1 box confectioner's sugar aka. powdered sugar (sifted)
1/4 stick softened margarine
3 tablespoon unsweetened cocoa powder
dash salt
1 teaspoon vanilla extract
little hot coffee
Mix until creamy and spread on cake.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Friday, January 25, 2008
Coconut-Pecan Frosting
5 oz. evaporated milk (small can)
1 1/2 cups sugar
3/4 cup butter or margarine
4 egg yolks
1 1/2 teaspoon vanilla
7 oz. coconut flake
1 1/2 cups chopped pecans
Stir milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency
Makes about 4 1/2 cups.
1 1/2 cups sugar
3/4 cup butter or margarine
4 egg yolks
1 1/2 teaspoon vanilla
7 oz. coconut flake
1 1/2 cups chopped pecans
Stir milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency
Makes about 4 1/2 cups.
Chocolate Fudge Icing
2 cups sugar
1 small can (5 oz) evaporated milk
1 sitck (1/2 cup) margarine
12 fresh marshmallows
1 teaspoon vanilla
1 small package (6 oz) semi-sweet chocolate chips.
Mix sugar and milk, bring to a boil, lower temperature so that the sugar will not caramelize. Add in marshmallows and stir constantly with mixture bubbling for 6 minutes. Remove from heat. Pour in chocolate chips. Then stir in margarine and vanilla.
Let cool before icing cake.
1 small can (5 oz) evaporated milk
1 sitck (1/2 cup) margarine
12 fresh marshmallows
1 teaspoon vanilla
1 small package (6 oz) semi-sweet chocolate chips.
Mix sugar and milk, bring to a boil, lower temperature so that the sugar will not caramelize. Add in marshmallows and stir constantly with mixture bubbling for 6 minutes. Remove from heat. Pour in chocolate chips. Then stir in margarine and vanilla.
Let cool before icing cake.
Thursday, March 22, 2007
Toscakakku (Tosca Cake)
Cake:
2 large eggs
1 cup sugar
1/2 teaspoon almond extract*
1 cup flour
1 1/2 teaspoons baking powder
1/2 cup butter or margarine (1 stick), melted and cooled
1/4 cup milk
Preheat oven to 325 F.
Butter and flour a 9 inch round cake pan with removable bottom.**
Beat the eggs and sugar together until light and lemon colored. Beat in the almond extract.
Sift the flour and the baking powder together and fold into the eggs, alternating with the melted butter and milk.
Pour the batter into the prepared pan and bake for 30 minutes, or until a cake tester inserted in the middle of the cake comes out clean.
Topping: (prepare while cake is baking)***
4 tablespoons butter or margarine
1/4 cup sugar
1 tablespoon milk
1 tablespoon flour
1/4 cup sliced almonds
In a saucepan, melt the butter and add the sugar, milk, flour and sliced almonds. Mix well and cook stirring over medium heat until the mixture bubbles. Remove from heat.
Spread cake with the topping, increase the heat of the oven to 375 and return cake to the oven for 10 minutes or until topping is bubbling and golden brown.
Notes:
*This recipe is also very good using vanilla extract instead of almond.
**This cake is not too fragile, if you don't have a cake pan with a removable bottom, you can use a regular cake pan. After the cake is cooled, go around the edges of the cake with a knife and flip it out of the pan onto a plate or piece of foil. Don't worry, the almond topping will stay attached to the cake.
***I made this cake for Sami's birthday and it was very good. He said we should double the almond topping next time.
Recipe from: The Best of Finnish Cooking by Taimi Previdi, p. 197.
2 large eggs
1 cup sugar
1/2 teaspoon almond extract*
1 cup flour
1 1/2 teaspoons baking powder
1/2 cup butter or margarine (1 stick), melted and cooled
1/4 cup milk
Preheat oven to 325 F.
Butter and flour a 9 inch round cake pan with removable bottom.**
Beat the eggs and sugar together until light and lemon colored. Beat in the almond extract.
Sift the flour and the baking powder together and fold into the eggs, alternating with the melted butter and milk.
Pour the batter into the prepared pan and bake for 30 minutes, or until a cake tester inserted in the middle of the cake comes out clean.
Topping: (prepare while cake is baking)***
4 tablespoons butter or margarine
1/4 cup sugar
1 tablespoon milk
1 tablespoon flour
1/4 cup sliced almonds
In a saucepan, melt the butter and add the sugar, milk, flour and sliced almonds. Mix well and cook stirring over medium heat until the mixture bubbles. Remove from heat.
Spread cake with the topping, increase the heat of the oven to 375 and return cake to the oven for 10 minutes or until topping is bubbling and golden brown.
Notes:
*This recipe is also very good using vanilla extract instead of almond.
**This cake is not too fragile, if you don't have a cake pan with a removable bottom, you can use a regular cake pan. After the cake is cooled, go around the edges of the cake with a knife and flip it out of the pan onto a plate or piece of foil. Don't worry, the almond topping will stay attached to the cake.
***I made this cake for Sami's birthday and it was very good. He said we should double the almond topping next time.
Recipe from: The Best of Finnish Cooking by Taimi Previdi, p. 197.
Rhubarb Pie
Crust
1 Stick margarine
1/2 cup sugar*
1 egg
1 cup flour
1 teaspoon baking powder
Filling
4 cups rhubarb pieces (peeled)
1/2 cup sugar*
1 tablespoon potato starch
cinnamon
ginger
mint
Preheat oven to 400 F
Whip margerine and sugar. Add egg to mixture. Mix the baking powder with the flour, and add slowly to wet ingredinets. Pour/spread in pie dish, shaping dough into a piecrust.
Boil half of the rhubarb pieces with sugar until soft. Remove from heat and mix potato starch with 2 tablespoons water and add to filling. Add reserved rhubarb pieces to mixture and bring to boil. Remove from heat, add cinnamon, ginger and mint.
Pour filling into crust, brush with egg if desired. Bake for 20 mins at 400 F.
*1/2 sugar may be replaced with splenda. Or additional sugar may be added if a sweeter pie is desired.
1 Stick margarine
1/2 cup sugar*
1 egg
1 cup flour
1 teaspoon baking powder
Filling
4 cups rhubarb pieces (peeled)
1/2 cup sugar*
1 tablespoon potato starch
cinnamon
ginger
mint
Preheat oven to 400 F
Whip margerine and sugar. Add egg to mixture. Mix the baking powder with the flour, and add slowly to wet ingredinets. Pour/spread in pie dish, shaping dough into a piecrust.
Boil half of the rhubarb pieces with sugar until soft. Remove from heat and mix potato starch with 2 tablespoons water and add to filling. Add reserved rhubarb pieces to mixture and bring to boil. Remove from heat, add cinnamon, ginger and mint.
Pour filling into crust, brush with egg if desired. Bake for 20 mins at 400 F.
*1/2 sugar may be replaced with splenda. Or additional sugar may be added if a sweeter pie is desired.
Pumpkin Bread
3 1/2 cups unsifted flour
3 3/4 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
4 large eggs
1 cup cooking oil
1 cup chopped nuts
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
2 cups pumpkin
1 teaspoon vanilla
Combine sugar, eggs and oil. Add flour and spices gradually. Stir in pumpkin and nuts if desired.
Pour batter in greased and floured loaf pans. (Use wax paper for bottoms).
Bake at 325-350° F for about an hour.
3 3/4 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
4 large eggs
1 cup cooking oil
1 cup chopped nuts
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
2 cups pumpkin
1 teaspoon vanilla
Combine sugar, eggs and oil. Add flour and spices gradually. Stir in pumpkin and nuts if desired.
Pour batter in greased and floured loaf pans. (Use wax paper for bottoms).
Bake at 325-350° F for about an hour.
Lemon Cheesecake
Crust:
Cooking spray
1 3/4 cups graham cracker or cookie crumbs*
1/4 cup butter, melted
Filling:
24 oz. cream cheese*
1 cup sour cream*
2 cups splenda or sugar
3 large eggs
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup splenda or sugar
2 tablespoons butter, cut into bits
* Lowfat or nonfat ingredients work well.
Preheat oven to 325 degrees F.
CRUST: Lightly spray a (9-inch) springform pan or regular pie plate with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
FILLING: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or splenda. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
LEMON CURD: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with berries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
Cooking spray
1 3/4 cups graham cracker or cookie crumbs*
1/4 cup butter, melted
Filling:
24 oz. cream cheese*
1 cup sour cream*
2 cups splenda or sugar
3 large eggs
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup splenda or sugar
2 tablespoons butter, cut into bits
* Lowfat or nonfat ingredients work well.
Preheat oven to 325 degrees F.
CRUST: Lightly spray a (9-inch) springform pan or regular pie plate with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
FILLING: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or splenda. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
LEMON CURD: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with berries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
German Chocolate Cake
1 pkg bakers german sweet chocolate
2 sticks margarine (softened)
1/2 cup water
2 cups sugar
4 lg eggs (separated)
2 cups flour (sifted)
1/4 tsp salt
1 tsp baking soda
1 cup buttermilk
Heat oven to 350° F. Line 3 9-inch round cake pans with wax paper.
Melt chocolate and water together on very low heat. Mix flour, soda and salt. Beat margarine and sugar until light and fluffy. Add egg yolks, 1 at a time beating well after each addition until smooth. Stir in chocolate mix and vanilla. Add flour mix alternately with buttermilk. Beat egg whites separately until stiff peaks begin to form. Gently stir into batter.
Bake 30 min. Cool about 15 min. Remove from pans.
Ice with Chocolate Fudge Icing or Coconut-Pecan Frosting.
2 sticks margarine (softened)
1/2 cup water
2 cups sugar
4 lg eggs (separated)
2 cups flour (sifted)
1/4 tsp salt
1 tsp baking soda
1 cup buttermilk
Heat oven to 350° F. Line 3 9-inch round cake pans with wax paper.
Melt chocolate and water together on very low heat. Mix flour, soda and salt. Beat margarine and sugar until light and fluffy. Add egg yolks, 1 at a time beating well after each addition until smooth. Stir in chocolate mix and vanilla. Add flour mix alternately with buttermilk. Beat egg whites separately until stiff peaks begin to form. Gently stir into batter.
Bake 30 min. Cool about 15 min. Remove from pans.
Ice with Chocolate Fudge Icing or Coconut-Pecan Frosting.
Cream Cheese Pound Cake
1 1/2 cups butter
1 package (8 oz) cream cheese
6 eggs
3 cups sugar
3 cups flour
1 dash salt
1 1/2 teaspoon vanilla extract
1 1/2 cups pecans
Reserve 1/2 cup peacns to sprinkle in bottom of tube pan. Cream butter and cream cheese until light and fluffy. Gradually beat in sugar. Add eggs one at a time. Add flour and salt - stir well. Add vanilla. Add 1 cup peacns.
Bake at 325 F for 1 1/2 hours.
1 package (8 oz) cream cheese
6 eggs
3 cups sugar
3 cups flour
1 dash salt
1 1/2 teaspoon vanilla extract
1 1/2 cups pecans
Reserve 1/2 cup peacns to sprinkle in bottom of tube pan. Cream butter and cream cheese until light and fluffy. Gradually beat in sugar. Add eggs one at a time. Add flour and salt - stir well. Add vanilla. Add 1 cup peacns.
Bake at 325 F for 1 1/2 hours.
Chocolate Pound Cake
1/2 lb. butter or margarine
1/2 cup vegetable shortening
3 cups cake flour
3 cups sugar
1 cup milk
4 heaping tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 tsp vanilla extract
1/4 tsp salt
5 large eggs
Cream sugar, shortening and butter. Add eggs one at a time. Sift flour, cocoa, salt and baking powder, add alternately with milk. Add vanilla.
Bake 1 hr. 20 min at 350 F.
May add 1 to 2 cups nuts (roll nuts in flour) if desired.
Frost with Cocoa Powder Icing.
1/2 cup vegetable shortening
3 cups cake flour
3 cups sugar
1 cup milk
4 heaping tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 tsp vanilla extract
1/4 tsp salt
5 large eggs
Cream sugar, shortening and butter. Add eggs one at a time. Sift flour, cocoa, salt and baking powder, add alternately with milk. Add vanilla.
Bake 1 hr. 20 min at 350 F.
May add 1 to 2 cups nuts (roll nuts in flour) if desired.
Frost with Cocoa Powder Icing.
Applesauce Cake
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup thick apple sauce
1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup sugar
1 egg
1 cup raisins
1 cup nuts
Combine flour, baking soda, salt and spices, and sift together three times. Work butter with spoon until creamy, add sugar gradually, beating after each addition until light and fluffy. Add egg, beat well. Add nuts and raisins. Add flour alternately with sauce, small amount at a time. Turn batter into a greased loaf pan.
Bake at 350 F 1 hr and 15 min. Double spices for more flavor. Makes a small cake.
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup thick apple sauce
1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup sugar
1 egg
1 cup raisins
1 cup nuts
Combine flour, baking soda, salt and spices, and sift together three times. Work butter with spoon until creamy, add sugar gradually, beating after each addition until light and fluffy. Add egg, beat well. Add nuts and raisins. Add flour alternately with sauce, small amount at a time. Turn batter into a greased loaf pan.
Bake at 350 F 1 hr and 15 min. Double spices for more flavor. Makes a small cake.
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