Susans Butter Cake Food
SUSAN'S HONEY BEE BUTTER
Since we have our own beehives, I'm always on the look-out for great recipes to use up our beautiful wild blend of honey which we harvest/extract every October. This recipe from Susan Branch's "Autumn" book makes cornbread, scones and panny cakes sing with delight! And you will, too!
Provided by Debber
Categories Low Protein
Time 2m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 2
Steps:
- Mix by hand or in a small food chopper.
- You're done!
SUSAN'S BUTTER CAKE
This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
Provided by Susan Feiler
Categories Pound Cake
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
- To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.
Nutrition Facts : Calories 597.9 calories, Carbohydrate 78.8 g, Cholesterol 131.4 mg, Fat 29 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 17.6 g, Sodium 477 mg, Sugar 51.2 g
SUSAN'S FAVORITE MOCHA CAKE
My family insists on this mocha cake for our Christmas dinner. They refer it to as "the best cake in the world." The flavors are simply wonderful. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature., In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 687 calories, Fat 46g fat (26g saturated fat), Cholesterol 128mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
SUSAN'S FAVOURITE ONE BOWL CAKE, AKA WACKY CAKE
My sister sent me this recipe. Some years ago I had asked her if she still had the recipe for WACKY CAKE that she used to make when I was a little girl. She said that she didn't but then she came across this recipe that she had found in the local newspaper and because it was so similar, she decided to send it to me. This recipe was entered by Brenna Ekstand from Rosetown, Sask. into a recipe contest sponsored by Fry's Cocoa. She found it in her grandmother's handwritten collection.
Provided by Boyz 5
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using a fork, blend flour with sugar, cocoa, baking soda and salt.
- Using the tail end of the fork or wooden spoon, make three wells in the dry ingredients.
- Pour oil in one hole, vinegar in another and vanilla in the third.
- Pour cold water over top and mix until well combined.
- Pour into a lightly greased 9-inch square baking pan and bake on center rack at 350 degrees for 45 minutes or until springy when lightly touched in the center.
Nutrition Facts : Calories 508.4, Fat 14.6, SaturatedFat 1.8, Sodium 607.7, Carbohydrate 88.9, Fiber 2.3, Sugar 50.2, Protein 5.8
SUSAN'S BUTTER CAKE
This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
Provided by Susan Feiler
Categories Pound Cake
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
- To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.
Nutrition Facts : Calories 597.9 calories, Carbohydrate 78.8 g, Cholesterol 131.4 mg, Fat 29 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 17.6 g, Sodium 477 mg, Sugar 51.2 g
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Since we have our own beehives, I'm always on the look-out for great recipes to use up our beautiful wild blend of honey which we harvest/extract every October. This recipe from Susan Branch's "Autumn" book makes cornbread, scones and panny cakes sing with delight! And you will, too! Provided by Debber. Categories Low Protein. Time 2m
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Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a ...
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