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Reply
| | From:  Genie· (Original Message) | Sent: 10/30/2007 4:15 AM |
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Reply
| | | From: Genie· | Sent: 6/30/2008 4:31 AM |
| Pumpkin Pound Cake
Preheat oven to 350º F. Grease and flour a Bundt cake pan.
~~~Cake~~~
2-3/4 cup sugar
1-1/2 cups butter
1 tsp. vanilla extract
6 eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 cup canned pumpkin
In a mixing bowl, cream sugar and butter. Add vanilla and eggs; beat well.
Add flour, baking powder,
salt, cinnamon and ginger.
Slowly mix into creamed mixture, alternately with the canned pumpkin. Beat
well after each addition.
Pour batter into prepared Bundt pan. Bake at 350º F., for 60 to 70 minutes.
Toothpick inserted in the
middle should come out clean. Cool for 10 to 15 minutes before turning out
onto a serving plate.
~~~Walnut Maple Sauce~~~
1 cup firmly packed brown sugar
1/4 cup natural maple syrup
1/2 cup heavy whipping cream
2 TB butter
1/4 tsp. salt
1 tsp. vanilla extract
1/2 to 1 cup walnuts
In a medium sauce pan, combine brown sugar, maple syrup, heavy whipping
cream, butter, and salt.
Bring to a boil over medium heat; stirring constantly. Reduce heat to low;
simmer for 5 minutes, stirring constantly. Remove from heat. Add vanilla and
walnuts. Serve sauce warm over cake.
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Reply
| | | From: Genie· | Sent: 7/16/2008 2:09 AM |
| Almond Pound Cake with Citrus Lavender Glaze
3/4 cup cake flour, sifted
1/4 tsp. baking powder
1 8-oz. can almond paste
1 cup sugar
1/4 tsp. salt
12 Tbsp. unsalted butter (3/4 cup), softened
4 extra-large eggs
1 recipe Citrus Lavender Glaze
1/4 cup whipping cream
Butter and lightly flour an 8x4x2-inch loaf pan; set
aside. Combine the cake flour and baking powder in a
small bowl; set aside. Crumble the almond paste into
the bowl of a food processor. Add sugar and salt.
Process until the mixture is combined, scraping down
the sides and bottom of the bowl with a rubber
spatula. (Mixture should appear grainy with no lumps
remaining.)
Transfer the mixture to the large bowl of a stand
mixer. With the mixer on low to medium speed, add the
butter, 1 tablespoon at a time, until all the butter
is added, scraping sides and bottom of the bowl
constantly. Increase the speed to high and beat until
the mixture is nearly smooth.
Add the eggs, 1 at a time, to the almond paste
mixture, beating well after each addition. With the
mixer on low speed, add the flour mixture and beat
just until combined.
Pour the batter into the prepared pan and bake for 50
to 60 minutes until the top is golden and a wooden
toothpick inserted near center comes out clean. Cool
on a wire rack for 10 minutes. Remove from pan; cool.
Prepare the Citrus Lavender Glaze; brush half of the
glaze onto top and sides of the cake. For the sauce,
add whipping cream to the remaining glaze; heat in
saucepan until warm. Serve sauce with cake.
Makes 1 cake (8 to 10 servings).
Citrus Lavender Glaze: Combine 1/2 cup sugar, 2
tablespoons lemon juice, 2 tablespoons orange juice,
and 1 tablespoon lavender buds in a small saucepan.
Bring to boiling over medium heat. Remove from heat.
Strain to remove lavender.
Makes 1/2 cup
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Reply
| | | From: Genie· | Sent: 8/2/2008 7:21 PM |
Bittersweet Chocolate Pound Cake
6 oz Chocolate, unsweetened
2 c Flour
1 t Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb -- Water, hot
-- Water, cold
2 c Sugar
1 c Butter -- softened
1 t Vanilla extract
3 Eggs
-----RICH CHOCOLATE GLAZE-----
1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter -- softened
1/2 ts Vanilla extract
1 tb -- Water, hot tap, to 2 T
Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate, confectioners' sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake. | |
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Reply
| | | From: Genie· | Sent: 8/21/2008 8:22 PM |
| Apricot Brandy Pound Cake
Makes two 9-inch x 5-inch loaf pans (about 8 servings
each)
2 sticks (8 ounces) unsalted butter, softened
2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1/4 to 1/2 cup apricot brandy
1 teaspoon pure vanilla extract
Preheat the oven to 325F. Lightly grease and flour two
9-inch x 5-inch loaf pans.
Use an electric mixer to cream the butter in a medium
bowl. Add about half the sugar and beat until it is
well blended, and then add the remaining sugar. Beat
until the mixture is fluffy, scraping down the
sides of the mixing bowl as needed. Beat in the eggs,
one at a time.
Combine the flours, salt, and baking soda in a medium
bowl. Stir
together the remaining ingredients in a small bowl.
Alternately add the flour and sour cream mixtures to
the butter mixture, stirring until just blended.
Pour the batter into the prepared pans. Bake for about
1 hours or until a toothpick inserted into the centers
comes out clean. Cool in the pan on a rack for about
10 minutes. Run a knife between the edges of the cakes
and the pans, and then remove the cakes from the pans.
Turn right side up and cool completely on the rack.
To store the cakes, after they are completely cool,
wrap in plastic and refrigerate. Add a layer of foil
if freezing. Or, cut the cake into individual slices.
Place the slices in zip-top bags; press to remove the
excess air from the bags, seal, and freeze for up to 4 months.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:52 PM |
| Buttermilk Pound Cake 1 c. butter or Crisco
4 eggs
3 c. sugar
3 c. flour
1 c. buttermilk
1/4 tsp. Soda
1 tsp. Vanilla
1 tsp. Lemon
Add 1/2 tsp. salt, if Crisco is used
Cream butter and sugar in mixer. Add other ingredients and beat for 3 minutes at medium speed. Bake 1 hour at 375 degrees.
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