Nov 282010
 

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.

Jul 222010
 

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.