Tiramisu Layer Cake

Sunday, June 13, 2010

My favorite cake of all time.  It couples my favorite dessert Tiramisu with a moist cake!  I have now taken this as my "signature cake" because I loved it that much and got race reviews on it!  It takes a little more time and work than some recipes I post, but SO WORTH IT!

Submitted by:  Dana Newbrough
Taken from:  All recipes

Preheat oven to:  350 degrees                                     Cook time:  20-25 minutes

      -  1 (18.25 oz) package of moist white or yellow cake mix
      -  1 tsp. instant coffee powder
      -  3/4 cup (medium to strong) coffee
      -  2 Tbl. Kaluha (coffee flavored liqueur)
      -  1 (8 oz) container mascarpone cheese
      -  1/2 c. powder sugar
      -  3 Tbl. Kaluha (coffee flavored liqueur)
      -  2 c. heavy cream
      -  1/4 c. powdered sugar
      -  3 Tbl. Kaluha (coffee flavored liqueur)
      -  2 Tbl unsweetened cocoa powder
      -  semisweet chocolate bar, shaved

1)  Preheat oven to 350 degrees.  Grease and flour 3 (9 in) pie pans.
2)  Prepare the cake mix according to package directions.  Divide two thirds of batter between 2 pans.  Stir instant coffee into remaining batter, pour into remaining pan.
3)  Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack or wax paper and cool completely.  In a measuring cup, combine brewed coffee and liqueur; set aside.
4)  To make the filling:  In a small bowl, using an electric mixer set on a low speed, combine mascarpone, 1/2 c. powdered sugar, and liqueur; beat until smooth.  Cover with plastic wrap and refirgerate.
5)  To make frosting:  In a medium bowl, using an electric mixer set on medium high speed, beat the cream, 1/4 c. sugar and liqueur until stiff.  Fold 1/2 c. of frosting mix into filling.
6)  To assemble the cake:  Place one plain cake layer on a serving plate.  Poke holes in the cake, about 1 inch apart.  Pour 1/3 of the reserved coffee micture over cake, then spread with half of the filling mixture.  Top with coffee-flavored cake layer, poke hole into cake and pour another 1/3 of coffee mixture over this second layer.  Spread with remaining filling.  Top with last cake layer, poke holes in cake and pour remaining coffee mixture on top.  Spread sides and top of cake with frosting.  Place cocoa in sieve and lightly dust top of cake.  Garnish with chocolate curls.  Refrigerate at least 30 minutes before serving.

Note:  to make the chocolate curls, use a vegetable peeler and run down the edge of the chocolate bar.

Paul Newman Cake

This cake is absolutely heavenly.  Only fix it when you are having company, or you will end up eating the WHOLE thing yourself.  Enjoy!

Submitted by:  Vicki Marshall

     -  1 German chocolate Cake Mix
     -  1 can Eagle Condensed milk (sweet milk)
     -  1 jar caramel topping
     -  1 large container of Cool Whip
     -  2-3 Heath bars, crushed

1)  Bake cake as instructed on the box.  After cooking, poke holes on top of cake while still warm.  Pour sweet milk over cake.  Pour most of jar of caramel topping over cake.  Refrigerate until cool.
2)  Top with cool whip and crumble candy bars over top.  Drizzle more caramel over cake.  Refrigerate until served.

Seven Layer Gratin

A delicious, healthy comfort food casserole great for summer nights.  Makes a lot, but it is great for a large family dinner or company.  One of my favorite go-to dishes.

Submitted by:  Dana Newbrough
Taken from:  Family Circle

Preheat oven to:  350 degrees                                  Cook time:  50 minutes

     -  3 medium zucchini, cut in 1/4 in. diagonal slices
     -  1 yellow squash, cut in 1/4 " diagonal slices
     -  1/4 c. plus 2 Tbl. dried bread crumbs
     -  1/2 tsp. dried sage
     -  1 Tbl flour
     -  1 1/4 tsp. salt
     -  1/2 tsp. black pepper
     -  1 can (8.5 oz) artichoke hearts, drained
     -  1 scallion, minced
     -  1 1/2 c. shredded Swiss cheese (or your favorite)
     -  3/4 c. light cream
     -  1 lb. ground turkey
     -  2 Tbl. grated Parmesan cheese

1)  Heat oven to 350 degrees.  In a large bowl, mix zucchini, yellow squash, 1/4 c. of the crumbs, sage, flour, 1 tsp. of the salt and black pepper.  In a blender, puree artichoke hearts, scallion, 1/2 c. of the Swiss cheese, 1/4 c. of the cream, remaining salt and a pinch of black pepper.
2)  Spread one-third of the squash mixture over bottom of a shallow 2-quart baking dish.  Spread half of the artichoke puree over the squash.  Top with half of the turkey.  Repeat layering; top with the remaining squash mixture.
3)  Toss together the remaining Swiss cheese and bread crumbs and Parmesan.  Sprinkle evenly over the gratin.  Drizzle with the remaining cream.
4)  Bake at 350 degrees for 50 minutes or until squash is tender and top is golden.  Let stand 10 minutes before serving.

Cinnamony Carrot Cake

A decadent and easy carrot cake!  Take it a step further and add dried fruit and nuts to kick it up a notch further!  So yummy.

Submitted by:  Amber Morgan

Preheat oven to:  350 degrees                             Cook time:  35-40 minutes

     -  1 (18.25 oz) package yellow cake mix
     -  1 1/4 c. water
     -  1/2 c (1 stick) butter melted, cooled
     -  3 eggs
     -  2 c. shredded carrots
     -  2 tsp. ground cinnamon
     -  4 c. powdered sugar
     -  1/2 c. (1 stick) butter softened
     -  1/3 c. sour cream
     -  3/4 tsp. vanilla

1)  Heat oven to 350 degrees.  Combine all cake ingredients except the carrots and cinnamon, in a large bowl.  Beat as directed on the cake mix package.  Then, stir in the carrots and cinnamon.
2)  Pour batter into greased 13"x9" baking pan.  Bake for 35-40 minutes or until toothpick inserted in center comes out clean.  Cool completely.
3)  Combine all the frosting ingredients in a large bowl.  Beat at a medium speed, scraping bowl often, until creamy.  Spread cooled cake with frosting.

Summer Cooking

Tuesday, June 1, 2010

So time for some delicious updates to the cooking blog, stock piled with some new great summer dishes and some recent Memorial day experiments.  Check out these newly posted recipes (some photos will be updated over the next couple of days):

Buffalo Chicken Dip
Chicken and Ravioli Carbanara
Seven Layer Gratin
Yogurt Chicken
Paul Newman Cake
Shrimp Scampi
Chocolate Zucchini Cake
Pizza Dip
Chicken Hash
Cinnamony Carrot Cake
Broccoli and Dressing Casserole

Pizza Dip

A great warm dip that is colorful, festive and oh so easy!  Plus, these ingredients and the final taste appeal to everyone.

Taken from:  Family Circle 12/09

Preheat oven to:  350 degrees                           Cook time:  30 minutes

      -  8 oz of cream cheese, softened
      -  3/4 c. light mayonnaise
      -  1 c. shredded mozzarella cheese
      -  8 oz. sliced pepperoni, chopped
      -  2 ripe plum tomatoes, chopped
      -  10 large, pitted black olives (can drained) and chopped
      -  4 crusty Italian rolls, cut into 1/2 inch pieces

1)  Preheat oven to 350 degrees.  In a large bowl, mix together the cream cheese, mayonnaise, mozzarella, pepperoni, tomatoes and olives.  Spoon into a 6 cup baking dish.
2)  Bake for 30 minutes, until lightly browned and bubbly.  Allow to cool slightly and serve with bread pieces for dipping.

Southern Pulled BBQ Pork

Saturday, May 8, 2010

This is not your red sauce BBQ!  This is a traditional, vinegar based Carolina barbecue.  This is not about tasting the sauce, it is about tasting the meat!  If you have never tried this type of barbecue - you must.  I promise you (despite my bias) that there is NOTHING like Carolina BBQ!  As a self-confessed meat-a-terian -- I can tell you this is amazing!  It makes a lot and is great to bring to parties and cookouts.  Don't worry about extras - it reheats great!  Slather on a bun or just plate with cole slaw and hush puppies and you are transported to a beautiful summer day in the Carolina sun.

Submitted by:  Tia Bach

Cook time:  8 hours in a slow cooker

     -  1, 5-6 lb. pork shoulder or pork roast (sometimes you can find this called a Picnic roast)
     -  1/2 c. apple cider vinegar
Cider Vinegar BBQ Sauce:
     -  1/3 c. firmly packed brown sugar
     -  1/4 c. ketchup
     -  1 Tbl. hot sauce
     -  1 tsp. liquid smoke (hickory)
     -  1/2 tsp. salt and pepper
     -  1/2 tsp. onion powder
     -  1/2 tsp. Worchestershire
     -  Hot pepper flakes, to taste
     -  1/4-1/2 c.  apple cider vinegar (only add if you prefer a more vinegary taste - taste mix first)

1)  Put pork and 1/2 c. apple cider vinegar  in greased slow cooker.  Cook all day (8 hours).  Toward end, shred pork.
2)  After shredding, mix sauce ingredients (except additional apple cider vinegar).  Cover and mix in with pork in slow cooker.  Taste and add additional vinegar accordingly.
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