Cream Cheese Kuchen

Cream Cheese Kuchen-This is the thinner version.

For the Kuchen:
1/4cup warm water
1packet dry yeast
4Tbl. butter
1/4cup milk
1tsp. grated lemon peel
1/4cup sugar
1 egg
1/4tsp. salt
1-1/2 cups (plus 1/4cup) flour
 
For the Filling:
2 (8 oz.) cream cheese-softened
2 eggs
2 tsp. vanilla
1/2cup sugar
Beat all ingredients together, until smooth.

For the topping:
3/4-cup flour
1/4cup sugar
pinch salt
4Tbl. cold butter
Whisk together the flour, salt, and sugar. Cut in the butter, with a pastry cutter, until it's looks like bread crumbs. Set aside.

You'll also need:
confectioner's sugar, for dusting

Preparation:
Preheat the oven to 350*f
In a large bowl, whisk together the water and yeast. Let stand 15 minutes.
warm the milk and butter, just to lukewarm.
Add all Kuchen ingredients, including the milk and butter,  except the flour, Beating with an electric mixer, until well combined.
Add the 1-1/2cups flour, and beat until well combined.
Knead in another 1/4 cup of flour, or more, until you have a very soft dough that isn't too sticky.
Press into the bottom, and half way up the side, of a 13x9x2-inch pan.
Set aside to rise, while you make the filling, and topping.
Fill the kuchen, then add the topping. bake 40 minutes.

This is the thicker version, made in a 13x9-inch pan.

                     Beat the kuchen ingredients, until well combined.

Knead in another 1/4cup flour (or more, if needed) To make a very soft dough, that isn't too sticky.

Press into the bottom, and half way up the sides, of a lasagna pan. Set aside to rise, while you make the filling, and topping.

                             Beat the filling ingredients, until smooth.

Whisk together the dry ingredients, for the topping, then cut in the butter, until it resembles breadcrumbs.

         Add the filling, then the topping, to the kuchen. bake 40 minutes.

                  Once it's out of the oven, dust with confectioner's sugar.

I prefer a thinner cake, so I pressed it out on a greased cookie sheet. Folded the edges, to create a dam. added the filling and topping. Bake for 30-minutes.

Cream Filled Banana Cake

My rating: really like it.

                                    Cream Filled Banana Cake

I remember going to a local bakery, when I was a kid, that sold these awesome banana flips. It was a thin round banana cake, with a banana cream filling, which was folded in half, like a taco. This cake, sort of  reminds me of them.
I love this banana cake recipe. I got it from the Better Homes and Gardens cookbook, many years ago. I think it's perfect, and have never tried another recipe. Any time I have over-ripe bananas, I make this cake. I usually top it with cream cheese frosting. I found a cream filling recipe, in a Taste of Home magazine, that I have been playing with, for a few years. I would like to get it fluffier, but I'm running out of ideas. Here is a similar looking filling I found at Baking Bites.

For the banana cake:
2 room temperature, eggs
2-1/4cups flour
1cup sugar
1-1/2tsp. baking powder
1tsp. baking soda
1/2tsp. salt
2 over-ripe bananas- mashed
3/4cup buttermilk
1/2cup shortening
1tsp. vanilla

Preparation:
Preheat the oven to 350*
Spray 2 round cake pans, with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, until well combined.
Add the bananas, buttermilk, shortening, and vanilla. Beat with an electric mixer, until creamy.
Add the eggs, and beat for about 2 minutes.
Divide between the 2 pans. and bake about 20 minutes, or until lightly browned.
Cool 5 minutes, remove them from the pans, and put them on a wire rack, to cool completely.
Spread the filling on the top of one cake, place the other cake on top, and sprinkle with confectioners sugar.



For the banana cream filling:
2Tbl. flour
1/4cup milk
1/4cup butter-softened
1/4cup sugar
1/4cup confectioners sugar
1/2tsp. imitation banana extract
1/4tsp. vanilla extract
pinch salt
1tsp. meringue powder- I found it at Walmart, in the Wilton cake decorating section
1tsp. water
Preparation:
Combine the flour and milk, in a saucepan. Heat on a low flame, whisking constantly, until it thickens. refrigerate for 1 hour.
In a bowl, beat all other ingredients, until well combined. Add the flour mixture, and beat until fluffy.

              I make the filling first, then refrigerate until the cakes are cool.

These yucky, over-ripe bananas, are like gold, to a banana cake lover like me. With all those Grandkids, running around, I don't get leftover bananas very often. If you use ones that are less ripe, it just doesn't taste the same.

Bake the cakes, until lightly browned.This is the easiest cake to make, and it never fails me. I use this same recipe, to make banana nut bread. Just add walnuts, and bake it in 2 loaf pans.

Fudge Mint Torte

                                               Fudge Mint Torte
This is the same recipe I used for the Fudge and white chocolate raspberry Torte, with a few alterations. The torte is intensely chocolatey, in combination with the creamy, cool mint layer... it'll knock their socks off. This is a very rich dessert, almost cheesecake-like, that is best served in very thin slices.

For the flour-less fudge torte:
2 sticks of real butter
2tsp. dark chocolate cocoa powder
12oz. semisweet chocolate chips- (reserve 3 or 4 for garnish)
6eggs-seperated

Preparation:
Preheat oven to 400*
Spray a 9inch spring-form pan with cooking spray.
Melt the butter, over a low flame. Whisk in the cocoa. Stir in the chocolate, until melted. Whisk in the egg yolks, cook, whisking constantly, 1 minute more. Set aside to cool completely. about 30 minutes.

Once the chocolate has cooled, beat the egg whites, until stiff peaks form. Fold gently, into the cooled chocolate, until well combined.
Pour into the prepared pan and bake 20 minutes. The center will still be jiggly, but it will continue to set as the cake cools. Place the pan, on a wire rack to cool completely. (more than an hour) Then refrigerate until firm. leaving the cake in the pan.(I make the cake the night before, and make the mint layer, the next day.)


For the mint layer:
1cup white chocolate chips
8oz. to16oz. whipping cream- (8oz. for a dense mousse, 16oz. for a fluffy mousse.)
1-1/2tsp. peppermint extract
6-8 drops green food coloring
8oz. cream cheese- softened
1/2cup confectioners sugar

Preparation:
Melt the chips with 3Tbl. of the whipping cream. Set aside.
In a medium bowl, beat the cream cheese, peppermint extract, and food color, until fluffy, then beat in the confectioners sugar.
Add the melted chocolate, to the cream cheese and beat until well combined.
In another bowl, beat the remainder of the whipping cream, until stiff peaks form.
Gently fold the whipped cream, into the cream cheese mixture, until well combined.
Remove the fudge torte, from the fridge, and spread the white chocolate layer, evenly over the cake. Refrigerate at least, 1 hour.
Remove the cake from the fridge. Grate the reserved chocolate chips, over the cake. Remove the sides, from the spring-form pan, and serve.

 For the cake: melt the butter, add the cocoa and chips, whisk until the chocolate has melted. Stir in the egg yolks, cook 1 minute longer. Set aside to cool completely.

   Once the chocolate has cooled, beat the egg whites, until stiff peaks form.

Gently fold the egg whites, into the chocolate, until well combined. Pour it into the prepared pan, and bake 20 minutes.

 The center of the cake will still be jiggly, when you remove it from the oven. Put the pan on a wire rack, and cool completely. Then put it in the fridge until firm. It will become very dense and fudgey. (about 2hrs.)

Make the mint layer, and spread it evenly over the chocolate layer. Refrigerate at least an hour.

Remove the pan from the fridge, and grate the reserved chocolate chips over the torte. Remove the sides from the spring-form pan and serve.

Fudge and White Chocolate Raspberry Torte

 Fudge and White Chocolate Raspberry Torte -the chocolate layer is very moist and fudge-like, topped with a thick, white chocolate mousse, and a raspberry glaze.

Half of my life, I could not stand, anything raspberry, (except eating them off the vine, of course) But something magical happens, when you combine, dark chocolate, white chocolate and raspberries. Oh Good Lord! Now I use this combination a lot.
This dessert was originally from a recipe I found in a magazine, several years ago. The fudge torte part of the recipe, that it used, was kind of hit and miss, But I found a really stable version that I'm posting here. I can't remember the sources of the recipes, so I can't give them their dues. Over the past few years, dark chocolate has become widely available, so you could exchange it, for the semi-sweet chips, and leave out the cocoa. Although I haven't tested it yet.

For the flour-less fudge torte:
2 sticks of real butter
2tsp. dark chocolate cocoa powder
12oz. semisweet chocolate chips
6eggs-seperated

Preparation:
Preheat oven to 400*
Spray a 9inch spring-form pan with cooking spray.
Melt the butter, over a low flame. Whisk in the cocoa. Stir in the chocolate, until melted. Whisk in the egg yolks, cook, whisking constantly, 1 minute more. Set aside to cool completely. about 30 minutes.

Once the chocolate has cooled, beat the egg whites, until stiff peaks form. Fold gently, into the cooled chocolate, until well combined.
Pour into the prepared pan and bake 20 minutes. The center will still be jiggly, but it will continue to set as the cake cools. Place the pan, on a wire rack to cool completely. (more than an hour) Then refrigerate until firm. leaving the cake in the pan.(I make the cake the night before, and make the white chocolate layer, the next day.)

For the White chocolate layer:
1cup white chocolate chips
8oz. to16oz. whipping cream- (8oz. for a dense mousse, 16oz. for a fluffy mousse.)
8oz. cream cheese- softened
1/3cup confectioners sugar


For the raspberry glaze:
Whisk together, 2Tbl. raspberry jam and 1tsp. hot water

Preparation:
Melt the chips with 3Tbl. of the whipping cream. Set aside.
In a medium bowl, beat the cream cheese until fluffy, then beat in the confectioners sugar.
Add the melted chocolate, to the cream cheese and beat until well combined.
In another bowl, beat the remainder of the whipping cream, until stiff peaks form.
Gently fold the whipped cream, into the cream cheese mixture, until well combined.
Remove the fudge torte, from the fridge, and spread the white chocolate layer, evenly over the cake.
Refrigerate at least, 1 hour. Make the glaze, and set aside.
Remove the cake from the fridge, and spread the glaze evenly,
Remove the sides, from the spring-form pan, and serve.

For the cake: melt the butter, add the cocoa and chips, whisk until the chocolate has melted. Stir in the egg yolks, cook 1 minute longer. Set aside to cool completely.

Once the chocolate has cooled, beat the egg whites, until stiff peaks form.

Gently fold the egg whites, into the chocolate, until well combined. Pour it into the prepared pan, and bake 20 minutes.

The center of the cake will still be jiggly, when you remove it from the oven. Put the pan on a wire rack, and cool completely. Then put it in the fridge until firm. It will become very dense and fudgey. (about 2hrs.)

Make the white chocolate layer, and spread it evenly over the cake. Refrigerate at least an hour, or until the mousse becomes more firm.

Spread the raspberry glaze, over the center, and about an inch from the edge of the torte. Remove the sides of the spring-form pan, and serve.

Trinidad Black Cake

                                       Trinidad Black Cake
Black cake is traditionally served at Christmas and at Weddings, throughout the Caribbean.
It's a rich, flavorful, rum infused fruitcake, blackened by burnt sugar syrup, that adds a distinct caramel flavor to the batter.
In Trinidad, it is customary, to allow the fruit to soak for a year, before using it.
There is also a quick soak method, where the fruit is simmered in 1-1/2 cups rum and 1/2 cup cherry brandy for 10 minutes, then cooled before using.
There a many variations of this cake. Some are moist and dense, some are cake like. This is a moist version.


For the Fruit:
zest of 1 orange
zest of 1 lime
zest of 1 lemon
1 cup dried cherries- I used a 6oz. package
1 cup dried prunes-halved
1 cup currants
1cup raisins
1/2 vanilla bean-split
1cinnamon stick
1-star anise pod or 1/4tsp. ground
1/2 cup cherry brandy
A fifth of spiced rum- you will use about 3/4 of the bottle
A large jar with a lid

 Preparing the fruit:
Split the vanilla bean, scrape the seeds into the jar, then drop in the bean.
Add the zest, fruits and spices to a large jar.
Pour in the brandy plus enough rum to cover the fruit.
Place the lid and allow it to steep for at least 3 weeks.

This time I thought I would try peeling the fruits, and cutting them into tiny julienne slices, like you find in candied citron.

      Even though this will be put in a food processor later, I halve the prunes.

Add everything to a large jar, (split the vanilla bean, scrape the seeds into the jar, then drop in the bean). Place the lid, and steep at least 3 weeks. This old, gallon pickle jar has gotten a lot of use over the years. It's made lots of vinegars and liqueurs. 3 of my grandchildren, once ate an ENTIRE GALLON of pickles, in one weekend. I could not believe it. All that salt! I don't buy them pickles anymore, SHeesh!

Place a colander over a bowl and strain the fruit, reserving the liquid for basting on the finished cake. Add the fruit, a little at a time, to a food processor, and pulse until you have a chunky paste. set aside. This looks a bit like poo, but it smells amazing, and intoxicating! I wound up with about 3 cups of fruit, and 1/4 cup leftover juices. The fruit absorbed the rest.



For the cake: Adapted from a recipe by Ramin Ganeshram .
Make the burnt sugar syrup ahead of time, so it has a chance to cool before use.
2cups flour
2tsp. baking powder
1tsp. cinnamon
1/4tsp. nutmeg
a pinch of allspice
2 sicks of butter-softened
1 cup brown sugar
1/2tsp. almond extract
1/2tsp. vanilla extract
6eggs
All of the recipe for Burnt sugar syrup
All of the processed fruit
1/2cup slivered almond
1/2 cup chopped walnuts
2-one gallon storage bags

Preparation:
Preheat the oven to 350*
Spray 2 round cake pans with cooking spray.
Whisk together the flour, baking powder, cinnamon, nutmeg and allspice. Set aside.
Add the butter and sugar to a large bowl. Beat until fluffy
Add the vanilla and almond extracts, mix to combine.
Add the eggs, one at a time, beating well after each addition.
Add all the burnt sugar syrup. Beat into the batter, scraping the sides.
Stir in the fruit and nuts, mix to combine, then beat about a minute.
Stir in the flour mixture, mix to combine, then beat until fluffy.
Divide the batter between the 2 baking pans.
Bake 30 minutes, lower the temperature to 250* bake and additional 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans about 15 minutes. Brush on the leftover juices from soaking the fruit. or mix together 1/2 cup rum with 1/4 cup cherry brandy.
Let stand until cool.
Remove the cakes from the pans,and put them in the storage bags.
Refrigerate for three days before serving.

Boston Cream Minicakes

                                        Boston Cream Minicakes
It worked! I tried this method to make eclair shells... what a disaster
Update: the glaze that I used, did eventually dissolve where it came in contact with the pastry cream, so you might want to try a different glaze. Maybe I'll try to drizzle melted chocolate next time.

Ingredients:
1 recipe- Yellow cake batter
1 recipe- Pastry cream
1 recipe- Cocoa chocolate glaze
Pre-heat oven to 350*
Spray the donut pans with cooking spray

                               I'm breaking in my new donut pan.

                   For the mini cakes I filled the cavities almost to the top.

Bake about 15 minutes, or until lightly golden.Cool 5 minutes and remove from the pan.

                                      Cool completely on a wire rack.

                          Fill with Pastry cream and spoon on the glaze.

Yellow Cake Batter

My favorite yellow cake batter.  It's a bit denser than usual, but moist and flavorful.
It's a good starting point for flavored doughnuts too.
This will make a 2 layer cake.

Ingredients:
2 -1/4 cups flour
1- 1/2 cups sugar
4tsp. baking powder
1/2tsp. salt
1cup milk
1/2cupVegetable oil
1/2 stick butter - softened
1Tbl. vanilla extract
3 eggs

Preparation:
Preheat oven to 350*
In a large bowl, whisk together the flour, sugar baking powder and salt.
Add the milk, oil, and butter. Beat with an electric mixer, until smooth.
Add the eggs and vanilla and beat 2 minutes.
pour into greased pans.

Snowball Cake

Snowball Cake
So very close to that famous snack cake.

Ingredients:
1 devils food cake mix- or any type chocolate cake
1 recipe creme filling  Creme Filling
1/2 bag flaked coconut
3/4 bag miniature marshmallows
a few drops red food coloring

Preparation:
Add the coconut to a small bowl. Drop in a little red food coloring.
Mix well. Set aside. Bake a two layer cake according to box directions.Cool
Make the creme filling. Spread the filling over the bottom layer. Top with second layer.
In a bowl, add the marshmallows.
Heat for 30-60 second in the microwave, or until you can mix them with a spoon to form a creme.
Spread over entire cake. Top with the coconut. Press the coconut into the sides of the cake.
It's funny how many people say they don't like coconut, but love this cake.

Bread Pudding With Caramel Sauce

Bread Pudding With Caramel Sauce
Another old recipe no one makes anymore.
So good, like a custard.Very easy

Ingredients for the pudding:
4 cups stale bread or toast it in the oven until very dry
2tbl. melted butter
1/2cup sugar
3cups warm milk
3eggs
1tbl. cinnamon
1tsp.nutmeg

Preparation:
Heat oven to350*
Butter a 1/2 quart baking pan
Place bread in a large bowl.
In another bowl, whisk together all other ingredients.
Pour over bread. let it stand 5 minutes.
Spread the bread mixture into the baking dish.
Add about 1 inch of water to a larger baking pan.
Place the pan of water in the oven.
Place the bread pan inside the water pan.
bake for1 hour or until custard is set, no longer runny.
Serve warm with-

Warm Caramel Sauce:
1cup sugar
1/2cup boiling water
2tbl. cream
Pinch of salt
Preparation:
Place sugar in a skillet and heat on a very low flame.
Stirring constantly until sugar begins to liquify and turn a golden-honey color.
Quickly remove from heat. Add water,cream and salt.
Stir very fast or your sauce will be too dark and bitter.
immediately pour into a bowl.It can be reheated in the microwave.
When pudding is done, pour warm sauce over pudding.Serve

Butter Cake/Pastry Style

                                      Butter Cake/Pastry Style
A fond childhood memory.
Grandma would bring home Goodies from the local bakeries from time to time.
Every Monday Rechner's Bakery would sell Butter Cake.
You had to get there early, because they sold out quickly.
This is as close as I can get to those wonderful pastries.
But still not quite there.
I would guess homemade bread dough would be even better.

Ingredients:
1 loaf frozen bread dough- thawed OR use the recipe below
1 stick of real butter- no substitutes
1-8oz. package cream cheese
1-1/2cups sugar
2eggs
1tsp.vanilla
1tsp.flour

Preparation:
heat oven to 375*
Grease a large cookie sheet
This makes a large pastry, so your gonna need help eating it.:)
Roll out bread dough into a large rectangle, as thin as a pie crust.
I roll it directly on a  cookie sheet that has been greased.
Roll the edges slightly to  form a dam, to hold the filling.
In a bowl, beat butter and cream cheese until fluffy.
Add the eggs and vanilla, beat. Add flour and sugar, beat.
Pour into the dough reservoir and spread evenly.
Bake about 20 minutes until the crust and topping are golden brown.
The filling becomes thick and almost crispy like a glaze.(hard to explain)
Give it a try- 

Sweet bread dough:

3/4cup milk
2tbl. butter
1 packet dry yeast
1/4cup warm water
3tbl. sugar
1/2tsp. salt
2-1/2cups flour- plus extra for kneading

Preparation:

Scald milk in a sauce pan. turn off heat and add butter.
In a large bowl combine the yeast, water and sugar.allow to rest 15 minutes.
Add 1-1/2cups flour, salt and cooled milk to the bowl and beat for 2 minutes until smooth.
Gradually add the remaining flour, mixing by hand, until the dough forms a ball.
Flour a surface and knead for a few minutes.
Spray a bowl with cooking spray, add dough and cover.
Let it rise about an hour or until doubled. Now it's ready for rolling.

                          Roll the dough into a very large, thin rectangle.

    Begin rolling and pinching the edges of the dough to form a dam for the filling.

                                      Push back any uneven edges.

                                       Spread the topping just to the edges.

           Bake for 40-45 minutes or until all the topping becomes lightly browned.

Doctor Bird Cake -With Coconut Cream Cheese Frosting

Doctor Bird Cake-also called "Hummingbird Cake" Almost the color of gingerbread.
I have no idea how old this recipe is. A really moist delicious recipe.
It was passed on to me by a Great Aunt, who said, it had been given to her. This recipe originated in Jamaica.

Ingredients:
2cups Flour
2-1/2tsp. Baking soda
2tsp. Cinnamon
1tsp.Salt
1/2cup Oil
2cups Sugar
3Eggs
1-8oz can Crushed pineapple with the juices
2cups Grated carrots
1-1/3cups Flaked Coconut
1-2 Ripe bananas- pureed
1/2cup Chopped nuts

Preparation:
Heat oven to 350*
In a bowl mix flour,baking soda,salt and cinnamon.Whisk to blend.
In another larger bowl beat oil, sugar, eggs and bananas.
Add the flour mixture to the banana mixture. beat until smooth.
Add all other ingredients and stir well, to blend.
Pour into 13x9 cake pan and bake for about 1 hour or,
until a toothpick inserted into the center comes out clean. Cool completely.
Frost with-

Coconut Cream Cheese Frosting:
1-8oz. package Cream cheese-softened
1 Cup Flaked coconut
1tbl. Milk
2cups Confectioners sugar
Beat the cream cheese and milk until fluffy. Add sugar 1 cup at a time, beat until well combined.
Stir in coconut. Spread over cake. (Sometimes I have to add a little more confectioners sugar.)