Recipe: Special Cake Toppings: Baked-On-Meringue, Broiled Frosting, Creamy Filling and Topping, Coffee Cake Topping, and Pancake Syrup
Desserts - Fillings, FrostingsSPECIAL CAKE TOPPINGS
BAKED-ON-MERINGUE
FOR THE CAKE:
unbaked batter for one 13x9-inch cake
FOR THE TOPPING:
2 egg whites
1/8 teaspoon cream of tartar
1 cup packed C&H Golden Brown Sugar
1/4 cup finely chopped walnuts
Prepare cake batter from scratch recipe or cake and pour into a greased 13x9-inch baking pan; set aside.
Beat egg whites until frothy. Add cream of tartar, then gradually beat in Brown Sugar. Continue to beat until stiff. Spread over unbaked cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts.
Bake with cake as directed.
LAZY DAISY FROSTING (BROILED)
FOR THE CAKE:
one hot baked 13x9-inch cake in pan
FOR THE TOPPING:
1/4 cup (1/2 stick) butter or margarine
1/4 cup C&H Golden Brown Sugar
1 cup flaked coconut
1/2 cup chopped walnuts
Heat butter or margarine with Brown Sugar, coconut, and walnuts. Spread evenly over hot baked cake in pan.
Broil slowly until lightly browned and bubbly.
CREAMY FILLING AND TOPPING
FOR THE CAKE:
slices of angel food or pound cake, or two baked cake layers
FOR THE FILLING AND TOPPING:
1 small (3 oz.) package cream cheese, softened
1 teaspoon vanilla
dash of salt
1/2 cup packed C&H Golden Brown Sugar.
1 cup of heavy (whipping) cream
banana slices (optional topping)
Beat 1 cream cheese until fluffy. Add vanilla and dash of salt. Gradually beat in Brown Sugar.
Whip 1 cup of heavy cream; fold into cream cheese mixture.
Heap on slices of angel food or pound cake, or use as filling and frosting for two cake layers. For an extra treat, top with banana slices. Refrigerate until served.
COFFEE CAKE TOPPING
FOR THE CAKE:
unbaked batter for one 13x9-inch coffee cake (yeast or quick-type)
FOR THE TOPPING:
1 cup dairy sour cream
1 cup packed C&H Golden Brown Sugar
dash of salt
Mix sour cream with Brown Sugar and dash of salt. Spread over unbaked coffee cake dough in pan.
Bake coffee cake as your recipe directs.
PANCAKE AND WAFFLE SYRUP
Makes about 1 pint of rich-flavored syrup
3/4 cup water
2 cups packed C&H Golden or Dark Brown Sugar
maple flavoring (to taste, optional)
Heat 3/4 cup water to boiling. Lower heat; add Brown Sugar. Stir over low heat until sugar is dissolved. Add maple flavoring if desired. Pour into pitcher or storage jar. Refrigerate leftovers.
Adapted from source: C&H Sugar
BAKED-ON-MERINGUE
FOR THE CAKE:
unbaked batter for one 13x9-inch cake
FOR THE TOPPING:
2 egg whites
1/8 teaspoon cream of tartar
1 cup packed C&H Golden Brown Sugar
1/4 cup finely chopped walnuts
Prepare cake batter from scratch recipe or cake and pour into a greased 13x9-inch baking pan; set aside.
Beat egg whites until frothy. Add cream of tartar, then gradually beat in Brown Sugar. Continue to beat until stiff. Spread over unbaked cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts.
Bake with cake as directed.
LAZY DAISY FROSTING (BROILED)
FOR THE CAKE:
one hot baked 13x9-inch cake in pan
FOR THE TOPPING:
1/4 cup (1/2 stick) butter or margarine
1/4 cup C&H Golden Brown Sugar
1 cup flaked coconut
1/2 cup chopped walnuts
Heat butter or margarine with Brown Sugar, coconut, and walnuts. Spread evenly over hot baked cake in pan.
Broil slowly until lightly browned and bubbly.
CREAMY FILLING AND TOPPING
FOR THE CAKE:
slices of angel food or pound cake, or two baked cake layers
FOR THE FILLING AND TOPPING:
1 small (3 oz.) package cream cheese, softened
1 teaspoon vanilla
dash of salt
1/2 cup packed C&H Golden Brown Sugar.
1 cup of heavy (whipping) cream
banana slices (optional topping)
Beat 1 cream cheese until fluffy. Add vanilla and dash of salt. Gradually beat in Brown Sugar.
Whip 1 cup of heavy cream; fold into cream cheese mixture.
Heap on slices of angel food or pound cake, or use as filling and frosting for two cake layers. For an extra treat, top with banana slices. Refrigerate until served.
COFFEE CAKE TOPPING
FOR THE CAKE:
unbaked batter for one 13x9-inch coffee cake (yeast or quick-type)
FOR THE TOPPING:
1 cup dairy sour cream
1 cup packed C&H Golden Brown Sugar
dash of salt
Mix sour cream with Brown Sugar and dash of salt. Spread over unbaked coffee cake dough in pan.
Bake coffee cake as your recipe directs.
PANCAKE AND WAFFLE SYRUP
Makes about 1 pint of rich-flavored syrup
3/4 cup water
2 cups packed C&H Golden or Dark Brown Sugar
maple flavoring (to taste, optional)
Heat 3/4 cup water to boiling. Lower heat; add Brown Sugar. Stir over low heat until sugar is dissolved. Add maple flavoring if desired. Pour into pitcher or storage jar. Refrigerate leftovers.
Adapted from source: C&H Sugar
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