Tag Archives: sugar

Diana Henry’s Lemon & Lavender Cake

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  • Unsalted butter, for the cake pan
  • 1 1/2 cups granulated sugar809a9372-ad53-45c8-8fbf-e7423c960594-2016-0910_lemon-lavender-cake_james-ransom-132
  • 3/4 tablespoon edible dried lavender
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4t easpoon salt
  • 2 large eggs, lightly beaten
  • 1cup Greek yogurt
  • 1/2 cup mild-flavored olive oil
  • Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
  • Confectioners’ sugar, to dust
  • Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
  • Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
  • Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.

 

Original Plum Torte NY times

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  • ¾ to 14torte-web-master768-v21 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 24 halves pitted purple plums
  • Sugar, lemon juice and cinnamon, for topping
  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

 

Mrs. Behr’s Buttercake

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download2 cups AP flour
1 cup sugar
1/2 lb. soft butter
1 Tbsp. pure almond extract
1 egg, save a little egg white to brush on top of cake
1 small pkg.  whole almonds

Combine ingredients in bowl.  Mis well with hands.  Don’t squash mix.  Use a round flat cake tin.  Flatten mixture with palm of hand.  

Decorate with whole almonds on top…Original cake recipe calls for them simply placed around the edge then brush egg white on top of cake.

Don’t preheat oven!!!!

Put cake into 375 oven for 1/2 hour

Cool on wire rack

Cut into small slivers for serving

Enjoy!

Peachy Buttermilk Sherbet from food52.com

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c4fc5743-235b-4cad-9bc6-9e6e08499171--2016-0726_peach-buttermilk-sherbet_bobbi-lin_09481 cup buttermilk
1/3 cup  sugar
3 cups peeled peach slices
1 to 3 tablespoons peach preserves or sugar (optional)

 

  1. Freeze the peach slices on a shallow baking sheet lined with foil or parchment paper. Stir the 1/3 cup sugar into the buttermilk and set aside for a few minutes to dissolve the sugar. Pour the buttermilk mixture into a foil- or plastic wrap-lined loaf or other shallow pan; cover and freeze until solid.
  2. Dump the frozen peach slices into a food processor fitted with the steel blade. Assuming the peaches are rock hard, let them sit for 15 minutes so they are slightly less than rock hard, meanwhile leaving the frozen buttermilk in the freezer. After 15 minutes, remove and cut the frozen buttermilk into chunks the size of ice cubes. Add chunks to the processor and process until the mixture is completely blended and lightened in color. You will need to stop the processor from time to time to scrape the mixture from the side of the bowl or spread and redistribute it to better engage with the processor blades; inspect for lumps of peach when you do this. When the sherbet is smooth and free of lumps, taste and pulse in preserves or additional sugar, to taste, if necessary.
  3. Serve the sherbet immediately or scrape it into a container and store in the freezer until needed. Sherbet will retain its scoopable and spoonable texture for 2 or 3 hours before it hardens. Once it’s hard, you will need to soften it for 10 to 20 minutes in the fridge before serving, or zap it for a few seconds at a time in a microwave on defrost.

 

stir-fried eggplant, potatoes & peppers from thewoksoflife.com/

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  • 3 cldi-san-xian-8oves garlic, smashed and peeled
  • 2 scallions, chopped
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • 2 long Chinese eggplants, cut on an angle into large bite-sized pieces
  • 1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
  • ½ red bell pepper, cut into large bite-sized pieces
  • ½ orange bell pepper, cut into large bite-sized pieces
  • 4 tablespoons oil
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons light soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil
  • Salt, to taste

First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.

Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.

General Tso’s sauce from purewow.com

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purewow_general_tsos_12 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

Brownies by Anna Thomas

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4 oz undownload (1)sweetened chocolate
4 oz butter
3 eggs
½ t salt
2 c sugar
2 t vanilla
1 c flour
1 c walnuts, chopped
powdered sugar

Preheat oven to 350.

Heat the chocolate and butter in the saucepan until almost completely melted. Remove from heat.

Beat eggs and salt until foamy. Gradually whisk in sugar until thickened. Add vanilla and chocolate, then flour, then walnuts.

Butter the baking pan and spread the brownie batter into it. Bake for 25 minutes, then insert a toothpick into the center. If it comes out nearly clean, the brownies are ready. If it’s very chocolately, bake another 5 minutes.

Cool, cut, dust with powdered sugar, and serve.

Tamari Roasted Almonds

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  • download3 cups whole unblanched almonds
  • 1⁄4 cup tamari or Braggs aminos or soy sauce
  • 1⁄2 teaspoon sugar
  1. Preheat oven to 300°F.
  2. Spread almonds in one layer on a baking sheet (you may need two pans) – bake 15 minutes.
  3. While baking, mix tamari and sugar in a large bowl until sugar dissolves.
  4. Add hot almonds to bowl and stir to coat. Let sit in bowl 5 min, stirring occasionally.
  5. Return almonds to baking sheets (use slotted spoon so you don’t get too much liquid).
  6. Bake 12 minutes, stir and rotate tray, then bake 12 more minutes until almonds are dark brown.
  7. Remove from oven, cool completely, then store in an airtight container.

Magic custard cake from tasteerecipe.com/

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Screen-Shot-2015-02-21-at-7.26.45-PM4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

  1. Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
  2. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
  4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.