"Custom Yummy Cakes To Make Your Party Look Great!"
Get Adobe Flash player
YUMMY


Categories
Follow Us

    

UserOnline

Breads

Allergy-Free Dessert Recipe: Apple Crisp
Recipe Information
Category: Desserts
# of Servings: 6
Recipe Created By: Kathy Przywara
  • Ingredients
  • 7-8  medium  baking apples (preferably Granny Smith)
    1  Tbsp  margarine or butter
    1  cup  brown sugar
    1  cup  all-purpose or sweet rice flour
    1/2  cup  margarine or butter
    1/2  tsp  salt
    1  tsp  cinnamon
  • Instructions
  • Peel, core, and thinly slice apples. Grease baking dish lightly with some of the tablespoonful of margarine, and place apples inside. Dot with additional margarine. In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Mix well. Cut in the margarine to make coarse crumbs. Spread evenly over apples. Bake at 375 degrees F for about 30 minutes until apples are soft and crumbs are browned and starting to caramelize.
  • Comments
  • Apple CrispCopyright Kathy Przywara, 2001

    This topping works with both all-purpose white flour or sweet rice (aka sticky rice or glutinous rice) flour. There is no gluten in sweet rice flour.

    Photo courtesy of Kathy Przywara
  • Substitutions
  • This can also be made with 2 pints of blueberries.
    Use dairy, soy, egg, corn, and/or gluten free ingredients as needed.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    Allergy-Free Dessert Recipe: Mom’s Pumpkin Pie
    An egg-free, milk-free pumpkin pie for the holidays.
     
    Recipe Information
    Category: Pies
    Recipe Created By: Littlebotsmom
     
    • Ingredients
    2  cups  canned pumpkin
    3/4  cup  brown sugar, firmly packed
    1 1/2  cup  water
    6 1/2  Tbsp  cornstarch
    1  tsp  allspice
    1/2  tsp  salt
    1/4  tsp  ground cloves
    1/2  tsp  ginger
    1    pie crust, safe for your allergy set
    • Instructions
    Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm.
    • Comments
    Eggless Pumpkin Pie

    Photo courtesy of Kristin Johnston
    • Substitutions
     
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame  
    Other

    Myrna  :silly:

    Ingredients

    Makes one 8-inch pie

    • 1/2 recipe Pate Brisee (Pie Dough)
    • All-purpose flour, for dusting
    • 2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
    • 3 large eggs, lightly beaten
    • 1/2 cup heavy cream
    • 1/2 cup packed dark-brown sugar
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt

    Directions

    1. Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it’s even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
    2. In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

    DSC01568

    Cake:
    1/2 cup unsalted butter, room temperature
    1/2 cup shortening, room temperature
    1-1/2 cups sugar
    5 eggs, separated
    2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla
    1cup shredded coconut
    1 cup pecans or walnuts, finely chopped

    Icing:
    2 (8 ounce) packages cream cheese, room temperature
    4 ounces unsalted butter, room temperature
    2 teaspoons vanilla
    2 cups confectioners’ sugar, sifted

    Garnish:
    1 cup toasted coconut *
    Pecan or walnuts halves

    Preheat the oven to 325 degrees F.
    Grease 3 (9-inch) cake pans.

    In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
    Add the egg yolks, one at a time, beating well after each addition.
    In a small bowl, combine the flour, baking soda, and salt.
    With the mixer on low speed, alternately add the flour mixture and buttermilk.
    Add the vanilla and blend well.

    In another bowl, beat the egg whites until firm peaks form.
    Gently fold the egg whites into the batter.
    Fold in the coconut and pecans or walnuts.
    Divide the batter among the 3 cake pans, about 2 cups per pan.
    Bake for 25 minutes, until a tester comes out clean when inserted in the center of each cake.
    Allow the cakes to cool in the pans for 10 minutes.
    Turn the cakes out onto wire racks to finish cooling.

    While the cakes are cooling, prepare the icing.
    In a bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth.
    Add the confectioners’ sugar and mix thoroughly until combined.

    Stack the cake layers with a layer of icing between each layer. (See tip below)
    Spread the icing on the sides and top of the cake.
    Press the toasted coconut into the icing around the sides of the cake.
    Decorate the top of the cake with the pecan or walnuts halves.

    How to toast coconut:
    Preheat oven to 350 degrees F.
    Arrange shredded or flaked coconut in a single layer on a baking sheet.
    Bake for 10 to 15 minutes or until light golden brown.
    Stir and check frequently to prevent burning.
    Remove from oven and cool before using.

    You can also toast coconut on the stove top:
    Place the coconut in a dry non-stick skillet.
    Gently stir it over low heat until golden brown.
    Transfer the coconut to a plate and allow it to cool before using.

    Tip for frosting a layer cake:
    To begin frosting a layer cake, place the bottom layer on the serving plate.
    Place small strips of waxed paper under the edges of the cake to keep the serving plate clean during frosting.
    Remove the strips after you finish all your cake decorating.

    fruitcake

    Directions

    Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation-but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There’s only one trick: buy the best-quality, moist dried and candied fruit you can afford.

    Ingredients

    • 1 1/2 cups fresh orange juice
    • 1 1/2 cups chopped candied orange peel (about 8 ounces)
    • 1 cup chopped dried cherries (about 6 ounces)
    • 1 cup chopped dried apricots (about 6 ounces)
    • 1 cup chopped dried pineapple (about 6 ounces)
    • 3/4 cup currants (about 4 ounces)
    • 1 cup all-purpose flour, divided
    • 3/4 cup whole-wheat pastry flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup sugar
    • 1/4 cup mild extra-virgin olive oil or walnut oil
    • 2 tablespoons unsalted butter, at room temperature
    • 3 tablespoons molasses
    • 1 teaspoon vanilla extract
    • 2 large egg whites, divided
    • 3 glaceed red cherries, cut in half, for garnish
    • 8 pecan halves for garnish

    Position rack in center of oven; preheat to 275degreesF. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.

    Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.

    Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.

    Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

    Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glaceed cherries and pecans.

    Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.

    To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.

    Candied orange peel is available from The Baker’s Catalogue, bakerscatalogue.com, (800) 827-6836.

    Per slice: 202 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium

    Nutrtion Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).

    Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat

    Myrna!!

    pumpkin-gooey-cake

    Ingredients:

    Cake:
    1 18 1/4-ounce package yellow cake mix
    1 egg
    8 tablespoons butter, melted

    Filling:
    1 15-ounce can of pumpkin
    1 8-ounce package cream cheese, softened
    3 eggs
    1 teaspoon vanilla
    8 tablespoons butter, melted
    1 16-ounce box powdered sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg

    Directions

    Preheat oven to 350 degrees.

    To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

    Prepare filling:
    In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.

    Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

    Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

    Serve with fresh whipped cream.

    Servings: 6 to 8 servings
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Difficulty: Easy

    Allergy-Free Dessert Recipe: Pumpkin Cookies
    Recipe Information
    Category: Cookies
    Recipe Created By: Atchance
  • Ingredients
  • 2 1/2  cups  flour of choice
    1  tsp  cinnamon
    1/2  tsp  baking soda
    2 1/2  tsp  baking powder
    1/4  tsp  salt
    1  cup  sugar
    1/2  cup  margarine
    1/4  cup  pure maple syrup
    1  tsp  vanilla
    1  cup  pumpkin
    1/2  cup  chopped walnuts (optional)
    1 1/2  cup  dried cranberries (optional)
  • Instructions
  • Preheat oven to 375 degrees. Combine flour, cinnamon, baking soda, baking powder, salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.

    Drop onto baking sheet and bake 8 minutes.

  • Comments
  • Chewy and yummy. Eat fast or freeze. Freezes really well, but prepared cookies don’t stay fresh long.
  • Substitutions
  • Corn free, Dairy free, Soy free, Wheat free, Gluten free ingredients may be used. Nut free without the chopped walnuts.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    spooktacular_pumpkin_cake

    1 package yellow or white cake mix
    1/2 cup vegetable oil
    4 large eggs
    1 cup canned pumpkin


    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    Dash of nutmeg
    1/4 cup water (add 2 tablespoons of water if eggs are small)

    1. Put cake mix in a large bowl. Make an indentation in the center and pour in the oil and one egg. Mix using mixer, then add the rest of the eggs one at a time, beating after each one.
    2. Add pumpkin, sugar, spices, and then water.
    3. Bake in greased and floured tube pan in 350°F (175°C) oven for 60 to 70 minutes (depending on oven calibration). Cool before removing from pan.
    4. Frost and decorate as desired.

    Makes 12 to 16 servings.

    Ingredients

    2 cup flour
    1 cup sugar
    1/3 cup oil
    2 each eggs
    1 teaspoon baking soda
    1 teaspoon vanilla
    1/2 teaspoon salt
    4 each bananas

    Directions:

    Mash bananas and mix with other ingredients. Place in greased bread pan and bake 50-60 minutes at 350 degrees F.

    Recent Member
    ;.
    November 25, 2017
    ;.
    November 3, 2017
    ;.
    October 20, 2017
    ;.
    October 7, 2017
    ;.
    August 20, 2017
    Facebook Fans
    Reviews

    My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
    Thank you,
    Myrna

    Jackie

    Thank you myrna cake was a big hit.

    Bob