Sunday, September 25, 2011
Rum Pound Cake
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
1 tsp vanilla
1 tablespoon dark rum
I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Gone with the Wind Cake
3/4 cup water
3 egg whites
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks
Preheat oven to 350 degrees F (175 degrees C).
Beat cold water and egg yolks together until mixture makes 1 quart - at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.
Sift the flour, baking powder and salt together. Fold into the egg yolk mixture.
Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan. May be cut into layers and filled with Lemon Filling and iced with the same or with whipped cream.
ICE BOX CAKE
YOU WILL NEED
2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar
3 pc egg whites 1/3 cup sugar 1 can (439 g) DEL MONTE Fiesta FruitCocktail, drained 3/4 cup butter, cut into cubes and chilled HERE'S HOW 1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.
2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.
3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.
4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.
Rich in Vitamin C- helps fight common infection.
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)
Preheat oven to 350Ã‚Â°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
Thursday, September 22, 2011
Margarita Cake with Key Lime Cream Cheese Frosting
1 (18.25 ounce) package white cake mix
3 egg whites
1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed
2 tablespoons vegetable oil
1 tablespoon grated lime peel
1 tablespoon lime juice
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon grated lemon peel
1 tablespoon lime juice
5 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.
To make a layer cake instead, grease and flour 2 8-inch round cake pans, pour the batter into the prepared pans, and bake as directed in Step 3. Cool the cakes in their pans for 15 minutes before inverting onto a wire rack to finish cooling. Make frosting as directed
Coffee-Flavored Whipped Cream Cake
Coff10 to 12 servings
5 eggs, separated and brought to room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp instant coffee powder dissolved in 3 tbl boiling water
1 cup all purpose flour, sifted
1 tsp baking powder
Whipped Cream Frosting
2 cups whipping cream
2 tbl sugar
1/4 cup very strong col coffee
2 tbl coffee liqueur
Chopped toasted walnuts or almonds (garnish)
Candy coffee beans (optional garnish)
Preheat oven to 350F. Combine egg yolks and sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.
For Frosting: Whip cream with sugar until soft peaks form. Add coffee and liqueur and beat until stiff.
Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired.) Chill until whipped cream is slightly firm.
Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.ee-Flavored Whipped Cream Cake
Cake Mix Apple Delight Cake
2 cans (21 ounce size) apple pie filling
1 package (18.25 ounce size) yellow cake mix
1/2 cup butter, melted
Preheat oven to 350 degrees F.
Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples.
Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter.
Bake 30 minutes. Serve hot or cold.
4 cups rice cereal (such as Rice Krispies)
6 oz semisweet chocolate, chopped
3/4 cup creamy peanut butter (not natural)
3 pints chocolate chip or other ice cream
1. Place the cereal in a large bowl.
2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
3. Add the chocolate–peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.
4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days
3 cups almond meal
1 ½ cups sugar substitute (liquid or powdered, see below)
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup butter (4 Tablespoons), chilled and cut into small pieces
½ cup sour cream
2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
2 Tablespoons oil
6 oz. cream cheese
1 cup fresh or frozen (but not thawed) blueberries or raspberries
Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine). Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble. .
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
Tuesday, September 6, 2011
- 2 cups milk (whole, 2%, or 1%) - 1 cup sugar - 1/4 teaspoon salt - 6 egg yolks, beaten - 2 tablespoons vanilla extract - 4 cups chilled whipping cream
Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
Follow the ice cream maker's instruction manual for the freezing process.
Prep Time: 6 or more hours Cook Time: 20 minutes Total Time: 6 or more hours
1 star anise star
10 whole cloves
10 whole allspice
2 cinnamon sticks
10 whole white peppercorns
2 cardamom pods, opened to seeds
1/4 cup full-bodied black tea (Ceylon or English Breakfast)
1 cup of milk
2 cups heavy cream (divided, 1 cup and 1 cup)
3/4 cup sugar
A pinch of salt
6 egg yolks (see how to separate eggs)
1 Into a heavy saucepan put the 1 cup of milk, 1 cup of the cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt. Heat the mixture until steamy (not boiling) and hot to the touch. Lower the heat to warm, cover, and let stand for 1 hour.
2 Reheat the mixture until steamy hot again (again not boiling), add the black tea leaves, remove from the heat, stir in the tea and let seep for 10 minutes. Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl. Return the milk cream mixture back to the heavy bottomed saucepan. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.
3 While the tea is infusing in step 2, prepare the remaining 1 cup of cream over an ice bath. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Sc**** the warmed egg yolks back into the saucepan.
5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. The minute this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 6).
6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.
7 Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours). Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
8 Store in an airtight container in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
1 tin condensed milk, prepared as above
approx 100 g (4 oz) caster sugar
6 egg yolk
500 ml (18 fl oz) double cream
Pour the cream into a saucepan. Bring to boiling point, then lower the heat and simmer gently for five minutes. Turn the heat off, put a lid on and allow to infuse for one hour.
Beat the sugar and eggs together in a large heat-proof bowl until pale and creamy. Add the toffee and whisk well in. Bring the cream to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly. Allow to cool completely, then cover with clingfilm and place in the fridge for at least four hours.
Now, if you have an ice cream machine tip the mixture in with the machine running and churn for about thirty minutes, or until thick. If you aren't going to eat the ice cream straight away, spoon it into a sealable plastic container, put the lid firmly on and store in the freezer. Half an hour before you want to eat the ice cream take it out of the freezer, allowing it to rest and soften - this is absolutely essential as ice-cream loses its flavour if served too cold and hard.
If you haven't got an ice cream machine, just pour the custard into a plastic tub and freeze for one hour, then mash it up with a fork every half hour, returning the ice cream to the freezer each time until the desired result is achieved.
Alphonso mangoes, peeled and chopped
Puree the mangoes with sugar. Place the condensed milk, milk, lemon juice and pureed mangoes in a large bowl and whisk well. Pour the mixture in a shallow container. Cover and freeze till firm Remove and blend the mixture in a blender till smooth. Transfer into the shallow container. Cover and freeze till firm. Scoop and serve.
5 cups canned evaporated milk
3 eggs whites
3 cups confectioner's sugar
1 tbsp rose water
1 cup pistachios, chopped
plus extra to decorate
½ cup almonds
½ cup raisins
1 tsp ground cardamom
5-8 candied cherries to decorate (optional)
Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Pour in enough water to come about three-quarters of the way up their sides and bring to a boil.
Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let cool, then let chill for 24h. Place a large bowl in the refrigerator to chill.
The next day, whisk the egg whites in al spotlessly clean, grease free bowl until soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds, raisins and cardamom.
Cover the bowl with plastic wrap and freeze for 4 hours, or preferably overnight, until set.
Scoop the ice cream into serving dishes, decorate with chopped pistachios and candied cherries to serve.
CINNAMON ICE CREAM
In a bowl, beat until light and thick:
6 Egg Yolks
1/2 Cup Sugar
In a separate pan, combine and scald (heat until barely simmering):
2 Cups Whole Milk
1/2 Cup Sugar
A one or two inch piece of Vanilla Bean, split open
Slowly add half of the hot milk mixture to the yolks, beating constantly.
Return egg mixture to the pan and cook to 180 F. (82 C.) on a candy thermometer, stirring constantly.
Remove from heat and cool to room temperature.
Remove and discard vanilla bean, and stir in:
1 Cup Heavy Cream
2 teaspoons Ground Cinnamon
Chill mixture for several hours or overnight, then Freeze in an ice cream freezer as directed.
STRAWBERRY ICE CREAM
175g caster sugar, plus 2 tablespoons
500ml full-fat milk
500ml double cream
1 vanilla pod
10 egg yolks
2 tablespoons lemon juice
Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.
Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.
At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.