"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 05-16-2010, 02:12 AM   #2881
Cook
 
Join Date: May 2010
Posts: 81
I did a foccaccia with black kalamata olives, fresh rosemary sprigs and sea salt topping. SOOOOO bad for my husband's diet, but heavenly:))

missM
__________________

__________________
missM is offline  
Old 05-16-2010, 03:25 AM   #2882
Assistant Cook
 
Join Date: May 2010
Location: Alaska
Posts: 8
I just got through baking and frosting an Orange Sponge Cake. I decided to put the mixture in a bunt pan this time and it came out so pretty!
__________________

__________________
Ardiva is offline  
Old 05-16-2010, 03:33 AM   #2883
Cook
 
Join Date: May 2010
Posts: 81
I love orange sponge. Have you tried a mocha frosting with grated lemon zest?
__________________
missM is offline  
Old 05-16-2010, 04:28 AM   #2884
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,511
Quote:
Originally Posted by Ardiva View Post
I just got through baking and frosting an Orange Sponge Cake. I decided to put the mixture in a bunt pan this time and it came out so pretty!
Quote:
Originally Posted by missM View Post
I love orange sponge. Have you tried a mocha frosting with grated lemon zest?
that sounds fantastic!! do you have recipes to share?
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now  
Old 05-16-2010, 04:46 AM   #2885
Cook
 
Join Date: May 2010
Posts: 81
Hi MS,
Depends how big your cake is. But for a 9" (we're metric here - so that's more or less) round cake, you use 2+ cups of icing mixture (you know the deal... add a little if you need to), 2 teaspoons of cocoa powder**, a scant spoon of good quality instant coffee and juice of one lemon and 2 tspns of softened butter. Beat all ingredients until light and fluffy. If mix is too stiff, add a little milk... a drop at a time mind..... Swirl over cake top and sides and grate lemon rind over.
You can substitute lime if you like.
** for a really special frosting,- instead of the cocoa powder, melt half a block of dark cooking chocolate over warm water, mix into the butter, coffee, lemon juice and icing mix. Oh JOY!!!
__________________
missM is offline  
Old 05-16-2010, 08:53 AM   #2886
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
MissM,

Kindly tell me what icing mixture is??????
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline  
Old 05-16-2010, 02:25 PM   #2887
Sous Chef
 
Join Date: Aug 2006
Posts: 863
Bananna muffins with a caramel topping.
__________________
Mel! is offline  
Old 05-16-2010, 04:18 PM   #2888
Assistant Cook
 
Join Date: May 2010
Location: Alaska
Posts: 8
Quote:
Originally Posted by missM View Post
I love orange sponge. Have you tried a mocha frosting with grated lemon zest?
Not yet, missM. I usually use a butter cream frosting with a hint (one or two T. of orange juice) to go along with it.

Will try the mocha next time. Sounds good. Thanks for the hint.
__________________
Ardiva is offline  
Old 05-16-2010, 04:33 PM   #2889
Assistant Cook
 
Join Date: May 2010
Location: Alaska
Posts: 8
ORANGE SPONGE CAKE

4 eggs-separated
11/2 C. Sugar
1 C. Orange Juice
1 tsp. Grated Orange Rind
2 C. Flour
2 Tsp. Baking Powder
=================
Preheat oven to 350 degrees

In a large bowl, beat 1C sugar with the yolks.
Add the 1 C. juice, rind- blend well.
Add the flour and B.P- blending well.

In a separate medium bowl, beat the egg whites, adding 1/2 C sugar gradually.
Beat until stiff peaks form.

Fold egg whites into orange mixture.
Pour into a greased bunt pan and bake for 40 minutes.

Cool for 20 minutes and then turn out onto a nice cake server.

Frost if desired or just sprinkle powdered sugar on top.

__________________
Ardiva is offline  
Old 05-16-2010, 06:30 PM   #2890
Cook
 
Join Date: May 2010
Posts: 81
icing mixture

Icing mixture is icing sugar with a small percentage of starch added. It has a softer setting texture than straight icing sugar and unlike icing sugar, is usually lump free. I believe the starch is usually tapioca or somesuch. Anyway, it is still gluten free for those who need to know that.
__________________

__________________
missM is offline  
Closed Thread

Tags
rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.