Café Recipes: Fall 2018 Desserts and Drinks

Texas Sheet Cake (September 18th)

2 cups sugar
2 cups flour
1/2 cup butter
1/2 shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 tsp. baking soda
1 tsp. vanilla

Chocolate Icing:
1/2 cup butter
1/4 cup unsweetened cocoa
1/3 cup milk
1 16 oz. package of powdered sugar
1 tsp. vanilla

Preheat oven to 400 degrees.
Grease and lightly flour a 15x10 inch jellyroll pan.
Sift together sugar and flour in a large bowl; set aside. Combine butter, shortening, cocoa, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and remove from heat and pour over sugar/flour mixture. Cool slightly.
Stir in buttermilk, eggs, baking soda, and vanilla and pour into prepared jellyroll pan.
Bake at 400 degrees for 20 minutes. Spread warm cake with Chocolate Icing.
Chocolate Icing: Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until butter melts, then bring to boil. Remove from heat and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.

Shirley Temple (September 18th)

Splash of grenadine over ice
Fill cup with Sprite

Baked Apple Fritters (September 11th)

1-1/2 cup of all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
6 tbsp. cold butter
1 large egg
1/2 tsp. vanilla
1 (6 oz.) container Yoplait very vanilla yogurt
1 cup chopped apple (about 1 large apple)
1/2 cup shredded apple (about 1 small apple)
2 cups powdered sugar, divided
1/3 cup apple cider

Preheat oven to 350 degrees. Spray mini-muffin pans with non-stick spray.
Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two knives until coarse crumbs form.
Whisk together the egg, vanilla, and yogurt. Add mixture to flous mixture and fold in apples.
Place a few teaspoons of batter in each muffin cup. Bake for 15 min until they start to brown.
Remove fritters from the oven and turn the oven broiler on high. Transfer the fritters to cookie sheets lined with parchment paper.
Whisk together 1 cup of powdered sugar and 4 tablespoons of apple cider. Brush glaze over each fritter.
Return fritters to oven and let broil for 2-4 minutes until glaze starts to caramelize.
Remove from oven and whisk remaining powdered sugar and apple cider into leftover glaze and brush over broiled fritters. Let sit until glaze hardens, about 15 minutes.

Iced Spiced Apple Cider (September 11th)

8 parts apple juice
1 part orange juice
4 parts ginger ale

Poor Man's Toffee Bars (September 4th)

35 saltine crackers
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
8 oz. semi-sweet chocolate chips

Preheat the oven to 400 degrees.
Place the crackers with the edges touching in a single layer in a small baking pan.
Cook the brown sugar and butter in a saucepan until butter is completely melted and mixture comes to a rapid boil.
Pour hot mixture over crackers and spread evenly.
Bake for 5 minutes or until topping is golden brown, then remove from oven and immediately sprinkle chocolate chips and put back into oven for 1 minute to soften chocolate.
Remove pan from oven and spread chocolate evenly over crackers.
Allow mixture to cool completely until chocolate has re-solidified and break into pieces.

Chai Tea (September 4th)

Brew Chai tea with 8oz. of boiling water and add sweetener as desired.

Fossil Bars/Bayou Bars (August 28th)

1/2 cup butter
3 large eggs
1 (18.25 oz.) package yellow cake mix
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package powdered sugar

Combine butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 13x9 inch pan.
Beat remaining 2 eggs, cream cheese, and powdered sugar at medium speed with an electic mixter until smooth.
Pour over cake mix layer. Bake at 325° for 40 minutes or until set. Cool in pan on a wire rack and cut into squares to serve.

Raptor Punch (August 28th)

2 liters of ginger ale
1 large can of pineapple juice
1 gallon of strawberry kiwi kool-aid

Combine all ingredients and serve over ice.

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