Desserts: Easy and quick dessert tips for dessert recipes
Desserts
Parfait of Aphrodite
2 Cups of raspberries
1/2 Glass of orange liqueur
Vanilla Ice Cream
Chopped and toasted walnuts or pecans
Whipped Cream
Chocolate Brandy Sauce
Put the raspberries and the orange liqueur in a Ziploc bag and place in the refrigerator for one to two hours.
Drain the raspberries. Place the raspberries in the bottom of two glasses parfait with reserve some for later. Add the vanilla ice cream, add a layer of chocolate and brandy sauce, add nuts, and top with whipped cream. Add the remaining raspberries on top.
Serves 2
RGP - AOL
Apple Flan
8-inch baked pastries shell
Crรจme patisserie
1 Pounds of apples fresh and firm
1 Cup of maple syrup flavor
1/2 Cup of dark brown sugar
2 Tablespoons lemon juice
6 Ounces of chopped almonds,
Make a paste of shell.
The STOP, core and cut apples in eighths. Bring the sugar syrup and lemon juice to a boil in a large saucepan. Add apples, reduces heat, cover and simmer for 15 minutes until apples are just tender. Remove from heat and let cool. Drain the apples and arrange them in the cooked shell. Sprinkle half of the almonds on apples.
Prepare the crรจme patisserie. Pour the caramel custard apples in the shell. Sprinkle with the rest of almonds. Refrigerate well.
This recipe can seem very complicated, but actually, it is not, and the results are well worth doing. To Flan is a cake, that open European were the predecessors of the cake. The shell is very rich and crรจme patisserie is nothing more than a very rich and creamy.
Pastry Shell
2 Cups of sifted flour
1/4 Cup of sugar
1/4 A teaspoon of salt
1/2 Cup butter
1 Beaten egg
Combine flour, sugar, and salt in a bowl. Add the butter and cut with a pastry blender until the pieces are the size of small peas. Make a well in the center of the mixture and add the beaten egg. Mix with a fork, and then work with fingers until everything is mixed. Place a ring of 8-inch flan on a tray and press the mass at the bottom and around the sides of the Crown. Make the sides slightly thicker than the bottom. If you do not have to ring of flan use to a circular plate of 10 inches. Flute the edges of the pasta. Click the background with a fork. To cool for 10 minutes pastry. Preheat oven to 425 degrees. Baking cakes 10 minutes, reduce the heat to 375 degrees and cook 15 minutes more. Fresh pastries in the tray before removing the ring.
Creme Patisserie
3 Egg yolks
3/4 Cup of sugar
3 Spoonfuls of flour
1 1/2 Cup of Milk
2 Tablespoons of brandy
Creme Patisserie Preparation: Whisk the egg yolks slightly. Combine sugar, flour, and salt and add to the egg yolks, mix thoroughly. Add the milk. Put the skillet over moderate heat and cook, stirring constantly, until mixture boils and thickens. Reduces the heat, cook two minutes more. Remove from heat and add the brandy.
Baklava
3/4 Lightly toasted walnuts cup finely chopped
3/4 Cup lightly toasted, finely chopped pistachios
1/2 Cup lightly toasted, finely chopped blanched almonds
1/2 Cup of superfine sugar
1 Teaspoon Cinnamon
1 Teaspoon nutmeg
3/4 Pounds of sweet butter, melted
1 Package of phyllo dough frozen, thawed
Preheat the oven to 350 degrees.
Combine walnuts, cinnamon, and nutmeg in a bowl.
A brush of 9x13x2 well with butter a baking bread.
25 phyllo sheets separate from the package and place under a damp towel to prevent them from drying out. Wrap the rest of the earth and return to the refrigerator.
Place a phyllo sheet in pan and cut to fit. Generously brush with butter. Repeat until there are five sheets of paper in the Tray.
Sprinkle with nut 1/4 of the mixture. Repeat this procedure three times more, finishing with five phyllo sheets. Drizzle any remaining butter over the top of the baklava.
Bake for 45 minutes or until golden brown. Remove the baklava out of the oven. With a sharp knife, cut immediately long lines from corner to corner, forming an "X". Using these cuts as guides, cut the baklava to serve in size of pieces with a diamond shape.
While it is still hot, pour the syrup cooled during the baklava. Allow standing overnight.
Syrup
1 1/2 Cup of sugar
1 Cup of water
Orange Zest
Grated rind of a lemon
4 All the nail
1 Stick cinnamon
2/3 Cup Of Honey
Combine sugar, water, orange zest and lemon, cloves, and cinnamon in a saucepan. Bring to a boil and cook about 5 minutes uncovered.
Remove from the heat. Discard the cloves and cinnamon. Stir in honey. Allow cooling to room temperature.
RGP - from Phil Matsunaga
Banana Flambe
4 Tablespoons butter
4 Firm but ripe plantains
Orange juice 1/2
The juice of half a lemon
1/3 Cup brown sugar firmly
1 Teaspoon grated orange peel
Dash Cinnamon
1/4 Cup Contreau
1/4 Drink brandy
Ice cream or cake
Peel the bananas and cut in half lengthwise. If the grand cross section again. Melt the butter in a heavy skillet over low heat. Add sugar, orange juice, lemon juice, orange peel and cinnamon Contreau. Heat stirring constantly until mixture bubbles. Add bananas, cut down, and through heat, basting continuously with the syrup.
Add the brandy and let the heat during 2 or 3 minutes to warm up the liquor. Turn on the alcohol. Immediately Spoon over ice cream or cake and serve before the mixture to cool and ice cream melts.
An elegant dessert that is quick and easy to do. It really makes an impression on the people and it is difficult to do.
MEP
Banane in Papilloute
Bananas cooked in foil
4 Small to medium in size of peeled bananas
2 Vanilla beans, divided longitudinally
4 The springs of mint
Willow Coulis D' or a good quality of apricot jam
Preheat oven to 425 degrees. Place bananas in a square of foil. Banana cover with sauce or apricot jam. Place a piece of vanilla for each banana. Put a sprig of mint at the top. Vinyl board and bake for 10 to 20 minutes (10 minutes for small bananas and 20 minutes to the largest).
To serve, place the foil package in a salad plate that has been decorated with a sprig of mint and a half of apricot.
Serves 4.
Any good quality paper jam or fruit purรฉe can be used. A desert, that the fun doesn't have time to preparation and a little bit.
MEP
The Blackberry Cream
2 Cups of fresh berries can be frozen)
1/2 Cup of granulated sugar
8 Oz. cream cheese
Cookies Cookies type
In a food processor or blender puree of blackberries. Force purรฉe through a sieve to remove the seeds. In a saucepan, combine berry pulp with sugar. Shake for half high until mixture boils of heat. Turn to low and boil gently until the mixture is slightly reduced and thickened (about 15 minutes). Remove from heat and let cool.
Put the bulk, like jelly in the blackberry mixture in a blender or food processor with cream cheese and blend until smooth. Pour into glass dishes remove clear glasses of wine work well) and cool until you set and ready to serve. Serve with rich shortbread biscuits.
Serves 4 I have done this with wild huckleberries and was magnificent. I have also done this with blueberries and went very well. The good thing about these berries as they do not have seeds that must be removed.
I suspect that this could be done with a high quality, seedless berry preserves or jelly. Just mix with cream cheese and chill. Jeanette tells me that she has had good luck just using a high quality seedless jam, but that the desert has been sweeter due to the additional amount of sugar in the jam prepared.
Last year, I mashed berries and put them in 2 cup in the freezer in the beach house they have available for quick and easy dessert. With frozen berries do not seem to affect the quality. I did the mixture of gelatin without thawing the berries, but Willow did take a little longer to thicken.
This dessert is excellent with a late harvest Reisling in the 6 - 9 % residual of sugar.
Cinnamon-Mocha sorbet
1 4 package of instant service sugar free chocolate pudding
1/2 Snapshot of the cup of nonfat dry milk fat
1/4 Cup of sugar or sugar substitute (Splenda)
1 1/2 Teaspoons of instant coffee granules
1/2 Teaspoon ground cinnamon
4 Cups Skim or low-fat milk
Combine the dry ingredients in a bowl. Add milk and blend until smooth. In a freezing ice cream maker according to the instructions.
RGP -- diabetics dreamy desserts
Chocolate Dessert
2 12-ounce packages of real chocolate shavings
3 1/2 Cups of whipped cream
3/4 Cup white sugar
1 1/2 Cups graham cracker crumbs
1 1/2 Cups with chopped walnuts
Combine nuts and crumbs and set it aside. Melt completely, either in chips to double boiler or in the microwave. Set aside. Whip Cream, adding sugar when is very thick. Carefully fold the cooled chocolate mixture into the cream. Put 2 cups of the Miga nut mixture into the bottom of 11 x 14 inches of bread with butter. Pour the chocolate mixture on a tray and spread evenly. Sprinkle the breadcrumbs over the top. Refrigerate for at least 2 hours before serving.
Serves 16 to 20
Very good, but very rich. It is a dessert chocolate lovers. Due to its richness, i try to make small portions. It can also be done in advance and frozen. Thawing in the refrigerator for 6 hours approximately.
MEP
Cold lemon souffle
2 The envelopes unflavored gelatin
6 The eggs, separated
1 1/2 Cups sugar
3 Tablespoons of lemon zest
3/4 Cup of fresh juice of lemon
1 Cup heavy cream
2 Tablespoons chopped pistachios
Candied lemon peel garrison, (optional)
Whipped cream (optional)
Wrap to five cups of mold soufflรฉ with a folded strip of heavy aluminum foil or parchment paper to form a necklace. Organize the collar to extend approximately 3 cm above the edge of the plate and secure it with a string.
Sprinkle the gelatine about 1/3 cup of water in a small saucepan.
In a large bowl, beat egg yolks with 1 cup of sugar, lemon zest and lemon juice until well blended. Place the bowl over a pan of boiling water gently and continue beating until mixture is thick and creamy, about 15 minutes. Remove from the heat.
Heat the gelatine, stirring, until it melts. Stir in the lemon mixture of hot. Continue beating until cool.
In a large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff and shiny.
Whisk the cream until stiff peaks form.
Place the mixture of egg-lemon juice over a bowl of water and ice and stir until mixture begins to thicken and set. Gently fold in whipped cream. Then fold in the beaten egg whites. Pour the mixture into the prepared soufflรฉ dish. Flatten the top with a spatula.
Refrigerate for at least 3 hours or until set. Before serving, remove the collar from the soufflรฉ. Gently press the chopped pistachios on the sides of the souffle that rise above the plate. Arrange the candy lemon peel garnish on top and garnish with whipped cream if desired.
This takes a time to prepare, but it is worth the effort. It's nice and refreshing, but a rich dessert. This is considered to be a classical dessert. Sauterne goes well with this dessert acidulated.
Mint cream dessert
1/2 Libra marshmallows
1 Cup of Milk
1/2 Cup of mint cream, green
1 Package of a pound of Nabisco, fine chocolate wafers crumbed
1 Paints the whipped cream,
Heat the marshmallows and milk in a double boiler until marshmallows are melted. Cool. Fold in the whipped cream and crรจme de menthe.
Place half of the wafer crumbs in a pan of 9 x 13 inches. Add the mixture of dessert and cover with the rest of the wafers. Refrigerate until set.
Serves 12 to 15 A rich colorful dessert. Excellent for use on St. Patrick's Day.
Ice Cream Custard
5 Lightly beaten eggs
1 1/4 Cups sugar
1/2 A teaspoon of salt
6 Cups of milk, scalded
4 Cups heavy cream
2 Tablespoons of vanilla
Combine eggs, sugar, and salt in a frying pan. Pour the hot milk on the egg mixture with care, stirring constantly. Simmer until mixture coats a spoon. Chill it in the refrigerator. Stir in cream and vanilla.
Follow the prompts to finish Frieza.
This recipe is not as rich as some and is excellent for use when you want to add fruits, chocolate sauce, marshmallows or nuts.
Dessert Fruit Cocktail
1 Beaten egg
1 Cup of sugar
1 Cup of flour
1 Teaspoon of soda
1/2 A teaspoon of salt
1 No. 2 can of fruit cocktail juice and all (1 1/2 cups)
Topping
3/4 Cup brown sugar
1/2 Cup coarsely chopped walnuts
Butter
The cream or fruit puree
Mix all the ingredients together and put in a baking dish. Mix topping and distributed along the top. Dot with butter.
Bake at 325 degrees for 45 minutes.
Serve with whipped cream or fruit sauce.
A quick and easy way to showcase of dessert.
Double blueberry pie
3-3.5 Cups of blueberries
6 Spoonfuls of Sugar
1/2 Teaspoon grated lemon peel
1 Tablespoon lemon juice
1 Butter baked pastry Shell
Powdered sugar
In a 1 to 1 and 1/2 liter of pan, combine 2 cups of blueberries, granulated sugar, lemon zest and lemon juice. Bring to a boil over high heat. Stir often until the berries are as thick as a soft jam, around 8 -10 minutes. Allow it to cool down.
General: Remove the side casing from pastry shell. Pour the sauce in a pastry shell and spread evenly. Organize remaining in an orderly fashion 1 1/2 cups of berries in a sauce to completely cover the surface. If you are ahead, leave to cool the cake stand at room temperature for up to four hours.
To serve, sprinkle generously on top of the cake with icing sugar.
Butter Pastry Shell
1 1/3 Cups all purpose flour
1/4 Cup of sugar
1/2 Cup of butter, cut into small pieces
1 Large egg yolk
In a food processor or in another bowl, mix the flour and sugar. Add the butter swirl or rub your fingers to form fine crumbs. Add the egg yolk, swirl or mix with a fork until the dough is held together. Split in half. Press each part on the bottom and sides of a 7 1/2-inch removable bottom sourdough bread.
Bake at 350 degrees for 25 to 30 minutes until pale golden. Cool.
Two shells.
Florida trifle
2-4 Cups cubed cake
1 Egg Recipe Key Lime Pie Filling for free
1 You can drain the slices of mandarin orange
1 Cup shredded coconut
1-2 Cups sliced mango or papaya
1-2 Cups of bananas into slices
3/4-1 Ron Cup
Whipped topping
To layer in a trifle bowl as follows:
• 1/4 of pie filling
• 1/3 of cake
• The slices of mandarin orange
• Coco 1/4
• 1/3 of rum.
• 1/4 of pie filling
• 1/3 of cake
• Banana slices
• 1/4 coco
• 1/3 of rum.
• 1/4 of pie filling
• 1/3 of cake
• Mango or papaya slices
• 1/4 coco
• 1/3 of rum.
• 1/4 of pie filling
• 1/4 coco
Decorate with whipped cream topping and fruit.
Options
• Drizzle 1/4 cup of caramel sauce on each cake layer.
• Add 1/4 cup chopped pecans with each addition of coconut.
Tart with fresh strawberries
Almond Bark
5 Tablespoons unsalted butter, softened
1 Large egg yolk
1/2 Teaspoon vanilla
3 Spoonfuls of Sugar
2/3 Cup almonds
1 Cup of flour
Filling
8 Oz. cream cheese at room temperature
1/4 Cup of sugar
2 Tablespoons of lemon juice
1/4 Cup of whipped cream
1-1.5 Pints of fresh strawberries, shelled
1/4 Cup of canned apricot
1 Tablespoon water
Preheat oven to 350 degrees. Butter the sides of 9 to 10 inches widescreen cake with a detachable rim or circular plate of 9 inches.
Crust: In a large bowl, cream the butter, egg yolks, vanilla and sugar until the mixture is smooth and creamy. Finely grind the almonds, combined with the flour and beat in just until blended. The earth will be crumbly, not to overwork. Collect the dough into a ball, then break the pieces and press in the bottom and sides of the cake bread or circular plate. Prick the crust with a fork. Cool 1 hour.
The bark with vinyl line, and then cover the base with dried beans or pie weights. Bake 12 minutes, remove the foil and hot peppers and cook 10 minutes. More or until browned on all sides. Remove the outer ring of the cake pan and cool completely on a wire rack.
Filling: Beat cream cheese, sugar and lemon juice together. Pour the cream and beat until the mixture is smooth. Spread at the bottom of the cake.
Cover the cake with strawberries in a decorative way, heat the water and preserves together until blended. The pieces of pasta strain through a sieve mesh. Brush the icing on the strawberries with a pastry brush. Cool the cake 4 hours or overnight before serving. Serve cold, not cold.
Serves 6 This is a fabulous home that is quick to assemble. Can be made with blueberries, raspberries, peaches or plums.
Vegetarian Pleasures
Frango
1 Cup of soft butter
2 Cups of powdered sugar
4 Squares, bitter chocolate melted
4 The eggs
2 Teaspoons of vanilla
3/4 Teaspoon of mint
Vanilla wafers, finely crumbled
Finely ground nuts,
Mix together butter and powdered sugar completely. Melt the chocolate and add to the butter mixture. Beat in the background. Add the eggs, one at a time, beating after each egg is added. Add the vanilla and mint and mix thoroughly.
Place the paper coatings in great muffin tins. Add the walnuts for vanilla wafers. Put a thin layer at the bottom of the paper liner. Add orange and put another layer of wafers and nuts at the top, if desired. Refrigerate for several hours before serving.
Makes about 24 servings
Serving will seem small, but this is very rich. Additional color to put half of a maraschino cherry on top. You can also decorate with a small daub of whipped cream or half a walnut.
A couple of good variations in place of the peppermint extract:
• 1 teaspoon of grated orange peel and 1 tablespoon of orange liqueur
• 1 teaspoon of coffee powder dissolved in 1 tablespoon of hot water, in addition to 1 tablespoon of coffee liqueur
Mocha frozen Mousse
1 Libra semisweet chocolate, pastries
3 Spoonfuls of instant coffee granules
1/2 Cup of boiling water
6 Egg yolks
1/2 Cup of sugar
1 Teaspoon vanilla
6 Egg whites.
1 1/2 Cups of whipped cream (lashes),
1/2 Cup heavy cream
Chocolate Curls
Melt the chocolate in hot water or in the microwave. Dissolve the granules of coffee/tea in the boiling water and cool a little.
In a medium bowl, whisk the egg yolks at high speed until foamy. Gradually beat in sugar and continue beating until mixture is thick and pale yellow. Reduce speed and whisk to vanilla, coffee and melted chocolate.
To Clean the beaters, beat egg whites in a large bowl until stiff peaks is maintained. Mix one cup of the beaten egg whites into chocolate mixture, then add the chocolate mixture in the remaining egg. Gently but completely folded in 1 and 1/2 cups of whipped cream. Pour into a 8-inch springform pan and freeze. Keeps well in the freezer for up to a month.
To serve remove the mousse from the freezer 20-25 minutes before the time of the dessert and remove springform pan sides. Whip the remaining 1/2 cup heavy cream and the mound at the top of the mouse, decorate with chocolate curls.
Serves 16 to 20
To Fabulous dessert for large parties, which is divinely rich in chocolate.
I did this for a buffet dinner we had after a Super Bowl party and we all enjoyed.
Oriental ginger of fruits
1 One pound can peaches, draining
1 Cup of orange juice
2 Teaspoons finely chopped, candied ginger
2 Bananas
Sprigs of mint
Combine Slices of peach, orange juice and candied ginger. Refrigerate several hours to mix flavors. Peel the bananas and run parts of the fork down to the flute. Slice on the bias. Add to the mix of peach. Heap among serving plates and garnish with a sprig of mint.
Serves 4 to 6 An excellent dessert for a oriental food. It is also good when you diet.
I usually serve in fancy sorbet dishes with fortune cookies.
Roasted Fruits
4 Ripe Plantains but firm
6-8 Fresh pineapple spears
6 Tablespoons unsalted butter
2 Spoonfuls of Sugar
1/2 Teaspoon ground nutmeg
1 Recipe for caramel sauce
Peel the bananas. Place the banana and pineapple in a dish and reservalas. Combine butter, sugar and nutmeg in a small pot and cook over medium heat, stirring often, until melted and smooth. Pour over fruit. Turn the fruit to cover evenly.
Cook the fruit directly over medium heat (4-6 inches over the fire) for 10-12 minutes, turning the fruit every 2-3 minutes. Serve with caramel sauce and, if desired, the ice cream.
Caramel Sauce
1/2 Cup unsalted butter
1 Cup brown sugar firmly
1.2 Cup heavy cream
Pinch Sal
1/2 Teaspoon vanilla extract
Melt the butter in a small saucepan over medium heat. Add brown sugar and cream and bring to the boil, stirring constantly. Remove from heat and add salt and vanilla. This can be kept refrigerated for up to a week. Heat to simmer before serving, if necessary.
RGP
Hot Orange Souffles
Butter to grease the soufflรฉ dishes
1/3 Cup more than 3 tablespoons sugar
6 The eggs, separated
2 Teaspoons finely grated orange peel
1/4 Cup of orange juice with pulp
1 Tablespoon of Grand Marnier
Icing Sugar
Preheat oven to 450 degrees.
Generously butter bottom and sides of four individual souffle dishes, each with 1 1/4 cups of capacity. Use 1 tablespoon of sugar to sprinkle the inside of the dishes. Set aside.
Put the egg yolks in a bowl and add 1/3 cup of sugar, orange peel, orange juice and Grand Marnier. Beat vigorously with a wire whisk.
Beat the egg whites. Beat in the remaining 2 tablespoons of sugar.
Spoon and scrape the mixture of egg yolk in the whites. Fold the yolks well and quickly. Spoon equal portions of the mixture in the soufflรฉ dishes.
Place the dishes in a baking tray and place in the oven. Bake 12 minutes.
Sprinkle each souffle with sifted icing sugar. Serve immediately.
Yields 4 servings.
Gourmet
Mulled Pears
4 Fresh Bosc pears
1 1/2 Cups of apple juice
1 1/2 Cups of cranberry juice
1/4 Cup brown sugar, meals
1 Teaspoon of fresh lemon juice
6 Cinnamon sticks
6 All the nail
1/4 Cup Of HERSHEY'S chocolate sauce
1 Cup of vanilla ice cream, softened
The day before: the shell, reducing by half, and core pears. Put the pears and the next 6 ingredients in a 3-quart saucepan over medium heat. Bring to the boil. Reduce heat to low and cover. Cook for 30 minutes or until pears are tender, turning the pears occasionally.
Bucket of pears and the liquid in a container, cover and refrigerate overnight, or for at least four hours, stirring occasionally.
To serve: Remove the pears of the liquid; refrigerate the remaining liquid to be served as a drink another day. In each of four dishes desserts chilled place 1/4 cup of ice cream. Organize pear on top of ice cream and sprinkle lightly with chocolate sauce. Serve immediately. As a special gift, add a little Chocolate Madeleine cookies for each dish.
Orange Mousse
1/2 Cup of water
1/2 Cup of orange juice frozen concentrate, thawed (undiluted)
1 Wrap unflavored gelatin
1 Tablespoon lemon juice
3 Egg whites.
1/4 Cup of sugar
Combine water and orange juice concentrate in a casserole, not aluminum. Sprinkle gelatin over the mixture. Let stand 1 minute. Simmer, stirring until gelatin is dissolved. Remove from heat and add the lemon juice. Place the mixture in a bowl, cover and let stand 15 minutes or until slightly thickened, stirring occasionally.
Whisk the egg whites (at room temperature) in a large glass bowl at high speed of an electric mixer until soft peaks form. Be careful not to hit.
Gently fold to the quarter of the egg mixture in the mixture of orange juice. Then fold in the remaining egg mixture.
Pour the mixture into 8 glasses of dessert stem. Refrigerate for at least 4 hours.
Serves eight.
Light and easy
Crisp pear with lemon sauce
5 Cups sliced, cook the peeled as Bosc pears
1 Spoonful of Sugar
1/2 Teaspoon of finely grated lemon peel
2/3 Cup rolled oats regulate
1/3 Cup brown sugar
1/3 Cup all purpose flour
1/4 Teaspoon ground cardamom
1/4 Cup margarine or butter
1/3 Cup of sliced almonds
Lemon sauce
Pears: in a 2-quart very lightly oiled baking sheet square, skip to the pears with 1 tablespoon of sugar and half of the grated lemon peel.
Topping: In a bowl, combine oats, brown sugar, flour, cardamom and the rest of the lemon peel. Cut in margarine or butter until mixture resembles coarse crumbs. Add the almonds. Sprinkle topping of fruits.
Bake at 375 degrees for 30 to 35 minutes or until fruit is tender and begin to brown the dressing. Serve hot with lemon sauce.
Serves 6.
I usually double the lemon peel in this recipe and I like the zing da.
I have served this by Larry's Birthday Party and we all enjoyed much of it. A simple, lightweight and low in calories, but different, for dessert.
MEP - Better Homes and Gardens 3/96
Pear tart
Bark
1 Cup all-purpose flour
1 1/2 Tablespoons of powdered sugar
1/4 Cup of frozen butter
1/4 Cup of frozen cream cheese
The water ice
Topping
4 - 6 Pears
1/2 Cup of finely chopped hazelnuts
Freshly grated nutmeg
Glaze
1 Tablespoon cornstarch
2 Spoonfuls of Sugar
2 Tablespoons of water
Bark Preparation: Sift together flour and sugar. Grate the frozen butter and cream cheese in flour. The grille gets a better record of fats in the crust. Add ice water, a teaspoon at a time until medium may form a smooth dough. Usually takes about 3 teaspoons. Handle as little as possible! Pat in a circle in a foot plate or circular plate of 9 inches.
Topping and Glaze: Peeling, core and cut the pears. To have at the top of the crust. Mix ingredients and Brush glaze generously in the pears. Sprinkle with finely chopped hazelnuts. Very lightly dust with freshly ground pepper Nutmeg.
Bake at 400 degrees for 30 minutes or until the edges of the crust is golden brown.
Serves 6.
This is one of the creations of Jeanette.
Pineapple Ice
1 Large, remove ripe pineapple
1/4-1/2 Cup of sugar
2 Tablespoons lemon juice
Cut the top of the pineapple and Reserve in the refrigerator. Long and thin, with a sharp knife, carefully cut around the inside of the shell approximately 1/2 inch from the edge. To loosen the pulp of the bottom of shell, while it remains a small aperture possible, insert your knife 1/2 from the bottom of the pineapple and work carefully around the leaf in a semi-circle. Remove the knife, turn it over and repeat on the other half of the circle. The pulp should get out easily.
Discard the hard core and put the pulp in the food processor. Discard the inside of the walls and the bottom of the pineapple, with a large spoon until smooth, placing additional fruits on the processor. Depending on the size and the sweetness of pineapple, add 1/4 to 1/2 cup of sugar and lemon juice. Then pour the mixture of mashed in a shallow container and place in the freezer along with the shell.
When the pure is frozen in a consistency with glitters, approximately 1 hour, re-spin on the processor until smooth and creamy. Pour into frozen shell and freeze for at least two hours.
To serve place the pineapple and start on a nice glass dish and let your guests help themselves.
A good chocolate biscuit rico goes well with this dessert.
Serves 6.
This is a wonderful light dessert. The first time I tried, cut too large a hole at the bottom of the pineapple and ended up serving the dessert in glasses for dessert enough, that worked very well. It seems to me that you can only get about 4 servings of pineapples that we receive and you need to make full use of the 1/2 cup sugar.
Mousse Pumpkin-Hazelnut
1 Cup of sugar
1 Envelopes unflavored gelatin (2 teaspoons)
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1 1/4 Cups of low-fat milk
2 Light cups (reduction of fat) Sour Cream
1 16 oz can pumpkin
1/3 Glass of liquor with hazelnut
3/4 Cup of whipped cream
6-8 Hazelnuts
Book 2 tablespoons of sugar. In a large saucepan mix 2-3 quart the remaining sugar, gelatin, cinnamon and ginger. Add 1/2 cup of milk; Stir often over medium-high heat until hot. Add the remaining 3/4 cup milk, sour cream, pumpkin, and liquor.
Set pan in ice water and stir often until mixture begins to set, about 20 minutes (if it is too rigid, stir more heat).
Whip cream with reserved 2 tablespoons of sugar until soft peaks form, cover and let stand 1/3 cup cream to serve. Gently fold the cream remaining in a mixture of pumpkin.
Divide the mousse evenly between six to eight glasses or ramekins (approximately one cup of size). Lightly coat; refrigerate until the foam is set, at least 4 hours or even a day.
Garnish with reserved cream and hazelnuts.
Serves 6 to 8 I have served this last day of Thanksgiving with hazelnut coffee. This is a good light dessert after a traditional Thanksgiving dinner. I have done a double recipe and had neighbors for dessert and coffee during the weekend of Thanksgiving.
Pumpkin pie squares
Bark
1 Cup of flour
1/2 Cup rolled oats
1/2 Cup brown sugar
1/2 Cup butter
Filling
1 16 ounce can of pumpkin
1 You can evaporated milk
2 The eggs
3/4 Cup of sugar
1 Teaspoon Cinnamon
1/2 Teaspoon ginger
1/4 Teaspoon cloves
1/2 A teaspoon of salt
Topping
1/2 Cup coarsely chopped walnuts
1/2 Cup brown sugar
2 Tablespoons butter
For the crust, mix the ingredients to crumble with an electric mixer at low speed. Press firmly on the bottom of an ungreased 9 x 13-inch widescreen. Bake at 350 degrees for 15 minutes.
While the crust bakes, prepare the filling process through the combination of the filling ingredients in a bowl and mix well. Pour over the crust. Bake for 20 minutes at 350 degrees.
Combine topping ingredients and sprinkle over filling of pumpkin. Bake for the third time for 15-20 minutes at 350 degrees. Do not cover until completely cold or topping will weep and the crust did not spoil.
Serve at room temperature or chilled with whipped cream.
Pumpkin Spice Mousse
4 Tablespoons of water
1 Envelopes unflavored gelatin
4 Egg yolks grande
1 Cup of sugar
2 Tablespoons of water
1 16 ounce can solid pack pumpkin
2 Tablespoons of dark rum
1 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/4 Chucharadita of ground cloves
2 Cups of chilled cream
1 Scoop of Vanilla
1 Chilled cup of whipped cream
2 Spoonfuls of Sugar
Cinnamon
Gingersnap Cookies
Pour 4 tablespoons water in a small bowl. Sprinkle the gelatine on. Let stand 10 minutes to soften.
Whisk the egg yolks, 1 cup sugar and 2 tablespoons of water in the middle of the metal container to the mix. The whole container in a pan of boiling water (do not allow the bottom of the bowl to touch the water) and beat until the candy thermometer registers 170 degrees (about 5 minutes). Remove the bowl of more water. Add the gelatin mixture and beat until it dissolves. Using an electric mixer, beat until the mixture of fresh egg (about five minutes). Mix the squash, rum, 1 teaspoon of cinnamon, ginger and cloves. Refrigerate until thickened and cool, but not set (approximately 30 minutes).
Beat 2 cups of whipped cream and vanilla in a medium bowl in the medium rigid peaks. Fold in the mixture of pumpkin. Pumpkin Mousse Spoon 12 glasses of wine. Cool until at least four hours or during the night.
Beat 1 cup of whipped cream with 2 tablespoons of sugar to spike consisting in a medium bowl. Can be done four hours ahead, but should be covered and kept refrigerated. A spoon of whipped cream on mousse. Sprinkle with ground cinnamon. Serve with ginger cookies.
I have found the mousse is rich enough by itself. I would like to suggest only a dollop of whipped cream. I didn't bother to add the whipped cream or serve ginger cookies.
Quick Fudge
1/2 Cup butter
2 Regulate size packages of jello chocolate cake (not instant)
1/2 Cup of Milk
1 Table 1 pound of powdered sugar
Chopped nuts (optional)
Melt butter over medium heat. Add the pudding and remove from heat. Shake to mix. Add the milk and mix. Return to medium heat and bring to a boil. Boil a minute. Remove from the heat. Add the powdered sugar and beat until the mixture is smooth. Add the walnuts. Spread of a well-boiled 7 x 11-inch widescreen.
A quick and easy way Fudge Recipe.
Raspberry Creme Brulee Brulee
2 Cups of fresh raspberries (1 pint)
2 Spoonfuls of Sugar
2 Teaspoons cornstarch
1 Egg, lightly beaten
1 Cup of skim milk
2 Low-fat tablespoons sour cream
1/2 Teaspoon vanilla
4 Teaspoons brown sugar.
Gently rinse the raspberries; drainage. Raspberries divided evenly between four to six ounces of microwave proof ramekins or custard cups; set aside.
Combine sugar and cornstarch in a small saucepan and stir well. Add the egg and stir well. Gradually add milk, stirring well. Simmer for 12 minutes or until thickened, stirring constantly. Remove from heat and let cool for 5 minutes. Add sour cream and vanilla and stir well. Spoon custard mixture evenly over the raspberries.
Place ramekins on a baking sheet. Sprinkle each with 1 teaspoon of brown sugar. Ase of 4 to 5 inches from heat for 2 minutes or until sugar is melted. Serve hot.
Serves 4.
I have also done this with blackberries and was very good.
Although it is designed as a low-calorie dessert, I am pleased to most people. When I want richer, I use normal regular milk and sour cream and recipe works just as well.
Rocky path trifle
4-6 Cups cubed cake or chocolate cake
1 Cup Kahlua
4-6 Vanilla pudding cups
2 Cups miniature marshmallows
2 Cups of chopped nuts
2 Cups of dark chocolate sauce
Whipped Cream
Maraschino cherries dark or well-drained soils
With 1/2 of the cake, Kahlรบa, pudding, marshmallows and nuts and chocolate sauce to layer in a container trifle. Make a second layer in the same order.
Refrigerate for 12 hours.
Serve garnished with whipped cream and cherries.
Russian Cream
3/4 Cup of sugar
1 Envelopes unflavored gelatin
1/2 Cup of water
1 Cup of whipped cream or half and half cream (light)
1 1/2 Cups sour cream
1 Teaspoon vanilla
Strawberries and other fresh fruits
In a small saucepan mix the sugar and unflavored gelatin. Add water and mix well. Let stand for about 5 minutes. To carry out full boil, stirring constantly. Remove the sugar mixture from the heat and pour the whipped cream. In a bowl, mix sour cream with vanilla, then gradually, gently beat in the sugar mixture is hot.
To make individual desserts, pour in the cream 8 or 8 equally small plates, metal molds approximately 1/2 cup size. I like to use dรฉrivรฉs from the sherbet glasses. Or pour the mixture into a serving bowl enough, 4-5 cup 4 cups of size or a metal mold. Cover and let stand until you set, at least 4 hours or as long as overnight.
We serve the cream on individual plates as a dessert or individually molded present in a large container or as a dessert and a spoon-shaped to serve the plates. I like to use a ring of mold and put the fruit in the center and around the outside.
To remove it from the mold of the dessert, dip container until the edge in hot water to touch the tap water until the edges of the cream just beginning to liquefy, it takes a few seconds. It dries quickly and invests the mold in the serving dish. The cream slowly without slipping, if he is obstinate return briefly to the hot water bath. If you unmold before serving dessert, time to go back to the fridge and when the surface has been consolidated, lightly coat.
Accompany the cream with strawberries and cookies. You can adjust the richness of the desserts. Made with whipped cream is softer and with light, a cream is more pervasive. With the taste is fresh and refreshing.
Serves 8 I prefer made with whipped cream. This is an elegant, but quick and easy dessert that needs to be done ahead of time. It is also excellent with fresh peaches.
Simple homemade ice-cream
4-6 The eggs
2 1/2 Cups sugar
2 Tablespoons of vanilla
2 Cups of whipped cream
10 Cups whole milk
Beat the eggs and sugar. Use fewer eggs (4) if it is very large. Add the vanilla, then the cream and then the milk. Mix thoroughly. Freeze in a freezer manual or electric. If you want, the ice cream can be ripened by placing it in the freezer for half an hour.
About 1 gallon.
Light and fresh, this cream is very good, especially on hot days. I like a little more rich for what generally use a part with a part of milk cream. It is also good with peaches, strawberries and other fruits added.
Delights of Jerez.
1 Cup Cream Sherry.
20 Large marshmallows, cut in half
1 Cup of whipped cream,
Heat to boiling point only Jerez. Add marshmallows, stirring continuously until it dissolves. You can simply put sherry and marshmallows in the microwave and stir every 2 minutes until it dissolves. Cool down completely. Fold in the sherry mixture of whipped cream. Beat the mixture until smooth. Place in glasses and sorbet refrigerate until ready to serve.
Serves 6.
A dessert very tasty. Light, but distinct. Excellent after a big meal.
Strawberries Jubilee
3 Cups of strawberries, in slices and sprinkle with liquid sweetener
2 Tablespoons butter
3/4 Cup of dry red wine
2 Tablespoons of orange liqueur (Cointreau)
1/4 Drink brandy
Ice cream to be served six, among serving plates
Saute the strawberries in the butter for 3-4 minutes. Add the red wine and orange liqueur and boil gently for approximately 5 minutes or until the liquid is hot. In the meantime hot brandy for 2-3 minutes. Add the brandy to the mixture of strawberries and light to the flames. Immediately Spoon over ice cream and serve at once.
Serves 6 Another very simple to make, but very elegant dessert. Peaches work just as well.
Strawberries Romanoff
2 Pints ripe strawberries
1/3 Cup more than 2 tablespoons sugar
1/3 Cup Grand Marnier or Contreau
1 Orange
2/3 Cup heavy cream
Remove the stems of the strawberries. Rinse well and drain if you do not clean and dry well. Place the strawberries in a bowl and add 1/3 cup sugar and Grand Marnier.
Using a vegetable peeler, popes of rotary blade, cut around the orange to produces a very fine spiral of the shell. Do not cut the white pulp. Cut the peel into fine shreds. Add to the strawberries and fold smoothly together. Cover and refrigerate until ready to serve.
Whip the cream and flavor with the remaining two tablespoons of sugar. Fold the whipped cream and strawberries together and service in attractive sherbet glasses.
This is very simple to do before dessert, but it is delicious. The last time I did this I accidentally bought Creme Grand Marnier. The work equally well, although the redness of the berries was a little lost in the crรจme.
Serves 8.
Trifle Jeanette
2 Pound cake cut into slices and chopped
1/2 Cup orange marmalade
2 Cups of raspberries
2 Cups of peaches
1 Drink brandy
4-6 Vanilla pudding cups
Whipped Cream
Spread of jam on one side of each serving of cake of cube and set it aside.
Take two to four layers of sponge cake with jam up, fruit, brandy, and pudding alternating the raspberries and peaches. Save enough fruit for decorating the top.
Refrigerate for at least 12 hours. Serve garnished with whipped cream and saves the fruit.
Vanilla ice cream (flan Base)
2 1/4 Cups sugar
6 Spoonfuls of flour
1/2 A teaspoon of salt
5 Cups of milk, scalded
6 The eggs, beaten
4 Cups of whipped cream
4 1/2 Teaspoons of vanilla
Combine sugar, flour, and salt in a frying pan. Slowly add the hot milk. Simmer for about 10 minutes, stirring constantly until the mixture is thick. Mix a small amount of hot mixture into the beaten egg. Add to the hot mixture and cook for 1 more minute. Chill it in the refrigerator. Add the cream and vanilla. Pour into gallon freezer and freeze.
This recipe is my favorite for ice cream. Makes a very rich ice cream. You can add fruit to this recipe, but it must reduce the vanilla, approximately 1 teaspoon.
Chocolate Brandy Sauce
1 Cups of whipped cream
1/3 Cup of sugar
Orange Zest
1/6 Cup of brandy or cognac
8 Ounces of dark rich chocolate for baking
1 Teaspoon vanilla
1 Tablespoon of Grand Marnier
Combine the cream, sugar and grated in a saucepan. Bring to a boil and cook until sugar is dissolved.
Chop the chocolate in a food processor.
Pour the cream mixture in a food processor and process until smooth.
Add the vanilla and Grand Marnier.
This recipe is used in the Aphrodite's Delight recipe.
Makes 1 1/2 cups
Chocolate sauce
1/4 Pound butter
4 The squares of chocolate for baking
2 Cups of sugar confectionery
Canned evaporated milk
1 Teaspoon vanilla
Melt the butter and chocolate. Add confectioners sugar and mix thoroughly. Add enough milk to make a smooth sauce. Cook for a few minutes to mix completely. Add the vanilla.
To super chocolate sauce to serve over ice cream, custard or poaches pears.
MEP
Dapricots fruit coulis
12 The fresh apricots or a container of 16 ounces of unsweetened apricot halves, drained
5 Drops of almond extract
3 Spoonfuls of Sugar
A little bit of water
Cook the ingredients together to form a puree. Put in the electric blender and purรฉe. Eca to make a thick sauce.
This is good in ice cream or pudding. This sauce can be used in Banane in Papillote.
This same method can be used to make a purรฉe of fruit, but leave the almond extract and add the good fruit flavor you are using.
Lemon sauce
1/4 Cup of sugar
2 Tablespoons of cornstarch
1/2 Cup of water
1 Beaten egg yolk
1 Tablespoon margarine or butter
1/4 Teaspoon of finely grated lemon peel
1 Tablespoon lemon juice
In a pan of 1 quart mix the sugar and cornstarch. Add water and stir until combined. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove the pan from the heat. Remove a bit of the hot mixture into the beaten egg yolk. Return the entire mixture into the pan. Cook and stir over low heat until almost bubbly. Cook and stir for 1 minute. Remove from the heat.
Stir in margarine or butter, grated lemon rind, and lemon juice. Serve hot sauce.
About 2/3 cup of sauce.
This recipe is going with Crispy pear.
I remembered the lemon peel when I made this recipe last time and i liked the most.
I have also served on slices of cake and it was excellent. This recipe would be a good companion for poached pears or apples.
The raspberry puree.
1 Cup of raspberries
1/4 Cup of sugar
1 Spoonful of raspberry or citrus liqueur
Mix the ingredients in a food processor until smooth. Raspberries can be sieved if you do not want the seeds.
This recipe is used in chocolate pecan pie with mashed raspberry and white chocolate sauce.
Makes about a cup of applesauce.
Heat the cherry sauce
1 1 lb bag of unsweetened frozen chopped dark sweet cherries
1/4 Cup of cherry kirsch brandy (Clear)
1/4 Cup of dry red wine
3 Spoonfuls of Sugar
1 Tablespoon cornstarch
1/8 Teaspoon almond extract
Thaw and drain the cherries, reserving the juice.
Pour the juice of the cherries in a glass measuring cup. Add kirsch. Add enough red wine for measure 1 cup. Mix 3 tablespoons of sugar and 1 tablespoon of cornstarch in small saucepan until no lumps remain. Gradually incorporate the mixture of wine, then the cherries. Cook over medium-high heat until sauce thickens and boils, soften, stirring frequently, about five minutes. Remove from the heat. Add the almond extract.
The sauce can be prepared ahead of time. Cover and refrigerate. Try to heat to simmer before serving.
Serve over vanilla ice cream or cake.
This recipe has the same tastes like cherries jubilee, but it is much easier and can be done ahead of time.
MEP - Bon Appetit
White Chocolate Sauce
4 Ounces of white chocolate
1/2 Cup of whipped cream (heavy)
Warm chocolate and cream to very low heat, until smooth.
This recipe is going with a chocolate walnut cake with raspberry purรฉe and white chocolate sauce.
Makes approximately 3/4 of a cup.
Cakes
Ring of applesauce cake
1/2 Cup of soft butter
1 Cup of sugar
3 The eggs
1 Cup of sifted flour
1/2 A teaspoon of salt
2 Teaspoons baking powder
1 Teaspoon Cinnamon
1/2 Teaspoon nutmeg
1/2 Chucharadita of ground cloves
1/2 Cup of Milk
1 Cup raisins
1 Cup coarsely chopped walnuts
3/4 Cup applesauce
1 Cup rolled oats
Beat the butter until creamy add sugar and beat until fluffy. Add the eggs and beat well. Sift together the flour, salt, baking powder and spices. Add dry ingredients to cream mixture alternately with the milk. Add raisins, nuts, applesauce and oatmeal.
Pour the mixture into greased and floured surface quart de 1 and 1/2 of the mold of ring. Bake until golden brown. Loosen the edges, cool 10 minutes and remove from skillet. Cool completely. Frost with Penuche frosting.
Bake 40-45 minutes in the oven preheated to 350 degrees.
Cheese Cake and Chocolate
1 1/2 Very fine CRUMBS Swieback cups
3/4 Cup of sugar
1/3 Cup melted butter
8 Oz cooking chocolate candy
19 Oz. softened cream cheese (2 eight ounces and 1 three ounces of package).
1/4 A teaspoon of salt
1 1/2 Teaspoons of vanilla
4 The eggs, separated
2 Cups Heavy Cream (lashes)
1/2 Cup of flour
Shaved chocolate (optional)
Grease the bottom and sides of 8 or 9-inch springform pan. Coat the sides of bread or with 1/4 cup of crumbs. Combine crumbs with 2 tablespoons of sugar and melted butter. Press at the bottom of the bread crumb mixture, stroking down firmly.
Melt the chocolate, hot, not the boiling water, stirring until smooth. Cool slightly.
Combine the cream cheese Softened with salt, vanilla, and half of the remaining sugar and 4 egg yolks. Beat with electric mixer. Fold in melted chocolate.
Whisk the egg whites in a large bowl with a pinch of salt until you stand in peaks. Beat in the remaining sugar, adding a little at a time.
Beat 1 cup cream until stiff. Pour the cream on the egg whites, add the chocolate mixture and sprinkle with the flour over the top. Fold all ingredients together, gently but thoroughly. Pour into prepared pan and bake 75 minutes in preheated oven at 325 degrees. Do not open the door for at least an hour. At the end of the cooking time, turn off the heat and leave the cheese cake in the oven with the door closed for 3-4 hours.
Chill it in the refrigerator. Remove from skillet. Whip the cream remaining, and cover the top and decorate with chocolate chips.
Serves 12-14.
This can be frozen, but if you like to add the whipped cream to top after thawing.
Chocolate Chiffon Waldorf
Mahogany Chiffon Cake
Cocoa Filling and fluff
3 Cups of chilled cream
1 1/2 Cups sifted powdered sugar
3/4 Cup of cocoa
1/4 A teaspoon of salt
Filling and mix the ingredients in a container refrigerated. Beat until stiff.
Place the mahogany Chiffon Cake upside down on the plate. Cut the top of the entire cake approximately 1 inch down. Lift the top and place to one side. Cut 1 inch cake from the outer edge and 1 inches from the center of the hole, leaving a substantial wall of cake on the bottom at least 1 inch thick.
Place hollowed out cake on the serving dish. Completely fill the cavity with chilled filling. Place the top of the cake and press gently. Top cover and side with the rest of the chilled cream mixture. Refrigerate up to approximately 3 hours.
A very rich elegant dessert.
Chocolate cake with nuts with willows of raspberry and white chocolate
2 Ounces semisweet chocolate
2 Ounces of chocolate
1/2 Cup butter
3/4 Cup of sugar
3 Egg yolks
4 Egg whites.
1 Cup chopped pecans
The entire walnut halves to decorate
Raspberry sauce.
White chocolate sauce
Melt the chocolate and butter, stirring until glossy. Whisk 1/2 cup sugar and egg yolks until creamy and lemon. Beat the chocolate and dried egg mix together. Whisk the egg whites until soft peaks form. Whisk 1/4 cup sugar remaining in the beaten egg whites until well blended. Fold in the chocolate mixture into the egg mixture. Fold in pieces of walnut.
Bake in a greased 9-inch springform pan at 375 degrees for 20 - 25 minutes.
Serve small portions of cake on plates sprayed with two sauces in designs and garnish with walnut halves.
This dessert is very rich!!
The raspberry puree.
1 Cup of raspberries
1/4 Cup of sugar
1 A spoonfull of raspberry or citrus liqueur
Mix the ingredients in a food processor until smooth. Raspberries can be sieved if you do not want the seeds.
White Chocolate Sauce
4 Ounces of white chocolate
1/2 Cup of whipped cream (heavy)
Warm chocolate and cream to very low heat, until smooth.
JPO
Heart cake
1 White cake two layers, or make your own
1 Recipe for fluffy white frosting mix
A few drops of red food coloring
Red cinnamon candies
Make a cake of two layers, we like chocolate, cocoa cake (see Quick Bake the cake in one of 8 x 8 x 2 square inches of bread and one of 8 x 1 1/2-inch round Layer Cake.
When it has cooled down, round-cut in the middle layer. Place the cake square in a large tray with a point toward you. Place half of each round with edge of superior court against the sides of the plaza to form a heart. Add a few drops of red food coloring to your favorite white frosting recipe, soft pink glaze. Ice cake and decorate with red cinnamon candy.
For a crowd, make two cakes and layer.
Cake layer of applesauce
1/2 Cup butter
1 Cup of sugar
1 Egg
1 Cup applesauce
2 Cups flour
1/2 A teaspoon of salt
1/2 Tsp baking powder
1 Teaspoon of soda
1/2 Teaspoon cloves
1 Teaspoon Cinnamon
1 Teaspoon allspice
1/2 Cup coarsely chopped walnuts
1 Cup raisins
Butter cream, add sugar and beat until light and fluffy. Add the egg and applesauce, and stir to blend. Sift together the flour, salt, baking powder, soda and spices. Add to the applesauce and stir the mixture until well blended. Add nuts and raisins. Bake until golden brown.
Bake at 350 degrees for 30 minutes.
Frost with Penuche frosting.
Mahogany Chiffon Cake
3/4 Cup of boiling water
1/2 Cup of cocoa
1 3/4 Cups sifted flour cake
1 3/4 Cups sugar
1 1/2 Teaspoons of soda
1 A teaspoon of salt
1/2 Cup of cooking oil
7 The unbeaten egg yolks
2 Teaspoons of vanilla
1 Cup of egg (seven or eight eggs)
1/2 Teaspoon of potassium bitartrate
Combine the boiling water and cocoa and leave to cool. Sift the cake flour, sugar, soda and salt in a bowl. Make a salad well and add oil, egg yolks, the cooled mixture of cocoa and vanilla. Beat until the mixture is smooth.
Measure in a large bowl, the white eggs and cream of tartar. Beat until this very hard. Pour the mixture of egg yolk in a fine spray over the entire surface of the egg, cutting and folding gently with a rubber spatula until completely mixed. Pour into a tub of 10-inch ungreased pan. Bake until cake tests done. Invest and let it hang up until the cold.
Bake at 325 degrees for 65-70 minutes.
Frost with chocolate glaze.
MEP - Betty Crocker Cook Book
Orange Chiffon Cake
2 1/4 Cups sifted flour cake
1 1/2 Cups sugar
3 Teaspoons baking powder
1 A teaspoon of salt
1/2 Cup of salad
5 The unbeaten egg yolks
3/4 Cup of cold water
3 Tablespoons of grated orange peel
1 Cup of egg (7 or 8 eggs)
1/2 Teaspoon of potassium bitartrate
Sift together in a bowl the cake flour, sugar, baking powder and salt. Make a well and add in order the salad oil, egg yolk, cold water and grated orange peel. Stir with a spoon until smooth.
Measure the egg white and potassium bitartrate in a large bowl. Beat until the white peaks of very hard. Pour the mixture of egg yolk gradually with the beaten egg, fold it gently with a rubber scraper until they are combined. Pour into a tub of 10-inch ungreased pan. Bake until the top returns to the surface. Invest in a funnel and allow it to hang up until the cold.
Bake at 325 degrees for 55 minutes and 350 degrees for 10-15 minutes.
Frost with a orange glaze.
MEP - Betty Crocker Cook Book
Pineapple upside down cake
2 Tablespoons butter
3/4 Cup brown sugar
6 Pineapple slices
1/4 Cup of pecans or chopped nuts
3 Maraschino cherries, cut in half
Batter
3 Egg yolks, well beaten
1 1/2 Cups sugar
1 1/2 Cups cake flour, sifted
1 Tsp baking powder
1/2 A teaspoon of salt
1/2 Cup of boiling water
3 Egg whites beaten last
Melt the butter in a heavy baking dish. Sprinkle brown sugar on top. Arrange the pineapple slices on the brown sugar with a half of maraschino cherry in the center of each side, cut into slices. Sprinkle with walnuts.
Make the batter by privilege the sugar and egg yolks. Sift the flour, baking powder and salt. Add the sifted ingredients alternately with boiling water. Gently fold the flour mixture into the beaten egg whites. Pour over the pineapple and bake until cake is ready. Immediately turn the cake and bread upside down on a plate and allow the juices to run down.
Bake about 45 minutes 350 degrees.
Serve hot, with a little bit of whipped cream if desired.
MEP
Cocoa Cake fast
6 Tablespoons cocoa
2 Cups flour
1 1/2 Cups sugar
1 Teaspoon of soda
1/8 A teaspoon of salt
2 The eggs
3/4 Cup melted butter
1 Cup of Milk
Sift the dry ingredients in a bowl. Add the rest of the ingredients, but do not mix until all ingredients are in. Then beat well. Bake in two layers to 350 degrees during 40 minutes.
One of the simplest and easiest Cake Recipes I have ever encountered.
MEP
Red Devils Food Cake
3/4 Cup of sugar
3/4 Cup of cocoa
1 Cup of Milk
1 The yolk of savings - see below
1/2 The shortening of the cup
1/2 Cup of sugar
2 Eggs and 1 egg whites
1/2 Cup of Milk
1 Teaspoon of soda
1 Tablespoon of hot water
2 Cups cake flour
1/2 A teaspoon of salt
1 Teaspoon vanilla
Mix the sugar and cocoa together and add 1 cup of milk and 1 egg yolk. Stir until the mixture. Cook over very low heat, until smooth and thickened, stirring constantly. Cool while you prepare the rest of the cake. Shortening of cream and 1/2 cup sugar. Beat 2 eggs and 1 egg whites and mix with the buttercream and butter. Dissolve soda in hot water. Sift the flour and salt. Add 1/2 cup of milk, dissolved soda, and cake flour. Add the mixture of cocoa and stir until smooth and well blended. Bake until the cake becomes from the touch.
Bake at 350 degrees for 35 minutes.
MEP
Texas sheet cake
3/4 Pound of butter, divided
8 Tablespoons cocoa, divided
1 Cup of water
2 Cups flour
2 Cups sugar
1 1/2 Teaspoons of salt
3 The eggs
1/2 Cup sour cream
1 Tablespoons of baking soda
1/2 Cup of Milk
1 Table 1 pound of powdered sugar
1 Teaspoon vanilla
1 Cup coarsely chopped walnuts (optional)
Put 1/2 pound of butter, 4 tablespoons cocoa, and the water to boil in a heavy skillet.
Add the flour, sugar, and salt, and beat well.
And Add eggs, sour cream, and baking soda, and shake to mix.
Pour the mixture into 11 1/2 x 17 3/4 inches well-oiled cookie sheet with sides. Bake for 20 minutes at 400 degrees.
In the meantime, Boil milk with the rest of the butter and cocoa. Beat in powdered sugar, vanilla, and nuts.
Pour into the pie and extended to cover as soon as cake is out of the oven.
Serves 15-20.
To super recipe for feeding a large group. It is quick and easy, but be prepared to work.
MEP
Typical handmade earrings and Frostings
Cocoa Glaze
3 Tablespoons, hot, very strong coffee
3 Tablespoons cocoa dry
1 1/3 Cups sifted powdered sugar
1/2 Teaspoon vanilla
Mix the Coffee with cocoa until smooth. Add the vanilla and sugar enough to make an extension.
MEP
Lemon glaze
2 Cups sifted powdered sugar
3 Tablespoons of milk
2 Tablespoons butter
1 Teaspoon grated lemon rind
Heat the milk and butter over low heat, stirring constantly until butter is melted. Remove from the heat. Add to the sugar confectionery products, stirring until smooth. Stir in the grated lemon rind.
Orange Glaze
2 Cups sifted powdered sugar
3 Spoonful of orange juice
2 Tablespoon Butter
1 Teaspoon grated orange peel
Heat the orange juice and butter over low heat, stirring constantly until butter is melted. Remove from heat and mix with sugar until smooth. Stir in orange peel.
MEP
Penuche frosting
1/2 Cup butter
1 Cup brown sugar
1/2 Cup of Milk
1.5-2 Cups of powdered sugar
Melt the butter in a saucepan and add brown sugar. Boil for 2 minutes. Remove from heat and add the milk, return to oven and bring to boil. Remove from heat and add powdered sugar until smooth.
An excellent icing cake applesauce.
MEP
Cakes
Easy Peach Pie
1 Package of Marie Collander's deep dish pie crusts
5-6 Large Ripe peaches
3/4 Cup of sugar
2 Spoonfuls of flour
2 Tablespoons lemon juice
Preheat oven to 425 degrees. Thaw the scabs circulars according to package directions, throwing a crust on top. Peel, pit, and cut peaches in a bowl. Mix the sugar, cinnamon and the flour in peaches. Sprinkle lemon juice over apples and stir gently to mix. Put the mixture of peach in the bottom of the crust, add the upper crust and seal tightly around the edges. Pierce above in several places. Place on a circular plate screwed (protects the shallow oven of the juices that drip) and bake for about 10 minutes, then turn the oven to 350 degrees and bake 30-40 minutes or until crust is golden brown.
Best served warm with ice cream!
MEP - Adapted from the Cattle Country Cookbook
Egg Free Key Lime Pie
12 Oz. cream cheese Softened
1 You can condensed milk
1 Teaspoon vanilla
1 Cup of lemon juice
12-16 Ounces frozen thawed whipped topping
1-2 Teaspoons of lemon zest
1 Baked cake crumb crust cooled or bark
Beat or process in a process of food the cream cheese until light and fluffy. Add milk, vanilla ice cream and juice and beat well. Fold the lime in the whipped topping mixture. Stir in the lemon peel.
Fill foot crust and refrigerate until set around 2 hours. Decorate with additional cream topping and slices of fruit.
Variations
Spread 1/3 cup of raspberry jam or preserves on bark before adding the filling.
Alternatives
Lemon pie: Replace the lemon juice and lemon peel for a lemon pie.
Orange cake: Replace 3/4 cup orange juice and 1 tablespoon of lemon juice for the juice of lemon and orange peel of lemon peel.
Ice cream: Add 1 liter of cream or yogurt and approximately 1/4 cup sugar and freeze in a freezer of ice cream.
Other uses
Use as a fill of angel food cake meal or devils.
Used in place of the pudding in your favorites trifle.
JPO
Louise waffles favorite
3-3.5 Cups flour
1 1/2 Cups shortening
1 1/2 Teaspoons of salt
1 Tablespoon vinegar
4-5 Tablespoons of water
1 Egg
Cut the flour, butter, salt and together until the shortening of the size of peas. Beat the vinegar, water and egg together. Add liquid to flour mixture stirring with a fork. Press crumbs together. Knead slightly until it is able to form a good ball. Use as you would any other foot crust.
This mass of cake tends to decrease a little more than the standard of pasta but you always seem to go well.
Pecan pie
1 Nine Inch, not baked pie shell, refrigerated
1/2 Cup of soft butter
1 Cup of sugar
3 Lightly beaten eggs
3/4 Cup of dark corn syrup
1/2 A teaspoon of salt
1 Teaspoon vanilla
1 1/2 Cups of chopped pecans
Beat together the butter and sugar until light and fluffy. Add the eggs, salt, corn syrup and pecans of vanilla and beat well. Bake until set.
Bake at 375 degrees for 40-45 minutes.
Pumpkin Chiffon Pie
1 Cooked, nine inch pie shell
1 Envelopes unflavored gelatin
1/4 Cup of cold water
1 1/4 Cups canned pumpkin
3/4 Cup of Milk
1/2 Teaspoon Cinnamon
1/2 Teaspoon nutmeg
1/2 Teaspoon cloves
1/8 Teaspoon ginger
1 Cup of sugar
3 The eggs, separated
The whipped cream (optional)
Dissolve the gelatine in cold water and let sit for at least five minutes. Cook the squash, spices, egg yolks, milk and half of the sugar to simmer until thickened. Remove from heat and add gelatin.
Beat the egg whites, add sugar gradually as beatings. When the mixture has cooled, pumpkin, fold in the beaten egg. Pour into pie shell and bake shiver. Serve with whipped cream, if desired.
Must be kept refrigerated.
A light refreshing pumpkin pie, which is excellent after a heavy dinner of Turkey.
Pumpkin pie
1 3/4 Cups of cooked pumpkin
1/2 A teaspoon of salt
1 3/4 Cup of Milk
3 The eggs
2/3 Cup brown sugar, meals
2 Spoonfuls of Sugar
1 1/4 Teaspoons of cinnamon
1/2 Teaspoon ginger
1/2 Teaspoon nutmeg
1/4 Teaspoon cloves
Whisk all ingredients together with rotary beater until smooth. Pour into a greased 9 inch cake which has been lined with cakes. Make sure that you have built to high grooved edge. Bake until a knife inserted 1 inch silver filling side comes out clean. The Center still can look soft, but it will be set later.
Bake at 425 degrees for 45-55 minutes.
This is the favorite pumpkin pie by Jeanette.
MEP - Betty Crocker Cook Book
Minute Strawberry Cake
1 Foot Shell, cooked and chilled
1 Package of gelatin with strawberry flavor, size 3 oz.
1 Cup of boiling water
1 Cold pack, sweetened, sliced strawberries, size of 16 oz.
Whipped Cream
Place in the bottom of the foot walk crust of 9-inch shell, bake and cool. Stir the gelatin in boiling water until completely dissolved. Add the frozen strawberries, Unthawed, breaking the berries with a fork. When the fruit is partially mixture, pour into cooled pie shell. Chill it in the refrigerator until filling is set. Just before serving top with whipped cream, whipped cream. Garnish with fresh strawberries.
MEP
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