1 Tbs olive oil
1 cup finely chopped onion
9 oz all-purpose flour (about 2 cups)
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
2 Tbs butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 Tbs chopped fresh oregano
Cooking spray
Preheat oven to 350F.
Heat oil in large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside.
Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
Spread batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 mins in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 12 servings (serving size: 1 slice)
From Cooking Light, Jan/Feb 2009.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Sunday, February 8, 2009
Monday, November 24, 2008
Sweet Challah
Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
Yield 1 loaf, 12 servings (serving size: 1 slice)
Ingredients
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 tablespoons honey
* Dash of saffron threads, crushed
* 3 tablespoons butter, melted and cooled
* 1 teaspoon salt
* 1 large egg
* 3 cups bread flour (about 14 1/4 ounces), divided
* Cooking spray
* 1 teaspoon cornmeal
* 1 teaspoon water
* 1 large egg yolk, lightly beaten
* 1/4 teaspoon poppy seeds
Preparation
Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.
Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.
Preheat oven to 375°.
Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
Nutritional Information
Calories:157 (24% from fat)
Fat:4.1g (sat 2.1g,mono 1.2g,poly 0.4g)
Protein:5g
Carbohydrate:26.9g
Fiber:0.9g
Cholesterol:42mg
Iron:1.7mg
Sodium:202mg
Calcium:7mg
Kathryn Conrad, Cooking Light, NOVEMBER 2005
Yield 1 loaf, 12 servings (serving size: 1 slice)
Ingredients
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 tablespoons honey
* Dash of saffron threads, crushed
* 3 tablespoons butter, melted and cooled
* 1 teaspoon salt
* 1 large egg
* 3 cups bread flour (about 14 1/4 ounces), divided
* Cooking spray
* 1 teaspoon cornmeal
* 1 teaspoon water
* 1 large egg yolk, lightly beaten
* 1/4 teaspoon poppy seeds
Preparation
Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.
Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.
Preheat oven to 375°.
Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
Nutritional Information
Calories:157 (24% from fat)
Fat:4.1g (sat 2.1g,mono 1.2g,poly 0.4g)
Protein:5g
Carbohydrate:26.9g
Fiber:0.9g
Cholesterol:42mg
Iron:1.7mg
Sodium:202mg
Calcium:7mg
Kathryn Conrad, Cooking Light, NOVEMBER 2005
Saturday, November 22, 2008
Coconut Cake
Can pair with (Coconut) Vanilla Buttercream Frosting.
Cake:
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Preheat oven to 350°.
To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.
Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
Cake:
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Preheat oven to 350°.
To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.
Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
Friday, January 25, 2008
White Mountain Chocolate Cupcakes - Frosting
Pair with any chocolate cupcake.
Seven-Minute Frosting
1 1/4 cups sugar
1/3 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
Put the sugar, waer, egg whites, and cream of tartar in a heatproof bowl or the top of a double broiler with at least 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water or the bottom of the double broiler. The top container should sit firmly over the pan of hot water; be sure to keep the cord of the elecric mixer away from the burner. Beat on high speed until the frosting forms a soft peeak that stands straigh up if you stop the beaters and lift them up, about 7 minutes. The frosting should regiser 160 F on a thermometer. Remove the container of frosting from the water, add the vanilla and almond exracts, and continue beating for 2 minutes to further thicken the frosting.
Use a thin metal spatula to spread the thick layer of frosting, about 1/2 cup, over the top of each cupcake, dipping the spatula gently into the frosting to make swirls. Serve the cupcakes, or carefully cover them and refrigerate. Let sit at room temperature for about 20 minutes before serving.
From Cupcakes! by, Elinor Klivans.
Seven-Minute Frosting
1 1/4 cups sugar
1/3 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
Put the sugar, waer, egg whites, and cream of tartar in a heatproof bowl or the top of a double broiler with at least 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water or the bottom of the double broiler. The top container should sit firmly over the pan of hot water; be sure to keep the cord of the elecric mixer away from the burner. Beat on high speed until the frosting forms a soft peeak that stands straigh up if you stop the beaters and lift them up, about 7 minutes. The frosting should regiser 160 F on a thermometer. Remove the container of frosting from the water, add the vanilla and almond exracts, and continue beating for 2 minutes to further thicken the frosting.
Use a thin metal spatula to spread the thick layer of frosting, about 1/2 cup, over the top of each cupcake, dipping the spatula gently into the frosting to make swirls. Serve the cupcakes, or carefully cover them and refrigerate. Let sit at room temperature for about 20 minutes before serving.
From Cupcakes! by, Elinor Klivans.
Friday, November 16, 2007
Chocolate Buttercream Frosting
Absolutely the best frosting I've ever had. I pair this with a simple yellow cake or cupcakes and no one can resist it. It's simple and perfect.
I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Pumpkin - Ginger Cupcakes
Makes 12 cupcakes.
Pair with Cream Cheese Frosting.
1 1/2 unbleached all-purpose flour
3/4 tsp baking powder
3/4 baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/2 oz) crystallized ginger cut into 1/8- to 1/4-inch pieces
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Pair with Cream Cheese Frosting.
1 1/2 unbleached all-purpose flour
3/4 tsp baking powder
3/4 baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/2 oz) crystallized ginger cut into 1/8- to 1/4-inch pieces
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Easy-Mix Yellow Cupcake Batter
This recipe is REALLY easy, and makes a moist, completely yummy cake. I use it all the time to make cupcakes and will also make a great two-layer 9" round cake.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Cream Cheese Frosting
Makes 3 cups.
1/2 cup (1 stick) butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. The frosting is ready to use, or for flavor additions.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
1/2 cup (1 stick) butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. The frosting is ready to use, or for flavor additions.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Red Velvet Cupcakes
Pair with Cream Cheese Frosting.
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat the oven to 350°F.
Prepare cupcake tins as directed as directed in the recipe you are following. Cream butter and sugar until fluffy. Add eggs and blend well.
Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture.
One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
From epicurious.com.
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat the oven to 350°F.
Prepare cupcake tins as directed as directed in the recipe you are following. Cream butter and sugar until fluffy. Add eggs and blend well.
Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture.
One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
From epicurious.com.
Sunday, November 11, 2007
Lemon-Raspberry Cake
Serves 16
Yield: three 8-inch or two 9-inch rounds or one 9x13-inch sheet cake.
2 1/4 cups whole wheat pastry flour
1 cup (4 1/2 ounces) unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 cup (2 sticks, 8 ounces) unsalted butter
1 3/4 cups (12 1/4 ounces) superfine or granulated sugar
3/4 tsp salt
5 large egg whites (6 1/4 to 7 1/2 ounces)
1 tsp vanilla extract
2 Tbs lemon zest, or 1 tsp lemon extract
1/4 cup (2 ounces) fresh lemon juice
3/4 cup (6 ounces) milk
1/4 cup (3 ounces) seedless raspberry jam
fresh strawberries for garnish
Preheat oven to 350 F. Grease and flour the pan or pans of your choice or line with parchment paper.
For the batter: Whisk together the flours, baking powder and baking soda in a medium bowl. Cream together the butter, sugar and salt in a large mixing bowl until light and fluffy; stop to scrape the sides and bottom of the bowl at least once. This should take at least 5 minutes, and the color of the butter should go from yellow to white. Add the egg whites one at a time, beating well after eacha addition and scraping the bowl before adding the next. Beat in the vanilla and lemon zest (or extract). Mix in half the flour mixture, and mix until the batter is evenly combined. Scrape the sides and bottom of the bowl to make sure there are not dry or wet spots in the batter before you finish mixing.
Pour the batter into the prepared pan/s. Level the top of the batter with an offset spatula or the back of a spoon. Bake the cakes for the amount of time appropriate to the pan size (below). The cake is done when it begins to pull back from the wedges of the pan and is an even golden brown color on top. The center won't spring back when you touch it lightly, but neither will it let your finger leave a dent. Remove the cake from the oven and cool on a rack for 20 minutes before removing the layers from the pans. Place the cake back on the rack to cool completely before frosting.
To assemble: Chill or freeze the cake layers before assembling the cake; this will make them easier to handle and mean fewer crumbs in your frosting. Place the frozen layers, bottom side up, on plates. Spread the tops with a thin layer of raspberry jam. Return the laters to the freezer for 15 minutes before filling with frosting, placing the second layer on top, and frosting with Lemon Buttercream.
Easy Fluffy White Buttercream Frosting
4 1/2 cups; enough to fill one 8-or 9-inch layer cake or a 9x13-inch sheet cake or 2 dozen cupcakes.
1/3 cup (2 5/8 ounces) unsalted butter
1/3 cup (2 3/8 ounces) vegetable shortening (not butter flavored)
4 to 5 cups (1 to 1 1/4 pounds) glazing or confectioner's sugar, sifted
2 tsp vanilla extract
1/4 to 1/3 cup (2 to 2 5/8 ounces) milk or cream
Beat together the butter, shortening and salt in a large mixing bowl till fluffy. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half the milk (or cream), and beat until fluffy. Continue mixing in the remaining sugar and milk alternately until they've been completely incorporated, and beat until the frosting is light and fluffy.
Easy Lemon Buttercream
Decrease vanilla extract to 1 tsp; substitute 2 Tbs fresh lemon juice for 2 Tbs of the milk in the recipe; beat in 1 Tbs lemon zest at the end.
As found in King Arthur Flour's Whole Grain Baking.
Yield: three 8-inch or two 9-inch rounds or one 9x13-inch sheet cake.
2 1/4 cups whole wheat pastry flour
1 cup (4 1/2 ounces) unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 cup (2 sticks, 8 ounces) unsalted butter
1 3/4 cups (12 1/4 ounces) superfine or granulated sugar
3/4 tsp salt
5 large egg whites (6 1/4 to 7 1/2 ounces)
1 tsp vanilla extract
2 Tbs lemon zest, or 1 tsp lemon extract
1/4 cup (2 ounces) fresh lemon juice
3/4 cup (6 ounces) milk
1/4 cup (3 ounces) seedless raspberry jam
fresh strawberries for garnish
Preheat oven to 350 F. Grease and flour the pan or pans of your choice or line with parchment paper.
For the batter: Whisk together the flours, baking powder and baking soda in a medium bowl. Cream together the butter, sugar and salt in a large mixing bowl until light and fluffy; stop to scrape the sides and bottom of the bowl at least once. This should take at least 5 minutes, and the color of the butter should go from yellow to white. Add the egg whites one at a time, beating well after eacha addition and scraping the bowl before adding the next. Beat in the vanilla and lemon zest (or extract). Mix in half the flour mixture, and mix until the batter is evenly combined. Scrape the sides and bottom of the bowl to make sure there are not dry or wet spots in the batter before you finish mixing.
Pour the batter into the prepared pan/s. Level the top of the batter with an offset spatula or the back of a spoon. Bake the cakes for the amount of time appropriate to the pan size (below). The cake is done when it begins to pull back from the wedges of the pan and is an even golden brown color on top. The center won't spring back when you touch it lightly, but neither will it let your finger leave a dent. Remove the cake from the oven and cool on a rack for 20 minutes before removing the layers from the pans. Place the cake back on the rack to cool completely before frosting.
To assemble: Chill or freeze the cake layers before assembling the cake; this will make them easier to handle and mean fewer crumbs in your frosting. Place the frozen layers, bottom side up, on plates. Spread the tops with a thin layer of raspberry jam. Return the laters to the freezer for 15 minutes before filling with frosting, placing the second layer on top, and frosting with Lemon Buttercream.
Easy Fluffy White Buttercream Frosting
4 1/2 cups; enough to fill one 8-or 9-inch layer cake or a 9x13-inch sheet cake or 2 dozen cupcakes.
1/3 cup (2 5/8 ounces) unsalted butter
1/3 cup (2 3/8 ounces) vegetable shortening (not butter flavored)
4 to 5 cups (1 to 1 1/4 pounds) glazing or confectioner's sugar, sifted
2 tsp vanilla extract
1/4 to 1/3 cup (2 to 2 5/8 ounces) milk or cream
Beat together the butter, shortening and salt in a large mixing bowl till fluffy. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half the milk (or cream), and beat until fluffy. Continue mixing in the remaining sugar and milk alternately until they've been completely incorporated, and beat until the frosting is light and fluffy.
Easy Lemon Buttercream
Decrease vanilla extract to 1 tsp; substitute 2 Tbs fresh lemon juice for 2 Tbs of the milk in the recipe; beat in 1 Tbs lemon zest at the end.
As found in King Arthur Flour's Whole Grain Baking.
Streusel-Topped Key Lime Squares
If you can't find key limes, you can use regular Persian limes. The squares will be just a bit sweeter.
1/4 cup butter, softened
1/4 cup granulated sugar
1 tsp grated lime rind
1/8 tsp salt
1/8 tsp lemon extract
1 cup all-purpose flour (about 4 1/2 ounces)
Cooking spray
2/3 cup granulated sugar
3 T all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
1/2 cup fresh key lime juice
3 large eggs
1 T powdered sugar
Preheat oven to 350 F.
Place first five ingredients in a medium bowl, beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup, level with a knife. Gradually add 1 cup flour to mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 for 12 minutes or until mixture is just beginning to brown.
Combine 2/3 granulated sugar, 3 T flour, baking powder, and 1/8 tsp salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 for 12 minutes. Remove pan from oven (do not turn off), sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove pan from oven, cool in pan on a wire rack. Sprinkle with powdered sugar.
"The Best of Cooking Light 7" - special edition
Yield: 16 servings
1/4 cup butter, softened
1/4 cup granulated sugar
1 tsp grated lime rind
1/8 tsp salt
1/8 tsp lemon extract
1 cup all-purpose flour (about 4 1/2 ounces)
Cooking spray
2/3 cup granulated sugar
3 T all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
1/2 cup fresh key lime juice
3 large eggs
1 T powdered sugar
Preheat oven to 350 F.
Place first five ingredients in a medium bowl, beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup, level with a knife. Gradually add 1 cup flour to mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 for 12 minutes or until mixture is just beginning to brown.
Combine 2/3 granulated sugar, 3 T flour, baking powder, and 1/8 tsp salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 for 12 minutes. Remove pan from oven (do not turn off), sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove pan from oven, cool in pan on a wire rack. Sprinkle with powdered sugar.
"The Best of Cooking Light 7" - special edition
Yield: 16 servings
Yellow Sheet Cake with Chocolate Frosting
I don't know how "light" this cake is, but it's really, really good. I highly recommend it.
Cake:
Cooking spray
1 T all-purpose flour
1/2 cup butter, melted
1 (8 ounce) carton fat-free sour cream
1 1/2 cups granulated sugar
2 tsp vanilla
1/2 cup egg substitute
2 cups all-purpose flour (about 9 ounces)
1 tsp baking soda
1/2 tsp salt
3/4 cup low-fat buttermilk
Frosting:
1/2 cup (4 ounces) block style fat-free cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1/3 cup unsweetened cocoa
1 - 2 T evaporated fat-free milk
1/8 tsp salt
3 cups powdered sugar, divided
Preheat oven to 350.
To prepare cake coat bottom of 13x9-inch baking pan with cooking spray (do not coat sides); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with one T of flour. Set aside.
Combine 1/2 cup melted butter and sour cream in large bowl, stirring with a whisk until well-blended. Add granulated sugar and 2 tsp vanilla. Beat with a mixer at medium speed for 3 minutes or until well-blended. Add egg substitute, beat 2 minutes or until well-blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 tsp salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place cream cheese, 1/4 cup butter, and 1 tsp vanilla in large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 tsp salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar, beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
"The Best of Cooking Light 7" - special edition
Yield: 18 servings. (Serving size: 1 piece.)
calories 291, fat 8.1 g, protein 4.3 g, carb 51.6 g, fiber 0.9 g, iron 1 mg, sodium 285 mg, calc 54 mg.
Cake:
Cooking spray
1 T all-purpose flour
1/2 cup butter, melted
1 (8 ounce) carton fat-free sour cream
1 1/2 cups granulated sugar
2 tsp vanilla
1/2 cup egg substitute
2 cups all-purpose flour (about 9 ounces)
1 tsp baking soda
1/2 tsp salt
3/4 cup low-fat buttermilk
Frosting:
1/2 cup (4 ounces) block style fat-free cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1/3 cup unsweetened cocoa
1 - 2 T evaporated fat-free milk
1/8 tsp salt
3 cups powdered sugar, divided
Preheat oven to 350.
To prepare cake coat bottom of 13x9-inch baking pan with cooking spray (do not coat sides); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with one T of flour. Set aside.
Combine 1/2 cup melted butter and sour cream in large bowl, stirring with a whisk until well-blended. Add granulated sugar and 2 tsp vanilla. Beat with a mixer at medium speed for 3 minutes or until well-blended. Add egg substitute, beat 2 minutes or until well-blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 tsp salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place cream cheese, 1/4 cup butter, and 1 tsp vanilla in large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 tsp salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar, beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
"The Best of Cooking Light 7" - special edition
Yield: 18 servings. (Serving size: 1 piece.)
calories 291, fat 8.1 g, protein 4.3 g, carb 51.6 g, fiber 0.9 g, iron 1 mg, sodium 285 mg, calc 54 mg.
Basque Bread
Heat 1 cup milk
stir in 2 tsps butter or Crisco
2 tsp salt
2 tsp sugar
add 1 pkg yeast dissolved in 1/4 cup warm H2O
Stir in about 4 cups sifted flour (use cake flour for a finer grain). Knead - let rise double at least. Knead again, form into mound in a well-greaased can (about 2 lb coffee can size), cover w. a wet or greased cloth (shape top smooth). Let rise until over top of can (time will vary).
Bake 350 about 40 mins untill “hollow” sounding & shrinking in from sides. Smear top w. butter.
stir in 2 tsps butter or Crisco
2 tsp salt
2 tsp sugar
add 1 pkg yeast dissolved in 1/4 cup warm H2O
Stir in about 4 cups sifted flour (use cake flour for a finer grain). Knead - let rise double at least. Knead again, form into mound in a well-greaased can (about 2 lb coffee can size), cover w. a wet or greased cloth (shape top smooth). Let rise until over top of can (time will vary).
Bake 350 about 40 mins untill “hollow” sounding & shrinking in from sides. Smear top w. butter.
Apple Crisp
1 T cinnamon
1 cup water
3/4 cup flour
1 cup sugar
1 stick butter
Preheat oven to 325.
Slice apples into 9x12 baking pan (buttered)
Moosh ingredients together (as Mom said), “crumble over”.
Bake 325 - 1 hour or less.
1 cup water
3/4 cup flour
1 cup sugar
1 stick butter
Preheat oven to 325.
Slice apples into 9x12 baking pan (buttered)
Moosh ingredients together (as Mom said), “crumble over”.
Bake 325 - 1 hour or less.
Lemon Bars
Preheat oven to 350 deg.
Butter a Pyrex 9.13” baking dish.
Mix well: 2 C flour, 1/2 C powdered sugar, 1 C butter (room temp). Pat gently into baking dish. Bake 20 to 25 mins.
Filling: 2 C sugar, 1/4 tsp salt, 1 tsp baking powder, 4 beaten eggs, 4 T flour, 6 T lemon juice, 2 grated lemon rinds.
Pour filling over cooked crust & put back in oven for 25 to 30 mins, or until golden brown. When cool, cut into bars. Sprinkle with sifted powdered sugar.
Butter a Pyrex 9.13” baking dish.
Mix well: 2 C flour, 1/2 C powdered sugar, 1 C butter (room temp). Pat gently into baking dish. Bake 20 to 25 mins.
Filling: 2 C sugar, 1/4 tsp salt, 1 tsp baking powder, 4 beaten eggs, 4 T flour, 6 T lemon juice, 2 grated lemon rinds.
Pour filling over cooked crust & put back in oven for 25 to 30 mins, or until golden brown. When cool, cut into bars. Sprinkle with sifted powdered sugar.
Graham Cracker Cookies
1 box graham crackers
1 box brown sugar
4 sticks butter
1 bag almonds
1 tsp. vanilla
2 baking sheets
Preheat oven 325 deg.
Spread graham crackers over baking pan - divided by knife.
Melt 2 sticks butter, 1 cup brown sugar- boil for 2 mins & then add 1 tsp vanilla. Sprinkle crackers w. chopped/sliced almonds.
Pour on butter/br. sugar - even.
Bake 375 deg. - 7 mins.
Cool a few minutes, turn out onto wax paper.
1 box brown sugar
4 sticks butter
1 bag almonds
1 tsp. vanilla
2 baking sheets
Preheat oven 325 deg.
Spread graham crackers over baking pan - divided by knife.
Melt 2 sticks butter, 1 cup brown sugar- boil for 2 mins & then add 1 tsp vanilla. Sprinkle crackers w. chopped/sliced almonds.
Pour on butter/br. sugar - even.
Bake 375 deg. - 7 mins.
Cool a few minutes, turn out onto wax paper.
Black & White Cheescake Inside
In a small saucepan melt 2 squares (2 oz) unsweetened chocolate over hot water, remove the pan from the heat & let chocolate cool (not cold). In a bowl beat four 8-oz pkgs cream cheese, softened, until the cheese is smooth, beat in 1 3/4 cups sugar, 1/4 cup at a time, 1 tsp vanilla, & 1/4 tsp almond extract, & add 4 eggs, 1 at a time, beating. Transfer 1/3 of mixture to a bowl & stir in the chocolate.
Alternate T’s of the vanilla mixture & tsps of the chocolate mixture around the rim of a well buttered 8-in round cake tin, 3 ins deep & continue to fill the tin in the same manner.
Set the tin a baking pan, add enough boiling water to reach 2/3 of thew ay up the sides of the tin and bake the cake on the lowest rack of a preheated moderately slow oven (325 deg.) for 1 hr & 30 mins or until the top is golden.
Turn off oven & let cake standin the oven for 30 mins more. Transfer the cake to a rack & let it cool completely. Invert cake onto a flat, buttered dish.
Alternate T’s of the vanilla mixture & tsps of the chocolate mixture around the rim of a well buttered 8-in round cake tin, 3 ins deep & continue to fill the tin in the same manner.
Set the tin a baking pan, add enough boiling water to reach 2/3 of thew ay up the sides of the tin and bake the cake on the lowest rack of a preheated moderately slow oven (325 deg.) for 1 hr & 30 mins or until the top is golden.
Turn off oven & let cake standin the oven for 30 mins more. Transfer the cake to a rack & let it cool completely. Invert cake onto a flat, buttered dish.
Meringue Cookies
Preheat oven to 275 deg.
6 egg whites - beat until stiff
In another bowl sift 11/2 cups sugar
In another bowl mix together 2 tsps vanilla & 4 tsps water.
Gradually add 1/2 sugar while continuously beating egg whites at high speed. Then alternate liquid (van & water) & sugar.
Fold in 2/3 of large pkg of Nestle choc. chips.
Line baking sheets w. heavy, brown paper. Teaspoon the mixture onto paper-lined sheets & bake for 30 mins or until firm & dry.
6 egg whites - beat until stiff
In another bowl sift 11/2 cups sugar
In another bowl mix together 2 tsps vanilla & 4 tsps water.
Gradually add 1/2 sugar while continuously beating egg whites at high speed. Then alternate liquid (van & water) & sugar.
Fold in 2/3 of large pkg of Nestle choc. chips.
Line baking sheets w. heavy, brown paper. Teaspoon the mixture onto paper-lined sheets & bake for 30 mins or until firm & dry.
Dill Bread
2 - 2 1/4 unsifted flour
2 T. sugar
1 T instant minced onion
2 tsp dill weed
1 tsp salt
1/4 tsp baking soda
1 pkg yeast
1 T marg soft
1/4 cup hot tap water
1 cup cream cottage cheese (room temp)
1 egg (room temp)
Mix 1/4 cup flour, sugar, through yeast. Add marg. Gradually add water; beat 2 min med. speed. Add cott. cheese, egg & 1/2 cup flour. Beat high speed 2 mins. Stir in addt’l dough to make soft dough. Cover, let rise (1 hr & 15 min +/-). Stir batter down. Turn into greased 11/2 qt. casserole dish. Let rise till ??? (50 mins). Bake 350 deg. for 30 mins or until done. Remove from oven, let cool on rack.
2 T. sugar
1 T instant minced onion
2 tsp dill weed
1 tsp salt
1/4 tsp baking soda
1 pkg yeast
1 T marg soft
1/4 cup hot tap water
1 cup cream cottage cheese (room temp)
1 egg (room temp)
Mix 1/4 cup flour, sugar, through yeast. Add marg. Gradually add water; beat 2 min med. speed. Add cott. cheese, egg & 1/2 cup flour. Beat high speed 2 mins. Stir in addt’l dough to make soft dough. Cover, let rise (1 hr & 15 min +/-). Stir batter down. Turn into greased 11/2 qt. casserole dish. Let rise till ??? (50 mins). Bake 350 deg. for 30 mins or until done. Remove from oven, let cool on rack.
Popovers
Popovers - 8
11/2 tsp. shortening
2 beaten eggs
1 cup milk
1T. oil
1 cup flour
1/2 tsp. salt
Grease 8 muffin cups w/ 1/4 tsp. each of shortening. Place muffin tin on baking sheet & put in oven. Preheat oven to 450 deg. Combine beaten eggs, milk, & oil in Cuisinart. Add flour & salt. Beat till smooth. Mixture will be thin.
Remove pan from oven - Fill cups 1/2 full. Bake 450 for 20 min. Reduce to 350 for 15-20 min.
11/2 tsp. shortening
2 beaten eggs
1 cup milk
1T. oil
1 cup flour
1/2 tsp. salt
Grease 8 muffin cups w/ 1/4 tsp. each of shortening. Place muffin tin on baking sheet & put in oven. Preheat oven to 450 deg. Combine beaten eggs, milk, & oil in Cuisinart. Add flour & salt. Beat till smooth. Mixture will be thin.
Remove pan from oven - Fill cups 1/2 full. Bake 450 for 20 min. Reduce to 350 for 15-20 min.
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