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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
On Mon, 14 Nov 2005 18:41:52 -0600, Scott > wrote:
>Enjoy a Mardi Gras King Cake from: > www.kingk.com Most of us won't be making a King Cake until the end of Feb.2006..... but then again...I hope that McKensie's Bakery made it through the hurricane! @@@@@ Now You're Cooking! Export Format King Cake W/ Cream Cheese Filling cajun, cakes, desserts 2 1/4 teaspoon yeast 1/4 cup water 1/2 cup milk 1 cup butter 1/2 cup sugar 2 egg yolks 2 eggs 4 cup flour ----FILLING---- 1/2 king cake recipe 16 oz cherry, apple or 1 apricot pie filling 8 oz cream cheese 1/4 cup sugar 2 tablespoon flour 2 egg yolks 1 teaspoon vanilla 1 dried bean 1 yellow, green purple sugars Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should start bubbling. Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast. Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size about 1 1/2 hours. Pat dough down and cover with the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes at 375F. Preparation: Remove dough from refrigerator with well-floured hands, while it's firm and cold, shape into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30X9 rectangle as thin as pie crust. Let the dough rest. If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean. Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or a large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Preheat oven to 350F. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars in two inch wide bands. Bake for 45 to 60 minutes or cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. If using a plastic baby, instead of the bean, insert it into the bottom of the cake after it is cooked. Tradition says that the person getting the King cake baby, will make the cake for the following Mardi Gras Season. Yield: 12 servings ** Exported from Now You're Cooking! v5.70 ** The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit! |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
On Mon, 14 Nov 2005 18:41:52 -0600, Scott > wrote:
>Enjoy a Mardi Gras King Cake from: It's November, dumbass. modom |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
modom wrote:
> On Mon, 14 Nov 2005 18:41:52 -0600, Scott > wrote: > >> Enjoy a Mardi Gras King Cake from: > > It's November, dumbass. > > > modom LOL! Yeah, the timing isn't exactly right for Mardis Gras. But then again, why did they (that unknown "they") start putting out Christmas decorations before Halloween? Nighty night, now! Jill |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
Dude, that looks nasty!
-L. |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
On Tue, 15 Nov 2005 01:59:01 GMT, Ward Abbott >
wrote: > >Most of us won't be making a King Cake until the end of Feb.2006..... >but then again...I hope that McKensie's Bakery made it through the >hurricane! McKenzie's Bakery closed its doors a few years ago. Tara |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
Pan Ohco wrote:
> On Tue, 15 Nov 2005 11:56:12 -0500, > wrote: > > >> >> They start putting WINTER, and I do mean WINTER, heavy clothes in >> stores in July! That stuff shouldn't show up till Labor day weekend, >> or Sept. 1 which ever is LATER. >> ---- > My complaint is that national companies set out winter wear, without > any regards as to where individual store are. Putting goose down > jackets out in July for in the deep south, seems counter productive. > Especially since I need new swim trunks. ( It's in the high seventies > today.) > > Pan Ohco Don't know how deep south you are, Pan, but the temps up here in the Memphis area just dropped 30 degrees in two hours. Major thunderstorm city! I might have to turn on the heat tonight. Jill |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
On Tue, 15 Nov 2005 16:20:11 -0600, jmcquown wrote:
> >Don't know how deep south you are, Pan, but the temps up here in the Memphis >area just dropped 30 degrees in two hours. Major thunderstorm city! I >might have to turn on the heat tonight. > >Jill > I'm just south of Mobile on the other side of the bay, in the town of Fairhope Al. Today will be a high of about 65F. |
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Mardi Gras King Cake - MardiGrasPkg.jpg (0/1)
Tara wrote:
> On Tue, 15 Nov 2005 01:59:01 GMT, Ward Abbott > > wrote: > >>Most of us won't be making a King Cake until the end of Feb.2006..... >>but then again...I hope that McKensie's Bakery made it through the >>hurricane! > > > McKenzie's Bakery closed its doors a few years ago. > > Tara I never cared for McKenzie's king cakes. I usually order mine from Francis' bakery. They used to be in Metairie, but I think they moved to Kenner. Wonder if I'll get to order from them again on Twelfth Night. *sigh* --Charlene -- There is one thing stronger than all the armies in the world; and that is an idea whose time has come. -- Victor Hugo email perronnelle at earthlink . net |
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