Rusticorangecake Recipes

Steps:

• Boil 2 oranges for 2 hours (this can be done the day before).
• Chop the oranges into small pieces taking out any pits.
• Put these into a food processor.
• Add eggs and beat.
• Then add ground almonds.
• Then sugar.
• And Baking Powder.
• Beat all these together in food processor.
• When mixed (keep an eye on the mix as it is a pretty full bowl) and stir occasionally to make sure it is all mixed.
• Oil a 9 inch (23 cms) spring form pan and pour the mixture in and bake in a 185-190c (about 350 degrees F) for 1 hour.
• check occasionally (depending on oven temperature as oven temps vary) and make sure the center is set.
• When cold make this icing and spread on cake.
• Icing-----------.
• Whisk all together over hot water till liquid.
• melts and is pourable.
• Serve as is or with whipped cream.

Steps:

• Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
• With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
• Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
• Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

Steps:

• You may use a purchased pizza crust or prepare your own. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
• Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
• Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
• Place one cup of regular white flour on work surface.
• Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
• Stir until as combined as possible.
• Turn out onto floured surface.
• With well floured hands, knead dough to work in the cup of flour on the board.
• Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
• Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
• Dough should double (at least).
• While the dough is rising, prepare the sauce.
• Heat the olive oil in a skillet on medium high heat.
• Add green onion and garlic to the pan, and cook for approximately 2 minutes.
• Add mushroom and cook until most of the water has cooked out of them.
• Add the alfredo sauce and stir.
• Add lemon juice and zest, and set aside.
• Mix potatoes, olive oil and rosemary in a bowl. Season with freshly ground black pepper.
• Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
• Place all of the sauce on the dough (less if you like, but I use it all).
• Sprinkle with cooked chicken, chopped parsley, spinach, bacon and parmesan cheese.
• Top with potato mixture.
• Top with slices of mozzarella cheese.
• Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20 minutes until the potatoes begin to brown.

Steps:

• Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
• Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.