My youngest daughter, Clare, has been a vegetarian for a few years.
As a result, I’ve learned to adjust our rotation of recipes and for the most part, we eat much less meat as a family than we once did.
She recently went to an end-of-school-year picnic and her teacher brought homemade veggie burgers. She absolutely loved them so I went online to see what veggie burger recipes I could find.
What I found was a bewildering assortment of burgers made from grains, beans, and pulverized veggies.
So I decided to turn to you, dear readers. Who out there has a go-to veggie burger recipe that’s not dry and packed with good flavor?
Send to me at the recipe exchange: Email firstname.lastname@example.org and include Receive Exchange in the subject line as well as your name and hometown.
A few weeks ago we had a reader looking for a recipe that could be a tasty duplicate of the birthday cakes from Bob’s Bake Shop.
Bob’s was known for made-from-scratch baked goods, such as donuts, eclairs, German pastries, seasonal holiday foods and kosher baked goods. It was in the Crest Plaza Shopping Center in South Whitehall Twp.
Many folks wrote in with their memories of how great those cakes were.
“I can’t tell you how excited I am about your article in today’s paper! As a kid, we always had Bob’s Bake Shop white cake for our birthdays and they were just awesome!! I loved the icing,” said Patti Seng of Orefield.
Donna Caldwell of Moore Township wrote in and said she tried many recipes over the years to get something close to those amazing Bob’s Bake Shop cakes.
“I believe the best is the one called ‘Tender White Cake’ on the King Arthur Flour website. It reminds me of a wedding cake in its texture and it is delicious,” Caldwell said.
Here is the recipe, courtesy of King Arthur.
What you’ll need
2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar*
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (170g) unsalted butter, softened
4 large egg whites plus 1 whole large egg, at room temperature
1 cup (227g) full-fat vanilla yogurt or 1 cup (227g) whole milk, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
*Superfine sugar, such as King Arthur’s Baker’s Special Sugar, will produce the best results.
Preheat the oven to 350°F.
Prepare two 8″ x 2″ or 9″ x 2″ round pans; to 9″ x 13″ pan; or 2 standard cupcake pans (20 to 24 cupcakes total) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep; if they’re not, use one of the other pan options.
Mix all of the dry ingredients on a slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and the granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ rounds; 23 to 26 minutes for a 9″ x 13″ x 2″ sheet cake; or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9″ x 13″ sheet cake), cool on a rack, and frost.
Here’s where you can view the recipe online: kingarthurbaking.com/recipes/tender-white-cake-recipe
Keep sending those recipes for Bob’s Bake Shop birthday cake dupes (and another great birthday cake recipe).