THE RECIPE HUT
CAKE RECIPES (2)
3 1/2 cups cake flour....................................1 teaspoon vanilla
1 1/2 cups sugar............................................1/2 teaspoon salt
1 cup water...................................................8 egg whites
2/3 cup vegetable oil......................................Light Lemon Glaze (recipe follows)
1/3 cup nonfat dry milk..................................Colored sugar crystals and dragées
3 teaspoons baking powder...........................Small china or plastic baby doll*
Preheat oven to 375F. Grease and flour a 10-inch fancy tube pan. Sift flour
before measuring and combine with sugar, water, oil, dry milk, baking
powder, vanilla, and salt in a bowl. Mix until smooth.
Whip the egg whites until stiff. Fold whipped egg whites into the batter
until evenly blended. Spoon batter into the prepared pan. Bake 45 minutes
until cake bounces back when gently touched in the center. Turn out of pan
onto cake rack; cool completely. Drizzle with Light Lemon Glaze and
decorate with purple and green sugar crystals and gold dragées. Makes one
10-inch fancy tube cake, about 20 slices.
LIGHT LEMON GLAZE--Mix 1 cup sifted powdered sugar with 1 tablespoon fresh
lemon juice, 1/2 teaspoon grated lemon rind, a dash of salt, and 2 to 3
tablespoons hot water until mixture is smooth and can be drizzled onto the
cake.
NOTE: Oven-safe doll may be inserted in batter or insert doll in cake
before inverting cake out of pan.
1 1/2 cups graham cracker crumbs.....................1 tablespoon all-purpose flour
3 tablespoons butter or margarine, melted...........1 large egg
1 cup low-fat cottage cheese..............................2 large egg whites (about 1/4 cup)
2 cups plain nonfat yogurt...................................2 teaspoons vanilla
1/2 cup sugar
2 cups raspberries, strawberries, or other fresh
fruit (hulled and/or sliced, if necessary)
This low-fat cheesecake tastes so creamy-rich it's hard to resist adn why
should you! Fat-cutting tactics are simple, just use low-fat cottage cheese
and nonfat yogurt, and use extra egg whites for some of the eggs. In a
small bowl, mix graham cracker crumbs and butter until well combined. Press
crumb mixture firmly over bottom and part of the way up sides of an 8-inch
spring-form pan. Bake in a 350-degree F oven for 7 minutes. Let cool on a
rack. Reduce oven temperature to 300 degrees.
In a food processor or blender, whirl cottage cheese and yogurt until
smooth and glossy (at least 1 minute). Add sugar, flour, egg, egg whites,
and vanilla; whirl until smooth. Pour filling into crust and bake until top
feels dry when lightly touched and center jiggles only slightly when pan is
gently shaken (about 55 minutes). Let cool completely on a rack. Cover
airtight and refrigerate for at least 8 hours or for up to 1 day.Cut
cheesecake into slices and top with raspberries. Makes 10 servings. Baking
time: About 1 hour. Chill at least 8 hours. 212 calories (24% fat, 60%
carbohydrates, 16% protein), 6 g total fat (2 g saturated fat), 31 g
carbohydrates, 8 g protein, 32 mg cholesterol, 287 mg sodium
Spirited Syrup (recipe follows)
2 large eggs.......................................................2 tablespoons grated orange peel
1/2 cup sugar....................................................1/4 cup butter or margarine, melted
3/4 cup all-purpose flour...................................Orange segments (optional)
1 1/2 teaspoons baking powder........................Mint sprigs
This single-layer cake is flecked with orange peel and soaked with a
cinnamon-scented orange-rum syrup. It's a perfect warm-weather dessert--and
just as good in any other season, especially after a spicy meal. If you
like, garnish the cake with orange segments just before serving.
Prepare Spirited Syrup; set aside. In a food processor (or in a large
bowl), whirl (or beat) eggs and sugar until thick and lemon- colored. Add
flour, baking powder, orange peel, and butter; whirl (or beat) until well
blended. Spread batter in a greased, floured 9-inch cake pan with a
removable rim. Bake in a 375 degrees F oven until cake just begins to pull
away from sides of pan and center springs back when lightly pressed (about
20 minutes)
Set warm cake in pan on a rack; set rack over a plate to catch any drips.
Pierce cake all over with a fork. Slowly pour Spirited Syrup over cake; let
cool. Just before serving, remove pan rim. Garnish cake with orange
segments, if desired, and mint sprigs. Makes 8 servings.
Spirited Syrup. In a small pan, mix 3/4 cup sugar, 1 teaspoon grated orange
peel, 1/2 cup orange juice, 1/2 teaspoon grated lemon peel, 2 tablespoons
lemon juice, and 1/8 teaspoon ground cinnamon. Bring to a boil over
medium-high heat. Boil, stirring, just until sugar is dissolved. Remove
from heat and let cool; then stir in 2 to 3 tablespoons light or dark rum
and 1 teaspoon vanilla. About 10 minutes to prepare and about 20 minutes to
bake. Serves 8.
259 calories (27% calories from fat), 3 g protein, 43 g carbohydrates, 8 g
total fat, 69 mg cholesterol, 167 mg sodium
1 envelope dry yeast........................................1/2 cup sugar
1/4 cup warm water........................................2 egg yolks
1/2 cup milk....................................................2 whole eggs
1 cup (2 sticks) butter.....................................4 cups, approx., unbleached flour
FILLING:
1/2 recipe king cake (above).........................................2 tablespoons flour
1 (16-ounce) can cherry, apple or apricot pie filling........2 egg yolks
8 ounces cream cheese..................................................1 teaspoon vanilla
1/4 cup sugar
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring
King Cake with cream cheese and fruit filling. Mix the yeast with the warm
water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the
yeast and set aside. By the time you have measured the other ingredients,
the yeast should be beginning to bubble and show signs of life. Bring the
milk to a boil and stir in the butter and the sugar. Pour into a large
bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and
the yeast.
Beat in approximately 2 cups of flour, until the dough is fairly smooth,
then gradually add enough additional flour to make a soft dough that you
can form into a ball. Knead it, by hand or machine, until smooth and
elastic. Lightly oil a bowl, turn the dough once or twice in it to grease
it lightly all over, cover with a cloth and leave to rise in a warm spot
until doubled in size, about 1 1/2 to 2 hours.
Pat the dough down and cover the bowl with a damp towel, plastic film over
that and refrigerate until the next day. This recipe makes enough dough for
two king cakes. Extra dough may be frozen, or make two king cakes and
freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven.
FILLING--Remove dough from refrigerator and with well-floured hands, while
it's firm and cold, shape it into a long sausage shape. Using a floured
roller on a floured surface, roll out the dough into a 30-by-9-inch
rectangle as thin as pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with
the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit
filling the length of the dough, about 3 inches from one edge. Spoon the
cream cheese mixture alongside the fruit, about 3 inches from the other
edge. Brush both sides of dough with egg wash. Insert the bean.
Fold one edge of dough over the cream cheese and fruit, then fold the other
edge over. Gently place one end of the filled roll onto a greased pizza pan
or large cookie sheet. Ease the rest of the roll onto the pan, joining the
ends to form a circle or oval. Cover and let rest for 30 minutes. Brush
again with egg wash and cut deep vents into the cake. Sprinkle with colored
sugars if desired.
Bake 45 minutes to 1 hour, or until cake is well risen and golden. Cool
before icing with confectioner's sugar mixed with enough water to make a
spreadable paste and tinted purple, green and gold. Make one cake that
serves 10 to 12 people. If using a plastic baby instead of the bean, insert
it into the bottom of the cake after it is cooked. Serves 10-12.
2 16-ounce packages hot roll mix..................All purpose-flour
1 & 3/4 cups granulated sugar.......................1 plastic baby or a pecan half ( 0r a jaw
1 Tbs grated orange peel.................................breaker)
1 Tbs grated lemon peel................................1 & 1/2 tsp ground cinnamon
Yolks of 4 large eggs.....................................3 cups confectioners' sugar
6 Tbs butter or margarine, melted..................1/2 cup heavy cream
2 tsp vanilla extract
violet, green, and yellow paste food coloring
Combine hot roll mix with yeast (comes in package), 3/4 cup granulated
sugar and grated peels in large bowl. Stir in egg yolks, 4 Tbs melted
butter, and 2 cups very hot tap water. Turn dough out onto well-floured
work surface. Knead dought 2 minutes until smooth; let rest, covered, 5
minutes. Heat oven to 375 degrees F. Roll dough out to 20 x 12-inch
rectangle; brush with remaining 2 Tbs melted butter. Sprinkle 1/4 cup
granulated sugar and cinnamon over dough.
Fold dough lengthwise in half; roll rolling pin lightly over dough to seal.
Cut dough into 3 lengthwise strips. Braid strips, starding at center and
working towards each end; do not seal strips at ends. Tuck baby or pecan
between 2 strips of braid to conceal. Place braid on lightly greased
cookie sheet, forming oval with ends touching
Brush ends of strips lightly with water; pinch opposing strip ends together
to form continuous braid. Cover with kitchen towel; let rise in warm,
draft-free place 20 minutes until slightly puffed.
Bake 10 minutes; reduce oven temperature to 350F; bake 20 minutes longer
until golden brown, covering with foil for last 5 minutes if becoming too
brown. Cool cake on rack. Meanwhile, beat confectioners' sugar, cream,
and vanilla in large bowl with mixer at medium speed until smooth. Pour
frosting over cooled cake, allowing it to run down sides. Divide remaining
3/4 c granulated sugar among 3 small bowls. Stir a different paste food
color into each. Sprinkle collored sugars alternately over frosting (
purple, green, gold, purple, green, gold, purple, green, gold, etc around
cake in small sections).
NOTE-- make colored sugar first so that it has time to dry out. I needed
to add a few drops of water to sugar to get food color to blend. The big
square cookie sheets work best because they are larger and hold the cake
better. You can, also, make a fruit filled cake by using canned pie
filling. Happy Mardi Gras!
2 tbsp. sugar...............................................1/2 c. sugar
2 env. dry yeast..........................................2 tsp. salt
1/3 c. warm water......................................4 eggs
1 stick margarine.......................................
2/3 c. evaporated milk...............................
6 c. flour
Combine sugar, yeast, and water in bowl; let stand until foaming. Place
butter, milk, sugar, and salt in small pot and melt slowly. Beat eggs into
foaming yeast; add milk mixture when lukewarm. Add flour, a little at a
time. Knead 5- 10 minutes. Grease bowl with margarine; place dough in bowl.
Turn dough over in bowl and then cover bowl with wet cloth. Let rise until
double (about 2 hours in a warm place). While dough is rising, mix sugars
and cinnamon (below): 1 c. white sugar 2 tbsp. cinnamon 1 stick margarine,
melted Mix all these ingredients together. Punch dough down when
doubled.
Roll out to about 18 x 36 inches. Brush with the melted butter and sprinkle
with sugar mixture. Cut into three strips, rolling each like a jelly roll,
then braid. Cover with wet cloth; let rise until double again. Bake for
20-30 minutes at 350 degrees. 1/4 c. sugar, tinted yellow 1/4 c. sugar,
tinted purple 1 c. powdered sugar 2 tsp. milk Combine powdered sugar and
milk to make a glaze. Spread over cooled cake, then sprinkle with tinted
sugars.
cake:
120 grams ground almond..........................25 grams flour
150 grams icing sugar................................25 grams cocoa powder
2 egg........................................................5 egg whites
4 yolks.....................................................60 grams sugar
Syrup:
50 grams sugar..........................................20 grams grand mariner
100 grams water
Mousse:
300 grams dark chocolate.........................8 whites
150 grams butter.......................................80 grams sugar
6 yolks
Garnish:
1 orange...................................................40 grams water
50 grams sugar
Decor:
100 grams vermicelli
50 grams green marzipan
Mix the almond powder and icing sugar together.Add eggs and yolks. Add
cocoa and flour. Beat whites to a soft peak, add sugar, beat to almost hard
peak. FOLD into the mix. Coat with butter, then coat with flour, shake out
excess flour, a square pan about 8 inches. Bake at 375-390 till the cake is
done (a toothpick comes out clean).
Boil the sugar and water together. When it boils, take it off heat and add
grand marinier. Melt chocolate over a double boiler. Add yolks and butter,
mix well. Whip the whites to soft peak, add sugar, whip almost to hard
peak. Add a small amount to the mousse and mix well. Add the rest and FOLD
gently.
Peel the orange, saving the peel. Skin white off the peel a and chop into
small cubes 2-5 cm in length. Put in water and sugar (the amounts don't
matter) and boil for 5 minutes. Throw out water, wash orange peels, and do
it again untill the syrup reaches softball stage. Let sit for a long time.
Invert cake and cut in half. Brush syrup over the bottom and sprinkle with
candied peel. Put a layer of chocolate mousse on the bottom layer. Spread
syrup on inside of other half and put the top layer on. Cover the entire
cake with mousse. The top should be the flat part by now.
Decorate with mousse rosettes, sprinkle with orange peel, and put
vermicelli on the sides of the cake. Vermicelli is optional. Roll out the
marzipan so that it is a long strip. Put the strip on the cake from corner
to corner and write "Roy" on it with white chocolate.
1/2 cup warm water (110 to 115 degrees).........1/2 cup warm milk
2 packages active dry yeast...............................5 egg yolks
1/2 cup plus 1 teaspoon sugar...........................1 stick + 2 TBS more softened butter
3 1/2 - 4 1/2 cups flour unsifted........................1 egg slightly beaten + 1 TBS milk
1 teaspoon nutmeg............................................1 teaspoon cinnamon
2 teaspoons salt................................................1 1" plastic baby doll
1 teaspoon lemon zest
Colored sugars:
Green, purple, & yellow paste...........................12 tablespoons sugar
Icing:
3 cups confectioners sugar................................1/4 cup lemon juice
3 - 6 tablespoons water
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2
tsp. sugar into it. Allow the yeast and sugar to rest for three minutes
then mix thoroughly. Set bowl in a warm place, for ten minutes or until
yeast bubbles up and mixture almost doubles up in volume. Combine 3 1/2
cups of flour, remaining sugar, nutmeg and salt, and sift into a large
mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole
and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon
slowly combine dry ingredients into the yeast/milk mixture. When mixture is
smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue
to beat 2 minutes or until dough can be formed into a medium soft ball.
Place ball of dough on a lightly floured surface and knead like bread.
During this kneading, add up to 1 cup more of flour (1 tablespoon at a
time) sprinkled over the dough. When dough is no longer sticky, knead 10
minutes more until shiny and elastic. Using a pastry brush, coat the inside
of a large bowl evenly with one tablespoon softened butter. Place dough
ball in the bowl and rotate until the entire surface is buttered. Cover
bowl with a moderately thick kitchen towel and place in a draft free spot
for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry
brush, coat a large baking sheet with one tablespoon of butter and set
aside.
Remove dough from bowl and place on lightly floured surface. Using you
fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top,
pat and shake dough into a cylinder. Twist dough to form a curled cylinder
and loop cylinder onto the buttered baking sheet. Pinch the ends together
to complete the circle. Cover dough with towel and set it in draft free
spot for 45 minutes until the circle of dough doubles in volume. Pre-heat
oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven
for 25 to 35 minutes until golden brown. Place cake on wire rack to cool.
If desired, at this time, you can "hide" the plastic baby in the cake.
Colored sugars--Squeeze a dot of green paste in palm of hand. Sprinkle 2
tablespoons sugar over the paste and rub together quickly. Place this
mixture on wax paper and wash hands to remove color. Repeat process for
other 2 colors. Place aside.
Icing--Combine sugar, lemon juice and 3 tablespoons water until smooth. If
icing is too stiff, add more water until spreadable. Spread icing over top
of cake. Immediately sprinkle the colored sugars in individual rows
consisting of about 2 rows of green, purple and yellow. Cake is served in
2" - 3" pieces.
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