Meal Times


blueberry buckle
August 13, 2009, 2:24 am
Filed under: breakfast, cake | Tags: , , , , , , , ,
cake
  1. preheat oven to 375°
  2. grease an 8-inch springform pan
  3. mix, set aside
    • 2 c. flour
    • 2 t. baking powder
    • 1/2 t. salt
  4. cream until fluffy
    • 1/4 c. butter
    • 3/4 c. sugar
  5. beat in
    • 1 egg
  6. alterate adding flour mixture and
    • 1/2 c. milk
  7. fold in
    • 1 pint blueberries
    • 1-2 T. flour
  8. pour batter into pan

topping

  1. combine
    • 1/4 c. cold butter
    • 1/2 c. sugar
    • 1/3 c. flour
    • 1/2 t. cinnamon

assembly

  1. sprinkle topping over cake
  2. bake 1 hour


Molten Chocolate Cake
August 13, 2009, 1:07 am
Filed under: cake, dessert | Tags: , , , ,
  1. preheat oven to 425°
  2. grease 4 custard cups
  3. melt together
    • 1/2 c. butter
    • 2/3 c. chocolate chips
  4. whisk in until well blended
    • 1 c. powdered sugar
    • 2 eggs
    • 2 egg yolks
  5. stir in
    • 6 T. flour
  6. divide between cups
  7. bake 13 minutes
  8. serve hot with ice cream or whipped cream
  • yield: 4 servings
source: tasty kitchen, pioneer woman


german chocolate cake
coconut-pecan frosting
  1. beat together
    • 3 egg yolks
    • 1 c. evaporated milk
  2. stir in
    • 1 c. sugar
    • 1/2 c. butter
    • 1 t. vanilla
  3. cook over medium heat about 12 minutes, stiring occasionally, until thick
  4. beat in
    • 1 1/3 c. flaked coconut
    • 1 c. chopped pecans

cake

  1. preheat oven to 350º
  2. grease 2 8×8 pans
  3. mix
    • 1/2 c. boiling water
    • 1 bar (4 oz.) chocolate chips
  4. in seperate bowl, mix
    • 2 c. sugar
    • 1 c. butter
    • 4 egg yolks
    • 1 t. vanilla
  5. beat chocolate mixture in with cream mixture
  6. in seperate bowl, mix
    • 2 1/4 c. flour
    • 1 t. baking soda
    • 1 t. salt
  7. into cream mixture, alternatively mix flour mixture with
    • 1 c. buttermilk
  8. fold in
    • 4 stiffly beaten eggwhites
  9. divide batter between the two pans
  10. bake 45 minutes
  11. cool on wire rack
  12. spread on coconut-pecan frosting


hot fudge cake
June 2, 2009, 11:29 pm
Filed under: cake | Tags: , , , , , , , , ,
  1. preheat oven to 350º
  2. in medium bowl, combine
    • 1 c. flour
    • 3/4 c. sugar
    • 2 T. cocoa
    • 2 t. baking powder
    • 1/4 t. salt
  3. stir in until smooth
    • 1/2 c. milk
    • 2 T. oil
    • 1 t. vanilla
  4. spread in an ungreased 9 inch baking pan
  5. in a sperate bowl, combine
    • 1 c. brown sugar
    • 4 T. cocoa
  6. sprinkle sugar-cocoa mix over batter
  7. pour over cake without stirring
    • 1 3/4 c. hot water
  8. bake 35-50 minutes
  • yield: 9 servings


coconut-peach upside-down cake
June 2, 2009, 11:10 pm
Filed under: cake | Tags: , , , ,
  1. preheat oven to 350º
  2. melt in pan in oven
    • 3 T. butter
  3. add
    • 1/4 c. coconut
    • 1/2 c. brown sugar
  4. arrange in pan
    • peach slices
  5. prepare cake mix
  6. pour cake mix over peach slices
  7. bake as instructed


chocolate zucchini cake
  1. cake
  2. preheat oven to 325º
  3. cream together
    • 1/2 c. butter
    • 1/2 c. oil
    • 1 1/2 c. sugar
  4. add
    • 1 egg
    • 1 t. vanilla
  5. in seperate bowl, mix
    • 2 1/2 c. flour
    • 1 t. baking soda
    • 1/2 t. baking powder
    • 1/2 t. salt
    • 1/2 t. cinnamon
    • 4 T. cocoa
  6. in measuring cup, mix
    • 1/2 c. milk
    • 1 T. vinegar
  7. alternatively add dry mix and milk to creamed ingredients
  8. stir in
    • 2 c. grated zucchini
  9. bake 35-40 minutes in 9×13 inch pan
  10. cool before adding icing

icing

  1. heat to boil in large saucepan
    • 1/3 c. chocolate chips
    • 3 T. milk
    • 1 T. butter
  2. remove from heat and add
    • 1/2 t. vanilla
    • dash salt
    • 2 c. or more of powdered sugar

source: kansas bible camp



angel food cake
June 2, 2009, 10:37 pm
Filed under: cake | Tags: , , , , , ,
  1. preheat oven to 375º
  2. stir together and set aside
    • 1 c. flour
    • 3/4 c. and 2 T. sugar
  3. in large mixer bowl, beat until foamy
    • 12 (1 1/2 c.) egg whites
    • 1 1/2 c. cream of tarter
    • 1/4 t. salt
  4. beat in 2 T. at a time until stiff peaks form
    • 3/4 c. sugar
  5. gently fold in
    • 1 1/2 c. vanilla
    • 1/2 t. almond extract
  6. sprinkle flour-sugar mixture, 1/4 c. at a time into meringue, folding in gently until mixture just disappears
  7. move batter into ungreased tube pan
  8. bake 30-35 minutes or until top springs back when lightly touched
  9. top with butter-rum glaze or whipped cream with fresh strawberries