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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Baltimore Peach Cake
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Cakesandfrostings - Cake Baltimore Peach Cake Post by :Theresa1296 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :607

Click below to download : Cakesandfrostings - Cake Baltimore Peach Cake (Format : PDF)

Cakesandfrostings - Cake Baltimore Peach Cake

1 pkg. yeast, fresh or dry
1/2 c. warm water
1/4 c. granulated sugar
3 c. flour
1 c. milk
1/4 c. butter
1 tsp. salt
vegetable oil
6 or 7 peaches (peeling is
optional) pitted, cut into
1/2 c. brown sugar
1 Tbsp. butter
1 Tbsp. cornstarch
8 oz. apricot glaze or
strained apricot preserves

Dissolve yeast in water in a 2-quart mixing bowl. Add 1
cup flour and 1 teaspoon granulated sugar. Mix well. Cover
bowl with plastic wrap and allow mixture to rise 2 hours until doubled in size. Stir the mixture well. Add rest of sugar, salt, milk and 1 cup flour. Mix well; add remaining 1 cup flour.

Place on floured surface and knead. Add flour while kneading until dough is smooth and satiny and no longer sticky. Put light coat of vegetable oil on sides and bottom of 2-quart bowl. Put dough in bowl.

Cover with plastic wrap and allow to rise until doubled in size. Oil 2 9-inch cake pans with Crisco or other solid shortening. Remove dough from bowl. Knead lightly for 1 minute. Divide dough in half. Using a rolling pin and some flour, roll half the dough into a circle slightly smaller than the diameter of the pan. Repeat with remaining half of dough. Place in baking pan.

Place slices of peaches on top in circles. In small bowl, combine brown sugar, butter and cornstarch. (This mixture does not have to be well mixed; butter can remain in hunks.) Sprinkle over peaches. Cover pan with plastic wrap and allow to rise for about 30 minutes in a warm place.

Preheat oven to 400 degrees. When dough has risen to
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Cakesandfrostings - Cake Banana Almond Cakesandfrostings - Cake Banana Almond

Cakesandfrostings - Cake Banana Almond
Banana Almond Cake 100 g butter or margarine 2 1/2 dl sugar 2 egg yolks 2 tbs sour cream 1 dl almonds 1 tsp vanilline sugar 2 1/2 dl plain wheat flour 1/6 tsp salt 1 tsp baking powder 1 tsp bicarbonate 2 egg whites Preheat oven to 200° C/400° F and grease and flour baking dish.Let fat get room temperature and then stir it with sugar, until mixture is really light and fluffy. Stir in egg yolks, one at a time. Stir vigorously, add sour cream and blend well. Peel and mash bananas. Chop almonds and mix them in. Stir

Cakesandfrostings - Cake Bailey's Irish Creme Cake Cakesandfrostings - Cake Bailey's Irish Creme Cake

Cakesandfrostings - Cake Bailey's Irish Creme Cake
1 package Duncan Hines yellow cake mix 1 package instant chocolate pudding 3/4 cup vegetable oil 1/2 cup Bailey's Irish Creme 1/4 cup vodka 1/8 cup water 4 large eggs For The Glaze: 1/4 cup Bailey's Irish Creme 1 cup powdered sugar Preheat oven to 350 degrees F.Ignore directions on cake box. Combine all ingredients in a mixing bowl and beat until smooth. Pour into a greased and floured 10 inch bundt pan. Bake at 350 degrees 40 to 50 minutes until a knife inserted comes out clean. Remove from bundt pan and allow to cool completely. Starting with about 1/4