Citrus-Raspberry Coffee Cake

March 18, 2015 Leave a Comment

 

Citrus-Raspberry Coffee Cake

Citrus-Raspberry Coffee Cake

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

www.tasteofhome.com

 

Orange and lemon beautifully complement the raspberry flavor in this dense cake.  Add a dusting of confectioners’ sugar for a pretty finishing touch.

            Pat Harlow                                                                         Cataldo, Idaho

 

Citrus-Raspberry Coffee Cake Recipe

 

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners’ sugar

 

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, combine the eggs, oil, orange juice and extract.  Stir into dry ingredients just until moistened.

Pour half of the batter into a greased and floured 10 inch fluted tube pan.   Sprinkle with raspberries.  Top with remaining batter.  Bake at 350 F. for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.       16 servings

 

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)

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Rich Chocolate Brownies

October 30, 2014 Leave a Comment

 

Rich Chocolate Brownies

Rich Chocolate Brownies

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

www.tasteofhome.com

 

I’m one of those people who need chocolate on a regular basis.  I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares…and this is it.  My family loves these brownies – they never last more than a day at our house.

             Karen Trappe                                                                     N. Weymouth, Massachusetts

 

Rich Chocolate Brownies Recipe

Rich Chocolate Brownies

1 cup sugar

2 eggs

½ tsp. vanilla

½ cup butter, melted

½ cup flour

1/3 cup baking cocoa

¼ tsp. baking powder

¼ tsp. salt

FROSTING:         3 Tbsp. baking cocoa

3 Tbsp. butter, melted

2 Tbsp. warm water

1 tsp. instant coffee granules

1 ½ cups confectioners’ sugar

 

In a large bowl, beat the sugar, eggs and vanilla.  Beat in butter.  Combine the flour, cocoa, baking powder and salt; gradually add to butter and mix well.

Pour into a greased 8 inch square baking dish.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, combine the cocoa and butter.  Combine the water and coffee granules; add to cocoa mixture.  Stir in sugar until smooth.    Pour on top of brownies.  Let the frosting settle for a while.  Place in the refrigerator for 2 hour or until frosting is hard, then cut brownies.       12 servings

 

(Recipe for Rich Chocolate Brownies was on www.tasteofhome.com, 2014)

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Raspberry-Lemon Muffins

April 28, 2014 Leave a Comment
Raspberry-Lemon Muffins

Raspberry-Lemon Muffins

 

These Raspberry-Lemon Muffins would be a good addition to your Sunday brunch.  I’m sure your family and friends would LOVE them.

Raspberry-Lemon Muffins Recipe

Raspberry-Lemon Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (DO NOT THAW)

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 flour

¼ cup cold butter

 

Heat oven to 400 F.  Line 12 muffin cups with paper baking cups.  Lightly spoon flour into measuring cup.  In large bowl, combine flour, sugar, baking powder and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract and eggs; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Carefully fold in raspberries.  Divide batter evenly into the paper-lined muffin cups

Topping:  In small bowl mix all ingredients until crumbly.  Sprinkle over batter.

Bake on 400 F. for 18 – 23.

(Recipe for Raspberry-Lemon Muffins was a recipe I put together, 2014)

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Gingerbread-Pumpkin Yule Log

December 21, 2013 Leave a Comment
Gingerbread-Pumpkin Yule Log

Gingerbread-Pumpkin Yule Log

 

Make this Gingerbread-Pumpkin Yule Log (2) two days before Christmas.  It was in Holiday Diabetic Recipes, from the editors of Diabetic Living.

 

Gingerbread-Pumpkin Yule Log Recip

Gingerbread-Pumpkin Yule Log

3 eggs

Nonstick cooking spray for baking

1 cup flour

1 tsp. baking powder

1 tsp. pumpkin pie spice

¼ tsp. salt

½ cup granulated sugar *

½ cup canned pumpkin

¼ cup molasses

Powdered sugar

Pumpkin Cream Filling

Fresh rosemary springs (optional)

Fresh cranberries (optional)

 

Allow eggs to stand at room temperature for 30 minutes.

Meanwhile, lightly coat a 15x10x1 inch baking pan with cooking spray for baking.  Line the bottom of the pan with waxed paper or parchment paper; coat with cooking spray for baking and set aside.  In a small bowl stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

Preheat oven to 375 F.  In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes.  Gradually add granulated sugar, beating until well mixed.  Stir in pumpkin and molasses.  Fold in flour mixture.  Spread batter evenly in prepared pan.

Bake about 15 minutes or until top springs back when lightly touched.  Immediately loosed edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar.  Slowly peel off waxed paper.  Starting from a short side, roll up towel and cake into a spiral.  Cool on a wire rack for 1 hour.  Meanwhile, prepare Pumpkin Cream Filling.

Unroll cake; remove towel.  Spread filling over cake to within 1 inch of edges.  Roll up cake and filling into a spiral.  Trim ends.  Cover and chill for 2 to 48 hours before serving.  To serve, place cake roll on a platter.  If desired, garnish with rosemary and cranberries and sprinkle top with powdered sugar.  Cut cake into 10 slices.  Store cake, covered, in the refrigerator.

Pumpkin Cream Filling –  In a medium bowl combine ¾ cup canned pumpkin and ½ tsp. ground ginger.  Fold in 1 14 cups frozen light whipped dessert topping, thawed.

Sugar Substitute* –   Choose Splenda Sugar Blend for Baking.  Follow package directions to use product amount equivalent to ½ cup sugar.

 

(Recipe for Gingerbread-Pumpkin Yule Log was in Holiday Diabetic Recipes, 2013)

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