glazed lemon bread recipe

8/8/2019 Glazed Lemon Bread Recipe

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Glazed Lemon Bread RecipeTip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl

of warm water (not hot, warm) for a few minutes before using.

INGREDIENTS

y 4 ounces (1 stick, 8 Tbsp) butter, softened*

y 1 cup minus 1 Tbsp granulated sugar

y 1 Tbsp honey

y 2 eggs (room temp)

y 1 Tbsp lemon zest

y 1/2 cup whole milk

y 1/2 teaspoon salt

y 1 1/2 cups flour

y 1/2 teaspoon ground cardamom

y 1 teaspoon baking powder

Glaze

y 1/4 cup lemon juice

y 1/3 cup sugar

y 1 Tbsp honey

* Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place

between two pieces of wax paper and rollout with a rolling pin to soften.

METHOD

1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan.

2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few

minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat

the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest.

3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.

4Place batter in prepared pan and bake for 1 hour at 350°F.

5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey -

in a small saucepan until the sugar is completely dissolved.

6 Once you have removed the bread from the oven, poke ho les all over the top with a thin skewer (this will

help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for

10 minutes before removing from pan and slicing to serve.

Makes one loaf.



Lemon TartPosted by Elise on Apr 26, 2008



Filed under Bakery, Dessert

My father and I have been experimenting with lemon tart recipes for a year, without much success, by the way

(until now). First there was the disastrous lemon tart from the New York Times, described so well by Deb of

Smitten Kitchen; we had a similar inedible result. Then there were my several attempts to make a Meyer

lemon confit over pastry dough crust, still way too tart. We finally chanced upon a Charlie Palmer recipe with a

fabulous lemon curd filling, but his cornmeal crust tasted like baked polenta. Just didn't work with the lemon

curd. So, we took the fabulous filling and put it in a tried and true shortbread-ish crust. Dad even made a

batch of candied citrus peel (you can easily skip this step) days in advance. And voilá, a truly delectable lemon

tart.

Lemon Tart RecipeG arnish with fresh mint and sneak some bites of the mint in between bites of the tar t for even more fun with the

flavors.

INGREDIENTS

Candied Zest:

y 1 cup lemon zest, julienned

y 1 cup sugar

Crust:

y 1 1/2 cups flour

y 1/2 teaspoon salt

y 1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature

y 1/2 cup sugar

y 1 large egg, beaten

y 1/4 teaspoon almond extract

y 1 Tbsp lemon juice

Lemon curd:

y 1/2 cup (1 stick) unsalted butter

y 1/4 cup creme fraiche

y 2 large eggs

y 3 large egg yolks

y 3/4 cup fresh lemon juice



y 3/4 cup sugar

y 1 1/2 teaspoon lemon zest

Equipment needed:

y 10-inch tart pan with a removable bottom

y Pastry blender or two blunt dinner knives

y Double boiler and several metal mixing bowls

METHOD

Candied Citrus Zest

1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain

the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again,

this time adding the sugar as well. Simmer for 30 minutes, drain.

2 Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in

the refrigerator). The next day toss the zest with a little more sugar.

Make the Crust

3 Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender, or two blunt dinner knives, to cut the

butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers.

With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough

clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrige rate at least

an hour.

4 Pre-heat oven to 350°F.

5 Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the

dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of

parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch

round).



6 Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place

aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well,

though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook withthem.) Bake for 20 minutes. Remove from oven and let cool.

Lemon Curd

7 Melt butter and creme fraiche together over a double boiler, stirring to combine. (If you don't have a doub le

boiler, bring a couple inches of water to simmer in a saucepan, place a stainless steel bowl on top of the

saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from

heat and set aside.

8 In a bowl over a double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from

heat and beat in the butter mixture, then the lemon juice. Strain the mixture through a sieve into a clean bowl

and place over the simmering water. Add the sugar and zest and whisk until warm to touch, about 4 minutes.

A ssemble the Tart

9 Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a

rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest. Garnish with fresh

mint.

Recipe adapted from Charlie Palmer's Practical Guide to the New American Kitchen.



Mrs. A dams' Delicious Pound Cake Recipe

INGREDIENTS

y 1 lb of Imperial margarine (sticks)**

y 6 eggs (at room temperature)

y 1 lb confectioners sugar

y 3 cups cake flour

y 2 teaspoons vanilla

METHOD

1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in well after each addition. Add

flour and mix well. Add vanilla before, during, and after adding the flour.

2 Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F.

Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out

clean. Cake should be cracked on top and golden brown.

3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while

still warm.

** Note: before I get raked through the coals by my fellow foodie purists (or in my case, semi-purists if such a

thing is possible), note that I did ask if I could use butter for this recipe. The answer was that this particular

recipe requires not only margarine, but Imperial margarine, and not in the tub either - you need to use the

kind sold in sticks. I have often been given recipes that require margarine from people who tell me that it just

works better in their particular recipe. Even so, personally, I don't cook with margarine, and if I were to cook

this pound cake, I would substitute butter for the margarine. Most pound cake recipes do call for butter (1 lb of

butter, 1 lb of flour, etc).



Monster Cookies Recipe

INGREDIENTS

P eanut Butter cookie ingredients:

1/2 cup of unsalted butter, room temperature

1/2 cup of creamy peanut butter

3/4 cup of granulated sugar

3/4 cup of packed brown sugar

2 eggs, room temperature

1 teaspoon of vanilla extract

1 teaspoon of baking soda

1 teaspoon of salt

2 1/4 cups of all-purpose flour

Regular monster cookies ingredients:

1 cup of unsalted butter, room temperature

3/4 cup of granulated sugar3/4 cup of packed brown sugar

2 eggs, room temperature

1 teaspoon of vanilla extract

1 teaspoon of baking soda

1 teaspoon of salt

2 1/4 cups of all-purpose flour

Kids Monster Cookies Mix-Ins For Whole Batch

1/2 cup of butterscotch chips

1 1/4 cups of M&Ms

1 cup of Chocolate Chips

Adult Monster Cookies Mix-Ins For Whole Batch

1/2 cup of chopped pecans

1 cup of chocolate chips (dark chocolate preferable)

1 cup of chopped Heath bar bits

METHOD

1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at

medium speed until well incorporated and fluffy.

2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.

3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the

butter is well incorporated.

4 Add the flour and salt, a bit at a time until incorporated but do not overmix.

5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix -

in ingredient measurements in half, for half adult cookies and half kid cookies.

6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12

minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.

Makes about 3 dozen cookies.



Peanut Butter Cookies Recipe

INGREDIENTS

y 1/2 cup sugar

y 1/2 cup packed brown sugar

y 1/2 cup butter, room temperature

y 1/2 cup peanut butter

y 1 egg

y 1 1/4 cup flour

y 3/4 teaspoon baking soda

y 1/2 teaspoon baking powder

y 1/4 teaspoon salt

METHOD

1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and

egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter

mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie

sheet. Flatten in crisscross pattern with a fork. Bake until l ight brown, 9 to 10 minutes. Cool on baking sheets

for a minute; transfer to rack to cool completely.


For chewier cookies, bake at 300°F for 15 minutes



Peppermint Bark Chocolate Cookies Recipe

INGREDIENTS

y 1 cup of butter

y 3/4 cup of brown sugar

y 3/4 cup of white granulated sugar

y 1 large egg

y 1 teaspoon of vanilla extract

y 1 3/4 cups of all-purpose flour

y 3/4 cup of unsweetened cocoa powder

y 1/2 teaspoon of baking soda

y 1/2 teaspoon of baking powder

y Pinch of salt

y 1 cup of peppermint bark, broken into little chip size pieces

METHOD

1 Preheat the oven to 350°F.

2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and

light in color.

3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides

and the bottom of the bowl halfway through.

4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture

slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

5 Fold in the peppermint bark chips.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with

parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to

cool completely.

Makes approximately 3 dozen cookies.

V



Pistachio White Chocolate Chip Cookies Recipe

INGREDIENTS

y 1 cup of unsalted butter, room temperature

y 1 cup of sugar

y 1 cup of dark brown sugar, packed

y 2 eggs

y 2 tablespoons of milk

y 2 teaspoons of vanilla extract

y 2 1/2 cups of flour

y 1 teaspoon of baking soda

y 1 teaspoon of baking powder

y 1 teaspoon of kosher salt (regular salt will suffice)

y 1 cup of rolled oats

y 1 1/2 cups of coarsely chopped pistachios, raw and unsalted

y 1 1/2 cups of white chocolate chips

METHOD

1 Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

2 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to

ensure even mixing.

3 In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry

ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or

twice to ensure even mixing.

4 Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie

sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

5 Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking

rack to cool completely.

Makes 6 dozen.

Suzanne's Best Brownies Recipe



INGREDIENTS

y 10 tablespoons (1 1/4 sticks) unsalted butter

y 1 1/4 cups sugar

y 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

y 1/4 teaspoon salt

y 2 teaspoons almond extract

y 2 cold large eggs

y 1/2 cup all-purpose flour

y 2 /3 cup pecan pieces

METHOD

1 Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and

the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two

opposite sides to make it easier to lift the brownies out of the pan when they are done.

2 Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide

skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter

is melted and the mixture is smooth and hot enough that you want to remove your finger quickly

after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is

only warm, not hot.

3 Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly

after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you

cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans.

Spread the batter evenly in the lined pan.

4 Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25

minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment

paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate Almond Biscotti : Preheat oven to 350 degreesF (180 degrees C). Toast almonds for 8-10 minutes or untillightly browned and fragrant. Let cool and then chopcoarsely. Set aside.

Line a baking sheet with parchment paper. Set aside.

In bowl of your electric mixer (or with a hand mixer), beatthe sugar and eggs on high speed until thick, pale, and

fluffy (about 5 minutes). (When you slowly raise thebeaters the batter will fall back into the bowl in slowribbons.) At this point beat in the vanilla extract. In aseparate bowl, whisk together the flour, baking powder andsalt. Add to the egg mixture and beat until combined. Fold

in the chopped almonds and chocolate.



Transfer the dough to your parchment lined baking sheetand form into a log, about 12 inches (30 cm) long and 3 1/2inches (9 cm) wide. You may have to dampen your handsto form the log as the dough is quite sticky. Bake for 25minutes, or until firm to the touch. Remove from oven and

let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degreesC). Transfer the log to a cutting board and cut into 3/4 inch(2 cm) slices, on the diagonal. Place the biscotti, cut sidedown, on the baking sheet. Bake for about 10 minutes, turnslices over, and bake for another 10 minutes or until goldenbrown. Remove from oven and let cool. Store in an airtightcontainer.

Makes about 16 biscotti.

Adapted From:

Lebovitz, David. Room for Dessert . Harper CollinsPublishers. New York: 1999.

Chocolate Almond Biscotti Recipe: 3/4 cup (110 grams) blanched whole almonds, toasted and chopped coarsely

2/3 cup (135 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups (225 grams) all-purpose flour

4 ounces (110 grams) semi-sweet or bittersweet chocolate, chopped in 1/2 inch (1.25 cm) pieces (canuse chocolate chips)

Read more:

http://www.joyofbaking.com/biscotti/ChocolateAlmondBiscotti.html#ixzz0wx7SLIcK

Yellow Cupcakes: Preheat oven to 350 degrees F (177



degrees C) and lightly butter or line 12 muffin cups with

paper liners.

In the bowl of your electric mixer, or with a hand mixer, beatto combine the flour, sugar, baking powder, and salt. Addthe butter, egg, egg yolks, vanilla extract, and sour cream.Beat the wet and dry ingredients together at medium speed

until the batter is smooth and satiny, about 30 seconds.Scrape down the sides of the bowl. If necessary, stir thebatter with a rubber spatula until the flour is fullyincorporated.

Evenly fill the muffin cups with the batter and bake for about20-25 minutes or until pale gold and a toothpick inserted

into a cupcake comes out clean. Remove from oven andplace on a wire rack to cool. Once the cupcakes havecompletely cooled, frost with icing. You can either spreadthe frosting on the cupcakes with a small spatula or, if piping, use a large Wilton 1M open or closed star tip tomake lovely swirls. These cupcakes are best the day theyare made, although they will keep for a few days at room

temperature.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove

from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beatthe butter until smooth and creamy (about 1 minute). Addthe sugar and beat until it is light and fluffy (about 2minutes). Beat in the vanilla extract. Add the chocolate andbeat on low speed until incorporated. Increase the speed to

medium-high and beat until frosting is smooth and glossy(about 2 -3 minutes).

Makes 12 cupcakes

Sources:

Editors of Cook's Illustrated Magazine. Baking Illustr ated . America's Test Kitchen. Brookline: 2004.

Lewis, Matt & Nelson, Alison. 'Chocol ate Bar '. Stonesong

Press. New York: 2004.

Yellow Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons baking powder



1/4 teaspoon salt

1/2 cup (113 grams) unsaltedbutter , room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) sour cream or whole plain yogurt, room temperature

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted


Garnish: (optional)

Colored Sprinkles or

Read more: http://www.joyofbaking.com/YellowCupcakes.html#ixzz0wxEYr22o

Chocolate Cupcakes: Preheat oven to 375 degrees F(190 degrees C). Lightly butter, or line 16 muffin cups with

paper liners.

In a small bowl stir until smooth the boiling hot water andthe cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder,and salt.

Then in the bowl of your electric mixer, or with a handmixer, cream the butter and sugar until light and fluffy. Addthe eggs, one at a time, beating until smooth. Beat in thevanilla extract. Add the flour mixture and beat only until



incorporated. Then add the cooled cocoa mixture and stir

until smooth.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, anda toothpick inserted into a cupcake comes outclean. Remove from oven and place on a wire rack to

cool. Once the cupcakes have completely cooled, frost withicing. You can either spread the frosting on the cupcakeswith a small spatula or if piping, use a large Wilton 1M openstar tip to make lovely swirls.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove

from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beatthe butter until smooth and creamy (about 1 minute). Addthe sugar and beat until it is light and fluffy (about 2minutes). Beat in the vanilla extract. Add the chocolate andbeat on low speed until incorporated. Increase the speed to

medium-high and beat until frosting is smooth and glossy(about 2 -3 minutes).

Makes about 16 cupcakes

Source:

Bell, Annie. 'Gorgeous Cakes'. Kyle Books. Distributed byNational Book Network. Lanham, MD: 2005.

Lewis, Matt & Nelson, Alison. 'Chocol ate Bar '. Stonesong

Press. New York: 2004.

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water


2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsaltedbutter , room temperature


2 large eggs

2 teaspoons pure vanilla extract



Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted


Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz0wxEoLTlP

Peanut Blossom Cookies: Line three baking sheets withparchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer),beat the butter. Add the peanut butter and sugars and beatuntil light and fluffy (about 2 - 3 minutes). Add the egg andvanilla extract and beat to combine. Beat in the milk. In aseparate bowl whisk together the flour, baking soda, andsalt. Add to the peanut butter mixture and beat untilincorporated. Cover and chill the batter for about an hour,or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place

rack in the center of the oven.

Roll the batter into 1 inch (2.54) round balls. Place thegranulated white sugar in a shallow bowl and roll each ballin the sugar. Place on the prepared baking sheet, spacingabout 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until thecookies are lightly browned. Immediately upon removingthe cookies from the oven, place a chocolate Kiss in thecenter of each cookie, pressing down until the cookie just

starts to crack. Cool completely on a wire rack.


Sources:

Anderson, Jean.T he Amer i c an C entury C ookbook.

Clarkson/Potter Publishers. New York: 1997.

Heatter, Maida. M ai d a Heatter's C ooki es. Cader Books.New York: 1997.

King Arthur Flour. T he K ing Art hur Flour C ooki e

C ompani on. The Countryman Press. Woodstock: 2004.



Wilson, Dede. A Bak er's F i eld Gui de to Chr i stmas C ooki es.

The Harvard Common Press. Boston: 2003.

Website: http://www.hersheys.com

Peanut Blossom Cookies: 1/2 cup (113 grams) unsaltedbutter , room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/3 cup (70 grams) light brown sugar


1 large egg


2 tablespoons milk


1 teaspoon baking soda

1/2 teaspoon salt

Coating:


Garnish:

48 milk chocolate Kisses, unwrapped

Read more: http://www.joyofbaking.com/PeanutBlossomCookies.html#ixzz0wxFT0dYP

What makes these Chocolate Crinkles so amazing is what we do after the batter is chilled, and that isto roll them in confectioners (icing or powdered) sugar. It is important that no chocolate showsthrough. The surprise is that as these white balls of dough bake, they spread, making cracks in thewhite sugar which reveals the soft chocolate cookie underneath. Do not to over bake these cookiesor they will be dry and that is not how we want them to taste. We want them to be nice and soft. I lovethese cookies warm from the oven so, if possible, make them shortly before serving although theycan be stored for a day or two - if they last that long.



Read more: http://www.joyofbaking.com/ChocolateCrinkles.html#ixzz0wxGRZAUg

v

Before we begin I should first explain the difference between a yellow and a white butter cake. If weput the mixing methods aside, we find that while the two batters both contain butter, sugar, eggs,

Chocolate Crinkles: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and

butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer),beat the eggs and sugar until thick, pale, and fluffy. (Whenyou slowly raise the beaters the batter will fall back into the

bowl in slow ribbons.) At this point beat in the vanilla extractand then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and bakingpowder. Add dry ingredients to the chocolate mixture,stirring just until incorporated. Cover with plastic wrap andrefrigerate until firm enough to shape into balls (3-4 hoursor overnight).

Preheat oven to 325 degrees F (170 degrees C) and placerack in center of oven. Line two baking sheets withparchment paper.

Place the confectioners sugar in a shallow bowl. With lightlygreased hands, roll a small amount of chilled dough to forma 1 inch (2.5 cm) ball. Place the ball of dough into theconfectioners sugar and roll the ball in the sugar until it iscompletely coated and no chocolate shows through. Gentlylift the sugar-covered ball, tapping off excess sugar, andplace on prepared baking sheet. Continue forming cookies,spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls,return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges areslightly firm but the centers are still soft. (For moist chewycookies do not over bake. Over baking these cookies will

cause them to be dry.) Remove from oven and place on awire rack to cool.

These cookies are best eaten the day they are baked.


Sources:

Baggett, Nancy. 'T he I nter nat i onal Chocol ate C ookbook '.

Stewart Tabori & Chang. New York: 1991.

Lebovitz, David. 'Room for Dessert '. Harper Collins

Publishers. New York: 1999.

Chocolate Crinkles: 4 tablespoons (56 grams) unsalted butter

8 ounces (225 grams) semisweet or

bittersweet chocolate, coarsely chopped

1/2 cup (100 grams) granulatedwhitesugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners(powdered or icing) sugar , sifted



flour and milk, the difference is that a yellow cake contains just the egg yolks, whereas a white cakecontains whole eggs. Now, this cake recipe comes from Rose Levy Beranbaum's Cake Bible and ituses a slightly different method to mix the batter. Instead of the more common 'creaming' methodwhere the butter and sugar are creamed together first and then the eggs, followed by the flour andmilk are added, this recipe uses what we call the 'one bowl' or 'quick method'. This means all the dryingredients are first put into a mixing bowl and then room temperature butter, along with a little milk,are added. These ingredients are beaten together and then the eggs, vanilla extract, and remaining

milk are beaten into the batter. The reason for adding the liquid 'after' the butter and flour have beencombined, (instead of 'with' the flour) is to reduce the gluten formation in the flour. This can onlyhappen if the butter has first had the chance to coat all of the flour before the liquid is added whichhas a toughening affect. This method produces a cake that literally seems to melt-in-your-mouth andit has a very moist, dense, and velvety texture. The only downside to this method is that you willnotice that the cake layers do not have quite the volume of cakes that are made with the creamingmethod. I think, however, that it is worth sacrificing a little bit of volume to get such outstanding tasteand texture. The most important thing to remember when making this type of cake is to have all theingredients at room temperature and to make sure you follow the instructions on mixing.

Once the cake layers have been baked and completely cooled, we are going to frost the cake with adelicious chocolate butter frosting. This frosting has a good chocolate flavor as it contains both semisweet chocolate and cocoa powder. Besides the chocolate it also contains unsalted butter, milk,vanilla extract, and confectioners (powdered or icing) sugar, which produces a smooth and buttery

chocolate frosting that contrasts nicely with the yellow cake.

Yellow Butter Cake: Preheat oven to 350 degrees F (177degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cakepans with Bakers Joy, line bottoms with parchment paper,

then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry

ingredients (flour, sugar, baking powder and salt) and mixon low speed for about 30 seconds or until blended. Add

the butter and remaining 3/4 cup (180 ml) milk. Mix on lowspeed until the dry ingredients are moistened. Increase themixer speed to medium and beat for about 2 minutes toaerate and develop the cake's structure. Scrape down thesides of the bowl. Gradually add the egg mixture, in 3additions, beating about 30 seconds after each addition toincorporate the egg.

Divide the batter and pour into the prepared pans,smoothing the surface with an offset spatula. (Pans will beabout half full.) Bake 25 to 35 minutes or until a toothpickinserted into the center of the cake comes out clean andthe cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased

rack. To prevent splitting, reinvert cakes so that tops areright side up. Cool completely before frosting.

Chocolate Frosting: In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate,cocoa powder, milk, and butter. Stir until the chocolate hasmelted and the mixture is smooth. Remove from heat andbeat in, with a hand mixer or wire whisk, the confectioners

Yellow Butter Cake Recipe: 6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white

sugar

1 tablespoon + 1 teaspoon (20 grams)baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsaltedbutter , room temperature and cut intopieces

Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (canuse Dutch-processed or regular

unsweetened cocoa powder )

3/4 cup (180 ml) milk



Read more: http://www.joyofbaking.com/YellowButterCake.html#ixzz0wxGllRbI

There are many recipes for Coconut Macaroons. For example, there are two Coconut Macaroon

recipes on this site as I couldn't decide which one I liked better. While both recipes are bursting withsweetened coconut, they differ in both ingredients and technique. This recipe starts by warming eggwhites with white granulated sugar until nice and creamy. Then vanilla extract, cake flour, andsweetened coconut are folded in. Although not often used in Coconut Macaroon, adding flour givesthese cookies a dense texture and a dome-like shape, rather than the more common haystack-likeshape. Unlike the other Coconut Macaroon recipe on the site, this batter does need to the chilled untilfirm. For both recipes the cookies are baked until golden brown and are absolutely delicious warmfrom the oven. Coconut Macaroons store very well in the refrigerator. In fact, sometimes I think I likethem better after a day or two, when their flavor has softened, yet they are still wonderfully moist andchewy. Now, for the chocolate lover you may want to add either 1/2 cup of mini chocolate chips or 1/2 cup of small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottomsof the baked and cooled cookies in melted semisweet or bittersweet chocolate (as I have done for theother Coconut Macaroon recipe). Another great idea would be to make the macaroons in miniatureand then take two macaroons and sandwich them together with melted chocolate.

North Americans like sweetened coconut, rather than unsweetened coconut, in their macaroons.Sweetened coconut is made by combining coconut with powdered icing and is packaged either inplastic bags or cans and is available shredded or flaked, sometimes even toasted.

sugar and vanilla extract. If the frosting is lumpy, strainthrough a strainer to remove any lumps. Cover and placethe frosting in the refrigerator until it is firm (this may take afew hours). Once the frosting is firm remove fromrefrigerator and place in your mixing bowl. Beat the frostingfor a minute or two or until it is nice and smooth and of spreading consistency.

Assemble: Place one cake layer on your serving plate andspread with about 3/4 cup of frosting. Place the other cakelayer on top of the frosting and cover the entire cake withthe remaining frosting. Cover and refrigerate the cake until

serving time.

Makes one - 9 inch (23 cm) layer cake.

Beranbaum, Rose Levy. T he C ak e Bible. William Morrow

and Company, Inc. New York: 1988.

Stern. Bonnie. Desserts. Random House of Canada

Limited. Toronto: 1988.

1/2 cup (113 grams) unsaltedbutter , cutinto pieces

3 cups (345 grams) confectioners(powdered or icing) sugar , sifted toremove lumps

1 1/2 teaspoon pure vanilla extract



Read more: http://www.joyofbaking.com/CoconutMacaroons.html#ixzz0wxHDlpcL

Brownies: Preheat oven to 350 degrees F (177 degrees C)

and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm)square pan.

Melt the chocolate and butter in a large stainless steel bowlplaced over a saucepan of simmering water. Remove fromheat and stir in the cocoa powder and sugar . Next, whisk inthe vanilla extract and eggs, one at a time, beating wellafter each addition. Finally, stir in the flour, salt andchocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes,or until a toothpick inserted in the center comes out with a

little batter and a few moist clumps clinging to it. Do notover bake. Remove from oven and let cool on a wirerack. Serve at room temperature or chilled. These freezevery well.

Makes 16 brownies.

Source:

Lewis, Matt & Nelson, Alison. Chocol ate Bar . Running

Brownies:

5 ounces (140 grams) semisweet or

bittersweet chocolate, chopped

1/2 cup (1 stick) (113 grams) unsaltedbutter , cut into pieces

2 tablespoons (15 grams) cocoa powder



3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolatechips (optional)

Coconut Macaroons: In a stainless steel bowl, placedover a saucepan of simmering water, whisk together theegg whites, sugar, and salt. When this mixture is warm tothe touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and

refrigerate for about two hours, or until firm.

Preheat oven to 325 degrees F (170 degrees C) and linetwo baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter onthe parchment-lined baking sheet, spacing several inchesapart. Bake for about 15 to 20 minutes or until goldenbrown. Remove from oven and let cool on the baking sheetfor about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons.

Sources:

Lebovitz, David. Room for Dessert . Harper CollinsPublishers. New York: 1999.

Luchetti, Emily. S t ars Desserts. Harper Collins Publishers.New York: 1991

Coconut Macaroons: 4 large (120 grams) egg whites, at room

temperature


1/4 teaspoon salt


1/2 cup (60 grams) cake flour , sifted

3 cups (300 grams) sweetened shreddedcoconut



Press. Philadelphia: 2004.

Read more: http://www.joyofbaking.com/brownies.html#ixzz0wxHjY6NA

Low Fat Brownies: Preheat oven to 350 degrees F (177degrees C) and place the rack in the center of theoven. Spray an 8 inch (20 cm) square pan with a nonstickvegetable cooking spray.

In the bowl of your electric mixer, or with a hand mixer, beat

the sugar and buttery spread until smooth. Beat in thevanilla extract and egg.

In a small bowl, whisk together the flour, cocoa powder,and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. Stir in the sour cream.

Pour into the prepared pan and smooth the top. Bake for about 15 - 20 minutes, or until the edges start to pull awayfrom the sides of the pan and the center of the brownies is

still slightly soft. (Do not over bake or the brownies will betoo dry.)

Remove from oven and place on a wire rack to cool. These

brownies can be frozen for a month or two.

Makes 16 brownies.

Sources:

Kowalski, Robert E. T he New 8-Week Cholesterol C ure.Harper Torch. New York: 2002.

Reisman, Rose. Rose Rei sman Br ing s Home Lig ht

C ooking. MacMillan Canada. Toronto: 1993.

Low Fat Brownies: 2/3 cup (135 grams) granulated white sugar

1/3 cup (75 grams) soft natural buttery spread*


1 large egg

1/3 cup (45 grams) all-purpose flour

1/3 cup (35 grams) Dutch-processed cocoa powder



1 teaspoon baking powder

1/4 cup (60 ml) light sour cream

* I like to use either Smart Balance®

or Earth Balance®

Read more:http://www.joyofbaking.com/healthydesserts/LowFatBrownies.html#ixzz0wxIiOmmY

Ingredients

y 1 large onion, cut into 1/4 inch slices

y 1 1/4 cups all-purpose flour

y 1 teaspoon baking powder

y 1 teaspoon salt

y 1 egg

y 1 cup milk, or as needed

y 3/4 cup dry bread crumbs

y seasoned salt to taste

y 1 quart oil for frying, or as needed

Directions

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

2. Separate the onion slices into rings, and set aside. In a smal l bowl, stir together the flour, baking powder

and salt.

3. Dip the onion slices into the flour mixture until they are al l coated; set aside. Whisk the egg and milk into

the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to

drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier

clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs,and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The

coating should cling very well. Repeat with remaining rings.

4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to

drain. Season with seasoning salt, and serve.

2222222222222222222222222222222

Onion Rings Recipe with egg batter, deep fried.

Ingredients:

y

3 large Spanish onions or sweet onionsy 1/2 cup flour

y 3/4 teaspoon salt

y 1/8 teaspoon pepper

y 1/2 teaspoon baking powder

y 1 egg, well beaten

y 1/2 cup milk

y cooking oil for deep frying

Preparation:



Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl,combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg andmilk. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then dripinto deep fat at about 365°. Fry until golden brown, turning to brown both sides. Remove topaper towels or brown paper bag to drain thoroughly. Sprinkle with a little salt beforeserving. Fried onion rings recipe serves 6 to 8.

EASY YELLOW CAKE

2 1/4 cups all purpose flour 1 1/3 cups sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup unsalted butter

1/4 cup non-hydrogenated vegetable shortening1 cup milk 2 eggs1 teaspoon pure vanilla or lemon extract Preheat oven to 350°F.

Butter and lightly flour 2 round cake pans or 1 bread loaf pan.

In a large mixing bowl, whisk together dry in gredients (flour, sugar, baking powder and salt). Add butter and shortening, milk and vanilla or lemon extract.

Beat for 1 minute. Scrape bowl down. Stir in eggs. Beat on medium speed for 2 minutes.

Bake 30-35 minutes for round pans or about 45 minutes for loaf pan or until caketests done when a wooden toothpick inserted in center comes out clean.

Remove from oven and let cool for 5 minutes before running a butter knife alongedges to release cake from pan.

Turn out and frost with your favorite icing, or serve as -is, decorated with canned fruit, syrup and ice cream or vanilla pudding.



Coconut Rum Cake Variation: Use coconut rum (1 tablespoon) instead of vanillaextract; top cake with coconut icing and sprinkle with flaked coconut.

Coconut Rum Cake Variation II: Spread Marshmallow Fluff between cake layers.

Sprinkle center and top with flaked coconut. Combine equal amounts of coconut rum and confectioners' sugar; bring to a boil and allow to cool. D rizzle over cake.

Submitted by: CM

CHOCOLATE CAKE FOR EASY BAKE OVENS

6 tsp. flour 4 tsp. sugar 1/4 tsp. baking powder 1 tsp. cocoaPinch of salt 6 tsp. milk 3/4 tsp. oil Mix all dry ingredients. Add milk and oil and stir to proper consistency. Greaseand flour pan. Bake in preheated EASY BAKE oven for approximately 12 minutes.Double recipe for a 2 layer cake

EASY YELLOW CAKE

2 c. sifted plain flour 2 tsp. baking powder 3/4 tsp. salt 1 1/2 c. sugar

1/3 c. shortening1/3 c. butter (5 1/3 tbsp.)3/4 c. milk 1 tsp. vanilla3 eggs All ingredients go in the bowl together for easy mixing. This versatile cake may beserved frosted or plain when accompanied by fresh fruit or a sauce. Preheat oven

to 350 degrees. Grease and flour a 13 x 9 x 2 inch baking pa n. Sift flour, baking powder and salt together into mixing bowl. Add remaining ingredients to flour mixture. Beat with mixer. Pour batter into prepared pans. Bake for 25 to 30 minutesor until cake begins to pull away. Cool. Serve as desired. Yields 10 to 12 servings.

EASY BLACK FOREST CAKE



Bake 1 sour cream chocolate cake mix according to box instructions. Bake in 2 round layer cake pans.FILLING:2 boxes vanilla instant pudding

2 env. Dream Whip1 c. milk Mix with electric mixer until creamy. Spread half over each layer of cake. Put layerson top of each other. On top layer spread Cool Whip (or whipped cream). Finally,spread 1 can cherry pie mix over whipped cream. This is a very easy cake that takes only a little over an hour to make, but looks like it took all day.

PRESSURE COOKER CAKE

Easy Home Made Cake

Type of Meal

Bakery ( Simple Cake )

Preparation Time : 20 minutes

Cooking time : 40 minutes

Ingredients

Plain flour (maida) - 1 and 1/2 cupPowdered sugar - 1 cup

Egg - 1

Refined oil or plain butter - 1/2 cupBaking soda - 1 teaspoon

Milk - 1 cupVanilla essence - 1 teaspoon

M ethod

M ixture Preparation ( Batter )

1. Beat the egg very well until it becomes lighter and looks like double theoriginal quantity. (As you do while making omlete )

2. Mix sugar and oil together and stir them pretty hard till the mixturebecomes light and fluffy.

3. Add the beaten egg to this mixture. Mix well to blend all ingredientsthoroughly.

4. Now prepare a mixture of plain flour (maida) and baking powder andsieve it to avoid any lump.

5. Now gradually add this maida mixture, to the batter prepared bymixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in



small amount to make it smooth. Keep on repeating the process of addingmaida and then milk as required, till batter is well blended (It should look

fluffy/ soft).6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinklingmaida over greased surface evenly.

Note: Use baking tin of 6 inch in diameter, so that it can easily get intothe pressure cooker.

8. Pour the mixture into the greased baking tin.Note: Baking Tin should be made of Aluminium

9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, itcan harm ( overbake ) the cake.

R emedy: Use cooker container which has big holes in it. You can put thebaking tin on that container and then put it inside the presure coker. Evenif you do not have the cooker container cake can be made, but there is a

big chance of getting its lower part overbaked

10. Now put the cake tin containing the cake batter, inside on cookerdish.( Do not put water inside the pressure cooker)

11. Close the cooker lid and do not put the whistle on the lid.Lower the

flame from high to low af ter 2 minutes.

12. Let it cook for 40 minutes, then switch off the heat. Do not open thelid immediately.

Cooked Cake Testing

13. After 10 minutes open the lid to check whether the cake is done. Puta skewer inside the cake. (Skewer - a long thin pointed piece of metal or

wood, used to test whether something is completely cooked )

14. If the mixture will not stick on it, means that cake is done.15. Serve.

Tips:

For Vegeterian People

You can make the cake without egg. Just add 1/2 cup refined oil more.Make sure that you stir it pretty hard, till you find air bubble in the batter.

glazed lemon bread recipe

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