Recipe Talk

"Woman's World"

Upside-Down Caramel Banana Cake

Bananas and caramel are a combination made in heaven.

This cake tastes incredible with its combination of bananas and caramel drenched cake.

Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop -

but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine.

Try it, you won't be disappointed.

by Kookaburra

8 servings

13/4 hours 1 hour prep

Cake

1 banana, very ripe, mashed

2 tablespoons sour cream

180 g self raising flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

90 g butter, at room temperature

180 g caster sugar

1 teaspoon vanilla extract

2 eggs, at room temperature

Topping

60 g butter

120 g brown sugar

1 1/2 tablespoons golden syrup

4 large bananas, just ripe

Preheat oven to 180C (170C fan-forced).
Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
Add brown sugar and golden syrup.
Cook for 3 minutes, stirring occasionally.
Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
In a small bowl, mash the very ripe banana well then mix in the sour cream.
Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
Add the mashed banana and sour cream mixture and beat briefly to combine.
Now, peel the just-ripe bananas and slice them on the diagonal.
Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
Take a bread knife and gently smooth the batter until it is spread evenly.
Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
If any bananas stick to the top of the tin, simply remove them and press back into the cake.
Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.

Recipe by: Woman's World 11/4/97,

Easy iced chocolate layer cake

Yield: 16 Servings

---Cake---

2 c Cake flour

3/4 c Unsweetened cocoa powder

1 tb Baking powder

1/8 ts Salt

1/3 c 70% buttermilk-vegetable oil spread, at room temperature

1 3/4 c Granulated sugar

3 Egg whites

1 1/2 ts Vanilla

2 c Lowfat buttermilk -Icing---

1 1/2 c Confectioner's sugar

1/4 c Orange marmalade

2 tb 70% buttermilk-vegetable oil spread

1 tb 1% low-fat milk

1/2 ts Lemon juice

1/4 ts Orange extract

Preheat oven to 375 degreesF. Coat 2 (8") round cake pans with nonstick spray. For cake, in bowl mix flour, cocoa powder, baking powder and salt. In another bowl with mixer at medium speed beat vegetable oil spread and granulated sugar until blended. Stir in egg whites and vanilla. Alternately stir in flour mixture and buttermilk until smooth, beginning and ending with flour mixture. Divide batter evenly between pans. Bake 35 minutes or until toothpick inserted in centers comes out covered with crumbs. Cool completely in pans on rack. For icing, in bowl combine confectioners' sugar, marmalade, vegetable oil spread, milk, lemon juice and orange extract. With mixer at medium speed beat until smooth. Carefully unmold cakes. Place 1 layer, top side up, on serving platter. Spread top only with half of the icing. Cover with second layer, top side up. Spread top only with remaining icing. Makes 16 servings. Per serving: 243 calories; 4 g protein; 5 g fat; 1 mg cholesterol; 49 g carbohydrates, 162 mg sodium. Your time in the kitchen: 30 minutes; ready to serve in 2 hours, 5 minutes. Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue. Recipe by: Woman's World 11/4/97

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MOCHA FUDGE PUDDING CAKE

Woman's World Magazine

1 cup Bisquick or similar

1 cup sugar, divided (3/4 & 1/4)

7 tablespoons cocoa powder, divided (3T & 4T)

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup packed light brown sugar

1 cup hot coffee

1/2 cup hot water

Whipped topping

Heat oven to 350-degrees F. In a medium mixing bowl,

combine Bisquick, 3/4 cup sugar, and 3 tbsp. cocoa.

Add milk and vanilla. Beat til well blended. Spoon

into a square pan, 8x8x2 inches. In a small bowl,

combine remaining sugar, cocoa and brown sugar.

Sprinkle evenly over batter. Pour coffee and water

over the top.Do not stir. Bake 40 minutes or

until the top is firm. Spoon hot cake into dessert

dishes, topping with sauce from the bottom of the pan.

Serve immediately with whipped topping.

Upside-Down Caramel Apple Cake Recipe

This recipe is adapted from an Upside-Down Caramel Banana Cake recipe I found in Australia's 'Delicious' magazine. If you don't eat all of this cake immediately, it keeps well in the fridge. We just cut a couple of slices, put them on a plate, uncovered, and pop them into the microwave for a minute on HIGH. Serve drizzled with extra golden syrup and cream. If you want to try the Upside-Down Banana Cake, it's posted here as Recipe #160539.

by Kookaburra

8 servings

13/4 hours 1 hour prep

Cake

1-2 cooking apple (enough to make one cup of diced apple)

2 tablespoons sour cream

180 g self-raising flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

90 g butter, at room temperature

180 g caster sugar

1 teaspoon vanilla extract

2 eggs, at room temperature

Topping

60 g butter

120 g brown sugar

1 1/2 tablespoons golden syrup

2-3 cooking apples

1 tablespoon lemon juice

Preheat oven to 180C (170C fan-forced).
Generously grease a 24cm (9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
Peel core and dice one or two apples - enough to give you once cup of diced apple.
Place diced apple and 1 tablespoon of water into a microwave safe dish. Cover and microwave on HIGH for 4-5 minutes or until apple is cooked and very soft.
Stir sour cream into stewed apple and mash very well or puree with a stick mixer or small blender. Set aside until needed.
For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
Add brown sugar and golden syrup.
Cook for 3 minutes, stirring occasionally.
Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
Add the apple/sour cream mixture and beat briefly to combine.
Now, peel, core, and quarter 2 or 3 apples and then cut each quarter into four slices.
Place the lemon juice into a large bowl, add the sliced apple and stir gently to coat each slice with lemon juice.
Starting at the outside edge of the cake tin, arrange the apple slices, overlapping each other, in a circle on top of the sauce.
Now, arrange another circle of apple slices inside, but slightly overlapping, the first, and so on until you reach the middle of the tin.
Reserve some smaller slices for the centre and arrange them, overlapping, as best you can.
Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the apples.
Warm a bread knife under the tap, shake off excess moisture, and use the knife to gently smooth the batter until it is spread evenly.
Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
If any apple sticks to the top of the tin, simply remove them and press back into the cake.
Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, and serve it with vanilla ice-cream.

"Woman's World"

Chocolate-dipped Strawberries Cake- from Woman's World
Magazine (don't know if this is the one, but it's all I could find
and I have just about every cake recipe as far back as 2000 when I
first subscribed. I'm a cake nut!)

Cake

1 pkg. (18.25 oz.) devil's food cake mix

1 cup hot water

3/4 cup sour cream

3 eggs

1/3 cup canola oil

Strawberries

8-12 whole strawberries

3/4 cup semi-sweet chocolate chips, melted

Frosting

3/4 cup butter, at room temperature

3/4 cup sour cream

3 cups confectioners' sugar

3 oz. unsweetened chocolate, melted, slightly cooled

Filling

1 1/2 cups heavy cream

3 Tbs. granulated sugar

1 cup sliced strawberries

Confectioners' sugar

Cake: Preheat oven to 350 degrees. Coat 2 (9") round cake pans with
cooking spray.

Beat cake mix with water, sour cream, eggs and oil
until combined. At medium-high speed beat 2 minutes. Divide batter
between pans.

Bake 25-30 minutes or until toothpick inserted into
centers comes out clean. Cool 20 minutes. Remove from pans; cool.

Strawberries: Dip each strawberry into chocolate. Refrigerate on wax
paper.

Frosting: Beat butter until smooth; at low speed beat in sour cream.

Gradually beat in sugar. Add chocolate; beat until smooth.

Filling: At high speed beat cream with sugar until stiff. Place 1

cake layer on plate; top with sliced strawberries. Spread with

filling. Top with remaining cake layer. Spread with frosting. Top

with dipped strawberries; sprinkle confectioners' sugar over cake.

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As Seen in Newsweek, Woman's Day, Woman's World and on the "Morning Show"

Though our family does not normally have the "Easter Bunny" in our house, as this is more of a religious celebration for us as Christians, when I saw this cute bunny cake in the newspaper one year I just had to try it out with my kids. We waited until after church to make the cake and had a lot of fun with it. This cute little bunny cake is not only fun for the children, it's pretty cool for the grown-ups too. Especially if you like coconut, which I do!

I'm doing this completely by memory, so here goes...
Ingredients:

1 box of white cake mix (water, eggs and oil as needed)

1 bag of coconut

Red and green food coloring

Jelly beans

2 red Twizzlers® candy ropes

Directions:

Make a regular white cake, using two 9-inch round pans, and bake as directed on the box. When a toothpick comes out clean from the center of the cake, it's done. Remove cake from the oven and cool to room temperature.

Turn one cake layer out onto a large foil covered baking sheet or rectangle platter, this will be the bunny's face. The second layer will become the bunny's ears and bowtie. Just cut two sides of the round cake layer into bunny ears, kind of like this () (), leaving the bowtie shape in the middle.

Now place the two bunny ears at the top of the bunny's head (which is the round cake layer already on the platter), and place the bowtie at the bottom. Frost the cake with white vanilla or cream cheese icing, being sure to cover all the sides.

Place about 1 cup of coconut into a zip plastic bag, and add 2-3 drops of red food coloring. Sprinkle the pink coconut all over the top and sides of the bowtie, and then the middle of the bunny ears.

Cover the rest of the bunny with plain white coconut.

Repeat steps above to make some green coconut for the 'grass' around the cake, but this time with green food coloring. Sprinkle the green coconut all around the platter or baking sheet.

Now it's time to decorate the face. Use jelly beans for the eyes and nose, and a red Twizzler® candy for the mouth. Then cut smaller strips from the second piece of candy rope for the nose whiskers, about 2-3 small pieces on each side.

Sprinkle the left over jelly beans all around the bunny, and throughout the green coconut grass.

Your Easter Bunny Cake is done, enjoy!
(And be prepared for everyone to fuss over who gets to eat which part, just like the chocolate bunnies most of us DO have on Easter morning.)

Woman's World Magazine recipe

Cream Cheese Cherry Nut Cake

1 8 oz pkg. cream cheese, softened

1 cup butter or margarine, softened

1 1/2 cups sugar

1 1/2 tsp. vanilla

4 eggs

2 1/4 cups flour

1 1/2 tsps baking powder

3/4 cup chopped marachine cherries

1/2 cup chopped nuts

Mix cream cheese and butter; beat in sugar and vanilla. Add eggs one at a time, beating well. Add flour and baking powder. Stir in cherries and nuts.

Pour into greased 10" tube pan. Bake 325 for one hour. Cool for 15 minutes. Remove from pan.

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Coffee Cake Muffins

COFFEE CAKE MUFFINS

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Muffins

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
-JUDI M. PHELPS
1/2 c Pecans -- finely chopped

1/3 c Light brown sugar -- firmly

-packed

1 1/2 c Plus 1 tabl. flour

1 t Cinnamon

1/8 ts Nutmeg

1 tb Butter or margarine -- melted

1/3 c Sugar

2 ts Baking powder

1/2 ts Salt

1/4 c Vegetable shortening

1/2 c Milk

1 Egg

12 Pecan halves -- optional

Preheat oven to 375 degree F. Grease 12 muffin pan
cups; set aside. In a small bowl; mix together pecans,
brown sugar, 1 T flour, cinnamon, nutmeg, and butter;
set aside.

In a medium bowl, sift together 1 1/2 cups flour,
granulated sugar, baking powder and salt; cut in
shortening. In a small bowl, blend egg with milk.
Add to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin
cups; sprinkle with remaining pecan mixture. Garnish
each muffin with a pecan half. Bake 15 minutes or
until cake tester inserted in center comes out clean.
Remove muffins from pan to cool on wire rack.

Mixing muffin ingredients requires a special, but
easy-to-learn technique. The liquid ingredients
(milk, eggs, etc.) are beaten together and then added
all at once to the dry ingredients. Mixing is kept to
a minimum--just enough to moisten the dry ingredients.
The batter should be lumpy, not smooth. These muffins
freeze very well. Source: Woman's World Magazine.

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No-bake Cookies' N Cream Cake Recipe

Found in Woman's World magazine.

by Mary in LA.

10 servings

30 min 30 min prep

1 tablespoon unsweetened cocoa powder

2 teaspoons instant coffee powder (espresso)

2 teaspoons vanilla extract

2 3/4 cups milk

4 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling mix

1 (12 ounce) container frozen whipped topping, thawed,divided

1 (8 ounce) container frozen whipped topping, thawed,divided

39 chocolate wafer cookies (from 1 9 ounce pkg.)

chocolate shavings (optional)

additional cocoa powder (optional)

strawberries (optional)

Stir cocoa powder,coffee powder and vanilla into 1/4 cup water until coffee powder is dissolved.
Whisk milk into pudding mixes intil smooth.
Fold in 12 ounce whipping topping.
Arrange 13 cookies in bottom of 8" springform pan, breaking to fill as necessary.
Brush with 1/3 of espresso mixture.
Spread with half of pudding.
Repeat with 13 cookies,1/3 of espresso mixture and the remaining pudding.
Top with remaining cookies; brush with remaining espresso mixture.
Cover with plastic wrap; refrigerate at least 4 hours or overnight.
Remove side from pan.
Spread top and side of cake with remaining whipped topping.
Garnish with chocolate shavings,cocoa powder and strawberries, if desired.
Ready to serve in 30 minutes+ overnight.

Hot fudge sauce to die for

1 c. heavy cream

6 T. butter

2/3 c. sugar

2/3 c. dark brown sugar

pinch of salt

1 c. cocoa

Heat the cream and butter over medium heat until the mixture starts to boil.
Add the sugars and salt and cook until the sugars are dissolved. Reduce the heat and stir in the cocoa. Serve immediately or refrigerate and store up to several months.
Microwave for one minute or until liquid enough to pour. Be careful not to overheat or burn.

COFFEE CAKE MUFFINS

Yield: 12 Muffins

Source: Woman's World Magazine

Shared by Judi M. Phelps

1/2 c Pecans; finely chopped

1/3 c Light brown sugar; firmly packed

1 1/2 c Plus 1 tabl. flour

1 ts Cinnamon

1/8 ts Nutmeg

1 tb Butter or margarine; melted

1/3 c Sugar

2 ts Baking powder

1/2 ts Salt

1/4 c Vegetable shortening

1/2 c Milk

1 Egg

12 Pecan halves; optional

Preheat oven to 375 degree F. Grease 12 muffin pan cups; set aside. In a small bowl; mix together pecans, brown sugar, 1 T flour, cinnamon, nutmeg, and butter; set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder and salt; cut in shortening. In a small bowl, blend egg with milk. Add to dry ingredients with half of the pecan mixture, stirring until just blended. Spoon batter into muffin cups; sprinkle with remaining pecan mixture. Garnish each muffin with a pecan half. Bake 15 minutes or until cake tester inserted in center comes out clean. Remove muffins from pan to cool on wire rack. These muffins freeze very well.

Last December, Ellen, who runs our local yoga center,

gave me a lovely gift of five small cookbooks published in 1927 by Woman's World Magazine Co. of Chicago.

This recipe is from Cakes and Desserts:

Being a collection of 150 tested recipes for home cookery, arranged by months. Olykoeks

(usually seen as one word, though in the cookbook it's two words), meaning "oily cakes",

are a Dutch creation, the precursor of our modern doughnut. Here's the original recipe; the notations in brackets are mine.

your own home-baked cinnamon buns

2 cups milk

1 compressed yeast cake [or 1 package dry active yeast]

2/3 cup shortening

1-1/2 cups sugar

2 eggs

About 7 cups flour [all-purpose flour]

1 tsp salt

Raisins

Frying fat [grapeseed, canola, or rice bran oil]

Brown sugar

[Confectioner's sugar for rolling the baked oly koeks]

Scald the milk and cool it until lukewarm. Dissolve the yeast in a half cup of the milk, add a Tbsp of flour, and set aside in a warm place for 20 minutes. Meanwhile cream the shortening and sugar until light, add the eggs, well beaten, then the dissolved yeast the remaining milk (lukewarm) alternatively with the flour and salt sifted together. Knead to a light dough and set aside to rise for about four hours, or until doubled in bulk. Turn onto a well-floured board, roll out one-third inch thick, cut into rounds with a large cutter and put one or two raisins and a teaspoon of brown sugar into the center of each round. Wet the edges and gather the dough up round the filling, being careful to pinch the edges firmly together. Cover and set aside to rise until light -about three-quarters of an hour, then cook until golden brown in frying fat hot enough to brown a piece of bread in one minute, or if using a frying thermometer this should register 350 degrees. When cold, roll each Oly Koek in confectioner's sugar.

published in 1927 by Woman's World Magazine Co. of Chicago

Cream cheese filling:

2 packages (3 ounces each) cream cheese, at room temperature

1 cup powdered sugar

1/4 cup ( 1/2 stick) butter or margarine, at room temperature

1/2 teaspoon vanilla extract

In medium-sized bowl, beat cream cheese, powdered sugar, butter and vanilla until fluffy.