Tag Archives: sweets

Magic Cake from jocooks.com

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  • 4 eggs (separate yolks from whites) at room temperature
  • magic-cake-1-11 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) unsalted butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 500 ml (2 cups) milk lukewarm *
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.
  2. Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  3. Slowly start adding the milk and beat until everything is well mixed together.
  4. Add the egg whites to a mixer and mix until stiff peaks form.
  5. Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.
  6. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  7. Sprinkle some powdered sugar after cake has cooled.
* To get the milk lukewarm I usually warm it in the microwave for about a minute.

The baking time can vary greatly for this cake. I’ve baked this cake in 3 different ovens and I’ve always needed different times which were from 40 to 70 minutes. The oven I have right now only requires about 45 minutes to get a nice golden color on the cake, whereas other ovens I’ve used required the full 70 minutes. Test if after 40 minutes to see what it looks like. The cake is done when it only jiggles slightly but feels firm to touch.

 

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.

 

Ricotta and Blueberry Cake Recipe By: EatGood4Life.com

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IMG_0067download1 1/2 c flour
1 teaspoon aluminum free baking powder 1/2 teaspoon aluminum free baking soda 1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese
2 organic eggs
1/4 cup low fat milk
Juice of two limes

1 to 1 1/2 cup fresh blueberries

1. Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.

2. In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

3. Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.

4. Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.  Serving Size: 8

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.

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.

Strawberry Pie from shortstopblog.com

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1 quart (about 2 pounsp26ds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon or 2 tbsp.
1 unbaked pie crust
1/2 cup whipping cream, optional

Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces then whirl with emersion blender

Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.  cool 10 min or so.

Cut remaining strawberries into halves and mix with the cooked mixture.

Preheat oven to 425 degrees. Place pie crust into 9″ or 10″ pie plate. Flute edges. Prick with fork all over, about 40 times. Place piece of foil inside pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans. (The beans allow the pie crust to remain its shape.)

Bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for 5 minutes until edges are golden brown.

Pour strawberry mixture into baked pie shell. Chill in refrigerator for at least 2 hours, or until pie is set. (May require overnight to fully set.) Serve topped with whipped cream, if desired.

http://www.shortstopblog.com/2010/04/its-time-best-fresh-strawberry-pie.html