Orange Cardamom Banana Bread

Adapted from James Beard, Beard on Bread, page 170

INGREDIENTS:

1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Cream butter in kitchenaid.
  3. Add sugar and honey. Mix.
  4. Add eggs. Mix.
  5. Add bananas. Mix.
  6. Add extracts. Mix.
  7. Add flours, salt and baking soda. Mix.
  8. (If using sliced almonds, fold them in now).
  9. Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
  10. Enjoy!

NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.

ICING (optional):

4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half

  1. Mix. Drizzle on cooled cake.
  2. Enjoy!
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George Washington’s Eggnog

This is the EXACT recipe George Washington got from his grandmother and served at the White house.

INGREDIENTS:

7 eggs, separated
7 jiggers (1 and 1/3 cups) bourbon
2 cups milk
7 Tbsp (heaping) sugar
1 pint heavy cream
Nutmeg, grated, to float on top of each cup

DIRECTIONS:

1. Using a standing or handheld mixer with a whisk attachment, beat the egg yolks till they are a lemon color.

2. Gradually add bourbon to egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard. The alcohol cooks the eggs (a benefit of using the classic Wild Turkey at 101 proof). The bourbon is added by pouring first into a Pyrex measuring cup, then drizzling into the yolks tablespoon by tablespoon, incorporating very well with each addition.

3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time. When the eggnog is done, transfer it to a pitcher (with a lid that can close securely) and store in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.

Makes about 8 servings. To look adequate in a silver punch bowl—and to serve more friends—you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.

French Chocolate Cake

translated from here

INGREDIENTS:

125 g flour
125 g butter
250 g sugar
200 g dark chocolate
4 eggs
1.25 tsp yeast

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Melt chocolate in saucepan with a little water.
  3. Take the saucepan off the stove, add butter, flour and yeast.
  4. In separate bowl, beat together egg yolks, sugar and a little water; add to the chocolate mixture.
  5. In a separate bowl, whip egg whites until frothy. Add to chocolate mixture.
  6. Pour batter into buttered pan with high sides and bake for 35 min.
  7. Add icing sugar or melted chocolate to decorate the top of the cake if desired.

NOTE: This is a translation from a French recipe. When I try this recipe out, I will add more details. I realize that it could use more details. I’ve never seen a recipe for a yeasted chocolate cake, have you? I find it very unusual.

NOTE: Recipe comments say 200g or even 175 g sugar is sufficient for this recipe. One person said 125 g of sugar was sufficient. I’d taste it and go from there.

NOTE: People bake times varied from 25-40 min. I’m guessing this is because they changed the amount of sugar in the recipe.

 

 

Paleo Bread

INGREDIENTS:

100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g flax seeds
100 g sesame seeds
5 eggs
1/2 c olive oil
2 tsp salt.

DIRECTIONS:

  1. Mix everything in large bowl. Don’t bother chopping the nuts or anything.
  2. Cover bottom of bread pan with parchment paper.
  3. Pour bread mix into bread pan.
  4. Bake at 320 F for about 1 hour.
  5. Enjoy!

Sunshine Cake

P1190022

AKA Lemon or Orange Chiffon Cake

King Arthur Flour recipe

You will need an angel food cake pan for this come come out well, as the cake needs to be cooled upside down.

This cake is excellent to make ahead of time and freeze, and freezing it won’t mess up its texture.

This is the BEST way to use up tons of eggs.

INGREDIENTS:

7 eggs, separated
1 tbsp lemon or orange juice
1.5 c sugar
2 c flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 c vegetable oil
3/4 c milk
1 tsp vanilla extract
1 tsp lemon or orange extract (optional)
1 tbsp lemon or orange zest

DIRECTIONS:

  1. Preheat oven to 325 F.
  2. In kitchenaid (MAKE CERTAIN THE BOWL IS SUPER CLEAN WITH NO EGG YOLKS OR YOUR CAKE WILL FALL), beat egg whites until foamy.
  3. Add 1/2 c sugar and beat until stiff and glossy.
  4. In bowl 2, mix dry ingredients.
  5. In bowl 3, mix wet ingredients.
  6. Mix bowl 2 and 3 together (for clarity, I’m calling this bowl 4).
  7. GENTLY fold egg whites into bowl 4. (Ideally, you would do this WITHOUT DEFLATING the whipped egg whites!! This is what makes the cake airy, so be careful!!)
  8. Pour batter into UNGREASED angel food cake pan.
  9. Bake 60 min.
  10. DO NOT open the oven for the first 45 min of baking or the cake will fall.
  11. Remove the cake from the oven and cool UPSIDE DOWN for 30 min. Then remove from pan.
  12. Dust with confectioner’s sugar or ice with your favorite frosting or serve with fruit. This cake tastes great no matter what you do with it.
  13. Enjoy!

NOTE: DO NOT MAKE THIS IN A BUNDT PAN! THE CAKE WILL FALL!!

ALTERNATE PAN: 9 in cake pan (two of them), bake for 50 min. Makes a two tier cake.

NOTE2: If you want to know what this cake tastes like.. think of the shortcake in strawberry shortcake. That’s this cake.

NOTE3: THIS IS A TERRIBLE CAKE! DON’T MAKE IT!! NEVER NEVER NEVER! TEXTURE SUCKS, INTEGRATING THE EGG YOLK MIXTURE AND EGG WHITE MIXTURE DIDN’T WORK FOR ME, AND THE CAKE JUST TASTED YUCK. LEMON TASTE WAS INSUFFICIENT. I ALSO DID NOT USE KING ARTHUR FLOUR, WHICH SEEMS TO HAVE BEEN A HUGE MISTAKE. I THOUGHT I’D SAVE SOME MONEY ON A BIG BAG OF FLOUR FROM COSTCO. DON’T DO THIS!!!

P1190046

Meringues

INGREDIENTS:

2 large egg whites
1/4 tsp cream of tartar
dash of salt
1/2 c sugar
1/2 tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 200 F.
  2. In large bowl, combine egg whites, cream of tartar, and salt. Beat until soft peaks form.
  3. Gradually add sugar, beat until mixture is stiff and glossy.
  4. Add vanilla extract at the end.
  5. Bake on a cookie sheet lined with a silpat for 1.5 hours.
  6. Makes 36 5g meringues.
  7. TURN OFF the heat and leave the meringues in the oven until they are completely cool, 3 hours or more.
  8. It’s easiest to do this if you bake the meringues in the evening and let them cool overnight.
  9. Store the meringues in an airtight container to keep them crisp.
  10. Enjoy!

NOTE: These meringues are only 10 calories apiece. They have no fat and are high in protein. They are absolutely delicious and make an excellent snack if you’re dieting.