Search Results for '("C'

[rottiedogs]

Caramel Apple Upside Down Cake
Submitted by bettina on September 27, 2004 at 10:16 am

DESCRIPTION
Caramel Apple Upside-Down Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Caramel Apple Upside-Down Cake New Search
This cake is very rich--a small slice is eminently satisfactory.
Topping
4 tablespoons (1/2 stick) butter
1/2 cup heavy cream
1 1/4 cups brown sugar
1/4 teaspoon salt
2 teaspoons vanilla
3 large, firm cooking apples* (about 1 pound), peeled, cored, and sliced

Batter
3/4 cup (1 1/2 sticks) butter
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 large eggs
1 3/4 cups King Arthur

*Granny Smiths are a good choice.
Place the topping ingredients, except for the sliced apples, into a deep, 9- to 10-inch wide oven-safe saucepan or stovetop-safe baking dish (such as the Fruit Dessert Pan). Stir over medium heat until the sugar is dissolved. Remove from the heat while you add the apples, layering them in concentric circles to cover the bottom of the pan. Bring to a boil over medium high heat, and continue cooking for 16 to 18 minutes, until the apples are tender and the liquid has turned a light caramel color and thickened slightly--it should coat the back of a spoon in a thick, sticky layer.

While the apples are cooking, prepare the cake batter. Beat the butter, sugar, baking powder, vanilla, salt, and spices together until fluffy. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Whisk in the flour. Use an ice cream scoop or spatula to drop mounds of batter over the hot apple mixture. Smooth slightly--there may be spaces, but they will disappear as the batter bakes.

Bake the cake in a preheated 350?F oven for 40 to 45 minutes, until the caramel bubbles up around the edges and the top is browned and firm. A cake tester inserted into the center of the cake (but not down into the caramel) should come out clean. Remove the cake from the oven, and let it stand for 10 minutes to set up.

Run a dull knife around the edges of the pan and turn the cake out onto a serving platter. Be careful, the gooey caramel topping is very hot. Serve with whipped cream or ice cream; it?s best eaten slightly warm. May be made ahead, and reheated in a 350?F oven--just be sure that the serving platter is oven-safe! Yield: one cake, 10 to 12 servings.
Nutrition per serving (1/12 of cake, 134g): 420 cal, 20g fat, 4g protein, 59g total carbohydrate, 44g sugar, 1g dietary fiber, 105mg cholesterol, 230mg sodium.

Enjoy!
Karen

[rottiedogs]

Cafe au Lait Bars...Cookie Companion, from AJC site, attr to KA
Submitted by bettina on December 17, 2004 at 7:32 am

DESCRIPTION
Cafe au Lait Bars...Cookie Companion, from AJC site, attr to KA

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
24 bars

Hands on: 20 minutes

Photo: LOUIE FAVORITE/AJC
/Styling: JEANNE BESSER/AJC
(ENLARGE)

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Total time: 45 minutes

These not-too-sweet bars have the familiar flavor of coffee laced with cream. Dress them up with a sprinkle of chocolate chips or a dusting of confectioners' sugar.

3 eggs

1 1/2 cups granulated sugar

2 teaspoons vanilla

3/4 cup (1 1/2 sticks) unsalted butter, melted

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1/4 cup instant coffee crystals

1/4 cup heavy cream

1 cup chopped walnuts (optional)

Preheat the oven to 325 degrees. Lightly grease a 9-by-13-inch pan.

In a mixing bowl, beat the eggs until light-colored and thick. Add the sugar, beating until glossy and thick. Add vanilla and butter, beating to combine. Stir in the flour and salt. Scrape down beater and sides of bowl and stir to incorporate. Set aside 1 1/2 cups of batter. Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into prepared pan. Spoon the reserved batter over and then run a knife through the two batters to marble them. Sprinkle with nuts.

Bake for 20 to 25 minutes, or until the center is set. Cool before cutting.

Per bar: 157 calories (percent of calories from fat, 42), 2 grams protein, 21 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 42 milligrams cholesterol, 54 milligrams sodium.

From "The King Arthur Flour Cookie Companion" (Countryman Press, $29.95)

[rottiedogs]

Buttermilk Sugar Cookies A Rolled Cookie Dough
Submitted by bettina on December 19, 2002 at 12:43 pm

DESCRIPTION
Buttermilk Sugar Cookies, a rolled cookie dough

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This has turned into one of my favorite book finds!!, "The Art of Making Good Cookies, Plain and Fancy", Annette Laslett Ross, and Jean Adams Disney, 1963. Good, good, good stuff in here!!

These wonderful cookies are in the "Christmas Cookie Baking Time" section, and are notated in the text, "none better". I know there are a zillion sugar cookie doughs out there, and everyone has a favorite, but add these to your keepers!

Buttermilk Sugar Cookies

1 cup shortening (I used butter)
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 cup buttermilk
1/4 teaspoon baking powder
1 teaspoon salt
About 3 cups sifted all-purpose flour

Cream shortening, blend in sugar. Add slightly beaten egg and vanilla. Dissolve soda in buttermilk, then add to creamed mixture. Sift together 2 cups flour, salt and baking powder. Add to mixture. Add enough more flour so that dough will roll easily on lightly floured board. Dough may be chilled 1 hour or longer, if desired, to make handling easier with less flour. (Too much flour will make cookies tough.) Roll thin, cut with floured cutters into desired shapes. Place on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes. Do not overbrown. 6 dozen

These took 9 minutes for me...they got a good taste test and passed with flying colors, handed them out to both adults and children yesterday afternoon!

Enjoy, Laura ~(: 0 ]]

[rottiedogs]

Buttermilk Cake---NOT Chocolate!!
Submitted by bettina on February 26, 2004 at 10:25 am

DESCRIPTION
Buttermilk Cake---NOT Chocolate!!

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I have both this book, and an earlier cookie book, authored by this husband and wife team...they evidently had a well known cake decorating business/bakery, in Chicago a number of years ago.

Anyway, this book has loads of "checkmarks", and asterisks, on almost every single page! That's in addition to "batter-spatter", another clue to a good cake!

1 cup butter
2 cups sugar

3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
6 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla

Method:

Cream butter, add sugar gradually, cream well.

Sift together the flour, baking soda, and salt.

Add the buttermilk alternately with the flour mixture---she advises always doing this in 1/4 batches, to ensure that the batter consistency remains correct. Blend the buttermilk and the dry ingredients well, with the butter/sugar mixture.

Beat the egg whites until foamy, add cream of tartar and beat until stiff, add vanilla, and blend into batter.

Oven temperature is 375F. 2 nine-inch, prepared and papered pans.

Bake for 25 to 30 minutes, or until cake tester comes out clean.

Cool in pans 10 minutes, remove allow to cool completely on cake racks. Remove paper. Put layers together and ice with White Butter-Cream Icing (page 240). Add ground nuts to the sides of the iced cake.

White Butter-Cream Icing:

1/4 shortening
1/4 cup butter

1 1/4 cups confectioners' sugar

1/2 teaspoon salt
12 teaspoon vanilla

Method:

Let the shortening/butter come to room temperature, and cream together.

Sift the confectioners' sugar, and add to the above, cream well.

Add the salt, and vanilla, and blend well.

[rottiedogs]

Buttermilk Bacon Cornbread Reinhart Epicurious
Submitted by bettina on November 17, 2004 at 5:58 pm

DESCRIPTION
Buttermilk-Bacon Cornbread/Reinhart/Epicurious

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
BUTTERMILK CORN BREAD WITH BACON

Start preparing this one day ahead.
2 cups buttermilk
1 1/4 cups polenta (coarse cornmeal)*

8 ounces bacon (about 10 slices), cut into 1/2-inch pieces

1 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups frozen corn kernels, thawed (about 13 ounces)

Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350?F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.

*Available at Italian markets, natural foods stores and some supermarkets.

Makes 12 to 16 servings.

Bon App?tit

November 1999
Peter Reinhart

[rottiedogs]

Brown Sugar Pound Cake
Submitted by bettina on May 26, 2005 at 2:42 pm

DESCRIPTION
brown sugar pound cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Brown Sugar Pound Cake
Yield: 1

Ingredients:

Cake
1 cup unsalted butter, room temperature
2 cups brown sugar
1 cup granulated sugar
2 tsp vanilla extract
6 egg, room temperature
3 cups pastry flour
1/2 tsp salt
1 cup sour cream
1/4 tsp baking soda

Icing
6 tbsp icing sugar
2 tbsp browned and strained butter
1 tbsp water
1 tsp vanilla

Directions:

Cake1. Preheat oven to 275 F. Grease and flour a bundt pan.
2. In a mixer fitted with the paddle attachment (or with an electric mixer),
cream butter, sugars and vanilla on high speed until light and fluffy,
scraping down sides often. Add eggs one at a time, beating after each
addition.
3. Sift together flour and salt.
4. In a separate bowl combine sour cream and baking soda. Add flour and sour
cream alternately to sugar mixture, beginning and ending with the flour.
Scrape cake batter into bundt pan.
5. Bake for 20 minutes at 275 F, then turn up oven to 325 F and bake for an
additional 40-50 minutes or until a tester inserted in the centre of the
cake comes out clear.

Icing
Stir together icing sugar with browned and strained butter, water and
vanilla.

To Assemble
Ice cake after it has cooled by drizzling icing over top of cake.

[rottiedogs]

Brown Sugar Angel Food Cake
Submitted by bettina on July 06, 2005 at 1:39 pm

DESCRIPTION
Brown Sugar Angel Food Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
The subtitle, to the book's title, reads "Every recipe a blue-ribbon winner"...and so far, so good! There is a wealth of good, old-fashioned, all-American baking here...any of their books are great for that sort of thing. I have also made this, with maple sugar, rather than the brown sugar...another yum!

Instead of inverting the cake onto either a *tippy-toppy* bottle, or large funnel, I use a large metal colander, which holds the pan quite securely, and I don't have to worry about it getting knocked over...works great!

Have fun!

Laura

"Delicate brown sugar flavor makes this angel food cake different...

1 1/4 cups sifted cake flour
1 cup brown sugar, firmly packed...(I've used both light, and dark, with equally good results)
(These two get mixed, whisked, sifted together, I usually rub through a sieve, and I add my spices here, also)

1 1/2 cups egg whites (10-12)
1 1/2 tsp cream of tartar
1 tsp salt
1 cup brown sugar, firmly packed
2 tsp vanilla
Confectioners' sugar

Optional spicing...: 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, or mace, 1/4 tsp cardamom...to your own tastes, obviously...

1. Combine cake flour, and brown sugar

2. Beat egg whites, cream of tartar and salt, until foamy. Gradually add the other 1 cup of brown sugar, 1 TBS at a time, beating at high speed until stiff glossy peaks form. Beat in the vanilla.

3. Add flour mixture in 4 parts, folding about 15 strokes after each addition. Spoon batter into ungreased 10' tube pan. Pull metal spaturla through batter once to break large air bubbles.

4. Bake in 350F oven 45 to 50 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cooled, remove from pan. Dust with sifted confectioners' sugar.

Makes 12 servings.

[BakerAunt]

Tonight I baked this cake. The 8 1/2 x 4 1/2 pan was a tad small but the 9x5 would have been too large. It rose a bit quickly around the edges, even a bit over the pan, before the middle caught up with it. The bread has a slight dome--no collapsed center--but it does have a bit of a "line" in the center. If I bake it again, I will measure my pans and see if I have one that is just a bit larger.

I used the 1 tsp of baking powder and 1/8 tsp of baking soda, as Kid Pizza suggested in option 2. I used Baker's (extra fine) sugar, educing the amount by 1 oz. as recommended, and used my microplane grater to make the orange zest rather than using the food processor. (Unlike the MS Living Kitchens, I do not have sous chefs to clean extra dishes.) I also added 1/4 tsp orange extract, as I do not plan to ice it.

The baking time specified was 1 hour 15 minutes, but it was done at 1 hour, 5 min. If I bake it again, I will check after an hour. It does brown quickly on top, so I had foil over it for the final 5 minutes. The recipe said to let it rest in the pan for 30 minutes. I took it out after 20, and that seems fine.

We will cut it and taste it tomorrow, and I will add to this reply our thoughts on the taste and texture.

Update: The cake has perfect texture. It is not dry, and it does not need the frosting. It has a kind of melt in the mouth taste. As my husband said, "It's easy to eat too much of this cake, it is just so good. It is perfect without frosting. Thanks to Cass for perfecting the recipe!

• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Persimmon Muffins
Submitted by calico on November 20, 2010 at 10:17 am

The unique persimmon flavor makes this a nice addition to your muffin repertoire.
Yield: 12 muffins
Source: The Baking Sheet ~ vol. XXl No.5 Autumn 2010

1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1 cup (8 1/2 ounces) puréed persimmon pulp
3/4 cup (5 5/8 ounces) packed brown sugar
2 tablespoons (1 ounce) orange juice
1 teaspoon grated lemon zest
2 large eggs
1/2 cup (1 stick, 4 ounces) unsalted butter, melted and cooled
3/4 cup (3 ounces) walnut or pecan pieces
3/4 cup (4 ounces) dried tart cherries, cranberries or raisins
Coarse sugar for sprinkling the tops

Preheat oven to 350°F. Line the wells of a muffin tin with papers, then grease the insides of the papers.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Mix the persimmon pulp and the brown sugar together in a small bowl. Add the orange juice, lemon zest, eggs, and melted butter to the persimmon mixture and blend well. Add the persimmon purée mixture to the flour mixture and stir well to combine. Add the nuts and dried fruit and blend well to evenly distribute them in the batter. Scoop the batter by the heaping 1/4 cup into the prepared pan, filling the wells all the way to the top.

Bake for 20 to 22 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let stand for 5 minutes before removing from the pan and transferring to a rack to cool completely.

© King Arthur Flour

[BakerAunt]

Honey Cracked Wheat Bread
Submitted by calico on May 06, 2005 at 9:13 am

This recipe comes from King Arthur Flour's Honey Cracked Wheat Base.

1/2 cup Honey Cracked Wheat Bread Base
1 1/2 cups All-Purpose Flour
1 1/2 cups Whole Wheat Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1/4 cup honey
1 1/4 to 1 1/2 cups warm water

Combine all of the ingredients and mix by mixer or bread machine (using the dough cycle) - until you've made a soft smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, until it's puffy.

Transfer the dough to a lightly greased work surface and shape into an 8-inch loaf. Place the loaf into a greased 8 1/2 x 4 1/2-inch loaf pan or 9 x 5-inch loaf pan, cover and set aside to rise for 1 hour, or until it's crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350 degree oven for 35 to 40 minutes, tenting with foil after 25 minutes if it's getting brown too quickly. The bread is done when the internal temperature reaches 190 degrees.

Remove the bread from the pan, and transfer to a wire rack to cool completely. One loaf.

[BakerAunt]

Heavenly Light Brown Bread
Submitted by calico on November 30, 2010 at 7:50 am

This is a recipe that I had saved years ago from a King Arthur Organic Baker's Classic Bread Flour bag. I have lost and found this recipe more times than I care to admit! So, I'm putting it here where it will be safe and sound - and available for others to enjoy as well.

Yield: 1 loaf

1/4 cup water
2 tablespoons vegetable oil
1/4 cup raisins or currants
2 tablespoons dark brown sugar or molasses
2 tablespoons milled flax seed (optional)
2 cups King Arthur Organic Baker's Classic Bread Flour
1 1/2 cups King Arthur Whole Wheat Flour
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 cup lukewarm water

In a mini food processor or blender, mix together the 1/4 cup water, vegetable oil, raisins or currants, and brown sugar or molasses till the mixture is smooth and the fruit is thoroughly chopped.

Combine the liquid mixture with all the remaining ingredients in a large mixing bowl, stirring to combine.

Knead the dough until it's smooth. Place in a greased bowl, cover the bowl, and let it rise 1 hour or until double in bulk.

Turn the dough out onto a lightly-floured surface, gently deflate it, and shape it into a loaf. Place the loaf in a lightly greased 8 1/2" x 4 1/2" bread pan, cover, and let rise for 1 hour, or until it's crowned about 1 inch over the rim of the pan.

Bake the loaf in a preheated 350° oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center registers 190°F.

Remove it from the oven, and turn it out of the pan onto a rack to cool completely.
© King Arthur Flour

[BakerAunt]

Eggnog Pie
Submitted by calico on January 16, 2008 at 2:26 pm

Vanilla pudding prepared with eggnog and folded with whipped cream - Yummy!

1 (4.6 ounce) package non-instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog
2 cups heavy cream

1 (9-inch) pie shell, baked

1 hearty pinch of ground nutmeg

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.

In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

[BakerAunt]

Chocolate Sheet Cake
Submitted by calico on May 17, 2005 at 7:06 pm

Cake:
1 cup butter
1 cup water
1/4 cup unsweetened cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

Frosting Ingredients:
1/2 cup butter
1/4 cup unsweetened cocoa
6 tablespoons milk
3 1/2 cups (1 pound) powdered sugar
1 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla

Heat oven to 350 degrees.

Combine 1 cup butter, water, and 1/4 cup cocoa in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (6 to 7 minutes).

Remove pan from heat. Add flour, sugar and salt; mix well. Add sour cream, eggs and baking soda; beat until smooth.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 22 minutes or until tester inserted in center comes out clean.

Meanwhile, combine 1/2 cup butter, 1/4 cup cocoa and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).

Remove from heat. Add powdered sugar; beat until well mixed. Stir in nuts (if using) and vanilla. Spread over warm cake.

[BakerAunt]

Chocolate Chip Pie
Submitted by calico on May 13, 2010 at 4:39 pm

This recipe makes a quick, easy and delicious dessert. Enjoy!

2 large eggs
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, melted
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1/2 - 3/4 cup chopped nuts (optional)

1 9-inch unbaked pie shell

Preheat oven to 350°.

Beat the eggs until they're light and lemon-colored, then gradually beat in the sugars. Add the flour and butter and mix well. Stir in the vanilla, then the chocolate chips and nuts.

Pour the mixture into the pie shell and bake for 40 to 45 minutes or until puffy. Serve warm with whipped cream, or really good vanilla ice cream.

[BakerAunt]

Cheesecake
Submitted by calico on January 01, 2010 at 10:00 pm

This cheesecake is a family favorite.

Two 8-ounce packages cream cheese, at room temperature (Preferably, Philadelphia brand)
One 15-ounce container whole milk ricotta, at room temperature (well drained)
1-1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1-1/2 tablespoons fresh lemon juice
3 tablespoons flour and 3 tablespoons cornstarch - sifted together
1/2 cup (1 stick) butter, melted
1 pint (2 cups) sour cream

Preheat oven to 325 degrees.

Cream first three ingredients in a large mixer bowl. Add eggs, 1 at a time - then add remaining ingredients, except sour cream and beat just until smooth.

Add sour cream and blend into batter. Pour into a buttered and parchment-lined 10-inch springform pan.

Bake for 1 hour. At the end of that hour, turn off the heat and, without opening the door, leave the cake in the oven for 1 additional hour. Remove from the oven.

Set pan on wire rack to cool completely. Refrigerate. Top with your favorite pie filling, if you wish, though my preference is to leave it plain.