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Thursday, February 21, 2013

Plain Cake


Sometime you just dont want nothing on a cake...Just a plain Jane
  3 cups cake flour
    2 cups sugar
    6 eggs
    3 tsps baking powder
    1/8 teaspoon nutmeg
    2-3 tsps vanilla favor
     1cup or 2 sticks sweet butter
    1 Sm Evaporated Milk (diluted) with equal amounts of water to make 1 ½ cups

Directions

Prepare cake tins. Preheat oven to 350F
Sift flour, nutmeg & baking powder (Set aside)
Cream butter and sugar until light & fluffy
Beat eggs one at a time until very frothy
Add butter and sugar. Mix well with  an electric mixer, mix at medium speed.
Add vanilla. Mix well.
Before adding flour, decrease speed of mixer to low.
Add sifted flour alternately with milk. Begin and end with flour.
Bake for 28 minutes 350 or until a  inserted in cake comes out dry. Cool before moving cake from tin.don't over bake the cake will be dry.

Tuesday, February 5, 2013

Lemon Cake

  • 2 1/2 cups granulated sugar
  • 1/2 pound (2 sticks) unsalted butter
  • 1/3 cup grated lemon taste (6 to 8 large lemons)
  • 4 eggs
  • 3 cups flour
  • 1/2 spoon baking soda
  • 1 spoon baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon untainted vanilla extract
  • add lemon color food color
  • For the smooth finishing:

  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons lemon juice
  •  add lemon color food color
Guidelines to bake delectable, scrumptious and juicy lemon cake by following these easy made guidelines we can easily bake this cake just in half and hour; so, lets have a look;

Preheat the oven to 350 scales F. oil and flour pans. You might also line up the base with parchment paper, if preferred.
Take the butter and 2 cups granulated sugar in the bowl of an electric mixer fixed with the paddle attachment, until light and fluffy, about 5 minutes. Through the mixer on average speed, put in the eggs, 1 at a time, and the lemon zest.
Put the flour, baking soda, baking powder and salt in a bowl. In one more bowl, merge 1/4 cup lemon juice, vanilla and the buttermilk. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and bake above low down heat until the sugar liquefies. When the cakes are completed, permit to cool for 10 minutes. Eliminate the cakes from the pot and set them on a stand locate over a tray; spoon out the lemon juice over them. Let the cake to cool.
For the glaze, merge the confectioners' sugar and the lemon juice in a bowl, amalgamation with a wire beat until it is flat. Distribute above the tops of the cakes and permit the glaze to sprinkle down the surface.

Wednesday, January 30, 2013

PEACH COBBLER MIX

YOU WILL NEED THIS TO START


A WOOD SPOON

A MIXING BOWL

A 9X13-3QT BAKING DISH

ONE BOX KROGER PIE CRUST

TWO CANS 32OZ SIZE DELMONTE SLICE PEACHES IN HEAVY SYRUP

1 1/2 STICK SWEET BUTTER MELTED

2 TABLESPOON VANILLA EXTRACT

2 TABLESPOON LEMON EXTRACT
STEPS

ADD MIX TO MIXING BOWL STIR WITH WOOD SPOON
ADD MELTED BUTTER AND STIR ALL TOGETHER UNTIL SMOOTH
ADD VANILLA EXTRACT BLEND IN MIXTURE UNTIL SMOOTH
ADD LEMON EXTRACT AND BLEND  UNTIL SMOOTH
ADD PEACHES AND BLEND VERY WELL
POUR IN THE BAKING DISH MAKE SURE IT IS EVEN
TAKE PIE CRUST OUT OF BOX AND LAY THEM ON TOP A FLOURY COUNTER,PLACING THEM TOGETHER SIDE BY SIDE  MAKE ONE PIE CRUST USE A ROLLING PIN. ROLLING TAKING OUT THE ROUND PIE LOOK. PLACE THE CRUST ON TOP PEACH MIXTURE OVER LAPPING THE BAKING DISH LIKE THIS.


 THIS WILL STOP YOUR PIE JUICES FROM RUNNING ON THE TOP OF THE COBBLER BAKE AT 350 FOR 35 OR 4O MINUTES OR UNTIL GOLDEN BROWN.

ORDER YOUR PEACH COBBLER MIX BY EMAILING TO  sanlvaughn@yahoo.com

mini pineapple upside down cake


Friday, January 18, 2013

Creamy Coconut Cake



Directions

  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Sunday, January 13, 2013

Fish Cakes


 

Serves 4
Fresh fish will make these cakes taste even better.  if the meat smells clean and fresh when you first open the package that is good
Ingredients
  • pound white fish
  • cup milk
  • 1 1/2 cups panko bread crumbs
  •   Salt and pepper
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, peeled and smashed
  • tablespoon unsalted butter
  • 1/4 cup heavy cream
  • teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • tablespoons vegetable oil
Instructions
  • 1. Place fish and milk in bowl, making sure fish is totally submerged. Cover and refrigerate for at least 20 minutes.
  • 2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
  • 3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
  • 4. Strain fish through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up .
  • 5. vegetables add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add fish and fold gently with rubber spatula, being careful not to over mix and break up . Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
  • 6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.