Home » Discussion Forums » Playing With Your Food » Sunshine Contest - Round 2
| Sunshine Contest - Round 2 [message #32368] |
Sat, 07 August 2010 18:05  |
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 AJLR
Messages: 2564
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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This is the place to post your recipe entries for the new competition to win a signed copy of the new edition of Sunshine. Good luck to all entrants. 
And a little reminder about copyright issues to bear in mind.
[Updated on: Sun, 08 August 2010 20:13] by Moderator
"Never let a computer know you're in a hurry."
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| Re: Sunshine Contest - Round 2 [message #32374 is a reply to message #32368 ] |
Sat, 07 August 2010 18:59  |
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Mirkat
Messages: 99
Registered: May 2010
Location: Wherever the Navy takes u... |
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AWESOME Idea!!
Ok, I posted that I would make my modified chocolate chip oatmeal cookies so here goes:
Mirkat's Mouthwatering Mouthfuls (I need a better title... anyone?)
2 1/2 cups oatmeal
1/2 cup butter
1/2 cup lard
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces chocolate chips (1 package)
toffee bits [I apologize; I didn't write down how much I used]
Measure oatmeal (Old Fashioned Oats) and pulse in a food processor. You can leave 'em whole if you want, but I like the finer grain.
Cream butter and lard with both sugars. Yes, I mix my fats... lard (or vegetable shortening) makes it chewy, butter adds flavor. Add eggs and vanilla.
In a separate bowl, mix oatmeal, flour, salt, baking powder, and baking soda. Add to wet mixture; mix well.
Mix in chocolate chips and toffee bits.
Drop by rounded tablespoon on a greased cookie sheet. Bake for 10 minutes at 375°
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| Re: Sunshine Contest - Round 2 [message #32377 is a reply to message #32368 ] |
Sat, 07 August 2010 19:44 |
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Oh, boy. I'm infamous for this one - to the point that people have offered to buy ingredients for me. It's a lot of work, and destroys half the kitchen, and is sooooooooo worth it.
Glinda's Chocolate Decadence
Preheat oven to 275°F.
Butter, then line with parchment (and butter that!) a 10" springform pan. (Also make sure you have a larger pan to use for the water bath... the only thing I have that a 10" pan fits into is the turkey roaster, but hey, whatever works, right?)
Melt together over hot water (or in a microwave):
- 14 oz. semi-sweet chocolate (the darker, the better)
- 2 oz. bitter chocolate
- 1/4 c. strong coffee
- 1/4 c. brandy or liqueur*
Stir until satiny smooth; let cool while you're dealing with the cream and eggs.
Combine:
- 6 large eggs
- 1/2 c. sugar
Stir over hot water until eggs are lukewarm. Beat at high speed until mixture is pale yellow and very fluffy (about 5 minutes).
Whip:
- 1/2 pint heavy (whipping) cream
until fairly stiff.
Carefully fold eggs and cream into chocolate, maintaining as much volume as possible.
Pour into buttered, parchment-lined (butter the parchment**) 10" pan.
Bake in water bath in cool (275°F) oven until slightly springy in center, at least an hour. This depends a lot on your oven, even if it heats to exactly 275° - in one friend's oven, it took an hour an a half, with me testing every 10 minutes.
(This is where you clean up all the bowls, and the beaters, and the spoons.)
Chill for at least 4 hours.
Note: After it's out of the oven, it'll fall; unlike a souffle, this is supposed to happen.
To unmold: Slightly heat bottom of pan. Run hot, wet knife around edge. Invert on flat surface (I use my fanciest cake plate, or a silver tray). Peel off the parchment.***
To cut, use hot, wet knife, cleaning thoroughly after each slice.
May be served with whipped cream, powdered sugar dusting, or raspberry sauce.****
* the original recipe called for dark rum, but I don't like rum. I've made this with several different alcohols - I once made *five* of these, in one day, for the 1998 Callahanicon; consensus was that the flavor of berry liqueurs gets lost in all that chocolate. Cointreau works well, though. I've thought about trying Pear Williams.
**confession time: before baking parchment was readily available, I used parchment from my calligraphy stash.
***and of course you're going to scrap off every morsel that's on the parchment and devour it, right?
****my all-time favorite is fresh raspberries.
Unreferenced footnote: Halving the recipe works fine, but causes the same amount of kitchen chaos, and if you're going to this much effort, and it's chocolate... well...
Still will I harvest beauty where it grows... -- Edna St. Vincent Millay
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| Re: Sunshine Contest - Round 2 [message #32383 is a reply to message #32368 ] |
Sat, 07 August 2010 21:21 |
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Glinda- Yours reminds me of a Pavlova.}:)
Ghoraibi- Almond Butter Cookies (adapted by me)
2 cups unsalted butter, softened
1 cup powdered sugar
1 cup granulated sugar
4 cups all purpose flour, plus 2tbsp for dusting
1 cup sliced almonds
1 1/2 teaspoon clear almond extract
1 pinch of ground cardamom
Preheat oven to 300 degrees. Beat butter on mixing bowl until fluffy. Cream in both sugars. Gradually add almond extract and pinch of cardamom.
Slowly add in flour. If using a handheld mixer, add half the flour, then mix in the other half using spoon. Otherwise, use a standmixer for all the flour, adding half at a time. Dough will be slightly stiff
Chill in the refrigerator for up to one hour or overnight. Roll out chilled cookie dough on a lightly floured surface. Shape rope about 1 1/2 - 2 inches thick. Cut diagonally into 1/4" thick diamond shapes. Place on ungreased cookie sheets or baking stones. In the center of each cookie slice, add several sliced almonds.
Bake for 12 minutes-15 minutes, or until just lightly golden along the edges. Remove from oven, cool on saheet 2 minutes and finish cooling on cookie rack.
Devour before the hubby finds them.
[Updated on: Fri, 13 August 2010 16:49]
Without Chaos, there can be no Order.
Semper Fi, Once a Marine, Always a Marine.
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| Re: Sunshine Contest - Round 2 [message #32385 is a reply to message #32368 ] |
Sat, 07 August 2010 21:31 |
Melda
Messages: 2
Registered: August 2010
Location: Western Canada |
Junior Member |
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I got this recipe out of a newspaper and have used it for years. The BEST chocolate chip cookies I've ever had. (I also registered for the purpose of posting in this thread  )
THE BEST Chocolate Chip Cookies
3/4 cup granulated (white) sugar
3/4 cup brown sugar, packed
1 cup butter, softened (I use half butter, half shortening or margarine)
1 teaspoon pure vanilla (I use normal vanilla and they're fine)
1 large egg
2 1/4 cups all-purpose flour (often I do half white, half whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts or pecans (optional)
2 cups semi-sweet chocolate chips or chunks
Heat oven to 375 F.
With an electric mixer, beat sugar, butter, vanilla and egg on medium speed until creamy. Add and stir in flour, baking soda, salt, and nuts, mix, and add the chocolate chips/chunks last. You'll need to really crank the mixer to make sure they're mixed in thoroughly. Spray cookie sheets and drop dough about three inches apart, allowing for spread. I bake 13 minutes, switching the pans 6.5 minutes in, but you can adjust according to your oven. The edges will be set but centres will still be soft, and they'll be light brown underneath. If you like crunchy cookies, bake a little longer, but when in the oven for the right amount of time they have a WONDERFUL chewy texture. Cool 2-3 minutes to allow cookies to set, but no longer or they'll stick to the pan. Remove to rack.
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| Re: Sunshine Contest - Round 2 [message #32388 is a reply to message #32368 ] |
Sat, 07 August 2010 21:36 |
librarykat
Messages: 565
Registered: October 2008
Location: Redneck Riviera |
Senior Member |
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My Key Lime Cheesecake is an unbaked cheesecake, so it's not for anyone who's leery of uncooked eggs. I've been making this for the past 9 years and no one has ever gotten sick from it, so ...
I've adapted this from several cheesecake recipes that I found online.
Use a 9-inch pie pan.
Crust - I use a standard graham cracker crust:
Preheat oven to 350 degrees F
1 c graham cracker crumbs
3 Tbs white granulated sugar
1/4 c butter, melted
Mix the cracker crumbs and sugar in the pie pan, pour in the melted butter and mix thoroughly, then pat into the pan; it'll be a fairly thin crust, the idea is to have just enough to hold in the cheesecake. Bake for 5 minutes and let it cool.
Cheesecake:
1 envelope (or 2 1/2 tsp) unflavored gelatin
3/4 cup key lime juice
2 large eggs, beaten
1 cup white granulated sugar
8 oz tub-style cream cheese
8 oz cream cheese, at room temperature
2 egg whites
1 1/2 tsp key lime zest
3/4 cup white granulated sugar
1 1/2 cups whipped cream
1. In a medium saucepan, dissolve the gelatin in the key lime juice for 3 minutes. Add 1 cup sugar, the zest, and the 2 beaten eggs.
2. Heat on stove at medium heat, while stirring, and cook for 10 minutes or until mixture thickens. Remove from heat and let cool slightly.
3. In a large bowl, beat the cream cheese on medium speed with an electric mixer until creamy. Slowly add the lime mixture and beat on low until smooth. Refrigerate the mixture until it's thoroughly cooled, stirring it every 10 minutes.
4. In another bowl, beat the egg whites until foamy or until soft peaks form. Slowly add the 3/4 cup sugar until incorporated.
5. Fold the egg white mixture into the chilled lime-cream cheese mix, and pour into the prepared crust.
6. Refrigerate until set, about 2 hours.
7. Spread whipped cream over the cheese cake before serving.
If you can't find fresh key limes, use the bottled key lime juice and grate the zest of a regular lime.
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| Re: Sunshine Contest - Round 2 [message #32393 is a reply to message #32368 ] |
Sat, 07 August 2010 23:30 |
katinseattle
Messages: 371
Registered: November 2008
Location: Seattle |
Senior Member |
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I didn't post Mildred Haines' Tomato Cake with Mother's adaptations and my adaptations of the adaptations because it didn't sound exciting enough. But it's the cake I demanded for my birthday most of my life. Even though it wasn't chocolate. It makes a nice moist spice cake. With additions.
½ cup sugar (or 1/3 cup honey)
½ cup brown sugar (or Succanat)
¼ cup shortening
1 cup canned tomatoes, tomato juice, or pureed fresh tomatoes
1½ cup sifted flour
1 cup raisins and/or nuts
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
Bake in 300 degree oven for 1¼ hour.
1 cup of any or all of the following can be added if desired:
Chocolate or butterscotch bits*
Coconut
Any dried fruit; i.e., cut up apricots, figs, prunes,etc.
Marachino cherries or other fruit used in fruit cakes.
*Chocolate chips are a great addition. Butterscotch, well, um, you need to like butterscotch a lot better than I do. But that one got eaten, too.
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| Re: Sunshine Contest - Round 2 [message #32399 is a reply to message #32368 ] |
Sun, 08 August 2010 01:14 |
dagra7
Messages: 8
Registered: January 2009
Location: Calgary, Alberta, Canada |
Junior Member |
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These are my infamous Death Brownies, which I admit to baking for any reason at all. They are intensely chocolatey; even a hardened chocoholic like myself can eat only 3 in one sitting
Death Brownies
1/2 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp. vanilla
3/4 cups flour
Chocolate chips, usually about 1/4 cup
In a saucepan or in the microwave at medium heat, melt butter and unsweetened chocolate together. Transfer to a bowl and mix in sugar, eggs, and vanilla. Add flour and chocolate chips. Pour into well-greased 8" x 8" cake pan, and bake at 350 degrees F for 30 minutes, or until a knife poked into the centre comes out clean (ignore signs of melted chocolate chips!). When cool, ice with Chocolate Butter Icing and place in fridge until icing hardens. Cover brownies and refrigerate or freeze.
Chocolate Butter Icing
(Note: the amounts given here are for these brownies, and equal half of a normal cake recipe)
1/6 (or half of 1/3) cup butter
2 1/4 cups icing sugar
1/8 cup milk
3/4 tsp. vanilla
1/4 cup unsweetened cocoa
Beat butter until fluffy (it helps to soften it up first!). Mix in 1 cup icing sugar. Add milk, vanilla, cocoa, and remaining sugar, and mix until combined. Continue adding milk until desired consistency is reached - it should be too thick to pour, but the more milk, the gooier the brownies.
Enjoy!
Adapted from Better Homes and Gardens New Cook Book
Cheers,
Amanda
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| Re: Sunshine Contest - Round 2 [message #32401 is a reply to message #32368 ] |
Sun, 08 August 2010 01:33 |
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Marina
Messages: 245
Registered: January 2009
Location: Near San Jose CA |
Senior Member |
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I was going to submit my Left-Handed Elven Bread recipe, but it doesn't seem to have made it into the family recipe document. If it's on my disk *anywhere*, it's in an application or two back, and I haven't installed the software needed to extract the data so that I can (sigh) reformat it AGAIN (heavier sigh).
Here's another of my breads, developed in the 1980's, when I was baking bread quite often.
Gold of the Immigrants Bread
2 loaves
Source/comments: Marina Fournier:
“Multi-ethnic backgrounds at work often prompt parties with an international potluck. I’m ‘Heinz 57 American’ (born in Japan for good measure), and this was one of my contributions. This resembles Portuguese or Hawaiian Sweet Bread, but I’ve added a few ingredients to honor some of the wonderful flavors and some of the different kinds of gold brought by the various waves of immigrants to this country: how many ‘golds’ can you find?”
t=teaspoon T=tablespoon I expect you know what c. stands for, right?
2 envelopes yeast
1/2 c. hot tap water
1/2 t. honey
1/2 t. saffron threads
[about a gram: I buy mine by the ounce ( a good one of my handfuls) at Indian groceries. MUCH cheaper]
2 T. boiling water
1 c. milk 4 oz. butter
1 t. ground cardamom
1 c. honey
4 eggs
1/4 t. salt
2 c. unbleached flour
1/3 c. orange flower water
zest & juice of 2-3 lemons
ca. 7 c. unbleached flour
Put the water in a bowl that will hold at least a quart. Sprinkle the yeast and honey over it. Whisk well, cover, and set in a warm place to proof—when the growth oozes over, it’s “proofed”. Measure the saffron before toasting. Oven-toast the saffron at 350˚F for 10 min., or until dry enough to pulverize. Pulverize, put in a cup, and pour boiling water over the spice. Let cool. Isn’t the color glorious?
Scald the milk, add the butter, cardamom, and honey; stir. Let dissolve and cool, then add the yeast sponge to it. Beat the eggs with the salt until frothy, and add to the yeast mixture. Add flour and beat until smooth. This will prevent curdling by the citrus. Add the citrus ingredients, and beat until the batter is smooth again.
Begin adding the rest of flour by cupfuls, stirring until you have a dough that is soft, but ready to knead. Turn the dough out unto a floured surface, and knead for a few minutes. Place the dough in a greased bowl (you might try one of these oils: olive, hazelnut, apricot, to add a little more flavor to the loaf), cover, and let rise until doubled, about an hour.
Punch down this dough and divide into two equal pieces (or more—this makes wonderful buns). At this point, if you are so moved, add 1 c. of some golden dried fruit: raisins of white grapes, apricots, papaya, lemon or orange peel. . . . but it’s very nice without. Shape the dough into slightly flattened round loaves, and let rise for another hour, or until do
A. Marina Fournier
❦If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful ❧ William Morris❦
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| Re: Sunshine Contest - Round 2 [message #32406 is a reply to message #32368 ] |
Sun, 08 August 2010 09:02 |
Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
Senior Member |
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Comfortably Numb Cookies
(these are adapted from a Diane Mott Davidson recipe. I actually sent Diane a note with the altered recipe, and she wrote me back, teasing me about it, but was glad that I enjoyed the recipe enough to fiddle with it. So, I apparently have a HISTORY of writing to favored authors! These cookies are a bit of work, so I generally only make them at the holidays, and hand them out as presents - no one ever complains, except that I only do them once a year.)
1 cup slivered/chopped & toasted almonds (or other nut - opt)
2 cups bittersweet chocolate chips (the darker the better - I usually use Ghiradelli double chocolate)
1 cup sun-dried cherries
1 cup unsalted butter, softened
1 cup granulated sugar
3 ounces cream cheese, softened
1 egg
2 ounces best quality unsweetened chocolate, melted gently then combined with...
2 tablespoons milk, allow that mix to cool a bit
1 1/2 teaspoons pure vanilla extract (none of that imitation stuff!)
1 cup plus 2 tablespoons flour (I am goofy with flour - I'll use whatever is handy around the house in combination - whole wheat, spelt, 10 grain, whatever. Feel free to be flexible)
1 cup old fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch processed cocoa
1 jar marshmallow crème
Preheat oven to 325 degrees F.
Spread slivered/chopped nuts on an ungreased cookie sheet and toast for 7-12 minutes, until they are lightly browned. Set aside.
Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cherries and cooled nuts; set aside.
In another large bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla extract.
In a blender, ½ a cup at a time, blend the oatmeal until it resembles a powder. Sift together the blended oatmeal, flour, baking powder, salt and cocoa, then add to the butter mixture. Blend in the marshmallow creme, stirring until thoroughly combined. Add the chips, cranberries and nuts. Stir until well mixed. Batter will be thick.
Using a 1 tablespoon scoop measure, measure out batter and place 2 inches apart on cookie sheets. Bake 13 to 17 minutes, until puffed and baked through. Cool on sheet 1 minute; transfer to wire racks to cool completely.
Yields about 3 dozen.
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| Re: Sunshine Contest - Round 2 [message #32407 is a reply to message #32368 ] |
Sun, 08 August 2010 09:03 |
jaccairn
Messages: 152
Registered: November 2008
Location: Kent |
Senior Member |
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jaccairn's Clootie Dumpling
This was originally my Great Aunt Suzie's recipe which she used to make from memory,it had been in the family for years before Mum persuaded her to write it down (which involved writing the amounts down as she made one as she couldn't remember the quantities otherwise.) We only tend to get it on Birthdays due to time required to watch the pot as it steams.
1 lb self raising flour
8 oz granulated sugar
Pinch of salt
4 oz margarine
1 oz cinnamon**
1 tsp mixed spice
¾ lb sultanas
¾ lb currants
½ - ¾ pt milk
1 tbsp syrup
1. Mix flour, salt and sugar together.
2. Cut margarine* into small pieces and add to mixture.
3. Add the spices a little at a time.
4. Add fruit.
5. Mix with milk until a soft consistency*** is achieved.
6. Mix in syrup.
7. Scald cloth**** in hot water then lay on surface and sprinkle inside with flour.
8. Place mixture inside and gather up sides and tie loosely.
9. Place a plate, raised slightly, into a pot and add boiling water. Ensure it does not cover the plate.
10. Place mixture in cloth on plate and steam for 3-4 hours. Do not allow to boil dry.^
11. Finish off in oven to form a skin. (About 170C, 10mins)
* Margarine (block type for baking) might be a holdover from the war time rationing (my Mum is eighty now so it's an old recipe) but I'm sure butter would work as well.
** Yes it does say an ounce of cinnamon, it used to say a pot of cinnamon but then they changed the packaging so we weighed what the pot held.
*** A soft consistency is basically enough milk so that you don't have any dry flour left. You want a strong wooden spoon as with all the fruit it is hard to mix.
**** A cotton cloth is best, you can use an old pillowcase if you have one, what you want is a large square of material.
^ If you have a large enough steamer I'm sure this will do. Plate wise we're talking a medium sized dinner plate, whatever will fit in your pot - the smaller the plate, the deeper the dumpling and the longer it will take to steam.
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| Re: Sunshine Contest - Round 2 [message #32430 is a reply to message #32368 ] |
Sun, 08 August 2010 11:31 |
claning
Messages: 266
Registered: February 2010
Location: California |
Senior Member |
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Betty's Butterscotch Brownies
Betty was my Mom. That was actually the name she was given at birth, and she always hated it when people thought it was short for Elizabeth. Her childhood friends used to call her "Lizz" just to watch her steam!
I have come to dislike dark chocolate because it's likely to give me migraines. When you begin to associate a taste with pain, it stops tasting quite so good. Mom was excellent at coming up with goodies I could happily eat.
These are chewy brownies, not the soft cake kind. This recipe probably originally came from a can or box or some other kind of label, because a lot of Mom's recipes did, but I have no idea what. At any rate it's been modified: among other things, the original called for 1/4 cup oil but I replaced half of it with yogurt.
Do not get the bright idea of using "butterscotch" chips in these. Commercial "butterscotch chips" are awful. We tried it: we know. The flavor called butterscotch is actually a combination of molasses and vanilla and caramelized sugar, so it's there already when these ingredients are mixed.
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2 Tablespoons cooking oil (flavored oil would probably be yummy)
1/4 cup plain nonfat yogurt
1 packed cup of light brown sugar (OR: 1 cup white sugar, 1 teaspoon blackstrap molasses. Yes, TEAspoon, it's strong stuff. I usually do it this way because I don't bake that often and brown sugar solidifies into concrete if you keep it around too long.)
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
Heat oven to 350 degrees. Grease an 8 by 8 inch pan.
Blend oil, yogurt and brown sugar. Add the egg.
In another bowl, mix the flour, baking powder and salt thoroughly (the recipe originally said to sift them, but my Mom was a maverick and declared that she never bothered to sift flour and could never see any difference). Add blended dry ingredients to wet ingredients.
Add the vanilla and nuts.
Pour into greased pan and bake for 25 minutes. Makes 16 at about 140 calories each (by my calculation).
O Chris Laning <claning@igc.org> - Davis, California
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| Re: Sunshine Contest - Round 2 [message #32451 is a reply to message #32368 ] |
Sun, 08 August 2010 19:30 |
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Headline - mysterious world-wide outbreak of sugar-chocolate poisoning - only common factor appears to be reading of Robin McKinley novels
Ellen Donald Mount's Pound Cake (my grandmother)
nothing extreme here, no two or three cups of heavy cream. "Cake" in our family basically means this cake.
2 cups sugar
2 sticks (1 cup) butter (REAL BUTTER, preferably unsalted)
6 eggs
1 tsp. lemon extract (almond also works)
1/2 tsp. grated nutmeg
2 cups flour
Butter and flour a tube (angel-food) cakepan. Helps to have the kind where the center lifts out, or cut parchment to fit the bottom.
Preheat oven to 350°F
Cream butter and sugar till fluffy. Add lemon extract, then add eggs one at a time, beating 1 minute on high after adding each egg.
Add flour and nutmeg, mix on low just until blended in, pour the fairly thick batter into cakepan, and bake for 50-60 minutes. Don't open the oven to check till at least the 50 minutes is up. It should rise up, cracking the first crusting, and then bake and set so that toothpick comes out dry. Sometimes for no discernible reason it falls down again. Never mind, it tastes just as good.
It was offered for sale by the slice at our Unitarian Fellowship's fundraising craft sale in the 50s. One woman, seeing the nutmeg, said, "Mrs. Mount, you've got weevils in the flour." Grandmother was livid - "It's the NUTMEG!" I don't remember if there was any later fallout from this - it had been a gracious gesture for my Presbyterian grandmother to make these cakes for that free-thinking group her daughter had gotten mixed up in. But ever after, someone tends to ask me if I remembered to put in the weevils.
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| Re: Sunshine Contest - Round 2 [message #32482 is a reply to message #32368 ] |
Mon, 09 August 2010 00:08 |
jkribbitdesigns
Messages: 16
Registered: May 2010 |
Junior Member |
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For the first contest, I posted that I would make Cranberry Pop Cake. That recipe is from "Always in Season: A Collection of Recipes from the Junior League of Salt Lake City, Utah" and it's perfect the way it is so I'm not even going to try modifying it so I can post it here. It is fantastic, though.
I can, however, post my favorite peach pie recipe. My college roommate invented it and she went on to be the head pastry chef of a well respected Seattle bakery.
Randolpha's Famous Peach Pie
Crust:
1 cup flour
1/8 cup milk
1/4 cup oil
pinch of salt
Mix ingredients. Roll out (using wax paper), put in dish, poke holes with a fork, bake at 350 for 10-15 minutes or until golden brown. Let cool
Cream Cheese Filling:
8 oz cream cheese
1/2 cup powdered sugar
2 tsp vanilla
3/4 cup whipping cream
Mix ingredients. Poor into pie shell. Chill.
Fresh Peach Layer:
Slice fresh peaches onto cream cheese filling. (3-4 good sized peaches should be plenty for both peach layers.)
Cooked Peach Topping:
2 cups fresh peaches (sliced or chunked)
1 cup sugar
2 TBS corn starch
2 TBS water
Combine ingredients over medium heat until dissolved. Turn heat up and bring to a boil. Boil until thickened. Cool. Pour over fresh peach layer.
Chill pie at least one hour.
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| Re: Sunshine Contest - Round 2 [message #32488 is a reply to message #32368 ] |
Mon, 09 August 2010 02:42 |
amp15
Messages: 96
Registered: February 2009
Location: Denmark |
Member |
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The original Danish Cracker Cake is fairly much just sweet crackers embedded in a mess of shortening, sugar, cocoa powder and egg, and while it was a treat when I was a child, I really wouldn't want to eat it today. My own cracker cake on the other hand is a real luxury with the chocolate intensity of a Sacher Torte. You can make it with apricot or orange jam, but I prefer either amarena cherries or Sct. Dafour black Cherry Jam.
ANETTE'S INTENSE CHOCOLATE CRACKER CAKE (6 big portion ones)
12 digestive crackers/biscuits,
1 cup (2.5 dl) heavy/double cream,
6 oz (150-180 g) intense (70% cocoa solids) dark chocolate,
1 teaspoon real vanilla extract,
4 tablespoon rum and/or fruit syrup such as the liquid from amarena cherries,
30-40 amarena cherries (that's most of a cup-size jar),
4 oz (100 g) dark´chocolate of the kind intended for glazing.
You'll also need a muffin tin for 6 big muffins or 6 ramekins, preferably big enough to contain a digestive without needing to break it.
Melt cream and chocolate together at low heat. Let it cool in the refrigerator for about an hour. In the mean time line the moulds with kitchen film/saran wrap, drain the liquid from the cherries in to a bowl, and carefully pat the cherries dry on kitchen paper. Reserve the 6 finest cherries for garnish.
Now add the vanilla and liquid to the chocolate and beat it to a smooth creamy consistency about like a medium peak whipped cream. If it's a bit too hard, let it stand on the table for a few minutes. If it's a bit too runny, just give it another 10 min in the fridge.
Next drop a heaped tablespoon of chocolate cream into the mould, place a digestive - top side down - on top, add another spoonful, press in 4-5 cherries, and add another digestive on top. Repeat in the other moulds. Press the cakes lightly together in the moulds, and let them harden in the fridge - either overnight or while you melt the glazing chocolate.
Once the chocolate has melted turn the cakes out of the moulds, and remove the film/wrap. Glaze the cakes and garnish with the reserved cherries. Put the cakes back in the fridge until about an hour before serving. Garnishing with fresh cherries, and serving with cherry ice cream and the remaining amarena liquid is pleasantly over the top.
Anette, the Great Dane
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| Re: Sunshine Contest - Round 2 [message #32509 is a reply to message #32368 ] |
Mon, 09 August 2010 11:33 |
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So many of these sound so very very good...
Anyhow, I've been wanting an excuse to make this anyway, so I figured I'd share.
Adapted from a recipe I found on Epicurious, raspberry cheesecake:
For crust:
~8 1/2 oz gingersnaps, finely ground in a food processor (makes approx 2 1/3 cups)
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
For filling:
20 oz cream cheese (2 1/2 eight-ounce packages), softened
8 oz mascarpone cheese at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 teaspoons Chambord (or your favorite raspberry liquor)
1/4 teaspoon salt
For topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt
Process:
Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Laying a parchment round in the bottom of the pan helps if you want to serve it on anything other than the springform bottom.
For the crust- Mix gingersnap crumbs and melted butter until all the crumbs are damp and pat into the bottom of the pan and slightly up the sides (1"-1.5" thick). Bake in the oven for about 10 minutes, then let cool completely. Leave the oven on.
Filling- Beat cream cheese, mascarpone, and sugar with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beat well after each addition. Add vanilla, lemon juice, Chambord, and salt and mix at low speed until everything is incorporated. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 30-40 minutes. Pull it out of the oven while you mix the topping, but leave the oven on.
Top- Mix together topping ingredients (can add more liquor if you want), and spoon over the slightly cooled cake, leave ~1/4" around the edges for the topping to spread. Bake for a final 10 minutes.
Run a knife around the outside edge of the cake to loosen it from the sides and help prevent cracking. Cool completely on the rack and then chill for 6-8 hours (yes, it really needs it!). Serve with lots of fresh raspberries. It's worth the wait!
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| Re: Sunshine Contest - Round 2 [message #32543 is a reply to message #32368 ] |
Mon, 09 August 2010 21:26 |
lirapkin
Messages: 1
Registered: August 2010
Location: Indianapolis |
Junior Member |
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Lemon Tea Cake
A true six-word story about this recipe:
Made cake. Dropped cake. Bought cake.
Although, technically, I only dropped half of the cake. The other half was delicious.
* 5 oz. room-temperature butter
* 2/3 C granulated sugar
* 2 large eggs
* grated zest of 1 unwaxed lemon
* 1 C + 1 T self-rising flour (FYI, 1 C self-rising flour = 1 C AP flour + 1/4 tsp baking powder)
* 1/4 tsp. lemon extract
* 1/4 tsp. vanilla powder (or 1/2 tsp. vanilla extract)
Prepare a cake pan with butter and flour (and baking parchment, if you like; I certainly do).
Beat the butter and sugar together until the mixture is pale and fluffy. Beat in the eggs, one at a time. Add lemon zest, lemon extract, and vanilla, and mix to combine. Sift the flour into the mixture and fold until well combined. Bake at 350 degrees F (unrepentant use of Imperial measurements, thanks very much) for 20 minutes. (If you double the recipe in anticipation of dropping the cake, it'll take 50 minutes.)
While the cake is in the oven, dissolve 4 tablespoons of sugar in the juice of one lemon. Pour over the cake immediately after it comes out of the oven. Release the cake from the pan—very carefully—when it’s cool.
I've also been looking for a good occasion to make a lime version of this cake.
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| Re: Sunshine Contest - Round 2 [message #32559 is a reply to message #32543 ] |
Tue, 10 August 2010 05:56 |
DrRo
Messages: 5
Registered: August 2010
Location: Western Australia |
Junior Member |
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Ok, I admit I just joined so that I could enter the competition... plus Robin said something about needing more forum members who bake Plus I'm rereading Sunshine, AGAIN... and it always makes me want to bake things
This is an entirely original recipe in that the cake base probably originated from a golden Wattle cook book sometime in the 19560s... my mum baked a lot of cakes (6 kids can eat a cake like locusts on a pea plant - gone in seconds) so i learnt it from her - using wooden spoon measurements - as in, 2 spoonfuls of butter! I'm trying to convert back to real weights. The rest came from one of those happy accidents of wanting to use something up and not knowing what to do
Berry Crumble Butter Cake
Heat oven to 180 deg
185g butter
1/2 cup sugar
2 eggs
2 cups self raising flour
~1/4 cup of milk
Berry mixture
Any combination of ~ 3cups of stewed berries. It works really well with stewed apricots or apples as well. The key to this is that the majority of the liquid is removed. Do this by sitting in a fine-ish sieve for several hours, or by sitting a heavy ladle in the mixture, and spooning out the fluid as it fills. The final mixture should be almost thick enough hold its shape when a spoon is drawn through the middle.
Crumble mix
2 eggs
1/2 cup caster sugar
2 cups dessicated coconut
Method:
Cream eggs and sugar, beat in eggs, then flour and finally mix in milk. Should be a nice smooth creamy batter consistency. Put mixture into a buttered and papered 23cm round tin (or about a 20 cm square one). Top with berry mixture.
Mix together crumble ingredients and strew over cake.
Bake for 1 to 1.5 hrs, until a skewer inserted into the cake comes out clean. If the topping starts to over-brown, cover with alfoil
Yum!
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| Re: Sunshine Contest - Round 2 [message #32578 is a reply to message #32368 ] |
Tue, 10 August 2010 15:20 |
Caryn
Messages: 31
Registered: October 2008
Location: Vancouver, Canada |
Member |
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Caryn's Cheesecake Montana
Makes enough filling for 1-10" pie plate plus a 6" baking dish, or some volume equivalent. Can slice off pieces of the smaller one and eat between graham crackers (digestive biscuits).
The recipe is from the US, and I'm living in Canada, so the amounts are in a mixture of metric and imperial. Recipe is fairly forgiving, so feel free to convert as needed.
Crust:
2 c. graham cracker crumbs (can buy a box of this in cookie aisle)
1/2 c. melted butter or margarine
1/2 t. cinnamon
Mix until all the same color, and press into the dishes to make the crust. Smooth with the back of a spoon to work it up the sides of the dish.
Filling:
2 - 250g bricks of Philadelphia-brand (ie, quality) cream cheese (two 8 oz pkgs US)
Beat well (it'll be stiff but smooth)
Mix together
1 c. sugar
1/4 t. salt
Cream into cream cheese (mix until texture changes and get slightly fluffier)
Mix together
3 large eggs (use a fork to beat until mostly plain yellow liquid)
1 t. real vanilla (not artificial which loses flavour when baked)
1/4 t. almond extract (in the baking aisle)
Add to above and beat well. Once it looks creamy and well mixed, turn off beaters and clean all the extra cream cheese and such off them into the batter and stir by hand.
Then gently fold in 500 ml full-fat sour cream (2 cups US) until the filling is -mostly- a single color. Some faint swirls of sour cream are okay, because you don't want to mix it too hard.
Pour into the pans, leaving a bit of space for the filling to puff up.
Bake at 375F for 35-40 minutes (smaller dish will be finished first usually).
They are done when they puff up and crack around the edges and the centre will still look soft.
Cool on the counter and then chill for four hours. Do not wrap too tightly when transporting as the filling will weep a bit on contact with plastic wrap.
cameron@sff.net
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| Re: Sunshine Contest - Round 2 [message #32580 is a reply to message #32368 ] |
Tue, 10 August 2010 16:21 |
hhayes
Messages: 14
Registered: August 2009
Location: Seattle, WA |
Junior Member |
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Well, I don't know if Sunshine is a pink kind of girl, but Robin sure is and this one turns out almost electric. It is one of those dishes that looks so strange you are almost afraid to eat it, but when you do you love it and it is perfect for summer.
It may pretend to be a Jello mold, but like sunshine should not be underestimated. It is so much more fun than a Jello mold.
Hilary's pink fluff (that's what my friends call it but it is my grandma's recipe)
Ingredients:
2, 3oz packages of Raspberry or strawberry Jello
2 cups boiling water (don't follow the back of the Jello box or you will get melting, pink, outer space creature, fluff)
10oz frozen raspberries or strawberries
1 pint whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 large angel food cake
1. Dissolve Jello in boiling water, add raspberries (if using ones that are packaged add any juice left over as well). Chill until partially thickened.
2. Break cake into roughly 1 1/2in pieces and set aside in a large (huge) bowl.
3. Beat whipping cream until thick, adding sugar and vanilla. fold into Jello mixture.
4. Pour mixture over cake pieces and toss with spatula to coat evenly. return to 10" tube pan and chill until set (about 8 hours)
can be made a day ahead but should be eaten the same day it is served (another reason this reminds me of Sunshine).
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| Re: Sunshine Contest - Round 2 [message #32617 is a reply to message #32368 ] |
Wed, 11 August 2010 01:20 |
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SusFe
Messages: 27
Registered: May 2010 |
Junior Member |
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Oh my. So many yummy recipes already posted, so many clever names - yum! There's nothing terribly clever about mine, but these are tasty, and pretty to look at, too.
Rose Spirals
6 oz cream cheese (neufchatel works fine)
1/2 cup butter
2 cups flour
6 oz rose-petal jam*
1/2 cup chopped nuts of your choice
Cream the cream cheese and the butter together. Blend in the flour. Split the dough into two batches. Roll out first batch until it's about 1/8 of an inch thick. Spread 3 oz of the jam across the surface of the dough, and then sprinkle on half of the chopped nuts. Roll up the dough (carefully) into a log. Wrap in waxed paper and start chilling it in your refrigerator. In the meantime, roll out, spread, and roll up the second half of the dough in the same manner. (Or go crazy and use a different jam/nut combo in the second roll.)
Chill logs for a minimum of 3 hours. Slice each roll thinly and place slices on baking sheets. (These cookies will not spread when baked.) Bake in a 350-degree F oven for about 35 minutes. Enjoy with a nice cup of tea.
*I posted my recipe for rose-petal jam earlier this year. Or you can buy some in stores, or use your favorite jam or jelly.
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| Re: Sunshine Contest - Round 2 [message #32622 is a reply to message #32368 ] |
Wed, 11 August 2010 09:16 |
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Honey_Bee
Messages: 86
Registered: October 2008
Location: Tennessee |
Member |
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I created this recipe after my chocolate allergy arose and I had to turn away from the most delectible food in the world. I also credit CHALICE with heavily influencing this recipe.
The Next-Best Thing to Chocolate--Honey Cake
1/2 cup honey (I'd recommend a light honey: clove or orange blossom)
1/2 cup butter, softened
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, warm
Additional flavorings optional (i.e. vanilla, citrus zest)
Preheat oven to 350 degrees. In a large bowl, cream together honey and butter. Mix in eggs. In separate bowl, combine dry ingredients.
Alternate mixing in a portion of dry ingredients with the warm milk until you have a smooth batter. The alternating is to keep it from lumping, which it will!
Here is where you would add any flavorings you desired.
Pour into loaf pan or an 8-in cake pan or cupcake pan, which ever is your preference. (Personal note: I'd not recommend the loaf pan, it tends to be too deep and the cake doesn't always bake through but sometimes it does come out wonderfully...it's finicky). Bake for 30-45 minutes or until the top is firm when tapped.
"All knowledge is worth having."
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| Re: Sunshine Contest - Round 2 [message #32649 is a reply to message #32368 ] |
Wed, 11 August 2010 22:28 |
jojo068
Messages: 1
Registered: August 2010
Location: Pennsylvania, U.S. |
Junior Member |
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Midsummer Bliss
(For when the temperature is soo hot you can't bear to turn on the oven!)
1 container (fresh or frozen) strawberries (size determined by personal preference) cut up
1 500ml bottle champagne (or asti spumanti)
2 tablespoons sugar (or to taste)
1 teaspoon REAL vanilla extract
1 angelfood cake
whipped cream
1 bar of your favorite chocolate bar, chilled
Place berries in sealable plastic bag or container, add entire bottle of champagne, sugar, and vanilla. Seal, then chill for at least 2 hours, giving bag or container a good shaking at least 3 times while chilling. Then slice cake, spoon some berries and liquid over slice(s), top with whipped cream and shave some chilled chocolate over the top.
You can substitute other berries,and this is also wonderful over cheesecake, just strain the liquid first.
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| Re: Sunshine Contest - Round 2 [message #32661 is a reply to message #32368 ] |
Thu, 12 August 2010 07:29 |
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Lissy
Messages: 42
Registered: November 2008
Location: New Zealand |
Member |
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Ok, for another copy of Sunshine I said I'd bake Dawn Flambe Surprise Cookies - so I thought I'd better make up the recipe to go with the name (seems right, for Sunshine, to make up a recipe). After some thought I decided it would work better to flambe muffins, or a mixture on top of muffins - so I took a stock muffin recipe and fiddled with it a bit - changing spices, quantity of butter (increased by half) and amount of sugar (reduced - I know, Sunshine wouldn't have, but I like the effect). Oh yes, and adding fruit, pecans or walnuts, and chocolate.
Dawn Flambe Surprise Muffins
So, muffin mix:
1/2 cup butter, melted
1/2 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons (tsp) baking powder
1/2 tsp mixed spice
1 cup chopped canned peaches (fresh would probably work even better but I'm working with what's in the cupboard mid-winter)
1/4 to 1/2 cup walnuts or pecans
1/4 cup roughly chopped dark chocolate (I used 60% cocoa)
zest of one mandarin (this really lightens up the flavour, so to speak)
Mix wet ingredients, add dry ingredients and stir through fruit, choc and nuts at the end just before putting into muffin tins - with paper cups so you can remove and flambe them with ease. Bake at 200 degrees C for 20 minutes. Try not to eat them before applying flambe mix (this is tough, I lost three to sampling before getting the mix on).
So, while the muffins baked, I made a quick sticky fruit mixture to flambe. This turns out to be the tricky bit (for someone who hasn't done much flambe cooking anyway). I wanted to use raspberries, but only had peaches and a mixed berry combo with black currants, raspberries and blueberries. Actually the blackcurrants gave the mix a lovely zing that contrasts well with the muffins.
Berry flambe mix
1 cup berry mix
1/4 cup peaches
3 tablepoons soft brown sugar (molasses sugar might be a good substitute)
75 grams butter
brandy or amaretto to flambee
Melt together in a saucepan until berries are mushy but still holding their shape. Remove from heat, stir through liqueur of choice - I found some apricot liqueur, but brandy or amaretto would also work well.
Apply about a tablespoon of mix to each muffin just before it is consumed, making sure there is a small hollow in the middle of the mixture to contain the alcohol, and light! (Don't eat until the flames have gone out of course). ... I should mention that it took several goes for me to get the brandy to light. So much for instant vampire flambe.
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| Re: Sunshine Contest - Round 2 [message #32676 is a reply to message #32675 ] |
Thu, 12 August 2010 14:50 |
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Wait, wait, wait, are you sure that's all of it? chocolate, butter, eggs, and sugar? Isn't there any flour? How can it bake into a cake?
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| Re: Sunshine Contest - Round 2 [message #32700 is a reply to message #32699 ] |
Fri, 13 August 2010 01:07 |
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I was at a dinner a few months ago where the dessert was flambéed, with the chef brought out to perform next to the tables. She had a little burner on a cart, and heated the alcohol/topping mixture over it and lighted it while she had it over the heat, then poured the blue flames over the platter of dessert (they turned off most of the lights, so it showed better.)
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Re: Sunshine Contest - Round 2