Baking
O.K. Just finished baking desert for easter dinner tommarow
steamed chocolate pudding:
Steamed Chocolate Pudding with Brandy and Almond Whipped Cream
¼ cup ( ½ stick) of butter
3 ounces semisweet chocolate
1 cup sugar
2 large eggs
2/3 cup milk
2 teaspoons vanilla extract
1 ½ cup flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
Whipped Cream:
1 pint heavy cream
2 tablespoons confectioners’ sugar
¼ cup brandy
¼ teaspoon almond extract
½ cup slivered almonds, toasted
Melt the butter and chocolate in a large heavy saucepan over low heat, stirring occasionally. Remove from the heat, beat in the sugar, and allow to cool 15 minutes. Put on a kettle of water to boil.
Beat the eggs into the chocolate mixture, and than the milk and vanilla. In a small mixing bowl, stir together the flour, salt, baking powder, and baking soda; gradually beat this into the wet mixture until just blended in.
Transfer the batter to a well-greased 6 cup pudding mold and cover with the lid. Place the mold in a large pot and pour boiling water halfway up the sides of the mold. Cover the pot and place it over medium high heat. Steam the pudding, keeping the water at a gentle boil, for 2 hours. Replenish the pot with more boiling water as necessary. Allow the pudding to cool for half an hour before serving. (The pudding can be made ahead, cooled completely. And stored in the mold in the refrigerator; bring to room temperature and then reheat by steaming for about half an hour.)
Whip the cream until soft peaks form, beat in the confectioners sugar, and gently fold in the brandy and almond extract. Unmold the pudding and cut in to thick slices. Garnish each serving with a generous dollop of the shipped cream and a sprinkling of toasted almonds.
Conversion:
¼ cup = 60 mL
1 cup = 250 mL
2/3 cup = 150 mL
2 teaspoons = 8 mL
1 ½ cup = 375 mL
¼ teaspoon = 1 mL
1 teaspoon = 4 mL
Whipped Cream:
2 tablespoons = 30 mL
½ cup = 125 mL
lemon pound cake:
Lemon-Glazed Pound Cake
Cake:
3 cups cake flour sifted
2 cups white sugar
½ tsp. salt
1 tsp. baking powder
1 ½ cups salted butter, softened
1/3 cup buttermilk
6 large eggs at room temperature
2 tsp. pure lemon extract
1 tbsp. grated lemon zest (2 medium lemons)
Glaze:
¼ cup freshly squeezed lemon juice
¼ cup white sugar
Topping:
2 tbsp. confectioners’ sugar shifted
Preheat Oven to 350° f. Grease and flour a 3-quart fluted tube pan or Bundt pan.
In a large bowl with an electric mixer on low speed, blend flour, sugar. Salt and baking powder. Add butter, buttermilk and 3 eggs. Beat on low until dry ingredients are moistened. Increase speed to high and beat for 2 minutes. Scrape down sides of bowl.
Add lemon extract and lemon zest, and blend at medium speed. Add the remaining 3 eggs one at a time, beating at high speed for 30 seconds after each addition.
Pour batter into prepared pan, and bake 50 - 60 minutes or until a toothpick inserted into cake comes out clean.
While pound cake is baking, prepare lemon glaze. In a small saucepan heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.
When cake is done, remove from oven and leave cake in pan. With a toothpick, poke holes in the surface of the cake and pour half the glaze over it.
Cool in pan 15 minutes, then invert on cooling rack. Brush top of pound cake with remaining lemon glaze. Cool to room temperature, then dust with confectioner’s sugar.
Conversation:
3 cups = 750 mL
2 cups = 500 mL
½ tsp. = 2 mL
1 tsp. = 4 mL
1 ½ cups = 375 mL
1/3 cup = 175 mL
2 tsp. = 30 mL
1 tbsp. = 15 mL
¼ cup = 60 mL
2 tbsp. = 8 mL
350° f = 177° c
steamed chocolate pudding:
Steamed Chocolate Pudding with Brandy and Almond Whipped Cream
¼ cup ( ½ stick) of butter
3 ounces semisweet chocolate
1 cup sugar
2 large eggs
2/3 cup milk
2 teaspoons vanilla extract
1 ½ cup flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
Whipped Cream:
1 pint heavy cream
2 tablespoons confectioners’ sugar
¼ cup brandy
¼ teaspoon almond extract
½ cup slivered almonds, toasted
Melt the butter and chocolate in a large heavy saucepan over low heat, stirring occasionally. Remove from the heat, beat in the sugar, and allow to cool 15 minutes. Put on a kettle of water to boil.
Beat the eggs into the chocolate mixture, and than the milk and vanilla. In a small mixing bowl, stir together the flour, salt, baking powder, and baking soda; gradually beat this into the wet mixture until just blended in.
Transfer the batter to a well-greased 6 cup pudding mold and cover with the lid. Place the mold in a large pot and pour boiling water halfway up the sides of the mold. Cover the pot and place it over medium high heat. Steam the pudding, keeping the water at a gentle boil, for 2 hours. Replenish the pot with more boiling water as necessary. Allow the pudding to cool for half an hour before serving. (The pudding can be made ahead, cooled completely. And stored in the mold in the refrigerator; bring to room temperature and then reheat by steaming for about half an hour.)
Whip the cream until soft peaks form, beat in the confectioners sugar, and gently fold in the brandy and almond extract. Unmold the pudding and cut in to thick slices. Garnish each serving with a generous dollop of the shipped cream and a sprinkling of toasted almonds.
Conversion:
¼ cup = 60 mL
1 cup = 250 mL
2/3 cup = 150 mL
2 teaspoons = 8 mL
1 ½ cup = 375 mL
¼ teaspoon = 1 mL
1 teaspoon = 4 mL
Whipped Cream:
2 tablespoons = 30 mL
½ cup = 125 mL
lemon pound cake:
Lemon-Glazed Pound Cake
Cake:
3 cups cake flour sifted
2 cups white sugar
½ tsp. salt
1 tsp. baking powder
1 ½ cups salted butter, softened
1/3 cup buttermilk
6 large eggs at room temperature
2 tsp. pure lemon extract
1 tbsp. grated lemon zest (2 medium lemons)
Glaze:
¼ cup freshly squeezed lemon juice
¼ cup white sugar
Topping:
2 tbsp. confectioners’ sugar shifted
Preheat Oven to 350° f. Grease and flour a 3-quart fluted tube pan or Bundt pan.
In a large bowl with an electric mixer on low speed, blend flour, sugar. Salt and baking powder. Add butter, buttermilk and 3 eggs. Beat on low until dry ingredients are moistened. Increase speed to high and beat for 2 minutes. Scrape down sides of bowl.
Add lemon extract and lemon zest, and blend at medium speed. Add the remaining 3 eggs one at a time, beating at high speed for 30 seconds after each addition.
Pour batter into prepared pan, and bake 50 - 60 minutes or until a toothpick inserted into cake comes out clean.
While pound cake is baking, prepare lemon glaze. In a small saucepan heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.
When cake is done, remove from oven and leave cake in pan. With a toothpick, poke holes in the surface of the cake and pour half the glaze over it.
Cool in pan 15 minutes, then invert on cooling rack. Brush top of pound cake with remaining lemon glaze. Cool to room temperature, then dust with confectioner’s sugar.
Conversation:
3 cups = 750 mL
2 cups = 500 mL
½ tsp. = 2 mL
1 tsp. = 4 mL
1 ½ cups = 375 mL
1/3 cup = 175 mL
2 tsp. = 30 mL
1 tbsp. = 15 mL
¼ cup = 60 mL
2 tbsp. = 8 mL
350° f = 177° c