How To Make A Peaches and Cream Dessert Cake
If you like cheese cakes and peaches, I think you will enjoy this dessert cake recipe.
The cake is very rich and sweet, and made in the 2 layer technique. The first layer is like that of a traditional cake and the second layer is more like a cheese cake. If desired, you can completely omit the cinnamon sugar topping.
Layer 1 Ingredients:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 ounce) box vanilla pudding mix (not instant)
3 tablespoons butter, softened
1 egg
1/2 cup cold milk
1 (15 ounce) can of sliced peaches
Preheat oven to 350 degrees. Grease the bottom and sides of a deep 10″ round cake pan. Read more
Grandma’s Banana Spice Cake With Sea-Foam Frosting Recipe
ack in the early 1980’s my grandmother spent a Saturday afternoon teaching me how to make her banana spice cake. I am not sure why they call it sea-foam frosting, but I can tell you…it does taste delicious!
What I really enjoy about this recipe is the right combination of sweet buttermilk, ripe bananas, along with the spices. If you don’t have buttermilk on hand, you can substitute with regular milk.
Banana Spice Cake Recipe
Ingredients:
2 1/2 cups sifted flour
1 2/3 cups granulated sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1 1/4 cups mashed ripe bananas
2 eggs
2/3 cup buttermilk
Preheat oven to 350 degrees. Read more
How To Make A Mississippi Mud Dessert Cake
hen it comes to making chocolate cakes, I often times get bored with the classic ones. I look for recipes that have a twist or some added goodies to them.
This one is really easy to make and I love the rich chocolate flavor along with the miniature marshmallow topping. You can frost the cake with your favorite frosting, although we prefer ours with chocolate. There have been times that I have forgone the frosting and just dusted it with confectioner’s sugar.
Ingredients:
2 sticks of butter or margarine, softened
1/2 cup powdered cocoa
2 cups granulated sugar
4 eggs, slightly beaten
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups chopped nuts (optional)
1 teaspoon vanilla extract
2 cups miniature marshmallows
chocolate frosting
Preheat oven to 350 degrees. Read more
How To Make A Moist Applesauce Dessert Cake
When it comes to fall baking, I enjoy making this Applesauce Cake because its easy, and I save time by not using fresh apples.
I prefer to bake mine in a tube pan, but you can certainly make it in a round cake pan. You can sift confectioner’s sugar on top of your slightly warm cake or mix up some vanilla icing and drizzle that over top.
Cake Ingredients:
1 1/2 cups applesauce
1/2 cup vegetable shortening
2 cups granulated sugar
1 egg, slightly beaten
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 cup raisins, chopped
1/2 cup black walnuts, finely chopped
2 teaspoons baking soda
1/2 cup boiling water
Preheat oven to 350 degrees. Read more
How To Make A Pumpkin Crunch Dessert Cake
During the months of October and November, my family really enjoys this Pumpkin Crunch dessert recipe. It takes about 10 minutes to prepare and 50 minutes to bake.
This is a really nice dessert to serve at your Halloween parties or after your Thanksgiving holiday meal. I often entertain here at my home during the fall months, so I will make this recipe and serve it with some wonderful fall flavored teas and coffees.
If desired, you can substitute the canned pumpkin with some fresh puree, although when I substitute, I also add in 1 teaspoon of pumpkin pie spice to give it additional flavor. Read more
Strawberry Desserts
Strawberry Bread Pudding
Bread
Butter or margarine
Fresh strawberries
Sugar
Whipped cream
1. Toast several pieces of bread and butter them.
2. Line a baking dish, butter side down, with the slices of bread. Toast enough bread to cover the bottom of whatever baking dish you are using.
3. Cover the slices of toast with a generous layer of fresh strawberries.
4. Place a few pieces of crumbled toast among the strawberries.
5. Sift sugar all through and over the strawberries.
Bake at 350 degrees for 30 minutes. This dish is best when served cold with whipped cream on top.
Gluten Free Desserts – Some Ideas
People seem to think that gluten free living means no desserts, or no nice desserts, anyway. But it really doesn’t have to be that way…
When it comes to gluten free desserts, you’re best to stay away from the “Free From” shelves. Well, to be honest, apart from pasta, I would give those a miss anyway. Most of the products are pretty tasteless at best, and very pricey indeed.
But so far as desserts go, really, there’s not much need for flour, anyway. Hopefully, you will have eaten enough bulk in the main course, and the sweet course is just a kind of codicil – more of a taste sensation than anything.
So, what can you eat for afters that isn’t full of gluten? Here are a few suggestions.
First off, there’s nothing much nicer in the summer time than a fresh fruit salad, and it’s very easy to do. You just get a bunch of fruit, cut it up and add some juice or syrup. The trick is to leave fruit that browns in the air until last. So, by all means include banana and apple chunks, but put them in after you’ve made the liquid which holds it all together. And to be on the safe side, put some lemon or orange juice in as well (the acid stops the reaction from occurring).
A Fancy Twist On Chocolate Cake Mixes
Today, we all lead very busy lives and don’t have hours to spend in our kitchens baking cakes.
When I am pressed for time and need a nice dessert cake, I will reach for a box of chocolate cake mix. I don’t bake just plain cakes, I like to add things to them to make them ‘extra special’.
Cake Baking Tips:
1. Invest in a cake tester. You can pick up one for less than $6.00 at most kitchen stores.
2. Don’t over bake your cakes. I tend to remove my cakes from the oven 3-4 minutes before the recommended time because they will continue baking in the cake pan.
3. Don’t grease and flour your baking pans unless the recipe calls for it.
4. Always let your cakes cool before frosting them.
How to Decorate Like a Pro
I’ve learned that people who don’t have much experience with the art of cake decorating feel they have to do ordinary cakes with no special designs because they don’t have the right tools. With all the choices and options available it can get incredibly confusing. Have you ever wanted to decorate like a pro without all the hassle?
Anyone can decorate a cake without spending those high prices and still have a cake that looks catered. Look around your home; paper towels, cutlery, paper, paint brushes, and – yes – you could even use your child’s toys. These are simple tools you can use to make your next cake the talk of the town.
For example; the paper towel technique, which can also be learned step by step at www.easycakes.org , is very simple. All you do is put your desired icing on the top of your cake, and wait for the icing to start to crust or dry. If you take your paper towel you smooth out the cake and have yourself a smooth canvas to start your home-made work of art! The paper towel works like sandpaper smoothing off all the bumps. You can also leave the pattern of the paper towels in your cake, if you only let the icing dry most of the way.
If you check out www.easycakes.org you can find more ways to decorate your cake like a professional caterer, while keeping your budget recession-friendly.
Health Advantages of Eating Sugar-free
Because most foods have some form of sugar in them, it is nearly impossible to eat a totally sugar-free diet. However, it is definitely possible to cut out the unnatural, bad forms of sugar, which are found in processed foods, soft drinks, desserts, and other sweet treats. If you do, there are a number of health advantages. While some people only give up sugar after being diagnosed with diabetes or another serious medical condition, this new way of thinking about food can benefit almost anyone.
First and foremost, keep in mind that there are good forms of sugar, even if you are diabetic. Naturally occurring sugars, like those found in fruits or honey, help give the body energy, and in the case of fruit, are packaged in the food with plenty of fiber, which helps slow down the release of sugar during digestion. While some medical conditions demand that even natural forms of sugar be regulated closely, for the average person, these types of sugars are fine in moderation. The problem comes with concentrated sugars, which are usually processed. Corn syrup, glucose, and your common white granulated table sugar are all examples of “bad” sugars. Those are the types of sugars you need to give up! Keep in mind that sometimes foods are filled with bad sugars even if they do not taste sweet. For example, white bread and other refined carbohydrates can really cause your blood-sugar level to spike.
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