Archive for the ‘Cake Pan’ Category
Grandma’s house on Christmas morning is a special time with with family warmth and great food. Grandma never fails to deliver the goods and her Christmas Nut Rolls are one of her best dishes. It’s made with a very rich yeast dough (with egg yolks and 1 pound of butter), spread with a filling of ground nuts, sugar and egg whites, then rolled up and baked. mmmmm, delicious!
Christmas Nut Rolls (Directions): Place yeast in a small bowl with 1 tsp sugar and warm water; cover until needed. In a large saucepan, heat and stir the milk, butter, salt and 1/2 cup sugar until butter is melted, then let cool. In a very large bowl, beat egg yolks; add sour cream, the saucepan contents, and the yeast mixture in the small bowl. Slowly add flour and mix well with hands, adding more flour until dough is soft, then continue adding flour until dough is not sticky but not enough to make the dough moderately stiff. It takes more than 8 cups. When mixed well, divide into 12 equal balls; cover then set aside in a warm area. For Filing: Beat egg whites until frothy; slowly add sugar, vanilla and milk. Stir in ground nuts. If needed, add enough water until filling is spreadable. Roll out each ball of dough, like a jelly roll, and spread with 1 full cup of filling. Spread filling to end of three of the sides of dough, leaving about a 1/2-inch edge plain on fourth side. Fold over about 1/2-inch of three sides and roll to fourth side to resemble a jelly roll. Moisten fourth side with a little water to seal; place seam side down on greased baking sheet. A standard baking sheet will hold two. Puncture dough with a sharp knife in two or three places before baking to release steam. Bake at 350 degrees for 30-40 minutes until done. When baked, remove from trays and place on baking cloth; butter the tops. You can also drizzle with powdered sugar, mixed with vanilla and water, to a thin icing consistency; let harden.
Ingredients
* 1 large cake of yeast
* 1 tsp sugar
* 1/2 cup warm water
* 1 can evaporated milk
* 1 lb. butter, cut up
* 2 tsp salt
* 1/2 cup sugar
* 7 egg yolks
* 2 cups sour cream
* About 10 cups flour
* Filling:
* 7 egg whites
* 2 cups sugar
* 2 tsp vanilla
* 1 can evaporated milk
* 3 lbs ground nuts
* 1/2-3/4 water, if needed, to make filling spreadable
* Optional, add 1/2 cup fine coconut or 1/2 cup raisins to the nuts after grinding
My family is Jewish so we enjoy food of the kosher variety. Fortunately, this particular recipe is kosher for Passover, but good enough for company all year.
Pecan Passover Delight (Directions): Mix pecans, matzo meal, salt and set aside. Beat egg whites until stiff and set aside. Beat yolks until sunny yellow color (mousse thick) and add 1 cup sugar. Add nut mixture gradually. Fold in egg whites. Pour mixture into ungreased angel food cake pan. Bake at 350 degrees for 1 hour. Remove from oven immediately and invert to cool. Remove from pan and split cake horizontally into 2 layers. Frost and fill with whipped cream mixed with caramel syrup to taste, about 2 tbsp. This is available at Starbucks or other coffee stores. Add sugar to taste and add vanilla. Frost and garnish with pecans.
Ingredients
* 9 extra large eggs, separated
* 3/4 cup sugar
* 1/4 cup brown sugar
* 8 oz pecans, toasted and ground fine
* 3 1/2 tbsp matzo meal or 2 tbsp flour if not Passover
* 1/2 tsp salt
* Topping:
* 1 1/2 cup whipping cream
* 2 tbsp caramel syrup, made with cane sugar
* 1 tsp vanilla
When I’m in the mood for a thick, hearty, and completely satisfying treat, this recipe fits the bill. Complete with thick chunks of chopped apples and chopped walnuts, smothered into a rich buttermilk cake batter,and flavored with cinnamon, nutmeg and pumpkin pie spice - this cake is NOT light whatsoever! It will however, fill you up and stick to your ribs.
Apple Nut Cake (Method): Mix all ingredients, except apples and nuts, to make a cake batter. When mixed, stir in apples and nuts. Pour into a well-greased 9×13-inch cake pan; bake at 350 degrees for 45 minutes or until done. When cool enough cut and serve, top with whipped cream and drizzle with caramel topping.
Ingredients
* 2 cups flour
* 1 3/4 cups sugar
* 1 teaspoon salt
* 2 tablespoons cinnamon
* 1 1/2 teaspoons pumpkin pie spice
* 1/2 teaspoon nutmeg
* 1 teaspoonful vanilla
* 2 teaspoons baking soda
* 3/4 cup oil
* 1/4 cup buttermilk
* 2 eggs, beaten
* 4 cups peeled and chopped apples
* 1/2 cup chopped walnuts
* Topping:
* 1 jar caramel ice cream topping
* 1 can whipping cream
If you modify your favorite holiday recipes to make them healthier, you can enjoy the festivities without gaining weight. You can modify just about every recipe to suit your lifestyle and taste preferences. A “tired” palate needs to be revived by substituting new spices and flavors (and less sugar and fat!). Your palate can get used to anything. By simply omitting or limiting salt, fat, or sugar from your recipes (and even replacing them with healthier alternatives) you will liberate liberate your taste buds and improve your health.
To ensure a successful commitment to healthy (but scrumptious!) eating, I make sure to stock the right tools. Nonstick frying pans pans are great for healthy cooking. The same goes for a quality skillet, baking sheets, bread pans, and roasting pans. Used correctly this cookware will allow you to add little to no fat to the recipe. Add a little seasoning, and you’ll wonder why you waited so long to eat low fat and healthy! So now if someone asks me if I can have my cake and eat it too, the answer is a resounding YES!!!
This year I won’t be afraid to bake up an array of delicious cakes and desserts. Armed with helpful holiday cake tips, my baking confidence is at an all-time high! If you’re a little nervous about meeting expectations this year, these handy tips will boost your confidence and make your cakes a smashing success.
1. Don’t let your oven get too hot, or it mat “rise” too much in the center. You can solve this problem by using an oven thermometer (hanging from the oven rack) to achieve an accurate temperature reading.
2. Prevent cheesecake “cracking” by coating the sides of your cake pans with cooking spray. As it cools, it will shrink away from the sides of the pans.
3. For a cake that is perfectly flat on top, invert one layer onto another one. It will be flat from the bottom of the cake pan.
4. Simple syrup can be brushed onto baked layers for added moistness. You can flavor it with liquors, espresso or extracts.
5. Slice off the top with a serrated knife, if your layers are higher in the center than appropriate.
6. If your layers are crumbly, frost the cake and freeze it until set. Then you’ll have a smooth and even layer to frost over.
7. Dust your finished cakes with confectioners’ sugar just before serving for a luxurious winter look.
8. Eggshells in the cake batter? No problem. As the cake bakes they will sink to the bottom, and you can remove them easily when you take the cake out of the pan.
9. Decorate your cakes by covering the sides with chopped nuts. They’ll add flavor and crunch.
10. For a quick seasonal touch, dip cranberries in water or egg white then roll in granulated sugar. Allow them to dry for a few hours at room temperature, then arrange on top of the cake.
When it comes to giving meaningful gifts, trendy cloths or the latest designer label won’t get you very far. They may appear happy on the surface, but deep down, most folks find material gifts shallow and unsatisfying. The most profound way to make a lasting impression on your loved ones is a gift from the heart; a gift of your time, effort, and energy. Nothing says “I love you” like a special meal; it’s a gift from your heart that will not soon be forgotten.
I’m not a professional chef by any means, but as a mom of two, I’ve definitely learned my way around the kitchen. In my quest to prepare special meals and sweet treats for my family, quality cookware has become essential to my efforts. I try hard to use healthy ingredients and methods to prepare meals, but with limited time, it would be absolutely impossible without my collection of kitchen tools, cookware, and bakeware.
My first attempt to bake a cake for my daughter’s birthday was disastrous . I prepared the oven and gathered the ingredients as usual - mixed everything as carefully as possible and baked for about an hour. No sweat right? WRONG! After allowing the cake to cool, I stuck a spatula in the side of the pan and tried to pry the bottom of the cake loose. I positioned a plate to catch the cake when it slid off the pan and…OH NO!!! half the cake fell out and the other half was still glued to the pan!
Fortunately, I’ve learned an amazing “Non-stick Cake Technique” that keeps my cake pan “stick free” and prevents another birthday cake disaster.
1. First, apply grease and flour to the cake pan; then, take a plain piece of typing paper and lay it across the bottom of the pan. DO NOT grease or flour the typing paper.
2. Next, pour the batter on top of the typing paper and bake the cake like normal.
3. When the cake is done, place it on a cooling rack for 5-10 minutes. Slide a spatula down the side of the cake, BUT not under the cake - this prevents crumpling the paper or splitting the cake.
4. Take a flat piece of cardboard and place it on top of the cake pan. Gently flip the cake over and bounce the combination of the cake and “lid”.
5. Carefully remove the pan and underneath you’ll discover a complete cake just waiting to be placed right side up and then iced.
6. You will probably have to “peel” the typing paper off the bottom of the cake as it tends to stick to the cake. Not only is this technique effective it also makes for easy clean up.
For me, it doesn’t get any better than pumpkin spice bread. Perfect for the holiday parties, this divine delicacy is a “monkey-type” bread that you can pull apart and eat with your fingers.
Pumpkin Spice Bread Directions (Ingredients): 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground allspice, ¼ teaspoon ground cloves, 1 cup warm milk (110 to 115 degrees), 2 packages active dry yeast, 1¼ cups granulated sugar, divided ½ cup unsalted butter, melted, divided, 1 cup cooked or canned pumpkin, 1 teaspoon salt, 5½ cups all-purpose flour, plus additional for work surface, ½ cup pecans, finely chopped.
1. Prepare any one of several styles and types of cake baking pans (I prefer a 10 inch Angel Food tube cake pan); lightly grease the pan with shortening. Stir the remaining ¾ cup sugar into the remaining spice mixture.
2. Turn dough onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl and let dough rise is a warm place until doubled in size, 1½ to 2 hours.
3. In a small bowl, combine cinnamon, ginger, allspice, and cloves. In a large bowl, stir warm milk and yeast; until dissolved. Add ½ cup sugar, 3 tablespoons melted butter, pumpkin, and salt; beat until mixture is smooth. Add 2 cups flour and 2 teaspoons of the spice mixture; stir until well mixed. Stir in remaining flour to form soft dough.
4. Punch dough down then knead dough briefly, 4 to 5 times. Divide the dough into thirds. Roll each third into an 18 inch long rope. Cut each rope into 18 1 inch pieces, and then roll each piece into a ball.
5. Roll the balls in the remaining melted butter, then roll in the sugar and spice mixture. Place 18 balls in the bottom of the prepared pan, spacing evenly (place 12 balls around the outer edge and 6 balls around the middle.) Sprinkle 1/3 of the pecans over the top. Place a second row of 18 balls on top, staggering the balls over the empty spaces, then sprinkle 1/3 of the pecans over the top.
6. Add a last row of 18 balls, sprinkle with any remaining sugar and spice mixture and sprinkle the remaining pecans over the top. Cover and let dough rise is a warm place until doubled in size, about 1 hour.
7. Preheat oven to 350 degrees F. Bake 55 minutes. Remove pan from oven. Place pan on wire rack to cool. Cool in pan for 20 minutes. Run a thin knife around the edge of the pan to loosen the sides. Invert the pan to remove the bread; place bread onto a serving plate, right side up. Serve warm.
Like most people, our family bakes more cakes during the holiday season that at any other time of the year, and with good reason-they are the symbol for traditional family celebrations. Use the following recipe to make your holiday celebration extra special this year!
Holiday Stripe Cake Recipe (Ingredients): 1 pkt Duncan Hines white cake mix (Moist Deluxe), 1 pkt Black cherry Jell-o, 1 pkt Lime Jell-o, 2 cup Boiling water divided, 8 oz Cool Whip* whipped topping, Red and Green gum drops
Method:
1. Preheat oven to 350 F. Grease and flour two 8- or 9-inch round cake pans. Prepare, bake and cool cake following package directions.
2. Place cake layers top-sides up in tow clean round cake pans. Punch holes in cake with fork in concentric circles.
3. Add 1 cup boiling water to each flavor gelatin in separate bowls; stir until dissolved. Pour black cherry gelatin slowly over first cake layer.
Pour lime gelatin slowly over second cake layer. Refrigerate 3 hours or until gelatin is set.
4. Dip one cake pan in warm water 10 seconds. Invert cake layer onto serving plate. Spread 1 cup whipped topping on cake. Unmold second layer and carefully place on top of first layer. Frost the top and sides with remaining whipped topping. Garnish with gum drops. Refrigerate until ready to serve; yields 11-12 servings.
My son’s birthday was right around the corner and I was feeling the pressure to bake the perfect cake. Like any good parent, I wanted to hear “oohs” and “ahhs” from the guests but most importantly a resounding “WOW!” from the birthday boy. A “run-of-the-mill” cake for my son’s birthday was not an option.
Baking the perfect cake for your child’s birthday party doesn’t have to be complicated. The first step is to identify your child’s passion. Whether its basketball or Barbi, once you’ve determined the theme, the easy part is buying a quality cake pan. Combing the right theme with a quality cake pan will ensure your cake is the “talk of the town”. Your child will glow with joy and appreciation for all the hard work you put into baking the perfect cake.