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BRIOCHE BUNS

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Cake is a form of food that is usually sweet and often baked. 
[Cooking]

Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as apple sauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.

Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.

Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

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BRIOCHE BUNS

Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half of the brioche mixture.

Shape into balls about the size of a walnut, and then place close together in a buttered pan.
Brush over the top with 1 tablespoonful of sugar dissolved in 2 tablespoonfuls of milk.
Bake in a moderate oven for about 25 minutes.
Brush a second time with the sugar-and-milk mixture and allow the buns to remain in the oven until they are well browned.

BRIOCHE DESSERT

Fill muffin pans about 1/2 full with the brioche mixture.
Allow it to rise nearly to the top, bake in a slow oven, remove when sufficiently baked, and cool.
Remove the center from each mold, leaving a shell.
The centers may be toasted and served separately.
Put a teaspoonful or two of any desirable preserves or marmalade into the shells, fill with sweetened and flavored whipped cream, and over the top sprinkle chopped nuts.

This dessert should be prepared just before serving.

BRIOCHE PUDDING

Take enough of the brioche sponge to fill a good-sized mold two-thirds full.
Work into this 1/2 cupful of raisins cut into small pieces,
1/4 cupful of candied cherries,
1/2 cupful of chopped nuts, and
1/4 cupful of coconut.

Place in a mold and allow it to rise until the mold is nearly full.
Bake from 45 minutes to 1 hour, turn out of the mold, and allow to become cold.
Cut into thick slices with a knife that has been heated in the flame, and serve with apricot or pineapple sauce.

APPLE CAKE
(Sufficient for Three Good-Sized Cakes)

  • 2 c. milk
  • 1 yeast cake
  • 1 tsp. salt
  • 1/2 c. sugar
  • 3/4 c. butter
  • 8-1/2 c. flour
  • 3 eggs
  • Apples

Scald the milk and cool it to luke warm.
Add the yeast, salt, sugar, and butter, which has been softened but not melted.
Add half of the flour and beat in the eggs.
When all has been mixed thoroughly, add sufficient flour to make a stiff dough.
Knead for a short time and place in a bowl to rise.
When risen until double in bulk, roll a piece of the dough 1/2 inch thick to fit a rectangular pan.
Allow this to rise until it is light.
Peel apples, cut into halves and then into thick slices, and rub them with lemon so they will not discolor.
When the bread mixture is light, place the apples on the top in rows.
Sprinkle with sugar and cinnamon and bake in a quick oven.
Serve with butter or sugar and cream

TYPES OF CAKES

Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake


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