Posted by lorna-organic 6NM on Tue, Jun 3, 08 at 8:38
Mexican Wedding Cakes (really a cookie)
1 cup softened unsalted butter (if using salted butter, omit dash of salt
1/2 cup powdered sugar, plus another cup for coating
1 teaspoon vanilla extract
2 cups flour
dash of salt
1 cup chopped walnuts (can substitute pecans)
oven 325F
In a large bowl cream butter with 1/2 cup powdered sugar and vanilla. Lightly stir in flour, salt, and chopped nuts until blended. Roll dough into l" balls between the palms of your hands. If your dough isn't holding together, stir in a teaspoon of water.
Place rolled cookies on ungreased baking sheet. I like to use parchment paper. Bake in preheated oven until very lightly browned on the bottom, about 20 minutes. Be careful as they can burn easily. The cookies should not darken.
Roll warm cookies in sifted powdered sugar. Cool on a rack. Roll them again in confectioners’ sugar. Makes about 3-1/2 dozen. The cookies are delicate and practically melt in your mouth.
Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Wednesday, June 4, 2008
Thursday, April 3, 2008
New York Crumb Cake
Posted by lorna-organic on Tue, Apr 1, 08 at 13:25
This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.
New York Crumb Cake
Baking time 20-25 mins. Oven 325 degrees F
Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.
Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.
This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.
New York Crumb Cake
Baking time 20-25 mins. Oven 325 degrees F
Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.
Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.
Wednesday, February 6, 2008
Chocolate Dump It Cake (Gluten Free)
Posted by girlgroupgirl 8 Atlanta on Tue, Feb 5, 08 at 20:12
I'm going to add my recipe that I made today. It is a great Gluten Free chocolate cake and it is from "The Best Ever Wheat And Gluten Free Baking Book".
GF=gluten free. Some products get contaminated in their refining process if the factory makes wheat/gluten grain foods too, so that is why one must be so careful.
Chocolate Dump It Cake
1/2 c. pure GF cocoa powder. If you have Trader Joe's their cocoa is GF
1/2 c. boiling water - mix the water and cocoa together
1 c. cornstarch however, to get more fiber I mixed 1/2 c. cornstarch with 1/2 c. brown rice fiber
1 1/2c potato starch (but again, you can mix flours. I used 1/2 c. brown rice flour and 1c. potato starch and the texture was wonderful!)
1T plus 1 1/2t. baking powder
pinch of salt
1 c. sugar
Mix all this together with the cocoa/water mixture
2 eggs beaten or GF egg replacer (this is excellent to have on hand the egg replacer gives great rise and texture)
1/2 c. canola oil
2 t. vanilla and it needs to be GF (again, Trader Joe's is GF)
21/2 t. xanthanan gum however, if you've mixed your flours and/or used egg replacer you can reduce this to a teaspoon.
1 cup plus more as needed. Dairy free and gluten free milk is Blue Diamond almond milk.
Mix all the wet together, and only add 1 cup of the milk. If your mix is too thick, just add a little more milk. You only have to mix by hand, this is so light and fluffy!
I used two small aluminum $$ store pans with plastic lids which worked well. Preheat to 350 and use 9x13 or two small snack cake pans. I bet two loaf pans would work well too. Grease well with canola oil. Do not use any kind of baking spray, none are gluten free - I have a little silicone brush and the oil which works well.
Pour in mix as soon as you mix it up. Don't let it sit as it rises so fast - pour it in and let it sit a minute while oven heats. Bake 22-25 mins. Smaller pans you can bake 20 mins. Toothpick test to see if done.
YUMMY and delicate in texture. Keep in the fridge. You can make a dairy free/gluten free icing by using icing sugar, the cocoa, or vanilla or a bit of strong coffee (no flavorings!) and Natural Balance margerine.
I'm going to add my recipe that I made today. It is a great Gluten Free chocolate cake and it is from "The Best Ever Wheat And Gluten Free Baking Book".
GF=gluten free. Some products get contaminated in their refining process if the factory makes wheat/gluten grain foods too, so that is why one must be so careful.
Chocolate Dump It Cake
1/2 c. pure GF cocoa powder. If you have Trader Joe's their cocoa is GF
1/2 c. boiling water - mix the water and cocoa together
1 c. cornstarch however, to get more fiber I mixed 1/2 c. cornstarch with 1/2 c. brown rice fiber
1 1/2c potato starch (but again, you can mix flours. I used 1/2 c. brown rice flour and 1c. potato starch and the texture was wonderful!)
1T plus 1 1/2t. baking powder
pinch of salt
1 c. sugar
Mix all this together with the cocoa/water mixture
2 eggs beaten or GF egg replacer (this is excellent to have on hand the egg replacer gives great rise and texture)
1/2 c. canola oil
2 t. vanilla and it needs to be GF (again, Trader Joe's is GF)
21/2 t. xanthanan gum however, if you've mixed your flours and/or used egg replacer you can reduce this to a teaspoon.
1 cup plus more as needed. Dairy free and gluten free milk is Blue Diamond almond milk.
Mix all the wet together, and only add 1 cup of the milk. If your mix is too thick, just add a little more milk. You only have to mix by hand, this is so light and fluffy!
I used two small aluminum $$ store pans with plastic lids which worked well. Preheat to 350 and use 9x13 or two small snack cake pans. I bet two loaf pans would work well too. Grease well with canola oil. Do not use any kind of baking spray, none are gluten free - I have a little silicone brush and the oil which works well.
Pour in mix as soon as you mix it up. Don't let it sit as it rises so fast - pour it in and let it sit a minute while oven heats. Bake 22-25 mins. Smaller pans you can bake 20 mins. Toothpick test to see if done.
YUMMY and delicate in texture. Keep in the fridge. You can make a dairy free/gluten free icing by using icing sugar, the cocoa, or vanilla or a bit of strong coffee (no flavorings!) and Natural Balance margerine.
Thursday, January 31, 2008
Welsh Cakes
Posted by aftermidnight Z8 V. Island B.C. on Thu, Jan 31, 08 at 11:36
WELSH CAKES
Sift together
2 cups All Purpose Flour
1 TSP. Baking Powder
1/2 TSP. Nutmeg
Pinch of Salt
Add to above ingredients
1 cup Currants
1/4 cup Mixed Peel
Cream together
1 cup Butter or mixed Butter and Shortening
1/2 cup Granulated Sugar
Add
1 Egg
Beat well
Add the creamed mixture to dry ingredients, this makes a stiff dough. Turn out on a lightly floured board. Roll out until 3/8 of an inch thick. Use a cookie cutter or cut into squares. Cook on a lightly greased griddle about 4 minutes on each side.
These were made in a non-stick skillet no need to grease and they were cooked on med-low heat.
WELSH CAKES
Sift together
2 cups All Purpose Flour
1 TSP. Baking Powder
1/2 TSP. Nutmeg
Pinch of Salt
Add to above ingredients
1 cup Currants
1/4 cup Mixed Peel
Cream together
1 cup Butter or mixed Butter and Shortening
1/2 cup Granulated Sugar
Add
1 Egg
Beat well
Add the creamed mixture to dry ingredients, this makes a stiff dough. Turn out on a lightly floured board. Roll out until 3/8 of an inch thick. Use a cookie cutter or cut into squares. Cook on a lightly greased griddle about 4 minutes on each side.
These were made in a non-stick skillet no need to grease and they were cooked on med-low heat.
Subscribe to:
Posts (Atom)