William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-11-01 / 11. szám
MG'. [MOPES Iff M until it becomes thick and dark gold in color. Test for doneness by dropping a little fudge into cold water. If the fudge stays together and does not cloud the water, it is done. Remove the pan from the stove and let stand for five minutes. Beat the fudge using an electric mixer until it starts to crystalize on the sides of the bowl. Spread the fudge in a glass baking dish and let cool to room temperature, or drop blobs of fudge on parchment paper to cool. Store in an airtight container in the refrigerator. Fudge is best eaten within two weeks. Triple Ginger Cake FOR THE CAKE I cup dark beer I cup molasses 1 Vi teaspoon baking soda 2 cups all-purpose flour 2 tablespoons ground ginger I Vi teaspoons baking powder Vi teaspoon cinnamon V* teaspoon ground cloves % teaspoon nutmeg 1A teaspoon ground cardamom 3 whole eggs Vi cup granulated sugar Vi cup dark brown sugar Va cup canola oil I tablespoon fresh ginger, minced Preheat the oven to 350°F. Butter and flour, or spray, three 8-inch cake pans. In a saucepan, bring the beer and molasses to a boil. Remove from heat and add the baking soda. Let stand until cool. In a mixing bowl whisk the flour and the next 6 ingredients together. In another mixing bowl, blend the eggs and both sugars very well. Blend in the oil with the eggs and sugar, then add the cooled beer mixture. Gradually combine the liquid mixture into the dry flour bowl, creating a smooth batter. Stir in the fresh ginger. Divide the batter evenly between the three pans and bake for 25 minutes until a cake tester inserted in the middle comes clean. Set cakes aside to cool completely before decorating cake. FOR THE FROSTING 20 ounces cream cheese % cup butter unsalted, softened 1 teaspoon orange peel, finely grated 2 cups powdered sugar 2 tablespoons candied ginger, chopped Combine the butter, cream cheese and orange peel in a mixing bowl, blending until light and fluffy. Beat in the powdered sugar, then chill the frosting for 30 minutes before decorating the cake. After your cake is iced, garnish the top with the candied ginger. Pumpkin Pudding 5 whole eggs Vi cup coconut milk 12 ounces evaporated milk Vi cup light brown sugar Vi teaspoon cinnamon Vi teaspoon nutmeg I Vi cups mashed pumpkin I teaspoon vanilla extract I Vi cups whipped cream for garnish In a mixing bowl, whisk together the eggs and both milks, then slowly add the spices, sugar, vanilla extract and, finally, the pumpkin. Put into small ramekins or dessert cups and bake as you would for custard in a preheated 350°F oven. Check the pudding after one hour and cook longer in 10 minute intervals, if needed. Serve warm with a dollop of whipped cream and a sprinkle of cinnamon. Chef Béla’s Apple Cider I gallon fresh apple cider I quart cranberry juice Vi cup brown sugar I teaspoon vanilla extract I tablespoon cinnamon Vi teaspoon nutmeg Vi teaspoon mint, crushed Vi cup dark raisins or Vi cup citron fruit mix /a teaspoon cayenne pepper In a saucepan or crockpot, combine all the ingredients and slowly bring to a boil. The aroma should fill the house when the cider is ready. Garnish with thin slices of apple, oranges or crabapple rings that should float on top of cider. Serve hot to your guests. William Penn LifeNovember 2014 Enjoy a taste of Hungary today! The Official WPA Cookbook Over 500 recipes • Hungarian favorites & other tasty dishes • Kitchen tips from Chef Béla • Information on cooking, dieting & entertaining PLUS an enclosed book stand • md V/ (includes shipping & handling) For your copy, make your check payable to “WPFA Scholarship Foundation” and maií[to:j WPA Cookbook, William Penn Association,709 Brighton Road, Pittsburgh, P/CT5233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc.
