Friday, September 17th, 2010
Ingredients;
2 1/4 cups flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 cup light brown sugar
3/4 cup vegetable oil
1 cup chopped walnuts or pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
1 cup buttermilk
Directions;
Adjust rack in lower third of oven and preheat to 350 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan. Sift the flour, granulated sugar, salt and 1/2 teaspoon cinnamon into a large bowl. Using a rubber spatula or whisk briefly mix in the brown sugar to blend ingredients together. Stir in the oil, mixing well.
For the topping, remove 3/4 cup, loosely packed, from the mixture. Add the nuts and the remaining cinnamon and with fingertips, blend well; set aside.
To the remaining mixture, stir in the baking powder and baking soda. Blend in thoroughly the egg and buttermilk until mixture is smooth. Pour into prepared baking pan. Sprinkle topping mixture evenly over batter. Bake for about 35 minutes or until a toothpick inserted in the center comes out free of cake.
Posted in Dessert Trays | No Comments »
Tuesday, August 10th, 2010
Ingredients;
For each batch of batter:
• 12 large eggs
• 3/4 cup milk
• 2 tablespoons vanilla
• 1 1/2 teaspoons salt
• 6 cups cake flour (not self-rising)
• 6 sticks unsalted butter (1 1/2 pounds), softened
• 3 cups sugar
• 4 cups lemon syrup
• 2 1/3 cups rose hip, rose fruit, or seedless blackberry jam (about 3 jars, 12 ounces each)
Posted in Dessert Trays | No Comments »
Sunday, August 1st, 2010
Ingredients
• 1 (18.25 ounce) package white cake mix
• 1 cup all-purpose flour
• 1 cup white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 egg whites
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the
water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix
on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light
golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes.
Allow to cool before frosting.
Posted in Dessert Trays | No Comments »
