"This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!"
INGREDIENTS (Nutrition)
3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour
DIRECTIONS
1. Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
2. When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
3. To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
4. Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Friday, June 12, 2009
TOMATO SAUCE WITH OREGANO
'Pizzaiola' is any sauce in which oregano plays a major part - 'pizzaiola' because the sauce tastes like pizza topping. Here we have added meat to the basic tomato sauce.
1/4 to 1/2 pound ground beef, veal or pork2 cloves garlic, sliced1 small tin (15oz) tomatoes1 t dried oregano or 2 t fresh, choppedsprig of fresh Italian parsley3 T good olive oil1 pound pasta
SET 6 quarts of water in a large pot to boil for the pasta.
BROWN the meat in 1 T of the olive. When cooked, set to one side and pour off the grease.
SAUTÉ the garlic in the remaining 2 T olive oil until golden.
ADD the tomatoes (peeled and seeded if you are using fresh) and cook until reduced.
ADD 2 T of kosher salt to the pasta water, return it to the boil, and cook the pasta 8 - 12 minutes.
ADD the the oregano and parsley to the sauce, salt and pepper to taste. Add the meat, cook for another 5 minutes on low heat.
DRAIN the cooked pasta. Pour a little of your sauce into the bottom of the service bowl and add the pasta.
ADD the remainder of the sauce, stir well, and serve. Serve it with cheese if you like, but taste it first.
1/4 to 1/2 pound ground beef, veal or pork2 cloves garlic, sliced1 small tin (15oz) tomatoes1 t dried oregano or 2 t fresh, choppedsprig of fresh Italian parsley3 T good olive oil1 pound pasta
SET 6 quarts of water in a large pot to boil for the pasta.
BROWN the meat in 1 T of the olive. When cooked, set to one side and pour off the grease.
SAUTÉ the garlic in the remaining 2 T olive oil until golden.
ADD the tomatoes (peeled and seeded if you are using fresh) and cook until reduced.
ADD 2 T of kosher salt to the pasta water, return it to the boil, and cook the pasta 8 - 12 minutes.
ADD the the oregano and parsley to the sauce, salt and pepper to taste. Add the meat, cook for another 5 minutes on low heat.
DRAIN the cooked pasta. Pour a little of your sauce into the bottom of the service bowl and add the pasta.
ADD the remainder of the sauce, stir well, and serve. Serve it with cheese if you like, but taste it first.
SEAFOOD LASAGNA - SHRIMP, CRAB AND SCALLOPS IN WHITE SAUCE
Preparation - MediumServes 4 - 6
A delicious dish that can be prepared ahead.
1 lb shrimp (2 cups) medium size (frozen shrimp, should be thoroughly defrosted and dried off on paper towels before sautéing) - you can also use crab, scallops, etc.1 garlic clove, minced3 scallions cut in 1/2 inch pieces (greens included)2 T parsley, chopped1 T butter1 1/2 cups béchamel (when making sauce use only 1 cup milk)1/4 cup heavy cream1/2 cup dry white winefew threads saffroncayenne pepper, (optional, to taste)3/4 cup Fontina, provolone and mozzarella cheese mix , shredded1/2 cup freshly grated pecorino or Parmesan cheese8 lasagna sheets, cooked 'al dente' (we have not had success with pre-cooked)salt and ground black pepper
PREHEAT oven to 375 deg. F.
IN a saucepan, melt 1 T of the butter, sauté the garlic until transparent - do not brown or burn.
ADD the shrimp and toss over high heat for 1-2 minutes.
ADD scallions and parsley, stir and continue cooking till shrimp lose their transparency.
REMOVE from heat and set aside.
PREPARE the bechamel using just 1 cup of milk as you will be adding the cream and white wine to it.
WHEN béchamel is ready, stir in the cream, wine, saffron,cayenne and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
SPREAD about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
SPRINKLE 1/2 the cheese mixture Fontina/mozzarella over the sauce.
SCATTER about half the shellfish evenly over the cheese.
COVER with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
COVER with the remaining sauce and Parmesan and a few threads of saffron. The layers, from the bottom:SauceCheeseSeafoodLasagnaSauceCheeseSeafoodLasagnaSauceParmesan (and some ground black pepper if you wish)BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).
Let stand for about 10 minutes before serving.
A delicious dish that can be prepared ahead.
1 lb shrimp (2 cups) medium size (frozen shrimp, should be thoroughly defrosted and dried off on paper towels before sautéing) - you can also use crab, scallops, etc.1 garlic clove, minced3 scallions cut in 1/2 inch pieces (greens included)2 T parsley, chopped1 T butter1 1/2 cups béchamel (when making sauce use only 1 cup milk)1/4 cup heavy cream1/2 cup dry white winefew threads saffroncayenne pepper, (optional, to taste)3/4 cup Fontina, provolone and mozzarella cheese mix , shredded1/2 cup freshly grated pecorino or Parmesan cheese8 lasagna sheets, cooked 'al dente' (we have not had success with pre-cooked)salt and ground black pepper
PREHEAT oven to 375 deg. F.
IN a saucepan, melt 1 T of the butter, sauté the garlic until transparent - do not brown or burn.
ADD the shrimp and toss over high heat for 1-2 minutes.
ADD scallions and parsley, stir and continue cooking till shrimp lose their transparency.
REMOVE from heat and set aside.
PREPARE the bechamel using just 1 cup of milk as you will be adding the cream and white wine to it.
WHEN béchamel is ready, stir in the cream, wine, saffron,cayenne and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
SPREAD about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
SPRINKLE 1/2 the cheese mixture Fontina/mozzarella over the sauce.
SCATTER about half the shellfish evenly over the cheese.
COVER with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
COVER with the remaining sauce and Parmesan and a few threads of saffron. The layers, from the bottom:SauceCheeseSeafoodLasagnaSauceCheeseSeafoodLasagnaSauceParmesan (and some ground black pepper if you wish)BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).
Let stand for about 10 minutes before serving.
PASTA WITH CHICKEN AND GARLIC BUTTER SAUCE
Preparation - MediumServes 420 minutes starting with already cooked chicken.Great pasta dish with with grilled or barbecued chicken.
1 1/2 cups grilled or barbecued chicken, cut in morsels
3 tablespoons butter, olive oil or mixture of the two
2 tablespoons fresh lemon juice
1/3 cup dry white wine
2 to 3 fresh cloves garlic, peeled and chopped fine
1 t oregano or thyme, fresh or dried (optional)
salt and pepper to taste
1 tablespoon chopped fresh parsley (if you want a garnish)
3/4 pound pasta (angel hair works well)
Pasta pot, saucepan or skillet large enough to accomodate pasta and chicken.This dish is best with a 'pan finish' - cooked and drained pasta is added to other ingredients for final blending.Put the pasta water on to boil.Sautee the garlic in the butter on low heat until it just begins to turn color (light gold).Add the chicken morsels and the (optional) oregano.Add the lemon juice and white wine and allow to simmer so the sauce reduces slightly and the chicken absorbs the flavor.Cook the pasta.Drain the cooked pasta well, reserving some of the cooking water to moisten the pasta if some people like the sauce more 'liquid'.Add the drained pasta to the sauce and mix well.Serve on heated plates, garnishing with the parsley.
1 1/2 cups grilled or barbecued chicken, cut in morsels
3 tablespoons butter, olive oil or mixture of the two
2 tablespoons fresh lemon juice
1/3 cup dry white wine
2 to 3 fresh cloves garlic, peeled and chopped fine
1 t oregano or thyme, fresh or dried (optional)
salt and pepper to taste
1 tablespoon chopped fresh parsley (if you want a garnish)
3/4 pound pasta (angel hair works well)
Pasta pot, saucepan or skillet large enough to accomodate pasta and chicken.This dish is best with a 'pan finish' - cooked and drained pasta is added to other ingredients for final blending.Put the pasta water on to boil.Sautee the garlic in the butter on low heat until it just begins to turn color (light gold).Add the chicken morsels and the (optional) oregano.Add the lemon juice and white wine and allow to simmer so the sauce reduces slightly and the chicken absorbs the flavor.Cook the pasta.Drain the cooked pasta well, reserving some of the cooking water to moisten the pasta if some people like the sauce more 'liquid'.Add the drained pasta to the sauce and mix well.Serve on heated plates, garnishing with the parsley.
BASIC LASAGNA - MEAT SAUCE - SPINACH - VEGETABLES
Preparation - MediumServes 4 - 6
Making lasagna (lasagna is the name for one sheet of the pasta - lasagne is the plural) may appear difficult, but is easy if you move step by step. This recipe is for a 3 layer lasagna in a 6 1/2 " X 11" by 2" square, straight sided baking dish. If you use a different sized baking dish, measure the dish, figure out how many sheets of lasagna you will need per layer, how many layers (usually 3) to get the number of sheets.
Before you 'assemble' the lasagna, the ingredients must be ready: the ragu prepared or the spinach cooked and drained (as dry as possible), the bechamel sauce prepared, and the pasta cooked and drained.
8 3" X 7" lasagna sheets (We have had good luck with deCecco pasta)2 cups of filling: ragu' ,vegetable ragu' or (2 lbs) cooked drained spinach 2 cups béchamel saucesalt and black pepperricotta cheese (if making spinach lasagna)3 1/2 oz of grated Parmesan or pecorino cheesebutter for dabbingolive oil or butter to grease baking dish
COOK the sheets of pasta in abundant boiling salted water, stirring occasionally to make sure that the sheets don't stick together. When cooked (8 - 12 minutes, soft but not soggy, resistant to the bite, not crunchy), remove with wooden tongs or the handle of a wooden spoon and set to drain by laying on a dish towel.
PREPARE your filling, ragu, vegetable ragu, spinach. The spinach must be thoroughly drained. This can be done ahead.
BECHAMEL SAUCE
1. 4 T butter - 6 T flour - 1 1/2 cups milk, 2% fat milk is fine too.
2. Melt butter in a small saucepan, the heavier the better.
3. When butter begins to foam, remove from heat and slowly, using a wooden spoon, stir in the flour a 1/2 tablespoon or so at a time. It will turn quite thick. Don 't panic. Keep stirring.
4. Heat the milk, microwave is perfect for this.
5. Return saucepan with butter/flour mixture to heat source.
6. Add the milk slowly stirring with a wooden spoon over low heat.
7. Season with salt and white or black pepper if you like.
8. Add nutmeg if you wish, a little at a time till desired taste is found.
9. Note: for a smaller amount of sauce, half the ingredients.
10. PREHEAT you oven to 400 degrees Fahrenheit.
11. COAT the baking dish with olive oil or butter.
12. LAY down a layer of pasta, letting the sheets overlap very slightly, 1/4".
13. SPREAD a layer of filling, then some bêchamel sauce, then another layer of pasta. You may sprinkle with cheese if you wish.
14. CONTINUE alternating pasta with filling with bêchamel. Top layer finishes with filling and bêchamel. Dot with butter and sprinkle the remaining grated cheese over the top.
15. PUT the dish into 400-degree oven to brown, 30 - 40 minutes. The lasagna is finished when the top is flecked with brown.
Making lasagna (lasagna is the name for one sheet of the pasta - lasagne is the plural) may appear difficult, but is easy if you move step by step. This recipe is for a 3 layer lasagna in a 6 1/2 " X 11" by 2" square, straight sided baking dish. If you use a different sized baking dish, measure the dish, figure out how many sheets of lasagna you will need per layer, how many layers (usually 3) to get the number of sheets.
Before you 'assemble' the lasagna, the ingredients must be ready: the ragu prepared or the spinach cooked and drained (as dry as possible), the bechamel sauce prepared, and the pasta cooked and drained.
8 3" X 7" lasagna sheets (We have had good luck with deCecco pasta)2 cups of filling: ragu' ,vegetable ragu' or (2 lbs) cooked drained spinach 2 cups béchamel saucesalt and black pepperricotta cheese (if making spinach lasagna)3 1/2 oz of grated Parmesan or pecorino cheesebutter for dabbingolive oil or butter to grease baking dish
COOK the sheets of pasta in abundant boiling salted water, stirring occasionally to make sure that the sheets don't stick together. When cooked (8 - 12 minutes, soft but not soggy, resistant to the bite, not crunchy), remove with wooden tongs or the handle of a wooden spoon and set to drain by laying on a dish towel.
PREPARE your filling, ragu, vegetable ragu, spinach. The spinach must be thoroughly drained. This can be done ahead.
BECHAMEL SAUCE
1. 4 T butter - 6 T flour - 1 1/2 cups milk, 2% fat milk is fine too.
2. Melt butter in a small saucepan, the heavier the better.
3. When butter begins to foam, remove from heat and slowly, using a wooden spoon, stir in the flour a 1/2 tablespoon or so at a time. It will turn quite thick. Don 't panic. Keep stirring.
4. Heat the milk, microwave is perfect for this.
5. Return saucepan with butter/flour mixture to heat source.
6. Add the milk slowly stirring with a wooden spoon over low heat.
7. Season with salt and white or black pepper if you like.
8. Add nutmeg if you wish, a little at a time till desired taste is found.
9. Note: for a smaller amount of sauce, half the ingredients.
10. PREHEAT you oven to 400 degrees Fahrenheit.
11. COAT the baking dish with olive oil or butter.
12. LAY down a layer of pasta, letting the sheets overlap very slightly, 1/4".
13. SPREAD a layer of filling, then some bêchamel sauce, then another layer of pasta. You may sprinkle with cheese if you wish.
14. CONTINUE alternating pasta with filling with bêchamel. Top layer finishes with filling and bêchamel. Dot with butter and sprinkle the remaining grated cheese over the top.
15. PUT the dish into 400-degree oven to brown, 30 - 40 minutes. The lasagna is finished when the top is flecked with brown.
BAKED FETTUCINE WITH TOMATO, HERBS AND MOZZARELLA
Preparation - MediumServes 4 - 6
3 T extra virgin olive oil2 cloves garlic, finely chopped4 leaves fresh mint, finely chopped8 fresh basil leaves, finely shredded2 T fresh parsley, chopped1-15 oz can tomatoes, chopped1/4 peperoncino, or 1/4 t chili flakes, more or less to tasteSalt and freshly ground black pepper1/4 cup freshly grated Pecorino Romano (or other pecorino)1/4 lb scamorza (you can substitute mozzarella)1 lb fettuccine or tagliatelle
Heat the olive oil in a skillet over medium heat.Sauté garlic till golden.Add basil, parsley, mint and peperoncino.Sauté a minute or two more.Stir in the tomatoes, salt, pepper.Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.Meanwhile bring pot of water to the boil.Cook the pasta. Do not overcook; make sure it is al dente, with a bite.Preheat oven (while pasta cooks) to 425 F.When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.Transfer all to an ovenproof dish. The Abruzzese like to use an earthenware pot.Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.Bake for a few minutes till cheese melts and bubbles.Serve hot.
3 T extra virgin olive oil2 cloves garlic, finely chopped4 leaves fresh mint, finely chopped8 fresh basil leaves, finely shredded2 T fresh parsley, chopped1-15 oz can tomatoes, chopped1/4 peperoncino, or 1/4 t chili flakes, more or less to tasteSalt and freshly ground black pepper1/4 cup freshly grated Pecorino Romano (or other pecorino)1/4 lb scamorza (you can substitute mozzarella)1 lb fettuccine or tagliatelle
Heat the olive oil in a skillet over medium heat.Sauté garlic till golden.Add basil, parsley, mint and peperoncino.Sauté a minute or two more.Stir in the tomatoes, salt, pepper.Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.Meanwhile bring pot of water to the boil.Cook the pasta. Do not overcook; make sure it is al dente, with a bite.Preheat oven (while pasta cooks) to 425 F.When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.Transfer all to an ovenproof dish. The Abruzzese like to use an earthenware pot.Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.Bake for a few minutes till cheese melts and bubbles.Serve hot.
Sugar Doughnuts
Ingredients:
· 3 1/2 cups all-purpose flour
· 2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
2 1/4 cups sugar
3/4 cup well-shaken buttermilk
1/2 stick unsalted butter, melted
2 large eggs
12 cups vegetable oil
PROCEDURE:
· Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
· Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
· Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.
· 3 1/2 cups all-purpose flour
· 2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
2 1/4 cups sugar
3/4 cup well-shaken buttermilk
1/2 stick unsalted butter, melted
2 large eggs
12 cups vegetable oil
PROCEDURE:
· Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
· Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
· Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.
CHOCLATE DOUGHNUTS
Ingredients
1/2-ounce dry yeast (2 (1/4-ounce) packages)
1/3 cup warm water
1/4 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 cup hot water
3 ounces semisweet chocolate, melted
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounce baking potato, like russets, cooked, peeled and riced
Chocolate glaze, recipe follows
Canola oil, for frying
Directions
In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
Chocolate Glaze:
4 ounces semisweet chocolate, chopped
1/2 cup cream
Chocolate Glaze: Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.
1/2-ounce dry yeast (2 (1/4-ounce) packages)
1/3 cup warm water
1/4 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 cup hot water
3 ounces semisweet chocolate, melted
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounce baking potato, like russets, cooked, peeled and riced
Chocolate glaze, recipe follows
Canola oil, for frying
Directions
In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
Chocolate Glaze:
4 ounces semisweet chocolate, chopped
1/2 cup cream
Chocolate Glaze: Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.
Baked Cinnamon Applesauce Doughnuts
INGREDIENTS:
2 packages dry yeast 1/4 cup warm water (105-115 degrees F) 1/2 cup granulated sugar 1 1/4 cups unsweetened applesauce 3 tablespoons melted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon salt 2 eggs 5 3/4 cups all-purpose flour, dividedTopping: 1/2 cup butter, melted 3/4 cup sugar 2 teaspoons cinnamon
PROCEDURE:In a large bowl dissolve yeast in warm water, let stand 5 minutes.Add sugar, applesauce, melted butter, cinnamon, nutmeg, salt, eggs and 3 cups of the flour. Beat at low speed of an electric mixer until moistened, then beat at medium speed for an additional 2 minutes.Stir in 2 cups or more of flour, 1/2 cup at a time, to form a soft dough. Turn out onto a well-floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface.Roll dough to 1/2-inch thickness; cut with a lightly floured 2 1/2-inch doughnut cutter. Combine doughnut holes and any remaining scraps of dough; reroll to 1/2-inch thickness and cut as before.Place doughnuts on greased baking sheets; brush tops of doughnuts with the 1/2 cup melted butter. Let rise, uncovered, in a warm, draft-free place for 40 minutes.Combine 1/2 cup sugar and 1 teaspoon cinnamon in a large zip-top heavy-duty plastic bag, and set aside.Bake doughnuts at 425 degrees F for 8 minutes or until golden. Immediately brush remaining melted butter over baked doughnuts; add doughnuts to plastic bag. Seal the bag and shake to coat.Makes 3 dozen.
2 packages dry yeast 1/4 cup warm water (105-115 degrees F) 1/2 cup granulated sugar 1 1/4 cups unsweetened applesauce 3 tablespoons melted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon salt 2 eggs 5 3/4 cups all-purpose flour, dividedTopping: 1/2 cup butter, melted 3/4 cup sugar 2 teaspoons cinnamon
PROCEDURE:In a large bowl dissolve yeast in warm water, let stand 5 minutes.Add sugar, applesauce, melted butter, cinnamon, nutmeg, salt, eggs and 3 cups of the flour. Beat at low speed of an electric mixer until moistened, then beat at medium speed for an additional 2 minutes.Stir in 2 cups or more of flour, 1/2 cup at a time, to form a soft dough. Turn out onto a well-floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface.Roll dough to 1/2-inch thickness; cut with a lightly floured 2 1/2-inch doughnut cutter. Combine doughnut holes and any remaining scraps of dough; reroll to 1/2-inch thickness and cut as before.Place doughnuts on greased baking sheets; brush tops of doughnuts with the 1/2 cup melted butter. Let rise, uncovered, in a warm, draft-free place for 40 minutes.Combine 1/2 cup sugar and 1 teaspoon cinnamon in a large zip-top heavy-duty plastic bag, and set aside.Bake doughnuts at 425 degrees F for 8 minutes or until golden. Immediately brush remaining melted butter over baked doughnuts; add doughnuts to plastic bag. Seal the bag and shake to coat.Makes 3 dozen.
Baked Doughnuts
2 packages yeast1/4 cup warm water1 1/2 cups scalded, cooled milk1/2 cup granulated sugar1 teaspoon salt1 teaspoon nutmeg1/4 teaspoon cinnamon2 eggs1/3 cup shortening4 1/2 cups all-purpose flour1/4 cup melted margarineCinnamon sugar (for topping)In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly. Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover and let rise until double in size, about 1 hour.Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted margarine. Cover and let rise until doubled (about 20 minutes).Bake 8 to 10 minutes at 425 degrees F or until golden.Immediately brush with melted margarine and shake in cinnamon sugar.
Raisin Buttermilk Coffee Cake
"Folks will be lining up in your kitchen while this coffee cake is baking- then they'll come back for more once they've tasted it! Along with aah-some aroma and flavor, the fruity treat from Sarah is light and tender- and sure to be a hit whenever you serve it."
INGREDIENTS
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon
BATTER:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins
DIRECTIONS
1. In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
INGREDIENTS
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon
BATTER:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins
DIRECTIONS
1. In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Eggless Coffee Cake
INGREDIENTS (Nutrition)
1 1/2 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
3 teaspoons egg replacer (dry)
4 tablespoons water
1 cup sour cream substitute
1/2 teaspoon vanilla extract
1/4 cup fresh blueberries
1/4 cup chopped walnuts (optional)
5 tablespoons white sugar
2 tablespoons soy margarine
1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
3. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.
1 1/2 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
3 teaspoons egg replacer (dry)
4 tablespoons water
1 cup sour cream substitute
1/2 teaspoon vanilla extract
1/4 cup fresh blueberries
1/4 cup chopped walnuts (optional)
5 tablespoons white sugar
2 tablespoons soy margarine
1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
3. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.
Candy Bar Coffee Cake
"A sweet, nutty topping is the crowning touch to this dessert-like coffee cake. It tastes especially good when warm."
INGREDIENTS
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/2 cup cold butter or margarine
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3 (1.4 ounce) bars Heath candy bars, crushed
1 cup chopped pecans
DIRECTIONS
1. In a large bowl, combine the flour and sugars; cut in butter until the mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Combine the candy bars, pecans and reserved crumb mixture; sprinkle over the top.
2. Bake at 350 degrees for 40 minutes or until a toothpick inserted near the center comes out clean.
INGREDIENTS
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/2 cup cold butter or margarine
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3 (1.4 ounce) bars Heath candy bars, crushed
1 cup chopped pecans
DIRECTIONS
1. In a large bowl, combine the flour and sugars; cut in butter until the mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Combine the candy bars, pecans and reserved crumb mixture; sprinkle over the top.
2. Bake at 350 degrees for 40 minutes or until a toothpick inserted near the center comes out clean.
Blueberry Coffee Cake
INGREDIENTS
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
DIRECTIONS
1. For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
2. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
DIRECTIONS
1. For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
2. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack
Almond/Apricot Coffee Cake
"This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert."
INGREDIENTS
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
DIRECTIONS
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
INGREDIENTS
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
DIRECTIONS
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Pineapple Sponge Cake
INGREDIENTS (Nutrition)
1 1/2 cups cake flour
1 teaspoon baking powder
6 eggs
1/2 teaspoon salt
1 1/2 cups white sugar
1 tablespoon lemon juice
1/2 cup unsweetened pineapple juice
2 cups whipped cream
1 fresh pineapple, peeled and cored
12 maraschino cherries
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift the cake flour and baking powder together.
3. Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
4. With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
5. Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
6. Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
1 1/2 cups cake flour
1 teaspoon baking powder
6 eggs
1/2 teaspoon salt
1 1/2 cups white sugar
1 tablespoon lemon juice
1/2 cup unsweetened pineapple juice
2 cups whipped cream
1 fresh pineapple, peeled and cored
12 maraschino cherries
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift the cake flour and baking powder together.
3. Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
4. With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
5. Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
6. Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
Lemon Sponge Cake
"This cake recipe is about 60 years old. I hope that you will enjoy this one."
INGREDIENTS (Nutrition)
1 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract
6 tablespoons hot milk
DIRECTIONS
1. Sift together flour, salt, and baking powder.
2. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
3. Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.
INGREDIENTS (Nutrition)
1 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract
6 tablespoons hot milk
DIRECTIONS
1. Sift together flour, salt, and baking powder.
2. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
3. Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.
Glorious Sponge Cake
INGREDIENTS (Nutrition)
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
DIRECTIONS
1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
DIRECTIONS
1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
Apricot Sponge Cake
"Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired."
INGREDIENTS (Nutrition)
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
5 eggs
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
INGREDIENTS (Nutrition)
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
5 eggs
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
Simple sponge cake
Ingredients
For the Sponge
3 Medium eggs
Self raising flour
Margarine
Caster sugar
1 tsp Baking powder
For the buttercream
75g Butter (unsalted)
Icing Sugar
Method
1. Firstly, weigh the eggs (in the shell) and make a note of the weight.
2. Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine.
3. Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible.
4. Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings.
5. Mix the ingredients together, trying to incorporate as much air as possible.
6. Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary.
7. Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place.
8. Remove the sponges from the oven and place on a cooling rack.
9. While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required
For the Sponge
3 Medium eggs
Self raising flour
Margarine
Caster sugar
1 tsp Baking powder
For the buttercream
75g Butter (unsalted)
Icing Sugar
Method
1. Firstly, weigh the eggs (in the shell) and make a note of the weight.
2. Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine.
3. Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible.
4. Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings.
5. Mix the ingredients together, trying to incorporate as much air as possible.
6. Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary.
7. Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place.
8. Remove the sponges from the oven and place on a cooling rack.
9. While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required
Thursday, June 11, 2009
Strawberry Cake
Ingredients:
• 2 1/2 cups miniature marshmallows
• 4 cups mashed strawberries
• 3 oz. pkg. strawberry flavored gelatin
• 1 white or yellow cake mix (2 layer size)
• Oil, water and eggs per package instructions
Preparation:
Heat oven to 350°. Generously grease a 13"x9" pan. Sprinkle marshmallows over bottom of pan. In a bowl, combine mashed strawberries and gelatin then set aside. Make cake batter according to package directions. Spread batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Place cake on a wire rack to cool. When cake has cooled completely, invert onto a large serving plate or foil-covered board or square of cardboard. Cut into squares and serve with whipped cream or whipped topping.
Makes about 12 servings
• 2 1/2 cups miniature marshmallows
• 4 cups mashed strawberries
• 3 oz. pkg. strawberry flavored gelatin
• 1 white or yellow cake mix (2 layer size)
• Oil, water and eggs per package instructions
Preparation:
Heat oven to 350°. Generously grease a 13"x9" pan. Sprinkle marshmallows over bottom of pan. In a bowl, combine mashed strawberries and gelatin then set aside. Make cake batter according to package directions. Spread batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Place cake on a wire rack to cool. When cake has cooled completely, invert onto a large serving plate or foil-covered board or square of cardboard. Cut into squares and serve with whipped cream or whipped topping.
Makes about 12 servings
Strawberry Cupcakes
Recipe for strawberry cupcakes, made with cinnamon and other spices and strawberry preserves.
Cook Time: 30 minutes
Ingredients:
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 cup shortening
• 1 cup sugar
• 3 eggs
• 1 cup strawberry preserves
• 2/3 cup milk
Preparation:
Sift together the flour, salt, baking powder, and spices. In a mixing bowl, cream shortening and sugar until light. Beat in eggs then beat in preserves. Slowly beat in dry ingredients, alternating with the milk, until batter is smooth. Pour batter into paper lined cupcake cups and bake at 350° for 25 to 30 minutes.
Makes about 2 dozen cupcakes.
Cook Time: 30 minutes
Ingredients:
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 cup shortening
• 1 cup sugar
• 3 eggs
• 1 cup strawberry preserves
• 2/3 cup milk
Preparation:
Sift together the flour, salt, baking powder, and spices. In a mixing bowl, cream shortening and sugar until light. Beat in eggs then beat in preserves. Slowly beat in dry ingredients, alternating with the milk, until batter is smooth. Pour batter into paper lined cupcake cups and bake at 350° for 25 to 30 minutes.
Makes about 2 dozen cupcakes.
Strawberry Crunch Cake
Strawberry cake is made from scratch, with frozen strawberries, sour cream, a pecan topping layer, and strawberry sauce.
Cook Time: 35 minutes
Ingredients:
• 2 (10 ounces each) packages frozen strawberries in syrup
• 1 cup butter
• 1 1/4 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• .
• Pecan Layer and Topping:
• 1/2 cup chopped walnuts or pecans
• 1/2 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• .
• Sauce:
• Reserved strawberry syrup
• 4 teaspoons cornstarch
• 2 teaspoons lemon juice
Preparation:
Drain thawed strawberries, reserving syrup; set aside.
In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.
Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.
Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.
Bake at 350° for 30 to 35 minutes.
In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.
Cook Time: 35 minutes
Ingredients:
• 2 (10 ounces each) packages frozen strawberries in syrup
• 1 cup butter
• 1 1/4 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• .
• Pecan Layer and Topping:
• 1/2 cup chopped walnuts or pecans
• 1/2 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• .
• Sauce:
• Reserved strawberry syrup
• 4 teaspoons cornstarch
• 2 teaspoons lemon juice
Preparation:
Drain thawed strawberries, reserving syrup; set aside.
In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.
Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.
Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.
Bake at 350° for 30 to 35 minutes.
In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.
Strawberry Cake Roll - Sponge Cake Recipe with Strawberries
A strawberry cake roll recipe with whipped cream and strawberries.
Ingredients:
• 1 cup cake flour, sifted before measuring
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 box (3 ounces) strawberry gelatin
• 1 cup hot water
• 3/4 cup cold water
• 2 cups fresh strawberries, trimmed, cleaned, and chopped (reserve some for garnish)
• pinch salt
• 2 tablespoons confectioners' sugar
• confectioners' sugar, as needed
• whipped topping or whipped cream
• toasted sliced almonds*
• a few whole or halved strawberries for garnish
Preparation:
Grease bottom and sides of a 15x10x1-inch jelly roll pan then line bottom with waxed paper; grease the paper.
Into a bowl, sift together the sifted cake flour, baking powder, and salt. Set aside. In a small bowl beat eggs at high speed of electric mixer. Gradually beat in sugar; add vanilla and beat until fluffy, thick, and lemon-colored, about 5 minutes. Gradually fold in sifted flour mixture.
Pour batter into prepared 15x10x1-inch jelly roll pan. Bake at 400° for 10 to 12 minutes, until cake bounces back when lightly touched in center.
Dissolve gelatin in hot water; add cold water. Blend thoroughly and chill until slightly thickened. Fold in the chopped strawberries, salt, and 2 tablespoons of confectioners' sugar. Refrigerate until the filling is thicker, about jam/jelly consistency; stir mixture occasionally.
Invert cake onto a dish cloth which has been sprinkled generously with confectioners' sugar. Carefully peel off waxed paper and trim off crisp edges. While still hot roll cake with cloth from narrow end. Cool rolled up cake on a rack. When cool, unroll. Remove the cloth and spread thickened filling over the cake. Roll up and place on serving plate, seam side down. Spread cake with whipped topping or cream, sprinkle with toasted sliced almonds and garnish with reserved strawberries.
Keep strawberry cake roll refrigerated until serving time. Serves 10.
*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Ingredients:
• 1 cup cake flour, sifted before measuring
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 box (3 ounces) strawberry gelatin
• 1 cup hot water
• 3/4 cup cold water
• 2 cups fresh strawberries, trimmed, cleaned, and chopped (reserve some for garnish)
• pinch salt
• 2 tablespoons confectioners' sugar
• confectioners' sugar, as needed
• whipped topping or whipped cream
• toasted sliced almonds*
• a few whole or halved strawberries for garnish
Preparation:
Grease bottom and sides of a 15x10x1-inch jelly roll pan then line bottom with waxed paper; grease the paper.
Into a bowl, sift together the sifted cake flour, baking powder, and salt. Set aside. In a small bowl beat eggs at high speed of electric mixer. Gradually beat in sugar; add vanilla and beat until fluffy, thick, and lemon-colored, about 5 minutes. Gradually fold in sifted flour mixture.
Pour batter into prepared 15x10x1-inch jelly roll pan. Bake at 400° for 10 to 12 minutes, until cake bounces back when lightly touched in center.
Dissolve gelatin in hot water; add cold water. Blend thoroughly and chill until slightly thickened. Fold in the chopped strawberries, salt, and 2 tablespoons of confectioners' sugar. Refrigerate until the filling is thicker, about jam/jelly consistency; stir mixture occasionally.
Invert cake onto a dish cloth which has been sprinkled generously with confectioners' sugar. Carefully peel off waxed paper and trim off crisp edges. While still hot roll cake with cloth from narrow end. Cool rolled up cake on a rack. When cool, unroll. Remove the cloth and spread thickened filling over the cake. Roll up and place on serving plate, seam side down. Spread cake with whipped topping or cream, sprinkle with toasted sliced almonds and garnish with reserved strawberries.
Keep strawberry cake roll refrigerated until serving time. Serves 10.
*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Strawberry Cake
Ingredients:
• 2 1/2 cups miniature marshmallows
• 4 cups mashed strawberries
• 3 oz. pkg. strawberry flavored gelatin
• 1 white or yellow cake mix (2 layer size)
• Oil, water and eggs per package instructions
Preparation:
Heat oven to 350°. Generously grease a 13"x9" pan. Sprinkle marshmallows over bottom of pan. In a bowl, combine mashed strawberries and gelatin then set aside. Make cake batter according to package directions. Spread batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Place cake on a wire rack to cool. When cake has cooled completely, invert onto a large serving plate or foil-covered board or square of cardboard. Cut into squares and serve with whipped cream or whipped topping.
Makes about 12 servings
• 2 1/2 cups miniature marshmallows
• 4 cups mashed strawberries
• 3 oz. pkg. strawberry flavored gelatin
• 1 white or yellow cake mix (2 layer size)
• Oil, water and eggs per package instructions
Preparation:
Heat oven to 350°. Generously grease a 13"x9" pan. Sprinkle marshmallows over bottom of pan. In a bowl, combine mashed strawberries and gelatin then set aside. Make cake batter according to package directions. Spread batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Place cake on a wire rack to cool. When cake has cooled completely, invert onto a large serving plate or foil-covered board or square of cardboard. Cut into squares and serve with whipped cream or whipped topping.
Makes about 12 servings
Scandinavian Brownies
(One-layer Chocolate Cake)
Yield: 24 servings
Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts
Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.
Variations
A. For these brownies you may instead use frosting with cocoa powder.
B. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.
Yield: 24 servings
Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts
Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.
Variations
A. For these brownies you may instead use frosting with cocoa powder.
B. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.
Rich Chocolate Mousse Cake
Yield: 8 servings
Ingredients
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
7. Melt finely chopped dark chocolate over hot water.
8. Beat the egg yolks with 2 oz sugar until white.
9. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
12. Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
Variations
A. For decoration - make chocolate panels to cover around outside of cake. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Spread onto a piece of baking paper. Allow to become mat dry. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife. When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. Overlap each piece little. Decorate top with piped mousse, chocolate dipped strawberries, etc. Tie a ribbon around circumference of cake
Perfect Cheesecake Everytime
INGREDIENTS (Nutrition)
• 1 1/2 cups crushed graham crackers
• 1 teaspoon white sugar
• 1/8 teaspoon ground cinnamon (optional)
• 1/4 cup chopped pecans (optional)
• 4 tablespoons melted butter
•
• 2 (8 ounce) packages cream cheese, softened
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 (16 ounce) container sour cream
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
• 1 1/2 cups crushed graham crackers
• 1 teaspoon white sugar
• 1/8 teaspoon ground cinnamon (optional)
• 1/4 cup chopped pecans (optional)
• 4 tablespoons melted butter
•
• 2 (8 ounce) packages cream cheese, softened
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 (16 ounce) container sour cream
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
Peach Cheesecake
INGREDIENTS (Nutrition)
• 3/4 cup baking mix
• 1 (1.5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 3 tablespoons butter, softened
• 1 egg
• 1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
• 8 ounces cream cheese
• 1/2 cup sugar
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
2. Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
3. Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
4. Bake in the preheated oven until set in the center, 30 to 35 minutes.
• 3/4 cup baking mix
• 1 (1.5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 3 tablespoons butter, softened
• 1 egg
• 1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
• 8 ounces cream cheese
• 1/2 cup sugar
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
2. Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
3. Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
4. Bake in the preheated oven until set in the center, 30 to 35 minutes.
New York Cheesecake
Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted (divided)
Filling:
2 1/2 pounds cream cheese
1/8 teaspoon salt
1 1/2 cups sugar
1/3 cup sour cream
2 teaspoons pure vanilla
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 large egg yolks plus 6 whole eggs, lightly beaten
Have ingredients at room temperature. Position an oven rack in center; heat to 325 degrees.
Crust: Stir together crumbs, sugar and 5 tablespoons of the butter. Brush bottom of a 9-inch springform pan with some of the remaining butter. Press crumb mixture evenly onto the bottom of the pan. Bake 10 minutes, until firm and lightly browned. Set aside on cooling rack.
Filling: Beat cream cheese on medium-low with an electric mixer until smooth. Scrape down beater and bowl sides with a rubber spatula. Add salt and about half the sugar; beat on medium-low about 1 minute. Scrape again, add remaining sugar and beat 1 minute. Scrape again, add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed just until combined, about 1 minute. Scrape again, add yolks and eggs and beat just until combined, about 1 minute.
Brush sides of pan with remaining butter. Scrape filling onto the cooled crust. Gently tap pan on work surface to eliminate air bubbles. Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan. Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes. Transfer to a rack. Run a thin metal spatula around edges of pan to loosen. When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.
1 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted (divided)
Filling:
2 1/2 pounds cream cheese
1/8 teaspoon salt
1 1/2 cups sugar
1/3 cup sour cream
2 teaspoons pure vanilla
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 large egg yolks plus 6 whole eggs, lightly beaten
Have ingredients at room temperature. Position an oven rack in center; heat to 325 degrees.
Crust: Stir together crumbs, sugar and 5 tablespoons of the butter. Brush bottom of a 9-inch springform pan with some of the remaining butter. Press crumb mixture evenly onto the bottom of the pan. Bake 10 minutes, until firm and lightly browned. Set aside on cooling rack.
Filling: Beat cream cheese on medium-low with an electric mixer until smooth. Scrape down beater and bowl sides with a rubber spatula. Add salt and about half the sugar; beat on medium-low about 1 minute. Scrape again, add remaining sugar and beat 1 minute. Scrape again, add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed just until combined, about 1 minute. Scrape again, add yolks and eggs and beat just until combined, about 1 minute.
Brush sides of pan with remaining butter. Scrape filling onto the cooled crust. Gently tap pan on work surface to eliminate air bubbles. Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan. Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes. Transfer to a rack. Run a thin metal spatula around edges of pan to loosen. When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight.
Fruit Filled Cheesecake
INGREDIENTS (Nutrition)
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 teaspoon baking powder
• 1/3 cup packed brown sugar
• 1/2 cup butter
• 1 3/4 cups apple pie filling
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups sour cream
• 3 eggs
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.
3. In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 teaspoon baking powder
• 1/3 cup packed brown sugar
• 1/2 cup butter
• 1 3/4 cups apple pie filling
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups sour cream
• 3 eggs
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.
3. In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.
Dreamy Cheesecake
INGREDIENTS:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
One 9-inch graham cracker pie crust
METHOD:
Preheat the oven to 350 degrees F. In a large bowl, with an electric beater on medium speed, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
Place 1 cup of the cream cheese mixture in a small bowl and stir in the orange extract and the yellow and red food color. Pour the remaining cream cheese mixture into the pie crust.
Drop the orange cream cheese mixture by spoonfuls onto the cream cheese mixture in the crust; swirl with a knife to create a marbled effect.
Bake for 30 to 35 minutes, until firm around the edges; the center will be slightly loose. Allow to cool for 1 hour, then cover and chill for at least 8 hours before serving.
Note: Try dressing up each serving with a dollop of whipped topping and half an orange slice
Chocolate Layer Cake
Yield: 12 servings
Ingredients
1+½ cup (340 g) butter, softened
1+2/3 cup (365 g) sugar
6 eggs
2+2/3 cup (300 g) all-purpose flour
About 3/4 cup (120 g) finely ground almonds
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
½ cup boiling water
Ingredients for frosting
6 tablespoons (80 g) butter
7 oz (200 g) semisweet chocolate (40-60% cocoa)
2 eggs (salmonella-free)
7 oz (200 g) icing sugar (confectioner's sugar)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
3. Beat the softened butter with sugar.
4. Add one egg at a time, mix well between each egg.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6. Add ½ cup of boiling water and mix well.
7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.
Frosting
1. Melt butter and chopped chocolate in a double boiler.
2. Beat the eggs with icing sugar and mix with the chocolate and butter mixture.
3. Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting.
4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.
Variations
A. You may substitute the boiling water with hot coffee or tea.
B. If you want a smaller cake use half the amount of each ingredient and one cake tin. Make then only two layers.
C. For the frosting you must use an egg without salmonella risk. If this is not available, please use a different chocolate frosting.
This cake is approximately 3 inches (7.5 cm) tall. We have also a recipe for a chocolate layer cake with cocoa instead of chocolate. That cake is not as tall as this one.
BAKING TIPS!
CAKE BAKING TIPS
Ingredients:
Invest in good chocolate, fruit fillings, nuts etc. You will taste the difference if you start with the best ingreedients.
Always use fresh eggs. Eggs separate best when cold, but egg whites whip up best at room temperature.
Butter gives the best flavor.A cake is a treat. Live a little!
Mixing:
• Prepare all the necessary ingredients.
• Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
• Have all ingredients at room temperature for best results.
• Cream butter and sugar until light and fluffy or as long as the recipe directs.
• Always sift flour, baking soda, baking powder and spices to avoid lumps.
• To speed up the softening of cold butter, slice and let stand for about 10 minutes.
• Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.
• Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
• Spread batter evenly in pans.
Baking:
• Turn on oven 10-15 minutes before you plan to use it to allow time for it to heat to baking temperature.
• Generously grease inside of pan with solid vegetable shortening. Use pastry brush to spread shortening evenly, making sure all inside surfaces are well covered. Dust with flour, tap out excess. If shiny spots remain, touch up with more shortening and flour, or use vegetable pan spray.
• Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other.
• Test your cakes for doneness while they’re still in the oven. Because of differences in individual oven controls, be sure to test your cake for doneness according to package or recipe directions. Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean.
• Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.
• To remove cake easily from pan, place double thickness paper towel over wire rack. The towel prevents the wire bars from breaking the crust or leaving imprints on top of cake. A clean oven rack or refrigerator shelf can be used for larger layers. Place covered rack over top of cake. Invert cake and rack at least one hour before decorating. Then brush loose crumbs off cake.
Frosting:
• Chill the cake between the filling and the frosting. The cake will be much easier to work with.
• Apply a thin layer of frosting to the cake then refrigerate until it is set before applying the final, heavier layer of frosting. This will seal in the crumbs, ensuring a clean final appearance.
When good cakes go bad
You thought you had a good cake, but lately he’s been hanging out with the wrong crowd - some tough cookies. Soon he’s staying out late and coming home reeking of alcohol-based vanilla extract. Before you know it your angel ( food) is on a one way street to culinary reform school.
It’s tough when good cakes go bad — and here are some of the most common reasons:
In General:
If the cake rose unevenly in the oven:
• The flour was not blended sufficiently into the main mixture.
• The temperature inside the oven was uneven.
• The oven temperature was too high.
• If the batter overflowed the pans:
• Make sure you used the right size pan. The uncooked mixture should fill the pan by no more than two-thirds.
Cakes That Use Separately-beaten Egg Whites And Yolks
If the cake is dense and heavy:
• The eggs were too small. Always use large eggs when baking.
• Insufficient air was whisked into the egg and sugar mixture.
• The flour was not folded in gently. Always mix in the flour at the lowest speed.
• The melted butter was too hot when added, causing it to sink down through the whisked foam.
• The oven temperature was too low.
If the top of the cake dropped:
• The oven temperature was too hot.
• The cake was not cooked long enough.
• The oven door was opened too soon, which created a draft.
Cakes That Use Creamed Butter And Sugar Mixtures
If the batter curdles and separates:
• The ingredients were not at room temperature.
• The butter and sugar were not creamed together well enough before adding the eggs.
• The eggs were added too quickly.
• If the cake’s texture is too heavy:
• The butter, sugar and eggs were not beaten together long enough.
• The flour was beaten at too high a speed.
• Too much flour was added to the creamed mixture.
• The oven temperature was not hot enough.
If the top of the cake peaks and cracks:
• The oven temperature was too hot, causing the outside of the cake to bake and form a crust too quickly. As the mixture in the center of the cake continued to cook and rise, it burst up through the top of the cake.
• The cake wasn’t baked on the center rack of the oven.
• If raisins, dried fruit and nuts sunk to the bottom:
• The pieces of fruit were too large and too heavy.
• The sugary syrup on the outside of the fruit was not washed off- this caused the pieces of fruit to slide through the mixture as it heated.
• The washed and dried fruit was not dusted with flour before being added to the mixture.
• The cake mixture was over beaten or was too wet so it could not hold the fruit in place.
• The oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
Home of the Cake Baker
Visit the Home of the Cake Baker. Full of wonderful recipes for all types of cakes from chocolate cakes and cheesecakes to cupcakes, wedding cake and much more.
Ingredients:
Invest in good chocolate, fruit fillings, nuts etc. You will taste the difference if you start with the best ingreedients.
Always use fresh eggs. Eggs separate best when cold, but egg whites whip up best at room temperature.
Butter gives the best flavor.A cake is a treat. Live a little!
Mixing:
• Prepare all the necessary ingredients.
• Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
• Have all ingredients at room temperature for best results.
• Cream butter and sugar until light and fluffy or as long as the recipe directs.
• Always sift flour, baking soda, baking powder and spices to avoid lumps.
• To speed up the softening of cold butter, slice and let stand for about 10 minutes.
• Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.
• Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
• Spread batter evenly in pans.
Baking:
• Turn on oven 10-15 minutes before you plan to use it to allow time for it to heat to baking temperature.
• Generously grease inside of pan with solid vegetable shortening. Use pastry brush to spread shortening evenly, making sure all inside surfaces are well covered. Dust with flour, tap out excess. If shiny spots remain, touch up with more shortening and flour, or use vegetable pan spray.
• Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other.
• Test your cakes for doneness while they’re still in the oven. Because of differences in individual oven controls, be sure to test your cake for doneness according to package or recipe directions. Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean.
• Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.
• To remove cake easily from pan, place double thickness paper towel over wire rack. The towel prevents the wire bars from breaking the crust or leaving imprints on top of cake. A clean oven rack or refrigerator shelf can be used for larger layers. Place covered rack over top of cake. Invert cake and rack at least one hour before decorating. Then brush loose crumbs off cake.
Frosting:
• Chill the cake between the filling and the frosting. The cake will be much easier to work with.
• Apply a thin layer of frosting to the cake then refrigerate until it is set before applying the final, heavier layer of frosting. This will seal in the crumbs, ensuring a clean final appearance.
When good cakes go bad
You thought you had a good cake, but lately he’s been hanging out with the wrong crowd - some tough cookies. Soon he’s staying out late and coming home reeking of alcohol-based vanilla extract. Before you know it your angel ( food) is on a one way street to culinary reform school.
It’s tough when good cakes go bad — and here are some of the most common reasons:
In General:
If the cake rose unevenly in the oven:
• The flour was not blended sufficiently into the main mixture.
• The temperature inside the oven was uneven.
• The oven temperature was too high.
• If the batter overflowed the pans:
• Make sure you used the right size pan. The uncooked mixture should fill the pan by no more than two-thirds.
Cakes That Use Separately-beaten Egg Whites And Yolks
If the cake is dense and heavy:
• The eggs were too small. Always use large eggs when baking.
• Insufficient air was whisked into the egg and sugar mixture.
• The flour was not folded in gently. Always mix in the flour at the lowest speed.
• The melted butter was too hot when added, causing it to sink down through the whisked foam.
• The oven temperature was too low.
If the top of the cake dropped:
• The oven temperature was too hot.
• The cake was not cooked long enough.
• The oven door was opened too soon, which created a draft.
Cakes That Use Creamed Butter And Sugar Mixtures
If the batter curdles and separates:
• The ingredients were not at room temperature.
• The butter and sugar were not creamed together well enough before adding the eggs.
• The eggs were added too quickly.
• If the cake’s texture is too heavy:
• The butter, sugar and eggs were not beaten together long enough.
• The flour was beaten at too high a speed.
• Too much flour was added to the creamed mixture.
• The oven temperature was not hot enough.
If the top of the cake peaks and cracks:
• The oven temperature was too hot, causing the outside of the cake to bake and form a crust too quickly. As the mixture in the center of the cake continued to cook and rise, it burst up through the top of the cake.
• The cake wasn’t baked on the center rack of the oven.
• If raisins, dried fruit and nuts sunk to the bottom:
• The pieces of fruit were too large and too heavy.
• The sugary syrup on the outside of the fruit was not washed off- this caused the pieces of fruit to slide through the mixture as it heated.
• The washed and dried fruit was not dusted with flour before being added to the mixture.
• The cake mixture was over beaten or was too wet so it could not hold the fruit in place.
• The oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
Home of the Cake Baker
Visit the Home of the Cake Baker. Full of wonderful recipes for all types of cakes from chocolate cakes and cheesecakes to cupcakes, wedding cake and much more.
BAKING TIPS!
BEFORE YOU START: Ten Baking Safety Checks
___ Wash hands for 20 seconds (before starting, when returning to food) with warm water and soap all over hands and wrists, rinse well, and dry with a clean towel.
___ Clean dishtowels. Change daily.
___ Work surface and sink cleaned before, after, and as needed (sanitize with 1 teaspoon bleach added to 1 quart water).
___ Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg drips cleaned up immediately).
___ Hair tied or held back.
___ Raw dough or batter is not to be eaten. Dough or batter should be covered and refrigerated if not baked right away.
___ Oven rack is placed where it is needed before preheating the oven. An oven thermometer should hang inside.
___ Two clean, dry oven mitts or pads available by the oven.
___ Counter space and cooling rack ready for hot baked good when it is removed from the oven. Make sure there is a clear traffic path to it.
___ Clean containers or new plastic bags should be used for storing baked products.
___ Wash hands for 20 seconds (before starting, when returning to food) with warm water and soap all over hands and wrists, rinse well, and dry with a clean towel.
___ Clean dishtowels. Change daily.
___ Work surface and sink cleaned before, after, and as needed (sanitize with 1 teaspoon bleach added to 1 quart water).
___ Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg drips cleaned up immediately).
___ Hair tied or held back.
___ Raw dough or batter is not to be eaten. Dough or batter should be covered and refrigerated if not baked right away.
___ Oven rack is placed where it is needed before preheating the oven. An oven thermometer should hang inside.
___ Two clean, dry oven mitts or pads available by the oven.
___ Counter space and cooling rack ready for hot baked good when it is removed from the oven. Make sure there is a clear traffic path to it.
___ Clean containers or new plastic bags should be used for storing baked products.
EASY BROWNIES made with COCOA
Yield: 12-15 servings
Ingredients
¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.
Variations
A. Instead of all-purpose flour + baking powder you may use self-raising flour.
B. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008)
C. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking (suggested by Thea, August 2008)
D. To make a more cake-like brownie, bake in a square approx. 9x9 in metal pan. Cooks about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like.
Ingredients
¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.
Variations
A. Instead of all-purpose flour + baking powder you may use self-raising flour.
B. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008)
C. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking (suggested by Thea, August 2008)
D. To make a more cake-like brownie, bake in a square approx. 9x9 in metal pan. Cooks about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like.
Rich Chocolate Mousse Cake
Rich Chocolate Mousse Cake
Yield: 8 servings
Ingredients
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
Mix with finely ground hazelnuts and cocoa powder.
Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
Cool the cake.
Melt finely chopped dark chocolate over hot water.
Beat the egg yolks with 2 oz sugar until white.
Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
Variations
For decoration - make chocolate panels to cover around outside of cake. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Spread onto a piece of baking paper. Allow to become mat dry. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife. When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. Overlap each piece little. Decorate top with piped mousse, chocolate dipped strawberries, etc. Tie a ribbon around circumference of cake
Death By Chocolate
Death By Chocolate
Yield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2.Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3.Break the chocolate into small pieces and melt it with butter over hot water.
4.Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5.Slowly fold in the melted butter and chocolate and the sour cream.
6.Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40
to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7.Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting
1.Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2.Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4.This cake should have room temperature when served.
Variations
A.You may add 3 tablespoons of rum to the chocolate and butter mixture.
B.You may use your preferred chocolate frosting
C.You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
Black Forest Cake
Black Forest Cake
Yield: 12 servings
Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk
Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
With an electric mixer, beat the softened butter with sugar until white and fluffy.
Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Filling
Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioners' sugar until it thickens.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Assembling
Sprinkle each layer of the cake with Kirschwasser.
Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
Add the second cake layer.
Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
Add the third cake layer.
Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.
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