Baking Bible: 80 Best Baking Recipes of All Time

173 Pages·2016·0.67 MB·English

by  Gant

BAKING BIBLE

80 Best Baking Recipes of All Time
Richard Gant
Copyright © 2015
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The Information presented in this book is created to provide useful information on the subject areas
discussed. The publisher & author are not accountable for any particular health or allergic reaction needs
that may involve medical supervision & are not liable for any damage or damaging outcomes from any
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This publication includes opinions & ideas of its author & is meant for informational purposes only. The
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TABLE OF CONTENTS
Pear Bread
Island Fig Cake With Buttermilk Glaze
Daufuskie Island Garrot Cake
Sapelo Island Laborious Time Cake
Louisiana Syrup Cake
Persimmon Pudding
Blackberry Jam Cake With Caramel Glaze
Shenandoah Valley Blueberry Cake
Pineapple Upside-Down Cake
Fresh Apple Cake With Brown Sugar Glaze
Alleghany County Molasses Stack Cake
Buttermilk Cake With Previous-Time Fudge Icing
Chocolate Mayonnaise Cake With Divinity Icing
Mississippi Mud Cake
Celestial Chocolate Cake
Chocolate Moist Cake With Speedy Chocolate Frosting
White Chocolate Layer Cake
On A Regular Basis Confectioners’ Sugar Frosting
Seven-Minute Frosting
Cream Cheese Frosting
Browned Butter Frosting
Previous-Customary Chocolate Fudge Frosting
Traditional Boiled Icing
Previous-Time Vanilla Cream Icing
Fail Chocolate Icing
Fast Caramel Glaze
Lemon Curd
Boiled Custard
Lemon-Stuffed Coconut Cake
Coconut-Cream Cake
Pineapple-Coconut Cake
Coconut Cake
Fruitcakes & Other Holiday Favorites
Traditional Dark Fruitcake
White Fruitcake
Orange Slice Cake With Orange Glaze
Japanese Fruitcake
Date-Nut Cake
Tres Leches Cake
Cinnamon-Pecan Espresso Cake
Tipsey Cake
Slip & Slide Passover Torte
Honey Cake
Layer Cakes, Plain & Fancy
Oatmeal Cake
Tomato Soup Cake
Pumpkin-Raisin Cake With Lemon-Cream Cheese Frosting
Banana Cake With Chocolate Frosting
Carrot Cake
Charleston Huguenot Torte
Red Velvet Cake
Hummingbird Cake
Thibodaux Chocolate Doberge Cake
Peanut Cake
Traditional Pound Cake
Chocolate Pound Cake With Chocolate-Pecan Frosting
Marble Molasses Pound Cake
Brown Sugar Pound Cake
Cream Cheese Pound Cake
Blue Ribbon Pound Cake
Bourbon Pound Cake
Sweet Potato Pound Cake
Antiques & Heirlooms
Colonial Queen Muffins
Angel Meals Cake
Mississippi Delta Jelly Cake
Lane Cake
Girl Baltimore Cake
Ozark Pudding
Metropolitan Cake With Peanuts
Jelly Roll
Burnt Sugar Cake
Babka
Fabulous Caramel Cake
Coconut Cakes
Fresh Coconut A Hundred & One
Traditional Coconut Cake
Coconut Cake
Fresh Coconut Cake
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No2 Is a bigger one with over 500 Crock Pot Recipes &
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Fun
Pear Bread

This spice-infused tea bread comes from the kitchen of Mrs. Cornelia
Walker Bailey, historian, muse, & guardian angel of Sapelo Island, off the
Georgia coast. Mrs. Bailey’s household has lived on Sapelo Island because
the yr 1806, & her life’s work is retaining their tales & knowledge alive &
effectively. She works by way of phrases, telling tales, writing books, & sharing
recipes for the meals that has fed her ancestors for greater than 200 years.
This one comes from a ebook she wrote with Yvonne J. Grovner &
William “Doc Invoice” Thomas: The Meals of Georgia’s Barrier Islands:
A Gourmand Meals Information to Native American, Geechee & European
Influences on the Golden Isles. You can also make this in a tube pan as a spice
cake, or in two loaf pans as a tea bread.
SERVES six TO eight
three cups all-purpose flour
one teaspoon baking soda
¼ teaspoon baking powder
one teaspoon salt
one tablespoon ground cinnamon
one cup chopped walnuts
¾ cup (1½ sticks) butter, softened, or ¾ cup vegetable oil
three eggs, evenly beaten
two cups sugar
two cups peeled & finely grated ripe however firm pears
two teaspoons vanilla extract
HEAT THE OVEN to 350°F, & frivolously grease & flour a ten-inch
tube pan or two 9-by-5-inch loaf pans.
COMBINE the flour, baking soda, baking powder, salt, & cinnamon
in a big mixing bowl, & stir with a fork to combine the whole lot nicely. Scoop
out about ¼ cup of the flour combination & mix it in a small bowl with the
chopped walnuts, stirring & tossing to coat the nuts with the flour.
IN A MEDIUM BOWL, mix the butter or oil, eggs, sugar, chopped
pears, & vanilla, & stir to combine all the things effectively. Scrape the
pear combination into the flour combination, & stir simply till the flour
disappears & the batter is evenly moistened.
QUICKLY SCRAPE THE BATTER into the ready pans, & bake at
350°F for 60 to 70 minutes, or till the bread is handsomely browned & firm on
top, & a picket skewer inserted within the middle comes out clear.
COOL THE BREAD within the pan on a wire rack or folded kitchen
towel for about ten minutes. Then flip it out onto a plate or a wire rack to
chill fully, top aspect up. Function is, sprinkle with confectioners’ sugar, or ice
with a easy frosting, corresponding to Buttermilk Glaze.
Island Fig Cake
with Buttermilk Glaze

This signature cake makes use of the luscious figs that ripen in
midsummer on this barrier island in North Carolina’s Outer Banks.
Most native residents have a yard tree or two, & lots
of are devoted to consuming what they'll by way of the
season, whereas placing an considerable portion of the crop into jars of jam &
preserves.
This cake can also be in style as a layer cake, crammed & topped
with Cream Cheese Frosting. For the figs, the only option is entire preserved
ones, which you drain, stem, & chop into small however signifcant chunks. An
alternative choice is dried figs, which you'll stem, halve lengthwise, & simmer
for half-hour in one cup of water combined with one cup of sugar, after
which cool & chop.
SERVES eight TO 10
Fig Cake
three eggs
1½ cups sugar
one cup oil
two cups all-purpose flour
one teaspoon ground nutmeg
one teaspoon ground allspice
one teaspoon ground cinnamon
one teaspoon salt
one teaspoon baking soda dissolved in somewhat scorching water
½ cup buttermilk (see Word)
one teaspoon vanilla extract
one cup coarsely chopped preserved figs, or fig jam
one cup coarsely chopped pecans or walnuts
Buttermilk Glaze
½ cup buttermilk (see Notice)
½ cup sugar
¼ cup (½ stick) butter
1½ teaspoons cornstarch or flour
¼ teaspoon baking soda
one teaspoon vanilla extract
TO MAKE THE CAKE, heat the oven to 350°F. Grease & flour a ten-
inch tube pan & put aside. Beat the eggs effectively till mild yellow & easy. Add
the sugar & oil & proceed beating effectively to make a thick, easy batter.
COMBINE the flour with the nutmeg, allspice, cinnamon, & salt in a
small bowl, & stir with a fork to combine properly. Add half the
flour combination to the egg-and-sugar combination & stir with a wood spoon
to mix properly. Add the buttermilk & blend effectively. Add the remaining
flour together with the baking soda dissolved in water & the vanilla, & stir to
combine the whole lot into a reasonably easy batter. Gently stir within the figs &
the nuts, mixing simply till they're evenly distributed all through the batter.
QUICKLY SCRAPE THE BATTER into the ready pan, & bake at
350°F for forty to 50 minutes till the cake is handsomely brown & firm on top,
& till a picket skewer inserted within the middle comes out clear. Whereas the
cake bakes, put together the buttermilk glaze & put aside till the cake is
completed.
COOL THE CAKE within the pan on a wire rack or folded kitchen
towel for about quarter-hour. Loosen the cake from the pan gently, working a
table knife across the sides of the pan, after which gently flip it out onto the wire
rack. Flip the cake top aspect up, & punctiliously place it on a serving plate or
cake stand.
WHILE THE CAKE IS BAKING, make the glaze in a medium
saucepan, combining the buttermilk, sugar, butter, cornstarch, & baking soda, &
bringing to a mild boil. Take away directly, stir nicely, & cool to room
temperature. Add the vanilla, & put aside till the cake is completed. Spoon the
buttermilk glaze over the nice & cozy cake, & cool utterly.
NOTE: In case you don’t have buttermilk, stir I tablespoon of vinegar
or lemon juice into I cup of milk, & let stand for ten minutes.
Daufuskie Island Garrot Cake

This moist cake is a celebration of vegetables & fruit, & sugar & spice.
The pineapple & raisins, shredded carrots, nuts, & a small bathe of spices give
it taste galore, simply the best way Sallie Anne Robinson likes it. Born & raised
on Daufuskie Island, off the South Carolina coast, Ms. Robinson is
the creator of Gullah Dwelling Cooking the Daufuskie Approach: Smokin’ Joe
Butter Beans, 0l’ ‘Fuskie Fried Crab Rice, Sticky Bush Blackberry Dumpling, &
Different Sea Island Favorites. A memoir in addition to a treasury
of conventional recipes, her ebook opens a window on Daufuskie Island life,
with poignant pictures to season the tales.
SERVES six TO eight
1½ cups grated carrots (three or four medium carrots)
one cup golden raisins
one cup chopped walnuts
Two eight-ounce cans (2 cups) crushed pineapple (don't drain)
1¾ cups all-purpose flour
1½ cups sugar
one teaspoon baking soda
one teaspoon baking powder
one teaspoon salt
one teaspoon ground cinnamon
¾ teaspoon ground cloves
¾ teaspoon freshly grated nutmeg
¾ teaspoon ground allspice
three eggs, beaten
½ cup vegetable oil