Perfect Recipe

Lemon Pound Cake

Ingredients:

1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder

Directions:

Preheat oven to 325. Sift together flour and baking powder, set aside. Cream butter and cream cheese in an electric mixer. In the mean time, work the lemon zest into the granulated sugar. This process should take about five minutes, and the sugar will become very fragrant. Add the sugar to the butter mixture and continue creaming. Add the lemon and vanilla extract. Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition. Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a wooden spoon. Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.

Ham and Cheese Roll

Ingredients:

Dough:

15g fresh yeast
1 tbsp sugar
1 cup worm milk
2 eggs
2 tbsp margarine
Salt
4-1/2 cup all-purpose flour

Filling:

100g ham chopped
100g mozzarella chopped
1 tomato chopped
Oregano
Olives
Cream cheese

Egg wash
Parmesan cheese

Directions:

In a mixing bowl, dissolve yeast in sugar. Add the milk,eggs, margarine, salt and the flour, mix together and beat until smooth and allow to rest covered for 1 hour or let rise until doubled. After turn out the dough onto a floured surface and roll into several rectangles(size of your choice). Spread the filling over the dough and roll up. Place, on a greased baking sheet and let it rise again till doubles. When dough is ready, brush top with egg wash and sprinkle some parmesan cheese.
Bake in preheated oven at 180ºC/350ºF for 35 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Hot Dog Sausage Bread

Ingredients:

Dough:

15g fresh yeast
1 cup warm whole milk
2 tbsp cream cheese
2 tbsp butter
Salt
3 cups all-purpose flour

Filling:

300g hot dog sausage chopped
100g mozzarella chopped
1 tomato chopped
1 cup cream cheese
Pepper

1/4 cup parmesan cheese
Egg wash

Directions:

In a mixing bowl, dissolve yeast in milk. Add the cream cheese, butter, salt and the flour, mix together and beat until smooth and allow to rest covered for 1 hour or let rise until doubled. After turn out the dough onto a floured surface and roll into a rectangle. Spread the cream cheese and the rest of the filling over the dough and roll up. Place, on a greased baking sheet and let it rise again till doubles. When dough is ready, brush top with egg wash and sprinkle some parmesan cheese.
Bake in preheated oven at 180ºC/350ºF for 35 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Cinnamon Rolls

Ingredients:

Dough:

200g cups (or more) all purpose flour
16g of sugar
3g of salt
30g margarine at room temperature (or butter)
90g of whole milk
32g of egg (1 small egg)
4g of dry yeast
20g of worm water

Filling:

25g brown sugar
4g ground cinnamon
1 tbsp margarine at room temperature
pinch of nutmeg

Glaze:

15g cream cheese at room temperature
20g of sugar
35g margarine at room temperature
1/2 teaspoon vanilla extract

Directions:

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, margarine, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 16  x 3,5 inch rectangle. Spread margarine all over dough. Mix sugar, cinnamon and nutmeg and sprinkle over buttered dough. Beginning at the 16-inch or 3,5 side(it depends of how many rolls do you want) , role up dough and pinch edge together to seal. Cut into  slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake in preheated oven at 180ºC/350ºF degrees for about 20 minutes or until nicely browned.

Meanwhile, mix butter, sugar, and vanilla and spread over hot rolls.

Carrot Cake with Vanilla Cream Cheese Frosting

Ingredients:

For the cake:

1 cup canola, corn, or vegetable oil; more for the pans
2 cups (9 oz.) unbleached all-purpose flour; more for the pans
2 tsp. ground cinnamon
1-3/4 tsp. baking soda
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. table salt
4 large eggs
2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots
2 cups packed light brown sugar
3/4 cup chopped walnuts, toasted
1-1/2 tsp. pure vanilla extract
1/2 tsp. baking powder

For the frosting:

1 lb. cream cheese, softened
12 oz. (1-1/2 cups) unsalted butter, softened
1 lb. (4 cups) confectioners’ sugar
4 tsp. pure vanilla extract
3/4 tsp. table salt

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9×2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.

In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.

Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 28 to 30 minutes.

Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to cool completely before frosting.
Make the frosting

In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.

Assemble the cake:

Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1-1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting.

Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.