Saturday, May 31, 2008

Apricot-Lemon Bars, Alice Medrich

8 tablespoons unsalted butter -- softened
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
2 tablespoons powdered sugar -- for dusting

Preheat oven to 350F. Position a rack in the lower third of the oven.

CRUST: Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a parchemin-lined 8-in square pan. Bake 25-30 minutes at 350F until well browned at the edges and slightly browned in the center.

TOPPING: While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300F, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.

Dust with powdered sugar right before serving.

Store in fridge for 3 days. Do not freeze.

"Cookies & Brownies", Alice Medrich

Sunday, May 25, 2008

Festive Carrot Layer Cake - Gâteau aux carottes

Festive Carrot Layer Cake

398 milliliters crushed pineapple in juice -- 1 1/2
1 1/2 cups shredded carrots
3/4 cup brown sugar
1/2 cup plain low-fat yogurt
1/2 cup chopped nuts
1/4 cup vegetable oil
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda

Grease two 9 in. layer cake pans.

In large bowl, combine pineapple, carrots, brown sugar, yogurt, nuts, oil and egg.

In another bowl, mix dry cake ingredients. Stir flour mixture into pineapple mixture, stirring until blended.

Spread evenly in prepared pans.

Bake at 350F for 25-30 min. Cool completely.

Add frosting.

Gâteau aux carottes

750 ml de farine tout usage
2 ml de bicarbonate de soude
15 ml poudre à pâte
5 ml de cannelle
2 ml de allspice
2 ml de muscade
2 ml de sel
60 ml d'huile végétale
125 ml yogurt nature
175 ml de cassonade
1 oeufs
375 ml de carottes rapées
398 ml d'ananas écrasées, dans le jus, en boite
60 ml de noix écrasées

Préchauffer le four à 350F.

Beurré deux moules de 9 pouces.

Dans un grand bol, mélanger les ananas, carottes, cassonade, yogourt, noix, huile et oeuf avec une cuillère de bois.

Dans un bol moyen mélanger les ingrédients secs.

Incorporer les ingrédients secs aux ingrédients mouillés et bien mélanger.

Mettre dans les moules.

Cuire au four pendant 25 à 30 min.

Faire refroidir et glacer de votre recette de glacage au fromage à la crème préférée.

Monday, May 5, 2008

Golden Vanilla Cupcakes

1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero