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 Posted: Sun Jul 29, 2007 4:44 pm
This isn't so much a recipe as a really cute idea for cake decoration that I saw in a thread lost to the grip of time, space, and Gaia's massive post count:
White, iced heart cake.
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Posted: Thu Aug 02, 2007 9:02 am
Thank you very much for posting these recipes!
They sound so yummy! 3nodding
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Posted: Fri Aug 03, 2007 1:08 pm
i really like those cupcakes in the first post. extremely good for parties.
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Posted: Fri Aug 17, 2007 9:33 pm
Thank you so much everyone for sharing recipes. Everyone at my house loves them! heart
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Posted: Mon Oct 01, 2007 6:45 pm
Apple Cinnamon Cake:
3 eggs
1 1/2 c sugar
3/4 c vegetable oil
2 c all-purpose flour
1 1/2 tbs cinnamon
1 tsp baking soda
1/2 tsp salt
3 apples, peeled and cut into pieces
1/2 c chopped walnuts (optional)
whipped cream
Heat oven to 325 degrees. Grease two small bakings pans or muffin tins. Beat eggs, sugar, and oil until blended thoroughly. Mix in flour, cinnamon, baking soda, and salt. Stir in apples and nuts. Pour batter in pan and bake 30-45 minutes or until knife inserted into center comes out clean. Top with whipped cream and serve warm.
This is a great cake for a tea party or anything else with other people, but if it's just you and a few friends it's better to cut it in half.
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Posted: Mon Nov 12, 2007 8:49 am
Yesterday I tried to make jam. It was such an easy process, and the results were so good, I may never eat store-bought jam again!
Here is one of the recipes I made.
Rose Petal Jam
1 cup rose petals (the original recipe called for them to be fresh, but I used dried petals, and it turned out fine. Make sure that the petals have not been treated with any chemichals!)
3/4 cup water
1/4 cup lemon juice
2 1/2 cups sugar
1 1/2 tbs pectin
3/4 cup water
-In a food processer or blender, mix the rose petals, lemon juice, and 3/4 cups of water. Blend until smooth.
-Add the sugar, and blend until the sugar has dissolved. Leave this mixture in the food processer.
-Mix together the pectin and the remaining 3/4 cups of water. Place this mixture in a sauce pan.
-Bring the water-pectin mixture to a boil, and leave it at a rolling boil for one minute.
-Pour the water-pectin mixture into the food processer with the other ingredients.
-Mix until well blended.
-Pour the mixture into jars. The best type of jars to use are the traditional canning jars that have a two-part metal lid.
-Let the jam set overnight.
-If you plan on storing away some of t6he jam, then it is advisable to seal the jars. I am unsure how long the jam will keep though!
To seal the jars:
-You need glass jars with two part metal lids.
-Bring a big pot of water to a boil.
-After filling the jars with jam and screwing the lids on tightly, place them upside-down in the boiling water.
-Boil for seven minutes, plus one extra minute for every 1000 ft. above sea level you are.
The caps scould be sucked down and well sealed! blaugh
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Posted: Mon Feb 18, 2008 1:34 pm
Brickle drop cookies (Hershey's Kitchen)
1 cup margarine
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
1/2 tsp salt
3 eggs
3-1/2 cups all-purpose flour
2 tsp baking soda
2 tsp cream or tartar
1-1/3 cup toffee bits
1. heat oven to 350 degrees farenheit. Lightly grease 2 cookie sheets
2. Cream butter, both sugars, vanilla and salt, Add eggs and stir well. Stir together flour, baking soda and cream of tartar, then gradually add to butter mixture until blended. Stir in toffee bits.
3. Drop heaping teaspoons onto cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.
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Posted: Tue Feb 19, 2008 2:49 pm
Seraphynthetic Spice Tea CakeIngredients: 1 1/8 cups sugar 1 1/2 cups flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. lemon zest 1/2 tsp. orange zest 1 tsp. ground cinnamon 1/4 tsp. ground ginger Pinch each of grounds cloves and nutmeg 1/2 cup choppped pecans 3/8 cup of strong brewed tea 1/3 cup oil 1/2 cup honey 1/2 cup buttermilk 1 large egg Preheat oven to 350 degrees. Sift the dry ingredients into a bowl. Mix the wet ingredients in another bowl. Add the wet mixture to the dry mixture and stir in nuts. Pour into well greased bread pan (8x4x4) Bake for an hour until center of cake tests done with a toothpick. Sprinkle with sifted confectioners' sugar or glaze. The Spice cake is great, Thanks!
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Posted: Sun Mar 30, 2008 5:50 pm
Someone posted this recipe on EGL today and it sounds absolutely delicious! I'd love to try and make one sometime, because it sounds really tempting [and easy to change to another flavor] and amazing. Sadly, I don't have the time to do so, but thought I'd share with all of you!
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Posted: Tue Apr 08, 2008 10:29 am
I can recommend a very good book called "Everyday Muffins and Bakes" It doesn't say who it's by but its published by Parragon (?)
It has a lot of delicious cupcake recipes in it. =3
And this is a homemade recipe I found online:
Lemon Cloud Cupcakes
175g self-raising flour
100g butter
100g caster sugar
2 large eggs
zest and juice of 1 lemon + a little milk
Icing:
275g Icing sugar
175g butter
4 Tablespoons milk
Pink food colouring
Vanilla essence
It couldn't be easier to make these. Just put all of the ingredients for the cakes into a mixing bowl and whizz up together until it's pale and fluffy (a couple of minutes). The consistency needs to be fairly soft, so you may need to add a little extra milk - flours vary in the amount of liquid that they take up - to make a 'soft dropping' consistency.
Spoon the mixture into cake cases (I used muffin moulds) to about two thirds full, and then bake in the oven at 190C / 375 F / Gas 5 for 20-25 minutes until they are golden and spring back when touched. Leave to cool.
For the icing, soften the butter in a bowl and then mix in the icing sugar and enough milk to make a soft fluffy icing. Divide the icing in half and colour one half with pink colouring, then pile into an icing bag with a star nozzle - pink on one side, and white on the other - and swirl it onto the cooled cakes.
Actual Link
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Posted: Tue Jul 22, 2008 2:36 pm
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Reply
