Tag Archives: desserts

250 Classic Cake Recipes, baking, Desserts, recipe

Apple Upside-Down Cake

APPLE UPSIDE-DOWN CAKE

  • ¼ cup butter
  • 3 tablespoons baking powder
  • 1 cup brown sugar
  • 1/3 cup shortening
  • 2 large baking apples
  • 1/3 cup granulated sugar
  • ½ cup seedless raisins
  • 2 eggs, well beaten
  • 1½ cups sifted cake flour
  • ½ teaspoon vanilla
  • ½ teaspoons salt
  • 2/3 cup water

Melt butter in skillet or baking pan. Add sugar and stir until melted. Cook. Peel, core and slice apples; place on sugar. Sprinkle with raisins. Sift flour, salt, and baking powder together. Cream shortening with sugar until fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients and water alternately in small amounts, beating well after each addition. Pour over apples and bake in a moderate oven (350º) 40 to 50 minutes. Turn onto plate immediately and serve with whipped cream.
Makes 1 (9-inch) cake.
250 Classic Cake Recipes, Culinary Arts Institute

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250 Classic Cake Recipes

baking, food, Holidays, International Institute (Lawrence MA) Cookbook, recipe

Polish Doughnuts (Pączki)

Polish Doughnuts (Pączki)

International Institute Cook Book
International Institute Cook Book

With this Tuesday being Fat Tuesday many American Polish communities celebrate it by eating Pączki (of course after having already celebrated Fat Thursday aka Tłusty Czwartek)

 

This recipe is more of a plain doughnut but a filled version could easily be made.

1 level Tablespoon sugar
1 glass lukewarm milk
4 cakes yeast (4 envelopes of yeast or 9 teaspoons)
5 eggs
½ lb sugar
1/3 cup sweet cream
2 teaspoons vanilla
grated rind from ½ orange
½ lb melted butter
flour to make medium stiff dough

Dissolve yeast cakes in lukewarm milk, add Tbs of sugar and flour enough to make medium soft dough or about 1 1.2 cups. Mix until smooth, set in warm place to raise about 15 minutes, or until double its bulk. Add 5 well-beaten eggs mixed with sugar and cream. Add flour to make medium stiff dough. Add orange rind, vanilla and melted butter. Mix until well blended and beat for 10 minutes. Do not positively add any more flour. Set in warm place to raise, double or more in bulk, about 2 hours. Pour dough onto well floured board, work in about 3 cups flour, roll to 1/2 inch thickness, cut with glass, ablut 2 inches in diameter. Place doughnuts on floured board about 1 inch aprt, let raise till double their bulk and fry in 3 lbs of hot lard until golden brown on both sides, drain on wax paper and when cool sprinkle with granulated or confectionery sugar or frost. Will yield about 55 doughnuts.

International Institute Cookbook – Mrs. Charles W. Balsar

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Polish doughnuts full page  Polish Doughnuts 3×5 card  polish doughnuts 4×6 card

baking, Elms College- In Good taste, food, recipe

Polish Mazurek Tea Cakes

In Good Taste
In Good Taste

 

Polish Mazurek Tea Cakes

1 1/2 cups sugar
2 cups flour
1/4 teaspoon salt
1/2 cup soft butter
3 eggs
3 tablespoons heavy cream
1 1/4 cups golden raisins
1 pound pitted dates
1 cup chopped nuts
juice of 1 orange and 1 lemon
candied cherries
pineapple, citron & orange peel
1 jigger rum

Mix 1 cup water, flour and salt and cut in the butter. Add 1 egg and the cream. Mix until well blended. Spread in a 15″ x 10″ x 1″ pan. Bake at 350′ for twenty minutes. Mix the remaining eggs, 1/2 cup sugar, dates, raisins, nuts, juices and rum. Spread on the pastry. Bake 20 minutes longer. Decorate with the candied fruit.