While most utilize the holiday season as a time to rest, Tyrone cook Susan Hunter spent the time adding more award-winning recipes to her name.
Hunter was awarded two blue ribbons from the Just a Pinch Recipe Club, a national online recipe-swapping club based in Frankin, Tenn., that has recognized Hunter's baking efforts before. This time, her recipes for Peanut Butter Meltaway Cake and Mini Cream Cheese Pound Cakes with Pumpkin Glaze really took the cake in the eyes of Just a Pinch Food Editor Janet Tharpe, who called Hunter's cakes a "real holiday must." (See recipes on page D3.)
Hunter said the Peanut Butter Meltaway Cake was a modification of a recipe she received from a friend. She changed it by making it more brownie-like and adding a local touch by topping the cake with Gardner's Peanut Butter Meltaway Candies.
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Tyrone resident Susan Hunter’s recipe for this Mini Cream Cheese Pound Cake with Pumpkin Glaze proved a winner for the Just a Pinch Recipe Club.
"I think the Peanut Butter Meltaway Cake is good for any day, for a potluck, a birthday or anything like that," Hunter said.
Hunter made the Mini Cream Cheese Pound Cakes with Pumpkin Glaze as a seasonal treat to accompany her family's Thanksgiving meal.
"That way everyone could have their own little dessert," she said.
Annakate Tefft, publicist for Just A Pinch Recipe Club, said there are always positive comments from other club members on Hunter's recipes.
"I think Susan has definitely built up quite a following on the site," Tefft said.
Justapinch.com now boasts almost 70,000 recipes, Tefft said, with many members like Hunter posting regularly.
"A lot of people describe it as addictive," she said. "[Hunter] is the perfect example of that."
Hunter said she'll regularly check the site for twists on recipes she already knows or for new ideas.
"There's wonderful ideas out there that you would never think of," Hunter said.
Mirror Staff Writer Beth Ann Downey is at 946-7520
Peanut Butter Meltaway Cake
For cake:
3 cups flour
2 eggs
2 c ups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoons salt
1/2 cup vegetable oil
2 teaspoons vinegar
2 teaspoons vanilla
2 cups water
For peanut butter layer:
3/4 teaspoon vegetable oil
1 cup peanut butter (or more, if desired)
For topping:
1/2 cup butter
1/4 cup cocoa
1 pound powdered sugar
6 tablespoons sour milk (add 1/2 teaspoon of vinegar to regular milk)
1 teaspoon vanilla
Combine the cake ingredients and bake in a 9-by-13 pan in a 350 degrees Fahrenheit oven for 40 minutes, or until a toothpick is inserted and comes out clean.
Cool completely.
Mix peanut butter and vegetable oil and spread mixture on top of cooled cake.
Refrigerate for 20 minutes.
In a saucepan, heat cocoa, powdered sugar, sour milk, butter and vanilla. Mix until smooth and mixture comes to a boil. Let cool for a few minutes.
Pour and spread over the peanut butter layer.
Cool and keep refrigerated.
Mini Cream Cheese Pound Cakes with Pumpkin Glaze
For cake:
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour
1/4 teaspoon salt
1 teaspoon real vanilla extract
1/2 teaspoon almond extract
For glaze:
1 cup powdered sugar
2 tablespoon pure pumpkin (not pie mix)
1 tablespoon water
1/4 teaspoon cinnamon
Beat butter and cream cheese with an electric mixer until creamy. Gradually add sugar, then add eggs one at a time, beating well until yellow disappears.
Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla and almond flavorings.
Spoon batter into paper-lined muffin cups, filling 3/4 full.
Bake at 350 degrees Fahrenheit for 16 to 18 minutes or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes, then remove and let cool completely on wire racks. Remove cupcake papers and put cakes on a tray.
Mix powdered sugar, pumpkin puree, water and cinnamon until well blended.
Drizzle pumpkin glaze over cakes.
