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    Apple Spice Custard Cake


    2010 - 11.28

    Tags: , , ,
    Posted in Baking | No Comments »

    Pictures

    Cake Ingredients

    Cake Ingredients

    Pouring the Cake Mix

    Pouring the Cake Mix

    Eggs

    Eggs

    Adding Water

    Adding Water

    Adding Oil

    Adding Oil

    Mixing

    Mixing

    I Coarsely Chopped my Apples

    I Coarsely Chopped my Apples

    Adding to the Batter

    Adding to the Batter

    Folding in the Apples

    Folding in the Apples

    Pouring into Pan

    Pouring into Pan

    Ready for the Oven

    Ready for the Oven

    Custard Ingredients

    Custard Ingredients

    Pouring the Sweetened Condensed Milk

    Pouring the Sweetened Condensed Milk

    Adding Lemon Juice

    Adding Lemon Juice

    Adding Sour Cream

    Adding Sour Cream

    Mixing it Up

    Mixing it Up

    All Mixed

    All Mixed

    CAKE!!

    CAKE!!

    Pouring Custard over Cake

    Pouring Custard over Cake

    All Poured and Going Back in the Oven

    All Poured and Going Back in the Oven

    Fresh Out of the Oven

    Fresh Out of the Oven

    Sprinkled with Cinnamon

    Sprinkled with Cinnamon

    A Piece of Cake!

    A Piece of Cake!

    Apple Spice Custard Cake

    1 18.25 ounce box spice cake mix
    3 whole eggs
    1 1/4 cups water
    1/3 cup vegetable oil
    2 whole apples, peeled, cored and chopped
    1 14 ounce can sweetened condensed milk
    1 8 ounce container sour cream, at room temperature
    1/4 cup lemon juice, bottled
    Ground cinnamon

    Preheat oven to 350 degrees. Prepare cake mix as package directs; stir in apples. Pour into well greased and floured 13×9 inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean.

    Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream and ReaLemon brand. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set. Sprinkle with cinnamon. Cool.

    Refrigerate leftovers.

    Recipe found here.

    I found this cake to be interesting. I liked the cake, I liked the custard, but it was kind of weird. I mean all in all I liked it, but I think I would just make the cake with a cinnamon cream cheese (or buttercream) frosting if I ever make it again. I don’t think Justin was super fond of it. I mean he ate some, but not his favorite thing.

    Fried Banana Ravioli with Vanilla Custard Sauce


    2010 - 07.22

    Tags: , ,
    Posted in Baking | No Comments »

    This was out of my normal dessert making but I thought it sounded yummy!!!

    Pictures

    Custard Ingredients

    Custard Ingredients

    Cream and Vanilla Bean

    Cream and Vanilla Bean

    Sugar and Egg Yolks

    Sugar and Egg Yolks

    All Mixed Up!

    All Mixed Up!

    Simmering

    Simmering

    Added the Yolk/Sugar Mixture

    Added the Yolk/Sugar Mixture

    All Cooked!

    All Cooked!

    Banana Ravioli Ingredients

    Banana Ravioli Ingredients

    Banana Filling (SO GOOD!)

    Banana Filling (SO GOOD!)

    Filling it Up

    Filling it Up

    Sealing it Up

    Sealing it Up

    Raviolis!!!

    Raviolis!!!

    The First One

    The First One

    Frying Up a Batch

    Frying Up a Batch

    All Fried Up

    All Fried Up

    Fancy!!

    Fancy!!

    Lets Eat!!

    Lets Eat!!

    Fried Banana Ravioli with Vanilla Custard Sauce

    3/4 cup bananas, finely chopped
    1/4 cup light brown sugar
    1/4 cup graham cracker crumbs
    2 tablespoons walnuts, finely chopped
    2 tablespoons pecans, finely chopped
    16 whole won-ton wrapper
    1 whole egg, beaten to blend
    Vegetable oil, for frying
    powdered sugar, optional
    Vanilla Custard Sauce
    2 cups whipping cream
    1 whole vanilla bean, split lengthwise
    4 whole egg yolks
    6 tablespoons sugar

    Fried Banana Raviolis- Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas). Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead. Cover with plastic and refrigerate.)

    Add enough oil to heavy large skillet to reach depth of 2 inches. Heat over medium heat to 350°F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side. Using slotted spoon, transfer to paper towels; drain.

    Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.

    Vanilla Custard Sauce- Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

    YUMMY!!!!

    Recipe from here.