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Recipes

 

The Great American Cake | Receitas | Julie DeffenseHere are a few suggestions of classic recipes using some of the American Ingredients we carry:

Recipes with Buttermilk
- Buttermilk Pancakes
- Buttermilk Scones

Recipes with Marshmallows
- "Rice Crispy Treats"
- Marshmallow Fudge

Recipes with Chocolate Chips, White Chocolate Chips, Reeses Peanut Butter Chips
- Chocolate Chip Cookies
- Chocolate White Chocolate Chip Cookies
- Reeses Chewy Peanut Butter Chip Cookies
- Oatmeal, White Chocolate and Dried Cranberry Cookies

Recipes with Crisco

Recipes with Dried Cranberries
- Oatmeal, White Chocolate and Dried Cranberry Cookies
-
Baked Oatmeal

Recipes with Pecans

Recipes with Flaked Coconut

- Chocolate-dipped Coconut Macaroons

Recipes with Royal Icing
- Perfect Royal Icing

 

Buttermilk Pancakes

As Festas da Julie - Panquecas Americanas

foto: Filipa V. Oliveira, As Festas da Julie

Makes ten 10 cm pancakes (can be doubled)

1 envelope SACO Buttermilk Blend
120 g flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
235 ml water
2 Tbsp vegetable oil
Fresh or frozen raspberries (thawed)
Chocolate and/or white chocolate chips
Butter
Maple syrup
Bacon

 

Sift dry ingredients together in a mixing bowl. Beat egg slightly, then add to dry ingredients with water and oil. Beat until just incorporated, do not overbeat. Heat a frying pan and grease with butter. When hot, drop about a quarter cup of batter, then quickly add a few raspberries and chocolate chips. Cook until the top is full of tiny bubbles and the underside is brown. Flip over with a rubber/silicone spatula and brown the other side.

Serve hot with butter and maple syrup.

 

Crunchy Bacon
Place 4 layers of kitchen paper towel on a microwave-safe plate. Place slices of bacon, not overlapping, on top of the paper towel. Cover with another 4 layers of paper towel, and then put another layer of the bacon on top. Continue layering paper towels and bacon until you have the amount you want, finishing with 4 paper towels on top. Microwave one minute at a time until the bacon is dark and crunchy.
   

Buttermilk Biscuits

The Great American Cake | Scones salgados - Buttermilk biscuits

 foto: Filipa V. Oliveira, As Festas da Julie

Makes twelve 6 cm biscuits

1 envelope SACO Buttermilk Blend
240 g flour

2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
70 g Crisco
470 ml water

 

Preheat oven to 230ºC.

Sift dry ingredients into a mixing bowl.

Cut in Crisco thoroughly until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat.

Turn dough onto a lightly floured surface and knead for 30 seconds (20-25 times). Roll or pat about 3cm thick (not less). Cut with floured biscuit cutter. Place close together on ungreased baking sheet.

Bake 10-12 minutes or until golden brown.

   

"Rice Crispy Treats"

The Great American Cake | Barras de Arroz Tufado - receitas americanas

foto: Mica Cabral, Os Bolos da Julie

When I was younger, we used to make these as as after-school snack. When I went to university, my roommate Rachel and I would make these when we had to study for exams, and sometimes we would get caught up in our studies and ended up eating the whole batch in one go! They're great to take to a picnic on the beach, for a lazy Sunday afternoon or just when you feel like going back to your childhood. Happy Baking! xo Julie

Makes 12 squares


55 g butter
40 marshmallows
170 g crisp rice cereal (such as Rice Crispies)

 

Melt butter in a large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat. Add crisp rice cereal and stir until well combined. Using a buttered spatula or a piece of wax paper, press mixture evenly into a buttered 20x30cm glass pan. Cut into squares when cool.

Note: can also be made in the microwave, place marshmallows and butter in a microwave safe glass bowl. Microwave in 30 second intervals, stirring after each time, until melted and smooth. Add cereal and follow the rest of the instructions above.




   

Marshmallow Fudge
 

Marshmallow Fudge

350 g sugar
85 g evaporated milk
2 Tbsp butter
1/8 tsp salt
255 g chocolate chips
20 marshmallows (large)
1/2 cup walnuts
1 tsp pure vanilla extract

 

Combine sugar, evaporated milk, butter and salt in a medium saucepan. Bring to a boil over medium heat and boil for 5 minutes, stirring constantly. Remove from heat; immediately add chocolate chips and marshmallows, stir until chocolate and marshmallows are melted. Stir in nuts and vanilla. Spread into a 20x20x5cm pan. Sprinkle with additional nuts if desired. Chill until firm; cut into squares.

   

Chocolate Chip Cookies

The Great American Cake | Bolachas de pepitas de chocolate - Os Bolos da Julie

foto: Mica Cabral, Os Bolos da Julie

Makes about 60

325 g flour
1 tsp baking soda
1/2 tsp salt
230 g butter, softened
150 g sugar
160 g brown sugar
1 tsp pure vanilla extract
2 eggs
340 g chocolate chips
100 g pecans, chopped (optional)

 

Preheat oven to 190ºC.

Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl of an electric mixer until creamy. Add eggs and beat well. Gradually add the flour mixture, beating well. Stir in chocolate chips (and nuts, if using) by hand. Drop by rounded teaspoons onto cookie sheets lined with parchment paper.

Bake 8-10 minutes or until lightly browned. Cool slightly, then remove from cookie sheet with metal spatula to a wire rack to cool. Cool completely.

Makes about 60 cookies. Can be frozen in airtight ziplock bags.

   

Chocolate White Chocolate Chip Cookies

The Great American Cake | Bolachas de chocolate com pepitas de chocolate branco - Os Bolos da Julie

foto: Mica Cabral, Os Bolos da Julie

Makes about 45

230 g butter, softened
400 g sugar
2 eggs
2 tsp pure vanilla extract
290 g flour
60 g cocoa powder
1 tsp baking soda
1/2 tsp salt
340 g White Chocolate Chips


Preheat oven to 175ºC.

 

Beat butter and sugar in a large bowl until creamy. Add eggs and vanilla, and beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips by hand. Drop by rounded teaspoons onto cookie sheets lined with non-stick mats.

Bake 8-9 minutes. (Do not over bake – the cookies will be soft. They will puff when baking, then flatten upon cooling.) Cool slightly, then remove from cookie sheet with metal spatula to a wire rack to cool. Cool completely.

Makes about 54 cookies. Can be frozen in airtight ziplock bags.

   

Chocolate-dipped Coconut Macaroons
The Great American Cake  | Macarons de Coco - Julie Deffense Makes about 24

150 g sugar
3 egg whites
340 g flaked coconut
115 g semi-sweet chocolate, melted

Preheat the oven to 175°C.

Combine all ingredients except the chocolate. Drop by the rounded tablespoon on to a parchment paper lined cookie sheet, leaving about 5 cm between each cookie.

Bake for 12-15 minutes until the edges start to brown.

Remove from the oven and cool on racks.


When cooled, dip the bottom of each macaroon into the melted chocolate, shake off the excess, and let dry on a piece of parchment paper.

Can be frozen.

   

 Baked Oatmeal
   

Directions:

- Preheat oven to 175ºC.
- In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt.
- Beat in milk, eggs, melted butter, and vanilla extract.
- Stir in blueberries.
- Spread into a baking dish, (I usually use one that’s 20x20cm or 20x30cm).
- Bake in preheated oven for 40 minutes.

 

I usually serve this with greek yogurt and either homemade plum jam or maple syrup. Enjoy!

   
 

Reese’s Chewy Chocolate Cookies

   

290g flour
60g cocoa powder
1 tsp baking soda
1/2 tsp salt
285g butter, softened
400g sugar
2 eggs
2 tsp pure vanilla extract
283g Reese’s Peanut Butter chips

 

Preheat oven to 175ºC.

Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in a large mixing bowl until fluffy. Add eggs and vanilla and beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips by hand.

Drop by rounded teaspoons onto cookie sheets lined with non-stick mats.

Bake 8-9 minutes. (Do not over bake – the cookies will be soft. They will puff when baking, then flatten upon cooling.) Cool slightly, then remove from cookie sheet with metal spatula to a wire rack to cool. Cool completely.

Makes about 54 cookies. Can be frozen in airtight ziplock bags.

Oatmeal Cranberry White Chocolate Chunk Cookies

 

50g butter, softened
50g brown sugar
2 large eggs
120g old-fashioned oats
120g flour
1 tsp baking soda
1/2 tsp salt
100g dried cranberries
50g white chocolate chips

 

Preheat oven to 190ºC. Beat butter and sugar in a medium mixing bowl until light and fluffy. Add eggs, mix well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoons onto cookie sheets lined with non-stick mats. Bake for 10-12 minutes or until golden brown. Cool slightly, then remove from cookie sheet with metal spatula to a wire rack to cool. Cool completely.

Makes about 30 cookies. Can be frozen in airtight ziplock bags.

   
   

 

 


 



 


 


 


 


 

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