Raspberry Lemonade Cake

Ingredients:

1 cup very hot water

1 box (4-serving size) raspberry-flavored gelatin

1 box Betty Crocker® SuperMoist® white cake mix

1/2 cup frozen (thawed) lemonade concentrate

1/4 cup water

1/3 cup vegetable oil

4 egg whites

1 container Betty Crocker® Whipped vanilla frosting

1 cup frozen (thawed) whipped topping

1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired 

 

Directions:

 

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
• Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
• In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

 

Apple Crumb Pie

Thanks to my sister Susan for posting a link to this Taste of Home recipe.  Very good warm, with vanilla ice cream!

• 6-8 Servings
• Prep: 15 min. Bake: 45 min.

Ingredients

• Pastry for single-crust pie (9 inches)
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 
  TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

Directions

• Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
• For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
• Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 380 calories, 17 g fat (9 g saturated fat), 30 mg cholesterol, 189 mg sodium, 57 g carbohydrate, 2 g fiber, 2 g protein.

Apple Crumb Pie published in Taste of Home October/November 2001, p31

Fudge Berry Pie

Ingredients:

• 2 pkgs (10oz. each) frozen sweetened raspberries or strawberries, thawed and drained
• 1/4 cup corn syrup
• 1 carton (12 oz.) frozen whipped topping, thawed; divided
• 1 chocolate crumb crust (9 inch)
• 1 cup semi sweet chocolate chips

How to Prepare:
In a blender, process the berries until pureed. Pour into a large mixing bowl. fold in 2 cups of whipped topping. Spoon into the crust. Freeze for 2 hours, or until firm.

In a sauce pan, combine one cup of whipped topping with the chocolate chips; cook and stir over low heat until smooth. Spread over filling. Cover and freeze for 4 hours or until firm. Remove from the freezer 30 minutes before serving. Garnish with remaining whipped topping.

Pineapple Upside Down Cake

Ingredients:

• 1/4 cup butter or margarine
• 1/2 cup packed brown sugar
• Sliced pineapple (canned, 8.5 oz, or fresh)
• Marachino Cherries (optional)
• Pecan halves

Batter:

• 1 1/2 cups cake flour, or 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk
• 1/3 cup shortening
• 1 egg
• 1 tsp. vanilla

How to Prepare:
Heat oven to 350°. Melt butter over low heat in round layer cake pan, 9"x1 1/2". Sprinkle brown sugar evenly over butter. Arrange pineapple, whole slice in center, cherries, and pecans on top of the brown sugar mixture.

Measure all cake batter ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping constantly. Beat 3 minutes at high speed, scrape occasionally. Pour on top of brown sugar/pineapple mixture in cake pan.

Bake 35-45 minutes, till pick inserted in the cake center comes out clean. Immediately invert onto serving plate. Leave cake pan over cake for a few minutes, remove, cool completely.

Orange Pineapple Carrot Cake

This cake has a lot of ingredients; but it comes together very quickly and is DELICIOUS!!

Ingredients:
Cake:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 4 large eggs
• 1/2 cup frozen pineapple-orange juice concentrate, thawed
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 1 81/2-ounce can crushed pineapple in juice, well drained
• 1/2 cup raisins
• 1/2 cup chopped macadamia nuts

Frosting:

• 1 1/2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup frozen pineapple-orange juice concentrate, thawed
• 2 cups powdered sugar

How to Prepare:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan.

Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth.

Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Old Fashioned Pumpkin Pie Recipe

I used a store-bought pie shell; omitted the cardamom (don't like that smell in my pumpkin pie!); and skipped the lemon zest because I don't have any. The pie is in the oven right now and it smells wonderful! Oh, and yes, I did use a sugar pumpkin instead of canned puree. Pictures later...

Ingredients:

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust

To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.

Method:
1. Preheat oven to 425°F.

2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4. Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8