SAFFRON GOLDEN MILK
Feeling sick or really need a pick-me-up? Look no further! Saffron golden milk makes the perfect medicinal pairing with turmeric. Try out this drink recipe and you are sure to be feeling better in no time! If you wish to have your drink sweetened, add a teaspoon or two of honey into your drink.
Provided by Zaran Saffron
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 12.8 g, Cholesterol 19.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 100.9 mg, Sugar 11.5 g
GOLDEN SAFFRON CAKE
Spices of the World Cookbook by McCormick. Copyright 1964. They suggest frosting this with a lemon frosting.
Provided by dicentra
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy. Finely crush saffron and add to butter.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla. Sift dry ingredients and add to butter mixture alternately with milk.
- Pour batter into two greased and floured 8 inch cake pans.
- Bake at 375 for 25 minutes.
- Remove from pans and cool before frosting.
Nutrition Facts : Calories 393.2, Fat 14.2, SaturatedFat 8.4, Cholesterol 81.3, Sodium 344, Carbohydrate 60.4, Fiber 0.7, Sugar 25.2, Protein 6.2
SAFFRON CAKES
Categories Cake Mixer Dessert Bake Currant Orange Raisin Saffron Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 14
Steps:
- In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water. Let mixture stand until foamy, about 10 minutes. In another small bowl combine boiling water and saffron.
- Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter. Let batter rise, covered with plastic wrap, in a warm place 30 minutes.
- In bowl of a standing electric mixer stir together remaining 4 cups flour, superfine sugar, and salt and blend in butter until mixture resembles coarse meal. Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 375°F. and butter eighteen 1/2-cup muffin tins.
- Punch down dough and beat with paddle attachment on low speed 5 minutes. Add orange peel, raisins, and currants and beat until combined well. With a 1/4-cup measure scoop dough into muffin tins and let rise, covered with buttered wax paper and kitchen towels, in a warm place until dough is level with tops of tins, about 30 minutes.
- Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks. Cakes may be made 1 day ahead and cooled before keeping in airtight containers.
SAFFRON CAKE
Grandma Dimond's Saffron Cake recipe is a British recipe from the Wrefords in Cornwall, England. It is really more of a fruit bread traditionally served with clotted cream.
Provided by Jill Patrice
Categories Yeast Breads
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
- When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
- Let rise 1 1/2 hour in the bowl.
- Put in greased bread pan to rise for 1/2 hour before baking.
- Bake in a 350 degree F oven for 45 minutes.
Nutrition Facts : Calories 410, Fat 19.8, SaturatedFat 4.9, Sodium 391.9, Carbohydrate 54.5, Fiber 2.6, Sugar 20.6, Protein 5.4
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