Kransekake from Jill Rolland Serves: a LOT

Total Page：16

File Type：pdf, Size：1020Kb

Kransekake From Jill Rolland Serves: A LOT 1 lb ground almonds or finely ground Bob’s Redmill Almond Flour 1 lb powdered sugar 3 gently beaten egg whites (but you may need one more!) 2 t almond extract Grease the kransekake rings with Crisco and then flour them. Preheat the oven to 325 degrees. Mix the sugar and the almonds or almond flour. Add the egg whites a little at a time, mixing well. Add the almond extract. If the dough is not right for rolling, you may need to add a fourth egg white, but do it very slowly. Pinch off a little of the dough, roll it into a ring, put it in the smallest inside ring. Repeate, filling all the inside rings first, then the middle ones, and last the outsides. Do them in order – if you run out of dough it is the very largest rings that should be empty. Bake in the oven for 15-20 minutes until just barely brown. Cool in pans on a rack. Make the icing: ½ of an egg white 1 t white vinegar powdered sugar Mix until it starts to pull away from the bowl, then put it into a piping bag. Put the largest ring on on large tray. You may want to put a little icing underneath it to stick it to the tray. Drizzle that ring with Vs of icing, then add the next smallest ring. Stack carefully so that the kransekake is not tilted. Continue to the top. Stud the kransekake with flags. When you serve it, lift the cake and take the bottom ring out first. Continue in this way. It keeps very well in the freeZer in a Ziploc bag. .

Copy Link

Recommended publications

Carrotcake-Website-En
Hay Day Kitchen Carro Cak In this episode, we made a classic delicious dessert to help welcome Springtime – Carrot Cake! We’ve prepared an easy and delicious recipe and video, so you can follow along step-by-step. Go ahead, give it a try! And share with us your final cake using the hashtag #haydaykitchen! https://youtu.be/P-020LANblA Ingredient: 3 Medium Carrots 2 Tsp Baking powder 1 Tsp Orange zest 3 Eggs 1 1/4 Cups Flour 1 Cup Brown Sugar 1 Tsp Cinnamon 2/3 Cup Melted butter 1/2 Tsp Ginger 1/2 Cup Crushed walnuts 1/2 Tsp Salt Frosting: 1/2 Cup Cream 1 ⅓ Cups Cream cheese 1 Tsp Orange zest 1 Cup Icing sugar 1/4 Cup Melted butter Prep time: 4 hrs Servings: 1 cake; 8-10 pieces Equipment: Cutting board, knife, measuring bowls & spoons, 8-inch springform cake pan, whisk, parchment paper, palette knife Metho: - Begin by preheating your oven to 175°C / 350°F. - In a bowl, grate carrots and 1 tsp of orange zest. - Measure flour, baking powder, salt, cinnamon, and ginger in a separate bowl. Mix the dry ingredients together and set aside. - Take a larger bowl and whisk your eggs and brown sugar until creamy and foamy. - Start adding in the dry ingredient mix and melted butter, little by little, to the foamy egg and sugar mix. Stir slowly and don’t over mix. - Fold in the grated carrots, orange zest and crushed walnuts. - Cover the bottom of your cake pan with parchment paper, or grease with butter.
[Show full text]
Inviting a Spice of Life to Cater Your Event Means Having the Experience of Many Industry Veterans Working Together to Make Your Special Occasion a Success
WWWelcome to A Spice of Life Catering! IIInviting A Spice of Life to cater your event means having the experience of many industry veterans working together to make your special occasion a success. Whether you are planning a cocktail party, anniversary celebration, holiday party or intimate gathering, you are ensured the highest level of attention to achieve a flawless event. Every function is meticulously planned with your event coordinator to capture your imagination, delight your senses and impress your guests. OOOur team of culinary experts can assist with menu design that will showcase your ideas and personal tastes. Our plate and buffet presentation sets us apart. Creative props and décor can be coordinated with the theme of your event and are a complimentary party of our service. In addition, our event coordinators have access to the best in the industry partners for flowers, linens, décor, music and all of the other fine details. Whether your event is professionally served or delivered by our staff, we will help create a memorable occasion. TTTo get started call to begin planning your grand occasion. One of our event specialists will create a catering proposal for your event and email it to you. Once the menu and event particulars are decided all we need is a signed agreement and the required deposit to hold the date. Not to worry, we welcome menu and guest count changes until ten days before the event. JJJust a few things to remember when placing and order: ● Chafers, decorations, props and floral arrangements for buffets, as
[Show full text]
Baskin-Robbins Kicks Off Its 70Th Year with Icing on the Cakeâ® Flavor of the Month and a Free Waffle Cone Offer for Guests Nationwide
BASKIN-ROBBINS KICKS OFF ITS 70TH YEAR WITH ICING ON THE CAKEÂ® FLAVOR OF THE MONTH AND A FREE WAFFLE CONE OFFER FOR GUESTS NATIONWIDE Through January, guests can enjoy the Delicious Flavor of the Month and a free freshly-baked waffle cone with the purchase of any double scoop CANTON, Mass. (January 5, 2014) – Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is celebrating 70 years of innovative and delicious ice cream flavors and frozen treats by inviting guests nationwide to eat their ice cream and cake, too, with its January Flavor of the Month, Icing on the Cake®. The flavor features cake-flavored ice cream with cake pieces, frosting bits and a candy confetti ribbon and can be enjoyed in a cup, cone, milkshake or two-scoop sundae. To make the kick-off of its 70th year even sweeter, Baskin-Robbins is also continuing to offer guests nationwide a free waffle cone with the purchase of any double scoop of ice cream. In addition, Baskin-Robbins is offering guests an innovative lineup of ice cream flavors that can be enjoyed at select participating Baskin-Robbins shops nationwide throughout January: • Peanut Butter ‘N Banana: Banana-flavored ice cream and a chunky peanut butter ribbon in honor of a member of rock ‘n roll royalty who would be turning 80 this month! • Tropical Vacation Frozen Yogurt: A refreshing flavor featuring pineapple and passion fruit-flavored frozen yogurt with a passion fruit ribbon. • Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle: Reduced-fat, no-sugar-added vanilla-flavored ice cream packed with caramel-filled milk chocolate flavored turtles and a caramel ribbon—the perfect treat for caramel-lovers! “Over the past 70 years, Baskin-Robbins has grown from a beloved neighborhood ice cream restaurant in California to the world’s largest chain of ice cream specialty shops, offering guests an extensive variety of ice cream flavors and frozen treats,” said John Costello, President, Global Marketing and Innovation for Dunkin’ Brands.
[Show full text]
Student-To-Student Guide (The Blue Book)
Student-To-Student Guide (a.k.a The Blue Book) A Student-Written Guide to Rochester and URMC 17th Edition Presented by Members of the Class of 2024 University of Rochester School of Medicine and Dentistry 1 Contents Welcome 4 Editor’s Note/Acknowledgements 5 Preamble 6 Classes 8 Human Structure and Function (HSF) 8 Medical Evidence and Inquiry (MEI) 17 Molecules to Cells (MTC) 18 Pharmacology 21 Host Defense 22 Introduction to Clinical Medicine (ICM) 24 Foundations of Biopsychosocial Practice (FBP) 25 Meliora in Medicine (MiM) 26 Phase One Assessment 27 Where to Find Textbooks 27 Where to Study 28 Computing 31 The iPad and Apps 32 Housing 37 University Housing 38 Housing Options by Neighborhood 40 Apartment Complexes: 43 Fitness 46 Transportation 47 In and Around Rochester: 47 Getting In and Out of Rochester: 51 Banking 52 Utilities 54 Pets 55 Student Organizations 58 Interest Groups 59 Other Student Organizations 60 Students of Rochester Outreach Community Outreach Opportunities 68 Planning Your Summer 70 2 Summer Research 70 Outside Institutions 71 Popular National Programs 71 Research During the School Year 72 Other Ideas 72 Living in Rochester 73 Dry Cleaning and Tailor Services 73 Car Repair 73 Supermarkets 73 College Town 74 Specialty Grocery Stores 75 Farmer’s and Public Markets 76 Hair Salons & Barber Shops 76 Home Furnishings 77 Antiques 77 Malls 78 Restaurants 78 Ice Cream and Other Sweets 87 Bars 87 Entertainment 89 Professional Sports 92 Tourist Sites 93 Music 94 Cinemas 95 Theatre 95 Outdoor Activities 97 Exit Page 101 3 Welcome Congratulations and welcome, Class of 2025! You’re here; ready to embark on the first chapter of your medical training.
[Show full text]
Scary Biscuit Recipe
Scary Biscuit Recipe Make these delicious biscuits at home, and decorate them with scary characters! Source: https://www.bbc.co.uk/food/recipes/scary_halloween_cookies_86970 Preparation time: 1-2 hours Method Cooking time: 10 to 30 mins Beat together the butter and sugar in a large bowl until the mixture is light and Makes 20 cookies fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture. Sift together the flour and baking powder in a separate bowl. Stir the flour into Ingredients the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide ● 250g/9oz unsalted butter, softened the dough into two portions, wrap in cling film and leave to chill in the fridge for ● 250g/9oz golden caster sugar at least one hour. ● 2 free-range eggs, lightly beaten ● ½ tsp vanilla extract Preheat the oven to 170C/325F/Gas 3. Line two baking trays with ● 500g/1lb 2oz plain flour greaseproof paper. ● Red and black food colouring (optional) ● 1 tsp baking powder Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s ● Halloween-themed cookie cutters best to roll out one portion of the dough at a time, leaving the remainder in the ● Red, white and black writing icing fridge.) Cut shapes out with the Halloween cutters. ● 200g/7oz ready-to-roll fondant icing Place the cookies onto the baking tray, leaving a gap between them in case they ● 1 tbsp apricot jam, warmed with 1tsp water spread a little.
[Show full text]
2105-5130 Spongebob Squarepants
Instructions for To Decorate SpongeBob SquarePants Cake You will need SpongeBob SquarePants Icing Color Kit and Wilton Baking & Decorating Icing Color in Black (if SpongeBob SquarePants Icing Color Kit is not available, you will need Wilton Icing Colors in Lemon Yellow, Royal SpongeBob Blue, No-Taste Red, Brown; tips 3, 16 and 21. We suggest you tint all icings at one time, while the cake cools. Refrigerate icing in SquarePants Cake covered containers until ready to use. Make 5 3/4 cups of buttercream icing: PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • Tint 3/4 cup yellow IN ADDITION, to decorate cake you will need: • Tint 1/2 cup green (combine yellow with a small amount of blue and • Wilton Decorating Bags and Couplers or Parchment Triangles (instructions a touch of brown; thin 1/4 cup with 3/4 teaspoon corn syrup) included with all bags) • Tint 1/2 cup black • Tips 3, 16 and 21 • Tint 1/2 cup brown/red (small amount) combination • SpongeBob SquarePants Icing Color Kit and • Tint 1/4 cup pink • Tint 1/4 cup red Wilton Icing Color in Black (if SpongeBob • Tint 1/4 cup blue SquarePants Icing Color Kit is not available, • Reserve 3 cups white (thin 1 1/4 cups with 1 Tablespoon and 3/4 you will need Wilton Icing Colors in Lemon teaspoon corn syrup) Yellow, Royal Blue, No-Taste Red, Brown • One 2-layer cake mix or ingredients to make Decorate in Numerical Order favorite layer cake recipe 1. Ice cake sides and background areas on top and sides smooth with thinned white • Cake Board, Fanci-Foil Wrap or serving tray icing.
[Show full text]
4Hsask CD2.Pdf
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933- 7727, email: [email protected]. Developed May 2013. Writer: Pat Shier Table of Contents Introduction ..................................................................................................................................... 1 Overview of the Project ............................................................................................................. 3 Unit Two Requirements ....................................................................................................... 4 At Achievement Day .............................................................................................................. 4 A Note to the Leader ............................................................................................................ 5 Supplies You Will Need ............................................................................................................. 7 Before You Bake and Decorate .............................................................................................
[Show full text]
WEDDING-CAKE-BOOK.Pdf
Homemade wedding cake flavors with real Buttercream Frosting Baked by our Pastry Chefs in our own Bake Shoppe Publick House Historic Inn On the Common, 171 Main Street Sturbridge, MA 01566 (508) 347-7323 ext. 286 Publick House Cookie Favors The best wedding favors are EDIBLE!! Round Monogrammed Sugar Cookie Your choice of icing & lettering colors. Chocolate Dipped Heart Sugar Linzer Heart Shaped Cookies Wrapped in cellophane and tied Cookie Two almond cookies with raspberry heart center. with curling ribbon. Heart shaped sugar cookie, Wrapped in cellophane and tied (Choice of colored curling ribbon.) ½ dipped in chocolate and ½ sprinkled with with curling ribbon. (Choice of colored curling ribbon.) pink & red sugar, wrapped in clear Page 1 cellophane with curling ribbon. (Choice of colored curling ribbon.) All Publick House wedding packages include a custom- designed, beautiful and delicious wedding cake created by our talented pastry chefs from our renowned Bake Shoppe. Your wedding cake will take center stage in the traditional cake cutting ceremony, which symbolizes the couple's unity and commitment to share their lives together. #1 Page 2 With attention to detail and creativity, our pastry chefs will customize the perfect wedding cake for your special day. #2 Monogrammed Cookie Favors Page 3 Swirl Designs #3 #4 Page 4 Diamond Design Swirl Design #5 #6 Page 5 Swirl Designs #7 #8 Page 6 7 Traditional Designs #9 #10 Page 7 Swiss Dot Designs #11 #12 Page 8 Swiss Dot Design Round Monogrammed Sugar Cookie Your choice of icing & lettering
[Show full text]
Cupcake Flavors List
Cupcake Flavors Cookies and Cream: Chocolate Cake, Chocolate Dip, Oreo Icing & Oreo Crumbles Dirty Banana: Banana Cake, Chocolate Fudge Icing, Vanilla Cream, Chocolate Crumbles Salted Vanilla: Vanilla-Almond Cake, Creamy Salted Vanilla Icing Chocolate Peanut Butter: Chocolate Cake, Peanut Butter Icing, Chocolate Ganache, Peanuts Cafe Mocha: Chocolate Cake, Espresso Buttercream, Chocolate drizzle, Vanilla Cream French Salted Caramel: Chocolate Cake, Salted Caramel Buttercream, Chocolate drizzle, Vanilla Cream Vanilla Disco: Vanilla-Almond Cake, Vanilla European Buttercream, Chocolate Ganache, Disco sprinkles Circus: Pink-dyed Vanilla-Almond Cake, Blue-dyed Cotton Candy Buttercream, Cotton Candy Sprinkles Banana Split: Banana Cake, Cream Cheese Icing, Walnuts, Chocolate drizzle, Maraschino Cherry “Birthday Cake”: Chocolate Cake, Chocolate Fudge Icing, Buttercream flower, Chocolate Crumbles Mint Chocolate Chip: Chocolate Cake, Peppermint-Chocolate Chip Buttercream, Chocolate Curls Boston Cream: Vanilla Cake, Chocolate Fudge Icing, Vanilla Custard Filling Cookie Monster: Chocolate Cake, Blue buttercream “fur,” Cookie Monster face, chocolate chip cookie crumbles German Chocolate: Chocolate Cake, Coconut-Pecan and Fudge Icing Sugarplum Berry: Vanilla-Almond Cake, Raspberry filling, Raspberry Buttercream Enchanted Oven, 103 N. Ann Arbor Street, Saline, MI 48176 734-686-0110 Email: [email protected] Charleston Coconut: Coconut Cake, Coconut Custard filling, Whipped Coconut Cream Cheese Icing, Coconut Flakes Blueberry Festival: Vanilla Cake, Vanilla Cream Cheese Icing, Blueberry Pie Filling, Graham Cracker Crumbs Dutch Country Lemon: Vanilla-Almond Cake, Lemon Curd, Vanilla Cream Cheese Icing, White Chocolate Curls Swiss Strawberry: Vanilla-Almond Cake, Strawberry Buttercream, Sugar Heart Garnish Red Velvet Flirt: Red Velvet Cake, Chocolate Dip, Cinnamon Cream Cheese Icing, Red Lips Sprinkles Gluten Free Cupcakes Available Sugar Free Cupcakes Available Vegan Cupcakes Available Enchanted Oven, 103 N.
[Show full text]
Victoria Sponge with Homemade Raspberry Jam and Vanilla Buttercream
Victoria sponge with homemade raspberry jam and vanilla buttercream Cake Raspberry jam Vanilla buttercream • 225g self-raising flour • 150g raspberries • 150g very soft butter • 225g very soft butter • 150g granulated sugar • 300g icing sugar • 225g caster sugar • Juice of half a lemon • 1/2 teaspoon vanilla extract • 4 large eggs • Knob of butter • 1 tablespoon milk • 1 teaspoon baking powder Method 1. To make the jam, add the raspberries, sugar and lemon juice to a heavy bottomed saucepan and heat gently until the sugar has dissolved 2. Once the sugar has dissolved, turn up the heat and boil rapidly until the jam reaches setting point (5-15minutes). Try to avoid stirring too much to prevent the jam from crystallising. To test if the jam has reached setting point, put a few drops on a cold plate, leave to cool for a minute, then push gently with your finger. If wrinkles appear on the top of the jam it has set, if not, continue boiling for a couple of minutes then test again until set 3. Once the jam has reached setting point, remove from the heat. If there is any scum on the top of the jam stir in a knob of butter. Allow to cool for a few minutes, then pour into a container 4. Preheat the oven to 170C/150C fan and grease two cake tins 5. To make the cake, add the butter and caster sugar to a large bowl and beat with an electric mixer until light and fluffy 6. Add the eggs one at a time, and beat after adding each egg 7.
[Show full text]
Class Booklet
CLASS BOOKLET WWW.MISSBISCUIT.COM.AU MISS BISCUIT VANILLA SUGAR BISCUITS • 250g unsalted butter Start by beating the butter, sugar (softened at room and vanilla until well combined temperature) but not creamed (about 1-3 • 120g caster sugar minutes). Add the eggs and beat • 3 generous tsp vanilla for another 1-3 minutes. Add flour, extract baking powder and salt and mix • 2 large eggs on low speed until a soft dough is • 600g plain flour formed and the bowl edges are • 3/4 tsp baking powder clean. Roll out your dough between • 1 tsp salt two pieces of baking paper and cut into shapes. Bake biscuits on a tray with baking paper for around 12 minutes at 170 degrees (conventional setting). Top tip: If you need to use the fan forced setting, drop your temperature to 140 degrees and leave them in for the same length of time. Top tip: Minimise the amount you work or roll your dough to avoid problems such as losing shape, tough or chewy texture or uneven surfaces. In the Miss Biscuit kitchen, we roll the dough a maximum of twice. Join the Miss Top tip: If your baking paper moves Biscuit Decorating or slides a lot on your bench, try Group on Facebook for using a large silicon mat between lots of ongoing tips and tricks and to share ideas and your baking paper and your bench photos. You will need to know to stop it from moving. the date of the class you attended and the code word given in the class in order to join.
[Show full text]
The Cake Gallery
THE CAKE GALLERY “This book is composed with different types of cakes along with their recipes and also consists of some cake recipes for different occasions. The book is a composition of beautiful pictures and ideas of cake preparation for those who are definitely wants to make cake.” “This book is composed with different types of cakes along with their recipes and also consists of some cake recipes for different occasions. The book is a composition of beautiful pictures and ideas of cake preparation for those who are definitely wants to make cake.” by Debjani Sarkar by Debjani Sarkar Contents Introduction about Cake First Bakery in India Different Types of cakes Butter cakes Butter cake recipe: Pound Cakes Pound Cake Recipe: Sponge cakes (or foam cakes) Sponge cake recipe: Genoise Cake: Genoise Cake Recipe: Biscuit Cakes: Biscuit Cakes Recipe: Angel Food Cakes Angel Food Cakes Recipe: Chiffon cakes Chiffon Cake Recipe: Baked Flourless Cakes Baked flourless cakes Recipe (Flourless Chocolate Cake): Unbaked Cakes Unbaked Chocolate Mousse Cake: Carrot Cakes Carrot Cakes Recipe:- Red Velvet cakes Red Velvet cakes Recipe: Chocolate cakes Chocolate Cakes Recipe: Coffee Cake Coffee cake Recipe: Butter or oil layer Cakes Butter Layer Cake Recipe: Yeast Cakes Yeast Cakes Recipe (Saffron yeast Cake): Shapes Bundt Cakes Cake balls Conical Cupcakes Layer Cakes Sheet cakes Swiss rolls Cake Layer Some Toppings Items on Cakes Glimpses of some toppings items Different kinds of pan for different cakes Cake Decoration Cakes for Different Occasions Acknowledgments: Introduction about Cake Cake is a form of sweet dessert that is typically baked. In their oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
[Show full text]