Sir Percy’s Favorite Sticky Lemon Cake
From: “Aunt Dimity and the Deep Blue Sea” mystery book by Nancy Atherton
From Denny: Don't you just love it when an author gives you recipes after finishing their novel, cool! We love lemon recipes here in Louisiana, crazy for them!
Serves 6 to 8.
Cake:
3/4 cup unsalted butter, at room temperature
1 cup sugar
1-1/2 tsps. grated lemon peel
2 large eggs
1-1/4 cups self-rising flour
Optional toppings: whipped cream, clotted cream, lemon curd or confectioners’ sugar
Lemon Syrup:
1/2 cup sugar
1/4 cup fresh lemon juice
Directions:
1. Preheat oven to 325 degrees. Grease an 8-inch square glass baking dish.
2. Use an electric mixer to cream the butter in a large mixing bowl until smooth. Add the sugar and lemon peel and beat until fluffy.
3. Beat in one egg, then half of the flour; repeat.
4. Pour the batter into the buttered glass baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the cake’s center comes out clean. Place the pan on a rack.
5. While the cake is baking, combine the 1/2 cup sugar and ø cup lemon juice in a small bowl to make the Lemon Syrup. Whisk until the sugar dissolves.
6. Use a toothpick to poke holes all over the top of the warm cake. Spoon the Lemon Syrup slowly over the cake, allowing it to soak in. Cool the cake completely.
7. Sprinkle with confectioners’ sugar and cut into small squares. It’s very rich. Can also be served with whipped cream, clotted cream or lemon curd.
Testing note: The Sticky Lemon Cake tastes like a lemon square. It’s better the second day when the acidity of the lemon juice and peel have mellowed. Store covered in the refrigerator and bring to room temperature to serve.
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label Flour. Show all posts
Showing posts with label Flour. Show all posts
27 May 2009
Recipe: Sir Percy’s Favorite Sticky Lemon Cake
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30 March 2009
Recipe: Fried Oysters on the Half Shell with Bacon Horseradish Hollandaise
Image by pieboy75 via Flickr
Photo of oysters getting ready to be fried
From: Mr. B's Bistro
Yield: Serves 4
Ingredients:
1 lb shucked oysters (1 pint)
2/3 cup Crystal hot sauce
1 large egg, lightly beaten
canola oil for frying
For 3-2-1 breading:
¾ cup all-purpose flour
1/2 cup corn flour
1/2 cup cornstarch
1/4 cup cornmeal
1 tsp kosher salt
¾ tsp granulated onion
¾ tsp granulated garlic
¾ tsp paprika
½ tsp chili powder
½ tsp white pepper
rock salt for serving
2 dozen oyster shells
1/2 cup bacon horseradish hollandaise sauce
Directions:
Drain oysters and toss with Crystal and egg. Marinate oysters, chilled and covered, 2 hours and up to overnight.
In a deep heavy saucepan heat about 2 inches oil until it registers 350 degrees on a deep-fat thermometer.
Make 3-2-1 breading: In a large bowl combine all ingredients.
Toss oysters in breading, shaking off excess, and fry in batches of 6 until golden brown, about one and a half minutes, making sure oil returns to 350 degrees before adding more oysters. Drain on paper towels and season with salt.
To serve arrange rock salt on 4 plates. Arrange oysters on half shells and place over salt. Top each oyster with a teaspoon of hollandaise
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27 March 2009
Recipe: Chocolate Waffle Cookie
Image via Wikipedia
From Denny: There are plenty of variations of this one. I like to use brown sugar instead of white sugar. In place of expensive and often too rich unsweetened chocolate squares I use cocoa.Forget about margarine as it ruins the taste of chocolate, in my not so humble opinion. You can get the no cholesterol benefits by taking a little extra time and clarifying your butter which I do all the time. The taste is awesome, especially when used in a baking recipe.
This recipe is fun just to cook it on a waffle iron! (Nonstick is preferred.)
Chocolate Waffle Cookie
Yield: about 3 dozen small cookies
Ingredients:
1/2 cup clarified butter
1 cup light or dark brown sugar
2 eggs
1 teaspoon vanilla extract (no cheating by using imitation!)
6 Tablespoons unsweetened Hershey's cocoa
1 cup all-purpose flour
Directions: In a large bowl, combine the butter and sugar. Add in the eggs and vanilla and beat. In a smaller bowl combine flour and cocoa. Add flour mixture to butter mixture.
Drop by large tablespoonfuls one-inch apart on a pre-heated waffle iron. Bake for one minute or so. Adjust your baking time as needed as you will have to test this.
Lift the cookie carefully from the waffle iron, easing it off with a fork. Lift gently as you remove it to a wire rack to cool.
To serve: dust lightly with powdered sugar!
26 March 2009
Chocolate and Zucchini Cake
From Denny: From the almost 6-year-old blog Chocolate and Zucchini, written by a French woman and offered in American-style very good English as well as French.
It is also in the top 100,000 traffic ranking, an admirable feat for any blog other than an IT one. Congrats to Clotilde Dusoulier for getting recognized as a fabulous blog! For more interesting recipes and reading just click on the title link.
For recipe conversions there is a link for your convenience to that page just below my posting area if you are unsure about any of her measurements.
Chocolate & Zucchini Cake
Yield: Serves 10
Ingredients:
1 1/2 C (180 g) all-purpose flour
1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
1/2 C (40 g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 C (110 g) butter, softened
1 C (160 g) light brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules (the Nescafé type, the stronger the better)
3 eggs, at room temperature
2 C zucchini, unpeeled, grated (about 280 g, two medium)
1 C (170 g) chocolate chips
Topping :
40 g (1/2 cup) light brown sugar
1/2 C (70 g) hazelnuts, toasted and chopped
Directions:
Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.
In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.
Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.
Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.
In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.
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25 March 2009
Recipe: Sweet Potato Pancakes
From Denny: Ready for a cool idea for a brunch or weekend breakfast like we often do in Louisiana? Here's one of my all time favorite recipes I've developed over the years. You can find many variations of this pancake recipe throughout Louisiana. This is a great way to use up mashed or baked sweet potato leftovers from a previous meal!
Sweet Potato Pancakes
From: Denny Lyon
Yield: about 20 pancakes
Ingredients:
1 ½ cups flour
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
2 eggs, beaten
1 ½ cups lowfat organic milk
1 ¼ cups melted clarified butter or canola oil (clarified butter tastes better! Once it’s clarified it’s as healthy as canola oil cholesterol wise.)
1 ¼ cups mashed, cooked fresh sweet potatoes (or canned)
Directions: In one larger bowl combine the dry ingredients of flour, baking powder, nutmeg, cinnamon and salt. I like to use a wire whisk to combine so it is well distributed.
In a smaller bowl, combine the wet ingredients of the eggs, milk, butter, and sweet potatoes.
Now add the wet ingredients to the dry ingredients. Just mix it only until blended. Drop batter by spoonfuls (I like to use a gravy ladle as it pours onto the ladle easier.) Try a small test pancake to check the heat of your burner. Depending upon whether you are using gas or electric will determine if you require medium or medium low heat.
You can cook these pancakes like regular pancakes except you do need to watch them a bit more since the sweet potato has a lot of sugar in it and can burn easier than a regular plain pancake. Fry on about medium heat until browned on one side well and then turn over to brown the other side for not quite as long.
Serve with clarified butter (you tend to use less as the taste is wonderful!) and we like heated (melted) orange marmalade into which we dip each perfect bite of pancake.
Makes about 20 sweet potato pancakes.
Photo by foodistablog @ flickr
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18 March 2009
Recipe: Double Chocolate Coconut Cookies
Double Chocolate Coconut Cookies
Martha Stewart knows her chocolate and her cookies. Check out her site for more tempting cookie treats!
“Two kinds of chocolate plus walnuts and coconut equals one tempting treat.”
From: MarthaStewart.com
Ingredients:
Yield: Makes about 5 dozen.
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)
Directions:
1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Copyright 2008 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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16 March 2009
Recipe: Hush Puppies for Seafood
Image via Wikipedia
Trust me; these won't last long! Often they are served as appetizers here in Louisiana at casual or seafood restaurants. People love them! Simple to make.Hush Puppies for Seafood
(Cornmeal Fritters for the uninitiated)
From: Louisiana’s Original Creole Seafood Recipes
Ingredients:
1 cup flour
2 cups corn meal
2 Tablespoons baking powder
1 egg
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon onions, finely chopped
Milk
Directions: Mix all ingredients with enough milk to make a thick dough. Wet fingers and roll into balls and fry in deep fat like peanut oil. Remove when browned on both sides.
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