Today we made Apple Spice Cake!
cake: 8 oz cooking apples, peeled and sliced, 3oz muscovado sugar, 4oz golden syrup, 3oz butter, 6oz flour, 1/2t baking powder, 1t ginger, 1t cinnamon, 1 egg
frosting: 1 3/4 – 2C powdered sugar, 2T water, 1T cinnamon
Preheat oven to 350F.
Cook sliced apples with 1t sugar and enough water to prevent burning. Stew until tender. Mash and cool.
In separate saucepan, heat golden syrup, butter and remaining sugar until sugar has dissolved. Cool. Sift dry ingredients into a bowl.
In separate bowl, whisk egg.
Add the cooled syrup mixture and continue mixing well. Add to the flour, with mashed apple. Blend well. Pour into greased, parchment-paper-lined loaf pan.
Bake 30-35 minutes or until lightly browned and set in the middle. Cool.
Sift powdered sugar and cinnamon into water. Mix and continue adding sugar until barely pourable. Spread on cooled cake.
Today we made Lemon Date Bars!
This recipe is from the book “Moosewood Restaurant Cooks at Home”
2C chopped, pitted dates, juice of 1 lemon, 1/2C water, 1/2C butter, 3/4 brown sugar, packed, 1 3/4C unbleached white flour, 1t salt, 1/2t baking soda, sifted, 1C rolled oats
Preheat oven to 350F.
Cook dates, lemon juice and water on low heat for 10 minutes, stirring occasionally. Remove from heat and set aside.
Cream together butter and brown sugar.
Stir in dry ingredients except for oats.
Add oats and mix well. The dough will be crumbly but will hold together when squeezed. Press 2/3 of the dough into an oiled 8″ or 9″ square baking pan.
Stir the date mixture and spread it over the dough.
Crumble remaining dough on top. Bake 30 minutes or until lightly browned. Cool in pan. Cut into bars.
Today I made Chocolate Souffle!
This recipe is from The Institute of Culinary Education’s Chef-Instructor Michelle Tampakis.
5 1/2oz unsalted butter, 1/2C sugar, 8 egg yolks, 8 egg whites, 1oz sugar, 5 1/2oz bittersweet chocolate, 5 1/2oz bread crumbs, 3oz ground hazelnuts
Beat butter with 1/2C sugar until creamy and fluffy. Add yolks gradually, blending well after each addition.
Fold in melted chocolate. Preheat oven to 350F.
Whip egg whites until frothy. Gradually beat in 1oz sugar. Whip until soft peaks form. Do not overbeat.
Fold in yolk mixture. Fold in bread crumbs and hazelnuts. Spoon into nine ramekins greased with butter.
Bake 15-18 minutes, or until puffed up and firm on top. Do not overbake. Cool before removing from ramekins.