Ingredients:
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini
Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk
Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
From SisteRSpeak August 2014
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Tuesday, August 5, 2014
Tuesday, September 4, 2012
Wanda Johnson's Zucchini Chocolate Cake
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup sour milk*
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips
In a mixing bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in Zucchini. Pour into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
*Editors Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add milk to equal 1/2 cup.
Wanda Johnson?
Sept 2012 "Sister Speak"
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup sour milk*
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips
In a mixing bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in Zucchini. Pour into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
*Editors Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add milk to equal 1/2 cup.
Wanda Johnson?
Sept 2012 "Sister Speak"
Tuesday, July 27, 2010
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda, and salt until smooth.Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Removed from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.
Shared July 18, 2010
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda, and salt until smooth.Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Removed from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.
Shared July 18, 2010
Wednesday, June 16, 2010
Judy Anderson's Fondant Cake Decorating Tips
Baking the cake:
1. To prevent cakes from forming a dome while baking, cut a bath towel into 2" strips. Thoroughly wet the strip and wrap it around the pan.
2. Use waxed paper to line the bottom of a pan to keep the cake from sticking. (Use Pan Release)
Buttercream Frosting:
1. Make sure the butter is at room temperature
2. Rub a little powdered sugar between your fingers to see if it's gritty.
3. Use a shortening that contains trans fat (read label).
Prevent cake bulge:
1. Make sure the cake is flat on top before stacking.
2. Pipe a frosting dam around edge of cake before filling.
3. Crumb coat the cake with buttercream frosting and let it set overnight before applying the final coat of frosting.
How to smooth frosting:
1. Use a bench scraper to remove excess frosting from sides of cake to get a straight side.
2. Use VIVA paper towels and a fondant smoother to make frosting very smooth. (Viva towels have no raised texture.)
Fondant:
1. Cake should be well chilled before applying the fondant.
2. PVC pipe makes a cheap easy rolling pin.
3. Use plenty of powdered sugar and roll the fondant to about 1/4" thick.
(Taught at a Young Women Activity in 2010.)
1. To prevent cakes from forming a dome while baking, cut a bath towel into 2" strips. Thoroughly wet the strip and wrap it around the pan.
2. Use waxed paper to line the bottom of a pan to keep the cake from sticking. (Use Pan Release)
Buttercream Frosting:
1. Make sure the butter is at room temperature
2. Rub a little powdered sugar between your fingers to see if it's gritty.
3. Use a shortening that contains trans fat (read label).
Prevent cake bulge:
1. Make sure the cake is flat on top before stacking.
2. Pipe a frosting dam around edge of cake before filling.
3. Crumb coat the cake with buttercream frosting and let it set overnight before applying the final coat of frosting.
How to smooth frosting:
1. Use a bench scraper to remove excess frosting from sides of cake to get a straight side.
2. Use VIVA paper towels and a fondant smoother to make frosting very smooth. (Viva towels have no raised texture.)
Fondant:
1. Cake should be well chilled before applying the fondant.
2. PVC pipe makes a cheap easy rolling pin.
3. Use plenty of powdered sugar and roll the fondant to about 1/4" thick.
(Taught at a Young Women Activity in 2010.)
Judy Anderson's Pan Release
1/2 C vegetable oil
1/2 C white shortening
1/2 C flour
Mix together and use to grease pans. Store in the refrigerator.
Use when baking cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
1/2 C white shortening
1/2 C flour
Mix together and use to grease pans. Store in the refrigerator.
Use when baking cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
Judy Anderson's Buttercream Frosting
2 sticks of salted butter, room temperature
1 C white shortening
2 lb bag powdered sugar
3 t vanilla
5-6 T cold milk
Cream butter and shortening until light and fluffy. Add vanilla then add powdered sugar and mix. Add milk and mix well for 3-5 minutes.
Use alone or under fondant when decorating cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
1 C white shortening
2 lb bag powdered sugar
3 t vanilla
5-6 T cold milk
Cream butter and shortening until light and fluffy. Add vanilla then add powdered sugar and mix. Add milk and mix well for 3-5 minutes.
Use alone or under fondant when decorating cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
Judy Anderson's Marshmallow Fondant
16 oz bag marshmallows (NOT Jet Puffed brand)
2 T water
2 T white shortening
2 lb bag powdered sugar
Microwave marshmallows and water for 1 minute at 30 second intervals. Add 2 T shortening and stir until smooth. Put 3/4 bag sugar in a mixer bowl. Pour melted marshmallows over sugar and mix. Remove from mixer and knead in remaining powdered sugar until fondant is no longer sticky when pinched. Let it rest 24 hours before using.
Use on cake only after it has been prepared with Buttercream frosting. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
2 T water
2 T white shortening
2 lb bag powdered sugar
Microwave marshmallows and water for 1 minute at 30 second intervals. Add 2 T shortening and stir until smooth. Put 3/4 bag sugar in a mixer bowl. Pour melted marshmallows over sugar and mix. Remove from mixer and knead in remaining powdered sugar until fondant is no longer sticky when pinched. Let it rest 24 hours before using.
Use on cake only after it has been prepared with Buttercream frosting. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
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