Huntingtons
Resident Freddy
- Joined
- Jan 19, 2004
- Messages
- 10,770
Ok. In light of resent bumps it would seem appropriate to create a "Baked Goods" thread. No?
To start it off ill post 2 autum recipes:
Moist Applecake for tea (it says in the recipes!)
taken from Kille Enna off random site
Pretzel with rasins
This one i got off danish televison and news papers.
Remember to read the recipies first!
Hope to see others post!
To start it off ill post 2 autum recipes:
Moist Applecake for tea (it says in the recipes!)
taken from Kille Enna off random site
for 1 big cake:
2 kg. of apples, whichever you prefer, juicy prefered.
250 g. butter
375 g. sugar
200 g. flour
8 reasonable sized eggs
100 g. marchpane
100 g. potato starch
1 teaspoon baking soda (i think its called that ye?)
Sugar and cinnamon on top
peel and cut apples into quarters. Sugar and eggs whips foamy and white
melt butter and use some to grease some sort of deep pan for the oven with removable sides. Remaining butter, when cooled, is poured into the eggs
all the flour and baking soda gets sprinkled, very gently in the mix while fully stirred
Pour into deep pan.
Apples are used to cover the dough, as many apples as possible.
Marchpane ciuts into small pieces and pushed in between apples while cinnamon and sugar is mixed and sprinkles across .
Bake at 165 for as long as it takes the cake to stiffen in the middle. As much as an hour is possible.
Eat warm with tea.
2 kg. of apples, whichever you prefer, juicy prefered.
250 g. butter
375 g. sugar
200 g. flour
8 reasonable sized eggs
100 g. marchpane
100 g. potato starch
1 teaspoon baking soda (i think its called that ye?)
Sugar and cinnamon on top
peel and cut apples into quarters. Sugar and eggs whips foamy and white
melt butter and use some to grease some sort of deep pan for the oven with removable sides. Remaining butter, when cooled, is poured into the eggs
all the flour and baking soda gets sprinkled, very gently in the mix while fully stirred
Pour into deep pan.
Apples are used to cover the dough, as many apples as possible.
Marchpane ciuts into small pieces and pushed in between apples while cinnamon and sugar is mixed and sprinkles across .
Bake at 165 for as long as it takes the cake to stiffen in the middle. As much as an hour is possible.
Eat warm with tea.
Pretzel with rasins
This one i got off danish televison and news papers.
dough:
330 g. Butter or margarine
50 g. breadyeast
3 tablespn. sugar
1 cup 20 c. water
pinch of salt
450 g. flour
mix all cept flour and let it "cook" for 30 mins.
afterwards flour is mixed in, steadily.
let it brew for 1 hour.
Cremé remoncé(?):
225 g. sugar
225 g. butter
pinch cinnamon or kardemomme (?) cooks very slowly till thickend
Hazelnuts, chopped to your liking
Eggs for glazing
pretzel:
Roll dough 30 cm long 70 cm wide, robust and thin
cut into 4 pieces each 15 cm long.
Pour Remoncé in the middle, as thick as you prefer. Sprinke enough rasins. Remember the ends, who wants to eat those without rasins?
Fold so less than ½ remonce is visible. Glaze with eggs and sprinkle hazelnuts
Bake at 225 c. for 2 minutes, then 14 minutes 200 c.
Enjoy!
330 g. Butter or margarine
50 g. breadyeast
3 tablespn. sugar
1 cup 20 c. water
pinch of salt
450 g. flour
mix all cept flour and let it "cook" for 30 mins.
afterwards flour is mixed in, steadily.
let it brew for 1 hour.
Cremé remoncé(?):
225 g. sugar
225 g. butter
pinch cinnamon or kardemomme (?) cooks very slowly till thickend
Hazelnuts, chopped to your liking
Eggs for glazing
pretzel:
Roll dough 30 cm long 70 cm wide, robust and thin
cut into 4 pieces each 15 cm long.
Pour Remoncé in the middle, as thick as you prefer. Sprinke enough rasins. Remember the ends, who wants to eat those without rasins?
Fold so less than ½ remonce is visible. Glaze with eggs and sprinkle hazelnuts
Bake at 225 c. for 2 minutes, then 14 minutes 200 c.
Enjoy!
Remember to read the recipies first!
Hope to see others post!
