Knobby Apple Cake

Contributed by Allison Christensen

Dice 3 c Apples

Cream together:

1 c sugar
1/4 c shortening

Add:

1 egg
1 t vanilla


Add diced apples and mix well.

Sift:

1 c flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg


Stir into apple mixture and pour into 8x8 ungreased pan. Bake a 350 for 45 min. Enjoy plain!!! If you double makes 9x13 pan. Option: Caramel ice cream sauce drizzled on top. Mix melted caramels with a little milk drizzle on top

Chocolate Molten Cake with Homemade Peppermint Ice Cream

Contributed by Allison Christensen

Ingredients:

12 tablespoons unsalted butter, plus more for greasing ramekins

1 cup semi-sweet chocolate chips

1/3 cup milk chocolate chips

1/8 tsp. salt

3 large whole eggs

3 large egg yolks

1/2 cup sugar

1 cup all-purpose flour

1 cup chopped milk chocolate or semi-sweet chocolate pieces

Vanilla ice cream, for serving

Raspberries and strawberries, for garnish

Directions:

Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.

In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.

Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!

Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.

If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

Chef Suggestion: Add a little bit of crushed peppermint candies to the middle of each molten cake when you put in the chocolate pieces.

Red Hot Velvet Cupcakes

Cupcakes:

1/4 cup dark unsweetened cocoa powder
2 Tbsp. red no-taste gel food coloring
1/4 cup boiling water
6 Tbsp. unsalted butter , cut into small pieces and softened
2 Tbsp. room temperature vegetable shortening
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour
1 tsp. salt
1 Tbsp. cider vinegar
1 tsp. baking soda


Buttercream Frosting:

1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional)


To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired.

Pumpkin Rolls

Contributed by Allison Christensen

Cake

Powdered sugar

¾ cup all purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin

1 cup chopped walnuts (optional)

Filling

1 pkg (8oz) cream cheese

1 cup sifted powder sugar

6 Tbs butter or margarine

1 tsp vanilla extract

powdered sugar

For Cake: Preheat oven to 375F. Grease 15 x 10 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts

Bake for 13 –15 minutes or until top of cake springs back when touched. Immediately loosed and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Better Than Anything Cake

Contributed by Erin Fugal

Crust:

1 stick softened margarine
1 ½ cup flour
½ cup chopped nuts

Mix well and press into 9x13 inch pan. Bake at 350 for 15 minutes or until light brown.

Filling:

1 8 oz. pkg. cream cheese
2/3 cup powdered sugar
1 8 oz. pkg. cool whip

Mix and spread over cooled crust.


Mix and spread over cheese mixture one 6 ounce package of instant pudding (chocolate or butterscotch) and 3 cups of milk. Spread additional cool whip after pudding has set. Sprinkle nuts and shaved pieces from candy bar. Can be frozen 2 weeks in advance. It takes 2 hours to thaw.

Double Chocolate Loaf

Butter , for greasing pan

3/4 cup tightly-packed dark brown sugar

1 cup Dutch cocoa powder , sifted

1 1/2 cups all-purpose flour , plus more for dusting

3/4 cup granulated sugar

1 1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. salt

2 eggs

1 egg yolk

3/4 cup buttermilk

1/2 cup vegetable oil

1 tsp. vanilla

8 ounces semisweet (60 percent) chocolate chunks

Whipped cream (optional)

Preheat oven to 350°. Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour.

Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined.

Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.

Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.

Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).

Crockpot Cake

1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix


Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

5 Minute Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

18 Minute Cake

Contributed by Rosie Groesbeck

Groesbeck Family—the ultimate birthday cake!

Mix:

2 cups flour

2 cup sugar

½ tsp salt

Melt and add to above:

1 cube butter

½ cup oil

1 cup water

4 tbsp cocoa

Add:

½ cup butter milk

1 tsp baking soda

Beat and add last:

2 eggs

1 tsp vanilla

Bake at 400 degrees for 25 minutes in a 9x13 pan.

Frosting for 18 Minute Cake:

2 cups powdered sugar

3 tbsp cocoa

¼ cup butter

½ tsp vanilla

1 can evaporated milk or milk to add until desired consistency.

Homespun Applesauce Cake

Contributed by Rosie Groesbeck
Groesbeck Family

2 cups flour grated rind of 1 lemon
1tsp baking powder 1 egg, well beaten
1/2 tsp salt 1 ½ cup thick applesauce
½ cup butter 1 tsp baking soda
1 cup sugar ½ cup raisins or craisins
1 tsp cinnamon ½ cup chopped nuts
1/3 tsp allspice

Cream butter, sugar, cinnamon, allspice and lemon rind until soft and smooth. Add egg and beat until fluffy. Combine applesauce and soda. Add to creamed mixture. Combine dry ingredients and stir in until well mixed. Add nuts and raisins. Put into a well greased and floured 8” square cake pan. Bake at 350 for 1 hour. You can also make 3 small loaf pan cakes.

Cinnamon Bundt Cake

Contributed by Rosie Groesbeck

Groesbeck Family

Mix and set aside:

1 package yellow cake mix

2 tbsp flour

1 (8 oz) carton sour cream

1 tbsp cinnamon

1 small package instant vanilla pudding

½ cup sugar

½ cup oil

4 eggs

Beat for 4 minutes. Put half of the cake batter and ¾ cinnamon mixture in bundt. Swirl around with knife. Pour remaining batter in and sprinkle the rest of the cinnamon on top. Bake for 40-60 minutes at 350 degrees.

Hot Fudge Sundae Cake

Contributed by Rosie Groesbeck
Groesbeck Family

Mix in 8x8 cake pan: Add to mixture:
1 cup flour ½ cup milk
¾ cup sugar 2 tbsp oil
½ tsp salt 2 tbsp vanilla
2 tsp baking powder 1 cup chopped nuts
2 tbsp cocoa

Mix to sprinkle over top:
1 cup brown sugar
¼ cup cocoa

Pour over top 1 ¾ cup hot water and DO NOT STIR! Bake at 350 degrees for 40 minutes. Double the recipe for a 9x13 cake.

Ooey Gooey Chocolate Cake

Contributed by Rosie Groesbeck

Also Known As: Better than Anything Cake

1 chocolate cake baked in a 9”X13” pan

½-1 can sweetened condensed milk

1 jar caramel topping

1 (8 oz) cool whip/ whipped cream

1 heath bar or 1.2 cup heath bits from package

Poke holes in cake with end of wooden spoon. Pour sweetened condensed milk and caramel on the cake is still hot/warm. When cake is cool spread whipped topping over top. Sprinkle crumbled heath bar on top. This is amazing!!!