|
| |
| Baked Alaska Strawberry Shortcake | Serves | 8 |
| Foil line an 8" round pan; spoon in ice cream. Freeze firm. Combine Bisquik and 3T sugar. Beat together milk, yolk and butter; add to
dry ingredients. Stir till smooth. Spread in greased 9" round pan. Bake at 450 for 12-15 min. Remove from pan; cool. Place ice cream
on shortcake; top w fruit. Place on board. Beat egg whites, cream of tartar, and vanilla to form soft peaks. Gradually add remaining
sugar; beat till stiff peaks form. Spread over cake; seal to edge. Bake in 500 oven for 4 min. |
| Berries, Strawberries | 1 |
| pt, sliced |
| Sift dry ingredients (except sugar) together. Add sugar, oil and eggs and mix well. Blend remaining ingredients in thoroughly . Bake
in greased and floured layers or sheet pan at 350 for 35 min for layers. When cool, spread w Cream Cheese Frosting. |
Chocolate
Cake, Flourless
Preheat oven to 300. Butter a 10" cake pan and refrigerate until ready to
use. Break up the chocolate into small pieces and place in bowl. Add vanilla,
rum and coffee. Set the bowl over a pan of simmering water to melt chocolate,
stirring occasionally to remove any lumps. Remove from heat as soon as chocolate
has melted and transfer mix to larger bowl. Whisk together eggs and sugar until
thick then beat in about a quarter of the cooled chocolate mix. Pour into the
remaining chocolate and blend carefully. Whip heavy cream until it forms soft
peaks and fold into the chocolate mix with a spatula until just combined. Pour
into the prepared cake pan. Place the cake tin in a roasting pan and pour in
enough hot water to come halfway up the side of the cake pan. Bake one hour.
Remove from oven and let cool to room temp. Chill overnight. Serve topped w
whipped cream.
|
Alcohol, Rum |
1 |
T |
|
Chocolate |
1 |
lb semi-sweet |
|
Coffee |
0.75 |
c strong black |
|
Egg |
8 |
|
|
Heavy Cream |
0.75 |
c |
|
Sugar |
0.5 |
c |
|
Vanilla |
1 |
T |
Chocolate Lava Cake--Serves 4
Preheat
oven to 425. Butter 4 (3/4 c) custard cups or souffle dishes. Place on baking
sheet. Microwave chocolate and butter in large bowl on HIGH 1 min. or until
butter is melted. Whisk in wine, vanilla and coffee until chocolate is melted.
Stir in sugar until well blended. Whisk in eggs and yolks. Stir in flour and
spices. Divide batter into prepared dishes. Bake 14-15 min or until sides are
firm but centers are soft. Let stand 1 min. Carefully run a small knife around
cakes to loosen. Invert onto dessert dishes and serve immediately.
|
Butter |
0.5 |
c |
|
Chocolate |
4 |
squares Bakers semi-sweet |
|
Cinnamon |
0.25 |
tsp |
|
Egg |
2 |
|
|
Egg Yolks |
2 |
|
|
Flour |
6 |
T |
|
Ginger |
0.25 |
tsp |
|
Sugar |
1 |
c confectioners |
|
Wine, Red |
1 |
tsp |
|
Vanilla |
1 |
tsp |
|
Coffee |
1 |
T |
Chocolate Cabernet Molten Cakes
Preheat oven to 425. Butter four 6-oz ramekins and put on baking sheet.
Microwave chocolate and butter in large bowl on high for 1 min or until butter
is melted. Whisk until smooth. Stir in wine, vanilla and confectioners' sugar
until well blended. Whisk in the eggs and egg yolk, and then the flour and
spices. Divide the batter among the ramekins (Mix can be prepared up to 10 hours
ahead. Cover the ramekins w plastic wrap and refrigerate; bring to room temp for
30 min before baking). Bake for 15-20 min, or until the sides are firm but the
centers are soft. Let stand 1 minute. Carefully loosen edges with a small knife
and invert the cakes onto serving plates. Sprinkle w additional confectioners'
sugar and serve immediately.
Chocolate 4 oz semi-sweet baking
Butter 0.5 c
Wine, Red 1 T
Vanilla 1 tsp
Sugar 1 c confectioners
Egg 2 lg
Egg Yolks 1 lg
Flour 6 T
Cinnamon 0.25 tsp
Ginger 0.25 tsp ground
Cloves 0.125 tsp ground
Coconut Pecan Frosting
| Combine evaporated milk,
sugar, yolks, butter, vanilla. Cook and stir over medium heat till thickened, about 12 min. Add coconut and
pecans. Beat until thick enough to spread. Makes 2.5 c |
|
Cranberry
Upside Down Cake |
Serves |
|
Melt 3T butter.
Add brown sugar and berries. Mix well. Cream .25 c butter. Add granulated
sugar and egg. Blend together. Sift dry ingredients and add alternately w
milk to butter mix. Add vanilla and mix well. Spoon fruit mix into 8"
baking dish. Spread evenly. Pour batter over top. Bake at 350 for 40-50
min. Turn upside down and cut. |
|
Brown Sugar |
0.75 |
|
c packed |
|
Cream Cheese
Frosting |
Serves |
|
Cream, in order,
butter, cream cheese, confectioners sugar and vanilla. |
|
Sugar |
1 |
|
lb or less to
taste |
|
Cream butter w
.75 c. sugar. Add 3 yolks. Stir in 2.5 c flour and baking powder. Add 1
tsp almond extract. Spread all but .5 c dough over bottom of 9"
greased cake pan. Beat whites until frothy and add 1 c sugar, beating till
stiff. Fold in nuts and .5 tsp extract. Spread over pan. Add 2T flour to
dough; roll on floured board and cut into strips. Crisscross on almond
mix. Bake at 350 for 45-50 min. Serve w berries. |
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