Hi everyone!
Tomorrow is my 15th wedding anniversary so John and I
will be out for the evening. I thought I would post some of the
desserts I'm making over this Christmas vacation.
Banana-Raspberry Cake with Lemon Frosting
Amy (amylz)
Cooking Light, January 2003
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)
Preheat
oven to 350. To prepare the cake, coat 2 (8-inch) round cake pans with
cooking spray; line bottoms with wax paper. Coat wax paper with cooking
spray; dust each pan with 1 1/2 teaspoons flour. Place granulated sugar
and 1/4 cup butter in a large bowl; beat with a mixer at medium speed
until well blended (about 3 minutes). Add eggs, 1 at a time, beating
well after each addition. Lightly spoon 1 3/4 cups flour into dry
measuring cups, and level with a knife. Combine flour, baking powder,
and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk,
banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk
mixture alternately to the sugar mixture, beginning and ending with
flour mixture (mix after each addition just until blended). Pour batter
into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on a wire
rack; remove from pans. Peel off wax paper. Cool layers completely on
wire rack. To prepare frosting, combine cream cheese, 2 tablespoons
butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl.
Beat with a mixer at high speed until fluffy. Gradually add powdered
sugar; beat at low speed just until blended (do not overbeat). Place 1
cake layer on a plate, and spread with 1/3 cup frosting. Arrange
raspberries in a single layer over frosting, and top with remaining cake
layer. Spread remaining frosting over top and sides of cake. Store cake
loosely covered in refrigerator. Garnish with fresh raspberries, if
desired.
Blueberry Pretzel Dessert
OwenmyAngel
Yield: 12-15 servings
1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional Cool Whip whipped topping, optional
In
a bowl, combine the pretzels and sugar; stir in butter. Press into a
13-in. x 9-in. x 2-in. dish; set aside. In a large mixing bowl, beat the
cream cheese and confectioners' sugar until smooth. Fold in whipped
topping. Spread over the crust. Top with pie filling. Cover and
refrigerate for 30 minutes or until serving. Garnish with whipped
topping if desired.
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