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Coconut Triple-Layer Cake
doughgirl Sat Aug 09, 2008 8:33 pm
Coconut Triple-Layer Cake
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups milk
1/2 cup plain yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut
Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator. Makes 16 servings
Fluffy Coconut Frosting
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended. Makes 4 cups
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups milk
1/2 cup plain yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut
Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator. Makes 16 servings
Fluffy Coconut Frosting
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended. Makes 4 cups
doughgirl- Number of posts : 44
Registration date : 2008-06-25
Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing
doughgirl Sat Aug 09, 2008 8:38 pm
Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing
Stuffing:
6 cups (1/2-inch) cubed white bread (about 8 slices)
1 tablespoon butter or stick margarine
1 1/4 cups diced ham (about 6 ounces)
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 garlic clove, minced
1 1/2 cups chopped Granny Smith apple (about 1/2 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup apple juice
Roast:
3 pounds boned pork loin roast
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Cooking spray
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind
Preheat oven to 400°. To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat.
Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.
To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400° for 30 minutes.
Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400° for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing. Makes10 servings (serving size: 3 ounces pork and 1/2 cup stuffing)
Stuffing:
6 cups (1/2-inch) cubed white bread (about 8 slices)
1 tablespoon butter or stick margarine
1 1/4 cups diced ham (about 6 ounces)
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 garlic clove, minced
1 1/2 cups chopped Granny Smith apple (about 1/2 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup apple juice
Roast:
3 pounds boned pork loin roast
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Cooking spray
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind
Preheat oven to 400°. To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat.
Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.
To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400° for 30 minutes.
Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400° for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing. Makes10 servings (serving size: 3 ounces pork and 1/2 cup stuffing)
doughgirl- Number of posts : 44
Registration date : 2008-06-25
Pork Roast with Hopping John Stuffing
doughgirl Sat Aug 09, 2008 8:56 pm
Pork Roast with Hopping John Stuffing
1 small onion, chopped
1/2 medium-size green bell pepper, chopped
2 tablespoons vegetable oil
1 1/2 cups cooked long-grain rice
1 1/2 cups frozen chopped collard greens, thawed
1 (15-ounce) can black-eyed peas, rinsed and drained
1/2 cup diced cooked country ham
1/2 teaspoon sugar
1/2 teaspoon salt
1 large egg, lightly beaten
1 (2 1/2-pound) boneless pork loin roast
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside.
Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.
Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2-inch border. Roll up; tie with string at 1-inch intervals. Place, seam side down, in a lightly greased 11- x 7-inch baking dish.
Bake at 375° for 55 to 60 minutes or until a meat thermometer inserted in center registers 160°. Reheat remaining hopping John, and serve with roast. Makes 6 to 8 servings
1 small onion, chopped
1/2 medium-size green bell pepper, chopped
2 tablespoons vegetable oil
1 1/2 cups cooked long-grain rice
1 1/2 cups frozen chopped collard greens, thawed
1 (15-ounce) can black-eyed peas, rinsed and drained
1/2 cup diced cooked country ham
1/2 teaspoon sugar
1/2 teaspoon salt
1 large egg, lightly beaten
1 (2 1/2-pound) boneless pork loin roast
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside.
Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.
Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2-inch border. Roll up; tie with string at 1-inch intervals. Place, seam side down, in a lightly greased 11- x 7-inch baking dish.
Bake at 375° for 55 to 60 minutes or until a meat thermometer inserted in center registers 160°. Reheat remaining hopping John, and serve with roast. Makes 6 to 8 servings
doughgirl- Number of posts : 44
Registration date : 2008-06-25
Camembert Mashed Potatoes
justmecookin Tue Aug 12, 2008 11:36 am
Camembert Mashed Potatoes
1 1/2 (8-ounce) rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 cup milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired. Makes 12 servings (serving size: about 2/3 cup)
1 1/2 (8-ounce) rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 cup milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired. Makes 12 servings (serving size: about 2/3 cup)
Last edited by justmecookin on Thu Oct 02, 2008 12:32 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Orange Mango Layer Cake
justmecookin Mon Aug 18, 2008 5:06 pm
Orange Mango Layer Cake
1 cup butter, softened
1 3/4 cups sugar, divided
1 teaspoon orange extract
1 teaspoon orange rind
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
8 large egg whites
Orange Syrup
Orange Filling
2 mangos, peeled, seeded, and chopped
Orange Buttercream Frosting
Garnishes: mango slices, raspberries
Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.
Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter.
Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer.
Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Buttercream Frosting over top and sides of cake. Spoon remaining filling on the top center of cake. Garnish, if desired. Serve immediately, or chill before serving. Makes 1 (3-layer) cake
Orange Syrup
3 tablespoons orange juice
3 tablespoons sugar
3 tablespoons Triple Sec
Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool. Makes 1/3 cup
Orange Filling
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rind
Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly.
Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled. Makes 2 1/4 cups
Orange Buttercream Frosting
1 (16-ounce) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping cream
Combine first 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency. Makes 3 cups
1 cup butter, softened
1 3/4 cups sugar, divided
1 teaspoon orange extract
1 teaspoon orange rind
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
8 large egg whites
Orange Syrup
Orange Filling
2 mangos, peeled, seeded, and chopped
Orange Buttercream Frosting
Garnishes: mango slices, raspberries
Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.
Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter.
Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer.
Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Buttercream Frosting over top and sides of cake. Spoon remaining filling on the top center of cake. Garnish, if desired. Serve immediately, or chill before serving. Makes 1 (3-layer) cake
Orange Syrup
3 tablespoons orange juice
3 tablespoons sugar
3 tablespoons Triple Sec
Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool. Makes 1/3 cup
Orange Filling
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rind
Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly.
Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled. Makes 2 1/4 cups
Orange Buttercream Frosting
1 (16-ounce) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping cream
Combine first 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency. Makes 3 cups
Last edited by justmecookin on Thu Oct 02, 2008 12:32 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Blondie Cupcakes with Cocoa Frosting
justmecookin Wed Aug 20, 2008 9:47 am
Blondie Cupcakes with Cocoa Frosting
Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
Frosting
6 tablespoons unsalted butter, softened
1/3 cup Dutch-processed cocoa
1/4 cup sour cream
3/4 teaspoon vanilla extract
1 to 1 1/4 cups powdered sugar
Heat oven to 350°. Line 20 cupcake cups with paper liners. Whisk flour, baking powder, baking soda, cinnamon and salt in large bowl.
Beat brown sugar and 1/2 cup butter in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Combine milk, 1/2 cup sour cream and 1 teaspoon vanilla in small bowl; beat into sugar mixture alternately with flour mixture just until smooth. Stir in nuts.
Divide batter among cupcake cups, filling each slightly more than half full. Bake 20 to 25 minutes or until tops are golden brown and spring back when lightly touched and toothpick inserted in center comes out clean. Cool completely on wire rack.
Beat 6 tablespoons butter, cocoa, 1/4 cup sour cream and 3/4 teaspoon vanilla in medium bowl at medium speed until smooth. Slowly beat in 1 cup of the powdered sugar, adding remaining 1/4 cup as needed for desired consistency. Frost each cupcake with generous 1 tablespoon frosting. Makes 20 cupcakes
Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
Frosting
6 tablespoons unsalted butter, softened
1/3 cup Dutch-processed cocoa
1/4 cup sour cream
3/4 teaspoon vanilla extract
1 to 1 1/4 cups powdered sugar
Heat oven to 350°. Line 20 cupcake cups with paper liners. Whisk flour, baking powder, baking soda, cinnamon and salt in large bowl.
Beat brown sugar and 1/2 cup butter in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Combine milk, 1/2 cup sour cream and 1 teaspoon vanilla in small bowl; beat into sugar mixture alternately with flour mixture just until smooth. Stir in nuts.
Divide batter among cupcake cups, filling each slightly more than half full. Bake 20 to 25 minutes or until tops are golden brown and spring back when lightly touched and toothpick inserted in center comes out clean. Cool completely on wire rack.
Beat 6 tablespoons butter, cocoa, 1/4 cup sour cream and 3/4 teaspoon vanilla in medium bowl at medium speed until smooth. Slowly beat in 1 cup of the powdered sugar, adding remaining 1/4 cup as needed for desired consistency. Frost each cupcake with generous 1 tablespoon frosting. Makes 20 cupcakes
Last edited by justmecookin on Thu Oct 02, 2008 12:24 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Caramel-Pecan Brownies
justmecookin Wed Aug 20, 2008 9:50 am
Caramel-Pecan Brownies
Brownies
3/4 cup all-purpose flour
2 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
4 oz. bittersweet or semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
Topping
4 oz. high-quality soft caramels
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, cocoa, baking powder and salt in small bowl.
Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 minutes or until almost melted, stirring occasionally. Remove from heat; stir until melted and smooth. Stir in sugar (mixture will look grainy). Whisk in eggs and 1 teaspoon vanilla until blended. Stir in flour mixture.
Spoon batter into pan, smoothing top. Sprinkle with nuts, pressing lightly into batter. Bake 28 to 32 minutes or until edges just begin to pull away from sides of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes.
Meanwhile, heat caramels and cream in small saucepan over low to medium-low heat 4 minutes or until caramels melt and are smooth. Stir in 1 teaspoon vanilla. Drizzle over brownies. Cool completely. Makes 16 bars
Brownies
3/4 cup all-purpose flour
2 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
4 oz. bittersweet or semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
Topping
4 oz. high-quality soft caramels
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, cocoa, baking powder and salt in small bowl.
Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 minutes or until almost melted, stirring occasionally. Remove from heat; stir until melted and smooth. Stir in sugar (mixture will look grainy). Whisk in eggs and 1 teaspoon vanilla until blended. Stir in flour mixture.
Spoon batter into pan, smoothing top. Sprinkle with nuts, pressing lightly into batter. Bake 28 to 32 minutes or until edges just begin to pull away from sides of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes.
Meanwhile, heat caramels and cream in small saucepan over low to medium-low heat 4 minutes or until caramels melt and are smooth. Stir in 1 teaspoon vanilla. Drizzle over brownies. Cool completely. Makes 16 bars
Last edited by justmecookin on Thu Oct 02, 2008 12:24 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Strawberry-Cream Cheese Pie
justmecookin Wed Aug 20, 2008 9:54 am
Strawberry-Cream Cheese Pie
Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted
Filling
2 eggs
2/3 cup sugar
12 oz. cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
Topping
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted
Heat oven to 325°. Spray 9-inch pie pan with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Bake 6 minutes or until set.
Process eggs and 2/3 cup sugar in food processor 1 minute or until smooth. Add cream cheese; pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.
Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.
Arrange strawberries over top of pie; brush with jelly. Serve cold. Store in refrigerator. Makes 8 servings
Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted
Filling
2 eggs
2/3 cup sugar
12 oz. cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
Topping
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted
Heat oven to 325°. Spray 9-inch pie pan with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Bake 6 minutes or until set.
Process eggs and 2/3 cup sugar in food processor 1 minute or until smooth. Add cream cheese; pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.
Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.
Arrange strawberries over top of pie; brush with jelly. Serve cold. Store in refrigerator. Makes 8 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:24 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Raspberry-Swirled Bundt Cake
justmecookin Wed Aug 20, 2008 9:58 am
Raspberry-Swirled Bundt Cake
Cake
1 cup fresh raspberries
2 tablespoons seedless raspberry preserves
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Icing & Garnish
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sugar
2 cups fresh raspberries
Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Puree 1 cup raspberries and preserves in food processor until smooth. Strain through fine strainer into small bowl, pressing with spatula to remove seeds. Measure 1/3 cup puree (save any remaining puree for another use).
Whisk flour, baking powder, baking soda and salt in medium bowl. Beat eggs and 2 cups sugar in large bowl at medium speed 1 minute or until thick, fluffy and slightly lightened in color. Beat in oil, lemon juice, vanilla and 1/2 teaspoon almond extract at low speed. Beat in flour mixture just until blended. Beat in sour cream until blended.
Pour two-thirds of the batter into pan. Reserve 2 tablespoons of the puree; drizzle remainder over batter. With thin knife, swirl lightly through batter, keeping away from edges. Pour remaining batter on top. Drizzle with reserved puree; swirl lightly.
Bake 50 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Run thin knife around sides and center tube; invert onto wire rack. Cool completely. (Cake can be made 2 days ahead. Cover and store at room temperature.)
Whisk powdered sugar, milk and 1/2 teaspoon almond extract in small bowl until smooth; drizzle over cake. Let stand until icing is set.
Sprinkle 2 tablespoons sugar over 2 cups raspberries; let stand 30 minutes or until sugar has melted. Serve cake garnished with raspberries. Makes 16 servings
Cake
1 cup fresh raspberries
2 tablespoons seedless raspberry preserves
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Icing & Garnish
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sugar
2 cups fresh raspberries
Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Puree 1 cup raspberries and preserves in food processor until smooth. Strain through fine strainer into small bowl, pressing with spatula to remove seeds. Measure 1/3 cup puree (save any remaining puree for another use).
Whisk flour, baking powder, baking soda and salt in medium bowl. Beat eggs and 2 cups sugar in large bowl at medium speed 1 minute or until thick, fluffy and slightly lightened in color. Beat in oil, lemon juice, vanilla and 1/2 teaspoon almond extract at low speed. Beat in flour mixture just until blended. Beat in sour cream until blended.
Pour two-thirds of the batter into pan. Reserve 2 tablespoons of the puree; drizzle remainder over batter. With thin knife, swirl lightly through batter, keeping away from edges. Pour remaining batter on top. Drizzle with reserved puree; swirl lightly.
Bake 50 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Run thin knife around sides and center tube; invert onto wire rack. Cool completely. (Cake can be made 2 days ahead. Cover and store at room temperature.)
Whisk powdered sugar, milk and 1/2 teaspoon almond extract in small bowl until smooth; drizzle over cake. Let stand until icing is set.
Sprinkle 2 tablespoons sugar over 2 cups raspberries; let stand 30 minutes or until sugar has melted. Serve cake garnished with raspberries. Makes 16 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:25 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Cherry-Chocolate Chip Crisp
justmecookin Wed Aug 20, 2008 10:08 am
Cherry-Chocolate Chip Crisp
Filling
2 lb. fresh Bing cherries (about 4 cups), pitted
2 tablespoons sugar
1 tablespoon lemon juice
Topping
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, ground
1/2 cup butter, chilled, cut up
1/2 cup mini chocolate chips
Heat oven to 375°. Combine all filling ingredients in large bowl; spoon into 11x7-inch (2-quart) glass baking dish.
Combine flour, 1/3 cup sugar and almonds in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs with some pea-sized pieces. Stir in chocolate chips.
Sprinkle topping over filling, squeezing to form lumps.
Bake 35 minutes or until top is lightly browned and cherries just begin to bubble at edges of dish. Cool on wire rack 30 minutes; serve warm. Makes 8 servings
Filling
2 lb. fresh Bing cherries (about 4 cups), pitted
2 tablespoons sugar
1 tablespoon lemon juice
Topping
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, ground
1/2 cup butter, chilled, cut up
1/2 cup mini chocolate chips
Heat oven to 375°. Combine all filling ingredients in large bowl; spoon into 11x7-inch (2-quart) glass baking dish.
Combine flour, 1/3 cup sugar and almonds in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs with some pea-sized pieces. Stir in chocolate chips.
Sprinkle topping over filling, squeezing to form lumps.
Bake 35 minutes or until top is lightly browned and cherries just begin to bubble at edges of dish. Cool on wire rack 30 minutes; serve warm. Makes 8 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:25 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Apricot Upside-Down Cake
justmecookin Wed Aug 20, 2008 10:12 am
Apricot Upside-Down Cake
12 tablespoons unsalted butter, softened, divided
3/4 cup packed light brown sugar
3 medium apricots (12 oz.), quartered
12 whole pitted fresh cherries
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk, room temperature
Heat oven to 375°. Melt 6 tablespoons of the butter; pour into 8-inch square glass baking dish. Sprinkle with brown sugar. Arrange 4 apricot quarters in row down one side of dish, evenly spaced.
Place 1 cherry in arc of each apricot quarter. Make a second row of apricots and cherries in center, turning apricots opposite way. Repeat with a row down the other side. Gently press on apricots to flatten slightly.
Whisk flour, baking powder and salt in medium bowl.
Beat remaining 6 tablespoons butter in medium bowl at medium speed 1 minute or until creamy. Add sugar; beat 1 minute or until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture alternately with milk until just blended, beginning and ending with flour mixture. Spoon over fruit; spread gently.
Bake 35 to 40 minutes or until cake is deep golden brown and center is firm to the touch. Cool in dish on wire rack 10 minutes. Carefully turn cake upside-down on extra-large serving plate to accumulate excess juices. Remove baking dish; cool completely. Makes 8 servings
12 tablespoons unsalted butter, softened, divided
3/4 cup packed light brown sugar
3 medium apricots (12 oz.), quartered
12 whole pitted fresh cherries
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk, room temperature
Heat oven to 375°. Melt 6 tablespoons of the butter; pour into 8-inch square glass baking dish. Sprinkle with brown sugar. Arrange 4 apricot quarters in row down one side of dish, evenly spaced.
Place 1 cherry in arc of each apricot quarter. Make a second row of apricots and cherries in center, turning apricots opposite way. Repeat with a row down the other side. Gently press on apricots to flatten slightly.
Whisk flour, baking powder and salt in medium bowl.
Beat remaining 6 tablespoons butter in medium bowl at medium speed 1 minute or until creamy. Add sugar; beat 1 minute or until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture alternately with milk until just blended, beginning and ending with flour mixture. Spoon over fruit; spread gently.
Bake 35 to 40 minutes or until cake is deep golden brown and center is firm to the touch. Cool in dish on wire rack 10 minutes. Carefully turn cake upside-down on extra-large serving plate to accumulate excess juices. Remove baking dish; cool completely. Makes 8 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:26 pm; edited 2 times in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Tropical Macaroons
justmecookin Wed Aug 20, 2008 10:14 am
Tropical Macaroons
3 egg whites, room temperature
1/4 teaspoon salt
3/4 cup powdered sugar, sifted
3 cups shredded sweetened coconut
1 cup sliced almonds, roughly chopped
1/2 cup dried pineapple, finely chopped
12 oz. semisweet chocolate chips, if desired
Heat oven to 350º. Line large baking sheet with parchment paper or spray with nonstick cooking spray. Beat egg whites and salt in large bowl at high speed until soft peaks form. Reduce speed to low. Add powdered sugar; beat 3 minutes or until mixture is smooth, thick and holds its shape. Fold in coconut, almonds and pineapple.
Using your hands or 1 1/2-oz. ice cream scoop, form mixture into 18 balls; place 1 inch apart on baking sheet. Bake 25 minutes or until macaroons are golden brown; cool completely on baking sheet on wire rack.
Place chocolate chips in medium bowl set over saucepan of barely simmering water (bowl should not touch water). Stir until chips are almost melted. Remove bowl from saucepan; stir until chips melt completely.
Line another baking sheet with waxed paper. Dip cooled macaroons halfway into melted chocolate; place on baking sheet. Let stand until chocolate is set. Makes 18 macaroons
3 egg whites, room temperature
1/4 teaspoon salt
3/4 cup powdered sugar, sifted
3 cups shredded sweetened coconut
1 cup sliced almonds, roughly chopped
1/2 cup dried pineapple, finely chopped
12 oz. semisweet chocolate chips, if desired
Heat oven to 350º. Line large baking sheet with parchment paper or spray with nonstick cooking spray. Beat egg whites and salt in large bowl at high speed until soft peaks form. Reduce speed to low. Add powdered sugar; beat 3 minutes or until mixture is smooth, thick and holds its shape. Fold in coconut, almonds and pineapple.
Using your hands or 1 1/2-oz. ice cream scoop, form mixture into 18 balls; place 1 inch apart on baking sheet. Bake 25 minutes or until macaroons are golden brown; cool completely on baking sheet on wire rack.
Place chocolate chips in medium bowl set over saucepan of barely simmering water (bowl should not touch water). Stir until chips are almost melted. Remove bowl from saucepan; stir until chips melt completely.
Line another baking sheet with waxed paper. Dip cooled macaroons halfway into melted chocolate; place on baking sheet. Let stand until chocolate is set. Makes 18 macaroons
Last edited by justmecookin on Thu Oct 02, 2008 12:26 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Sparkling Mousse
justmecookin Wed Aug 20, 2008 10:17 am
Sparkling Mousse
1 envelope (1 tablespoon) unflavored gelatin
1 1/2 cups cold sparkling wine, demi-sec or brut
6 egg yolks
1 cup sugar
1 1/2 cups whipping cream
Sprinkle gelatin over 1/2 cup of the wine; allow to soften 1 to 2 minutes. In small saucepan, heat remaining wine until warm. When gelatin has softened, add to warm wine; stir over low heat to dissolve thoroughly.
In medium bowl, combine egg yolks and sugar; beat on low speed until blended. While beating, slowly drizzle warm wine mixture into yolks. Pour mixture into saucepan.
Cook over medium-low heat, stirring constantly, until mixture has slightly thickened and coats a spoon. Strain mixture into large bowl. Set bowl in pan of ice and water; stir until mixture cools and thickens slightly.
Whip cream until it barely holds soft peaks. When mousse starts to thicken, fold in whipped cream. Spoon mousse into large serving bowl or individual cups. Refrigerate at least 2 to 3 hours before serving. Store in refrigerator.
Note - Pay close attention as you cook the custard. Boiling may cause it to curdle; if it should begin to boil, quickly lift the pan off the heat and stir briskly for a few moments. Return the pan to the heat and continue. Don't worry if some slight curdling occurs; the custard will be strained before it is chilled. Makes 8 (3/4-cup) servings
1 envelope (1 tablespoon) unflavored gelatin
1 1/2 cups cold sparkling wine, demi-sec or brut
6 egg yolks
1 cup sugar
1 1/2 cups whipping cream
Sprinkle gelatin over 1/2 cup of the wine; allow to soften 1 to 2 minutes. In small saucepan, heat remaining wine until warm. When gelatin has softened, add to warm wine; stir over low heat to dissolve thoroughly.
In medium bowl, combine egg yolks and sugar; beat on low speed until blended. While beating, slowly drizzle warm wine mixture into yolks. Pour mixture into saucepan.
Cook over medium-low heat, stirring constantly, until mixture has slightly thickened and coats a spoon. Strain mixture into large bowl. Set bowl in pan of ice and water; stir until mixture cools and thickens slightly.
Whip cream until it barely holds soft peaks. When mousse starts to thicken, fold in whipped cream. Spoon mousse into large serving bowl or individual cups. Refrigerate at least 2 to 3 hours before serving. Store in refrigerator.
Note - Pay close attention as you cook the custard. Boiling may cause it to curdle; if it should begin to boil, quickly lift the pan off the heat and stir briskly for a few moments. Return the pan to the heat and continue. Don't worry if some slight curdling occurs; the custard will be strained before it is chilled. Makes 8 (3/4-cup) servings
Last edited by justmecookin on Thu Oct 02, 2008 12:27 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Strawberry-Rhubarb Trifle
justmecookin Wed Aug 20, 2008 11:38 am
Strawberry-Rhubarb Trifle
Cake
1 Vanilla Sponge Cake
Filling
1 lb. rhubarb, sliced (about 3 1/2 cups)
1 1/2 cups sugar
6 cups sliced fresh strawberries
1 tablespoon Grand Marnier liqueur or orange juice
8 oz. mascarpone cheese, softened
1 cup whipping cream
1/3 cup powdered sugar
Sugar Syrup
2 tablespoons sugar
2 tablespoons water
1 tablespoon Grand Marnier liqueur or orange juice
Prepare Vanilla Sponge Cake. Slice cake horizontally in half. Set aside.
In medium saucepan, combine rhubarb and 1/2 cup of the sugar; cover and cook over medium heat 10 to 15 minutes or until tender. Remove cover; cook an additional 5 to 10 minutes or until mixture is thickened, stirring constantly. Remove from heat. Refrigerate until cool.
Meanwhile, prepare sugar syrup. In small saucepan, combine 2 tablespoons sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Stir in 1 tablespoon liqueur; cool.
Using potato masher, crush 3 cups of the strawberries. In large bowl, combine crushed strawberries, remaining 3 cups sliced strawberries, remaining 1 cup sugar and 1 tablespoon liqueur; mix gently. Set aside.
In another large bowl, beat mascarpone at medium speed until smooth. Gradually add cream and powdered sugar; beat at medium speed until stiff peaks form.
Generously brush both sides of each cake layer with sugar syrup. Cut cake into 1-inch cubes.
To assemble dessert, spoon about 1/4 of mascarpone cream over bottom of 13-cup glass bowl. Place 1/3 of cubed cake over mascarpone cream. Spoon 1/3 of rhubarb mixture over cake layer; top with 1/4 of mascarpone cream and 1/3 of the strawberry mixture. Repeat layers twice. Cover; refrigerate up to 3 hours. Store in refrigerator.
Note - Mascarpone is a rich Italian-style cream cheese. It can be found in the deli or dairy section of grocery stores or specialty markets. If unavailable, substitute cream cheese. Makes 12 servings
Vanilla Sponge Cake
4 eggs, room temperature, separated
1 cup sugar
3 tablespoons warm whole milk
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon cream of tartar
2 tablespoons unsalted butter, melted, cooled
Heat oven to 350. Spray 9x2-inch round cake pan with nonstick cooking spray. Line pan with parchment paper; spray paper and lightly flour.
In large bowl, combine egg yolks and 1/2 cup of the sugar; mix well. Place bowl over saucepan of barely simmering water (bowl should not touch water). Whisk egg mixture constantly 1 to 2 minutes or until sugar is dissolved and mixture is warm to the touch.
Beat mixture at medium-high speed 5 minutes or until mixture is thick enough to hold a 3-second ribbon. Reduce speed to medium; slowly add milk and vanilla, beating until combined. Gradually sift and fold flour into yolk mixture; fold until thoroughly combined.
In another large bowl, beat egg whites just until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold 1/4 of egg whites into batter to lighten mixture. Gently and quickly fold in remaining egg whites until combined.
Place butter in medium bowl. Add large spoonful of batter to butter; whisk until well mixed. Fold mixture back into batter. Pour batter into pan, gently spreading evenly.
Bake 25 to 35 minutes or until cake springs back when lightly touched and starts to shrink away from sides of pan. Cool in pan on wire rack 20 minutes. Run small knife around edge of pan to loosen cake; turn cake out onto wire rack. Remove paper; cool completely.
Cake
1 Vanilla Sponge Cake
Filling
1 lb. rhubarb, sliced (about 3 1/2 cups)
1 1/2 cups sugar
6 cups sliced fresh strawberries
1 tablespoon Grand Marnier liqueur or orange juice
8 oz. mascarpone cheese, softened
1 cup whipping cream
1/3 cup powdered sugar
Sugar Syrup
2 tablespoons sugar
2 tablespoons water
1 tablespoon Grand Marnier liqueur or orange juice
Prepare Vanilla Sponge Cake. Slice cake horizontally in half. Set aside.
In medium saucepan, combine rhubarb and 1/2 cup of the sugar; cover and cook over medium heat 10 to 15 minutes or until tender. Remove cover; cook an additional 5 to 10 minutes or until mixture is thickened, stirring constantly. Remove from heat. Refrigerate until cool.
Meanwhile, prepare sugar syrup. In small saucepan, combine 2 tablespoons sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Stir in 1 tablespoon liqueur; cool.
Using potato masher, crush 3 cups of the strawberries. In large bowl, combine crushed strawberries, remaining 3 cups sliced strawberries, remaining 1 cup sugar and 1 tablespoon liqueur; mix gently. Set aside.
In another large bowl, beat mascarpone at medium speed until smooth. Gradually add cream and powdered sugar; beat at medium speed until stiff peaks form.
Generously brush both sides of each cake layer with sugar syrup. Cut cake into 1-inch cubes.
To assemble dessert, spoon about 1/4 of mascarpone cream over bottom of 13-cup glass bowl. Place 1/3 of cubed cake over mascarpone cream. Spoon 1/3 of rhubarb mixture over cake layer; top with 1/4 of mascarpone cream and 1/3 of the strawberry mixture. Repeat layers twice. Cover; refrigerate up to 3 hours. Store in refrigerator.
Note - Mascarpone is a rich Italian-style cream cheese. It can be found in the deli or dairy section of grocery stores or specialty markets. If unavailable, substitute cream cheese. Makes 12 servings
Vanilla Sponge Cake
4 eggs, room temperature, separated
1 cup sugar
3 tablespoons warm whole milk
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon cream of tartar
2 tablespoons unsalted butter, melted, cooled
Heat oven to 350. Spray 9x2-inch round cake pan with nonstick cooking spray. Line pan with parchment paper; spray paper and lightly flour.
In large bowl, combine egg yolks and 1/2 cup of the sugar; mix well. Place bowl over saucepan of barely simmering water (bowl should not touch water). Whisk egg mixture constantly 1 to 2 minutes or until sugar is dissolved and mixture is warm to the touch.
Beat mixture at medium-high speed 5 minutes or until mixture is thick enough to hold a 3-second ribbon. Reduce speed to medium; slowly add milk and vanilla, beating until combined. Gradually sift and fold flour into yolk mixture; fold until thoroughly combined.
In another large bowl, beat egg whites just until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold 1/4 of egg whites into batter to lighten mixture. Gently and quickly fold in remaining egg whites until combined.
Place butter in medium bowl. Add large spoonful of batter to butter; whisk until well mixed. Fold mixture back into batter. Pour batter into pan, gently spreading evenly.
Bake 25 to 35 minutes or until cake springs back when lightly touched and starts to shrink away from sides of pan. Cool in pan on wire rack 20 minutes. Run small knife around edge of pan to loosen cake; turn cake out onto wire rack. Remove paper; cool completely.
Last edited by justmecookin on Thu Oct 02, 2008 12:27 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Chocolate-Raspberry Cheesecake
justmecookin Wed Aug 20, 2008 11:41 am
Chocolate-Raspberry Cheesecake
Crust
1 (5.3-oz.) pkg. pure butter shortbread cookies, crushed (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1/4 cup raspberry preserves, melted
Cheesecake
1 (10-oz.) pkg. frozen raspberries, thawed
3 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup sour cream
2 teaspoons lemon juice
2 eggs
Topping
6 oz. semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1/2 cup whipping cream
1 1/3 cups fresh raspberries
Heat oven to 350°. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine crushed cookies and melted butter in small bowl; press into bottom of pan. Bake 8 to 10 minutes or until slightly darker in color. Cool slightly; gently spread preserves over crust.
Puree thawed raspberries in food processor or blender until smooth. Strain through medium strainer, pressing with spatula to remove seeds. Reserve 1/2 cup puree. (Save remaining puree for another use.)
Beat cream cheese and 1/2 cup butter at medium-low speed until smooth. Beat in sugar and flour just until blended. Beat in sour cream, reserved raspberry puree and lemon juice. Beat in eggs one at a time. Pour over crust.
Place springform pan in large shallow pan. Add enough hot tap water to come halfway up sides of springform pan. Bake 40 to 45 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool completely on wire rack. Refrigerate overnight.
Place chocolate, corn syrup and 1 tablespoon butter in medium bowl. Bring whipping cream to a boil in small saucepan. Pour over chocolate mixture; stir until melted and smooth. Let stand, stirring occasionally, until chocolate is cool but still pourable. Pour over cheesecake; refrigerate until set. Garnish with raspberries. Store in refrigerator. Makes 16 servings
Crust
1 (5.3-oz.) pkg. pure butter shortbread cookies, crushed (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1/4 cup raspberry preserves, melted
Cheesecake
1 (10-oz.) pkg. frozen raspberries, thawed
3 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup sour cream
2 teaspoons lemon juice
2 eggs
Topping
6 oz. semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1/2 cup whipping cream
1 1/3 cups fresh raspberries
Heat oven to 350°. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine crushed cookies and melted butter in small bowl; press into bottom of pan. Bake 8 to 10 minutes or until slightly darker in color. Cool slightly; gently spread preserves over crust.
Puree thawed raspberries in food processor or blender until smooth. Strain through medium strainer, pressing with spatula to remove seeds. Reserve 1/2 cup puree. (Save remaining puree for another use.)
Beat cream cheese and 1/2 cup butter at medium-low speed until smooth. Beat in sugar and flour just until blended. Beat in sour cream, reserved raspberry puree and lemon juice. Beat in eggs one at a time. Pour over crust.
Place springform pan in large shallow pan. Add enough hot tap water to come halfway up sides of springform pan. Bake 40 to 45 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool completely on wire rack. Refrigerate overnight.
Place chocolate, corn syrup and 1 tablespoon butter in medium bowl. Bring whipping cream to a boil in small saucepan. Pour over chocolate mixture; stir until melted and smooth. Let stand, stirring occasionally, until chocolate is cool but still pourable. Pour over cheesecake; refrigerate until set. Garnish with raspberries. Store in refrigerator. Makes 16 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:28 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Key Lime Cloud Pie
justmecookin Wed Aug 20, 2008 11:46 am
Key Lime Cloud Pie
Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
Pie
4 egg yolks
3 eggs
1/2 cup unsalted butter, cut up
1/2 cup plus 2 teaspoons sugar, divided
1/3 cup Key lime juice
1 tablespoon plus 1 teaspoon grated lime peel, divided
2 1/4 cups heavy whipping cream, divided
Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.
Whisk egg yolks and eggs in medium bowl.
Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.
Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and whisking constantly.
Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.
Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.
Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator. Makes 8 servings
Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
Pie
4 egg yolks
3 eggs
1/2 cup unsalted butter, cut up
1/2 cup plus 2 teaspoons sugar, divided
1/3 cup Key lime juice
1 tablespoon plus 1 teaspoon grated lime peel, divided
2 1/4 cups heavy whipping cream, divided
Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.
Whisk egg yolks and eggs in medium bowl.
Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.
Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and whisking constantly.
Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.
Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.
Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator. Makes 8 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:20 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Outrageous Carrot Cake
justmecookin Wed Aug 20, 2008 2:20 pm
Outrageous Carrot Cake
Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon ground cinnamon
6 eggs
2 1/2 cups sugar
1 1/2 cups canola oil
2 1/2 cups finely grated carrots (about 6 carrots)
2 (8-oz.) cans crushed pineapple in juice, well-drained*
1 cup shredded sweetened coconut
1 cup finely chopped walnuts
Frosting
12 oz. cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
6 cups powdered sugar
11/2 cups finely chopped walnuts, if desired
Evenly space 2 baking racks in oven. Heat oven to 350º. Spray bottom and sides of 3 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.
Sift flour, baking soda, salt and cinnamon into medium bowl.
In large bowl, beat eggs and sugar at medium speed 1 to 3 minutes or until thickened and slightly lighter in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among pans. Bake 25 minutes; turn and reverse cake pans.
Bake an additional 10 minutes or until toothpick inserted in center comes out clean and cake pulls slightly away from sides of pan. Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.
To make frosting, beat cream cheese and butter in large bowl at medium speed 3 minutes or until blended and smooth. Beat in vanilla. Add powdered sugar; beat at low speed 1 minute or until blended and smooth.
Place 1 cake layer on serving platter or cardboard round; spread with 1 cup frosting. Repeat. Top with remaining cake layer; spread top and sides with thin layer of frosting. Coat sides with another smooth layer of frosting; spread remaining frosting on top.
Press 11/2 cups walnuts onto sides of cake. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Refrigerate leftovers.
Note - If pineapple has any large pieces, finely chop. Makes 20 servings
Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon ground cinnamon
6 eggs
2 1/2 cups sugar
1 1/2 cups canola oil
2 1/2 cups finely grated carrots (about 6 carrots)
2 (8-oz.) cans crushed pineapple in juice, well-drained*
1 cup shredded sweetened coconut
1 cup finely chopped walnuts
Frosting
12 oz. cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
6 cups powdered sugar
11/2 cups finely chopped walnuts, if desired
Evenly space 2 baking racks in oven. Heat oven to 350º. Spray bottom and sides of 3 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.
Sift flour, baking soda, salt and cinnamon into medium bowl.
In large bowl, beat eggs and sugar at medium speed 1 to 3 minutes or until thickened and slightly lighter in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among pans. Bake 25 minutes; turn and reverse cake pans.
Bake an additional 10 minutes or until toothpick inserted in center comes out clean and cake pulls slightly away from sides of pan. Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.
To make frosting, beat cream cheese and butter in large bowl at medium speed 3 minutes or until blended and smooth. Beat in vanilla. Add powdered sugar; beat at low speed 1 minute or until blended and smooth.
Place 1 cake layer on serving platter or cardboard round; spread with 1 cup frosting. Repeat. Top with remaining cake layer; spread top and sides with thin layer of frosting. Coat sides with another smooth layer of frosting; spread remaining frosting on top.
Press 11/2 cups walnuts onto sides of cake. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Refrigerate leftovers.
Note - If pineapple has any large pieces, finely chop. Makes 20 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:20 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Triple-Chocolate Pound Cake
justmecookin Wed Aug 20, 2008 2:31 pm
Triple-Chocolate Pound Cake
Cake
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips
Glaze
5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream
Heat oven to 350°. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.
Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.
To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.
Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.
Note - If using dark-coated Bundt pan, reduce oven temperature to 325°. Makes 12 servings
Cake
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips
Glaze
5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream
Heat oven to 350°. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.
Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.
To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.
Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.
Note - If using dark-coated Bundt pan, reduce oven temperature to 325°. Makes 12 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:20 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Alpine Chocolate-Cherry Layer Cake
justmecookin Wed Aug 20, 2008 2:49 pm
Alpine Chocolate-Cherry Layer Cake
Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 tablespoons kirsch or cherry juice
1 1/2 teaspoons vanilla extract
1 1/4 cups hot water
Filling
2/3 cup dried cherries
3 to 4 tablespoons kirsch or cherry juice
1 cup cherry preserves or jam, preferably Morello or sour cherry
Frosting
4 oz. high-quality white chocolate, chopped
1 (8-oz.) pkg. cream cheese, softened
1 tablespoon kirsch, if desired
3/4 to 1 cup powdered sugar, sifted
Chocolate-Covered Cherries
12 large maraschino cherries with stems
2 oz. bittersweet chocolate (preferably 60% cacao), chopped
Heat oven to 350°. Grease 3 (9-inch) round pans; dust with cocoa, tapping out excess. Whisk flour, cocoa, baking soda, salt and baking powder in medium bowl. Beat butter and sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy.
Beat in eggs one at a time until well-blended and fluffy, about 2 minutes. Beat in 2 tablespoons kirsch and vanilla. At low speed, beat in flour mixture alternately with 1 1/4 cups hot water just until blended, beginning and ending with flour mixture.
Divide batter between pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; cool completely. (Cakes can be made 1 day ahead. Cover and store at room temperature.)
Meanwhile, heat dried cherries and 3 tablespoons kirsch in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional kirsch 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Microwave white chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Beat cream cheese in large bowl at medium-high speed until smooth and fluffy. At low speed, beat in melted chocolate and 1 tablespoon kirsch. Beat in 3/4 cup of the powdered sugar until soft and fluffy, adding additional powdered sugar to reach desired consistency.
Drain maraschino cherries; pat dry with paper towels. Microwave bittersweet chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Holding cherries by the stems, dip halfway into chocolate; place on wire rack. Refrigerate a few minutes to set chocolate.
Place 1 cake layer on serving plate or platter; spread with half of the filling. Repeat with second layer and remaining filling. Top with third layer; spread top with frosting.
Right before serving, gently press chocolate-covered cherries, stem-side up, around top edge of cake. (Cake can be assembled 4 hours ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.)
Note - Morello cherry preserves have a sweet-tart taste due to the sour Morello cherries. Makes 12 servings
Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 tablespoons kirsch or cherry juice
1 1/2 teaspoons vanilla extract
1 1/4 cups hot water
Filling
2/3 cup dried cherries
3 to 4 tablespoons kirsch or cherry juice
1 cup cherry preserves or jam, preferably Morello or sour cherry
Frosting
4 oz. high-quality white chocolate, chopped
1 (8-oz.) pkg. cream cheese, softened
1 tablespoon kirsch, if desired
3/4 to 1 cup powdered sugar, sifted
Chocolate-Covered Cherries
12 large maraschino cherries with stems
2 oz. bittersweet chocolate (preferably 60% cacao), chopped
Heat oven to 350°. Grease 3 (9-inch) round pans; dust with cocoa, tapping out excess. Whisk flour, cocoa, baking soda, salt and baking powder in medium bowl. Beat butter and sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy.
Beat in eggs one at a time until well-blended and fluffy, about 2 minutes. Beat in 2 tablespoons kirsch and vanilla. At low speed, beat in flour mixture alternately with 1 1/4 cups hot water just until blended, beginning and ending with flour mixture.
Divide batter between pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; cool completely. (Cakes can be made 1 day ahead. Cover and store at room temperature.)
Meanwhile, heat dried cherries and 3 tablespoons kirsch in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional kirsch 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Microwave white chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Beat cream cheese in large bowl at medium-high speed until smooth and fluffy. At low speed, beat in melted chocolate and 1 tablespoon kirsch. Beat in 3/4 cup of the powdered sugar until soft and fluffy, adding additional powdered sugar to reach desired consistency.
Drain maraschino cherries; pat dry with paper towels. Microwave bittersweet chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Holding cherries by the stems, dip halfway into chocolate; place on wire rack. Refrigerate a few minutes to set chocolate.
Place 1 cake layer on serving plate or platter; spread with half of the filling. Repeat with second layer and remaining filling. Top with third layer; spread top with frosting.
Right before serving, gently press chocolate-covered cherries, stem-side up, around top edge of cake. (Cake can be assembled 4 hours ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.)
Note - Morello cherry preserves have a sweet-tart taste due to the sour Morello cherries. Makes 12 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:21 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Very Lemon Cake with Lush Lemon Frosting
justmecookin Wed Aug 20, 2008 2:54 pm
Very Lemon Cake with Lush Lemon Frosting
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
Frosting
1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup purchased lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar
Heat oven to 350°. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.
Beat 3/4 cup butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 tablespoon lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
Spread batter in pan. Bake 35 to 40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
Beat cream cheese, 1/2 cup butter, lemon curd and 2 tablespoons lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator. Makes 24 servings
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
Frosting
1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup purchased lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar
Heat oven to 350°. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.
Beat 3/4 cup butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 tablespoon lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
Spread batter in pan. Bake 35 to 40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
Beat cream cheese, 1/2 cup butter, lemon curd and 2 tablespoons lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator. Makes 24 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:21 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
White Chocolate-Hazelnut Cake
justmecookin Wed Aug 20, 2008 3:19 pm
White Chocolate-Hazelnut Cake
3 1/2 cups cake flour, sifted
1/4 cup hazelnuts, skins removed
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups unsalted butter, softened
2 cups sugar
6 egg whites
1 tablespoon vanilla
1 cup cold water
4 oz. white chocolate, finely chopped
White Chocolate-Cream Cheese Frosting (recipe follows)
Heat oven to 350°. Spray 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray paper with cooking spray.
Set aside 1/4 cup flour. Place remaining 3 1/4 cups flour in food processor. Add hazelnuts; process until nuts are finely ground. Place flour mixture in large bowl. Add baking powder and salt; mix well. Set aside.
Place butter in large bowl; beat at medium speed until light and fluffy. Slowly add sugar; beat until well blended. Add egg whites one at a time, beating 1 minute after each addition. Beat in vanilla.
Add flour mixture alternately with water to butter mixture, beating until batter is smooth and well blended.
In small bowl, combine chopped white chocolate with reserved 1/4 cup flour; mix well. Gently fold into batter, being careful not to deflate mixture.
Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove pans and parchment paper. Cool completely.
To assemble cake, place 1 cake layer on serving plate or 9-inch cardboard round. Spread with 1/4 of frosting. Top with second cake layer. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped hazelnuts. Store in refrigerator.
Note - To skin hazelnuts, place nuts on baking sheet. Bake at 350°. for 8 to 12 minutes or until lightly toasted. Place on kitchen towel; cover with second towel. Cool slightly. Briskly rub hazelnuts with towel until skins flake off. Some stubborn skins may remain, which is okay. Makes 20 servings
White Chocolate-Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
4 oz. white chocolate, melted, cooled
In large bowl, combine cream cheese and butter; beat at medium speed for about 4 minutes or until light and fluffy. Slowly add powdered sugar; mix at low speed until well blended. Increase speed to medium-high; beat 2 minutes. Add melted white chocolate; mix about 30 seconds or until well blended. Refrigerate frosting 30 minutes or until of spreadable consistency
3 1/2 cups cake flour, sifted
1/4 cup hazelnuts, skins removed
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups unsalted butter, softened
2 cups sugar
6 egg whites
1 tablespoon vanilla
1 cup cold water
4 oz. white chocolate, finely chopped
White Chocolate-Cream Cheese Frosting (recipe follows)
Heat oven to 350°. Spray 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray paper with cooking spray.
Set aside 1/4 cup flour. Place remaining 3 1/4 cups flour in food processor. Add hazelnuts; process until nuts are finely ground. Place flour mixture in large bowl. Add baking powder and salt; mix well. Set aside.
Place butter in large bowl; beat at medium speed until light and fluffy. Slowly add sugar; beat until well blended. Add egg whites one at a time, beating 1 minute after each addition. Beat in vanilla.
Add flour mixture alternately with water to butter mixture, beating until batter is smooth and well blended.
In small bowl, combine chopped white chocolate with reserved 1/4 cup flour; mix well. Gently fold into batter, being careful not to deflate mixture.
Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove pans and parchment paper. Cool completely.
To assemble cake, place 1 cake layer on serving plate or 9-inch cardboard round. Spread with 1/4 of frosting. Top with second cake layer. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped hazelnuts. Store in refrigerator.
Note - To skin hazelnuts, place nuts on baking sheet. Bake at 350°. for 8 to 12 minutes or until lightly toasted. Place on kitchen towel; cover with second towel. Cool slightly. Briskly rub hazelnuts with towel until skins flake off. Some stubborn skins may remain, which is okay. Makes 20 servings
White Chocolate-Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
4 oz. white chocolate, melted, cooled
In large bowl, combine cream cheese and butter; beat at medium speed for about 4 minutes or until light and fluffy. Slowly add powdered sugar; mix at low speed until well blended. Increase speed to medium-high; beat 2 minutes. Add melted white chocolate; mix about 30 seconds or until well blended. Refrigerate frosting 30 minutes or until of spreadable consistency
Last edited by justmecookin on Thu Oct 02, 2008 12:22 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Totally Chocolate Layer Cake
justmecookin Wed Aug 20, 2008 4:03 pm
Totally Chocolate Layer Cake
Cake
2 oz. unsweetened chocolate, chopped
2 cups cake flour
1/4 cup Dutch-processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut up, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup strong coffee
Frosting
6 oz. unsweetened chocolate, chopped
5 cups powdered sugar
3 tablespoons Dutch-processed cocoa
1 1/2 cups unsalted butter, cut up, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, room temperature
Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.
Place 2 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly.
Sift cake flour, 1/4 cup cocoa powder, baking powder, baking soda and salt into medium bowl. In large bowl, beat 3/4 cup butter and 1 3/4 cups sugar at medium speed 2 minutes or until light and fluffy. Stir in melted chocolate until combined.
Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla and sour cream at low speed until combined. Add flour mixture alternately in three parts with coffee, beginning and ending with flour mixture; beat just until incorporated. Pour into pans, smoothing top with spatula.
Bake 35 to 40 minutes or until top springs back when gently pressed and toothpick inserted in center comes out clean. (Cake may crack slightly during baking.) Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.
To make frosting, place 6 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly. In large bowl, sift together powdered sugar and 3 tablespoons cocoa powder.
In another large bowl, beat 1 1/2 cups butter at medium speed until smooth. Add sugar mixture; beat at low speed until blended and smooth. Beat in melted chocolate. Add 2 teaspoons vanilla and whipping cream; beat 2 minutes or until fluffy, smooth and lighter in color.
Cut each cake in half horizontally. Place 1 cake layer on platter or cardboard round. Spread generous 3/4 cup frosting over top. Repeat with 2 more cake layers and frosting. Top with fourth cake layer. Spread top and sides with thin layer of frosting.
Coat sides with another smooth layer of frosting; spread remaining frosting on top, swirling decoratively. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Makes 12 servings
Cake
2 oz. unsweetened chocolate, chopped
2 cups cake flour
1/4 cup Dutch-processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut up, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup strong coffee
Frosting
6 oz. unsweetened chocolate, chopped
5 cups powdered sugar
3 tablespoons Dutch-processed cocoa
1 1/2 cups unsalted butter, cut up, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, room temperature
Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.
Place 2 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly.
Sift cake flour, 1/4 cup cocoa powder, baking powder, baking soda and salt into medium bowl. In large bowl, beat 3/4 cup butter and 1 3/4 cups sugar at medium speed 2 minutes or until light and fluffy. Stir in melted chocolate until combined.
Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla and sour cream at low speed until combined. Add flour mixture alternately in three parts with coffee, beginning and ending with flour mixture; beat just until incorporated. Pour into pans, smoothing top with spatula.
Bake 35 to 40 minutes or until top springs back when gently pressed and toothpick inserted in center comes out clean. (Cake may crack slightly during baking.) Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.
To make frosting, place 6 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly. In large bowl, sift together powdered sugar and 3 tablespoons cocoa powder.
In another large bowl, beat 1 1/2 cups butter at medium speed until smooth. Add sugar mixture; beat at low speed until blended and smooth. Beat in melted chocolate. Add 2 teaspoons vanilla and whipping cream; beat 2 minutes or until fluffy, smooth and lighter in color.
Cut each cake in half horizontally. Place 1 cake layer on platter or cardboard round. Spread generous 3/4 cup frosting over top. Repeat with 2 more cake layers and frosting. Top with fourth cake layer. Spread top and sides with thin layer of frosting.
Coat sides with another smooth layer of frosting; spread remaining frosting on top, swirling decoratively. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Makes 12 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:22 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Very Chocolate-Cherry Brownies
justmecookin Wed Aug 20, 2008 4:09 pm
Very Chocolate-Cherry Brownies
Bars
1 1/2 cups dried cherries
1/2 cup hot water
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
8 oz. semisweet chocolate, chopped
Frosting
12 oz. semisweet chocolate, chopped
1 cup whipping cream
Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray foil with nonstick cooking spray.
Place cherries, water and almond extract in medium bowl. Let stand 20 minutes; drain. Meanwhile, in another medium bowl, whisk together flour, cocoa, baking soda and salt.
In large bowl, beat butter, brown sugar and sugar at medium speed 1 minute or until smoothly blended. Beat in egg and vanilla 1 minute or until blended. (Mixture may look curdled.) At low speed, beat in flour mixture just until batter is smooth and flour mixture is incorporated. Stir in 8 oz. semisweet chocolate and drained cherries; spread batter in pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack. (Bars will sink in center as they cool.)
Meanwhile, place 12 oz. semisweet chocolate in large bowl. Heat cream in small saucepan over medium-high heat until bubbles form around edge of pan; pour over chocolate. Stir until chocolate is melted. Refrigerate 30 to 40 minutes or until chocolate is of spreadable consistency, stirring frequently. Spread over cooled bars. Let stand until set.
Using foil edges, lift bars from pan; slide bars off foil onto cutting board. Cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.) Makes 16 bars
Bars
1 1/2 cups dried cherries
1/2 cup hot water
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
8 oz. semisweet chocolate, chopped
Frosting
12 oz. semisweet chocolate, chopped
1 cup whipping cream
Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray foil with nonstick cooking spray.
Place cherries, water and almond extract in medium bowl. Let stand 20 minutes; drain. Meanwhile, in another medium bowl, whisk together flour, cocoa, baking soda and salt.
In large bowl, beat butter, brown sugar and sugar at medium speed 1 minute or until smoothly blended. Beat in egg and vanilla 1 minute or until blended. (Mixture may look curdled.) At low speed, beat in flour mixture just until batter is smooth and flour mixture is incorporated. Stir in 8 oz. semisweet chocolate and drained cherries; spread batter in pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack. (Bars will sink in center as they cool.)
Meanwhile, place 12 oz. semisweet chocolate in large bowl. Heat cream in small saucepan over medium-high heat until bubbles form around edge of pan; pour over chocolate. Stir until chocolate is melted. Refrigerate 30 to 40 minutes or until chocolate is of spreadable consistency, stirring frequently. Spread over cooled bars. Let stand until set.
Using foil edges, lift bars from pan; slide bars off foil onto cutting board. Cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.) Makes 16 bars
Last edited by justmecookin on Thu Oct 02, 2008 12:22 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Raspberry-White Chocolate Truffles
justmecookin Wed Aug 20, 2008 4:20 pm
Raspberry-White Chocolate Truffles
1/2 to 3/4 cup fresh raspberries
1/4 cup heavy whipping cream
12 oz. white chocolate, finely chopped
1/4 cup unsalted butter, cut up, softened
1 cup sliced almonds, toasted
Powdered sugar
Place raspberries in medium fine-mesh strainer. With back of spoon, press raspberries through strainer into small bowl. Measure and reserve 3 tablespoons of the raspberry puree. Let stand at warm room temperature until ready to use.
In heavy medium saucepan, heat cream over medium heat until hot but not boiling; remove from heat. Add chocolate; let stand 1 minute. Stir; return saucepan to low heat. Heat 1 minute or until chocolate is just melted, stirring constantly.
Remove from heat. Stir in butter until butter melts and mixture is smooth. Stir in reserved 3 tablespoons raspberry puree. Pour into medium bowl; press plastic wrap directly onto surface. Refrigerate overnight to firm mixture. (Mixture can be made up to 2 days ahead.)
Place almonds in small shallow bowl. Roll teaspoon-sized portions of the truffle mixture between palms of hands to form 3/4-inch balls. Roll in sliced almonds, pressing gently onto truffles. Place truffles on baking sheet; cover and refrigerate. Dust lightly with powdered sugar; place truffles in small candy papers before serving. (Truffles can be made up to 2 days ahead. Refrigerate in airtight container.)
Notes - To toast almonds, place on baking sheet; bake at 350º for 5 to 10 minutes or until golden brown. Cool completely. Makes about 3 dozen truffles
1/2 to 3/4 cup fresh raspberries
1/4 cup heavy whipping cream
12 oz. white chocolate, finely chopped
1/4 cup unsalted butter, cut up, softened
1 cup sliced almonds, toasted
Powdered sugar
Place raspberries in medium fine-mesh strainer. With back of spoon, press raspberries through strainer into small bowl. Measure and reserve 3 tablespoons of the raspberry puree. Let stand at warm room temperature until ready to use.
In heavy medium saucepan, heat cream over medium heat until hot but not boiling; remove from heat. Add chocolate; let stand 1 minute. Stir; return saucepan to low heat. Heat 1 minute or until chocolate is just melted, stirring constantly.
Remove from heat. Stir in butter until butter melts and mixture is smooth. Stir in reserved 3 tablespoons raspberry puree. Pour into medium bowl; press plastic wrap directly onto surface. Refrigerate overnight to firm mixture. (Mixture can be made up to 2 days ahead.)
Place almonds in small shallow bowl. Roll teaspoon-sized portions of the truffle mixture between palms of hands to form 3/4-inch balls. Roll in sliced almonds, pressing gently onto truffles. Place truffles on baking sheet; cover and refrigerate. Dust lightly with powdered sugar; place truffles in small candy papers before serving. (Truffles can be made up to 2 days ahead. Refrigerate in airtight container.)
Notes - To toast almonds, place on baking sheet; bake at 350º for 5 to 10 minutes or until golden brown. Cool completely. Makes about 3 dozen truffles
Last edited by justmecookin on Thu Oct 02, 2008 12:23 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
Strawberry Swirl Cheesecake
justmecookin Wed Aug 20, 2008 7:31 pm
Strawberry Swirl Cheesecake
Crust
1 (10-oz.) pkg. shortbread cookies
1/4 cup unsalted butter, melted
Filling
3 cups fresh strawberries
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
Heat oven to 325°. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Place cookies in food processor; process until finely ground. There should be 2 1/4 cups. (Or place cookies in resealable plastic bag; crush with rolling pin.) In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8 minutes or until set; cool on wire rack.
Place strawberries in food processor or blender; process until pureed. Strain through fine mesh strainer into small bowl. Reserve 1 cup puree; save remaining puree for another use, if desired.
In large bowl, beat cream cheese and sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape bowl. Beat in cream, lemon juice and vanilla just until blended.
Reserve 2 1/2 cups batter in another medium bowl. Stir 3/4 cup of the strawberry puree into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved vanilla batter evenly over cheesecake. Drizzle remaining 1/4 cup strawberry puree over top. Pull tip of knife lightly through top of vanilla batter to swirl strawberry puree.* Bake 20 minutes or until edges are puffed and top is dry to the touch. (Strawberry swirl may be moist.)
Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead. Cover and refrigerate.) Store in refrigerator.
Note - Cheesecake may crack slightly where the strawberry puree meets the vanilla batter. Carefully running the knife through the very top only when swirling will help this problem. Makes 12 servings
Crust
1 (10-oz.) pkg. shortbread cookies
1/4 cup unsalted butter, melted
Filling
3 cups fresh strawberries
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
Heat oven to 325°. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Place cookies in food processor; process until finely ground. There should be 2 1/4 cups. (Or place cookies in resealable plastic bag; crush with rolling pin.) In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8 minutes or until set; cool on wire rack.
Place strawberries in food processor or blender; process until pureed. Strain through fine mesh strainer into small bowl. Reserve 1 cup puree; save remaining puree for another use, if desired.
In large bowl, beat cream cheese and sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape bowl. Beat in cream, lemon juice and vanilla just until blended.
Reserve 2 1/2 cups batter in another medium bowl. Stir 3/4 cup of the strawberry puree into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved vanilla batter evenly over cheesecake. Drizzle remaining 1/4 cup strawberry puree over top. Pull tip of knife lightly through top of vanilla batter to swirl strawberry puree.* Bake 20 minutes or until edges are puffed and top is dry to the touch. (Strawberry swirl may be moist.)
Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead. Cover and refrigerate.) Store in refrigerator.
Note - Cheesecake may crack slightly where the strawberry puree meets the vanilla batter. Carefully running the knife through the very top only when swirling will help this problem. Makes 12 servings
Last edited by justmecookin on Thu Oct 02, 2008 12:23 pm; edited 1 time in total
justmecookin- Number of posts : 14933
Registration date : 2008-04-23
Location : Germany/USA -
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