YOUR TABLE
Cakes
BANANA COFFEE CAKE- Chris M. taken from Pennsylvania Mennonite cookbook
½ cup butter or margarine softened
¾ cup sugar
1 egg
3 Tbsp buttermilk
11/3 cups mashed bananas
11/2 cups flour
¾ tsp each of baking soda, AND baking powder
½ tsp salt.
Streusel
1 cup semi-sw choc chips(or less)
½ cup plus 2 Tbsp, brown sugar
1/3 cup chopped walnuts( or other)
1Tbsp cinnamon
Using mixer, cream together butter and sugar, mix in egg, buttermilk, and bananas till thoroughly combined. In separate bowl, combine dry ingredients (flour, soda, baking powder and salt). Stir into wet ingredients till just blended. Spread half of batter into greased 8x8 pan. In separate bowl, stir Streusel ingredients – sprinkle half over top. Carefully spoon remaining cake batter over top. Spread out gently, without disturbing crumbs underneath. Sprinkle remaining streusel over top. Bake at 350 degrees for 40 min till toothpick comes out clean.
PUMPKIN SWIRL CHEESECAKE - Maria D.
8 Peek Freans Ginger Crisps (1 sleeve), crushed (about 2 cups)
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (250g each) cream Cheese brick, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
a dash of ground cloves
HEAT oven to 350F. COMBINE cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
NEAPOLITAN CHEESECAKE - Maria D.
1 1/4 cups honey maid graham crumbs
1/4 cup butter, melted
4 pkg. cream cheese bricks (250g each), softened
1 cup sugar
4 eggs
2 squares baker's semi-sweet chocolate, melted (I used milk chocolate, as my family doesn't like the other type)
1 tbsp. vanilla
1 cup frozen strawberries, thawed, drained and mashed
2 squares baker's white chocolate
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Heat oven to 350 F.
Mix graham crumbs and butter, press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide batter into thirds (about 2 cups each), pour each of 2 portions into separate small bowls.
Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion. Pour chocolate batter over crust, freeze 10 min.
Cover with vanilla batter, freeze 10 min. Top with strawberry batter. Bake 50 to 55 min. or until center is almost set.
Run knife around rim of pan to loosen cake; cool completely before removing rim.
Refrigerate 4 hours. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.
APPLE CAKE - Jenn F., Kingston
4 cups sliced and skinned apples
2 cups sugar
2 large eggs, beaten
2 cups flour
1/2 cup vegetable oil
2 teaspoon vinegar
1 1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 cup raisins
Preheat oven to 350 degrees. Take a 13 x 9 baking pan and grease and flour it. In a large bowl mix all (except the apples) ingredients together. When the mixture is well combined, place the apples in the bowl and lightly fold, making sure the apples are well spaced out within the batter.
Pour into baking pan and bake for 45 minutes or until golden brown and bubbly.
PUMPKIN SPICED FROSTED SNACK CAKE - Melinda, Odessa (taken from KraftCanada.com)
1 package spice cake mix
1 3/4 cup canned pumpkin
1 cup miracle whip (or no name)
3 eggs
1 package cream cheese softenend
1/4 butter or margarine
2 tbsp milk
1 tsp vanilla
4 cups icing sugar
Oven at 350, grease 9x13 pan.
Beat cake mix, pumpkin,dressing and eggs in large bowl . Pour into prepared pan.
Bake 35 minutes or until toothpick comes out dry. Cool completely before icing.
Beat cream cheese, butter, milk and vanilla in large bowl. Gradually add icing sugar. Spread over cooled cake. Store any leftover cake in fridge.
---with this cake I found the 9x13 pan made the cake too thick, so I used a 9 x 13 pan and an 8 x 8 pan -- then the cake was thinner and they were nicer to put on a tray (you could use a 15 x 10 pan if anyone has one!)
CHOCOLATE WACKY CAKE - Melinda, Odessa
1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 tbsp cocoa
Mix these together, then add:
1 cup warm water
1 tsp vanilla
1 tbsp vinegar
1/2 cup oil
Mix well again with wooden spoon....do NOT beat ! Bake at 350 for 30 minutes.
I love this recipe, it is almost like brownies, but with icing it is suitable for a birthday cake !! It is just so easy !
PINEAPPLE CAKE - Melinda, Odessa
2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp vanilla
19 oz can of crushed pineapple, undrained
Mix all together in one bowl...stirring about 1 minute.
Pour into greased 9X13 pan for 40 minutes on 325.
Cream cheese icing:
2 cups icing sugar
1 tsp vanilla
1/2 cup margarine
4 oz cream cheese ( 1/2 a brick )
Beat together and spread on cooled cake. Refrigerate cake immediately.
RHUBARB CRUMBLE – Tulip F., Kingston
In bottom of 8 x 8 pan:
3 cups diced rhubarb
Combine 1 tbsp flour and ½ cup white sugar and sprinkle over.
Add Crumble Topping on top:
Use a fork or a pie cutter to mix and crumble the following:
1/3 cup flour
½ cup rolled oats
½ cup brown sugar
1/3 cup hard margarine
Bake in 350 oven until rhubarb is tender and top is brown, approx. 30-40 minutes.
RHUBARB STRAWBERRY CRUMBLE – Karen M,
4 cups rhubarb
1 cup of strawberries (if available)
1 1/3 cup of sugar
2 tbsp flour
1.5 tsp cinnamon (optional)
2 ts grated orange peel (optional)
Arrange fruit on the bottom of a 9x13" pan
mix the other ingredients and sprinkle over
Topping
2 cup all-purpose flour
4 tablespoons sugar
1 teaspoon salt
3-4 teaspoons baking powder
1/2 cup shortening/butter
2 eggs, beaten
6 tablespoons milk (or enough to make mixture smooth and workable)
Sift together the flour, sugar, salt, and baking powder; cut in fat until
mixture looks like meal.
Mix together beaten egg and milk; stir into flour mixture until dry
ingredients are moistened.
Drop dough by tablespoons over rhubarb mixture;
spread dough together with a spatula.
Bake at 350° for until topping is lightly browned and filling is bubbly
CARAMEL APPLE CHEESECAKE
l ½ cup flour
½ cup margarine
¾ cup sugar, divided
l egg yolk
2 tbsp margarine
2 apples, peeled and diced
20 vanilla caramels
1 ½ tsp milk
2 pkg cream cheese, softened
l tsp vanilla
1 whole egg and the egg white from the other egg
sliced almonds and/or pecan bits (can omit and drizzle melted caramels and chocolate instead)
Caramel sauce:
20 caramels (can use 10 if you don't want so much)
¼ cup milk (less if you use 10 caramels)
Combine flour, ½ cup margarine, ¼ cup sugar and egg yolk. Blend well. Press dough into bottom and l inch up the side of a 9 inch springform pan. Bake at 400 for 15 minutes.
Melt 2 tbsp margarine in fry pan. Add apples; cook until tender. Arrange apples on baked
crust.
Melt caramels with milk, stirring over low heat (could microwave in 30 second segments until creamy); drizzle over apples.
Beat together cream cheese, remaining ½ cup sugar and vanilla. Add remaining eggs, one at a time, beating well after each addition. Pour cheese mixture over caramel/apple layer.
Bake at 325 for 35 minutes or until set. Sprinkle pecans/almonds and drizzle with caramel sauce. Cool. Refrigerate.
OATMEAL CHOCOLATE CAKE
1 cup hot water
½ cup oats
½ cup butter or margarine
1 ½ cups brown sugar
2 eggs
¼ tsp salt
l cup flour
l tsp baking soda
1 tsp baking powder
4 tbsp cocoa
Put first three ingredients in a bowl and let stand. In another bowl, combine the rest. Add to first bowl. Mix well. Pour into a 9x9 pan. Bake 350 for 45 minutes.
FRUIT COCKTAIL CAKE
19 oz can fruit cocktail, not drained
l beaten egg
1 tsp vanilla
2 cups flour
1 tsp salt
¾ cup sugar
2 tsp baking soda
SAUCE:
l cup white sugar
½ cup butter or margarine
5 oz. milk
Mix dry ingredients. Blend in liquid ingredients. Pour into a 9x9 pan. Sprinkle with ½ cup brown sugar. Bake at 350 for 45 minutes. Boil sauce for 10 minutes in a saucepan and then spoon over baked cake.
BAVARIAN APPLE TORTE - Denise, Kingston
Base:
½ cup soft butter or margarine
1/3 cup sugar
1 cup flour
1/3 cup raspberry jam
Filling:
¼ cup sugar
l pkg of cream cheese (250g)
1 egg
1 tsp vanilla
Topping:
3 cups peeled and thinly sliced apples
½ tsp cinnamon
1/3 cup sugar
½ cup sliced almonds (can be optional)
Cream butter and sugar. Blend in flour. Press in bottom and a bit up sides of 8 ½ “ springform pan. Spread jam evenly over. In a bowl, beat all filling ingredients till smooth. Spread carefully over jam. Mix apples, sugar and cinnamon. Arrange like a spiral over filling to completely cover it. Sprinkle with almonds. Bake 400 for 10 minutes and then 375 for 30 minutes.
YUMMY SURPRISE CAKE - Mary, Kingston
2 cups sugar
2 cups flour
14 or 19 oz can crushed pineapple, undrained
2 eggs
2 tsp baking soda
1 tsp vanilla
ICING:
1/3 cup butter or margarine
4 oz. cream cheese
2 cups icing sugar
½ tsp vanilla
Place all ingredients in a bowl and stir for l minute. Pour into 9x13 pan. Bake at 350 for 40-45 minutes. Beat all icing ingredients together till smooth and glossy. Ice cake while still warm. Cake tastes even better if it sits in the fridge for a day or two.
EGGLESS CAKE - Melissa, Kingston
1 ½ cups flour
1 cup sugar
½ tsp salt
1 tsp baking soda
1 tsp baking powder
3 tbsp cocoa
1 tsp vanilla
5 tbsp oil
1 tsp vinegar
l cup water
Place all dry ingredients in a 9x9 pan. Mix together. Add liquids; blend well. Bake at 350 for 25-30 minutes. This is a super moist cake.
BUTTER CAKE
2/3 cup butter (can use margarine instead)
1 cup sugar
1 tsp almond extract
1 beaten egg
1 ½ cups flour
½ tsp baking powder
TOPPING:
1 tbsp milk
1 egg
sliced almonds
In bowl, cream butter and sugar. Add almond extract. Blen in egg. Mix flour and baking powder, add to butter mixture. Stir dough with fork until smooth (I add a bit of milk). Spread dough in greased 8x8 pan. In bowl, beat egg and milk. brush over dough. Sprinkle with almonds. Bake at 350 for 30 minutes.
WHITE OR CHOCOLATE CAKE
1 ½ cups flour
2 ½ tsp baking powder
1 tsp salt
½ cup melted shortening
1 cup sugar
¾ cup milk
2 eggs
½ tsp vanilla
BUTTER ICING:
¼ cup soft butter
2 cups icing sugar
3 tbsp milk
1 tsp vanilla
Mix dry ingredients in one bowl and wet ingredients in another. Slowly mix the two together. Bake at 350 in a 9x9 pan for 30 minutes. Beat icing ingredients till smooth and ice cake when cool.
To make a chocolate cake, increase milk to l cup. Add ½ cup cocoa and ¼ tsp baking soda.
IMPOSSIBLE CHEESECAKE
¾ cup sugar
½ cup bisquick baking mix
2 eggs
½ tsp grated lemon peel (optional)
2 tsp vanilla
2 pkgs cream cheese
Heat oven to 350. Place all ingredients in a blender and blend on high speed for about 2 minutes. Pour into a lightly greased pie plate. Bake 350 for 30 minutes. Spread topping over. Cool. Refrigerate at least 3 hours before serving.
TOPPING:
Mix l cup sour cream, 2 tbsp sugar and 2 tsp vanilla.
VARIATIONS:
We've added chocolate chips to the main mix and cocoa to the topping. Have decorated with cherries, other fruits, chocolate etc. Quite a good recipe to be creative with.
RHUBARB CAKE - Mary O., Kingston
½ cup shortening
2 cups flour
1 ½ cup sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1 egg
1 cup sour milk (add l tbsp of vinegar or lemon juice to l cup of milk)
2 or 3 cups of unpeeled, washed and chopped rhubarb
Cream together shortening and sugar.
Blend together flour, salt and baking soda. Add slowly to creamed mixture. Add egg, vanilla and sour milk. Gently add rhubarb. Place in a greased 9x13 pan. Sprinkle with a mixture of ½ cup sugar and l tsp cinnamon. Bake 350 for 30-40 minutes.
CHOCOLATE ZUCCHINI CAKE- Sara, Kingston
¼ cup butter or margarine
½ cup vegetable oil
1 ¾ cups sugar
2 eggs
1 tsp vanilla
½ cup buttermilk or sour milk (milk plus 1 tsp vinegar)
2 ½ cups flour
¼ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp cloves
2 cups grated zucchini
¼ cup chocolate chips
Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini an chocolate chips. Bake in a greased and floured 9x13 pan at 325 for 45 minutes.
Email me any additions or corrections.
