Cool receipe of Lemon Poppy Seed and Orange Cake

Since there are many people who are dairy products, eggs or other animal by-products not eat for ethical, environmental and health reasons I wanted a quick and easy alternative practitioner book to do the simplest format you can take full advantage of directly taking . So here's a sample recipe from our book to enjoy, rich in flavor, but quick and easy to prepare.

Lemon Poppy Seed Cake & Orange

Ingredients you will need:

1 / 2 teaspoon sea salt
1 tsp bicarbonate of soda
1 tablespoon poppy seeds
2 tablespoons pure orange juice
Lemon juice 1 tablespoon pure
Grated zest of 1 small orange
Grated zest of 1 small lemon
3 / 4 cup water
2 / 3 cup raw cane sugar
13 / 4 cups wholemeal self-raising flour
1 / 4 cup vegan margarine (can be replaced with 4 tsp vegetable oil)


This is a dairy-free vegan suitable recipe.

Method for making ths cake:

First Mix flour, sugar, salt, soda and poppy seeds in a large bowl. Use a wooden spoon to mix.
Second Add the margarine, juice, peel, and water. Mix well with a wooden spoon.
Third Pour batter into a well greased cake tin.
4th Bake in a preheated oven at 180 ° C for 30 minutes or until cake springs back when pressed lights. Let it cool.

Then ice with your favorite frosting recipe or simply serve sprinkled with icing sugar and dairy-free vegan ice cream. You can find vegan and dairy-free alternatives to cakes, cookies, cheesecakes, chocolates, truffles, and ice and a solid foundation and raw food treats.

Cool receipe of Coconut and Orange Marble Layer

You want a cake that is easy to assemble, but all will have to do ooohing and aaaahing, you should try this recipe Coconut and Orange Marble Layer Cake. It begins with a boxed cake mix and frosting is actually a tin glaze from the supermarket shelf. Nevertheless, this cake is very tasty, very beautiful, and could become a classic in your files.

Coconut Layer Cake and Orange MARBLE
1 box (2-layer size) white cake mix
1 cup water
1 / 3 cup canola oil
4 large egg whites
1 / 4 cup frozen orange juice concentrate, thawed

Preheat oven to 350 degrees.
Butter and flour two 9-inch round cake pans, each of them.

In a large bowl combine cake mix, water, oil and eggs on low speed of electric mixer until all the cake mix is ​​moistened. Increase speed to high and beat for two minutes. Remove 1 1 / 2 cups batter into a bowl. Spread rest of batter evenly between prepared cake pans two. Add the orange juice concentrate about 1 1 / 2 cup reserved batter and mix well. Pour the batter over the white orange dough and use spoon to swirl a little marble.

Bake at 350 degrees for 25-35 minutes or until cake springs back when lightly touch the center. Cool in pans for 15 minutes, then remove to wire racks to cool completely.

Topping:
1 cup flaked coconut
1 teaspoon sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed

Combine coconut, sugar, water and juice concentrate in a small bowl. Spread batter into a greased baking sheet and bake at 350 degrees for 10 to 12 minutes or until light golden brown. Stir occasionally during cooking, cooling.

Frosting:
A bath vanilla frosting
1 pkg (3 ounces) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons grated orange peel

In a small bowl, beat frosting, cream cheese, juice concentrate and orange zest until smooth.

To assemble cake: Place one cooled cake layer on the pie plate. Add half cup frosting over top and smooth out evenly. Place the second layer of enamel. Use the remaining frosting to frost the top and sides of cake. Sprinkle 1 / 2 cup of the topping over the sides of the cake and the rest over the top. The refrigerator for at least one hour before serving. Store cake in refrigerator.

Yield: 16 servings
Per serving: 350 calories, 50 g carbohydrate, 3 g protein, 16 g fat, 6 milligrams cholesterol, 280 mg sodium

Enjoy!

Cool Receipe for Christmas

Christmas recipe serves: 16

Calories per serving: 495

Cooking time: 25 minutes

Cooking time: 1 hour 40 minutes

Suitable for freezing after step 5

Christmas Recipe Ingredients:

oil for greasing
white chocolate, 125 g (4 oz)
milk chocolate, 125 g (4 oz)
Plain chocolate, 375 g (13 oz)
softened butter, 175 g (6 oz)
caster sugar, 175 g (6 oz)
chopped almonds, 175 g (6 oz)
eggs, 6 separated
breadcrumbs, fresh brown 75 g (3 oz)
cocoa powder, 45 ml (3 tbsp)
orange, grated skin and juice from 1
salt, pinch
whipping cream, 150 ml (5 fl oz)


Christmas recipe instructions:

Chop the milk and white chocolate pieces unjust. Take an 8 inch (20.5 cm) wide and grease muffin tin and line.
Melt the plain chocolate (225 g, 8 oz) hot water and let Coll too little.
Mix sugar and butter until fluffy and add the orange skin, ornage juice, cocoa powder, breadcrumbs, egg yolks, almomds ground and melted chocolate.
Make soft tops with salt and egg whites and blend one fourth of the mixture from step 3 Mix what's left in the chopped chocolate from step 1
Put the cake tin and bake at gas mark 4 (180 degrees centigrade, 350 F) for 1 hour 40 minutes. Let it cool for about a quarter of an hour before placing on a rack.
Melt the remaining plain chocolate (150 g, 5 oz) of cream in a bowl with hot water and allow to thicken slightly. Cover the cake with this mixture, cool and store.

Here is a cool Receipe for weight watchers

2graham crackers (2 1/2-inch squares), made ​​into crumbs
1 cup less 1 tablespoon all-purpose flour
1 1 / 4 tsp double action baking powder
1 / 2 tsp grated orange peel (optional)
Dash salt
1 / 2 cup granulated sugar
1 / 4 cup sweet whipped butter
1 / 4 cup less 1 tsp margarine
2 eggs
1 / 2 cup orange juice (no sugar added)
Drained 4 slices canned pineapple (no sugar added)
2 tbsp reduced-calorie orange Marmalade (16 calories per 2 tsp), melted
1 / 2 ounce sliced ​​almonds, toasted

method
or Spray 9-inch microwavable pie plate with nonstick cooking spray.
or Cut a sheet of wax paper into a 7-inch-diameter circle and set in pie plate, spray with nonstick cooking spray.
Sprinkle graham cracker crumbs or in pie plate and set aside.
In small mixing bowl or combine flour, baking powder, orange peel (if desired), and the salt, set aside.
or Using electric mixer on medium speed, in large mixing bowl, beat together sugar, butter, and margarine until light and Fluffy, about1 minute.
or Add eggs, 1 at a time, beating after each addition until thoroughly combined.
Alternately add flour or mixture and orange juice, beating after each addition until Blended.
or Transfer batter to prepared pie plate, spreading top of the batter until smooth.
or Microwave on Medium (50%) for 12 minutes, rotating pie plate 1 / 4 turn every 4 minutes.
or Microwave on High (100%) for 30 seconds.
or set pie plate on wire rack and let cool slightly, about 5 minutes.
Invert cake onto serving or platter: remove and discard wax paper.
or decoratively arrange pineapple slices on top of cake, brush slices with Marmalade, and then top the cake with almonds.
or Makes 12 servings.

Each serving provides: 1 / 4 protein exchanges: 1 / 2 bread exchange, 1 Fat Exchange; fourth fruit exchange, 60 optional calories.
Per serving: 161 calories, 3 g protein, 7 g fat, 22 g carbohydrates, 38 mg calcium, 136 mg sodium, 51 mg cholesterol, 0.5 g dietary fiber

Interesting Receipe of Orange Crush Pound Cake

For several years I had dreamed about this oh so yummy cake called an Orange Crush cake, which I first tasted a Christmas present many years before. You look like a little kid and my grandfather ran a store in our region in the south at that time Orange Crush Soda was one of the most popular soft drink. It was also one of my favorite sodas and I remember how good it cold beverages can be tasted on a hot summer afternoon. I do not know if you ever had an Orange Crush soda, but they are one of the most delicious drink ever, and even after all the soda is gone, you can still taste the wonderful orange taste in the mouth. It was really one of the finest tastes in the world.
I grew up and went away from North Carolina, and I really had almost forgotten how wonderful Orange Crush soda flavor in about ten years ago I went home for the Christmas holiday and into the home of one of my aunts, I discovered that they had an Orange Crush Pound Cake service, I discovered something about myself that I had apparently forgotten for several years. I discovered that I still love Soda and when it was turned into an Orange Crush Pound Cake was one of if not the most amazing taste experiences I've ever had. But a friend of my aunts had pie at Christmas dinner, and she was not willing to share the recipe with everyone. Even when I offered to pay her for the recipe.
So for the next ten years I worked to discover the secrets of the cake and I can not even begin to tell you how many times I tried to come up with a recipe for that delicious cake to reproduce I had earned my aunts at Christmas dinner all those years ago. I guess you could say I became obsessed with making an Orange Crush Pound Cake would taste like I remembered that one served at my aunts house. I refused to give up until I found out what the cake tastes so good.
I have tried many different ingredients, but I just could not taste right, I was looking for. I served the cake was moist and had the distinct flavor of soda was named. But if I try to make the cake I was close to the taste I was looking for, but something just was not quite right. I knew that one of the key ingredients in the cake was soft, but there was only one ingredient that I have missed.You would not believe how many different ingredients, I tried before I discovered what an ingredient that I had missed.
But when I discovered a secret ingredient that I was able to an Orange Crush Pound Cake, which tasted exactly as I had cake served at Christmas dinner my aunt to ten years. And in the next year or so I started making this cake and it tasted like people and I saw their faces when they tasted it I knew I was one of the best recipes for a pound cake in the world had. I had discovered and developed a recipe that many people are one of the best things they had ever tasted. I would have kept the recipe a secret, but I think everyone in the world should be able to make this beautiful cake and enjoy it like me and the tens of thousands of people I've made for the title. Now I have made thousands of these Orange Crush Pound cake and the way I developed an icing to the cake, but I think it's just as well with cream, as it is outside, so forget it and try it both ways. And with the glaze.
And guess what? If you want the secret recipe for this delicious cake all you need to do is to check the link below and you will be able to read the recipe and the cake to make for yourself. I hope there is an Orange Crush Pound Cake in your future very soon. If Orange Crush Soda is not available in your area a good quality orange soda, but you may want an extra half teaspoon of the secret ingredient to add. And yes, if you check out the recipe you will discover the secret ingredient.
For the past 30 years, I have an award-winning chef, and it took me more than ten years to the secret ingredient in this delicious Orange Crush Pound Cake to discover and I share the secret ingredient and the recipe for the cake. Just click on the link below and an Orange Crush Pound Cake is in your future very soon. I promise you that this cake will be one of the most delicious cake you've ever tasted in your life.

Mandarin Orange Cake for diabetic people

One of the biggest complaints we have about people with diabetes cakes is that they are so dry. Baking without sugar is a challenge when things do not brown well without sugar and they are too dry without sugar. I have a great recipe for Mandarin Orange Cake I had and tweaked until I came up with a diabetic version that is moist and pleases the palate.

By adding Stevia *, add a little extra sweetness. Stevia is quite expensive, but two packages have everything you need. The addition of mayonnaise adds moisture and texture. If the cake from the oven and prick with a fork, be generous with picks. This makes a wonderful sauce to go in the cake so moist. Even my husband who hates everything that is made without sugar, ate two or three pieces of this pie. My sixteen years old granddaughter found it.

Diabetic mandarin'S CAKE
CAKE:

A cup of granular Splenda + 2 packets Stevia
1 cup flour
1 tsp bicarbonate of soda
1 / 2 teaspoon salt, optional
1 tablespoon mayonnaise
11 oz can mandarin

Topping:

1 / 4 cup + 2 tablespoons Splenda Brown Sugar Blend
2 1 / 2 to 3 tablespoons butter
3 tablespoons milk

To make cake: Drain oranges and rinse with tap water, drain again. Put the egg in a large bowl and break it with a fork. Add Splenda and mix well. Add Stevia, flour, baking soda and salt, if desired. Mix all together to mix. Add the mayonnaise and oranges. Beat on low speed with an electric mixer for 3 minutes.Spray an 8x8-inch square pan with nonstick cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven.Using a fork, prick the top of the cake. Pour hot topping over cake. Serve warm.

For topping: Combine all topping ingredients and bring to a boil in a small saucepan. Pour at once over the warm cake.

Note: Add 1 / 2 cup chopped pecans to the cake batter before baking, if desired. Add pecans, if you can eat nuts, is an excellent way for diabetics to their fiber and protein levels increase in this recipe.

* Stevia is a great sugar-free products. It is a natural product, but do not hold heat so well, that's why I combined with Splenda.

Enjoy!

Orange Cake Receipe

His recipe is an old 1950's magazine my parents subscribed to farmers when I was a kid. This recipe was in an article on how to bake pies with lard without cakes turn out badly. This recipe is guaranteed to turn out light and fluffy every time. Because diabetes, I have not and can not really remember how good I felt like a child. But my love for sweets, especially cakes, I'm sure I ate lots of it! Can you eat this cake might remember from your grandmother, aunts, and mother at home?

Orange cake with fluffy frosting and pig ORANGE
This recipe is from an article in an old farm magazine when I was a kid. It was an article on how to make delicious pies with lard.

2 eggs, separated
1 / 2 cup sugar
1 / 3 cup lard
2 1 / 4 cup cake flour term
1 cup sugar
2 1 / 2 teaspoon baking powder
1 teaspoon salt
1 / 4 teaspoon baking powder
3 / 4 cup milk
1 / 3 cup orange juice (fresh or frozen reconstituted)
1 / 4 teaspoon almond extract

Beat the egg whites until frothy, gradually how to truly 1 / 2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of the bowl. Add juice, egg yolks and almond extract, hit one more minute, scraping bowl constantly. Fold in egg white mixture.

Divide batter evenly between two greased and floured 9-inch cake pans or a 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for round cake or 30 to 35 minutes for 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with Fluffy Orange Frosting recipe below.

2 proteins
1 1 / 2 cups sugar
1 / 4 cup frozen orange juice concentrate, thawed
1 / 4 cup water
Pinch of salt

On top of a double boiler, combine protein, sugar, orange juice concentrate, water and salt. Beat 1 minute with an electric mixer or rotary beater one. Place the pan on the bottom of the pan of boiling water and whisk constantly for 7-8 minutes or until stiff peaks form. Remove from heat and beat to spreading consistency. Frost the cake using orange above or any other favorite cake.

Enjoy!