I don't know why this worked but it worked? (No gluten, dairy optional, tree nuts, egg.)

( Read more... )

The amazing thing is that this doesn't just make cake, this makes cake that you could credibly put frosting on and serve to someone (as long as you mix it well and don't end up with scrambled egg chunks in it). I might experiment with doing this in a round pyrex to make cake layers. For the record I have had some success with a banana-flaxseed vegan version in the oven. Also it's hilarious how quickly vegan baking skills reassert themselves. "Well, of course I have powdered flaxseed in the freezer," one says, having not been a vegan for like five years. "Doesn't everyone keep that stuff on hand for an emergency?"

( Page 67: Biscuits )

( Page 79: Dumplings )

( Page 79, steamed brown bread )

Cake recipes! Because, dammit, the icing we have now tastes like ass, and I am going to fix this situation.

Preparing the pan: grease bottom and sides of layer pans thoroughly; dust with flour until well-coated on bottom and sides. Line bottom of oblong pans with brown papers (leave "ears", i.e. pull taps on end). Then grease paper and sides of pan throughly.

( Page 124, Light Yellow Cake )

( Maple syrup cake )

( Mocha Prune Cake (what?) )

FROSTINGS, i.e: puremoney.

White butter icing:
Blend together: 3 cups sifted confectioner's sugar, 1/3 cup soft shortening (butter for flavor)
Stir in until smooth: 3 tbsp cream, 1.5 tbsp vanilla

(small cake: 2 cups confectioner's sugar, 1/4 cup soft shortening, 2 tbsp crea, 1 tsp vanilla)

Chocolate De LuxeIcing:

Beat together until fluffy: 2 cups sifted confectioner's sugar, 1/3 tsp salt, 1 large egg, 1/3 cup soft shortening, 2 squares chocolate (unsweetened)

Fluffy white frostings: 1 cup sugar, 1/3 cup water, 1/3 tsp cream of tarter: boil slowly w/o stirring until syrup spins a 6 to 8 inch thread. Keep saucepan covered first 3 minutes to prevent crystals from forming on sides of pan.

While syrup is cooking, beat until stiff enough to hold a point: 2 egg whites.

Pour hot syrup very slowly in a thin stream into stiffly beaten eggwhites, beating constantly. Add- 1.5 tsp vanilla. Beat until frosting holdsits shape.


Other Desserts: I want to here that Ms. Crocker strongly recommends fresh fruits in season brightened with lemon juice, or with cream or ice cream. She also recommends fruit-and-cheese plates, fruit salads, and spreadable cheeses with thin slices of toasted bread.

( Baked Rhubarb )