Home Party Dessert Recipe
6/28/2012
Red Velvet Cake with Raspberries and Blueberries
(for cake)
2 1/4 cups sifted cake flour (sifted, then measured)
2 T unsweetened cocoa poqder
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
1 T red fod coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
(for frosting)
2x8oz packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 T vanilla extract
2 1/2 cups powdered sugar
(for decoration)
3x1/2 pt containers raspberries
3x1/2 pt containers blueberries
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Butter and flour two 9" cake pans with 1 1/2" high sides.
*Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl.
*Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
*Using electric mizer, beat sugar and butter in large bowl until well blended.
*Beat in eggs 1 at a time.
*Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
*Divide batter between prepared pans.
*Bake cakes until tester inserted into center comes out clean, about 27 minutes.
*Cool in pans on racks 10 minutes.
*Cut around pan sides to loosen cakes.
*Turn cakes out onto racks, cool completely.
(for forsting)
*Using electric mixer, beat cream cheese and butter in large bowl until smooth.
*Beat in vanilla.
*Add sugar and beat until smooth.
(for assembling)
*Place 1 cake layer, flat side upp, on platter.
*Spread 1 cup frosting over.
*Arrange 1 container raspberries and 1/2 container blueberries atop frosting, pressing lightly to adhere.
*Top with second cake layer, flat side down.
*Spread remaining frosting over top and sides of cake.
*Arrange remaining berries decoratively over top of cake.
-serves 12-
Note: This recipe was taken from "bon appetit desserts".
(for cake)
2 1/4 cups sifted cake flour (sifted, then measured)
2 T unsweetened cocoa poqder
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
1 T red fod coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
(for frosting)
2x8oz packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 T vanilla extract
2 1/2 cups powdered sugar
(for decoration)
3x1/2 pt containers raspberries
3x1/2 pt containers blueberries
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Butter and flour two 9" cake pans with 1 1/2" high sides.
*Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl.
*Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
*Using electric mizer, beat sugar and butter in large bowl until well blended.
*Beat in eggs 1 at a time.
*Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
*Divide batter between prepared pans.
*Bake cakes until tester inserted into center comes out clean, about 27 minutes.
*Cool in pans on racks 10 minutes.
*Cut around pan sides to loosen cakes.
*Turn cakes out onto racks, cool completely.
(for forsting)
*Using electric mixer, beat cream cheese and butter in large bowl until smooth.
*Beat in vanilla.
*Add sugar and beat until smooth.
(for assembling)
*Place 1 cake layer, flat side upp, on platter.
*Spread 1 cup frosting over.
*Arrange 1 container raspberries and 1/2 container blueberries atop frosting, pressing lightly to adhere.
*Top with second cake layer, flat side down.
*Spread remaining frosting over top and sides of cake.
*Arrange remaining berries decoratively over top of cake.
-serves 12-
Note: This recipe was taken from "bon appetit desserts".
Labels: Independence Day cake recipe, Independence Day dessert recipe, Red Velvet Cake recipe
6/13/2012
Blueberry Lemon Tiramisu
(for Lemon Curd)
2 large lemons
3 large egg yolks
2 large eggs
1/3 cup sugar
6 T butter
(for Blueberry Sauce)
6 cups blueberries
1 cup confectioners' sugar
6 T water
1 T fresh lemon juice
(for syrup)
1 lemon
1/4 cup sugar
1/4 cup water
(others)
7 oz Italian-style ladyfingers
8 oz mascarpone cheese
1/2 cup heavy cream
>how to make<
(Lemon Curd)
*Prepare lemon curd: From 2 lemons, finely grate 1 T peel and squeeze 1/3 cup juice.
*In heavy nonreactive 2 qt saucepan, whisk grated lemon pee and juice, egg yolks, whole eggs, and sugar just until mixed.
*Add butter and cook over low heat, stirring constantly, until mixture coats spoon (do not boil, or mixture will curdle).
*Pour lemon curd through sieve into howl; press plastic directly wrap onto surface and refrigerate until cool, about 45 minutes.
(Blueberry Sauce)
*In nonreactive 2 qt saucepan, heat blueberries, 1/2cup confectioners' sugar, and water to boiling over medium-high heat.
*Reduce heat to medium and cook, stirring occasionally, until berries have softened and sauce has thickened slightly, 5 to 8 minutes.
*Remove saucepan from heat; stir in 1 t lemon juice.
*Taste and stir in additional lemon juice and sugar, if desired.
*Cool to room temperature.
(Syrup)
*From lemon, peel 3 strips(3" by 3/4" each) peel.
*In nonreactive 1 qt saucepan, heat peel, sugar, and water over medium heat, stirring occasionally, until sugar dissolves and mixture boils.
*Pour sugar syrup into bowl; cool to room temperature.
(Assemble)
*Line bottom and short sides of 13" by 9" baking dish with ladyfingers.
*Remove lemon peel from syrup and discard.
*Brush ladyfingers with syrup.
*Spread blueberry sauce over ladyfingers in bottom of dish.
*In large bowl, whisk cooled lemon curd, mascarpone, and cream until smooth.
*Spoon mascarpone mixture evenly over blueberry sauce, spreading to cover completely.
*Cover and refrigerate until well chilled, at least 6 hours or up to overnight.
-serves 12-
Note: This recipe was taken from "Best-Loved Desserts".
(for Lemon Curd)
2 large lemons
3 large egg yolks
2 large eggs
1/3 cup sugar
6 T butter
(for Blueberry Sauce)
6 cups blueberries
1 cup confectioners' sugar
6 T water
1 T fresh lemon juice
(for syrup)
1 lemon
1/4 cup sugar
1/4 cup water
(others)
7 oz Italian-style ladyfingers
8 oz mascarpone cheese
1/2 cup heavy cream
>how to make<
(Lemon Curd)
*Prepare lemon curd: From 2 lemons, finely grate 1 T peel and squeeze 1/3 cup juice.
*In heavy nonreactive 2 qt saucepan, whisk grated lemon pee and juice, egg yolks, whole eggs, and sugar just until mixed.
*Add butter and cook over low heat, stirring constantly, until mixture coats spoon (do not boil, or mixture will curdle).
*Pour lemon curd through sieve into howl; press plastic directly wrap onto surface and refrigerate until cool, about 45 minutes.
(Blueberry Sauce)
*In nonreactive 2 qt saucepan, heat blueberries, 1/2cup confectioners' sugar, and water to boiling over medium-high heat.
*Reduce heat to medium and cook, stirring occasionally, until berries have softened and sauce has thickened slightly, 5 to 8 minutes.
*Remove saucepan from heat; stir in 1 t lemon juice.
*Taste and stir in additional lemon juice and sugar, if desired.
*Cool to room temperature.
(Syrup)
*From lemon, peel 3 strips(3" by 3/4" each) peel.
*In nonreactive 1 qt saucepan, heat peel, sugar, and water over medium heat, stirring occasionally, until sugar dissolves and mixture boils.
*Pour sugar syrup into bowl; cool to room temperature.
(Assemble)
*Line bottom and short sides of 13" by 9" baking dish with ladyfingers.
*Remove lemon peel from syrup and discard.
*Brush ladyfingers with syrup.
*Spread blueberry sauce over ladyfingers in bottom of dish.
*In large bowl, whisk cooled lemon curd, mascarpone, and cream until smooth.
*Spoon mascarpone mixture evenly over blueberry sauce, spreading to cover completely.
*Cover and refrigerate until well chilled, at least 6 hours or up to overnight.
-serves 12-
Note: This recipe was taken from "Best-Loved Desserts".
Labels: Blueberry recipe, Summer dessert recipe, Tiramisu recipe
