102 two butter cake Recipes

butter , two sticks american, flour, fine sugar, nutmeg, cinnamon, ginger, allspice, eggs, cider vinegar, milk, powdered sugar , to sprinkle on top

butter (2 sticks) (if you use unsalted, add 1/4 tsp. salt) at room temperature, tb and 1 tsp. fresh lemon zest, pure vanilla extract, blanched almonds (or almond flour), raw pistachios, sugar, whole eggs, all purpose flour, topping for 1 nut loaf, fresh lemon zest, juice of 1 lemon, pistachios , chopped coarsley, superfine sugar, two loaves , double the sugar to 1/2 cup and use 1/2 cup lemon juice or less. when you re reducing the glaze mixture, taste it while its cooking. if its not sweet enough, add more sugar or if you like it more tart in flavor, add more lemon juice.

self raising flour, cocoa (1 dessert spoon), milk, vanilla, sugar, melted butter, egg

all-purpose flour, sugar, butter or 170 g margarine, softened, baking cocoa, water, baking soda, salt, vanilla, baking powder, eggs, strawberry, chocolate fudge frosting, chocolate , to sprinkle

butter, white sugar, all-purpose flour, eggs, plain yogurt, cream of tartar, baking soda, vanilla extract, grated lemon zest

all-purpose flour, sugar, butter, softened, milk, peach schnapps, eggs, vanilla extract, diced fresh peaches

butter, white sugar, all-purpose flour, baking powder, salt, eggs, milk, vanilla extract

butter, white sugar, eggs, almond extract, flour, baking powder, ground almonds, red glazed cherries, chopped

butter, melted, divided, brown sugar, canned unsweetened pineapple slices, maraschino cherries, king arthur unbleached all-purpose flour, sugar, baking powder, salt, ground nutmeg, fat-free milk, vanilla extract

baking pans-two 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped, waxed paper, butter, softened, divided, shortening, divided, sugar, divided, king arthur unbleached all-purpose flour, divided, baking powder, divided, salt, divided, milk, divided, egg whites (about 42), divided, vanilla extract, divided, cardboard cake base (6-inch round), bridal cake frosting, separator plates (1 14 inches and one 12 inches), covered boards (two 16-inch square and 1 20-inch square), pastry or heavy-duty resealable plastic bags, pastry tips-#48 basket weave and #21 star, grecian spiked pillars (7 inches), grecian spiked pillars (9 inches), dowel rod (3-feet x 1/4-inch diameter), silk or edible fresh flowers

unsalted butter, melted, plus more for pans, all-purpose flour, plus more for pans (spooned and leveled), baking soda, baking powder, ground cinnamon, ground ginger, salt, light-brown sugar, eggs, granny smith apples, peeled , two coarsely grated and two diced, egg whites, light-brown sugar, salt, unsalted butter, room temperature , cut into pieces

german chocolate sauerkraut fudge cake, german tradition meets the dry irish humor in this melt-in-your-mouth chocolate cake recipe. we loved to watch our guests gape in surprise when the secret ingredient was revealed., prepare, grease and flour two 8-inch baking pans. set aside. set oven temperature to 350 degrees., sift together, half cup unsweetened cocoa, two and 1-fourth cups sifted all-purpose flour, prepare, two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry), add to the sauerkraut, lightly beaten egg yolks, water, at room temperature, cream, two-thirds cup butter, at room temperature, one-half cups refined sugar , or three-fourths cup fruit sugar, add, vanilla, egg whites, at room temperature, rising agent mixture, baking powder , 1 tsp baking soda, 1-fourth tsp salt (stirred together)

half-and-half, granulated sugar, salt, eggs, egg yolk, cornstarch, unsalted butter, cut into 4 pieces, pure vanilla extract, sponge cake-type ladyfingers (two and a half 3-oz packages), heavy cream, chilled, sugar, pure vanilla extract, strawberries, stemmed, and thinly sliced

all-purpose flour, sugar, butter, softened, milk, eggs, vanilla extract

butter, room temp, two cups sugar, three eggs, separated, sour cream, vanilla, three cups all-purpose flour, baking soda, baking powder, salt, cinnamon, chocolate chips

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

half-and-half, milk, sugar, salt, eggs, egg yolk, cornstarch, butter, cut into 4 pieces, vanilla extract, ladyfingers (two and a half 3 oz packages), heavy cream, chilled, sugar, vanilla extract, strawberries, hulled and thinly sliced