PAN DUSHI (ANTILLEAN SWEET BREAD)
When we lived on the Caribbean island of Bonaire, our neighbor had a bakery and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture and many times we would give in and treat ourselves to these yummy rolls for breakfast! (Prep time includes time for dough to rise two times. Recipe did not include serving size or yield, so I'm guessing on the servings...)
Provided by SilentCricket
Categories Yeast Breads
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water.
- Stir in 1 1/2 cup flour and let set about 15 minutes.
- Add vanilla, almond flavoring, and baking powder.
- Add margarine and anise seed.
- Chop fruit with water in blender.
- Add fruit and egg to yeast mixture.
- Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).
- Knead into a soft dough.
- Place dough in greased bowl; cover; and let rise until doubled in size.
- Punch down dough and shape into round rolls; place in greased baking pans.
- Let rise.
- (large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising).
- Bake at 350 for 20 minutes, or until golden brown.
- Brush with a mixture of brown sugar and a little water.
- Serve warm with butter or margarine.
- YUM!
CHINESE NEW YEAR SWEET RICE CAKE (NIAN GAO)
New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year and a must-have dish. Nian gao 年糕(高) symbolizes progress, advancement, and growth.Nian Gao is also a popular gift to give when visiting family and friends during the holiday.
Provided by Judy
Categories Dessert and Sweet Stuff
Time 1h30m
Number Of Ingredients 11
Steps:
- Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.
- Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat, and stir in the brown sugar and allspice until the sugar is dissolved completely. Remove the ginger slices. Now add 1 1/2 cups of cold water to cool down the mixture so its warm, not hot.
- In a large mixing bowl, mix the two kinds of flours together and then slowly add in the sugar water mixture. Stir thoroughly until the batter is smooth (without any lumps). Now stir in the vanilla extract, molasses, orange zest, and 2 teaspoons of vegetable oil until thoroughly combined. The resulting batter should have a consistency similar to condensed milk. If the batter is too thick, add a bit more water a couple tablespoons at a time until the desired consistency is reached.
- Pour the batter evenly into two foil pans. Gently tap the pans against your countertop to get rid of air bubbles. Top each pan with three decorative dates in the center, if using. Put both pans in a double-decker bamboo steamer and steam for about 1 hour on high heat (the water should be boiling, but should NOT be bubbling high enough to touch the foil pans). You might need to add water into the steamer midway to avoid having the water dry up and burn your bamboo steamers.
- After 1 hour, poke a toothpick into the rice cake. It's done if the toothpick comes out clean--just like a regular cake! Regarding steaming techniques, for this recipe and in general, it doesn't matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it's important that the steam doesn't escape.
- For example, if you use bamboo steamer, you will also need a pot that fits the bamboo steamer perfectly so there is no visible steam escaping. If you don't have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. Whatever you decide to use, with the correct set up, you should not see steam escaping!
Nutrition Facts : Calories 330 kcal, Carbohydrate 76 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
PAN DUSHI (NEW YEAR'S CAKE)
Make and share this Pan Dushi (New Year's Cake) recipe from Food.com.
Provided by jkoch960
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Dissolve the sugar in milk, add butter and beat.
- Add the eggs and beat until its well incorporated.
- Add flour with baking powder along with salt and spices.
- Lastly blend in the fruit and brandy. Bake in a tube form pan at 350 degrees F for 45 minutes to 1 hour.
Nutrition Facts : Calories 851.9, Fat 21.9, SaturatedFat 12.1, Cholesterol 222.6, Sodium 469, Carbohydrate 143.3, Fiber 3.1, Sugar 74.4, Protein 15.8
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
NEW YEAR'S CAKE (NEEN GOW)
_Neen Gow,_ New Year's Cake, is the most important cake eaten on New Year's - the main ingredient, glutinous rice flour, is a symbol of cohesiveness. The egg-dipped, pan-fried slices have a mellow sweetness and are slightly chewy from glutinous rice flour. Mama remembers watching her grandmother's servants scraping the slab brown candy, _peen tong,_ for this cake, which is the traditional technique. Brown candy is a kind of sugar that is sold by the slab in 1-pound packages and is also available loose in bins in some Chinese markets. The slabs are about 5 inches long, 1 1/4 inches wide, and a scant 1/2 inch thick. The scraping of the sugar is extremely labor-intensive, so some cooks dissolve the slabs of sugar in water, which is less authentic but much easier to prepare. Be sure to use glutinous rice flour here, not regular rice flour! See the introduction to [Turnip Cake](/recipes/recipe_views/views/100779) for how to serve and store this New Year's Cake.
Provided by Grace Young
Yield Makes one 8-inch cake, about 72 slices
Number Of Ingredients 7
Steps:
- In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened. When softened, remove and discard the pits.
- Cut each brown candy slab into 8 pieces. Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled.
- Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as soufflé dish, with 2 teaspoons vegetable oil.
- In a large bowl, place rice flour. Make a well and stir in cold sugar water. Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes.
- Place the dough in the prepared dish and pat until it fills the dish evenly.
- Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center.
- Sprinkle the top with sesame seeds. Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds.
- Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat. Check the water level and replenish, if necessary, with boiling water. The cake is done when it begins to pull away from the sides of the pan. Carefully remove the dish from the steamer and pour off any excess liquid on the surface. Place on a rack to cool. Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat.
- Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto the cutting board. Wrap the cake in plastic and refrigerate until ready to use.
- When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/4-inch-thick slices. This is the typical way of slicing a cake Chinese style. Beat an egg in a small bowl, until frothy. Dip the slices in egg.
- Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately.
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