Almond Roca
From: Suzan Koller-Santos
For another version on the toffee candy, see "Three Nuts Toffee Candy."
- 1 cup whole almonds
- 1 cup butter
- 1 cup sugar
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 2 cups semi-sweet chocolate pieces
- 1 cup walnuts, chopped fine
Line a 15" jellyroll pan with foil. Arrange the whole almonds in a layer in the
pan, spacing within 1-1/2" of the edges.
Combine butter, sugar, vanilla, and salt in a large heavy saucepan. Cook over
medium-high heat to hard crack stage (300 degrees), stirring constantly. Pour mixture
immediately over almonds. Let cool completely. Break into large pieces.
Place the chocolate in the top of a double boiler. Melt. Dip each piece of candy into
chocolate. Holding candy with two forks, coat each piece in walnuts. Place on wax paper.
Store in fridge.
Almond Truffle, Black and White
From: Suzanne Hunter, caterer and instructor
This confection reminds me of the Toblerone candy.
- 8 oz. white chocolate
- 2 tbsp. unsalted butter
- 1/3 cup heavy cream
- 1-1/2 tbsp. Amaretto liqueur
- 1/2 cup finely chopped toasted almonds
- 8 oz. semi-sweet chocolate
- 2 tbsp. unsalted butter
- 1/2 cup creme fraiche or heavy cream
- 2 tbsp. Amaretto liqueur
- 50 to 60 grams almond praline (1/4 cup)
- 1 pound semi-sweet chocolate for dipping
Bring the 1/3 cup cream or creme fraiche to a simmer and turn off heat.
Add the finely chopped white chocolate and then add the butter.
Stir in the nuts and cream to the whole mixture and beat well. Add in the liqueur and
beat again. Pour into plastic wrap lined 8-inch square pan.
Refrigerate until the mixture has set up.
Repeat with the black chocolate mixture, steps 1 thru 4.
Turn the truffle mixture onto a marble cutting board and cut into squares or
rectangles.
Temper the semi-sweet chocolate for dipping. (see "chocolate truffles" by
Suzanne Hunter). Dip the cold centers into the chocolate. Place on a tray and refrigerate
until set. Place in a covered container and freeze or refrigerate. Frozen will keep up to
one month, refrigerated for two weeks.
Apple Cobbler
From: Northwest Bounty Cookbook
- 4 large Granny Smith apples, sliced
- 4 tbsp. butter
- 4 tbsp. sugar
- Topping:
- 1/3 cup white sugar
- 1 cup self-rising flour
- 1 cup whipping cream, whipped
- vanilla ice cream or other
Preheat the oven to 400 degrees.
Place apple slices in a well-buttered 9x5-inch bread pan, filling it 2/3 full. Dot with
butter and sprinkle with sugar. Mix together sugar and flour for topping, fold in whipped
cream, and spread over apples. Bake in the oven for 40-50 minutes, or until golden brown
and bubbly. Serve warm with vanilla ice cream or cinnamon whipped cream or frozen yogurt..
Apple Crisp for One
I think this would be nice to serve for a dinner party also, more formal than a
casserole to serve from. Top with ice cream, whipped cream flavored with cinnamon, or
creme fraiche.
- 1 apple, sliced
- 1 tbsp. flour
- 2 tbsp. brown sugar
- 1 tbsp. butter
- 2 tbsp. oats
- 1/8 tsp. cinnamon
- 1 dash nutmeg
- 1 greased ramekin
Place sliced apple in ramekin greased lightly with butter.
Combine flour, brown sugar, butter, oats, cinnamon, and nutmeg. Pat on top of apple
slices. Bake for about 35 minutes in a 350 degree oven.
Apricot Almond Cheesecake
- Crust:
-
- 1-1/2 cups graham cracker crumbs
-
- 1/2 cup slivered almonds, coarsely ground
-
- 2 tbsp. brown sugar
-
- 1/3 cup butter, melted
- Filling:
-
- 4 oz. (3/4 cup) dried apricots
-
- 1/2 cup water
-
- 1/2 cup sugar
-
- 1 cup sugar
-
- 2 (8-oz.) pkg. cream cheese, softened
-
- 1 (8-oz.) container dairy sour cream
-
- 1 tsp. almond extract
-
- 3 eggs
Heat oven to 350 degrees. In medium bowl, combine all crust ingredients; mix well.
Press mixture in bottom and 2 inches up sides of 9-inch springform pan. Set aside.
In medium saucepan, combine apricots and 1/2 cup water. Cook covered over low heat 15
minutes or until apricots are tender. Stir in 1/2 cup sugar. Puree in blender container or
food processor bowl with metal blade. Blend until mixture is smooth. Set aside to cool.
In large bowl, beat together 1 cup sugar, cream cheese, sour cream and almond extract.
Add eggs 1 at a time, beating well after each addition. Beat until smooth and creamy.
Blend 1 cup cream cheese mixture with apricot puree. Pour remaining cream cheese mixture
into pan. Carefully drop spoonfuls of apricot mixture randomly over cream cheese. Pull
knife through batter in wide curves; turn pan and repeat for swirl effect. Bake at 350
degrees for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow
pan half full of hot wawter on lower oven rack during baking.) Cool to room temperature on
cooling rack. Carefully remove sides of pan. Cover; refrigerate at least 24 hours before
serving. Garnish with an apricot rosebud (see recipe) and chocolate leaves, if desired.
Apricot and Cherry Tart
From: Bon Appetite magazine
Try with nectarines, and add an amaretto ice cream for accompaniment. The tastes go
well together. Be creative.
- 1 cup all-purpose flour
- 1/8 tsp. sugar
- 1 pinch of salt
- 6 tbsp. chilled unsalted butter
- 2-1/2 tbsp. ice water
- 2 tbsp. flour
- 2 tsp. plus 4-1/2 tbsp. sugar
- 8 large apricots, halved, pitted
- 1 cup pitted cherries
- 2 tbsp. unsalted butter, melted
- 1 carton frozen yogurt or ice cream
Stir 1 cup flour, sugar, and salt in bowl to blend. Add butter; rub in with fingertips
until coarse meal forms. Mix in enough water by tbsp. until clumps form. Gather into ball;
flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
Preheat oven to 400 degrees. Line baking sheet with parchment. Roll out dough on
floured surface to 11-inch round. Transfer to prepared baking sheet.
Mix flour and 2 tsp. sugar in bowl. Sprinkle over crust, leaving 1-1/2 inch border.
Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch
border at outer edge. Scatter cherries over apricots. Top with 4 tbsp. sugar. Fold pastry
edges up around apricots, pressing against apricots to form scalloped border. Brush crust
with butter; sprinkle with coarse sugar.
Bake until crust is golden and fruit is tender about 1 hour. Remove from oven. Lightly
brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully
run long knife under tart to loosen. Remove to platter, serve with ice cream.
Apricot Rosebuds
- 2 soft, dried apricot halves
For each rose bud, place halves 2 inches apart between sheets of waxed paper; with
rolling pin, roll to 1/8-inch-thick circles. Wrap one apricot half into a cone; bend the
upper rounded edge out slightly to resemble a flower petal. Overlap the second apricot
half around the first, pinching together at the bottom. Turn upper rounded edge out to
resemble a flower petal.
If desired, dip edges in melted chocolate. One tbsp. chocolate bits, melted, is enough
for 4 to 5 rosebuds. Place on waxed paper until set.
Garnish dessert.
Baked Apples
From: Northwest Bounty Cookbook
These are so good!
- 6 Rome Beauty Apples
- 1 cup crumbled macaroon cookies
- 6 tbsp. butter, softened
- 1/2 cup brown sugar
- 12 to 18 walnut halves
- 1-1/2 cups apple juice
- 1 pint good vanilla ice cream
Preheat the oven to 375 degrees. Wash and core apples. Remove about 1 inch of peel from
the stem end. Place apples in glass baking dish. Mix together cookie crumbs, butter and
brown sugar to form the filling for the apples. Fill the apples, mounding some of the
filling over their tops. Press 2 or 3 walnut halves into the mounded filling of each
apple.
Heat the apple juice to boiling and pour into baking dish. Bake in the oven for 1 hour,
basting 3 or 4 times during the hour. Serve with ice cream.
Baklava
- 3/4 pound Filo
- 1/2 pound unsalted butter, melted
- for Filling:
-
- 2 cups walnuts or almonds, chopped
-
- 1/4 cup sugar
-
- 1 tbsp. cinnamon
- for Syrup topping:
-
- 1/2 cup sugar
-
- 1 cup honey
-
- 2 tsp. lemon juice
-
- 1/2 cup water
-
- 1 cinnamon stick
-
- 1/2 tsp. whole cloves
-
- 1 tsp. vanilla
Mix together the walnuts, sugar and cinnamon in a bowl.
Follow the layering instructions for the square or rectangular shape (pan). Brush the
bottom and sides of the baking pan with melted butter. Cut filo sheets to fit the pan.
Stack the sheets and cover with clear plastic wrap or a sligthly damp cloth. Lay out 1 cut
sheet of filo at the bottom of the pan and brush evenly with butter. Now lay down 3 more
sheets, brushing each lightly with butter before laying the next on top. Spread a thin
layer of nut mixture evenly over the filo. Continue the layering process in this manner:
after every fourth sheet of filo, spread a thin layer of nut mixture. After the final
layer of nuts has been spread, continue layering with 10 to 15 more filo sheets
(remembering to brush each with butter). The more layers of filo on top that you use, the
higher and more elegant your pastry. Before baking, use a sharp knife to cut the pastry
into square- or diamond-shaped pieces, cutting only halfway through the pastry.
Bake in a preheated 350 degree oven until golden brown, about 1 hour.
While the baklava is baking, prepare the syrup by combining all of the above
ingredients in a saucepan. Bring it to a boil, lower heat and simmer for 10 minutes.
Remove from the heat, and let cool. When the baklava comes out of the oven, pour the
cooled syrup evenly over the top and place it back in the oven for 1 minute. Let it cool
at least 1 hour before serving.
Banana Boats
From: Silver Palate cookbook
Good recipe for around a campfire also.
- 1 banana
- 1 plain Hershey bar (about 2 ounces)
- miniature marshmallows, to taste
Starting from the stem end, peel back one third of the banana peel along the concave
side to 3/4 inch from the bottom, making a flap.
With the tip of a tsp., scoop out a lengthwise 1/4-inch-thick strip of banana so that
it resembles a canoe. Eat the scooped-out strip and continue with the recipe.
Lay three or four pieces of the chocolate bar along the indentation. Top with as many
marshmallows as you can fit.
Fold the banana peel flap back over the marshmallows, and wrap the banana tightly with
microwave safe plastic wrap. Cook on medium-high power for 1 minute.
Carefully remove the plastic wrap. Place the banana on a plate, peel back the flap, and
dig in.
Note: This is nice on a camping trip, or beach picnic, etc. Just wrap the banana in
foil rather than plastic, and cook near the campfire.
Banana Cake
From: The Cake Bible
Adorn with powdered sugar or Sour Cream Ganache.
- 2 large ripe bananas
- 2 tbsp. sour cream
- 2 large eggs
- 2 tsp. grated lemon zest
- 1-1/2 tsp. vanilla
- 2 cups sifted cake flour
- 3/4 c. + 2 tbsp. sugar
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 10 tbsp. unsalted butter, softened
- Sour Cream Ganache:
-
- 4 3-ounce bars bittersweet chocolate
-
- 1-2/3 cups sour cream
-
- optional:
-
- 1/2 cup chopped macadamia nuts
Oven 350 degrees.
In a food processor process the banana and sour cream until smooth. Add the eggs, lemon
zest, and vanilla and process briefly just to blend.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds
to blend. Add the butter and 1/2 the banana mixture. Mix on low speed until the dry
ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and
beat for 11/2 minutes to aerate the cake. Scrape. Gradually add the remaining banana
mixture in 2 batches, beating for 20 seconds after each addition to incorporate the
ingredients. Scrape.
Scrape the batter into the prepared 9-in. springform pan or cake pan, greased and
floured. Bake 30-40 minutes or until a wire cake tester inserted in the center comes out
clean. Cool 10 minutes then invert.
For ganache: Melt chocolate in double boiler, add room temperature sour cream, mix. Use
immediately or store. Warm gently over bowl of warm water if stored. Sprinkle with nuts if
so desired.
Bananas Foster
From: Louise Hasson, Bon Vivant School of Cooking
- 1 scoop vanilla ice cream per person
- 2 tbsp. butter
- 3 tbsp. brown sugar
- 1/2 tsp. cinnamon
- 1/2 banana per person
- 1/4 cup banana liqueur
- 1/4 cup golden rum
Scoop ice cream into dish and keep in freezer.
Peel and cut the bananes in half across the middle. Slcie them lengthwise along the
curve so they will lay flat.
Melt the butter in a flambe pan or 10 inch skillet. Add the sugar and cinnamon and
blend well. Pour in the banana liqueur or brandy and simmer the sauce for a few minutes.
Add the bananas cut side down and cook over low heat briefly until they are slightly soft.
Turn them at least once and baste them with the sauce as they are poaching...
In a small flambe pan with a long handle., heat the rum unti barely warm. Light a
flambe lighter. Pour the rum over the bananas and ignite or light the rum in the pan and
pour it over the bananas. For glamour, lift and drop the flaming liquid with a spoon until
the flame subsides. Spoon the hot bananas over the ice cream and serve immediately.
Beck's No-Bake Chocolate Cookie
From: Becky Kirkland-Thomas
This is a fun recipe for kids to help with.
- 1 stick butter or margarine
- 1/4 cup cocoa
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup peanut butter
- 3 cups instant oats
- 1 tsp. vanilla
- 1 pinch of salt
Mix butter, cocoa, sugar, and milk in a heavy saucepan. Bring to a boil, and cook for 1
minute.
Remove from heat, and add peanut butter, oats, vanilla, and salt. Mix well. Drop by a
tbsp. onto a waxed sheet of paper. They will firm up in about 1 hour.
Keep in fridge.
Birdsnests
From: Esther Norton
- 1/2 cup butter
- 1/4 cup brown sugar
- 1 cup flour
- 1 egg yolk
- 1 egg white
- 1 cup chopped walnuts
- 1 jar of raspberry jam
Mix butter sugar and flour. Beat egg yolk and work into sugar mixture. Set aside.
Beat egg white until foamy. Roll balls of batter in egg white, then in chopped nuts.
Press a hole in center of each cookie. Bake at 350 for 5-7 minutes. Remove from oven. Fill
hole with jam, and bake again at 350 until pale brown in color.
Birthday Cake
The frosting given in this recipe is a buttercream good for any kind of cake
decorating.
- 1 pkg. Pillsbury Plus Lemon or Yellow Cake Mix
- 3 oz. pkg. cream cheese, softened
- 1 cup water
- 3 eggs
- 2 tsp. lemon zest, finely minced
- for Filling:
-
- 1/2 cup sugar
-
- 3 tbsp. cornstarch
-
- 8 oz. can crushed pineapple in heavy syrup, drained, reserving liquid
-
- 1/4 cup lemon juice
-
- 2 tbsp. butter
- for Frosting:
-
- 3/4 cup butter, softened
-
- 3/4 cup shortening
-
- 1-1/2 tsp. vanilla
-
- 5 cups powdered sugar
-
- 3 tbsp. half and half (up to 5 tbsp.)
Heat oven to 350 degrees. Grease 13 x 9-inch pan; line with waxed paper and grease
again. In large bowl, combine all cake ingredients at low speed until moistened; beat 2
minutes at highest speed. Pour into prepared pan. Bake at 350 degrees for 30 to 40
mminutes (25 to 35 minutes for yellow cake) or until toothpick inserted in center comes
out clean. Cool 10 minutes; carefully remove cake from pan. Cool completely. In medium
saucepan, combine sugar and cornstarch. Add water to reserved pineapple liquid to equal 1
cup. Add liquid, pineapple, lemon juice and butter to sugar mixture; blend well. Cook over
medium heat until mixture boils and thickens, stirring constantly. Remove from heat, cool.
In large bowl, combine butter, shortening and vanilla. Gradually add powdered sugar,
beating at medium speed until creamy. Add half-and-half; beat at highest speed until light
and fluffy.
Cover 15x11-inch heavy cardboard with foil. Using toothpicks as a cutting guideline and
a long-bladed sharp knife, slice cake in half horizontally. Place on cake layer on
foil-covered cardboard. Spread with filling. Place second cake layer over filling. Frost
sides and top of cake. Decorate using one of the suggestions below. Any remaining frosting
can be used to pipe decorative border on cake.
Black and White Cupcakes
From: Lucy Stephenson
An Uncle John favorite.
- 1 8 ounce cream cheese
- 1 egg
- 1/3 cup sugar
- 1/8 tsp. salt
- 6 ounces chocolate chips
- 1-1/2 cup flour
- 1 cup sugar
- 1/4 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup water
- 1/3 cup oil
- 1 tsp. vanilla
- 1 tbsp. vinegar
- 1 dash of sugar on each cupcake
Combine cream cheese, egg, sugar, and salt. Beat well. Add chocolate chips. Set aside.
Combine and beat well the following: flour, sugar, cocoa, soda, salt, water, and oil.
Add the vanilla and vinegar. Fill muffin cups 1/4 to 1/3 full with black mixture. Spoon on
white mixture.
Sprinkle lightly with sugar and
Bake for 30 to 35 minutes at 350 degrees.
Blackberry Cobbler
From: Northwest Bounty Cookbook
- 4 cups blackberries
- 1/2 cup sugar
- 1-1/2 cups flour
- 2 tsp. baking powder
- 1/4 cup plus 2 tbsp. sugar
- 1/3 cup butter
- 1 cup half and half
Preheat the oven to 425 degrees. Put blackberries in a deep-dish pie plate that is at
least 3 inches deep to prevent berry juices from overflowing in the oven. Sprinkle berries
with 1/2 cup sugar.
To prepare the topping, mix together flour, baking powder, and 1/4 cup sugar. With
fingertips, blend in butter completely. Stir in half and half, being careful not to
overmix. Spoon topping over berries, not quite covering completely. Sprinkle topping with
2 tbsp. sugar and bake for 30 minutes, or until golden brown on top. Good for breakfast!
Blueberry Sour Cream Pie
This recipe is served at Madison's Cafe in Seattle.
- 1-1/4 cups all-purpose flour
- 1/2 cup butter, cut up
- 2 tbsp. sugar
- 1 pinch of salt
- 4 tbsp. water
- 1 cup sour cream
- 3/4 cup sugar
- 2-1/2 tbsp. all purpose flour
- 1 egg, beaten to blend
- 3/4 tsp. almond extract
- 1/4 tsp. salt
- 2-1/2 cups fresh blueberries
- 6 tbsp. flour
- 1/4 cup chilled butter, cut into pieces
- 1/3 cup chopped pecans
- 2 tbsp. sugar
Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine
running, add water by tbsp.fuls until clumps form. Gather into ball. Flatten to disk. Wrap
in plastic; chill until firm, at least 30 minutes.
Preheat oven to 400 degrees. Roll out dough on floured surface to 13-inch round.
Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and
crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until
sides are set, about 12 minutes. Remove foil and beans.
For filling, mix sour cream, sugar, flour, egg, almond extract, and salt. Mix in
blueberries. Spoon into crust, bake about 25 minutes.
Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in
pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12
minutes. Cool pie to room temperature.
Boiled Spice Cake
From: Karen Bruner
- 2 cups water
- 2 cups sugar
- 1 cup margarine
- 1 tsp. salt
- 1-1/2 tsp. cloves
- 2 tsp. cinnamon
- 2 cups raisins
- 3 cups flour
- 2 tsp. baking soda
Boil first 7 ingredients for 5 minutes. Cool completely.
Add 3 cups flour and the 2 tsp. baking soda. Bake at 350 degrees for 35-45 minutes.
(9x13")
Brandy Snap Cups
From: Martha Stewart's Living Mag.
- 8 tbsp. butter
- 1/3 cup molasses
- 1/2 tsp. cinnamon
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/4 tsp. ground ginger
- 1 tsp. grated orange rind
- 2 tbsp. Cognac
Preheat the oven to 325 degrees.
Have ready 3 buttered glass ramekins or custard cups measuring about 4-1/2" wide
and 2" deep.
Combine the butter, sugar, molasses, ginger, cinnamon, and orange rind in a saucepan,
and bring to a boil.
Remove from heat and stir in the flour. Add the Cognac and stir until smooth.
Drop the mixture, 1 tbsp. at a time, onto parchment-covered baking sheets. Space the
drops at wide intervals; they spread as they bake. Bake for 10-12 minutes. Remove from the
oven and let cool for a minute or so.
Run a thin spatula around the perimeter to loosen the bottom completely (return to oven
briefly if hardening). Quickly place the snap in one of the ramekins and mold. Let cool.
Remove the snaps then from cups. Continue baking three at a time. Store in a cool and
dry place.
Brownie and Ice Cream Sandwich
From: Magazine
- 1 cup plus 2 tbsp. sugar
- 1/2 cup unsalted butter
- 1/4 cup water
- 10 oz. bittersweet chocolate, chopped
- 3 large eggs
- 1 tsp. vanilla extract
- 1 cup plus 2 tbsp. flour
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 cup chopped macadamia nuts
- 2 quarts vanilla ice cream, softened
- 8 oz. bittersweet or semisweet chocolate, chopped
- 1/2 cup hot coffee or 1-1/2 tsp. instant espresso powder dissolved in 1/2 cup hot water
- 6 tbsp. Frangelico (hazelnut liqueur)
For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch baking sheet with
parchment paper. Bring sugar, butter and water to boil in heavy large saucepan over medium
heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until
smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate
mixture. Mix in flour, baking soda and salt, then nuts.
Spread batter over prepared sheet. Bake until toothpick inserted into center comes out
clean, about 20 minutes. Cool completely. Freeze until firm.
Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim
brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles.
Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly
firm.
Lightly score top of remaining brownie in half lengthwise, then score across in 2-inch
sections, marking 10 2x4-inch rectangles.
Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at
least 4 hours. Cut brownie along marked lines into 10 sandwiches. Serve with sauce: mix
chocolate and coffee in saucepan till smooth; add liqueur.
Buttermilk Pound Cake
From: Lucy Stephenson
- 6 eggs, separated
- 1-1/2 cups Crisco shortening
- 3 cups sugar
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 2 tsp. almond extract
- 3 cups sifted flour
Put Bundt pan into oven and preheat before greasing. Separate 6 eggs and beat the
whites until stiff.
Blend together Crisco and sugar. Beat into Crisco mixture: 6 egg yolks, soda, salt,
buttermilk, almond extract, and flour. Fold in the egg whites.
Bake in greased preheated tube or Bundt pan approximately 1-1/2 hours. Oven should be
set at 340 degrees.
Bake on rack slightly higher than center of oven.
If you allow cake to cool a little before removing from pan, it will stay in one piece.
Cannoli
- pastry (cannolis):
-
- 2 cups flour
-
- 1 tsp. salt
-
- 2 tbsp. sugar
-
- 2 tbsp. soft butter, cut into small pieces
-
- 1 egg, beaten
-
- 10 tbsp. white wine, like Pinot Grigio
-
- oil for frying
-
- cannoli forms
- cheese filling:
-
- 2/3 cup sugar
-
- 1/2 cup flour
-
- 1/8 tsp. salt
-
- 2 cups scalded milk
-
- 2 eggs, lightly beaten
-
- 1/2 tsp. vanilla
-
- 1/4 tsp. almond extract
-
- 1 lb. ricotta cheese
-
- 1/2 cup powdered sugar
-
- 1/2 cup finely chopped citron
-
- 1 block semisweet chocolate, grated, to taste
Prepare pastry. Combine flour and salt in mixing bowl. Make well in center. Add sugar,
butter, and egg. Add wine; stir with fork until liquid is absorbed. Turn onto floured
board; knead until smooth. Divide dough into 4 equal parts; roll on floured surface until
1/16th inch thick. Cut into 3-1/2 inch squares. Roll squares diagonally onto forms;
overlap corners. Seal with a little water.
Heat 3/4 inch oil in heavy skillet to 375 degrees; fry cannolis, 3 at a time, in hot
oil. When light golden, remove from oil; slip off of forms as soon as cool enough to
handle. Let cool completely.
Make filling. Combine sugar, flour, and salt in top of double boiler. Slowly stir in
scalded milk; cook over boiling water until mixture thickens. Combine 1 cup of mixture
with eggs to temper; beat well. Pour mixture back into double boiler; cook, stirring, 3
minutes. Cool; stir in flavor. (Filling must be cold before adding ricotta.)
Beat ricotta and powdered sugar until ricotta is smooth. Fold in custard, fruit, and
chocolate.
With small spatula, fill cannoli, carefully packing filling. Refrigerate until serving
time.
Note: Shells can be made ahead, frozen, and filled as needed.
Caramel Rice Pudding
From: French cookbook
Be patient with this recipe; it may take practice. But its well worth it; this is how
you make the restaurant-quality creamy pudding. You must use a good short grain rice like
pearl or arborio.
- 2 quarts whole milk
- 2/3 cup short-grain (pearl) rice
- 1/2 cup superfine sugar
- 4 pinches of cinnamon
Preheat oven to 175 degrees. Pour the milk into a saucepan and bring to boil. Let cool.
Mix the rice, sugar and cinnamon in a 4-quart baking dish. Stir in the cooled milk.
Bake uncovered for 6 hours (or longer) without disturbing. Turn up to 250 degrees and
continue cooking uncovered for about 4 to 5 hours. The pudding will be golden on top and
rice will plump. When the terrinee is cooked, the rice will be covered with a thick, shiny
brown skin which has a delicious caramel taste. Serve the pudding warm or hot.
Cassata
- Cassata:
-
- 1 (15-oz.) container ricotta cheese
-
- 1/4 cup powdered sugar
-
- 2 tbsp. orange liqueur
-
- 2/3 cup dried fruit, chopped fine
-
- 1/4 cup semisweet chocolate chopped fine or miniature chips
-
- 1 (3-oz.) pkg. ladyfingers, split
- Ganache:
-
- 1 (6-oz.) cup semisweet chocolate chips
-
- 3 tbsp. half and half
-
- 4 tbsp. softened butter
In medium bowl, combine cheese, powdered sugar, and liqueur; beat until smooth. Fold in
fruit and 1/4 cup chocolate bits. Set aside.
Line a 1-quart bowl with aluminum foil, shaping the foil tightly into bowl. Line bottom
and sides of bowl with half of split ladyfingers, cut side in. Spoon filling over
ladyfingers; press down and smooth top. Cover top with remaining ladyfingers, cut side
down. Cover tightly with foil; refrigerate 4 hours or overnight.
Just before serving, in small saucepan combine 1 cup chocolate chips and half and half;
heat over low heat until chocolate is melted, stirring occasionally. Cool slightly. Add
butter 1 tbsp. at a time, beating after each addition until mixture is well blended.
Refrigerate about 15 minutes or until cold; with wooden spoon or hand mixer, beat the
chilled mixture until thick and creamy and of desired spreading consistency. Uncover
cassata; invert onto serving plate. Peel off foil; Frost with ganache. Store in
refrigerator.
Cherries Jubilee
From: Louise Hasson, Bon Vivant School of Cooking
- 1 can pitted black cherries
- 1 tbsp. sugar
- 1 tbsp. cornstarch
- 2 tbsp. imported Kirsch
- 3 tbsp. brrandy or cognac
- 1 quart vanilla ice cream
If possible, scoop the icream into dishes and freeze well ahead of serving time.
Drain the cherries and reserve the liquid in a measuring cup. Add enough water to the
liquid to make 1 cup. In a small bowl, combine the sugar and cornstarch with just enough
of the liquid to form a paste. Pour the cherry liquid into a saute pan and add the
cornstarch paste. Bring the sauce to a boil over high heat and cook it until lit is thick
and glossy. Reduce the heat and add the Kirsch and cherries and simmer until they are
heated through.
In a small sauce pan or flambe pan, heat the brandy until barely warm. Ignite the
brandy and add it to the cherries. When the flames subside, spoon the hot sauce over well
chilled coupes of vanilla ice cream. Serve immediately.
Cherry Truffle
From: Suzanne Hunter, Caterer and Instructor
For more how-tos on truffles see "chocolate truffles" by Suzanne Hunter
- 6 oz. semi-sweet chocolate
- 1 tbsp. unsalted butter
- 1/3 cup creme fraiche
- 1 tbsp. or more Cherry preserves, chopped
- Marzipan
- White chocolate for dipping
Warm the creme fraiche in a saucepan and add the chopped semi-sweet chocolate. Beat
until all the chocolate is melted and then beat in the butter. Beat in the cherry
preserves. Taste it, if the cherry flavor is not enough, then beat in more preserves.
Cover and refrigerate for 1 to 3 hours. Scrape into balls with a spoon. Place in the
refrigerator while rolling out marzipan. On a surface dusted with powdered sugar roll out
the marzipan as thin as possible, adding more powdered sugar when necessary. Enclose each
truffle center with the marzipan. Fill in any holes with bits of marzipan. Dip each center
intow hite chocolate.
Cherry-O Cream Cheese Pie
From: Karen Bruner
This was the first dessert Mom ever made for Dad.
- 1 8 oz. cream cheese package
- 1 14 oz. sweet condensed milk
- 1/3 cup lemon juice
- 1 tsp. vanilla
- 1 22 oz. can cherry pie filling
- 1 graham cracker crust, prepared
Whip softened cream cheese until fluffy. Gradually add milk. Beat until blended. Add
juice and vanilla. Pour into prepared crust. Chill. Top with cherries.
Chocolate and Cream Cheese Cake
From: Karen Bruner
- 8 oz. cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1/8 tsp. salt
- 1 cup chocolate chips
- 1-1/2 cups flour
- 1 cup sugar
- 1 tsp. baking soda
- 1/4 cup baking cocoa
- 1/2 tsp. salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
Mix cream cheese, 1 egg, 1/3 cup sugar, 1/8 tsp. salt, and chips. Set aside.
Mix flour, sugar, baking soda, cocoa, and 1/2 tsp. salt. Make wells: add water, oil,
vinegar, and vanilla. Mix. Pour into greased 9x13 pan. Drop cream cheese mixture by
tsp.fuls on top all over. Bake at 350 degrees for 25 minutes.
Chocolate and Pistachio in Filo Pastry
- 1/4 pound filo
- unsalted butter, melted
- 3/4 cup semisweet chocolate, chopped
- 1/2 cup raw pistachio nuts
- freshly whipped cream, barely sweetened with a dash of brandy for flavoring
In a bowl mix together the chocolate chips and pistachio nuts for the filling. Follow
the folding instructions for the triangle or ball:. For triangle see recipe for Tiropetes.
For the ball shape, cut filo into 5-inch square pieces. Stack the pieces and cover with
clear plastic wrap or a slightly damp cloth. For each ball, lay out 3 squares of filo, one
on top of the other. Lightly brush each square with butter. Place 1 tbsp. filling in the
center of the square. Fold 1 corner of the filo over the filling. Continue folding over
the rest of the corners, brushing with a little butter after each fold so it will seal
better. Brush entire ball with butter, and place each ball seam side down on a greased
baking sheet. Bake at 400 degrees for about 25 minutes. Let cool about 5 minutes before
serving with whipped cream.
Chocolate Bread
From: The Cake Bible
A simple dusting of powdered sugar for adornment.
- 3 tbsp. + 1-1/2 tsp. unsweetened cocoa
- 3 tbsp. boiling water
- 1-1/2 tsp. vanilla
- 3 large eggs
- 1-1/4 cups sifted cake flour
- 3/4 c. + 2 tbsp. sugar
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 13 tbsp. unsalted butter, softened
Preheat the oven to 350 degrees.
In a medium mixing bowl whisk together the cocoa and water until smooth. Allow to cool
to room temperature and lightly whisk in the vanilla and eggs.
In a large mixing bowl combine the remaining dry ingredients and mix on low speed for
30 seconds to blend. Add 1/2 the chocolate mixture and the butter. Mix on low speed until
the dry ingredients are moixtened. Increase to medium speed (high speed if using a hand
mixer) and beat for 1 minute to aerate and develop the cake's strucutre. Scrape down the
sides. Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds
after each addition to incorporate the ingredients and strengthen the strucutre. Scrape
down the sides. Scrape the batter into the 8x4-in. loaf pan, greased and floured. The
batter will be almost 1/2 inch from the top of the 4-cup pan. Bake 50-6- minutes or until
a wooden toothpick inserted in the center comes out clean. Tent loosely with buttered foil
after 25 minutes to prevent overbrowning. Split down the middle about 20 minutes into
baking, if desired. Let the cake cool in the pan on a rack for 10 minutes. Invert and cool
completely before wrapping airtight.
Chocolate Caramel Cashew Bars
- Crust:
-
- 3/4 cup firmly packed brown sugar
-
- 3/4 cup butter, softened
-
- 1 egg
-
- 1-1/2 cups flour
-
- 1 cup rolled oats
- Filling:
-
- 1 (14-oz.) pkg. caramels, unwrapped
-
- 1/3 cup half and half
- Topping:
-
- 1 cup large cashew pieces
-
- 1 cup semi-sweet chopped chocolate (10-oz.)
Heat oven to 350 degrees. Grease 13x9-inch pan. In large bowl, beat brown sugar and
butter until light and fluffy; beat in egg. Lightly spoon flour into measuring cup; level
off. Stir in flour and oats; blend well. Press into greased pan. Bake at 350 degrees for
15 to 18 minutes or until light golden brown. Meanwhile, in medium saucepan combine
caramels and half and half; cook over low heat until caramels are melted and mixture is
smooth, stirring occasionally. Pour caramel mixture over baked crust; sprinkle with
cashews and chocolate pieces. Bake an additional 8 to 10 minutes or until chocolate is
softened and caramel just begins to bubble around edges. If desired, swirl softened
chocolate pieces with a knife. Cool completely. If desired, refrigerate bars to set
chocolate. Cut into bars.
Chocolate Chip Date Cake
From: Joanne Kiemele
- 8 ounce package chopped dates
- 1-1/2 cups boiling water
- 1 tsp. baking soda
- 1/2 cup margarine
- 1 cup sugar
- 2 eggs
- 1-1/2 cups flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 cup sugar
- 1/2 cup chopped nuts
- 1 cup chocolate chips
Pour boiling water over the dates. Stir in soda. Cool. Cream margarine and sugar. Add
eggs, one at a time, beat well. Add dates. Add flour sifted with the salt and baking
powder. Batter is thin. pour into greased and floured 9x13" pan. Combine sugar, nuts,
and chips-sprinkle over batter. Bake at 350 degrees for 35 minutes.
Chocolate Chip Treasure Cookies
- 1-1/2 cups graham cracker crumbs
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1 (14 oz.) can Eagle Brand Sweet. Cond. Milk
- 1/2 cup butter or margarine, softened
- 1 (3-1/2 oz.) can flaked coconut (1-1/3 cups)
- 1 pkg. semi-sweet chocolate chips (2 cups)
- 1 cup chopped walnuts
Heat oven to 375 degrees. In small bowl, mix graham cracker crumbs, flour, and baking
powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add
graham cracker crumb mixture; mix well. Stir in coconut, chips, and nuts. Drop by rounded
tsp. onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Store
loosely covered at room temperature.
Chocolate Cranberry Truffle
From: Suzanne Hunter, Caterer and Instructor
For more how-tos on truffles, see "chocolate truffles" by Suzanne Hunter.
- 120 grams chopped chocolate, about 1/4 lb. or 4 ounces
- 1/4 cup heavy cream or creme fraiche
- 2 tbsp. unsalted butter
- 1-1/2 tbsp. cranberry liqueur or orange liqueur
- 20 whole fresh cranberries (or frozen or dried)
- 1/2 cup sugar
- 1/4 cup water, orange juice, or cranberry juice
- 1/2 cup finely chopped walnuts
- candy papers
Heat 1/4 cup cream or creme fraiche until it simmers. Add the chopped chocolate and
take off the heat. Stir until it is all melted. Add in the butter and liqueur.
Pour the mixture into a bowl and refrigerate for 2 hours or more.
Meanwhile, mix liquid of choice and sugar and bring to a boil. Add the cranberries and
cook until they are soft. Pour the mixture over a strainer and let cool.
Roast the walnuts in a 350 degree oven for about 10 to 12 minutes or until they are
fragrant. Finely chop them by hand or with a food processor using the pulse speed so you
do not utrn them into a nut butter.
When the chocolate mixture has set up you are now ready to proceed. Scrape the mixture
into blobs on a piece of waxed paper. Top each blob with a cranberry. Wrap the chocolate
blob around the cranberry and repeat with each one. Refrigerate for a bit. Then take out
and roll each one into a ball, wiping your hands on paper towel as you go.
Place the tray into the refrigerator for at least 20 minutes. At this point either dip
them into tempered chocolate and then into walnuts or just roll them directly into
walnuts. Refrigerate them in a covered container. If just rolled into nuts they will keep
nicely for one week. If dipped into chocolate first, they will keep for several weeks.
Chocolate Crazy Cake
From: Karen Bruner
This recipe makes good cupcakes, cutout cakes, and double-layer cakes with Fluffy Icing
or Seven-Minute Frosting.
- 3 cups flour
- 2 cups sugar
- 1/3 cup cocoa
- 1 tsp. salt
- 2 tsp. baking soda
- 2 tbsp. vinegar
- 2 tsp. vanilla
- 3/4 cup oil
Sift first 5 ingredients in a large bowl.
Make 3 holes and put one of each of the next 3 ingredients into the separate holes.
Pour 2 cups of cold water over all and mix well. Do not beat!
Pour into a greased and floured 9"x13" pan. Bake at 350 degrees for 40
minutes.
Also try cupcakes, cutout cake, double-layer cake,etc.
Chocolate Ganache
- 24 ounces bittersweet or semisweet
- chocolate, finely chopped
- 2 cups heavy cream
Ganache is the French term for a mixture of chocolate and cream. You can vary the
proportions and the uses infinitely. A basic truffle mixture is a ganache. In general
dessert making we can use ganache to our advantage in many ways: as a cake filling;
whipped, as a cake glaze or as a frosting. The proportions of cream to chocolate are the
basic differences. Of course, you can always flavor the ganache with liqueurs, spices,
nuts, etc. Here are five different chefs definitions of ganache: 2 cups heavy cream, 8 oz.
chocolate 1/2 cup heavy cream, 8 oz. chocolate 1 cup cream, 8 oz. chocolate 1-1/2 cups
cream, 12 oz. chocolate 1-1/4 cups cream, 12 oz. chocolate
Use 1 or 3 as a whipped filling for a cake and 2, 4 or 5 as a glaze or icing for a
cake. Heat the cream, and add the chocolate. Mix. Let cool before using. If you want to
use this as a whipped filling the chocolate must be very cold. Beat in a cold bowl as you
would for whipped cream.
Chocolate Genoise
From: Suzanne Hunter, Caterer and Instructor
Fill with white chocolate mousse, and spread with ganache.
- 2 oz. semisweet chocolate
- 2 oz. unsweetened chocolate
- 1 cup water
- 4 large eggs, room temperature
- 2/3 cup superfine granulated sugar
- 1/2 cup cake flour
- 1/8 tsp. salt
- 1 tsp. vanilla
Heat the oven to 350 degrees. Lightly grease the bottom of a 9-inch springform pan,
line with a parchment circle, and grease the parchment.
Melt the chocolates and the water together over low heat. Remove the pan from the heat
and let cool.
Beat the eggs and sugar minus 1 tbsp. together in an electric mixer for more than 5
minutes until it has tripled in volume.* Sift the flour and salt and 1 tbsp. sugar
together.
Carefully sift the dry ingredients again over the beaten eggs folding the mixture
together with a spatula carefully. Do not deflate the egg volume but incorporate all the
flour mixture. Fold in the chocolate mixture and vanilla and pour the batter into the
prepared pan. Bake for 30 to 40 minutes until the cake starts to shrink from the sides of
the pan. Remove from the oven and run a knife around the sides of the pan and let sit on a
cake rack for 5 minutes. Remove pan sides, invert, remove paper circle, reinvert onto rack
and let cool. Cake will be only 1-1/2 inches high.
*You will get a larger volume cake with a warm egg: mix egg and sugar over bowl of warm
water until warmer than your finger. Then put into mixer.
Chocolate Ginger Truffle
From: Suzanne Hunter, Caterer and Instructor
- 1/3 cup chopped candied ginger
- 3 tbsp. ginger liqueur
- 1/2 cup creme fraiche
- 8 oz. chocolate
- 1 tbsp. butter, unsalted always
Follow same directions as Kahlua Truffles, or see more how-tos on truffles under
"chocolate truffles" by Suzanne Hunter.
These ginger truffles are especially good dipped in bittersweet chocolate.
Chocolate Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1/2 tsp. salt
- 1 cup margarine
- 1 cup water
- 3 tbsp. cocoa
- 2 eggs, beaten
- 1 tsp. baking soda
- 1/2 cup buttermilk
- 1 tsp. vanilla
Sift flour, sugar, and salt.
Put margarine, water, and cocoa into a sauce pan and bring to a boil. Pour over flour
mixture.
In another bowl, beat eggs and add soda, milk, and vanilla. Add to above and mix well.
Bake at 350 degrees for 20-30 minutes in a greased 15-1/2"x10-1/2"x1"
jellyroll pan.
Frost with Sheet Cake Chocolate Icing while cake is still warm.
Chocolate Sorbet
- 1/2 cup sugar
- 1/4 cup heavy cream
- 3/4 cup unsweetened cocoa powder
- 3-1/2 ounces bittersweet chocolate, finely chopped
In a medium saucepan, combine the sugar, cream, and 3/4 cup of water and bring to a
boil over moderately high heat. Off the heat, whisk in the cocoa until smooth. Add the
chocolate and stir until completely melted. Pour the mixture into a heatproof bowl and let
cool to room temperature, then refrigerate until chilled. Transfer the mixture to an ice
cream maker and freeze according to the manufacturer's directions.
This may be frozen in an airtight container up to 5 days.
Chocolate Souffle
From: Louise Hasson, Bon Vivant School of Cooking
- 1 tbsp. softened butter or as needed
- sugar as needed
- 1-1/2 quart souffle dish, or
- 6 individual souffle dishes
- the sauce base:
-
- 3-1/2 oz. semisweet chocolate, chopped, or semisweet chocolate chips
-
- 2 tbsp. strong brewed coffee or espresso
-
- 1 cup milk
-
- 3 tbsp. cornstarch
-
- 1/3 cup granulated sugar
-
- 3 egg yolks
-
- 4 egg whites
Butter and sugar the chosen dish/dishes. Preheat the oven to 400 degrees.
Melt the chocolate and coffee together over hot water until smooth. Set aside to cool.
In a heavy saucepan combine the cornstarch and sugar. Add 1/4 cup of the milk and blend
until smooth. Stir in the balance of the milk. Stir the sauce base over medium heat until
it boils. Reduce the heat and cook stirring constantly until very thick and glossy. Blend
in the chocolate mixture. Beat the egg yolks into the chocolate sauce. Coat the surface
with butter to prevent skin from forming.
In a clean copper egg white bowl beat the egg whites with a pinch of salt until stiff.
Add a generous dollop of the egg whites to the chocolate sauce and stir it in to lighten
the mixture. Transfer this to a larger bowl or gently slide it under the egg whites in the
copper bowl. Gently fold in the balance of the egg whites. Transfer the mixture to the
souffle dish and cut the top hat with a sharp knife.
Place the souffle in the center of the oven. Reduce the heat to 375 degrees. Bake for
approximately 35 minutes for the 1-1/2 quart size or 10-15 minutes for the individual
souffles. Sprinkle with powdered sugar to serve, if desired.
Chocolate Stuffed Pears with Raspberry Sauce
From: Louise Hasson, Bon Vivant School of Cooking
- Poaching the Pears:
-
- 6 small Bosc pears or seasons best
-
- 4 cups water
-
- 1-1/2 cups sugar
-
- 1 lemon, juiced
-
- 2 tsp. vanilla extract (a vanilla bean would be ideal)
-
- cold water as needed
- Preparing the Raspberry Sauce:
-
- 1 bag frozen raspberries or 2 pints fresh raspberries
-
- 1/2 cup red currant jelly (raspberry jelly okay)
-
- 1/4 cup Framboise or Kirsch liqueur
-
- dash of lemon juice
- the Chocolate Ganache filling:
-
- 1 scant cup (1/3lb.) semi-sweet chocolate
-
- 1/3 cup heavy cream
-
- 1 egg yolk
-
- 3 tbsp. sugar (Louise used superfine)
-
- a dash of vanilla
For poaching, combine the 4 cups water, sugar and 1 tbsp. of the lemon juice in a 2-1/2
quart saucepan and brring it to a boil. Reduce the heat and simmer it until the sugar is
dissolved. Add the vanilla.
In a large bowl combine enough water with the rest of the lemon juice to immerse and
cover the pears as they are being peeled. Peel the pears leaving the stem and core in
place and immerse them in the lemon water solution to prevent them from becoming
discolored.
Add the peeled pears to the sugar syrup. Bring it to the boil, then reduce the heat and
simmer the pears partially covered until they are tender. Cool the pears and core them
from the bottom. Store them in the cooled syrup until serving time, otherwise they may dry
out.
Partially thaw the raspberries (frozen berries usually do better sauces). Process them
until pureed in a blender or food processor. Strain the puree through a plastic strainer
to remove the seeds. Melt the red currant jelly over low heat. Add the jelly, liqueur, and
lemon juice to the raspberry sauce. Refrigerate until needed. Will keep a week.
For ganache, in a small saucepan melt the chocolate with the cream over low heat. Stir
until smooth. Continue to heat the chocolate until it reaches 150 degrees. Meanwhile beat
the egg yolk. Gradually add the sugar and beat until the egg yolk forms a ribbon when the
whisk is lifted. Add the chocolate cream to the egg yolk mixture and continue beating
until the filling is thick and cool. Store the ganache at room temperature.
Drain and dry the pears. Pipe the chocolate into the base of the pears. Set the pears
upright in a coupe dish. Spoon a stream of raspberry sauce across the pears and serve. Or
flood the plate with sauce, draw dots of cream or creme anglaise*** into leaves and place
the pear on top.
***see recipe for creme anglaise
Chocolate Torte
I have listed 4 variations on the "chocolate decadent torte". See Chocolate
Truffle Torte and Flourless Chocolate Cake.
- 6 oz. semisweet chocolate, chopped, melted
- 1/4 cup butter, softened
- 1/4 cup sugar
- 2 eggs, separated
- 2 tbsp. flour
- garnish:
-
- 8 Apricot Rosebuds (chocolate-dipped?)
Heat oven to 375 degrees. Line 9-inch round cake pan with foil; grease and flour foil.
Set aside. In large bowl, combine chocolate, butter and 1/4 cup sugar; beat until light
and creamy. Add 2 egg yolks one at a time, beating well after each addition; continue
beating until light and fluffy. Fold in flour.
In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into
chocolate mixture. Pour into pan. Bake for 10 to 15 or until center is almost set. Cool
completely. Lift cake from pan; carefully remove foil.
Serve slice of torte on a bed of creme anglaise, garnished with an apricot rosebud (see
recipe) and whipped cream.
Chocolate Truffle Torte
From: The Cake Bible
- 5-1/3 3-ounce bittersweet chocolate bars, preferably Tobler bittersweet.
- 1 cup unsalted butter
- 1-1/4 cups eggs(6 large)
Oven to 425.
Melt chocolate and butter in a double boiler.
Heat eggs until just warm to the touch, stirring constantly. Remove from the heat and
beat, using the whisk beater, until triple in volume and soft peaks form when the beater
is raised, about 5 minutes.
Using a large wire whisk or rubber spatula, fold half of the eggs into the
chocolate-butter mixutre until almost incorporated. Fold in the remaining eggs until just
blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavire
mixture at the bottom is incorporated. Scrape into the 8-inch springform pan, buttered and
lined with parchment or wax paper. Set the foiled-covered springform pan in the larger
roasting pan and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely
with a piece of buttered foil and bake 10 minutes.
Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until
very firm, about 3 hours. Unmold onto serving plate. Adorn with whipped cream and
raspberries.
Chocolate Truffles by
Suzanne Hunter
From: Suzanne Hunter, Caterer and Instructor
White chocolate is not legally called chocolate in this country because the FDA has
defined chocolate as containing chocolate liquor. Since white chocolate contains cocoa
butter but not the liquor, it is called white cocoa butter. It is called chocolate in
France.
- chocolate
- cream
- butter
- eggs
- nuts
- fruit
- liqueur
Truffles are chocolate blended with cream and/or butter and/or eggs flavored with
fruits, nuts, and liqueurs. The differences are in silkiness of texture and firmness at
room temperature as well as differences in tastes. Firmness at room temperature is
important for handling and dipping as well as the feeling on the tongue. Some are too soft
to be rolled in nuts or sugars or cocoa. They must be dipped intoo chocolate or poured
into chocolate molded pieces.
The purest of chocolate truffles rely on chocolate ganache. Ganache is the term used in
French baking to describe a mixture of chocolate and whipping cream. This can be used in
varying proportions to frost or fill a cake or tart too!
How to store chocolate: If the chocolate bars or slabs, or pieces are stored properly,
they should be able to last at least one year. Chocolate should be stored in a cool (60 to
70 degrees) dark and dry place. The humidity must be below 50%. Chocolate is very
susceptible to odors-chocolate should be well-wrapped. If your chocolate has undergone
temperature fluctuations before your receiving it you may notice a grey appearance or
white streaky look on the surface. This is called bloom and it is the cocoabutter
separating out. If you are going to bake with the chocolate you can go ahead and use it in
this state. If you are using this chocolate for dipping or other candy work, then it must
be heated to 120 degrees and be tempered:
1. The tempering of chocolate is the process by which you have a complete emulsion of
cocoa butter and chocolate liquor. Chocolate must first be melted to 110 to 120 degrees.
If you go higher it will cook into an irretrievable mess. A thermometer is a must in
chocolate work, and moisture is evil! Also, note if your double boiler has the water
boiling in the bottom of the pot you are already in trouble, because water boils at 212
degrees and we are only heating the chocolate to 110 degrees.
2. Cool the chocolate to 80 degrees stirring all the while. There are several methods
of accomplishing this. A piece of tempered chocolate can be added to the pot just long
enough to bring down the temperature and then removed, constantly watching your
thermometer. Or chocolate shavings of tempered chocolate can be added until the
temperature is brought down (then you must strain out the leftover pieces). Pros will do
one of two things (both require skill and practice): a mash, where a third of the melted
chocolate is poured out onto a marble boarrd and smeared around with a scraper until
cooled down to about 87 degrees or so. Then poured back into your bowl. Or they may put
the whole bowl of melted chocolate over a bowl of ice water, you must stir carefully or
the sides will harden up while trying to cool it all down. But this seems the quickest.
3. Reheat the chocolate to the dipping range. 86 to 90 degrees for semi-sweet,
bittersweet and unsweetened. 83 to 88 degrees for milk chocolate and white cocoa butter.
Note that the cooler range is for the chocolate with milk solids. These will be more
viscous at the dipping range and harder to deal with. It is important that the chocolate
is kept in the dipping range the whole while you are working with it. If it gets out of
the range you must start over and heat the chocolate backk to 110 degrees. Chocolate that
is out of temper can always be retempered. Chocolate that has moisture in it cannot be
used for this purpose again. Save that for putting into brownies and the like.The
percentage of cocoabutter in a brand of chocolate will affect the following: cost, gloss,
snap, appearance, and "mouth feel". Cost is most important because cocoa butter
is expensive.
Chocolate Zucchini Cake
From: Karen Bruner
I think these would also make nice muffins or cupcakes.
- 1/2 cup margarine
- 1/2 cup oil
- 1-3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup buttermilk or sour milk
- 2-1/2 cups flour
- 4 tbsp. cocoa
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups grated zucchini
- 1 cup chocolate chips
- 1/2 tsp. cloves
- 1/2 tsp. cinnamon
Mix all ingredients together except for zucchini and chocolate chips.
Add zucchini to batter after all is well mixed. Pour into a greased 9"x13"
baking pan. Sprinkle with chips.
Bake at 325 degrees for 40-50 minutes.
Chocolate-Marshmallow Bars
From: A Taste of Home magazine
Very sticky! Keep cold.
- 3/4 cup butter or margarine
- 1-1/2 cups sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1-1/3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. cocoa
- 1/2 cup chopped nuts
- 4 cups mini-marshmallows
- Topping:
-
- 1-1/3 cups chocolate chips
-
- 3 tbsp. butter or margarine
-
- 1 cup peanut butter
-
- 2 cups crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if
desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife
dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a small saucepan.
Cook over low heat, stirring constantly, until melted and well blended. Remove from heat;
stir in cereal. Spread over bars. Chill.
Yield: about 3 dozen.
Chocolate-Pistachio-Orange Cookies
- 1/2 cup unsalted butter
- 1/3 cup light corn syrup
- 2 tbsp. frozen orange juice concentrate, thawed
- 1 tbsp. finely grated orange zest
- 2/3 cup dark brown sugar
- 1 cup flour
- 1 cup finely chopped pistachio nuts
- 6 ounces chopped bittersweet chocolate
Heat the butter, corn syrup, orange concentrate, orange zest, and sugar in a
medium-size saucepan over medium heat to boiling. Remove from heat and gradually stir in
the flour and nuts. Let cool completely and then stir in the chocolate. Preheat the oven
to 375 degrees. Line cookie sheets with aluminum foil and butter the foil. Drop level tsp.
of the batter 3 inches apart on the prepared cookie sheets. Bake until golden 8 to 10
minutes. Let cool 5 minutes and then remove to wire racks to cool completely.
Christmas Pie
From: Northwest Bounty Cookbook
- 2 cups raw cranberries
- 1/2 cup golden raisins
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 tsp. vanilla
- 1 tbsp. brandy
- 1 orange, rind grated
- 1 pinch of ground allspice
- 1 pinch of ground ginger
- 3 grinds of fresh black pepper
- 2 tbsp. butter
Preheat the oven to 425 degrees.
Combine all ingredients thoroughly and spoon into your favorite 9-inch pie crust. Use a
lattice top.
Bake for 15 minutes; turn heat down to 350 degrees and continue baking for 35 to 40
minutes.
Cocktail Christmas Cake
From: Karen Bruner
- 1/2 cup shortening
- 1-1/2 cup sugar
- 2 eggs
- 2 cups flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 cup raisins
- 2 cups diced raw apples
- 1 17 ounce fruit cocktail with juice
- 1/3 cup brown sugar
- 1/3 cup nuts
Cream shortening and sugar. Add eggs.
Sift flour, soda, cinnamon, and nutmeg. Add to shortening mixture. Add next 3
ingredients.
Pour cake batter into a greased and floured 9"x13" pan. Sprinkle with brown
sugar and nuts.
Bake at 350 degrees for 45 minutes.
Cocoa Apple Cake
From: Camille Haughan
- 3 eggs
- 2 cups sugar
- 1 cup margarine
- 1/2 cup water
- 2-1/2 cup flour
- 2 tbsp. cocoa
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 tsp. allspice
- 2 cups peeled shredded apple
- 1 tsp. vanilla
- 1 cup walnuts, chopped
- 1/2 cup chocolate chips
Beat egg, sugar, margarine, and water.
Sift flour, cocoa, soda, cinnamon, and allspice. Add dry ingredients to sugar mixture
and mix well. Add apple, vanilla, walnuts, and hcips. Pour into to loaf pans, or 2 9"
pans. Bake at 325 for 60 min. or so.
Coconut Cake
From: Grace Hollyhand-Benton
Grace served this to Mom and I in April, 1994, when we traveled to Alabama with Andrew
for a visit. Mom and I nearly ate the whole cake!
- 1 yellow butter cake mix, or homemade
- 3 eggs
- 1 cup water
- 1 stick melted butter
- 2 cups sugar
- 8 oz. sour cream
- 12 oz. thawed frozen coconut
- 1-1/2 cups heavy cream, whipped
Mix and bake cake mix as directed using 3 (9-inch) round pans. Cool. Filling: Mix
sugar, sour cream and frozen coconut and reserve 1 cup; put filling between layers, poking
holes with a spoon so mixture seeps into cake. Frost with the 1 cup coconut mixture added
to the whipped cream. Cover tightly and freeze 3 days. Keep refrigerated after first
serving. Thaw 2 hours or more before serving.
Coconut Custard Pie
From: An African-American Cookbook
- Crust:
-
- 1-3/4 cups all-purpose flour
-
- 1/2 tsp. salt
-
- 3/4 cup shortening
-
- 3 tbsp. ice water
- Filling:
-
- 2 eggs
-
- 1-1/4 cups sugar, divided
-
- 1-1/2 tsp. vanilla
-
- 2 tbsp. cornstarch
-
- 1-1/2 tsp. all-purpose flour
-
- 2-1/4 cups milk, divided
-
- 3/4 cup half and half
-
- 3 tbsp. unsalted butter
-
- 1/2 cup shredded fresh coconut
-
- 1/2 cup slivered almonds, toasted
- Topping:
-
- whipped cream and toasted coconut, for garnish
For crust, combine flour and salt in medium bowl. Cut in shortening and sprinnkle with
water around edges. Blend with fork until dough will form a ball. Wrap in plastic wrap.
Chill one hour.
Heat oven to 400 degrees.
Flour rolling surface and rolling pin lightly. Roll dough into circle. Loosen dough and
fold into quarters. Unfold and press into pie plate. Fold edge under and flute.
Prick bottom and sides thoroughly with fork to prevent shrinkage. Line with parchment
paper or greased aluminum foil. Spread with pie weights.
Bake for 20 minutes. Remove from oven. Remove beans/weights carefully. Peel off paper
or foil. Bake about 10 minutes or until crust is golden. Cool.
For filling, place eggs in medium bowl. Beat on e minute. Add 1/2 cup sugar and
vanilla. Beat until smooth. Add cornstarch and flour. Beat until smooth. Add 3/4 cup milk
gradually. Beat until smooth.
Place remaining 1-1/2 cups milk and half and half in large saucepan. Add remaining 3/4
cup sugar. Do not stir. Bring to a boil on medium heat. Beat in egg mixture slowly with
wire whisk. Beat in while mixture comes to a boil for 30 seconds or so. Pour into medium
bowl. Beat in butter until melted. Fold in the coconut and toasted almonds. Pour into
baked pie shell and cover completely with plastic wrap and refrigerate for 3 hours or so.
Top with whipped cream and toasted almonds and coconut.
Cranberry Sorbet
From: Louise Hasson, Bon Vivant School of Cooking
- 1 package fresh cranberries
- 2 cups chopped fresh pineapple
- 1 cup superfine sugar
- 1 tbsp. minced orange zest
- 1 orange, peeled and chopped
- 1 tbsp. Grand Marnier or Cointreau
- mint leaves or green glace pineapple, for garnish
Rinse and sort through the berries, removing the spoiled berries, but keeping the white
and pink berries. Place the cranberries, pineapple, orange and sugar in a food processor
bowl. Process the fruit until it is well chopped and blended or process in a blender in
small batches. Add the Grand marnier and the orange peel. Process briefly and transfer the
sorbet to a flat covered container.
Cover and freeze the mixture until it is firm two inches from the sides (about 2
hours). Beat with an electric mixer until blended, uniform in texture and fluffy. Return
the sorbet to the freezer. Refreeze and beat it two more times at 1-2 hour intervals as
above. Return it to the flat container, seal and freeze until needed. This sorbet may be
made anumber of weeks in advance.
At serving time, scoop or spade the sorbet into small serving dishes or if you wish you
may scoop the sorbet a day in advance and store it covered int he freezer. Ganrish each
serving with fresh mint leaves.
Creme Anglaise
From: Louise Hasson, Bon Vivant School of Cooking
- 2 cups cold milk
- 1 piece of vanilla bean split
- 6 egg yolks
- 1 cup heavy cream
- 3/4 cup sugar
Scald the milk with vanilla bean and steep for five minutes. Skip this step if making
Oeufs a la Niege (snow eggs) and use the milk that the meringues poached in.
In a glass bowl, stir the egg yolks and the sugar (stir in the same direction) with a
wooden spoon until the sugar is incorporated, the color of the yolks lighten and the
mixture forms a light ribbon. Do not use a whisk or the custard will become too foamy.
Stir in the cream. Strain the warm milk into the yolks and blend thoroughly. Transfer the
mixture to a heavy saucepan, you may strain this. Cook over medium heat stirring in the
same direction, until the sauce coats the spoon. Do not let it come to the boil. Remove
the pan from the heat and continue to stir for 2 to 3 minutes. This may be done over an
ice bath to cool more quickly. Pour the sauce into a wine bottle and refrigerate until
needed. This sauce will hold for up to three days or more.
*Serve Oeufs a La Niege in a puddle of creme anglaise.
Creme Brulee
From: Bruce Naftaly
- 2 cups heavy cream
- 8 eggs yolks
- 1 cup sugar
- 1 tbsp. Amaretto
- 1 tsp. flour
- optional:
-
- 1 pint blueberries
Bring cream to the boil, and turn off heat.
Beat egg yolks, sugar and Amaretto until mixture forms a ribbon (the mixture is very
thick, pale yellow, and holds its shape when mixed).
Beat in the flour.
Add half of hot cream to egg-sugar combination. Then put the cream-egg-sugar mixture in
with the remaining cream on the stove. Stir and heat for about 5 minutes till thick.
Pour over blueberries in a souffle or casserole dish. Mix to combine. Place under
broiler to brown the top and serve.
Note: Bruce sprinkled with powdered sugar.
Creme brulee mixture may be kept in the fridge up to one week. Makes excellent ice
cream he said.
Crepes Normande
From: Louise Hasson, Bon Vivant School of Cooking
- 2 to 3 small tart apples, cored and thinly sliced in circles
- 2 tbsp. melted butter
- Calvados as needed
- 1/2 cup heavy cream
- 1/2 to 2/3 cup sugar
Place four crepes on four heat proof plates. Coat the crepes with some of the melted
butter. Sprinkle them with a little Calvados. Cover the second crepe. Arrange the apple
circles on the crepes. Spoon over some of the cream and sprinkle generously with sugar.
Preheat a broiler. Broil the crepes 6 to 8 inches from the flame for 6 to 8 minutes or
until the apples are tender and golden. Serve immediately.
Crepes Suzette
From: Louise Hasson, Bon Vivant School of Cooking
- the Crepe Batter:
-
- 1-1/2 cups flour
-
- 1/2 tsp. salt
-
- 2 tbsp. sugar
-
- 4 whole eggs
-
- 3 egg yolks
-
- 3/4 cup milk
-
- 3/4 cup water
-
- 3 tbsp. Cognac or brandy
-
- 1 stick unsalted butter, clarified
- the Orange Butter:
-
- 1/2 pound softened butter
-
- 1/2 cup sugar
-
- 2 oranges
-
- the zest of the 2 oranges
-
- 3 to 4 tbsp. orange liqueur
- the Presentation:
-
- the crepes
-
- the Orange Butter
-
- 1/4 to 1/2 cup brandy or Cognac
For crepes, sift the flour into a large bowl. Stir in the salt and sugar. With a wooden
spoon, beat in the eggs one at a time. Whisk in the milk and water a little at a time.
Strain the batter through a fine plastic strainer into a pitcher. Stir in the brandy and 4
Tbsp. of the butter. Let the batter rest at room temperature for 1 to 2 hours or
refrigerate for later use.
Heat a 5-1/2 to 6-1/2 (#18) inch well seasoned crepe pan. Brush it lightly with the
clarified butter. Lift the pan from the stove and quickly and generously pour in some of
the batter. Swirl to coat the bottom of the pan and pour the excess batter back in the
pitcher. Trim the lip of the crepe as it cooks on medium heat. When the crepe is lightly
browned, turn it over and cook it 30 seconds more. Tap the crepe out onto a linen towel to
cool. The crepes may be stacked to store briefly or overnight. However, layer them between
sheets of parchment paper if they are to be frozen.
For the orange butter, measure the sugar and pour it onto a cutting board. With a
zester remove the peel from oranges. Mix the peel with the sugar to draw out the orange
oils. Juice the oranges and set aside.
Cream the butter with the orange-sugar mixture until creamy. Work in the orange
liqueur, then the juice of the two oranges a little at a time. Allow the liquid that is
not completely absorbed to float on the surface.
For the final presentation, melt the orange butter in a crepe serving (flambe) pan or
large skillet. Lay a crepe in the sauce. Spoon sauce over the crepe, fold it into quarters
and set it aside along the rim of the pan. Continue to heat, sauce and stack the crepes
laying them slightly overlapping and facing in the same direction.
Heat the brandy in a small saucepan. Have a flambe lighter on and ready. Ignite the
brandy in the pan and pour it over the crepes or quickly pour it over the crepes first,
then light it. For added glamour, continue to lift the flaming liquid with a spoon until
the flames subside. Then serve and enjoy!
Crow Valley Pear Crisp
From: Lisa Davison
- 12 pears, peeled, cored and sliced
- 1 cup granulated sugar
- 3/4 cup dry red wine or apple juice
- 1/2 cup pure maple syrup
- 2 tbsp. fresh lemon juice
- 2 tbsp. cornstarch
- 1 cup uncooked oatmeal
- 1 cup brown sugar
- 1/4 cup flour
- 1 tbsp. ground cinnamon
- 1/2 cup butter, cut into pieces
- Vanilla Cream:
-
- 1-1/2 cups heavy cream
-
- 3 tbsp. sifted powdered sugar
-
- 2 tbsp. brandy
-
- 1 tbsp. vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine pears, granulated sugar, wine or
apple juice, syrup, lemon juice and cornstarch. Let sit for 15 minutes.
Meanwhile, combine the oats, brown sugar, flour and cinnamon in a medium bowl. Using a
fork, crumble the butter into the mixture. It will be quite dry.
Grease a 9x13-inch baking pan (or two round pans) and fill with the pears. Sprinkle the
oatmeal mixture over the top, pressing gently to even it out. Bake in the preheated oven
for 35-40 minutes, or until bubbly and golden. Let cool for about 30 minutes before
serving.
Serve with vanilla cream: Combine the cream, sugar, brandy, and vanilla extract in a
chilled deep bowl. Whsik all the ingredients together until soft peaks begin to form.
Chill until ready to use. Makes about 3 cups.
Dios Torta
From: Charlie and Teresa Bouchard
Frosting should have strong coffee flavor.
- 10 egg yolks
- 10 heaping tbsp. sugar
- 10 heaping tbsp. ground walnuts
- 5 heaping tbsp. cake flour, sifted
- 1-1/2 heaping tsp. baking powder
- 10 egg whites, stiffly beaten
- For icing:
-
- 3 eggs
-
- 1 cup sugar
-
- 3 tbsp. water
-
- 1/2 pound or so of soft unsalted butter
-
- 1 tbsp. instant coffe mixed with boiling water to form a thick paste (very little water)
For genoise: Beat yolks and sugar together until thick and lemon colored.
Combine walnuts, flour, and baking powder. Gradually add flour mixture to egg
yolk-sugar mixture. Fold in egg whites.
Bake in 3-9" round cake pans, which have been greased and floured, for 30 minutes
at 350 degrees.
For icing: Cook eggs, sugar, and water together slowly until thick. Cool.
Add cooled mixture to soft butter; add coffee-water paste, and beat until of frosting
consistency.
Garnish with toasted walnut halves, coffee beans, or chocolate curls.
Dried Fruit Compote
From: Louise Hasson, Bon Vivant School of Cooking
- 1 tbsp. lemon juice
- 3/4 cup honey
- 1 cup dried apricots
- 1 cup dried pitted prunes
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 1 four-inch cinnamon stick
- 1/4 cup pignoli nuts
- 1/4 cup whole peeled almonds, or blanched
- optional:
-
- 1/2 cup dried cherries
Choose only the finest, moist and deluxe dried fruits and nuts. Local dried fruits
purchased at specialty shops or at an organic grocery store such as PCC are the best. You
may add fruits such as dried cherries or apples to give the compote a Northwest touch.
Combine 4 cups of water with the honey, lemon and cinnamon stick in a 3-4 quart
saucepan or saute pan. Bring the sauce to a boil stirring. Add the fruit and nuts. Bring
the mixture back to the boil. Reduce the heat to low, cover and simmer for 15 minutes.
Cool the compote and transfer it to a glass bowl. Cover and refrigerate it. Serve
chilled or at room temperature.
Eclairs with Raspberry Chantilly Sauce
- chantilly sauce:
-
- 1 cup whipping creram
-
- 1/2 cup cocoa butter chips or pieces
-
- 1/4 cup berry liqueur, like Framboise
-
- 1 cup raspberries
- Eclairs:
-
- 1 cup water
-
- 1/2 cup butter
-
- 1 cup flour
-
- 1/4 tsp. salt
-
- 4 eggs
- chocolate ganache:
-
- 4 oz. semisweet chocolate, chopped
-
- 1/4 cup whipping cream
-
- 2 tbsp. berry liqueur, optional
-
- 2 tbsp. butter, softened
- 1/2 cup raspberries
- 12 cocoa butter leaves
In a small saucepan over low heat, combine 1 cup whipping cream and cocoa butter chips;
heat until c hips are melted, stirring occasionally. Cover surface with plastic wrap;
refrigerate 8 hours or overnight. Heat oven to 425 degrees. Grease large cookie sheet. In
large saucepan, combine water and 1/2 cup butter; cook over medium heat until butter
melts, stirring occasionally. Lightly spoon flour into measuring cup; level off. Reduce
heat; stir in flour and salt. Continue cooking 1 to 2 minutes or until mixture forms a
ball, stirring constantly. Remove from heat. Add eggs 1 at a time, beating well after each
addition. Spoon or pipe scant 1/4 cup batter onto cookie sheet; form into 4x1-inch strip.
Repeat with remaining batter, keeping strips 2 to 3 inches apart. Bake at 425 degrees for
30 to 40 minutes or until puffed and golden brown. Cool completely.
In small saucepan, combine semisweet chocolate and 1/4 cup whipping cream. Heat over
low heat until chocolate is melted; beat until smooth. Cool to room temperature. Beat in 2
tbsp. liqueur, or 1 tsp. extract and 2 tbsp. butter. Refrigerate 30 minutes or until
mixture starts to thicken; beat until thick and spreadable.
Add 1/4 cup liqueur to whipping cream mixture; beat until stiff. Fold in 1 cup berries.
Refrigerate until ready to fill eclairs.
Split eclairs; remove any filaments of soft dough. Fill each with about 2 tbsp.
raspberry chantilly cream. Replace tops and frost with chocolate ganache. Garnish eclairs
with 1/2 cup raspberries and chocolate leaves. Store in refrigerator.
Fast Fix Fruit'nCake
From: Joanne Kiemele
- 1 Duncan Hines yellow or white cake
- 1/4 cup Crisco oil
- 2 eggs
- 1/2 cup water
- 1 can (20-23oz.) pie filling
Preheat oven to 350 degrees. Pour oil into a 9x13" pan, tilt pan to cover bottom.
Put cake mix, eggs and water into pan: stir with a fork or spoon until blended (about 2
minutes). Scrape sides and spread batter evenly in pan. Spoon pie filling onto batter; use
a fork to fold into batter just enough to create a marbled effect. Bake about 40-50
minutes, until toothpick inserted near center comes out clean. Cooled cake may be
sprinkled with powdered sugar or served with ice cream or whipped cream. Store cake
loosely covered.
Flourless Chocolate Cake
From: French cookbook
- 7 oz. semi- or bittersweet chocolate
- 7 oz.soft butter
- 1 cup sugar
- 4 eggs, separated
Preheat oven to 375 degrees. Butter an 8-inch round cake pan. Break the chocolate up
into small pieces and melt over hot water. Add the butter and stir with a spatula until
smooth.
Add half the sugar to the egg yolks and whisk until the mixture is pale in color. Beat
in the chocolate mixture. Beat the egg whites to soft peaks. Gradually add the remaining
sugar, beating until the mixture is smooth and shiny. Fold gently into the chocolate
mixture with a rubber spatula.
Pour the batter into the prepared pan and bake for 40 minutes or until a tester
inserted in the center comes out clean.
Let the cake rest at room temperature for 10 minutes before turning it out of the pan.
Serve warm, at room temperature or chilled. Serve with creme anglaise.
Flourless Chocolate Cake
From: Bon Appetite
- 8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 cup unsalted butter
- 6 large eggs, separated
- 1/2 cup plus 5 tbsp. sugar
- 2 cups chilled whipping cream
- 4 oz. bittersweet (not unsweetened) or semisweet chocolate, shaved with vegetable peeler
Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan with 2-3/4-inch-high
sides. Line bottom of pan with parchment paper. Butter parchment. Combine 8 ounces chopped
chocolate and butter in heavy medium saucepan over low heat and stir until melted and
smooth. Cool slightly.
Beat egg yolks and 1/2 cup sugar in large bowl until well blended. Stir in chocolate
mixture. Using electric mixer fitted with clean dry beaters, beat egg whites and 2 tbsp.
sugar in large bowl until stiff but not dry. Using rubber spatula, gently fold beaten
whites into chocolate mixture in 3 additions.
Pour batter into prepared pan. Bake until puffed and tester inserted into center comes
out with moist crumbs attached, about 30 minutes. Transfer pan to rack. Cool 10 minutes.
Using small sharp knife, cut around sides of cake. Release pan sides. Invert cake onto
rack. Peel off parchment and cool cake completely. Wrap in plastic and refrigerate
overnight.
Beat chilled whipping cream with 3 tbsp. sugar until stiff peaks form. Transfer cake to
platter. Cover top and sides with whipped cream. Press chocolate shavings onto sides of
cake. Can be prepared 4 hours ahead. Cover with cake dome and refrigerate.
Fluffy Icing
From: Karen Bruner
This recipe is good with the chocolate crazy cake recipe. I also like the Seven-Minute
Frosting recipe in my Better Homes and Garden book.
- 1/2 cup sugar
- 2 tbsp. water
- 1/4 cup corn syrup
- 2 egg whites
- 1 tsp. vanilla
Mix the sugar, water, and corn syrup. Cover and bring to a rolling boil. Remove cover
and cook until it reaches 242 degrees or spins a thread.
Beat 2 egg whites until stiff. Add hot mixture gradually to egg whites. Blend in
vanilla. Frost a Chocolate Crazy Cake (also good on cupcakes).
French Butter Cream Frosting
- 1 cup milk
- 1/2 cup flour
- 1 dash of salt
- 2 sticks of butter
- 1 cup sugar
- 2 tsp. vanilla
Cook milk, flour, and salt over low heat until thick; cool.
Cream butter, sugar, and vanilla, and add to cooked mixture. Beat until smooth. Spread
on cake. Sprinkle with nuts or coconut, if desired.
Fresh Orange Tart
- 1 recipe pate sucree
- 5 or 6 cups fresh orange segments (5 lbs.)
- 1 cup sugar
- 3 tbsp. cornstarach
- 1 pinch of salt
- 3 tbsp. orange liqueur
- 2 cups apricot jam warmed and strained
Peel the oranges so no white pith remains. Section them over a bowl and squeeze the
juice from the left-over pulp. Add the sugar and marinate for 30 minutes or more to draw
juices.
Drain the segments in a sieve over a bowl for 15 minutes. Measure the juice and add
water to make 1-1/2 cups liquid. Combine the cornstarch and salt with 3 tbsp. of the
liquid to form a paste. Add the paste to the juice and pour it into a saucepan. Bring it
to a boil and cook stirring until thick and glossy (approx. 4-5 minutes). Cool and add
liqueur.
Brush the baked pastry shell with part of the apricot jam. Arrange the orange segments
attractively in the shell. Top with the sauce. Gently spoon the balance of the apricot jam
over the filling. Chill for 2 hours or longer.
Garnish the tart with candied orange slices, green glace pineapple leaves and/or minut
springs or leave it plain.
Fried Bananas
From: A Mexican friend in Moses Lake
- 3/4 cup all-purpose flour
- 1 large egg
- 1 cup milk
- 1 bottle of corn oil
- 8 large, very firm bananas
- 1 cup powdered sugar, sifted
Into a wide shallow bowl, sift the flour, and gradually stir in one large egg , beaten
with one cup of milk. Blend the batter until it is smooth. ( The batter will be thin ).
In a wide deep skillet, heat 3/4" corn oil to 375 degrees.
Quarter lengthwise 8 large very firm bananas, dip them in batches into the batter,
coating them completely, and fry them in the oil in batches, turning them once, for thirty
seconds to one minutes, or until golden. Transfer the bananas carefully with a slotted
spatula as they are fried, to paper towels to drain.
Arrange the bananas on a heated platter and sift the sugar over them.
Frozen Yogurt Pie
From: Shaaron Pollitt
- 1 graham cracker pie crust
- 1 container yogurt (any flavor)
- whipped cream
- 1 small pkg. frozen fruit (to complement yogurt flavor)
Mix yogurt and whipped cream; add fruit, thawed. Fresh fruit? Very technical recipe.
Serve partially frozen. Garnish with lime slice and raspberries.
Galette au Citron
From: Louise Hasson, Bon Vivant School of Cooking
The Filling of this dessert is similar to a Lemon Ice Box Pie.
- Danish Shortcake Pastry:
-
- 2 cups flour
-
- 1-1/2 sticks soft butter (6oz.)
-
- 1/2 cup plus 2 tbsp. sifted powdered sugar
-
- 2 egg yolks
-
- a few drops vanilla
- Lemon Curd:
-
- 1 cup granulated sugar
-
- 1 stick unsalted butter
-
- 2 large lemons, zest and juiced
-
- 3 eggs
- 2/3 cup whipping cream
- Icing:
-
- 2 tbsp. sugar syrup (maybe 3)
-
- 2 cups sifted powdered sugar
-
- 1 squeeze or so of lemon juice
-
- 1/4 cup mint, blackberry, or currant jelly
For pastry: Cream the butter in a food processor or by hand in a bowl until fluffy. Add
the sugar and blend in thoroughly. Beat in the egg yolk and vanilla.
Sift the flour on to a marble or formica counter. Make a well (an open, clean space) in
the center about 6 inches across. Add the butter mixture to the cleared space. With a
pastry scraper,, cut the flour into the butter until most of the flour is absorbed. Shape
the dough into a rough cake and knead gently until smooth. Divide the pastry into thirds
and shape it into 1/2 inch thick cakes. Wrap cakes separately and refrigerate them for a
minimum of one hour.
Preheat the oven to 375 degrees. On a lightly floured counter, roll each dough round
into a 9 inch circle. Loosen the pastry from the counter. Transfer it to the bake sheet
and cut it into an 8 inch round with a flan ring. Remove the pastry scraps leaving the
flan ring in place. Prick the pastry with a fork. Bake the pastry circles for 10-12
minutes or until a pale golden color. Cool them on the bake sheet over a rack. Transfer
the cooled pastry circles to the rack and store uncovered until needed.
For Lemon Curd: Place the sugar, butter, finely grated lemon rind and strained lemon
juice into a heavy saucepan or double boiler. Heat until the butter and the sugar is
melted. Cool briefly. Add strained, well beaten eggs and stir over medium-low heat until
the mixture thickens. Do not allow the mixture to boil. Pour into a clean bowl to cool.
Skate bits of butter over the surface or lay a butter wrapper directly on the surface to
keep it from forming a skin. This filling may be made in advance and stored in the
refrigerator for several weeks.
To assemble, fold the 2/3 cup of whipped cream into the lemon curd. Place two sheets of
parchment side by side on the serving platter. Place one pastry round on the parchment.
Spread it with half the lemon cream. To it with another pastry and the rest of the lemon
cream. Cover it with the third pastry round.
To ice: make a sugar syrup ahead by dissolving 3 tbsp. granulated sugar into 5 tbsp.
water in a saucepan over low heat until the sugar is melted. Bring the mixture to a boil
and boil one minute. Set aside to cool. Beat the jelly in a bowl over another bowl of hot
water until smooth. Transfer the jelly to a pastry bag fitted with a very fine tip and set
aside. Place the icing sugar in a bowl that will fit over another bowl containing hot
water. Add the sugar syrup as needed to make a thick cream or until just spreadable. Add
the lemon juice. Heat gently over the hot water, stirring for about one minute or until it
becomes glossy. Spoon the glaze over the galette in wide horizontal strokes. Immediately
pipe the jelly in stripes about 2 inches apart. Drw a knife at 2 inch intervals through
the jelly and glaze in alternate directions to create a zig-zag pattern. Carefully remove
the parchment paper from the bottom of the galette and refrigerate it until serving time.
Glazed Strawberry Pie
From: Northwest Bounty Cookbook
GrandDad loves fresh strawberry pie.
- 3 cups sliced strawberries
- 1 9-inch baked pie crust
- Topping:
-
- 2 cups mashed strawberries
-
- 1/2 cup cold water
-
- 1 cup sugar
-
- 3 tbsp. cornstarch
- whipping cream
Arrange sliced berries in baked pie shell. Meanwhile, make the topping: Put mashed
strawberries, water, sugar and cornstarch into a medium-sized saucepan. Stir over
medium-high heat until mixture thickens. Pour over uncooked strawberries in pie shell.
Chill until set.
Serve with whipped cream.
Gooseberry Fool
From: Chef Bruce Naftaly of Le Gourmand
- 2 pints gooseberries
- 1 splash of Muscat or Madeira
- 1-1/2 cups heavy cream, whipped
Gooseberry puree for the fool: Combine berries with 1/2 cup sugar and either 1/4 cup of
wine or water in a saucepan. Cook over low heat until fruit is soft. Taste for sweetness
and add more sugar if needed. Remove from heat and work through a strainer to make a
smooth puree. Chill.
Whip cream. Fold chilled fruit puree into whipped cream, just barely mixing them
together to get a well-marbled appearance. Chill and serve in champagne-style dessert
dishes or coupes with nice, crisp shortbread cookies.
Grand Marnier Truffle
From: Suzanne Hunter, Caterer and Instructor
See how-tos for truffles under heading of "chocolate truffles" by Suzanne
Hunter
- 4 oz. semi-sweet chocolate
- 1-1/2 tbsp. Grand Marnier
- 1/4 cup creme fraiche
- 1 orange zest
- semi-sweet chocolate for dipping
Warm the creme fraiche in a saucepan and add the chopped semi-sweet chocolate. Beat
until all the chocolate is melted. Beat in the orange zest finely grated and the Grand
Marnier. Place covered in the refrigerator for 2 to 4 hours. Scrape into balls with a
melon baller. Place in the refrigerator for another 1 to 2 hours. Dip into semi-sweet
chocolate.
Gratin of Roasted Cherries
- 1 cup dry red wine
- 3/4 cup granulated sugar
- 1 (3-inch) cinnamon stick
- 2 whole cloves
- 1 (3-inch) strip lemon zest
- 2 pounds Bing cherries, stemmed and pitted
Combine wine, sugar, cinnamon stick, cloves and lemon zest in a saucepan. Bring to a
boil, reduce the heat and simmer 5 minutes.
Prepare the cherries and place in a shallow baking dish. pour the syrup over the
cherries and bake in a preheated 350-degree oven 30 minutes.
Let the cherries cool a bit in the syrup. Serve warm, room temperature or chilled with
ice cream or sweetened creme fraiche.
Hazelnut Merlot Biscotti
From: Sunset magazine
- 3/4 cup hazelnuts
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 2 large eggs
- 2 tbsp. merlot
- 1 tsp. vanilla
- 2 cups flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
Place nuts in a 9- to 10-inch-wide pan. Bake in a 325 degree oven until nuts are golden
under the skin, 15 to 20 minutes. Pour nuts onto a towel and rub to remove loose skins.
Let nuts cool, lift from towel, and discard brown skins. Coarsely chop nuts.
In a large bowl, beat butter and sugar until well blended. Beat in eggs until fluffy.
Beat in Merlot and vanilla.
Mix flour, baking powder, and salt. Add flour mixture and nuts to butter mixture, stir,
then beat until well blended.
With a spoon, drop 1/2 the dough in dollops down the length of an oiled 12- by 15-inch
baking sheet, keeping dough at least 1 to 1-1/2 inches from center of pan. Repeat with
remaining dough on opposite side of pan. With floured hands, pat each portion into a flat
log about 3/4 inch thick. Bake in a 325 degree oven until logs are lightly browned on top,
about 25 minutes. Remove from oven and let cool about 5 minutes.
On the pan, cut logs crosswise into 1/2-inch thick slices. Tip slices over onto a cut
side. return cookies to oven and bake until the biscotti are browned, 20 to 25 minutes.
Transfer biscotti to racks until cool. Serve or store airtight up to 1 week. Makes about 4
dozen.
Holiday Cut-out Cookies with Armagnac Glaze
- 2 cups plus 2 tbsp. all-purpose flour
- 1/2 scant tsp. baking soda
- 1/2 tsp. cream of tartar
- 1-3/4 sticks (7/8 cup) unsalted butter
- 6 tbsp. granulated sugar
- 1/2 cup confectioners' sugar, sifted
- 1 large egg
- 2 tsp. vanilla extract
- Armagnac Glaze or Cinnamon Sugar
Combine the flour, baking soda, and cream of tartar on a sheet of wax paper and set
aside. In a large mixing bowl, cream the butter until light, using an electric mixer, then
add the sugars and continue beating until light and very fluffy. Beat in the egg and then
the vanilla. Add the flour mixture, one-half at a time, and beat until the dough is smooth
and soft. Divide it into 3 pieces and form each into a rectangular disk about 1/2 inch
thick. Wrap the pieces individually in wax paper and refrigerate for at least 2 hours.
Preheat the oven to 375 degrees. Roll out the dough as thin as possible between sheets
of wax paper or on a lightly floured marble board and cut into small, fancy shapes. Using
a spatula, transfer the cookies to an ungreased cookie sheet, leaving an inch between
each. Refrigerate the scraps as they accumulate and roll them out once more. If you are
going to finish the c | 