My grandmother is losing her memory and one thing I have wanted for years was her Red velvet cake recipe. I have tried so many times to look for recipes that could be it, even the beet ones. I just cant get it to be like hers.
Her cake is SO DEEP of a red color. I thought it had to be from beets not just food coloring.
Another huge difference in her cake, from other recipes I found. Is hers is VERY THICK! Not fluffy at all. If its cut into a thin slice, it still stands tall. It has a texture of being more fudge like, yet you know its cake and not fudge. Its UNBELIEVABLE!
One thing I do know is she said that it takes a long time to make, hours of cooking and preparing to make it perfect. But all the recipes I can find, don't take 1/2 as long. I thought that she could be meaning the frosting but Im not sure.
I would like to at least attempt to make this cake for my growing family, one day. Can anyone help me, PLEASE!
Thank you so much!PLEASE, Can you help me find the correct red velvet cake recipe my grandmother used to cook?
have you read all the recipes on http://www.recipezaar.com for this particular one?
My recipe is sort of remodeled from the original.
I use an entire large red food coloring bottle. I also use 8 oz brick softened cream cheese in cake mix.
I measure the water called for (sometimes milk or half and half) and compensate for the amount of color I will add in any cake mix.
Also Wilton makes a very dark red paste color that you don't have to change the liquid measurement. Add it a little at a time until you cake is dark enough red.PLEASE, Can you help me find the correct red velvet cake recipe my grandmother used to cook?
You could try going to the Southern Living website and search their site for a recipe.
Here are some links to recipes:
http://www.homemade-dessert-recipes.com/鈥?/a>
http://chowhound.chow.com/topics/388523
http://allrecipes.com/Recipe/Red-Velvet-鈥?/a>
Paula Deene has one. Go to www.foodnetwork.com
Friday, January 8, 2010
Trying to find Martha Stewart Christmas Ginger Snap & Cream Layer cake recipe?
In the Christmas edition 2008 of Martha Stewart's cooking magazine there was a recipe for a layer cake made from ginger snaps and cream in alternate layers. I am desperately trying to find it to make it for my wife's birthday as she loved it.
There were also several other ginger cookie recipes in that edition and I would love to find them again.
I have searched the Martha Stewart website for ages but can't seem to find it.
Can anyone help me please?Trying to find Martha Stewart Christmas Ginger Snap %26amp; Cream Layer cake recipe?
This recipe makes three dozen medium cookies. We used star cookie cutters for the shapes.You can use other shapes; baking times will vary according to cookie size.
Prep: 40 minutes
Total: 3 hours 30 minutes
Ingredients
Makes 36
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
Decorating sugar or sprinkles (optional)
Directions
1.In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
2.Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
3.Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
4.Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
Here is the cookie recipe i think but i am still looking for the cake one.Trying to find Martha Stewart Christmas Ginger Snap %26amp; Cream Layer cake recipe?
email her site
';Chocolate-Glazed Gingerbread Cake'; Martha Stewart
1-1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
2/3 cup boiling water
1 teaspoon baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup packed dark-brown sugar
1 large egg
2/3 cup unsulfured molasses
1-1/2 teaspoons finely grated peeled fresh ginger
1/4 recipe Chocolate Ganache (see recipe below)
2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
Preheat the oven to 350掳F. Generously butter and four a standard 12-cup muffin pan, tapping out excess flour; set aside. In a small bowl, stir together the baking soda and boiling water; set aside. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until combined. Add molasses, fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture, and beat until well combined.
Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through, until cake tester inserted in the center of a cake comes out clean, about 20 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.
Set rack over a parchment-lined rimmed baking sheet. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides. Garnish with a couple of strips of crystallized ginger. Once glazed, cakes should be refrigerated, in airtight containers, for up to 3 days; bring to room temperature before serving.
I did the same thing. Martha's websites are so overwhelming. I'm going to the library tomorrow to see if I can find it. I've seen her cookbooks. Now that I know about it, I must have it too. If I find it and your question is still open, I'll let you know.
I am still looking for you so far I have found these
http://www.marthastewart.com/recipe-find鈥?/a>
If I find it I will re-post later.
edit
I have been searching for a long time and cannot find it, are you sure that the name of the cake that you have posted is correct? there are so many recipes but not that one! You could try to get a back issue for the month of December 2008
http://www.marthastewart.com/martha-stew鈥?/a>maybelline makeup
There were also several other ginger cookie recipes in that edition and I would love to find them again.
I have searched the Martha Stewart website for ages but can't seem to find it.
Can anyone help me please?Trying to find Martha Stewart Christmas Ginger Snap %26amp; Cream Layer cake recipe?
This recipe makes three dozen medium cookies. We used star cookie cutters for the shapes.You can use other shapes; baking times will vary according to cookie size.
Prep: 40 minutes
Total: 3 hours 30 minutes
Ingredients
Makes 36
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
Decorating sugar or sprinkles (optional)
Directions
1.In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
2.Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
3.Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
4.Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
Here is the cookie recipe i think but i am still looking for the cake one.Trying to find Martha Stewart Christmas Ginger Snap %26amp; Cream Layer cake recipe?
email her site
';Chocolate-Glazed Gingerbread Cake'; Martha Stewart
1-1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
2/3 cup boiling water
1 teaspoon baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup packed dark-brown sugar
1 large egg
2/3 cup unsulfured molasses
1-1/2 teaspoons finely grated peeled fresh ginger
1/4 recipe Chocolate Ganache (see recipe below)
2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
Preheat the oven to 350掳F. Generously butter and four a standard 12-cup muffin pan, tapping out excess flour; set aside. In a small bowl, stir together the baking soda and boiling water; set aside. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until combined. Add molasses, fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture, and beat until well combined.
Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through, until cake tester inserted in the center of a cake comes out clean, about 20 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.
Set rack over a parchment-lined rimmed baking sheet. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides. Garnish with a couple of strips of crystallized ginger. Once glazed, cakes should be refrigerated, in airtight containers, for up to 3 days; bring to room temperature before serving.
I did the same thing. Martha's websites are so overwhelming. I'm going to the library tomorrow to see if I can find it. I've seen her cookbooks. Now that I know about it, I must have it too. If I find it and your question is still open, I'll let you know.
I am still looking for you so far I have found these
http://www.marthastewart.com/recipe-find鈥?/a>
If I find it I will re-post later.
edit
I have been searching for a long time and cannot find it, are you sure that the name of the cake that you have posted is correct? there are so many recipes but not that one! You could try to get a back issue for the month of December 2008
http://www.marthastewart.com/martha-stew鈥?/a>
I need someone to help me remeber a simple choclate cake recipe please can you help?
at few weeks ago i bought a self raising flour packet it had a recipe for a chocolate cake on the back along with one for a plain sponge, a cappacino cake , a lemon cake and a plain sponge with jam! if any one had the same packet can you give me the recipe to the choclate cakeI need someone to help me remeber a simple choclate cake recipe please can you help?
Stephens recipe will NOT workI need someone to help me remeber a simple choclate cake recipe please can you help?
Ingredients
1+录 cup (140 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
1 tablespoon vanilla essence
陆 cup (1.2 dl) milk or water
陆 cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
Add milk/water, vegetable oil and eggs.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
3 (1 oz.) squares unsweetened chocolate
2/3 cup butter
1 cup water, heated
2 cups flour
2 cups sugar
3 tablespoons cocoa powder
pinch of salt
1-1/4 tsp. baking soda
1/2 cup buttermilk
2 eggs, beaten
2 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/3 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
pinch salt
Preparation:
Preheat oven to 350 degrees. In a large saucepan, melt 3 squares chocolate and 2/3 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cocoa powder, salt, and baking soda. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, eggs, and 2 tsp. vanilla and beat until smooth. Pour into 13x9'; pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 2 tsp. vanilla, and a pinch of salt and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W
hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings
I know this is going to sound like a smart aleck answer, but its not intended as such. Go back to the store and take a look at the flour packet you previously purchased. I'm sure the recipes are there. You can either copy down the recipes or google the website for the flour.
Good luck!
1 Egg
500g Flour
200g Chocolate
500g butter
Stephens recipe will NOT workI need someone to help me remeber a simple choclate cake recipe please can you help?
Ingredients
1+录 cup (140 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
1 tablespoon vanilla essence
陆 cup (1.2 dl) milk or water
陆 cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
Add milk/water, vegetable oil and eggs.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
3 (1 oz.) squares unsweetened chocolate
2/3 cup butter
1 cup water, heated
2 cups flour
2 cups sugar
3 tablespoons cocoa powder
pinch of salt
1-1/4 tsp. baking soda
1/2 cup buttermilk
2 eggs, beaten
2 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/3 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
pinch salt
Preparation:
Preheat oven to 350 degrees. In a large saucepan, melt 3 squares chocolate and 2/3 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cocoa powder, salt, and baking soda. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, eggs, and 2 tsp. vanilla and beat until smooth. Pour into 13x9'; pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 2 tsp. vanilla, and a pinch of salt and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W
hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings
I know this is going to sound like a smart aleck answer, but its not intended as such. Go back to the store and take a look at the flour packet you previously purchased. I'm sure the recipes are there. You can either copy down the recipes or google the website for the flour.
Good luck!
1 Egg
500g Flour
200g Chocolate
500g butter
Can i add fresh squeezed lime juice to this chocolate cake recipe?
http://allrecipes.com/Recipe/Chocolate-C鈥?/a>
INGREDIENTS (Nutrition)
* 1/2 cup milk
* 1/2 cup grated semisweet chocolate
* 1 1/2 cups white sugar
* 2 eggs
* 3/4 cup sour cream
* 1 teaspoon baking soda
* 1 tablespoon water
* 2 cups cake flour
* 1/2 cup butter, softened
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.
2. Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.
3. Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.
4. Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.
5. Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.
Can i add fresh squeezed lime juice to this chocolate cake recipe?
I'm not sure why you would like to add lime juice to a chocolate cake. The recipe will still come out fine, just don't add more than a quarter of a cup (if that much). Can i add fresh squeezed lime juice to this chocolate cake recipe?
I agree, Why would you want to? It will not taste good. It is an acid, so the richness of the chocolate will be compromised in a manor that will make it taste like it has sour milk in it.
yes it should be fine. Just not too much. Or else no
But ratinoaly then yes. teaspoon or a little moore. u know
but thats it.
yeah but take out equivalent amount of water or the consistency will change.
Why would you want to??
INGREDIENTS (Nutrition)
* 1/2 cup milk
* 1/2 cup grated semisweet chocolate
* 1 1/2 cups white sugar
* 2 eggs
* 3/4 cup sour cream
* 1 teaspoon baking soda
* 1 tablespoon water
* 2 cups cake flour
* 1/2 cup butter, softened
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.
2. Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.
3. Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.
4. Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.
5. Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.
Can i add fresh squeezed lime juice to this chocolate cake recipe?
I'm not sure why you would like to add lime juice to a chocolate cake. The recipe will still come out fine, just don't add more than a quarter of a cup (if that much). Can i add fresh squeezed lime juice to this chocolate cake recipe?
I agree, Why would you want to? It will not taste good. It is an acid, so the richness of the chocolate will be compromised in a manor that will make it taste like it has sour milk in it.
yes it should be fine. Just not too much. Or else no
But ratinoaly then yes. teaspoon or a little moore. u know
but thats it.
yeah but take out equivalent amount of water or the consistency will change.
Why would you want to??
Anyone have recipes for Italian cakes and confectionary?
?suitable to serve for an Italian birthday partyAnyone have recipes for Italian cakes and confectionary?
Italian Cream Cake Recipe...
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
Nutty Cream Cheese Frosting
1 cup chopped pecans, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add egg yolks, one at a time, beating until well blended after each addition.
Add vanilla; beat until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three greased and floured 9-inch round baking cakepans.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
Nutty Cream Cheese Frosting:
Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
Add sugar, beating at low speed until blended.
Beat at high speed until smooth; stir in pecans
Italian Cream Cake Recipe...
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
Nutty Cream Cheese Frosting
1 cup chopped pecans, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add egg yolks, one at a time, beating until well blended after each addition.
Add vanilla; beat until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three greased and floured 9-inch round baking cakepans.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
Nutty Cream Cheese Frosting:
Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
Add sugar, beating at low speed until blended.
Beat at high speed until smooth; stir in pecans
I love cooking and i'm trying to find a substitute for cool whip in a cheese cake no-bake recipe...?
jello recipesI love cooking and i'm trying to find a substitute for cool whip in a cheese cake no-bake recipe...?
kraftfoods.comI love cooking and i'm trying to find a substitute for cool whip in a cheese cake no-bake recipe...?
that doesn't help at all because kraft products are not sold abroad and i was looking for a PRACTICAL answer... as in something i can find on the shelf and use instead...
oh well Report Abuse
You can use Dream Whip a kraft product or go back to whipped cream.
Have you tried whipping cream stabilized with merange powder? You could also use Dream Whip (a powdered whip topping mix)
Nothing is a substitute for the real thing. And by that I mean use whipped cream, not cool whip!
kraftfoods.comI love cooking and i'm trying to find a substitute for cool whip in a cheese cake no-bake recipe...?
that doesn't help at all because kraft products are not sold abroad and i was looking for a PRACTICAL answer... as in something i can find on the shelf and use instead...
oh well Report Abuse
You can use Dream Whip a kraft product or go back to whipped cream.
Have you tried whipping cream stabilized with merange powder? You could also use Dream Whip (a powdered whip topping mix)
Nothing is a substitute for the real thing. And by that I mean use whipped cream, not cool whip!
I want to bake a cake/cookies for a vegan can i use a regular recipe but sub vegan stuff?
i've baked a vegan cake before using a reciepe from a vegan website this time i just want to see if i can use a regular cook book but substitute ingredients if so are the amounts of ingredients the sameI want to bake a cake/cookies for a vegan can i use a regular recipe but sub vegan stuff?
Many cookies that call for butter really do mean butter, unfortunately; when I use vegan margarine substitutes it's not nearly as crumbly, and it rarely comes out like the picture, or like anything worth snacking on at all. You should stick to tried-and-true vegan recipes, but if you like experimenting, give it a try. I would suggest exact same amounts of margarine as butter; I would suggest half a cup of unsweetened applesauce per egg; there are vegan versions of chocolate chips that you can buy at health food stores, or just use cocoa powder; and use vegan cane sugar instead of white, processed sugar.I want to bake a cake/cookies for a vegan can i use a regular recipe but sub vegan stuff?
Baking using substitute ingredients can be hit and miss. Some recipes work out ok, but some don't when it comes to texture and density. This is especially true with low-fat baking. If this is one of your first attempts, don't worry about making it low fat -- after all, desserts are treats!
I would use Earth Balance buttery spread instead of applesauce and granulated vegan sugar instead of maple syrup or agave nectar. When it comes to egg replacement, sometimes it's better to use blended flax seed meal and water (I like it for muffins and quick breads) and sometimes it's better to use a commercial egg replacer such as Ener-G (I like it for cakes and cookies). As for milks, I prefer soy, but have also had good results with almond. Rice milk is a bit thin, I think.
Ultimately, though, the best way to find out what works is to experiment. If you don't have time to experiment, I would consider buying ';The Joy of Vegan Baking'; by Colleen Patrick-Goudreau. Everything I've tried from that book so far has been great.
From what I have read, if there are lots of eggs in a recipe, using vegan replacers may not work. If there are between one and three eggs, it probably will. I use the Ener-G Egg Replacer to good effect.
To replace milk, you can use soy milk, rice milk, or nut milk. Soy milk is cup-for-cup; rice milk is slightly less than a cup per cup of milk, as it's thinner.
I usually use Willow Run buttery sticks in baking, and it works for me. I use Earth Balance for putting on my potatoes and biscuits.
Earth Balance margarine (as long as it isn't ';light';) works just like butter. You can find lots of recipes at www.vegweb.com. Everything there is vegan and they have a search box so you can find things easily. I know you said you wanted to use a regular cookbook, but sometimes substitution doesn't work as good as good vegan recipe.
My experience (which may not be everyone else's) has been that for light and airy cakes, like sponge cake, chocolate gateau etc, which normally use a lot of eggs, substituting does not work - you have to use a vegan recipe, or it goes wrong.
However, heavier cakes, like fruit cake, and cookies, often work fine when I just leave out the eggs all together, no egg replacer or anything like that, just using a little extra soya milk to mix to the right consistency and extra baking powder to make sure it rises. And I use vegan margarine instead of butter, of course.
It depends on the amount of eggs in the original recipe - if only one or two eggs are used, the chances are that they're included more for moisture than for their binding or raising properties, and you can probably do without them.
My brother is dairy, egg, gluten, soy, wheat free. Knowing from his diet and baking, it is very hard to subsatute different things for baking. For cooking however, it is much easier to subsatute butter for olive oil. But unforutnetly it's not hat easy in the baking world. I know BABY CAKES in NYC is an ';everything free'; bakery, you should call them and see if you can order a vegan cake or something, cuase they taste just like the real thing without the dairy, egg, gluten, soy, and wheat. Good luck!
Many cookies that call for butter really do mean butter, unfortunately; when I use vegan margarine substitutes it's not nearly as crumbly, and it rarely comes out like the picture, or like anything worth snacking on at all. You should stick to tried-and-true vegan recipes, but if you like experimenting, give it a try. I would suggest exact same amounts of margarine as butter; I would suggest half a cup of unsweetened applesauce per egg; there are vegan versions of chocolate chips that you can buy at health food stores, or just use cocoa powder; and use vegan cane sugar instead of white, processed sugar.I want to bake a cake/cookies for a vegan can i use a regular recipe but sub vegan stuff?
Baking using substitute ingredients can be hit and miss. Some recipes work out ok, but some don't when it comes to texture and density. This is especially true with low-fat baking. If this is one of your first attempts, don't worry about making it low fat -- after all, desserts are treats!
I would use Earth Balance buttery spread instead of applesauce and granulated vegan sugar instead of maple syrup or agave nectar. When it comes to egg replacement, sometimes it's better to use blended flax seed meal and water (I like it for muffins and quick breads) and sometimes it's better to use a commercial egg replacer such as Ener-G (I like it for cakes and cookies). As for milks, I prefer soy, but have also had good results with almond. Rice milk is a bit thin, I think.
Ultimately, though, the best way to find out what works is to experiment. If you don't have time to experiment, I would consider buying ';The Joy of Vegan Baking'; by Colleen Patrick-Goudreau. Everything I've tried from that book so far has been great.
From what I have read, if there are lots of eggs in a recipe, using vegan replacers may not work. If there are between one and three eggs, it probably will. I use the Ener-G Egg Replacer to good effect.
To replace milk, you can use soy milk, rice milk, or nut milk. Soy milk is cup-for-cup; rice milk is slightly less than a cup per cup of milk, as it's thinner.
I usually use Willow Run buttery sticks in baking, and it works for me. I use Earth Balance for putting on my potatoes and biscuits.
Earth Balance margarine (as long as it isn't ';light';) works just like butter. You can find lots of recipes at www.vegweb.com. Everything there is vegan and they have a search box so you can find things easily. I know you said you wanted to use a regular cookbook, but sometimes substitution doesn't work as good as good vegan recipe.
My experience (which may not be everyone else's) has been that for light and airy cakes, like sponge cake, chocolate gateau etc, which normally use a lot of eggs, substituting does not work - you have to use a vegan recipe, or it goes wrong.
However, heavier cakes, like fruit cake, and cookies, often work fine when I just leave out the eggs all together, no egg replacer or anything like that, just using a little extra soya milk to mix to the right consistency and extra baking powder to make sure it rises. And I use vegan margarine instead of butter, of course.
It depends on the amount of eggs in the original recipe - if only one or two eggs are used, the chances are that they're included more for moisture than for their binding or raising properties, and you can probably do without them.
My brother is dairy, egg, gluten, soy, wheat free. Knowing from his diet and baking, it is very hard to subsatute different things for baking. For cooking however, it is much easier to subsatute butter for olive oil. But unforutnetly it's not hat easy in the baking world. I know BABY CAKES in NYC is an ';everything free'; bakery, you should call them and see if you can order a vegan cake or something, cuase they taste just like the real thing without the dairy, egg, gluten, soy, and wheat. Good luck!
WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
http://www.globalchefs.com/recipe/desser鈥?/a>
Type in Mother In Law Cakes at the Yahoo Search and you wlll find links for this cake.WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
I BELIEVE HANNIBAL MAY BE THE BEST TO COVER THAT ONEWANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
There is this desert called ';dirt';;
It is made with chocolate pudding, and ';Oreo'; cookies. Crumble the cookies and put them on top of the chocolate pudding, and add gummie worms or gummy bugs, it looks like the real thing.
Consider putting it in a plastic barrel and use a safe shovel for serving.
';Fruit Cake.'; %26lt;}:-})
Is it a devils food cake or an angel food cake? hmmmmmaybelline makeup
Type in Mother In Law Cakes at the Yahoo Search and you wlll find links for this cake.WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
I BELIEVE HANNIBAL MAY BE THE BEST TO COVER THAT ONEWANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
There is this desert called ';dirt';;
It is made with chocolate pudding, and ';Oreo'; cookies. Crumble the cookies and put them on top of the chocolate pudding, and add gummie worms or gummy bugs, it looks like the real thing.
Consider putting it in a plastic barrel and use a safe shovel for serving.
';Fruit Cake.'; %26lt;}:-})
Is it a devils food cake or an angel food cake? hmmmm
Does anyone know some recipe for eggless cake?
Plain
INGREDIENTS
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
1 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate
INGREDIENTS
4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water and vanilla and mix thoroughly.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.Does anyone know some recipe for eggless cake?
I have several recipes for eggless cakes - they are vegan. My favourite is the depression chocolate cake made in a time when eggs and milk were scarce.
Vegan Chocolate Cake
Ingredients:
1/3 cup of cocoa
1 1/2 cup of flour
1 cup of sugar
1/2 tsp of salt
1 tsp of baking soda
1 cup of coffee
2 tsp vanilla
1/2 cup of oil
2 tbsp of vinegar
Directions:
Set oven to 375. In a bowl, put cocoa, flour, sugar, salt, and baking soda. In another bowl, put coffee, vanilla, oil, and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Pour into any size pan you desire.
Bake for 25 - 30 minutes
Easy chocolate vegan cake
Ingredients
3 cups flour (680 grams)
2 cups sugar (450 grams) (read this first)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's)
Directions
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
Chocolate Depression Cake
From Diana Rattray,
Your Guide to Southern Food.
FREE Newsletter. Sign Up Now!
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A budget chocolate depression cake with cocoa, vanilla, oil, vinegar, and other ingredients.
INGREDIENTS:
3 cups flour
2 cups sugar
pinch salt
2 teaspoons baking soda
10 level tablespoons unsweetened cocoa
2 teaspoons vanilla
3/4 cup salad oil
2 tablespoons vinegar
2 cups cold water
PREPARATION:
Sift dry ingredients into a large mixing bowl. Add remaining ingredients and mix with a large spoon until smooth. Spoon into a greased and floured 13x9x2-inch baking pan. Bake at 350掳 for 30 minutes. Frost with your favorite frosting.
This is another great recipe
Basic Vegan Sponge Cake
This is prepared in two parts, and is the easiest cake I know.
Part 1
12 fl.oz water
9 oz sugar
van. essence to taste
5 fl.oz of vegetable oil
Part 2
12 oz self raising flour
stir in
3 teaspoons baking powder.
Mix the first lot of ingredients up together, till they are really well incorporated.
Add the second lot a little bit at a time, beating as you do so.
When you have a nice smooth batter, pour it into 2 prepared loaf tins, or 8 inch cake tins, (greased and floured) and bake for about 25 minutes at gas mark 5 - that is to say until they are golden brown. If you were to do anything so silly as to stick a skewer in it, it should come out clean.
Variations
You thought that looked easy? It gets even better. That recipe is the foundation for an endless supply of different kinds of cakes, muffins, fairy cakes.
Replace half the water with a fruit juice of your choice, and have pineapple, orange, lemon or lime cake. (Grated coconut goes really well with this last.) Try using coffee instead of water to make a coffee cake. Replace about half an ounce to an ounce of the flour with cocoa powder to make a chocolate cake (and grate in rich vegan chocolate if you really want to impress someone.) Use muscovado, or really sticky brown sugar instead of plain sugar if you want to make a toffee cake. And so on...Does anyone know some recipe for eggless cake?
Any vegan cookbook will have a recipe for egg-free cakes. They also have tips on replacing eggs in recipes. I like Ener-G Egg Replacer. It's a mix of powdered starches and leaveners. You take 1/2 tbsp the powder and 2 tbsp of water per egg, mix well, and then add to the batter
Most natural foods stores will carry Ener-G Egg. It's in a brownish-orange box that looks very 1970s.
And don't use Egg Beaters, as they're made of eggs.
Go to vegweb.com. lots of great recipes there
This is very easy and very good. I never buy cake mixes, but I do for this.
1 box chocolate cake mix
1 small box COOK chocolate pudding
Cook the pudding as directed. Mix in the cake mix. Put in greased 9 x 13 pan. Sprinkle some chocolate chips (or peanut butter ones) and a bit of sugar on top. Bake 350 25 - 35 minutes. YUM. It is real moist.
You can change up flavors... yellow cake mix/vanilla pudding...
This is my favorite cake recipe, a low-fat mint chocolate cake:
Preheat oven to 325F.
Spray a 10 inch bundt pan with cooking oil and set aside.
Sift together in large bowl and whisk together well:
2 Cups all-purpose flour
2 Teaspoons baking soda
6 Tablespoons unsweetened cocoa powder
1 Tablespoon cornstarch
1 Cup white sugar
1/2 Teaspoon salt
Whisk together by hand in medium bowl:
1 3/4 Cup unsweetened applesauce
1/4 Cup canola oil
1 Tablespoon vanilla
1 Tablespoon peppermint extract
Add the wet ingredients to the dry with a few swift strokes just until blended. Pour into bundt pan. Bake 50-60 minutes, until a toothpick comes out with moist crumbs. Cool on rack.
INGREDIENTS
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
1 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate
INGREDIENTS
4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water and vanilla and mix thoroughly.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.Does anyone know some recipe for eggless cake?
I have several recipes for eggless cakes - they are vegan. My favourite is the depression chocolate cake made in a time when eggs and milk were scarce.
Vegan Chocolate Cake
Ingredients:
1/3 cup of cocoa
1 1/2 cup of flour
1 cup of sugar
1/2 tsp of salt
1 tsp of baking soda
1 cup of coffee
2 tsp vanilla
1/2 cup of oil
2 tbsp of vinegar
Directions:
Set oven to 375. In a bowl, put cocoa, flour, sugar, salt, and baking soda. In another bowl, put coffee, vanilla, oil, and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Pour into any size pan you desire.
Bake for 25 - 30 minutes
Easy chocolate vegan cake
Ingredients
3 cups flour (680 grams)
2 cups sugar (450 grams) (read this first)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's)
Directions
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
Chocolate Depression Cake
From Diana Rattray,
Your Guide to Southern Food.
FREE Newsletter. Sign Up Now!
Recipe Feedback:
User Rating
Be the first to write a review
A budget chocolate depression cake with cocoa, vanilla, oil, vinegar, and other ingredients.
INGREDIENTS:
3 cups flour
2 cups sugar
pinch salt
2 teaspoons baking soda
10 level tablespoons unsweetened cocoa
2 teaspoons vanilla
3/4 cup salad oil
2 tablespoons vinegar
2 cups cold water
PREPARATION:
Sift dry ingredients into a large mixing bowl. Add remaining ingredients and mix with a large spoon until smooth. Spoon into a greased and floured 13x9x2-inch baking pan. Bake at 350掳 for 30 minutes. Frost with your favorite frosting.
This is another great recipe
Basic Vegan Sponge Cake
This is prepared in two parts, and is the easiest cake I know.
Part 1
12 fl.oz water
9 oz sugar
van. essence to taste
5 fl.oz of vegetable oil
Part 2
12 oz self raising flour
stir in
3 teaspoons baking powder.
Mix the first lot of ingredients up together, till they are really well incorporated.
Add the second lot a little bit at a time, beating as you do so.
When you have a nice smooth batter, pour it into 2 prepared loaf tins, or 8 inch cake tins, (greased and floured) and bake for about 25 minutes at gas mark 5 - that is to say until they are golden brown. If you were to do anything so silly as to stick a skewer in it, it should come out clean.
Variations
You thought that looked easy? It gets even better. That recipe is the foundation for an endless supply of different kinds of cakes, muffins, fairy cakes.
Replace half the water with a fruit juice of your choice, and have pineapple, orange, lemon or lime cake. (Grated coconut goes really well with this last.) Try using coffee instead of water to make a coffee cake. Replace about half an ounce to an ounce of the flour with cocoa powder to make a chocolate cake (and grate in rich vegan chocolate if you really want to impress someone.) Use muscovado, or really sticky brown sugar instead of plain sugar if you want to make a toffee cake. And so on...Does anyone know some recipe for eggless cake?
Any vegan cookbook will have a recipe for egg-free cakes. They also have tips on replacing eggs in recipes. I like Ener-G Egg Replacer. It's a mix of powdered starches and leaveners. You take 1/2 tbsp the powder and 2 tbsp of water per egg, mix well, and then add to the batter
Most natural foods stores will carry Ener-G Egg. It's in a brownish-orange box that looks very 1970s.
And don't use Egg Beaters, as they're made of eggs.
Go to vegweb.com. lots of great recipes there
This is very easy and very good. I never buy cake mixes, but I do for this.
1 box chocolate cake mix
1 small box COOK chocolate pudding
Cook the pudding as directed. Mix in the cake mix. Put in greased 9 x 13 pan. Sprinkle some chocolate chips (or peanut butter ones) and a bit of sugar on top. Bake 350 25 - 35 minutes. YUM. It is real moist.
You can change up flavors... yellow cake mix/vanilla pudding...
This is my favorite cake recipe, a low-fat mint chocolate cake:
Preheat oven to 325F.
Spray a 10 inch bundt pan with cooking oil and set aside.
Sift together in large bowl and whisk together well:
2 Cups all-purpose flour
2 Teaspoons baking soda
6 Tablespoons unsweetened cocoa powder
1 Tablespoon cornstarch
1 Cup white sugar
1/2 Teaspoon salt
Whisk together by hand in medium bowl:
1 3/4 Cup unsweetened applesauce
1/4 Cup canola oil
1 Tablespoon vanilla
1 Tablespoon peppermint extract
Add the wet ingredients to the dry with a few swift strokes just until blended. Pour into bundt pan. Bake 50-60 minutes, until a toothpick comes out with moist crumbs. Cool on rack.
Has anyone got the recipe for the biscuit for caremal cake you make with condensed milk?
this biscuit has caremal on top made from condensed milkHas anyone got the recipe for the biscuit for caremal cake you make with condensed milk?
Its widely called millionaires shortbread. If you Google that you'll get some recipes. In my experience making the shortbread can be tricky and you have to get the caramel. neither over nor under done - but delicious if you can!
Heres some links:Has anyone got the recipe for the biscuit for caremal cake you make with condensed milk?
One that I know:
Take a can of condensed milk - do not open - and boil in water for three hours. DO NOT LET IT BOIL DRY IT WILL EXPLODE.
While it is boiling get some biscuits [digestive or ginger nuts are best] and crush to a powder or whizz in a blender. Melt some butter and mix with the biscuit crumbs and pack into a tin to make the base; refrigerate! . When the milk has cooled after three hours open the tin and spread over the base. Put back in the fridge. Melt some chocolate and pour over. If you can bear to wait put it back in the fridge.
it is done. It is - as you see - not too good if you are on any form of diet and probably not too good for teeth but it is good...
Yep, make some simple shortbread
115g/4oz softened butter
55g/2oz caster sugar
115g/4oz plain flour
55g/2oz ground rice or fine semolina
Heat oven to 170C 325F Gas 3
cream together sugar %26amp; butter
add plain flour %26amp; ground rice or semolina. If you don't have either of these just use more flour. Work to a smooth paste.
Push into a baking tray or dish at least 5cm deep - the thickeness depends on how you like it. Smooth with back of metal spoon.
Bake for 20mins.
For the caramel you'll need a tin of condensed milk. Open and lace contents into a baim maire. (a metal or glass bowl siting on a saucepan of water) allow the water to simmer, not boil and stir the condensed milk reguarly. DO NOT ALLOW PAN TO BOIL DRY or let water splash into milk.
Don't be tempted to cook the caramel in the tin this will take 3 hrs of constant supervision and could exploded - ignore anyone who tells you to do this!
This is the time consuming bit, it will take at least 1 hour.
When milk has become thick and caramel coloured it is ready. Pour it onto cooled shotbread.
Melt some chocolate in bain maire or in micro wave on low heat and once your caramel has cooled pour the chocolate over the top.
You have made your Millionaire's shortbread
Make a coffee %26amp; enjoy :)
ps if you're feeling lazy you can buy the caramel ready made by the people who make condensed milk though it is a bit runnier and is better for Banoffee pie.
Its widely called millionaires shortbread. If you Google that you'll get some recipes. In my experience making the shortbread can be tricky and you have to get the caramel. neither over nor under done - but delicious if you can!
Heres some links:Has anyone got the recipe for the biscuit for caremal cake you make with condensed milk?
One that I know:
Take a can of condensed milk - do not open - and boil in water for three hours. DO NOT LET IT BOIL DRY IT WILL EXPLODE.
While it is boiling get some biscuits [digestive or ginger nuts are best] and crush to a powder or whizz in a blender. Melt some butter and mix with the biscuit crumbs and pack into a tin to make the base; refrigerate! . When the milk has cooled after three hours open the tin and spread over the base. Put back in the fridge. Melt some chocolate and pour over. If you can bear to wait put it back in the fridge.
it is done. It is - as you see - not too good if you are on any form of diet and probably not too good for teeth but it is good...
Yep, make some simple shortbread
115g/4oz softened butter
55g/2oz caster sugar
115g/4oz plain flour
55g/2oz ground rice or fine semolina
Heat oven to 170C 325F Gas 3
cream together sugar %26amp; butter
add plain flour %26amp; ground rice or semolina. If you don't have either of these just use more flour. Work to a smooth paste.
Push into a baking tray or dish at least 5cm deep - the thickeness depends on how you like it. Smooth with back of metal spoon.
Bake for 20mins.
For the caramel you'll need a tin of condensed milk. Open and lace contents into a baim maire. (a metal or glass bowl siting on a saucepan of water) allow the water to simmer, not boil and stir the condensed milk reguarly. DO NOT ALLOW PAN TO BOIL DRY or let water splash into milk.
Don't be tempted to cook the caramel in the tin this will take 3 hrs of constant supervision and could exploded - ignore anyone who tells you to do this!
This is the time consuming bit, it will take at least 1 hour.
When milk has become thick and caramel coloured it is ready. Pour it onto cooled shotbread.
Melt some chocolate in bain maire or in micro wave on low heat and once your caramel has cooled pour the chocolate over the top.
You have made your Millionaire's shortbread
Make a coffee %26amp; enjoy :)
ps if you're feeling lazy you can buy the caramel ready made by the people who make condensed milk though it is a bit runnier and is better for Banoffee pie.
WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
Haha any cake made with poison!
Mother in Law Cake aka Applesauce Cake
Ingredients:
Use only unsweetened Dutch cocoa, pure maple syrup, and fresh eggs.
2 cups all purpose flour
3/4 tsp. salt
1 1/2 tsp. baking soda
1/2 cup vegetable shortening
1/8 cup cocoa
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cup applesauce
3/4 cups raisins
3/4 cups walnuts
3/4 cups dates (pitted and chopped)
METHOD:
Preheat oven to 350掳.
Spray a 9-inch bundt pan or two 3-inch by 8-inch loaf pans with vegetable oil spray.
Mix all the dry ingredients. In the large bowl of an electric mixer, cream the shortening with the cocoa and spices; gradually add sugar until fluffy. Add the eggs one at a time, mixing just to incorporate them after each addition. At low speed, add the flour mixture, alternating with applesauce. Fold in the raisins, walnuts, and dates. Bake in a greased bundt pan or two loaf pans for 55-60 minutes. Frost with Maple Butter frosting .WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
In my family: My Grandma had called her mother in law cake and applesouce cake, but on the other side of the family it was a pound cake......but I did find these for you
MOTHER-IN-LAW CAKE
2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 can (20 oz.) crushed pineapple
1/4 c. light molasses
2 eggs
2 tbsp. butter, very soft
1 c. coarsely chopped walnuts
2 tbsp. brown sugar
Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. In large mixing bowl, stir together flour, baking soda, salt, and sugar. Make a well in the center.
Drain pineapple, pressing out liquid with spoon. Reserve 1/3 cup syrup. Add syrup, crushed pineapple, molasses, eggs, and soft butter to flour mixture. Beat with large spoon until well mixed.
Pour batter into prepared pan; spread with spatula. Sprinkle with walnuts and brown sugar. Bake for about 40 to 45 minutes or until done.
Remove to rack. Cut into 12 squares; serve with whipped cream if desired. (Taste even better made the day before serving).
POOR MAN'S CAKE (MOTHER-IN-LAWS)
1 c. raisins
1 c. sugar
1 c. water
1/2 c. shortening
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. soda
1 beaten egg
2 1/2 c. flour
Chopped nuts
Bake at 350 degrees for 1 hour in large bread pan.
MOTHER - IN - LAW CAKE
1 c. Crisco (or oil)
1 2/3 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. vanilla or lemon extract
5 eggs
After creaming sugar and shortening, add flour, then eggs, one at a time, beating. Then vanilla. Pour into angel food pan (greased and floured). Bake 1 hour. Cool, right side up. Top will be crispy and cake like rich pound cake. Serve with ice cream or strawberries or peaches.
MOTHER-IN-LAW CAKE
2 c. unsifted flour
1 1/2 tsp. soda
1/2 tsp. salt
2 tbsp. brown sugar
1 c. sugar
1 (20 oz.) can crushed pineapple
1/4 c. light molasses
2 eggs
2 tbsp. butter
1 c. coarsely chopped walnuts
Grease and floured 13 x 9 x 2 inch pan. In large mixing bowl stir together flour, soda, salt, and sugar. Make a well in center. Drain pineapple, pressing out liquid with a spoon. Reserve 1/3 cup of the syrup. Add syrup, crushed pineapple, molasses, eggs and soft butter to flour mixture. Beat with a large spoon until well mixed. Pour batter into greased and floured pan. Spread with spatula. Sprinkle with nuts and brown sugar. Bake at 350 degrees for 40-45 minutes or until done. Remove to rack to cool. Cut into 12 squares. Serve with whipped cream if desired.WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
My Mother-In-Law鈥檚 Madeira Cake
Ingredients
1 cup butter
戮 cup plus 2 tablespoons sugar, plus extra for sprinkling
grated zest and juice of 1 lemon
3 large eggs
1 录 cups self-rising cake flour
陆 cup all-purpose flour
small loaf pan
Preheat the oven to 350掳 F. Butter your loaf pan. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour (the two kinds mixed together) for each. Then gently mix the rest of the flour and, finally, the lemon juice.
Sprinkle with sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean. Remove to a wire rack, and let cool in the pan before turning out.
Mother-in-law's Christmas cake
Ingredients:
360g butter
250g dark brown sugar
6 eggs
1 陆 1/2 kgs mixed fruits
about 鈪?cup chopped glace fruits
about 鈪?cup nuts such a walnuts or almonds
425gr plain flour
1 陆 teaspoon mixed spice
鈪?teaspoon cinnamon
grated zest of one orange
3 TB brandy (or more!)
extra brandy
Method:
In a large bowl beat together butter and sugar, then eggs one at a time. Stir in half the combined dried fruits, glace fruits and nuts and mix well. Sift in half the flour mixed with the spices and mix well.
Add remainder of the fruits and stir in, then balance of the flour, orange zest and brandy. Ensure that mixture is well blended together.
Prepare large cake tin by lining base and sides with a couple of layers of brown paper. Spoon the cake mixture into the tin and level surface. (I wrap a folded newspaper around the outside.)
Place into a 150掳C oven and place a piece of parchment over the surface for the first hour. Test with a skewer after 2 hours. Usually takes between 2-2 陆 hours.
Now I like to pour more brandy over the surface as soon as the cake comes from the oven and then a little drizzle every day.
Mother-In-Laws Honey Cake
1 cup sugar
4 tablespoons oil
4 eggs
1 cup strong coffee (add 2 to 3 tablespoons of instant coffee to hot water)
1 cup honey
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 1/2 cups floured raisins and/or other dried fruit*
1/4 cup slivered almonds (optional)
Proceedure:
Preheat oven to 325 degrees.
Combine hot water and instant coffee. Add oil and honey. Whisk.
Add dry ingredients and beat with electric mixer. You'll have a liquidy, mocha-colored batter. Stir in dried fruit.
Pour batter into large tube pan or 9-by-13-inch pan. If you want to use nuts, spray the bottom of the tube pan with oil and put them on the bottom, or sprinkle them on top of the batter in rectangular pan.
Bake for one hour (until a toothpick comes out clean).
*Note: Gently sprinkle the dried fruit with a scant teaspoon of flour. This keeps them from sinking into the batter. Don't use too much flour or it may not bake with the cake.
MOTHER-IN-LAW CAKE
1 (29-ounce) can sliced peaches
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light or dark molasses
2 eggs, slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup pecans, chopped
Unsweetened whipped cream, optional
Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for
garnish; chop remaining peaches. In large bowl, sift together flour,
sugar, baking powder and salt. Blend chopped peaches, reserved liquid,
molasses and eggs into flour mixture. Spread into greased 12 x 9 x 2-inch baking pan; sprinkle with brown sugar and pecans.
Bake at 325F
for 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack. To serve, cut into squares. Serve with
reserved peach slices and whipped cream if desired.
hope these help. enjoy.
Mother in Law Cake aka Applesauce Cake
Ingredients:
Use only unsweetened Dutch cocoa, pure maple syrup, and fresh eggs.
2 cups all purpose flour
3/4 tsp. salt
1 1/2 tsp. baking soda
1/2 cup vegetable shortening
1/8 cup cocoa
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cup applesauce
3/4 cups raisins
3/4 cups walnuts
3/4 cups dates (pitted and chopped)
METHOD:
Preheat oven to 350掳.
Spray a 9-inch bundt pan or two 3-inch by 8-inch loaf pans with vegetable oil spray.
Mix all the dry ingredients. In the large bowl of an electric mixer, cream the shortening with the cocoa and spices; gradually add sugar until fluffy. Add the eggs one at a time, mixing just to incorporate them after each addition. At low speed, add the flour mixture, alternating with applesauce. Fold in the raisins, walnuts, and dates. Bake in a greased bundt pan or two loaf pans for 55-60 minutes. Frost with Maple Butter frosting .WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
In my family: My Grandma had called her mother in law cake and applesouce cake, but on the other side of the family it was a pound cake......but I did find these for you
MOTHER-IN-LAW CAKE
2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 can (20 oz.) crushed pineapple
1/4 c. light molasses
2 eggs
2 tbsp. butter, very soft
1 c. coarsely chopped walnuts
2 tbsp. brown sugar
Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. In large mixing bowl, stir together flour, baking soda, salt, and sugar. Make a well in the center.
Drain pineapple, pressing out liquid with spoon. Reserve 1/3 cup syrup. Add syrup, crushed pineapple, molasses, eggs, and soft butter to flour mixture. Beat with large spoon until well mixed.
Pour batter into prepared pan; spread with spatula. Sprinkle with walnuts and brown sugar. Bake for about 40 to 45 minutes or until done.
Remove to rack. Cut into 12 squares; serve with whipped cream if desired. (Taste even better made the day before serving).
POOR MAN'S CAKE (MOTHER-IN-LAWS)
1 c. raisins
1 c. sugar
1 c. water
1/2 c. shortening
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. soda
1 beaten egg
2 1/2 c. flour
Chopped nuts
Bake at 350 degrees for 1 hour in large bread pan.
MOTHER - IN - LAW CAKE
1 c. Crisco (or oil)
1 2/3 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. vanilla or lemon extract
5 eggs
After creaming sugar and shortening, add flour, then eggs, one at a time, beating. Then vanilla. Pour into angel food pan (greased and floured). Bake 1 hour. Cool, right side up. Top will be crispy and cake like rich pound cake. Serve with ice cream or strawberries or peaches.
MOTHER-IN-LAW CAKE
2 c. unsifted flour
1 1/2 tsp. soda
1/2 tsp. salt
2 tbsp. brown sugar
1 c. sugar
1 (20 oz.) can crushed pineapple
1/4 c. light molasses
2 eggs
2 tbsp. butter
1 c. coarsely chopped walnuts
Grease and floured 13 x 9 x 2 inch pan. In large mixing bowl stir together flour, soda, salt, and sugar. Make a well in center. Drain pineapple, pressing out liquid with a spoon. Reserve 1/3 cup of the syrup. Add syrup, crushed pineapple, molasses, eggs and soft butter to flour mixture. Beat with a large spoon until well mixed. Pour batter into greased and floured pan. Spread with spatula. Sprinkle with nuts and brown sugar. Bake at 350 degrees for 40-45 minutes or until done. Remove to rack to cool. Cut into 12 squares. Serve with whipped cream if desired.WANT TO FIND A RECIPE FOR A MOTHER IN-LAW CAKE?
My Mother-In-Law鈥檚 Madeira Cake
Ingredients
1 cup butter
戮 cup plus 2 tablespoons sugar, plus extra for sprinkling
grated zest and juice of 1 lemon
3 large eggs
1 录 cups self-rising cake flour
陆 cup all-purpose flour
small loaf pan
Preheat the oven to 350掳 F. Butter your loaf pan. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour (the two kinds mixed together) for each. Then gently mix the rest of the flour and, finally, the lemon juice.
Sprinkle with sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean. Remove to a wire rack, and let cool in the pan before turning out.
Mother-in-law's Christmas cake
Ingredients:
360g butter
250g dark brown sugar
6 eggs
1 陆 1/2 kgs mixed fruits
about 鈪?cup chopped glace fruits
about 鈪?cup nuts such a walnuts or almonds
425gr plain flour
1 陆 teaspoon mixed spice
鈪?teaspoon cinnamon
grated zest of one orange
3 TB brandy (or more!)
extra brandy
Method:
In a large bowl beat together butter and sugar, then eggs one at a time. Stir in half the combined dried fruits, glace fruits and nuts and mix well. Sift in half the flour mixed with the spices and mix well.
Add remainder of the fruits and stir in, then balance of the flour, orange zest and brandy. Ensure that mixture is well blended together.
Prepare large cake tin by lining base and sides with a couple of layers of brown paper. Spoon the cake mixture into the tin and level surface. (I wrap a folded newspaper around the outside.)
Place into a 150掳C oven and place a piece of parchment over the surface for the first hour. Test with a skewer after 2 hours. Usually takes between 2-2 陆 hours.
Now I like to pour more brandy over the surface as soon as the cake comes from the oven and then a little drizzle every day.
Mother-In-Laws Honey Cake
1 cup sugar
4 tablespoons oil
4 eggs
1 cup strong coffee (add 2 to 3 tablespoons of instant coffee to hot water)
1 cup honey
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 1/2 cups floured raisins and/or other dried fruit*
1/4 cup slivered almonds (optional)
Proceedure:
Preheat oven to 325 degrees.
Combine hot water and instant coffee. Add oil and honey. Whisk.
Add dry ingredients and beat with electric mixer. You'll have a liquidy, mocha-colored batter. Stir in dried fruit.
Pour batter into large tube pan or 9-by-13-inch pan. If you want to use nuts, spray the bottom of the tube pan with oil and put them on the bottom, or sprinkle them on top of the batter in rectangular pan.
Bake for one hour (until a toothpick comes out clean).
*Note: Gently sprinkle the dried fruit with a scant teaspoon of flour. This keeps them from sinking into the batter. Don't use too much flour or it may not bake with the cake.
MOTHER-IN-LAW CAKE
1 (29-ounce) can sliced peaches
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light or dark molasses
2 eggs, slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup pecans, chopped
Unsweetened whipped cream, optional
Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for
garnish; chop remaining peaches. In large bowl, sift together flour,
sugar, baking powder and salt. Blend chopped peaches, reserved liquid,
molasses and eggs into flour mixture. Spread into greased 12 x 9 x 2-inch baking pan; sprinkle with brown sugar and pecans.
Bake at 325F
for 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack. To serve, cut into squares. Serve with
reserved peach slices and whipped cream if desired.
hope these help. enjoy.
How much chocolate powder will I need to add to this cake recipe to get a chocolate cake?
Basically I need to make a choclate 8'; round cake. With the following recipe how much chocolate powder will i need to add approx?
4 eggs
250g self-raising flour
125g plain flour
250g butter
250g caster sugar
I also need to make a 10'; lemon cake but I'm halving the quanties to make the cake a bit thinner. How much lemon extract will I need approx for this recipe(the quantities have already been halved)?
2-3 eggs
150g self-raising flour
75g plain flour
150g butter
150g caster sugar
I don't want new recipes because I love the way these cakes come out but just need an estimate on how much chocolate poweder/lemon I will need for each cake to make it into a chocolate/lemon cake?How much chocolate powder will I need to add to this cake recipe to get a chocolate cake?
bout half to 3quaters of a cup of cocoa (makes really choc like a mud, use like a third to half a cup if you just want chocolatty). for the lemon do it to taste!!! start with a cap or 2 and see that's the best wayHow much chocolate powder will I need to add to this cake recipe to get a chocolate cake?
Cocoa powder, Remove 50grs of plain flour and substitute 50grs of cocoa powder. Trust me it works
Lemon cake - I would start with 1 teas, of extract you can always add more if required, I would also add the zest of 1 unwaxed lemon, but not lemon juice, this would alter the constistancy of the cake mix
I don't know grams, but in cups you would add 1/2c of cocoa powder.
For the lemon, a teaspoon should be good. The same you would use if it were a vanilla.
For the chocolate cake you need to add cocoa powder, not powdered chocolate. About two heaped tablespoons, and a drop or two of milk to bring the mix back to the right consistency.
For the lemon cake I would personally use lemon zest rather than essence. Using a fine cheese grater, take all the yellow skin from a lemon which you have washed in hot water (to remove the wax which is put on lemons to help them keep) and cooled again. Make sure you don't get any of the white bits in the zest - it is bitter. Use the zest of half a lemon, and squeeze some of the lemon juice in too.
Good luck
4 eggs
250g self-raising flour
125g plain flour
250g butter
250g caster sugar
I also need to make a 10'; lemon cake but I'm halving the quanties to make the cake a bit thinner. How much lemon extract will I need approx for this recipe(the quantities have already been halved)?
2-3 eggs
150g self-raising flour
75g plain flour
150g butter
150g caster sugar
I don't want new recipes because I love the way these cakes come out but just need an estimate on how much chocolate poweder/lemon I will need for each cake to make it into a chocolate/lemon cake?How much chocolate powder will I need to add to this cake recipe to get a chocolate cake?
bout half to 3quaters of a cup of cocoa (makes really choc like a mud, use like a third to half a cup if you just want chocolatty). for the lemon do it to taste!!! start with a cap or 2 and see that's the best wayHow much chocolate powder will I need to add to this cake recipe to get a chocolate cake?
Cocoa powder, Remove 50grs of plain flour and substitute 50grs of cocoa powder. Trust me it works
Lemon cake - I would start with 1 teas, of extract you can always add more if required, I would also add the zest of 1 unwaxed lemon, but not lemon juice, this would alter the constistancy of the cake mix
I don't know grams, but in cups you would add 1/2c of cocoa powder.
For the lemon, a teaspoon should be good. The same you would use if it were a vanilla.
For the chocolate cake you need to add cocoa powder, not powdered chocolate. About two heaped tablespoons, and a drop or two of milk to bring the mix back to the right consistency.
For the lemon cake I would personally use lemon zest rather than essence. Using a fine cheese grater, take all the yellow skin from a lemon which you have washed in hot water (to remove the wax which is put on lemons to help them keep) and cooled again. Make sure you don't get any of the white bits in the zest - it is bitter. Use the zest of half a lemon, and squeeze some of the lemon juice in too.
Good luck
Does anyone have a recipe for a homemade German chocolate cake with homemade German chocolate icing?
check out allrecipes.com
They have a recipe for everything!Does anyone have a recipe for a homemade German chocolate cake with homemade German chocolate icing?
German Sweet Chocolate cake
1pkg 4oz bakers chocolate (German's Sweet)
1/2 c water
2 c flour
1 tsp baking soda
1/4 tsp salt
1c butter 2 sticks softened
2 c sugar
4 egg yolks
1 tsp vanilla
1 c buttermilk
4 egg whites
Heat oven to 350 Line bottom of 3 9'; round cake pans with wax paper Microwave chocolate and water in large bowl on high 1 1/12 to 2 mins. or until chocolate is almost melted stirring half way through heating time stir until chocolate is completely melted. Mix flour baking soda and salt set aside. Beat butter and sugar in large bowl with mixer on med. speed until light %26amp; fluffy Add egg yolks one at at time beating well after each one Stir in chocolate and vanilla Add flour mixture alternately with buttermilk beating after each addition until smooth Beat Egg whites in another bowl on high speed till stiff peaks form gently stir into the batter. Pour in to perpared pans. Bake 350 til toothpick inserted comes out clean about 20 mins
Coconut-Pecan Filling and Frosting
1 can (12oz) evaporated milk
1 1/2 c sugar
3/4 c (1 1/2 sticks) butter
4 egg yolks slightly beaten
1 1/2 tsp vanilla
1pkg 7oz baker's Angel Flake Coconut (2 2/3 c)
1 1/2 c chopped pecans
Mix milk, sugar, butter, and eggs yolks, and vanill in large saucepan Cook and stir on med heat about 12 mins or until thickened and golden brown Remove from heat. STir in coconut and pecans. Cool to room temperature and of spreading consistency.
They have a recipe for everything!Does anyone have a recipe for a homemade German chocolate cake with homemade German chocolate icing?
German Sweet Chocolate cake
1pkg 4oz bakers chocolate (German's Sweet)
1/2 c water
2 c flour
1 tsp baking soda
1/4 tsp salt
1c butter 2 sticks softened
2 c sugar
4 egg yolks
1 tsp vanilla
1 c buttermilk
4 egg whites
Heat oven to 350 Line bottom of 3 9'; round cake pans with wax paper Microwave chocolate and water in large bowl on high 1 1/12 to 2 mins. or until chocolate is almost melted stirring half way through heating time stir until chocolate is completely melted. Mix flour baking soda and salt set aside. Beat butter and sugar in large bowl with mixer on med. speed until light %26amp; fluffy Add egg yolks one at at time beating well after each one Stir in chocolate and vanilla Add flour mixture alternately with buttermilk beating after each addition until smooth Beat Egg whites in another bowl on high speed till stiff peaks form gently stir into the batter. Pour in to perpared pans. Bake 350 til toothpick inserted comes out clean about 20 mins
Coconut-Pecan Filling and Frosting
1 can (12oz) evaporated milk
1 1/2 c sugar
3/4 c (1 1/2 sticks) butter
4 egg yolks slightly beaten
1 1/2 tsp vanilla
1pkg 7oz baker's Angel Flake Coconut (2 2/3 c)
1 1/2 c chopped pecans
Mix milk, sugar, butter, and eggs yolks, and vanill in large saucepan Cook and stir on med heat about 12 mins or until thickened and golden brown Remove from heat. STir in coconut and pecans. Cool to room temperature and of spreading consistency.
Dose anyone have any tasty recipes for diabetic cookies or cakes using liquid sweetener?
I find it's always best to go to the source, so the link below is to the Splenda site, and they have many pages of recipes for cakes, cookies, and pies made with Splenda, in addition to all other types of recipes, too.
FYI, all the recipes I have used call for the granulated or brown sugar Splenda, not the liquid.
Hope this helps!Dose anyone have any tasty recipes for diabetic cookies or cakes using liquid sweetener?
That stuff is so totally nasty. It gives me the munchies that won't quit.
If you want to make a treat for a diabetic person, just make the regular recipes and that person can adjust their food plan around a small serving.
NO Food is Banned now from a Diabetic Person's plate.
For me it is the white flour that does a number on my glucose so I have to adjust so that I have less other carbs like absolutely no breads during that meal. No peas carrots corn or potatoes either.Dose anyone have any tasty recipes for diabetic cookies or cakes using liquid sweetener?
Didn't you just ask this question? I am sure I answered it then!
Here it is again...
I wouldn't - if you can avoid altering the recipe by adding liquids in place of dry you will be better off. I use Splenda when baking sugar free items. Splenda also has brown sugar - but be warned it is not like the white splenda - brown is half the sugar - so it says to use 1/2 if recipe calls for 1 cup - I learned after making a mistake and adding cup for cup of brown splenda! Made the cookies real real moist though - since we aren't diabetics it didn't hurt us, but this would make a difference to someone I am certain.
STOP! Put that sweetener in the trash. There are 0 good uses for it that any person would like. Let alone a diabetic such as myself. If i eat sweet...make it worth it! I just adjust my meals around it or up the insulin. Duh.cosmetics
FYI, all the recipes I have used call for the granulated or brown sugar Splenda, not the liquid.
Hope this helps!Dose anyone have any tasty recipes for diabetic cookies or cakes using liquid sweetener?
That stuff is so totally nasty. It gives me the munchies that won't quit.
If you want to make a treat for a diabetic person, just make the regular recipes and that person can adjust their food plan around a small serving.
NO Food is Banned now from a Diabetic Person's plate.
For me it is the white flour that does a number on my glucose so I have to adjust so that I have less other carbs like absolutely no breads during that meal. No peas carrots corn or potatoes either.Dose anyone have any tasty recipes for diabetic cookies or cakes using liquid sweetener?
Didn't you just ask this question? I am sure I answered it then!
Here it is again...
I wouldn't - if you can avoid altering the recipe by adding liquids in place of dry you will be better off. I use Splenda when baking sugar free items. Splenda also has brown sugar - but be warned it is not like the white splenda - brown is half the sugar - so it says to use 1/2 if recipe calls for 1 cup - I learned after making a mistake and adding cup for cup of brown splenda! Made the cookies real real moist though - since we aren't diabetics it didn't hurt us, but this would make a difference to someone I am certain.
STOP! Put that sweetener in the trash. There are 0 good uses for it that any person would like. Let alone a diabetic such as myself. If i eat sweet...make it worth it! I just adjust my meals around it or up the insulin. Duh.
Hey! how do you make st. james cake?? Easiest recipe possible?
I need to make St. James Cake (tarte de santiago) for a spanish project. plaese help me find an easy and traditional recipe!! Need it fast!Hey! how do you make st. james cake?? Easiest recipe possible?
http://spanishfood.about.com/od/desserts鈥?/a>
http://www.recipezaar.com/recipes.php?s_鈥?/a>Hey! how do you make st. james cake?? Easiest recipe possible?
Have you done a web search? Have you tried a library? Why would you put this off and than need it in a hurry? I always had to do my homework so guess I am not up to doing everyone else's.
ST. JAMES COFFEE CAKE
3 c. sifted flour
2 c. granulated sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 c. shortening
2 c. buttermilk
1 tsp. baking soda
1 c. chopped nuts
1 c. raisins
(Does not need eggs)
Sift flour, sugar and spices together. Cut in shortening, as for pie crust, until mixture resembled cornmeal. Reserve 1/2 cup of mixture for topping. Combine buttermilk or sour milk and soda. Add larger amount of crumb mixture to milk and soda in 2 additions. Beat and mix well. Stir in nuts and raisins. Spread batter in greased and floured 13 x 9 inch pan. Sprinkle with reserved crumbs. Bake for 1 hour at 350 degrees.
http://spanishfood.about.com/od/desserts鈥?/a>
http://www.recipezaar.com/recipes.php?s_鈥?/a>Hey! how do you make st. james cake?? Easiest recipe possible?
Have you done a web search? Have you tried a library? Why would you put this off and than need it in a hurry? I always had to do my homework so guess I am not up to doing everyone else's.
ST. JAMES COFFEE CAKE
3 c. sifted flour
2 c. granulated sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 c. shortening
2 c. buttermilk
1 tsp. baking soda
1 c. chopped nuts
1 c. raisins
(Does not need eggs)
Sift flour, sugar and spices together. Cut in shortening, as for pie crust, until mixture resembled cornmeal. Reserve 1/2 cup of mixture for topping. Combine buttermilk or sour milk and soda. Add larger amount of crumb mixture to milk and soda in 2 additions. Beat and mix well. Stir in nuts and raisins. Spread batter in greased and floured 13 x 9 inch pan. Sprinkle with reserved crumbs. Bake for 1 hour at 350 degrees.
Does anyone know the recipe to this cake?
http://s749.photobucket.com/albums/xx133鈥?/a>
it has rice krispies in it
thankyouDoes anyone know the recipe to this cake?
it looks to me like a chocolate rice krispie treat with icing on it.
probably made with cocoa krispies.Does anyone know the recipe to this cake?
Its possibly rice krispie cakes, just melt some chocolate and add enough rice krispies and raisins (nuts if liked) until it holds together and just let them set in individual cake papers.
it almost looks like a cookie bar or 7 layer cookie recipe
it looks a bit like Australian crunch!!!
it has rice krispies in it
thankyouDoes anyone know the recipe to this cake?
it looks to me like a chocolate rice krispie treat with icing on it.
probably made with cocoa krispies.Does anyone know the recipe to this cake?
Its possibly rice krispie cakes, just melt some chocolate and add enough rice krispies and raisins (nuts if liked) until it holds together and just let them set in individual cake papers.
it almost looks like a cookie bar or 7 layer cookie recipe
it looks a bit like Australian crunch!!!
Does anyone know a good recipe for a ';doggy birthday cake';?
look at this website... it's really great!
http://www.dog-treat-recipe-exchange.com鈥?/a>
=]Does anyone know a good recipe for a ';doggy birthday cake';?
thansks for choosing my answer as the best!!! =] hope your doggy loves his cake! Report Abuse
Does anyone know a good recipe for a ';doggy birthday cake';?
just mix a big bowl of everything your dog loves into a massive bowl and let your dog eat it all up!
Doggy Layer Cake
3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Preparation -
Generously grease and flour two 8'; round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8'; cake pans. Bake at 325掳 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top.
Use ';Pupperoni'; sticks instead of candles
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8'; round cake pan and bake at 350掳 for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
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Bacon Chicken Layer Cake
This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.
3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Generously grease and flour two 8'; round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8'; cake pans. Bake at 325掳 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use ';Pupperoni'; sticks for candles.
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Carob Chip Bundt Cake
This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350掳 for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.
* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.
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Ginger Banana Party Cake
Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.
2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans
Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350掳 for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.
Banana %26amp; Mock-Choc Frosting:
2 cup mashed banana
1 tablespoon butter
6 tablespoon powdered carob
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon
Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.
Warning - the above recipe originally included raisins. Raisins %26amp; grapes might cause kidney failure in dogs so we dropped this ingredient from the recipe. See DogPack.com for more information.
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Jerky Cake for Pups
Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky
Preheat oven to 325掳. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.
Hope this helps!!
Homemade Dog Treat Recipe
Birthday Cake for Pups
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar baby food, meat, beef, strained
4 eggs
2 strips beef jerky -- (2 to 3)
Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese.
Store uneaten cake in refrigerator.
Ok for the cake make a 'classic' white cake mix from the store. Use only egg whites and on the box it will give you a lower fat recipe...I think it's using applesauce instead of butter. Definently do that!
Then for icing you have a few options! Fat free cream cheese and plain or banana cream yogurt, peanut butter (it's so cute to watch them but it takes forever for them too eat, BUT on my last dog's first birthday I used Sugar free-Fat free jello banana cream instant pudding MY DOGS LOVE IT and it was alot easier to spread than peanut butter or cream cheese and thicker than yogurt!
My dogs love this and it's fairly cheap! You can decorate with sliced bananas if you like. Good luck!
Here's what it looks like
http://viewmorepics.myspace.com/index.cf鈥?/a>
http://viewmorepics.myspace.com/index.cf鈥?/a>
meat %26amp; 2 veg
dogs love peanut butter /
go to google.com put in how can you make a doggy birthday cake and it gives you tons of ideas, good luck
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8'; round cake pan and bake at 350掳 for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
Here's some great doggy birthday cake that he'll just die for.
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8'; round cake pan and bake at 350掳 for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
Bacon Chicken Layer Cake
This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.
3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Generously grease and flour two 8'; round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8'; cake pans. Bake at 325掳 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use ';Pupperoni'; sticks for candles.
Carob Chip Bundt Cake
This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350掳 for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.
* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.
Ginger Banana Party Cake
Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.
2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans
Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350掳 for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.
Banana %26amp; Mock-Choc Frosting:
2 cup mashed banana
1 tablespoon butter
6 tablespoon powdered carob
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon
Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.
Jerky Cake for Pups
Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky
Preheat oven to 325掳. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.
http://www.dog-treat-recipe-exchange.com鈥?/a>
=]Does anyone know a good recipe for a ';doggy birthday cake';?
thansks for choosing my answer as the best!!! =] hope your doggy loves his cake! Report Abuse
Does anyone know a good recipe for a ';doggy birthday cake';?
just mix a big bowl of everything your dog loves into a massive bowl and let your dog eat it all up!
Doggy Layer Cake
3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Preparation -
Generously grease and flour two 8'; round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8'; cake pans. Bake at 325掳 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top.
Use ';Pupperoni'; sticks instead of candles
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8'; round cake pan and bake at 350掳 for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
--------------------------------------鈥?br>
Bacon Chicken Layer Cake
This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.
3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Generously grease and flour two 8'; round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8'; cake pans. Bake at 325掳 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use ';Pupperoni'; sticks for candles.
--------------------------------------鈥?br>
Carob Chip Bundt Cake
This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350掳 for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.
* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.
--------------------------------------鈥?br>
Ginger Banana Party Cake
Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.
2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans
Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350掳 for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.
Banana %26amp; Mock-Choc Frosting:
2 cup mashed banana
1 tablespoon butter
6 tablespoon powdered carob
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon
Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.
Warning - the above recipe originally included raisins. Raisins %26amp; grapes might cause kidney failure in dogs so we dropped this ingredient from the recipe. See DogPack.com for more information.
--------------------------------------鈥?br>
Jerky Cake for Pups
Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky
Preheat oven to 325掳. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.
Hope this helps!!
Homemade Dog Treat Recipe
Birthday Cake for Pups
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar baby food, meat, beef, strained
4 eggs
2 strips beef jerky -- (2 to 3)
Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese.
Store uneaten cake in refrigerator.
Ok for the cake make a 'classic' white cake mix from the store. Use only egg whites and on the box it will give you a lower fat recipe...I think it's using applesauce instead of butter. Definently do that!
Then for icing you have a few options! Fat free cream cheese and plain or banana cream yogurt, peanut butter (it's so cute to watch them but it takes forever for them too eat, BUT on my last dog's first birthday I used Sugar free-Fat free jello banana cream instant pudding MY DOGS LOVE IT and it was alot easier to spread than peanut butter or cream cheese and thicker than yogurt!
My dogs love this and it's fairly cheap! You can decorate with sliced bananas if you like. Good luck!
Here's what it looks like
http://viewmorepics.myspace.com/index.cf鈥?/a>
http://viewmorepics.myspace.com/index.cf鈥?/a>
meat %26amp; 2 veg
dogs love peanut butter /
go to google.com put in how can you make a doggy birthday cake and it gives you tons of ideas, good luck
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8'; round cake pan and bake at 350掳 for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
Here's some great doggy birthday cake that he'll just die for.
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8'; round cake pan and bake at 350掳 for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
Bacon Chicken Layer Cake
This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.
3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt
2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.
Generously grease and flour two 8'; round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8'; cake pans. Bake at 325掳 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use ';Pupperoni'; sticks for candles.
Carob Chip Bundt Cake
This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup butter, melted
1/3 cup honey (optional)
1 egg
1/2 cup carob chips (carob is a chocolate substitute)*
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350掳 for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.
* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.
Ginger Banana Party Cake
Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.
2/3 cup mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp ginger
2 teaspoons cinnamon
1/2 cup chopped pecans
Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350掳 for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.
Banana %26amp; Mock-Choc Frosting:
2 cup mashed banana
1 tablespoon butter
6 tablespoon powdered carob
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon
Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.
Jerky Cake for Pups
Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky
Preheat oven to 325掳. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.
Where can i found the recipe for a bizcocho or cake from Puerto Rico like wet and with the syrup.Thank you?
there is very delicious recipe from puerto rico cake or bizcocho that is use for bitrthday or weddings the bizcocho is wet and with syrup and the icing can someone help me wherei can look for this recipe.Where can i found the recipe for a bizcocho or cake from Puerto Rico like wet and with the syrup.Thank you?
You are probably looking for Bicocho de Ron or Rum Cake if you are looking for the wet one. Below is a recipe. Buen Provecho!!
PUERTO RICAN RUM CAKE
1/2 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Gold Puerto Rican Rum
Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan.
Mix all cake ingredients together. Pour batter over pecans in pan. Bake ONE hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.
GLAZE:
1/4 lb. butter
1/4 c. water
3/4 c. granulated sugar
1/2 c. Gold Puerto Rican Rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in Rum.Where can i found the recipe for a bizcocho or cake from Puerto Rico like wet and with the syrup.Thank you?
For more Info recipes and about PR check these sites
www.wepa.com
www.puertoricoWOW.com
www.welcometopuertorico.org
www.gotopuertorico.com
I love going to the foros of Univision, here's the link to cocina Puertorrique帽a as well as the one for reposteria (baking).
http://foro.univision.com/univision/boar鈥?/a>
http://foro.univision.com/univision/boar鈥?/a>
Good luck!
You are looking for a pound cake recipe (this is the one we bake for special ocassions).
2 cups / sugar
1 pound/ butter
2 tsp / flavor (almond, butter, orange, etc.)
3 tsp / rum or brandy
10 -12 eggs (separate whites from yolks)
3 cups cake flour (Presto)
Cream sugar and butter. Add eggs(yolks).
Add flavors and flour. (Do not overmix).
Whisk about 8 -10 egg whites until meringue. Add to the mix.
Pour into a greased pan.
Bake at 350.
Cool and remove from pan
Add syrup (room temperature)
Syrup:
2 1/2 cups / water
rum or brandy
1 cup / sugar
Boil water. Add sugar and rum.
Cook for 10 minutes aprox.
Icing:
1 cup shortening
1 cup milk or water
Flavor (almond, orange, etc.)
4 pounds confection sugar (10X)
1 tsp. salt
Mix shortening and water. Add flavor, salt and sugar.
For a soft icing add more liquid
For more consistency add more sugar.
Good luck!
You are probably looking for Bicocho de Ron or Rum Cake if you are looking for the wet one. Below is a recipe. Buen Provecho!!
PUERTO RICAN RUM CAKE
1/2 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Gold Puerto Rican Rum
Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan.
Mix all cake ingredients together. Pour batter over pecans in pan. Bake ONE hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.
GLAZE:
1/4 lb. butter
1/4 c. water
3/4 c. granulated sugar
1/2 c. Gold Puerto Rican Rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in Rum.Where can i found the recipe for a bizcocho or cake from Puerto Rico like wet and with the syrup.Thank you?
For more Info recipes and about PR check these sites
www.wepa.com
www.puertoricoWOW.com
www.welcometopuertorico.org
www.gotopuertorico.com
I love going to the foros of Univision, here's the link to cocina Puertorrique帽a as well as the one for reposteria (baking).
http://foro.univision.com/univision/boar鈥?/a>
http://foro.univision.com/univision/boar鈥?/a>
Good luck!
You are looking for a pound cake recipe (this is the one we bake for special ocassions).
2 cups / sugar
1 pound/ butter
2 tsp / flavor (almond, butter, orange, etc.)
3 tsp / rum or brandy
10 -12 eggs (separate whites from yolks)
3 cups cake flour (Presto)
Cream sugar and butter. Add eggs(yolks).
Add flavors and flour. (Do not overmix).
Whisk about 8 -10 egg whites until meringue. Add to the mix.
Pour into a greased pan.
Bake at 350.
Cool and remove from pan
Add syrup (room temperature)
Syrup:
2 1/2 cups / water
rum or brandy
1 cup / sugar
Boil water. Add sugar and rum.
Cook for 10 minutes aprox.
Icing:
1 cup shortening
1 cup milk or water
Flavor (almond, orange, etc.)
4 pounds confection sugar (10X)
1 tsp. salt
Mix shortening and water. Add flavor, salt and sugar.
For a soft icing add more liquid
For more consistency add more sugar.
Good luck!
Can I use all purpose flour instead of cake flour in a banana cake recipe?
Can I use all purpose flour instead of cake flour in a banana cake recipe?
I can't find a recipe that doesn't use cake flour
And i dont have cake flour
I want to know if I can use all purpose flour for a banana cake recipe?
or if u have a recipe for banana cake that doesnt call for cake flour.
by the way, if you know the recipe ur about to give me sucks
dont even bother giving it to me
and please tell me if the cake turned out wellCan I use all purpose flour instead of cake flour in a banana cake recipe?
An incredibly moist banana cake recipe with cream cheese frosting.
A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting perfect this cake.
The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for.
Banana Cake
Cake
1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 tsp. of salt
1/4 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla
3/4 tsp. baking soda (add to pureed bananas)
3 pureed bananas, very ripe
Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9x13'; baking pan or two 9'; layer cake pans.
Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
Bake layer cakes (9';) for 25-30 minutes, oblong (9x13';) for 35-40 minutes.
Frosting Directions:
Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.Can I use all purpose flour instead of cake flour in a banana cake recipe?
Yes you can. You do need to take into consideration that Cake Flour is very low in gluten where all purpose has much more.
Use 7/8 cup all purpose for 1 cup of cake flour. Be sure you sift the all purpose flour when putting in the bowl.
The mixing process can cause your cake to be tough when all purpose is used. In this case the less you mix the all purpose flour the better. Less mixing can be achieved by blending wet and dry ingredients into separate mixing bowls and then adding the wet on top of the dry and then blending.
If the recipe calls for adding the eggs during the mixing process do as the recipe recommends. Reducing the speed of the stand or hand mixer will help to reduce the amount of gluten formed while adding the eggs one at a time.
Letting the batter stand for a few minutes (5 minutes or so) after you pour it in the cake pan(s) can help reduce the gluten formation.
The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).
Yes you can and in fact I prefer using all purpose and even 1/2 whole wheat flour in my banana bread because it holds up better to the bananas. Using cake flour makes the bread way too soft and it could even be too wet.
An even better sub than the 7/8 cups of all purpose flour is 3/4 all purpose+ 1/8-1/4 cup corn starch. This helps lower the gluten content even more and will make a more tender final product.
You should also sift the flour and corn starch 2x
By the way - you can use all purpose flour and been there done that - her recipe looks amazing. Think I will try that myself.
all purpose will work good luck
The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).
Now, that said,I would highly recommend that you stick with whatever type of flour your recipe calls for, even when it means going out to the store to buy a box. The substitution is fairly reliable, but this is definitely a “substitute at your own risk” sort of thing. Different flours have different protein (gluten) contents and different weights, and different flours can result in dramatically different results in different recipes. All purpose flour has about 11% protein content, while cake flour has 6-8%. Some recipes need that low protein content to remain tender and light (like Angel Food Cake) and others are flexible enough (like some cakes or loaves) to use the substitution, but knowing that all purpose flour is so much “stronger” than cake flour should help you decide when you can substitute and when you may not want to.
Note: Some advocate using 1 cup of all purpose flour minus 2 tablespoons plus 2 tbsp cornstarch as a substitute for cake flour. This should work just as well, perhaps better, as the gluten-free cornstarch can cut down on the protein content of the all purpose flour. It still won’t produce results quite as good as cake flour and involves an extra step from the one I mentioned above, so I personally prefer the simpler sub. But going out and buying cake flour (or all purpose) is always going to be your best bet.
I can't find a recipe that doesn't use cake flour
And i dont have cake flour
I want to know if I can use all purpose flour for a banana cake recipe?
or if u have a recipe for banana cake that doesnt call for cake flour.
by the way, if you know the recipe ur about to give me sucks
dont even bother giving it to me
and please tell me if the cake turned out wellCan I use all purpose flour instead of cake flour in a banana cake recipe?
An incredibly moist banana cake recipe with cream cheese frosting.
A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting perfect this cake.
The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for.
Banana Cake
Cake
1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 tsp. of salt
1/4 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla
3/4 tsp. baking soda (add to pureed bananas)
3 pureed bananas, very ripe
Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9x13'; baking pan or two 9'; layer cake pans.
Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
Bake layer cakes (9';) for 25-30 minutes, oblong (9x13';) for 35-40 minutes.
Frosting Directions:
Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.Can I use all purpose flour instead of cake flour in a banana cake recipe?
Yes you can. You do need to take into consideration that Cake Flour is very low in gluten where all purpose has much more.
Use 7/8 cup all purpose for 1 cup of cake flour. Be sure you sift the all purpose flour when putting in the bowl.
The mixing process can cause your cake to be tough when all purpose is used. In this case the less you mix the all purpose flour the better. Less mixing can be achieved by blending wet and dry ingredients into separate mixing bowls and then adding the wet on top of the dry and then blending.
If the recipe calls for adding the eggs during the mixing process do as the recipe recommends. Reducing the speed of the stand or hand mixer will help to reduce the amount of gluten formed while adding the eggs one at a time.
Letting the batter stand for a few minutes (5 minutes or so) after you pour it in the cake pan(s) can help reduce the gluten formation.
The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).
Yes you can and in fact I prefer using all purpose and even 1/2 whole wheat flour in my banana bread because it holds up better to the bananas. Using cake flour makes the bread way too soft and it could even be too wet.
An even better sub than the 7/8 cups of all purpose flour is 3/4 all purpose+ 1/8-1/4 cup corn starch. This helps lower the gluten content even more and will make a more tender final product.
You should also sift the flour and corn starch 2x
By the way - you can use all purpose flour and been there done that - her recipe looks amazing. Think I will try that myself.
all purpose will work good luck
The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).
Now, that said,I would highly recommend that you stick with whatever type of flour your recipe calls for, even when it means going out to the store to buy a box. The substitution is fairly reliable, but this is definitely a “substitute at your own risk” sort of thing. Different flours have different protein (gluten) contents and different weights, and different flours can result in dramatically different results in different recipes. All purpose flour has about 11% protein content, while cake flour has 6-8%. Some recipes need that low protein content to remain tender and light (like Angel Food Cake) and others are flexible enough (like some cakes or loaves) to use the substitution, but knowing that all purpose flour is so much “stronger” than cake flour should help you decide when you can substitute and when you may not want to.
Note: Some advocate using 1 cup of all purpose flour minus 2 tablespoons plus 2 tbsp cornstarch as a substitute for cake flour. This should work just as well, perhaps better, as the gluten-free cornstarch can cut down on the protein content of the all purpose flour. It still won’t produce results quite as good as cake flour and involves an extra step from the one I mentioned above, so I personally prefer the simpler sub. But going out and buying cake flour (or all purpose) is always going to be your best bet.
Is it possible to substitute anything in this cake recipe for the cream of tartar?
Ok...I have this recipe. It calls for:
2 eggs,
2 t. cream of tartar,
2 c. sugar,
2 t. vanilla,
1 c. + 5. T. cake flour,
1/2 t. salt,
3 T. cocoa.
I'm supposed to put the egg whites and the cream of tartar in large bowl and beat until foamy. But here comes the problem. First of all, I don't have any cream of tartar. The recipe doesn't call for either baking soda or baking powder. So I don't know what to use to subsitute for the cream of tartar. I have white vinegar, which I know sometimes can be used as a substitute, and I also have both baking soda and baking powder. But I don't know what would be the best idea. To use white vinegar instead which could make the cake turn out to be of a different consistency, or to try using baking soda or baking powder. Any suggestions?Is it possible to substitute anything in this cake recipe for the cream of tartar?
In all my years as a Baker I have never seen a recipe like this.But if you want to make this cake. And don't have the cream of tarter . here are my suggestions ( you will have to use both soda and baking powder) The baking powder to give the cake volume and the soda to neutralize the cocoa. 1cup +5 table spoons flour would require 1 1/4 tea spoon baking powder.
and 3 table spoons cocoa would require a
1/2 tea spoon soda. so you would need to add 11/4 teaspoon baking powder and 1/2 tea spoon soda to your flour.( use measuring spoons and not regural tea spoons) if by chance this is your best answer I would be interested in your coments. Like I said I have been a baker for many years with out seeing a recipe like this. hope this helped you jim bIs it possible to substitute anything in this cake recipe for the cream of tartar?
When it comes to baking, you're following a formula more than a recipe, so you have to be exact. You may not get the right results if you start substituting. Cream of tartar is in every grocery store and it is cheap. Sometimes it is in the baking section, sometimes it is in the spice section.
If you do substitute, use baking powder, especially if it is called double action. That means it makes bubbles in contact with acid right away and also throughout the duration of the baking process.
Baking soda has a bitterness to it, I think. It makes bubbles right away but isn't as good for prolonged heat. Basically it is good for waffles that cook in five minutes, but not cakes which take like 30 minutes
In addition to making bubbles, cream of tartar gives stiffness to egg whites. You aren't going to get that with either baking soda or powder.
cream of tartar can be subbed with pinch of salt OR a bit of lemon juice.cosmetics
2 eggs,
2 t. cream of tartar,
2 c. sugar,
2 t. vanilla,
1 c. + 5. T. cake flour,
1/2 t. salt,
3 T. cocoa.
I'm supposed to put the egg whites and the cream of tartar in large bowl and beat until foamy. But here comes the problem. First of all, I don't have any cream of tartar. The recipe doesn't call for either baking soda or baking powder. So I don't know what to use to subsitute for the cream of tartar. I have white vinegar, which I know sometimes can be used as a substitute, and I also have both baking soda and baking powder. But I don't know what would be the best idea. To use white vinegar instead which could make the cake turn out to be of a different consistency, or to try using baking soda or baking powder. Any suggestions?Is it possible to substitute anything in this cake recipe for the cream of tartar?
In all my years as a Baker I have never seen a recipe like this.But if you want to make this cake. And don't have the cream of tarter . here are my suggestions ( you will have to use both soda and baking powder) The baking powder to give the cake volume and the soda to neutralize the cocoa. 1cup +5 table spoons flour would require 1 1/4 tea spoon baking powder.
and 3 table spoons cocoa would require a
1/2 tea spoon soda. so you would need to add 11/4 teaspoon baking powder and 1/2 tea spoon soda to your flour.( use measuring spoons and not regural tea spoons) if by chance this is your best answer I would be interested in your coments. Like I said I have been a baker for many years with out seeing a recipe like this. hope this helped you jim bIs it possible to substitute anything in this cake recipe for the cream of tartar?
When it comes to baking, you're following a formula more than a recipe, so you have to be exact. You may not get the right results if you start substituting. Cream of tartar is in every grocery store and it is cheap. Sometimes it is in the baking section, sometimes it is in the spice section.
If you do substitute, use baking powder, especially if it is called double action. That means it makes bubbles in contact with acid right away and also throughout the duration of the baking process.
Baking soda has a bitterness to it, I think. It makes bubbles right away but isn't as good for prolonged heat. Basically it is good for waffles that cook in five minutes, but not cakes which take like 30 minutes
In addition to making bubbles, cream of tartar gives stiffness to egg whites. You aren't going to get that with either baking soda or powder.
cream of tartar can be subbed with pinch of salt OR a bit of lemon juice.
Ratio for replacing oil with BUTTER in box cake recipe?
I am making coconut muffins from Pillsbury Classic White Cake and am trying to do the opposite of the healthy trend of using oil in the cake recipe.
I want to use butter instead. The recipe calls for 1/3 cup of canola oil (and 3 whole eggs or 4 egg whites ). How much BUTTER do I use?Ratio for replacing oil with BUTTER in box cake recipe?
You can replace oil with butter in a one to one ratio. A few cautions however.
1) Normally butter is creamed with sugar in a recipe to avoid the butter and flour creating ';the pastry effect'; which happens when butter and flour are mixed. Since the sugar is already in the mix, you can't do that.
2) DO melt the butter. If you don't then you will get the above situation. AND, don't mix the liquid ingredients before adding to the dry because the butter will solidify into chunks when it contacts the cold eggs.
3) Make sure your eggs and other liquid ingredients are room temperature AND mix in the eggs first to create a batter.
4) very Quickly stir the melted butter into your mix.
This is a pain in the neck but the only way to get your butter into the mix as a liquid. This is also the reason that packaged cakes call for oil instead of butter. If they packaged the sugar separately in the box so that it could be creamed with butter it would be a better product.Ratio for replacing oil with BUTTER in box cake recipe?
Use 1/3 cup MELTED butter.It tastes better too!
I want to use butter instead. The recipe calls for 1/3 cup of canola oil (and 3 whole eggs or 4 egg whites ). How much BUTTER do I use?Ratio for replacing oil with BUTTER in box cake recipe?
You can replace oil with butter in a one to one ratio. A few cautions however.
1) Normally butter is creamed with sugar in a recipe to avoid the butter and flour creating ';the pastry effect'; which happens when butter and flour are mixed. Since the sugar is already in the mix, you can't do that.
2) DO melt the butter. If you don't then you will get the above situation. AND, don't mix the liquid ingredients before adding to the dry because the butter will solidify into chunks when it contacts the cold eggs.
3) Make sure your eggs and other liquid ingredients are room temperature AND mix in the eggs first to create a batter.
4) very Quickly stir the melted butter into your mix.
This is a pain in the neck but the only way to get your butter into the mix as a liquid. This is also the reason that packaged cakes call for oil instead of butter. If they packaged the sugar separately in the box so that it could be creamed with butter it would be a better product.Ratio for replacing oil with BUTTER in box cake recipe?
Use 1/3 cup MELTED butter.It tastes better too!
What is a tasty and simple strawberry jello cake recipe?
I saw a recipe for a strawberry jello cake in a magazine at the grocery store that looked really good and really easy, but I can't find one like it anywhere online. I know that it used a white cake mix, a box of jello, and strawberry sugar wafers for a garnish. I want to find a recipe where you add the jello to the cake before you bake it, not one where you poke holes and pour the jello over it. I think the magazine that I saw the recipe in was Good Housekeeping, but I'm not 100% sure. Any help would be greatly appreciated!!What is a tasty and simple strawberry jello cake recipe?
This recipe is in the latest issue of Quick and Simple.
1 White Cake Mix
1 Box Strawberry instant Jello
Prepare Cake Mix as directed and add Strawberry Instant Jello. Bake in 2 round cake pans.
Frost with Duncan Hines or Pillsbury Cream Cheese Frosting.
Crush Strawberry Sugar Wafers and apply to sides of cake.
Garnish with whole strawberrys on the top.What is a tasty and simple strawberry jello cake recipe?
Heres another one
STRAWBERRY CAKE
CAKE:
1 package white cake mix
1 package o gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake.
Category: Desserts %26amp; Sweets
Serving Size: 8
JELLO CAKE
1 box of white cake mix
1 sm. box of Jello, your favorite flavor
Mix cake according to the directions on the box, but add dry Jello mix, reserving 2 tablespoons of Jello mix for frosting. Bake as directions on box say. When cake cools, frost with creamy frosting.
FROSTING:
1 stick softened butter
1/2 c. shortening
1 tsp. vanilla
1 box of powdered sugar
Reserved Jello
Enough milk to make good spreading consistency
Mix until smooth and creamy.
I looked on the good housekeeping site but found nothing, do you know the name of the cake
This recipe is in the latest issue of Quick and Simple.
1 White Cake Mix
1 Box Strawberry instant Jello
Prepare Cake Mix as directed and add Strawberry Instant Jello. Bake in 2 round cake pans.
Frost with Duncan Hines or Pillsbury Cream Cheese Frosting.
Crush Strawberry Sugar Wafers and apply to sides of cake.
Garnish with whole strawberrys on the top.What is a tasty and simple strawberry jello cake recipe?
Heres another one
STRAWBERRY CAKE
CAKE:
1 package white cake mix
1 package o gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake.
Category: Desserts %26amp; Sweets
Serving Size: 8
JELLO CAKE
1 box of white cake mix
1 sm. box of Jello, your favorite flavor
Mix cake according to the directions on the box, but add dry Jello mix, reserving 2 tablespoons of Jello mix for frosting. Bake as directions on box say. When cake cools, frost with creamy frosting.
FROSTING:
1 stick softened butter
1/2 c. shortening
1 tsp. vanilla
1 box of powdered sugar
Reserved Jello
Enough milk to make good spreading consistency
Mix until smooth and creamy.
I looked on the good housekeeping site but found nothing, do you know the name of the cake
Hi everyone, can you please help with this cake recipe?
this is for Irish Dairy Cake
* 3/4 lbs butter (3 sticks) softened
* 3 cups sugar
* 6 eggs
* 1 8oz. Pkg cream cheese softened
* 1 teaspoon vanilla
* 3 cups sifted white flour
DIRECTIONS
1. Cream butter, sugar and then add eggs.
2. Mix in the cream cheese and vanilla and then a cup at a time add the flour. The batter will be velvety.
3. Bake 300 degrees for 1 1/2 hours in a prepared bundt pan.
4. It is done when golden brown. It smells so good too.
There is no baking powder or soda in this recipe, only the flour, could this be a mistake, or will the eggs themselves give the lift?
TY
edit: I forgot to say all I have on hand is all purpose flour, but it doesn't specify eitherHi everyone, can you please help with this cake recipe?
It's correct, basically a dense pound cake with cream cheese as the moisture additive. 99% of the time, when ';flour'; is NOT specified in a recipe, AP flour is fine to use.....Although, when making delicate cakes, cake flour is needed, as bread flour is needed (no pun intended) for bread, and self rising is already has the leavening in it.....
My grandmother used to make this cake (she although, claimed it was a Scotish Butter Cake, go figure) and it was very much like a true pound cake......Enjoy it, Libby!!!
EDIT: I would go with some (as much as you like, but no more than 2 teaspoons) lemon zest......and if you have it, some lemon EXTRACT WITH the vanilla.......a teaspoon is NOT going to make a difference in the texture overall.....Trust me on this one....
ChristopherHi everyone, can you please help with this cake recipe?
That's why I'm here........that's my act of kindness for my fellow person......Glad you enjoyed, have a piece for me??? Thanks........
Christopher Report Abuse
Sifting the flour makes the difference. And AP flour is ok to use in it.
Just go by the directions, bundt cakes aren't usually light and fluffy.
It will be good.
* 3/4 lbs butter (3 sticks) softened
* 3 cups sugar
* 6 eggs
* 1 8oz. Pkg cream cheese softened
* 1 teaspoon vanilla
* 3 cups sifted white flour
DIRECTIONS
1. Cream butter, sugar and then add eggs.
2. Mix in the cream cheese and vanilla and then a cup at a time add the flour. The batter will be velvety.
3. Bake 300 degrees for 1 1/2 hours in a prepared bundt pan.
4. It is done when golden brown. It smells so good too.
There is no baking powder or soda in this recipe, only the flour, could this be a mistake, or will the eggs themselves give the lift?
TY
edit: I forgot to say all I have on hand is all purpose flour, but it doesn't specify eitherHi everyone, can you please help with this cake recipe?
It's correct, basically a dense pound cake with cream cheese as the moisture additive. 99% of the time, when ';flour'; is NOT specified in a recipe, AP flour is fine to use.....Although, when making delicate cakes, cake flour is needed, as bread flour is needed (no pun intended) for bread, and self rising is already has the leavening in it.....
My grandmother used to make this cake (she although, claimed it was a Scotish Butter Cake, go figure) and it was very much like a true pound cake......Enjoy it, Libby!!!
EDIT: I would go with some (as much as you like, but no more than 2 teaspoons) lemon zest......and if you have it, some lemon EXTRACT WITH the vanilla.......a teaspoon is NOT going to make a difference in the texture overall.....Trust me on this one....
ChristopherHi everyone, can you please help with this cake recipe?
That's why I'm here........that's my act of kindness for my fellow person......Glad you enjoyed, have a piece for me??? Thanks........
Christopher Report Abuse
Sifting the flour makes the difference. And AP flour is ok to use in it.
Just go by the directions, bundt cakes aren't usually light and fluffy.
It will be good.
Please tell me what went wrong with my cake recipe why was it so heavy? ingredients are...?
2 eggs
150g butter
300g flour (self rising)
50g plain flour
2 tbls spoons vanilla
30g cocoa
180g sugar
2 caps of brandy
made a layer cake but it came out very heavy and even a little crunchy around the edges WHY???
more eggs? no plain flour?
2) Also what do i need more of to make my cake nice and fluffy? i notice when i put fruit in my cake it ends up fluffy but without it its not??Please tell me what went wrong with my cake recipe why was it so heavy? ingredients are...?
Add
2tsp baking powder
2 eggs (making 4 in total)
75g more butter
10tbsp milk
Remove
50g plain flour
Bake @ 160C for 50 mins
Cooking it too quick doesn't allow the cake to rise properly.
http://www.cakebaker.co.uk/MakingThePerf鈥?/a>Please tell me what went wrong with my cake recipe why was it so heavy? ingredients are...?
Ive always used the same recipe as well as my mum 8oz SR Flour, 8oz Castor Sugar, 8oz Stork SB and 4 eggs no matter what I do with it I just use the same basic recipe and I never have problems.Its all in the beating so I can add cocoa/water fruit colouring you name it.
Part of the problem is the self rising flour. Because it already has ingredients in it to rise the cake, the flour is denser. Add to that the cocoa, which has a tendency to dry any mixture. To get a fluffy cake you really need to have cake flour....even regular flour will make a fluffy cake so long as it is sifted at least twice...once by itself and once when you add the salt/baking powder/soda/salt to it. The reason is....flours have different amounts of gluten in them. Bread flour the highest, cake flour the lowest. While gluten is important for bread, its deadly to a moist cake.
Another problem I can see with the recipe is there isn't enough liquid. That'ss why your cakes seem fluffier when you add fruit. In the baking, the fruits release their juices as well as their sugars, which then break down into liquids. Admittedly, not much, but still enough, of a different kind (sucrose fluid is very thin) that it moistens the cake.
The crunch? That could be due to either baking too long, too high a temperature, too much fats used to coat the pan against sticking, or even putting it on a lower shelf in your oven. Generally, middle is best, and I always set my timer for ten minutes less than the recommended cooking time, then adjust after I test.
You might try adding a little boiling water to your cake mixture before you pan it. A half cup would do.
Try separating your eggs. Add in the yolks when the recipe calls for it, then when it's completely mixed, whip your egg whites to stiff peaks and gently fold into the batter before placing it in the cake pans and baking it.
Did you overbeat it? Or over cook the cake?
What you said about the fruit in your cake making it come out fluffy and without it it's not, tells me there is baking soda in your self-rising flour. Baking soda needs an acid to activate it and your fruit did it. So, if you don't want fruit in your cake, add a little sour milk (milk with about 1 tsp lemon juice in it). That will activate the soda and make your cake do what it did when you added fruit.
By a little sour milk, I mean at most between 1/8 and 1/4 c milk. The liquid in the milk will cook off so it won't be soupy.
Hope that helps.
150g butter
300g flour (self rising)
50g plain flour
2 tbls spoons vanilla
30g cocoa
180g sugar
2 caps of brandy
made a layer cake but it came out very heavy and even a little crunchy around the edges WHY???
more eggs? no plain flour?
2) Also what do i need more of to make my cake nice and fluffy? i notice when i put fruit in my cake it ends up fluffy but without it its not??Please tell me what went wrong with my cake recipe why was it so heavy? ingredients are...?
Add
2tsp baking powder
2 eggs (making 4 in total)
75g more butter
10tbsp milk
Remove
50g plain flour
Bake @ 160C for 50 mins
Cooking it too quick doesn't allow the cake to rise properly.
http://www.cakebaker.co.uk/MakingThePerf鈥?/a>Please tell me what went wrong with my cake recipe why was it so heavy? ingredients are...?
Ive always used the same recipe as well as my mum 8oz SR Flour, 8oz Castor Sugar, 8oz Stork SB and 4 eggs no matter what I do with it I just use the same basic recipe and I never have problems.Its all in the beating so I can add cocoa/water fruit colouring you name it.
Part of the problem is the self rising flour. Because it already has ingredients in it to rise the cake, the flour is denser. Add to that the cocoa, which has a tendency to dry any mixture. To get a fluffy cake you really need to have cake flour....even regular flour will make a fluffy cake so long as it is sifted at least twice...once by itself and once when you add the salt/baking powder/soda/salt to it. The reason is....flours have different amounts of gluten in them. Bread flour the highest, cake flour the lowest. While gluten is important for bread, its deadly to a moist cake.
Another problem I can see with the recipe is there isn't enough liquid. That'ss why your cakes seem fluffier when you add fruit. In the baking, the fruits release their juices as well as their sugars, which then break down into liquids. Admittedly, not much, but still enough, of a different kind (sucrose fluid is very thin) that it moistens the cake.
The crunch? That could be due to either baking too long, too high a temperature, too much fats used to coat the pan against sticking, or even putting it on a lower shelf in your oven. Generally, middle is best, and I always set my timer for ten minutes less than the recommended cooking time, then adjust after I test.
You might try adding a little boiling water to your cake mixture before you pan it. A half cup would do.
Try separating your eggs. Add in the yolks when the recipe calls for it, then when it's completely mixed, whip your egg whites to stiff peaks and gently fold into the batter before placing it in the cake pans and baking it.
Did you overbeat it? Or over cook the cake?
What you said about the fruit in your cake making it come out fluffy and without it it's not, tells me there is baking soda in your self-rising flour. Baking soda needs an acid to activate it and your fruit did it. So, if you don't want fruit in your cake, add a little sour milk (milk with about 1 tsp lemon juice in it). That will activate the soda and make your cake do what it did when you added fruit.
By a little sour milk, I mean at most between 1/8 and 1/4 c milk. The liquid in the milk will cook off so it won't be soupy.
Hope that helps.
Can you split the servings of this carrot cake recipe in half please?!?
can you please do it because i dont want to screw the recipe up because i dont want to mess it up for my class,
the serving size is 18 (is that too big??)
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
what is it?
please and thank you!Can you split the servings of this carrot cake recipe in half please?!?
Cake:
2 eggs
3/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 cups grated carrots
1/2 cup chopped pecans
Frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' (powdered) sugar
1/2 tsp vanilla
1/2 cup chopped pecansCan you split the servings of this carrot cake recipe in half please?!?
I am a professional cook and would like to offer these additions to your recipe to make it simply incredible. I promise it will bring raves.
These measurements are for your recipe after it has been reduced by half.
To your cake recipe add:
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup raisins
1/4 cup coconut
half of an 8 oz can of crushed pineapple with juice
1/4 cup packed brown sugar
For the frosting:
Replace the vanilla extract with 1 Tbs fresh lemon juice.
What size pan does it call for?
18 ';servings'; usually means about 9 regular people servings. Servings are based on calories too, so they don't consider size. Make the whole cake. If it is too large, cut it in half and leave one half at home for the family or bring for teachers?
Thats a regular sized cake. I would make it as is. Leftovers could be frozen or given away. You want to have enough or more than enough. Can you imagine if you made half and ended up not enough??
i would just make it like it is and serve bigger pieces better to have too much then not enough / share!
the serving size is 18 (is that too big??)
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
what is it?
please and thank you!Can you split the servings of this carrot cake recipe in half please?!?
Cake:
2 eggs
3/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 cups grated carrots
1/2 cup chopped pecans
Frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' (powdered) sugar
1/2 tsp vanilla
1/2 cup chopped pecansCan you split the servings of this carrot cake recipe in half please?!?
I am a professional cook and would like to offer these additions to your recipe to make it simply incredible. I promise it will bring raves.
These measurements are for your recipe after it has been reduced by half.
To your cake recipe add:
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup raisins
1/4 cup coconut
half of an 8 oz can of crushed pineapple with juice
1/4 cup packed brown sugar
For the frosting:
Replace the vanilla extract with 1 Tbs fresh lemon juice.
What size pan does it call for?
18 ';servings'; usually means about 9 regular people servings. Servings are based on calories too, so they don't consider size. Make the whole cake. If it is too large, cut it in half and leave one half at home for the family or bring for teachers?
Thats a regular sized cake. I would make it as is. Leftovers could be frozen or given away. You want to have enough or more than enough. Can you imagine if you made half and ended up not enough??
i would just make it like it is and serve bigger pieces better to have too much then not enough / share!
Can I substitute oil for butter in a cake recipe?
I have this awesome 5 minute microwave chocolate cake recipe which feeds 2 people. It is literally a 5 minute cake from when i mix the ingredients from scratch to when I put it in the microwave. The recipe calls for 3 tablespoons of oil but I am wondering if I can substitute with butter? The only other 'juice' that the recipe has is 3 Tablespoons of milk and 1 egg. I Was thinking it may be too dry if I use butter. The cake is literally in the microwave for 2陆 mins and then we eat it with vanilla ice-cream.
What do you think?Can I substitute oil for butter in a cake recipe?
yeah sure u can do that.ive tried it.
but hey!butter turns out a better and softer cake.Can I substitute oil for butter in a cake recipe?
If you have time you can use clarified margarine. Margarine is mostly vegetable oil anyway. Just cook it not burn it until the water evaporates and you have a buttery flavored vegetable oil.
well, one way to find out for sure is to try, i think if it is a microwave recipe you might want to follow the directions a little more closelyy
You can use butter, but the probability is you will need to change the recipe.
Sure butter would be fine. In original recipes for cakes and cookies- the ingredient is butter.
you can, but it will not give te desired result and will taste horrible.
Butter will be good, it'll make it taste even better than if you made it with oil.
no it wont bake right...yuckycosmetics
What do you think?Can I substitute oil for butter in a cake recipe?
yeah sure u can do that.ive tried it.
but hey!butter turns out a better and softer cake.Can I substitute oil for butter in a cake recipe?
If you have time you can use clarified margarine. Margarine is mostly vegetable oil anyway. Just cook it not burn it until the water evaporates and you have a buttery flavored vegetable oil.
well, one way to find out for sure is to try, i think if it is a microwave recipe you might want to follow the directions a little more closelyy
You can use butter, but the probability is you will need to change the recipe.
Sure butter would be fine. In original recipes for cakes and cookies- the ingredient is butter.
you can, but it will not give te desired result and will taste horrible.
Butter will be good, it'll make it taste even better than if you made it with oil.
no it wont bake right...yucky
Can u subsititue margerine for butter for a cake recipe?
I was going to make a cake for my mom's birthday.
When I went groccery shopping, I got margerine instead of butter because I couldn't find a 2-3 dollar butter.
Anyways, it says '; not recommended for frying, baking and freezing';
and last time I used a brand called '; I cant believe its not butter'; so im guessing its not butter, so it has to be margerine. and i used it for baking and everything turned out right.
So my question is : Can i use the margerine i bought for baking? And if i cant, can i substitude it for oil? Will it give me the same results with oil or margerine as using butter?Can u subsititue margerine for butter for a cake recipe?
You can substitute margarine for butter - I do it all the time.
As for not using margarine which says ';Not recommended for frying ....'; you can use it but it just curdles and doesn't look nice but it does work as I do this myself, normally using low fat versions.
You can't use oil instead of margarine / butter unless the recipe says you can as oil is wetter and thicker than margarine.
Good luck with your baking.
KDCan u subsititue margerine for butter for a cake recipe?
First thing to understand about fat in cakes or bread is that it is 'shortening', as in Mamma's little babbee....
So called because it causes a shortening of the relatively tough strands of dough in pastry. Low shortening measns long strands, beloved of French bread eaters. High shortening means short strands, which is what you want in cakes.
The shortening effects of the different kinds of fats are pretty much the same, but oils, as distinct from solid fats - tend to cause a bit oily bread/cake. This is far more noticeable in breads than in cakes.
The short answer (hehe) is that you can substitute marge for butter, and the only effect will be the taste.
One thing though. Some of the stay-soft butter/marge possibles are higher water content, so you might need slightly more.
You can use margarine as long as there is a minimum of 70% fat in it. If the package says not suitable for baking or cooking, it means there is more water than fat. It will not work.
You can use shortening such as Criso instead of butter or margarine. You can not use vegetable oil as it will not work.
Absolutely. I do it all the time, because normally the recipe will say margarine or butter. Just make sure that it is not a specific type of margarine like the kinds that have extra olive oil or something....it's kind of like cooking sprays...make sure not to use the special garlic kind or else you'll have really interesting-tasting cake! lol good luck!
Don't use oil or else the whole thing will turn into a big sloppy mess! There isn't much difference between margarine and butter so you can use either, but if you're using margarine than add a pinch of salt to the mixture with it.
You can use margarine in cakes, it's ok. But cannot substitute it for oil. You can use some applesauce for oil.
Don't use whipped margarine. It has to be the solid sticks or the results won't be the same.
yes you can, use safflower oil to make it healthier
hell Yea
First of all, butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%. There are some premium butters on the market with 81% up to 85% butterfat. Water, milk solids, and 鈥?often 鈥?salt make up the rest. The amount of salt in salted butter ranges from 1.5% to 3%.
Margarine is made from a vegetable oil, although when it was developed in 1869 by Hippolyte M猫ges-Mouri茅s in France, it was based on beef fat (suet) flavored with milk. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature. Most margarine today is made with corn oil or soybean oil.
Like butter, margarine is 80% fat and 20% water and solids, of which about 3% is salt. It is often flavored with skim milk or a synthetically produced chemical compound that mimics the flavor of butter. It is sometimes fortified with vitamins A and D to match the nutritional make-up of butter, and includes salt, artificial color, and preservatives.
I would use the butter.
It can be used, but the result isn't as good as butter. You won't have the butter flavor, and the texture will be affected. Butter is pure ... Margarine is chemicals, preservatives, water and air (and artificial coloring). The margarine in tubs can't be used at all, because there's just too much water and air in there (you can't use whipped butter either). Unsalted butter is what should always be used in baking (the salt can burn and bake too quickly).... To save a few cents is silly, since you're wasting all the money you spent on the rest of the ingredients (and your time) if you make an inferior product. ... Also, never use artificial vanilla extract - get REAL vanilla extract. Artificial has no vanilla at all in it, and is made from wood by-products. If you're going to bake something from scratch, DO IT RIGHT
When I went groccery shopping, I got margerine instead of butter because I couldn't find a 2-3 dollar butter.
Anyways, it says '; not recommended for frying, baking and freezing';
and last time I used a brand called '; I cant believe its not butter'; so im guessing its not butter, so it has to be margerine. and i used it for baking and everything turned out right.
So my question is : Can i use the margerine i bought for baking? And if i cant, can i substitude it for oil? Will it give me the same results with oil or margerine as using butter?Can u subsititue margerine for butter for a cake recipe?
You can substitute margarine for butter - I do it all the time.
As for not using margarine which says ';Not recommended for frying ....'; you can use it but it just curdles and doesn't look nice but it does work as I do this myself, normally using low fat versions.
You can't use oil instead of margarine / butter unless the recipe says you can as oil is wetter and thicker than margarine.
Good luck with your baking.
KDCan u subsititue margerine for butter for a cake recipe?
First thing to understand about fat in cakes or bread is that it is 'shortening', as in Mamma's little babbee....
So called because it causes a shortening of the relatively tough strands of dough in pastry. Low shortening measns long strands, beloved of French bread eaters. High shortening means short strands, which is what you want in cakes.
The shortening effects of the different kinds of fats are pretty much the same, but oils, as distinct from solid fats - tend to cause a bit oily bread/cake. This is far more noticeable in breads than in cakes.
The short answer (hehe) is that you can substitute marge for butter, and the only effect will be the taste.
One thing though. Some of the stay-soft butter/marge possibles are higher water content, so you might need slightly more.
You can use margarine as long as there is a minimum of 70% fat in it. If the package says not suitable for baking or cooking, it means there is more water than fat. It will not work.
You can use shortening such as Criso instead of butter or margarine. You can not use vegetable oil as it will not work.
Absolutely. I do it all the time, because normally the recipe will say margarine or butter. Just make sure that it is not a specific type of margarine like the kinds that have extra olive oil or something....it's kind of like cooking sprays...make sure not to use the special garlic kind or else you'll have really interesting-tasting cake! lol good luck!
Don't use oil or else the whole thing will turn into a big sloppy mess! There isn't much difference between margarine and butter so you can use either, but if you're using margarine than add a pinch of salt to the mixture with it.
You can use margarine in cakes, it's ok. But cannot substitute it for oil. You can use some applesauce for oil.
Don't use whipped margarine. It has to be the solid sticks or the results won't be the same.
yes you can, use safflower oil to make it healthier
hell Yea
First of all, butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%. There are some premium butters on the market with 81% up to 85% butterfat. Water, milk solids, and 鈥?often 鈥?salt make up the rest. The amount of salt in salted butter ranges from 1.5% to 3%.
Margarine is made from a vegetable oil, although when it was developed in 1869 by Hippolyte M猫ges-Mouri茅s in France, it was based on beef fat (suet) flavored with milk. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature. Most margarine today is made with corn oil or soybean oil.
Like butter, margarine is 80% fat and 20% water and solids, of which about 3% is salt. It is often flavored with skim milk or a synthetically produced chemical compound that mimics the flavor of butter. It is sometimes fortified with vitamins A and D to match the nutritional make-up of butter, and includes salt, artificial color, and preservatives.
I would use the butter.
It can be used, but the result isn't as good as butter. You won't have the butter flavor, and the texture will be affected. Butter is pure ... Margarine is chemicals, preservatives, water and air (and artificial coloring). The margarine in tubs can't be used at all, because there's just too much water and air in there (you can't use whipped butter either). Unsalted butter is what should always be used in baking (the salt can burn and bake too quickly).... To save a few cents is silly, since you're wasting all the money you spent on the rest of the ingredients (and your time) if you make an inferior product. ... Also, never use artificial vanilla extract - get REAL vanilla extract. Artificial has no vanilla at all in it, and is made from wood by-products. If you're going to bake something from scratch, DO IT RIGHT
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