Woolworth鈥檚 Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly
thickened. Beat cream cheese, sugar and lemon juice with mixer until
smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.I need a recipe for Woolworth's ice box cheese cake.?
PLEASE FOLLOW THE STEPS---
First take a clip n flip on noses.Then take a bowl (made in Turkey) n pour around 50 icecubes.Take special Woolworth Spice girls wafers n hav a CRUSH on them.Then take 500 cheese cubes n spread them in bowl.Keep around 40% of cheese for me n parcel it to me.Then add flour in bowl which is made by Pamela Anderson Flours.Add them n churn them until u find a thick paste hass been formed.Refrigerate it.
Next day,remove it n it is ready.
Hope u r alive after tasting it.!
Mail me the side effects of the recipe
Wednesday, July 28, 2010
Recipe for all-in-one sponge cake?
1. For beginners, making cakes can seem a bit of a daunting prospect but, as with all cooking skills, once you've been taught the correct way, you can proceed without fear and have success every time. Using the wrong tins is probably the cause of 90 per cent of failures 鈥?for this quantity you will need two 8 inch (20 cm) diameter sponge tins, 1陆 inches (4 cm) deep. Lightly grease them and line each one with a circle of silicone paper (baking parchment), also lightly greased.
2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of self-raising flour and a rounded teaspoon of baking powder into a very large mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.
3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar and 6 oz (175 g) of butter 鈥?the butter has to be at room temperature, so soft that the blade of a knife will make a deep impression straight away. Finally, add half a teaspoon of vanilla extract
4. Now you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about one minute 鈥?if you don't have an electric whisk, you can use a wooden spoon with a little more effort.
5. What you now end up with is a mixture that drops easily off the spoon when you give it a tap on the edge of the bowl. If it does seem a little too stiff, add 1-2 teaspoons of tap water and mix again.
6. Divide the sponge mixture equally between the prepared tins and level out the surface with a palette knife.
7. Place them on the centre shelf of a pre-heated oven 鈥?gas mark 3, 325掳F (170掳C) and bake for 30-35 minutes. Don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger. If it leaves no impression and springs back, the sponge is cooked.
8. Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the base paper
9. Leave the sponge to get completely cold before you add your filling and topping.Recipe for all-in-one sponge cake?
4oz butter
4oz Self raising flour
4oz castor sugar
1 tablespoon milk
2 eggs.Recipe for all-in-one sponge cake?
There are several ways to do all-in-one sponge cakes. I have tried the fresh orange and yellow sponge cakes listed at the url below. There are 3 others there that I know of that I haven't had a chance to try. The two I tried were very good.
http://www.cake-recipes.biz/cake-recipes鈥?/a>
All-In-One Sponge Cake
Ingredients
3/4 cup butter or margarine , needs to be soft
1 cup caster sugar or fine sugar
3 eggs , beaten
1 1/2 cups sifted self-raising flour
2 teaspoons baking powder
Directions
1. Preheat oven to 350 degrees F (325F if you know your oven is really hot).
2. Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
3. Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
4. Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
5. When cold, sandwich them together with your favorite filling.
6. Sprinkle caster or powdered sugar on the top.
http://www.recipezaar.com/49244
(*-*)
4oz sr flour, 4oz sugar, 4oz margarine,1tsp of baking powder 2 eggs, few drops vanilla essence mix to a soft consistancy, spread between tins and bake in the centre of the oven for about 20mins on number 5 .If you want a bigger cake just double up on amounts, also good for fairy cakes
Small
4oz (100g) butter
4oz (100g) Self raising flour
4oz (100g) castor sugar
2 eggs
1 tablespoon water (may need more)
large
6oz (150g) butter
6oz (150g) Self raising flour
6oz (150g) castor sugar
3 eggs
2 tablespoon water ( may need more)
2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of self-raising flour and a rounded teaspoon of baking powder into a very large mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.
3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar and 6 oz (175 g) of butter 鈥?the butter has to be at room temperature, so soft that the blade of a knife will make a deep impression straight away. Finally, add half a teaspoon of vanilla extract
4. Now you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about one minute 鈥?if you don't have an electric whisk, you can use a wooden spoon with a little more effort.
5. What you now end up with is a mixture that drops easily off the spoon when you give it a tap on the edge of the bowl. If it does seem a little too stiff, add 1-2 teaspoons of tap water and mix again.
6. Divide the sponge mixture equally between the prepared tins and level out the surface with a palette knife.
7. Place them on the centre shelf of a pre-heated oven 鈥?gas mark 3, 325掳F (170掳C) and bake for 30-35 minutes. Don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger. If it leaves no impression and springs back, the sponge is cooked.
8. Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the base paper
9. Leave the sponge to get completely cold before you add your filling and topping.Recipe for all-in-one sponge cake?
4oz butter
4oz Self raising flour
4oz castor sugar
1 tablespoon milk
2 eggs.Recipe for all-in-one sponge cake?
There are several ways to do all-in-one sponge cakes. I have tried the fresh orange and yellow sponge cakes listed at the url below. There are 3 others there that I know of that I haven't had a chance to try. The two I tried were very good.
http://www.cake-recipes.biz/cake-recipes鈥?/a>
All-In-One Sponge Cake
Ingredients
3/4 cup butter or margarine , needs to be soft
1 cup caster sugar or fine sugar
3 eggs , beaten
1 1/2 cups sifted self-raising flour
2 teaspoons baking powder
Directions
1. Preheat oven to 350 degrees F (325F if you know your oven is really hot).
2. Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
3. Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
4. Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
5. When cold, sandwich them together with your favorite filling.
6. Sprinkle caster or powdered sugar on the top.
http://www.recipezaar.com/49244
(*-*)
4oz sr flour, 4oz sugar, 4oz margarine,1tsp of baking powder 2 eggs, few drops vanilla essence mix to a soft consistancy, spread between tins and bake in the centre of the oven for about 20mins on number 5 .If you want a bigger cake just double up on amounts, also good for fairy cakes
Small
4oz (100g) butter
4oz (100g) Self raising flour
4oz (100g) castor sugar
2 eggs
1 tablespoon water (may need more)
large
6oz (150g) butter
6oz (150g) Self raising flour
6oz (150g) castor sugar
3 eggs
2 tablespoon water ( may need more)
Is there somewhere on line I can get a free recipe for spongy cake lady fingers?
I scratch my head and look at topic ';Video %26amp; Online Games';
But yeah I got you covered.
http://www.recipezaar.com/recipe/getreci鈥?/a>
http://southernfood.about.com/od/spongec鈥?/a>
http://www.bigoven.com/recipe37444
But one contingency, you give me one of the final product!
Happy holiday!Is there somewhere on line I can get a free recipe for spongy cake lady fingers?
Try foodnetwork.com - I've never come out empty-handed there! Good Luck!Is there somewhere on line I can get a free recipe for spongy cake lady fingers?
Try kraftfoods.com or foodnetwork.com. or easychef.com. All have very good recipes.
www.joyofbaking.com/Ladyfingers.html
But yeah I got you covered.
http://www.recipezaar.com/recipe/getreci鈥?/a>
http://southernfood.about.com/od/spongec鈥?/a>
http://www.bigoven.com/recipe37444
But one contingency, you give me one of the final product!
Happy holiday!Is there somewhere on line I can get a free recipe for spongy cake lady fingers?
Try foodnetwork.com - I've never come out empty-handed there! Good Luck!Is there somewhere on line I can get a free recipe for spongy cake lady fingers?
Try kraftfoods.com or foodnetwork.com. or easychef.com. All have very good recipes.
www.joyofbaking.com/Ladyfingers.html
Is there anyone who has a recipe for banana cake?
Banana Cake Recipe
INGREDIENTS:
* 1 cup shortening
* 2 1/2 cups sugar
* 3 cups all-purpose flour, sifted before measuring
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 4 egg yolks, beaten
* 6 tablespoons buttermilk or sour milk
* 2 teaspoons vanilla extract
* 2 cups mashed ripe bananas
* 1 cup chopped pecans
* 1 cup chopped raisins
* 4 egg whites, beaten
PREPARATION:
Cream shortening and sugar. Combine dry ingredients in a separate bowl. Add dry ingredients to the creamed mixture alternately with egg yolks and buttermilk. Stir in vanilla, mashed bananas, and chopped pecans. Fold in beaten egg whites. Spoon batter into a greased and floured tube pan; bake banana cake at 325掳 for about 1 1/2 hours.
Serve with whipped cream or ice cream. If desired, drizzle cake with glaze or frost when cooled.Is there anyone who has a recipe for banana cake?
Go to foodnetwork.com, they have lots of great recipes.Is there anyone who has a recipe for banana cake?
4 bananas
2 cups sugar
2 eggs
1 cup shortening (e.g., parve margarine)
1 teaspoon baking soda
1 and 1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon vanilla
Mash bananas (I do it in the mixer) and blend with sugar. Add eggs and shortening. Sift baking soda, flour and nutmeg and add to mixture. Add vanilla. Bake in greased 9- inch tube pan for one hour.
Doris Day!
Go to Recipes.com and type it in, you can find any recipe there.
my mother have but dont remember where she place it..sory!!:)
no but search for it on the internet
INGREDIENTS:
* 1 cup shortening
* 2 1/2 cups sugar
* 3 cups all-purpose flour, sifted before measuring
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 4 egg yolks, beaten
* 6 tablespoons buttermilk or sour milk
* 2 teaspoons vanilla extract
* 2 cups mashed ripe bananas
* 1 cup chopped pecans
* 1 cup chopped raisins
* 4 egg whites, beaten
PREPARATION:
Cream shortening and sugar. Combine dry ingredients in a separate bowl. Add dry ingredients to the creamed mixture alternately with egg yolks and buttermilk. Stir in vanilla, mashed bananas, and chopped pecans. Fold in beaten egg whites. Spoon batter into a greased and floured tube pan; bake banana cake at 325掳 for about 1 1/2 hours.
Serve with whipped cream or ice cream. If desired, drizzle cake with glaze or frost when cooled.Is there anyone who has a recipe for banana cake?
Go to foodnetwork.com, they have lots of great recipes.Is there anyone who has a recipe for banana cake?
4 bananas
2 cups sugar
2 eggs
1 cup shortening (e.g., parve margarine)
1 teaspoon baking soda
1 and 1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon vanilla
Mash bananas (I do it in the mixer) and blend with sugar. Add eggs and shortening. Sift baking soda, flour and nutmeg and add to mixture. Add vanilla. Bake in greased 9- inch tube pan for one hour.
Doris Day!
Go to Recipes.com and type it in, you can find any recipe there.
my mother have but dont remember where she place it..sory!!:)
no but search for it on the internet
I have been searchng high and low for the recipe of california pizza kitchen red velvet cake.
NOT CA. pizza but this is what I have
Red Velvet Cake with Vanilla Cream Cheese Frosting
Moist and luscious, red velvet cake is as delightful to behold as it is to eat!
Makes 16 servings
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick庐 Red Food Color
2 teaspoons McCormick庐 Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick庐 Pure Vanilla Extract
1 box (1 pound) confectioners' sugar
1. Heat oven to 350掳F. Sift together flour, cocoa, baking soda and salt; set aside. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes. Beat in eggs one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture, just until incorporated. Do not over blend.
2. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack.
3. For frosting: Beat cream cheese, butter and sour cream in a medium bowl. Add remaining ingredients and mix until smooth. Cool cake completely before frosting.
Tip: Substitute a greased and floured 12-cup Bundt cake pan. Bake about 50 minutes. Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes.
Hershey's Red Velvet CocoaCake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 tablespoons Hershey's(r) cocoa
2 ounces red food coloring
2 1/2 cups sifted cake flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
Cream shortening and sugar. Add eggs and vanilla. Beat well. In a
separate dish, blend cocoa and food coloring; add to sugar mixture. Add
flour, buttermilk, and salt alternately. Mix soda and vinegar in cup
and add. Bake in two 9-in cake pans, greased and floured, at 350 for 30
to 35 minutes. If desired, divide batter between three 9-in pans. Let
cool before frosting.
RED VELVET CAKE
2 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vanilla
2 tsp cocoa
1 tsp salt
1 tsp soda
1 tsp vinegar
1-2oz bottle red food coloring (or 2-1oz bottle)
Mix all ingredients together and bake at 350F for about 30 to 35 minute.
Icing:
1 Box (16oz) confectioner's sugar (sifted)
1 stick butter, softened
1 8oz package cream cheese
1 tsp vanilla
1 cup mixed nuts
sugar
butter
cream cheese
vanilla
Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.
I have been searchng high and low for the recipe of california pizza kitchen red velvet cake.
go to
www.cooks.com
i go there all the time and they usually have what i want
Red Velvet Cake with Vanilla Cream Cheese Frosting
Moist and luscious, red velvet cake is as delightful to behold as it is to eat!
Makes 16 servings
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick庐 Red Food Color
2 teaspoons McCormick庐 Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick庐 Pure Vanilla Extract
1 box (1 pound) confectioners' sugar
1. Heat oven to 350掳F. Sift together flour, cocoa, baking soda and salt; set aside. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes. Beat in eggs one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture, just until incorporated. Do not over blend.
2. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack.
3. For frosting: Beat cream cheese, butter and sour cream in a medium bowl. Add remaining ingredients and mix until smooth. Cool cake completely before frosting.
Tip: Substitute a greased and floured 12-cup Bundt cake pan. Bake about 50 minutes. Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes.
Hershey's Red Velvet CocoaCake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 tablespoons Hershey's(r) cocoa
2 ounces red food coloring
2 1/2 cups sifted cake flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
Cream shortening and sugar. Add eggs and vanilla. Beat well. In a
separate dish, blend cocoa and food coloring; add to sugar mixture. Add
flour, buttermilk, and salt alternately. Mix soda and vinegar in cup
and add. Bake in two 9-in cake pans, greased and floured, at 350 for 30
to 35 minutes. If desired, divide batter between three 9-in pans. Let
cool before frosting.
RED VELVET CAKE
2 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vanilla
2 tsp cocoa
1 tsp salt
1 tsp soda
1 tsp vinegar
1-2oz bottle red food coloring (or 2-1oz bottle)
Mix all ingredients together and bake at 350F for about 30 to 35 minute.
Icing:
1 Box (16oz) confectioner's sugar (sifted)
1 stick butter, softened
1 8oz package cream cheese
1 tsp vanilla
1 cup mixed nuts
sugar
butter
cream cheese
vanilla
Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.
I have been searchng high and low for the recipe of california pizza kitchen red velvet cake.
go to
www.cooks.com
i go there all the time and they usually have what i want
I need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
Martha was quite the cook...
MARTHA WASHINGTON's DEVIL's FOOD
4 oz. unsweetened chocolate
1 c. sugar
1/2 c. buttermilk or sour milk
1/2 c. cake flour; sifted
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter or shortening
3/4 c. granulated sugar
3 eggs - well beaten
1 c. buttermilk or sour milk
1 tsp. vanilla
Melt chocolate in a double boiler. Add 1 cup sugar and 1/2 cup buttermilk or sour milk and stir until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Martha Washington's Fudge Frosting (sorry, we don't have that recipe). Or add chopped nut meats to part of frosting and use as filling. This recipe has been adapted to modern measurements from Marthas Washington's own recipe. It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.
Martha Washington's Great Cake
Martha Washington's Fruit Cake Recipe
Martha Washington's Pie
Martha Washington's Cookies
Martha Washington's CandyI need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
hey helen, did we eat this cake when we were little? if so, we need to make it this weekend, right away, yummy.I need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
try going to allrecipe.com and typing it into the search engine.
Martha Washington's Cake
Submitted by: Carol
';This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds.';
Original recipe yield: 10 inch tube cake.
Servings:140 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 3/4 cups golden raisins
2 cups dried currants
1 cup orange zest
6 ounces candied lemon peel
3/4 cup chopped candied citron
1/3 cup candied angelica
1/3 cup red candied cherries
1/3 cup green candied cherries
1/2 cup brandy
4 1/2 cups sifted all-purpose flour
1 teaspoon ground mace
1/2 teaspoon ground nutmeg
2 cups butter, softened
2 cups white sugar
10 eggs, separated
2 teaspoons fresh lemon juice
1/3 cup sherry
1 cup sherry
--------------------------------------鈥?br>
DIRECTIONS:
Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.
Sift together flour, mace, and nutmeg.
Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.
Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.
Krispy gave you a good recipe, so I won't repeat that.
Found the Baker's Chocolate site (see link below) and they didn't have your cake in their data base. BUT they did have some very nice chocolate cakes that were rated so I'll have you look at those anyway!
Please save a piece of cake for me!get ride of
MARTHA WASHINGTON's DEVIL's FOOD
4 oz. unsweetened chocolate
1 c. sugar
1/2 c. buttermilk or sour milk
1/2 c. cake flour; sifted
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter or shortening
3/4 c. granulated sugar
3 eggs - well beaten
1 c. buttermilk or sour milk
1 tsp. vanilla
Melt chocolate in a double boiler. Add 1 cup sugar and 1/2 cup buttermilk or sour milk and stir until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Martha Washington's Fudge Frosting (sorry, we don't have that recipe). Or add chopped nut meats to part of frosting and use as filling. This recipe has been adapted to modern measurements from Marthas Washington's own recipe. It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.
Martha Washington's Great Cake
Martha Washington's Fruit Cake Recipe
Martha Washington's Pie
Martha Washington's Cookies
Martha Washington's CandyI need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
hey helen, did we eat this cake when we were little? if so, we need to make it this weekend, right away, yummy.I need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
try going to allrecipe.com and typing it into the search engine.
Martha Washington's Cake
Submitted by: Carol
';This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds.';
Original recipe yield: 10 inch tube cake.
Servings:140 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 3/4 cups golden raisins
2 cups dried currants
1 cup orange zest
6 ounces candied lemon peel
3/4 cup chopped candied citron
1/3 cup candied angelica
1/3 cup red candied cherries
1/3 cup green candied cherries
1/2 cup brandy
4 1/2 cups sifted all-purpose flour
1 teaspoon ground mace
1/2 teaspoon ground nutmeg
2 cups butter, softened
2 cups white sugar
10 eggs, separated
2 teaspoons fresh lemon juice
1/3 cup sherry
1 cup sherry
--------------------------------------鈥?br>
DIRECTIONS:
Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.
Sift together flour, mace, and nutmeg.
Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.
Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.
Krispy gave you a good recipe, so I won't repeat that.
Found the Baker's Chocolate site (see link below) and they didn't have your cake in their data base. BUT they did have some very nice chocolate cakes that were rated so I'll have you look at those anyway!
Please save a piece of cake for me!
If I added hot wings into an Angel Food's Cake would that get the recipe flying off the shelves? :P?
ahahahahaha.thats a good one.If I added hot wings into an Angel Food's Cake would that get the recipe flying off the shelves? :P?
No, the cake wold catch fire and burn to a crisp from the heat of the wings.If I added hot wings into an Angel Food's Cake would that get the recipe flying off the shelves? :P?
no. sorry. but maybe if you add a little red bull......
No, the cake wold catch fire and burn to a crisp from the heat of the wings.If I added hot wings into an Angel Food's Cake would that get the recipe flying off the shelves? :P?
no. sorry. but maybe if you add a little red bull......
Is there a recipe called Johnny cake?
I have asked this question before but noone knew. I heard about it in the old country woman's recipe and I think it's called Johnny cake.Is there a recipe called Johnny cake?
its like a pancake but with cornmeal
This Johnny Cake Recipe
3/4 c all-purpose flour
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups cornmeal
2 eggs, beaten
1/4 cup vinegar
1/4 cup melted shortening
Preparation:
Sift together flour, baking soda, sugar and salt; stir in cornmeal. Whisk together eggs, vinegar, and shortening; add to dry ingredients, stirring just until moistened.
Heat a well-greased 9-inch cast iron skillet in a 400掳 oven for 3 to 4 minutes or until very hot. Spoon batter into hot skillet. Bake at 400掳 for 30 minutes or unt
Is there a recipe called Johnny cake?
Yes, there is a receipe for Johnny cakes. They are basically a cornmeal pan fried cake.
People of color (aka,slaves, servants, farm worker) were not always given and many times could not afford some of the more expensive food items that it takes to make regular buttermilk pancakes.
So of course, people of color are known for their ingenuiety, and came up with a substitue that took less desirable cheaper food items, and made it into something that no only was edible, but we very tasty as well.
You already have a few recipes. But, my family is from Texas and we do it a little bit different. If you would like a really quick and easy recipe you can use the recipe that is on the side of any Jiffy box of Cornmeal muffin mix, and they turn out pretty well.
Do, more research if you are interested in the origin of some of the other tasty popular sothern foods. You may be surprised how they came to be. Happy Eating.
Yep! I had to study it in one of my history projects. Its what they ate during the civil war!
i dont think they taste that good but go ahead you can try........
This Johnny Cake Recipe
3/4 c all-purpose flour
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups cornmeal
2 eggs, beaten
1/4 cup melted shortening
Preparation:
Sift together flour, baking soda, sugar and salt; stir in cornmeal. Whisk together eggs and shortening; add to dry ingredients, stirring just until moistened.
Heat a well-greased 9-inch cast iron skillet in a 400掳 oven for 3 to 4 minutes or until very hot. Spoon batter into hot skillet. Bake at 400掳 for 30 minutes or unt
There are two versions of Johnny cake, one from Rhode Island and one from Jamaica. The RI version are fairly simple, white corn meal and boiling water to mae a mush. Allow to cool, add a beaten egg, some sugar and salt and enough moo juice to make a thick pancake like batter. Spoon onto a medium hot griddle and cook rathr slowly until brown. Serve with lotsa butter. The Jamaican variety is a very light, mild, sweet spice cake. generally offered before and/or during a meal, not as a dessert.
JOHNNIE CAKE
1 quart meal
1 pint warm water
1 teaspoon salt
Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot.
Just fried cornbread...These were also called ';journey'; cakes,as they were carried by travelers...some people called them hoe cakes....because they were cooked on hoes over a fire by field hands when they were working....I still prefer my cornbread fried...
Johnny cakes are cornbread made with sugar.
I think it's the same as ';hard tack';, which was a very hard biscuit/bread from frontier days ....(but not positive)
yes
its really good
i dont noe if u can get it in any other region except the southeast USA!!!
its like a pancake but with cornmeal
This Johnny Cake Recipe
3/4 c all-purpose flour
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups cornmeal
2 eggs, beaten
1/4 cup vinegar
1/4 cup melted shortening
Preparation:
Sift together flour, baking soda, sugar and salt; stir in cornmeal. Whisk together eggs, vinegar, and shortening; add to dry ingredients, stirring just until moistened.
Heat a well-greased 9-inch cast iron skillet in a 400掳 oven for 3 to 4 minutes or until very hot. Spoon batter into hot skillet. Bake at 400掳 for 30 minutes or unt
Is there a recipe called Johnny cake?
Yes, there is a receipe for Johnny cakes. They are basically a cornmeal pan fried cake.
People of color (aka,slaves, servants, farm worker) were not always given and many times could not afford some of the more expensive food items that it takes to make regular buttermilk pancakes.
So of course, people of color are known for their ingenuiety, and came up with a substitue that took less desirable cheaper food items, and made it into something that no only was edible, but we very tasty as well.
You already have a few recipes. But, my family is from Texas and we do it a little bit different. If you would like a really quick and easy recipe you can use the recipe that is on the side of any Jiffy box of Cornmeal muffin mix, and they turn out pretty well.
Do, more research if you are interested in the origin of some of the other tasty popular sothern foods. You may be surprised how they came to be. Happy Eating.
Yep! I had to study it in one of my history projects. Its what they ate during the civil war!
i dont think they taste that good but go ahead you can try........
This Johnny Cake Recipe
3/4 c all-purpose flour
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups cornmeal
2 eggs, beaten
1/4 cup melted shortening
Preparation:
Sift together flour, baking soda, sugar and salt; stir in cornmeal. Whisk together eggs and shortening; add to dry ingredients, stirring just until moistened.
Heat a well-greased 9-inch cast iron skillet in a 400掳 oven for 3 to 4 minutes or until very hot. Spoon batter into hot skillet. Bake at 400掳 for 30 minutes or unt
There are two versions of Johnny cake, one from Rhode Island and one from Jamaica. The RI version are fairly simple, white corn meal and boiling water to mae a mush. Allow to cool, add a beaten egg, some sugar and salt and enough moo juice to make a thick pancake like batter. Spoon onto a medium hot griddle and cook rathr slowly until brown. Serve with lotsa butter. The Jamaican variety is a very light, mild, sweet spice cake. generally offered before and/or during a meal, not as a dessert.
JOHNNIE CAKE
1 quart meal
1 pint warm water
1 teaspoon salt
Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot.
Just fried cornbread...These were also called ';journey'; cakes,as they were carried by travelers...some people called them hoe cakes....because they were cooked on hoes over a fire by field hands when they were working....I still prefer my cornbread fried...
Johnny cakes are cornbread made with sugar.
I think it's the same as ';hard tack';, which was a very hard biscuit/bread from frontier days ....(but not positive)
yes
its really good
i dont noe if u can get it in any other region except the southeast USA!!!
EASY cookie recipe: spice cake mix and pumpkin pie mix?
it's so easy I forgot it. one or 2 more ingredients (veg. oil I think and maybe eggs?) and I need it ASAP! Anyone know one like it??? ta.EASY cookie recipe: spice cake mix and pumpkin pie mix?
1 sm can of pumpkin
1 box cake mix (spice is good)
Directions
mix the 2 ingredients. Spoon onto cookie sheet. Bake at 350* for 5-10 min, depending on size.
Amount varies based on size of cookie. I like to dust with powdered sugar to add visual appeal.
Number of Servings: 48
1 sm can of pumpkin
1 box cake mix (spice is good)
Directions
mix the 2 ingredients. Spoon onto cookie sheet. Bake at 350* for 5-10 min, depending on size.
Amount varies based on size of cookie. I like to dust with powdered sugar to add visual appeal.
Number of Servings: 48
Someone tell me the recipe to make Humminbird food cake?
I love it so tell ME NOW!!!!Someone tell me the recipe to make Humminbird food cake?
HUMMINGBIRD CAKE
3 c flour
1 tsp baking soda
1/2 tsp salt
2 c sugar
1 tsp cinnamon
3 eggs beaten
3/4 c oil
1 1/2 tsp vanilla
1 (8 oz) can crushed pineapple undrained
1 c chopped pecans
1 3/4 c chopped bananas
Cream Cheese Frosting
1/2 c chopped pecans
Cake: Combine the first 5 ingredients. Add eggs and oil, stirring just moistened. Don't beat. Stir in vanilla, pineapple, 1 c pecans and bananas. Pour into greased cake pans. Bake 350潞 for 25-30 minutes. Cool 10 minutes and remove from the pans. Cool completely. Frost with Cream Cheese Frosting that has the 1/2 c pecans mixed into the frosting.
Enjoy!Someone tell me the recipe to make Humminbird food cake?
Honey, it's Hummingbird Cake. If it were Hummingbird food cake, it would be made out of sugar water. Here's my Aunt's recipe. Exellent! Enjoy!!
HUMMINGBIRD CAKE
3 CUPS ALL-PURPOSE FLOUR 1-1/2 tsp. VANILLA
2 CUPS SUGAR 1 (8 OZ.) CAN PINEAPPLE (IN JUICE)
1 tsp. BAKING SODA 1-1/2 CUPS CHOPPED BANANAS
1 tsp. SALT 1 CUP CHOPPED PECANS
1-1/2 CUPS OIL 3 EGGS, BEATEN
--------------------------------------鈥?br>
DO NOT USE ELECTRIC MIXER . MIX ALL INGREDIENTS BY HAND, GENTLY.DO NOT BEAT. POUR INTO 3, WELL GREASED, 9';, ROUND CAKE PANS. BAKE UNTIL DONE.
ICING
1 (8 OZ.) PKG.CREAM CHEESE SOFTENED
1 STICK SOFT BUTTER
1 BOX POWDERED SUGAR
1 tsp. VANILLA
1 CUP CHOPPED PECANS
HUMMINGBIRD CAKE
TIME: Prep: 40 min. Bake: 25 min. + cooling
鈥? cups all-purpose flour
鈥? cups sugar
鈥? teaspoon salt
鈥? teaspoon baking soda
鈥? teaspoon ground cinnamon
鈥? eggs
鈥? cups mashed ripe bananas
鈥?-1/2 cups vegetable oil
鈥? can (8 ounces) unsweetened crushed pineapple, undrained
鈥?-1/2 teaspoons vanilla extract
鈥? cup chopped walnuts
鈥?br>
鈥INEAPPLE FROSTING:
鈥?/4 cup shortening
鈥? tablespoons butter, softened
鈥? teaspoon grated lemon peel
鈥?/4 teaspoon salt
鈥? cups confectioners' sugar
鈥?/2 cup unsweetened pineapple juice
鈥? teaspoons half-and-half cream
鈥hopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
--Taste of Home
Here is one
http://www.joyofbaking.com/HummingbirdCa鈥?/a>
martha stewart had the recipe on her website
go to google and search it
HUMMINGBIRD CAKE
3 c flour
1 tsp baking soda
1/2 tsp salt
2 c sugar
1 tsp cinnamon
3 eggs beaten
3/4 c oil
1 1/2 tsp vanilla
1 (8 oz) can crushed pineapple undrained
1 c chopped pecans
1 3/4 c chopped bananas
Cream Cheese Frosting
1/2 c chopped pecans
Cake: Combine the first 5 ingredients. Add eggs and oil, stirring just moistened. Don't beat. Stir in vanilla, pineapple, 1 c pecans and bananas. Pour into greased cake pans. Bake 350潞 for 25-30 minutes. Cool 10 minutes and remove from the pans. Cool completely. Frost with Cream Cheese Frosting that has the 1/2 c pecans mixed into the frosting.
Enjoy!Someone tell me the recipe to make Humminbird food cake?
Honey, it's Hummingbird Cake. If it were Hummingbird food cake, it would be made out of sugar water. Here's my Aunt's recipe. Exellent! Enjoy!!
HUMMINGBIRD CAKE
3 CUPS ALL-PURPOSE FLOUR 1-1/2 tsp. VANILLA
2 CUPS SUGAR 1 (8 OZ.) CAN PINEAPPLE (IN JUICE)
1 tsp. BAKING SODA 1-1/2 CUPS CHOPPED BANANAS
1 tsp. SALT 1 CUP CHOPPED PECANS
1-1/2 CUPS OIL 3 EGGS, BEATEN
--------------------------------------鈥?br>
DO NOT USE ELECTRIC MIXER . MIX ALL INGREDIENTS BY HAND, GENTLY.DO NOT BEAT. POUR INTO 3, WELL GREASED, 9';, ROUND CAKE PANS. BAKE UNTIL DONE.
ICING
1 (8 OZ.) PKG.CREAM CHEESE SOFTENED
1 STICK SOFT BUTTER
1 BOX POWDERED SUGAR
1 tsp. VANILLA
1 CUP CHOPPED PECANS
HUMMINGBIRD CAKE
TIME: Prep: 40 min. Bake: 25 min. + cooling
鈥? cups all-purpose flour
鈥? cups sugar
鈥? teaspoon salt
鈥? teaspoon baking soda
鈥? teaspoon ground cinnamon
鈥? eggs
鈥? cups mashed ripe bananas
鈥?-1/2 cups vegetable oil
鈥? can (8 ounces) unsweetened crushed pineapple, undrained
鈥?-1/2 teaspoons vanilla extract
鈥? cup chopped walnuts
鈥?br>
鈥INEAPPLE FROSTING:
鈥?/4 cup shortening
鈥? tablespoons butter, softened
鈥? teaspoon grated lemon peel
鈥?/4 teaspoon salt
鈥? cups confectioners' sugar
鈥?/2 cup unsweetened pineapple juice
鈥? teaspoons half-and-half cream
鈥hopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
--Taste of Home
Here is one
http://www.joyofbaking.com/HummingbirdCa鈥?/a>
martha stewart had the recipe on her website
go to google and search it
Peach Cobbler Recipe..called for Peaches, butter and Yellow cake mix...Anyone have it?
I believe all it was, was peaches, yellow cake mix, and butter. But I have no idea how much of anything.........does anyone know how to make this?Peach Cobbler Recipe..called for Peaches, butter and Yellow cake mix...Anyone have it?
its a dump cake I believe
PEACH COBBLER DUMP CAKE
1 (18.5 ounce) package yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
陆 cup butter
陆 teaspoon ground cinnamon
Preheat oven to 375 degrees. Empty peaches into bottom of one 9 x 13 inch pan. Cover with dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees for 45 minutes.Peach Cobbler Recipe..called for Peaches, butter and Yellow cake mix...Anyone have it?
Peach Cobbler Crumb Cake
6 Cups fresh sliced peaches
1 Box yellow cake mix
1 Stick of butter
1 TSB cornstarch
1-Cup splenda
Cook the fresh peaches on medium heat with the splenda until juicy then add the cornstarch and
stir until it thickens.
Pour peaches in a 9 x 13 cake pan. Sprinkle cake mix over peaches then add butter slices on
tip.
Bake at 350 degrees until golden brown (about 40 minutes). Serve with cool whip or vanilla ice
cream.
Using a butter pecan cake max can be a nice change
Easy Peach Cobbler
INGREDIENTS:
seven small to medium ripe peaches, peeled, pitted and diced
1/2 cup sugar
1 teaspoon ginger
2 tablespoons cornstarch
1 18-ounce cake mix, yellow or your choice, unprepared
1 cup butter, melted
PREPARATION:
Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. In a medium saucepan, combine peaches, sugar, ginger and cornstarch. Bring to a boil and cook for 1 minute. Remove from stove. Pour peach mixture into prepared pan.
Sprinkle dry cake mix over top. Drizzle butter over the cake mix. Bake for 1 hour or until top is lightly browned and peaches are bubbling. Serve with whipped or ice cream.
MEGA E-Z PEACH COBBLER
1 pkg. of yellow cake jiffy mix
1 big can of canned peaches
In a baking pan, evenly pour the baking mix. Then pour the peaches and juice on top of it. Bake according to the directions on the jiffy mix box.
DUTCH OVEN PEACH COBBLER
1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)
Rub the inside of the Dutch oven with cooking oil.
Preheat oven to 350 degrees.
When the oven is hot, pour peaches and juice into the oven.
Add the dry cake mix on top of the peaches.
Cut the butter into pats (small chunks) and place on top of the cake mix.
Dust everything with cinnamon (lightly).
Put the lid back on the oven and bake for 40 minutes.
Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not bake 10 more minutes. Check again.
Note: A double batch can be baked in a 14 inch Dutch oven. 2 cans of peaches makes a juicier cobbler.
EASY CHERRY %26amp; PEACH COBBLER
1 (21 oz.) cherry pie filling
1 (21 oz.) peach pie filling
1/3 c. sugar
1/2 tsp. cinnamon
1 (10 oz.) can refrigerated biscuits
1/4 c. butter, melted
Heat oven to 400 degrees. Combine cherry and peach pie filling in 9 x 13 inch pan. Combine sugar and cinnamon in small bowl. Separate each biscuit into section of 2. Dip each section in butter, then in sugar and cinnamon mixture. Arrange on top of filling. Bake 18 to 20 minutes until golden brown. Serve warm. Makes 8 to 10 servings.
hope these help. enjoy.
P.S. i threw the last one in for fun.
I've seen it demo'd on Yahoo Video.
Show is called: ';Cheap %26amp; Easy'; hostess 'Brooke' is a riot.
Put large can of sliced peaches in a baking dish.
Pour package of cake mix over the top of the peaches.
Make dimples with fingers in the cake mix.
Melt a stick of butter %26amp; pour over cake mix dimples.
I think she also sprinkled some brown sugar on it.
Bake it in the oven as you would for a cake.
its a dump cake I believe
PEACH COBBLER DUMP CAKE
1 (18.5 ounce) package yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
陆 cup butter
陆 teaspoon ground cinnamon
Preheat oven to 375 degrees. Empty peaches into bottom of one 9 x 13 inch pan. Cover with dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees for 45 minutes.Peach Cobbler Recipe..called for Peaches, butter and Yellow cake mix...Anyone have it?
Peach Cobbler Crumb Cake
6 Cups fresh sliced peaches
1 Box yellow cake mix
1 Stick of butter
1 TSB cornstarch
1-Cup splenda
Cook the fresh peaches on medium heat with the splenda until juicy then add the cornstarch and
stir until it thickens.
Pour peaches in a 9 x 13 cake pan. Sprinkle cake mix over peaches then add butter slices on
tip.
Bake at 350 degrees until golden brown (about 40 minutes). Serve with cool whip or vanilla ice
cream.
Using a butter pecan cake max can be a nice change
Easy Peach Cobbler
INGREDIENTS:
seven small to medium ripe peaches, peeled, pitted and diced
1/2 cup sugar
1 teaspoon ginger
2 tablespoons cornstarch
1 18-ounce cake mix, yellow or your choice, unprepared
1 cup butter, melted
PREPARATION:
Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. In a medium saucepan, combine peaches, sugar, ginger and cornstarch. Bring to a boil and cook for 1 minute. Remove from stove. Pour peach mixture into prepared pan.
Sprinkle dry cake mix over top. Drizzle butter over the cake mix. Bake for 1 hour or until top is lightly browned and peaches are bubbling. Serve with whipped or ice cream.
MEGA E-Z PEACH COBBLER
1 pkg. of yellow cake jiffy mix
1 big can of canned peaches
In a baking pan, evenly pour the baking mix. Then pour the peaches and juice on top of it. Bake according to the directions on the jiffy mix box.
DUTCH OVEN PEACH COBBLER
1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)
Rub the inside of the Dutch oven with cooking oil.
Preheat oven to 350 degrees.
When the oven is hot, pour peaches and juice into the oven.
Add the dry cake mix on top of the peaches.
Cut the butter into pats (small chunks) and place on top of the cake mix.
Dust everything with cinnamon (lightly).
Put the lid back on the oven and bake for 40 minutes.
Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not bake 10 more minutes. Check again.
Note: A double batch can be baked in a 14 inch Dutch oven. 2 cans of peaches makes a juicier cobbler.
EASY CHERRY %26amp; PEACH COBBLER
1 (21 oz.) cherry pie filling
1 (21 oz.) peach pie filling
1/3 c. sugar
1/2 tsp. cinnamon
1 (10 oz.) can refrigerated biscuits
1/4 c. butter, melted
Heat oven to 400 degrees. Combine cherry and peach pie filling in 9 x 13 inch pan. Combine sugar and cinnamon in small bowl. Separate each biscuit into section of 2. Dip each section in butter, then in sugar and cinnamon mixture. Arrange on top of filling. Bake 18 to 20 minutes until golden brown. Serve warm. Makes 8 to 10 servings.
hope these help. enjoy.
P.S. i threw the last one in for fun.
I've seen it demo'd on Yahoo Video.
Show is called: ';Cheap %26amp; Easy'; hostess 'Brooke' is a riot.
Put large can of sliced peaches in a baking dish.
Pour package of cake mix over the top of the peaches.
Make dimples with fingers in the cake mix.
Melt a stick of butter %26amp; pour over cake mix dimples.
I think she also sprinkled some brown sugar on it.
Bake it in the oven as you would for a cake.
Recipe-Cake using Pressure Cooker?
how to make (or bake) an CAKE without OVEN, but using Pressure Cooker ?ive tried it but it had not baked properly. tell me in brief..plz..thanxRecipe-Cake using Pressure Cooker?
I am scared to death of pressure cookers, even though they speed things up and, I love making homefries, by cooking potatoes first in the cooker. I just freak and never use it. I tend to get expensive ones to with electronic gadgets and everything for gifts, but NO WAY STILL SCARED LOL.
This was a recipe, givng to me by a lady I worked for in hgh school she loved the pressure cooker. I have never tried it.
LIGHT FRUIT CAKE
1 lb. butter
1 lb. (4 c.) flour
1 lb. sugar
12 eggs
1 jar wine jelly
3 lb. white raisins
4 tsp. baking powder
3 tsp. nutmeg
1 c. flour to flour fruit
1 c. orange juice
Grated rind of 3 oranges
1 lb. citron
1 lb. cherries
1 lb. pineapple
1/2 lb. almonds and pecans, mixed
Cream butter and sugar. Add eggs, 1 at a time. Next, add jelly. Add orange juice and rind to mixture alternately with flour into which baking powder and nutmeg have been sifted. Flour fruits and nuts and add to batter mixture. Cook at 300 degrees over a shallow pan of water. Baking time: Approximately 5 hours.
Alternate Method: Tie the top of pan with waxed paper. Put in pressure cooker with the petcock open for 30 minutes. Then close and cook on 15 pounds pressure for 60 minutes. Take out of pressure cooker. Remove waxed paper and place in oven for a few minutes to dry off top and brown. Water should be in the bottom of the pressure cooker.Recipe-Cake using Pressure Cooker?
Promise u'll serve meget ride of
I am scared to death of pressure cookers, even though they speed things up and, I love making homefries, by cooking potatoes first in the cooker. I just freak and never use it. I tend to get expensive ones to with electronic gadgets and everything for gifts, but NO WAY STILL SCARED LOL.
This was a recipe, givng to me by a lady I worked for in hgh school she loved the pressure cooker. I have never tried it.
LIGHT FRUIT CAKE
1 lb. butter
1 lb. (4 c.) flour
1 lb. sugar
12 eggs
1 jar wine jelly
3 lb. white raisins
4 tsp. baking powder
3 tsp. nutmeg
1 c. flour to flour fruit
1 c. orange juice
Grated rind of 3 oranges
1 lb. citron
1 lb. cherries
1 lb. pineapple
1/2 lb. almonds and pecans, mixed
Cream butter and sugar. Add eggs, 1 at a time. Next, add jelly. Add orange juice and rind to mixture alternately with flour into which baking powder and nutmeg have been sifted. Flour fruits and nuts and add to batter mixture. Cook at 300 degrees over a shallow pan of water. Baking time: Approximately 5 hours.
Alternate Method: Tie the top of pan with waxed paper. Put in pressure cooker with the petcock open for 30 minutes. Then close and cook on 15 pounds pressure for 60 minutes. Take out of pressure cooker. Remove waxed paper and place in oven for a few minutes to dry off top and brown. Water should be in the bottom of the pressure cooker.Recipe-Cake using Pressure Cooker?
Promise u'll serve me
Does anyone have a recipe for a sponge type cake,made without eggs?
i want to make a cake for a friend who has an allergy to eggs, can i use milk instead, or does anyone have any good recipe suggestions, thank youDoes anyone have a recipe for a sponge type cake,made without eggs?
*****Egg less Sponge Cake
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bi-carb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water
Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
Pour condensed milk in a bowl. Add the butter, and beat well until smooth. Add the flour spoon-by-spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.
[Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
Once all the flour is used up beat the batter as above until light (5-7 minutes). Add the soda and mix gently till smooth.
Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right, this will not be needed.
Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c until done. (35 to 40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Alternatively, serve warm with tea.
----Variations---Egg less chocolate Sponge Cake.Same as above except substitute coke or Thums up instead of soda. Replace 280 gms flour with 240 gms flour and 40 gm cocoa. Continue as above.
Shelf life 1 week refrigerated
ENJOY :-)Does anyone have a recipe for a sponge type cake,made without eggs?
I think this link may help you.
http://www.dart-creations.com/article-tree/cakes/sponge-cake-recipes.html
Happy baking! =)
milk will not substitue for eggs.
*****Egg less Sponge Cake
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bi-carb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water
Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
Pour condensed milk in a bowl. Add the butter, and beat well until smooth. Add the flour spoon-by-spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.
[Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
Once all the flour is used up beat the batter as above until light (5-7 minutes). Add the soda and mix gently till smooth.
Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right, this will not be needed.
Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c until done. (35 to 40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Alternatively, serve warm with tea.
----Variations---Egg less chocolate Sponge Cake.Same as above except substitute coke or Thums up instead of soda. Replace 280 gms flour with 240 gms flour and 40 gm cocoa. Continue as above.
Shelf life 1 week refrigerated
ENJOY :-)Does anyone have a recipe for a sponge type cake,made without eggs?
I think this link may help you.
http://www.dart-creations.com/article-tree/cakes/sponge-cake-recipes.html
Happy baking! =)
milk will not substitue for eggs.
Frosting recipe for cakes with fruit?
I'm making my father-in-law a cake with fruit and nuts as a topping, I want a creamy white frosting that will compliment the fruit. I'm looking for something subtle, not knock- you -out sweet.
My regularbuttercream is too thick and sweet.
Any ideas? Perhaps a whipped recipe?
Thanks, any help is greaty appreciated!
ShandiFrosting recipe for cakes with fruit?
This is a kitchenaid recipe, so it works really well if you have a stand mixer, but I would assume a hand mixer would work as well. This is kind of like a marshmallow frosting, and it's light and delicious, and would be perfect for a cake with fruit.
Fluffy KitchenAid Frosting
1 ½ cups sugar
½ teaspoon cream of tartar
½ teaspoon salt
½ cup water
1-½ tablespoons light corn syrup
2 egg whites
1 1/2 teaspoons vanilla
Place sugar, cream of tartar, salt, and corn syrup in saucepan. Cook and stir over medium heat until sugar is completely dissolved, forming syrup.
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 45 seconds, or until whites begin to hold shape. Continuing on Speed 10, slowly pour hot syrup into egg whites in a fine stream and whip 1 to 1 ½ minutes. Add vanilla and whip about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately.
VARIATIONS:
Fluffy peppermint Frosting: Omit vanilla and add 1 teaspoon peppermint extract and ¼ cup crushed peppermint candy. Proceed as directed above.Frosting recipe for cakes with fruit?
Good luck! I'm sure it'll turn out great. Report Abuse
Fresh whipped cream or a cream cheese frosting.
White Chocolate Cream Cheese Buttercream
20 min prep
9 ounces white chocolate, melted and cooled
12 ounces cream cheese, softened
3/4 cup unsalted butter, softened (170 gms)
1-2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice (optional)
Coarsely chop the chocolate and melt in a double boiler over 160 degree water.
Don't allow the water to touch the bottom of the bowl.
Stir the chocolate until smooth, 10 mins or so.
OR you can melt the choclate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
Allow chocolate to cool.
In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
Beat in the butter, vanilla and optional lemon juice.
buttercream is your icing you will need a soaking srtup to soake the cake in too for what you need leave cholate out and add the juice fron the fruit that you are using
Chocolate Buttercream
1 cup unsalted butter or margarine, room temperature
3 oz semi-sweet chocolate squares, melted
1 teaspoon pure vanilla extract
4 cup sifted powdered sugar (approx. 1 pound)
3 to 4 table spoons Light corn syrup as needed
Optional: Add 1 teaspoon chocolate extract and/or ½ teaspoon almond extract.
In a large bowl with an electric mixer, cream the shortening and room butter together. Add cocolate and vanilla slowly add sugar, 1/2-1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. NOTE: When all the sugar is mixed in, icing will appear dry. Add milk and continue beating at medium speed until light, fluffy and a pipeable consisty.
Keep buttercream icing covered in a sealed container until ready to use. Don’t refrigerate it if you are going to be icing your cake within a few hours. Refrigerate the icing if you are making the icing for future use. Rewhip on low before using you will need to bring the icing back to room temperature before icing your cake.
Refrigerate your icing in an airtight container. It can be stored for up to 2 weeks. Please rewhip on low before using icing often gets a spongy look to it and the “bubbles” need to be diminished. You’ll be glad you did when you get compliments on the look of your decorated cake!
YIELD: 3 cups - Makes 1 small batch enough for covering an 8-inch cake.
Dark Chocolate Icing: Add 3 or 4 more unsweetened chocolate squares (up to a total of 7, or a scant ¼ cup sifted cocoa powder). You will probably need to add a tablespoon of corn syrup to thin out the Chocolate Buttercream for ease of spreading use your own judgment for this.
Moistening syrup yeild 3 c
2 c sugar
2 c water
1 vanila bean split and scraped or 1 t vanila extract
put sugar and water in a sauce pan stir add bean %26amp; seads now if using. boile over medum-high heat stiring to desolve suger turn heat down to medum simmer for 1 minute make sure the sugar is all dissolved remove from heat cool to room temp if using extract wisk in now, if using bean remove beanand scrape any seads into the liquid refrigerate in airtight contaner for 1 month
Just use plain CoolWhip, or mix in orange, lime, or lemon zest.
Try this recipe, whipped cream goes well with fruits.
Whipped Cream Frosting Recipe
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
In a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper paste). Remove from heat and cover with plastic wrap until completely cool.
In a large bowl, add sugar, butter and vanilla extract. Beat with mixer to blend. Add flour paste to this mix and whip until sugar is dissolved. This takes about 10 minutes.
Yields enough to frost a 9 x 13-inch or 2-layer cake.
This is a pretty standard glaze, not technically a frosting:
1 cup confectioner's sugar
2 tablespoons melted butter
4 tablespoons fresh lemon juice
(up to) 1 tablespoon water
Whisk together everything except the water. The mix should be a little thinner than peanut butter...if it's too thick, add just a little water until it's just right. Keep whisking constantly.
Instead of frosting the cake, this is something you'd drizzle on. It's sweet, but with a very tart aftertaste, and it works really well with fruit.
my mom likes crem cheese icing i think with fruits
My regularbuttercream is too thick and sweet.
Any ideas? Perhaps a whipped recipe?
Thanks, any help is greaty appreciated!
ShandiFrosting recipe for cakes with fruit?
This is a kitchenaid recipe, so it works really well if you have a stand mixer, but I would assume a hand mixer would work as well. This is kind of like a marshmallow frosting, and it's light and delicious, and would be perfect for a cake with fruit.
Fluffy KitchenAid Frosting
1 ½ cups sugar
½ teaspoon cream of tartar
½ teaspoon salt
½ cup water
1-½ tablespoons light corn syrup
2 egg whites
1 1/2 teaspoons vanilla
Place sugar, cream of tartar, salt, and corn syrup in saucepan. Cook and stir over medium heat until sugar is completely dissolved, forming syrup.
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 45 seconds, or until whites begin to hold shape. Continuing on Speed 10, slowly pour hot syrup into egg whites in a fine stream and whip 1 to 1 ½ minutes. Add vanilla and whip about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately.
VARIATIONS:
Fluffy peppermint Frosting: Omit vanilla and add 1 teaspoon peppermint extract and ¼ cup crushed peppermint candy. Proceed as directed above.Frosting recipe for cakes with fruit?
Good luck! I'm sure it'll turn out great. Report Abuse
Fresh whipped cream or a cream cheese frosting.
White Chocolate Cream Cheese Buttercream
20 min prep
9 ounces white chocolate, melted and cooled
12 ounces cream cheese, softened
3/4 cup unsalted butter, softened (170 gms)
1-2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice (optional)
Coarsely chop the chocolate and melt in a double boiler over 160 degree water.
Don't allow the water to touch the bottom of the bowl.
Stir the chocolate until smooth, 10 mins or so.
OR you can melt the choclate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
Allow chocolate to cool.
In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
Beat in the butter, vanilla and optional lemon juice.
buttercream is your icing you will need a soaking srtup to soake the cake in too for what you need leave cholate out and add the juice fron the fruit that you are using
Chocolate Buttercream
1 cup unsalted butter or margarine, room temperature
3 oz semi-sweet chocolate squares, melted
1 teaspoon pure vanilla extract
4 cup sifted powdered sugar (approx. 1 pound)
3 to 4 table spoons Light corn syrup as needed
Optional: Add 1 teaspoon chocolate extract and/or ½ teaspoon almond extract.
In a large bowl with an electric mixer, cream the shortening and room butter together. Add cocolate and vanilla slowly add sugar, 1/2-1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. NOTE: When all the sugar is mixed in, icing will appear dry. Add milk and continue beating at medium speed until light, fluffy and a pipeable consisty.
Keep buttercream icing covered in a sealed container until ready to use. Don’t refrigerate it if you are going to be icing your cake within a few hours. Refrigerate the icing if you are making the icing for future use. Rewhip on low before using you will need to bring the icing back to room temperature before icing your cake.
Refrigerate your icing in an airtight container. It can be stored for up to 2 weeks. Please rewhip on low before using icing often gets a spongy look to it and the “bubbles” need to be diminished. You’ll be glad you did when you get compliments on the look of your decorated cake!
YIELD: 3 cups - Makes 1 small batch enough for covering an 8-inch cake.
Dark Chocolate Icing: Add 3 or 4 more unsweetened chocolate squares (up to a total of 7, or a scant ¼ cup sifted cocoa powder). You will probably need to add a tablespoon of corn syrup to thin out the Chocolate Buttercream for ease of spreading use your own judgment for this.
Moistening syrup yeild 3 c
2 c sugar
2 c water
1 vanila bean split and scraped or 1 t vanila extract
put sugar and water in a sauce pan stir add bean %26amp; seads now if using. boile over medum-high heat stiring to desolve suger turn heat down to medum simmer for 1 minute make sure the sugar is all dissolved remove from heat cool to room temp if using extract wisk in now, if using bean remove beanand scrape any seads into the liquid refrigerate in airtight contaner for 1 month
Just use plain CoolWhip, or mix in orange, lime, or lemon zest.
Try this recipe, whipped cream goes well with fruits.
Whipped Cream Frosting Recipe
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
In a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper paste). Remove from heat and cover with plastic wrap until completely cool.
In a large bowl, add sugar, butter and vanilla extract. Beat with mixer to blend. Add flour paste to this mix and whip until sugar is dissolved. This takes about 10 minutes.
Yields enough to frost a 9 x 13-inch or 2-layer cake.
This is a pretty standard glaze, not technically a frosting:
1 cup confectioner's sugar
2 tablespoons melted butter
4 tablespoons fresh lemon juice
(up to) 1 tablespoon water
Whisk together everything except the water. The mix should be a little thinner than peanut butter...if it's too thick, add just a little water until it's just right. Keep whisking constantly.
Instead of frosting the cake, this is something you'd drizzle on. It's sweet, but with a very tart aftertaste, and it works really well with fruit.
my mom likes crem cheese icing i think with fruits
For this recipe, could you use a normal cake pan instead of this round one?
http://www.hersheys.com/recipes/recipes/鈥?/a>
And if you can, how long should i bake it?For this recipe, could you use a normal cake pan instead of this round one?
You can use a regular pan. Recipes for bundt cakes (that's what the round pan like that is called) are often more dense than regular cakes, so if you like light, fluffy cakes then it might not be the recipe for you.
To make the swirl in a regular pan, drop spoonfuls of chocolate batter over the white batter in the pan, then use a knife to draw lines through it, swirling it.
The baking time will depend on the size of your pans (recipes that fill a bundt pan will usually make one 9x13 or two 8'; cakes). Bake the cakes until they test done. You can test the cake by sticking a toothpick or uncooked spaghetti noodle in the middle. If it comes out clean, then it's done. Personally, I would start checking the cakes after 35 minutes...if it's still very wet, set for another 10 minutes and then check again.For this recipe, could you use a normal cake pan instead of this round one?
You can use a square pan but it's probably gonna look like a split cake instead of a swirl. ur probably need a 13 x9 inch pan. give it a try and see how it comes out. good luck
And if you can, how long should i bake it?For this recipe, could you use a normal cake pan instead of this round one?
You can use a regular pan. Recipes for bundt cakes (that's what the round pan like that is called) are often more dense than regular cakes, so if you like light, fluffy cakes then it might not be the recipe for you.
To make the swirl in a regular pan, drop spoonfuls of chocolate batter over the white batter in the pan, then use a knife to draw lines through it, swirling it.
The baking time will depend on the size of your pans (recipes that fill a bundt pan will usually make one 9x13 or two 8'; cakes). Bake the cakes until they test done. You can test the cake by sticking a toothpick or uncooked spaghetti noodle in the middle. If it comes out clean, then it's done. Personally, I would start checking the cakes after 35 minutes...if it's still very wet, set for another 10 minutes and then check again.For this recipe, could you use a normal cake pan instead of this round one?
You can use a square pan but it's probably gonna look like a split cake instead of a swirl. ur probably need a 13 x9 inch pan. give it a try and see how it comes out. good luck
Does anyone have any good /recipe for a cake or buns or cookies?
i want to make something crazy like maybe 2 types of cake or something so does anyone have any ideas also there for red nose dayDoes anyone have any good /recipe for a cake or buns or cookies?
Caramel Walnut Cake
1 pkg. yellow cake mix
Caramel Frosting
2 c light brown sugar, firmly packed
1 c granulated sugar
2 T light corn syrup
1 c light cream
1/4 c butter
1 1/2 t vanilla extract
walnut halves 1 bag
Make cake as label directs for 2 [8 or 9';] layers. Cool completely on wire racks. Make caramel frosting: In medium saucepan, combine brown sugar, granulated sugar, corn syrup, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boiling; boil, without stirring, to 236F on candy thermometer, or until a little dropped in cold water forms a soft ball. Remove from heat. Add butter, but do not stir. Cool to 110F on candy thermometer, or until bottom of pan feels lukewarm. Add vanilla. With wooden spoon, beat until frosting is creamy and barely holds it's shape. Set pan in pan of hot water. Put cake layers together with the bottom layer frosted on the top then frost top and sides of cake. Decorate with walnut halves on the top.Does anyone have any good /recipe for a cake or buns or cookies?
Check out these recipes:
1.
http://www.sainsburys.co.uk/food/mealide鈥?/a>
2.
http://www.bbcgoodfood.com/recipes/3467/鈥?/a>
Caramel Walnut Cake
1 pkg. yellow cake mix
Caramel Frosting
2 c light brown sugar, firmly packed
1 c granulated sugar
2 T light corn syrup
1 c light cream
1/4 c butter
1 1/2 t vanilla extract
walnut halves 1 bag
Make cake as label directs for 2 [8 or 9';] layers. Cool completely on wire racks. Make caramel frosting: In medium saucepan, combine brown sugar, granulated sugar, corn syrup, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boiling; boil, without stirring, to 236F on candy thermometer, or until a little dropped in cold water forms a soft ball. Remove from heat. Add butter, but do not stir. Cool to 110F on candy thermometer, or until bottom of pan feels lukewarm. Add vanilla. With wooden spoon, beat until frosting is creamy and barely holds it's shape. Set pan in pan of hot water. Put cake layers together with the bottom layer frosted on the top then frost top and sides of cake. Decorate with walnut halves on the top.Does anyone have any good /recipe for a cake or buns or cookies?
Check out these recipes:
1.
http://www.sainsburys.co.uk/food/mealide鈥?/a>
2.
http://www.bbcgoodfood.com/recipes/3467/鈥?/a>
Any one have a good recipe for a 6 inch round cake?
needs to be some what fancy for a grade at schoolAny one have a good recipe for a 6 inch round cake?
This may sound strange, but I make a 3 layer cake and use a yellow cake for the bottom and top layer and then put a layer of brownie in the middle and frost the whole thing with chocolate frosting. My family loves the brownie middle. I get rave reviews when I make this for company as well.
Good luck!Any one have a good recipe for a 6 inch round cake?
http://www.deliaonline.com/cookery-schoo鈥?/a>
http://www.bettycrocker.com/recipes/Reci鈥?/a>
big beautiful cake that you can bake - recipes
Light sponge or chocolate, for a special occasion, for up to 112 people
A large, elegant cake can provide a sumptuous finale to traditional spring celebrations. These tiered versions-designed by baker Carolyn Wail of Bette's Bakeshop in Berkeley-are lovely to took at and exceptionally good tasting.
Sensitive to the needs of the home cook, Weil has scaled cake-baking directions to accommodate any size group. Her knowhow is reflected in the recipes and charts that follow. With them, you can create a 6-inch birthday cake for 4 or a tiered
extravaganza for 112.
She offers two flavors-a light sponge cake filled with a tart lemon curd and frosted with whipped cream, and a rich chocolate torte studded with raspberries and cloaked in dark chocolate.
Time plan: bake, fill, frost
You can bake all the cake layers for either flavor up to I week ahead. Freeze them, unless you serve them within 3 days.
Two to three days before serving, make the lemon curd for the sponge cake or the ganache for the dense chocolate cake.
The next day, fill the lemon cake with the curd, then coat layers with the first round of cream. Hold in the refrigerator as long as overnight. For the chocolate cake, plaster the cake with a layer of cool, spreadable chocolate ganache. A final layer of warm ganache goes on when chocolate is firm-or cake can be chilled in this stage up to 2 days. Once the ganache is firm, layers can be stacked and held in the refrigerator up to overnight.
Frost flowers with sugar as carly as the day before the party.
The day of the party, put the final coat of cream on the lemon cake. Stack cakes if tiered; they can be kept in the refrigerator up to 6 hours.
When a tiered cake is too large to fit in the refrigerator, consider completing each individual layer at home, then stack layers, pipe on trim, and garnish at the serving site. It's often safer to carry the large masterpiece in individual parts.
What equipment you'll need
These cakes require round cake pans at least 2 inches deep. To make sure the larger pans will fit, measure your oven first. You'll find larger pans at cake-decorating supply stores (look in the yellow pages) or through mail-order catalogues. Also available through cake supply specialists are doilies, hardboard rounds, corrugated cardboard rounds, cooking parchment (also sold in supermarkets, near the waxed paper), and 1/4-inch wooden dowels (also sold in hardware stores). You can cut dowels with pruning shears.
Before you begin, make room in your refrigerator. Larger cake layers take up lots of space. Also, clean out strong-smelling foods; the cakes absorb odors readily.
How to multiply the recipes
First, determine the number of servings you'll need. A serving is a 2-inch square or wedge; plan for a few extras. Next, using the charts that follow, decide on the size and quantity of layers. Yield for each batch of batter varies slightly with type of mixer and baker's folding technique. Check chart for amount of batter required to fill pans.
Organize and measure your ingredients. We've limited the largest batch size (4 x basic recipe) to about 20 cups. You'll need at least a 6-quart bowl for that amount. This is more than enough to fill the largest pan.
When separating eggs, crack each individually into a small bowl in case a yolk should break; separate yolk and white, then add to those already separated.
For maximum volume, don't whip more than 6 egg whites at a time (you don't need to rinse bowl and beaters after each round). You can, however, combine all the egg yolk mixture in a single bowl if you have one large enough. Add whites, as whipped, to yolk mixture.
Lemon Sponge Cake
For amounts, pan sizes, and baking times, refer to charts.
Butter the bottom of a round cake pan or pans. Line bottom with cooking parchment or with waxed paper. Butter paper and dust with flour.
In a bowl (2 to 3 qt. for 1 x recipe), stir together extra-large egg yolks, butter, vanilla, and lemon peel. Set aside.
Measure extra-large egg whites, cream of tartar, sugar, and cake flour In a large bowl of an electric mixer at high speed, beat 6 whites (about 7/8 cup) and 1/4 teaspoon of the cream of tartar until mixture will hold very soft peaks, Gradually add 1 cup sugar, beatinguntil completely dissolved (rub whites between fingers to see if mixture feels smooth) and whites hold stiff, shiny peaks. Add whites to yolk mixture and sift 1 cup flour over whites; gently fold in. Repeat to whip remaining whites, and add remaining flour.
Spread batter into cake pans, filling them about 3/4 full. Bake in a 350[deg] oven until tops spring back when lightly touched. Bake on only 1 oven rack at a time if
layer is larger than 10 inches.
Set cakes on racks to cool. Cut around edges of cakes to release. Invert layers onto matching-size corrugated cardboard rounds. Peel off paper. If made ahead, wrap airtight and freeze up to 1 week.
With a long serrated knife, cut each layer in half horizontally (step 1 on page 209); as a cutting guide, push toothpicks around cake sides to mark. Brush off loose crumbs. Lift off top half. Spread cut surface with lemon curd (recipe follows) to within 1/2 inch of cake edge (step 2), using the amount specified for layer size. Replace top layer, cut side down, on filling. Repeat with remaining layers.
Make about 1/2 of the total amount of sweetened cream (recipe follows). With a long, thin spatula, spread top and sides of cakes with a thin, smooth layer of cream, using all (step 3). Chill in refrigerator until cream is firm, at least 40 to 60 minutes. If made ahead, cover, once cream is set, and chill until the next day. Whip another 1/3 of the total amount of sweetened cream needed and frost cakes with a second layer of cream, using all. If made ahead, chill up to 2 hours.
To assemble tiered cakes, set largest layer on a slightly larger hardboard, another corrugated cardboard round, or a flat plate covered with a large doily.
Plunge a 1/4-inch wood dowel straight down through a spot where you intend to set next layer step 4. (We arranged dowels so layers aligned at edge of cake; this requires less skill than centering layers.) Mark dowel so it is 1/8 to 1/4 inch taller than layer. Remove from cake and cut dowel at the mark with pruning shears. Cut additional dowel lengths (number depends on size of layer; use 4 or 5 for a 12inch layer).
Insert the dowel pieces into the cake layer several inches apart (step 5); these will support the next (smaller) layer.
a piece of plastic wrap slightly smaller than the next layer on top of the dowels. Position that layer on the plastic (step 6). If you are aligning the layers offcenter, near the circumference, set in about 1/2 inch from edge of layer below; this leaves room for decoration to be piped on later. Repeat for remaining layers.
Slice lemons (see chart on page 210 for number) as thin as possible and remove seeds. Gently press slices around side of each cake layer (step 7); if slice is taller than cake, trim on 1 edge to desired height and place with cut edge down.
Make remaining 1/3 of sweetened cream, and spoon into a pastry bag fitted with a 1/4- to 3/8-inch decorative tip. Pipe cream around base of each layer (step 8). Serve, or keep assembled cake in a cool place up to 2 hours; chill up to 8 hours. Decorate with fresh nontoxic flowers, plain or frosted (recipe follows).
To serve, lift off top layer if you want to reserve it for the honorees. Remove plastic wrap and dowels. Next, cut a circle 2 inches in from side of cake's top layer. Slice this outside ring into 2-inch wedges and serve. Cut another circle, 2 inches in from cut edge; slice cake into 2-inch wedges and serve. Repeat until you have a 3- or 4-inch section left in center, then cut into wedges. Lift off cardboard. Repeat to serve each layer. Carolyn Weil, Berkeley, Calif.
Per serving: 292 cal.; 4.9 g protein; 19 g fat; 27 g carbo.; 50 mg sodium; 225 mg chol.
Lemon curd. (See chart on page 210 for proportions and total amounts.) In a pan (1 to 1 1/2 qt. for 1 x recipe, 2 to 3 qt. for 4 x recipe), whisk together extra-large egg yolks, extra-large whole eggs, sugar, minced lemon peel, and lemon juice. Add unsalted butter.
Stir over medium-low heat until mixture thickly coats a metal spoon, about 8 minutes for 1 x recipe, about 20 minutes for 4 x recipe. Pour into a bowl and cover surface of curd with plastic wrap. Chill until cold, at least I hour or up to 3 days.
Sweetened cream. (See chart on page 210 for proportions and total amounts.) In a bowl, beat whipping cream on high speed with a mixer or whisk until softly whipped. Add sugar and vanilla. Beat until cream holds stiff peaks.
Frosted flowers. Select blossoms of nontoxic, pesticide-free flowers such as roses, orchids, or alstroemeria (Peruvian lily). Trim stems, leaving 1 inch. Gently rinse blossoms (avoid bruising) and drain, inverted, in a single layer on paper towel until dry. With a fine soft brush, gently coat petals with slightly beaten egg white (1 extra-large white will coat 8 blossoms, 2-in. size). Sprinkle with superfine or regular granulated sugar to coat petals. Dry on a wire rack at room temperature at least 2 hours or until the next day.
Bittersweet Chocolate Torte
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A big beautiful cake that you can bake - recipes
Sunset, May, 1989
%26lt;%26lt; Page 1 Continued from page 2. Previous | Next
Sweetened cream. (See chart on page 210 for proportions and total amounts.) In a bowl, beat whipping cream on high speed with a mixer or whisk until softly whipped. Add sugar and vanilla. Beat until cream holds stiff peaks.
Frosted flowers. Select blossoms of nontoxic, pesticide-free flowers such as roses, orchids, or alstroemeria (Peruvian lily). Trim stems, leaving 1 inch. Gently rinse blossoms (avoid bruising) and drain, inverted, in a single layer on paper towel until dry. With a fine soft brush, gently coat petals with slightly beaten egg white (1 extra-large white will coat 8 blossoms, 2-in. size). Sprinkle with superfine or regular granulated sugar to coat petals. Dry on a wire rack at room temperature at least 2 hours or until the next day.
Bittersweet Chocolate Torte
Advertisement
For proportions, pan sizes, and baking times, refer to charts on page 214.
Butter bottom of a round cake pan or pans at least 2 inches deep. Line bottom with cooking parchment or waxed paper. Butter paper and dust with flour.
In the top of a double boiler or large metal bowl, combine the chopped bittersweet chocolate and unsalted butter and set over simmering water. Stir until melted.
In a bowl (1 1/2 to 2 qt. for 1 x recipe), beat extra-large egg yolks and 3/4 of the total sugar at high speed with an electric mixer or whisk until pale yellow. Add flour and mix well. Add chocolate mixture; stir until blended.
Measure extra-large egg whites, salt, and sugar. In a large bowl of an electric mixer at high speed, beat 6 whites (about 7/8 cup) and 1/4 teaspoon salt until foamy. Gradually add 1/4 cup sugar, beating until mixture holds soft moist peaks. Add to yolk mixture; gently fold together to blend. Repeat to whip remaining whites.
Spread batter into prepared cake pans, filling abOUt 213 full. Sprinkle raspberries evenly over the surface.
Bake in a 325' oven until a toothpick inserted in center of cake (not in a berry) comes out clean.
Meanwhile, if you plan to frost the cake the same day, make chocolate ganache (recipe follows). Pour 1/3 of the mixture into another bowl; set larger portion aside. Stir the small amount occasionally until cool (it should have the texture of whipped butter), about 2 hours for 2 cups.
When cake is done, let cool in pan on a rack (cake settles considerably as it cools). Press edges of cake down to make an evenly thick layer; or if needed, trim away edge to make top flat. To release, cut around sides of cake; invert onto matching-size corrugated cardboard round. Brush off crumbs. (If made ahead, wrap airtight and freeze up to 1 week.)
With a long, thin spatula, smoothly spread a thin layer of the chocolate ganache (from the small amount) over sides and top of each layer. Chill until firm, at least 1 hour or up to 2 days; cover when ganache is firm. Combine any leftover ganache with reserved ganache. Cover; hold at room temperature up to 2 days.
About 30 minutes before adding the second coat of ganache, set mixture over simmering water, stirring often, just until warm (about 100[deg]), fluid, and the texture of heavy cream, If too hot and thin (it will melt first coat of ganache on cake), remove from water and let cool to about 100[deg], stirring occasionally,
Place 1 cake layer on a wire rack set in a larger rimmed pan; or, for large layer, set rack over 2 rectangular rimmed pans placed side by side.
Pouring in a continuous heavy stream, cover top and sides of layer completely with the liquid ganache; start at center, then move toward edge in a circular motion. Let stand until drips cease. Lift rack from pan, replace with another, and set another layer on it. Repeat until all layers are coated. Let stand until ganache firms, about 2 hours at room temperature, or I hour to the next day in the refrigerator. Scrape ganache drippings back into bowl. Let cool at room temperature untit the texture of whipped butter; reserve to use for decorative borders.
For tiered cake, assemble as directed for lemon sponge cake (preceding); omit lemon slices and sweetened whipped cream.
Spoon reserved ganache into a pastry bag with a 1/8-inch decorative tip. Pipe a border around the base of each cake layer. Serve cake, hold at cool room temperature up to 6 hours, or cover lightly and chill until the next day Just before serving, garnish with nontoxic, pesticide-free flowers or frosted flowers (recipe on page 212). Cut and serve as directed for lemon sponge cake (page 212).
Per serving; 406 cal.; 6.5 g protein; 32 g fat; 34 g carbo.; 81 mg sodium; 181 mg chol.
Chocolate ganache. (See charts above.) In the top of a double boiler or a metal bowl set over simmering water, combine chopped bittersweet or semisweet chocolate and whipping cream, stirring often. until melted and blended.
foodnetwork.com
This may sound strange, but I make a 3 layer cake and use a yellow cake for the bottom and top layer and then put a layer of brownie in the middle and frost the whole thing with chocolate frosting. My family loves the brownie middle. I get rave reviews when I make this for company as well.
Good luck!Any one have a good recipe for a 6 inch round cake?
http://www.deliaonline.com/cookery-schoo鈥?/a>
http://www.bettycrocker.com/recipes/Reci鈥?/a>
big beautiful cake that you can bake - recipes
Light sponge or chocolate, for a special occasion, for up to 112 people
A large, elegant cake can provide a sumptuous finale to traditional spring celebrations. These tiered versions-designed by baker Carolyn Wail of Bette's Bakeshop in Berkeley-are lovely to took at and exceptionally good tasting.
Sensitive to the needs of the home cook, Weil has scaled cake-baking directions to accommodate any size group. Her knowhow is reflected in the recipes and charts that follow. With them, you can create a 6-inch birthday cake for 4 or a tiered
extravaganza for 112.
She offers two flavors-a light sponge cake filled with a tart lemon curd and frosted with whipped cream, and a rich chocolate torte studded with raspberries and cloaked in dark chocolate.
Time plan: bake, fill, frost
You can bake all the cake layers for either flavor up to I week ahead. Freeze them, unless you serve them within 3 days.
Two to three days before serving, make the lemon curd for the sponge cake or the ganache for the dense chocolate cake.
The next day, fill the lemon cake with the curd, then coat layers with the first round of cream. Hold in the refrigerator as long as overnight. For the chocolate cake, plaster the cake with a layer of cool, spreadable chocolate ganache. A final layer of warm ganache goes on when chocolate is firm-or cake can be chilled in this stage up to 2 days. Once the ganache is firm, layers can be stacked and held in the refrigerator up to overnight.
Frost flowers with sugar as carly as the day before the party.
The day of the party, put the final coat of cream on the lemon cake. Stack cakes if tiered; they can be kept in the refrigerator up to 6 hours.
When a tiered cake is too large to fit in the refrigerator, consider completing each individual layer at home, then stack layers, pipe on trim, and garnish at the serving site. It's often safer to carry the large masterpiece in individual parts.
What equipment you'll need
These cakes require round cake pans at least 2 inches deep. To make sure the larger pans will fit, measure your oven first. You'll find larger pans at cake-decorating supply stores (look in the yellow pages) or through mail-order catalogues. Also available through cake supply specialists are doilies, hardboard rounds, corrugated cardboard rounds, cooking parchment (also sold in supermarkets, near the waxed paper), and 1/4-inch wooden dowels (also sold in hardware stores). You can cut dowels with pruning shears.
Before you begin, make room in your refrigerator. Larger cake layers take up lots of space. Also, clean out strong-smelling foods; the cakes absorb odors readily.
How to multiply the recipes
First, determine the number of servings you'll need. A serving is a 2-inch square or wedge; plan for a few extras. Next, using the charts that follow, decide on the size and quantity of layers. Yield for each batch of batter varies slightly with type of mixer and baker's folding technique. Check chart for amount of batter required to fill pans.
Organize and measure your ingredients. We've limited the largest batch size (4 x basic recipe) to about 20 cups. You'll need at least a 6-quart bowl for that amount. This is more than enough to fill the largest pan.
When separating eggs, crack each individually into a small bowl in case a yolk should break; separate yolk and white, then add to those already separated.
For maximum volume, don't whip more than 6 egg whites at a time (you don't need to rinse bowl and beaters after each round). You can, however, combine all the egg yolk mixture in a single bowl if you have one large enough. Add whites, as whipped, to yolk mixture.
Lemon Sponge Cake
For amounts, pan sizes, and baking times, refer to charts.
Butter the bottom of a round cake pan or pans. Line bottom with cooking parchment or with waxed paper. Butter paper and dust with flour.
In a bowl (2 to 3 qt. for 1 x recipe), stir together extra-large egg yolks, butter, vanilla, and lemon peel. Set aside.
Measure extra-large egg whites, cream of tartar, sugar, and cake flour In a large bowl of an electric mixer at high speed, beat 6 whites (about 7/8 cup) and 1/4 teaspoon of the cream of tartar until mixture will hold very soft peaks, Gradually add 1 cup sugar, beatinguntil completely dissolved (rub whites between fingers to see if mixture feels smooth) and whites hold stiff, shiny peaks. Add whites to yolk mixture and sift 1 cup flour over whites; gently fold in. Repeat to whip remaining whites, and add remaining flour.
Spread batter into cake pans, filling them about 3/4 full. Bake in a 350[deg] oven until tops spring back when lightly touched. Bake on only 1 oven rack at a time if
layer is larger than 10 inches.
Set cakes on racks to cool. Cut around edges of cakes to release. Invert layers onto matching-size corrugated cardboard rounds. Peel off paper. If made ahead, wrap airtight and freeze up to 1 week.
With a long serrated knife, cut each layer in half horizontally (step 1 on page 209); as a cutting guide, push toothpicks around cake sides to mark. Brush off loose crumbs. Lift off top half. Spread cut surface with lemon curd (recipe follows) to within 1/2 inch of cake edge (step 2), using the amount specified for layer size. Replace top layer, cut side down, on filling. Repeat with remaining layers.
Make about 1/2 of the total amount of sweetened cream (recipe follows). With a long, thin spatula, spread top and sides of cakes with a thin, smooth layer of cream, using all (step 3). Chill in refrigerator until cream is firm, at least 40 to 60 minutes. If made ahead, cover, once cream is set, and chill until the next day. Whip another 1/3 of the total amount of sweetened cream needed and frost cakes with a second layer of cream, using all. If made ahead, chill up to 2 hours.
To assemble tiered cakes, set largest layer on a slightly larger hardboard, another corrugated cardboard round, or a flat plate covered with a large doily.
Plunge a 1/4-inch wood dowel straight down through a spot where you intend to set next layer step 4. (We arranged dowels so layers aligned at edge of cake; this requires less skill than centering layers.) Mark dowel so it is 1/8 to 1/4 inch taller than layer. Remove from cake and cut dowel at the mark with pruning shears. Cut additional dowel lengths (number depends on size of layer; use 4 or 5 for a 12inch layer).
Insert the dowel pieces into the cake layer several inches apart (step 5); these will support the next (smaller) layer.
a piece of plastic wrap slightly smaller than the next layer on top of the dowels. Position that layer on the plastic (step 6). If you are aligning the layers offcenter, near the circumference, set in about 1/2 inch from edge of layer below; this leaves room for decoration to be piped on later. Repeat for remaining layers.
Slice lemons (see chart on page 210 for number) as thin as possible and remove seeds. Gently press slices around side of each cake layer (step 7); if slice is taller than cake, trim on 1 edge to desired height and place with cut edge down.
Make remaining 1/3 of sweetened cream, and spoon into a pastry bag fitted with a 1/4- to 3/8-inch decorative tip. Pipe cream around base of each layer (step 8). Serve, or keep assembled cake in a cool place up to 2 hours; chill up to 8 hours. Decorate with fresh nontoxic flowers, plain or frosted (recipe follows).
To serve, lift off top layer if you want to reserve it for the honorees. Remove plastic wrap and dowels. Next, cut a circle 2 inches in from side of cake's top layer. Slice this outside ring into 2-inch wedges and serve. Cut another circle, 2 inches in from cut edge; slice cake into 2-inch wedges and serve. Repeat until you have a 3- or 4-inch section left in center, then cut into wedges. Lift off cardboard. Repeat to serve each layer. Carolyn Weil, Berkeley, Calif.
Per serving: 292 cal.; 4.9 g protein; 19 g fat; 27 g carbo.; 50 mg sodium; 225 mg chol.
Lemon curd. (See chart on page 210 for proportions and total amounts.) In a pan (1 to 1 1/2 qt. for 1 x recipe, 2 to 3 qt. for 4 x recipe), whisk together extra-large egg yolks, extra-large whole eggs, sugar, minced lemon peel, and lemon juice. Add unsalted butter.
Stir over medium-low heat until mixture thickly coats a metal spoon, about 8 minutes for 1 x recipe, about 20 minutes for 4 x recipe. Pour into a bowl and cover surface of curd with plastic wrap. Chill until cold, at least I hour or up to 3 days.
Sweetened cream. (See chart on page 210 for proportions and total amounts.) In a bowl, beat whipping cream on high speed with a mixer or whisk until softly whipped. Add sugar and vanilla. Beat until cream holds stiff peaks.
Frosted flowers. Select blossoms of nontoxic, pesticide-free flowers such as roses, orchids, or alstroemeria (Peruvian lily). Trim stems, leaving 1 inch. Gently rinse blossoms (avoid bruising) and drain, inverted, in a single layer on paper towel until dry. With a fine soft brush, gently coat petals with slightly beaten egg white (1 extra-large white will coat 8 blossoms, 2-in. size). Sprinkle with superfine or regular granulated sugar to coat petals. Dry on a wire rack at room temperature at least 2 hours or until the next day.
Bittersweet Chocolate Torte
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A big beautiful cake that you can bake - recipes
Sunset, May, 1989
%26lt;%26lt; Page 1 Continued from page 2. Previous | Next
Sweetened cream. (See chart on page 210 for proportions and total amounts.) In a bowl, beat whipping cream on high speed with a mixer or whisk until softly whipped. Add sugar and vanilla. Beat until cream holds stiff peaks.
Frosted flowers. Select blossoms of nontoxic, pesticide-free flowers such as roses, orchids, or alstroemeria (Peruvian lily). Trim stems, leaving 1 inch. Gently rinse blossoms (avoid bruising) and drain, inverted, in a single layer on paper towel until dry. With a fine soft brush, gently coat petals with slightly beaten egg white (1 extra-large white will coat 8 blossoms, 2-in. size). Sprinkle with superfine or regular granulated sugar to coat petals. Dry on a wire rack at room temperature at least 2 hours or until the next day.
Bittersweet Chocolate Torte
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For proportions, pan sizes, and baking times, refer to charts on page 214.
Butter bottom of a round cake pan or pans at least 2 inches deep. Line bottom with cooking parchment or waxed paper. Butter paper and dust with flour.
In the top of a double boiler or large metal bowl, combine the chopped bittersweet chocolate and unsalted butter and set over simmering water. Stir until melted.
In a bowl (1 1/2 to 2 qt. for 1 x recipe), beat extra-large egg yolks and 3/4 of the total sugar at high speed with an electric mixer or whisk until pale yellow. Add flour and mix well. Add chocolate mixture; stir until blended.
Measure extra-large egg whites, salt, and sugar. In a large bowl of an electric mixer at high speed, beat 6 whites (about 7/8 cup) and 1/4 teaspoon salt until foamy. Gradually add 1/4 cup sugar, beating until mixture holds soft moist peaks. Add to yolk mixture; gently fold together to blend. Repeat to whip remaining whites.
Spread batter into prepared cake pans, filling abOUt 213 full. Sprinkle raspberries evenly over the surface.
Bake in a 325' oven until a toothpick inserted in center of cake (not in a berry) comes out clean.
Meanwhile, if you plan to frost the cake the same day, make chocolate ganache (recipe follows). Pour 1/3 of the mixture into another bowl; set larger portion aside. Stir the small amount occasionally until cool (it should have the texture of whipped butter), about 2 hours for 2 cups.
When cake is done, let cool in pan on a rack (cake settles considerably as it cools). Press edges of cake down to make an evenly thick layer; or if needed, trim away edge to make top flat. To release, cut around sides of cake; invert onto matching-size corrugated cardboard round. Brush off crumbs. (If made ahead, wrap airtight and freeze up to 1 week.)
With a long, thin spatula, smoothly spread a thin layer of the chocolate ganache (from the small amount) over sides and top of each layer. Chill until firm, at least 1 hour or up to 2 days; cover when ganache is firm. Combine any leftover ganache with reserved ganache. Cover; hold at room temperature up to 2 days.
About 30 minutes before adding the second coat of ganache, set mixture over simmering water, stirring often, just until warm (about 100[deg]), fluid, and the texture of heavy cream, If too hot and thin (it will melt first coat of ganache on cake), remove from water and let cool to about 100[deg], stirring occasionally,
Place 1 cake layer on a wire rack set in a larger rimmed pan; or, for large layer, set rack over 2 rectangular rimmed pans placed side by side.
Pouring in a continuous heavy stream, cover top and sides of layer completely with the liquid ganache; start at center, then move toward edge in a circular motion. Let stand until drips cease. Lift rack from pan, replace with another, and set another layer on it. Repeat until all layers are coated. Let stand until ganache firms, about 2 hours at room temperature, or I hour to the next day in the refrigerator. Scrape ganache drippings back into bowl. Let cool at room temperature untit the texture of whipped butter; reserve to use for decorative borders.
For tiered cake, assemble as directed for lemon sponge cake (preceding); omit lemon slices and sweetened whipped cream.
Spoon reserved ganache into a pastry bag with a 1/8-inch decorative tip. Pipe a border around the base of each cake layer. Serve cake, hold at cool room temperature up to 6 hours, or cover lightly and chill until the next day Just before serving, garnish with nontoxic, pesticide-free flowers or frosted flowers (recipe on page 212). Cut and serve as directed for lemon sponge cake (page 212).
Per serving; 406 cal.; 6.5 g protein; 32 g fat; 34 g carbo.; 81 mg sodium; 181 mg chol.
Chocolate ganache. (See charts above.) In the top of a double boiler or a metal bowl set over simmering water, combine chopped bittersweet or semisweet chocolate and whipping cream, stirring often. until melted and blended.
foodnetwork.com
Anyone knows a good recipe for cake fondant?Plz help!?
I love baking cakes and I was wondering if i can make fondant in different colors to decorate my cakes? anyone knows a good recipe plz write it here!! And also say how I can make different colors of it and list all the things I need to make the fondantfor a medium sized round cake! Thanks! The best recipe and the recipe that works and tastes the best will be chosen as best!
BYE! :)Anyone knows a good recipe for cake fondant?Plz help!?
This recipe has commonly used ingredients...
***Rolled Buttercream Fondant***
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
DIRECTIONS
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
If you want to color your fondant, make sure to use paste food coloring. You add in a little dab with a toothpick. Paste is best because it won't change the consistency of your fondant.
Add color the paste gradually...you can always darken it, but you can't make it lighter if you overdo it.get ride of
BYE! :)Anyone knows a good recipe for cake fondant?Plz help!?
This recipe has commonly used ingredients...
***Rolled Buttercream Fondant***
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
DIRECTIONS
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
If you want to color your fondant, make sure to use paste food coloring. You add in a little dab with a toothpick. Paste is best because it won't change the consistency of your fondant.
Add color the paste gradually...you can always darken it, but you can't make it lighter if you overdo it.
Does any one one the recipe for a 3 leches cake or im guessing in english is 3 milks cake....!????
thanxz..!Does any one one the recipe for a 3 leches cake or im guessing in english is 3 milks cake....!????
This is the recipe I use and it is delicious! There also is a Chocolate version, but I prefer this one! Good Luck!
Tres Leches Cake
Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.Does any one one the recipe for a 3 leches cake or im guessing in english is 3 milks cake....!????
Tres Leches Cake
Ingredients:
* 1 1/4 cup cake flour
* 1 teaspoon baking powder
* 1 cup sugar
* 1/3 cup oil
* 5 eggs, large
* 1 teaspoon plus 1 teaspoon vanilla extract
* 1 cup plus 1/2 cup milk
* 1 cup sweetened condensed milk
* 1 cup plus 3/4 cup heavy cream
* 1 tablespoon rum
* 1 pinch salt
* optional garnishes- fresh berries or cinnamon
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
TRES LECHES
INGREDIENTS
鈥? eggs
鈥? teaspoon baking powder
鈥? cups white sugar
鈥?/2 teaspoon vanilla extract
鈥? 1/2 cups all-purpose flour
鈥?/2 cup unsalted butter
鈥? cups milk
鈥? (14 ounce) can sweetened condensed milk
鈥? (12 fluid ounce) can evaporated milk
鈥? 1/2 cups heavy whipping cream
鈥? teaspoon vanilla extract
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2.Sift flour and baking powder together and set aside.
3.Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4.Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5.Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6.Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7.Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
YES, i love that cake!
coconut tres leches cake with caramelized bananas
2 cups sifted cake flour
2 teaspoons baking powder
1/3 teaspoon salt
1 cup sugar
1/4 cup light butter, softened
1/2 cup pur茅ed bananas (approximately 1/2 banana)
3/4 cup skim milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1/2 cup egg whites, stiffly beaten
1/2 (14-ounce) can fat-free sweetened condensed milk
3/4 cup evaporated skim milk
2/3 cup light coconut milk
1/4 cup packed brown sugar
2 tablespoons dark rum
4 bananas, sliced
1 2/3 cups fat-free whipped topping
2 tablespoons toasted shredded coconut
Preparation
Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana pur茅e in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375掳F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.
Nutritional Information
Ohh yum! Tres leches cake is so good! Just make a basic vanilla cake and then mix together condensed milk, evaporated milk and half %26amp; half together. When the cake is cool, poke holes in the cake and pour the milk mixture slowly over the cake. You need to let it soak through, usually overnight in the fridge.
no
This is the recipe I use and it is delicious! There also is a Chocolate version, but I prefer this one! Good Luck!
Tres Leches Cake
Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.Does any one one the recipe for a 3 leches cake or im guessing in english is 3 milks cake....!????
Tres Leches Cake
Ingredients:
* 1 1/4 cup cake flour
* 1 teaspoon baking powder
* 1 cup sugar
* 1/3 cup oil
* 5 eggs, large
* 1 teaspoon plus 1 teaspoon vanilla extract
* 1 cup plus 1/2 cup milk
* 1 cup sweetened condensed milk
* 1 cup plus 3/4 cup heavy cream
* 1 tablespoon rum
* 1 pinch salt
* optional garnishes- fresh berries or cinnamon
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
TRES LECHES
INGREDIENTS
鈥? eggs
鈥? teaspoon baking powder
鈥? cups white sugar
鈥?/2 teaspoon vanilla extract
鈥? 1/2 cups all-purpose flour
鈥?/2 cup unsalted butter
鈥? cups milk
鈥? (14 ounce) can sweetened condensed milk
鈥? (12 fluid ounce) can evaporated milk
鈥? 1/2 cups heavy whipping cream
鈥? teaspoon vanilla extract
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2.Sift flour and baking powder together and set aside.
3.Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4.Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5.Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6.Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7.Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
YES, i love that cake!
coconut tres leches cake with caramelized bananas
2 cups sifted cake flour
2 teaspoons baking powder
1/3 teaspoon salt
1 cup sugar
1/4 cup light butter, softened
1/2 cup pur茅ed bananas (approximately 1/2 banana)
3/4 cup skim milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1/2 cup egg whites, stiffly beaten
1/2 (14-ounce) can fat-free sweetened condensed milk
3/4 cup evaporated skim milk
2/3 cup light coconut milk
1/4 cup packed brown sugar
2 tablespoons dark rum
4 bananas, sliced
1 2/3 cups fat-free whipped topping
2 tablespoons toasted shredded coconut
Preparation
Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana pur茅e in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375掳F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.
Nutritional Information
Ohh yum! Tres leches cake is so good! Just make a basic vanilla cake and then mix together condensed milk, evaporated milk and half %26amp; half together. When the cake is cool, poke holes in the cake and pour the milk mixture slowly over the cake. You need to let it soak through, usually overnight in the fridge.
no
Anyone have a recipe for vegetarian red velvet cake?
The Best Red Velvet
Ingredients (use vegan versions):
2 1/2 cups unbleached flour
1 1/2 cups turbinado or other natural sugar
1 stick of softened magarine (soy)
1 cup soymilk (I use Silk brand)
1/2 cup unsweetened applesauce
2 tablespoon cocoa powder unsweetened
1 1/2 teaspoon baking soda
1 teaspoon each of lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar
2 ounces vegan red food coloring (or beet juice)
Frosting Ingredients as follows:
1 cup confectioner's sugar
8 oz. vegan ';cream cheese';
1 stick margarine
1 teaspoon vanilla
1/2 to 1 cup vanilla soymilk
Directions:
Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and vegan sugar.
In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alterately with the buttermilk in three batches mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour bater into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
Frosting:
Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a gluelike texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.
MMMM Delicious
Serves: 10
Preparation time: 20 minutesAnyone have a recipe for vegetarian red velvet cake?
What animal is a red velvet?Anyone have a recipe for vegetarian red velvet cake?
SWEETIE IT'S CAKE THER IS NO MEAT IN IT,SO EAT UP
Ingredients (use vegan versions):
2 1/2 cups unbleached flour
1 1/2 cups turbinado or other natural sugar
1 stick of softened magarine (soy)
1 cup soymilk (I use Silk brand)
1/2 cup unsweetened applesauce
2 tablespoon cocoa powder unsweetened
1 1/2 teaspoon baking soda
1 teaspoon each of lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar
2 ounces vegan red food coloring (or beet juice)
Frosting Ingredients as follows:
1 cup confectioner's sugar
8 oz. vegan ';cream cheese';
1 stick margarine
1 teaspoon vanilla
1/2 to 1 cup vanilla soymilk
Directions:
Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and vegan sugar.
In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alterately with the buttermilk in three batches mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour bater into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
Frosting:
Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a gluelike texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.
MMMM Delicious
Serves: 10
Preparation time: 20 minutesAnyone have a recipe for vegetarian red velvet cake?
What animal is a red velvet?Anyone have a recipe for vegetarian red velvet cake?
SWEETIE IT'S CAKE THER IS NO MEAT IN IT,SO EAT UP
What is the recipe for alabama fudge cake?
Alabama Fudge Cake
1/2 lb. butter
4 sq. bitter chocolate
4 eggs
2 c. chopped nuts
Miniature marshmallows (or lg. ones in 8ths)
2 c. sugar
2 c. flour
2 tsp. baking powder
2 tsp. vanilla
Melt butter and chocolate together and let cool. Beat eggs well and add sugar and chocolate mix. To this add flour and baking powder sifted together. Add nuts then pour into prepared 9x13 inch baking pan. Bake at 350 degrees for 30 minutes. Remove from oven, cover with marshmallows. Return to oven for about 5 minutes to melt marshmallows. When cool, cover with fudge frosting (any recipe).
What is the recipe for alabama fudge cake?
Mississippi Mud Cake
http://southernfood.about.com/od/chocola鈥?/a>
1 cup butter-flavor shortening or margarine
2 cups sugar
1/4 cup cocoa
4 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup coconut
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
.
Frosting
3 cups powdered sugar, sifted
1/2 cup butter or margarine
1/3 cup cocoa
1/2 cup evaporated milk
In a large mixing bowl, cream together the first three ingredients. Add eggs and vanilla, mix well. Add flour, baking powder, coconut and nuts; beat for about two minutes.
Spread batter in a greased and floured 9x13 pan; bake for 30 minutes at 350掳.
Spread marshmallow creme over the top while still hot. Cool and frost. Store in the refrigerator.
Frosting: Combine all ingredients; beat until creamy. What is the recipe for alabama fudge cake?
Try http://recipestoolbar.com. They have a few variations of this recipe.
1/2 lb. butter
4 sq. bitter chocolate
4 eggs
2 c. chopped nuts
Miniature marshmallows (or lg. ones in 8ths)
2 c. sugar
2 c. flour
2 tsp. baking powder
2 tsp. vanilla
Melt butter and chocolate together and let cool. Beat eggs well and add sugar and chocolate mix. To this add flour and baking powder sifted together. Add nuts then pour into prepared 9x13 inch baking pan. Bake at 350 degrees for 30 minutes. Remove from oven, cover with marshmallows. Return to oven for about 5 minutes to melt marshmallows. When cool, cover with fudge frosting (any recipe).
What is the recipe for alabama fudge cake?
Mississippi Mud Cake
http://southernfood.about.com/od/chocola鈥?/a>
1 cup butter-flavor shortening or margarine
2 cups sugar
1/4 cup cocoa
4 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup coconut
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
.
Frosting
3 cups powdered sugar, sifted
1/2 cup butter or margarine
1/3 cup cocoa
1/2 cup evaporated milk
In a large mixing bowl, cream together the first three ingredients. Add eggs and vanilla, mix well. Add flour, baking powder, coconut and nuts; beat for about two minutes.
Spread batter in a greased and floured 9x13 pan; bake for 30 minutes at 350掳.
Spread marshmallow creme over the top while still hot. Cool and frost. Store in the refrigerator.
Frosting: Combine all ingredients; beat until creamy. What is the recipe for alabama fudge cake?
Try http://recipestoolbar.com. They have a few variations of this recipe.
Whats the best recipe for pineapple upsidown cake?
=)?Whats the best recipe for pineapple upsidown cake?
PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8'; square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8'; pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warmWhats the best recipe for pineapple upsidown cake?
PINEAPPLE UPSIDE DOWN CAKE
2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.
Scratch Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.
good luck!
here you go from a late friend of mine and published in my cook book.
Pineapple Up-side down cake
In a skillet, baked in your oven
Al Vitzthum
1 box yellow cake mix, following box directions
1 cube butter
1 cup packed brown sugar
1 29 oz. can sliced pineapple
12 maraschino cherries
Double foil. Line the inside of a 10” or 12” cast iron skillet. Melt the cube of butter in the oven. Sprinkle brown sugar evenly over the butter in the skillet. Place pineapple rings around the skillet and in the center. Place a cherry in the center of each ring. After mixing the cake mix, spread the batter evenly over the pineapple and cherry rings. Bake at 350° for 45 minutes.
Cake will be golden brown when done. Remove from the oven and let cool 20 minutes. Gently lift the cake using the foil as a handle with the help of a second person, and place the cake on a large plate. Cool again. Gently place a serving dish over the top/bottom of the cake and turn up-side down. Gently remove the foil from the top of the cake and be proud of yourself for the cake you baked.
PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8'; square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8'; pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warmWhats the best recipe for pineapple upsidown cake?
PINEAPPLE UPSIDE DOWN CAKE
2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.
Scratch Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.
good luck!
here you go from a late friend of mine and published in my cook book.
Pineapple Up-side down cake
In a skillet, baked in your oven
Al Vitzthum
1 box yellow cake mix, following box directions
1 cube butter
1 cup packed brown sugar
1 29 oz. can sliced pineapple
12 maraschino cherries
Double foil. Line the inside of a 10” or 12” cast iron skillet. Melt the cube of butter in the oven. Sprinkle brown sugar evenly over the butter in the skillet. Place pineapple rings around the skillet and in the center. Place a cherry in the center of each ring. After mixing the cake mix, spread the batter evenly over the pineapple and cherry rings. Bake at 350° for 45 minutes.
Cake will be golden brown when done. Remove from the oven and let cool 20 minutes. Gently lift the cake using the foil as a handle with the help of a second person, and place the cake on a large plate. Cool again. Gently place a serving dish over the top/bottom of the cake and turn up-side down. Gently remove the foil from the top of the cake and be proud of yourself for the cake you baked.
Recipes for no-bake cakes please ...?
YUMMMM you got me! I gotta do me some cooking! Unless you want company?
Oreo Cookie Cake
INGREDIENTS:
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
DIRECTIONS:
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Best No-Bake Cheesecake
INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup white sugar
1 (21 ounce) can cherry pie filling
DIRECTIONS:
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Chocolate Cookie Cake
INGREDIENTS:
1/2 cup butter
2 tablespoons molasses
2 tablespoons white sugar
4 (1 ounce) squares semisweet chocolate
1 1/2 cups roughly broken vanilla wafers
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup candied cherries
DIRECTIONS:
Put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart ovenproof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. Stir well. Add the broken cookies or wafers, raisins, almonds, and cherries. Mix well to coat them with the chocolate mixture.
Place a 7 inch plain flan ring on a flat serving plate. Spoon in the cookie mixture. Press down evenly. Chill in refrigerator for about 8 hours or overnight. Remove flan ring and serve.
Chocolate Eclair Cake
INGREDIENTS:
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
DIRECTIONS:
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
No Bake Fruitcake
INGREDIENTS:
1 pound halved candied cherries
4 cups chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 cup raisins
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed
DIRECTIONS:
In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.
No Bake Minty Chocolate Freeze
INGREDIENTS:
1/2 cup butter
3 cups confectioners' sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1/2 cup chopped walnuts
1/2 cup vanilla wafer crumbs
DIRECTIONS:
Line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Stir in the melted chocolate, then beat in the eggs, one at a time. Finally, stir in the vanilla and peppermint extracts and the nuts.
Sprinkle a teaspoon of the crumbs into each muffin cup. Spoon the chocolate mixture evenly into the cups, then top with the remaining crumbs.
Freeze for at least an hour. Keep frozen until serving time.Recipes for no-bake cakes please ...?
You can make a cake in your pressure cookerRecipes for no-bake cakes please ...?
http://cake.allrecipes.com/directory/245鈥?/a>
Banana Split cake
--------------------------------------鈥?br>
INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts
--------------------------------------鈥?br>
DIRECTIONS:
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Chocolate Ice Box Cake
4 egg yolks
录 cup sugar
2 cups (12 oz. package) semi-sweet chocolate chips
录 cup butter or margarine
1 录 cups heavy or whipping cream
3 packages (3 oz. each) ladyfingers
1 teaspoon vanilla extract
Chocolate Whipped Cream (recipe follows)
Unsweetened cocoa powder for garnish
In a small mixing bowl beat egg yolks and sugar until thick and lemon-lemon colored; set aside. In large microwaveable bowl combine chocolate chips and butter. Microwave on high (full power) 1 to 2 minutes or just until melted. Stir until smooth. Stir in egg-sugar mixture and 1/4 cup of the cream. Microwave on high additional minute, stirring once during cooking. Stir, cover and set aside to cool to room temperature.
Meanwhile line bottom and side of 2-quart bowl or loaf pan with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. In small mixing bowl whip remaining 1 cup cream and vanilla until stiff peaks form. Fold into cooled chocolate mixture. Spoon and spread one-half into ladyfinger-lined bowl. Top with additional ladyfinger halves. Repeat chocolate and ladyfinger layers. Cover and refrigerate several hours or overnight.
Invert onto large serving plate and remove wax paper. Frost with Chocolate Whipped Cream and garnish with cocoa powder just before serving.
8 to 10 servings
Chocolate Whipped Cream: In small mixing bowl combine 陆 cup sugar and 录 cup unsweetened cocoa powder. Add 1 cup heavy or whipping cream and 2 teaspoons vanilla extract. Whip until stiff peaks form.
**************************************鈥?br>
Mocha Ice Cream Cake
1 pint chocolate ice cream
2 packages (3 ounces each) ladyfingers
3/4 cup almond brickle chips
2 tablespoons instant coffee granules
1 pint coffee ice cream
Kahlua Whipped Cream (recipe follows)
Additional almond brickle chips for garnish
Let ice cream stand at room temperature about 10 minutes to soften. Meanwhile, line bottom and side of 9 x 3-inch springform pan with wax paper. Line bottom and side with ladyfinger halves, split sides up. Stir chocolate ice cream with spoon until spreading consistency. Spoon and spread into ladyfinger-lined pan. Working quickly, sprinkle with brickle chips and coffee granules. Stir coffee ice cream with spoon until spreading consistency. Spoon and spread over coffee granules in pan. Top with additional ladyfinger halves, split sides down. Place in freezer while preparing Kahlua Whipped Cream. Spoon and spread on cake. Garnish with additional brickle chips. Cover and freeze several hours or overnight. Remove side of pan just before serving.
10 to 12 servings
Kahlua Whipped Cream: In small mixing bowl whip 1 cup heavy or whipping cream, 1/4 cup unsifted confectioners' sugar, 2 tablespoons Kahlua and 1/2 teaspoon vanilla extract until stiff peaks form.
**************************************鈥?br>
Peachy Apricot Refrigerator Cake
1 jar (6 ounces) baby food apricots
陆 cup apricot preserves
1 陆 tablespoons cornstarch
1 envelope unflavored gelatin
16 ounces peach yogurt with the fruit on the bottom
2 drops yellow food coloring
3 packages (3 ounces each) ladyfingers
8 ounces frozen whipped dessert topping, thawed
2 tablespoons semi-sweet chocolate morsels
1 teaspoon vegetable oil
Stir baby food, preserves and cornstarch together until thoroughly blended. Cook and stir until boiling and thickened; cool to room temperature.
Measure 陆 cup cold tap water into medium saucepan; sprinkle gelatin over top; let stand 5 minutes. Cook and stir just until gelatin dissolves. Add yogurt and food coloring; whisk until smooth. Chill about 45 minutes until mixture is almost jelled.
Line a 9'; x 5'; loaf pan with plastic wrap. Line bottom of prepared pan with 11 or 12 ladyfinger halves, cut surface upward; piece as necessary to fill empty spaces. Stand 20 or 21 ladyfinger halves vertically around sides of pan, with cut surface inward.
Spread half the thickened apricot mixture evenly over the bottom ladyfingers. Spread half the yogurt mixture on top, then 2 ounces whipped topping (1/4 of container), and a layer of 9 ladyfinger halves.
Repeat the layers, using remaining apricots, yogurt, 2 ounces whipped topping (1/4 of container) and 12 ladyfingers halves. Cover and chill overnight. Wrap extra ladyfingers appropriately and freeze for another use.
Before serving, use remaining whipped topping to frost top and sides of cake.
Put chocolate morsels and oil into the corner of a small plastic Ziploc bag without pleats, but do not seal. Microwave on high about 2 minutes, kneading bag twice, until chocolate and oil are melted and blended. Cut off corner of bag to make a very small hole; squeeze bag and drizzle chocolate over top of cake. (Chocolate and oil can be melted in saucepan over low heat, then poured into bag.)
10 servings
Great ';No Bake'; Cake
From Kelley Cofeen and Rob Bezy
1995
Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside.
Ingredients
Filling and Frosting:
2 c. sugar
16-oz. container sour cream
14-oz. bag coconut
8-oz. container whipped topping
Directions
To make filling:
Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers.
To make frosting:
Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.
Oreo Cookie Cake
INGREDIENTS:
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
DIRECTIONS:
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Best No-Bake Cheesecake
INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup white sugar
1 (21 ounce) can cherry pie filling
DIRECTIONS:
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Chocolate Cookie Cake
INGREDIENTS:
1/2 cup butter
2 tablespoons molasses
2 tablespoons white sugar
4 (1 ounce) squares semisweet chocolate
1 1/2 cups roughly broken vanilla wafers
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup candied cherries
DIRECTIONS:
Put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart ovenproof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. Stir well. Add the broken cookies or wafers, raisins, almonds, and cherries. Mix well to coat them with the chocolate mixture.
Place a 7 inch plain flan ring on a flat serving plate. Spoon in the cookie mixture. Press down evenly. Chill in refrigerator for about 8 hours or overnight. Remove flan ring and serve.
Chocolate Eclair Cake
INGREDIENTS:
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
DIRECTIONS:
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
No Bake Fruitcake
INGREDIENTS:
1 pound halved candied cherries
4 cups chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 cup raisins
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed
DIRECTIONS:
In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.
No Bake Minty Chocolate Freeze
INGREDIENTS:
1/2 cup butter
3 cups confectioners' sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1/2 cup chopped walnuts
1/2 cup vanilla wafer crumbs
DIRECTIONS:
Line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Stir in the melted chocolate, then beat in the eggs, one at a time. Finally, stir in the vanilla and peppermint extracts and the nuts.
Sprinkle a teaspoon of the crumbs into each muffin cup. Spoon the chocolate mixture evenly into the cups, then top with the remaining crumbs.
Freeze for at least an hour. Keep frozen until serving time.Recipes for no-bake cakes please ...?
You can make a cake in your pressure cookerRecipes for no-bake cakes please ...?
http://cake.allrecipes.com/directory/245鈥?/a>
Banana Split cake
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INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts
--------------------------------------鈥?br>
DIRECTIONS:
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Chocolate Ice Box Cake
4 egg yolks
录 cup sugar
2 cups (12 oz. package) semi-sweet chocolate chips
录 cup butter or margarine
1 录 cups heavy or whipping cream
3 packages (3 oz. each) ladyfingers
1 teaspoon vanilla extract
Chocolate Whipped Cream (recipe follows)
Unsweetened cocoa powder for garnish
In a small mixing bowl beat egg yolks and sugar until thick and lemon-lemon colored; set aside. In large microwaveable bowl combine chocolate chips and butter. Microwave on high (full power) 1 to 2 minutes or just until melted. Stir until smooth. Stir in egg-sugar mixture and 1/4 cup of the cream. Microwave on high additional minute, stirring once during cooking. Stir, cover and set aside to cool to room temperature.
Meanwhile line bottom and side of 2-quart bowl or loaf pan with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. In small mixing bowl whip remaining 1 cup cream and vanilla until stiff peaks form. Fold into cooled chocolate mixture. Spoon and spread one-half into ladyfinger-lined bowl. Top with additional ladyfinger halves. Repeat chocolate and ladyfinger layers. Cover and refrigerate several hours or overnight.
Invert onto large serving plate and remove wax paper. Frost with Chocolate Whipped Cream and garnish with cocoa powder just before serving.
8 to 10 servings
Chocolate Whipped Cream: In small mixing bowl combine 陆 cup sugar and 录 cup unsweetened cocoa powder. Add 1 cup heavy or whipping cream and 2 teaspoons vanilla extract. Whip until stiff peaks form.
**************************************鈥?br>
Mocha Ice Cream Cake
1 pint chocolate ice cream
2 packages (3 ounces each) ladyfingers
3/4 cup almond brickle chips
2 tablespoons instant coffee granules
1 pint coffee ice cream
Kahlua Whipped Cream (recipe follows)
Additional almond brickle chips for garnish
Let ice cream stand at room temperature about 10 minutes to soften. Meanwhile, line bottom and side of 9 x 3-inch springform pan with wax paper. Line bottom and side with ladyfinger halves, split sides up. Stir chocolate ice cream with spoon until spreading consistency. Spoon and spread into ladyfinger-lined pan. Working quickly, sprinkle with brickle chips and coffee granules. Stir coffee ice cream with spoon until spreading consistency. Spoon and spread over coffee granules in pan. Top with additional ladyfinger halves, split sides down. Place in freezer while preparing Kahlua Whipped Cream. Spoon and spread on cake. Garnish with additional brickle chips. Cover and freeze several hours or overnight. Remove side of pan just before serving.
10 to 12 servings
Kahlua Whipped Cream: In small mixing bowl whip 1 cup heavy or whipping cream, 1/4 cup unsifted confectioners' sugar, 2 tablespoons Kahlua and 1/2 teaspoon vanilla extract until stiff peaks form.
**************************************鈥?br>
Peachy Apricot Refrigerator Cake
1 jar (6 ounces) baby food apricots
陆 cup apricot preserves
1 陆 tablespoons cornstarch
1 envelope unflavored gelatin
16 ounces peach yogurt with the fruit on the bottom
2 drops yellow food coloring
3 packages (3 ounces each) ladyfingers
8 ounces frozen whipped dessert topping, thawed
2 tablespoons semi-sweet chocolate morsels
1 teaspoon vegetable oil
Stir baby food, preserves and cornstarch together until thoroughly blended. Cook and stir until boiling and thickened; cool to room temperature.
Measure 陆 cup cold tap water into medium saucepan; sprinkle gelatin over top; let stand 5 minutes. Cook and stir just until gelatin dissolves. Add yogurt and food coloring; whisk until smooth. Chill about 45 minutes until mixture is almost jelled.
Line a 9'; x 5'; loaf pan with plastic wrap. Line bottom of prepared pan with 11 or 12 ladyfinger halves, cut surface upward; piece as necessary to fill empty spaces. Stand 20 or 21 ladyfinger halves vertically around sides of pan, with cut surface inward.
Spread half the thickened apricot mixture evenly over the bottom ladyfingers. Spread half the yogurt mixture on top, then 2 ounces whipped topping (1/4 of container), and a layer of 9 ladyfinger halves.
Repeat the layers, using remaining apricots, yogurt, 2 ounces whipped topping (1/4 of container) and 12 ladyfingers halves. Cover and chill overnight. Wrap extra ladyfingers appropriately and freeze for another use.
Before serving, use remaining whipped topping to frost top and sides of cake.
Put chocolate morsels and oil into the corner of a small plastic Ziploc bag without pleats, but do not seal. Microwave on high about 2 minutes, kneading bag twice, until chocolate and oil are melted and blended. Cut off corner of bag to make a very small hole; squeeze bag and drizzle chocolate over top of cake. (Chocolate and oil can be melted in saucepan over low heat, then poured into bag.)
10 servings
Great ';No Bake'; Cake
From Kelley Cofeen and Rob Bezy
1995
Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside.
Ingredients
Filling and Frosting:
2 c. sugar
16-oz. container sour cream
14-oz. bag coconut
8-oz. container whipped topping
Directions
To make filling:
Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers.
To make frosting:
Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.
Trying to find martha stewart tv show foe april 10,2008for the recipe on dolley madicon layer cake?
martha stewart tv show for april 10,2008 for a dolley madison layer cakeTrying to find martha stewart tv show foe april 10,2008for the recipe on dolley madicon layer cake?
http://www.marthastewart.com/portal/site鈥?/a>
Makes one 8-inch layer cake.
* 1 cup (2 sticks) unsalted butter, plus more for pans
* 8 large egg whites
* 2 1/2 cups sugar
* 1 cup milk
* 3 cups all-purpose flour
* 3/4 cup cornstarch
* 2 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
2. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
3. In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
4. Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
5. Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
===================
Caramel Icing
* 3 cups light-brown sugar
* 1 cup light cream
* 2 tablespoons unsalted butter
* 1 teaspoon pure vanilla extract
Whisk together sugar, cream, and butter in a medium bowl. Set bowl over (but not touching) simmering water, cook until thickened, about 20 minutes. Remove bowl from heat; stir in vanilla. Let cool.Trying to find martha stewart tv show foe april 10,2008for the recipe on dolley madicon layer cake?
Ingredients
Makes one 8-inch layer cake
1 cup (2 sticks) unsalted butter, plus more for pans
8 large egg whites
2 1/2 cups sugar
1 cup milk
3 cups all-purpose flour
3/4 cup cornstarch
2 1/2 teaspoons pure vanilla extract
Caramel Icing
Directions
Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
First published: April 2008
go to martha stewart.com there she post all the recipes,
that she has had on the show.. hope this helpsget ride of
http://www.marthastewart.com/portal/site鈥?/a>
Makes one 8-inch layer cake.
* 1 cup (2 sticks) unsalted butter, plus more for pans
* 8 large egg whites
* 2 1/2 cups sugar
* 1 cup milk
* 3 cups all-purpose flour
* 3/4 cup cornstarch
* 2 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
2. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
3. In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
4. Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
5. Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
===================
Caramel Icing
* 3 cups light-brown sugar
* 1 cup light cream
* 2 tablespoons unsalted butter
* 1 teaspoon pure vanilla extract
Whisk together sugar, cream, and butter in a medium bowl. Set bowl over (but not touching) simmering water, cook until thickened, about 20 minutes. Remove bowl from heat; stir in vanilla. Let cool.Trying to find martha stewart tv show foe april 10,2008for the recipe on dolley madicon layer cake?
Ingredients
Makes one 8-inch layer cake
1 cup (2 sticks) unsalted butter, plus more for pans
8 large egg whites
2 1/2 cups sugar
1 cup milk
3 cups all-purpose flour
3/4 cup cornstarch
2 1/2 teaspoons pure vanilla extract
Caramel Icing
Directions
Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
First published: April 2008
go to martha stewart.com there she post all the recipes,
that she has had on the show.. hope this helps
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