Chiffon Icing For Birthday Cake Carrie Sheridan Recipes

CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
• Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
• Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
• Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN

Steps:

• Mix together milk and flour in a small saucepan.
• Cook until thick, stirring constantly.
• Set aside to cool, covering the top with saran wrap.
• Beat together the crisco, butter, sugar and vanilla.
• Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
• Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
• Add more sugar, if desired.
• Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
• Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
• Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
• Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
• Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
• Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
• Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
• Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
• Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

1950S CLASSIC BREAD STUFFING/CARRIE SHERIDAN

Steps:

• Melt butter in deep kettle.
• Add minced onion and simmer on low until glossy.
• Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].
• Add to the onion and heat through without burning, stirring often with a wooden spoon.
• Stuffs a 10-12 lb turkey.
• You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.

CHIFFON CAKES WITH VIOLET DIPPING ICING

Steps:

• Preheat oven to 325 degrees. Line bottoms of 6 cups of a large (1-cup) muffin tin with parchment; set aside. Whisk flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, and salt in a bowl; set aside.
• Whisk 1/3 cup water, the egg yolks, oil, lemon zest, and vanilla in another bowl. Whisk into flour mixture until combined.
• Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Gradually add in remaining 2 tablespoons sugar; beat until stiff (but not dry) peaks form. Fold one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Divide evenly among prepared cups.
• Bake until golden and puffed, 13 to 15 minutes. Let cool completely in tin on a wire rack. Run a knife around edges of cakes to loosen. Unmold; remove parchment. Dip bottom of each cake into icing, and transfer, icing sides up, to a wire rack set over parchment; let set 30 minutes. Serve garnished with candied violets.

JO SAFFORD'S LEG OF LAMB AND SHEPHERD'S PIE CARRIE SHERIDAN

Steps:

• Preheat oven to 350°F.
• Cut slits into leg of lamb and insert slivers of garlic [to taste -- you can also add whole unpeeled cloves of garlic to the pan, once some drippings have formed in the pan].
• Coat leg of lamb with oil.
• Sprinkle with salt, pepper and fines herbes, patting these into the oil.
• Bake 25 minutes per lb for rare, or longer for medium.
• Remove and let sit for 20 minutes before serving --.
• Remove excess fat from pan and make gravy with water and cornstarch (which has been dissolved in cold water and THEN added) to thicken.
• For shepherd's pie leftovers: Trim meat off bone after dinner; cut into 1-2 inch cubes; grind in a food processor or blender; add chopped onion to taste; add enough gravy to bind and moisten [can use Knorr beef gravy mix in a packet or better than bouillon beef base].
• Steam 1 potato per 1 cup of ground meat; mash with some milk, butter, salt and pepper to taste; put 1/3 of potato mixture into ground meat; pat into a casserole and top with remaining mashed potatoes; sprinkle with paprika and bake at 375°F until it's bubbling (about 30 minutes).

BEST BIRTHDAY CAKE WITH CHIFFON ICING

Steps:

• Preheat oven to 375 degrees.
• Grease 2 9-inch cake pans with crisco and then cover with flour, shaking out the excess over the sink.
• Cream crisco and sugar in a mixer.
• Add eggs and beat well.
• Sift flour [you can just shake the flour through a sieve].
• Measure and sift flour again with the baking powder and salt.
• Mix milk with vanilla.
• In thirds, alternately add the flour mixture and then the milk mixture until it's all incorporated.
• Beat well until blisters form in the batter - at least 2 minutes.
• Pour batter into cake pans.
• Bake at 375 for 30-35 minutes.
• Cupcake pans bake for 15-20 minutes.
• Let cool.
• Frost with Chiffon Icing.

THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN

Steps:

• Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
• Stir constantly until chips and butter are fully melted.
• Add light cream and stir until fully mixed and very warm.
• Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
• Refrigerate until thoroughly chilled.
• Note that - at this point - you could make this into a fudge -.
• Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
• Frost any cake.
• This is very good on Crazy Lazy Cake.