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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Summer Dessert Pizza

July 11, 2014 Leave a Comment
Summer Dessert Pizza

Summer Dessert Pizza

 

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

www.tasteofhome.com

 

My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months.  You can use whatever fruits are in season.

          Ida Ruth Wenger                                                                             Harrisonburg, Virginia

 

Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries

 

In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan.  Bake at 350 F. for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.         12-16 servings

 

(Recipe for Summer Dessert Pizza 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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Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment
Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

 

Fresh cranberries are readily available here, so I cook with them often.  The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

         Michele Briasco-Brin                                                       Fall River, Massachusetts

 

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter:   1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar.  Cover and cook over low heat until juice form.  Uncover; cook and stir over medium heat for 10 minutes or until berries pop.  Stir in nutmeg; cool slightly.  Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened.  Stir in walnuts.  Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Carefully remove paper liners and serve muffins warm, cranberry side up.                      1 dozen

 

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Gold Rush Cake (FLOPPY-EAR BUNNY CAKE)

March 23, 2013 Leave a Comment
Gold Rush/Floppy Ear Bunny Cake

Gold Rush/Floppy Ear Bunny Cake

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

 

The Gold Rush Cake can be made Into FLOPPY-EAR BUNBY CAKE.   Just in time for Easter March 31, 2013.  So here goes…

Gold Rush Cake (FLOPPY-EAR BUNNY) Recipe

Gold Rush Cake (FLOPPY-EAR BUNNY)

Cake:   1 pkg. Pillsbury Plus Yellow Cake Mix

1 cup water

1/3 cup oil

1 tsp. lemon extract

3 eggs

Fluffy Orange Frosting:   2 egg whites

¾ cup sugar

1/3 cup light corn syrup

2 Tbsp. orange juice

2 tsp. grated orange peel

¼ tsp. cream of tartar

¼ tsp. salt

Heat oven to 350 F.  Grease and flour two 9 or 8 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.  Pour into pans.

Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In medium saucepan, combine all frosting ingredients.  Cook over low heat, beating with rotary beater or electric mixer until mixture stands in peaks.  Remove from heat; continue beating until thick enough to spread, about 1 minute.

To assemble cake, place 1 cake layer, top side down, on serving plate; spread with ½ cup frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.     12 servings

TIP:  To substitute for cooked frosting, combine 1 can Pillsbury Vanilla Frosting Supreme and ½ to 1 teaspoon grated orange peel.

High Altitude: Above 3500 feet: Add 1/3 cup cake flour to dry cake mix and increase water to 1 cup plus t tablespoons.  Bake as directed above.

VARIATION: FLOPPY-EAR BUNNY CAKE: Prepare cake as directed above.  Cut 1 layer as shown in diagram.  To assemble bunny cake, arrange cut cake pieces around uncut layer as shown, inverting piece “A” and “B” to form floppy ear.  Prepare frosting as directed above (tint portion, “pink”, “green” and “white”, if desired); frost cake.  Decorate with tinted coconut, colored frosting and candy.

 

 

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Sunshine Cupcakes Recipe

July 6, 2012 Leave a Comment

Sunshine cupcakes

As you know, I enjoy baking so much that I bake cookies, cupcakes and cakes for my husband’s office every week.  I used Taste of Home Cupcakes for Every Seasons for my fancy cupcake, and they are so cute.  The first day of spring, which is April 20th, I made cupcake’s that used candy corn.  Well, I didn’t know that it would be so difficult trying to find candy corn… but believe me…it was.

Sunshine Cupcakes Recipe

Sunshine Cupcakes

1 package lemon cake mix

1 can (16 oz.) vanilla frosting

Yellow food coloring

lemon extract

Miniature semisweet chocolate chips

Red shoestring licorice

candy corn

Prepare cake batter min according to package directions for cupcakes; cool completely.

In a small bowl, put lemon extract in frosting, and tint frosting yellow.  To quickly frost cupcakes, place soft, spreadable frosting in a bowl.  If frosting is too stiff, add milk, a teaspoon at a time, until it reaches desired consistency.  Dip the tops if the cupcakes into frosting, twist slightly and lift up.  Press two chocolate chips into each cupcake for eyes.  For mouths, cut licorice into 1-inch pieces; bent slightly to curve.  Press one licorice piece into each cupcake.  Add candy corn around edges of cupcakes.  I used 9 candy corns around the edge of cupcakes.

 

(Recipe for the Sunshine Cupcakes was in the Taste of Home Cupcakes for Every Season, page 17 – 18, March issue)

 

Hope you enjoyed the Sunshine Cupcakes, if so, click “Like”.

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