Category: <span>Sweet Treats</span>

Fig Preserves Cake

Fig Preserves Cake

Our fig trees have been overflowing this year from lots of rain and southern summer heat. After making countless batches of my yummy Fig Orange Jam, I needed to branch out. I discovered this Fig Preserves Cake recipe so I could use my homemade fig jam. Win-win! I decided the caramel glaze was over the top, so I didn’t make it. The cake did not need it all! Make the cake a day ahead to enhance both flavor and moistness.

For the Fig Cake:

2 cups flour
1 1/2 cups light brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice (I substituted cloves)
1/2 cup butter (melted)
1/2 cup vegetable oil
3 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves or jam
1 cup chopped pecans

For the Caramel Glaze:

4 tablespoons butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup whipping cream
Dash salt

Make the Fig Cake:

Heat oven to 325 degrees. Generously grease and flour a Bundt cake pan.

In a mixing bowl, combine the flour, brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the melted butter and vegetable oil and beat until blended.

In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.

Add the buttermilk and vanilla and beat until smooth.

Add the fig preserves and chopped pecans. Stir to blend.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.

Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn’t sticking, and then carefully invert it onto a cake plate and let it cool completely.

Make the Caramel Glaze:

Combine the butter, brown sugar, granulated sugar, and a dash of salt in a small saucepan.

Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly.

Add the cream to the sugar mixture and bring the glaze mixture to a boil. Continue to cook for 2 minutes, stirring constantly.

Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake.

 

From www.thespruceeats.com

Almond Granola

Almond Granola

This fabulous granola was created by my sister-in-law Tommi. It needs a warning label on it – Beware! Addiction is Possible! The simple ingredients and mild almond flavor is perfect.

Mix together in a large bowl and set aside:

4 cups original oats
1 small pkg slivered almonds
3/4 c dried cranberries

In microwave bowl put:

1/3 cup coconut oil (use solid coconut oil sold in jars)
1/3 cup light brown sugar
1/4 cup honey
1 generous Tablespoon vanilla
1 teaspoon almond extract
1/2 teaspoon cinnamon

Heat ingredients until melted. Mix into oat mixture and stir until all dry ingredients are coated.

Place this mixture in a sided jellyroll pan covered with parchment paper. Spread and press evenly to the edges of the pan. Sprinkle a little cinnamon on top.

Bake at 300 degrees for 15 minutes. Remove from oven and stir. Before putting back in the oven, lightly press back into the pan using a spatula or wooden spoon.

Watch it very carefully as it bakes the last 8-15 minutes. It browns very fast. The granola should only be light golden brown when done.

Remove from oven and place on rack. Press granola again into pan to cover the bottom completely. I use a piece of parchment on top and press into pan with my hand. Let granola cool totally. When cold, it should crack into large pieces.

Store in zip lock bags.

A few notes from Tommi:

You can add other ingredients such as dried cherries, seeds, or other nuts. Be sure you maintain about the same ratio of oats to other ingredients otherwise it won’t set and break apart.

Tommi doubles this recipe because it keeps well and can be frozen in zip lock bags.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Yield: 24 muffins

Ingredients:

2 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp strong brewed coffee (or 1 Tbsp instant coffee and 1 Tbsp hot water)
1 1/3 cups mashed ripe bananas
1 cup softened butter
1 ¼ cup sugar
1 egg
1 cup mini-chocolate chips

Preparation:

 Preheat oven to 400°.  Line or grease muffin trays. (Liners really not needed)

Bowl 1:  Stir together dry ingredients.

Bowl 2:  Mash bananas and combine with coffee.

Bowl 3:

  1. Beat together butter and sugar.
  2. Add egg. Mix until combined.
  3. Add banana. Mix until combined.
  4. Stir in dry ingredients. Mix until combined.
  5. Stir in chips.

Fill each muffin cup about 2/3 full.  Bake for 18-23 minutes.

Unfortunately, I do not know the origin of this recipe. I apologize to the creator for being unable to give attribution.

Heath Bar Bundt Cake

Heath Bar Bundt Cake

1 box Duncan Hines yellow cake mix
1 box vanilla instant pudding
4 eggs
½ cup vegetable or canola oil
1 cup sour cream
1 ½ cups English toffee bits (Heath Bits ‘O Brickle)
1 cup chopped walnuts (optional)
½ cup mini semi-sweet chocolate chips
¼ cup sugar
1 teaspoon cinnamon

Directions:

  • Grease and flour a 10-inch Bundt pan. Set aside.
  • To make the streusel – in a small bowl, mix the toffee bits, walnuts, chocolate chips, sugar, and cinnamon. Set aside.
  • Beat together for 5 minutes on medium speed of electric mixer the cake mix, pudding, eggs, oil, and sour cream.
  • Spread a small amount of the batter in the bottom of the pan. Sprinkle with the ¼ cup of the streusel mixture. Add ½ of the remaining batter, ½ the remaining streusel, then add the rest of the batter and sprinkle with the rest of the streusel.
  • Bake 50-55 minutes at 350 degrees. Done when an inserted toothpick comes out clean.
  • Cool for 10-15 minutes then remove from pan.

Recipe found on Cook’n recipe app.

Baked Pumpkin Oatmeal Cups (Muffins)

Baked Pumpkin Oatmeal Cups (Muffins)

Ingredients

1 and 1/3 cups milk
2 large eggs
1/2 cup pure maple syrup
2/3 cup fresh or canned pumpkin puree
3 cups old-fashioned whole oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

1 cup optional add-ins: chocolate chips chopped pecans or walnuts or dried cranberries

Optional topping: coarse sugar for topping

Directions

  • Preheat oven to 350°F. Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  • Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. If desired for extra crunch, sprinkle the tops with coarse sugar.
  • Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  • Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

For more variations, freezing instructions, and nutrition info, go tohttps://sallysbakingaddiction.com/pumpkin-baked-oatmeal-cups/

Cranberry Apple Raspberry Pie

Cranberry Apple Raspberry Pie

1 box refrigerated pie crust – 2 count – or homemade pie crust
3 cups cored, peeled, chopped granny smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 10-oz package frozen dry pack raspberries thawed or 2 packages fresh raspberries (reserve the second package to add when tossing fruit before adding to pie shell)
1 ½ cup sugar
3 Tbs quick-cooking tapioca
1/8 tsp ground cinnamon
¼ tsp salt
¼ tsp almond extract
1 large egg
1 Tbs water
sugar

  • Combine apples, cranberries, and raspberries in large bowl. Cook in large pot for 20-30 minutes until cooked down.
  • Mix sugar, tapioca, cinnamon, salt, and almond extract in small bowl. Add to cooked fruit mixture, toss well. If using fresh raspberries, add the reserved package to this mixture. Spoon into unbaked crust.
  • Roll out dough for top crust. Place onto filled pie or create a lattice top crust. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil before placing in the oven.
  • Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Makes 4 mini loaves (3.5×6 inch pans)

1/2 (15-oz) can pumpkin
2 eggs
½ cup vegetable oil
1/3 cup water
½ tsp vanilla
¾ cup white sugar
¼ cup light brown sugar
1 ¾ cup flour
1 tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ cup walnuts
¼ cup dried cranberries

Directions:

  1. Preheat oven to 350 degrees. Grease and flour pans or use butter spray.
  2. In large bowl, mix pumpkin, eggs, oil, water, vanilla, white sugar, and brown sugar until well blended.
  3. In a separate bowl, whisk together flour, salt, baking soda, and the spices.
  4. Mix in the dry ingredients to the pumpkin mixture until well blended.
  5. Pour into prepared pans.
  6. Bake about 35 minutes in the preheated oven until loaves test done when a toothpick is inserted in the center comes out clean.
  7. Allow breads to cool in the pans on a rack about 15 minutes. Turn out breads onto cooling racks to cool to room temperature.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

Paula Deen

Southern chef maven Paula Deen made Ooey Gooey Butter Cakes a signature dessert at her restaurant The Lady & Sons. These buttery sweet bar cookies get better every day. The problem is they don’t last long! This is the basic recipe that is fabulous but feel to get creative with her variations.

Cake

  1. 1 (18.25-ounce) box yellow cake mix
  2. 1 large egg
  3. 1/2 cup butter, melted

Filling

  1. 1 (8-ounce) package cream cheese, softened
  2. 2 large eggs
  3. 1 teaspoon vanilla extract
  4. 1 (16-ounce) box confectioners’ sugar
  5. 1/2 cup butter, melted

Instructions

  1. Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside.
  3. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners’ sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture.
  4. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.

Paula Deen Magazine https://www.pauladeenmagazine.com/

Peach Bundt Cake

Peach Bundt Cake

2 cups sugar
1 ¼ cup canola oil
3 large eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3-4 cups sliced fresh peaches – peeled and thinly sliced – toss with 2 T of sugar if not sweet enough. Can add 1 tsp of cinnamon, if desired.
1 cup chopped walnuts or pecans

  • Preheat oven to 325 degrees.
  • In a bowl, mix together flour, baking soda, and salt. Set aside.
  • In a large mixer bowl, cream together sugar, oil and eggs. Gradually mix in flour mixture and vanilla. Mix on medium speed 2 minutes to blend thoroughly.
  • Stir in peaches and nuts.
  • Pour into well-greased Bundt pan. Batter will fill a 12-cup pan, but if smaller pan is used, pour the rest of the mixture into small bread pans or mini-bundt pans.
  • Bake large Bundt pan for about 60-70 minutes. Test with sharp knife until it comes out clean. Smaller pans take a less time.  Cool 10 minutes. Remove from pan and cool completely on rack. If desired, sprinkle with powdered sugar.
  • The cake is better if made the day before and allowed to rest overnight. Freezes well.

If desired, apply a confectioner’s sugar glaze over cooled cake.

1 ½ cups confectioner’s sugar – sifted
2-3 T milk or cream
½ tsp vanilla

Whisk together until smooth to desired drizzle consistency. Drizzle over cake.

 

Berries Romanoff

Berries Romanoff

We’re back to entertaining at Josmo’s Café! During a recent V2 (guests fully vaccinated) dinner party, our friend Mary Beth came through with another outstanding dessert, perfect for spring. Mary Beth is from Georgia and served these wonderful berry parfaits with Georgia Peach Cookies from Byrd Cookie Company. What a treat!

Ingredients:

1 16-ounce container sour cream

½ cup packed brown sugar

2 Tablespoons Kahlua or strong coffee

1 Tablespoon Grand Marnier or Cointreau

3 cups assorted fresh strawberries, blueberries, blackberries, and blueberries tossed with a bit of liquor and if the berries need to be sweetened add a bit of sugar

Mint sprigs for garnish

  • Combine sour cream, brown sugar, Kahlua and Grand Marnier. Cover and chill 4-24 hours.
  • An hour or so before serving, toss the berries with extra liquor and sugar (if needed)
  • Serve in a wine glass or parfait glass. Layer berries and sour cream sauce. Decorate with mint sprigs.