Recipe Journal
 Cakes
| Carrot and Cranberry Muffins |
75g carrot, peeled and finely grated
110g plain
wholemeal flour
25g wheatgerm
2 level tsp baking powder
1/2 level
tsp ground cinnamon
50g light soft brown sugar
50ml semi skimmed milk
50ml sunflower oil
1 medium egg, lightly beaten
50g dried
cranberries
|
Preheat the oven to 200C
Place the grated carrot into a large bowl and stir in the flour,
wheatgerm, baking powder, ground cinnamon and sugar.
Gradually add the milk and oil followed by the egg and mix well until evenly
blended.
Finally stir in the cranberries.
Divide the mixture into six muffin cases and bake in the oven for 20 minutes
or until a skewer inserted into the centre comes out clean.
Leave to cool slightly before serving.
|
1 can pie filling ( cherry,
blueberry, stawbreey)
1 can crushed pineapple
drained
1 box cake mix (any flavor)
1
1/2 sticks margarine,sliced
1/2 cup walnuts
1/2 to 3/4 cup flaked
coconut
|
Spread the pie filling in a 9x13-inch glass pan.
Scatter the pineapple over the fruit moxture.
Sprinkle the day cake mix in a layer over the filling.
Drop slices of margarine over the cake mix.
Scatter nuts and coconut on top.
(DO NOT STIR).
Bake at 350 for 40 minutes or until
cake is done and lightly browned. |
|
Ingredients
|
3 sticks, plus 1 tablespoon unsalted butter
2 cups
granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2
teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon
pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted
butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla
extract
1 cup chopped toasted pecans
|
Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside.
In a large bowl, cream the butter with an electric mixer.
Add the sugar, and beat. In a medium bowl or on a piece of parchment,
combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after
the addition of each.
Add the vanilla extract and mix.
Add the carrots and beat on medium speed until well incorporated, about
2 minutes. Fold in the nuts.
Divide between the 3 cake pans and bake until set and a cake tester inserted
into the middle comes out clean, 25 to 30 minutes.
Remove from the oven and let rest in the cake pans for 10 minutes.
Invert onto wire racks, remove from the pans, and let cool.
For the Frosting: In a large bowl, cream together the cream cheese and
butter until light and fluffy.
Add the sugar gradually, beating constantly.
Add the vanilla and pecans.
When the cake is cool, place 1 cake layer on
a cake plate or stand.
Spread the top with cream cheese frosting and top
with a second and third cake layer,
spreading the icing between each layer.
Spread the icing around the sides of the cake and
let harden slightly before
serving. To serve, cut into wedges. |
250 mL (1 cup) sifted cake-and-pastry flour
375 mL
(1 1/2 cups) granulated sugar
375 mL (1 1/2 cups) egg whites (about 11
eggs), at room temperature
15 mL (1 tbsp) lemon juice
5 mL (1 tsp) cream
of tartar
2 mL (1/2 tsp) salt
5 mL (1 tsp) vanilla
2 mL (1/2 tsp)
almond extract
500 mL (2 cups) whipping cream
10 mL (2 tsp) granulated
sugar
500 mL (2 cups) sliced strawberries
Lemonade Filling:
1 L
(4 cups) vanilla ice cream
half can (355 mL) frozen pink lemonade
concentrate
|
In bowl, sift flour with 175 mL (3/4 cup) of the sugar;
sift again. In large bowl, beat egg whites until foamy.
Beat in lemon juice, cream of tartar and salt until soft peaks form.
Beat in remaining sugar; 25 mL (2 tbsp) at a time, beating until stiff peaks form.
Sift one-quarter of the flour mixture over egg whites; gently fold in until
blended.
Repeat three more times. Fold in vanilla and almond extract.
Pour into ungreased 4 L (10-inch) tube pan. Run spatula through batter to eliminate air pockets; smooth top.
Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until cake
springs back when lightly touched.
Turn pan upside down and let hang on legs attached to pan, or on inverted
funnel or bottle, until completely cool.
Remove from pan. (Make-ahead: Wrap and freeze in rigid airtight container
for up to 4 weeks.)
Lemonade Filling: Let ice cream and lemonade soften slightly in refrigerator.
Meanwhile, with serrated knife, cut cake horizontally into 3 layers.
In large bowl, gently fold together ice cream and lemonade until blended
but not runny.
Place bottom cake layer on flat serving plate; spread with half of the
filling.
Top with middle layer; spread with remaining filling. Top with remaining
layer.
Freeze for 30 minutes or until firm.
In bowl, whip cream; stir in sugar. Spread evenly over top and sides of cake.
Freeze for at least 4 hours or for up to 2 days. Serve with strawberries.
|
Makes: 12 servings
Preparation: 30 minutes Cooking:
40-45 minutes
Nutrients per serving: Calories: 408 Protein: 7 g
Carbohydrate: 55 g Fat: 19 g
Tip: Instead of homemade, you can use a
store-bought 23cm (9-inch) angel cake. |
THIS IS A PUBLIC SERVICE ANNOUNCEMENT
................................................. Project Safekids Amber Alert
|
