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Reseptit » Viestit - Sivu 749
arrow right shortcake

Shortcake1 cup all-purpose flour1/2 cup granulated sugar1/2 teaspoon salt2 teaspoons baking powder1 tablespoon shortening1 tablespoon butter1/2 cup milkFresh strawberriesVanilla ice creamSift dry ingredients together and cut in shortening and butter. Add milk, mixing in well with a spoon. Pour mixture into an 8-inch pie plate. Dot with additional butter and sprinkle with additional sugar. Bake at 400 degrees F for 20 minutes. Serve warm topped with strawberries and vanilla ice cream.Serves 6.

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arrow right spanish bar cake

Spanish Bar Cake4 cups water2 cups raisins1 cup shortening4 cups all-purpose flour2 cups granulated sugar2 teaspoons baking soda1 teaspoon ground clove1 teaspoon ground nutmeg1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 teaspoon salt2 eggs1 cup chopped nutsPreheat oven to 350 degrees F. Lightly grease a 13 x 9-inch cake pan.Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.Combine flour, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake for 35 minutes.

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arrow right Strawberry Short-Cut Cake

Strawberry Short-Cut CakePosted by Rudy2 at recipegoldmine.com 11/28/2001 5:22 am1 cup miniature marshmallows 2 boxes frozen strawberries, thawed (or 2 1/2 cups sliced and partly mashed fresh strawberries, sweetened to taste) 1 box strawberry gelatin2 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 cup shortening (not liquid) 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract3 eggs 1 cup milk Grease the bottom of a 9 x 13-inch pan. Do not grease the sides. Spread marshmallows over bottom of pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the strawberries and gelatin and set aside.Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and gelatin mixture over batter. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick Comes out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and are thickened with the gelatin without coloring the batter.

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arrow right Strawberry Ribbon Cake

Strawberry Ribbon CakePosted by bettyboop50 at recipegoldmine.com April 30, 2001Cream Cheese Ribbon8 ounces cream cheese, softened at room temperature1 tablespoon all-purpose flour1/3 cup confectioners sugar1 egg1 tablespoon milk1/2 teaspoon vanilla extractCake3 eggs, separated3/4 cup (1 1/2 sticks) butter or margarine, softened at room temperature2/3 cup granulated sugar1 cup strawberry preserves1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking soda1/4 teaspoon salt1/2 cup buttermilkStrawberry Frosting3 ounces cream cheese, softened to room temperature4 tablespoons butter or margarine1/4 cup strawberry preserves1 (16 ounce) box confectioners' sugar1/2 cup chopped walnutsPreheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan. Set aside.Combine all ribbon ingredients and beat until smooth, set aside.Beat egg whites until stiff but not dry. Set aside.In large bowl, cream together butter, sugar and strawberry preserves. Add the egg yolks and vanilla. Beat well.In medium bowl, combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, starting and ending with flour mixture. Fold in beaten egg whites.Pour about half of the batter into pan. Spoon cream cheese mixture over batter and carefully spread with back of spoon. Cream cheese mixture does not have to cover the batter completely. Pour remaining batter over cream cheese ribbon. Spread to cover.Bake for 30 to 40 minutes until cake springs back when lightly touched in center. Cool completely in pan before frosting.While cake bakes make the frosting. Combine cream cheese, butter, and preserves in large bowl. Beat until well mixed. Add confectioners' sugar. Beat until smooth. Stir in walnuts. Spread on top of cooled cake.

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arrow right Rhubarb Nut Streusel Cake

Rhubarb Nut Streusel Cake1 1/2 cups granulated sugar, divided 3 cups diced fresh rhubarb 1 tablespoon vinegar 3/4 cup butter 1/2 teaspoon baking soda 1 egg, beaten3/4 cup milk 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 cup finely chopped nutsButter a 9-inch springform pan. Preheat oven to 350 degrees F.Combine 3/4 cup sugar and cornstarch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside.Stir together milk and vinegar; set aside.Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside.To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of prepared springform pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streusel mixture. Bake for 50 minutes.

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arrow right raspberry icebox cake

Raspberry Icebox Cake24 graham crackers, crushed 1/3 cup butter 1/4 cup packed brown sugar 1 (6 ounce) box raspberry gelatin1 cup boiling water 15 ounces frozen raspberries 20 large marshmallows 1/3 cup milk 1 cup heavy whipping cream, whippedPreheat oven to 350 degrees F.Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into a 9 x 13-inch pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

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arrow right wooden spoon apple cake

Wooden Spoon Apple Cake2 cups granulated sugar 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup vegetable oil 2 eggs 3 cups chopped apples 2 teaspoons vanilla extract1 cup chopped nutsPreheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.Sift together in bowl all the dry ingredients. Add remaining ingredients at one time and mix with a wooden spoon (do not use electric mixer). Pour batter into prepared pan, and bake for 55 to 60 minutes.

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arrow right Waldorf Astoria Red Cake

Waldorf Astoria Red Cake1 1/2 cups granulated sugar1/2 cup shortening2 eggs2 ounces red food coloring1 teaspoon vanilla extract2 heaping tablespoons cocoa1 teaspoon salt1 cup buttermilk2 1/4 cups cake flour1 teaspoon baking soda1 teaspoon vinegarAdd vinegar to baking soda; hold over bowl as it foams. Cream shortening, sugar, eggs and vanilla. Make a paste of food coloring and cocoa, then add to the creamed mixture. Add buttermilk with salt and vinegar. Alternately add to above mixture with flour. Bake at 350 degrees F for 30 minutes in two 9-inch pans.Frosting3 tablespoons flour1 cup milk1 cup granulated sugar1 teaspoon vanilla extract1 cup butterCook flour and milk until thick. Cool in the refrigerator. Cream sugar, butter and vanilla extract until fluffy. Blend creamed mixture (do not beat) with cooled flour mixture. It should be the consistency of oatmeal.

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arrow right The Ultimate Chocolate Cake

The Ultimate Chocolate CakePosted by bettyboop50 at recipegoldmine.com May 15, 2001A very moist and delicious cake.2 cups unsifted flour2/3 cup cocoa1 1/4 teaspoons baking soda1/4 teaspoon baking powder1 2/3 cups granulated sugar4 eggs1 teaspoon vanilla extract1 cup mayonnaise1 1/3 cups waterPreheat oven to 350 degrees F. Grease and flour bottoms of 2 (9-inch) layer cake pans.Mix first 4 ingredients, set aside.In a large bowl with mixer at high speed beat the next 3 ingredients 3 minutes or until light and fluffy. At low speed, beat in mayonnaise.Add flour mixture in 4 additions alternately with water, beginning and ending with flour.Pour into pans. Bake for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans and cool completely on racks. Frost cake with your favorite frosting.

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arrow right White Ivory Cream Cake

White Ivory Cream CakePosted by Cookin?Mom at recipegoldmine.com 11/10/2001 7:11 amCake8 ounces white chocolate, finely chopped3 cups sifted cake flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup (1 stick) unsalted butter (1/2 cup)1 1/4 cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup plus 1 tablespoon milkFilling and Frosting1 1/2 pounds white chocolate, finely chopped2 1/2 cups heavy cream6 tablespoons unsalted butter1/2 cup coarsely chopped macadamia nutsGarnish: White macadamia nuts and strawberries or raspberriesPreheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans. Make the Cake: In a double boiler, melt the white chocolate over hot, not simmering, water. Set aside to cool slightly. In a large bowl with an electric mixer, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds. Pour the batter into the prepared pans and bake for 25 - 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely. Prepare the Filling and Frosting: Place the white chocolate in a medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour. To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer. In a medium bowl, beat the remaining 1 cup cream until firm peaks form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve.Garnish each piece with a fanned strawberry or raspberries.

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arrow right Topa Topa Tangerine Cake

Topa Topa Tangerine CakePosted by Chyrel at recipegoldmine.com 8/12/02 6:24:47 amCake3 eggs, separated1/4 teaspoon cream of tartar 1 cup granulated sugar 2 teaspoons grated tangerine rind 1/3 cup tangerine juice 1 1/4 cups pastry flour 1 1/2 teaspoons baking powder1/4 teaspoon saltBeat egg whites and cream of tartar until stiff, then add yolks, one at a time and beat well. Add sugar gradually beating it in. Stir in grated rind and juice. Fold in flour, powder and salt. Bake in two 8-inch pans (with parchment paper greased and floured on the bottom), at 325 degrees F for 20 to 25 minutes, until springy to the touch. Run a knife around the outside edge of the cakes, and invert on cooling racks.Tangerine Curd Filling1/4 cup granulated sugar 1 1/2 tablespoons flourScant 1/4 teaspoon salt 2 teaspoons tangerine rind1/4 cup tangerine juice 1 egg yolk 2 teaspoons butter 1 teaspoon lemon juicePut sugar, flour and salt in top of a double boiler over medium heat and mix together thoroughly. Add rind and tangerine juice. Add butter and egg yolk, stir and cook until smooth and thick. Remove from fire, and slowly add lemon juice. Spread curd between cake layers.Tangerine Lemon Frosting 2 large egg whites 1 1/2 cups granulated sugar 3 tablespoons tangerine juice 1 tablespoon tangerine rind 2 tablespoons lemon juice 2 teaspoons light corn syrup 1 teaspoon lemon extractCombine all of the ingredients except the extract and the rind in the top of a double boiler. In the bottom of the double boiler, bring the water to a simmer. Place the top pan over the simmering water and beat with a hand-held mixer on medium speed for three minutes, then on high speed for three minutes. Remove the top pan from the heat and add the lemon extract. Beat for one minute longer or until the whites are satiny and hold stiff peaks. Stir in the rind. Frost the top and sides of the cake.

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arrow right dr. pepper cake

Dr. Pepper Cake1/2 cup Crisco?1/2 cup butter or margarine3 tablespoons cocoa1 cup Dr. Pepper?2 cups granulated sugar2 cups all-purpose flour1 1/2 cups miniature marshmallows2 eggs, beaten1/2 cup buttermilk1/2 teaspoon baking sodaPut the Crisco?, butter or margarine, cocoa and Dr. Pepper? in a pan and bring to a boil.In a large bowl, mix the sugar, flour and marshmallows; pour the Dr. Pepper? mixture in and beat at high speed until marshmallows melt.In a bowl, mix the eggs, buttermilk and baking soda; add to batter. Pour into 13 x 9-inch pan. Bake at 350 degrees F for 45 minutes.Frosting6 tablespoons Dr. Pepper?3 tablespoons cocoa1 cup nuts, chopped1/2 cup butter or margarine1 pound confectioners? sugar1 teaspoon vanilla extractBring Dr. Pepper?, butter or margarine and cocoa to boil and pour over confectioners' sugar; mix well. Add nuts and vanilla extract. Frost cake.

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arrow right buttered rum pound cake

Buttered Rum Pound Cake1 cup butter, softened 2 1/2 cups granulated sugar 6 eggs, separated 3 cups all-purpose flour 1/4 teaspoon baking soda 1 (8 ounce) carton commercial sour cream 1 teaspoon vanilla extract 1 teaspoon lemon extract 1/2 cup granulated sugarButtered Rum GlazeCream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each.Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extracts.Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake.Yield: one 10-inch pound cake.Buttered Rum Glaze1/4 cup plus 2 tablespoons butter 3 tablespoons rum 3/4 cup granulated sugar 3 tablespoons water 1/2 cup chopped walnutsCombine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in walnuts. Yield: Enough glaze for 1 (10-inch) cake.

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arrow right autumn rum cake

Autumn Rum Cake1/2 cup (1 stick) butter 3/4 cup brown sugar, firmly packed 8 ounces dates, pitted and chopped 1/2 pound walnuts, chopped 1/3 cup boiling water 1/2 teaspoon baking soda 2 eggs, well beaten 1 cup all-purpose flour 1/2 teaspoon salt 1 tablespoon rumRum Glaze2 cups confectioners' sugar 3 tablespoons rumPreheat oven to 300 degrees F. Grease and flour an 8 x 12-inch baking dish.Cream butter and sugar; stir in dates and walnuts.Combine water and baking soda; add to creamed mixture. Add eggs, flour and salt; beat until well blended. Add rum. Pour batter into prepared baking dish. Bake for 45 to 50 minutes, or until cake tests done. Cool slightly and top with Rum Glaze.Rum Glaze: Mix confectioners' sugar, rum and a little water until smooth. Spread glaze while cake is still warm. Let cool completely, then turn out of dish.NOTE: For spicier cake, add 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves with flour and salt.

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arrow right booze cake

Booze Cake1 1/2 cups raisins 2 cups water 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon grated nutmeg 1/4 teaspoon allspice 1/2 cup (1 stick) butter, softened 3/4 cup granulated sugar 1 egg 1 cup chopped walnuts 2 tablespoons bourbonBourbon Hard Sauce Frosting1/4 cup butter, softened 3 cups confectioners' sugar 1 egg, slightly beaten 1 tablespoon bourbonIn saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool.Stir together flour, baking soda, salt and spices; set aside.In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At low speed add flour mixture to creamed mixture alternately with reserved liquid. Sir in raisins, chopped walnuts and bourbon. Divide batter between two greased and floured 8-ich pans. Bake in center of preheated 350 degree F oven about 20 to 25 minutes or until cake springs back when touched with a finger. Cool pans on racks 10 minutes, then invert on racks, turning layers top-side up. Fill and frost with Bourbon Hard Sauce Frosting.Bourbon Hard Sauce Frosting: Cream butter, then gradually beat in 3 cups confectioners' sugar, egg and bourbon until smooth.

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