Food recipes

Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake.

Strawberry-Cream Cheese Glaze
Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners’ sugar until blended.

Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir
in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and
maple extracts until well combined.

Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick
inserted in the center of the cake comes out clean. Cut into 12 pieces.

Add the vegetable oil, honey, yohgurt and vanilla extract. Stir thoroughly.

Stir in the flour and baking soda; mix well.

Stir in the shredded coconut and mix thoroughly.

Spoon a shallow layer of the mixture into a greased cake pan.

Add a layer of nectarine slices and a pinch of cinnamon.

Continue to layer until all the nectarine is finished.

Bake at 350°F (175°C) for about 40-50 minutes.

Cream butter and sugar. Add eggs. Add 3 cups flour sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and chopped pecans; stir into batter. Add vanilla extract. Pour into tube pan, greased and double lined with wax paper. Bake for 3 hours. Cool in pan.

Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan well, then dust with flour.

Position oven rack to the middle. Preheat the oven to 325 degrees F. Chop the nuts and grind them a little at a time. They should not be too coarse or too fine. Set aside.

Beat egg whites until fluffy. Add salt and continue beating until whites are stiff. Add yolks, one at a time, and continue beating until they are incorporated.

Mix the dry ingredients together and, beating at low speed of an electric mixer, gradually add them to the eggs. Add the brandy and almond extract, mix well, then pour the batter into the prepared pan.

Bake for 1 1/4 hours. Remove the cake from the pan after it is cold. This cake keeps indefinitely if stored in a cool, dry place. Do not store it in the refrigerator.

Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.

In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.

Pour mixture into prepared baking pan. Bake until surface is golden brown and a wooden pick inserted in center comes out clean, 40 to 50 minutes. Remove from oven, and allow to cool in pan until slightly warm.

To release cake from pan, remove springform ring. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners’ sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.

Yield: 8 to 10 slices.

Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.

Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.

Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a long-tined fork. Pour about two-thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.

Mix all ingredients.

Melt chocolate and butter over a double boiler. Stir in chocolate liqueur.

In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating. In a medium bowl, sift the confectioners’ sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl? dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with vanilla ice cream.

For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.

For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool

For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack.

NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf shape.