Search Results for '("C'

[rottiedogs]

Mutated Friendship Cake WIP
Submitted by MangoChutney - ... on June 08, 2011 at 6:47 pm

DESCRIPTION
This is an experiment in the use of multiple fermentation cultures, disguised as a cake recipe. This is on-going.

SUMMARY
Yield 8 rolls File under cake, kefir, sourdough, tibicos

INGREDIENTS
Day 1

200 g whole wheat sourdough starter, well fed
200 g kefir, kept in the refrigerator for some days
200 g sediment from refrigerated tibicos beverage
200 g applesauce (Mott's, use-by date several months ago)
200 g freshly ground whole wheat

Day 2

200 g freshly ground whole wheat
200 g applesauce as before
1/3 cup instant non-fat dry milk (adequate powder for one cup of reconstituted milk)

Day 3

Nothing

Day 4

200 g freshly ground whole wheat
200 g applesauce as before
1/3 cup instant non-fat dry milk (adequate powder for one cup of reconstituted milk)

Day 5

Nothing

Cinnamon Buns

10 oz batter
7 oz water
16 oz whole wheat flour
2 Tbsp olive oil
1 Tbsp sucanat
1/2 cup instant nonfat dry milk
2 tsp salt

Filling:

4 T butter
6 T sucanat
1.5 t cinnamon

INSTRUCTIONS
Day 1
Mix everything in a 1-gallon crock. Cover with a cotton cloth secured by a rubberband. Place in cabinet.

Day 2
Batter was bubbly, with carbon dioxide sting to air inside crock. In retrospect there was probably too little food for all those fermenters, so added more foods. Rubberband had broken overnight. Crock is now loosely covered with cotton. Since it is in a cabinet, this should not be too much of a problem, at least until the fruit flies locate the crock.

Added new rubberband later in day as fruit flies were seen in the kitchen.

Day 3

Bubbly, smells like fermenting applesauce. Stir and re-cover.

Day 4

Bubbly, smells ketonic. Must need feeding. Feed as Day 2.

Day 5

Bubbly, smells like fermenting applesauce a little more gone than Day 3. Tastes like tart apples just a little too green to be picked, but ripe enough to eat.

I tried using it at this point in my breakfast oat/prune cakes but did a half-hearted conversion which resulted in something half-cooked and a bit gluey, with very good taste. Will spend a little time today considering the best use of this batter, as well as deciding how to continue feeding it.

Cinnamon Rolls

First rise 3 hours. Roll filling into dough and cut into eight rolls. Second rise 30 minutes. Bake for 25 minutes at 350 degrees F.

[rottiedogs]

Cats' Tongues (Langues de chats)
Submitted by madaboutmadeleines on April 30, 2004 at 9:09 pm

DESCRIPTION
Cats' Tongues (Langues de chats)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Adapted from Jacques Pepin
Yields about 40 cookies

3/4 stick (6 TBL)sweet butter
1/2 cup sugar
1 tsp vanilla
OR (1 tsp fine grated peel + 2 tsp juice)
2 egg whites
1/2 cup all-purpose flour

Grease and flour 2 or 3 baking sheets and set aside.
Preheat the oven to 400.

Cream the butter, sugar & flavoring til light & fluffy.
Beat in the egg whites til totally incorporated.
Fold in the flour.

Using a pastry bag with a small plain tip, spoon in the batter about 2/3 full.
Press the batter out in 3" strips (about 3x1x3/8) onto the pans. Leave at least 1 inch between for expansion.
Before placing in the oven, bang the pan on your table to flatten the dough.

Bake for 12 minutes, or until light brown around the edges.
Remove immediately onto cake racks.
Cool at least 45 minutes before using.

Store tightly sealed.

[rottiedogs]

Original Bacardi Amber Rum Cake
Submitted by madaboutmadeleines on July 08, 2004 at 10:38 pm

DESCRIPTION
Original Bacardi Amber Rum Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 c. chopped pecans
1 (18.25 oz.) pkg yellow cake mix
1 (3 3/4 oz) pkg vanilla instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. amber rum

optional: whipped cream to serve

1/2 c. butter
1/4 c. water
1 c. sugar
1/2 c. amber rum

Preheat oven to 325 F.

Grease & flour a 10 inch tube pan or 12 cup bundt pan.
Sprinkle nuts over the bottom of the prepared pan.
Combine all the cake ingredients in a bowl. With electric mixer, mix at medium speed for 4 minutes.
Pour the batter over the nuts in the pan.
Bake 1 hour.
Cool the cake until just warm to the touch.

While the cake cools, prepare the glaze:
Melt the butter in a saucepan over medium heat.
Stir in the water and sugar.
Boil 5 minutes, stirring constantly.
Remove the saucepan from the heat.
Stir in the rum.

Invert the cake onto a serving plate.
Prick the cake all over with a fork.
Spoon and brush some hot glaze over the top and sides of the warm cake, letting the cake absorb the syrup.
Continue spooning & brushing until all the glaze is used.

If desired, decorate the cake with a border of whipped cream or garnish servings with a dollop.

Serves 10 - 12.

1. You can use a cake mix with the pudding already in it. In that case, adjust the ingredients: omit the boxed pudding, use only 3 eggs and 1/3 c. oil.

2. Use walnuts or macadamias instead of pecans.

3. Use dark rum, bourbon, or whiskey instead of amber rum.

[rottiedogs]

Teatime Tassies
Submitted by lsb on October 07, 2003 at 9:09 am

Description
Teatime Tassies

Summary
Yield: 0 File under: Cookies Brownies Bars

Instructions
3 ounces cream cheese
1/2 cup butter
1 cup flour

3/4 cup brown sugar (I prefer dark)
1 egg
1 Tbsp. butter, softened
1 tsp. vanilla
dash salt
~2/3 cup coarsely chopped pecans

Blend cream cheese with butter. Stir in flour. Chill for 1 hour. Shape ionto 2 dozen balls and press in miniature muffin pans.

Beat together egg, sugar, butter, vanilla, and salt just until smooth.

Divide half of pecans among pastry-lined cups.

Add egg mixture and top with remaining pecans. Bake at 325 degres for 25 minutes.

[rottiedogs]

Super Moist Dark Chocolate Cake (Hershey's)
Submitted by lsb on July 07, 2004 at 2:06 pm

DESCRIPTION
Super Moist Dark Chocolate Cake (Hershey's)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I got this simple-to-make delicious cakkef from the back of a Hershey's Cocoa box. It gets rave reviews whenever I serve it.

1 3/4 c. unsifted flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

Combine dry ingredients in large mixing bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes at medium speed. Turn mixer to lowest speed and very slowly stir in boiling water. The batter will be very thin. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350 degrees for 35 - 40 minutes.

Ice with Chocolate Buttercream Frosting.

6 Tbsp. butter
1/2 c. cocoa
2 2/3 c. unsifted confectioners sugar
1/3 c. milk
1 tsp. vanilla

Cream butter. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency. Blend in vanilla.

[rottiedogs]

Ricotta Chesse Cookies
Submitted by lsb on February 03, 2005 at 8:46 pm

DESCRIPTION
Ricotta Chesse Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I found this wonderful recipe in a Taste of Home magazine. The original name was something like Italian Christmas Cookies, but I make these year round. I use appropriate sprinkles for all the different occasions. This makes a large number of cookies! I make these up ahead of time, freeze them, and then frost and decorate after they have thawed at room temp.

1 cup butter
2 cups sugar
3 eggs
1 15-ounce container ricotta cheese
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda

Cream the butter and sugar. Add the eggs and beat until well blended. Beat in the ricotta and vanilla. Combine the flour, salt, and baking soda. Add this dry mixture to the wet mixture.

Drop by teaspoonfuls onto cookie sheet (I'm a parchment user) and bake for 8 - 10 minutes in a 350 degree oven.

Ice with Buttercream Frosting. (recipe follows)

1/2 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla
~2 tablesppons milk

Combine all the frosting ingredients and ice cookies. Immediately decorate with sprinkles.

[rottiedogs]

Milky Way Cake
Submitted by lsb on October 22, 2003 at 10:04 am

DESCRIPTION
Milky Way Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
8 (1 7/8 oz.) Milky Ways (or 18 fun size bars)
1/2 cup melted butter
2 cups sugar
1/2 cup softened butter
4 eggs
1 tsp. vanilla
1 1/2 cups buttermilk
1/2 tsp. baking soda
3 cups flour
1 cup chopped pecans
Cola Icing (recipe follows)

Combine candy bars and melted butter in the top of a double boiler. (I confess, i don't use a double boiler; instead, I use a pot and very low heat.) Melt candy bars, stirring constantly. Set aside to cool.

Cream sugar and softened butter until light and fluffly. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Combine buttermilk and soda. Add to creamed mixture alternately with flour, beating well after each addition.

Stir in candy bar mixture and pecans.

Pour into greased and floured Bundt pan. Bake at 325 degrees for about 1 hour 15 minutes.

2 1/2 tsp. cocoa
2 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. coke
1 cup powdered sugar

Combine first four ingredients in saucepan. Stir constantly until butter melts. Bring to a boil and boil for 1 minute. Pour over powdered sugar and mix until smooth.

[rottiedogs]

Maida Heatter's Coconut Washboards
Submitted by lsb on June 29, 2004 at 9:11 am

Description
Maida Heatter's Coconut Washboards

Summary
Yield: 0 File under: Cookies Brownies Bars

Instructions
This cookie recipe comes from Maida Heatter's Great Book of Cookies. She describes them as extra large, plain, semisoft, and nostalgic.

2 cups sifted all-purpose flour
3/4 tsp. double-acting baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/4 lb. (1 stick) butter
1/2 tsp. vanilla extract
1 cup light brown sugar, firmly packed
1 egg
2 Tbsp. water
3 1/2 ounces shredded coconut

Sift together the flour, baking powder, baking soda, and salt and set aside. In the large bowl of an electric mixer, cream the butter. Beat in the vanilla. Add the brown sugar and beat to mix. Add the egg and the water and beat to mix well (the mixture will appear curdled). On low speed gradually add the sifted dry ingredient, scraping the bowl with a rubber spatula and beating only until incorporated. Stir in the coconut.

Cut a piece of wax paper to fit a cookie sheet. Using a heaping teaspoon of dough for each cookie, place them close to each other on the wax paper, forming 24 mounds.

Slide a cookie sheet under the wax paper and transfer the mounds of dough to the freezer or refirgerator to chill until they are firm enough to be handled. If they are in the freezer, watch them closely -- they should not be frozen solid.

Preheat the oven to 375 degrees. Line cookie sheets with parchment or aluminum foil. Have some flour handy for flouring your hands and a fork.

Flour your hands. Pick up a mound of the dough and roll it between your palms into a sausage shape about 3 inches long. Place it on the lined cookie sheet. Continue shaping the remaining mounds and placing them on the cookie sheets 3 inches apart.

Flour the fingertips of one hand and, with your fingetips, flaten each roll of dough until it is only 1/4 inch thick, 3 1/2 inches long, and 2 inches wide.

Now, to form the traditional ridges that give these cookies their name, dip a fork into the flour and press the back of the tines onto the cookies, forming deep indentations. Since the cookies are so large, it will be necessary to press the fork onto each cookie four times, one for each quarter of the cookie surface. The ridges should be parallel and should go lengthwise with the shape of the cookie.

Bake the cookies for about 12 minutes or until the cookies are golden brown all over -- do not underbake.

Let the cookies stand for a few seconds and then transfer them to racks to cool.

[rottiedogs]

Lemon Squares
Submitted by lsb on May 15, 2008 at 9:40 am

DESCRIPTION
Lemon Squares

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
These cookies come from my most used books, Sweet Cristmas Cookin' by Mary Reynolds Smith, who lists as a plus for this recipe that it can be doubled and still turn out perfectly.

1/4 cup butter
1/4 cup confectioner's sugar
1 cup flour, unsifted
1/8 tsp. salt

2 eggs
1 cup sugar
2 tablespoons flour, sifted
1/2 tsp, baking powder
3 tablespoons lemon juice
1 tablespoon grated lemon ring
Confection's sugar

Preheat oven to 350 degress. Grease a 9" square pan or an 8 x 10" rectangular pan and set aside.

To make crust, cream butter thoughly. Add sugar, flour, and salt, continuing to cream until completely mixed. (This will be dry and crumbly.) Spread over bottom of pan, and press down with hand firmly and evenly to form crust. Bake 15 minutes. Remove from oven and allow to cool.

Meanwhile, beat eggs slightly and mix in by hand (do not use mixer)sugar, lemon juice, and lemon rind. Fold in flour and baking powder and pour over cooled crust. Bake 20 minutes. cool on rack, and dust with confectioner's sugar before cutting into squares.

[rottiedogs]

Italian Cream Cake
Submitted by lsb on January 07, 2008 at 1:35 pm

Description
Italian Cream Cake

Summary
Yield: 0 File under: cakes

Instructions
1/2 c. butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
1 small can coconut
I c. chopped pecans
5 egg whites, stiffly beaten

Cream butter and Crisco until light and fluffy; add sugar, gradually, and beat well. Add egg yolks, one at a time, beating well after each addition.

Stir together flour and soda and add alternately with the buttermilk, beating well.

Stir in vanilla, then the coconut and pecans. Fold in beaten egg whites.

Pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for about 25 minutes or until lightly browned. Cool. Frost with Cream Cheese Frosting.

1 package (8 ounces) cream cheese, softened
1 stick butter
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped pecans

Mix together the cream cheese and butter. Add sugar and vanilla and mix until smooth. Stir in pecans

[rottiedogs]

Hummingbird Cake
Submitted by lsb on March 31, 2005 at 2:38 pm

Description
Hummingbird Cake

Summary
Yield: 0 File under: cakes

Instructions
I got this recipe from Bevelyn Blair's Country Cakes cookbook, a book I use quite often. I often mix the extra cup of nuts directly into the frosting. Ms. Blair notes that this cake can also be baked in a tube or Bundt pan.

3 cups cake flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs, beaten
2 cups chopped bananas
1 1/2 c. vegetable oil
1 1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans, divided

Combine dry ingredients; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch pans. Bake at 350 degrees for 25 - 30 minutes. Cool in pans 10 minutes; remove and cool completely. Spread frosting between layers and on top and sides. Sprinkle with 1 cup pecans.

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
1 (16 ounce) package confectioners sugar
2 teaspoons vanilla extract

Combine cream cheese and butter, beating until light and smooth. Add sugar and vanilla and blend well.

[rottiedogs]

Fried Apple Pies
Submitted by lsb on April 07, 2004 at 7:54 am

Description
Fried Apple Pies

Summary
Yield: 0 File under: Pies

Instructions
3 medium apples, peeled and chopped
1 Tbsp. water
2/3 c. sugar
1 Tbsp. flour
1/8 tsp. cinnamon
1/8 tsp. nutmeg

Pastry (recipe follows)
Vegetable oil (for frying)

Combine apples and water in a saucepan; cover and cook over low heat for 10 to 15 minutes. Drain off any liquid that accumulates.

Combine sugar, flour, and spices; stir well. Add to apples and cook over medium heat 10 minutes or until mixture thickens.

Roll pastry to 1/8 inch thickness and cut out 4 or 5 inch circles. Spoon ~1 1/2 Tbsp. filling onto each circle. Moisten edges of circles; fold pastry in half. Using a fork dipped in flour, press edges together to seal.

Heat 1 inch of oil to 375. Fry pies until golden.

2 c. flour
1 tsp. salt
1/2 c. milk
1/2 c. oil

Combine flour and salt. Combne milk and oil, stirring well. Pour milk mixture into flour mixture and stir just until blended. Shape dough into a ball. (This is enough pastry for about 8 pies.)

[rottiedogs]

Cut-out Sugar Cookies
Submitted by lsb on February 06, 2004 at 6:31 am

DESCRIPTION
Cut-out Sugar Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1 1/2 c. butter
3 c. sugar
3 eggs
3 Tbsp. milk
1 1/2 tsp. vanilla
1 1/2 tsp. salt
1 Tbsp. baking powder
4 1/2 c. flour

Cream butter and sugar. Add eggs, milk, and vanilla. Stir together salt, baking powder, and flour; mix into butter/sugar mixture. Chill thourougly. On a lightly floured surface, roll chilled dough to desired thickness and cut out with floured cutter.

Bake 8 - 10 minutes at 375 degrees. Cool completely and then frost and decorate as desired. (I use the buttercream frosting found in my files.)

• This topic was modified 9 years, 8 months ago by rottiedogs.

[rottiedogs]

Coconut Sour Cream Layer Cake
Submitted by lsb on July 07, 2004 at 2:35 pm

Description
Coconut Sour Cream Layer Cake

Summary
Yield: 0 File under: cakes

Instructions

1 (18 1.2 oz.) pkg. butter-flavored cake mix
2 c. sugar
1 (16 oz) carton sour cream
1 (12-oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip

Prepare cake mix according to directions, making 2 layers. When completely cool, split both layers.

Combine sugar, sour cream, and coconut, blending well. Chill.

Reserve 1 cup sour cream mixture for frosting.

Spread remainder between layers of cake.

Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal in airtight container and refrigerate 3 days before serving.

[rottiedogs]

Classic White Cake
Submitted by lsb on July 17, 2004 at 5:31 pm

Description
Classic White Cake

summary
Yield: 0 File under: cakes

Instructions

2 1/4 c. flour
1 2/3 c. sugar
2/3 c. shortening
1 1/4 c. milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. almond extract
5 egg whites

Preheat oven to 350 degrees. Grease and flour pan.

Beat flour, sugar, shortening, milk, baking powder, salt, and almond extract in a large bowl on medium speed for 30 seconds or until well blended. Beat on high speed for 2 minutes. Beat in egg whites and beat on high speed for an additional 2 minutes.

Bake 40 minutes in 9 x 12 pan; 30 minutes for 8 or 9 inch round pans (2 layers). When cool, frost with Buttercream Frosting (recipe follows).

4 cups powdered sugar
1/2 c. butter
1/2 c. shortening
1 tsp. almond extract
3 Tbsp. milk

Combine all ingredients and mux until well blended.