sapphire_storm: (Default)
[personal profile] sapphire_storm
White Layer Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes
Yield: 1 three-layer Cake

Serving Size: 1 Slice

From Food.com with my own Rainbow Cake spin!

Ingredients

1 Cup Butter, Softened
2 Cups Sugar
2 Egg Yolks, Beaten (Egg Whites are used in Frosting)
2 Eggs
3/4 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 Cup Buttermilk
2 1/2 Cups Flour
Instructions

350* oven.
Grease and Flour three cake pans. Set aside.
Cream together Butter and Sugar.
Add in Egg Yolks, then Eggs, one at a time. Beat well after each addition.
Measure Buttermilk into a 2 Cup measuring cup. Stir in Baking Soda and Vanilla Extract.
Alternate add in Buttermilk and Flour to creamed ingredients.
For White Cake:
Pour Batter into prepared pans.
Bake 20-25 minutes
Let cool before frosting with Seven Minute Frosting.
For Rainbow Cake:
Divide Batter between three bowls.
Add in a generous amount of food coloring–not the liquid kind!
Pour into prepared pans and bake as usual.
Let cool before frosting with Seven Minute Frosting.
Notes

Do not use liquid food coloring for Rainbow Cake. You want bright, brilliant colors that the liquid stuff just can't do.
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
INGREDIENTS:
1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
1/4 cup chopped walnuts
dash of salt
1/4 cup heavy whipping cream

COOKING DIRECTIONS:

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over a medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

Published on Cooking Light Magazine, November 2010, page 182

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes", stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Yield: 4 servings.

Calories - 288
Fat - 12.8 g (sat 5g, mono 3.1g, poly 3.9g)
Protein 6.9g
Carb 38g
Fiber 16g
Chol 78mg
Iron 1 mg
Sodium 190mg
Calc 167mg
[identity profile] mysticmirth.livejournal.com
Pentagram Cookies

Ingredients
1-cup almonds, finely ground
1-1/4 cups flour
3-tsp. almond extract
1/4-tsp. cloves, ground
1/2-cup confectioner's sugar
1/2-cup butter, softened

Method
1. If necessary, grind the almonds in a blender or food processor until finely reduced. Combine almonds, flour, sugar, almond extract and ground cloves. Work in butter and egg yolks* with the hands until well blended. As you work, visualize glowing golden pentagrams entering the dough.

2. Chill the dough for 20-30 minutes or until cold, yet pliable. While the dough is cooling, grease 2 cookie sheets and preheat the oven to 325 degrees F (163 degrees C).

3. Pinch off a piece of dough, the size of a walnut. Using your fingers, flatten onto the greased cookie sheet. With a toothpick or a small knife, lightly carve a pentagram on the cookie. Strongly visualize as you draw.

4. Repeat the entire process until the dough is used up. For even cooking, ensure that all cookies are approximately the same thickness.

5. Bake at 325 degrees F (163 degrees F) for about 18-20 minutes or until golden brown. Cool on racks. Eat with power.

*Unfortunately this recipe does not list egg yolks with the ingredients. This is from Cunningham's Encyclopedia of Wicca in the Kitchen, by Scott Cunningham. You could use the same process with your favorite sugar cookie recipe, I'm sure. Or someone better at baking than I can figure out how many egg yolks this would need. Sorry!

Rose Cake

Jun. 27th, 2006 07:30 pm
[identity profile] myfanwy-65.livejournal.com
1 Tbsp shortening
2 eggs
2 egg whites
1 Cup sugar
1/2 Cup canola oil or other vegetable oil
1 teaspoon rose water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
2 1/4 Cups all purpose flour
1 Cup buttermilk
8 rose scented geranium leaves Heat oven to 350 F. Generously grease a 8x12 inch pan with shortening and dust with flour. Lightly pound rose geranium leaves between sheets of wax paper and arrange in the bottom of the pan.
In a bowl with an electric mixer or a food processor beat together egg whites and sugar. Continue beating until the sugar dissolves. Beat in the oil, salt, vanilla extract and rose water. Combine the flour, baking powder and baking soda. Add the flour mixture alternately with the buttermilk to the egg and oil mixture. Mix only until no flour is visible.
Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is golden brown on the top and firm to the touch.Cool for 20 minutes. Turn out of pan. Allow to cool completely on wire rack. Peel off leaves when the cake is completely cool. Decorate according to liking.*original author unknown*
[identity profile] myfanwy-65.livejournal.com
Ingredients:
Leaves from 4 sprigs of mint
1/4 cup sugar
4 cups seltzer water
6 cups passion fruit juice
1 lime
ice cubes
6 passionflowers
Instructions: Bruise the mint leaves with the sugar in a mortar and pestle. Transfer the mix to your punch bowl. Pour seltzer water and fruit juice over the leaves. Squeeze in the juice of the lime. Add ice cubes and garnish with passionflowers. Substitute club soda or sparkling water for seltzer water if desired. One note for serving: You should NEVER get passionflowers that have been grown non-organically, because they will almost definitely have chemicals on them that you do NOT want near your food! If you have no way to acquire passionflowers (or even if you do and you just like this idea), I might suggest investing in some rose-shaped cake pans--they're usually in a set of four or six and make cupcake-size cakes--and filling them with water and freezing to make big pretty flowery ice cubes. You can even sprinkle some mint leaves in there to freeze into the cubes. It looks beautiful, but believe me, it won't last long under the hot sun!

Yield: Serves 8 to 10
Source: Wood, The Wicca Herbal
Use for: Litha
[identity profile] i-feelfine.livejournal.com

1 cup unbleached all-purpose flour
1-cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2-teaspoon salt
1-cup milk
1/3-cup canola oil
1 large egg, slightly beaten 
1 tablespoon (more or less if you want) fresh rosemary

Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs. Add rosemary.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.

[identity profile] myfanwy-65.livejournal.com
2 tablespoons cinnamon
1/4 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 box raisins or hazelnuts
Honey (if you use hazelnuts)

Mix the dry ingredients together until blended and role the raisins in
it. If you use hazelnuts, you will need to dip them in honey first.
You may adjust ingredients to suit your tastes.


author unknown

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