APPLE MAPLE UPSIDE-DOWN CAKE
A slice of this delightful Apple Maple Upside-Down cake will help "comfort" you on a cool autumn day or evening. If possible, use Granny Smith's or Golden Delicious apples for making this cake.
1 tbsp. unsalted butter or margarine, softened
3 tbsp. granulated sugar
1 large egg
1 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
1/2 cup real maple syrup
2 large cooking apples, peeled, cored, sliced thin (If possible, use Granny Smith or Golden Delicious apples, or any other good baking apples)
Whipped cream (optional)
In a medium mixing bowl, beat together butter or margarine, sugar and egg with an electric mixer on medium speed until well combined. Stir together flour, baking powder and salt; add alternately with milk to beaten mixture, beating on low speed after each addition just until smooth.
In a small saucepan, bring the maple syrup just to a boil; pour into a greased square 8" x 8" x 2" in depth baking pan. Carefully top with a single layer of apple slices. Pour batter evenly over top of apple slices. Bake in a 400 degree F (200 degree C) oven for 25-30 minutes or until a wooden toothpick inserted into cake portion comes out clean. Immediately invert onto serving platter. Cool slightly. Serve warm, topped with whipped cream if desired. Store any leftover cake in refrigerator, covered with aluminum foil or plastic wrap!
***An important tip for making any candy***
Sugar loves water, so don’t make candy on humid days. The humidity will affect your
cooking times, and can even keep candy from setting up properly!
I have used this recipe for over 10 years and only buy marshmallows for camping...I you have never made your own marshmallows you are in for a real treat...Try dipping these homemade marshmallows in chocolate.
About 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites* (see note)
1 teaspoon vanilla extract
*Note: If egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters, beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week!
PEANUT BUTTER BUCKEYE BARS
1 19.5-ounce package brownie mix
1/3 cup vegetable or canola oil
1 cup chopped roasted peanuts
1 14-oz. can sweetened condensed milk
1/2 cup creamy peanut butter
Preheat oven to 350 degrees. Lightly grease a 13×9×2-inch baking pan and set aside. In a large bowl, combine brownie mix, eggs and oil. Beat until combined. Stir in peanuts. Remove half of the brownie mix and set aside.Spread remaining brownie mix into prepared pan.
Whisk together sweetened condensed milk and peanut butter in a medium bowl until smooth. spread peanut butter mixture evenly over the brownie mixture in the pan. Separate the reserved brownie mixture into pieces. Flatten each piece with your fingers and place on top of peanut butter mixture.
Bake in preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan or on a wire rack. cut into bars, makes 32 pieces!
Source:Cooking By The Seat Of My Pants
HALLOWEEN SWEET POTATO CAKE
Makes a 9 in” triple layer cake, serves 16 -20 people.
You will need- 3 -9 inch cake tins.
2-medium or 1 large sweet potato (12 ounces)
3-cups of cake flour
3-tsp baking powder
1½-tsp ground cinnamon
¾-tsp of freshly grated nutmeg
¼-tsp ground cloves
1-stick plus 2 tbsp (5 oz) of butter, at room temperature
1½-tsp of vanilla
1¼-cups of milk
Preheat the oven to 400°F. Prick the sweet potatoes in 2-3 places and place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.
Reduce the oven temperature to 350°F…Butter the bottoms and sides of the pans and line with non-stick baking paper or greaseproof paper. Butter the paper also.
When the sweet potatoes are cool, peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processor until smooth.
Measure one cup of potato puree and set aside.
Sift the flour, baking powder, cinnamon, nutmeg and ground cloves into a large bowl and set aside.
In a bowl of an electric mixer add the egg whites and attach the whip attachment. Beat on a medium speed until the egg whites are frothy, raise the speed to high and gradually beat in ¼ cup of sugar. Continue to beat until the egg whites are moderately stiff.
In another large bowl with a paddle attachment, combine the sweet potato, butter, vanilla and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk alternately in 2-3 additions, making sure to begin and end with the dry ingredients.
With a large spatula, fold in one fourth of the eggs whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among the three pans equally.
Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pans for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.
To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with ½ inch round tip and filled with chocolate cream cheese icing, pipe a boarder around the edge of the cake. Fill the centre with orange cream filling smoothing it to the edge of the boarder. Place the second layer on top and repeat the process. Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.
Chocolate Cream Cheese Frosting
10 ounces cream cheese at room temperature
1 stick (4 oz) butter at room temperature
16 ounces of powdered (icing) sugar; sifted
1½ ounces of unsweetened chocolate melted and slightly cooled
In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered (icing) sugar to cream cheese butter mixture. Making sure to scrape down the sides of the bowl. Then beat until fluffy 2-3 minutes.
Measure out 1 cup of frosting and set aside.
Add the melted chocolate to the remaining icing in the bowl and beat until well combined.
Orange Cream Filling
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
¼ tsp of orange extract
Stir together all the ingredients until well mixed!
Sourced from:Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.