Sunday, December 2, 2012
Saturday, December 1, 2012
Thursday, November 29, 2012
Cherry Chocolate Chip Crinkle Cakes
Cream together
3/4 cups butter
1 cup sugar
Add, one at a time, beating well after each addition until light and fluffy:
2 eggs
Blend in:
1 tsp vanilla extract
3 tsp pure lemon extract
Sift together
1 ½ cups cake flour (or pastry flour)
1 ½ tsp baking powder
Fold dry ingredients into the creamed mixture alternately with
½ cup warm, undiluted evaporated milk
beginning and ending with the dry ingredients.
Fold in:
3/4 cup chopped candied (glace) cherries (or dried cherries)
2/3 cup chocolate chips
Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't overbake.
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3/4 cups butter
1 cup sugar
Add, one at a time, beating well after each addition until light and fluffy:
2 eggs
Blend in:
1 tsp vanilla extract
3 tsp pure lemon extract
Sift together
1 ½ cups cake flour (or pastry flour)
1 ½ tsp baking powder
Fold dry ingredients into the creamed mixture alternately with
½ cup warm, undiluted evaporated milk
beginning and ending with the dry ingredients.
Fold in:
3/4 cup chopped candied (glace) cherries (or dried cherries)
2/3 cup chocolate chips
Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't overbake.
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