American biscuits and cakes?

Question

Hi I'm italian and I'd like make american cakies...
Can you give me a good recipes?
Thanks and I'm sorry but I can't speak english very well!

Answer 1

here it is,..

Carrot Cake Recipe
American Cakes

Ingredients:
2 cups sugar
1 1/2 cups oil
4 eggs
2 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
3 cups grated carrots
1/2 cup walnuts
1 (8)ounce can crushed pineapple
1/2 cup raisins (optional)


Directions:
Grease 2 (8inch) pans . Cream oil and sugar until fluffy, add eggs, and mix well. Sift dry ingredients and add to oil mixture, Fold in carrots, drained pineapple, walnuts and raisins, may also add coconut if you'd like.
Mix well and pour into greased pans, bake at 325 for 30 minutes or until pick comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1 pound powdered sugar sifted
8 ounces softened cream cheese
1/4 cup softened butter or marg.
2 tsp. vanilla

mix all ingredient until smooth. Store cake in frige. Enjoy!


American Coffee Cake

Ingredients

4 1/2 cups flour, all-purpose
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 tablespoons butter or lard rounded
2 large eggs
1 1/3 cups milk
Topping
1 teaspoon cinnamon
1 tablespoon butter
1/2 cup flour, all-purpose
1/2 cup sugar

Directions
Sift flour, add baking powder, salt, sugar. Sift three times. Chop
butter in with spoon. Beat up whites until stiff. Add egg yolks, beat.
Add milk. Beat all together, turn into 2 square pans and spread with the topping mixture.

Bake at 350 degress F until toothpick comes out clean.


American Country Biscuits Recipe

American Country Biscuits Ingredients:


2 c Flour
2 1/2 ts Double-acting baking powder
2 ts Sugar
1 ts Salt
7 tb Butter
3/4 c Milk

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American Country Biscuits Instructions:

Preheat the oven to 375 degrees.
Combine all the dry ingredients in a large bowl.
Cut the butter into small bits and stir them into the dry ingredients, using your finger tips to make sure its well combined.
(Note:I used a pastry cutter.
worked just as well as my fingers and lot less messy.
) Next,slowly add the milk to the mixture while stirring continually.
Once the milk has been added, knead the dough for one minute until smooth.
Roll the dough out to quarter inch thickness.
Cut into squares and place on a dry cookie sheet.
Place the cookie sheet on the middle shelf.
Bake for 12 minutes and feel secure in knowing that you have passed on a small piece of America's heritage on to your children.

Answer 2

Mississippi Mud Cake
2 c. sugar
1 c. shortening
4 eggs
1 1/2 c. self-rising flour
1 pkg. marshmallows
1/2 c. cocoa
2 tsp. vanilla
1 c. chopped nuts

Cream sugar and shortening and add eggs. Beat by hand. Sift flour and cocoa together and add to the above mixture. Beat well. Add vanilla and nuts. Pour into oblong pan. Bake at 300 degrees for 30 to 45 minutes. When done, spread marshmallows evenly over cake. Put in oven until slightly melted. When cake is cool, add icing.

Icing:
1 stick butter or margarine
1/2 c. cocoa
1 tsp. vanilla
1 box powdered sugar
1/2 c. Pet milk
1 c. chopped nuts

Mix well and spread on cake.

Answer 3

The following is a cake that is traditional from New Orleans, Louisiana. It is a huge favorite locally. I hope that you will enjoy as much as we do. It does take some time to make, but it is definitely worth it!!!


Chocolate Doberge Cake
Submitted by Lindah, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.com

This cake seems typically New Orleanian to me, having grown up seeing it impressively displayed in local bakeries, but never anywhere else. I'm unsure as to its origin, what "Doberge" means, or if it's a corruption of "D'Auberge," which someone suggested, or if it's related to the Hungarian dobostorte (unlikely, since it lacks the hard caramel topping). In any case, it's great. Here's a recipe submitted by New Orleanian expert Greg Beron. It's a "beginner's" doberge cake, in that it only has four layers. If you like, double the batter and filling recipes and try making it with eight!

Ingredients:

For the batter...

2 c. cake flour, sifted
1 tsp. baking soda
1 tsp. salt
10 T. butter
1-1/2 c. sugar
3 eggs, separated, whites beaten until stiff
1 c. buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 tsp. vanilla
1 tsp. almond extract

For the filling...

2-1/2 c. evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 c. sugar
5 T. flour
4 egg yolks
2 T. butter
1-1/4 tsp. vanilla
1/4 tsp. almond extract

For the frosting...

1-1/4 pounds sugar (about 3 cups)
1 c. evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 T. butter
1 tsp. vanilla

Directions:

Grease and flour 2 9-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake at 300 degrees for 45 minutes, or until done.



After the cake cools, carefully split each layer into thirds to make 6 thin layers. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.



For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.



Rich and sinful, a "must" for chocolate lovers! A special dessert of Louisiana that's worth every minute of time and effort.

Answer 4

here goes one of my family's favorite ;
Jello poke cake
1 box yellow or white cake mix,1(3oz) box of red jello,1 (8oz) tub of cool whip topping,9x13 baking dish,
bake cake according to pkg directions. while cake is cooling in pan,poke holes all over with large fork. mix jello according to pkg directions. Drizzle jello liquid over cake. Make sure jello penetrates all holes. Chill several hours or overnight. frost chilled cake with whipped topping. Serve.