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Re: Help! how to bake cake with bread making maching
Posted By: Rhonda E In Response To: Help! how to bake cake with bread making maching (adebayo)
Date: Saturday, August 23, 2003 at 5:41 p.m.
Here are two specialty cakes especially for the bread machine. Just about any quickbread including mixes can be made using the quick/non-yeast cycle. The main drawback of using the bread machine for a regular cake is the depth of the cake and it's structure. Most cakes are not tough enough to stay risen without collapsing during baking. Poundcake works best or some other cake that has enough internal structure to support a height above 2 inches. Or the volume of the cake batter needs to be reduced - using a "Jiffy" or single layer sized mix. Or half a regular cake mix at a time.
The biggest consistent problem I have with my bread machine is inadequete mixing. Whether bread or anything else, I usually have to double mix or hand mix the basic batter.
Good luck.
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Pineapple-Coconut Claufouti Cake
1 1/2 C All-Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
3/4 C White Sugar
2 Lg Eggs
1/2 C Nonfat Milk -- Note 1
1/2 C Canned Pineapple Chunks In Juice -- Drained
1/4 C Pineapple Juice -- From Can
1/2 C Sweetened Coconut Flakes
1 Tsp Vanilla Extract
Note 1: Original recipe used whole milk
Combine first four ingredients and mix well. Set aside. Place pineapple, pineapple juice, eggs, milk, coconut,
sugar, and vanilla in the Baking Pan and place it in the machine. Close the Lid and start the cake sycle.
When continuous mixing begins, add the flour mixture in a slow, steady stream. Close the Lid. Allow the
cake to cool uncovered in the refrigerator for 25 - 30 min before attempting to remove it from the pan. This
tastes very good. Extremely easy to prepare with not a lot of extra pans to clean up. Tested for you by
Reggie & Jeff Dwork <reggie@reggie.com>
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Vanilla Cheesecake for ABM
2 large eggs -- room temperature
1 tablespoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
3 8 ounce packages cream cheese -- softened
3/4 cup sugar
3 tablespoons cornstarch
Remove pan from the machine. Attach the kneading blade to the shaft. Make sure all ingredients are at room
temperature. Eggs in the shell may be placed in warm water for 15 minutes to bring to room temperature.
Add eggs to the pan. Use a measuring spoon to measure the vanilla, lemon and orange extracts. Add to the
pan. Remove foil from cream cheese and place on a microwave safe plate. Microwave for 1 1/2 to 2
minutes on high; mixing with a fork every 30 seconds until smooth. place in pan. Use a dry measuring cup
to measure the sugar; level off with the straight edge of a knife and add to the pan. Measure cornstarch; level
off and add to the pan. Place the pan into the machine and close the lid. Select DESSERT. Press Start.
When the beeper sounds 2 times(1:48), the cheesecake must be stirred. using a plastic or rubber spatula,
scrape down the sides to the bottom of the pan. The kneading blade will continue turning during this time.
The machine will beep at 1:20. For this recipe no further steps are necessary. When the beeper sounds 8
times, the cooking cycle is complete. This display will read End. Allow the cheesecake to remain in the
machine for an additional hour. This will help the cheesecake to firm up. At the end of one hour, use oven
mitts to carefully remove the pan and place on a flat heat-resistant surface. Use a spatula to gently loosen the
cheesecake from the sides of the pan. Allow to cool in pan at room temperature for one hour. Place pan in
the refrigerator for 5 hours or overnight to chill. Use a spatula to gently loosen the cheesecake from the
sides of the pan before removing. Turn pan upside down and shake in an up and down motion to release the
cheesecake. Remove kneading blade from bottom of cheesecake if necessary. Prepare topping by melting
almond bark and sour cream together. Cool slightly and spread over cheesecake. Store cheesecake in
refrigerator. Unplug unit before cleaning. Clean pan after each use. Do not immerse the pan in water.
Description: "ABM Recipe" Source: "Toastmaster Corner Bakery Cook Book" Yield:
"1 cake" Ratings : ***** oh my goodness!! 10
Per serving: 212 Calories (kcal); 16g Total Fat; (69% calories from fat); 4g Protein; 12g Carbohydrate;
72mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat; 1/2 Other Carbohydrates
Serving Ideas : Can top with whipped cream and fresh fruit or preserves instead of topping listed. NOTES :
This cheesecake is very good. Can be flavored with different extracts for different flavors. I found this
cheesecake stuck pretty bad to the pan and i would run a spatula around the cheesecake and under it before
it cools to loosen it better before cooling next time
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