Blueberry Dump Cake


Blueberry Dump Cake | Culinary Compost Recipes
A confession for my fellow foodies — I’m here to talk about dumps. Specifically, dumps that make people sniff, stand up and take notice. Dumps surreptitiously snuck in at the last minute of a highbrow dinner party, completely sideswiping hapless guests… Dumps that effortlessly upstage that atrocious concoction your Aunt Edna hastily left after the annual booster’s club meeting.

Dumps that make you question yourself “Holy Crap, why didn’t I think of that before I tried my half-assed attempt at a dump?!!?”

In retrospect, it’s hard — I’ll admit I’ve tried to make a few dumps and sadly, they fell short of achieving their intended effect — be it stress, public interruption, lack of focus or creative endeavor. Invariably, I was flushed with envy. However, I finally got my **** together and never looked back.  (Hey, what passed in the past is the past.)

Trust me… try this foolproof recipe (if you can actually call it that) and guests will run to you, screaming “Who just made that %#€@&!$ Dump?!!?”

It’s a Wisconsin classic. Enjoy—

 

Ingredients:

1 16.5 oz. box of yellow cake mix
1 21-oz. can of blueberry pie filling
1 20 oz. can of crushed pineapple, drained
1 cup fresh blueberries
1 stick of butter
1 Hail-Mary, hoping this half-assed podunk culinary hack will actually work

 

Directions:

Preheat oven to 375° F.  Dump the can of blueberry pie filling on the bottom of a 9.5 x 13 cake pan.  Spread out with a spatula. Dump and spread the crushed pineapple over the pie filling and top with 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the butter stick and drizzle over the cake mix.

Cube the remaining butter in 1/8″ chunks and place over any remaining dry cake mix.
Sprinkle the rest of the fresh blueberries on top of the cake mix.

Bake for 40 to 45 minutes, or until the cake topping is golden brown.

Remove from the oven, let stand five minutes and serve warm over vanilla ice cream.

Serves 4-6

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Rhubarb Kuchen (Cake)


Rhubarb Kuchen | Culinary Compost Recipes

This recipe – a summer classic – is from my great grandmother who was an immigrant from Torsav, Hungary. “Kuchen” is German for cake. There are many variations of this recipe – some much more sweet than others. I find this one to have the perfect balance of sweetness and tartness. If you don’t have a patch of rhubarb in your garden, you can buy enough from your local farmer’s market and freeze what you don’t use. It keeps wonderfully.

 

Ingredients:

–For the Crust Dough
1-1/2 cups flour
3/4 cup butter (or Crisco, or 1/2 butter/Crisco)
1/2 tsp. baking powder
1 egg
pinch of salt
2 tbs. milk

Mix the dry ingredients. Add the milk and egg. Mix like a pie crust with a fork, and then your fingers, using a dusting of flour on your fingers so it doesn’t stick. Ensure that all lumps are broken up. Pat out evenly in a 9×13″ baking pan. Do not roll out.

–For the Fruit Layer
2-3 cups rhubarb, washed and sliced in 1/4″ pieces (about eight stalks)
1-1/2 cups white sugar
2 eggs – beaten
3 tbs. flour

Mix well and spread over crust dough.

–For the Topping
3/4 cup brown sugar
3 heaping tbs. flour
2 tbs. butter

Mix and sprinkle evenly over the top of the fruit layer.

Preheat oven to 375° F. Bake uncovered for 45 minutes or until golden brown. Remove, let cool, cut and serve. Vanilla ice cream is a must with this recipe.

Serves 8-12

Preparing Cut Rhubarb Stalks | Culinary Compost Recipes

Preparing Cut Rhubarb Stalks | Culinary Compost Recipes

Strawberry rhubarb (shown) has a more complex flavor and a wonderful color.

Strawberry Shortcake


A summer classic. Save room at the end of your meal for this one!

Ingredients:

Cake-
1 package Duncan Hines Moist Deluxe French Vanilla cake mix
3 eggs
1-1/4 cups water
1/2 cup butter, softened

Filling and Topping-
2 cups whipping cream, chilled
1/3 cup sugar
1/2 tsp. vanilla extract
1 quart sliced strawberries

Preparation:

Preheat oven to 350 degrees. Grease two 9″ round cake pans with butter. Sprinkle bottom and sides of pans with granulated sugar.

Cake: Combine ingredients and beat for 2 minutes. Pour equal amounts in both pans. Bake 30-35 minutes. Check with toothpick in thickest part of cake for doneness. It should pull out clean with no batter sticking to it. Remove pans and let cool for ten minutes with cakes in pans. Then remove cakes and cool on baker’s racks.

Filling and Topping: Beat whipping cream, sugar and vanilla until stiff. Reserve 1/3 cup of mixture for garnish. Place one cake on platter and spread with half the cream and strawberries. Repeat with the remaining layer and whipped cream.

Serves: 4

Graham Streusel Cake


Equally hip served at a PTA meeting or Avon party. Wait, did I really say that?!? The ultimate coffee cake served with ice cream or whipped topping on the side.

Ingredients:

Crumb Mixture-
3 cups graham cracker crumbs (about 42 squares)
1-1/8 cup packed brown sugar
1-3/4 + 1/8 tsp. cinnamon
1-1/8 cup melted butter

Batter-
1 package “Super-Moist” yellow cake mix
1 cup fresh orange juice
1/3 cup vegetable oil
3 eggs

Powdered Sugar Glaze-
1 cup powdered sugar mixed with 2 tbs. water

Preparation:

Preheat oven to 350 degrees. Grease and flour a 9 x 13″ baking pan.

Mix the crumb ingredients and set aside.

Combine the batter ingredients in a bowl on low speed using an electric mixer, stirring constantly; scrape side of bowl often until moistened. Beat on medium speed for two minutes.

Pour about 2-1/3 cups of batter mix into the pan. Sprinkle about 2 cups crumb mix on top. Pour remaining batter in pan. Sprinkle with remaining crumb mix.

Bake for 40-45 minutes until the center of the cake springs back when touched. Cool and then drizzle on the glaze mix. Let sit for 35 minutes and serve.

Serves: 8