Search Results for '("C'

[S_Wirth]

BROWNIES: More cakey than fudgy brownies

A great Penzey brownie recipe

1 cup butter (2 sticks)
3/4 cup cocoa (natural or dutch - I use 1/4 black and 1/2 dutch)
2 cups sugar
2 tsp. vanilla
4 eggs
1 1/2 cups AP flour
1/2 cup chopped walnuts or pecans (optional)
1/2 cup powdered sugar to sift on top of brownies (optional)

Preheat oven to 325. Grease a 9x13 inch glass pan. Melt butter in a small pan then sift in cocoa and whisk until smooth. Pour into a large mixing bowl, let cool. Add sugar and vanilla, mix well. Lightly whisk the eggs, then add to batter and stir to blend. Add flour, stir until combined. Brownies should be stirred by hand, until just blended. Add nuts if desired, spoon into baking dish. Bake for 30-40 minutes, until the middle springs back when lightly pressed and the edges start to pull away from the sides of the pan. Let cool, then sift powdered sugar over the top if desired. Cut into small squares and store in a covered container.

Prep time: 10 minutes
Cooking time: 30-40 minutes
Yield: 16-24 squares

[S_Wirth]

CAKE: Jello, Marshmallow, Whipped Cream, Lady Finger Cake

2 pkgs. lady fingers
1 1/2 pints heavy cream
2 - 3 flavors jello
2/3 bag miniature marshmallows (7 oz.)

spring form pan

The day before you plan to use the cake, prepare jello in shallow pans so it can be cut into squares. If lime jello is used, use approx. 3/4 cup boiling water. All other flavors use 1 cup boiling water. USE ONLY BOILING WATER. DON'T ADD COLD WATER.

Line pan with lady fingers (open them) around sides and cover bottom of pan. Whip cream -- save 1/2 pint of the whipped cream for the top. To the 1 pint of whipped cream, add jello cut into small squares and add marshmallows.

Fill pan with mixture allowing room on top for the 1/2 pint of whipped cream. To decorate use cherries that have been drained well. Lime jello can be used to make leaves (use 1/2 cup boiling water for this).

Refrigerate overnight.

[S_Wirth]

CAKES: Apple Cake 1

Simple and delicious apple cake recipe from someone I used to work with.

2 cups flour
1 3/4 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup oil
3 eggs
4 cups chopped apples
1 cup walnuts or pecans
1 cup raisins (optional)

Mix first 10 ingredients.

Stir in apples and nuts.

Bake in well greased and floured bundt pan.

Bake at 350 for 50-60 minutes.

[S_Wirth]

CAKES: Blueberry Crumb Cake

My neighbor made this for me and it's delicious! Next time I'm going to add the cheese filling from the German Streusel Cake (in my recipes). This is the recipe she gave me:

Cake:

6 Tbsp. (3/4 stick) unsalted butter
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. finely grated lemon zest (if you use the cheese filling omit the lemon from the cake)
2 large eggs
1 1/4 cups flour
1 tsp. baking powder
1/2 cup low-fat buttermilk

Topping:

3 cups frozen or fresh blueberries
4 Tbsp. (1/2 stick) unsalted butter, melted
1/3 cup packed light brown sugar
3/4 cup flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder

Set rack in middle level of oven and preheat to 350 degrees F. Mist a 10-inch round pan (2 inches deep) with cooking spray and line bottom with a disk of parchment paper. (I sprayed a 10-inch springform pan with PAM for baking w/flour and omitted the parchment).

For cake batter, combine butter and brown sugar in bowl with electric mixer on medium speed until light and creamy, about 2 minutes. Beat in vanilla and lemon zest, then add eggs, one at a time, beating until smooth after each addition.

Quickly stir flour and baking powder together; decrease speed to low and beat half the flour mixture into the butter mixture. Beat in buttermilk until absorbed, stop mixer and use a large rubber spatula to scrape down bowl and beaters. Beat in remaining flour mixture and use spatula to give batter a final mixing.

Scrape batter into prepared pan and spread out evenly. Top with blueberries, gently pressing them in.

For the crumb topping, mix butter and brown sugar in a bowl. Quickly combine flour, cinnamon and baking powder, and stir them into the butter mixture with a rubber spatula. Use your fingertips to break up the mixture into small crumbs; scatter crumb topping evenly over the blueberries.

Bake cake for about 55 minutes, or until well risen and golden and a toothpick inserted in center comes out clean. Cool in pan on rack for 5 minutes; invert cake onto a large plate and remove pan and paper.

Re-invert onto rack to cool completely. If you're using a springform pan, you just need to take the ring off and let the cake cool -- much easier than inverting the cake!

[S_Wirth]

CAKES: Carrot Cake

1 1/2 cup oil
2 cups sugar
4 large eggs
2 tsp. cinnamon
1 cup cake flour
1 cup all purpose flour
2 tsp. baking soda
1 tsp. salt
3 cups grated carrots
1/2 cup chopped nuts

Beat eggs. Add oil, then sugar and other dry ingredients. Add carrots and nuts.

Pour into greased and floured 9x13 pan or tube pan.

Bake 350 degrees -- 30-40 minutes for 9x13 pan or 60 minutes for tube pan.

Cream cheese icing:

6 tbsp. butter
8 oz. cream cheese
1 box confec. sugar (1 lb.)
2 tsp. vanilla
1/2 cup finely chopped nuts

Cream all together.

[S_Wirth]

CAKES: Cheese Cake

Been making this cheesecake for 30 years (Wow! Am I THAT old? How'd that happen?)

3 eggs beaten
2 lbs. cream cheese - room temp.
1 cup sugar
1/4 tsp salt
2 tsps. vanilla extract
1/4 tsp. almond extract
2 cups sour cream
(sometimes I throw in some grated lemon peel)

Make crust- recipe below.

Combine eggs, cream cheese, sugar, salt and extracts. Beat until smooth. Blend in sour cream.
Pour into crust and bake 375 degrees for 45-60 minutes (until edges get slightly brown and center is set - it's done in my oven in 50 minutes).

Take cheesecake out of the oven and immediately put in the refrigerator. Let chill at least 6 hours (I let it set overnight). When ready to eat, take sides off spring pan and enjoy!

Graham cracker crumb crust
--------------------------
2 cups graham cracker crumbs
4 1/2 tbsps. sugar
1/2 cup melted butter (1 stick)

Combine all and pat into bottom and a about 1 inch up the sides of a 10 inch spring form pan.

[S_Wirth]

CAKES: Crumb Buns (Coffee Cake)

Recipe from Gourmet mag (years ago) and this coffee cake is just like the crumb buns you get at the bakery.

For the topping:

2 1/2 cups AP flour
1 cup sugar
1 tsp cinnamon
2 sticks (1 cup) unsalted butter, melted and cooled

For the cake:

1 1/2 cups AP flour
2 1/4 tsps. baking powder
1/2 tsp. salt
3 tbsps. vegetable shortening, softened
1/2 cup sugar
1 large egg, beaten lightly
1/2 cup plus 2 tbsps. milk
1/2 tsp. vanilla
confectioners' sugar for dusting the cake

Make the topping: into a large bowl blend the flour, sugar, cinnamon, and the butter until the mixture resembles coarse meal.

Make the cake: into a large bowl sift together the flour, baking powder, salt, shortening, sugar, egg, milk and vanilla and combine the batter well. Turn the batter out into a well-greased jelly-roll pan, 15 1/2 x 10 x 1 inches, smoothing the top.

Sprinkle the batter evenly with the topping and bake the coffeecake in the middle of a preheated 350 degree oven for 30 minutes. Let the coffeecake cool in the pan on a rack, dust it with the confectioners' sugar, and cut it into rectangles about 4 x 2 inches. Makes about 20 slices.

[S_Wirth]

CAKES: Gateau Au Yaourt Vallot (Orange Yogurt Cake)

This recipe came from a magazine (I think Bon Appetit). It's moist and orangey. This is the original recipe but I've fooled around with some of the quantities a little bit and it still came out fine. (I used 1/2 cup veg. oil, 1 2/3 cups sugar, and 10 ounces of yogurt.)

For cake:

3 cups all-purpose flour
1 1/2 tsps. baking powder
1 tsp. baking soda
2/3 cup veg. oil
2 large eggs
1 3/4 cups granulated sugar
8 ounces plain yogurt (about 1 cup)
1 tsp. orange extract
1 tsp. freshly grated orange zest

For glaze:

1/4 cup confectioners' sugar
1 tsp. fresh orange juice
1 to 2 drops orange extract
1 tsp. freshly grated orange zest

Make cake:

Preheat oven to 350 degrees F. and butter and flour a 3-quart bundt pan, knocking out excess flour.

In a bowl whisk together flour, baking powder and baking soda.

In a large bowl with an electric mixer beat together oil, eggs, and granulated sugar until combined. Stir in yogurt, extract and zest and gradually beat in flour mixture until just combined.

Pour batter into prepared pan and bake in middle of oven 40-45 minutes, or until golden and a tester comes out clean.

Cool cake in pan on a rack 10 minutes.

Make glaze:

In a small bowl whisk together all glaze ingredients.

Invert cake onto a rack set over a sheet of wax paper and pour glaze over cake.

[S_Wirth]

CAKES: German Blueberry Streusel Coffee Cake

I found this on the epicurean.com website and it's really tasty with the cheese topping.

COFFEE CAKE BATTER:

2-1/3 cups all-purpose flour
1 to 1-1/3 cups sugar (I used 1 cup)
1 teaspoon salt
3/4 cup butter
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 cup fresh OR frozen blueberies (I used about 2 cups of fresh blueberries - basically covered the top of the batter)

CHEESE FILLING:

1 cup ricotta cheese
1 egg
2 tablespoons sugar
1 tablespoon grated lemon peel (I used grated peel of 1 lemon which was less than 1 tablespoon, I think)

STREUSEL TOPPING:

1 cup reserved batter crumbs
1/2 cup chopped nuts(finely chopped almonds work well) (I wouldn't use any nuts next time - didn't care for the texture of the topping with them)
1/3 cup brown sugar (I would increase this to 1/2 cup next time)
1 teaspoon cinnamon

DIRECTIONS:

To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. RESERVE 1 CUP OF MIXTURE. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13-in.x9-in.x2-in. baking pan. Sprinkle blueberries evenly over batter. Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon.

Sprinkle over cheese layer. Bake at 350 degrees F. for 45-60 minutes or until wooden pick inserted in center comes out clean. Cool slightly before cutting.

Yield: 20 servings.

[S_Wirth]

CAKES: Madeleines De Commercy

3/4 cup all-purpose flour
1/2 tsp. baking powder
1 pinch salt
5 1/2 Tbsp. unsalted butter
1/2 cup sugar (I use vanilla sugar)
3 large eggs
1/2 tsp. vanilla (or a few drops of sicilia di fiori or orange water or orange extract
or hazelnut extract or lemon extract-- basically whatever flavor you
want)

Preheat the oven to 400 degrees. Butter the madeleine pans. I brush the pans with melted butter, put them in the refrigerator for 5 minutes, brush them again and refrigerate until they are to be filled with batter.

Sift together the flour, baking powder and salt.

Cream the butter until it is pale yellow and light. Add the sugar and continue beating until mixture is light and fluffy. Add the eggs, one at a time, beating for 3 minutes (by hand) or 1 minute (in an electric mixer) after each addition. Add the vanilla, mix well, then add the flour mixture, mixing just until the flour is incorporated into the butter mixture.

Spoon the batter into the molds, filling them 3/4 full. Bake in the center of the oven until the madeleines have puffed and are firm to the touch in the center, 10-12 minutes. (I switch the pans and turn them front to back halfway through baking.)

Cool on a wire rack (on the unfluted side) before serving. Sometimes I dust them with powdered sugar or dip them in chocolate or just drizzle melted chocolate on them or just leave them plain. Store in an airtight container.

Yield: 20-24 madeleines (I get 24 out of the recipe)

[S_Wirth]

CAKES: Moist Pound Cake

Preheat oven to 350. I use one of my Nordicware bundt pans (9 inch, 10-12 cup capacity) and just spray it wit h EverBake (KAF catlg) or you could use Pam (but that eventually gunks up the bundt pan).

2 sticks butter - softened a bit
1 3/4 cup sugar
4 eggs
1/8 - 1/4 tsp Fiori Di Sicilia or 1 tsp. vanilla extract or 1 tsp. orange extract with zest of orange
3 cups sifted all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk

Cream butter for about 4 minutes and then add the sugar and beat another 2 minutes or so (should be light and fluffy). Beat in the eggs, 1 at a time until each is well combined (about 30 seconds) and add the extract. Beat this for another 2 minutes. Alternate adding flour and buttermilk, ending with flour.

Put it in the bundt pan and bake for 45-50 minutes.

Last week I made a Marble Pound Cake -- I made the regular cake batter but melted 3 tablespoons butter and mixed in 2 tablespoons cocoa (got that from BetterBaking.com). Then I mixed some of the regular batter with the cocoa mix. Put 1/2 the remaining 'vanilla' batter in the bundt pan, then the cocoa batter, then the rest of the 'vanilla' batter. Swirled it a bit with a knife. Baked it the same amount of time and it came out great.

[S_Wirth]

CAKES: Peanut-Butter Chocolate Chip Poundcakes

From Woman's Day magazine - 11/2/93. These are moist and GOOD!

Makes: 4 small loaves

Prep: 5 min. Bake: 40 min
Store: Room temp, 1 week; freezer, 3 months

3 cups AP flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 tbsps. stick butter or margarine - room temp
1 1/3 cups creamy peanut butter
1 cup tightly packed light brown sugar
2 large eggs
1 1/4 cups buttermilk
1 tsp. vanilla extract
2 cups (12 oz.) semisweet-chocolate minichips

1. Heat oven to 350 degrees F. Lightly grease four 3 1/2 cup mini-loaf pans.
2. Mix flour, baking powder, soda and salt.
3. Beat butter, peanut butter and sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until blended. Beat in buttermilk and vanilla.
4. With mixer on low speed, gradually add flour mixture, mixing just until blended. Stir in chips.
5. Scrape into prepared pans. Bake 35-40 minutes or until pick inserted in centers comes out clean.
6. Cool in pans on wire rack 5 minutes. Turn out on rack and cool completely. Store airtight.

[S_Wirth]

COOKIES: Carrot Cake Cookies

6 Tbsp. butter or stick, margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon (I used 1/2 tsp.)
1 cup grated carrots
1/2 cup currants or raisins
1/2 cups chopped pecans, toasted (original recipe was untoasted)

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, currants, and pecans. Drop by rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

Yield: 28 cookies

Nutritional analysis: one cookie equals 95 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

Diabetic exchanges: 1 fat, 1/2 starch, 1/2 fruit

[S_Wirth]

COOKIES: Coconut Macaroons

From Taste of Home:

2 1/2 cups flaked coconut
1/3 cup all purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 tsp. vanilla

In a bowl, combine coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff).
Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Remove to a wire rack to cool.

Yield: 1 1/2 dozen macaroons

[S_Wirth]

COOKIES: Half Moon Cookies (Kifli Turobol)

1/2 lb. cream cheese
1/2 lb. sweet butter
1/2 lb. flour (2 cups)
1/2 tsp. salt

Cream the cream cheese and butter in a large bowl. Add the flour and salt and blend with a pastry cutter. Form into two balls. Cover with wax paper and chill 2 hours or overnight.

Roll out 1/4" - 1/2" thick -- use plenty of flour or confectioners sugar when rolling out dough. Cut out circles with a water glass or cut into 3 inch squares (this is what my mother does) and fill with nut filling, lekvar or apricot filling. Roll into crescent shape. If you cut out circles, fold over to make a half moon, sealing edges.

Place on baking sheet. Brush with beaten egg and bake at 375 degrees for 15-17 minutes until light brown. Cool and store in covered container.

Yield 4 to 5 dozen

NUT FILLING (3 variations): (my mother uses the 1st one)
I.

1 lb. walnuts
1 cup sugar
few drops of water
Grind nuts. Add sugar and just enough water to moisten. Fill cookies.

II.

1 lb. walnuts
1 cup sugar
1/2 cup water (or milk)
1/2 lemon rind (grated)
1 tbsp. vanilla

Grind walnuts and set aside. Combine sugar, water and lemon rind in sauce pan and bring to a boil. Add vanilla and walnuts. Cook, stirring constantly for 20 minutes. Fill cookies.

III.

1 lb. walnuts
1/2 cup sugar
3 egg whites
1/2 lemon rind (grated) or 1/2 tsp. vanilla

Grind nuts. Beat egg whites until stiff but still moist. Fold in the sugar and nuts carefully. Add lemon rind or vanilla. Fill cookies.