Sour Cream Pumpkin Bundt Cake A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake! Estimated Time Needed: Est. Preperation: 12 mins Est. Cooking: 55 mins Ingredients: 1 recipe streusel, recipe follows 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 teaspoons butter or margarine 1 recipe cake, recipe follows 3 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups granulated sugar 1 cup butter or margarine (2 sticks), softened 4 large eggs 1 cup solid pack pumpkin 1 (8-oz) container sour cream 2 teaspoons vanilla extract 1 glaze, recipe follows 1 1/2 cups powdered sugar 2 (up to 3) tablespoons orange juice or milk Directions: PREHEAT oven to 350° F. Grease and flour 12-cup bundt pan. FOR STREUSEL COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. FOR BATTER COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture. TO ASSEMBLE SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze. FOR GLAZE COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth. Yields: 16 copyright X productions : 2002-2003
taken from 101recipes.com ----- Original Message ----- From: Sandra Warren <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 18, 2006 8:47 PM Subject: [RecipesAndMore] Lemon Squares Hi, Delma, I got this from 101recipes.com Lemon Squares The Recipe Rating: 5.00 (1 ratings) Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 12 Ingredients 1 cup quick oats 1 cup all purpose flour 1/2 cup unsweetened flaked coconut 1/2 cup chopped pecans 1/2 cup brown sugar, firmly packed 1 tsp. baking powder 1/2 cup unsalted butter, melted 1-3/4 cups low fat sweetened condensed milk 1/2 cup lemon juice 1 Tbsp. lemon zest Instructions Preheat oven to temperature 350°F. Combine first 6 ingredients in a food processor or mixing bowl. Cut in butter until mixture resembles coarse meal. Set aside. Combine remaining ingredients in another bowl. Pour half the crumb mixture into a baking pan. Pat down evenly with hands. Spread lemon mixture over crust. Sprinkle with remaining crumb mixture and bake 25-30 minutes or until lightly browned. Let cool before cutting. Sandy ----- Original Message ----- From: delma bliss <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 18, 2006 8:22 PM Subject: [RecipesAndMore] Re: A Recipe From 101 Recipes ... > > thanks > i couldnt get them to down load only in html format > so may i ask how did you do it? > Delma > ----- Original Message ----- > From: "Sherri Crum" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Wednesday, October 18, 2006 7:47 PM > Subject: [RecipesAndMore] A Recipe From 101 Recipes ... > > > > > > Hi Everyone, > > > > I went to the site Steve gave us the URL for. I looked at a few > > recipes and decided to take Jumbo Coconut Cupcakes for you. > > > > Here is what it said and how it looked. > > > > Sherri > > > > ***** > > Jumbo Coconut Cupcakes > > > > December 13, 2004 | > > by > > Heidi > > > > From: > > Baking by Flavor > > Page: 346 > > > > Tis the season for treats, sweets, and all things peppermint. I'm > > going to try to cram a couple entries in between now and Christmas for > > all of you in need > > of sweet > > party treats, > > and > > cookie-swap friendly > > quickies. > > > > These Jumbo Coconut Cupcakes have been staring at me from the cover of > > Lisa Yockelson's book since last Christmas. I love the billowy frosted > > tops that > > look like a coconut blizzard just blew through your kitchen. I decided > > to give them a shot, and hoped that the cupcake part of the equation > > matched up > > to the picture-perfect promise of knee-deep frosted tops. > > > > The batter for these cupcakes came together beautifully. It was thick, > > and smooth, and floppy. I was able to spoon it into the cups. > > > > As I have learned the hard way, not all cupcake recipes are created > > equal, and it is easy to end up with flat, dense cupcakes. These were > > absolutely beautiful. > > They blossomed from their muffin tins, set right up, and then behaved > > perfectly until they glowed with a kiss of gold from the heat of the > > oven. Of course, > > then I worried about taking them out of the oven, worried that they > > were going to collapse, crack, and/or sink in the middle (all easily > > fixed with a generous > > dose of frosting), but I was oh-so close to perfection. The cupcakes > > held perfectly. No sinking, slumping, or fissures. I let them cool, > > while I whipped > > up the coconut cream cheese frosting. > > > > The frosting was easy and delicious. I was after a thick, structured > > frosting as opposed to a thin, watery icing. The picture on Lisa's > > cover looked thick > > and structured, so I was hoping that what I was seeing was what I > > would get. The frosting came together easily and with no lumps (!). I > > used organic powdered > > sugar, and ended up using a bit more of it than the recipe called for > > which may have had something to do with the consistency of the organic > > powdered sugar. > > I also used a beautiful Sierra Nevada cream cheese which is a little > > different than the old supermarket standby - it is made slowly, isn't > > forced drained, > > and uses no gums or stabilizers. I just kept adding powdered sugar > > until the frosting looked like the picture. Sure enough, before I knew > > it, I had a delicious > > frosting with the consistency of wall spackle -perfect for making > > dramatic peaks and swirls. > > > > Small, medium, or jumbo -- These cupcakes are the epitome of what a > > cupcake can aspire to be. Perfect for wintertime and the holidays > > because they look > > as if they just came in from a terrific blizzard. Don't skimp on the > > frosting. > > > > Jumbo Coconut Cupcakes > > > > Sour Cream Coconut Cupcake Batter > > Block quote start > > > > 2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour > > 1/2 teaspoon baking soda > > 3/4 teaspoon salt > > 3/4 teaspoon nutmeg > > 12 tablespoons (1 1/2 sticks) unsalted butter, softened > > 1 1/2 cups superfine sugar > > 3 large eggs > > 2 1/2 teaspoons pure vanilla extract > > 3/4 cup thick, cultured sour cream > > 1 cup tightly packed sweetened flaked coconut > > > > Coconut Cream Frosting (see recipe below), without the addition of the > > sweetened flaked coconut, for topping the baked cupcakes > > > > About 1 1/2 cups sweetened flaked coconut, to top the frosted cupcakes > > > > Bakeware needed: > > 8 jumbo muffin/cupcake cups (two pans each holding six individual > > muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches > > deep, with a capacity > > of about 1 1/8 cups (hs note: I used standard muffin pans. When I > > filled the cups 2/3 full, I got nice classic cupcakes. When I filled > > to the top I got > > big, jumbo-style cupcakes. Both were great, and plenty jumbo for me.) > > > > Nonstick cookware spray, for preparing the muffin/cupcake pans > > Block quote end > > > > Preheat the oven to 375. Film the inside of the muffin/cupcake cups > > with nonstick cooking spray. Set aside. > > > > Sift the flour, baking soda, salt, and nutmeg onto a sheet of waxed paper. > > > > Cream the butter in the large bowl of a freestanding electric mixer on > > moderate speed for 3 minutes. Add half of the superfine sugar and beat > > for 1 minute; > > add the balance of the superfine sugar and beat for 2 minutes longer. > > Beat in the eggs, one at a time, mixing for 45 seconds after each > > addition. Blend > > in the vanilla extract. Scrape down the sides of the mixing bowl > > frequently with a rubber spatula to keep the batter even textured. > > > > On low-speed, alternately add the sifted mixture in three additions > > with the sour cream in two additions, beginning and ending with the > > sifted mixture. > > The batter will be smooth, moderately thick, and buttercream-like. On > > low speed blend in the coconut. > > > > Divide the batter among the prepared muffin/cupcake cups, mounding it > > slightly in the center. > > > > Bake the cupcakes for 30 to 35 minutes (hs note: less if you use > > smaller tins), or until risen and completely set. When baked, a wooden > > pick inserted in > > the center of a cupcake will withdraw clean. > > > > Cool the cupcakes in the pans on racks for 15 minutes. Carefully > > remove the cupcakes to cooling racks. Cool completely. > > > > Using a flexible palette knife, spread the frosting as thickly as > > possible on top of the cooled cupcakes, making a thick 2-inch cap on > > top. Sprinkle the > > frosted surfaces of the cupcakes with the coconut. Refrigerate any > > cupcakes not served within 2 hours. > > > > Makes 8 jumbo frosted cupcakes. > > Block quote start > > > > Coconut Cream Cheese Frosting > > 12 ounces (one and one-half 8-ounce packages) cream cheese, softened > > 5 tablespoons (1/4 stick plus 1 tablespoon) unsalted butter, softened > > 2 1/2 teaspoons pure vanilla extract > > 3 tablespoons heavy cream > > 1/8 teaspoon freshly grated nutmeg > > 5 1/2 cups unsifted confectioners' sugar (hs note: I used more) > > 3/4 cup lightly packed sweetened flaked coconut > > Block quote end > > > > Using an electric hand mixer, beat the cream cheese and butter in a > > large mixing bowl on moderate speed for 1 minute, or until creamy and > > well combined. > > Blend in the vanilla extract, heavy cream, and nutmeg. On low speed, > > add the confectioners' sugar in three addition, beating until > > thoroughly combined > > before adding the next batch. Scrape down the sides of the mixing bowl > > frequently with a rubber spatula to keep the frosting even textured. > > > > if you are preparing the frosting in advance, press a sheet of > > food-safe plastic wrap over the surface of the frosting and set aside. > > use the frosting within > > 30 minutes of mixing. All baked goods topped with cream cheese > > frosting should be kept refrigerated after the frosting has set. > > > > Makes about 4 1/2 cups. > > > > From > > Baking by Flavor > > (Wiley, 2002) > > > > Comments (11) | > > category: > > Baked Goods, > > Desserts, > > Holiday Recipes > > print-friendly recipe > > add to del.icio.us > > add to reddit > > > > google_ads_frame frame > > > > Ads by Goooooogle > > Advertise on this site > > Lose 20 Pounds in 3 Weeks > > The Amazing Tea that Melts Ab Flab! Melts Away 1 Jean Size Every 7 Days > > www.AncientWulongTea.com > > > > Free Mexican Cookbook ... > > > > > > > > > > > > > -- > > No virus found in this incoming message. > > Checked by AVG Free Edition. > > Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: 10/18/2006 > > > > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: 10/18/06 > -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: 10/18/06 -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: 10/18/06 -- No virus found in this outgoing message. Checked by AVG Free Edition. 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