2 cups sugar (or 1 cup white & 1 cup brown)
1 1/2 cups oil
3 eggs (one at a time)
3 cups grated carrots
1 can crushed pineapple (drained)
3 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1 cup chopped nuts (optional)
Combine ingredients in order putting one egg in at a time. Bake at 350 degrees until toothpick comes out clean. Top with Cream Cheese icing once cooled.
Cream Cheese Icing
6 oz cream cheese
3/4 cup butter or margarine
2 cups icing sugar (powdered sugar)
2 tsp vanilla
Beat well. Spread on cool to cold cake.
Cake freezes well!
Showing posts with label Recipes: Frosting. Show all posts
Showing posts with label Recipes: Frosting. Show all posts
Saturday, January 16
Thursday, June 20
Pioneer Woman Cinnamon Rolls w/ Maple Frosting
Recipe found here:
1 cup Vegetable Oil
1 cup Sugar
2 (0.25 oz) packages (or 1 1/2 Tbsp) Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 2 lb. bag Powdered Sugar (4 cups)
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup melted Butter
1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a
medium saucepan over medium heat to just below a boil. Set aside and
cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1
minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!
Friday, March 29
Wonderful Coconut Lemon cake
This was AMAZING! I tried this last night at a dinner party and the lady, that prepared it, shared her recipe with me mmmm....
Prepare and bake cake according to package directions. Let cool.
Now comes the Clincher:
Coconut/Lemon Cream Cheese Frosting
8 oz. cream cheese
1/2 cup butter
2 cups icing sugar (same thing as powdered sugar)
1 tsp coconut extract
1 tsp lemon extract
Beat well. Spread on cool to cold cake. Sprinkle with Coconut!
Monday, May 11
Cream Cheese Icing
This is my favorite frosting on the Carrot Cake recipe I have posted! This goes way back with my family and my twin siblings.
6 oz. cream cheese
3/4 cup margarine or butter
2 cups icing sugar (same thing as powdered sugar)
2 tsp vanilla
Beat well. Spread on cool to cold cake.
Freezes well on cake!
6 oz. cream cheese
3/4 cup margarine or butter
2 cups icing sugar (same thing as powdered sugar)
2 tsp vanilla
Beat well. Spread on cool to cold cake.
Freezes well on cake!Saturday, April 11
Lemon Swirl Frosting
I love this frosting. It would be wonderful on cold Hot Cross Buns!
4 ounces cream cheese
1/4 cup soft butter or margarine
4 cups confectioners' (powdered) sugar
1 tsp vanilla
2 to 3 tsp grated lemon peel
About 3 Tablespoons lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp at a time.
4 ounces cream cheese
1/4 cup soft butter or margarine
4 cups confectioners' (powdered) sugar
1 tsp vanilla
2 to 3 tsp grated lemon peel
About 3 Tablespoons lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp at a time.
Monday, April 6
Hot Cross Buns Topping
Glaze
1 1/3 cups powdered sugar
1 1/2 teaspoons finely chopped lemon zest
1/2 teaspoons lemon extract
1- 2 tablespoons milk
Whisk together and spoon over hot crossed buns.
If you want more of a frosting try this recipe:
3 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon butter, softened
1/4 teaspoon fresh lemon zest
In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use.
Spread or pipe frosting onto warm buns in the shape of crosses.
2 tablespoons honey
1 tablespoon butter, softened
1/4 teaspoon fresh lemon zest
In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use.
Spread or pipe frosting onto warm buns in the shape of crosses.
Thursday, March 26
Cream Cheese Frosting
1/2 cube butter or marg., softened
1 80z bar cream cheese
1/2 to 3/4 of a bag of powdered sugar
Cream together.
Here's the fun part...
You can add whatever flavoring you want. For the Banana cake I add banana extract (1/2 - 1 tsp) to taste. If you want cherry flavor, add cherry extract, etc. For Orange rolls you could add 2 Tbs orange juice concentrate.
Have Fun!
1 80z bar cream cheese
1/2 to 3/4 of a bag of powdered sugar
Cream together.
Here's the fun part...
You can add whatever flavoring you want. For the Banana cake I add banana extract (1/2 - 1 tsp) to taste. If you want cherry flavor, add cherry extract, etc. For Orange rolls you could add 2 Tbs orange juice concentrate.
Have Fun!
Wednesday, February 25
German Chocolate Cake Frosting
Today was my husbands birthday and I took a cake to his workplace for everyone. He said he had some people ask for the recipe so I thought I would post it.
I had some chocolate cake mixes on hand from a sale so I just used a box mix. I learned in the cake decorating classes I have taken that it is best to follow the directions to the letter. It keeps the cakes from crowning or falling if mixed at the right speed for the set amount of time. I still end up with small crowns, but I can live with that. I cut them off so the cake looks better anyway.
Small Crowns
Once the cakes have cooled I allow them to sit for 10 minutes (I even set the timer for this one) and then extract them from the pans. I find if I do it any sooner or any later than 10 minutes, they stick to the pans and I end up with a mess. Then let the cake cool for about 30 minutes and start your frosting.
No stick bottoms
Coconut Frosting for German Chocolate cake
1 cup evaporated milk or light cream
1 cup brown sugar
3 egg yolks
1/2 cup margarine or butter
1 tsp vanilla
2 1/2 cups coconut
Combine evaporated milk, sugar, egg yolks, butter and vanilla in a small heavy sauce pan. Do not turn on the heat until you have mixed the ingredients. If you do this will cause the egg to cook before it is mixed in and you have gross egg lumps.
Cook and stir over medium heat until thick (it takes me about 10-15 minutes). Remove from heat and stir in the coconut. Stir until thick enough to spread.
This recipe makes 2 1/2 cups. This is great for a 8-9" double layer round cake, but for a flat cake you can take out 1/3 of the ingredients and it would be better. It makes a little too much for a flat cake.
You can add some walnuts or pecans to it and it is really good as well. I would add about 1/2 cup of chopped nuts.
I forgot to get a picture of the finished product. Sorry! It did look good.
I had some chocolate cake mixes on hand from a sale so I just used a box mix. I learned in the cake decorating classes I have taken that it is best to follow the directions to the letter. It keeps the cakes from crowning or falling if mixed at the right speed for the set amount of time. I still end up with small crowns, but I can live with that. I cut them off so the cake looks better anyway.
Small Crowns
No stick bottoms1 cup evaporated milk or light cream
1 cup brown sugar
3 egg yolks
1/2 cup margarine or butter
1 tsp vanilla
2 1/2 cups coconut
Combine evaporated milk, sugar, egg yolks, butter and vanilla in a small heavy sauce pan. Do not turn on the heat until you have mixed the ingredients. If you do this will cause the egg to cook before it is mixed in and you have gross egg lumps.
Cook and stir over medium heat until thick (it takes me about 10-15 minutes). Remove from heat and stir in the coconut. Stir until thick enough to spread.
This recipe makes 2 1/2 cups. This is great for a 8-9" double layer round cake, but for a flat cake you can take out 1/3 of the ingredients and it would be better. It makes a little too much for a flat cake.
You can add some walnuts or pecans to it and it is really good as well. I would add about 1/2 cup of chopped nuts.
I forgot to get a picture of the finished product. Sorry! It did look good.
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