VASELOPITA - GREEK NEW YEARS CAKE
Traditional Greek New Years Day bread. Served as a coffee cake for breakfast. Also the person who receives the quarter inside gets good luck for 1 year!
Provided by Paul Menikos
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan.
- In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan.
- Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
- Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!
Nutrition Facts : Calories 446.7 calories, Carbohydrate 61.2 g, Cholesterol 135.3 mg, Fat 19.7 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 286.9 mg, Sugar 36.7 g
PAN DUSHI (ANTILLEAN SWEET BREAD)
When we lived on the Caribbean island of Bonaire, our neighbor had a bakery and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture and many times we would give in and treat ourselves to these yummy rolls for breakfast! (Prep time includes time for dough to rise two times. Recipe did not include serving size or yield, so I'm guessing on the servings...)
Provided by SilentCricket
Categories Yeast Breads
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water.
- Stir in 1 1/2 cup flour and let set about 15 minutes.
- Add vanilla, almond flavoring, and baking powder.
- Add margarine and anise seed.
- Chop fruit with water in blender.
- Add fruit and egg to yeast mixture.
- Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).
- Knead into a soft dough.
- Place dough in greased bowl; cover; and let rise until doubled in size.
- Punch down dough and shape into round rolls; place in greased baking pans.
- Let rise.
- (large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising).
- Bake at 350 for 20 minutes, or until golden brown.
- Brush with a mixture of brown sugar and a little water.
- Serve warm with butter or margarine.
- YUM!
NEW YEAR'S CAKE (NEEN GOW)
_Neen Gow,_ New Year's Cake, is the most important cake eaten on New Year's - the main ingredient, glutinous rice flour, is a symbol of cohesiveness. The egg-dipped, pan-fried slices have a mellow sweetness and are slightly chewy from glutinous rice flour. Mama remembers watching her grandmother's servants scraping the slab brown candy, _peen tong,_ for this cake, which is the traditional technique. Brown candy is a kind of sugar that is sold by the slab in 1-pound packages and is also available loose in bins in some Chinese markets. The slabs are about 5 inches long, 1 1/4 inches wide, and a scant 1/2 inch thick. The scraping of the sugar is extremely labor-intensive, so some cooks dissolve the slabs of sugar in water, which is less authentic but much easier to prepare. Be sure to use glutinous rice flour here, not regular rice flour! See the introduction to [Turnip Cake](/recipes/recipe_views/views/100779) for how to serve and store this New Year's Cake.
Provided by Grace Young
Yield Makes one 8-inch cake, about 72 slices
Number Of Ingredients 7
Steps:
- In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened. When softened, remove and discard the pits.
- Cut each brown candy slab into 8 pieces. Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled.
- Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as soufflé dish, with 2 teaspoons vegetable oil.
- In a large bowl, place rice flour. Make a well and stir in cold sugar water. Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes.
- Place the dough in the prepared dish and pat until it fills the dish evenly.
- Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center.
- Sprinkle the top with sesame seeds. Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds.
- Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat. Check the water level and replenish, if necessary, with boiling water. The cake is done when it begins to pull away from the sides of the pan. Carefully remove the dish from the steamer and pour off any excess liquid on the surface. Place on a rack to cool. Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat.
- Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto the cutting board. Wrap the cake in plastic and refrigerate until ready to use.
- When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/4-inch-thick slices. This is the typical way of slicing a cake Chinese style. Beat an egg in a small bowl, until frothy. Dip the slices in egg.
- Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately.
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
PAN DUSHI (NEW YEAR'S CAKE)
Make and share this Pan Dushi (New Year's Cake) recipe from Food.com.
Provided by jkoch960
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Dissolve the sugar in milk, add butter and beat.
- Add the eggs and beat until its well incorporated.
- Add flour with baking powder along with salt and spices.
- Lastly blend in the fruit and brandy. Bake in a tube form pan at 350 degrees F for 45 minutes to 1 hour.
Nutrition Facts : Calories 851.9, Fat 21.9, SaturatedFat 12.1, Cholesterol 222.6, Sodium 469, Carbohydrate 143.3, Fiber 3.1, Sugar 74.4, Protein 15.8
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