DAFFODIL CAKE

White Batter (Basically Angel Food):
1 3/4 cup egg whites
1 1/4 cups sifted cake flour (sifted before measuring)
1 1/2 cups sugar
1/2 tsp salt
1 1/2 tsps cream of tartar
1 1/2 tsps vanilla extract

Place egg whites in a large bowl for 1 hour so they can come to room temperature.

Sift cake flour with 1/2 cup of the sugar; resift 3 times.

Using an electric mixer at high speed, beat egg whites with the salt and cream of tartar until soft peaks form when beater is slowly raised.  Beat in the remaining sugar, 1/4 cup at a time, beating well after each addition.  Beat mixture until stiff peaks form when beater is slowly raised.

Using a wire whisk, fold the vanilla extract into the egg whites until combined.

Sift the flour mixture, one fourth at a time, over the egg whites.

Using the wire whisk with an over and under motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition.  Fold ten more strokes to blend completely.  Turn 1/3 of the batter into a medium bowl.

Preheat oven to 375 degrees.

Make the Yellow Batter:
5 egg yolks
2 tbsps cake flour
2 tbsps sugar
2 tbsps grated lemon peel

In a small bowl combine the egg yolks, flour, and sugar.  With mixer on high speed, beat until very thick; add the lemon peel.

With a wire whisk, using the over and under motion, fold the yolk mixture into the reserved one third batter with 15 strokes.

For marbling, spoon the batters alternately into an ungreased 10-inch tube pan, ending with white batter on top.  With knife, cut through batter twice.  With rubber scraper, gently spread batter in pan until it is smooth on top and touches side of pan all around.

Bake on the lower oven rack 35 to 40 minutes or until the cake springs back when pressed with fingertip. Invert pan over neck of bottle to cool 2 hours.  With a spatula, loosen cake from the pan; remove.  Sprinkle with powdered sugar if desired.

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WHOLE-WHEAT STRAWBERRY MUFFINS

1 1/2 cups unsweetened applesauce

1 cup granulated sugar

1/2 cup canola oil

3 cups white whole-wheat flour

2 1/4 tsp baking soda

3/4 tsp salt

2 cups chopped strawberries

Preheat oven to 350 degrees.

Line 18 muffin cups with paper liners.

Whisk applesauce, sugar and oil in a large bowl. Add flour, baking soda and salt, whisking until combined. Gently fold in the strawberries. Divide the batter evenly among the muffin cups.

Bake at 350 degrees until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean (22 to 28 minutes). 

Allow to cool 5 minutes in the pan then remove from the pan to a wire rack to cool completely.

Yield: 18 servings

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MOCHA CREAM CAKE

I got this recipe from a Cooking School in 1994.

4 squares (1-oz each) unsweetened chocolate
1/2 cup hot water
1/2 cup granulated sugar
2 cups cake flour sifted before measuring
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 tsp vanilla extract
3 eggs
2/3 cup milk

In the top of a double boiler, over hot but not boiling water, combine the chocolate and the hot water; stir constantly until the chocolate is melted.  Add the half cup of granulated sugar and cook while stirring for 2 minutes to dissolve sugar.  Remove from the hot water and cool to lukewarm.

Sift flour with the baking soda and salt.

Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.

In a large mixer bowl, with mixer at medium speed, beat the butter until fluffy.  Gradually beat in the 1 1/4 cups of sugar and beat about 5 minutes until light and fluffy.  Add the vanilla.

Add the eggs to the mixture, one at a time and beat well after each addition.  Scrape down the sides of bowl and the beaters as necessary.

With mixer at low speed, add the flour and milk alternately beginning and ending with the flour.  Beat mixture just until blended.  Blend the chocolate in with a spatula.

Pour batter evenly into the two prepared pans and bake at 350 degrees 25 minutes or until the surface springs back when lightly pressed with fingertip.  Do not over bake!

Allow cakes to cool in the pans for 10 minutes.  Loosen sides from pans and remove cakes to wire racks to cool completely.

MOCHA FROSTING AND FILLING:
3 cups chilled heavy cream
1 1/2 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
2 tsp instant coffee
1/2 square semisweet chocolate, melted
14 whole raw almonds

In a medium mixing bowl combine the cream, sugar, cocoa, salt, and coffee; cover and refrigerate 30 minutes.  Remove from refrigerator and beat with a mixer until stiff.  Refrigerate again.

With a long, thin-bladed knife, split each cake layer in half to make 4 layers.  Place one layer, cut side up, on cake plate.  Spread with 2/3 cup of the chilled filling. Repeat this process twice and top cake with the final layer, cut side down.

Frost the top and sides of the cake with frosting/filling.  If desired, place some of the frosting in a pastry bag with a #2 star tip to decorate edges and top.

Melt the semisweet chocolate and dip the almonds to decorate the cake.

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PEANUT BUTTER BLOSSOMS

 

FRESH BLUEBERRY PIE

 

1 9-inch baked pastry shell
3/4 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tbsp butter
1 tbsp lemon juice

In a saucepan over medium heat combine the sugar, cornstarch, salt, and cold water until smooth.  Add 3 cups of blueberries.  Bring the mixture to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.

Add the butter, lemon juice, and remaining blueberries; stir until butter is melted.

Cool and pour into the baked pastry shell.

Refrigerate until serving time.

Serve with whipped cream.

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LIGHTER LEMON FLUFF DESSERT (With Diabetic Instructions, Too)

 1 can (12-oz) evaporated milk (may use fat-free evaporated milk)

Pour milk into a large metal bowl, place mixer beaters in bowl, cover and refrigerate for at least 2 hours.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted

In a small bowl combine the graham cracker crumbs and the butter; reserve 1 tablespoon.  Press the remainder of the mixture into a 9 x 13-inch baking dish; refrigerate until set.

1 pkg (.3-oz) sugar-free lemon gelatin
1 cup boiling water
3 tbsps lemon juice

In a small bowl, dissolve the gelatin in the boiling water; stir until gelatin is completely dissolved.  Stir in the lemon juice and cool mixture.

1 block (8-oz) reduced-fat cream cheese
3/4 cup sugar (Splenda Granulated for diabetics)
1 tsp vanilla extract

In a mixer bowl beat the cream cheese, sugar, and vanilla until smooth.  Add the chilled gelatin mixture and mix together well.

Beat the chilled evaporated milk until soft peaks form; fold into the cream cheese mixture.  Pour mixture over the chilled crust.

Sprinkle the reserved crumb mixture over the top of the dessert.

Refrigerate at least 2 hours before serving.

Keep leftovers in the refrigerator.

To serve, cut into 20 squares.

FROSTY STRAWBERRY DESSERT

 

1 pkg (10-oz) frozen sweetened strawberries, thawed
1 cup ice cubes
1 can (5-oz) evaporated milk
1/4 cup sugar
1 tsp lemon juice

Place all ingredients in a blend container or food processor; cover and process until smooth.

Pour mixture into a freezer container and freeze until firm.

Remove from freezer 5 to 10 minutes before serving.

Yield: 2 servings

Note: This is one of my older recipes.  It is probably from an old Taste of Home publication.

FLOURLESS ESPRESSO CHOCO GEMS FROM PREVENTION MAGAZINE

 

• 4 oz bittersweet chocolate, finely chopped
• 1/2 c (1 stick) unsalted butter
• 2/3 C granulated sugar
• 2 tsp vanilla extract
• 1 1/2 tsp espresso powder
• 3 lg eggs
• 1/2 C unsweetened cocoa powder
• 2 tbsp confectioners' sugar

1. Heat oven to 375F. Coat 2 gem tins (12-cup mini muffin pans) with cooking spray.
2. Combine chocolate and butter in medium metal bowl set over saucepan of simmering water. Stir until melted. Off heat, whisk in granulated sugar, vanilla extract, and espresso powder. Whisk in eggs until well combined. Sift cocoa over top and whisk until smooth.
3. Divide batter among prepared pans and bake until cakes have risen, 8 to 12 minutes. Cool in pans on rack 10 minutes. Carefully remove cakes and cool on rack. Dust with confectioners' sugar.

This is a recipe I got a year or two ago from a Prevention magazine at the library.  Here is preventions nutritional list:

CALORIES	98.3 CAL
FAT	6.7 G
SATURATED FAT	3.6 G
SODIUM	9.4 MG
CARBOHYDRATES	9.7 G
TOTAL SUGARS	8 G
DIETARY FIBER	0.7 G
PROTEIN	1.5 G

BUTTERY ALMOND CRISP

I have had this recipe for years and I got it from a Taste of Home cookbook.  It is called "crisp" because it is not "brittle" like peanut brittle.  Very tasty!

1/2 cup + 1 tbsp butter (do not sub), softened
1/2 cup granulated sugar
1 tbsp light corn syrup
1 cup sliced almonds

Line an 8-inch square baking pan with foil and butter the foil using 1/2 tablespoon of the butter mentioned above.  Set prepared pan aside.

Using another 1/2 tablespoon of the butter, butter the sides of a heavy saucepan.

Place the 1/2 cup of butter, the sugar, and corn syrup in the saucepan; bring to a boil over medium-high heat while stirring constantly.  Cook, stirring, until the mixture is golden brown; about 3 minutes.

Stir the almonds into the hot mixture and quickly pour into the prepared pan.

Refrigerate until firm, remove from refrigerator and invert pan; remove foil.  Break candy into pieces.

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APPLE UPSIDE DOWN CAKE

Today I am being lazy.  I belong to King Arthur Flour's newsletter and I got this recipe today.  It is lengthy so I am posting a picture and the link where you can find it if you are interested.  It looks yummy and would no doubt make a great Fall dessert.  http://bit.ly/15vcTrS