Crunchy Pound Cake Recipes Recipe Fo Recipe For Chili

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OLD FASHIONED POUND CAKE WITH A CRUNCHY TOP



Old Fashioned Pound Cake with a Crunchy Top image

Absolutely delicious recipe for an old fashioned pound cake that bakes up with the most delectablecrunchy top crust.

Provided by Nikki Wills

Categories     dessert

Time 1h25m

Yield 2 loaves

Number Of Ingredients 8

3 cups sugar
1 cup vegetable shortening
4 eggs
1 cup buttermilk
3 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 Tablespoon vanilla

Steps:

  • Cream the sugar and vegetable shortening (Crisco) together. Add the eggs, one at a time, beating after each addition.
  • Mix all the dry ingredients together (flour, salt, baking soda). Add the wet ingredients (vanilla and buttermilk). Alternate adding the wet and dry ingredients (about 1/3 of the quantity at a time), mixing after each addition.
  • Divide batter between two bread loaf pans.
  • Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Reduce the heat to 300 and bake for another 15 or so minutes, until a toothpick stuck in the center of the cake comes out clean.

CRUNCHY POUND CAKE



Crunchy Pound Cake image

Make and share this Crunchy Pound Cake recipe from Food.com.

Provided by pines506

Categories     Dessert

Time 1h15m

Yield 20 slices

Number Of Ingredients 9

14 crushed vanilla wafers (1/2 cup)
2 tablespoons melted butter
1/2 cup pecans, finely ground
2 tablespoons sugar
2 cups butter (no substitutes)
2 cups confectioners' sugar
7 large eggs
3 cups all-purpose flour, sifted
2 teaspoons vanilla extract

Steps:

  • Do not preheat oven.
  • Grease a 12-cup tube pan.
  • In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
  • In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
  • Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
  • Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.
  • Cool the cake in the pan for at least one hour.
  • Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!

Nutrition Facts : Calories 358.4, Fat 24.3, SaturatedFat 13.3, Cholesterol 125.9, Sodium 176.8, Carbohydrate 31.1, Fiber 0.8, Sugar 13.4, Protein 4.8

CRUNCHY POUND CAKE



Crunchy Pound Cake image

I found this on another site, but I don't know who posted it first. I haven't tried it yet, but at least 6 other posters raved about it. . .

Provided by CCLady

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 cups flour
6 eggs
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 325º.
  • Grease and flour bundt pan.
  • Combine butter and shortening in mixer bowl.
  • Add eggs and blend well.
  • Add other ingredients.
  • Beat on medium speed for 10 minutes.
  • Pour into pan.
  • Bake 70 minutes or until golden brown.
  • Cool in pan 10 minutes.

Nutrition Facts : Calories 290.9, Fat 14.2, SaturatedFat 5.8, Cholesterol 94.6, Sodium 140.2, Carbohydrate 37.2, Fiber 0.4, Sugar 25.3, Protein 4

HOMEMADE CHILI CRISP



Homemade Chili Crisp image

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes

Time 35m

Yield 20

Number Of Ingredients 11

1 ½ cups vegetable oil
1 ½ shallots, finely chopped
6 cloves garlic, finely chopped
6 whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

Steps:

  • Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
  • Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
  • Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g

CRISPY ZUCCHINI CAKES



Crispy Zucchini Cakes image

Crab cake-inspired dish. Very tasty on ciabatta with arugula.

Provided by acalladonato

Categories     Fried Zucchini

Time 25m

Yield 5

Number Of Ingredients 9

2 ½ cups unpeeled shredded zucchini
1 large egg, beaten
2 tablespoons butter, melted
1 cup panko bread crumbs
¼ cup chopped green onions
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
¼ cup all-purpose flour
½ cup vegetable oil

Steps:

  • Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
  • Shape mixture into 5 palm-sized patties and dredge in flour.
  • Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.6 g, Cholesterol 49.4 mg, Fat 28.3 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 251.3 mg, Sugar 1.3 g

CRUNCHY TOPPED CHOCOLATE CAKE



Crunchy Topped Chocolate Cake image

This cake perfectly caps off this dinner without anyone guessing it's lighter than most desserts. Broiling the topping of oats, coconut and nuts creates a crispy texture that nicely complements the tender cake.-Michelle Bishop, Peru, Indiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 10

1 package chocolate cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
TOPPING:
1/2 cup packed brown sugar
1/3 cup quick-cooking oats
3 tablespoons cold butter
2 tablespoons sweetened shredded coconut
2 tablespoons chopped pecans

Steps:

  • In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a broiler-proof 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For topping, combine brown sugar and oats in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in coconut and pecans; sprinkle over hot cake. Broil 4-6 in. from the heat for 1-2 minutes or until topping is bubbly. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

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