Baking: cakes, cookies, pies and breads
On this page I have added recipes from my blog with metric weights and measures. For conversions and substitutions in general, I like The Food Substitutions Bible by David Joachim. Converting to metric weights is problematic. I now have a new digital kitchen scale, so I have revised the weights of the sugar and the flour to reflect what I measure on my scale as opposed to converting from a published weight. The recipes listed below are posted in the order in which they are listed. Scroll down to find them.
Where I specify "baking powder" I am referring to North American double acting baking powder.
Where I specify "baking powder" I am referring to North American double acting baking powder.
Crumb Cake
Chocolate Cake with Butter Icing Chocolate Brownies Chocolate Ginger Cookies Chocolate "Stealth" Cookies Edinburgh Tea Squares Gingerbread Cookies |
Pumpkin Pie
Peach Pie Apple Pie with pictures of preparation Chocolate Souffle Cornbread Corn Muffins Popovers |
Crumb Cake
Crumb Cake is a simple, but delicious cake. It has a sweet flavor and a spongy texture for the cake part. The topping is cinnamon, flour and sugar. Crumb Cake is a family recipe. It is a very quick and easy cake, the easiest cake to make, but you're not sacrificing flavor. If you learn to make this Crumb Cake, you are learning the processes you need for other cakes and for cookies. I hope you enjoy it!
This recipe was posted on my blog 2/12/2013 with detailed instructions. I also posted a two-part video of how to make it.
This recipe was posted on my blog 2/12/2013 with detailed instructions. I also posted a two-part video of how to make it.
Pre-heat oven to Moderately hot ,
375 degrees Fahrenheit
190 degrees Celsius,
Gas mark 5
Grease and flour a 9 by 13 by 2 inch pan (23 by 33 by 5 cm, capacity 3 L)
Ingredients:
Procedure:
In a large bowl, cream together the softened butter and the sugar until they are thoroughly mixed.
Combine the flour and the baking powder in a sifter. Sift them into the creamed butter and sugar. Mix all together. You will have a dry, crumbly mixture.
Take out ¾ cup ( about 190-200 ml.) of the mixture. Make cinnamon crumbs by adding 4 teaspoons cinnamon or more if you really like cinnamon. Stir together with a fork. Set this crumb mixture aside and continue mixing the cake batter.
In a small bowl, break the eggs, mix them with a fork or a whisk and add the milk. Add these liquids to the dry ingredients in the large bowl. (The butter, sugar and flour) Beat these together until they are smooth. Pour this mixture into the oiled baking pan. Sprinkle the crumb mixture evenly over the top.
Bake for about 25 minutes
To see if it is done:
375 degrees Fahrenheit
190 degrees Celsius,
Gas mark 5
Grease and flour a 9 by 13 by 2 inch pan (23 by 33 by 5 cm, capacity 3 L)
Ingredients:
- 1/2 cup (125 g.) butter, softened at room temperature
- 1 ½ cups (315 g.) sugar
- 3 cups (360 g.) sifted flour
- 3 teaspoons baking powder
- 4 teaspoons cinnamon (or more)
- 2 eggs
- ¾ cup (180 ml.) milk
Procedure:
In a large bowl, cream together the softened butter and the sugar until they are thoroughly mixed.
Combine the flour and the baking powder in a sifter. Sift them into the creamed butter and sugar. Mix all together. You will have a dry, crumbly mixture.
Take out ¾ cup ( about 190-200 ml.) of the mixture. Make cinnamon crumbs by adding 4 teaspoons cinnamon or more if you really like cinnamon. Stir together with a fork. Set this crumb mixture aside and continue mixing the cake batter.
In a small bowl, break the eggs, mix them with a fork or a whisk and add the milk. Add these liquids to the dry ingredients in the large bowl. (The butter, sugar and flour) Beat these together until they are smooth. Pour this mixture into the oiled baking pan. Sprinkle the crumb mixture evenly over the top.
Bake for about 25 minutes
To see if it is done:
- Look to see if the edges have begun to pull away from the pan.
- Touch the center lightly. If it springs back, it is done.
- Insert a toothpick or metal cake tester in the center. When it comes out clean, it is done.
Sunday Afternoon Chocolate Cake
This simple, yet delicious chocolate cake
was explained in detail in my 4/17/2013 post.
The basic recipe is below.
Pre-heat oven to 375 degrees (F.)
Moderately hot oven,
190 degrees Celsius,
Gas mark 5
Grease and flour:
Ingredients:
Moderately hot oven,
190 degrees Celsius,
Gas mark 5
Grease and flour:
- A 9 by 13 by 2 inch pan (23 by 33 by 5 cm, capacity 3 L) or
- Two 8 inch round pans ( 20 by 5 cm, capacity 1.5 L) or
- Cupcake pans with a total capacity of 3 L (Increase oven temperature to hot and shorten time to about 15 minutes.)
Ingredients:
- 1/2 cup (125 g.) butter, softened to room temperature
- 1 ½ cups (315 g.) sugar
- 6 tablespoons Cocoa (48 g.)
- 2 Eggs (large eggs are 2ounces, or 60 g. each)
- 1 ½ cups boiling water (375 ml.)
- 2 ¼ cups sifted Flour (270 g.)
- 1 ½ teaspoons baking powder (North American double-acting baking powder)
- 1 ½ teaspoons baking soda (bicarbonate of soda)
- 1 ½ teaspoons vanilla
Procedure:
In a large bowl, cream together the softened butter and the sugar until they are thoroughly mixed. Add the cocoa and mix. Break the eggs in a separate small bowl. Beat them with a fork, then add them to the first mixture. Mix all together.
Add half the boiling water and continue mixing.
Measure the flour and baking powder into a flour sifter: Sift them into the liquid mixture and mix well.
Add the baking soda to the remaining boiling water and pour this into the cake batter. Mix well. Add the vanilla and stir it in.
Pour the batter into the cake pan and put in into the oven. Bake it about 25 minutes.
To see if it is done:
In a large bowl, cream together the softened butter and the sugar until they are thoroughly mixed. Add the cocoa and mix. Break the eggs in a separate small bowl. Beat them with a fork, then add them to the first mixture. Mix all together.
Add half the boiling water and continue mixing.
Measure the flour and baking powder into a flour sifter: Sift them into the liquid mixture and mix well.
Add the baking soda to the remaining boiling water and pour this into the cake batter. Mix well. Add the vanilla and stir it in.
Pour the batter into the cake pan and put in into the oven. Bake it about 25 minutes.
To see if it is done:
- Look to see if the edges have begun to pull away from the pan.
- Touch the center lightly. If it springs back, it is done.
- Insert a toothpick or metal cake tester in the center. When it comes out clean, it is done.
Butter Icing
Ingredients:
Procedure:
Soften the butter. Using a wooden spoon, mix in the confectioners sugar. Add warm milk, a spoonful at a time until the icing is the right consistency to spread. Flavor with vanilla.
Ingredients:
- 1/4 cup butter (65 g.)
- 2 1/2 cups Confectioners sugar (300 g.)
- Warm milk to moisten
- 1 teaspoon vanilla
Procedure:
Soften the butter. Using a wooden spoon, mix in the confectioners sugar. Add warm milk, a spoonful at a time until the icing is the right consistency to spread. Flavor with vanilla.
Chocolate Brownies
This recipe for delicious, quick and easy brownies was originally posted 1/6/2013.
- Pre-heat to 350 degrees Fahrenheit
- 180 degrees Celsius, Gas mark 4
Bake for 25 minutes.
Ingredients and Procedure:
Grease and flour a 9x13" pan.
In a small bowl, melt together, then cool:
- 1/2 cup (125 g.) butter
- 4 oz (113 g.) chocolate ( or 3/4 cup butter and 12 tablespoons of cocoa)
In a large bowl, beat until light and foamy:
- 4 eggs (room temperature)
- 1/4 teaspoon salt
Add gradually and continue beating:
- 2 cups sugar (420 g.)
- 1 teaspoon vanilla extract
Fold in by hand:
- 1 cup sifted flour (125 g.)
Pour the batter into the prepared pan and bake for 25 minutes. I don’t know a way to test for doneness. This time works in my oven. You may need to adjust the timing for your oven. The brownies should be moist and chewy, but not liquid in the center.
Happy Cooking!
Ruth Ann
Chocolate Ginger Cookies
One of the quickest cookies to make,
the combination of chocolate and ginger
is pleasing and uncommon.
Pre-heat oven to 350 degrees Fahrenheit
180 degrees Celsius,
Gas mark 4
Prepare 2 Cookie sheets (14 x 17 inches) by lightly coating them with butter or oil. You can use a paper towel or the wrapper from the butter.
Ingredients:
- 1/2 cup (125 g.) butter
- 3/4 cup (235 g.) molasses
- 1/2 cup (32 g.) cocoa
- 2 ‑ 1/2 cups (300 g.) flour
- 1 teaspoon baking powder (North American double-acting baking powder)
- 1/2 teaspoon baking soda (bicarbonate of soda)
- I teaspoon ginger (dry powder)
Procedure:
Melt the butter and the molasses together and add the cocoa. Stir until they are evenly mixed.
Measure the flour, the baking powder, the baking soda and the ginger into a flour sifter. (Remember to use both baking powder and baking soda.) Then sift these dry ingredients into the first mixture. Stir them all together until you have a smooth dough.
Use two soup spoons to drop the dough onto a cookie sheet, a spoonful at a time. The drops should be an inch or two apart.
When the cookie sheet has been filled, flatten the bits of dough using either a fork or the bottom of a small glass. Either one should be dipped in flour before each use.
I bake only one cookie sheet at a time. I think that the air circulates better that way. Be sure to have a cooling rack or a board ready to hold the hot cookie sheet ready when you remove the cookie sheet from the oven.
Bake about 12 minutes in a 350 degree oven.
Note: This recipe, with pictures, appears in a blog of May 2013.
Chocolate "Stealth" Cookies
Stealth Cookies are chocolate cookies made with cream cheese. Why do we call them "Stealth Cookies," you ask? My son-in-law named them because their goodness sneaks up on you. They look ordinary, but taste delicious.
This is a recipe that was given to me years ago by the mother of one of my daughter's preschool friends. I like the custom of sharing food, sharing recipes and sharing memories.
Pre-heat oven to 350 degrees Fahrenheit
180 degrees Celsius,
Gas mark 4
Lightly grease two cookie sheets
Ingredients needed:
- 1/2 cup (125 g.) butter
- 1/2 cup (125 g.) cream cheese
- 1 1/2 cups (315 g.) sugar
- 6 tablespoons (48 g.) cocoa
- 1 egg, beaten
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 1/4 cups (270 g.) flour
- 1 1/2 teaspoons baking powder (North American double-acting baking powder)
- 1/8 teaspoon salt
In a small microwave-safe bowl, soften the butter and the cream cheese.
Transfer them to a large bowl, cream them together, then add the sugar and cocoa and cream them all together until they are smooth.
Combine the egg, milk and vanilla and add them to the big bowl. Mix thoroughly.
Measure the flour, baking powder and salt into a flour sifter. Sift them into the big bowl and mix thoroughly.
Using two soup spoons, drop spoonfuls of the dough on to a greased cookie sheet. It is okay to put them close together as they retain their shape and do not spread out while baking.
While the first cookie sheet is baking, prepare the rest for baking. Do not put two cookie sheets in the oven at the same time. They will not bake evenly.
Bake 10-12 minutes. I do not know any way to test them for done-ness. Do not bake them longer than 12 minutes even if they look a little soft. When they have cooled slightly, remove them from the cookie sheet with a spatula.
After they are thoroughly cool, store them in an air-tight container. They should be eaten within a few days or frozen.
Note: This recipe, with pictures, appears in a blog of February 2013.
Edinburgh Tea Squares
Simple to make, but a tasty treat,
these squares combine the soft, sweet texture of dates
with crispy oatmeal crusts.
Pre-heat oven to 350 degrees Fahrenheit
180 degrees Celsius,
Gas mark 4
Bake 30-40 minutes
Grease a pan that is 8 or 9 inches square, or the equivilent.
Ingredients:
Crusts:
|
Filling:
|
Directions:
For the filling, cook the dates and water slowly until they are soft. Remove from heat and add the lemon juice.
For the crusts, mix the ingredients together. Grease an 8-inch square pan. Spread half the crust mixture in the pan.
Spread the filling over the crust in the pan, then cover with the remaining crust mixture.
Bake 30-40 minutes
For the filling, cook the dates and water slowly until they are soft. Remove from heat and add the lemon juice.
For the crusts, mix the ingredients together. Grease an 8-inch square pan. Spread half the crust mixture in the pan.
Spread the filling over the crust in the pan, then cover with the remaining crust mixture.
Bake 30-40 minutes
Gingerbread Cookies
Do you like gingerbread cookies for how good they taste? Or how good they look? If you have the time and are feeling festive, it's fun to use cookie cutters and make gingerbread boys and girls, or Christmas trees, or hearts or stars. However, sometimes I'd just like to eat the cookies because they taste so good. Sometimes I just don't want to take the time to roll out the dough and cut it into fancy shapes.
I have found a shortcut that works for me. I mix the gingerbread dough and shape it into cylinders to cut as for refrigerator cookies. I make my cylinders 2-3 inches in diameter, wrap them in waxed paper, twist the ends of the paper, then chill them in the refrigerator for several hours or overnight.
When I am ready to bake them, I preheat the oven to 350 degrees, lightly grease a cookie sheet, and then slice the dough in slices about half an inch thick. About 12 cookies to a full size cookie sheet works for me. It is important to leave space between them because they spread out while baking. Bake them for 15 minutes, then remove them from the oven, let them cool a little and then remove them from the cookie sheet.
My favorite recipe comes from a Betty Crocker cookbook that dates from the 1950's.
Pre-heat oven to 350 degrees Fahrenheit
180 degrees Celsius,
Gas mark 4
Lightly grease three cookie sheets
Ingredients and Procedure:
I have found a shortcut that works for me. I mix the gingerbread dough and shape it into cylinders to cut as for refrigerator cookies. I make my cylinders 2-3 inches in diameter, wrap them in waxed paper, twist the ends of the paper, then chill them in the refrigerator for several hours or overnight.
When I am ready to bake them, I preheat the oven to 350 degrees, lightly grease a cookie sheet, and then slice the dough in slices about half an inch thick. About 12 cookies to a full size cookie sheet works for me. It is important to leave space between them because they spread out while baking. Bake them for 15 minutes, then remove them from the oven, let them cool a little and then remove them from the cookie sheet.
My favorite recipe comes from a Betty Crocker cookbook that dates from the 1950's.
Pre-heat oven to 350 degrees Fahrenheit
180 degrees Celsius,
Gas mark 4
Lightly grease three cookie sheets
Ingredients and Procedure:
In a large bowl mix:
1/3 cup (76 g.) butter (softened) 1 cup (215 g.) light brown sugar (packed) 1 1/2 cups (475 g.) molasses Stir in: 2/3 cup cold water |
Sift together and stir in:
6-7 cups (750-850 g.) sifted all-purpose flour 2 teaspoons baking soda (bicarbonate of soda) 1 teaspoon allspice 1 teaspoon ground ginger (dry powder) 1 teaspoon ground cloves 1 teaspoon cinnamon |
Chill and bake according to the directions above, or chill and roll to a thickness of about half an inch, then cut into shapes with a cookie cutter. Bake for 15 minutes at 350 degrees.
Peach Custard Pie: with fresh or frozen peaches
I have previously described how to make this peach pie using fresh peaches. Now I have discovered that I can make it using frozen sliced peaches which are available at my local supermarket. I can also buy a frozen deep dish pie shell there. With the frozen pie shell and frozen peaches, I only have to mix up eggs, butter and sugar to pour over the peaches.
In a cookbook, Simple Cooking for the Epicure, this is called German Peach Pie. The directions in that cookbook call for arranging peach halves in a pie shell and then covering them with the custard before baking. That results in an elegant pie, but I have found that a pie made with frozen sliced peaches tastes just as good.
Directions:
Pre-heat oven to 425 degrees Fahrenheit.
Ingredients:
- 3 or 4 peaches, peeled and halved or sliced
- an empty pie shell, unbaked
- 3 tablespoons butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- cinnamon
- Place the peaches in the pie shell.
- Mix the butter and sugar together, then add the eggs and mix well.
- Pour this mixture over the peaches in the pie shell. Make sure all the peaches are covered. Sprinkle with cinnamon.
Bake at 425 degrees for 10 minutes.
Bake at 325 degrees for 55 minutes.
Start in a hot oven and turn the heat down after 10 minutes.
I find that the most difficult part of making this pie is telling when it is done. I think that the test is to slide it back and forth on the oven rack and look to see whether it seems to be liquid or is beginning to become a firm custard. Once it begins to look firm, I think it is done. However, I have served one that was still liquid and it was eagerly eaten. You just need to provide spoons.
Enjoy your pie,
Ruth Ann
Pumpkin Pie
Pumpkin Pie, to my way of thinking, is a vegetable dressed up as a dessert. It's a favorite in my family. In this post I'm going to concentrate on making the crust because that takes more skill than mixing up the pumpkin filling. As you can see from the pictures, I use a 10-inch skillet instead of a pie pan. I happen to have a shallow skillet and it works well because it is large enough to hold all the pumpkin filling and because the handle makes it easy to move the pie into and out of the oven.
Step by step directions with pictures are on my blog post of 6-13-2013. I have not converted the crust measurements to metric equivalents as I do not know how ingredients and pans might vary.
Ingredients for the crust:
Step by step directions with pictures are on my blog post of 6-13-2013. I have not converted the crust measurements to metric equivalents as I do not know how ingredients and pans might vary.
Ingredients for the crust:
For a 9-inch Crust:
|
For a 10-inch Crust:
|
Procedure:
Sift the flour into a bowl. Measure the oil into a cup first, then add the milk. Do not mix them.
Pour the oil & milk combination into the flour and mix with a fork. Don't worry about how it looks. Just be patient and keep mixing with the fork until the flour sticks together in one lump. Stop as soon as you get to this point. Too much mixing is bad for pie crust.
To roll out the crust, wipe a counter with a damp sponge, spread waxed paper on the damp counter so that it sticks to it. Put the crust on the waxed paper, then another piece of paper on top to form a “sandwich” with the crust in between. Use a rolling pin on top of the upper paper to flatten and shape the crust.
When the crust is large enough, lift the waxed paper and the crust and place it over the pie pan. The crust should be larger than the pie pan. Let the edges of the crust drape over the pan all around. The crust should drape over the pan about half an inch all around. Where the crust is extra large, trim off the the extra with a sharp knife and use these pieces to patch the skimpy parts.
Then, use your fingers to crimp the edges together and build up a nice neat decorative edge all around. My edges are never very neat and decorative as you can see from the picture. I don't worry about it though. The pie will still taste good and is obviously home made. Set the crust aside and prepare the filling.
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
Ingredients for pumpkin pie filling:
Sift the flour into a bowl. Measure the oil into a cup first, then add the milk. Do not mix them.
Pour the oil & milk combination into the flour and mix with a fork. Don't worry about how it looks. Just be patient and keep mixing with the fork until the flour sticks together in one lump. Stop as soon as you get to this point. Too much mixing is bad for pie crust.
To roll out the crust, wipe a counter with a damp sponge, spread waxed paper on the damp counter so that it sticks to it. Put the crust on the waxed paper, then another piece of paper on top to form a “sandwich” with the crust in between. Use a rolling pin on top of the upper paper to flatten and shape the crust.
When the crust is large enough, lift the waxed paper and the crust and place it over the pie pan. The crust should be larger than the pie pan. Let the edges of the crust drape over the pan all around. The crust should drape over the pan about half an inch all around. Where the crust is extra large, trim off the the extra with a sharp knife and use these pieces to patch the skimpy parts.
Then, use your fingers to crimp the edges together and build up a nice neat decorative edge all around. My edges are never very neat and decorative as you can see from the picture. I don't worry about it though. The pie will still taste good and is obviously home made. Set the crust aside and prepare the filling.
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
Ingredients for pumpkin pie filling:
Group 1
|
Group 2
|
Procedure for mixing the filling:
Combine the dry ingredients (Group 1) in a bowl and mix. (I use a whisk.) Add the pumpkin and mix. Combine the butter, milk and molasses (Group 2) and heat them together until the butter is melted. Add to the dry ingredients and mix well. Add the eggs and mix well.
Pour into an unbaked pie shell.
Bake at 425 degrees for 30 minutes, then reduce temperature to 350 degrees Fahrenheit
(180 degrees Celsius, Gas mark 4) and continue to bake for (about) 45 minutes. Set your timer for 5-10 minutes less so you can check on how fast it is baking.
Test for done-ness by inserting a shiny knife blade into the pie about one inch from the edge. When the knife blade comes out mostly clean, the pie is done. The times will vary. Glass or foil pans will cook more quickly. My cast iron skillet takes longer.
Note: If you are using an 8-inch or 9-inch pie pan, you may have extra filling. What I do is to put the extra into a custard cup, or some other small oven-proof dish and bake it in about half an inch of water in a small pan. Put it in with the pie when you reduce the oven temperature.
Combine the dry ingredients (Group 1) in a bowl and mix. (I use a whisk.) Add the pumpkin and mix. Combine the butter, milk and molasses (Group 2) and heat them together until the butter is melted. Add to the dry ingredients and mix well. Add the eggs and mix well.
Pour into an unbaked pie shell.
Bake at 425 degrees for 30 minutes, then reduce temperature to 350 degrees Fahrenheit
(180 degrees Celsius, Gas mark 4) and continue to bake for (about) 45 minutes. Set your timer for 5-10 minutes less so you can check on how fast it is baking.
Test for done-ness by inserting a shiny knife blade into the pie about one inch from the edge. When the knife blade comes out mostly clean, the pie is done. The times will vary. Glass or foil pans will cook more quickly. My cast iron skillet takes longer.
Note: If you are using an 8-inch or 9-inch pie pan, you may have extra filling. What I do is to put the extra into a custard cup, or some other small oven-proof dish and bake it in about half an inch of water in a small pan. Put it in with the pie when you reduce the oven temperature.
Apple Pie with pictures of preparation
You will need a Hot oven
Preheat to 425 degrees Fahrenheit
220 degrees Celsius, Gas mark 7
Ingredients:
A 9 inch pie shell
The filling:
French Crumb Top:
Preheat to 425 degrees Fahrenheit
220 degrees Celsius, Gas mark 7
Ingredients:
A 9 inch pie shell
The filling:
- 4 cups (950 liters) of apples (Cortlands are preferred. If they are very large, 3 apples will be enough.)
- 1/2 cup (55 g.) granulated sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
French Crumb Top:
- 1/3 cup (70 g.) butter
- 1/3 cup (72 g.) brown sugar
- 3/4 cup (90 g.) flour
Procedure:
Peel, core and slice the apples into a bowl. Mix the sugar, nutmeg and cinnamon with them.
Peel, core and slice the apples into a bowl. Mix the sugar, nutmeg and cinnamon with them.
Prepare the crumb topping by mixing the butter, sugar and flour together with a piecrust mixer* , two table knives, or a fork until it looks about like coarse oatmeal.
*If you are not familiar with a piecrust mixer, look at the equipment pictured below. My piecrust mixture is on the left in the picture with the butter and also in the bowl at the right. If you don't have one, you can use two table knives, one in each hand. Cut the butter over and over again until you have the desired crumb mixture.
*If you are not familiar with a piecrust mixer, look at the equipment pictured below. My piecrust mixture is on the left in the picture with the butter and also in the bowl at the right. If you don't have one, you can use two table knives, one in each hand. Cut the butter over and over again until you have the desired crumb mixture.
The pictures below show the 2-knives method of mixing and how the finished crumbs look.
Transfer the apples to an unbaked pie shell and cover with the crumb topping. I usually put a larger pan under the pie pan in case the juices run over. It also makes it easier to handle the hot pie.
Bake in a hot oven for about 20 minutes. Turn the oven down to moderate (350 degrees Fahrenheit) and continue to bake about 25 minutes longer. Ovens vary, so check on it once in a while. Watch to see that the crumb topping does not burn.
Bake in a hot oven for about 20 minutes. Turn the oven down to moderate (350 degrees Fahrenheit) and continue to bake about 25 minutes longer. Ovens vary, so check on it once in a while. Watch to see that the crumb topping does not burn.
Enjoy your pie.
Happy Cooking,
Ruth Ann
Chocolate Soufflé
Chocolate Soufflé is just one kind of soufflé that can be made with thick white sauce as a base. If you have never made a soufflé, I suggest this as a memorable starting point. Then you can apply your skills to make a spinach, cheese or other soufflé as a highlight of your main meal.
Ingredients for Chocolate Soufflé
- 4 Tablespoons (60 g.) butter
- 4 Tablespoons flour
- 1 cup (0.236 liter) milk, warmed
- 2 ounces (60 g.) baking chocolate (or 6 Tablespoons cocoa)
- 6 Tablespoons sugar
- 4 eggs, separated
- 1 teaspoon vanilla
How to proceed:
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
Grease a 6 quart casserole or pan with straight sides.
Start by making the thick white sauce:
In a saucepan, melt the butter. Stir in the flour. Continue stirring and cook until the mixture is bubbly, but still yellow. Remove the pan from the heat and stir in the warmed milk. Return the pan to the heat and stir until the sauce thickens. With a thick sauce it is easy to see when it has thickened. Remove the pan from the heat. Add the chocolate or cocoa and stir until they are mixed.
Now prepare the eggs. Break and separate each egg. Put the whites in one bowl and the yolks in another smaller bowl. The yolks will be combined with the white sauce. The whites will be beaten until they are stiff.
Beat the egg whites with a whisk or electric beater until soft peaks are formed, then gradually sprinkle in the sugar and continue beating until stiff shiny peaks are formed.
Add the egg yolks and the vanilla to the sauce and mix them well. Now pour the beaten egg whites into the sauce. Gently combine them by folding the egg whites into the sauce. What you are trying to do is to combine the egg whites with the sauce without letting the air bubbles escape.
Pour the mixture into the prepared casserole and bake for about 30 minutes.
How can you tell when it is done? The top should be cracked and if you insert a skewer into the center and it comes out clean.
Serve with Hard Sauce. Hard Sauce is simply Butter Icing (See Sunday Chocolate Cake above) made with less milk so that it remains rather stiff.
Happy Cooking,
Ruth Ann
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
Grease a 6 quart casserole or pan with straight sides.
Start by making the thick white sauce:
In a saucepan, melt the butter. Stir in the flour. Continue stirring and cook until the mixture is bubbly, but still yellow. Remove the pan from the heat and stir in the warmed milk. Return the pan to the heat and stir until the sauce thickens. With a thick sauce it is easy to see when it has thickened. Remove the pan from the heat. Add the chocolate or cocoa and stir until they are mixed.
Now prepare the eggs. Break and separate each egg. Put the whites in one bowl and the yolks in another smaller bowl. The yolks will be combined with the white sauce. The whites will be beaten until they are stiff.
Beat the egg whites with a whisk or electric beater until soft peaks are formed, then gradually sprinkle in the sugar and continue beating until stiff shiny peaks are formed.
Add the egg yolks and the vanilla to the sauce and mix them well. Now pour the beaten egg whites into the sauce. Gently combine them by folding the egg whites into the sauce. What you are trying to do is to combine the egg whites with the sauce without letting the air bubbles escape.
Pour the mixture into the prepared casserole and bake for about 30 minutes.
How can you tell when it is done? The top should be cracked and if you insert a skewer into the center and it comes out clean.
Serve with Hard Sauce. Hard Sauce is simply Butter Icing (See Sunday Chocolate Cake above) made with less milk so that it remains rather stiff.
Happy Cooking,
Ruth Ann
Corn Muffins
This muffin recipe uses only corn meal, no wheat flour, so these muffins are gluten-free. The texture and taste are both pleasing.
Dry Ingredients:
Dry Ingredients:
- 2 cups (288 g.) plain corn meal
- 3 teaspoons baking powder (North American double-acting baking powder)
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 egg
- 1 3/4 cups (0.413 liters) milk
- 3 tablespoons soft or melted fat
Procedure:
Pre-heat oven to
450 degrees Fahrenheit
230 degrees Celsius
Gas mark 8
First, measure the dry ingredients into a mixing bowl and measure the liquid ingredients into a smaller bowl. You can do this ahead of time so you won't be as busy at meal time.
Prepare a muffin pan (with 12 cups) by oiling it.
When you are ready to bake the muffins, heat the muffin pan for a few minutes.
Next, mix the dry ingredients together with a whisk. Then, mix the liquid ingredients. Pour the liquids into the dry ingredients, mix them together just enough to moisten them. Pour the batter into the hot muffin pan. Each cup should be about 2/3 full.
Quickly, put the pan in the preheated oven and bake for 15-20 minutes.
Happy cooking,
Ruth Ann
This recipe comes from a booklet titled North Carolina Corn Meal Cook Book published by the NC Corn Millers Association, Third printing, 1995.
Pre-heat oven to
450 degrees Fahrenheit
230 degrees Celsius
Gas mark 8
First, measure the dry ingredients into a mixing bowl and measure the liquid ingredients into a smaller bowl. You can do this ahead of time so you won't be as busy at meal time.
Prepare a muffin pan (with 12 cups) by oiling it.
When you are ready to bake the muffins, heat the muffin pan for a few minutes.
Next, mix the dry ingredients together with a whisk. Then, mix the liquid ingredients. Pour the liquids into the dry ingredients, mix them together just enough to moisten them. Pour the batter into the hot muffin pan. Each cup should be about 2/3 full.
Quickly, put the pan in the preheated oven and bake for 15-20 minutes.
Happy cooking,
Ruth Ann
This recipe comes from a booklet titled North Carolina Corn Meal Cook Book published by the NC Corn Millers Association, Third printing, 1995.
Cornbread
This is a classic essential to anyone's cooking repertoire and a great side dish for almost any meal. Plus, it's a great accompaniment to baked beans or any kind of bean salad. Everyone will love it!
This recipe also comes from a booklet titled North Carolina Corn Meal Cook Book ( page 10.) It was Published by the NC Corn Millers Association, Third printing, 1995.
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
I bake this in a 10-inch round pan. I like to use a skillet and heat it in the oven first. You can also use muffin or cornstick pans.
Ingredients:
This recipe also comes from a booklet titled North Carolina Corn Meal Cook Book ( page 10.) It was Published by the NC Corn Millers Association, Third printing, 1995.
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
I bake this in a 10-inch round pan. I like to use a skillet and heat it in the oven first. You can also use muffin or cornstick pans.
Ingredients:
- 1 cup (144 g.) plain corn meal
- 1 cup (120 g) flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 1/4 cup (0.295 liters) milk
- 2 tablespoons melted butter
- 2 well beaten eggs
Procedure:
**NOTE: To make lighter, cream butter with sugar. Also beat eggs separately and fold stiffly beaten whites in last.
Happy Cooking,
Ruth Ann
- Sift or mix dry ingredients in a large bowl.
- Beat eggs, milk, and butter in a separate bowl. Add to dry ingredients; beat lightly until thoroughly mixed.
- Pour into greased round or square cake pan, or into muffin or corn stick pans.
- Bake for 15-20 minutes.
**NOTE: To make lighter, cream butter with sugar. Also beat eggs separately and fold stiffly beaten whites in last.
Happy Cooking,
Ruth Ann
Popovers
Preheat the oven to 425 degrees Fahrenheit
Hot oven
220 degrees Celsius
Gas mark 7
Prepare a 12-cup muffin tin by coating each cup with oil.
Hot oven
220 degrees Celsius
Gas mark 7
Prepare a 12-cup muffin tin by coating each cup with oil.
Ingredients:
- 2 eggs
- 1 cup (0.236 liter) milk
- 1 cup (120 g) flour
Procedure:
For detailed instructions see the Blog from April 15, 2013
Mix the ingredients half an hour or more ahead of time and let them rest in the refrigerator.
In a 1 quart, or larger bowl, combine the eggs and milk using a whisk or similar tool. Add the flour and mix again. The batter will look lumpy, but that is ok. It doesn’t need to be beaten a lot, just combined. The lumps will disappear either while it is resting in the refrigerator or while it is baking. Once you have it mixed, put it in the refrigerator until you are ready to bake the popovers. Plan on 15 minutes for final preparation and 25 minutes for baking.
When ready to bake, mix the batter again briefly. Pour, or ladle it into the greased muffin cups. Each cup should be half to two thirds full of batter, not more. Place the muffin pan in the middle of a pre-heated oven and bake for 25 minutes. Do not open the oven door while they are baking.
After 25 minutes remove the pan from the oven and serve the popovers hot. If they are hard to remove from the pan, let them sit a few minutes and they will probably loosen. If they stick to the pan, use more oil on the pan next time.
Popovers are good with gravy, butter or jam.
Happy cooking,
Ruth Ann
For detailed instructions see the Blog from April 15, 2013
Mix the ingredients half an hour or more ahead of time and let them rest in the refrigerator.
In a 1 quart, or larger bowl, combine the eggs and milk using a whisk or similar tool. Add the flour and mix again. The batter will look lumpy, but that is ok. It doesn’t need to be beaten a lot, just combined. The lumps will disappear either while it is resting in the refrigerator or while it is baking. Once you have it mixed, put it in the refrigerator until you are ready to bake the popovers. Plan on 15 minutes for final preparation and 25 minutes for baking.
When ready to bake, mix the batter again briefly. Pour, or ladle it into the greased muffin cups. Each cup should be half to two thirds full of batter, not more. Place the muffin pan in the middle of a pre-heated oven and bake for 25 minutes. Do not open the oven door while they are baking.
After 25 minutes remove the pan from the oven and serve the popovers hot. If they are hard to remove from the pan, let them sit a few minutes and they will probably loosen. If they stick to the pan, use more oil on the pan next time.
Popovers are good with gravy, butter or jam.
Happy cooking,
Ruth Ann