Desserts
Best Ever Apricot Upside-Down Cake
Mary Jo & Tom Miller
Ingredients
1 c. + 2 t. all-purpose flour
1 ¼ t. baking powder
¼ t. salt
¾ c. granulated sugar
4 t. butter, softened (or other shortening)
1 egg, well beaten
½ c. milk
1 t. vanilla
Glaze:
4 t. butter
½ c. brown sugar
4 or 5 apricots
optional: pecans or almonds
Directions
Sift flour once, then add baking powder, salt and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla. Add to flour mixture, stirring until all flour is dampened, then beat vigorously for one minute.
Melt four tablespoons butter in pan over low flame. Add brown sugar. Stir until melted. Arrange fruit on top (optional: add pecans or almonds). Turn batter over contents of pan.
Bake in 350-degree oven for 50 minutes (or until done). Loosen cake from sides of pan onto plate.
Red Velvet Cake
Lauren Young
Ingredients
2 eggs
1 2/3 c. sugar
2 ½ c. flour
1 ½ c. oil
1 c. buttermilk
1 bottle red food coloring
1 t. baking soda
1 t. vanilla
1 t. vinegar
½ t. salt
Directions
Mix all ingredients together in a bowl. Pour into three 9” pans (greased and floured), and bake at 350 degrees for 30 minutes or until done. After removing cakes from oven, flip out of pan onto cooling rack.
Icing:
1 stick butter, softened
8 oz. cream cheese
1 box powdered sugar
Mix together and refrigerate.
When cakes are cool, ice between layers, then ice top and sides of cake.
Strawberry Rhubarb Pie with Crumble Topping
Kat Gordon
Visit
Muddy’s Bake Shop to try more of Kat’s recipes.
Ingredients
Pie Filling:
1 pie crust, 9 or 10 inches
2 c. rhubarb, chopped
2 c. strawberries, sliced thickly
1 c. sugar
¼ c. flour
2 T. cornstarch
1 t. lemon juice
1 T. butter, in small pieces
Crumble:
½ c. light brown sugar
4 T. butter, melted
¼ c. almonds, chopped
¼ c. pecans, chopped
1 t. cinnamon
¼ c. old-fashioned oats
Directions
Preheat oven to 350. Keep crust in icebox until ready to fill. Dump strawberries and rhubarb into large bowl, and gently toss with sugar, flour, cornstarch, and lemon juice. Pour into chilled pie shell, and dot with butter. Chill while preparing crumble.
Mix all crumble topping ingredients together thoroughly, and top pie, spreading evenly.
Place on parchment-lined baking sheet, and bake 55-65 minutes (check at 40 minutes) or until crust is golden and juices are bubbling. Cool before serving.
White Chocolate Bavarian
Stacy Wright, Andrew Adams & Wally Joe
Ingredients
1/8 lb. butter, softened
1/8 lb. (¼ c.) sugar
1/8 lb. (½ c.) bread flour
1/8 lb. oatmeal
1 t. cinnamon
4 sheets (or ½ oz.) gelatin
½ lb. (or 2 c. grated)
white chocolate, melted
4 fl. oz. water
12 fl. oz. cream
4 wire bale glass jars, 10 oz. or larger
1 c. milk
1 c. cream
½ t. salt
½ c. sugar
¾ c. egg yolks
1 t. vanilla extract
½ c. pomegranate juice
3 oz. applesauce
1 oz. corn syrup
¼ oz. pectin
7/8 lb. sugar
¼ oz. lemon juice
Directions
(may take 2 days)
Cream butter and sugar. Add flour, oatmeal, and cinnamon. Crumble onto cookie sheet. Bake at 350 degrees, stirring every 5 minutes, until lightly brown and crunchy like a cookie. Place an even ½ - inch layer in bottoms of jars. Soak gelatin in water for 10 minutes.
Meanwhile, whip cream to soft peaks, and refrigerate. Combine milk and cream with salt and sugar in sauce pan until it boils. Place yolks in bowl, and pour cream over slowly while whisking to temper. Add mix back to pot and whisk until mix thickens and coats the back of a spoon.
Strain mix, add vanilla, and pour over gelatin to melt. Add melted chocolate. Cool to body temperature. Fold in whipped cream, and pour over crumb mixture. Reserve about ¼ inch at top of jar. Refrigerate.
To make jelly, cook applesauce on sheet tray at 200 degrees for 30 minutes. Combine pomegranate, applesauce, and corn syrup a sauce pan. Blend ½ sugar and pectin in bowl.
Add pectin and sugar to applesauce. Boil, stirring constantly. Add remaining sugar, and boil 2.5 minutes. Remove from heat, and stir in lemon. Cool to room temperature. Pour into jars. Cool in refrigerator overnight. For tarragon syrup, blanch tarragon for 1 second in boiling water and immediately shock in ice water. Drain and puree with syrup. Drizzle over Bavarian and serve with top open.
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