Posted by yardenxanthe on 2005-11-09 10:26:44
Post Subject:
The BEST carrot cake I've ever had is made from the pulp of carrots after you juice them with one of those juicers -- fantastic! My husband doesn't like carrot cake, but he likes this carrot cake:
Recipe:
5 to 8 carrots, or enough to produce 1-1/2 cups carrot pulp and 1/2 cup carrot juice
1 cup flour
1 cup granulated sugar
2 eggs
3/4 cup oil
1/2 cup chopped nuts
1/2 tsp cinnamon
1-1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
cream cheese frosting: beat cream cheese with powdered sugar and vanilla
directions:
Oven 350
Process carrots in juice extractor to produce pulp and carrot juice.
Mix flour, baking powder, cinnamon and salt together and set aside. Combine eggs, sugar, and oil in medium bowl. Add flour mixture alternately with pulp and carrot juice. Add vanilla and chopped nuts; stir to combine. Pour into well-greased 9-inch baking pan; bake 35-40 minutes.
When cake cools, sprinkle with powdered sugar or frost with cream cheese frosting.
This is sooo yummy. If you have a juicer you should try it.
Posted by craftfetish on 2006-02-21 09:45:48
Post Subject:
The other consideration with citrus juice would be the amount of liquid in the recipe. Basically, you want the same amount of liquidy-ness.
I like to swap out half of the water in my white cake recipe for lemon juice. Very yummy with a little frosting and fresh raspberries. (If you are interested, my white cake recipe is printed on the back of the box of mix).
With something like bread, I would be more worried about using the juice and would probably stick with the rind. Although, if you retain enough water to let the yeast do their thing, you could probably sub there too.
Also, you can freeze donuts. When I was growing up, my mom used to buy a box of donuts every weekend and then freeze them so she could have one every morning for breakfast. They taste a little bit day old - but that's not too bad when they are actually week old. Quality might improve if you were to put them in plastic baggies or something - we always just had the cardboard box from the bakery shoved in our freezer.
If any of your citrus experiments are a success, let us know.
Posted by jangrl on 2005-11-13 10:01:27
Post Subject: RUM CAKE! questions
1. do you think it's appropriate to bring a rum cake to a work xmas party? i mean it's not like i'm bringing jello shots or anything and it'll be an interesting addition. do you know how much of the rum burns off?
2. is it possible to make a cupcake recipe out of it? what kind of adjustments does one have to make in order to turn a regular cake recipe into a cupcake one?
Posted by Selah on 2005-04-25 18:14:20
Post Subject: Egg & Nut Free Cake Recipe Needed
I'm hoping to find an egg & nut free cake recipe (not chocolate) that will hold it's shape. I've made egg-free cakes but they always cave. (For my son's 1st b.day we just filled the middle with kiwi and it was cute enough but I don't want to make a concave robot cake)
Have any tips for egg-free baking?
Any tried and true recipes that I could make for my son's birthday cake?
Posted by Knits4Fun on 2006-09-25 18:42:22
Post Subject:
The reason for my ramble is that it has made me include apples in a lot more places lately. I like to add them to salads - the sweetness of the fruit makes me forego dressing.
I like sandwiches made with turkey, swiss cheese and apples slices on crusty bread and thrown under the broiler. Makes lame-o luncheon meat seem like a fancy dinner.
That's all can think of at the moment other than chop them up and throw them in everything - bread, oatmeal, muffins, etc.
Applesauce may be a good option for the ones you can't eat right away. And then applesauce is frequently a substitute for fat/oil in recipes.
Yes! I've done that (substituted applesauce for oil in a cake recipe). Came out great!
Thanks for all your suggestions. I may try putting them on my sandwiches for lunch to bring to work. I've considered applesauce too
Posted by craftfetish on 2007-07-23 15:40:35
Post Subject:
I've made mini-key lime pies in little tart shells before. Are you looking for cupcake sie pie or an honest to goodness cupcake?
I haven't tried that before, but it sounds great. I'd think you could doctor a simple white cake recipe. Sub some lime juice and zest in for some of the liquid in a recipe.
Posted by slowgraffiti220 on 2005-08-05 02:32:52
Post Subject:
i use pretty much the same chocolate cake recipe that sweetpea posted myself, though i've always read to add the vinegar at the very end, stir it up quickly and throw it in immediately, so as to get the best rise/ fluffiest cake. i guess if you were combining all of the wet stuff first and ::then:: mixing it with the dry, that would have the same effect though. just don't throw them all in willy nilly, because the result might not turn out so hot.
and, i've never made one myself (but have had some before and it was quite good) but you can just add a can of coke to a box of cake mix, cook it (obviously, heh), and viola! ...cake. this kind of cake often has yummy gooey spots in it, too, like icing stripes on the inside or something.
Posted by mishapville on 2004-09-17 11:12:39
Post Subject:
I've always wanted to try the mock-apple pie. I have a 'back of the box' cookbook that has a bunch of recipes from packaging - I also want to try a tomato soup spice cake recipe.
I've been wanting to do something autumnal so maybe I will make an apple pie also...
Posted by sallysunshine on 2005-06-02 02:39:53
Post Subject:
Heh. I have refused to give my flourless chocolate cake recipe to a friend, because she loves it, and I know she'd never eat it again if she knew what was in it. I believe that it includes a pound of butter, a pound of chocolate, and eight eggs.
Posted by xuli on 2005-06-02 02:12:58
Post Subject:
I love red velvet cake, but only home-made. I've never had one that I bought that I liked as much as home-made.
My best friend has the best recipe ever -- I wish I could give it to you, but she hasn't let me copy it down. It's a secret family recipe from her old-school Southern grandmother. She did allow me a peek at the recipe once and I almost fainted -- between the cake and icing, it contains 5 eggs, 4 cups of whole milk, and 2 sticks of butter. But oh, it's so so good.
So my advice is to look for a high-fat red velvet cake recipe. How could anything with so much cholesterol and a high dose of artificial coloring fail to be anything but awesome?
Posted by Liisotchka on 2006-03-26 12:55:32
Post Subject:
Mmm, food porn.
Oooh, I want that lemonade cake recipe.
When I was in high school, my friend Allana and I would make what we called "Cocteau Cake" (we loved the Cocteau Twins). Basically it was a really dark chocolate cake with boiled pale-blue frosting that swirled and rippled into ethereal peaks and valleys, tasting like a fluid mass of marshmellow.
Mmm. I want it.
My favorite dessert right now, I have to say, is Pavlova. Mirengue and whipped cream and fresh (or broiled, whee!) fruit. I just found a recipe for grapefruit pavlova. Holy #*%$.
Posted by lizzymahoney on 2007-09-15 20:36:11
Post Subject: General Cake making
Aside from the beating of the shortening I mentioned, the completed cake batter may call for a few minutes of beating. Many people omit this step and they shouldn’t. Again, you need to incorporate air, so the beating will do that. It is possible to overbeat a cake. The only one I’ve ever known who does that is my sister-in-law, and she does it intentionally. She likes the sunken look so she can fill the cake with more frosting. She apparently uses the cake as a Frisbee afterward. If you beat the cake mix as directed, even a couple of minutes more, you will not be in danger of overbeating it.
I know I’ve said that a bit more butter improves a cake mix, but there is a reason that many cakes call for vegetable shortening. You may avoid it because of hydrogenated fats, but that greasy white stuff is one of the things that makes cakes light. It emulsifies better, it aerates better, it allows finer bubbles and a smoother texture. A cake recipe that allows you to choose your shortening may taste good with all butter, but it will be a better texture as well as flavorful with half shortening and half butter.
If you want the lightest of cakes, you need to separate your egg yolks and whites. The yolks will be mixed in with the shortening or oil, or at least beaten before adding the dry ingredients. The whites will be in a separate bowl. You can sprinkle a dash of salt on them, but otherwise you need a very clean bowl and beater set. Whip to soft peaks at the very least. You can whip them to stiff, but they are harder to fold in. Anyhow, fold the egg whites into the otherwise completely prepared batter. Be gentle, do not use the mixer. You want the air (see, there’s that incorporated air again!) bubbles in the whites to be mostly intact. You will probably see very slight streaks of whites in your batter, but there shouldn’t be any pockets of egg white you could stick your pinky in. Then carefully fill your pan without banging it around.
As far as baking, if you are using glass or ceramic pans, lower the oven temperature by 25 degrees. Recipes don’t say to do that anymore, but it still makes sense. Whatever time it tells you for the pan you are using, set your alarm for a few minutes earlier. If I’m making something that takes 25 minutes, I will be checking it at 22 minutes, and possibly removing it.
Cakes will continue to cook for a tiny bit longer once removed from the oven. Actually everything does from the residual heat. But for the purposes of cakes or cookies or muffins, you want to remove them from the oven before they pull away from the sides of the pan. Generally, that’s before you think it’s completely done. A toothpick or cake tester inserted in the center may pull out a couple of tiny crumbs, but no cake ooze. Cool it on a rack. If you don’t have a rack, improvise. A cool burner can do in a pinch, just don’t put it over the vent from the oven. As long as your cooling area allows some circulation below and is a flat surface, that’s good.
Posted by violetkarma on 2004-08-18 07:46:53
Post Subject:
Thanks for the vegan cake recipe! I made it last night and it came out so moist, it doesn't even need frosting. I've been vegan for over 2yrs, and I never knew you could make cake without soy milk, egg replacer, and margarine. I think I'm going to use this recipe to make my own birthday cake.
Posted by honeybee on 2004-08-17 10:10:33
Post Subject:
that vegan chocolate cake recipe rocks. i use it all the time, as it's better than most non-vegan recipes i've tried (former pastry chef here;)
my question: do you or any women you know actually like frank zappa's music? my theory is that it's a guy thing, as i have yet to meet a female fan. it just sounds like random noise to me.
Posted by jessypie on 2004-04-19 11:46:10
Post Subject:
Coldplay: My opinion is completely the opposite artemis.sun's I guess. :) I love Rush of Blood to the Head but thought Parachutes was boring and overrated. I was actually really surprised to find that I liked Rush... because of how strongly I disliked their first album. Some of my favorites from Rush... are "Warning Sign" and "In My Place."
It looks like Amazon has sound clips from several songs from each record.
Vegan cooking: here is an absolutely amazing vegan chocolate cake recipe. I could give you other recipes to try, too, but I recommend this one for starters because it's both really really good AND made of "normal" ingredients (no need to buy soy milk or egg replacer or vegan margarine).
