Plain Seed Cake:
1 cup flour
0.5 tsp baking powder
pinch of salt
0.5 cup butter
0.5 cup sugar
3 tsp caraway seed
1 egg, beaten
milk
Sift together the flour, baking powder and a pinch of salt. Cut in the butter until the mixture resembles fine bread crumbs. Add sugar, caraway seed and mix thouroughly. Make a well in the center and add the beaten egg and mix slowly. Pour in sufficient milk to bind it all together to make a stiff dropping consistency. Pour into a greased and floured cake or loaf pan. Bake at 375 for 30 min.
Rich Seed Cake:
1 cup butter
1 cup granulated sugar
2 beaten egggs
1 tsp caraway seed
1/3 cup candied orange peel
pinch of nutmeg
1 cup flour
0.5 tsp baking powder
0.25 cup brandy OR
0.25 light cream
Cream together butter and sugar. Gradually add the beaten eggs and a little flour at the same time to prevent curdling. Mix in the caraway seed, candied peel and a pinch of nutmeg. Carefully incorporate the rest of the flour sifted with the baking powder. A little brandy can be added as liquid, but this is optional. Milk or light cream may be substituted. The cake will keep longer with the brandy. Bake 1 hour at 400 degrees.
I've only made the first recipe, and can't vouch for the second. With the first, I've made it with only half the butter, and it turned out fine, not as rich though..
.7-Up Cake
3/4 pound butter 6 cups flour, divided
5 eggs
2 tablespoons lemon extract
3/4 cup 7Up
Directions:
Preheat oven to 325 degrees. Combine butter and 3 cups flour. Add eggs, one at a time, followed by remaining flour and lemon extract. Fold in 7Up. Pour into a well-greased bundt pan and bake for 1 hour.
Aebleskiver Ingredients
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying
Directions
1 Note: You will need an aebleskiver pan to cook these properly. Beat the whites stiff.
2 Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. 3 Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Almond Ice Cream
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1tsp kirsch
Pound the almond into paste.
Add milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture to a boil. Remove from heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
Add almond milk and mix well with wooden spoon.
Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.
I think you can probably use instant almond paste or almond extract instead of pounding almond. Be careful that the paste or extract is sweetened or not. Also, you can add chopped fruits or nuts into the mixture. Just use your imagination and creativity.
Hope you would enjoy them!
Almond Joy Cookie Balls Ingredients
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
3 Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie. 4 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
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