BLACK FOREST CAKE RECIPE

Black forest cake is a popular German dessert. Learn how to make/ prepare Black forest
cake by following this easy recipe.

Ingredients:
• 225 gms Maida (all-purpose flour)
• 400 gms Sweetened Condensed Milk
• 2-3 tbsp Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Cooking Soda
• 125 gms Butter
• 200 ml Aerated Cola Drink
• A pinch of Salt
• 125gms Dairy Milk Chocolate
• 250 gms Fresh Whipped Cream
• 10 Cherries
How to make Black Forest Cake:
• Place a thick bottomed pan on very low flame and melt butter in it.
• Remove from the flame and let the butter cool.
• Add condensed milk and mix well.
• Sift maida, cocoa powder, baking powder, cooking soda and salt together. Make sure
there are no lumps in the mixture.
• Grease a baking tray with little butter.
• Dust it with maida and keep it aside.
• Take a pan with little butter and put the maida mixture with the condensed milk-butter
mixture.
• Now add aerated cola and mix it well.
• Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175
degrees C (350 degree f.)
• When it is done, let it cool and then slit it horizontally into two.
• Whip the cream till light and fluffy.
• Sandwich the two layers of cake with whipped cream and cherries.
• Top with whipped cream and cherries.
• Grate dairy milk chocolate bar and sprinkle over the cake.
• Serve it chilled.
Simple vanilla cake
Ingredients

• 2 cups (500 mL) sugar

• 4 eggs
• 2-1/2 cups (625 mL) all-purpose flour
• 1 cup (250 mL) milk
• 3/4 cup (175 mL) vegetable oil
• 2-1/4 teaspoons (11 mL) baking powder
• 1 teaspoon (5 mL) vanilla

Cooking Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round
cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment
paper. Grease the paper and the sides of the pan well.
2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until
slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and
vanilla and beat for another minute, just until the batter is smooth and creamy.
Don't overbeat. Pour batter into the prepared baking pan(s).
3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a
toothpick poked into the center of the layer comes out clean. (A single rectangular
pan will take longer to bake than two round ones.) Loosen the sides of the cake
from the pan with a thin knife, then turn out onto a rack and peel off the paper.
Let cool completely before covering with frosting, if desired.

carrot cake

Carrot Cake Recipe

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Ingredients

Cake:

• 3 cups unbleached all-purpose flour

 • 2 cups sugar
• 1 teaspoon salt
• 1 Tbsp baking soda
• 1 Tbsp cinnamon
• 1 1/2 cups olive oil or grapeseed oil
• 4 large eggs, lightly beaten
• 1 Tbsp vanilla extract
• 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
• 1 1/2 cups sweetened, shredded coconut
• 2 cups of finely grated carrots
• 1 cup of drained crushed pineapple

Frosting:

• 8 oz cream cheese, at room temperature

• 6 Tbsp unsalted butter, room temp
• 2 1/2 cups of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 Tbsp lemon juice

Method

1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and
place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped
walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift
positions of cakes front-to-back if necessary about halfway through), until edges have
pulled away from sides and a toothpick or sharp knife tip inserted into the center of the
cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl.
Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in
vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut
halves in a crown around the top.

Serves 12-16.
Coconut Cupcakes with
Coconut Cream
Cheese Frosting
Recipe
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These are wonderful topped off with some freshly cut pineapple (not canned) or even
mango. Also, this is a recipe in which I would not suggest using light coconut milk, as it
would only diminish the flavor. The brand I prefer is Chaokoh, which is readily available
in most stores but go with what you can find.

Ingredients

Cupcake Ingredients

• 3/4 cup of unsalted butter, room temperature

• 1 1/4 cup of sugar
• 3 eggs, room temperature
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract
• 2 1/4 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1/2 cup of sweetened desiccated coconut

Coconut Cream Cheese Frosting Ingredients

• 1/2 cup of butter (1 stick), room temperature

• 8 oz of Philly cream cheese (1 package), room temperature
• 1/2-1 cup of powdered sugar
• 1/4 cup of sweetened desiccated coconut

Method
Cupcake Method

1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream
till light and fluffy again, scraping down the sides halfway through to ensure even
mixing.

2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to
scrape down the sides after each egg to ensure even mixing.

3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well
shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and
mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry
mixtures, ending with the dry. Stop mixing once just as the ingredients become
incorporated; do not overbeat.

4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the
way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking.
Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes
out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or
two in the pan, then transfer to a wire rack to cool completely.

Frosting Method

1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides
and bottom.

2 Slowly add the powdered sugar, taste as you go adding more sugar until you have
reached the desired sweetness.

3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded
coconut on top and serve.

Makes 20 cupcakes.
Double Vanilla Cupcakes
Recipe
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Ingredients

Cupcake

• 1 ½ cups + 2 tablespoons all-purpose flour

• 1/4 teaspoon kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 2 egg whites
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

• 1/2 cup unsalted butter, room temperature

• 1 1/4 cups of powdered sugar
• 1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Method

1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the
seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan.
Heat to just under a simmer for a few minutes being careful not to scald the milk.
Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after
it cools. Wash it and then place it out to dry so it can be used again.)

2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until
light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg
whites, one at a time, beating for 30 seconds each.
3 In one bowl sift together the flour, baking powder, and salt. In another whisk together
the vanilla steeped milk, vanilla extract, and sour cream.

4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in
alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until
just combined being sure to not overbeat.

5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20
minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15
minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked
quickly. Allow to cool on a wire rack. Frost when cooled.

Frosting

Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla
bean (or vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

Glazed Lemon
Bread Recipe
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Tip: eggs rise better when they are at room temp. If you are pressed for time and have
cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before
using.

Ingredients

• 4 ounces (1 stick, 8 Tbsp) butter, softened*

• 1 cup minus 1 Tbsp granulated sugar
 • 1 Tbsp honey
• 2 eggs (room temp)
• 1 Tbsp lemon zest
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cardamom
• 1 teaspoon baking powder

Glaze

• 1/4 cup lemon juice

• 1/3 cup sugar
• 1 Tbsp honey

* Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for
an hour, or place between two pieces of wax paper and rollout with a rolling pin to
soften.

Method

1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan.

2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat
until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to
incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a
little curdled. Mix in lemon zest.

3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients,
beating until smooth.

4 Place batter in prepared pan and bake for 1 hour at 350°F.

5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon
juice, sugar, honey - in a small saucepan until the sugar is completely dissolved.

6 Once you have removed the bread from the oven, poke holes all over the top with a thin
skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still
in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing
to serve.

Makes one loaf.

Caramelized Nut Tart Recipe
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Ingredients

Crust Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water

Filling Ingredients:
1 1/4 cups sugar
1/4 cup water
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds

Whipped cream (optional)

9 1/2 inch tart pan with removable bottom

Method

Crust:

1 Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using pulse until
mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to
form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and
refrigerate until firm, about 2 hours.

2 Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer
dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and
press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze
15 minutes.

3 Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20
minutes. Transfer to rack; cool. Increase oven temperature to 400°F.

Filling:

4 Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low
heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep
amber color, occasionally brushing down sides of pan with wet pastry brush and swirling
pan, about 10 minutes. Reduce heat to medium.

Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter,
honey and vanilla. Stir until well blended. Mix in all nuts.

5 Pour caramel mixture into crust. Bake until entire filling bubbles, about 20 minutes.
Cool completely on rack.

Serve with whipped cream (optional).

Serves 10.
Chocolate Cookies with Cocoa
Nibs and Lime Recipe
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Ingredients

• 1 cup of butter
• 3/4 cup of brown sugar
• 3/4 cup of white granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 2 1/2 teaspoons of heavy cream
• 1 3/4 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1 teaspoon of kosher salt
• 3/4 cup of cocoa nibs
• Zest of one large lime

Method

1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at
medium speed or until well incorporated and light in color. Add the egg, cream, and
vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides
and the bottom of the bowl halfway through.

2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the
butter mixture slowly, and beating at medium speed, stopping once all of it is
incorporated (do not overmix). Fold in the cocoa nibs and lime zest.

3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a
baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a
few minutes, then transfer to a wire rack to cool completely.

Perfect for dipping in homemade limeade or lemonade.

Makes approximately 4 dozen cookies.

George's Light Rye Bread Recipe

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Ingredients

Makes 2 loaves
2 packages active dry yeast
2 1/2 cups of warm water (just barely warm to the touch)
2/3 cup molasses
5 cups bread flour
2 cups rye flour
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup cocoa powder
2 Tbsp caraway seeds (optional)

Method

1 Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large
metal bowl.

2 Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2
cups of baking flour, mixing into the yeast mixture after each addition with a wooden
spoon.
3 Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard
to mix it with the wooden spoon. At that point, spread a half cupful of flour onto a large,
clean, flat surface and put the dough onto the surface.

4 Knead the dough by pressing down with the heel of your hand, stretching it, turning the
dough a quarter-turn, pulling the dough back toward you and then pressing and stretching
again. Knead additional bread flour into the dough until it reaches the right consistency.
Knead for 5-7 minutes, or until the dough is smooth and elastic.
5 Spread some vegetable oil around a large bowl and place the dough in it, turning it so it
gets coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room
temperature until it has doubled in size, about an hour and a half.

6 Gently press down on the dough so some of its air is released.

7 Knead the dough a few turns and then divide it by cutting it in half with a sharp knife.
8 Shape each half into loaf. Place dough loafs into either oiled bread loaf pans, or onto a
flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to
cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.

9 Let rise again, this time not doubling in volume, but rising by about half of its volume,
about 45 minutes, half as long as the first rising. The dough should be peeking over the
top of the loaf pan if using a loaf pan.

10 If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for
at least half an hour before baking.

11 If baking on a stone, score the dough a few times on the top of the dough right before
putting it in the oven. Put dough in the oven. If you have a mister, mist the dough with a
little water the first 10 minutes of baking. Bake for 40-50 minutes, or until done. The
bread should sound hollow when tapped.