Making a Dundee Cake

Dundee cake makes an excellent christening, wedding or Christmas cake which will keep for some months in a tin.

The following ingredients are required:

• 6 ounces of butter
• 6 ounces of sugar
• 4 small eggs
• 1 heaped tablespoon of ground almonds
• 1 cup of sultanas
• 1 cup of currants
• 1 cup of chopped mixed peel
• 2 tablespoons of milk which has been boiled and cooked with 1 tablespoon of sugar
• 3 ounces of halved glacé cherries
• grated rind and the juice of half a lemon
• 1 level teaspoon of baking powder
• 1 tablespoon of brandy
• 1 ounce of blanched split almonds, and a pinch of salt.

Firstly the dried fruits have to be prepared, and this needs to be done several hours prior to making the cake, which makes it impossible for them to sink to the bottom, and brings out the flavour and juices.

You need to put the glacé cherries, sultanas, currants and peel into a casserole, and mix them thoroughly with the hands, cover with a lid or foil and put into a slow oven (220-240° F.) until it is well heated through, stirring it at least once with a fork, for about 20 minutes, or until it is sticky.

Take it out, and let it get completely cold before using. Rolling dried fruit in flour makes the cake hard, and washing has the same effect.

Next cream the butter well, work in the sugar, and when white and creamy add the eggs one at a time alternately with a good sprinkle of flour, beating well all the time.

Stir in the ground almonds, and add the dried fruits, peel and the lemon rind and juice, also a pinch of salt.

Mix the remaining flour with the baking powder, mix it into the mixture, and finally stir in the brandy or rum.

Turn into an 8-in. cake tin that has been greased and lined with greased paper.

Cover with foil and bake in a slow to moderate oven (300 degrees F.) for about 2&1/2 hours. Half-way through cooking time remove the paper and scatter the split almonds on top. Test with a skewer before removing from the oven, and 5 minutes before it is ready brush over the top with the sweetened milk, then put it back to give it a nice glaze when it is dry.

Finally and very importantly, do not remove from the tin until it is cold.

How to Make a Delicious Pineapple Dessert Pie

When it comes to making home made dessert pies, you don't have to slave for hours making a recipe that is difficult and time consuming. This particular recipe was given to me 25 years ago by my grandmother and to this day, it is one of our favourites to make.

You can purchase two pre-made pie shells or make your own pie crust using your favourite recipe. Once the pie has completely cooled to room temperature, you will want to store it in the refrigerator.

When it comes to serving it, I recommend vanilla ice cream, vanilla yoghurt or some whipped topping. If desired, you can place a few fresh cherries on top of your chosen topping right before serving.

Pineapple Pie Recipe

Ingredients:

• 3/4 cup granulated sugar
• 3 tablespoons quick cooking tapioca
• 1/4 teaspoon table salt
• 4 cups fresh pineapple, chopped into pieces
• 1 tablespoon fresh lemon juice
• 2 unbaked pastry shells
• 1 tablespoon butter or margarine

Preheat oven to 350 degrees.

In a small mixing bowl, combine the granulated sugar, tapioca and table salt. In a large mixing bowl, combine the chopped pineapple pieces and lemon juice. Gently stir the sugar mixture into the pineapple mixture to combine all ingredients together. Let this mixture stand at room temperature for approximately 15 minutes.

Pour mixture into an unbaked pastry shell and dot the top with butter or margarine. Use the second pastry shell to make a top crust, seal the edges with a tad of water if necessary.

Bake in a preheated 350 degree oven for 35 minutes or until done. Cool pie to room temperature and then refrigerate.





About the Author:
Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly.blogspot.com for additional free recipes and cooking tips.

Article Source: How to Make a Delicious Pineapple Dessert Pie

How to Make a Chocolate Chiffon Homemade Pie

When it comes to making a home made chocolate chiffon pie, this recipe is one of the best that I have tried. What I really like about this one is the light and fluffy consistency to it and just the right amount of chocolate flavouring.

The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

Ingredients:

• 1 unbaked pastry shell (9 inch)
• 1 envelope of unflavoured gelatin mix
• 1/4 cup of tap water
• 1/2 cup granulated sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon table salt
• 1 1/4 cup cold milk
• 3 egg yolks
• 1 cup of heavy whipping cream
• 3 egg whites
• Whipped cream for garnishing

Remove unbaked pie shell from package and bake in your oven according to package directions, remove and set aside to cool.

In a large bowl, add in your water and then sprinkle the unflavoured gelatin mix over top. Let the mixture stand at room temperature for 5 to 7 minutes to softened it up.

In a large saucepan, combine the granulated sugar, cocoa powder and table salt. Stir in the cold milk and egg yolks using a non stick silicone spatula. Cook this mixture over low heat, stirring it constantly to prevent scorching, until the mixture begins to thicken. You do not want to boil the mixture! Remove pan from heat. Stir in the gelatin mix until it has dissolved. Place mixture into a bowl and chill it in the refrigerator until it becomes syrupy, about 20 to 25 minutes.

In a separate bowl, whip the cream with an electric mixer until it becomes stiff. Gently fold the whipped cream into your chilled chocolate mixture. Slowly beat in the egg whites until all ingredients have been combined.

Pour the entire mixture into your prepared baked pie shell. Cover the pie plate and place into the refrigerator for 2 to 3 hours to chill and to firm up. Garnish with some whipped cream before serving if desired.





About the Author:
Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly.blogspot.com for additional free recipes and cooking tips.

Article Source: How to Make a Chocolate Chiffon Homemade Pie

Mastering The Challenges Of Chocolate Candy Making

The art of chocolate candy making has been employed for many years to entice those people who love sweets. An individual has the ability to make perfect chocolate candy if they only give it a try.

Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.

Ensure Dry Chocolate Mold

Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.

When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.

Effective Chocolate Tempering

One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.

This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.

Chocolate candy making has been around for many generations. The people of ancient history created savoury treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.

Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.

Interesting Chocolate Statistics

Just about everyone loves the sweet temptation of chocolate.

Here are some intriguing statistics and facts:

1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.

2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.

3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholesterol.

4. It is not physically addictive and does not cause acne, as shown in several medical studies.

5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.

6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.

7. It can be frozen for up to six months. It is best to seal it in a zip lock bag before freezing.

8. In general, the shelf life is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store it in cool dry areas 55-60 degrees F.

9. U.S. manufacturers use 3.5 million pounds of whole milk every day to make chocolate.

10. The largest candy bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.

11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.

12. Chocolate is America's favourite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavours.





About the Author:
Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For more personalized gift ideas, go to Chocolate Baby Shower Favors and for more candy gift ideas, see Candy Baby Shower Favors

Article Source: Interesting Chocolate Statistics

Recipe - Apple Soufflé

Apple soufflé is one of my favorite dishes which not only I like to eat and also I like to cook it. I have done different experiments with the recipe of apple soufflé but the best one is here which I am sharing with you. I hope you will also try it and will definitely admire it. For having a good result of the apple soufflé few things you have to understand. Sometimes people complain that the soufflé doesn't rise when they try to make it in oven. So, first they have to check the oven either it is air tight or not, and is the right temperature have been given. Then sometimes people do not pre-heat oven well. It also gives bad result.

INGREDIENTS:

• 1 medium apple,
• 2 tablespoons water,
• 1 teaspoon lemon rind,
• 1 tablespoon apricot jam,
• 2 tablespoons castor sugar,
• 2 tablespoons butter,
• 1 tablespoon refined flour,
• 3/4 cup milk,
• 1/4 cup apple juice,
• 3 eggs (separate egg yolks and whites),
• Cream for garnishing.

METHOD:
Mix apple, water, lemon, rind, apricot jam and water in a saucepan and stir over medium heat constantly. Lower the heat when sugar dissolves and cook for another 5 minutes. Take it off from flame when sauce turns thick, keep it aside and let it cool. Melt butter in a separate saucepan and stir in refined flour. Mix this mixture well. Add milk and apple juice in it. Mix well. When mixture becomes thick, transfer it to a large bowl and add the apple mixture along with the egg yolks. Beat egg whites in a separate bowl with an electric beater till stiff, then fold into the apple mixture. Place small oven proofed dishes on an oven tray and spoon the mixture into the dishes. Bake in a pre-heated oven at 180 C for 20 minutes. When they turn golden, take them out of the oven. Whisk cream and spread it on top before serving.

A delicious Apple souffle is ready for serving.

Ten Ways to Make a Chocolate Cake With a Boxed Mix

We make cakes from scratch. We also use a boxed mix as our base and then add to it when making a cake.

I'd like to share several ideas for using a boxed mix as your base:

1. Make the cake according to package directions but add in either chocolate chips or mini M&M's. Use between one and two cups of chips or morsels. Mix in at the end and then bake as directed.

2. Make one white cake and one chocolate cake. Make one cake a swirl cake. Pour the white cake batter into the baking dish. Now create several lines of chocolate batter. Use a butter knife and swirl in the white cake mix. When done, cook the remaining chocolate cake and you've now got one swirl cake and one chocolate cake.

3. We happen to like mayonnaise in our house. Start with a box of chocolate cake mix. Add in one cup of mayonnaise, one cup of water and three eggs. Mix it together and then bake at 350 degree for about 30 minutes.

4. Start with your box of chocolate cake mix. Add in two eggs, one box of instant chocolate pudding and 1¾ cup milk. We use non fat milk. If you use 2% or whole milk, your cake will be a bit creamier. If you want to stir in chocolate chips, add them at the end. Bake about 45 minutes at 350 degrees.

5. Instead of the liquid called for on the box, use chocolate milk. It adds to the chocolate flavor of the cake.

6. Add frozen fruit to your box mix. These have to be lightly mixed in at the end. Frozen raspberries are wonderful in chocolate cake. You'll have to cook the cake a bit longer than the package directions on this one. Test it with a toothpick in the middle.

7. Make a layer cake and use marshmallow cream in the center. Kids love this gooey center.

8. If you enjoy the taste of coffee, add in coffee flavored liqueur. Add in about ½ cup. This should replace some of the liquid called for on the box.

9. We really like Heath bars. Break up Heath bars and add them to your cake mix. You end up with a toffee taste in your chocolate cake.

10. Do you like Black Forest Cake? Use one box of cake mix, ¼ cup oil, 2 eggs and ½ cup water. Mix it all together and pour into pan. Then pour one, 21 ounce can of cherry pie filling over the top and bake about 45 minutes at 350 degrees.

These are ten ideas to use a cake mix that can often be bought for around a dollar. Try experimenting with other ingredients you already have in the house. These are all fun ways to spice up an ordinary chocolate cake mix.

About the Author:
Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

Article Source: Ten Ways to Make a Chocolate Cake With a Boxed Mix