apple crisp

this is just a really good recipe for

Apple Crisp

(from The Essential Mormon Cookbook)

3 large apples (Golden Delicious or Rome Beauty)

3/4 cup packed brown sugar

1/2 cup flour

1/2 cup butter or margarine

3/4 cup rolled oats

Ice cream or whipped cream, if desired

Peel, core, and thinly slice apples. Arrange in buttered 9-inch-round baking dish. Combine brown sugar and flour. Cut butter into mixture as for pastry. Stir in rolled oats. Spoon topping over apples, pressing down lightly. Bake at 350 degrees F. for 35-40 minutes. Sere warm with ice cream or whipped cream. Makes 4 servings. (Those are some pretty generous servings. I would say 6 servings)

I can’t believe that I haven’t posted this recipe yet. This is one of my favorite things to throw together for a Sunday evening or an FHE treat. It only has a few ingredients that are basically always on hand, and it tastes divine.

They are similar to blondies or a snickerdoodle with a wonderful almond flavor. My family doesn’t like the slivered almonds on top so we leave them off.

It is good warm or cold. We had it last night for an FHE treat warm with cherry chip ice cream on top. My tastebuds were singing.

Warning: this is not a healthy recipe. I did make it with 1/2 of the flour whole wheat in a pretty futile attempt to healthify it, and actually forgot I had until I was putting all the ingredients away last night. I also made it with a stick of “I can’t believe it’s not butter.” Butter is the best for this one. No margarine. I’m serious.

Almond Cake

from my sister in-law Tiffany

2 slightly beaten eggs

1/2 cup melted butter (please use butter)

1 cup sugar

1 cup flour

1 tsp almond extract

Mix all ingredients together and pour in a pie plate. Sprinkle with sliced or slivered almonds. Bake at 350 for 30 minutes or until golden brown. Check with toothpick.

fruit cocktail cake

I loved this cake as a child. It's the first from-scratch cake I can remember making. Its a pudding-y cake with chunks of fruit in it. I have been looking for a reason to make it for a long time, and the other day my reason came. I was down to my last cans of fruit cocktail in my pantry.

Here's my big disappointment. No one else in my family would eat it.

Oh well, I still like it, but probably won't make it because I don't enjoy eating an entire cake by myself.

Okay, so I do enjoy eating an entire cake by myself, but I regret it soon afterwards.

I'm stressing the point that this is a super-moist-spongy cake. Cali thought it was too mushy.

This is really more of a grown-up cake and I think this would be great to serve at a brunch. Its wonderful warm with some whipped cream.

Here's the thing: I was posting this recipe and got to this point and couldn't find the actual recipe I used. (It was on a little scrap of a label.) I got this recipe from recipezaar because it looks approximately the same and had good reviews. If you try it and it doesn't turn out, let me know.

Fruit Cocktail Cake

1 (16 ounce) can Fruit Cocktail

1 1/2 cups flour

1 cup sugar (I reduced it to 2/3 cup)

1 beaten egg

1/2 tsp. baking soda

1/2 tsp. salt

2 tblsp. canola oil

Grease a two quart casserole dish.

Mix all ingredients (included the juice or syrup from the fruit cocktail) in a medium bowl.

Pour into casserole dish.

Bake at 350 for 30-40 minutes

carrot cupcakes (healthified)

Let me begin by saying I will not every proclaim a dessert to be healthy, just that some desserts can be made in a way that you can save yourself a few hundred calories.

And life without dessert is meaningless.

I made these cupcakes out of the "Eating Well: Desserts" cookbook. It said they were perfect for a children's party so I trusted that children wouldn't mind eating them.

I have one word: YUM. They were so moist and and chewy with the right amount of spice and chunks of fruit. I LOVED them. Everyone else enjoyed them too.

The frosting was a bit different. It is basically just cream cheese and marshmallow fluff whipped together. Even though it was marshmallow fluff, it wasn't overly sweet. It complimented the sweetness of the cupcakes very well, but I think it was best to make and serve the same day. The next day the frosting wasn't quite the same, but that didn't stop me from eating it.

It calls for cake flour which I don't keep on hand. If you are the same way an acceptable substitute is to replace 2 tablespoons of all-purpose flour with 2 tablespoons of constarch for every cup of flour.

There are only 195 calories per cupcake (including the frosting).

Carrot Cupcakes

makes one dozen cupcakes

cupcakes

1/2 cup pitted prunes

1 8-ounce can crushed pineapple

1 1/4 cups sifted cake flour (if you don't have cake flour see my tip above)

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 large egg white

3/4 cup sugar

1/4 cup canola oil

1 cup grated carrots

1. Preheat oven to 325 degrees. Line 12 muffin cups with paper liners or lightly oil or coat the cups with nonstick spray.

2. In a food processor, combine prunes with 1/4 cup hot water and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. (I just spun my pineapple in the good old salad spinner) Set the pineapple aside and reserve the juice for another use. (such as drinking it)

3. In a bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. In a mixing bowl, whisk together egg, egg white, sugar, oil, and the prune puree. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in carrots and the reserved pineapple.

4. Divide the batter among the prepared muffin cups, filling them about 2/3 full. (mine got pretty full but I kept to the 12 cupcakes) Bake cupcakes for 25-30 minutes, or until they spring back when lightly pressed in the center. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting.

Cream Cheese Frosting

4 ounces reduced-fat cream cheese (I used fat-free)

1/2 cup marshmallow creme, such as Fluff

1/2 teaspoon fresh lemon juice (I used bottled)

2 tablespoons chopped toasted pecans (left out so kids would eat)

In a bowl, beat cream cheese, marshmallow creme and lemon juice with an electric mixer until smooth and creamy. Spread each cupcake with frosting and sprinkle with pecans (or in my case, sprinkles).

strawberry jello poke cake

The picture isn't the greatest, but I was supposed to be serving the cake, not photographing it according to my children so I was rushed.

You have probably all had this before, but I decided to put this on here once Scott declared this is his favorite cake, and he wants it for his birthday cake. He normally isn't a cake person but he says this is more moist than any other cakes. It's not my absolute favorite, but as a rule I don't turn down cake.

Its very simple and a relatively light dessert if you substitute some ingredients.

These are directions more than a recipe so feel free to substitute or change up whatever you want.

Strawberry Jello Poke Cake

1. Bake a yellow cake mix in a 9X13 according to the box.

2. Allow the cake to cool completely in the pan.

3. Poke holes in the cake with a bamboo skewer.

4. Mix a small package of strawberry jello (sugar-free works great) with 1 cup boiling water.

5. Pour the jello over the cake.

6. Refrigerate cake for at least three hours.

7. Mix a small package of vanilla pudding mix (sugar free w/skim milk) according to directions.

8. Spread pudding onto the cake.

9. Slice or mash about 2 cups of strawberries to put over the pudding.

10. Spread a small container of cool-whip (light) over the top.

11. This is best to be served right away. Any leftovers need refrigeration.

whole wheat oatmeal cake

Whole wheat and oatmeal for dessert? Definitely.

I have seen oatmeal cakes in nearly every ward and/or favorites cookbook I've ever looked at so I've been wanting to try it. I found an old "cooking with wheat" cookbook at a thrift store and it is a treasure. I picked this recipe out of there. While I wouldn't exactly call it healthy, (look at the butter and sugars) it is better for you than a lot of other desserts.

It was a dense, moist, spicy cake. Sometime I will try the broiled icing on top, (its supposed to be like the pecan frosting on a german chocolate cake) but this time we just had a cream cheese frosting on it or whipped topping.

My only changes were that I couldn't find my nutmeg at first so I added a tsp of pumpkin pie spice. I then found the nutmeg and and added a tsp of that for good measure. I LOVE nutmeg.

I also added raisins which I thought were a good too.

Whole Wheat Oatmeal Cake

1 1/2 cups boiling water

1 cup oatmeal (old fashioned)

1/2 cup butter

1 cup white sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 1/2 cups whole wheat flour

Pour boiling water over oatmeal and let stand 20 minutes.

Combine butter, sugars, vanilla, and eggs.

Add oatmeal mixture and blend again.

Sift together dry ingredients and blend into oatmeal mixture.

Pour into a greased 9x9 cake pan.

Bake 50 minutes at 350.

Icing for Oatmeal Cake

1/4 cup melted butter

1/2 cup brown sugar

3 Tbl cream (or undiluted canned milk)

1/2 cup nuts

1 cup coconut

Combine all these ingredients and spread on cake.

Broil in the oven until bubbly.

Pumpkin Roll

I got this recipe about 6 years ago from my friend Jodi who made this for a Christmas party. Though I was dubious, she told me that it was super-easy and anyone could make it. She was right!

 It just took me this long to finally buy the right size pan (10x15) to make it. I should have done it a long time ago.

I am going to post Jodi's recipe which was more spicy and has lemon juice (yum), but with some of the instructions from Libby's pumpkin which were a little more detailed.

Pumpkin Roll

3/4 cup flour

1 tsp baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

sprinkle of salt

3 eggs

1 c. sugar

2/3 c. canned pumpkin

1 tsp. lemon juice

Filling:

1 c. powdered sugar

4 Tbsp soft butter (soft)

8 oz cream cheese (soft)

1/2 tsp vanilla

For Cake: Preheat oven to 375 degrees. Grease (REALLY WELL) 15X10 inch jelly roll pan; line with wax paper (I didn't do that) Grease and flour paper (I didn't do that either, I just sprayed the pan with Baker's Joy) Sprinkle a thin, cotton kitchen towel (like a tea towel) with powdered sugar.

Combine dry ingredients, set aside. In a large bowl, beat eggs with mixer for 5 minutes while gradually adding sugar and until thick. Beat in pumpkin and lemon juice. Stir in flour mixture. Spread evenly into prepared pan.

Bake: 13-15 minutes or until the top of the cake springs back when touched.  Immediately loosen the edges and turn it onto the prepared towel. Roll up cake and towel together starting at narrow end. Cool on wire rack.

For Filling: Beat all the filling ingredients together until smooth. Carefully unroll the COMPLETELY cooled cake, remove towel. Spread the filling over the cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired. Slice and serve. 

Texas Sheet Cake

We had this for dessert on Sunday. I haven't had it in a few years. I LOVE THIS CAKE. I was thinking that really this is a recipe that every good cook should have in her arsenal because it is so good for potlucks and company. I copied this recipe from cooks.com.

TEXAS SHEET CAKE

2 c. sugar 2 c. flour 1 c. water 1/4 tsp. salt 3 1/2 tbsp. cocoa 1 c. butter (2 sticks) 1/2 c. buttermilk 1 tsp. vanilla 1 tsp. soda 2 eggs Sift sugar and flour together. Boil together the water, salt, cocoa and butter; pour into the sugar and flour mixture. Add the buttermilk, vanilla, soda and eggs; mix together well. Pour into greased cookie sheet with rim (17 x 11 x 1 inch). Bake 15-20 minutes at 350 degrees. Ice with icing below. TEXAS SHEET CAKE ICING: 1/2 c. butter (1 stick) 3 1/2 tbsp. cocoa 6 tbsp. buttermilk 16 oz. powdered sugar 1 1/2 tsp. vanilla 1 c. chopped nuts Boil well the butter, cocoa and buttermilk. Remove from heat and add sugar, vanilla and nuts. Spread on hot or warm cake.

cherry chocolate cake (black forest cherry cake)

This is actually a picture of the chocolate bundt cake I posted before. Sorry the picture is so dark. I was too lazy to edit it. I just made this again for a family get-together and wanted to show a picture of it. I was so glad to have a place to take one so I could have a piece of it.

While I was looking for the recipe I found my copy of the recipe for what we called Black Forest Cherry Cake growing up. It technically is not a Black Forest Cherry Cake, but it is delicious and one of my favorite cakes ever. It is so moist and the cherries are sweet surprises. I felt like posting it after Shellie put on the Chicken Pot Pie. I think we should get all of our favorite family recipes on here.

Black Forest Cherry Chocolate Cake

1 pkg chocolate cake mix (devil's food is great)

1/4 cup oil

3 eggs

1 can (21 oz) cherry pie filling

Beat first three ingredients well. Fold in the cherry pie filling (so that you don't destroy all the cherries with the mixer.) Pour into a greased and floured 12-cup bundt pan and bake in preheated oven at 350 degrees for 45 minutes. Cool in pan for at least 25 minutes before inverting.

Decorate and serve with 1 (additional) can cherry pie filling and whipped cream.

I have also baked this in a 9X13 for 35 minutes and just sprinkled it with powdered sugar.

chocolate malt ice-cream cake

I don't know if this happens to anyone else, but I see about a dozen recipes a week I want to try and then forget where they were or what they were. I just decided to copy and paste this one from the Betty Crocker website so it could be filed away here. If anyone tries it, tell me.

1 1/2	cups Gold Medal® all-purpose flour
1	cup sugar
1/4	cup unsweetened baking cocoa
1	teaspoon baking soda
1/2	teaspoon salt
1	cup water
1/3	cup vegetable oil
1	teaspoon white vinegar
1	teaspoon vanilla
1	cup chocolate fudge topping
1 1/2	quarts (6 cups) vanilla ice cream, slightly softened
2	cups malted milk ball candies, coarsely chopped
1	cup whipping (heavy) cream
1/4	cup chocolate fudge topping
	Additional malted milk ball candies, if desired

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	About Concordance™

1.	Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2.	Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.	Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.	In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.	Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
High Altitude (3500-6500 ft) No Changes.

Banana Butterscotch Cake

The kids had already dug in before I could get a picture.

This is an adaption of a recipe from Two Peas and Their Pod. That recipe uses cinnamon chips and I had butterscotch. The results were scrumptious and you won't believe how moist it is without any oil or butter.

3 bananas

2 eggs

1 tsp. vanilla

1 cup sugar (I reduced it to 3/4 cups of sugar the second time, and nobody noticed.)

1 1/2 cups flour

1 tsp baking soda

2 tsp. cinnamon

1 cup butterscotch chips, divided

I also added 2 pinches of salt the second time I made it.

Topping:

cinnamon sugar, or if you don't have it already:

3 tblsp sugar

1/4 tsp cinnamon

Preheat oven to 375.

Grease and flour an 8x8 baking dish.

Mash bananas, add eggs, and vanilla.

Fold in sugar.

Combine flour, baking soda, cinnamon, and salt.

Mix into banana mixture.

Add 3/4 cup of butterscotch chips.

Pour into pan.

Sprinkle with leftover butterscotch chips and cinnamon sugar to make a crispy top.

Bake 35-40 minutes.

Cool on wire rack 15 min. before serving.

DIG IN!

Banana Cake

"Coming Soon" is a relative term. Within a year. (It is July as I am posting)

Here's the recipe I used for Ian's birthday cake because I had some bananas to use.
I got it off of Recipezaar

BANANA CAKE
125 grams of butter (I looked up the conversion online, I don't remember it right now.)
1 Cup sugar
1 egg
1 1/2 cups flour
2 tablespoons milk
1 teaspoon baking soda, dissolved in the milk
1 teaspoon baking powder
3 mashed ripe bananas
1 teaspoon vanilla
1 pinch salt

1. Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla.
2. Mix well.
3. Bake in 8 inch square pan, 350 degrees for 30-40 minutes or until skewer comes out dry.
4. Ice with favorite icing.
5. I used chocolate buttercream.

chocolate bundt cake

This is the cake I made for Cali's birthday. I LOVE this cake. It moist and fudgy, good cold, and is about enough to put you into a blissful chocolate coma. My mother-in-law made it once with chocolate frosting with milkyway bars cut up and mixed in. DELISH. It doesn't even need frosting though. You could make believe it was a light version and just sprinkle with some powdered sugar.

Beat for two minutes:
1 package devil's food cake mix
1 package instant chocolate pudding (3 oz)
1 cup sour cream
4 eggs
1/2 cup water
1/4 cup oil

Add:
1 pkg semi-sweet chocolate chips

Pour into a greased, floured bundt pan. Bake at 350 degrees for 40-45 minutes. Let sit for one hour before turning out of pan.

Pumpkin Sheet Cake

Cake
4 Eggs
1 c. oil
1 2/3 c. sugar
2 c. pumpkin
2 c. flour
2 tsp cinnamon
1 tsp salt
2 tsp baking powder
1 tsp soda

Mix all cake ingredients together thoroughly. Pour batter into a prepared sheet cake pan. Bake at 350 for 25 minuts.

Frosting
3 c. powdered sugar
1/2 c. butter
6 oz cream cheese
1 tsp vanilla

Mix all frosting indredients together until smooth and fluffy. Spread onto cooled cake. Enjoy!!!