Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate! I could eat this anytime of the year, though it is more traditionally made through the fall holidays.
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
26 March 2010
Cinnamon Apple Coffee Cake
Another favorite around here, especially because I use a cake mix in place of making it from scratch...fantastic to make up the day before & enjoy on a rushed morning or to take in to work, sunday school, or church to share.
One vanilla cake mix, prepared as directed before putting into baking pan
1 c firmly packed brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter
1 c Granny Smith apples, chopped (I peel them too)
Grease and flour a fluted tube pan (or plain if that is what you have).
Pour half of the cake batter into the pan.
Top with half of the crumb mixture (to make the crumb mixture, combine sugar, flour, cinnamon...cut in butter till crumbly, then stir in chopped up apple)
Top crumb mixture with remaining batter followed by the remainder of the crumb mixture.
Bake at 350 for 1 hour
Remove from oven, cool 5 min in pan before inverting on a plate to serve.
Let cool completely before slicing.
One vanilla cake mix, prepared as directed before putting into baking pan
1 c firmly packed brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter
1 c Granny Smith apples, chopped (I peel them too)
Grease and flour a fluted tube pan (or plain if that is what you have).
Pour half of the cake batter into the pan.
Top with half of the crumb mixture (to make the crumb mixture, combine sugar, flour, cinnamon...cut in butter till crumbly, then stir in chopped up apple)
Top crumb mixture with remaining batter followed by the remainder of the crumb mixture.
Bake at 350 for 1 hour
Remove from oven, cool 5 min in pan before inverting on a plate to serve.
Let cool completely before slicing.
Rich Biscuit Shortcake
SO...sometimes you just want a great desert that doesn't require you to bake & toil in the kitchen...if that is you, here is a quick way to enjoy a shortcake...if its not you, feel free to bake up your very own biscuits!!
Buy (or make) as many biscuits that you need
If they are cold, warm them up in the oven, split then spread one half with a little butter.
Use about 1/2-3/4 c sliced, crushed, or sweetened berries for each serving.
Put fruit between halves, top with other half of biscuit, then more fruit on top
Top with a dollop of whipped cream
***If you had made up the pound cake also on this blog & frozen it, you would use the same amount of fruit over one slice topped with whippped cream***
Buy (or make) as many biscuits that you need
If they are cold, warm them up in the oven, split then spread one half with a little butter.
Use about 1/2-3/4 c sliced, crushed, or sweetened berries for each serving.
Put fruit between halves, top with other half of biscuit, then more fruit on top
Top with a dollop of whipped cream
***If you had made up the pound cake also on this blog & frozen it, you would use the same amount of fruit over one slice topped with whippped cream***
Daffodil Cake
This cake is longer then I typically would make or even look twice at it...but the name caught my eye & has stuck in my recipe box for WAY too many years without actually making it! How sad...we will be correcting this issue for Easter this year...will post pictures once its made!
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
Angel Food Cake with Mocha Icing
Another recipe from my grandma that brings back memories of being little and hanging out at her house. I adore angel food cake, and even more with her mocha icing smothering it! I mean, seriously, how can't you love that combo?!
CAKE: MOCHA BUTTERCREAM:
1 1/2 c powdered sugar (10x) 1 1/2 c butter
1 c cake flour 4 Tbs instant coffee
10 lg egg whites 2 Tbs sifted cocoa
1 1/2 tsp cream of tartar 2 c powdered sugar
3/4 c sugar chocolate sprinkles
Sift all dry ingred. for cake.
In large bowl, whisk egg whites till soft peaks form. Add cream of tartar. Gradually add in sugar whisking all the time. Sift 1/3 of flour mix over whites, lightly folding in. Repeat till all flour is mixed in.
Turn batter into a large ungreased tube pan. Smooth top.
Bake at 350 for 40 min. or until done.
Cool cake by inverting on a bottle neck so it hangs upside down.
Once completely cooled, loosen edges & remove from pan.
To make icing, beat butter till very soft & smooth. Add rest of ingred. & beat until well combined & light.
If you want to slice the cake into two layers, use a large bread knife that is serrated.
Spread icing between layers & all over the tops & sides.
Garnish with sprinkles!
CAKE: MOCHA BUTTERCREAM:
1 1/2 c powdered sugar (10x) 1 1/2 c butter
1 c cake flour 4 Tbs instant coffee
10 lg egg whites 2 Tbs sifted cocoa
1 1/2 tsp cream of tartar 2 c powdered sugar
3/4 c sugar chocolate sprinkles
Sift all dry ingred. for cake.
In large bowl, whisk egg whites till soft peaks form. Add cream of tartar. Gradually add in sugar whisking all the time. Sift 1/3 of flour mix over whites, lightly folding in. Repeat till all flour is mixed in.
Turn batter into a large ungreased tube pan. Smooth top.
Bake at 350 for 40 min. or until done.
Cool cake by inverting on a bottle neck so it hangs upside down.
Once completely cooled, loosen edges & remove from pan.
To make icing, beat butter till very soft & smooth. Add rest of ingred. & beat until well combined & light.
If you want to slice the cake into two layers, use a large bread knife that is serrated.
Spread icing between layers & all over the tops & sides.
Garnish with sprinkles!
25 March 2010
Pastel Marble Cake
What a fun way for the kids to help make a colorful Easter (or anytime Spring) cake! Be creative & customize the colors to your family!
1 white cake mix
1 pkg (4-serving) Jello, any flavor
1 (8oz) tub whipped topping (like cool whip)
Prepare 2-layer size white cake mix as directed on pkg. Divide batter in half.
Stir 1 pkg jello mix into one half of the batter.
Alternate spoonfuls of the white & colored batter into a 13x9 pan.
Swirl with knife to marbelize.
Bake as directed on cake pkg.
Cool completely
Frost with whipped topping (or whippped vanilla icing) & decorate!
Personally, I think it would be more fun to split that colored half into 2 colors, pouring just enough of the two different jellos to color the batter, then alternate the three colors (such as white, pink, yellow or white, blue & green!) Again, fantastic cake for the kids to have a big helping hand in making! Let them pick the two oclors, help mix the jello in & take turns putting in spoonfuls of the batters...
1 white cake mix
1 pkg (4-serving) Jello, any flavor
1 (8oz) tub whipped topping (like cool whip)
Prepare 2-layer size white cake mix as directed on pkg. Divide batter in half.
Stir 1 pkg jello mix into one half of the batter.
Alternate spoonfuls of the white & colored batter into a 13x9 pan.
Swirl with knife to marbelize.
Bake as directed on cake pkg.
Cool completely
Frost with whipped topping (or whippped vanilla icing) & decorate!
Personally, I think it would be more fun to split that colored half into 2 colors, pouring just enough of the two different jellos to color the batter, then alternate the three colors (such as white, pink, yellow or white, blue & green!) Again, fantastic cake for the kids to have a big helping hand in making! Let them pick the two oclors, help mix the jello in & take turns putting in spoonfuls of the batters...
24 March 2010
Tandy Cake
Do you love those fantastic Tastycake Tandy Cakes? Mmmmmmmm...oh I can taste them now!! I picked this cake to pop up because the peanut butter & chocolate remind me of Easter candy...thus a great cake if its your turn to bring dessert to the family dinner...
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
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