33 endings cake Recipes

golden vanilla cake mix, vegetable oil, eggs, wooden sticks, with ends, betty crocker fluffy white frosting

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

plain whole-milk yogurt, chopped fresh mint, warm water, saffron threads, crumbled, boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes, more) olive oil, onions (about 1 lb), thinly sliced, lemon (preferably meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise, garlic cloves, minced, minced peeled fresh ginger, ground cinnamon, cayenne pepper, diced tomatoes in juice, dried figs, stems trimmed , quartered lengthwise (about 4 oz), more) low-salt chicken broth, crispy noodle cake

brown sugar, maple syrup, peach yogurt, very ripe banana, mashed, butter, melted, egg, beaten, steel cut oats, all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, salt, chopped ripe peach, chopped pecans, whole wheat flour, brown sugar, butter, melted, ground cinnamon

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime

caraway crescents, shortening, sugar, cake yeast, lukewarm water, egg, salt, milk, flour, caraway seeds, melted butter, coarse salt (kosher salt), cream shortening and sugar; add beaten egg. dissolve yeast in the lukewarm water and add to mixture. add enough flour to make a stiff dough. knead until smooth. cover and let rise until double in bulk, about 1 hour., divide dough into two portions. roll out each portion into circle ; cut in 8 wedge-shaped pieces. roll up each piece, stating at the wide end; shape into half circles. brush with melted butter; sprinkle with caraway seeds and a little coarse salt. place on a baking sheet and cover with a clean cloth dish towel. let stand 1 hour or until double in bulk. remove towel and bake at 425 for 10 minutes

chocolate cupcakes, cream filling, ganache (recipe follows or other fudgy chocolate icing), butter, granulated sugar, unsweetened cocoa, heavy cream, eggs, all purpose flour, baking powder, salt, baking soda, water, preheat oven to 350 degrees. grease 2 10 by 3 by 9-inch cake pans or cupcake molds. cream butter and sugar. add cocoa and cream. add eggs, 1 at a time, creaming well after each addition. sift together dry ingredients. on first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. mix only until well blended- do not overmix. pour into prepared pans and bake 35 to 45 minutes or until done. cool in pan before turning out., semisweet or bittersweet chocolate, heavy cream

unsalted butter, granulated sugar, dark brown sugar, eggs, vanilla extract, all purpose flour, baking powder, baking soda, salt, ground cinnamon, purple plums packed in syrup well drained and plums chopped (reserve syrup), sugar

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

cooking oil, egg, ice cold seltzer water, rice flour, cake flour, all-purpose flour, green beans, washed and ends trimmed, tempura dipping sauce , recipe follows, water, kombu, bonito flakes, mirin (sweet cooking wine), light soy sauce, soy sauce, sugar