2-1/2 cups unbleached white flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt (sea salt always please)
3/4 tsp ground ginger (or a touch more if you like)
3 eggs, slightly beaten in a medium bowl
1-1/4 cups sugar (turbinado if you have it)
3/4 cup canola oil or melted butter
2 tsp. orange zest - orange part of skin only no white skin
1 tsp vanilla
1 cup low-fat yogurt - plain or vanilla
1/3 cup freshly squeezed orange juice
1 T. fresh lime juice
Glaze: 2 T. fresh OJ mixed with about 2 cups powdered sugar to make a thin glaze.
For cake: Preheat oven to 350 degrees. Spray bundt pan with non-stick baking spray.
Mix eggs, sugar, oil or butter, orange zest, vanilla, orange and lime juices, and yogurt in a medium bowl.
In large bowl mix flour, baking powder, soda, salt and ginger. Combine the two in the large bowl and mix until well blended.
Pour into bundt pan and bake for 35 to 40 minutes until lightly browned on top and cake springs back when touched in the center. Let cake cool in pan for about 10 minutes before inverting on plate and removing from pan. Always helps to run a table knife around the edge of the cake before inverting on plate, to help loosen it from the pan. While still warm top cake with the glaze. Serve with whipped cream or ice cream.
Last-Minute Buttermilk Chocolate Cake
1 box chocolate cake mix
1-1/2 cups buttermilk (left over from soup- assuming you tried the soup)
1/3 cup canola oil
3 eggs
2 T. flour
1 tsp vanilla
Toss all ingredients in large bowl and mix for 30 seconds. Turn mixer to medium speed and beat for 2 minutes, scraping sides of bowl frequently.Grease bottom of 9 x 13 pan. Pour batter into pan and bake for 25 minutes in a 350 degree preheated oven.Minerva's Chocolate Fudge Frosting
This is my mom's recipe for the best, chocolate fudge frosting ever made. I have been making it from memory since I was 10 years old.
In medium saucepan, mix 6 T butter, 6 T. milk (cream or evaporated milk is great too) and 1-1/2 cups sugar. Bring to boil and boil for one minute. Remove from heat and add 1/2 cup chocolate chips and 1 tsp. vanilla, blend well until chocolate melts and then beat with a spoon until it gets glossy and just starts to thicken up, about 3 minutes. It will thicken more after you pour it on the cake so don't let it get too thick in the pan. Spread on cake quickly, and eat even quicker!
Rhubarb Berry Crunch
Crust/Topping: 1 cup whole wheat flour, 1 cup white flour, 1.5 cups brown sugar, 1.5 cups oatmeal (not quick oats) 1 cup melted butter, 2 tsp cinnamon. Mix crust ingredients until crumbly. Press 1/2 of mixture in a 9"x13" pan. Cover with 8 cups of cut-up fresh fruit - combination of sliced rhubarb, strawberries, raspberries, and blackberries. (just rhubarb is good too.)
In sauce pan mix 2 cups sugar, 2 cups water, 4 T. cornstarch, 2 tsp vanilla and cook over medium heat until thickened and clear. Pour over fruit. Crumble remaining crust over top and bake at 350 degrees for 50 minutes to 1 hour.Cinnamon Scented Pear Clafouti
4 large eggs1/2 cup white sugar
1/8 tsp salt
1/8 tsp ground cinnamon1/3 cup all purpose flour
1 cup whole or 2% milk
1/4 cup melted butter at room temperature not hot.
1 tsp vanilla extract or just a half tsp. of almond extract
1 tsp lemon zest
3 large pears, peeled, cored and sliced vertically
powdered sugar for the top
Preheat oven to 325 degrees. This bakes well in a deep dish pie pan because a regular pie pan isn't large enough to hold the custard, or a 9 inch square glass cake pan because it has higher sides. Either should be well greased or sprayed with non-stick cooking spray.
Beat eggs, sugar, salt and cinnamon in large bowl. With wire whisk, whisk in flour until combined, not lumpy.Stir in milk, melted butter, vanilla and lemon zest.
Place pears in bottom of pan and pour egg mixture over. Bake until set in center, about 55 minutes. It will puff up and be slightly firm in the center when it's done, and then fall again when removed from the oven. Sprinkle with powdered sugar and serve by spooning into individual bowls while warm or at room temperature. Serve with a little whipped cream if you like. Refrigerate left-overs.
