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Thursday, April 27, 2017 Easy Sponge Cake By Michell Walters • Thursday, April 27, 2017 • 0 Comments Wednesday, April 26, 2017 Banana Banana Bread By Michell Walters • Wednesday, April 26, 2017 • 0 Comments Ingredients - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup butte - 3/4 cup brown sugar - 2 eggs, beaten - 2 1/3 cups mashed overripe bananas Instructions1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. 2) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Saturday, April 22, 2017 Red Velvet Banana Bread By Michell Walters • Saturday, April 22, 2017 • 0 Comments Ingredients - 1 red velvet cake mix (just the dry mix, not the other ingredients on the box) - 3 eggs - ⅓ cup canola or vegetable oil - 1 cup mashed bananas (about 3 medium bananas) - 1 tbs powdered sugar for dusting - Milk for mixing the glaze Instructions1) Preheat oven to 350ºF. Line a 9x5x3 loaf pan with foil or parchment paper and lightly spray with a non-stick cooking spray. 2) Mix together all ingredients until batter forms. 4) Pour batter into prepared loaf pan. 5) Bake for 40-50 minutes or until a toothpick inserted comes out mostly clean. 6) Let cool for 10 minutes before removing from loaf pan. 7) Mix the powdered sugar with enough milk to make a glaze a dribble over the top. 8) Store in airtight container at room temperature for up to one week. Friday, November 27, 2015 Orange Cake By Michell Walters • Friday, November 27, 2015 • 0 Comments Ingredints - 1 (18.25 ounce) package yellow cake mix - 1 (3 ounce) package instant lemon pudding mix - 3/4 cup orange juice - 1/2 cup vegetable oil - 4 eggs - 1 teaspoon lemon extract - 1/3 cup orange juice - 2/3 cup white sugar - 1/4 cup butter Instructions1) Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C). 2) In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. 3) Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake. Monday, November 23, 2015 Blueberry Sour Cream Coffee Cake By Michell Walters • Monday, November 23, 2015 • 0 Comments Ingredients - 1 cup butter, softened - 2 cups white sugar - 2 eggs - 1 cup sour cream - 1 teaspoon vanilla extract - 1 5/8 cups all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1 cup fresh or frozen blueberries - 1/2 cup brown sugar - 1 teaspoon ground cinnamon - 1/2 cup chopped pecans - 1 tablespoon confectioners' sugar for dusting Instructions1) Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. 2) In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. 3) Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. 4) Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving. Saturday, November 21, 2015 Kentucky Butter Cake By Michell Walters • Saturday, November 21, 2015 • 0 Comments Ingredients - 3 cups unbleached all-purpose flour - 2 cups white sugar - 1 teaspoon salt - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 cup buttermilk - 1 cup butter - 2 teaspoons vanilla extract - 4 eggs - 3/4 cup white sugar - 1/3 cup butter - 3 tablespoons water - 2 teaspoons vanilla extract Instructions Next Page... Instructions1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. 2) In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. 3) Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. 4) To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil. Golden Rum Cake By Michell Walters • • 0 Comments Ingredients - 1 cup chopped walnuts - 1 (18.25 ounce) package yellow cake mix - 1 (3.4 ounce) package instant vanilla pudding mix - 4 eggs - 1/2 cup water - 1/2 cup vegetable oil - 1/2 cup dark rum - 1/2 cup butter - 1/4 cup water - 1 cup white sugar - 1/2 cup dark rum Instructions Next Page... Instructions1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. 2) In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 3) Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. 4) To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Tuesday, November 10, 2015 Grandma Goldberg's Honey Cake By Michell Walters • Tuesday, November 10, 2015 • 0 Comments Ingredients - 2 teaspoons instant coffee or instant espresso - 1 cup hot water - 3 cups flour - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1 teaspoon ginger - 3 large eggs, separated - 1 cup sugar - 1 teaspoon baking soda - 3 tablespoons warm water - 1/2 cup neutral oil - 1 cup honey - 1/2 cup thinly sliced almonds, toasted Instructions1) Set the oven rack in the middle position. Preheat the oven to 350° F. Prepare the two loaf pans: Coat two 9 by 5 by 3-inch loaf pans with vegetable oil spray. Line the bottom and ends of the pans with a single strip of wax paper and coat with vegetable oil spray. Dust the pans with flour and tap to remove the excess. 2) Add the instant coffee to the hot water and mix until the coffee has dissolved. Allow to cool (place in the refrigerator to hasten the cooling). 3) In a large bowl, whisk together the flour, salt, cinnamon, and ginger to a large bowl and whisk to combine. Set aside. 4) Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whip the whites until they form firm peaks. Transfer the egg whites to another bowl and set aside. (The honey cakes come together quickly so the beaten egg whites will not have time to deflate.) 5) Add the sugar and egg yolks to the bowl of the stand mixer fitted with the paddle attachment and beat to combine. Turn off the mixer and, using a rubber spatula, scrape down the mixture from the sides and bottom of the bowl. Turn the mixer on and continue to beat and combine with the rest of the mixture. 6) Add the baking soda to the warm water and stir to combine. Set aside. In a small bowl, whisk together the oil, honey, and cooled coffee. Add the baking soda mixture, and continue to whisk until combined. 7) Add the sifted dry ingredients to the honey and coffee mixture alternately with the liquid ingredients. Remove the bowl from the stand and fold in the beaten egg whites in three additions. Pour the batter into the prepared pans (the batter will be very loose). Sprinkle the almonds on top of the loaves and bake for 30 minutes. Tent each cake with aluminum foil and bake for an additional 25 to 30 minutes, or until a metal tester inserted into the center of each cake comes out clean. Transfer the cakes to a wire rack and cool for at least 20 minutes. Go around the edges of each cake with a butter knife and turn out onto a second wire rack. Invert the cakes onto the first rack and continue to cool. Grandma Goldberg's Honey Cake should be wrapped in wax paper and stored at room temperature for up to three days. Monday, November 9, 2015 Anna Jones' Seeded Banana Bread with Lemon Sesame Drizzle By Michell Walters • Monday, November 9, 2015 • 0 Comments Ingredients - 125 grams plain flour (I use unbleached) - 125 grams whole wheat or spelt flour - 125 grams light brown sugar - 150 grams little seeds (see headnote) - 1 good pinch sea salt - 1 teaspoon baking powder - 3 medium, ripe bananas, peeled - Zest and juice of 1 lemon - 2 tablespoons olive oil - 2 tablespoons natural or unsweetened soy yogurt or coconut yogurt - 2 eggs, preferably organic or free-range, eggs, beaten - 1 tablespoon tahini - 3 tablespoons golden icing sugar, confectioners' sugar, or set honey - Juice of 1 lemon Instructions1) Preheat your oven to 400° F (200° C) . Butter and flour a non-stick 450-gram (1-pound) loaf tin (if your loaf tin is not non-stick, line it with parchment paper too). 2) Put all the dry ingredients into a mixing bowl—the flours, sugar, seeds, salt, and baking powder—and mix well. 3) In another bowl, mash the bananas with a fork (I like to keep them quite chunky), then add the lemon juice and zest, olive oil, yogurt, and eggs and mix well. 4) Mix the wet ingredients into the bowl of dry ingredients, taking care not to over-mix—just do enough to make sure it is all combined. Spoon into the loaf tin and bake for 40 to 45 minutes, until a skewer comes out clean. 5) While your loaf is baking, make the lemon drizzle. Beat the tahini and confectioners' sugar in a bowl until smooth, squeeze in the lemon juice and mix well. 6) Take your loaf out of the oven and leave it in the pan until it is cool enough to move to a cooling rack. While the loaf is still warm, place a large plate under the rack, then skewer the cake all over, pour over the drizzle and leave it to sink in. 7) This is delicious on its own, thickly sliced, with a cup of coffee, but sometimes I like to spread the slices with a thick layer of almond or peanut butter. Yeasted Pound Cake By Michell Walters • • 0 Comments Ingredients - 3 cups (15.85 ounces) all purpose flour - 2 2/ 3cups (14.00 ounces) granulated sugar - 1 teaspoon (4 grams) salt - 2 teaspoons (6 grams) instant yeast - 4 sticks (16.00 ounces) unsalted butter, melted and cooled slightly - 1 1/4 cups (11.30 ounces) whole milk - 4 (7.50 ounces) eggs - 2 tablespoons (1.00 ounces) vanilla extract - Confectioners' sugar, for garnish Instructions1) In a large bowl, whisk the flour, sugar, and salt to combine. Add the yeast and stir to combine. 2) In another large bowl, whisk the butter, milk, eggs, and vanilla to combine. 3) Pour the butter mixture into the flour mixture and whisk to combine. Mix well to ensure it’s fully combined, but take care not to over-mix. 4) Cover the bowl with plastic wrap (make sure the batter has enough room to rise: it will nearly double in size). Let rise at a moderate temperature (don’t put it in the fridge, and don’t leave it by the stove) for 12 hours. 5) Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan. 6) Stir the batter to deflate it. Pour the batter into the prepared pan. Let the batter rise at room temperature again for 1 hour. 7) Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes. Cool for 20 minutes inside the pan, then invert the cake onto a cooling rack. Cool completely. Garnish with confectioners' sugar and serve with roasted fruit if desired. Nini Rice's Apple Bread By Michell Walters • • 0 Comments Ingredients - 1 cup granulated sugar - 1/2 cup butter, softened - 2 eggs, lightly beaten - 1.5 tablespoons sour milk (I add a bit of apple-cider vinegar to sour the milk) - 1 teaspoon vanilla - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1 cup raw apples (chopped into ½" pieces, not peeled) - I used both green and red. - 1/2 cup chopped nuts (walnuts are my preference) Instructions1) Cream sugar and butter. 2) Add beaten eggs, sour milk, and vanilla. 3) Add dry ingredients and mix until just incorporated and smooth. 4) Add apples and nuts. Don't overmix! 5) Bake in a greased loaf pan at 350 degrees for about 40-45 minutes. I used 5 x 8. 6) Or if baking as 3 mini loaves 40 minutes, checking after 30. 7) *if you prefer a softer crust, about halfway through baking, loosely cover the bread with foil. I remember Nini's bread always tender and soft on top. NOTES *It's good practice to taste your apples before choosing which ones to use. Bland apples will result in bland bread! I like a mix of tart and sweet together. Tuesday, October 27, 2015 Old Fashioned Pound Cake By Michell Walters • Tuesday, October 27, 2015 • 0 Comments Ingredients - 2 cups Plain flour - 2 cups Sugar - 2 sticks Butter; plus 1 tbsp - 1 teaspoon Vanilla extract - 1 teaspoon Lemon extract - pinch Salt - 6 Eggs Instructions Next Page... Instructions1) Sift flour. Mix sugar and butter. Beat until creamy. Add 2 or 3 spoons flour and 1 egg. Beat well, and continue adding 2 or 3 spoons flour and 1 egg until all have been added. Then add vanilla, salt and lemon. Bake at 325 degrees for 1 1/4 hours or until a knife inserted in the center of the cake comes out clean. 2) Optional - Ice with Chocolate Icing. 3) Chocolate Icing 4) 1 box confectioners sugar sifted. Add 1 1/2 sticks softened butter and a pinch of salt. Then add 3/4 cups cocoa, 2 tsp vanilla extract and 1/2 cup milk. Mix gradually to right consistency. Add one cup of nuts. Spread evenly over cake.
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Ovaj bijeli kolač pripremit ćete za svega nekoliko minuta, no njegov fini okus odavat će dojam da ste ga pripremali cijeli dan. Kuglica sladoleda odličan je dodatak ovoj slastici. Bijeli kolač s jabukama i cimetom – U našem receptu saznajte kako pripremiti bijeli kolač s jabukama i cimetom. – smeđi šećer, cimet u prahu, bijeli šećer, omekšali maslac, jaja, ekstrakt vanilije, brašno, prašak za pecivo, mlijeko, jabuke (narezana), Zagrijte pećnicu na 175°C. Nauljite lim za pečenje i pospite ga brašnom.; U zdjeli pomiješajte smeđi šećer i cimet u prahu.; Koristeći električni mikser u drugoj zdjeli pomiješajte bijeli šećer i maslac, dok ne dobijete glatku i kremastu smjesu. Umiješajte jaja (jedno po jedno) dok se svi sastojci ne povežu, a zatim dodajte ekstrakt vanilije.; U zdjeli pomiješajte brašno i prašak za pecivo, a zatim ih dodajte kremastoj mješavini s maslacem. Dodajte mlijeko i miješajte dok smjesa ne postane kremasta.; Polovicu smjese izlijte u pripremljeni lim za pečenje, zatim dodajte polovicu narezanih jabuka (lagano ih pritisnite) i polovicu smjese od smeđeg šećera i cimeta.; Zatim dodajte ostatak tijesta, ostatak jabuka (opet ih lagano pritisnite) te na kraju ostatak smjese od smeđeg šećera i cimeta.; Pecite u prethodno zagrijanoj pećnici 30-40 minuta.; – Bijeli kolač s jabukama i cimetom U našem receptu saznajte kako pripremiti bijeli kolač s jabukama i cimetom. Zagrijte pećnicu na 175°C. Nauljite lim za pečenje i pospite ga brašnom. U zdjeli pomiješajte smeđi šećer i cimet u prahu. Koristeći električni mikser u drugoj zdjeli pomiješajte bijeli šećer i maslac, dok ne dobijete glatku i kremastu smjesu. Umiješajte jaja (jedno po jedno) dok se svi sastojci ne povežu, a zatim dodajte ekstrakt vanilije. U zdjeli pomiješajte brašno i prašak za pecivo, a zatim ih dodajte kremastoj mješavini s maslacem. Dodajte mlijeko i miješajte dok smjesa ne postane kremasta. Polovicu smjese izlijte u pripremljeni lim za pečenje, zatim dodajte polovicu narezanih jabuka (lagano ih pritisnite) i polovicu smjese od smeđeg šećera i cimeta. Zatim dodajte ostatak tijesta, ostatak jabuka (opet ih lagano pritisnite) te na kraju ostatak smjese od smeđeg šećera i cimeta. Pecite u prethodno zagrijanoj pećnici 30-40 minuta.