Missionary Cake Recipe !!LINK!!
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Can anyone explain why my original recipe (from my grandmother) dilutes the baking soda in warm water? Does this not break down the baking soda? I wondered about it for years and hope someone can explain why we do this.
Dissolving the baking soda in water is seen in many old recipes. Sifting the soda with the flour and adding it that way produces better leavening. That is why in modern recipes the instructions will be to sift baking soda with other dry ingredients.
My mother and grandmother made this in the 40s and 50s we called it boiled cake. First and only time I tried to make it after getting married I burnt everything including the pot never tried again. Now 55 yrs later may try loved it
No, it says combine flour and dissolved baking soda and add to batter. The first recipe says sift the two but no mention of dissolving soda in hot water first. Skimming recipes instead of reading carefully can prove to be disastrous!
Pumpkins were grown in Hawaii in the 1800s and were treasured for making pies by the women eager to recreate familiar tastes from their childhood. Dried apples and other fruits were sent to missionary wives from their families in New England, or were bartered from visiting ships, and these were also made into pies. Spices, too, were traded for or sent by families far away and were very highly prized commodities. Spice cake was very typical of that era among New Englanders and missionary wives; Moir notes that Ginger Cake seems to have been a favorite of the Lyman family, whose descendants still live in Hawaii today.
Every time we make this cake, my mom, aunts, and uncles share memories of their childhood growing up in the church, welcoming people into their home, traveling around with their missionary parents, and the stories Grandma shared with them of her own childhood. Making this cake reminds me of the history of my family, the love they have poured out to others through serving, giving, and hospitality, and just how special time with family is.
Hi, I am Brazilian living in California.I was looking for a good recipe of Bolo de cenoura and I am going to try yours. Both look fantastic! I think I am going to make a thin brigadeiro for the top. Thanks for the recipe!
Interesting cake. Paula Deen has a recipe for carrot cake made with baby food carrots. I have never tried it as I and my family enjoy the shredded carrots. I replace 1/2 of the oil with coconut milk and also put a small can of crushed pineapple in it. Everyone really loved it that way. I use the home made cream cheese frosting and found a recipe that there was not as much powdered sugar as most call for. It is a heavy cake but I am able to make it a 2 layer. Happy Baking.
The original recipe calls for 1/2 cup brown sugar and 1/2 cup chocolate chips for the topping. Feel free to use only a 1/2 cup of each, but I highly recommend you use 1 cup of each . . . totally worth all the extra calories it adds!
Step 5: Now just put the batter into a greased cake or bread loaf tin. Bake for 30-45 minutes (it will depend on the pan you use). Check with a toothpick after 30 minutes and every 5 minutes after and remove when the toothpick is clean. Let it cool for about 10 minutes before removing it from the pan.
Lottie frequently sent letters back home detailing Chinese culture, missionary life and the physical and spiritual needs of the Chinese people. Additionally, she challenged Southern Baptists to go to China or give so that others could go. By 1888, Southern Baptist women had organized and helped collect $3,315 to send workers needed in China.
As a missionary in Brazil we worked from dawn to dusk, so usually the only pave food we ever ate came from the Brazilian bakeries (paderias), or meals that were provided for us by the local Brazilians who were members of our church (The Church of Jesus Christ of Latter Day Saints). It was a rare occasion that I ever had time to cook, but the few times that I did get a chance, I made this Pave recipe, and by the end of my 18 months as a missionary I had become quite an expert at making it.
4.7 from 3 reviews Brazilian Pave dessert Save Print Prep time 45 mins Total time 45 mins Author: Sugar n' Spice Gals Recipe type: dessert Cuisine: Brazilian Serves: 12-16 Ingredients Creamy layers 2 cans of sweetened condensed milk (14 oz each) 4 cups milk (Whole milk preferred) 2 tbsp corn starch 4 egg yolks ¼ tsp vanilla Top Layer (whipped cream topping) 2 cups Heavy Cream 2 cups powdered sugar 1 tsp pure vanilla extract Marias cookies (from the Latin food section) or lady fingers Chocolate Bar (optional) Sliced bananas (optional) strawberries (optional) chopped walnuts or pecans (optional) Instructions In large pot whisk together condensed milk, 3 cups milk, egg yolks, and vanilla In measuring flask or small bowl whisk together last cup of milk with corn starch until dissolved Heat the mixture in sauce pan over medium/low heat stirring continuously (this will burn if you do not watch it closely and keep stirring) Once the mixture is bubbling slowly mix in the final cup of milk with cornstarch while continuing to stir Remove from heat once it has thickened to a pudding like consistency Pour into 15 x 10 baking dish and use rubber spatula to spread evenly over the bottom of the dish Place 1 layer of Maria cookies (or lady fingers) over cream until completely covered If you want to add fruit to the Pave (I like sliced strawberries and bananas in mine) then add a layer of sliced fruit on top of the cookies before adding more cream Then add another layer of cream over that and repeat with another layer of Marias cookies, and another layer of fruit ( if desired) Whipped cream topping In bowl mix together heavy cream, powdered sugar and vanilla til it turns into a heavy whipping cream Spread across the top of the Pave with a rubber spatula Cover with foil or plastic wrap and refrigerate over night ( if you do not have overnight I'd recommend letting it sit in the fridge for at least 3-4 hours...it tastes much better after it has been refrigerated for several hours) When ready to serve you can serve as is, or sprinkle on nuts or grated chocolate over the top To make grated chocolate you can just buy a Hershey's chocolate bar or chocolate bar of choice. Place the chocolate bar in the freezer for a couple hours and then use a cheese grater to grate the chocolate over the top of your Pave 3.4.3177 For a more savory Brazilian treat, try this Brazilian Coxinhas De Frango recipe.
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This cake is best the day it is made but if you absolutely must get a head start, you can make the pastry cream in advance and refrigerate it until needed, up to two days. You might need to whip it up slightly to make it smoothly spreadable again. You can also make the batter the night before, and let it do its final rise in the cake pan in the fridge overnight. Bring it back to room temperature before adding the almond topping and baking it.
Finally, assemble the cake: Once both the cake and pastry cream are fully cooled, place the cake on a serving platter and divide it horizontally into two layers with a long serrated knife. Spread pastry cream over bottom half. Place top half on pastry cream. Serve in wedges; watch out for bees. Refrigerate any leftovers.
Oh my!! My birthday was yesterday and now I really, really, reaaaaaaaaally want this cake for my bday!! Maybe next year, huh?!! It looks amazing and I just have to try my hand at a yeast-based batter. Thank you so much for going through all the trials & tribulations to bring this little gem to your mom and fans, like me. We truly cherish your perseverance and I totally relate to your NEED to keep going until you conquer the recipe!
HeyhoJust like to mention that around here in Berlin bienenstich is made without the pudding filling. Personally I like the filled one better. I did one a while ago and, although I had some recipes, i had the same problems with the dough. Great you figured a way out. Thumbs up from Berlin! (you must try a Dresdner Stollen [fruit loaf] some time)
I second the Napoleon Cake! The best cake I ever, ever ate. I once attempted to make it myself and I went the cheap-and-easy-route for the filling with sweetened condensed milk and butter and I swear to god I had one like that in Moscow once. I had plenty with the proper filling, though, and they were much better.
Hi Deb! I was wondering if, since I have a lot of active dry yeast, I could use this instead of the instant stuff and proof it in the milk that the recipe already calls for? I would warm it up first to optimal yeast-proofing temp. I imagine this would work, but given your experience working with this particular recipe, what do you think?
My grandpa and my uncle both served missions for our church in Germany, and bienenstich was always one of those memory cakes that immediately evoked their experiences there. Making bienenstich was always a guarantee for getting not just delicious dessert but lots of fun stories besides. Clearly this has become a bit of a memory cake for me too!
Well, you had me at the very first photo. oh, I love your job! Never heard of this cake before but it looks completely delicious and I appreciate all your determination in perfecting it. BTW, have you figured out a good way to get rid of- I mean distribute- all of your test recipes??
HOLY Shmolies Debs!! This is my favorite cake from a local bakery in the Cotswolds (UK) I have never seen it anywhere else before and I often dream about it, thanks so so much for persevering, I am going to make this at the weekend!!!! :D 2b1af7f3a8