VINTAGE SPOON RACK RECIPES

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VINTAGE CHOCOLATE CHIP COOKIES RECIPE - BBC GOOD FOOD



Vintage chocolate chip cookies recipe - BBC Good Food image

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Provided by Valerie Barrett

Categories     Afternoon tea, Treat

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 30

Number Of Ingredients 9

150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Steps:

  • Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
  • Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
  • Beat in 2 tsp vanilla extract and 1 large egg.
  • Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
  • Add 200g plain chocolate chips or chunks and stir well.
  • Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
  • Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
  • Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Nutrition Facts : Calories 121 calories, FatContent 6.3 grams fat, SaturatedFatContent 3.8 grams saturated fat, CarbohydrateContent 14.7 grams carbohydrates, SugarContent 9.5 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 1.3 grams protein, SodiumContent 0.2 milligram of sodium

ORANGE CAKE RECIPE - SOUTHERN LIVING



Orange Cake Recipe - Southern Living image

This bright, citrus-flavored cake, published in the December, 1995 issue of Southern Living, was a family favorite shared with us by Sissy Nash and her daughter, Kathy Nash Cary. Kathy, already one of the country's most talented young chefs, owned and operated one restaurant and two delicatessens in Louisville, KY. Since then, she has been nominated for a James Beard award for Best Chef in the Southeast four years in a row, and continues to make her mark in the culinary world through Lilly's Bistro in Louisville, KY. This Orange Cake works well in a large 12-cup Bundt pan or a 100-inch tube pan, whichever you have available. Once you have whipped the egg whites, remember to gently fold them into the batter. You can make the Candied Orange Zest a few days in advance; just store it in an airtight container. While this cake makes a beautiful centerpiece on your holiday buffet, it is also an excellent choice for a springtime dessert.

Provided by Kathy Nash Cary

Categories     Cakes

Yield 1 (10-inch) cake

Number Of Ingredients 19

1/2 cup butter, softened
2 cups sugar
7 large eggs, separated
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup orange juice
1/2 cup water
1 teaspoon vanilla extract
2 large oranges
2 cups sugar
1 tablespoon cornstarch
1/3 cup lemon juice
8 egg yolks, lightly beaten
1/2 cup butter, softened
2 large oranges
1 cup water
1/2 cup sugar
Additional sugar, optional

Steps:

  • Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
  • Beat egg yolks lightly; add to butter mixture, beating until well blended.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with orange juice and water, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition. Stir in vanilla.
  • Beat egg whites at high speed with an electric mixer until foamy; reduce speed to medium, and beat until stiff peaks form. Fold egg white into batter; spoon batter into a greased and floured 12-cup Bundt pan or 10-inch tube pan.
  • Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Immediately place pan on a double layer of damp cloth towels; press towels around sides of pan, and let stand 10 to 15 minutes. Remove cake from pan, and cool completely on a wire rack.
  • Prepare the Orange Glaze: Squeeze juice from oranges; pour through a wire-mesh strainer into a 1-cup liquid measuring cup, straining out any seeds. Measure 1 cup juice; reserve remaining orange juice for another use. Combine sugar and cornstarch in a small saucepan; add lemon juice and 1 cup orange juices, stirring well with a wire whisk. Cook over low heat, stirring until sugar dissolves (about 10 minutes). Stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 10 minutes or until thickened. Remove from heat; add butter, stirring until well blended. Cool; cover and chill.
  • Prepare the Candied Orange Zest: Remove zest (orange part only) from oranges, using a zester, being careful not to remove white pith. Cut zest into 2-inch strips. Combine water and sugar in a small saucepan; cook over medium heat until boiling. Reduce heat to low; stir in zest, and cook mixture 15 to 20 minutes or until candy thermometer registers 220°. Remove zest strips from syrup with a slotted spoon, and spread on wax paper to cool. Sprinkle with additional sugar, if desired.
  • Spoon Orange Glaze over cake; top with Candied Orange Zest.

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