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Cake Recipes
A-C
Banana Bread
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle
position. Butter and flour (or spray with a non stick vegetable/flour spray) the
bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly
toasted. Let cool and then chop coarsely.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder,
baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and
vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients
(banana mixture) into the dry ingredients until just combined and batter is thick
and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared
pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake
until bread has risen and a toothpick inserted in the center comes out clean,
about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread
from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf.
Recipe:
1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 3/4 cups (245 grams) all-purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (85 grams) white chocolate chips
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2
cups)
1 teaspoon pure vanilla extract
Banana Muffins
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the
middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and
white chocolate. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and
vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients
(banana mixture) into the dry ingredients until just combined and batter is thick
and chunky. (The important thing is not to over mix the batter. You do not want
it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the
batter into the prepared muffin tins and place a slice of banana on top of each
muffin for garnish. Bake about 20 - 25 minutes or until a toothpick inserted in the
center comes out clean. Place on a wire rack to cool for five minutes and then
remove muffins from pan. Serve warm or at room temperature.
Note: To mash bananas I have found the easiest way is to just use my fingers, a
fork or a potato masher.
Makes 12 regular sized muffins.
Recipe:
1 3/4 cups (245 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 cup (50 grams) light brown sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces (65 grams) white chocolate, cut into small pieces
2 large eggs, lightly beaten
8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled
3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well
(about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish:
1 large banana, sliced (optional)
Brownies
Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center
of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm)
square pan.
Melt the chocolate and butter in a large stainless steel bowl placed over a
saucepan of simmering water. Remove from heat and stir in the cocoa powder
and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating
well after each addition. Finally, stir in the flour, salt and chocolate chips (if
using).
Pour into the prepared pan and bake for about 30 minutes, or until a toothpick
inserted in the center comes out with a little batter and a few moist clumps
clinging to it. Do not over bake. Remove from oven and let cool on a wire
rack. Serve at room temperature or chilled. These freeze very well.
Makes 16 brownies.
Recipe
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Carrot Cake
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of
the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and
fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt,
and ground cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about
1 minute). Gradually add the sugar and beat until the batter is thick and light
colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the
vanilla extract. Add the flour mixture and beat just until incorporated. With a
large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide
the batter between the two prepared pans and bake 25 to 30 minutes or until a
toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert
the cakes onto the wire rack, remove the pans and parchment paper, and then
cool completely before frosting.
To assemble: place one cake layer, top side down, onto your serving plate.
Spread with about one third of the frosting. Gently place the other cake, top of
cake facing down, onto the frosting, and spread the rest of the frosting over the
top and sides of the cake. If desired, press toasted and finely chopped nuts on
the sides of the cake and decorate the top of the cake with marzipan carrots (see
below). Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting:
In bowl of electric mixer (or with a hand mixer), beat the cream cheese and
butter, on low speed, just until blended with no lumps. Gradually add the sifted
powdered sugar and beat, on low speed, until fully incorporated and smooth.
Beat in the vanilla extract, and lemon zest.
Recipe:
1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil
2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained)
or applesauce to the batter when you add the oil and vanilla extract. You may
have to bake the cake a few minutes longer.
Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just
increase the baking time to between 30 to 40 minutes
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon
Garnish: (Optional)
1 cup (100 grams) toasted and finely chopped walnuts or pecans
Cheesecake
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the
springform pan on a larger baking pan to catch any leakage while the cheesecake
is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of
oven.
For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted
butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up
the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on
medium speed until smooth (about 2 minutes), scraping down the bowl as
needed. Add the eggs, one at a time, beating well (about 30 seconds) after each
addition. Scrape down the sides of the bowl. Add the whipping cream, lemon
zest, vanilla extract and beat until incorporated. Remove the crust from the
refrigerator and pour in the filling. Place the cheesecake pan on a larger baking
pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120
degrees C) and continue to bake for about another 1 1/2 hours or until firm and
only the center of the cheesecake looks a little wet and wobbly. Remove from
oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.
Spread the topping over the warm cheesecake and return to oven to bake for 15
more minutes. Remove from oven and carefully run a knife or spatula around the
inside edge of pan to loosen the cheesecake (helps prevent the surface from
cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake
tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered,
until firm. Remove the cheesecake from the freezer, wrap it in heavy duty
aluminum foil and place in a freezer bag. Seal and return to freezer. Can be
frozen for several months. Thaw uncovered cheesecake in the refrigerator
overnight.
Recipe
Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or
gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use
full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this
from happening do not overbeat the batter, especially when creaming the cheese
and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is
done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the
cheesecake sticks to the sides as it cools.
Chocolate Chip Cookies
Preheat oven to 350 degrees F (177 degrees C) and place one oven rack in the
top third of the oven, and one oven rack in the bottom third of the oven. Line two
baking sheets with parchment paper.
Melt the 10 ounces of semi sweet chocolate in a stainless steel bowl placed over a
saucepan of simmering water. Remove from heat and set aside to cool to room
temperature.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and
salt.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and
sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
Add the melted chocolate and beat until well incorporated. Add the eggs, one at a
time, beating well after each addition. Then beat in the vanilla extract. Add the
flour in stages, mixing until incorporated. Fold in the the chocolate chips and
nuts.
Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls
of dough on each baking sheet. With moistened hands, gently flatten each ball of
dough into a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 17
minutes, rotating the baking sheets halfway through the baking time. The cookies
are done when they are just barely set in the center. They should still be soft.
Remove from oven and let the cookies cool a few minutes on the baking sheet
before transferring them to a wire rack to cool.
Makes about 20 cookies.
Recipe
10 ounces (280 grams) semi sweet chocolate, chopped (or 1 1/2 cups semi sweet
chocolate chips)
1 2/3 cup (220 grams) all purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (not Dutch processed)
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (110 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
2 large eggs
1 1/4 teaspoons pure vanilla extract
3/4 cup (125 grams) semi sweet chocolate chips
1 cup (100 grams) walnuts or pecans, chopped
Chocolate Tiffin
If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place
the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and
the skins begin to flake. Remove from oven and place a dish towel over the
nuts. Let the nuts sit (steam) for a few minutes and then rub the nuts in the
towel briskly to remove the skins. Let cool and then chop coarsely.
If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F
oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant.
Let cool then chop coarsely.
Then in a heatproof bowl over a saucepan of simmering water, melt the butter
and chocolate.
Meanwhile break or chop the digestive cookies into small pieces (about 1/2 inch).
Once the butter and chocolate are melted, remove from heat and stir in the
digestive cookies, along with their crumbs, and the chopped nuts.
Spread this mixture into a lightly buttered 8 inch (20 cm) tart or cake pan, cover,
and refrigerate for several hours or until set. Cut or break into slices. Store in an
airtight container in the refrigerator.
Makes about 10 slices.
Recipe
1/2 cup (4 ounces) (113 grams) unsalted butter, room temperature (cut into
small pieces)
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
4 ounces (113 grams) Digestive cookies (or graham crackers, shortbread cookies
or butter cookies)
1 1/4 cups (175 grams) (6 ounces) hazelnuts, almonds, walnuts, pecans, and/or
macadamia nuts (toasted and chopped)
D-F
Double Chocolate Pound Cake
Serves 8 slices
For either baking novices or seasoned pros, a 'dump cake' is a great option. To
prepare one, you simply dump the ingredients into a bowl and beat them, then
pour the batter into a pan and bake it. Although a dump cake is easy to make, it's
just as good as a more fancy cake. Perhaps that's why dump cakes, including
pound cakes, have been popular for hundreds of years.
Ingredients
1 and 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon salt
1 cup butter, softened (2 sticks)
1 cup sugar
4 eggs
2 teaspoons vanilla
1/2 cup mini chocolate chips
1. Using butter, lightly grease bottom and sides of 8 and 1/2 x 4 and 1/2 x 2 and
1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside.
With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and
salt into bowl or onto sheet of waxed paper. Set aside.
2. In large mixer bowl at medium speed, beat together butter and sugar until
light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly
blended, at least several minutes. At low speed, gradually beat in reserved flour
mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir
in chips. Spread batter evenly in prepared pan.
3. Bake in preheated 325 degree F oven until cake begins to pull away from sides
of pan and cake tester inserted near center comes out clean, about 60 to 70
minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows
dark brown, you've hit a melted chocolate chip. Test again in another spot.
4. To prevent overbaking, remove cake from oven as soon as no light brown
batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or
knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To
retain moisture, store cooled cake in plastic wrap. Serve plain or topped with
fruit, ice cream or whipped cream, if desired.
Cook's note
The secret to this cake is in properly beating the ingredients, so follow these tips.
Let the butter soften and take the eggs out of the fridge to warm a bit. For an
airy batter, beat the softened butter and sugar really well until the creamed
mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are
gone. Any curdling you might see will disappear as you beat. Turn off the mixer
occasionally and scrape the batter at the sides of the bowl into the path of the
beaters so everything gets thoroughly mixed.
Switch to low speed when you add the dry ingredients to keep the flour mixture
from flying into the air. Since overbeating the flour can toughen a cake, beat only
until the batter has no streaks. Stir in the chips by hand so the mixer does not
break them.
Be sure the cake is done before you take it out of the oven. You can use either a
cake tester, a thin metal wire with a knob on top, or a wooden pick. Gently push
the tester into the middle of the cake and pull it out. If you see liquid batter on
the tester, keep baking. If the tester comes out clean, remove the cake from the
oven and let it cool. A silky-textured pound cake is rich and moist all by itself, so
you don't need to frost it.
Fresh Strawberry Upside Down Cake
Ingredients
• 330 g crushed fresh strawberries
• 168 g strawberry flavored gelatin mix
• 180 g miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on
package
Directions
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan.
Evenly sprinkle strawberries with the dry gelatin powder, and top with
mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the
marshmallows. Bake in the preheated oven until a toothpick inserted into
the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15
minutes. Run a knife around the pan to loosen the sides, and turn the
cake out onto a serving tray. Store cake in the refrigerator.
G-I
Gingerbread Men
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set
aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle
attachment, cream the butter and sugar until light and fluffy. Add the egg and
molasses and beat until well combined. Gradually add the flour mixture beating
until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at
least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of
oven. Line 2 baking sheets with parchment paper and set aside while you roll out
the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4
inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift
the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54
cm) apart. If you are hanging the cookies or using as gift tags, make a hole at
the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones
will take about 8 minutes, larger cookies will take about 12 minutes. They are
done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1
minutes. When they are firm enough to move, transfer to a wire rack to cool
completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and
buttons while the cookies are still warm. Otherwise, confectioners frosting can be
used to decorate the cookies. You can also use the icing as a glue to attach
candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the
butter until smooth and well blended. Add the vanilla extract. With the mixer on
low speed, gradually beat in the sugar. Scrape down the sides of the bowl and
beater. Add the milk and beat on high speed until frosting is light and fluffy
(about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a
pastry bag fitted with a decorative tip and decorate the gingerbread men as
desired.
Tint portions of frosting with desired food color (I use the paste food coloring that
is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
Recipe
3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
Note: To prevent the molasses from sticking to the measuring cup, first spray
the cup with a non stick vegetable spray (like Pam).
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
J-L
Lemon Pound Cake
Ingredients
• 225 g unsalted butter
• 150 g white sugar
• 3 eggs
• 145 g cake flour
• 15 g dry milk powder
• 15 ml corn syrup
• 0.5 lemon, juiced
• 2 g salt
• 3 ml vanilla extract
• 0.8 g ground nutmeg
• 2 g baking powder
• 0.4 g ground mace (optional)
Directions
1. Allow butter to reach room temperature. Cream sugar and butter together
until light and fluffy. Add eggs one at a time and mix well. Add in flour,
powdered milk, and corn syrup. Beat each in well. Add juice of half a
lemon, salt, vanilla, nutmeg and mace. Make sure everything is well
blended, and pour into a greased loaf pan.
2. Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for
doneness by inserting a toothpick and seeing if it comes out clean. You
almost want to underbake this.
M-O
Oatmeal Cookies
To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for
8-10 minutes until lightly browned and fragrant. Let cool and then chop into
pieces. Set aside.
Line 2 baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and
sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla
extract and beat to combine. In a separate bowl, whisk together the flour, baking
soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture
and beat until incorporated. Stir in the nuts, oats, and dried cranberries or
chocolate chips.
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and
space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet
your hand and flatten the cookies slightly with your fingers so they are about 1/2
inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees
F (177 degrees C), or until light golden brown around the edges but still soft and
a little wet in the centers. Remove from oven and let the cookies cool a few
minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 - 24 large cookies
Recipe
1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips
(optional)
P-S
Puff Pastry Creams
Serves 4 (doubles or halves easily).
It's easier than you think to make home-made mille feuille, those delightfully light
crisp pastries adorned with cream so beloved of french patisserie chefs. The trick
is to use bought puff pastry, but don't tell anyone!
Ingredients:
1 pack of puff pastry, defrosted and rolled thinly
1 carton of ready-made custard
1 carton of double cream, whipped
Good quality fruit jam (optional) or fresh fruit
Directions:
1. Cut the pastry into as many rectangular strips measuring 2 inches x 4
inches as you can get out of the sheet. Roll up any leftover pastry and you
may get another one or two out of it. You need 3 rectangles for every Puff
Pastry Cream. Lay the rectangles out on an oiled baking sheet and bake to
the pack instructions or until the pastry is risen and golden. Leave to cool.
2. Just before serving, lay one rectangle on a board and spoon custard on
top of it. Spread the second rectangle with fruit jam or layers of fruit
(sliced strawberries look and taste great), then whipped cream and place
on top of the custard slice. Press down a little. Top with another rectangle
of pastry, golden side showing.
Recipe note: these will look a little homemade but don't worry, they taste
great.
Rice Krispie Buns
Ingredients:
• 1 package (10 oz., about 40) regular marshmallows
- OR -
• 4 cups miniature marshmallows
• 6 cups Ready-To-Eat Cereal Cocoa Rice Crispies
1. In large saucepan melt butter over low heat. Add marshmallows and stir until
completely melted. Remove from heat.
2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch
pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the
same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes,
stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave
cooking times may vary.
Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To
freeze, place in layers separated by wax paper in airtight container. Freeze for up
to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Sponge Cake (Roulade)
Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center
of the oven. Butter, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm)
baking pan, line it with parchment paper, and then butter and flour the
parchment paper (or spray with Baker's Joy). Set aside.
While eggs are still cold separate two of the eggs, placing the yolks in one large
mixing bowl and the whites in another bowl. To the two yolks, add the additional
yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and
allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch.
Set aside.
Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup
(100 grams) of granulated white sugar, in your electric mixer, fitted with the
paddle attachment. Beat on high speed for five minutes, or until thick, pale
yellow, and fluffy. (When you slowly raise the beaters the batter will fall back
into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a
rubber spatula, just until the flour is incorporated. Sift the remaining flour
mixture into the batter and fold in.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until
foamy. Add the cream of tartar and continue beating until soft peaks form.
Sprinkle in the remaining one tablespoon (13 grams) granulated white sugar and
beat until stiff peaks form. Gently fold a little of the whites into the batter to
lighten it, and then add the rest of the whites folding just until incorporated. Pour
the batter into the prepared pan, evenly spreading the cake batter with an offset
spatula or knife.
Bake for about 7 minutes or until golden brown. A toothpick inserted in the center
will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto
a clean dish towel that has been sprinkled with confectioners sugar. Carefully
remove the parchment paper, sprinkle lightly with confectioners (powdered or
icing) sugar, and roll up the sponge, with the towel, while it is still hot and
pliable. Place on a wire rack to cool.
Meanwhile for the Raspberry Puree (if using): Thaw the unsweetened frozen
raspberries in a large fine meshed strainer suspended over a large bowl. (This
may take a few hours.) Once the berries have completely thawed, force the juice
from the berries by gently pressing the berries with the back of a large spoon. All
that should remain in the strainer is the raspberry seeds. Throw away the
raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and
1/4 cup (50 grams) of white sugar (add more if needed). The puree can be
stored in the refrigerator for a week or frozen for up to a year.
For Raspberry Whipped Cream: In a large mixing bowl place the whipping
cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl
and beaters in the refrigerator for at least 30 minutes. When chilled, beat the
mixture until soft peaks form. Then add the sweetened raspberry pur? or
raspberry jam, a little at a time, and beat just until stiff peaks form when the
beater is raised. Taste and fold in more sugar or puree, if needed.
To Assemble: Remove about 1/2 cup of the raspberry whipped cream to use as
garnish. Then unroll the sponge, spread with the remaining whipped cream
filling, and reroll. Transfer to your serving platter. Place the remaining whipped
cream in a pastry bag fitted with a decorative tip and pipe rosettes down the
center of the sponge. Place fresh raspberries on the rosettes, if desired. Cover,
and chill in the refrigerator for a few hours or overnight. (You can serve this cake
immediately but chilling it for a few hours, or even overnight, sets the filling and
makes it easier to slice.) Just before serving, dust with confectioners (powdered
or icing) sugar.
Serves 6 - 8 people.
Recipe:
1/3 cup (33 grams) sifted cake flour
3 tablespoons (25 grams) cornstarch (corn flour)
4 large eggs
1 large egg yolk
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Raspberry Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/2 cup (120 ml) lightly sweetened raspberry pur? (recipe follows) or 1/3 cup (80
ml) raspberry jam
Raspberry Puree:
1 - 12 ounce bags (340 grams) of frozen raspberries (unsweetened)
1/4 cup (50 grams) granulated white sugar, or to taste
1/2 teaspoon of freshly squeezed lemon juice (optional)
Garnish:
Fresh Raspberries
T-V
Vanilla Cupcakes
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12
muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract and
lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three
additions, beginning and ending with the flour. Scrape down the sides of the
bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or
until nicely browned and a toothpick inserted into a cupcake comes out
clean. Remove from oven and place on a wire rack to cool. Once the cupcakes
have completely cooled, frost with icing. If you want flat topped cupcakes then
slice off the dome of each cupcake, with a sharp knife, before frosting. If you
want to pipe the frosting, I like to use a large Wilton 1M closed star decorating
tip.
For the Frosting: In an electric mixer, or with a hand mixer, cream the butter
until smooth and well blended. Add the vanilla extract. With the mixer on low
speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the
milk and beat on high speed until frosting is light and fluffy (about 3-4
minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired
food color (I use the paste food coloring that is available at cake decorating
stores and party stores).
Makes about 12 cupcakes.
Recipe
Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor
and perfume. The rind being the outer skin of the lemon which consists of both
the yellow zest and white membrane
W-Z
Yellow Dream Cake
1 cup water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package yellow cake mix
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix
1. In a bowl beat water, non-dairy topping mix (dry), yellow cake
mix, eggs, oil, and vanilla pudding mix with an electric mixer on
medium speed for 4 minutes.
2. Pour into two greased and floured 8 or 9-inch round baking
pans.
3. Bake at 350*F for 35 to 40 minutes or until a wooden pick
inserted in the center comes out clean. Cool in the pans for 10
minutes. Loosen the sides and remove from pans.
4. Frost when cool.
Makes 12 servings.

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Recipe collection 65

  • 1. Cake Recipes A-C Banana Bread Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Makes 1 - 9 x 5 x 3 inch loaf. Recipe: 1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped 1 3/4 cups (245 grams) all-purpose flour 1/4 cup (30 grams) Dutch-processed cocoa powder 1 cup (200 grams) granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (85 grams) white chocolate chips 2 large eggs, lightly beaten 1/2 cup (113 grams) unsalted butter, melted and cooled 3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract
  • 2. Banana Muffins Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Note: To mash bananas I have found the easiest way is to just use my fingers, a fork or a potato masher. Makes 12 regular sized muffins. Recipe: 1 3/4 cups (245 grams) all-purpose flour 1/2 cup (100 grams) granulated white sugar 1/4 cup (50 grams) light brown sugar 1 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 ounces (65 grams) white chocolate, cut into small pieces 2 large eggs, lightly beaten 8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled 3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Garnish: 1 large banana, sliced (optional)
  • 3. Brownies Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using). Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well. Makes 16 brownies. Recipe 5 ounces (140 grams) semisweet or bittersweet chocolate, chopped 1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces 2 tablespoons (15 grams) cocoa powder 1 cup (200 grams) granulated white sugar 1 teaspoon pure vanilla extract 3 large eggs 3/4 cup (95 grams) all-purpose flour 1/4 teaspoon salt 3/4 cup (125 grams) semi-sweet chocolate chips (optional) Carrot Cake Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. Set aside. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  • 4. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers. Serves 10 - 12. Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest. Recipe: 1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (280 grams) all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs 1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable or canola oil 2 teaspoons pure vanilla extract
  • 5. Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer. Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted 1 teaspoon (4 grams) pure vanilla extract finely grated lemon zest of one lemon Garnish: (Optional) 1 cup (100 grams) toasted and finely chopped walnuts or pecans Cheesecake Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
  • 6. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day. Serve with fresh fruit or fruit sauces. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight. Recipe Crust: 2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs) 1/4 cup (50 grams) granulated white sugar 1/2 cup (114 grams) unsalted butter, melted Filling: 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) 1 cup (200 grams) granulated white sugar 3 tablespoons (35 grams) all purpose flour 5 large eggs, room temperature 1/3 cup (80 ml) heavy whipping cream 1 tablespoon lemon zest 1 teaspoon pure vanilla extract Topping: 1 cup (240 ml) sour cream (not low fat or fat free) 2 tablespoons (30 grams) granulated white sugar 1/2 teaspoon pure vanilla extract
  • 7. Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar. Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet. Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools. Chocolate Chip Cookies Preheat oven to 350 degrees F (177 degrees C) and place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper. Melt the 10 ounces of semi sweet chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the melted chocolate and beat until well incorporated. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract. Add the flour in stages, mixing until incorporated. Fold in the the chocolate chips and nuts. Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. Makes about 20 cookies. Recipe 10 ounces (280 grams) semi sweet chocolate, chopped (or 1 1/2 cups semi sweet chocolate chips) 1 2/3 cup (220 grams) all purpose flour 1/3 cup (35 grams) unsweetened cocoa powder (not Dutch processed) 1 1/4 teaspoon baking soda 1/4 teaspoon salt
  • 8. 1 cup (226 grams) unsalted butter, room temperature 1/2 cup (110 grams) dark brown sugar 1/2 cup (100 grams) white granulated sugar 2 large eggs 1 1/4 teaspoons pure vanilla extract 3/4 cup (125 grams) semi sweet chocolate chips 1 cup (100 grams) walnuts or pecans, chopped Chocolate Tiffin If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place a dish towel over the nuts. Let the nuts sit (steam) for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely. If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely. Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate. Meanwhile break or chop the digestive cookies into small pieces (about 1/2 inch). Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts. Spread this mixture into a lightly buttered 8 inch (20 cm) tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator. Makes about 10 slices. Recipe 1/2 cup (4 ounces) (113 grams) unsalted butter, room temperature (cut into small pieces) 4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped 4 ounces (113 grams) Digestive cookies (or graham crackers, shortbread cookies or butter cookies) 1 1/4 cups (175 grams) (6 ounces) hazelnuts, almonds, walnuts, pecans, and/or macadamia nuts (toasted and chopped)
  • 9. D-F Double Chocolate Pound Cake Serves 8 slices For either baking novices or seasoned pros, a 'dump cake' is a great option. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it's just as good as a more fancy cake. Perhaps that's why dump cakes, including pound cakes, have been popular for hundreds of years. Ingredients 1 and 1/4 cups all-purpose flour 1/4 cup unsweetened baking cocoa 1/2 teaspoon salt 1 cup butter, softened (2 sticks) 1 cup sugar 4 eggs 2 teaspoons vanilla 1/2 cup mini chocolate chips 1. Using butter, lightly grease bottom and sides of 8 and 1/2 x 4 and 1/2 x 2 and 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside. 2. In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan. 3. Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows dark brown, you've hit a melted chocolate chip. Test again in another spot. 4. To prevent overbaking, remove cake from oven as soon as no light brown batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired. Cook's note The secret to this cake is in properly beating the ingredients, so follow these tips. Let the butter soften and take the eggs out of the fridge to warm a bit. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are gone. Any curdling you might see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets thoroughly mixed. Switch to low speed when you add the dry ingredients to keep the flour mixture from flying into the air. Since overbeating the flour can toughen a cake, beat only
  • 10. until the batter has no streaks. Stir in the chips by hand so the mixer does not break them. Be sure the cake is done before you take it out of the oven. You can use either a cake tester, a thin metal wire with a knob on top, or a wooden pick. Gently push the tester into the middle of the cake and pull it out. If you see liquid batter on the tester, keep baking. If the tester comes out clean, remove the cake from the oven and let it cool. A silky-textured pound cake is rich and moist all by itself, so you don't need to frost it. Fresh Strawberry Upside Down Cake Ingredients • 330 g crushed fresh strawberries • 168 g strawberry flavored gelatin mix • 180 g miniature marshmallows • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. 3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. G-I Gingerbread Men In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
  • 11. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). Makes about 3 dozen cookies depending on the size of cookie cutter used. Store in an airtight container. Recipe 3 cups (420 grams) all purpose flour 1/4 teaspoons salt 3/4 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves
  • 12. 1/2 cup (113 grams) unsalted butter, room temperature 1/2 cup (100 grams) granulated white sugar 1 large egg 2/3 cup (160 ml) unsulphured molasses Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam). Confectioners Frosting: 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 1/2 cup (113 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 1 1/2 tablespoons milk or light cream Assorted food colors (if desired) J-L Lemon Pound Cake Ingredients • 225 g unsalted butter • 150 g white sugar • 3 eggs • 145 g cake flour • 15 g dry milk powder • 15 ml corn syrup • 0.5 lemon, juiced • 2 g salt • 3 ml vanilla extract • 0.8 g ground nutmeg • 2 g baking powder • 0.4 g ground mace (optional) Directions 1. Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  • 13. 2. Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this. M-O Oatmeal Cookies To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside. Line 2 baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies Recipe 1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (215 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (105 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon
  • 14. 3 cups (260 grams) old-fashioned rolled oats 1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional) P-S Puff Pastry Creams Serves 4 (doubles or halves easily). It's easier than you think to make home-made mille feuille, those delightfully light crisp pastries adorned with cream so beloved of french patisserie chefs. The trick is to use bought puff pastry, but don't tell anyone! Ingredients: 1 pack of puff pastry, defrosted and rolled thinly 1 carton of ready-made custard 1 carton of double cream, whipped Good quality fruit jam (optional) or fresh fruit Directions: 1. Cut the pastry into as many rectangular strips measuring 2 inches x 4 inches as you can get out of the sheet. Roll up any leftover pastry and you may get another one or two out of it. You need 3 rectangles for every Puff Pastry Cream. Lay the rectangles out on an oiled baking sheet and bake to the pack instructions or until the pastry is risen and golden. Leave to cool. 2. Just before serving, lay one rectangle on a board and spoon custard on top of it. Spread the second rectangle with fruit jam or layers of fruit (sliced strawberries look and taste great), then whipped cream and place on top of the custard slice. Press down a little. Top with another rectangle of pastry, golden side showing. Recipe note: these will look a little homemade but don't worry, they taste great. Rice Krispie Buns Ingredients:
  • 15. • 1 package (10 oz., about 40) regular marshmallows - OR - • 4 cups miniature marshmallows • 6 cups Ready-To-Eat Cereal Cocoa Rice Crispies 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. Sponge Cake (Roulade) Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy). Set aside. While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch. Set aside. Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup (100 grams) of granulated white sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
  • 16. Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in. In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife. Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back. Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool. Meanwhile for the Raspberry Puree (if using): Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/4 cup (50 grams) of white sugar (add more if needed). The puree can be stored in the refrigerator for a week or frozen for up to a year. For Raspberry Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened raspberry pur? or raspberry jam, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed. To Assemble: Remove about 1/2 cup of the raspberry whipped cream to use as garnish. Then unroll the sponge, spread with the remaining whipped cream filling, and reroll. Transfer to your serving platter. Place the remaining whipped cream in a pastry bag fitted with a decorative tip and pipe rosettes down the center of the sponge. Place fresh raspberries on the rosettes, if desired. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar. Serves 6 - 8 people. Recipe: 1/3 cup (33 grams) sifted cake flour 3 tablespoons (25 grams) cornstarch (corn flour)
  • 17. 4 large eggs 1 large egg yolk 1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar 1 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar Raspberry Whipped Cream: 1 cup (240 ml) heavy whipping cream 1/2 teaspoon pure vanilla extract 1 tablespoon (15 grams) granulated white sugar 1/2 cup (120 ml) lightly sweetened raspberry pur? (recipe follows) or 1/3 cup (80 ml) raspberry jam Raspberry Puree: 1 - 12 ounce bags (340 grams) of frozen raspberries (unsweetened) 1/4 cup (50 grams) granulated white sugar, or to taste 1/2 teaspoon of freshly squeezed lemon juice (optional) Garnish: Fresh Raspberries T-V Vanilla Cupcakes Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners. For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
  • 18. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip. For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). Makes about 12 cupcakes. Recipe Vanilla Cupcakes: 1/2 cup (113 grams) unsalted butter, room temperature 2/3 cup (130 grams) granulated white sugar 3 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon (optional) 1 1/2 cups (210 grams) all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) milk Buttercream Frosting: 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 1/2 cup (113 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 2 tablespoons milk or light cream Assorted food colors (if desired)
  • 19. Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane W-Z Yellow Dream Cake 1 cup water 1 package non-dairy topping mix (dry) 1 (18.25-ounce) package yellow cake mix 2 large eggs 1/4 cup vegetable oil 1 (3.5-ounce) package vanilla pudding mix 1. In a bowl beat water, non-dairy topping mix (dry), yellow cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes. 2. Pour into two greased and floured 8 or 9-inch round baking pans. 3. Bake at 350*F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides and remove from pans. 4. Frost when cool. Makes 12 servings.