Northwest NEWS

Nember 6, 2000

Home & Garden

Butter Cake with Browned Butter Frosting

   2-1/4 c. all-purpose flour
   1-1/2 c. sugar
   1 c. butter, softened
   1 c. buttermilk
   4 eggs
   1 tsp. baking soda
   1/2 tsp. salt
   1-1/2 tsp. vanilla
   6 Tbsp. butter
   3 c. powdered sugar
   1-1/2 tsp. vanilla
   3 to 4 Tbsp. milk
   Heat oven to 350 degrees. Combine all cake ingredients in large mixer bowl. Beat at low speed. scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (2 to 3 minutes).
   Pour into greased 13x9-inch baking pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
   In 1-quart saucepan melt 6 Tbsp. butter over medium heat. Continue heating, stirring constantly, until butter just starts to turn golden (5 to 6 minutes). Watch closely. Butter will get foamy and bubble. Remove from heat. Cool 5 minutes.
   Combine browned butter, powdered sugar and vanilla in mixer bowl. Beat at medium speed, gradually adding milk and scraping bowl often, until frosting is smooth and spreadable. Frost cooled cake.
   Makes 15 servings.
   Graham Cracker Cake
   20 squares graham crackers, finely rolled (about 1-1/2 c. crumbs)
   1/2 c. all-purpose flour
   2-1/2 tsp. baking powder
   1/2 c. margarine or butter, softened
   3/4 c. sugar
   2 eggs
   1 tsp. vanilla extract
   3/4 c. milk
   Blend cracker crumbs, flour and baking powder in small bowl; set aside.
   Beat margarine or butter and sugar in large bowl with electric mixer at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
   Alternately add flour and milk, beating well after each addition. Divide batter into 2 well greased 8-inch round cake pans.
   Bake at 350 degrees for 25 minutes or until done. Cool in pans 15 minutes. Remove from pan; cool completely. Fill and frost as desired.
   White Chocolate Hazelnut Pie
   1-1/4 c. cold milk
   2 Tbsp. hazelnut flavor instant coffee
   2 pkg. (4 serving size) White Chocolate Flavor Instant Pudding or other chocolate flavor.
   1 tub (8 oz.) whipped topping, thawed, divided
   1 chocolate pie crust
   Beat milk, flavored instant coffee, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk about 1 minute. (Mixture will be thick.) Spread in crust. Spread remaining whipped topping over pudding layer in crust. Garnish as desired.
   Pear Chocolate Silk Pie
   1 9-inch prepared chocolate wafer or graham cracker crust
   1 can (16 oz.) pear halves
   1 pack (12 oz.) semi-sweet chocolate chips
   1 tsp. vanilla or orange extract
   1 c. (1/2 pint) heavy cream
   Drain pears, reserving 1/3 c. liquid. Slice 1 pear half and reserve for garnish. Dice remaining pear halves and set aside. In the top of double boiler, combine chocolate chips, reserved pear liquid and vanilla. Stir over medium heat until chocolate chips are melted and mixture is smooth; remove from heat. Cool to room temperature. In separate bowl, beat cream until stiff peaks form. Gently fold whipped cream into chocolate mixture. Fold in diced pears. Spoon mixture into pie crust. Garnish with reserved pear and refrigerate until set, approximately 4 hours.
   Banana Raisin Wheat Muffins
   1-1/4 c. flour
   1 Tbsp. baking powder
   1/4 tsp. salt
   1 c. spoon size shredded wheat cereal
   1 c. fat free milk
   1 egg
   2 medium bananas mashed (1 cup)
   1/3 c. firmly packed brown sugar
   2 Tbsp. margarine melted
   1/2 c. raisins
   Heat oven to 400 degrees.
   Mix flour, baking powder and salt in large bowl. Mix cereal and milk in another large bowl; let stand 5 minutes. Stir in egg, banana, sugar and margarine. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in raisins. Spoon batter into muffin pan which has been sprayed with no-stick cooking spray, filling each cup 2/3 full.
   Bake 20 minutes or until golden brown. Serve.
   Makes 12 servings.