This is a print preview of "Cakes & Cookies-Part 2" recipe.

Cakes & Cookies-Part 2 Recipe
by mahimaa

Here comes cakes and cookies-level 2 recipes. Let me know if I missed out any entry. The last part will be posted next week. Keep you entries coming for Cooking Basics Event!

Madeleines-- Cookie or Petite Cakes?

Adding Zest to your Cooking

1/2 cup unsalted butter, melted

1 cup (130 grams) all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 large eggs, at room temperature

2/3 cup granulated white sugar

1 teaspoon pure vanilla extract

1. First, melt the butter and allow it to cool while you make the batter.

2. In a small bowl place the flour, baking powder and salt and whisk until well blended.

3. In the bowl beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.

4. Sift a small amount of flour over the egg mixture and, using a spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.

5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes until slightly firm.

6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Grease the madeleines pans. (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)

7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)

8. Bake the madeleines for 10-12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.

Eggless Chocolate Indulgence Layer Cake

Sandhya's Kitchen

For the Cake:

Self Raising Flour:2 Cups

Baking Powder: 1 Tsp

Baking Soda: 2 Tsp

Unsweetened cocopowder : 3/4th Cup

Granulated White Sugar : 1.5 Cups

Low fat Vegetable Oil for lighter baking : 1 Cups

Hot Coffee Decoration : 1 Cup

Milk: 1 Cup

Vanila Extract : 1 Tsp

Low fat stirred yogurt: 1 Cup

Ganache Frosting :

Butter :2 Tsp

Chopped Dark Chocolate : 80gm

Chopped Milk Chocolate : 100gm

Creme fraiche or ( Heavy Cream) : 300ml

Vanilla essence : 2 Tsp

Royal Icing Sugar ( Silver Spoon Brand) : 200gm

Preparations:

* Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1cup of Boiling Water .

* Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.

Method:

Cake Preparation:

Method for any cake preparation is the same..Preheat the oven . Mix all the dry ingredients & wet ingredients separately. Prepare a well and incorporate the wet ingredients slowly into the dry and blend well.We follow just the same process here too.

* Preheat the oven to 220 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.

* Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence & stirred yogurt one by one with regular mixing after each incorporation.

* Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.

* Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the tin upto 3/4th and place it in the oven. Remaining mix could be poured into a muffins mould.

* Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasnt done in 30 minutes like most recipes said.) Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.

For Frosting :

* Heat the sauce pan filled upto 3/4 full of water in a medium flame and place another vessel over it.

* Add 2 tsp of butter and once it begins to melt , add the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include the icing sugar and stir for another 2-3 minutes.

* Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.

Assembling:

* Carefully turn the cake upside down from the baking tin and place it in a large plate. Since I didnt use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers. We will need aditional flat spatula's to move and lift the cake coz there is a tendancy to break.This procedure requires FRAGILE handling.

* Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.

* Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.

* I didnt have any decoration... Wasnt prepared with it.. SO used Dark Chocolate chips to do the decoration bit.. and my Indulgence chocolate cake was ready to be served.

* Allow the cake to cool and settle and serve after an hour or the next day.

POM Shortcake

Nishaskitchen

ShortCake(Original Recipe GHK Mar 09):

Orange - 1

Unsalted Butter - 1 cup

Sugar - 2 cup

AP Flour - 2 cup

Egg - 5 large

Filling(Modified Recipe):

Pomegranate Seed 1/4 cup

Sugar - 1 tbsp

Vanilla extract - 1/2 tsp

Whipping Cream - 1 cup

POM Juice - 1 Cup

1. Position rack in the center of oven and preheat oven at 350 F.

2. Grease two 9 inch round cake pans dust with flour, tapping out the excess set aside.

3. Prepare Shortcake :

3.1. From Orange grate 2 tbsp peel and 3 tbsp juice.

3.2. With electric mixer on medim high speed beat butter until pale yellow.

3.3. Add sugar and beat until light and fluffy.

3.4. Reduce speed to low,add flour and mix until just blended.

3.5. Add orange peel,juice and one egg at a time,beat well after each addition.

3.6. Divide the batter into equal portion into the prepared pans.

3.7. Bake 25 min or until toothpick inserted in the center comes out clean.

3.8. Cool cakes in pans on wire rack for 20 min.

3.9 Invert layer onto racks ,carefully peel off the wax paper and cool completely.

Cherry almond Cake

Malaysian Delicacies

200gm ghee,diced

Method

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Orange sable cookies and Pistachio-ginger melbas

Soulful Creations

Orange sable cookies

1 1/4 cups slivered almonds

1 cup confectioners' sugar

6 tbsp crisco and 6 tbsp unsalted butter

3 tbsp finely grated orange zest (2 to 3 oranges)

1 tsp clove powder

1/2 tsp freshly grated nutmeg

1 large egg

1 tbsp freshly squeezed orange juice

1 1/2 cups all-purpose flour

1 cup sanding or granulated sugar, for rolling

Pistachio-ginger melbas

1 1/2 cups all- purpose flour

1/4 tsp fine salt

1 cup sugar

1 tbsp packed grated lemon zest

2 tsp grated orange zest

4 large eggs

1 cup whole raw pistachios

1/2 cup chopped crystalline ginger

Orange sable

Method

Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

Beat the butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.

Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool.

Pistachio-ginger melba

Preheat to 350°F. Grease a 9 by 5 inch loaf pan with Pam for baking with flour.

Whisk the flour and salt together in a bowl.

In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios and ginger. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.

Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.

Wrap the loaf in plastic and freeze until firm, about 30 minutes.

Preheat the oven to 300°F.

Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)

Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.

Cherry Cookies

Homecooked

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter(room temp)

1/2 cup granulated sugar

1 large egg

1/2 tsp vanilla essence

1 tbsp maraschino cherry juice

1/2 cup chopped pecans or walnuts

1 cup corn flakes, crushed

15 to 30 maraschino cherries, halved, blotted dry

Line a baking tray with wax paper. Grease the paper lightly and keep aside.

Mix together the flour, baking powder, baking soda and salt. Set aside.

In large bowl cream together the butter and sugar until fluffy; add eggs,vanilla essence,cherry juice and blend well.

Stir in flour mixture until just mixed. Fold in the chopped nuts. If needed refridgerate for about half an hour.

Preheat oven to 350 degree F or 175 degree C.

Crush the cornflakes and place them in a bowl.

Roll the dough into small balls with your hands and roll them in the crushed cornflakes. Place them on the baking tray 2 inches apart.

Cut the maraschino cherries into quarters and place a couple on the top of each cookie and press it down lightly.

Bake for 10 to 12 minutes or until nicely browned. Cool completely and store in an airtight container.

Apricot Orange Cookies

Monika's World

* 3/4 cup whole wheat flour

* 1/2 cup butter

* 1/4 cup powdered sugar

* 1/4 tsp baking powder

* 1/4 tsp soda-bi-carb (I skipped this and put more baking powder)

* 2 tbsp dried chopped apricots (

* 1 1/2 tbsp chopped nuts

* 2 tbsp orange flavored drink mix (I used Kissan sqaush)

* 1/3 cup milk

* 1/2 tsp butter for greasing

* Combine all the ingredients together in a bowl and whisk to get a soft dough

* Mould into medium sized balls, flatten and make a cross sign on the top with a knifefri

* Bake in a pre-heated oven at 160 C for 20 minutes or till the cookies are golden brown in colour

* Enjoy warm or eat after cooling

* Can be stored for a long time only if they last

Cumin Cookies

In my passionate world.....:)

Maida/All purpose flour - 1/2 cup

Wheat flour(atta) - 1/2 cup

Pepper powder - 1/2 tbsp

Cumin seeds - 1 tbsp

Baking soda - a pinch

Salt - to taste

Oil - 3 tbsp

Milk - as reqd to knead to a stiff dough (I used 1/4 cup)

1.In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough till its not sticky.

2.Roll the dough to about 2mms thick, but this didnt work out for me as I cudnt roll it evenly so what I did was to press it in the roti maker, this way it was easy and quick!

3.Using a cookie cutter cut into round shapes, I used a lid to cut it. Now bring together the remaining scrapings, roll out again and repeat the process till the entire dough gets over.

4. Pre heat the oven at 180 deg C for 10mins. Grease the baking tray, arrange the cookies and place the tray in the center of the preheated oven and bake for 20mins.

NOTE:The actual recipe says 20-25 mins but mine got baked in 20mins so keep an eye after 20mins.

5.Remove the cookies from the oven, allow it to cool and then store them in air tight containers.

They were crispy and little crunchy......The pepper & cumin flavour compliments each other well, making it perfect to munch during tea time!

Chocolate Chip Cookies

Queen of my Kitchen

1.5 cups walnuts

1.5 tbsp canola oil

1/2 c. brown sugar

1 tsp vanilla extract

3/4 c. oat flour

1/2 tsp baking soda

1/2 tsp salt

1/8 th tsp cardamon pwd

1 cup rolled oats

3/4 c. chocolate chips

- Preheat oven to 375F. Coat a large baking sheet with cooking spray.

- Mix the brown sugar with 1/4 c. water and bring to a boil. Take off heat.

- Add the walnuts, oil and vanilla extract to this. Blend till smooth.

- In a separate bowl, mix the oat flour, baking soda, salt and cardamon pwd. Stir this flour mix into the walnut mix.

- Then add the rolled oats and chocolate chips to the mix.

- Shape the dough into about 15 2 inch balls. Lay them on the baking sheet. Flatten the cookies with the bottom of a drinking glass dipped in water.

- Bake 10 -12 minutes till they begin to brown. Cool 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Double Chocolate Chip Cookies

Cook-curry Nook

Whole Wheat flour - 2 1/4 cup (I used whole wheat flour to make it healthy. Feel free to replace with all purpose flour if you aren't feeling too health conscious!)

Cocoa powder - 2/3 cup

Baking Soda - 1 tsp

Salt - 1/4 tsp

Butter - 1 cup (softened)

Sugar - 3/4 cup

Brown Sugar - 2/3 cup(packed)

Pure Vanilla extract - 1 tsp

Eggs - 2 nos, large size (for the vegans, replace with 1 teaspoon of baking soda along with 1 tablespoon of white/apple-cider vinegar, for each egg to be replaced)

Dark Chocolate chips - 2 cups

Pre-heat oven to 180 C (350F).

Sieve the flour, cocoa, baking soda and salt together about 2-3 times to ensure even mixing. Set aside.

Beat butter, sugar, brown sugar and vanilla extract till it forms a peak consistency (The mixture should form peaks on the top surface).

Add the eggs, one at a time, beating well after each addition.

Gradually beat in the sieved flour mixture.

Stir in the chocolate chips with a spatula.

Using your hands, make small portions of the dough and form small balls.

Slightly flatten them with your palms and place them on the cookie sheet/tray, leaving at least 2 inches gap between the cookies.

Bake for 11 minutess or until the centers are set. Cool on the baking sheet for 2 mins, then remove to cool completely on wire racks.

Enjoy the heavenly treat with a nice, hot cuppa in the evening, or just with a glass of chilled milk to go along with your breakfast...you know, like I call it that 'Chocoholic Bliss'!! ;)

Traditional Fruit Cake

The Footloose Chef

Set I

Chopped dry fruits and nuts - 3 cups (I used dates, apricots, golden raisins, jumbo raisins, walnuts, cashewnuts, prunes)

Orange peel - 1 medium sized orange's rind with the white pith scraped out (cut into small pieces)

Rum (use any spirit you have at hand) - 2 cups

Set II

Self raising flour - 2 cups

Whole wheat flour -1 cup

Almond meal - 1 cup (1/2 cup of almonds powdered in a coffee grinder or mixie jar)

Baking powder - 1 teaspoon

Packed soft, dark brown sugar - 1 cup

Unsalted butter - 1/2 cup (about 100gms)

Canola oil - 3/4 cup

Egg whites - 5

Powdered mix spices (cardamoms,nutmeg, cloves, cinnamon) - 1 teaspoon

Vanilla essence - 1/2 teaspoon

Warm water - 1 cup

Whisky - 1/2 cup (for the final drizzle)

Put all Set I ingredients together in a skillet and toss till warm, and an aroma emanates. Close lid and let stand overnight. In the morning, I placed this in the fridge and let stand for another 10 hrs or so. Bring to room temperature before using in the cake.

Sift the flours and baking powder together for even mixing. Toss in the almond meal into the fruit mixture and mix well. Add the flour bit by bit and mix well.

Beat the sugar, butter, and oil together till frothy ( i used an electric hand blender). Add the egg whites and whisk again till soft (the more the merrier). Add the spice powder and vanilla essence. Pour in a cup of warm water. Add the flour and fruit mixture and blend in taking care that no lumps are formed (add in a little by little).

Pour into a cake tin double lined (2 layers) with baking parchment. Preheat the oven at 250° for 15 minutes. Place the cake tin inside and bake at 150° for 1 hour and 5 minutes. Remove from oven and gently ease in a skewer to check if done. Make tiny skewer holes throughout the body of the cake and drizzle in whisky (or any other spirit). Wrap with aluminium foil and allow to mature for about 10 hours.

PS: Don't worry if the cake that comes out of the oven seems very dry (it will be). That liberal splashing in of whisky and allowing the cake to mellow will make it soft.