Apple Cake

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecansSauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan.For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Southern Tea Cakes

4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla Preheat oven to 350 degrees F.In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.

Southern Tea Cakes

4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla Preheat oven to 350 degrees F.In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4-inch thick. Cut dough into desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.

Pumpkin Mousse Napoleons

1/2 pkg. (17.3 oz.) Frozen Puff Pastry Sheets (1 sheet)
1 cup canned pumpkin
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup confectioners’ sugar
2 cups whipped topping
1/4 cup chopped pecans

THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

MIX pumpkin, cinnamon, nutmeg and sugar. Fold in whipped topping. Refrigerate 30 min.

SPLIT pastries into 2 layers, making 24 layers in all. Spread pumpkin mixture on 12 bottom layers. Top with pecans and top layers. Garnish with additional cinnamon and confectioners’ sugar or whipped topping. Makes 12 Napoleons.

TIP: For striped garnish, place 1/2″ strips of waxed paper diagonally across tops of Napoleons. Sprinkle with confectioners’ sugar or cinnamon. Remove waxed paper

Marble Pound Cake

1 sprays cooking spray

2 1/4 cup all-purpose flour

1/4 tsp table salt

1 tsp baking powder

1/2 tsp baking soda

8 Tbsp unsalted butter, softened

3/4 cup sugar

1 tsp vanilla extract

1 large egg(s)

8 oz. whole-milk vanilla yogurt

4 large egg white(s)

3 oz bittersweet chocolate

1/2 tsp almond extract

Preheat oven to 350ºF. Coat a bundt pan with cooking spray.

In a large bowl, sift together flour, salt, baking powder and baking soda; set aside.

In another large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla and egg; beat until well combined.

 Add about 1/3 of flour mixture and 1/3 of yogurt to sugar mixture; fold in until just blended. Repeat until all flour and yogurt are incorporated.

Whip egg whites until stiff by not dry; fold egg whites into batter until blended. Divide batter into 2 bowls.

Melt chocolate over a double boiler or in a saucepan over extremely low heat. When chocolate is just melted, pour into one bowl of batter; blend well. Add almond extract to other bowl of batter; blend well.

Pour half of chocolate batter and then half of vanilla batter into prepared pan; repeat with remaining batter. Take a knife and run it through cake batter to create even more swirls.

Bake cake until a toothpick inserted in center comes out clean, about 45 to 50 minutes. Remove cake from oven; cool until bottom of pan is just warm to the touch. Carefully flip pan over and ease cake out of pan onto a wire rack; cool completely. Slice into 14 pieces and serve.

RED VELVET CUPCAKE

CUPCAKES:
2 1/2 cup all purpose flour
1/2 cup unsalted butter softened
1 1/2 cup sugar
1 teaspoon salt
2 eggs
2 1/2 tablespoons cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar

CREAM CHEESE FROSTING:
1 (8oz) package cream cheese
1/2 cup unsalted butter
1 1/2 cup powdered sugar
1 teaspoon vanilla extract

MAKE CUPCAKES:
pre heat oven to 350. Grease 12 cupcake cups or line with paper liners. Cream softened butter and sugar together till fluffy.
Add eggs and blend well, in seperate small bowl combine cocoa and food coloring and stir. Once you have thick paste then add to mixture.
sift salt and flour together into mixture, add vanilla, buttermilk, and water to mixture,
in seperate small bowl combine vinegar and baking soda. Fold into cake mixture
pour mixture into cupcake cups.

Bake 15 to 20 minutes or until a wood toothpick inserted into middle of cupcake comes out clean.
let cool for 10 minutes. Then turn out onto rack and let finish cooling.

MAKE FROSTING:
Blend together cream cheese softened and butter softened, add powder sugar and vanilla extract,blend till smooth

FROST CUPCAKES!

Chocolate Angel Cake with Oranges & Chocolate Sauce

For the Angel Cake:
1 cup minus 2 tablespoons cake flour
1 1/2 cups superfine granulated sugar
2 tablespoons cocoa powder
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 teaspoon vanilla extract
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
2 oranges, cut into segments

For the Chocolate Sauce:
1/2 cup semisweet chocolate morsels
6 tablespoons skim milk

For the Angel Cake:Preheat the oven to 350°F.

Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.

With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. Stir in the vanilla. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.

Put the batter in an ungreased 10″ tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the Chocolate Sauce:

Place the chocolate in a heat-resistant bowl. Bring the milk and salt to a boil and pour over the chocolate. Wait about 30 seconds, then stir slowly until the mixture becomes a smooth sauce.

Place 1 slice of Chocolate Angel Cake on each of 6 plates. Spoon Chocolate Sauce on the side of the cake. Arrange the orange segments like a fan to the side of the sauce

Tres Leche Cake

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extractFor the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-halfFor the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. 

Put cake still in pan on a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Coconut Cake with 7-Minute Frosting

1 coconut  

For the cake:
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, about 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water

For the 7-Minute Frosting:
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

Cook’s Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

For the cake:
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

Frosting:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving

Individual Strawberry Shortcake

Vanilla cream: 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons) 1/4 cup sugar 4 egg yolksSponge cake: 6 eggs, separated 1/2 cup plus 4 teaspoons sugar 1 teaspoon vanilla extract 1 1/8 cups cake flour, sifted 1/4 teaspoon cream of tartar 1 cup cold brewed tea Strawberries and whipped cream topping: 3 pints strawberries, cleaned 1/4 cup sugar 1/2 pint heavy cream 6 sprigs mint, for garnish For the Vanilla Cream: Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). *Cook’s Note: If using a vanilla bean, put the vanilla pod in the pot as well. Add half the sugar and bring to a simmer. In a small bowl whisk together the egg yolks and the rest of the sugar. Temper it by adding a small amount of the heated milk mixture to the bowl, whisking constantly. Pour the egg mixture into the pot of milk, stirring constantly. Do not boil or cook the egg mixture, otherwise you will have scrambled eggs! The mixture should begin to thicken so that coats the back of a spoon. Remove from heat and allow to cool. Remove vanilla pod and discard, and refrigerate until chilled. For the Sponge Cake: Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters. In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat two more times with each of the remaining 2/3 of the beaten egg whites. Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan for 10 minutes and loosen the edges with a spatula or butter knife. Then, invert cake onto a similarly sized baking sheet without edges, by holding against the top edges of the jelly roll pan and flipping it over. Peel off parchment paper and let cool completely. Wash the jelly roll pan, to have ready for soaking the cake. For the Strawberries and Whipped Topping: Reserve 18 whole (but cleaned) berries. To begin the maceration process, slice the rest of the berries into a bowl, mix in the sugar, and refrigerate. Whip the heavy cream with an electric beater until stiff peaks form.Cook’s Note: Each individual serving will have two layers of cake. You can adjust the serving size based on the way you slice the cake. If serving in martini glasses (as was done on the episode), cut the cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake). This will yield 24 rectangles for 12 servings. You can also make slightly larger servings if using a flat serving plate by cutting into 12 rectangles which are about 4 inches square. Return the cake squares to the jelly roll pan and pour the cold tea over them allowing to soak. To assemble: use a spatula to transfer a slice of cake to each of the serving glasses or plates. Spoon some of the macerated strawberries on top of each cake round and top with vanilla cream. Cover with the second layer of sponge cake, then more strawberries, then more vanilla cream, and top with a dollop of whipped cream around which you will arrange 3 whole strawberries and a sprig of fresh mint.