Carsten Schafer

• 125 g [or 4.25 0.00] butter
• 125 g [or 4.25 0.00] sugar
• 2-3 eggs
• 4 drops Lemon flavouring
• 200 g [or 6.8 0.00] all purpose flour
• 6 g [or 0.204 0.00] (or 2 tsp) baking powder
• 1 tsp [or 4.92892 0.00] to 4 tsp milk
• 500 g [or 17 0.00] -750 g apples or 750 g cherries

Beat butter until fluffy, add sugar, eggs, lemon and flour/baking powder mixture. Add milk until the dough reluctantly falls from a spoon. Add to greased 26cm diameter spring form and flatten. Preheat oven to 375F (190C) and bake for 40-50 minutes.

Cake

Christel Schafer

• 1 cup [or 225 0.00] vegetable oil
• 2 cup [or 450 0.00] sugar
• 2 eggs
• 2 cup [or 450 0.00] all-purpose flour
• 1 tsp [or 4.92892 0.00] baking soda
• 1 1/2 tsp [or 7.39338 0.00] baking powder
• 1 tsp [or 4.92892 0.00] salt
• 1 tsp [or 4.92892 0.00] ground cinnamon
• 1 tsp [or 4.92892 0.00] vanilla extract
• 3 cup [or 675 0.00] finely chopped, peeled apples
• 1 cup [or 225 0.00] chopped pecans
• 1 cup [or 225 0.00] butterscotch morsels
• Garnish: caramel sauce and whipped cream

Preheat oven to 350 degrees
In a large mixing bowl, mix together oil and sugar. Add eggs, one at a time, beating after each addition. Add flour, baking soda, baking powder, salt and cinnamon; beat well. Stir in vanilla, apples and pecans. (Mixture will be thick).
Spread mixture evenly in a greased 9 x 13 -inch baking pan. Sprinkle butterscotch chips over top. Bake for 55 minutes.
Cool completely in pan. Garnish with caramel sauce and whipped cream.
This cake is so moist and rich it will taste like you slaved in the kitchen all day.

Cake

http://noblepig.com/2008/04/01/an-unfair-advantage.aspx

• Base:
  • 250 g [or 8.5 0.00] butter
  • 200 g [or 6.8 0.00] sugar
  • 4 eggs
  • 250 g [or 8.5 0.00] flour
  • 1 tsp [or 4.92892 0.00] baking powder
• Streusel:
  • 250 g [or 8.5 0.00] butter
  • 200 g [or 6.8 0.00] sugar
  • 1 vanilla sugar
  • 300 g [or 10.2 0.00] flour
  • 100 g [or 3.4 0.00] coconut flakes (unsweetened)
  • 3 tbl [or 44.3604 0.00] cacao
  • 2 tbl [or 29.5736 0.00] rum
• Topping:
  • 200 ml [or 7.03902 0.00] whipping cream
  • 2 vanilla sugar packets

- cream butter and sugar until frothy, then add egg
- spread out onto greased baking sheet
- apply streusel evenly
- bake for 20-30mins at 375F
- mix topping and apply on hot cake
- let cool and cut up evenly

Cake

Unknown

• 6 oz [or 170.1 0.00] of dark chocolate (65-70%), chopped
• 5 oz [or 141.75 0.00] of whole hazelnuts (1 heaping cup)
• 1/2 cup [or 112.5 0.00] (1 stick) butter, at room temperature
• 1/2 cup [or 112.5 0.00] plus 2 tbl sugar
• 4 large eggs, at room temperature
• 1 1/2 tsp [or 7.39338 0.00] vanilla
• 1/4 cup [or 56.25 0.00] flour
• 3/4 tsp [or 3.69669 0.00] salt
• 1/2 tsp [or 2.46446 0.00] cinnamon
• Powdered sugar for garnish

Set the oven rack to the middle of your oven, and preheat to 400°F. Grease an 8-inch round cheesecake pan with butter and set aside. (An 8-inch springform pan will work just fine as well.)
Melt the chocolate over a double boiler. Start by setting a small pot of water to boil on the stove. Once the water is boiling, reduce the heat to low and set a heatproof bowl into the pot so that it rests on top and does not fall in. Add the chocolate to the bowl and stir constantly until completely melted. Remove the chocolate from the heat and allow to cool completely.
Spread the nuts evenly on a rimmed baking sheet. When the oven is at temperature slide the baking sheet into the oven. Roast nuts until they are golden brown, about 6 minutes. Remove nuts from oven and allow to cool completely. Lower oven temperature to 350°F.
Using a dry, rough washcloth, rub the nuts together to remove most of the skins. Transfer the nuts to the bowl of a food processor and pulse until they form a semi-fine powder, about the texture of coarse sand, 10 to 12 short pulses. Do not over chop, or you'll end up with an oily, separated mess. Set aside ground nuts.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Add eggs and vanilla, beating until mixed. Add flour, salt, and cinnamon, beating for another 30 seconds. Pour in the ground hazelnuts and scoop in chocolate, beating until well mixed, about 1 minute.
Pour the batter into the greased pan and bake until a toothpick inserted in the middle of the cake comes out with just a few streaks of matte-looking chocolate, about 30 minutes. The middle may still look a little underdone, which is fine as long as the toothpick isn't covered with what looks like wet chocolate batter. Once done, remove the cake from the oven and allow to cool in the pan on a cooling rack.
Once the cake is cool, carefully remove the sides of the pan. Invert the cake onto a serving platter and remove the parchment circle. Let sit for 20 minutes before dusting liberally with powered sugar for garnish. Serve immediately or seal in plastic before storing in the refrigerator.

Cake

http://www.seriouseats.com/recipes/2013/04/chocolate-hazelnut-torte-cake-recipe.html

2013-12-21

• Base:
  • 150 g [or 5.1 0.00] flour
  • 100 g [or 3.4 0.00] sugar
  • 1 tsp [or 4.92892 0.00] baking powder (1/2 bag) = 7g
  • pinch salt
  • 1 egg
  • 150 g [or 5.1 0.00] butter
• Filling:
  • 750 g [or 25.5 0.00] quark (2 tubs)
  • 3 eggs
  • 1 pudding powder
  • 1 pinch salt
  • 250 g [or 8.5 0.00] sugar

Add dry, then wet and mix.
Press into greased & bread-crumbed spring form halfway up side.
Use fork to make holes in bottom.
Bake at 375F for 10 minutes.
Cool for a while.
Add filling and smooth out top.
Bake at 375F for 50-60min.
(14g in baking powder bag if using.)

Cake

Christel Schafer

• #1:
  • 2 cup [or 450 0.00] granulated sugar
  • 1 tsp [or 4.92892 0.00] salt
  • 4 large eggs
  • 1/2 cup [or 112.5 0.00] oil
  • 2 tsp [or 9.85784 0.00] vanilla
• #2:
  • 2 cup [or 450 0.00] flour
  • 1 tsp [or 4.92892 0.00] baking soda
  • 1 tbl [or 14.7868 0.00] cinnamon
• #3:
  • 4 to 5 apples, coarsely chopped

Beat #1 until fluffy and well mixed.
Add #2 and blend for 2 minutes.
Sprinkle some loose flour onto apples to coat, then add.
Mix well. Pour into greased 9x13 pan. Bake at 175C for 45-55 minutes.
The last time I made this I reduced the sugar to 1 1/3 cup and used
1/3 cup oil. It was still yummy.

Cake

Unknown

• 1 3/4 cup [or 393.75 0.00] flour (about 9 ounces)
• 1 tsp [or 4.92892 0.00] sugar
• 1 1/2 sticks cold butter (12 tbl), cut into slices
• 1/4 cup [or 56.25 0.00] ice water (approximately)

Makes dough for one single crust pie. The recipe is easily doubled for a two crust pie. I use salted butter here instead of unsalted, so I don't need to add any salt. If all you have is unsalted butter on hand, be sure to add 1/2 tsp of salt.
Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add most of the ice water and pulse until the dough gathers up into a ball. If it doesn't after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes.
Roll out the pie between two pieces of plastic wrap.

Cake

http://theitaliandishblog.com/imported-20090913150324/2011/9/9/you-will-make-homemade-one-minute-pie-dough-and-raspberry-pi.html

2015-01-13

• 3/4 cup [or 168.75 0.00] all-purpose flour
• 3/4 tsp [or 3.69669 0.00] baking powder
• Pinch of salt
• 4 large apples (if you can, choose 4 different kinds)
• 2 large eggs
• 3/4 cup [or 168.75 0.00] sugar
• 3 tbl [or 44.3604 0.00] dark rum
• 1/2 tsp [or 2.46446 0.00] pure vanilla extract
• 8 tbl [or 118.2944 0.00] (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for five minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Serving:
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Helene served her cake with cinnamon ice cream and it was a terrific combination.
Storing:
The cake will keep for about two days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it -- it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Cake

http://www.ctv.ca/CTVNews//20101012/recipe-apple-101012/

• Dough:
  • 200 g [or 6.8 0.00] Flour
  • 100 g [or 3.4 0.00] Sugar
  • 100 g [or 3.4 0.00] butter (room temp)
  • 1 egg
• Filling:
  • 3 eggs
  • 100 g [or 3.4 0.00] sugar
  • 125 g [or 4.25 0.00] ground nuts

This recipe can be used to contain fresh fruit, such as blueberries, peaches, or apples. The same base is used as in the Rhubarb Streusel cake. Do only use very dry fruits, when the fruit is wet the nut mixture clumps too easily.
This cake has a hard bottom crust.
For base:
Combine dry, add butter & egg, make dough.
Press 2/3 dough into bottom of springform, take 1/3 and roll, press 1/2 way up side.
For filling:
Separate eggs.
Mix egg whites and a bit of the sugar until stiff peaks & set aside.
Mix egg yolks, remaining sugar, ground nuts.
Fold in fruit and egg white mix.
Bake at 375F for about 40m.

Cake

Christel Schafer

• Dough:
  • 200 g [or 6.8 0.00] Flour
  • 100 g [or 3.4 0.00] Sugar
  • 100 g [or 3.4 0.00] butter (room temp)
  • 1 egg
• Rhubarb mixture:
  • 1 1/2 cup [or 337.5 0.00] rhubarb drained (enough to cover base)
  • 80 g [or 2.72 0.00] sugar
  • 1 tbl [or 14.7868 0.00] corn starch
• Streusel:
  • 200 g [or 6.8 0.00] Flour
  • 150 g [or 5.1 0.00] sugar
  • 150 g [or 5.1 0.00] butter (room temp)
  • 1/2 tsp [or 2.46446 0.00] vanilla

German style rhubarb streusel cake.
This cake has a hard crust.
Combine dry, add butter & egg, make dough. Combine rhubarb mixture.
Press 2/3 dough into bottom of springform, take 1/3 and roll, press 1/2 way up side.
Add rhubarb mix evenly and apply streusel evenly.
Bake at 350F 40-45m (or just until streusel turn even brown).

Cake

Christel Schafer

• 1 cup [or 225 0.00] water
• 1 tsp [or 4.92892 0.00] Baking soda
• 1 cup [or 225 0.00] sugar
• 1 tsp [or 4.92892 0.00] Salt
• 1 cup [or 225 0.00] of brown sugar
• Lemon juice
• 4 large eggs
• Nuts
• 1 bottle tequila
• 2 cup [or 450 0.00] dried fruit

Sample the tequila to check quality.
Take a large bowl, check the tequila again.
To be sure it is of the Highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one tsp of sugar.
Beat again.
At this point its best a make sure the tequila is still OK.
Try another cup...just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the fruit up off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the tequila to check for tonsisticity.
Next, sift two cups of salt. Or something.
Check the tequila.
Now shift the lemon juice and strain the nuts.
Add one table.
Add a spoon of sugar, or some fink.
Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Finally, throw the bowl through the window.
Finish the tequila and wipe counter with the cat.
CHERRY MISTMAS!

Cake

Unknown