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Here are my recipes.....................enjoy!

post #1 of 35
Thread Starter 
CREAM CHEESE CAKE WITH COGNAC

1 stick of butter, softened
4 oz. cream cheese, softened
1/2 cup evaporated milk
1 tsp. vanilla extract
4 large eggs
2 1/4 cups cake flour (I use Swan)
2 cups sugar

SYRUP
1 cup sugar
2 cups water
1/8 cup cognac

Cream the butter and cream cheese until creamy, add the sugar slowly and keep beating. Add the eggs one by one beating after each addition. Mix the evaporated milk and the vanilla extract.

To the creamed mixture, add by thirds, the flour and the milk, alternating and beginning and ending with the flour.

Bake in a greased and floured pan. Bake at 350 degrees for 1 hour or until a toothpick comes out clean when inserted into cake.

In a pan, boil the water and the sugar for 15 minutes, let cool and add the cognac. Pour the cake when the cake has cooled.

Source: boricua.com
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Butter Pecan Cake

6 oz. white chocolate, chopped (I used Baker's White Choc.)
1/2 cup boiling water
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 tsp. vanilla extract
1 cup buttermilk
1 tsp. baking soda
3 cups sifted cake flour

Place chocolate in a bowl. Pour boiling water over chocolate; stir until smooth. Set aside, and let cool.

Grease three 9-inch round cake pans; line with wax paper. Grease and flour wax paper set aside.

Beat butter at med. speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in white chocolate mixture and vanilla.

Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.

Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 mins., and cool completely on wire racks.

Frost with Butter Pecan frosting.
BUTTER PECAN FROSTING
2 tbs. unsalted butter, softened
1 (8 oz) pkg. cream cheese, softened
1 (3 oz) cream cheese, softened
1/2 c. butter, softened
1 box (16oz) confectioner's sugar, sifted
1 tsp. vanilla extract
1 1/4 cup chopped pecans

Melt 2 tbsp. butter in a skillet, add pecans and cook over med. heat 10 minutes stirring constantly until pecans are toasted. Set aside and let cool completely.

In bowl cream 1/2 cup butter till creamy, add cream cheeses, continue beating. Add sifted sugar. Fold in cooled pecans and add vanilla extract.

Note: This recipe is for 9-inch cake layers. I had leftover frosting because my cake was 8-inches.

Butter Pecan Frosting Recipe from: Christmas with Southern Living, 1996

Note: I baked it in a 8x3 pan at 325 degrees for 50 - 55 minutes.

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This is the ONLY Yellow Cake recipe I use:

Great American Cakes
by Barbara Kafka
Gourmet December 1987

Yellow Cake Layers
This is probably America's favorite layer for any kind of cake; it is what the cake-mix people try to imitate and never get right.

Makes two 8-inch layers

2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
3/4 cup milk
1 teaspoon vanilla extract

Into a bowl sift together the flour, baking powder, and salt.

In a large bowl with an electric mixer cream the butter, add sugar gradually, beating, and beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture and the milk alternately in batches, beginning and ending with dry ingredients, add the vanilla, and beat the batter until it is smooth.

Divide the batter between 2 lightly greased and floured 8x1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles.

Bake the layers in the middle of a preheated 350-degree F oven for 25 to 35 minutes, or until a tester inserted in center comes out clean and the layers pull away slightly from the sides of the pans. Let the layers cool in the pans on a rack for 8 minutes, run a thin knife around the edge of each pan, and invert the layers onto the racks. Let the layers cool completely.


This recipe is very good and most important easy. It's the only Cheesecake my husband will eat. Here it is:

Cheesecake

4 pkgs. cream cheese (8 oz. each), softened and cubed
6 large eggs
3 Tbs. flour
1/2 cup whipping cream
1 cup sugar
1/2 tsp. almond extract (or vanilla extract, if desired)
*Graham cracker crust for 10-inch springform pan, or a ready-made 9" graham cracker pie shell

In blender, blend the eggs, then add the cubed cream cheese. Add sugar, whipping cream, and extract. Blend till smooth. Pour in springform pan or pie shell. Cover with aluminum foil.

Bake at 400 degrees for 10 minutes then lower the oven temperature to 325 degrees and bake 1 to 1-1/2 hours or until set (insert knife to see if it comes out clean). Remove from oven and let cool on wire rack to room temperature. Then, Chill at least 4 hours or overnight.
Enjoy!!

*Note: The Graham cracker crust can be made by: melting 1/2 stick (1/4 c.) butter or margarine, then adding 1 cup graham cracker crumbs. Mix to form a paste and press on sides and bottom of springform pan.

If using the ready-made 9-inch graham cracker pie shell, you will have extra cheesecake batter left over. You can make cupcakes.

Naty icon_smile.gif
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #2 of 35
Omg Naty,
You are so SWEET To Share your recipes!!! icon_biggrin.gif
Thanks So much! I bet they are all just to die for.. it was making me hungry just reading them.
Have a Great night icon_lol.gif
~Sweet~ icon_rolleyes.gif
I'm Tellin Ya What I Know! =0)
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I'm Tellin Ya What I Know! =0)
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post #3 of 35
MMMM I'll have to try a few of those!! Thanks for posting them~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #4 of 35
My gosh! Looks like I'm going to be making a cheese cake this weekend!


Amy
post #5 of 35
Oh my gosh! The butter pecan sounds WONDERFUL! Can't wait to try it out! Thanks for sharing with all of us.
post #6 of 35
I'm going to try that yellow cake next time! I've been using the Wilton recipe, which people seem to like well enough, but I find it so 'floury' tasting.
post #7 of 35
Naty,

Thanks for sharing. I have one question with the yellow cake:

Is the recipe calling for granular or icing sugar.

Does anyone know if this have an effect on the consistency of the cake?

Thank you all.

citrusgirl.
Honesty is the best policy
Knowledge itself is power
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Honesty is the best policy
Knowledge itself is power
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post #8 of 35
Thanks soooo much for posting these..
I'm going to give the yellow cake a try.... That's our favorite here at my house...
Hey Naty....Would you happen to have a good White Cake recipe for us to try???
Thanks again...You're a sweetheart.
Happy baking,
cakegal
cakegal
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cakegal
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post #9 of 35
Thanks Naty for the recipes. will try them out sometime soon.
Kristy

"The road to a friend's house is never long."
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Kristy

"The road to a friend's house is never long."
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post #10 of 35
Thread Starter 
Mommymarilyn,
I assure you that the butter pecan frosting is to die for. I have made it several times and the last time I toasted the pecans a little longer in the butter. Well, luckily or should I really say unfortunately, I had too much frosting left over. So, in the fridge the leftover frosting went (thinking I could use it for another cake). The frosting lasted only 2 days! I kept taking bites out of it with a spoon. It is really delicious the butter pecan flavor with the cream cheese. Please let me know how you like it.
Regards from Miami, Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #11 of 35
Butter Pecan..mmmmmmm.. Dang it I have 3 cakes to make for others this weekend.. Maybe I can get this one made during next week.. Can't wait!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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post #12 of 35
Thread Starter 
To melissablack, citrusgirl, cakegal, and cakemommy,
Thank you all for commenting on my recipes! Let me give you a little story about the only yellow cake recipe I use. I have made many, many yellow cake recipes from Emeril, Toba, Martha, to those in popular baking books such as Sweet Creations, Cake Bible, Baking911, Wilton, etc. Well, you get the picture. A yellow cake recipe came out and there I was trying it out. I always looked for a moist buttery yellow cake, like the boxed ones. Why not just used boxed cakes, well, it's just not "me" - I feel like I'm cheating or something. I always use scratch icing and fillings and not doing the cake scratch, it just doesn't feel right (for me). Anyway, not to bore you with this any longer (sorry I'm in the mood to write icon_rolleyes.gif), I tried them all, I do my research until I get what is "perfect" for me. This is the cake, it does taste like a boxed cake as far as it being fluffy, it's not too sweet but has a nice crumb. This recipe is from Gourmet Magazine. I have also tried a Cocoa Cake and a Chocolate Genoise Cake with chocolate mousse covered with chocolate ganache that is to die for, also from Gourmet. You can go to their site, they have wonderful cake recipes. I have yet to make a cake I haven't liked.
I would appreciate if you guys do give me your feedback, good or bad. There is always room for improvement; no recipe is written in stone.
Have a wonderful night and happy baking!!
Regards from Miami,
Naty

To Citrusgirl - the sugar I use is granulated sugar, the regular table sugar. I don't know how the recipe would work with confectioners sugar because I have never tried it.

To Cakegal - Sorry but I don't do white cakes. I guess you can substitute the whole eggs for whites and maybe add one more. I'm not sure. I have never been too fond of white cakes, to me they don't taste like anything (yes it's a mental thing-----for me the "yellow" make it more flavorful and buttery - I'm very visual).

To Cakemommy - This cheesecake recipe is great and especially easy. I'm not too fond of some cheesecakes that have a tang due to sour cream. Please, let me know how it turns out and if you like it.
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #13 of 35
The cheesecake recipesounds good. I think I might try it this weekend. Do you think lemon extract would be good?

Thanks for posting your recipes!
post #14 of 35
I'm salivating now ... those recipes all sound yummy!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #15 of 35
Naty, Thank you so very much, that was so kind of you to post the recipes on the forum. I will soon try them all, cause I can always use new recipes you never have enough of them. icon_smile.gif
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