I Like Cake

Louisanna Stranger Cake

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From 2 Cookin Mamas

Eat with John from Path Back Farms red pepper jelly

Ingredients:

  • 1 Butter Pecan boxed cake mix
  • 1 can coconut pecan frosting
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup pecans, chopped

Directions:

Preheat oven to 375 degrees. Grease & flour a bundt pan.

Place all ingredients in mixer, including the frosting, and blend well.

Pour into prepared bundt pan and bake for 45-50 minutes or until toothpick inserted in center comes out clean.

Remove from oven and let cool in cake pan for 10-15 minutes. Invert onto wire rack and let cool completely.

Sprinkle with powdered sugar and serve.

rhubarb

Darrylene’s Rhubarb Cobbler from The Hobby Farm

 

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
  2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
  3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
  5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

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Mystery Chocolate Chunk Brownies With Maple & Bacon

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from food.com

SERVINGS
9-12
YIELD
9 large brownies
UNITS
US
4 ounces bittersweet chocolate pieces
1⁄3 cup extra virgin olive oil
2 large eggs, at room temperature
3⁄4 cup granulated sugar
2 teaspoons maple syrup
1⁄4 teaspoon sea salt
1⁄2 cup whole wheat pastry flour
1⁄3 cup cooked bacon
On Sale Near You

Preparation:.
Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.

Carleton Place Farmer’s Market Zucchini Cupcakes

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Ingredients

  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 1 cup grated zucchini
  • 1 cup grated carrots

images (37)

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.
  3. Let cool in the tins on rack for 10 minutes. Remove from pans and allow to cool completely. Ice with chocolate or vanilla icing and garnish with walnut or pecan halves.

“Shop The Carleton Place Farmer’s Market —- Because there is no place like home!”

Chocolate Cake in a “Heart BEET”

The beets used in this recipe from John Sandberg’s farm, Path Back Farms, which is located just outside of Carleton Place.
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Rich Beet Chocolate Cake– by Anna Olson
INGREDIENTS
Cake
2 cup all-purpose flour

1 ¾ cup sugar

⅔ cup Dutch process cocoa powder

1 tsp baking powder

1 tsp salt

¾ cup unsalted butter at room temperature, cut into pieces

2 large eggs at room temperature

1 tsp vanilla extract

¾ cup finely grated cooked beets (about 2 large beets)

1 ¼ cup hot water

beets

Frosting
1/2 cup + 2 Tbsp unsalted butter

1 cup sugar

¾ cup Dutch process cocoa powder

¾ cup whipping cream

1 tsp vanilla extract

½ tsp salt

DIRECTIONS
Cake

1. For the cake, preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess.

2. Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter has been worked into the flour (it will seem dry and crumbly).

3. Add the eggs and vanilla and mix in slightly, then mix in the beets. Add the hot water while mixing on low speed, then increase the speed to medium high and continue to mix for 2 to 3 minutes, until the batter is thick and fluffy. Scrape the batter into the prepared pans, spread to level the batter and tap the pans on the counter to knock out any large air pockets.

4. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 30 minutes then turn them out onto a cooling rack to cool completely.

Frosting

1. For the frosting, melt the butter in a medium saucepot, then whisk in the sugar and cocoa powder. Continue to whisk this over medium heat until the mixture begins to bubble, then whisk in the cream. Continue to whisk until the mixture returns to a simmer (gentle bubbles) and whisk for an additional minute. Remove the pan from the heat and stir in the vanilla and salt. Cool the mixture (it will look like a thick fudge sauce) to room temperature, then chill for about 1 hour, stirring occasionally while chilling. This will set the frosting to a spreadable consistency.

2. To assemble, peel the parchment from a cake layer and place it on a plate or platter. Spread an even layer of frosting over the top of the cake and place the second cake layer on top. Frost the top and sides of the cake, spreading until smooth. Chill the cake to set, but pull the cake from the fridge an hour before slicing and serving.

3. The cake will keep for up to 4 days, refrigerated.

Honey Bee Cake- Dunlop’s Honey

 by Nigella Lawson

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Ingredients
Cake:
4 ounces semisweet chocolate, broken into pieces
1 1/3 cups soft light brown sugar
2 sticks soft butter
1/2 cup honey
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon bicarbonate soda (baking soda)
1 tablespoon cocoa
1 cup boiling water
Sticky Honey Glaze:
1/4 cup water
1/2 cup honey
6 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons confectioners’ sugar
Bees:
1 ounce yellow marzipan
12 flaked almonds
Special equipment: 9-inch springform tin

Directions

Take whatever you need out of the refrigerator so that all ingredients can come to room temperature, and while that’s happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.

Preheat the oven to 350 degrees F, and butter and line a 9-inch springform tin.

Beat together the sugar and soft butter until airy and creamy, and then add the honey.

Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.

Let the cake cool completely in the tin on a rack.

To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the sugar through a sieve and whisk again until smooth.

Choose your plate or stand, and cut out 4 strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and set the thoroughly cooled cake on the prepared plate. Pour the glaze over the cold honey bee cake; it might dribble a bit down the edges, but don’t worry too much about that. The glaze stays tacky for ages (this is what gives it its lovely melting gooiness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. Keep the pan of glaze, (don’t wash it up), as you will need it to make the stripes on the bees.

Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees’ bodies, slightly tapered at the ends.

Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake. About 3 stripes look best, and then very carefully attach the flaked almonds at an angle to make the bees’ wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare. I’m afraid to admit, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, which is s1mehow what the eyes give them, but then this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake.

Mrs. Walter’s Rhubarb Cake–Pathback Farms

l cup sugar

l/2 cup butter

l egg

l t. baking powder

l t. soda

2 cups chopped rhubarb from Pathback Farms

l/2 cup sour milk

2 cups flour

Topping:

l cup brown sugar

l cup coconut/ optional/ Mike doesn’t like coconut.

l t. cinnamon

Bake at 350 for 45 minutes.

I usually make this as a coffee cake; although it can be made as a loaf cake, with less topping. This is from a Collection, One of a Kind! December, 1993. This was around the same time Marion White published a book of profiles of Newfoundland Women, most well known. This inspired writing about women I admired, most of whom would never be known outside the kitchen walls. Mrs. Walters was 78 or 80 at the time. For full story, see Website.

Go Anywhere Rhubarb Bars–Pathback Farms

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COOKIE CRUST
l c all purpose flour
l/3 c confectioners sugar
l/3 c butter or margarine

FILLING
l c sugar
l/4 c all purpose flour
2 eggs beaten
l t vanilla extract
3 c finely chopped fresh or frozen rhubarb

Combine ingredients for crust and press into bottom of ll” x 7″ baking
pan. Bake this for l2 min. at 350 degrees. Combine first four of
filling ingredients and add rhubarb. Pour over warm crust. Bake at 350
for 35-40 min. Test with wooden toothpick. Insert in center of baked
bars to see if it comes out clean. Cool on rack.

 

Leftover Root Vegetables & Orange Cake

recipe-image-legacy-id--838487_11                                                             Leftover Root Vegetables & Orange Cake

From Good Food

Ingredients

  • 200g butter, melted, plus extra for greasing
  • 140g sultanas or raisins
  • zest and juice 2 oranges, or 4clementines
  • 300g self-raising flour
  • 300g light soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 4 large eggs, beaten with a fork
  • 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
  • 200g icing sugar or fondant icing sugar
  • few crushed white sugar cubes

Method

  1. Heat oven to 180C/350 F 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zestand juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
  2. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 – 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
  3. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.