Caramel Chocolate Sheet Cake - Flashback Friday

For Flash Back Friday, I'm featuring a cake I've made for two events in the past few months.

Both times it's proved so popular that I've had numerous requests for the recipe.

After all, a cake with a dense chocolate base, creamy caramel filling
 and topped with whipped cream and crunchy candy - what's not to love?

Please read the recipe through before making it.

For the Cake:

• 1 cup margarine
• 6 tablespoons cocoa
• 1 cup hot water
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups flour
• 2 eggs beaten
• 1/2 cup sour cream

For the Caramel Sauce:

• 3/4 cup margarine
• 3/4 cup brown sugar
• 3 tablespoons. corn syrup
• 1 can sweetened condensed milk

For the Topping:

• 1 1/2 cups Whipping Cream
• 2 tablespoons instant vanilla pudding (to stabilize the cream)
• 2 or 3 Skor Chocolate Bars or another crunchy brittle style chocolate bar.

1. Melt margarine, add cocoa and hot water and bring to a boil.
2. Remove from heat and set aside.
3. Measure sugar,baking soda, salt, vanilla and flour into a large mixing bowl.
4. Add hot mixture to dry ingredients and beat until smooth.
5. Add beaten eggs and sour cream and mix well.
6. Spread in a  greased and floured 10x15 inch pan - or line with parchment paper.
7. Bake at 350 degrees F for 20 minutes or until done. 
8. Meanwhile prepare Caramel sauce.
9. Melt margarine.
10. Add brown sugar, corn syrup and sweetened condensed milk.
11. Stir constantly as you bring it to a boil.
12. Cook for 2 minutes while continuing to stir. Watch carefully as it scorches easily.
13. Remove cake from oven, let sit for 5 minutes. 
14. Poke holes in cake with meat fork about 1/2-1 inch apart.
15.  Spoon about 1/2 of the caramel sauce over the cake, filling all the holes.
16.  Let remaining sauce cool to spreading consistency. Then spread remainder of sauce over cake.
17. When cake is completely cool, whip 1 1/2 cups heavy cream,
18. Spread over caramel layer.
19. Crumble  Skor bars and sprinkle over cream layer.
20. Store in refrigerator until serving. Serves 15. Don't plan on leftovers!

**Both times, I baked the cake well ahead of time and froze it.

Freeze the cake after spreading the caramel mixture.
Leave in Freezer until a couple of hours before serving time.  Whip cream, spread over caramel and sprinkle the Skor bar crumbles just before serving.

** Note: If you freeze it with the Skor bits on it, they will not be crunchy when thawed.

   Bev

Baked Lemon Cake Donuts

Last summer I ordered gluten free baked lemon donuts for one of my friends from another friend, Jeanine who is an amazing gluten free baker. She added two extra donuts to my order so that my hubby and I could have a taste. They tasted awesome and I've wanted to make them ever since but I first had to buy a donut pan which I finally did.  My recipe is a gluten version. You can find Jeanine's recipe here. All the goodies I have ordered from her have 'wowed' my friends, thank you dear friend.

• 1/2 cup sugar
• Zest of one lemon
• 1 cup flour
• 2 tablespoons dry instant lemon pudding mix
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup oil
• 2 tablespoons lemon juice
• 1/4 cup buttermilk

Lemon Glaze

• 1 cup icing sugar
• 2 tablespoons butter, softened
• 1 teaspoon lemon zest
• 4 tablespoons lemon juice

1. In a small bowl, combine sugar and lemon zest, using your fingers, rub sugar and zest together. This allows the oil of the lemon to release more flavor into the sugar. Set aside.
2. In a medium sized bowl, whisk together the rest of the dry ingredients.
3. Add sugar and zest mixture to the dry ingredients and whisk until combined.
4. Using the same small bowl whisk together eggs, oil, lemon juice, and buttermilk. Pour this mixture into the dry ingredients and stir until well combined.
5. Grease your donut pan, fill each cavity 2/3 full of batter.
6. Bake in a 375º oven for 12 minutes.
7. Allow donuts to cool for 5 minutes before removing from pan onto a cooling rack.
8. Whisk together glaze ingredients until smooth and slightly runny. Dunk warm donuts into the lemon glaze and allow to set.
9. Yield: 10 donuts

Morning Glory Muffins

These Nutritious and Delicious Muffins are one of my daughters favorites. So when it came to planning her wedding day brunch, I knew that these had to be on the menu.

• 1 cup of flour
• 1 cup of whole wheat
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 2 tsp. cinnamon
• 2 cups finely grated carrots
• 1/2 cup of unsweetened coconut
• 1/2 cups of dates or raisins
• 1/2 cup chopped nuts
• 1 apple, peeled and grated
• 1/2 cup of oil
• 3 eggs beaten
• 2 tsp. vanilla

1. Mix all the dry ingredients.
2. Stir in the carrots, raisins, apple, nuts, coconut.
3. Add the oil, eggs and vanilla.
4. Bake at 350 for 20 minutes.
5. Makes 12 very large muffins lined in paper cups or greased.

I wish you could scratch and sniff the screen while they are still warm.
Chocked-full of wholesome goodness.

Hurry Scurry Cake

Today's recipe is a 'blast from the past', originating in an old cookbook of my mother's.  It was the cake of my childhood, and still my go-to white cake today. I was considering giving it a new name, but I decided to leave it with its amusing, archaic and somewhat catchy title. This very basic white cake is perfect for topping with ice-cream and fresh fruit in the summertime. Since the local strawberries are in their prime right now, I have been serving up strawberries on hurry scurry cake this past week. This basic cake batter is also great for making upside-down cake, and I will add that variation below.

• 1/3 cup butter
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 3/4 teaspoon vanilla

1. Cream butter and sugar. 
2. Add egg and beat.
3. Combine dry ingredients; add alternately with milk and vanilla. Blend well.
4. Turn into a greased 8 inch square pan and bake at 350° F for 25-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool. 
6. Serve topped with a scoop of vanilla ice-cream and fresh fruit topping.

Fresh Strawberry Topping:

Wash and slice strawberries. Place about 1/4 of the strawberries into the blender, adding sugar to taste. Combine the sliced strawberries and the pureed strawberry mixture and spoon over the cake.

Yield: 9 servings


Rhubarb Upside-Down Cake

• 2/3 cup packed brown sugar
• 3 tablespoons butter, melted
• 2-1/4 cups diced rhubarb
• 1 recipe 'hurry scurry cake' batter

1. Combine brown sugar and butter. Spread in a greased 9-in. round baking pan. Add the chopped rhubarb. Set aside.
2. Prepare cake batter. Gently spoon over rhubarb. 
3. Bake at 350° for about 50 minutes or until cake springs back when lightly touched. 
4. Cool for 10 minutes before inverting onto a serving plate. 
5. Serve warm with whipped cream or ice-cream if desired.  
6. Yield: 10-12 servings.

Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.

Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
• buttermilk to fill to one cup (with the egg in it)
• 1/3 cup canola oil .. .or some other light oil
• sliced berries (strawberries, raspberries, blueberries .. or blackberries)
• 1/2 cup of confectioners/icing sugar
• a little warm water

1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
3. Make a well in the flour mixture.
4. Pour in the egg/buttermilk and the oil.
5. Stir only until it comes together.
6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
7. Roll the dough onto a floured surface . ..to a 1/4 inch thick.
8. Cut with large 4 inch tart cutter or you can use a large glass jar.
9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
11. Bake at 400º for 20 minutes or until golden brown.
12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.

Bread for the Journey

On this day, set aside to honor our dads, I naturally think back to the father image modeled to me by my dad, who loved me and wished the best for his children. His way of showing his love was in providing for us, guiding and protecting us. As a grown up woman now, I understand even more how he loved us and desired to be proud of us. It is a natural feeling for a father to hope his children will recognize his love by what he has unselfishly given and done for them.

The most beautiful example of a father's love is described in the parable of the prodigal son. In this story the son asked his father for his share of his forthcoming inheritance, so he could go and spend it. I imagine the father would have loved to stop his son from making a huge mistake, but he let him go. As the story goes, once the money was gone and the son was trying to stay alive by feeding pigs for a farmer, he came to his senses and decided to go home. What I love is the description in Luke 15:20, "while he was still a long way off, his father saw him and was filled with compassion for him; he ran to his son, threw his arms around him and kissed him."

Can you imagine, God running! The ultimate love of a father is depicted in teaching his children, watching them make choices that sadden him, yet waiting with open arms to forgive. Whether it's our natural father or our heavenly father we envision in this scene, may we use this day to reconcile the distance we may have created and know the love that is waiting for us.

Happy Father's Day to all the dads in our circles!

Your unselfish giving 

participation

protection 

and encouragement 

does not go unnoticed.

May God bless you!

Rhubarb Pie

A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough means keeping the fruit thin, and baking the crust at high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow the instructions for Tender Pie Pastry.

1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
2. Sprinkle sugar on top.
3. Take about 6 large rhubarb stalks.
4. Slice the stalks very thin making up to 5-6 Cups.
5. Then layer the bottom crust with the rhubarb.
6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
7. Roll out another pie crust the same size and flip it on top.
8. Sprinkle again with sugar lightly on top.
9. Bake at 425' for 20 min.

Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.

This is ideal for a large crowd. Add a scoop of ice cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

Flashback Friday - Peaches and Cream Muffins

For flashback Friday I chose my previous recipe for Peaches and Cream Muffins.These muffins are 'wonderfully moist'. You can use half whole wheat flour to make them healthier. This time I chose to leave them plain. Sometimes I add a streusel topping.

• 2 eggs
• 3/4 cups sugar
• 2/3 cup oil
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup peaches, chopped, canned or fresh

1. Beat eggs, add sugar gradually. Continue beating while adding oil. Stir in vanilla.
2. In separate bowl mix together flour, baking soda, and salt.
3. Stir dry ingredients into egg mixture alternately with sour cream only until dry ingredients are moistened.
4. Fold in chopped peaches.
5. Spoon into greased muffin tins.
6. Bake in a 400º for 20 minutes.
7. Yield: 18 medium or 12 large.

Streusel Topping..(optional)

• 1/2 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 2 tbsp soft butter

1. Mix till crumbly and sprinkle on muffins before baking.

Breakfast Skillet

This hearty and spicy dish can be baked in the oven or on your outdoor grill.

Makes one 8"cast iron skillet, serves 2-3

• 3 russet potatoes, washed and cubed
• 3-4  medium sized tomatoes, diced
• 3 tablespoons butter
• 2 tablespoons water
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red peppers flakes
• 1 tablespoon vegetable oil
• 2 Hot Italian sausages, chopped
• 1/3 cup onion, diced
• 1 clove garlic, minced
• 3-4 eggs
• 1/3 cup feta cheese

1. Wash and cube potatoes. Boil until just tender. Drain and set aside.
2. In a skillet, melt butter and add diced tomatoes and water. Cook until tomatoes begin to get soft. Add in spices. Pour hot cooked tomatoes into the pot with the cooked potatoes.
3. Place skillet back over heat source and add vegetable oil. Add chopped Hot Italian sausage pieces, onions and garlic. Saute until sausage gets brown and is cooked through. 
4. Add potato and tomato mixture to sausage mixture and allow to cook for about 15 minutes until mixture is hot and bubbly.
5. Dig a little well in the mixture for each egg and crack eggs into well. They will cook in the hot bubbly mixture. When eggs are half way cooked to your liking, top with crumbled feta cheese.

A great camping breakfast. 

Hobo Dinner with Farmer Sausage

Our family has camped for years at the same campgrounds, known as Manning Park.  I keep saying they were almost all born there.  Some of the traditions that had begun 30 years ago are still some of their favorites.  They have all looked forward to the traditional 'hobo dinner' a dinner without plates or dishes.  This year I decided to change things up and instead of wrapping them in tin foil, I used aluminum pie plates and covered them with tin foil.

Ingredients ~ serving for 8 people

• 3 pounds smoked farmer sausage (1 1/2 rings)
• a medley of garden vegetables: potatoes, carrots, beans, onions, and garlic
• 8 medium potatoes, 
• 8 carrots, 
• 4 cups beans
• 2 large onions
• 8 cloves garlic
• 1/2 cup olive oil
• salt & pepper.
• sprigs of summer savory 
• 8 aluminum foil plates/tin foil

Single serving: 1 medium potato, 1 carrot, 1/2 cup beans, 1/4 cup chopped onion, 1 clove chopped garlic and a 3"piece of sausage, 1 aluminum plate

Instructions

1. Cut up vegetables into bite-size pieces approximately 1 inch.
2. Pre-boil potatoes for about 5 minutes to start the cooking process.
3. Cut up the farmer sausage into bite-size pieces.
4. Drain potatoes
5. Combine all vegetables, sausage, and potatoes in one large bowl.
6. Add olive oil to mixture and season to taste.
7. Prepare your aluminum plates and grease generously with olive oil.  Also, grease the tin foil used for the cover.
8. Dish out vegetable mixture into foil plates. ( used 2 cups for child size portion and added 3 cups mixture for adult portions.)
9. Sprinkle onions, garlic, and a sprig of summer savory on top of each tin foil dish.
10. Cover tightly with aluminum foil.
11. Grill at 350 degrees for 30 minutes or wait till briquettes are hot and then spread out the coals and place tin plates over heated BBQ.  Remember the meat and potatoes have been cooked so it really needs to let the other vegetable juices cook and become nice and hot.

Tip:   The hobo dinners can be prepared ahead of time and stored in the fridge.  Because the potatoes have been cooked they do not discolor and therefore preparing them in advance alleviates all the chopping on a crowded camping table. Secondly, you don't need any extra dishes. And they are easy to customize. These hobo dinners were an exceptional hit this past week.  There are a few weekends left for camping...what are your favorite camping traditions?