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| | From:  jackiendaisy (Original Message) | Sent: 1/23/2005 7:37 PM |
| | Sunflower Coffee Cake Recipe |
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Ingredients:
2 Tbsp active yeast (2 packages)
1/4 cup warm water
1/2 cup sealed milk
1/2 cup water
2 tsp salt
1/2 cup sugar
1/3 cup melted crisco
1/2 tsp lemon extract
2 unbeaten eggs
5-6 cups flour
Icing:
1 cup powdered sugar
1/4 tps vanilla
1 Tbsp milk
Drizzle over cake when cool.
Instructions:
Dissolve yeast in water. Scald milk and add in water, salt, crisco, sugar and lemon extract. Cool slightly, and add eggs (you don't want them to cook). Cool milk mixture to luke warm and add yeast mixture. Gradually add 5-5 1/2 cups flour. Knead until smooth. Cover, let rise 1-1 1/2 hours. Roll out 1/2 of dough to 1/2 inch thick. Cut out 16 doughnuts. Arrange holes in center of cookie sheet, barley touching. Stretch circles into oblongs for petals, and arrange around holes. Let rise 1 hour. Fill petals with dab of jam. Bake at 375 for 20 minutes.
Can be frozen. This dough can be used to form all kinds of things for special events: wreaths for Christmas, animals, whatever. | | |
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| | Apple Butter Nut Cake Recipe |
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| Ingredients:
1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons vanilla
2 cups sifted flour
3 cups peeled, chopped apples
1 1/2 cups chopped walnuts
Instructions:
In a bowl, beat butter and sugar until well combined. Add the eggs, one at a time, beating well after each addition. Gradually add the sifted flour, soda, salt, cinnamon and nutmeg. Stir in vanilla. Fold in apples and walnuts. Pour into greased and floured tube or bundt pan. Bake at 325 for 1 1/2 hours. | | |
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| | Sour Cream Pound Cake Recipe |
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| Ingredients:
3/4 cup butter
2 1/4 cups sugar
4 eggs
2 1/4 cups flour
1/8 teaspoon baking soda
3/4 cup sour cream
1 teaspoon vanilla
1/4 teaspoon almond flavoring
1/4 teaspoon lemon extract
Powdered sugar
Instructions:
Cream butter and sugar together well. Combine flour and soda. Add alternately to the creamed butter/sugar mixture with the sour cream, ending with flour. Stir in flavorings. Pour in greased and floured 10" bundt pan. Bake at 325 degrees for 65 minutes. Test. When cool, sprinkle with powdered sugar. | | |
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| Cranberry Almond Cake Recipe |
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| Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
1/2 teaspoon salt
1/3 cup brown sugar
1 cup sour cream
2 teaspoons vanilla
1 7oz. can whole cranberry sauce
1/3 cup chopped nuts
Instructions:
Preheat oven to 350 degrees. Cream shortening and white sugar. Gradually add unbeaten eggs, one at a time, using mixer at medium speed. Reduce speed and add sifted dry ingredients, alternating with sour cream, ending with dry ingredients. Add vanilla flavoring. Grease and flour 8-inch tube pan. Put layer of batter in pan. Swirl some cranberry sauce, nuts, and brown sugar into batter. Add remaining batter and swirl remaining cranberry sauce on top. Sprinkle with nuts. Bake for 55 minutes. | | |
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| Austrian Apple Strudel Recipe |
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Ingredients:
1 large green apple
2 or 3 tbsp of butter
1/3 to 1/2 cup of golden raisins
8 or 10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup walnuts, finely chopped
1 sheet of Pepperidge Farm puff pastry
Instructions:
Cut and core apple and chop in small pieces. Over medium heat melt butter in large skillet. Add apples, raisins, apricots. Mix well and saute a few minutes. Add water, sugar, cinnamon and nutmeg. Cover and simmer for about 10 minutes, until apples are tender but not over-cooked. Add sugar or seasoning to taste. If apples appear too dry add a little water. If too moist cook a few minutes without cover. Remove from skillet and cool.
While apples are cooking remove puff pastry from freezer and thaw for 20 minutes. Place on flat surface and distribute apple mixture down the middle of pastry sheet. Make 2 1/2" cuts diagonally along both sides of exposed pastry at 1 1/2" intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs seal top and bottom edge of dough. At this point refrigerate for 30 minutes or wrap and freeze. At time of baking brush with egg wash and bake at 425 degrees for 25 minutes or until strudel is light golden brown and pastry is puffed. I use a cookie sheet covered with parchment paper to prevent burning on the bottom. | | |
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| | Chocolate Charlotte Russe Recipe |
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Ingredients:
4 oz. bittersweet chocolate
1 cup whipping cream
1/4 cup sugar
2 tbsp cold brewed coffee
20 strips sponge cake
walnuts
Instructions:
In top of a double boiler over hot water, melt chocolate. In a medium sized mixing bowl, whip cream until thick; remove and reserve 1/2 cup. Fold melted chocolate, sugar and coffee into remaining cream. Spoon into individual sherbet glasses lined with 4 strips of sponge cake. Chill. Garnish with dollop of the reserved whipped cream. Top with a walnut. | | |
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| | Caramel Torte Recipe |
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Ingredients:
6 eggs yolks
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla
6 egg whites, beaten stiff
2 cups graham cracker crumbs, finely crushed
1 1/4 cups chopped nuts (pecans preferred)
1 pint heavy cream, whipped
Caramel Sauce:
1 1/4 cups lightly packed brown sugar
1 tablespoon flour
1/4 cup each butter, orange juice and water
1 beaten egg
1 teaspoon vanilla
Instructions:
Beat egg yolks well, adding sugar, baking powder and vanilla. Fold beaten egg whites into egg yolk mixture. Fold in graham cracker crumbs and nuts. Blend. Line two 9" round cake pans with waxed paper. Pour in batter. Bake at 325 degrees for 35 minutes. Cool on wire racks. Cut each layer in half to make four layers. Stack each layer with whipped cream and spread top with whipped cream.
Caramel sauce: Combine sugar, flour, orange juice, butter, water and egg in top of double boiler. Cook uncovered over low heat, stirring until boiling and thickened. Add vanilla. Cool and drizzle over entire cake. | | |
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| | Chocolate Velvet Cake Recipe |
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Ingredients:
2 1/2 lbs. semi-sweet chocolate
6 ounces butter
5 large eggs, separated
2 ounces Creme de Casis
1 ounce Meyers dark rum
3 ounces dark Creme de Cacao
24 ounces heavy cream, whipped firm
2 ounces powdered sugar
Instructions:
"Any type of fruit puree will compliment this dessert. Chef Buchanan's favorite is raspberry."
Chop chocolate and butter into small pieces and melt together over double boiler. Separate eggs; allow whites to come to room temperature. Beat yolks; add them to Creme de Casis, Meyers rum, and Creme de Cacao. Whip cream until firm. Beat whites until firm; add to them the powdered sugar. Add melted chocolate mixture to yolk mixture and gently fold in egg whites. Fold in whipped cream. Pour into 10" spring form pan. Allow to refrigerate 8 hours before serving. | | |
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| The Knight's Rum Cakes Recipe |
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Ingredients:
2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
2 tsp vanilla
3 cups sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk
Rum Sauce:
1 stick butter
1 cup water
1/4 cup water
1/2 cup rum
Instructions:
Preheat oven to 350 degrees. Cream butter, adding sugar gradually. Add eggs and vanilla. Beat until light and fluffy. Sift dry ingredients together, add to creamed mixture slowly, alternately adding milk. Beat one minute. Spray small muffin pans with baking spray and bake 16-18 minutes or until golden brown. While still warm, soak in rum sauce. Frost with basic white frosting if desired. For rum sauce: Stir together first three ingredients in sauce pan. Boil 5 minutes or until sugar is completely dissolved. Remove from heat and stir in rum. | | |
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| Apple Cake Recipe |
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| Ingredients:
4 apples (chopped into small pieces)
2 eggs
2 cups flour
2 cups sugar
2 tablespoons cinnamon
2 tsp baking soda
1/2 cup oil
1 1/2 cups walnuts
1/2 cup raisins
Mix all together and bake for 35-40 minutes at 350 degrees in a 9x13 cake pan. | | |
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| Poppyseed Poundcake Recipe |
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| Ingredients:
1 lb. butter
1 cup white sugar
1 1/2 cups brown sugar
1 tsp. vanilla
5 eggs
4 cups unbleached white flour
1 tsp b.aking powder
1 cup milk
zest of lemon
1/4 to 1/2 cup poppyseeds
Instructions:
Cream butter and sugar until fluffy. Add vanilla and eggs gradually, one at a time. Blend thoroughly, but do not over mix. Sift flour and baking powder together and add to egg mixture alternatively with milk. Begin and end with flour. Add lemon zest and poppy seeds. Bake at 350 degrees in a well-buttered and floured bundt pan for 1 1/2 hours. | | |
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| | Pound Cake Recipe |
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| Ingredients:
2 sticks margarine
3 cups sugar
6 eggs
1 tsp. vanilla
3 cups flour
1 cup sour cream
1/4 tsp. Baking soda
Instructions:
Spray pan with Pam. Cream butter and sugar. Add eggs one at a time. Add vanilla. Add dry ingredients alternately with sour cream. Put in pan in cold oven for 15 minutes at 325 degrees, then reduce to 300 degrees for 70 minutes. | | |
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| | Melting Chocolate Cake Recipe |
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| Ingredients:
Fondant Cake:
6 oz. Bittersweet Chocolate
3 1/2 oz. Butter, Room Temperature
2 Eggs and 2 Yolks, Room Temperature
3 1/2 oz. Sugar
1 1/2 oz. Flour, Sifted
Instructions:
Melt the chocolate & butter in a double boiler. Whip the eggs, yolks, & sugar to the ribbon. (pale yellow). Sift the flour into the eggs and fold. Then fold in the chocolate. Don't over the work!! Butter ramikins and parchment paper and dust with cocoa powder. Butter ramikins 3/4 full with the batter. Bake in a 350° oven for about 10 minutes. Let cool for a minute or so then unmold.
*Serve warm with coffee ice cream. | | |
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| Carrot Cake Recipe |
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| Ingredients:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup shredded coconut
1 cup chopped nuts, divided
Cream Cheese Frosting:
2 packages (3 ounces each) cream cheese, softened
3 cups confectioners' sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Instructions:
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots, and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into a greased 13 in. x 9 in. x 2 in. baking pan. Bake at 350 degree for 50-60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. | | |
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| Chocolate Chip Streusel Cake Recipe |
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Ingredients:
6 tablespoons butter or margarine
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup sour cream
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup orange juice
1 tablespoon grated orange peel
Streusel topping
2/3 cup light brown sugar
1/2 cup chopped walnuts
1/2 cup semi sweet chocolate mini chips
Instructions:
Cream butter or margarine and sugar in large bowl. Add eggs and vanilla. Beat well. Blend in sour cream. Combine flour, baking powder and baking soda in small bowl. Add to sugar mixture alternately with orange juice, blending well. Stir in orange peel. Pour half of batter in greased 9" square pan.
Combine brown sugar and walnuts. Divide in half. Add chocolate chips to one half. Sprinkle half of mini-chip streusel containing chocolate chips evenly over batter. Spoon remaining batter into pan and spread evenly to cover streusel. Sprinkle remaining streusel over top. Bake at 350 degrees or until tester comes out clean. Sprinkle warm cake with chocolate mini-chips. Serve warm or cold. | | |
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| | Cinnamon Buttermilk Coffee Cake Recipe |
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| Ingredients:
2 1/4 cups flour
1 cup light brown sugar
3/4 cup granulated sugar
2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
3/4 cup corn oil
1 cup sliced almonds
1 tsp baking powder
1 tsp baking soda
1 egg
1 cup buttermilk
Instructions:
Mix flour, brown sugar, granulated sugar, 1 tsp cinnamon, salt, and ginger. Using electric mixer, blend in corn oil. Remove 3/4 cup of the mixture and combine it with the almonds and remaining teaspoon of cinnamon. Mix and set aside. To remaining flour mixture, add baking powder and baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13 x 9 pan. Sprinkle almond mixture over top.
Bake 350 degrees for 35-45 minutes, or until done.
Cut into squares. | | |
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