Meatless Monday Banana Cake

One of my husbands favorites!

What You Need

    * Cake:

     2 cups  all-purpose flour

    2 tsp baking powder

    1/2 tsp salt

     4 Tbsp unsalted butter, at room temperature

     2 Tbsp vegetable oil

    3/4 cup sugar

    2 large eggs plus 1 large egg white, at room temperature

    1 tsp vanilla extract

    4 large ripe bananas

     1/4 cup milk

    * Frosting:

     4 oz. cream cheese (at room temperature)

    1/2 tsp vanilla extract

     1 1/2 cups confectioners’ sugar

     2 Tbsp chopped toasted walnuts (optional)

      8 inch baking pan

      Non stick cooking spray

     Potato masher

     Large mixing bowl

     2 Medium mixing bowls

     Wire cooling rack

     Electric mixer

Before You Start: Preheat oven to 375°F. Spray baking pan with cooking spray.

Let’s Make It: Combine  flour, baking powder and salt in a large mixing bowl.  In a separate bowl combine butter, oil and sugar and mix well using an electric mixer. Beat in eggs and egg white, then vanilla.  In a separate bowl using a fork or potato masher, mash bananas with milk. Stir half of dry ingredients into butter mixture, then stir in banana mixture. Mix in remaining dry ingredients. Pour batter into baking pan. Bake for 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool in pan on a wire rack. Make frosting- With an electric mixer, beat cream cheese and vanilla. Reduce speed and gradually beat in confectioners' sugar. Spread cake with frosting and sprinkle with walnuts, if desired.

Serves 12

Post Christmas Pecan Cake

The holiday can easily be extended with this delicious concoction. I hope you enjoy this yummy pecan cake with rum frosting.

What You Need
3/4 cup unsalted butter ( at room temperature, plus a bit more to butter the pan)
1 1/4 cups pecans
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
3/4 cup buttermilk
1 1/2 tsp pure vanilla extract
2 cups confectioners' sugar
2 Tbsp heavy cream
1 tsp dark rum
1/2 tsp baking soda
8 inch square baking pan
Food processor
Electric Mixer
Wire cooling rack

Before You Start : preheat oven to 350°  and butter sides and bottom of baking pan.

Lets Make It! In a food processor finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time. Gradually add the pecan mixture, mixing until well combined. Stir in the buttermilk and 1 tsp of the vanilla. Transfer the batter to the baking pan. Bake until golden brown (and a toothpick inserted into the center comes out clean) about 30 to 35 minutes. Cool for 10 minutes, and then transfer to a rack to cool completely. In a bowl beat the remaining butter with the confectioners' sugar and cream using an electric mixer, beat until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.

Serves 8

Yummy Coconut Cake Recipe

What You Need


* Cake
12 Tbsp (1 1/2 sticks) unsalted butter ( at room temperature)
1 1/4 cups sugar
4 large eggs( at room temperature, separated)
2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla or coconut extract
1 tsp grated lemon zest
* Frosting:
2 cups sugar
1 Tbsp fresh lemon juice
2 large egg whites
1 tsp vanilla extract
1 1/2 cups shredded coconut
2- 9 inch round cake pans
Electric mixer
Parchment paper
Large mixing bowl
Medium mixing bowl
Sifter
Wire cooling racks
Candy thermometer

Before You Start: Preheat oven to 350°F. Butter two 9-inch round cake pans. Cut 2 circles of parchment paper to fit pans and place in bottoms. Butter paper and sprinkle pans with flour. Turn and shake pans to coat surface evenly. Tap out excess flour.

Make cake: In a large mixing bowl beat butter until light and fluffy using an electric mixer. Gradually add sugar, beating constantly until well incorporated. Add yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt onto a sheet of parchment or waxed paper. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk. Beat in vanilla and lemon zest.

In a medium mixing bowl, beat egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry. Fold about a third of whites into batter to lighten, fold in remaining whites. Divide batter between pans and bake on middle rack of oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in pans on a wire rack for 10 minutes; turn out onto racks to cool completely.

Make frosting: Combine sugar, 1/2 cup water and lemon juice in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches soft-ball stage, 234°F on a candy thermometer. Cool slightly. In a clean, dry bowl, using an electric mixer, beat egg whites until frothy. With beaters running, slowly pour in warm syrup. Beat in vanilla, and continue beating until cool and thickened.

Assemble cake: Arrange one cake layer on a serving platter. Spread top evenly with about 1/2 cup frosting. Set second cake layer on top. Spread top and sides of cake with remaining frosting. Gently pat shredded coconut onto frosting around sides and sprinkle coconut generously over top.

Serves 12

find more recipes at my website Go Ask Katie

Father's Day Cherry Pie

This Sunday is Father's Day and that means my husband's favorite pie. I thought you might like to try it for your Father's Day celebration or picnic. Have a wonderful weekend and Happy Father's Day to all of the terrific Dads out there and to those wonderful people who represent Dad to so many who love them.
Cherry Pie
What You Need
     2  Tbsp  uncooked quick-cooking tapioca
     6  Cups  pitted sweet cherries
     3/4  Cup  granulated sugar
     1/4  cup  cornstarch
     1  Tbsp  fresh lemon juice
     1/4  tsp  almond extract
     1/8  tsp  salt
     1  Pre-made refrigerated pie dough (such as Pillsbury)
     Cooking spray
     2  Tbsp  water
     1  Large egg white
     2  Tbsp  turbinado sugar( optional* use granulated sugar if you prefer)
     Spice or coffee grinder
     Rolling Pin
     9 Inch pie dish
     Large bowl
     Small bowl
     Basting brush
     Foil
     Wire cooling rack

Before you start: Preheat oven to 400° spray pie dish with cooking spray.
Let's Make It! Place tapioca in a spice or coffee grinder; process until finely ground.
Combine tapioca, cherries, sugar, lemon, almond extract and salt in a large bowl, combine well.
Let cherry mixture stand 30 minutes; stir to coat well.
 Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into pie dish coated , allowing dough to extend over edge of plate.
Spoon cherry mixture and any remaining liquid into dough.
Roll remaining (9-inch) dough portion into a 12-inch circle.
Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture.
Fold edges under; crimp with the back of a fork.
Combine 2 Tbsp water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie,
and sprinkle dough evenly with 2 tablespoons turbinado sugar.
Bake at 400° for 20 minutes.
Loosely cover edges of pie-crust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly.
 Cool pie in pan for 45 minutes on a wire rack.
Serves 8-10

Decadent Chocolate Cake

Decadent Chocolate Cake

What You Need

*Cake
Unsalted butter, softened (for pans)
3/4 cup unsweetened cocoa powder (plus more for pans)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 Tbsp vegetable oil
1 tsp pure vanilla extract
Sifter
Wire cooling racks
Mixer (or Bowl and hand mixer)
2-8 inch round cake pans (2 inches deep)
* Chocolate frosting (recipe follows)
Before You Start: Preheat oven to 350 degrees. Butter cake pans and dust with cocoa

Lets Make It! Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.. Divide batter between pans. Bake about 35 minutes (until set and a toothpick inserted into the centers comes out clean). Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

*Frosting

2 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt (about ¼ tsp)
6 oz. cream cheese, (softened)
1 1/2 sticks unsalted butter (softened)
9 oz. bittersweet chocolate (melted and cooled slightly)
3/4 cup creme fraiche (or sour cream)
Lets Make It! In a bowl sift together sugar, cocoa, and salt. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined and smooth.

Carrot Cake with Cream Cheese Frosting

This is a simple recipe that will soon become a favorite, enjoy!

Carrot Cake with Cream Cheese Frosting

Ingredients

    * Cake:

    * 2  cups flour

    * 2  cups sugar

    * 2  teaspoons baking powder

    * 2  teaspoons baking soda

    * 2  teaspoons ground cinnamon

    * Pinch ground nutmeg

    * 1  teaspoon salt

    * 4  large eggs

    * 1-1/3  cups canola oil

    * 3  cups shredded carrots (about 6 medium)

    * 1  cup chopped pecans

    * 1/2  cup raisins (optional)

    * Frosting:

    * 1  package (8 ounces) cream cheese, room temperature

    * 1  box (16 ounces) confectioners' sugar

    * 1/2  cup (1 stick) unsalted butter, softened

    * 2  teaspoons vanilla extract

Serves 12

Directions :Heat oven to 350°F. Butter two 9-inch round cake pans. Cake: In a medium bowl, stir together the flour, sugar, baking powder,baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins, if using. Divide the batter evenly between the prepared pans. Bake at350°F for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes. Remove cakes directly to rack to cool completely. Frosting: In a large bowl, beat together the cream cheese, confectioners' sugar, butter and vanilla. Spread the frosting between the layers and on the sides and the top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.