STRAWBERRY CAKE

I needed a birthday cake for a friend's birthday today. SHHHH!!!! it's a secret for tomorrow. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we've arranged for a dozen or so friends to pop in for a little get together. In case you hadn't guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It'll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
2 cups white sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

• Preheat oven to 350°.
• Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
• In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
• Beat in eggs one at a time, mixing well after each egg.
• Add puree and vanilla, blending well.
• Combine flour and baking powder.
• Add the flour and milk alternately to the batter beginning with flour and ending with flour.
• Pour into prepared pans.
• Bounce pans to remove air bubbles.
• Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  
• Cook pans on a wire cooling rack for 8-10 minutes.
• Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

• Using an electric mixer, cream all ingredients together until smooth. 
• Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

For the life of me I cannot remember where I adapted this recipe from, but it is a serious home run! It's actually more sugar than I can tolerate and hubby said it was good, but felt we could go without the fudge layer completely and that it would still be great. I had also added a thin layer of blackberry jam that I will omit next time.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

This recipe uses 1 batter 2 ways (vanilla and chocolate) swirled with a fudge ripple to create a simply delicious layer cake topped with a fudgy buttercream frosting. This was a scratch recipe that I’ve adapted to use weights trying for a more exact baking science.

VANILLA CAKE BATTER
3 cups all-purpose flour or 390 grams by weight
3 cups granulated sugar or 600 grams by weight
2 1/2 teaspoons baking powder or 10 grams by weight
1 teaspoon salt or 5 grams by weight
1 cup butter or 225 grams by weight unsalted butter, at room temperature
2 teaspoons or 10 grams by weight PURE vanilla extract
1 cup egg whites or 245 grams by weight - about 6 LARGE egg whites
1 1/2 cups buttermilk or 360 grams by weight, at room temperature
1/8 cup vegetable oil or 30 grams by weight

• Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
• Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
• Pour in egg whites, and mix on low until just incorporated.
• Mix in the buttermilk in two installments, on a low speed.
• Add in vanilla and oil, and mix at a low speed until fully incorporated.
• Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
• Pour half of the batter (950 GRAMS) into a separate bowl and set aside.

CHOCOLATE CAKE BATTER
1/3 cup or 35 grams by weight unsweetened baking cocoa powder
1/4 cup or 50 grams by weight granulated sugar
1/2 teaspoon or 2 grams by weight baking powder
1/4 teaspoon or 1 gram by weight salt
1/4 cup egg whites or 60 grams by weight (about 2 egg whites)
1/4 cup or 45 grams by weight buttermilk

• Whisk together the cocoa powder, sugar, 1/4 salt, and baking powder into the remaining batter.
• Add the egg whites and buttermilk, mixing on a low speed until smooth.

CHOCOLATE FUDGE SWIRL
1 cup or 150 grams by weight MINI semi-sweet chocolate chips
1/4 cup or 55 grams by weight unsalted butter, at room temperature
1/4 cup or 60 grams by weight heavy cream, room temperature

• Combine the chocolate chips, butter, and heavy cream into a heatproof bowl.
• Heat in microwave for two 30-second intervals, stirring in between.
• Allow the mixture to cool 1 minute, then stir until smooth and set aside to cool.

CAKE PREPARATION

• Preheat oven to 350°.
• Line three 9 inch round cake pans with parchment paper AND grease with non-stick baking spray.
• Alternate spoonfuls of vanilla cake batter with the chocolate cake batter into the prepared cake pans, filling them roughly one inch high with batter.
• Randomly add small dollops about one inch in diameter of fudge swirl on top of the vanilla and chocolate cake batter.
• Drag an offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
• Bake for 33-35 minutes until tester comes out clean.
• Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
• Level the cakes with a serrated knife as necessary once they're fully cooled.

FUDGE BUTTERCREAM FROSTING - if simply icing without fancy decoration halve this recipe.

1 1/2 cups unsalted butter or 325 grams by weight (3 sticks) unsalted butter at room temperature
5 1/2 cups or 685 grams powdered sugar
1/2 teaspoon or 3 grams by weight salt
1/4 cup or 30 grams by weight heavy cream
1 tablespoon or 15 grams by weight PURE vanilla extract
1/2 cup or 40 grams by weight unsweetened baking cocoa
1/2 cup or 90 grams by weight semi-sweet or dark chocolate chips

• Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in the vanilla extract and salt on a low speed.
• Gradually add powdered sugar, 1 cup at a time. Alternate with cream.
• Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add in more cream 1 tablespoon at a time or if frosting is too thin, add in more powdered sugar 1/4 cup at a time.
• Mix in baking cocoa powder and the melted chocolate chips.
• Place half of the buttercream into a separate bowl.

CAKE ASSEMBLY

• Stack the cake layers on a grease proof cake round or large serving plate.
• Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
• Next, center the first cake layer the cake board.
• Spread an even layer of buttercream onto the cake layer with an offset spatula.
• Repeat with remaining cake layers.
• Place the top cake layer upside down.
• Cover the cake in a thin layer of frosting, and smooth using a bench scraper.
• Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
• At this point you can get creative with your decorating or add a final layer of buttercream smoothing as you go.

NOTES

• You can make the parts in advance and freeze them to make the process A LOT less tedious.
• Make your frosting ahead of time too and store in an airtight container in the refrigerator. Be sure to stir it well to smooth the consistency.
• You can add a marmalade or berry layer on top of each buttercream layer for a bit of an added oomph!
• A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have any leftovers, you can use remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

ALTERNATE CHOCOLATE CREAM CHEESE BUTTERCREAM
8 ounces cream cheese - 1 brick, 226 grams by weight, softened to room temperature
1/2 cup unsalted butter - 1 stick, 113 grams by weight, softened to room temperature
4 cups powdered sugar - 455 grams by weight, sifted
3 tablespoons QUALITY cocoa powder
1/2 teaspoon salt
3 teaspoons PURE vanilla extract

• Beat the cream cheese, butter until fluffy.
• Add vanilla and blend until creamy.
• Add powdered sugar, cocoa, and salt on low until combined.
• Beat on high 3-4 minutes until smooth, light, and creamy.
• Decorate as desired.

BUTTERMILK DEVIL'S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It's a tradition that we began to remember Michelle by.  You see she past away on April 22nd 17 years ago and we "buried" her on her actual birthday, the 25th. We've added June 15th for her mom and November 17th for my dad.  I don't usually write about this, but for some reason this year I have the need to spell it out.

This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc... and a family favorite.

 

BUTTERMILK DEVIL'S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

CAKE
1/2 cup butter
2 cups sugar
2 JUMBO eggs
2 cups buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1/2 cup cocoa powder
2 teaspoons PURE vanilla
1/8 teaspoon salt

• Grease and "flour" pans.  I use cocoa instead of flour so the coloring matches.
• Preheat oven to 350 degrees.
• Cream together butter and sugar until fluffy.
• Add eggs and beat well.
• Sift together the flour, cocoa, salt and baking soda.
• Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
• Pour into prepared pan(s).
• Bake 20-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1/3 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon PURE vanilla
1/3 cup flaked coconut
2 cups powdered sugar

• Cream together cream cheese and butter until fluffy.
• Add vanilla.
• Add coconut.
• Add powdered sugar, beating until smooth.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING

This is one of the lightest and fluffiest cakes I have ever made. Almost burning the toasted coconut adds a complex layer of flavor and crunch.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING
CAKE
4 ounces German Sweet Chocolate
1/2 cup  water
4 eggs, separated
2 cups flour
1 teaspoon  baking soda
1/4 teaspoon  salt
1 cup  butter, softened
2 cups  sugar
1 teaspoon PURE vanilla
1 cup  buttermilk

• Preheat oven to 350°F.
• Spray pan(s) with non-stick cooking spray.
• Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 
• Sift together flour, baking soda and salt. 
• Beat butter and sugar in large bowl with mixer until light and fluffy. 
• Add egg yolks, one at a time, beating well after each. 
• Blend in melted chocolate and vanilla. 
• Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Add egg whites; stirring gently until well blended. Pour into prepared pans.
• BAKE 30 minutes or until toothpick inserted in centers comes out clean. 
• Immediately run small spatula around cakes in pans. 
• Cool cakes in pans 10-15 minutes. Remove from pans to wire racks. Cool completely. 

ICING**
1/2 cup butter, softened
2 ounces unsweetened chocolate
1 teaspoon PURE vanilla
2 cups powdered sugar
1 +/- tablespoons milk
1 cup "burnt" toasted coconut
1/2 batch Caramel

• Cream butter.
• Add powdered sugar one cup at a time to the butter and bled well.
• Add vanilla and stir until smooth.
• Microwave chocolate on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
• Add chocolate to sugar mixture, blending well.
• Add milk until desired consistency.
• Fold in 1/4 cup toasted coconut to icing.
• Ice cake and top with remaining toasted coconut.
• Just before serving pour a bit of warm Caramel on top,

**If making a 2-3 layers cake double the icing so you have enough for between layers and on the sides.

OREO COOKIE CAKE aka BAT'S BREATH CAKE

OREO COOKIE CAKE aka BAT'S BREATH CAKE

1 cup white sugar
1/2 cup butter
2 JUMBO eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon maple extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
6 crushed OREO cookies
1/2 cup whole milk

Preheat oven to 350 degrees.

Grease and flour a 9x9 inch BUNDT pan.

In a medium bowl, cream the butter.

Add sugar and cream again.

Add the eggs, one at a time, beating until well blended.

Add in the vanilla and maple extracts.

Sift together the flour and baking powder.

Add to the creamed mixture and mix well.

Blend in the milk until batter is smooth.

Pour into the prepared pan.

Bake for 30 to 40 minutes.

Cake is done when it springs back to the touch.

DARK OF NIGHT FROSTING
8 tablespoons butter, melted
3 cups powdered sugar
2/3 cup Hershey's cocoa
1/3 cup milk

Mix all together.

Spread over cooled cake.

Decorate with orange candy balls.

CHOCOLATE BUTTER CREAM ICING

1/4 cup Crisco
1/4 cup softened butter
2 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 +/- tablespoons milk

• With a hand mixer mix together the crisco and softened butter
• Add chocolate
• Add the vanilla extract and beat smooth
• Gradually add the sugar, adding the 1st tablespoon of milk midway
• After adding all sugar beat until creamy adding a dash more milk if necessary

ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

I think grams got this recipe originally from the side of a Swan's Down cake flour bag.

ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

• Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
• Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
• Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
• Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
• Gently pour into a 10" ungreased tube pan.
• Bake at 375 degrees for about 35 to 40 minutes.
• Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

• Preheat oven to 325 degrees.
• Beat yolks of eggs until thick and lemon colored.
• Whisk egg whites until stiff peaks form. Set aside.
• Gradually beat in the sugar, grated lemon rind, and juice.
• Fold in half of the stiffly beaten egg whites.
• Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
• Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
• Frost and sprinkle with toasted coconut.
• Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

• In a saucepan, combine the sugar, corn syrup and water.
• Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
• When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
• Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
• Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

• Preheat oven to 350 degrees.
• Toss coconut in melted butter until well coated.
• Spread evenly on a jelly roll pan.
• Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

Another wonderful use for my new brownie pan! Individual cakes for the BBQ.

 

We had a casualty that the dogs loved!

I think grams got this recipe originally from the side of a Swan's Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

• Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
• Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
• Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
• Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
• Gently pour into a 10" ungreased tube pan.
• Bake at 375 degrees for about 35 to 40 minutes.
• Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

• Preheat oven to 325 degrees.
• Beat yolks of eggs until thick and lemon colored.
• Whisk egg whites until stiff peaks form. Set aside.
• Gradually beat in the sugar, grated lemon rind, and juice.
• Fold in half of the stiffly beaten egg whites.
• Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
• Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
• Frost and sprinkle with toasted coconut.
• Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

• In a saucepan, combine the sugar, corn syrup and water.
• Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
• When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
• Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
• Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

• Preheat oven to 350 degrees.
• Toss coconut in melted butter until well coated.
• Spread evenly on a jelly roll pan.
• Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

CHOCOLATE LEMON CREAM CHEESE FROSTING aka YUMMY

CHOCOLATE LEMON CREAM CHEESE FROSTING 
This frosting turned out fabulous - like eating fudge!

1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce)  block Baker's semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion
3 cups powdered sugar

•  In a medium bowl beat cream cheese and butter until smooth.
• Add lemon emulsion and vanilla.  Beat until well blended.
• Add powdered sugar gradually until well blended and smooth.
• Refrigerate 1 hour to set icing before serving.
  

ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

I made this for Christmas dinner's dessert, but it should have been a meal in itself. DEFINITELY making this one again and again!!

ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

CAKE
4 eggs, room temperature
3 cups flour
2 teaspoons finely shredded orange peel
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/4 cups sugar
1 1/2 cups canola oil
1 teaspoon vanilla
1/4 cup spiced rum
1/2 cup golden raisins
2 cups finely shredded carrots
1 cup flaked coconut
1 - 11 ounce can mandarin orange sections, drained WELL and coarsely chopped

• Pour rum over raisins and set aside for at least an hour.
• Preheat oven to 350 degrees.
• Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.
• In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.
• In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  
• Add dry ingredients gradually until well blended.
• Fold in carrots and coconut blending well.
• Drain raisins and oranges WELL and fold in last.
• Spoon batter into prepared pans.
• "drop" pans to settle batter evenly.
• Bake 30-45 minutes or until toothpick comes out clean.
• Cool 10 minutes.
• Remove layers from pans and remove wax paper.
• Invert cakes onto rack and cool completely before assembling.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum. But my favorite way is to use Parrot Bay Coconut rum.

ORANGE CREAM CHEESE FILLING
6 ounces cream cheese, softened
1/2 cup orange marmalade
1/2 cup powdered sugar

• In a medium mixing bowl beat cream cheese until fluffy.
• Add orange marmalade and powdered sugar.
• Spread half the filling between each layer.
• Frost top and sides of cake.

PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.

REVIVAL OF THE SUNDAY DINNER

This is Am's last Sunday with us so she'll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

MAPLE GLAZED CARROTS1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup

• Clean carrots and slice diagonally in half.
• Melt butter in skillet.
• Saute' carrots until tender.
• Add brown sugar and cook several minutes, stirring constantly so sugar doesn't burn.
• Add syrup and coat well.
• Cook until syrup is warm and carrots are well coated.

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

• Combine the melted butter, brown sugar and bananas in a sauce pan.
• Cook until smooth and then add nuts and raisins.
• Stir until well coated & set aside to cool.
• Cream softened butter, sugar and eggs until fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add this to the creamed mixture gradually until well blended.
• Add cooled banana mixture.
• Pour into greased and floured pan(s)*
• Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Refrigerate 1 hour to set icing before serving.

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

• In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
• Wash, core, peel and chop apples.
• Add water to sauce pan and stir in sugar until dissolved.
• Add cinnamon and mix well.
• Add apples and cook over medium heat until until apples are tender and mush easily.
• Mush to desired consistency.
• Remove from heat.
• Cool and chill.
• Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

The Revival of a Family Sunday ~ Breakfast through Dinner

We're changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices - said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.

TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract

• Toast bread, but not browned.
• Preheat griddle and coat with a small amount of butter.
  
• Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
• Whisk in flour until smooth.
• Pour milk mixture into a baking dish.
• Soak bread pieces for a few seconds on each side.
• Grill for several minutes on each side until golden brown.
• Serve with warm maple syrup.

SMASHERS
6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic
olive oil

• Pre-heat oven to 400 degrees
• Scrub potatoes
• Boil potatoes until tender
• Generously spread olive oil on cookie sheet
• Space potatoes a couple of inches apart
• With a potato masher, SMASH each potato
• Sprinkle with salt, pepper and paprika
• Melt butter and mix butter and garlic together
• Pour a tablespoon of butter mixture over each potato
• Bake 30 minutes or until tops are crispy

CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano

• Flatten chicken breasts.
• Spread butter evenly on the tops.
• Smooth garlic evenly amongst the 4 breasts.
  
• Sprinkle the thyme evenly between the four breasts.
• Top with a slice of ham and then a slice of cheese.
• Roll up tightly.
• Wrap 2 slices of bacon around each one and secure with toothpicks.
• Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
• Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
• Place on a greased cookie sheet.
• Bake uncovered at 350 degrees for 45 minutes.
• Don't forget to remove the toothpicks before serving.

*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!

***I also use Muenster or Gruyere if that is what I have on hand.

SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

• Pour rum over raisins and set aside for at least an hour.
• Preheat oven to 350 degrees.
• Grease and flour 2-9 inch cake pans.
• In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
• In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  
• Add dry ingredients gradually until well blended.
• Add carrots, pineapple and walnuts until well blended.
• Drain raisins and fold in last.
• Pour batter into prepared pans.
• Bake 1 hour or until toothpick comes out clean.
• Cool 10 minutes.
• Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.