Category: CAKES & PIES

KING CAKE FOR MARDI GRAS since I missed posting it for the EPIPHANY

Mardi Gras 2020 falls on Tuesday, February 25, this year and is also known as Fat Tuesday, the last day of the Carnival season as it always falls the day before Ash Wednesday, the first day of Lent. Fat Tuesday is EXACTLY what it sounds like – time to party and EAT!  I thought this would be a good time to re-run this recipe for Mardis Gras King Cake.  I threw in some history for you also since King Cake isn’t just for Mardi Gras though that is what it is most famous for these days.  I do have to admit I made this cake a few years back when we were living in Texas during Mardi Gras season though since then I have made it for Epiphany without the Mardi Gras colors and using traditional Christmas colors.

A king cake (sometimes rendered as kingcake, kings’ cake, king’s cake, or three kings cake) is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with Mardi Gras and Carnival.

The “king cake” takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day. Some organizations or groups of friends may have “king cake parties” every week through the Carnival season.

Related culinary traditions are the tortell of Catalonia, the gâteau des Rois in Provence or the galette des Rois in the northern half of France, and the Greek and Cypriot vasilopita. The galette des Rois is made with puff pastry and frangipane (while the gâteau des Rois is made with brioche and candied fruits). A little bean was traditionally hidden in it, a custom taken from the Saturnalia in the Roman Empire: the one who stumbled upon the bean was called “king of the feast.” In the galette des Rois, since 1870 the beans have been replaced first by porcelain and, now by plastic figurines; while the gâteau des Rois Also known as “Rosca de Reyes” in Mexico.

In the southern United States, the tradition was brought to the area by colonists from France and Spain and it is associated with Carnival, which is celebrated in the Gulf Coast region, centered on New Orleans, but ranging from the Florida Panhandle to East Texas. King cake parties in New Orleans are documented back to the eighteenth century. The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. Cajun king cakes are traditionally deep-fat-fried as a doughnut would be, and there are many variants, some with a filling, the most common being cream cheese and praline. It has become customary in the New Orleans culture that whoever finds the trinket must provide the next king cake or host the next Mardi Gras party.

Some say that French settlers brought the custom to Louisiana in the 18th century where it remained associated with the Epiphany until the 19th century when it became a more elaborate Mardi Gras custom. In New Orleans, the first cake of the season is served on January 6. A small ceramic figurine of a baby is hidden inside the cake, by tradition. However now, the tradition is giving way to the baby being supplied and the customer placing the baby were ever they wish in the cake. Whoever finds the baby is allowed to choose a mock court and host the next King Cake party the following week (weekly cake parties were held until Mardi Gras).

The classic king cake is oval-shaped, like the pattern of a racetrack. The dough is basic coffee-cake dough, sometimes laced with cinnamon, sometimes just plain. The dough is rolled out into a long tubular shape (not unlike a thin po-boy), then shaped into an oval. The ends are twisted together to complete the shape  (HINT: if you want to find the piece with the baby, look for the twist in the oval where the two ends of the dough meet. That’s where the baby is usually inserted.) The baby hidden in the cake speaks to the fact that the three Kings had a difficult time finding the Christ Child and of the fine gifts they brought.

The cake is then baked, and decorated when it comes out. The classic decoration is simple granulated sugar, colored purple, green, and gold for the colors of Carnival. King cakes have gotten more and more fancy over the years, so now bakeries offer iced versions where there’s classic white coffee cake glaze on the cake before it’s decorated, and even king cakes filled with apple, cherry, cream cheese, or other kinds of coffee-cake fillings.

King cakes are available at bakeries all over South Louisiana, but only after January 6 through Mardi Gras Day.

Mardi Gras is French for “Fat Tuesday” referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which starts on Ash Wednesday. Popular practices also include wearing masks and costumes, overturning most social conventions, dancing, sports competitions, parades and such. Similar expressions to Mardi Gras appear in other European languages sharing the Christian tradition. In English, the day is called Shrove Tuesday, associated with the religious requirement for confession before Lent begins.

This is my version of this yummy yeast bread/cake.

MARDI GRAS KING CAKE (makes 2 cakes)

PASTRY
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water
1/2 cup white sugar
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
5 1/2 cups all-purpose flour

FILLING
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped walnuts or pecans
1/2 cup all-purpose flour
1/2 cup golden raisins
1/2 cup melted butter

FROSTING/GLAZE
1 cup confectioners’ sugar
1 tablespoon water

  • Scald milk, remove from heat and stir in 1/4 cup of the butter.  Allow mixture to cool to room temperature.
  • In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbly, add the cooled milk mixture.
  • Whisk in the eggs.
  • Stir in the remaining white sugar, salt and nutmeg.
  • Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
  • When risen, punch down and divide dough in half.
  • Preheat oven to 375°.
  • Grease 2 cookie sheets or line with SILPATS or parchment paper.
  • In a large mixing bowl combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins.
  • Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  • Roll dough halves out into large rectangles (approximately 10×16 inches).
  • Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side.
  • Bring the ends of each roll together to form 2 oval shaped rings.
  • Place each ring on a prepared cookie sheet.
  • With sharp knife make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  • Bake in preheated oven for 30 minutes.
  • Push the doll into the bottom of the cake.
  • Decorate with beads.
  • Frost while warm with the glaze.

CHERRY ALMOND CREAM CHEESE COBBLER DUMP CAKE

You know me, I prefer to scratch cook 100% of the time. Okay 99% of the time. But this dump cake with the cherry pie filling and buttery cake mix topped with the almonds, pecans or walnuts really makes this a quick, yet flavorful dessert for unexpected company or a church potluck. The addition of the cream cheese makes this is a serious upgrade to your mother’s dump cake of the 90’s. I just haven’t yet converted the cake mix into a scratch version that works as well as the store bought mix.

CHERRY ALMOND CREAM CHEESE COBBLER or DUMP CAKE adapted from Tablespoon Kitchens serves 12

2 – 21 ounce cans COMSTOCK TART cherry (see notes) pie filling
1/2 teaspoon almond extract
8 ounces cold cream cheese, cut into 1/2-inch cubes
1 box yellow or white cake mix (both work well, but preferably the moist version)
3/4 cup butter, melted
1/2 cup chopped pecans, almonds or walnuts
2 tablespoons powdered sugar

  • Heat oven to 350°.
  • LIGHTLY spray a 13×9 baking dish with cooking spray.
  • In medium bowl, mix together the cherry pie filling and almond extract.
  • Spread evenly in the bottom of baking dish.
  • Top evenly with cubed cream cheese pieces.
  • Sprinkle evenly with dry cake mix.
  • Evenly pour melted butter over cake mix, covering as much and as evenly as possible.
  • Sprinkle with chopped almonds or chopped walnuts.
  • Bake 45 to 50 minutes or until top of cake is golden brown and bubbling on edges.
  • Cool 15 minutes.
  • Sprinkle with powdered sugar just before serving.

NOTES:

  • With just the two of us,  I measure the cake mix and then save half for another time and halve the other ingredients as well while baking in an 8×8 baking dish.
  • The cherry can also be traded with Peach or Blueberry with excellent results.
  • If you want to go elegant this recipe prepares well in individual ramekins if you want to take the time to measure everything evenly. 😀

HINT OF CHOCOLATE ORANGE BUNDT CAKE

HINT OF CHOCOLATE ORANGE BUNDT CAKE seriously adapted from Cook’s Illustrated, Cook’s Science, America’s Test Kitchen’s Orange Bundt Cake

CAKE
4 LARGE eggs
2 tablespoons FINELY grated orange zest
3/4 cup orange juice
1 teaspoon PURE vanilla extract
2 cups cake flour
1/2 cup Hershey’s cocoa powder
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
18 tablespoons unsalted butter (cut into 18 pieces and softened)

  • Preheat oven to 350°.
  • Adjust rack to middle position.
  • Grease and flour a large bundt pan.
  • In a medium bowl, whisk eggs, orange zest, orange juice and vanilla together.
  • Sift and whisk together flour, cocoa, sugar, salt, baking powder and baking soda on LOW speed until combined.
  • Add butter one piece at a time until mixture resembles coarse pea sized pieces.
  • Add egg mixture slowly, scraping bowl regularly for about 2 minutes until mixture is light and fluffy.
  • Pour batter into prepared pan and smooth top.
  • Bake 45-55 minutes until tester comes out clean.
  • Cool on wire rack for 20 minutes.
  • Remove cake from pan and continue cooling on wire rack.

ORANGE GLAZE
2 cups powdered sugar
1/2 cup frozen orange juice concentrate, thawed
Juice of 1 LARGE lemon (about 4 teaspoons)
Pinch of salt

  • Whisk 1 1/2 cups of powdered sugar, orange juice concentrate, lemon juice and salt together in bowl until smooth.
  • Place wire rack in a rimmed baking sheet.
  • Brush cake with 1/4 cup of the orange glaze.
  • Let cake stand 1 hour.
  • Whisk remaining 1/2 cup powdered sugar with the remaining glaze.
  • Pour evenly over cake.
  • Let cake sit 5-10 minutes while you prepare the ganache.

CHOCOLATE GANACHE DRIZZLE
1/2 cup semi sweet chocolate chips
1/4 cup heavy whipping cream

  • Add the chocolate chips to a medium sized bowl and set aside.
  • Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, watching it closely so it doesn’t burn or boil over
  • Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. I put a plate on top to trap the heat.
  • Gently stir the cream and chocolate together until they come together to a smooth consistency. DO NOT whisk too vigorously to prevent air bubbles in the ganache making it smoother.
  • Drizzle ganache over cake in an alternate pattern to the glaze.

ORANGE SUGAR
3 tablespoons granulated sugar
1 1/2 teaspoons FINELY GRATED orange zest

  • Using fork mix together the granulated sugar and orange zest.
  • Sprinkle over ganache.

UPSIDE DOWN APPLE HONEY CAKE

This is another scrap of paper I found recently. I’m not even sure how old the recipe is LOL 😀 BUT, it was so flavorful and yummy!

UPSIDE DOWN APPLE HONEY CAKE
1 cup flour
½ cups almond flour
2 teaspoons baking powder
½ cup sugar
¼ teaspoon salt
½ teaspoon QUALITY cinnamon
¾ cup milk
½ cup QUALITY honey
1 teaspoon PURE vanilla
½ cup butter, divided, softened
1 cup PACKED brown sugar
2 Granny Smith apples, peeled, cored and sliced in thick rings
¹⁄³ cup finely chopped walnuts or pecans
2 eggs, room temperature

  • Preheat oven to 350°.
  • In a medium bowl sift together the flour, baking powder, sugar, cinnamon and salt.
  • In another bowl whisk together the milk, honey and vanilla.
  • Place ¼ cup butter in 9×9 baking dish. Place pan in oven until butter melts.
  • Sprinkle ½ cup of the brown sugar over the butter.
  • Sprinkle the walnuts evenly over the sugar.
  • Lay apple slices over the walnuts just slightly overlapping the edges.
  • In a large bowl beat remaining butter until smooth, about 30 seconds.
  • Add remaining brown sugar, beating until smooth.
  • Add eggs, one at a time, beating after each.
  • Alternately add milk and flour mixture until combined.
  • Spread batter evenly over apples.
  • Bake 35-40 minutes until toothpick comes out clean.
  • Cool in pan 5 minutes on wire rack.
  • Use a knife to loosen the edges around the pan.
  • Invert onto plate. Let stand 15 minutes before serving, but serve warm for BEST flavor.

RED VELVET ALMOND CAKE

RED VELVET CAKE/CUPCAKES with ALMOND CREAM CHEESE FROSTING
CAKES
2 cups cake flour
1 cup plus 3 tablespoons almond flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/4 cup unsweetened cocoa powder
1 cup avocado oil
1 1/4 cups buttermilk
scant 2 cups sugar
4 eggs, room temperature
1 fluid ounce red food coloring
1/2 cup plus 2 tablespoons unsweetened applesauce
1 1/4 teaspoons apple cider vinegar
1 1/4 teaspoons vanilla extract

  • Preheat the oven to 350.
  • Line 2-9 inch rounds with parchment paper or 2 muffin pans with 24 cupcake liners.
  • Sift together the flours, baking soda, salt, and cocoa powder in a medium bowl.
  • In the bowl of a mixer blend the avocado oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes.
  • Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until JUST combined.
  • Divide the batter evenly between the cake pans or fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes.
  • Cool the cupcakes completely.
  • Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.

ALMOND CREAM CHEESE FROSTING
12 tablespoons butter, at room temperature
3 – 8  ounce cream cheese packages, at room temperature
4 1/2 cups powdered sugar, sifted
2 1/2 teaspoons PURE vanilla extract
2 teaspoons almond extract

  • In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes.
  • Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

POMEGRANATE CHESS TART

This tart has crisp crust with a creamy filling topped off with a tangy pomegranate gelatin making it the PERFECT winter/holiday dessert.  WARNING, WARNING, DANGER WILL ROBINSON! 😀  BE forewarned this is A LOT of time consuming work and wait time so be prepared to make it the day before.

POMEGRANATE CHESS TART
CRUST
1 cup all purpose flour
½ cup fine yellow cornmeal
½ teaspoon sea salt
½ cup unsalted butter, softened
4 ounces cream cheese, softened
1 LARGE egg yolk

  • Whisk together flour, cornmeal and salt.
  • In a separate bowl beat butter and cream cheese until well blended and creamy.
  • Add egg yolk, beating JUST until combined.
  • Add flour mixture, beating on low until dough begins to form.
  • Shape into a flat disk, wrap in saran and chill at LEAST 2 hours.

 

  • Remove dough from refrigerator and let set at room temperature for 30 minutes or until soft to the touch.
  • Unwrap and roll out dough on a lightly floured surface into a 12-13 inch circle.
  • Fit dough into a 10 inch DEEP tart pan with a removable bottom.
  • Press into pan and fold over edges.
  • Prick bottom of dough with a fork.
  • Chill 30 minutes until firm.

 

  • Preheat oven to 350°.
  • Line dough with parchment paper and fill with pie weights.
  • Bake 15 minutes or until golden along the edges.
  • Remove pie weights and parchment paper.
  • Return to oven and bake 8-10 minutes more until bottom is set.
  • Transfer to a cooling rack and cool COMPLETELY for 30 minutes.

FILLING
1 cup granulated sugar
1 tablespoon WONDRA flour
1 tablespoon fine yellow cornmeal
¼ cup unsalted butter, melted
¼ cup WHOLE buttermilk
1 tablespoon orange zest
3 tablespoons orange juice (1 orange)
2 tablespoons lemon juice (1 LARGE lemon)
3 LARGE eggs, beaten

  • Reduce oven to 325°.
  • Whisk together the sugar, cornmeal, flour, buttermilk, orange juice, lemon juice, orange zest and melted butter until well blended.
  • Add eggs, whisking until smooth.
  • Pour into prepared tart crust.
  • Bake on lowest shelf 35-40 minutes golden AND set.
  • Cool COMPLETELY for 2 hours.
  • Chill until COLD, about 2 hours.

GELEE’
1 ¼ cup FRESH pomegranate juice
2 tablespoons sugar
2 ½ teaspoons (2-¼ ounce envelopes) KNOX unflavored gelatin
3 tablespoons Grand Marnier (orange liqueur)
²⁄³ cup pomegranate seeds, for garnish

  • In a medium saucepan combine the pomegranate juice and sugar, whisking until sugar is dissolved.
  • Whisk gelatin into the mixture quickly and let stand 5 minutes.
  • Cook over medium heat, about 5 minutes, JUST until mixture is steaming and gelatin completely dissolves.
  • Remove from heat and cool 20 minutes.
  • Skim off any foam and whisk in liqueur.
  • Strain through a fine mesh sieve.

ASSEMBLY

  • Remove tart from the refrigerator.
  • Gently pour pomegranate gelatin over chilled tart to just under tart edge. DO NOT OVERFILL! Depending on the depth of your tart pan you will probably have a bit extra.
  • Return to refrigerator and chill 1 more hour.
  • Sprinkle with seeds just before serving.

CIDER GLAZED CHRISTMAS CAKES

CIDER GLAZED CHRISTMAS CAKES
CAKES
¾ cup golden raisins
¾ cup dried cranberries or tart dried cherries
¾ cup candied pineapple
½ cup apple cider
1 ¾ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
²⁄³ cup butter, softened
1 cup sugar
2 eggs
²⁄³ cup whole milk

  • In a small bowl combine the raisin, cranberries (or cherries) and pineapple pieces.
  • Toss with apple cider.
  • Let stand 1 hour.

 

  • Drain fruit, reserving liquid for making your cider drizzle and reserve 2 tablespoons of fruit to chop as garnish.
  • Preheat oven to 350°.
  • Line muffin tins with papers or spray well with non-stick cooking spray.
  • In a medium bowl sift together the flour, baking powder and salt. Set aside.

 

  • In a large mixing bowl beat butter on medium speed until smooth.
  • Add sugar, beating until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk, alternately, beating well after each addition.
  • Fold in drained fruit.
  • Scoop 3 tablespoons of batter into tins.
  • Bake 15 minutes or until toothpick comes out clean.
  • Cool for 10 minutes before removing from pan.
  • Spoon a small amount of drizzle over each cake.
  • Garnish with a bit of chopped dried fruit.

CIDER DRIZZLE
Reserved soaking liquid + enough water to equal 1 cup
2 tablespoons coconut pineapple vinegar (apple cider vinegar works also)
1/2 cup powdered sugar
2 tablespoons cornstarch

  • Whisk together, cook and stir until thickened and bubbly, about 5 minutes.
  • Cool 10 minutes before spooning over cakes.

NOTE: Bourbon or Whiskey can be substituted for apple cider.

ALTERNATE DRIZZLE
1/3 cup butter
2 cups powdered sugar
1 cup apple cider

  • Whisk together until smooth.
  • Glaze cupcakes

BANANA UPSIDE DOWN CAKE

I found this recipe for BANANA UPSIDE DOWN CAKE over at TrickNTreat. I love banana in any type of cake, but this recipe takes bananas to a whole other level. The caramel topping is truly the “icing” on the cake!  I added a small amount of cinnamon to help enhance the flavors.

BANANA UPSIDE DOWN CAKE Yield 8 servings

TOPPING
3 small VERY RIPE bananas, cut lengthwise
4 tablespoons butter
½ cup brown sugar

  • Melt butter in a skillet, remove from heat and add brown sugar, stir until sugar is melted.
  • Pour butter mixture onto 8 in pan, arrange banana, cut into 2 lengthwise  on top of sugar mixture.

CAKE
1 ½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk
2 VERY RIPE bananas mashed
¾ cup sugar
½ teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla
8 tablespoons butter
1 LARGE egg

  • Preheat oven to 350°.
  • Spray an 8×8 baking dish or a loaf pan with non-stick spray.
  • Sift flour, cinnamon, baking powder and baking powder.
  • Beat butter and sugar until creamy.
  • Add salt, vanilla and egg.
  • Fold  in half of the flour, mixing well.
  • Add mashed banana, milk and remaining flour, stirring until well incorporated.
  • Spoon batter over sliced banana topping and spread evenly.
  • Bake for 40-50 minutes or until a tester inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Invert into a serving plate and serve.

NOTE: IF you prefer a different look, the bananas can be cut into chunks or rounds instead of lengthwise. I PREFER a lot of small rounds myself.

While I’m glad I tried this recipe and it was good, I really prefer my regular Banana Nut Bread.

ROASTED APPLE PIE

ROASTED APPLE PIE
CRUST
3 cups flour, plus dusting
¾ cup COLD unsalted butter, sliced
5 ½ tablespoons COLD crisco
1 ½ tablespoons sugar
1 teaspoon FINE sea salt
6-8 tablespoons COLD Vodka or water

  • Pulse together the flour, unsalted butter slices, crisco, sugar and sea salt in food processor until you have a coarse crumble.
  • Gradually add water or vodka 1 tablespoon at a time while pulsing 5-6 times until dough comes together. Divide dough in half, shape into 2 disks, wrap in saran and chill AT LEAST 2 hours.

FILLING
6 medium Granny Smith Apples
¾ cup granulated sugar
¼ cup WONDRA flour
½ cup PACKED brown sugar
1 + 1 teaspoon pumpkin pie spice
¼ teaspoon FRESH grated nutmeg
½ teaspoon FINE sea salt

  • Preheat oven to 375°.
  • Mix together the granulated sugar, 2 tablespoons of the flour and 1 teaspoon of the pumpkin pie.
  • Toss apples in sugar mixture.
  • Line a baking sheet with a silicone mat.
  • Pour apples out onto silicone mat.
  • Bake 30 minutes until tender.
  • Cool 30 minutes.
  • Transfer apples to large mixing bowl.
  • Fold in brown sugar, remaining pumpkin pie spice, nutmeg, sea salt and remaining flour.
  • Chill 1 hour.

ASSEMBLY
3 tablespoons unsalted butter, cut into thin slices.
1 LARGE egg
1 tablespoon water

  • Unwrap 1 dough disk and turn out onto a lightly floured surface.
  • Roll out a 1/8-1/4 inch thick round.
  • Fit into a lightly greased 9″ pie plate.
  • Repeat with 2nd disk and cut into lattice pieces or shapes, set aside.
  • Spoon filling into pie plate.
  • Dot with butter slices.
  • Arrange top crust or pieces as desired.
  • Chill pie 30 minutes.
  • Preheat oven to 375°.
  • Whisk together egg and water.
  • Brush crust with egg wash.
  • Place on lower rack.
  • Bake 1-1 ½ hours. After 30 minutes shield crust edges with foil to prevent burning.
  • Cool on rack 2 hours before serving.

SMASHED BANANA BREAD OR CAKE

Just like most people I have several banana bread recipes, but this one is one of the simplest that makes either a bread or a cake without any modification except baking time!

SMASHED BANANA BREAD

1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 LARGE eggs
1 ½ cups SMASHED & VERY RIPE banana
¼ cup + 2 tablespoons sour cream
1 teaspoon PURE vanilla extract
1 teaspoon DARK rum
5 tablespoons unsalted butter, softened
1 cup sugar
½ cup finely chopped walnuts
½ cup golden raisins
Powdered sugar, for dusting
FRESH whipped butter, for eating

  • Preheat oven to 350°.
  • Grease 9×5 loaf pan OR 9X9 baking dish with non-stick spray.
  • In a small bowl whisk together the flour, baking soda, baking powder and salt.
  • In a medium bowl beat the eggs with the sour cream, rum, vanilla and banana.
  • In a large bowl beat the butter and sugar together until light and fluffy.
  • At a low speed gradually add the wet ingredients to the butter and sugar until well blended.
  • Gradually add the flour into the mixture until well blended.
  • Foll in the raisins and nuts.
  • Pour into prepared pan, scraping bowl clean.
  • Bake. See below for times.

BAKING TIMES:

LOAF PAN
1 hour 30 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

CAKE PAN
Bake 45-60 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

PINA COLADA CHEESECAKE

Awhile back I found a recipe in a magazine for the BEST EVER PINA COLADA CHEESECAKE and as is my nature cut it out and set aside to make. When I went to make it, I realized I had somehow cut off some of the directions so searched the web for the recipe in hopes of finding the missing directions. I DID NOT find the exact one I was looking for, but I did find 2 others that sounded similar and quite intriguing. So, each to these recipes were be made to order and then I made a 4th picking out the best features of each for a recipe of my own.

BEST-EVER PINA COLADA CHEESECAKE version 4, my version, a compilation of ALL the best parts of the first three versions 😀 I eliminated the whipped cream all together because I felt the pineapple curd was smooth enough and a sufficiently smooth topping.

CRUST from version one added a FRESH taste to the normally pedestrian graham cracker crust.  I added the ginger for an added boost. French gallette cookies with sea salt work well also.
8 shortbread cookies, crushed
8 gingersnaps, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING also from version #1, but with alterations for flavor.
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 LARGE eggs
1/2 cup cream of coconut
1/4 cup sour cream
1/4 cup MALIBU pineapple rum
2 teaspoons FRESH finely grated lemon peel
(1) 8 ounce can crushed pineapple, DRAINED EXCEPTIONALLY WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

The PINEAPPLE CURD from version #3 is a MUST!
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat.
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

GLAZE – next time I will be adding a kiwi and a couple raspberries to the glaze for color
8 ounce can crushed pineapple, DRAINED juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapplejuice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Pineapple slices, cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon curd over cheesecake.
  • Top with glaze.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

BEST-EVER PINA COLADA CHEESECAKE #1 – unknown source
A rum spiked coconut filling on a toasted coconut crust topped with pineapple creates a decadent dessert reminiscent of the classic tropical drink.

CRUST
15 shortbread cookies, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons finely shredded orange peel
(1) 8 ounce can crushed pineapple, DRAINED WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

GLAZE
8 ounce can crushed pineapple, DRAINED, juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapple juice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon glaze over cheesecake.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

Pina Colada Cheesecake #2 which I adapted from COOK FOR SMILES  is a smooth and creamy cheesecake that tastes JUST like a piña colada, except that you cannot drink it, but have to eat its layers of pineapple chunks and coconut topped with coconut flavored cheesecake that has been baked to a smooth perfection.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest and chill time 8 hours
Servings 8

CRUST
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 pineapple rings canned
2/3 cup sweetened coconut flakes

  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar, mixing very well.
  • Spread crumb mixture in the bottom of the spring form pan evenly, pressing it over the bottom and half way up the sides.
  • Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.

CHEESECAKE
24 ounces cream cheese, softened
2 tablespoons sour cream
2 eggs
2/3 cup Cream of Coconut Goya*
2 tablespoons heavy cream
2/3 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract

  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
  • Scrape sides and bottom of the bowl and beat for another minute.
  • Add corn starch and sugar and mix until combined.
  • Beat in eggs one at a time, until incorporated.
  • Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
  • Transfer batter into the springform and spread it evenly.
  • Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  • Place roasting pan into the oven and place springform with cheesecake inside the roasting pan.
  • Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes.
  • Turn off the oven and open the oven door half way.
  • Let cheesecake rest for about 10 minutes and take it out of the oven.
  • Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.

WHIPPED TOPPING
1 cup heavy whipping cream cold
1/2 cup Cream of Coconut
2 tablespoons white granulated sugar

  • Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high.
  • Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
  • Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)


TOPPING
3/4 cup sweetened coconut flakes
4 pineapple rings canned
Maraschino cherries

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). 
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
    Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
    Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.

Piña Colada Cheesecake Bars #3 was adapted from DELISH.  The pineapple curd on these bars is what makes them SO SO good. Your very first bite will transport you right onto the beach with a piña colada in hand. 

Yields: 16 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 30 mins

CRUST
12 graham crackers – 1 1/2 cup finely ground crumbs
1/4 cup granulated sugar 6 tablespoons butter, melted
1/4 teaspoon kosher salt

Preheat oven to 325°.
Line a 9″ square baking pan with parchment paper, leaving an overhang on two sides. I like to use my square springform pan.
In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.

FILLING
2 (8-oz.) blocks cream cheese, room temperature
1/2 cup granulated sugar
1 cup coconut Thai Kitchen coconut milk
3 LARGE eggs
1/4 teaspoon kosher salt
3/4 cup sweetened coconut flakes

  • In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
  • Beat in coconut milk, eggs, and salt until smooth.
  • Stir in coconut flakes.
  • Pour mixture over crust and bake until just set, about 45 minutes.
  • Cool completely in pan.
  • Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. 

PINEAPPLE CURD
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat. 
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

ASSEMBLY
2 cups whipped cream topping
3/4 cup toasted sweetened coconut flakes
16 maraschino cherries with stems

  • Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
  • Sprinkle with toasted coconut and keep chilled until ready to serve.
  • Use parchment paper overhang to lift cheesecake out of pan or remove ring if using springform pan.
  • Cut into 16 squares.
  • Top each square with a maraschino cherry before serving.

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.