Recipes by: Michele Foster

The following are just a few of Michele's fantastic recipes that can be found in here recipe book "The Sugar Fix" offered by Author House publishing. Please check back as new recipes shall posted on occasion. Currently Michele is perfecting cakes made without flour for those people with gluten allergies.

Applesauce Cake An old fashioned version of a spice cake. This one is moist and delicious, especially when frosted with Cream Cheese Frosting or Spiced Cream Cheese Frosting.

White Buttercream Frosting A quick and easy to make cake frosting.

Gooey Bars This is a favorite dessert of mine.

Applesauce Cake

350 deg F		35 Minutes
	3 cups cake flour 1 ½ tsp. baking soda ¼ tsp. baking powder ½ tsp. salt 1 tsp. ground cinnamon ½ tsp. ground cloves ½ tsp. ground allspice ¼ tsp. ground ginger ½ cup butter, softened 2 cups brown sugar 2 eggs 2 cups applesauce ½ cup chopped, toasted pecans

Sift together flour, baking soda, baking powder, salt, cinnamon, cloves, allspice, and ginger. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Add flour alternately with applesauce, beginning and ending with flour, mixing well after each addition. Stir in pecans, then pour into 2-9"x2" round prepared pans. Bake for 35 minutes or until toothpick comes out clean. Cool on wire rack for 10 minutes. Turn out onto wire rack to cool completely.

Back to Top

White Buttercream Frosting


	1 cup butter, softened 1 cup shortening ½ tsp. salt ½ cup heavy cream 2 tsp. clear vanilla* 4 cups sifted powdered sugar

Cream butter and shortening. Add salt, cream, and real vanilla; mix until combined. Add powdered sugar; mix slowly until combined; then beat on medium speed (high if using hand mixer) for one minute.

*Use real vanilla for an ivory color.

Back to Top

Gooey Bars

350 deg F		25 Minutes
	1 cup butter 1 ½ cups dark brown sugar, packed 2 ½ cups all-purpose flour 1 tsp. baking soda ½ tsp. salt 2 tsp. vanilla 3 cups rolled oats 2 eggs 1 cup caramel ice cream topping 1 cup mini-chocolate chips, divided ½ cup toasted pecans, chopped, divided

Cream butter and sugar, beat until fluffy. Add flour, baking soda, salt vanilla, and oats. Beat until crumbly. Reserve about 3 cups for the topping. Add eggs to oat mixture; beat until just combined. Press dough into bottom of prepared 9"x13" pan. Spread slightly warmed caramel over crust. Sprinkle half of the chocolate chips and half of the pecans over caramel. Sprinkle the reserved topping over the caramel, then the remaining chocolate chips and pecans. Press lightly to set. Bake for 25 minutes or until center is set. Let cool 15 minutes before cutting into bars.

Back to Top

Last update: Aug 2005