Apple Pudding Cake

Fall is in the air! The weather is changing and we have been frequenting the local apple orchards. It is my favorite time of year in Minnesota and my favorite time to bake all things apple and pumpkin. This recipe is one that I have enjoyed for as long as I can remember. It is the perfect dessert to serve to dinner guests. It is unique and combines flavors that you might not consider putting together...until now!

Apple Pudding Cake

Blend: 

2/3 cup sugar

1/4 cup shortening

Add: 

1 egg

Beat together.

Add:

1 cup flour

1/2 tsp soda

pinch salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

2 cups diced apples

Spread in a 9X9 pan. Bake at 350 for 1 hour 

(Note: 9X13 pan for a double batch)

Lemon Sauce

Mix well:

1/3 cup sugar

2 Tbsp flour

1/8 tsp salt

Stir in: 1 cup hot water

Cook until thickens; turn to simmer for 15 minutes stirring often. Add 2 Tbsp butter, 1 tsp vanilla and the juice of one lemon.

Serve warm and top with whipped cream. (Note: It's a sin at our house to use anything but real whipping cream...no cool whip or whipped topping from a can! Use real whipping cream, whip it and sweeten with sugar and vanilla.) 

Fresh Strawberry Cake

This is one of those delicious treats you keep thinking about after you've tasted it. It's amazingly yummy! I also love that it is made using fresh strawberries...that means it's healthy, right?? Right.

Fresh Strawberry Cake
Jennifer Mietus {adapted from Cake Doctor}

Cake
Shortening for greasing the pans
Flour for dusting the pans
1 pkg 18.25 oz plain white cake mix
1 3 oz strawberry gelatin
1 cup mashed fresh strawberries with juice (1 ½ cups whole berries)
1 cup vegetable oil
½ cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut, thawed (Truth be told...in all my gourmet shopping at Walmart, I have never been able to find this...I have used the sweetened, dehydrated and its still yummy.)
½ cup chopped pecans

Strawberry Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
I cube butter, softened
3 ½ cups powdered sugar
¾ cup fresh ripe strawberries, rinsed, capped, and mashed to make ½ cup,
then drained well
½ cup frozen unsweetened grated coconut, thawed
½ cup chopped pecans

1. Place a rack in the center of the oven and preheat to 350. Lightly grease three 9-inch round cake pans with shortening, then dust with flour.  Shake out the excess flour. Set the pans aside.
2. Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the side
of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The strawberries should be well blended in the batter.  Fold in the coconut and
pecans.  Divide the batter among the prepared pans and place them in the oven;  if your oven is not large enough, place two pans on the center rack and place the third pain in the center of the highest rack.
3. Bake the cakes until they are light brown and just start to pull
away from the sides of the pan, 25-30 minutes.  Be careful not to overcook the layer on the highest oven rack.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a knife around the
edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the frosting.  Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds.  Stop the machine and add the sugar and drained strawberries.
Blend the frosting on low until the sugar has been incorporated.  Then raise the speed to medium and mix the frosting another minutes or until the frosting lightens and is well combined.  Fold in the coconut and pecans.
5. To assemble, place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another cake layer, right side up, and frost the top.  Repeat this process with the third layer and frost
the top.  Use the remaining frosting to frost the sides, working with clean smooth strokes.  Serve at once or chill the cake for later serving.**
**Place cake uncovered in refrigerator until the frosting sets, 20 minutes, then cover the cake with waxed paper and store in refrigerator for up to one week.

Best Chocolate Cake in the World

Honestly, the most moist, melt-in-your-mouth, to-die-for Texas sheet cake in the world. Kandi has this one perfected! Definitely one of my childhood favorites!

Best Chocolate Cake in the World

Bring to a boil: 1 stick margarine, 7 Tbsp baking cocoa powder (equivalent to 3 squares baking chocolate) and 1 cup water. Remove from heat. Add this to 2 cups sugar and 2 cups flour. Beat well. Add 2 beaten eggs, 1 tsp vanilla, 1/2 cup buttermilk, 1/2 tsp salt and 1 tsp soda.

Pour into a greased jelly roll pan (15 1/2 X 10 X 1) Pan size is important. The batter will be thin. Bake for 20 minutes at 400 degrees. Put on the following frosting while the cake is still hot.

Frosting:

Bring to a rolling boil: 1 stick margarine, 4 Tbsp cocoa powder and 6 Tbsp milk. Remove from heat. Add 3 1/2 cups powdered sugar and 1 tsp vanilla. Mix well. One cup nuts may be added if desired. (Kandi makes it without nuts...) Pour over cake. The frosting is thin.

Note: The combination of the hot cake and the thin frosting makes it so the frosting drips off the sides. I will admit that as kids (okay, and as adults...) we would stand by and help "clean up" the frosting that was dripping. Before serving, Kandi takes a warm dish cloth and wipes around the edges.

New Year's Eve Cake

Light and fluffy, this cake is perfect for the holidays...It's a delicious mix of fruity and sweet and looks festive, plus it's a little different, so your guests are still interested in it even after all the "heavy" holiday goodies...

New Year's Eve Cake

Susan Eyre

1 boxed white cake, made following the directions on the back but separated into a 9X13 pan and an 8X8 pan. Cut cooking directions by 10 minutes and check. Cool.

Mix:

8oz cream cheese (softened)

1 cup whipping cream

1 cup powdered sugar

1 Tbsp lemon juice

1 tsp vanilla

When smooth, spread on top of cake. Top with Danish Dessert (pie glaze recipe) plus 2 cups raspberries added. Chill.

Blueberry Crumb Cake

I am laughing that Mauri's post on "Breakfast Cake" has a picture that very much looks like the picture I am posting for this recipe. Not the same recipe, but just as awesome!

Blueberry Crumb Cake

(Barefoot Contessa)

Streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups flour

Cake:

6 tablespoons unsalted butter, softened

3/4 cup sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Directions:

Preheat the oven to 350. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar on high for 4-5 minutes, until light. Reduce speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. IN a separate bowl, sift the dry ingredients. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sur the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, cruble the topping evenly over the batter. Bake for 40-50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Pavlova

Aussie, Aussie, Aussie...Oi, Oi, Oi!!

For those of you that don't know, my husband's work took our family to Australia for two years. Moving back to the states, we left behind many great friends and places, but we did take away a love for that country...and for their desserts! This one here happens to be my favorite.

Pavlova is a meringue base that is crunchy on the outside and marshmallow like on the inside. Top that with whipping cream and your choice of fruit and you have found heaven on earth. People at Brian's old job believed there was heroin in this because they couldn't stop eating it.

Pavlova

5 egg whites

scant teaspoon cornstarch

1 teaspoon vinegar

1 teaspoon vanilla

1 pinch salt

Combine and beat 5 minutes with mixer.

Add 1 1/8 cups sugar

Beat 5 more minutes

Preheat oven to 400. Line cookie sheet with parchment paper. Spread mixture on parchment in circle, making the center slightly thinner than the outside.

Put pan on BOTTOM shelf of oven and immediately reduce oven temperature to 275. Cook for 1 hour. Let cool completely.

Spread with whipping cream that has been slightly sweetened...base is sweet enough that cream doesn't need to be overly sweet. Top with fruit. My favorite combo is strawberries and kiwi...and even better if drizzled with passion fruit.

Breakfast Cake

This has been a family favorite for as long as I can remember. In fact, it was the recipe I submitted to my Kindergarten class cookbook. And now it is a favorite among my children. Quick and easy, we always have the ingredients on hand...It makes a mundane morning something a little special...

Breakfast Cake

1/2 cup margarine

1 cup sugar

2 eggs

1 cup milk

2 cups flour

2 tsp baking powder

1/4 tsp salt

Filling:

1 cup brown sugar

2 tsp flour

1 Tbsp melted butter

1 heaping tsp cinnamon

Mix batter in given order and pour half into a greased 9X13 pan. Mix filling and sprinkle half over batter in pan. Pour in remaining batter and top with last of filling. Bake at 350 for 30 minutes. Terrific with eggs and bacon.

Caramel Apple Cheesecake Bars with Streusel Topping

To die for delicious! We served this for friends and let's just say my neighbor was knocking on my door the next day hoping there were left-overs...Yeah, there weren't...

Caramel Apple Cheesecake Bars with Streusel Topping

Adapted from Paula Deen

2 cups flour

1/2 cup brown sugar

2 cubes butter, softened

2 (8 oz) packages cream cheese, softened

1/2 cup sugar, plus 2 Tbsp, divided

2 large eggs

1 tsp vanilla

3 Granny Smith apples, peeled, cored and finely chopped

1/2 tsp cinnamon

1/4 tsp nutmeg

Streusel topping (recipe follows)

1/2 cup caramel topping (we used homemade...recipe follows)

Preheat oven to 350. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9X13 pan lined with aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar on medium speed (electric mixer.) Add eggs, one at a time and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with streusel topping. Bake 30 minutes or until filling is set. Drizzle with caramel topping.

Streusel Topping:

1 cup firmly packed brown sugar

1 cup flour

1/2 cup quick cooking oats

1/2 cup (1 cube) butter, softened

Combine all ingredients.

Buttermilk Caramel Topping:

3/4 cup buttermilk

1 1/2 cups sugar

1/2 cup real butter (no substitutions)

2 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart pan. Bring mixture to a boil. and reduce heat to low. (Make sure it is still bubbling...) Cook, stirring very frequently for 7-9 minutes or until the syrup reaches a rich golden brown. Remove from heat and stir in vanilla.

Cheesecake for a Crowd

Unfortunately, the only picture I got of this delicious dessert was AFTER children and teenagers at the church picnic had begun to dig in...and not with many manners...But it was devoured in about 10 seconds flat...So, it must be good, right? This is an easy way to make a "cheesecake" type dessert for a large crowd.

Cheesecake for a Crowd

1 chocolate cake mix

2 pkgs. cream cheese (8 oz)

2 cups whipping cream

4 cups powdered sugar

2 cans pie filling of your choice (I like raspberry and strawberry)

1. Mix together cake mix. Bake on large cookie sheet for 1/2 the time recommended on box. Cool.

2. Whip cream cheese, cream and powdered sugar together until thick. Spread over cooled cake and chill overnight or for several hours.

3. Just before serving, add pie filling to top.

Pumpkin Pie Cake with Homemade Caramel Syrup

Normally, I pull out all things pumpkin in the fall, but I was kind of in the mood for something different and with friends coming for dessert, I whipped this up. The ice cream and caramel syrup on top gave it just the right zing...It was divine!

Pumpkin Pie Cake

1 can (29 oz ) canned pumpkin (I am partial to Libby's)

4 eggs

1 large can evaporated milk

1 1/2 cups sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 cube butter

1 package yellow cake mix

Mix pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg together until thoroughly mixed. Pour mixture into ungreased baking dish. Sprinkle dry cake mix evenly over top of wet mixture. Melt butter and pour over top. Bake at 350 for exactly 1 hour. Do not overbake. Serve with vanilla ice cream and caramel sauce.

Buttermilk Caramel Sauce:

Kate Jones and Sara Wells

3/4 cup buttermilk

1 1/2 cups sugar

1/2 cup real butter (no substitutions)

2 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart pan. Bring mixture to a boil. and reduce heat to low. (Make sure it is still bubbling...) Cook, stirring very frequently for 7-9 minutes or until the syrup reaches a rich golden brown. Remove from heat and stir in vanilla.

Chocolate Angel Food Cake

Warning: Very addictive!!

Do I really have to say anything after you read the title of this dessert? Okay, I will add one thing...chocolate whipped cream on top. Okay, now do I need to say more?

Chocolate Angel Food Cake

Sift 2 Tbsp. cocoa powder into a packaged Angel Food cake mix, and prepare, bake, and cool as usual.

Top with Chocolate Whipped Cream, made the following way...Stir thoroughly into 1 pint whipping cream:
3 Tbsp. sifted cocoa powder
1 tsp vanilla
1 cup sugar

The trick with getting good, thick whipped cream once you have added those ingredients is to put the mixture in the freezer until it crystallizes around the edges and then whip it.

Dora's Lemon Cake

This cake is one of two traditional birthday cakes that was made in our home growing up. It comes from Grandma Dora and is my dad's favorite. It's a unique blend of subtle lemon with a delicious chocolate frosting. It is especially yummy accompanied by vanilla ice cream.

We obviously just celebrated a 4th birthday at our house! Happy Birthday Little Man!

Lemon Cake

(Dora Larsen)

Cream:

1 cup (plus 2 Tbsp) sugar

3/4 cup butter (1 1/2 cubes)

2 eggs

Add:

1 1/4 cup buttermilk

1 1/2 tsp baking powder

1 tsp soda

1 3/4 cups flour

1 tsp lemon extract

Pour into two greased and floured 9 inch round cake pans.

Bake at 350 for 25 minutes. Cool for 10 minutes before removing from pans. After allowing to cool completely, frost with chocolate frosting. (Frost the top of one layer, then place the other layer on top and finish frosting the entire cake...This is how you get frosting in the middle of each slice...)

Frosting:

Melt 1 1/2 squares unsweetened baking chocolate and 1/2 cube butter. Let boil on low heat. Put in bowl and add 3 cups powdered sugar. Add 1 tsp vanilla, a pinch of salt and approximately 1/2 cup whipping cream. Beat to desired consistency.

Spice Cake

Easily the most consumed dessert in our home as kids (and adults)...this is one of our family favorites! It's what we beg our mom to make (still) late at night when we are playing games and laughing. Caution: Can be consumed in one sitting. Just as good the second day, so don't think you'll be able to resist it Monday morning when you've recommitted to dieting if you have made it Sunday evening...I'm just sayin'...

Spice Cake

Cream together:

1 cup sugar

1/2 cup shortening

2 eggs

Add:

2 cups flour

1/2 tsp salt

1 1/4 tsp cinnamon

1/2 tsp nutmeg

1 teaspoon baking soda dissolved in 1 1/8 cups water

Mix well. Pour into greased 9X13 pan. Back for 20 minutes at 350.

While still hot, pour on frosting.

FROSTING:

2 Tbsp butter

2 Tbsp shortening

2 Tbsp cream (whipping is best, but half & half works too)

1/2 cups brown sugar

Bring to boil stirring constantly. Whip until thickens ALMOST to spreading consistency. Pour over cake.