Whole Grain Strawberry Shortcake

Whole Grain Shortcake Recipe

1/3 c. butter

3/4 c. sugar

2 eggs

1 1/4 cup white winter wheat flour*

3 T. ground flax seed
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tsp almond extract

2/3 c. milk

Preheat oven to 400˚ and grease a round or 9” square cake pan. Combine all cake ingredients in a bowl and mix for about 2 minutes. Spread batter in cake pan and bake for 20-25 minutes until toothpick inserted in center comes out clean. Cool completely. Cut into slices. Top with strawberry sauce and fresh whipped cream.

Directions for Strawberry sauce
Wash strawberries and slice thinly. Add 1/3-1/2 cup sugar per quart (unsliced) of fruit. I like mine a little less sweet. Cover and refrigerate for one hour before serving.

*White Winter Wheat is whole grain, it just has less protein that the standard Red Winter Wheat that most of our bread is made from. Red Mill Brand does carry ground white winter wheat. It is also used for pastry flour.

I got this recipe from this blog. I just added the ground flax seed to it.

Maggie's Decadent Brownies

From Paula Deen

These brownies have "a whole pound of butta!"
Ingredients:

Brownies

4 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter

4 large eggs

2 cups sugar

1 tsp vanilla extract

1 cup all-purpose flour, sifted

Frosting

4 ounces unsweetened chocolate

1 cup (2 sticks) butter, softened

1/2 cup pasteurized egg substitute (recommended: Egg Beaters)

1 tsp vanilla extract

1 (1-pound) box confectioners' sugar, sifted

4 cups mini marshmallows

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. (*if it looks like it is separating, just keep stirring until it is smooth.) Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

**These brownies are oh so good and oh so fattening. But you gotta love Paula Deen. Honestly, I am in love with the frosting, so sometimes I will just make a chocolate cake and then put the marshmallow frosting on top. It helps to cut out all that 'butta'.

(This photo is with the cake and the frosting.)

Apple Bundt Cake

1¼ hours | 20 min prep

SERVES 12

2 cups apples, peeled, cored and diced
1 tablespoon sugar
1 teaspoon cinnamon
3 cups all-purpose flour (I used 2 c wheat flour, 1 c white)
3 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar (I used 1 1/2 c.)
1 cup vegetable oil (I used 1/2 c applesauce, 1/2 c oil)
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts (I left out the nuts)
powdered sugar, for decoration
all-purpose flour

Preheat oven to 350 degrees F.
Mix apples, cinnamon and sugar, set aside.
Mix all the rest of the ingredients, mix well.
Grease bundt pan.
Add 1/3 of batter mixture to the pan.
Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
Bake for 55- 60 minutes.

I've been making this recipe for a year now and keep forgetting to post it. It is so yummy! Just make sure to not over-bake it. I would check it at 45 minutes.

Whipped Cream Cream Cheese Frosting

• (from allrecipes.com)
• 
  
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside in the fridge.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Pumpkin Apple Harvest Cake

Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen

INGREDIENTS

1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.

Tiramisu

(taken from the Better Homes and Gardens Cook Book)

2 3-oz pkgs ladyfingers

1/3 c granulated sugar

2 T instant espresso coffee powder (or coffee substitute like Pero, Postum, or Cafix)

2 T rum (I omit this, but could use rum flavored extract)

2 8-oz cartons mascarpone cheese or cream cheese, softened

1/2 c. sifted powdered sugar

1 t. vanilla

2 oz semisweet chocolate, grated

1 c. whipping cream

2 T coffee liqueur or strong coffee  (again, I use coffee substitue, just made strong)

1/2 oz semisweet chocolate, grated

1.  Chill a medium mixing bowl and the beater of an electric mixer.

2. Meanwhile, for syrup, in a small saucepan combine granulated sugar, espresso coffee powder, and 1/3 cup water.  Cook over medium heat until boiling.  Boil for 1 minute. Remove from heat; stir in rum.  Cool completely.

3.  For filling, in a medium bowl stir together the mascarpone, powdered sugar, and vanilla.  Stir in the 2 ounces grated chocolate.

4. To assemble,  split the ladyfingers and place one-third of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan.  Brush ladyfinger halves with one-third of the syrup and spread with half of the filling.  Add one-third more ladyfinger halves, and top with one-third of the syrup and the remaining filling.  Top with remaining ladyfinger halves;  brush with remaining syrup.

5. In the chilled mixing bowl combine whipping cream and liqueur.  Beat with the chilled beaters on medium speed until soft peaks form.  spread whipped cream over top cake layer; sprinkle with the 1/2 ounce grated chocolate.  Cover and chill at least 4 hours before serving.  To serve, cut into squares;  use a spatula to remove cake from pan.

Hot Milk Cake

Warm 1 cup of milk and 1 stick of butter- reserve

Beat 4 eggs with 2 cups of sugar

Mix 2 cups of flour, a pinch of salt, and 2 tsp. of baking powder add into the eggs and sugar, 2 t vanilla mix well then add warm milk mixture

Pour mixture into 2 9 in. round baking pans that are greased and floured

Bake at 400 for 25-30 minutes

This is most versatile cake recipe I know of. My mom always made this topped with melted butter and cinnamon/sugar. You can add frosting, strawberries and whip cream. I made this for my Mom's birthday as a Boston creme cake. I added a layer of vanilla pudding in between the cakes and topped with chocolate icing.

Chocolate Zucchini Cake

1/2 Cup butter
1 3/4 C sugar
1 tsp Vanilla
2 1/2 C flour
1 tsp soda
1/2 tsp Cinnamon
2 C peeled, shredded zucchini
1/2 C Coconut Oil (melted)
2 Eggs
1/2 Cup sour milk (I use 1/2 cup coconut milk and 1/2 tsp vinegar)
4 Tablespoons cocoa
1/2 tsp baking powder
1/2 tsp

Topping: 1/4 cup or more Choc. Chips, 1/4 chopped nuts, 1/4 cup brown sugar.

Cream margarine and sugar. Add eggs and Vanilla; beat well. Add dry ingredients alternately with sour milk and oil. Mix in zucchini. Spread in a 9x13 inch pan and top with topping.Bake at 325 for 40-45 minutes. Cake is ready to eat when cool.

This cake is so simple and so delicious, I even got a compliment from my mother-in-law the last time I made it, so I know it's a keeper :D

Yum Yum Cake

1 pkg yellow cake mix
1 medium size can of crushed pineapple
1 pkg instant vanilla pudding
8 oz cream cheese, softened
9 oz tub of cool whip, softened

Mix cake mix according to box instructions and bake in a jelly roll pan for 25 min.
While still hot, place 1 medium size can of crushed pineapple (drained). Cool cake.
Mix 1 pkg of instant vanilla pudding. In a separate bowl, blend cream cheese and cool whip.
Fold pudding into cream cheese mixture. Spread on cake.
Cover with coconut and crushed pecans (optional).
Refrigerate.

Luscious Four-Layer Pumpkin Cake

1 pkg yellow cake mix (2-layer size)
1 can (15oz) pumpkin, divided
1/2 cup milk
1/3 oil
4 large eggs
1 1/2 tsp pumpkin pie spice, divided
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1 tub (8oz) cool whip, thawed
1/4 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp of pumpkin pie spice; mix well. Stir in cool whip.

Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator.

Helpful Hint: Cutting cakes into even layers is so easy when you place toothpicks around the cake as a guide. Then use serrated knife and cut in a gentle sawing motion.

Chocolate Pumpkin Marble Cake

1 ½ c. butter, room temp.
3 c. sugar
6 large eggs
2 tsp. vanilla
1 ¼ c. canned pumpkin
2 ¾ c. flour
2 tsp. bkg. Powder
1/8 tsp. cloves
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. salt
¾ c. unswt. cocoa
2/3 c. buttermilk


1. In large bowl beat butter and sugar on medium speed until well blended. Add eggs, one at a time, beating well after each. Beat in vanilla. Scrape half of mixture into another bowl.
2. Beat pumpkin into half of the butter mixture until well blended. With a spatula, add 1 ¾ cups flour, 1 tsp. baking powder, ½ tsp. salt, cinnamon, nutmeg, cloves. Fold in until just blended.
3. In another bowl, mix the remaining 1 c. flour, 1 tsp. baking powder, ½ tsp. salt, ¾ cups unsweetened cocoa powder. Add flour mix alternating with the buttermilk to the other half of the butter mixture (starting and ending with flour mix), beating after each addition until just blended.
4. Spoon half of the pumpkin batter into a buttered and floured bundt pan. Drop half the chocolate batter by spoonfuls over (but not completely covering) the pumpkin batter. Repeat to spoon the remaining pumpkin and chocolate batters into the pan. Gently run the blade of a butter knife around the center of the pan several times and then draw the knife across the width of the pan in 12 places to make swirl pattern.
5. Bake 350 degrees 50-60 min. Remove when skewer comes out with a few moist crumbs on it. Let cake cool 10 minutes in pan, then invert onto rack and cool completely.
6. Pour chocolate glaze over top letting it drip down sides. Let stand until set, about 2 hours or chill for 30 minutes.


Chocolate Glaze

4 oz. semi-sweet chocolate
½ c. whipping cream
1 T. butter
1 tsp. corn syrup
Bring 2 inches of water to a boil in a pan (or double boiler) and place chocolate mix on top. Stir occasionally
until melted and smooth.

This cake is SOOOO worth all of the work involved! So moist and tasty we love it!

Orange Poppyseed Cake

Cake
1/3 c. poppy seeds
3/4 c. milk
3/4 c. butter, soft
1 Tbsp orange zest
¾ c. sugar
3 eggs
2 c. plain flour
1 ½ tsp. baking powder
½ c. orange juice

Syrup
1 c. sugar
1 c. orange juice
½ c. orange zest

Method:

Preheat the oven to 350. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.

Place the butter, orange rind and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and add the orange juice and poppy seed and milk mixture. Stir to combine and spoon into a round cake pan lined with non-stick baking paper.

Bake for 55-60 minutes or until cooked when tested with a skewer.

While the cake is cooking, make the syrup. Place the sugar, orange juice and orange rind in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil for 5-6 minutes or until syrupy. 

Pour half of the hot syrup over the hot cake. To serve, cut the warm or cold cake into wedges and pour over the remaining syrup. *I just dust the cake with icing sugar for a lighter taste, it’s up to you*

Chocolate Zucchini Cake

1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour
4 Tbsp. cocoa
1/2 tsp. bkg. Powder
1/2 tsp. cinnamon
1 tsp. bkg. Soda
1/2 tsp. cloves
2 c. shredded zucchini
1 c. chocolate chips

Cream together margarine, oil, and sugar. Add eggs, vanilla, and buttermilk. In a separate bowl, combine dry ingredients. Add to cake mixture and mix well. Add zucchini. Add some chips now and save some for topping. Pour into greased 9 x 12 inch pan. Bake at 325 for 40-45 minutes.