Pumpkin cake surrounds cream cheese filling in this luscious cake roll.
Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup ground nuts
Filling:
1 cup powdered sugar
2 three-oz. packages of cream cheese 4 Tbs. margarine
1/2 tsp. vanilla
Method
Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with ground nuts. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, margarine and vanilla. Unroll cake; spread on filling and roll back up. Keep refrigerated.
September 24, 2007
September 19, 2007
Black Bottom Mini-Cups (Cupcakes) Recipe
1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
1/3 cup vegetable oil (we used canola)
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate chips (about 1 cup)
Instructions
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.
In a small bowl, blend cheese, egg and 1/3 cup sugar until smooth. Set aside.
In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt and 1 cup sugar. Stir in water, vegetable oil, vinegar and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.
Cool completely before serving.
Yield: about 60 mini-cupcakes
For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center cake recipe of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
1/3 cup vegetable oil (we used canola)
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate chips (about 1 cup)
Instructions
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.
In a small bowl, blend cheese, egg and 1/3 cup sugar until smooth. Set aside.
In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt and 1 cup sugar. Stir in water, vegetable oil, vinegar and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.
Cool completely before serving.
Yield: about 60 mini-cupcakes
For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center cake recipe of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.
Banana Passover Sponge Cake Recipe
Ingredients
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla
Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
It's my birthday cake! :)
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla
Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
It's my birthday cake! :)
Banana Passover Sponge Cake Recipe
Ingredients
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla
Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla
Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
September 11, 2007
Banana Nut Cheesecake
Ingredients
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Instructions
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F. for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Instructions
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F. for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
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