Seasons & Holidays Archives - Page 305 of 430

Yellow Cake/Cupcake Recipe

Dry Ingredients:

*3/4 cup All-purpose Flour
*3/4 cup Cake Flour
*1 1/4 teaspoons Baking a Powder
*1/4 teaspoon Sea Salt

Wet Ingredients:

*1 cup Sugar
*1/2 cup Butter, at room temperature
*1 teaspoon Vanilla
*Whole Egg and 1 Egg Yolk
*1/2 cup Milk, plus 2 tablespoons or Sour Cream (same measurements)

Note: We doubled this recipe to make two round 8 inch layer Cakes. (The recipe doubles well!)

Pre-heat oven to 350*F.

Cream together the wet ingredients and slowly add the dry ingredients. Mix until smooth.

The above recipe makes 12 cupcakes and bake for 25 minutes or in an 8 inch round greased cake pan, baking time is the same.

Cake Recipe adapted from Relish

Caramel Frosting

*2 Tablespoons Butter
*3 Tablespoons Milk
*1/2 cup Brown Sugar
*1 cup Confectioners’ Sugar
*1 teaspoon Vanilla

In a saucepan add butter and milk, heat on medium heat just until butter is melted and then add brown sugar and boil one minute. Remove from heat and Beat in 1/2 cup of confectioners’ sugar, let cool slightly and add vanilla plus 1/2 cup of confectioners’ sugar beat until smooth, add more milk if frosting is too thick.

Frosting Recipe Adapted from Allrecipes

Orange Glass Candy Fire

*2 cups Sugar
*1/4 cup Light Corn Syrup
*1/4 cup Water

**1 tablespoon Orange extract, or flavoring of your choice

**Food coloring, 1/2 teaspoon Orange or until color you desire

Combine the sugar, light corn syrup and water on medium heat and bring to a boil, now without stirring (we used a coated cast Iron pot). **(Flavoring and coloring are added after your candy is done cooking) cook to hardball stage.

Making hard candy takes about 25 minutes to cook so be patient and use a candy thermometer to cook to the right temperature 300 to 310*F. (149 to 154*C), you could also test it by dropping some drops of the Candy syrup into a cup of cold water; it should form a very hardball.

Remove pot/pan from heat and pour syrup onto a greased parchment lined half baking sheet. Allow to cool, remove parchment with hardened Candy and break into desired pieces. You could also dust with powdered sugar before storing in an air tight container.

Decorating:

*Plat form for your cake, cardboard covered with foil, etc….
*Frost your layered cake with Caramel Frosting
*Creme De Pirouline, Artisan Rolled Wafers, used for firewood
*Glass Candy pieces, fire
*Roasting Sticks
*Blackened Marshmallows, we toasted/blackened marshmallows on a roasting stick, over the gas burner on stove.

Decorate and Enjoy!

Enjoy!

Jessica and Lindy

Vanilla Ice-Cream

Makes 1 quart.

Ingredients: Vanilla Ice-Cream Custard

*1 1/2 cups Whole Milk
*1 1/2 cups Heavy Cream
*3/4 cup Granulated Sugar
*5 inch piece Vanilla Bean, slit bean and remove seeds, save the pod too ( If you don’t have a vanilla bean substitute 2 teaspoons of vanilla and add just before Churning.
*4 egg yolks

**You will need Ice-Cream Machine/Canister Churner

Instructions:

*Prepare an Ice Bath: A large bowl with ice and place a medium size bowl inside large bowl with ice and position a strainer in the medium bowl.

*Heat the milk, cream, 1/2 cup of the sugar and vanilla seeds and empty vanilla pod in a medium saucepan over medium heat, stirring occasionally, heat just until steam appears and the milk is warm (about 175*) around 5 minutes.

*in a separate bowl whisk the egg yolks and remaining 1/4 cup sugar until mixture becomes a pale yellow color. Now, whisk this mixture into the above milk saucepan mixture on medium heat stirring constantly with wooden spoon until the mixture becomes less foamy and becomes slightly thicker (instant read thermometer 180-185* F.). Do not boil the eggs or they will curdle. Immediately remove the custard from the heat into the strainer in medium bowl ice bath and cool until room temperature. Cover the bowl of custard and refrigerate to 40* or lower on instant read thermometer about 3 hours or up to 24 hours.

*Remove the vanilla ice-cream custard from the fridge and discard the vanilla pod. (Add the 2 teaspoons of vanilla if you have chosen that option and stir well.)

*Pour the above refrigerated custard into your Ice-Cream Canister/Machine/Churner and follow your manufactures instructions.

*You can keep Ice Cream up to two days in the freeze in an air tight container for best tasting Vanilla Ice-Cream.

Recipe adapted from Cooks Illustrated