Drugs.com | Prescription Drug Information, Interactions & Side Effects Recipe for Yeast cake and some Easter traditions | ingridcreates.com Most cultures which celebrate Easter, have a type of yeast cake, yeast plait or hot cross bun to symoblise the rising of Christ on Easter Sunday. Greek orthodox families celebrate Easter with Tsoureki, Traditonal Greek Easter Bread, and I found this fantastic site called CDKitchen which has recipes for a large range of traditional Easter breads from different countries. Other traditions The blessing of yeast cakes at church on Easter Sunday is a tradition also followed by many Christians, and here is an artwork kindly shared by a friend, the wonderful artist Andrey Lyssenko, titled “Consecration of Easter Cakes. 80/70 cm. oil/canvas. 2010.” Consecration of Easter Cakes. 80/70 cm. oil/canvas. 2010. Andrey’s paintings are always full of life and colour. One of the cakes I bake at Easter is a kulich, here is my photo…I know it is not in the correct tin (so please do not tell me off for this!!!) Russian Easter cake, Kulich Recipe for kulich (Russian Yeast Cake) Dough Icing
Baking & Dessert Recipes & Videos - Joyofbaking.com *Tested Recipes* Colleen Patrick-Goudreau » Chocolate Frosting Chocolate Frosting Posted on August 12th, 2011 by Jenn in Desserts.This Post has 4 Comments This complimentary recipe is from The Joy of Vegan Baking. A chocolate lover’s dream! 1/2 cup (112 g) Earth Balance, softened 3 cups (300 g) powdered (confectioner’s) sugar, sifted 1/3 (42 g) cup cocoa, sifted 1 teaspoon vanilla or 1/2 teaspoon peppermint extract 3-4 tablespoons (45 to 60) water or nondairy milk With an electric hand mixer, cream the butter until smooth. Yield: Enough for one 9-inch (23-cm) cake or 8 cupcakes What’s the Difference? The terms ‘frosting’ and ‘icing’ tend to be used interchangeably, and they both describe a sugary, buttery mixture that covers and fills cakes and pastries.
Savvy Housekeeping Chocolate Marble Bread Recipe Chocolate Marble Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper. Melt the chocolate and coffee, in a stainless steel bowl that has been placed over a saucepan of simmering water. In a separate bowl, whisk or sift the flour with the baking powder and salt. In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Makes 1 loaf. View comments on this recipe on YouTube
DIY Fortune Cookies for Valentines & Chinese New Year Jan14 by Cindy Hopper If you are looking for a fun way to celebrate the Chinese New Year and Valentine’s Day (both on the same day this year) give these fortune cookies a try! Before starting the cookies make slips of paper to fill the cookies. Simply download, print and cut the paper into strips. This simple recipe is adapted from Paula Deen. Fortune Cookie Recipe 2 egg whites 1/2 cup flour (sifted) 1/2 cup sugar 2 tablespoons water 1 tsp almond extract 1/2 tsp. vanilla extract Makes about 12 fortune cookies Instructions Set oven to 400F degrees. 1) Place egg whites in a bowl and beat with electric mixer on medium speed until very frothy, almost soft peaks. 2) Add sifted flour, 3) Add sugar, almond, and vanilla then mix. 4) Stir in 2 tablespoons of water to thin batter. 5) Using a Silpat baking mat, parchment paper or un-greased baking pan place 1 tablespoon of batter on pan. 6) Working from the center in a circular motion, spread the batter into a 5 inch circle. 7) Start with two cookies.
Vegan Baking: The Post Punk Kitchen Shows You How! Post Punk Kitchen Vegan Baking: The Post Punk Kitchen Shows You How! Vegan baking is totally easy. Use this guide to replace the eggs and dairy in your favorite recipes. Get rid of the eggs Replacing eggs is the most challenging aspects of vegan baking. Flax SeedsHow to use it: 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. When it works best: Flax seeds have a distinct earthy granola taste. Tips: Always store ground flaxseeds in the freezer because they are highly perishable. Where to get it: Health food stores Silken Tofu How to use it: 1/4 cup blended silken tofu = 1 egg. When it works best: Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 “tofu” eggs”). Where to get it: Health food store shelves, and in some supermarkets. Ener-G Egg Replacer How to use it: Use according to package directions. Many people swear by this egg replacer. When it works best: Quick breads, muffins, cakes
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