Cake: Position a rack in the center of the oven and preheat to 350oF. Lightly butter a 10" diameter springform pan
In a small bowl, whip the egg yolks with an electric mixer at medium speed. Add 1/3 cup sugar in a steady stream. Continue beating 4-7 minutes, until the batter is pale yellow and coats a spoon.
Sift the flour and cocoa powder together; stir in the almonds.
In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Gradually add the remaining 2/3 cup sugar, 1 teaspoon at a time, until the whites form stiff, shiny peaks.
Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Cool completely.
Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool.
Raspberry Cream: Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin & juice in microwave at half power for 30 seconds; stir. Repeat if necessary to dissolve gelatin completely.
Meanwhile, beat the cream with the sugar until stiff peaks begin to form.
Add 2 tablespoons cream to the juice & gelatin, stir. Fold back into cream. Fold in the raspberries.
Raspberry Syrup: Combine water, sugar and remainder of reserved raspberry juice (about 1/2 cup) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil. Remove from heat and cool to room temperature.
Assembly: Using a bread knife, horizontally slice the cake into two layers. Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup. Spread 1/2 cup ganache over bottom layer. Gently spread the raspberry cream over the ganache, making the layer even. Place top layer above cream. Brush well with raspberry syrup. Spread raspberry preserves on top of cake. Pour remaining ganache over the cake, smoothing the sides. Refrigerate at least 2 hours before serving. Garnish with fresh raspberries and whipped cream if desired.
Sift the cake flour and confectioners' sugar together onto a piece of waxed
paper three times; set aside.
In a large mixing bowl, whip the egg whites with an electric mixer at medium
speed until frothy. Add the cream of tartar and beat at high speed, adding
the sugar one tablespoon at a time, until the whites are glossy and stiff,
but not dry. Add the lemon juice and vanilla and mix until just blended.
Transfer the whites into a very large mixing bowl.
In several batches, re-sift the flour mixture over the whites;
Using a large rubber spatula, gently fold in until just blended.
Fold in the raspberries and white chocolate. Scrape the batter into the tube
pan and bake 50 to 55 minutes, until the cake begins to pull away from the
side of the pan. Remove the pan from the oven and invert over the neck of a
bottle to keep it from collapsing. Cool the inverted cake completely.
Turn the cake right-side-up and run a knife between the cake and the side of
the pan to loosen it. Remove the side of the pan (it will still be attached
to the base). Loosen the cake from the pan and invert the cake onto a plate.
Tips:
Cream butter and sugar. Add vanilla and eggs; beat well. Sift together dry
ingredients and add to creamed mixture. Fold in apples. Bake in greased and
floured tube pan for 1 hour at 350 degrees .
Cream together margarine and sugar; add applesauce and vanilla and beat
well.
Sift together dry ingredients and add to creamed mixture, beating well. Stir in
raisins. Spread in large greased baking pan. Combine remaining ingredients and
sprinkle over batter. Bake at 350 degrees for 25 minutes. Cool and cut into
bars.
Unroll crescent rolls and spread with melted butter. Combine sugar, orange
rind and coconut. Sprinkle rolls with coconut mixture. Roll and arrange in
circles in two lightly greased 8" round pans. Bake 30 minutes at 350 degrees .
Meanwhile, combine ingredients for orange glaze or confectioner's sugar icing.
Spread on cooled Christmas Ring and decorate with cherries, nuts, etc.
Freezes nicely.
Mix all ingredients. Bake at 350 degrees for 45 minutes in greased and
floured cake pan. Frost with Cream Cheese Frosting when cool.
Mix sugar, eggs and oil well. Sift together dry ingredients and add to
creamed mixture. Blend well. Stir in remaining ingredients and pour into 9"x13"
pan. Bake at 350 degrees for 45 minutes to an hour. Frost with Cream Cheese
Frosting.
Notes: I substitute pecans for the walnuts
In a small metal bowl set over a saucepan of barely simmering water melt the
chocolate with the water, stirring occasionally, remove the bowl from the heat,
and let the mixture cool.
Into a bowl sift together the flour, the baking soda, and the salt. In the
large bowl of an electric mixer cream together the butter and the sugars until
the mixture is light and fluffy, add the eggs, 1 at a time, beating well after
each addition. Beat in the vanilla and the chocolate mixture. Beat in the
flour mixture and the buttermilk alternately in batches, beginning and ending
with the flour mixture, and beat the batter until it is smooth.
Divide the batter among the prepared pans, smoothing the tops, rap each pan
twice on a hard surface to expel any air bubbles, and bake the layers in the
middle of a preheated 350oF oven for 25 to 30 minutes, or until a tester
comes
out clean. Let the layers cool in the pans on racks for 10 minutes, run a
knife
around the edge of each pan, and invert the layers onto the racks. Remove the
wax paper and let the layers cool completely. The cake layers may be made 2
days in advance and kept, wrapped in plastic wrap, at room temperature.
Make the filling:
Make the frosting:
Assemble the cake:
Combine remaining 3/4 cup sugar, remaining 1/4 cup cocoa and almonds.
Sprinkle over batter.
Carefully pour 2 1/2 cups hot milk over all; do not stir.
Bake in preheated 350oF oven 40-45 minutes or until top is shiny and sauce is
bubbly. Dust with icing sugar and serve immediately with whipped cream or ice
cream and garnish with additional almonds, if desired.
Beat together first 5 ingredients, making sure coffee crystals completely
dissolve. Let cool and add butter and chocolate, mixing well. Add remaining
ingredients and mix well. Pour into greased and floured pan and bake 45 minutes
at 350 degrees.
Cream butter, oil and sugar. Add eggs, vanilla and milk, beating well. Sift
together dry ingredients and mix well with creamed mixture. Fold in zucchini
and
chocolate chips. Bake in greased and floured pan. Bake at 325 degrees for 40-45
minutes or until toothpick comes out clean.
Cream butter and sugar. Add eggs and beat well. Add two cups flour and beat
well. Mix in yogurt and extract. Combine remaining ingredients and mix well.
Butter 10" Bundt pan and dust with cocoa powder. Pour batter into pan. Bake at
350 degrees about an hour or until cake pulls away from edges of pan. Cool in
pan for 20 minutes, remove and finish cooling.
For more swirled effect, layer batter and topping in equal thirds, and
streak with knife.
Cream butter and sugar; add beaten eggs and milk. Sift dry ingredients and
add to creamed mixture (reserve 1/4 cup flour to cover dates and nuts). Cook
nuts and dates in flour; add to creamed mixture with vanilla. Bake in greased,
floured pan at 300 degrees about 45-60 minutes or until set in center.
Filling Suggestions
Kneading the Dough:
Add the remaining sugar, salt, and 2 cold eggs.
Process 1 1/2 minutes or until the dough is smooth, shiny, and cleans
the bowl. Let rest 5 minutes with the feed tube open. Add the butter
in 2 batches and process for 20 seconds after each addition or until
incorporated. (The butter must be soft so as not to over-tax the
motor. If the processor should stall, let it rest 5 minutes.)
First Rise:
Scrape the dough into a lightly buttered bowl. It will be
very soft and elastic. Sprinkle lightly with flour to prevent a crust
from forming. Cover the bowl tightly with plastic wrap and let rise
in a warm place (80F, but not above or dough will taste sour) until
double in bulk, about 2 hours. Refrigerate for at least 30 minutes to
1 hour. Deflate dough by gently stirring it and refrigerate for
another hour.
Redistributing the Yeast:
Turn dough onto a lightly floured surface
and gently press it into a rectangle. Fold into thirds like a
business letter and again press out into a rectangle, lightly flouring
the surface as needed to prevent stickiness. Fold it again into
thirds and dust it lightly with flour on all sides. Wrap it loosely
but securely in plastic wrap and then foil. Refrigerate for 6 hours
to 2 days to allow dough to ripen and harden. Gently deflate the
dough by kneading lightly with floured hands, and press into prepared
pan. Cover the dough loosely with buttered plastic wrap and let rise
in a warm, preferably humid place away from drafts for 1 1/2 to 3
hours or until it has almost tripled in bulk. It will reach the top
of a 2-inch cake pan. Place a baking sheet in the oven and preheat to
425. The hot baking sheet will boost the "oven spring" -- the sudden
expansion of the dough during the first few minutes of baking. Place
the cake pan on the hot baking sheet and bake for 5 minutes. Lower
the temperature to 375 and bake for 20 minutes or until a skewer comes
out clean. Unmold the brioche and cool on a rack. When ready to
complete the cake, trim the top, bottom, and sides with a serrated
knife so that the brioche measures 7 inches by 1 1/2 to 1 3/4 inches.
Place in a 9-inch pan and pour the syrup on top. Let stand for 10
minutes or until the syrup is absorbed, turning cake over as necessary
to aid absorption.
Making the Syrup:
In a small saucepan with a tight-fitting lid
combine the sugar and water and bring to a rolling boil, stirring
constantly. Cover immediately, remove from heat, and cool completely.
Transfer to a liquid measuring cup and stir in the rum. Add water as
needed to total 1 3/4 c syrup.
Blend rum, water, eggs, butter, and pureed mango. Add cake mix and beat
at medium speed for 4 minutes.
Pour batted into prepared pan and bake immediately in a preheated 375oF oven
for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Cool 20 minutes in pan. Loosen and remove from pan onto serving plate.
Meanwhile, prepare the glaze. Place both juices and sugar in a small saucepan
over moderate or high heat. Stir with a wooden spatula until sugar dissolves
and mixture comes to a low boil. Remove from heat and stir in the rum.
When cake is done, set it on a rack to cool. Pierce all over
the top with a cake tester or toothpick. Spoon the hot glaze over the
cake about a Tbsp at a time. When about half the glaze has been
added, use a small spatula or knife to ease the sides of the cake away
from the pan so that glaze can run downward. Continue adding the
glaze and releasing the sides until all the glaze has been absorbed.
Let stand for about 10 minutes, until the bottom of the pan has
cooled. Then invert onto plate. Bang plate & pan against work
surface if necessary to release cake. Let stand for a few hours, then
cover with plastic wrap. Let stand overnight. Cut into thick slices.
Mix dry ingredients; set aside. Cream together sour cream, water, coffee
and vanilla; set aside. Cream butter. Gradually add sugar and beat until
light and fluffy. Add eggs one at a time, beating thoroughly after each
addition. Blend in melted chocolate. Add flour and sour cream mixtures
alternately, beating after each addition until smooth. Pour into greased and
floured 13"x9" pan. Bake at 350 degrees for 30-35 minutes or until toothpick
comes out clean. Cool 10 minutes in pan, then remove to rack and finish
cooling.
Ice with chocolate nut icing.
Toasted Meringue Topping:
In a bowl whisk together the oil, the egg yolks, the orange juice, the zest,
and the vanilla and whisk the mixture into the flour mixture, whisking until
the batter is smooth.
In the large bowl of an electric mixer beat the egg white with a pinch of salt
until they are foamy, add the cream of tartar, and beat the whites until they
hold soft peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat
the whites until they hold stiff glossy peaks. Stir one third of the whites
into the batter to lighten it and fold in the remaining whites gently but
thoroughly.
Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet
and a removable bottom, and bake the cake in the middle of a preheated 325oF
oven for 1 hour, or until a tester comes out clean. Invert the pan immediately
onto a rack and let the cake cool completely in the pan upside down on the
rack.
Run a long thin knife around the outer and tube edges of the pan and turn the
cake out of the pan onto the rack. Using a serrated knife cut the cake in half
horizontally.
Transfer the bottom layer of the cake to a platter, spread some of the frosting
on it, and top it with the remaining layer. Spread the remaining frosting on
the top layer and side of the cake.
For the cake:
In a large bowl with an electric mixer cream the butter with 1 cup of the sugar
and the zest until the mixture is light and fluffy.
In a small bowl whisk together the yolks, the sour cream, and the vanilla until
the mixture is combined well and beat the flour mixture and the yolk mixture
into the butter mixture alternately, beginning and ending with the flour
mixture and beating well after each addition.
In another bowl with cleaned beaters beat the whites with a pinch of salt
until they are foamy, add the cream of tartar, and beat the whites until they
hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time,
beating, and beat the meringue until it holds stiff peaks. Stir about one
third of the meringue into the batter to lighten it, fold in the remaining
meringue gently but thoroughly, and pour the batter into a buttered and
floured 10-inch springform pan, smoothing the top. Bake the cake in the
middle of a preheated 350oF oven for 40 to 45 minutes, or until a tester
comes
out clean.
For the syrup:
Remove the cake from the oven, transfer it in the pan to a rack, and poke the
top immediately all over with a skewer. Brush the top of the cake generously
with half the reserved syrup, letting some of it run down between the cake and
the side of the pan, and let the cake stand for 10 minutes. Run a thin knife
around the edge of the pan, remove the side of the pan, and invert the cake
onto the rack. Poke the cake all over with the skewer and brush it generously
with the remaining syrup. Re-invert the cake onto another rack and let it cool
completely.
The cake may be made 1 day in advance and kept wrapped well in plastic wrap
or in an airtight container at room temperature. Just before serving, sift
the confectioners' sugar over the top of the cake and serve the cake with the
macerated berries and the creme fraiche.
Cake: Grease and lightly flour two 9-inch round cake pans. Combine flour,
baking powder and salt. In a mixer bowl, beat shortening using medium
speed for about 30 seconds. Add sugar and peels; beat until well combined.
Add eggs, one at a time, beating 1 minute after each. Add dry
ingredients, milk, and lemon juice alternately, beating after each
addition. Turn into pans. Bake at 350 for 30 minutes or till done.
Cool 10 minutes in pans. Remove from pans and cool on wire racks.
Split layers horizontally. Spread Lemon Filling between layers.
Cream butter, sugar and egg yolks. Add dry ingredients alternately with sour
cream. Beat egg whites and vanilla until fluffy but not stiff. Fold into
creamed
mixture. Pour into greased Bundt pan or two cake pans. Bake at 350 degrees for
45-60 minutes in Bundt, 30-35 in cake pans. Frost with Cream Cheese
Frosting.
Cream first four ingredients. Add fry ingredients alternately with milk,
beating well. Add vanilla and nuts and mix well. Bake in greased and floured
tube pan at 325 degrees for 1 1/2 hours.
Topping: Mix all together and beat until creamy.
To put the cake together, layer 1/3 of the cookie crumbs followed
by 1/2 the pudding mixture, 1/3/ of the crumbs, the rest of the
pudding mixture and topping with the remaining cookie crumbs.
Refrigerate 10 to 12 hours. About 1/2 hour before serving, remove
from refrigerator and decorate with flowers. Serve by digging out
portions with the trowel.
Prepare pudding mix and chill until ready to assemble. Crumble
white sandwich cookies in small batches in blender, they tend to
stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4
cup cookie crumbs, add a few drops green food coloring and mix using a
fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large
bowl. Toss with half the remaining white cookie crumbs and the chilled
pudding. You probably won't need all of the pudding. Mix it with the
cake and feel it; you don't want it soggy, just moist. Gently combine.
Line new, clean kitty litter box. Put mixture into litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and
heat until soft and pliable. Shape ends so they are no longer blunt,
curving slightly. Repeat with 3 more Tootsie rolls and bury in
mixture.
Sprinkle the other half of cookie crumbs over top. Scatter the
green cookie crumbs lightly over the top, this is supposed to look
like the chlorophyll in kitty litter.
Heat remaining Tootsie Rolls, 3 at a time in the microwave until
almost melted. Scrape them on top of the cake and sprinkle with cookie
crumbs. Or, only spread 5 of the remaining Tootsie Rolls over the top;
take one and heat until pliable, hang it over the side of the kitty
litter box; sprinkling it lightly with cookie crumbs.
Place the box on a newspaper and sprinkle a few of the cookie
crumbs around. Serve with a new pooper scooper.
Beat together butter, sugar and eggs. In separate bowl, sift together dry
ingredients. Add to creamed mixture. Add sour cream and blend well. Pour half
the batter into greased pan. Mix together last four ingredients. Cover batter
with half the topping. Add remaining batter. Cover with remaining topping. Bake
at 350 degrees for one hour.
Cream butter and sugar. Add eggs, beating well after each addition. Add dry
ingredients alternately with sour cream and beat well. Add almond extract and
mix well. Mix sugar, cinnamon and walnuts together for topping. Pour half the
batter into greased tube pan. Spread half the topping over. Add remaining
batter
and cover with remaining topping. Swirl with knife through batter. Bake at 350
degrees for 45 minutes to an hour.
Add more powdered sugar to stiffen frosting if it is to be used for
decorative shapes (flowers, borders, etc.).
Using Basic White Frosting
recipe:
Combine first four ingredients. Mix in brown sugar. Beat together milk, egg
whites and oil and stir into creamed mixture. Bake at 425 degrees for 15-17
minutes.
Mix dry ingredients in large bowl. Mix milk, one can of pineapple, egg
whites
and oil in separate bowl. Combine ingredients and mix. Drain second can of
pineapple and fold into creamed mixture. Bake at 425 degrees for 17 minutes.
In small bowl, combine all cream cheese filling ingredients at medium speed
until well blended. Spoon into crust-lined pan.
In same bowl, combine all lemon filling ingredients at low speed. Carefully
pour over cream cheese filling.
Top with second crust; trim edges. Cut slits in top crust. Brush with 1 teaspoon
reserved egg. Combine 1 teaspoon sugar and nutmeg sprinkle over crust.
Bake at 375oF for 45-55 minutes or until filling is set and crust is golden
brown. Cool completely.
Filling:
Whip the yolks and sugar to the ribbon stage (2-3 minutes), then add remaining
ingredients. Pour into the tart shell and bake for 18-20 minutes. If edges
become too brown, tent pan with foil. Cool before serving.
Cream:
Combine all ingredients. Serve with cooled tart.
Will keep in freezer for about a week.
RK's options: Set aside some of the berries and add them to the pie whole.
Sprinkle thinly sliced almonds atop pie.
Melt chocolate chips with oil. Pour into crusts until each is coated with
thin covering. Set aside to cool. Mix together cheesecake ingredients. Pour
into crusts and bake at 300 degrees about 40 minutes or until set. Cool. Top
with strawberries. Combine glaze ingredients and cook until thickened. Cool
and pour over pies. Chill and garnish with whipped cream before serving.
Line pie crust with 2 cups of large uncooked strawberries, hull side down.
Cut up and cook until thick the remaining berries with sugar, water, cornstarch
and salt. Remove from heat, add butter and stir well. Cool and pour over
strawberries in shell. Refrigerate until ready to serve then garnish with
whipped cream.
Roll out pastry dough into 2 rounds large enough to fit over a 9 inch pie
pan. Line the pie pan with 1 round of dough and spoon the fruit into it,
spreading evenly. Pour any remaining juice over the top. Using the second
round of dough, fit the top crust over the pie, crimp the edges, and cut
several slits in the top for steam to escape.
Bake in a preheated 400oF oven for 30 minutes, or until the crust is browned.
Serve in small pieces, with ice cream if
possible.
Combine brown sugar and flour. Cut in butter until mixture resembles medium
crumbs. Sprinkle 1/2 cup crumb mixture over bottom of pie shell. Add peaches.
Sprinkle with sugar and nutmeg. Beat egg, cream and vanilla; pour over peaches.
Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is
evenly golden brown.
Prepare pastry. It is simplest is to use premade crusts that are found in the refrigerated section. Line a pie pan with one crust.
If you are using fresh cranberries, put them in a saucepan with 1 cup of water
and bring to boil. Continue to boil over low heat until the cranberries begin
to pop. If using canned cranberries, mix with 1/3 cup water in a saucepan and
heat until you can stir the cranberries smoothly. Do not bring to boil.
In a bowl, stir together sugar, flour and spice. In the pie pan, Alternate
layers of apples, cranberries and sugar mixture, beginning and ending with
sugar mixture. Cover with top crust. Cut slits in crust, and seal and slute
edges. Bake 40 to 50 minutes. Cool.
Trim the lower crust even with the edge of the pie plate. Dot apples with
margarine. Moisten edge of lower crust with water. Cover with top crust; trim
1/2-3/4" beyond edge of pan and fold under bottom crust. Press edges together
with fork to make design or flute with fingers. Cut slits in top crust.
Microwave on high for 10 minutes. Bake in preheated 425oF oven 20-25 minutes
until crust is brown and apples tender.
If not using microwave, cover edge of pie with 3-inch wide strip of aluminum
foil. Bake pie at 425oF for 40-50 minutes. Remove the foil for the last 15
minutes of baking.
In medium heavy saucepan over low heat (or double boiler), melt chocolate and
1 cup milk, stirring constantly until smooth. Blend in cornstarch mixture.
Cook over low heat until mixture thickens and boils, stirring constantly.
Boil 1 minute. Blend about 1/4 cup of hot mixture into egg yolks. Gradually
stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3
minutes, stirring constantly.
Remove from heat; stir in margarine and vanilla. Cover surface with plastic
wrap and refrigerate until just cool, about 1 hour.
Spoon filling evenly into crust.
Orange Filling
Serve.
In small saucepan over low heat (or double boiler) melt chocolate with milk,
stirring constantly. Cool at room temperature 1 hour.
In large bowl, beat whipping cream until stiff peaks form. Fold in sugar,
vanilla, pecans and melted vanilla milk chips. Spoon into cooled crust.
Refrigerate 4 hours before serving.
Garnish with grated chocolate or chocolate syrup.
Form the dough into 2 equal balls and flatten one into a thick
disk. Flour your work surface and rolling pin, and roll dough from
center out to sides, turning into a perfect circle about 10 inches in
diameter. (Rolling the dough between two pieces of waxed paper works
pretty well too. -- Ari)
Place the rolling pin in the center of the dough. Fold half over
the pin and transfer to a 9-inch pie plate. Press the dough gently
into the pie plate, fold the rough edges under neatly or trim them.
Wrap second ball of dough in waxed paper and refrigerate (or wrap
tightly and freeze if you're making a single-crust pie -- Ari). Cover
pie plate with a slightly damp kitchen towel and place in
refrigerator.
Preheat oven and prepare filling as specified for whatever filling
recipe you're using. After pie is filled, if you're using the second
crust, roll it to a 9-inch circle. Place it over the filling, trim,
and crimp edge with thumb and forefinger or flute with a fork. Brush
top with melted margarine if desired.
When Evelyn unveiled the dessert at a recent coop dinner, we quickly
understood why the main course had been a large salad. Chocolate Raspberry
Cheesecake with raspberry sauce. It doesn't get much better folks.
I would venture to say that this definitely makes the list of the
best 10 desserts I have ever had. There was a hush as we started to
bite into the cheesecake. A few moans, and then I couldn't bear the
thought of not having the recipe, any longer. Here it is, as it appears
in the Jan. issue of Bon Appétit. Enjoy!
Filling:
Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, and liqueur and beat until well blended.
Add eggs 1 at a time, beating each addition just until combined. Mix in cream.
Pour filling into crust lined pan. bake until filling is almost set but
center still moves slightly when pan is shaken (about 55 minutes). Transfer
to rack.
To Serve:
Serve cheesecake with raspberry sauce and additional berries
separately.Angel Cake
Ari RapkinRaspberry White Chocolate Angel Food Cake
This cake takes a lot of effort, and a lot of equipment, but is well worth it!
Originally From: Chocolatier, March 1997
Serves 12
Karen HaighApple Spice Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesApple Cake
Marni Friedman
Mix the 1/4 cup sugar, the flour, and the baking powder. Cut in the butter.
Combine the egg, vanilla, and sugar. Pour into the dry ingredients and
combine. The dough should be thick but spreadable. Put dough in a greased 9
by 9 inch (approx) pan. Peel and slice the apples. Spread them on top of
the dough. They should make a thick layer. Melt the 1/3 cup butter. Stir
in the sugar and cinnamon. Spread over the apples. Bake 30 minutes at 400oF.Applesauce Spice Cake
Ari RapkinApplesauce Bar Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesBanana Cake
Ari RapkinChristmas Ring
(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family Recipes
Makes two rings.Carrot Cake I
(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family RecipesCarrot Cake II
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesBerta's Carrot Cake
Barry & Evelyn Brumitt
Originally From: The New Basics Cookbook (Silver Palate)
Serving Size: 12
Preparation Time: 1:20
1. Preheat the oven to 350 degrees. Line a 13x9 inch layer cake pan with
waxed paper and grease the paper.
2. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl.
Add the oil, eggs and vanilla and beat well. Then fold in the carrots,
walnuts, coconuts, and pineapple.
3. Pour the batter into the prepared pan. Place on the middle rack of the
oven. and bake until the edges pull away from the sides of the pan and a
toothpick inserted in the center comes out clean. Approximately 1 hour.
4. Cool the cake i the pan for 10 minutes. then invert it over a cake rack
and unmold, remove the waxed paper and continue to cool for 1 hour.
5. Frost the top and sides of the cooled cake with cream cheese frosting, and
then dust the top with confectioner's sugar.
Chocolate-Frosted Devil's Food Cake with Pecan and Coconut Filling
Jody Prival
Line the bottoms of 3 buttered 9 x 1 1/2 inch round cake
pans with rounds of wax paper, butter the paper, and dust the pans with flour,
knocking out the excess.
In a heavy saucepan combine the cream, the granulated sugar, and the butter
and cook the mixture over moderately low heat, stirring, until the sugar is
dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk
mixture into the remaining cream mixture, and cook the mixture over moderately
low heat, whisking, for 10 minutes, or until it is thickened. (Do not let the
mixture boil.) Stir in the vanilla, the pecans, and the coconut and let the
filling cool, stirring occasionally.
In a bowl with cleaned beaters beat together the butter, the cream, the
vanilla, the chocolate, and the confectioners' sugar until the frosting is
fluffy.
On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the
filling, and top the filling with a second layer. Spread the second layer with
34 cup of the remaining filling and top the filling with the remaining layer.
Spread the cake with the frosting and spread the remaining filling on top of
the
cake, letting it drip down the side of the cake. The cake may be assembled 1
day in advance and kept loosely covered and chilled. Let the cake return to
room temperature before serving.Hot Fudge Pudding Cake in Milk Chocolate Sauce
Karen Haigh
Super-easy and super-tasty!Chocolate Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesChocolate Zucchini Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesBlack Death Cake
From Bruce & Jill's Favourite Family RecipesCinnamon Swirl Cake
Ari RapkinDate Cake
From Bruce & Jill's Favourite Family RecipesOrange-Date Cake
Ari RapkinJelly Roll
Ari RapkinLa Brioche Cake
Ari RapkinMango Rum Cake
Sanjiv Singh
This recipe is adapted from one that appeared in the LA Times food
section. The recipe calls for a ready-made cake mix. Keep looking in the
baking section of your grocery store until you find the right one. It's
wonderful served warm with peach ice cream.
10 servingsFlorida Rum Cake
Ari RapkinIrish Whiskey Cake
Ari RapkinMocha Spice Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesTexas Sheetcake
Jody PrivalNutmeg Cake
Ari Rapkin
Orange Chiffon Cake
Jody PrivalOrange Chiffon Cake
Ari RapkinOrange Sponge Cake
Ari RapkinOrange Cranberry Upside Down Cake
Ari RapkinLemon Pudding Cake
Serves 6-8
Ari RapkinOrange Poppy-Seed Cake with Berries and Creme Fraiche
Jody Prival
Yellow Citrus Cake
Ari RapkinPoppy Seed Cake
(from the kitchen of Sue
McCullough)
From Bruce & Jill's Favourite Family RecipesPoppyseed Cake
Ari RapkinBrown Sugar Pound Cake
(from the kitchen of Sue
McCullough)
From Bruce & Jill's Favourite Family RecipesPound Cake
Tasty with Peach Sauce
Ari RapkinPistachio Pudding Cake
Ari RapkinFlowerpot Cake
Serves 10 to 12.
Ari RapkinKitty Litter Cake
Ari RapkinBasic White Cake
Ari RapkinBasic Yellow Cake
Ari RapkinChocolate Chip Coffee Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesBlueberry Coffee Cake
Ari RapkinJewish Coffee Cake
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesDate-Apple Coffee Cake
Ari RapkinSpicy Buttermilk Coffee Cake
Ari RapkinButtermilk Loaf Cake
Ari RapkinFrostings
Chocolate Nut Icing
Jody PrivalCream Cheese Frosting
Jody PrivalCoconut Cream Cheese Frosting
(enough for tops of two round layers)
Ari RapkinSeafoam Frosting
makes enough for top & sides of 9-inch round cake or 10-inch tube
cakeAri RapkinSeven-Minute Frosting
(makes enough for top & sides of 9-inch round cake or 10-inch tube
cake)Ari RapkinDrizzle Icing
enough for a 10-inch tube cake
Ari RapkinBanana Butter Frosting
Ari RapkinButter Frosting
(enough for top & sides of 2-layer round cake)
Try these flavored variations
Ari RapkinBrowned Butter Frosting
Ari RapkinBasic White Frosting
(enough for top & sides of 2-layer round cake)
Try these flavored variations
Ari RapkinFrosting Variations
RapkinMuffins & Cupcakes
Cupid's Cyberspace Cupcakes
Ari RapkinBasic Muffins
From Bruce & Jill's Favourite Family Recipes
Makes 12 muffins.Basic Muffins
Jody PrivalVariations: (Bacon, Cheese, Cranberry, Nut, Date, Upside-Down)
Bacon:
add 1/2 cup crisp dried bacon to dry ingredients
Cheese:
eliminate sugar and add 2/3 cup grated sharp Cheddar cheese to sifted dry
ingredients. Sprinkle with paprika before baking.
Cranberry:
mix 3/4 cup chopped cranberries and 1/4 cup sugar. Add to the dry
ingredients.
Nut:
add 3/4 cup chopped nuts to the sifted dry ingredients.
Date:
add 1/2 cup sliced pitted dates to the sifted dry ingredients.
Upside-down:
in the bottom of each muffin cup place 1/2 teaspoon butter and 1 teaspoon
brown sugar. Add a few nuts or raisins or 1 stewed dried fig or apricot.
Cover
with batter and bake as directed.Coconut and Pineapple Upside-Down Muffins
Jody Prival
Makes 6 muffins.Blackberry Muffins
Jody PrivalPineapple Muffins
From Bruce & Jill's Favourite Family Recipes
Makes 12 muffins.Pies
Taste O' Lemon Cream Tart
Robert Driskill
Originally from Pillsbury Bake-off pies and desserts, April 1993
10 servings of 440 calories
Heat oven to 375oF.Lemon Tart with Grand Marnier Cream
Jody PrivalFrozen Lime Pie
Ari RapkinMile high strawberry pie
Date: Wed, 24 Mar 1993 11:12 EST
From: RDKING@vms.cis.pitt.edu
(Laura Lou Struthers)
From E.L.P.C. Cooks, 1981 Strawberry-Cheesecake Pie
(from the kitchen of Bruce
Maxwell)
From Bruce & Jill's Favourite Family Recipes
Makes 2 pies.Strawberry Pie
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesVegan Pumpkin Pie
From the American Vegetarian Cookbook, by Marilyn Diamond
No cholesterol or saturated fat
Ari RapkinDried Fruit Pie
Jody Prival
(Makes a 9-inch pie, 8 slices)Peach Streusel Pie
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family RecipesCranberry Apple Pie
Sanjiv Singh
For many years I was daunted by the idea of making a pie. Once I got going,
I can't imagine why that was. Here's a simple recipe that is low in sugar. You
can do this one right by making the pastry from scratch and using fresh
cranberries or you can do it the easy way--- canned cranberries and premade
crust.
Makes 8 servings.Apple Pie
Jody PrivalThe Best Apple Pie
Sanjiv Singh
This recipe is one of the reasons our dinner coop will most miss Fritz
Knabe--- Munich is a bit too far to go for apple pie. The ultimate apple pie
from scratch, courtesy of Southern Sideboards.
Should serve 6.Chocolate Orange Layer Pie
Robert Driskill
Nice light pie, great orange chocolate balance! (Originally from Pillsbury Bake-off pies and desserts, April 1993)
8 servings.
In small bowl, combine sugar, cornstarch and salt. Mix well. Stir in 2 tablespoons
milk. Set aside.
In small saucepan, combine gelatin and orange juice concentrate. Stir
over low heat until gelatin dissolves. Cool slightly. In small bowl, combine
whipping cream and powdered sugar, beat until soft peaks form. Fold orange
juice mixture into whipped cream. Spread evenly over chocolate filling.
Refrigerate 1 hour.1/8 recipe is 400 calories
White Chocolate Pecan Mousse Pie
Robert Driskill
A very tasty light pie, from Pillsbury Bake-off Pies and Desserts, April 1993
12 servings of 470 calories.
Melt butter in skillet over medium heat. Stir in pecans. Cook until golden
brown, about 6 minutes, stirring constantly. Cool at room temperature 1 hour.Chocolate Graham Wafer Pie Crust
Jody PrivalFoolproof Piecrust
Jody Prival
Makes two 9" double-crust pies and one 9" shell (5 single crusts).Pastry for Double Crust Pie
Bruce Maxwell
(Originally from the Southern Living Cookbook)Pie Crust
Sanjiv Singh
Mix dry ingredients together. Cut shortening into dry ingredients until
mixture is the consistency of coarse meal. Combine vinegar and egg and add
enough water to make one cup liquid. Add liquid to dry ingredients and mix
until dough forms a ball. Divide dough and pat out with hands into desired
shape on floured sheet of wax paper. Put another floured sheet on top and
smooth with rolling pin. Transfer to pie dish using the wax paper. Yields five
or six 9-inch crusts. Store unused dough (in rolled-out crusts or in balls) in
freezer, tightly wrapped.Sweet Whole Wheat Crust
From the American Vegetarian Cookbook, by Marilyn Diamond
a few modifications by Ari Rapkin
Makes 2 9-inch crusts, or 1 double crust
Ari RapkinGraham Cracker Crust
Ari RapkinCookie Crumb Crust
Ari RapkinNut Piecrust
Karen Haigh
Originally from Bon Appetit 1991 Yearbook
Serves 12
Preheat oven to 350oF. Finely chop all nuts with sugar in processor. Add
butter and blend until well combined. Press mixture firmly onto sides and
then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Place crust in freezer 10 minutes. Bake crust until light brown, about 20
minutes. Transfer to rack, cool completely.Desserts
Cheesecakes
Raspberry Chocolate Cheesecake
(12 servings)
Sanjiv Singh
Recipe from Emeril Lagasse, New Orleans chef.
If you use a bought pie crust, this recipe makes enough filling for two pies.