Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 5th 2018 edition. By: Blaise Doubman
Blaise the Baker Baking School, Blue Ribbon Baby Food Cake
When my best friend, Cindy Shelton, asked if her granddaughter, Maddie Shelton, could bake with my Grandma Barbra and myself for a 4-H project, my answer right away was, yes! For the past several years I have been thinking about offering some type of cooking school or baking school and this was the perfect opportunity to test things out! The baking day went fabulous and even a recipe was born from the project! Maddie went above and beyond my Grandma Barbra and I’s expectations and was a pro in the kitchen. Beating, folding, sifting and pouring, Maddie really did great. The project called for a cake made from baby food and I had the perfect recipe. The addition of baby food in the cake really makes the cake flavorful and super moist. I know, lots of people hate that word but what other word should be used!?
A couple of days after our baking school, Cindy made sure to tell me Maddie had won a blue ribbon from the cake! There was no doubt in my mind that she would win, after all, I knew the recipe was a wonderful recipe because I had made it several times before. Our baking day ended with Maddie’s family stopping by and all of us sharing a piece of cake. Everyone loved it! My Mom, Darla, even stopped in for a little fun, as did my Dad, Jamie and the newest addition to my life, my little 8 week old Sheltie, Penny. Needless to say, wonderful memories were made and I was so proud of Maddie for doing a job well done! In my opinion, she really has a bright future ahead of her. Congratulations Maddie and thanks again for thinking of me!
Maddie Shelton’s Award Winning Baby Food Cake
This cake will last up to 5 days, covered with plastic wrap, at room temperature with no frosting. If using the frosting, cover and refrigerate for up to 5 days.
For the cake…
2 cups white granulated sugar
1 ½ cups vegetable oil
3 large eggs, beaten
1 4 oz jar applesauce baby food
1 4 oz jar carrot baby food
1 4 oz jar peach baby food
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white all-purpose flour
For the frosting…
3 ounces cream cheese, soft
3/8 cup unsalted butter, soft
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1 ½ cups confectioners’ sugar
Start by preheating your oven to 350 degrees F. Grease a jellyroll pan, lightly, with solid vegetable shortening.
In a large bowl combine the white granulated sugar and vegetable oil.
Beat in the large eggs. Stir in the baby foods and combine well.
Stir in the ground cinnamon, baking soda and salt. Fold in the white all-purpose flour.
Pour evenly into the prepared pan and smooth out the top.
Bake in preheated oven for 29 minutes.
Cool and then frost with frosting.
To make the frosting combine the soft cream cheese with the soft butter. Beat in the whole milk and pure vanilla extract. Gradually beat in the confectioners’ sugar until the frosting is thick but spreadable.
Ask and Answer: Lots of people have been wondering if my second cookbook will be available to purchase in the same locations as my first. The answer is yes! My cookbook is available through mail order as well as at Temptations, Glen Oaks Health Campus and The Book Nook all in New Castle, Indiana. Also available at Carousel Flowers and Gifts in Shirley, Indiana as well as Warm Glow Candle Outlet in Centerville, Indiana.
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