Ingredients :
1 cup Cake Flour, sifted
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Cold Water
2 tsp Lemon Rind, grated
2 Egg Yolks, beaten
3/4 cup plus 2 tbsp Sugar
2 Egg Whites, beaten
1 tsp Lemon Juice
(1) Preheat oven to 350°F.
(2) Sift the flour, baking powder and salt together 3 times.
(3) In a separate bowl, add the water and lemon rind into the egg yolks and beat them until they are lemon-colored.
(4) Add 3/4 cup of sugar a little at a time, beating after each addition.
(5) Add the sifted ingredients, slowly stirring to blend them in.
(6) In a separate bowl, beat the egg whites until they form peaks, then add the lemon juice and 2 tbsp of sugar, beating until well blended.
(7) Fold (6) into (5) and pour into ungreased bundt tin.
(8) Bake for 1 hour.
(9) Remove from oven. Turn pan upside down with tube over the neck of a funnel or bottle.
(10) Cool thoroughly before removing from tin.
Wednesday, September 5, 2012
Recipe to Try : Fried Chicken
Ingredients :
1 cut-up frying chicken
1 cup sifted flour
2 tsp salt
1/2 tsp pepper
shortening
(1) Combine flour, salt and pepper.
(2) Sprinkle some additional salt over the chicken. Roll the pieces of chicken in the flour mixture.
(3) Melt a few tablespoon of shortening in a heavy frying pan.
(4) Add the chicken and brown on both sides.
(5) Then cover the pan, turn the heat to low, and continue to cook until the chicken can be easily pierced with a fork.
1 cut-up frying chicken
1 cup sifted flour
2 tsp salt
1/2 tsp pepper
shortening
(1) Combine flour, salt and pepper.
(2) Sprinkle some additional salt over the chicken. Roll the pieces of chicken in the flour mixture.
(3) Melt a few tablespoon of shortening in a heavy frying pan.
(4) Add the chicken and brown on both sides.
(5) Then cover the pan, turn the heat to low, and continue to cook until the chicken can be easily pierced with a fork.
Recipe to Try : Rhubarb- Strawberry Jam
Ingredients:
8 cups Rhubarb, cut into small 1/2" pieces
4 cups Strawberries, washed and mashed
6 cups Sugar
(1) In large pot, cover rhubarb with half the sugar and let it stand for 1 to 2 hours.
(2) Crush the berries and mix with the remaining sugar, then combine with the rhubarb.
(3) Place the mixture on the stove over low heat until the sugar dissolves, then boil rapidly, stirring often to prevent burning.
(4) Cook until mixture thickens.
(5) Remove from heat, pour into sterilized canning jars, and seal while hot.
8 cups Rhubarb, cut into small 1/2" pieces
4 cups Strawberries, washed and mashed
6 cups Sugar
(1) In large pot, cover rhubarb with half the sugar and let it stand for 1 to 2 hours.
(2) Crush the berries and mix with the remaining sugar, then combine with the rhubarb.
(3) Place the mixture on the stove over low heat until the sugar dissolves, then boil rapidly, stirring often to prevent burning.
(4) Cook until mixture thickens.
(5) Remove from heat, pour into sterilized canning jars, and seal while hot.
Recipes to Try : Peanut Brittle
Ingredients :
2 cups Sugar
1/2 cup Water
1 cup White Karo Syrup
1 tsp Butter
3 cups Raw Peanuts
1 tsp Vanilla
2 tsp Baking Soda
(1) Over medium heat, cook the sugar, water and Karo syrup to boiling
(2) Add butter and peanuts. Stir and cook just until mixture turns brown.
(3) Remove from stove. Add vanilla and baking soda.
(4) Spread over a large, buttered cookie sheet and cool.
(5) Cut or break into pieces and serve.
2 cups Sugar
1/2 cup Water
1 cup White Karo Syrup
1 tsp Butter
3 cups Raw Peanuts
1 tsp Vanilla
2 tsp Baking Soda
(1) Over medium heat, cook the sugar, water and Karo syrup to boiling
(2) Add butter and peanuts. Stir and cook just until mixture turns brown.
(3) Remove from stove. Add vanilla and baking soda.
(4) Spread over a large, buttered cookie sheet and cool.
(5) Cut or break into pieces and serve.
Subscribe to:
Posts (Atom)