An Ez birthday cake and meatloaf

With me not being able to stand long in the kitchen with this bad foot, Ive been using shortcut recipes and such, nothing too involved so standing time is minimal. And after being down for so long and not really being interested in cooking, I like that my desire for better stuff is coming back. So I decided to post these recipes anyway even tho they are boxed stuff or ez stuff. After all, sometimes we all need a good shortcut.

First is my bfs Birthday cake. This turned out sooooo good he ate two pieces that nite and asked for some in his lunch. I don't think this will last much longer as hes been doing that pattern daily. Yes it is THAT good.  I wanted to bake from scratch and that didn't happen. I just couldn't stand very long. So I took a box of cake mix and made a pudding cake. Its a pretty standard recipe that many people know but for those that don't here it is... 
Pudding Cake
1 box cake mix
1 small box instant pudding (pair flavor with cake)
1/4 cup oil
1 cup water
4 eggs
Mix all ingredients on med. speed for 2min. Pour into greased and floured pans. I used a bundt pan but you could use layer cake pans too. Bake at 350 degrees for 45-55min. Cool in pan for 5min. then turn out on rack to finish cooling.

I used an orange cake mix. Its very hard to find these days. But we just love it and I only have one box left. Not sure where Ill get it then. And I used lemon instant pudding cuz its what I had here. I tasted the batter tho and to me it wasn't orange enough so I added about a half tsp. orange extract.

If you cant find orange cake mix you could still do this and add more extract and some food coloring if you wanted it to be orange.   
Ganache
2c. chocolate chips
1c. heavy cream

I used 1c. semisweet chips and 1c. 60% dark chocolate chips so it wouldn't be real sweet. It was the perfect balance for this cake. 
Heat the cream to boiling and pour over the chips in a bowl. Stir well to melt the chips. I added a bit of vanilla at this point. You could add other flavors or a bit of liqueur. You can chill it till its a spreadable consistency and frost the cake.

For my cake, I chilled it just till it began to thicken, then drizzled it over the cake letting it puddle here and there. The frosting will harden up in time. I found this ratio to be the perfect one for making ganache. Ive tried others and they often stay too soft when rm. temp. This is firm enough that you could make nice truffles and they would stay firm if not refrigerated. I like that cuz often you keep them chilled and they get too soft to handle when put out to eat. It thickened nicely on the cake too.

And last night I made a BBQ Meatloaf. Ive searched for yrs for a meatloaf recipe to really love. I have one I use alot that I like but its ok. I tried this one last nite and omg.......its awesome. The man requested the leftovers in a sandwich for work today so I know its good.  I used Sweet Baby Rays BBQ cuz that's what I had on hand right now . Here is where I found the recipe.. http://www.canyoustayfordinner.com/2011/03/09/honey-barbecue-meatloaf/  but Ill also post it here.

Honey Barbecue Meatloaf  serves 4
1 lb 90% lean ground beef (I used what I had 80%)
1 slice white bread, ground to crumbs in food processor -or- ½ cup bread crumbs( I used reg. bread crumbs)
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
3/4 cup smoky barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper
Toss one slice of soft white bread in your food processor and grind it into crumbs.
In a large bowl, use your hands to mix together the ground beef, fresh bread crumbs, 2 tablespoons Worcestershire sauce, the spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.
In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
Bake for about 45 minutes at 350 degrees. Slice and drizzle with reserved honey barbecue sauce. 
I used a bit more meat than she called for, maybe a 1/2lb more. Next time Ill add an egg to bind it better. I think that's why I had some trouble getting slices. But its ok. It was delish. I also screwed up and put all the Worcestershire in the meat mix. I was going back and forth to the computer and with my bad foot, it was starting to get to me. But I don't think it really made a difference. This is one I WILL make again.

Blackberry Cobbler Cake

I went to buy eggs from the egg lady again the other day. While I was there she said I could pick more berries. Good thing I kept the basket in my car. But since I didn't expect to go berry picking, I really didn't have on the right shoes to go stomping in the woods. I slipped a few times and even lost my sandal so I stopped picking. I did however get about another 7c. or so. I rinsed them well and let them dry. And then I decided this time to use them fresh in a dessert. I looked online for cobblers but really didn't want that but wasn't sure exactly what I wanted. I did find one however that I liked somewhat, so I decided to do what I always do and tweak it to my own tastes. This is the result. Its really yummy.

Blackberry Cobbler Cake  Serves 8-10

12 Tablespoons unsalted butter (1 ½ sticks)
1 1/2 cups unbleached all-purpose flour
1/2 cup cornmeal
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2 cups sugar

1 1/3 cups buttermilk
1 teaspoon vanilla extract (or Flor di Sicilia extract, I have a copy cat in my postings)
Zest of 1 orange

4 1/2 cups Blackberries (or a mix of berries)
¼ cup sugar

Preheat oven to 350°F and place a rack in the lowest position. Put butter in a 9 x 13in. pan. Put in oven to melt. Remove from oven once melted.
   
In a medium bowl whisk together the flour, cornmeal, baking powder, salt, nutmeg and sugar until well combined. Add the buttermilk, vanilla and orange zest and whisk batter until just combined.  Please do not over mix. Pour batter into the baking dish on top of the melted butter; do not stir.

Sprinkle berries on top of batter; do not stir. Sprinkle ¼ cup of sugar over the mixture; do not stir.

 Bake cake in the lowest rack of the oven 50-60 minutes, or until cake portion is golden and the berries get all juicy .  Keep in mind, the center will take longer to bake so hang in there. I have a convection oven and it took about 45min. If cake is getting too brown around the edges but the center is too wet, cover with foil till done. 

Can serve warm, right out of the pan, with vanilla ice cream or pour cream over some in a bowl.   But it’s good at room temperature too.

Toll House Crumbcake

 

My boyfriend and I love chocolate chip cookies. Long ago I found this recipe for Tollhouse Crumbcake. I made it and he just loved it. So with all this cleaning and packing going on and burning up a lot of energy....we were craving something sweet. I decided to make this. 

I have Vanilla Paste from Trader Joe's that I like to use in special things. Its not really a paste per se but rather a thicker, syrupy vanilla with the ground bean flecks in it. I used that in this. I also used pecans. I love pecans in most everything, they are so rich and buttery. But as I was making this I realized I didn't have enough flour! But I did buy some whole wheat flour so I used that about half and half in this recipe. I like it alot. Not only is it a bit better for you with the fiber but it gives it a heartier flavor....sort of reminded me of whole wheat pancakes. But with the topping and chips it was a great combo.

I know this is an old classic recipe but this was my version, this time.

 

• Nestles Tollhouse Crumbcake
  

TOPPING

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/2 cup chopped nuts (I used pecans)
  
• 2 cups (12-oz. pkg.) Nestles Toll House semi sweet chips (it called for mini chips, didn't have any, I used dark chocolate chips)
  
•  
• CAKE
• 1 3/4 cups all-purpose flour ( I used half all purpose, half whole wheat flour)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1 teaspoon vanilla extract
  
• 3 large eggs
• 1 cup sour cream

FOR TOPPING:
COMBINE brown sugar, flour and butter in small bowl with pastry blender or two knives until mixture is crumbly.

 

Stir in nuts and 1/2 cup morsels.

 

FOR CAKE:
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. 

 

Add eggs, one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. 

 

Fold in remaining morsels. 

 

Spread into prepared baking pan; sprinkle with topping.

BAKE 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

July 4th and Blackberry Wine Cake

Blackberry Wine Cake......I found the recipe on another blog. I'm sorry, I forgot which one but if its yours, leave me the link and Ill add it and let me say thank you for posting it. This is now a family heirloom! The only difference is that I added a Blackberry Wine Sauce to it too and it really enhanced it.


We had our family July 4th picnic and it was a blast. The menu was:
My BBQ ribs
Italian marinated BBQ chicken
My son is smoking two beef tri tips
Potato Salad
Greek Salad
Baked Beans
Daughter is making her 7 layer taco dip
Chips and dip
Deviled eggs
Watermelon
And the cake from the recipe below served with whipped creamMy lil man had two pieces he loved it so much and then licked the paper plate!




Blackberry Wine Cake
1 box white cake mix
1 box blackberry Jell-O or black cherry Jell-O
1/2 cup oil
4 eggs
1 cup blackberry wine
1 cup pecans, chopped


Put pecans into bottom of greased and floured bundt pan.


Mix ingredients and pour into pan. Bake 350 for 45-60 minutes.


Glaze:


3/4 cup powdered sugar
1/4 cup butter
1/2 cup blackberry wine


Melt butter in sauce pan and remove from heat. Add powdered sugar and blackberry wine. Spoon over warm cake.


Sauce:
12-16 oz. fresh blackberries
Rest of Blackberry wine from cake recipe
1/2 c. sugar
1 1/2 tsps. cornstarch


Combine first 3 ingredients and cook on med. heat till berries start to break apart. Remove a few tbs. of the juice to a small bowl or cup and whisk in the cornstarch. Add this mixture to the pan with the cooked berries and heat till thickened. Cool. (The berries I used were fresh but I froze them. You can use frozen berries too from the store.)

Citrus Ricotta Pound Cake

I found a recipe recently online for Lemon Ricotta Pound Cake. I have a Meyer Lemon bush that is just loaded with them and needs to be used up. So when I stumbled onto that page I decided to grab the recipe and play with it. I used lemons from my yard but also added the zest and juice of one navel orange. I love both lemons and oranges so I thought it would be a great taste. I also added some Vanilla extract. The lemon/orange/vanilla combo is just so very Italian and a taste that I love. The only thing I would do is line the pans with parchment paper the next time I make it. I think the extra juice makes it extra sticky. The recipe called for one loaf pan but I found I had extra and could almost make two. So I used a couple silicone pans that I had to use up the extra. Thats what you see up there.

We loved this so much that I'm going to serve it for our Easter dessert. Instead of my typical Strawberry shortcake, I'm going to use slices of this for the base. Then Ill top with my sliced strawberries macerated in a bit of brown sugar and Grand Marnier. Top it with fresh whipped cream.


CITRUS RICOTTA POUND CAKE makes 1-2 loaves.

3/4 c. butter softened
1 1/2 c. whole milk ricotta cheese (one 15oz. container)
1 1/2 c. sugar
3 large eggs
2 t. vanilla extract
1 t. salt
3 t. baking powder
1 1/2 c. flour
juice and zest of 2 lemons
juice and zest of one large orange
powdered sugar for tops

Preheat oven to 350 degrees and place oven rack in the center position. Grease and flour a 9 inch loaf pan. Sift flour, baking powder, together and set aside. In a stand mixer bowl, cream butter, ricotta, and sugar till light and fluffy. Add eggs one at a time, allowing each to incorporate before adding the next. Add vanilla, zest and juice of lemons and orange. Set mixer on low and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so. Pour the batter into the prepared loaf pan, smoothing the batter. Bake the cake on the center rack for 15 minutes, then lower heat to 325 degrees, and bake 50 to 60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean. (Baking time is approximate, the amount of water in the ricotta determines the baking time.) Cool the cake inside the pan for 15 minutes before removing. Remove and let cake cool completely. Sprinkle with powdered sugar slice and serve.

Smaller pans will be done before the loaf pan. The loaf pan may need to go a bit longer so test. When a skewer inserted comes out clean, its done. The cake will be very moist and almost pudding like tho when cooled and sliced.

SEA'S CARROT CAKE

Ive had a request for my carrot cake. Ive had others ask too so I guess its about time I posted the one I use. This recipe is from the Silver Palate Cookbook. I just love that cookbook and use it for many things. I just tweak things to make them my own.


SEA'S CARROT CAKE serves 10-12

3c. unbleached all purpose flour
3c. sugar
1 tsp. salt
1 tb. baking soda
1 tb. ground cinnamon
1 1/2 corn oil (I always use vegetable oil)
4 large eggs, lightly beaten
1 tb. vanilla extract
1 1/2 c. shelled walnuts, chopped (sometimes I do half pecans too)
1 1/2 c. shredded coconut ( I like unsweetened when I can find it)
1 1/2 c. pureed cooked carrots (I shred mine fine and add to the cake mix)
3/4 c. drained crushed pineapple
1/4 c. finely chopped candied ginger (my secret ingredient)
Cream Cheese Frosting (follows)
Powdered Sugar for dusting top (opt.)

1. Preheat oven to 350 degrees. Grease 2 9in. layer cake pans ( I use a bundt pan or a 13 x9 in. pan) lined with waxed paper. (easier to remove from pan but doesn't work with bundt pan if its ridged.)

Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. (If you do not have a good rich vanilla extract, add a bit extra.) Beat well. Fold in walnuts, coconut, carrots, ginger and pineapple. Pour batter into the prepared pans. Set on middle rack of the oven and bake for 30-35min. until edges have pulled away from sides and a cake tester inserted in center comes out clean. (Bundt pan and other sizes might have to bake a bit longer....test them)

Cool on a rack for 3hrs. Fill cake and frost sides with cream cheese frosting. Dust with powdered sugar. (I frost just the top of a 13 x 9 pan or the outside of the bundt cake, I don't make a filling. You could split the bundt cake tho if you wish and fill).

CREAM CHEESE FROSTING

8 oz. cream cheese, at rm. temp.
6 tb. sweet butter, at rm. temp. (sweet butter is unsalted)
3 c. confectioners sugar
1 tsp. vanilla
Juice of 1/2 lemon (opt.)

Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice if you use it. Makes enough frosting for a 2 layer cake.

BANANA SPLIT BIRTHDAY CAKE..

I made this for my sons 13th birthday party. Hes now almost 35yrs old and still talks about this cake. He wanted a toga party with his buddies and they wore those even in our hot tub! So in keeping with his decadent theme I made this cake. BTW they didn't get any plates. As in old Roman days I let them be pigs. I gave them each a fork and told 'em to eat up. They just loved it and it all went too!

First I baked a boat shaped cake like banana splits come in, sort of oval. I used double heavy duty aluminium foil to shape the pan and put it on a lg. baking sheet to support it. I used pound cake mix which I like to use for all my shaped cakes. I think I used two boxes of it for this. Pound cake is a bit sturdier and I figured would hold up longer under the huge amts. of ice cream.

Once it was baked I carefully peeled away the foil and put the cake on a big sheet pan with a lip around it (good for catching melting ice cream if they cant eat it fast enough!) I cut into it to make a lip around the edge so it would hold the melting ice cream inside mostly and took out a bit of the cake too. You do not want to go deep tho or you wont have a bottom to it. Reserve the cake to use in between the rest tho.

Next I scooped on lots of different kinds of ice cream and layered it with sliced bananas, nuts, chocolate fudge topping, caramel topping , strawberry topping, the reserved cake and whipped cream and cherries. If your freezer is big enough you can make it ahead of time and freeze it solid then take out to thaw and soften a bit before you top with whipped cream and cherries. Give the kids a fork and let em at it!

STRAWBERRY NUT LAYER CAKE

I haven't made this in years but as I recall it was soooooo yummy. I got this recipe from a friends sister many moons ago. It makes a great birthday cake. I couldn't find a picture of it online that matched exact but the one you see is close if you make the strawberry frosting too. I often will use a box mix because they save time but I like to make them feel more homemade with additions.

STRAWBERRY NUT LAYER CAKE

1 box Duncan Hines Strawberry Cake mix (or use yellow cake mix)
1 c. frozen strawberries (fresh can be used but use really ripe ones)
1 c. shredded coconut (I would use unsweetened)
1 c. Crisco oil
1 sm. box of Strawberry Jello
1 c. pecans, chopped
4 eggs
1/2c. milk

Mix all ingredients together and bake at 350 degrees. Follow directions on layer cake box for time for layers. As I recall this was a tall cake of four layers so make sure you have enough pans.

Frost with Dream whip or the following frosting....

Strawberry Frosting

1 box (1lb.) powdered sugar
1 stick butter
1/2 c. pecans, chopped
1/2c. strawberries
1/2c. coconut

Mix well and spread on cake or use to fill layers and top with Dream Whip or Whipped cream.

You could also top this with a Cream Cheese Frosting with some strawberries mixed in it and it would be yummy.

Almond Cake

Another cake that I made from mixes that everyone raved about was an Almond Cake. I used a butter cake mix and added chopped almonds and almond extract. Then I made a vanilla pudding mix to use as filling and added some almond extract to that. To top it I just whipped some heavy cream and added a bit more almond extract to that. Sprinkle with toasted almonds and serve.

Apple Cider Cakes

I got a yummy recipe in the mail for this cake which got me looking online for more things . There's a theme here all apple cakes. I love pound cake so couldn't resist this one. Can't wait till it gets cooler I think Ill bake it.

"Spiced Up" Apple Cider Pound Cake

6 lg. eggs
3 Cups Flour -- unsifted
2 sticks Butter or margarine (16tb.)
1/2 tsp. Salt
1/2 c. Shortening
1/2 tsp. Allspice
3 c.Sugar
1/2 tsp.Nutmeg
1/2 tsp Baking powder
1 c. Apple cider
1/4 tsp Cloves
1/4 tsp Cinnamon
1 tsp Vanilla

caramel glaze:
1/2 c. Sugar
1/4 c. Buttermilk
1/4 tsp. Soda
1/2 tbsp. Corn syrup
1/4 c. Margarine
1/4 tsp. Vanilla

Soften margarine and shortening. Add sugar gradually, beating for 1- minutes. Add egg one at a time, beating 1 1/2 minutes after each egg. Sift together all the dry ingredients and add alternately with the cider and vanilla to the shortening mixture. Blend well and bake in a 10" tube pan at 235~F for 1 1/2 hours. CARAMEL GLAZE: Bring ingredients to a rolling boil over low heat and boil for 10 minutes, stirring occasionally. Source: Prize Winning Recipes from the State Fair of Texas, 1976.

This is another one I thought sounded good. Ive never had Buttermilk Icing.

Apple Cider Pound Cake with Buttermilk Icing Cake

3 cups sugar
1 1/4 cup butter
6 eggs
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup apple cider
1 tsp. vanilla extract

In a large bowl, cream sugar and butter. Add eggs one at a time, beating well. In separate bowl, stir together all dry ingredients; set aside. Add dry ingredients alternately with cider to batter mixture. Mix well. Spoon into greased 10-inch tube pan. Bake at 325 F for 1 hour, 10 minutes. Invert onto serving dish. While cake is warm, drizzle buttermilk icing over cake if desired. (serves 12-16)

Icing
1/2 cup sugar
1/4 cup butter
1/4 cup buttermilk
1/2 tsp. vanilla extract
1/4 tsp. baking soda

In a saucepan, combine all ingredients and bring to a boil; Reduce heat and simmer 10 minutes. Drizzle over cake.

APPLE POUND CAKE


2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins

APPLE CIDER GLAZE: 1/2 cup apple cider or apple juice 1/2 cup packed brown sugar 2 tablespoons butter or margarine In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely. In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze. Original recipe yield: 16 servings

Pumpkin Brownies and other yummy stuff!!

I got the latest issue of Country Living and it has all fall things in it. I stumbled across a pull out recipe booklet in there and saw those brownies you see in the picture. I HAVE TO try these!!! I love anything pumpkin and I have an old blog when I first got here that has pumpkin lattes and pumpkin bars on it. I love this time of year when Starbucks makes their Pumpkin lattes and HAVE TO have them. But when I cant I use the recipe from my blog or I buy Coffeemate Pumpkin Spice creamer and top it with a sprinkling of pumpkin spice. Its a good substitute. So since fall is on its way I thought Id post this recipe for you along with some pumpkin butter recipes for those who like to make their own. A good jarred one would work too.


CHEESECAKE BROWNIES MAKES 3 DOZEN

1 1/2C. butter (3 sticks)

3/4 lb. bittersweet chocolate, chopped

8 lg. eggs

1 1/2c.dark brown sugar

4 tsp. vanilla extract

1 1/2 tsp. salt

2 1/4c. flour

3/4c. cocoa

1 lb. cream cheese, softened

2 tb. cornstarch

1 c. apricot jam

1 c. pumpkin butter

Heat oven to 350 degrees. Line a baking pan with parchment paper and lightly butter. (They don't say what size pan but from the looks of the brownies I think its more like a sheet pan with a lip around it, they don't look very thick)
Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2c.sugar together. Stir in 3 tb. vanilla, salt, melted chocolate, flour and cocoa. Pour into prepared pan. Beat cream cheese using a mixer on medium speed till fluffy. Add the remaining 2 eggs, 1/2c sugar, 1tsp. vanilla and the cornstarch; beat till smooth and spread over the chocolate batter. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake till center tests clean---about 40 min. Cool and punch out shapes using Halloween themed cutters.

Frosting Alternatives: In place of pumpkin butter, swirl peanut butter, apple butter or raspberry jam into the cheesecake topping. Or frost with icing.
Mix-ins: Stir in chocolate or peanut butter chips into the batter before baking. Or add chopped nuts such as walnuts, pecans or hazelnuts.
Shapes: Instead of using themed cutters, slice the brownies into triangles. First cut them into squares, then cut each square on the diagonal.

Heres another that my boyfriend just loves, I pack them in his lunch. Try using the pumpkin butter the same way on these only swirl it in the frosting. YUM!

PUMPKIN BARS MAKES 48 LG OR 24 SM BARS

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry
ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Yield: 48 small bars or 24 larger bars I didnt cut into bars, I frosted in the pan and figured we would cut them as we need them. Easy to make tho.

Spiced Pecan & Pumpkin Butter

If you have a fresh "pie" or sugar pumpkin—not a jack o' lantern variety, which will be both watery and stringy after cooking-prepare it by paring, cubing, and steaming until very tender (this can be done in a covered casserole in the oven), then pushing the flesh through a sieve or the fine disk of a food mill. If the puréed pumpkin is too moist—which it is if liquid quickly seeps from a sample spooned onto a plate—line a colander with cheesecloth and drain the purée for a hour or so. To make enough purée for this recipe, start with a good-sized pumpkin, say 5 pounds.

Hard-fleshed winter squash (Hubbard, etc.) can be used instead of pumpkin; prepare it in the same way.
Zest (outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel peeler
1 large can (29 ounces) solid-pack pumpkin plus 1/2 cup water, or 3-1/2 to 4 cups pumpkin purée prepared from scratch (see the headnote)
2 cups (packed) light brown sugar or 1-1/2 cups (packed) light brown sugar
1/2 cup mild honey or light corn syrup
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1-1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped
Makes about 5 cups

1. Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.

2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your taste buds request it.

3. Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard.

Pumpkin Butter
3 cups cooked, mashed, or canned pumpkin
2 cups sugar
1/2 t ground cinnamon
1/4 t ground cloves
1/2 t lemon juice

Combine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4 inch from top. Wipe jar rims clean. Place lids with bands on and process in a boiling water bath 15 minutes. Yield:4 half pints.

These recipes say to can it but Ive found out this about it......so its up to you once you make it how you want to store it......

May I Can Pumpkin Butter?
Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. Pumpkin is a low acid vegetable and requires special attention to preparation and processing.

While pumpkin butters and pumpkin preserves are popular, they cannot be safely canned for room temperature storage.

Freeze pumpkin puree and pumpkin butter instead.
To freeze pumpkin puree. Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. When soft, remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Pack into rigid containers leaving ½-inch headspace, and freeze.

TARRAGON PART 3

HERBED BATTER ROLLS

1 tablespoon active dry yeast
1 cup warm water
1/2 teaspoon sage
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
2 tablespoons white sugar
1 teaspoon salt
1 egg
2 tablespoons butter, cut into small pieces
2 1/4 cups all-purpose flour, divided

In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume. Deflate batter by Stirring with a wooden spoon.

Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.


LEMON TARRAGON CAKE

The surprise ingredient tarragon puts the 'wow' in this cake.

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 teaspoon dried tarragon
1 cup lemon-lime flavored carbonated beverage
1/3 cup lemon juice
4 eggs
2/3 cup vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.



***Here are a couple Tarragon Vinegar recipes to make. Ive made this before and it keeps forever. I just put vinegar in a canning jar or nice bottle and add lots of tarragon to it. The tarragon keeps well in it too so you can use it in cooking if you wish. I let it sit in my pantry at least 6wks before I use it.

TARRAGON VINEGAR

Makes: 2.5 cups

2 1/2 cups white wine or cider vinegar
2 stems tarragon, plus extra for decoration (optional)
1 clove garlic, peeled and halved

Bring vinegar to boiling point in a pan. Put tarragon and garlic into a clean, sterilized bottle or jar. Pour over vinegar. Screw lid down tightly. Leave in a sunny place for 2-3 weeks. Strain, discarding herbs, into a clean, sterilized bottle or jar, adding extra tarragon stems for decoration if desired. Seal and store in a cool, dry, dark place.

TARRAGON VINEGAR II

You need:
Good quality white wine vinegar
Plenty of fresh tarragon leaves

Place plenty of fresh tarragon leaves, stripped from the stalks, into a wide-mouthed jar. Cover with good quality white wine vinegar, cover the jar lightly and leave on a warm window sill - or similar spot - for a couple of weeks. (I sometimes leave mine for months!)

Strain off the vinegar, pour into a pretty bottle with a few fresh sprigs of tarragon and you have a nice gift for a hostess or a useful addition to your own kitchen cupboard.f you are desperate, substitute a couple of tablespoons of good quality dried tarragon for the fresh leaves. Serving Suggestion: This will keep for ages in a dark cool place in the pantry.

LEMON-TARRAGON VINEGAR
4 cups white vinegar
1/4 cup sugar
2 cups tarragon, loosely packed crushed to release oils
2 lemons, peel of,pith removed

Combine vinegar and sugar in a heat and simmer till sugar is dissolved. Put into 2 quart glass jar. Add tarragon and lemon. I use the jars with a rubber seal. Close jar and store in dark cool place for 1-4 weeks. Give a shake every couple days. When desired strength is reached strain through layers of cheesecloth. Heat vinegar to 180 degrees. Ladle into hot sterile jars, leaving 1/4 inch headspace add fresh sprig of tarragon and lemon peel. Place 2 piece caps on. Process 10 minutes in boiling water canner. Nice to gift wrap and put into a fruit basket. This takes 1-4 weeks to infuse flavors. Can be doubled.

Chocolate rich and dark

This rich chocolate Hungarian dessert that Ive made, came up online with some interesting history. The dessert is called Rigo Jansci, a fabulous example is served at George Lang's Gundel restaurant in Budapest. The Rigo Jansci is a chocolate sponge cake with chocolate mousse filling, named after a famous Hungarian gypsy violinist who stole a Belgian duchess from her husband. Superrich and over the top, it's the Zsa Zsa Gabor of chocolate confection.

An elderly and impoverished Prince Joseph Chimay et de Carawan married a young, blond American Claire Ward. While on their honeymoon in Budapest they go do a confectioner's store with a gypsy band performing. She was really "taken" with the singer and they ran off together, leaving the poor Prince heartbroken. So, they named a dessert after the event...
I guess this is a true story because I found this about the violinist....

Clara Ward and her second husband, Rigo Janczi, from a photograph on a German post card from about 1905. And I found more about her, if your interested in reading it click here http://www.answers.com/topic/clara-ward-princesse-de-caraman-chimay Its really pretty interesting.

NATIONAL VAUDEVILLE ASSOCIATION
Continue to the end of Iroquois Avenue, turn onto Katahdin Avenue. At this intersection, to the left side of the road, is the plot owned by the National Vaudeville Association, for use by its members. Uniform bronze markers, flush with the lawn, mark the burial sites of these entertainers. One of the more famous performers buried here is Hungarian violinist Jansci Rigo. Rigo received international attention when he eloped with the Princess de Chimay in 1896. Unfortunately, the Princess was already married to Prince Joseph of Belgium. Rigo immigrated to the United States in 1905 and performed at the Little Hungary restaurant in lower Manhattan.

Ive made this several times and its utterly delicious. But do not make it unless you have company. Trust me, you will eat the whole thing yourself otherwise if your a chocolate lover. Its creamy and rich and unbelievable!

RIGO JANSCI MAKES 35 SLICES
CAKE:
2 tb. butter
2 tb. flour
3oz. unsweetened chocolate
3/4 c. butter , softened
1/2 c. sugar
4 eggs, separated
pinch salt
1/2 c. sifted all purpose flour
Preheat oven to 350 degrees. Butter 11 x 17 in. jelly roll pan, sprinkle flour over the butter. Melt chocolate over low heat and set aside to cool to lukewarm. Cream butter and 1/4 c. sugar till light and fluffy. Add melted chocolate base and beat in egg yolks one at a time. In another bowl beat egg whites with pinch of salt till they cling to the beater; add remaining 1/4c. sugar and beat till stiff peaks form. With spatula stir in approx. 1/3 of the whites into chocolate base and pour chocolate mixture over rest of whites. Sprinkle flour lightly on top (1/2c. flour) and fold in gently till no white streaks show. Pour batter into jelly roll pan and spread evenly. Bake 15-18min. or till cake shrinks away from pan. Remove, loosen and turn out onto rack to cool.
FILLING:
1 1/2 c. heavy cream
10 oz. semisweet chocolate broken into small pieces
4 tb. dark rum
1 tsp. vanilla
In heavy saucepan combine cream and chocolate and stir over med. heat till chocolate dissolves. Reduce heat to low and simmer, stirring constantly till mixture thickens into a heavy cream. Pour into bowl and refridgerate for at least 1hr. When mixture is cold, pour in rum and vanilla, beat till smooth and creamy and soft peaks form. Cut cake in half to make two layers. Spread filling over one layer. Set other layer on top. Refridgerate on a rack for 1hr. I have since found some recipes that suggest you spread apricot or raspberry preserves over the first layer before you put the chocolate filling on. Sounds great to me and I might try that next time.
GLAZE:
1 c. fine granulated sugar
1/3 c. water
7 oz. semisweet chocolate broken into small pieces
In a heavy saucepan heat sugar, water and chocolate over med. heat. Stir constantly till sugar and chocolate dissolve. Remove, cover and let glaze cool for about 20min. Set rack holding cake on jelly roll pan. Hold glaze about 2 in. above cake and pour glaze over it. Refrigerate 20 min. till firm. Cut pieces 5 in each row and 7 in each row down to make 35 squares for serving. Use a sharp knife dipped in warm water. Rinse knife before each cut.

BERRY BUNDT CAKES........YUMMY!

Berries seem to be all over right about now. Out here they are on sale alot in the grocery stores. I buy some now and then to put in my cottage cheese in the morning but theres always too many and they end up rotting and I toss them out. I stumbled tho on this recipe and I must admit.....its tempting me enough to go buy a bunch and make it....I bet you will feel the same way too!
Berry Bundt CakeIngredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup buttermilk
1/2 cup cholesterol-free egg substitute
1/4 cup vegetable oil
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries

1. Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
2. Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.
3. Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.
Yield: Makes 12 servings

A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!
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And heres another that looks yummy and a bit more upscale....

William's Sonoma's Mixed Berry Bundt Cake

5 eggs
1 2/3 cups granulated sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
2 Tbs. kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
3 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)
Mixing bowls
Electric handmixer
Measuring cups and spoons
Bundt cake pan
Saucepan for making the glaze

Preheat your oven to 325°F. Take your bundt pan and Butter and flour it.
Mix all of the following ingredients together in a large bowl. Start by blending the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1 1/2 cups of the raspberries and the blueberries with the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter. Pour the batter into the bundt pan. Bake for approximately 1 hour.

Remove the cake out of the oven and place it on a cooling rack. Let the cake cool for 20-25 minutes. Remove the cake from the pan and let it continue to cool.

Once the cake has cooled you can add a glaze to it. While this is not in the recipe this adds a little something special. Make the glaze by combining butter, sugar and Chambord in a small souce pan. Bring to a boil and then brush it on.
Once the glaze has been applied you can put the finishing touches on the cake. Dust it with powdered sugar and garnish with blueberries, raspberries and blackberries.

********************************While these recipes call for mixed berries, you could vary the mix or just use all of one kind, just make sure the amounts add up to the same needed for the recipe. I could see adding almond extract a bit to enhance the berry flavor or even orange or lemon. With this last one....same thing for the glaze.... some grand marnier if you use orange extract in it......or just keep with the Chambord since its berry flavored.