Cakes, Muffins and Quick Breads

[benshelpmeet]

Recipe is in the NYTimes and is by Nigella Lawson, I think. Next time, I would decrease the white sugar and increase the ground ginger. I didn't sprinkle tops with brown sugar, either. I used one large Bartlett pear, the kind that yellows up as it ripens on the counter and did not peel it because the skin is so thin. These are moist, delicious and different!

Pear and Ginger Muffins

1 3/4 cups flour 2 teaspoons baking powder 3/4 cup sugar 1/2 cup plus 2 Tablespoons packed light brown sugar 1 teaspoon ground ginger *I added 1/4 teaspoon salt to the dry mixture.

2/3 cup sour cream 1/2 cup vegetable oil 1 Tablespoon honey 2 large eggs 1 1/2 cups peeled, cored and finely diced pears

Heat oven to 400 degrees. Line a 12 cup muffin pan with muffin papers.

In a large mixing bowl, combine the flour, baking powder, white sugar, 1/2 cup brown sugar and the ground ginger.

In a separate bowl, whisk together the sour cream, oil, honey and eggs.

Pour into the dry ingredients and fold together just until mixed.

Add pears and fold again to mix.

Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon brown sugar. Bake til risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still warm. Yield: 12 muffins.



Apple Oatmeal Coffee Cake


2 cups flour
1 1/2 t baking soda
1 t salt
1/2 t allspice
1/2 t cinnamon
2 cups sugar (1 brown, 1 white if desired)
2 cups quick oats
1 cup cooking oil
2 beaten eggs
2 t vanilla
2 cups chopped apples
1/2 cup chopped nuts
Mix dry ingredients together in a bowl. Add remaining ingredients. Mix will be quite thick. Pour into a greased cake pan. Bake 350 degrees for 35 minutes.

Topping
1 cup brown sugar
1 stick melted butter
1/4 cup milk
Boil all ingredients together for 2 1/2 minutes. Pour over cake. Some of the topping will be absorbed...

**This recipe was from the Amish Paper "The Budget"




Libby's® Pumpkin Cranberry Bread


3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.



Golden Caramel Cake

This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!

Prep: 15 min - Bake: 33 min - Cool: 1 hr 10 min

1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1/2 cup butter or margarine, melted and cooled
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon baking powder
3 eggs
Caramel Icing (below)


1. Heat oven to 350°F. Grease and flour 2 round pans, 9x1 1/2 inches.

2. Beat all ingredients except Caramel Icing in medium bowl with electric mixer on low speed 1 minute, sgarbageing bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Fill layers and frost cake with Caramel Icing.

Makes 16 servings

Caramel Icing

1/2 cup butter or margarine
1 cup powdered sugar
1/2 cup reserved cake batter
1/2 cup evaporated milk
1 teaspoon vanilla


Heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly.

Special Touch: Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with melted chocolate chips.

High Altitude (3500-6500 ft):
Heat oven to 375°F. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 1 1/2 cups milk, 2 tablespoons butter, 1 teaspoon vanilla and 3 eggs; omit sugar and baking powder. Bake 25 to 30 minutes.

[benshelpmeet]

Pumpkin Cranberry Bread

3 cups all-purpose flour

5 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 (15 ounce) can Pumpkin

4 eggs

1 cup vegetable oil

1/2 cup orange juice

1 cup fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.


Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened.

Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


Enjoy!

[benshelpmeet]

Amish Friendship Bread


STARTER RECIPE:This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Makes 4 cups of starter.

1 pkg active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (110 degrees)
1 cup all-purpose flour
1 cup white sugar
1 cup milk

1. In a small bowl, dissolve yeast in water.

Let stand 10 minutes. In a 2 quart glass, plastic or ceramic container, combine flour and sugar.

Mix thoroughly or flour will lump when milk is added.

Slowly stir in milk and yeast mixture.

Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

Leave loosely covered at room temperature.

2. On days 2-4: stir starter with a wooden spoon. Day 5 stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6-9: stir only.

3. Day 10: stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Remove 1 cup to make your first bread, give 2 cups to friends( I put them in a gallon ziplock bag) along with this recipe, and your favorite

Amish Bread Recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again ( beginning with step 2)

Note: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step

2. You can also freeze this starter in 1 cup measures for later use.

Frozen starter will take at least 3 hours at room temperature to thaw before using.


Bread Recipe

Day 1 This is the day you receive the batter ( or complete the starter recipe). Do nothing. Don't refrigerate.

Day 2 Squeeze the bag. If air accumulates in bag, open bag and then reseal to deflate.

Day 3 Squeeze the bag.

Day 4 Squeeze the bag.

Day 5 Squeeze the bag.

Day 6 Mix one cup of all purpose flour, one cup sugar and one cup milk in a small bowl, then pour into bag and squeeze until mixed.

Day 7 Squeeze the bag.

Day 8 Squeeze the bag.

Day 9 Squeeze the bag.

Day 10 This is the day you make the bread. Squeeze contents of bag into large bowl.

In a large bowl, combine the batter, one cup flour, one cup sugar and one cup milk.

Mix well.

Pour four one-cup starters in ziplock bags.

Keep one starter for yourself, and give the other 3 to your friends along with instructions.


To the remaining batter in the bowl add:

1 cup oil
1/2 cup milk
3 large eggs
1 t. vanilla
In a separate bowl combine:
2 cups flour
1 cup sugar
1 1/2 t. baking powder
2 t. cinnamon
1/2 t. salt
1 large box INSTANT vanilla pudding
1/2 t. baking soda


Add a little of the dry ingredients at a time to the batter until all is incorporated.

Pour into two large well greased and sugared loaf pans.

You can sprinkle some extra cinnamon and sugar on top.

Then bake at 350 degrees for one hour.

Option: Add 1 cup chopped pecans and or 1.2 cup raisins if desired.


*some variations to the bread when it's ready to bake..we like to add dried fruit, cranberries, raisins, mango, pineapple..

another variation..our 1/2 or so in your pan, and add a layer of brown sugar mixed with some melted butter, to make a ribbon..my aunt add's pistachios too ..they are yummy.

Thank you again for posting this..I need to use some bananas up I see here..so to the freezer they go until my starter is ready to bake

[benshelpmeet]

Applesauce Cake


1 1/2 cups of brown sugar
1 quart of applesauce
1/2 pound of melted butter or margarine
1 cup each of raisins, chopped figs, chopped dates, and chopped pecans
1 teaspoon of cinnamon
3/4 teaspoon each of cloves and allspice
1/2 teaspoon of nutmeg
3 cups of plain flour
3 teaspoons of baking soda
1/2 teaspoon of salt

Mix together the flour, baking soda, and the salt. In a separate bowl mix the nuts, fruits, sugar, and the spices together. Stir in the melted margarine and add the flour mixture. Mix well. Bake in a greased and floured tube pan at 350 degrees for about 1 hour and 15 minutes. This cake freezes well.

[benshelpmeet]

Pumpkin Muffins

1 can pumpkin
3 1/2 cups all purpose flour
1 cup sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 1/2 cups milk
1/2 cup oil

Mix all of the above spoon into greased muffin cups will make 24. Bake in oven at 350 for 25 minutes...



SPICE CAKE or PLUM CAKE

2 cups self rising flour 3 eggs
2 cups sugar 1 cup oil
1 lg. jar or 2 med. of Plum baby food 1 tsp. ground cloves
1 tsp. cinnamon 1 cup chopped nuts

Mix by hand
Pour into a sprayed with pam bundt pan
Bake 350 degrees for 45 minutes

Powdered sugar with lemon juice
for glaze on top of cake

[benshelpmeet]

SOUR CREAM FROSTING:

2 1/2 c. powdered sugar
1/3 c. sour cream
1/4 c. shortening

Cream together. Add:

3/4 tsp. vanilla
1/8 tsp. salt

Mix at low speed until mixture is mixed. Increase to high speed and beat for 1 minute until smooth and fluffy.

[freebygodsgift]

I have never tried shortening in my frosting. And I don't believe I have ever done one with sour creams, but this sounds tasty.

[benshelpmeet]

Dear Frances,

My girls were wondering if there was a recipe for sour cream frosting so I looked it up on Goggle!

We do not use shortening, because it is not good for you, we substitute lard because it is all natural and digests naturally. We do not use it often though because too much fat is unhealthy too.

We make biscuits sometimes and other things that require shortening/ lard.

I haven't tried this frosting but it sounded good.

Love, ~ Darlene ~

[benshelpmeet]

Does any one have a good ''Apple Cake '' recipe?

[BillysWife]

This is my Grandma's Boiled Cake Recipe...My Mom has used it for years, and it is really good! As far as directions, it's not very detailed, but you should be able to figure them out! Most of my Grandma's recipes don't have very good directions...sometimes not even bake times or oven temperature! ;D


* Exported from MasterCook *

Boiled Apple Cake

Recipe By : Grandma Beeman
Serving Size : 12
Categories : Cakes And Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raisins
1 cup water
1 cup apples -- chopped fine
1/2 cup shortening
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup sugar
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups flour

Combine raisins, apples, shortening, cinnamon, cloves, sugar, and nutmeg. Cook 3 minutes. Add baking soda, baking powder and flour. Bake at 350 about 45 minutes.

- - - - - - - - - - - - - - - - - -

[carolejw]

Spiced Apple Cake

Sift together:
1 cup brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 t. baking powder
1 t. baking soda

Add: 1/2 shortening to make crumbs

Then add:
1 egg
1/2 cup milk
1 t. vanilla
Mix well. Add 4 or 5 diced apples. Pour into well greased pan.

Topping:
3 TBS melted butter
1 cup brown sugar
1/2 cup flour
1 t. cinnamon
1 cup chopped nuts
Spread over the top and bake at 350 for 45 minutes.


Hope you enjoy this!
Carole

[mom2fourblessings]

mmmm mmm mmmm

These recipes sound sooooo yummy........the apple cake especially..

[benshelpmeet]

Dear sister Naomi and Carole,

Thank you, thank you, thank you, for the yummy recipes! Carole, I was hoping you would have a recipe for Apple Cake, you've always had good recipes over the years to share. I thought to myself...''Carole probably has a good one'' Naomi, Your grandmothers Apple Cake sounds yummy. I love good old tried and prov en recipes.

We are very excited about trying ''both'' of these recipes. Our preacher gave us 5lb of Apples last Saturday at visitation (we have a few left...) and Bro. Ben bought a 10lb bag last night. We eat alot of fresh fruit around here. Apple Cake has been on my mind lately. Thank you again sisters!

We went ahead in the mean time and made a Chocolate Sheet Cake we had a recipe for. It's an old recipe card we've had a long time. Not sure who it ever came from ...but, boy was it good. Here I'll share it with yall! Enjoy!


Chocolate Sheet Cake

2 cups sugar
2 cups flour

Mix and set aside


2 sticks butter
4 Tb Cocoa
1 cup Water

Mix in a pan bring to a boil. Pour over Flour/Sugar Mixture mix well with mixer, add 1/2 cup Buttermilk ***( you can substitute 1/2 cup regular milk and 1 tsp Vinegar)***

2 Eggs
1 tsp Soda
1 tsp Vanilla


Mix thoroughly... Bake in a cookie sheet, Bake 20 min. *** ( I used a 9x13 it turned out really good baked 30 - 35 min until done)***


NOTE: Do not make Fudge Frosting until Cake is done and cooling, this can go on a warm cake (it does not have to cool completely.)


Fudge Frosting

1 stick butter
4 Tb Cocoa
6 Tb Milk

Bring to a boil and remove from heat.

Add:

1 Lb Powdered Sugar
1 tsp Vanilla
1 cup Chopped Nuts

Ice cake while Hot or Warm. This is Delicious! Enjoy! This is a keeper...

[BillysWife]

Oh, that chocolate cake sounds yummy!!! When I was 8, we were at somebody's house, and she made chocolate sheet cake. It is my favorite! Mom never had a recipe for it, so I haven't had it in years, but now that I have it, I'll have to try it out!