Spice caramel apple cake

Ginger Cake with Caramel-Apple Topping

Prep Time

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Whole wheat flour makes a better-for-you addition to this updated ginger cake. The creamy yogurt topping is like the icing on the cake, it’s the best part!

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Twitter2 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)
1/2 cup caramel fat-free topping
1 1/4 cups Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup molasses
1/3 cup canola oil
1 egg
1 medium tart apple, chopped
Lemon juice

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Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.
In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve with topping mixture and remaining chopped apple.

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Yield: 2 9-inch loaves

  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 cup molasses
  • 3 eggs
  • 1 cup buttermilk
  • 1/2 cup raisins or dried cranberries (optional)

Spray the bottom of two 9-inch glass loaf pans. Preheat oven to 325 degrees F. Combine flour, salt, baking soda, and spices in a bowl. Measure sugar, oil, and molasses in a separate mixing bowl. Add eggs and mix until smooth.

Add flour mixture to molasses mixture alternating with the buttermilk. Mix until smooth. Stir in raisins or cranberries if desired.

Pour into the prepared pans and bake for 55 minutes. Try not to open oven door during baking, as it may cause center to fall. A toothpick inserted in center should come out clean when it’s done.

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  • 1 quart flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • 1 heaping teaspoon salt
  • 1 heaping teaspoon ground nutmeg
  • 1 cup sugar
  • butter the size of a walnut
  • 2 eggs
  • 2 cups (approx.) sour milk

Cream the sugar and the butter. Add the eggs, not beaten. Stir together and add sour milk. Sift together the dry ingredients and add the liquid mixture. Stir up well. If too thin to roll, add flour to handle. Roll, and fry in deep fat. Dip the doughnuts quickly in hot water immediately after cooking to remove the fat. Dip some in sugar, some in cinnamon and sugar, leave some plain. Place in the crock while warm, and leave top ajar until the doughnuts cool. (If you have no sour milk, add another teaspoon cream of tartar to sweet milk, but the doughnuts won’t be as good.)

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Ginger pumpkin cookies


cup packed brown sugar
cup chopped crystallized ginger
cup butter or margarine, softened
cup canned pumpkin (not pumpkin pie mix)
2 1/2
cups all-purpose flour
teaspoon baking soda
teaspoon ground ginger
teaspoon salt
cup butter (do not use margarine)
cups powdered sugar
teaspoon vanilla
to 4 tablespoons milk

  • 1Heat oven to 375°F. In large bowl, beat brown sugar, crystallized ginger, 3/4 cup softened butter, the pumpkin and egg with electric mixer on medium speed until well blended. Stir in remaining cookie ingredients to form soft dough. (If dough is too soft, refrigerate about 15 minutes.)
  • 2Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls.
  • 3Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining frosting ingredients until smooth and spreadable. Immediately spread frosting on cooled cookies.
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pumpkin bars


cups all-purpose flour
1 1/2
cups packed brown sugar
teaspoons baking powder
teaspoon baking soda
teaspoons pumpkin pie spice
teaspoon salt
cup vegetable oil
cup apple juice
can (15 oz) pumpkin (not pumpkin pie mix)
container (16 oz) cream cheese creamy ready-to-spread frosting

  • 1Heat oven to 350°F. Grease 15x10x1-inch pan with shortening; lightly flour. In large bowl with electric mixer, beat bar ingredients on low speed until moistened. Beat 2 minutes on medium speed. Spread batter in pan.
  • 2Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3Spread frosting over cooled bars. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows. Store in refrigerator.
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tortilla soup

Tortilla Soup

3-4 chicken breasts/diced
saute with onion, garlic, green

pepper, and jalapeno peppers. (add

some of the jalapeno juice,hot

sauce, worcestershire, and chili

seasoning near the end of cooking)

add: 1 can rotel tomatoes
1 can beef broth
2 cans chicken broth
heaping tablespoon powdered chicken

several cups of water

season to taste, then thicken

slightly with cornstarch/water.

serve with fried corn tortilla

strips and chedder cheese.

(this is the soup I made for xmas

2006- it was awesome)

have several packages of corn

tortillas on hand. It takes quite a

bit of them.

TIP: use a pizza cutter to cut corn

tortillas into thin strips, then fry

in butter or spray with butter

flavor PAM and bake until golden and


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pumpkin pancakes

Yield: 12 pancakes

  • 1-1/2 cups unbleached all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1-1/2 cups canned evaporated milk (not condensed)
  • 1 cup solid-pack canned pumpkin
  • 2 large eggs, lightly beaten
  • 1-1/2 teaspoons vanilla
  • 1/4 cup bacon drippings (liquid, but not hot)
  • maple syrup, honey, or fresh fruit as accompaniment

Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.

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pumpkin pancakes

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Crab Crescent rolls

cup garlic-and-herbs spreadable cheese (from 5.2- to 6.5-oz container)
cup chopped green onions (6 medium)
can (6 oz) crabmeat, drained
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Pimiento-stuffed green olives and roasted red bell pepper, if desired

  • 1Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.
  • 2Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.
  • 3Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.
  • 4Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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Talking about Magic S’more Crescent Puffs from Pillsbury.com


can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
cup graham cracker crumbs
cup sugar
tablespoons miniature semisweet chocolate chips
large marshmallows
cup butter or margarine, melted
cup miniature semisweet chocolate chips
teaspoon shortening
  • 1Heat oven to 375°F. Unroll dough on work surface; press into 12×8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
  • 2Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
  • 3Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
  • 4In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
High Altitude (3500-6500 ft)
Heat oven to 350°F. Spray insides of 8 regular-size paper baking cups with cooking spray. In step 2, place crescent puffs in cups seam side up. In step 3, cool 2 minutes.
Nutritional Information

Nutrition Information:

1 Serving (1 Puff)

  • Calories 270
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 290mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 2g;

Percent Daily Value*:

  • Vitamin A 4%;
  • Vitamin C 0%;
  • Calcium 0%;
  • Iron 6%;


  • 1 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 3 Fat;

Carbohydrate Choices:

  • 2;

*Percent Daily Values are based on a 2,000 calorie diet.


Magic S’more Crescent Puffs from Pillsbury.com

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