July 25, 2007

Banana Cake with Cinnamon Glaze Recipe

This wonderfully moist banana cake is so easy to whip up, you'll want to make it often. The nuts are optional. If you're not crazy about cinnamon, feel free to omit it from the glaze.
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract
Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 Tbsp milk or cream
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts.
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Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size

July 17, 2007

Avocado Holiday Cake

1 egg, slightly beaten
1/2 cup mashed avocado
1/2 cup buttermilk or sour milk
1 cup chopped pecans
1 cup chopped candied cherries
1 cup chopped candied pineapple, optional
2 cups sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F. Mix egg, avocado, buttermilk, pecans, cherries and pineapple. Sift together remaining ingredients into a large bowl. Pour avocado mixture into flour mixture. Mix only until flour is moistened. Do not overblend. Pour into a well-greased 9 x 13-inch pan or 3 small 4 x 7-inch loaf pans. Fill slightly more than 1/2 full. Bake 1 hour, or 45 minutes if using small pans. Cool on rack.

Yield: 24 servings
Submitted by: Peggy

July 10, 2007

Atkins Coconut Layer Cake Recipe

8 eggs
3/4 cup sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
2/3 cup Atkins Bake Mix (or substitute)
1/2 cup unsalted butter, melted and cooled
6 egg whites
3/4 cup sugar substitute
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2/3 cup unsweetened shredded coconut

Heat oven to 350 degrees F. Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat eggs, sugar substitute and extract until ribbons form, about 5 minutes.

In three additions, sift bake mix over egg mixture; fold in with a rubber spatula to combine. Fold in butter. Pour batter into prepared pans.

Bake 22 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cool completely.

For frosting: In a double boiler or a bowl placed over simmering water, whisk egg whites, sugar substitute and salt until temperature reaches 130 degrees. Transfer whites to mixing bowl and beat on high speed until cool. Reduce speed to medium and beat in butter until well combined.

Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut; frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting. Pat remaining coconut over frosting.

Yield: 12 servings

Nutrition information per serving: 451 calories, 11 grams protein, 44 grams fat, 4 grams carbohydrate, 2 grams fiber, 229 milligrams cholesterol, 165 milligrams sodium

Recipe from: Dr. Atkins' New Diet Cookbook: With Dr. Atkins' New Carbohydrate Gram Counter by Robert Atkins and Fran Gare (M. Evans & Co.)

July 5, 2007

Apple Coffee Cake Recipe

Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.
1/2 cup chopped pecans
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 sticks butter, at room temperature
1-1/2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 can (20.5 ounces) more fruit apple pie filling
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.

Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl.
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Set aside.

Whisk together flour and baking powder in a medium bowl. Set aside.

Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.

Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.

Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.

Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.

Yield: 24 to 36 servings, depending on cut size