Cookbook Recipes

Posts Tagged ‘CAKE’

1 1/4 cups butter or margarine, softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored liqueur, optional
grated zest of 2 oranges
grated zest of 1 lemon
9 10 cups allpurpose flour
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup allpurpose flour

Place yeast in a small bowl, and pour warm water over it. Stir
with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
In a small saucepan, scald milk. Add 1 cup butter or margarine,
and stir until melted. Remove from heat, and let cool until lukewarm.
In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer
with a paddle attachment. Add sugar and salt, and continue to beat
until mixture is thick and pale. Add vanilla, orangeflavored liqueur,
zests, and yeast mixture. Combine. Beat in 4 cups flour gradually.
Add milk mixture alternately with remaining 4 cups flour while
beating on medium speed. Add up to an additional 1 cup flour if the
dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a clean large bowl. Knead using a large wooden
spoon until the dough pulls away and doesn’t stick to the spoon,
about 8 to 10 minutes. Transfer dough to a large buttered bowl,
and turn to coat. Cover with plastic wrap. Place in a warm place
until dough reaches the top of the bowl, about 1 to 2 hours. Punch
the dough down, recover the bowl, and allow to rise again.
Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,
4 tablespoons butter or margarine, brown sugar, and cinnamon to form
crumb topping. Sprinkle evenly among the 3 pans.
Preheat oven to 350 degrees F.
Punch the dough down again. Turn out onto a lightly floured surface.
Knead for 1 minute. Cut into thirds, and transfer dough to prepared
pans. Cover loosely with plastic wrap. Allow to rise to the top of
pan. Beat remaining egg, and brush the top of the dough.
Bake until golden brown and hollow sounding when tapped, about
30 to 45 minutes. Immediately turn out onto a cooling rack so bread
does not stick to the pan. Cool.

serves 810

ingredients

10g/5oz butter
350g/12oz caster sugar
200g/7oz flour
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/114lb rhubarb, cut into
2.5cm/1in lengths
1 teaspoon ground cinnamon

Preheat the oven to 190C/375F/Gas mark 5. Grease a 20cm/8in
springform cake tin.
Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift
together the flour, baking powder and salt. Add to the flour mixture
alternately with the eggs. Beat in the lemon zest and juice, then the milk.
Put the mixture into the prepared cake tin, and level the top.
Mix the rhubarb with the cinnamon and remaining sugar, and spread on
top of the cake mixture. Bake in the oven for 4045 minutes until the
rhubarb is soft and the cake has shrunk slightly from the side of the tin.
Leave to cool completely in the tin.

9 egg yolks
2/3 cup sugar
3/4 cup blanched almonds ground
3/4 cup hazelnuts ground
9 egg whites
1/4 cup cherry brandy
1/4 cup raspberry jam
1 pint whipping cream
24 whole hazelnuts
Powdered sugar

Beat the egg yolks until thick. Add the sugar and beat. Add the ground
nuts and mix well. Beat the egg whites until stiff. Fold into the yolk
mixture.
Bake in 2 wellbuttered layercake tins in a preheated moderate oven
350F until the top of the cake springs back quickly when you touch it.
Remove from oven and let cool.
Cover the top of each layer with half of the liqueur, then with a thin
layer of the raspberry jam. Place one cake on top of the other.
Whip the cream and spread over top. Place whole hazelnuts here and
there on the torte. Dust the top with powdered sugar.

Makes 3 servings, or about 9 pancakes

Nutrition Per Serving

Calories
258
Fat
5 g
Protein
7 g

Carbohydrates
45 g
Cholesterol
1 mg
Sodium
148 mg

This recipe works for all kinds of pancakes. Try mixing in blueberries, apples, peaches, or even chocolate chips. Save any leftovers, wrapped in plastic wrap, for a late-night snack or tomorrow’s breakfast. One word of advice: When it comes to maple syrup, it’s worthwhile to splurge. There’s no substitute for the real thing.

1 cup(250 ml) all-purpose flour
teaspoon (3 ml) baking powder
2 tablespoons (30 ml) sugar
A pinch of salt
1 egg
1 cup (250 ml) skim milk
1 tablespoon (30 ml)
vegetable oil
1 teaspoon (5 ml) vanilla
Cooking spray

1. In a medium bowl, combine the flour, baking powder, sugar, and salt.

2. In another bowl, mix together the egg, milk, oil, and vanilla. Add the dry ingredients and stir until the mixture is smooth.

3. Heat a nonstick skillet over medium heat until a drop of water dances on the surface and coat lightly with cooking spray. Pour in the batter in small puddles, one for each pancake. (If you don’t have a nonstick skillet, you’ll need to melt a little butter in the pan first to keep the pancakes from sticking.) Cook over medium heat until bubbles begin to appear and pop on the uncooked side. Flip and cook the other side. When both sides are golden brown, remove from pan.

While You’re Waiting

To keep pancakes warm you finish preparing the remainder of the meal, stack them on a plate or baking dish in a 200F (95C) oven. Place a paper towel between pancakes to keep them from getting soggy.

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1
cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also
add egg and vanilla. Spread on sheet pan 9×12x2 inch and sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.
Sprinkle with powdered sugar after baked.