2 slices white bread
2 tbsp pizza sauce
2 slices onion
pepperoni
ham
mozarella cheese
parmasean cheese
On each slice of bread in order in whic they were intoduced ;
\then grill till cheese is melted. YUM!!
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1 c granulated sugar
1/4 lb butter
1/3 c crisco
2/3 c lukewarm milk
2 tsp vanilla
Mix everything together. Whip slowly until it stops
splattering……..then increase the speed for 10 minutes
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I am not a cake decorator, nor do I claim to be. I just bake . This is all . Now, my sis-in-law can decorate. But not me.
If I was to attempt to decorate a cake -oh my goodness, what a mess you have. I tried to write my name with cake frosting. I had to laugh. It was awful. I Do MEAN AWFUL! You couldn’t tell one letter from another. This is truth.The only way I can decorate is with those candy flowers and letters. I kid you not. If you want a mess, bring it on. But, I gaurantee ya, it won’t be pretty.
I am just proud to be a half-way descent cake baker.
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EGGS: FIRST: ALWAYS CHECK THE DATE ON THE CARTON. BEFORE BAKING HAVE THE EGGS AT ROOM TEMP. THE EGGS GIVE GREATER VOLUME WHEN THEY ARE WARM. THE EGG WILL ADD TO THE FLAVOR AND THE VOLUME.
1 WHOLE EGG = 2 1/2 TBSP WATER+2 TBSPS DRIED WHOLE EGG
1 EGG WHITE =2 TBSPS WATER + 2 TBSP DRIED WHITES. NOW , IF THE DRIED WHITES AR IN THE GRANULATED FORM, USE OLY 1/2 AS MUCH AS POWDERED.
1 YOLK = 1 TBSP WATER +1 1/2 TBSP. DRIED YOLKS
LEAVENING AGENTS: bAKING POWDER, BAKING SODA, SALT OR EGG WHITES. tHE DIRECTIONS OF THE CAKE WILL LET YOU KNOW WHICH TO USE AND WHEN.
THERE ARE THREE KINDS OF BAKING POWDER: 1— 1/2 TSP. OF DOUBLE ACTING BAKING POWDER 2—1 1/2 TSP. PHOSPHATE BAKING POWDER , 3—2 TSPS OF TARTRATE BAKING POWDER FOR EACH CUP OF FLOUR.
FLAVORINGS:ADDING FLAVORING TO THE CAKE WILL BE ACCORDING TO TASTE. SALT USED IN CAKES WILL BE LESSENED WHEN YOU ADD BUTTER AS THE SHORTEN. UNSALTED BUTTER WILL REQUIRE MORE SALT. THE AMOUNT OF FLAVORING AND THE OTHER INGREDIENTS WILL VARY DEPENDING ON WHAT CAKE YOU WILL BAKE.
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**ALWAYS USE TOP QUALITY INGREDIENTS FOR THE CAKE.bE SURE YOU KNOW EACH CAKE INGREDIENT BY PORTION AND BE SURE THEY ARE UP TO DATE, TO MAKE SURE THE CAKE IS LIGHT AND MOIST.YOU MAY SUBSTITUTE OCASSIONALY. NOW, IF YOU SUBSTITUTE BE SURE YOU KNOW THE QUANITY OF THE PRODUCT TO BE USED AND BE VERY SURE OF THE SUBSTITUTION, THAT IT WILL BE RIGHT FOR THE CAKE.
SHORTENIN: SHICH TO USE: LARD OR A HIGH GRADE VEGETABLE SHORTEN OR BUTTER. THESE ARE THE ONES GENERALLY USED IN BAKING CAKES. tHEY ARE REFERRED TO AS ‘ QUICK MIX ‘ SHORTENS. CHOSE THE SHORTEN ACCORDING TO THE TYPE OF CAKE YOU BAKE. AND THE METHOD OF MIXING/ LIQUID SHORTEN MAY BE USED IN MAKING A CHIFFON CAKE.
SUGAR: THERE ARE 3 KINDS OF SUGAR IN MAKING A CAKE: POWDERED, GRANULATED OR WHITE, AND BROWN.
THE AMOUNT OF SUGAR YOU USE WILL AFFECT THE OUTCOME OF THE CAKE AND THE AMOUNT OF MIXING. IF YOU USE LARGE AMOUNTS OF SUGAR MORE MIXING IS NECESSARY. SMALLER AMOUNTS OF SUGAR WILL RESULT IN LESS MIXING. OVERMIXING A CAKE IS VERY EASY WHEN USING SMALLER AMOUNTS OF SUGAR; WHEN YOU OVER MIX THE CAKE IT WILL BE TOUGH AND VERY HEAVY.
FLOUR: 2 KINDS WHEN CAKE BAKING: SELF-RISING AND ALL-PURPOSE. ALL-PURPOSE FLOUR REQUIRES ADDING THE BAKING POWDER AND SALT. SELF-RISING HAS THE BAKING POWDER AND SALT IN IT.
LIQUID: CAKES CALL FOR EITHER : BUTTERMILK, SKIM MILK, OR WHOLE MILK. WHOLE MILK GIVES THE CAKE A TENDER AND DELICIOUS FLAVOR. FRUIT JUICES ARE SOMETIMES USED IN MAKING CAKES. BUTTERMILK OR SKIM MILK MAKES THE CAKE VERY TENDER, BUT; BUTTER FAT IN WHOLE MILK HELPS TO CREATE EVEN A MORE TENDER CAKE THAN DOES BUTTERMILK.
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I TRULY DO LOVE TO BAKE. WHETHER IT BE CAKES , COOKIES, PIES, BREADS.
IT HELPS ME KEEP WHAT LITTLE BIT OF SANITY I HAVE LEFT.
BEING IN THE KITCHEN IS MY #1 PLACE TO BE. IT IS A PLACE WHERE I CAN UNWIND AND BE MYSELF. TO DO ‘ MY OWN THING .’
IT IS THE ONE ROOM IN THE HOUSE WHERE I FEEL MOST AT EASE. FIGURE THAT ONE OUT.
BAKING CAKES IS MOST ENJOYABLE. ANYONE CAN BE A SUCCESS EVERY TIME YOU BAKE ; BUT YOU MUST KNOW THE DIFFERENCE BETWEEN SHORTENING CAKES AND THOSE WITHOUT SHORTENIN.
NON-SHORTEN CAKES: CHIFFON - FRUIT- POUND- AND BUTTER. CAKES MADE WITH SHORTENIN ARE: SPONGE AND ANGEL.
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1 c shortening
2c sugar
4 eggs
3 1/2 c flour
1 c milk
1 tsp butternut flavoring
Blend shortening and sugar and eggs for 1 min.on high speed.
Mix in flour to a creamy mixture ; [1/2 of flour]
Beat 1 minute more. Add milkand remaining flour. Add flavoring.
Beat well and Bake @325degrees for 1 hr. Then increase heat to 350
and bake 10 mins more.
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1/2 c butter 1 c sugar
2 well beaten eggs 1/2 c milk
1 tsp vanilla 2 c flour
1/3 tsp.salt 2 tsp. baking powder
Beat butter with the sugar until creamy; add eggs. Now, add milk,and vanilla.
Fold flour into sugar mix. beat 4 minutes. Pour into prepared loaf pan.
Bake 1 hr @ 350 degrees
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2 sticks butter @ room temp 2 c sugar
2 c flour 4 well beaten eggs
1 tsp. vanilla
Melt oleo and add sugar. Add flour to sugar mixture. Add eggs gradually.
Beat to creamy and add vanilla. Bake in a deep pan. Bake @ 350 degrees for 1 hr.
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