Home Party Dessert Recipe
1/21/2014
Chocolate Cake with Caramel Pecan Filling
(for caramel pecan filling)
1/2 cup all purpose flour
2 cups granulated sugar
1/2 t salt
3 cups heavy cream
10 T unsalted butter
2 cups toasted pecans, crushed
(for chocolate cake)
2 1/2 cups cake flour
1 t baking soda
3/4 t salt
6 oz unsweetened chocolate
3/4 cup unsalted butter
2 cups packed brown sugar
5 large eggs, lightly beaten
2 1/2 t vanilla extract
1 1/2 cups sour cream
1 1/2 cups boiling water
confectioner's sugar for dusting
>how to make<
(for filling)
*Blend the flour, sugar, and salt together.
*Put the cream and butter in a heavy saucepan, place over medium heat, and bring to a simmer.
*Whisk in the flour mixture and reduce the heat to low.
*Cook, stirring often with a wooden spoon about 20 minutes.
*Let cool, and stir in the pecans.
(This filling will keep for up to 2 weeks in the refrigerator.)
(for cake)
*Preheat the oven to 350 degrees.
*Butter or spray an 11" springform pan with nonstick cooking spray.
*Sift together the flour, baking soda, and salt and set aside.
*Melt the chocolate in the top of a double boiler and keep warm.
*Cream the butter and brown sugar in a heavy duty mixer until light and fluffy.
*Add the eggs, in batches, blending well after each addition.
*Mix in the vanilla extract.
*Pour the chocolate into the butter mixture in a steady stream.
*Scrape down the sides of the bowl and continue to mix until thoroughly combined.
*Beginning and ending with the dry ingredients, alternately add the sour cream and dry ingredients, in batches, stirring to incorporate after each addition.
*Scrape down the bowl and mix until smooth.
*With the mixer running, carefully pour in the boiling water.
*Stir until just blended.
*Pour into the cake pan.
*Bake for 60 minutes, or until a toothpick comes out clean when inserted in the center.
*Cool in the pan for 3 to 5 minutes, then turn the cake out onto a wire rack to cool completely.
*When ready to finish the cake, slice it horizontally into 3 even layers.
*Spread the filling out in an even layer over the bottom piece of the cake.
*Center the middle layer over the bottom and reapeat.
*Place the remaining layer on top and dust with confectioner's sugar just before slicing.
-serves 12 to 16-
(for caramel pecan filling)
1/2 cup all purpose flour
2 cups granulated sugar
1/2 t salt
3 cups heavy cream
10 T unsalted butter
2 cups toasted pecans, crushed
(for chocolate cake)
2 1/2 cups cake flour
1 t baking soda
3/4 t salt
6 oz unsweetened chocolate
3/4 cup unsalted butter
2 cups packed brown sugar
5 large eggs, lightly beaten
2 1/2 t vanilla extract
1 1/2 cups sour cream
1 1/2 cups boiling water
confectioner's sugar for dusting
>how to make<
(for filling)
*Blend the flour, sugar, and salt together.
*Put the cream and butter in a heavy saucepan, place over medium heat, and bring to a simmer.
*Whisk in the flour mixture and reduce the heat to low.
*Cook, stirring often with a wooden spoon about 20 minutes.
*Let cool, and stir in the pecans.
(This filling will keep for up to 2 weeks in the refrigerator.)
(for cake)
*Preheat the oven to 350 degrees.
*Butter or spray an 11" springform pan with nonstick cooking spray.
*Sift together the flour, baking soda, and salt and set aside.
*Melt the chocolate in the top of a double boiler and keep warm.
*Cream the butter and brown sugar in a heavy duty mixer until light and fluffy.
*Add the eggs, in batches, blending well after each addition.
*Mix in the vanilla extract.
*Pour the chocolate into the butter mixture in a steady stream.
*Scrape down the sides of the bowl and continue to mix until thoroughly combined.
*Beginning and ending with the dry ingredients, alternately add the sour cream and dry ingredients, in batches, stirring to incorporate after each addition.
*Scrape down the bowl and mix until smooth.
*With the mixer running, carefully pour in the boiling water.
*Stir until just blended.
*Pour into the cake pan.
*Bake for 60 minutes, or until a toothpick comes out clean when inserted in the center.
*Cool in the pan for 3 to 5 minutes, then turn the cake out onto a wire rack to cool completely.
*When ready to finish the cake, slice it horizontally into 3 even layers.
*Spread the filling out in an even layer over the bottom piece of the cake.
*Center the middle layer over the bottom and reapeat.
*Place the remaining layer on top and dust with confectioner's sugar just before slicing.
-serves 12 to 16-
Labels: chocolate cake recipe, layer cake recipe, pecan filling recipe
1/07/2014
Sweet Potato Sonker
(for pie)
2 x 15oz boxes Pillsbury Just Unroll! Pie Crust
1 large egg, beaten
2 cups apple cider
4 lbs sweet potatoes, peeled, quartered lenghwise, and sliced 1/4" thick
1 cup packed light brown sugar
4 T unsalted butter, softened
2.5 T all purpose flour
2 T lemon juice
a t vanilla extract
3/4 t ground cinnamon
1/2 t ground allspice
1/4 t salt
1 T granulated sugar
(for custard sauce)
2 cups whole milk
1/4 cup sugar
2 t cornstarch
1/4 t ground cinnamon
1/8 t salt
1.5 t vanilla extract
>hot to make<
(for pie)
*Working on lightly floured counter, unroll 2 dough rounds.
*Brush half of 1 round with egg and overlap with second round.
*Roll out dough to 17" x 13" rectangle and fit into 13" x 9" baking dish.
*Cover with plastic wrap and refrigerate for 30 minutes.
*Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg.
*Trim dough into rectangle and cut into ten 1" strips.
*Transfer dough strips to parchment lined rimmed baking sheet, cover with plastic, and refrigerate for 30 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Bring cider to boil in Dutch oven.
*Place steamer basket in Dutch oven and fill with sweet potatoes.
*Reduce heat to medium and cook, covered, until potatoes are nearly tender, 20 to 30 minutes.
*Remove and reserve sweet potatoes, leaving cider in pot.
*Cook cider over high heat until reduced to 1/2 cup, about 5 minutes.
*Combine drained sweet potatoes, brown sugar, reduced cider, butter, flour, lemon juice, vanilla, 1/2 t cinnamon, allspice, and salt in large bowl.
*Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes.
*Scrape cooled sweet potato mixture into dough lined dish and press into even layer.
*Brush edges of dough with reserved egg.
*With long side of dish facing you, lay 4 dough strips lenghwise over sweet potato mixture.
*Weave remaining 6 strips into lattice pattern.
*Press dough strips into bottom crust and trim edxcess.
*Fold dough sides inward under lip of baking dish and crimp with fork.
*Combine granulated sugar and remaining 1/4 t cinnamon in bowl.
*Brush dough with reserved egg and sprinkle with cinnamon sugar.
*Cover with aluminum foil and bake for 15 minutes.
*Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway ghrough baking.
*Let sonker cool on wire rack for at least 1.5 hours before serving.
(for custard sauce)
*Meanwhile, bring milk, sugar, cornstarch, cinnamon, and salt to simmer in medium saucepan over medium heat.
*Reduce heat to medium low and cook, whisking frequently, until slightly thickened, about 15 minutes.
*Off heat, add vanilla.
*Transfer to bowl and let cool to room temperature, about 30 minutes.
*Serve with sonker.
-serves 12-
Note: This recipe came from "Cook's Country".
(for pie)
2 x 15oz boxes Pillsbury Just Unroll! Pie Crust
1 large egg, beaten
2 cups apple cider
4 lbs sweet potatoes, peeled, quartered lenghwise, and sliced 1/4" thick
1 cup packed light brown sugar
4 T unsalted butter, softened
2.5 T all purpose flour
2 T lemon juice
a t vanilla extract
3/4 t ground cinnamon
1/2 t ground allspice
1/4 t salt
1 T granulated sugar
(for custard sauce)
2 cups whole milk
1/4 cup sugar
2 t cornstarch
1/4 t ground cinnamon
1/8 t salt
1.5 t vanilla extract
>hot to make<
(for pie)
*Working on lightly floured counter, unroll 2 dough rounds.
*Brush half of 1 round with egg and overlap with second round.
*Roll out dough to 17" x 13" rectangle and fit into 13" x 9" baking dish.
*Cover with plastic wrap and refrigerate for 30 minutes.
*Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg.
*Trim dough into rectangle and cut into ten 1" strips.
*Transfer dough strips to parchment lined rimmed baking sheet, cover with plastic, and refrigerate for 30 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Bring cider to boil in Dutch oven.
*Place steamer basket in Dutch oven and fill with sweet potatoes.
*Reduce heat to medium and cook, covered, until potatoes are nearly tender, 20 to 30 minutes.
*Remove and reserve sweet potatoes, leaving cider in pot.
*Cook cider over high heat until reduced to 1/2 cup, about 5 minutes.
*Combine drained sweet potatoes, brown sugar, reduced cider, butter, flour, lemon juice, vanilla, 1/2 t cinnamon, allspice, and salt in large bowl.
*Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes.
*Scrape cooled sweet potato mixture into dough lined dish and press into even layer.
*Brush edges of dough with reserved egg.
*With long side of dish facing you, lay 4 dough strips lenghwise over sweet potato mixture.
*Weave remaining 6 strips into lattice pattern.
*Press dough strips into bottom crust and trim edxcess.
*Fold dough sides inward under lip of baking dish and crimp with fork.
*Combine granulated sugar and remaining 1/4 t cinnamon in bowl.
*Brush dough with reserved egg and sprinkle with cinnamon sugar.
*Cover with aluminum foil and bake for 15 minutes.
*Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway ghrough baking.
*Let sonker cool on wire rack for at least 1.5 hours before serving.
(for custard sauce)
*Meanwhile, bring milk, sugar, cornstarch, cinnamon, and salt to simmer in medium saucepan over medium heat.
*Reduce heat to medium low and cook, whisking frequently, until slightly thickened, about 15 minutes.
*Off heat, add vanilla.
*Transfer to bowl and let cool to room temperature, about 30 minutes.
*Serve with sonker.
-serves 12-
Note: This recipe came from "Cook's Country".
Labels: North Carolina pie recipe, sweet potato pie recipe, Sweet Potato Sonker recipe
