Search Results for '("C'

[rottiedogs]

Poppy Seed Cake
Submitted by cowgirl on September 16, 2002 at 3:07 am

DESCRIPTION
Poppy Seed Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Poppy Seed Ring – Tiroler

This is a great cake, it’s moist, tastes “purely poppy” and is quite easy to make. Plus it looks pretty. Perfect for an afternoon coffee in fall.

250 grams (8-1/3 oz. ) ground poppy seed
200 grams ( a bit less than 7 oz.) ground walnuts or hazelnuts
30 grams (1 oz.) flour
½ tsp. baking powder
200 grams butter
220 gr (1 generous cup) granulated sugar
7 eggs, separated
few drops almond oil
grated zest of ½ lemon
generous pinch of salt

Grease (well!) a bundt or tube pan, dust well with breadcrumbs. Set aside.
Heat oven to 170° (340°), set rack on lower third of oven.
Beat egg whites until stiff, add 4 tbsp. sugar and beat until glossy, don’t overbeat. Set aside.
Cream butter and remaining sugar, add egg yolks and flavorings, beat ( with whip attachment) until thick and pale in color. Mix poppy, nuts, flour and baking powder, add half of this and 1/3 of the egg whites to the creamed mixture, fold together well. Add remaining poppy mix, beat in. Fold in remaining egg whites thoroughly but gently. Spread batter into pan.
Bake around 50 – 60 minutes, remove pan from oven, let cool 3 minutes, remove cake from pan (you may have to shake the pan a couple times, if so be gentle) and immediately dust it with a lot of powdered sugar.
The cake wins a lot of flavor if it is allowed to rest till the next day.

[rottiedogs]

Old Fashioned German Streuselkuchen
Submitted by cowgirl on August 07, 2007 at 4:47 am

DESCRIPTION
Old-fashioned German Streuselkuchen

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
For dough:
3 cups + 2 heaping tbs. AP flour (400 gr);
1/3 cup sugar (75 gr);
1/2 cup milk or I like buttermilk (125 ml);
5 tbs. melted, cooled butter (75 gr);
2 lg. eggs;
1/2 tsp. salt;
1 package dry yeast (25 gr. fresh yeast);
grated peel of one lemon;

For Streusel:
2-1/2 cup + 2 tbs. AP flour (330 gr);
1/2 oz. (15 gr) cornstarch;
1 cup less 1 tbs. sugar;
13 tbs. butter, soft but still cold;
1/8 tsp. baking powder;

Make the dough: Warm the milk to lukewarm, measure all dry ingredients into mixer bowl, whisk a couple times to distribute the yeast evenly and with the mixer running on low add milk, butter and eggs. It will be a rather soft dough, if it's very sticky add some flour but not too much as the butter will firm up things once it cools.Knead about 4 minutes by mixer scraping bowl once or twice. Don't overknead though, it's not a bread dough. The dough should clear the sides of the bowl but stick to the bottom.
If using fresh yeast (which really does give a more yeasty taste) combine dry ingredients,except lemon peel and sugar, make a well in the centre, pour milk in, add crumbled yeast and a pinch sugar and stir in some flour to make a slushy batter, like poolish. Cover with some flour from the rim and let rise appr. 15 min. until flour cover gets crackly and you see bubbles. With mixer running on low add all other ingredients, proceed as above.
Put dough in greased bowl, put in a plastic bag and let rise for appr. one hour. Don't choose a too warm place, regular room temp. is fine.

Make the Streusel: Put flour, starch, sugar, a pinch of salt and baking powder in food processor, pulse half a minute to combine, add butter cut in pieces and pulse until streusel are forming.
Don't overprocess, you might rather want to put the mix in a bowl afterwards and rub with your fingertips until Streusel form.
Place Steusel in the fridge.

After dough has risen punch down on floured work suface, knead a couple times and let rest 5 minutes. Roll out on lightly greased, rimmed baking sheet. Form a little rim. Cover with damp towel and let rise 15 min. more.
Heat oven to 400°, meanwhile prick dough with fork, spread or mist very lightly with cold water and scatter Streusel over.
Press on very lightly. Let rise more while oven is heating.
Put in the oven (middle--high rack) and immediately lower heat to 375°. Bake appr. 35 min., don't let Streusel brown.

THis cake is best eaten after slightly cooled but freezes beautifully.
You can add virtually any fruit to it but best & classic are apples or prunes.

[rottiedogs]

Muffins, The Best
Submitted by cowgirl on September 03, 2002 at 2:59 am

DESCRIPTION
Muffins, the best

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Muffins from Peter Reinhardt’s Crust & Crumb

480 grams (3-1/2 cups) flour
1-1/2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
160 grams (2/3 cup) butter
360 grams (1-1/2 cups)brown (or white) sugar
2 large eggs
2 tsp. vanilla
1-1/4 cups buttermilk

Creaming method:
Sift flour, baking powder, baking soda and salt into a bowl.
Cream butter and sugar about 2 minutes. Add eggs one by one, add vanilla, mixture should be fluffy.
Mix in buttermilk and flour in three batches, beginning with the flour (I make it two batches and that’s fine).
Scoop batter into prepared muffin pan, tins will be really full ( I use paper liners, but grease the surface of the pan).
Bake in a preheated 175° (350°F) oven for 30 to 40 until ready (should feel springy, no signs of doughiness).
Let them cool in the pan for 10-15 minutes, then remove from pans and cool on a rack.
Serve warm. Freezes well.
Batter method:
Combine dry ingredients in a large bowl.
Melt and cool butter (or use oil instead). Beat butter or oil with buttermilk, eggs and vanilla.
Stir the wet mix into the dry mix until just combined (he advises you to do it the other way round – dry into wet, I found no difference in the result).
Bake as directed.

Variations:
Blueberry: add 3-1/2 cups of blueberries at the very end of the mixing.
Choc Chip: add 3 cups of chocolate chips.
Chocolate Cherry: add 2 cups of pitted pie cherries and 1-1/2 cups of choc chips.
Bran: Replace one cup of the flour with 1 cup of wheat or oat bran or wheat germ.
Honey: replace all or part of the sugar with honey, using this ratio: for every 1/3 cup of sugar you’re replacing, add ½ cup of honey and reduce the buttermilk by 6 tbsp. (3 oz.).
Carrot Cake: add 1 tsp. of cinnamon, 1 cup of raisins, 3 cups grated carrots and one additional egg.

[rottiedogs]

Misc. Recipes From Crust & Crumb
Submitted by cowgirl on October 09, 2002 at 8:49 pm

DESCRIPTION
Misc. Recipes from Crust & Crumb

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
Universal Rustic Bread from Peter Reinhardt’s Crust & Crumb

4 cups ( 480 grams) Biga
3-1/2 cups (480 grams) bread flour
1 tbsp. sugar
2 tsp. salt
½ tsp. instant yeast
½ cup any milk (buttermilk, skim-milk, or water)
2 tbsp. olive oil
1 cup cool water

Mix on slow for 1 minute, turn to medium for about 8 minutes. You may have to stop and scrape the bowl. The dough will be batterlike and very sticky. Cover the bowl with plastic wrap and let rise for about 4 hours until it swells visibly.
The dough will have stiffened somewhat. Scrape it onto a floured board, flour your hands and roll it a little in the flour to coat it.
Divide it into 3 equal pieces, roll each one into a loose ball, cover it with flour (with a little flour!), then with a plastic bag and let it rise for an hour.
Prepare 3 sheetpans, line with parchment.
Gently stretch each piece into a rectangle, 8 to 12 inches long.
Don’t squeeze too hard, you don’t want to de-gas the dough. Transfer the pieces to the pans.
Dip your hands in cold water and dimple the pieces gently to break up air pockets. Place the pans in plastic bags, let rise about 2 hours until they double (at least) in size.
Heat oven to 250° (500°) 30 minutes before baking, place empty steam pan in oven bottom.
Place one pan in the oven, pour two cups of water into the steam pan, spritz oven. After 2 minutes spritz again.
After 5 minutes, lower heat to 215° (425°).
Bake bread for about 25 minutes, until golden brown.
Let bread in the turned-off oven for an additional 10 minutes, until it seems to overbrown. Let cool on a rack.

San Francisco Sourdough from Peter Reinhardt’s Crust & Crumb

This is the one bread I would take with me on that desert island….

25 oz. firm starter (from 2 c flour, 2 c sourdough)
810 gr bread flour (6 cups)
1 tbsp. salt
2 tbsp. sugar (Peter uses only 1-1/4 tsp.)
2 cups water, cool

Mix 10-12 minutes to form dough. Let rise 4 hours, won’t swell a lot.
Punch down, divide into 3 pieces, shape.
Let rise at room temperature for about 4 hours, retard overnight (=place, covered, in refrigerator).
Take out one hour before baking, heat oven to 240° (475°F), put loaves in oven, pour in one cup hot water, spritz loaves and sides, lower heat to 225° (450°F) and bake about 30 minutes.

Bagels

this is the most awesome Bagel recipe I’ve ever made and I’ve made many because I loooove Bagels. These are how Bagels are supposed to be : chewy and close grained. I’ll try them w/o poaching soon and report how they turned out. They are from my favorite book, Crust & Crumb by Peter Reinhardt, I highly recommend that. Go, try and enjoy!

Poolish-style sponge (make one day ahead):

4 cups bread flour
4 cups water
¼ tsp. instant yeast

Combine with whisk and whisk thoroughly for one minute in large container (should hold batter once doubled). Let sit at room temperature until foamy and bubbly (3-5 hrs.), refrigerate.

Bagels:

1 cup (8oz.) poolish, set out one hour before to take off chill
½ tsp. instant yeast
½ cup lukewarm water (water needs to be lukewarm bcs the dough is very stiff and with cold
water the yeast wouldn’t dissolve properly)
3-1/2 cups bread flour
2 tsp. salt
1-1/2 tbsp. honey or malt syrup

Stir yeast into water and let dissolve. Combine all ingredients in mixing bowl and mix for 1 minute on slow, for 10-12 minutes on medium. You’ll feel really sorry for your machine bcs stiff doughs are hard on electric machines so you may want to finish kneading by hand.
If kneading by hand combine all ingredients (yeast dissolved) in bowl, mix till they form a ball, turn out onto kneading surface and knead about 15 minutes.
The dough should be dense and fairly dry (satiny) – this is for both machine and hand. If it’s not add a little (!) water or flour to achieve desired consistency.
I won’t describe the windowpaning method Peter uses here, but it’s coming soon, some of you will know it anyways, I guess.
Immediately cut the dough into 6 to 14 equal pieces (do yourself a favor and scale (weigh) the pieces, makes so much more uniform bagels)( I like to make 6 bagels from that recipe best bcs you have really large, like store-bought, ones).
Roll the pieces into balls as if making dinner rolls. Cover with plastic wrap and let rest 5 minutes.
Line sheet pan with parchment, sprinkle with semolina or polenta (I don’t do this).
Form the bagels by poking a hole in the middle of each ball and stretching this hole gently with your fingers. Move from bagel to bagel and once you’ve finished all bagels do it again on the first one. The gluten will have relaxed and you can make the hole larger now. I have great success with widening the hole once on each bagel (hope this makes sense, if not feel free to ask me). For large bagels the hole should be about 1-1/2 inches wide.
You could also roll the dough into 6 inch ropes and connect the ends but I’ve never had success with that method.
Place shaped bagels on sheets, 2 inches apart, enclose pans in plastic bags (bagels should be sprayed with cooking spray or a tiny mist of water) and let rise for 1-1/2 hrs. or until increased in sized about 25 percent.
To test the dough drop one piece into a pan of cold water, it should float within 15 seconds. If it doesn’t let the dough rise a little longer and test again.(Return the floater to the pan with the others.)

Refrigerate the dough overnight or at least 6 hours (I don’t always do this, sometimes I let them rise 2-3 hours until a little puffy and poach and bake).

Heat oven to 475°. Line sheet with parchment and sprinkle with semolina if desired.
In a large pot bring water to a boil (the water should be 4 inches high) with a tablespoon of malt syrup or 2 tbsp. of brown sugar. This is not in the book but I find the crust gets shinier if you do so. Reduce heat until water simmers. Drop 2-4 bagels (depending on how large your pot is) in the water, don’t crowd them. After poaching one minute on one side flip to the other side and poach one more minute. Put on sheet 2 inches apart.

If you want to sprinkle them with toppings do it now, if you want them really covered press poached bagels into topping. Bake 10-12 minutes, large ones need up to 18 minutes in my oven. Cool on a rack.

Variations:
For egg bagels: replace 3 oz. of water with 2 eggs per pound of flour
For rye bagels: replace up to 1/3 of the bread flour with pumpernickel flour (I used medium rye flour which was great) and add 2 cups raisins at the end of the mixing cycle. If you have it, add 1 tbsp. of caramel coloring, looks pretty!
For chewier bagels: poach 2 additional minutes.

These freeze well!

[rottiedogs]

Maida Heatter’s Cinnamon Roll Dough (Sweet Dough)
Submitted by cowgirl on June 18, 2004 at 2:39 am

DESCRIPTION
Maida Heatters Cinnamon Roll Dough (Sweet Dough)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Maida Heatters Cinnamon Rolls

1 c mashed potato
¾ c milk, warm (or buttermilk)
½ c sugar
¼ c butter, cut up
½ tsp. Salt
4-1/4 c flour
1 envelope dry or 20 grams fresh yeast
1 tsp. Vanilla, optional

Heat milk with butter until butter starts melting and the mixture is warm but not hot.
Mix together in large mixer bowl: potatoes, salt, sugar, vanilla, milk butter mix , stir in flour and yeast , knead about 8 minutes by mixer until a soft but not sticky dough forms. Let rise until doubled, punch down and proceed as for cinnamon buns.

Notes: the original recipe gives another direction and uses 1 cup milk, but this is what works for me.

[rottiedogs]

Maida Heatter’s Chocolate Sour Cream Cake
Submitted by cowgirl on May 13, 2003 at 8:32 am

DESCRIPTION
Maida Heatters Chocolate Sour Cream Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is one yummy cake, quite easy, too. I might use only 2 oz. of chocolate next time, but then again i’m a milk-choc-person. The cake has a rather tight, close crumb but isn’t heavy or pound cake like.

3 oz. unsweetened chocolate
½ c boiling water
2 c sifted cake flour
1-1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt, 2 tsp. vanilla
6 oz. butter
1c sugar
2/3 c light brown sugar
3 eggs
1 c sour cream

heat oven to 375°, line and grease two 9” round pans.

melt choc in boiling water (not over heat). Sift together flour, leaveners and salt. Beat butter a bit to soften, then beat in sugars, vanilla and beat until fluffy. Add eggs, one by one, and beat until you have a fluffy, thick mass. Combine sour cream and chocolate, stirring until very smooth, add to butter mixure and beat only until incorporated. Sift over flour mix and beat in on low, only until combined, scraping bowl once or twice. Pour into pans and bake about 35 minutes.

Note: directions are mine, basically a shortened version of maida’s.

[rottiedogs]

Landbrot - Light German Peasant Bread
Submitted by cowgirl on April 18, 2003 at 12:58 am

DESCRIPTION
landbrot - light german peasant bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1-1/2 tbsp. lard
2 tbsp. vinegar
10 oz. bread flour
7 oz. medium rye flour
2 pckg. yeast
1 tsp. sugar
2 tsp. salt

Mix all the dry ingredients (excluding yeast and sugar) in a bowl, make a well in the centre and add yeast dissolved in warm water with sugar. stir together a little flour and the yeast mix, let sit 15 minutes.
Then make a smooth dough. Let rise 20 minutes. knead well on floured surface, form into an oblong, cover and let rise 15 minutes. slash top like you would for a baguette, bake in preheated 440° oven for about an hour, pouring in one cup of hot water along with the bread. let the bread sit in the turned off oven for 15 minutes more. after that, turn onto rack and spritz with cold water. wait at least 30 min. before eating it, if you can:-)
for a more rustic look sprinkle the bread lightly with flour before baking.

[rottiedogs]

Kaiser Rolls
Submitted by cowgirl on February 03, 2004 at 8:36 pm

DESCRIPTION
Kaiser Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Credits to whoever typed this down...I got it from somewhere on the internet, tried it and - wow-! Best Kaiser Roll recipe I've found yet!

Kaisersemmel(the Emperor's Rolls)
This recipe is from the Village Baker book, by baker/author Joe Ortiz

We make these when we long for the crusty on the outside, soft on the inside
german brotchen that we were used to in Germany.

The Sponge

1 1/2 t. active dry yeast
1/4 cup warm water
2 t. sugar
1/2 t. malt extract or honey
1/2 cup milk scalded and allowed to cool slightly
1 1/2 cups all purpose flour
1/2 cup cool water

The dough

1 1/2 t. salt
1 cup all purpose flour
all of the sponge from the previous step
poppy seed for topping

To make sponge: Proof yeast in warm water till creamy. Dissolve sugar in
milk after it has cooled. Pour yeast mix into bowl, add flour, milk, and
water to the mixture and mix everything together with a wooden spoon. Let
rise, covered and in a warm place, for 2 hours.

Dough: mix salt in with flour and then start adding this dry mixture to the
risen sponge by handfuls, mixing it in with a spoon. when you have 1/4 cup
flour left and dough has come together somewhat(10 min or so) turn the dough
out onto your worktable, and incorporate remaining flour until dough is
smooth and satiny about 5-8 min. Round dough into a ball and cover with tea
towel. Rise until double. Punch down. Divide into 6 equal pieces and rest 15
min. Brush with veg. oil and shape into balls on greased sheet or let rise
until double 30 - 40 min. Brush with water and sprinkle poppy seeds on top
and transfer to pre-heated baking stone or bake on greased sheet 15-20 min.
Open the oven 5 or 6 times during the baking and spritz with cold water to
produce a crisp crust.

[rottiedogs]

Heidebrot (Rye Bread)
Submitted by cowgirl on September 04, 2002 at 3:53 am

DESCRIPTION
Heidebrot (rye bread)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Heidebrot ( Rye Bread )

This is from a Diamant flour package, it’s easy and really good though.

400 grams ( good 13 oz.) medium rye flour
200 grams ( 7 oz., a bit less) bread flour
1 cake fresh yeast (weighs 42 grams here) or 2 packages dry yeast
1 tbsp. salt
2 cups lukewarm buttermilk
1 tbsp. each lemon juice and vinegar
around ¼ cup warm water
½ tsp. ground caraway or coriander

Mix everything to make a smooth dough. I start with adding the buttermilk only, sometimes even a bit less and see how much liquid the dough needs to be nice and smooth. Let rise 20 minutes in a warm place, punch down, shape into a boule, flour lightly and let rise 20 minutes more. Slash top crosswise.
Bake in a preheated 250° (500°) oven for 10 minutes, spritzing with water 2 times, lower heat to 200° (400°) and bake 50 minutes more.

[rottiedogs]

East 62nd Lemon Cake
Submitted by cowgirl on February 03, 2004 at 8:30 pm

DESCRIPTION
East 62nd Lemon Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
East 62nd Street Lemon Cake
By Maida Heatter

Okay, to be honest – and I’m probably one of the biggest Maida-fans on earth – I don’t know what the fuss about this cake is. Personally I don’t think it’s extraordinaire but once I brought to the local school where my mom cooks and takes care of the kids and they as well as the teachers and everyone around there (including my mom – she doesn’t care for cakes, normally) got totally mad about this cake. I’m only allowed to bring a more creative, interesting cake if it comes with at least 4 of these lemon cakes...needless to say i make them in my sleep now...

Heat oven to 350°, butter a 10-12 cup bundt pan, dust w/ fine dry breadcrumbs.

3 c sifted ap flour (i use 11 oz. Of ap flour and 1 oz. Cornstarch)
2 tsp. Baking powder
½ tsp. Salt
2 sticks butter, soft
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lg. Lemons

Beat butter and sugar for 2 to 3 minutes (i beat them until fluffy, about 6 minutes), scrape bowl, beat in eggs one by one, scraping bowl to keep the mix smooth.
Sift together flour and baking powder and salt. Add dry ingredients alternately w/ milk to butter mix, beating on low only until batter is smooth. Stir in lemon rind.
Spread in pan, level top and bake appr. 70 minutes (mine was usu done after 55-60 min).
Let cake stand in pan for about 5 minutes, then turn out onto racke and drizzle with this syrup (prepared immediately before using):

1/3 c lemon juice
2/3 c sugar

Rest for several hours before cutting.

Notes: If you’re familiar w/ Maidas recipes, you’ll have recognized i shortened her instructions...I think we’re all experienced enough to use the recipe as I’ve given it...if there are any questions, please ask.

I also changed the last step, based on a recipe from chelsea sugar: i use only ½ cup sugar in the syrup and as soon as the cake is out of the oven, i prick it with a toothpick a couple time and gently pour half the syrup over, let it sit in the pan for about 15 minutes, remove it from pan and pour over the remaining syrup. I find this gives a more lemony flavor.

[rottiedogs]

Danish Whipped Cream Cake
Submitted by cowgirl on May 13, 2003 at 8:33 am

DESCRIPTION
Danish whipped cream cake

SUMMARY
Yield 0 File under cakes
INSTRUCTIONS

Aka Danish loaf cake by maida heatter.
This is about my favorite “butter”cake. It’s easy to make, light, moist and dropdead gorgeous. Recipe calls for baking it in loaf pans and sprinkling with pine nuts and glazing with kirsch liquor cake but I do it in round layer pans or a bundt pan most of the time and serve it plain (bundt) or use as yellow or white cake base (layers).

3 c sifted ap flour
4 tsp. baking powder
½ tsp. salt
2 c whipping cream
2 tsp. vanilla
½ tsp. almond extract
2 c sugar
4 lg. Eggs

prepare pan(s) of your choice, heat oven to 375° .

sift flour, baking powder and salt. Whip cream & vanilla & almond e. until cream holds a shape. At medium beat in the sugar all at once, then the eggs one by one. This will thin the cream – no worries. Beat in dry ingredients on low, scraping bowl once or twice. Spread batter in pan(s) and bake layer for about 30 min., bundt for about 50 minutes (after 20 min I lower the heat to 350° or loafs for 1 hr.)
cool in pan a bit, then turn out onto racks.

Note: directions shortened by me.
I also like to use ground nuts for part of the flour to make a nut-cake.

[rottiedogs]

Texas Sheet Cake
Submitted by camellia on April 11, 2004 at 4:01 pm

DESCRIPTION
Texas Sheet Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Texas Sheet Cake
Bring to boil:
1c. butter
1 c. water
4 tbsp. cocoa
Add together:
1/2 tsp. salt
2 c. sugar,pour in boiled mixture
2 c. flour
Beat in 1/2 cup spur cream
2 eggs
1 tsp. baking soda
2 eggs
Bake in 375 degree oven 22 min. in a 10x15 inch greased cookie sheet.
Icing:
1/2 cup butter
6 tbsp. milk
4 tbsp. cocoa
1 box 10x sugar
1 tsp. vanilla
Spread on cake while hot.(makews a glaze like icing)

[rottiedogs]

White Chocolate Frosting
Submitted by bwhite50 on April 13, 2010 at 2:49 pm

DESCRIPTION
White Chocolate Frosting

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
6 ounces white chocolate, finely chopped
1 3/4 cups powdered sugar
1/4 cup milk
4 ounces (8 tablespoons) butter (softened)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

1. Melt white chocolate in a double-boiler, or a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
3. Place frosting in the refrigerator until cool enough to frost the cake or cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)

[rottiedogs]

Apple Ricotta Cake
Submitted by bunnyengle on September 24, 2010 at 8:22 pm

DESCRIPTION
Take that container of ricotta cheese in your fridge and use it for something other than lasagna...bake with it! Your not going to believe how moist and soft it'll make your cakes! This cake is absolutely wonderful, it's the most soft , moist coffee cake I've ever made.

SUMMARY
Yield 8 slices Source http://www.seriouslygood.kdweeks.com/2005/11/applericotta-coffee-cake.html File under cake

INGREDIENTS
Cake
1 3/4 c all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter — at room temperature
1 c granulated sugar
1 tsp vanilla
2 ea eggs
1 c ricotta cheese
Streusel/Filling
2 ea cooking apples — peeled, cored, and diced
2/3 c brown sugar, packed
1/2 c all-purpose flour
1/2 c quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp salt
4 tbsps butter — cut into small pieces
2 tbsps shortening — cut into small pieces
1/2 c pecan pieces

INSTRUCTIONS
Heat oven to 350F. Grease a 9″ springform pan with butter and dust with flour.
Streusel/Filling
Peel and dice apples (about 1/2″ dice) and toss with lemon juice. Set aside.
Place remaining streusel ingredients (except pecans) in a food processor. Add butter and shortening. Pulse about 10 times then process for 5 to 10 seconds until there are no visible lumps of fat.
Cake
Mix together 1 3/4 cups flour, baking powder, soda and salt in a medium bowl.
Using an electric hand mixer or the paddle attachment on a stand mixer beat 1/2 cup butter for about 30 seconds, then beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and ricotta cheese to batter. Mix on low speed after each addition until combined. Note: this batter will be rather thick and stiff.
Spread 1/2 of the batter into the bottom of the pan. Sprinkle with 1/2 of the filling mixture and then the diced apples. Spoon remaining batter over apples. It will not spread smoothly so be gentle and use dollops of batter. Sprinkle with remaining topping and nuts.
Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool at least 1 hour on a wire rack.

[rottiedogs]

Sheepherder's Starter
Submitted by breadcetera on June 18, 2004 at 10:52 am

DESCRIPTION
Sheepherder's Starter

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
1 3/4 cups bread or all-purpose flour
1 Tablespoon each salt and sugar
1 package dry yeast
2 1/2 cups warm water (105-115)

Combine all in a large bowl and cover tightly with plastic wrap. Set in a warm place for 4 days. Stir and re-cover each day. When it has fermented and smell pleasantly sour, it may be used or refrigerated.

I will try using a heaping tablespoon of my regular starter in place of the yeast.

(This is adapted from The Complete Book of Breads by Bernard Clayton.