HOT MILK SPONGE CAKE

INGREDIENTS:

1 c. flour

1/2 tsp. salt

1 tsp. baking powder

1/2 c. milk (scalded), just until boil, then cool down

1 tbsp. butter, melted

2 eggs

1 c. sugar

1/2 tsp. vanilla

Spanish red peanuts

 Procedure:

Beat eggs until light and lemon colored. Add sugar slowly and beat until thick. 

Add vanilla and salt. Fold in sifted flour and baking powder. Last add the scalded milk and melted butter. Fold lightly. Stir only enough to blend. 

Pour into greased 9"x13" pan. Bake at 350 degrees for 30 to 35 minutes. 

When cool, turn out of pan. Frost with thin layer of powdered sugar frosting. Cut in squares and roll in crushed salted peanuts

ORANGE NUT BREAD

INGREDIENTS:

2 c. All purpose flour(maida)
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
3/4 c. orange juice
2 tbsp. lemon juice
1 tbsp. orange peel
1/2 tsp. lemon peel
2 tbsp. oil
1 c. nuts, chopped

METHOD:

Mix dry ingredients. Add the rest and pour into greased bread pans. Bake at 350 degrees for 50 to 60 minutes. When I make this for the holidays I make 4 times the amount at once.

PLUM BREAD

INGREDIENTS:

2 sm. cans plum baby food

3/4 c. oil

2 c. sugar

3 eggs

2 tbsp. red cake coloring

2 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. ground cloves

1 tsp. cinnamon

1 c. diced nuts

GLAZE:

1 c. powdered sugar

2 tbsp. lemon juice

PROCEDURE: 

Mix all of the first ingredients. In a well greased and floured pan, bake at 350 degrees for 1 hour. Combine the glaze ingredients and spread on the loaf of warm bread. Serves 8.

BANANA NUT BREAD

INGREDIENTS:

1/4 cup Land O' Lakes Butter with Olive Oil
1/2 cup sugar
1/2 cup honey
2 eggs
1 1/2 cups very ripe bananas, mashed
1/2 teaspoon pure vanilla
1 1/2 cups white or whole wheat flour
1/2 teaspoon salt
1/2 teaspooon baking soda
1/2 cup chopped pecans or walnuts

 PREPARATION OF BANANA NUT BREAD: 

                           

Preheat oven to 350°F.Beat Land O' Lakes Butter with Olive Oil with sugar and honey in the bowl of an electric mixer. Beat until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Stir in the mashed bananas, mixing well. Stir in vanilla.

Whisk together flour, salt, baking soda and stir into batter. Stir in chopped nuts.

Brush a bread loaf pan (12"X4.5"X3.5") with Land O' Lakes with Olive Oil. Spread batter evenly in pan.

Bake for 1 hour or until knife inserted in center comes out clean. Allow to cool in pan 5 minutes before serving.

To serve, spread generously with Land O' Lakes Butter with Olive Oil and cream cheese, if desired

BASIC CHOCOLATE SPONGE CAKE

Ingredients:

Read more about it at www.cooks.com/rec/view/0,166,156182-227201,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 7 eggs, separated 2/3 c. plus 2 tbsp. sugar Pinch of salt 2 tsp. vanilla 1/3 c. plus 2 tbsp. sifted cocoa Method: Preheat oven to 350 degrees. Line jelly roll pan or cookie sheet with sides with foil, overlapping the ends. Grease and flour foil. Beat egg yolks and 2/3 cup sugar until thick and tripled in volume. Beat in vanilla. In clean, large bowl beat egg whites until foamy; add remaining 2 tablespoons sugar and pinch of salt. Beat until stiff peaks form. Fold 1/3 of whites into yolks to lighten. Sift cocoa over top of this mixture and fold in gently. Fold in remaining whites. Spread in prepared pan and bake 15 minutes.

Southwestern Ham and Cheese Omelets

 

Regardless of the ingredients you choose, just have all of them ready to go before you start cooking and your omelets will come together quickly and easily.

Ingredients

(makes 2 omelets)

• 4 large eggs
• 1 tbsp plus 2 tsp olive oil, divided
• 1/4 large green bell pepper, finely chopped
• 1/4 large red bell pepper, finely chopped
• 1/4 medium onion, finely chopped
• sea salt
• freshly ground black pepper
• 1/3 pound smoked ham slice, diced
• 1 garlic clove, minced
• 2 tbsp chopped cilantro, divided
• 1/2 cup shredded Monterey Jack cheese
• Tabasco (optional)

Preparation

1.              Whisk 2 eggs in a small bowl and set aside.

2.        Heat a 9-inch nonstick skillet over medium heat and add 1 tablespoon olive oil. Stir in the peppers and onions and season with salt and pepper. Cook until the vegetables begin to soften, 4-5 minutes.

3.        Add the ham, garlic, and half the cilantro to the skillet. Cook 3-4 minutes, stirring frequently to combine flavors.

4.        Remove the ham mixture to a medium bowl and wipe out the skillet.

5.         Add 1 teaspoon oil and swirl to lightly coat the entire surface. Pour the whisked eggs into the skillet and gently tilt it back and forth for even spreading. Season with salt and pepper.

6.        While the eggs begin to set, whisk the other 2 eggs in the same small bowl.

7.         Tilt the skillet to check for firmness in the eggs after about a minute. The bottom should be fairly set while the top should jiggle a bit without being too runny.

8.         Top one half of the egg with half of the ham mixture and spread out to flatten a little. Sprinkle half the cheese over the ham mixture.

Basic Homemade Pancakes - by Lavinia Roberts

Ingredients for Simple Pancake Recipe:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon brown sugar or 1 tablespoon honey
• ½ teaspoon cinnamon, optional
• 1 egg or egg substitute
• 1 cup milk
• 2 tablespoons canola oil, or some other cooking oil
• 1 tablespoon vanilla extract, optional
• Cooking oil to lightly grease skillet. 

• How to Make Fast and Simple Classic Pancake Recipe:

1.              Mix flour, baking powder, baking soda, salt, and optional cinnamon in medium mixing bowl. Thoroughly blend.

2.        In small mixing bowl beat egg with metal fork until thoroughly mixed. Add milk and optional vanilla.

3.        Combine liquid ingredients with the dry ingredients in the medium sized bowl. Mix until thoroughly blended. Mixture with be a bit runny.

4.        Heat skillet thoroughly. Lightly grease skillet.

5.         Pour about a ¼ cup batter, or more or less, depending on desired pancake size, onto the hot skillet. Allow to cook until the edges of the pancake are cooked. Using metal skillet, flip pancake over. Each side requires, one to two minutes.

Serve immediately.