EASTER BREAD PUDDING
3-1/2 cups day-old French or Italian bread, cubed
2/3 cup chopped chocolate eggs (or chocolate of your choice)
1/2 cup chopped Bing cherries OR fresh raspberries
3 large eggs
1/2 cup sugar
2 cups whole milk
1 tablespoon butter
Cinnamon-sugar
Preheat oven to 375 degrees F. Place bread cubes in 2-quart buttered baking dish. Mix in chopped chocolate and fruit. With electric mixer, beat eggs slightly. Beat in sugar; mix in milk. Pour egg mixture over bread. Dot with slivers of butter, then sprinkle on cinnamon-sugar. Bake 45-50 minutes, or until knife inserted in center comes out clean. Serve topped with whipped cream or topping. Serves 6-8.
Source: Portia Little
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, April 17, 2012
Tuesday, December 27, 2011
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Saturday, December 17, 2011
Christmas Eggnog Jell-O Salad
Christmas Eggnog Jell-O Salad
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
Friday, December 9, 2011
Christmas Banana-Nog Bread
Christmas Banana-Nog Bread
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
Wednesday, December 7, 2011
DARK CHRISTMAS FRUIT CAKE
DARK CHRISTMAS FRUIT CAKE
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
Tuesday, December 6, 2011
Dutch Christmas Wreath
Dutch Christmas Wreath
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Saturday, December 3, 2011
Cherry Christmas Coffee Bread
Cherry Christmas Coffee Bread
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
Friday, December 2, 2011
Gingerbread Cakes
Gingerbread Cakes
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Christollen Bread
Christollen Bread
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Thursday, December 1, 2011
FRUIT FILLED BRAID FOR CHRISTMAS
FRUIT FILLED BRAID FOR CHRISTMAS (Newspaper clipping)
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
Mincemeat Bars
Mincemeat Bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
Johna Blinn's Harbour Island Bahamas Fruitcake
Johna Blinn's Harbour Island Bahamas Fruitcake
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
Tuesday, November 29, 2011
Magical Christmas Fairy Cakes
Magical Christmas Fairy Cakes
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Monday, November 28, 2011
Amaretto Petit Fours
Amaretto Petit Fours
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Sunday, November 27, 2011
White Christmas Cake
White Christmas Cake
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
PURITY CHRISTMAS CAKE
PURITY CHRISTMAS CAKE
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
Christmas Pizza Recipe
Christmas Pizza Recipe
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
Spice 'n' Nut Thumbprints
Spice 'n' Nut Thumbprints
3/4 cup butter, 1 1/2 sticks softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup jam, such as strawberry raspberry or peach
Preheat oven to 350 degrees.
Cream butter and sugar in lg mixer bowl until light and fluffy. Beat in egg and vanilla. Add 1/2 of flour; mix well. Add remaining flour, nuts and cinnamon, cardamom; mix well.
Shape dough into 1" balls. Place 1" apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention w/ about 1/4 ts jam. Bake 18 minutes. or until lightly browned around edges. Transfer to wire racks; cool completely.
3/4 cup butter, 1 1/2 sticks softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup jam, such as strawberry raspberry or peach
Preheat oven to 350 degrees.
Cream butter and sugar in lg mixer bowl until light and fluffy. Beat in egg and vanilla. Add 1/2 of flour; mix well. Add remaining flour, nuts and cinnamon, cardamom; mix well.
Shape dough into 1" balls. Place 1" apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention w/ about 1/4 ts jam. Bake 18 minutes. or until lightly browned around edges. Transfer to wire racks; cool completely.
Saturday, November 26, 2011
Cheesecake Factory Pumpkin Cheesecake
Cheesecake Factory Pumpkin Cheesecake
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
Wednesday, November 23, 2011
Brandy Alexander Pie
Brandy Alexander Pie
Yield 1 - 9 in pie
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Yield 1 - 9 in pie
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
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