Yogurt Cake
Recipe
by Chef Linda S.
Yield: 8 servings
Ingredients:
4 Lg.
Eggs
7 oz. Flour
1
tsp. Baking Powder
10 oz. Sugar
6 oz. Salad
Oil
6 oz. Yogurt
1 tsp. Vanilla Extract
6 Drops Lemon Juice
Preparation:
Preheat oven to 350 degrees F., Weigh out all ingredients on a kitchen scale. Using
an electric mixer with whip
attachment, beat the eggs, vanilla and sugar for 5 minutes until light and
fluffy.
Combine the flour and baking
powder in a mixing bowl and sift together. Add the oil and yogurt and mix together, fold into the egg mixture on low speed and then add lemon juice. Mix on low for 1 more minute. Turn off mixer, spray non stick canola oil in a spring form or animal shaped pan, pour in the batter and place in oven on top rack. Bake for 40 minutes or until cake is springy to the touch.
Remove cake from oven and place on a bakers
cooling rack for 30 minutes, if a springform pan is used, simply unmold it. If
an animal or character shape pan is used, place parchment paper on cake and add
a pan to the top, flip it over and bang it out, serve with seasonal fresh
fruit!
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Blueberry Cobbler
Recipe by Chef Gregory
Ingredients : Crust : 7 oz. Flour 1 oz. Sugar 1/2 oz. Baking Powder Salt, pinch 5 oz. Milk 2 oz. Butter, cut into small pieces Whole
Nutmeg, grated, just a pinch Filling : 2 C.
Blueberries, washed and drained 2 Tbsp. Cornstarch 2 oz. Sugar 8 oz. Buttermilk 2 Lg. Eggs, Beaten 1 oz. Melted Butter 1 teaspoon vanilla extract
Method :
Pre-heat oven to 375 degrees F., To prepare crust place all dry ingredients in a mixer, using the paddle
attachment, blend for 1 minute. Add the butter pieces and blend to a cornmeal like consistency, add milk and blend until mixture is smooth dough. Grease a small baking pan and press dough into the bottom of the pan. Combine all filling ingredients in a mixing bowl and beat together with
a Wire whip, add blueberries and pour over crust. Bake 25 to 35
minutes or until lightly browned. Cool and serve.
Carrot Cake
Recipe by Chef Ed
Ingredients : 9 oz. Carrots, grated 2 C. Brown Sugar 4 oz. Salad Oil 3 lg. Eggs Salt, pinch 2 C. AP Flour 1 tsp. Baking Soda 1 tsp. Cinnamon 2 oz. Water 1/2 pc. Whole
Nutmeg, grated Icing (optional): 1 lb. Cream Cheese, softened 1/3 C. Powdered Sugar 1 teaspoon Vanilla Extract
Method :
Pre-heat oven to 350 degrees F., Grate the carrots using a medium grater. Using a mixer with the paddle attachment, beat together the sugar, eggs and oil, add spices and vanilla, blend for 1 minute. Combine all dry ingredients in a stainless steel mixing bowl and beat together with
a wire whip, gradually add to the mixer, add carrots and water., using a red rubber spatula scrape bowl, mix for a few more seconds. Grease a 9 in. x 11 in. x 3 in deep baking pan, pour batter into pan, place in oven near the top, bake 40 - 50 minutes or until springy to the touch. Let cool before eating or overnight before icing the cake. For the icing, simply add the cream cheese to the mixer with the paddle attachment, beat on medium high for 2 minutes, scrape the bowl, add powdered sugar and vanilla , whip until fluffy! After spreading a thin layer on top of the cake, a few Tbsp. of frosting can be colored to make small carrots, with a few drops of orange color and green color. Use a pastry bag and small tube to pipe these ontop of the cake.
Chefs Note: This is a great cake, enjoy it often and pass the recipe on to your family.
Basic
White Cake
Ingredients -
2 1/4 cups cake flour
1 1/2 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
4 egg whites
Method - Pre-heat oven to 350 degrees F., Grease and flour a Nonstick Bundt Pan. Mix flour, sugar, baking powder, salt and shortening in a
mixing bowl. Add 2/3 cup of milk and vanilla, beat for 2 minutes, scraping bowl. Add remaining milk and egg whites, beat 2 more minutes. Bake
for 35 to 40 minutes.
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