1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick margarine, melted
In a bowl, combine sugar, egg, almond extract, and milk. Beat together.
Add flour and baking powder. Mix together.
Add melted margarine. Mix well.
Line pan with foil, and gently and slowly smooth foil down into all the indents. Take your time. Try not to break any holes in the foil. This step seems annoying but is 100% worth it when your cake is done cooking and it comes time to remove it from the pan without breaking it or pulling the top off!
Spray foil with nonstick spray, then pour mixture into pan and bake for 40-50 minutes @ 350 degrees.
To avoid under baking, do the toothpick test - don't just go by the color of cake.
Cool in pan for at least 40 minutes. Turn over and lightly tap cake with foil out of pan, pulling on edges of pan to loosen. Go slowly, being careful not to break the cake. Once out, slowly peel off the foil.
This is great served with jam!
Friday, December 31, 2010
Wednesday, December 22, 2010
Simple Lamb
2/3 cup lemon juice
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (or canola)
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied and pounded to an even thickness
In a bowl, mix the lemon juice, brown sugar, mustard, soy sauce, oil, garlic, ginger and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator overnight.
Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). VARIATION: Sear the meat for 6-8 min/side on a griddle over medium-high heat. Transfer to a roasting pan and bake at 400 for 15-20 minutes, or until desired doneness.
In the meantime, drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
Allow meat to rest for 5 min, slice, and cover with the thickened marinade mixture to serve.
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (or canola)
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied and pounded to an even thickness
In a bowl, mix the lemon juice, brown sugar, mustard, soy sauce, oil, garlic, ginger and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator overnight.
Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). VARIATION: Sear the meat for 6-8 min/side on a griddle over medium-high heat. Transfer to a roasting pan and bake at 400 for 15-20 minutes, or until desired doneness.
In the meantime, drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
Allow meat to rest for 5 min, slice, and cover with the thickened marinade mixture to serve.
Saturday, December 04, 2010
Vinarterta
8 cups flour
2 cups butter
3 cups fine sugar
4 eggs
4 tsp cardamom
2 Tbs almond extract
1/2 tsp salt
6 Tbs cream
2 tsp baking powder
Cream the butter and add the sugar, beating well until light and fluffy. Add eggs, one at a time, mixing until fully incorperated. Mix dry ingredients together and set aside. Add almond extract and cream, beating well. Gradually add flour mixture. When all is mixed in, form the dough into an even mass on waxed paper and spray with cooking spray. Divide into 5 even parts. Line the bottoms of 9x13" pans with waxed paper. Pat dough into pans. Bake @ 300F until cooked through, but not brown, about 15 min. Let cool 5 minutes, remove from pans. Assemble cake by layering with jam. Wrap and allow to sit for a week or more before serving.
2 cups butter
3 cups fine sugar
4 eggs
4 tsp cardamom
2 Tbs almond extract
1/2 tsp salt
6 Tbs cream
2 tsp baking powder
Cream the butter and add the sugar, beating well until light and fluffy. Add eggs, one at a time, mixing until fully incorperated. Mix dry ingredients together and set aside. Add almond extract and cream, beating well. Gradually add flour mixture. When all is mixed in, form the dough into an even mass on waxed paper and spray with cooking spray. Divide into 5 even parts. Line the bottoms of 9x13" pans with waxed paper. Pat dough into pans. Bake @ 300F until cooked through, but not brown, about 15 min. Let cool 5 minutes, remove from pans. Assemble cake by layering with jam. Wrap and allow to sit for a week or more before serving.
Wednesday, December 01, 2010
Apple Cake
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs (3 if batter seems too stiff)
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
4-5 cups peeled and diced apples
4 Tbsp hot water
2 tsp vanilla
1 cup chopped nuts (optional)
Cream butter and sugars. Beat in eggs. Mix dry ingredients separately and add to creamed mixture. Stir in remaining ingredients. Turn into a well-greased 9x13 pan. Bake at 350 degrees for 45 minutes.
1 cup granulated sugar
1 cup brown sugar
2 eggs (3 if batter seems too stiff)
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
4-5 cups peeled and diced apples
4 Tbsp hot water
2 tsp vanilla
1 cup chopped nuts (optional)
Cream butter and sugars. Beat in eggs. Mix dry ingredients separately and add to creamed mixture. Stir in remaining ingredients. Turn into a well-greased 9x13 pan. Bake at 350 degrees for 45 minutes.
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