BANANA SPLIT BROWNIES

BANANA SPLIT BROWNIES

This is a great treat to make with the kids. It’s quick and easy and kids love to see the quick results. It’s simple and kids love building things. With this recipe, you stack the ingredients together like building blocks. Your kids will be delighted to build these treats and will love to eat the results.

This treat can be made in either a rectangular or round pan. If the recipe calls for an 8 1/2 x 13-inch pan, you may substitute a ten-inch springform pan. If the recipe calls for a 9 x 9-inch pan, you may use a nine-inch springform pan. Both round pans will make a little thicker brownie, which we prefer for this recipe.

Directions

1. Bake the brownies as directed by the recipe or the package directions. If you are using a springform pan, because the cake is a little thicker, you may need to add three to five minutes to the baking time.
2. Cut the brownie cake into wedges or squares. Put sliced bananas on top, then whipped cream or commercial whipped topping. Add a cherry. Sprinkle with chopped nuts if desired. Serve immediately.

PENNSYLVANIA DUTCH STREUSEL CAKE WITH A FRUIT FILLING

PENNSYLVANIA DUTCH STREUSEL CAKE WITH A FRUIT FILLING

I have made many versions of streusel cake or streuselkuchen. This is one of the best. Like most, this one has a layer of fruit filling tucked under the streusel top.

Serve it as a dessert or as a coffee cake. It’s easy to make with Our pre-made pastry fillings.. The one in the picture was made with a cherry filling but you can use any of the following fillings:

• Cherry
• Apple
• Blueberry
• Lemon
• Raspberry

You can also mix a fruit filling with a Bavarian  or a cream cheese filling, (fillings now available)  about half of the cream filling and about half of the fruit filling, to make fillings like cherry cream cheese or raspberry cream.

Our pre-made pastry fillings come in 2-pound tube packages. Simply cut the corner and squeeze what you need. You will use about half of the filling. Fold the cut corner over and put a clip on it. You can store the unused portion for six months in the refrigerator.

I make this cake in a 9-inch springform pan, Our Candy Apple Spring Form Pan, (which you can now also order from me)  because it has a double seal that makes it virtually leak proof and because of the glass base that we can cut and serve on. You can use another springform pan as long as it has a tight seal.

Ingredients

2 1/2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg, whisked
1 teaspoon vanilla or 1/2 teaspoon almond extract
2 cups premade pastry filling
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
1-2 tablespoons milk

Directions

Preheat the oven to 350 degrees.

1. Mix the flour and brown sugar together. With a pastry knife, cut in the butter until the mixture is granular in appearance. Measure and set aside 3/4 cup of the crumb mixture.
2. Stir the baking soda, baking powder, spices and salt into the remaining crumb mixture. Form a well in the center of this dry mixture. Add the buttermilk to the egg and add the extract. Pour the buttermilk mixture into the well in the dry mixture. Stir with a fork until combined. Do not over mix. Some lumps will remain. Set aside about one cup of this batter.
3. Place the batter (not the cup set aside) in the prepared pan. Spread it evenly across the bottom and slightly up the sides with a rubber spatula.
4. Spread the premade pastry filling over the center of the batter. Spoon the set aside batter on the pastry filling in drops—it will not cover the filling but will spread while baking. Sprinkle the remaining 3/4 cup crumb mixture over the batter. (You will have four layers: batter on the bottom, then fruit filling, then batter, and finally the crumb topping.)
5. Bake for 45 to 50 minutes or until golden and the cake portion tests done with a toothpick. Baking times will vary with different pans. Let the cake cool for ten minutes in the pan on the rack. If you are using a springform pan, loosen the edges and remove the ring after ten minutes.
6. Mix the confectioners’ sugar, extract and enough milk to form an icing of drizzling consistency. Drizzle over the streusel cake.

Grilled Eggplant W/ Peppers & Herbs

This dish works well as a side with grilled steaks or over pasta as a main dish.

• 2 lb eggplant, peeled and cut lengthwise into ½-inch strips
• 2 Tbsp olive oil, divided
• ½ tsp salt, divided
• ½ tsp pepper, divided
• 1 Tbsp chopped shallots
• 1 garlic clove, crushed
• 1 large red bell pepper, cored and sliced
• 1 large yellow bell pepper, cored and sliced
• 1 cup chopped tomato
• 1½ tsp chopped fresh basil leaves
• 1 tsp chopped fresh thyme leaves
• 1 tsp chopped fresh savory leaves

Preparation

Heat grill to medium-high. Brush eggplant with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill eggplant until grill marks are apparent and the eggplant is tender. Let cool, cut into 1-inch chunks and set aside.

Heat remaining tablespoon oil in a saucepan over medium heat. Add shallots and garlic and sauté 2 minutes. Add the slices of peppers and sauté until tender, about 2 to 3 minutes. Add the tomato, basil, thyme, savory, ¼ teaspoon salt, ¼ teaspoon pepper and grilled eggplant and cook 10 minutes, stirring occasionally.

Remove from heat, add eggplant and serve.

CHOCOLATE MARBLE DRIZZLE CAKE…MmmMmm!!!

CHOCOLATE MARBLE DRIZZLE CAKE

This is a moist, chocolate sour cream cake. It is not light and airy; more like a pound cake but not as dense. It is very good.

Instead of layers, this cake is made in a glass-base springform pan. When the ring is removed from the cake, you have a very nice presentation. Instead of frosting the cake, simply pour this thick chocolate coating over the cake. (The coating is a simple ganache.)

This marble cake is attractive enough for a special occasion. It has much more chocolate than vanilla though the vanilla marble is very attractive once cut.
(See the all-chocolate variation below.)

Ingredients

1 3/4 cups all-purpose or cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

1 cup butter
1 1/2 cup granulated sugar
4 large eggs
1 cup sour cream
1/2 tablespoon vanilla extract
1 tablespoon milk

1/2 cup cocoa

Directions

Preheat the oven to 350 degrees.

1. In a medium bowl, mix the flour, salt, baking powder and baking soda together.
2. Cream the butter and sugar together. Add the eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored. Add the vanilla and milk.
3. Add about one-third of the flour mixture and mix until just combined. Do not beat more than necessary. Add one-half of the sour cream and mix in. Repeat with another one-third of the flour, then half the sour cream, and then the remaining flour.
4. Remove about one-third of the completed batter to another bowl.
5. Add the cocoa to the two-thirds portion of the batter, folding in with a spatula until smooth.
6. Spoon one-half the chocolate batter into a greased 9-inch springform pan. Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter. Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls (less is better).
7. Bake for 50 minutes or until the cake tests done with skewer or toothpick inserted in the center. Remove the cake to a wire rack and let it cool for five minutes before removing the ring.

All chocolate variation:

Simply skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon.

For the chocolate topping:

1/2 cup cream
3/4 cup pure dark chocolate chips or other good quality semisweet chocolate chips
1 tablespoon butter
Bring the cream to a boil. Place the chips in a medium bowl. Pour the hot cream over the chips and stir to melt. Add the butter and stir until smooth. Set the chocolate topping aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.)

Pour the chocolate over the cooled cake letting some of it drizzle down the sides. If you have any leftover chocolate, warm it slightly and drizzle it in a few random lines over your serving plates for a nice presentation. (If you chill the plates first, the chocolate will set up nicely when drizzled on the plates.)

Delicious ORANGE MARMALADE COFFEECAKE

This is a wonderful heritage recipe, delicious and attractive.  I  baked it in a nine-inch glass base springform pan which made it easy to display and slice.  I sliced and served right on the base.  If you use another pan, watch the cooking time.  Cooking times always vary with different pans.

Ingredients

1/4 cup butter
1/2 cup granulated sugar
1 large egg
1 tablespoon orange zest
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

For the topping

3 tablespoons melted butter
1 cup shredded coconut
3/4 cup orange marmalade
1 tablespoon granulated sugar

Directions

Preheat the oven to 350 degrees.  Grease a ten-inch springform pan.

1. Cream the butter and sugar together.  Add the egg and the orange zest.
2. Whisk the flour, baking powder and salt together in another bowl.
3. Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk.  Repeat with the flour, then milk, then flour to complete the mixing.  Stir until just combined.
4. Spread the batter in the prepared pan.  With a pastry brush, spread melted butter on the top of the batter.
5. For the topping, mix the coconut and marmalade together.  Drop the topping onto the coffeecake in spoonfuls and smooth out.  Sprinkle the tablespoon of sugar over the topping.
6. Bake 25 to 30 minutes or until done.  Let it cool for five minutes.  With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.

Cranberry Nut Crumb Cake

If you like tart cranberries and nuts, this is a wonderful coffeecake. It is moist and sweet with plenty of spices. Because the dried cranberries are chopped, there are bits of berries in every bite. It is showy enough to present to guests.

The deep crumb topping on top of the cake batter is intriguing and can be used as a template for other coffeecakes. Try other dried fruit instead of cranberries—currents or apricots or apple bits. Though we haven’t tried it, I think that frozen blueberries and 1/2 teaspoon lemon extract would make a marvelous crumb cake.

Ingredients

For the crumb topping

1 1/3 cups pastry or all-purpose flour
2/3 cup brown sugar
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup butter

For the cake

1 1/4 cups dried cranberries

1 1/2 cups pastry or all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 tablespoon baking powder

6 tablespoons butter
2/3 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup vanilla or plain yogurt
3 tablespoons milk

1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees. Prepare a nine-inch pan by greasing well. (I baked this bread in a nine-inch springform pan with a glass base.)

1. For the crumb topping, mix the flour, sugar, and spices together. Cut the butter into the flour and spices with a pastry knife until it is well mixed. Add the nuts and mix until combined. Set aside.
2. For the cake, chop the cranberries and set aside.
3. Mix the flour for the cake, salt, cinnamon, nutmeg, and baking powder together. Set aside.
4. Cream the butter and brown sugar for the cake together. Add the vanilla and the eggs one at a time beating after each.
5. Add the dry flour mixture and the yogurt and milk to the creamed mixture starting with about one-third of the dry mixture and alternating with the yogurt and milk and the dry and wet ingredients are mixed with the creamed ingredients. Do not over mix for that will make for a less tender cake. Fold in the chopped cranberries and nuts for the cake.
6. Spread the cake batter in the prepared springform pan. Spoon the crumb topping over the cake. Bake in the center of the oven for 60 minutes or until a skewer inserted into the cake batter comes out clean.
7. Place the baked cake on a wire rack in the pan. After five minutes, with a thin-bladed spatula, loosen the cake from the ring and remove the ring. Serve warm.

My Spaghetti Pie

If you can make spaghetti, you can make spaghetti pie.  It’s a really neat dish and one that the whole family will enjoy–a mixture of spaghetti and cheese and Italian sausage.  It’s firm enough that you can cut it into slices and serve it like a cake.

I made ours in a 9-inch springform pan, a  my Candy Apple Red Springform Pan (you can order this from me…message me if interested) but you can use a large, 3 1/2 to 4 quart, baking pan if your prefer.

Baker’s note

Springform pans are essential for cheesecakes but we use springform pans for much more: Desserts, cornbread, coffeecake, and in this case—a casserole.   They make for great presentations.  The casserole or baked good can be set on the table as a centerpiece from which you can cut clean, neat slices.

Springform pans may leak at the seam.  If your batter is thick, like many cornbread and coffeecake recipes, you won’t have to worry about it.  This silicone pan has a much tighter seal and will accommodate much thinner batters.  Still, we set it on a baking sheet to catch any dribbles.   We have made spaghetti pies in both metal and silicone pans.

Ingredients

1/2 pound spaghetti noodles
1/2 medium onion, diced
1/2 green bell pepper, diced
3/4 pound ground Italian sausage
1 1/2 cups, about 12 ounces, ricotta cheese
1/3 cup grated mozzarella cheese
3 large eggs
1 tablespoon Zesty Pizza and Pasta Spice or other Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups spaghetti sauce
3/4 cup grated mozzarella cheese

Directions

1. Cook the spaghetti until it is al dente, cooked but still firm.  (You want it undercooked; it will continue to cook in the oven.)
2. Sauté the onion, green pepper, and sausage until browned.
3. Mix the ricotta cheese, the 1/3 cup mozzarella cheese, eggs, oregano, salt, pepper, and basil together in a large bowl. Add the cooked meat and vegetable mixture.
4. Preheat the oven to 375 degrees.
5. Assemble the pie by placing one half the noodles in the pan. Pour one half of the spaghetti sauce over the noodles. Spoon one half of the cheese and meat mixture over the spaghetti sauce. Cover the mixture with the other half of the noodles, then the rest of the spaghetti sauce, and finally, the rest of the cheese and meat mixture. Top the dish with the remaining 3/4 cup mozzarella cheese.
6.  Cover the pan with aluminum foil and set it on a baking sheet or splash guard to catch any dribbles while baking.  Bake for 45 minutes or until just set or the center of the casserole measures 165 degrees with an insta-read thermometer.
7. Remove the foil and bake for another five minutes. Remove from the oven and let stand for ten minutes. Remove the ring and serve the pie.