I recently saw this recipe from Kraft. I watched the video and decided that it would be easier to post the video rather than post the recipe and try to explain how to make the cake. There are many possibilities and options for making this recipe with other flavors of cake mix. I think a Spice Cake mix, for a Christmas Cake would be delicious. Create your own.
Under-a-Spell Red Devil Cake Recipe - Kraft Recipes
Enjoy!
Peace in the Kitchen!
Sunday, June 22, 2014
Friday, June 20, 2014
Apple Cake in a Springform Pan and one made in a Tube Pan
I love Apple Cake and just when I think I've got the best recipe........ I discover another one. Here it is, adapted from a recipe on Food52.
I have another favorite Apple Cake recipe and I added it at the end of this recipe. I have several others that you can research on the blog.
Note:
This cake is made in a Springform Pan. I wrap the bottom and sides of the pan with a layer of heavy duty foil. (the outside of the pan)!
2 Granny Smith Apples, peeled, cored and sliced. After they're sliced, set aside half of the sliced and roughly dice them into large pieces.
2 C Flour
2 1/4 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Salt
1/2 C Butter
1/2 C Sugar
1/3 C Honey
1/2 C Whole Milk
2 Large Eggs
1 1/2 tsp Vanilla
Preheat the oven to 350 degrees.
Brush an 8" Springform Pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.
In a small bowl:
Flour
Baking Powder
Salt
Whisk well and set aside.
In a large mixing bowl, with an electric hand mixer:
Beat Butter until smooth and creamy.
Add:
Sugar
Honey
Beat until fluffy.
Add:
Eggs, one at a time, beating after each one.
Vanilla
Mix well.
Scrape the bowl.
Add milk and mix well.
Add the flour mixture and beat until the batter is moist.
Fold in Chopped Apples, by hand.
Pour the batter evenly into the prepared pan.
Gently place the sliced apples, overlapping in a circle, on top of the batter, around the outer edge of the pan.
Bake for 40 - 50 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Open the Springform pan and transfer the cake to a parchment paper lined cooling rack and cool completely.
Serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.
Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.
3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!
Preheat oven to 350 degrees.
In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes
Add eggs and continue to mix until creamy
In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter
Add:
vanilla
apples
walnuts
raisins
Mix well just until combined
Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
I have another favorite Apple Cake recipe and I added it at the end of this recipe. I have several others that you can research on the blog.
Note:
This cake is made in a Springform Pan. I wrap the bottom and sides of the pan with a layer of heavy duty foil. (the outside of the pan)!
2 Granny Smith Apples, peeled, cored and sliced. After they're sliced, set aside half of the sliced and roughly dice them into large pieces.
2 C Flour
2 1/4 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Salt
1/2 C Butter
1/2 C Sugar
1/3 C Honey
1/2 C Whole Milk
2 Large Eggs
1 1/2 tsp Vanilla
Preheat the oven to 350 degrees.
Brush an 8" Springform Pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.
In a small bowl:
Flour
Baking Powder
Salt
Whisk well and set aside.
In a large mixing bowl, with an electric hand mixer:
Beat Butter until smooth and creamy.
Add:
Sugar
Honey
Beat until fluffy.
Add:
Eggs, one at a time, beating after each one.
Vanilla
Mix well.
Scrape the bowl.
Add milk and mix well.
Add the flour mixture and beat until the batter is moist.
Fold in Chopped Apples, by hand.
Pour the batter evenly into the prepared pan.
Gently place the sliced apples, overlapping in a circle, on top of the batter, around the outer edge of the pan.
Bake for 40 - 50 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Open the Springform pan and transfer the cake to a parchment paper lined cooling rack and cool completely.
Serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.
Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.
3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!
Preheat oven to 350 degrees.
In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes
Add eggs and continue to mix until creamy
In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter
Add:
vanilla
apples
walnuts
raisins
Mix well just until combined
Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
Thursday, June 19, 2014
Orange Chocolate Hatch Chile Madeleines
This is an original recipe for the Central Market Hatch Chile Contest and The Dallas Morning News Holiday Cookie Contest.
I've made them in my Financiers Pans. They are perfect!
1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz. Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting
In a stand mixer:
whip butter on high for 2 minutes
Add:
sugar
zest
Whip another minute
Add eggs one at a time, incorporating each before adding another.
Add:
salt
vanilla
grand marnier
Continue mixing well
Add Chiles
In a small bowl, sift together:
flour
cocoa
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated
Chop chocolate into small pieces, melt in a microwave or over hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.
Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.
Enjoy!
Peace in the Kitchen!
I've made them in my Financiers Pans. They are perfect!
1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz. Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting
In a stand mixer:
whip butter on high for 2 minutes
Add:
sugar
zest
Whip another minute
Add eggs one at a time, incorporating each before adding another.
Add:
salt
vanilla
grand marnier
Continue mixing well
Add Chiles
In a small bowl, sift together:
flour
cocoa
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated
Chop chocolate into small pieces, melt in a microwave or over hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.
Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.
Enjoy!
Peace in the Kitchen!
Wednesday, June 18, 2014
Savory Herbed Palmiers
This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
Monday, June 16, 2014
Conversion Charts
I know that I get many recipes that need conversion. Here are some examples.
All-Purpose Flour and Confectioners' Sugar
1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams
Brown Sugar
1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams
3/8 cup = 75 grams
1/2 cup = 100 grams
5/8 cup = 125 grams
2/3 cup = 135 grams
3/4 cup = 150 grams
7/8 cup = 175 grams
1 cup = 200 grams
Butter or Margarine
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams
Cake Flour
1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 70 grams
7/8 cup = 85 grams
1 cup = 95 grams
Cocoa
1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams
Flaked Coconut
1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 45 grams
2/3 cup = 50 grams
3/4 cup = 60 grams
7/8 cup = 65 grams
1 cup = 75 grams
All-Purpose Flour and Confectioners' Sugar
1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams
Brown Sugar
1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams
3/8 cup = 75 grams
1/2 cup = 100 grams
5/8 cup = 125 grams
2/3 cup = 135 grams
3/4 cup = 150 grams
7/8 cup = 175 grams
1 cup = 200 grams
Butter or Margarine
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams
Cake Flour
1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 70 grams
7/8 cup = 85 grams
1 cup = 95 grams
Cocoa
1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams
Flaked Coconut
1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 45 grams
2/3 cup = 50 grams
3/4 cup = 60 grams
7/8 cup = 65 grams
1 cup = 75 grams
Granulated Sugar
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams
Grated Coconut
1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams
Ground Almonds
1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams
Slivered Almonds
1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams
White Sugar
1/8 C = 30 grams
1/4 C = 55 grams
1/3 C = 75 grams
3/8 C = 85 grams
1/2 C = 115 grams
5/8 C = 140 grams
2/3 C = 150 grams
3/4 C = 170 grams
7/8 C = 200 grams
1 C = 225 grams
Dry Measures:
3 tsp = 1 TBS = 1/2 oz. = 14.3 grams
2 TBS = 1/8 C = 1 oz. = 28.3 grams
4 TBS = 1/4 C = 2 oz. = 56.7 grams
5 1/3 TBS = 1/3 C = 2.6 oz = 56.7 grams
8 TBS = 1/2 C = 4 oz. = 113.4 grams = 1 Stick Butter
12 TBS = 3/4 C = 6 oz. = .375 Pounds = 170 grams
32 TBS = 2 C = 16 oz. = 1 Pound = 453.6 grams
64 TBS = 4 C = 32oz. = 2 Pounds = 907 grams
Liquid Measures:
1 C = 8 oz. = 1/2 Pint = 237 ml.
2 C = 16 oz. = 1 Pint = 474 ml.
2 Pints = 32 oz. = 1 Quart = 0.964 liters
4 Quarts = 128 oz. = 1 Gallon = 3.784 liters
8 Quarts = One Peck
4 Pecks = 1 Bushel
A Dash = 1/4 tsp
Fahrenheit - Celsius
350 degrees = 175 degrees
400 degrees = 205 degrees
425 degrees = 220 degrees
450 degrees = 230 degrees
U.S. to Metric:
1/4 tsp = 1.25 ml. spoon
1/2 tsp = 2.5 ml. spoon
3/4 tsp = 3.75 ml. spoon
1 tsp = 5 ml. spoon
1 TBS = 15 ml. spoon
1/4 C = 60 ml. spoon
1/3 C = 75 ml. spoon
1/2 C = 100 ml. + 1 (15 ml. spoon)
2/3 C = 150 ml. spoon
3/4 C = 175 ml. spoon
1 C = 200 ml. spoon + 2 (15 ml. spoon)
Enjoy!
Peace in the Kitchen!
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams
Grated Coconut
1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams
Ground Almonds
1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams
Slivered Almonds
1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams
White Sugar
1/8 C = 30 grams
1/4 C = 55 grams
1/3 C = 75 grams
3/8 C = 85 grams
1/2 C = 115 grams
5/8 C = 140 grams
2/3 C = 150 grams
3/4 C = 170 grams
7/8 C = 200 grams
1 C = 225 grams
Dry Measures:
3 tsp = 1 TBS = 1/2 oz. = 14.3 grams
2 TBS = 1/8 C = 1 oz. = 28.3 grams
4 TBS = 1/4 C = 2 oz. = 56.7 grams
5 1/3 TBS = 1/3 C = 2.6 oz = 56.7 grams
8 TBS = 1/2 C = 4 oz. = 113.4 grams = 1 Stick Butter
12 TBS = 3/4 C = 6 oz. = .375 Pounds = 170 grams
32 TBS = 2 C = 16 oz. = 1 Pound = 453.6 grams
64 TBS = 4 C = 32oz. = 2 Pounds = 907 grams
Liquid Measures:
1 C = 8 oz. = 1/2 Pint = 237 ml.
2 C = 16 oz. = 1 Pint = 474 ml.
2 Pints = 32 oz. = 1 Quart = 0.964 liters
4 Quarts = 128 oz. = 1 Gallon = 3.784 liters
8 Quarts = One Peck
4 Pecks = 1 Bushel
A Dash = 1/4 tsp
Fahrenheit - Celsius
350 degrees = 175 degrees
400 degrees = 205 degrees
425 degrees = 220 degrees
450 degrees = 230 degrees
U.S. to Metric:
1/4 tsp = 1.25 ml. spoon
1/2 tsp = 2.5 ml. spoon
3/4 tsp = 3.75 ml. spoon
1 tsp = 5 ml. spoon
1 TBS = 15 ml. spoon
1/4 C = 60 ml. spoon
1/3 C = 75 ml. spoon
1/2 C = 100 ml. + 1 (15 ml. spoon)
2/3 C = 150 ml. spoon
3/4 C = 175 ml. spoon
1 C = 200 ml. spoon + 2 (15 ml. spoon)
Enjoy!
Peace in the Kitchen!
Sunday, June 15, 2014
Перевести любой рецепт в украинском.
Для всех моих друзей в Украине. Вы можете перевести любой рецепт в украинском. Существует прямая связь с правой стороны страницы. CLINK на нем и выбрать любой язык.
Übersetzen jedes Rezept ins Deutsch
Übersetzen jedes Rezept ins Deutsche. Es gibt eine Verbindung auf der rechten Seite der Seite. Klicken Sie auf den Link und wählen Sie bitte eine Sprache.
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