Archive for the ‘Cakes’ Category

White Chocolate Bread

You’ll Need:

1/4 cup warm water
1 cup warm milk
1 egg
1/4 cup butter, softened
3 cups bread flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 (.25 ounce) package active dry yeast
1 cup white chocolate chips

Procedures : Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle, and start machine. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

Makes a 1 1/2-pound loaf

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Taco Cheddar Bread

You’ll Need:

1 cup plus 2 tablespoons water
3 cups bread flour
1 cup shredded Cheddar cheese
1 tablespoon taco seasoning mix
1 tablespoon granulated sugar
3/4 teaspoon salt
1 1/2 teaspoons yeast

Procedures : Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack.

NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf shape

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Bourbon Street Sherry Cakes

You’ll Need:

INGREDIENTS for Cake:

1 egg, separated
3/4 cup sugar
1-1/8 cups self-rising flour

1/4 cup corn oil
1/2 cup milk
3/4 teaspoon vanilla extract
INGREDIENTS for Sauce:
1 cup sugar
1/2 cup water
1/2 cup dry sherry

1/4 cup anisette
whipped cream


Procedures : Preheat oven to 350 degrees. Combine egg yolk and sugar, beating until light yellow in color. Add remaining cake ingredients except egg white, mixing well. Beat egg white until stiff but not dry; fold into batter. Pour into greased muffin tins. Bake about 15 minutes or until golden. Remove cakes while still warm. Arrange in a flat dish with sides. To make sauce, combine sugar and water; boil until sugar dissolves. Remove from heat and stir in sherry and anisette. Pour over warm cakes. Chill overnight. Serve with whipped cream.

YIELDS: 24 cupcakes

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Mini-Blueberry Cheesecakes

You’ll Need:

Crust:
2 ? cups graham craker crumbs
4 tablespoons sugar
1 cup melted butter
Filling:
1 ? cups cream cheese, softened
? cup sugar
? teaspoon vanilla
2 eggs
1 can blueberry filling


Procedures : 1.Preheat oven to 350?F. Prepare a 12-hole muffin pan.
2.In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well.
3.Divide into 12 portions then press to cover the bottom and sides of the muffin pan. Set aside.
4.In a bowl, beat the cream cheese until soft then add the sugar and vanilla. Add the eggs and beat until smooth.
5.Pour into the prepared crusts.
6.Bake for about 25 minutes or until the filling is set.
7.Cool then top with the blueberry filling. Chill before serving.

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CARAMEL CAKE

You’ll Need:

2 ? cup flour
3 tbsp. Coffee mixture with 3 tbsp. Sugar
? cup oil
? cup juice or milk
? cup granulated sugar ? ? cup for eggwhite
7 pcs. Egg white
1 tbsp. Baking powder
2 cans condensed milk (pasteurized)Toppings
Pasteurized condensed milk boil for 2-3 hours
Mix with cornstarch


Procedures : 1.Sift and measure cake flour.
2.Make well in dry ingredients
3.Combine ? cup oil, egg yolk, ? cup milk, coffee and 3 tbsp. Sugar, mix in flour.
4.Mix starting from the center going to the side in one direction
5.Beat eggwhites
6.Fold eggyolk mixture
7.Bake in a lined pan or tube pan at 350?F about 35-40 minutes

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Brazil-nut date cake

You’ll Need:

3 Cups whole Brazil Nuts (1 pound shelled or 2 pounds unshelled)
1 pound whole dates, pitted
1 cup whole maraschino cherries, drained
3/4 cup sifted flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla


Procedures : To shell the nuts easily, cover with cold water, bring to a boil, and boil 3 minutes. Drain and cover with cold water, then drain again. Crack and remove whole nut.

DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl. Sift over this the dry ingredients. Mix well until coated. Beat eggs until foamy, add vanilla and stir into fruit mixture. Turn into a greased and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2). Spread evenly. The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes.

The cake must be entirely cool before cutting. It will keep for a long time if you can keep the fingers out of it. Wrap and store as with any fruit cake.

Note: To store a fruitcake, the way I remember is to take some clean rags, soak them in wine, and wrap the cake. This is then wrapped in aluminum foil, and the whole thing put into a plastic bag. A fruitcake stored this way will last several years.

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Pineapple Crumbcake

You’ll Need:

2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon


Procedures : Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with waxed paper.

In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.

Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the pineapple.

Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly.

In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour
and the cinnamon. Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better.

Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back onto a rack to cool. Serve warm or at room temperature.

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Buttermilk Spice Cake

You’ll Need:

2 1/2 c. all purpose flour

3/4 tsp. Allspice
1 c. granulated sugar

1/2 tsp. Cloves
3/4 c. brown sugar, packed

1/2 tsp. Nutmeg
1 tsp. baking powder

1 1/3 c. buttermilk
1 tsp. soda

1/2 c. shortening
1 tsp. salt

3 eggs
3/4 tsp. cinnamon


Procedures : Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans

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Macaroon Cake

You’ll Need:

100 g Flaky pastry (3 1/2 oz)

Grated rind of 1 lemon
30 g Raspberries (1 oz)

Caster sugar
110 g Sugar (3 3/4 oz)

Icing sugar
75 g Ground hazelnuts (2 1/2 oz)

Slivered almonds
2 x Egg whites


Procedures : Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the sugar,then pass the mixture through a tamis.

Prepare a macaroon paste by mixing, with a spatula, the rest of the sugar,the ground powered nuts, the egg whites and lemon rind.

Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18 cm (7 in) tart tin with a removable base. Prick it all over with the prongs of a fork (Put it in a refrigerator if you are not going to bake it at once).

Pre-heat the oven to 220 oC/425 oF.

Lightly sprinkle caster sugar over the uncooked pastry, then spread the raspberry puree over it in a smooth layer.

Spread the macaroon mixture over the raspberry, smoothing the surface with the help of a spatula.

Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat to 180 oC/350 oF after 20 minutes if it is browning too quickly. Take it out and leave it to cool a little.

Scatter the slivered almonds over the top of the cake while it is still warm. Sprinkle the cake with icing sugar then put it under hot grill for just long enough to caramelise the sugar lightly. Take care, as this takes barely a minute.

Let the cake cool, then take it out of the tin.

Servings: 6

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Light Fruit Cake

You’ll Need:

1 1/2 cups butter, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
7 eggs, separated
3 cups all-purpose flour
1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)
1 pound red and green candied cherries (about 2 cups)
1/4 pound diced candied citron (about 1/2 cup)
1/2 pound golden raisins (about 1 1/2 cups)
3 cups pecan halves
1 cup black walnuts, coarsely chopped
1/2 cup all-purpose flour
Additional candied fruit and nuts (optional)
1/4 cup brandy
Additional brandy


Procedures : Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch
diameter on a piece of brown paper. Cut out circle; set pan in center,
and draw around base of pan and inside tube. Fold circle into eighths,
having the drawn lines on the outside.

Cut off tip end of circle along inside drawn line. Unfold paper;
cut along folds to the outside drawn line. From another piece of
brown paper, cut another circle with a 10-inch diameter; grease
and set aside. Place the 18-inch line in pan; grease and set aside.

Cream butter; gradually add sugar, beating well at medium speed
of an electric mixer. Stir in flavorings. Beat egg yolks;
alternately add yolks and 3 cups flours to creamed mixture.

Combine candied pineapple, cherries, citron, golden raisins,
pecans, and walnuts in a bowl; dredge with 1/2 cup flour, stirring
to coat well. Stir mixture into batter. Beat egg whites (at room
temperature) until stiff peaks form; fold into butter.

Spoon batter into prepared pan. Arrange additional candied fruit
and nuts on top of batter, if desired. Cover pan with 10-inch
brown paper circle, greased side down. Bake at 250 degrees for
about 4 hours or until cake tests dones. Remove from oven.
Take off paper cover, and slowly pour 1/4 cup brandy evenly over
cake; cool completely on wire rack.

Remove cake from pan; peel paper liner from cake. Wrap cake in
brandy-soaked cheesecloth. Store in an airtight in a cool place
up to 3 weeks; pour a small amount of brandy over cake each
week. Yield: one 10-inch cake.

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