1 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1/2 c. butter
Mix together till crumbly and press into bottom of 13 X 9 1/2 pan. Bake at 350 degrees for 15 minutes.
2 c. pumpkin
1 c. canned milk
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Mix together and pour over crust and bake for 20 minutes at 350 degrees.
1/2 c. chopped nuts
1/2 c. brown sugar
2 T. butter
Mix together and sprinkle on filling. Bake 15 to 20 minutes more at 350 degrees.
This was a recipe of Grandma Lee's.
Below is a silly poem. It was in a schoolbook of Jeff's. Enjoy.
The Biggest Pumpkin That Ever Lived
by Crystal Bowman
I went down to the pumpkin patch to see what I could find,
and there I saw some pumpkins, growing on their vines.
But then I saw a pumpkin that was different from the rest.
So big and round and shiny, I knew it was the best.
I paid a dollar-fifty and took my pumpkin home.
But then in just a little while, it seemed like it had grown.
I took it off the table and then it grew some more!
Before the day was over it was bigger than the door!
But I can tell you something neat as weeks and months went by--
We always had a great supply of homemade pumpkin pie!
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Friday, May 01, 2009
Wednesday, November 09, 2005
Mom's birthday...and Hummingbird Cake
Hummingbird Cake
3 C. flour
2 C. sugar (preferably white)
1/2 t. salt
2 teaspoons baking soda
1 t. ground cinnamon
3 eggs, beaten
1 1/2 C. vegetable oil
1 1/2 t. vanilla extract
1 can (8 oz.) crushed pineapple, well drained
1 C. chopped pecans
2 C. chopped firm ripe banana
Cream Cheese Frosting:
16 oz. cream cheese, softened
1 C. butter, room temperature
2 lb. confectioners' sugar
2 t. vanilla extract
1/2 to 1 C. chopped pecans
Preheat oven to 350. Sift flour, sugar, salt, baking soda and cinnamon into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 C. pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes, or until wooden toothpick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
We make this cake every year for Mom's birthday. It is delicious, and especially moist. It's really moist if you forget to read the lable on the pineapple, and add twice as much as it calls for. Needless to say, no one could figure out my secret ingredient.
This is a little late, as our internet had been down. Happy birthday to the world's greatest Mom!
I love you and thank God continually for you. Thank you for helping me continue to grow into a godly, virtuous woman. Especially, for helping me to keep my eyes on Christ, and for learning to trust Him for everything. Your example is the greatest blessing you can give me. You are such a dear Mother, I love you so much.
Thank you for helping me to continue falling in love with Jesus. That is truly the greatest truth you could teach me.
3 C. flour
2 C. sugar (preferably white)
1/2 t. salt
2 teaspoons baking soda
1 t. ground cinnamon
3 eggs, beaten
1 1/2 C. vegetable oil
1 1/2 t. vanilla extract
1 can (8 oz.) crushed pineapple, well drained
1 C. chopped pecans
2 C. chopped firm ripe banana
Cream Cheese Frosting:
16 oz. cream cheese, softened
1 C. butter, room temperature
2 lb. confectioners' sugar
2 t. vanilla extract
1/2 to 1 C. chopped pecans
Preheat oven to 350. Sift flour, sugar, salt, baking soda and cinnamon into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 C. pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes, or until wooden toothpick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
We make this cake every year for Mom's birthday. It is delicious, and especially moist. It's really moist if you forget to read the lable on the pineapple, and add twice as much as it calls for. Needless to say, no one could figure out my secret ingredient.
This is a little late, as our internet had been down. Happy birthday to the world's greatest Mom!
I love you and thank God continually for you. Thank you for helping me continue to grow into a godly, virtuous woman. Especially, for helping me to keep my eyes on Christ, and for learning to trust Him for everything. Your example is the greatest blessing you can give me. You are such a dear Mother, I love you so much.
Thank you for helping me to continue falling in love with Jesus. That is truly the greatest truth you could teach me.
Monday, May 23, 2005
Coconut-Raspberry Layer Cake
My friend Brenda loves this cake....except for the raspberry part. So, I only put the raspberry preserves on one half of the cake. The recipe is a bit complex, but it's a fun one to make when you have time to relax and enjoy the process. You can also bake the layers ahead of time and freeze until you're ready to frost the cake. Just make sure to seal the layers in tons of plastic so they won't take on the flavor of your freezer and be sure to protect the layers so they don't get smashed. This recipe comes from a cookbook called "Perfect Cakes," by Nick Malgieri.
For the Batter:
2 1/4 cups cake four (spoon flour into dry-measure cup and level off)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1 1/4 cups milk
1/2 cup egg whites (from about 3-4 large eggs)
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper.
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle attachment at medium speed until light, about 3 minutes. Beat in the lemon zest and extract.
4. In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half the egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape down the bowl and beaters. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture; scrape well after each addition.
5. Divide the batter between 2 9-inch cake pans, greased, and lined with parchment, and smooth the tops. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool the layers in pans for 5 minutes, then invert onto racks to cool. Peel off the parchment paper.
Lemon Buttercream:
1/2 cup egg whites (from about 4 large eggs)
1 cup sugar
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1/4 cup strained fresh lemon juice
1 teaspoon vanilla extract
1. To make the buttercream, whisk together the egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until the egg whites are hot and the sugar is dissolved.
2. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume.
3. Switch to the paddle attachment and beat in the butter until smooth. Beat in the lemon juice and vanilla.
For the Finish:
1/2 cup seedless raspberry preserves
One 7-oz bag sweetened shredded coconut
Fresh raspberries and mint leaves for garnish if desired
1. To assemble the cake, slice each layer horizontally in half.
2. Place one layer on a cardboard round or platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and reapeat. Repeat with the third layer.
3. Place the last layer on top and spread the top and sides of the cake with the remaining buttercream. Press the coconut all over the outside of the cake.
4. Add some sprigs of mint leaves and some fresh raspberries to the top and around the sides of the cake if desired.
Serve at cool room temperature.
For the Batter:
2 1/4 cups cake four (spoon flour into dry-measure cup and level off)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1 1/4 cups milk
1/2 cup egg whites (from about 3-4 large eggs)
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper.
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle attachment at medium speed until light, about 3 minutes. Beat in the lemon zest and extract.
4. In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half the egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape down the bowl and beaters. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture; scrape well after each addition.
5. Divide the batter between 2 9-inch cake pans, greased, and lined with parchment, and smooth the tops. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool the layers in pans for 5 minutes, then invert onto racks to cool. Peel off the parchment paper.
Lemon Buttercream:
1/2 cup egg whites (from about 4 large eggs)
1 cup sugar
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1/4 cup strained fresh lemon juice
1 teaspoon vanilla extract
1. To make the buttercream, whisk together the egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until the egg whites are hot and the sugar is dissolved.
2. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume.
3. Switch to the paddle attachment and beat in the butter until smooth. Beat in the lemon juice and vanilla.
For the Finish:
1/2 cup seedless raspberry preserves
One 7-oz bag sweetened shredded coconut
Fresh raspberries and mint leaves for garnish if desired
1. To assemble the cake, slice each layer horizontally in half.
2. Place one layer on a cardboard round or platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and reapeat. Repeat with the third layer.
3. Place the last layer on top and spread the top and sides of the cake with the remaining buttercream. Press the coconut all over the outside of the cake.
4. Add some sprigs of mint leaves and some fresh raspberries to the top and around the sides of the cake if desired.
Serve at cool room temperature.
Tuesday, May 17, 2005
Jeanette's Nutmeg Feather Cake
This recipe is always a hit. I got it out of an old Better Homes and Gardens Cookbook. It's unique in that the feature of the cake is nutmeg.
1/4 c butter
1/4 c shortening
1 1/2 c sugar
1/2 t vanilla
3 eggs
2 c flour
1 t baking soda
1 t baking powder
2 t nutmeg
1/4 t salt
1 c. buttermilk or sour milk
Ok - I don't have any instructions written down. What I usually do is cream
the butter/shortening/and sugar. Then I add the vanilla and eggs and whip
until it's fluffy. Then I alternate between the dry ingredients and the
buttermilk/sour milk.
Oh, and don't overbeat - when I do this it tends to fall in the middle.
Bake in a greased pan at 350 for 30 minutes.
I usually frost with a buttercream frosting and dust with nutmeg. I’d post the recipe for the frosting but I usually just make it up. You should be able to find a good recipe in a cookbook or online. Or, in a pinch you can use a pre-made frosting too. Enjoy!
1/4 c butter
1/4 c shortening
1 1/2 c sugar
1/2 t vanilla
3 eggs
2 c flour
1 t baking soda
1 t baking powder
2 t nutmeg
1/4 t salt
1 c. buttermilk or sour milk
Ok - I don't have any instructions written down. What I usually do is cream
the butter/shortening/and sugar. Then I add the vanilla and eggs and whip
until it's fluffy. Then I alternate between the dry ingredients and the
buttermilk/sour milk.
Oh, and don't overbeat - when I do this it tends to fall in the middle.
Bake in a greased pan at 350 for 30 minutes.
I usually frost with a buttercream frosting and dust with nutmeg. I’d post the recipe for the frosting but I usually just make it up. You should be able to find a good recipe in a cookbook or online. Or, in a pinch you can use a pre-made frosting too. Enjoy!
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