How To Bake A Cake (with The Help Of A Toddler)
Ingredients & Directions HOW TO BAKE A CAKE (WITH THE HELP — OF A TODDLER) Light the oven. Get out a bowl, spoons, and ingredients. Grease the pan. Crack nuts. Remove 18 blocks and 7 toy autos from the kitchen table. Measure 2 cups of flour. Remove Kelly’s hands from the flour and wash hands. Measure one more cup of flour to replace the flour on the floor. Put the flour, baking soda, and salt in a sifter. Get the dustpan and brush up pieces of bowl which Kelly knocked on the floor. Get another bowl. Answer doorbell. Return to the kitchen and remove Kelly’s hands from the flour–again. Get out egg. Answer the phone. Return. Try to shake handful of salt from the pan. Look for Kelly. Get another pan and grease it. Answer the phone–again. Return to the kitchen and find Kelly. Remove the grimy hands from the bowl. Wash off shortening. Take up greased pan and find it covered with nutshells. Head for Kelly who flees, knocking bowl off the table. Wash kitchen floor, wash the table, wash the walls, wash the dishes. Call the bakery. Lie down. Yields 1 Servings
Quick Sourdough French Bread
Ingredients & Directions -JUDY LAUSCH DGSV34A 1 c Warm water; (120-130*) 4 1/2 c Bread flour 1 c Sour cream; room temp. 2 tb Wheat germ 2 tb Vinegar 1 tb Sugar 1 Egg white 2 ts Salt 1 tb Water 1/2 ts Ginger 2 ts Poppy seeds 2 pk Fast-acting dry yeast 1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until mositened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. 2. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. 3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14×8″ rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4″ deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. 4. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning recipe, formated for you by Judy Lausch. Yields 2 servings
Plum Custard Tart (tvfn)
Ingredients & Directions NUT PASTRY DOUGH 1/3 c Walnuts; hazelnuts, almonds, -or pecans 1 1/2 c All-purpose flour 1 1/2 tb Granulated sugar 3/4 ts Salt 1 1/2 tb Cold butter; cut into pieces 2 1/2 tb Walnut oil 5 tb Cold water (up to 6) -PLUM CUSTARD TART- 1 3/4 lb Red or purple plums; pitted -and quartered lengthwise -(about 10 plums) 1 Recipe Walnut Pastry Dough -(recipe above) 2 tb Semolina or cornmeal 1 lg Egg 1/2 c Granulated sugar 1 tb All-purpose flour 1 ts Pure vanilla extract 1/2 c 1 percent milk Confectioners’ sugar for -dusting NUT PASTRY DOUGH: Preheat oven to 350 degrees. Spread nuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool. In a food processor, combine nuts, flour, sugar and salt; process until nuts are finely chopped. Add butter and process until incorporated. Transfer to a large bowl. Drizzle oil over flour mixture. Use your fingertips to rub oil into the mixture. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed. Gently form dough into a flattened disk. The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough to room temperature before rolling. PLUM CUSTARD TART: Position oven racks in center and lower third of oven; preheat to 425 degrees. Lightly oil an 11-inch tart pan with a removable bottom or coat it with nonstick spray. Arrange plums, cut side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking. Set aside to cool. Reduce oven temperature to 375 degrees. Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan. Place pan on a baking sheet with sides. Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums skin side down, in a single layer inside tart shell. In a mixing bowl, whisk egg, sugar, flour and vanilla until smooth. Gradually whisk in milk. Slowly pour custard over plums. Bake on the center rack for 25 to 30 minutes, or until custard is set. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down on the edges until ring slides off. Transfer tart to a large platter to cool. Just before serving dust with confectioners’ sugar. Serve slightly warm or at room temperature. Yield: 12 servings Per Serving: 215 calories, 4 g protein, 7 g fat, 160mg sodium, 22mg cholesterol Yields 1 Servings
Easy Corn Bread
Ingredients & Directions 1 1/4 c All purpose flour 3/4 c Corn meal 1/4 c Sugar 2 ts Baking powder 1/2 ts Salt 1 c Milk 1/4 c Vegetable oil 1 ea Egg, beaten Heat oven to 400 degrees. Grease 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 – 25 minutes or until lightly brown and wooden tooth pick inserted near center comes out clean. Serve warm. Serves 9. Microwave directions: Mix ingredients same as above and pour batter into UNGREASED pan. Microwave on HIGH 5 – 6 minutes, rotating 1/4 turn after 2 minutes. Let stand 5 minutes before serving. Hope this is simple enough….. As the recipe says…only mix ingredients until moistened. If you beat it too much it would come out solid rather than light and airy. I cover the baking pan with Saran Wrap leaving part of one corner pulled back for steam to get out when I put it in the microwave…seems to help it bake more evenly. The center will seem a little soggy when you take it out but remember it continues to cook during that 5 minutes before you serve it. Time also makes a difference depending on the wattage of your micro. I think I leave mine in for about 7 minutes. Yields 4 Servings
Orange Cake #1
Ingredients & Directions 1 1/2 Stick butter 1 c Sugar 3 Eggs 1 c Buttermilk 1 ts Soda 3 c Flour; reserve 1/2 cup 1 ts Vanilla 1 c Nuts 1 Orange rind 1 pk (8-oz) dates 3/4 c Sugar 1/2 c Orange juice Cream butter and 1 cup sugar. Add eggs, beating in 1 at a time. Add soda to buttermilk; add alternately with flour to sugar mixture. Grind or grate nuts, orange rind and dates. Coat with 1/2 cup flour. Add to batter. Bake in 10-inch tube or 9×13 pan at 350 for 1-1/2 hours. Combine 3/4 cup sugar and orange juice; pour over warm cake. MRS ELTON BATCHELOR (SUE) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Leek Casserole Bread
Ingredients & Directions 1/2 c Milk 3 tb Sugar 2 tb Butter 1 pk Cream of Leek dry soup mix 1 1/2 c Warm water 2 pk Active dry yeast 4 1/2 c Flour Scald milk and stir in sugar, butter and dry soup mix. Cool until lukewarm. Meashire warm water into large, warm bowl and sprinkle in yeast. Stir until yeast is dissolved. Add lukewarm milk mixture and flour. Beat until well blended. Cover and let rise in warm, draft-free spot until doubled, about 40 minutes. Stir batter down and beat vigorously, about 1/2 minute. Spoon batter into greased 1 1/2 qt. casserole. Bake at 375 F. about 45 minutes. NOTES : Yield – 1 loaf. This a specialty of Old Wales. It is good served hot from the oven with Leek Soup and a green salad. Yields 1 Servings
Applesauce Walnut Cake
Ingredients & Directions 1 pk Butter recipe golden cake – mix 1/2 c Butter or margarine; soften 1 1/3 c Applesauce 3 Eggs 1 ts Cinnamon 2 1/2 oz Black walnuts; chopped Preheat oven to 375~. Grease and flour 2, 9×1 1/2″ round cake pans. Put dry cake mix, butter, applesauce, eggs and cinnamon into large mixer bowl. Beat for 4 minutes at medium speed. Stir in black walnuts. Turn batter into pans and spread evenly. Bake for 30-35 minutes. Frost with Mocha Frosting. (see recipe) From Yields 8 Servings
