Gardenpatchcake Recipes

GARDEN PATCH CAKE

Steps:

• In a large bowl, beat oil, eggs, sugar and vanilla. Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well. Stir in vegetables. Add chips and mix well. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to a wire rack to cool completely. , For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator., Editor's Note: See below for decorating frosting recipe and directions., GARDEN PATCH CAKE DECORATING:, In a bowl, cream shortening, extracts and salt. Gradually beat in sugar alternately with milk until smooth and stiff. Cover with a wet paper towel and plastic wrap until ready to use., TO MAKE TRELLIS:, Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in between bottom of sticks (ends that are inserted into cake) and 1/2 in. between tops. Spread back side of remaining sticks with frosting; position across the 5 sticks 1 in. and 2 in. down from the top. Allow to dry, about 1 hour. Press bottom of sticks into upper left corner of cake., TO MAKE GARDEN PATCH:, Using a toothpick, mark a 5-1/2x3-1/2-in. patch in lower right corner. Lightly sprinkle with cocoa and gently press into cake., TO MAKE VEGETABLES AND BORDER:, Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip. Combine 1/4 cup frosting and red food coloring; fill bag. Holding bag straight up and down, form 8-10 tomatoes in front of the trellis. Prepare another bag, inserting #5 round tip. Combine 1/2 cup frosting and yellow food coloring; fill bag. Using the same procedure, form rows of small dots to create kernel of 8-10 ears of corn in upper right corner. Wash #10 tip and insert into a third bag. Combine 1/2 cup frosting and orange food coloring; fill bag. Using the same procedure, form 3 rows of 4 carrots on the garden patch. Add green food coloring to remaining frosting. Prepare a fourth bag, inserting leaf tip; fill with some of the frosting. Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots. Add vines to trellis. Prepare a fifth bag, inserting the star tip; fill with remaining green frosting. Form a border around base and upper edge of cake.

GARDEN PATCH CAKE

Steps:

• In large bowl, beat oil, eggs, sugar and vanilla.
• Combine dry ingredients; add to egg mixture and mix well.
• Stir in vegetables.
• Add chocolate chips and mix well.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350°F for 35-40 minutes or test done.
• For frosting, beat cream cheese, butter and vanilla until light and fluffy.
• Gradually beat in powdered sugar until smooth.
• Spread over cooled cake.
• Store in the refrigerator.

GARDEN PATCH CAKE

Steps:

• In large bowl, beat oil, eggs, sugar & vanilla. Combine dry ingredients; add to egg mixture & mix well. Stir in vegetables. Add chocolate chips & mix well. Pour into a greased & floured 13x9-inch baking pan. Bake at 350F for 35-40 minutes or test done. For frosting, beat cream cheese, butter & vanilla until light & fluffy. Gradually beat in powdered sugar until smooth. Spread over cooled cake. Store in the refrigerator. Per serving: 9008 Calories; 460g Fat (45% calories from fat); 70g Protein; 1220g Carbohydrate; 974mg Cholesterol; 2964mg Sodium Posted to CHILE-HEADS DIGEST V3 #,

GARDENSCAPE FOCACCIA RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the warm water, yeast, honey, and ½ cup (60 G) bread flour. Cover the bowl with plastic wrap and set in a warm place for 20-30 minutes, until the mixture is bubbly.
• Add the room temperature water, 5 tablespoons of olive oil, remaining 2 cups of bread flour, the all-purpose flour, and salt. Mix well with a rubber spatula to combine until the dough starts to come together.
• Turn the dough out onto a surface lightly dusted with all-purpose flour and bring together. Knead for 10-15 minutes, adding flour as needed to prevent sticking. The dough should be smooth and supple and bounce back when pressed.
• Coat a large bowl with 1 tablespoon of olive oil and transfer the dough into the bowl. Cover with plastic wrap and let rest in a warm place for 1-2 hours, until doubled in size.
• Remove the plastic wrap and punch the dough down.
• Grease a 18 x 13-inch (45 x 33 cm) baking sheet with 1-2 tablespoons of olive oil and use your hands to spread the oil all around the pan to coat. Transfer the dough to the pan and cover the dough with the same piece of plastic wrap. Let rest for 10-20 minutes so it is easier to stretch.
• Uncover the dough. With oiled hands, gently stretch the dough to fit the size of the baking sheet. Cover with plastic wrap again and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan, or refrigerate overnight. Refrigerating overnight is optional, however it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30-60 minutes before proceeding, until slightly puffed.
• Preheat the oven to 400°F (200°C).
• Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil.
• Use the dill, rosemary, edible flowers, asparagus, mushrooms, cherry tomatoes, Kalamata olives, Fresno chiles, watermelon radish, chives, and radish to create a decorative gardenscape scene on the focaccia. Sprinkle all over with flaky sea salt.
• Bake the focaccia for 15 minutes, then turn the pan and bake for another 7-10 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.
• Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
• Slice and serve.
• Enjoy!

GARDEN PATCH SQUARES

Steps:

• Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
• Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
• Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.