Pixbae Bread Recipe
September/18/07 09:10
Here is the recipe for
Pixbae bread. It is a delicious and moist bread that
is tasty for breakfast. In fact I had it for
breakfast this morning and my children "taxed" me so
much that I had to go and get another piece which
they again taxed. The joys of motherhood! This bread
is delicious if it is a little on the undercooked
side so it has moist pudding like pockets - but be
careful as it needs to be cooked through. We eat it
as is, or toasted with a little butter. This recipe
came originally from my Uncle Richard's first wife,
Joan. I have fond memories of this bread growing up
and eating it around the holidays. My dad likes it
toasted with butter the best.
3 cups sugar
3 cups flour
1 1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoon allspice
4 eggs
1 cup vegetable oil
12 ounces pureed pixbae (or sweet potato or pumpkin)
2 teaspoons baking soda
3 tablespoons water
1 cup chopped nuts
Preheat the oven to 375 degrees or 340 for a convection oven. Blend dry ingredients through allspice. Add the eggs, vegetable oil, and pureed vegetable. Dissolve the baking soda in the water and add to the mixture. Add the chopped nuts. Pour into a large loaf pan or two small loaf pans. Bake for about one hour or until firm on the outside.
3 cups sugar
3 cups flour
1 1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoon allspice
4 eggs
1 cup vegetable oil
12 ounces pureed pixbae (or sweet potato or pumpkin)
2 teaspoons baking soda
3 tablespoons water
1 cup chopped nuts
Preheat the oven to 375 degrees or 340 for a convection oven. Blend dry ingredients through allspice. Add the eggs, vegetable oil, and pureed vegetable. Dissolve the baking soda in the water and add to the mixture. Add the chopped nuts. Pour into a large loaf pan or two small loaf pans. Bake for about one hour or until firm on the outside.
Molten Chocolate Cake Recipe
September/08/07 11:17
Here is the recipe for Molten Chocolate Cake that we
serve at Tranquilo Bay. We make it
using our friend's Dave & Linda's delicious
organic chocolate. I think it is my favorite
chocolate cake as you really get to taste the
chocolate. Use the highest cacao content
chocolate that you can find. This recipe has
plenty of butter in it to compensate for the
dryness of the high cacao content chocolate.
6 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cup sugar
3 large eggs
½ teaspoon vanilla
1. Preheat the oven to 400 (360 convection oven) degrees. In a saucepan, bring ½ inch of water to a simmer. Put the chocolate and butter in a heatproof bowl and set it over the saucepan until the chocolate is melted. Stir; remove from the heat.
2. In a small bowl, mix the flour and sugar. In a medium bowl, whisk the eggs. Whisk in the flour and sugar, then stir in the melted chocolate until combined. Scrape into six six ounce ramekins. Bake for about 12 minutes until the edges are firm and the center is still runny. Serve the cake with a scoop of vanilla ice cream in the center while still warm.
6 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cup sugar
3 large eggs
½ teaspoon vanilla
1. Preheat the oven to 400 (360 convection oven) degrees. In a saucepan, bring ½ inch of water to a simmer. Put the chocolate and butter in a heatproof bowl and set it over the saucepan until the chocolate is melted. Stir; remove from the heat.
2. In a small bowl, mix the flour and sugar. In a medium bowl, whisk the eggs. Whisk in the flour and sugar, then stir in the melted chocolate until combined. Scrape into six six ounce ramekins. Bake for about 12 minutes until the edges are firm and the center is still runny. Serve the cake with a scoop of vanilla ice cream in the center while still warm.