Stir In The Pan Cake Recipes

STAR-INSIDE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a half sheet pan or jelly roll pan with cooking spray.
• For the red-and-blue cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth.
• Divide the batter between two medium bowls. Use food coloring to tint one bowl red and the other blue. Transfer each of the colored batters to plastic piping bags or resealable plastic bags. Snip the end of each bag, and pipe your batter into the half sheet pan or jelly roll pan in 1/2-inch-thick rows, alternating colors.
• Bake the sheet cake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cake cool to room temperature. Once cool, use a star-shaped cookie cutter to cut out shapes from the striped cake.
• For the white cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth. Transfer the batter to a piping bag or resealable plastic bag. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Pipe a thin layer of the white batter, about 1 inch deep, into the bottom of the pan.
• In the loaf pan, stand the star cakes upright and press them into the batter, creating two rows, side by side. Pipe the remaining white batter into the pan, covering the stars.
• Bake the loaf for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes, then unmold it and cool to room temperature.
• For the buttercream frosting: Beat the butter until it is light and fluffy, preferably in a stand mixer with the paddle attachment on medium speed. With the mixer on low speed, gradually add the confectioners' sugar, 1 to 2 cups at a time, allowing each batch to incorporate with the butter. (Use less confectioners' sugar for a slightly more buttery, looser frosting; use more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium, and add the salt, vanilla extract and cream. Beat until smooth, an additional 3 minutes.
• Use a serrated knife to level the cake and to carve off any dark brown spots. Place the cake on a serving plate.
• Frost the cake with an initial thin layer of buttercream. Place the cake in the refrigerator for at least 15 minutes to allow the frosting to harden. (Note: This first layer doesn't need to look perfect, as the next layer of buttercream will cover it up.)
• Using an offset spatula, and working in an upward direction around the cake, add a second layer of frosting, approximately 1/2 inch thick. Add the remaining buttercream to a piping bag or resealable plastic bag fitted with a star tip (such as a Wilton #32 tip). Working in rows, pipe small dollops of frosting onto the top of your cake.
• Sprinkle with the red, white and blue sprinkles.

PAN-FRIED "TURNIP" CAKE (LAW BAK GO)

Steps:

• Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
• Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
• Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
• When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
• Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
• Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
• Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
• Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
• When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

CRAZY CAKE

Steps:

• Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

MADE-IN-THE-PAN CHOCOLATE CAKE

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

FLUFFY CANADIAN PANCAKES

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

SIMMER-&-STIR CHRISTMAS CAKE

Steps:

• Put the butter, sugar, fruit, zests, juice and 100ml/3½fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
• Remove the pan from the heat and leave to cool for 30 minutes.
• Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line a 20cm round cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.
• Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.
• Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1¼ hours (about a further 1¾ hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.
• Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

ONE PAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir flour, 1 1/2 cups sugar, cocoa powder, baking soda, and salt together in a 8x12-inch baking pan. Make 3 wells in the mixture. Pour oil, vinegar, and vanilla extract each into their own well. Pour water into the pan. Stir batter with a fork until well combined.
• Combine 1/3 cup sugar and cinnamon in a bowl. Sprinkle 3/4 of the mixture over the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Sprinkle the remaining cinnamon sugar over the hot cake. Let cool before slicing, at least 15 minutes.

STIR-IN-THE-PAN CAKE

Steps:

• Preheat oven to 350°. Pour oil into 9x13-inch pan. Tilt pan until bottom is covered with oil. Pour cake mix, eggs, water, and pudding into pan. Stir with fork or spoon until blended. Scrape sides and spread batter evenly in pan. Sprinkle on chocolate chips and nuts. Bake at 350° for 35-45 minutes, until toothpick inserted in center comes out clean. Cut and serve directly from pan. Editor's Extra: My favorite part of this recipe is that there is no clean-up till after the cake is gone! Well, okay, the measuring cup and the fork. But it's worth it!

MIX-IN-THE-PAN CAKE

Steps:

• In a greased 8-in. square baking dish, combine the flour, brown sugar, cocoa, baking soda and salt. Make a well in the center; add oil, lemon juice and vanilla. Stir just until moistened. Add coffee; stir until batter is smooth., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MIX IN THE PAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
• Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
• Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.

STIR-IN-THE-PAN APPLESAUCE CAKE

Steps:

• 1 Heat oven to 350°. Mix cake mix and remaining ingredients except powdered sugar in ungreased square pan, 9 x 9 x 2 inches, with fork, scraping corners frequently, until blended (some lumps may remain). Scrape sides with rubber spatula spread batter evenly. 2 Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Sprinkle with powdered sugar. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 375°. Use rectangular pan, 13 x 9 x 2 inches. Add 1 tablespoon all-purpose flour. Bake 30 to 35 minutes.1 Serving: Calories 430 (Calories from Fat 160) Fat 18g (Saturated 3g) Cholesterol 70mg Sodium 420mg Carbohydrate 62g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 10%.Betty's Tip What could be easier than this stir-in-the-pan cake? It makes a great snack for picnics and potlucks. Serve it straight from the pan, or top it with Caramel Frosting (page 240) for a decadent treat.

RHUBARB STIR CAKE

Steps:

• In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
• Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
• Stir together white sugar and nutmeg; sprinkle over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.