Home Party Dessert Recipe
6/17/2009
Caramel Peach Buckle
For the Caramel Sauce:
3/4 cup whipping cream
1/4 cup water
1 cup sugar
For the Crumb Topping:
2 t ground cinnamon
1 cup light brown sugar, packed
1 cup flour, unsifted
12 T cold unsalted butter, cut into tablespoon sizes
For the Cake:
4 cups flour
1 T baking powder
3/4 t salt
6 oz soft unsalted butter
1 1/3 cups sugar
2 large eggs
2 t vanilla extract
3/4 t pure almond extract
1 cup whole milk
4 cups peeled, pitted and sliced peaches
>how to make<
(To prepare Caramel Sauce)
*Heat cream in small saucepan, but do not boil.
*Combine water and sugar in heavy-bottomed saucepan and cook, covered, over low heat until sugar dissolves, about 5 minutes, stirring occasionally.
*Uncover, increase heat to medium-high and bring to boil.
*Boil mixture until sugar melts, caramelizes and turns dark golden color, about 5 minutes. Watch carefully.
*Remove from heat and slowly and carefully add hot cream.(Mixture will bubble up.)
*Return saucepan to low heat to cook until caramel is completely dissolved and mixture is smooth, 1 to 2 minutes.
*Set aside to cool or refrigerate up to 1 week.
(To prepare Crumb Topping)
*Mix cinnamon, brown sugar and flour in large bowl.
*Using pastry blender or electric mixer on low speed, combine butter with flour mixture until crumbs form. Set aside.
(To prepare Cake)
*Sift together flour, baking powder and salt and set aside.
*Mix butter and sugar in large bowl of electric mixer on medium speed until mixture is smooth and lightened in color.
*Add eggs, 1 at a time, then beat 1 minute.
*Add vanilla and almond extract to milk.
*On low speed, add flour mixture alternately with milk mixture.
*Mix peach slices with 1/2 cup Caramel Sauce and stir into batter.
*Sprinkle with Crumb Topping.
*Drizzle remaining 1/2 cup sauce evenly over crumbs.
*Bake at 325 degrees 50 to 55 minutes until wood pick inserted in center comes out clean.
*Reverse pan in oven after 35 minutes of baking.
*Transfer to wire rack to cool.
*Cut into squares to serve.
*Cover and store at room temperature up to 2 days.
-makes 12 servings-
For the Caramel Sauce:
3/4 cup whipping cream
1/4 cup water
1 cup sugar
For the Crumb Topping:
2 t ground cinnamon
1 cup light brown sugar, packed
1 cup flour, unsifted
12 T cold unsalted butter, cut into tablespoon sizes
For the Cake:
4 cups flour
1 T baking powder
3/4 t salt
6 oz soft unsalted butter
1 1/3 cups sugar
2 large eggs
2 t vanilla extract
3/4 t pure almond extract
1 cup whole milk
4 cups peeled, pitted and sliced peaches
>how to make<
(To prepare Caramel Sauce)
*Heat cream in small saucepan, but do not boil.
*Combine water and sugar in heavy-bottomed saucepan and cook, covered, over low heat until sugar dissolves, about 5 minutes, stirring occasionally.
*Uncover, increase heat to medium-high and bring to boil.
*Boil mixture until sugar melts, caramelizes and turns dark golden color, about 5 minutes. Watch carefully.
*Remove from heat and slowly and carefully add hot cream.(Mixture will bubble up.)
*Return saucepan to low heat to cook until caramel is completely dissolved and mixture is smooth, 1 to 2 minutes.
*Set aside to cool or refrigerate up to 1 week.
(To prepare Crumb Topping)
*Mix cinnamon, brown sugar and flour in large bowl.
*Using pastry blender or electric mixer on low speed, combine butter with flour mixture until crumbs form. Set aside.
(To prepare Cake)
*Sift together flour, baking powder and salt and set aside.
*Mix butter and sugar in large bowl of electric mixer on medium speed until mixture is smooth and lightened in color.
*Add eggs, 1 at a time, then beat 1 minute.
*Add vanilla and almond extract to milk.
*On low speed, add flour mixture alternately with milk mixture.
*Mix peach slices with 1/2 cup Caramel Sauce and stir into batter.
*Sprinkle with Crumb Topping.
*Drizzle remaining 1/2 cup sauce evenly over crumbs.
*Bake at 325 degrees 50 to 55 minutes until wood pick inserted in center comes out clean.
*Reverse pan in oven after 35 minutes of baking.
*Transfer to wire rack to cool.
*Cut into squares to serve.
*Cover and store at room temperature up to 2 days.
-makes 12 servings-
Labels: buckle recipe, caramel peach buckle, caramel sauce, crumb topping, peach buckle
6/02/2009
Raspberry-Filled Chocolate Mousse
9 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1/2 cup sugar
3 T water
3 T light corn syrup
3 large egg whites
1/2 t cream of tartar
2 1/2 cups chilled whipping cream
2 t vanilla extract
2 1/2 pint baskets fresh raspberries
1 T powdered sugar
>how to make<
*Combine semisweet chocolate and unsweetened chocolate in large metal bowl.
*Set over saucepan of simmering water and stir until melted.
Remove bowl from over water. Cool to lukewarm.
*Combine 1/2 cup sugar, water and corn syrup in heavy small saucepan.
*Stir over medium heat until sugar dissolves.
*Increase heat to high and boil until syrup registers 238 degrees on candy thermometer, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
*Gradually add boiling syrup to egg whites, eating until meringue is stiff and cool, about 5 minutes.
*Whisk 1/3 of egg whites into lukewarm chocolate to lighten.
*Fold remaining whites into chocolate.
*In large bowl, beat 1 1/2 cups cream and 1 t vanilla to soft peaks.
*Fold into chocolate mixture.
*Set aside 1/2 cup raspberries for garnish.
*Divide half of chocolate mixture among 8 large stemmed glasses.
*Sprinkle remaining raspberries over mousse, placing some berries against sides of each glass.
*Spoon remaining chocolate mousse over raspberries, dividing evenly.
*Refrigerate at least 3 hours or overnight.
*Beat remaining 1 cup whipping cream, 1 t vanilla and powdered sugar to soft peaks.
*Spoon whipped cream mixture over mousse in each glass.
*Scatter reserved raspberries over.
-makes 8-
9 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1/2 cup sugar
3 T water
3 T light corn syrup
3 large egg whites
1/2 t cream of tartar
2 1/2 cups chilled whipping cream
2 t vanilla extract
2 1/2 pint baskets fresh raspberries
1 T powdered sugar
>how to make<
*Combine semisweet chocolate and unsweetened chocolate in large metal bowl.
*Set over saucepan of simmering water and stir until melted.
Remove bowl from over water. Cool to lukewarm.
*Combine 1/2 cup sugar, water and corn syrup in heavy small saucepan.
*Stir over medium heat until sugar dissolves.
*Increase heat to high and boil until syrup registers 238 degrees on candy thermometer, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
*Gradually add boiling syrup to egg whites, eating until meringue is stiff and cool, about 5 minutes.
*Whisk 1/3 of egg whites into lukewarm chocolate to lighten.
*Fold remaining whites into chocolate.
*In large bowl, beat 1 1/2 cups cream and 1 t vanilla to soft peaks.
*Fold into chocolate mixture.
*Set aside 1/2 cup raspberries for garnish.
*Divide half of chocolate mixture among 8 large stemmed glasses.
*Sprinkle remaining raspberries over mousse, placing some berries against sides of each glass.
*Spoon remaining chocolate mousse over raspberries, dividing evenly.
*Refrigerate at least 3 hours or overnight.
*Beat remaining 1 cup whipping cream, 1 t vanilla and powdered sugar to soft peaks.
*Spoon whipped cream mixture over mousse in each glass.
*Scatter reserved raspberries over.
-makes 8-
Labels: chocolate mousse, raspberries-filled
