Milk Chocolate Orange Cakes Part 1 Of 2
Ingredients & Directions MILK CHOCOLATE CAKE: 6 oz MILK CHOCOLATE, COARSELY -CHOPPED 5 LARGE EGG YOLKS 2 ts ALMOND EXTRACT 3/4 c TOASTED SLIVERED ALMONDS 1/2 c ALL-PURPOSE FLOUR 10 tb UNSALTED BUTTER, CUT -INTO PIECES 1 ts ORANGE ZEST 7 LARGE EGG WHITES 1/4 c GRANULATED SUGAR MILK CHOCOLATE-ORANGE CREAM: 7 oz MILK CHOCOLATE, FINELY -CHOPPED 3/4 c HEAVY CREAM 3 tb ORANGE LIQUEUR, SUCH AS -GRAND MARNIER DARK CHOCOLATE CURLS: 2 oz (OR LARGER) CHUNK SEMISWEET -CHOCOLATE ORANGE COMPOTE: 3 NAVEL ORANGES 1/2 c ORANGE JUICE 2 tb HONEY 2 ts CORNSTARCH 2 tb ORANGE LIQUEUR, SUCH AS -GRAND MARNIER MILK CHOCOLATE GLAZE: 12 oz MILK CHOCOLATE, FINELY -CHOPPED 1/2 c PLUS 3 TABLESPOONS HEAVY -CREAM 2 tb LIGHT CORN SYRUP 4 tb ALMOND LIQUEUR, SUCH AS -AMARETTO SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in height). Make the milk chocolate cake: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and line the bottom with parchment paper. Butter the paper and dust the bottom and sides with cocoa powder, lightly tapping out the excess. Set the pan aside. Melt the chocolate according to the directions in the Chocolate Key. In a large stainless steel bowl, vigorously whisk together the egg yolks and the almond extract until the mixture is thick, about 1 minute. Set aside. In the bowl of a food processor, combine the toasted almonds and the flour and process until the nuts are ground to a fine powder. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed until it is pale and soft peaks begin to form, about 3 to 5 minutes. Lower the speed, add the zest and the almond flour and mix until well combined, about 2 to 3 minutes. Add the reserved chocolate, then the yolks, mixing just until combined. In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment, beat the egg whites on low speed until frothy. Increase the speed to medium and beat until soft peaks begin to form, 2 to 3 minutes, then gradually add the sugar. Increase the speed to high and continue to beat until the whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes. Using a large rubber spatula, mix 1/3 of the whites into the chocolate-almond-butter mixture to lighten it . Gently and quickly fold in another third of the whites. Fold in the remaining whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula. Bake for 30 minutes until the cake springs back when lightly touched and the sides pull away from the pan. Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4- inch metal ring mold. Set the cake rounds aside until ready to assemble the dessert. Make the milk chocolate-orange cream: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan, bring the cream to a boil. Remove the pan from the heat and pour the cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate; whisk gently until smooth. Stir in the orange liqueur. Refrigerate until thoroughly chilled. continued……… Yields 6 Servings
Strass Rye Bread
Ingredients & Directions 1 c Rye Flour; (Or Sub Oat -Flour) 1 1/2 c Bread Flour; Or All Purpose -Flour 1/4 c Cracked wheat 1 tb Molasses 1 Egg 1 tb Oil 1/2 Orange; Grate Zest Of 1 ts Salt 2 ts Fennel; or anise seeds 1/2 c Water 1/2 c Buttermilk 1 1/2 ts Dry yeast from the Narsai David sheet Yields 1 Servings
Wedding Cake Layers
Ingredients & Directions 6 c Cake flour 1 1/2 tb Baking powder 1 1/2 lb Unsalted butter; room -temperature 4 1/2 c Sugar 9 Eggs 1 1/2 c Milk 1 1/2 tb Vanilla; grated lemon zest -or orange zest -SUGAR SYRUP- 1 c Water 1 c Sugar 1 tb Vanilla; grand marnier, or -lemon juice Note: This recipe will make a 14-inch, a 9-inch, and a 6-inch cake layer, each less than 2 inches high. To serve 100 people, the recipe needs to be made twice so that you will have two of each layer. Preheat oven to 350 degrees. Spray a 14-inch, 9-inch and 6-inch layer cake pans with vegetable cooking spray. Let rest upside down for a few minutes and spray lightly again. Cut a cardboard circle for each size. Cut a 1-inch square out of the center of the 9-inch circle and the 6-inch circle. Sift together the cake flour and baking powder. In a large bowl beat the butter and sugar until fluffy. Beat in eggs one at a time. Continue until all of the eggs are incorporated. Combine the milk with the vanilla and any optional zests. On low speed, alternate adding one third of the flour mixture and one third of the milk to the butter mixture, beating until they are completely incorporated. Repeat with remaining mixtures, one third at a time until all ingredients are well mixed. Fill the cake pans less than 1/2 full. Bake for 30 to 40 minutes or until a tester inserted into the center of each layer comes out clean. The largest layer will take the longest to bake. For the sugar syrup, cook sugar and water over high heat until mixture boils and becomes clear, or in a microwave, cook sugar and water on high heat for 3 minutes, or until clear. Add flavorings. When cakes are cool, remove from the pans. Clean, dry and spray pans again and make another batch of cakes. When all cakes are baked and completely cool brush each layer with syrup. Between the two layers of each size spread jam or buttercream. You will have 3 cakes, each with two layers. Place each cake on the appropriate sized cardboard circle and insert three short dowels in each of the larger two cakes to support the cakes on top. Frost with buttercream, glaze with white chocolate, or drape with rolled fondant and chill or freeze if not previously frozen. Place the 9-inch cake on the center of the largest cake. The 6-inch cake tops that. Cut a dowel the height of the cakes less 1/2-inch. Shove the dowel through the center of the whole stack of cakes until it is beneath the top of the highest tier. Decorate as desired. Cakes can be well-wrapped and frozen when completely cooled, before brushing them with sugar syrup. Thaw, brush with syrup, fill and frost another day. EDIBLE FLOWERS FOR DECORATING Apple blossoms Tuber begonias Borage Calendula Carnations Chive Blossoms Chrysanthemums Cymbidiums Citrus blossoms Cornflower Daylily Dianthus Elder flower English daisies Fuchsia Gardenia Geraniums Hibiscus Hollyhock Honeysuckle Hyssop Iceland poppy Lavender Lilac Lemon verbena Marigold Nasturtiums Passion flowers Roses Petunias Safflower Sunflowers Tulips Pansies Violets Yucca Zucchini Blossoms Yields 1 Servings
Mazurka – Easter Nut Cake
Ingredients & Directions 1 tb Unsalted butter; softened 1 tb Lemon juice; fresh strained 5 Egg yolks 1/2 lb Hazelnuts, toasted, shelled, 1/4 c Superfine sugar -pulverized 1 tb Lemon rind; grated 5 Egg whites TOPPING 1 c Heavy cream 2 tb Confectioner’s sugar 2 c Rum Recipe by: Recipes: Russian Cooking – Foods of the World – Time-Life Preheat the oven to 375?F. With a pastry brush, butter the bottom and sides of an 8 x 3 inch springform cake pan with a Tbs of butter. With a whisk or a rotary or electric beater, beat the egg yolks for about 1 min, then slowly pour in the sugar. Continue beating until the mixture falls back on itself in a ribbon when the beater is lifted out of the bowl. Beat in the grated lemon rind and lemon juice, and with a rubber spatula, fold in the hazel nuts. In an another bowl, and with a clean beater, beat the egg whites until they form firm, unwavering peaks on the beater when it is lifted out of the bowl. Gently but thoroughly fold the whites into the egg-yolk mixture until no streaks of white show. Pour the batter into the buttered pan and spread evenly to the sides with the spatula. Bake in the center of the oven for about 40 mins, or until it has puffed and has begun to come slightly away from the sides of the pan. Turn off heat and let cake rest in the oven for 15 mins. Remove the sides of the pan and turn cake out on a cake rack. Cool to room temperature. TOPPING: To make the topping, beat the cream with a whisk or a rotary or electric beater until it forms soft peaks. Then gradually beat in the rum and sugar and continue to beat until stiff. With a spatula, spread over the top of the cake and serve at once. from my kitchen toyours….. Dan Klepach Yields 8 servings
Quick Spelt Biscuits
Ingredients & Directions 2 c Arrowhead Mils Spelt Flour 1 c Oat flour 1 ts Non-alum baking powder 1 1/3 c Buttermilk; soy or rice milk 2 tb Vegetable oil (optional) 2 tb Honey or natural sweetener -(optional) Preheat oven to 350F. Mix dry ingredients. Blend liquids. Combine mixtures. Batter should be like thick oatmeal. (add 1/4 cup water if too stiff) Drop by round 1/4 cup onto oiled and floured baking sheet. Bake 35 minutes or until golden brown. Makes 18. Yields 18 Servings
Funnel Cake Ii
Ingredients & Directions 1 1/3 c Flour, -together: 1/4 ts Salt, 1 1/3 c Flour, 1/2 ts Soda, 1/4 ts Salt, 2 tb Sugar, 1/2 ts Soda, 3/4 ts Baking powder, 2 tb Sugar, and 1 Egg, beaten, 3/4 ts Baking powder. 2/3 c Milk, or more as needed, Next, in another bowl, blend Oil for frying, and -together: Powdered sugar. 1 Egg, beaten, and INSTRUCTIONS 2/3 c Milk, or more as needed. Into a large bowl, sift Keywords: Jeanene Demel It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel. INGREDIENT LIST Add the liquid ingredients to the dry ones. Beat until smooth. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up. Yields 6 servings
Lemon Dessert Bread
Ingredients & Directions 1 LB. LOAF 1/3 c Milk 1 lg Egg 3 tb Unsalted butter 2 tb Sugar 1/4 ts Salt 3 tb Fresh lemon juice Zest of 1 lemon, minced 2 c Bread flour 1 ts To 1 1/2 ts.active dry yeast 1 1/2 LB. LOAF 1/2 c Milk 2 Eggs 1/4 c (1/2 stick) unsalted butter 1/4 c Sugar 1/2 ts Salt 4 tb Fresh lemon juice Zest of 1 lemon, minced 3 c Bread flour 1 1/2 ts To 2 ts. active dry yeast SOURCE: Bread In Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor. Note just above recipe states that the texture of this bread is much like a sponge cake. Serve it thinly sliced with fresh berries and whipped cream OR, for tea, toast and then layer with ricotta and sprinkle with golden raisins. You can vary the recipe by substituting orange OR lime for the lemon. 1. Process according to manufacturer’s instructions for basic bread. 2. Turn out immediately onto a rack to cool. Wrap in plastic to store. Yields 1 Loaf
