Chocolate-Espresso Lava Lava Cakes with Espresso Whipped Cream
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee
powder
1 1/2 teaspoons baking powder
1 cup salted butter -- (2 sticks) melted
1 cup sugar
1 cup golden brown sugar -- (packed)
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2
ounces)
1 cup chilled whipping cream
3 tablespoons powdered sugar
Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients.
Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cups in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day. Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350:F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with
espresso whipped cream and serve.
Description: These Individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or souffle dishes can be used.)
- - - - - - - - - - - - - - - - -
Per serving: 216 Calories (kcal); 4g Total Fat; (16% calories from
fat); 6g Protein; 44g Carbohydrate; 125mg Cholesterol; 161mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other CarbohydratesWhat's your favourite chocolate cake recipe?
Pistachio Mint Choc Chip Cake
1 (18 ounce) box yellow cake mix
2 (3 1/2 ounce) boxes instant pistachio pudding mix
1/2 teaspoon mint extract
1/2 cup oil
4 eggs
1 cup water
1 (11 1/2 ounce) package chocolate chips
1. ';Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.';.
2. ';Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean. Take it out of the oven and let it cool completely before trying to turn it out onto a plate';.
3. ';To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted. Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.';.What's your favourite chocolate cake recipe?
Chocolate Crazy Cake.
We call this ';arretjescake'; which is unfortunately intranslatable since it doesn't mean anything.
You don't need an oven to make this. (that's why it's the only one I ever make)
What you need:
half a packet of cheap biscuits (like the ones you get with your tea, just plain ones)
100 g. (grammes) of sugar, brown sugar but then the white version of it. (I have no idea what it's called in English.)
100 g. of butter
25 g. of cocoa powder
an egg
a packet of vanilla sugar, if you really must.
Rum, if you have some left.
How to make it:
Mix the cocao powder, the sugar and the vanilla sugar till there are no lumps left.
Put it in a pan together with the butter, melt it over low heat while stirring.
Put plastic foil in your cake tin. (really, do this. You will never be able to get the cake out in a normal way if you just butter the tin up) (you won't be able to get it out in a normal way anyway, but that's for later)
Beat the egg loose. (does that make sense? I mean break it, put it in a bowl and beat it with a whisk)
Now put the biscuits in a plastic bag and beat them with something heavy till they're nothing but crums and not too big lumps. (best part of the whole recipe)
Toss it in the pan together with the egg (when the butter has melted, that is) and stir well.
Put the rum in when you take the pan of the heat.
Put it in the tin and then put it in the fridge till it's cooled and set.
DO NOT ATTEMPT TO GET THE CAKE OUT OF THE TIN, THIS WILL BE IMPOSSIBLE! Just cut up and scoop out as well as possible.
Don't know how many calories per serving (a lot, is my guess) and don't know how long it will take you to make it. (It can take me anywhere from between 20 minutes till 2 hours when I am really confused that day)
Diet info: don't eat it when you are on a diet.
Seriously.
Don't
Its a recipe I got from soul diva Patti LaBelle. Double Mocha Chocolate Double Layer cake. The recipe is from one of her aunts or grandmother I can't remember but is the best I have ever had.
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.
A secret one.
devils food-The one that comes in a box-duncan hines makes it
i dont like cake so i dont know
Chocolate Mayo or German Chocolate
all of them, try this site they have some great recipes for everything from cookies to chocolate to cookies to chocolate, did I mention they have recipes for cookies and chocolate ?
http://www.pure-chocolate.co.uk
Steven Fawcett
http://www.pat-services.org.uk
http://www.purechocolate.co.uk
The Pillsbury original boxed cake mix is great.
Wednesday, July 28, 2010
Looking for a christmas fruit cake recipe??
i am baking fruit cakes as simple homely gifts. does anyone have a simple, alcohol free fruit cake that doesn't use boiled fruit? thanks and happy holidays :)Looking for a christmas fruit cake recipe??
Mom's Best Fruitcake
INGREDIENTS
1 pound Brazil nuts
1 pound pitted dates
3/4 cup candied cherries
1 pound candied pineapple
3/4 cup sifted all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line 2 small loaf pans with parchment or wax paper.
In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder. Mix well.
In a small bowl combine eggs and vanilla; beat until foamy. Pour over fruit mixture and mix well. Spoon batter into prepared pans.
Bake in preheated oven for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. (*-*)Looking for a christmas fruit cake recipe??
You will find the recipe you are looking for on a cooking search engine. There are two of them in the Leap Over Web Clutter section of this website.
Blueberry Dump Cake
Ingredients-
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Preparation-
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Try this also read the reviews from the web:
Never Fail Fruit Cake
';'This the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.';
PREP TIME 20 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 50 Min
INGREDIENTS
* 1 pound candied cherries
* 1 pound candied pineapple
* 1 pound pitted dates
* 1 pound chopped pecans
* 4 (8 ounce) packages flaked coconut
* 3 tablespoons all-purpose flour
* 2 (14 ounce) cans sweetened condensed milk
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
3. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Good luck!!
go to receipezaar
NEVER FAIL FRUITCAKE
INGREDIENTS
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound chopped pecans
4 (8 ounce) packages flaked coconut
3 tablespoons all-purpose flour
2 (14 ounce) cans sweetened condensed milK
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Mom's Best Fruitcake
INGREDIENTS
1 pound Brazil nuts
1 pound pitted dates
3/4 cup candied cherries
1 pound candied pineapple
3/4 cup sifted all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line 2 small loaf pans with parchment or wax paper.
In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder. Mix well.
In a small bowl combine eggs and vanilla; beat until foamy. Pour over fruit mixture and mix well. Spoon batter into prepared pans.
Bake in preheated oven for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. (*-*)Looking for a christmas fruit cake recipe??
You will find the recipe you are looking for on a cooking search engine. There are two of them in the Leap Over Web Clutter section of this website.
Blueberry Dump Cake
Ingredients-
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Preparation-
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Try this also read the reviews from the web:
Never Fail Fruit Cake
';'This the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.';
PREP TIME 20 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 50 Min
INGREDIENTS
* 1 pound candied cherries
* 1 pound candied pineapple
* 1 pound pitted dates
* 1 pound chopped pecans
* 4 (8 ounce) packages flaked coconut
* 3 tablespoons all-purpose flour
* 2 (14 ounce) cans sweetened condensed milk
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
3. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Good luck!!
go to receipezaar
NEVER FAIL FRUITCAKE
INGREDIENTS
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound chopped pecans
4 (8 ounce) packages flaked coconut
3 tablespoons all-purpose flour
2 (14 ounce) cans sweetened condensed milK
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Do you have a plum cake recipe?
Last year I went to a bakery which has since went out of business. Anyway they had this plum cake that was to die for. It was baked in a bundt pan and had a caramel-like icing. The woman behind the counter said that it had pureed plums in it. Do any of you have a recipe like this? I've looked all over the internet (and yes I have looked at allrecipes and foodnetwork) and haven't been able to find anything like it. Do you have a plum cake recipe?
Plum Cake with Caramel Glaze
2 c. flour
2 c. sugar
1/4 t. salt
1 c. vegetable oil
1 t. ground cloves
1 t. cinnamon
1 t. red food coloring
3/4 c. chopped pecans or walnuts (optional)
1/2 t. baking soda
1 c. pureed plums
1 t. vanilla
3 eggs
Preheat oven to 350 degrees. Grease and flour a 9'; Bundt pan. Combine all ingredients in bowl, beat with mixer until smooth and creamy, about 2 minutes. Pour into pan and bake for 60 minutes. Remove from oven, leave to cool in pan 20 minutes. Invert onto serving plate and drizzle with glaze while still warm.
Caramel Glaze
1/2 c. butter
2 t. milk
1/2 c. brown sugar
Heat all ingredients in a small saucepan over medium heat, mixing well. Bring to a boil, stirring to dissolve sugar, reduce heat to medium high and cook for 15 minutes, stirring occasionally. Remove from heat and allow to cool and thicken. Drizzle over warm cake. Glaze can be doubled if you prefer.Do you have a plum cake recipe?
PLUM CAKE
2 c. self-rising flour
2 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 c. Wesson oil
3 eggs
2 jars baby food plums with tapioca
1 c. chopped pecans
Beat eggs, add oil, plums and sugar, mixing together thoroughly. Sift all dry ingredients together and add to liquid; mix well. Add pecans. Bake in greased bundt pan 35-40 minutes at 350 degrees.
PLUM CAKE ICING:
1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1/2 tsp. vanilla
1 tbsp. white syrup
1/2 tsp. soda
Fifteen minutes before cake is done, mix all ingredients and cook for 15 minutes. Pour over cake while in pan and let cool in pan.
=]
PLUM CAKE
3 eggs
2 c. sugar
2 c. self rising flour
1 c. Crisco oil
1/2 c. pecans
2 jars baby food plums
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
Cream sugar, eggs - add all other ingredients. Bake in 325 degree oven for 1 hour in greased and floured tube pan. This cake is so moist it doesn't need icing, but you could drizzle a little Confectioners' sugar glaze on if desired.
Glaze:
1 c. Confectioners' sugar
3 tbsp. butter
2 or 3 tbsp. milk
1 tsp. vanilla or lemon flavoring
Pinch of salt
heres a recipe I found:
http://www.cooks.com/rec/view/0,166,1461鈥?/a>
hope you enjoy it!
Hope this helps!
Plum Cake with Caramel Glaze
2 c. flour
2 c. sugar
1/4 t. salt
1 c. vegetable oil
1 t. ground cloves
1 t. cinnamon
1 t. red food coloring
3/4 c. chopped pecans or walnuts (optional)
1/2 t. baking soda
1 c. pureed plums
1 t. vanilla
3 eggs
Preheat oven to 350 degrees. Grease and flour a 9'; Bundt pan. Combine all ingredients in bowl, beat with mixer until smooth and creamy, about 2 minutes. Pour into pan and bake for 60 minutes. Remove from oven, leave to cool in pan 20 minutes. Invert onto serving plate and drizzle with glaze while still warm.
Caramel Glaze
1/2 c. butter
2 t. milk
1/2 c. brown sugar
Heat all ingredients in a small saucepan over medium heat, mixing well. Bring to a boil, stirring to dissolve sugar, reduce heat to medium high and cook for 15 minutes, stirring occasionally. Remove from heat and allow to cool and thicken. Drizzle over warm cake. Glaze can be doubled if you prefer.Do you have a plum cake recipe?
PLUM CAKE
2 c. self-rising flour
2 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 c. Wesson oil
3 eggs
2 jars baby food plums with tapioca
1 c. chopped pecans
Beat eggs, add oil, plums and sugar, mixing together thoroughly. Sift all dry ingredients together and add to liquid; mix well. Add pecans. Bake in greased bundt pan 35-40 minutes at 350 degrees.
PLUM CAKE ICING:
1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1/2 tsp. vanilla
1 tbsp. white syrup
1/2 tsp. soda
Fifteen minutes before cake is done, mix all ingredients and cook for 15 minutes. Pour over cake while in pan and let cool in pan.
=]
PLUM CAKE
3 eggs
2 c. sugar
2 c. self rising flour
1 c. Crisco oil
1/2 c. pecans
2 jars baby food plums
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
Cream sugar, eggs - add all other ingredients. Bake in 325 degree oven for 1 hour in greased and floured tube pan. This cake is so moist it doesn't need icing, but you could drizzle a little Confectioners' sugar glaze on if desired.
Glaze:
1 c. Confectioners' sugar
3 tbsp. butter
2 or 3 tbsp. milk
1 tsp. vanilla or lemon flavoring
Pinch of salt
heres a recipe I found:
http://www.cooks.com/rec/view/0,166,1461鈥?/a>
hope you enjoy it!
Hope this helps!
The wedding cake recipe?
I'm from Argentina and descendant of Scottish settlers, when my mother died we lost the recipe of the scottish wedding cake, please could you help me?
Thanks a lot!The wedding cake recipe?
Try the Internet for a rich fruit cake recipe. You must make the cake at least 6 weeks in advance. You then need to smear the cake with sieved apricot jam and cover it with marzipan (you can probably get a recipe for this on the Internet, but try to buy it). Let it rest for a few days and decorate with royal icing. This is icing sugar (powdered sugar) mixed with egg white and possibly a little lemon juice. It sets rock hard, so make an appointment with the dentist for a couple of days after the wedding.The wedding cake recipe?
hola
pasaba para agradecerte tu respuesta!!!
mil gracias por hacerme saber que tengo junto a mi un grupo maravilloso de personas con las que puedo contar!!
mi respuesta: no sabria decirte, de ingles cero, besotes!
In spanich please. Bay
Oh… I'm so sorry, Nenufar… I'd be so happy to help ya, but I don't know about that recipe… Lots of Kisses!!!!!!!!!...'N good luck!!!!!!!!...
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Neeps, tatties an aggis mixd in a coldron.ink refills
Thanks a lot!The wedding cake recipe?
Try the Internet for a rich fruit cake recipe. You must make the cake at least 6 weeks in advance. You then need to smear the cake with sieved apricot jam and cover it with marzipan (you can probably get a recipe for this on the Internet, but try to buy it). Let it rest for a few days and decorate with royal icing. This is icing sugar (powdered sugar) mixed with egg white and possibly a little lemon juice. It sets rock hard, so make an appointment with the dentist for a couple of days after the wedding.The wedding cake recipe?
hola
pasaba para agradecerte tu respuesta!!!
mil gracias por hacerme saber que tengo junto a mi un grupo maravilloso de personas con las que puedo contar!!
mi respuesta: no sabria decirte, de ingles cero, besotes!
In spanich please. Bay
Oh… I'm so sorry, Nenufar… I'd be so happy to help ya, but I don't know about that recipe… Lots of Kisses!!!!!!!!!...'N good luck!!!!!!!!...
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Neeps, tatties an aggis mixd in a coldron.
Can I rsubstitute lard for crisco in a cake recipe??
anyone??Can I rsubstitute lard for crisco in a cake recipe??
No; lard is much heavier and would not make the cake turn out the same as using Criso....it also would make it taste like crap!Can I rsubstitute lard for crisco in a cake recipe??
yes
i guess it depends what else is in the cake if you add a secret ingredient or something.....i wouldnt put lard in though
Yes especially the butter flavored Crisco
I would.
no I would leave the crisco there because
1: a cake is already a high fat food and at least crisco has the GOOD types of fat in it too
2: Lard is just cholesterol and saturated fat no real good types of fat there
3: Lard is used to make things like biscuits and pie crust (and even then use 1/2 and 1/2)
In substituting a heavy fat like lard you would have to use less of it i mean you might as well sub it with butter (not margirine) because it will taste even better and give you the same results as the lard (fat wise)
no - if you don't have Crisco - use butter not lard.
isn't lard and crisco the same thing try it
Lard in a cake recipe??? I would say YES DEFINITELY
yes, since fat is fat, lard will taste better....as emeril always says, pig fat rules
no
No; lard is much heavier and would not make the cake turn out the same as using Criso....it also would make it taste like crap!Can I rsubstitute lard for crisco in a cake recipe??
yes
i guess it depends what else is in the cake if you add a secret ingredient or something.....i wouldnt put lard in though
Yes especially the butter flavored Crisco
I would.
no I would leave the crisco there because
1: a cake is already a high fat food and at least crisco has the GOOD types of fat in it too
2: Lard is just cholesterol and saturated fat no real good types of fat there
3: Lard is used to make things like biscuits and pie crust (and even then use 1/2 and 1/2)
In substituting a heavy fat like lard you would have to use less of it i mean you might as well sub it with butter (not margirine) because it will taste even better and give you the same results as the lard (fat wise)
no - if you don't have Crisco - use butter not lard.
isn't lard and crisco the same thing try it
Lard in a cake recipe??? I would say YES DEFINITELY
yes, since fat is fat, lard will taste better....as emeril always says, pig fat rules
no
Any cheese cake recipe to share?
Try this one.. it's easy, Chocolate Bliss Cheesecake:
18 OREO Chocolate Sandwich Cookies, finely crushed (1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
Preparation
HEAT oven to 325掳F .
MIX crushed cookies and butter; press onto bottom of 9-inch springform pan.
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Blend in melted chocolate. Pour over crust.
BAKE 55 to 60 minutes or until center is almost set. (Bake at 300掳 for 65 minutes of using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.Any cheese cake recipe to share?
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Hope you may show interest atleast some of the above recipes. Click on the links to see details and download links of above books.
Reddy from IndiaAny cheese cake recipe to share?
Pumpkin Cheesecake-- Easy, no baking.
1 16 oz can pumpkin
3/4 cup pineapple juice
1 cup brown sugar
1 envelope Knox gelatin
3 eggs, slightly beaten
1 tsp cinnamon
1/2 tsp ginger
2 ready-made graham cracker pie shells
2 8 oz cream cheese, softened
1 Tblsp vanilla
Combine pumpkin, juice, br.sugar, gelatin, eggs, cinnamon, and ginger in medium saucepan. Cook over medium heat till it comes to a boil. Cover. Reduce heat and simmer gently 30 minutes, stirring frequently.
While pumpkin mixture is cooking, beat cream cheese and vanilla in large mixing bowl till very creamy.
Gradually beat in warm pumpkin mix. Pour into pie shells. Cover with plastic lids from pie shells. Refrigerate overnight. Serve with whipped cream or Cool Whip.
check out All Recipes for user rated recipes for everything from cakes to pasta ... you can modify to meet your serving requirements and print out recipe cards.
http://allrecipes.com/
Hope this helps. Enjoy
Place an oven rack in position B and preheat the oven to 300 degrees F.
Prep a 9 by 3-inch round cake pan with parchment paper. *do NOT use wax paper, it melts and leaves a wax coating on foods* (to prep, cut out the bottom, then also cut out a long strip for the sides.) You can use a spring form pan, but they do tend to leak.
THE CRUST
*you can use almost anything: stale cake crumbs, crumbled gingersnaps, crumbled frosted flakes, crumbled Ritz crackers (for savory cheesecake only), crumbled vanilla wafers, crumbled graham crackers, crumbled Honey Grahams cereal, beat up Oreos.*
15 Graham crackers (whole crackers, not halves)
1 stick of unsalted butter (the rule if you use salted butter, you need to take out about 录 tsp of the salt per stick of butter from the recipe, but this recipe doesn鈥檛 call for salt.)
Break up the graham crackers, drop them in the work bowl of a food processor and pulse about 7 times, until there are just a few big pieces left, then add the butter and pulse until the butter disappears and the crumbs slowly fall over when the machine stops.
Use your fingers to pack the crumb mixture into the bottom of the pan, working outward from the middle. You鈥檒l end up with a smooth bottom and a pile all around the outer edge. You can turn this pile into the sides of the crust by turning the pan with your thumbs on the outside of the pan and the rest of your fingers on the inside. Press, but don鈥檛鈥?squeeze too hard or you鈥檒l push through the crust.
Bake this blind for 10 minutes, and then stick it in the fridge to cool.
Turn the oven down to 250 degrees F and bring a quart of water to boil in a kettle. If you have a really large roasting pan you may need more. You鈥檒l want the water to come up to within an inch of the top of the pan. Place a kitchen towel in the bottom of the pan (to prevent slippage).
THE CUSTARD
3 8-oz bricks cream cheese
陆 cup Sugar
2 large eggs
3 large egg yolks
1 tablespoon vanilla extract
142 grams 5 oz Sweetened condensed milk (weighing the sc milk is required because it鈥檚 almost impossible to deal with any other way.)
1 cup Sour cream
Place the cram cheese wit the sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until completely smooth and creamy. You鈥檒l have to stop and scrape down the bowl sides at least twice. If it splatters, place a kitchen towel on the top to keep it in the bowl.
While the mixer鈥檚 teaching the cream cheese a thing or two, in a large bowl whisk the eggs and egg yolks together with the vanilla, sweetened condensed milk, and sour cream.
Now, turn the mixer down to about 30-percent power and slowly- very slowly- drizzle the egg mixture into the cream cheese (to keep it from splattering). Stop halfway through and scrape the bowl, sides and bottom.
ASSEMBLY/BAKING
As soon as the egg mixture is completely integrated, pour the batter onto the crust. Place the cheesecake in the roasting pan, then open the oven door and rest the roasting pan on it. Fill the roasting pan with the boiling water and place the whole thing in the oven. Close the door and set the timer for an hour. Do NOT open the door, touch the door or mess with door in any way.
If you want to see what鈥檚 going on, turn on the light and look through the window. If the window is too dirty to see through, make a note to clean the oven. Why? Because heat energy bounces off clean, shiny walls better than uneven, gunked-up walls. If your oven walls (and door) are nasty, then food can鈥檛 cook evenly or efficiently.
When the timer goes off, turn the oven off, open the door, and take a look. Doesn鈥檛 look done, does it? In fact, it looks like soup. Well, that鈥檚 because the cooking鈥檚 only half over. Wait 1 minute, then close the door and set the timer for another hour. Again, do NOT open, touch or mess with the door in any way.
So what鈥檚 going on? The slower we coast across the thermal finish line, the better the odds are that we won鈥檛 overcook the custard. At this point there鈥檚 enough residual heat in the oven walls, the water, and the custard itself to finish the job.
When the second hour is up, you may still think the cake鈥檚 too wobbly for your comfort. But before you curse my name, reactivate the oven, and close the door, remember the scrambled egg axiom: if eggs look done in the pan they鈥檒l be overdone on the plate. If you continue to cook this custard until it really looks done, as soon as it cools it鈥檚 going to start cracking on top. Cracks are the number one sign of over-coagulation.
COOLING
Cool to room temperature for 1 hour, and then chill until the edges of the cake pull away from the side of the pan (3 to 6 hours). Run a knife around the inside edge of the pan just to be sure.
DE-PANNING
Insert a paring or boning knife straight down between the side of the cake and the parchment and spin the pan while holding the knife still. Fill that roasting pan that you probably left sitting in the oven- or the kitchen sink- with 1 inch of hot water. Set the pan in the water, wait about 5 seconds, then slowly pull the paper straight out.
Move the pan to a towel to catch the water. Place another parchment round on top of the cake, and then place a cake round or the bottom of a standard spring form pan on top of the cake. Holding the round firmly against the top of the cake, flip the whole thing over. Then simply slide the pan off. Place another cake round or your serving plate upside down on the upturned bottom of the cake and re-invert.
If you鈥檝e used a spring form pan, de-panning is a pretty simple step. Just make sure the side ring is completely unstuck to the pie, slowly undo the buckle, and remove. As for the bottom disk, most folds leave the pie on it for serving. Now the last challenge is鈥?br>
CUTTING
Use a long, thin, sharp knife and, if the going gets tough, dip it in hot water every now and then, wipe clean, and cut again.
STORING
Wrapped first in plastic wrap then foil, cheesecakes freeze well for up to 3 months.
CRACK KILLS
If you鈥檙e none too sure about your timing or your oven鈥檚 sincerity, you can take out a little crack insurance by adding a tablespoon of cornstarch to the batter when you add the sugar. The starch molecules will actually get in between the egg proteins, preventing them from over-coagulating. No over-coagulating, no cracks. Of course if you do end up with a cake that鈥檚 cracked on top, there鈥檚 always whipped cream.
Source(s):
This recipe is the Best I've ever had. It comes from Alton Brown's 'I';m just here for more food: food X mixing + heat = baking';
It takes a long time, but its well worth it. He has a few books, I love them all. He also has a tv show called ';good eats'; on the food network.
Easy Cheese Cake
';An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.';
Original recipe yield: 1 - 9 inch springform pan.
Prep Time:
20 Minutes
Ready In:
3 Hours
Servings:
12 (change)
INGREDIENTS:
* 1 1/4 cups graham cracker crumbs
* 1/4 cup white sugar
* 1/2 cup butter, melted
* 2 (1.3 ounce) envelopes whipped topping mix
* 2 (8 ounce) packages cream cheese, softened
* 2 fluid ounces cherry brandy
DIRECTIONS:
1. In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
18 OREO Chocolate Sandwich Cookies, finely crushed (1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
Preparation
HEAT oven to 325掳F .
MIX crushed cookies and butter; press onto bottom of 9-inch springform pan.
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Blend in melted chocolate. Pour over crust.
BAKE 55 to 60 minutes or until center is almost set. (Bake at 300掳 for 65 minutes of using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.Any cheese cake recipe to share?
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Hope you may show interest atleast some of the above recipes. Click on the links to see details and download links of above books.
Reddy from IndiaAny cheese cake recipe to share?
Pumpkin Cheesecake-- Easy, no baking.
1 16 oz can pumpkin
3/4 cup pineapple juice
1 cup brown sugar
1 envelope Knox gelatin
3 eggs, slightly beaten
1 tsp cinnamon
1/2 tsp ginger
2 ready-made graham cracker pie shells
2 8 oz cream cheese, softened
1 Tblsp vanilla
Combine pumpkin, juice, br.sugar, gelatin, eggs, cinnamon, and ginger in medium saucepan. Cook over medium heat till it comes to a boil. Cover. Reduce heat and simmer gently 30 minutes, stirring frequently.
While pumpkin mixture is cooking, beat cream cheese and vanilla in large mixing bowl till very creamy.
Gradually beat in warm pumpkin mix. Pour into pie shells. Cover with plastic lids from pie shells. Refrigerate overnight. Serve with whipped cream or Cool Whip.
check out All Recipes for user rated recipes for everything from cakes to pasta ... you can modify to meet your serving requirements and print out recipe cards.
http://allrecipes.com/
Hope this helps. Enjoy
Place an oven rack in position B and preheat the oven to 300 degrees F.
Prep a 9 by 3-inch round cake pan with parchment paper. *do NOT use wax paper, it melts and leaves a wax coating on foods* (to prep, cut out the bottom, then also cut out a long strip for the sides.) You can use a spring form pan, but they do tend to leak.
THE CRUST
*you can use almost anything: stale cake crumbs, crumbled gingersnaps, crumbled frosted flakes, crumbled Ritz crackers (for savory cheesecake only), crumbled vanilla wafers, crumbled graham crackers, crumbled Honey Grahams cereal, beat up Oreos.*
15 Graham crackers (whole crackers, not halves)
1 stick of unsalted butter (the rule if you use salted butter, you need to take out about 录 tsp of the salt per stick of butter from the recipe, but this recipe doesn鈥檛 call for salt.)
Break up the graham crackers, drop them in the work bowl of a food processor and pulse about 7 times, until there are just a few big pieces left, then add the butter and pulse until the butter disappears and the crumbs slowly fall over when the machine stops.
Use your fingers to pack the crumb mixture into the bottom of the pan, working outward from the middle. You鈥檒l end up with a smooth bottom and a pile all around the outer edge. You can turn this pile into the sides of the crust by turning the pan with your thumbs on the outside of the pan and the rest of your fingers on the inside. Press, but don鈥檛鈥?squeeze too hard or you鈥檒l push through the crust.
Bake this blind for 10 minutes, and then stick it in the fridge to cool.
Turn the oven down to 250 degrees F and bring a quart of water to boil in a kettle. If you have a really large roasting pan you may need more. You鈥檒l want the water to come up to within an inch of the top of the pan. Place a kitchen towel in the bottom of the pan (to prevent slippage).
THE CUSTARD
3 8-oz bricks cream cheese
陆 cup Sugar
2 large eggs
3 large egg yolks
1 tablespoon vanilla extract
142 grams 5 oz Sweetened condensed milk (weighing the sc milk is required because it鈥檚 almost impossible to deal with any other way.)
1 cup Sour cream
Place the cram cheese wit the sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until completely smooth and creamy. You鈥檒l have to stop and scrape down the bowl sides at least twice. If it splatters, place a kitchen towel on the top to keep it in the bowl.
While the mixer鈥檚 teaching the cream cheese a thing or two, in a large bowl whisk the eggs and egg yolks together with the vanilla, sweetened condensed milk, and sour cream.
Now, turn the mixer down to about 30-percent power and slowly- very slowly- drizzle the egg mixture into the cream cheese (to keep it from splattering). Stop halfway through and scrape the bowl, sides and bottom.
ASSEMBLY/BAKING
As soon as the egg mixture is completely integrated, pour the batter onto the crust. Place the cheesecake in the roasting pan, then open the oven door and rest the roasting pan on it. Fill the roasting pan with the boiling water and place the whole thing in the oven. Close the door and set the timer for an hour. Do NOT open the door, touch the door or mess with door in any way.
If you want to see what鈥檚 going on, turn on the light and look through the window. If the window is too dirty to see through, make a note to clean the oven. Why? Because heat energy bounces off clean, shiny walls better than uneven, gunked-up walls. If your oven walls (and door) are nasty, then food can鈥檛 cook evenly or efficiently.
When the timer goes off, turn the oven off, open the door, and take a look. Doesn鈥檛 look done, does it? In fact, it looks like soup. Well, that鈥檚 because the cooking鈥檚 only half over. Wait 1 minute, then close the door and set the timer for another hour. Again, do NOT open, touch or mess with the door in any way.
So what鈥檚 going on? The slower we coast across the thermal finish line, the better the odds are that we won鈥檛 overcook the custard. At this point there鈥檚 enough residual heat in the oven walls, the water, and the custard itself to finish the job.
When the second hour is up, you may still think the cake鈥檚 too wobbly for your comfort. But before you curse my name, reactivate the oven, and close the door, remember the scrambled egg axiom: if eggs look done in the pan they鈥檒l be overdone on the plate. If you continue to cook this custard until it really looks done, as soon as it cools it鈥檚 going to start cracking on top. Cracks are the number one sign of over-coagulation.
COOLING
Cool to room temperature for 1 hour, and then chill until the edges of the cake pull away from the side of the pan (3 to 6 hours). Run a knife around the inside edge of the pan just to be sure.
DE-PANNING
Insert a paring or boning knife straight down between the side of the cake and the parchment and spin the pan while holding the knife still. Fill that roasting pan that you probably left sitting in the oven- or the kitchen sink- with 1 inch of hot water. Set the pan in the water, wait about 5 seconds, then slowly pull the paper straight out.
Move the pan to a towel to catch the water. Place another parchment round on top of the cake, and then place a cake round or the bottom of a standard spring form pan on top of the cake. Holding the round firmly against the top of the cake, flip the whole thing over. Then simply slide the pan off. Place another cake round or your serving plate upside down on the upturned bottom of the cake and re-invert.
If you鈥檝e used a spring form pan, de-panning is a pretty simple step. Just make sure the side ring is completely unstuck to the pie, slowly undo the buckle, and remove. As for the bottom disk, most folds leave the pie on it for serving. Now the last challenge is鈥?br>
CUTTING
Use a long, thin, sharp knife and, if the going gets tough, dip it in hot water every now and then, wipe clean, and cut again.
STORING
Wrapped first in plastic wrap then foil, cheesecakes freeze well for up to 3 months.
CRACK KILLS
If you鈥檙e none too sure about your timing or your oven鈥檚 sincerity, you can take out a little crack insurance by adding a tablespoon of cornstarch to the batter when you add the sugar. The starch molecules will actually get in between the egg proteins, preventing them from over-coagulating. No over-coagulating, no cracks. Of course if you do end up with a cake that鈥檚 cracked on top, there鈥檚 always whipped cream.
Source(s):
This recipe is the Best I've ever had. It comes from Alton Brown's 'I';m just here for more food: food X mixing + heat = baking';
It takes a long time, but its well worth it. He has a few books, I love them all. He also has a tv show called ';good eats'; on the food network.
Easy Cheese Cake
';An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.';
Original recipe yield: 1 - 9 inch springform pan.
Prep Time:
20 Minutes
Ready In:
3 Hours
Servings:
12 (change)
INGREDIENTS:
* 1 1/4 cups graham cracker crumbs
* 1/4 cup white sugar
* 1/2 cup butter, melted
* 2 (1.3 ounce) envelopes whipped topping mix
* 2 (8 ounce) packages cream cheese, softened
* 2 fluid ounces cherry brandy
DIRECTIONS:
1. In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
Possible muffin cake recipe?
hi,
Now my friend is a complete nutcase really. She has suddenly become obsessed with muffins, so for her birthday, I'm gonna make a huge muffin, but I need a recipe. If anyone has a recipe for a giant muffin (I'm talking about a birthday muffin here!) Please answer. The best answer will get 10 points!!!Possible muffin cake recipe?
you need one of the cupcake cake pans. and just make a good muffin recipe you know of and bake it in there... the cooking time will obviously be different and longer, but just keep your eye on it. this is like taking a cake recipe and making cupcakes out of them... its the same batter, just a different cooking vessel.Possible muffin cake recipe?
GIANT MUFFINS
2 tbsp. all-purpose flour
2 tbsp. brown sugar
1 tbsp. butter
1 1/2 c. all-purpose flour
1/2 c. oat bran
1/3 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
2 beaten eggs
3/4 c. milk
1/4 c. cooking oil
1 tsp. finely shredded orange peel (If you like)
3/4 c. fresh or frozen blueberries or chopped, peeled apple
Lightly grease 6 giant sized muffin cups or 6 (6 ounce) custard cups. Or, line cups with large paper bake cups. Set aside. Turn oven to 400 degrees.
For crumb topping, in the small mixing bowl mix 2 tablespoons flour and brown sugar. Add butter and mix with a spoon or your hands until the mixture resembles fine crumbs; set aside.
In a large mixing bowl mix 1 1/2 cups flour, oat bran, sugar, baking powder and salt. Make a well in the center of the dry ingredients.
In a medium mixing bowl mix eggs, milk, oil and, if you like, orange peel. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Gently stir in fruit.
Divide batter among the giant muffin cups. Sprinkle with crumb topping.
Put muffins in oven. Bake for 20-25 minutes or until golden and a toothpick comes out clean. Carefully remove muffins from cups. Serve warm. Makes 6.
Why not do banana, pumpkin, cranberry (or whatever flavor she likes) sweet bread in a tube (Angel Food) pan, plus a 9'; layer pan. Then, invert the cooled tube pan and put the layer pan on top. Use frosting on the sides of the tube pan to look like the cupcake paper; and frost the layer cake on top to look like the top of the muffin....... You'll probably need 2 or 3 batches of the bread to fill these pans though
Very Berry Muffins
Thick and healthy muffins that are made with oats and fresh berries of any kind
INGREDIENTS (Nutrition)
1 1/3 cups all-purpose flour
1 cup rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 cup milk
1 egg, beaten
3 tablespoons vegetable oil
2 cups fresh raspberries
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a muffin pan with paper or foil muffin liners, or grease with vegetable oil spray.
In a medium bowl, stir together the flour, rolled oats, sugar, baking powder and cinnamon. Add the milk, egg and oil, mix until well blended, then fold in fresh berries. Fill muffin cups 2/3 full.
Bake for 25 to 30 minutes in the preheated oven, until tops are golden brown and muffins spring back to the touch.
Now my friend is a complete nutcase really. She has suddenly become obsessed with muffins, so for her birthday, I'm gonna make a huge muffin, but I need a recipe. If anyone has a recipe for a giant muffin (I'm talking about a birthday muffin here!) Please answer. The best answer will get 10 points!!!Possible muffin cake recipe?
you need one of the cupcake cake pans. and just make a good muffin recipe you know of and bake it in there... the cooking time will obviously be different and longer, but just keep your eye on it. this is like taking a cake recipe and making cupcakes out of them... its the same batter, just a different cooking vessel.Possible muffin cake recipe?
GIANT MUFFINS
2 tbsp. all-purpose flour
2 tbsp. brown sugar
1 tbsp. butter
1 1/2 c. all-purpose flour
1/2 c. oat bran
1/3 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
2 beaten eggs
3/4 c. milk
1/4 c. cooking oil
1 tsp. finely shredded orange peel (If you like)
3/4 c. fresh or frozen blueberries or chopped, peeled apple
Lightly grease 6 giant sized muffin cups or 6 (6 ounce) custard cups. Or, line cups with large paper bake cups. Set aside. Turn oven to 400 degrees.
For crumb topping, in the small mixing bowl mix 2 tablespoons flour and brown sugar. Add butter and mix with a spoon or your hands until the mixture resembles fine crumbs; set aside.
In a large mixing bowl mix 1 1/2 cups flour, oat bran, sugar, baking powder and salt. Make a well in the center of the dry ingredients.
In a medium mixing bowl mix eggs, milk, oil and, if you like, orange peel. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Gently stir in fruit.
Divide batter among the giant muffin cups. Sprinkle with crumb topping.
Put muffins in oven. Bake for 20-25 minutes or until golden and a toothpick comes out clean. Carefully remove muffins from cups. Serve warm. Makes 6.
Why not do banana, pumpkin, cranberry (or whatever flavor she likes) sweet bread in a tube (Angel Food) pan, plus a 9'; layer pan. Then, invert the cooled tube pan and put the layer pan on top. Use frosting on the sides of the tube pan to look like the cupcake paper; and frost the layer cake on top to look like the top of the muffin....... You'll probably need 2 or 3 batches of the bread to fill these pans though
Very Berry Muffins
Thick and healthy muffins that are made with oats and fresh berries of any kind
INGREDIENTS (Nutrition)
1 1/3 cups all-purpose flour
1 cup rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 cup milk
1 egg, beaten
3 tablespoons vegetable oil
2 cups fresh raspberries
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a muffin pan with paper or foil muffin liners, or grease with vegetable oil spray.
In a medium bowl, stir together the flour, rolled oats, sugar, baking powder and cinnamon. Add the milk, egg and oil, mix until well blended, then fold in fresh berries. Fill muffin cups 2/3 full.
Bake for 25 to 30 minutes in the preheated oven, until tops are golden brown and muffins spring back to the touch.
No liquid buttermilk available, only in powder form. how can i use it in a cake recipe?
its hard to find liquid buttermilk here in our country. the only buttermilk i found is in powder form. does anybody know how to use it in a cake recipe that calls for a liquid form of buttermilk? if the recipe needs a 1 cup liquid buttermilk, how would i use my powder buttermilk? dissolve a 1/2 cup powder buttermilk to a 3/4 cup hot water? hope someone could answer this...No liquid buttermilk available, only in powder form. how can i use it in a cake recipe?
Check the instructions on your can of powdered buttermilk. For the brand I currently have, it's 1/4 cup powder and 3/4 cup water, then stir and add additional water to make 1 cup total.No liquid buttermilk available, only in powder form. how can i use it in a cake recipe?
All you have to do is add 1/4 cup of the powder to 1 cup water and your buttermilk is ready to be used in any recipe.
Check the instructions on your can of powdered buttermilk. For the brand I currently have, it's 1/4 cup powder and 3/4 cup water, then stir and add additional water to make 1 cup total.No liquid buttermilk available, only in powder form. how can i use it in a cake recipe?
All you have to do is add 1/4 cup of the powder to 1 cup water and your buttermilk is ready to be used in any recipe.
Do you have a great recipe for cake donuts?
I need a recipe for cake donuts. Plain is fine, i don't need any fancy types. It should be as good or better than donut shop cake donuts. Thank you.Do you have a great recipe for cake donuts?
Baked whole-wheat cake doughnuts
If you don't have buttermilk, make a substitute by placing two teaspoons of vinegar or lemon juice in a one-cup measure. Fill to the top with regular milk, then let sit two minutes before using.
Start to finish: 1 hour (15 minutes active)
Servings: 6 large doughnuts
1 cup plus 2 tablespoons whole-wheat pastry flour
戮 teaspoon baking soda
陆 teaspoon cinnamon
1/8 teaspoon salt
陆 cup sugar
1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin (but not pumpkin pie mix)
1/3 cup plus 1 tablespoon low-fat buttermilk
1 large egg
1 陆 teaspoons canola oil
1 teaspoon vanilla extract
Method:
Position a rack at the center of the oven. Preheat to 350 F. Generously coat a doughnut pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In another large bowl, use an electric mixer to beat together the sugar, applesauce, buttermilk, egg, oil and vanilla until frothy, about 1 陆 minutes.
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon, mix until just combined. Do not overmix.
Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 陆-inch-wide opening.
Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for five minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the doughnuts onto the rack and cool completely.
___
Baked blueberry doughnuts
Servings: 9 large doughnuts
陆 stick butter
戮 cup sugar
2 large eggs
1 录 cups milk
2 teaspoons baking powder
1 teaspoon cinnamon
陆 teaspoon salt
1 teaspoon vanilla extract
2 陆 cups all-purpose flour
1 cup frozen wild blueberries
Preheat oven to 425 F. Lightly coat nine doughnut tins with cooking spray.
In a food processor, combine the butter and sugar. Process until smooth. Add the eggs and process until combined. Scrape down the sides of the bowl as needed. Add the milk and process until smooth.
Add the baking powder, cinnamon, salt and vanilla. Process until well mixed. Set aside.
In a large bowl, combine the flour and blueberries. Toss until the blueberries are evenly distributed and coated with flour. Add the wet ingredients from the processor. Mix with a wooden spoon until just combined.
Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 陆-inch-wide opening.
Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.
Bake for about 20 minutes, or until lightly browned. Let the doughnuts cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
___
Doughnut glaze
For a special touch, use food coloring to tint this glaze, which dries with that classic glazed doughnut crackle. While any food coloring will do, gel food colorings (available at baking supply shops) provide the most vivid colors.
If you prefer a translucent glaze, reduce the powdered sugar to two cups. As written, this recipe produces a thick, opaque white glaze.
Start to finish: 15 minutes
Makes glaze for 24 doughnuts
Ingredients:
录 cup whole milk
1 teaspoon vanilla extract
3 cups powdered sugar
Set a wire rack over paper towels or on top of a rimmed baking sheet.
In a small saucepan, bring four cups of water to a simmer.
While the water heats, in a medium saucepan over low heat, combine the milk and vanilla. Sift in the powdered sugar. Whisk slowly, until well combined. Transfer the glaze to a large bowl.
Remove the saucepan of water from the heat. Set the bowl of glaze on top of the saucepan. The heat of the water will prevent the glaze from hardening while you work.
One at a time, dip one side of the doughnuts into the glaze, then set them glazed-side up on the prepared rack to dry for five minutes before serving. If decorating the doughnuts with candy sprinkles, do so immediately after setting the doughnut on the rack. The glaze also can be drizzled over the doughnuts.
Do you have a great recipe for cake donuts?
CAKE DONUTS
1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla
1 egg, beaten
1/2 c. milk
1/2 c. sugar
1 tbsp. melted butter
Mix ingredients together (if desired add extra cinnamon and nutmeg for more flavor). Add enough more flour to make dough firm enough to handle but keeping dough as soft as possible. Chill.
Fill deep fryer with oil and preheat while shaping donuts. Take some dough and roll out on floured surface. Shape with floured donut cutter and place on floured wax paper. Let donuts stand for 5-10 minutes before frying. Using tongs, drop donuts (3 or 4 at a time) into preheated oil. Donuts will rise to top. Turn after about 1 minute and fry on other side. Place on paper towels to drain. Donuts may be frosted or sprinkled as desired.
If desired, donut holes may be made from the centers of the cut donuts. Just drop them in oil and gently turn them for about 2 minutes
Baked whole-wheat cake doughnuts
If you don't have buttermilk, make a substitute by placing two teaspoons of vinegar or lemon juice in a one-cup measure. Fill to the top with regular milk, then let sit two minutes before using.
Start to finish: 1 hour (15 minutes active)
Servings: 6 large doughnuts
1 cup plus 2 tablespoons whole-wheat pastry flour
戮 teaspoon baking soda
陆 teaspoon cinnamon
1/8 teaspoon salt
陆 cup sugar
1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin (but not pumpkin pie mix)
1/3 cup plus 1 tablespoon low-fat buttermilk
1 large egg
1 陆 teaspoons canola oil
1 teaspoon vanilla extract
Method:
Position a rack at the center of the oven. Preheat to 350 F. Generously coat a doughnut pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In another large bowl, use an electric mixer to beat together the sugar, applesauce, buttermilk, egg, oil and vanilla until frothy, about 1 陆 minutes.
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon, mix until just combined. Do not overmix.
Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 陆-inch-wide opening.
Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for five minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the doughnuts onto the rack and cool completely.
___
Baked blueberry doughnuts
Servings: 9 large doughnuts
陆 stick butter
戮 cup sugar
2 large eggs
1 录 cups milk
2 teaspoons baking powder
1 teaspoon cinnamon
陆 teaspoon salt
1 teaspoon vanilla extract
2 陆 cups all-purpose flour
1 cup frozen wild blueberries
Preheat oven to 425 F. Lightly coat nine doughnut tins with cooking spray.
In a food processor, combine the butter and sugar. Process until smooth. Add the eggs and process until combined. Scrape down the sides of the bowl as needed. Add the milk and process until smooth.
Add the baking powder, cinnamon, salt and vanilla. Process until well mixed. Set aside.
In a large bowl, combine the flour and blueberries. Toss until the blueberries are evenly distributed and coated with flour. Add the wet ingredients from the processor. Mix with a wooden spoon until just combined.
Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 陆-inch-wide opening.
Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.
Bake for about 20 minutes, or until lightly browned. Let the doughnuts cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
___
Doughnut glaze
For a special touch, use food coloring to tint this glaze, which dries with that classic glazed doughnut crackle. While any food coloring will do, gel food colorings (available at baking supply shops) provide the most vivid colors.
If you prefer a translucent glaze, reduce the powdered sugar to two cups. As written, this recipe produces a thick, opaque white glaze.
Start to finish: 15 minutes
Makes glaze for 24 doughnuts
Ingredients:
录 cup whole milk
1 teaspoon vanilla extract
3 cups powdered sugar
Set a wire rack over paper towels or on top of a rimmed baking sheet.
In a small saucepan, bring four cups of water to a simmer.
While the water heats, in a medium saucepan over low heat, combine the milk and vanilla. Sift in the powdered sugar. Whisk slowly, until well combined. Transfer the glaze to a large bowl.
Remove the saucepan of water from the heat. Set the bowl of glaze on top of the saucepan. The heat of the water will prevent the glaze from hardening while you work.
One at a time, dip one side of the doughnuts into the glaze, then set them glazed-side up on the prepared rack to dry for five minutes before serving. If decorating the doughnuts with candy sprinkles, do so immediately after setting the doughnut on the rack. The glaze also can be drizzled over the doughnuts.
Do you have a great recipe for cake donuts?
CAKE DONUTS
1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla
1 egg, beaten
1/2 c. milk
1/2 c. sugar
1 tbsp. melted butter
Mix ingredients together (if desired add extra cinnamon and nutmeg for more flavor). Add enough more flour to make dough firm enough to handle but keeping dough as soft as possible. Chill.
Fill deep fryer with oil and preheat while shaping donuts. Take some dough and roll out on floured surface. Shape with floured donut cutter and place on floured wax paper. Let donuts stand for 5-10 minutes before frying. Using tongs, drop donuts (3 or 4 at a time) into preheated oil. Donuts will rise to top. Turn after about 1 minute and fry on other side. Place on paper towels to drain. Donuts may be frosted or sprinkled as desired.
If desired, donut holes may be made from the centers of the cut donuts. Just drop them in oil and gently turn them for about 2 minutes
Recipes for cake with no butter/margerine pls - oil in its place?
An even better solution is to take your favorite recipe that calls for butter or margarine and substitute applesauce. You'll never know it's there except that it's incredibly moist and better for you!
This low-fat and vegan cake recipe uses applesauce instead of eggs or oil, making it nearly fat-free and guilt-free! Though its a little bit heavier than other cakes, the generous amount of cocoa makes this vegan cake absolutely heavenly. If this doesn't sound like the recipe you're looking for, try checking out my dozens of other vegan cake recipes.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
2 cups flour
1 cup sugar
1 tbsp cornstarch
2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa
1 1/2 cups applesauce
Preparation:
Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
Mix all of the dry ingredients together in a large bowl.
Add applesauce and mix well until batter is smooth.
Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.
Frost, if desired, and enjoy!Recipes for cake with no butter/margerine pls - oil in its place?
delicious chocolate cake;
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.Recipes for cake with no butter/margerine pls - oil in its place?
Easy, muffins are made with oil, so you don't even need to change the recipe. Just make sure you add some raising agent, such as baking powder to help it rise. Normally you whip the butter and sugar to get air in, but you can't do this with oil.
Or you could make a 'swiss roll mix' which you whip the eggs and sugar together to give the cake some air.
Both work well, but muffins are the easier option.
You can sub oil for any recipe just decrease the amount of oil by 1/4. For example a recipe calls for 1 cup butter, use 3/4 cup oil. This is because oil is 100% fat but butter contains some water.
I also use pumpkin puree in place of butter. In this case I sub the same amount of pumpkin for butter.
Good luck!
Absolutely, Pineapple Upside down cake with 2-3 tablespoons of oil will be just fine for a substitute
I know people who substitute applesauce for oil. Look it up in recipezaar.com
carrot.cake
This low-fat and vegan cake recipe uses applesauce instead of eggs or oil, making it nearly fat-free and guilt-free! Though its a little bit heavier than other cakes, the generous amount of cocoa makes this vegan cake absolutely heavenly. If this doesn't sound like the recipe you're looking for, try checking out my dozens of other vegan cake recipes.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
2 cups flour
1 cup sugar
1 tbsp cornstarch
2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa
1 1/2 cups applesauce
Preparation:
Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
Mix all of the dry ingredients together in a large bowl.
Add applesauce and mix well until batter is smooth.
Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.
Frost, if desired, and enjoy!Recipes for cake with no butter/margerine pls - oil in its place?
delicious chocolate cake;
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.Recipes for cake with no butter/margerine pls - oil in its place?
Easy, muffins are made with oil, so you don't even need to change the recipe. Just make sure you add some raising agent, such as baking powder to help it rise. Normally you whip the butter and sugar to get air in, but you can't do this with oil.
Or you could make a 'swiss roll mix' which you whip the eggs and sugar together to give the cake some air.
Both work well, but muffins are the easier option.
You can sub oil for any recipe just decrease the amount of oil by 1/4. For example a recipe calls for 1 cup butter, use 3/4 cup oil. This is because oil is 100% fat but butter contains some water.
I also use pumpkin puree in place of butter. In this case I sub the same amount of pumpkin for butter.
Good luck!
Absolutely, Pineapple Upside down cake with 2-3 tablespoons of oil will be just fine for a substitute
I know people who substitute applesauce for oil. Look it up in recipezaar.com
carrot.cake
Does anyone have any good recipes for cakes, muffins or slices that have no sugar in them?
I suffer from chronic migraines and would like to try cutting out sugar to see if its one of my triggers, does anyone have an recipes for ';sweet stuff'; that tastes good and has no sugar in them?
My husband loves chocolate muffins cakes etc so that makes it a little hard I know!
If anyone has some good recipes I would love to hear them! =)Does anyone have any good recipes for cakes, muffins or slices that have no sugar in them?
Apple Crumb Cake
vegetable cooking spray
1 cup (140 g) all-purpose flour
1/3 cup (50 g) rolled oats
1/3 cup (63 g) sugar substitute
1/4 cup (35 g) brown sugar substitute
1 teaspoon (5 ml) ground cinnamon
1/8 teaspoon (0.6 ml) ground nutmeg
1/8 teaspoon (0.6 ml) salt
4 tablespoons (50 g) cold margarine, cut into small pieces
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/3 cup (80 ml) unsweetened apple juice
1 teaspoon ( 5 ml) vanilla extract
1/4 cup (60 ml) egg substitute
2 Braeburn apples, about 1 pound (480 g) total, peeled, cored, and chopped
Preheat oven to 350潞 F. Lightly coat an 8-inch square baking pan with cooking spray.
In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup.
Combine the remaking flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples.
Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm.
Cut into 16 squares.
Serve warm or cooled.Does anyone have any good recipes for cakes, muffins or slices that have no sugar in them?
Look for Diabetic recipes, they'll have a minimal amount of sugar/carbs, there are several diabetic cookbooks out there, some of them are specifically geared for desserts
I have heard of people substituting sugar with apple sauce.
I share your aversion to refined sugars for different reasons ,,while I can offer no recipes I can offer my own partial solution, I allways use raw sugar where the recipe calls for castor and If a recipe calls for five tblspoons of sugar I will put two of raw sugar and perhaps four heaped tblspoons of dessicated coconut. Another substitute is honey, just a thought,, try pancakes adjusted to the coconut formula they are great
You might think that a girl who once packed up all of her belongings and moved, sight unseen, a couple of thousand miles away to a place where she had no job, no family, and no real idea of what she was doing would be quite an adventurous eater--always anxious to try something new, never ordering the same thing twice. And while I'm sure that girls like this do exist, I am definitely not one of them. The pursuit of good, honest food may be the central theme around our farm and in my life, but the truth is that I am the type of person who will happily fall into a very deep food rut.
The only reason I do not have coffee ice cream every time I visit my favorite ice cream parlor is because they have a rotating menu of homemade flavors, and coffee is not always available. Ordering my first scoop of chocolate almond took several agonizing minutes of deliberation and an extraordinary amount of courage. I do not find it tiresome to eat the same dinner four or five nights in a row, and I happen to believe that one of the tastiest things in the entire world is homemade leftover anything.
These are handy qualities to have if much of your food comes from the farmers' market or the garden, as I have come to realize that the true definition of eating seasonally means you devour something for so many meals on end that you don't even want to think about it until next year.
At breakfast time, my routine pattern of eating extends well beyond a rut. It is more like a bottomless pit. It is a good thing I don't live anywhere near a Chinese bakery since I could happily eat a baked pork bun every morning for the next 20 or 30 years. Because life on a farm is defined by a never ending series of surprises, you really cannot plan ahead or count on much of anything. This, of course, is what makes it so interesting. It also means that I find a great deal of comfort in something as simple as knowing exactly what my morning meal will be for the next several months.
For a while I was stuck on oatmeal, cooked slowly on the stove with extra bran, a handful of wild blackberries from the freezer tossed in at the last minute. A bowl of hot oatmeal with a splash of cold milk, a dash of vanilla, and a sprinkle of cinnamon made for dozens of wholesome and invigorating breakfasts.
Next I hit upon bran muffins. My first creation called for making up large quantities of a complicated mix of dry ingredients ahead of time, thus allowing you to stir together the actual batter in seconds flat. Then I came upon a banana bran muffin recipe and latched onto it. The muffins were tasty, but they always made a mess of the pan. It took me longer to wash the muffin tin than it did to make the actual muffins. And using paper liners didn't help, as ridiculous amounts of muffin would stick to them. Of course none of this kept me from consuming a couple hundred of them--or motivated me to come up with a non-stick version.
After the bran muffins came that classic American breakfast staple--cold cereal with milk. I found an organic, whole grain variety I liked and began purchasing it in quantity whenever it went on sale. To each bowl of cereal I would add small scoops of organic oat bran and wheat bran as well as a handful of dried cranberries or raisins.
Not long after purchasing 11 boxes of this cereal, a hankering for bran muffins appeared in the most incessant way. I could think of nothing else, but I refused to go back to those annoying pan stickers. I set out to create an entirely new bran muffin, and, perhaps because I was so determined, it did not take long to come up with one that I considered scrumptious.
My long held pet peeve regarding bran muffin recipes is that they almost always include some type of bran cereal. This, to me, is ridiculous. Why make muffins from scratch using overpriced (and often overprocessed) cereal when pure organic bran is available for a couple of pennies per serving? I recently came across a recipe that had the nerve to call for two different kinds of cereal.
If one of your New Year's resolutions was to increase the fiber in your diet, this is your lucky day. These bran muffins are made from 100% whole grains, including plenty of both wheat bran and oat bran (giving you soluble and insoluble fiber at once), and yet they do not taste like sawdust or have the consistency of little bricks. I baked up a batch of the blueberry bran version during my mother's recent visit, and she declared them to be the best muffins she had ever tasted. The honey and molasses add moisture and flavor and are better for you than granulated sugar.
You can start with the basic plain version or go straight to one of the variations listed at the end of the recipe (which I think taste even better the second day). The blueberries will deliver copious amounts of antioxidants along with their little bursts of juicy flavor. Adding mashed bananas to the batter will give you a very moist muffin.
My favorite way to eat these muffins is cut in half and spread with peanut butter and jam. Add a glass of milk, and I am good to go for four or five hours. They make an excellent breakfast on the run or afternoon pick-me-up snack for both kids and adults. The very best thing about them is that they freeze beautifully, which means you can always have some on hand.
This is health food of the highest order--disguised as simply good tasting food. When you serve these muffins there is no need for justification or explanation. No one needs to know that you are packing them with nutrients and possibly increasing their life span--only that you baked them with love.
I have some ideas for other muffin flavor variations (such as a carrot and raisin version made with cooked carrot puree instead of grated raw carrots), but for now I am more than set. Check back with me in a couple of years.
My husband loves chocolate muffins cakes etc so that makes it a little hard I know!
If anyone has some good recipes I would love to hear them! =)Does anyone have any good recipes for cakes, muffins or slices that have no sugar in them?
Apple Crumb Cake
vegetable cooking spray
1 cup (140 g) all-purpose flour
1/3 cup (50 g) rolled oats
1/3 cup (63 g) sugar substitute
1/4 cup (35 g) brown sugar substitute
1 teaspoon (5 ml) ground cinnamon
1/8 teaspoon (0.6 ml) ground nutmeg
1/8 teaspoon (0.6 ml) salt
4 tablespoons (50 g) cold margarine, cut into small pieces
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/3 cup (80 ml) unsweetened apple juice
1 teaspoon ( 5 ml) vanilla extract
1/4 cup (60 ml) egg substitute
2 Braeburn apples, about 1 pound (480 g) total, peeled, cored, and chopped
Preheat oven to 350潞 F. Lightly coat an 8-inch square baking pan with cooking spray.
In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup.
Combine the remaking flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples.
Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm.
Cut into 16 squares.
Serve warm or cooled.Does anyone have any good recipes for cakes, muffins or slices that have no sugar in them?
Look for Diabetic recipes, they'll have a minimal amount of sugar/carbs, there are several diabetic cookbooks out there, some of them are specifically geared for desserts
I have heard of people substituting sugar with apple sauce.
I share your aversion to refined sugars for different reasons ,,while I can offer no recipes I can offer my own partial solution, I allways use raw sugar where the recipe calls for castor and If a recipe calls for five tblspoons of sugar I will put two of raw sugar and perhaps four heaped tblspoons of dessicated coconut. Another substitute is honey, just a thought,, try pancakes adjusted to the coconut formula they are great
You might think that a girl who once packed up all of her belongings and moved, sight unseen, a couple of thousand miles away to a place where she had no job, no family, and no real idea of what she was doing would be quite an adventurous eater--always anxious to try something new, never ordering the same thing twice. And while I'm sure that girls like this do exist, I am definitely not one of them. The pursuit of good, honest food may be the central theme around our farm and in my life, but the truth is that I am the type of person who will happily fall into a very deep food rut.
The only reason I do not have coffee ice cream every time I visit my favorite ice cream parlor is because they have a rotating menu of homemade flavors, and coffee is not always available. Ordering my first scoop of chocolate almond took several agonizing minutes of deliberation and an extraordinary amount of courage. I do not find it tiresome to eat the same dinner four or five nights in a row, and I happen to believe that one of the tastiest things in the entire world is homemade leftover anything.
These are handy qualities to have if much of your food comes from the farmers' market or the garden, as I have come to realize that the true definition of eating seasonally means you devour something for so many meals on end that you don't even want to think about it until next year.
At breakfast time, my routine pattern of eating extends well beyond a rut. It is more like a bottomless pit. It is a good thing I don't live anywhere near a Chinese bakery since I could happily eat a baked pork bun every morning for the next 20 or 30 years. Because life on a farm is defined by a never ending series of surprises, you really cannot plan ahead or count on much of anything. This, of course, is what makes it so interesting. It also means that I find a great deal of comfort in something as simple as knowing exactly what my morning meal will be for the next several months.
For a while I was stuck on oatmeal, cooked slowly on the stove with extra bran, a handful of wild blackberries from the freezer tossed in at the last minute. A bowl of hot oatmeal with a splash of cold milk, a dash of vanilla, and a sprinkle of cinnamon made for dozens of wholesome and invigorating breakfasts.
Next I hit upon bran muffins. My first creation called for making up large quantities of a complicated mix of dry ingredients ahead of time, thus allowing you to stir together the actual batter in seconds flat. Then I came upon a banana bran muffin recipe and latched onto it. The muffins were tasty, but they always made a mess of the pan. It took me longer to wash the muffin tin than it did to make the actual muffins. And using paper liners didn't help, as ridiculous amounts of muffin would stick to them. Of course none of this kept me from consuming a couple hundred of them--or motivated me to come up with a non-stick version.
After the bran muffins came that classic American breakfast staple--cold cereal with milk. I found an organic, whole grain variety I liked and began purchasing it in quantity whenever it went on sale. To each bowl of cereal I would add small scoops of organic oat bran and wheat bran as well as a handful of dried cranberries or raisins.
Not long after purchasing 11 boxes of this cereal, a hankering for bran muffins appeared in the most incessant way. I could think of nothing else, but I refused to go back to those annoying pan stickers. I set out to create an entirely new bran muffin, and, perhaps because I was so determined, it did not take long to come up with one that I considered scrumptious.
My long held pet peeve regarding bran muffin recipes is that they almost always include some type of bran cereal. This, to me, is ridiculous. Why make muffins from scratch using overpriced (and often overprocessed) cereal when pure organic bran is available for a couple of pennies per serving? I recently came across a recipe that had the nerve to call for two different kinds of cereal.
If one of your New Year's resolutions was to increase the fiber in your diet, this is your lucky day. These bran muffins are made from 100% whole grains, including plenty of both wheat bran and oat bran (giving you soluble and insoluble fiber at once), and yet they do not taste like sawdust or have the consistency of little bricks. I baked up a batch of the blueberry bran version during my mother's recent visit, and she declared them to be the best muffins she had ever tasted. The honey and molasses add moisture and flavor and are better for you than granulated sugar.
You can start with the basic plain version or go straight to one of the variations listed at the end of the recipe (which I think taste even better the second day). The blueberries will deliver copious amounts of antioxidants along with their little bursts of juicy flavor. Adding mashed bananas to the batter will give you a very moist muffin.
My favorite way to eat these muffins is cut in half and spread with peanut butter and jam. Add a glass of milk, and I am good to go for four or five hours. They make an excellent breakfast on the run or afternoon pick-me-up snack for both kids and adults. The very best thing about them is that they freeze beautifully, which means you can always have some on hand.
This is health food of the highest order--disguised as simply good tasting food. When you serve these muffins there is no need for justification or explanation. No one needs to know that you are packing them with nutrients and possibly increasing their life span--only that you baked them with love.
I have some ideas for other muffin flavor variations (such as a carrot and raisin version made with cooked carrot puree instead of grated raw carrots), but for now I am more than set. Check back with me in a couple of years.
Does anyone know the sour cream chocloate cake recipe thet was on the Hershey Cocoa can in the early 70's?
Here you go:
Chocolate Sour Cream Cake
Ingredients:
1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
2 eggs
1 teaspoon vanilla extract
FUDGE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.
FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.Does anyone know the sour cream chocloate cake recipe thet was on the Hershey Cocoa can in the early 70's?
got to their website and they may have a link otherwise go to allrecipes.com and search or ask there
Chocolate Sour Cream Cake
Ingredients:
1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
2 eggs
1 teaspoon vanilla extract
FUDGE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.
FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.Does anyone know the sour cream chocloate cake recipe thet was on the Hershey Cocoa can in the early 70's?
got to their website and they may have a link otherwise go to allrecipes.com and search or ask there
Does anyone have a good banana roll cake recipe, a store called woolworth's used to make it best.?
Banana Roll
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.
Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
One 8-inch round cake layer may be made with this batter. Prepare as directed. Bake in a 350-degree oven for about 30 minutes.
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.
Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
One 8-inch round cake layer may be made with this batter. Prepare as directed. Bake in a 350-degree oven for about 30 minutes.
Crab cake recipe from woman's world magazine?
Crab Cakes
1/2 teaspoon garlic, minced
1 tablespoon onions, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 egg
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 lb lump crabmeat
2 tablespoons oil, for sauteing
In a large bowl combine all ingredients, except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter.
Place on crumbs, gently flatten the balls of crab mixture %26amp; round the edges. Form the cakes about one-half inch thick %26amp; three inches round.
Refrigerate.
In a saute' pan heat 2 tbls of oil.
Gently slide in two crab cakes at a time.
Brown on one side approximately two-to-three minutes. Turn and brown the other side.
Turn down heat and simmer crab cakes another 5-8 minutes.Crab cake recipe from woman's world magazine?
CRAB CAKES
1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 stick (6 tablespoons) unsalted butter
1 pound jumbo lump crab meat, picked over
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
a few drops Tabasco
2 tablespoons minced fresh flat-leafed parsley leaves
In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
Serve crab cakes warm with lemon wedges. Makes 6 cakes.
Serves 3 as a main course, 6 as a first course.Crab cake recipe from woman's world magazine?
does it have to be wwm??? if not try this one
4 pounds lump crabmeat, cleaned
1 1/2 cups green pepper, chopped
2 cups yellow onion, chopped
3 eggs
1 cup mayonnaise
3 tablespoons Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons baking powder
1 teaspoon bay seasoning
1 teaspoon Tabasco sauce
1/2 teaspoon salt
2 cups bread crumbs
Saut茅 peppers and onions in butter until onions are transparent. Completely cool mixture before adding to the crab meat. Add remaining ingredients except for the bread crumbs, stirring lightly to keep crab lumps together. Add the bread crumbs slowly until most of the moisture is soaked up.
2.Scoop into 2-ounce portions and form into cakes, then lightly press into toasted bread crumbs.
3.Saut茅 in oil at 350 degrees F until cakes are brown and heated in middle
1/2 teaspoon garlic, minced
1 tablespoon onions, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 egg
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 lb lump crabmeat
2 tablespoons oil, for sauteing
In a large bowl combine all ingredients, except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter.
Place on crumbs, gently flatten the balls of crab mixture %26amp; round the edges. Form the cakes about one-half inch thick %26amp; three inches round.
Refrigerate.
In a saute' pan heat 2 tbls of oil.
Gently slide in two crab cakes at a time.
Brown on one side approximately two-to-three minutes. Turn and brown the other side.
Turn down heat and simmer crab cakes another 5-8 minutes.Crab cake recipe from woman's world magazine?
CRAB CAKES
1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 stick (6 tablespoons) unsalted butter
1 pound jumbo lump crab meat, picked over
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
a few drops Tabasco
2 tablespoons minced fresh flat-leafed parsley leaves
In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
Serve crab cakes warm with lemon wedges. Makes 6 cakes.
Serves 3 as a main course, 6 as a first course.Crab cake recipe from woman's world magazine?
does it have to be wwm??? if not try this one
4 pounds lump crabmeat, cleaned
1 1/2 cups green pepper, chopped
2 cups yellow onion, chopped
3 eggs
1 cup mayonnaise
3 tablespoons Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons baking powder
1 teaspoon bay seasoning
1 teaspoon Tabasco sauce
1/2 teaspoon salt
2 cups bread crumbs
Saut茅 peppers and onions in butter until onions are transparent. Completely cool mixture before adding to the crab meat. Add remaining ingredients except for the bread crumbs, stirring lightly to keep crab lumps together. Add the bread crumbs slowly until most of the moisture is soaked up.
2.Scoop into 2-ounce portions and form into cakes, then lightly press into toasted bread crumbs.
3.Saut茅 in oil at 350 degrees F until cakes are brown and heated in middle
Does anyone have a cake recipe for my husband's birthday that's easy and low-cal?
And please, no Angel food cake recipes. I don't like making those.
The recipes can be either a mix or from scratch, as long as they help me stay on my diet.
Hubby's Bday is on the 24th so no hurry.Does anyone have a cake recipe for my husband's birthday that's easy and low-cal?
Low Fat Chocolate Cake
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar
In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.Does anyone have a cake recipe for my husband's birthday that's easy and low-cal?
for some strange reason , i am compelled to reply to you , lol
i would get a cake mix of an angel food type . less cals than regular . you can slice it in half and put reduced fat cool whip and a layer of strawberries on it . then on top the remaining berries and cool whip and enjoy a delicious low fat dessert that looks very high end .
enjoy your eve , my friend . D :)
EDIT ; SORRY EM , i rushed and did not read the Q right .
you can use a sponge cake also thats lower in cals .
Forgive me ? lol
That's supposed to be your husband's birthday cake. Why should he have to eat a diet cake. I don't get it. Can't you make your own cake and serve him a regular cake? I have been on the search for a good low-fat low-cal cake recipe and I have never found one that tasted decent. Don't punish HIM.
My mom does the same thing for my dad, here is the site she uses:
http://www.healthy-eating-made-easy.com/鈥?/a>
I don't have one Emmy ,but I do wish to wish him a Very Happy Birthday... Hiba
Sour cream Lemon Pound Cake
Cooking spray
3 tablespoons dry, unseasoned breadcrumbs or flour
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar
Preheat oven to 350掳. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs or flour.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350掳 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
Yield: 18 servings (serving size: 1 slice)
Nutritional Information: CALORIES 323(29% from fat); FAT 10.4g (sat 6g,mono 3g,poly 0.6g); IRON 1.3mg; CHOLESTEROL 62mg; CALCIUM 27mg; CARBOHYDRATE 53.4g; SODIUM 172mg; PROTEIN 4g; FIBER 0.7g
--Cooking Light, APRIL 2000
-----------------------------
Vanilla Cheesecake with Cherry Topping, CL
CRUST:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray
FILLING:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
TOPPING:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
Preheat oven to 400掳.
To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400掳 for 5 minutes; cool on a wire rack.
Reduce oven temperature to 325掳.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan; bake at 325掳 for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
Yield: 16 servings (serving size: 1 slice cheesecake and about 2 tablespoons topping)
Nutritional Information: CALORIES 324(30% from fat); FAT 10.7g (sat 6.1g,mono 3.2g,poly 0.7g); IRON 0.8mg; CHOLESTEROL 83mg; CALCIUM 134mg; CARBOHYDRATE 42.8g; SODIUM 458mg; PROTEIN 12.2g; FIBER 1g
--Cooking Light, NOVEMBER 2002
An easy idea is to take any cake mix and substitute 1/2 of the oil with applesauce. For eggs, I use Egg Beaters.
----
Here is one I like, it is so good!
Banana Cake with Banana Topping
...a very old recipe, and extremely yummy.
1 1/2 cups sugar
1/2 cup butter (can use 1/4 cup margarine, 1/4 unsweetened applesauce)
2 eggs (or 1/2 cup Egg Beaters)
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
3/4 tsp. baking soda
2 tsp. vanilla
3/4 cup sour milk (you can ';sour'; the milk with 1 Tbsp. vinegar) (can use powdered milk and make it extra rich; I use filtered water)
1 cup bananas (I usually just toss two or three bananas in, and it works)
1 cup chopped nuts (I usually use walnuts)
Cream together sugar and butter. Add eggs and beat well. Stir together flour, salt, baking powder and baking soda. Add flour mixture to creamed mixture alternately with milk and beat well. Add vanilla, bananas and nuts and beat well.
Pour into greased and floured pans (either a 9x13-inch or 2 (9-inch) square or round pans). Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched. Pour topping on cake while still warm.
TOPPING:
2 cups powdered sugar
1 tsp. vanilla
1 cup mashed bananas (I usually just toss 1 or 2 bananas in; it works just fine)
Beat all ingredients together until smooth and pour over top of cake.
This is one of those recipes where you don't have to be extremely precise. If you like more nuts, add more. If you don't like them, leave 'em out. The amount of bananas I add depends upon how many I have that are getting too ripe for my taste. I made the cake this weekend when I yanked the recipe card out the box. I used plain lowfat yogurt instead of the sour milk. That work great, too.
----
Diet pop cake.. a dieters best friend! and it's so yummy
Take 1 cake mix (any flavor)
Take 1 can diet pop (a flavor to match the cake flavor or compliment it) the kind with splenda in it usually tastes better because it doesn't break down in heat
Mix the 2 ingredients together and bake according to the package directions.
You can make them into cupcakes or a cake..
Top with some fat free cool whip and you've got an AWESOME dessert! :)
Variations to try:
Devil's Food cake w/ Diet Dr. Pepper
Devils Food cake w/ Diet vanilla coke
Chocolate cake w/ Diet coke
Chocolate cake w/ Diet cherry coke
Chocolate cake w/ Diet root beer
Chocolate cake w/ Diet orange
chocolate, yellow or white cake w/ Diet raspberry (diet rite)
Marble cake w/ Diet cream soda
Yellow cake w/ Diet orange
Yellow, white or cherry chip cake w/ Diet cherry 7 up
White cake w/ Diet Orange
White cake w/ Diet Peach
White cake w/ Diet ginger ale
White cake w/ Diet sprite
White cake w/ Diet cream soda
Angel cake w/ Diet Orange
Lemon cake mix w/ Diet 7-up
Lemon cake w/ Diet ginger ale
Lemon cake w/ Diet Lemon lime
Lemon cake w/ tangerine Diet rite
Spice cake mix w/ Diet orange
Spice cake w/ Diet lemon-lime
Banana cake mix w/ Diet root beer
Banana cake w/ Diet root beer
Orange cake w/ Diet Mountain Dew
Cherry chip cake w/ A%26amp; W Diet Cream
Red Velvet w/ Diet Cherry Vanilla Dr Pepper
Pineapple cake w/ Diet Squirt
----ink refills
The recipes can be either a mix or from scratch, as long as they help me stay on my diet.
Hubby's Bday is on the 24th so no hurry.Does anyone have a cake recipe for my husband's birthday that's easy and low-cal?
Low Fat Chocolate Cake
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar
In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.Does anyone have a cake recipe for my husband's birthday that's easy and low-cal?
for some strange reason , i am compelled to reply to you , lol
i would get a cake mix of an angel food type . less cals than regular . you can slice it in half and put reduced fat cool whip and a layer of strawberries on it . then on top the remaining berries and cool whip and enjoy a delicious low fat dessert that looks very high end .
enjoy your eve , my friend . D :)
EDIT ; SORRY EM , i rushed and did not read the Q right .
you can use a sponge cake also thats lower in cals .
Forgive me ? lol
That's supposed to be your husband's birthday cake. Why should he have to eat a diet cake. I don't get it. Can't you make your own cake and serve him a regular cake? I have been on the search for a good low-fat low-cal cake recipe and I have never found one that tasted decent. Don't punish HIM.
My mom does the same thing for my dad, here is the site she uses:
http://www.healthy-eating-made-easy.com/鈥?/a>
I don't have one Emmy ,but I do wish to wish him a Very Happy Birthday... Hiba
Sour cream Lemon Pound Cake
Cooking spray
3 tablespoons dry, unseasoned breadcrumbs or flour
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar
Preheat oven to 350掳. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs or flour.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350掳 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
Yield: 18 servings (serving size: 1 slice)
Nutritional Information: CALORIES 323(29% from fat); FAT 10.4g (sat 6g,mono 3g,poly 0.6g); IRON 1.3mg; CHOLESTEROL 62mg; CALCIUM 27mg; CARBOHYDRATE 53.4g; SODIUM 172mg; PROTEIN 4g; FIBER 0.7g
--Cooking Light, APRIL 2000
-----------------------------
Vanilla Cheesecake with Cherry Topping, CL
CRUST:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray
FILLING:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
TOPPING:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
Preheat oven to 400掳.
To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400掳 for 5 minutes; cool on a wire rack.
Reduce oven temperature to 325掳.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan; bake at 325掳 for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
Yield: 16 servings (serving size: 1 slice cheesecake and about 2 tablespoons topping)
Nutritional Information: CALORIES 324(30% from fat); FAT 10.7g (sat 6.1g,mono 3.2g,poly 0.7g); IRON 0.8mg; CHOLESTEROL 83mg; CALCIUM 134mg; CARBOHYDRATE 42.8g; SODIUM 458mg; PROTEIN 12.2g; FIBER 1g
--Cooking Light, NOVEMBER 2002
An easy idea is to take any cake mix and substitute 1/2 of the oil with applesauce. For eggs, I use Egg Beaters.
----
Here is one I like, it is so good!
Banana Cake with Banana Topping
...a very old recipe, and extremely yummy.
1 1/2 cups sugar
1/2 cup butter (can use 1/4 cup margarine, 1/4 unsweetened applesauce)
2 eggs (or 1/2 cup Egg Beaters)
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
3/4 tsp. baking soda
2 tsp. vanilla
3/4 cup sour milk (you can ';sour'; the milk with 1 Tbsp. vinegar) (can use powdered milk and make it extra rich; I use filtered water)
1 cup bananas (I usually just toss two or three bananas in, and it works)
1 cup chopped nuts (I usually use walnuts)
Cream together sugar and butter. Add eggs and beat well. Stir together flour, salt, baking powder and baking soda. Add flour mixture to creamed mixture alternately with milk and beat well. Add vanilla, bananas and nuts and beat well.
Pour into greased and floured pans (either a 9x13-inch or 2 (9-inch) square or round pans). Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched. Pour topping on cake while still warm.
TOPPING:
2 cups powdered sugar
1 tsp. vanilla
1 cup mashed bananas (I usually just toss 1 or 2 bananas in; it works just fine)
Beat all ingredients together until smooth and pour over top of cake.
This is one of those recipes where you don't have to be extremely precise. If you like more nuts, add more. If you don't like them, leave 'em out. The amount of bananas I add depends upon how many I have that are getting too ripe for my taste. I made the cake this weekend when I yanked the recipe card out the box. I used plain lowfat yogurt instead of the sour milk. That work great, too.
----
Diet pop cake.. a dieters best friend! and it's so yummy
Take 1 cake mix (any flavor)
Take 1 can diet pop (a flavor to match the cake flavor or compliment it) the kind with splenda in it usually tastes better because it doesn't break down in heat
Mix the 2 ingredients together and bake according to the package directions.
You can make them into cupcakes or a cake..
Top with some fat free cool whip and you've got an AWESOME dessert! :)
Variations to try:
Devil's Food cake w/ Diet Dr. Pepper
Devils Food cake w/ Diet vanilla coke
Chocolate cake w/ Diet coke
Chocolate cake w/ Diet cherry coke
Chocolate cake w/ Diet root beer
Chocolate cake w/ Diet orange
chocolate, yellow or white cake w/ Diet raspberry (diet rite)
Marble cake w/ Diet cream soda
Yellow cake w/ Diet orange
Yellow, white or cherry chip cake w/ Diet cherry 7 up
White cake w/ Diet Orange
White cake w/ Diet Peach
White cake w/ Diet ginger ale
White cake w/ Diet sprite
White cake w/ Diet cream soda
Angel cake w/ Diet Orange
Lemon cake mix w/ Diet 7-up
Lemon cake w/ Diet ginger ale
Lemon cake w/ Diet Lemon lime
Lemon cake w/ tangerine Diet rite
Spice cake mix w/ Diet orange
Spice cake w/ Diet lemon-lime
Banana cake mix w/ Diet root beer
Banana cake w/ Diet root beer
Orange cake w/ Diet Mountain Dew
Cherry chip cake w/ A%26amp; W Diet Cream
Red Velvet w/ Diet Cherry Vanilla Dr Pepper
Pineapple cake w/ Diet Squirt
----
Chocolate Cake Recipe?
I just had the best piece of chocolate cake from Joe's Crab Shack. It's called Joe's Chocolate Shack Attack and it's an all chocolate six layer cake with chocolate drizzled over it. It was one of the richest and most delicious chocolate cakes I have ever had. I was wondering if anybody knew or had the idea on the recipe?Chocolate Cake Recipe?
Cake (ingredients listed are per layer):
1 cup buttermilk
6 Tbsp. unsalted butter, cut into thin pats
1-1/4 cup flour
1 cup plus 2 Tbsp. sugar
1/3 cup Dutch process unsweetened cocoa powder
1 tsp. baking soda
Pinch salt
1 egg, graded ';large';, beaten to mix
1 tsp. vanilla
Frosting:
6 squares (6 ozs.) semisweet chocolate, chopped
3 squares (3 ozs.) unsweetened chocolate, chopped
14 Tbsp. unsalted butter, cut into chunks
5 eggs, graded ';large';
1 cup plus 3 Tbsp. granulated sugar
Pinch salt
1/3 cup pulp-free orange juice, preferably fresh-squeezed
3 Tbsp. water
For Cake:
You will need three layers, or three times the recipe given. If your oven will not hold three 9-inch layer pans on one rack, you may want to bake two layers the night before. Adjust rack to center of oven. Preheat oven to 350 degrees F. To prepare layer pans, grease with solid vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, and dust the entire inside lightly with flour, knocking out any excess. Set aside.
In small, heavy-bottomed, nonreactive pot, combine buttermilk and butter. Place over low heat, stirring often, until butter is melted. Set aside to cool to lukewarm.
Meanwhile, sift flour, sugar, cocoa powder, baking soda, and salt into medium bowl. When buttermilk mixture is lukewarm, add to it the beaten egg and vanilla; with fork, beat to mix well. All at once, add liquid to sifted dry ingredients. with whisk, stir until dry ingredients are moistened, then beat briskly until well-mixed (a few small lumps are OK). Batter will be thin. Turn into prepared pan(s). Holding a pan in both hands, tilt slightly so that batter runs up sides of pan a bit. From a height of about 3'; above a flat surface, drop filled pan three times (this helps to distribute air bubbles evenly).
Bake in preheated oven 30-35 minutes, or until toothpick inserted in center emerges with a few moist crumbs clinging to it. Do not overbake. Cool in pan 10-15 minutes. Gently loosen cake from edges of pan; invert onto cooling rack. Gently peel off wax paper; re-invert to cool right side up. Cool completely before using or storing airtight.
For Frosting:
In large, heatproof bowl, combine chopped chocolates and butter. Set over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth. Remove from heat and hot water; set aside near stovetop.
In one quart heavy-bottomed, nonreactive saucepan, combine eggs, sugar, and salt. By hand, beat thoroughly to combine well. Add orange juice, then water, beating to mix after each addition. Cook over medium heat, stirring constantly, until mixture registers 170 degrees F on a candy thermometer. Immediately remove from heat.
Quickly strain about one-quarter of hot egg mixture into chocolate mixture and whisk well to combine. Gradually strain remaining hot egg mixture into chocolate mixture, whisking to mix after each addition. Scrape sides and bottom of bowl with rubber spatula to ensure thorough blending. Cool slightly, then chill. Whisk occasionally until frosting begins to thicken, then scrape bowl sides and bottom with rubber spatula and whisk frequently until mixture is of spreading consistency. (Alternatively, place bowl of frosting in larger, shallower container half full of ice and cold water. Whisk frequently and scrape bottom and sides of bowl often. This method is much quicker, but the frosting must be watched more closely, as it can harden before you know it.) When ready, frosting will have thickened considerably, and it will form soft peaks (just like a meringue or whipped cream does) when the whisk is lifted from it.Chocolate Cake Recipe?
This is a wonderful cake, just make it with more layers
The Ultimate Devil's Food Cake with Cream Filling and Fudgy Frosting
Cake
1 cup unsalted butter
2 1/2 C sugar
2 C boiling water
1 C cocoa powder
4 eggs
1 T vanilla extract
2 3/4 cups flour or cake flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Filling
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 T vanilla extract
Frosting
4 oz. unsweetened chocolate
2 oz. bittersweet chocolate
1 cup unsalted butter
1/2 cup heavy whipping cream
3 1/4 cups confectioner's sugar
Makes a triple layer nine inch cake
Pre-heat oven to 350掳F.Grease and flour 3 - 9 inch cake pans.
Mix cocoa and boiling water, stir until smooth, set aside to cool.
Sift dry ingredients together, set aside.
In a large bowl beat butter sugar, eggs and vanilla together. Alternately beat in the dry ingredients and the chocolate mixture. Beat just until blended, do not overmix. Pour batter into the three greased pans and bake for abour 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff. Set aside
Prepare frosting by melting the butter and chocolates together over low heat. Stir in the cream and mix until smooth. Remove the pan from the heat and place it in a large bowl filled with ice. Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape. Chill.
Before you put the cake together, make sure that everything has completely cooled. Divide the filling in two and spread it between the layers. Frost sides and top with the choclate icing. Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
Have you ever had the 14-layer cake at Claim Jumper? Sounds about the same as Joe's......
Cake (ingredients listed are per layer):
1 cup buttermilk
6 Tbsp. unsalted butter, cut into thin pats
1-1/4 cup flour
1 cup plus 2 Tbsp. sugar
1/3 cup Dutch process unsweetened cocoa powder
1 tsp. baking soda
Pinch salt
1 egg, graded ';large';, beaten to mix
1 tsp. vanilla
Frosting:
6 squares (6 ozs.) semisweet chocolate, chopped
3 squares (3 ozs.) unsweetened chocolate, chopped
14 Tbsp. unsalted butter, cut into chunks
5 eggs, graded ';large';
1 cup plus 3 Tbsp. granulated sugar
Pinch salt
1/3 cup pulp-free orange juice, preferably fresh-squeezed
3 Tbsp. water
For Cake:
You will need three layers, or three times the recipe given. If your oven will not hold three 9-inch layer pans on one rack, you may want to bake two layers the night before. Adjust rack to center of oven. Preheat oven to 350 degrees F. To prepare layer pans, grease with solid vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, and dust the entire inside lightly with flour, knocking out any excess. Set aside.
In small, heavy-bottomed, nonreactive pot, combine buttermilk and butter. Place over low heat, stirring often, until butter is melted. Set aside to cool to lukewarm.
Meanwhile, sift flour, sugar, cocoa powder, baking soda, and salt into medium bowl. When buttermilk mixture is lukewarm, add to it the beaten egg and vanilla; with fork, beat to mix well. All at once, add liquid to sifted dry ingredients. with whisk, stir until dry ingredients are moistened, then beat briskly until well-mixed (a few small lumps are OK). Batter will be thin. Turn into prepared pan(s). Holding a pan in both hands, tilt slightly so that batter runs up sides of pan a bit. From a height of about 3'; above a flat surface, drop filled pan three times (this helps to distribute air bubbles evenly).
Bake in preheated oven 30-35 minutes, or until toothpick inserted in center emerges with a few moist crumbs clinging to it. Do not overbake. Cool in pan 10-15 minutes. Gently loosen cake from edges of pan; invert onto cooling rack. Gently peel off wax paper; re-invert to cool right side up. Cool completely before using or storing airtight.
For Frosting:
In large, heatproof bowl, combine chopped chocolates and butter. Set over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth. Remove from heat and hot water; set aside near stovetop.
In one quart heavy-bottomed, nonreactive saucepan, combine eggs, sugar, and salt. By hand, beat thoroughly to combine well. Add orange juice, then water, beating to mix after each addition. Cook over medium heat, stirring constantly, until mixture registers 170 degrees F on a candy thermometer. Immediately remove from heat.
Quickly strain about one-quarter of hot egg mixture into chocolate mixture and whisk well to combine. Gradually strain remaining hot egg mixture into chocolate mixture, whisking to mix after each addition. Scrape sides and bottom of bowl with rubber spatula to ensure thorough blending. Cool slightly, then chill. Whisk occasionally until frosting begins to thicken, then scrape bowl sides and bottom with rubber spatula and whisk frequently until mixture is of spreading consistency. (Alternatively, place bowl of frosting in larger, shallower container half full of ice and cold water. Whisk frequently and scrape bottom and sides of bowl often. This method is much quicker, but the frosting must be watched more closely, as it can harden before you know it.) When ready, frosting will have thickened considerably, and it will form soft peaks (just like a meringue or whipped cream does) when the whisk is lifted from it.Chocolate Cake Recipe?
This is a wonderful cake, just make it with more layers
The Ultimate Devil's Food Cake with Cream Filling and Fudgy Frosting
Cake
1 cup unsalted butter
2 1/2 C sugar
2 C boiling water
1 C cocoa powder
4 eggs
1 T vanilla extract
2 3/4 cups flour or cake flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Filling
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 T vanilla extract
Frosting
4 oz. unsweetened chocolate
2 oz. bittersweet chocolate
1 cup unsalted butter
1/2 cup heavy whipping cream
3 1/4 cups confectioner's sugar
Makes a triple layer nine inch cake
Pre-heat oven to 350掳F.Grease and flour 3 - 9 inch cake pans.
Mix cocoa and boiling water, stir until smooth, set aside to cool.
Sift dry ingredients together, set aside.
In a large bowl beat butter sugar, eggs and vanilla together. Alternately beat in the dry ingredients and the chocolate mixture. Beat just until blended, do not overmix. Pour batter into the three greased pans and bake for abour 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff. Set aside
Prepare frosting by melting the butter and chocolates together over low heat. Stir in the cream and mix until smooth. Remove the pan from the heat and place it in a large bowl filled with ice. Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape. Chill.
Before you put the cake together, make sure that everything has completely cooled. Divide the filling in two and spread it between the layers. Frost sides and top with the choclate icing. Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
Have you ever had the 14-layer cake at Claim Jumper? Sounds about the same as Joe's......
Any one have a great coffee crumble cake recipe that doesn't call for any fruit or berries?
Here's a family favorite:
CRUMB TOP COFFEE CAKE
1 stick whipped butter
1 1/2 cups flour
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes.
Serving Size: 12Any one have a great coffee crumble cake recipe that doesn't call for any fruit or berries?
Easy Coffee Cake
INGREDIENTS:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup shortening
1 beaten egg
1/2 cup buttermilk
Topping (below)
PREPARATION:
Sift together flour, sugar, baking powder, salt, and soda. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; stir into the flour mixture. Spread into a greased and floured 8-inch round or square cake pan. Sprinkle with topping and bake at 350掳 for 30 minutes.
Topping
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons melted butter
1/2 cup chopped pecans
Combine topping ingredients; sprinkle over coffee cake batter just before baking.
Orange Coffee Cake
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup sugar
1 to 2 teaspoons grated orange zest
1/4 cup shortening
1/4 cup milk
1/2 cup orange juice
1 teaspoon vanilla
1 egg, beaten
PREPARATION:
Sift dry ingredients; add orange peel. Cut in shortening until mixture resembles coarse crumbs. Combine remaining ingredients; add all at once then stir just until dry ingredients are moistened. Pour into a greased 9-inch square pan. Sprinkle with Orange Topping (below). Bake at 400掳 for 30 minutes. Serve orange coffee cake warm.
Orange Topping
1/2 cup sugar
1 to 2 tablespoons finely grated orange zest
1 teaspoon cinnamon
1 tablespoon butter
Combine topping ingredients then sprinkle over orange coffee cake batter.Any one have a great coffee crumble cake recipe that doesn't call for any fruit or berries?
Martha Stewart麓s Classic Crumb Cake
10 tablespoons butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 %26amp; 1/4 cups sour cream
1 teaspoon vanilla extract
Crumb Topping
confectioners鈥?sugar (optional)
Preheat oven to 350 degrees. Butter a 9鈥硏13鈥?pan and set aside.
Mix together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after adding each one. Add vanilla. Add flour mixture and sour cream. Mix just until blended.
Spread batter evenly into pan. Top with crumb topping. Bake for 35 to 40 minutes or until done. Turn the pan once during baking. Cool on a wire rack. Dust with confectioners鈥?sugar.
http://www.amazon.com/o/ASIN/0307236722/鈥?/a>
********
A Crumb Topping
3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 %26amp; 1/2 teaspoons coarse salt
1 %26amp; 3/4 cups unsalted butter, softened
Combine flour, sugar, cinnamon, and salt. Cut in the butter with a pastry blender or a fork. When well mixed, the mixture should form large, moist clumps
Get yourself a box of Bisquick and look up the coffee cake recipe there, its moist, tasty and is easily stored. I make it up and put cream cheese between the layers with the streusal and it turns out wonderful!
Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
CRUMB TOP COFFEE CAKE
1 stick whipped butter
1 1/2 cups flour
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes.
Serving Size: 12Any one have a great coffee crumble cake recipe that doesn't call for any fruit or berries?
Easy Coffee Cake
INGREDIENTS:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup shortening
1 beaten egg
1/2 cup buttermilk
Topping (below)
PREPARATION:
Sift together flour, sugar, baking powder, salt, and soda. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; stir into the flour mixture. Spread into a greased and floured 8-inch round or square cake pan. Sprinkle with topping and bake at 350掳 for 30 minutes.
Topping
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons melted butter
1/2 cup chopped pecans
Combine topping ingredients; sprinkle over coffee cake batter just before baking.
Orange Coffee Cake
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup sugar
1 to 2 teaspoons grated orange zest
1/4 cup shortening
1/4 cup milk
1/2 cup orange juice
1 teaspoon vanilla
1 egg, beaten
PREPARATION:
Sift dry ingredients; add orange peel. Cut in shortening until mixture resembles coarse crumbs. Combine remaining ingredients; add all at once then stir just until dry ingredients are moistened. Pour into a greased 9-inch square pan. Sprinkle with Orange Topping (below). Bake at 400掳 for 30 minutes. Serve orange coffee cake warm.
Orange Topping
1/2 cup sugar
1 to 2 tablespoons finely grated orange zest
1 teaspoon cinnamon
1 tablespoon butter
Combine topping ingredients then sprinkle over orange coffee cake batter.Any one have a great coffee crumble cake recipe that doesn't call for any fruit or berries?
Martha Stewart麓s Classic Crumb Cake
10 tablespoons butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 %26amp; 1/4 cups sour cream
1 teaspoon vanilla extract
Crumb Topping
confectioners鈥?sugar (optional)
Preheat oven to 350 degrees. Butter a 9鈥硏13鈥?pan and set aside.
Mix together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after adding each one. Add vanilla. Add flour mixture and sour cream. Mix just until blended.
Spread batter evenly into pan. Top with crumb topping. Bake for 35 to 40 minutes or until done. Turn the pan once during baking. Cool on a wire rack. Dust with confectioners鈥?sugar.
http://www.amazon.com/o/ASIN/0307236722/鈥?/a>
********
A Crumb Topping
3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 %26amp; 1/2 teaspoons coarse salt
1 %26amp; 3/4 cups unsalted butter, softened
Combine flour, sugar, cinnamon, and salt. Cut in the butter with a pastry blender or a fork. When well mixed, the mixture should form large, moist clumps
Get yourself a box of Bisquick and look up the coffee cake recipe there, its moist, tasty and is easily stored. I make it up and put cream cheese between the layers with the streusal and it turns out wonderful!
Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Does anyone have vanilla cake recipe that's not too sweet?
I'm hoping that it's about half as sweet as the cake from the cake mixes that you can buy at your local supermarket.Does anyone have vanilla cake recipe that's not too sweet?
Here's a recipe that's not too sweet. You fill find home-made are not as sweet as cake mixes or store-bought cakes.
WHIPPED CREAM CAKE
1 1/2 c cake flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1 c sugar
1 tsp vanilla
1 c heavy cream
Sift flour, baking powder and salt together. Set aside. Beat eggs until thick and lemon colored. Gradually beat in sugar. Add vanilla. Whip the cream and fold it into the egg-sugar mixture. Fold in the dry ingredients, sifting a little at a time and folding only enough after each addition to blend thoroughly. Pour batter into a greased square pan 8x8x2';. Bake in 350潞 oven for 35 minutes.
Enjoy!Does anyone have vanilla cake recipe that's not too sweet?
Chocolate marble cake
Ingredients (serves 10)
150g butter
1 cup (220g) caster sugar
2 eggs and
1 tsp vanilla essence
2 1/2 cups (375g) self-raising flour
1 cup (250ml) milk
1 tbs cocoa powder
1 cup (150g) icing sugar
2 tbs cocoa powder
20g butter, chopped
2 tbs boiling water
Method
Preheat oven to 180掳C. Grease a 22cm (top) fluted ring bundt pan. Beat 150g butter and 1 cup (220g) caster sugar until pale and creamy. Beat in 2 eggs and 1 tsp vanilla essence.
Fold in 2 1/2 cups (375g) self-raising flour and 1 cup (250ml) milk. Divide mixture into 2 portions. Stir in 1 tbs cocoa powder to one portion. Alternately spoon the mixtures into the pan.
Bake for 40-45 minutes. Set aside for 15 minutes before transferring to a wire rack to cool. Combine 1 cup (150g) icing sugar, 2 tbs cocoa powder, 20g butter, chopped. Stir in 2 tbs boiling water. Pour over the cake to serve.
An heres another one!!
Esay Vinilla Cake!
Preparation Time 20 minutes
Cooking Time 150 minutes
Ingredients (serves 15)
Melted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 tsp vanilla essence
Method
Preheat oven to 140掳C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool
Wilton Basic Yellow Cake
Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.
3 cups sifted cake flour
2陆 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1陆 tsp vanilla
1录 cups milk
Preheat oven to 350掳F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired. Cake serves 12.
--Wilton.com
-----------------------
This is a nice, not-too-sweet fluffy icing.
Better Cream Whipped Cake Icing
录 cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
陆 tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
Here's a recipe that's not too sweet. You fill find home-made are not as sweet as cake mixes or store-bought cakes.
WHIPPED CREAM CAKE
1 1/2 c cake flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1 c sugar
1 tsp vanilla
1 c heavy cream
Sift flour, baking powder and salt together. Set aside. Beat eggs until thick and lemon colored. Gradually beat in sugar. Add vanilla. Whip the cream and fold it into the egg-sugar mixture. Fold in the dry ingredients, sifting a little at a time and folding only enough after each addition to blend thoroughly. Pour batter into a greased square pan 8x8x2';. Bake in 350潞 oven for 35 minutes.
Enjoy!Does anyone have vanilla cake recipe that's not too sweet?
Chocolate marble cake
Ingredients (serves 10)
150g butter
1 cup (220g) caster sugar
2 eggs and
1 tsp vanilla essence
2 1/2 cups (375g) self-raising flour
1 cup (250ml) milk
1 tbs cocoa powder
1 cup (150g) icing sugar
2 tbs cocoa powder
20g butter, chopped
2 tbs boiling water
Method
Preheat oven to 180掳C. Grease a 22cm (top) fluted ring bundt pan. Beat 150g butter and 1 cup (220g) caster sugar until pale and creamy. Beat in 2 eggs and 1 tsp vanilla essence.
Fold in 2 1/2 cups (375g) self-raising flour and 1 cup (250ml) milk. Divide mixture into 2 portions. Stir in 1 tbs cocoa powder to one portion. Alternately spoon the mixtures into the pan.
Bake for 40-45 minutes. Set aside for 15 minutes before transferring to a wire rack to cool. Combine 1 cup (150g) icing sugar, 2 tbs cocoa powder, 20g butter, chopped. Stir in 2 tbs boiling water. Pour over the cake to serve.
An heres another one!!
Esay Vinilla Cake!
Preparation Time 20 minutes
Cooking Time 150 minutes
Ingredients (serves 15)
Melted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 tsp vanilla essence
Method
Preheat oven to 140掳C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool
Wilton Basic Yellow Cake
Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.
3 cups sifted cake flour
2陆 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1陆 tsp vanilla
1录 cups milk
Preheat oven to 350掳F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired. Cake serves 12.
--Wilton.com
-----------------------
This is a nice, not-too-sweet fluffy icing.
Better Cream Whipped Cake Icing
录 cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
陆 tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
Anyone have an eggless basic cookie or cake recipe?
No shortening, baking powder, its really hard for me to get to the shops but i want to bake!
so very basic kitchen ingredients if possible, oh and im from australia, shortening isn't as readily available here... but things like oil, butter etc i have.....
:) much appreciated.Anyone have an eggless basic cookie or cake recipe?
I found this recipe and honestly, I have never made it before, but from the reviews and the ratings seems to be a delicious one;
http://allrecipes.com/Recipe/Grandmas-Eg鈥?/a>
There are more recipes here;
http://allrecipes.com/Search/Recipes.asp鈥?/a>
===============Anyone have an eggless basic cookie or cake recipe?
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
1 c. sugar
1 c. sour milk
1 tsp. salt
Flour
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
Cream together sugar and shortening. Add salt and baking soda to milk and dissolve. Sift 2 cups flour with baking powder. Add milk mixture alternately with flour mixture. Stir in enough flour to make dough stiff. Turn out onto a well floured surface and knead in flour until dough is not sticky.
Shape into balls of about 1 cup of dough. Roll dough to about 3/8'; thickness and cut in desired shapes. Bake at 425 degrees until edges of cookies begin to brown. Remove from cookie sheet and cool on a clean towel.
I know it has shortening but you could substitute with butter and it should work.
Try this?
Chocolate Gingerbread
Ingredients
100g molasses
1 tablespoon butter (melted)
1 tablespoon cooking oil
100g brown sugar
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon soda (mix with 200 ml sour milk)
Flour
1 tablespoon sweet chocolate (melted)
Action
a. Blend all the ingredients together thoroughly.
b. Stir in soda mixture and flour to stiffen.
c. Bake in a preheated 180掳C oven for 20 minutes.
Cheese Tart (8 servings)
Ingredients
250g sweet digestive biscuits
125g butter (melted)
250g cream cheese
400 ml sweet milk
1 teaspoons orange rinds
80 ml orange juice
1 teaspoon agar agar powder
1 tablespoon water
Action
a. Mash the cookies to fine crumbs and mix with the butter.
b. Spread and press this over the bottom of the baking dish.
c. Cover it and set in the refrigerator for 30 minutes.
d. Meantime, beat the cheese to a smooth paste.
e. Stir in the orange juice, orange rinds and milk.
f. Mix well to a smooth batter.
g. In a bowl, combine agar agar powder and water,
and set the bowl in a pot of boiling water.
h. Stir till the agar agar is dissolved.
i. When it is cool, mix it into the cheese mixture.
j. Pour this mixture over the crust and set the tart in,
the refrigerator over night.
k. Serve with whipped cream.
Note:
a. You may replace agar agar powder with gelatin when desired.
b. You may replace digestive cookies with other sweet cookies.
c. You may replace orange with lemon.
d. You may sprinkle chocolate flakes on top before serving.
e. You may garnish with cherries or jam.
f. You may serve without whipped cream, when desired.
g. You may top with ice cream.
Happy Baking!
so very basic kitchen ingredients if possible, oh and im from australia, shortening isn't as readily available here... but things like oil, butter etc i have.....
:) much appreciated.Anyone have an eggless basic cookie or cake recipe?
I found this recipe and honestly, I have never made it before, but from the reviews and the ratings seems to be a delicious one;
http://allrecipes.com/Recipe/Grandmas-Eg鈥?/a>
There are more recipes here;
http://allrecipes.com/Search/Recipes.asp鈥?/a>
===============Anyone have an eggless basic cookie or cake recipe?
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
1 c. sugar
1 c. sour milk
1 tsp. salt
Flour
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
Cream together sugar and shortening. Add salt and baking soda to milk and dissolve. Sift 2 cups flour with baking powder. Add milk mixture alternately with flour mixture. Stir in enough flour to make dough stiff. Turn out onto a well floured surface and knead in flour until dough is not sticky.
Shape into balls of about 1 cup of dough. Roll dough to about 3/8'; thickness and cut in desired shapes. Bake at 425 degrees until edges of cookies begin to brown. Remove from cookie sheet and cool on a clean towel.
I know it has shortening but you could substitute with butter and it should work.
Try this?
Chocolate Gingerbread
Ingredients
100g molasses
1 tablespoon butter (melted)
1 tablespoon cooking oil
100g brown sugar
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon soda (mix with 200 ml sour milk)
Flour
1 tablespoon sweet chocolate (melted)
Action
a. Blend all the ingredients together thoroughly.
b. Stir in soda mixture and flour to stiffen.
c. Bake in a preheated 180掳C oven for 20 minutes.
Cheese Tart (8 servings)
Ingredients
250g sweet digestive biscuits
125g butter (melted)
250g cream cheese
400 ml sweet milk
1 teaspoons orange rinds
80 ml orange juice
1 teaspoon agar agar powder
1 tablespoon water
Action
a. Mash the cookies to fine crumbs and mix with the butter.
b. Spread and press this over the bottom of the baking dish.
c. Cover it and set in the refrigerator for 30 minutes.
d. Meantime, beat the cheese to a smooth paste.
e. Stir in the orange juice, orange rinds and milk.
f. Mix well to a smooth batter.
g. In a bowl, combine agar agar powder and water,
and set the bowl in a pot of boiling water.
h. Stir till the agar agar is dissolved.
i. When it is cool, mix it into the cheese mixture.
j. Pour this mixture over the crust and set the tart in,
the refrigerator over night.
k. Serve with whipped cream.
Note:
a. You may replace agar agar powder with gelatin when desired.
b. You may replace digestive cookies with other sweet cookies.
c. You may replace orange with lemon.
d. You may sprinkle chocolate flakes on top before serving.
e. You may garnish with cherries or jam.
f. You may serve without whipped cream, when desired.
g. You may top with ice cream.
Happy Baking!
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