This recipe has been passed down to me by one of my mother's oldest friends who always made everything from scratch and raised 5 children on a very meager salary. She is a woman I have always admired. Please forgive the way this recipe is written out, I've never bothered to separate it all out and have always left it just as she gave it to me.
Take 2-Egss and beat lightly
Add 1/3-cup of Sugar until creamy
Add 1/4-cup melted shortening OR oil
Add 1/4-cup of milk
Mix 1 3/4-cup flour in with 3/4-teaspoon cream of tartar
add 1/4 teaspoon baking soda
add 1/8 teaspoon salt
add 1/4 teaspoon nutmeg
Mix the egg mixture with the dry ingredients to incorporate, but don't over handle.
Pull off pieces of dough the size of a walnut. Roll into a finger shape.
Lay them out on a floured pastry cloth OR a floured board
Fry in deep fat which has been heated to 365 degrees until golden brown.
Drain on paper towels.
Roll in thin confectioner's sugar and water mixture.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Wednesday, September 3, 2008
Monday, August 18, 2008
Old - Fashioned Cupcakes
Old-Fashioned Cupcakes
(Paula Deen Best Dishes)
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
*Cook's Note: Add more sugar to get this consistency.
(Paula Deen Best Dishes)
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
*Cook's Note: Add more sugar to get this consistency.
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