Desserts for the Holidays
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HUMMINGBIRD CAKE
Ingredients
250g (8 oz) self-raising flour or add 1 tsp baking powder to plain flour
1/2 tsp ground cinnamon
1/2 tsp ground coriander
270g (9.5 oz) brown sugar
440g (1 lb) can crushed pineapple, drained
50g (2 oz) desiccated coconut
2 ripe bananas, mashed
1/2 cup chopped walnuts
2 eggs, lightly beaten
250ml (1 cup) sunflower oilCREAM CHEESE ICING
100g (3.5 oz) cream cheese
50g (2 oz) unsalted butter
1 tsp vanilla extract
225g (1.5 cups) icing sugar mixture
1/2 cup finely chopped walnuts, to garnish (optional)Method
Preheat oven to 170°C.
Grease and line the base of a 23cm (9in) square cake pan. Sift flour and spices into a large bowl.
Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes
out clean. Place on a rack and set aside to cool.To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until
smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.Variations
Add 2 tsp lemon juice to the icing for extra tang.
Add chopped dried fruit like dates or apricots to the cake batter.
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Damn it, you make me so hungry
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INGREDIENTS
Cake:
* 1 stick plus 2 teaspoons unsalted butter
* 1 1/2 cups packed light brown sugar
* 2 large eggs
* 2 cups all purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup sour cream
* 1 teaspoon pure vanilla extract
* 2 cups peeled, cored and chopped applesCrumble Topping:
* 1/2 cup packed light brown sugar
* 1/2 cup all purpose flour
* 1/2 teaspoon ground cinnamon
* 4 tablespoons unsalted butter, softenedBrown Sugar Glaze:
* 1/2 cup packed light brown sugar
* 1/2 teaspoon vanilla extract
* 2 tablespoons waterDIRECTIONS
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
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INGREDIENTS
Filling:
* 5 Granny Smith apples, peeled, cored, chopped small
* 1/4 cup finely chopped pecans
* 3 tablespoons all-purpose flour
* 1/2 cup brown sugar
* 2 tablespoons maple syrup
* 1 tablespoon lemon juiceTopping:
* 3/4 cup all-purpose flour
* 1/3 cup brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 6 tablespoons chilled butter, cut into pieces
* 1/4 cup coarsely chopped pecansDIRECTIONS
Preheat oven to 350 degrees F.
For the Filling:* Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
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INGREDIENTS
* 12 tablespoons unsalted butter, melted
* 2 1/2 cups graham cracker crumbs
* 2 3/4 cups sugar
* Salt
* 2 pounds cream cheese, at room temperature
* 1/4 cup sour cream
* 1 15-ounce can pure pumpkin
* 6 large eggs, at room temperature, lightly beaten
* 1 tablespoon vanilla extract
* 2 1/2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 cups sweetened whipped cream
* 1/3 cup toasted pecans, roughly choppedDIRECTIONS
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
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INGREDIENTS
* 1 pound 3 ounces sweet potatoes, peeled and cubed
* 1 1/4 cups plain yogurt
* 3/4 cup packed, dark brown sugar
* 1/2 teaspoon of cinnamon
* 1/4 teaspoon of nutmeg
* 5 egg yolks
* Salt
* 1 (9-inch) deep dish, frozen pie shell
* 1 cup chopped pecans, toasted
* 1 tablespoon maple syrup
* Special equipment: steamer basketDIRECTIONS
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
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Damn it all to hell!!!!!!!!!!
I still can't find eating pumpkins and I want to make some of the recipes here.
