Recipes for Cook

Showing posts with label cake. Show all posts

Monday, May 19, 2014

Kentucky butter cake

Kentucky butter cake

Ingredients

Flour 3 cups
Sugar 2 cups
Salt ½ tsp
Baking powder 1 tsp
Baking soda ½ tsp
Milk 1 cup
Vinegar 2 tbsp
Butter 8 ounces
Vanilla essence 2 tsp
Eggs 4

Ingredients for ceramal sauce

Sugar ½ cup
Butter 3 ounces
Water 3 tbsp
Condensed milk 4 tbsp
Vanilla essence 1 tsp

Method

Beat butter, sugar till light and fluffy, adding in 1 egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence, greased 10 inch bandit pan, pour batter in it, bake for 1 hour on 170 degree.

Method for sauce

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and mix, do not boil, prick the warm cake with skewers, drizzle the sauce over the cake slowly.

Friday, March 14, 2014

Chocolate Lave Cake 2 0 Return of Molten Chocolate Love

I finally re-visited my chocolate lava cake recipe, and this new user-friendly version looks better, sounds better, and doesnt call for any extra-large eggs. I don’t remember why the original recipe called for them, but this updated formula uses the standard large variety, which should save me from answering another 300 emails.

The original chocolate lava cake video recipe is probably the most watched, most commented, most emailed, and most linked-to recipe Ive ever filmed. Most people like chocolate cake, but when you add "lava" to the name, they go completely mental.

I also had the upcoming Valentines Day in mind. For you single guys that arent handsome, dont have money, and cant play a musical instrument, this may be the only arrow in Cupids quiver. But take heart, it is a devastating weapon when used correctly. End your romantic home cooked meal with this dessert, and watch the magic. Enjoy!

Ingredients:
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate (this is one standard chocolate bar)
3 tbsp flour
4 tsp good (aka expensive) cocoa powder
pinch salt
1/8 tsp vanilla

View the complete recipe

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Friday, March 7, 2014

AFTERNOON TEA A TOUCH OF NOSTALGIA TOASTED TEA CAKE TEA BISCUIT

Here is an old recipe for ENGLISH TOASTED TEA CAKE. It was also known as ROGAN in the Northern parts of India and served at Tea time in the Boarding Schools in Darjeeling, Mussoorie, Ooty, etc. it was also known as BISCUIT BUN, TEA BISCUIT, BISCUIT ROTI, etc in the South. Try it out and bring back the Nostalgia.

The concept of the English High Tea in the afternoons which was a direct throw back of the Raj quickly became an Anglo-Indian custom in the early part of the century. One could conjure up images of the English and Anglo-Indian ‘Memsahibs’ enjoying afternoon tea laid out on tables covered with snowy white tablecloths, seated on white garden chairs on a velvet green lawn and being served tiny cucumber sandwiches, cakes, scones, butterfly cakes, and pastries by obsequious servants, and drinking tea from miniature fine Bone China teacups (all legacies of the British Raj), bringing to mind, scenes of an ordered, easy, leisurely life amid gentle Indian settings in those early times.

In the true British sense, Afternoon Tea is a light meal typically eaten between 3pm and 4 30pm. But sadly this wonderful tradition has all but died out. Everyone is too busy these days and no one has time to sit down to share these innocent pleasures with friends. I thought I’d stir up some nostalgia and talk about this now almost forgotten tradition where, our mum’s would make the perfect cup of tea by pouring boiling hot water over 2 tablespoons of Brooke Bond Red Label tea leaves in a beautiful China or porcelain Tea Pot. The tea was set to rest for about 10 minutes to allow the tea flavour to slowly seep in the hot water. It was kept suitably warm with a Tea Cosy (which we hardly see these days. The tea would then be poured slowly into cups through a tea strainer and sugar and milk added according to one’s preference. (These days, a teabag in a cup of water passes off as Tea)
This delightful cup was always accompanied with a few choice Anglo-Indian Snacks – Some of them were Cheese, Straws, tiny cucumber sandwiches, hot mince puffs, Marie Biscuits, Scones, Toasted Tea Cakes, Crumpets, etc. Why don’t we bring this practice back in our life and invite a few friends over for a leisurely Anglo-Indian Tea Afternoon.
An English Teacake is usually a light, sweet, yeast-based bun containing dried fruits such as currants, sultanas or orange peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside A Tea Cake is therefore a slightly hard bun or cake. The name is commonly used for whatever bread or cake is traditionally served for afternoon tea that can be applied loosely to any kind of cake that is sturdy enough to be picked up with the fingers.

RECIPE FOR TOASTED TEA CAKE / TEA BISCUIT

Prep time: 15 minutes

Baking time: 30 minutes
Ingredients
4 cups plain flour
½ teaspoon baking powder
¼ teaspoon salt
200 grams butter
2 tablespoons caster sugar / sugar
2 tablespoons raisins or sultanas
1 egg
½ cup water
½ cup milk
Preheat the oven to 150 degrees.
Sieve the salt, baking powder and flour together, Add the butter and mix until it is like breadcrumbs. Mix in the dried fruit, sugar, milk, and the egg and form a soft dough. (Add the water if the dough is too stiff otherwise omit the water) Split the dough into eight round balls and gently flatten them into the traditional teacake shape.
Place on a greased baking tray and bake for half an hour at 150 degrees. Remove from the oven, cool on a cooling rack.

Cut each tea cake in half and smear each half with butter and jam or honey while still warm accompanied by a hot cup of tea for a perfect afternoon tea treat

Sunday, March 2, 2014

Chocolate pumpkin cake

This a a FABULOUS FALL CAKE! With a decadent chocolate cake and a creamy fluffy cream cheese frosting.

Chocolate Pumpkin Cake Recipe

Ingredients

1-1/2 cups all-purpose flour

2/3 cup unsweetened cocoa (Dutch if you want a dark rich chocolate cake)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup canned pumpkin

2 teaspoons vanilla extract

3/4 cup butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs, plus on yolk

1 Frosting recipe (below)

Directions

Heat oven to 375 degrees. Line the bottoms of two 8-inch ( I used 9-inch because that’s what I had and the cake turned out fine) with parchment paper and lightly spray with a non stick cooking spray. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together until fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, come out clean–about 35 minutes. Cool layers completely before frosting.

Frosting Recipe

Ingredients

6 ounces cream cheese, softened

1-1/2 cups confectioners’ sugar

2-1/4 teaspoons cocoa

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

1-1/2 cups heavy whipping cream

3/4 cup confectioners’ sugar

1/2 teaspoon orange food coloring

Directions

Beat cream cheese until fluffy. Add 1-1/2 cups confectioners sugar, cinnamon and 1 teaspoon vanilla. Beat on low until well combined. Transfer to a larger bowl. Clean the mixing bowl. Beat the heavy cream, 3/4 cup confectioners’ sugar and orange food coloring on medium high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and prepare chocolate glaze.

Chocolate Glaze Recipe

Ingredients

4 ounces bittersweet chocolate, chopped

1 tablespoon cold butter

3 tablespoons corn syrup

1/2 cup heavy whipping cream

Directions

Place chopped chocolate, cold butter and corn syrup in a medium heat proof bowl. Bring the heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out the edges to allow the glaze to drip over sides. Makes 1 cup

recipe from Lady behind the curtain. to visit her site for more awesome recipes click HERE.

Wednesday, February 19, 2014

Lisas spiced chocolate cake Lísu Brúnterta

This is one of the cakes my mother always makes for holidays like Christmas and Easter, and for birthdays and other special occasions.

500 g flour
350 g sugar
250 g margarine or butter
2 eggs
3 tsp ground cloves
3 tsp cinnamon
2 tsp baking soda
2 tbs dark cocoa
as needed milk

Cream together the sugar and softened margarine or butter. Mix in the eggs. Sift the flour with the spices, baking soda and cocoa. Add to the margarine mix, one tablespoonful at a time. Alternate with splashes of milk, and mix well in between (batter should be medium thick). Pour into cake tins and bake at 190°C until firm. Cool.
My mother makes these cakes about as thick as her thumb, and uses three layers of cake and two layers of vanilla butter icing. Tastes great with whipped cream.

Freezes well.

Tuesday, February 11, 2014

No Bake Cheesecake Flag Cake – Let Your Fruit Flag Fly!

I’ve been avoiding doing a no-bake cheesecake recipe, despite the many food wishes for it, simply because I love the dense, rich texture of the traditional baked version so much that it seems almost a crime to do something like this instead.

That’s a silly attitude, as these are two entirely different desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag design seen herein, I decided to go for it. The fact that we just had our first real heat wave of the summer didn’t hurt either.

That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries.

Everyone knows that if you eat enough fresh fruit with a dessert, it cancels out the negative effects from the sugar and the fat, or at least that’s what I’ve always assumed. Anyway, there is no greater tribute an American cook can pay to this great democracy of ours, than to make a shortcut dessert that looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

For the crust:

1 1/2 cups finely crushed graham cracker crumbs

6 tbsp melted butter

1/4 cup white sugar

2 tbsp unsweetened cocoa powder

For the filling:

2 cups (1 pound) cream cheese (I used half regular and half mascarpone)

2 tsp grated lemon zest

2 tsp lemon juice

1 tsp vanilla extract

1 1/4 cups cold heavy whipping cream (36% fat)

1/3 cup white sugar

View the complete recipe

Monday, February 10, 2014

Sour Cream Coffee Cake

I hosted a baby shower this past weekend and served 2 of these quiches (one with spinach, bacon & swiss, the other with ham, broccoli, cheddar & green onion) and this tasty coffee cake. My sister actually made this coffee cake for my baby shower a couple years ago and it was delicious! Make sure to watch it carefully because although the recipe says to bake it 50-60 minutes, mine only baked for 45 and I thought it was a little dry. I should have taken it out sooner! Oh well. It was still delicious. And it looks really pretty, so its great for something like a shower.

This may look like a long list of stuff, but its really quite easy to whip up. Dont be afraid. :)

Sour Cream Coffee Cake

Cake:

3/4 c. unsalted butter (1.5 sticks), room temperature

1/2 c. sugar

3 extra-large eggs, room temperature

1 1/2 tsp. vanilla

1 1/4 c. sour cream

2 1/2 c. cake flour (or 2 1/4 c. flour + 1/4 c. cornstarch)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Streusel:

3/4 c. brown sugar

1/2 c. flour

1 1/2 tsp. cinnamon

1/4 tsp. salt

3 tsp. cold unsalted butter, cut in pieces

3/4 c. chopped walnuts

Glaze:

1/2 c. powdered sugar

2 T. pure maple syrup

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan (which no one seems to have, including myself; a bundt pan works just fine).

Cream butter and sugar for 4-5 minutes. Add eggs one at a time, then add vanilla and sour cream. In a separate bowl, mix flour, baking soda, powder, and salt. With mixer on low, add flour mixture to batter until just combined. Finish stirring with spatula.

For the streusel, place all ingredients expect walnuts in a bowl and pinch with fingers until it forms a crumble. Mix in walnuts.

Spoon half of cake batter into the pan and spread with a knife. Sprinkle 3/4 c. streusel on top. Spoon the rest of the batter into the pan and spread. Scatter streusel on the top. Bake at 350 degrees for 50-60 minutes (check after 40). Let cool on wire rack 30 minutes. Carefully transfer cake, streusel side up on serving platter (so youll have to flip it out and then flip it over).

Whisk glaze, adding a few drops of water, if necessary, to make runny. Drizzle over cake.

Source: My sister Wendy, originally from the "Barefoot Contessa"

Thursday, January 30, 2014

Savory Cornmeal Cake Mısır Ekmeği

Corn meal or corn flour cake was something my mom used to bake for a lazy weekend breakfast once or twice a year. It was always a special cake not only because it was delicious but also because it wasnt something we had all the time. Corn flour my mom used for the cake came from my dads hometown, a small town in the Black Sea Region. My aunt would bring it back after visiting her relatives.

I recreated the recipe not with Black Sea Region corn meal, but with Indiana Spring Mill State Park corn meal. I called my mom for the details and since in her explanation she used "coffee mug" instead of "cup" as measurement, measurement for this recipe will be a coffee mug. If you pick the most ordinary coffee mug and measure everything with the same mug, youll be fine.

2 coffee mugs of corn meal
1 coffee mug flour
3 eggs
1 coffee mug yogurt
3/4 coffee mug oil (corn or sun flower-if you use olive oil it might make the cake bitter)
2 tsp baking powder
salt
1 cup of feta cheese, crumbled
1/2 cup black olives, pitted and sliced
1 tsp pepper flakes
1/2 bunch parsley or dill, chopped finely (if you dont have parsley or dill, you can use thyme)

-Beat the eggs in a bowl and add all the ingredients. Mix well.
-If the dough seems too dense, lighten it up by adding a little more yogurt or milk. This shouldnt be a dense cake.
-Grease the owen dish (I used a 2 inch deep 8.5 x 11.5 inch one)
-Put the dough in the owen dish. Sprinkle black seeds on it if you wish.
-Bake approximately for an hour in a preheated owen at 375ºF. After 45 minutes, start checking with a knife every 10 minutes. When the knife comes out clean, the cake is baked.

This recipe is for Meetas Monthly Mingle.