Angel cake

Angel cake or Angel food cake (not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow […]

Angel food cake

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United […]

No-Bake Cheesecake

No-bake cheesecake is simple and quick to make. This is tall with a creamy mousse-like consistency, and it holds its shape well after refrigeration. It’s rich but not heavy, and it tastes absolutely amazing. No-bake cheesecake goes perfectly with many different toppings. Some of my favorites include berry sauce, fresh fruit, fruit puree, cherry pie filling, caramel or […]

Baked New York cheesecake

Though a cheesecake can be savory (and served with crackers as an appetizer), most of us think of the term as describing a luscious, rich dessert. It may be baked or unbaked (usually refrigerated). The texture of any cheese cake can vary greatly – from light and airy to dense and rich to smooth and […]

Lebkuchen

Lebkuchen [layb-koo-kuhn] This thick, cakelike cookie is a specialty of Nuremberg and one of the most popular in Germany. It’s honey-sweetened, full of spices, citron and almonds and often topped with a hard confectioners’ sugar glaze. Lebkuchen has been made for centuries and often baked in decorative molds to shape the cookie into intricate designs. […]

Lavash

Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş‎; Persian: لواش‎; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. In 2014, “lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible […]

Latke

Latke [laht-kuh] Traditionally served at Hanukkah, the latke is a pancake usually made from grated potatoes mixed with eggs, onions, MATZO MEAL and seasonings. It’s fried and served hot as a side dish. See more Latke information HERE RECIPE Ingredients 2 1/2 lbs. Yukon Gold potatoes 1 large white or brown onion, shredded 3/4 cup […]

Lassi

Lassi [lah-see] A popular chilled yogurt drink in India, which can also be made with buttermilk or extra-rich milk. Lassi is like a healthy MILK SHAKE, the thickness of which depends on the ratio of yogurt to water. Thick LASSI is made with four parts yogurt to one part water and/or crushed ice. Lassi can […]

Lane cake

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia. She called it “Prize Cake” when she self-published a cookbook, A Few Good Things to Eat in 1898. Her […]

Lady Baltimore cake

A Lady Baltimore Cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed. The most popular legend of the Lady Baltimore is that Alicia Rhett Mayberry, a Southern belle, baked and served the cake to […]

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