HARVEST APPLE CAKE & PINEAPPLE VANILLA RUM SAUCE

One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!

HARVEST APPLE CAKE & PINEAPPLE VANILLA RUM SAUCE

CAKE
2 cups sugar
1/2 cup CRISCO*
2 eggs, unbeaten
1/3 cup WHOLE milk
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping teaspoon QUALITY cinnamon
4 cups peeled, cored and chopped apples
1/2 cup golden raisins

  • Preheat oven to 375°.
  • Cream together the sugar and crisco, it will be a bit grainy.
  • Add milk until smooth.
  • Add in the eggs until well blended.
  • Sift together the flour, baking soda, cinnamon and salt.
  • Blend flour mixture into the creamed mixture.
  • Fold in apples and raisins.
  • Pour into 9×13 baking dish and spread even.
  • Bake 60 minutes or until toothpick comes out clean.
  • COOL to lukewarm before pouring sauce over top and serving.

SAUCE
1 stick (8 tablespoons butter)
1 cup sugar
1 teaspoon pineapple vanilla
1 teaspoon Malibu pineapple rum
1/2 teaspoon salt
1/2 cup heavy cream

  • In a small saucepan melt butter.
  • Whisk in sugar until dissolved.
  • Whisk in remaining ingredients until smooth and heated through. DO NOT BOIL.

NOTES:

  • Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.  Her original recipe was extremely flavorful, but also extremely dense.  The milk helped lighten it and made it fluffier too.
  • I use the crisco sticks.
  • The cinnamon, raisins, flavored rum and flavored vanilla are MY additions and I sometimes alternate them with craisins for even more oomph in flavor.

PENNSYLVANIA DUTCH APPLE SLAB PIE, CANDIED WALNUTS & A NEW TOY, ER KITCHEN GADGET, ER TIME SAVER

My sister-n-law found this new apple slicer.  It peels, cores AND makes long spiral slices of apple.  I LOVE my new tool 😀

PENNSYLVANIA DUTCH APPLE SLAB PIE
1 large batch of your favorite pie crust

FILLING
5-6 Granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
1/4 cup sugar
1/2 cup packed brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup golden raisins

  • Preheat oven to 375°.
  • Toss apple pieces with lemon juice and set aside for 15 minutes.
  • Whisk together the sugars, flour, cinnamon and nutmeg.
  • Drain apples.
  • Toss apples and raisins in dry mixture until evenly coated.
  • Arrange pie crust on jelly roll pan.
  • Top with apple mixture and spread evenly.
  • Sprinkle topping evenly over apples.
  • Bake 25-30 minutes. WATCH edges and cover in foil if necessary so they don’t burn.
  • Serve with vanilla bean ice cream.

TOPPING
3/4 cup all purpose flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1/3 cup butter, softened
1/2 teaspoon cinnamon
1/3 cup finely chopped candied walnuts

  • Use a pastry blender to create a coarse crumble.

CANDIED WALNUTS or PECANS
1 cup chopped walnuts
1/4 cup brown sugar
2 tablespoons butter

  • In a non-stick skillet melt butter.
  • Add brown sugar, stirring to dissolve.
  • Add nuts, continuously stirring to coat well and cook for 5 minutes.
  • Transfer to parchment paper and separate nuts immediately so they don’t clump.
  • COOL COMPLETELY.
  • Store in air tight container.

FLOATING FRUIT CAKE – PEACH

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit.   My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

PEACH COBBLER

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed
1/2 cup + 2 tablespoons sugar
1 teaspoon QUALITY cinnamon

In a large mixing bowl toss peaches with 2 and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

  • Preheat oven to 300°.
  • Spray 9×13 baking dish with non-stick cooking spray and set aside.
  • In another large mixing bowl whisk together the butter, flour, 2 cups sugar, baking powder, salt and milk.
  • Pour batter into prepared pan.
  • Layer evenly with peach slices.
  • Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

POMEGRANATE PINEAPPLE CHEESECAKE

POMEGRANATE PINEAPPLE CHEESECAKE

FILLING
1 small can crushed pineapple drained WELL, reserve juice
1 (3-oz.) box pineapple Jell-O
3/4 cup pomegranate juice
1/4 cup reserved pineapple juice
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and heated juices until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture, Jell-O mixture and crushed pineapple into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
pineapple tidbits

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as blueberry and lime.  What flavor combination do you like?  Use your imagination!

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

CREAMSICLE CHEESECAKE

WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

  • Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING

This makes a wonderful bundt cake for any holiday!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING adapted from Al Made It For You yield 10 cupcakes

CUPCAKES
1½ cups grated carrots
½ cup WELL DRAINED crushed pineapple
1 cup (120g) cake flour
¼ cup (31g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ heaping teaspoon QUALITY ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
2 LARGE eggs
¾ cup (150g) light brown sugar
½ cup (120ml) Avocado oil
1 (5 ounce) (142 grams) OUI lemon Greek yogurt
½ teaspoon PURE vanilla extract
1/3 cup crushed finely chopped walnuts
1/2 cup golden raisins

  • Preheat the oven to 325°.
  • Line a muffin pan with paper liners, and set aside.
  • In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a separate bowl, combine the eggs, sugar, oil, Greek yogurt, and vanilla extract.
  • Combine the flour mixture, crushed pineapple and grated carrots mixing just until combined.
  • Add to wet mixture and blend well.
  • Fold in raisins and all but 2 tablespoons of walnuts.
  • Scoop out the batter evenly into 10 paper liners, and bake for 18-20 minutes.
  • Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.

FROSTING
8 oz (225g) cream cheese, softened at room temperature
½ cup (113g) unsalted butter, softened at room temperature
1½ cup (188g) powdered sugar
½ teaspoon grated lemon zest

  • In a mixing bowl, beat the unsalted butter until it becomes fluffy.
  • Add the cream cheese and continue to beat.
  • Add powdered sugar and lemon zest, beating to incorporate until smooth.
  • Add frosting to piping bag and pipe cupcake tops as desired. The frosting recipe makes the right amount for piping swirls. You’ll only need two-thirds of the recipe is needed if piping bursts instead.
  • Sprinkle with reserved walnuts.

NOTE:  This makes a WONDERFUL small bundt cake.  Adjust the baking time from 18-20 minutes to 35-45 minutes.

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.

 

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect! 😀

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
  • In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
  • Remove piecrust from refrigerator.
  • Spread apple mixture evenly into crust.
  • Sprinkle with 1/4 cup cheddar cheese.
  • In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
  • Sprinkle evenly over pie.
  • Fold crust edges over pie like a Galette.
  • Brush with egg.
  • Bake 35-45 minutes until browned.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
  • Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan.
  • Refrigerate while you prepare the filling.
  • Combine brown sugar, cinnamon, nutmeg and salt.
  • Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
  • Combine remaining sugar with apples and 1/4 cup flour.
  • Spread apple mixtures over crust evenly.
  • Fold crust edges over pie like a Galette.
  • Sprinkle with crumb mixture.
  • Bake 35-45 minutes until browned and bubbly.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

  • Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
  • In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
  • Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  • Preheat oven to 375°.
  • On a lightly floured surface, roll dough into a 19×13-inch rectangle.
  • Wrap it around the rolling pin and unroll it into the prepared baking pan.
  • Ease dough into the pan and up the sides, being careful not to stretch it.
  • Trim dough to ½ inch beyond edge of pan.
  • Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

  • In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
  • Toss until coated.
  • Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

  • In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
  • Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
  • Sprinkle EVENLY on top of apples.
  • Bake for 40-45 minutes or until apples are tender.
  • Cool slightly.

NOTES:

  • IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
  • IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

  • Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes, until thicker.
  • Turn off heat.
  • Serve warm or refrigerate until cold.
  • Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.

HONEYED BOGS

So I woke up this morning and really wanted to bake even though I can’t personally eat any of it. 😀  I’ve been itching to try something out of my new cookbook from the Prohibition Bakery. All the recipes are boozy and sound absolutely delectable!  I love their slogan, please eat responsibly.

Unfortunately, I don’t have on hand all the ingredients to make any one of their recipes EXACTLY as written so right out of the gate I’m improvising. This recipe is going to be “loosely” based on their PINK LADY recipe on page 181 AND their CARAMEL APPLE recipe from page 277.  I wasn’t thrilled with their PINK LADY frosting so I’m using the basic frosting from their CARAMEL APPLE but replacing the applejack brandy with the honey brandy I’m using to make the fruit puree.

HONEYED BOGS – yields 18 cup cakes

CAKE
1 2/3 (208g) cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt (240g) (I used a black cherry)
1/3 cup (70g) avocado oil
1 cup (200g) sugar
1/4 cup (60g) lemon juice
2 teaspoons lemon zest
2 eggs

  • Preheat oven to 325°.
  • Line tins with liners
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Combine the yogurt, avocado oil, sugar, lemon juice and zest with mixer until well incorporated.
  • Add eggs one at a time, blending well after each addition.
  • With mixer on low, gradually add the dry ingredients, mixing until JUST combined. DO NOT OVER BEAT.
  • Fill cup cake liners two-thirds full.
  • Bake for 18-20 minutes until toothpick comes out clean.
  • Cool COMPLETELY before filling or icing.

PUREE
12 ounces cranberries
3/4 cup sugar*see note
1 1/4 cup honey brandy

  • Combine fruit and brandy in a saucepan.
  • Bring to a SLOW boil over a medium heat.
  • Simmer 10-15 minutes until fruit breaks down and mixture starts to thicken.
  • Remove from heat and transfer to food processor, blending until smooth.
  • Store in refrigerator until ready to use.

NOTE:

  • *Cranberries are tarter than most fruits and require a bit of sugar to tame them.
  • Cranberries also require more time to break down the skins so a nice SLOW boil and simmer gives them this time.

FILLING
1 cup (230g) cranberry puree
1/4 cup honey brandy

  • Whisk the puree until smooth.
  • Slowly add in the brandy 1 tablespoon at a time, stirring thoroughly after each spoonful until desired consistency reached.
  • Transfer to a squeeze bottle.

ICING
1 stick unsalted butter, softened
1 pound powdered sugar
1/3 cup Honey Brandy

  • Cream butter until fluffy.
  • Slowly add the powdered sugar until JUST incorporated.
  • Slowly stream in the brandy until icing is smooth and fluffy.
  • Transfer to a piping bag.

ASSEMBLY

  • Core each cupcake with a pastry tip.
  • Fill the cavity with puree. DO NOT OVERFLOW.
  • Frost each cupcake.
  • Decorate to your liking.

BANANA NUT ROLL

I have no excuse for NOT making this recipe sooner and hubby is really made that I didn’t.  This is one of those recipes that you could make each and EVERY week and NEVER get tired of!!

BANANA NUT ROLL
CAKE
4 eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/2 teaspoon PURE vanilla extract
1/3 + 1/2 cup sugar
1/2 cup mashed banana
1/2 cup chopped walnuts
1/4 cup finely chopped walnuts
1/4 cup (garnish) finely chopped walnuts
1/4-1/3 cup golden raisins

  • Separate eggs. Let stand at room temperature for 30 minutes.
  • Lightly grease 15×10 jelly roll pan. Line with wax paper and grease the wax paper. Set aside.
  • Sift together the flour, baking powder, baking soda and pinch of salt. Set aside.

 

  • Prepare the cream cheese filling. (SEE BELOW)
  • Spread filling in prepared pan. Set aside.

 

  • Preheat the oven to 375°.
  • In a small mixing bowl beat the egg yolks with the vanilla, beating about 5 minutes until thick and lemon colored.
  • Gradually add the 1/3 cup sugar beating on high until sugar is completely dissolved.
  • With a spatula fold in banana and 1/2 cup nuts until well blended.
  • Thoroughly wash the beaters.

 

  • In a separate chilled clean bowl beat egg whites until soft peaks form.
  • Gradually add the 1/2 cup sugar until STIFF peaks form.
  • Fold banana mixture into the egg whites GENTLY and JUST until combined.
  • GENTLY spoon batter over the filling in the pan and carefully spread evenly.
  • Bake 15-20 minutes or until cake springs back.
  • Immediately run a knife around the edge of the pan and turn cake out onto a cheesecloth sprinkled with powdered sugar.
  • Carefully peel off wax paper and discard.
  • Sprinkle with 1/4 cup finely chopped walnuts and raisins.
  • Starting from the short side, roll cake into a spiral.
  • Cool on a wire rack.
  • Prepare icing.
  • Spread with cream cheese icing.
  • Sprinkle with finely chopped nuts.

CREAM CHEESE FILLING
8 + 3 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
3 tablespoons milk

  • Combine softened cream cheese in mixing bowl with the sugar, beating until smooth.
  • Add egg and milk, beating until well blended.

CREAM CHEESE ICING
3 ounces cream cheese, room temperature
1/2 teaspoon almond extract
1/2 teaspoon PURE vanilla extract
2 cups sifted powdered sugar
1-2 tablespoons milk

  • Combine cream cheese, almond extract and vanilla extract, beating until light and fluffy.
  • Gradually beat in the powdered sugar.
  • Add in milk 1 tablespoon at a time to reach a spreadable consistency.

NOTEThis icing recipe makes enough to cover the ENTIRE roll thickly.  If you just want a drizzle, cut the icing recipe in half!

BLUEBERRY COFFEE CAKE


BLUEBERRY COFFEE CAKE
CAKE

1 cup all purpose flour + 1 tablespoon
1 tablespoon for dusting
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup Stevia in the raw
3 large eggs
1 teaspoon PURE vanilla
1 cup whole milk
3/4 cup frozen small wild blueberries DO NOT THAW

  • Preheat oven to 350°.
  • Grease and flour dust 13×9 baking dish. Set aside.
  • Sift together 1 cup flour, baking powder and salt.
  • In a larger mixing bowl cream the butter with an electric mixer.
  • Add Stevia and brown sugar, beating until fluffy.
  • Add eggs 1 at a time beating JUST until blended in.
  • Reduce mixer speed. Add flour mixture and milk alternately until well blended.
  • GENTLY toss blueberries with 1 tablespoon flour.
  • Fold blueberries GENTLY into batter.
  • GENTLY spread batter into prepared baking dish.

TOPPING
2/3 cup frozen small wild blueberries DO NOT THAW
1/4 cup granulated sugar
1/2 teaspoon cinnamon

  • Whisk together the sugar and cinnamon.
  • Toss blueberries in the sugar mixture.
  • Scatter blueberries and sugar evenly on top of batter.

 

  • Bake cake 45 minutes or until toothpick comes out clean.
  • Cool cake in pan 10-15 minutes before cutting.

NOTE: You can use FRESH berries.  But, if using FROZEN berries DO NOT THAW!!  Thawing the berries makes them too watery and will turn your batter blue.