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  • Roxy posted recipes from The Lady & Sons

    Roxy>
    Posted April 09, 2005 03:00 PM
    The Lady & Sons Too!
    A Whole New Batch of Recipes from Savannah

    Double-Dutch Chocolate Fudge Upside-Down Cake

    Serves 8-10

    1 cup all-purpose flour
    1 cup granulated sugar
    2 tablespoons, plus 1/2 cup cocoa powder
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup milk
    2 tablespoons vegetable oil or melted butter
    1 1/2 teaspoons vanilla extract
    1/2 cup chopped walnuts (optional)
    1 cup packed brown sugar
    1 1/2 cups boiling water
    1 cup heavy cream

    Preheat the oven to 350 degrees.

    In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts,if using. Pour the batter into a greased 9x13-inch pan.

    In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

    Milky Way Cake

    Serves 16-20

    CAKE

    Confectioners sugar, for dusting pans
    Eight 1 3/4-ounce Milky Way bars
    1 1/2 cups (3 sticks) butter
    2 cups graulated sugar
    4 eggs, well beaten
    2 1/2 cups all-purpose flour
    1/4 teaspoon baking soda
    1 1/4 cups buttermilk
    1 cup chopped pecans
    1 teaspoon vanilla extract

    ICING

    2 1/2 cups granulated sugar
    1 cup evaporated milk
    1 cup marshmallow cream
    1/2 cup (1 stick) butter
    6-ounces chocolate chips
    1 cup chopped pecans

    Preheat the oven to 325 degrees. Grease three 9-inch cake pans and dust them with confectioners sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from the heat and let cool. Cream the remaining 2 sticks of buttter with the granulated sugar. Add the beaten eggs and the cooled chocolate. mixture. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the butter, blending well. Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30 to 40 minutes, or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans, and place on cooling racks. While the cake cools, prepare the icing; Combine the sugar and milk in a heavy saucepan. Cook to the soft ball stage ( 234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter, and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides, and the top of the Milky Way Cake.

    Sour Cream Caramel Cake

    Serves 15-20

    CAKE

    1 cup (2 sticks) butter
    3 cups granulated sugar
    6 eggs
    2 1/3 cups all-purpose flour
    1 teaspoon salt
    1/4 teaspoon baking soda
    1 cup sour cream
    1 tablespoon vanilla extract

    EASY CARAMEL ICING

    2 cups packed dark brown sugar
    1 cup (2 sticks) butter
    1/2 cup evaporated milk
    1/2 teaspon vanilla extract
    4 cups confectioners sugar

    Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans or one 13x9-inch pan. For the cake, cream the butter and granulated sugar until fluffy. Add the eggs, one at a time, beating after each addition. Sift the flour, salt, and baking soda together. Alternately add the flour mixture and the sour cream to the batter, stirring well. Stir in the vanilla. Pour the batter into the prepared pans and bake for 25 to 35 minutes or until firm to the touch if using round pans, 45 minutes if using the rectangular pan. Let the cakes cool in the pans for a few minutes, then turn them out onto cake racks to cool completely.

    While the cakes cool, make the icing: In a large heavy saucepan, combine the brown sugar, butter, and milk. Cook over low heat until the buter melts. Increase the heat to medium and cook, stirring constantly, for 2 minutes longer. Remove the pan from the heat and stir in the vanilla. Gradually mix in the confectioners sugar. Let the icing cool slightly, then frost the cooled cake.

    Texas Sheet Cake

    Serves 20-24

    CAKE

    1 cup (2 sticks) butter
    1 cup water
    4 tablespoons cocoa powder
    2 cups all-purpose flour
    2 cups granulated sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 eggs
    1/2 cup sour cream

    ICING

    1/2 cup (1 stick) butter
    6 tablespoons milk
    4 tablespoons cocoa powder
    1 pound confectioners sugar, sifted
    1 teaspoon vanilla extract
    1 cup chopped pecans (optinal)

    Preheat the oven to 350 degrees. Fo the cake, combine the butter, water, and cocao in a saucpan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, granulated sugar, baking soda, and salt. Add the butter mixture all at once, and stir to blend. Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into an 18x12x1-inch pan and bake for 20 minutes.

    Just before the cake is done, make the icing. Combine the butter, milk, and cocoa in a large, heavy saucpan and bring to a boil. Add the confectioners sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nuts if desired.

    Cheesecake with Praline Sauce

    Serves 12

    CRUST

    1 1/2 cups graham cracker crumbs
    4 tablespoons granulated sugar
    1/4 cup (1/2 stick) melted butter

    TOPPING

    1 1/2 cups sour cream
    4 tablespoons granulated sugar
    1 teaspoon vanilla extract

    FILLING

    Three 8-ounce packages cream cheese, at room temperature
    1 cup granulated sugar
    5 eggs
    1 tablespoon vanilla extract

    PRALINE SAUCE

    2 tablespoons light brown sugar
    2 tablespoons cornstarch
    1 cup dark corn syrup
    1/2 cup chopped pecans
    1 teaspoon vanilla extract

    Preheat the oven to 350 degrees.

    For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.

    Make the filling; In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, one at a time, then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes.

    Meanwhile, make the topping. In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 5 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

    At serving time, use a table knife to lossen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. To make the praline sauce, in a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly.

    Serve the cheesecake, passing the sauce in a bowl with a small ladle. Store any leftovers in the refrigerator.

    Caramel-Nut Pound Cake

    Serves 16-20

    1 cup (2 sticks) butter
    1/2 cup vegetable shortening
    1 pound light brown sugar
    1 cup granulated sugar
    5 large eggs
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup millk
    1 cup chopped pecans
    1 tablespoon vanilla extract

    Preheat the oven to 325 degrees. In a mixing bowl, cream the butter and shortening. Beat in the brown sugar a little at a time. Add the granulated sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the milk to the batter, blending well. Stir in the nuts and vanilla.

    Bake in a greased and floured tube pan for 1 1/2 hours. Cool for 10 to 15 minutes and invert onto serving platter.

    Hummbingbird Cake

    Serves 18-20

    CAKE

    3 cups all-purpose flour
    2 cups granulated sugar
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon salt
    3 eggs, beaten
    3/4 cup vegetable oil
    1 3/4 cups mashed bananas
    One 8-ounce can crushed pineapple, with juice
    1 cup chopped pecans
    1 1/2 teaspoons vanilla extract

    FROSTING

    One 8-ounce packages cream cheese, at room temperature
    1/2 cup (1 stick) butter, at room temperature
    1 pound confectioners sugar, sifted
    1 teaspoon vanilla extract
    1/2 cup chopped pecans

    Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans. For the cake, in a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil, and stir just until the dry ingredients are moistened. Do not beat. Stir in the banana among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, then turn them out onto a rack to cool completely.

    While the cake cools, make the frosting. In a bowl, blend together the cream cheese and butter. Gradually add the confectioners sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake.
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