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  • cooksalliance 4:35 pm on March 12, 2010 Permalink | Reply
    Tags: Baking, , , ,   

    I want to take the time to honor a friend of mine. Her name is Soyna and she went to the trouble of making one of my custom recipes this week. She made my Buttermilk Banana Nut Muffins.

    https://cooksalliance.wordpress.com/2009/08/28/buttermilk-banana-nut-muffins/#comment-70

    She commented just below the recipe. She has pictures of these muffins she made on her blog. I hope you will take the time to go see how they turned out.

    Here is to you Sonya dear~

    http://homecookingwithsonya.blogspot.com/

     
  • cooksalliance 4:37 pm on March 4, 2010 Permalink | Reply
    Tags: Baking, , ,   

    Quick Tips for the Kitchen 

    I found a tip about making pastry dough that sounded so good I had to come post it.

    When making pastry dough at home and want a clean counter try this:

    Add all the ingredients to a gallon size zip lock bag.
    Next seal and mix till a dough ball forms.

    Either use immediately or place in fridge to cool,
    and then roll out! Clean up is a snap!!

    This Tip Comes from Recipetips.com
    http://www.recipetips.com/

     
  • cooksalliance 2:52 am on August 28, 2009 Permalink | Reply
    Tags: Baking, Cake, ,   

    Margarita Cake 

    amargarita cake

    My daughter and I came up with this cake and served it for a large group we cook for. They all loved it and I can’t wait to make this again!

    Margarita Cake

    1 Box Yellow or Lemon Cake Mix

    1 3.9 oz. Pkg Lemon Pudding Mix

    3 Eggs, Lightly Beaten

    1/3 Cup Vegetable Oil

    1 1/4 Cups Jose Cuervo’s Margarita Mix

    **********

    1/3 cup Fresh Lime Juice

    1/3 Cup White Sugar

    Preheat oven to 350*F.Lightly grease and flour a 13×9 inch baking pan. In a mixing bowl add the cake mix, pudding mix, eggs, oil, and Margarita mix, beating on medium speed for 3 minutes. Pour batter into the prepared pan. Bake at 350*F for 30-40 minutes. Cake should spring back when lightly touched. Cool cake completely before frosting it.

    In a sauce pan on medium heat, dissolve lime juice and sugar. After the cake has cooled for 10 minutes, use a straw or the end of a wooden spoon to poke small holes in  the cake. Pour sugar lime syrup over cake and allow cake to absorb the syrup. Chill the cake while you make the frosting.

    Margarita Whipped Cream Icing

    8 oz Container Cool Whip or Lite Cool Whip

    1 3.9 oz. Pkg. Lemon Instant Pudding Mix

    1/4 Cup Powdered Sugar

    1/2 Cup Fresh Lime Juice* (juice of 3- 5 limes)

    1/2 Cup Milk

    (*or a combo of Margarita Mix and Fresh Lime Juice to equal 1/2 cup)

    Grated Fresh Lime Peel for Garnish

    Beat pudding, powdered sugar, lime juice with a wire whip, then stir in milk. Gently fold in cool whip. Frost the cooled  cake as usual. This frosting can be made up to 2 days ahead and then frost cake. You may also choose to serve the cake with the frosting on the side.

    Note: Do not use bottled Lime Juice since it has more acid.

    Note: Be sure the cake is completely cooled before frosting

     
    • cooksalliance 12:09 pm on January 21, 2010 Permalink | Reply

      I no longer use the crust and I don’t have an updated picture. This cake is soft and moist and the last time I made it I deleted the crust and everyone was eating this like it was their last dessert! I hope you get a chance to make it. I am getting lots of requests for it once again! Enjoy!

    • Renee 9:25 am on January 21, 2010 Permalink | Reply

      The Margarita Cake looks wonderfully refreshing. But what is on the botton/crust? Doesn’t look like this part of the recipe is mentioned at all in the recipe.

  • cooksalliance 8:28 am on December 22, 2008 Permalink | Reply
    Tags: Baking, ,   

    Angel Biscuits and Baking Bread 

    Baking Bread

    Baking Bread

    I have memories of my mother in our warm and inviting kitchen cooking for 7 children. Always the curious one I was often found standing on a stool next to my mother while she cooked our meals. It wasn’t long before she put me to work baking and cooking wonderful meals for our family.

    My oldest brother would come home from the militay base with his friends. They would stop by for a hot meal telling us stories of their adventures. I learned to cook, meal plan and buy groceries for our large family and friends. With very little money my mother and father managed to keep us fed and happy. I am learning to manage our home with the cooking lessons I had with my mom. Though our large family kept us in the kitchen cooking, cleaning and washing dishes , I can’t remember a nicer time in my life. I hope to teach my children how to make these homestyle meals and recipes so they may enjoy the warmth of friends and family around their table.

    Making these biscuit recipe instantly reminds me of those earlier days gone by….

    victorianbread1

    Angel Biscuits

    You will need a 2 1/2 inch round biscuit cutter for this recipe

    Making Angel Biscuits

    Making Angel Biscuits

    Makes 16

    1 cup buttermilk , heated to 110 degrees

    1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast

    2 1/2 cups bleached all-purpose flour , plus extra for work surface

    2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/2 tablespoons sugar

    1 teaspoon salt

    8 tablespoons vegetable shortening , cut into 1/2-inch pieces and chilled

    2 tablespoons unsalted butter , melted

    1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Line two baking sheets with parchment paper.

    2. Stir buttermilk and yeast together until dissolved. In bowl of standing mixer fitted with paddle attachment, mix flour, baking powder, baking soda, sugar, and salt on low speed until combined. Add shortening and mix until just incorporated, about 1 minute. Slowly mix in buttermilk mixture until dough comes together, about 30 seconds. Fit mixer with dough hook and mix on low speed until dough is shiny and smooth, about 2 minutes.

    3. On lightly floured surface, knead dough briefly to form smooth ball. Roll dough into 10-inch circle, about 1/2 inch thick. Using 21/2-inch biscuit cutter dipped in flour, cut out rounds and transfer to prepared baking sheets. Gather remaining dough and pat into 1/2-inch-thick circle. Cut remaining biscuits and transfer to baking sheets. Cover dough with kitchen towels and place in warm oven. Let rise until doubled in size, about 30 minutes.

    4. Remove baking sheets from oven and heat oven to 350 degrees. Once oven is fully heated, remove kitchen towels and bake until biscuits are golden brown, 12 to 14 minutes, switching and rotating sheets halfway through baking. Remove from oven and brush tops with melted butter. Serve.

    Food Processor Method: In step 2, process flour, baking powder, baking soda, sugar, and salt until thoroughly mixed. Add shortening and pulse until only pea-sized pieces of shortening remain, about 6 one-second pulses. Add buttermilk mixture in steady stream and pulse until dough comes together, about 6 more pulses. (Dough will be very sticky.) Turn dough out onto floured work surface and knead until shiny and smooth, about 5 minutes, adding more flour as necessary. Continue recipe with rolling out dough as directed in step 3.

     
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