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Archive for the ‘Pies and Cakes’ Category

red-velvet-cake

Red Velvet Cake

I used mostly organic ingredients in this cake.  I found some plant based red food coloring at Whole foods.  However, the label said the color might change when heated.  I added a bit of regular red food coloring to give the cake some color.  Feel free to use as many organic ingredients as you can find.  Although I am avoiding wheat, I did use organic all purpose flour.

In large bowl cream:

  • 2 sticks soft butter
  • 2 cups sugar
  • Add 4 eggs, one at a time, beating after each egg.

In separate bowl, combine:red-velvet-ingr

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 Tablespoons cocoa

Gradually add flour mixture to butter mixture, alternating with 1 cup buttermilk.

Next add:

  • 1 teaspoon vanilla
  • 3 Tablespoons red food coloring

Blend well.  Divide batter among 3 9” round greased and floured cake pans.  Bake 350 degrees for 25-30 minutes.  Cool then frost.

Frosting:

  • 1 pound powdered sugar
  • 1 stick soft butter
  • 1 8 oz cream cheese softened
  • 1 teaspoon vanilla
  • ½ cup coconut optional

In large bowl of mixer combine powdered sugar, butter, cream cheese and vanilla.  Beat until smooth.  Frost top of first layer, then add another layer, and frost top of second layer.  Repeat if using 3 cake pans with the final layer.  Frost sides of cake.  Garnish with flaked coconut if desired.

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pumpkin-cheesecake

Pumpkin Gingersnap Cheesecake

 

Crust:

In a food processor or blender add:

  • 1 pound package Gingersnap Cookies

Pulse or blend until cookies are crumbled smooth. Then add:

  • 1 stick real butter – melted
  • ½ cup pecan pieces
  • 1/3 cup brown sugar
  • Dash of salt

Pulse or blend briefly.

Press into a 9” springform pan. Cover the bottom of the pan, and press crumbs up onto sides of pan too (saving a few for a garnish).

Chill crust while preparing the filling.

 

Pumpkin Pie filling:

In large mixing bowl cream well:

  • 4 8oz packages cream cheese (room temperature)
  • 2 cups sugar

Scrape sides of bowl and beat some more then add:

  • 1 15 oz can pumpkin (NOT pumpkin pie filling)

Then add

  • 4 eggs, one at a time, beating mixture until each egg is blended well.

Next add then blend:

  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
  • Finally add and beat:
  • ¼ cup real whipping cream

Remove crust from fridge.

Pour 1 cup of caramel pieces over crust(Kraft makes these caramel ball pieces, unwrapped).
Add a handful of pecan pieces and sprinkle over caramels.

Pour pumpkin cheesecake filling over caramel and pecans. Smooth on top.

Bake 350 degrees for 1 hour and 15 minutes. Remove from oven and cool on countertop. Best if refrigerated at least 24 hours before serving.

Garnish with caramel sauce, pecans, crushed gingersnaps and a generous dollop of real whipping cream. Eat, Faint, Repeat.

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carrot-cake

Blue Ribbon Carrot Cake

Preheat oven to 350 degrees. Generously grease and flour a 9×13 pan or 2 round 9” pans. Set pans aside.

Sift together in mixing bowl

  • 2 cups flour
  • 2 teaspoons soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt

In separate mixing bowl add and mix well:

  • 3 beaten eggs
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 3 cups sugar
  • 2 teaspoons vanilla

Then add and stir well:

  • Flour mixture
  • 1 8 oz can drained crushed pineapple
  • 2-3 cups raw grated carrots (I pulse mine in food processor to save my knuckles!)
  • 3 ½ oz (about a cup) shredded coconut
  • 1 cup chopped walnuts (I don’t like walnuts, so I substitute pecans)

Pour batter into pan(s). If using round pans, test cakes after 30 minutes. If a toothpick inserted in the middle comes out clean – they are done. Cake batter put in a 9×13 pan will require up to 50 minutes to bake. Ovens vary – so rely on the toothpick test! Remove from pans when cake is cool. Then frost with Cream Cheese Frosting. Chill and keep refrigerated.

 

Cream Cheese Frosting:

In large mixing bowl, beat until creamy:

  • 1 stick real butter (room temperature)
  • 1 8 oz package cream cheese (room temperature)

Then add and beat until smooth:

  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest (optional)
  • 1-2 Tablespoons orange juice or milk

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