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| | From:  Genie· (Original Message) | Sent: 1/20/2008 3:18 AM |
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Reply
| | | From: Genie· | Sent: 5/8/2008 7:31 PM |
Melt-In-Your-Mouth Blueberry Cake Ingredients 2 eggs separated
1 cup sugar
¼ cup shortening
1 teaspoon vanilla
1 ½ cups sifted flour
1 teaspoon baking powder
1/3 cup milk
1 ½ cups fresh blueberries How to Make Homemade Blueberry Cake Beat the egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream shortening (cream as a verb means to beat an ingredient or a couple of ingredients together until soft and smooth) and add the salt and vanilla. Add the remaining sugar slowly. Add the sifted dry ingredients alternatively with the milk. Fold in the beaten egg whites and then the blueberries. The recipe says to use some of the flour “called for in recipe and gently shake berries in �?so they won’t settle. I’m not sure what this means but I’m guessing by coating the blueberries with some flour they won’t sink to the bottom. Add the mixture to a greased 8 x 8 inch baking pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees F. for 50 to 60 minutes. This recipe serves eight and is absolutely delicious. We served it with ice cream for dessert |
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Reply
| | | From: Genie· | Sent: 5/18/2008 9:22 PM |
Strawberry Boston Cake By Lynne Bishop INGREDIENTS: - VANILLA PASTRY CREAM:
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1 1/4 cups 2% low-fat milk
- 1/3 cup maple syrup
- 1 egg, lightly beaten
- 1 teaspoon margarine
- 1 teaspoon vanilla extract
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- CAKE:
- Vegetable cooking spray
- 3 1/2 tablespoons margarine
- 1/2 cup sugar
- 1 egg yolk
- 1 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
- 2 egg whites
- 3 tablespoons sugar
Strawberries * washed and tops cut evenly off Strawberry Glaze * supermarkets carry this..One (1)container or bag will do it! Toasted Almonds * crushed Directions: - Prepare Vanilla Pastry Cream: Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface of pastry cream, and chill.
- Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Set aside.
- Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add egg yolk; beat well. Combine flour, baking powder, and salt; add to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed until blended after each addition. Stir in vanilla.
- Beat egg whites at high speed of mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan.
- Bake at 350 degrees for 35 minutes or until cake springs back when touched in center. Cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; cool completely on wire rack.
- Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Dip Clean Dry Strawberries with tops cut off in Strawberry Glaze and put with cut layer down on top layer of cake until entire top of cake is covered. Fill in places where cake is showing with Glaze and spread Glaze on sides of cake in small bag...crush almonds with rolling pin and then take crushed toasted almonds and press into sides starting from bottom to top. Enjoy!
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Reply
| | | From: Genie· | Sent: 5/19/2008 9:44 PM |
Strawberry Crunch Cake - Jolene 2 c Flour
2 tb Flour, whole-grain wheat
4 ts Baking powder
1/2 c Sugar
3/4 ts Salt
3/4 c Milk
2 Eggs
1/2 ts Lemon extract
1 ts Vanilla
2 c Fresh strawberries -- sliced
1/2 c Sugar
1/3 c Sugar
1/3 c Flour
2 tb Flour, whole-grain wheat
1/3 c Butter -- softened
1/4 ts Nutmeg
Whipped cream
Combine the first 9 ingredients and mix well. (it is quite thick) Spread in a greased 10-inch springform pan. Sprinkle sliced strawberries and 1/2 cup sugar over top of batter. In another bowl, combine 1/3 cup sugar, flours, butter, and nutmeg. Mix with a fork until crumbly and sprinkle over strawberries. Bake at 425^ 30-40 minutes. Serve warm with whipped cream. | |
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Reply
| | | From: Genie· | Sent: 6/13/2008 9:25 PM |
Strawberry Cinnamon Chiffon Cake
2 1/4 cups cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
6 eggs
1/2 cup oil
3/4 cups water
1 1/2 teaspoons vanilla
1/4 teaspoon cream of tartar
1 quart strawberries
2 1/2 cups heavy cream
Mix the flour, 1 cup sugar, baking powder, cinnamon and salt. Mix the egg yolks, oil, 1 teaspoon of the vanilla and water, add to the flour mix and beat until smooth.
Beat the egg whites and cream of tartar until soft peaks, add 1/2 cups of sugar and beat until stiff, fold into batter. Pour the batter into an angel food cake pan, bake at 350 for 60 to 70 minutes.
Hull and chop 1/2 of the berries. Beat the cream, remaining 1/2 cup sugar and remaining 1/2 teaspoon of the vanilla until stiff. Mix half the whipped cream with the chopped berries.
Cut off the top inch of the cake. Cut a trough in the cake leaving about a half inch on either side and make it two inches deep, remove the cake from the trough. Fill it with the cream and berry mix, put the top back on, frost with the rest of the whipped cream and garnish with the rest of the berries.
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Reply
| | | From: Genie· | Sent: 6/15/2008 6:43 PM |
| St. Louie Ooey Gooey Berry Butter Cake
5 Tbsp melted butter
1/2 cup granulated sugar
2 large eggs
2/3 cup sour cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 oz. (1/2 large package) softened cream cheese
1 1/2 cups powdered sugar
1 cup blackberries (such as Marion)
1 cup blueberries
Preheat oven to 350 F. Butter and flour a 9-inch cake pan with a
removable rim (a springform pan).
In a mixer bowl, beat butter, granulated sugar, and 1 egg until
mixture is pale and thickened. Beat in sour cream. Combine flour,
baking powder, and soda. Beat flour mixture into butter mixture
until smooth and thoroughly combined. Spread batter evenly in
prepared pan.
Bake in a 350 F oven until cake is pale golden and springs back
slightly when gently pressed (20 to 25 minutes).
Meanwhile, in the clean mixer bowl beat the cream cheese, powdered
sugar, and remaining egg until smooth. Spread over the cake and
arrange the blackberries and blueberries on top. Return the cake
to the oven and bake until the edges of the topping are set and
lightly browned, but the center still jiggles slightly when the
pan is gently shaken (20 to 25 minutes). Let cake cool completely
on a wire rack. Then carefully loosen cake from rim and remove rim.
Serve or, if making ahead, chill in an airtight container up to 1
day. Bring to room temperature to serve. Makes 10 servings.
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Reply
| | | From: Genie· | Sent: 6/15/2008 6:48 PM |
Huckleberry Cake 1 1/2 cups cake flour*
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or partially thawed frozen huckleberries or
blueberries In a large mixing bowl stir together flour, sugar, baking powder and salt. In a separate bowl brat together milk, egg, butter and vanilla extract. Stir milk mixture into the flour mixture, blending just until dry ingredients are moistened. Stir in huckleberries or blueberries. Turn into greased 8-inch square pan. Bake in 400° oven 40 minutes or until a wooden pick comes out clean when inserted in center. Cool in pan on a rack. Cut huckleberry cake in squares to serve. Makes about 9 (3x3 inches each) servings of huckleberry cake. *To substitute all-purpose flour for the cake flour - For each cup of
cake flour, measure out 1 cup of all-purpose flour then remove 2
tablespoons. | |
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Reply
| | | From: Genie· | Sent: 6/15/2008 6:48 PM |
Cherokee Huckleberry-Honey Cake - 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup honey
- 3 eggs, beaten
- 1/2 cup milk
- 1-1/2 cups plus 1 tablespoon unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh huckleberries or blueberries or frozen or canned berries, well-drained
Preheat oven to 350 degrees. In a mixing bowl, cream together butter, sugar, and honey. Beat in eggs and milk. Sift in 1-1/2 cups flour, baking powder, and salt. Combine thoroughly In a small bowl, toss berries with remaining flour. Gently fold berries into batter. Pour batter into a 5 x 9-inch loaf pan. Bake for about 1 hour, until the cake is golden brown and a knife inserted into the center comes out clean. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 4:04 AM |
Strawberry Chocolate Mousse Cake
Yield: 12 servings.
1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.
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