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How To make Sweet Potato Currant Mini Bundt Cakes
2 Oranges
1/2 c Currants
2 Jars (4-ounce) sweet
Potato baby food puree 1 c Nonfat milk
1/2 c Thawed frozen egg
Substitute 2 c Cake flour
1 1/3 c Sugar
1 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.
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Cream Scones with Currants | Everyday Food with Sarah Carey
Yesterday I showed you how to make a savory French-toast BLT for Mother's Day. Today I'll sweeten the deal by showing you how to make super-tender cream scones. You won't believe how easy they are to make -- in less than half an hour, you'll be able to serve Mom bakery-worthy treats straight from the oven.
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Watch to see the trick for making the scones as tender as possible. I'll be making currant scones, but I'll also show you a few of my favorite variations. What's your mom's fave?
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Recipe Ingredients:
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)
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Nutritional Info:
Per serv: 464 cal; 25 g fat; 7 g protein; 56 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cream Scones with Currants | Everyday Food with Sarah Carey
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Join Martha as she shares four of her favorites: lemon bundt cake, Devil's bundt cake, whipped cream cake, and applesauce spice cake. Perfect for any celebration.
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0:00 Introduction
0:04 Lemon Bundt Cake
5:59 How to Make Devil’s Bundt Cake
11:47 Whipped Cream Cakes
22:50 Baking Bonus: Basic Glazes
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Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Cretia Cakes 6pack Mini Lemon Bundt Cakes with Glaze
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Cretia Cakes 6pack Mini Lemon Bundt Cakes with Glaze
Indulge in this Southernstyle cake made with premium ingredients like butter and pure cane sugar. Moist lemon cake is topped with a lemon glaze, evoking an authentic taste of the South. Makes a great pairing with tea, coffee or ice cream.
What You Get
(6) 4.69 oz. Mini Lemon Church Lady Bundt Cakes (approx. 1.8 lbs. total)
Good To Know
Contains wheat, eggs, milk and soy. Manufactured in a facility that processes nuts/peanuts.
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Kid Got Furious And Started Hitting His Sister When She Smashed His Face In The Birthday Cake
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Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking
Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
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DC Cake (4) 8oz Baby Cakes Sampler on QVC
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DC Cake (4) 8oz Baby Cakes Sampler
Can't decide what your favorite flavor of yummy DC sweet potato cake is -- cookies and cream, salted caramel, strawberry lemonade, or lemon blueberry? Decisions, decisions... From DC Sweet Potato Cake.
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