Apple Cake
Elaine's Sugar Cookies
Lemon Cake
Outrageous Brownies
Pecan Wine Cake
1½ cups vegetable oil
3 eggs
2 cups sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
1½ cups chopped pecans
3 cups peeled, diced apples
Combine oil, eggs, sugar, and vanilla. Mix until well blended. Combine flour, soda and salt and add to egg mixture. Beat mixture until completely blended. Fold in apples and pecans. The batter will be quite stiff. Spoon batter into a well greased and floured bundt pan. Bake at 350° for 1 hour and 20 minutes. Leave cake in pan until completely cool, then invert onto a cake plate. Top with caramel topping.
1 cup butter, softened
1 cup powdered sugar
4 1/4 cup flour
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon grated lemon peel
1 teaspoon cream of tarter
1 cup salad oil
1 teaspoon salt
2 teaspoon vanilla
plain or colored sugar
Cream butter and sugars; beat in eggs one at a time until light and fluffy. Beat in oil, vanilla and lemon peel. Combine dry ingredients and gradually add to butter/sugar mixture, beating until well blended. Wrap in wax paper; chill several hours.
Preheat oven to 325 degrees. Grease 2 cookie sheets. Divide dough into thirds (keep 1/3 out; refrigerate the rest until needed). Form heaping teaspoon of dough into a ball and place on cookie sheet. Flatten to 2" diameter with the bottom of a glass dipped in sugar. Sprinkle with plain or colored sugar and bake 8-10 miniutes, until lightly browned.
Let stand on cookie sheet 2-3 minutes before removing. Makes 7 dozen.
Makes two 8-inch loaves
Lemon Cake
For Cake:
½ pound unsalted butter, at room temperature
½ teaspoon baking soda
2½ cups granulated sugar
1 teaspoon salt
4 extra large eggs, room temperature
3/4 cup freshly squeezed lemon juice
1/3 cups lemon zest (6 to 8 lemons)
3/4 cup buttermilk, room temperature
3 cups all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon baking powder
For Glaze:
2 cups confectioner’s sugar, sifted
3½ tablespoons fresh squeezed lemon juice
Preheat oven to 350 degrees. Grease, flour, and line the bottom of two 8 1/2 x4 1/4 x2 ½ inch loaf pans with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup of the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixture alternately to the batter, beginning and ending with flour.
Divide the batter evenly between the two pans, smooth the tops, and bake 45 minutes to 1 hour, until a toothpick comes out clean.
Combine remaining ½ cup granulated sugar with remaining ½ cup lemon juice in a small saucepan and cook over low heat until sugar is dissolved.
When the cakes are done, let them cool for 10 minutes, then invert them onto a cooling rack, set over a tray, and spoon the lemon syrup over the cakes. Allow to cool completely.
For the glaze:
Combine the confectioner’s sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the two cakes, and allow the glaze to drizzle down sides.
Makes 20 large
1 pound unsalted butter
2¼ cups sugar
1 pound plus ,12 ozs. Semisweet chocolate chips
1¼ cups all-purpose flour
6 ounces bitter chocolate (1 oz. squares are easiest)
1 tablespoon baking powder
6 extra large eggs
1 teaspoon salt
2 tablespoons pure vanilla extract
3 cups chopped walnuts
Preheat oven to 350 degrees. Butter and flour a 12x18x1 inch baking sheet.
Melt together the butter, 1 pound chocolate chips, and the bitter chocolate in a double boiler over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 oz.chocolate chips in a medium bowl with ¼ cup of flour, then add them to the chocolate batter. Pour into baking sheet.
Bake 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do Not Over Bake!! Allow to cool thoroughly, refrigerate and cut into 20 large squares.
P.S. They add 3 tablespoons of instant coffee granules, at the same time as the Vanilla and eggs. I do not like coffee so I do not add.
2 cups granulated sugar
1 tsp. mace
2½ cups packed brown sugar
1/4 tsp. salt
1½ cups softened unsalted butter
2 cups Pinot Grigio
6 eggs
3 cups pecans, coarsely chopped
5½ cups unbleached all-purpose flour
Butter and lightly flour a 10 inch tube or bundt pan. In a medium bowl mix the sugars together and set aside. In a large mixing bowl beat butter with an electric mixer until soft and fluffy. Add half of the sugar mixture to the creamed butter. Increase the mixer speed and mix until smooth. Set aside. In a large bowl, beat eggs with a whisk until light and fluffy(about 5 minutes). Gradually whisk the remaining sugar mixture into the eggs. Continue whisking until you have a smooth, creamy consistency. Add the mixture to the butter mixture; whisk until smooth. In another large bowl mix the flour, mace, and salt together. Alternately add the flour mixture and the white wine to the butter-egg mixture, mixing well with a wooden spoon after each addition. Stir pecans into batter. Pour batter into prepared pan; place on baking sheet. Bake in a 300 degree oven about 2 to 2 1/4 hours, until cake is golden brown and a knife comes out clean when inserted. Cool 30 minutes, then turn out onto a wire rack to cool. The top of the cake is quite attractive, so invert cake again. Cool cake completely. Makes 24 servings. TIP: for best flavor, age cake by wrapping in plastic wrap and refrigerate for 1 day. Cake can be refrigerated up to 10 days. Do not freeze.
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Last update: 7/27/2007