INGREDIENTS
2 tbsp. Crisco
1 whole egg
1 cup sugar
2 cups flour
1/2 teaspoon each ground cloves and nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pure vanilla
1 cup raisins and/or nuts
1 can condensed tomato soup
1 teaspoon baking soda, mixed with 1/2 cup water
COOKING DIRECTIONS
Combine water, baking soda and soup; reserve.
Cream shortening with sugar, adding sugar in stages then add egg. Sift all dry ingredients, add to creamed mixture.
Blend in soup mix and vanilla.
Bake in a greased cake pan 350°F for 45 minutes.
Showing posts with label baking soda. Show all posts
Showing posts with label baking soda. Show all posts
Saturday, February 14, 2009
TEQUILA-LEMON TRES LECHES CAKE
Cake:
INGREDIENTS
1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup tequila (80 proof)
3 large eggs, separated
1 vanilla bean scrapings
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 cup confectioners' sugar
1 teaspoon cream of tartar
Topping:
INGREDIENTS
8 fluid oz. whole milk
8 fluid oz. evaporated milk
8 fluid oz. condensed, sweetened milk
COOKING DIRECTIONS
In a large mixing bowl, sift together flour, baking soda, and salt. Set aside.
In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir until combined.
In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks.
Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan.
Bake in a preheated, 375°F, 50-60 minutes or until a toothpick inserted in the center comes out clean. Set aside.
While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.
INGREDIENTS
1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup tequila (80 proof)
3 large eggs, separated
1 vanilla bean scrapings
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 cup confectioners' sugar
1 teaspoon cream of tartar
Topping:
INGREDIENTS
8 fluid oz. whole milk
8 fluid oz. evaporated milk
8 fluid oz. condensed, sweetened milk
COOKING DIRECTIONS
In a large mixing bowl, sift together flour, baking soda, and salt. Set aside.
In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir until combined.
In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks.
Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan.
Bake in a preheated, 375°F, 50-60 minutes or until a toothpick inserted in the center comes out clean. Set aside.
While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.
Wednesday, January 28, 2009
BANANA CAKE
INGREDIENTS
1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla
COOKING DIRECTIONS
Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.
Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.
Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.
Bake for 35-45 minutes or until toothpick comes out clean.
Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.
1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla
COOKING DIRECTIONS
Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.
Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.
Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.
Bake for 35-45 minutes or until toothpick comes out clean.
Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.
FUNNEL CAKES
INGREDIENTS
1 1/2 cups flour
2 eggs
1 cup milk
3 tablespoons sugar
1/4 teaspoon mace (optional)
1/2 teaspoon cinnamon (optional)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
COOKING DIRECTIONS
Combine all ingredients. Drop mixture through a large funnel into hot peanut or vegetable oil (365°F-375°F) and fry until golden. Remove to paper towels using a slotted spoon. When cool, place in a clean paper bag and shake with confectioners' sugar. Alternatively, drizzle with syrup or honey just before serving.
1 1/2 cups flour
2 eggs
1 cup milk
3 tablespoons sugar
1/4 teaspoon mace (optional)
1/2 teaspoon cinnamon (optional)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
COOKING DIRECTIONS
Combine all ingredients. Drop mixture through a large funnel into hot peanut or vegetable oil (365°F-375°F) and fry until golden. Remove to paper towels using a slotted spoon. When cool, place in a clean paper bag and shake with confectioners' sugar. Alternatively, drizzle with syrup or honey just before serving.
SPONGE GINGER CAKE
INGREDIENTS
1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda
COOKING DIRECTIONS
Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).
1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda
COOKING DIRECTIONS
Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).
Tuesday, January 27, 2009
APPLESAUCE CAKE
INGREDIENTS
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 c. raisins
1 c. chopped walnuts
1 stick butter
1 large egg
1 c. sugar
2 tsp. vanilla
2 c. applesauce
1 tbsp. confectioners' sugar (for topping)
COOKING DIRECTIONS
Preheat oven to 350°F.
Stir together the flour, soda, baking powder, and spices.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end.
Turn into a greased and floured pan, and bake 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed.
Cool the cake in the pan. Dust with confectioners sugar after removing from pan, when cake is cool.
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 c. raisins
1 c. chopped walnuts
1 stick butter
1 large egg
1 c. sugar
2 tsp. vanilla
2 c. applesauce
1 tbsp. confectioners' sugar (for topping)
COOKING DIRECTIONS
Preheat oven to 350°F.
Stir together the flour, soda, baking powder, and spices.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end.
Turn into a greased and floured pan, and bake 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed.
Cool the cake in the pan. Dust with confectioners sugar after removing from pan, when cake is cool.
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