Cake or biscuit recipes (please help)?!
im going to make some cakes or biscuits for my family but im bored of the same old recipes, anyone got any good tasty ones!?
if so please tell me, and list the ingrediants please
(no really complicated ones please)
thank you
xWww@FoodAQ@Com
if so please tell me, and list the ingrediants please
(no really complicated ones please)
thank you
xWww@FoodAQ@Com
Answers:
Nigella's old fashioned chocolate cake - my mother-in-law ate 1/3 in one sitting, she kept going back for another slice!
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Directions
Take everything out of the refrigerator so that all ingredients can come room temperature!.
Preheat the oven to 350 degrees F!.
Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter!. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture!. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture!.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes!. also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time!. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins!. Don't worry about any cracks as they will easily be covered by the frosting later!.
To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water!. Go slowly either way: you don't want any burning or seizing!.
While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl!. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps!.
Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar!. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running!.
You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker!. It should be liquid enough to coat easily, but thick enough not to drip off!.
Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i!.e!. slightly domed) side down!.
Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly!. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together!.
Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience)!. Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips!.
I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it!. Anything, or indeed nothing, will do!.
Drool ;-)
Www@FoodAQ@Com
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Directions
Take everything out of the refrigerator so that all ingredients can come room temperature!.
Preheat the oven to 350 degrees F!.
Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter!. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture!. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture!.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes!. also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time!. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins!. Don't worry about any cracks as they will easily be covered by the frosting later!.
To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water!. Go slowly either way: you don't want any burning or seizing!.
While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl!. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps!.
Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar!. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running!.
You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker!. It should be liquid enough to coat easily, but thick enough not to drip off!.
Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i!.e!. slightly domed) side down!.
Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly!. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together!.
Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience)!. Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips!.
I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it!. Anything, or indeed nothing, will do!.
Drool ;-)
Www@FoodAQ@Com
Crazy Cake -- You should have all these ingredients in your cupboard! It's easy chocolate cake with no eggs!.
INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
DIRECTIONS
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan!. Make three wells!. Pour oil into one well, vinegar into second, and vanilla into third well!. Pour cold water over all, and stir well with fork!.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean!. Frost with your favorite icing!.
Www@FoodAQ@Com
INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
DIRECTIONS
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan!. Make three wells!. Pour oil into one well, vinegar into second, and vanilla into third well!. Pour cold water over all, and stir well with fork!.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean!. Frost with your favorite icing!.
Www@FoodAQ@Com
You can make a moist, creamy cake with Dream Whip Brand Whipped Topping Mix!. Here's the recipe for Dream Cake!. Prep time 10 minutes, Bake time 30 minutes:
DREAM CAKE:
1 pkg (2-layer size) cake mix, any flavor
1 envelope DREAM WHIP Whipped Topping Mix
4 eggs
1 cup cold water
HEAT: oven to 350 degrees!. Grease and flour 2 (9-inch) round cake pans
BEAT: cake mix, whipped topping mix, eggs and 1 cup cold water in large bowl with electric mixer on low speed until moistened!. Beat on medium speed 4 minutes!. POUR into prepared pans!.
BAKE: for 30 minutes or until toothpick inserted in center comes out clean!. Cool 15 minutes; remove from pans, cool completely on wire racks!. Frost cake with Fluffy Frosting, if desired!. Store frosted cake in refrigerator!. Makes 10 servings!.
FLUFFY FROSTING: BEAT 1-1/2 cups cold milk, 1 envelope DREAM WHIP Whipped Topping Mix and 1 pkg (4-serving size) JELLO Instant Pudding & Pie Filling (any flavor) in large bowl with electric mixer on low speed until blended!. BEAT on high speed 4 to 6 minutes or until mixture forms soft peaks!. Makes about 3 cups or enough to frost 2 (8 or 9 inch) layers or 13X9 inch cake!.Www@FoodAQ@Com
DREAM CAKE:
1 pkg (2-layer size) cake mix, any flavor
1 envelope DREAM WHIP Whipped Topping Mix
4 eggs
1 cup cold water
HEAT: oven to 350 degrees!. Grease and flour 2 (9-inch) round cake pans
BEAT: cake mix, whipped topping mix, eggs and 1 cup cold water in large bowl with electric mixer on low speed until moistened!. Beat on medium speed 4 minutes!. POUR into prepared pans!.
BAKE: for 30 minutes or until toothpick inserted in center comes out clean!. Cool 15 minutes; remove from pans, cool completely on wire racks!. Frost cake with Fluffy Frosting, if desired!. Store frosted cake in refrigerator!. Makes 10 servings!.
FLUFFY FROSTING: BEAT 1-1/2 cups cold milk, 1 envelope DREAM WHIP Whipped Topping Mix and 1 pkg (4-serving size) JELLO Instant Pudding & Pie Filling (any flavor) in large bowl with electric mixer on low speed until blended!. BEAT on high speed 4 to 6 minutes or until mixture forms soft peaks!. Makes about 3 cups or enough to frost 2 (8 or 9 inch) layers or 13X9 inch cake!.Www@FoodAQ@Com
chestnut cake
Ingredients
1 cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon salt
1 3/4 cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces)
3/4 cup plus 1 tablespoon (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup pure maple syrup
2 teaspoons vanilla extract
3 large eggs
Preparationfor cake: Preheat oven to 375°F!. Butter and flour 8x8x2-inch baking pan!. Mix flour, baking powder and salt in small bowl!. Coarsely chop enough chestnuts to measure 1 cup!. Set aside!. Finely mash remaining chestnuts with fork in medium bowl!. Add 3/4 cup brown sugar, butter, maple syrup and vanilla to mashed chestnuts!. Using electric mixer, beat until well blended!. Add eggs 1 at a time, beating well after each addition!. Beat in flour mixture!. Stir in half of chopped chestnuts!. Spread batter in prepared pan!. Sprinkle with remaining chopped chestnuts, then remaining 1 tablespoon brown sugar!.
Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes!. Cool cake in pan on rack!.
apricot mango cake
Couscous crust:
1 1/4 c!. couscous
1 1/2 c!. turbinado sugar
2 1/2 c!. water (use water from rehydrating mangos, see below)
Simmer all of this together until it becomes the consistency of thick oatmeal,
then add 1/2 t!. vanilla extract!. Let cool and spread in the springform pan!.
Let set while you make the rest of the stuff!.
simmer in about 3 c!. water
1/3 lb!. dried mangoes
1/4 c!. unsulfured dried apricots
press all of the water out of the softened dried fruit!. Reserve about 1/3 of
the fruit for topping!. Puree in a food processor 2 10oz!. bricks Mori-Nu low
fat extra firm tofu and the rest of the fruit!. Drop in spoonfuls onto the
'crust', and spread very gently to form a smooth layer!.
Puree the reserved fruit and about 1/4 c!. all-fruit apricot preserves,
adding enough liquid (mango water) to make a thick glaze!. Spread on
top of the tofu layer!. Let set for at least two hours and slice
carefully!.
Www@FoodAQ@Com
Ingredients
1 cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon salt
1 3/4 cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces)
3/4 cup plus 1 tablespoon (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup pure maple syrup
2 teaspoons vanilla extract
3 large eggs
Preparationfor cake: Preheat oven to 375°F!. Butter and flour 8x8x2-inch baking pan!. Mix flour, baking powder and salt in small bowl!. Coarsely chop enough chestnuts to measure 1 cup!. Set aside!. Finely mash remaining chestnuts with fork in medium bowl!. Add 3/4 cup brown sugar, butter, maple syrup and vanilla to mashed chestnuts!. Using electric mixer, beat until well blended!. Add eggs 1 at a time, beating well after each addition!. Beat in flour mixture!. Stir in half of chopped chestnuts!. Spread batter in prepared pan!. Sprinkle with remaining chopped chestnuts, then remaining 1 tablespoon brown sugar!.
Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes!. Cool cake in pan on rack!.
apricot mango cake
Couscous crust:
1 1/4 c!. couscous
1 1/2 c!. turbinado sugar
2 1/2 c!. water (use water from rehydrating mangos, see below)
Simmer all of this together until it becomes the consistency of thick oatmeal,
then add 1/2 t!. vanilla extract!. Let cool and spread in the springform pan!.
Let set while you make the rest of the stuff!.
simmer in about 3 c!. water
1/3 lb!. dried mangoes
1/4 c!. unsulfured dried apricots
press all of the water out of the softened dried fruit!. Reserve about 1/3 of
the fruit for topping!. Puree in a food processor 2 10oz!. bricks Mori-Nu low
fat extra firm tofu and the rest of the fruit!. Drop in spoonfuls onto the
'crust', and spread very gently to form a smooth layer!.
Puree the reserved fruit and about 1/4 c!. all-fruit apricot preserves,
adding enough liquid (mango water) to make a thick glaze!. Spread on
top of the tofu layer!. Let set for at least two hours and slice
carefully!.
Www@FoodAQ@Com
Don' t worry just go on some of these sites im sure youll fined something tasty and new!
http://www!.ifood!.tv/
http://cooks!.ndtv!.com/Default!.asp
http://food!.yahoo!.com/;_ylt=AoJLAFMKYhJp!.!.!.
Ok!? good luckWww@FoodAQ@Com
http://www!.ifood!.tv/
http://cooks!.ndtv!.com/Default!.asp
http://food!.yahoo!.com/;_ylt=AoJLAFMKYhJp!.!.!.
Ok!? good luckWww@FoodAQ@Com
cake recipes
http://www!.searchoptima!.com/recipe/cakeWww@FoodAQ@Com
http://www!.searchoptima!.com/recipe/cakeWww@FoodAQ@Com
try www!.bbc!.co!.uk/food!.!.!.has good selectionWww@FoodAQ@Com