Best 2 Annes Liniment Cake Anne Of Green Gables Recipes
**Anne's Liniment Cake: A Culinary Journey to Green Gables**
Immerse yourself in the world of Anne Shirley with the delectable Anne's Liniment Cake, a culinary gem inspired by the beloved classic, Anne of Green Gables. This moist and flavorful cake, attributed to Marilla Cuthbert, is a testament to the charm and warmth of the fictional Avonlea community. Its unique name derives from a comical incident in the novel, where Anne mistakenly uses liniment instead of vanilla extract, resulting in an unexpectedly delicious cake.
Our exploration of Anne's Liniment Cake begins with the original recipe, a simple yet satisfying combination of pantry staples. We then venture into variations that elevate this classic, incorporating modern ingredients and techniques to create delightful twists. From the tangy Lemon Liniment Cake to the indulgent Chocolate Liniment Cake, each recipe offers a distinct flavor profile that caters to diverse palates.
Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and detailed ingredient lists ensure a seamless baking experience. We provide insightful tips and tricks to help you achieve perfect results, ensuring that your Anne's Liniment Cake becomes a cherished family tradition. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to the idyllic landscapes of Green Gables.
MRS IRVING'S DELICIOUS SHORTBREAD - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Of course I'll stay to tea. said Anne gaily. I was dying to be asked. My mouth has been watering for some more of your grandma's delicious shortbread ever since I had tea here before." (from Anne of Avonlea, XIX) Other recipes are available in a cookbook prepared by chef #756627 - book #243014
Provided by Diana 2
Categories < 60 Mins
Time 45m
Yield 36 1-1/4" cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- You Will Need:.
- large mixing bowl.
- electric mixer.
- measuring cups.
- measuring spoons.
- medium mixing bowl.
- fork.
- extra flour for dusting.
- rolling pin.
- cookie cutters.
- metal spatula.
- cookie sheet.
- extra sugar for sprinkling.
- oven mitts.
- Preheat the oven to 350*.
- In the large mixing bowl, cream the butter with the electric mixer until it is soft, smooth and fluffy.
- Add the icing sugar, a little at a time, and beat until smooth.
- Measure and add the flour, salt, and baking powder to the medium mixing bowl. Mix with the fork.
- Add the flour mixture to the butter mixture and stir until well mixed.
- Dust the rolling pin and a clean place on the counter with the extra flour. Turn the dough onto the floured surface and roll it out into a large circle - about 1/4 inch thick.
- With the cookie cutters, cut the dough into any shapes you like.
- With the metal spatula, lift the shortbreads onto a greased cookie sheet. Place them about 1/2 inch apart. Prick each shortbread twice with a fork and sprinkle with sugar.
- Bake the shortbreads for 20 - 25 minutes until they turn light brown around the edges.
- With oven mitts, remove the cookie sheet from the oven. With the metal spatula, immediately lift the shortbreads onto a plate.
Nutrition Facts : Calories 77, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 47.7, Carbohydrate 7, Fiber 0.2, Sugar 1.6, Protein 0.8
ANNE'S LINIMENT CAKE - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Here's the cake Anne really meant to make. Be sure you use vanilla - not anodyne liniment!" Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. April 2011 - The servings has been changed from 8 to 16, as suggested by Caybaybay. :)
Provided by Diana 2
Categories < 60 Mins
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Equipment You Will Need:.
- 2 - 9 inch round cake pans.
- sifter.
- large mixing bowl.
- measuring cups.
- measuring spoons.
- wooden spoon.
- electric mixer.
- small bowl.
- rubber spatula.
- toothpicks.
- 2 cooling racks.
- oven mitts.
- metal spatula.
- Directions:.
- Grease and flour the cake pans. Pre-heat the oven to 350*F.
- Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
- Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
- Beat the mixture for 1 minute with the electric mixer.
- Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
- Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
- Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
- Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
- Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
- Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
- Let the two layers cool completely before frosting.
Tips:
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly and does not sink in the middle.
- Use fresh ingredients whenever possible. This will give the cake the best flavor and texture.
- Do not overmix the batter. Overmixing can make the cake tough.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
- If you are making the cake ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Anne's Liniment Cake is a delicious and classic cake that is perfect for any occasion. The cake is moist and flavorful, with a light and fluffy texture. The frosting is rich and creamy, and the almonds add a nice crunch. This cake is sure to be a hit with everyone who tries it.
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