2015 Bubbe’s Bake-Off Winning Recipes
Recipes for the winning desserts at the third annual Jacksonville Jewish Food Festival, at Congregation Ahavath Chesed on May 3, 2015.
CAKES – FIRST PLACE – Dan Tremper
Ugly Mandarin Orange Pineapple Poke Bundt Cake
1 can (20 oz.) crushed pineapple
1 box (two-layer) yellow cake mix
1 package (four-servings) instant vanilla pudding
3/4 cup vegetable oil
1 vanilla bean pod, split in half or 2 tbsp vanilla extract, divided
1 cup powdered sugar
1 tbsp butter, melted
*2 16-oz. mandarin orange cups
*3 egg whites beaten stiff
1/2 cup powdered sugar
1 tbsp cold milk
Preheat oven to 350 F. Spray 12-cup Bundt pan with cooking spray. Drain pineapple and drain orange cups – measure the amount of orange juice and remove that amount of pineapple juice; measure 3/4 cup combined juice to use with cake mix. Reserve remaining juice for soaking mixture. Crush oranges and measure; remove the same amount of pineapple; mix oranges and remaining pineapple together. Beat cake mix, pudding mix, eggs, oil and 3/4 cup combined juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tbsp. vanilla extract into cake batter. Fold in crushed pineapple/orange mixture; fold in egg whites. Pour into prepared pan. Bake 38-42 minutes or until toothpick inserted in center comes out clean. Combine remaining juice mixture, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tbsp. vanilla extract. Remove cake from oven and set on wire rack. Poke holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Poar soaking mixture over cake. (Note: If soaking mixture begins to pool, poke additional holes.) Allow to cool in pan 30-40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
Combine 1/2 cup powdered sugar and 1 tbsp. cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Yield:: 12-16 servings.
Source: Dole.com (*added ingredients)
CAKES – SECOND PLACE – Bonnie Ruckh
Flourless Chocolate Cake
This decadent rich and chocolate cake was inspired by my daughter. Four years ago, she was diagnosed with celiac disease, so she is unable to eat foods with gluten or wheat. I strive to create new recipes that she and everyone will love.
2 oz. bettersweet chocolate
2 oz. semisweet chocolate
1 stick unsalted butter
1/2 to 3/4 cup granulated sugar
3 large eggs
1/2 cup unsweetened cocoa
CHOCOLATE GANACHE FROSTING INGREDIENTS
4 oz. heavy whipping cream
6 oz. semisweet chocolate
Preheat oven to 375 F. Line the bottom of an 8-inch pan with parchment. Place chocolate and butter in saucepan and melt over low heat while constantly stirring. Whisk in sugar, then eggs, then cocoa powder until combined. Place in pan and bake about 25 minutes or until thin crust has formed.
Heat cream, add chocolate and melt. Then pour over cake.
COOKIES – FIRST PLACE – Marcia Grado
Bubbe Toby’s Molasses Spice Cookies
1 1/2 sticks butter or 3/4 cup shortening
1/2 cup packed brown sugar
1/2 cup granulated white sugar
1 large egg, beaten
4 tbsp molasses
1 tsp vanilla
1/4 tsp salt
2 1/2 cups flour
2 scant tbsp baking soda
1 tsp cinnamon
1 tsp ground ginger
Preheat oven to 350 F. Mix all ingredients together. Form into 3/4-1-inch balls. Roll in white sugar. Sit on non-stick baking mat or parchment paper-lined cookie sheet about 2 inches apart. Bake for 12 inutes. Let set for 1 minute before removing from cookie sheet.
Yield: 3 to 3 1/2 dozen. Freezes well.
COOKIES – SECOND PLACE – Ann Stone
Aunt Ruth’s Rolled Cake
4 cups flour
4 tbsp sugar
1 tsp baking powder
1 cup shortening
3 egg yolks (save the whites)
6 oz. soda (orange was used)
1 jar apricot preserves
1 jar cherry preserves
1 jar pineapple-apricot preserves
Cinnamon and sugar for sprinkling
Mix all ingredients together with electric mixer. Divide into 3 disks; wrap and refrigerate at least 1 hour (can be overnight). Preheat oven to 350 F. Roll out each disk oblong between 2 pieces of wax paper – use a bit of flour to prevent sticking. Sprinkle with a bit of cinnamon and sugar, white raisins and chopped nuts. Bottom edge: Put a row of apricot preserves across the dough; then roll up. Middle section: Put a row of cherry preserves across the dough; fold sides toward middle; then roll up. Top section: Put a row of pineapple-apricot preserves; then roll up. Place the three rolls on cookie sheet covered with parchment paper. Brush tops of rolls with beaten egg whites, sprinkle a little cinnamon and sugar on top. Bake 25-30 minutes.