Mar. 24th, 2007

[identity profile] myfanwy-65.livejournal.com
1/3 cup water
1 tablespoon instant coffee
1 1/2 tablespoons white creme de menthe liqueur
1/2 cup vanilla ice cream
1 teaspoon sugar
combine all ingredients in blender and blend until smooth.serve at
once.makes 2 servings
[identity profile] myfanwy-65.livejournal.com

A good coffee house will have good coffee cake, and Starbucks is no
exception. The world's biggest coffee house chain offers cake that is tasty
and moist, with a perfect cinnamon streusel crumb topping that goes great
with a hot cup of coffee. You may find slight variations of the cake at
different Starbucks locations. Sometimes there is a ribbon of cinnamon
running through the middle of the cake, and sometimes the cake is dusted
with a bit of powdered sugar. You'll also find some versions with a few
chopped pecans in the topping like this one.

Topping
1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

Directions
1. Preheat oven to 325 degrees.
2. Make topping by combining 1 cup flour with brown sugar, a stick of
softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should
have the consistency of moist sand. Add 1/2 cup chopped pecans.
3. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar
and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
Add eggs and vanilla and mix well.
4. In a separate bowl combine flour, baking powder and salt. Add this dry
mixture to the moist ingredients a little bit at a time. Add milk and mix
well.
5. Spoon the batter into a 9 x 13-inch baking pan that has been buttered and
dusted with a light coating of flour.
6. Sprinkle the crumb topping over the batter. Be sure the topping
completely covers the batter.
7. Bake cake for 50 minutes, or until the edges just begin to turn light
brown. Cool and slice into 8 pieces.

[identity profile] myfanwy-65.livejournal.com

David Tamarkin
From Every Day with Rachael Ray
December-January 2007

MAKES THREE LOAVES
Prep Time: 45 min (plus rising)
Bake Time: 40 min

 

 

1 3/4 cups sugar, plus more for sprinkling
3 packages dry yeast
1 tablespoon ground cardamom
1/2 teaspoon salt
1 stick plus 6 tablespoons unsalted butter, softened
2 1/4 cups plus 2 tablespoons milk
6 1/2 cups flour
3 tablespoons ground cinnamon
2 cups raisins
1 1/2 cups plus 2 tablespoons chopped or slivered almonds
1 large egg

 

 

 


1. Using a standing electric mixer with a bread hook attachment, or by hand,
combine 1 cup sugar with the yeast, cardamom and salt. In a small saucepan,
melt the 1 stick butter, then add the 2 1/4 cups milk and heat until
lukewarm (about 115°). Pour the warm milk and butter into the mixer bowl.
Mix in the flour 1 cup at a time until incorporated. Beat until the dough no
longer sticks to the sides of the bowl. Cover with a dry towel and let sit
in a warm place until doubled in size, about 40 minutes.
2. Position the oven racks in the upper and lower thirds of the oven and
preheat to 325°. Line 2 baking sheets with parchment paper. Divide the dough
into thirds. Cover and refrigerate 2 sections. Roll out the third piece of
dough into a 9-by-14-inch rectangle (about 1/4 inch thick). Spread 2
tablespoons softened butter over the dough and sprinkle with 1/4 cup sugar
mixed with 1 tablespoon cinnamon. Sprinkle with one third of the raisins and
1/2 cup almonds. Roll the dough into a tight log and pinch the ends closed.
Repeat with the other two pieces of dough and the remaining 4 tablespoons
butter, 1/2 cup sugar, 2 tablespoons cinnamon, 1 more cup almonds and the
raisins; place the loaves on the prepared baking sheets.
3. Using scissors, cut incisions straight down into each loaf, about 2
inches apart, stopping just short of the bottom of the dough. Gently pull
the slices apart from each other, in alternating directions. Repeat with the
remaining two logs.
4. Place the loaves on top of the stove to rise for 10 minutes. Whisk
together the remaining 2 tablespoons milk and the egg and brush the mixture
onto the loaves. Sprinkle with the remaining 2 tablespoons almonds and some
extra sugar. Bake the bread, switching the pans from upper to lower racks
halfway through, until golden brown, about 40 minutes. Place on a rack,
cover with a towel and let cool.

http://www.rachaelraymag.com/recipe/30772/

[identity profile] myfanwy-65.livejournal.com
Two cups brown sugar, one of butter, one of molasses, one of strong
coffee prepared for the table, four eggs, one tea-spoon saleratus, two
of cinnamon, two of cloves,, one of grated nutmeg, pound raisins, one
of currants, four cups flour-Mrs. William Skinner, Battle Creek.
Buckeye Cookery-1883
[identity profile] myfanwy-65.livejournal.com
2 cups flour
3/4 cup margarine
1 teaspoon baking powder
1 teaspoon salt
2 egg yolks
2 egg whites
1 cup milk
1 teaspoon vanilla
1 pint blueberries
bake 350 degrees oven
mix 1st three ingredients as for pie crust. set aside 1 cup strusel.
add baking powder,salt, egg yolks, milk, and vanilla to remaining
four. whip egg whites until stiff. fold into mixture. pour into 13x9x2
pan sprinkle with blueberries. sprinkle cup of strusel topping over
blueberries. bake 30 minutes or until light brown
St.James at Sag Bridge Church
[identity profile] myfanwy-65.livejournal.com
Almonds are commonly know today as wedding favors; in ancient times they
were used abundantly in folk remedials, especially for sleep and headaches.
The air-like qualities of this nut, when combine with the water element of
raspberries, allows abundant love to sprinkle like rain, encourages health,
and expresses joy.
1/4 cup butter, softened 2 cups self-rising flour
1 cup sugar 1/2 cup brown sugar
1/4 cup butter, melted 4 oz. almond paste, chopped
1 egg 1/3 cup slivered almonds
1 cup milk 1 cup raspberries
2 teaspoons vanilla or almond extract
Preheat the oven to 350° F and grease a 9 x 9 x 2-inch pan. In a
medium-sized bowl, beat the softened butter, sugar, egg, milk, and extract
at low speed until smooth. Add the flour; beat at low speed for 4 minutes.
Spread half the batter in the baking dish. Mix the melted butter, brown
sugar, almond paste, almonds, and raspberries. Sprinkle half the brown sugar
mixture on top of the batter. Spread the rest of the batter; top with the
remaining brown sugar mixture. Bake until a knife inserted near the middle
comes out clean, about 45 minutes.
Yields: 12 pieces
Note: If you are not using self-rising flour, add 3 teaspoons baking powder
and 1 teaspoon salt.
Variation: Strawberries, blueberries, or cranberries may be substituted for
the raspberries in this recipe. Cranberries may need additional sweetening.
Magical Attributes: Happiness, celebration, romance; well-being of body,
mind, and spirit.
Celebrations: Handfasting or courtship rituals, Valentine's Day, Sweetest
Day, anniversaries, and May Day.
[identity profile] myfanwys-bos.livejournal.com
1/4 cup sugar
1 egg
3/4 cup milk
2 tablespoons vegetable oil
2 cups bisquick
2 tablespoons melted butter
1/4 cup brown sugar
1 cup crushed pineapple , drained
heat oven 400, blend sugar, egg, milk, and vegetable oil with
bisquick. beat vigorously 30 seconds. spread in greased layer pan 9x1
1/2 inches, or square pan, 8x8x2 inches. spread with 2 tablespoons of
melted butter, and sprinkle with brown sugar. arrange crushed
vpineapple over the top. bake 25 to 30 minutes. cut into wedge-shaped
pieces or into squares and serve hot.
Copper Kettle Cookbook-1963
[identity profile] myfanwys-bos.livejournal.com
2 cans refrigerated biscuits
1/4 cup butter, melted
3/4 cup sugar
1 tablespoon cinnamon
1/4 cup chopped nuts
heat oven to 375 grease a 9 inch round layer pan. separate biscuits
and dip in melted butter, then coat each entirely with a mixture of
the sugar and cinnamon.
place 15 biscuits around the outer part of the pan, overlapping to
make a circle. overlap remaining 5 biscuits to fill center. pour
remaining butter over. sprinkle with chopped nuts. bake 35 to 30
minutes. allow to stand 5 minutes before serving. the rich, buttery
biscuits break apart easily.
Copper Kettle Cookbook-1963
[identity profile] myfanwys-bos.livejournal.com
take very rich cream, beat it well, and sweeten very sweet with
powdered loaf-sugar.prepare in the best manner a decotion of very
strong coffee, it must be very clear, stir sufficient into the cream
to flavor it highly and freeze, it will be a darkish color, but it is
highly esteemed by gentlemen
Civil WAR Cooking-1861
[identity profile] myfanwys-bos.livejournal.com
5 tablesppons shortening
6 tablespoons sugar
1 egg
1/2 cup milk
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 medium apples,sliced
2 tablespoons sugar
1/4 teaspoon mace or cinnamon
grease 8 inch pan.cream shortening and sugar.add unbeaten egg, mix
thoroughly.add milk.fold in sifted dry ingredients.spread evenly in
pan.place apple slices on top of batter,pressing narrow edge into
batter.sprinkle with 2 tablespoons sugar mixed with 1/4 teaspoon mace
or cinnamon.bake in moderately hot oven(400) for 20 to 25 minutes
6 servings
Copper Kettle Cookbook-1963
[identity profile] myfanwy-65.livejournal.com
1/2 lg.butter
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

filling
2 8 oz pkgs.cream cheese
1 egg
1/2 cup sugar
1 teaspoon vanilla extract
topping
1/4 cup sugar
1/2 cup flour
1/2 stick butter melted

bake 350
make batter by creaming sugar and butter,add eggs,and then sift dry
ingredients,place 1/2 of batter in bottom of greased pan,top with
filling then the other 1/2 of the batter.sprinkle on topping.use
8x12 pan.bake for 45 minutes
filling:cream all ingredients together.
topping:blend with pastry fork
Sag Bridge Church Cookbook
[identity profile] myfanwy-65.livejournal.com

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