Recipes from an Edwardian Country House

Recipes from an Edwardian Country House is a book that was repackaged from an earlier book. Frankly, I hate it when publishers do this sort of thing, as I often have the first book and then end up with another copy of the same book .

Seasonal Recipes From The Garden

For a long time my cable provider didn't provide a PBS station. It seemed weird, no PBS, but I learned to live it. After changing providers, I suddenly had PBS again.

Favorite Recipes of Famous Men

We are suckers for collections of recipes by "famous" folk. So naturally, Favorite Recipes of Famous Men a 1949 cookbook collection by Roy Ald is a great one.

Spoonbread and Strawberry Wine

There is not a single member of Norma Jean and Carole Darden's family that you want to hang out with. While most of them are gone now, they live on in this delightful cookbook and memoir.

Recipes from an Edwardian Country House

Recipes from an Edwardian Country House is a book that was repackaged from an earlier book. Frankly, I hate it when publishers do this sort of thing, as I often have

Monday, March 16, 2015

Cake recipes from my mom's 70th birthday

As promised, I will deliver you today to dessert table my mom recipes. The cakes have proved popular, so I think you have tasted good. They are all recipes that can be made fast times simply, without much effort, but with much effect :)

Cake recipes
Cake recipes
Tiramisu Biskuitrolle

dough

4 eggs
125 g sugar
1 sachet of vanilla sugar
50 g cornstarch
75 g flour
1 teaspoon baking powder

cream

200 g cream
250 g mascarpone
75 g sugar
1 cold espresso
3 tablespoons Amaretto flavor powder Cappucino-

Decoration

4-5 strawberries
Ladyfingers or Amarettini
dark cocoa

Preheat the oven to 200 degrees. The eggs with the sugar and vanilla sugar until creamy. Mix the flour with the cornflour and the baking powder and the Eicreme seven, then undergo with a whisk. Spread on a baking sheet a piece of parchment paper and spread the dough out until golden brown about 10 minutes in the oven, take out and on a cloth that is sprinkled with sugar tip and gently peel away the parchment paper immediately. Roll the dough baked biscuit from the long side in the kitchen towel and let cool. Now the kitchen towel carefully roll hreausnehmen the biscuit. The whip cream for the cream stiff, the mascarpone with the sugar and stir until smooth Cappucino- powder, stir the cream into the mascarpone 1/2 loose, set aside the rest of the cream. Spread the mascarpone cream on the sponge cake and drizzle the espresso it. Now roll the sponge roll. Spread the rest of the cream over the sponge roll, sprinkle cocoa in a colander about halve strawberries to decorate the Amarettini and the strawberries on the jelly-roll.

best cake recipes
Cake Recipes

Crumb Cake

dough

500 g flour
100 g sugar
300 ml of milk
100 g melted butter
1 cube of yeast
1 pinch of salt

crumble mixture

400 g flour
250 g sugar
250 g butter

Heat a little of the milk lukewarm, let the yeast work with a little sugar in 10 minutes. Add the remaining ingredients in a food processor with the yeast mixture knead to a smooth dough, cover and let rise for about an hour. For the streusel ingredients as long zerkneten in a bowl by hand until crumble is formed of. Preheat the oven to 175 degrees. A Backplech grease with margarine and spread the dough on it and then distribute the Streuselmasse on the dough. Bake in oven, take out and cooled cut into smaller pieces for about 30 minutes.

Cupcakes, birthday cakes
Cupcakes, birthday cakes

Mini apple Gugels

dough

250 g flour
150 g sugar
125 g margarine
2 eggs
1 sachet of vanilla sugar
1 cup milk or buttermilk
2 small grated apples
icing sugar

The ingredients all mix together in a bowl and pour into a silicone mini Cowl form (Ikea) and bake in a preheated oven at 175 degrees for about 20- 25 minutes. If the small Gugels have cooled sprinkle with a little powdered sugar.

Schoko- Kuchen für Motivtorte
Chocolate cake for cake motif

Chocolate cake for cake motif

dough

250 g soft butter
170 g sugar
1 vanilla sugar
200 g flour
1 packet of baking powder
3 heaped tablespoons baking cocoa
4 eggs
1 pinch of salt
2 tablespoons milk
2 tablespoons plain yogurt
cream

80 g butter, softened
150 g icing sugar
250 g cream cheese
2 tablespoons lemon juice
2 tablespoons limoncello
yellow food coloring

The butter with the sugar and vanilla sugar mix, stir the eggs one, mix the flour with the baking powder, cocoa and salt alternately with the yogurt and stir in the milk.
Bake in preheated oven in a baking frame at 175 degrees bake for about 40 minutes.
For the cream stir the butter with the icing sugar and creamy mix in the remaining ingredients. Divide the cake is done in three equal parts, twice cut each piece to give the lowest part cream, the next part of it, put cake, spread cream until such time as the whole cake pieces and cream are used up.

I wish you much fun to bake

Friday, March 6, 2015

PERFECT CREAM CHEESE FROSTING

There seems to be two main variations of cream cheese frosting. One is more cheesy than sweet and the other is way more sweet than cheesy. Personally, I don't care for either.

Today's recipe is a magical blend of both styles of cream cheese frosting. It is VERY smooth and VERY creamy, it has the flavor of a GREAT cheesecake but it definitely has some sweetness too....it's just perfect, AND it pipes well !!



(2) 8 ounce packages full fat cream cheese (room temperature)
1/2 cup UNSALTED butter  (room temperature)
3 teaspoons vanilla extract
6 cups powdered sugar

Beat the cream cheese and the UNSALTED butter together with electric mixer (on high) until smooth and creamy.

Add the vanilla extract and the powdered sugar,(add powdered sugar, one cup at a time, beating until smooth between each addition.

Scrape down interior of the bowl and give it one last mix...that's it!!

This is the perfect frosting for that red velvet cake you've been wanting to make.



ENJOY !!!

Wednesday, March 4, 2015

EASY ANGEL FOOD CUPCAKES

Slight variations of this easy angel food cupcake recipe are all over the Internet, but look no further, todays post is DELICIOUS!!!

Even my picky-picky husband ate several of these this afternoon and he is NOT known to be big on snacking (so that is quite the thumbs up at our house).

The cupcake is super moist, ultra light and fluffy and definitely going (immediately) into my "make again soon" recipe box.


3/4 cup + 2 tablespoons caster sugar(divided)(see note below)
1/2 cup CAKE FLOUR  (no substitutions)
1/4 teaspoon salt
6 egg whites (at room temperature) (see note below)
2 1/2 tablespoons warm water (not hot)
1/2 teaspoon vanilla extract
1   tablespoon lemon juice

Preheat oven to 350° and put paper cupcake liners in your cupcake pan (makes 18).

Sift together 1/2 cup castor sugar (reserve the rest) + 1/2 cup cake flour + salt and set this mixture aside. (*Make sure you use only 1/2 cup of the castor sugar in this step)

With electric mixer and a large bowl (I use my stand mixer), beat the egg whites, warm water, vanilla, lemon juice and 1/4 cup of the reserved caster sugar. Beat until its very foamy, then while the mixer is still going, sprinkle in the reserved final two tablespoons of caster sugar and beat on high till stiff peaks form. If you are using a hand mixer, this can take as long as 5 minutes, but I had stiff peaks in only 2-3 minutes with my stand mixer.

After egg white mixture reaches stiff peaks, turn mixer off and use a spatula to GENTLY FOLD IN the cake flour mixture (about 1/3 of it at a time).

Divide the batter (it will look like meringue) evenly between 18 cupcake papers. Stack the batter high above the top of the cupcake papers.

Bake at 350° for 18 minutes or till top is light golden. Remove from oven and cool in the pan. When they are completely cool to the touch  when you hold your hand against the underside of the cupcake pan.....then you can frost or top with whipped cream and berries.


NOTE:  If you do not have caster sugar(which is fine sugar but NOT powdered sugar) you can make it by putting it in the food processor for about 15 seconds. Just make sure you measure it AFTER it comes out of the food processor.
 
NOTE: To get "room temperature eggs", I put mine in a bowl and then cover them with (almost) hot tap water and let them sit for 15 minutes.
 
NOTE: Make sure you stack the batter in a well rounded mound above the top of the cupcake paper. When you first take them out of the oven, they will look tall, but they collapse as they cool so that the final cupcake is even with the top of the cupcake paper.
 
 
ENJOY !!!