Clippings by momshoe

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RE: Who Posted Caramel Apple Cake Recipe? (Follow-Up #7)

posted by: threejs on 07.24.2014 at 12:52 pm in Kitchen Table Forum

this probably would have come from the KT as it was in that folder. I always cut and paste also with the contributors name and date but somehow it is missing probably because I just did it quick and didn't check.

Upside down caramelized apple cake

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups (about 3 small apples) thinly sliced apples
such as courtland, fugi or gala
The cake

6 tablespoons unsalted butter very soft
1 cup sugar
2 eggs room temperature
1 teaspoon vanilla extract
1 cup flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees
Lightly butter the sides of a 9" cake pan (not a spring foam pan)

Combine the butter, brown sugar, cinnamon & nutmeg in a
small saucepan. Stir & bring to a boil & boil for 30 seconds, stirring the whole time. Scrape the mixture into the prepared pan & spread evenly on the bottom. Put the peeled & sliced apples evenly on the bottom of the pan & press slightly to level them.
To make the cake beat the butter & sugar with a electric mixer until creamy. Add eggs & vanilla & beat until very smooth & fluffy about 2 min. Stir the flour, cornmeal, baking powder & salt together then sprinkle over the butter-sugar mix, add the milk & beat just until the batter is evenly moistened about 1 min. Spoon the batter over the apples & smooth the top.

Bake 50 min or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let cool completely before serving.

2 notes: Be careful with the caramelized part as it is very hot & can burn you. Make sure your plate is larger then the cake or you will have a mess when you turn over the cake.

NOTES:

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clipped on: 07.24.2014 at 02:00 pm    last updated on: 07.24.2014 at 02:00 pm

weed maybe

posted by: maylingsmom on 04.04.2014 at 07:08 pm in Name That Plant Forum

Got lots of this up in my daffodil area. I don't know if you can see what I am referring to because there is clover in there too. It is some kind of ferny looking stuff with tiny white flowers.

NOTES:

weed in front yard?
clipped on: 04.24.2014 at 05:49 pm    last updated on: 04.24.2014 at 05:49 pm

RE: Seeking Recipe for Light Whipped Frosting (Follow-Up #4)

posted by: gazania on 09.28.2011 at 02:49 pm in Kitchen Table Forum

Monica's recipe is very good. I have been making it almost the same way for about 50 years...the difference is that my recipe calls for 1/2 cup of crisco and a 1/2 cup of butter or margerine. Everything else the same. I use this recipe to frost red velvet cake. Much better than the cream cheese type.

Another good light whipped frosting follows. It is quite soft and creamy. I use it on sheet cakes or a 9 x 13. It is too soft at room temperature to stay put..say on a layer cake while frosting. It has always been our family favorite. When using this frosting, I store the cake in the refrigerator, although it isn't necessary.

Mock Whipped Cream Frosting
1/2 cup margerine
1/2 cup crisco
1 cup granulated sugar
1 tsp vanilla
2/3 cup scalded whole milk
Cream margerine, crisco, sugar and vanilla together well.
Gradually add hot milk to creamed mixture. Beat at high speed for 5 to 7 minutes. If it seems too soft to spread or hold shape, allow to cool slightly. It will thicken as it cools. If I'm in a hurry, I stick it in the fridge for 10 minutes or so.


NOTES:

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clipped on: 09.28.2011 at 04:46 pm    last updated on: 09.28.2011 at 04:46 pm