13 posts tagged “bake”
INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
I used butter instead of margarine; 3/4 cup milk & 3/4 cup Kahlua instead of 1 1/2 cup milk; and added about a tablespoon of ground allspice and some dried fruit (mango, papaya and pineapple). mmmmm!
(jacked from AllRecipes)
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/4 cup shortening
2 tablespoons butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tablespoons milk
QUICHE:
2 or more large garlic cloves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 teaspoon salt
1/4 teaspoon tarragon, crumbled
1/4 teaspoon dill weed
3/4 cup grated Gruyere or Swiss cheese
GARLIC CRUST: Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas. Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed. Shape into a ball.
QUICHE:
Preheat oven to 425ºF. Prepare Garlic Crust and roll out to a 10-inch circle. Fit into 8-inch quiche pan 3/4 inch deep. Set aside while measuring remaining ingredients. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights). Bake in hot oven 425ºF. 10 minutes until crust is partially baked. Remove foil and weights. Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Sauté over moderate heat about 5 minutes, stirring constantly. Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid). Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour into partially baked shell. Return to lowest rack of oven and reset thermostat to moderate (350ºF.) Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting. One 8-inch quiche.
I used Gruyere, carrots, zucchini, mushrooms, onion, and garlic.
(jacked from Basic-Recipes)
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 pound butter, soft
3 ounces unsweetened chocolate, melted
3 egg yolks
1/4 cup water
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
3 egg whites, stiffly beaten
Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter.
Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly.
Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf.
I substituted Kahlua for the water (although something like dark rum -- which I don't have -- may have been even better), and added allspice and whole fresh blackberries. But it's too late to eat chocolate cake right now. I need to go to bed some time tonight. I'll just have to wait until breakfast to taste it!
(jacked from cooks.com)
Filling
4 cups fresh berries [I used raspberries and blackberries]
1 cup sugar
1/4 cup flour
juice from one lemon [2 tbsp]
Mix ingredients well in large bowl. Set aside.
Topping
3/4 cup pecans, coarsely chopped
1/2 cup flour
1/2 cup light brown sugar
1/2 cup cold butter, in chunks
Directions
With fingers or a pastry blender, blend flour, brown sugar and butter. When ingredients are incorporated, add pecans and mix well. To assemble pie, gently arrange berry mixture in pie pan. Spread topping over all. Place pie plate on cookie sheet and bake at 375 degrees for about 45 minutes (until fruit mixture is bubbly and topping is browned).
Let cool at least one hour.
This was another instance of the food not lasting long enough to get properly photographed. Half of it is still in the fridge right now, but I'm not going to photograph it when its insides are all exposed like that. Danielle likes it even better than the all pecan pie I made a few weeks back with Brian's help.
Yay for fruit!
(jacked from Sacramento & Co.)
100 ml strong Rooibos tea (use 1 tea bag)
115 g soft butter or margarine (125ml)
170 g castor sugar (200ml)
280 g cake flour (500ml)
10 ml baking powder
3 eggs, beaten
1. Preheat oven to 180 °C (350 F)
2. Rub butter or margarine into dry ingredients until mixture resembles fine bread crumbs
3. Add eggs and Rooibos tea. Mix well
4. Place paper cups in a muffin pan and spoon batter into each. Bake in center of oven for 25 - 30 minutes
5. Turn out and allow to cool
6. Decorate with soft icing
The cakes on their own are not particularly sweet. I didn't bother with castor (aka Very Fine) sugar or cake flour; just granulated and all-purpose. I used lemon juice & powdered sugar for the icing. This gives me ideas about using other similar flavorings for cakes. I think the next time, I'll double the recipe and make a full size cake from it.
(jacked from Intaba Teas)
Blueberry-Lemon Pound Cake
PREP TIME: 2 Hours
SERVES: 8
COMMENT:
This cake is extremely fine-textured and is covered with a lemon glaze that is almost as thick as a frosting. Big, proud and dripping with golden glaze, it looks like the epitome of a Southern summer dessert and is a legacy here in Bayou Country.
INGREDIENTS FOR CAKE:
1 cup fresh blueberries
1 lemon rind, grated
6 tbsps butter
1 1/2 cups sugar
2 eggs
1 1/2 cups flour
1 tbsp baking powder
2 tsps flour
pinch of salt
1/2 cup milk
3 tsps fresh lemon juice
METHOD:
Preheat oven to 350 degrees F. Grease an 8" x 4" loaf pan and set aside. In a mixing bowl, cream butter and 1 cup of sugar. Beat on medium speed until well blended. Add eggs, one at a time, blending thoroughly into the mixture. In a separate bowl, combine 1 1/2 cups flour, baking powder and salt. Slowly add flour to the sugar mixture, alternately with milk, while constantly stirring. Dredge blueberries in remaining 2 teaspoons of flour. Fold into batter, along with the lemon rind. Pour batter into loaf pan and bake for approximately 1 hour or until thoroughly cooked. Combine remaining 1/2 cup sugar and lemon juice into a small sauce pan over medium-high heat until the sugar is totally dissolved. When cake is done, remove from oven and pierce the top at even intervals with a toothpick. Pour the lemon mixture over the top of the cake and allow to cool.
It didn't last long enough for photos. SO YUM!
(jacked from John Folse)
eep!
Okay, so I usually make Christmas brownies this time of year. That's a box mix of brownies, substitute "Kahlua" for "water", add cinnamon to taste.
Now I'm focusing on cookies, thus the attempted choc/Kahlua/cinnamon cookies. And now that I'm into putting unusual things in cookies, I'd figured I'd finally make those choc/black bean cookies I've been imagining.
I bought some black beans and Baker's chocolate. Then Kevin took me to the local lil grocery and I found Ibarra Mexican chocolate. Mexican chocolate is sugar, cacao nibs (aka bits of roasted beans, fairly unprocessed; kind of like those products with actual bits of coffee beans in them), and cinnamon. It's gritty and super sweet and intensely chocolate and a little overwhelming.
Pooling a few different recipes and then going off in my own direction, this is what I made:
Melt together 1/2 cup butter with ~3.5 discs of Ibarra chocolate (once melted together, I had about 350 mL of rich, melty goodness). In medium bowl, mix with 15 oz. mushed black beans, 3 tsp baking soda, 3 1/4 cups flour.
In large bowl: 1 1/4 cup brown sugar, 2 eggs, 1/4 canola oil, 3/4 cup Kahlua, 2 tsp cinnamon.
Then mix the flour bowl of stuff into the wet bowl of stuff.
Bake on a parchment-lined cookie sheet at 350 degrees for about 15 minutes.
The batter spreads like those corn/lemon/pecan cookies Mike likes so much. The batter and cookies have a slightly grey cast (most likely from the beans), but look really nice when 'browned' and a bit better when cooled. They taste good. Danielle likes them. Quite a bit. Right now, I'm mostly sick of chocolate.
ETA: Mike just got home. First, we tried walnuts. It's okay. What makes it sing is lime. Oh my, lime zest and juice. Fresh. wow. Yay for experimentation!
Pumpkin / Oat / Cran / Walnut
Ingredients:
1 cup Fresh Pumpkin puree, drained
1 cup Sugar
1 3/4 cups Rolled Oats
1 Egg (beaten)
1 1/2 cups Flour
3/4 cup Butter
1cup Raisins or Chopped Nuts
1 /2 teaspoon Baking Soda
1/4 teaspoons Nutmeg
3/4 teaspoon Cinnamon
3/4 teaspoon Allspice
3/4 teaspoon Ground Cloves
1 teaspoon Salt
Preheat oven to 400 degrees.
In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
Add and mix butter. Stir until mixture is crumbly.
Stir in egg, pumpkin, oats and raisins (or nuts).
Drop teaspoonfuls of dough onto an ungreased cookie sheet.
Bake fifteen minutes or until done.
It's pretty dry and bakes relatively quickly. I may have added more spice to mine, as I love that stuff. Danielle likes 'em, too! This is the first time I've used fresh (not canned) pumpkin. It was a bit messy, but well worthwhile. Yay!
(from Pumpkin Nook)
What's your favorite kind of Girl Scout cookie?
Submitted by My Lovely One.
mm, those samoas. o! and the tagalongs, too. basically, whatever reminds me of a Pacific island nation.
I bought a box of pumpkin muffin mix online a lil while back. I was disappointed to learn that I needed to buy a can of pumpkin to mix in it. So lazy of them!
Anyways, I bought the pumpkin and after I'd already started mixing, I noticed that the box mix called for only 3/4 cup of pumpkin, whereas the can contained almost 2 cups. Those box mix dorks! I put the whole can in and then doubled everything else and added more of what came in the box: flour, baking powder, spices. Plus walnuts! The first batch was a bit bland, which reminded me that the box mix also has sugar. I added more spices, too, the second time around.
They aren't terribly sweet, are a bit dense (more like bread than cake), but they taste nummy and smell wonderful!
Must remember to read box mixes before buying them!
