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Entries in recipes (568)

Friday
Nov262010

Kicking off Cookie Season: Mint Candy Butter Cookies Recipe from Crazy About Cookies by Krystina Castella

Thanksgiving's over. But don't cry into your empty pie plate (or empty Pumpkin Pie Shake), because that means it's officially Cookie Season.

And let's kick things off with one that is simple but classic and completely delicious: Mint Candy Butter Cookies from Krystina Castella's Crazy About Cookies (also check out the other posts from all week dedicated to Krystina's work: Pumpkin Cheesecake Pops, Zen Stone Cookies, and a giveaway featuring her super awesome book A World of Cake!). To get in a Christmas-y mood, I used candy canes. When served at the store, they disappeared in record time. Black friday was red and white and buttery all over, baby!

Mint Candy Butter Cookies

Adapted from Crazy About Cookies by Krystina Castella

  • 1 cup (2 sticks) butter
  • 1 cup superfine sugar
  • 1 large egg yolk
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all purpose flour
  • Royal icing
  • 1 1/2 cups mint hard candies or candy canes, crushed

Procedure

  1. Beat the butter and sugar until light and fluffy. Beat in the egg yolk. Add the whole egg, salt, and vanilla, and stir to combine.
  2. Gradually stir in the flour. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes. 
  3. Preheat oven to 350. Get 2 cookie sheets ready to go, no need to grease 'em.
  4. Roll the dough out on a floured surface, to about 1/2 inch thick. Cut into 3-inch squares. Place the squares on the baking sheets and bake for 15-18 minutes, until the edges begin to turn golden. Transfer to a rack to cool completely. (Note: While still warm I cut the cookies into fourths, because I was sharing them at my store and wanted bite-sized cookies)
  5. Cover with icing. While icing is still wet, top with the crushed candies.
Wednesday
Nov242010

Peace and Sweetness: Zen Stones Cookie Recipe from Crazy About Cookies by Krystina Castella

Fact: you could use a little bit of zen before the tidal wave of holidays that's about to descend upon us. Or at least you could use a little something to get you through this sometimes supremely stressful time of year.

My advice: get stoned. That is to say...make Zen Stone cookies!

These cookies immediately appealed to me when I leafed through the newly-released Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving by official CakeSpy foodie crush Krystina Castella (check out the giveaway of her book A World of Cake Here, and a recipe and some love for her book Pops! Icy Treats for Everyone here). Why choose these cookies? Because, you know, they kinda looked cool. And appearance definitely matters.

Happily, these groovy-patterned cookies are also super-easy to make, super-delicious, and will keep you occupied just long enough to avoid your awkward Uncle Harry's bad jokes or Great-Aunt Patricia's tales of medical woes... and they'll also keep your family satisfied with sugary goodness so they won't get on your case about all those things families love to get on your case about during the holidays. Not that I'd know.

Zen Stone Cookies

Note: While Castella has suggested this recipe as a use for leftover shortbread butter cookie doughs from the book, I actually used leftover scraps of dough from two different batches of chocolate and butter cookies, using the recipe more for construction; it worked out fine, so I think you could probably use a variety of different buttery cookie doughs to make these; just be sure to adjust the baking time and temperature accordingly.

Ingredients

  • Scraps of chocolate and shortbread butter cookie dough 
  • 1 cup assorted candies, malt balls, chocolates, and chocolate raisins (I used a mix of chocolate candies and walnuts)
  • Royal icing

Procedure

  1. Preaheat oven to 350. Line 2 cookie sheets with parchment paper (depending on how many scraps you have, it might be just one sheet)
  2. Gather the scraps to form 1-inch balls, hiding the candy in the center. Place the balls on the cookie sheets 1 1/2 inches apart. Bake for 10-15 minutes or until firm. Transfer to a rack to cool.
  3. Color the icing and put in a pastry bag with a small tip. Pipe lines where the doughs meet, or in whatever trippy patterns / directions your freak flag wants you to fly in.
Tuesday
Nov232010

Thanksgiving Pie Chronicles: Cranberry Pecan Pie in a Maple Peanut Butter Cookie Crust for Peanut Butter and Co.

CakeSpy Note: Did you know that I'm an all-star? Well, an all-star blogger, anyway, for the lovely and amazing Peanut Butter and Co.! Here's a peek at my latest recipe entry, for Cranberry Pecan Pie in a Maple Peanut Butter Crust!

Don’t get me wrong–Thanksgiving has a lot going for it food-wise. But sadly, the traditional offerings are extremely lacking in rich, delicious peanut butter.

But what if–just what if–you combined classic Thanksgiving flavors with a peanut butter cookie crust?

I wanted to find out, and so I prepared a thick Mighty Maple peanut butter cookie crust, which I then filled with a mixture of tart, unsweetened cranberries and crunch pecans, all topped with a thick, brown sugary, pecan pie-inspired filling. The result? Total magic: the tartness of the cranberries is perfectly balanced by the richness of the peanut butter and pecans, and the maple and sugar contribute plenty of sweetness. It’s a flavor combination to be thankful for, indeed.

For the full entry and recipe, visit the All-Star Recipe Blog on Peanut Butter and Co.!

Tuesday
Nov232010

Pumpkin Cheesecake Pops Recipe, and a Profile on Pops! Icy Treats for Everyone by Krystina Castella

Truth: When it comes to desserts, icy treats are not usually my first pick. I'd much rather have warm cookies, rich cakes, or decadent brownies.

But if there's a book that will make you appreciate--if not even love--the humble popsicle, it is Pops!: Icy Treats for Everyone by Krystina Castella, to whom I'm dedicating a post a day this week (and hosting a giveaway for her more recent release, A World of Cakes! Enter here!). The book was released a couple of years ago by Quirk Books, and it's very much worth checking out.

The first thing that intrigued me about this book? Castella's backstory with pops. It includes a love story!

It also includes plenty of useful information on "pop culture", such as how to order the chilly treats in a plethora of different languages:

...and this is before the actual recipe portion of the book even starts.

Castella's recipes are incredibly creative, ranging from decadent takes on the classic pudding pop to soda foundain-inspired classics to cocktail party friendly booze-based pops...even a section of healthy pops, for which she is forgiven.

But the one that caught my eye most of all was the Blueberry Cheesecake pop, complete with graham cracker crumb crust. Le yum! But why not adapt it a bit for the season--finding myself with some extra canned pumpkin, I made a quick swap for the top layer for a sort of pumpkin cheesecake pop, perfect for Thanksgiving week! Of course, for more, you can check out a preview of some of the recipes here. And of course, buy the book here. You won't regret it.

Pumpkin Cheesecake Pops

Adapted from Blueberry Cheesecake Pops from Pops!: Icy Treats for Everyone

Makes six 8-ounce pops, or eight 6-ounce pops

Things you'll need: popsicle sticks, popsicle molds or paper cups

Pumpkin topping

  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • cinnamon and nutmeg, to taste
  • 1/4 cup sugar

Cheesecake

  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 2 teaspoons vanilla
  • more nutmeg and cinnamon, if desired

Crust

  • 10 graham crackers (or gingersnaps or other cookies of your choice)
  • 4 tablespoons unsalted butter, melted
  • 6 tablespoons sugar (per original recipe; I left this out)

Procedure

  1. Make the topping. In a bowl, mix the pumpkin, cream, spices, and sugar until fully incorporated.
  2. Set aside.
  3. Make the cheesecake. In a bowl, beat the cream cheese, sugar, and sour cream until well blended.In a separate bowl, whip the cream and vanilla until the cream starts to thicken, 1-2 minutes. Add to the cream cheese mixture and beat for about 30 seconds. Add spices and stir once more. Set aside.
  4. Make the crust: in a blender or food processor, grind your graham crackers or cookies into crumbs. Transfer to a bowl; add the butter (melted) and mix until sticky and incorporated. Refrigerate until needed.
  5. Time to assemble. Pour the topping into each mold until it is one quarter full. Freeze for about an hour (original recipe suggests 2 hours, but I was impatient and it worked out ok).
  6. Pour the cheesecake mixture into each mold, leaving a half-inch at the top of each mold for the crust. Insert the stick. Freeze for 3 hours (once again, I did it for about 2 hours).
  7. Press the crust into the pop molds. If crust isn't sticking together, add a little water. Freeze for at least 4 hours (I did it overnight).
  8. Remove from freezer; let stand at room temperature for 5 minutes before removing pops from molds.
Friday
Nov192010

Happy Hour: The Breckenridge Bar Cookie

Say hello to my new favorite thing in the world: the Breckenridge Bar Cookie.

My fortuitous meeting with La Breckenridge took place at Half Price Books, where I stumbled on a slim volume entitled Creme De Colorado Cookbook. This book piqued my interest for two reasons: first, I have a rather keen and slightly obsessive interest in regional cuisine, and second, I've never been to Colorado, so I was very interested in the foods that might constitute the creme de Colorado.

Flipping to the dessert section, I found the Breckenridge Bar right away. I already knew that Breckenridge must be a delicious place based on Rainy Day Gal's guest post on the fair city, but this bar looked like an exceptional specimen of sweethood: comprised of rich layers of chocolate cake, coconut and condensed milk, and chocolate topping. Unfortunately, the cookbook didn't offer any story behind the bar's history or development, so I can only imagine that it is called the Breckenridge Bar because people are eating them all day, every day, there.

Of course, upon reviewing the original recipe it seemed a little low-fat for my taste, so I made it slightly awesomer by adding brown sugar crumb topping and toasty almonds on top, making for a final result which fell, taste-wise, somewhere between brownie, Almond Joy, and crumb cake. A delicious adaptation, if I do say so myself.

Breckenridge Bars

Adapted from the Creme De Colorado Cookbook

Makes 24-30 bite-sized bars

Ingredients for base

 

  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs, lightly beaten
  • 1 cup all purpose flour
  • 3 tablespoons plus 1 teaspoon cocoa powder
  • 1/2 cup walnuts or pecans (optional)

Ingredients for middle layer

  • 14 ounces sweetened condensed milk
  • 2 cups shredded coconut (sweetened)

For the topping 

  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter
  • 2 cups confectioners' sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

For the crumb topping, if you want it (you do!), adapted from Arthur Schwartz

  • 1 stick unsalted butter
  • 1 1/4 cup flour
  • 3/4 cup dark brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoons salt
  • A handful of sliced almonds or nuts, if desired

 Procedure

  1. Preheat oven to 350.
  2. In a stand mixer, cream the butter and sugar. Add eggs one at a time, beating well after each addition. Add cocoa and flour, mixing until incorporated. Add nuts, if adding.
  3. Spread into a floured and buttered pan (original recipe called for 9x13-inches; I didn't have one handy so used an 8x8-inch pan).
  4. Bake at 350 for about 20 minutes. While baking, mix the condensed milk and coconut; add this to the top of the baked bottom crust and bake for 18-20 more minutes at 350.
  5. Immediately after removing from oven, add chocolate topping, and then the crumb topping on top of that. Turn off the heat, then put back in the oven for about 10-15 minutes to heat in the residual heat. Once lightly but not completely cooled, cut into squares. (Note: The original recipe simply called for the bars to be removed from the oven and frosted while still warm and that was it--but I think because mine were thicker in the smaller pan, the extra baking time helped them set up better).
  6. Let cool completely (I put mine in the fridge to set for several hours) before serving.

To prepare frosting:

In a double boiler, melt chocolate and butter until smooth. Add the rest of the ingredients until well mixed.

To prepare crumb topping:

  1. Melt the butter in a medium saucepan over a low flame. Remove from the heat and cool for about 5 minutes, but do not allow the butter to become cold.
  2. Add the flour, brown sugar, salt, vanilla extract, and cinnamon. Stir with a table fork until the mixture forms small crumbs. 
Monday
Nov152010

Australian Sweetness: A Pavlova Recipe from Cake Gumshoe Emma

CakeSpy Note: One of my favorite things in the world is discovering the favorite desserts of readers from around the world. Here's a profile on one sweet treat, the wonderful Pavlova (a dessert named after someone famous!), from Australia-based Emma! You can read more about her adventures on her blog, Emma's Eatery. Here's her favorite Pavlova recipe:

Pavlova is one of my ultimate favourite deserts to make. It is so easy, but quite “wow” type dish, the meringue is a real crowd pleaser. Pavlova is a meringue cake – light, fluffy with a chewy interior.  I usually make this at Christmas as a desert when all my high-school girlfriends come over for dinner, and they absolutely adore it! (The red and green fruit with the white cream really add to the Christmas effect!) I don’t think I would be allowed to switch up the dessert anymore because it has become such a staple at our high-school Christmas dinner reunion!

The only thing with meringues is that they are somewhat temperamental - so don't try to make them on a rainy day because you won’t end up with the stiff peaks you need.

For all you looking to bake something fun, quick and easy – this is the dish for you!

Pavlova

Ingredients

- 4 egg whites
- 1 cup sugar
- 1 tsp white vinegar
- 1 tbsp cornstarch or cream of tartar
- 1 pack of raspberries
- 4 kiwis
- 2 tbsp sugar
- 1 tbsp vanilla
- 1 half pint whipping cream (250ml)

Procedure

- Preheat oven to 250 degrees F 
- Line a baking sheet with parchment paper 
- Separate egg yolks and egg whites (it is easier to do this when the eggs are cold) 
- In the bowl of your electric mixer (Kitchen Aid Mixers work very well) beat the egg whites on medium - high speed until they hold soft peaks
- Slowly add in the sugar, a tablespoon at a time and continue to beat until the meringue hold stiff peaks and is somewhat glossy looking
- Make sure the meringue is smooth not gritty (if it feel gritty the sugar is not dissolved, so keep beating until the meringue feels smooth)
- With a spatula fold in vinegar and cornstarch until combined
- On your parchment paper draw a large circle, and fill in with meringue (make sure the edges of the meringue are higher than the center)
- Bake for 1 hr or until golden brown

To assemble: 

- Whip the whipping cream and add in vanilla and 2tbsp sugar for flavor
- Place whipping cream a top the meringue (do this right before you are ready to serve, otherwise the meringue will be soggy) 
- Sprinkle raspberries and kiwi over the top (you can really use any fruit you like)
- Serve immediately 

Want some more Australian sweetness? You might like this bakery tour of Sydney with Cake Gumshoe Dianne!

Monday
Nov152010

Thanksgiving Sweetmeats: Turkey Cake With Mashed Potato Frosting and More for Serious Eats

This Thanksgiving, there's a new delivery method for stuffing turkey in your pie-hole: bake it as a cake.

That's right: inspired by this recipe on Chow.com, I decided to serve up layers of turkey, mashed potatoes, cranberry sauce, green bean casserole, and marshmallow-topped sweet potatoes, all in one beasty feast of a trompe l'oeil cake.

While some may have trouble coming to terms with the savory nature of such a sweet-looking treat, ultimately brave eaters will be rewarded: it's like the best of Thanksgiving leftovers all stacked into one tasty bundle.

Note: This recipe is actually quite open-ended in terms of how you stuff your turkey cake. I added a layer of green beans and fried onions to mine, but if you prefer to add or omit any of the classic Thanksgiving side dish flavors, it's totally up to you.

Monday
Nov152010

Gluten-Free as a Bird: GF Turkey Meatloaf Cupcakes for the Gluten-Free Girl Thanksgiving Recipe Roundup

I eat gluten. There, I said it. And I kind of it.

But here's the thing. Some people can't eat gluten. Like, because it will make them sick and/or die and stuff. And that is the opposite of cool.

But then again, there are people like Shauna--you may know her as Gluten Free Girl--who can't eat gluten, but not only refuse to let it ruin their lives, but actually learn to "love the food that loves them back".

And she just came out with a great new book (to follow up her previous great book), entitled Gluten-Free Girl and the Chef. Her husband is named Danny, my husband is named Danny. Adorable!

So when someone like the incredibly awesome Shauna asks me to take part in a gluten-free Thanksgiving recipe challenge, I'm gonna give it a try.

Of course, because it's in my nature to be slightly bratty, I went gluten-free...as a bird. Literally. I baked it, but it's not a cake: these cupcakes are a gluten-free variation of the turkey trompe l'oeil cake I made for Serious Eats. They may not be sweet, but the sentiment is...and in an awful-meets-awesome sort of way, these sweetmeats are kind of tasty in spite of themselves.

Turkey Meatloaf "Cupcakes"

Lightly adapted from the recipe found here

Note: When it comes to gluten-free ingredients, be sure to read everything. Even things that you wouldn't think of as having gluten--say, ketchup or oats--often do. So do your homework!

  • 2 pounds ground turkey breast
  • 1 cup quick-cooking oats (be careful to find a truly GF brand)
  • 1/2 cup white cheddar cheese, grated
  • 1/3 cup ketchup (be sure to check the ingredients and use a GF brand)
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped Italian parsley
  • 3 tablespoons soy sauce substitute such as tamari
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium garlic cloves, minced
  • For the filling and topping:
  • 5 cups mashed potatoes (recipe of your choice)
  • 1 cup sauteed green beans
  • 1/2 cup sauteed onions 
  • 2 cups stuffing (use this recipe!)
  • 1/2 cup whole berry cranberry sauce, drained of excess liquid

For the procedure, click over to Serious Eats--basically you will follow the same steps for the "cupcakes", but reduce the baking time by about 10 minutes because they are served in smaller vessels. Serve with any combination of GF Thanksgiving sides you'd like, and garnish with gravy (white flour free, please) if desired. 

Of course, if all this is too much for you to...ah, digest, check out the other GF entries which are linked to from Shauna's blog, and here's a direct link to a few of my favorites: a gluten-free pumpkin pie, a gluten-free sweet potato and crabapple clafoutis (!), and a rather delectable-looking gingerbread cake.

Tuesday
Nov092010

Table Fare: Salt-N-Pepper Sandwich Cookies Recipe from Baked Explorations

I'm here today to tell you that you really, really, really need to buy Baked Explorations: Classic American Desserts Reinvented, the new book by Matt Lewis and Renato Poliafito.

Of course, to offer full disclosure, I should probably tell you first that I am hopelessly and madly in love with these two adorable NYC-based bakers.

There are a few reasons why:

1. Their two bakeries, Baked, in Brooklyn and South Carolina, respectively, are to die for.

2. Their first book, Baked: New Frontiers in Baking is not only an essential baking tool full of some of the best recipes I've ever tried, but it's beautiful and fun to look at too.

3. They're both adorable, talented, and have a great sense of humor--and can wax philosophical about the joys of crumb cake and peanut butter-chocolate combos like nobody I've ever met.

4. Oh, and Porkchop approves:

Now, if you're not already halfway in love with them already, buy the new book and you will be. It's the perfect follow-up to their bestselling first book, this time featuring classics from all around America. Featuring gorgeous pictures and plenty of baked good lore, this one is full of treasures that you'll be delighted to discover.

Here's my first discovery from the book, the cover recipe for Salt-N-Pepper Sandwich cookies. I first heard about these babies on Good Food, and have been intrigued ever since. Happily, they were worth the wait: though mine were more free-form in terms of the final look, I made mine with fancy Cherry Almond Pistachio sea salt and brought them to the Jill Labieniec artist reception at my store, and they disappeared in record time.

Salt-N-Pepper Sandwich Cookies

Adapted from Baked Explorations

Ingredients for the cookies

  • 3 1/2 cups flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon fleur de sel or fancy sea salt (I used Secret Stash Sea Salt)
  • 2 teaspoons white pepper
  • 1/4 cups (3 sticks) unsalted butter, cut into 1-inch cubes, cool but not cold
  • 1 1/4 cups granulated sugar
  • 1 3/4 cups confectioners' sugar
  • 3 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 3 ounces good quality dark chocolate, melted

Ingredients for filling

  • 5 ounces vegetable shortening, room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small chunks, at room temperature
  • 3 1/4 cups confectioners' sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon light rum (I didn't use this and it came out fine)

Procedure

  1. In a large bowl, sift together flour, salt, fleur de sel, pepper, and cocoa powder. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the bowl, and add the egg yolks, one at a time, beating until each is incorporated. Add the vanilla and melted chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl and beat again shortly, until incorporated.
  3. Add half of the dry ingredients and beat for 15 seconds. Again, scrape down the bowl and give it a quick second mix to incorporated.
  4. Loosely shape the dough into two balls, wrap tightly in plastic wrap, and refrigerate for at least 3 hours (note: I did make some right away, and while the texture wasn't as good they tasted fine).
  5. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  6. Unwrap one ball of dough and divide into two equal portions. Place the first portion on a lightly flour-dusted surface and return the other half to the fridge.
  7. Use your hands to knead the dough until pliable. The original recipe calls for rolling it into a disc (to use cookie cutters) but I actually rolled it into a log to slice and bake my cookies. If you want to do it their way, use a 2-inch round cookie cutter to create the tops and bottoms, and transfer to your waiting baking sheet, leaving about 1 inch of space around each cookie. If you want to go my route, roll the dough into a log and slice 1/2 inch thick slices, using your hands to make them pleasingly round if the dough gets too soft, and place on the baking sheet.
  8. Sprinkle the tops of the cookies with a little extra fancy salt, and then bake them for 10-12 minutes, rotating the sheets halfway through the baking time. The tops of the cookies will look dry and may have small cracks on top--don't worry, it's ok. Place the baking sheets on wire racks to cool for 5 minutes, and then use a spatula to transfer the cookies to racks to cool completely.
  9. While they cool, make up your filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and butter until lump-free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick, but spreadable (like Oreo filling). If it is too thick, add a drop or two of water as needed. If the mixture is too thin, add a little extra confectioners' sugar.
  10. Assemble the cookies. Use a pastry bag or small spoon (I used a small knife) to spread a dab of filling onto the flat (bottom) side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat with the remaining cookies. Let them sit for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to three days.
Tuesday
Nov092010

In the Kutchen: A German Cake Recipe for CakeSpy's Dad's Birthday

Guess what? Yesterday was CakeSpy's dad's birthday. Happy birthday, SpyDad!

And for this occasion, SpyMom made up something very special: Blitz Kutchen. What's that, you ask? Well, it's a recipe from the The Settlement Cook Book, the "first classic collection of American ethnic recipes"--a book which really reflects the American melting pot, with recipes which take inspiration from several of the "old countries" but often involve ingredients discovered or more readily found on US soil.

But that's not the only reason this crumb cake is special: as SpyMom says of why she chose this recipe to make for the Mr.: "It is his favorite German crumb cake I made the first birthday I was married to him."

Isn't that just so adorable you could die? Here's the recipe.

Further notes from SpyMom: "I use a old round pan, the vanilla option and this was the first time I added the almonds to the crumb topping. They are good though. And I added apple slices before the crumbs went on, love it that way."

Crumb Cake (Blitz Kutchen)

For the cake

  • 1 cup butter
  • 1 cup sugar
  • grated rind of 1 lemon, or 1 teaspoon vanilla
  • 4 eggs, unbeaten
  • 2 cups flour
  • 2 teaspoons baking powder

Crumb Topping (streusel)

  • 1/2 cup flour
  • 2-4 tablespoons butter
  • 5-6 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • almonds

Procedure

Preheat oven to 350. Cream butter and sugar, add lemon rind or vanilla, add the eggs one at a time (reserving one egg white). Beat well, then add flour and baking powder (mixed). Stir well, pour into a buttered oblong shallow pan, 8x12 inches. Spread with the reserved egg white, cver with streusel, and bake 1/2 hour or until browned.

To prepare the streusel: Mix first 4 ingredients by rubbing well with the finger tips until small crumbs are formed. Add a few chopped or pounded almonds. Sprinkle over the cake before baking.

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