My Cake World!!: August 2013

Friday, August 30, 2013

Churros Recipe

http://www.heatovento350.com/2011/05/churro-cookies.html

1 cup water                                                    1 cup A. P. Flour
2 1/2 tbsp white sugar                                   2 q. oil for frying
1/2 salt                                                             1/2 cup sugar or to taste
2 tbsp vegetable oil                                          1-2 tsp cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Allrecipes.com

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

allrecipes.com

Changes I made: 1/3 cup sour cream, about 1/4 cup milk, 1/8 tsp baking soda instead of oil, mix with egg
Also 3 tbsp unsalted butter instead of 1/4 cup for topping


Marshmallow fondant aka MMF

1- clean bowl, 2tbsp- water , CRISCO all vegetable shortening, 16oz- bag JET-PUFF marshmallowS
2lbs -10x (powder sugar) , 1tsp vanilla

GREASE BOWL WITH SHORTENING AND ADD 2 TBS OF WATER.

ADD MARSHMALLOWS TO BOWL WITH WATER.

MELT MARSHMALLOWS.AND 1TSP OF VANILLA Color once all marshmallows are melted, if you need a whole batch to be one color.

ADD POWDER SUGAR ALL AT ONCE. I’ve seen others do 1 cup at a time, but I notice if you add all at once and mix while the marshmallows are still hot the sugar mixes faster.