INGREDIENTS
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
COOKING DIRECTIONS
Preheat oven to 375°F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Showing posts with label vegetable oil. Show all posts
Showing posts with label vegetable oil. Show all posts
Saturday, February 14, 2009
Wednesday, January 28, 2009
HALLOWEEN FUNNEL CAKES
INGREDIENTS
2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)
COOKING DIRECTIONS
Stir together flour, baking powder and salt.
In a medium bowl, beat eggs and stir in milk until well combined.
Add flour mixture to egg mixture and whisk together until smooth.
Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).
When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.
Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.
An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.
2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)
COOKING DIRECTIONS
Stir together flour, baking powder and salt.
In a medium bowl, beat eggs and stir in milk until well combined.
Add flour mixture to egg mixture and whisk together until smooth.
Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).
When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.
Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.
An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.
Tuesday, January 27, 2009
EASY PAN CAKE
INGREDIENTS
1 1/2 cup King Arthur flour
1 cup sugar
3-4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract or dark rum
1 tablespoon white vinegar
1 cup cold water
COOKING DIRECTIONS
Preheat oven to 350°F.
Sift dry ingredients (flour, sugar, cocoa, baking soda and salt) directly into an ungreased 8" square cake pan. (If you decide not to sift ingredients, cake won't be as light in texture, but will still be good - just be sure that the dry ingredients are mixed well).
Make 3 holes or in the dry mixture which is in the pan.
Into the first hole, pour the oil or melted butter.
Into the second hole, pour the vanilla extract or rum.
Into the third hole, pour the vinegar.
Drizzle the cup of cold water over the entire cake. Stir the mixture together using a fork until combined evenly.
Bake cake at 350°F for 35-40 minutes.
Run a knife along edges to loosen cake from pan after cooled, or cut into squares and serve directly from pan. Frost with whipped cream or chocolate frosting, if desired, or serve as is.
For a richer cake, beat one egg with enough water to measure 1 cup (and substitute for 1 cup water).
Tip: To save on dishes, bake cake in a disposable aluminum foil pan. This cake is nearly as simple to prepare as a cake mix! Great fun for kids, too.
1 1/2 cup King Arthur flour
1 cup sugar
3-4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract or dark rum
1 tablespoon white vinegar
1 cup cold water
COOKING DIRECTIONS
Preheat oven to 350°F.
Sift dry ingredients (flour, sugar, cocoa, baking soda and salt) directly into an ungreased 8" square cake pan. (If you decide not to sift ingredients, cake won't be as light in texture, but will still be good - just be sure that the dry ingredients are mixed well).
Make 3 holes or in the dry mixture which is in the pan.
Into the first hole, pour the oil or melted butter.
Into the second hole, pour the vanilla extract or rum.
Into the third hole, pour the vinegar.
Drizzle the cup of cold water over the entire cake. Stir the mixture together using a fork until combined evenly.
Bake cake at 350°F for 35-40 minutes.
Run a knife along edges to loosen cake from pan after cooled, or cut into squares and serve directly from pan. Frost with whipped cream or chocolate frosting, if desired, or serve as is.
For a richer cake, beat one egg with enough water to measure 1 cup (and substitute for 1 cup water).
Tip: To save on dishes, bake cake in a disposable aluminum foil pan. This cake is nearly as simple to prepare as a cake mix! Great fun for kids, too.
FRIENDSHIP CARROT CAKE
INGREDIENTS
1 c. all-purpose flour
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1/3 c. vegetable oil
1 c. Friendship Starter
1 c. finely grated carrots
1/3 c. raisins
1/3 c. chopped pecans or walnuts
Pudding Frosting
COOKING DIRECTIONS
Preheat oven to 350°F. Grease an 8" square cake pan.
Stir or sift together flour, sugar, baking powder, baking soda, cinnamon and salt. In mixer bowl, beat egg until light, then add oil and starter. Slowly stir in dry ingredients. Stir in carrots, raisins and nuts. Pour batter into prepared pan.
Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack, then frost top. Cut in squares.
Note: Recipe can be doubled and bake in a greased 9"x13" pan for about 50 minutes. Yield: 1 (8") cake.
1 c. all-purpose flour
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1/3 c. vegetable oil
1 c. Friendship Starter
1 c. finely grated carrots
1/3 c. raisins
1/3 c. chopped pecans or walnuts
Pudding Frosting
COOKING DIRECTIONS
Preheat oven to 350°F. Grease an 8" square cake pan.
Stir or sift together flour, sugar, baking powder, baking soda, cinnamon and salt. In mixer bowl, beat egg until light, then add oil and starter. Slowly stir in dry ingredients. Stir in carrots, raisins and nuts. Pour batter into prepared pan.
Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack, then frost top. Cut in squares.
Note: Recipe can be doubled and bake in a greased 9"x13" pan for about 50 minutes. Yield: 1 (8") cake.
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