Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Cakes’ Category

• 1/3 cup honey

• 1/4 cup butter, softened

• 1 egg

• 1 can (8 oz.) crushed pineapple

• 1 tbsp. grated orange peel

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1/4 tsp. ground nutmeg

• 1 cup chopped dates

• 1/2 cup chopped walnuts, optional

Preheat the oven to 375 degrees. In a large mixer bowl, beat together honey and butter for 1 minute. Beat in the egg, then undrained pineapple and orange peel. In a medium bowl, combine the remaining ingredients; stir into pineapple mixture until just blended.

Spoon batter into 12 greased muffin cups. Bake in a preheated oven for 25 minutes or until a toothpick inserted comes out clean. Cool slightly in pan before turning out onto wire rack. Serve warm.

• 3/4 cup packed light brown sugar

• 1/4 cup all purpose flour

• 1/4 cup butter, softened

• 3/4 cup chopped nuts

• 3/4 cup Semi sweet mini chocolate chips

Combine brown sugar, flour and butter in a medium bowl until crumbly. Stir in nuts and mini chips.

• Chocolate streusel (recipe follows)

• 1/2 cup butter, softened

• 1 cup sugar

• 3 eggs

• 1 cup sour cream

• 1 tsp. vanilla extract

• 2 cups all purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

Prepare chocolate Streusel and set aside.

Cream together the butter and sugar in a large mixing bowl until light and fluffy. Add eggs; blend well on low speed. Stir in sour cream and vanilla. Combine flour, baking powder, baking soda and salt; add to batter. Blend well.

Sprinkle 1 cup of the Chocolate Streusel into greased and floured 12-cup Bunt pan. Spread one third of the batter (about 1 1/3 cups) in pan; sprinkle with half the remaining streusel (about 1 cup). Repeat layers, ending with batter on top. Bake at 350 degrees for 50 to 55 minutes or until cake tester comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.

• 2 (3 oz.) packages cream cheese, softened

• 2 tbsp. confectioners’ sugar

• 2 tbsp. lemon juice

• 2 cups unsifted flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 cup granulated sugar

• 1/2 cup butter, softened

• 3 eggs

• 1 tsp. vanilla extract

• 1 (8 oz.) container sour cream

Preheat the oven to 350 degrees. In a small bowl, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat granulated sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with the sour cream; mix well.

Pour half the batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with Cinnamon nut topping. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Serve warm.

Cinnamon Nut Topping:

Combine 1/4 cups finely chopped nuts, 2 tbsp. granulated sugar and ½ tsp. ground cinnamon.

• 2 cup raisins

• Water

• 6 3/4 to 7 1/4 cups all-purpose flour

• 2 packages dry yeast

• 2 cups milk

• 3/4 cup granulated sugar

• 1/4 cup butter

• 2 tsp. salt

• 3 eggs

• 2 tsp. ground cinnamon

• Powdered Sugar Icing

In a small bowl, combine raisins with enough hot tap water to cover. Plump for 5 minutes; drain well. Set aside. In a large bowl, combine 3 cups of the flour and the yeast. In a medium saucepan, heat milk, ¼ cup of the granulated sugar, the butter and salt over low heat just until warm (115 to 120 degrees) and until butter is almost melted, stirring constantly. Add to flour mixture; add eggs. Beat with an electric mixer at low speed for ½ minute, scraping the sides of the bowl constantly. Beat 3 minutes at high speed, scraping bowl constantly. Stir in the plumped raisins. Stir in as much remaining flour as can be mixed in with a spoon. Turn out onto lightly floured board. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled, about 1 ¼ hours.Punch dough down; divide in half.

Cover; let rest for 10 minutes. Roll each half into 15 x 7 inch rectangle. Brush the entire surface lightly with water. Combine remaining ½ cup granulated sugar and cinnamon; sprinkle ½ of the sugar mixture over each rectangle. Roll up, jelly roll fashion, starting from a 7 inch side; pinch edges and ends to seal. Place, sealed edges down, in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place until nearly doubled, 35 to 45 minutes. Bake in a preheated 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped, covering bread with foil the last 15 minutes to prevent over browning. Remove bread from pans; cool completely on wire racks. Drizzle with powdered Sugar Icing.

Powdered Sugar Icing

In a medium bowl, combine 1 cup sifted powdered sugar, ¼ tsp. vanilla and enough milk (about 1 ½ tbsp.) to make of drizzling consistency.

 Cake:

• 2 cups any kind of pancake and waffle mix

• 1/2 cup sugar

• 1 8-oz. sour cream

• 3/4 cup milk

• 1 egg, beaten

• 3/4 cup chopped cranberries

• 3/4 cup peeled, coarsely chopped apple

Streusel:

• 1/2 cup chopped nuts

• 1/4 cup firmly packed brown sugar

• 1/2 tsp. cinnamon

• 2 tbsp. butter, softened

Glaze:

• 3/4 cup powdered sugar

• 1 tbsp. milk

• 1/2 tsp. vanilla

Heat the oven to 350 degrees. Grease 13 x 9 inch baking pan. Combine pancake mix and sugar. Add sour cream, milk, and egg; mix just until dry ingredients are moistened. Spread into; top with cranberries and apple. Sprinkle over fruit. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Combine glaze ingredients; drizzle over warm cake. Serve warm. (To reheat cooled cake, microwave each serving at high for about 20 seconds.)

• 1/2 cup butter

• 1/2 cup sour cream

• 1 cup all purpose flour

• 1 cup canned cherry pie filling

• 1/4 cup chopped walnuts (optional)

• 1/2 cup sifted powdered sugar

• 2 tsp. milk

In a large mixer bowl, beat butter on high speed of electric mixer for 30 seconds. Add sour cream; beat until fluffy. Add flour and mix well. Cover and chill dough about 1 hour or until firm enough to handle.

Divide the dough in half. Working with half of the dough at a time, roll to a 10 x 8 inch rectangle. Place rectangle on a greased baking sheet. Spread half of the pie filling lengthwise down the center third of the rectangle. If desired, sprinkle half of the chopped walnuts over the pie filling. Make cuts 2 ½ inches deep at 1 inch intervals along both long sides. Fold strips over filling, pinching into narrow points at the center. Repeat with remaining dough. Bake in a 350 degree oven for 30 minutes or until golden. Remove to a wire rack. Sprinkle with additional chopped nuts. In a small mixing bowl, stir together the powdered sugar and the milk. Drizzle over the baked pastries. Cut into slices and serve.

• 1/2 cup coconut cream
• 1 cup sugar
• 2 eggs, beaten
• 2 cups sifted flour
• 1/8 tsp. salt
• 1 cup fresh coconut, grated or 1 cup flaked coconut

Preheat oven to 375 degrees.Combine the coconut cream and sugar; cook over low heat until sugar melts. Cool and stir into the eggs.

Sift the flour and salt into a bowl; stir in the egg mixture until dough is formed. Roll out 1/4 inch thick on a lightly floured surface. Cut into desired shapes. Arrange on a greased cookie sheet and sprinkle with the coconut. Bake 8 minutes, or until delicately browned. Cool on a cake rack.

• 3/4 cup dark brown sugar
• 2 tbs. water
• 4 eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1/8 tsp. salt
• 2 cups coconut cream

Cook the brown sugar and water until syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar, and salt until light, and then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake in a 350 degree oven for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.

• 5 eggs

• 2/3 cup sugar
• 1/4 cup honey
• 3/4 cup sifted flour
• 3/4 tsp. double acting baking powder
• 2 tbs. confectioners’ sugar

Preheat the oven to 350 degrees. Oil an 8 x 8 inch brownie pan or 9 x 12 inch loaf pan and dust lightly with flour. Beat the eggs until light, and then add the sugar and honey. Beat until thick (about 10 minutes). Sift the flour and baking powder into the mixture; beat only until smooth. Turn into the pan. Bake 40 minutes, or until a cake tester comes out clean. Cool on a cake rack for 10 minutes, and then turn out onto the cake rack until completely cool. Turn right side up and sprinkle with confectioners’ sugar.