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A Birthday Feast, Recipes for Leaky's special day! |
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 Jan 25 2008, 04:19 PM
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Super Jenn!
Posts: 1,836
Joined: 5:43pm March 19, 2006
Location: Knitting elf socks & scarves in the Hufflepuff Common Room. . .
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We Crafty Witches do love to cook, so whenever we have a little get together, it’s sure to be a feast! Some of our favorites are Butter beer, Pumpkin Juice, Cauldron Cakes, Pumpkin Pasties, Bat Wings, Licorice Wands, Celestial Crackers surrounding a Wizard’s Cheese Crystal Ball and Homework Scrolls.
Of course, with witches and wizards spread all over the world there are tons of ideas for party foods that we would just love to hear about. Use this thread to tell everyone your favorite recipes and discuss them!!
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Jenn   |
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Jan 25 2008, 08:44 PM
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Waiting for Wednesdays
Posts: 8,742
Joined: 7:57am January 28, 2005
Location: Hiding from Hurricanes
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Red Velvet Cake
This is my boys favorite cake, and the birthday tradition in our house.
Cake:
Vegetable oil (just enough to coat pans)
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sift twice. (trust me it makes a difference) In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. (several hours or overnight)
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
I've also made a sorting hat cake (here is the recipe from potterparties) for my boys birthdays. It's not as hard to make as you might think, but it does take practice if you want to make it look just right!
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avatar by The Rockin Leaky Staff
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Jan 26 2008, 11:41 AM
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The Only One He Ever Feared
Posts: 47
Joined: 12:43am August 22, 2005
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I must admit, I have a weakness for lemon drops, Molly, so I will have to try out your recipe for lemon drop cookies. As your servant, I am ever so grateful for the opportunity. I consider myself quite an authority on Muggle dishes, you know, so I'd be much obliged if you would try my recipe for Peanut Butter Fudge. And I must add, it washes down splendidly with a tall glass of iced pumpkin juice.
Ingredients:
4 cups white sugar
1 can (12 oz.) evaporated milk
1 cup butter
1 cup crunchy peanut butter
1 jar (7 oz.) marshmallow creme
DIRECTIONS
1. Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
2. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
Enjoy with friends! This is one dish that is meant to be enjoyed with good company. Tuck in!
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Thanks to Makani for the art work, and to kiwi28 for the animation of the avatar!
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Jan 28 2008, 01:37 PM
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Perusing the Magical Menagerie
Posts: 78
Joined: 9:29am July 9, 2007
Location: Gillingham, Kent, UK
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QUOTE(Dumbledore @ Jan 26 2008, 04:41 PM)  recipe for Peanut Butter Fudge.
Ingredients:
4 cups white sugar
1 can (12 oz.) evaporated milk
1 cup butter
1 cup crunchy peanut butter
1 jar (7 oz.) marshmallow creme
DIRECTIONS
1. Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
2. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
Enjoy with friends! This is one dish that is meant to be enjoyed with good company. Tuck in!
Can you tell me what "marshmallow cream" is?? Is it something that can only be purchased in America please? I have never seen it in the uk. Is there something else that could be substituted as the recipe sounds yummee !!!!!
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Wish I were a witch! Cats with green eyes hate toads! |
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Jan 28 2008, 06:03 PM
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Super Jenn!
Posts: 1,836
Joined: 5:43pm March 19, 2006
Location: Knitting elf socks & scarves in the Hufflepuff Common Room. . .
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Yes, Gregorian, marshmallow creme is mainly an American item. I'm not saying it can't be found in the UK, just that it would be very, very hard!
Here's the definition from Wikipedia:
QUOTE Marshmallow creme is a uniquely American food item. It is a very sweet, spreadable, marshmallow-like confection and is popular amongst young children. Marshmallow Fluff and peanut butter are the fillings of a sandwich, the Fluffernutter.
One popular brand of marshmallow creme, sold principally in the Northeastern United States, is Marshmallow Fluff originally invented by Limpert Company.
Around 1917 in Somerville, Massachusetts Archibald Query sold his version door-to-door. In 2006, Union Square, Somerville, Massachusetts, the home of Archibald Query, celebrated his original creation of Fluff with a festival titled What the Fluff?[1] that included a science fair, gallery show and cooking contest, all oriented around Marshmallow Fluff.
According to a recent Boston Globe article, Massachusetts State Senator Jarrett Barrios was proposing a restriction on the number of weekly servings of Marshmallow Fluff (Fluffernutter) sandwiches in the form of an amendment to a bill that will limit junk food in schools. He later dropped the proposal due to ridicule about it.[2]
State Representative Kathi-Anne Reinstein plans to file a bill that would make the Fluffernutter the official sandwich of Massachusetts.[3]
Marshmallow Fluff is now currently owned and operated by Durkee-Mower.
As for a safe substitution, I found this for you:
QUOTE Most of my recipes call for marshmallow creme (an easy source of egg whites and corn syrup). If marshmallow creme is not available in your area they you may substitute mini-marshmallows. Substitute 2 cups of mini-marshmallows for 7 ounces (1 jar) of marshmallow creme.
I'm not sure if it's a good substitute or not, but it's certainly worth a try!
This post has been edited by As_Weasley_as_I_wannabe: Jan 28 2008, 06:05 PM
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Jenn |
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