Friday, November 30, 2012

Twinkie

*For the Cakes:* -

Nonstick Cooking Spray or Vegetable Oil -
1/2 cup Cake Flour  I just sifted flour and extra baking powder
- 1/4 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 tablespoons Milk -
4 tablespoons Unsalted Butter -
1 teaspoon Vanilla Extract -
5 large Eggs (separated and at room temperature)
- 3/4 cup Granulated Sugar
- 1/3 teaspoon Cream of Tartar --

*For the Filling:*** - **

6 tablespoons Unsalted Butter (room temperature) -
1 1/2 cups Confectioners Sugar -
1/2 teaspoon Vanilla Extract -
1/2 teaspoon Salt
- 3/4 cup Marshmallow Fluff -
2 tablespoons Heavy Cream -
2 tablespoons Condensed Milk -
Nonstick Cooking Spray or Vegetable Oil instructions

*For the Cakes: *
Heat the oven to 350 degrees F
. Adjust the oven rack to the lower-middle position.
Spray the molds with cooking spray
1/2 cup Cake Flour
1/4 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 tablespoonMilk
4 tablespoon
Unsalted Butter
1 teaspoon Vanilla Extract
instructions
In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt.
In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
5 large Egg Whites
6 tablespoons Granulated Sugar
1/3 teaspoon Cream of Tartar
instructions
In the bowl of a stand mixer, beat the egg whites on high speed until foamy.
Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks, about 6 minutes.
5 large Egg Yolks 6 tablespoons Granulated Sugar
Instructions
Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there’s no need to clean the bowl).
Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes
. Add the beaten egg whites to the yolks, but do not mix. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds.
Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the well. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes
Immediately scrape the batter into the prepared molds, filling each with about 3/4 cup of batter (a measuring cup can aid in this process).
Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes.  Mine took long in foil molds. I jeep checking after 15 min every three min until Brown and could poke toothpick
Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

6 tablespoons Unsalted Butter (room temperature)
1 1/2 cups Confectioners Sugar
1/2 teaspoon Vanilla Extract
1/2 teaspoon
Salt 3/4 cup Marshmallow Fluff
2 tablespoons Heavy Cream
2 tablespoons Condensed Milk instructions
*For the Filling: *
In the bowl of a stand mixer, beat together the butter, confectioners’ sugar, vanilla extract, salt and marshmallow fluff.
Add the cream and condensed milk and beat just until smooth.
Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip
. Pipe frosting into three spots on the underside of the twinkie, taking care not to overfill. Serve while still warm




































Thursday, November 22, 2012

Tuesday, November 20, 2012

Apple crumble

8 cups peeled, cored, and sliced apples
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose Gold Medal Flour

For the crumble topping:

1 cup all-purpose Gold Medal Flour
1 cup old-fashioned oats
2/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
12 tablespoons cold unsalted butter, diced

directions:

1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine apples, lemon juice, vanilla extract, granulated sugar, cinnamon, and flour. Gently toss until apples are well coated. Let the apple mixture sit while you prepare the crumble topping.

3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

4. Place the apple mixture in a 12 inch skillet. Sprinkle the crumble mixture evenly over the apples. Bake for 40 to 45 minutes, or until the crumbly is browned and bubbling. Serve warm or at room temperature.

Note-you can make the crumble in a large baking dish or individual ramekins. You can also make the crumble ahead of time-just store the unbaked crumble in the refrigerator and bake when ready! Store the crumble in the refrigerator for up to 2 days.

If you like this Apple Cinnamon







Pumpkin pie

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt DTV
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.)  Evaporated Milk
1 unbaked 9-inch (
4-cup volume) deep-dish pie shell Whipped cream (optional)
Directions MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving