/en-fr/blogs/our-blog.atom soft2betcas® - soft2betcas® Life 2025-04-11T23:01:27-07:00 soft2betcas® /en-fr/blogs/our-blog/homemade-apple-pie 2020-11-25T06:41:11-08:00 2020-11-25T06:42:25-08:00 Homemade Apple Pie Sean Bandawat Nothing can fill your home up with delicious and comforting aromas quite like a warm apple pie. Break out your apron, pie pans and sifter because we are going homemade with this easy apple pie recipe.ÌýSpecial thanks to for the pictures and recipe!

Ìý

Ingredients:

Crust:

-2 cups flour

-2 sticks cold butter

-1 tbsp granulated sugar

-1/4 tsp salt

-1 tbsp red wine vinegar

-3 tbsp cold water

Apple Filling:

-about 10 small apples, peeled and chopped

-3 tbsp brown sugar

-2 tbsp lemon juice

-1 tbsp ground cinnamon

-2 tbsp cornstarch

Ìý

Instructions:

1) Sift together the flour, sugar, and salt in a medium-sized bowl using your Legendary Flour Sifter.

2) Using a food processor, blend together the flour mixture and butter until coarse crumbs form.Ìý

3) Transfer to bowl and knead in the red wine vinegar and water.Ìý

4) Chill the dough at least one hour in the fridge.Ìý

5) For the apple filling, toss the apples with the brown sugar, lemon juice, cinnamon, and cornstarch.Ìý

6) Cook apple mixture on low heat over the stove top, roughly 5 minutes.Ìý

7) After the dough has chilled, split into two pieces, roll one on a floured surface and press into the pie plate.Ìý

8) Fill with the apple filling and top with a lattice crust made from the second piece of dough.Ìý

9) Bake at 425 for 25-30 minutes, and allow to cool before serving. Enjoy!Ìý

]]> /en-fr/blogs/our-blog/delectable-mini-vanilla-cakes 2020-07-18T11:58:00-07:00 2020-07-18T12:02:59-07:00 Delectable Mini Vanilla Cakes Recipe Kent Williams Whether you're having a tea party, a nice dinner or you just want a sweet treat - these mini vanilla cakesÌýare highly presentable and wonderfully delicious. They are mini and only half frosted, so they are totally healthy....right? Be sure to grab your Legendary Flour Sifter, because you'll need it!Ìý Special thanks toÌý for theÌýrecipe andÌýpictures!

Ìý

INGREDIENTS:

For the cake:

1 cup + 2 tablespoons granulated sugar

2 teaspoon vanilla extract

4 tablespoons of butter

1 1/3 cups of AP flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/4 cup vegetable oil

1 tablespoon vanilla extract

1/2 cup sour cream

2/3 cup buttermilk

Ìý

For the Frosting:

1 cup (2 sticks) room-temp salted butter

4 cups powdered sugar

4 tablespoons heavy whipping cream

1 tablespoon vanilla extract (or 2 teaspoons vanilla bean paste)

1/2 teaspoon salt

Ìý

DIRECTIONS:

•Preheat your oven to 350 degrees fahrenheit

• Line the bottom of two 9x13 pans or one standard sheet cake pan with parchment paper and spray the sides with nonstick cooking spray.

•ÌýPreheat oven to 350 degrees and line cupcake tin with liners.

•Combine your sugar and vanilla. Cream in butter.

•Sift in the flour, baking powder, baking soda and saltÌý

(Using your Bromwell sifter!). Combine until a sandy texture is reached. Set aside.

•In separate bowl whip together your eggs, oil, sour cream and vanilla.

•Alternate adding dry mixture and milk to the wet mixture. Always begin and end with the dry mix.

•Pour the batter into the pan(s) and bake for 10-13 minutes or until toothpick comes out clean.

•While waiting for your cakes to cool, make the vanilla buttercream.

•Cream the butter and alternate adding powdered sugar and heavy whipping cream. Add in vanilla and salt and whip on high for 2-4 minutes. Switch the mixer to low in order to release air bubbles.

•Once the cakes are cool to the touch, take a round cookie cutter and cut as many mini cakes as possible (save the cake scraps for snacking!)

•Stack one cake round, then either spread frosting or use a piping bag to apply in between layers. Keep alternating cake and frosting layers until you have 3 layers of each.

•Feel free to add flowers, sprinkles, chocolate or and decorations of choice! Enjoy!

]]> /en-fr/blogs/our-blog/yummy-carrot-cake-recipe 2020-04-12T06:25:00-07:00 2020-05-20T09:00:07-07:00 Yummy Carrot Cake Recipe Kent Williams Every Easter momma would always make the most delicious and moist carrot cake, with a beautiful layer of cream cheese frosting topped with crushed nuts. I haven'tÌý

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]]> Every Easter momma would always make the most delicious and moist carrot cake, with a beautiful layer of cream cheese frosting topped with crushed nuts. I haven't been able to find the recipe the last several years but during COVID-19 quarantine I was able to pull it out of the archives. Be sure to serve with a glass of cold milk. Enjoy!

Ìý

Ingredients:

2 Cups Plain Flour

2 Tsp. Baking Powder

1.5 Tsp. Baking Soda

1 Tsp. Salt

2 Tsp. Cinnamon

4 Eggs

2 Cups Sugar

1.5 Cups Vegetable Oil

2 Cups Raw Grated Carrots

1 Can Crushed Pineapple (8.5oz)

1/2 Cup Chopped, Drained Pecans or Walnuts

Topping:

1/2 Cup Chopped Dry Pecans or Walnuts

Cream Cheese Frosting ()

Ìý

Directions:

  1. Preheat oven to 350. Sift together first 5 ingredients with your Bromwell sifter.
  2. In separate bowl, beat eggs with whisk, add sugar - beat until dissolved.
  3. Add remaining ingredients. Mix well.Ìý
  4. Pour into 3 greased 9in pans. Bake 35-40 minutes, or until done.
  5. Cool on your Nostalgic Cooling Racks.Ìý
  6. Frost with cream cheese frosting and top with dry, chopped nuts.

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