Kosher Unleashed: Shabbat,Late start...

Friday, July 23, 2010

Shabbat,Late start...

Had a late start preparing this shabbat. I have saved laundry cleaning for today and got home after 2:00 p.m.etc and this old girl is slowing down.So went back to a few easy things. When all else fails ...apricot chicken always works . I mixed some organic apricot jam with crushed garlic, lemon ,salt ,paprika,pepper, cane sugar and some fresh sliced apricots. You would really have to be a incapable person to fail this recipe. Just mix ingrediants lay on top of chicken and Bake uncovered at 360 degrees for an hour ,give or take.Look how good they look!

Salade cuite or Moroccan cooked salad is ALWAYS a must. recipe to follow. See photo.

Also ,had to make southern corn cakes .Thank goodness my daughter is baking her famous killer chocolate chip cookies and some of the salads for this meal.

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Ingredients

1 3/4 cups margarine, softened
1 3/4 cups white sugar
6 eggs
2 cups confectioners' sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

vanilla cupcakes:

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). Makes about 12 cupcakes Source: Hay, Donna. Modern Classics Book 2. Harper Collins Publishers Inc. New York: 2003. Patent, Greg. Baking in America. Houghton Mifflin Company. New York: 2002. Vanilla Cupcakes: 1/2 cup (113 grams) unsalted butter, room temperature 2/3 cup (130 grams) granulated white sugar 3 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon (optional) 1 1/2 cups (195 grams) all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) milk Buttercream Frosting: 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 1/2 cup (113 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 2 tablespoons milk or light cream Assorted food colors (if desired) Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith). Join Our New & Featured Recipes Email List Featured Recipes Lemon Blueberry Bread Ice Cream Sandwiches Apricot Tart Cherry Tart Banana Streusel Bread Watermelon Bombe Cheesecake Squares Ice Cream Cones Blueberry Buckle Ricotta Cheesecake Dulce de Leche Frozen Yogurt Peach Pie Blueberry Pie Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz0ujh2mFnn

Tunnel of Fudge

Friday, July 23, 2010

Shabbat,Late start...

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