Triple-Layer Lemon Cake
1 cup butter, softened
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1/2 recipe Lemon Curd (see Recipe Center) or 1 cup purchased lemon curd
1 recipe Lemon Cream Cheese Frosting (see recipe below)
Lemon peel curls (optional)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
Lemon Cream Cheese Frosting
1 teaspoon finely shredded lemon peel
2 3 ounce package cream cheese, softened
1/2 cup butter, softened
1 teaspoon lemon juice
4 1/2 cups sifted powdered sugar
Finely shred lemon peel; set aside. In a medium mixing bowl combine cream cheese, butter, and 1 lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.
2 1/2 cups all-purpose flour
1 cup chopped pecans
1 tablespoon Argo® Baking Powder
1/2 teaspoon salt
2 teaspoons Spice Islands® Saigon Cinnamon
1/2 teaspoon Spice Islands Ground Nutmeg
3/4 cup Mazola® Vegetable Plus! Oil
3/4 cup sugar
3/4 cup brown sugar
1/2 cup applesauce
1 teaspoon Spice Islands Pure Vanilla Extract
3 cups shredded carrots
1 8 ounce package cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon Spice Islands Pure Vanilla Extract
PREHEAT oven to 350F. Grease two 9-inch round cake pans OR a 13×9-inch baking pan.
MIX flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.
POUR batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely.
BEAT frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate; spread frosting on top surface(only). Top with second layer and repeat (Sides of cake are not iced). Sprinkle cake top with additional chopped pecans, if desired. Serve immediately or cover and refrigerate.
Lime-Infused Coconut Pound Cake
Nonstick spray for baking
1 cup butter, softened
1/2 cup shortening
2 1/2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup cream of coconut
1/4 cup lime juice
1/4 cup water
1 teaspoon vanilla
1 cup flaked coconut, toasted
1 cup powdered sugar
1/2 teaspoon finely shredded lime peel
1/4 teaspoon coconut extract
Toasted coconut shards (optional)
Preheat oven to 325 degrees F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside. In a very large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Gradually add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition and scraping sides of bowl frequently.
In a medium bowl stir together the flour and baking powder. In a small bowl stir together cream of coconut, lime juice, the water, and vanilla. Alternately add flour mixture and cream of coconut mixture to egg mixture, beating well after each addition. Fold in toasted flaked coconut. Pour batter into prepared pan, spreading evenly.
Bake for 65 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on wire rack.
In a small bowl stir together the powdered sugar, 1 tablespoon milk, the coconut extract, and lime peel. Stir in enough additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency. Drizzle icing over cooled cake. If desired, sprinkle with toasted coconut shards.
Classic Coconut Cake with Frosting
1 cup unsalted butter
1 cup whole milk
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups sugar
1 tablespoon pure vanilla extract
1 fresh coconut, husk and peel removed and grated or finely shredded (3 to 4 cups)
3 egg whites
2 cups sugar
1/4 teaspoon cream of tartar
3/4 cup water
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
Prepare Batter Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and kosher salt; spoon flour mixture onto a square of waxed paper. “It makes adding flour to the bowl much neater,” says Scott. Butter three 8x8x2-inch square or three 8×1-1/2-inch round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Using waxed paper as funnel for flour, alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined. “It should be satin smooth,” says Scott. Divide batter among the three pans.
Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
To drain coconut water, with an ice pick or nut pick make holes in two of the eyes with a pressing, twisting motion. If eyes are especially tough, tap top of pick with hammer. Pour coconut water into measuring cup. “Some folks use this water as a replacement for part of the milk in the cake layer recipe. I enjoy drinking the coconut water over ice.”
To crack coconut shell, hold coconut in one hand and with hammer tap-somewhat assertively-rotating the coconut as you strike. “The goal is not to smash it open, but to systematically tap and loosen the shell, so tap up and down and all around,” says Scott. “Rotate and tap a bit more aggressively as you go. After 2-3 minutes of this you will hear a change in the sound of the tapping and then a cracking sound, which indicates the shell has been split.” Separate coconut into pieces, tapping with hammer as necessary.
To remove coconut meat, on towel-protected counter slowly work thin-blade knife between coconut and shell. With vegetable peeler remove brown skin from coconut. Using smallest holes on box grater, shred coconut.
To make sugar syrup: Let egg whites stand at room temperature 30 minutes. In medium saucepan combine 2 cups sugar, cream of tartar, and water. Cook and stir over low heat until sugar is dissolved. Cover, bring to boiling; boil 2 minutes. Remove cover; attach candy thermometer to pan and cook, without stirring until 240 degrees F (5 to 10 minutes).
Meanwhile, in large mixing bowl beat egg whites with electric mixer on medium to high until frothy. Add 1/4 tsp. salt and beat just until stiff peaks begin to form.
With the mixer running on low, slowly pour in hot syrup. Beat in the 2 tsp. vanilla. Increase speed to medium-high; beat until light and fluffy and a dollop of whites lifted off the beater holds its shape (3 to 4 minutes).
On a serving plate or stand arrange first cake layer on 2-inch-wide strips of waxed paper. “Once you’re done frosting,” Scott says, “remove the waxed paper and your plate is pristine.” Spread top of each layer with frosting, then sprinkle generously with shredded coconut. If frosting starts to thicken, set over bowl of hot water. When cake is completely frosted heap with additional coconut, pressing gently with your fingers to bed the coconut.
With a broad knife or spatula gently lift base of cake and slide waxed paper free. Repeat on all sides of cake.
German Chocolate Cake
2/3 cup butter, softened
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4 ounce package sweet baking chocolate
1 cup sugar
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 Coconut-Pecan Frosting (see recipe below)
Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9×1-1/2-inch or 8×1-1/2-inch round cake pans; set pans aside. Mix flour, baking soda, and salt; set aside.
In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until melted; cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition until combined.
Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans.
Bake in a 350 degree F oven for 20 to 25 minutes for 9-inch pans. 25 to 30 minutes for 8-inch pans, or until a wooden toothpick comes out clean. Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Spread Coconut-Pecan Frosting over tops of cakes, stacking layers. Makes 12 to 16 servings.
1 5 ounce can (2/3 cup) evaporated milk
2/3 cup sugar
1/4 cup butter
1 1/3 cups flaked coconut
1/2 cup chopped pecans
In a medium saucepan slightly beat egg. Stir in evaporated milk, sugar, and butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in flaked coconut and chopped pecans. Cover and cool thoroughly.
Creamless Mashed Potatoes
2 pounds Yukon Gold potatoes, skin on
4 1/2 cups water
1 tsp. kosher salt
1 Tbsp. mashed, roasted garlic
1 Tbsp. chopped scallions
3 Tbsp. plain Greek-style yogurt
2 tsp. rosemary, chopped
1 Tbsp. extra-virgin olive oil
2 Tbsp. low-sodium chicken broth
In a heavy-bottomed pot, add the water, potatoes and salt. Bring the water to a boil and reduce to a simmer. Allow the potatoes to cook for about 20 minutes, until fork-tender.
Once the potatoes are cooked, strain them and let them cool down slightly so you can peel them. Using a potato masher, smash the potatoes until they break apart, and mix in the chopped garlic, herbs and yogurt until they are well incorporated. Add olive oil and re-season with cracked black pepper and kosher salt.
Read more: http://www.oprah.com/food/Creamless-Mashed-Potatoes-Recipe#ixzz2qrYC4V7T
Caramelized Scallion Mashed Potatoes
5 pounds boiling potatoes, peeled and cut into 1-inch pieces
3 bunches scallions, chopped (4 cups)
1 1/2 sticks (12 tablespoons) unsalted butter
2 cups half and half
1/2 teaspoon salt
1/2 teaspoon pepper
Put potatoes in a large heavy pot with enough cold, well-salted water to cover by 1 inch. Bring to asimmer and simmer potatoes until tender, about 20 to 25 minutes.
While potatoes simmer, cook scallions in 1 stick of butter in a large heavy skillet over moderately low heat, stirring occasionally, until scallions are deep golden, 20 to 25 minutes. Remove from heat.
Drain potatoes in a colander, then return to cooking pot with remaining 4 tablespoons butter and half-and-half, then mash to desired consistency with a potato masher. Stir in scallions with melted butter, salt, and pepper and serve.