Cooking tread !

[NadaTeTurbe]

Here's the tread where we can share recipes  

So, I begin with my favorite cake, "gâteau de Savoie" (Savoie cake. Savoie is where St Francis of Sales is from !). It's easy to make and sooooo good. I'm note sure about conversion from gram to oz... 

For 6 people 

Ingredient : 

6 eggs 
270 gram of suggar (wich is 9,70 oz) 
100 g of flour (3,53 oz) 
50 g of potato starch (1,76 oz) 
Icing suggar 

Directions : 
Sift the flour and potato starch together. 
Separate four eggs, keep the white and discard the yolk 
In a bowl, put the 4 yolks, 2 eggs, and 200 g of suggar (7,05 oz). Beat together until it's white. At this time, you can, if you want, add lemon, orange blossom, vanilla... Me, I don't add anything. 
Add to this the flour and potato starch 
Whip up the 4 eggwhite until stiff. You can add the remaining suggar. 
With a spatula, gently and gradually mix the eggwhite to the preparation. Try to not break the whites. 
Put the mix in a mold. Sprinkle with icing suggar (the more the better  )

Bake in preheated oven at 180°C for 20 minutes, sometimes more. 

If you want, you can cut the cake in two, and spread nutella or jam ! 

It's the first time that I translate a recipe to english, tell me if I am wrong ! 

 

 

[sr.christinaosf]

From I-scream to Cherry Su-preme!!!

I posted this on my blog for St. Anne's, the "Scoop", but thought I'd share it here too since it's a delicious recipe.  

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As you may know, we had our annual pie & cake ice cream social yesterday afternoon.  I think people had a good time and enjoyed their desserts.

In the past, sometimes the ice cream has gotten rather soft by the time our servers got toward the bottom of the pail.  Rather than toss the "soupy" stuff (or try to re-freeze it and hope it isn't too crystallized), I've been known to make "cherry supreme."  This is a family favorite recipe we enjoyed as kids.  You make a crumbly crust and serve the dessert with hot cherry pie filling (see recipe below).  Shelly (our Activity Director) was too efficient this year and got the ice cream back in the freezer.

Next time your vanilla ice cream gets a little soft, you might want to try out "cherry supreme" - it might become a family favorite of your own.

Cherry Supreme
(9 servings)
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
1 cup flour
1/2 cup chopped pecans
1/2 gallon vanilla ice cream (softened)

Heat oven to 400.  Mix butter, sugar, flour, and pecans.  Press evenly in bottom of un-greased baking pan - 9X9X2.  Bake until light brown (about 12 minutes). Crumble with spoon.  Cool.  Reserve 1 cup of the crumbs, press remaining crumbs evenly in bottom of pan.  Pack ice cream on crust.  Sprinkle the reserved crumbs on top and refreeze for at least 4 hours.  Just before serving, heat a 21-oz. can cherry pie filling and serve ice cream dessert with hot cherries on top.

[ThereseMaria]

Bump!

I got this really good biscuit recipe from my Grade 7 Foods class - I have yet to find a biscuit recipe other than this one that doesn't require shortening or yeast. This one is so easy, and while they're best straight out of the oven with a little bit of butter, I swear these biscuits are immortal... I have yet to see one go moldy or otherwise bad 

Ingredients:

- 2 cups of flour

- 4 teaspoons of baking powder

- 1 teaspoon of salt

- 1/4 cup of margarine

- 7/8 cup of milk (I just eyeball this...)

1. Preheat the oven to 450 degrees (F)

2. Mix flour, baking powder and salt. 

3. Add margarine. Cut in with a pastry cutter until pieces are smaller than peas.

4. Add milk all at once; stir until just mixed.

5. Kead 3-4 times on a lightly floured surface. Roll out 3/4 inch thick.

6. Cut wit cookie cutters, a floured glass or a knife, and place biscuits on an ungreased cookie sheet.

7. Bake 10-14 minutes.

These are good with butter, honey, peanut butter, jam, marmalade... Really, they're just wonderful breakfast food, and they're really filling!

[HopefulHeart]

I made these oatmeal raisin cookies yesterday, and they came out wonderfully. I've used the recipe before, and it's a keeper.