FOODIES IN ABA

In this entry of The FOCUS, we sought out some of the most skilled bakers in ABA to share their most desired dishes. Below you will find multiple recipes destined to satisfy anyone, several of which were featured in the ABA Summer Social bake-off!

Fuji Apple Delights - Don Nahhas (Cupcake Winner)

Ingredients - Cake batter

2 cups sugar
1⁄2 cup oil
2 eggs
4 cups diced Fuji apples
2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon vanilla extract
1 teaspoon salt

Instructions - Cake Batter

Combine sugar, oil, vanilla, and eggs in a large bowl, stirring until well mixed.
Sift together flour, baking soda, nutmeg, cinnamon and salt, then add to bowl.
Stir in diced apples.
Stir all ingredients together to form a batter (this is a very thick batter).
Generously spray/grease two cupcake pans (makes 2-dozen)

Bake 25 minute in a 325 degree oven.  Keep an eye on them around the 20 minute mark. 
Poke with toothpick until it comes out clean.

Immediately remove cupcakes from pan onto wire rack to cool.

Ingredients - Drizzle

2 cups confection (powdered) sugar
1/2 stick melted butter
1 tablespoon vanilla extract
2 to 6 tablespoons milk (add a little at a time to keep drizzle from being too thin or thick)
pinch of salt

Instructions - Drizzle

Combine melted butter, vanilla, salt, and sugar. Mixture will be thick.  Add enough milk to have a consistency that is not runny. Pour/drizzle/spread on warm cupcakes.

Carrot Cake Cupcakes with Pecan Cream Cheese Frosting

Ingredients - Cake batter

2 cups sifted flour
1 ¼ cups sugar (or less to taste)
2 teaspoons baking soda
1 ½ teaspoons cinnamon (or less to taste)
1 teaspoon kosher salt
1½ cups Wesson Oil (vegetable oil)
4 beaten eggs (I used organic extra-large eggs)
2 ½ cups grated carrots
½ cup of crushed pineapple (drain juice first)

Instructions - Cake Batter

Mix dry ingredients together well. Add Wesson Oil and beaten eggs. Fold in the grated carrots and pineapple. Divide batter into 24 individually lined muffin tins. Bake at 325° for 35-40 minutes or until toothpick comes out clean.

Ingredients - Frosting

½ cup softened butter
8 ounce package softened cream cheese
1 cup chopped pecans (toasted first to bring out flavor)
1 teaspoon vanilla
1 vanilla bean (scrape out seeds from bean)
1-2 cups of powdered sugar, sifted (to taste)
Pinch of salt

Instructions - Frosting

Beat butter and cream cheese together. Add other ingredients and mix. If too thick, soften with a little half and half or milk so the frosting does not tear the cupcakes. Make sure the cupcakes are completely cooled otherwise you will have a cream cheese milkshake on your hands!

Lemon Cream Cheese Cookies

Ingredients

½ cup (1 stick) unsalted butter, at room temperature
• 3 ounces plain cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• zest from 1 lemon
• 1 cup all-purpose flour
• ½ teaspoon salt

Instructions

Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the lemon zest and vanilla, and mix to combine. Slowly add the flour and salt until just incorporated, then give the bowl a good scrape and the mixture a quick stir to make sure everything is mixed in.

Drop the dough into rounded tablespoons (I used a 1-inch cookie scoop) about 1 ½ inches apart on parchment-lined baking sheets. Bake for 12-14 minutes, until the edges turn a nice golden brown (Be careful not to over-bake!). Cool the cookies for a minute or so on the cookie sheet, then transfer them to a wire rack to cool completely.

Margarita Cake by Sarah David

Ingredients - Cake batter

1 (18.25 ounce) package yellow, white or orange cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lime juice
1/4 cup tequila
2 tablespoons Grand Marnier or triple sec liqueur

Ingredients - Glaze

1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons Grand Marnier or triple sec liqueur
2 tablespoons lime juice

Instructions

Preheat oven to 325 degrees F (175 degrees C). Spray Non-sticking cooking spray in pan. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lime juice, 1/4 cup tequila and 2 tablespoons Grand Marnier. Beat for 2 minutes. Pour batter into prepared pan. Bake in the preheated oven for 35 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately when the cake comes out poke several holes and pour ½ a batch of glaze over cake. Cool in pan for 15 minutes; remove to plate and pour the rest of the 1st batch of glaze over cake while still warm. Once cool pour the second batch of glaze over top of cake. To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons Grand Marnier and 2 tablespoons lime juice. Mix until smooth.

Bakers Note: For an extra punch add a shot of tequila and 2 tbsp of Grand Marnier when cake comes out with the ½ batch of glaze.