| Friday, May 11, 2007 |
| Baking Without Gluten--cake Recipes For Celiac Sufferers |
by Catherine Ford
Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned.
It can be said that if celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far wrong. But celiac sufferers have birthdays and celebrations the same as anyone else. And that means they may want a cake now and then, even while avoiding flour.
It is possible to bake without flour and there is a whole range of products on the market for gluten-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, I have provided a few recipes below.
Rice Pudding Cake
Despite its name, it is a firm and heavy moist cake, and it is full of flavor. It is firm enough to cut into large slices. I did not develop this recipe it was given to me over twenty years ago by a friend in Western Australia. Her daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted.
Ingredients:
3 cups cooked rice
4 eggs, beaten
1/2 cup demerara sugar
2 medium bananas, mashed
2 apples, finely chopped or grated
1 pear grated
500g (1 pound) cottage cheese
2 cups mixed dried fruit
1/2 cup dried apricots, chopped
1/2 cup almonds or brazil nuts, roughly chopped
grated rind of one large orange
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon all spice.
Heat oven until 2200 C, 4000 F
Method:
Combine everything and mix well, and place in a greased bundt tin or a fluted ring tin to give the hole in the center. Bake for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Cool in the tin, refrigerate for a few hours, and then serve with cream.
Flourless Black Forest Gateaux
Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. To keep this recipe totally flour free dust the tin with cacao.
Ingredients:
Cake:
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten1 teaspoon pure vanilla extract
Filling:
a jar of Morello or Sweet cherries in natural juice.
I Tub of thick whipping cream.
Preheat oven to 3000degrees F or 1500 degrees C.
Method:
Grease an oblong Swiss roll tin, or a jelly pan and dust with cocoa powder. Melt the chocolate in a bowl over boiling water, but do not let the bowl touch the water. When the chocolate is melted, add the butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Place powdered sugar or cocoa powder on a piece of kitchen paper and place the cake on it. Drain the jar of morello cherries and whip the cream until it holds its shape; then add the cherries. Place on top of the cake and roll up like a roll. Top with grated chocolate and serve with cream.
Healthy Fruit Cake
This recipe makes an excellent cutting cake. To make a 11/2 lb cake in an 8" tin:
Ingredients:
1 large banana, as green as possible
1 large carrot, peeled and grated
2 eggs
100 ml olive oil
4 oz (100g)granulated sugar
1 table spoon of black treacle/ molasses
8 oz (200g)gluten free flour mix
1/2 teaspoon of bicarbonate of soda
1/4 teaspoon of cream of tartar
1 level teaspoon of mixed spice,
1 level teaspoon of ground ginger
1 level teaspoon of cinnamon
8 oz (200g) mixed dried fruit
several glace cherries green and red.
Preheated oven, 350°F or 180°C
Method:
Beat the banana and carrot to a smooth puree with the olive oil, sugar and egg in a food processor. Add the flour and beat in. Add the treacle, spices, and raising agents and beat in. Add the fruit and beat in. Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper. Bake for 11/4 to 11/2 hours.
Chocolate Almond Gateau
Ingredients:
Cake:
110g/4oz best-quality dark chocolate (70 percent cocoa solids)
2 tablespoons white rum
110g/4oz whole almonds
110g/4oz butter, preferably unsalted
110g/4oz caster sugar, plus 1 tbsp extra, to mix with the egg whites
3 eggs, preferably free-range, separated
For the chocolate icing:
110g (4oz) best-quality dark chocolate (70 percent cocoa solids)
2 Tablespoons white rum
110g/4oz unsalted butter
To decorate:
crystallized violets
flaked almonds
You will also need 2 x 18cm/7in sandwich tins.
Method:
Preheat the oven to 180C/350F/Gas 4. Line the base of each of the tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with a little rice flour. Melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Bring a small saucepan of water to the boil and add the almonds. Bring back to the boil for 2-3 minutes and then test an almond to see if the skin is loose. Drain the almonds, peel and discard the skins. Grind the whole almonds in a food processor until they are slightly gritty.
Cream the butter and add the sugar. Beat until pale, light and soft. Beat in the egg yolks, one by one. Whisk the egg whites until stiff. Add the extra tablespoon of sugar and continue to whisk until stiff peaks form, then add the melted chocolate to the butter and sugar mixture. Divide the prepared almonds into four portions. Add one portion to the creamed mixture. Fold in a quarter of the egg white, followed by more almonds. Fold in the remaining eggs and almonds alternately until they have all been added. Divide the mixture between the two prepared tins and make a hollow in the center of each cake. Bake in the oven for 20-25 minutes. The sides should be cooked but the center still a little unset. Leave to cool for a few minutes in the tins; them remove them from the tin. Allow the cake to cool completely before frosting.
To make the icing, melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Whisk in the butter, a tablespoon at a time, until melted. Remove from the heat and whisk occasionally until cool. If the icing seems too runny, put the bowl in the fridge and allow to firm up. Whisk to lighten and then use. When the cake is completely cold, fill and ice with the chocolate mixture. (If you want to cover the sides and pipe a border around the top, make 11/2 times the quantity of icing.) Decorate with flaked almonds and crystallized violets.
Tia Maria and Chocolate Cheesecake
Rice does not contain gluten and the Asian food stores have rice cakes which are gluten free.
Ingredients:
Base:
125g (4oz) rice cakes
50 g (1 1/2oz) butter, melted
Filling:
2 teaspoons powdered gelatin
11/2 tablespoons hot water
125ml (4oz) cream, whipped
375g (12oz) cream cheese
1 tablespoon castor sugar (powdered sugar)
200g condensed milk
1 tablespoon of orange zest
100 ml Tia Maria or a liquor of your choice.
Topping:
60g (2oz) dark chocolate, melted
Method:
Mix the crushed rice cookies and melted butter and press on to the base and sides of your chosen container.
Dissolve the gelatin in hot water, and let stand. Blend the cream cheese and the sugar, add the condensed milk, and the liquor. Whip the cream until it holds its shape and fold into the cheese mixture, fold in the gelatin. Melt the chocolate either in the microwave on half power or in a bowl over hot water. Make certain the bottom of the bowl is not in contact with the water as it will be grainy. Add the orange zest and then add to the cheese mixture. You can swirl it in to give a marbled effect of combine it to look paler like coffee. Pour the mixture into the crust and chill for a few hours. Serve with cream.
Orange Almond Cake with Orange Sauce
A moist and light orange flavored cake that can be served alone with a light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!
Ingredients:
Cake:
3 eggs, separated
2/3 cup white sugar
1/4 cup rice flour
1 teaspoon ground cinnamon
1/2 cup orange juice
1 tablespoon of orange zest
1 1/2 cups finely ground almonds
Orange Sauce:
2 tablespoons heavy cream
2 cups white sugar
1 cup freshly squeezed orange juice
2 tablespoon grated orange zest
1/2 cup butter
4 egg whites
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
Method:
In a large bowl, whip egg yolks with 2/3 cup of the sugar until thick and pale. This will take about 5 minutes with an electric beater, and it is ready when the beater is taken out of the batter and it leaves a trail. Stir in the rice flour the orange juice, the orange zest, and then fold in the almond meal and cinnamon.
In a separate glass or metal bowl, with absolutely no trace of fat, whip 3 egg whites until they hold a stiff peak: they will not incorporate any air at all if there is fat or egg yolk in the bowl. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
Catherine Ford writes for ASeniorHaven.com. To find more healthful recipes for seniors and their families, visit www.aseniorhaven.com.Labels: chocolate cake, without gluten cake recipes |
posted by All About Home @ 11:03 PM  |
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| Monday, May 7, 2007 |
| Top 10 Best Brownie Recipes |
by Donna Monday
Put out a plate of homemade brownies and that plate will soon be empty. It doesn’t matter if it’s a plain chocolate brownie or a gourmet brownie – eating brownies just makes us feel good. Here’s a selection of great brownie recipes for your enjoyment.
Frosted Fudge Brownies – Made with unsweetened baking chocolate, vanilla, chopped pecans and topped with homemade fudge frosting. Nobody can resist these deep, rich chocolaty treats.
Best Blondie Brownies – Made with bananas, brown sugar, vanilla and chocolate chips. A delicious version on the favorite blonde brownie with a blend of banana and chocolate flavors.
Classic White Chocolate Brownies – Made with white chocolate, semisweet chocolate, unsalted butter, sugar and vanilla. Chunks of your favorite baking chocolate surrounded by a melt-in-your mouth white chocolate brownie.
Best Turtle Brownies – Made with German chocolate cake mix, evaporated milk, semisweet chocolate chips, walnuts and caramels. These brownies are packed with an irresistible mixture of flavors.
Classic Peanut Butter Brownies – Made with creamy peanut butter, cocoa, flour, sugar and vanilla. The perfect brownie for peanut butter lovers everywhere.
Caramel Fudge Brownies – Made with caramel candies, unsweetened chocolate, unsalted butter, sugar and vanilla. Chewy caramel is swirled throughout these oh so good brownies.
Brownie’s in a Jar – Made with white sugar, cocoa powder, flour and pecans. Put some homemade goodness into a jar and give it as a gift. When they get home, the recipient can enjoy homemade brownies anytime and think of you fondly.
Candy Bar Brownies – Made with graham crackers, roasted peanuts, unsweetened chocolate and topped with peanut butter frosting. This recipe turns a favorite candy bar flavor into a warm mini cake.
Banana Split Brownies – Made with banana, cocoa powder, flour, butter, eggs and topped with strawberry cream cheese frosting. It’s got that ice cream sundae flavor. Go ahead and eat one with a bowl of your favorite ice cream.
Applesauce Brownies – Made with applesauce, unsweetened chocolate, sugar, vanilla and pecans. Cozy up on the couch and enjoy this good old-fashioned treat.
Donna Monday You can find all of the above brownie recipes and more by visiting this site and clicking on the Best Brownie Recipes link. www.best-free-cooking-recipes.com
Labels: chocolate brownies, chocolate cake |
| posted by All About Home @ 5:01 AM |
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| Tuesday, April 10, 2007 |
| The Secret Of Chocolate Cake |
by Gary Stephens
There are few puddings sweeter than the traditional chocolate cake. It is one meal guaranteed to bring smiles to faces of those young and old. Contrary to the opinions of less advanced chefs, making one can be quick and easy. With a combination of a little skill and the right recipe, anyone can make one to die for.
A good chocolate cake needs to have certain characteristics to ensure that it is fully enjoyed by all who partake of it. Firstly it needs to be moist. It will be light and fluffy and free of dryness. It will also be rich in chocolate flavor while at the same time not being too sweet for the average pudding lover. These effects can be achieved with the specific and appropriate combination of ingredients.
A good simple chocolate cake recipe will comprise of two parts. The first part is the mixing of the dry ingredients in a small to medium bowl depending on the size of the desired output. The second part involves adding the wet ingredients and cooking then finally letting to set and serve. Both parts of the procedure should take relatively the same amount of time.
Another important aspect of your creation is to get the best quality ingredients. When mixed, poorer quality ingredients can dramatically damage the taste of the finished product so make sure to use good brand name ingredients such as Cadbury cocoa.
Preparation for chocolate cake making is very easy and can be a fun experience to share particularly with children. It's also a recipe that affords plenty of individual style to be included as the finished cake can be topped with a range of ingredients other than the standard icing sugar.
All up from start to finish you should have a pudding ready to eat in just over an hour!
These treats are a great idea for children's birthdays parties or to take to a friends place as an addition to dinner. It's also great combined with ice-cream for dessert for guests or even a family treat.
In today's busy world, time is of the essence. To be able to make a great tasting pudding quickly and easily is a skill to be proud of. With the right recipe and a bit of practice you will be cranking out cakes that people will love in no time. Even if you don't have time to slave away all day in the kitchen, you can still become a domestic kitchen God or Goddess.
About the Author
Gary Stephens is a respected and acclaimed cooking enthusiast who now makes some of her coveted recipes available online. To find great recipes like this chocolate cake recipe and many more all for FREE, go to easy recipes.Labels: baking tips, chocolate cake |
| posted by All About Home @ 2:29 AM |
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| Friday, March 30, 2007 |
| Desserts Worth Trying |
by Jolene Ketzenberger
Star correspondent
Janie Maurer, who has won numerous Indiana State Fair awards for her baked goods, noted that all of the following Passover treats can be made ahead and frozen for later use.
The brownies should be cooled and cut into squares before freezing, she noted. If freezing the cake, glaze it after it has thawed.
Flourless Chocolate Cake
Cocoa powder for dusting pan
4 1-ounce squares semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
1. Preheat over to 300 degrees. Grease an 8-inch round or springform pan and dust with cocoa powder.
2. In a double boiler, melt chocolate with the butter. Remove from heat and stir in rest of ingredients. Mix well. Pour into prepared pan.
3. Bake for 30 minutes. Let cool in the pan for 15 minutes, then turn out onto wire rack and cool completely before glazing.
Glaze
1/2 cup whipping cream or half and half
4 ounces semisweet chocolate
1. Bring cream just to a boil over medium heat. Remove from heat. Add chocolate. Do not stir. Let stand 5 minutes.
2. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake and let drip down sides. Chill until set, about 30 minutes. Top with berries or flowers.
Everyone's Favorite Brownies
10 tablespoons (11/4 sticks) unsalted butter
13/4 cups semisweet chocolate chips, divided
11/8 cups vanilla sugar (or regular sugar plus1 teaspoon vanilla extract)
11/2 teaspoons water (if using vanilla extract, use only 1/2 teaspoon water)
3 large eggs at room temperature
3/4 cup matzo cake meal (can use regular flour when not celebrating Passover)
3/4 cup pecan pieces
1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
2. Melt butter. Add 1 cup chocolate chips, and stir until they are melted. Whisk in sugar and water. Remove from heat and let cool. Test the temperature of the chocolate to make sure it is at room temperature.
3. Whisk in eggs until well blended. Using a wooden spoon, stir in the matzo cake meal (or flour), nuts and remaining 3/4 cup chocolate chips. Blend well and spread in prepared pan. Place in oven and bake 40 minutes until a toothpick inserted in the center comes out with a moist crumb.
4. Cool completely on wire rack. Loosen sides with a spatula and invert brownies onto a cutting board. Cut into nine pieces.
Cook's note: This brownie recipe, made with regular flour, was a 2002 Indiana State Fair award winner.
Passover Mandel Breit
1 cup butter at room temperature
2 cups sugar
2 3/4 cups matzo cake meal
6 eggs
1/2 teaspoon salt
3/4 cup potato starch
6 ounces chocolate chips
1 cup chopped nuts
1 teaspoon vanilla
2 tablespoons orange juice
1 tablespoon crushed anise seedCinnamon-sugar mixture
1. Preheat oven to 350 degrees.
2. Cream butter with 2 cups sugar. Add eggs one at a time, beating well after each addition. Sift matzo cake meal, salt and starch. Fold into liquid. Add chocolate and nuts. On a greased cookie sheet, form dough into two 2-inch wide loaves. Sprinkle with the cinnamon-sugar mixture. Bake 30 minutes.
3. Remove from oven and cut into 1/2-inch slices. Return to oven for 3 to 5 minutes. Let cool on wire rack. Dip ends into melted chocolate, if desired.
Cook's note: Mandel breit, or mandel bread, is very similar to Italian biscotti.
from http://www.indystar.comLabels: chocolate brownies, chocolate cake |
| posted by All About Home @ 4:23 AM |
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| Tuesday, January 23, 2007 |
| Chocolate Eclair Cake |
by Krissy Leighton
This Chocolate éclair cake has been raved about for months! It's really easy to make also!
Ingredients for the Chocolate éclair cake:
- Plain Graham crackers
- 2 boxes (3 3/4 oz) French vanilla pudding, instant
- 3 cups milk
- 9 ounces Cool Whip
***Topping***
-1 cup sugar
-1/2 teaspoon salt
-1/3 cup cocoa
-1/4 cup milk
-1/4 cup butter
-1 teaspoon vanilla
Directions for the Chocolate éclair cake :
Mix and beat milk with pudding for 2 minutes. Crease in cool blister. Layer whole crackers and pudding in a 13x9 inch pan until you have 4 layers, ending with crackers.
Topping for the Chocolate éclair cake :
Mix sugar, salt, cocoa and milk; bring to a boil and cook 1 minute. Remove from heat. Add butter and vanilla. Cool and beat until creamy. Spread on top of crackers. Refrigerate for 24 hours (Best to not cover it).
Layered with graham crackers, pudding and Kool Whip and topped with a chocolate sauce, this is a rich and filling dessert.
You can also try this alternative, which is infact one of the best I have ever tasted. This is a rich and filling dessert!
INGREDIENTS for the Chocolate éclair cake :
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1-teaspoon vanilla extract
PREPARATION for the Chocolate éclair cake:
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set.
We hope you enjoy this Chocolate éclair cake!
"How You Can Easily Churn Out Scrumptious Desserts Today" - Click Here -> Chocolate éclair cake (www.chocolateanddessertrecipes.info) Labels: chocolate cake, eggless chocolate cake |
| posted by All About Home @ 2:05 AM |
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| Monday, January 22, 2007 |
| Baking a cake for the first time can be daunting, but worth it |
by Lisa Sokolowski, lsokolowski@timesleader.com
The way to a man’s heart is through his stomach, or so the cliché goes. That puts a lot of pressure on people like me, who are never so close to becoming a chef as when opening a can of Chef Boyardee.
Yet it was my boyfriend James’ birthday that prompted me to put on a baker’s cap and (try to) play the role of Betty Crocker.
I saw a recipe for a chocolate cluster-peanut butter cake in Kraft’s “Food and Family” magazine. Kraft’s tagline is “Deliciously simple. Everyday.”
I can do simple, I thought.
I thought wrong.
Because this was my first cake, I nixed the idea of making the batter from scratch. Instead, I added water and eggs to a box of chocolate cake mix and split it into two round pans, as the recipe instructed. Then I opened the oven every few minutes to make sure the cakes weren’t burning.
They didn’t burn. In fact, they rose just like cakes should. However, when making a layer cake, crowning is anything but ideal.
The filling, though, which consisted of vanilla pudding and peanut butter, was great, even after I realized I bought chunky because that’s what I like.
When the cakes cooled, I put the filling between them. That’s when I first noticed the wobbling. I hoped the frosting (the leftover filling mixed with whipped cream) would help an actual cake result from what was quickly becoming a game of “Topple.”
But it only added to my woes. The frosting was thin, so it dripped all over a pink serving tray that doubled as my cake plate.
I added chocolate-covered peanuts as a garnish on top – and watched in horror as the frosting started to slide them right off the cake. I quickly flung the cake in the fridge and said a prayer for it before I went to bed.
The cake god must have heard me. When I opened the fridge the next day, the cake was solid, and the peanuts were stuck in the frosting.
I drove it to James’ apartment in a coat box and put it in the fridge to prevent a potential disaster. But after “Happy Birthday” was sung and the candles were blown out, the cake tasted phenomenal. It wasn’t perfect, but our stomachs loved it.
Next year, though, I’m buying him cupcakes.
Chocolate Cluster Peanut Butter Cake
* 1 package chocolate cake mix
* 1 cup cold milk
* 1 package vanilla-flavor instant pudding and pie filling
* 1/2 cup peanut butter
* 1/2 cup dry roasted peanuts
* 2 squares semi-sweet baking chocolate
* 1 1/2 cups thawed whipped topping
Preheat oven to 350 degrees.
Prepare and bake cake mix as directed on package in two greased and floured 9-inch round cake pans.
Cool 10 min.; remove from pans. Cool completely on wire racks.
Meanwhile, pour milk into medium bowl.
Add dry pudding mix. Beat 2 minutes or until well-blended.
Add peanut butter; beat well. Refrigerate until ready to use.
Mix peanuts and melted chocolate; stir until evenly coated.
Drop by tablespoonfuls onto baking sheet covered with waxed paper.
Refrigerate 10 minutes or until firm.
Place one of the cake layers on cake platter; spread with 1 cup of the pudding mixture.
Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake.
Decorate with chocolate peanut clusters. Store leftover cake in refrigerator.
Recipe from KraftFoods.com
SOME EXPERT ADVICE
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I chatted with George Blom, a partner at Bakery Delite in Plains Township. Blom and his crew make every cake here, from wedding to birthday.
How do you successfully make a layer cake and not have it crown?
“If you have too much of a crown on your cake, there could be a few reasons. One is that the temperature you baked it at is too hot. ... The best thing, sometimes, is to make sure to use a thermometer in the oven. If you set the oven for 350 degrees, it might be 375 if the thermostat is off. … It could be overmixing too. Or the wrong combination of ingredients, or you didn’t measure right. Mostly, it’s that it’s too hot a temperature in an oven. There’s always a little bit of a crown; it’s not completely flat. You have to trim it so it’s flat. Just cut off the crowned top.”
Note: Oven thermometers start at $9.99 at Target.Labels: chocolate cake, eggless chocolate cake |
| posted by All About Home @ 9:04 PM |
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