Newspaper Page Text
3Smiabm Baily Ijauxxml
WEDNESDAY,
OCTOBER 11, 2006
The Home Journal’s
DINNER
TABLE
i 1
Who is the king of
syrup making?
Maple syrup making,
known as “sugaring,”
takes place all over the
Northeastern U.S. and
Canada just as winter is
losing its grip. No state,
however, is as good as
the king of making syrup,
Vermont. See page 28.
' ' ' w\
Looking ahead to the
holiday
Jean Rea takes a look
forward to the holidays
with a few recipes for
the festive season to
come. See Page 38.
Grilling 101
Have you been looking
for tips on tailgating?
Look no further as col
umnist Dan McDonald
has some useful tips
from expert tailgaters.
See Page 38.
■SR
■nSuH <*>.*
All about the yeast
Fleischmann’s Yeast
offers new recipe col
lection. See Page 48.
Wm ipf' jl
Cooking out southern
style
Although the “world’s
best” barbecue is per
haps the most feuded
over food claim, it’s hard
not to think of the South
in connection with best
of-class barbecue.
See Page 68.
Old-fashioned sheet cakes
are easy to bake, take
Special to the Journal
Families have such busy
schedules these days that
when they do find time to
get together, the host may
throw some burgers on the
grill or cook up a pot of
chili and ask their guests to
contribute side dishes and
dessert. Not really much
different from a “covered
dish dinner,” “potluck,” or
“dinner on the ground”- all
popular and easy ways for
large groups to get together
for a celebration or simple
camaraderie.
“If you’re looking for the
perfect dish to take to a gath
ering like this, you can’t go
wrong with an old-fashioned
sheet cake,” suggests Linda
Carman, Martha White bak
ing expert. “Sheet cakes are
simpler to make than layer
cakes, much easier to carry,
and everyone will love to
see you coming!”
If baking a cake seems
intimidating, a sheet cake is
a great choice. Making one
layer means you don’t have
to portion batter into sever
al pans. And since the cake
can be frosted and served
right out of the pan, you
don’t have to worry about
getting it out of the pan,
stacking layers, and frost
ing evenly.
A few baking
tins
Sheet cakes are almost
always baked in 13x9-inch
pans, and there are sev
eral kinds basic alumi
num, non-stick, disposable
aluminum or glass baking
dishes. They will all work
fine just remember to
reduce the baking tempera
ture 25 degrees when using
dark nonstick or glass pans.
Dark surfaces and glass
absorb heat, so they cook
more quickly than a shiny
pan. Oven temperature is
important when baking a
cake. If you don’t have an
oven thermometer, get an
inexpensive one at the gro
cery store, and check the
temperature of your oven.
It’s a good idea to mea
sure out all the ingredients
before your start. It makes
mixing much easier, and
you’re less likely to leave
something out.
For easier slicing, chill
cakes with creamy icing
and cut with a thin knife.
Sometimes a wet knife will
make a cleaner cut through
the icing. And if you like
to prepare ahead, all these
cakes with creamy icings
may be frozen for 3 to 4
months.
Take your choice
So now, which will it be
- banana, chocolate, or
apple? Of course, you can
never go wrong with choc
olate, especially with this
extravagantly thick, moist
Sour Cream Chocolate
Sheet Cake topped off with
a hefty layer of creamy Sour
Cream Chocolate Icing.
111 ‘ - ■ife—>. '-jg* »
. wuT ssr
jwpiifr.. •■•
- VJr MMMk ygflfeL
-r-<-
Martha White Flour
Sour cream in the cake and icing adds rich flavor
and moist texture to this extravagant Sour Cream
Chocolate Sheet Cake.
Food
Jag., , JsEmt ■ 'lk |l
If » f 4
\ V Otm
• V* s ®-
.
Martha White Flour
Moist caramel apple cake is easy to stir up by hand and is just right to take to a fall outing.
Banana Cream Sheet Cake
is the perfect example of the
delectable flavor and moist
texture that ripe bananas
contribute to baked foods.
And the “icing on this cake”
is the perennial favorite -
rich and delicious, Cream
Cheese. Or, how about a
comforting Caramel Apple
Sheet Cake? Easy to stir
up, this spicy fresh apple
cake is topped off with
Caramel Icing, but it’s won
derful with Cream Cheese
Icing, too.
For more cakes, cookies
and pies that you can take
along on family outings,
visit www.marthawhite.
comand click on the recipe
section.
Sour Cream
Chocolate Sheet
Cake
2 cups Martha White
All-Purpose Flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter, soft
ened
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking
powder
2 eggs
4 oz. unsweetened bak
ing chocolate, melted
and cooled
Sour Cream
Chocolate Icing
1/2 cup butter, soft
ened
4 oz. unsweetened bak
ing chocolate, melted
and cooled
4 cups confectioners’
'*
k? S'/'*% «v && '' Mwi'm m~’ '• : 3SSf.i frW 9
"" ';^ISPBk ir 'j^'^.«. '^K^-'? ■# *^§jp"Jjß'-
il *» t *n IjMr
'
Martha White Flour
A swirl of cream cheese icing perfectly complements this moist and flavorful Banana
Cream Sheet Cake.
sugar
1 cup sour cream
1 teaspoon vanilla
Heat oven to 350 degrees.
Grease bottom of 13x9-inch
baking pan. In large bowl,
combine all cake ingredi
ents, beat on low speed 30
seconds, scraping bowl con
stantly. Beat on high speed
3 minutes, scraping bowl
occasionally. Pour into pre
pared pan. Bake at 350
degrees for 25 to 30 minutes
or until toothpick inserted
in center comes out clean.
Cool.
For icing, combine but
ter and chocolate until well
blended. Blend in confec
tioners’ sugar, sour cream
and vanilla; beat until
smooth. Spread over cooled
cake.
12 to 15 servings
Banana Cream
Sheet Cake
Cake
2/3 cup Crisco shorten
ing
1 1/3 cup sugar
2 eggs
1 1/2 cups mashed
bananas (about 3 large)
1 teaspoons vanilla
2 cups Martha White
All-Purpose Flour
3/4 teaspoon baking
soda
3/4 teaspoon salt
1/3 cup buttermilk
1 cup chopped pecans
Cream Cheese Icing
1 (8-oz.j pkg. cream
cheese, softened
1/2 cup butter, soft
ened
4 cups confectioners’
sugar
2 teaspoons vanilla
Heat oven to 350 degrees.
Grease 13x9-inch baking
pan. In large bowl, com
bine shortening and sugar,
beat until light and fluffy.
Add eggs, one at a time,
beating well after each addi
tion. Blend in bananas and
vanilla.
In another bowl, combine
flour, soda and salt; whisk
or stir to blend. On medi
um low speed, blend about
1/3 of the flour mixture
into the creamed mixture.
Blend in about half of the
buttermilk. Repeat with
flour mixture and butter
milk, ending with remain
ing flour mixture. Stir in
pecans.
Pour into prepared pan.
Bake at 350 degrees for 40
to 45 minutes or until cake
begins to pull away from
sides of pan and toothpick
inserted in center comes
out clean. Cool.
In large mixing bowl,
beat cream cheese and but
ter together. Gradually add
sugar and stir until smooth.
Add vanilla; blend thor
oughly. Spread over cooled
cake. Store in refrigerator.
12 to 15 servings
Caramel Apple
Sheet Cake
SECTION
B
Cake
2 eggs
1 cup Crisco vegetable
oil
1 3/4 cups sugar
2 1/2 cups Martha
White Self-Rising Flour
3 cups peeled chopped
apples
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla
Caramel Icing
1/3 cup butter
2/3 cup firmly packed
dark brown sugar
1/3 cup milk
3 cups confectioners’
sugar
1 teaspoon vanilla
Pecan halves, optional
Heat oven to 300° F.
Grease a 13x9-inch baking
pan. In large bowl, beat
eggs. Add oil and sugar; stir
until well blended. Stir in
remaining cake ingredients;
blend thoroughly. Pour bat
ter into pan. Bake at 300°
F. for 1 hour 10 minutes
or until cake begins to pull
away from sides of pan.
Cool.
For icing, melt butter in
saucepan over medium-low
heat. Stir in brown sugar;
cook and stir 2 minutes.
Add milk, continue cook
ing until mixture boils, stir
ring constantly. Remove
from heat; gradually stir in
confectioners’ sugar. Add
vanilla; blend well. Spread
over cooled cake. If icing
gets too thick, add a little
more milk; blend well.