Lemon Cake

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
Yield: 2 cakes.

Triple Orange Angel Food Cake

Triple Orange Angel Food Cake

*This is so good, nice and orangey tasting!

12 servings

1 (15-ounce) can mandarin oranges

1 (16-ounce) box angel food cake mix

1 teaspoon orange extract

1 tablespoon orange zest

1 (8-ounce) container whipped topping or make your own with heavy cream

Preheat the oven to 350 degrees F. Move a rack to the bottom position.

Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.

In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan or 13x9 glass baking dish. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.

Remove cake from oven and invert onto glass bottle to cool.

Frost cake with whipped topping and garnish with reserved orange segments.

You don't need to use whipped topping, you can drizzle a bit of pd. sugar, milk and vanilla mixed together over the top also.

** be sure to check out 'Sweet As Sugar Cookies' http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

Almost-Famous Molten Chocolate Cake

Almost-Famous Molten Chocolate Cake

Recipe courtesy Food Network Magazine
my husband loves this! and its not hard to make!
4 servings.

For the Cakes:

•6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
•1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
•1 1/3 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•3 tablespoons milk
•1/4 cup vegetable oil
•1 1/3 cups sugar
•1 1/2 teaspoons vanilla extract
•2 large eggs, at room temperature

For the Fillings and Toppings:

•8 ounces bittersweet chocolate, finely chopped
•1/2 cup heavy cream
•4 tablespoons unsalted butter
•1 tablespoon light corn syrup
•Caramel sauce, for drizzling
•1 pint vanilla ice cream
Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

How To Assemble the Cake:

Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Plug the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

Lemon Cake

Lemon Cake
Ina Garten

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
Yield: 2 cakes.

My Strawberry cheese cake!!

My Strawberry cheese cake
1 graham cracker pie crust,use the box or ready made shell
1 8 oz package cool whip
1 c. powdered sugar or less
1 pkg cream cheese
1 can pie filling or fresh strawberries
1t. lemon juice

To make the cream cheese more mixable warm the cream cheese for about 20 seconds or so in the. Mix the softened cream cheese, all the cool whip, powdered sugar and lemon juice until nice and smooth. Spread into the pie crust. Set in the frig for a bit until firm.

You can us canned pie cherries or strawberries on top. The best to use are fresh strawberries, either sliced or whole, sprinkle with a bit of sugar. You can also use the small tart shell for the filling.

All-Purpose Cake Mix

All-Purpose Cake Mix

Ive been using these for years. They are from the make a mix cookbook.

10 cups all-purpose flour

6 1/4 cups sugar

1 cup cornstarch

5 tablespoons baking powder

1 tablespoon salt

2 1/2 cups vegetable shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 17 cups ALL-PURPOSE CAKE MIX.Description: "Use this mix as you would a packaged cake mix."Yield: "17 cups"
***********

This makes:

Elegant White Cake3 1/2 cups Basic Cake Mix

3/4 cup milk

3 egg whites

1 teaspoon vanilla
Preheat oven to 375F. Grease and flour two 8" round pans. Combine Basic Cake Mix and milk in a large bowl. Beat at medium speed 2 minutes. Scrape bowl and beaters. Add egg whites and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake 20 to 25 minutes, till a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then cool on wire racks. Frost as desired.
Yield: "1 cake"

And this:
Sunny Yellow Cake
3 1/3 cups Basic Cake Mix

3/4 cup milk

2 eggs -- well beaten

1 teaspoon vanilla
Preheat oven to 375F. Grease and lightly flour two 8" round pans. In a large bowl, combine Basic Cake Mix and milk. Beat at medium speed 2 minutes. Scrape bowl and beaters. Add eggs and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake 25 to 30 minutes, till a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then cool on wire racks. Frost as desired.
Yield: "1 cake"