Recipes???

So... HERE COMES THE RECIPES...
All dressed in dressing...
Deliciously scrumptious in the intense, heating oven...
Lovely to smell...
Digesting to thee...
Sweet taste united for eternity!!!
Anyone recognize that song?? LOL. ehehe... so... I have a cake project, and so I'm going to include a Victorian cake recipe first.

Victorian Cake Recipes: VICTORIAN LEMON CAKE
Beat six eggs, the yolks and whites separately, till in a solid froth; add to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted; beat this a quarter of an hour; shake in with the left hand six ounces of dried flour; then add the whites of the eggs and the juice of the lemon; when these are well beaten in, put it immediately into tins, and bake it about an hour in a moderately hot oven.


Here's a French Baguette one...

Ingredients

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast
• 1 egg yolk
• 1 tablespoon water

Directions

1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Nutritional Information

Amount Per Serving  Calories: 113 | Total Fat: 0.9g | Cholesterol: 17mg

Credits to: allrecipes.com

                                                                                                                                                                    

Special Cream For a Cake

Mix 1 cup of whipping cream, 1/4 cup of sugar, 1 teaspoon of whatever flavor you want your cream to have/extract (ie: vanilla extract), 1 teaspoon of cream of tartar. Beat with mixer on medium until it solidifies.

Tips: Do not over-beat; it could end up in a very liquid-y. That mistake is irrecoverable. Also, make sure not one drop of water comes in contact with the cream (that means, make sure all your tools, pots, etc. are all COMPLETELY dry with not a single drop of water in sight).

                                                                                                                                                                    


Creme Brulee
  (Low fat)

The torch method of caramelization.

Ingredients

• 1/2 cup skim milk
• 1 tablespoon cornstarch
• 1 ½ cup canned evaporated fat-free milk
• 1/2 cup granulated sugar
• 3/4 cup fat-free half & half
• 4 egg yolks
• 1 tablespoon vanilla extract
• 1 tablespoon brandy
• 3 tablespoons sugar, for topping

Instructions

Preheat oven to 350 degrees. In medium saucepan, mix fat-free milk and cornstarch until smooth. Stir in sugar and evaporated fat-free milk, combining well. Place saucepan over medium heat and warm through, stirring regularly, until mixture just begins to boil. Remove from heat and set aside. In a separate bowl, whisk together fat-free half & half with the egg yolks. Add a small amount of hot milk mixture, gently stirring in, then pour egg mixture gradually into saucepan with the rest of the milk mixture, stirring constantly. Add vanilla and brandy and stir to combine.
Place six 1-cup ramekins or dessert dishes in two 13 x 9 baking pans. Divide custard mixture into the 6 ramekins. Pour hot water into the pans, creating a water bath for the ramekins. Place pans in the oven and bake 30 minutes or until custard is set. Remove ramekins from water bath and chill several hours or until completely cold.
Immediately before serving, sprinkle 1 - 2 teaspoons of sugar on top of each dish of custard. Using a small butane-fuel torch, heat sugar until it caramelizes, turning a light brown. (For those that do not own a butane torch, see "Variations & Tips" for instructions to caramelize.)

Creme Brulee Equipment

	BonJour Brushed Aluminum Chef's Torch with Fuel Gauge Price: $17.99 List Price: $34.95
	Chicago Metallic Commercial Creme Brulee Set Price: $16.95 List Price: $19.95
	BonJour 4-Ounce Oval Creme Brulee Ramekins, Set of 4 Price: $12.95 List Price: $12.99
	BonJour Crème Brulee Torch with 4 Oval Ramekins Price: $19.99 List Price: $39.95

Variations & Tips

• Substitute flavored liqueur for brandy to add variety to the standard creme brulee. Examples: Kahlua, Cointreau, Triple Sec, Amaretto, Frangelico, Grand Marnier, Creme de Cacao, Limoncello, Bailey's Irish Cream, etc.
• Place whole fresh berries or layer sliced fruit in the bottoms of ramekins before pouring custard mixture into them.
• Spread a thin layer of low-sugar fruit preserves (apricot, raspberry, and orange marmalade are particularly delicious) over the bottom of each ramekin before pouring custard.
• While the fat in this recipe is already minimal, if a completely fat-free flan is desired, substitute 1/3 cup Egg Beaters or similar textured fat-free egg substitute for egg yolks. Texture, however, may differ slightly from the traditional with this variation.
• If you do not own a torch and/or do not wish to purchase one, you may caramelize the tops of your custards under the broiler. When using this method, be very careful to watch closely, as they tend to turn rather more quickly than under a torch.

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Tips to Good Coffee! 

(adapted from wikiHow)

1. Clean the coffee maker at least once a month. A thorough cleaning will remove hard water deposits (scale), leftover coffee oils that become rancid, and other impurities (which can affect the flavor of the coffee) from the internal components. All you do is run a mixture of water and vinegar (or denture tablets, or baking soda) through the coffee maker, then run just water for a few cycles. The whole procedure is outlined in detail in How to Clean a Coffee Maker. For the pot itself, check out How to Clean a Blackened or Burnt Coffee Pot.

2. Make coffee from the bean. Any coffee connoisseur will tell you that fresher is better. The longer that coffee beans sit around after roasting, the more the flavor deteriorates, so buy freshly roasted coffee from a local roaster. Or better yet, learnHow to Roast Your Own Coffee. You can even Roast Coffee in a Popcorn Popper! Green beans are stable for over a year (if stored in a cool, dry place) and you can roast a few days' worth at a time. When it comes to grinding, you can buy a grinder specifically designed for coffee, have them ground when you buy them (presuming you're not roasting them yourself) or consult How to Grind Coffee Beans Without a Grinder. No matter how you do it, use the coffee as soon as possible after it's ground.

• The ground coffee should not look like coffee colored baby powder, but rather like poppy seeds.
• Using a blade grinder can make a lot of very fine powder in even a coarse grind that can clog the filter and cause grounds to overflow into the pot.

3. Pay attention to water temperature and quality. The best coffee is achieved when the water is between 190-200 F when it hits the coffee grounds. Many automatic drip coffeemakers cannot heat the water to that temperature when it starts out cold. If your coffee maker produces coffee with bitter or weak flavour, try adding room temperature or hot water. On the other hand, if you have a coffee maker that's known to make burnt-tasting coffee because the water is too hot for infusion, wet the coffee grounds first with 1/4 cup of the cold water. This temporarily prevents the grounds from exposure to too hot temperatures. It is best to use filtered or bottled water. Some people prefer using distilled or deionized water, which contains no minerals at all.

4. *My own tip!* Add some of your favorite tid-bit snacks to it. Marshmallows, a chocolate chip, etc. Just something unique to make the coffee you brewed your own.