Bran Griddle Cakes
1 1/4 cups sifted flour
3/4 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 egg yolks — well beaten
1 3/4 cups milk
1 cup post’s bran flakes
1 tablespoon butter — melted
2 egg whites — stiffly beaten
Sift flour once, measure, add salt, sugar, and baking powder, and sift
again.
Combine egg yolks and milk. Add to flour gradually, stirring only until
smooth.
Add Post’s Bran Flakes and butter.
Fold in egg whites.
Bakes on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 24 cakes.
GRANDMA’S FRY CAKES
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown.
Makes 3 dozen.
Basic 3 Layer Cake
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans.
1. Using an electric mixer, cream butter until fluffy.
2. Add sugar and continue to cream well for 6 to 8 minutes.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
5. Add vanilla and continue to beat until just mixed.
6. Divide batter equally among prepared pans.
7. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
8. Do this several times to release air bubbles and assure you of a more level cake.
9. Bake for 25 to 30 minutes or until done.
10. Cool in pans 5 to 10 minutes.
11. Invert cakes onto cooling racks.
12. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Can I cook 2 cakes in the oven at the same time? Will it affect temperature or cooking time?
I have one cake on the top shelf and one on the bottom, both of the same size and same mixture. It’s a fan-forced oven heated to 160C or 320F and the recipe recommends I cook for 45-50mins. Does having 2 cakes in the oven make a difference? Will I need to adjust cooking time or temperature. Will I need to rotate the cakes?
MOUNDS CAKE
1 box Swiss chocolate cake mix
–ICING A:–
1 c. sugar
1 c. Pet milk
24 lg. marshmallows
14 oz. pkg. coconut
–ICING B:–
2 c. sugar
1/2 c. Pet milk
1 tsp. vanilla
3 heaping tbsp. cocoa
1 stick butter
Mix cake mix as box directs and bake in oblong pan. When cool, spread on Icing A, then Icing B. ICING A: Cook sugar, milk and marshmallows together until marshmallows are melted. Stir in coconut and spread on cake. ICING B: Bring sugar, cocoa, milk and butter to a boil and cook 1 minute. Remove from heat, stir in vanilla. Beat until thick and creamy. Spread over first icing.
Italian Sugar Cakes
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well-buttered cake-tins until done; then cover with a thin icing.
Plum upside-down cake
Serving size: Serves 8
Cuisine type: British/Scottish/Irish
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking
INGREDIENTS
180g butter
1/3 cup brown sugar
800g plums, halved, stones removed (if using canned plums, drain well)
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1½ cups self-raising flour, sifted
½ cup almond meal
Vanilla ice-cream, to serve
METHOD
1. Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.
2. Melt 50g butter. Drizzle evenly over pan base, and sprinkle with brown sugar. Cover evenly with plums, cut-side down.
3. In a large bowl, using an electric mixer, cream remaining chopped butter, caster sugar and vanilla, until pale and creamy. Add the eggs one at a time, and mix until just combined.
4. Fold through flour and almond meal. Spoon mixture over plums, smoothing top.
5. Bake for 1 hour 10 minutes, or until cooked when tested. Serve warm, cut in wedges, with vanilla ice-cream.
BLACK BEANS WITH BEAN CURD
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion — chopped
1 teaspoon Garlic — chopped
1 each Green chili — sliced
1 tablespoon Salted black beans
1 pinch Black pepper
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve.