Pumpkin Spice Cake with Maple Glaze

November 26, 2013 Leave a Comment
Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze

 

Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season.  No one will guess that cake mix simplifies the recipe.  The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

         Barbara Elliott                                                                         Tyler, Texas

 

Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze:   2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth.  Drizzle over cake and sprinkle with pecans.           12 servings

 

(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)

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Spiced Pumpkin-Swirl Cheesecake

November 25, 2013 Leave a Comment
Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

 

My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA

 

Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

 

Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

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Pumpkin, Caramel & Pecan Cheesecake

November 21, 2013 Leave a Comment
Pumpkin, Caramel & Pecan Cheesecake

Pumpkin, Caramel & Pecan Cheesecake

 

This recipe for Pumpkin, Caramel & Pecan Cheesecake was in the inside of Philadelphia Original Cream Cheese.  I know that I will be making this cheesecake for Thanksgiving!!

 

 Pumpkin, Caramel & Pecan Cheesecake Recipe

Pumpkin, Caramel & Pecan Cheesecake

½ cup chopped PLANTERS Pecan, divided

38 NABISCO Ginger Snaps, finely crushed (about 1 ½ cups)

¼ cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

25 KRAFT Caramels

¼ cup milk

 

Heat oven to 325 F.

Chop ¼ cup nuts finely; place in medium bowl.  Add ginger snap crumbs and butter; mix well.  Press onto bottom of 13×9 inch pan.

Beat cream cheese and sugar in large bowl with mixer until blended.  Add pumpkin, spice and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on HIGH 1 ½ minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with remaining nuts.

Serve with whipped cream.                   16 servings

 

(Recipe for Pumpkin, Caramel & Pecan Cheesecake came from Kraft Philadelphia Cream Cheese)

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Caramel Fudge Cheesecake

October 24, 2013 Leave a Comment
Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

 

It’s hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel.  I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family.

        Brenda Ruse                                                                       Truro, Nova Scotia

 

Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch pan size)

1 package (14 oz.) caramels

¼ cup evaporated milk

1 ¼ cups coarsely chopped pecans

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 Eggland’s Best Eggs, lightly beaten

2 oz. unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions.  Spread into a greased 9 inch springform pan.  Place on a baking sheet.  Bake at 350 F. for 20 minutes.  Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt caramels with milk.  Pour over brownie crust; sprinkle with pecans.  In a large bowl, beat cream cheese and sugar.  Add eggs; beat on low speed just until combined.  Stir in melted chocolate.  Pour over pecans.  Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.  Refrigerate leftovers.             12 servings

 

(Recipe for Caramel Fudge Cheesecake came from tasteofhome.com)

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Hazelnut Torte

October 18, 2013 Leave a Comment
Hazelnut Torte

Hazelnut Torte

 

Hazelnut Torte Recipe

Hazelnut Torte

6 eggs, separated

1 cup sugar

1 ¾ cups finely ground hazelnuts

Pinch salt

Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

 

In a large bowl, beat egg yolks and sugar until thick and lemon-colored.  Stir in nuts.

In another bowl, beat egg whites and salt until stiff peaks form.  Fold a small amount into batter until no streaks of white remain; add remaining whites.

Pour into an ungreased 9 inch springform pan.  Bake at 350 F. for 35-40 minutes or until top springs back when lightly touched.  Invert pan; cool completely.

Just before serving, remove sides of pan.  If desired, drizzle with icing, sprinkle with nuts and garnish and mint.            10-12 servings

 

(Recipe for Hazelnut Torte came from Taste of Home (tasteofhome.com)

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Blueberries ‘N’ Cheese Coffee Cake

August 31, 2013 Leave a Comment
Blueberries 'N' Cheese Coffee Cake

Blueberries ‘N’ Cheese Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is favorite coffee cake.  It is prepared often for guests.  (This recipe is Diabetic Friendly!)

             Taste of Home Test Kitchen                                         Greendale, Wisconsin

 

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping:   ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly.  Beat in the egg, egg whites, applesauce, oil and lemon peel.  Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese.  Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly.  Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.          15 servings

 

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)

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Raspberry Fudge Torte

July 29, 2013 Leave a Comment
Raspberry Fudge Torte

Raspberry Fudge Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

This special-occasion cake impressed all who see and taste it.  People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

            Julie Hein                                                                                           York, Pennsylvania

 

Raspberry Fudge Torte Recipe

Raspberry Fudge Torte

1 pkg. devil’s food cake mix (regular size)

1 cup (8 oz.) sour cream

¾ cup water

3 eggs

1/3 cup canola oil

1 tsp. vanilla

1 cup miniature semi-sweet chocolate chips

Ganache:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup heavy cream

1 Tbsp. butter

Raspberry Cream:   1 pkg. (10 oz.) frozen sweetened raspberries, thawed

3 Tbsp. sugar

4 tsp. cornstarch

½ cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in miniature chips.

Pour into (3) three greased and floured 9 inch round baking pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds.  In a small saucepan, combine sugar and cornstarch; stir in raspberry juice.  Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened.  Place in a bowl; chill for 30 minutes.  Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache.  Top with second cake layer and the raspberry cream.  Top with remaining cake layer; spread with remaining ganache.  Store in the refrigerator.             12 serving

(Recipe for Raspberry Fudge Torte was in tasteofhome.com)

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Blueberry Coffee Cake

July 10, 2013 Leave a Comment
Blueberry Coffee Cake

Blueberry Coffee Cake

This pretty cake is a birthday and holiday staple for my family.

                  Marsha Gleason                                                              Watertown, Massachusetts

 

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

2 cups sugar

½ cup butter (1 stick)

4 oz. cream cheese

3 eggs

1 egg white

3 cups flour

2 cups (1 pint) fresh blueberries (frozen also work well)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla or lemon yogurt

2 tsp. PURE VANILLA EXTRACT

Glaze:   ½ cup powdered sugar

4 tsp. fresh lemon juice

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Preheat oven to 350 F.  Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.

In mixing bowl, beat together the sugar, butter and cream cheese until blended.  Add the eggs and egg white and beat well.  Sift the flour into a separate bowl.  Remove 2 tablespoons of flour and toss with the blueberries in a small bowl.  Add the baking powder, baking soda and salt to the bowl with the flour.  Mix.  Start adding the flour mixture into the butter mixture alternating with some yogurt.

When all the flour and yogurt are added, add the VANILLA and then carefully fold in the blueberries.  Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.

Cool the cake in the pan for 15 minutes and then remove from the pan.  If desired, glaze the cake with a glaze made with 4 teaspoons lemon juice mixed with ½ cups sifted powdered sugar.  Drizzle over cooled cake before serving.        16-20 servings

(Recipe for Blueberry Coffee Cake was in Penzeys Spices catalog)

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Chocolate Peanut Butter Cheesecake

July 5, 2013 Leave a Comment
Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Family and friends always “ooh” and “aah” when I bring out this tempting cheesecake after holiday dinners!  Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it’s a showstopper.

 

Chocolate Peanut Butter Cheesecake Recipe

 

Chocolate Peanut Butter Cheesecake

Brownie Crust:   ¼ cup butter, cubed

3 oz. unsweetened chocolate

1 cup packed brown sugar

2 eggs

1 ½ tsp. vanilla

2/3 cup flour

1/8 tsp. baking powder

1 oz. semi-sweet chocolate

Filling:   1 jar (12 oz.) creamy peanut butter

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

1 cup packed brown sugar

3 eggs

½ cup sour cream

Topping:   ¾ cup sour cream

2 tsp. sugar

Melted semi-sweet chocolate, optional

In a microwave, melt butter and unsweetened chocolate; stir until smooth.  Set aside.  In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes.  Beat in chocolate mixture and vanilla.  Combine flour and baking powder; gradually add to batter and mix well.  Stir in chopped chocolate.

Spread 1 cup into a greased 9 inch springform pan.  Cover and refrigerate remaining batter.  Place pan on a baking sheet.  Bake at 350 F. for 17-19 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.

For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth.  Add eggs and sour cream; beat on low speed just combined.  Spread remaining brownie batter about 1 ½ inch high around sides of pan, sealing to baked crust.

Pour filling into center.  Bake at 350 F. for 45 minutes or until center is almost set.

For topping, combine sour cream and sugar; spread over filling to within ¾ inch of edges.  Return cheesecake to the oven; turn oven off and let stand for 5 minutes.  Cool on a wire rack for 10 minutes.  Carefully run a knife around pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Drizzle with melted chocolate.  Refrigerate leftovers.            12 servings

(Recipe for Chocolate Peanut Butter Cheesecake was in tasteofhome.com)

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Raspberry Angel Food Cake with Raspberry Sauce

May 25, 2013 Leave a Comment
Raspberry Angel Food Cake with Raspberry Sauce

Raspberry Angel Food Cake with Raspberry Sauce

There’s no question that this ethereal cake lives up to its name.  With nothing but whipped egg whites to make it rise, it’s as light as a cloud.  The tart, juicy raspberries provide little bursts of flavor, and the sweet ruby-red sauce makes this dessert truly irresistible.

Raspberry Angel Food Cake with Raspberry Sauce Recipe

Raspberry Angel Food Cake with Raspberry Sauce

1 cup sifted cake flour

1 1/3 cups sugar, divided

Dash salt

1 ½ cups egg whites (10 to 12), room temperature

1 tsp. cream of tartar

1 ½ tsp. lemon juice

1 ½ tsp. vanilla

1 Tbsp. grated lemon peel

Powdered sugar for sprinkling

Sauce:   2 (10 – 12 oz.) pkg. frozen raspberries

¾ cup sugar

Beat egg whites in large bowl at medium-high speed 1 minute or until foamy.  Add cream of tartar; beat 30 seconds or until soft peaks form.  At low speed, slowly beat in remaining 1 cup sugar.  Increase speed to medium-high; beat 30 seconds or until firm but not stiff peaks form.  Add lemon juice and vanilla; continue beating 30 seconds or until stiff peaks form.

Sift one-third of the mixture over the egg white mixture; gently fold in.  Repeat twice.  Fold in lemon peel.  Gently spoon half of the batter into ungreased 10 inch tube pan with removable bottom.  Sprinkle half of the fresh raspberries over the batter; repeat with remaining batter and raspberries.  Run long narrow spatula through batter to eliminate any large air bubbles; gently smooth top.

Bake 1 hour, or until top is golden brown and wooden skewer inserted in center of cake comes out clean.  Invert cake onto feet attached to tube pan or onto or onto neck of bottle.  Cool completely.

Meanwhile, combine sauce Ingredients in medium saucepan; bring to a boil.  Cook over medium heat 5 to 8 minutes or until slightly thickened, stirring frequently.  Remove from heat.  Strain through fine mesh strainer into small bowl; discard seeds.

Carefully slide thin narrow knife or spatula around edges of pan and tube; lift tube out of pan.  Invert cake; remove pan.  Place cake, top side up, onto serving platter.  Lightly sprinkle with powdered sugar; serve with raspberry sauce.

(Recipe for Raspberry Angel Food Cake with Raspberry Sauce was in Cooking Club magazine, Spring 2013)

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