Tuesday, May 10, 2011

Recipe of the Week: Glaze of Glory!

**Glazehance (v.)- making a delicious cake better by adding a magnificent topping, i.e. a glaze. As in, Shall we glazehance this yummy banana bread with chocolate or peanut butter - or both??

Around the Inn at Playa del Rey, we like to glazehance our favorite cakes and muffins with some very special glazes. You can make a thick or thin icing that is spooned over the top and flows down the sides of the cake. If you prefer a thinner glaze, use 1/2 the amount of ingredients, adding enough liquid to obtain the desired consistency.  You will be amazed by the amount of powdered sugar that can be absorbed by a teaspoon or two of milk!

Here are a few of our favorites:

Sour Cream Glaze:
2 T sour cream
1 c sifted powdered sugar
1/2 t vanilla extract
Stir together all ingredients until blended. Try this with Zucchini Bread.

Basic Glaze:
2 c  sifted powdered sugar
1 T soft butter
1 t vanilla, rum or almond extract
2-3 T milk
In a small bowl, combine sugar and butter. Add extract; add milk gradually to achieve desired consistency and stir until smooth.

A "thinner" version of the Basic Glaze (recommended for coffee cakes and breads):
1 c  sifted powdered sugar
1 t soft butter
1/2 t vanilla, rum or almond extract
1 T milk
In a small bowl, combine sugar and butter. Add extract; add milk gradually to achieve desired consistency and stir until smooth.

Orange (or Lemon) Glaze:
2 c  sifted powdered sugar
1 T soft butter
2-4 T orange (or lemon) juice
1-2 t orange (or lemon) peel
In a small bowl, combine sugar and butter. Add juice gradually to achieve desired consistency and stir until smooth. Add peel.
 
Chocolate Glaze:

2 c sifted powdered sugar
2 t cocoa powder
1 T soft butter
1/2 t vanilla extract
2-4 T milk
In a small bowl, combine sugar, cocoa powder and butter. Add extract; add milk gradually to achieve desired consistency and stir until smooth.

Peanut Butter Glaze:
2 c sifted powdered sugar
3 1/2 t peanut butter (chunky or smooth)
2-4 T milk
In a small bowl, combine sugar and peanut butter. Add extract; add milk gradually to achieve desired consistency and stir until smooth.

Butterscotch Glaze:
1/4 c butter
1/4 c brown sugar
2 T milk
1 c sifted powdered sugar

1 t vanilla or rum extract

In a saucepan, combine butter, brown sugar and milk. Bring to a full boil. Add powdered sugar and extract. beat until smooth. Additional milk may be added to achieve desired consistency.

Our delicious Banana Bread with a Peanut Butter Glaze.




** Yes,"glazehance" is a made up word. Call Webster's!

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