Sweeten up your life

Coffee Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 large eggs

1/3 cup milk

1 teaspoon vanilla extract

1/2 cup granulated sugar

1/4 cup butter or margarine, softened

1 large apple, peeled, cored and thinly sliced

Streusel Topping:

3 tablespoons all-purpose flour

3 tablespoons powdered sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter or margarine, chilled

Glaze:

1 cup powdered sugar

4 teaspoons or more water

1. Preheat oven to 350°F
   (175°C). Grease a 9-inch round cake pan.
   
2. In a small bowl combine
   flour and baking powder. Beat together eggs, milk and vanilla
   in another small bowl. Next, combine sugar and butter in a large
   mixing bowl. Beat with an electric mixer on medium speed until
   creamy. Alternately add flour mixture and egg mixture, beating
   well after each addition; end with flour mixture. Spread into
   prepared cake pan. Arrange apples on top, gently pressing into
   batter. Bake for 20 minutes.
   
3. While the cake bakes,
   make the streusel topping by combining flour, powdered sugar
   and cinnamon in a small bowl. Cut in remaining 2 tablespoons
   butter until crumbly.
   
4. Next, make the glaze by
   mixing together powdered sugar and enough water to form a smooth
   consistency that's just thin enough to drizzle; set aside.
   
5. When cake is ready, sprinkle
   top with streusel topping. Bake for 15 to 18 more minutes, or
   until toothpick inserted near center comes out clean. Cool in
   pan on wire rack. Drizzle with powdered sugar glaze.
   

Makes 9 servings.

Streusel Ingredients:

1/2 cup mini semisweet
chocolate chips

1/2 cup chopped pecans

1/4 cup granulated sugar

1 tablespoon ® Butter, melted

1/2 teaspoon ground cinnamon

 

Cake Ingredients:

3/4 cup granulated sugar


1/2 cup butter or margarine, softened

2 large eggs

1 1/2 cups all-purpose flour

1 cup light sour cream

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

 

Drizzle Ingredients:

14 caramels, unwrapped


2 tablespoons half-and-half or milk

1. Heat oven to 350°F.
   
2. Combine all streusel ingredients
   in small bowl; set aside.
   
3. Combine sugar and butter
   in large bowl. Beat at medium speed, scraping bowl often, until
   creamy. Add eggs; continue beating, scraping bowl often, until
   well mixed. Add all remaining cake ingredients. Continue beating
   until well mixed.
   
4. Spoon half of batter into
   greased and floured 9-inch springform pan. Sprinkle half of streusel
   mixture over batter in pan. Spoon remaining batter over streusel;
   top with remaining streusel.
   
5. Bake for 45 to 55 minutes
   or until wooden pick inserted in center comes out clean. Cool
   10 minutes. Run knife along sides of pan to loosen edge. Remove
   side of pan. Cool at least 30 minutes.
   
6. Just before serving, combine
   caramels and half-and-half in 1-quart saucepan. Cook over medium
   heat, stirring occasionally, until caramels are completely melted
   (5 to 8 minutes). Cool slightly; drizzle warm caramel over cake.
   

Makes 8 servings.

Tip: A greased and floured
9-inch square cake pan can be substituted for 9-inch greased
and floured springform pan.

Nutrition Facts (1 serving):
Calories: 560, Fat: 28g, Cholesterol: 100mg, Sodium: 380mg, Carbohydrates:
72g, Dietary Fiber: 1g, Protein: 8g

4 cups powdered sugar


1/2 cup butter or margarine, softened

2 teaspoons vanilla extract

3 to 4 tablespoons milk

1. Combine all ingredients
   except milk in small mixer bowl. Beat at low speed, scraping
   bowl often and adding enough milk for desired spreading consistency
   (1 to 2 minutes).
   

Makes 2 cups.

Variations:

• Chocolate Frosting: Add 2 ounces melted, cooled unsweetened
  chocolate.
  
• Creamy Coconut Frosting: Stir in 1 teaspoon coconut extract
  or flavoring.
  
• Lemon or Orange Frosting:
  Stir in 2 teaspoons
  grated lemon or orange peel.
  

Nutrition Facts (2 tablespoons):
Calories: 150, Fat: 6 g, Cholesterol: 15 mg, Sodium: 45 mg, Carbohydrates:
25 g, Dietary Fiber: 0 g, Protein: <1 g.

Brownie Ice Cream Cake Recipe




In a two 8 or 9 inch cake pans, bake a batch of brownies - your favorite
recipe or from a good mix.



Using the same baking pan (or one the same size), cover the bottom with a
piece of wax paper and put in the freezer.



Have a pint of your favorite sorbet (we like lemon or raspberry) and a half
gallon good quality vanilla ice cream softening in the refrigerator. Take
the pan with wax paper out of the freezer. Stir the sorbet to spreading
consistency and cover the wax paper with it. It may slide around a little,
but it's easy to adjust it by grasping an edge of the paper. Make sure some
of it gets on the edges of the bottom not covered by the paper; it will help
to keep the subsequent layers stable. Put the pan back in the freezer for 10
minutes.



Take the vanilla ice cream out of the refrigerator and transfer about a pint
to a bowl for stirring. Put the rest of the ice cream back in the frig. When
the ice cream is spreadable, cover the sorbet with a layer of it and return
the pan to the freezer while preparing step 5.



Take the brownies out of the freezer. Just keep everything. Take the pan out
of the freezer and place half the brownies on the ice cream. Put the pan
back in the freezer.



Take the vanilla ice cream out of the refrigerator and transfer another pint
into a bowl for stirring. When spreadable, cover the brownies with the ice
cream. Place the rest of the brownies in a layer over this layer of vanilla
ice cream. If you like, you may cover the second layer of brownies with
another layer of ice cream. It's a good idea to cover the top layer of ice
cream with another piece of wax paper, especially if you don't plan to serve
the cake right away. This may be served within half an hour or kept several
days.

It is also easily adapted to different ice creams and frozen desserts.