Copenhagen Cod Cakes

Copenhagen Cod Cakes,
originally uploaded by Lakenvelder.

1 pound Cod Fillets, fully thawed

8 cups water with 3 tablespoons salt

1 teaspoon dill weed

4 peppercorns

1/2 cup cooked diced potatoes

1/2 cup grated carrots

1 cup breadcrumbs

2 tablespoons grated onion

2 tablespoons chopped fresh dill or 1 teaspoon dill weed

1/2 cup mayonnaise

1 tablespoon minced gherkin or dill pickle

1 egg

1 tablespoon Dijon mustard

vegetable oil

butter or margarine



Bring water to a boil. Add dill and peppercorns. Reduce heat and add fillets. Simmer until fish is opaque. This should take about five minutes. Remove, drain all water and then flake fish into a large bowl. Add potatoes, carrots, 1/4 cup breadcrumbs, dill and onion. In another bowl, combine mayonnaise, gherkin or pickle, egg and mustard. Fold it into fish mixture. Form into six patties. Place remaining breadcrumbs on a plate and coat the fish cakes well with crumbs so that they are firm. Cover and refrigerate for 1 hour.

Heat oil and butter in a skillet. Cook as many fish cakes as will fit in the pan giving you enough room to turn them. Sauté about 3 to 4 minutes on each side. Keep warm at 200 until ready to serve.

Banana Bundt Cake

Banana Bundt Cake, originally uploaded by Lakenvelder.

Ingredients:

1/2 cups shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups ripe mashed bananas
2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Sour Cream
3/4 cups nuts (walnuts or other type)
confecioners sugar

In a mixing bowl cream the shorteing, vanilla extract and sugar. Add the eggs, one at a time, beating after each egg. Add bananas and mix well. Combine flour, baking powder, baking soda and salt. Add to the cream mixture with the sour cream. Stir in nuts . Pour into a greased pan . Bake a t 350 F for 50 minutes. Cool 10 minutes and then place on a rack . Dust with sugar.

Decorated Cup Cakes

Decorated Cup Cakes
Originally uploaded by Lakenvelder.

Used a regular cake mix to prepare the cupcakesand decortated with frosting, sprinkles and candy.

Banana Upside-Down Cake

This recipe comes from Patrick Clark, a chef trained in the French tradition and was the Winner of the James Beard Award for best Mid-Atlantic Chef in 1995.

Ingredients

2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 teaspoon minced lemon zest
1 tablespoon melted butter
1 cup firmly packed light brown sugar
2 cups sliced ripe bananas
1/2 cup butter
2/3 cup superfine granulated sugar
2 eggs, beaten
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup milk
1 banana, cut in small wedges

InstructionsTo prepare the bananas:Combine the lime juice, 3 tablespoons of the lemon juice. the lemon zest, melted butter, and 1/2 cup of the brown sugar in a small bowl. Wrap the bottoms of eight 2 1/2-inch-diameter by 1 1/2-inch-high ring molds with aluminum foil. Sprinkle the brown sugar mixture in the bottom of each ring mold and arrange the banana slices in a pinwheel over the sugar.

To prepare the cake:Preheat the oven to 350º. Cream 1/4 cup of the butter and the granulated sugar until smooth. Add the eggs and mix well until blended. Mix in the flour, baking powder, and salt, and stir in the milk. Pour over the bananas and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

To prepare the sauce:Melt the remaining 1/4 cup butter in a pan. Add 1/2 cup brown sugar and 1 tablespoon lemon juice and cook for 3 minutes, or until the sugar is melted. Add the banana wedges and cook for 2 minutes.

Invert a cake in the center of each plate. Remove the ring mold and spoon the sauce over and around the cake. Arrange the banana wedges around the cake. For a taste variation try using maple syrup instead of brown sugar.

Aussie Apple and Cinnamon Cake

Aussie Apple and Cinnamon Cake
Originally uploaded by Lakenvelder.

2 1/2 cups self-raising flour
1/2 teaspoons salt
1/3 cup suntanas (white rasins)
9 tablespoons butter or margarine
1 cup apples, cut into small pieces
1 1/2 teaspoons cinnamon
1 1/2 cups brown sugar
2 eggs
3/4 cup milk


Peel core and slice apple.
Sift flour, cinnamon and salt into a bowl.
Stir in the brown sugar, sultanas, eggs, melted butter, milk and apples.
Mix until smooth an dpour into ckae pan.
Cook for 1 1/2 hours in a moderative oven.

Lemon Cake

Lemon Cake

1 package lemon with pudding cake mix
4 eggs
2/3 cup vegetable oil
1 cup lemon-lime soda

Combine eggs with cake mix , one egg at a time. Add the oil and beat for about 3 minutes at medium speed. Add the soda and beat one more minute. Pour into a greased and floured 9x13-inch pan or cake pan. Bake for 30 minutes at 350 degrees.

Lemon Glaze

1/2 cup margarine, melted
2 cups powderd sugar
6 to 7 tablsppoons lemon -lime soda
1/2 teasapoon lemon flavoring (extract)

Combine and spread over warm cake.

Papaya Upside Down Cake

For the bottom layer:

2 cups papaya, thinly sliced
2 Tbsp fresh lemon juice
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter

For cake use a yellow or white cake mix uisng juice instead of water or the recipe following:

2 cups sifted cake flour (not self-rising)
2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup papaya juice

Preheat oven to 350F.

For the bottom layer:

Pour lemon juice over sliced papayas. Meanwhile melt butter and combine brown sugar in an iron skillet (or other oven proof skillet). Just as mixture begins to carmelize, place a layer of papaya on top of mixture, arranging the slices over the bottom of the skillet, to cover the surface.

Cake:

Cream the butter and sugar until fluffy. Add the dry mixture a bit at a time, beating as you go along. Add the eggs, one at a time, incorporating into the mixture. Add the vanilla and the papaya juice and beat well. Pour the batter over the papaya layer and smooth the top. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool and loosen sides.

Hold a plate up to the skillet and turn the cake upside down, onto the large serving plate.

Can serve warm or room temperature.

Chiffon Cake

Almond Flavored Sponge Cake














I decided to make this cake adding almond flavoring and iced with almond flavored icing.
The chiffon is like a sponge cake in texture. It uses oil rather than shortening or butter. You can frost or add a icing, if desired.



5 to 7 eggs, separated
1/2 to 3/4 teaspoon cream of tartar
2 cups sifted, all-purpose flour
1-1/3 to 1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt, optional
2/3 to 3/4 cup water or other liquid
1/2 cup cooking oil
1 teaspoon vanilla, other extract or flavoring


In large mixing bowl at high speed, beat egg whites with cream of tartar until stiff, but not dry, just until whites no longer slip when bowl is tilted. Set aside. In small mixing bowl, stir together flour, sugar, baking powder and salt (if desired). Add egg yolks, water, oil and vanilla. Beat at low speed until thoroughly blended. Gently, but thoroughly, fold yolk mixture into whites.

Po
ur into greased 10x4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly. Bake in preheated 325°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 60 to 70 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate. Frost (if desired).

Brown Sugar - Substitute firmly packed brown sugar for granulated sugar. Prepare batter and bake as above.
Cocoa - Reduce flour to -1-3/4 cups. Add 1/4 cup unsweetened cocoa and 1-1/2 teaspoons ground cinnamon. Prepare batter and bake as above.
Lemon - Add 2 teaspoons grated lemon peel. Prepare batter and bake as above.

Provided by American Egg Board

Sin on a Plate (Triple Chocolate Cake)

I have not made this cake in a long time. If you like chocolate this is a great cake.

Ingredients:

-----CAKE-----
18 1/2 ounces Chocolate cake mix, or Devil's food cake mix
4 ounces Instant pudding mix, chocolate
3/4 cup Sour cream
1/2 cup Vegetable oil
1/2 cup Water
1/2 cup Toasted almonds, chopped
1/4 cup Mayonnaise
4 Eggs
1 teaspoon Almond extract
1 cup Chocolate chips

-----GLAZE-----
1 cup Powdered sugar
3 tablespoons Milk
1 teaspoon Almond extract

Directions:

CAKE: Preheat oven to 350 degrees. Grease a 10" bundt pan and dust with cocoa. Place all ingredients except chocolate chips in a large bowl and beat 2 minutes with electric mixer on medium speed. Mix in chocolate chips. Pour into rack 10 minutes before removing from pan. Place warm cake on serving dish and drizzle with glaze.
GLAZE: Mix all ingredients thoroughly in small bowl. Let stand at room temperature until ready to glaze.

Haupia Cake (Coconut)

A popular cake!





Cake:

1 package white cake mix (for a 9x13" pan)
1 cup Coconut milk
2/3 Cup water
2 egg whites

Frosting:

1 Tablespoon Unflavored gelatin
2 Cups heavy cream
6 Tablespoons sugar
1 teaspoon lemon extract
shredded coconut to taste

Haupla Filling:

2 cups Coconut milk
1/2 cut sugar
1/4 teaspoon salt
3 tablesppons cornstarch
1/2 cup water
1 teasppon vanilla

FO' MAKE CAKE:

Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water an egg whites. Cool cake, remove from pan and split carefully into three layers. Reserve top layer; spread haupia filling on the remaining layers. Chill layers until filling is set.

While layers are chilling; solften gelatin in remaining 1/3 cup coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack chilled cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.

FO' MAKE HAUPIA FILLING:

In a sauce pan heat coconut milk (do not boil). Mix sugar, salt and cronstarch with water; stir into hot coconut milk. Cook, stiring constantly, until mixture thickens (cook over low heat to avoid curding) Stir in vanilla and cool.

NOTE: It is best to chill haupia until it is somewhat thick, but still spreadable; otherwise it kind of goops up when you try to spread it on the layers. Chill the frosting too, before you spread it.

Wacky Cake

This is what I consider a snack cake. You do not frost it but can use whipping cream or powdered sugar on top. Very easy.


Wacky Cake

1 1/2 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 Tablespoons cocoa
1 Tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
6 tablespoons vegetable oil

Stir ingredients until well mixed. Bake 25 minutes in a 350 degree F. Oven. Use a 8x8-inch ungreased pan.