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Icings
Almond Marzipan Layer (between cake and frosting)
(Karen Ronne Tupek)
Ingredients:
2
cups ground almonds (I use canned almond paste)
1¼
cups fine granulated sugar
1¼
cups powdered confectioner’s sugar
1
egg (I use egg white)
1‑2 Tbs. lemon juice
¼
tsp. almond extract
Directions:
1.
Mix dry ingredients together, then add wet ingredients. Mix well.
2.
Roll out (with rolling pin) between two pieces of wax paper, using
powdered sugar to prevent it from sticking. Remove top wax paper sheet,
flip the other one over onto cake, carefully working the remaining piece
of wax paper from the marzipan layer, making sure it adheres to the cake.
Trim excess away from cake plate.
Fondant Icing:
(Karen Ronne Tupek)
Ingredients:
3½
cups powdered sugar
1
lg. egg white
2
tsp. liquid glucose
Cornstarch (to thicken, as needed)
Directions:
This may be rolled and transferred to cake, as Marzipan, above, or used in
a decorating bag with tips.
Chocolate Frosting:
Ingredients:
3
Tbs. shortening (butter)
3
sq. (1 oz. ea.) unsweetened chocolate
2
cups powdered sugar
¼
tsp. salt
⅓
cup milk
1
tsp. vanilla
Directions:
Heat butter and chocolate in double boiler sauce pan over low heat until
melted. Blend in remaining ingredients; beat until smooth. Place
saucepan of frosting in bowl of ice and water; continue beating until
frosting is smooth and of spreading consistency.
Vanilla Frosting:
Ingredients:
1
box powdered sugar
1
stick softened butter
1
tsp. vanilla
⅛
tsp. salt
3
Tbs. milk (+ or -, as needed)
Spice Icing for Spice Cake
(Karen Ronne Tupek)
Ingredients:
To
Vanilla frosting, add:
1
tsp. cinnamon
½
tsp. nutmeg
½
tsp. allspice
½
tsp. cloves
Peanut Butter Filling for Cupcakes (or middle layer frosting on cake)
Ingredients:
½
cup peanut butter, smooth or crunchy
6
Tbs. butter
1
cup powdered sugar
Optional: cream cheese
Wellesley Fudge Frosting
Frosting:
2 cups
sugar
¾ cup milk
Pinch
salt
2 squares
chocolate
2 Tbs.
butter
1 tsp.
vanilla
½ cup
walnuts, chopped
Over double
boiler, melt first 5 ingredients until it forms a soft ball. Stir until
thick enough to spread. Stir in vanilla and walnuts.
Sidwell Hot Fudge Sauce
Ingredients:
2 squares Baker's unsweetened
chocolate
½ cup sugar
½ cup evaporated milk, warmed
1 Tbs. butter
Dash salt
½ tsp. vanilla
Directions:
Melt chocolate in double boiler, stir in sugar, salt, and milk; stir in
remaining ingredients until combined and smooth. Can freezer in small
containers for use as necessary.
Cakes and Cupcakes
Kransekake
Almond “Crown Cake”
(Karen Ronne Tupek)
Ingredients:
Rings:
4
cans almond paste
4 egg whites
2
cups powdered confectioners’ sugar
Icing:
1 egg white
1
cup powdered confectioners’ sugar
1
tsp. cream of tartar
Directions:
It is best to have the 18 ring pans and a cookie gun or decorating bag.
Mix ingredients, place in cookie gun with large round opening, and squirt
around rings of pans. Bake at 325o for 20 minutes, until a
little golden brown. Do not over bake. Remove rings, stacking them
starting with the largest, cementing them with loopy zigzag drizzles of
icing from a decorating tip:
Poppy Seed Cake
(Jackie Ronne)
Ingredients:
1
box butter cake mix
4 whole eggs
½
cup sherry
½
cup buttery flavored oil
⅓
cup poppy seeds
1
(8 oz.) pkg. cream cheese
1
pkg. vanilla instant pudding
½
cup chopped pecans/walnuts
Directions:
Blend, and add in order listed. Bake in greased and floured Bundt pan at
350° for 1 hour.
The Velvet Almond Fudge Cake
(Karen Ronne Tupek)
Ingredients:
1½ cups
blanched slivered almonds, chopped
1 (12 oz.) pkg.
chocolate chips
1 pkg.
chocolate fudge cake mix
1 pkg.
Jell-O chocolate fudge instant pudding mix
1 lg.
eggs
1 cup
sour cream
½ cup
water
¼ cup oil
½ tsp.
vanilla extract
½ tsp.
almond extract
Directions:
Toast chopped almonds at 350° for 3-5 minutes. Sprinkle ½ cup on bottom
of well greased 10 tube or Bundt pan. Mix all ingredients except almond
and chips. Beat at medium speed for 4 minutes. Stir in almonds and
chips. Pour into pan. Bake at 350° for 70 minutes until cake pulls away
from pan sides. Cool 15 minutes in pan. Garnish with whipped cream.
Yummy!
Very Chocolate Cake
Ingredients:
l
lg. pkg. cooked chocolate pudding (8 serving size) NOT INSTANT
1
box chocolate layer cake without pudding in the mix
1
tsp. oil
1 (12 oz.) pkg. chocolate chips (mini chips if you can find them)
Directions:
Prepare pudding with milk according to directions. Cook. Remove from
heat. Beat in oil and cake mix (just the dry cake mix). Spread in
greased and floured 13x9 inch pan. Sprinkle chips on top. Bake at 350°
for about a half hour, give or take depending on your oven. Serve with
whipped cream or ice cream. Delicioso!!
Chocolate Peanut Cake
Ingredients:
Chocolate Cake:
2 boxes
chocolate cake mix (and required ingredients)
Buttermilk
Peanut
butter mousse (recipe
below)
Whipped
chocolate ganache (recipe
below)
Chopped
unsalted peanuts
4
cans almond paste
Peanut Butter Mousse:
2 cups
creamy peanut butter
2 8-ounce
packages cream cheese (room temperature)
1/2 tsp.
cinnamon
2 cups
powdered sugar
2 Tb.
vanilla extract
2 cups
whipping cream
Whipped
Chocolate Ganache:
1 pound
semisweet chocolate, chopped
2½ cups
heavy cream
Directions:
1.
Cake: Prepare three 8" or 9" round cake pans by coating them
lightly with oil and then flour. Preheat the oven to the temperature
recommended for your cake mix.
2.
Follow cake mix directions, substituting buttermilk for the water.
Divide batter evenly in the prepared cake pans, filling each two-thirds
full (there may be extra batter, which can be used for cupcakes). Bake as
directed.
3.
Allow to cool for approximately 10 minutes before removing cakes
from pans; set layers on racks and allow to cool completely. Trim off the
rounded tops of each cake layer with a serrated knife to enable even
stacking.
4.
Place one cake layer top down on a serving plate and spread with
peanut butter mousse. Repeat with the second layer, then top with the
third layer. Frost the top and sides of the cake with the whipped
chocolate ganache. Add chopped peanuts to the sides of the cake.
5.
Cover and refrigerate until serving time.
6.
Peanut Butter Mousse: Beat peanut butter, cream cheese and
cinnamon in a bowl until blended. Beat in powdered sugar and vanilla. In
another bowl, beat whipping cream until it reaches the stiff peak stage.
Gently fold the whipped cream into the peanut butter mixture a little bit
at a time.
7.
Ganache: Place chopped chocolate in a heat-proof bowl. Bring cream
to a boil over medium-high heat. Pour over chocolate and let sit for 10
minutes. Stir until smooth. Cool the ganache to room temperature, stirring
occasionally. Whip on medium speed until it reaches a spreadable
consistency.
Coffee Kahlua Cupcakes
Ingredients:
Cake:
2¼
cup all purpose flour
2
cup sugar
¾
cup cocoa, unsweetened (plus 2 Tbs. for frosting)
1½
tsp. baking soda
1
tsp. baking powder
½
tsp. salt
1
cup vegetable oil
1
cup s trong brewed coffee (cooled)
3
lg. eggs
1
8 oz. sour cream
2
tsp. pure vanilla extract (reserve 1 for frosting)
2
(3 oz.) pkgs. cream cheese (1 for cream filling; 1 for frosting)
¼
cup coffee liqueur (for cream filling)
1
(8 oz.) chocolate cool whip (cream filling)
½
cup butter (softened) for frosting
2
cup confectioners’ sugar for frosting
¼
cup strong brewed coffee (cooled for frosting)
(Opt.) chocolate covered coffee beans for garnish (optional)
Directions:
1.
Preheat the oven to 350° F. Line muffin pans with paper liners and set
aside.
2.
In
a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking
powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with
an electric mixer until smooth. Mix in the sour cream and vanilla. Spoon
the batter evenly into prepared muffin cups, filling each ⅔ full. Bake
until a tester inserted in center comes out clean, for 16 to 18 minutes.
Let them cool in pans on wire racks for 5 minutes. Remove from the pans
and cool completely on wire racks.
3.
While cupcakes are baking, make the cream filling...recipe follows. Spoon
Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert
the tip into the top of cupcake and squeeze about 1 tablespoon of filling
into center of each cupcake.
4.
Spread the Coffee Butter cream frosting evenly over the cupcakes and
garnish with chocolate covered coffee beans, if desired.
Coffee Cream Filling:
1
(3 oz.) pkg. cream cheese, softened
¼
cup coffee-flavored liqueur
1
(8 oz.) tub frozen chocolate flavored whipped topping, thawed
Directions:
In a small bowl, whip the cream cheese at medium speed with an electric
mixer until smooth. Slowly add the liqueur and fold in the whipped
topping. Cover and chill.
Coffee Buttercream Frosting:
½
cup butter, softened
2
cups confectioners' sugar
¼
cup strong brewed coffee
2
Tbs. cocoa
1
(8 oz.) pkg. cream cheese
1
tsp. vanilla
Directions:
In a medium bowl, beat the butter at medium speed with an electric mixer
until creamy. Gradually add the confectioners' sugar, beating until
smooth, add cream cheese, Vanilla and Cocoa then beat in the coffee till
frosting has a sheen to it.
Smith Island Ten-Layer Cake
The
Washington Post, April 23, 2008
16 servings
Summary:
Some folks believe it was the late Frances
Kitching, an innkeeper on the island, who called for the cake to be 10
layers, as it is in this recipe. This cake was named the official State
Dessert of Maryland on April 24, 2008.
Ingredients:
For the
cake:
8 oz. (2 sticks) unsalted butter, at room temperature, cut into chunks;
plus more for greasing the pans
3 cups flour
¼ teaspoon salt
1 heaping tsp. baking powder
2 cups sugar
5 large eggs
1 cup evaporated milk
2 teaspoons vanilla extract
½ cup water
For the
icing:
2 cups sugar
1 cup evaporated milk
5 ounces unsweetened chocolate, chopped
4 oz. (1 stick) unsalted butter
½ to 1 tsp. vanilla extract
Directions:
1.
For the cake: Position an oven rack in the middle of the oven;
preheat to 350°. Use butter to lightly grease ten 9-inch cake pans, or use
2 or 3 cake pans at a time and re-grease them as needed.
2.
Sift together the flour, salt and baking powder.
3.
Combine the butter and sugar in the bowl of a stand mixer or
hand-held electric mixer; beat on medium speed until light and creamy. Add
the eggs one at a time; beat until smooth. Reduce the speed to low and add
the sifted dry ingredients 1 cup at a time; beat until incorporated. Still
on low speed, add the evaporated milk, then the vanilla and water, beating
until well combined.
4.
Place 3 serving spoonfuls of batter in each of the cake pans; use
the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on
the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it
near your ear and do not hear it sizzle.)
5.
While the cakes are baking, make the icing: Combine the sugar and
evaporated milk in a medium saucepan over medium-low heat. Add the
chocolate and butter; warm through, stirring, until both have melted.
Increase the heat to medium and cook, stirring occasionally, for 10 to 15
minutes. Remove from the heat and add the vanilla extract, stirring to
combine. The icing will be thin but will thicken as it cools.
6.
As the cake layers are done, run a spatula around the edge of the
pan and ease out the layers. Let them cool. Place the bottom layer on a
cake plate; spread 2 or 3 spoonfuls of icing on each layer. (Don't worry
if a layer tears; no one will notice when the cake is finished.) Cover the
top and sides of the cake with the remaining icing; push any icing that
runs onto the plate back onto the cake.
Kendall Barrett's Smith Island Cupcakes
The
Washington Post, April 23, 2008
Makes 18 regular-size
cupcakes or 9 large cupcakes
Summary:
With six to eight layers in a single cupcake,
ganache in between them and a glossy chocolate glaze to coat them, these
modern versions of Smith Island cakes are sure to please. For best
results, make the cupcakes and ganache 1 day in advance; the cupcakes will
be easier to cut into thin layers. The ganache can remain covered at room
temperature or can be covered and refrigerated. Allow to come to room
temperature before using. The Lewes Dairy brand of heavy cream that baker
Kendall Barrett prefers is available at some Whole Foods Markets.
Ingredients:
For the
cupcakes
2¾ cups flour, preferably King
Arthur All-Purpose Flour
1¾ Tbs. baking powder (plus ⅛
teaspoon)
¼ teaspoon salt
8 oz. (2 sticks) unsalted butter, at room
temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk, at room
temperature
For the
simple syrup
1 cup water
1 cup sugar
Flavoring Grand Marnier (optional)
For the
chocolate ganache
1 pounds semisweet chocolate,
preferably Valrhona, chopped
2 cups heavy cream
For the
chocolate glaze
8 ounces semisweet chocolate,
preferably Valrhona, chopped
6 Tbs. (¾ stick) unsalted butter, preferably
Plugra brand
1 tablespoon light corn syrup
5 teaspoons water
Directions:
1.
For the cupcakes: Preheat the oven to 350°. Line regular-size
cupcake pans with paper liners.
2.
Sift together the flour, baking powder and salt. Combine the
butter and sugar in the bowl of a stand mixer or use an electric hand-held
mixer; beat on medium speed for several minutes until light and fluffy.
Add the eggs one at a time, then the vanilla extract; after they have been
well incorporated, beat on medium speed for 2 to 3 minutes until well
incorporated.
3.
Reduce the speed to low and add about ⅓ of the sifted dry
ingredients; beat until combined and then add ⅓ of the milk. Alternate
additions of the remaining wet and dry ingredients, stopping often to
scrape down the sides of the bowl. Do not over-mix, which can toughen the
cupcakes.
4.
Divide the batter among the cupcake liners and bake for 20 to 25
minutes or until the tops of the cupcakes spring back when touched.
Transfer to a wire rack to cool completely. Cover loosely until ready to
assemble.
5.
For the simple syrup: Combine the water and sugar in a small
saucepan over high heat, stirring to dissolve the sugar. Bring to a boil,
then remove from the heat and let cool. Add flavoring, if desired.
6.
For the ganache: Have ready a large roasting pan or hotel pan.
Place the chocolate in a large heatproof bowl. Bring the cream to a boil
over medium-high heat in a heavy-bottomed medium saucepan. Remove from the
heat and pour over the chocolate; stir until well incorporated to form a
ganache. Pour into the roasting pan or hotel pan, spreading it evenly so
the ganache cools naturally, quickly and completely.
7.
When ready to assemble, make the chocolate glaze: Heat about 1 inch
of water in a medium saucepan over medium heat. Place a medium
stainless-steel mixing bowl on top, fitting it snugly over the opening of
the saucepan. Combine the chocolate, butter, light corn syrup and water in
the bowl, stirring gently to combine. Remove from the heat.
8.
To assemble: Remove the cupcakes from their paper liners. Working
with 1 cupcake at a time, turn it on its side and use a serrated knife to
cut 8 very thin, equal layers, keeping them in proper order. (if you have
trouble with this, freeze the cupcakes for up to 1 hour to firm them up a
bit.)
9.
Use a pastry brush to lightly coat the bottom layer with simple
syrup. (This is called "punching"; see TIP.) Spread a thin layer of
ganache on the bottom layer. (The ganache should be like soft fudge but
very spreadable.) Repeat with the remaining cupcake layers, rebuilding
the cupcake right side up and ending with a coating of ganache on the top.
Refrigerate for about 10 minutes, until the cupcakes are set.
10.
Place a large wire cooling rack over a rimmed baking sheet. Place
the filled cupcakes on the rack. Spread a little ganache on the sides of
the cupcakes to cover any crumbs (and provide a surface for the glaze to
cling to).
11.
Ladle the chocolate glaze over the cupcakes, allowing the excess
glaze to drip onto the baking sheet. When the glaze has set, seat the
cupcakes in clean paper cupcake liners.
12.
Tip: About Punching: Cake expert Kendall Barrett brushes cake layers with
simple syrup to keep them moist. Even in her Smith Island Cupcakes, she
says, "added moisture and possible flavor, if you choose to flavor your
punch [hence the term], is a benefit for any cake or cupcake. You expose
so much surface when you cut the layers, there will undoubtedly be a
little drying out."
Georgetown
Cupcakes -
Chocolate Cupcakes with Vanilla Buttercream Frosting.
Ingredients
For cupcakes:
1¼ cups flour, sifted
½ teaspoon baking soda, sifted
¼ teaspoon salt
8 tablespoons (4 ounces) unsalted butter at room temperature
1¼ cups sugar
2 large eggs, at room temperature
1¼ teaspoons vanilla extract
1 cup whole milk
½ cup cocoa powder, sifted
For buttercream frosting:
8 oz. unsalted butter
4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract or seeds from one vanilla bean pod
1 tsp. whole milk
⅛ tsp. salt
Gel food coloring
Note: If you like your buttercream extra sweet, add more confectioner's
sugar. If you like it less sweet, decrease the sugar!
Directions
For cupcakes:
Preheat the oven to 350°. Line a standard cupcake pan with 12 baking
cups, and a second pan with 6 baking cups. Sift together the flour,
baking soda and salt on a sheet of wax paper or parchment paper. Place
the butter in the bowl of a stand mixer or hand-held electric mixer. Beat
on medium speed until fluffy. Stop to add the sugar; beat on medium speed
until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup
Reduce the speed to low. Add one-third of the flour mixture to the butter
mixture, then gradually add one-third of the milk mixture, beating until
well incorporated. Add another one-third of the flour mixture, followed by
one-third of the milk mixture. Stop to scrape down the bowl as needed. Add
the remaining flour mixture, followed by the remaining milk mixture, and
beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with
batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes
(start checking at 15 minutes) or until a toothpick inserted into the
center of a cupcake comes out clean. Transfer the pan to a wire rack to
cool completely.
For buttercream frosting:
Place the unsalted butter in the bowl of a stand mixer or hand-held
electric mixer. Add the confectioners sugar; beat on medium speed until
well incorporated
Add the vanilla extract, milk and salt and beat on high speed until light
and fluffy. Place frosting in a disposable piping bag with a large round
tip and frost cupcakes with Georgetown Cupcake's signature swirl!
To add color to your frosting, mix in a touch of gel food coloring. Less
is more...too much food coloring will make your frosting taste bitter!
Flavoring the Buttercream
To switch up the buttercream flavor, try these easy ingredient additions:
1. For a milk chocolate buttercream, add 1/4 cup of melted (and cooled)
chocolate chips
2. For a strawberry buttercream, add 1/4 of diced fresh strawberries
3. For a lemon buttercream, add 1/4 cup of fresh lemon zest
4. For a lime buttercream, add 1/4 cup of fresh lime zest
5. For an orange buttercream, add 1/4 cup of fresh orange zest
6. For a mocha buttercream, add 1/4 cup of freshly brewed (and cooled)
coffee
7. For a toffee buttercream, add 1/4 cup of crushed toffee bits
8. For a cookies and crème buttercream, add 1/4 cup of crushed oreo
cookies
9. For a caramel buttercream, add 1/4 cup of dulce de leche
10. For the adventurous - try a maple bacon buttercream, and add 1/4 cup
of pure maple syrup and 1/4 cup of finely chopped bacon (extra crispy,
tossed with a tsp of granulated sugar)
Georgetown Cupcake's Chocolate Ganache Cupcakes
Summary:
Here's
the winning combination: moist and chocolaty cake with just the right
amount of rich ganache frosting on top.
Valrhona
cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call
for availability
The
cupcakes are best when served on the same day they are made. If the
cupcakes are dipped once, you'll have about ½ cup of ganache left over.
Makes 18
cupcakes
Ingredients:
For
the cupcakes
1¼ cups
flour, sifted
½
teaspoon baking soda, sifted
¼
teaspoon salt
8
tablespoons (4 ounces) European-style unsalted butter, such as Plugra
brand, at room temperature
1¼ cups
sugar
2 large
eggs, at room temperature
1¼
teaspoons vanilla extract, preferably Madagascar bourbon
1 cup
whole milk, at room temperature
½ cup
Valrhona cocoa powder, sifted (see headnote; may substitute another
good-quality cocoa powder)
For
the ganache frosting
½ cup
heavy cream
1 cup
Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may
substitute other good-quality semisweet chocolate chips)
Directions:
For the
cupcakes: Preheat the oven to 350°. Line a standard cupcake pan with 12
baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax
paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer.
Beat on medium speed until fluffy. Stop to add the sugar; beat on medium
speed until well incorporated
Add the
eggs one at a time, mixing slowly after each addition.
Combine
the vanilla extract and milk in a large liquid measuring cup.
Reduce
the speed to low. Add one-third of the flour mixture to the butter
mixture, then gradually add one-third of the milk mixture, beating until
well incorporated. Add another one-third of the flour mixture, followed by
one-third of the milk mixture. Stop to scrape down the bowl as needed. Add
the remaining flour mixture, followed by the remaining milk mixture, and
beat just until combined.
Add the
cocoa powder, beating (on low speed) just until incorporated.
Use a
standard-size ice cream scoop to fill each cupcake paper with batter, so
that the wells are two-thirds full. Bake for 18 to 20 minutes (start
checking at 15 minutes) or until a toothpick inserted into the center of a
cupcake comes out clean. Transfer the pan to a wire rack to cool
completely.
For the
ganache frosting: Lay a large piece of wax paper on the work surface
Combine
the heavy cream and chocolate in a medium heatproof bowl. Fill a medium
saucepan with an inch or two of water and place over medium-low heat.
Place the bowl over the saucepan and let the mixture melt, stirring until
it is shiny and smooth.
Remove
the bowl of chocolate ganache from the saucepan; let it cool slightly, for
2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each
cupcake top in the warm ganache, twisting your wrist as needed to make
sure the cupcake top gets completely coated. To prevent drips, quickly
turn the cupcake right side up and place on the wax paper. Allow the
ganache to set for 5 minutes before serving.
Recipe
Source:
From
Sophie LaMontagne and Katherine Kallinis, co-owners of Georgetown Cupcake.
Makes 18
cupcakes
Chocolate-Frosted Peanut Butter Cupcakes
The
combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
⅓ cup butter, softened
⅓ cup creamy or chunky reduced-fat peanut butter
½ cup
granulated sugar
¼ cup
packed brown sugar
2
eggs
1teaspoon
vanilla
1¾ cups
all-purpose flour
1½
teaspoons baking powder
¼
teaspoon salt
1¼ cups
milk
Peanut
Butter Chocolate Frosting
(recipe)
Directions:
1.
Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan
cups with foil baking cups.
2.
Beat butter and peanut butter in large bowl with electric mixer at
medium speed until smooth; beat in sugars until well mixed. Beat in eggs
and vanilla.
3.
Combine flour, baking powder and salt in medium bowl. Add flour
mixture to peanut butter mixture alternately with milk, beginning and
ending with flour mixture.
4.
Spoon batter into prepared muffin cups, filling ⅔ full. Bake 23 to
25 minutes or until cupcakes spring back when touched and toothpicks
inserted in centers come out clean. Cool in pans on wire racks 10 minutes.
Remove cupcakes to racks; cool completely.
5.
Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with
about 1-1/2 tablespoons frosting. Garnish as desired.
Tip: If
you don't have muffin pans, don't worry. Foil baking cups are sturdy
enough to be used without muffin pans; simply place the baking cups on a
baking sheet and fill.
Peanut Butter
Chocolate Frosting
Makes about 2-1/2
cups frosting
Ingredients:
4 cups
powdered sugar
⅓ cup
unsweetened cocoa powder
4-5 Tbs.
milk, divided
3 Tbs.
creamy peanut butter
Directions:
Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in
large bowl. Beat with electric mixer at low speed until smooth, scraping
bowl frequently. Beat in additional 1 tablespoon milk until of desired
spreading consistency.
Red Velvet Cupcakes With
Vanilla Cream Cheese Frosting
Ingredients:
For the cupcakes:
12 tablespoons unsalted butter, at
room temperature
1¾ cups granulated sugar
2 large eggs
2½ tablespoons cocoa powder, sifted
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1½ cups whole milk
3¼ cups all-purpose flour, sifted
1½ teaspoons baking soda
1½ teaspoons apple cider vinegar
For the vanilla
cream cheese frosting:
6 ounces cream cheese, at room
temperature
4 tablespoons unsalted butter, at room temperature
¼ teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
Directions:
For the
cupcakes:
1.
Preheat the oven to 350ºF. Line 2 standard cupcake pans with
paper baking cups.
2.
In the bowl of a stand mixer fitted with a paddle attachment,
cream together butter and sugar at medium speed for 3-5 minutes or until
light and fluffy. Lower speed and add eggs, one at a time, mixing slowly
after each addition. In a small bowl, whisk together cocoa powder, red
food coloring, and vanilla. On low speed, slowly add this to the stand
mixer bowl, mixing until well incorporated. In a small bowl, combine salt
and milk. On a low speed, alternate between adding a third of the flour,
followed by a third of the milk, and mix. Repeat and mix until
incorporated, and stop to scrape down the bowl as needed. In a small bowl,
quickly stir baking soda and apple cider vinegar together (it will fizz!)
then pour this reaction into the batter. Mix until just incorporated.
3.
Using a standard-size, spring-release ice cream scooper, scoop
batter into the lined cupcake pans so each well is ⅔ full. Bake for 18-20
minutes or until a toothpick comes out clean. Transfer the pan to a wire
rack to cool completely.
For the
frosting:
4.
In the bowl of an stand mixer fitted with a paddle attachment;
beat cream cheese and butter on medium to high speed until light and
fluffy. Beat in vanilla extract. On a low speed, slowly mix in
confectioners' sugar until well combined.
5.
Then beat on a high speed for at least 2 minutes to ensure a
light and fluffy frostingTransfer frosting into a plastic piping bag
fitted with a round metal tip. Make sure cupcakes are completely cooled
before piping the frosting on each cupcake.
Wellesley Fudge Cake and Frosting
Cake:
½ cup
butter
2 cups
brown sugar
3
eggs, unbeaten
¾ cup milk
3 tsp.
baking powder
3 cups
flour
1/3 tsp.
cinnamon
¼ tsp.
salt
2/3 cup
strong coffee
2 squares
chocolate, melted
1 cup
walnuts, chopped
Cream butter
and sugar. Add other ingredients. Bake in two cake pans at 350o
Frosting:
2 cups
sugar
¾ cup milk
Pinch
salt
2 squares
chocolate
2 Tbs.
butter
1 tsp.
vanilla
½ cup
walnuts, chopped
Over double
boiler, melt first 5 ingredients until it forms a soft ball. Stir until
thick enough to spread. Stir in vanilla and walnuts.
Wellesley Tea Room Fudge Cake:
2/3 cup
butter
2 2/3 cup
brown sugar
1 whole egg; 3
egg yolks, well beaten
4 sqares
unsweetened chocolate
2/3 cup
boiling water
1 ½ tsp.
baking powder
2 2/3
cups flour
2/3 cup
thick sour milk
1½ tsp. soda,
dissolved in the milk
1 tsp.
vanilla
Pinch
salt
Cream butter
and sugar; add eggs. Dissolve chocolate4 in boiling water; stir to
consistency of think paste. Add baking powder to flour; add alternately
with milk. Add vanilla and salt. Bake in two cake pans at 350o.
Frost with chocolate frosting with chopped walnuts, or see alternate
recipe for frosting.
Mousse and Soufflé
Quick Chocolate Mousse
(Karen Ronne Tupek)
Ingredients:
Whirl in blender:
1
cup chocolate chips
2
eggs
2
Tbs. rum
3
Tbs. hot, strong coffee
Add:
¾
cup milk, scalded
Directions:
Pour into parfait glasses; chill at least four hours. Serve with whipped
cream.
Chocolate Mousse
(Mary Filiatrault)
Ingredients:
4 eggs
6
oz. chocolate chips (semi-sweet)
2
Tbs. crème de cocoa
⅓
cup strong hot coffee
Directions:
Beat egg whites; whirl chocolate chips in blender until smooth; add egg
yolks and crème de cocoa and blend again; fold into egg whites.
Refrigerate and top with cool whip and pistachios.
Cold Pumpkin Soufflé
(Kay Presler)
Ingredients:
1
envelope gelatin (unflavored)
¼
cup rum
4 eggs
⅔
cup sugar
1
cup cooked pumpkin, seasoned with: (I use more)
½
tsp. cinnamon
½
tsp. ginger
¼
tsp. mace
¼
tsp. ground cloves
1
cup heavy cream, whipped to hold definite shape
Directions:
Sprinkle gelatin over rum in cup. Stand cup in container of boiling water
and heat it, shaking it occasionally until gelatin is dissolved. In a
bowl, beat eggs thoroughly. Gradually add sugar until it is smooth and
very thick. Stir in pumpkin. Mix in gelatin, then whipped cream. Fill 1
quart soufflé dish that has a wax paper standing collar. Chill until
set. Remove paper. Serve with sweetened whipped cream.
Dark Chocolate Ganache Mousse
from chef Tom Guay of Vermont's Woodstock Inn.
Serves 12
Ingredients:
2
pounds plus 8 oz.
dark chocolate
7 cups heavy whipping cream
4 oz. butter
strawberries or raspberries and whipped cream for garnish
Directions:
In
a heavy bottomed pot, bring cream and butter to a boil. Take off heat
immediately. Add chocolate and stir until melted. Pour into a pan and
refrigerate for 24 hours. Remove from refrigerator and whip with a beater
at moderate speed until mixture forms peaks. Spoon or pipe with a
pastry bag
into red wine glasses. Top with whipped cream and fresh strawberries or
raspberries. Berries can also be put into the bottom of the glass before
filling
Chocolate Mousse (Excellent)
6-8
servings
Ingredients:
8 oz.
best quality sweet or semi-sweet chocolate
¼ cup
strong coffee
3 oz. (¾
stick) soft unsalted butter
3
lg. eggs, separated into yolks and whites
¼ tsp.
salt
¼ cup
sugar
1 cup
heavy whipping cream
Directions:
1.
Break chocolate into saucepan, cover and set into a larger pan of
simmering water. At once, remove water pan from heat and set aside. In 5
minutes, when chocolate is melted and smooth, beat in butter and egg
yolks.
2.
In clean bowl, beat egg whites until foaming; beat in salt and beat
until egg whites form soft peaks. Continue beating and sprinkle in sugar.
Until whites form stiff, shining peaks. Fold them into chocolate mixture.
3.
Pour cream into metal bowl and set into larger bowl containing ice
cubes with water. Using large balloon-shaped whisk or hand-held electric
beater, whip the cream until doubled in volume; beater should leave light
traces in the surface of the cream – do not overbeat. Fold the cream into
the chocolate.
4.
Turn the mousse into an attractive serving bowl or into individual
coupes. (like a brandy snifter or other large wide-mouthed glass.
Decorate with swirls of whipped cream, or serve separately.
Baked Chocolate Custard with Butterscotch Whipped Cream
Servings: 6 servings
Ingredients:
Custard:
1
cup (6-oz.) semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 Tbs. sugar
Pinch salt
Butterscotch Whipped Cream:
1
cup heavy cream
5 Tbs. butterscotch sundae syrup
Directions:
1.
Preheat the oven to 300° F. Put the chocolate chips in a medium heatproof
bowl. Bring the cream and milk to a light boil in a medium saucepan over
low heat. Pour the hot cream mixture over the chocolate and whisk until
smooth.
2.
In
a large bowl, whisk together the egg yolks, sugar, and salt. Whisking
constantly, temper the chocolate mixture into the egg mixture. Stain the
custard through a fine mesh sieve and divide it among the ramekins.
3.
Put the ramekins in a large roasting pan. Carefully pour enough hot water
into the pan to come halfway up the sides of the ramekins. Cover the pan
tightly with foil; poke a few small holes in the foil for steam to escape.
Bake on the center rack of the oven until the edges of the custard are
slightly set but the center still jiggles (the center will set as the
pudding cools), about 30 to 35 minutes. Remove the ramekins from the water
bath and allow them to cool completely. Cover them with plastic wrap and
refrigerate for at least 3 hours before serving.
4.
Butterscotch Whipped Cream:
Whisk the cream and sundae syrup together in a bowl until combined. Using
an electric mixer beat on medium-high speed until thickened. Top each
custard cup with a generous dollop of whipped cream before serving.
Flan
(recipe Michael used
for Mexican Fiesta at Wood Acres)
Ingredients:
1¼
cups sugar
¼
cup water
1½
cups milk
1½
cups heavy cream
1
lg. eggs
1
lg. egg yolks
2
tsp. pure vanilla extract
Opt. cinnamon, dash
Directions:
1.
Preheat oven to 350°. Put 1 cup of sugar and water into a saucepan and
heat over medium-high heat and boil until syrup turns a deep golden
brown. Pour equal amounts of sugar into six – ½ cup ramekins, tilting
cups to distribute syrup along the bottom and sides.
2.
In
a saucepan over medium heat, combine the milk, cream and remaining sugar.
Heat until hot but not boiling. Remove from heat and let cool slightly.
3.
In
a small bowl, whisk together the eggs and egg yolks until well blended.
Slowly pour the eggs into the milk mixture, whisking constantly. Stir in
the vanilla extract. Divided the mixture among the six prepared ramekins.
4.
Place ramekins in a baking pan and add boiling water to the pan to come
about ¼ of the way up the sides of the ramekins. Bake the custards in the
water bath for 35 – 45 minutes or until they no longer trambel when
moved.
5.
Remove ramekins from the pan, cool and refrigerate, covered for 3 hours.
6.
To
serve, unmold custards by running a knife around the edge of the ramekins
and transfer onto dessert plates.
Chocolate Kahlua Flan
(Austin Grill)
Ingredients:
2
cups sugar
3
cups water
3
cups milk
3
cups heavy cream
1
cup sugar
1
stick cinnamon
2
oz. Ibarra chocolate
2
oz. Kahlua
8
lg. eggs
Directions:
1.
Preheat oven to 350°
2.
Combine sugar and water and bring to simmer. Simmer on low until golden
brown and caramelized. Approximately 30 – 40 minutes. When you start
seeing bubbles stay close because it’s almost ready. Line flan molds with
caramelized sugar.
3.
Bring milk and heavy cream to a boil in medium saucepan. Add sugar and
cinnamon stick.
4.
Reduce heat to simmer. Break chocolate into small pieces and add to milk
mixture with Kahlua and vanilla extract.
5.
In
a large stainless bowl, slowly add milk mixture, a little at a time, with
eggs – be careful not to cook the eggs! Combine all milk –chocolate
mixture into eggs and whisk until well blended.
6.
Fill sugared flan molds almost to rim. Bake in a hot water bath until
flans are set. Approximately 30 min. Flans are done when you can insert a
knife and it will come out clean.
7.
Cover flans with aluminum foil and continue to bake 5 minutes more. This
will prevent them from over browning. When flans are done, remove from
water bath immediately to stop them from cooking.
Chocolate Cobbler
Ingredients:
1¼
cups granulated sugar, divided into ¾ cup and 1/2 cup
1
cup all-purpose flour
7
tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2
teaspoons baking powder
¼
teaspoon salt
½
cup milk
⅓
cup unsalted butter, melted
1½
teaspoons vanilla extract
½
cup firmly packed light brown sugar
1½
cups hot water
Directions:
Set aside ½
cup sugar, brown sugar and 4 tbsp of cocoa in a small bowl. In an
ungreased 8×8 pan mix the remaining sugar and cocoa, with flour, baking
powder, salt, milk, melted butter, and vanilla. Stir and spread over the
bottom of the pan evenly. Sprinkle the sugar and cocoa mix you had set
aside earlier, over the top. Do not mix in. Pour 1½ cups boiling water gently over
top of everything. DO NOT STIR. Cook at 350° for 35-40 min.
Chocolate Souffle
(Julia
Child)
Ingredients:
7
oz. sweet baking chocolate
¼
cup flour
2
cups milk
3
Tbs. butter
Pinch salt
1
Tbs. vanilla extract
4 egg yolks
6 egg whites
½
cup granulated sugar
1
Tbs. confectioners’ sugar, strained through fine-meshed
sieve, for sprinkling
whipped cream (or vanilla sauce) for accompaniment
Directions:
1.
Melt the chocolate, measure out all other ingredients, butter the 2
to 2½ quart soufflé dish, surround it with a foil caller (fastened with a
straight pin), and preheat the oven to 425°.
2.
In a medium saucepan, whisk the flour and milk together and boil
slowly over medium-high heat for 2 minutes. Off heat, whisk in the
butter, salt and vanilla, then the egg yolks, and finally the melted
chocolate.
3.
In a clean bowl with clean beaters, beat the egg whites to soft
peaks, gradually sprinkle in the sugar, and beat to stiff shining peaks.
4.
Ladle the chocolate sauce base down the side of the egg-white bowl,
rapidly fold the two mixtures together, and turn the soufflé into the
baking dish.
5.
Set the soufflé in the lower level of the preheated oven and turn
the temperature down to 375°.
6.
In 35 – 40 minutes, the soufflé will have puffed and risen an inch
or so over the rim of the dish. Carefully slide the oven rack out and
quickly sprinkle the tope of the soufflé with confectioners’ sugar, then
finish the baking, and serve. Pass the whipped cream separately.
Julia’s Chocolate Soufflé From The Way to Cook
For a 2
to 2½ quart baking dish, 7½ to 8 inches in diameter serving 8
Ingredients:
Chocolate
base:
7 oz.
sweet baking chocolate smoothly melted with ½ cup strong coffee
The sauce
base:
⅓ cup
flour
2 cups
milk
3 Tbs.
butter, optional
A big
pinch of salt
1 Tbs.
pure vanilla extract
4 egg
yolks
6 egg
whites (¾ cup)
½ cup
granulated sugar
¼ cup
Confectioners’ sugar in a fine-meshed sieve
Optional
accompaniment: lightly whipped cream flavored with confectioners sugar
and pure vanilla extract
Directions:
Preliminaries:
1.
Melt the chocolate.
2.
Measure out all the other ingredients listed.
3.
Butter the soufflé dish and roll granulated sugar around to coat
bottom and sides. Surround it with a foil collar
4.
Preheat the oven to 425°.
The
soufflé base:
1.
Whisk the flour and half of the milk in the saucepan to blend;
2.
Beat in the rest of the milk and the sugar.
3.
Stir with a wooden spoon over moderately high heat until the sauce
thickens,then whisk as the sauce comes to a boil.
4.
Continue boiling and whisking for 2 minutes.
5.
Off heat, whisk in the optional butter, the salt, and the vanilla,
then the egg yolks, and finally the smoothly melted chocolate.
The egg
whites:
In a
clean separate bowl with clean beaters, beat the egg whites to soft peaks,
gradually sprinkle in the ½ cup sugar, and beat to stiff shining peaks.
(When
properly beaten, you can hold the bowl upside down high enough to see the
whites. If they stay in the bowl for 10 seconds, they have been
sufficiently beaten – NB.)
Combining
ingredients:
Ladle the
chocolate sauce base down the side of the egg-white bowl, rapidly fold the
two mixtures together, and turn the soufflé into the prepared baking dish.
(Note:
often it is recommended to take a knife or spatula and run it around
the soufflé mixture about an inch in from the rim, and about an inch
deep. This is supposed to make the “top hat” on the soufflé. NB)
Baking:
Put in
the lower third of oven and immediately reduce heat from 425 to 375°.
Confectioners’ sugar, finishing, and serving:
1.
In 35 to 40 minutes the soufflé will have puffed and risen an inch
or so over the rim of the dish.
2.
Rapidly sprinkle the top with confectioners’ sugar, then finish the
baking until the soufflé has puffed 2 to 3 inches over the rim of the
baking dish into the collar, and the top has browned nicely under the
sugar coating.
(You can
check after 45 minutes by gently starting to remove the collar. If the
edge of the soufflé starts to sag, it needs more baking time. The collar
can then be refastened – NB.)
Serve
with whipped cream if desired.
Peanut Butter Bombe
(Larry Weatherholt, Elkridge Furnace Inn)
Ingredients:
Chocolate Mousse:
1
lb. semisweet chocolate, melted and slightly cooled
5
lg. egg yolks, beaten
3
Tbs. strong coffee
2
cup whipping cream, whipped
Peanut Butter Mousse:
12
oz. creamy peanut butter
10
oz. cream cheese
⅓
cup heavy cream
4
lg. egg whites
7
oz. powdered sugar
Ganache:
1
cup heavy cream
1
cup chocolate, chips or chopped other type
Directions:
1.
Chocolate Mousse:
Slowly add chocolate to egg yolks while stirring. Add coffee. Fold in
whipped cream.
2.
Peanut Butter Mousse:
Cream peanut butter and cream cheese together. Slowly add cream. Whip
egg whites until stiff; then add sugar and whip together. Fold egg whites
into PB mixture and chill.
3.
Ganache:
Heat the heavy cream and when it just begins to bubble, remove from
heat. Add semi-sweet chocolate chips and stir until melted.
4.
General:
Prepare chocolate mousse and peanut butter mousse and refrigerate. Line
small cups (like demitasse cups) with plastic wrap and spoon or pipe in
chocolate mousse to fill half way and then peanut butter mousse the rest
of the way. Cover exposed top with plastic wrap and freeze. When frozen
solid, remove plastic wrap and turn out onto a baking rack on a sheet
pan. Pour ganache over the bombes and refrigerate.
Ris a La Mande
(Danish Rice Pudding for Christmas)
Ingredients
For
the rice pudding: (see sauce ingredients, below)
1 cup
Arborio rice (it MUST be this kind of rice) (or Grodis)
4½
cups milk (one recipe calls for also using 1 cup of water)
3 Tbsp.
vanilla sugar (do NOT use vanilla extract..
3 Tbsp.
sugar
1 cup
almonds, finely chopped using knife (if you use a food
processor you should aim for a coarse texture, as the almonds give the
dish its texture)
1 or 2
whole almonds
2 1/4c
up. whipping cream, whipped
3 Tbs.
confectioners’ sugar
2 tsp.
almond extract (optional)
Directions:
1. Bring milk to a boil slowly in a medium pot. (Or bring optional
water to boil; add rice, then milk and sugar)
2. Add rice and sugar, keep simmering until rice is tender, stir every
3 min or so to prevent rice and/or milk burning at the bottom. This step
takes approx 45 minute. While the rice is simmering you can make the
raspberry sauce and chop the almonds.
3.
When rice is firm remove from heat and let cool slightly. When cool
add almonds.
4.
Once mixture is completely cooled remove from refrigerator and
break it up with a spoon. In a small bowl add whipping cream,
confectioners sugar and optional almond extract. Beat with a handheld
mixer until you see tracks from beaters in the cream. Add half of the
whipping cream to rice mixture and combine well with a spoon, add
remaining whipping cream in small increments. The final texture should be
creamy and easily mixed with the spoon. Place covered in refrigerator
until ready to serve.
5.
Before serving Ris a la mande, place one blanched almond in mixture
and stir well to hide almond. The person discovers the almond in
their serving should present it to the hostess for a prize.
6.
Chill
and serve with warm raspberry, cherry and/or chocolate sauce.
For
the Raspberry Sauce:
2 cup
frozen raspberries
2 Tbsp.
water
1/4 cup
sugar
1 Tbsp.
cornstarch
Directions:
1.
In medium sauce pan place frozen raspberries and 2 tbsp of water, heat
until thawed, add sugar and stir. Let simmer for approx 3-5 minutes.
Strain seeds (catching the juices/pulp over a bowl), discard seeds and put
juices back in the sauce pan.
2.
Mix cornstarch with water and add to the sauce SLOWLY to thicken-- you
probably won't need all the mixture. Serve sauce warm
For the Cherry Sauce:
15 oz can Oregon Bing
Cherries in heavy syrup
1 Tbs. cornstarch
Water
Directions:
In a small dish mix together the
cornstarch and some water to form the thickening agent. In a small
saucepan bring cherry and syrup to a simmer. Add the cornstarch/water
mixture to cherries a little at the time, stirring until syrup starts to
thicken. Simmer for 1 minute and remove from heat. Serve sauce warm.
Cookies
Auntie’s Butter Cookies
(Merriel Maslin
Gardner, Karen’s great-aunt)
Ingredients:
1
cup butter
1
cup sugar
3¼ cup flour
1 lg. egg
1
tsp. vanilla
½
tsp. salt
2½
squares Baker’s chocolate (add for chocolate cookies)
Directions:
Using a Swedish cookie gun, press out rows or circles of cookie dough.
Double-Delight Peanut Butter Cookies
(Carolyn Gurtz, Pillsbury Award Winner)
Ingredients:
¼
cup Fisher Dry Roasted Peanuts, finely chopped
¼
cup Domino or C&H Granulated Sugar
½
teaspoon ground cinnamon
½
cup Jif Creamy Peanut Butter
½
cup Domino or C&H Confectioners Powdered Sugar
1 roll pkg. Pillsbury Create 'n Bake refrigerated peanut butter
cookies, well chilled
Directions:
1.
Heat oven to 375°. In a small bowl, mix chopped peanuts, granulated sugar
and cinnamon; set aside. In another small bowl, stir peanut butter and
powdered sugar until completely blended. Shape the mixture into 24
one-inch balls.
2.
Cut a roll of cookie dough into 12 slices. Cut each slice in half
crosswise to make 24 pieces; flatten slightly. Shape one cookie dough
piece around one peanut butter ball, covering completely. Repeat with the
remaining dough and the balls.
3.
Roll each covered ball in peanut mixture; gently pat the mixture
completely onto the balls. On ungreased large cookie sheets, place balls
two inches apart. Spray the bottom of a drinking glass with Crisco
Original No-Stick Cooking Spray; press into remaining peanut mixture.
Flatten each ball to ¼ -inch thickness with the bottom of the glass.
Sprinkle any remaining peanut mixture evenly on tops of cookies; gently
press into the dough.
4.
Bake seven to 12 minutes or until edges are golden brown. Cool one minute;
remove from cookie sheets to cooling rack. Store tightly covered.
Fattigmann
Ingredients:
12 lg. egg yolks
6
oz. sugar
¼
cup cognac
½
tsp. cardamom (crushed seeds or powdered)
½
pint whipping cream, whipped
1
lb. (?) flour
Directions:
Beat egg yolks, mix in sugar, cognac, cardamom, and whipped cream. Soft
flour, little by little, into mixture until dough is stiff enough to roll
out. (Best to make and refrigerate.) Roll out as thin as possible, with
as little flour as possible. Cut into diamond shapes with a pie roller to
make edges crinkle, make small slit lengthwise in center and turn corner
through. Deep fry in oil to a light golden color. Dry and cool. Serve
with whipped cream.
Lemon Cream Cheese Cookies
Ingredients:
Cookies:
2½ cups all-purpose flour
1 cup sugar
½ cup (1 stick) unsalted butter, room temperature
¼ cup cream cheese, room temperature
¼ cup lemon juice
1 large egg, room temperature
1½ tablespoons lemon zest
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
Icing:
3/4 cup powdered sugar
1/2 tablespoon milk
1/2 tablespoon lemon juice
Preparation
-
In a large
bowl or mixer, cream together butter and cream cheese until smooth, then
mix in sugar and beat until creamy.
-
Mix in egg,
then vanilla extract, and beat until fluffy and lightened in color. 5-6
minutes.
-
In a medium
bowl, combine flour, lemon zest, cornstarch, baking soda and salt.
-
Alternate
between adding the flour mixture and the lemon juice to the cream cheese
mixture, beginning and ending with the dry ingredients.
-
Mix until a
rough dough comes together. If needed, add a little more flour so dough
isn’t sticky.
-
Wrap dough
in plastic wrap, then refrigerate for 1-2 hours, or until chilled.
-
When ready
to bake, preheat oven to 350º F.
-
Line 2
baking sheets with parchment paper, and use a tablespoon or ice cream
scoop to scoop cookie dough. Roll dough between your hands to create
balls, then transfer to lined baking sheets.
-
Place
baking sheets in oven and bake for 10-12 minutes, or until edges are
just starting to brown and pull away from baking sheet.
-
Remove
cookies from oven and let cool completely.
-
To make
icing: whisk together powdered sugar, milk and lemon juice until smooth.
Add more or less powdered sugar depending on how thick you want your
icing.
-
Once
cookies are cool, drizzle icing over them and let set before serving.
Christmas Bourbon Balls
(Josephine Tupek)
Ingredients:
1 box
vanilla wafers, crushed
1 cup
confectioners’ sugar
¼ cup
cocoa powder
3 Tbs.
corn syrup or honey
½ cup
bourbon or rum or Grand Marnier
1 cup
walnuts, chopped
Directions:
Blend all ingredients together. With hands, shape into 1 ½” balls. Store
in airtight box for several days to “ripen.”
Best
Krumkake – Favorite Recipe
Ingredients:
¾ cup
flour, sifted
½ cup
sugar
1 Tbs.
corn starch (I didn’t use this)
½ - 1 tsp.
cardamon (I like a lot)
2
eggs, beaten well
½ tsp.
vanilla
1 Tbs.
heavy whipping cream, lightly whipped
4 Tbs.
melted butter, but not hot
Directions:
Add flour,
sugar, corn starch and cardamon to large bowl. Mix well.
In smaller
bowl, beat eggs, then add cream, vanilla and butter, mix well
Add this into
dry mixture and combine until smooth peanut butter consistency. Use,
about 1 heaping tablespoon of batter, for each one on the iron. Roll
immediately when you remove them from the iron, using a cone-like tool.
Let cool so they are crispy. Serve plain, or filled with whipped cream,
berries, jam, or jam mixed with whipped cream. Can even dip the large end
in melted chocolate.
Krumkake
Recipe 1
4
eggs
1 cup
sugar
1 cup
butter, melted, cooled
1 cup
flour
1 tsp.
Cardamon
Whisk eggs and
sugar almost white. Add COLD melted butter to it. Add flour and Cardamon.
Stir. If batter gets a bit think, add a Tbs. of water. Let batter rest
for at lease 30 minutes in the refrigerator before use. Lightly grease
Krumkake iron with butter, spoon teaspoon of batter onto iron. Bake until
golden, about a minute. Remove with knife to side, roll up using special
cone.
Recipe 2:
1 ¼
sticks of butter
1 tsp.
Cardamon
3
eggs
1 cup
flour
Up to ½ cup of
water as needed for correct batter consistency
Melt butter,
stir in Cardamon. Set aside
Beat eggs and
sugar together until fluffy. Mix in cooled butter, then flour, Consistency
of heavy cream, sticks to spoon. Lightly grease Krumkake iron with butter,
spoon teaspoon of batter onto iron. Bake until golden, about a minute.
Remove with knife to side, roll up using special cone.
Krumkake
Ingredients:
Recipe A: Recipe
B:
2 eggs
3 eggs
1
cup sugar ½
cup sugar
½
cup butter 6
Tbs. butter
½
cup flour ⅔
cup flour
1
cup milk ½ tsp.
lemon extract
½
tsp. cardamom ½
tsp. cardamom
Directions:
Heat special waffle iron on both sides on stove top burner (med. – high).
Brush insides with melted butter. Spoon 1 Tablespoon of batter into
center. Bake, turning every 20 seconds. Roll immediately. Serve with
whipped cream or alone.
More
Krumkake
Ingredients:
4
eggs
1½ cups
sugar
1 cup
whipping cream
1 cup
butter, melted
1 cup
buttermilk
1 tsp.
baking soda
½ tsp.
vanilla
2½
cups flour
½ tsp.
cardamon
Beat eggs
well. Add sugar and butter. Fold in whipped cream. Add buttermilk and
flour alternately. Bake in krumkake iron
Kringle
Cookies:
Ingredients:
4 cups
flour
¾ cup
butter, softened
1½ cups
sugar plus extra sugar to top out once out of oven
1½ tsp.
baking soda
½ tsp.
vanilla extract
1 tsp.
almond extract
½ tsp.
salt
1 egg
Heat oven to
400o. Mix all ingredients. Divide dough into 24 equal parts and
form into balls. Roll each ball into about 12 inch rope, equal thickness.
Form into a circle and twist into figure 8 or infinity sign. Cook on
center rack for 12 minutes or until a very light golden brown on top.
Remove and lightly sprinkle with sugar. Cool for a few minutes and remove
to wire rack to cool for 30 minutes.
Norwegian Butter Balls (Cookies)
Ingredients:
1 cup
butter
½ cup
powdered sugar
2 tsp.
vanilla
½ tsp.
salt
1 cups
flour
1 cup
chopped nuts (walnuts or pecans)
Heat over to
350o. Cream butter and powdered sugar. Add vanilla and salt
and continue to cream. Slowly mix in flour and stir until dough forms.
Mix nuts into the dough. Treat baking sheet with spray, parchment or
butter. Roll dough into 1 – 1½ inch balls; bake 15 – 20 minutes until
golden brown. Once cooled, roll cookies into powdered sugar or sift sugar
on top.
Neiman-Marcus Chocolate Chip Cookie
(Recipe may be halved)
Ingredients:
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal blended in blender to fine powder
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 - 6 oz. Hershey bar (grated)
4 lg. eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts
Directions:
Cream the butter and both sugars. Add eggs and vanilla; mix together with
flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar and nuts. Roll into balls and place two inches
apart on a cookie sheet. Bake for 10
minutes at 375°. Makes 112 cookies.
Soft
Gingerbread Man Cookies
Ingredients:
3 cups
flour
¾ cup
dark brown sugar, packed
¾ tsp.
baking soda
1 Tbs.
ground cinnamon
1 Tbs.
ground ginger
½ tsp.
ground cloves
½ tsp.
salt
12 Tbs.
butter softened to room temperature (but not warm), cut into 12 pieces
¾ cup dark
molasses
2 Tbs.
milk
Instructions:
1.
With an electric mixer, stir together the flour, brown sugar, soda,
cinnamon, ginger, cloves and salt at low speed until combined, about 30
seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed
until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce
the speed to low and with the mixer running, gradually add the molasses
and milk; mix until the dough is evenly moistened about 20 seconds.
Increase the speed to medium and mix until thoroughly combined, about 10
seconds.
2.
Scrape the dough onto a work surface and divide it in half. Working
with one portion at a time, roll the dough ¼ inch thick between 2 large
sheets of parchment or wax paper. Leaving the dough sandwiched between the
parchment or wax paper, stack the dough on a baking sheet and freeze until
firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours
or overnight.)
3.
Preheat the oven to 350 degrees. Line 2 baking sheets with
parchment paper or silpat liners.
4.
Remove one dough sheet from the freezer and place on the counter.
Peel off the top parchment or wax paper sheet. Gently cut the dough into
5-inch gingerbread people or 3-inch gingerbread cookies, transferring the
shapes to the prepared baking sheets with a wide metal spatula and spacing
them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough
until the baking sheets are full. Because flour is not added during
rolling, dough scraps can be rolled and cut as many times as necessary.
5.
Bake the cookies until set in the centers and the dough barely
retains and imprint when touched very gently with fingertip, 8 to 9
minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then
remove the cookies with a wide metal spatula to a wire rack; cool to room
temperature. Gather the scraps; repeat the rolling, cutting and baking.
Frost as desired (I used a ziploc bag filled with simple white icing).
6.
Store soft gingerbread in a wide, shallow airtight container or tin
with a sheet of parchment paper between the cookie layers. These cookies
are best eaten within one week.
Sandkake or Sandbakkels
Ingredients
1 cup
butter, softened
1/2 cup
sugar
1/2 cup
firmly packed brown sugar
1 lg. egg
1 tsp.
almond or brandy flavoring
21/2 cups
all-purpose flour
Instructions:
Heat oven to 350°F.Combine
all ingredients except flour in bowl. Beat at medium speed,
scraping bowl often, until well mixed. Add flour; beat at low speed until
well mixed. If dough is too soft, cover; refrigerate at least 2 hours
until firm. Press 2 to 3 teaspoons dough evenly into each 3-inch
sandbakkel mold. Place molds onto cookie sheets. Bake 8-11 minutes or
until lightly browned. Cool 3 minutes.Remove cookies from molds by tapping
on table or loosening with knife. Cookies can be served plain or filled
with fresh fruit, fruit filling, pudding or whipped cream.
Alternate 1:
With real ground
almonds.
2 sticks of butter
1 cup of sugar
3 1/4 cups flour
2 eggs
1/2 cup ground almonds
Cream butter and
sugar together. Add flour and eggs and then almonds.
Chill then press into tins and bake at 425 degrees for 10 minutes. Allow
to cool and remove from tins.
Note: do NOT wash tins. New tins may need to have cooking spray the first
use but after use the cookies should not stick.
Alternate 2:
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg, beaten
1/4 tsp almond extract
3 cups flour
1 pinch salt
Instructions:
Preheat the oven to 375 Degrees F.
Beat butter and sugar together until light and fluffy.
Add the egg and almond extract and mix to combine.
Add the flour and salt, stirring until just combined.
Form dough into balls and place in sandbakkel tins. Press with your thumb
until the dough is spread thinly on the tin.
Bake at 375 F for 12 to 15 minutes.
PASTRY:
Norwegian Almond Kringle
(pronounced “kring-la”)
Ingredients:
Pastry:
1 (12
oz.) can “Solo” almond filling (maybe should mix in some sugar and
butter?)
2 cups
flour
½ tsp.
salt
1 Tbs.
sugar
½ cup
butter
1 pkg.
dry yeast
¼ cup
warm water
¼ cup
cold milk
1
lg. egg, beaten
Butter
Icing:
¼ cup
butter
1½ cups
confectioners’ sugar
¾ tsp.
vanilla
Drops water
Directions:
1.
Pastry:
Sift together flour, salt and sugar. Cut in the butter. Soften yeast in
warm water. Combine milk and egg. Stir yeast and egg mixture into the
flour mixture, mixing enough to dampen flour. Cover and refrigerate
overnight. Divide dough into 2 parts. Keep half in the refrigerator to
make another day, or make two.
2.
Roll half to an 18” x 10” rectangle. Spread half of the filling
length-wise down center of dough. Bring sides over, one overlapping the
other. Pinch ends. Turn dough over on a baking sheet, lapped side down.
Form into an oval, crescent or pretzel shape, cover and let rise until
double in size.
3.
Bake at 350o for 25 minutes or until golden brown.
While warm, frost with Butter Icing:
4.
Icing:
Lightly brown ¼ cup butter over medium heat. Remove. Gradually beat in
1½ cups sifter confectioner’s sugar, ¾ teaspoon vanilla and enough water
to make into spreading consistency.
Kringle II
Ingredients:
8
tablespoons butter, softened, divided
1½ - 2
cups all-purpose flour, divided
1 (¼ oz.)
pkg. active dry yeast
2
tablespoons warm water (110° to 115°)
¼ cup
warm half-and-half cream (110° to 115°)
2
tablespoons sugar
¼
teaspoon salt
1
egg, beaten
½ cup
almond paste
1
egg white, beaten
¼ cup
sugar cookie crumbs
2
tablespoons sliced almonds
Directions:
1.
In a small bowl, cream 6 tablespoons butter and 2 tablespoons
flour. Spread into an 8-in. x 4-in. rectangle on a piece on waxed paper.
Cover with waxed paper; refrigerate.
2.
In a large bowl, dissolve yeast in warm water. Add the cream,
sugar, salt and egg; beat until smooth. Stir in enough remaining flour to
form a soft dough.
3.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet
of waxed paper from butter mixture; invert onto center of dough. Peel off
waxed paper. Fold plain dough over butter layer. Fold widthwise into
thirds. Roll out into a 12-in. x 6-in. rectangle. Fold into thirds. Repeat
rolling and folding twice. Wrap in waxed paper; refrigerate for 30
minutes.
4.
On a lightly floured surface, roll into a 24-in. x 5-in. rectangle.
In a small bowl, beat almond paste and remaining butter; beat until
smooth. Spread lengthwise down the center of dough. Fold dough over
filling to cover; pinch to seal. Place on a greased baking sheet. Shape
into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in
a warm place until doubled, about 1 hour.
5.
Brush egg white over dough. Sprinkle with cookie crumbs and
almonds. Bake at 350° for 20-25 minutes or until golden brown. Carefully
remove from pan to a wire rack to cool. Yield: 16-20 servings.
Kringle III
Ingredients:
Brown Butter Icing
1⁄3 cup
butter or margarine
3 cup
sifted confectioners’ sugar
3
tablespoon light cream
1⁄4
teaspoon almond extract
Toasted sliced almonds to decorate (optional)
Cake:
1 package
active dry yeast
1⁄4 cup
warm water
4 cup
all-purpose flour
2
tablespoon granulated sugar
1 cup
butter or margarine softened
1
teaspoon salt
2
eggs
3⁄4 cup
milk
1 can
Solo Almond Cake and Pastry
Filling
Directions:
1.
To bake an almond kringle, sprinkle yeast over warm water and stir
to dissolve. Let stand 5 to 10 minutes or until foamy. Combine flour,
granulated sugar, and salt in large bowl and stir until blended. Cut in
butter until mixture resembles coarse crumbs. Beat eggs and milk until
blended. Add to dry ingredients with yeast mixture and stir just until all
particles are moistened. (Dough will be sticky) Cover bowl with plastic
wrap and overwrap with aluminum foil. Refrigerate 4 hours or overnight.
(Dough will rise very slightly.) Grease two baking sheets and set aside.
Remove dough from refrigerator and divide in half.
2.
Sprinkle 1 piece of dough with flour and knead gently 10 to 12
strokes on lightly floured surface. Roll out to 18 x 12-inch rectangle.
Spread half of almond filling in 3-inch strip lengthwise down center of
dough.
3.
Fold 1 long side of dough over filling and fold other side over.
Pinch edge and ends to seal. Place, seam side down, on prepared baking
sheet and curve to make horseshoe shape. Repeat with remaining dough and
almond filling. Cover with towels and set aside in warm, draft-free place
to rise until light, about 30 minutes. Preheat oven to 375° F. Bake 20 to
25 minutes or until golden brown. Remove from baking sheets and cool on
wire racks.
4.
To make icing, place butter in medium-size saucepan and cook over
medium heat until nut brown in color. Remove from heat and beat in
confectioners’ sugar and cream gradually until blended and smooth. Stir in
almond extract. Frost warm Kringles with toasted sliced almonds and
cherries, if desired. Variation: Dust Kringles with confectioners’ sugar
instead of using icing.
Marzipan Christmas Kringle
Ingredients:
Pastry:
½ cup
warm milk
1
tablespoon white sugar
1
envelope active dry yeast
1 cup
heavy cream
3½ cups
all-purpose flour
¼ cup
white sugar
1
teaspoon salt
1
teaspoon ground cardamom
½ cup
butter
Filling:
1 (8
ounce) can almond paste
½ cup
crushed sliced almonds
½ cup
white sugar
1
teaspoon ground cinnamon
1
teaspoon almond extract
½ cup
white sugar
Topping:
1
lg. egg white, beaten
½ cup
sliced almonds
Directions:
1.
In a small bowl, stir together the milk and sugar. Sprinkle the
yeast over the top and let stand for 10 minutes to dissolve. Stir in
cream.
2.
In a separate bowl, stir together the flour, sugar, salt and
cardamom. Cut in the butter using a pastry blender or pinching with your
fingers until it is a course mealy texture. Stir in the yeast mixture
until well blended. Pat into a ball, flatten slightly, then wrap in
plastic wrap. Refrigerate for 12 to 24 hours.
3.
To make the filling, mix the almond paste, almonds, sugar, cinnamon
and almond extract using an electric mixer until evenly blended. It may be
crumbly.
4.
Roll the chilled dough out into a 2 inch wide and 24 inch long
rectangle. Spread the filling to within 2 inches of the sides and roll up
into a tube. Cover your work surface with sugar, and roll the tube of
dough in the sugar to coat thoroughly. Roll and stretch the dough out to
form a long rope about 40 inches long.
5.
Place on a parchment lined baking sheet and shape into a pretzel
shape.
6.
Brush the top of the pretzel with egg white and sprinkle with
almonds. Cover loosely with a towel and let rise for 45 minutes.
7.
Preheat the oven to 375° F (190° C). Bake the kringle in the
preheated oven until golden brown, 25 to 30 minutes. Cut into slices to
serve.
Kringle 4
Ingredients:
½ cup
butter
shopping list
2 cup
flour
shopping list
1 Tbs.
sugar
shopping list
½ tsp.
salt
shopping list
1 pkg.
active dry yeast
shopping list
¼ cup
warm
water
(105 to 115°)
shopping list
1 lg.
egg
shopping list
½ cup
lukewarm
milk
(scalded, then cooled)
shopping list
1 (8-oz.)
can
almond paste
(1 cup)
shopping list
½ cup
packed
brown sugar
shopping list
½ cup
margarine
or
butter,
softened
shopping list
1 cup
powdered sugar
shopping list
1 Tbs.
water,
or more as needed
shopping list
½ tsp.
almond flavoring
or
vanilla
shopping list
¼ cup
chopped
nuts
shopping list
Directions:
1.
Cut margarine into flour, sugar and salt in large bowl until
mixture resembles fine crumbs.
2.
Dissolve yeast in warm water. Stir yeast mixture, egg and milk into
flour mixture and beat until smooth (dough will be very soft).
3.
Cover and refrigerate at least 2 but no longer than 24 hours.
4.
To make filling, mix together almond paste, brown sugar and
margarine until smooth.
5.
Divide dough into halves. Return 1 half to refrigerator. Roll other
half into 15-by 6-inch rectangle on floured, cloth-covered board with
floured, stockinet-covered rolling pin.
6.
Spread half of filling lengthwise down center of rectangle in
3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch
edges to seal.
7.
Carefully arrange kringle on greased baking sheet in oval or
horseshoe shape.
8.
Pinch ends together for the former. Repeat with remaining dough.
Cover and let rise in warm place 30 minutes.
9.
Bake at 375° until golden brown, 20 to 25 minutes.
10.
To make glaze, mix together powdered sugar, water and maple
flavoring or vanilla until smooth. Stir in additional water if necessary,
½ teaspoon at a time. Spread dough with glaze. Sprinkle with nuts.
11.
Variation: For pecan filling, mix together 1 1/2 C. chopped pecans,
1 C. packed brown sugar and 1/2 C. margarine or butter, softened until
well combined.
Brownies and Bars
Hello Dollies
Ingredients:
½
cup butter
1½
cups graham cracker crumbs
1
(14 oz.) can sweetened condensed milk
1
(6 oz.) pkg. chocolate chips (semi-sweet)
1
(3½ oz.) can flaked coconut
1
cup chopped pecans
Directions:
Melt butter, mix in crumbs. Spread on bottom of 9” x 13” baking pan. Mix
coconut, chips, and nuts together and spread on top of crumbs. Pour
sweetened condensed milk over top. Bake 25 to 30 minutes at 325° until
lightly browned. Cool before cutting.
Pumpkin Crisp
Evelyn Deane
Ingredients:
1 cup evaporated milk
2 cups pumpkin
1 cup sugar
3 eggs
1 box golden cake mix
1 cup nuts
2 sticks margarine or butter
1 tsp. cinnamon
Icing:
8 ounces cream cheese, room
temperature
1 small container Cool Whip
1½ cups confectioner’s sugar
Directions:
Spray bottom of pan with Pam or line with waxed paper
Combine milk, pumpkin, sugar, eggs and cinnamon. Pour into lined baking
dish; sprinkle cake milk over first layer; melt butter and sprinkle over
cake mix; sprinkle nuts on top; bake at 325 degree oven for 60 minutes.
Cool cake and ice. Makes a 9 x 13 cake. Make ahead and freeze.
Fudge
12 oz. pkg.
Nestle’s Chocolate Chips (3 cups)
1 (14 oz.)
can Sweetened Condensed Milk
1½ tsp.
vanilla
Dash
salt
¼ cup
butter (optional)
½ cup
nuts, chopped (optional)
Melt and put
into brownie pan lined with wax paper. Chill. Cut and serve.
Karen’s Fudge
Ingredients:
1
(12 oz.) pkg. chocolate chips (semi-sweet)
1
(14 oz.) can sweetened condensed milk
Directions:
Melt chocolate chips in double boiler. Stir in sweetened condensed milk.
Pour into brownie pan. Refrigerate until hard. Cut into small squares
and enjoy.
Three Ginger Gingerbread
The original recipe called for this to be made in a spring-form pan.
Divide the batter into two loaf pans. 1 for now, one for later.
Ingredients:
3
cups all-purpose flour
1
Tbs. ground cinnamon
2
tsp. baking soda
1½
tsp. ground cloves
1
tsp. ground ginger
¾
tsp. malt
1½
cups sugar
1
cup vegetable oil
1
cup unsulphered light molasses
½
cup water
2
large eggs
1
Tbs. minced, peeled fresh ginger
½
cup chopped crystallized ginger
Directions:
Preheat oven to 350°. Line two 4"x 8"x 2" baking pans with parchment
paper. Sift first 6 ingredients into a medium bowl. Combine sugar, oil,
molasses water, eggs and fresh ginger in a large bowl, whisk together.
Mix in crystallized ginger. Stir in dry ingredients. Pour batter into
prepared pans. Bake until tester inserted in center comes out clean;
about 60 minutes. (This cake will fall, so don't be alarmed or
disappointed. It's not how it looks, it's what's on the inside that
counts). Cool on a rack for 1 hour. Remove paper and cool to room
temperature. (Can be prepared 1 day ahead. Wrap in foil and
refrigerate. Bring to room temperature before serving) I like
to serve it with either whipped cream or, strangely but good, applesauce.
Pies:
Peanut
Delight
Ingredients:
First layer – nut crust:
⅔
cup chopped peanuts
1
cup flour
½
cup butter
Alternate First layer:
2
cups graham cracker crumbs
1
stick butter
⅔
cups chopped peanuts
Second layer – peanut butter mousse:
⅓+
cup peanut butter
1
(8 oz.) pkg. cream cheese
1
cup powdered sugar
2
cups Cool Whip
Third layer – chocolate pudding/mousse:
1
pkg. (3¾ oz.) vanilla instant pudding mix
1
pkg. (3¾ oz.) chocolate instant pudding mix (or both chocolate)
3
cups cold milk
Or
recommend: find a better quality chocolate pudding recipe for this layer.
Fourth layer:
1
or 2 cups Cool Whip
1
bar Hershey’s chocolate, shredded
⅓
cup peanuts, chopped
Directions:
1.
First Layer:
Blend flour and butter together, add chopped peanuts. Press evenly in a
9” x 13” pan. Bake at 350° for 20 minutes. Cool.
a.
Alternate First Layer:
Mix together and press in bottom. Can also sprinkle this mix on top of
finished dessert.
2.
Second
Layer:
Cream together peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in Cool Whip. Spread over cooled first layer.
3.
Third
Layer:
Mix well. Spread over layer 2 and cool a few minutes to set.
4.
Fourth Layer:
Top with Cool Whip. Shred a Hershey bar on top. Sprinkle with chopped
peanuts. Place in refrigerator for a few hours.
Peanut
Delight Pie (Revised and Improved)
Ingredients:
First layer – nut crust:
1
prepared Chocolate cracker crust
Second layer – peanut butter mousse:
¾
cup peanut butter
1
(8 oz.) pkg. cream cheese
1
cup powdered sugar
1
cups Cool Whip or whipped cream
Third layer – chocolate ganache:
1
8 oz. pkg. Chocolate Chips
3
Tbs. + cold milk
Fourth layer:
1
or 2 cups Cool Whip
1
bar Hershey’s chocolate, shredded
⅓
cup peanuts, chopped
Directions:
1.
First Layer:
Blend flour and butter together, add chopped peanuts. Press evenly in a
9” x 13” pan. Bake at 350° for 20 minutes. Cool.
a.
Alternate First Layer:
Mix together and press in bottom. Can also sprinkle this mix on top of
finished dessert.
2.
Second
Layer:
Cream together peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in Cool Whip. Spread over chocolate pie crust.
3.
Third
Layer:
Melt chocolate and thin out a little bit with milk. Spread over layer 2
and cool a few minutes to set.
4.
Fourth Layer:
Top with Cool Whip. Shred a Hershey bar on top. Sprinkle with chopped
peanuts. Place in refrigerator for a few hours.
Chocolate Tart
Ingredients:
1¼ cup
flour
1½ Tbs.
sugar
½ cup
cold butter, cut into small pieces
1
egg yolk, beaten with 2 Tbs. ice water
¾ cup
heavy cream
½ cup
milk
8 oz.
bittersweet chocolate, chopped
1
egg, lightly beaten
Directions:
1.
Combine flour and sugar in a food processor. Add butter, and
process until mixture resembles coarse meal, 10-20 seconds. With machine
add egg mixture through feed tube. Pulse until dough holds together
without being wet or sticky. Form dough into ball; flatten into disk; wrap
in plastic. Chill at least 1 hour.
2.
Preheat oven to 350°. On a floured board, roll dough into a 12 inch
circle. Place in 9 inch tart pan. Cut off excess, leaving about 1/2 inch
of dough above edge of pan. Chill 30 minutes. Bake 30 to 35 minutes. Cool.
3.
Preheat oven to 325°. In a small saucepan, bring cream and milk to
a boil. Place chocolate in a bowl, and whisk in hot liquid. Let cool
slightly, then whisk in egg. Pour into tart shell and bake 10 minutes. Let
cool, then chill. About 1 hour before serving, bring to room temperature.
Hot Fudge Peanut Butter Pie
Ingredients:
For the pie:
1
chocolate graham cracker crust
1
cup peanut butter
1
(8 oz.) pkg. cream cheese, room temperature
½
cup sugar
1
(12 oz.) tub Cool Whip, divided
1
(12 oz.) jar hot fudge topping, divided
For the topping:
2
tablespoons hot fudge
2
tablespoons peanut butter
Directions:
1.
In
large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold
in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
2.
Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic
baggie for later. Heat remaining hot fudge according to package
directions. Spread on top of peanut butter layer. Refrigerate pie until
serving time.
3.
At
serving time, carefully spread remaining Cool Whip on top of pie.
4.
Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie
and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie
in opposite direction.
Key Lime Pie
(Josephine Tupek)
Ingredients:
1
prepared graham cracker pie shell
½ cup
lime juice
½ tsp.
lime rind, grated
1 can
sweetened condensed milk
½ pint
whipping cream
Pinch
salt
1 Tbs.
sugar
1 tsp.
vanilla
Directions:
Fold lime juice into milk, stirring until thick and well blended. Whip
together the cream and remaining ingredients until thick. Set aside a ¼
of this mixture. Fold ¾ of it into the lime mixture. Pour into pie
shell. Spoon gobs of whipped cream on top of pie for decoration. Chill
and serve, or freeze. (Can be eaten frozen.)
Simple Key Lime
Pie
Ingredients:
4
eggs, separated
2
egg whites
1 can
sweetened condensed milk
⅓ cup Key
lime juice
2 Tbs.
sugar
Directions:
Beat the yolks of
four eggs and the white of one egg until thick. Add the condensed milk
and beat again. Add the lime juice and beat until thick. Beat the 3
remaining egg whites until dry and fold in the mixture. Pour into a baked
pie shell. Beat the whites of two eggs with two tablespoons of sugar
until stiff and form peaks. Spread on top of pie and bake in over at 350°
until meringue is slightly golden and the peaks are brown.
Anne Landers'
Best-Ever Lemon Pie
Ingredients:
1
baked pie shell
1¼ cups
sugar
6 Tbs.
cornstarch
1 cups
water
1/2 cup
lemon juice
3
egg yolks
1½ tsp.
lemon extract
2 tsp.
vinegar
3 Tbs.
butter
Directions:
Mix sugar, cornstarch together in top of double boiler.. Add the two cups
of water. Combine egg yolks with juice and beat. Add to rest of
mixture. Cook until thick over boiling water for 25 minutes. This does
away with starchy taste. Now add lemon extract, butter and vinegar and
stir thoroughly. Pour into deep 9-inch pie shell and let cool. Cover
with meringue (recipe below) and brown in oven.
Never Fail
Meringue
Ingredients:
1 Tbs.
cornstarch
2 Tbs.
cold water
1/2 cup
boiling water
3
egg whites
6 Tbs.
sugar
1 tsp.
vanilla
pinch
salt
Directions:
Blend cornstarch and cold water in a saucepan. Add boiling water and
cook, stirring until clear and thickened. Let stand until completely
cold. With beater at high speed, beat egg whites until foamy. Gradually
add sugar and beat until stiff, but not dry. Turn mixer to low speed, add
salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer
again to high speed and beat well. Spread meringue over cooled pie
filling. Bake at 350° for about 10 minutes.
Pecan Pie
Ingredients:
1 cup
granulated sugar
1¼ cups dark
corn syrup
4 lg.
eggs
¼ cup
butter, softened
1½ cups
pecans, broken into pieces
1 tsp.
vanilla
¼ tsp.
salt
1 unbaked 8 in.
pastry shell
Directions:
Preheat oven to 350°. Put sugar and corn syrup into a saucepan and cook
until sugar dissolves. Beat eggs lightly and gradually pout in corn syrup
mixture, beating constantly. Add the butter while beating, then stir in
pecans. Add the vanilla extract and salt and pour mixture into the pie
shell. Back about 45 minutes or until hot at 350°.
Lemon Pie
Ingredients:
1 prepared
graham cracker crust in pie dish
1 med. tub Cool
Whip
8 (10 oz.) can
sweetened condensed milk
1 sm. can
frozen lemonade, thawed
Directions:
Add yellow food coloring. Pour into graham cracker crust and refrigerate.
Chocolate Silk
Pie
Serves 6-8
Ingredients:
1 cup
sugar
6 ounces
butter
6 ounces
chocolate, bittersweet (unsweetened)
4
eggs
2 tsp.
vanilla
1 Tbs.
Kahlua (optional) (note: This is coffee-flavored liquor.)
1 prepared
pastry pie shell (9-inch), pre-baked and cooled
Whipped cream
Directions:
Melt the chocolate in a bowl over simmering water. Set aside and allow to
cool slightly. Using an electric mixer, cream together the butter and
sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and
blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat
with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie
shell and allow to cool. Pour the mixture into the shell. Cover and
chill in the refrigerator for at least 2 hours (overnight is best). Be
sure to thoroughly chill this no-bake pie before attempting to slice it.
Serve cold, topped with whipped cream.
French Silk Chocolate Pie
(may require double the recipe to fill large pie shell)
Ingredients:
½
cup butter, room temperature
¾
cup white sugar
2
squares unsweetened baking chocolate, melted and cooled
1
tsp. vanilla extract
2
lg. eggs
1
prepared 8” pastry pie shell, pre-baked and cooled
Directions:
Cream butter in mixing bowl. Gradually beat in the sugar until light
colored and well blended. Stir in the thoroughly cooled chocolate and
vanilla. Add eggs, one at a time, beating 5 minutes on medium speed after
each egg. Spoon chocolate filling into pie shell. Refrigerate at least 2
hours before serving.
Swiss Chocolate Pie
Ingredients:
Crust:
6
oz. chocolate wafers, crushed
⅓
cup melted butter
Filling:
6
oz. semi-sweet baker’s chocolate, melted (or semi-sweet
chocolate chips)
9
oz. cream cheese
1
tsp. vanilla extract
½
cup sugar
1
lg. eggs, separated
Pinch salt
1
cup heavy cream
Directions:
1.
Mix together the cookie crumbs and butter, press into 9” pie plate Chill
while preparing the filling.
2.
Beat the egg whites with salt until they hold a soft shape; gradually add
¼ cup of sugar and beat until firm but not dry.
3.
Beat cream until semi-firm. Beat cream cheese until smooth. Add vanilla
and ¼ cup of sugar; add egg yolks one at a time, then add the melted
chocolate.
4.
Gently fold in the cream and then the egg whites.
5.
Turn the filling into the prepared crust and chill at least 5 hours. Top
with lightly sweetened whipped cream.
Chocolate Cream Pie
For the Pie:
2 lg.
egg yolks
¾ cup
sugar
4 cups
half and half
½ cup
cornstarch
¼ cup
Dutch process cocoa powder
10 oz.
chopped chocolate, preferably semi-sweet
2 Tbs
butter
1¼ tsp salt
1 tsp.
vanilla extract
1
pie crust, baked; store bought or homemade, cooled
For whipped
Cream:
2 cups
heavy cream
½ cup
powdered sugar
4 oz.
mascarpone
2 tsp
vanilla extract
1
good quality chocolate bar, for shaving
In a small
bowl, whisk egg yolks and ¼ cup sugar until combined, thick and pale. Set
aside.
In medium
heavy saucepan over high heat, whisk together the half and half, ramining
sugar, cornstarch and cocoa powder and cook, whisking constantly until the
mixture begins to steam, about 5 minutes. Add the chopped chocolate and
continue to whisk until the pudding comes to a boil. It will thicken
fast.
Reduce heat to
medium and continue to cook, whisking constantly, for 1 minute, then
remove from the heat. The mixture will be thick, like pudding. Add the
egg yolk mixture and butter, and whisk vigorously to combine, for 1
minute. Whisk in the salt and vanilla until combined.
Pour the
pudding into the pie shell, cover with piece of plastic wrap and gently
press it to the surface of the pudding. Refrigerate the pie for about 4
hours until fully set.
Make the
whipped cream at least 15 minutes before serving. Beat the ingredients on
medium-low until fully mixed, then increase speed until stiff peaks form.
Pile whipped cream on top of pie, and using a vegetable peeler, shower it
with chocolate shavings. Refrigerate to set, about 10 minutes.
Peanut Butter Cream Cheese Pie
(No-Bake Pie)
Ingredients:
¾
cup dark, semi-sweet chocolate morsels (chips)
2
cups heavy cream
1¼
cups salted pretzels, finely crushed
¾
cup firmly packed brown sugar, divided
1
Tbs. butter, melted
½ cup cream cheese, softened
⅓
cup creamy peanut butter
chocolate shavings
Directions:
1.
Microwave chocolate morsels and 1 cup of heavy cream on high for 60
seconds or until chocolate melts; stir until smooth. Chill 2 hours.
2.
Combine pretzels, ¼ cup of brown sugar, and butter. Press into a 9-in.
pie plate. Cover and chill 30 minutes.
3.
Beat Cream cheese, ¼ cup of brown sugar and peanut butter at medium speed
with mixer until blended.
4.
Meanwhile, beat 1 cup heavy cream and gradually add in remaining ¼ cup of
brown sugar, until soft peaks form. Fold into cream cheese mixture.
Spoon into prepared pie crust; cover and chill 1 hour.
5.
Whip chocolate cream at medium speed with mixer until soft peaks form.
Spread over pie and garnish with chocolate shavings. Chill for 3 hours.
Pumpkin Pie
Miami Today Show, Adrienne Calvo
Ingredients:
3 lg. eggs, beaten
1 Tbs. vanilla
2 cups pumpkin pie mix
1 (8 oz.) pkg. cream cheese, softened
1 tsp. cinnamon
1 prepared pastry pie crust, forked edges
Directions:
In a bowl, mix everything
together, but leave the cream cheese a bit lumpy. Pour into pie crust and
bake at 400o until firm and golden. Serve with whipped cream.
Libby's Pumpkin Pie
Ingredients:
1
(9 inch) unbaked deep dish pie crust
¾
cup white sugar
1
teaspoon ground cinnamon
½
teaspoon salt
½
teaspoon ground ginger
¼
teaspoon ground cloves
2
eggs
1
(15 oz.) can Libby’s pure pumpkin
1
(12 oz.) can evaporated milk
Directions:
Preheat oven to 425° F. Combine sugar, salt, cinnamon, ginger and cloves
in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie
shell. Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to
50 minutes or until knife inserted near center comes out clean. Cool on
wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as
this will cause the crust to separate from the filling.)
Cheesecake
Chocolate Amaretto Cheesecake
Ingredients:
1
cup chocolate wafer crumbs
¼
cup butter, melted
12
oz. pkg. chocolate chips (semi-sweet)
3
(8 oz.) pkgs. cream cheese
¾
cup sugar
3 eggs
½
cup Amaretto
8
oz. sour cream
2
Tbs. whipping cream
Directions:
Combine crumbs and butter; press into 9” springform pan (or two regular
pie plates). Melt chocolate. Beat cream cheese until fluffy; add sugar
gradually. Add eggs, one at a time. Add chocolate, then sugar, Amaretto,
sour and whipping creams (may still be a little lumpy). Pour in pan.
Bake at 350° for 45 minutes. Center may still be a bit soft; will firm up
in refrigerator. Cool to room temperature; refrigerate overnight. Remove
sides of springform pan.
Cheese Cake
Ingredients:
1
prepared Graham cracker crust on bottom of greased springform pan
Filling:
3
lg. pkgs. cream cheese
3 lg. eggs
2
tsp. vanilla
1
cup sugar
Topping:
4
Tbs. sugar
1½
pints sour cream
1
tsp. vanilla
Directions:
Mix until smooth; bake at 375° for 25 minutes. Spread topping over cake;
bake for 10 minutes at 475°. Cool and cover overnight.
Joani’s Cheesecake
(Joani Graves)
Ingredients:
Crust:
1¼ cup
graham cracker crumbs
¼ cup
butter (½ stick), softened
¼ cup
sugar
Filling:
2 (8oz.) pkgs. cream
cheese
1 lg.
egg
¾ cups
sugar
2 tsp.
vanilla extract
Topping:
1 cup
sour cream
¼ cup
sugar
1 tsp.
vanilla extract
Directions:
Mix crust ingredients
and press into pie pan or springform pan (double recipe for this pan).
Mix topping ingredients together and pour into pie crust pan. Bake at
350° for 15 minutes. Mix topping ingredients together. Then remove pan
from oven and add topping mixture and bake an additional 15 minutes.
Remove from oven, cool and refrigerate overnight.
Pumpkin Cheesecake
Serving: 16
Cook Time: 1 hour 15 minutes
Total Time: 2 hours plus chilling
Ingredients:
Crumb Crust:
1
cup graham-cracker crumbs
3
tablespoons margarine or butter, melted
2
tablespoons sugar
Pumpkin Filling:
2
(8 oz.) pkgs. cream cheese, softened
1¼
cups sugar
1
(16 oz.) can solid-pack pumpkin (not pumpkin-pie mix)
¾
cup sour cream
2
tablespoons bourbon or 2 teaspoons vanilla extract
1
teaspoon ground cinnamon
½
teaspoon ground allspice
¼
teaspoon salt
4
large eggs
Sour-Cream Topping:
1
cup sour cream
3
tablespoons sugar
1
teaspoon vanilla extract
Crystallized
ginger strips for garnish
Directions:
1.
Preheat oven to 350° F. In 9" by 3" springform pan, with fork, stir
graham-cracker crumbs, melted margarine or butter, and sugar until
moistened. With hand, press mixture onto bottom of pan. Tightly wrap
outside of pan with heavy-duty foil to prevent leakage when baking in
water bath later. Bake crust 10 minutes. Cool completely in pan on wire
rack.
2.
In
large bowl, with mixer at medium speed, beat cream cheese until smooth;
slowly beat in sugar until blended, about 1 minute, scraping bowl often
with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream,
bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time,
beating just until blended after each addition.
3.
Pour pumpkin mixture into crust and place in large roasting pan. Place pan
on oven rack. Carefully pour enough boiling water into pan to come
1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or
until center barely jiggles.
4.
Meanwhile, prepare Sour-Cream Topping:
In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until
blended. Remove cheesecake from water bath, leaving water bath in oven,
and spread sour-cream mixture evenly over top. Return cake to water bath
and bake 5 minutes longer.
5.
Remove cheesecake from water bath to wire rack; discard foil. With small
knife, loosen cheesecake from side of pan to help prevent cracking during
cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at
least 6 hours or overnight, until well chilled. Remove side of pan to
serve. Garnish with crystallized ginger.
Pumpkin Cheesecake
Ingredients:
¾
cup crushed graham cracker crumbs
1 tsp. cinnamon
2 Tbs. brown sugar, firmly packed
3 Tbs. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 ¾ cup. sugar, divided
5 eggs
¼ cup un-sifted flour
1 (16 oz.) can pumpkin
2 tsp.+ pumpkin pie spice, to taste
2 Tbs. rum
2 cup sour cream
1 tsp. vanilla
Directions:
1.
In
a bowl, mix graham cracker crumbs with cinnamon and brown sugar, then stir
in melted butter. Press mixture in bottom of a 9 inch springform pan.
(Note: A 10 inch springform pan might work better. I always had too much
of the cheesecake batter to fit.) Set aside.
2.
In
a large bowl, preferably with electric mixer, beat cream cheese until
fluffy. Stir in 1½ cups sugar. Beat in eggs one at a time, sprinkle flour
over mixture and beat. Thoroughly mix in pumpkin, then spice and rum. Pour
into the springform pan. Bake in preheated 325 degree oven 1 hour and 30
minutes. Turn off heat and let cake stand in oven another 30 minutes.
Remove cake from oven.
Elegant Pumpkin Cheesecake
This rich dessert is so special it would make an elegant finale for
Thanksgiving dinner. It also helps take the stress out of last minute
preparations, as it's necessary to prepare in advance to allow plenty of
time for the cake to cool and set.
Ingredients:
Crust:
2 cups
crushed graham crackers, vanilla cookies, or ginger snap
cookies
1½ tsp.
cinnamon
⅓ cup melted butter
Filling:
1½ cup
sugar
¼ cup
brown sugar
4 (8 oz.) pkgs. cream cheese
3 Tbs. flour
2 tsp.
cinnamon
1¼ tsp.
ground (dried) ginger
¼ tsp.
ground cloves
1 (15 oz.) can pumpkin or equivalent fresh cooked pumpkin
4 lg.
eggs
1 Tbs.
vanilla
extract
Directions:
1.
Preheat oven to 325°.
2.
Mix 1½ tsp. cinnamon and crushed graham crackers or cookies together. Add
melted butter and mix until well blended.
3. Using fingers, press crust mixture into bottom and ⅔ of the way up the
sides of a 9 inch
springform pan.
Bake crust for about 6 minutes until set.
4.
Mix the cream cheese and sugars together until smooth.
5. Stir together the flour and spices and mix this into the cream cheese
mixture.
6.
Beat the eggs into the cream cheese mixture one at a time.
7.
Beat in the pumpkin and vanilla.
8.
Pour filling into the pre-baked crust and bake for about 1½ hours or
until a
cake tester
comes out clean.
9.
Cool completely, then cover and refrigerate for at least two hours (or
overnight) before serving. Cake can even be made two days in advance.
Double Layer Pumpkin Cheesecake
Ingredients:
2
(8 oz.) pkg. cream cheese, softened
½
tsp. vanilla
½
cup canned pumpkin
Dash cloves
1
graham cracker pie crust
½
cup sugar
1 egg
½
tsp. cinnamon
Dash nutmeg
Directions:
Mix cream cheese, sugar and vanilla with mixer on medium until well
blended. Add eggs; mix until blended. Remove 1 cup batter; stir in
pumpkin and spices into this batter. Pour non-pumpkin batter into crust.
Top with reserved pumpkin batter. Bake at 350o for 40 minutes
or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Garnish with Cool Whip or whipped cream.
For a marbleized effect, run a knife through the batter before cooking,
creating swirls.
Pumpkin Cheesecake
(Cheesecake Factory)
Ingredients:
1½
cups graham cracker crumbs
5 Tbs. butter, melted
1 cup +1 Tbs. sugar
3 (8-oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
Serve with whipped cream
Directions:
1.
Preheat the oven to 350°F.
2.
Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of
the crumbs with the butter, but not so much as to turn the mixture into
paste. Keep it crumbly.
3.
Press the crumbs onto the bottom and about two-thirds of the way up the
sides of the springform pan. You don't want the crust to form all of the
way up the back of each slice of cheesecake. Bake the crust for 5 minutes,
and then set it aside until you are ready to fill it.
4.
In
a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.
Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon,
nutmeg, and allspice and continue to beat until smooth and creamy.
5.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
6.
When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides and
cut the cake into 8 equal pieces. Serve with a generous portion of
whipped cream on top. Serves 8.
Key Lime Cheesecake
(Cheesecake Factory)
Ingredients:
1¾
cups graham cracker crumbs
5 tbsp butter, melted
1 cup sugar
3 (8-oz.) pkgs. cream cheese, softened
1 tsp vanilla
½ cup fresh lime juice, about 5 limes worth (If using key
limes or juice, use half as much)
3 eggs
Serve with whipped cream
Directions:
1.
Preheat the oven to 350°F.
2.
Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all
crumbs. Keep it crumbly. When the crumb mixture seems ready, press the
crumbs onto the bottom and half way up the sides of an 8" springform pan.
Then, place the pan in the preheated oven and bake for about 5 minutes.
Remove and set aside. Do not turn off the oven.
3.
In
large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with
electric mixer until smooth. Add the lime juice and eggs and continue to
beat till smooth and creamy. Once ready, pour filling into crust.
4.
Place the pie in the oven and bake for 60 to 70 minutes. If top is turning
light brown, then the pie is done. Remove from the oven and allow to cool
until room temperature. Then, put the pie into the refrigerator to chill.
Once chilled, remove the pan sides and
cut. Serve with whipped cream.
Chocolate Mousse
Cheesecake
(Cheesecake Factory)
Ingredients:
For the Chocolate Crust
4½ cups
chocolate cookie crumbs
1 cup
unsalted butter[2]
For the Chocolate
Cheesecake
½ recipe for
Cheesecake Factory cheesecake filling, which is:
5
Tbs. butter, melted
1 cup +1 Tbs. sugar
3 (8-oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1 cup canned pumpkin
3 lg. eggs
6 ounces semisweet
chocolate, finely chopped
For Chocolate Mousse
1 teaspoon unflavored
gelatin
1 tablespoon cold water
½ cup sugar
1 cup whipping cream
2 tablespoons boiling
water
⅓ cup cocoa powder
1 tablespoon vanilla
Shaved semisweet or
bittersweet chocolate, as garnish.
Whipped cream, aerosol
or homemade, as garnish.
Directions:
Make the Chocolate
Crust
1.
Preheat the oven to 350° Fahrenheit.
2.
In a saucepan over medium heat, melt the butter.
3.
Remove the butter from the heat.
4.
Add the chocolate cookie crumbs to the butter and stir until all
the crumbs are coated.
5.
Press the cookie crumb mixture onto the bottom and sides of a
10-inch springform pan.
6.
Bake crust for 8-10 minutes; then remove from oven and cool
completely.
Make the Chocolate
Cheesecake
1.
In a small saucepan over low heat, melt the semisweet chocolate.
2.
Prepare the cheesecake filling as directed, then add the melted
chocolate to it, stirring so that it is fully combined.
3.
Pour the cheesecake filling into the crust-lined pan and bake
according to the original instructions.
Make the Chocolate
Mousse
1.
In a small bowl, pour gelatin into the cold water and let it stand
for a minute or two until it becomes soft, or “blooms.” Add boiling water
and stir until gelatin is completely dissolved. Cool slightly.
2.
In a medium bowl, stir together sugar and cocoa; add the whipping
cream and vanilla.
3.
Using an electric mixer, beat the mixture while scraping the bottom
of bowl occasionally.
4.
When the mixture has thickened, add the dissolved gelatin and beat
until well blended.
5.
Cool the chocolate mousse in the refrigerator until you are ready
to assemble the cake.
Assemble the Cake
1.
When the chocolate cheesecake has cooled, use a spatula to spread
the chocolate mousse on top of the cheesecake.
2.
Sprinkle shaved chocolate on the mousse and spray aerosol whipping
cream on cake slices before serving.
Godiva Chocolate
Cheesecake
(Cheesecake Factory)
Ingredients:
Flourless Chocolate
Cake
1 cup Godiva melting
chocolate
1 cup sugar
1 cup butter
4 eggs, separated
1 teaspoon vanilla
Cheesecake Filling
1 pound cream cheese,
softened to room temperature
3 eggs
½ cup sugar
½ cup Godiva melting
chocolate
Mousse
1¼ cups Godiva melting
chocolate
2 cups cold heavy cream
Ganache
1 cup Godiva melting
chocolate
½ cup heavy cream
1 or 2 tablespoons
sugar
1 tablespoon butter
½ teaspoon vanilla
Toppings
1 square of Godiva
chocolate for each slice (optional)
Whipped cream
(optional)
Directions:
1.
Heat the oven to 350o.
2.
Grease a 9-inch cake pan.
3.
Melt the chocolate, vanilla butter for the flourless cake in a
double boiler.
4.
Beat egg yolks with 1/2 cup sugar.
5.
Fold the chocolate mixture into the egg yolks.
6.
Beat egg whites until frothy. Gradually add remaining sugar, and
beat to a stiff peak.
7.
Fold in the egg whites.
8.
Start the cheesecake filling by melting the chocolate in a double
boiler.
9.
Beat remaining ingredients together in a large bowl until smooth.
10.
Pour the cake batter into the cake pan; carefully top with
cheesecake batter.
11.
Bake for 40-50 minutes until firm.
12.
Chill for at least 4 hours.
Mango Cheesecake
Ingredients:
2
cups crushed graham crackers
½
cup sugar
6
Tbs. melted butter (¾ stick)
24
oz. whipped cream cheese
3 large mangos, diced
1¼ cup sugar
4 eggs
Directions:
Mix cream cheese, sugar and vanilla with mixer on medium until well
blended. Add eggs; mix until blended. Remove 1 cup batter; stir in
pumpkin and spices into this batter. Pour non-pumpkin batter into crust.
Top with reserved pumpkin batter. Bake at 350o for 40
Directions:
1.
Preheat oven to 325°F. Lightly butter a foil lined 9 x 13 inch pan. Stir
cracker crumbs and ½ cup of sugar in medium bowl to blend. Add melted
butter and stir until evenly moistened. Press crumb mixture firmly onto
bottom of pan. Bake until crust is set, about 12 minutes. Cool
completely. Maintain oven temperature.
2.
Purée mangoes in a blender processor until smooth. Set aside 2 cups of
mango puree. Leave 1 cup for the top. In the blender, mix cream cheese,
sugar, vanilla and eggs until smooth. Add back 2 cups of mango puree
mixing well. Pour filling over crust in pan.
3.
Bake cake about 1 hour 25 minutes. Cool cake 1 hour then pour over
remaining mango purée.
4.
Refrigerate uncovered overnight. Run small knife between cake and sides
of pan to loosen.
5.
Cut into squares and place on a serving platter.
DRINKS:
Quicker’s Slush
(Dennis Quicker)
Ingredients:
9 cups
boiling water
3 bags
green tea
2 cups
sugar
1 (12 oz.) can
frozen orange juice
1 (12 oz.) can
frozen lemonade
2 cups
brandy
Directions:
Steep tea bags in boiling water; let stand 10 minutes and cool. Add
remaining ingredients.
Mix and freeze,
stirring occasionally while freezing. Serve with 7 Up.
Open House Punch
(Tastes like a
cocktail. Serves 32+)
Ingredients:
1 fifth
Southern Comfort
3 quarts 7
UP
6 oz.
fresh lemon juice
1 (6 oz.) can
frozen lemonade
1 (6 oz.) can
frozen orange juice
1 ring
ice, water with fruit garnishes, frozen in ring pan (like Bundt cake pan)
Opt.
slices of orange and lemon
Directions:
Chill ingredients. Mix into punch bowl, adding 7 Up last. Add food
coloring (red is nice), Float ring of ice and add orange and lemon
slices.
Lemon Drop
Martini
Ingredients:
3 parts
Citron Vodka
1 part
Triple Sac
1 part
sugar syrup (boil lots of sugar in little water until it’s melted)
1 part
frozen lemonade (from can)
Directions:
Dip the rim of
the glass in lemonade (or sugar syrup) and then pat it into plate of sugar
to have it stick around the rim
Antarctic Glacier
Margarita
(recipe developed
specially for Michael and Amanda’s Wedding Rehearsal Dinner by Karen)
Ingredients:
Tequila
Lime juice
Sugar
Blue Curacao
Bahama Sunrise
(recipe developed
specially for Michael and Amanda’s Wedding Rehearsal Dinner by Karen)
Ingredients:
Rum
Orange Juice
Pineapple
Grenadine Float
Cherry Blossom
Martini
(recipe developed
specially for Michael and Amanda’s Wedding Rehearsal Dinner with cherry
blossom theme)
Ingredients:
Vodka
Cherry Schnapps
Lemon juice
Sugar Rim
Cherry Garnish
Grape Glacier
Martini
(Cheesecake
Factory)
Ingredients:
3 parts 3
Olives Grape Vodka
1 part
Triple Sec
1 part
sweet and sour mix
1 part
Grape Schnapps (optional)
Splash
Sprite
Directions:
Dip the rim of
the glass in lemonade (or sugar syrup) and then pat it into sugar to have
it stick around the rim
Frosty Lemon Martini
Notes: Look for lemon- flavored vodka and
liqueur (such as the Italian liquore di limoni) in well-stocked
supermarkets and liquor stores. For extra frostiness, put sugar-rimmed
glasses in the freezer for 7 to 8 minutes.
Ingredients:
1
tablespoon sugar
1 wedge lemon
1 cup crushed ice
6 Tbs. (3 oz.) chilled lemon-flavored vodka (3 oz.)
2 Tbs. (1 oz.) chilled lemon-flavored liqueur
4 tsp. lemon juice
2 thin strips (3 in. long) lemon peel
Directions:
1. Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses
with lemon wedge to moisten, then dip rims into sugar to coat (see notes).
2. Place
ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until
mixture is very cold, about 10 seconds. Strain into glasses. Garnish each
with a twist of lemon peel. Yield:
Makes 2 servings
Limonfresca
Ingredients:
½ cup
Citron vodka
½ cup
Limoncello liqueur
½ cup
lemon juice
Sprigs
mint
Festive Pilgrim
Serves 4
Ingredients:
1 cup
canned pumpkin
2 tsp.
cinnamon
½ tsp.
ground ginger
½ tsp.
ground nutmeg
¼ cup
honey
½ cup
vodka
¼ cup
Amaretto
1½ cups half
and half
Directions:
Whisk together
pumpkin, spices, and honey. Add vodka, amaretto and half and half, whisk
well. Pour over ice and enjoy.
Chocolate Martinis
Ingredients:
2 to 2½ cups vodka,
chilled
1¼ cups chocolate liqueur
¼ cup raspberry liqueur (optional)
¼ cup half-and-half (optional)
Chocolate liqueur or syrup
Sweetened cocoa powder
Directions:
1.
Stir together vodka, liqueurs, and, if desired, half-and-half in a
large pitcher; chill at least 1 hour.
2.
Fill martini glasses with ice. Let stand 5 minutes; discard ice.
3.
Dip rims of chilled glasses in chocolate liqueur; dip in cocoa,
coating rims.
4.
Pour vodka mixture into glasses. Serve immediately. Prep: 15 min.;
Stand: 5 min., Chill: 1 hr.
5.
Note: For testing purposes only, we used Godiva Liqueur for
chocolate liqueur, Chambord for raspberry liqueur, and Ghirardelli Sweet
Ground Chocolate and Cocoa for sweetened cocoa.
6.
Individual Chocolate Martini: Combine ¼ cup vodka, 2 tablespoons
chocolate liqueur, 1½ teaspoons raspberry liqueur, 6 ice cubes, and, if
desired, a dash of half-and-half in a martini shaker. Cover with lid, and
shake until thoroughly chilled. Remove lid, and strain into a chilled
martini glass. Serve immediately. Makes 1 serving.
Emerald
Mint Martini
Ingredients:
¾
ounce vodka
⅓ ounce dry vermouth
⅓ ounce crème de menthe
Directions:
Pour ingredients over ice into mixing glass and shake gently. Strain into
martini glass.
Mint Julep Martini
The
julep is considered the official drink of the Kentucky Derby.
Ingredients:
¼ cup bourbon
¼ cup orange liqueur
1 teaspoon vanilla vodka*
1 teaspoon clear crème de menthe
6 cubes ice
Garnishes: fresh mint sprig, orange rind curl
Directions:
1.
Combine first 5 ingredients in a martini shaker. Cover with lid,
and shake until thoroughly chilled. Remove lid, and strain into a chilled
martini glass. Serve immediately. Garnish, if desired.
2.
*½ teaspoon vanilla extract may be added to regular vodka.
3.
Note: This recipe can be easily doubled. Make desired amount of
servings, and store in a pitcher. Serve chilled. For testing purposes
only, we used Smirnoff Vanilla Twist for vanilla vodka and Grand Marnier
for orange liqueur.
Mango Strawberry
Mock Daiquiris
Ingredients:
6 large
strawberries, 2 sliced and reserved
2
mangoes, diced ¼ cup reserved
½ cup
apple juice
2
limes, zested then peeled
3 tablespoons
sugar
2 cups
crushed ice
Directions:
In a blender, combine all ingredients except the reserved ones. Mix
until smooth and frothy. Pour into chilled glasses. Serve with sliced
strawberries and mango chunks.
Mango Fizz
Ingredients:
1 cup
apple juice
2
mangoes, rough chopped
1 cup
ice
1 cup
ginger ale
Directions:
In a blender combine all ingredients. Mix well and pour into chilled
glasses.
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