Sunday, February 5, 2012

Two short recipes (This is basically a cooking blog now)

Parve Applesauce Cake


1 1/2 cups applesauce
1 egg
1 1/2 cups flour
2/3 cups sugar

1/2 tsp baking powder

1/2-3/4 cup cooking oil

1. Preheat an oven to 375 F. Grease a 8 x 8 cake tin.

2. Mix the ingredients except for the cooking oil until well blended.

3. Add cooking oil, first as a half cup. Mix well and check the consistency - it should be a thick batter but without doughy bits. If there are doughy bits, add another 1/4 cup of cooking oil.

4. Decant into the pan and bake for 35 minutes, or until a fork comes out clean but the cake is still soft. Cool and serve.

Pumpkin Custard


12-15 oz pureed pumpkin (use canned if you want to save time)
5 eggs
1/2 cup flour
2/3 cup sugar
Nutmeg
1/2-3/4 cup milk
1/4 cup baking powder

1. Preheat an oven to 375 F. Prepare a pie crust if you wish.

2. Mix the pumpkin, eggs and milk until well blended.

3. Add the dry ingredients. Mix until you have a loose batter with some thickness.

4. Pour into your holding mechanism and bake for 45 minutes, or until the custard has set and a knife comes out clean. Cool and serve.

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