The Bubble Room Restaurant Recipes

BUBBLE BREAD FROM THE BUBBLE ROOM RECIPE - (3.1/5)

Bubble Bread from the Bubble Room Recipe - (3.1/5) image

Provided by á-9262

Number Of Ingredients 9

Ingredients

Italian bread
1/4 cup butter, softened (not margarine)
1 tablespoon crumbled blue cheese
2 tablespoons mayonnaise
Pinch pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup Swiss cheese, shredded
Paprika
Parsley, chopped for garnish

Steps:

Split loaf of Italian bread lengthwise. Mix butter, blue cheese, mayo, pepper, Swiss cheese, and ½ cup of the Parmesan together in a bowl. Spread liberally on split loaf of Italian bread. Sprinkle remaining ¼ cup Parmesan cheese on top. Sprinkle with a bit of paprika and parsley for color. Broil until golden brown.

ORANGE CRUNCH CAKE

Orange Crunch Cake image

A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

Provided by JPECK

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 15

Ingredients

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g

ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM

Orange Crunch Cake from the Bubble Room image

This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.

Provided by Realtor by day

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup graham cracker crumbs
1/2 cup chopped walnuts (actual recipe) or 1/2 cup slivered almonds (actual recipe)
1/2 cup brown sugar, packed
1/2 cup butter, melted
1 Pillsbury Plus yellow cake mix
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
3 eggs
1/3 cup oil
1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel

Steps:

: Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
: In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
: Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
: In small bowl, mix frosting & topping. Fold in lemon & orange peels.
: Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

Nutrition Facts : Calories 262.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 66.8, Sodium 123.4, Carbohydrate 18.3, Fiber 0.8, Sugar 13.6, Protein 3.1

RED VELVET CAKE FROM THE BUBBLE ROOM

Red Velvet Cake from the Bubble Room image

This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of this wonderful cake that they enjoyed while vacationing in Florida. Although there are many recipes for this famous cake, we think this is the best red velvet cake we've ever had.

Provided by Realtor by day

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups self-rising flour
1 teaspoon baking soda
1 1/2 cups granulated sugar
1 tablespoon unsweetened cocoa powder
1 cup buttermilk
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1/4 cup two 1 oz. bottles red food coloring
1 teaspoon white vinegar
2 large eggs
1/2 cup chopped pecans (optional)

Steps:

Pre-heat oven to 350 degrees.
Mix together all dry ingredients.
Mix together all wet ingredients.
While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
Spray three 9"" cake pans with non-stick cooking spray.
Pour equal amounts of batter into each of the three pans.
Bake 20 to 30 minutes. Test for doneness with a toothpick.
Cool layers in pans on wire racks for 10 minutes.
Carefully remove layers from pans. Place layers on wire racks to cool completely.
Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
Frost cake and decorate top with remaining 1/2 cup pecans if desired.
Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.

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