Archive for ‘Cakes’

June 8, 2010

Crêpes

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November 22, 2009

Angel Food Cake

My first try at making angel food cake was a box mix I found in my aunt’s cupboard and I read the instructions only enough to know what the ingredients were.  I mean that’s all you really need to know for boxed mixes right?  Wrong.  I filled one pan to the brim with my cake mix and set the oven to go.  Within thirty minutes, the house smelled of smoke and the cake looked like a large lava rock.  Now, my aunt and uncle had a dog that ate anything – he ate potato peels!  So I figured I would feed the dog my mistake and no one would be the wiser.  The dog ran off with my masterpiece and I breathed a sigh of relief.  When my uncle got home, he asked why there was charcoal all over the lawn.

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November 16, 2009

Zeppoli

zeppole 26

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January 1, 2009

Coconut Pecan Frosting

There is only one reason in my opinion to ever eat a chocolate cake – and that reason is this frosting.  It doesn’t get any better than this.  I like to spice my frosting up a little with some adult flavouring, and that just doesn’t blend in well if you try to add it to the Betty Crocker tubs at the store.  Plus, making your own frosting is sooo much easier and on the plus side, you know what is in it.


CIMG3051

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January 1, 2009

Scotch Cakes

Ingredients

2 cups flour, unsifted

1 teaspoon granulated sugar

1 egg

1/2 teaspoon iodized salt

1/2 teaspoon baking soda

12 ounce can evaporated milk*

*The actual recipe calls for buttermilk, but I despise the taste of buttermilk, so I use evaporated milk instead – not condensed!  If you like buttermilk, you want to use 1 cup.

  • In a large mixing bowl, blend all dry ingredients with a fork.
  • Create a well in the middle and break egg into it.
  • Add in milk and blend thoroughly with a spoon, but do not overbeat or the pancakes won’t rise.
  • In a large skillet over medium to high heat, drop one full ladle into the pan and cook until bubbles form up, then flip.
  • Serve hot.
January 1, 2009

Cassata Arance

If you are accustomed to cream cheese based cheesecakes, this may take an adjustment for your tastebuds.  Sicilian cheesecakes, or cassatas, are made with ricotta cheese and are not as sweet and unlike American cheesecakes, they are lighter and have almost a baked custard texture.

And as for oranges, forget Florida.  It doesn’t get any better than a Sicilian blood orange or arance.  Their centers are blood red like a pink grapefruit.  If your local grocer doesn’t carry blood oranges, which there is a good bet that they don’t, you can substitue with mandarins for this recipe.  The key is finding a sharp tart orange, the smaller the better the concentrated flavour.

It is critical that you have a springform pan for this recipe, a round cake pan just will not suffice.  The water used in the glass dish allows for the cake to remain moist while baking.  This will reduce the chance of the cake cracking or separating.

I hope you like this dessert as much as I do, it displays beautifully and is just so tasty!

Ingredientscheesecake

2 16 oz. containers of ricotta cheese (typically found near cottage cheese in the grocery)

1/2 cup sugar

6 large eggs

1/3 cup flour, sifted

2 blood oranges

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

2 teaspoons vanilla extract

  • Preheat oven to 275 F.
  • Grease and lightly flour springform pan.*
  • Using aluminium foil, wrap the base of the springform pan to prevent seapage.
  • Set pan in a glass baking dish, 13 x 9.
  • Fill glass dish halfway with tap water.
  • In a large mixing bowl, beat ricotta at medium speed with an electric mixer until smooth.
  • With a whisk, stir in sugar and flour into ricotta until well blended.
  • One at a time, beat eggs into mixture.
  • Add spices and vanilla, blend thoroughly.
  • Using a zester or the rough side of a peeler, grate a few spoonfuls of orange peel into a bowl.
  • Peel oranges and segment.
  • Pour one half of batter into springform pan.
  • Gently lay orange segments onto the batter, do not stir.
  • Pour remaining batter over top.
  • Sprinkle orange peel zest over top.
  • Bake for 1 hour, or until knife comes out clean.
  • Remove springform pan from water and allow to cool for at least one hour before unhinging.
  • Serve after slightly cooled.

*If you can find them, there are aerosol sprays that have flour and oil combined and work perfectly for this purpose.  I prefer Baker’s Joy brand.