Old-Fashioned Pound Cake

This is from Ratio a cookbook for the mathematician in every cook.

The ratio = 1 part butter : 1 part sugar : 1 part egg : 1 part flour
by weight

The following makes enough for one 9″ loaf pan. The books says it will mix better if doubled to the pound ratio. I have only made it as follows but I am sure it will mix better with more ingredients, unless you have a small mixer.

Pound Cake
8 ounces butter, at room temperature, plus enough to butter the pan
8 ounces sugar
1 teaspoon salt
8 ounces eggs, at room temp. (about 4 large eggs, plus 1 large yolk), lightly whipped to combine
Juice and zest of 1 lemon
Juice and zest of 1 lime
1 tsp. vanilla extract
8 ounces flour (about 1 3/4 cup)
1 tsp. baking powder (optional, but I hedged my bet and added it)

For the citrus glaze:
1 Tbsp. lemon juice
1 Tbsp. lime juice
1/4 cup sugar

Preheat oven to 325F. Butter a 9-inch loaf pan.

In the bowl of a standing mixer, beat butter with paddle attachment for a minute. Add the sugar and salt and beat on med-high until the butter becomes very pale and volume has increased by about 1 third, 2-4 minutes.

Add the eggs slowly, so that they are gradually beaten into the batter, another minute or so. (If the batter appears to break, it should be ok when the flour is added.)

Add a tablespoon of each juice, all the zest and the vanilla.

Reduce the speed of the mixer to med-low. Add the flour. Mix only to incorporate the flour.

Pour batter into pan and bake 1 hour. Test, if blade or toothpick comes out clean remove and let rest 5 min. Turn out on rack to finish cooling.

Meanwhile, for the glaze combine the citrus juices and sugar in a small pan over med-high heat; stir until the sugar is dissolved. Taste to check the sweet-sour balance and adjust if necessary.

Brush cake with glaze on all sides.


Angel Food Cake

Making Babka with my mother’s recipe leaves behind many egg whites. Mom never really cared for Angel Cake so it was not something we had very often growing up. However, once I started making babka it seemed like a good use for the egg whites. When I was doing the baking, Mom found Angel Cake acceptable. This is the first year I made an Angel Cake since Mom left us for that great pinocle game in the sky. In her honor, I think we will have it drowned in frozen peaches in a heavy syrup and whipped cream.

This recipe is adapted from Joy of Cooking. I don’t sift the flour and sugar as many times as the original directions and that works for me.

Angel Cake

Angel Cake

Preheat oven to 350F

1 1/4 cups sugar
1 cup cake flour, sifted before measuring
1 1/4 cups egg white (about 10 whites, I use the seven left from Babka)
1 Tbsp. water (optional)
1 Tbsp. lemon juice (optional)
1 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract

Sift sugar, set aside

Sift (again) together:
1 cup flour
1/2 tsp. salt
1/4 cup of the sifted sugar

Whip egg whites, water and lemon juice until foamy.
Add 1 tsp cream of tartar.
Whip until stiff but not dry. Fold in vanilla and almond extracts.

Gradually whip in remaining sugar, 1 Tbsp. at a time.

Sift in 1/4 cup of flour mixture, gently fold into whites. Continue adding flour and folding in until all the flour is incorporated. Pour the batter into an ungreased 9-inch tube pan (ok, I only have a 10-inch pan and that also works for me).

Bake 45 minutes. Remove from oven and allow to cool upside down.

Raspberry Cream Cheese Coffee Cake

This one really is from AllRecipes.com. See the original recipe here.

My sister Gail found this recipe.

2 1/4 cups all-purpose flour
3/4 cup white sugar
3/4 cup unsalted butter, cut into 1-inch pieces

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350F. Grease and flour a 9-inch spring-form pan.

Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs.

Remove 1 cup of mixture from food processor and set aside.

To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth.
Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Wipe out processor bowl and use it to beat cream cheese, 1/4 cup sugar, and 1 egg together until smooth; pour into batter-lined pan and spread evenly.

Spread raspberry preserves carefully over cheese filling.

Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.

Bake until filling is set and crust is deep golden brown, 45-55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Optional – drizzle top with a mixture of 1 cup confectioner’s sugar, 1 tsp. almond extract and enough water to make pourable.

Lemon Bars

This recipe is from Southern Living

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar

Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease.

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

Bake at 350° for 20-25 minutes or until lightly browned.

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice.
In a separate small bowl, stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture.
Pour mixture over hot baked crust.

Bake at 350°F for 25 minutes or until filling is set.
Let cool in pan on a wire rack 30 minutes.
Lift from pan, cool completely on a wire rack (about 30 minutes).
Cut into bars; sprinkle with powdered sugar.

Pumpkin Fantasy Supreme

This comes from the Kraft website, and ok, they called it layered pumpkin dessert but how boring is that? I made the recipe as follows, which was half the original recipe. Cool whip and instant pudding always seem to show up at our holiday table.

About 15-18 gingersnaps, finely crushed (scant 1 cup crumbs)
3 Tbsp. butter, melted
1 8-oz. package cream cheese, softened
1/4 cup sugar
3/4 cup canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
1 egg
1 package instant vanilla pudding
1 cup milk
1/2 8-oz tub cool whip, divided
1/4 cup chopped pecans, toasted

Heat oven to 350F

Mix cookie crumbs and butter. Press into 8″x 8″ pan (I used a 8″ x 9″ pan). Bake 10 minutes.

Beat cream cheese and sugar in mixer until well blended. Add pumpkin and spices, beat well. Add egg and mix on low speed just until blended. Pour over crust.

Bake 30 minutes or until center is almost set. Cool 1 hour.

Whisk pudding and milk in a medium bowl for 2 minutes. Whisk in 1/4 of the tub of cool whip, about 1/2 cup. Spread over dessert. Cover with cool whip (remaining half of the half of tub).

Refrigerate 3 hours until firm. Sprinkle with pecans just before serving.

Makes 8 servings.

Apple Crisp

This works well with many fruits. Morgan made something similar using apples, pears and cranberries.

1/2 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 tsp. cinnamon
1/4 cup butter
1 tsp. grated lemon zest, optional

5-6 cups peeled, sliced apples (2 pounds)
2 Tbsp. sugar

Preheat oven to 350F

Combine oats, brown sugar, flour, cinnamon & a pinch of salt. Cut in butter until pea-size crumbles form. Set aside.

Peel, core and slice fruit and place in 10x6x2-inch baking dish. Sprinkle with sugar.

Top with crumb mixture. Sprinkle with a grating of nutmeg or a sprinkle of ground cloves, if desired.

Bake 350F 40-45 minutes. Serves 6

Blueberry Mini Cakes

I copied this from our old neighbor, Chris. I know it came from a respectable magazine so my lack of sufficient instructions comes from my laziness in copying. Sigh.

These look like muffins but as the name says, are really cake. Yummy.

Streusel Topping
3 Tbsp. flour
4 Tbsp. white sugar
1/2 tsp. cinnamon
2 Tbsp. butter
Mix flour, sugar & cinnamon in a small bowl. Cut in butter until fine crumbles. Set aside.

1 3/4 cup flour
1/2 tsp. salt
2 tsp. baking powder
6 Tbsp. butter
1 cup sugar
1 tsp. vanilla
2 large eggs
1/2 cup milk
2/3 cup whole blueberries

Preheat oven to 375F. Line cupcake pans with paper liners.

In a medium bowl, sift flour, salt and baking powder. Set aside.

In a large mixer bowl, cream butter and sugar until fluffy. Add vanilla and eggs and beat well to blend. Mix in milk. Stir in flour, by hand, until just blended.

Drop a spoonful of the batter into each muffin cup. Add 2-3 blueberries and top with another teaspoon of batter. Be careful not to overfill the cups. Sprinkle streusel topping evenly over the cakes.

Bake 22 minutes

I think this will make 24 cupcakes. My original directions say to use mini-muffin pans. No quantities. It makes much more than 24 mini-muffins.

Sticky Toffee Ginger Pudding

On our last night in England we had dinner in Exeter at a pub called the Barn Owl. For dessert Mike and I shared an order of Sticky Toffee Ginger Pudding topped with clotted cream.  I’m not much of a dessert person but this pudding was nothing short of divine.

Sadly, I have no idea how they made this wonderful dessert. An internet search reveals a variety of recipes. I decided to try the combination below – gingerbread cake with toffee sauce. While it doesn’t quite live up to my memory of the the Barn Owl’s version (probably because I don’t have any clotted cream!) it is still good. I am including a few notes for myself for next time.

Ginger Bread
adapted from Joy of Cooking

Preheat oven to 350F

In a large, heavy saucepan (a large pan = 1 less bowl to wash)
Melt 1/2 cup butter, let cool
Add and beat well:
1/2 cup sugar
1 egg

In a medium bowl, sift together:
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt

In another bowl combine:
1/2 cup light molasses
1/2 cup honey
1 cup hot water
1 Tbsp. grated orange rind
(Grated fresh ginger — try next time)

Add the dry ingredients and liquid ingredients alternately to the butter mix. Blend well. Pour into a greased, 9 x 9 x 2 pan.

Bake until done, 45-60 minutes.

Toffee Sauce
1/2 cup butter (1 stick)
1 cup heavy cream
1 cup brown sugar, loosely packed
2 tsp. vanilla

Melt butter in 2 quart heavy saucepan. Add remaining ingredients and bring to a boil. Lower heat and simmer until slightly thickened, about 5 minutes. Stir occasionally.

To serve, pour warm sauce over a slice of cake and top with whipped cream or ice cream, if you aren’t in England and can’t get clotted cream. Sigh.

Nut Rolls

Almond Nut Roll & Poppy Seed Roll

Sweet Dough:
3/4 cup milk
1/2 cup sugar
1 1/4 tsp. salt
1/2 cup butter
1/3 cup warm water (105F-115F)
2 packages active dry yeast
3 egg, room temp.
5 1/2 – 6 1/2 cups flour

Scald milk; stir in sugar, salt & butter. Cool to lukewarm.

In bowl of electric mixer, dissolve yeast in warm water. Add milk mixture, eggs and 5 cups of flour. Using a dough hook, mix 2-3 minutes on low speed (2 of Kitchen Aid mixer). Add remaining flour 1/2 cup at a time until dough holds together.

Knead in mixer or by hand until dough is smooth and elastic, about 7-10 minutes.

Place in a greased bowl, cover with plastic wrap all allow to rise in a warm place until doubled in bulk.

Punch down and divide into 4 pieces.

Roll each piece of dough out into a rectangle about 12″ x 14″. Spread desired filling over the dough, covering with a nice thick layer of filling.

Roll up the loaf starting on the long side. Pinch the edge to seal and press down edges. Place on a parchment lined baking sheet (2 rolls will fit on one baking sheet), cover with a clean towel and allow to rise until double.

Bake at 350F for about 40-45 minutes, until done. Brush with egg wash 5 minutes before done.

I used Solo brand Cake and Pastry fillings. I made 2 rolls using 1 can of poppy seed filling and 2 rolls using 1 can of almond filling.

Mom’s walnut filling:
½ cup sugar
½ lb. walnuts chopped fine
1 tsp. cinnamon
milk to make spreadable

Mrs. Chabra’s walnut filling
I found this recipe mixed in some old papers from Mom.
To Mom’s walnut filling add:
1 Tbsp. butter, melted
1 egg beaten
This made a more creamy filling.

Mrs. Chabra’s Poppy Seed filling
I have not made this but I don’t want to loose it. It’s on the same crumbled and ripped page as the walnut filling. [For the record, this is typed EXACTLY as it is on the “cookbook” page. I only have page 43.]

1 lb. poppy seed
1 cup sugar
juice of 1/4 lemon or 1 Tbsp. lemon extract
3 Tbsp. shortening
1 egg, beaten
(no milk)

Combine all the ingredients and cook for 5 minutes.

Peanut Butter Cake

Peanut Butter Cake

This recipe comes to us from one of my daughter’s best friends, Gen. My thanks to the Wickizer family.

4 eggs
2 cups sugar
1 cup milk
1 teaspoon vanilla

2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt

1 cup peanut butter
10 oz. chocolate chips

Preheat the oven to 350F degrees

Beat together the first 4 ingredients.
Add the flour, baking powder and salt.

Pour into a large, greased and floured cookie sheet with 1-inch rim. Bake 20 minutes.

Remove from oven and immediately spread with the peanut butter. Refrigerate until cool.

Melt the chocolate and spread on top.

Refrigerate until cool, cut into squares.