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Texas Ruby Red
Grapefruit Pound Cake (Yield: 12 slices) Ruby Red grapefruit juice lends its colorful citrus flavor profile to this dense pound cake. It makes a deliciousdessert served with sweetened whipped cream or ice cream, but can stand alone served with tea or as a delicious finale at outdoor gatherings. -1 cup plus 2 tablespoons all-purpose flour -1 teaspoon baking powder -1/4 teaspoon salt -4 teaspoons minced Ruby Red grapefruit zest (colored portion of peel) -2/3 cup fresh Ruby Red grapefruit juice plus 4 teaspoons, divided use -1/2 cup (1 stick) unsalted butter, softened, plus butter for greasing pan -1 cup sugar -3 large eggs -1/2 teaspoon lemon extract -2 tablespoons milk -1/2 cup sifted powdered sugar 1. Adjust oven rack to middle position. Preheat oven to 350 degrees F. Lightly butter a 9x5- inch loaf pan; line bottom and long sides with parchment paper. Set aside. 2. In medium bowl, whisk together flour, baking powder, salt, and zest. 3. In large bowl of electric mixer, beat butter until light and fluffy on medium-high speed. Add sugar; beat until well combined, scraping down sides of bowl as needed. 4. Add 2 eggs, one at a time, beating well after each addition. Add lemon extract and remaining egg; beat to combine. 5. By hand, beat in half of the flour mixture. Add milk and 2/3 cup grapefruit juice. The juice will curdle. Blend ingredients well. Add remaining flour mixture and mix just until combined. Do not overmix. 6. Pour batter into prepared pan; smooth top. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. The top will be glossy. Cool cake in pan on wire rack 20 minutes. Carefully loosen sides and invert. Place on wire rack to cool completely. 7. Prepare glaze: In small bowl, blend powdered sugar and remaining 4 teaspoons grapefruit juice. Drizzle over top of cooled cake, allowing glaze to drip down sides and dry. Cake may be made up to 3 days ahead, cooled and wrapped in plastic wrap.
From:
Melissa's Everyday
Cooking with Organic Produce: A guide to Easy-to-Make Dishes with Fresh
Organic Fruits and Vegetables
---- - Stir the yeast
and water together in a bowl and set aside to dissolve. Put the
butter, sugar, and salt in a large bowl and add the hot scalded milk.
Let cook to 115 degrees. Don't worry if the butter isn't melted.
Add the eggs, yeast, and 3 cups of the flour. Beat until smooth by
hand or portable mixer or in a food processor. Stir in more flour, 1
cup at a time, enough to make a soft dough that holds its shape and is not
sticky.
To shape, punch down and divide the dough in thirds. Cut each third
into 3 equal pieces and roll each piece into a strand about 18 inches long.
Place 3 strands together on a board and pinch or press them together well at
one end, tucking the pinched dough under, so the strands won't come apart.
Braid the strands tightly, pinching and tucking the finished end under the
loaf. Repeat for each loaf. From:
New Southern Cooking by: Nathalie Dupree ---- Free Recipe Categories:
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