Home Party Dessert Recipe

Valentine Candies and Cookies

2012-02-08T15:32:00.000-08:00

[Conversation Hearts]

1/4 oz packet unflavored gelatin
1/2 cup water
2 t light corn syrup
2 lbs and more confectioners' sugar
food colors
flavoring extracts
food coloring markers

>how to make<

*Place the gelatin, water, and corn syrup in a small microwave safe bowl.
*Stir until the gelatin is well distributed.
*Microwave the mixture for 30 seconds and stir again. making sure the gelatin has dissolved.
*Pour the gelatin mixture into the bowl of a large stand mixer fitted with the paddle attachment.
*Add 1 cup of powdered sugar and mix a low speed until the mixture is smooth.
*Add another cup of sugar, again mixing on low speed until it liquefies.
*Continue to add powdered sugar, one cup at a time, until the full 2 lbs of powdered sugar has been added.

*Dust your counter top with confectioners' sugar and scrape the candy out onto the work surface; it will be very sticky.
*Generously dust the top of the ball of candy with powdered sugar and knead the candy like bread dough: fold the ball of dough over onto itself, then use the heel of your hand to push it forward and down.
*Give the candy a quarter turn and repeat the process, dusting it with more powdered sugar as often as necessary to prevent it from sticking.
*Knead until the candy is no longer sticky.

*Decide how many colors/flavors of conversation hearts you want to make, and divide the candy dough into that many portions.
*Flatten each portion into a palm size disc.
*Add a few drops of food coloring and flavoring extract to the center of the disc and fold it over on itself.
*Knead the dough ball, just as you did before, until the color is evenly dispersed throughout the candy and all streaks have disappeared.
*Repeat this process with the remaining candy balls and colors/flavors.

*Dust the work surface and a rolling pin with confectioners' sugar, and roll out one of the candy balls to your desired thickness.(Store bought hearts are about 1/4" thick.)
*Use heart shaped cutters to cut the rolled candy.
*Transfer the hearts to a baking sheet lined with parchment paper.
*Repeat with the remaining candy balls.

*Allow your hearts to air day for at least 24 hours before you write on them.
(This is important because any extra moisture in the hearts will cause the ink to run and look blurry.)
*When the candies are thoroughly day, use the food writing markers to write messages or draw designs on the hearts.
*Store your heats in an airtight container at room temperature.

-makes about 200 small hearts-

Note: This recipe is taken from "Cake Spy" by Jessie Oleson.

[Coffee Toffee Shortbread]

1 cup butter, softened
1/2 cup firmly packed light brown sugar
1 T instant espresso powder
1 T hot water
2 1/4 cups all purpose flour
1/8 t salt
1/2 cup toffee bits

>how to make<

*Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
*Stir together espresso powder and water.
*Add to butter mixture, stirring well.
*Combine flour and salt; gradually add to butter mixture, beating at low speed until blended.
*Stir in toffee bits.
*Cover and chill dough 30 minutes.
*Roll dough to 1/2" thickness on a lightly floured surface.
*Cut with a 2 1/2" round cutter.
*Place 2" apart on ungreased baking sheets.
*Bake at 275 degrees for 50 minutes.
*Cool 2 minutes on baking sheets.
*Remove to wire racks to cool completely.

-makes about 3 dozen-

Note: This recipe is from "Southern Living best loved cookies".

[Salted Peanut Toffee Cookies]

1 1/3 cups unbleached all purpose flour
1/2 t baking soda
3/4 t fine sea salt
8 T unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 t vanilla extract
1 cup salted chunky peanut butter
5 oz toffee peanuts, coarsely chopped

>how to make<

*Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
*In a large bowl, mix the melted butter with the sugars.
*Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
*Cover the dough and refrigerate for an hour or two and up to 2 days.

*Preheat the oven to 325 degrees.
*Pour the chopped nuts int a shallow bowl.
*Scoop about 2 level teaspoons of dough for each cookie, shape into a 1" ball or a fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots.
*Place 2" apart on the lined or greased pans.

*Bake the cookies for 15 to 18 minutes, until they are lightly colored on top.
*Rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.
*Cool the cookies completely before storing.
(Maybe kept in an airtight container for at least 2 weeks.)

-makes about 56 cookies-

Note: This recipe is taken from "Chewy Gooey Crispy Crunchy melt-in-your-mouth-cookies" by Alice Medrich.

Chocolate Madeleines

2012-01-22T18:09:00.000-08:00

(for madeleines)

1 stick plus 2 T unsalted butter
3 oz semisweet chocolate
2 T cocoa powder
3/4 cup granulated sugar
1 1/4 cups sifted all-purpose flour
pinch salt
3 eggs
2 egg yolks
1 t vanilla extract

(for cocoa frosting)

3 T unsalted butter
1/2 t vanilla extract
1 T cocoa powder
2 drops red food coloring
1 egg
1 cup confectioners' sugar, sifted after measuring

(for decoration)

1 oz bittersweet chocolate
12 silver candy pearls

>how to make<

(for madeleines)
*Preheat oven to 350 degrees.
*Lightly grease or butter the indentations of a madeleine mold.
*Melt the butter and chocolate over low heat and stir until chocolate is melted. Set aside.
*Combine cocoa, sugar, flour, and salt in a sauce pan.
*In a bowl, lightly beat eggs, yolks,and vanilla together with a fork until well blended.
*Stir chocolate mixture into the dry mixture, then add egg mixture and blend well.
*Place saucepan over very low heat and, stirring constantly, let the mixture warm for around 2 minutes.Remove from heat.
*Fill the madeleine mold half full with batter.
*Try for uniformity in size, especially if you are making oysters and pearls.
*Bake 12 minutes. Turn out; cool.

(for cocoa frosting)
*Melt the butter in a saucepan and let it turn just slightly nut-brown.
*Remove pan from the heat and add the vanilla, cocoa, food coloring, egg, and sugar.
*Beat with an electric mixer or whisk until very smooth.

(assembling)
*To make Oysters and Pearls, simply place a large dollop of cocoa frosting midway on the flat side of 1 madeleine cookie, then prop and wedge another cookie above it as if an oyster shell were half open.
*Let the frosting harden.
*Place a silver candy pearl at the tip of the shell.
*Brush the tops of the shells with melted chocolate.

-makes 12 oysters and pearls or 24 madeleines-

Note: This recipe was taken from "The Joy of Chocolate".

Banana Cream Pie

2012-01-05T13:45:00.001-08:00

(Pie Shell)

1 1/4 cups all purpose flour
1/2 t salt
1 T sugar
3 T shortening, chilled
4 T cold unsalted butter, cut into 1/4" pieces
4~5 T ice water
1/2 cup graham cracker crumbs

(Filling)

1/2 cup plus 2 T sugar
1/4 cup cornstarch
1/4 t salt
5 large egg yolks, lightly beaten
2 cups milk
1/2 cup evaporated milk
1/2 vanilla bean, about 3" long, split lengthwise
2 T unsalted butter
1~2 t brandy

(Topping)

1 cup heavy cream, chilled
1 T sugar
1 t vanilla extract

2 medium bananas

>how to make<

(Pie Shell)

*Process the flour, salt, and sugar in a food processor until combined.
*Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds.
*Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses.
*Turn the mixture into a medium bowl.
*Sprinkle 4 T of the ice water over the mixture.
*With a rubber spatula, use a folding motion to mix.
*Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 T more ice water if the dough will not come together.
*Flatten the dough into a 4" disk.
*Wrap in plastic and refrigerate at least 1 hour, or up to 2 days, before rolling.
*Remove the dough from the refrigerator.
*Sprinkle the work surface with 2 T graham cracker crumbs when rolling out the dough.
*Sprinkle more crumbs over the dough itself.
*Continue sprinkling additional crumbs underneath and on top of the dough as it is rolled to a 12" circle, coating the dough heavily with crumbs.
*Transfer the dough to a 9" pie plate.
*Trim the dough edges to extend about 1/2" beyond the rim of the pan.
*Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate.
*Refrigerate the dough lined pie plate until firm, about 4 minutes, then freeze until very cold, about 20 minutes.
*Heat the oven to 375 degrees.
*Press a doubled 12" piece of heavy duty foil inside the pie shell, and fold the edges of the foil to shield pie weights over the foil.
*Bake for about 25 to 30 minutes.
*Carefully remove the foil and wights by gathering the corners of the foil and pulling up and out.
*Continue baking until deep golden brown, about 12 minutes more.
*Transfer to a wire rack.

(Filling)

*Whisk the sugar, cornstarch, and salt together in a medium saucepan.
*Add the yolks, then immediately but gradually whisk in the milk and evaporated milk.
*Drop in the vanilla bean.
*Cook over medium heat, stirring frequently at first, then constantly, as the mixture starts to thicken and begins to simmer, 8 to 10 minutes.
*Once the mixture simmers, continue to cook, stirring constantly, for 1 minute longer.
*Remove the pan from the heat; whisk in the butter and brandy.
*Remove the vanilla bean, scrape out the seeds, and whisk them back into the filling.
*Pour the filling into a shallow pan.
*Put plastic wrap directly on the filling surface to prevent a skin from forming; cool until warm, 20 to 30 minutes.
*Spoon half amount of the warm filling into the pie shell.
*Peel 2 bananas and slice them over the filling.
*Top with the remaining filling and, once again, place a sheet of plastic wrap directly on the filling surface.
*Refrigerate the pie until completely chilled, at least 3 hours.

(Topping)

*When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla.
*Continue to beat to barely stiff peaks.
*Spread over the filling and serve immediately.

-serves 8-

Note: This recipe was found in "Baking Illustrated".

Chocolate Layer Cake

2011-12-19T14:58:00.001-08:00

For cake:

2 1/4 cups all purpose flour
1 3/4 cups sugar
3/4 cup butter, room temperature
1 1/2 cups milk
4 oz unsweetened baking chocolate, melted
1 1/2 t baking soda
1 t salt
3 eggs
1 1/4 t baking powder
1 t vanilla

For frosting:

6 to 8 oz unsweetened baking chocolate
1/4 cup butter
4 cups sifted powdered sugar
6 T Creme de Cacao
2 eggs
1 T vanilla
pinch of salt
1 cup coarsely chopped toasted walnuts

For decoration:

10 to 12 chocolate coated coffee beans

>how to make<

(for cake)
*Preheat oven to 350 degrees.
*Grease three 9" cake pans.
*Sift flour into large bowl.
*Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt, and beat with electric mixer 2 minutes at medium speed.
*Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more.
*Pour into prepared pans and bake in middle of oven 30 minutes, or until cakes test done and have pulled away slightly from sides of pan.
*Allow to cool completely on rack.

(for frosting)
*Soften chocolate and butter in top of double boiler over hot, not boiling water.
*Stir in remaining ingredients.
*Place top of double boiler in bowl of ice and beat frosting with electric mixer about 5 minutes, or until it reaches spreading consistency.

(for assembling)
*Place first layer on plate and frost.
*Sprinkle with half the chopped nuts.
*Repeat with second layer, using remaining chopped nuts.
*Top with third layer and frost top and sides of cake.
*Decorate top of cake with chocolate coated coffee beans.

Portuguese Butter Cookies and Spanish Sandwich Cookies

2011-12-06T16:01:00.000-08:00

-Portuguese Butter Cookies-

6 T sugar
5 oz unsalted butter
2 egg yolks
grated zest of 1 lemon
7 oz all purpose flour
a pinch of salt

>how to make<

*Beat the sugar and butter together until they are light and fluffy, about 5 or 6 minutes with a handheld mixer or 4 or 5 minutes with a heavy duty electric mixer.
*Beat in the egg yolks one at a time, incorporating one thoroughly before ading the next.
*Stir in the lemon zest and blend well until smooth.
*Sift the flour and salt together directly into the bowl and stir into the butter mixture until a dough is formed.
*Wrap the dough in plastic wrap and chill for 1 hour in the refrigerator.
*Preheat the oven to 350 degrees.
*Prepare buttered or parchment paper lined baking sheets.
*Divide the dough in half and cover the portion you are not using.
*Place the dough on a lightly floured surface and roll it out into a 1/4" thick rectangle.
*Cut out disks with a heart and a snowflake cookie cutter.
*Repeat with the second piece of dough and then reroll the scraps.
*Set the cookies on the prepared baking sheets.
*Bake for about 15 minutes or until lightly golden.
*After they are completely cooled, decorate as you wish.

-makes about 2 dozen-

Note: This recipe was adapted from "In Nonna's Kitchen".

=======================================================

-Spanish Sandwich Cookies-

2 1/4 cups all-purpose flour
1 t cream of tartar
1 t baking soda
1/4 t salt
8 T unsalted butter, very soft
1 cup sugar
1 large egg
2 T brandy or rum
1 cup Dulce de Leche

>hot to make<

*Preheat the oven to 325 degrees.
*Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
*With a large spoon in a medium mixing bowl or with a mixer, mix the butter with the sugar until smooth and well blended but not fluffy.
*Add the egg and brandy and mix until smooth.
*Add the flour mixture and mix until completely incorporated.
*Shape heaping teaspoons of dough into 1" balls, or shape level teaspoons of dough into smaller balls.
*Place the cookies 2" apart on the lined or ungreased pans and flatten to about 1/2" thick .
*Bake for 14 to 16 minutes for larger cookies or 12 to 15 minutes for smaller cookies, until the edges are lightly browned.
*Rotate the pans from top to bottom and from front to back halfway through the baking time.
*Cool the cookies completely before filling.
*Sandwich cookies with a generous dab of dulce de leche.

Pumpkin and Sweet Potato Pie

2011-11-20T15:39:00.000-08:00

Crust:

1 1/2 cups of flour
3/8 t salt
6 T cold butter, cut into pieces
3 T cold shortening, cut into pieces
1/4 cup of cold water

Filling:

1 1/4 lbs sweet potatoes, peeled and cut into 1" chunks
1 small cinnamon stick, broken into pieces
3 whole cloves
1" piece ginger, peeled and cut into 1/4" slices
15 oz solid pack can pumpkin
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2 T unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 T flour
3/4 t salt
1/2 cup canned coconut milk

whipped cream for decoration

>how to make<

(for crust)

*Put flour and salt in work bowl and process a few seconds.
*Add butter and shortening and pulse just until coarse crumbs form.
*Add water and pulse until the dough just begins to hold together.
*Transfer the dough to a sheet of wax paper and shape into a slightly flattened disk.
*Wrap and refrigerate at least 1 hour up to 24 hours.

*Spray 10" pan very lightly with cooking spray.
*On a lightly floured surface, roll dough out to 1/4" thickness.
*Roll to a circle about 2" larger than pan.
*Carefully transfer dough to pan and ease into bottom and sides.
*Fold the overhanging dough under and crimp or flute.

*Preheat oven to 375 degrees.
*Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom.
*Bake on center oven rack 15 minutes.
*Carefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up.
*Continue baking 5 to 8 minutes or until set.
*Cool on a wire rack completely before filling.

(for filling)

*In a medium saucepan, combine sweet potatoes, cinnamon stick peaces, cloves, and ginger with enough water to just cover the contents.
*Bring to a boil, reduce heat and simmer 10 minutes, uncovered, or until the sweet potatoes are very tender when pierced with a knife.
*Drain potatoes, reserving 1/3 cup cooking liquid.
*Return sweet potatoes to the pot over low heat and toss to dry them a bit.
*Discard cinnamon and cloves.
*Force warm potatoes through a ricer, food mill or sieve.
*Let potatoes and liquid cool.

*Preheat oven to 350 degrees.
*In a large bowl, whisk pumpkin with sweet potato puree.
*Whisk in whole egg, egg yolk, melted butter and reserved spiced liquid.
*In a separate bowl, stir granulated and brown sugars with a whisk until any large lumps of brown sugar are gone.
*Sift flour and salt over the sugars; stir to blend.
*Add to pumpkin mixture and stir well until no pockets of sugar remain.
*Blend in coconut milk until smooth.
*Scrape filling into pie shell; smooth top.
*Bake 1 3/4 to 2 hours, turning pie several times to it bakes evenly.
(If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of foil.)
*The point of a thin bladed knife should come out clean when inserted into the center and the edges of the surface will be unevenly cracked.
*Transfer pie to a wire rack and let cool completely.

Apple Walnut Torte with Caramel Rum Sauce

2011-11-07T19:20:00.000-08:00

Torte:

1 cup all-purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1 cup sugar
1/4 cup unsalted butter, room temperature
1 egg, beaten to blend
1 1/2 cups chopped peeled apples
1/2 cup chopped walnuts

Sauce:

1/2 cup whipping cream
1/2 cup unsalted butter
1/3 cup packed dark brown sugar
1/3 cup sugar
3 T dark rum

vanilla ice cream

>how to make<

(for torte)
*Preheat oven to 350 degrees.
*Butter 8" square cake pan with 2" high sides.
*Sift first 4 ingredients into medium bowl.
*Using electric mixer, beat sugar and butter in large bowl until blended.
*Add egg and beat well.
*Stir in dry ingredients, then apples and nuts.
*Transfer batter to prepared pan.
*Bake until tester inserted into center comes out clean, about 45 minutes.
*Transfer to rack and cool slightly.

(for sauce)
*Combine first 4 ingredients in heavy medium saucepan over medium heat.
*Stir until butter melts and sugars dissolve.
*Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes.
*Mix in rum.
*Cool sauce slightly.
*Slice torte, and serve warm or at room temperature with ice cream and sauce.

-makes 6-

Halloween Cookies

2011-10-27T14:46:00.001-07:00

*Butter Cookies*

14 T unsalted butter, softened
3/4 cup sugar
1/4 t salt
1 1/2 t vanilla extract
1 large egg yolk
2 cups all-purpose flour

food color (orange) for pumpkin cookies (optional)
colored frosting for decoration (optional)

>how to make<

*With a mixer,beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute with the mixer.
*Beat in the egg yolk.
*Add the flour and mix just until incorporated.
*Scrape the dough into a mass and knead it with your hands a few times just to be sure the flour is completely incorporated.
*Form 2 flat patties.
(If you are making pumpkin cookies, you may take small portion of dough and mix in orange food color.)
*Wrap and refrigerate the dough for at least 2 hours, and preferably overnight.
*Preheat the oven to 350 degrees.
*Remove 1 patty from the refrigerator and let it sit at room temperature until supple enough to roll but still quite firm, about 20 minutes.
*Roll the dough between 2 sheet of wax paper or between heavy plastic sheets cut from a resealable plastic bag to a thickness of 1/4".
*Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it.
*When the dough is thin enough, peel off the top sheet of paper or plastic and keep it in front of you.
*Invert the dough onto that sheet and peel off the second sheet.
*Cut cookie shapes as close together as possible to minimize scraps, dipping the edges of the cookie cutters in flour as necessary to prevent sticking.
*Use the point of a paring knife to lift and remove scraps as you transfer cookies to cookie sheets.
*Place the cookies at least 1 1/2" apart on the ungreased or lined cookie sheets.
*Repeat with the second piece of dough.
*Gently press all of the dough scraps together and reroll.
*Bake for 14 to 17 minutes, or until light golden brown at the edges.
*Rotate the cookie sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.
*Repeat until all the cookies are baked.
*Cool completely before stacking or storing.
*The cookies may be kept in an airtight container for at least a month.
*Decorate cookies as you wish.

-makes 48 cookies-

Note: This recipe was taken from ”Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies" by Alice Medreich.

*Coffee Cookies*

1/2 cup unsalted butter, softened
1 T solid vegetable shortening
1 cup sugar 1 egg
1 t vanilla extract
2 1/2 cups sifted flour
1/4 t salt
1 t cinnamon
1 t espresso coffee powder
2 T boiling water
1/2 t baking soda
1 T cold strong black coffee

brown food color (optional)
colored frosting (optional)

>how to make<

*Preheat the oven to 400 degrees.
*Lightly grease two large baking sheets with butter or vegetable shortening.
*In a large mixing bowl, beat together the butter, vegetable shortening, and sugar.
*Beat in the egg and the vanilla extract.
*Sift the flour with the salt and cinnamon.
*Dissolve the instant coffee in the boiling water.
*Dissolve the baking soda in the cold coffee.
*Combine both coffee mixtures in one cup.
*Gradually add the flour mixture to the batter, 1/2 cup at a time, alternating with the coffee mixture.
*Knead the mixture to a smooth dough.
*If dough is sticky, add more flour, a little at a time, until it is easier to work.
*On a floured work surface, roll out the dough to a thickness of 1/4".
*Cut out the cookies using a cookie cutter.
*Place the cookies 1" apart on the baking sheets.
*Bake for 8 to 10 minutes, or until the cookies have browned around the edges.
*Remove from the oven.
*After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.
*Decorate cookies as you wish.

-makes 30 cookies-

Note: This recipe was taken from ”365　Great Cooies You Can Bake" by Lois Hill.

Nectarine Cake

2011-10-10T14:52:00.000-07:00

2 1/2 lbs nectarine, cut into 1/2" thick wedges
5 T peach schnapps
4 t lemon juice
6 T plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 1/4 t baking powder
3/4 t salt
1/2 cup packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 t vanilla extract
1/4 t plus 1/8 t almond extract
1/3 cup panko

>how to make<

*Adjust oven rack to middle position and heat oven to 425 degrees.
*Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
*Gently toss 24 nectarine wedges with 2 T schnapps, 2 t lemon juice, and 1 T granulated sugar in bowl; set aside.
*Cut remaining nectarine wedges crosswise into thirds.
*Gently toss chunks with remaining 3 T schnapps, remaining 2 t lemon juice, and 2 T granulated sugar in bowl.
*Spread nectarine chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes.
*Transfer sheet to wire rack and let nectarine cool to room temperature, about 30 minutes.
*Reduce oven temperature to 350 degrees.
*Spray 9" springform pan with vegetable oil spray.
*Whisk flour, baking powder, and salt together in bowl.
*Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds.
*Slowly whisk in butter until combined.
*Add sour cream, vanilla, and 1/4 t almond extract; whisk until combined.
*Add flour mixture and whisk until just combined.
*Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface.
*Sprinkle crushed bread crumbs evenly over cooled nectarine chunks and gently toss to coat.
*Arrange nectarine chunks on batter in even layer, gently pressing nectarine into batter.
*Gently spread remaining batter over nectarine chunks and smooth top.
*Arrange reserved nectarine wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center.
*Stir together remaining 3 T granulated sugar and remaining 1/8 t almond extract in small bowl until sugar is moistened.
*Sprinkle sugar mixture evenly over top of cake.
*Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes.
*Transfer pan to wire rack; cool 5 minutes.
*Run paring knife around sides of cake to loosen.
Remove cake from pan and let cool completely, 2 to 3 hours.
*Cut into wedges and serve.

-makes 10-

Note: This recipe was adapted from "Cook's Illustrated".

Blackberry Bavarian

2011-09-25T15:22:00.000-07:00

2.5 cups of blackberries
1 envelope enflavored gelatin
2 T cold water
dash of salt
1 T lemon juice
1/2 cup of sugar
1 T Kirschwasser
2 egg whites
1 cup heavy cream

>how to make<

*Wash berries and set aside a few for decoration.
*Put the rest in a food processor and puree.
*Strain the puree and measure it so you have a cup and a quarter.
*Soften the gelatin in the cold water, then dissolve over very low heat.
*Combine berry puree, salt, lemon juice, and a quarter cup of sugar; stir in the hot gelatin, and mix well until the gelatin has dissolved.
*Chill until the mixture begins to thicken; then stir in the liqueur.
*Beat the egg whites until stiff, then beat in the remaining quarter cup of sugar to make a meringue.
*Whip the cream till stiff.
*Fold the egg whites and the whipped cream into the thickened berry-gelatin mixture, then turn into a mold and chill until firm.
*Unmold, and serve garnished with additional blackberries.

-makes 10-

Note: This recipe was adapted from "The Berry Cookbook" by Barbara Fried.

Strawberry Tart with Sherry Sabayon

2011-09-11T15:26:00.001-07:00

Crust:

1 sheet frozen puff pastry, thawed
1 large egg
1 T whipping cream
8 t sugar

Filling:

6 cups strawberries, hulled
2 T strawberry jam
a T sugar
2 t cornstarch dissolved in 1/3 cup water
1 t lemon juice

Sabayon Sauce:

4 large egg yolks
1/3 cup sugar
1/2 cup dry sherry

1/2 cup chilled shipping cream

>how to make<

(for Crust)
*Position rack in center of oven and preheat to 400 degrees.
*Lightly oil heavy large cookie sheet.
*On lightly floured surface roll out puff pastry sheet to 15" long rectangle.
*Cut out 15" x 6" rectangle.
*Cut two 15" x 3/4" strips and two 6" x 3/4" strips from remaining pastry.
*Mix egg and cream in small bowl.
*Brush pastry rectangle with egg mixture.
*Sprinkle with 2 t sugar.
*Brush rectangle again with egg mixture; sprinkle with 2 t sugar.
*Place pastry strips atop edges of pastry rectangle to form border, overlapping corners and trimming to fit.
*Press strips firmly onto pastry to adhere.
*Brush pastry strips with egg mixture.
*Sprinkle strips with 2 t sugar.
*Brush strips again with egg mixture and sprinkle with sugar.
*Transfer pastry to prepared cookie sheet.
*Pierce center of pastry all over with fork.
*Bake 5 minutes.
*Pierce again with fork to prevent puffing.
*Bake pastry until golden brown about 9 minutes longer.
*Transfer to rack; cool.

(for Filling)
*Coarsely chop enough strawberries to measure 1 cup.
Set remaining strawberries aside.
*Combine chopped strawberries, strawberry jam, 1 T sugar, cornstarch mixture and lemon juice in small saucepan.
*Bring to oil, stirring constantly.
*Boil until thick and reduced to 1/2 cup, stirring frequently, about 3 minutes.
*strain glaze into medium bowl.
*Chill until cold.
*Cut remaining strawberries in half.
*Toss berries with glaze.
*Arrange berries decoratively in tart.
*Spoon any remaining glaze in bowl over strawberries.
*Chill at least 1 hour and up to 6 hours.

(for Sabayon Sauce)
*Fill large saucepan halfway with water and bring to simmer.
*Beat yolks and sugar in medium metal bowl 2 minutes.
*Mix in sherry.
*Place bowl over simmering water (do not allow bottom of bowl to touch water).
*Using portable electric mixer, beat until mixture triples in volume and temperature registers 160 degrees on candy thermometer, about 10 minutes.
*Pour into clean bowl; refrigerate until cold, about 1 hour.

*Beat whipping ream in another medium bowl to soft peaks.
*Fold whipping ream into sabayon sauce.
*Slice tart and serve with sabayon sauce.

-makes 6-

Note: This recipe came from "Peter Ott's Restaurant" in Maine.

Mixed Berry Terrine

2011-08-13T12:13:00.000-07:00

1/3 cup cold water
2 packets of unflavored gelatin
2 cups orange or grapefruit juice
1/3 cup sugar
Segments from 2 navel oranges
Segments from 1 pink grapefruit
About 3 cups mixed berries

>how to make<

*Put cold water in a large bowl,pour in gelatin, and stir to combine.
*Meanwhile, bring juice and sugar to a boil.
*Pour some of the juice over the gelatin, stir to dissolve; add remaining juice. *Chill 2 hours, stirring occasionally, until slightly thick.
*Stir the fruit into the lightly thickened juice and pour everything into a cake pan.
*Chill 4 hours or more.
*To unmold, dip the cake pan into hot water for a few seconds, then run a knife around the terrine's edges.
*Serve with sweetened fruit sauce.

Note: This recipe was taken from Parade.com.

Irish Cream Chocolate Mousse Cake

2011-08-13T11:27:00.000-07:00

8oz baking chocolate
4oz butter
4oz caster sugar
4 large egg yolks
2 T Irish Cream
450ml heavy cream

Decoration Ideas:

Raspberries & sauce
Grated chocolate & cocoa powder
Biscuit & whipped cream

>how to make<

*Grease a piece of parchment paper and fit it inside a 9" springform cake pan.
*Melt the chocolate in a bowl over a pan of simmering water.
*Put the butter, sugar, egg yolks, Irish Cream and melted chocolate into a food processor.
*Mix well for 3-4 minutes.
*Whip the cream to soft peaks.
*Transfer the chocolate mixture to a large mixing bowl and fold in the whipped cream.
*Pour the mixture into the prepared cake pan and place in the freezer overnight.
*Serve straight from the freezer.
*Decorate as suggested.

-makes 8-

Raspberry Mousse Tart

2011-07-28T14:00:00.000-07:00

2 1/2 cup almond meal
3/4 cup granulated sugar
1/2 t vanilla extract
1/4 t almond extract
2 egg yolks
4 cups fresh raspberries, rinsed and drained
1/2 cup powdered sugar
1 cup heavy cream

>how to make<

*Preheat oven to 350 degrees.
*Combine almond meal, granulated sugar, vanilla and almond extract in the bowl of a food processor.
*Process until combined.
*Add egg yolks, one at a time, and process until a smooth dough forms.
*Press mixture into the bottom of a 9" tart pan with a removable bottom.
*Bake 10 to 12 minutes, until slightly golden-brown. Cool.
*Combine 2 cups berries and 1/4 cup powdered sugar in the bowl of a food processor.
Process until pureed.
*Press through a sieve to remove seeds.
*Whip cream in a large mixing bowl until thickened and firm.
*Beat in remaining 1/4 cup powdered sugar.
*Fold berry mixture thoroughly into whipped cream mixture.
*Spoon into tart shell.
*Top with remaining 2 cups berries.
*Dust with powdered sugar if desired.

-makes 10-

Peach Pie with Brandy

2011-07-13T14:30:00.000-07:00

(for sweet dough pie crust)

6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence

(for filling)

900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter

(for crumb topping)

1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon

>how to make<

(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.

(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.

(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.

*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.

*Serve with ice cream.

-makes 10-

Independence Day Berry Cake

2011-07-01T15:15:00.001-07:00

(for Cake)

2cups all-purpose flour
2 t baking powder
1/2 t salt
1 cup whole milk
1/4 lb unsalted butter
4 large eggs
1.5 cups sugar
1 t vanilla extract

(for decoration)

1.5 cups whipping cream
1/3 cup powder sugar
100g blueberries
300g raspberries

>how to make<

*Preheat the oven to 350 degrees.
*Butter the bottom and sides of rectangular baking pan.
*Line the bottom of the pan with parchment or wax paper and butter the paper.
*Sift the flour, baking powder, and salt together and set aside.
*Put the milk and butter in a medium saucepan and heat over medium heat until the butter melts and the mixture is hot.
*Put the eggs in the large bowl of an electric mixer and mix on medium speed just to combine the yolks and whites.
*Add the sugar and beat for about 1 minute until the mixture is fluffy, thick, and lightened in color.
*Mix in the vanilla.
*Decrease the speed to low and mix in the flour mixture just until it is incorporated.
*Slowly add the hot milk mixture and mix for about 30 seconds until smooth.
*Stop the mixer and scrape the sides of the bowl once during this mixing.
*Pour the batter into the prepared pan.
*Bake about 40 minutes.
*If a toothpick inserted in the center of the cake comes out clean, the cake is done.
*Cool the cake in the pan on a wire cooking rack.
*Use a small, sharp knife to loosen the sides of the cake to take out the cake from the pan.
*When the cake completely cools down, whip the cream with sugar.
*Decorate the cake with berries so that it looks like an American flag.

-makes 12-

Note: This recipe was adapted from the hot milk cake by Mazie MacKay.

Blueberry Lemon Tart

2011-06-10T16:36:00.001-07:00

(Sweet Buttery Tart Crust)

1 2/3 cups all-purpose flour
1/4 cup very fine granulated sugar
1/2 t salt
10 T sweet butter, chilled
2 egg yolks
1 t vanilla extract
2 t cold water

(filling)

1 cup lemon juice
5 T grated lemon zest
1/2 cup melted sweet butter
6 eggs, slightly beaten
1 cup granulated sugar

1 1/2 cups blueberries, rinsed, sorted and dried
confectioners' sugar

>how to make<

(tart crust)
*Sift flour, sugar and salt into a mixing bowl.
*Cut chilled butter into pieces into the bowl.
*Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
*Bea careful to use only your fingertips as your palms will warm the dough.
*Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork.
*Shape dough into a ball.
*Place the ball of dough on a pastry board.
*With the heel of your hand, smear about 1/4 cup of dough away from you into 6 to 8" smear; repeat until all dough has been dealt with.
*Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
*Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan.
*Work quickly, as the dough can become sticky.
*Line either 9" false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides.
*Trim edges 3/4" outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
*Preheat oven to 425 degrees.
*Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans.
*Bake for 8 minutes.
*Remove foil and beans.
*Prick the bottom of the dough with fork in several places.
*For a partially baked shell, return to oven for 3 to 4 minutes longer.

(filling)
*Preheat oven to 400 degrees.
*Whisk lemon juice, grated zest and melted butter in a medium-size bowl.
*Beat in eggs and sugar; mix well.
*Pour into the partially baked tart shell and bake about 25 minutes or until golden brown.

*Arrange blueberries over the warm filling, pressing lightly.
*When cool, dust with confectioners' sugar.

-makes 8-

Note: This recipe was taken from "The Silver Palate Cook Book".

Bahamian Rum Cake

2011-05-23T17:10:00.000-07:00

Cake:

3 cups all-purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/4 t freshly grated nutmeg
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 T vanilla extract
3/4 cup canned Thai coconut milk

Syrup:

3/4 cup canned Thai coconut milk
4 T granulated sugar
1/2 cup dark rum

Glaze:

4 T unsalted or salted butter, cut into pieces
6 T heavy cream
6 T dark brown sugar
pinch of salt
1 T dark rum
1/2 cup dried flaked coconut, unsweetened

>how to make<

*Preheat the oven to 350 degrees.
*Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.

(for cake)
*Into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 t salt, and the nutmeg.
*In a stand mixer fitted with the paddle attachment, beat together the 1 cup butter and 2 cups granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
*In a small bowl, beat together the eggs, egg yolks, and vanilla.
*With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated.
*Gently stir in one-third of the flour mixture, then about half of the remaining flour mixture, followed by the remaining coconut milk.
*Finally, gently stir in the remaining flour mixture just until combined.
*Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.

(for syrup)
*While the cake is baking, make the coconut-rum syrup.
*In a medium saucepan, warm the 3/4 cup coconut milk and the 6 T granulated sugar, stirring until the sugar dissolves.
*Remove from the heat and add the 1/2 cup rum.
*When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times.
*Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually.
*Let the cake cool completely.
*Invert the cake onto a cake plate.
*Brush or spoon the remaining coconut-rum syrup over the cake.

(for glaze)
*To make the glaze, in a small saucepan over high heat, bring the 4 T butter, the cream, brown sugar, and pinch of salt to a boil.
*Cook, stirring to dissolve the sugar, for 1 1/2 minutes.
*Remove from the heat, stir in the 1 T rum, and let cool completely.
*Once cool, stir in the toasted coconut.
*Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake.

-makes 10 to 12-

Note: This recipe was adapted from "Ready for Dessert".

Three kinds of cookies

2011-05-05T13:36:00.000-07:00

===Zebra Butter Cookies===

1 1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 t vanilla extract
3 cups all-purpose flour
1/4 t salt
1/4 cup baking cocoa

>how to make<

*In a large mixing bowl, cream butter and sugars.
*Beat in egg and vanilla.
*Combine flour and salt; gradually add to the creamed mixture.
*Divide dough in half.
*Add cocoa to one half; mix well.
*Roll each half between waxed paper into a 9" square.
*Cut both squares into three 3" strips.
*Cut both strips in half lengthwise to make size 4 1/2" x 3" rectangles.
*Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle.
*Repeat layers five times.
*Wrap in plastic wrap and refrigerate for 2 hours.
*Unwrap and cut stack widthwise into eighteen 1/4" slices.
*Cut each slice with a horse-shaped cookie cutter dipped in flour.
*Place 1" apart on ungreased baking sheets.
*Bake at 375 degrees for 8 to 10 minutes or until edges are lightly golden.
*Let stand for 2 minutes before removing to wire racks to cool.

-makes 18 pieces-

Note: This recipe was taken from "Taste of Home".

===Chocolate Peanut Butter Cookie-cups===

1 cup all-purpose flour
1 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 cup smooth peanut butter
1 egg
1 t vanilla extract

(for filling)
8 oz semi-sweet or bittersweet chocolate, chopped
1/2 stick unsalted butter, softened

>how to make<

*Into a small bowl, sift together flour, baking powder, and salt.
*In a large mixing bowl with an electric mixer, beat butter until creamy, 30 seconds.
*Add sugars and continue beating until mixture is light and fluffy.
*Add peanut butter in 3 batches, beating well until mixture is well blended.
*Beat in egg and vanilla extract.
*Stir in flour mixture until just mixed.
*Refrigerate the dough until chilled, 1 hour.
*Preheat oven to 375F degrees.
*Using a tablespoon, scoop out mixture and, using slightly moistened bands, roll between your palms to form 1" balls.
*Place balls 1 1/2" apart on 2 ungreased baking sheets.
*Using a finger, press down into the center to make a hole.
*Bake until just set and golden, 10 to 12 minutes.
*Rotate baking sheets halfway through cooking time.
*Remove baking sheets to wire racks to cool for about 2 to 3 minutes.
*Then remove cookies to wire racks to cool completely.
*In a medium bowl over a saucepan of simmering water, melt the chocolate until smooth, stirring frequently.
*Remove from heat, and cool slightly.
*Gently beat in butter until mixture just thickens.
*Spoon into a decorating bag fitted with a medium start tip.
*When cookies are completely cold, pipe a small amount of chocolate ganache into the center of each cookie.
*Allow to set.

-makes 3 dozen-

Note: This recipe was adapted from "the Baker's bible".

===White Chocolate Chip Cookies with Pistachios and Apricots===

2 1/4 cups flour
1 t baking soda
1 t baking powder
3/4 t salt
8 oz salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 t vanilla
2 t grated lemon zest
2 large eggs
1 cup chopped pistachios
1 cup chopped dried apricots
8 oz white chocolate chips or chunk

>how to make<

*Preheat oven to 375 degrees.
*Line ungreased baking sheets with parchment paper, or use nonstick baking sheet; set aside.
*Combine flour, baking soda, baking powder and salt. Set aside.
*Cream butter, sugars, vanilla and lemon zest in mixer with paddle attachment.
*Add eggs, one at a time, beating well after each addition.
*Gradually beat in flour mixture, stopping to scrape down sides of bowl.
*In a small bowl, mix nuts and chopped apricots together thoroughly, then stir into cookie dough.
*Stir in chocolate chips.
*Scoop up 2 T portions of dough and, handling lightly and quickly, shape roughly into 1 1/2" balls.
*Place dough balls 2" apart on ungreased parchment paper on baking sheets.
*Bake in preheated oven until golden brown on the edges, about 10 to 12 minutes, rotating pans halfway through baking time.
*Remove cookies to racks to cool.

-makes 4 1/2 dozen to 5 dozen-

Note: This recipe was modified from "Kathy Casey Food Studios".

Easter Cheesecake

2011-04-19T13:45:00.000-07:00

(Crust)

1 1/2 cups finely ground vanilla wafer crumbs
3/4 cup shelled, toasted and ground hazelnuts
2 T sugar
2 T butter, melted

(Filling)

3 8oz packages cream cheese, room temperature
1 cup sugar
3 eggs, lightly beaten
3 T creme de cacao

(Topping)

2 cups sour cream
2 T sugar

(decoration)
As you like.

>how to make<

(Crust)
*Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in a medium bowl and blend thoroughly.
*Pat mixture into bottom and sides of 9" springform pan.
*Refrigerate until firm, about 30 minutes.
*Preheat oven to 300 degrees.
*Bake crust 15 minutes.
*Let cool completely.

(Filling)
*Preheat oven to 350 degrees.
*Beat cream cheese at low speed in large bowl of electric mixer until smooth.
*Gradually beat in sugar.
*Add eggs and creme de cacao and blend until completely smooth, stopping once to scrape down sides of bowl.
*Pour into cooled crust.
*Bake until set, about 50~55 minutes.
*Let cool slightly.(Retain oven temperature at 350 degrees.)

(Topping)
*Combine sour cream and remaining sugar in medium bowl and blend well.
*Using rubber spatula, spread mixture over cheesecake to within half an inch of edge.
*Bake 5 minutes.
*Preheat broiler.
*Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1 to 2 minutes.
*Let cool. Refrigerate at least 5 hours, or overnight.

-makes 12-

Pear Almond Tart

2011-03-31T14:33:00.000-07:00

1 1/2 cups blanched almonds
2 T all-purpose flour
3 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 t salt
1/4 t almond extract
1 large or 2 small d'Anjou or Bosc pears
Whipped Cream

(for dough)
6 T butter
1 1/2 cups all-purpose flour
pinch salt
5 to 6 T chilled water

>how to make<

(for dough)
*Cut butter into the flour until it has the texture of coarse crumbs.
*Stir in the salt, followed by just enough water to form a supple dough.
*Lightly work the dough with the palm of your hand for about 30 seconds to ensure that it is well mixed.
*Wrap the dough and chill it for 30 minutes, then roll it into a 14" circle.
*Fold the dough into quarters and set it in an 11" tart tin with a removable bottom.
*Unfold and gently ease the dough to the edges of the tin with your fingertips; use a small knife to fut off any excess dough at the rim.
*Freeze the pastry shell until needed.

*Preheat the oven to 375 degrees.

(for filling)
*Combine the almonds and flour in a food processor and process until finely chopped.
*Transfer to a bowl and set aside.
*Put the eggs, brown sugar, corn syrup, salt, and almond extract in the food processor and pulse just until smooth.
*Add the almond mixture and pulse until just blended, about 8 short pulses.
*Pour the mixture into the prepared pastry shell.

*Core the pear, peel it, and cut it into about 20 thin slices.
*Arrange the pear slices in a circle over the filling, with the broader edges of the slices toward the outside of the tart.
*Bake the tart until the filling is set, 45 to 50 minutes.
*If the edges of the tart begin to brown before the center is cooked, cover it loosely with foil.
*Let the tart cool completely before serving.
*Remove the outer rim of the tart tin, cut the tart into wedges, and serve with a dollop of whipped cream.

-makes 8 to 12-

Tequila and Lime Cupcake

2011-03-14T18:12:00.000-07:00

Cupcakes:

3/4 cups sugar
1 2/3 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup butter
1/2 cup milk
2 eggs
1 T vanilla extract
2 vanilla beans, scraped
4 lime zest

juice of 4 limes
1/2 cup tequila

Frosting:

1/2 cup shortening
1/4 cup butter
2 cups powdered sugar, sifted
1 T lime juice
2 T milk
a few drops of green food color(optional)

>how to make<

(for cupcakes)

*Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
*In a medium bowl, mix together the sugar, flour, baking powder, and salt.
*Combine the dry ingredients and the butter in the bowl of a standing mixer and mix on low speed until the butter is completely mixed in and there is a mealy consistency.
*Add 1/4 cup of the milk and mix slowly to make a paste.
*In a separate medium bowl, combine the eggs with the rest of the milk, the vanilla extract, and the vanilla bean scrapings, and slowly pour the mixture into the batter in the standing mixer.
*Scrape down the sides of the howl and mix on high for about 10 seconds.
*Fill the cups in the cupcake pan about 3/4 full and bake for 10 to 15 minutes.
*The cupcake tops will just be slightly golden.

*Mix the lime juice with the tequila.
*When the cupcakes come out of the oven, heavily drench them with the tequila-lime mixture.

(for frosting)

*Combine the shortening and butter in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy.
*While the mixer is on low, slowly add the powdered sugar then the lime juice, and then the milk at the end.
*Scrape down the sides of the bowl and put the mixer on high for about 10 minutes.
*Add a few drops of green food color and mix, if you like.

*Using a piping bag with a star tip, frost the cupcakes with the lime frosting.

-makes 12 cupcakes-

Note: This recipe was adapted from "Who You Callin' Cupcake?"

Caramel Cake

2011-02-25T17:59:00.001-08:00

16 T unsalted butter, softened
3 1/4 cups cake flour
1 T baking powder
1/2 t salt
4 1/2 cups sugar
2 t vanilla extract
4 eggs
1 1/4 cups milk
16 T salted butter
2 12oz cans evaporated milk

>how to make<

*Heat oven to 350 degrees.
*Grease two 9" round cake pans with 1 T unsalted butter; dust with 1 1/2 T flour, tap out excess, and set aside.
*Sift flour, baking powder, and salt together; set aside.
*Beat remaining unsalted butter and 2 cups sugar in a bowl with an electric mixer until fluffy.
*Add vanilla and eggs one at a time, beating after each addition.
*Add flour mixture and milk alternately in 3 batches, beating smooth after each addition.
*Divide batter between pans.
*Bake until golden, 40~45minutes.
*Let cool on a rack for 10 minutes; remove cakes; let cool completely.
*Slice tops off cakes to level them.

*To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7-8 minutes.
*Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8-10 minutes.
*Cook, stiring occasionally, until icing registers 240 degrees on a candy thermometer, about 1 1/2 hours.
*Remove from heat; eat with a wooden spoon until thick, glossy, and spreadable 20 minutes.
*Ice bottom layer of cake; top with second layer and ice the outside.
*Chill cake until set.

-makes one 9" cake-

Note: This recipe was adapted from "Rose's Famous Caramel Cake"

Valentine Chocolate Hazelnut Torte

2011-02-10T17:00:00.000-08:00

Cake:

6eggs
2/3 cup plus 2 T sugar, divided
3/4 flour
4 T cornstarch
2 T unsweetened cocoa powder
1 1/2 t baking powder
3 T unsalted butter, melted and cooled
2 T Frangelico

Filling:

1 1/2 cups whipping cream, divided
1 1/2 t gelatin
5 T powdered sugar
2 T unsweetened cocoa powder
1 T Frangelico liqueur

Glaze and decoration:

3/4 cup hazelnuts
12 oz semisweet chocolate, divided, chopped
1/2 cup unsalted butter

>how to make<

(for Cake)

*Grease a 9" springform pan.
*Cut a piece of parchment paper to fit the bottom; grease again and flour the electric mixer.
*Put over boiling water and whisk until the mixture is warm.
*Remove from the stove and beat with an electric mixer until cooled and tripled in volume.
*The mixture should form a ribbon when the beaters are lifted.
*Remove from the mixer.
*Sift together the flour, cornstarch, cocoa and baking powder.
*Sift half of the mixture onto the beaten eggs and fold in gently with a spatula.
*Sift in the remaining flour mixture and fold in with the melted butter.
*Transfer to the prepared pan and bake in a preheated 350 degree oven 30 minutes.
*Set the pan on a wire rack and let the cake cool 5 minutes.
*Unmold and cool completely.
*Carefully cut the cake into 3 layers.
*Stir together 2 T sugar and 2 T water in a small saucepan; bring to a boil, stirring to dissolve the sugar.
*Remove from the heat and stir in 2 T Frangelico.
*Brush on the cut cake layers.

(for Filling)

*In a small saucepan combine 1/4 cup whipping cream and the gelatin.*Place over medium low heat and stir until the gelatin has melted.
*Place over medium low heat and stir until the gelatin has melted.
*Place in a small bowl and refrigerate until just cooled.
*Do not let the gelatin set.
*Sift together the powdered sugar and cocoa.
*Whip the cream until thickened.
*Beat in the gelatin mixture, the sugar mixture and Frangelico; continue beating until stiff peaks form.
*Place the bottom cake layer on a platter and put strips of wax paper under the.
*Frost with half of the cream; top with a second layer and frost with the remaining cream.
*Place the third layer on top.
*Cover and refrigerate several hours or overnight.

(for assembling)

Place the hazelnuts in a small baking and toast in a preheated 350 degree oven 10 minutes.
*Cool and rub the nuts in a kitchen towel to remove the skins.
Chop coarsely.
*Melt 4 ox of the chopped chocolate in the top of a double boiler set over hot water.
*Remove from the heat and stir until slightly cooled.
*With a narrow spatula spread the chocolate thinly over the back of a baking sheet. Set aside.
*Combine the remaining 8 oz chocolate with the butter in a saucepan.
*Place over medium low heat and stir until melted and completely blended.
*Let cool for a few minutes, stirring well.
*Pour the glaze over the top of the cake and spread down the sides with a narrow spatula.
*Press the nuts into the sided of the cake.
*With a wide spatula scrape the chocolate from the baking sheet in curls and shreds.
*Mound on top of the cake.
*Refrigerate until set and cover loosely.
*Remove the cake from refrigeration 10 minutes before serving.

-makes 12-

Valentine Chocolate Fancy Cups

2011-01-24T14:25:00.001-08:00

125g bittersweet chocolate
1 egg yolk
1 T butter, softened
1/2 cup whipping cream
12 to 24 chocolate cups
chocolate curls

>how to make<

*Melt the chocolate in a double boiler.
*When the chocolate has almost melted, add the egg yolk and stir until the mixture is thick.
*Remove from the heat and let the chocolate mixture cool slightly.
*Stir in the softened butter and let the mixture cool until it reaches room temperature.
*Meanwhile, whip the cream with a beater or an electric mixer until stiff peaks form.
*Cut and fold the cream into the cooled chocolate mixture.
*Fill the chocolate cups with the chocolate cream, and decorate with chocolate curls.

-makes 12 to 24 chocolate cups-

Gateau Basque

2011-01-06T16:55:00.001-08:00

Dough:

2 cups flour
1/3 cup ground almonds
1 1/2 t baking powder
1/2 salt
12 T butter, softened
1 cup sugar
3 egg yolks
1 t vanilla extract

Custard filling:

3/4 cup milk
1/2 cup heavy cream
3 egg yolks
1/3 cup sugar
3 T cornstarch
1 t vanilla extract

>how to make<

(to make dough)
*Combine flour, almonds, baking powder and salt.
*Combine butter and sugar; beat with a mixer at medium speed until creamy.
*Add egg yolks and vanilla; mix until smooth.
*While mixing, slowly add flour mixture.
*Beat until thoroughly combined and mixture clings together when pressed against the side of bowl.
*Divide into 2 portions, with one portion slightly larger than the other.
*Flatten each into a disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 2 days.

(to make filling)
*Heat milk and cream in a medium saucepan over medium-low heat.
*Whisk together egg yolks, sugar and cornstarch.
*When milk mixture is hot, slowly drizzle it into yolk mixture while vigorously whisking.
*Return mixture to pan and cook over medium heat, stirring constantly, until custard becomes very thick.
*Stir in vanilla.
*Transfer custard to a medium bowl.
*Place plastic wrap directly on top of custard.
*Refrigerate 30 minutes.

*Preheat oven to 400 degrees.
*Butter bottom and sides of an 8" or 9" springform pan.

(To assemble)
*Roll larger portion of dough into a 10 1/2" round.
*lace in bottom of pan, pressing excess dough up the inside edge of pan.
*Add filling, spreading evenly.
*Roll remaining dough into a 9" round.
Place on top of dough and filling in pan; press edges of dough to seal and form a rim.
*Place on baking sheet.
*Bake 20 minutes.
*Reduce heat to 350 degrees and continue baking 15 minutes, or until cake is golden brown.
*Cool on a wire rack at least 45 minutes before serving.
*Slice using a serrated knife.
*Refrigerate remaining cake after serving.

-makes 10-

Note: This recipe was taken from relishmag.com

Double Chocolate Orange Mousse Cake

2010-12-21T21:29:00.000-08:00

Cake:

1 cup unsalted butter
9 oz bitter or semi sweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts

Mousse:

3 cups fresh orange juice
1/3 cup sugar
2 1/2 t unflavored gelatin
3 T fresh lemon juice
14 oz white chocolate, chopped
6 T sour cream
2 cups chilled whipping cream

5 oz chocolate curls
unsweetened cocoa powder

>how to make<

(for cake)
*Preheat oven to 325 degrees.
*Butter 10" diameter springform pan.
*Line bottom with parchment.
*Butter parchment.
*Dust pan with flour.
*Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
*Remove from heat and whisk in sugar, eggs and ground nuts.
*Pour batter into prepared pan.
*Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
*Cool completely on rack.
*release cake pan sides.
*Turn out cake onto work surface.
*Peel off parchment.
*Cut off outer 1/2" edge of cake.
*Clean cake pan.
*Reattach cake pan sides; brush sides of pan with vegetable oil.
*Set cake in center of pan.(There will be space around cake that will be filled in with mousse.)
*Refrigerate cake.

(for mousse)
*Boil orange juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
*Meanwhile, sprinkle gelatin over lemon juice in small bowl.
*Let stand 10 minutes to soften.
*Add gelatin mixture to orange juice mixture and stir to dissolve.
*Add 14 oz white chocolate and whisk over low heat just until melted.
*Whisk in sour cream.
*Pour into large bowl.
*Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
*Beat chilled whipping cream to stiff peaks.
*Fold into white chocolate mixture.
*Pour mousse over cake in pan, covering top and sides completely.
*Refrigerate cake overnight.

*Run small sharp knife around pan sides to loosen cake.
*Release pan sides.
*Place cake on platter.
*Sprinkle chocolate curls over top of cake.
*Place cocoa powder in fine sieve.
*Dust cocoa very lightly over chocolate curls.

-serves 12-

Shortbread Snowballs and Chocolate Chip Cookies

2010-12-05T16:59:00.000-08:00

[Lime and Pecan Shortbread Snowballs] by Greg Atkinson

1 cup butter,room temperature
1/2 cup powdered sugar
1 T freshly grated lime zest
1 3/4 cups flour
1/4 cup cornstarch
1/4 t salt
1 cup lightly toasted pecan, chopped
1 cup powdered sugar for coating

>how to make<

*Preheat oven to 350 degrees and line two baking sheets with parchment.
*In a medium mixing bowl, stir together butter, powdered sugar and lime zest.
*In a separate bowl, whisk together the flour, cornstarch and salt.
*Add flour mixture and pecans all at once to butter mixture and stir just until mixture comes together to form dough.
*Divide dough into four parts and shape each into a 3x4" rectangle.
*Cut each rectangle into 12 1" cubes.
*Arrange cubes of dough 1" apart on cookie sheets and bake 10 minutes.
*As soon as cookies come out of the oven, sprinkle with powdered sugar.
*Allow the cookies to cool completely, then roll in powdered sugar again.

-makes 4 dozen-

[Chocolate Chip Cookies] by "Cook's Illustrated"

1 3/4 cups flour
1/2 t baking soda
14 T unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 t salt
2 t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)

>how to make<

*Preheat oven to 375 degrees.
*Line 2 large baking sheets with parchment paper.
*Whisk flour and baking soda together in medium bowl; set aside.
*Heat 10 T butter in 10" skillet over medium-high heat until melted, about 2 mins.
*Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 mins.
*Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
*Stir remaining 4 T butter into hot butter until completely melted.
*Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
*Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 secs.
*Let mixture stand 3 mins, then whisk for 30 secs.
*Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
*Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 min.
*Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
*Divide dough into 16 portions, each about 3 T.
*Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet.
*Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 mins, rotating baking sheet halfway through baking.
*Transfer baking sheet to wire rack; cool cookies completely before serving.

-makes 16 cookies-

[Chocolate Peanut Butter Chocolate Chip Cookies] by "The Chef's Touch"

1/2 cup unsalted shelled peanuts
6 oz semisweet chocolate broken into 1/2 oz pieces
1 cup creamy peanut butter
3/4 cup tightly packed light brown sugar
1/4 lb unsalted butter
1 egg
1 t pure vanilla extract
2 cups chocolate chips
1 1/2 cups flour
3/4 t baking soda

>how to make<

*Preheat the oven to 300 degrees.
*Toast the peanuts on a baking sheet with sides in the preheated oven until golden brown about 8 mins.
*Remove from the oven and allow to cool to room temperature.
*In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces 1/8" in size. Set aside until needed.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Tightly cover the top with film wrap and allow to heat for 6 to 7 mins.
*Remove from heat and stir until smooth.
*Keep at room temperature until needed.
*Place the peanut butter, brown sugar, and butter in the bowl of an electric mixer fitted with a paddle.
*Beat on low for 2 mins, then on high for 2 1/2 mins.
*Scrape down the bowl and beat on high for an additional 2 mins.
*Add the egg and beat on high for 1 minute.
*Scrape down the bowl.
*Continuing to heat on high, add the vanilla extract and beat for 30 secs.
*Add the melted chocolate and beat for 30 secs more.
*Scrape down the bowl and beat for an additional 30 secs.
*Add the chocolate chips, flour, baking soda, and chopped peanuts and combine on low for 45 secs.
*Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
*Portion by rounding 2 T of dough into 1 dough ball, about 1 1/4" in diameter.
*Place 12 balls on each baking sheet.
*Using the back of a dinner fork, gently press each ball to slightly flatten the dough.
*Place the cookies in the preheated oven and bake for 20 to 22 mins.
*Allow the cookies to cool for 3 to 4 mins on the baking sheets.
*Transfer the cookies to a cooling rack to cool thoroughly.

-makes 3 dozen-

Autumn Apple Caramel Cheesecake

2010-11-15T13:55:00.000-08:00

Crust:

1 1/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
2 T brown sugar
1/4 cup melted butter

Fillings:

2 large Granny Smith Apples, peeled, cored and thinly sliced
3 T butter
1/2 t each cinnamon and nutmeg
4 8oz packages cream cheese, room temperature
1 cup sugar
5 large eggs
1/2 cup sour cream
3/4 cup toasted walnuts, chopped

Topping:

1 1/2 cups caramel ice cream topping

>how to make<

*Preheat oven to 350 degrees.
*In a small bowl mix together all the crust ingredients.
*Press into a 9" to 10" spring form pan bottom.
*Bake in oven 10 minutes.
*In a saucepan saute the apples in the butter about 8 minutes.
*Place walnuts on a cookie sheet and bake at 300 degrees for 8 to 10 minutes until golden brown.
*Mix in the cinnamon and nutmeg. Set aside.
*In a large bowl, mix the cream cheese with the sugar until smooth.
*Add eggs one at a time, beating after each.
*Blend in the sour cream, then fold in the walnuts and apple mixture.
*Pour into spring form pan and bake for 60 minutes.
*Transfer to rack and cool. Refrigerate.
*Release sides of pan and tither pour topping on top of cake or microwave sauce till warm and slice cheesecake then pour warm sauce on top.

-makes 12-

Note: This recipe was made by Margee Berry.

Pumpkin-Praline Pie

2010-10-25T16:59:00.000-07:00

1 9"pie shell, chilled in pie plate for 30 minutes

Pumpkin Filling:

1 15oz can pumpkin puree
3/4 cup packed dark brown sugar
2 t ground cinnamon
1 t ground ginger
1/2 t ground allspice
pinch ground cloves
1/2 t salt
1 cup evaporated milk
3 large eggs
2 t vanilla extract

Praline Topping:

1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 t dark corn syrup
1 t vanilla extract
2 t granulated sugar

>how to make<

(for the pie shell)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Line pie shell with foil, cover with 2 cups pie weights, and bake until dough under foil dries out, 20 to 25 minutes.
*Remove pie shell from oven(keep oven on) and set aside.
(Shell can be cooled, wrapped in plastic, and stored at room temperature for 1 day.)

(for the filling)
*Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.
*Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.
*Meanwhile, put pie shell back in oven to warm.
*Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
*Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken about 35 minutes.

(for the topping)
*While pie is baking, toss pecans, brown sugar, and salt in bowl.
*Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
*Scatter topping evenly over puffed filling and sprinkle with granulated sugar.
*Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.
*Cool pie completely on wire rack, at least 2 hours.
(Pie can be refrigerated for up to 2 days.)
*Serve pie at room temperature.

Note: This recipe was taken from "Cookcountry".

-serves 8 to 10-

Cantaloupe Yogurt Mousse

2010-10-03T12:10:00.000-07:00

32 oz low-fat vanilla yogurt
3 1/2 cups peeled, seeded cantaloupe chunks
2 T granulated sugar
1/4 t ground ginger
1 cup fresh blueberries
thin cantaloupe slices

>how to make<

*Line a large strainer with cheesecloth or a triple layer of white paper towels.
*Place the strainer over a large bowl to catch the whey that will drain off.
*Spoon the yogurt into the strainer.
*Cover with plastic wrap and refrigerate at least 24 hours, until very thick.
*Discard the whey.
*In a food processor or blender, process the cantaloupe with on/off turns until fairly smooth but some small chunks still remain.
*Put the drained yogurt into a medium-size bowl.
*Add the cantaloupe, sugar, and ginger.
*Stir until well blended.
*Stir in the blueberries.
*Cover and chill for at least 30 minutes.
(The mousse can be made up to this point and refrigerated up to 2 days.
*To serve, spoon the mousse into stemmed glasses.
*Garnish with melon wedges.

Strawberries in Ice Wine Jelly

2010-09-08T18:05:00.000-07:00

2 packets of unflavored gelatin
3 cups of water
2/3 cup of sugar
1 1/2 cups of Ice Wine such as Muscat
2 cups of hulled and cut strawberries

>how to make<

*In a large bowl, sprinkle the gelatin powder onto 1 cup of cold water.
*Stir, and let gelatin soften for 10 minutes.
*In a small saucepan, bring 2 cups of water and sugar to a boil.
*Pour the hot liquid into the cold gelatin and whisk until combined.
*Stir in the sweet wine and refrigerate it for a while.
*Fill 6 wine glasses with strawberry pieces.
*Divide the gelatin liquid among the glasses and chill at least 4 hours before serving.

-makes 6-

Cherry Clafoutis Tartlets

2010-08-08T22:34:00.000-07:00

Cookie Crust Pastry:

3/4 cup cold unsalted butter
1 1/2 large egg yolk
1 1/2 cup all-purpose flour
1/3 t salt
3/4 t vanilla extract
1/3 t cup sugar

Cherry Clafoutis:

500g dark cherries
3 T kirschwasser
90g sugar
3 large eggs
1 vanilla bean
90g all-purpose flour
175ml plain yogurt
pinch of salt

>how to make<

(crust)

*Preheat the oven to 375 degrees.
*Put all the ingredients in a food processor and process until the dough forms a ball, about 10 seconds.
*Lightly butter or spray with vegetable oil the insides of miniature muffin pan.
*Ｄｉｖｉｄｅ　ｔｈｅ　ｄｏｕｇｈ　ｉｎｔｏ　１８　ｐｉｅｃｅｓ　ａｎｄ　ｐｒｅｓｓ　ｅａｃｈ　ｐｉｅｃｅ　ｉｎｔｏ　ｔｈｅ　ｍｏｌｄ．
*Cut out small pieces of foil and place them on each tartlet crust and put some weight beans.
*Bake the shells for 15 minutes.
*Carefully remove the foil.
*If the crust has puffed, press it down gently with the back of a spoon.
*Bake the crust about 5 minutes longer to partially bake it.

(Cherries)

*Toss the cherries with the kirsch and 2 T of the sugar in a bowl.
*Let stand for 30 minutes.
*Drain the liquid from the cherries and beat together with the eggs, the seeds from the vanilla bean, or the vanilla extract, and the remaining sugar.
*Slowly beat in the flour.
*Add the yogurt and salt.
*Mix together well.
*Arrange a few cherries in each partially baked tartlet shell.
*Pour in the batter.
*Bake in a 400 degrees oven for 25 minutes, or until the tops are browned and the filling firm.
*Cool on racks.

Sour Cream Peach Pie

2010-07-09T16:33:00.000-07:00

Crust:

1/2 cup unsalted butter, melted
2 T sugar
1 cup all-purpose flour

Filling:

3/4 cup sugar, divided
2 1/2 T flour
4 to 6 medium size peaches, peeled and sliced
1 1/2 cups sour cream
3 egg yolks
1/2 t vanilla
1/2 t nutmeg
whipping cream (optional)

>how to make<

Crust:

*Preheat oven to 375 degrees.
*In a large mixing bowl, combine the melted butter, sugar, and flour with a fork and stir until smooth.
*Roll out the dough and place it in the pan on the bottom and going up the sides.
*Line the shell with baking parchment paper and place pie weights or dry beans inside to keep it in place.
*Then bake the shell until the edges are golden brown about 15 to 30 minutes.

Filling:

*Lower the oven temperature to 350 degrees.
*Mix 1/4 cup sugar and flour, then sprinkle on the crusts.
*Place the peaches in the shell in several layers.
*In a separate bowl, whip together sour cream, egg yolks, vanilla, 1/2 cup sugar and nutmeg.
*Pour the mixture over the peaches so no fruit is poking out and not beyond crust line.
*Bake in the oven for 45 to 60 minutes until the filling is set and the crust has just started to get golden.
*After it is done baking, let the pie cool at room temperature, then refrigerate overnight.
*After it has been refrigerated, remove from the pan and serve with fresh whipped cream.

-makes 8-

Whoopie Pies for July 4th

2010-06-16T12:52:00.000-07:00

2/3 cup unsweetened cocoa powder
1 t baking soda
5 oz hot water
2 cups all-purpose white flour
1 t baking powder
3/4 t salt
1 1/3 cups packed light brown sugar
1/4 cup vegetable shortening
1/4 cup unsalted butter, slightly softened
1 egg
2 t vanilla extract
1/2 cup sour cream
2 oz red food color

Filling:
1 cup heavy cream
1/3 cup powdered sugar
10 to 12 oz blueberries

>how to make<

*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.

*In a medium bowl, beat together the cocoa powder, baking soda, and hot water with a fork until smooth; the mixture will foam up and darken.
*Let stand until the foaming subsides and the mixture cools.
*In a medium bowl, thoroughly stir together the flour, baking powder, and salt.
*In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, shortening, and butter until well blended, about 2 minutes.
*Add the egg and vanilla and beat until very light and fluffy, about 2 minutes more.
*Beat in half of the flour mixture; scrape down the sides several times.
*Stir the sour cream and red food color into the cocoa mixture.
*On low speed, beat the cocoa mixture, then the remaining flour mixture, into the brown-sugar mixture until evenly incorporated.

*Drop the dough about 3 to 4 T onto the baking sheets spacing about 3.5" apart.
*Using a lightly greased knife, smooth out the tops slightly.
*Bake the cookies, one sheet at a time, int eh middle of the oven for 10 to 14 minutes.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up, 4 to 5 minutes.
*Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

*Whip the cream and sugar.
*Spread about 1/4 cup of the whipped cream on the underside of half of the cookies, leaving a 1/2" border around the edge.
*Scatter several blueberries.
*Top each cookie with a second cookie about the same size.
*Press the two together until the filling almost extends to the edges.
*Store cookies in a covered container in the refrigerator until served.

-makes 4 dozen-

Note: This recipe was adapted from "The All-American Cookie Book".

Dried Blueberry Cheesecake with Pecan Crust

2010-05-31T15:22:00.001-07:00

1 T unsalted butter, melted, for greasing the pan

Crust:

1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted

Cake Batter:

1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract

Glaze:

1/4 cup port
1/4 cup blueberry preserves

>how to make<

*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.

(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.

(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.

(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.

-makes one 8" cake-

Chocolae Raspberry Torte

2010-05-17T17:03:00.000-07:00

This recipe was taken from "The Joy of Chocolate" by Judith Olney.

Sponge Cake:

7 eggs plus 2 egg yolks
1 cup granulated sugar
1 t vanilla extract
1 cup sifted all-purpose flour
2/3 cup cocoa powder
1/4 t salt
3 T unsalted butter, melted

Framboise or light rum
1/3 cup raspberry jam

Buttercream:

3 oz bittersweet chocolate
1.5 sticks unsalted butter, softened
3/4 cup confectioners' sugar, sifted after
1 t vanilla extract
1 egg plus 1 egg yolk at room temperature
1.5 T cocoa powder
0.5 t instant coffee powder
1 t dark rum (optional)
Large pinch salt

Chocolate leaves:

4 oz semisweet or bittersweet chocolate
12 to 15 plain rose or other flat oval leaves
(enough to surround the cake)

Glaze:
5 T unsalted butter
4 T light corn syrup
5 oz bittersweet chocolate, grated or chopped
1 T framboise or light rum

Fruits:

2 cups fresh raspberries

>how to make<

Sponge Cake:

*Preheat oven to 350 degrees.
*Butter and flour a 10" springform pan, or 2 layer cake pans 8" in diameter.
*Place pans on a cookie sheet.
*Place eggs, sugar, and vanilla in the metal bowl of an electric mixer.
*Hold the bowl over low heat and, stirring the ingredients with your hand, mix until the eggs are just warm and the sugar has melted.
*Place the bowl on the mixer and beat at medium speed for 9 minutes.
*The mixture should be very thick and quadrupled in size.
*Sift together the flour, cocoa, and salt.
*Add the dry mixture to the eggs in 3 portions, folding them in by hand.
*Hold your fingers spread stiffy apart and gently lift and turn the batter until you can feel the perfect amalgamation of ingredients.
*Rapidly fold in butter, the scoop the batter into the prepared pan.
*Place the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted int eh center of the cake comes out clean.
*Remove from oven and cool briefly.
*Then turn it out and let it cool and firm up completely for at least 2 hours.

Buttercream:

*Melt the chocolate over hot water. Set aside.
*Place butter in the bowl of a mixer and cream it.
*Add the sugar in 4 or 5 portions, beating well after each addition.
*Add vanilla, then let butter beat at a high speed for 3 minutes.
*It will become very pale.
*Add the eggs, 1 at a time, and beat for 2 minutes after each addition.
*Stir cocoa and instant coffee into the melted chocolate.
*Add the chocolate into buttercream, mix, then add rum and salt.
*Give the buttercream a final stir with a rubber spatula, so that any butter adhering to the bottom of the bowl will be incorporated.

Assembling:

*Slice the cake into 2 layers with a long, serrated knife.
*Sprinkle the inside of each layer generously with liquor, then spread raspberry jam over each half.
*Spread the bottom layer of the cake with buttercream,then reassemble the cake.
*Place cake in refrigerator to chill.

Chocolate leaves:

*Melt the chocolate over hot water.
*Coat the back side of each leaf with the melted chocolate, then carefully wipe off any chocolate that has wended its way to the front of the leaf.
*Place leaves on a tray and let them harden in the refrigerator for 5 minutes.
*Peel off leaves from the chocolate, starting from the stem ends.

Glaze:

*Combine butter and corn syrup in a saucepan.
*Stirring constantly, bring to a simmer over low heat, then continue simmering and stirring for 1 minute.
*Remove from heat and add chocolate and liquor.
*Whisk until the chocolate has melted and the glaze is smooth.
*Let cool for 8 minutes, then pour and spread glaze over the top and sides of the cake.

Finish:

*Press the raspberries into the central portion of the cake and insert the chocolate leaves in a flower shape in the middle.
*Fill the hollow with raspberries.
*Place cake in refrigerator for at least 1 hour or until needed.

-makes 10 to 12-

Three kinds of "chocolate" cookies

2010-05-01T09:35:00.000-07:00

#1 ===Grand-prize winning Dave Vargas Chocolate-chip Cookies===

1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips

>how to make<

*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.

-makes about 3 1/2 dozen-

#2 ===Chocolate Dipped Hokey Pokey Cookies===

1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces

>how to make<

*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)

-makes 8 cookies-

#3 ===Cappuccino Dips===

1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon

the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter

>how to make<

*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.

-makes 4 dozen-

Peach Square

2010-04-18T14:04:00.000-07:00

This recipe was taken from "Cook's Country".

1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
plus 1 T
1/2 t table salt plus a pinch
12 T cold unsalted butter, cut into 1/2"
1 1/2 lbs frozen peaches, partially thawed
1/2 sup peach preserves
1/2 t grated lemon zest
1 t fresh lemon juice

>how to make<

*Adjust oven rack to middle position and heat oven to 375 degrees.
*Line 13" x 9" baking pan with aluminum foil, allowing excess to overhang pan edges.
*Spray pan with cooking spray.
*Process flour, 1 1/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 t salt in food processor until combined, about 5 seconds.
*Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
*Transfer 1/2 cup flour mixture to small bowl and set aside.
*Press remaining flour mixture firmly and evenly into bottom of prepared baking pan.
*Bake until golden brown, about 15 minutes.
*Meanwhile, toss remaining 1 T brown sugar with reserved flour mixture. Set aside.
*While crust is baking, remove blade from food processor and wipe out workbowl.
*Pulse peaches and preserves in food processor until mixture has 1/4" chunks, about five 1-second pulses.
*Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
*Off heat, add pinch salt, lemon zest, and lemon juice.
*Pour mixture over hot crust.
*Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
*Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
*Cool to room temperature, at least 2 hours.
*Using foil overhang, lift from pan and cut into 24 squares.
*Squares are best served on day they are baked because the crust can become soggy with time.
(To revive, simply place leftover squares side by side on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.)

-serves 24-

Swiss Black Forest

2010-04-02T13:02:00.000-07:00

This recipe was taken from "The Cake Bible".

(Cherries)

1 lb can pitted bing cherries in heavy syrup
2 T sugar
1/4 cup kirsch or Cognac

(Genoise)

4 oz bittersweet chocolate
1/2 cup boiling water
4 large eggs
1/2 cup sugar
3/4 cup sifted cake flour

(whipped cream)

3 cups heavy cream
3/4 cup unsalted butter, softened
3/4 t vanilla extract
3 T sugar

(assemble)

1/4 cup kirsch or brandy
1/2 cup chocolate snowflakes

>how to make<

(cherries)

*In a colander suspended over a deep bowl drain the cherries for 30 minutes.
*Reserve 1/2 cup syrup.
*In a medium saucepan combine the syrup and sugar and bring to a boil, stirring constantly.
*Add the cherries and simmer, covered, 1 minute.
*Remove from the heat.
*Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
*Boil syrup until reduced to 1/4 cup and pour over the cherries.
*Cover tightly and swirl to mix. Cool and refrigerate.

*If using frozen cherries, empty two 12 oz bags cherries frozen without sugar into a colander suspended over a bowl and allow to defrost.(It will take several hours.)
*Add enough water to the juice to equal 1 cup.
*Add 1/2 cup sugar and proceed as for canned cherries.

(genoise)

*Preheat the oven to 350 degrees.
*Grease the bottom of 9" springform pan, and line with parchment, then grease and floured.
*In a heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly.
*Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. Cool completely.
*In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 minutes or until triple in volume.
*Sift 1/2 the flour over the egg mixture and fold it in gently but rapidly with a slotted skimmer or large rubber spatula until some of the flour has disappeared.
*Repeat with the remaining flour until all flour has disappeared.
*Fold in the chocolate mixture until incorporated.
*Pour immediately into the prepared pans and bake 30 to 35 minutes or until a tester inserted in the centers enters as easily as it does when inserted closer to the sides.
*Loosen the sides of the cakes with a small metal spatula and unmold at once onto lightly greased racks.
*Reinvert to cool.
*Trim the bottom and top crusts when ready to complete the cake.

(whipped cream)

*Refrigerate the mixing bowl and beater for at least 15 minutes.
*In a small saucepan melt together 3/4 cup cream and the butter, stirring constantly until the butter is fully melted.
*Pour into a small heatproof measuring cup and cool to room temperature.
*Add vanilla extract.
*In the chilled mixing bowl beat the remaining cream and sugar just until traces of beater marks begin to show distinctly.
*Add the butter mixture on low speed in a steady stream, beating constantly.
*Beat until stiff peaks just form when the beater is raised.

(assemble)

*Place the flan ring on a serving plate or cut out a cardboard round to fit the diameter of the ring.
*Or use a loose-bottom or springform pan fitted with cardboard rounds to a depth of 2 1/2".
*Add the kirsch or brandy to the reserved cherry syrup to make 1/2 cup.
*Sprinkle each side of the cake layers with 2 T syrup.
*Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large.
*Reserve 2 1/4 cups whipped cream for the top of the cake and the rosettes.
*Place 1 cake layer in the bottom of the flan ring and top with the remaining whipped cream.
*Poke the cherries into the whipped cream, pressing some of the cut sides against the pan.
*Use a small angled spatula to level the ream and top with the second cake layer.
*Spread with 1 cup of the reserved whipped cream.
*Use a long metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface.
*Cover with foil and refrigerate for at least 4 hours.
*Wipe the sides of the ring with a warm, damp towel and lift away the ring or remove the sides of the pan.
*Use the remaining whipped cream to decorate the top with rosettes using a large number 6 star tube.
*Top the rosettes with the reserved whole cherries.
*Spoon the chocolate snowflakes in the center.

-serves 10 to 12-

Lemon Tart

2010-03-18T14:37:00.000-07:00

This recipe belongs to Laura Calder.

For Pastry Shell:

1.5 cups all-purpose flour
2 T sugar
pinch of salt
7 T chilled unsalted butter, cut into pieces
1 egg, separated
1/4 cup water

For Filling:

2 eggs
2 egg yolks
2/3 cup sugar
grated zest of 2 lemons
2/3 cup lemon juice (from 3 large lemons)
1/2 cup creme fraiche, sour cream, or heavy cream
confectioner's sugar

>how to make<

(for pastry shell)

*Combine the flour, sugar, and salt into a large bowl.
*Add the butter and pinch into coarse crumbs with your fingers.
*Make a well in the center and add the egg yolk and water.
*Pinch just to combine, then knead only once or twice with the heel of your hand.
*Gather the dough into a ball and press into a disk.
*Wrap in plastic, and refrigerate to rest 1 hour.
*Refrigerate the egg white for later.
*Preheat the oven to 375 degrees.
*Roll the pastry into a circle slightly larger than you think you need.
*Drape into the tart shell, pressing to fit, and leave it draping a good inch over the outside edges.(This prevents it from sinking down the sides and turning into a hard pancake.)
*Line the pastry with parchment and pour in dried beans.
*Bake until completely cooked, 15 to 20 minutes.
*Remove from the oven, and remove the weights.
*Brush the bottom with a bit of the egg white, lightly beaten to seal it and keep the crust crisp.
*Scrape around the top edge of the tart with a sharp knife to remove the pastry overhang.

(for filling)

*Preheat the oven to 350 degrees.
*Beat together the eggs, yolks, and sugar in a bowl.
*Add the lemon zest and juice, mixing well.
*Whisk in the cream.
*Pour into the prebaked tart shell.
*Skim off any surface foam.
*Bake until just set for 20 minutes.
*Let cool, dust with confectioners' sugar, and serve.

Banana Souffles

2010-03-02T14:37:00.000-08:00

1 T unsalted butter, melted
5 T sugar
2 firm, ripe bananas, mashed (1 1/4 cups)
1 T fresh lime juice
1 large egg yolk
1 large egg whites
salt

>how to make<

*Preheat the oven to 400 degrees.
*Brush four 1-cup ramekins with melted butter.
*Add 2 T of the sugar to 1 of the ramekins and rotate it to coat with sugar.
*Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
*In a food processor, puree the bananas with the lime juice, egg yolk and 2 T of the sugar until smooth.
*Scrape the banana mixture into a large bowl.
*Add the remaining 1T of sugar and beat until firm and glossy.
*Using a rubber spatula, bat 1/4 of the beaten whites into the banana mixture, then gently fold in the remaining whites.
*Spoon the souffle mixture into the prepared ramekins and tap lightly on a counter top.
*Transfer the souffles to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
*Serve at once.

-makes 4-

This recipe was taken from Eric Ripert.

Jam-Filled Cream Cheese Cookies

2010-02-18T14:25:00.000-08:00

8 oz bar cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 t salt
1 egg yolk
1/2 t water
1 1/2 cups jam, jelly or preserves

>how to make<

*In a large bowl, using en electric mixer, beat cream cheese, butter and sugar until light and fluffy.
*With mixer on low, add flour and salt; beat until combined.
*Divide dough into 3 portions; flatten each into a disk.
*Roll each disk to an 1/8" thickness between sheets of parchment.
*Stack dough (still in parchment) on a baking sheet; refrigerate about 20 minutes.
(To store, wrap in plastic and freeze on sheet, up to 2 weeks.)
*Preheat oven to 375 degrees.
*Mix egg yolk with water.
*Working with 1 dough sheet at a time, peel off parchment.
*With a 2.5" round or 2" star-shaped cookie cutter, cut out cookies.
*Spoon 1/2 t jam into center of each and brush exposed dough with egg wash.
*When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.
*Arrange cookies 2" apart, on 2 parchment-lined baking sheets and refrigerate about 20 minutes.
*Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
*Let cool completely on wire racks.
(To store, cover and keep at room temperature, up to 4 days.)

-makes 48 cookies-

Note: This recipe was taken from "Everyday Food" by Martha Stewart.

Raspberry Brownies

2010-02-02T09:32:00.000-08:00

For Brownies:

1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1/3 cup butter, melted
1/3 cup evaporated milk
2 eggs
2 T light corn syrup
1 T raspberry liqueur
1 t vanilla extract

raspberries for garnish
1 T powdered sugar

For Glaze:

1/2 cup powdered sugar
1 T unsweetened cocoa powder
1.5 T raspberry liqueur
1/4 t vanilla extract

>how to make<

*Spray a 9x9x2" baking pan with nonstick oil spray; set aside.
*In a large bowl combine the flour, granulated sugar, brown sugar, and cocoa powder.
*Make a well in the center.
*Add the melted butter, evaporated milk, eggs, corn syrup, raspberry liqueur, and vanilla extract.
*Beat with a spoon till well mixed.
*Spread the batter into the prepared baking pan.
*Sprinkle raspberries on top.
*Bake in a 350 degrees oven for 40 minutes.
*Cool in pan on a wire rack.
*In the mean time stir together the glaze ingredients in a small bowl.
*Sift powdered sugar over the top of brownies.
*Drizzle with glaze.
*Let stand about 30 minutes or till glaze is set.
*Cut into bars.

-Makes 16-

Milk Chocolate Truffle Hearts

2010-01-17T10:57:00.000-08:00

8 oz milk chocolate, chopped fine
4 oz bittersweet chocolate, chopped fine
2 T unsalted butter
3/4 cup heavy cream
2 T cocoa powder

>how to make<

*Line 9" square baking pan with aluminum foil so that foil covers bottom a nd sides of pan and overhangs edges by at least 1".
*Place chocolates and butter in large heatproof bowl.
*Bring cream just to boil in a small saucepan.
*Whisk hot cream into chocolate and butter until smooth.
*Scrape mixture into prepared pan, smooth into even layer, and refrigerate until set, about 1 hour.
*Cover plate with foil or parchment paper.
*Using foil overhang as handles, lift chocolate mixture out of pan and transfer to cutting board.
*Using 1" to 1 1/2" heat-shaped cookie cutter, cut and lift out 30 something hearts and place on prepared plate.
*Sift cocoa powder over hearts.
*Transfer to airtight container, placing carefully between sheets of parchment paper, and refrigerate for up to 1 week.

Boston Cream Pie

2010-01-01T15:15:00.000-08:00

Filling:

2 cups whole milk
5 large egg yolks
3/4 cup sugar
3 T all-purpose flour
1 T orange liqueur
1 t vanilla extract

Cake:

4 large eggs
2/3 cup plus 1 T sugar
3/4 cup all-purpose flour
2 T unsalted butter, melted

Glaze:

1/2 cup plus 2 T whipping cream
8 oz bittersweet or semi-sweet chocolate, chopped
1 T orange liqueur

1 cup sliced almonds, toasted

>how to make<

For filling:

*Scald milk in heavy medium saucepan.
*Beat yolks, sugar and flour in medium bowl.
*Gradually whisk hot milk into yolk mixture.
*Return mixture to saucepan.
*Bring to boil and cook until thick, whisking constantly, about 3 minutes.
*Transfer to bowl.
*Stir in liqueur and vanilla.
*Press plastic wrap directly onto surface of filling.
*Refrigerate until well chilled.
(Can be made 1 day ahead.)

For cake:

*Preheat oven to 375 degrees.
*Butter and flour 9" diameter cake pan.
*Combine eggs and sugar in large bowl set over pan of barely simmering water.
*Using electric mixer, beat until just warm to touch.
*Remove from over water and beat until thick and tripled in volume, about 5 minutes.
*Fold in flour.
*Transfer 1/2 cup batter to small bowl; fold in butter.
*Gently but thoroughly fold butter mixture back into batter.
*Pour into prepared pan.
*Bake until toothpick inserted into center of cake comes out clean, about 18 minutes.
*Cool cake in pan 10 minutes.
*Turn out onto rack and cool completely.
*Cut cake into 2 layer.
*Place 1 layer cut side up on rack.
*Spread evenly with all of filling.
*Top with second cake layer cut side down.

For glaze:

*Scald cream in heavy small saucepan.
*Remove from heat and blend in chocolate.
*Stir until melted and smooth.
*Stir in liqueur.
*Let stand at room temperature until cool and just beginning to thicken.

*Pour glaze over top and sides of cake.
*Smooth with spatula if desired.
*Press almond slices onto sides of cake.
*Refrigerate 1 hour.
(Can be prepare 1 day ahead. Cover and chill.
Let stand 15 minutes at room temperature before serving.)

-makes 8-

Note: This recipe was introduced by Boston's Parker House hotel a century ago.

Eggnog Rum Bundt Cake

2009-12-17T14:11:00.000-08:00

Shortening and all-purpose flour,
or nonstick cooking spray for
preparing cake pan

Batter:
3 cups unsifted all-purpose four
1 t baking powder
18 t baking soda
3/4 t salt
1/2 t ground nutmeg
1/2 lb (2 sticks) unsalted butter,softened
2 1/4 cups superfine sugar
4 large eggs
2 t pure vanilla extract
3/4 cup plus 1 T prepared eggnog
3 T dark rum

Glaze:
3 T unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 t pure vanilla extract

>how to make<

*Preheat oven to 350 degrees.
*Grease the inside of a 10" Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.

*Sift together the flour, baking powder, soda, salt and nutmeg onto a sheet of wax paper. Set aside.
*Cream butter in the large bowl of an electric mixer on moderate speed for 3 to 4 minutes.
*Add superfine sugar in three additions, beating 1 minute after each portion is added.
*Add eggs, one at a time, beating 45 seconds after each is added.
*Blend in vanilla extract.
*On low speed, alternately add sifted mixture in three additions with the eggnog in two additions, beginning and ending with sifted mixture.
*Scrape down the sides of the bowl often.
*Add rum and beat 30 seconds.
*Spoon into prepared pan and lightly smooth top with a spatula.
Bake on center oven rack 55 minutes, or until a wooden pick inserted in te center comes out clean.
*Let cake set in pan on a cooling rack 10 minutes before unmolding onto a rack.

*While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
*Set over low heat and stir until the sugar dissolves.
*Bring to a boil, reduce heat and simmer 2 minutes. *Remove from heat and stir in vanilla.

*Place rack with warm cake on a sheet of wax paper.
*Spoon glaze over cake in layers, using all of the glaze.
*Cool completely before wrapping.

-makes 16 slices-

Note: This recipe was adapted from "Baking by Flavor" by Liza Yockelson.

The Best Sweet Potate Pie

2009-12-03T16:57:00.000-08:00

Pie Dough:

1 1/4 cup all-purpose flour
1/2 t salt
1 T granulated sugar
4 T unsalted butter, chilled.
cut into 1/4" pieces
3 T shortening, chilled
4~5 T ice water

Filling:

2 lbs sweet potatoes
2 T unsalted butter, softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 t ground nutmeg
1/4 t salt
2~3 T bourbon
1 T molasses (optional)
1 t vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar

>how to make<

*In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine.
*Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses.
*Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses.
*Turn mixture into medium bowl.
*Sprinkle 4 T ice water over mixture.
*With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of and; add up to 1 T more ice water if necessary.
*Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4" disk.
*Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.
*Remove dough from refrigerator.
*Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12" disk about 1/8" thick.
*Fold dough in quarters, then place dough point in center of 9" pie plate; unfold dough.
*Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
*Trim edge to 1/2" beyond pan lip.
*Tuck rim of dough underneath itself so that folded edges are about 1/4" beyond pan lip; flute dough.
*Refrigerate pie shell for 40 minutes, then freeze for 20 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Press doubled 18" square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil.
*Bake, leaving foil and wights in place until dough dries and lightens in color, 17 to 20 minutes.
*Carefully remove foil and weights by gathering sides of foil and pulling up and out.
*Bake until light golden brown, about 9 minutes longer.
*Remove from oven; reduce oven temperature to 350 degrees.

*Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave.
*Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer.
*Cool 10 minutes.
*Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin.
*Repeat with remaining sweet potatoes; you should have about 2 cups.
*While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
*Whisk together eggs, yolks, sugar, nut,meg, and salt in medium bowl; stir in bourbon, molasses(if using), and vanilla, then whisk in milk.
*Gradually add egg mixture to sweet potatoes, whisking gently to combine.
*Heat partially baked pie shell in oven until warm, about 5 minutes.
*Sprinkle bottom of pie shell evenly with brown sugar.
*Pour sweet potato mixture into pie shell over brown sugar layer.
*Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.
*Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.

Note: This recipe was taken from "Cooks Illustrated".

Apfel-Sahnetorte

2009-11-17T15:12:00.000-08:00

Cake:

2 eggs separated
2~3 T warm water
1/2 cup sugar
1 t vanilla
1/2 cup flour
1 t baking powder
5 T cornstarch

Filling:

10~15 apples
1/4~1/2 sugar
2 T unflavored gelatin
3 T cold water

Frosting:

1 cup sliced almonds
1 T sugar
2 T butter
1 pint whipping cream
2 T sugar
1 T unflavored gelatin
1 T cold water

>how to make<

Cake:

*Beat yolks with water.
*Add 2/3 of the sugar and the vanilla and beat until frothy and lemon-colored.
*Whip egg whited with remaining sugar until stiff but not dry.
*Fold into yolk mixture.
*Combine dry ingredients and stir into wet mixture until just blended.
*Fit a circle of greased and floured waxed paper into a greased and floured 9" springform pan.
*Pour in batter and bake at 350 degrees for about 20 minutes, until knife inserted in center comes out dry.
*Cool before filling.

Filling:

*Peel and core apples and cut into chunks.
*Cook over medium beat until very soft, sweetening with sugar to taste toward the end.
*Mash apples or put through food processor to make 4 cups applesauce. Cool.
*Soften gelatin in cold water.
*Dissolve by placing container of gelatin into pan of simmering water.
*Stir into cooled applesauce and set aside to cool further.

Frosting:

*Combine almonds sugar and butter in frying pan over medium heat.
*Cook, stirring, until almonds turn golden. Set aside to cool.
*Whip cream with sugar.
*Halfway through, add gelatin(softened in water,as above).

Assembly:

*Remove cooled cake from pan and slice in half horizontally.
*Pile applesauce on bottom half, mounding slightly.
*Cover with top half of cake and pat down to evenly distribute applesauce.
*Frost top and sides generously with whipped cream, reserving several tablespoonfuls.
*Pat almonds around sides of cake.
*Decorate top with reserved whipped cream.
*Chill in refrigerator overnight before serving.

-serves 8~10-

**This recipe was taken from Irma Krauss.

Cherry Jubilee Parfaits

2009-11-02T12:30:00.000-08:00

Cherry Compote:

3/4 cup orange juice
1/4 cup sugar
1.5 T cornstarch
3 cups halved, pitted fresh cherries
2 T Grand Marnier or orange liqueur

Orange Cream:

1 cup whipping cream
6 T powdered sugar
2 t (minced or grated) orange zest
5 cups 3/4" cubes of white cake or pound cake
1/3 cup slivered almonds, toasted (optional)

>how to make<

(To make the Cherry Compote)

*In a small pan, whisk together the orange juice, sugar and cornstarch.
*Place over medium-high heat and bring to a simmer, whisking continuously.
*Cook until thickened, about 1 minute.Grand Marnier.
*Place in the refrigerator till well chilled, at least 45 minutes.
*Compote can be made the day before and refrigerated.

(To make the Orange Cream)

*While compote is chilling, or about 45 minutes before serving, whip the cream with the sugar and orange zest in a bowl or mixer on slow speed until cream is just peaking.
*Refrigerate until ready to assemble.

(To assemble Parfaits)

*Line up 6 extra-large or balloon wine glasses, over-sized martini glasses or dessert-parfait glasses.
*Divide half of the cake evenly among the glasses.
*Then divide half of the cream evenly onto the cake layer.
*Repeat, ending with cream on top.
*Refrigerate for at least 30 minutes before serving.
*Sprinkle with toasted almonds right before serving, if desired.

-makes 6-

Note: This recipe was taken from "Kathy Casey Food Studios".

Chocolate Spider Cupcakes

2009-10-19T16:16:00.000-07:00

Cupcakes:

2 cups sifted flour
1 t baking soda
1/4 t salt
1/2 cup unsweetened cocoa
11 T butter, softened
1 t vanilla extract
1 1/2 cup sugar
3 eggs
1 cup milk

Icing:

6 oz semisweet chocolate, finely chopped
1/3 whipping cream
1 T sugar
1 1/2 T butter

Spiders:

2 cups chocolate chips
1 t vegetable oil

Webs:

3 oz white chocolate, finely chopped
1 t vegetable oil

>HOW TO MAKE<

Cupcakes:
*Spray 16 cupcake wells with cooking spray or line with paper cups and set aside.
*Sift together the flour, baking soda, salt and cocoa; set aside.
*Cream the butter with an electric mixer; add the vanilla and sugar and beat to mix.
*Add the eggs, one at a time.
*One the lowest speed, alternately add the day ingredients in 3 additions with the milk in 2 additions.
*Beat just until smooth.
*Spoon into the prepared pans.
*Bake in a preheated 350-degree oven 25 minutes.
*Cool a few minutes in the pans.
*If the cupcakes have been baked without paper cups, run a knife around the edges and invert onto a rack.
*Cool completely.

Icing:
*Put the chocolate, cream, sugar and butter in a medium saucepan.
*Cook over medium heat, stirring occasionally, until the chocolate is partially melted.
*Remove from the heat and stir until completely melted.
*Transfer to a bowl and cool to room temperature.
*Hold a cupcake upside down and dip the top into the icing.
*Twirl the cake slightly and set aside.
*Repeat with the remaining cupcakes and icing. Refrigerate.

Spiders:

*Place the chocolate chips and oil in the top of a double boiler set over hot water.
*When the chips have almost melted, remove from the heat and stir until completely melted.
*Cool 10 minutes, stirring occasionally.
*Spoon the melted chocolate into a pastry bag fitted with a 1/8" tip.
(Or use a zip-top plastic bag and snip off a corner.)
*On a baking sheet lined with wax or parchment paper, start piping out spiders about 2" apart.
*Refrigerate 20 minutes.
*Peel the spiders from the paper; keep refrigerated.

Webs:

*In a double boiler set over medium-low heat, melt the white chocolate and oil together.
*Remove from the heat and cool 5 minutes, stirring occasionally.
*Spoon the chocolate into a pastry bag fitted with a 1/8" tip.
*In the center of a cupcake, make a small dot of the chocolate; from the center pipe out 7 lines, evenly spaced, to the outer edge.
*Pipe out 4 circles, evenly spaced, over the lines.
*The cupcakes can be made 24 hours in advance.
*Hold in refrigerator in tins or loosely covered.
*Remove from refrigerator 1 hour before serving.
*Place a couple of the spiders on top of each cupcake just before serving.

-serves 16-

Note: This recipe comes from "Maida Heatter's Book of Great Chocolate Desserts"

Peach Crumble

2009-10-01T13:29:00.001-07:00

Filling:

3 1/2 lbs. ripe but firm peaches
1/3 cup granulated sugar
1 1/4 t cornstarch
3-5 t fresh lemon juice
pinch salt
pinch ground cinnamon
pinch grounnd nutmeg

Topping:

1 cup all-purpose flour
1/4 cup and 1 T granulated sugar
1/4 cup packed brown sugar
1/8 t salt
2 t vanilla extract
6 T unsalted butter (soft)
1/2 cup sliced almonds

>how to make<

*Heat oven to 350 degrees.

(For the filling)
*Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
*Drain peaches in colander set over large bowl.
*Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice.
*Toss juice mixture with peaches and transfer to 8" square glass baking dish.

(For the topping)
*While peaches are macerating, combine flour, sugars (reserving 1 T granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top.
*Pulse to combine mixture, about five 1-second pulses.
*Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl.
*Sprinkle remaining nuts over mixture and combine with two quick pulses.
*Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2" chunks with some smaller, loose bits).
*Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.

(To assemble and bake)
*Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces.
*Sprinkle remaining tablespoon sugar over top and bubbling around edges, 25 to 35 minutes.
*Cool on wire rack until warm, at least 15 minutes, serve.

-serves 4 to 6-

*This recipe was taken from "Cook's Illustrated".

Apricot Blueberry Cobbler with Biscuit Topping

2009-09-17T15:47:00.000-07:00

For Topping:
1 1/2 cups of all-purpose flour
3 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup butter
1/3 cup milk

For Fruits:
1 cup and 2 T sugar
1/4 cup quick-cooking tapioca
2 quarts sliced, pitted apricots
1 1/3 cup blueberries
2 T lemon juice
1 large egg white

>how to make<

(for topping)
*In a food processor mix all-purpose flour, sugar, baking powder, and salt.
*Add butter; whirl until mixture is coarse crumbs.
*Pour in milk; whirl and gather dough into a ball.

(for furits)
*In a shallow 3-quart baking dish, combine 1 cup of sugar and tapioca.
*Add apricots, blueberries and lemon juice; mix gently.
*Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir fruit mixture gently several times.
*Cut into rounds with a 2 1/2" diameter cutter.
*Reroll scraps, and cut.
*Place biscuits slightly apart on fruit.
*Beat egg white slightly, then brush lightly on biscuits; sprinkle with 2 T sugar.
*Bake in a 400 degrees oven until fruit is bubble in center, 40 to 50 minutes.
*Serve warm or cool.
(If made ahead, cover and store at room temperature u to 1 day.)

-makes 10 to 12 servings-

Blackberry & Nectarine Crisp

2009-09-04T15:44:00.000-07:00

Topping:
1 1/4 cups old-fashioned oats
1 cup plus 2 T firmly packed brown sugar
3/4 cup all purpose flour
1 T grated lemon peel
3/4 cup unsalted butter

Fruit:
3 lbs nectarines, halved, pitted, cut into 1/2" wide wedges
6 cups fresh blackberries
1 1/2 cups sugar
2 T instant tapioca

Vanilla ice cream

>how to make<

For Topping:
*Combine first 4 ingredients in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
(Topping can be prepared 1 day ahead. Cover and refrigerate.)

For Fruit:
*Preheat oven to 375 degrees.
*Toss nectarines, berries, sugar and tapioca in large bowl.
*Let stand 15 minutes.

*Transfer fruit mixture to 9x13" baking dish.
*Sprinkle topping over.
*Bake until topping browns and fruit bubbles about 50 minutes.
*Cool and spoon crisp into bowls.
*Top with ice cream.

-serves 12-

Fluffy Raspberry Torte

2009-08-17T17:43:00.001-07:00

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
16 oz miniature marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
4 cups fresh raspberries
1/2 cup chopped pecans

>how to make<

*In a small bowl, combine the cracker crumbs, butter and sugar.
*Set a side 1/4 cup for topping.
*Press remaining crumb mixture onto the bottom and 1 1/2" up the sides of a 9" springform pan; set aside.
*In a large saucepan, combine marshmallows and milk.
*Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
*Fold in whipped cream, raspberries and pecans.
*Pour into prepared crust.
*Top with remaining crumb mixture.
*Cover and refrigerate overnight.
*Remove sides of pan.

-serves 12-

Summer Fruit Shortcake

2009-08-02T17:33:00.001-07:00

Almond Scone:

2 3/4 cups all purpose flour
1/4 cup sugar
3/4 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 cup sliced almonds
8 T butter
3/4 cup buttermilk
1 large egg
1 egg white
1/2 t water

Filling:

8 cups summer fruits
1/2 cup sugar
2 cup heavy whipping cream
1/2 cup brown sugar
2 T almond-flavored liqueur

>how to make<

(Scone)
*Preheat oven to 375 degrees.
*Sift together the dry ingredients into a large bowl.
*Cut in the butter with a pastry cutter until it is the texture of coarse crumbs.
*Stir in sliced almonds.
*In a separate bowl, mix together 1 egg and buttermilk.
*Make a well in the center of the dry ingredients and pour the liquid into it.
*Combine with a few swift strokes.(Dough should form a ball.)
*Place dough on a lightly floured surface and pat into a circle about 3/4" thick.
*Carefully place on a baking sheet and cut into 8 wedges, but do not separate.
*Brush lightly with the egg white glaze.
*Bake 30~35 minutes, until scones are cooked through and golden.
*Cool slightly.

(Filling)
*Place sliced stone fruits or/and other fruits of your choice into a large bowl and sprinkle with sugar.
*Mix gently and let sit to get juicy.
*In a chilled bowl, whip cream and brown sugar with a mixer until cream forms soft peaks.
*Fold in the almond flavored liqueur if you like.
*Refrigerate until ready to use.

(Assemble)
*To serve, split scones and place on plates.
*Divide fruit mixture over scones and top with whipped cream.
*Place scone tops back on, slightly askew.

-serves 8-

Raspberry Cream Cheese Roll

2009-07-16T14:16:00.000-07:00

Sponge Cake:

3 eggs, separated
1 egg white
1/4 t cream of tartar
7 T plus 1 t sugar
1/8 t salt
3/4 t lemon extract
1/2 cup plus 1 T cake flour

Filling:

9 oz cream cheese, sieved
1 cup whipping cream
1.5 T powdered sugar
14 oz raspberries

Garnish:

1/2 cup whipping cream

>how to make<

*Preheat the oven to 325 degrees.
*Grease a jelly-roll pan and line with wax paper.
*Beat the egg whites with the cream of tartar; when soft peaks form, add 2 T of the sugar and beat until the whites are stiff. Set aside.
*Put the egg yolks in a large bowl and beat with a wire whisk or electric beater.
*Slowly add the remaining 5 T plus 1 t of sugar, beating constantly.
*Add the salt and lemon extract, and beat the mixture until it is a pale lemon color.
*Lightly fold 1/4 of the whites into the yolk-sugar mixture.
*Heap the rest of the whites on top and sift the cake flour over the whites.
*Fold the flour, beaten egg whites, and yolk mixture together until just mixed. (Do not overmix.)
*Spoon the batter into the prepared pan and bake for 10~12 minutes.
*Loosen the edge of the cake from the pan with a thin knife and allow to cool for 10~15 minutes.
*Turn out the cake onto a cake rack and cool.

*In a blender or food processor, process cream cheese, whipping cream and icing sugar until smooth.(Do not overblend.)
*Turn the cake onto clear wrap on the flat surface.
*Spread cheese mixture on spongecake.
*Reserve some raspberries for garnish.
*Roll spongecake up lightly, jelly-roll fashion, using wrap as a guide.

*To garnish, whip cream until stiff.
*Pipe out on top of cream cheese roll.
*Place raspberries as you wish.

Stars and Stripes Berry Trifle

2009-07-03T14:01:00.001-07:00

adapted from "Cook's Illustrated"

2 lbs. pound cake
3 T or more seedless raspberry jam
6 cups fresh blueberries
1 T plus 1 t sugar
1 t water
3 cups plus fresh raspberries
4 cups vanilla custard
1 cup whipped cream (lightly sweetened)

>how to make<

For the stars:

*Slice pound cake into 1/2" thick slices.
*Spread jam on half the amount of cake slices.
*Top with the other half to make jam sandwiches.
*Using 2" star cookie cutter, cut out stars from each sandwich.
*Chop remaining sandwich scraps into 1/2" pieces. Set aside.

For the berries:

*Toss blueberries, 1 T sugar, and water in bowl.
*In separate bowl, toss raspberries with remaining sugar.
*Let sit until sugar dissolves and berries are glossy, about 5 minutes.

To assemble:

*Arrange 8 star sandwiches upright around bottom of trifle dish.
*Place 2 cups sandwich scraps in center of dish.
*Arrange 3 cups blueberries around stars piling up blueberries so that they surround all edges of stars.
*Spread 2 cups custard in even layer on top of blueberry and cake layer.
*Place 1 cup sandwich scraps on center of custard layer.
*Arrange 3 cups raspberries around perimeter of dish.
*Spread remaining custard in even layer on top of raspberries.
*Arrange 8 star sandwiches upright around perimeter of dish.
*Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
*Spoon whipped cream on top of raspberries and top with remaining stars.

Caramel Peach Buckle

2009-06-17T13:46:00.001-07:00

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-

Raspberry-Filled Chocolate Mousse

2009-06-02T17:47:00.000-07:00

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-

Chocolate & Nut Cookies

2009-05-15T15:03:00.000-07:00

White Chocolate Macadamia Nut Cookies

The following recipes were taken from
"The All-American Cookie Book".

1 1/2 cups old-fashioned rolled oats
1 1/3 cups all-purpose flour
3/4 t baking soda
1/4 t salt
1 3/4 sticks unsalted butter, softened
1 cup sugar
1/3 cup packed dark brown sugar
1 large egg
1 1/2 T milk
2 1/2 t vanilla extract
1/8 t almond extract
1 1/3 cups white chocolate morsels
1 1/3 cups macadamia nuts, chopped

>how to make<

*Preheat the oven to 325 degrees.
*Grease several baking sheets or coat with nonstick spray.

*In a food processor, process the oats in on/off pulses until ground to a powder.
*In a medium bowl, thoroughly stir together the ground oats, flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat the butter until lightened, about 1 minute.
*Add the sugar and brown sugar and beat until very fluffy and smooth.
*Add the egg, milk, vanilla, and almond extract and beat until evenly incorporated.
*Beat or stir in the flour mixture until evenly incorporated.
*Stir in the white chocolate and macadamia nuts until evenly incorporated.

*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in generous golf-ball-sized mounds, spacing about 3" apart.
*Pat the mounds or balls down slightly.

*Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 17 minutes, or until the tops are pale golden and the edges are just lightly browned; be very careful not to overbake.
*Reverse the sheet halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.

*Store in an airtight container for up to 1 week or freeze for up to 1 month.

-makes 25 to 30 cookies-

German Chocolate Coconut Pecan Cookies

2 1/4 cups flaked sweetened coconut
1 1/2 cups chopped pecans
1 3/4 cups all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 cup packed light brown sugar
3/4 cup unsalted butter, slightly softened
1 large egg
2 T corn syrup
2 1/2 t vanilla extract
1/4 t coconut extract or 3 drops of almond extract
1 4oz bar German's sweet chocolate, finely chopped

>how to make<

*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn.
*Let stand until cool; set aside.

*In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light.
*Beat in the egg, corn syrup, vanilla, and coconut or almond extract until well blended.
*Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.

*Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
*Using the tip of a table knife, spread out the cookies to about 1 1/2" diameter.

*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at the edges.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.

*Store in an airtight container for up to 10 days or freeze for up to 2 months.

-makes about 45 cookies-

Oregon Hazelnut Chocolate Chip cookies

1 1/2 cups whole hazelnuts
2 cups all-purpose white flour
1/2 t baking powder
1/4 t baking soda
1/2 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
2/3 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 T milk
2 t vanilla extract
1 cup semisweet chocolate morsels

>how to make<

*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.

*Spread the hazelnuts in a small baking pan and toast in the oven, stirring occasionally, for 15 to 19 minutes, or until the hulls loosen and the nuts are lightly browned; be careful not to burn.
*Immediately turn out into a small bowl and let stand until cool enough to handle.
*Rub the hazelnuts between your hands or in a clean kitchen towel, loosening and discarding as much hull as possible.
*By the hand, chop half the nuts moderately fine; set aside.
*In a food processor, process the remaining nuts in on/off pulses until ground to a powder but not clumped together or oily looking.

*In a large bowl,thoroughly stir together the flour, ground hazelnuts, baking powder, baking soda, and salt; set aside.
*In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and well blended.
*Add the brown sugar and sugar and beat until fluffy and smooth.
*Add the egg, milk, and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chopped hazelnuts and chocolate morsels, until evenly incorporated.

*Using an ice cream scoop or spoons, drop the dough onto the baking sheets in golf-ball-sized mounds, spacing about 3 1/2" apart.
*Using lightly greased hands, slightly pat down the tops of the mounds until flat.

*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until the tops are golden, the edges are lightly browned, and they are still slightly soft when pressed in the centers.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.

*Store in an airtight container for up to 1 week or freeze for up to 1 month.

-makes about 30 cookies-

Apple Pie with Caramel Topping

2009-05-01T21:25:00.000-07:00

-Pie dough for two 9" crust-

2 cups all purpose flour
1/2 cup lard
2 1/2 T unsalted butter
1/2 t salt
about 1/2 cup iced water

-Apple filling-

7 large Granny Smith apples, peeled and cored
1 cup sugar
3 T quick cooking tapioca
1 t ground cinnamon
1/2 t salt
juice of 1/2 lemon
1 T heavy cream
1 large egg

-Caramel Topping-

1/2 cup packed brown sugar
4 T unsalted butter
2 T heavy cream
1/2 cup pecan halves

>how to make<

(Pie dough)
*In a large bowl, combine the flour with the lard, butter and salt.
*Mix lightly with your fingertips until the dough forms grape-sized pieces.
*Stir in the iced water.
*Lightly knead, handling the dough as little as possible, until the dough forms a ball.
*Add a little more water if necessary.
*Transfer to a plastic bag and shape into a log.
*Seal the bag, pressing out any sir, and chill 1 hour or as long as 3 days.
*The pie dough can be frozen for as long as a week.
*Butter and flour a 9" glass pie plate.
*On a lightly floured surfece, roll out half the dough to a 12" round about 1/8 thick.
*Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
*Chill for 30 minutes.

(Filling)
*Roughly chop the apples into small pieces, about the size of lima beans.
(The apples should measure about 9 cups chopped.)
*Combine with athe sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
*Set aside until the juiced begin to run, 10 to 15 minutes.
*Meanwhile, beat together the cream and egg to make a glaze and brush over the edges of the bottom crust.
*Mound the apple filling in the pie shell.
*Roll out the remaining doough to a large round about 1/8" thick.
*Place over the filling and seal the edges together by gently pressing together.
*Brush the top with the remaining egg glaze.
*Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
*Cut 5 or 6 slits in a spoke pattern, beginning 1/2" from the center hole and ending 1/2" from the outside edge.
*Chill for 30 minutes before baking.

*Preheat the oven to 425 degrees.
*Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown.
*Reduce the heat to 300 degrees and continue baking until the juices visible in the center are thick and bubbly, about 1 hour.
(If the edges are browning too quickly, cover with aluminum foil.)

(Caramel topping)
*Combine the brown sugar, butter and cream in a small saucepan.
*Bring to a boil and cook for 2 minutes.
*Remove from the heat and stir in the pecan halves.

*Spoon the hot caramel over the top of the pie to coat and return to the oven.
*Bake 5 minutes longer, or until the caramel sets.
*Cool on a rack before serving.

Lemon Curd and Strawberries Tart

2009-04-16T20:26:00.000-07:00

Tart shell:
2 cups all-purpose flour
1/2 cup powdered sugar
1/8 t salt
3/4 cup chilled unsalted butter,
cut into small pieces
1/4 cup sour cream
1 large egg yolk
1/2 t vanilla extract

Filling:
1 jar(11 1/4 oz)lemon curd
2~3 T lemon juice
1 cup whipping cream
2 T powdered sugar
1 1/2 pint fresh strawberries,
hulled and sliced
2 T currant jelly

>how to make<

(for the tart shell)
*In a large bowl, combine the flour, powdered sugar and salt.
*Add the pieces of butter and toss to coat with the flour.
*with your fingertips, a pastry cutter or two knives, cut the butter nto the flour until large flakes form.
*Whisk together the sour cream, egg yolk and vanilla.
*Drizzle around the edge of the flour mixture and work together with a fork.
*Add a tablespoon ice water if the dough is too dry.
Gather into a ball and transfer to a piece of plastic wrap.
*Flatten into a disk.
*Chill for at least 30 minutes, or up to 48 hours.
*Heat oven to 400 degrees.
*Spray a 9 1/2" removable-bottom tart pan with coking spray and set aside.
*On a lightly floured surface, roll the chilled dough into a 12 1/2" circle.
*Carefully fold into quarters.
*Place the point in the center of the prepared dish and unfold the dough, pressing lightly into the sides of the dish.
*Trim edge.
*Pierce lightly in several places with a fork.
*Refrigerate at least 30 minutes or freeze 15 minutes.
*Line the pastry with aluminum foil and spread a thin layer of pastry weights or dried beans over the bottom.
*Bake 20 minutes.
*Removable foil and weight.
*Reduce oven temperature to 375 degrees and put the shell back into the oven for 10 minutes.
*Cool on a rack.

(for the filling)
*In a food processor or with a whisk, beat the lemon curd with the lemon juice until smooth.
*With an electric mixer, beat the cream with the powdered sugar until soft peaks form, then fold in the lemon curd.
*Spoon into the crust, spreading evenly.
*Top with the sliced berries.
*Melt the jelly in a small saucepan and brush gently over the berries.
*Refrigerate up to 3 hours before serving.

-serves 8 to 10-

This recipe is from "Luscious Lemon Desserts"

Easter Baskets with Lemon Curd and Strawberries

2009-04-03T16:15:00.000-07:00

Easter Baskets:

4 frozen phyllo dough sheets, thawed
1/4 cup unsalted butter, melted
6 t dry white breadcrumbs

Lemon Curd:

1 cup sugar
3 large eggs
1 egg yolk
1/2 cup unsalted butter, cut into pieces
6 T fresh lemon juice
2 T grated lemon peel

1 pint strawberries, hulled and sliced
fresh mint sprigs (optional)

>how to make<

For baskets:

*Preheat oven to 350 degrees.
*Place 1 phyllo sheet on work surface.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with second phyllo sheet.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with third phyllo sheet.
*Brush with butter.
*Sprinkle remaining breadcrumbs over.
*Top with fourth phyllo sheet.
*Brush with butter.
*Cut out twelve 4" squares from phyllo.
*Brush every other cup of 2 twelve 1/2 cup muffin tins with melted butter.
*Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup(pastry corners should stick up).
*Bake until just golden brown and crisp, about 10 minutes.
*Remove pastry from tins and cool completely.
(Baskets can be prepared 2 days ahead.)

For curd:

*Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts.
*Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes.
*Pour into bowl.
*Cover and refrigerate until cold, about 4 hours.
(Can be prepared 2 days ahead.)

Assembly:

*Spoon some berries into bottom of each phyllo basket.
*Top each with 2 1/2 T lemon curd.
*Arrange remaining berries in petal fashion atop curd.
*Garnish with mint sprigs.

Chocolate Glazed Irish Cream Cheese Cake

2009-03-19T14:37:00.000-07:00

Crust:

6 whole graham crackers
1/4 cup unsalted butter, melted

Filling:

3 x 8oz packages cream cheese,
room temperature
7 T sugar
1 T all purpose flour
2 large eggs
1/4 cup plus 2 T sour cream
1/4 cup plus 2 T Irish Cream liqueur
1 t vanilla extract

Glaze:

1/2 cup whipping cream
9 oz semisweet chocolate, chopped

Topping:

Chocolate curls

>how to make<

For crust:
*Preheat oven to 350 degrees.
*Finely grind graham crackers in processor.
*Add butter and blend until combined.
*Press crust mixture onto bottom(not sides) of 9" diameter sprigform pan.
*Bake crust until golden brown, about 8 minutes.
*Transfer crust to rack.
*Maintain oven temperature.

for filling:
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in flour.
*Add eggs 1 at a time, beating just until combined.
*Mix in remaining ingredients.
*Pour filling into crust.
*Bake 10 minutes.
*Reduce oven temperature to 250 degrees.
*Bake cheese cake until set, about 40 minutes longer.
*Cool cake in pan on rack 10 minutes.
*Run sharp knife around pan sides to loosen cake. Cool.
*Chill overnight.

For glaze:
*Bring cream to simmer in heavy medium saucepan.
*Reduce heat to low.
*Add chopped chocolate and stir until melted and smooth.
*Cool glaze to lukewarm.

For assembly:
*Release pan sides from cheese cake.
*Place cheese cake on rack set over baking sheet.
*Pour glaze over cheese cake, spreading with spatula to cover top and sides and allowing excess to drip onto sheet.
*Refrigerate until glaze sets, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Transfer cheesecake to platter.
*Garnish with chocolate curls.

-serves 12-

White Chocolate Crunch Blondies

2009-03-03T13:22:00.000-08:00

Nonstick cooking spray

16 individually wrapped (6 oz total)
"Cookies'n'Cream"candy bars
1 3/4 cups sifted all-purpose flour
1 1/4 t baking powder
1/8 t salt
1/2 t ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup firmly packed dark brown sugar
1/2 granulated sugar
2 eggs
1 1/2 t pure vanilla extract

>how to make<

*Lightly spray a 7" x 11" baking pan with cooking spray and set aside.
*Heat oven to 350 degrees.
*Chop the candy into small chunks; set aside.
*Sift together the flour, baking powder, salt and cinnamon.
*In the bowl of an electric mixer, cream together the softened butter, brown sugar and granulated sugar until fluffy.
*Beat in the eggs and vanilla until smooth and blended, about 2 minutes.
*Slowly add the dry ingredients, beating about 2 minutes to blend.
*Stir in the chopped chocolate by hand.(The dough will be very stiff.)
*Transfer to prepared pan and spread with a spatula.
*Bake on center oven rack 30 minutes, or until the cookies test done in the center.
*Cool completely before cutting.

Makes 24.

Memo: You could substitute 8 mini Butterfingers bars for the candy bars.
This recipe was taken from "Gourmet Magazine".

Grand Marnier Souffle

2009-02-18T17:11:00.000-08:00

1/4 cup butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup sugar
4 large egg yolks
1/2 cup Grand Marnier
1 T grated orange peel
6 large egg whites, room remperature

>how to make<

*Butter 2 quart souffle dish.
*Lightly sprinkle with sugar.
*In a saucepan, over low heat, melt butter.
*Stir in flour until mixture has thickened.
*Add milk; using whisk, beat vigorously until blended.
*Beat sugar into milk mixture.
*Remove pan from heat.
*Beat in egg yolks rapidly.
*Stir in liqueur and orange peel; set aside.
*Heat oven to 375 degrees.
*In large bowl at high speed, beat egg whites and cream of tartar until stiff peaks form.
*Using rubber spatula, gently fold egg yolk mixture a little at a time into egg whites until blended.
*Pour mixture into souffle dish.
*Bake 30 to 35 minutes until souffle is well risen above top of dish and golden brown.
*Using a large spoon, serve immediately.

-serves 6-

Red Velvet Cake with Fluffy Frosting

2009-02-03T11:51:00.001-08:00

Cake:

1/3 cup shortening
1 1/2 sugar
2 eggs
3 T sweet cocoa powder
2 oz red food color
1 t salt
1 t vanilla essence
1 cup buttermilk
2 1/2 cups cake flour
1 t baking soda
1 T vinegar

Frosting:

5 T flour
1 cup milk
1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
2 t vanilla essence

>how to make<

*Warm the oven at 350 degrees.
*Cream shortening and sugar in a mixer bowl, add eggs and beat well.
*In a separate bowl make paste of cocoa powder and red food color.
*Add this to the creamed mixture.
*Add salt, vanilla, and buttermilk, alternately with flour, mix well.
*Fold in baking soda and vinegar.
*Divide the dough into 2 well greased 9" cake pans.
*Bake the cake for 30 minutes, or until done.

*Blend flour and milk in a small sauce pan, and cook over low heat until thick.
*Let it cool.
*While cooling, cream the rest of the ingredients in a mixer bowl.
*Add cooled mixture, and beat at high speed for 5 minutes until fluffy.

*Spread the frosting between the cake and cover the whole cake with the frosting.
*Decorate the cake as you wish.

serves 10~12

Drop Cookies, Bar Cookies, and Ice Box Cookies

2009-01-15T13:47:00.000-08:00

For DROP COOKIES:

[Peanut Butter, White Chocolate, and Peanut Cookies]
from "the baker's bible"

1 cup freshly shelled peanuts
1 cup all-purpose flour
1/2 t baking soda
1/4 t salt
1/2 cup chunky peanut butter
1 stick unsalted butter
1/2 cup packed light brown sugar
2 T sugar
1 egg
1 t vanilla extract
6 oz fine-quality white chocolate, coarsely chopped
2 oz semi-sweet chocolate, melted

>how to make<

*In a medium skillet over medium-low heat, toast peanuts until golden and fragrant, about 5 minutes, stirring frequently.
*Turn on to a plate, and allow to cool.

*Preheat oven to 375 degrees.
*Into a medium bowl, sift together flour; baking soda, and salt.
*In a large bowl with an electric mixer; beat peanut butter; butter; and sugars together until light and fluffy, about 2 to 3 minutes.
*Add egg and continue beating for 2 minutes.
*Add egg and continue beating for 2 minutes more; beat in vanilla extract.
*Stir in flour mixture until well-blended; then stir in white chocolate and toasted peanuts.

*Drop heaped tablespoonfuls at least 2" apart on 2 large baking sheets.
*Flatten slightly with the back of a moistened spoon.
*Bake until golden-brown, about 12 to 15 minutes; do not overbake or the cookies will be dry.
*Remove baking sheets to wire racks to cool, 3 to 5 minutes.
*Then, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.

*Spoon melted semi-sweet chocolate into a paper cone.
*Drizzle over cookies in a zig-zag pattern.
*Allow to set; store cookies in airtight containers.

-makes 18-

For BAR COOKIES:

[Toffee Bars]
from "The Good Housekeeping Illustrated Cookbook"

1 3/4 cup all-purpose flour
1 cup sugar
1 cup butter or margarine, softened
1 t vanilla extract
1 egg, separated
1/2 cup finely chopped walnuts

>how to make<

*Preheat oven to 275 degrees.
*Grease 15 1/2" by 10 1/2" jelly-roll pan.
*In large bowl with mixer at medium speed, beat all ingredients except egg white and walnuts until well mixed; pat evenly into pan.

*In cup with fork, beat egg white slightly; brush over top of dough and sprinkle with nuts.

*Bake 1 hour and 10 minutes or until golden.
*Immediately cut into 50 bars and remove from pan to cool on wire racks.
*Store in tightly covered container for at least 3 days before serving.

For ICE BOX COOKIES:

[Chocolate Chip Ice Box cookies]
from "Cookie Book"

1 2/3 cups all-purpose white flour
1 1/2 t baking powder
1/4 t salt
1/2 cup unsalted butter, slightly softened
1/4 cup cor oil or other flavorless vegetable oil
1/3 cup packed light brown sugar
1/3 cup sugar
1 large egg
2 t vanilla extract
1 cup semisweet chocolate mini-morsels
3/4 cup finely chopped walnuts or pecans(optional)

>how to make<

*In a medium bowl, thoroughly stir together the flour,baking powder, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, eat together the butter, oil, brown sugar, and sugar until fluffy and well blended.
*Add the egg and vanilla and beat until evenly incorporated.
*Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, if using, until evenly incorporated.

*Spoon half of the dough onto a sheet of wax paper, forming a rough log about 7" long.
*Repeat with the second dough portion.
*Smooth the wax paper around the dough to help form the logs.
*Refrigerate the dough for 30 to 40 minutes, or until firmed up and easier to handle.
*Reshape the logs smoothing them further.
*Roll the logs up in sheets of plastic wrap, twisting the ends to keep the wrap from unrolling.
*Freeze the logs until completely frozen, at least 3 hours.
*Bake immediately, or transfer to an airtight plastic bag and freeze for up to 2 months.

*Preheat the oven to 375 degrees.
*Grease several baking sheets or coat with nonstick spray.

*Carefully peel the plastic wrap from a dough log.
*Using a large, sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly, so it may be necessary to pat and smooth the slices back into shape.
*Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2" apart.
*If desired, repeat with the second log, or save it to bake another time.

*bake the cookies, one sheet at a time, in the upper third of the oven for 7 to 10 minutes, or until golden all over and just slightly darker around the edges.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.

*Store in an airtight container for up to 1 week or freeze for up to 1 1/2 months.

-makes 40 to 45-

Frozen Tiramisu

2009-01-01T11:09:00.000-08:00

2 packages (3oz each) soft ladyfingers
1/2 cup coffee liqueur or strong brewed coffee
6 oz semi-sweet chocolate or bittersweet chocolate chips, melted
14oz sweetened condensed milk
1 container(1.5qt) Breyers All Natural Coffee Ice Cream
8 oz cream cheese, softened
2 T sugar
1 t vanilla extract
1 cup thawed frozen whipped topping
or 1 cup fresh whipped cream
1 t unsweetened cocoa powder

>how to make<

*In 9" springform pan, line bottom and sides with ladyfingers; brush with coffee liqueur.
*Freeze at least 20 minutes.
*Meanwhile, in small bowl, combine melted chocolate with sweetened condensed milk; chill 10 minutes.
*Into prepared pan, scoop 1/2 of the Breyers Coffee Ice Cream, pressing to form an even layer.
*Evenly top with chocolate mixture.
*Scoop in remaining ice cream, pressing to form and even layer.
*Cover and freeze 5 hours or overnight.
*To serve, remove ring from pan and arrange cake on serving platter.
*In mixing bowl, with electric mixer, beat cream cheese, sugar, and vanilla; fold in whipped topping.
*Evenly spread over ice cream layer, then sprinkle with cocoa powder.

*This recipe was taken from "Parade" in Seattle Times.

Buche De Noel with Macademia Nuts

2008-12-15T20:28:00.000-08:00

For Chocolate Cake Roll:

4 large eggs, room temperature
1 large egg yolk
1/4 cup sugar
pinch of salt
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 t grated orange peel

For Chocolate & Orange Butter creams:

1 1/2 cups plus 1 1/2 T sugar
1 1/2 cups water

5 large egg yolks, room temperature
6 T Cointreau or other orange liqueur
2 1/4 cups unsalted butter, room temperature
4 1/2 T frozen orange juice concentrate, thawed
4 1/2 oz unsweetened chocolate, melted and cooled

2/3 cup toasted macadamia nuts, coarsely chopped

>how to make<

For Cake Roll:

*Preheat oven to 400 degrees.
*Line 11 x 17 1/2" jelly roll pan with parchment.
*Using electric mixer, beat eggs, yolk, sugar and salt at medium speed until stiff peaks form.
*sift in flour and cocoa.
*Add orange peel; gently fold together.
*Spread batter evenly in prepared pan.
*Bake until cake is springy to touch and just begins to pull away from sided of pan, about 7 minutes.
*Cut around edges to free cake.
*Transfer cake and parchment to another baking pan or work surface and let cool.

For Butter creams:

*Bring sugar and 1 1/2 cups water to boil in heavy medium saucepan, stirring until sugar dissolves.
*Continue boiling without stirring until thermometer registers 240 degrees(soft-ball stage), brushing down sides occasionally with damp brush.

*Meanwhile, using electric mixer, beat yolks in large bowl until thickened.
*Mix in Cointreau.
*Gradually beat in hot syrup.
*Set bowl over pan of simmering water(do not allow bowl to touch water).
*Using electric mixer, beat mixture until thermometer registers 160 degrees and mixture thickens, about 12 minutes.
*Remove bowl from over water.
*Continue heating mixture until bottom of bowl cools to room temperature, about 5 minutes.
*Add butter 3 T at a time, beating at medium speed after each addition until smooth.
*Mix in orange juice concentrate.
*Transfer 3 1/4 cups butter cream to medium bowl.
*Mix chocolate into remaining butter cream.

*Invert cake onto sheet of plastic wrap.
Carefully remove parchment.
*Spread orange butter cream over cake, leaving 1" border on one long side.
*Sprinkle with macadamia nuts.
*Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border, using plastic wrap as aid.

*Trim to make ends of roll even.
*Cut 2" off each end of roll at 45 degrees angle.
*Transfer roll to platter using plastic as sid and arranging seam side down.
*Spread some chocolate butter cream on cut ends of 2" pieces.
*with butter cream touching cake, place one piece atop cake off center and the second on one long side of cake to resemble tree stumps.
*Transfer 1 cup chocolate butter cream to pastry bag fitted with 1/4" plain trip.
*Spread remaining butter cream over cake.
*Pipe butter cream in spirals over ends of buche and stumps, starting at center of each.
*Run fork tines through butter cream to simulate bark.
(Can be prepared 1 day ahead. Refrigerate. Let stand at room temperature 2 hours.)

For Meringue Mushrooms:

1/4 cup egg whites(about 2 large)
pinch of salt
2 T sugar
2 T powdered sugar

1 T powdered sugar mixed with 1/4 t egg white(paste)
Unsweetened cocoa powder

>how to make<

*Preheat oven to 150 degrees.
*Line baking sheet with parchment.
*Using electric mixer, beat whites and salt 1 minute to blend.
*Combine 2 T sugar and 2 T powdered sugar.
*Add to whites in 3 additions, beating for 20 seconds after each.
Continue beating until meringue is stiff and glossy.
*Transfer mixture to pastry bag fitted with 1/2" plain tip.
*Pipe about fifteen 1/2 to 1" domed rounds on prepared sheet for mushroom caps.
*Smooth top of each with damp finger.
*Pipe about fifteen 1/2 to 1" high peaked mounds on prepared sheets for stems.
*Bake until meringues are day and beginning to color, about 1 3/4 hours. Cool completely.

*Using small knife, cut small hole in bottom of each mushroom cap.
*Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
*Repeat with remaining stems and caps.
(Can be prepared 1 day ahead. Store in airtight container.)
*Dust mushrooms with cocoa powder before serving.

Note: I do not know which book or magazine this recipe came from.

Book Club Cake

2008-12-01T17:33:00.000-08:00

Sponge cake:

250g hazelnuts
250g powdered sugar
1 t baking powder
5 eggs, separated
2 T water

Cream filling:

75g semisweet chocolate
75~100g sugar
3 T coffee(liquid)
480ml whipping cream

>how to make<

*Warm up oven at 375 degrees.
*Roast hazelnuts on cookie sheet in the prepared oven for 10 minutes or less until golden, but not dark.
*Let them cool, then grind and remove some of the skins.
*Mix egg yolks with powdered sugar, using a mixing bowl.
*Add nuts, baking powder, and water.
(This mass is very thick and hard to mix.)
*Beat egg whites in another bowl until stiff, and fold in.
*Put it in a 11"~12" springform pan or other cake pan lined with wax paper.
*Lower the temperature in the oven to 350 degrees and bake for 30~40 minutes.
*Make sure the cake mass does not burn.

*Put chocolate, sugar, and coffee together.
*Heat the mixture in double boiler until dissolved and cool.
*Pour into whipping cream, and beat until stiff.

*Slice cake in half, add half the cream filling.
*Replace cake half, and garnish with the rest of the cream filling.

Designer Cherry Pie

2008-11-20T13:44:00.000-08:00

The following recipe comes from "The Pie and Pastry Bible"

For pie:

12 T cold unsalted butter
10 oz flour
1/4 t salt
1/4 t baking powder
4.5 oz cold cream cheese
2 T ice water
1 T cider vinegar

For filling:

2 lbs pie cherries, pitted
8 oz sugar
1 oz cornstarch
a pinch of salt
1/4 t almond extract

For glaze(optional):

1 T large egg yolk
1 t heavy cream

>how to make<

*Cut the butter into small cubes.
*Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
*Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
*Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
*Cut the cream cheese into 3 or 4 pieces and add it to the flour.
*Process for about 20 seconds or until the mixture resembles coarse meal.
*Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.
*Remove the cover and add the water and vinegar.
*Pulse until most of the butter is reduced to the size of small peas.
*The mixture will be in particles and will not hold together.
*Spoon it into the plastic bag.(It may be easier to divide the mixture in a ratio of two thirds: one third.)
*Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
*Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight.

*Remove the larger piece of dough from the refrigerator.
*Roll the dough 1/8" thick or less and large enough to cut a 13" circle.
*Transfer the dough to the pie pan.
*Fold the extra dough under so that it is flush with the outer edge of the pie plate.
*Cover the pastry with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

*Preheat the oven to 425 degrees at least 20 minutes before baking.
*Line the dough with parchment.
*Fill the parchment with rice or dried beans, making sure they are pushed up well against sides of the parchment.
*Place it in the oven and bake for 20 minutes.
*Lift out the parchment with the rice or beans and prick the crust all over with the times of a fork.
*Return the shell to the oven for 5 minutes more or until pale golden brown.

*Roll the remaining dough out 1/8" thick and use a sharp knife to cut out about 18 leaf shapes, 3" long.
*Drape them over little clumps of aluminum foil set on a baking sheet.
*Brush them with the egg glaze if desired and bake them at 425 degrees for 10 to 15 minutes or until golden. Set them aside.

*Place all the filling ingredients except for the almond extract in a non-reactive medium saucepan and allow them to sit for about 10 minutes or until the cherries exude enough juice to moisten the sugar.
*Stir gently until evenly mixed and bring to a full boil over medium heat, stirring constantly.
*Lower the heat and simmer for 1 minute or until the juices thicken, stirring gently.
*Remove from the heat and stir in the almond extract.

*Pour the cherry mixture into the prebaked pie shell.
*Place the doughnut shaped cut-out foil ring on the pie to protect the edge of the crust and bake in a preheated 400 degrees oven for 15 to 20 minutes or until bubbling all over.
*Remove to a rack and while the pie is still hot, arrange the rederved pastry leaves over the cherries.

-serves 6 to 8-

Strawberry Mousse Cake

2008-11-04T14:45:00.000-08:00

Syrup:

6 T water
3 T sugar
2 T Grand Marnier or other orange liqueur

Cake:

8 large eggs
1 cup sugar
1 t vanilla extract
1/4 almond extract
1 1/3 cups all purpose flour
6 T (1 stick) unsalted butter, melted, cooled

Mousse:

2 12oz baskets strawberries, stemmed, chopped
1 1/2 cups chilled whipping cream
6 T powdered sugar
1 T Grand Marnier or other orange liqueur
1 t vanilla extract

Topping:

2 cups chilled whipping cream
3 T powdered sugar
1 T Grand Marnier or other orange liqueur
1 t vanilla extract

16 large strawberries, stemmed

>>HOW TO MAKE<<

For syrup:

*Stir 6 T water and sugar in heavy small saucepan over medium heat until sugar dissolved.
*Mix in Grand Marnier.(Can be prepared 1 week ahead. Cover and refrigerate.)

For cake:

*Preheat oven to 350 degrees.
*Butter two 9" round pans with 2" high sides.
*Line bottoms of pans with waxed-paper rounds.
*Butter and flour waxed paper rounds.
*Whisk eggs and sugar in large bowl set over saucepan of simmering water until mixture is just warm to touch.
*Remove from over water.
*Add vanilla and almond extracts.
*Using electric mixer, beat mixture at medium-high speed until tripled in volume, about 7 minutes.
*Sift half of flour over egg mixture and fold in.
*Repeat with remaining flour.
*Fold butter mixture back into remaining cake batter.
*Divide batter evenly between prepared cake pans.
*Bake until tester inserted into centers comes out clean, about 25 minutes.
*Cool cakes in pans 5 minutes.
*Turn cakes out onto racks and col completely.
*Peel off paper.(Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

For mousse:

*Puree half of berries in processor or blender.
*Using electric mixer, beat cream, sugar, Grand Marnier and vanilla extract in large bowl until stiff peaks form.
*Fold in pureed berries and remaining chopped berries.

For topping:

*Using electric mixer, beat whipping cream, sugar, Grand Marnier and vanilla extract in large bowl until stiff peaks form.

For assembling:

*Cut each cake layer in half horizontally.
*Place 1 layer on platter.
*Brush with 1/4 of syrup.
*Spread 1/3 of mousse on cake.
*Repeat layering with cake, syrup and mousse 2 more times.
*Top with last cake layer.
*Brush with remaining syrup.
*Spread topping over top and sides of cake.
*Arrange whole berries around top edge of cake; chill.(Can be made 6 hours ahead. Cover with cake dome and chill.)

SERVES 12

Tarantula and Finger Cookies

2008-10-18T15:50:00.000-07:00

Scary Halloween cookies from "The Secret Life of Food"

2 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1/8 t baking soda
10 T unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 t vanilla extract
2 T unsweetened cocoa powder
1 bag(8oz)thin,short pretzel sticks
1 bag(11.5oz)milk chocolate chips
2 T vegetable oil

chocolate sprinkles
small red candies

>how to make<

*Preheat the oven to 350 degrees.
*In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
*In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
*Add the egg and vanilla and beat until well blended.
*Gradually add the flour mixture and cocoa powder.
*Beat to form a smooth dough.
*Roll a tablespoon-sized ball of dough, and place it on a baking sheet.
*Arrange eight pretzel sticks around the ball like spokes on a wheel.
*Press the tips of the pretzel sticks firmly into the dough ball.
*Continue with the rest of the pretzels and dough.
*Bake until the cookies start to brown around the edges, about 7~10 minutes.
*Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks.
*Let cool completely.
*Place the racks on sheets of aluminum foil or waxed paper.
*In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
*Pour the melted chocolate over each cookie.
*Coat with chocolate sprinkles.
*Press in two red candy eyes on the front of the head.

-makes about 25~30 tarantula cookies-

1 cup butter, softened
1 cup powdered sugar
1 egg
1 t vanilla extract
2 3/4 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup sliced almonds
2 T Icing Glue
(1/4 cup powdered sugar
1 t water)

>how to make<

*In a large mixing bowl, beat the butter until smooth and creamy.
*Add the sugar, egg, and vanilla extract and mix well.
*Add the flour, baking powder, and salt and beat until completely mixed.
*Cover the dough and refrigerate for 30 minutes.
*Preheat the oven to 325 degrees.
*With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.
*If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
*Place fingers on an ungreased cookie sheet about 3 inches apart.
*Use a butter knife to make knuckle marks on the finger cookies.
*Slightly flatten the front of the finger to create a nail.
*Bake 20~25 minutes, until fingers are slightly golden.
*Remove from the oven and let cool.
*Meanwhile, prepare the Icing Clue.
*Mix together the glue ingredients in a small bowl until the consistency is similar to that of a paste.
*Attach almond slice fingernails to the tips of the fingers with Icing Glue.
*Let glue dry for about 30 minutes.

-makes about 50 finger cookies-

Chocolate Cranberry Mousse Cake

2008-10-05T13:12:00.000-07:00

Cranberry Compote:

12oz bag fresh or frozen cranberries
1/2 cup sugar
1/4 cup water
1 t minced orange peel
2 T fresh orange juice

*Combine first 4 ingredients in heavy large saucepan over medium heat.
*Bring to boil.
*Reduce heat and simmer until cranberries pop and mixture is syrupy, stirring occasionally, about 6 minutes.
*Transfer mixture to bowl.
*Refrigerate until cold.
*Mix in orange juice.
(Can be prepared 1 day ahead.)

Chocolate Ganache:

2 cups whipping cream
2 T unsalted butter
2 T sugar
1 1/2 lbs semisweet chocolate, chopped

*Bring cream, butter and sugar to simmer in heavy large saucepan, stirring occasionally.
*Place chocolate in large bowl.
*Pour boiling cream mixture over.
*Let stand 5 minutes.
*Stir chocolate mixture until melted and smooth.
*Let ganache stand at room temperature until cool, about 2 hours.

Chocolate Cake:

2 T unsalted butter, melted
3/4 cup plus 2 T unsalted butter
6 1/2 oz semisweet chocolate, chopped
9 large egg yolks
1 cup sugar

4 large egg whites

*Preheat oven to 325 degrees.
*Brush three 9" cake pans with 1 1/2" high sides with melted butter.
*Line bottoms with parchment.
*Brush parchment with melted butter.
*Melt 3/4 cup plus 2 T butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth.
*Set aside.
*Using electric mixer, beat yolks and sugar in large bowl until tripled in volume, stopping occasionally to scrape down sides of bowl, about 6 minutes.
*Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.

*Fold melted chocolate mixture into yolk mixture.
*Stir in 1/4 of whites.
*Fold in remaining whites.
*Divide batter among prepared pans, spreading evenly.
*Bake until tester inserted into centers comes out clean, about 22minutes.
*Let cakes cool completely in pans on racks.

Assembly:

1/2 cup chopped walnuts, toasted

*Spread dab of ganache on 9" tart pan bottom.
*Turn out 1 cake layer onto pan bottom; peel off parchment.
*In medium bowl, mix 1 cup ganache, 1 cup cranberry compote and walnuts.
*Spread half of cranberry-ganache mixture atop cake.
*Turn out second cake layer onto another 9" tart pan bottom; peel off parchment.
*Slide second cake onto filled cake.
*Spread remaining cranberry-ganache mixture atop cake.
*Turn out third cake layer onto tart pan bottom; peel off parchment.
*Slide third cake onto filled cake.
*Place cake in freezer 1 hour.
*Spoon 1 cup plain ganache into pastry bag fitted with star tip; set aside at room temperature.
*Using spatula, spread remaining plain ganache over sides and top of cake.
*Chill cake 1 hour.
*Pipe 2 rows of plain chocolate ganache stars around top edge of cake.
*Spoon remaining cranberry compote atop cake inside border.
(Can be prepared 1 day ahead. Cover and refrigerate.)

*Let cake stand 30 minutes at room temperature.
*Using warm knife, cut cake into slices, wiping knife clean after each slice.
*Transfer to plates and serve.

Serves 16

This recipe came from the author of Death by Chocolate.

Coconut Pound Cake with Lemon Curd Filling

2008-09-21T14:50:00.000-07:00

Lemon Curd Filling:

6 large lemons
2 cups sugar
3/4 cup unsalted butter,
cut into 12 pieces
6 eggs, room temperature,
beaten to blend

Coconut Pound Cake:
(Solid Vegetable Shortening)
(All purpose flour)

1 1/2 cups unsalted butter,
room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose flour
1/4 t salt
1/4 t baking soda
1 cup sour cream
4 oz flaked coconut
2 t vanilla

Orange Glaze:

1 cup fresh orange juice
3/4 cup sugar
2 T fresh lemon juice
1 t almond extract

>how to make<

Filling:
*Remove peel from, using vegetable peeler.
*Chop finely in processor.
*Squeeze lemons and measure 1 cup juice.
*Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts.
*Strain eggs into lemon mixture.
*Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil.
*Pour into jar or bowl.
*Place plastic wrap on surface to prevent skin from forming; let cool.
*Cover and refrigerate overnight before using.
(Can be refrigerated up to 1 month.)

Cake:
*Preheat oven to 300 degrees. Generously grease 10" tube pan with vegetable shortening and dust with flour.
*Cream butter in large bowl of electric mixer.
*Slowly add sugar, beating until light and fluffy.
*Beat in eggs 1 at a time.
*Sift dry ingredients.
*Blend into butter mixture alternately with sour cream.
*Mix in coconut and vanilla.
*Spoon batter into prepared pan.
*Bake until tester inserted in center comes out clean, about 1/5 hours.
*Cool cake in pan on rack 30 minutes.
*Invert cake onto rack and cool completely.
*Cut cake in half to make 2 layers, using serrated knife.
*Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top.

Glaze:
*Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and boil until mixture is reduced by 1/4, about 5 minutes.
*Immediately pour glaze over top of cake, allowing some to drizzle down sides.

Makes 12.

I found this recipe in "Bon Appetit".

Coconut Custard Pie

2008-09-03T22:07:00.000-07:00

Pie dough:

1 1/2 cups all-purpose flour
1/2 t salt
6 T cold unsalted butter,
cut into small cubes
2 T cold shortening,
cut into small cubes
3 to 4 1/2 T ice water
additional flour for rolling

The filling:

1 cup coconut milk
2 cups milk
1 cup sugar, divided
1/2 vanilla bean, split and scraped,
or 1 1/2 t vanilla extract
6 egg yolks
1/4 cornstarch
2 t rum
1/2 salt
1/2 cup, plus 2 T unsweetened coconut,
toasted and cooled
2 T cold unsalted butter
1/4 cup heavy cream
2 t sugar

>how to make<

The pie dough:

*Mix together the flour and salt in a bowl or the bowl of a food processor.
*Add the butter and shortening, and work it into the flour with your fingertips or a pastry blender or pulse in the food processor until the mixture resembles fresh breadcrumbs.
*Sprinkle in the water, 1 T at a time, stirring lightly with a fork or pulsing after each addition.
*Use enough water so the dough holds together.
*Form the dough into a ball and flatten the top to form a disk.
*Wrap the dough completely in plastic wrap and let it rest in the refrigerator for 45 minutes to 1 hour.
*Roll out the dough on a lightly floured surface until it is 1/8" thick and 2" larger in diameter than your inverted pie pan.
*Transfer the dough to the pan, then trim edges to make about a 1" overhang.
*Roll the edge under and crimp decoratively.
*Chill for at least 20 minutes before baking.
*In the meantime, preheat the oven to 425.
*When ready to bake, line the pie dough with a piece of aluminum foil shiny-side down.
*Fill with dried beans, rice or pie weights.
*Bake in the preheated oven for 15 minutes, then remove the foil and beans.
*Return the pie shell to the oven and bake for 10-15 minutes longer, rotating the pan a couple of times, until evenly browned.
*Set aside to cool.

The filling:

*In a large saucepan, whisk together the coconut milk, milk, 3/4 cup of the sugar and vanilla bean seeds and pod, and scald over medium heat.
*When you see small bubbles around the sides, remove pot from the heat and set aside for 10-15 minutes
*Then discard the vanilla bean pod and seeds.
Meanwhile, in a mixing bowl, whisk the egg yolks with the remaining 1/4 cup sugar, the cornstarch, rum and salt until well combined.
*Pour about 1 cup of the milk mixture into a liquid measuring cup, and in a very slow and steady stream, gradually whisk the hot liquid into the eggs to temper the mixture.
*Then, whisk the egg mixture back into the remaining milk on the stove and, continuing to whisk, heat until the whisk makes clear lines across the thickened custard, the mixture coats the whisk ad it starts to boil in large bubbles.
*Pour into a clean bowl, and whisk in 1/2 cup of the toasted coconut and the cold butter until melted and combined.
*Press a sheet of plastic wrap directly against the surface of the custard to prevent a skin from forming.
*When cooled, place in the fridge to chill for at least 4 hours or overnight.

The assembling:

*When ready to assemble pie, whip the whip the cream with the sugar until soft peaks form.
*Fold half of the whipped cream into the custard and spread into pie shell.
*Pipe the remaining whipped cream decoratively over the top, and garnish with remaining toasted coconut.
*Chill for at least 2 hours before serving.

Note: I found this recipe in The Seattle Times.

Tri-Color Fruit Dessert

2008-08-19T21:21:00.000-07:00

Fruits:

1 1/2 cups blueberries
1 1/2 cups strawberries
1 1/2 cups seedless green grapes
fresh mint sprigs or lime slices

Lime Fruit Sauce:

1/2 cup granulated sugar
2 T cornstarch
1/2 t grated lime peel
1/4 t powdered ginger
1 T lime juice
1 1/2 cups apricot nectar
1 1/4 cups pineapple juice

>how to make<

*Combine sugar, cornstarch, lime peel, and ginger in a 1 1/2 quart saucepan.
*Stir in lime juice,apricot nectar, and pineapple juice, blending thoroughly.
*Bring to a boil.
*Cook over low heat until thickened, stirring constantly.
*Cool if made long before serving, store in tightly covered container in refrigerator.
*Alternate layers of washed, hulled fruit in tall glasses.
*Spoon on sauce until it just covers fruit; garnish with fresh mint sprig if available.
*Otherwise use a slit lime slice over the edge of the parfait glass.

Serves 8 to 10

I found this recipe in "The Complete Fruit Cookbook"

Poached Peaches with Blackberry Sauce and Zabaione Cream

2008-08-04T20:16:00.000-07:00

Poached peaches:

1 1/2 cups sugar
3 cups water
3 peaches

Blackberry Sauce:

1 pint blackberries
1 T sugar
1 t lemon juice

Zabaione Cream:

6 egg yolks
1/2 cup sugar
2/3 cup orange-flavored liqueur
1 cup heavy cream
2 T sugar
3 T orange-flavored liqueur

>how to make<

*Combine sugar and water and bring to boil, stirring to dissolve sugar. Simmer 5 minutes.
*Raise heat slightly, add peaches and simmer 10 minutes, or until tender.
*Remove with slotted spoon and cool. Cool syrup.
*Peel cooled peaches, halve and remove pits. (Peaches can be kept, in the syrup, in the refrigerator until ready to serve. Drain peaches before proceeding.)

*Combine blackberries and sugar and let stand 10 minutes to dissolve sugar and release berry juices.
*Puree in blender, food mill or processor.
*Strain, if desired, to remove seeds.
*Stir in lemon juice.

*Bring water to boil in bottom of double boiler, making certain top part does not touch water.
*Whip egg yolks with the 1/2 cup sugar until sugar is entirely dissolved and the mixture becomes fluffy and light-colored.
*Slowly stir in 2/3 cup liqueur.
*Transfer mixture to top of mixture thickens enough to hold its shape in a spoon, about 5 minutes.
*Do not allow mixture to boil.
*Remove from heat and whisk 2~3 minutes to cool.
*Lay round of lightly buttered waxed paper on mixture and refrigerate 1 hour.
*Whip cream with 2 T sugar.
*Stir in 3 T liqueur.
*Combine with chilled zabaione.

*Divide blackberry sauce among dessert plates.
*Place peach half, cut side down, in center of each plate.
*Spoon zabaione cream on and around peaches.
*Garnish with whole blackberries.

Serves 6

Molded Rice Pudding with Raspberries

2008-07-17T17:30:00.000-07:00

For Rice Pudding(serves 8):

1 cup fresh raspberries
2 T Maraschino, Kirsch, Framboise, or Triple Sec, divided
3/4 cup sugar, divided
1 t lemon juice
3 1/2 cups milk, or more as needed
2/3 cup rice for risotto, such as Arborio
Grated zest of 1/2 lemon
1/4 cup cold water
1 envelope plain powdered gelatin
1/2 t vanilla extract
1 cup heavy cream, chilled

For Raspberry Sauce(1 cup):

1 pint fresh raspberries
1/4 cup confectioners' sugar
1 t lemon juice

>how to make<

*Gently combine the raspberries with 1 T of the liqueur, 1 T of the sugar, and the lemon juice in a small bowl.
*Bring the milk, rice, and lemon zest to a boil in a heavy-bottomed medium saucepan over medium heat, stirring often to avoid sticking.
*Reduce the heat to low and simmer, stirring often, until the rice is very tender and has absorbed much of the milk to create a thick paste, 25 to 30 minutes.
*If the milk is absorbed before the rice is tender, stir in 1/3 cup milk and continue cooking.
*Meanwhile, pour the 1/4 cup of water into a small bowl and sprinkle the gelatin on top.
*Let stand until the gelatin absorbs the water, about 5 minutes. stir the soaked gelatin and 7 T of the sugar into the rice and stir until the gelatin is completely dissolved, about 1 minute.
*Transfer to a large bowl set in a larger bowl of ice water.
*Stir in the remaining 1 T of the liqueur and the vanilla.
*Cool, stirring often, until the rice mixture is cool, but not set, about 20 minutes.
*In a chilled medium bowl, beat the cream and the remaining 1/4 cup pf sugar until the cream is stiff. Fold into the rice.
*Drain the raspberries. Fold about 1/2 cup of the rice mixture into the raspberries.
*Lightly oil a 7-cup tubed steamed pudding mold.
*Spoon about half of the pudding into the mold and smooth the top.
*Spoon the raspberry mixture into the mold.
*Spread the remaining rice pudding in the mold.
*Cover tightly with plastic wrap and refrigerate until firm and chilled, at least 2 hours and up to 1 day.
*Puree all the ingredients of raspberry sauce in a food processor.
*Strain the sauce through a fine wire sieve to remove the seeds.
*Taste and add more sugar or lemon juice as needed.
*To serve, run a sharp knife around the inside of the mold and the tube.
*Dip the mold in a large bowl of warm water for 10 seconds.
*Dry the outside of the mold and invert the pudding onto a platter.
*Cut into wedges and serve chilled, with the raspberry sauce.

Independence Day Milk Cake

2008-07-03T16:13:00.000-07:00

Sponge:

2 1/2 cups all-purpose flour
1 t baking powder
7 eggs, separated
1 cup sugar
3/4 cup milk
1 t vanilla essence
1 can(12oz) evaporated milk
1 can(14oz) sweetened condensed milk
1 cup heavy cream
1/4 cup brandy (optional)

Frosting:

6 egg whites
pinch of salt
1/4 t cream of tartar
3/4 cup water
1 1/2 cup sugar
peel of 1 lime, grated

>how to make<

*Preheat the oven to 375 degrees.
*Grease and flour a 9" springform pan.
*Sift the flour and baking powder together.
*In a large bowl, beat the egg whites with an electric mixer until frothy.
*Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time.
*Turn down the mixer to a slower speed and add 1/3 of the flour and 1/3 of the milk.
*Repeat until all the flour and milk are incorporated, then add the vanilla.
*Pour the batter into the prepared pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
*Let cool for 5 minutes and remove from the pan.
*Cut the cake into 3 layers.
*In a bowl, combine the evaporated milk, condensed milk and cream.
*If you wish, stir in the brandy.
*Pour 1/3 of the milk mixture over the bottom layer of cake, set the middle layer on top, pour 1/3 of the milk mixture over it, cover with the top layer of cake and pour the remaining ilk mixture over it.
*To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks.Set Aside.
*Mix the water, sugar and lime peel in a small heavy saucepan.
*Bring to a boil over medium-high heat and cook until a candy thermometer registers 288 degrees or soft ball.
*Remove from the heat and add to the beaten egg whites in a thin stream.
*Beat for 6 minutes or until the mixture is stiff.
Cover the top and sides of the cake with the frosting and refrigerate until just before serving.

-serves 10-

Braided Ring Cake

2008-06-20T14:21:00.000-07:00

3 1/2 cups all purpose flour
1 T baking powder
pinch of salt
14 T (1 3/4 sticks) unsalted
butter, room temperature
1 1/4 cups sugar
2 large eggs
1 T milk
1 1/2 t vanilla extract
1 1/2 t grated lemon peel

3 T (packed) golden brown sugar

>how to make<

*Mix flour, baking powder and salt in medium bowl.
*Using electric mixer, beat butter and sugar in large bowl until fluffy.
*Add eggs 1 at a time, beating well after each addition.
*Beat in milk, vanilla extract and lemon peel.
*Add dry ingredients and mix just until combined.
*Divide dough into 3 equal pieces.
*On floured work surface, roll each piece with palms into 12" long log.
*Transfer dough logs to lightly floured baking sheet.
*Cover logs with plastic wrap; refrigerate 1 hour.
*Preheat oven to 375 degrees.
*On floured work surface, roll each log with palms into 29" long rope.
*Braid ropes together.
*Form ropes into ring, pressing ends together lightly to adhere.
*Using spatula as aid, transfer dough ring to same baking sheet.
*Sprinkle top of dough with brown sugar.
*Bake cake until tester inserted near center comes out clean, about 30 minutes.
*Transfer baking sheet to rack.
*Let cake cool to room temperature.
*Transfer to platter.
*Cut into slices and serve.
(Can be prepared 8 hours ahead. Cover; let stand at room temperature.)

Serves 10 to 12

Chocolate Roulade with Bittersweet Sauce and Hazelnut Filling

2008-06-05T14:24:00.000-07:00

This recipe was adapted from "Rosalie's Restaurant".

Cake：
3/4 cup sifted unbleached all-purpose flour
1/4 cup unsweetened cocoa
1 t baking powder
1/4 t salt
4 eggs
1 cup sugar
1/4 cup water
1 t vanilla extract

Filling:
1 cup hazelnuts
1 cup mascarpone cheese
3/4 cup unsalted butter, softened
3/4 cup sifted powdered sugar
1/3 cup half and half
2 t vanilla extract

Chocolate sauce:
1 lb bittersweet chocolate
6 T unsalted butter
1 1/4 cups heavy cream
1/2 cup milk
pinch of salt
1 cup sifted cocoa
1/4 cup light corn syrup

Garnish:
powdered sugar
fresh raspberries

>how to make<

*Preheat the oven to 350 degrees.
*Sift the flour, cocoa, baking powder, and salt together and set aside.
*In a mixer bowl, beat the eggs and sugar together until the mixture is very thick and lemon colored and forms a ribbon when dropped from the beater, about 10 minutes.
*Add the water and vanilla to the egg mixture, then add the sifted dry ingredients in two stages.
*Line a 10"x15"sheet cake pan with parchment and spread the batter evenly over the paper.
*Tap on the counter to remove any air bubbles and bake the cake for 12 to 15 minutes.
*Remove from the pan and trim to an even rectangle.

*To make the filling, toast the hazelnuts for 10 minutes in a 350 degrees oven.
*Remove the nuts from the oven, place the nuts in a tea towel, and fold the towel over them so they are covered.
*Let them steam for 5 minutes, then rub the skins off while they are still inside the towel.
*Chop and set aside.
*Cream the mascapone, butter, and sugar together with a mixer, beating until light and fluffy.
*Add the half and half and vanilla, then fold in the nuts.
*Spread the filling over the cake and roll the cake tightly, using the lining paper as a guide.
*Refrigerate for a minimum of 1 hour with the seam side down on a platter.

*To make the sauce, chop the chocolate coarsely.
*Heat the butter, cream, and milk in a saucepan and stir int chocolate, salt, cocoa, and corn syrup.
*Heat, whisking, until the mixture is combined and glossy.
*Set aside to cool and store in refrigerator.

*To serve, cut the roll into slices with a serrated knife.
*Spoon the sauce around the slice and dust the top with powdered sugar and a few raspberries.

Note: The cake can be made up to 2 days before serving, and the sauce keeps well in the refrigerator for 2 weeks.

(serves 10~15)

Fruit Trifle

2008-05-22T14:35:00.000-07:00

(Citrus) Sponge Cake

1/3 cup sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup eggs
1 T butter
1 t finely shredded orange peel
1/2 orange juice
2 T cream sherry or orange juice
2 cups peeled peach slices
2 cups sliced strawberries
1/2 cup blueberries
1 cup whipped cream

Raspberries(optional)
Kiwis(optional)
Chocolate flakes(optional)

>how to make<

Custard sauce:

*In a heavy medium saucepan combine sugar and flour.
*Stir in milk and eggs.
*Cook and stir over medium heat till mixture is thickened and bubbly.
*Cook and stir 1 minute more.
*Remove from heat.
*Stir in butter, orange peel, and 1/2 cup orange juice.
*Cool thoroughly.

Assembling trifle:

*Cut a sponge cake into 1 1/2" cubes.
*In a 2-quart glass bowl arrange half of cake cubes.
*Sprinkle cake with 1 tablespoon of the sherry or orange juice.
*Top with half of the peaches, strawberries, and blueberries.
*Pour half of custard over fruit.
*Repeat layers.
*Pipe or spread whipped cream.
*Cover and chill till serving time.
*If desired, garnish with additional fruits of your choice, or chocolate flakes.

Serves 10

Fresh Pear Torta

2008-05-05T21:05:00.000-07:00

for 8 servings

1/2 cup plus 1 T unsalted butter, melted
5~6 ripe but firm pears,
peeled, cored, and thinly sliced
2/3 cup all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 t vanilla extract
1/2 t grated lemon zest
confectioners' sugar for dusting

>how to make<

*Preheat the oven to 375 degrees.
*Grease and flour a 9" round cake pan with 2" sided, tapping out the excess flour, and set aside.
*Pour 1 tablespoon of the melted butter into a large skillet over medium heat and cook the pears until softened, about 10 minutes. Set aside.
*Sift together the flour, baking powder, salt, and granulated sugar into a large mixing bowl.
*In a small mixing bowl, whisk together the remaining 1/2 cup of melted butter, the whole eggs, egg yolk, vanilla, and lemon zest.
*With a wooden spoon, stir the mixture into the dry ingredients and blend until smooth.
*With a rubber spatula, fold in the sauteed pears and their juices.
*Spoon the batter into the prepared pan and smooth the top with the spatula.
Bake the cake until the top is browned and a cake tester inserted in the center comes out clean for 30 to 35 minutes.
*Let cool completely in the pan.
*Transfer to a cake plate and dust with confectioners' sugar, if desired.

Strawberry and White Chocolate Mousse Tart

2008-04-21T11:54:00.000-07:00

This recipe was taken from "Bon Appetit"

CRUST:

1 1/4 cups all purpose flour
1/4 cup sugar
1/4 t salt
1/2 cup chilled unsalted butter,
cut into 1/2" pieces
1 large egg yolk
1 T (or more) ice water

MOUSSE:

6 oz good-quality white chocolate,chopped
1 1/4 cups chilled whipping cream

1/2 t vanilla extract
2 large egg whites
1/8 t cream of tartar

1/3 cup seedless strawberry jam
1 T fresh lemon juice
1 lb basket strawberries, hulled,
thinly sliced lengthwise

For CRUST:

*Blend flour, sugar and salt in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
*Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
*Gather dough into ball; flatten into disk.
*Roll out dough on floured surface to 13" round.
*Transfer dough to 9" diameter tart pan with removable bottom.
*Trim overhang to 1/2".
*Fold overhang in and press onto sides, forming double-thick sides.
*Pierce crust all over with fork.
*Freeze crust 30 minutes.

*Preheat oven to 375 degrees.
*Line crust with foil; fill with dried beans or pie weights.
*Bake until crest sides are light brown, about 25 minutes.
*Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer.
*Cool crest completely in pan on rack.

For MOUSSE:

*Combine white chocolate and 1/4 cup whipping cream in large metal bowl.
*Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth.
*Remove bowl from over water; cool chocolate mixture until lukewarm,about 15 minutes.

*Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form.
*Using clean dry beaters, beat egg whites with cream of tartar in medium bow until stiff but not dry.
*Fold whites into chocolate mixture, then fold in whipped cream.
*Transfer mixture to coled crust; smooth top.
*Chill overnight.

*Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts.
*Remove from heat.
*Arrange sliced strawberries in concentric circles atop tart.
*Brush berries with melted jam mixture.
*Chill tart up to 2 hours and serve.

Brioche Bread Pudding Cupcake

2008-04-06T12:20:00.000-07:00

Custard:

2 eggs
1/2 cup superfine sugar
1 t vanilla extract
2 cups heavy cream

Cupcakes:

12 thin slices brioche
(crusts removed)
4 T sweet butter
3/4 cup fresh raspberries

>how to make<

*To make the custard, cream the eggs, sugar, and vanilla in a small bowl.
*Add the cream, stir well, and put aside, Preheat the oven to 350 degrees.
*Grease 12 small molds with a little melted butter.
*Butter both sides to the bread and cut each slice into 12 small triangles.
*Push 3 triangles of bread into each mold, covering the bottom.
*Add a layer of raspberries.
*Pour a layer of custard over the raspberries.
*Repeat the process until there are four layers of each in each mold.
*Place the molds in a roasting pan.
*Pour boiling water into the pan until it reaches half way up the molds.
*Bake until golden and firm, about 25 minutes.
*If the puddings begin to color too much, cover the pan with aluminum foil.
*Turn the puddings our of the cups and serve warm.
*Store covered int the refrigerator for up to 2 days.

**makes 1 dozen

This recipe comes from "500 Cupcakes" by Fergal Connolly

Coconut Layer Cake

2008-03-20T13:49:00.000-07:00

Cake:

3 large eggs,separated
10 T (1 1/4 sticks) unsalted butter,softened
1 1/2 cups granulated sugar
1 t vanilla extract
2/3 cup coconut milk
2 cups sifted,self-rising cake flour

*Preheat the oven to 350 degrees.
*Grease and flour two 9" cake pans.
*In a bowl, beat the egg whites until stiff, but not dry.
*In another bowl, cream the butter and sugar together until light and fluffy.
*Add the egg yolks and beat well.
*Combine the coconut milk and vanilla extract and add to the yolk mixture alternately with the flour until fully combined.
*Fold in a third of the egg whites, then the remaining whites.
*Divide the batter evenly between the pans and bake for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean.
*Cool in the pans for 10 minutes, then turn out onto racks and cool completely.

Glaze:

1/2 cup coconut milk
1/4 cup granulated sugar
1/2 t vanilla extact

*In a small saucepan combine the coconut milk and sugar.
*Stir constantly over medium-high beat until the sugar is melted.
*Add the vanilla extract.
*Starting with the layers top-side-down on the racks, pierce the layers all over with a toothpick.
*Brush the bottoms and sides with the glaze.
*After a few minutes, repeat.
*Turn one layer over onto the serving plate.
*Invert the second layer onto the first one's rack.
*Pierce the tops with a toothpick.
*Brush the glaze over the top and sides.
*Repeat after a few minutes until all the glaze has been used.
*Let sit for 30 minutes before frosting.

Frosting:

3/4 cup granulated sugar
1/4 cup water
1 T light corn syrup
1 t vanilla extract
Pinch of salt
2 large egg whites
Pinch of cream of tartar
2 cups grated unsweetened coconut

*Combine all the ingredients except the coconut in the top of a double boiler.
*With an electric mixer or by hand beat to combine.
*Place the frosting over rapidly boiling water and beat on high speed until soft peaks form, 3~5 minutes.
*Pour the frosting into a large bowl and beat until stiff enough to spread the cake.
*Generously frost the bottom layer and sprinkle with 1/2 cup of the coconut.
*Place the top layer on the bottom layer and frost the top and sides.
*Sprinkle the remaining 1 1/2 cups of coconut all over the frosting.

Irish Cream Barquettes

2008-03-06T19:30:00.000-08:00

12 mini-barquettes or other mini-tartlet pans
lined with extra sweet pie crust, baked blind

1/2 cup semisweet chocolate, melted

1/2 cup milk
3 egg yolks
2 T sugar
3 T all-purpose flour
4 T Irish Cream liqueur
4 T whipping cream, whipped

chocolate shavings or cocoa powder for dusting

> how to make <

*Brush the bottom of each tartlet with a little melted chocolate.
*Set the tartlets on a cookie sheet to make for easier handling.
*In a heavy-based saucepan over a medium heat, bring the milk just to a boil.
*Beat the egg yolks and sugar until light, about 1 minute, then stir in the flour.
*Add the hot milk, whisking constantly.
*Return the custard to the heat and cook, until it thickens, about 2 minutes, whisking constantly.
*Remove from the heat and whisk in the Irish cream liqueur.
*Allow to cool.
*Gently fold in the cream and refrigerate until thickened, about 30 minutes.
*Spoon the custard-cream into a decorating bag fitted with a medium star nozzle.
*Pipe into the tartlet crusts and refrigerate.
*Garnish with chocolate shavings or dust with cocoa just before serving.

1 1/2 cups all-purpose flour
1/2 t salt
4~5 T confectioners' sugar
1 stick cold unsalted butter, cut into small pieces
3 egg yolks beaten with 1 T iced water and 1/2 t vanilla extract (optional)

*Put the flour, salt, and sugar in the bowl of a food processor, fitted with the metal blade.
*Process for 5~7 seconds.
*sprinkle the butter over the flour mixture and process for 10~15 seconds until the mixture resembles coarse crumbs.
*With the machine running, pour the yolk-water mixture through the feed tube and process just until the pastry begins to hold together.(Do not overprocess.)
*Turn out the pastry on to a sheet of plastic wrap.
*Flatten into a disc and wrap with the plastic wrap.
*Refrigerate for 1 hour or overnight.

This recipe is taken from "the baker's bible".

White Chocolate Creme Brulee

2008-02-19T16:06:00.000-08:00

4 egg yolks
1 whole egg
1/4 cup granulated sugar
8oz white chocolate,chopped coarsely
2 cups whipping cream
1 cup half and half
3/4 t vanilla
1/4 t ground nutmeg

1/4 cup granulated sugar for topping

>how to make<

*Heat oven to 325 degrees.
*In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
*Chop the white chocolate and set aside.
*Heat the cream and half and half over medium heat just until it begins to bubble.
*Turn the heat to low and add the chocolate, stirring until melted.
*Start to ladle the chocolate cream into the eggs slowly, whisking well with each addition.
*When the mixtures are incorporated, strain into a clean bowl.
*Stir in the vanilla and nutmeg.
*Ladle the mixture into 10 or 12 1/2 cup ramekins, or use a baking dish, such as a 6 to 8 cup souffle dish.
*Place in a large baking pan and add enough hot water to come halfway up the sides of the dishes.
*For the ramekins, cook about 45 minutes.
*For the larger dish, cook about 1 hour.
*The finished dishes will be a light gold on top and slightly wobbly in the center.
*Remove pan from the oven and transfer the dishes to a rack to cool.
*Then refrigerate several hours, loosely covered, until chilled.
*Several hours before serving, start to caramelize the custards.
*Place an oven rack on second rack from the broiler.
*Heat broiler 10 minutes.
*If using the smaller ramekins, arrange on a baking sheet and sprinkle each about 1.5 teaspoons sugar.
*Place under broiler about 5 to 6 minutes, or until the sugar has melted and turned a deep amber-gold color.
*Rotate the baking sheet during this time for even caramelizing.
*If using the larger dish, sprinkle the top evenly with 1/4 cup sugar.
*Place on oven rack and broil 6 to 7 minutes, rotating the dish once.
*Cool on racks and then refrigerate again until chilled.

Flourless Chocolate Cake

2008-02-04T11:30:00.000-08:00

12oz semisweet or bittersweet chocolate
3/4 cup unsalted butter
6 large eggs, separated
pinch of cream of tartar
1/2 confectioners' sugar
whipped cream (optional)

>how to make<

*Preheat the oven to 300 degrees.
*Grease a 9" cake pan and cover the bottom with a round of baking parchment or a wax paper.
*Grease the paper.
*Boil a kettle of water.
*In the top of a double boiler set over simmering water, melt the chocolate and butter.
*When smooth, remove from the heat and whisk in the egg yolks until thoroughly combined.
*Pour the mixture into a large bowl.
*In a separate bowl, beat the egg whites with the cream of tartar until stiff.
*Add the sugar and continue beating until stiff and well combined.
*Gently fold a third of the egg whiles into the chocolate mixture.
*Then fold in the rest.
*Scrape the bater into the pan, smoothing the top.
*Place the pan in a larger pan and pour in the boiling water to come halfway up the sides of the cake pan.
*Carefully place in the preheated oven and bake for 35 to 40 minutes, or until a knife inserted in the center of the cake comes out clean.
*Remove the cake pan from the pan of water and cool in its pan for 10 minutes on a rack.
*Run a knife around the sides and turn the cake out onto a wax-paper-covered plate or a baking sheet.
*Remove the wax paper from the bottom of the cake, cover with a serving plate, and flip over again.
*Cool to room temperature.
*Serve with whipped cream, if desired.
*Store, covered, at room temperature.

>memo<

I used heart-shaped pans for Valentine theme.

Baileys & Coffee Sabayon

2008-01-20T09:48:00.000-08:00

Recipe by Chef Gerald Hirigoyen,
Fringale, San Francisco

Serves 4~6

2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy whipping cream
1/2 cup Baileys Irish Cream
2 T coffee extract

>how to make<

*Place egg yolks in a mixing bowl.
*In a saucepan, combine sugar and water and bring to a boil.
*As soon as it boils, remove from heat and pour slowly into egg yolks, whisking vigorously.
*Place bowl over a bain-marie and whisk vigorously for 3~4 minutes or until the texture becomes frothy and stiff.
*Pour this yolk mixture into a large mixing bowl and mix on high speed for 5 minutes or until it cools down completely, and set it aside.
*Next, in a large mixing bowl, whip the heavy cream until soft peaks form.
*Add the coffee extract, the Baileys, and the cooled yolk mixture to the whipped cream and fold everything together gently.
*Place the mixture in individual parfait or martini glasses, and freeze for a minimum of 5 hours or (preferably) overnight.
*Ready to serve.

Holiday Eggnog Mousse

2008-01-04T16:03:00.000-08:00

1/4oz x 2 envelopes unflavored gelatin
1/3 cup water
1 quart dairy eggnog
1/4 t freshly grated nutmeg
1/3 cup white or dark rum
chocolate curls

>how to make<

*Sprinkle the gelatin over the water in a small saucepan until it is soaked through.
*Then whisk in 1 cup of the eggnog and warm over medium-low heat until the gelatin has completely dissolved, about 5 minutes.
*Remove from the heat and whisk in the remaining 3 cups of eggnog, the nutmeg, and the rum.
*Pour into a metal bowl, cover with plastic wrap, and chi until partially set, about 1 hour.
*Using an electric mixer, whip the mousse until light and fluffy.
*Using a rubber spatula, transfer the mousse to a glass serving bowl.
*Cover and chill for 2 more hours or until ready to serve.
*Garnish with chocolate curls.