Flag Sheet Cake

This is an Ina Garten recipe that I made for the 4th of July.  Paul did a great job of decorating our flag.  It's served right in the sheet pan.  

Ingredients:

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups of sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the Icing:

1 lb. (4 sticks) unsalted butter, at room temperature
1 1/2 lbs. cream cheese, at room temperature
1 pound powdered sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries
3 half-pints raspberries

Directions:
Heat oven to 350 degrees

Butter and flour an 18 x 13 x 1 1/2 inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.  On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.  Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl.  With the mixer on low speed, add the flour mixture to the butter mixture until just combined.  Pour into the prepared pan.  Smooth the top with a spatula.  Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. 
Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake.  Outline the flag on the top of the cake with a toothpick.  Fill the upper left corner with blueberries.   Place 2 rows of raspberries across the top of the cake like a red stripe.  Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries.  Alternate rows of raspberries and icing until the flag is completed.  Pipe stars on top of the blueberries.

Fresh Strawberry Cake

A super simple cake made with one pound of fresh strawberries!

Ingredients:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla
1/2 cup milk (I used 2%)
3/4 lb. fresh strawberries, hulled and halved.  I bought a pound container of large strawberries and had about 6 leftover.

Instructions:

Preheat the oven to 350 degrees.  Spray a 9" deep dish pie pan with cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.  Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.  (The batter will be thick).

Transfer the batter to the prepared pie pan and smooth with a spatula.  Arrange the strawberries on top, cut side down, so that they completely cover the batter.

Sprinkle the remaining 2 tablespoons of sugar over the strawberries.  

Bake for 10 minutes, then reduce the heat to 325 degrees and bake for 50 more minutes (1 hour total) until the cake is lightly golden and a tester comes out clean. Let the cake cool in the pan on a rack.

Serve with sweetened whipped cream or vanilla ice cream.

Best Apple Cake Ever

I made this recently and it was so moist and delicious with the tasty apple chunks throughout.  

Cake:

3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs 
2 teaspoons pure vanilla
3 large apples, peeled and cut into small chunks

Glaze:

3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
1/4 teaspoon pure vanilla

Preheat oven to 325.  Grease and flour a 12 cup Bundt pan and set aside.

In a large bowl, sift together flour, baking soda, cinnamon,  nutmeg and salt.  Sift two additional times and set aside.

In the bowl of a stand mixer, combine oil and both sugars and mix well until well blended.

Add eggs one at a time, mixing thoroughly after each addition.  Add vanilla and mix again.  

Add the sifted dry ingredients to the batter and mix thoroughly.  Bay hand, fold in the apples and mix until evenly coated.

Spoon the batter into the prepared bundt pan.  Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.  

Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.  

While the cake is cooling, prepare the glaze. 

In a saucepan, over medium heat, combine all of the glaze ingredients.  Bring to a boil and allow the mixture to boil for 1 minute.  

Remove the cake from the pan, onto a serving plate.  Spoon the glaze over the warm cake.

Cool for little longer before serving.



*adapted from afamilyfeast.com

No Bake Strawberry Icebox Cake

So easy, so delicious, kids and grands love!

19 ounce box graham crackers
2 pounds fresh strawberries
3 1/2 cups heavy cream
1 banana, sliced thin
1/2 cup powdered sugar
2 teaspoons pure vanilla
1/4 teaspoon salt

Instructions:

Cream powdered sugar, vanilla and salt with the heavy cream in the bowl of a stand mixer.  Beat until the cream mixture holds stiff peaks.

Spread a thin layer of heavy cream mix in a 9 x 13" pan just to coat the bottom.

Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.

Spread a thick layer of heavy cream mix over the grahams and top with a hearty layer of sliced strawberries.

Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.

Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.  Top with a few sliced strawberries or whole strawberries.

Serve chilled.  

Angel Food Cake

Homemade Angel Food Cake is so much better than the box and worth the effort to separate the dozen eggs.  It is especially when served with homemade whipped cream and sliced fresh strawberries that are becoming so abundant as we are nearing spring!

1 cup Cake flour
1 1/2 cups sugar
12 large egg whites, room temperature
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 teaspoons cream of tartar

Preheat the oven to 325 degrees.  Do not grease or flour your angel food cake pan.  (I use the Fat Daddio Angel Food Cake pan, it's the best, no more old school inverting the pan over a bottle.  It stays balanced when inverting on a cookie sheet for proper cooling).



In a large bowl, whisk together the flour and 3/4 cup of the sugar.  Set aside.

In a large mixing bowl, combine the egg whites, salt and vanilla extract.  Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.

Spoon the batter into the pan and bake the cake for 40 - 45 minutes, or until it's golden brown and the top springs back when lightly touched.

Remove the cake from the oven and set it upside down over a cookie sheet. This cooling process sets the structure and keeps the cake from collapsing.

Loosen the edges of the cake with a knife and remove it from the pan. 

Store the cake, covered, on the counter for up to a week.  Freeze, well wrapped for up to 3 months.

Easy Skillet Apple Pie

This was fun to make and looks great in the cast iron skillet.  I usually make my own crust but to keep it "easy" I purchased them.  Made this whole process quick and simple. 

2 lbs. Granny Smith apples
2 lbs. Fuji or Gala apples (may substitute your favorite baking apple)
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1 oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Vanilla or butter pecan ice cream

Preheat oven to 350 degrees.  

Peel apples and cut into thin slices.  (I used my food processor slicer blade for the slices).  Toss apples with cinnamon and 3/4 cup granulated sugar.

Melt butter in 10 inch cast iron skillet over medium heat; add brown sugar and cook stirring constantly until sugar is dissolved.  Remove from heat and place 1 piecrust in skillet over brown sugar mixture.  Spoon apple mixture over piecrust and top with remaining crust.  

Whisk egg white until foamy.  Brush top of piecrust with egg white and sprinkle with 2 tablespoons granulated sugar.  Cut 5 slits in top of piecrust for steam to escape.

Bake at 350 for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly.  If necessary, place aluminum foil around edges during last 10 minutes to prevent excessive browning.  Cool on a wire rack for 30 minutes before serving.

Serve a la mode.

Lemon Buttermilk Pound Cake

Better than Starbucks Lemon Loaf.  I made this cake in a Blossom Bundt pan and rather than make the glaze, I dusted it with powdered sugar to show the beautiful flower design.   Serve with fresh sliced strawberries and whipped cream.  Happy Spring!

Ingredients (Cake)

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups granulated sugar
3 large eggs
1 cup buttermilk
2 tablespoons grated lemon zest (4-5 large lemons for this recipe)
2 tablespoons fresh lemon juice

For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice

For the Glaze (optional)
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon unsalted butter, melted

Instructions
Preheat oven to 325 degrees.  Place oven rack in middle position.  Spray a 10" bundt pan with non-stick cooking spray with flour.

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

In a bowl of an electric mixer cream the sugar and butter on medium speed until light and fluffy, 3-4 minutes.  Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.  Scrape down the sides of the bowl again.

In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one third of the buttermilk mixture.  Repeat until you use all the remaining flour and buttermilk mixture.  Fold with spatula to make sure all ingredients are mixed.  Spoon the batter into the prepared pan and smooth top with a rubber spatula. 

Bake for 1 hour and 5 minutes or until a cake tester comes out clean. 

Cool the cake in the pan for ten minutes on a rack.  Meanwhile make the syrup.
Combine the water and sugar in a saucepan and bring to a boil.  Remove from the heat and stir in the lemon juice.

Invert the warm cake onto a rack.  Place a piece of aluminum foil or parchment paper under the rack to catch the drippings from the syrup.  Gradually brush the hot syrup over all of the cake, letting it soak in.  It will absorb into cake quickly. 

Allow cake to cool completely, about one hour.

Optional Glaze:
When the cake is cool, make the glaze.  Combine the powdered sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth.  Add more powdered sugar or lemon juice as necessary to make a thick but pourable glaze.  Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Best Lemon Zester Ever called Microplane Grater/Zester



Best new gadget ever - Oxo Good Grips Bakers Duster.  Twist the ball open fill with powdered sugar and tap away on everything from this cake to waffles!  

Christine's Cinnabon Cinnamon Roll Cake

Growing up in Nebraska, my four children always had cinnamon rolls served with their chili at school.  All grown up, they still love the combination.  Christine made this for the Maman's 10th Annual Chili Cookoff and was delicious.  We brought some home and had for breakfast today!

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
4 T. butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T. flour
1 t. cinnamon

Glaze:
2 cups powdered sugar
5 T. milk
1 tsp. vanilla

Mix 3 cups flour, sugar, salt, baking powder, milk, eggs and vanilla.  Once combined well, slowly stir in 4 T. melted butter.  Pour batter into a greased 9 x 13 baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, 2 tablespoons flour, cinnamon until well combined.  Drop evenly over the cake batter by the tablespoon and use a knife to marble/swirl through the cake.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out nearly clean from center.  

Place powdered sugar, milk and vanilla in a large bowl.  Whisk until smooth.  Drizzle over warm cake.  Serve warm or at room temperature.

Whoopie Cake

 Mom-This looks awesome. You are known for your whoopies. One big whoopie- WOW!




http://www.midwestliving.com/recipe/whoopie-pie-cake/

Cake Mix Recipes

http://www.sixsistersstuff.com/2013/02/50-easy-cake-mix-recipes.html

Sometimes, we'll even share great stuff from other recipe/cooking blogs out there.  I have made some, but not all, of these great cake mix recipes.  Six Sisters Stuff is one of my fave sites and, well, just good stuff!

Deep-Dish Winter Fruit Pie with Walnut Crumb

Deep-Dish Winter Fruit Pie with Walnut Crumb

Use a 10" springform pan.

I made this recently for Paul's 70th birthday party. I added fresh blueberries.  It was a big hit.

Best.Chocolate. Cake. Ever.

http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

Follow this exactly, and add some powdered sugar over the chocolate drizzle and it will not disappoint.  Rivals Portillos's Chocolate Cake. Maybe better.  Give it a try!