[CAKE-RECIPE] guava chiffon cake
* Exported from MasterCook * GUAVA CHIFFON CAKE (nectar) - allrecipes Recipe By : Laura Sacks Serving Size : 0 Preparation Time :0:00 Categories: Cakes - Fruit Cakes - Layer Amount Measure Ingredient -- Preparation Method 2 1/4 cups all-purpose flour 2/3 cup white sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 1/2 cup water 6 fluid ounces guava nectar 5 egg yolks 2 teaspoons vanilla extract 2 teaspoons grated lemon zest 3 drops red food coloring 8 egg whites 1/2 teaspoon cream of tartar 1/2 cup white sugar Prep Time: 20 Min * Cook Time: 25 Min *Ready In: 45 Min Yield 3 cake layers Preheat oven to 325 degrees F (165 degrees C). Prepare three 9 inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess. Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack. Servings Per Recipe: 15 COMMENTS Please use cake flour instead of all-purpose. At least half the quantity. Also, did not use red food coloring- no reason to make it schmancy for internal use. However for a party that would be festive! Delicious! I frosted with a pineapple-cream cheese frosting, which was delicious, but I would like to try with guava glaze and whipped cream like some other reviewers. My DH absolutely loves this cake. Since discovering this recipe I have made it four times in two months lol. I made a glaze to go in the middle for a little extra quava flavor but my dh thought it was too bitter so I mixed the glaze with some cream cheese frosting and wow it was fantastic. Making it for his birthday again today. One to keep for sure. Made this as my own birthday cake and loved it!! I frosted it with whipped cream and made some guava glaze to go in the middle and on top. Everyone loved it and I ended up making it just a week later for 20 people. For the glaze I used 1 c. guava concentrate thickened by 2 T. corn startch and 2 T. water. Thats enough to put between 3 layers and go on top. I made this 5 times in the past week. I wanted guava chiffon cake w/whipped cream and guava topping. Cake flour is the only way to go to get the light, fluffy chiffon. All-purpose flour creates a denser and sometimes fallen cake. Use frozen guava juice concentrate (or passion fruit) in batter for a stronger flavor. 1 c. of egg whites is enough (6 jumbo/7 large eggs), just beat them until very stiff to hold volume. If not beaten long enough, you'll have baked guava pudding. For guava topping, the ideal recipe is 1 c. concentrate thickened on stove with previously mixed 1 T. corn starch and 2 T. water. I only had guava pulp (Goya brand) available and made my own concentrate: 2 c. guava pulp with 1/4 c. sugar to reduced to 1 c. I thickened with the corn starch/water mixture.* When desperate, thin some guava jam with water, and it works fine! *Using the reduced pulp in the cake makes for a flavorful though denser cake, more like guava bread. I wouldn't recommend it if you want a real chiffon. The cake was moist and light, but needed a little something more. I decided to try and duplicate the way the cake is served from this well known Hawaiian Bakery in LA. I began by making a filling combining 2 cups guava nectar and 1/4 cup sugar. Bring to a boil and remove from heat. Blend in 1/4 cup cornstarch mixed with a small amount of water. Let cool. Frost each layer with whipped cream and some guava filling. You can then frost the entire cake with whipped cream. For color, you can also spread some of the filling on the top of the cake. Chill before serving. Not exactly the same as the Hawaiian bakery, but close enough to satisfy my tastebuds. This is a very light cake especially when frosted with a whipped cream frosting. In fact, you can eat at least twice as much! Makes for such a pretty pink birthday cake. Description: "Moist and fluffy with a tropical twist. Great for a Hawaiian style party!
[CAKE-RECIPE] vanilla malt icing
* Exported from MasterCook * VANILLA MALT ICING - chow.com Recipe By : Aida Mollenkamp Serving Size : 0 Preparation Time :0:00 Categories: !! 5 or LessCakes - Frosting/Icing/Filling Amount Measure Ingredient -- Preparation Method 3 sticks unsalted butter -- (12 ounces) at room temperature 1 1/2 cups powdered sugar 3/4 cup malted milk powder 1/2 cup whole milk -- at room temperature 2 teaspoons vanilla extract 1/4 teaspoon kosher salt Total: 10 mins Active: 10 mins Makes: 4 cups What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat, and milk, and is the key ingredient in malted milk shakes. Look for it next to the powdered chocolate milk and other drink mixes at your local grocery store. Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator. Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies. delicious! 1/3 of this batch (only made 1/3 of the recipe) frosted 24 cupcakes. added a bit extra confectioner's sugar to get it to the right texture. easy too. I think next time I will cut back on the amount of butter. It was very good and got rave reviews from my tasters. I liked the malty taste and aroma. Instead of the chocolate malt cake I used a French vanilla box mix (I'm really NOT a baker at all!) and put whipped milk chocolate frosting and a layer of crushed chocolate covered malt balls in between the layers of the cake. I frosted the top and sides with this vanilla malt frosting and stuck whole egg shaped malt balls around the sides (it was an Easter birthday). I saved the other hlaf of this icing recipe to use later on cupcakes.-COLLAPSE Nice buttery & malty frosting. Try cutting down the butter to 1 1/2 sticks and adding 1/2 cup extra powder sugar gives it a bit more stiffness & body to frost the cake. Description: "Vanilla frosting is the ultimate topping for cakes or cupcakes. Here the classic is revved up with some malt powder, for a twist so tasty we stole a few spoonfuls of frosting to eat straight up." Source: "http://www.chow.com/recipes/12215-vanilla-malt-frosting"; S(Formatted for Mastercook): "by Deirdre Dee (zosha) 4-11" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4134 Calories; 297g Fat (63.6% calories from fat); 31g Protein; 351g Carbohydrate; 1g Dietary Fiber; 804mg Cholesterol; 1634mg Sodium. Exchanges: 1/2 Non-Fat Milk; 59 1/2 Fat; 23 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] lemon cream cheese icing
* Exported from MasterCook * LEMON CREAM CHEESE ICING - DianaRattray Recipe By : Diana Rattray, Serving Size : 0 Preparation Time :0:00 Categories: !! Church BakingCakes - Frosting/Icing/Filling Amount Measure Ingredient -- Preparation Method 4 ounces cream cheese -- softened 4 ounces butter -- softened 3 1/2 cups powdered sugar 2tablespoons fresh lemon juice 1 teaspoon finely chopped lemon zest -- (1 to 2) Combine all ingredients; beat until fluffy. This recipe makes enough to frost and fill a layer cake or frost a tube or bundt cake. Description: "Use this frosting to frost and fill a layer cake or frost a Bundt cake." Source: "http://southernfood.about.com/od/icingrecipes/r/bl61106c.htm"; S(formatted by Deirdre Dee): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2850 Calories; 132g Fat (40.7% calories from fat); 10g Protein; 424g Carbohydrate; trace Dietary Fiber; 373mg Cholesterol; 1276mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 25 1/2 Fat; 28 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] double chocolate rum cake
* Exported from MasterCook * Double Chocolate Rum Cake Recipe By :Anne Byrd Serving Size : 0 Preparation Time :0:00 Categories: bundt cake mix chocolate Amount Measure Ingredient -- Preparation Method 1package chocolate cake mix -- w/o pudding 1package chocolate instant pudding and pie filling 3/4cp water 1/2cp dark rum 1/2cp vegetable oil 4 large eggs 6 ounces semisweet chocolate chips **Sauce 1/2cp seedless raspberry jam 1/4cp dark rum **SHINY CHOCOLATE GLAZE 2tablespoons butter -- melted 2tablespoons unsweetened cocoa -- American style (Hershey) 1/4cp heavy whipping cream 1 cp powdered sugar -- sifted 2 teaspoons vanilla Spray 12 cup bundt pan with vegetable spray & dust with flour. Preheat oven to 350 degrees. Set rack in middle of oen. Cake: Dump all ingredients execept chocolate chips into bowl & mix for 2 minutes. Fold in chocolate chips. Pour into prepared pan. Bake at 350 for 50-55 minutes or until done. Whend one, let cool for 10-20 minutes and invert onto cake. Poke holes into cake & pour sauce over cake. SAUCE: Heat raspberry jam until it becomes liquid, mix rum into jam SHINY CHOCOLATE GLAZE Melt butter in small saucepan, add cocoa & crem. Cook, stirring until it starts to thicken, do not boil. In a bowl, have the powdered sugar & vanilla ready. Pour chocolate mixture into bowl & stir until sugar is ncorporated into chocolate. Pour over cake. Cool completely before cutting. Description: "Another keeper -- soo good!" Source: "Cake Mix Doctor" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4948 Calories; 284g Fat (49.7% calories from fat); 60g Protein; 587g Carbohydrate; 25g Dietary Fiber; 992mg Cholesterol; 4935mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Non-Fat Milk; 53 1/2 Fat; 38 1/2 Other Carbohydrates. NOTES : American cocoa is preferable, but Dutch cocoa is accpetable. If you decide, like I did that you are tired & besides you know more than the author of the book & don't sift the powdered sugar for the glaze & find that you end up with itsy-bitsy lumps in the glaze that you can't get rid of, no matter how much you beat it. Pour it on anyway & sprinkle chopped walnuts on top -- it will hide the lumps just fine! Cake mix without the pudding is preferable (Duncan Hines). If you don't have that on hand than the pudding in the mix will just be a little heavier Can use devil's food cake mix too. Variations: Did not use sauce any time I made this as I neer had the raspberry jam on hand (1) substituted rum extract for the vanilla in the glaze (2) substituted rasperry chocolate chips in the batter & substituted 1/2 tsp raspberry extract for the vanilla in the glaze (3) heated the water in the cake & dissoled 3 TBSP instand coffee; substitutded coffee extract for the vanilla in the glaze. Deirdre Dee * zo...@execpc.com Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] peaches & cream cake
* Exported from MasterCook * MARY LOU WEYLER'S PEACHES & CREAM CAKE - LouisvilleCourierJournal Recipe By : Serving Size : 0 Preparation Time :0:00 Categories: !! BlueRibbon Cakes - Frosting/Icing/Filling Cakes - Fruit Cakes - Layer Amount Measure Ingredient -- Preparation Method Cake: 1cup unsalted butter -- softened 2 cups sugar 6 large eggs at room temperature 3 cups soft wheat flour (such as White Lily) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1cup buttermilk 2 teaspoons vanilla Meringue layer: 3/4 cup plus 2 teaspoons sugar 1cup chopped pecans -- toasted 4 egg whites 1/8 teaspoon cream of tarter 1 Pinch salt Peach filling: 1 3/4cup dried peaches 1 1/2 cups water 1/4 cup sugar 2tablespoons light corn syrup Buttercream frosting: 1 1/4 cups unsalted butter -- softened 2 pounds powdered sugar -- sifted 2 teaspoons vanilla 1/4 teaspoon almond extract 1 1/2 cups whipping cream If you can't find dried peaches, combine dried apricots and pears, or use apricots only, for the filling. To make the cake: Grease and flour 2 10-inch cake pans. Heat oven to 325 degrees. Beat butter in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cake layers from pans and let cool completely on racks. To make the meringue: Grease a 10-inch springform pan; line the bottom with aluminum foil and sprinkle the foil with 2 teaspoons sugar. Set aside. Position a metal blade in the bowl of a food processor and add the pecans and 3/4 cup sugar. Process until the pecans are finely ground, stopping once to scrape down the sides; set aside. Combine egg whites, cream of tartar and pinch of salt. Beat at high speed with an electric mixer until soft peaks form. Fold in pecan mixture. Spread in prepared pan. Bake at 250 degrees for 1 hour and 30 minutes to 1 hour and 45 minutes or until thoroughly dry. Cool completely in pan on a wire rack and carefully remove from pan. Remove foil. To make peach filling: Combine fruit and water in a medium saucepan and bring to a boil. Cover, remove from heat and let stand 30 minutes or until peaches are soft. Add sugar and syrup and bring to a boil. Reduce heat and simmer 30 minutes uncovered, or until most of the liquid evaporates. Remove from heat. Position the metal blade in the bowl of a food processor. Add peaches and process until smooth, stopping once to scrape down the sides of the bowl. Cool before using. Makes 2 cups. To make buttercream frosting: Beat butter, 1 cup powdered sugar and flavorings. Beat at medium speed until blended. Add remaining powdered sugar to the butter mixture, alternately with whipping cream, beating well after each addition. Beat at high speed until mixture is smooth and of spreading consistency. To assemble the cake: Place 1 cake layer on a cake plate and spread with half of the peach filling. Spread 1 cup frosting over filling and top with meringue. Spread remaining filling over meringue layer, and spread 11/2 cups frosting over filling. Top with remaining cake layer. Spread top and sides of cake with remaining frosting, as desired. Chill 2 to 3 hours. Decorate cake as desired. Serves 10. MARY Lou Weyler doesn't consider herself tough competition in the cake contests at the Kentucky State Fair. "I'm not a cake person; I just can't decorate," says the Elizabeth, Ind., baker. "I do more with pies." Weyler won a blue ribbon for the blueberry peach pie that she made with the peaches that came from her peach trees. She also won with a cake -- one of more than 4,600 entries in the culinary competition at the Kentucky State Fair this year. Her "peaches-and-cream" cake took a blue ribbon in the category that most people call "favorite cake" -- the one the entry book calls "Your Favorite Cake, Any Kind Not Mentioned Above." The cake competition has 20 different categories. "Favorite cake" arouses more interest than the others because
[CAKE-RECIPE] GA peach poundcake
* Exported from MasterCook * GA Peach Pound Cake Recipe By : Peggy Trowbridge Filippone Serving Size : 0 Preparation Time :0:00 Categories: !! Church BakingCakes Amount Measure Ingredient -- Preparation Method 1cup butter or margarine -- softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cups fresh peaches -- pitted and chopped Original recipe yield: - 10 inch tube pan PREP TIME 20 Min COOK TIME 1 Hr 10 Min READY IN 1 Hr 30 Min SERVINGSAbout scaling and conversions Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. http://www.recipes-from-friends.com/cake2/index.htm lotsa pound cake recipes 2 peaches = 1 mango This is a Keeper! Just delicious. Do make with sugar for wonderful crust. I added a few more peaches because I love them so but not necessary. I'm making lots to freeze Wonderful Recipe! I'm going to make it again tonight and freeze them to have this winter! Thanks! FYI-I've since taken one out of the freezer and let it thaw and it was still wonderful! This cake was fantastic! I made it with apples and blueberries, and it was delicious! The blueberries were especially pretty once the cake was sliced. Like others said, the cake didn't easily come out of the greased pan, but once I buttered and sugared the pan, it came out much better. Also, the sugar makes a sweeter, browner crust. Very easy to make, a rich and moist cake. I have made this twice now - once with peaches and once with nectarines. It is definitely better with peaches, in case you're considering that substitution. And I couldn't find any comments about whether to peel the peaches, so I didn't, and my husband couldn't believe I had left the skins on. They just sort of melt in. This cake does NOT need any sort of topping, other than maybe a scoop of vanilla ice cream. I did make the caramel syrup some reviewers suggested, but it was totally unnecessary. This is a definite favorite in my house now, so since peaches are out of season, I'm going to have to try it with canned instead of fresh. Delicious!!! I loved this recipe. My husband hates butter (what a wierdo!) and he found it a little rich, but to me that's perfect. I'll use this again - and maybe try it with other fruit in season. Thanks for the post! Thought this was great! I make two loaves out of the recipe and I've already made it three times. (Freezes well too.) I used the advice of a few members and added a tsp. of almond extract. It really added a wonderful flavour. Will definitely be a keeper in my recipe box! Superb!! Really wonderful texture and flavour. I don't think it matters what kind of peaches as long as they are ripe and juicy. I just bought a huge case here in Canada and don't even know where they came from, but probably not Georgia peaches, anyways very good thank you, will make again and might a few nuts... I used nectarines as I didn't have any peaches. Once I'd pitted the nectarines I brushed the flesh with some lemon juice . I didn't have a tube tin so I made this in 2 loaf pans. Very moist cake with a very smooth texture. Thanks I really loved this cake fresh out of the oven, served with homemade ice cream. I'm giving it a 4 because it didn't taste quite as good the next day, with no ice cream! But it was very moist and I absolutely loved it that first night! I will probably add another peach to it next time. Also, it took 90 minutes to bake for me. We enjoyed this recipe, but it seemed to be missing a topping. Our favorite was a peach/raspberry sauce. I made it using 2 cups fresh peaches, 2 cups frozen raspberries, 1/2 tbsp cornstarch and 1/2 tsp Splenda. Just cook it until thick and put over the pound cake. I live in the heart of Ga peach country..in fact, have an orchard 4 miles from my house! This recipe was a HUGE hit at my church dinner. EVERYONE wante the recipe, but I was ready..took copies with me after sneaking a taste before leaving the house! Great
[CAKE-RECIPE] apricot hazelnut tortr
* Exported from MasterCook * Apricot Hazelnut Torte - TOH Recipe By : Serving Size : 13Preparation Time :0:00 Categories: !! BlueRibbon Cakes Amount Measure Ingredient -- Preparation Method 1cup hazelnuts -- ground 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs -- separated 2tablespoons water 1 teaspoon vanilla extract 1cup sugar -- divided 2 cups whipping cream 1/4 cup confectioners' sugar 2/3 cup pureed canned apricots 1/2 cup apricot jam -- warmed Whipped cream -- optional sliced apricots -- optional Hazelnuts -- whole or chopped optional Husband Gerry and I, married 36 years, love it when our children and grandchildren visit. One cake that gets "oohs" and "aahs" from the family every time is this luscious torte. It's as light as a feather and tastes heavenly. Plus, it looks so beautiful, it's perfect for special occasions. SERVINGS 12-14 PREP 20 min. COOK 20 min. TOTAL 40 min. In a bowl, combine hazelnuts, flour, baking powder and salt; set aside. In a mixing bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside. In another mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. Line two greased 9-in. round baking pans with waxed paper; greased the paper. Spread batter evenly into pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Fold in apricots. Split each cake into two layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in the refrigerator. Yield: 12-14 servings. Source: "http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=14080"; - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 334 Calories; 22g Fat (57.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] banana cake
* Exported from MasterCook * Banana Cake - BananaRecipesFromJamaica Recipe By :Banana Recipes From Jamaica Serving Size : 0 Preparation Time :0:00 Categories: Desserts Amount Measure Ingredient -- Preparation Method cake 1/2 cup butter -- 1 stick 1cup sugar 2 eggs 3 ripe bananas -- pureed 2 cups flour 1/2 teaspoon nutmeg 1 teaspoon bicarbonate of soda -- baking soda 1/2 cup cashew nuts -- chopped Merringue 4 egg whites 1cup sugar 2Tablespoons light rum Cream butter & sugar; beat in eggs one at a time. Fold in mashed bananas & flour sifted with soda & nutmeg. Add cashew nuts. Bake about 50 minutes in lined, greased cake tin. zosha's notes: skip the "lining", just butter & flour. Generally a cake tin would mean an 8" round cake pan. You could make it in a loaf pan as well. The meringue is obviously part of the cake, but it doesn't say what you are supposed to do with it. I suspect that it is one of those things you are supposed to know. So here is my guess ... spread the meringue after the cake has cooked & cooled and bake a little while longer. Meringue: beat egg whites, add sugar & rum gradually and continue beating until mixture holds a peak. Source: "1965 * Jamaica Festival of Culinary Arts Competition" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3556 Calories; 105g Fat (26.7% calories from fat); 53g Protein; 593g Carbohydrate; 7g Dietary Fiber; 672mg Cholesterol; 1305mg Sodium. Exchanges: 12 1/2 Grain(Starch); 3 1/2 Lean Meat; 19 1/2 Fat; 27 Other Carbohydrates. NOTES : from zosha's files * formated by Deirdre Dee * posted to BlueRibbonRecipes Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] unburned chocolate pound cake
* Exported from MasterCook * Unburned Chocolate Pound Cake Recipe By :Catherine Hanley Serving Size : 20Preparation Time :0:00 Categories: blue ribbon bundt chocolate pound cake Amount Measure Ingredient -- Preparation Method 3 cp flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2cp unsweetened cocoa powder -- preferably American (Hershey's) 1/2cp shortening 1 cp butter -- softened 3 cp sugar 5 eggs -- room temperature 1 teaspoon vanilla 1/2cp milk 3/4cp buttermilk Preheat oven to 325F. Generously grease & dust a 10" tube pan with cocoa. Sift flour, baking powder, salt & cocoa powder into a medium size bowl. In a large bowl, cream shortening & butter to blend; gradually add sugar, beating until light & fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternate flour mixture, milk & buttermilk, beating until batter is smooth & well-blended. Pour batter into prepared pan. Bake in preheated oven 1 1/4 hours or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 15 minutes. Invert on a serving plate. Cool compteley before serving. Makes 1- 10" cake Description: "Amy A Jackson Gilbert, SC * South Carolina State Fair" Source: "Blue Ribbon Winners: America's Best State Fair Recipes" Copyright: "HP Books * Los Angeles CA * 1985" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 12g Fat (34.2% calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. NOTES : Amy Jackson's chocoholic husband Allen is her office taste tester. At his suggestion, she substituted buttermilk for part of the liquid in hr original chocolate poundcake. They developed a winner that was awarded a blue ribbon the first tie she entered the state fair, competing against Deep South poundcake experts. Thought: substitute buttermilk & some flour for sourdough? Deirdre Dee * zo...@execpc.com Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] cranberry upside down cake
* Exported from MasterCook * Cranberry Upside Down Cake Recipe By :Mariam Jacobs: The Brown Bag Lunch Cookbook Serving Size : 0 Preparation Time :0:00 Categories: Desserts Amount Measure Ingredient -- Preparation Method 1 tablespoon unsalted butter 1cup light brown sugar 4 cups cranberries -- frozen or fresh, washed, picked over 2 1/2 cups unbleached all-purpose flour 1 1/2 cups brown sugar 3 teaspoons baking powder 1 lemon -- zest 1cup 2% low-fat milk 2 eggs 1/2 cup applesauce 1/4 cup extra-light-tasting olive oil 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1. Preheat the oven to 350F. Generously grease a 9-by-13-inch baking pan. 2. Sprinkle 1/2 cup of the brown sugar over the pan. Sprinkle the cranberries over that and top with the remaining 1/2 cup of sugar. Cover the pan tightly with aluminum foil. Bake the berries for 30 minutes. Take the pan out of the oven and remove the foil carefully (steam will escape). 3. Meanwhile, put the flour, 1 1/2 cups of brown sugar, baking powder, and lemon zest in a food processor fitted with the steel blade. Process until well blended. 4. Add the milk, eggs, applesauce, oil, and extracts. Let the food processor run for 1 minute, scraping the sides down occasionally Spoon the batter over the cranberries and smooth out gently. 5. Bake the cake for 35 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. 6. Remove the cake from the oven and run a spatula around the edge. Invert the cake onto a serving plate, leaving the pan over the cake for a few minutes. Serve hot, warm, or cold. VARIATION: Almond Cranberry Upside-Down Cake: After the cranberries are baked, sprinkle 1/4 cup slivered almonds over them, before pouring in the batter. Omit the lemon zest and replace the lemon extract with 1/2 teaspoon of almond extract. Cuisine: "{Posted}" Source: "Brown Bag Lunch Cookbook: Great Choices for Healthy Lunches in Today's Fast-Paced Work Environment" Copyright: "2004 for Globe Pequot ISBN: 0762727586" Yield: "15 pieces" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3522 Calories; 81g Fat (20.2% calories from fat); 53g Protein; 669g Carbohydrate; 18g Dietary Fiber; 473mg Cholesterol; 1877mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 Fruit; 1 Non-Fat Milk; 15 Fat; 23 1/2 Other Carbohydrates. NOTES : I brought this cake to a Christmas gathering and it was a huge success. The jewel-like cranberries end up on top and the cake is delicious. You can also place the traditional pineapple on the bottom of the pan. It is a sweet cake, so a little goes a long way. Recipes MAKES 15 PIECES Nutr. Assoc. : 0 0 0 5738 0 0 0 0 0 0 986 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/