Sunday, February 20, 2011

Orange Cream Cake

Orange Cream Cake

Please note: this recipe gives one 9 inch cake. In the photo I used two recipes to get two 9 inch cakes for the layered cake. This recipe will only give one layer.

2 3/4 cup flour*
4 tsp. baking powder
1/2 tsp. salt
4 egg whites
1 cup sugar
3/4 cup butter
1 cup milk or light cream
1 tsp. vanilla
orange zest

1. Preheat oven to 350 degrees F.
2. In mixing bowl, combine flour, salt, and baking powder. Set aside.
3. In large bowl, whisk together to egg whites until foamy. Gradually add 1/2 cup of sugar until soft peaks form. Gradually add the rest of the sugar, again, until soft peaks form.
4. Add dry ingredients alternately with milk, in about 3 parts, beginning and ending with the flour, beat well.
5. In 9-inch springform pan, line with either parchement paper, wax paper, or grease with non-stick spray (ex. Pam). Pour batter into cake pan and bake for 30-35 minutes, or until inserted toothpick comes out with just a few crumbs on it.
6. Cool in pan for about 10 minutes, then transfer to cooling wrack to finish cooling.

*You may use either cake flour or all-purpose flour. I've tried both and they both give the same great result.

Orange Cream Cheese Frosting
1 block cream cheese (8 ounce), softened
1/4 cup butter or margarine, softened
1 tsp. squeezed orange juice
Enough icing sugar to give the consistancy you desire.

1. Cream together to butter and cream cheese until smooth.
2. Add the lemon juice and mix well.
3. Gradually add in the icing sugar, mixing well until all is incorporated.
4. Spread over both cake layers, garnish with orange zest or orange slices.

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Tuesday, February 15, 2011

Simply Pasta

Simply Pasta

1 large handfull spaghetti (so basically, enough for roughly two people)
1 can crushed tomatoes
2 tbsp. tomato paste
1/2. clove garlic, minced
1 small handfull red onion, chopped
1 large carrot, peeled and chopped
2 medium sized mushrooms, sliced thin
Red Cooking Wine
Olive Oil

1. Boil one medium pot of water with a sprinkling of salt, add spaghetti and let cook while making sauce.
2. In small pot, add a small splash of olive oil. Heat until runny, add carrots. Sautee until tender, add onion, mushroom and garlic. Sautee until onions turn a nice golden colour and mushrooms are soft.
3. Add a splash of wine, let simmer for about 5 minutes.
4. Add the crushed tomatoes and tomato paste, stir until well combined. Add basil and let simmer until pasta is done cooking.
5. Drain pasta, serve with sauce and enjoy.

Sorry, there is no photo because I was in a hurry (I had to eat, clean up, change, and get to work all in 30 minutes by the time this was finished, I hope you understand).

Sunday, February 6, 2011

However-You-Want-It Pizza

However-You-Want-It Pizza

1 (8-ounce) can tomato sauce
3 tbsp. tomato paste
2 tbsp. basil
1 tbsp. sugar
2 tsp. oregano

2 1/2 cups shredded cheese
3 drops liquid smoke

2 cups flour
2 tbsp. cornstarch
2 tsp. sugar
1 tsp. baking powder
1 tsp. salt
3/4 cup water
2 tbsp. olive oil

1. Mix together all ingredients for the sauce.
2. With the cheese, add the three drops of liquid smoke*.
3. (Dough) Combine the flour, cornstarch, sugar, baking powder, and salt. Add the water and oil slowly, kneading it well.
4. Roll out dough on a baking/pizza stone to form one large, thin 12 inch round crust*. Add the sauce and cheese and whatever ingredients you'd like.
5. Baking in 475 degree F oven for 10-15 minutes, or until cheese is golden brown.

*Adding the liquid smoke to the cheese gives this pizza a nice deep flavour. This is optional, but tastes much better if added.
*When rolling out the dough, instead of using flour on the bottom to keep it from sticking to the stone, use cornstarch. It gives a softer crust and doesn't dry it out like flour would.

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