NATHALEE DUPREE'S DAFFODIL CAKE
I love this cake. It is delicate and beautiful and yummy too! Nathalee DuPree is one of my top three favorite TV cooks (right after Julia Child and Ina Garten). Your stand mixer makes this cake easier than it looks. If you make it please post a picture if you can!
Provided by Secret Agent
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Bake at 375.
- Sift the flour and 3/4°C of the sugar together three times.
- In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
- Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
- Fold in vanilla. Remove one-third of the batter and set aside.
- In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
- Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
- Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
- Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
- Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.
Nutrition Facts : Calories 266.3, Fat 2.9, SaturatedFat 1.2, Cholesterol 81.2, Sodium 118.3, Carbohydrate 54.3, Fiber 0.5, Sugar 40.1, Protein 6.2
NATHALIE DUPREE'S LIBERTY COBBLER
This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday, in 1986. It's easy to prepare, and it can be adapted for use with almost any sweet and ripe summer fruit.
Provided by Nancy Harmon Jenkins
Categories dinner, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
- Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
- Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
- Remove dish with melted butter from the oven, and pour in the batter.
- Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
- Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
- Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
- Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 343 milligrams, Sugar 42 grams, TransFat 0 grams
NATHALIE DUPREE'S EVERYBODY'S FAVORITE CHOCOLATE CAKE
Make and share this Nathalie Dupree's Everybody's Favorite Chocolate Cake recipe from Food.com.
Provided by SYBRSUZY
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour three 8-inch or two 9-inch round pans or a 13 x 9 x 2-inch pan. If desired, line bottom of pans with wax paper cut to fit and grease and flour the paper.
- Combine flour, sugar,, cocoa powder, baking soda and salt in a mixing bowl. Add oil, milk, eggs and vanilla. Beat 2 minutes at medium speed. Stir in the boiling water until blended. The batter will be thin.
- Pour batter evenly in prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- If using round pans, cool on wire racks 5 minutes and then remove from pans. Finish cooling on wire racks.
- Frost with desired icing.
- NOTES:.
- Sour milk if you don't have buttermilk: 1 1/2 t. lemon juice to 1/2 cup milk.
- Cake may be frozen, frosted or unfrosted.
Nutrition Facts : Calories 527.2, Fat 22.8, SaturatedFat 3.6, Cholesterol 47.1, Sodium 339.7, Carbohydrate 77.9, Fiber 2.6, Sugar 51, Protein 6.4
DAFFODIL CAKE
I made this for Easter one year and it was gone quick! I have no idea where I got this one from but my guess is out of a newspaper. I use an inexpensive cake mix and Jiffy frosing mix. I often times omit the coconut on top due to picky eaters.
Provided by PamMal
Categories Dessert
Time 50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray two 9" round cake pans with non-stick cooking spray.
- Drain pineapple. Reserve juice / syrup.
- Combine pineapple juice / syrup, eggs and 1/2 of rum extract.
- Add cake mix and beat for 4 minutes.
- Fold in pineapple.
- Spoon batter into prepared cake pans.
- Bake at 350 for 40 to 45 minutes.
- Cool cakes and turn out of pan. Cool 1/2 hour more.
- Prepare frosting mix and add butter and remaining rum extract.
- Spread half of frosting between layers of cake and sprinkle with coconut.
- Frost cake with remaining frosting and sprinkle with coconut.
Nutrition Facts : Calories 339.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 55.5, Sodium 384.1, Carbohydrate 49.9, Fiber 1.7, Sugar 30.8, Protein 4.1
DAFFODIL CAKE (LEMON CAKE SUPREME)
This recipe came from my grandma. At some point, I got into the habit of making it each spring to celebrate the first blooming daffodils - something worth celebrating, to my mind, after long snowy winters. And this light, creamy, lemony, slightly tropical concoction always seemed the perfect harbinger of spring.
Provided by ctrmom
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
- Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
- Pour crushed pineapple with juice over the cake in the pan.
- Fold 1 package lemon instant pudding into 1 1/2 cups milk.
- Fold this into 1 small carton Cool Whip.
- Spread over cake.
- Top with coconut! (optional).
EASTER DAFFODIL CAKE
Easter is almost here, so I better get cracking on my Daffodil Cake. Here it is! Variations: Batters may be put in pans one spoon of each at a time alternately.
Provided by Scandigirl
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- White Part: Beat egg whites till stiff.
- Add cream of tartar.
- Fold in sugar, vanilla and flour sifted 3 times with baking powder and salt.
- Put in bottom of greased angel cake pan.
- Yellow Part: Beat egg yolks with hot water and salt until light and lemon coloured.
- Add sugar, vanilla and flour sifted three times with baking powder.
- Add on top of white part and bake in oven at 375 degrees for about 35 minutes.
Nutrition Facts : Calories 1796.8, Fat 25.9, SaturatedFat 8.9, Cholesterol 1132.8, Sodium 1231.8, Carbohydrate 342.4, Fiber 2.9, Sugar 236, Protein 48.2
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- To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
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