Lemon Yogurt Cake

This cake is so summery and not heavy like pound cake. The lemon makes it so zesty! I'll definitely be making it again soon.

Lemon Yogurt Cake
Ina Garten
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used fat free)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper. Grease and flour the pan.
4. Mix together the flour, baking powder, and salt into a large bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
12. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Pumpkin Cobbler

I made this as a dessert on christmas and it was so good! there wasn't much left to bring home.

Pumpkin Cobbler
from Gooseberry Patch Classics
Serves 15 -18

Ingredients
3 eggs, beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk (didnt have this ingredient on hand so I used sweetened condensed milk)
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 (18 1/2 ounce) package yellow cake mix
1 1/4 cups margarine, melted (I used butter.)
1 cup chopped nuts (omitted)
Directions
1. In a mixing bowl, combine the first 8 ingredients; stir well.
2. Pour mixture into an ungreased 13x9 inch baking pan.
3. Sprinkle cake mix over the top.
4. Drizzle with melted margarine.
5. Bake in a 350° oven for 25 minutes; top with nuts.
6. Bake 15 more minutes.

Apple Cake

I wanted to make an apple-ish fall dessert other than apple pie (pie just sounded too rich and syrupy). I looked through recipes and decided this one. I wanted a cake that would be light and not too cake-y. I hoped that the spices in this recipe would compliment each other and not overwhelm the apple taste either. Above all I crossed my fingers that it wouldn't turn out like a coffee cake or crumb cake. And it didn't! It was simple and yummy, the apples were soft but crisp just enough and the fall spices are so yummy. Anyway, the recipe is definitely a keeper!

Apple Cake
Everyday Food
Serves 16

1/2 cup (1 stick) unsalted butter, melted, plus more for pan (I used pam to spray the pan instead of butter)
2 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 pounds apples, peeled, cored, and cut into 1-inch chunks (I used 4 small gala apples. Also, I cheated and did not peel them and the chunks were small enough that it didn't make a difference with the finished product)
1/2 c. chopped walnuts (omitted because I'm not a huge fan)
2 large eggs, lightly beaten
confectioners' sugar, for dusting

1. Preheat oven to 350 degrees. Butter a 9x13 inch baking pan; set aside.
2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger and nutmeg.
3. Add the apples, walnuts, butter, and eggs; stir just until combined.
4. Spoon into pan; smooth with a spatula.
5. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
6. Cool in pan. Dust with confectioners' sugar to serve

Note: Best apple for baking: Look for a hard, crisp variety that will retain its shape when baked. Gala and Golden Delicious are ideal.

Amish pumpkin bars

I was in the mood for pumpkin bars today and could not reach my mom by phone to get her recipe. I googled pumpkin bars and found so many recipes online. I eventually decided to make this Amish recipe that I found because I figured you usually can't go wrong with Amish baking.
Loved it! It was just enough pumpkin flavor.

Delicious Pumpkin Bars
These bars are delicious by themselves or even better, topped with the heavenly cream cheese frosting included in this recipe.
BARS:
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. each, baking soda, cinnamon and nutmeg
1/2 tsp. each, salt and cloves
1 c. oil
2 c. pumpkin
4 eggs
1/2 cup raisins (omitted because I didn't have any)

FROSTING:
2 c. powdered sugar
1/3 c. butter, softened
1 3-ounce pkg. cream cheese, softened (I used 6 oz. fat free cream cheese - I love cream cheese)
1 T. milk
1 tsp. vanilla

DIRECTIONS:
Heat oven to 350 degrees, grease 9x13 baking pan. To make the bars, combine all ingredients except raisins and beat on low until moistened. Beat 2 minutes at medium speed and stir in raisins. Pour into greased pan and bake for 45-50 minutes, until toothpick inserted into center comes out clean. Let cool completely.

For frosting, combine all ingredients and beat until smooth. Frost after cooling and cut into bars. Store in refrigerator.

My Darling Clementine Cookies

This recipe was handed down to me by my great Aunt Mary who typed it up using an old fashioned typewriter on yellowed paper years ago.
They are delicious and simple to make. The recipe itself is charming because you sing it!

My Darling Clementine Cookies

1 cup brown sugar
1 cup soft butter
3 cups flour
1 1/2 t. baking powder
1/2 t. salt
1 egg, slightly beaten
3 T. milk
1 t. vanilla
1/4 cup sugar

Mix in bowl to the tune of "My Darling Clementine"

Mash the butter with the sugar,
stir in twenty times and then,
add the flour-baking powder
and the salt, and stir again.

Add the eggs and then the milk,
and add the vanilla, if you please.
Stir and scrunch well with your fingers
till you work the dough with ease.

Oh my darling, oh my darling
sugar cookies - you are fun!
You will soon be in the oven,
in my tummy when you're done.

Wash your hands, and with a teaspoon
round the dough on baking sheets.
Flatten each round with damp fingers,
top with sugar for a treat.

Bake at 400 deg. for 5 to 8 minutes or until lightly brown.

Hershey's Best Brownies

Made from scracth brownies are definitely better than the box mixes. I didn't make the frosting though because I didn't want them to be so rich. These are yummy and gooey!

Hershey's Best Brownies from theNest.com recommendations

Ingredients:1/2 cup (1 stick) butter or margarine, melted
1 cup sugar1 teaspoon vanilla extract
2 eggs1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional) (I'm not a fan of nuts so I didn't add any.)
1/4 c. semi sweet chocolate chips dusted in flour (this made them more chocolate-y)

CREAMY BROWNIE FROSTING
(recipe follows)

Directions: Heat oven to 350°F. Grease 9-inch square baking pan.
1. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon.
2. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Prepare CREAMY BROWNIE FROSTING; spread over brownies.
Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Fruit Torte

FruitTorte
Recipe from Lisa Waters
A close friend of the family always made this for us when we were kids, etc. It’s so good and not necessarily good for you but at least the fruit makes it feel like you’re eating something healthy!

Crust:
2 C. flour
2 sticks marg. or butter
½ C. sugar
1 C. chopped pecans

Blend together & spread evenly on a cookie sheet. Bake at 350* for 10-15 min. to a light brown.

Topping:
Mix 16 oz. cream cheese with 2 cups powdered sugar. Blend in 2 Cups Cool Whip. Spread over cooled crust. Top with favorite fruit: bananas, pineapple, blueberries, etc.
(If canned fruit is used, pat dry with paper towels.)