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Fresh Grapefruit Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:51:09

Fresh Grapefruit Cake

Servings: 6


Ingredients:
Cake:
2/3 cup butter or margarine
1 3/4 cup sugar
2 eggs
3 cups sifted cake flour
1/2 tsp. salt
2-1/2 tsp. baking powder
1/2 cup grapefruit juice
3/4 cup milk
1 tsp. grated grapefruit rind
1-1/2 tsp. vanilla extract

Grapefruit Frosting:
1-1/2 cup sugar
2 egg whites
1 tbsp. light corn syrup
1/8 tsp. salt
1/3 cup grapefruit juice
1 tbsp. grated grapefruit rind
2 tsp. vanilla





Instructions:
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture. Alternate with grapefruit juice, beginning and ending with flour mixture.
Gradually add milk. Stir in grapefruit rind and vanilla extract; mix well.

Pour batter into two greased and floured 9" round cake pans. Bake at 350F for 25 minutes. Cool in pans for 10 minutes; remove from pans. Cool completely on wire rack.

Spread frosting between layer and on top and sides of cake.

Frosting:
Combine first 5 ingredients in top of double boiler. Beat at low speed of an electric mixer for 30 seconds or just until mixed. Place over boiling water; beat constantly at high speed for 7 minutes or until stiff peaks are formed. Remove from heat.

Add grapefruit rind and vanilla; heat 1 or 2 minutes or until frosting is thick enough to spread.

 

German Apple Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:51:40

German Apple Cake

Servings: 8


Ingredients:
1 pk German chocolate cake mix
2 c Prepared apple pie filling
= ( 1 can)
3 Eggs

Instructions:
Blend all and beat as per package directions. Pour into
greased and floured 13 x 9 pan. Bake at 350 degrees for 40
to 50 minutes (till top springs back.) Cool. Top with
whipped cream and sprinkle with cinnamon.

 

Chocolate Ice Cream Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:52:15

Chocolate Ice Cream Cake

Servings: 1


Ingredients:
1 pk Chocolate cake mix
1 pt Chocolate ice cream, soften
3 lg Eggs
1 c Water


Instructions:
Combine ingredients and beat for 4 min. Pour batter into a well greased and floured 12-cup, 10-inch Bundt pan and bake at 350 degrees for 45 min. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing.

 

Fresh Lime Sponge Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:52:46

Fresh Lime Sponge Cake

Servings: 10


Ingredients:
6 lg Eggs; separated
1/2 ts Cream of tartar
1/4 ts Salt
1-1/2 c Sugar
2 ts Grated lime rind
1/4 c Lime juice
1/4 c Water
1-1/4 c Flour
Powdered sugar (opt)
Lime slices and leaves (opt)




Instructions:
In large bowl of electric mixer, beat egg whites with cream of tartar and salt until whites hold soft peaks. Gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry. Transfer to another large bowl. Put yolks in unwashed mixer bowl. Beat until thick. Add remaining sugar, 1 tbls at a time, beating yolks very thick and ivory colored. Add lime rind, lime juice and water, beating until just blended. Beat in flour at a very low speed or by hand. Add mixture to egg whites mix, gently but thoroughly folding in with a rubber spatula. Turn into ungreased 10" tube pan. Spread evenly. Cut through batter several times with spatula to break up any air bubbles in batter. Bake at 325~ for 1 hour or until tested done. Invert on wire rack to cool. Loosen cake from sides of pan with spatula. Set on serving plate. Sift powdered sugar over top, if desired. Garnish with lime slices and leaves before serving.

 

Fat-Free Pineapple Upside Down Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:53:17

Fat-Free Pineapple Upside Down Cake

Servings: 12


Ingredients:
No-Stick cooking spray
1/3 c Brown sugar, packed
2 tb Light corn syrup (Karo)
1 tb Lemon juice
7 Canned pineapple rings
- well-drained
1 c Flour
1/4 c Cornstarch
1-1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skim milk
2 Egg whites
1/3 c Light corn syrup (Karo)
1 ts Vanilla




Instructions:
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.

 

Chocolate Chip Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:53:48

Chocolate Chip Cake

Servings: 12


Ingredients:
2 tb Cinnamon
1 c Walnuts, chopped
3/4 c Chocolate chips
1/2 c Sugar
4 Eggs
1 pt Sour cream
2 c Brown sugar
1-1/2 c Salad oil
1 ts Vanilla
3 c Graham crackers, crushed
1-1/2 ts Baking powder
1/2 ts Baking soda




Instructions:
Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes.

 

Chocolate Truffle Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:54:15

Chocolate Truffle Cake

Servings: 8


Ingredients:
16 oz Semi-sweet chocolate
4 Eggs, separated, room temp
1/2 c Sweet butter
1 c Whipping cream
1-1/2 ts Flour
1 ts Vanilla
1-1/2 ts Sugar
2 tb Confectioners sugar
1 ts Hot water
Confectioners sugar for
Sprinkling over cake




Instructions:
Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Add flour, sugar and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425-degree oven. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake.

 

Chocolate Sponge Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:54:57

Chocolate Sponge Cake

Servings: 1


Ingredients:
3/4 c Sifted cake flour
1/4 ts Salt
4 tb Cocoa
1 tb Lemon juice
5 Eggs, separated
1 c Sifted sugar




Instructions:
Sift flour, salt and cocoa together 4 times. Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Beat egg whites until stiff but not dry. Fold in sugar in small amounts, then fold in egg yolks. Fold in flour mixture in small amounts. Pour into ungreased tube pan, cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan until cool. Makes 1 (9 inch) cake.

 

Chocolate Mousse Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:55:27

Chocolate Mousse Cake

Servings: 1


Ingredients:
16 oz Bittersweet chocolate
10 oz Sugar
8 oz Flour
5 oz Butter
10 Egg yolks
12 Egg whites




Instructions:

Melt the chocolate together with the butter in a saucepan over the stove in
a place not too hot.
Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted
chocolate.
Beat 6 egg whites very firm and fold the chocolate mixture into them,
adding at the end the 8 oz of flour.
Put into a butter and floured cake pan and bake for 45 minutes at low
(250). Let cool.
Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar
while beating. Fold into them the rest of the chocolate which must be
hardly warm.
Cover the cake with the chocolate mousse. Then sprinkle over the top and
the side grated chocolate. Leave the cake in the refrigerator 2 hours
before serving.

 

Hot Fudge Cake with Sauce

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:56:26

Hot Fudge Cake with Sauce

Servings: 4


Ingredients:
1 c Flour
2/3 c Milk
1/3 c Cocoa
*Sauce*
3/4 c Sugar
3/4 c Sugar
2 ts Baking Powder
3 tb Cocoa
1/2 ts Salt
2 tb Water
1/4 c Shortening
2 c HOT water
1 Egg




Instructions:
Preheat to 350F

Sift dry ingrediants in a bowl. Cut in shortening. Add
egg & milk. Stir til flour is moist. Put batter in 9"
cake pan. Mix sauce well, pour over batter slowly.
Bake for 40 min. Serve with milk or cream (while warm)

 

Queen Elizabeth Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:57:04

Queen Elizabeth Cake

Servings: 1


Ingredients:
1/4 c Butter
1 c Sugar
1 1/2 c Flour
1 ts Vanilla
1/2 c Nuts; chopped
1 c Boiling water
1 c Date; chopped
1 ts Baking soda

----------------------------------TOPPING----------------------------------
5 tb Sugar
5 tb Evaporated milk
2 tb Butter
Toasted coconut and nuts





Instructions:
Pour boiling water over chopped dates. Let stand until cool and then
add baking soda. Cream sugar and butter well. Add eggs, flour, vanilla and
nuts. Add date mixture. Pour into a long flat pan or a loaf pan and bake
at 350~ for 25-30 minutes.
Topping. Combine sugar, milk and butter in pan and boil until thick
approximately 3 minutes. Spread on top of cake and sprinkle with coconut
and nuts.

 

Mississippi Mud Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:57:30

Mississippi Mud Cake

Servings: 8


Ingredients:
1/2 c Butter, softened
1 c Pecans, chopped
1 c Sugar
10 oz Marshmallows
3 x Eggs
1 ea Chocolate Frosting
3/4 c All Purpose Flour
1/4 c Butter
1/2 ts Baking Powder
1/4 c +2 T Cocoa
1 ea Dash Salt
1/4 c +3 T Warm Milk
1/4 c +1 /12 T Cocoa
1 ts Vanilla Extract
1 ts Vanilla Extract
16 oz Powdered Sugar, sifted




Instructions:
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake.

 

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