Chocolate layer Cake with bananas

This cake was my Dads favorite.

 Chocolate layer cake with bananas.I fudged it using a one box Devils food cake mix.( mom would make her scratch cake).  I’m good to myself taking less steps if I can and truly it’s always delicious..

2 - 9”round cake pans. Spray bottom generously .Follow recipe on box for cake.

Make a small amount of butter cream icing to separate the layers and hold the banana. Powered sugar , tablespoon or two of milk and a little softened butter.  Best well.  Make it on the thick side. 

Use one thinly sliced banana .  If you use too many bananas it may tip the cake so be careful of placement of bananas.

Whipped cream topping 1pint heavy whipping cream, 1 tsp. Pure vanilla extract and 4 tablespoons powdered sugar. Best until

Thick and not watery. Spread evenly on cake and garnish with baking cocoa if desired.

Refrigerate until ready to serve and refrigerate leftovers(if there are any) DELICIOUS!

While hubby was watching Penn State football.  I was busy making fresh Sunday sauce and a chocolate layer cake with sliced bananas in the center.  ( I put a little vanilla cream icing on the cake before I add the bananas)Nothing but the best on top freshly whipped cream.  

Our son is coming over tomorrow to help us a bit so his reward is this meal with a super nice summer salad.

Hope you are all

enjoying the day!

Banana bread

Banana Bread (my daughter's recipe)  Kids and adults love it!
1 3/4 cups all purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt(if using salted butter eliminate it)
1 cup mashed bananas(2 bananas)
1/3 cup butter (softened)
2 tablespoons milk
2 eggs
1/4 cup chopped walnuts(optional)
Combine dry ingredients.  Set aside..

Beat eggs,sugar and butter..

Add dry ingredients alternating with milk..

Add  mashed bananas..Beat slowly until well blended..  

I grease my pans with cooking spray generously.

Bake 350° in loaf pan approx. 45 minutes..

If I use muffin pans or muffin loaves I bake approx. 30 minutes until lightly golden..Test center with toothpick ..

Enjoy!

Banana cream cake

This recipe is from a very old cookbook that the woman who made it was a Girl scout leader back in the day.

Moist, soft but firm it’s delicious eaten as is or as I usually do I use a cream cheese icing.

Icing:

4 oz.cream cheese softened 

2 tablespoons softened butter

I tsp. Vanilla extract

Powered sugar and milk

I don’t measure milk or powdered sugar.  Beat slowly adding powered sugar then milk small amounts until

Desired consistency.

Enjoy!

Note: I usually cut back the sugar in the recipe to 1cup.

 

 

 

Fruit Bundt cake

This was my first attempt at making a fruit cake.

It’s delicious but….my pan wasn’t greased and floured enough so 1/2 of the top stuck. Uggh so make sure you grease and flour it heavy.

I thought I was using the right amount of fruit but it appears this particular fruit mix was chopped so fine you can barely see the fruit. Uggh

Please go to bottom of recipe for my notes.

Here’s the recipe:

8 oz. Extra fancy fruit cake mix

1cup Butter softened

2cups granulated sugar

2 tsp. Baking powder

2 tsp. Vanilla extract

1 1/4 tsp. Salt

4 large eggs

3 3/4 cups all purpose flour

1cup cranberry juice

4 oz. Red glacé cherries

4 oz. glacé cherries

Instructions:

Preheat oven to 325°

Generously Grease and flour a 12 cup Bundt pan.

Combine extra fancy fruit cake mix with 1/2 cup water. Microwave one minute. Set aside.

Beat butter and softened sugar in a stand mixer until smooth.  If you don’t have one use what you have. I’m sure it will come out fine.

Beat baking powder, vanilla extract and salt

Best in eggs one at a time scraping side of bowl. Slowly beat in flour and cranberry juice a little at a time.

Stir in fruit mix and its liquid and the cherries .

Transfer batter to well greased Bundt pan.

Bake 80 to 90 minutes rotating pan half way through baking time.

Cake is done when toothpick inserted in center comes out clean.

Cool in pan 15 minutes. Loosen edges and reverse pan onto cooling rack.  Sprinkle with powered sugar once cake is completely cooled.

****Notes

I did some substitutions in this recipe.

I used pineapple juice instead of cranberry.

My fruit and cherry mix were a little under 16 oz.

I cut sugar back to 1 1/2 cups.

I cut salt back to 1 tsp.

 I used a dark Bundt pan so decreased baking time to 80 minutes.  Watch your oven.  Everyone’s is different.

Since I didn’t gave cranberry juice I used pineapple juice so my cake is much lighter in color.

Enjoy!  It’s a very good cake with a nice texture.  I served it tonight with coffee and conversations with a friend.

Ps.  I managed to patch it up so I was able to hide the top that was pieced . 

Cannoli ricotta cake

I decided to be a bit adventurous and topped it with freshly whipped cream.  

****Note:  for the 9” x 13” pan recipe for a thicker layer of ricotta filling DOUBLE the amount of ricotta FILLING.

Home made butter cake topped with fresh ricotta that  I added vanilla, powdered sugar and mini semi sweet morsels.

Note:  I had this last week at a restaurant and we both really enjoyed it so I used my moms butter cake recipe and my cannoli filling recipe to put on top.  I taste tested yumm!

Recipe link below:

Moms Butter cake

I had been to a local restaurant where they served a cake similar to this so I decided to use my moms recipe for butter cake and my ricotta filling to top it.

Note:  you can top with finely chopped colored nuts for the holidays.

I’ll link the recipes below.

Ricotta filling

https://iliketobakeandcook.blogspot.com/2018/12/cannoli-ricotta-or-custard-filled-you.html

 

Fresh Lime pound cake

 

I adjusted some of the amounts to my liking.  An asterisk will note my changes.

Light and delicious with the perfect hint of lime.

I’ll be serving some fresh strawberries to compliment this cake.

Will drizzle an hour before serving.

• 1 cup unsalted butter, softened 
• ***2 cups sugar ( I used 1 1/2 cups)
• 4 eggs 
• 2 tsp vanilla 
• Juice and zest of 2 limes 
• ***3 cups cake flour (I used all purpose sifted and sifted once more)
• ½ tsp baking soda 
• ***½ salt (I used salted butter so I did not add salt)
• 1 cup half and half 

For Glaze:

• 1 cup powder sugar 
• 1-2 tbsp lime juice

• 
  

Coat a bundt pan with cooking spray and then sugar.***I did not coat pan with sugar

Cream together butter and sugar in a medium bowl or large bowl, until fluffy.

Beat in eggs, one at a time, until well incorporated.

Beat in vanilla and lime juice.

Combine flour, baking soda and salt in a separate bowl.

Alternate beating in flour mixture and half and half, a little at a time, starting and ending with the flour.

Pour batter into prepared bundt pan.

Place pan in a cold oven and set temperature to 350 degrees. Bake for 1 hour without opening oven.

Remove from oven and cool in the pan for 15 minute. Gently run a knife around the pan and remove to a plate to finish cooling.

Once cake has cooled completely, put powdered sugar in a small mixing bowl and whisk in lime juice, one tablespoon at a time, until a thin glaze has formed.

Drizzle glaze over the cake with a spoon.

Adapted from Lisa’s dinner time dish

Strawberry/ Blueberry Cobbler like Mom would make!

Recipe From the archives. This post has been viewed almost 5,000 times  Enjoy!

Today I am making the cobbler with Blueberries . Yum

This berry cobbler has been one of the if not the most viewed post on my blog.  Thank you!



  You can do this with any berries that you may like.  I have lots of frozen berries (strawberries, blueberries and raspberries so I am going to follow this recipe below and use all that I have to make something light(just might hit the spot and add some vanilla ice cream to warmed cobbler if you desire).

  I am going to thaw my berries before I mix them.  I have seen frozen peaches, blueberries and strawberries etc. in the frozen food section of the grocery store so if you can't find fresh  use thawed frozen berries...Yum 

Follow the below instructions.  

****To Date the most popular blog post!!!

Patriotic to the RED, WHITE and BLUE!

While browsing through my People Magazine I came across a recipe similar to Mom's and decided to give it a try.  Mom's recipes are in a huge wooden recipe holder and she gives me recipes in dribs and drabs (that's how she would refer to items of personal interest) to find hers.  Today I opted to make a Cobbler instead of strawberry shortcake. She would make fresh Baking Powder Biscuits and crush fresh strawberries to put on top.  Of course Real Whipped Cream in a huge scoop on top.. Super easy recipe and I used fresh strawberries and blueberries. A nice dessert either served warm or room temperature.

Slightly spray bottom of a 9 x13” baking dish.  Place sugared blueberries in dish.  Add cobbler to top.  (Large heaping tablespoons ).

Before

After

Strawberry/Blueberry Cobbler   (Sue Zemanick’s)

2 pints strawberries hulled and quartered

1 pint blueberries

1 cup sugar divided

1 tablespoon cornstarch

¾ cup flour

1 tsp. baking powder

½ tsp. salt

1 egg

¼ cup milk

½ tsp. vanilla extract

6 tablespoons butter, melted

Heat oven to 375 degrees.

In a bowl, combine all berries, 1/3 cup  plus 2 tsp. sugar and 1 T cornstarch. ****(Don’t forget the cornstarch)Let sit for 10 minutes.

In another bowl, mix flour, ½ cup sugar, baking powder and salt.  In a 3^rd bowl, stir egg, milk, vanilla and butter.  Add dry ingredients.  Stir well.

Place six, 6 oz. ramekins on a baking sheet.  Divide fruit evenly and top each with a few spoonfuls of batter.  Bake 25 to 30 minutes until tops are golden brown.  Cool 5 minutes and serve.

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12/19/13

Lemon Poke cake

Can’t sleep?  Bake lol.  

A basic white cake mix and a box stove top lemon pudding make this cake delicious and refreshing.

Top with either cool whip for convenience or beaten heavy cream.  I added some sweetened coconut to half of cake.

****For extra added lemon flavor add 1/2 tsp.  lemon extract or juice to above topping. Mix with a large spoon to combine.

I had the white cake mix and it needed 5 egg whites so not to waste precious egg yolks I decided lemon pie filling had to be my choice today.

We both love lemon so this was a no brainer.

1-Betty Crocker box white cake mix prepared according to directions and baked.

****1- box lemon pie filling prepared or chocolate pudding would work too (stove top recipe)according to directions or

****Shortcut recipe for cooked pudding and use canned pie filling or instant pudding 

1-8 oz. Cool whip or

1- 1/2 pint whipping cream(beaten with 3T confectioners sugar, 1tsp. Vanilla).

Sweetened coconut optional

In a 9 “x 13”pan bake cake according to directions.

Once cake is baked remove from oven and using the bottom of a large whisk press down deep ( if you like a lot of lemon filling) to make indentations spacing every so often. ****Note cake must be hot so poke holes immediately when removed from oven.

Allow cake to cool. Top with prepared lemon pudding 

While cake is baking make lemon pie filling according to directions.

****Allow to cool to warm or refrigerate overnight and put  cake together the next day.

ENJOY!