Cakes by Kathy: Recipes



recipe ingredients
Enjoy this collection of our favorite recipes, and be sure to check our newsletter for new recipes added each month.

Maple-Apricot Cobbler
  • 1 can apricots (approximately 15 oz.)
  • 3 Tablespoons butter
  • 1/3 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • Pre-heat the oven to 375 degrees.
  • Butter a 8" or 9" square baking pan. 
  • Drain the canned apricots, reserving 1 Tablespoon of the liquid.  Place the apricots and reserved liquid in the bottom of the pan.
  • Cream the butter and sugar, and add the eggs and milk.  Beat until fluffy and light yellow in color.
  • Sift together flour, salt, cinnamon, ginger, and baking powder.
  • Gently blend flour mixture into butter-egg mixture.
  • Pour over top of apricots.
  • Bake 30-35 minutes.
  • Serve warm, and finish with a little maple syrup poured over the top. 
 -- adapted from the Rumford Fruit Cookbook (1927)
and featured in our March 2009 newsletter
Apple-Walnut Salad: make this salad with bright red apples (like Cortlands) for a festive Valentine's Day dish
  • 1/3 cup walnuts, chopped
  • 4 apples, diced (peel may be left on)
  • 2 tsps lemon juice
  • 1/3 cup finely chopped celery
  • 1/2 cup mayonnaise*
  • 1/2 cup sour cream*
  • 2 T pure maple syrup
  • 1/2 cup golden raisins
  • gently toast walnuts in a small saucepan over medium-low heat for 3-4 minutes; set aside
  • combine diced apples with lemon juice, set aside
  • blend celery, mayonnaise, sour cream, and maple syrup and gently mix with apples
  • blend in raisins and toasted walnuts
  • chill for 1 hour before serving (may be refrigerated overnight)

 *low-fat mayonnaise and sour cream may be used
-- from our February 2009 newsletter
  Sweet and spicy glaze: perfect for ham, roast pork, or baked chicken.
  • Place all ingredients in a small sauce pan.
  • Blend over medium heat until it just begins to simmer. Remove from heat.
--from our January 2009 newsletter
Chocolate times three...

These Triple-layer Chocolate Bars are dense, moist, and delicious.  They are easy enough for children to make (with appropriate supervision) for a cozy winter's night at home.
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup baking cocoa, divided into 1/4 cup and 1/4 cup
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 1/4 cup flour
  • 1 tsp vanilla (or almond) extract
  • 1/2 teaspoon baking powder
  • 3/4 cup chopped nuts
  • 1 to 2 cups chocolate chips
  • Pre-heat oven to 350 degrees.
  • Combine graham cracker crumbs, ¼ cup cocoa, sugar, and butter. 
  • Press into the bottom of a 13” x 9” pan.
  • Beat sweetened condensed milk, flour, remaining ¼ cup cocoa, egg, vanilla, and baking powder until creamy and well mixed. 
  • Stir in nuts.
  • Spread over crust, and top with chocolate chips.
  • Bake 20-25 minutes until a toothpick inserted in the center comes out with a few crumbs.  (Don't overbake.)
  • Cool, and cut into bars.
--from our December 2008 newsletter
Pear, Blue Cheese and Walnut Rolls

Make a double batch of this easy appetizer; enjoy some now, and keep some on hand in the refrigerator, ready to slice and serve during the busy holiday season.

Filling:
  • 1/3 cup finely chopped walnuts
  • 1/2 cup of our Pear Preserves
  • 8 oz cream cheese, softened
  • 2/3 cup crumbled blue cheese
  • 1/4 cup chopped dried cranberries (optional)

  • 4 wheat tortillas
  • Toast chopped walnuts for 5-6 minutes in a non-stick pan over medium heat.  Set aside to cool.
  • Combine remaining filling ingredients, then blend in walnuts.
  • Spread equal amounts over tortillas, stopping 1/2 inch from the edges.  Slightly warming the tortillas in the microwave with a damp paper towel helps makes them more pliable.
  • Tightly roll the filled tortillas, and wrap in plastic wrap.  Refrigerate 4 hours.
  • When ready to serve, remove plastic wrap, and trim ends.  Slice into 1 inch rounds.
  • Makes 30 - 40 appetizers.
  • Healthy substitutions: use low-fat cream cheese and whole wheat flour tortillas.
--from our November 2008 newsletter
Mincemeat pie: This makes a mincemeat pie with a rich, traditional flavor, but is low-fat and suet-free (vegetarian). 
  • Prepare your favorite pie crust. 
  • Finely chop one large apple (leave the skin on for extra nutrients), and blend into one jar (10 oz) of our Louisiana-style Pear Conserve. 
  • Roll out bottom crust, and spoon fruit mixture into pie crust, then cover with top crust (make a lattice crust, or cut vents in top crust).
  • Bake at 425 degrees for 10 minutes, and then lower the oven temperature to 350 degrees, and bake for 30 to 35 minutes, until crust is lightly browned. 

--from our October 2008 newsletter
Quick Dutch Apple Pie: the rich taste of apple pie a-la-mode ...in a minute.
  • Crumble graham cracker, place half in a small serving dish.
  • Top with ice cream, and slightly warmed Dutch Apple Pie Preserves.  Note: microwave ovens heat jams and jellies very quickly.  Use reduced power for only a few seconds when heating preserves in microwave ovens. 
  • Sprinkle with remaining graham cracker crumbs. 
  • Serves one.  Seconds are recommended.
--from our October 2008 newsletter
Spicy Ginger-Soy Glaze: use a low-sodium soy sauce to make a delicious glaze that is low in fat and salt.
  • In a small saucepan over low heat, mix 1/3 cup of our Ginger Plum Preserve with 2 to 3 teaspoons of soy cause.
  • Add a dash of crushed red pepper (optional).
  • Makes a great glaze for pork and chicken, or as a dipping sauce for egg rolls.
--from our October 2008 newsletter
Holiday Pear Spread: this makes an excellent spread for crackers, baguette wedges, or crisp apple slices.
  • 1/2 cup of our Pecan Pear-berry Jam
  • 8 oz. (one package) of cream cheese, room temperature
  • 2 tablespoons of sour cream
  • Blend all ingredients. 
  • Store up to one week in the refrigerator.
  • Makes 1 1/2 cups.
--from our October 2008 newsletter
Cream Biscuits
  • 2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 - 1 1/2 cups heavy cream

Preheat oven to 425 degrees.  Combine the flour, salt, baking powder, and sugar in a mixing bowl, and whisk lightly with a fork to blend evenly.  Slowly add one cup of cream to the mixture, stirring constantly with a spoon.  If the dough falls apart around the mixing spoon, add another few teaspoons of cream just until the dough holds together.  Lightly pat out dough onto a floured surface to about 1/2 inch thick, and cut with a biscuit cutter or round glass, or simply cut into small squares.

Bake on an ungreased cookie sheet about 12 to 14 minutes, until lightly browned.

Delicious with preserves.

-- from our September 2008 newsletter
Summer Citrus Punch
  • one small can of frozen lemonade concentrate, thawed
  • half gallon of pink grapefruit juice
  • two cups of orange juice
  • one liter of carbonated seltzer water, lime or lemon flavored OR 1 liter lemon-lime soft drink
  • optional: orange and lemon slices, or sprigs of mint

Combine lemonade concentrate, grapefruit juice, and orange juice.  Just before serving, add seltzer water (for a less sweet punch) or soft drink (sweeter punch).  Garnish with lemon or orange slices, or mint sprigs.  Makes four quarts. 

May be stored for up to a week by mixing all citrus juices.  When ready to serve, pour into glasses, and top with carbonated seltzer water.  May be made with low-sugar or sugar free juices as well.

-- from our August 2008 newsletter
Summertime Ice Cream Pie
This ice-cream pie has an unusual, but very tasty crust.  Substitute a graham cracker crust if you prefer. 

1/2 cup of pecans, divided
1 1/2 cups bran cereal, packed and measured, then coarsely crushed
1/4 light brown sugar
1/3 cup butter, melted
1 quart vanilla ice cream, softened
1 large ripe peach
1/2 cup real maple syrup

Directions:

Pre-heat oven to 375 degrees (yes, I know, this part warms up the kitchen.)  Lightly butter a 9" glass pie plate.  Finely chop 1/3 cup of the pecans, and reserve the rest for topping.

In a small bowl, mix chopped pecans, bran cereal, and melted butter.  Press mixture on bottom and sides of pie plate.  Bake for 8 to 10 minutes.  Cool completely.

Spread softened ice cream into prepared crust.  Freeze 4 hours, over cover tightly with plastic wrap, and freeze up to one week. 

Before serving, arrange thin slices of peach over the top, and sprinkle with remaining pecans.  Drizzle with maple syrup.

Fourth-of-July Version: top with whole pecans, 1/2 cup of sliced strawberries, and one small sliced banana (first toss banana slices in 1 teaspoon of lemon juice to prevent browning),  Arrange in patriotic patterns.

-- from our July 2008 newsletter
© 2008-2009 Cakes by Kathy