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| | From:  Genie· (Original Message) | Sent: 10/19/2007 3:48 AM |
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Reply
| | | From: Genie· | Sent: 10/19/2007 3:48 AM |
| Mardi Gras Party Cake
2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups Pillsbury BEST(R) All Purpose or Unbleached
Flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk*
1/2 cup shortening
3 eggs
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup half-and-half or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 egg, slightly beaten
2 tablespoons margarine or butter
1 cup coconut
1 cup chopped nuts
1 cup whipping cream
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
Heat oven to 350 degrees F. Generously grease and
flour two 9-inch round cake pans.** In small saucepan
over low heat, melt 2/3 cup butterscotch chips in 1/4
cup water, stirring until smooth. Cool slightly.
Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, all remaining cake
ingredients and cooled butterscotch mixture; beat at
low speed until moistened. Beat 3 minutes at medium
speed. Pour batter into greased and floured pans.
Bake at 350 degrees F for 20 to 30 minutes or until
toothpick inserted in center comes out clean. Cool 10
minutes; remove from pans. Cool 30 minutes or until
completely cooled.
In medium saucepan, combine 1/2 cup sugar and
cornstarch; stir in half-and-half, 1/3 cup water, 1/3
cup butterscotch chips and 1 egg. Cook over medium
heat until mixture thickens, stirring constantly.
Remove from heat. Stir in margarine, coconut and nuts;
cool slightly.
In small bowl, beat whipping cream until soft peaks
form. Gradually add brown sugar and vanilla, beating
until stiff peaks form.
To assemble cake, place 1 cake layer, top side down,
on serving plate. Spread with half of filling mixture.
Top with second layer, top side up; spread remaining
filling on top to within 1/2 inch of edge. Frost sides
and top edge of cake with seafoam cream. Refrigerate
at least 1 hour before serving. Store in refrigerator.
Notes:
*To substitute for buttermilk, use 1 teaspoon vinegar
or lemon juice plus milk to make 1 cup.
**Cake can be baked in 13x9-inch pan. Grease bottom
only of pan. Bake at 350 degrees F for 30 to 35
minutes or until toothpick inserted in center comes
out clean. Cool completely. Spread top of cooled cake
with filling mixture. Serve topped with seafoam cream.
Yield: 16 servings
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Reply
| | | From: Genie· | Sent: 11/18/2007 3:08 AM |
Louisiana Praline Cake
Yield: 8 Servings
1/2 cup butter
2 eggs
1 1/2 cups hot water
1 cup quick oats
1 cup brown sugar
1 cup sugar
2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup pecans, chopped
1 tsp orange rind, grated
1/4 cup brown sugar
3 Tbsp butter
2 Tbsp heavy cream
1 cup pecans, chopped
Preheat oven to 325F. Combine oatmeal and water and let stand 15
minutes. Prepare 9" x 12" x 2" pan. Beat butter, eggs, and sugar
until creamy. Add oatmeal, flour, salt, soda, orange rind and
nuts. Beat 2 minutes. Bake for 45 to 60 minutes. Add topping
and return to oven on broil for 2 minutes. Watch closely as this
burns very easily.
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Reply
| | | From: Genie· | Sent: 1/30/2008 6:33 PM |
King Cake
1/4 cup butter
16 ounces sour cream
1/3 cup sugar
1 teaspoon of salt
2 packages of dry yeast
1 tablespoon of sugar
1/2 cup warm water
2 eggs
6 to 6 1/2 cups of flour
1/2 cup of sugar
1 1/2 teaspoons cinnamon
1/3-cup butter colored frosting
Colored sugars
Combine first 4 ingredients in a sauce pan, heat till butter melts,
stirring. Let cool a little. In large bowl, dissolve yeast and 1 tablespoon
sugar in warm water. Let stand 5 minutes. Add the cool butter mixture,
beaten eggs and 2 cups of flour. Beat at medium speed for 2 minutes or till
smooth. Gradually stir in enough remaining flour to make soft dough. Turn
dough onto lightly floured surface knead until smooth. (About 10 minutes).
Place in a well greased bowl, cover with a greased wax paper & let rise in
warm place free from drafts for 1 hour or until doubled in bulk. Combine 1/2
cup of sugar and cinnamon, set aside. Punch dough down & divide in half.
Turn one part of dough onto floured surface and roll into a 28 X 10
rectangle. Spread half of the butter and cinnamon mixture on dough. Roll
dough like a jellyroll. Do the same with remaining dough. Place dough roll
seam side down on well greased baking sheet. Bring rolls together to make
oval ring. Cover and let rise in warm place 20 minutes or until doubled in
size. Bake at 375 for 15 to 20 minutes.
COLORED SUGARS PASTE
Green paste
Purple paste
Yellow paste
12 tablespoons sugar
Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar
over the paste and rub together quickly. Place this mixture on wax paper, &
wash hands to remove color. Repeat process for other 2 colors. Place aside.
ICING
3 cups confectioners' sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is
too stiff, add more water until spreadable. Spread icing over top of cake.
Immediately sprinkle the colored sugars in individual rows consisting of
about 2 rows of green, purple and yellow.
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Reply
| | | From: Genie· | Sent: 5/17/2008 11:48 PM |
Cajun Yam Cake
Serves 8 to 10.
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups canned mashed yams
Filling
1 (20 ounce) can crushed pineapple
1 cup granulated sugar
2 1/2 tablespoons cornstarch
Cream Cheese Frosting
8 ounces cream cheese
1/4 cup (1/2 stick) butter
1 pound confectioners' sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Oil and flour three 9-inch cake pans. Set aside.
In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whipping after each addition.
In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla extract, pecans and mashed yams. When all is well blended, pour evenly into the cake pans. Bake for 40 minutes or until cake tester comes out clean.
While cake is baking, make filling by combining pineapple, sugar and cornstarch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes. When mixture has thickened, remove from heat and allow filling to cool.
In the bowl of an electric mixer, combine cream cheese, butter, confectioners' sugar and vanilla extract. Blend on low speed until well mixed. Whip until frosting is fluffy and smooth. Remove and set aside.
When cakes are done, remove from oven and allow to cool.
Remove cakes from baking pans and spread pineapple filling between layers. Frost with the cream cheese frosting and serve.
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:34 AM |
King Cake This is a New Orleans tradition at Mardi Gras (or Carnival, as the natives of that city call it). A little doll or coin is baked inside, and the person who gets it has to buy the King Cake at the next party!
1/4 C butter
16 ounces sour cream
1/3 C sugar
1 tsp. of salt
2 packages of dry yeast
1 Tbsp. of sugar
1/2 C warm water
2 eggs
6 to 6 1/2 C of flour
1/2 C of sugar
1 1/2 tsp. cinnamon
1/3 C butter colored frosting
colored sugars Combine first 4 ingredients in a sauce pan, heat till butter melts, stirring. Let cool a little. In large bowl dissolve yeast and 1 Tbsp. sugar in warm water. Let stand 5 minutes. Add the cool butter mixture, beaten eggs and 2 Cs of flour. Beat at medium speed for 2 minutes or till smooth. Gradually stir in enough remaining flour to make soft dough. Turn dough onto lightly floured surface knead until smooth. (About 10 minutes). Place in a well greased bowl, cover with a greased wax paper & let rise in warm place free from drafts for 1 hour or until doubled in bulk. Combine 1/2 C of sugar and cinnamon, set aside. Punch dough down & divide in half. Turn one part of dough onto floured surface and roll into a 28 X 10 rectangle. Spread half of the butter and cinnamon mixture on dough. Roll dough like a jelly roll. Do the same with remaining dough. Place dough roll seam side down on well greased baking sheet. Bring rolls together to make oval ring. Cover and let rise in warm place 20 minutes or until doubled in size. Bake at 375 for 15 to 20 minutes. COLORED SUGARS PASTE
Green paste
Purple paste
Yellow paste
12 Tbsp.s sugar
Squeeze a dot of green paste in palm of hand. Sprinkle 2 Tbsp.s sugar over the paste and rub together quickly. Place this mixture on wax paper, & wash hands to remove color. Repeat process for other 2 colors. Place aside.
ICING
3 Cs confectioners sugar
1/4 C lemon juice
3 - 6 Tbsp. water
Combine sugar, lemon juice and 3 Tbsp.s water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.
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Reply
| | | From: Genie· | Sent: 8/1/2008 7:54 PM |
Cajun Cake
This cake was born on the bayou. It has a caramel pecan sauce
that soaks into the cake.
3 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
3/4 cup evaporated milk
1/2 pound butter
1 cup chopped pecans
1 1/2 cups flaked coconut Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. Pour batter into prepared 9 x13 inch pan and bake at 350 degrees for 30 to 35 minutes or until done. Have topping ready when cake is done.
To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.
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