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Tampilkan postingan dengan label Cakes. Tampilkan semua postingan
Tampilkan postingan dengan label Cakes. Tampilkan semua postingan
Ingredients:

- 1 1/2 cups low-fat buttermilk
- 1 cup organic rolled oats
- 1/2 cup applesauce (originally ask for 4 ounces, I think thats 1/2 a cup)
- 2 beaten eggs (or 1/2 cup Eggbeaters)
- 1/4 cup honey or 1/4 cup Splenda granular, sugar substitute
- 1 cup whole wheat flour
- 1/2 cup unbleached self raising flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground cinnamon (or to taste)
- 1/4 cup roughly chopped walnuts
- 2 tablespoons sultanas


Serve 8
Calories 231.9

Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.

While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.

Beat the eggs and add to the oatmeal mix along with the applesauce.

If using honey add to wet ingredients.

It using Splenda add to dry ingredients.

Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.

Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.

Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.

Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.

Sugar Free Oatmeal Cake

Ingredients:

- 1 (1/3 ounce) package sugar-free orange gelatin
- 1/4 cup boiling water
- 1 3/4 cups cold milk
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 1/2 teaspoon vanilla extract

Serve 4
Calories 74

Combine gelatin and boiling water. Stir until dissolved. Combine milk and pudding mix. Beat 2 minutes with an electric mixer. Add gelatin mixture and vanilla extract. Mix well. Pour into serving dishes or moulds. Chill until firm.

Sugar Free Orange Bavarian

Ingredients:

- 2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)
- 1 cup skim milk
- 3 cups heavy whipping cream

Serve 12
Calories 230.2

Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.

Sugar Free Frosting

Ingredients:

- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 1 cup Splenda sugar substitute
- 2 eggs
- 1 cup mashed banana
- 2 tablespoons orange juice or 2 tablespoons low-fat milk

Serve 16
Calories 94,7

Grease loaf pan.

I usually just add all the ingredients together and mix.

Bake in a 350°F oven for 45 to 50 minutes.

Bake until toothpick inserted in center comes out clean.

Store at room temperature up to 3 days or in refrigerator up to 1 week.

Sugar Free Banana Bread - Low Fat

Ingredients:

- 125g wholemeal flour 
- 40g porridge oats 
- 3 tablespoons ground flaxseed 
- 4 tablespoons polenta (cornmeal) 
- 3 tablespoons dark brown soft sugar 
- 1 teaspoon baking powder 
- 1/2 teaspoon bicarbonate of soda 
- 1 egg, beaten 
- 500ml buttermilk 
- light oil for greasing 

Serve 4

In a large bowl, stir together the wholemeal flour, oats, cornmeal, flaxseed, brown sugar, baking powder and bicarbonate of soda. Pour in buttermilk and egg. Stir until smooth.

Heat a large frying pan or griddle over medium heat. Coat lightly with oil. Drop pancake mix by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining pancake batter.

Healthy Pancakes

Pear Cream Pie


ingredients

For the shortcrust pastry

  • 300g/11oz plain flour
  • pinch of salt
  • 175g/6oz butter, cubed
  • 50ml/2fl oz iced water

For the filling

  • 700g11⁄2lb pears
  • 100g/4oz sugar
  • 500ml/18fl oz double cream
  • 1⁄4 teaspoon freshly ground pepper
  • 1 egg yolk, lightly beaten

Serve 8

  • To make the shortcrust pastry, sift the flour and the salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.
  • Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll out the dough to a thickness of 3mm/1⁄8in and use two-thirds of it to line a 23cm/9in pie dish.
  • To make the filling, peel, core and slice the pears. Mix the pear slices with the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.
  • Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.

Pear Cream Pie

Cherry clafoutis


ingredients

  • 25g/1oz butter, melted
  • 400g/1lb fresh cherries, pitted
  • 50g/2oz plain flour
  • 75g/3oz caster sugar
  • 4 eggs, lightly beaten
  • 250ml/9fl oz milk
  • icing sugar, to dust

Serve 6-8

  • Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass or ceramic pie plate with melted butter.
  • Spread the cherries on the bottom of the pie plate in a single layer.
  • Sift the flour into a bowl, add the sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.
  • Pour the batter over the cherries, and bake for 30–35 minutes. Remove from the oven and dust generously with icing sugar. Serve immediately.

Cherry Clafoutis

Raspberry Buns


ingredients

  • 175g/6oz plain white flour
  • pinch of salt
  • 50g/2oz butter
  • 50g/2oz caster sugar, plus extra, to dust
  • 1 teaspoon baking powder
  • 1 egg
  • 2 teaspoons milk
  • 1 tablespoon raspberry jam
  • melted butter for brushing

Serve 4-6

  • Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking tray.
  • Sift the flour and salt into a bowl. Rub the butter into the flour, then add the sugar and baking powder. Whisk the egg and add the milk. Mix with the dry ingredients to form a stiffish dough. Divide the dough into 10 equal portions, and roll into balls.
  • Lay the balls of dough on the greased baking tray, and make a hole in the top of each using your thumb. Fill with a small quantity of raspberry jam, and pinch the dough together again. Flatten the buns slightly, brush with melted butter and dust with sugar. Bake for about 15 minutes until the tops of the buns crack open slightly to reveal the jam.

Raspberry Buns

Citrus Tart


ingredients

For the pastry

  • 175g/6oz plain flour
  • 75g/3oz butter
  • 3 tablespoons caster sugar
  • 3 egg yolks

For the filling

  • finely grated zest of 1 lemon
  • juice of 3 lemons
  • juice of 1 orange
  • 2 eggs plus 1 egg yolk
  • 350ml/12fl oz double cream
  • 175g/6oz caster sugar

Serve12

  • To make the pastry, sift the flour into a mixing bowl, make a well in the centre and put the butter, sugar and egg yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in the flour. Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.
  • Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3.
  • To make the filling, put the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.

Citrus Tart

Viennese chocolate fingers
Viennese chocolate fingers

ingredients


  • 100g/4oz butter 
  • 75g/3oz icing sugar
  • 175g/6oz self-raising flour, sifted
  • 25g/1oz cornflour
  • 200g/7oz dark chocolate (at least 70% cocoa solids)


Serve 8


  • Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
  • Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
  • Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
  • Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
  • Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
  • Put the biscuits on a sheet of baking parchment, and leave to set before serving.

Viennese chocolate fingers

Chocolate meringue pie
Chocolate meringue pie

ingredients

225g/8oz dark chocolate digestive biscuits
25g/1oz butter, melted

For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least 70% cocoa solids)

For the meringue
2 egg whites
100g/4oz caster sugar
1⁄2 teaspoon vanilla essence

Serve 6

  • Preheat the oven to 160°C/325°F/Gas mark 3.
  • Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish.
  • To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the egg mixture, whisking well.
  • Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate into the mixture in the saucepan. Pour the mixture into the digestive biscuit base.
  • To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling.
  • Bake the pie in the centre of the oven for 30 minutes. Serve warm.

Chocolate Meringue Pie

Bakewell Tart
Bakewell Tart

ingredients


  • 225g/8oz ready-to-roll puff pastry
  • 100g/4oz ground almonds
  • 100g/4oz caster sugar
  • 50g/2oz butter
  • 3 eggs
  • 1⁄4 teaspoon almond essence
  • 4 tablespoons strawberry jam

Serve 6



  • Preheat the oven to 200°C/ 400°F/Gas mark 6.
  • Roll out the pastry on a floured work surface, and use to line a 900ml/11⁄2pt shallow dish.
  • Beat the almonds with the sugar, butter, eggs and almond essence.
  • Spread the pastry with an even layer of jam. Pour in the filling.
  • Bake for 30 minutes or until set. Serve warm with cream.

Bakewell Tart

Sticky Plum Tart
Sticky Plum Tart

ingredients


  • 100g/4oz plain flour
  • 1 teaspoon ground cinnamon pinch of salt
  • 75g/3oz butter
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 450g/1lb plums, halved, stoned and diced
  • 25g/1oz caster sugar
  • 3 tablespoons apricot jam


Serve 6


  • Sift the flour into a blender or food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add the chilled water and process for a further 30 seconds. Knead together lightly, and roll out to a circle about 25.5cm/10in in diameter. Put on a baking tray and chill for 10–15 minutes.
  • Preheat the oven to 200°C/400°F/Gas mark 6.Prick the pastry all over with a fork. Bake for 20–25 minutes or until golden brown.
  • Arrange the plums over the cooked pastry, and sprinkle with the sugar.
  • Put back in the oven for 40–45 minutes until the plums are tender.
  • To finish, melt the jam in a small saucepan with 2 tablespoons water, bring to the boil and bubble for 1 minute. Brush or spoon over the warm tart to glaze.

Sticky Plum Tart

Chocolate éclairs
Chocolate éclairs

ingredients


  • 100g/4oz butter
  • 100g/4oz plain flour, sifted
  • 4 eggs, lightly beaten
  • 300ml/10fl oz double cream, whipped
  • 150g/5oz dark chocolate (at least 70% cocoa solids), broken into pieces


Serve 9



  • Preheat the oven to 210°C/425°F/Gas mark 7, and grease two baking trays.
  • Combine the butter and 225ml/8fl oz water in a large heavy saucepan. Stir over a medium heat until the butter melts. Increase the heat, bring to the boil, then remove the pan from the heat.
  • Add the flour to the saucepan all at once, and quickly beat into the buttery water using a wooden spoon. Return to the heat and continue beating until the mixture leaves the sides of the pan and forms a ball. Transfer to a large bowl and cool slightly.
  • Beat the mixture to release any remaining heat. Gradually add the egg, about 3 teaspoonfuls at a time. Beat well after each addition until all the egg has been added and the mixture is glossy. Spoon the mixture into a piping bag fitted with a 1.5cm/5⁄8in plain nozzle.
  • Sprinkle the baking trays lightly with water. Pipe 15cm/6in lengths onto the trays, leaving room for them to expand. Bake for 10–15 minutes. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and bake for a further 15 minutes. Cool on a wire rack.
  • Split each cooled éclair and remove any uncooked dough. Fill the centre with cream.
  • Melt the chocolate in a bowl set over a saucepan of simmering water. Spread the melted chocolate over to the top of each éclair, in a line along the top. Allow to set, then serve.

Chocolate éclairs

Apple Turnover
Apple Turnover

ingredients


  • 500g/1lb 2oz puff pastry
  • 1 egg white, lightly beaten caster sugar, to dust


For the filling


  • 200g/7oz stewed apple
  • 25g/1oz caster sugar
  • 50g/2oz raisins, chopped
  • 25g/1oz walnuts, chopped


Serve 6



  • Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease a baking tray.
  • Roll the pastry on a lightly floured work surface to a rectangle about 45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
  • To make the apple filling, mix together the ingredients in a mixing bowl.
  • Divide the filling among the pastry rounds, then brush the edges with water. Fold the pastry in half to make a half-moon, and pinch the edges firmly together to seal. Brush the tops with egg white, and dust with caster sugar. Make 2 small slits in the top of each turnover. Bake for 15 minutes, then reduce the temperature to 190°C/375°F/Gas mark 5 and bake for a further 10 minutes. Serve warm.

Apple Turnover

Coconut cake
Coconut cake

ingredients


  • 2 x packets 450g/1lb chocolate cake mix
  • 225g/8oz desiccated coconut
  • 2 eggs
  • 125ml/4fl oz sour cream
  • 125ml/4fl oz milk


Serve 6 - 8



  • Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a loaf tin.
  • Beat together the cake mix, coconut, eggs, sour cream and milk for 3–4 minutes or until smooth. Pour the mixture into the loaf tin.
  • Bake for 45–50 minutes until the top is springy to the touch and a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool, and serve cut in slices.

Coconut Cake

Cherry Turnover
Cherry Turnover

ingredients


  • 450g/1lb shortcrust pastry
  • 450g/1lb pitted sour cherries
  • double cream, to serve


Serve 8



  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll out the pastry, and use to line a greased 20cm/8in pie dish, allowing the sides of the pastry to hang over the edge. Fill the lined dish with the cherries. Fold the edges of the dough over the filling, sealing them where they meet in the centre. Prick the pastry top with a fork.
  • Bake in the oven for 30 minutes or until the pastry is lightly browned. 
  • Serve with cream.

Cherry Turnover

How to Make Sly Cakes
How to Make Sly Cakes

ingredients


  • 450g/1lb ready-to-roll puff pastry
  • 2 cooking apples
  • 50g/2oz butter
  • 50g/2oz muscovado sugar
  • 225g/8oz sultanas
  • 50g/2oz mixed peel
  • 2 teaspoons ground allspice
  • 1 egg yolk, beaten
  • icing sugar, to dust


Serve 8



  • Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a non-stick baking tray.
  • Roll out the puff pastry to a thickness of 1cm/1⁄2in, then trim and cut into 2 equal rectangles. Put one on the baking tray.
  • Peel, core and dice the apple. Fry in the butter. When golden and starting to soften, add the muscovado sugar and toss to coat. Remove from the heat and stir in the sultanas, mixed peel and allspice.
  • Spread the mixture onto the pastry rectangle on the baking tray. Put the other rectangle on top, and press down lightly. Divide into 16 squares with a sharp knife, pressing nearly all the way through, and brush the tops with egg yolk.
  • Bake in the oven for 15–20 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

How to Make Sly Cakes

Hot chocolate custardk
Hot chocolate custardk

ingredients


  1. 25g/1oz cornflour
  2. 25g/1oz cocoa powder
  3. 600ml/1pt skimmed milk
  4. artificial sweetener granules or
  5. a little sugar

serves 4

  • Blend the cornflour and cocoa with a little of the milk in a saucepan. Stir in the remaining milk. Bring to the boil and cook for 3 minutes, stirring until smooth and thick.
  • Sweeten with artificial sweetener or sugar to taste. Serve immediately.

Hot chocolate custardk

Soft pretzels
Soft pretzels


ingredients


  1. 700g/11⁄2lb plain flour
  2. 1 tablespoon sugar
  3. 2 teaspoons salt
  4. 2 teaspoons baking powder
  5. 2 teaspoons active dry yeast
  6. 2 tablespoons softened butter, plus
  7. a little extra, melted
  8. 225ml/8fl oz warm milk

serves 8


  • Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/ Gas mark 6. Lightly grease a baking sheet. 
  • Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast and the 2 tablspoons softened butter in a large bowl. Mix until smooth and the yeast starts to froth.
  • Sift in the remaining flour, and continue mixing until a stiff dough forms. Knead the dough until it is smooth and elastic. Form into a ball and allow to rise in a warm place until doubled in size. 
  • Punch down the dough and knead for a minute or so. Divide into eight equal pieces. Roll or cut each piece into a rope 45cm/18in long and 1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to rest for a couple of minutes.
  • Using a slotted spoon or broad spatula, slide the pretzels into the boiling water one at a time, and boil each one until they float to the top. Remove immediately, drain off and transfer to the greased baking sheet. 
  • Bake in the oven for 15 minutes or until golden. Brush the pretzels very lightly with melted butter as they emerge from the oven. Serve warm.

Soft pretzels