as served at Run 1234, 24 April 2012, SHD & Sister Act's abode, baked by Insatiable Thirst

 

1-2-3-4 Cake from http://www.hillbillyhousewife.com/1234cake.htm

1 cup soft margarine (2 sticks) - 226g butter
2 cups sugar
4 medium eggs
1 tablespoon baking powder
1 teaspoon each salt and vanilla
3 cups flour
1 cup milk

Get out a nice big bowl. Use electric beaters to cream together the margarine and sugar. Beat them together until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Everything should be light, fluffy, and satiny smooth. Add the baking powder, salt and vanilla. Mix well with the beaters. Add the flour alternately with the milk, in about 3 batches. Beat the batter smooth. Turn the cake batter into a large well oiled 3-quart tube pan, or a 9 by 13-inch rectangular pan. Bake at 350F (175C). The tube pan should bake about an hour, and the rectangle pan should bake about 40 minutes. The cake will shrink away from the sides of the pan when it is done. This is a large and dignified cake. It doesn’t need frosting because it is so rich. But if you insist on gilding the lily, a thin glaze is most appropriate. Slice it thinly and serve with cut up fruit, either fresh or canned.

+++

Cream Cheese Frosting from http://www.tastebook.com/recipes/402741-Cream-Cheese-Frosting

1 8-ounce package cream cheese, softened
1/2 cup butter, softened 
2 teaspoons vanilla 
5 3/4-6 1/4 cups sifted powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.

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IT notes: cups are the American cups. bundt pan took about 45 mins. I opted for frosting as it came out a little ugly from the pan - cake did not "shrink from the pan". Used probably 3 cups icing sugar for the frosting.

as served by Orgasmus on Run 1225, 21 Feb 2012 at Sister Act and SHD's abode.

Be sure to read the comments for each recipe as they often have very good tips and alternatives...

General Tso's Tofu

http://chinese.food.com/recipe/general-tsos-tofu-96563

I used the hard tofu chunks you can buy in Cyprus.  I boiled them, then soaked them in the main sauce for an hour or so.

Hot and Sour soup

http://www.food.com/recipe/spicy-hot-and-sour-soup-with-pork-249460

The mushrooms, bamboo shoots, and pork are not important, use whatever you have to fill it up.

Soya Chicken

http://www.food.com/recipe/soya-chinese-chicken-130100

I use small chicken thighs, wings work also.  This is a good base to start from for home BBQ...

as baked for Ultimate Frisbee players by Insatiable Thirst

2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice (equal parts cinnamon, nutmeg, cloves)
1 1/2 cups sugar
1/2 cup butter/margarine
2 eggs
3 ripe bananas
1 tsp vanilla 
1 cup pecans

Mix and bake at 350F/180C, 30-45 min for a loaf, 15 mins for 12 mini muffin pans, 20 mins 6 muffin pan

Note: I omitted the nuts. Also had to cover the loaf at 20 mins and ended up baking for 1 hour (but then my oven may have started off too high)

recipe courtesy of Doggy Style, as served at Run 1154

 

Ingredients:
* 1.5kg cyprus pumpkin or butternut squash, peeled and roughly chopped 
* 4 tsp sunflower oil 
* 1 onion , sliced 
* 1 tbsp grated ginger 
* 1 lemongrass , bashed a little or teaspoon crushed lemongrass 
* 4 tbsp Thai red curry paste 
* 400ml can coconut milk 
* 850ml vegetable or chicken stock
* 1 or 2 red chillis (optional)
* lime juice and sugar, for seasoning
* 1 red chilli , sliced, to serve (optional)

 


1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half a little oil and seasoning and cover with aluminium foil, then roast for 30 - 45 mins depending on the size of the pieces. They should be tender, but if they seem a little undercooked, it won't make a difference because you will cook them longer in the pot. 

2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then take out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender. Return to the pan to heat through, seasoning with salt, pepper, lime juice. Serve drizzled with the remaining coconut milk and scattered with chopped chilli, if you like.

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