May 12th, 2006 by alice
Tags: Bowl, Butter, Cake, Kentucky, One
INGREDIENTS
- 3cupsflour
- 2cupssugar(or more, depending on how sweet you like it)
- 1teaspoonsalt
- 1 1/4teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1cupbuttermilk
- 1cupbutter, room temperature(no substitutions)
- 1tablespoonvanilla
- 4largeeggs
-
BUTTER SAUCE
- 3/4cupsugar
- 1/3cupbutter(no substitutions)
- 3tablespoonswater
- 2teaspoonsvanilla
DIRECTIONS
- Preheat oven to 325 degrees.
- Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
- In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
- Pour the batter into prepared pan.
- Bake for 50-60 minutes or until cake tests done.
- For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
- When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
- Let stand 5 minutes, or until sauce is absorbed.
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May 12th, 2006 by alice
Tags: Cookies, Decorated, Spice
INGREDIENTS
- 3cupsflour
- 2teaspoonsginger
- 1 1/2teaspoonscinnamon
- 1teaspooncloves
- 1cupmargarine
- 1/2cupsugar
- 1/2cup karodark corn syrup
DIRECTIONS
- Sift together flour, ginger, cinnamon and cloves.
- Mix margarine and sugar until fluffy; stir in Karo syrup.
- Add dry ingredients.
- DO NOT CHILL DOUGH!
- Roll out 1/8” thick on floured surface.
- Cut into shapes.
- Place on baking sheet.
- Bake in 350 degree F oven about 10 minutes or until lightly browned.
- Cool and decorate.
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May 12th, 2006 by alice
Tags: Cherry, Delights
INGREDIENTS
- 1cupmargarine
- 1/2cupsugar
- 1/2cupKaro light corn syrup
- 2eggs, divided
- 2 1/2cupsflour
- 2cupsnuts, finely chopped(we omit sometimes)
- candied cherries, halved
DIRECTIONS
- Mix margarine and sugar until fluffy.
- Stir in Karo syrup and egg yolks; mix well.
- Mix in flour.
- Chill.
- Roll into 1 inch balls.
- Dip into slightly beaten egg whites and roll in chopped nuts.
- Place on greased cookie sheets.
- Press candied cherry halves into centers.
- Bake in 325 degree F oven for 20 minutes.
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May 12th, 2006 by alice
Tags: Bake, Cream, Dessert, Loaf, Pineapple
INGREDIENTS
- 1/2cupbutter, softened
- 9ouncescrushed pineapple, drained(1 can)
- 1 1/2cupsicing sugar
- 2eggs, separated
- 1pintsour cream
- 1/2teaspoonlemon extract
- 24ladyfingers
DIRECTIONS
- In a bowl, cream the butter and icing sugar together until fluffy.
- Beat egg yolks well, add to creamed mixture.
- Stir in the extract and drained pineapple.
- Beat the egg whites until stiff; fold into the pinapple/egg yolk mixture, along with the sour cream.
- Line a loaf pan, or a springform pan with the Lady Fingers.
- Place them around sides of pan, as well as the bottom.
- Mound in 1/2 of the pineapple mixture.
- Top with more Lady Fingers.
- Then pile in the remaining of the pineapple mixture.
- Chill well in the refrigerator before serving.
- Will keep up to three days in the refrigerator.
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May 12th, 2006 by alice
Tags: Italian, Natale, Panettone
INGREDIENTS
- 1packagedry yeast
- 1/2cup lukewarmwater(105 - 115 degrees)
- 1/2cupall-purpose flour
- 3/4cupbutter, room temperature
- 1/2cupsugar
- 3eggs, room temperature
- 3egg yolks, room temperature
- 1teaspoonvanilla
- 1teaspoonsalt
- 4cupsall-purpose flour, approximately
- 1/3cupraisins, rinsed and patted dry
- 1/2cup shreddedcandied lemon peel
- 1/2cup shreddedcandied citron peel
- 1/2cup choppedblanched almonds
- 1tablespoonsugar
- 24wholeblanched almonds
DIRECTIONS
- Baking Pan: LARGE Tube pan, buttered.
- In a small bowl dissolve yeast in water.
- Stir briskly with a fork or metal whisk.
- Blend in 1/2 cup flour and let the sponge stand until it is bubbly–about 5 minutes.
- In a large bowl cream together butter and sugar and follow this with eggs and egg yolks.
- Beat thoroughly until well mixed.
- Add yeast, vanilla, salt and about 4 cups of flour–one cup at a time.
- stir with a wooden spoon until it becomes too difficult to turn–then work in by hand.
- When it is soft, but not sticky, turn from the bowl onto a floured board or counter top.
- Knead the dough for about 8 minutes and divide the ball in two equal parts.
- One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well.
- Keep the two halves separate.
- Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes.
- You can test if they have risen by poking a finger in them; the dents will remain.
- (I warm up my oven for a minute– turn it off– and leave the pilot light on, and put my dough here).
- Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes.
- Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds.
- Roll the plain dough into a triangle.
- (The long side–about 24 inches–will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size.
- Lay it on top of the plain.
- Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan.
- Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll.
- Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour.
- Preheat oven to 400 F.
- Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F.
- and continue to bake for another 50 minutes, or until the loaf tests done.
- Insert a metal skewer or wooden toothpick into the center of the loaf.
- If it comes out clean and dry, the loaf is done.
- If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes.
- Test again.
- Remove bread from the oven and turn from the pan and place on a cooling rack.
- Slice in wedges.
- The Complete Book of Breads.
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