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By ANNE LONG
© St. Petersburg Times, published November 8, 2000
Rich hummingbird cake stands tall with flavor+
Hummingbird cake is always a popular dessert and deservedly so. A tall, three-layer cake frosted with cream cheese icing is an imposing sight. The moist and well-flavored cake, full of crushed pineapple, chopped pecans, chopped bananas and just the right amount of cinnamon, make it one of the first to go at the dessert table. Paula Grigas' grandchildren call it "disappearing cake."
There are many convenient foods at the grocery, and many are adaptable in a number of ways. If you haven't taken the time lately to explore the shelves and frozen food sections, take the opportunity. New items are always being added. Geraldine Skelton asked for the Dresden stollen recipe made with Bridgford's frozen bread dough. This is not a new product, but it surely eliminates a chunk of time in preparation of various items. Check labels, too. Many products have toll-free telephone numbers and Web sites for additional recipes and suggestions.
Irene Diekmann asked for assistance in avoiding cracks in the top of cheesecakes. A number of readers have shared tips that they have found helpful, and Ruth Durica shares her recipe for a cheesecake that her family recommends.
FOR: Donna Waters of Seminole and Deborah Rivera of St. Petersburg.
FROM: Paula Grigas of Lecanto, Claire Demers of Pinellas Park, Janice Snyder of Largo, Evelynn Freming and Yolanda Gianni of New Port Richey, Patricia Grass of Clearwater, Lisa Boraski of Dunedin, Maxine Yant of Oldsmar, Bessie Taliaferro of Homosassa, Ann Endo of Saitama, Japan, and Laurette Marcoux and Barbara Hatfield of St. Petersburg.
RECIPE: Hummingbird cake.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream cheese frosting:
1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened (1 stick)
1 16-ounce package confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans
Combine dry ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas.
Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
Frosting:Combine cream cheese and butter, beating until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Makes about 3 cups.
Spread cream cheese frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
If you prefer, cake can be baked in a 10-inch tube pan for 1 hour, 15 minutes or a 9 by 13-inch pan for 50 minutes. Test for doneness.
FOR: Geraldine Skelton of Port Richey.
FROM: Dolores Swanek of Spring Hill.
RECIPE: Dresden stollen using Bridgford frozen bread dough, from the Bridgford Home Baking Collection Cook Book.
1 loaf Bridgford frozen bread dough, white or honey wheat, thawed
1/2 cup chopped candied mixed fruit
1/4 cup raisins
1/4 cup chopped walnuts or almonds
1 tablespoon brandy, optional
1 tablespoon corn syrup
Flatten or roll out dough on a lightly floured board. Mix together the fruit and nuts. Place mixture in center of dough and fold over. Knead dough, using more flour if needed. Roll into oval 1/3-inch thick. Fold as for a Parkerhouse roll. Place on a greased baking sheet and roll dough lightly with floured rolling pin. Cover and let rise in warm place until doubled in size. Bake at 375 degrees for 20 to 25 minutes. While hot, brush with corn syrup which has been mixed with brandy. Let cool on wire rack.
The Bridgford Foods Corp. has a toll-free number, (800) 854-3255, and a Web address, http://bridgford.com.
FOR: Irene Diekmann of Holiday.
SUBJECT: Tips for successful cheesecakes.
Mary Van Deman of Largo shares the list of tips that she always refers to when making cheesecakes:
For creamy cheesecakes, bring all ingredients to room temperature before mixing the batter.
Use low speed when beating in eggs. Overbeating will cause too much air to mix in with the batter.
Don't open the oven while the cheesecake is baking.
When it is done, the edges will be slightly puffed and its center will appear moist. The center will set as it cools. If the cheesecake has cracks when it comes out of the oven, smooth them out with a sharp knife that has been dipped in hot water.
For the best flavor and texture, remove the cheesecake from the refrigerator 30 minutes before serving. Use a hot knife to slice cheesecake. Heat it by running under hot water, and wipe the knife clean after each slice is cut.
From Laurette Marcoux of St. Petersburg:
Let the ingredients sit out on the counter until they are room temperature before making the cheesecake.
Bake the cheesecake according to the time in the recipe and leaves it in the oven (turned off) for two hours. Laurette and her mother have had great success following these rules.
From Armond Sfraga of New Port Richey:
If the recipe calls for cream cheese and ricotta, mix these together with a mixer for at least 5 minutes or more until very creamy before adding rest of ingredients.
After the cheesecake is baked, it should stay in the oven for at least one hour.
FROM: Ruth Durica of Clearwater.
RECIPE: Cheesecake
Crumb crust:
1 1/2 cups zwieback crumbs
1/4 cup butter, melted (1/2 stick)
2 tablespoons sugar
Filling:
3 8-ounce packages cream cheese
5 eggs
1 cup fine granulated sugar
1 1/2 teaspoons vanilla extract
Topping:
3 cups sour cream
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
Combine crumbs, melted butter and 2 tablespoons sugar; line a 9- by 13-inch baking pan with crust mixture.
With electric mixer, beat together the cream cheese and sugar. Add eggs, one at a time, beating after each addition. Add vanilla. Pour over crumb crust. Bake at 300 degrees for approximately 45 to 50 minutes.
Combine topping ingredients and spread over cheesecake; bake an additional 10 minutes.
Cheesecake will freeze well.
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