Ingredients

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil)
    (you can also use shortening, if you prefer)
6 to 7 cups of flour

Directions

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9 x 13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees F for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

I first had this at Old Sturbridge Village here in Massachusetts and I fell in love with it.  It wasn't until recently that Old Sturbridge Village put the modernized version up on their website so I send a very big thank you to them for sharing this with us.  This recipe was taken from Amelia Simmons' "American Cookery" (1796).  

Ingredients

• 6 tablespoons butter
  
• Juice of 1 lemon
  
• 3/4 cup stewed, pureed apples
  
• 3/4 cup sherry
  
• 1/2 cup heavy cream
  
• 3/4 cup white sugar
  
• 4 eggs
  
• 1/2 recipe for pie crust
  
• 2 teaspoon grated nutmeg (or to taste)
  

Directions

• Melt butter and set aside to cool.
  
• Squeeze lemon and remove seeds.
  
• Add lemon to stewed apples, sherry, cream, and sugar and mix well.
  
• Add melted butter to mixture, blending well.
  
• Beat eggs and add to mixture.
  
• Prepare pastry and line deep, 8-inch pie plate.
  
• Season with grated nutmeg and spoon mixture into prepared pie plate.
  
• Bake 15 minutes at 400°F. Reduce heat to 350°F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.
  

For those of you interested in the historical cooking version: 


Original Recipe
Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12 of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; bake one hour and a quarter.


Hearth Method
1. Using a redware bowl over hot coals, melt the butter and set aside to cool.
2. Follow Steps 2-7 in the Modern Method recipe.
3. Bake 1 hour in hot bake-oven, or preheated Dutch oven, with coals on lid and below.

Indian Pudding is actually a version of Hasty Pudding that was created here in New England. The English wanted their Hasty Pudding but had to make alterations because of the lack of ingredients in the new world so they improvised.  They changed to cornmeal and maple syrup but this made the cooking process anything but hasty so the pudding was renamed for it's gifted component of cornmeal.

There are several methods of making Indian Pudding ranging from using left over corn bread but I am sticking with the traditional version of cornmeal.

Ingredients

• 2 cups milk
  
• 2 cups light cream
  
• 3 tablespoons stone ground yellow cornmeal
  
• ½ cup brown sugar
  
• ½ cup maple syrup
  
• 1 tablespoon butter
  
• 1 teaspoon cinnamon
  
• 1 teaspoon ginger
  
• ½ teaspoon salt
  
• 1/8 teaspoon nutmeg
  
• Pinch ground cloves
  
• 1/8 teaspoon baking soda
  
• 2 eggs, beaten
  

Directions
In a heavy pan scald milk and cream.  Gradually 
sprinkle with yellow cornmeal and bring to a boil, 
stirring briskly.  Stir in sugar, maple syrup, butter 
and all the other dry ingredients.  Let the mixture 
cool slightly.  

In a small bowl beat the eggs with the milk/cream 
mixture.  Pour the batter into a buttered 1 ½ quart 
baking dish and bake in a moderately slow oven 
(325 degrees F) for 2 hours.  

Serve hot or warm with whipped cream or ice cream 
if desired.

Ingredients

• 1 Cup Sugar
• 1/2 Cup Crisco
• 1/2 Cup Molasses
• 1/2 Cup Milk
• 3 Cups Sifted Flour
• 1 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1/2 Tsp Nutmeg
• 1/2 Tsp Salt
• 1/4 Tsp Ground Cloves
• 1 Cup Raisins, soaked to soften
• 1 Egg, room temperature

Directions

• Cream sugar and shortening until light and fluffy
• Add molasses and milk.
• In a separate bowl, mix flour, spices and salt together with a whisk.
• Add flour mixture to shortening mixture
• Add egg and raisins.
• Spread on parchment lined cookie sheet
• Bake 20 minutes at 375 degrees
• Cut into squares and serve

Optional

• Mix milk and powdered sugar then drizzle over the tops of the hermits.
• Let bars sit until the glaze has dried and become hard.

Ingredients

• 2 Eggs, room temperature
  
• 1 Cup sugar
  
• 3/4 cup Shortening, melted and cooled
  
• 2 to 4 Tbs Milk
  
• 1 tsp Vanilla
  
• 2 Tbs Anise Extract
  
• 3 tsp Baking Powder
  
• 3 Cups Flour
  
• 1/4 tsp salt
  

Directions
  

• In a large bowl mix flour, baking powder and salt together with a whisk then set aside.

• In a separate bowl, cream shortening and sugar together until well blended.
  
• Add one egg at a time to the shortening mixture, beat on medium speed until fluffy.
• Add vanilla and anise extract.
• Add flour mixture to the shortening mixture one large spoonful at a time until the entire amount is blended.
• If mixture seems very dry, add 2 to 4 Tbs of milk.
• Let the batter set for a while to make it easier to handle.
• Once batter has rested, make balls from it roughly the size of a walnut and place them on a parchment lined cookie sheet.
• Bake at 350 degrees for 10 to 15 minutes or until the top just starts to crack and they are lightly browned on the bottom.  Cookies should be pale and even colored on the top.
• 
  

Frosting Directions

• In a small bowl, mix powdered sugar and milk together to form a thick, slow moving glaze. 
• Dip each cookie into the glaze.
• Hold glazed cookie over another bowl and sprinkle the top with candy ball decorations in Christmas colors.
• Place on a rack to let the glaze dry and harden.  

INGREDIENTS

• 1 egg
• 1 cup (2 sticks) butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Cream butter and sugar together until smooth, add egg and vanilla.
3. Using a large spoon, add flour to the mixture until everything is well blended.
4. Using a cookie press or pastry bag, pipe the dough onto the cookie sheet forming a circle (or whatever shape you prefer).
5. Bake for 8-10 minutes or until the edges are turning golden brown.

Ingredients
1 Dunkin Hines Lemon Supreme Cake Mix
3 eggs (for cake mix)
1/3 cup vegetable oil (for cake mix)
1 cup Water (for cake mix)
6 egg yokes
4 Tbsps butter, room temp
2 cups Milk
1/2 cup flour
1 1/4 sugar
2/3 cup lemon juice
4 Tbsp Turbinado (or some other coarse sugar)
2 Tbsp Lemon Juice

Directions
1. Preheat oven to 350 degrees.
2. Spray oil one 9 x 13 baking pan.
3. Prepare cake mix as directed on the package and pour into baking pan.
4. In a medium mixing bowl, combine sugar and flour and whisk together then set aside.
5. In another large mixing bowl, whisk together egg yokes and butter until smooth.  Add milk and lemon juice whisking quickly to avoid curdling the milk. Add the sugar and flour mixture, continuing to whisk until all ingredients are incorporated.
6. Using the back of a large spoon, pour the lemon mixture noto the back of the spoon, over the cake mix slowly. Using the spoon will prevent the two from mixing together in the pan so do not skip this step.  Make sure to leave 1/2 inch edge of cake mix to prevent sticking.  Place cake gently in the oven to prevent mixing.
7. Bake for 40-45 minutes or until the cake looks firm and set.
8. Mix Turbinado with remaining lemon juice and spread over top of the cake while it's still hot from the oven.

Swiss Cake Roll (Boche De Noel)
Dark chocolate sponge cake rolled around a light and fluffy marshmallow filling.
Prep Time:

Cook Time:

Servings:

Submitted by:




Ingredients
CAKE:

3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa
FILLING:

1/4 c. Crisco
1/4 c. butter
1/2 c. confectioners' sugar
1/2 tsp. vanilla
About 4 tbsp. marshmallow fluff

Directions
Preheat oven to 375 degrees. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with waxed paper or foil. Grease generously. Beat eggs in small bowl on high speed until thick, about 5 minutes. Pour into larger bowl. Add sugar gradually. Beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes.Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Remove foil. Trim stiff edges if needed. Roll cake up with towel. Cool on cake rack, 30 minutes or more. Unroll cake and spread with filling.

FILLING: Cream all ingredients, beginning with first 3 then add vanilla and marshmallow. Beat until smooth. Spread on chocolate Swiss roll, then roll up. Cake can be sprinkled with confectioners' sugar.

Triple Chocolate Squares

"I was an odd child who didn't really like chocolate. Now that I'm getting older (old as dirt actually) I find my taste has changed and I not only love chocolate but I crave it. This is one of those chocolate "80's" doctored cake mix recipes. I have no idea where my mother got it but when we make it, I have to restrain myself from slamming my face into the plate and eating all of them at once (at least while anyone is looking.)"
Prep Time:
30 Minutes
Cook Time:
40 Minutes
Servings:
18
Submitted by:
Jacqui



Ingredients

• 1 package instant chocolate pudding mix
• 1 egg
• 1 package chocolate cake mix
• 3/4 cup Wesson oil
• 1/2 chocolate chips

Directions

1. Make pudding and let it set for 5 minutes. Fold cake mix, egg and oil into the pudding, mix and pour into greased brownie pan.
2. Sprinkle with chocolate chips (and or nuts if you wish), bake in 350° oven for 40 minutes. Remove from oven and let cool for at least 10 minutes before cutting into medium size squares.

Notes
The squares are very tender and delicate so be prepared for a struggle getting them out of the pan without breaking. Once you taste them and experience the texture and chocolate explosion in your mouth, you wont give a if they get mangled a bit.

Super Strawberry Cake with Cream Cheese Frosting

"Pronounced: Supah Strahberry Cake. There is a little company here in Massachusetts that puts out pre-packaged items most New Englanders consider "comfort" foods. It's a flavor that brings you back to your childhood and this cake is one that they no longer make so my mother and I had to re-invent it. After many...many...many failures, we think we've finally nailed it. We've used pre-packaged items in this version but I'll post our "from scratch" version later. Use a strahberry cake mix for an extreme strahberry taste."
Prep Time:
20 Minutes
Cook Time:
35 Minutes
Servings:
8 
Submitted by:
2 Hours



Ingredients
1 package white cake mix (any brand)
1 package strawberry flavored gelatin
2/3 cup vegetable oil
4 eggs
1 can strawberry pie filling (divided in half) 
1/2 cup buttermilk
6 oz cream cheese
6 tbsp butter
2 cups powdered sugar

Directions
1. Pre-heat oven to 350 degrees (F). Lightly grease one glass 9x13 cake pan (or two 9 inch rounds).

2. Take half the can of strawberry filling and mash strawberries with a fork. Leave other half of the can set aside for later.

3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, mashed strawberries with filling gel and buttermilk. Mix until just combined, batter will be slightly lumpy.

4. Pour batter into prepared pan(s).

5. Bake for approximately 25 to 35 minutes or until a toothpick inserted in center comes out clean. Let cool completely before frosting.

Cream Cheese Frosting:

1. Mix cream cheese and butter until blended smoothly with electric mixer.
2. Add powdered sugar in 1/2 cup increments until all sugar has been added then whip on high speed for 1 minute.
3. Chill frosting for 30 minutes before using.
4. After frosting cake, top with second half of the strawberry pie filling.
Notes
Over mixing this cake can keep it from rising completely and under mixing it could leave you with gummy spots from the gelatin. You want the dry ingredients to be wet through but still lumpy looking.

Sour Cream Coffee Cake

"This cake will fill your kitchen with a wonderful smell that will draw the family together. It makes a great brunch or social function dish too!"
Prep Time:
20 Minutes
Cook Time:
45 Minutes
Servings:
8
Submitted by:
Joy



Ingredients

• 1/2 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour, sifted
• 
  

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup white or brown sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Notes
I don’t have nuts in this recipe because I’m allergic to most kinds of nuts but you can add chopped nuts into both the topping and the cake and I hear it's great!

Pumpkin Cheesecake
This is a recipe I use when I am looking for something a little richer and a little different from the standard pumpkin pie.
Prep Time:
30 minutes
Cook Time:
90 minutes
Servings:
12
Submitted by:
Jacqui Roy



Ingredients

1 1/2 cups graham cracker or gingersnap cookie crumbs
3/4 cup ground pecans
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 14 oz can solid pack pumpkin
1/2 cup heavy cream
2 1/2 Tbsp maple syrup
2 1/2 Tbsp Dark Molasses
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/2 teaspoon ground ginger
4 eggs

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour or line with parchment a 9 inch spring-form pan.


2. Using a fork, combine cookie crumbs, ground pecans, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

3. In a small sauce pan on medium heat, combine pumpkin, cinnamon, allspice, ground ginger, molasses, maple syrup and vanilla.  Heat through until just starting to bubble then remove from heat and set aside to cool.  


4. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Mix in the cream. Beat in the eggs, one at a time, mixing until smooth.  Mix in cooled pumpkin mixture one spoonful at a time until smooth and fully incorporated.


5. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes with a loaf pan half full of water sitting next to it in the oven until the center of the cheesecake has set. The water bath in the oven will help prevent the cheesecake from cracking.  Allow to cool in pan for 30 minutes, then refrigerate until served.
Notes
I will sometimes cover the top with a very thin layer of sweetened sour cream before the cheesecake has cooled.  This is another trick to prevent cracking so that your cheesecake has a perfectly smooth top.

Perfect Pumpkin Pie
I can't even begin to tell you how long it took me to get to this recipe; the failures were spectacular. I have screwed up pumpkin pie for years to where it became the running joke in my family.  I finally became so frustrated and determined that I researched it for days before coming up with this recipe.  Here is the final perfected version which should save you years of failures, snickers and punchlines.
Prep Time:
15 Minutes
Cook Time:
50 Minutes
Servings:
8
Submitted by:
Jacqui Roy



Ingredients
1 14 oz can pumpkin puree (not pumpkin pie filling)
1 1/2 tsp. Ground Ginger
1 Tbsp Dark Molasses
1/2 Tsp Allspice
1 Tsp Cinnamon
1/2 Tsp.  Salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3 eggs
1 cup evaporated milk
1 pie crust (pre-baked, see notes)

Directions
1. In small sauce pan on medium heat add: Pumpkin Puree, Ginger, Molasses, Allspice, Cinnamon and Salt.  Stir mixture until it is just starting to bubble then remove it from the heat and set aside.

2. In a large mixing bowl combine: Sugar, Brown Sugar, Eggs and Evaporated Milk.  Wisk until well blended.  Slowly add pumpkin mixture to the bowl one large spoonful at a time.  Make sure you do this slowly so that you do not add to much heat to the egg mixture or it will cause the pie to become grainy.  Blend mixture well then pour into prepared pie crust (see notes).

3.  Cover the edges of the pie crust with a ring made of aluminum foil to keep them from over baking (see notes). Bake pie at 350 degrees for 50 to 55 minutes or until the center looks set (jiggle the pie slightly to test the center).  Remove from oven and cool on a rack for at least 30 minutes before serving.
Notes1.  If using pie dough (either homemade or store bought) place dough in the pie pan and crimp edges.  Cover with aluminum foil then pour dried beans into the center.  Bake at 305 degrees for 10 minutes.  Remove from oven and immediately add pie filling then return to the oven following the baking instructions for the pumpkin pie.  If you use a frozen pie crust, thaw and pre-bake using these directions.  You should never use an already baked pie crust or a cookie crumb crust for this pie.  Both will become soggy and ruin the pie.

2.  Cut a square of Aluminum foil large enough to cover the entire pie with some overhang.  Cut it into a circle then fold in half and cut out the center, leaving enough foil to overhang the inside and outside edge of the pie by no more than 1 inch.  You just want enough to cover the crust but not the pie filling.  This will protect the crust edge so it doesn't become burnt or over cooked.  Take care when removing the foil because it will mark the surface of the pie.  If you do mark up the surface, don't worry, just add whip cream to hide the imperfection.

Lemon Pudding Cake
"... for my brother. This is as close as we could get to the old Betty Crocker lemon cake with pudding mix which they stopped making about 30 years ago."

Prep Time:
5 Minutes
Cook Time:
40 Minutes
Servings:
8
Submitted by:
Jacqui



Ingredients

• 1 Jiffy Yellow Cake Mix
• 1 22oz Can Lucky Leaf Premium Lemon Pie Filling
• 1 egg
• 1/2 cup cold water
• cooking spray
• 
  

Optional For extra lemon kick:
3 Tbsp lemon juice
3 Tbsp granulated sugar

Directions
1.Preheat oven to 350 degrees.

2.Spray bottom and sides of an 8X8 glass baking dish with cooking spray and set aside.

3.Mix cold water with egg then add Jiffy cake mix. Mix until smooth (1 - 2 minutes)

4.Pour cake mix into baking pan then spoon lemon pie filling carefully on top of cake making sure pudding does not come any closer than a 1/2 inch from the edge of the pan.

5.Bake for 40 minutes or until golden brown. Pudding will sink almost to the bottom of the cake. Cake will be done when you can insert a toothpick in and it comes out clean.

6.Optional: Mix sugar and lemon juice in a small dish and as soon as the cake comes out of the oven, spoon mixture over the top of the cake to form a nice lemony crunch that adds a great kick to the cake.

Creme De Menthe Chocolate Cookies
These cookies were an amazing accident that you have to try.  We picked up a bag of Andes candy bits and couldn't figure out what we wanted to do with them.  Jason asked for something chocolate so this was the result and if you love Andes candies as much as we do, these are like biting into heaven.

Prep Time:
15 Minutes
Cook Time:
12 Minutes
Servings:
36 Medium Cookies
Submitted by:
Jacqui



Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour


2/3 cup Hershey's Special Dark cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 packages Andes Candy Bits (10 oz)

Directions

Preheat oven to 350 degrees F (175 degrees C).

2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the Andes candy bits. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake for 10 to 12 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Boston Cream Pie (The Original Omni Parker House Hotel Recipe)
Many don’t realize that the true, original Boston Cream Pie is a culinary creation of Boston’s Parker House, now widely known as Omni Parker House. The recipe below was originally called the Parker House “Chocolate Cream Pie”, and was created and served at Parker’s Restaurant from the opening of the hotel in October 1856. It became so popular that in 1958 it was fashioned into a Betty Crocker boxed mix and sold nationally well into the 1990s.

What made the dessert so special was its chocolate icing. When the Parker House opened, chocolate was mainly consumed at home as a beverage or in puddings. So the Parker House cake might have become well known for its rather innovative use of chocolate. In fact, the Boston Cream Pie is not a pie at all, but a two layer golden cake filled with pastry cream. The Boston Cream Pie has been distinguished as Massachusetts’ official state dessert over Toll House Cookies and the Fig Newton.

Prep Time:
24 hours
Cook Time:
45-50 minutes
Servings:
8-12
Submitted by:
Jacqui



Ingredients
One 10” round sponge cake
7 Eggs, separated
8oz. Sugar
1 Cup Flour
1 oz. Melted butter

Pastry cream
1 tbsp. Butter
2 cups Milk
2 cups Light Cream
½ cup Sugar
3 ½ tbsp. Cornstarch
6 Eggs
1 tsp. Dark rum

4 oz. toasted almonds


Chocolate icing

6 oz. Fondant
3 oz. Semi-sweet chocolate, melted

White Fondant Icing

5 oz. Fondant

Directions
Boston Cream Pie Recipe

1. Sponge Cake (for 1 10-inch pan)

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

2. Pastry Cream

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.

5. Icing the Cake

Chocolate Icing for Boston Cream Pie

Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.

White Fondant Icing

Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.

Icing Method:
Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge.


Assembly Procedures

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds. Top the cake with the chocolate icing as described. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.

Notes
Substitution for Fondant Icing

Chocolate Icing

6 oz Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup 10X Sugar (Confectioner’s)
1 tsp. Corn syrup
1 tsp. Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Banana Bread Brownies
These are unbelievable and come with a delicious brown butter frosting.

Prep Time:
15 Minutes
Cook Time:

Servings:
15 X 10 Inch Pan
Submitted by:
Jacqui



Ingredients
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 
Notes
This is the best recipe to use those banana's that have turned brown but you can use fresh ones as long as the peel is yellow and not green.