1 cup
butter, softened
1 3/4 cup sugar
1/2 cup fresh orange juice
1 cup milk
zest of one orange
1 tsp vanilla
4 cups cake flour
powdered sugar Instructions
10-12 inch
round baking pan. Pop the wrapped quarter into the cake batter and cover with batter.
So, Chinese NewYear is around the corner. Share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to print (Opens in new window)Like this
Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper. set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight)
One popular desert eaten during Chinese NewYears is Nian Gao (年糕). One of the reasons it's eaten during this time is because the words "nian gao (粘糕)", meaning "sticky cake," sounds just like the words 年高, which means something along the lines of "growing taller every year
I made this plum cake a few weeks ago for Rosh Hashanah, the Jewish newyear. The recipe is from none other than The New York Times, and it was delicious
Not that I didn't do much, just that probably this winter break was truly underestimated and the force by which it went by, all fast and furious made my visions of a truly dramatic newyear update, complete with magnificent pictures fly out the window
The heat is on for baking cookies and cakes for The Chinese NewYear Celebration. Baking during this time of the year for us here in Colorado is so welcome as the oven heat warms up the kitchen and the aroma from the baking perfumes the whole house (all windows and doors are closed so tightly to prevent the effect of Polar Vortex)
Happy Chinese NewYear. May you all have a healthy and prosperous year. OK, so I am a bit late on this post, but since the Chinese NewYear celebrations usually last several days, I'm technically still good
Preheat the oven to 350°F. butter and flour a 13 x 9 baking pan. In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder
It is dense, moist, and delicious with a hefty amount of crumbs (something I deem absolutely necessary in a good crumb cake), and the beauty of this particular recipe is that the cake is honestly better the next day
Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese NewYear Workshop - Good Fortune, conducted by Chef Eric Low
NewYears Eve is the perfect occasion to serve cocktail shooters. You can mix up a batch of a few of your favorites and serve them all night with plastic shot cups or shooter vials
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