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Swansdown® or Softasilk® flour Desserts

Posted By: Cookie
Date: Friday, August 19, 2005 at 5:31 p.m.

CAKE FLOUR

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1 c. cornstarch
6 c. flour

Sift together 6 times. Use in recipes that call for
cake flour.
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LEMON BUTTER COOKIES

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1 c. sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. margarine
12 drops sweetener
1 egg
1 Tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla
2 Tbsp. shredded coconut

Preheat oven to 400 degrees. Measure 1 cup sifted cake flour
and place in sifter. Add baking powder and salt; stir light-
ly, then stir twice. Cream butter in small bowl at high speed
on mixer. Add sweetener, egg, lemon juice, lemon rind and
vanilla. Mix well until blended. Stir in coconut. Gradually
stir sifted flour mixture into butter and egg mixture. Shape
into roll, about 2-inches diameter. Wrap in waxed paper and
chill. Cut into 26 thin slices. Bake on ungreased cookie
sheet. Bake 10 to 12 minutes.
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The simple, sweet taste of the old country!

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Country Cake at ir's Best

INGREDIENTS:

5 1/2 cups Swansdown® or Softasilk® flour
3 eggs beaten
1 1/2 cups granulated sugar
1/2 cup whole milk
1/2 teaspoon baking soda
1 1/2 cups unsalted butter
PREPARATION:
Beat eggs well and add to melted butter. Dissolve sugar into milk and add to the eggs and butter. Mix flour and baking soda together and slowly add to the above mixture to form a soft dough. Roll out about 1/4 inch thick and cut into 2 1/2 inch diameter circles. Place a teaspoon full of the filling onto the circle, fold over and seal the sides together so as to make an egg shape with the filling inside. Bake cookies in a 350 degree oven for 20-25 minutes.
FILLING:
2 cups finely ground walnuts
2 egg whites [beaten]
1 tablespoon sugar
pinch of cinnamon
Mix the above in the order presented.
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CRISCO CAKE

1/2 cup Crisco
1-1/4 cup sugar (cream together)
1/4 tsp. salt
1 tsp. vanilla
2 cups sifted cake flour
2 tsp. baking powder
3/4 cups sweet milk
3 egg whites (beaten)

Cream Crisco and sugar good.
Sift all dry ingredients 3 times.
Add dry ingredients alternately with milk beating good after each addition of flour.
Fold in egg whites last.
Bake in layers at 375 degrees F. for 25-30 minutes.

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Springerle Cookies Tried and True:

1/2 teaspoon * baker's ammonia (Hartshorn)
2 tablespoons milk
6 large eggs, room temperature
6 cups powdered sugar (1 - 1 1/2 #)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon oil of anise, lemon or any other flavor
2 lb. box sifted cake flour (Swansdown or Softasilk)
grated rind of orange or lemon - optional (enhances flavor of the traditional anise or the citrus flavors)
more flour as needed

Recipe Directions:
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies. Bake on greased or baker's parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie. Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.

Variations:
Try various flavors, such as almond, or add lemon or orange flavoring to dough. To make them really special, brush melted bittersweet chocolate on the bottoms. This goes great with orange flavored cookies.

Hartshorn or Baker's Ammonia
*(a.k.a. Ammonium Carbonate) An old-time leavening unexcelled for any cookies, producing an especially light, delicate texture. Hartshorn and baking powder can be used interchangeably in cookie recipes. Dough’s made with Hartshorn store well and its leavening action is only triggered by heat, not moisture. Not affected by age, but will evaporate! There'll be an ammonia smell during baking, but not in your cookies!

Springerle

4 eggs, beaten
2 cups sugar
4-1/2 cups flour
4 drops anise oil
anise seed for pan (optional)
Beat whole eggs till thick. Add sugar gradually, beating well between each addition until all is combined and then beat well for about 15 minutes. This makes the finished cookie fine grained and light. Add the anise oil and blend. Fold in the flour lightly. Roll out the dough about 1/2 inch thick. Flour the springerle molds carefully and press firmly onto the dough. Remove the mold and cut the cookies along the line of the imprint. Flour the mold each time it is used. Sprinkle anise seed, if desired, on greased cookie sheets before placing the cookies on them. Place cookies on greased sheets.
Let cookies stand overnight in a cool place to dry. In the morning, place first in a 375 degree oven to set the shape, but reduce heat immediately to 300 degrees. In 15 minutes the cookies should be light in color with the appearance of having been iced. Makes 72. Keep cookies in a tight can for the two or three weeks before using to have the best flavor. To soften them, put a cut apple in the can a day or two before using. The apple can also add a delightful aroma to the cookies.

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MAHOGANY SOUR CREAM CAKE

A lusciously moist cake, with a rich, creamy frosting - a delicious delight for all chocolate lovers!

3 sqs. Baker's unsweetened chocolate
1/2 c. water
1 c. sour cream
1 3/4 c. unsifted SwansDown cake flour
1 1/2 tsp. Calumet baking powder
1 tsp. salt
1 tsp. baking soda
2/3 c. butter
1 c. granulated sugar
2/3 c. firmly packed light brown sugar
3 eggs
2 tsp. vanilla
Continental Flair Frosting (recipe follows)

Heat chocolate and water in saucepan over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool thoroughly; stir in sour cream. Mix flour with baking powder, salt and soda. Cream butter. Gradually beat in sugars; beat until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with sour cream mixture, mixing well. Add vanilla. Pour into 2 generously greased and floured 9-inch layer pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans; finish cooling on racks.
IN HIGH ALTITUDE AREA: Use large eggs; increase flour to 2 cups and water to 2/3 cup; reduce baking powder to 1 teaspoon, soda and salt to 1/2 teaspoon, brown sugar to 1/2 cup and granulated sugar to 1 cup minus 1 tablespoon; bake at 375 degrees.

CONTINENTAL FLAIR FROSTING:

Combine in saucepan:

1 c. sugar
1 c. heavy cream

Bring to a boil, stirring constantly. Reduce heat; boil gently for 6 minutes. Remove from heat. Add:

4 sqs. Baker's unsweetened chocolate

Stir until melted. Stir in:

1/2 c. softened butter
1 tsp. vanilla

Chill until slightly thickened; then beat until thick and creamy. Makes about 2 1/2 cups.
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NEW YEAR'S EVE CAKE Search Related Coupons
Categories: Cakes, Entertain Conversion Calculator
Yield: 2 servings
Rating: not rated
Description:

3 c Sifted Swan's Down Cake

-Flour

3 ts Calumet Baking Powder

1/2 ts Salt

2/3 c Butter or other shortening

2 c Sugar

1 c Milk
1 1/2 ts Vanilla

6 Egg whites, stiffly beaten

Chocolate Cream Filling

3 Squares Baker's Unsweetened

-Chocolate

2 c Milk

3/4 c Sugar

4 tb Swans Down Cake Flour

1/2 ts Salt

2 Egg yolks, slightly beaten

1 tb Butter

1 ts Vanilla

Hungarian Chocolate Frosting

3 Squares Baker's Unsweetened

-Chocolate
1 1/2 c Sifted confectioners' sugar
2 1/2 tb Hot water

3 Egg yolks

4 tb Butter

Sift flour once, measure, add baking powder and salt and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, alternately with milk, a
small amount at a time, beating after each addition until smooth. Add
flavoring. Fold in egg whites quickly and thoroughly. Bake in three
greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit)
20 to 25 minutes. Spread Chocolate Cream Filling (page 43) between
layers and Hungarian Chocolate Frosting (page 40) on top and sides of
cake. When frosting is set, write the numbers from one to twelve
around top of cake with white frosting to represent the face of a
clock. Place hands of clock at twelve o'clock.

Chocolate Cream Filling Add chocolate to milk and heat in double
boiler. When chocolate is melted, beat with rotary egg beater until
blended. Combine sugar, flour, and salt; add gradually to chocolate
mixture and cook until thickened, stirring occasionally. Pour small
amount of mixture over egg yolks, stirring vigorously; return to
double boiler and cook 2 minutes longer, stirring constantly. Add
butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough
filling to spread between three 9-inch layers. Use this filling in
small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small
cup cakes.

Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove
from boiling water, add sugar and water, and blend. Add egg yolks,
one at a time, beating will after each. Add butter, a tablespoon at a
time, beating thoroughly after each amount. Makes enough frosting to
cover the top of one 9-inch layer and sides of three 9-inch layers,
or to cover the tops and sides of two 9-inch layers.

Eat lots of this and you too can look like Kate Smith! Probably won't
be able to sing as well though...

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MOM'S SWANS DOWN ANGEL FOOD CAKE

1 1/4 c. sifted Swans Down cake flour
1/2 c. sifted granulated sugar
1 1/2 c. (about 12) egg whites, set at room temp. for at least 1 hour
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract (omit for chocolate angel food)
1 1/3 c. sifted granulated sugar

(For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour.)
1. Sift flour (and cocoa when making chocolate angel food) once, measure and add 1/2 cup sugar and sift together 4 times.

2. Combine egg whites, salt, cream of tartar, and flavorings in large bowl. Beat with flat wire whip or sturdy beater until the whites form soft peaks that are moist and glossy.

3. Then add rest of sugar in 4 additions by sprinkling about 5 tablespoons at a time over the whites and beating until sugar is blended, about 25 beating strokes per time.

4. Add flour and sugar mixture in 4 additions, sifting it over the egg whites. Fold in each addition with flat wire whip or large spoon turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.

5. Gently pour into 10" ungreased tube pan. Bake at 375 degrees for about 35 to 40 minutes.

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WALT DISNEY WORLD SWAN KEY LIME PIE

4 eggs
1 (14 oz.) can condensed milk
4 oz. Nellie & Joes Key Lime Juice

BUTTER CRUST PIE SHELL:

6 oz. granulated sugar
12 oz. butter
2 eggs
1 lb. 2 oz. all-purpose flour

TOPPING:

1 qt. heavy cream
3 oz. sugar

STEP 1 - BUTTERCRUST SHELL: Blend sugar and butter until creamy. Add eggs, blend. Add flour and mix for 30 seconds. Refrigerate for 30 minutes. Remove and roll dough on floured surface, 1/4 inch thick. Grease 2 (9 inch) pie shells with shortening. Bake at 375 degrees for 10 minutes or until slightly brown. Remove, cool at room temperature.
STEP 2 - FILLING: Blend eggs and condensed milk. Add key lime juice and mix thoroughly.

STEP 3: Pour filling mix into pie shells immediately. Bake at 350 degrees for 15 minutes. Remove from oven and cool at room temperature. Refrigerate for 1 hour.

STEP 4 - TOPPING: Whip 1 quart heavy cream with 3 ounces sugar until thick. Decorate pie with whipped cream and garnish fresh Florida key lime slices. Yield: 2 (9 inch) pies.

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ANNIE'S POUND CAKE

1 lb. butter, softened
2 c. sugar
2 1/2 c. Swans Down cake flour
6 eggs, separated
2 tsp. lemon flavor

Mix butter, sugar and egg yolks about 10 minutes. Add flour gradually. Add egg whites and beat another 10 minutes. Add flavor. Put in greased and floured 10 inch tube pan. Bake 1 hour at 350 degrees
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BAKING POWDER BISCUITS

1 pt. flour (one half of flour use Swans Down)
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. lard
3/4 c. milk

Sift dry ingredients, cut lard in with spoon, add milk and beat just a little before adding rest of flour.
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BANANA CAKE

2 c. sifted Swans Down cake flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 c. butter or shortening
1 1/2 c. sugar
1 egg and 1 egg yolk, well beaten
1 c. mashed bananas
3/4 c. sour milk or buttermilk
1 tsp. vanilla

Sift flour once, measure, add baking powder, soda, and salt and sift together 3 times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add eggs and beat well; then add bananas and beat again. Add flour to creamed mixture, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in 2 greased 8 or 9 inch pans or one 13 x 9 inch pan at 375 degrees for about 25 minutes. Frost with orange or lemon frosting or following chocolate frosting. 2 1/2 c. confectioners sugar sifted with 3 tbsp. cocoa Pinch of salt 1/2 tsp. vanilla
Cream butter, gradually add confectioners sugar mixture, salt, and vanilla. Add hot cream or milk slowly until frosting is of spreading consistency.

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Messages In This Thread

Swansdown® or Softasilk® flour Desserts
Cookie -- Friday, August 19, 2005 at 5:31 p.m.
Re: Swansdown® or Softasilk® flour Desserts
Cookie -- Friday, August 19, 2005 at 5:31 p.m.
Re: Swansdown® or Softasilk® flour Desserts
Cookie -- Friday, August 19, 2005 at 5:33 p.m.
Re: Swansdown® or Softasilk® flour Desserts
Cookie -- Friday, August 19, 2005 at 5:32 p.m.

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