Lemon Rose Geranium Angel Cake
Ingredients & Directions 1 1/2 c Sugar 1 c Cake flour 12 Egg whites 2 ts Cream of tartar 1 ts Vanilla extract 1/8 ts Salt 6 Lemon rose geranium leaves -FOR GARNISH- Lemon rose geranium leaves -and blossoms Fresh berries Cost: $ – Preparation Time: 10 min. Difficulty Level: 1 – Servings: 1- 10 inch cake 1. Preheat oven to 350F. 2. Sift 3/4 cup of the sugar and flour together; set aside. 3. In a large mixing bowl, combine egg whites with the cream of tartar, vanilla and salt. 4. Beat until soft peaks begin to form. Do not overbeat; mixture should be stiff but not dry. 5. Gently fold in the flour mixture, a small bit at a time. 6. Line the bottom of an ungreased 10″ tube pan with the leaves. 7. Pour the batter into the pan and bake until the cake is golden and springs back when gently touched, about 50 minutes. 8. Invert the cake pan over the neck of a bottle and let the cake cool in the pan for 1 to 1-1/2 hours. 9. Gently run a sharp knife around the sides of the pan to release the cake. 10. Garnish with geranium leaves, flowers and fresh berries, if desired. Yields 1 servings
Cajun Cake
Ingredients & Directions 2 c All purpose flour Icing 1 1/2 c Sugar 1 c Sugar 1 1/2 ts Soda 1 c Pecans Pinch of salt 1 Stick of margarine 2 Eggs 1 c Coconut 1 lg Can crushed pineapple 1 sm Can of Pet milk Mix the cake ingredients together and bake in a 9×13 inch pan. Icing: Combine sugar, margarine and Pet milk. Boil for 5 minutes. Remove from heat and stir in pecans and coconut. Pour over cake. Randy Rigg Yields 1 servings
Medivnyk (traditional Honey Bread)
Ingredients & Directions 8 lg Eggs; Separated, At Room -Temperature 6 tb Butter 14 oz Honey; Clover Or Wild 2 c Sugar 6 c Unbleached All-Purpose Flour 2 ts Baking Powder 2 ts Baking Soda 2 ts Cinnamon Zest And Juice Of 1 Orange 1 c Strong Coffee 1 c Sour Cream 1 c Filberts Or Walnuts; Chopped -(Optional) Heat the honey to boiling and allow to cool. Separate the eggs, reserving the whites. Beat the room temperature yolks with the butter until fluffy. Add the cooled honey and beat until well blended. Add the sugar and blend well. Sift the flour, baking powder, baking soda and cinnamon together, then sift again. add to the honey mixture. Add the orange zest, juice, coffee and sour cream stirring until no dry flour shows. Whip the egg whites until stiff, then fold in a little of the whites, mixing well, then add the rest of the whites. Stir in the chopped nuts, if using them. Pour into buttered and floured loaf pans, rapping them to even the batter. Bake in a preheated 325 Degree F. oven for about an hour. DO NOT open the oven door during the first 30 minutes of baking. When done, cool on wire racks for 10 minutes and then turn out to finish cooling. Wrap well in heavy duty aluminum foil and store in the refrigerator. Yields 10 servings
Cran-raspberry Cheesecake
Ingredients & Directions 3 EGG YOLKS 3/4 ts VANILLA 2 EGGS 3 tb CAKE FLOUR 1/2 c GRANULATED SUGAR 2 EGG WHITES 1 tb GRANULATED SUGAR 1/4 ts CREAM OF TARTAR 1/3 c ALMONDS, finely ground ** BASE —- ** Preheat oven to 450. Grease a jelly roll pan, line it with wax paper. Grease and flour the paper. Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake flour over top and fold in with spatula. Beat egg whites with cream of tartar until small peaks form. Gradually add the 1 T. sugar and beat until stiff, fold into egg batter. Pour batter into pan and spread evenly. Bake 7 minutes until lightly browned and springy. Invert onto wire rack. Remove wax paper. Cut out round base for cake, using pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining cake to use on top of cake. Place cake in bottom of springform pan. ** FILLING Yields 6 servings
Prune Armagnac Gingerbread
Ingredients & Directions Unsweetened cocoa powder for -dusting pan 1 c Chopped pitted prunes 1/2 c Armagnac or Cognac 1 tb Minced peeled fresh -gingerroot 3 c All-purpose flour 2 ts Baking soda 2 ts Cinnamon 1 ts Ground ginger 1 ts Ground cloves 1/8 ts Cayenne 3/4 ts Salt 1 c Vegetable shortening at room -temperature 1 1/2 c Packed light brown sugar 1 c Unsulfured molasses 1/2 c Strong brewed coffee 4 lg Eggs; beaten lightly 1 ts Vanilla 1/2 c Chopped crystallized ginger Creme fraiche or sour cream -for serving Sliced kumquats for garnish Preheat oven to 350F. Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess. In a skillet cook prunes, Armagnac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated. Remove pan from heat. Into a bowl sift flour, baking soda, spices, and salt. In another bowl with an electric mixer cream shortening. Add sugar, beating, and beat mixture until light and fluffy. Add molasses in a stream, beating until combined well. Beat in coffee, flour mixture, eggs, and vanilla until batter is just combined. (It may separate at this point.) Reserve 1 tablespoon crystallized ginger and stir remainder into batter with prune mixture. Turn batter into prepared pan and sprinkle top with reserved ginger. Bake gingerbread 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour. (The gingerbread will fall slightly in center.) Serve gingerbread warm or at room temperature with creme fraiche and kumquats. Yields 1 servings
Stuffed Pumpkins With Herbs And Bread Crumbs
Ingredients & Directions 4 Pumpkins, miniature (about -4 to 5 inches in diameter) 2 c Bread, rye or whole wheat; -cubed 1/2 c Carrots; thinly sliced 1 c Onion; diced 1/2 c Vegetable broth 1/2 c Celery; diced 1 ts Oregano; dried 1/2 ts Black pepper; ground 1/4 c Parsley, fresh; minced 1 ts Olive oil or apple -juice Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Yields 4 Servings
Coffee Coffeecake With Espresso Glaze
Ingredients & Directions Cake: 2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 3/4 c Unsalted butter, softened 1 c Sugar 2 lg Eggs 2 ts Vanilla 1 c Sour cream 2 tb Instant espresso dissolved i 1 tb Hot water Glaze: 3 tb Strong brewed coffee 1 1/2 ts Instant espresso powder 3/4 c Confectioner’s sugar Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. a 1989 Yields 1 Servings
