[CAKE-RECIPE] apricot almond upside down cake
* Exported from MasterCook *
Apricot Almond Upside-Down Cake - CountryWoman
Recipe By :Country Woman
Serving Size : 9 Preparation Time :0:00
Categories: !! BlueRibbon Cakes
Amount Measure Ingredient -- Preparation Method
1can apricot halves in syrup -- (15-1/4 ounces)
1/3 cup butter
1/2 cup packed brown sugar
1/2 cup slivered almonds
2 eggs
2/3 cup sugar
3/4 teaspoon almond extract
1cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
SERVINGS 9
PREP 20 min.
COOK 35 min.
TOTAL 55 min.
Drain apricots, reserving 6 tablespoons syrup;
set aside. In a small saucepan, melt butter over
low heat; stir in brown sugar. Pour into a
greased 9-in. square baking pan. Sprinkle with
almonds. Arrange apricot halves cut side up in a
single layer over almonds; set aside.
In a small mixing bowl, beat eggs on medium-high
speed until lemon-colored. Gradually beat in
sugar and reserved syrup. Stir in almond extract.
Combine the flour, baking powder and salt; add to
egg mixture, beating just until moistened. Spoon batter over apricots.
Bake at 350° for 35-40 minutes or until a
toothpick inserted near the center comes out
clean. Cool for 10 minutes before inverting onto a serving plate.
Yield: 9 servings.
Description:
If you're looking for a down-home dessert,
search no further. This fruity cake looks pretty
on the plate and tastes like the kind Mom used to
make. It's scrumptious in any season. Try serving
it warm from the oven with vanilla ice cream.
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=25534;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 275
Calories; 12g Fat (39.1% calories from fat); 4g
Protein; 39g Carbohydrate; 1g Dietary Fiber; 66mg
Cholesterol; 204mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] banana butter frosting
* Exported from MasterCook *
BANANA BUTTER FROSTING - allrecipes
Recipe By :
Serving Size : 11Preparation Time :0:00
Categories: !! 5 or LessCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
1/4 cup butter -- softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
Cream together butter, banana, lemon juice and vanilla. Slowly beat
in confectioners' sugar, adding more if needed to make a nice fluffy,
spreadable icing. Makes about 2 1/3 cups.
Servings Per Recipe: 11
Calories: 185
Total Fat: 4.3g * Cholesterol: 11mg * Sodium: 43mg * Total Carbs:
37.7g * Dietary Fiber: 0.2g * Protein: 0.2g
Here's a foolproof order for adding these ingredients together in
order to NOT get a glaze: Mash 1/2 of the greenest NEVER FROZEN
banana you have, add 1/2 tsp. lemon juice (or lime juice, but there
is no other substitute here, the citric acid is key) and your vanilla
into a bowl. Measure out your confectioner's sugar or at least part
of it. Cream butter alone (make sure your butter is NOT soft enough
to hold an indentation - usually 30 minutes for me). Begin adding in
sugar, 1/2 cup at a time, continue creaming it in, add ALL your
banana mixture, cream that in, continue adding in sugar in 1/2 cup
measures. I wound up adding more lemon juice, myself, to counteract
the sugar. I've iced all 18 of AR's Banana Cupcakes with this
it's in the fridge -- I may revise this review if it's brown in the
morning :=) Thanks for the recipe! (Note: I used 3 drops of yellow
food coloring.) UPDATE: As of the following morning, my refrigerated
iced cupcakes had NOT turned brown or discolored or wept in any way.
Excellent!! At first I was extremely frustrated that is was very thin
and almost a liquid. I left it in the bowl and let it sit in the
fridge over night. The next day I had a PERFECT frosting!!! I make
home made frosting all the time so I can say with great confidence
that this is a great frosting if you let it sit over night. I doubled
the recipe too.
Oh so good! I made Banana Spice Cookies (from this website) and used
them as banana whoopie pies with this as the filling! I didn't
measure exactly how much powdered sugar I used, but I used way more
than this recipe calls for. A keeper recipe for me!
I had never even heard of banana icing before, but decided to do a
search for a frosting to put on the chocolate banana muffins that I
made. This frosting turned out better that I expected, both in
appearance as well as taste. I should have made a double batch - one
to frost the muffins, and one to eat with a spoon from the bowl. This
frosting is delicious and would go so well on many cakes, muffins,
and cupcakes. I will definitely keep this one handy.
I made this recipe exactly and it is wonderful. Great banana flavor.
I ran low because I made two batches of cupcakes and had no more
bananas, I added some Banana Cream Pie flavored yogurt and more
powdered sugar and that tasted great too. Will use this one again.
Wonderful recipe. Great flavor, not overly sweet or banana-y. Added
nutmeg, allspice and cinnamon. Will be saving this one!!
This icing was amazing! I made two batches-- one of just banana and
added some yellow colour to make it more fun. I also used green
bananas which gave it a nice fresh taste! The second I blended in two
fresh strawberries along with the bananas. Strawberry banana icing! YUM!
made for top of banana cake V. very good, except wait to frosten
until cake and icing have cooled. ended up with puddles around the
edges and center, but it was a nice consistency the next day.
After mixing all the ingredients the frosting was a bit gooey. I gave
a splash of milk and mixed a lil longer, it fluffed right up. It now
reminds me of a banana flavored coolwhip. Thanks!
I thought this recipe was great. I followed it as written and it
tasted wonderful. I paired it with the Banana Cake I from this site
and it was delicious. I'd never put a banana in frosting before and I
really enjoyed the flavor - so did all my guests.
Easy and wonderful- my husband's new favorite!
Attempted to make twice...the first time I followed the directions as
written, mixing everything but the powdered sugar all at once...DON'T
DO THIS! The banana puree and lemon juice will NOT cream with the
butter properly. Instead, cream the butter on its own, then add the
powdered sugar in small batches. Alternate adding sugar and banana
puree until it's fluffy and creamy. It has a nice banana flavor and
thick texture.
his frosting made my Banana Oatmeal cookies out of this world. When I
made the cookies (also from this site, recipe by Yvonne Miller) they
seemed a bit on the dry side, but tasty, so I thought icing
[CAKE-RECIPE] guava cake
* Exported from MasterCook *
GUAVA CAKE (nectar fresh) - allrecipes
Recipe By :
Serving Size : 14Preparation Time :0:00
Categories: !!9x13 Cakes - Fruit
Cakes - Yellow/White
Amount Measure Ingredient -- Preparation Method
2 cups white sugar
1cup butter
4 eggs
1cup guava pulp
1/2 cup guava nectar
3 cups cake flour
1 teaspoon ground nutmeg
1 1/4 teaspoons baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Original Recipe Yield 1 -13x9 inch cake
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one
13x9 inch pan.
Sift together flour, nutmeg, soda, cinnamon, and cloves.
In another bowl, mix together guava pulp and juice.
In another bowl, cream together butter and sugar. Add eggs, one at a
time. Add flour mixture and guava mixture alternately to creamed
mixture. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Servings Per Recipe: 14
COMMENTS
I live in Africa and its guava season. Didnt know what to do with my
ripe guavas so I googled guava recipes and it brought me to your
site. The cake came out fluffy, sweet and guavalicious, I put a drop
of lemon essence to add flavour. Im gonna ask my neighbour if I can
use some of his guavas to make another cake tomorrow!
It was pretty good. If you are using fresh guava, make sure you get
all the seeds out. It's annoying to bite into a seed. I made some
frosting with guava nectar because the cake doesn't taste much like guava.
A must try recipe...I made it using pink guava pulp that gave it a
good flavor and colour...
This cake was great! My guavas were not bursting ripe so they didn't
have as much flavor and as a result the guava flavor was really
light. It tasted very nutmeggy and clovey. I made a cream cheese
guava icing that everyone else said they tasted the guava in, but not
so much the cake. However it tasted yum!
We have a guava tree in my backyard, and this was a delicious recipe
that my whole family loved! I will use it again.
Really a lovely cake. I had so many compliments. I would suggest
being very careful when getting the guava pulp--the seeds would make
an uncomfortable finding in your cake! Overall, this was more like a
spice cake; very moist, but I don't know if many people could have
figured out it was guava without my saying so. That said, everyone
liked it and I was asked for the recipe by three people. Just as a
note, I used freshly grated nutmeg and put some guava nectar in the
frosting. I will definitely make this cake again.
This cake was so good! I used canned guava paste in place of fresh
guavas. It turned out like a bread more than a cake. Will make again.
born and raised in Hawaii, i am addicted to guava cake. i gave this
recipe to a friend in Hawaii, it is so easy to make because guava's
grow on every corner of the streets on the Big Island. it was a hit!,
it was different than the original Hawaiian Guava Cake, the
original is Pink and very fluffy, almost like an Angel Food Cake
tecture. But, this was delicious as well...
It came out absolutely perfect! If you increase the guava paste by
1/4 cup and the baking soda by 1/4 tsp it will be super moist.
My mother and I made this guava cake recently in Hawaii, where you'll
find that most guava cakes are light and spongey, with a natural
tinge of guava-pink. This particular recipe yielded a moist, sweet,
orange-colored cake that was almost like banana bread. This cake was
especially good the next morning for breakfast, sliced like bread and
slathered with a bit of butter. Few people, even in Hawaii, are
likely to find fresh guavas, however. Try guava paste from specialty
food stores. Enjoy! Aloha!
Description:
This is a unique old recipe using fresh guavas.
Source:
http://allrecipes.com//Recipe/guava-cake/Detail.aspx;
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 4-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 15g Fat (59.9%
calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary
Fiber; 96mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] upside down german chocolate cake
* Exported from MasterCook *
Upside-Down German Chocolate Cake - TOH
Recipe By :Taste of Home Magazine
Serving Size : 9 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Sheet
Amount Measure Ingredient -- Preparation Method
1/2 cup packed brown sugar
1/4 cup butter -- cubed
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk
CAKE:
1/3 cup butter -- softened
1cup sugar
1package German sweet chocolate -- (4 ounces) melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped topping -- optional
SERVINGS: 9
TIME: Prep: 15 min. Bake: 40 min.
In a saucepan over low heat, cook and stir brown
sugar and butter until sugar is dissolved and
butter is melted. Spread into a greased 9-in.
square baking pan. Sprinkle with pecans and
coconut. Drizzle with evaporated milk; set aside.
In a large bowl, cream butter and sugar until
light and fluffy. Beat in the chocolate, eggs and
vanilla. Combine the dry ingredients; gradually
add to the creamed mixture alternately with
buttermilk, beating well after each addition. Pour over topping.
Bake at 350° for 40-45 minutes or until a
toothpick inserted near the center comes out
clean. Cool for 5 minutes before inverting onto a
serving plate. Serve with whipped topping if desired. Yield: 9 servings.
Nutrition Facts One serving: (1 piece)
Calories: 494 * Fat: 25 g * Saturated Fat: 13 g
Cholesterol: 82 mg * Sodium: 409 mg * Carbohydrate: 64 g
Fiber: 2 g * Protein: 7 g
Description:
This simple recipe yields a delectable German
chocolate cake that folks will flip over! The
tempting coconut and pecan frosting bakes under
the batter and ends up on top when you turn the cake out of the pan.
Source:
http://www.tasteofhome.com/recipes/Upside-Down-German-Chocolate-Cake;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 402
Calories; 19g Fat (42.5% calories from fat); 5g
Protein; 53g Carbohydrate; 1g Dietary Fiber; 82mg
Cholesterol; 387mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2
Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] brownie cake w/chocolate buttercream
* Exported from MasterCook *
Brownie Cake With Chocolate Buttercream
Recipe By :Renny Darling
Serving Size : 35Preparation Time :0:00
Categories: Cinco De Mayo
Amount Measure Ingredient -- Preparation Method
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 cup butter -- (1 stick)
1cup water
1/3 cup unsweetened cocoa
1/2 cup sour cream
2 eggs
2 teaspoons vanilla
1cup chopped walnuts
CHOCOLATE BUTTERCREAM FROSTING:
1cup butter (2 sticks) -- softened
4tablespoons unsweetened sifted cocoa
3/4 cup sifted powdered sugar
1 teaspoon vanilla
This very simple cake is extremely moist and
chocolaty. You will enjoy the fact that it
assembles easily and can be frozen, This is a
cake-like brownie, not the dense chocolate fudge
kind. Cake can be prepared 1 day earlier and stored in the refrigerator.
Place flour, sugar and baking soda in large bowl
of mixer. In a saucepan, heat together butter,
water and cocoa to boiling point. Pour butter
mixture into bowl with flour mixture and beat for
1 minute or until blended. Beat in sour cream,
eggs and vanilla until blended. Stir in nuts.
Pour batter into a lightly greased 10x15-inch
jelly-roll pan. Bake in a 350° oven for 20
minutes or until a cake tester, inserted in
center, comes out clean. Do not overbake. Frost
with Chocolate Buttercream Frosting when cool and
cut into 2-inch squares. Yields 35 2-inch cookies.
Chocolate Buttercream Frosting: Beat butter until
creamy. Beat in remaining ingredients until blended.
Source:
Happy Holidays Great Celebrations
S(ISBN):
0-939440-34-X
Copyright:
1994, by Renny Darling
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 139
Calories; 6g Fat (36.7% calories from fat); 2g
Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 69mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] bake a prize winning cake
* Exported from MasterCook *
Bake A Prize Winning Cake - WinningStateFairCakes
Recipe By :Gold Medal
Serving Size : 0 Preparation Time :0:00
Categories: information
Amount Measure Ingredient -- Preparation Method
A prizewinning cake is very contestant's dream. When you
bake a cake, you want it to look great and taste wonderful. Using
high-quality ingredients is part of the secret. Look at how butter,
margarine, shortening spread affect the color and texture of a
baked cake -- you be the judge! We hope you create winning
memories in your next baking contest.
Cake baked with butter:
Butter is rich thick
High volume, deep golden brown crust.
Fine texture.
Rich buttery flour.
Cake baked with margarine
Batter is thin
Flat cake with place golden crust
Coarse texture.
Cake baked with shortening
Batter is thick.
High volume, deep golden brown crust.
Very fine texture.
Cake baked with spread.
Batter is thin.
Flat cake with wet ring on crust.
Wet, touch cake
Spreads contain water which replaces part of the fat.
Source:
Gold Medal Winning State Fair Cakes
S(formatted for MasterCook):
by Deirdre Dee (zosha)
Copyright:
General Mills * Minneapolis MN * 2001
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. :
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] bake shop cinnamon rolls
* Exported from MasterCook *
Bake Shop Cinnamon Rolls - FavoriteRecipes
Recipe By :Kathleen Kelly
Serving Size : 12Preparation Time :0:00
Categories: ! Breads!! BlueRibbon
Breads - Yeast
Amount Measure Ingredient -- Preparation Method
4 cups all purpose flour -- approximately
1pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1cup powdered sugar
1/2 tsp vanilla
half half
In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface knead until smooth elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies
flour. Brush two 9 cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12x20 inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1 intervals along one 12 side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12 side
containing butter. You should create a fat log 12 long. Cut rolls
at 1 intervals. Using the following method: Place a piece of
thread under the rolled dough pull up around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla enough half half to make medium-thick glaze. Remove
rolls from pans drizzle with glaze. Serve warm. Makes 12 large rolls.
These rolls are out of this world. They taste just like the rolls
sold in a popular chain of cinnamon roll shops. I have never had a
failure with this recipe.
Description:
Verdel Krug * La Crosse KS 1990
Source:
Favorite Recipes: 35 Years of Kansas Prizewinners from the Wichita Eagle
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
Copyright:
Beacon Publishing * Wichita KS 67201-0820 ISBN 1-880653-20-X
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 204 Calories; 12g Fat (51.1%
calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber;
50mg Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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