Lemon Blueberry Cake – electric skillet

Lemon Blueberry Cake  – electric skillet

lemon blueberry cake

Ingredients:

  • 1box lemon cake mix
  • 12oz lemon yogurt
  • ½ yellow squash
  • 1 lemon
  • ½ cup blueberry
  • 2 eggs

Direction:

Zest lemon, make 1 tbsp.  Reserve lemon to make about 2 tbsp. of juice. In a bowl pour cake mix and add lemon yogurt, blueberry, eggs and lemon juice mix all well. With SM machine grate squash with cone #1 and add it to mix. Pour mixture into large skillet and cook for 15 minutes.

Carrot CAKE-electric skillet or Large Skillet – Saladmaster

From The Saladmaster Basics Class: MaMa Pat does it again!

IMG_3202

1 box Cake Mix Banana (or fruit)
3 eggs 1 squash, #1 cone Raisins, optional
Walnuts, optional

Pre-heat electric skillet to 275 degrees. Mix all ingredients. Once skillet is at desired temperature, spray with Pam and pour cake mix in. Cover and Bake for 25 minutes.

Cranberry Walnut upside down cake

Today in class we enjoyed the vegan version!  The class really enjoyed it!

 

Ingredients

2 tablespoons butter, melted        1/2 cup packed brown sugar                        1/4 cup  pecans or walnuts
1 package fresh cranberries          1 cup whipped cream (optional)                 3 eggs or flax substitute
1 pkg White Cake Mix                     2 apples, #1 cone                                            1 tablespoon cognac (optional)

Pre-heat electric skillet to 300 degrees or oven.  Melt butter, the sprinkle with brown sugar and top with pecans and cranberries.   Mix cake, apples and eggs together; spread the batter over the cranberry mix.   Bake at 300° for 30 – 40  minutes.

Add whipped topping and cognac (optional), and serve with warm cake.

Oven Baked cake:
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

Using flaxseeds in place of eggs is a great vegan trick for baking, but you don’t have to be vegan to benefit from this great substitution. Flaxseeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet.

Flaxseeds are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. They also contain a group of chemicals called lignans that may play a role in the prevention of cancer.

With all of this goodness, it seems like a great idea to get flaxseeds into one’s diet in any way possible. One great way is to use flaxseeds in place of eggs in baked goods.

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)

Stir together until thick and gelatinous.

You can also use whole flaxseeds:

1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)

Process seeds in a blender to a fine meal, add liquid and blend well.

You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

Pumpkin-Honey Cake

Ingredients

For cake

  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3/4 cup canned solid pack pumpkin
  • 1/3 cup sour cream
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, room      temperature
  • 1 1/4 cups sugar
  • 3 large eggs

For frosting

  • 1 pound Philadelphia-brand cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/3 cup plus 1/4 cup canned solid pack pumpkin
  • 1/4 cup honey
  • 1/4 teaspoon (scant) ground allspice
  • 1 cup chilled whipping cream

Preparation

Make cake:
Preheat Electric Skillet to 300°F. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.

Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.

Make frosting:
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.

Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.

Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)

Chocolate Avocado Cake w/Avocado Frosting

Ingredients:

  • 1 Box Trader Joes Chocolate Cake mix (no Hydrogenated Oils in this boxed cake) I will also do a cake from scratch omitting the water and oil as the Avocado replaces both.
  • 3 eggs
  • 1 C. semi sweet chocolate chips or 70% dark chocolate bar chopped up
  • 5 large Avocados (save 2 for the frosting)
  • 1 Zucchini

Combine cake mix,  2 avocados that you’ve mashed until creamy, eggs, shredded zucchini, and Chocolate until just blended.  Check the consistency.  If like a brownie, then good, if still too dry, add the other avocado.  Pour into a 9×13 Cake pan and bake according to box directions (or EOC if using Saladmaster on 300*.  Remove moisture from lid interior every 5/7 minutes and bake for approx. 20 min. or until done.)

Avocado Frosting:

  • 2 ripe avocados mashed
  • 1 C. Powdered Sugar
  • 1 tsp. pure vanilla extract

Mix all together until smooth and creamy.  Can use a blender or mixer.  Spread evenly over completely cooled cake.  Enjoy the vibrant green of this frosting. Yum.

  

Lebanese Lemon Yogurt Cake-Chef Vinny

Heavin on Earth!  Yes this cake is!

Ingredients

 For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Directions

*Preheat your electric skillet to 325 degrees F. Line your skillet with parchment paper, and spray with oil.

Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.