A fruit-laden bread, traditional for Chanukah, from the Alsace-Lorraine region on the French/German border. Slice it thin and serve with excellent butter or a creamy cheese. Adapted from a recipe in _Quiches, Kugels and Couscous_ by Joan Nathan, as published by Caroline Russock at Serious Eats. http://bit.ly/h76Ysw
The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii
A dense pound cake with lemon, vanilla bean and ground almond, topped with salted pine nuts. Adapted from _Italian Easy_ by Rose Gray and Ruth Rodgers; reprinted at Serious Eats by Caroline Russock. http://bit.ly/cdoJX3
During the 1600s, England commemorated a day called Mothering Sunday, as celebrated on the 4th Sunday of Lent in honour of the mothers of England. Class structures were abandoned on Mothering Sunday and servants would have the day off from their duties. All were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch for the occasion. This flour-less cake recipe is not for novice bakers, and it is rumored to be the current Queen Mother's favorite chocolate cake. Try it out on your Mum this Mother's Day, as she is your Queen for a Day!
If using frozen fruit, be sure you get "flash-frozen" or "individually quick frozen" fruit, not fruit in syrup. From The Grand Central Baking Book_ by Piper Davis and Ellen Jackson, as adapted by Caroline Russock at Serious Eats. http://bit.ly/bYeQ8C
Had this recipe for ages and never used it, until now! Served it today at our church coffee morning and it went down a storm, everyone asked me for the recipe...thought I'd share it. It's also fat free!
Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake.
Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake. Substituting buttermilk for some of the eggs and butter lightens the cake, lowers the fat and calories, and adds a tangy note; Alton recommends whole buttermilk, not low-fat or non-fat. It's technically not a pound cake anymore, but we won't quibble with such good eats.
And why is this the most dangerous cake recipe in the world? Because
now we are all only 5 minutes away from chocolate cake at any time of
the day or night! *After reading the first few reviews, I realized that when I had originally made it, I had been using self rising flour! So, I've since updated the recipe and add the baking powder and salt that was missing... not surprisingly, it turned out much better! We always top ours with whipping cream or a scoop of vanilla ice cream!
From Celtic Cookery, by Iris Price Jones.
"The Welsh name for these is Pice ar y Maen. I'm not sure what the derivation of Pice is, but Maen means stone - the bakestone or griddle that the cakes are cooked on. This method of baking, with the closer contact with heat than when baking in the oven seems to accentuate the flavour and to give the cakes a lovely brown crust".
A large heavy frying pan is a good substitute for a griddle.
I found this on Eating Well newsletter. It sounded absolutely delicious and looked even better! I am always looking for different types of desserts. Am putting this here for safe-keeping. 2 hours of cooling time suggested after you have baked the cake. A good tip; it can be made a day ahead and wrapped tightly in plastic wrap.
These brownies can be mixed together in 60 seconds or less. Not as good as from-scratch, but the flavor combinations are endless, and it's as easy as anything. Adapted from a recipe at http://tinyurl.com/nxgtva