Ingredients
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1/2 cup water
Directions
Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
5.28.2011
Alaska Sheet Cake recipe.
Ingredients
2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup butter
1 cup water
2 cups white sugar
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup butter
5 tablespoons milk
1 (16 ounce) package confectioners' sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup butter
1 cup water
2 cups white sugar
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup butter
5 tablespoons milk
1 (16 ounce) package confectioners' sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
Banana Cake IX recipe.
Ingredients
2 1/4 cups sifted cake flour
1 1/4 cups white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
3 bananas, mashed
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 1/4 cups sifted cake flour
1 1/4 cups white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
3 bananas, mashed
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Black-Eyed Peas and Gumbo recipe.
Ingredients
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1/2 pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas
Directions
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Mix in ham, and continue cooking 15 minutes, until tender.
Stir in black-eyed peas, and continue cooking until heated through.
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1/2 pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas
Directions
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Mix in ham, and continue cooking 15 minutes, until tender.
Stir in black-eyed peas, and continue cooking until heated through.
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