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Cinnamon Apple Cake Delicious cinnamon apple cake with crunchy cinnamon-sugar top crust. Originally from Cooking Light. 1-3/4 c sugar, divided 1/2 c stick margarine, softened 1 tsp vanilla extract 6 oz block-style fat-free cream cheese, softened(about 3/4 cup) 2 large eggs 1-1/2 c all-purpose flour 1-1/2 tsp baking powder 1/4 tsp salt 2 tsp ground cinnamon 3 c chopped peeled Rome apple (about 2 large) Preheat oven to 350`. Spray 8" springform pan evenly with nonstick spray. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into prepared pan and sprinkle with remaining cinnamon mixture. Bake at 350` for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. I prefer to use granny smith apples and real butter and bake in a 9" springform pan at 325 degrees for about 1 1/2 hours or until done. Keywords: Dessert, Easy, Cake ( RG1696 )

Kiev Cake Serves 8 as Dessert. In one of the Russian cooking forums this cake was a hit. After seeing countless pictures, I finally got around to making it. Did not bother with decorating, because I was making it to just see how it tastes. It actually reminded me of Russe Praline from The Art of the Cake: Modern French Baking and Decorating that I made some time ago. For meringue: The following ingredients and baking instructions are for ONE cake layer. We will need TWO of these, i.e. all amounts need to be doubled. Due to the volume of the whipped whites, it’s easier to make one layer at a time. 4 egg whites 1 cup super-fine sugar 1/8 teaspoon cream of tartar 1 cup chopped nuts (in the original, hazelnuts or cashews are recommended, but I used almonds and walnuts; both worked fine) 2 tablespoons potato starch (I used cornstarch) For buttercream: 3 egg yolks 1 cup sugar 1 cup milk 300 grams butter (1 stick is 113 grams) 1 tablespoon cocoa powder Make meringue: Preheat oven to 275 F. Beat together egg whites and cream of tartar on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar intil whites form stiff and glossy peaks. Sift starch over whites, then sprinkle nuts on top. Fold nuts gently but thoroughly into meringue. Spread evenly onto baking sheet lined with parchment. Make sure there is room for meringue to spread when baking. I drew a 10-inch circle on the parchment, but I think this cake works better in a rectangular shape. Bake 1.5-2 hours, until firm and pale golden. Cool on rack; peel off parchment. Make buttercream: Stirring constantly, bring milk, sugar and yolks to boil; cook until thickens. Beat cooled mixture into butter; add cocoa. Assemble cake, layering meringue with buttercream; sprinkle with crushed meringue trimmings or nuts. Keywords: Cake, Eastern Euro/Russian, Intermediate ( RG1690 )

Reinvented Chocolate Pudding Cake Serves 4 as Dessert. Remember that great chocolate dessert you had as a child that when baked separated into a chocolatey cake layer with a pudding layer underneath? Tasting my mothers recipe for chocolate pudding cake after so many years, I discovered that with age related taste bud changes it was a bit watery and anemic. So I fiddled a bit by adding the bittersweet chocolate (hers only had cocoa), changed some of the milk to yogurt to get a bit more fullness in the cake part, cut the sugar way back, added expresso powder and mocca compound to round out the flavour and voila reinvented chocolate pudding cake! Mocha compound is a flavouring used by pastry chefs and chocolatiers. At home you can replace it with some expresso powder. Cake 2 oz bittersweet chocolate, melted 1 oz softened butter 1/2 c toasted pecans 2 T natural cocoa powder (not dutch processed) 1 c all purpose flour 2 tsp baking powder 1/2 tsp kosher salt 1/2 c sugar 1/2 c plain yogurt 1/2 c milk 1 T mocha compound(or 1 tsp expresso powder) 1 tsp vanilla extract Topping 4 T cocoa 1 c brown sugar 1 T instant expresso 1 T mocha compound (optional) 2 c boiling water Mix together the cake ingredients in a bowl and place in 8 or 9 inch cake pan (I prefer pyrex). Sprinkle over the topping mixture, then pour over boiling water. Do not mix. Bake at 325 F for about 30 minutes. Keywords: Dessert, American, Chocolate, Easy, Pudding ( RG1659 )

Rhode Island Clam Cakes Serves 6 as Side. Rhode Island clam cakes aren't cakes. They aren't like crab cakes, either. They're savory fritters, sort of like hushpuppies with chopped clams, intended to be served as the primary side for clam chowder in the Biggest Little State in the Union, Rhode Island. They're also seriously addictive no matter where you live. This recipe uses quahogs (KOH-hogs), the titanic east coast clam that is steamed, chopped, and served in chowder, stuffies, and clam cakes. You can substitute cherrystones, if you'd like, but the sweetness of littlenecks is wasted here. And don't use steamers, please. Really. Trust me. Once you've got your batter down, you can fiddle with it a bit (bacon, scallions, corn kernels). But don't get all nouvelle. These are meant to be salty, greasy, hearty explosions of slightly briny, slightly corny crunch, with nuggets of chewy clam in each bite. This recipe is adapted from two excellent cookbooks: Jane and Michael Stern's 1986 Real American Food and Jasper White's Cooking from New England (1989). 5 lb quahogs or cherrystones in the shell 2 tsp baking powder 2 c AP flour 1 c johnnycake or corn meal 3 eggs, beaten 1 c milk 4 T butter, lard, or bacon fat, melted salt pepper corn or peanut oil for deep frying 1. Steam the clams in a scant cup of water just until they open. Chop the clam meat roughly, salt and pepper it liberally, and set it aside. Strain the clam juice (the steaming water) through a wet paper towel or cheesecloth and set it aside, too. 2. Combine the dry ingredients well; combine the eggs, milk, 1/2 c of the clam juice (save the rest just in case), and melted fat well. Pour the wet into the dry and combine until smooth, then fold in the chopped clams. 3. Put the batter into the fridge for an hour or so; you want to soften up that corn meal. Meanwhile, heat a couple of inches of the oil to 375F in a deep fat fryer, cast iron skillet, or dutch oven. When you take out the batter, it should be thicker than pancake batter but not so thick that it won't fall easily from your spoon. If it's too thick, just add a bit of the clam juice. 4. Drop, ever so carefully, the batter into the oil, one heaping tablespoon at a time. Don't crowd them; you want that oil to surround the cakes comfortably. Fry for 2-3 minutes until the clam cakes are golden brown. Serve immediately while hot with chowder. Keywords: Side, Appetizer, Seafood, Intermediate, American, Deep Fryer ( RG1656 )

Mom's Orange Cake 4 eggs 3/4 + 3/4 cups sugar (1 1/2 at all) 1/2 cup oil 3/4 cup orange juice (=2 large oranges) 2 cups flour 1 3/4 tsp baking powder the peel of 1 orange The baking pan you need: A teflon tube pan=baba pan(oil it and powder it with flour) How to do: Preheat oven to 180C (350F) 1. Separate the eggs. 2. whip the egg yolks with 3/4 cup of the sugar, add 1/2 cup of oil & the orange peel. 3. Add in the orange juice alternately with the flour (mixed before with the baking powder) 4. whip the egg whites in a mixer bowl, add the rest of the sugar,and mix for few minutes. 5. Fold this carefully into the cake mixture. 6. Pour the mixture into the prepared pan,and bake for 50 minutes ,or until a wooden pick inserted in center comes out clean. 7. Cool completely on wire rack,dust with powdered sugar. Keywords: Cake, Easy, Jewish ( RG1630 )

Flourless Molten Lava Chocolate Cake by PercyN Serves 2 as Dessert. There are many versions of this recipe floating around and I found this one to be easy and time tested. 1/3 lb semi sweet or bitter sweet chocolate 2 tsp Butter 3 Egg Yolks 1/4 c Light or Heavy Cream Melt 1/3 lb semi-sweet chocolate (place chips in a microwave for 1 min) Make a ganache by adding some heavy cream and heating to incorporate until chocolate is shinny. Whip 3 egg yolks with 2 tbsp sugar until sugar dissolves. Add eggs to warm (but not too hot) chocolate ganache and incorporate. Butter the edges of 2 ramekins (you can optionally dust the edges with flour but shake out any excess that does not stick to the buttered edges) and fill with the mixture. Bake in 350F oven for 11-14 minutes (9 min in my convection oven). Edges should start to form, but center should still be soft. Remove from ramekin carefully by running a paring knife along the edge and serve (you can use a touch of flour to dust the ramekins if you want to cheat). Keywords: Dessert, Chocolate ( RG1624 )

Black Bottom Cupcakes Serves 12 as Dessert. These are great for picnics and for kids: no messy icing. They freeze well. Filling: 3 or 4 ounces cream cheese 1 egg 1 egg yolk (reserve white for cake) 1/4 c sugar Dash of salt 1/2 c chocolate chips or chopped chocolate Cake: 1-1/2 c sifted flour 1/4 c cocoa 1 c sugar 3/4 tsp baking soda 1/2 tsp salt 3/4 c water 1/3 c salad oil 1 egg white 1 T mild vinegar 1 tsp vanilla extract Topping: 3/4 c chopped toasted almonds 1 T sugar Preheat oven to 350 degrees. Place 12 paper cupcake liners in a muffin tin. You can combine the filling ingredients with a food processor if you double this recipe; otherwise I think a hand mixer is best. Place all ingredients except chocolate chips in a small bowl and combine until smooth. Stir in chocolate chips and reserve. In a large bowl, combine flour, cocoa, sugar, baking soda and salt with a whisk. Dump out onto waxed paper (we’re saving a bowl). In same bowl, combine water, oil, egg white, vinegar and vanilla with same whisk. Pour dry ingredients all at once over wet ingredients and fold in with a rubber scraper until no flour remains visible. Divide chocolate batter between the cups. Place a spoon of cream cheese filling on top. Now sprinkle with the almonds, then the sugar. Bake at 350 degrees for 25 to 30 minutes, testing with a skewer or toothpick. Cool a few minutes before removing to rack to finish cooling. Keywords: Dessert, Chocolate, Cake, Easy ( RG1622 )

Million Dollar Pound Cake Serves 12 as Dessert. 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c all-purpose Flour 3/4 c Milk 1 tsp Almond Extract 1 tsp Vanilla Extract Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Keywords: Dessert, Easy, Cake ( RG1599 )

Cold Oven Pound Cake After trying a variety of recipes my sister and I found this one to be our favorite. It has a really buttery flavor and a lighter crumb than usual pound cakes. I am unsure where it originally comes from. My sister has had it in her files for a while. It makes two cakes. Perfect to keep one and gift the other. 1 c unsalted butter, softened 3 c granulated sugar 5 large eggs, room temperature 3 c all-purpose flour, sift three times before measuring 1 tsp salt 1 tsp baking powder 2 tsp vanilla 1 c whipping cream Butter and flour two 9 by 5 inch loaf pans. Whisk salt and baking powder into presifted flour. Set aside. Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of the flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With a rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full. **Start in a cold oven.** Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early.) * My favorite combination of eggs is 5 eggs with an extra yolk or two. Supposedly the seven egg version in Elvis' favorite pound cake. Keywords: Dessert, Easy, Cake, American ( RG1598 )

Crisped pudding johnnycakes Serves 4 as Main Dish. I was looking for a recipe for pancakes with cornmeal, but could only find recipes with a trivial quantity of cornmeal. I started with a few basic proportions from online recipes, then pumped up the cornmeal while decreasing the flour. The use of higher-gluten flour and extra eggs compensates for the decreased flour, but the final texture is still like a corn pudding on the inside. The yogurt-and-milk combination is a substitute for buttermilk, because I usually have the former in my fridge, and rarely the latter. Just use 1.5 cups buttermilk instead of the milk and yogurt if you like. Fry these in butter for a thin, crisp exterior, or on a nonstick pan with no grease for a soft cake. These will brown much more slowly than all-flour pancakes, so keep in mind that they'll be done well before they turn deep brown. 1-1/2 c cornmeal 1 c milk 1-1/2 c water 1/2 c plain yogurt 2 large eggs, beaten 2 T oil 1 c bread flour 1/3 c sugar 1 tsp salt 1 tsp baking powder 3/4 tsp baking soda Combine the cornmeal, milk and water in a saucepan and bring to a boil while whisking constantly. When the mixture thickens, shut off the heat and whisk in the yogurt. Let the mixture cool a bit before whisking in the eggs and oil. Mix the remaining ingredients. Add the cornmeal mixture and stir just to combine. Fry over medium heat until browned on both sides. Insides will have a pudding-like texture even when cooked well. Serve drizzled with condensed milk. Keywords: Breakfast, Dessert, Pudding, Easy ( RG1597 )

Cream Cheese Pound Cake Serves 16. This is a moist, rich, tender poundcake. Melts in your mouth. 1-1/2 c butter 8 oz cream cheese 3 c white sugar 1 T vanilla extract 1 tsp almond extract 6 eggs 3 c all purpose flour Grease one 10 inch tube pan. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. Place cake in cold oven. Bake at 325 degrees F (165 degrees C) until a toothpick inserted in the center comes out clean. Make take from 1 hr 15 mins to 1 hr 45 mins. Usually 1 1/2 hrs is about right. Keywords: Dessert, Cake ( RG1596 )

Peanut Butter Cup Cheesecake Serves 12 as Dessert. Smooth, rich and creamy. Tastes like a peanut butter cup. Peanut Butter Cup cheesecake 1-1/2 lb cream cheese 1 c sugar 3 eggs 1 c peanut butter 1 tsp vanilla 3/4 c heavy cream Crushed roasted peanuts (reserve for garnish) Ganache 6 oz semisweet chocolate 3/4 c heavy cream 1/2 tsp vanilla Chocolate cookie crust 3/4 c flour 1/4 c cocoa 1/4 c sugar 1/4 tsp salt 1/4 c butter 1 egg yolk For Crust: Pulse dry ingredients together in food processor. Add butter in cubes, pulsing until coarse crumbs form. Add egg yolk, pulsing just until combined. Spread crumbs in greased 9" pan. Pat down and bake in 350 degree oven until edges begin to brown and smell fragrant. Cool. Reduce oven temp. For the cheesecake: Preheat oven to 300. Cream softened cream cheese and peanut butter in bowl of electric mixer until smooth and creamy. Add sugar and continue mixing. Scrape sides and bottom of bowl. Add heavy cream and vanilla and continue mixing, at low speed, until smooth and lump free. Scrape sides again. Add eggs one at a time, mixing till just incorporated. If using springform pan, wrap in double layer of heavy duty foil. Place pan inside larger pan and fill outer pan about 1" deep with hot water. Bake in a 300 degree oven in a waterbath for about 1 1/2 hours or until barely jiggles in center. Remove from waterbath and cool until room temp and then refrigerate at least 4 hours or overnight (or freeze for one or two hours). Then, unmold and place on a 9" cardboard. Cover with lukewarm ganache. Chill again briefly. Once ganache is almost set (about 10 minutes), Cover the sides with chopped roasted peanuts. Serve well chilled. For Ganache: Chop chocolate (or use 1 cup semi-sweet chocolate chips) and place in heatproof bowl. Bring heavy cream to simmer and pour over chocolate. Let stand about 5 minutes. Stir until mixture is smooth and shiny. Add vanilla and stir to incorporate. Let cool until warm, but still very pourable. Keywords: Cake, Dessert ( RG1591 )

Crumb topping for Coffeecakes Serves 12 as Dessert. This recipe makes a large amount of streusal topping and can be used for two cakes depending on how much cake topping is desired. 3 sticks of butter 2-1/4 c white sugar 3 c all purpose flour 1-1/2 tsp cinnamon Mix well in a food processor or in a large bowl with a pastry cutter. Put into the refrigerator overnight, covered, or in the freezer for 1 1/2 hours. This is better when frozen first! Crumble by hand over the baked coffeecake. Keywords: Easy, Topping/Frosting, Kosher, Dessert, Cake ( RG1589 )

Fresh Ginger and Buttermilk cake Serves 8 as Dessert. **As with all gingerbreads, this cake tastes better when it's been allowed to mature overnight (or at least 12 hours.)** This delicious ginger cake is based on a recipe by Chef Karen Barnaby from Vancouver. I found the recipe in her cookbook, The Passionate Cook. My version includes a few extra spices, and a little less molasses than the original recipe. I also increased the amounts of both the crystallized ginger and the fresh ginger. The cake would be fabulous layered with a chocolate cinnamon mousse and covered in a light, chocolate whipped cream! I haven't made this cake into a torte yet, but I will very soon. The intense flavours of the cake would probably be best with lighter fillings, like a milk chocolate mousse, rather than heavier fillings, like a dark Valrhona ganache*. *This is probably the only time in my life that I will say this...haha! 3/4 c unsalted butter 1/2 c brown sugar, packed 2 eggs 14 T fancy (or mild) molasses 2 T light corn syrup 4 T finely grated fresh ginger 4 T chopped crystallized ginger 1 c AP flour 1 c whole wheat pastry flour 2 tsp baking soda 1/4 tsp sea salt 1 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground black pepper 1/4 tsp ground nutmeg 1/4 tsp ground five spice powder 1 c buttermilk or yogurt (Karen bakes her cake in a greased and floured 10" springform pan, but I prefer to use two 9" greased non-stick pans. The choice is up to you!) Preheat the oven to 350 degrees. Beat the eggs into the mixture one at a time, and then add the molasses, and both the fresh and crystallized ginger. In a separate bowl, blend the flours, baking soda, salt, and dried ginger and spices, and add to the butter/sugar alternating with the buttermilk. Bake on the center rack for about 50 minutes if using the 10" springform pan. The two 9" cakes will be ready in about 30 minutes. Keywords: Dessert, Easy, Cake ( RG1582 )

Potato Pancakes with Smoked Salmon and Fried Eggs Serves 4 as Main Dish. Hands-on time: 25 minutes Total preparation time: 35 minutes I love smoked salmon with eggs. I love smoked salmon with potatoes and smoked salmon with horseradish. So I thought I would put it all together and garnish it with the perfect smoked salmon accompaniments, red onion and capers. I'm from New York -- I know about smoked salmon. Serve with Grated Carrot Salad (page 293) or Sauteed Beets with Balsamic Vinegar (page 305). 1—2 small baking potatoes (about 12 ounces) 1/4 c plus 2 tablespoons vegetable oil Kosher salt and freshly milled black pepper 8 large eggs 4 oz thinly sliced smoked salmon 1 recipe Horseradish Sauce (page 316), optional Thinly sliced red onion and drained, bottled capers, optional 1. Peel the potato and grate it, preferably using the grating disc of a food processor (or the coarse side of a box grater). Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat until hot. Sprinkle the potatoes into the pan to form 4 pancakes, about 4 inches in diameter and 1/3 inch thick. Press them down with a spatula and cook them for 5 to 6 minutes or until the underside is golden brown. Season the top side with salt and pepper, turn the pancakes over, and cook them for 5 to 6 minutes more or until golden. Season the second side with salt and pepper. 2. When the potato pancakes are almost done, fry the eggs. In a large skillet heat the remaining oil over medium-low heat until hot. Gently break the eggs into the skillet, keeping the yolks intact, and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. 3. To serve, arrange 1 pancake on each of 4 plates; top with one-fourth of the salmon and 2 fried eggs. Spoon some of the Horseradish Sauce on top, if using, and garnish with red onion and capers. Excerpted from Sara's Secrets for Weeknight Meals, published by Broadway Books and reprinted with permission. Copyright © 2005 by Sara Moulton. Pages referenced in this recipe are from the book. Click here for a discussion of potato pancakes and a picture of this dish. Keywords: Main Dish, Lunch, Intermediate, Dinner, Potatoes, Fish, Brunch ( RG1574 )

White Cake This recipe is based on the recipe for white cake in the Scott Peacock & Edna Lewis book "The Gift of Southern Cooking." I've played with the amount of sugar used in this cake and had the cake still come out fine. 1 cup (2 sticks) unsalted butter 2 cups sugar 3 1/2 cups cake flour 1 tbsp baking powder 1/4 tsp salt 1 tsp vanilla 1 cup milk 8 egg whites cream butter & sugar till fluffy, sift together bkg pwdr and salt and flour, combine milk and vanilla, alternate ingreds while mixing, whip egg whites till peaks form, carefully blend into batter, bake at 325 for 20-25 minutes (in three 9 inch pans that are buttered & floured). Frost however you like. The White Cake Thread that inspired it all... Keywords: Cake, Dessert ( RG1570 )

Tickle Me Cake My grandson Zach, age two, is a bit young to understand the concept of menu planning. However, he isn't shy about offering, ne demanding, input into selecting food for his immediate gratification. Lately he's taken up grabbing me by the hand, leading me into the kitchen, and saying, "Cook Poppa." Last night, having preparation for dinner well in hand, I asked what he thought I should cook. "Cake!" Zach replied. (He's only recently learned to distinguish various baked sweets from each other. They all used to fall into his catchall category of "cookie".) I didn't have a lot of extra time before dinner, so I decided to throw together a simple pan cake previously known as Mock Chocolate Cake: For Cake: 3 c AP Flour 2 c Sugar 1/2 c Carob Powder (Cocoa would work as well, but more on that later) 2 tsp Baking Soda 2 c Strong Black Coffee (room temp) 2/3 c Vegetable Oil 2 T Vinegar 2 tsp Vanilla For Frosting: 1 Stick Butter 1 c Brown Sugar 1/4 c Milk 1 tsp Vanilla 2 c Powdered Sugar Preheat Oven to 350 degrees In a 9x13 Baking Pan combine all dry ingredients. Add all wet ingredients and mix well with flat wisk or fork. Bake for 30-35 minutes, until toothpick comes out clean. You can eat it unadorned or sprinkle it with powdered sugar. I like to use this Caramel Frosting: Melt Butter in heavy medium-sized Pan over Med Heat. Stir in Brown Sugar and bring to a boil for 2 minutes. Add Milk, return to boil 1 for 1 minute. Allow mixture to cool to room temp and add Vanilla and Powdered Sugar. Stir until smooth and apply thick coat atop cooled Cake In honor of Elmo, the Muppet character we'd been playing with on the computer, Zach and I renamed the cake "Tickle Me Cake". Besides being distinctive, this name provides me with the opportunity to ask, whenever the subject of the cake comes up, (which is quite often), "What kind of cake is it?", to which Zach has to reply, "Tickle me!". Then he gets tickled and laughs uproariously. It works every time. The reason Tickle Me Cake uses Carob rather than Cocoa is because a significant portion of everything Zach eats ends up on the floor and is subsequently consumed by our three dogs. Chocolate isn't healthy for dogs, but they can eat carob. (In fact, the reason I used carob in this recipe the first time was because I had some left over from making Dog Brownies.) Zach always eats the frosting off his cake first and then asks for more. When told he must finish what he has on his plate first he either stuffs the entire piece into his mouth at once, or sneaks some to his fore-mentioned four-footed cohorts. Ah, a handful of Tickle Me Cake, a Sippi Cup of chocolate milk, and a Shrek dvd. That's Bein' Small and Livin' Large! Keywords: Dessert, Easy ( RG1557 )

Meemaw's Red Velvet Cake This is not the ordinary Red Velvet Cake. It uses no food coloring. It contains cherry puree and grenadine syrup. The cherry/cocoa/vanilla/grenadine combination is very flavorful. MEEMAW’S RED VELVET CAKE It is very important to follow the directions exactly. Note there is no baking powder in this cake. The action of the acids and alkaline ingredients mixed in the proper order and the extended beating to incorporate air into the batter is what leavens this cake. You must start with all ingredients at room temperature so set the eggs out and measure out the buttermilk at least an hour before you plan to start mixing. 2-2/3 cups all purpose flour (you can also use 1/2 all purpose and 1/2 cake flour for a more tender cake and a finer texture) 1/2 cup Crisco (This is important for the texture, butter doesn’t work as well.) 2 large eggs - room temp. 1 level teaspoon salt 1 teaspoon pure vanilla extract 3 rounded Tablespoons cocoa (regular, not Dutch process) 1 cup buttermilk - room temp (or 3/4 cup sour creamed thinned with a little milk to make 1 cup). 1 teaspoon baking soda 1 1/2 cups granulated sugar 1 cup pitted canned cherries(sweetened), drained and pureed 1/4 cup grenadine syrup 2 teaspoons vinegar First grease and flour 2 9-inch cake pans - or line with bakers parchment. You can also use a large rectangular pan. In a large mixing bowl cream the shortening, sugar and vanilla, beat until very fluffy. Add eggs, one at a time, beating each until completely incorporated into the batter, set aside. In a separate bowl, mix together the cocoa, cherry puree, grenadine syrup and vinegar and set aside. In a medium bowl mix together the buttermilk, flour, baking soda and salt and set aside. Turn oven on, set at 350 degrees F. Add the cocoa/cherry mix to shortening/sugar/vanilla, blend well. Add the buttermilk/ flour/baking soda/ salt mixture to the batter and blend until batter is completely smooth and looks silky. Continue beating on medium speed for 3 minutes. This is important! Pour batter into the cake pans. With a rubber (or silicone) spatula, start at the center and turning the pans, spread the batter out toward the edges so the level is slightly lower in the center. Bake for 50 minutes, test with a cake tester, if it still appears moist, bake an additional 5-10 minutes. ( RG1542 )

Coffee chiffon cake Serves 10 as Dessert. This is a very simple, light cake. The original recipe came from an old Five Roses cookbook, but I've made a few changes. This is the first cake I started baking when I was 10 years old or so, so it has a special place in my heart. It is also a favourite of my mom's. I've probably made it about a thousand times over the years! 1 c brewed coffee, cooled 6 eggs, separated 1 c AP flour 1 c granulated sugar 1 T vanilla extract 1 tsp salt 1/2 tsp cream of tartar 1/2 c vegetable oil 1 T baking powder **Preheat oven to 325 degrees. 1. Combine flour, baking powder, salt, sugar. 2. Make a well in the center, add in egg yolks, vegetable oil, and brewed coffee. 3. In a separate bowl, add cream of tartar to egg whites. Beat until medium-firm peaks. 4. Beat the flour/egg/oil/coffee mixture until combined. Gently fold in thirds into the whites. 5. Pour batter into an ungreased angel food cake pan and bake for about 45 minutes at 325 degrees. Turn up the temperature to 350 degrees and continue to bake for about 10 minutes more. 6. Invert the cake until cool (but I always just wait for like 10-15 minutes and it pops out no problem, while it's still nice and warm!). Run a knife along the edge of the pan to release. Keywords: Dessert, Easy, Cake ( RG1540 )

Karen's Chocolate Chunk Coffee Cake Serves 16. My daughter found this recipe on a box or bag of something. Choc full of chocolate and nuts, this coffee cake is difficult to cut because it's so lumpy. We usually serve it for brunch with creamed eggs, link sausages and juice. Leftovers are good warmed in the microwave, and may double as dessert. I have started using Bakewell Cream instead of baking powder for better taste. In that case, I use 2 t. Bakewell Cream plus 1 1/2 t. soda. Topping: 12 oz chopped semi-sweet or bittersweet chocolate, or packaged chips or chunks 1/2 c broken or chopped toasted walnuts or pecans 2/3 c sugar Cake: 2-1/2 c AP flour 2-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 c softened unsalted butter 1-1/4 c sugar 3 eggs 1-1/2 c sour cream 2 tsp vanilla Have all ingredients at room temperature. Combine topping ingredients in small bowl and reserve. Spoon and sweep flour (4 oz. to the cup) and combine flour, baking powder, baking soda and salt with a wire whisk. Set aside. Cream butter and sugar in bowl of electric mixer until fluffy. Beat in eggs, sour cream and vanilla until well mixed. Add flour mixture beating at low speed until smooth. Butter or spray a Bundt pan or tube pan. Add 1/3 of the batter in an even layer and sprinkle with about 1/3 of topping mixture. Repeat with another 1/3 of the batter and topping. Repeat with final 1/3 of batter and topping. Bake about an hour at 350 degrees, or until a toothpick or wooden skewer comes out clean. Cool about 20 minutes before removing from pan. If your pan is copper, lower the heat to 325 degrees. Keywords: Chocolate, Bread, Easy, Breakfast, Brunch ( RG1532 )

Yellow "Angel Food" Cake Serves 14. This is my version of the cake used for Blum's Coffee-Crunch Cake. If your mixer has two bowls, you’re all set. If not, you can use my method of scraping the beaten whites onto waxed paper to save washing a bowl. Serve this cake with whipped cream and hot blueberry sauce, raspberries, or strawberries. I have been known to eat it plain for breakfast. 1 c egg whitesDash lemon juice3/4 c sugar1 c plus 4 T. sifted cake flour or 1 cup plus 2 T. sifted AP flour3/4 c sugar6 egg yolks1/4 c cold water1 T lemon juice1 tsp vanilla extract1/2 tsp saltHave all ingredients at room temperature before starting. Place the egg whites and dash of lemon in the mixer bowl. Lemon juice will serve the same stabilizing function as cream of tartar, which I find unreliable. Beat the egg whites until they form soft peaks. Add 3/4 cup sugar, 1 T. at a time, beating until peaks are stiff but not dry, and mixture is no longer grainy when a bit is rubbed between thumb and forefinger. Scrape egg whites gently onto a sheet of waxed paper or parchment. Do not wash bowl. Combine cake flour and second 3/4 cup sugar with a whisk and dump into the bowl. Make a well. Add the egg yolks, cold water, 1 T. lemon juice, vanilla and salt to the well. Beat at low to medium speed until mixture reaches the ribbon stage. Fold in egg whites a third at a time. Carefully pour batter into tube pan. Cut through the batter with a table knife to remove bubbles (this cake is especially prone to developing large air holes, so be thorough) and level top with spatula. Bake at 350 degrees for about 45-50 minutes, or until a skewer comes out clean. If the top has tiny, moist bubbles on top it is not yet done. Cool thoroughly upside-down (place over glass bottle if your pan does not have “legs”) before removing from pan. Remove from pan, wrap and freeze if desired. Keywords: Dessert, Intermediate, Cake ( RG1530 )

Blum’s Coffee-Crunch Cake Serves 14 as Dessert. This is a spectacular dessert and rather fussy to make. The final assembly must be done on the day of serving, although the cake and the crunch candy may be made way ahead. Serve it when you have at least 10 persons at dinner so they may enjoy it while the candy is still crunchy. Pure luxury! 1 yellow angel food cake (see separate recipe) 1 recipe coffee crunch candy (see separate recipe) 4 c whipping cream 2 tsp vanilla 2 tsp instant coffee or espresso powder Make ahead: May make candy days or even weeks ahead (according to Jack Lirio), but it must be kept in an airtight container. May make cake ahead and freeze until the day of serving Assemble cake mid-afternoon on the day of serving for dinner, as the crunch will weep and dissolve if you do it earlier. Assembly: 1. Slice the cake into 3 equal layers, using a serrated knife. 2. Crack and crush the crunch. You’ll need some larger pieces about the size of a quarter to decorate the top and sides of the finished cake; the rest should be a coarse texture, ranging from powder to pieces no larger than 1/4 inch. Store big pieces until serving time. 3. Whip the cream with the vanilla and coffee powder until stiff. 4. Place the bottom third of the cake on your platter, and cover with a generous layer of whipped cream. Sprinkle with the coarse crunch powder.. 5. Repeat step 4 with the middle layer of cake. 6. Add the top layer of cake and spread the remaining whipped cream over the top and sides of cake. Sprinkle a bit of the coarse crunch all over: it will melt and flavor the cream, but save most of it for serving time.. Refrigerate until serving time. 7. At serving time, sprinkle with remaining coarse crunch and decorate with the large pieces. Note: You will use less than one-quarter of the crunch and whipped cream for each layer; leaving slightly more than half of each for the top and sides. Keywords: Dessert, Cake, Intermediate ( RG1528 )

Lemon Cheesecake with Lemon Confit Serves 10 as Dessert. This is a recipe that I adapted/combined from several different recipes. I use an Israeli white cheese, which is similiar in texture to a Greek-style yogurt. You can use cream cheese, if you prefer. For the lemon confit: 2 large juicy lemons (unwaxed if possible) 110 g (1/2c) granulated sugar For shortbread crust 60 g (1/2 stick) unsalted butter (room temperature) 1/4 c granulated sugar 1/2 c flour 2 c finely ground petit beurre or shortbread (i.e. Pepperidge Farm Chessmen) cookies For cheesecake 3 (500g/16oz) containers of Israeli 9% white cheese or Greek-style yogurt 250 g (8oz) container mascarpone cheese 3/4 c sugar 3 eggs 4 T lemon zest 1/2 c fresh squeezed lemon juice For topping 500 g (16oz) sour cream 1/4 c sugar 1 tsp vanilla extract For the lemon confit: Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible. Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in a saucepan and cover with cold water, bring to a simmer for 3 minutes, then drain through a sieve and discard the water, Pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a low heat until all the sugar dissolves, then add the lemon slices. Cook for 45 minutes, until the skin is tender. Remove the slices with a slotted spoon. Reduce the liquid to 5 fl oz (150ml). Squeeze the juice from the remaining half lemon, add to the syrup and pour over the lemon slices. Cover and let sit overnight at room temperature. Make crust: Cream the butter and sugar together for 3-4 minutes. Add flour and ground shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 11-inch springform pan. Bake the crust at 180° for 15-20 minutes, or until golden brown. Allow the crust to cool completely. Make cheesecake: Beat the white cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Add the lemon zest and juice. Pour mixture into the cooled crust. Wrap aluminium foil around the outside of the springform. Place the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 180° oven for approximately one hour or until the cake is set and the top is golden brown. Make topping while cheesecake is baking: Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and vanilla extract. Spread over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, and then place the cake in the refrigerator for 6 hours or overnight. Before serving, decorate top with lemon confit or plate and place lemon confit on top of sliced cheesecake. Keywords: Dessert, Intermediate, Cheese, Cake ( RG1514 )

Praline Cheesecake Serves 10 as Dessert. This recipe is from my cookbook, “Nobody Cooks Like Ruth: Menus from Cherotree,” and is my son Chris’s favorite cheesecake. The funny thing is, I don’t remember ever using the topping although Chris swears I gave it to him with the recipe. The topping makes it much richer so you’ll have at least 12 servings. Crust: 1 c graham cracker crumbs (about 12 squares) 3 T sugar 2 T unsalted butter Filling: 3 8 oz. pkg. cream cheese, softened 1-1/2 c packed light brown sugar 2 T flour 3 extra large eggs or 4 large 1-1/2 tsp vanilla extract 1/2 c chopped toasted pecans Topping: 3/4 c light brown sugar 1/4 c unsalted butter 1/4 c heavy cream 1 c toasted broken pecans For crust: combine crumbs, sugar and butter and press onto bottom of a 9 inch springform pan. Bake 10 minutes at 350 degrees. For filling: Combine softened cream cheese, brown sugar and flour until fluffy. Add eggs one at a time, beating until each is incorporated but do not over mix. Blend in vanilla and nuts. Pour over crust and bake 45 minutes at 350 degrees. Turn off oven, remove cheesecake and loosen cake from rim with a sharp knife. Return to turned off oven and let cool with oven door ajar until cheesecake is totally cooled. Combine brown sugar and butter in a medium saucepan and cook until bubbly. Stir in cream and pecans and let come to a boil. Pour over cheesecake. You may add topping before or after cheesecake is cooled. Keywords: Dessert ( RG1513 )

Caramel Hazelnut Cheesecake Serves 8 as Dessert. Crust 1 1/2 cups hazelnuts, toasted 1/4 cup sugar 1/4 cup (1/2 stick) butter, melted Filling 2 8-oz packages cream cheese, softened 2/3 cups sugar 2 eggs 1/8 teaspoons salt grated zest of one small orange grated zest of one small lemon juice of 1/2 small lemon 1 tablespoon vanilla Caramel 1/2 can Dulce de leche (found in the ethnic section of supermarket or in Latin grocery stores; the can looks like condensed milk) whipping cream (appx. 1/3 cup) Hazelnuts for decoration For crust: Blend hazelnuts and sugar in food processor until finely ground. Add melted butter, blend. Press crust mixture onto bottom of 8-inch diameter springform pan. For filling: Preheat oven to 350F. Beat cream cheese and sugar until fluffy. Add eggs; mix until blended. Blend in remaining ingredients. Pour onto crust. Bake 40 minutes (until the center is almost set). Do not overbake: edges will be slightly puffed, but the center will still look moist. The cheesecake will continue firming up when cooling. Cool cheesecake in pan completely (better to refrigerate for several hours). For caramel sauce: melt dulce de leche and about 1/4 cup cream in small pan. The sauce should be pourable consistency. It it’s too thick, add more cream. Spoon sauce evenly on top of cheesecake. Cover and refrigerate until topping sets (at least 2 hours, preferably overnight). Release pan sides from cheesecake; arrange additional hazelnuts on top decoratively. Keywords: Dessert, Cake ( RG1508 )