Friday, November 20, 2009

Tips

Baking Tips for Fabulous Gluten-Free Bread

  • Have all the dry ingredients at room temperature.
  • Water should be 110 to 115 degrees F (too cool and the yeast won't rise; too hot and the yeast will die).
  • Yeast should be fresh- check the expiration date.
  • After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate the bits of flour on the edges; I had to do this twice.
  • Immediately after the mixing/kneading cycle was finished I reached in and removed the paddle; then smoothed and pressed the dough and with wet fingers to even out the shape. It's not necessary to do this; I just prefer removing the paddle from the loaf ahead of time.
  • When the dough was resting I sprinkled a generous tablespoon of sesame seeds all over the top.
  • When the machine beeped "done". I immediately removed the pan from the hot machine, and within a minute released the bread from the pan (if you don't do this, it steams and gets a bit soggy) and placed it on a wire rack to do the thump test. It should sound hollow when tapped. And the loaf should feel firm (not squishy).
  • I thought the sides were a tad soft so I placed the naked loaf directly into the oven- on the center rack- and turned on the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread it sounded hollow. The crust was crusty. Done.
  • Cool the loaf on a wire rack. Slice when cooled with a sharp serrated knife. (If you don't wait for the loaf to cool the bread will not slice evenly.)
  • I am thinking this bread would make fabulous burger buns and pizza crust.
  • A note regarding altitude. At high altitude- you may only need one egg's worth of egg replacer. Experiment.
  • Readers sometimes ask if they can lessen either the oil or the sweetener in a recipe- in this case, I'd suggest, no. What really makes this bread tender and not crumbly is the give it gets from the honey and oil. When you don't use eggs or butter, you need to boost the stickiness factor- and flavor. That's why I use good tasting olive oil and honey (agave would work).
  • Yes, you could use real eggs in this recipe- I don't see why not. Beat two large happy organic free-range eggs.
  • If you find the center sinking, the dough may be too wet. Use less liquid- start with a tablespoon or two less liquid. If you use milk or non-dairy milk instead of water this could produce a denser loaf as well.
  • If the bread is gummy in the center use less honey or agave; both are humectant. If you use flax seed gel as an egg replacer, this can also create a gummy dough.

Tips

Healthy Homemade Cake Recipe Tips

When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter: Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Thursday, November 19, 2009

Gluten-Free Vanilla Cupcakes with Mocha Icing

Gluten-Free Vanilla Cupcakes with Mocha Icing

Vegan Vanilla Cupcakes with Mocha Icing Recipe

The world is my oyster. No, wait. I'm allergic to oysters. And even if my body did not rebel in rather alarming ways upon the ingestion of those slimy little devils, truth is, I would much prefer a cupcake. Tender, soft sweetness in exactly the right portion. Not too big. Not too aggressive. Not too much. Just right. Texture, in all honesty, is a big issue for me. Size is an issue. And taste, well, that goes without saying [keep those tinny bean flours to yourself, please].


If I was a storybook character I would inhabit The Princess and the Pea.



Except that it would have to be The Gluten-Free Casein-Free Princess and the Pea (which by the way, I'm also allergic to- the pea, that is). While others around me appear to sail oblivious through the onslaught of sensory stimuli and proteins that is life in the twentieth and twenty-first centuries, I've been blessed (and I use the term ironically) with the uncanny aptitude of hearing, smelling, feeling every little particle and nuance packed into our molecular frenzy of unstable equilibrium. I can sleep on a stack of twenty mattresses but if there is a single lonely pea beneath I am sure to sense it.

And it will keep me up all night.

Which brings me back to cupcakes. For those of us with acute sensory awareness a cupcake is a small and lovely gift. When done right, a cupcake is tender and not too chewy, not too crumbly, dense or assertive. It's not too abrasive in its flavor or too dull. It's not too hot or too cold. It's not too chic and bitter or too cloying and sweet. It doesn't stuff you till you're stupid. And it doesn't demand attention. It's not a diva. It's not competitive. A cupcake is perfectly happy to be what it is even if it won't garner food awards or get its own TV show and cookware line. A cupcake is very postmodern zen and unapologetic. It is what it is. You can take or leave it. The cupcake doesn't care.

Because a well done cupcake is simply perfection.


Vegan Vanilla Cupcake with Mocha Icing Recipe


Vanilla Cupcakes with Mocha Icing- a Vegan Recipe

I frosted these little vanilla beauties with mocha flavored icing because I love the combo of coffee and chocolate. But straight up chocolate would also be delicious. Sprinkles, as always, are optional.

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners

In a mixing bowl, whisk the dry ingredients together:

1 cup sorghum flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in:

1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large happy eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon light tasting vinegar

Beat with a mixer until the cake batter is smooth- roughly 2-3 minutes.

A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free thing.

If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Make your icing.

Dairy-Free Mocha Icing Recipe

When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to stiffen it.

2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla

Starting with the least amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.

Chill the frosting before using it. I chill it, covered, for roughly an hour.

Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Makes twelve cupcakes.

Gluten-Free Chocolate Cupcakes with Coffee Icing

Gluten-Free Chocolate Cupcakes with Coffee Icing

Vegan Chocolate Cupcakes Recipe with Coffee Icing - a vegan and gluten-free egg-free dessert

Before we get to my latest cupcake recipe, I want to share something. Maybe it's the pending new moon, that cyclic siren pulling us toward our shadow, toward letting go, shedding the outworn for the sake of a fresh new start. Or maybe it's the flurry of family birthdays that cluster in June and July. My sons and I are summer babies, born into heat and greenery and the sounds of summer, the poetry of bird calls and open windows. Whatever it is, I feel like spilling the beans. Not the whole kettle. Just a handful. Between baking cupcakes.



After a certain age you get, well. Tired.

Tired of squeezing your self into one-size-fits-normal. Tired of accommodating others' expectations. Weary of scanning your body through a Madison Avenue filter. Exhausted pretending you care about Jimmy Choo's or football. Irritated at your automatic reflex to fit in, find the perfect greeting card, be nice. That nice woman. The one the neighbors like.



It sneaks in slowly on tiny paws, this anarchy. This wildness.

It starts in dreams and keeps you awake at night with its low throated hum. You can feel it growing, toothy and buzzing inside you, like some fractal shattering, cracked spiral candy. Like flinging honey and bee stings into thunder. Inescapable. A rush. A roaring undertow- this need for life.

A life lived true.


Vegan Chocolate Cupcakes with Coffee Icing Recipe


Chocolate Cupcakes with Coffee Icing- a Vegan Recipe


If you don't care for the taste of coffee, use plain water or a light rice milk in the batter in place of the coffee and make a vanilla or chocolate flavored icing.

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.

Whisk together the dry ingredients:

3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in and beat till smooth:

1 cup warm coffee (not too hot or it will make the potato starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
3 tablespoons light olive oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting vinegar

Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.

Using an ice cream scoop, plop the batter into the cups and smooth the tops.

Bake in the center of a preheated oven till done- about 20 minutes or so.

Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).

Frost when completely cooled. See recipe for coffee flavored icing below.

Karina's Notes on gluten-free vegan batter:

Gluten-free vegan batters are a tad different than wheat and white flour batters. They are stiffer at first, then stretch and get sticky as the xanthan gum and egg replacer do their thing.

If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.



Vegan Coffee Icing Recipe

2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla

Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. beat for two minutes or so until smooth.

If you need to stiffen the frosting, add a little more confectioner's sugar.

Chill the frosting before using it. I chill it, covered, for roughly an hour.

Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Makes twelve cupcakes.

Vegan Orange Creme Frosting Recipe

Vegan Orange Creme Frosting Recipe

Use your favorite vegan buttery spread instead of the soy-free Spectrum Organic Shortening, if you prefer.

In a mixing bowl beat:

1/4 cup Spectrum Organic Shortening
1 teaspoon bourbon vanilla
2-3 tablespoons fresh orange juice- more as needed
2 cups organic powdered sugar



Start with 2 tablespoons juice. Don't add too much juice too soon. Go slowly. Beat on medium high until the frosting is smooth and creamy. If it is too thin, add more sugar; too stiff, add a spoonful of orange juice. You want a medium bodied icing.

Spoon the frosting into a zip-closing plastic sandwich baggie, press out the air and seal tight. Cut a very small hole in one of the bottom corners-- not too big. To frost, place the cut tip over the cupcake, near an outer edge, and squeeze the bag of frosting, gripping it tightly and moving in a circular motion, spiraling in toward the center, until the swirl of icing covers the cupcake.

Top with a few pieces of orange zest. Or try a sprinkle of flaked coconut, finely chopped pecans or walnuts.

Place in a freezable container to chill or freeze. Once frozen, you can wrap each cupcake individually for single treats, if you like. Remove wrapping before thawing. To keep the icing intact.

Makes 12 cupcakes.

Karina's Notes:

This cake batter would make a luscious orange birthday cake. The amount of batter in this recipe should make one 8 or 9-inch round layer. Double it for a two-pan layer cake; and double the frosting.

If you can use eggs, use 2 large happy eggs, beaten.

Orange juice should be fresh squeezed at room temperature. I use California navel oranges. Using an ice cold commercial orange juice with added vitamin C, or citric acid, may affect the batter's consistency and rise (too much acid).

Before you grate the zest, wash the orange. And don't include the bitter white layer.

For those of you needing a citrus-free birthday cake, try my Banana Spice Cake and Cupcakes recipe.

For those of you unable to find sorghum flour, I imagine you can substitute rice flour. I'm not a big rice flour fan, but if it's the one gluten-free flour you can use, try it and let me know how it works. I might let the batter sit for a few minutes, too, if using rice flour. This helps soften the gritty texture of it.

Sugar provides some of the structure of this cake. If you shun cane sugar and use a liquid sweetener instead, you may have to add more structure. Those of you more adept at baking with agave, please leave a comment if you have some insight for our sugar-free readers.

Frosted Orange Creme Cupcakes - Vegan and Gluten-Free

Frosted Orange Creme Cupcakes - Vegan and Gluten-Free

Gluten-free Orange Creme Cupcakes Recipe

On my To-Do List for nearly forever has been creating a gluten-free vegan recipe for my favorite birthday treat- a fresh and fragrant orange cake with orange creme frosting. Since it isn't my birthday until June (and it's just the two of us living out here in our little casita in the coyote run hills) I decided to experiment with making cupcakes instead of a layer cake. Orange cupcakes just sounded fun for spring. Sunny and sweet. And I needed cheering up. I've been a bit blue since the house sale fell through.

Tips

Karina's Notes:

This yummy bread was not only the most successful egg-free yeasted bread to date- the taste, texture and tenderness make it one of my all-time top faves in gluten-free bread land. It didn't crumble. And it didn't taste ricey (well, duh...there's no rice!). The combination of sorghum and millet with potato starch imparts a springy bread texture that reminded us both of our favorite ciabatta bread recipe from our pre-gluten-free days.

Karina's Baking Tips for Fabulous Gluten-Free Bread

  • Have all the dry ingredients at room temperature.
  • Water should be 110 to 115 degrees F (too cool and the yeast won't rise; too hot and the yeast will die).
  • Yeast should be fresh- check the expiration date.
  • After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate the bits of flour on the edges; I had to do this twice.
  • Immediately after the mixing/kneading cycle was finished I reached in and removed the paddle; then smoothed and pressed the dough and with wet fingers to even out the shape. It's not necessary to do this; I just prefer removing the paddle from the loaf ahead of time.
  • When the dough was resting I sprinkled a generous tablespoon of sesame seeds all over the top.
  • When the machine beeped "done". I immediately removed the pan from the hot machine, and within a minute released the bread from the pan (if you don't do this, it steams and gets a bit soggy) and placed it on a wire rack to do the thump test. It should sound hollow when tapped. And the loaf should feel firm (not squishy).
  • I thought the sides were a tad soft so I placed the naked loaf directly into the oven- on the center rack- and turned on the temp to 350 degrees. I baked it for another 12 to 15 minutes, keeping an eye on it. When I tapped the bread it sounded hollow. The crust was crusty. Done.
  • Cool the loaf on a wire rack. Slice when cooled with a sharp serrated knife. (If you don't wait for the loaf to cool the bread will not slice evenly.)
  • I am thinking this bread would make fabulous burger buns and pizza crust.
  • A note regarding altitude. At high altitude- you may only need one egg's worth of egg replacer. Experiment.
  • Readers sometimes ask if they can lessen either the oil or the sweetener in a recipe- in this case, I'd suggest, no. What really makes this bread tender and not crumbly is the give it gets from the honey and oil. When you don't use eggs or butter, you need to boost the stickiness factor- and flavor. That's why I use good tasting olive oil and honey (agave would work).
  • Yes, you could use real eggs in this recipe- I don't see why not. Beat two large happy organic free-range eggs.
  • If you find the center sinking, the dough may be too wet. Use less liquid- start with a tablespoon or two less liquid. If you use milk or non-dairy milk instead of water this could produce a denser loaf as well.
  • If the bread is gummy in the center use less honey or agave; both are humectant. If you use flax seed gel as an egg replacer, this can also create a gummy dough.

Delicious Gluten-Free Bread Recipe

Delicious Gluten-Free Bread Recipe

My Delicious Gluten-Free Bread Recipe

Most gluten-free bread recipes rely on eggs for texture and rise. Not this one. This gluten-free bread is tender, crusty, vegan, dairy-free, rice-free, and egg-free. I baked it in my Breadman bread machine.

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 tablespoon rapid dry yeast

Wednesday, November 18, 2009


Myspace Comments - Funny Dancing Cows Myspace Calendar Fun Quizzes Dumb Tests MySpace Quizzes

Strawberry Dream Cake Recipe

Strawberry Dream Cake Recipe

Cake
3 1/2 cups
2 cups
4 tsp
1 tsp
6 Tb
1 1/4 cups
4 tsp
4

Filling
4 tsp
5 Tb
1 1/4 cups
3 1/2 cups
5 Tb
2 1/2 pints


Sifted cake flour
Granulated sugar
Baking powder
Salt
Unsalted butter
Half and half
Vanilla
Eggs


Unflavored gelatin
Water
Raspberry jam
Whipping cream, cold
Granulated sugar
Fresh strawberries





Oven Temp ~ 350° Baking Time ~ 45-55 Min.
Pan Type ~ 10 inch springform pan



Preheat oven, butter springform pan.

Cake: Sift the flour, sugar, baking powder, and salt into a bowl. Add the butter, 3/4 of the half-and-half, and vanilla; beat on high speed for 2 minutes. Scrape bowl, add remaining half-and-half and eggs. Beat for 2 more minutes. Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean. Cool in pan ten minutes then remove from pan and cool completely on wire rack.

Filling: Reserve enough of the best strawberries to decorate the top. Slice the remaining strawberries; set aside. In a small bowl, sprinkle the gelatin over the water and allow it to sit for five minutes. Place the bowl in a pan of simmering water, stirring occasionally until the gelatin is dissolved. Add the raspberry jam. In a large bowl, beat the cream just until soft peaks form. Add sugar and gelatin mixture and beat until stiff peaks form. Taste and add more sugar, if desired.

Assembly: Slice the cake into three layers. Spread 1/4 of the cream on the bottom layer; cover with 1/2 of the sliced strawberries. Repeat with second layer and place third layer on top. Cover top and sides of cake with cream. With a pastry bag, pipe rosettes of the remaining cream around the top edge of the cake. Completely fill the center of the cake with whole strawberries, base down. Refrigerate until ready to serve.

Blueberry Nut Crunch Cake Recipe

Blueberry Nut Crunch Cake Recipe

1 can ( 20 oz )
3 cups
1 cup
1 box
1/2 cup
1 cup
Crushed pineapple
Fresh or frozen blueberries
Sugar
Duncan Hines yellow cake mix
Margarine
Nuts, ground fine

Oven Temp ~ 350° Baking Time ~ 30 - 40 Min.
Pan Type ~ 13x9-inch pan


Preheat oven, grease a pan.
Pour pineapple and juice in. Sprinkle blueberries over pineapple. Pour 3/4 cup sugar over berries, sprinkle cake mix dry over berries.

Melt margarine and pour over cake. Pour remaining sugar over this and sprinkle nuts over this.

Bake. Cut through with a spoon in several places to let juices come through and cook 10 or 15 more minutes. Can be served with Cool Whip or ice cream.

Tiramisu Cheesecake Recipe

Tiramisu Cheesecake Recipe
Italian Delight

1 box (12 oz)
5 tsp.
3 Tb
4 (8 oz) pkg.
1 cup
1 cup
4
1 cup
2 Tb
Vanilla wafers (approx. 88 wafers) divided
Instant coffee, divided
Hot water, divided
Cream Cheese
Sugar
Sour Cream
Eggs
Cool Whip whipped topping
Unsweetened cocoa powder

Oven Temp ~ 325° Baking Time ~ 1 Hour
Pan Type ~ 9 inch springform pan

Preheat oven, ( to 300°F if using a dark nonstick 9-inch springform pan). Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 3-1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.

Cake 'n Cheesecake Recipe

Cake 'n Cheesecake Recipe

Cheesecake topping:

8 oz.
2/3 cup
1/2 cup
1 tsp.
2
Cream cheese
Sugar
Sour cream
Pure vanilla extract
Eggs

Cake batter:

1 cup
1 tsp.
1/2 tsp.
4 oz. or 1 stick
2/3 cup
2
1 Tb
1 tsp
Sifted all purpose flour
Baking powder
Salt
Unsalted butter
Sugar
Eggs
Milk
Pure vanilla extract

Sour cream topping:

1 cup
2 Tb
1 tsp
Sour cream
Sugar
Pure vanilla extract

Oven Temp ~
350° Baking Time ~ 40 - 45 Min.
Pan Type ~ 9 x 9 inch pan


Topping:
Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.

Cake:
Sift dry ingredients together. Cream butter and sugar, then beat in eggs, milk and vanilla. Stir in dry ingredients.

Spread cake batter over bottom and sides of pan, spreading much thinner on sides. Spoon cheesecake mixture over batter.

Bake until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.

2 Minute Chocolate Cake Recipe

2 Minute Chocolate Cake Recipe

1/2 cup
1/2 cup
2 level Tbsp
pinch
1/4 cup
1/2 cup
1
a little
Self-raising flour
Superfine Sugar
Cocoa
Salt
Melted butter
Milk
Egg
Vanilla

Oven Temp ~ 350° Baking Time ~ 35 - 40 Min.
Pan Type ~ 7 inch cake pan

Preheat Oven, Grease and flour pan.

Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.

Apricot Coffee Cake Recipe

Apricot Coffee Cake Recipe

Vegetable oil spray for misting the pan
Flour for dusting the pan

1 Pkg (18.25 oz)
3/4 Cup
1/2 Cup
1 tsp
1 Pkg (3.4 oz)
1 Cup
1/2 Cup
1/4 Cup
4
2 tsp
Plain White Cake Mix
Finely chopped Dried Apricots or Cherries
Miniature Semisweet Chocolate Chips
Ground Cinnamon
Vanilla Instant Pudding Mix
Sour Cream
Vegetable Oil
Granulated Sugar
Large Eggs
Confectioners Sugar

Oven Temp ~ 350° Baking Time ~ 40 x 45 Min.
Pan Type ~ 12 cup Bundt pan

Place a rack in the center of the oven and preheat the oven. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Set the pan aside.

For the streusel filling, place 2 Tb cake mix, the apricots, chocolate chips and cinnamon in a small mixing bowl and stir until well combined. Set aside the bowl.

Place the remaining cake mix, pudding mix, sour cream, oil, sugar and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase with mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour 2/3 of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the batter in the pan. Pour the remaining 1/3 of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.

Bake the coffee cake until it is light brown and springs back when lightly pressed with your finger. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the apricot coffee cake to a serving platter to slice and eat while still warm.
Sift confectioners sugar over the top for garnish.

Tips

Healthy Homemade Cake Recipe Tips

When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter: Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.


Grab This Gadget Here

KEK CHEESE NESTUM COKLAT

KEK CHEESE NESTUM COKLAT

Bahan-bahan A :
15 biji kuning telur
6 biji putih telur
250 gm gula halus
200 gm tepung hongkong
1 sudu makan ovelette

Bahan-bahan B :
150 gm mentega
250 gm cream cheese
1 sudu makan susu manis
150 gm cooking coklat dicairkan
1 gelas nestum keluarga dikisar halus
Pewarna hijau, kuning dan coklat

Cara membuatnya :

1. Pukul semua bahan A hingga kembang.
Masukkan bahan B yang telah dipukul.
2. Gaul rata. Bahagi kepada 3 bahagian :

i) Warna kuning perisa vanila
ii) Warna hijau dicampur nestum
iii) Warna coklat dicampur cooking coklat

3. Lapis warna kuning hingga habis.
Lapis warna hijau juga hingga habis dan akhir sekali warna coklat sehingga habis.

KEK LAPIS INTERNET

Bahan-bahannya :-

10 biji telur ayam
300 gm gula halus
300 gm tepung hong kong
16oz butter
1 tin susu manis
1 tin seri kaya
1 paket santan serbuk
1 sudu teh esen vanila
1 sudu besar ovallete

Cara membuatnya :-

1. Pukul butter dan susu sampai putih.
2. Di tempat lain, pukul telur, gula, ovallete dan vanila sampai kembang.
3. Kemudian, masukkan tepung sedikit demi sedikit ke dalam adunan. Satukan kedua-dua adunan.
4. Masukkan serbuk santan dan seri kaya. Kacau rata-rata dan sebati.

5. Bahagikan adunan ini kepada 5 bahagian seperti berikut :

i) Merah - 7 sudu makan
ii) Kuning - 7 sudu makan
iii) Hijau - 7 sudu makan
iv) Ungu - 7 sudu makan
v) Coklat – 7 sudu makan

6. Selebihnya warna asal dibahagi untuk bahagian atas dan bawah.
7. Bakar sebahagian warna asal melereng 7/8 sudu. Gunakan api atas sahaja.
8.Kemudian lapis dengan adunan berwarna tadi.
9. Bakar secara melereng juga. Akhir sekali adunan biasa di bahagian atas di bakar secara lurus dengan api atas dan bawah dengan suhu 180ÂșC.

KEK LAPIS BEGAWAN SOLO

Bahan-bahannya : -

18 biji kuning telur
4 biji putih telur
350 gm mentega
250 gm gula kastor
110 gm tepung hong kong
4 sudu besar susu manis
1 sudu besar pewarna ungu
1 sudu besar pewarna kuning
1¾ sudu teh esen pisang
1¾ sudu teh baking powder
100 gram horlick

Cara membuatnya :

1. Mentega dan susu dipukul hingga putih.
2. Telur dipukul sebentar, masukkan gula.
3. Campur kedua-dua adunan tadi, kacau hingga rata.

4. Bahagikan kepada dua bahagian :

~ warna kuning
~ Warna ungu ditambah esen pisang

5.Bakar berlapis-lapis setiap lapisan disapu dengan mentega yang lebih tadi.

KEK STRAWBERRY COKLAT

Bahan-bahannya :

15 biji kuning telur
6 biji putih telur
16oz mentega
8oz tepung gandum
8oz gula halus
5oz cooking coklat
2 sudu teh strawberry paste
2 sudu teh baking powder
5 sudu makan susu manis
Sedikit ovallette

Cara membuatnya :-

1. Pukul telur, gula, tepung, b.p dan ovallette hingga kembang
2. Mentega dan susu dipukul hingga kembang.
3. Kemudian dicampur kedua-duannya, pukul lagi serta gaul rata.
4. Bahagikan adunan kepada 3 bahagian :
a) Coklat
b) Strawberry
c) biar warna asal
5. Bakar selapis-lapis hingga habis.

KEK KISMIS BERMALAM

KEK KISMIS BERMALAM

Bahan-bahannya :

16 oz mentega
1 kati gula halus
10 biji telur
1 kati tepung gandum
1 bungkus buah ceri
1 sudu baking powder
1 kati kismis
1 kotak mix fruits
30 sen buah kundur
½ tin susu manis
1 kotak red dates

Cara membuatnya :

Pukul mentega dan gula sampai kembang.
Masukkan telur satu persatu hingga habis.
Masukkan tepung, susu, baking powder.
Akhirnya masukkan buah-buahan yang telah digaul dengan sedikit tepung.
Biar diperam semalaman dan
bakar hingga masaK.

KEK BATIK THAILAND

Bahan-bahannya :

10 biji telur ayam
1 cawan horlick
3 cawan tepung gandum
¾ cawan milo
2 cawan gula halus
1 kotak kismis campuran
16oz mentega
1 sudu teh esen vanila
pewarna 3 jenis

Cara membuatnya :
Pukul gula dan mentega sampai kembang.
Masukkan telur satu persatu sampai habis.
Masukkan esen vanila dan tepung gandum dan bahagi 3 : -

1 - masukkan horlick
2 – masukkan milo
3 – masukkan kismis

Kukus berlapis-lapis sampai habis. Bakar sekejap setelah masak.

KEK DANGDUT

Bahan-bahannya :

16oz mentega
1 gelas gula halus
10 biji telur ayam
1 tin susu manis
1 botol kecil horlick
3 gelas susu tepung Nespray / Everyday

Cara Membuatnya :

Pukul mentega dengan gula hingga kembang.
Kemudian masukkan telur satu persatu, masukkan susu manis, horlick dan susu tepung.
Kukuslah sehingga masak.

KEK LAPIS MIMPI LAILA

Bahan-bahannya :

15 biji telur ayam
16oz mentega
2 gelas gula halus
2 gelas tepung Hong Kong
1 tin ( 300gm ) seri kaya
1 botol kecil horlick ( 200gm )
1 botol kecil cheese cream ( 145gm )
1 tin susu manis sederhana
50gm kismis kuning } dipotong kecil
10gm ceri hijau }dipotong dadu
10gm ceri merah }
1 paket serbuk santan
1 sudu teh esen vanila
2 sudu makan browning sugar & pewarna coklat
2 sudu makan pandan paste & pewarna hijau
Sedikit pewarna oren

Cara membuatnya :

1. Pukul mentega dan gula hingga kembang. Masukkan telur satu persatu,
gaul rata.
2. Masukkan kaya, susu, horlick, chesse cream & serbuk santan, gaul rata.
3. Masukkan tepung & vanila, gaul rata.

4. Bahagikan kepada 2 bahagian ;

- Bahagian oren dibahagi 2 :- bahagian atas dan bawah

5. 1 bahagian dibahagi 3 bahagian

* warna coklat + browning sugar
* hijau + pandan paste
* warna asal
- lapis bahagian oren dulu, kukus hingga masak – atas & bawah
- tompokan warna coklat + hijau + warna asal – 1 senduk sekali
- taburkan kismis & ceri merah + hijau kukus lagi hingga masak
- proses warna tompokan hingga habis – akhir sekali lapis warna oren
- kukus hingga masak, setelah masak bakar selama 5 minit

KEK LAPIS IDOLA

Bahan-bahannya :

10 biji telur
16 oz mentega
200 gm horlick ( 1 botol kecil )
80 gm seri kaya
50 gm serbuk santan
600 gm coklat masakan – dicairkan
1 tin susu manis
½ gelas milo
1½ gelas gula halus
2 gelas tepung gandum
1 sudu teh vanila
Sedikit browning sugar
Pewarna kuning



Cara membuatnya :

1. Mentega dan gula dipukul sampai kembang & putih.
2. Masukkan susu, horlick, seri kaya, serbuk santan, tepung gandum dan vanila. Gaul rata.
3. Bahagikan kepada 2 bahagian :

i) warnakan kuning – bahagikan 2 lagi
{ untuk lapisan atas & bawah}
ii)campur milo browning sugar dan coklat masakan

4. Bakar warna kuning untuk bahagian bawah dulu
berlapi-lapis hingga habis.
5. Bakar warna coklat berlapis-lapis hingga habis.
6. Bakar warna kuning lagi untuk bahagian atas
berlapis-lapis hingga habis.

* Guna acuan 8” x 8” & sukatan guna 5 sudu makan
setiap lapisan.

KEK KUKUS SERI KAYA

Bahan-bahannya :

12 oz tepung gandum
12 oz mentega
1 tin seri kaya
1 camca teh vanila
10 biji telur ayam ( kuning sahaja )
10 oz gula halus
1 camca teh baking powder
1 tin susu manis
2 sudu makan golden syrup


Cara membuatnya :

Pukul mentega, susu, seri kaya, vamila dan golden syrup sampai kembang.
Pukul kuning telur bersama gula sampai naik dan masukkan ke dalam mentega yang telah dipukul kembang tadi.
Selepas itu masukkan tepung bersama baking powder ke dalam adunan tadi.
Akhir sekali warnakan tepung tadi iaitu hijau, kuning dan merah.
Masukkan ke dalam acuan berselang-seli sehingga habis adunan tadi dan
kukus selama 3 jam.

KEK LAPIS SINAR MURNI

Bahan-bahannya :

10 oz mentega
10 biji telur ayam
9 oz gula pasir
1 sudu teh esen vanila
1 sudu teh baking powder
8 oz tepung roti marie
Pewarna hijau

Tuesday, November 17, 2009

LAPIS BUAH SOMALINA

Bahan-bahannya :

20 biji kuning telur

260 gram gula kastor

160 gram tepung gandum

50 gram susu tepung

1 camca teh Quick 75

1 camca teh esen vanila

6 biji putih telur

500 gram tepung somalina (tepung suji )

3 sudu makan susu manis

1 camca teh baking powder

400 gram ceri merah dan hijau dipotong kecil

Cara membuatnya :

Pukul mentega dan susu manis hingga kembang dan masukkan somalina, kacau rata- rata dan perap selama 2 jam. Pukul telur dengan gula hingga setengah kembang lalu masukkan quick 75 dan kacau terus hingga kembang. Seterusnya masukkan tepung , tepung susu dan somalina yang diperap tadi. Adunan ini dibakar selapis-selapis berselang-selang dengan buah-buahan.

KEK LAPIS KOKO

Bahan-bahannya :

10 biji telur ayam

16 oz mentega

1½ gelas gula halus

1¾ gelas tepung gandum

1 tin susu manis

1 tin seri kaya panjang

1 botol kecil horlick

½ gelas serbuk koko

1 sudu teh esen vanila

Cara membuatnya :

Pukul mentega dengan gula hingga kembang.

Kemudian masukkan telur sebiji demi sebiji hingga habis.

Bila sudah rata masukkan esen vanila, susu , manis dan seri kaya kacau lagi.

Dan akhir sekali masukkan tepung gandum dan kacau lagi.

Bila sebati bolehlah dibahagikan kepada dua bahagian.1 masukkan koko dan 1 lagi masukkan horlick.

Lepas itu bolehlah dikukus ataupun dibakar berlapis-lapis.

KEK LAPIS COKLAT

Bahan-bahannya :

10 biji telur ayam

16oz mentega

1 tin susu manis

1 tin kelapa kering

2 gelas gula halus

2 gelas tepung roti marie

60 atau lebih coklat kandos

1 sudu teh vanila

warna hijau dan kuning

Cara membuatnya :

Pukul telur dengan gula sampai kembang.

Pukul mentega, susu, vanila sampai cair, barulah dimasukkan ke dalam adunan telur dan gula tadi.

Gaul rata-rata dan masukkan tepung roti marie dan kelapa kering sampai sebati.

Acuan hendaklah disapu mentega dan lapis.

Kemudian tuang 2 senduk ke dalam acuan dan kukus.

Setelah masak susunlah coklat kandos di atas adunan itu.

Buatlah sampai habis berselang-selang dan kukus sampai masak.

KEK LAPIS TIGA DIMENSI

Bahan-bahannya :

16oz mentega

20 biji telur ( 3 buang putihnya )

2 gelas gula halus

2½ gelas tepung gandum

1 tin susu manis

1 gelas coklat rice

1 botol kecil horlick putih

3 camca teh esen

( 3 perisa :- vanila / lemon / rose )

1½ gelas coffemate ( dalam kotak )

pewarna kuning, hijau dan merah

Cara membuatnya :

Pukul mentega dengan gula sampai kembang.

Masukkan telur satu persatu sampai habis.

Gaul rata. Masukkan tepung gandum dan susu manis.

Gaul rata.

Bahagikan adunan kepada 3 bahagian :-

a) kuning – masukkan horlick dan perisa lemon

b) merah – masukkan coklat rice dan esen rose

c) hijau – masukkan coffemate dan vanila

Bakar warna merah berlapis-lapis sampai habis diikuti warna hijau dan akhir sekali warna kuning.

Setiap lapis menggunakan satu senduk atau 5 sudu makan.


KEK MUTIARA

Bahan-bahannya :

10 Biji telur ayam

½ gelas tepung biskut marie

300gm mentega

1 tin susu cair

1 tin susu pekat

1 gelas gula kastor

1 sudu teh esen vanila

½ gelas cornflakes yang sudah ditumbuk halus

sedikit pewarna coklat,merah, hijau dan kuning

Cara membuatnya :

Pukul mentega dengan gula sampai kembang.

Pukul telur berasingan hingga kembang kemudian masukkan ke dalam adunan mentega dan kacau sampai sebati.

Setelah itu masukkan susu pekat, susu cair, tepung biskut marie dan gaulkan adunan ini hingga sebati dan rata.

Bahagikan adunan kepada 4 bahagian

kemudian warnakan empat warna berlainan.

Salah satu dari adunan dimasukkan cornflakes yang sudah ditumbuk tadi.

Kukuslah adunan ini berlapis-lapis mengikut susunan warna yang digemari sehingga masak.

KEK SERI CAHAYA

Bahan-bahannya :

10 biji telur ayam

16oz mentega

1¾ gelas tepung gandum

1½ gelas tepung roti krakers

½ tin jem susu manis

1 tin jem ceri

1½ gelas gula halus

1 sudu teh baking powder

1 sudu teh esen vanila

½ tin susu ideal

Cara membuatnya :

1. Pukul mentega dan gula sampai kembang

2. Masukkan susu manis

3. Pukul telur hingga kembang berasingan

4. Sudah kembang campurkan telur dan mentega

ke satu tempat.

5. Masukkan tepung-tepung tadi,baking powder,

Esen vanila dan jem.

6. Setelah itu bahagi kepada tiga bahagian :- dan

berikan tiga warna mengikut kesukaan anda.

Kukus berlapis-lapis .

KEK LAPIS TUN RAZAK

Bahan-bahannya:

10 biji telur ayam

454g mentega

2½ gelas tepung gandum

1½ gelas gula

1 botol jem mixed fruit

1 tin susu

½ tin kecil koko

1 botol kecil horlicks

Cara membuatnya :

Pukul telur, gula hingga kembang,masukkan mentega, tepung, susu.

Kacau hingga rata, adunan dibahagikan dua.

Pertama bubuh jem dan ½ tin koko.

Kedua bagi horlicks dan warna kuning.

Kukuslah berlapis-lapis hingga habis.

Jika melapis sebanyak 3 sudu[sukatan] sahaja.

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