Thursday, October 28, 2010

Lemon Butter Frosting

1/2 t lemon peel
1 stick butter, softened

4.5 cups powdered sugar
.25 cups lemon juice

1.5 t vanilla

Mix well.  yum.

can sub orange juice/peel for the lemon for orange butter frosting instead.

this is delightful on spice cake or pumpkin molasses cake. . ..

*double recipe and it will be enough to frost a batch of pumpkin molasses mini cupcakes* (esp if you use the 1M wilton frosting tip.  very fluffy cupcake toppings!)

Pumpkin Molasses Cake

350*F 9x12 pan (30-35 min) or 6 dozen mini cupcakes(12-15 minutes)

1T apple cider vinegar
.75 cups milk

2.5 cups flour
1.5 cups brown sugar, packed
1 t baking powder
.75 t baking soda
.5 t cinnamon
.5 t ginger
.25 t cloves
1 t orange peel
.5 cup pumpkin puree
1 stick butter, softened
.25 cup molasses
2 eggs

pour together the vinegar and milk in a small glass measuring cup and set aside.

blend all ingredients in order given, then pour the sour milk in.

bake in preheated oven 30-35 min til done.

Thursday, October 14, 2010

Caramel Apple Crumb-Topped Cheesecake

Caramel Apple Crumb-Topped Cheesecake (aka BettyAnn's birthday cake)
9x12 glass pan  350*F

7 oz gingersnaps, g/f, (food processor til crumbs)
4 T butter, unsalted
1 large baking apple (I used granny smith), sliced, peeled, cored
8 caramels, quartered (I snipped with scissors)

In a medium bowl, combine crumbs and butter.  Press into bottom of pan.  Arrange apple slices on top of crust.  Sprinkle caramel blobs on top of apples.

4 (8 oz) cream cheese
8 oz sour cream, strained
4 eggs
1 t cinnamon
½ t nutmeg
¼ t cloves
2/3 cup packed brown sugar
½ cup white granulated sugar
1t vanilla extract
1t lemon juice
1 large baking apple, peeled, cored, diced (tossed with:  ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)
10 caramel candies, snipped into quarters

Mix together, one item at a time.  Fold diced apples and caramel into batter.  Pour over crust.

1 cup gluten free flour blend (amended with xantham gum)
1 stick butter, unsalted
½ cup packed brown sugar
¼ c granulated sugar
½ t cinnamon
¼ t cloves
1 baking apple sliced thin

Using pastry blender, combine all but apple slices.  Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.

Bake cheesecake in preheated oven 1 hour.  Cool on rack in oven for 1-2 hours, then refrigerate cake.

½ cup powdered sugar
2 T butter, unsalted, melted
2 T hot water

Whisk in small bowl.  Drizzle on top of well-chilled cake.

Monday, October 11, 2010

Apple Pie Filling

15 apples, peeled, sliced (I used jonathon apples this time)
2 T lemon juice
Water - ice cold

2-4 cups sugar, white granulated
1/4 cup cornstarch
2 t cinnamon
1/2 t nutmeg
1/4-1/2 t cloves
1/4 t salt
5 cups water


Toss apples with lemon juice and ice cold water in a large bowl.

Combine sugar, cornstarch, spices, salt, and water to a large pan on stove.  Boil 2 minutes, stirring constantly.

Add apples and return to boil.  Reduce heat, cover and simmer 5-10 minutes until apples are tender.  Cool for 1/2 hour.

Freeze extra filling for pies during holiday season or whenever you have a hankering for some fresh apple pie.

Sunday, October 3, 2010

Cream Cheese Frosting

1-2 (8oz) packages cream cheese, softened
2 sticks butter, softened
1 t vanilla extract
2 lb package powdered sugar

mix together in order listed.

store finished product in fridge. 

This is the frosting I put on most everything I make.

Saturday, October 2, 2010

Italian Cheesecake

325*F oven; 10inch springform

16 oz ricotta cheese
2 (8 oz) packages cream cheese
1/2 stick butter, softened
4 eggs, slightly beaten
2 cups sour cream
2 T lemon juice
1 t vanilla extract
1.5 cups sugar
1/8 - 1/4 cup cornstarch

have  all ingredients at room temperature.

beat ricotta in a food processor til smooth.

add all ingredients, one at a time to mixer.

pour into greased, parchment lined springform pan over a pan of hot water.  (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer.  using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick.  this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).

bake 90 minutes.  (watch for browning; adjust time as needed).  turn off oven, let cake rest in oven for 2 hours.

fridge overnight.  serve well chilled.  can be frozen for later serving.  :)

this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.