707 sponge gladys Recipes

sugar, grated lemon rind, egg yolks, egg whites, almond flour, matzo cake meal, potato starch, grated orange rind, fresh orange juice, sugar, potato starch, eggs, strawberries, halved

sponge cakes or shortcakes, canned peach halves in syrup, scoops vanilla or peach ice cream, raspberry jam, chopped nuts

sponge cakes, strong brewed coffee, cream cheese, softened, sugar, chocolate syrup, baking cocoa, ground cinnamon

eggs, separated, sugar, orange juice, king arthur unbleached all-purpose flour, baking powder, cream of tartar, sugar, cornstarch, grated orange peel, orange juice, fresh or frozen blueberries, sour cream, sugar, vanilla extract, grated orange peel , optional

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

strawberry ice cream, vanilla sponge cakes (i use a basic victoria sponge cut to the size of my tumblers), cream (or you can use squirty ), fresh strawberries

sponge cake, all purpose flour, sugar, milk, eggs, butter, heavy cream, sugar, various fruits (strawberries, peaches, cherries, and so on)

sponge cake, caster sugar, eggs, cake emulsifier, superfine flour, vanilla essence, water, corn oil or melted butter, banana mousse, a ), mashed potato, lemon (squeezed the juice out), essence, b ), gelatin powder, water, non daily whipping cream, icing sugar, non daily whipping cream, banana thinly slice

sponge cake, hazelnuts, amaretto, light rum, whipping cream, powdered sugar, almonds blanched and chopped, unsweetened chocolate grated

eggs, separated, sugar, all-purpose flour, baking powder, vanilla extract, chocolate frosting, grated chocolate (optional)

butter, softened, sugar, eggs, lemon extract, king arthur unbleached all-purpose flour, baking powder, butter, softened, sugar, lemon extract, salt, milk, flaked coconut , optional

unsalted butter, granny smith apples, peeled, cored, quartered, and sliced about 1/4-inch thick, fresh lemon juice, stale plain cake crumbs (such as from sponge cake, lb cake, or angel food cake) or soft fresh bread crumbs, light brown sugar, granulated sugar, ground cinnamon, ground allspice, ground ginger, salt, apple cider, vanilla ice cream , for serving

have the stoves we did , and thusly baking times are not provided, so i used the time for contemporary sponge cakes, go figure., cream, pounded sugar, whites of 2 eggs, sherry or raisin wine, custard, made with 8 eggs to a pint of milk, sponge-cakes , or 6 slices of sponge-cake, macaroons, dozen ratafias (a sweet biscuit made of almond paste), sweet almonds, grated rind of 1 lemon, layer of raspberry or strawberry jam, sherry or sweet wine, tablespoonfuls of brandy, sponge cake (circa 1896 - the boston cooking-school cook book), yolks 6 eggs, sugar, lemon juice, grated rind 1-half lemon, whites 6 eggs, flour, salt, boiled custards (the book of household management (1861)), milk, eggs, sugar, laurel-leaves , or the rind of 4 lemons, or a few drops of essence of vanilla, tablespoonful of brandy

cubed cooked chicken breasts, catalina dressing, chopped celery, chopped green onion, dried parsley, curry powder, mayonnaise, toasted almond, mandarin oranges, drained, bibb lettuce or 4 -6 plain croissants, if desired

pecans, divided, chocolate chips, divided, butter, sugar, slightly rounded, karo syrup, warm, water

hen, spaghetti, onion, chopped, celery, chopped, bell pepper, chopped, butter, tomato sauce, cream of mushroom soup, cheddar cheese or 2 cups parmesan cheese, for topping

butter, softened, sugar, brown sugar, vanilla extract, egg, all-purpose flour, baking soda, salt, chopped pecans, semisweet chocolate morsels

onion chopped, tomato chopped, potatoes cubed, chicken breasts, minced garlic, goya seasoning, tomato sauce, orange juice, salt and pepper to taste, butter