Kek Lady Baltimore | Gabungan 4 rasa coklat yang sangat sedap | Step by step hingga jadi
Kek #LadyBaltimore. Cantik kan nama kek ni. Kek zaman mak-mak kita. Dulu pelik, kenapa ramai sangat yang tanya resipi kek ini. Sedap sangat ke? Belek2 buku resipi lama, rupanya ada resipinya. Bila dah buat, rupanya kek ini besar, moisssst, dan sedap sangat. Patut la legend. Dulu hingga kini menjadi kegemaran. So, inilah resipinya:
Bahan-Bahan:
500 gm mentega asli (pure butter) Kalau guna jenama Anchor letak 2 buku 454 gm dah ok.
170 gm gula kastor
10 biji telur gred A (anggaran 580 gm)
350 gm susu pekat
200gm kaya
200 gm chocolate milk compound
2 sdk esen vanila
1 botol kecil browning sugar (50 gm) (gula hitam Sarawak)
200 gm tepung gandum
200 gm horlick perisa asli (original)
100 gm Vico
100 gm serbuk coklat
100 gm Milo
Music: Rain
Musician: @iksonmusic
#kekkukussarawak #keklapissarawak #kekkukusbasah
CI Living Lady Baltimore Cake
Check out a cake recipe from Family to Table.
This recipe for Pavlova Nouveau is delicious
Maryl Elizabeth Plovanich, executive pastry chef at the Lord Baltimore Hotel, shows how to make Pavlova Nouveau. Subscribe to WBAL on YouTube now for more:
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Betty's Dreamy Italian Cream Cake
Betty demonstrates how to make a Dreamy Italian Cream Cake. This is a light, delicate cake that contains flaked coconut. I am using it for my Easter cake this year.
Dreamy Italian Cream Cake
½ cup butter, softened
½ cup shortening, softened (I used butter-flavored Crisco, but any shortening will work, including more butter.)
2 cups sugar
5 eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk (I used 1 cup skim milk + 1 tablespoon lemon juice.)
1 cup flaked coconut
Perfect Pecan Cream Cheese Frosting (from Betty's Kitchen)
pecan halves and chopped pecans for garnish
In a large mixing bowl, beat ½ cup butter and ½ cup shortening at medium speed of an electric mixer until light and fluffy. Add 2 cups sugar, a little at a time, beating well as sugar is added. Add 5 egg yolks, one at a time, beating well after each addition. Add 1 tablespoon vanilla, and beat well. In a medium-sized bowl, combine 2 cups all-purpose flour and 1 teaspoon baking soda. Stir together. Add flour mixture to the cake batter, alternately with 1 cup buttermilk, beating on low speed of mixer after each addition, until all of the flour mixture and buttermilk are mixed into the batter. Stir in 1 cup flaked coconut. Beat 5 egg whites until stiff peaks form. Fold beaten egg whites into batter. Pour cake batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees (F) for 25 minutes, or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes. Loosen with a knife and remove cake layers from pans and allow to cool on wire racks or flat surfaces (such as trays or shallow baking pans). When cool, spread Perfect Pecan Cream Cheese Frosting between layers and on top and sides of cake. (This is demonstrated in the Perfect Pecan Cream Cheese Frosting video in Betty's Kitchen.) Garnish top of cake with pecan halves and chopped pecans, if desired. I hope you enjoy this wonderful cake! Happy Easter, with love!—Betty ♥♥♥♥♥
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Lady Baltimore Cake | Southern Living
Delicate and light in texture, this pillowy white cake is enhanced by the syrupy sweetness of dates and raisins and the rich aroma of rum.
Get the Recipe:
Ingredients:
CAKE
2 1/4 cups cake flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
10 tablespoons unsalted butter, cubed at room temperature
1 cup buttermilk
2 eggs
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon almond extract
FILLING
1/2 cup pitted dates, chopped
1/2 cup golden raisins
1/2 cup water
1 tablespoon honey
1 1/2 teaspoon rum extract, divided
1/2 cup chopped walnuts, toasted
FROSTING
4 egg whites
1/8 teaspoon salt
2 cups sugar
2/3 cup water
1/2 teaspoon light corn syrup
1/2 teaspoon vanilla extract
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BEST EVER Crab Cakes: Restaurant Style
My favorite way to make #crabcakes ! Hope you enjoy them as much as I do.
CRAB CAKE RECIPE:
2 tablespoons Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
1/2 teaspoon salt and pepper
1/4 cup Finely Diced Celery [from one stalk]
3 tablespoons Finely Chopped Fresh Parsley
2 large eggs
1 pound Lump Crab Meat [real crab]
1/2 cup Panko Breadcrumbs
canola, veg, grapeseed, or avocado oil, for cooking
DIRECTIONS:
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Taste and adjust seasoning if needed. With a rubber spatula, add in large eggs and crab meat gently (check the meat for any hard cartilage) and Panko breadcrumbs. Gently fold the mixture together until just combined. [Don't mix with fork or it will shred crab meat apart]. Shape crab cakes (with ice cream scoop or measuring cup of even size) and place on lined baking sheet. Cover and refrigerate for at least 30 minutes-1 hour.
In a large nonstick pan, heat oil to medium-high heat. Place the crab cakes in skillet and cook until golden brown, 3 to 4 minutes per side. Serve with remoulade, tartar sauce, or fresh lemon juice. or a squeeze of lemon.
As always, thanks for watching. Be sure to like and subscribe! Peace, Love, and Good Food until next time.
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