August 28, 2009 at 3:47 pm (Desserts, all-purpose flour, baking powder, baking soda, butter, buttermilk, cooking, cornstarch, granulated sugar, oven, red food coloring, rhubarb, salt)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 4
FOR THE FILLING
1 cup sugar
1 tablespoon cornstarch
2 drops red food coloring, optional
1 1/2 to 2 pounds rhubarb, cut into 1/2-inch-thick slices (about 4 cups)
FOR THE TOPPING
1 cup all-purpose flour
3 tablespoons sugar + more for the top
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
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1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add rhubarb and food coloring; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto rhubarb, using about 1/3 cup dough for each custard cup. Sprinkle dough liberally with sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
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April 29, 2009 at 11:38 am (butter, buttermilk, cake, cream cheese, egg whites, eggs, food processor, orange juice, oven, powdered sugar, red food coloring, salt, strawberries, vegetable cooking spray)
Cake:
1 1/4 C sliced strawberries
10 oz all-purpose flour (about 2 1/4 C)
2 1/4 t baking powder
1/8 t salt
1 1/2 C sugar
1/2 C butter, softened
2 eggs
2 egg whites
1 C buttermilk
1/4 t red food coloring
Cooking spray
Frosting:
3 oz 1/3-less-fat cream cheese
1/3 C butter, softened
2 T fresh orange juice
3 C powdered sugar
12 whole strawberries (optional)
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1. Preheat oven to 350 degrees.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring with a whisk. Place sugar and /2 C butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8″) round cake pans coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 C butter and orange juice in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 C frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves. Yield: 16 servings.
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March 31, 2009 at 5:14 pm (7 ingredients or less, cake, canned frosting, decorating icing, gel food color, no-cook, poundcake)
Cut frozen poundcake into 1-inch cubes. Spoon canned frosting into a bowl; tinto with gel food color as desired. Microwave frosting 10 to 15 seconds at a time until it’s the consistency of heavy cream. With a fork, slip each cube into frosting to coat (let drip into bowl; tap fork to remove excess). With a dull knife, slide frosted cake onto foil-lined baking sheet.
Decorate some with sprinkles. Using tube of decorating icing, pipe message on others.
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