Mom's Prize Marble Cake

This lovely cake was often on the my mother's Sunday Fasba table. She made it in two loaf pans instead of one large Bundt or Angel Food baking pan. That way she had one for the family and one to give a way. She has always been generous that way. So try baking it and sharing one loaf too! It has a unique ingredient in it that makes this cake very moist Miracle Whip Salad dressing (similar to mayonnaise). There is no need to add any salt to the recipe because of the salad dressing.

• 1/2 cup of butter or hard margarine
• 1 1/2 cups of white sugar
• 3 eggs
• 3 cups of flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 cups of Miracle Whip

Streusel Filling:

• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cocoa powder

1. Cream together the butter, sugar until light and fluffy.
2. Add eggs one at a time beating well after each addition.
3. Sift the flour and baking powder together.
4. Mix the baking soda into the salad cream.
5. Alternately add the flour mixture with the salad cream into the butter mixture and beat until well combined.
6. Mix the streusel ingredients together.
7. Pour half the batter into 2 well greased loaf pans.
8. Sprinkle half of the streusel
9. Top with the rest of the batter and streusel on top.
10. Take a knife and swirl the dough and streusel together to give it the marbled effect.
11. Bake at 350 for 35- 40 minutes.
12. Test if it is done by inserting a knife into the center and if it comes out clean it is done.
13. Let it rest in the pan for 5 minutes before removing. Finish cooling on wire rack.
14. After it has cooled completely cover tightly in a plastic wrap. It freezes very well. Share the other one!

Rhubarb Cheesecake

I have made this cheesecake a number of times and I made it yet again for my daughter's birthday..on her request. Brought it to her work place..I'm hearing it went over quite well! This is not what you would call low cal by any means but rather a delicious treat during fresh rhubarb season!

Ingredients:

Crust:

• 1 cup flour
• 3 tablespoons sugar
• 1/2 cup butter, softened

Rhubarb layer:

• 3 cups rhubarb, chopped
• 1/2 cup sugar
• 2 tablespoons flour

Cream cheese layer:

• 2 packages (250 grams/8 oz) cream cheese
• 1/2 cup sugar
• 2 eggs

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Method:

1. Preheat oven to 425º.
2. Mix crust ingredients and pat into a 9" baking dish, should be at least 2" deep. You can use a 9" springform pan.
3. Bake for 10 to 12 minutes or just until it starts to brown. Remove from oven.
4. Reduce oven heat to 350º.
5. Mix rhubarb layer ingredients and spread over the crust.
6. Beat cream cheese and sugar until creamy. Add eggs one at a time and beat until well blended. Spread over the rhubarb.
7. Return to oven and bake for 35 minutes, until filling is set.
8. Whisk together topping ingredients until well blended and spread on cheesecake while still hot. 
9. Allow to cool completely in fridge before serving.
10. Keep refrigerated.

Rhubarb Cake

 Fresh rhubarb season is almost here! I've been checking my rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert!
Ingredients:

• 4 1/2 cups rhubarb, chopped
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 small package strawberry flavored gelatin powder
• 1  517g (18.25 oz) package of yellow or white cake mix
• 1/2 cup butter, melted
• 3/4 cup water

Method:

1. Place chopped rhubarb evenly in an ungreased 9 x 13 inch baking pan.
2. Mix sugar and cinnamon and sprinkle over rhubarb.
3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
4. Sprinkle cake mix on top of the gelatin powder.
5. Drizzle melted butter on top of the cake mix.
6. Pour water over all.
7. Bake at 350º for 1 hour.
8. Yields: 12 generous pieces

Tip: I used slightly frozen rhubarb..if you use fresh rhubarb increase water to 1 cup.

Lime Ribbon Delight

This cake was inspired by a 1960's Betty Crocker recipe. The original recipe calls for a white cake mix and uses pineapples and nuts. If you read through this recipe you will note it's not the same cake but, because I like the name, I kept it.

Ingredients:

• 1 cup sugar
• 4 eggs, divided
• 4 Tbsp water
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup flour
• 1 1/2 tsp baking powder
• 6 kiwis. peeled and sliced
• 2 (3oz) pkgs lime flavored gelatin, divided
• 1 cup boiling water
• 1 cup chilled pineapple juice
• 1 cup whipping cream
• 1 Tbsp sugar

Method:

1. Prepare 2 or three same size ( 8-9 inches) round pans. (Trace wax paper to size of pan, grease pan and top of paper, then dust with flour.) Preheat oven to 325 F.
2. Beat sugar and egg yolks well, add water, lemon juice and vanilla.
3. Add combined flour and baking powder.
4. In separate bowl, beat egg whites until almost forming peaks and fold into first batter.
5. Divide batter evenly between pans and bake until golden, about 25 - 30 minutes.
6. Allow to cool about 5 minutes before inverting onto cooling rack and removing the wax paper.
7. Prepare jello with 1 1/2 pkgs gelatin, using 1 cup boiling water and 1 cup chilled pineapple juice. Stir in two ice cubes and refrigerate until slightly thickened, about 30 - 45 minutes.
8. Place first layer of cake into a springform pan, size of cake.  Lay sliced kiwi on first layer and cover with one third of the slightly thickened gelatin. Let set a bit more and repeat with each layer. Use the half pkg of left over gelatin to make more if you need to for the top. Using a springform pan, allows you to remove side with a release clasp and cake can actually be served as is. (see photo) If you do not have a springform pan, place a long doubled up strip of wax paper, extending over edges of pan, into each of the just emptied pans. Place one layer of cake on top of wax paper and top each with fruit and gelatin. Allow both/all cakes with layer of gelatin on top to set in fridge. When firmly set, grab the ends of the paper, to remove the cakes and stack one on top of the other.
9. Beat cream and sugar until stiff. Spread over side of cake and pipe around the edge if desired. Refrigerate cake before serving, as well as any leftovers.

Pineapple Topsy-Turvy Cakelets

We took our staff out for dinner at a fancy restaurant in town recently and I ordered the pineapple upside down cake for dessert.
It just wasn't as good as I expected but I loved their presentation of this down home dessert. So I went home and adapted my recipe to make these pretty cakelets.
They were eminently satisfying!

• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 1 tin 341ml/ 12 oz. can pineapple tidbits, drained
• whole pecan pieces and/or maraschino cherries, halved and blotted with paper towel

• 1/2 cup butter or margarine at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

1. Grease muffin tins well.
2. In a small bowl, combine melted butter and brown sugar.
3. Place 1 teaspoon or so of butter/brown sugar mixture into each muffin cup and spread to cover the bottom.
4. Arrange pineapple tidbits over butter/ brown sugar in a flower pattern around a pecan or cherry half. Set aside.
5. Using a hand mixer, beat butter in a mixing bowl until fluffy.
6. Add sugar l/4 cup at a time, beating well after each addition.
7. Add eggs, one at a time, beating well after each egg.
8. Add vanilla and mix briefly.
9. In a small bowl, sift flour, baking powder and salt.
10. Add half of the dry mixture gradually to butter/egg mixture, mixing at low speed until the flour is mixed in.
11. Add the buttermilk and mix again.
12. Add the rest of the dry ingredients and mix just until all the flour is incorporated.
13. Spoon into prepared muffin cups, filling each approximately 2/3 full.
14. Bake in 350º oven 30 minutes or until cake tester or toothpick inserted in the centre comes out dry.
15. Remove from oven and let sit for a couple of minutes.
16. Lightly loosen edges of cakelets from pan and invert onto a rack.
17. Carefully lift pan and replace any pineapple or cherry pieces that have stuck to the pan.
18. Let cool and serve with whipped cream or ice cream.

Daffodil Cake

 

 

Today it's five years since I said "auf wiedersehen" at the bedside of my father's home going. I prefer to use the German term because it speaks of a "seeing again".  At the memorial service we set the tables with daffodil plants that the family took home to plant . . . a reminder of the resurrection just like new life in spring. When I saw this recipe in an old Betty Crocker file, I had to post it, with a few personal adaptations, of course.

 

Ingredients:

• ¾ cup flour
• ¾ cup sugar
• 10 egg whites
• ¼ tsp salt
• 1/2 cup sugar
• 6 egg yolks
• 1 Tbsp lemon juice

 

Method:

1. Heat oven to 350 F.  Insert oven rack on bottom third of oven.
2. You will need three mixing bowls. In the first bowl, mix flour and ¾ c sugar
3. In the second bowl, beat egg whites until frothy, add salt, and then gradually add sugar, beating until stiff. Fold in lemon juice.
4. In a small - third mixing bowl beat egg yolks well until thick and lemon colored. If you can get farm fresh eggs that have the dark yellow yolk, it helps to bring out the contrast in the yellow and white batters.
5. Sprinkle flour/sugar mixture into meringue, a few heaping Tbsp at a time, folding each amount in with rubber spatula.
6. Pour half of this white batter into the just emptied (flour/sugar) bowl. Gently fold egg yolks into one of the white batters.
7. Spoon yellow and white batters, alternately into un-greased tube or angel food pan.
8. Bake on lower part of oven about 40 – 45 minutes or until top springs back when lightly touched.
9. Invert pan on funnel or cooling rack and let hang until cooled. To un-mold, slide a thin sharp knife to cut around all of the edges and let it drop out upside down onto serving plate. Slide the same knife under the bottom of the cake, if your pan has a separate bottom.
10. Drizzle with orange glaze.

 

  

Orange Glaze: (Mix)

•  1 cup confectioners sugar
• 1 Tbsp frozen orange juice 
•  warm water to blend, about 2 Tbsp.

 

 

Serve plain, with fruit, ice cream or sherbet.