Cakes

NOTE: I usually don't post on weekends, since I'm trying to make this a daily-Monday-through-Friday blog. But today, in honor of the Summer Solstice, I'm sharing cake recipes.

There are times when we want something sweet when only cake will do. Here are some wonderful ones that are sure to hit the spot. Enjoy!

FRESH APPLE CAKE WITH CARAMEL SAUCE

I'm not sure where this one came from; it was buried in my emails and was from 2008. Whoever sent it wrote that it was from Bountiful Harvest Cookbook. The person wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."

Servings: 9; Time: Prep: 15 min. Bake: 30 min.

Ingredients:

1/2 cup butter

3/4 cup sugar

1 egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 cups chopped peeled baking apples

1/2 cup chopped walnuts

Caramel sauce:

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/2 cup light corn syrup

1/4 cup cream or evaporated milk

1/4 cup butter

1/4 teaspoon salt

1 egg, beaten

Directions:

In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.

Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce. Yield: 9 servings.

Nutrition Facts One serving (1 piece): Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g

PINK PASSION TRIPLE PEANUT BUTTER CAKE

Another cake og unknown origins

1/2 cup peanut butter

1/3 cup peanut oil

2 sticks unsalted butter

8 ozs. whipping cream

6 jumbo eggs

1 1/2 tsps. vanilla flavor

2 tsps. butter flavor

2 1/2 cups flour

2 tsps. baking powder

2 cups sugar

1/4 tsp. salt

Icing:

1/2 cup peanut butter

1/3 cup shortening (butter flavor)

8 ozs. cream cheese

1 tsp, vanilla flavor

1 to 2 tsps. butter flavor

1/3 cup whipping cream, plus 2 tablespoons if too thick

5 cups powder sugar

Cake: Mix peanut butter, oil and butter till smooth, add eggs, flavor and sugar beat till smooth in a mixer - about 2 minutes. Add flour, baking powder and salt. Mix till smooth - about 2 minutes. Spray two 10-inch pans with Bakers Joy and line with wax paper. Divide the batter between the two pans. Bake at 325 degrees for 40 to 45 minute or till done.

Icing: Mix first 3 ingredients till smooth. Add flavor, powder sugar and whipping cream, blend till smooth. Remove 1 1/2 cup of icing to a separate bowl and add 1 tsp. food color and 1 tsp. strawberry jam. Blend with spoon till smooth and set aside.

To assemble: Place 1/2 the strawberry or pink icing in the center of the first layer, cover the remaining layer with the peanut butter frosting. Place the top layer on the cake and secure with 2 paper candy sticks pushed down on opposite sides of the cake. Ice the top layer center with the pink icing and remaining cake with the peanut butter frosting.

Garnish: 1 cup chopped peanuts, unsalted, dry roasted, toffee covered peanuts, and a strawberry on the top. Chopped nuts and toffee peanuts around the bottom of the cake.

PUMPKIN CAKE WITH BROWNED BUTTER ICING

Unknown origin. But whoever sent it wrote, "The browned butter icing is a delicious way to top this great fall cake, but feel free to use your favorite cream cheese icing or, if you're pressed for time, use a purchased frosting."

Ingredients:

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 cup vegetable oil, such as canola, safflower, or corn oil

4 large eggs

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

1 can (15 ounces) solid pack pumpkin puree

Browned Butter Frosting

5 tablespoons unsalted butter

2 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

2 to 3 tablespoons milk

Preparation

Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely. Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.

Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.

MUD SLIDE ICE-CREAM CAKE

The email that this was in stated that it was from Betty Crocker. It starts off with, "The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert."

Prep Time: 30 min; Start to Finish: 6 hr; Makes: 15 servings

1 box Betty Crocker SuperMoist chocolate fudge cake mix

1/2 cup butter or margarine, melted

2 eggs

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container (12 oz) Betty Crocker Whipped chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired

Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.

Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.

Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.

In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

PINEAPPLE CREAM CAKE

This one is from the ArcaMax Publishing, ArcaMax Chef Newsletter and can be viewed online here.

4 cups vanilla wafer cookies, crumbled

2 8-oz. cans crushed pineapple, drained

3 Tbsp. butter, melted

One third cup walnuts, chopped

One third cup sugar

3-oz. cream cheese, softened

1 tsp. vanilla

Whipped topping

Sprinkle one third of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.

The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.

PUMPKIN SPICE GHOST CAKE

from Familytime.com. To view this one online, go to http://familytime.com/Recipe/ShowRecipe.aspx?RecipeID=14360

The recipe starts with, "Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting." Seriously, though, I'd recommend making this for a Halloween party, rather than giving it out to trick-or-treaters, since most parents prefer pre-packaged candy, etc. for trick-or-treaters.

Serves: 12; Prep Time: 25 minutes; Cook Time: 35 minutes

Cake:

1 spice or carrot cake mix

1 cup LIBBY ® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

Cream Cheese Frosting:

2 packages (3 oz. each) cream cheese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

black string licorice candy, Nestle Raisinets Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

For Cake:

Preheat oven to 350º F. Grease and flour two 8 or 9-inch-round cake pans.

Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

For Cream Cheese Frosting:

Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread layers and on top and side of cake.

To Garnish

Form licorice strings into ghost shapes; press into side of frosted cake. Use licorice jelly beans for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

Emailing List Recipes

I was on several foodie and recipe emailing lists for a number of years and discovered many wonderful recipes while on them. Unfortunately, some of the lists closed, others slowed down, and the rest...It got so that if I didn't check certain email accounts in a timely way, I'd end up overwhelmed. Now I'm not on any of them, though there are times I really miss them.

Here are a few recipes found from a few of the lists. If the recipes have where they came from, I've included that info.

Fresh Apple Cake with Caramel Sauce

from: Bountiful Harvest Cookbook

Whoever posted this on the emailing list wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."

SERVINGS: 9

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min.

Ingredients:

1/2 cup butter

3/4 cup sugar

1 egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 cups chopped peeled baking apples

1/2 cup chopped walnuts

CARAMEL SAUCE:

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/2 cup light corn syrup

1/4 cup cream or evaporated milk

1/4 cup butter

1/4 teaspoon salt

1 egg, beaten

Directions:

In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.

Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

Yield: 9 servings.

Nutrition Facts

One serving: (1 piece) Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g

State Fair Corn Dogs

1 c. flour

3/4 c. yellow cornmeal

2 tbsp. sugar

2 tbsp. baking powder

1 tbsp. dry mustard

1 tsp. salt

1 c. milk

1 egg

2 tbsp. shortening

Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.

Pumpkin Apple Butter

A great butter for spreading on your toast, muffins, bagels, crackers, you name it! You'll find this pumpkin apple butter recipe is easy to make. And, it is so tasty, that it will quickly disappear.

Makes: 3 cups

1 3/4 cups Solid Pack Pumpkin

1 cup Apple Juice

1 cup(about 1 medium) Peeled and grated Apple

1/2 Cup Packed Brown Sugar

3/4 Teaspoon Pumpkin Pie Spice

Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover,chill. May be stored in refrigerator for up to two months.

Tiramisu

The email added, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling."

INGREDIENTS:

1 sponge cake (10-12 inch), about 3" tall

1/3 cup strong black coffee

5 tablespoons rum or brandy, good quality

1 1/2 pounds cream cheese or mascarpone cheese, room temperature

1 to 1/2 cups superfine or powdered sugar

sifted unsweetened cocoa powder

PREPARATION:

Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

Fettuccine Alfredo

"This fettuccine recipe is purported to be similar to a famous Italian restaurant's fettuccine dish," according to the email sender.

Ingredients:

8 ounces fettuccine

8 ounces cream cheese, cut in small pieces

3/4 cup grated Parmesan cheese

1 stick (8 tablespoons) butter

1/2 cup milk

Preparation:

Cook fettuccine in boiling salted water following package directions. In a large saucepan over medium-low heat, combine cream cheese, Parmesan cheese, butter, and milk, stirring constantly until smooth and hot. do not boil. Toss the hot cooked pasta lightly with sauce, coating well.

Serves 4.

Pasta Roma Soup

Cook Time: 25 minutes

Someone wrote that it "Mimics Olive Garden's soup." If you'd prefer a vegetarian version of this, you could use a soy "bacon" in place of the bacon and vegetable broth in place of the chicken broth.

Ingredients:

1/2 cup uncooked miniature pasta bow ties

2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed

6 slices bacon, cooked, drained, chopped

1/4 cup olive oil

3/4 cup chopped onions

1 cup chopped celery

1 small clove garlic, minced

1 cup julienne-cut carrots

1 can (14.5 ounces) tomatoes, diced

4 cups chicken broth

1/2 teaspoon black pepper

1/8 teaspoon ground rosemary

2 tablespoons fresh minced parsley

Preparation:

Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.

Serves 4.