October 2, 2011 at 1:01 pm (7 ingredients or less, Appetizers, baking soda, brown sugar, butter, cream of tartar, Desserts, Holiday, light corn syrup, oven, salt, stovetop, walnuts)
4 C walnuts
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/8 t cream of tartar
1/4 t salt
1/2 t baking soda
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1. Mix together brown sugar, margarine, corn syrup, cream of tartar and salt.
2. Bring to a boil for 3 minutes stirring often. Remove from heat.
3. Add baking soda and stir well until settled.
4. Pour over walnuts and stir until well coated.
5. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
April 3, 2009 at 7:15 pm (baking soda, bananas, butter, cream of tartar, Desserts, eggs, flour, food processor, granulated sugar, oven, salt, walnuts)
Makes one 9-inch loaf
3 ripe bananas
2 eggs
3/4 C sugar
5 T butter
1 1/2 C flour
1 t baking soda
1 t cream of tartar
1/2 t salt
2/3 C walnuts
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1. Preheat oven to 350 degrees. Grease a 9×5″ loaf pan.
2. Put the bananas and eggs into a food processor and blend until smooth. (Or mash the bananas and eggs together by hand or with an electric mixer.)
3. Add the sugar and butter to the processor and, with a few on-off pulses, blend well. (Or, if making by hand or with an electric mixer, add sugar and butter gradually, beating well between additions.)
4. Add remaining ingredients and, again pulsing the machine, blend well. (Or beat the dry ingredients in by hand or with an electric mixer, in which case the walnuts must be previously chopped, fine or coarse depending on the texture you want.)
5. Pour into the prepared loaf pan and bake for 50 minutes. When done, a tester inserted in the center will come out clean. Let cool 10 minutes before turning it out. Let cool completely before wrapping for room-temperature storage or freezing.
March 29, 2008 at 4:47 pm (all-purpose flour, almonds, baking powder, butter, cake, canned peaches, cream of tartar, eggs, frozen peaches, frozen raspberries, frozen strawberries, granulated sugar, heavy cream, milk, oven, peach preserves, peaches, raspberries, raspberry preserves, salt, strawberries, strawberry preserves, sweetened whipped cream, vanilla, vegetable oil)
Almond Cake in a Crust
by Merrijo T. Dean
1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.
2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.
3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.
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