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*~* The Autumn Baking Thread *~*

AGBF

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I felt like looking for a new cake recipe, so I thought I'd start a thread about fall baking. Traditionally, this a time when people on Pricescope start to bake with pumpkin; apples; cranberries; etcetera. And, when we do, we often end up sharing favorite recipes. I would be glad to see old favorite recipes posted again here. First of all, I am not so well organized that I always copy and file all the recipes I look at and think I might like to try. Second of all, many people will not have seen the recipes that were posted in previous years!

Naturally, I would be delighted to see new recipes posted, too!

I am posting a recipe I found for a coconut cake, which may not seem like a traditional fall recipe, but which I may bake anyway!

Cream of Coconut Poke Cake

Ingredients

1 (12 ounce) box coconut cake mix

1/3 cup oil

3 eggs

1 (14 ounce) can cream of coconut, Coco Lopez

1 (8 ounce) container Cool Whip (I will substitute whipped cream when I make it as I do not like Cool Whip.)

2 cups shredded coconut

Directions

1. Preheat oven to 350 degrees (or as directed on cake mix package).

2. Mix together cake mix, eggs, and oil.

3. Stir in 1/2 -1 cup coconut.

4. Pour batter into 9" x 13" baking pan.

5. Bake cake according to directions on box until it passes the toothpick test.

6. Remove cake from oven and cool slightly.

7. While cake is still warm, poke holes in it.

8. Shake the cream of cocnut well to make sure it is very well blended, then pour over the cake, making sure to get the edges, too.

9. Allow cake to cool.

10. Ice cake with Cool Whip or whipped cream and then top with remaining coconut.

11. You can tint the coconut on top with food coloring for any holiday.

Deb/AGBF
:lickout:
 

fieryred33143

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Wonderful idea AGBF. I was just telling FI that I'm feeling adventurous enough to try some fall baking! I'd love a pumpkin cupcake recipe if anyone has one. I can't make Thanksgiving dinner but maybe provide some good desserts ;-)
 

Haven

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Oooh, I am going to watch this thread very closely.

We just had our 4th annual Apple Fest on the 2nd, and I've been in full-swing autumn baking mode since then.

We bake a lot at Apple Fest, but the apple loaf is always the biggest hit. It isn't he prettiest dish, but it always disappears first. I buy little mini ceramic loaf pans every year so I can send tiny loaves home with everyone who wants one. Michael's has them for $1, and they're super cute.

Apple Loaf recipe from Allrecipes.com:
http://allrecipes.com/recipe/apple-loaf/detail.aspx
I add as many additional apples as I can to make it nice and moist.

Fun pictures:
IMG_0237.jpg
IMG_8408.jpg
IMG_8452.jpg
 

zoebartlett

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Great idea, Deb!

I love all things fall, and that certainly includes foods associated with the season.

Here's a recipe for apple crisp from Betty Crocker. You can substitute blueberries if you'd rather have blueberry crisp.


4 c. sliced apples
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

• Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan.
• Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed. Sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Makes 6 servings.

1 Serving:
• Calories 320 (Calories from Fat 100)
• Total Fat 11g (Saturated Fat 5g, Trans Fat 1g),
• Cholesterol 25mg;
• Sodium 80mg;
• Total Carbohydrate 52g
• Dietary Fiber 3g,
• Sugars 36g,
• Protein 2g
 

zoebartlett

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Haven, I'm glad you posted about Apple Fest! It always sounds like a blast and the food always sounds so yummy. :lickout:
 

AGBF

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Haven! These are the cutest things I have ever seen! I assume these adorable pans the loaves are in are the ones from Michael's? It so much makes me wish I were teaching school or had a young child again! What on earth am I going to do if I bake a lot of little apple loaves in ceramic pans now!!!???

Deb
:read:

HavensAppleLoaves.jpg
 

AGBF

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fiery|1318195189|3036686 said:
I'd love a pumpkin cupcake recipe if anyone has one.
This one is from about.com. I will try to post a link to it as well. It got rave reviews from everyone who tried it (ten people).

Pumpkin cupcake recipe with optional cream cheese frosting

Cook Time: 25 minutes

Total Time: 25 minutesIngredients:

•2 1/4 cups all-purpose flour, sift before measuring
•1 tablespoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•3/4 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1/2 teaspoon ground nutmeg
•1/2 cup butter, softened
•1 1/3 cups sugar
•2 eggs, beaten until frothy
•1 cup mashed cooked or canned pumpkin
•3/4 cup milk
•3/4 cup chopped walnuts or pecans

Preparation:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 24 cupcakes.

http://southernfood.about.com/od/pumpkins/r/bl40104c.htm

Cream Cheese Frosting

Ingredients:
•1/4 cup butter
•1 package (8 ounces) cream cheese, room temperature
•1 pound confectioners' sugar, sifted
•2 teaspoons vanilla extract
Preparation:
Directions for cream cheese frosting
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.


Deb/AGBF
:read:
 

dani13

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Great thread!

I love all things fall, especially baking ;)) Here is a recipe for pumpkin chocolate chip cookes!!

Pumpkin Chocolate Chip Cookies

1/2 cup margarine
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped nuts(walnuts or pecans)
1 cup chocolate chips

Cream margarine and sugar together until light and fluffy.

Beat in egg, pumpkin, and vanilla.

Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon.

Add to creamed mixture; mix well.

Add chopped nuts & chocolate chips; mix thoroughly.

Drop by teaspoons onto well-greased cookie sheets.

Bake at 350 degrees for 10-12 minutes or until lightly browned.

Remove from cookie sheets while warm and cool on racks.

Makes 3 1/2 to 4 dozen cookies.

This recipe can be doubled.

ENJOY!!! :appl:
 

MissGotRocks

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This is a recipe for an Apple Cake - it is absolutely scrumptious and extremely moist! There's never a piece left over!

Apple Cake
1/2 c. vegetable oil
2 c. sugar
3 eggs
2 tsp. vanilla

Mix these ingredients in large bowl.

Mix and add:

1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3 c. flour

Add 5 c. sliced apples(I use Gala apples), 1/2 cup chopped pecans, and 1/2 c. raisins if desired.

Bake at 325 degrees for one hour or until done. A simple glaze of powdered sugar mixed with milk may be drizzled on top.
 

Skippy123

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aw darn, I would participate as I love to bake but these twin baby boy's are keeping me way too busy! Once they are bigger I will have to come back to this thread and try some of these recipes :bigsmile: I see Missgotrocks posted apple cake, right up your alley Deb! I think I remember that you love Apple cake?
 

lliang_chi

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Just made some butternut squash ravioli:

Filling:
1 Butternut squash, medium sized split in half
1 TBS olive oil or butter
1/2 a shallot, chopped
1 tsp ground sage, or 4-5 leaves chopped or crumbled
1.5 oz goat cheese
1/4 c cream

Pasta:
1 egg
1/2 c duram flour
1/2 c semolina flour
1 tsp salt
4 tbs olive oil
1/4 + 1/4 c water.
(if you do not want to make pasta, you can buy wonton wrappers in your produce section)

Brown butter sage sauce:
1/2 shallot, chopped
1/2 tsp nutmeg
3 TBS butter
3 TBS cream
8-10 sage leaves, chopped or crumbled

Oil/line cookie sheet with parchment. Roast butternut squash in oven @ 350F, cut sides down for approx 1 hr, or until you can pierce it with a fork. Remove from oven and let cool, then mash with potato masher or fork.

While squash is baking, make pasta by mixing together both flours & salt in a mixing bowl (with dough hook or by hand). Add egg and olive oil. Add 1/4 c of water. You want the dough to be moist enough to pull away from the sides of the bowl, but be dry to the touch. Add water 2 TBS at a time, until the right consistency. Let dough rest until squash is done.

Saute chopped shallots in oil over medium heat, 6 mins. Add sage & nutmeg, and saute for 2 mins. Add mashed squash and saute for 10 mins. Turn off heat. Add cream and goat cheese, and mix until well combined.

Roll dough out to medium thickness sheets. If you pasta sheets are too thin they'll fall apart when they boil. Make sure to flour sheets generously and keep covered with plastic wrap or a scantily damp towel.

Assembly:
Lay out 1 pasta sheet on a chopping board. Drop a tsp of squash filling on along long bottom edge of your pasta sheet. Wet pasta between dollops. Fold sheet in half equatorially, so your dollops are covered. Press edges in and cut with a pastry wheel or pizza wheel. If you're using wonton wrappers, add tsp filling to middle of your wrapper, wet edges & fold in half.

Prepare sauce:
Melt butter and let brown. Add chopped shallot and saute 6 mins. Add crumbled/chopped sage. Remove from heat, add cream and stir.

Boil pasta:
Set 6 qt pot to a boil. Turn heat down to a medium boil. Salt water. Add 1/4 assembled raviolis. Cook approximately 7 mins or until raviolis float. You do not want the pot tot be at a rapid boil or the raviolis will fall apart. Drain with a slotted spoon onto plates. Drizzle with 1/2 tsp olive oil to keep pasta from sticking. Repeat with remaining raviolis. To serve, pour sauce over plated raviolis and enjoy.
 

Loves Vintage

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fiery|1318195189|3036686 said:
Wonderful idea AGBF. I was just telling FI that I'm feeling adventurous enough to try some fall baking! I'd love a pumpkin cupcake recipe if anyone has one. I can't make Thanksgiving dinner but maybe provide some good desserts ;-)
Hi Fiery :wavey: ,

Not cupcakes, but similar, and much-loved -- pumpkin whoopie pies -- http://www.teeniecakes.com/2010/09/petite-pumpkin-whoopie-pies-with-cream-cheese-filling/ I usually make a larger version for an annual bake sale that I run, but these mini's are too cute!

Pumpkin bars are also yum: http://www.howto-simplify.com/2010/10/pumpkin-bars-with-cream-cheese-frosting.html
 

Loves Vintage

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AGBF|1318202808|3036747 said:
Haven! These are the cutest things I have ever seen! I assume these adorable pans the loaves are in are the ones from Michael's? It so much makes me wish I were teaching school or had a young child again! What on earth am I going to do if I bake a lot of little apple loaves in ceramic pans now!!!???

Deb
:read:
Haven - Those loaves are adorable!

Deb - Maybe you have some neighbors who would appreciate a mini-loaf or two? I am planning to bake for my new next door neighbors. Any suggestions? They have three small children. I was going to bake over-sized chocolate chip cookies, but now I'm thinking maybe I should make mini-loaves!!
 

AGBF

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Skippy|1318257502|3037052 said:
I love to bake but these twin baby boy's are keeping me way too busy!

I see Missgotrocks posted apple cake, right up your alley Deb! I think I remember that you love Apple cake?
You know me much better than most people do, Skippy! Hug those babies for me! Does that mean no mice at Christmas time?

Deb
:saint:
 

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lliang_chi

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LV, those pumpkin whoopie pies look totally cute! I'm going to have to try making some :)
 

rubybeth

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These pumpkin muffins are AWESOME. Since I made them the first time, I've probably made them another 40 times, they are that good. I always refrigerate them and then warm up in the microwave for breakfast with my coffee. Mmmm. :cheeky: They do call for jumbo muffin tins, but I have made them in regular size muffin tins and they work just fine, just bake them for a shorter period of time (can check at 30 mins. and if toothpick comes out clean, they're done!). The topping mixture really 'makes' these, so definitely do it--just a bit more brown sugar and nuts, and soooo yummy. I've included my revisions in parenthesis below.

http://www.wholeliving.com/recipe/pumpkin-muffins

Makes 12 muffins

3/4 cup vegetable oil, plus more for pan [or spray with Pam or similar]
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree [I just use one 15 oz. can of pumpkin and it does the job]
1 cup plain low-fat yogurt [I have also used vanilla... doesn't seem to matter]
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling [I use dark brown sugar and it's a fine substitute]
1 1/2 cups coarsely chopped walnuts

Directions

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil [or spray with Pam]; set aside.
In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes [I always bake them one muffin tin at a time and go for 45 mins. but ovens definitely vary]. Cool 5 minutes in pan. [Pop 'em out and put into tupperware or ziploc bags and refrigerate.]
 

Skippy123

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AGBF|1318265186|3037108 said:
Skippy|1318257502|3037052 said:
I love to bake but these twin baby boy's are keeping me way too busy!

I see Missgotrocks posted apple cake, right up your alley Deb! I think I remember that you love Apple cake?
You know me much better than most people do, Skippy! Hug those babies for me! Does that mean no mice at Christmas time?

Deb
:saint:
Deb, I will FOR SURE give the boys a HUG from you; they will love getting your hug! No mice, maybe next year! hehe Thanks for thinking of me and the boys; you are always such a sweetheart! I will have to make Apple Cake in your honor when I get time to bake again! :bigsmile: :halo:

eta: Haven those are cute!
 

Saoirse2

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rubybeth|1318282998|3037262 said:
These pumpkin muffins are AWESOME. Since I made them the first time, I've probably made them another 40 times, they are that good. I always refrigerate them and then warm up in the microwave for breakfast with my coffee. Mmmm. :cheeky: They do call for jumbo muffin tins, but I have made them in regular size muffin tins and they work just fine, just bake them for a shorter period of time (can check at 30 mins. and if toothpick comes out clean, they're done!). The topping mixture really 'makes' these, so definitely do it--just a bit more brown sugar and nuts, and soooo yummy. I've included my revisions in parenthesis below.

http://www.wholeliving.com/recipe/pumpkin-muffins
3/4 cup vegetable oil, plus more for pan [or spray with Pam or similar]
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree [I just use one 15 oz. can of pumpkin and it does the job]
1 cup plain low-fat yogurt [I have also used vanilla... doesn't seem to matter]
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling [I use dark brown sugar and it's a fine substitute]
1 1/2 cups coarsely chopped walnuts
That recipe is very similar to Trish Boyle's....absolutely scrumptious!

BoylePumpkinCake.jpg
 

Asscherhalo_lover

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Not really a fall thing I guess but I only make it when it starts getting nice and crisp outside

Baklava

For sauce:
1 & 1/2 cups of water
1 & 1/2 cups of sugar
3/4 cup of honey
1 & 1/2 tsp of vanilla extract

For filling:
1 lb chopped or diced nuts (whatever you want, I just use walnuts)
1 tbs ground cinnamon

Other:
1 package of phyllo
1 cup of melted butter

Get a 9x13 pan & a pastry brush or a basting brush. You will also need a sharp knife and a damp cloth to keep the phyllo moist (I use a new clorox ready wipe towel-no lint and won't stick)

First the sauce, combine and stir just the water and sugar on medium-high heat until it boils & sugar is dissolved. You can pre-heat the oven to 325 now as well. Once the sugar is boiling, reduce to simmer and add the honey & vanilla. Allow to simmer for 20 min. and then put it in the fridge.

While the sauce is simmering you can assemble the baklava. Have the damp cloth ready for your phyllo. Unroll the package and cut in half to fit your 9x13 pan. Stack the two halves together and cover with the damp cloth. *EVERY TIME YOU TAKE TWO PIECES OF PHYLLO FOR THE PAN PUT THE CLOTH BACK ON THE REST* Get your bowl if melted butter and use your pastry brush to coat the bottom and sides of the pan with butter. Mix together your chopped/diced nuts and cinnamon & have them ready.

Place two sheets of phyllo together in the bottom of the pan and butter the layer. Do this three more times. Layer, butter, layer, butter. After the first few layers do the butter and then sprinkle in 2 tbs of the nut mixture. Then layer, butter, sprinkle again and again until you only have about 8 pieces of phyllo left. For the last few layers only do the butter. Use the last of your butter on top and get your knife. Cut your baklava before you put it in the oven. Cut it in squares or on a diagonal.

Pop that bad boy in the oven for about 50 minutes. After 50 minutes take it out and pour your cooled sauce all over it, make sure you get it in all of the places where you cut so the baklava can soak it all up. Do not cover the baklava with a tight plastic, it will loose it's crispiness on top. I usually just put a light layer of foil on top. Let the honey mixture soak in for at least three hours.

I often heat mine up for a few seconds in the microwave before I eat it...it's so damn good, never lasts more than a few days in my house when I make it!
 

tsavvy

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Messages
325
Threads like these make me want to eschew working for the week and move into my kitchen to bake. Pumpkin cuppies, coconut cake, apple loaves, YUM!! This weekend, I'm going to try Lliang's pumpkin raviolis and Zoe's apple crisp (with cherries).

I've become hooked on this recipe for chocolate truffle cookies, based on a cookie made by a local chocolatier (Ginger Elizabeth). They seem warm and cozy for this time of year. Since gluten doesn't like me, I make a gluten free version, but they are easy to make with regular flour - instructions for both gluten-free and regular flours are provided below.

Chocolatey Goodness Truffle Cookies

1.5 cups semi-sweet or bittersweet chocolate chips (or 8 oz of a 70% or 85% Valrhona bar)
4 T butter
2 eggs
1/2 C brown sugar
1/4 C white sugar
2/3 C Pamela's gluten free baking and pancake mix (or other GF mix)*
1/8 t baking powder
1/8 t salt
1 t vanilla
1 C chopped bulk chocolate or chocolate chips
*If you wish to make these with gluten, replace the gluten free mix with 1/2 C and 2 T all-purpose flour and add an additional 1/8 t salt and 1/8 t baking powder.

Pre-heat oven to 350F.
1. Use a double boiler to melt the 1.5 cups of chocolate and the butter. Set aside once melted and combined.
2. In a separate bowl, whisk eggs, sugar, and vanilla.
3. Add melted chocolate to egg mixture and mix until combined.
4. Add flour, baking powder, and salt and mix until combined. Let cool for 5 minutes, then add chocolate chips/chopped bulk chocolate and let stand for 10 minutes.
6. Use tablespoon (or slightly larger) to place cookies on lightly oiled baking sheets.
7. Bake at 350F for 4 minutes, then turn pan. Bake for another 2-5 minutes until the middle does not look raw.

**If you really like nuts, add 1/2 C chopped pecans during step 4.
 

monarch64

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Zoe, I'm baking your Betty Crocker Apple Crisp recipe tonight for our group movie night! Thanks for sharing the recipe, I haven't made apple crisp since 4th grade, but I remember loving it then!
 

JillyC

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I love to bake, so thanks Deb, for starting this thread and thanks to those who've contributed recipes. I made Haven's Apple Loaf today--Yum! Highly recommend it! Next, I think I'll try Miss Got Rocks' Apple Cake!

I also got a kick out of Skippy's Mice.....I can see what the mice are made of, but I'm not quite sure what they're sitting on....? Oreos?
 

audball

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Dani|1318204869|3036765 said:
Great thread!

I love all things fall, especially baking ;)) Here is a recipe for pumpkin chocolate chip cookes!!

Pumpkin Chocolate Chip Cookies

1/2 cup margarine
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped nuts(walnuts or pecans)
1 cup chocolate chips

Cream margarine and sugar together until light and fluffy.

Beat in egg, pumpkin, and vanilla.

Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon.

Add to creamed mixture; mix well.

Add chopped nuts & chocolate chips; mix thoroughly.

Drop by teaspoons onto well-greased cookie sheets.

Bake at 350 degrees for 10-12 minutes or until lightly browned.

Remove from cookie sheets while warm and cool on racks.

Makes 3 1/2 to 4 dozen cookies.

This recipe can be doubled.

ENJOY!!! :appl:
Dani - does it have to be margarine or would butter work just the same! TIA...I'm hoping to try these this weekend! Yum :praise:
 

AGBF

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JillyC|1318374295|3038082 said:
I also got a kick out of Skippy's Mice.....I can see what the mice are made of, but I'm not quite sure what they're sitting on....? Oreos?
JillyC-

I am sorry it took me so long to post an answer to you! Here is a link to the thread in which Skippy originally posted her recipe with its adorable pictures. As she says in that thread, the mouse is made of a cherry that is dipped in chocolate plus a chocolate kiss and an almond. It is sitting on an Oreo half.

[URL='https://www.pricescope.com/community/threads/holiday-cookie-recipes.73268/page-11#post-2811393#p2811393']https://www.pricescope.com/community/threads/holiday-cookie-recipes.73268/page-11#post-2811393#p2811393[/URL]

Deb/AGBF
:read:
 

tuffyluvr

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OOOOOOHHH!!! I loooove baking!! I found a couple bags of cranberries in the freezer last fall and I have made this recipe several times--I made it with summer berries over the summer, and it was also wonderful!! Even better served warm with ice cream! :lickout:

http://www.epicurious.com/recipes/food/views/Cranberry-Buckle-with-Vanilla-Crumb-358317

I use the entire recipe of the vanilla crumb, rather than just 3/4c as the recipe requests... it's just like a strusel, which I LOVE, and I figure that if SOME strusel is good, MORE is better!!!!

I also love baking jalapeno cheddar cornbread (I use the recipe on the back of the cornmeal box and add corn kernals, sharp cheddar and chopped jalapenos) or jalapeno cheddar biscuits (again, I use the recipe on the back of the baking powder can and add cheese and chopped jalapenos). I love making a big batch of veggie chili and I freeze half, and after I defrost it i put it in a casserole and either pour the cornbread batter on top or drop spoonfuls of the biscuit dough on and bake it like a casserole.

This is the veggie chili recipe I like. I leave out the cinnamon (it's weird) and add corn. It's super healthy so you don't have to feel bad about having cornbread or biscuits :lickout:
http://www.epicurious.com/recipes/food/views/Spicy-Two-Bean-Vegetarian-Chili-107274

Haven--I'm bookmarking your apple bread recipe!!!
 

AGBF

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tuffyluvr|1319689443|3048510 said:
OOOOOOHHH!!! I loooove baking!! I found a couple bags of cranberries in the freezer last fall and I have made this recipe several times--I made it with summer berries over the summer, and it was also wonderful!! Even better served warm with ice cream! :lickout:

http://www.epicurious.com/recipes/food/views/Cranberry-Buckle-with-Vanilla-Crumb-358317

I use the entire recipe of the vanilla crumb, rather than just 3/4c as the recipe requests... it's just like a strusel, which I LOVE, and I figure that if SOME strusel is good, MORE is better!!!!
tuffyluvr-

Your cranberry buckle recipe looks mouthwatering to me. (I have one of those small booklets just on cranberry recipes!) I also love streusel toppings, so as soon as I saw the word, "streusel" I went for it! But I looked at the recipe and I have a question. What is vanilla crumb? Is it a pre-made product? I looked to see if there was a recipe for how to make it and didn't see one. Can one make it oneself? If so, what is it...(so that I would know what to make)?

PS-I love your notion of, if some streusel is good, more is better. As soon as I saw the amount of sour cream to be added, I thought, "I bet more would be better"!

Deb/AGBF
:read:
 

tuffyluvr

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AGBF|1319690310|3048521 said:
tuffyluvr|1319689443|3048510 said:
OOOOOOHHH!!! I loooove baking!! I found a couple bags of cranberries in the freezer last fall and I have made this recipe several times--I made it with summer berries over the summer, and it was also wonderful!! Even better served warm with ice cream! :lickout:

http://www.epicurious.com/recipes/food/views/Cranberry-Buckle-with-Vanilla-Crumb-358317

I use the entire recipe of the vanilla crumb, rather than just 3/4c as the recipe requests... it's just like a strusel, which I LOVE, and I figure that if SOME strusel is good, MORE is better!!!!
tuffyluvr-

Your cranberry buckle recipe looks mouthwatering to me. (I have one of those small booklets just on cranberry recipes!) I also love streusel toppings, so as soon as I saw the word, "streusel" I went for it! But I looked at the recipe and I have a question. What is vanilla crumb? Is it a pre-made product? I looked to see if there was a recipe for how to make it and didn't see one. Can one make it oneself? If so, what is it...(so that I would know what to make)?

PS-I love your notion of, if some streusel is good, more is better. As soon as I saw the amount of sour cream to be added, I thought, "I bet more would be better"!

Deb/AGBF
:read:

YESSSSS!!! Awesome!! I don't like that it's called "crumb" either. It's totally streusel--maybe they don't call it that because it has some liquid vanilla? Maybe a steusel can't have liquid. And the recipe for the crub/streusel/whatever is tricky. There is a link for it in the recipe for the buckle--in the ingredient list, if you click on 1 c. Vanilla Crumb, it takes you to the recipe. Epicurious does this--if a recipe has several elements, they list them as seperate recipes. It has been problematic for me when I use the iPhone app as my grocery list!!! :errrr:

here is the recipe for the "vanilla crumb"
http://www.epicurious.com/recipes/food/views/Vanilla-Crumb-358355
 

AGBF

Super_Ideal_Rock
Premium
Joined
Jan 26, 2003
Messages
21,819
tuffyluvr|1319690946|3048527 said:
YESSSSS!!! Awesome!! I don't like that it's called "crumb" either. It's totally streusel--maybe they don't call it that because it has some liquid vanilla? Maybe a steusel can't have liquid. And the recipe for the crub/streusel/whatever is tricky. There is a link for it in the recipe for the buckle--in the ingredient list, if you click on 1 c. Vanilla Crumb, it takes you to the recipe. Epicurious does this--if a recipe has several elements, they list them as seperate recipes. It has been problematic for me when I use the iPhone app as my grocery list!!!

here is the recipe for the "vanilla crumb"
http://www.epicurious.com/recipes/food/views/Vanilla-Crumb-358355
Thank you so much, tuffyluvr! I didn't know you were on the job, so I put, "vanilla crumb" into a search engine and went looking myself! Eventually I found a site where a woman had used the same recipe you posted above (omitting the orange zest). She had even posted photos of her own attempts at cranberry buckle. The great thing was that she, also, posted a recipe for vanilla crumb. Being totally lazy, if I had known you would do the work for me I would have done nothing, but I was afraid you were gone for the evening!!You are a total doll!! I wish I hadn't promised an apple dessert on Saturday for a party, but I have! Well...I'll enjoy baking that, too!

http://tastespace.wordpress.com/2009/12/19/cranberry-buckle-with-vanilla-crumb/

Hugs,
Deb
:read:
 

tuffyluvr

Brilliant_Rock
Joined
Mar 24, 2011
Messages
1,339
No problem!!! :wink2:

The photos in that recipe look pretty accurate, but mine was definitely more, ummm, crumb-heavy... hahahahaa!!!
 
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