Beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended.
Divide batter equally between prepared pans.
Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
Transfer pans to wire racks to cool for 10 minutes.
Turn out onto rack and cool completely.
Frosting & Garnish
Beat butter and confectioners' sugar at medium speed until light and fluffy.
Add melted chocolate and vanilla; continue beating until shiny and smooth.
Place one cake layer on a disposable serving plate;
Spread with frosting.
Top with remaining cake layer.
Spread frosting on top and sides of cake.
Let cake stand for at least 30 minutes before sprinkling with chocolate shavings.
BEST EVER CARROT CAKE
Earlier Dessert & Jazz Recipes
CAKE INGREDIENTS
2 cups Sugar
2 cups Flour
2 tsp Baking soda
2 tsp Cinnamon
Pinch of salt
3 cups Finely grated carrot
1 1/4 cup Vegetable oil
4 Eggs
2 tsp Vanilla
1 1/2 cup Raisins
ICING INGREDIENTS 8 oz Cream cheese
1/2 cup Butter
1 lb Icing sugar (more if needed)
1 tsp Vanilla
1 tsp Orange juice
DIRECTIONS
Cake:
Pre-heat oven to 350 degrees
Grease two 9 inch layer cake pans
Line bottom of pans with parchment paper
Grease the paper
Mix dry ingredients together.
Blend in oil, add eggs, vanilla, carrots and raisins
Blend well and divide batter into two 9 inch layer cake pans
Bake at 350 degrees for 40 minutes or until done (when toothpick comes out dry)
Cool in pans on cooling rack for 10 minutes
Remove from pans and remove parchment.
Cool completely before icing each layer.
Icing:
Blend cream cheese and butter
Slowly add sugar, vanilla, orange juice
Ice only after cake is completely cold.
Raspberry Apple Cobbler
Orange Pound Cake
½ pound (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed orange juice, divided
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
TO GLAZE ONE LOAF (OPTIONAL)
1 cup confectioners’ sugar, sifted
1 ½ tablespoons freshly squeezed orange juice
Heat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ x 2 ½ – inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine ¼ cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour (mine took 55 minutes), until a cake tester comes out clean.
While the cakes bake, cook the remaining ½ cup of granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
YIELD: 2 loaves
Source: Ina Garten’s Barefoot Contessa: Family Style
ALMOND SOUR CREAM CHEESECAKE
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Dessert and Jazz Previous Years
FUDGY CHOCOLATE LAYER CAKE
INGREDIENTS
Layer Cake
1 3/4 cups all-purpose flour
1 cup less 1 tablespoon unsweetened cocoa powder 1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened 2/3 cup granulated sugar
Beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended.
Divide batter equally between prepared pans.
Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
Transfer pans to wire racks to cool for 10 minutes.
Turn out onto rack and cool completely.
Frosting & Garnish
Beat butter and confectioners' sugar at medium speed until light and fluffy.
Add melted chocolate and vanilla; continue beating until shiny and smooth.
Place one cake layer on a disposable serving plate;
Spread with frosting.
Top with remaining cake layer.
Spread frosting on top and sides of cake.
Let cake stand for at least 30 minutes before sprinkling with chocolate shavings.
PUMPKIN BARS
Preheat Oven 350 degrees
Bake Time: 25-30 minutes
Pan: 15 X10 [approx] jelly roll
Size may not be available in disposable pan.
INGREDIENTS:
CAKE
4 extra large eggs
1 cup canola oil
1 - 15 ounce can pumpkin
1 and 2/3 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
FROSTING
4 ounce cream cheese softened
1 stick butter softened
1 teaspoon vanilla
2 cups powdered sugar
Directions
Mix eggs, sugar, pumpkin, and oil on low speed just until blended. In separate bowl mix flour, baking powder, cinnamon, salt, and baking soda. Combine the wet and dry ingredients together and mix by hand just until blended. Pour evenly into ungreased jelly roll pan. Bake at 350 degrees for 25 to 30 minutes or until a tester comes out clean. Cool cake completely before frosting.
Mix together cream cheese and butter. Add vanilla and powdered sugar and beat until smooth.
LEMON CAKE
2001, Barefoot Contessa Parties!, All rights reserved
Ingredients
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed
(6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Directions
Cake
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment (the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy) about 5 minutes.
With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest.
Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl.
Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.
Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes.
Allow the cakes to cool completely.
Glaze
Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.
Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Final
To freeze these cakes, prepare them except the glaze.
Wrap them well in plastic wrap and freeze.
When you're ready to use, defrost and glaze.
APPLE WALNUT BUNDT CAKE
Oven: 350 degrees
Baking time: 1 hour [approx]
Pan: 12 cup bundt pan sprayed well with PAM
INGREDIENTS:
2 cups flour
1 and1/2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 cup chopped walnuts
3 extra large eggs
1 cup canola oil
6 medium apples peeled, cored and thinly sliced
[mix 2 kinds of apples]
Directions
Mix all ingredients together in a large bowl.
Pour into large bundt pan that has been well coated with PAM.
Bake for approx. 1 hour or until tester comes out clean.
Cool in pan for 5 minutes.
Invert and remove from pan.
Once fully cooled sprinkle with powdered sugar.
ALMOND SOUR CREAM CHEESECAKE
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ORANGE DREAMSICLE CAKE
Dessert & Jazz 2009
INGREDIENTS
Cake
1box orange cake mix ( find @ KINGS)
1 box orange jello
1/3 cup oil
1&1/4 cups water
3 eggs
1 tsp. orange extract
Filling
1cup milk
2 tsp. orange extract
1 small box of instant vanilla pudding
1 small tub of cool whip
Frosting
1/4 cup butter
4 cups powdered sugar
1/4 cup orange juice
PREPARATION
Cake
Preheat @350
Grease and flour two 9" cake pans.
Blend all Cake ingredients and pour into prepared pans.
Bake 20-25 minutes (until toothpick clean) Cool cakes before frosting.
Filling
Mix ingredients together until spreading consistency.
Put a layer of frosting between cooled cakes.
NOTE: YOU WILL HAVE EXTRA FILLING ( the original recipe calls for 4 layers but this was too sweet)
Frosting
Cream butter
Gradually add 1/2 the sugar and blend well.
Repeat.
Add enough OJ to make a spreading consistency and beat well.
Frost top and sides.
*** KEEP REFRIGERATED UNTIL YOU BRING TO DESSERT AND JAZZ ***
NEW YORK ITALIAN CHEESECAKE
Dessert & Jazz 2009
INGREDIENTS
Crust
2 ½ cups ground Nabisco Honey Made graham crackers (almost 2 packages)
1/3 cup sugar
8 Tablespoons (1 stick) unsalted butter at room temperature
Filling
Two 8 ounce packages and one 3-ounce package cream cheese at room temperature
1 pint sour cream
1 pound ricotta (15oz) container
1 ½ cups sugar
3 tablespoons flour
3 tablespoons cornstarch
1 ½ tablespoons vanilla
3 tablespoons lemon juice
4 eggs (one at a time)
1 stick unsalted butter, melted
PREPARATION
Crust
Combine the cracker crumbs and sugar in a food processor.
Add the butter and process thoroughly.
Press the mixture into 10 inch springform pan, covering the bottom and a little up the sides.
Butter remaining sides of the pan as cake may stick to pan when removed if not buttered
Filling
Preheat oven to 325 degrees.
Blend softened cream cheese and sugar in mixer.
Add all other ingredients.
Mix well.
Pour batter in prepared pan.
Important note: If you are using a 9 inch pan you will have too much filling. The amount in this recipe makes a very full 10 inch cheesecake. You may use a 9 inch pan just fill to the top and discard the rest.
Place on middle rack in oven and bake for one hour.
Shut oven off and leave in closed oven for one more hour.
Take out and place on cooling rack until cool.
Refrigerate at least 4 hours before serving.
SUNBURST LEMON BARS
Dessert & Jazz 2009
FUDGY CHOCOLATE LAYER CAKE
Dessert & Jazz 2009
INGREDIENTS
Layer Cake
1 3/4 cups all-purpose flour
1 cup less 1 tablespoon unsweetened cocoa powder 1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened 2/3 cup granulated sugar
Beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended.
Divide batter equally between prepared pans.
Bake cake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
Transfer pans to wire racks to cool for 10 minutes.
Turn out onto rack and cool completely.
Frosting & Garnish
Beat butter and confectioners' sugar at medium speed until light and fluffy.
Add melted chocolate and vanilla; continue beating until shiny and smooth.
Place one cake layer on a disposable serving plate;
Spread with frosting.
Top with remaining cake layer.
Spread frosting on top and sides of cake.
Let cake stand for at least 30 minutes before sprinkling with chocolate shavings.
AMARETTO CAKE WITH CINNAMON SWIRL
Dessert & Jazz 2009
Ingredients
1 cup sliced almonds
1 tbsp ground cinnamon
3 tbsp almond paste
1 package yellow cake mix
1 small box WHITE chocolate instant pudding and pie mix
1 8oz light sour cream
4 eggs, lightly beaten
1/2 cup cooking oil
1/2 cup amaretto
Directions
Preheat @ 350.. Grease 10" (12 cup) fluted tube pan
In food processor (or chopper) combine cinnamon and almonds and finely chop.
Coat bottom and sides of pan with 1/2 the mixture.
To the other 1/2 mixture add the 3 tbsp of almond paste and process.
In large mixing bowl combine cake, pudding, sour cream, eggs, 1/2 cup amaretto and oil.
Beat with mixer on low speed to combine then 2 minutes on medium.
Spoon 1/2 the batter into pan.
Evenly sprinkle cinnamon-almond mixture on batter.
Spoon remaining batter on cinnamon mixture.
Bake about 55 minutes or until toothpick comes out clean.
Cool in pan 10 minutes.
Remove from pan.
UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE
Earlier Dessert & Jazz Recipes
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Cake
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup baker's sugar (superfine sugar) or regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
Butterscotch-caramel apples
6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
1/3 cup butterscotch morsels
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
For cake:
Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
For butterscotch-caramel apples:
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.
Test-kitchen tip: If your nonstick skillet doesn't have an ovenproof handle, wrapping the handle in two layers of heavy-duty foil witll make it oven safe.
Makes 8 servings.
CHOCOLATE KAHLUA CAKE
Earlier Dessert & Jazz Recipes
Ingredients CAKE
1 box devil’s food cake mix
1and1/3 cup of water
3 large eggs
½ cup vegetable oil
3T. Kahlua liquer
1 cup semisweet choc. Chips
Ingredients ICING
7 T kahlua liquer
½ stick unsalted butter
¼ heavy whipping cream
2 cups semisweet choc chips
2/3 cup sour cream
1 cup powdered sugar
Preheat oven 350
Grease 2 9inch cake pans with cooking spray
Combine cake mix, water, eggs, oil and kahlua until
blended. Add 1 cup choc. chips. Divide between cake
pans and cook about 30 minutes or until tester comes
out clean.
Cool cakes in pans 10 minutes then turn out onto
racks. After cakes have cooled completely, brush each
cake with 2 T of kahlua (4 total).
Combine butter and cream in a saucepan over low heat.
Stir until mixture comes to a simmer. Remove from heat
and add 2 cups of choc. chips. Stir until melted. Add
3T of kahlua cool about 5 minutes then add sour cream.
Mix well and add powdered sugar. Beat with spoon until
smooth.
Spread icing to make a double layered chocolate cake.
Cake must be cooled several hours in refrigerator.
BEST if you could make it the day before so the
icing is really cold and therefore cuts easier. (We
will cut)
COCONUT CAKE
Earlier Dessert & Jazz Recipes
BEST EVER CARROT CAKE
Earlier Dessert & Jazz Recipes
CAKE INGREDIENTS
2 cups Sugar
2 cups Flour
2 tsp Baking soda
2 tsp Cinnamon
Pinch of salt
3 cups Finely grated carrot
1 1/4 cup Vegetable oil
4 Eggs
2 tsp Vanilla
1 1/2 cup Raisins
ICING INGREDIENTS 8 oz Cream cheese
1/2 cup Butter
1 lb Icing sugar (more if needed)
1 tsp Vanilla
1 tsp Orange juice
DIRECTIONS
Cake:
Pre-heat oven to 350 degrees
Grease two 9 inch layer cake pans
Line bottom of pans with parchment paper
Grease the paper
Mix dry ingredients together.
Blend in oil, add eggs, vanilla, carrots and raisins
Blend well and divide batter into two 9 inch layer cake pans
Bake at 350 degrees for 40 minutes or until done (when toothpick comes out dry)
Cool in pans on cooling rack for 10 minutes
Remove from pans and remove parchment.
Cool completely before icing each layer.
Icing:
Blend cream cheese and butter
Slowly add sugar, vanilla, orange juice
Ice only after cake is completely cold.
CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
Earlier Dessert & Jazz Recipes
CAKE INGREDIENTS
2 3/4 cups sugar
1 1/2 cups butter or margarine, softened
1 teaspoon vanilla
1 teaspoon orange zest
6 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1 1/2 cups chopped fresh cranberries or frozen cranberries (do not thaw)
BUTTER RUM SAUCE INGREDIENTS
1 cup sugar
1 tablespoon flour
1/2 cup half-and-half
1/2 cup butter
1/4 teaspoon rum extract
DIRECTIONS
Cake
Heat oven to 350 degrees.
Generously grease and lightly flour 12 cup fluted tube pan.
In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
Add vanilla and orange peel.
Add eggs 1 at a time, beating well after each addition.
In medium bowl, combine 3 cups flour, baking powder and salt.
Add alternately with sour cream, beating well after each addition.
Gently stir in cranberries.
Pour batter into greased and floured pan.
Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Remove from pan.
Sauce
Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
Stir in half-and-half and 1/2 cup butter.
Cook over medium heat until thickened and bubbly, stirring constantly.
Pumpkin adds a golden hue while pumpkin pie spice supplies autumn flavor in this easy pound cake.
Preparation time: 15 min Baking time: 55 min
Yield: 16 servings
Pound Cake Ingredients:
3 3/4
cups all-purpose flour
1 1/2
teaspoons baking powder
1
teaspoon pumpkin pie spice*
1
teaspoon baking soda
1
teaspoon salt
2
cups sugar
1 1/2
cups Butter, softened
6
Eggs
3/4
cup canned pumpkin
3/4
cup milk
Glaze Ingredients:
1 1/2
cups powdered sugar
3
tablespoons Butter, softened
4 to 6
teaspoons milk
Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside.
Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.
Spoon batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.
PECAN CARAMEL CAKE
Earlier Dessert & Jazz Recipes
CAKE INGREDIENTS
1 box (18.5 oz) vanilla cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup pecans, finely chopped
20 soft caramel candies, unwrapped
1/2 cup heavy cream
