Tarty's Banana Bread

• 4 medium ripe bananas (800g), peeled and chopped
• ½ cup (125ml) light olive oil or vegetable oil
• 3 eggs, lightly beaten
• 1½ cups (260g) brown sugar
• 1 teaspoon vanilla extract
• 1½ cups (225g) self raising (self-raising) flour, sifted
• 1 teaspoon ground cinnamon

Preheat oven to 160°C (325°F). Place the bananas in a medium bowl and mash with a fork. Add the oil, eggs, sugar and vanilla and whisk to combine. Add the flour and cinnamon and mix to combine. Pour into a lightly greased 25cm x 11cm loaf pan (see note, below) lined with non-stick baking paper and bake for 1 hour and 10 minutes, or until a skewer inserted comes out clean. Allow to cool for 5 minutes, before turning out onto a wire rack to cool completely. Serves 8–10.

Lemon-Yogurt Crumb Cake

I found this in the Southern Living magazine and made it because it's been too cold and I figure if I cook like it's Spring, perhaps the weather will warm up.  It worked.  High of 60 today.

This recipe took a little time but it was worth it. If you live in a nicer city, you can probably find lemon curd at your store.  I had to make mine from scratch the day before.

Lemon Curd
6 lemons
1/2 cup butter, softened
2 cups sugar
4 eggs

Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.

Microwave at HIGH.   Stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred, about 5 minutes. Time will vary greatly depending up on your microwave.

Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks

Crumb Topping

1 1/2 cups all-purpose flour

2/3 cup granulated sugar 

1 tablespoon lemon zest 

1 tablespoon orange zest 

1/8 teaspoon salt

1/2 cup cold butter, cut into pieces 

 

Cake Batter

1/2 cup butter, softened 

1 1/2 cups granulated sugar, divided 

3 large eggs, separated 

1 1/2 cups all-purpose flour

1/8 teaspoon baking soda

1/2 cup plain Greek yogurt 

1 tablespoon lemon zest 

3/4 cup lemon curd

1/4 cup powdered sugar

 

 Prepare Crumb Topping:
Preheat oven to 350°. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

 Prepare Cake Batter:
Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.
Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.
Beat egg whites at high speed until foamy; gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch-deep) pan.

Dollop with lemon curd; gently swirl with a knife. Sprinkle Crumb Topping over batter.
5. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

Southern Living King Cake

I'm trying to find the perfect recipe and this one is it.  Now I need to learn to make it look pretty.  The yeast really rose and make the cake big and wider than anticipated.  Bread flour really makes all the difference.

1 (16-ounce) container sour cream 

1/3 cup sugar 

1/4 cup butter 

1 teaspoon salt 

2 (1/4-ounce) envelopes active dry yeast

1/2 cup warm water (100° to 110°)

1 tablespoon sugar 

2 large eggs, lightly beaten 

6 to 6 1/2 cups bread flour

1/3 cup butter, softened 

1/2 cup sugar 

1 1/2 teaspoons ground cinnamon

Glaze

Melt together 2 tablespoons milk, 3 tablespoons butter,few drops of vanilla.  Add about 2 cups powdered sugar til it makes a thick glaze.

Purple-, green-, and gold-tinted sparkling sugar sprinkles 

 

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. I use my dough hook in my KitchenAid mixer.  Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.  Keep beating for 5 mins.

Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Raspberry Charlotte

Eliza submitted this recipe from Saveur Magazine online.  Looks yummy and versatile. 

FOR THE CAKE:
1 tbsp. butter
4 eggs, separated
½ cup sugar
7 tbsp. cake flour
1¼ tsp. vanilla extract

FOR THE FILLING:
9 cups fresh or frozen raspberries
¾ cup sugar
1 package unflavored gelatin
¼ cup eau-de-vie de poire (pear brandy)
2 cups heavy cream

FOR THE SAUCE:
3 tbsp. superfine sugar
2 tbsp. fresh lemon juice
2 tbsp. eau-de-vie de poire (pear brandy)

 1. For the cake: Preheat oven to 400°. Butter a 9" springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow. Gradually beat in flour until mixture is smooth. Add vanilla and set aside. Whisk egg whites in a medium bowl until stiff peaks form, then fold whites into yolk mixture, taking care not to deflate whites. Pour into pan and bake until brown, 25–30 minutes. Set aside to cool.

2. For the filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes. Press through a sieve set over a bowl to catch purée. Return 2 cups purée to pan and set over low heat. Reserve remaining purée for sauce. Sprinkle gelatin in ¼ cup cold water, set aside until softened, then add to purée in pan, stirring until dissolved, 1–2 minutes. Remove from heat, add eau-de-vie, and set aside to cool. Whip cream in a large bowl until soft peaks form. Gently fold cooled purée into cream.

3. Unmold cake and discard parchment. Slice cake in half crosswise, then return cake bottom to pan with ring reattached. Pour in filling, then replace cake top, brown side up. Cover with plastic; refrigerate for 24 hours.

4. For the sauce: Combine reserved berry purée, sugar, lemon juice, and eau-de-vie in a bowl and stir until sugar has dissolved. Slice cake and serve with sauce.

Granite Steps Blueberry Coffee Cake

1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
3/4 cup (1 1/2 sticks ) butter, melted
1 cup quick-cooking rolled oats
1 1/2 - 2cups fresh blueberries
1/2 cup sugar
2 teaspoon lemon zest





Directions

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Blueberry Tea Bread

Don't ask me why it's called Tea Bread.  I would assume it's something fancy bitches make for the Wedding Teas and Brunches.


2 Tb cake flour
2 Tb sugar
1 Tb chopped almonds (I left these out)
1/2 tsp cinnamon
1/2 cup butter, divided
1 1/2 cups blueberries
3 cups sifted cake flour, divided
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1 Tb vanilla

Combine first 4 ingredients.  Stir in 1 tsp butter until crumbly.  Set aside.
Combine blueberries and 2 Tb flour, tossing to coat.  Set aside.
Stir together remaining flour, sugar, baking powder, and salt in a large bowl.  Cut in remaining butter until mixture is crumbly.
Whisk together egg, milk, and vanilla.  Add to the flour mixture, stirring until all ingredients are moistened.  Fold in blueberries.
Pour into a greased 9×5 inch loaf pan.  Sprinkle the almond mixture over the top.
Bake at 350 degrees for 1 hour 10 minutes, or until a toothpick inserted comes out clean.  Lest rest in the pan for 10 minutes before turning out onto a wire rack to cool.

PEAR UPSIDE-DOWN SPICE CAKE WITH MOLASSES CREAM

3 ripe but firm Bartlett or other pears

3 tablespoons unsalted butter

1/4 cup light brown sugar, packed

THE CAKE

5 tablespoons unsalted butter, at room temperature

1/4 cup dark brown sugar, packed

1/2 cup molasses

3 tablespoons espresso or strong coffee

1 teaspoon vanilla extract

1 heaping tablespoon finely grated ginger

1 large egg at room temperature

1/2 cup buttermilk

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

THE MOLASSES CREAM

1/2 cup cold whipping cream

1/2 cup creme fraiche

1 to 2 tablespoons molasses

2 tablespoons chilled espresso

Peal the pears, quarter them, and remove the cores.  Cut each quarter lengthwise, in half.  Melt the butter in a 10-inch cast iron skillet, then add the sugar.  Stir until it is dissolved, the turn off the heat and let it set evenly over the pan.  Reserve four of the shortest pear pieces and arrange the rest around the edge.  Use the short pieces to fill in the center.

Preheat the oven to 375 degrees.  Cream the 3 tablespoons of butter with the sugar, then add the molasses.If the coffee is hot, use it to rinse out the molasses measure, adding it to the bowl along with the vanilla and grated ginger.  Add the egg and beat until smooth, then add the buttermilk.

Mix the dry ingredients and add them to the butter mixture, beating on low until just combined.  Remove the bowl and give the batter several turns with a rubber scraper to make sure that it is well mixed, then spread the batter evenly over the pears.  Bake in the center of the oven until the cake has risen, browned, and begun to pull away from the sides of the pan, about 35 minutes.  Remove, let cool for a few minutes, then place a serving plate over the pan, grasp the pan and plate firmly, and reverse.  Remove the pan.  Serve with the molasses cream.

Whip the cream and creme fraiche until they are soft an billowy and then stir in the molasses and coffee.  Use a rubber scraper to mix up the molasses from the bottom of the bowl, then scrape into a serving dish.  Or...

PEAR SAUCE FOR GINGERBREAD, ICE CREAM AND OTHER DESSERTS

4 large ripe pears, any variety

1 tablespoon honey

2 tablespoons fresh lemon juice

1 inch piece cinnamon stick

2 teaspoons Poire William eau-de-vie

1 tablespoon butter or cream, optional

Peel, core and dice the pears.  Put them in a heavy saucepan with 1/4 cup water, the honey, lemon juice and spices. 

Bring to a boil, then lower the heat and cook, covered, until soft, about 20 minutes.  Puree in a food processor, then stir in the brandy and the butter if desired.

Submitted by BaconSlut

rum pound cake

• Cuisine: Southern/Soul Food
• Course: Dessert
• Features: Make-Ahead Recipes

Summary:

Rich and buttery, with a whisper of rum, this pound cake takes well to any fruit topping, as well as to ice cream. Serve grilled slices of cake for a summer treat topped with grilled peaches. It tastes just as good toasted the next day.
MAKE AHEAD: The cake needs an hour to cool. It can be made a day in advance.

Makes one 10-inch tube-pan cake (12 servings)

Ingredients:

For the cake

• 24 tablespoons (3 sticks) unsalted butter, at room temperature, plus more for the pan
• 3 1/2 cups flour, plus more for the pan
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup rum
• Scrapings from 1 vanilla bean
• 3 cups sugar
• 8 large eggs
• 1 cup regular or low-fat sour cream (do not use nonfat)

For the fruit

• 1 pound strawberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• Freshly ground black pepper

Directions:

Preheat the oven to 325 degrees. Grease a 10-inch tube pan with a little butter, then dust it with flour, shaking out any excess.
Whisk together the flour, salt and baking powder in a bowl.
Stir together the rum and vanilla bean scrapings in a small bowl.
Beat the butter in the bowl of a stand mixer on medium speed until lightened and smooth.
Increase the speed to medium-high; gradually add the sugar, mixing to form a light and fluffy mixture; this will take about 8 minutes. Stop a few times to scrape down the sides of the bowl.
Reduce the speed to medium. Add the eggs one at a time, beating just until the yellow of the yolk is well incorporated.
Reduce the speed to low. Add the rum and vanilla mixture to the batter in two parts, alternating with the flour mixture, beating just to incorporate.
Remove the bowl from the mixer; stir in the sour cream by hand, then spoon the batter into the pan. Bake for 1 hour and 30 minutes; a toothpick inserted into the cake should come out clean. Transfer (in the pan) to a wire rack to cool for 1 hour before cutting.
Meanwhile, hull and rinse the strawberries, then cut them into halves or quarters and place in a mixing bowl. Add the vinegar, sugar and several grinds of pepper, then stir to incorporate.
Serve slices of the cake with some of the macerated strawberries.

Recipe Source:

Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.

posted by bambam

Granddad Sampson's Honey Spongecake and Honey Icing

From Spoonbread and Strawberry Wine by Norma Jean and Carole Darden (1978)*


1 heaping cup of sifted cake flour
1/4 tsp salt
5 large eggs, separated
1/2 c sugar
1/2 c honey
1/4 c hot water
1 1/2 tsp vanilla
1 tsp grated lemon rind
3/4 tsp cream of tartar

Sift flour and salt together and set aside.  Beat egg yolks until frothy, stir in sugar, honey, hot water, vanilla and lemon rind until well blended.  Add flour mixture.  In a separate bowl, beat egg whites until foamy.  Add cream of tartar.  Continue beating until stiff peaks form.  Fold into batter mixture.  Pour batter into a lightly greased 9" tube cake pan and bake in preheated 325 degree oven for 50 min.  When cool, dust with powdered sugar or frost with Honey Icing.


Honey Icing

2 tblsp softened butter
2 tblsp honey
2 c confectioner's sugar
Drop of vanilla
Pinch of salt
1 egg white (unbeaten)

Cream the butter and honey together, adding 1/2 c of the sugar, drop of vanilla and salt.  Stir well, add egg white and remainder of sugar.  Beat until smooth, and ice honey cake.


*a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  An excerpt from the bio of the Darden sisters' maternal grandfather, William Sampson:  "William Sampson was born in Kentucky in approximately 1865.  He lived with the Percivals, a wealthy white family who had taken him into their home to be raised as a houseboy.  He had no knowledge of his own family except a vague memory of being part of a large family.  He was told that he had been given away by his mother to a stranger who appeared at their door when he was three years old.  Grandaddy assumed he was given away in this manner because his family could not afford to care for him.  But he was never able to gather any information from the Percivals about his true origins, nor the identity of the stranger who brought him to their home, or even if William Sampson was his true name.  These factors were to haunt him all of his life.  As a young boy, he was aware of unconfirmed rumors among the townsfolk that he was actually the son of one of the Percivals and a servant.  The day before the will of old Mr. Percival was to be read, the courthouse mysteriously burned down, destroying the document and intensifying rumors that William Sampson, who had been summoned to the dying man's bedside, may have indeed been an heir."

Chocolate Kahlua Cake

I had this at my sis-in-law's house over New Years.  She made a mistake and used a brownie mix and it was more dense and fantastic. 

Mix together:

 1 chocolate cake mix (with pudding in the mix)
2/3 cup oil
3/4 cup Kahlua
3 eggs
1 cup sour cream

Stir in 1 cup chocolate chips. 

Pour into a greased and floured bundt pan.  Bake at 350 degrees for 45-50 minutes.  (If you are baking mini cakes, bake at 325 degrees for 20 minutes).  Cool for 10 minutes then turn onto a plate and dust with powdered sugar.

Emeril's Apple Cake

I swear to God when I make this everyone asks for the recipe.  I make it with or without the toppings.

TO.DIE.FOR

Ingredients
Cake:

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 or 3 Red Delicious Apples, cored and chopped the size of sugar cubes

Crumble Topping:

1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.