From poppytalk blog. So whip out your bundt pan and bake up a sunny cake made with yogurt, olive oil and Seville oranges! If you don't have a ridged round pan, just use a regular old loaf pan and keep a careful eye on things about 10 minutes before the end of the bake time. Don't have the bitter Seville oranges? Use lemons, limes, or grapefruit instead.
I found this recipe on the net and what a find it was! This is an excellent cake with all the attributes of a wacky cake plus new attributes of its own. Like all wacky cakes, it can be made in the ungreased pan and has no eggs. It is moist and easy to make, has excellent flavor and it perfect for strawberry (or any berry) shortcake. It takes well to any flavored frosting and even better if the frosting has nuts! It even makes good cupcakes, though I haven't tried this. I've read that this cake is a variation of something called Patrushka Cake. I think you'll love it.
They had me with the cardamom! Knew I had to keep this recipe forwarded by a friend. Too darned hot to enjoy it now but fall is just around the hot sticky humid corner so I am stashing this one for fall use.
Ever found an empty pan of something in your fridge? I did!
I found this recipe in a book. It was rather plain so I added my own tasteful touches and served it to my family.
They loved every bite and it was gone in just a few hours.
If fresh peaches are out of season then use the best frozen peaches you can but cut back on the sugar.
This was my mother's recipe and one she used for fresh fruit rather than shortcake. It is also good just as is with a sprinkling of icing sugar. Has the added bonus of no extra fat and relatively healthy. Hope someone out there enjoys this.
This is an unusual cake; good for those times when you don't want something too rich or sweet. It can be made ahead and frozen up to 2 months. Just wait until the cake is cool and wrap it tightly in 2 layers of heavy-duty aluminum foil. When ready to use, just take the cake out of the freezer at least 4 hours before serving and let it thaw -- unwrapped -- at room temperature. (Cooking time does not include the 2 hours for cooling the cake.)
This cake is so easy to throw together, and even easier to make disappear!! It is very moist and flavorful. It is delicious warm from the oven, or served as a snack cake. My friend Trish gave me this recipe, and I know I have made it at least 50 times over the years.
This is a delicious and filling bread for breakfast. No mixer required. Slice each loaf into at least 10 or 12 slices and freeze in a zip lock bag. Because slices are long and slender (I use a kitchenaid softsided loaf pan), I stand slices on end in a wide-mouth toaster and toast right from the freezer. We like the combination of crunchy edges and moist center. Great with butter or fruit spread. This was adapted from recipe #69170. I have used a regular oven and a convection oven. Both work well. Added note: Since I posted this recipe, I made the recipe once when I had only one individual tub of apple sauce. I had some left-over crushed pineapple with juice in the refrigerator, so I filled the empty apple sauce tub with that to measure and used juicy pineapple as a substitute. It worked well. Thanks to all of you who made kind comments!
A new presentation of a seasonal favorite: caramel apples with a twist--in a pie shell! What a combination--sure to please family & friends gathered around the table. The original recipe comes from Taste of Home's *Best of Country Cooking 2003*
YUMMY! An apple-based pecan pudding that can be enjoyed served warm! This is an old-fashioned pudding dessert that can be a great finale to any meal. We always look forward to the special cinnamon apple flavor.
This banana bread is awesome! It's loaded with pecans, brown sugar and cinnamon! Also, it's loaded with flavor! I found it in a LHJ magazine many years ago. The riper the bananas, the better. This loaf freezes well and can stay out of refrigerator for up to 2 days, wrapped well.
These can have many variations -- you can make them with raisins to go with your tea or with sundried tomatoes and feta for a mediterranean feel that goes nicely with soup. I often make them to use up milk that's on the verge of going bad. If you don't have self-raising flour, use all-purpose and add an extra tablespoon of baking powder.