Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate
Ingredients
1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolate
Directions
Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.

Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

JAPANESE STRAWBERRY CAKE

JAPANESE STRAWBERRY CAKE Ingredients:

1 cup shiratama-ko (rice flour)
1/4 cup sugar
2/3 cup water
*For filling
1/3 cup water & 1/2 cup sugar & 1/4 cup dried anko powder
or 1/2 cup premade anko (sweet red bean paste)
6 strawberries
*katakuriko starch for dusting

Preparation:

Heat 1/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Set aside. Wash strawberries and remove the calyxes. Wrap a strawberry with about a spoonful of anko and rounds to make a ball. Make 6 balls. Put 2/3 cup of water and 1/4 cup of sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 6 flat and round moc Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching moc Rounds . Repeat the process .

Cheese Cake Coffee Cake

Cheese Cake Coffee Cake

Ingredients

3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves

Procedures

Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.

Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.

Serve warm.

Homemade Ice Cream Banana Ice Cream Recipe

Homemade Ice Cream Banana Ice Cream Recipe Ingredients:
3/4 pint (375ml) milk or cream
(or a mixture of both according to taste),
4oz (100g) sugar,
3 ripe bananas (to purée)

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.


Extras idea - add some small fudge pieces 5 minutes before the end of the freezing time. Read more about adding extras to ice cream recipes.

Rum Pound Cake

Rum Pound Cake
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
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

Gone with the Wind Cake
INGREDIENTS

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


DIRECTIONS

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

ICE BOX CAKE


YOU WILL NEED
CRUST
2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar
CREAM FILLING
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.

Serves 8
Rich in Vitamin C- helps fight common infection.