This huge impressive three layer cake is one of the best tasting cakes I have ever eaten. It has everything in it, maraschino cherries, chocolate chips, cream cheese, ricotta cheese and the icing is delicious. I have made this cake several times after coming across the recipe in an Italian cook book, it is well worth the effort it takes to make this cake. I have served it to my husband as a birthday cake and he loved it, I had it decorated beautifully and the cake was a big hit. I hope you try it and love it.
See more recipes at: www.havefunbaking.com
Cake:
1 cup butter ,softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1-3/4 cups milk
Preheat the oven to 350 F. Grease and flour two 9-in. round cake pans; set aside.
Cream together butter and sugar.Beat in eggs and vanilla.
In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter evenly into prepared pans. Bake for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool 10 minutes before removing to wire racks to cool completely.
Cannoli Filling:
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar (16 ounces) maraschino cherries
1 cup miniature chocolate chips
Frosting:
1 cup shorting
1 cup butter, softened
1 package (2 pounds) confectioners' sugar
3 teaspoons vanilla extract
4-5 tablespoons water
In a large mixing bowl, beat cream cheese and ricotta until combined. Add confectioners' sugar and extracts. Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another mixing bowl, cream shorting and butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough water to achieve a spreadable consistency.
To assemble, split each cake in half horizontally. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake top and sides of cake, making sure you save enough frosting to decorate.
Decorate cake anyway you like, there is a lot of icing for piping flowers and leaves. If you are not going to decorate the cake, you can cut back the amounts, in the frosting ingredients.
Monday, June 28, 2010
Monday, June 21, 2010
HUMMINGBIRD CAKE
This impressive cake is one of my Father-in-law's favorites. The combination of bananas and pineapples are wonderful together and the pineapple frosting tops it off perfectly.
It can be served anytime of the year and is especially nice as a Birthday cake, I have had a few requests for the recipe when I serve it.
See more great recipes at: www.havefunbaking.com
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts
Pineapple Frosting:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional
In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in. round baking pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; then remove from pans to wire racks. Cool completely.
For frosting, in a large bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between cake layers and over the top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 slices.
I hope you make this cake and let me know how you liked it.
It can be served anytime of the year and is especially nice as a Birthday cake, I have had a few requests for the recipe when I serve it.
See more great recipes at: www.havefunbaking.com
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts
Pineapple Frosting:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional
In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in. round baking pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; then remove from pans to wire racks. Cool completely.
For frosting, in a large bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between cake layers and over the top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 slices.
I hope you make this cake and let me know how you liked it.
Friday, June 18, 2010
CINNAMON ROLLS
These cinnamon rolls are my husband's favorite. He requests these over the other cinnamon rolls I make using my biscuit dough recipe. They are light and fluffy and with added raisins and pecans the taste can't be beat. The glaze tops them off perfectly. Try them you will love them!
See other recipes at: www.havefunbaking.com
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter, melted
1 teaspoon salt
1 egg
3-1/2 to 4 cups flour, all-purpose
1/3 cup raisins
Filling:
1/2 cup melted butter, for dough and for pan
3/4 cup brown sugar
2 tablespoon white sugar, for the pan
2 tablespoons ground cinnamon
3/4 cup pecans, optional
Glaze:
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3-6 tablespoons hot water
Heat oven to 350F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups flour and mix until smooth. Add yeast mixture. Mix in remaining flour and raisins until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1-1/2 hours.
When doubled in size, punch dough down. Roll out on a floured surface into a 15 by 9-in. rectangle. Spread melted butter all over dough. Mix brown sugar and cinnamon and sprinkle over buttered dough. Sprinkle with pecans if desired. Beginning at the 15-in. side, roll up dough and pinch edge together to seal. Cut into 12-15 slices. I use a 13-in x 9-in. baking pan.
Coat the bottom of baking pan with melted butter and sprinkle with white sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled in size about 45 minutes.
Bake for about 3o minutes or until nicely browned.
Mean while, mix butter, powered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. Enjoy!!
See other recipes at: www.havefunbaking.com
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter, melted
1 teaspoon salt
1 egg
3-1/2 to 4 cups flour, all-purpose
1/3 cup raisins
Filling:
1/2 cup melted butter, for dough and for pan
3/4 cup brown sugar
2 tablespoon white sugar, for the pan
2 tablespoons ground cinnamon
3/4 cup pecans, optional
Glaze:
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3-6 tablespoons hot water
Heat oven to 350F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups flour and mix until smooth. Add yeast mixture. Mix in remaining flour and raisins until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1-1/2 hours.
When doubled in size, punch dough down. Roll out on a floured surface into a 15 by 9-in. rectangle. Spread melted butter all over dough. Mix brown sugar and cinnamon and sprinkle over buttered dough. Sprinkle with pecans if desired. Beginning at the 15-in. side, roll up dough and pinch edge together to seal. Cut into 12-15 slices. I use a 13-in x 9-in. baking pan.
Coat the bottom of baking pan with melted butter and sprinkle with white sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled in size about 45 minutes.
Bake for about 3o minutes or until nicely browned.
Mean while, mix butter, powered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. Enjoy!!
Sunday, June 13, 2010
CHOCOLATE-COVERED STRAWBERRIES CAKE
This is a recipes using fresh strawberries, it is strawberry season and what could be better than strawberries and chocolate. This cake was presented as an entry in a cake auction and it became one of the highest bidders. It looks so delicious and it taste even better, it was a big hit with the crowd. I hope you try this cake during strawberry season and let me know how you liked it.
2/3 cup butter, softened
1-/2 cups sugar, divided
1 teaspoon vanilla extract
2-1/2 cups flour, all-purpose
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
4 egg whites
1 cup sliced fresh strawberries
Frosting:
7-1/2 cups confectioners' sugar
1-1/2 cups baking cocoa
3/4 cup butter, softened
1 cup milk
2 teaspoons vanilla extract
1/2 cup sliced fresh strawberries
8 whole fresh strawberries
In a large mixing bowl, cream butter and 1-1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
For icing, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
Spread frosting over bottom of cooled cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Yield: 16 servings.
See other good recipes at: www.havefunbaking.com
Friday, June 11, 2010
HOMEMADE ICE CREAM AND CONES
You will not need an ice cream maker to make this pretty homemade treat. This recipe makes two baking dishes of ice cream and along with the sugar cones it really is very special. Before you serve the ice cream, let it sit for a few minutes before trying to scoop, makes it easier. I hope you try it this summer.
See other treats at: http://www.havefunbaking.com/
2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola
2 cans (21 ounces each) cherry pie filling
In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175 F.; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 F. and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream mixture (mixture will be thin).
Divide granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight. Yield: 3-1/2 quarts.
Homemade Sugar Cones
2 egg whites
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup butter, melted
In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400 F. for 6-8 minutes or until edges are golden brown.
Place the cookies, bottom side up, on a paper-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
Return second cookie to oven for 1-2- minutes if necessary before rolling. Repeat with remaining batter to make four more cones. Yield: 6 cones.
See other treats at: http://www.havefunbaking.com/
2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola
2 cans (21 ounces each) cherry pie filling
In a large mixing bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175 F.; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 F. and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream mixture (mixture will be thin).
Divide granola between two greased 13-in. x 9-in. x 2-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight. Yield: 3-1/2 quarts.
Homemade Sugar Cones
2 egg whites
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup butter, melted
In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400 F. for 6-8 minutes or until edges are golden brown.
Place the cookies, bottom side up, on a paper-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
Return second cookie to oven for 1-2- minutes if necessary before rolling. Repeat with remaining batter to make four more cones. Yield: 6 cones.
Monday, June 7, 2010
MAPLE PUMPKIN CHEESECAKE
I received this recipe from a free booklet at the supermarket a while back, tried it and with a few changes thought it was perfect. Cheesecakes are one of my favorite things to make and this one is very good, pretty and delicious. Hope you try it!
See other recipes at: www.havefunbaking.com
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/4 cup maple syrup
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
Topping:
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts
In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
Place pan on a baking sheet. Bake at 325 F. for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
In a small bowl. combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
Bring to a boil over medium-high heat; stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan. Served with a dollop of whipped cream this makes a beautiful dessert. Let me know if you like it!
See other recipes at: www.havefunbaking.com
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/4 cup maple syrup
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
Topping:
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts
In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust.
Place pan on a baking sheet. Bake at 325 F. for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer.
In a small bowl. combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture.
Bring to a boil over medium-high heat; stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. Spoon over cheesecake. Refrigerate overnight. Remove sides of pan. Served with a dollop of whipped cream this makes a beautiful dessert. Let me know if you like it!
Friday, June 4, 2010
MERINGUE ICE CREAM TORTE
This recipe looks long and complicated but it really isn't that bad to make, and the sweet results is certainly worth the effort. I always get asked for this recipe when I serve it to guests, it is always a big hit and great for a summertime barbecue dessert. This dessert can not be made in one day so make sure you leave yourself enough time for baking the meringues and the freezing of the dessert. I hope you try it and let me know if you like it.
See more recipes at: www.havefunbaking.com
3 egg whites
1/2 teaspoon cream of tarter
1 cup sugar
Raspberry Sauce:
1 package (12 ounces) frozen unsweetened raspberries,thawed
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup
Ice Cream Layers:
1 quart coffee ice cream, softened
1-1/3 cups sliced almonds, toasted
1 quart chocolate chip ice cream, softened
2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon almond extract
Fresh raspberries
Let egg whites stand at room temperature for 30 minutes. In a mixing bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved.
Line two large baking sheets with parchment paper; draw three 8-1/2 inch circles on paper. Drop meringue in mounds onto circles; spread to cover.
Bake at 250 F. for 1-1/4 hours or until set. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled; remove meringues from paper.
Drain raspberries, reserving juice. Set raspberries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved raspberries. Cool.
To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight.
In a mixing bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer, carefully run a knife around edge of pan to loosen. Frost with whipped cream.
Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer 20 minutes before serving. Serve with raspberry sauce.
Yield: 14-16 hours
See more recipes at: www.havefunbaking.com
3 egg whites
1/2 teaspoon cream of tarter
1 cup sugar
Raspberry Sauce:
1 package (12 ounces) frozen unsweetened raspberries,thawed
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup
Ice Cream Layers:
1 quart coffee ice cream, softened
1-1/3 cups sliced almonds, toasted
1 quart chocolate chip ice cream, softened
2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon almond extract
Fresh raspberries
Let egg whites stand at room temperature for 30 minutes. In a mixing bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved.
Line two large baking sheets with parchment paper; draw three 8-1/2 inch circles on paper. Drop meringue in mounds onto circles; spread to cover.
Bake at 250 F. for 1-1/4 hours or until set. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled; remove meringues from paper.
Drain raspberries, reserving juice. Set raspberries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved raspberries. Cool.
To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight.
In a mixing bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer, carefully run a knife around edge of pan to loosen. Frost with whipped cream.
Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer 20 minutes before serving. Serve with raspberry sauce.
Yield: 14-16 hours
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