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Magnolia Cream Cheese Brownies

13 Feb

4 (1) ounce unsweetened chocolate squares

4 (1) ounce semi-sweet chocolate squares

1/2 cup butter

2 (3 oz) packages cream cheese, softened

1/4 cup butter, softened

2 cups sugar, divided

6 large eggs, divided

1 tsp vanilla

2 TBSP flour

1-1/2 cups chocolate chips

2 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 325

Microwave first 3 ingredients in a 1 quart glass bowl at high 2 minutes; stir well. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed until creamy; gradually add 1/2 cup sugar; beat well. Add 2 eggs, 1 at a time, best until well combined. Stir in vanilla and 2 TBSP flour and 1/2 cup chocolate chips; set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add 1-1/2 cups sugar, beating well. Add melted chocolate mixture and 2 tsp vanilla.; mix until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining chocolate chips. Reserve 3 cups of batter; spread remaining batter evenly in a greased 13 x 9 baking pan. Pour cream cheese mixture over the top. Top with reserved batter, and swirl mixture with a knife.

Bake 40 to 45 minutes. Cool and cut into squares.

Makes 1-1/2 dozen

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Kentucky Jam Cake

12 Feb

This is a old Southern cake recipe. A favorite of families from Kentucky and Tennessee.

 

 

3/4 cup butter

1 cup sugar

4 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 tsp ground allspice

1-1/2 cups buttermilk

1 cup thick fruit jam (any flavor)

Fruit Frosting

 

Cream butter and  sugar in a large mixing bowl; add eggs and beat well. Sift dry ingredients together three times; add to creamed mixture alternately with buttermilk. Fold in jam. Pour into 2 greased and floured 9-inch cake pans. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool on racks completely. Spread warm frosting between layers and on top and sides.

 

Fruit Frosting:

1 cup dried pitted dates

1 cup dried figs

1 cup raisins

1 orange, peeled

1 lemon, peeled

1/3 cup sugar

Chop dates, figs, and raisins in a blender or food processor. Cut orange and lemon in quarters; remove seeds, chop. Combine all ingredients in a medium saucepan over medium heat. Cook until mixture thickens, stirring constantly. Spread warm on cake. Let cool before serving.

 

Apple Dapple Cake

9 Feb
English: Bundt Pan

Image via Wikipedia

3 large eggs

1-1/4 cups vegetable oil

2 tsp vanilla

2 cups sugar

3 cups all-purpose flour, divided

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 cups apples, peeled and diced

1 cup chopped pecans or walnuts

1 cup sweetened flaked coconut

 

Preheat oven to 350

Grease a  9 inch Bundt pan; set aside. In a large bowl beat eggs on medium speed; add oil, vanilla, and sugar beating well. In another bowl, sift together 2-3/4 cups flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture. Combine remaining 1/4 cup flour,  with apples, nuts, and coconut; fold into cake batter. pour into prepared Bundt pan. Bake for 1 hour 10 minutes. Remove from oven and let stand 5 minutes. Remove from pan to a cooling rack.

Combine 1/3 cup butter, 1 cup firmly packed light brown sugar, 1/4 cup milk, and 1 tsp vanilla in a saucepan and bring to a boil. Cook for 3 minutes. Pour over warm cake.

***** This cake may be baked in a 13 x 9 x 2 pan and a 9 x 5 loaf pan. There is too much batter for a 13 x 9 pan only. Bake for 40 to 45 minutes.

 

Peanut Butter Cake

16 Jan

1/2 cup peanut butter

1 tsp salt

1 cup water

2 eggs

1 cup butter

1/2 cup buttermilk

2 cups all-purpose flour

1 tsp baking soda

2 cups sugar

 

Preheat oven to 350

In a large bowl mix flour, sugar, salt, and baking soda. In a small bowl mix eggs and buttermilk. Bring peanut butter, water and butter to a rapid boil over medium high heat.. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased 13 x 9 baking pan.  Bake for 20 to 25 minutes. Cool completely.

Frosting:

1/2 cup butter

1/2 cup peanut butter

6 TBSP buttermilk

1 tsp vanilla

4 cups powdered sugar

Bring butter, peanut butter and buttermilk to a rapid boil over medium high heat. Remove from heat; Add vanilla. Mix in powdered sugar. Frost cake while frosting is hot.

Honey Cakes

14 Jan

This recipe makes 3 loaves. It needs to “ripen” 5 to 7 days. The longer it sits, the more flavorful and moist it gets. I use this for gifts at holiday time.

 

5 cups all-purpose flour

1-1/2 cups sugar

1 TBSP ground cinnamon

1/2 tsp salt

1-1/2 cups honey ( preferably not clover honey)

1 cup extra-light olive oil

4 eggs, lightly beaten

1 TBSP instant espresso granules

1 cup boiling water

2 tsp baking soda

1/2 cup raisins

1/2 cup chopped walnuts

Honey Syrup

 

Preheat oven to 325

Grease and flour three 8 x4x 2 inch loaf pans; set aside. In a large bowl, combine flour, sugar, cinnamon and salt. Add honey, oil and eggs. Using a wooden spoon, beat until smooth. In a small bowl, dissolve espresso powder in 1 cup boiling water. Stir in baking soda. Stir liquid mixture into batter until well combined. Fold in raisins and nuts.

Divide batter evenly among loaf pans. Bake 55 to 60 minutes or until tops of loaves are golden brown and a toothpick comes out clean. Cool in pans on a metal rack for 10 minutes. Remove from pans and place on metal rack over a shallow baking sheet. Poke holes in loaves with a meat fork or wooden skewer; slowly spoon on warm Honey Syrup. Cool loaves completely. Wrap each loaf in foil and place in a cool, dry place. Allow to sit 5 to 7 days.

Makes 3 loaves

Honey Syrup:

1 cup sugar

3/4 cup water

3 TBSP honey

1/2 tsp grated lemon zest

1 TBSP lemon juice

1 cinnamon stick

In a medium saucepan combine sugar and water over medium heat; add the other ingredients and bring to a boil. Reduce heat and simmer, uncovered 20 minutes. remove cinnamon. Cool slightly and spoon over cakes.

Makes 1 cup

 

 

Hi-Protein Energy Bars

13 Jan

1/2 cup butter

1-1/3 cups packed light brown sugar

2 eggs

1 tsp vanilla

1/3 cup cocoa

1/4 cup milk

1/4 cup non-fat dry milk powder

1/4 cup wheat germ

1 cup whole wheat flour

1/2 tsp baking powder

1/4 tsp baking soda

2 cups (12 oz) Reese’s Peanut Butter Chips

1/2 cup raisins

Preheat oven to 350

Cream butter, sugar, eggs, and vanilla in a large bowl until light and fluffy. Blend in cocoa and milk; add dry milk, wheat germ, flour, baking powder, and baking soda. Beat until ingredients are thoroughly combined. Fold in peanut butter chips and raisins. Spread mixture in a greased 13x9x2 baking pan. Bake 30 to 35 minutes. Cool completely in pan. Cut into bars.

Makes 18 bars

Lemon Sparkle Cupcakes

12 Jan

2/3 cup shortening

1 cup sugar

3 eggs

1-2/3 cups all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1 lemon, zest peel

TOPPING

1/4 cup sugar

1 TBSP lemon zest

Heat oven to 350

In a large bowl , cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon zest.

fill paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle a rounded 1/2 tsp on each. Bake 20 to 24 minutes or until a toothpick comes out clean. Cool 20 minutes before removing to cooling rack.

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