Home Party Dessert Recipe
10/30/2015
Pumpkin Torte with Rum-Butter Cream
(for Torte)
1 1/2 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1 t cocoa
1 t ground cinnamon
1 t ground nutmeg
1 t ground cloves
1 t ground ginger
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup pumpkin
(for Rum-Butter Cream)
2/3 cup sugar
3 T water
1 egg
3 egg yolks
1 cup unsalted butter, softened
3 T rum
>how to make<
(for Torte)
*Preheat oven to 325 degrees.
*Combine the flour, baking soda, salt, baking powder, cocoa and spices in a medium bowl.
*Beat the sugar and vegetable oil in a large mixer bowl on medium speed until smooth, about 5 minutes.
*Add the eggs one at a time to the sugar-oil mixture, beating until light and fluffy.
*Beat in the flour mixture alternately with the pumpkin at low speed.
*Pour the batter into a lightly greased 9" round cake pan, lined with wax paper.
*Bake about 45 minutes, or until a wooden pick inserted in the center comes out clean.
*Cool in the pan 10 minutes; remove from the pan.
*Remove wax paper.
*Cool completely on a wire rack.
(for Rum-Butter Cream)
*Boil the sugar and water in a small, heavy saucepan over low heat until a drop of the mixture forms a soft ball in cold water.
(The mixture will be 234 degrees to 236 degrees, on a candy thermometer.)
*Beat the egg and egg yolks slightly in the top of a double boiler.
*Pour the boiling sugar syrup in a slow, steady stream into the beaten eggs, while beating at high speed.
*Place the top of the double boiler over simmering water on low to medium heat.
*Beat until the mixture is light and fluffy, about 6 minutes.
*Place the top of the double boiler in a large bowl filled with ice.
*Continue beating on high speed until the mixture is cold, about 10 minutes.
*Spoon the mixture into a large mixer bowl.
*Beat in 3/4 cup of the butter, 1 T at a time, on high speed, until thick and creamy.
*Beat in the rum and remaining butter alternately, 1 T at a time; beat until smooth.
*Refrigerate covered, 30 minutes.
(for assembly)
*Slice the cake horizontally into 2 layers.
*Spread about 1/2 cup frosting between the layers.
*Spread the side and top of the cake with the remaining frosting.
*Refrigerate.
*Remove from refrigerator 30 minutes before serving.
-makes 10-
(for Torte)
1 1/2 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1 t cocoa
1 t ground cinnamon
1 t ground nutmeg
1 t ground cloves
1 t ground ginger
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup pumpkin
(for Rum-Butter Cream)
2/3 cup sugar
3 T water
1 egg
3 egg yolks
1 cup unsalted butter, softened
3 T rum
>how to make<
(for Torte)
*Preheat oven to 325 degrees.
*Combine the flour, baking soda, salt, baking powder, cocoa and spices in a medium bowl.
*Beat the sugar and vegetable oil in a large mixer bowl on medium speed until smooth, about 5 minutes.
*Add the eggs one at a time to the sugar-oil mixture, beating until light and fluffy.
*Beat in the flour mixture alternately with the pumpkin at low speed.
*Pour the batter into a lightly greased 9" round cake pan, lined with wax paper.
*Bake about 45 minutes, or until a wooden pick inserted in the center comes out clean.
*Cool in the pan 10 minutes; remove from the pan.
*Remove wax paper.
*Cool completely on a wire rack.
(for Rum-Butter Cream)
*Boil the sugar and water in a small, heavy saucepan over low heat until a drop of the mixture forms a soft ball in cold water.
(The mixture will be 234 degrees to 236 degrees, on a candy thermometer.)
*Beat the egg and egg yolks slightly in the top of a double boiler.
*Pour the boiling sugar syrup in a slow, steady stream into the beaten eggs, while beating at high speed.
*Place the top of the double boiler over simmering water on low to medium heat.
*Beat until the mixture is light and fluffy, about 6 minutes.
*Place the top of the double boiler in a large bowl filled with ice.
*Continue beating on high speed until the mixture is cold, about 10 minutes.
*Spoon the mixture into a large mixer bowl.
*Beat in 3/4 cup of the butter, 1 T at a time, on high speed, until thick and creamy.
*Beat in the rum and remaining butter alternately, 1 T at a time; beat until smooth.
*Refrigerate covered, 30 minutes.
(for assembly)
*Slice the cake horizontally into 2 layers.
*Spread about 1/2 cup frosting between the layers.
*Spread the side and top of the cake with the remaining frosting.
*Refrigerate.
*Remove from refrigerator 30 minutes before serving.
-makes 10-
Labels: Pumpkin Torte recipe, Rum-Butter Cream recipe, torte recipe
10/13/2015
Skillet Apple Pie
(for crust)
1 cup all purpose flour
1 T sugar
1/2 t table salt
2 T vegetable shortening, chilled
6 T cold unsalted butter, cut into 1/4" pieces
3 to 4 T ice water
(for filling)
1/2 cup apple cider
1/3 cup maple syrup
2 T fresh lemon juice
2 t cornstarch
1/8 t ground cinnamon
2 T unsalted butter
2 1/2 lbs sweet apples and tart apples, peeled, cored, halved, and cut into 1/2" thick wedges
1 egg white, lightly beatedn
2 t sugar
>how to make<
(for crust)
*Pulse flour, sugar, and salt in food processor until combined.
*Add shortening and process until mixture has texture of coarse sand, about ten 1 second pulses.
*Scatter butter peices over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 second pulses.
*Transfer mixture to medium bowl.
*Sprinkle 3 T ice water over mixture.
*With blade of rubber spatula, use folding motion to mix.
*Press down on dough with broad side of spatula until dough sticks together, adding up to 1 T ore ice water if dough does not come together.
*Turn dough out onto sheet of plastic wrap and flatten into 4" disk.
*Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out.
(If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
(for filling)
*Heat oven to 500 degrees.
*Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
*Heat butter in 12" heatproof skillet olver medium high heat.
When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes.
*Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
*Set aside to cool slightly.
(for assembling)
*Roll out dough on lightly floured work surface, or between 2 large sheetsof plastic wrap, to 11" circle.
*Roll dough loosely around rolling pin and unroll over apple filling.
*Brush dough with egg white and sprinkle with sugar.
*With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
*Bake until apples are tender and crust is a deep golden brown, about 20 minutes.
*Let cool 15 minutes; serve.
-serves 6-
Note: I found this recipe in "America's Test Kitchen".
(for crust)
1 cup all purpose flour
1 T sugar
1/2 t table salt
2 T vegetable shortening, chilled
6 T cold unsalted butter, cut into 1/4" pieces
3 to 4 T ice water
(for filling)
1/2 cup apple cider
1/3 cup maple syrup
2 T fresh lemon juice
2 t cornstarch
1/8 t ground cinnamon
2 T unsalted butter
2 1/2 lbs sweet apples and tart apples, peeled, cored, halved, and cut into 1/2" thick wedges
1 egg white, lightly beatedn
2 t sugar
>how to make<
(for crust)
*Pulse flour, sugar, and salt in food processor until combined.
*Add shortening and process until mixture has texture of coarse sand, about ten 1 second pulses.
*Scatter butter peices over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 second pulses.
*Transfer mixture to medium bowl.
*Sprinkle 3 T ice water over mixture.
*With blade of rubber spatula, use folding motion to mix.
*Press down on dough with broad side of spatula until dough sticks together, adding up to 1 T ore ice water if dough does not come together.
*Turn dough out onto sheet of plastic wrap and flatten into 4" disk.
*Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out.
(If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
(for filling)
*Heat oven to 500 degrees.
*Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
*Heat butter in 12" heatproof skillet olver medium high heat.
When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes.
*Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
*Set aside to cool slightly.
(for assembling)
*Roll out dough on lightly floured work surface, or between 2 large sheetsof plastic wrap, to 11" circle.
*Roll dough loosely around rolling pin and unroll over apple filling.
*Brush dough with egg white and sprinkle with sugar.
*With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
*Bake until apples are tender and crust is a deep golden brown, about 20 minutes.
*Let cool 15 minutes; serve.
-serves 6-
Note: I found this recipe in "America's Test Kitchen".
Labels: Apple pie recipe, pie recipe, sikillet apple pie recipe
