June 28, 2007

Almond Coconut Cake Recipe

12 (.6-ounce snack size) almond coconut candy bars (such as Almond Joy®), cold
2 cups sifted all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten, at room temperature
1 cup buttermilk, at room temperature
1/2 cup grated coconut
Move rack to the lower third of the oven and preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.

Chop candy bars into rough 1/2-inch chunks.

Pour into a bowl and place in the freezer until needed.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, brown sugar, and white sugar on high speed until light and fluffy, about 5 minutes. Reduce to medium speed. Add vanilla, then eggs in a steady stream, beating until combined. Alternating between the flour mixture and the buttermilk, mix in one third at a time until incorporated, scraping down sides as needed. Batter will be thick. Fold in 2/3 of the candy bar chunks.

Pour into prepared pan and spread evenly. Sprinkle remaining 1/3 candy bar chunks and grated coconut on top. Bake for about 45 minutes or until toothpick inserted in center comes out clean.

Cool to room temperature. Lift cake out of the pan using the foil. Cut and serve.

Yield: 24 to 36 servings, depending on cut size

June 25, 2007

Apple Cake

1 cup oil
2 cups sugar
3 eggs, beaten
3 cups flour
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts (preferably black walnuts)
3 cups chopped baking apples

Beat oil, sugar and eggs together. Mix (preferably sift) the dry ingredients together. Pour and mix into the beaten liquid mix. Lightly mix in nuts and apples. Preheat oven to 325 degrees F. Pour mixture into greased and floured pan, and bake for one hour.

June 9, 2007

Blue Cheese-Pistachio Grapes

Seedless red or green grapes are wrapped in a mixture of cream cheese, blue cheese, and a little wine (if you wish), then rolled in finely chopped nuts and chilled slightly.

• 1 3-oz. pkg. cream cheese, softened
• 2 oz. blue cheese, crumbled
• 2 tsp. port wine (optional)
• 1/3 cup finely chopped pistachio nuts, pecans, or almonds
• 1 large bunch seedless red or green grapes (40 to 60 grapes)


In a small bowl combine cream cheese, blue cheese and port wine, if using. Wrap a little of the cheese mixture around each grape. Roll grapes in chopped nuts. Cover and chill grapes for 30 to 60 minutes, or until serving time.

These are so quick and yummy.

Number of servings: 10 to 15 servings (about 4 grapes per serving)

June 7, 2007

Classic Angel Flake Coconut Cake

Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.

• 1 pkg. yellow cake mix
• 7 oz pkg flaked coconut, divided
• 1 C cold milk
• 1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
• 1/4 C powdered sugar
• 1-8 oz tub whipped topping, thawed

Prepare cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes. Place one of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Pleasant Cake!

June 5, 2007

Country Apple Crumb Cake

• 1 tbsp plus 1/2 cup butter, softened 3 cups golden delicious apples (about 2.5), peeled, cored, quartered and sliced crosswise
• 1-3/4 cup flour
• 1 tsp baking powder
• 3/4 tsp salt
• 6 oz cream cheese, room temp
• 1-1/2 cup sugar
• 4 large eggs, room temp
• 1 tsp vanilla extract
• grated zest of 1 lemon

• 3/4 c. flour
• 3/4 c. sugar
• 1/4 tsp cinnaomn
• 1/8 tsp salt
• 6 tbsp cold unsalted butter, cut into 1/4 inch pieces

1. Heat oven to 350. Lightly butter 9in sq. pan and dust with flour, knocking out excess. 2. Melt 1 tbsp butter in medium-size skillet. Add apple slices and saute over med-high heat for 2 minutes, stirring often, until tender-firm. Move slices to plate and set them aside to cool. 3. Sift lour, baking powder, and salt into medium bowl; set aside. With electric mixer, cream remaining butter and cream cheese in a large bowl. Gradually add in sugar, 1/2 cup at a time. Add in eggs 1 at a time, beating well after each addition. Add flour, a third at a time, blending well after each addition. Add te vanilla extract and lemon zest. Pour the batter into the prepared pan and smooth it with a spoon. 4. To make the topping, combine the flour, sugar, cinnamon, and salt in a large bowl. Add the butter and rub it into the dry ingredients until you have uniform butter crumbs. Sprinkle half of the crumbs over the batter, then layer with the apple slices. Top with the remaining crumbs. 5. Bake the cake on the center rack for 50-60 minutes. When done, the cake will pull away from the sides and the top will be golden brown. Transfer the cake to a rack and cool completely in the pan. Slice and serve.

June 3, 2007

Acorn Squash Cake with Streusel Topping

And so! Here I am going to write a very favorite products, which all ages love and guidance ... I think for everyone, there is something very sweet and very favorite. :)

1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
Streusel Topping (see recipe below)

Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.

Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool Cake in pan on a wire rack.

Yield: 9 servings

Streusel Topping

1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Combine all ingredients in a bowl.

Yield: 1-1/2 cups of topping.