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Posts Tagged ‘dessert’

Orange Pineapple Chiffon Cake

Ingredients
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
7 eggs, separated
1/2 cup orange juice
1/2 cup vegetable oil
1/4 cup water
2 teaspoons vanilla extract
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar

ICING:
1/2 cup confectioners’ sugar
2 tablespoons shortening
1 tablespoon butter, softened
1 can (8 ounces) crushed pineapple, well drained

Directions
Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.

Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.

For icing, combine the confectioners’ sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing. Yield: 12 servings.

Recipe found here: Orange Pineapple Chiffon Cake

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Tropical Carrot Cake

Ingredients
3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup flaked coconut

FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4-1/2 cups confectioners’ sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions
In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.

For frosting, beat all ingredients in a bowl until smooth. Frost cake. Yield: 12-16 servings.

Recipe found here: Tropical Carrot Cake

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Apple-Spice Angel Food Cake

Ingredients
1 package (16 ounces) angel food cake mix
1 cup water
2/3 cup unsweetened applesauce
1/2 cup finely chopped pecans, toasted
1 teaspoon apple pie spice
Reduced-fat whipped topping and/or apple slices, optional

Directions
In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired. Yield: 16 servings.

Recipe found here: Apple-Spice Angel Food Cake

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Amish Sugar Cookies

Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 large eggs
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Directions
In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Test Kitchen Tips
Salted butter and a splash of extract (try almond!) make these extra flavorful.

If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.

Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!

Recipe found here: Amish Sugar Cookies

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snickerdoodle-blondie-bars

Snickerdoodle Blondie Bars

Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
3 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

TOPPING:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

Directions
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in.-square baking pan.

Mix topping ingredients; sprinkle over top. Bake 35-40 minutes or until set and golden brown. Cool in pan on a wire rack. Cut into bars. Yield: about 1-1/2 dozen.

Test Kitchen Tip:
For thinner bars, prepare recipe as directed spreading batter in a 13×9-inch greased baking pan. Bake for 25-30 minutes.

Recipe found here: Snickerdoodle Blondie Bars

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winning-cream-cheese-pound-cake

Winning Cream Cheese Pound Cake

Ingredients
1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/3 cups sugar
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour

Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, beating just until blended.

Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.

Recipe found here: Winning Cream Cheese Pound Cake

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peanut-butter-cake-bars

Peanut Butter Cake Bars

Ingredients
2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 package (11-1/2 ounces) milk chocolate chips

Directions
Preheat oven to 350°. In a large bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.

Spread into a greased 13×9-in. baking pan. Bake 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Recipe found here: Peanut Butter Cake Bars

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