Williamsburg Orange Cake

Ingredients (cake):

• 2 1/2 cups All-Purpose Flour
• 1 1/2 cups sugar
• 1 1/2 tsp baking soda
• 1/2 tsp Kosher salt
• 1 1/2 cups buttermilk
• 3/4 cup butter, softened
• 3 eggs
• 1 teaspoon vanilla paste
• 1 tablespoon orange zest

Ingredients (icing)

• 1/3 cup butter
• 3 cups confectioner's sugar 
• 3-4 tablespoons orange juice
• 2 teaspoons orange zest

Preheat oven to 350 degrees.

Directions:

Grease and flour two 9-inch cake pans and set aside.  Sift together the dry ingredients in a medium bowl and set aside.  

In a stand mixer, cream together the sugar and butter.  Add the eggs, orange zest, and vanilla paste.  Slowly add the dry ingredients and the buttermilk, alternating between the two, scraping down the sides of the bowl as you do. Beat 2-3 minutes on high.

Pour into the cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.

Whilst the cake is cooling, make the icing.  First, cream together the butter and sugar.  Then, stir in juice and orange zest.  Beat until smooth.

Ice when the cake is completely cooled.

Source:  https://lynn-southernwithatwist.blogspot.com/2014/01/williamsburg-orange-cake.html?m=1

Peanut Butter Oatmeal Bars

Ingredients:

Bars

• 1 1/4 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 2/3 cup peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Frosting

• 2 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350º F and line a 9x13-inch baking dish with parchment paper or grease and flour it.  I used Pam with flour ... happy baking.

In a small bowl, whisk together flour, oatmeal and baking soda, and set aside.

In a large bowl or mixer, cream together peanut butter, butter and sugars until fluffy and lightened in color. 3-4 minutes.

Beat in egg and vanilla extract, then gradually mix in dry ingredients and stir until just combined.
Press dough/batter into baking dish and even out into a smooth layer.

Bake for 13-14 minutes, or until golden brown.  Remove from oven and let cool completely.

In a bowl or mixer, beat together butter, peanut butter and vanilla until combined, and smooth and creamy.  Alternate adding powdered sugar and milk until mixture is fluffy and desired consistency is reached.

Once bars have completely cooled, from baking dish, cut into squares, frost liberally and enjoy!

Myrtle's Note:  First, the frosting is so spectacular that it should be used in ALL instances where peanut butter frosting is needed.  Second, I think it is so incredible because I, obviously, switched one ingredient: milk to heavy cream!  Frosting aside, this is a very tasty recipe, one which I highly recommend if you are, like me, a fan of peanut butter.  And, speaking of peanut butter, I used Peanut Butter & Co.'s The Bee's Knees Honey Peanut Butter.  Anyway, the base is like a combination brownie and cookie, with a bit of oatmeal texture to it; the frosting is like fluffy ambrosia clouds atop the base.  You will, however, have enough frosting left over to almost frost a cake.  I froze the rest for later and did not bother trying to reduce down the frosting recipe.  It is perfection.  You simply do not mess with perfection!  

Yield:  12-16 bars

Source:  http://12tomatoes.com/2015/04/for-the-ultimate-pb-lovers-peanut-butterfrosted-oatmeal-peanut-butter-bars.html/?utm_source=social&utm_medium=12t&utm_campaign=for-the-ultimate-pb-lovers-peanut-butterfrosted-oatmeal-peanut-butter-bars&utm_term=20150710

Strawberry Cake Mix Cookies

Ingredients:

• 1 box of strawberry cake mix
• 2 eggs
• 1/3 cup oil
• 1/4 cup water
• powered sugar

Preheat oven to 350


Directions:

Put some powered sugar in a small bowl and set aside.

Combine together all ingredients and stir until fully mixed.  Drop a spoonful into the bowl of powdered sugar.  Shake and spin the bowl in your hands so that the dough becomes a ball covered in powered sugar.  Place on a baking stone.

Cook for 10-14 minutes.  [My oven took 14 minutes.  My neighbor's 10.]

Myrtle's Note:  This recipe is from my neighbor, but you can find variants of it all over the place.  Apparently it is popular on Facebook.  Some variants include coconut or chocolate chips.  I really, really, really like them plain.

Yield:  24 cookies

Source:  Gail Huffman

Creamy Lemon Crumb Squares

Ingredients:

• 1-1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar (lightly Packed)
• 1 cup rolled oats
• 1 can sweetened condensed milk (14 ounces)
• 1/2 cup lemon juice
• zest of 1 Lemon

Preheat oven to 350 degrees.

Directions:

Mix butter and brown sugar until well combined.  Sift together flour, salt, and baking powder.  Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.  Serve cool.

Myrtle's Note:  The perfect lemon square, in my opinion.  PERFECT!  I just love, love, love the idea of a lemon square with an oatmeal crisp instead of that shortbread type crust.  Having the crisp on top or bottom works just as well.  

Yield:  12-16

Source:  http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/

Chocolate Soufflé

Ingredients:

8 oz milk chocolate
6 tablespoons unsalted butter + extra for greasing
2 tablespoons rum (alternatively water or coffee)
6 eggs, separated
¼ teaspoon cream of tartar
½ cup white sugar
Preheat the oven to 375 degrees.


Directions:

Butter six 10 to 11 ounce ramekins and place on a large baking sheet.

In a small pot, over very low heat, melt the chocolate chips, butter and rum (or water or coffee) together. Watch it closely and stir often. Once melted remove from the heat immediately.

Meanwhile separate the yolks and whites of the eggs. Set aside the yolks and using an electric mixer beat the egg whites and cream of tartar together until it becomes foamy and soft peaks form. Be careful not to overmix the egg whites otherwise they can become too stiff and will therefore not easily fold into the chocolate mixture. 

Slowly beat the sugar into the egg white mixture.

Whisk the egg yolks into the chocolate mixture and then, using a rubber spatula, scrape it into the egg white mixture and carefully fold to combine. Be sure to not let the heavy chocolate mixture fall and stay on the bottom of the mixing bowl. Dig deep when mixing!

Divide the batter evenly among the prepared ramekins and cover and refrigerate until ready to cook (for up to 24 hours). Bake at 375 degrees  until risen and set and the tops have a hint of dark brown, about 18 to 20 minutes. Do not open the oven to check on the souffles until the last minute or so of baking to help prevent the souffles from falling. Top with homemade ice cream if desired and serve immediately.

Myrtle's Note:  The recipe suggests that to avoid fallen soufflé you prepare them ahead of time and keep in the refrigerator until you are ready to cook them.  Marie did this and they turned out rather well.  Since we halved the recipe, we weighed the chocolate on a scale to ensure we had 4 ounces.  The original recipe (and what was used) calls for semi-sweet chocolate.  However, I switched it to milk chocolate here because that is what I will use next time.

Yield:  6


Source:  http://www.100daysofrealfood.com/2013/12/17/recipe-chocolate-souffle-blogging-teams-holiday-dinner/ (from the Joy of Cooking)

Double Chocolate Dr Pepper Cake

Ingredients:

Cake

• 1 cup Dr Pepper (real thing, not diet)
• 1/2 cup oil 
• 1 stick butter
• 3 tablespoons cocoa
• 2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting

• 1 stick butter
• 3 tablespoons cocoa
• 6 tablespoons of cream or milk
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioner's sugar

Preheat the Oven to 350 Degrees.

Directions:

Cake
In a saucepan, mix Dr Pepper, oil, butter and cocoa and bring to a boil. 

In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. 

Add the eggs, buttermilk, soda and vanilla and beat well. 

Pour mixture into a greased and floured 10 x 15 inch baking pan and bake at 350 degrees for 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. 

Myrtle's Note:  I changed the recipe from Coke to Dr Pepper, obviously!  I also had to cook the cake for 33 minutes and it still needed a bit more time.

Source:  https://www.facebook.com/photo.php?fbid=10201010132644054&set=a.2833984097273.2150154.1489298694&type=1&theater

Apple Praline Bread

Ingredients:

Bread

• 1 cup sour cream
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 1/2 cups Granny Smith apples, peeled and finely chopped

Topping

• 3/8 cup light brown sugar
• 3/8 cup butter

Preheat oven to 350 degrees.

Directions:

Bread
Lightly grease a 9x5x3-inch loaf pan. Set aside.

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.

Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Set aside and prepare the apples.  Be sure they are well-minced.

Fold the apples into the batter.  Transfer the batter into the greased loaf pan.  Bake for about 60 minutes or until a toothpick inserted into the center comes out clean and the bread has pulled away from the sides of the pan.

Cool on a rack for 20-30 minutes.  Then transfer it back into the pan to keep the topping in place until it hardens.

Praline Sauce
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.


Myrtle's Note:  There is an option to use yogurt rather than sour cream.  The original recipe also calls for nuts, but I removed them, of course.  I also specified the apples for my remembering.  And I changed the praline sauce to half and half where the brown sugar is concerned.  When making it, I prepared the batter and then set it aside whilst I peeled, cut, and then minced the apples.  The batter changed from a smooth batter to sort of spongy.  I think that made it rise as much as it did, turning out very, very light, fluffy, and tasty.


Source:  http://www.manilaspoon.com/2012/10/apple-praline-bread.html

Pumpkin Doughnuts

Ingredients:

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons (8 ounces) flour

Preheat the oven to 350 degrees.

Beat everything together except the flour until smooth. Add the flour, stirring until just mixed.  Fill lightly greased pans for doughnuts 3/4 ways.. The batter can also be used for muffins. Bake doughnuts 15-18 minutes. [Bake muffins 23-25 minutes.]

Cool 5 minutes in the pan before loosening and moving to a rack.  Toss in a bag of cinnamon and sugar for coating.

Yield: 15


Source: http://www.kingarthurflour.com/blog/2012/09/07/pumpkin-doughnuts-baked-to-perfection/