Sour Cream Coffee Cake

Adapted from recipe printed in American Profile, January 2, 2004 (Edmond Sun) by Marsha Madere

• 1 1/4 cups sugar
• 2 sticks butter, softened
• 2 eggs
• 1 eight oz carton sour cream
• 2 cups corn starch
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 heaping teaspoon cinnamon, mixed with 2 heaping teaspoons sugar

Preheat oven to 350 degrees. Grease a bundt pan very well. Sprinkle half of cinnamon and sugar mixture over the entire bundt pan until coated. Set pan aside. In a medium size mixing bowl, cream together butter and sugar. Add eggs and sour cream. Mix well. Add corn starch 1/2 cup at a time. Stir in vanilla and baking soda until evenly mixed. Pour half of the batter into the coated pan. Sprinkle remaining cinnamon sugar mixture over batter. Spoon remaining batter into pan. Bake 45 minutes. Turn cake out of pan onto a plate immediately.

Tip: Spread 1 cup chopped walnuts or pecans, along with the cinnamon and sugar mixture, over the first half of the batter. This coffee cake also is delicious with an icing glaze.

Lacy Flourless Chocolate Cake

Recipe from the Sunday Parade Magazine, Dec. 12, 2004

Ingredients:

• 2 oz unsweetened chocolate, broken into small pieces
• 4 oz semi-sweet chocolate, broken into small pieces
• 9 tablespoons unsalted butter
• 3/4 cup sugar
• 3 tablespoons ground almonds
• 5 large eggs, separated
• Pinch of salt

  Chocolate Icing:
  

• 4 tablespoons (1/2 stick) unsalted butter
• 2 oz semi-sweet chocolate
• 2 oz unsweetened chocolate
• 3 tablespoons heavy (whipping) cream
• 2/3 cup sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• confectioners' sugar for dusting
• whipped cream (optional), for garnish

1. Preheat oven to 350 degrees.Butter a 9x3 inch round springform pan; line bottom with buttered wax paper. Flour the pan, shaking out excess.
2. Prepare cake: Place both chocolates in a double-boiler over simmering water; stir until melted. Scrape chocolate into a bowl. Cool 3 minutes.
3. Gradually stir butter (at room temperature) into the chocolate. Add 1/2 cup sugar and the almonds. Stir in the egg yolks, one at a time.
4. Beat egg whites and salt in a bowl until they form soft peaks. Add 1/4 cup sugar and beat just until whites hold their shape. Fold whites, in thirds, into the chocolate. Pour batter into the pan; bake 35 minutes. Cool pan on a wire rack.
5. Remove sides of the cake pan. Invert cake onto a wire rack. Remove bottom of pan and wax paper. Cool completely.
6. Prepare icing: Melt butter and chocolates in a double boiler over simmering water, whisking constantly. Remove from heat; whisk in the confectioners' sugar and vanilla.
7. Place cake on a rack on a baking sheet; pour warm icing over cake. Spread with a spatula, making sure to ice the sides. Let rest for 2 hours.
8. Transfer cake to a serving platter. Lightly place a paper doily on the surface. Sprinkle confectioners' sugar over the top so it leaves a pattern; carefully lift off the doily and discard. Serve the cake with whipped cream, if desired.

Serves 8. Per serving (without whipped cream garnish): 530 calories, 47g carbohydrate, 7g protein, 39g fat, 190mg cholesterol.

Elegant Cheese Cake

Crust

• 1 1/2 cup GF Animal Crackers
• 2 tablespoon Butter or Margerine
• 2 tablespoon Sugar
• 1 Teaspoon Gluten Free Vanilla

Topping

• 1/2 cup Sugar
• 2 tablespoon Sweet Rice Flour or GF Flour
• 1/4 teaspoon Salt
• 2 - 8 oz Cream Cheese
• 1 teaspoon GF Vanilla
• 4 Egg Yolks
• 1 cup light Cream
• 4 stiffly beaten Egg Whites

Preheat oven to 325 degrees. Blend crumbs with butter and 2 tablespoons Sugar. press into bottom of 9 inch spring foam pan.

Blend 1/2 cup sugar with flour, salt and cream cheese (softened at room temperature). Add vanilla. Stir in egg yolks and mix well. Add cream and blend thoroughly. Fold in egg whites. Pour mixture into pan over crubs. Bake in oven for about 1 to 1 1/2 hour.

Garnish to your liking. Makes 8-10 servings.

Carrot Cake

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 2 cups sugar (can use equal parts of brown and regular sugar)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 4 eggs
• 3 cups finely shredded carrots
• 1 cup cooking oil
• 1/2 cup nuts (optional) or dried fruit

Preheat oven to 325. Combine all flours and dry ingredients. In separate bowl, beat eggs. Add carrots and oil and mix well. Add this to the flour mixture and combine. If batter is thin, add some more rece flour until it is medium-thick and not runny.

Pour batter into two greased and rice-floured cake pans or muffin tins. Do not fill more than halfway full. Bake at 325 degrees for 55 minutes or until toothpick comes out clean.

Cool 10 minutes and frost with sour cream or cream cheese frosting, below.

Frosting

• 1 package cream cheese
• 2 tablespoon GF plain or vanilla yogurt
• 1/2 teaspoon GF vanilla

Blend together and add about 3 tablespoon powdered sugar. Chill. Frost cakes or muffins.

Yellow Cake

• 1/2 cup Butter (1 stick)
• 2/3 cup Sugar
• 2 large Eggs
• 1 teaspoon GF vanilla
• 1 cup GF flour mix
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk

Preheat oven to 350. Beat butter and sugar together until light and fluffy. Add eggs and vanilla and beat well. Combine flour mix, xantahan gum, baking powder, soda and salt in medium sized bowl. Add dry ingredients to egg mixture with milk and mix until smooth. Pour into greased and rice-floured 8 inch round cake pan. Bake at 350 degreed for 30 minutes or until toothpick inserted in center of cake comes out clean. Cool completely before frosting.

Deep Dark Chocolate Cake

• 1 3/4 cup GF flour mix
• 1/2 teaspoon xanthan gum
• 2 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons GF vanilla
• 1 cup boiling water

Preheat oven to 350 degrees. Combine dry ingredients in large vowl and mix well. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into greased and GF floured 9 x 13 pan. Bake 35 to 45 minutes, or until toothpick insterted in center comes out clean. For cupcakes, bake 15 to 20 minutes. Frost with Awesome Chocolate Frosting, below.

Awesome Chocolate Frosting

• 1 stick butter
• 6 tablespoons milk
• 4 tablespoons cocoa
• 1 box powdered sugar
• 1 teaspoon GF vanilla
• 1 cup chopped nuts

Melt first 3 ingredients in pan over medium heat. Remove from heat. Blen in sugar and vanilla. Mix in nuts. Spread on cake while cake and frosting arer warm.

Louise Siegfried's Awesome Cheesecake

Crust: 1/2 Cup butter or margerine melted in baking dish. Chop 3/4 cup almonds fine and spread over butter.

Topping: Soften 2 - 8 oz cream cheese, add eggs, 1/2 Cup sugar and 1 tsp Vanilla. blend well and pour over crust.

Bake 30 minutes at 350 degrees. Cool 15 minutes.

Top: 1 pint sour cream, 1/2 cup sugar, 1 tsp vanilla mixed well.

Return to oven and bake 15 minutes at 350 degrees. Chill well before cutting into squares.