Cakes


Chocolate Raspberry Cream Cake

Karen Haigh
Inspired from Chocolatier, October 1996
This is a challenging dessert, but well worth the effort! It would make a wonderful wedding cake!
Serves 12

6 large eggs, separated
1 cup sugar, divided
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup finely ground almonds

12 ounces semi-sweet chocolate, coarsely chopped
1 cup heavy cream

1 12-ounce bag frozen raspberries, thawed.
1 1/2 teaspoons unflavoured gelatin
1 cup heavy cream
1/4 cup icing (confectioner's) sugar

1/2 cup water
1/4 cup sugar

1/4 cup seedless raspberry preserves
raspberries
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.

Angel Cake

Ari Rapkin

1 1/2 c sifted powdered sugar
1 c sifted cake flour (can use all-purpose)
1 1/2 c egg whites (11 or 12 large)
1 1/2 tsp cream of tartar
1 tsp vanilla
1/4 tsp salt
1 c granulated sugar

Sift together powdered sugar and flour. Repeat twice more. In a large mixer bowl beat egg whites, cream of tartar, vanilla, and salt at medium speed until soft peaks form. Gradually add granulated sugar, about 2 Tbsp at a time. Continue beating until stiff peaks form. Sift about 1/4 of the flour mixture over white, and fold in lightly by hand. If bowl is too full, transfer to larger bowl. Fold in remaining flour mixture by fourths. Turn into an ungreased 10-inch tube pan. Bake at 350 on lowest rack for 40 minutes or until cake tests done. Invert cake in pan and cool completely. Loosen cake from pan before removing.

Raspberry 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 Haigh

1 cup cake flour
1 1/2 cups confectioners' (icing) sugar
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3/4 cup fresh raspberries
5 ounces white chocolate, chopped
Position a rack in the center of the oven and preheat to 325oF. Have ready a 10-inch tube pan (preferably with removable bottom).

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:

  1. Make sure the egg whites are at room temperature. Cold eggs do not incorporate air as quickly and will not whip to their optimum capacity.
  2. Sifting the flour a minimum of 4 times allows the flour to incorporate into the egg mixture easily so that the egg whites do not deflate.
  3. The addition of an acid (e.g. cream of tartar, lemon juice) produces a whiter cake and stabilizes the egg white.
  4. Due to the tender and light structure of angel food cakes, it is imperative that all ingredients are measured precisely.
  5. Because of its low protein content and fine particles, cake flour is preferred over all-purpose flour and produces a more delicate, tender cake. (But all-purpose flour can be used).
  6. Add extracts (vanilla) at the last moment of whipping the whites. Adding them too soon will interfere with the volume of the whites.

Apple Spice Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1 cup butter
2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
3 cups chopped apple

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 .

Apple Cake

Marni Friedman
2 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/4 cup butter
2 eggs
1 teaspoon vanilla
1/2 cup milk
6 large apples (or equivalent in plums, peaches, or mixed fruit)
2 cups sugar
1 tablespoon cinnamon
1/3 cup butter
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 Rapkin

2 1/2 c all-purpose flour
1 1/2 c baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
3/4 tsp nutmeg
1/2 c butter or margarine
2 c sugar
2 eggs
1 16-oz jar applesauce
3/4 c raisins
1/2 c chopped nuts

Grease and lightly flour a 13x9x2 cake pan. Combine flour, baking soda, baking powder, salt, and spices. In a mixer bowl beat butter at medium speed about 30 seconds. Add sugar and beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and applesauce alternately, beating at low speed after each addition. Stir in raisins and nuts. Turn into pan. Bake at 350 for 45 minutes or until cake tests done. Cool on a wire rack.

Applesauce Bar Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1 cup sugar
1/2 cup margarine
1 cup applesauce
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 cup raisins
1/2 cup crushed cornflakes

Topping:
1/2 cup chopped nuts
1/4 cup sugar
2 tbsps melted butter
1/2 cup chocolate chips

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.

Banana Cake

Ari Rapkin

2 1/2 c all-purpose flour
1 1/2 c sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c shortening
1 c mashed ripe banana
2/3 c buttermilk or sour milk
2 eggs
1 tsp vanilla

Grease and lightly flour 2 9-inch round cake pans. In a mixer bowl combine the flour, sugar, baking powder, baking soda, and salt. Add shortening and banana; beat at low speed until combined. Add buttermilk or sour milk, eggs, and vanilla. Beat 2 minutes at medium speed. Turn batter into pans. Bake at 350 for 30 minutes or until cake tests done. Cool 10 minutes in pans. Remove from pans and cool on wire racks.

Christmas Ring

(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family Recipes
Makes two rings.

Ring:
2 pkgs crescent rolls
2 tablespoon melted butter
2/3 cup sugar
2 tablespoons grated orange rind
2/3 cup toasted coconut

Orange Glaze:
1/8 cup sugar
1/8 cup orange juice
1 1/2 tablespoon butter

Confectioner's Sugar Frosting:
3 1/2 cups confectioner's sugar
1/4 cup hot orange juice
1/3 cup melted butter

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.

Carrot Cake I

(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family Recipes

2 cups flour
2 cups sugar
2 teaspoon baking soda
1 teaspoon salt
4 eggs
1 1/2 teaspoon cinnamon
1 1/4 cups vegetable oil
2 small jars baby food carrots

Mix all ingredients. Bake at 350 degrees for 45 minutes in greased and floured cake pan. Frost with Cream Cheese Frosting when cool.

Carrot Cake II

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

2 cups sugar
2 eggs
1 cup vegetable oil
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
1 cup chopped walnuts
3 cups grated raw carrot

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.

Berta's Carrot Cake

Barry & Evelyn Brumitt
Originally From: The New Basics Cookbook (Silver Palate)
Serving Size: 12
Preparation Time: 1:20
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs beaten
2 teaspoons vanilla
1 1/3 cups carrots cooked, pureed
1 cup walnuts chopped
1 cup coconut shredded
3/4 cup pineapple canned, crushed
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.

Notes: I substitute pecans for the walnuts

Chocolate-Frosted Devil's Food Cake with Pecan and Coconut Filling

Jody Prival

For the cake layers:
4 oz. unsweetened chocolate, chopped
1/2 cup water
3 cups cake flour (not self-rising)
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup buttermilk

For the filling:
1 cup heavy cream
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter
3 large egg yolks, beaten lightly
1 teaspoon vanilla
1 cup pecans, chopped fine and lightly toasted
1 1/3 cups sweetened flaked coconut, toasted lightly

For the frosting:
5 tablespoons unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon vanilla
2 oz. unsweetened chocolate, melted and cooled
2 cups confectioners' sugar
Make the cake layers:
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 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:
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.

Make the frosting:
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.

Assemble the cake:
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!

1 cup all purpose flour
1 1/2 cups sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup unsweetened cocoa powder, divided
1/2 cup milk
1 teaspoon vanilla
1/2 cup finely chopped almonds (optional)
2 1/2 cups hot milk
icing sugar (powdered sugar)

Combine flour, 3/4 cup sugar, baking powder and salt in a 13x9x2" ungreased rectangular cake pan. Combine butter and 1/4 cup cocoa; add to dry ingredients along with 1/2 cup milk and vanilla; mix well with fork.

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.

Chocolate Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

2 cups sugar
2 eggs
3 tablespoons instant coffee crystals
2 cups hot water
1 teaspoon vanilla
2/3 cup butter
4 squares baking chocolate
2 2/3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda

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.

Chocolate Zucchini Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1/2 cup soft butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
2 1/2 cups flour
4 tablespoons cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups finely ground zucchini
1/4 cup chocolate chips

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.

Black Death Cake

From Bruce & Jill's Favourite Family Recipes

1 lb butter, softened
3 cups sugar
6 eggs
3 1/2 cups flour
1 cup cocoa
1 cup plain, non-fat yogurt
2 teaspoons vanilla extract
2 teaspoons baking powder

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.

Cinnamon Swirl Cake

Ari Rapkin

1/2 cup chopped nuts
1/2 + 2 cups sugar
2 tsp ground cinnamon
3 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 pint sour cream
2 tsp baking soda
1 cup butter or margarine
4 eggs
1 tsp vanilla

Combine nuts, 1/2 cup sugar, and cinnamon and set aside for topping. Mix flour, baking powder, and salt. Combine sour cream and soda. Cream butter and 2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Gradually add flour mixture alternately with sour cream mixture, beginning & ending with flour mixture. Spoon 2/3 of the batter into a greased 10-inch tube pan. Top with 1/2 of the nut mixture. Add remaining batter and nut mixture. Bake at 350 for 1 hour or until cake just begins to pull away from the sides of the pan. Cool in pan 15 minutes. Remove from pan and finish cooling on rack.

For more swirled effect, layer batter and topping in equal thirds, and streak with knife.

Date Cake

From Bruce & Jill's Favourite Family Recipes

2 tablespoons butter
1 cup sugar
1/2 cup milk
3 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pitted dates
1 cup chopped nuts
1 teaspoon vanilla

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.

Orange-Date Cake

Ari Rapkin

1/2 c orange juice
2 tsp shredded orange peel
1/2 c pitted dates, chopped (can substitute raisins)
2 c all-purpose flour
1/2 c sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 c milk
1/2 c oil
1 beaten egg
1/2 c chopped walnuts
1/2 c packed brown sugar
2 Tbsp butter or margarine, softened
1 tsp cinnamon

Combine orange juice, orange peel, and dates or raisins. Let this soak while preparing the rest of the cake batter. Stir together flour, sugar, baking powder, and salt. Make a well in the center. Combine milk, oil, and egg; add all at once to the dry ingredients. Stir just until mixed. Add orange juice mixture. Stir just until blended. Spread evenly in a greased 11x7x1 1/2 inch baking pan. Combine walnuts, brown sugar, butter and cinnamon. Sprinkle over batter. Bake at 375 for about 30 minutes.

Jelly Roll

Ari Rapkin

1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 eggs, separated
1/2 tsp vanilla
5/6 c granulated sugar, divided
sifted powdered sugar
1/2 c jelly, jam, or other filling

Grease and lightly flour a 15x10x1 jelly roll pan. Stir together flour, baking powder, and salt. In a small mixer bowl beat egg yolks and vanilla at high speed 5 minutes until thick and lemon colored. Gradually add 1/3 c sugar, beating until sugar dissolves. Thoroughly wash beaters. In large mixer bowl, beat egg whites at medium speed until soft peaks form. Gradually add remaining 1/2 c sugar. Continue beating until stiff peaks form., Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture; fold in gently, just till combined. Spread batter evenly into pan. Bake at 375 for 12 to 15 minutes or until done. Immediately loosen edges of cake from pan and turn out onto a towel sprinkled with sifted powdered sugar. Starting with narrow end, roll warm cake and towel together (towel keeps cake from sticking to itself). Cool on a wire rack. Unroll cake and spread it with jelly, jam, or other filling to within 1 inch of edges. Roll up the cake and refrigerate (freeze if filling requires).

Filling Suggestions

pudding or custard
pie filling
whipped cream (plain or blended w/ fruit)
softened ice cream or frozen yogurt

La Brioche Cake

Ari Rapkin

2 1/2 Tbsp water
2 Tbsp sugar
2 packed tsp fresh yeast OR 1 1/2 tsp dry yeast (not rapid-rise)
about 1 1/2 c unsifted bread flour
1/2 tsp salt
1 large egg, room temp
2 large eggs, cold
10 Tbsp unsalted butter


3/4 c sugar
1 1/4 c water
6 Tbsp dark rum

Proof the yeast: In a small bowl, combine warm water (100F for fresh yeast, 110F for dry yeast), 1/2 tsp sugar, and yeast. Set aside in a draft-free spot for 10 to 20 minutes. If mixture is not full of bubbles by this time, the yeast is too old. Place 1/3 c flour and 1 egg in food processor with dough blade. Process a few seconds until mixed. Add the yeast mixture and stir with a rubber scraper until smooth. Sprinkle the remaining flour over the mixture but do not mix it in. Cover and let stand for 1 1/2 to 2 hours.

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.

Mango 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 servings

1 cup peeled mango, diced
1 (18.5 oz) box of "butter recipe golden cake mix"
3 eggs
1/2 cup pureed ripe mango
1/4 cup butter, softened
1/2 cup light rum
1/6 cup water

Spray the bottom of a 10 inch tube or bundt pan with a non-stick vegetable spray; or grease with margarine and dust with flour. Arrange mango cubes in the bottom of the pan.

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.

Florida Rum Cake

Ari Rapkin

2 1/2 c sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter
1 c granulated sugar
2 eggs
1 c buttermilk
grated rind of 1 large lemon
grated rind of 2 large oranges
1 cup walnuts, chopped

Glaze: 3 Tbsp lemon juice
1/2 c orange juice
1 c granulated sugar
5 Tbsp dark rum

Butter an 8 to 10-cup bundt pan. Dust the pan with fine, dry bread crumbs and tap out excess. Sift together flour, baking powder, baking soda, and salt. Set aside. In large mixer bowl, beat the butter until soft. Add sugar, beating well. Add the eggs, one at a time, beating well after each. On low speed, add the dry ingredients alternately with buttermilk, beating only until smooth after each addition. Stir in the rinds and then the nuts. Turn into prepared pan and smooth the top. Bake at 350, on a rack 1/3 up from the bottom of the oven, for 55 to 60 minutes or until the top springs back sharply when it is lightly pressed with a fingertip.

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.

Irish Whiskey Cake

Ari Rapkin

2 c sifted all-purpose flour
1 tsp baking powder
1/4 tsp mace
1/4 tsp salt
grated rind of 2 lemons
1 Tbsp + 1 tsp lemon juice
5 oz (1 1/4 sticks) unsalted butter
1 tsp vanilla extract
1 c packed light brown sugar
2 eggs, separated
1/2 c Irish whiskey
1/2 c diced candied orange peel
1/2 c light raisins
1 Tbsp caraway seeds
3/4 c pecans, chopped
about 1 Tbsp extra butter

Butter a 6-cup loaf pan. Dust it with fine, dry bread crumbs, then tap out excess crumbs. Sift together the flour, baking powder, mace, and salt. Set aside. Mix lemon rind and juice, and set aside. In a large mixer bowl, cream the butter. Add vanilla and sugar, beating well. Beat in the egg yolks. On low speed, add the sifted dry ingredients alternately with the whiskey, beating after each addition only until incorporated. Stir in lemon rind and juice, candied orange peel, raisins, caraway seeds, and pecans. In a small bowl, beat the egg whites until they hold a shape but are not stiff and dry. Fold them into the batter. Turn batter into prepared pan and smooth the top. Then use spatula or spoon to form a shallow trench lengthwise down the middle of the cake. (This makes top of cake more level when baked.) Bake at 350, on a rack 1/3 up from bottom of oven, for 1 1/4 hours or until cake tests done. Be careful not to under-bake. While baking, if the cake begins to darken too much, cover it loosely with foil. As soon as cake is done, remove from oven and spread softened butter over the top. Let the cake stand in the pan on a rack for about 20 minutes. Then invert onto another rack, then back onto first, so that cake cools upright without the pan. Wrap and refrigerate or freeze before slicing.

Mocha Spice Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup water
1 tablespoon instant coffee crystals
1/2 teaspoon vanilla
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 squares baking chocolate

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.

Texas Sheetcake

Jody Prival

2 cups sugar
2 cups sifted flour
1/2 teaspoon salt
6 tablespoon cocoa
1/2 lb. margarine
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup buttermilk or 1/2 cup milk + 1 1/2 teaspoon vinegar

Sift the sugar, flour, and salt into a large bowl. Melt together the margarine, cocoa, and 1 cup water. Bring the cocoa mixture to a rapid boil and pour over the flour and sugar. Stir well. Add the buttermilk, vinegar, eggs, vanilla, and baking soda. Mix well and pour into a greased and floured 16x11 pan. Bake 20-25 minutes at 400oF.

Ice with chocolate nut icing.

Nutmeg Cake

Ari Rapkin

2 c all-purpose flour
2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine
1/4 c shortening
1 1/2 c sugar
1/2 tsp vanilla
3 eggs
1 c buttermilk or sour milk
1/2 c flaked coconut

Grease and lightly flour a 13x9x2 cake pan. Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans. Bake at 350 for about 30 minutes or until cake tests done. Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden. Cool on wire rack and store in refrigerator.

Toasted Meringue Topping:

2 egg whites
1/2 tsp vanilla
3/4 c packed brown sugar

In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks.

Orange Chiffon Cake

Jody Prival

2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 tablespoons vanilla
9 large egg whites
1 teaspoon cream of tartar

Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt.

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.

2 cups well-chilled heavy cream
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 teaspoons freshly grated orange zest
1/4 cup sugar

In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, and a pinch of salt until the mixture holds stiff peaks.

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.

Orange Chiffon Cake

Ari Rapkin

2 c sifted all-purpose flour
1 1/2 c sugar
3 tsp baking powder
1 tsp salt
1/2 tasteless vegetable oil
7 large eggs, separated
finely grated rind of 2 lemons
finely grated rind of 3 oranges
3/4 c orange juice
1/2 tsp cream of tartar
powdered sugar (optional)

  1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing: oil, egg yolks, lemon and orange rinds, orange juice. With a large wire whisk, beat until smooth. Set aside.

  2. In a large mixer bowl, beat the egg whites with the cream of tartar until they hold a stiff peak. Then beat 1 minute more. Do not beat until dry. In 3 additions, fold about 3/4 of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture, handling no more than necessary.

  3. Gently pour batter into a 10 x 4 tube pan (must be a 2-piece pan, NOT non-stick). Bake at 325, on a rack 1/3 up from bottom of oven, for 55 minutes. Then increase temperature to 350 and bake for 10 to 15 minutes more, until the top springs back when lightly pressed with a fingertip. Immediately hang the pan upside down over a funnel or narrow bottle neck. Allow to cool completely. If freezing the cake, freeze it in the pan.

  4. To remove the cake from the pan, use a thin sharp knife to cut all the way around the sides of the cake and around the tube. Remove the sides of the pan, then cut the bottom of the cake loose from the pan. Invert the cake onto a plate, leaving it upside down. Sprinkle with powdered sugar through a sieve, if desired.

Orange Sponge Cake

Ari Rapkin

1 1/4 c all-purpose flour
1 1/2 c sugar, divided
6 eggs, separated
1 Tbsp grated orange peel
1/2 c orange juice
1 tsp cream of tartar

Combine flour and 1/3 c sugar. In a small mixer bowl, beat egg yolks at high speed 6 minutes or until thick. Combine orange peel and juice; add to yolks, beating at low speed until combined. Gradually add 2/3 c sugar and salt, beating at medium speed until sugar dissolves. Gradually add 1/4 of the flour mixture to yolk mixture, beating at low speed until combined. Repeat with remaining flour, 1/4 at a time, beating a total of 2 minutes. Thoroughly wash beaters. Combine egg whites and cream of tartar; beat at medium speed until soft peaks form. Gradually add remaining 1/2 c sugar, beating until stiff peaks form. Stir 1 c of the whites into yolk mixture. By hand, fold yolk mixture into remaining whites. Turn into an un greased 10-inch tube pan. Bake at 325 about 60 minutes. Invert cake in pan and cool completely. Loosen cake from pan before removing.

Orange Cranberry Upside Down Cake

Ari Rapkin

valencia orange slices, 3/8" thick
1 to 1 1/2 cup fresh cranberries
3/4 cup light brown sugar
6 oz. unsalted butter
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
2/3 cup milk, room temperature
1 egg, lightly beaten
2 tsp chocolate extract
1/4 tsp vanilla extract

Drop orange slices and cranberries into boiling water, reboil, drain, and set aside. Combine 1/2 cup brown sugar, 2 oz. butter and 1 Tbsp water. Heat, stirring until blended. Pour into buttered 9" nonstick cake pan. Sift together flour, baking powder, salt, and sugar. Melt 4 oz. butter in a saucepan. Remove from heat and beat in milk, egg, and extracts. Combine with flour mixture and beat until smooth. Place orange slices in cake pan and fill spaces with cranberries. Sprinkle 1/4 cup brown sugar evenly over fruit, then spoon cake mixture on top. Bake in 350 degree oven until golden and a toothpick comes out clean, 35-40 min. Cool 6-8 min, then invert onto serving plate. Serve warm with whipped cream.

Lemon Pudding Cake

Serves 6-8
Ari Rapkin

3/4 c sugar
1/4 c all-purpose flour
dash salt
3 Tbsp butter, melted
1 1/2 tsp finely shredded lemon peel
1/4 c lemon juice
3 beaten egg yolks
1 1/2 c milk
3 egg whites

In large mixing bowl combine sugar, flour, and salt. Stir in butter, lemon peel, and lemon juice. In small bowl combine eggs, milk; add to flour mixture. In a mixer bowl beat egg whites to stiff peaks. Gently fold egg whites into lemon batter. Turn into an ungreased 8x8x2 baking pan. Place in a larger pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake in a 350 oven for 35 to 40 minutes or till top is golden and springs back when touched. Serve warm or chilled in individual dessert dishes.

Orange Poppy-Seed Cake with Berries and Creme Fraiche

Jody Prival

For the cake:

1 1/2 cups cake flour (not self-rising)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/4 cup poppy seeds
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/4 cups sugar
2 teaspoons freshly grated orange zest
4 large eggs, separated
2/3 cup sour cream
2 teaspoons vanilla
1/4 teaspoon cream of tartar

Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds.

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:

1 cup fresh orange juice
1/4 cup plus 2 tablespoons Grand Marnier or other orange-flavored liqueur
3 tablespoons sugar
1/4 cup julienne strips of orange zest
3 cups mixed berries
confectioners' sugar for sifting over the cake
creme fraiche as an accompaniment

In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat. Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.

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.

Yellow Citrus Cake

Ari Rapkin

Cake:
2 c all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
2/3 c shortening
1 1/2 c sugar
1 Tbsp grated orange peel
1 1/2 tsp grated lemon peel
3 eggs
2/3 c milk
2 Tbsp lemon juice

Lemon Filling:
3/4 c sugar
2 Tbsp cornstarch
dash salt
3/4 c cold water
2 beaten egg yolks
1 tsp grated lemon peel
3 Tbsp lemon juice
1 Tbsp butter

Filling: In saucepan, combine sugar, cornstarch and salt. Stir in water. Add egg yolks, lemon peel, and lemon juice. Cook and stir till bubbly. Cook 1 minute more, then stir in butter. Cover surface with waxed paper and cool thoroughly before using.

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.

Poppy Seed Cake

(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family Recipes

1 1/2 cups sugar
1/2 cup butter
4 egg yolks
2 cups flour
1 teaspoon baking soda
3/4 cup poppy seeds
1 1/4 cups sour cream
4 egg whites
1 teaspoon vanilla

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.

Poppyseed Cake

Ari Rapkin

1 1/2 c all-purpose flour
1 1/2 c whole wheat flour
1/3 c poppy seeds
2 1/2 tsp baking soda
1/2 tsp salt
3/4 c butter or margarine
1 1/2 c honey
1 tsp vanilla
4 eggs
1/2 c buttermilk or sour milk
1 small banana, mashed
1/2 c raisins

Grease and lightly flour a 10-inch tube pan. Combine flours, poppy seeds, baking soda, and salt. Beat butter about 30 seconds at medium speed. Add honey and vanilla; beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Combine buttermilk or sour milk and banana. Add dry ingredients and buttermilk mixture alternately to egg mixture, beating after each addition. Stir in raisins. Turn into pan and spread evenly. Bake at 350 for 50 to 55 minutes or until cake tests done. Cool 15 minutes in pan. Invert onto a wire rack and remove pan. Cool thoroughly.

Brown Sugar Pound Cake

(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family Recipes

1 lb light brown sugar
1 cup white sugar
5 eggs
3 sticks softened butter (3/4 pound)
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped walnuts

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.

Pound Cake

Tasty with Peach Sauce
Ari Rapkin

1 cup butter or margarine
4 eggs
2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 1/2 teaspoons vanilla

Bring butter and eggs to room temperature. Grease and lightly flour a loaf pan. Stir together flour, baking powder, salt, and nutmeg. In a large mixer bowl beat the butter or margarine at medium speed for about 30 seconds. Gradually add sugar, beating 6 minutes or until fluffy. Add vanilla. Add the eggs, one at a time, beating 1 minute after each and scraping bowl frequently. Gradually add dry ingredients to butter mixture, beating at low speed just until thoroughly combined. Turn batter into pan. Bake at 325 for 55 to 65 minutes or until cake tests done. Cool 15 minutes in pan. Remove from pan and cool on wire rack.

Pistachio Pudding Cake

Ari Rapkin

1 pkg white cake mix
1 pkg instant pistachio pudding
1 cup club soda
1/2 cup finely chopped walnuts
1/2 cup oil
4 eggs

Topping
1 pt heavy cream
1 pkg instant pistachio pudding
3/4 cup milk
2 tsp sugar

Cake: Blend eggs, oil and club soda. Add cake mix and pudding. Beat until creamy. Add chopped nuts. Preheat oven to 350 degrees. Bake in a greased and floured tube pan 45 to 50 minutes.

Topping: Mix all together and beat until creamy.

Flowerpot Cake

Serves 10 to 12.
Ari Rapkin

1 medium-size flower pot (about 8 inches in diameter works well, or use two small pots about 6 inches in diameter)
1 garden trowel
3 large gummy or plastic worms
plastic flowers
1 16-ounce bag Oreo cookies
1/2 cup (1 stick) butter or margarine, softened
1 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla
2 4-serving-size boxes instant chocolate-fudge flavor pudding
3 cups milk
1 12-ounce tub whipped topping, thawed

Crush cookies until they resemble potting soil, set aside. Cream butter, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended, then fold in the whipped topping. Gently fold cream cheese and pudding mixtures together.

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.

Kitty Litter Cake

Ari Rapkin

1 spice or German chocolate cake mix
1 white cake mix
1 pkg white sandwich cookies
1 large pkg vanilla instant pudding mix
green food coloring
12 small Tootsie Rolls
1 new kitty litter box
1 new kitty litter box liner
1 new pooper scooper

Prepare cake mixes and bake according to directions (any size pans).

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.

Basic White Cake

Ari Rapkin

2 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
3/4 c shortening
1 1/2 c sugar
1 1/2 tsp vanilla
1 c milk
5 egg whites

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 vanilla and beat until fluffy. Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition. Wash beaters. In a small mixer bowl, beat egg whites until stiff peaks form. Gently fold into batter. Turn into pans. Bake at 375 about 20 minutes or until cake tests done. Cool 10 minutes in pans. Remove from pans and cool on wire racks.

Basic Yellow Cake

Ari Rapkin

2 3/4 c all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1/2 c butter or margarine
1 3/4 c sugar
1 1/2 tsp vanilla
2 eggs
1 1/4 c milk

Grease and lightly flour two 9-inch round cake pans. Combine flour, baking powder, and salt. Beat butter about 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and milk alternately, beating after each addition. Turn into pans. Bake at 375 for 30 to 35 minutes or until cake tests done. Cool 10 minutes in pans. Remove from pans and cool on wire racks.

Chocolate Chip Coffee Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

2 sticks butter (1/2 pound)
3 eggs
1 cup sugar
3 cups flour
16 oz sour cream
pinch salt
3 teaspoons baking powder
1 teaspoon baking soda

Topping:
1/4 cup sugar
1/2 cup chopped walnuts
dash cinnamon
1/2 cup miniature chocolate chips

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.

Blueberry Coffee Cake

Ari Rapkin

1 1/4 c sugar, divided
1/2 c shortening
1 egg
2 1/2 c all-purpose flour, divided
2 1/2 tsp baking powder
1/4 tsp salt
1/2 c milk
2 c blueberries
1/2 tsp cinnamon
1/4 c butter or margarine

Beat 3/4 c sugar and shortening until light and fluffy. Add egg and beat well. Stir together 2 c of flour, baking powder, and salt. Add flour mixture and milk alternately to beaten mixture. Beat till smooth after each addition. Spread in greased 8x8x2 or 9x9x2 baking pan. Top with blueberries. Combine the remaining 1/2 c flour, 1/2 c sugar, and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over blueberries. Bake at 350 for 45 to 50 minutes. Cut into squares and serve warm.

Jewish Coffee Cake

(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1/4 lb butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon almond extract

Topping:
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts

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.

Date-Apple Coffee Cake

Ari Rapkin

1 Tbsp instant coffee (can use decaf)
1 c boiling water
1 1/3 c pitted dates, chopped (can substitute raisins)
2 medium apples
2 1/4 c all-purpose flour
3/4 c packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 beaten egg
1/2 c chopped walnuts
2 tbsp butter or margarine, melted

Dissolve coffee crystals in boiling water. Pour over dates and set aside. Peel, core, and shred the apples. In a large mixing bowl, stir together the flour, brown sugar, baking powder, salt, and baking soda. Combine egg, apples, walnuts, melted butter, and coffee-datte mixture. Add to dry ingredients, stirring just till moistened. urn into a greased 9x5x3 loaf pan. Bake at 350 for 60 to 65 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan and cool on wire rack.

Spicy Buttermilk Coffee Cake

Ari Rapkin

2 1/2 c all-purpose flour
2 c packed brown sugar
1/2 tsp salt
2/3 c shortening
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 c buttermilk or sour milk
2 beaten eggs
1/3 c chopped nuts

Combine flour, brown sugar, and salt. Cut in shortening until mixture is crumbly. Set aside 1/2 c of crumb mixture. To remainder, add baking powder, baking soda, and spices. Mix well. Add buttermilk or sour milk and eggs. Mix well. Pour into two round cake pans. Combine reserved crumbs with nuts and sprinkle over batter. Bake at 375 for 20 to 25 minutes. Serve warm.

Buttermilk Loaf Cake

Ari Rapkin

3 c sifted all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter
1 1/2 tsp vanilla extract
2 c sugar
4 large eggs
1 c buttermilk
finely grated rind of 2 or 3 lemons

Butter a 10-cup loaf pan. Dust with fine, dry bread crumbs, and tap out excess crumbs. Sift together flour, baking powder, baking soda, and salt. Set aside. In a large mixer bowl, cream the butter. Beat in vanilla. Add sugar and beat only until well mixed. Add the eggs one at a time, beating only until incorporated. Beat for about 1 minute more. On low speed, add the dry ingredients alternately with the buttermilk, beating until incorporated after each addition. Stir in grated rind. Turn into prepared pan and shake the pan a bit to level. Bake at 325, on a rack 1/3 up from bottom of oven, for 1 hour and 30 to 35 minutes, or until cake tests done. The top will be richly brown. Let cool in the pan for 10 to 15 minutes. Invert onto a rack, then again onto first rack, so that cake cools upright without the pan. Wrap and refrigerate (or freeze for about an hour) before serving.


Frostings


Chocolate Nut Icing

Jody Prival

6 tablespoon butter
1/4 cup cocoa
4 1/2 tablespoon milk
3 1/2 cup confectioners' sugar
1/2 cup nuts
1/2 tablespoon vanilla

Mix together the butter, cocoa, and milk in a saucepan. Bring to a boil and remove from heat. Add sugar, nuts, and vanilla. Beat well and spread on cake while still hot. Leave cake in pan to ice and cool.

Cream Cheese Frosting

Jody Prival

1 8 oz. pkg. cream cheese, softened
1/2 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk

Combine all ingredients, mix until smooth.

Coconut Cream Cheese Frosting

(enough for tops of two round layers)
Ari Rapkin

1 3-ounce package cream cheese
1/4 c butter or margarine
1 tsp vanilla
2 c sifted powdered sugar
1/2 c shredded coconut
chopped nuts (optional)

In mixer bowl, beat together cream cheese, butter or margarine, and vanilla until light and fluffy. Gradually add powdered sugar, beating till smooth. Beat in coconut. Spread over cooled cake. Sprinkle with chopped nuts if desired. Store leftover frosting in the refrigerator, tightly covered.

Seafoam Frosting

makes enough for top & sides of 9-inch round cake or 10-inch tube cakeAri Rapkin

1 1/4 c packed brown sugar
1/4 c cold water
2 egg whites
2 tsp light corn syrup or 1/4 tsp cream of tartar
dash salt
1 tsp vanilla

In the top of a double boiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and salt. Beat 30 seconds on low speed. Place over boiling water (upper pan should not touch water). While beating constantly on high speed, cook about 7 minutes or till frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes or until of spreading consistency.

Seven-Minute Frosting

(makes enough for top & sides of 9-inch round cake or 10-inch tube cake)Ari Rapkin

1 1/2 c granulated sugar
1/3 c cold water
2 egg whites
2 tsp light corn syrup or 1/4 tsp cream of tartar
dash salt
1 tsp vanilla

In the top of a double boiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and salt. Beat 30 seconds on low speed. Place over boiling water (upper pan should not touch water). While beating constantly on high speed, cook about 7 minutes or till frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes or until of spreading consistency.

Drizzle Icing

enough for a 10-inch tube cake
Ari Rapkin

1 c sifted powdered sugar
1/4 tsp vanilla
milk

Stir together sugar, vanilla, and enough milk to make a thin icing (usually about 1 1/2 Tbsp).

Banana Butter Frosting

Ari Rapkin

2 c powdered sugar
1/4 c mashed banana
2 Tbsp softened butter
1/2 tsp vanilla

Combine all ingredients. Mix well. Add more powdered sugar as necessary to make desired consistency.

Butter Frosting

(enough for top & sides of 2-layer round cake)
Try these
flavored variations
Ari Rapkin

6 Tbsp butter
4 1/2 to 4 3/4 c powdered sugar
1/4 c milk
1 1/2 tsp vanilla

In a small mixer bowl beat butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the milk and vanilla. Gradually beat in the remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency.

Browned Butter Frosting

Ari Rapkin

3 Tbsp butter or margarine
2 c powdered sugar
2 Tbsp milk
1 tsp vanilla

In a small saucepan, heat butter or margarine until browned. Remove from heat. Slowly beat in remaining ingredients.

Basic White Frosting

(enough for top & sides of 2-layer round cake)
Try these
flavored variations
Ari Rapkin

1 c shortening
1 1/2 tsp vanilla
1/2 tsp lemon extract
4 1/2 to 4 3/4 c powdered sugar
3 to 4 Tbsp milk, divided

Beat shortening, vanilla, and lemon extract at medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Add 2 Tbsp of milk. Gradually beat in the remaining powdered sugar and enough milk to make the frosting of spreading consistency.

Add more powdered sugar to stiffen frosting if it is to be used for decorative shapes (flowers, borders, etc.).

Frosting Variations

Rapkin

Using Basic White Frosting recipe:

  • Lemon -- add 1 1/2 tsp grated lemon peel, and increase amount of lemon extract (or add lemon juice instead of milk).
  • Orange -- add 2 tsp grated orange peel, and add orange juice instead of lemon extract and milk.
  • Ginger -- add 1 Tbsp ginger ice-cream topping instead of lemon extract. Or, sprinkle ground ginger on top of frosting.
  • Peppermint -- add 1/4 tsp peppermint extract instead of 1/2 tsp lemon extract.
  • Liquids -- mix fruit juices, kool-aid, etc. into the frosting instead of milk.
  • Candies -- mix colored sprinkles or finely crushed/chopped candies into the frosting. Top cake with more candies.
  • Using the Butter Frosting recipe:
  • Orange or Lemon -- add 1 tsp grated orange peel or 1/2 tsp grated lemon peel. Use orange juice or lemon juice instead of milk.
  • Peanut Butter -- use peanut butter (smooth or chunky) instead of butter. Add more milk if necessary.

  • Muffins & Cupcakes


    Cupid's Cyberspace Cupcakes

    Ari Rapkin

    pink cupcakes (buy or make w/ strawberry cake mix)
    pink or white icing
    strawberries
    sprinkles (chocolate or rainbow)
    red-hot hearts
    whipped cream (in spray can)
    conversation candy hearts
    Hershey's Kisses

    Ice the cupcakes and decorate as desired. Eat some candy & whipped cream while you work.

    Basic Muffins

    From Bruce & Jill's Favourite Family Recipes
    Makes 12 muffins.

    2 1/4 cups oat-bran meal
    1/4 cup chopped nuts
    1/4 cup raisins
    1 tablespoon baking powder
    1/4 cup brown sugar (or honey)
    1 1/4 cups skim milk
    2 egg whites
    2 tablespoons vegetable oil

    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.

    Basic Muffins

    Jody Prival

    2 cups flour
    4 tablespoon sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    2 eggs, well beaten
    1 cup warm milk
    1/4 lb. butter, melted and cooled slightly

    Preheat oven to 400oF. Sift flour, sugar, baking powder, and salt together. Mix the eggs, milk, and butter; add to dry ingredients, stirring only until the flour is moistened. Spoon into well-greased muffin tins. Bake ~20 minutes and serve immediately.

    Variations: (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.

    6 heaping teaspoons pineapple preserves
    1/4 cup firmly packed brown sugar
    1/4 cup vegetable oil
    1 large egg white
    1/2 cup milk
    1 cup all-purpose flour
    1 1/2 teaspoons double-acting baking powder
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    3/4 cup sweetened flaked coconut, toasted lightly

    Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to 1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk. In another bowl whisk together the flour, the baking powder, the cinnamon, the salt , and the coconut, add the milk mixture, and stir the batter until it is just combined. Divide the batter among the tins and bake the muffins in the middle of a preheated 400oF oven for 20 minutes, or until a tester comes out clean. Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack.

    Blackberry Muffins

    Jody Prival

    4 tablespoon unsalted margarine (not butter)
    1 cup sugar
    1 cup milk
    1 egg, beaten
    1 1/3 cup flour
    2 teaspoon baking powder
    3/4 teaspoon cinnamon
    3/4 teaspoon nutmeg
    1/4 teaspoon salt
    1/2 teaspoon, vanilla extract
    1 cup blackberries

    Oven at 325oF. Grease 12 regular or 6 jumbo muffin tins heavily. Cream the margarine and the sugar together. Add the egg, baking powder, spices, salt, vanilla, and half the flour, and mix well. Gently fold in the remaining flour. Divide the batter evenly among the muffin tins, and place a few blackberries on the top of each. Bake 20-30 minutes (longer for jumbo muffins). Allow to cool for 5-10 minutes before removing from tins. Cool on a rack.

    Pineapple Muffins

    From Bruce & Jill's Favourite Family Recipes
    Makes 12 muffins.

    2 1/3 cups oat-bran meal
    1/4 cup brown sugar
    1 tablespoon baking powder
    1/2 cup skim milk
    2 8-oz cans of crushed pineapple
    2 egg whites
    2 tablespoons vegetable oil

    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.


    Pies


    Taste O' Lemon Cream Tart

    Robert Driskill
    Originally from Pillsbury Bake-off pies and desserts, April 1993
    10 servings of 440 calories
    1 pie crust
    1 pie top (the 15oz pkg Pillsbury All Ready Pie Crust is nice)

    Cream Cheese Filling
    1 8oz pkg cream cheese, softened
    1/3 cup sugar
    1 teaspoon lemon juice
    1 egg

    Lemon Filling
    1/4 cup sugar
    2 tablespoon flour
    3/4 cup light corn syrup
    1/3 cup lemon juice
    2 tablespoon butter
    1 teaspoon grated lemon peel
    2 eggs, beaten, reserving 1 teaspoon for topping.

    Topping
    1 teaspoon sugar
    1/4 teaspoon nutmeg

    Heat oven to 375oF.

    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.

    Lemon Tart with Grand Marnier Cream

    Jody Prival

    Pastry Crust
    1 1/2 cups unbleached all-purpose flour
    10 tablespoon cold unsalted butter, cut into 5 pieces
    1 egg yolk mixed with 1 tablespoon cold water
    pinch salt
    1/4 cup sugar

    Lemon Filling 6 egg yolks
    1 cup sugar
    1 teaspoon cornstarch
    grated rind of two lemons
    1/2 cup freshly squeezed and strained lemon juice

    Grand Marnier Cream 1 egg yolk
    1/4 cup confectioners sugar
    2 tablespoon Grand Marnier
    1 cup sour cream

    Crust: Combine flour, sugar, salt, and butter in a food processor fitted with the steel blade. Pulse-chop until a fine meal is obtained. With the motor running add the egg yolk/water mixture. Process until dough just starts to hold together; do not let it form a ball. Refrigerate one hour, then roll out between two sheets of plastic wrap. Line a 9-inch tart pan with the pastry, pressing it firmly into the pan. Remove excess dough from the edge, then bake in a preheated 400oF oven. For the first 10 minutes of baking, weigh down the dough with pie weights or beans; then remove the weights and bake for an additional 10-15 minutes, or until lightly brown. Cool on a rack.

    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.

    Frozen Lime Pie

    Ari Rapkin

    5 large eggs, separated
    3/4 c sugar, divided
    2/3 c fresh lime juice
    finely grated rind of 2 limes
    1/8 tsp salt
    1 graham cracker crust

    In a small mixer bowl beat the yolks with 1/2 c of sugar at high speed for 5 minutes, until the mixture is very pale and thick. On low speed, gradually add the lime juice. Stir in the grated rind. Turn the mixture into the top of a large double boiler over shallow hot water on moderate heat. Cook for 6 or 7 minutes, stirring constantly and scraping sides and bottom. Mixture should reach 175 or 180 degrees, and thicken enough to coat a wooden spoon. Remove the top of the double boiler and pour mixture into a large mixing bowl. Stir occasionally until it cools. In a large mixer bowl, add the salt to the egg whites and beat until soft peaks form. Reduce speed and gradually add the remaining 1/4 c sugar. Increase speed again and beat until the mixture holds a definite shape, but not until stiff or dry. Gradually, in three additions, fold the yolk mixture into the whites, handling very little and very carefully. It is not necessary to fold the first two additions thoroughly. Turn the mixture into the crust. It will look too full, but just mound it high. Bake for 15 minutes until the top is lightly browned. Cool on a rack to room temperature, then freeze. When frozen, cover with plastic wrap. The pie may be kept frozen for up to 3 weeks. Serve frozen.

    Mile 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

    1 pkg. frozen strawberries
    1c. sugar
    1/8 tsp salt
    2 egg whites
    1 Tbsp lemon
    1/2 pt. whipping cream
    1 tsp. vanilla
    1 baked pie shell (10 in.)

    Whip cream and place in refrigerator. Have strawberries partially defrosted. Place berries, sugar, egg whites, lemon juice and salt in large bowl of electric mixer. Beat at medium speed for 10 -15 minutes or until stiff and holds its shape. Add vanilla, then fold in whipped cream quickly. Pile lightly in baked pie shell. Place in freezer for several hours before serving.

    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.

    Strawberry-Cheesecake Pie

    (from the kitchen of Bruce Maxwell)
    From Bruce & Jill's Favourite Family Recipes
    Makes 2 pies.

    1 cup chocolate chips
    1/4 cup oil
    strawberries
    2 commercial graham cracker crusts

    Cheesecake:
    32 oz plain, non-fat yogurt - drain 24 hrs
    1 3/4 tablespoons arrowroot powder
    2 egg whites
    2/3 cup sugar
    1 teaspoon vanilla

    Strawberry Glaze:
    1/2 cup strawberries, crushed
    1/2 cup water
    1/4 cup sugar
    2 teaspoons cornstarch

    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.

    Strawberry Pie

    (from the kitchen of Carol Linkkila)
    From Bruce & Jill's Favourite Family Recipes

    1 quart strawberries
    1 cup sugar
    1/4 cup water
    3 tablespoons cornstarch
    1/4 teaspoon salt
    1 teaspoon butter
    1 baked pastry shell
    1 cup whipping cream

    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.

    Vegan Pumpkin Pie

    From the American Vegetarian Cookbook, by Marilyn Diamond
    No cholesterol or saturated fat
    Ari Rapkin

    3/4 pound firm tofu
    2 cups cooked or baked pureed pumpkin
    2/3 cup honey or maple syrup
    1/4 cup oil
    2 Tbsp sorghum or cane molasses
    1 tsp vanilla extract
    1 1/2 tsp ground cinnamon
    3/4 tsp grated nutmeg
    3/4 tsp powdered ginger
    1/2 tsp mace
    1/4 tsp sea salt
    1 unbaked
    Sweet Whole Wheat Crust
    Cashew Whipped Cream

    Preheat oven to 350. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour. Chill and serve with Cashew Whipped Cream.

    Dried Fruit Pie

    Jody Prival
    (Makes a 9-inch pie, 8 slices)

    1 cup white wine
    1/4 cup sugar
    2 tablespoons butter
    3/4 teaspoon ground ginger
    1/2 teaspoon ground allspice
    12-ounce package pitted prunes, quartered
    7-ounce package peach halves, quartered
    6-ounce package dried apples
    1/2 cup dried cranberries or dried cherries (optional)
    Pastry dough for a 9-inch, two-crust pie

    Combine the wine, sugar, butter, ginger and allspice with 1 cup of water in a large, heavy pot and bring to a boil. Add all the fruit and bring mixture back to a boil. Then simmer over low heat, covered, for about 10 minutes, stirring occasionally. Add an additional tablespoon or two of water if necessary. Transfer the mixture to a bowl and let cool for 10 minutes.

    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.

    Peach Streusel Pie

    (from the kitchen of Carol Linkkila)
    From Bruce & Jill's Favourite Family Recipes

    1/2 cup brown sugar
    1/2 cup flour
    1/2 cup butter
    9" unbaked pie shell
    2 lbs ripe peaches, washed and sliced
    1/2 cup sugar
    1/4 teaspoon nutmeg
    1 egg
    2 tablespoons cream
    1 teaspoon vanilla

    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.

    Cranberry 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.

    Pastry for 8-inch two-crust pie
    1/2 cup brown sugar
    1/2 cups flour
    1 teaspoon apple pie spice
    4 cups sliced pared tart apples
    2 cups fresh or fresh frozen cranberries or 16 oz. can of whole cranberries

    Preheat oven to 425.

    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.

    Apple Pie

    Jody Prival

    6-8 Golden Delicious or Granny Smith apples, peeled and sliced
    3/4-1 cup sugar
    1/8 teaspoon salt
    1 teaspoon cinnamon
    1+ tablespoon cornstarch or 1/4 cup flour
    1 teaspoon lemon juice
    1 tablespoon margarine
    2 single
    pie crusts

    Mix together the sugar, salt, cinnamon, and cornstarch. Mix apples with sugar mixture. (Optional: can heat apples slightly in microwave or on stove.) Place the apple mixture in a pastry-lined pie plate.

    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.

    The 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.

    Apple Pie Pastry for 2 crusts
    6 Granny Smith apples, peeled, cored, and sliced
    1 tablespoon cornstarch
    1/2 teaspoon salt
    3 tablespoon butter, melted
    1 teaspoon ground cinnamon
    3 tablespoon sugar
    1/3 C light corn syrup
    1/2 C light brown sugar
    3 tablespoon light corn syrup
    2 tablespoon flour
    2 tablespoon butter, softened

    Fill pastry-lined pie pan with apples. A ten-inch cast iron chicken fryer makes a great crust. Combine next 6 ingredients and pour over apples. Cover with top crust (a lattice works best) and bake at 425 F for 30-45 minutes. Combine remaining ingredients and spread over crust. Return to oven for 10 minutes or until topping is bubbly.

    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.

    1 pie crust

    Chocolate Filling
    1/2 cup sugar
    3 tablespoons cornstarch
    1/4 teaspoon salt
    2 tablespoons milk
    2 oz unsweetened chocolate
    1 cup milk
    2 egg yolks, slightly beaten
    2 tablespoons butter
    1/2 teaspoon vanilla

    Orange Filling
    1 teaspoon unflavoured gelatin
    1/4 cup frozen orange juice concentrate, thawed
    1 cup whipping cream
    1/4 cup powdered sugar

    Chocolate Filling
    In small bowl, combine sugar, cornstarch and salt. Mix well. Stir in 2 tablespoons milk. Set aside.

    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
    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.

    Serve.

    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.
    1 10" pie crust ( chocolate graham wafer is nice)

    2 tablespoons butter
    2 cups chopped pecans
    1 cup vanilla milk chips or white baking chocolate
    1/4 cup milk
    2 cups whipping cream
    1/3 cup sugar
    1 teaspoon vanilla

    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.

    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.

    Chocolate Graham Wafer Pie Crust

    Jody Prival

    3/4 cup graham cracker crumbs
    5 tablespoons unsalted butter, melted
    2 tablespoons grated semi-sweet chocolate
    2 tablespoons sugar
    In a small bowl stir together the crumbs, the butter, the chocolate, and the sugar and press the mixture onto the bottom of an 8 1/2 inch springform pan.

    Foolproof Piecrust

    Jody Prival
    Makes two 9" double-crust pies and one 9" shell (5 single crusts).

    4 1/2 cups all-purpose flour
    1 3/4 cups vegetable shortening
    1 tablespoon sugar
    2 teaspoon salt
    1 tablespoon vinegar
    1 egg
    1/2 cup water

    With a fork, mix together first four ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold dough in a ball. Chill at least 15 minutes before rolling it into desired shape. Dough can be left in the refrigerator up to three days, or it can be frozen until ready to use.

    Pastry for Double Crust Pie

    Bruce Maxwell
    (Originally from the Southern Living Cookbook)

    2 cups flour
    1 teaspoon salt
    2/3 cups plus 2 tablespoons shortening
    4-5 tablespoons cold water
    Cut shortening into flour and salt. Add water and stir into a ball.

    Pie Crust

    Sanjiv Singh
    5 cups flour
    1 tablespoon brown sugar
    1/4 teaspoon baking powder
    1/2 tablespoon salt
    2 cup shortening
    1tbsp vinegar
    1 egg, beaten
    Water

    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 Rapkin

    1 cup whole-wheat pastry flour
    1 cup unbleached white flour
    7 to 7 1/2 Tbsp soy margarine, cut into bits
    1/2 tsp grated nutmeg
    dash of salt (optional)
    6 Tbsp ice water or very cold apple juice (especially good for apple pies)

    Place flours, margarine, nutmeg, and salt in a food processor and process 10 seconds to a cornmeal texture. With processor running, add 3 Tbsp ice water. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball. Tiny pieces of margarine should be visible in dough.

    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.

    Graham Cracker Crust

    Ari Rapkin

    1 1/4 c graham cracker crumbs
    1/4 c sugar
    1/2 stick unsalted butter, melted

    Mix crumbs with sugar. Add butter and stir until butter is evenly distributed. Mixture will not hold together. Turn mixture into a 9-inch glass pie plate. Press crumbs against pan to form a compact crust. Bake at 350 for 10 minutes, then cool to room temperature while preparing filling.

    Cookie Crumb Crust

    Ari Rapkin

    1/2 c butter
    1 1/5 c cookie crumbs, graham cracker crumbs, or plain bread crumbs
    3 T sugar

    Melt butter. Mix in the remaining ingredients. Press into 10 inch springform pan. (Or split into two 6-inches.)

    Nut Piecrust

    Karen Haigh
    Originally from Bon Appetit 1991 Yearbook
    Serves 12
    3 cups walnuts (about 12 ounces)
    1 cup almonds
    1/3 cup firmly packed dark brown sugar
    1/2 cup (1/2 stick) unsalted butter, melted then cooled
    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.

    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!

    Crust
    1 9 ounce package chocolate wafer cookies
    6 tbsp. (3/4 stick) unsalted butter, melted
    2 teaspoon. sugar

    Filling
    1 1/2 pounds cream cheese, room temperature
    1/2 cup sugar
    6 oz. bittersweet or semi sweet chocolate, chopped, melted
    1/2 cup raspberry liqueur (suggest Chambord)
    4 large eggs
    1/2 cup whipping cream

    2 cups fresh raspberries
    Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9 inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in processor. Add butter and sugar an blend until moist crumbs form. Press onto bottom and 2 1/4 inches up sides of pan.

    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.

    Cappuccino Cheesecake Pie with Pecan Sauce

    Robert Driskill
    Wow...
    Originally from: Pillsbury Bake-off pies and desserts, April 1993)

    1 10" pie crust

    Filling
    3 (8 oz) pkg. cream cheese, softened
    1 3/4 cups firmly packed dark brown sugar
    4 eggs
    2 tbsps strong coffee

    Sauce
    1 cup firmly packed dark brown sugar
    1 cup whipping cream
    1/2 cup butter
    1/4 cup strong coffee
    2 tbsps coffee-flavoured liqueur or strong coffee
    1 cup pecan halves

    Heat oven to 350oF.

    In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.

    Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

    Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.

    Sauce:
    In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.

    1/12 recipe is 720 calories

    Miniature Cheesecakes

    (from the kitchen of Alicia Kikuchi)
    From Bruce & Jill's Favourite Family Recipes
    Makes about 2 dozen.

    16 oz cream cheese
    3/4 cup sugar
    2 eggs
    1 teaspoon vanilla
    cherry pie filling
    vanilla wafers

    Cream cheese, sugar, eggs and vanilla together. Fill muffin pan with bake cups; place vanilla wafer at bottom of each. Fill half full of batter and bake 10 minutes or until set. Top with pie filling.

    Chocolate Macadamia Cream Satin

    Karen Haigh
    Originally from Mrs. Fields Cookie Book
    12 servings

    Cake:
    1 cup all-purpose flour
    1.5 teaspoon baking soda
    1 teaspoon salt
    3/4 cup light brown sugar, packed
    3/4 cup white sugar
    1/2 cup salted butter, softened
    1/4 cup unsweetened cocoa powder
    1/4 cup boiling water
    2 large eggs, beaten
    1 teaspoon pure vanilla extract
    1 cup buttermilk

    Filling:
    1/4 cup white sugar
    14 oz. cream cheese, at room temp
    1 large egg
    1 lb white chocolate
    2.5 teaspoons unflavoured gelatin
    2 tablespoons cold water
    1 cup whipping cream
    3 tablespoons pure vanilla extract

    Decorations:
    4 cups (24 oz) unsalted Macadamia or Cashew nuts
    1/4 cup cocoa powder
    1/4 cup confectioner's sugar
    1/2 cup whipping cream (optional)
    1 oz dark or white chocolate (optional)

    To make the Cake:
    Preheat oven to 350oF. Grease and flour an 8- or 9- inch springform pan.

    In a medium bowl, combine flour, baking soda and salt. Mix well with a wire whisk and set aside.

    In large bowl combine sugars with an electric mixer on medium speed. Add butter and beat to form a grainy paste.

    In small bowl combine cocoa powder and boiling water, and stir until smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend well to form a smooth batter., Alternately add the flour mixture and the buttermilk to the batter. Blend at low speed just until combined.

    Pour into prepared pan. Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean. Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.

    To prepare the filling:
    In medium bowl with an electric mixer and clean beaters, beat the sugar and cream cheese until well blended. Add egg and beat until light and fluffy.

    Next melt white chocolate in a double boiler. While chocolate is melting, in a small metal bowl sprinkle gelatin over the cold water. Let gelatin bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.

    Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating continuously at medium speed until smooth. (If you beat it too fast, the gelatin will stick to the sides of the bowl.) Add whipped cream to the mixture and blend until smooth. With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.

    To assemble cake and filling:
    Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside. Replace sides of the springform pan, leaving bottom layer of cake in pan. Pour filling over bottom cake layer. Carefully place the other cake layer on top of the filling. Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.

    White Chocolate/Amaretto Cheesecake

    Ari Rapkin
    Notes: (1) You'll probably want less than 1 1/2 cups of sugar since the white chocolate & the Amaretto are both sweet. Add 1 cup, taste batter, then add more if needed. (2) Suggested chocolates: Tobler Narcisse, Lindt, Valhrona white chocolate couverture, Callebaut, etc.)

    Cheesecake:
    1 to 1 1/2 c. sugar
    1 1/2 lbs (3 pkgs) softened cream cheese
    3 eggs
    8-9 oz. good quality white chocolate
    3 T heavy cream
    1 c. sour cream
    1/4 c. Amaretto

    Topping:
    1 c. sour cream
    1 c. confectioner's sugar
    Use butter cookie or brown sugar cookie dough to make a crust. Or make a
    cookie crumb crust.

    Cheesecake: Beat cream cheese until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Melt white chocolate with heavy cream (in double boiler or in microwave, but if using microwave, stop and stir every 20 seconds). Beat white chocolate, Amaretto, and sour cream into batter. Beat a while longer. Bake in preheated 350 degree oven 55-60 minutes. If top starts to become too brown, cover w/ foil part-way through baking. Or refrigerate cake and just slice top off cheesecake when cool.

    Topping: Whisk together. Add a touch of Amaretto or vanilla. Spoon over top of cake, letting some drip over the sides.

    Serve w/ fresh fruit, if desired.

    Chocolate Cheesecake

    Jody Prival

    12 oz. semi-sweet chocolate, chopped
    1 1/2 sticks (3/4 cup) unsalted butter
    1 cup sour cream at room temperature
    1 teaspoon vanilla
    3 large eggs
    1 cup sugar
    3 8-oz. packages cream cheese, softened
    1 cup chopped pecans
    confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired

    1 chocolate graham wafer pie crust

    In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese. Stir in the chocolate mixture and fold in the pecans.

    Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325oF oven for 2 hours, or until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan. Sprinkle the confectioners' sugar and the cocoa powder decoratively over the cheesecake.

    Another Chocolate Cheesecake

    Makes 16 or so servings.
    Robert Driskill, modified from Chocolate and other Cravings

    1 (8 1/2 oz) pkg. chocolate wafers, crushed (Oreos work well, filling and all)
    6 Tablespoons unsalted butter, melted

    2 (8 oz) pkg. cream cheese, softened (low fat works well)
    2/3 cup sugar
    3 eggs
    12 ozs or 2 cups semi-sweet chocolate, melted
    1 cup whipping cream
    2 tablespoons unsalted butter, melted
    1 teaspoon vanilla
    1/2 cup Kahlua
    Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10-inch springform pan. Refrigerate.

    In a large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate; beat well. Add remaining ingredients, and beat until smooth. Pour into crust-lined pan.

    Bake at 325F for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with the reserved crumbs (provided you can keep your spouse from eating them), and refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3 days, probably longer, but who can keep from eating it before then?

    Espresso Hazelnut Cheesecake

    Barry & Evelyn Brumitt
    Bon Appetit, January 1996
    14 servings

    CRUST:
    8.5 oz butter biscuit cookies
    .5 cups hazelnuts, toasted, husked
    2 tablespoons sugar
    1 teaspoon cinnamon
    5 tablespoons unsalted butter, melted

    FILLING:
    2 lbs cream cheese, room temperature (lowfat OK)
    1.25 cups sugar
    4 large eggs
    1 cup sour cream
    .5 cup plus 2/3 cup chilled whipping cream
    3 tablespoons instant espresso powder
    2 tablespoons warm water
    2 teaspoons vanilla
    3/4 cup hazelnuts toasted, husked, coarsely chopped

    Chocolate covered espresso beans for garnish
    For Crust: Preheat oven to 350 degrees. Generously butter bottom and sides of 9" diameter springform pan with 2 3/4" high sides. Carefully wrap outside of pan with double layer of foil. Finely grind cookies, hazelnuts, sugar, and cinnamon in processor. Add butter: process until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill while preparing filling.

    For Filling: Using electric mixer, beat cream cheese in large bowl until well blended. Add eggs one at a time, beating just until blended and scraping down sides of bowl after each addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tablespoons water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla and stir in nuts. Pour filling into prepared pan. Place in large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Bake cake until tip is puffed and center is almost set, about 1 hour and 15 minutes. Turn off oven; open door slightly. Let cake stand in oven with door ajar 1 hour. Remove pan from water; transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days ahead. Keep chilled.)

    Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe around top edge of cake. Garnish with chocolate covered espresso beans.

    No-Fat Cheesecake

    (from the kitchen of Jill McElderry-Maxwell)
    From Bruce & Jill's Favourite Family Recipes
    Serves 12.

    1 32-oz container plain, non-fat yogurt
    2/3 cup sugar
    1 teaspoon vanilla
    2 1/2 tablespoons arrowroot powder
    2 egg whites
    1/4 cup chocolate chips (optional)
    graham-cracker crust

    Drain yogurt overnight through yogurt strainer; discard whey. Blend yogurt cheese with remaining ingredients until smooth. If desired, melt chocolate chips and blend with 1/2 cup batter; swirl through remaining batter. Pour into graham-cracker crust. Bake at 300 degrees for about an hour, or until firm but not stiff. Chill overnight before serving.

    Pumpkin Cheesecake

    Adapted from "Cheesecake Madness" by John J. Segreto
    Ari Rapkin

    Crust
    1/2 cup gingersnap crumbs

    Filling
    2 lbs cream cheese, softened
    1 1/2 cups granulated sugar
    1/3 cup all-purpose flour, sifted
    1 1/2 tsp ground cinnamon
    1 tsp grated nutmeg
    1 tsp ground cloves
    1/4 tsp allspice
    1/8 tsp salt
    6 eggs
    2 cups pumpkin puree

    Topping
    1 cup heavy cream
    1/2 cup chopped pecans

    Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.

    In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

    Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

    Orange PoppySeed Cheesecake with Lemon Glaze

    Karen Haigh

    Crust
    3/4 cup graham wafer crumbs
    3/4 cup ground almonds
    1 tablespoon sugar
    1/4 cup butter or margarine, melted

    Filling
    2 packages cream cheese (light is OK)
    1 cup sugar
    4 eggs
    1 teaspoon grated orange rind
    3 tablespoon all purpose flour
    1/4 cup orange juice (approximately juice of one orange)
    3/4 cup whipping cream
    2 tablespoon poppy-seeds


    Glaze
    2 eggs
    3/4 cup sugar
    1 teaspoon grated orange rind
    1 teaspoon grated lemon rind
    1/4 cup lemon juice
    2 tablespoon orange juice
    2 tablespoon butter

    Crust: Combine ingredients, press mixture onto bottom and 1.5 inches up the sides of a 9 inch springform cake pan. Bake at 350oF for 8 minutes. Cool.

    Filling: In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in remaining filling ingredients. Pour into pan. Bake at 450oF for 10 minutes, then reduce heat to 250oF and continue baking 35-45 minutes or until center is just set. Remove from oven and run a knife around the rim of the pan to prevent cracking. Cool thoroughly at room temperature. Chill overnight.

    Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake. Decorate with poppy-seeds, lemon or orange slices.


    Ice Cream & Ices


    Cupid's Red Velvet Ice

    Ari Rapkin

    2 pounds fresh cranberries
    4 cups unsweetened apple juice (divided)
    3/4 cup of sugar
    1 teaspoon grated orange rind

    Wash cranberries, combine with only 2 cups apple juice and sugar in a large pot. Cook on high/medium high until cranberries pop (about 8 minutes). Put through a food mill. Add remaining ingredients and chill. Put this mixture into an electric freezer or a hand cranked one. Read the directions on your freezer for the time or crank till it freezes. Serve frozen mixture in champagne glasses.

    Coconut Ginger Ice Cream

    Makes approx 1 quart
    Ari Rapkin

    one 13 1/2 oz can coconut milk
    1 cup cream
    4 egg yolks
    1/3 cup sugar
    1/4 cup syrup from preserved stem ginger
    1/3 cup preserved stem ginger in syrup, drained and finely chopped
    2 Tbsp lemon juice

    Combine the coconut milk and the cream in a medium saucepan over low heat. Heat just until bubbles form around the edges. Remove from heat. In a large bowl, beat the yolks, sugar, and syrup until pale yellow. Slowly add the hot milk mixture while stirring. Transfer to a clean saucepan and gently heat, stirring constantly, until the mixture coats the back of a spoon. Transfer to a clean bowl and stir in the ginger and the lemon juice. Chill for 1 hour. Freeze in an ice cream maker according to manufacturer's instructions.

    Ginger Ice Cream

    Sanjiv Singh
    Ginger is not something I would normally think would go in an ice cream, but thanks to Dave Steier, I have been smacking my lips on this exotic, mock Chinese recipe from Barbara Tropp's book on Chinese cooking. Be warned that unless you have an ice cream maker, this recipe in non-trivial.You can buy the preserved ginger at an oriental store (there is an excellent brand made by Tung Chun Soy & Canning Co).
    Yields about 1 1/2 pints.

    GINGER SYRUP
    1/3 cup water
    1/4 cup sugar
    3 packed tablespoon minced or grated fresh ginger

    MILK MIXTURE
    1 cup whole milk
    2 tablespoon sugar
    2 teaspoon finely minced preserved ginger, drained before mincing

    CUSTARD MIXTURE
    3 large egg yolks
    1/4 cup sugar
    1 cup whipping cream
    1/2 teaspoon freshly squeezed, strained lemon juice

    To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir and bring the mixture to boil over medium heat. Reduce heat and simmer the syrup uncovered for 5 minutes. Remove pan from heat.

    In another pan combine the milk, 2 tablespoon sugar and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from heat. Add the fresh ginger syrup into the milk mixture and stir well to blend. Cover and steep for 20 minutes.

    In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick and falls in ribbons from the beater.

    Put the heavy cream in a medium size bowl and cover with a strainer.

    When the steeping time is over, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture and then pour the egg mixture back into the remaining milk. Cook over moderate heat, whisking slowly, until the mixture reaches a custard consistency. Do not let the mixture boil. Pour the custard through the strainer into the bowl of cream. Stir the liquid in the strainer to coax it through the mesh. Discard the ginger solids. Allow the mixture to cool completely, stirring occasionally. Once cool, the mixture may be sealed airtight and refrigerated 1-2 days before freezing.

    Just before freezing, add the lemon juice and stir well. Freeze in an ice-cream maker or freeze in a shallow tray for 2 hours. Beat with a food processor and freeze again. Repeat this procedure.

    When freezing process is completed, pack the ice cream into a plastic container, pressing it down to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent formation of the ice crystals. Freeze for two more hours, but allow to soften slightly in the fridge before serving.

    Banana and White Chocolate Ice Cream

    Karen Haigh
    Originally from Bon Appetit 1991 Yearbook
    Makes 5 cups

    3 cups whipping cream
    1 cup half-and-half
    3/4 cup sugar
    4 large eggs
    8 ounces white chocolate, melted
    1 1/2 pounds very ripe bananas (about 4)
    3 tablespoons fresh lemon juice
    Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil. Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.

    Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

    Banana White Chocolate Ice Cream Torte with Hot Fudge Sauce

    Karen Haigh
    Originally from Bon Appetit 1991 Yearbook
    Serves 12
    1 Nut pie crust
    1 batch soft banana white chocolate ice cream

    Sauce:
    3/4 cup whipping cream
    1/4 cup light corn syrup
    8 ounces semi-sweet chocolate, melted

    Garnish: 3 large ripe bananas, 15 small strawberries
    Spoon ice cream into crust; smooth top. Cover and freeze overnight.

    Sauce: Bring cream and syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm.

    Remove pan sides from torte. Arrange sliced bananas and strawberries atop ice cream. Cut into wedges and serve with sauce.

    Granita Di Caffe Con Panna (Coffee Ice with Whipped Cream)

    Serves 6
    You can use decaf coffee if you prefer. Flavored coffees such as hazelnut, cinnamon, Amaretto, or Mocha are also nice.
    Loosely based on a recipe from The Classic Cuisine of the Italian Jews II, by Edda Servi Machlin
    Ari Rapkin

    4 cups of freshly-brewed espresso or coffee (8-oz. measuring cups, not 5 or 6-oz. coffee cups)
    4 Tbsp sugar

    Add the sugar to the coffee while still hot. Mix well. Pour into two ice-cube trays and freeze for several hours or overnight. While ice is freezing, set 6 wine glasses or small bowls in the refrigerator to chill.

    Just before dinner (so your guests don't see you frantically scooping ice into glasses at dessert time :-), run the ice cubes through a food processor one tray at a time. Pack the ice crystals into the wine glasses, and immediately set the glasses in the freezer. Get as much of the first tray of ice out of the food processor as you can, or the second batch of ice cubes won't be able to fall into the path of the blades.

    When ready to serve, top the glasses of ice with any of the following:


    Crêpes


    Dessert Crepes

    Jody Prival
    Makes ~21 crepes

    2/3 cup flour
    1 tablespoon sugar
    1 pinch salt
    2 eggs
    2 egg yolks
    1 3/4 cups milk
    2 tablespoon melted butter
    1 tablespoon rum or cognac

    Sift the flour, sugar and salt. Beat the eggs and yolks; add to dry ingredients. Add the milk and stir until smooth. Add the butter and rum or cognac; let stand 2 hours.

    Lightly butter a warm heavy pan. Pour ~1 1/2 tablespoon crepe batter into pan; rotate pan so that the batter makes a thin layer. The batter should set in about 1 minute. Turn over to cook the other side.

    Crêpes

    (from the kitchen of Carol Linkkila)
    From Bruce & Jill's Favourite Family Recipes

    3 eggs
    1 1/2 cups water
    dash salt
    1 cup flour
    1/4 cup sugar

    Beat eggs well. Add remaining ingredients. Beat only until mixed. Strain and chill 2 or more hours. When ready to cook, add 2 tablespoons melted butter and desired flavoring. Heat crêpe pan and rub with butter. Add enough batter to coat bottom. Fry until brown, turn and fry 1 minute. Cool. Fill and serve.

    Brandied Apple Crepes

    Jody Prival
    4 large tart apples
    3/4 c water
    1 cup sugar
    6 tablespoon apple brandy
    crepes

    Peel, core and cut apples into wedges. Boil water and sugar, stirring until sugar dissolves. Add apple wedges, 1/3 at a time. Simmer until just tender. Add brandy and syrup. Roll apples in crepes. Sprinkle with confectioners' sugar.

    Lemon Crepes Suzette I

    Jody Prival
    Serves 2-3

    8 dessert crepes
    1 tablespoon butter
    1 1/2 tablespoon sugar
    juice and finely grated zest of one lemon
    2 tablespoon Grand Marnier
    2 tablespoon brandy

    Melt the butter in a heavy pan. Add sugar and lemon juice and zest (taste at this point and adjust for desires sweetness/sourness). Add Grand Marnier and bring to a boil. Reduce heat, fold crepes in fourths, and arrange in sauce. Spoon sauce over crepes.

    Warm the brandy (10 seconds in the microwave) and place in a long-handled metal ladle. Ignite the brandy and pour over crepes while flaming.

    Note: to double, use slightly less than 2x the Grand Marnier and brandy.

    Lemon Crepes Suzette II

    Jody Prival
    Serves 2-3

    1 1/2 tablespoon butter
    3-3 1/3 tablespoon freshly squeezed lemon juice
    3-4 drops orange or lemon oil
    1 tablespoon Grand Marnier
    1 tablespoon brandy
    ~2 tablespoon sugar
    8 dessert crepes

    Melt the butter in a saucepan. Add the lemon juice, oil, and sugar, adjusting sweetness to taste. Add the Grand Marnier and bring to a boil. Cool the sauce, fold the crepes in quarters, and arrange in pan. Warm the brandy slightly, ignite, and pour over crepes.


    Puddings & Mousses


    Sevian Di Kheer (Vermicelli Pudding)

    Sanjiv Singh
    Recipe from Dalbir Chadda. This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts and is fairly simple to make. Make sure that the vermicelli is very fine. The very fine vermicelli that can be bought at Chinese stores is the ok but it is best made with "sevian" that you can buy at an Indian store.
    Serves 6.

    1 stick butter
    6 oz. sevian, broken into 3inch pieces
    4 cups of milk
    1 pint whipping cream
    1/2 cup raisins
    1/2 cup sugar
    4 almonds (optional) peeled and thinly sliced

    Melt butter in a large heavy bottomed pot. If you use a light pot, the milk will likely burn at the bottom. Over low heat stir vermicelli into butter until it turns lightly brown. Pour in the milk and stir over medium heat until the milk boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Serve hot or chill in fridge for an hour before serving.

    Firni (Rice Pudding)

    Sanjiv Singh
    This is my second most favorite dessert. It is an uncommon concoction from the Hyderabadi style of cooking. I remember it being served in small clay pots that held individual servings. This recipe comes from my mother.
    Serves 6.

    1/2 gallon whole milk
    6 oz. evaporated milk
    1/2 cup rice
    6 tablespoons sugar
    1 teaspoon ground cardamom
    4-5 almonds or pistachio's grated

    Soak rice in water for four to five hours, if possible overnight. Drain rice and put in coffee grinder (if necessary in batches). Add enough water to make a thick paste. Bring milk to boil milk in a heavy pot. Add cardamom. Reduce heat to low and continue heating while stirring continuously. When milk starts to thicken, add sugar, rice and evaporated milk and stir for another 5 minutes. Pour into separate dishes or glasses and sprinkle with almonds/pistachios. Serve hot or after it has been refrigerated for at least an hour.

    Rice Pudding

    Ari Rapkin

    3 cups milk
    2 Tbsp cornstarch
    1/3 cup sugar
    1/2 cup long grain rice, uncooked
    1/2 tsp cinnamon
    1/4 cup raisins, if desired
    1 tsp vanilla

    Combine milk, cornstarch, and sugar in a large saucepan. Bring to a slow boil, stirring constantly. Add rice. Cook until thick, stirring well. Remove from heat. Stir in remaining ingredients. Cool slightly if serving warm, otherwise cover and chill.

    Bread Pudding

    Ari Rapkin

    4 eggs
    2 c milk
    1/3 c sugar
    1/2 tsp cinnamon
    1/2 tsp vanilla
    1/4 tsp salt
    2 1/2 c dry bread cubes (about 3 1/2 slices)
    1/2 c raisins (optional)

    Beat together eggs, milk, sugar, cinnamon, vanilla, and salt. Place bread cubes in an 8x1 1/2-inch round baking dish. Sprinkle raisins over bread. Pour egg mixture over all. Bake at 325 for 40 to 45 minutes or until a knife inserted near center comes out clean. Cool slightly before serving.

    Bread Pudding

    From the BON TON Restaurant, New Orleans, Louisiana
    Ari Rapkin

    1 loaf French bread
    1 quart milk
    3 eggs
    2 c sugar
    2 Tbsp vanilla
    3 Tbsp margarine, melted
    1 c raisins
    Whiskey Sauce

    Soak break in milk; crush with hands till well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour margarine in bottom of thick pan and bake till very firm. Let cool. Cube pudding and put in individual dessert dishes. When ready to serve, add sauce and heat under broiler.

    Bread Pudding with Whiskey Sauce

    Sanjiv Singh
    This is one of my personal favorites and always gets rave reviews. It is extremely easy to make. Go to a gourmet bakery and buy day old rolls for this one. Recipe from the Southern Sideboards cookbook.
    Serves 8.

    6 eggs
    1 cup sugar
    1 pint half and half
    1/4 teaspoon salt
    2 teaspoon vanilla
    6 dinner rolls, torn in small pieces

    SAUCE
    1 1/2 cups sugar
    1 can (5 oz.) evaporated milk
    4 tablespoon margarine
    1 egg, beaten,
    3 tablespoons whiskey

    Beat eggs well; add next four ingredients and blend together well. Fold torn rolls into egg mixture. Pour custard mixture into ungreased 3 quart baking dish and bake for 1 hour at 350 degrees F. Note: Do not start baking more than 1 1/2 hours before serving.

    While pudding is baking make the sauce: Combine all the ingredients except whiskey in top of a double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time. Do not add whiskey until just before serving. Spoon the sauce over the bread pudding and serve.

    Persimmon Pudding

    From Bruce & Jill's Favourite Family Recipes

    2 cups strained persimmon pulp
    3 eggs
    1 1/2 cups sugar
    1 1/2 cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup melted butter
    2 1/2 cups milk
    2 teaspoons cinnamon
    2 teaspoons ginger
    1/2 teaspoon nutmeg

    Combine all ingredients and blend well. Raisins or nut meats may be added. Pour into greased 9"x9" baking dish and bake at 325 degrees for one hour, or until firm.

    Tapioca Fluff Pudding

    Ari Rapkin

    1/2 c sugar
    1/4 c quick-cooking tapioca
    1/4 tsp salt
    4 c milk
    3 eggs, separated
    1 1/2 tsp vanilla

    In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks into tapioca mixture. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of unblended egg white. Cover and chill. Serve topped with whipped cream or fruit.

    Baked Custard

    Ari Rapkin

    4 eggs
    2 c milk
    1/2 c sugar
    1 tsp vanilla
    nutmeg (optional)

    In a medium bowl, lightly beat eggs. Stir in milk, sugar, vanilla, and salt. Place a 1-quart casserole or six 6-ounce custard cups in a 13x9x2 baking pan on oven rack. Pour custard mixture into casserole or cups. Sprinkle with nutmeg, if desired. Pour boiling water into the pan around casserole or custard cups to a depth of 1 inch. Bake at 325 for 50 to 60 minutes for the 1-quart casserole, 30 to 40 minutes for the custard cups, or until a knife inserted near center comes out clean. Serve warm or chilled. To unmold chilled individual custards, first loosen edges with a spatula or knife, then invert onto serving plate.

    Variation: Baked Coffee Custard Prepare as above, adding 4 tsp instant (decaf) coffee crystals dissolved in 1 Tbsp hot water to eggs along with milk, sugar, etc. Omit nutmeg. Serve topped with whipped cream, sprinkled with toasted almonds.

    Vanilla Custard

    Karen Haigh
    Originally From Bon Appetit 1992 Yearbook
    Using the whole vanilla bean gives this custard a wonderful unique taste!
    Makes about 1 cup

    1 1/2 cups whipping cream
    1 vanilla bean, split lengthwise
    4 egg yolks
    1/4 cup sugar
    Place cream in a heavy saucepan over medium heat. Scrape in the seeds from the vanilla bean; add pod. Bring to simmer. Remove from heat. Cover and let stand 1 hour to let flavours marry.

    Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks. Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill.

    Larry's Flan

    Sanjiv Singh
    Larry Matthies has served up this dish for an appreciative bunch many times, but it has taken five years after he left town for me to get this recipe from him. Decadence rating is high.
    Serves 6.

    4 eggs
    1 can, 14 0z. sweetened condensed milk (eagle brand, if available)
    1 can 13 oz. evaporated milk (carnation, if available)
    1 oz. vanilla extract, or to taste
    1 cup sugar

    Break eggs into a blender, add sweetened condensed milk, evaporated milk and vanilla extract. Blend on a moderate to high speed till well mixed.

    Put sugar into a saucepan and melt over low heat, stirring constantly to avoid burning. Pour sugar into a flan dish (approx 9 inch diameter) and tilt the dish to coat the bottom and the sides evenly; work fast here, because the sugar solidifies quickly. Pour in the custard.

    Preheat oven to 350. Set flan pan in oven in a larger pan that contains about 1/4 inch of water in the bottom; Bake for about an hour. Doneness test is to insert a knife in the center of the flan; if it comes out more or less clean, the flan is done. After removing the flan from the oven, invert it onto a serving dish. Do this carefully to avoid breaking the custard and to avoid spilling the sugar syrup all over yourself. Serve warm or cold. For variation, try replacing the vanilla with other flavorings, such as almond extract.

    Strawberry Mascarpone Fool

    Barry & Evelyn Brumitt
    Originally From: Gourmet, July 1992
    Only about 10 minutes + chopping & chilling times. Delicious summer thing... Use crystal champagne glasses to serve.
    Serving Size: 6
    3 pints strawberries hulled and sliced
    3 tablespoons sugar
    2 tablespoons balsamic vinegar
    1 cup Mascarpone cheese
    1 cup heavy cream well chilled
    In a bowl toss the strawberries with the sugar and the vinegar and them then macerate at room temperature tossing them occasionally, for 1 hour. Reserve one cup of the strawberry mixture, and in a food processor or blender puree the remaining mixture with the Mascarpone until completely smooth. In a chilled large bowl with an electric mixer, beat the heavy cream until it holds stiff peaks and fold in the Mascarpone mixture gently but thoroughly. Divide the reserved strawberry mixture among 6 stemmed dessert glasses, spoon the cream mixture over it, and chill the desserts for 1 hour.

    Crême Brulée

    Ari Rapkin

    3 slightly beaten eggs
    2 cups light cream
    1/4 c sugar
    1/4 tsp salt
    1/2 tsp vanilla
    1/2 c packed brown sugar

    In a heavy 2-quart saucepan combine the beaten eggs, light cream, sugar, and salt. Cook and stir over medium heat for about 10 minutes or until custard coats a metal spoon. Remove from heat. Cool at once by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in vanilla. Pour into a 1-quart casserole and refrigerate at least 2 hours. Press brown sugar through a sieve over the custard. Set the casserole in a pan of ice cubes and cold water. Broil 4 to 5 inches from heat for 1 to 2 minutes or until sugar turns golden brown and a bubbly crust forms. Serve warm or chilled.

    Lime Fool with Strawberries and Kiwi

    Karen Haigh
    Originally From: Bon Appetit, The Surprise of Britain, May 1993
    4 servings

    1/4 cup whipping cream
    1/4 cup fresh lime juice
    1 teaspoon grated lime peel
    6 oz white chocolate, chopped

    3/4 cup chilled whipping cream
    3 tablespoons sugar

    2 cups sliced hulled strawberries
    2 kiwi fruit, peeled, thinly sliced
    4 whole strawberries
    4 lime slices
    Bring first 3 ingredients to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Pour into medium bowl. Refrigerate until cool but not set, stirring occasionally, about 25 minutes.

    Beat 3/4 cup chilled cream in another medium bowl to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture.

    Place 1/4 cup sliced berries in each of 4 8- to 10-oz wine-glasses or tall glass dessert bowls. Press 3 kiwi slices against sides of each glass. Spoon 1/3 cup cream mixture into each glass. Spoon 1/4 cup sliced berries in center of each, pressing into center so berries do not show at sides of glasses. Spoon remaining cream over; smooth tops. Cover and chill at least 2 and up to 6 hours.

    To serve, using small knife, make lengthwise cuts in whole strawberries without cutting through stem ends. Fan 1 strawberry atop each dessert. Attach lime slice to rim of each glass.

    Raspberry Bavarian Cream

    Karen Haigh
    Originally from: A Taste of Québec by Julian Armstrong

    1 1/4 cups milk
    2/3 cup granulated sugar
    4 egg yolks
    pinch salt
    1 tablespoon unflavoured gelatin
    2 tablespoons water
    1 1/2 teaspoons vanilla
    1 cup whipping cream
    2 cups fresh raspberries, or 1 10-oz package frozen raspberries
    raspberries and mint to garnish

    In a saucepan, combine milk with 1/3 cup of the sugar; heat until scalding. In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk hot milk into the egg mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until custard thickens enough to coat a wooden spoon. Do not let mixture boil or it will curdle.

    Sprinkle gelatin over water to soften; stir into hot custard and remove from heat. Add vanilla and strain sauce through a fine sieve. Cool custard by setting pan in a larger container filled with ice cubes. Stir occasionally until sauce starts to thicken and become syrupy.

    Whip cream until stiff. Puree raspberries in a food processor or blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side). Fold whipped cream into custard, then fold in pureed strained raspberries.

    Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve, dip mould briefly in warm water, dry off and place serving plate over top. Quickly invert and turn out onto serving plate. Trim with fresh berries or mint leaves.

    Tiramisu

    Acknowledgement: This recipe is from Alberto Bononi, a friend from Parma, Italy.
    Inci Özgünes

    3 cups of espresso
    1 teaspoon of almond extract (optional)
    200 gm of sugar (slightly less than a cup)
    3 large or 4 medium eggs, separated
    16 oz of Mascarpone cheese
    1 packet of savoiardi(?) [24 lady fingers]
    2 tablespoons of cocoa
    1/2 cup of sliced, unroasted almonds (skins on)

    1. Make 3 cups of espresso and add in the almond extract before using.
    2. Beat the egg yolks with the sugar, then beat in the Mascarpone cheese.
    3. Beat the egg whites in another bowl until stiff peaks form. Fold the egg whites into the cheese mixture.
    4. One by one dip 12 of the lady fingers in the espresso mixture and line them up in a layer in a large glass bowl. Spread half of the cheese mixture over the lady fingers. Sprinkle half of the almonds over it. Then sprinkle half of the cocoa over that. Repeat.
    5. Refrigerate for at least 1/2 hr before eating.
    Note: since the eggs will be eaten raw, make sure you put the eggs in hot water for half a minute to kill any salmonella causing organisms.

    Tangerine Mousse

    Ari Rapkin

    3/4 to 1 pound tangerines
    3 Tbsp cold water
    1 1/2 tsp gelatin
    3 eggs
    1/4 c + 1 Tbsp sugar
    1 c whipping cream
    lemon juice

    Wash tangerines well and grate the peel in fine shreds into a bowl. Juice the tangerines and strain 2/3 c of juice into the same bowl, saving any extra juice. Put the cold water in a small pan and sprinkle the gelatin into it. Beat the eggs with the sugar until they hold a slight peak. Whip the cream until it forms soft peaks. Dissolve the gelatin over low heat. Slowly add the juice & peel mixture to the gelatin, stirring constantly. Fold the whipped cream into the egg and sugar mixture. Pour the gelatin-juice mixture into the cream mixture, whisking briskly where the juice goes in to keep it from jelling before it is thoroughly mixed. It will tend to jell and make little lumps otherwise. Taste and add some of the reserved juice or a little lemon juice if you would like more tartness or a stronger flavor. Chill for several hours or overnight, whisking occasionally during the first hour to prevent it from separating. Serve in a glass, garnished with a few shreds of tangerine peel, accompanied by Lace Cookies (dipped in chocolate if desired) or Langues de Chat.

    Lemon Mousse

    Use grated peel of 3 lemons, 1/2 c juice, and 5 1/2 Tbsp sugar. This will take just under 1 pound of lemons. Serve garnished with shreds of lemon peel.

    Lime Mousse

    Use grated peel of 1 1/2 limes and 3/8 c lime juice.

    Chocolate Velvet Mousse

    Stiff & sliceable. Coffee optional. Good for filling charlottes or other molded desserts, also wonderful with plain whipped cream and berries.
    Serves eight. (makes about 4 1/2 cups)
    From the Chocolat cookbook
    Ari Rapkin

    12 oz semi-sweet or bittersweet chocolate, cut into bits
    2 tsp powdered instant coffee (not freeze-dried), dissolved in 1/4 c water
    1/4 c Curacao or rum
    2 egg yolks
    4 egg whites, at room temperature
    1/4 tsp cream of tartar
    2 Tbsp sugar
    1/2 c heavy cream

    Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set in a barely simmering pan of water. Stir frequently to hasten melting. Or, melt in a microwave on medium (50%) for about 2:15. Stir until smooth. When mixture is warm and smooth, whisk in egg yolks and combine well. Remove from heat and set aside.

    In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on high speed until stiff but not dry. Fold one-fourth of the egg whites into chocolate mixture to lighten it. Scrape all of the remaining whites on top of mousse and set aside while you beat the cream. Beat cream until it holds its shape softly (do not beat until stiff).

    Scrape whipped cream over egg whites and chocolate. Fold together until just incorporated. Turn the mousse immediately into lined mold or serving bowls.

    Rose's Mousse au Chocolat

    Originally from Jane Butel's "Hotter than Hell: Hot & Spicy Dishes from Around the World." Classic closes for spicy dinners.
    Makes 8 servings.
    This is best eaten the same day as prepared. It has to be one of the best Mousses I've ever had -- Karen

    3 eggs, separated
    1 1/2 tbsp water
    2 tbsp cognac or Kahlua
    4 oz good-quality bittersweet or semi-sweet chocolate
    1 cup whipping cream
    1 1/2 tbsp superfine sugar (omit if using semi-sweet chocolate)

    In a heavy saucepan over very low heat or a double-boiler over simmering water, melt chocolate. Reserve and allow to cool slightly.

    In a heavy saucepan over very low heat or a double-boiler over simmering water, whisk egg yolks and water until mixture begins to thicken. Whisk in cognac; continue to whisk until mixture has thickened to the consistency of Hollandaise sauce. Remove from heat and whisk in melted chocolate. Set aside.

    In a small bowl of an electric mixer, beat cream just until it holds soft peaks. If chocolate mixture has stiffened, heat gently over very low heat, whisking constantly, until slightly softened. Transfer mixture to a large bowl; whisk in 1/2 cup of the whipped cream. Fold in remaining whipped cream with a large whisk or spatula, then cut through with a spatula or curved fingers to eliminate large air bubbles. Set aside.

    Beat egg whites until they hold soft peaks. Beat in sugar (if used) just until mixture holds stiff peaks. Stir a small amount of the egg whites until chocolate mixture to lighten it; then fold in remaining egg whites. Spoon into a serving bowl or 8 small molds. Refrigerate at least 4 hours or until firm. Garnish just before serving with chocolate curls, if desired.

    Chocolate Mocha Mousse

    Although this is a recipe for one, it scales up easily.
    Originally from: One is fun!, Delia Smith.
    Serves 1
    Matt Bishop

    2 oz plain chocolate
    1 egg, separated
    1 dessertspoon rum
    1 rounded tsp coffee granules
    1 fl oz light cream
    1 level tsp coffee granules dissolved in 1 tsp warm water
    grated chocolate
    Put a small basin over a pan of barely simmering water. Add the coffee granules to it. Add 2 tsp hot water and stir to dissolve the granules. Break the chocolate into small pieces and add it to the basin. Stir until you have a smooth sauce. Remove the mixture from the heat, beat the egg yolk and add it to the mix. Stir in the rum, and leave it to cool for about 10 minutes.

    In a large bowl, whisk up the egg white until it forms soft peaks. Using a metal spoon, fold the chocolate mixture into the egg whites. Spoon the whole lot into a glass, cover and refrigerate for a couple of hours.

    To serve, mix together the dissolved coffee granules and the cream, and pour them over the mousse. Sprinkle with a little grated chocolate.

    Chocolate Mousse With Rum-Soaked Raisins

    Jody Prival
    1/4 cup dark raisins
    1/4 cup dark rum
    7 oz. bittersweet chocolate
    1 cup creme fraiche
    3 extra-large eggs, separated
    Six ramekins or long-stemmed wine goblets.

    Several hours (up to 24) ahead, combine the raisins and the rum in a small bowl, cover tightly with plastic and set aside to soak.

    Break the chocolate into pieces and process in a processor until ground very fine. Heat the creme fraiche to the boiling point, and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.

    Separate the eggs. Add the egg yolks to the hot chocolate mixture, and process for a few seconds to incorporate. Transfer to a large bowl, stir in the drained raisins, and cool completely.

    In a large mixing bowl, beat the egg whites until stiff but not dry. Scoop about one quarter of the beaten whites onto the chocolate mixture, and using a large rubber spatula, stir them into the mixture. Gently and quickly fold in the remaining whites.

    Pour the mousse into the serving dishes, cover tightly with plastic wrap, and refrigerate for at least 4 hours and as long as 12 hours.

    Adding the yolks to the hot chocolate mixture cooks them slightly and gives a creamier texture to the mousse, which is best served the day it is prepared. Decorate with chocolate curls or extra rum-soaked raisins.


    Other Desserts


    David's Sweet Noodle Kugel

    Strawberry Shortcake

    Ari Rapkin

    6 c fresh sliced strawberries
    1/4 c + 4 Tbsp sugar, divided
    2 c all-purpose flour
    1 Tbsp baking powder
    1/2 tsp salt
    1/2 c butter or margarine
    1 beaten egg
    2/3 c milk
    1 c whipping cream

    Stir together strawberries and 1/4 c sugar. Set aside. For shortcake, thoroughly stir together flour, 2 Tbsp sugar, baking powder, and salt. Cut in 1/2 c butter or margarine until mixture resembles coarse crumbs. Combine beaten egg and milk. Add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8x1 1/2-inch round pan, building up edges slightly. Bake at 450 for 15 to 18 minutes. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Remove top layer carefully. Whip cream with 2 Tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.

    Blueberry Shortcake

    Mash 2 c blueberries and stir in 1/4 sugar. Stir in 2 c whole blueberries. Otherwise proceed as above.

    Peach Shortcake

    Stir together 4 c peeled sliced peaches and 1/3 c sugar. Alternatively, use
    Peach Sauce as filling. Otherwise proceed as above.

    Chocolate Chestnut Torte

    Jody Prival

    For the torte:
    3/4 lb. (about 2 cups) canned or vacuum packed whole chestnuts, rinsed, drained well, and patted dry if using canned
    1 stick (1/2 cup) unsalted butter, softened
    4 tablespoons dark rum
    10 oz. fine-quality bittersweet chocolate, chopped and melted
    6 large eggs, separated
    1/4 teaspoon salt
    1/2 cup sugar

    For the glaze and garnish:
    6 oz. fine-quality bittersweet chocolate, chopped fine
    1/2 cup heavy cream
    1 tablespoon dark rum
    8 marrons glaces (candied chestnuts, available at specialty food shops)

    For the whipped cream:
    1 cup well-chilled heavy cream
    1 tablespoon sugar, or to taste
    1 tablespoon dark rum if desired
    3/4 cup chopped marrons glaces

    Make the torte:
    Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.

    In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.

    In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly.

    Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350oF oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, re-invert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)

    Make the glaze and garnish:
    Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set. Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.

    Make the whipped cream just before serving the torte:
    In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.

    Chocolate Decadence

    Serves 10-12
    From the Chocolat cookbook
    Ari Rapkin

    Serve in plain wedges, with whipped cream and sauce(s), or frost the cake with whipped cream and piped designs, then serve in a pool of sauce.

    Special equipment (if you plan to frost the cake with whipped cream)
    9-inch corrugated cake circle
    Pastry bag fitted with Ateco #7 closed star tip

    16 oz semi-sweet or bittersweet chocolate, cut into bits
    5 oz sweet butter
    5 large eggs, separated
    1 Tbsp flour
    1/4 tsp cream of tartar
    3-4 Tbsp sugar
    4 cups heavy cream
    One or a pair of the following sauces:
    raspberry sauce
    Sauce Bijou
    orange sauce

    Preheat oven to 425. Line 8x2-inch round cake pan with parchment or waxed paper.

    Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 50 seconds. Stir until completely melted and smooth. Whisk in egg yolks and flour. Set aside.

    Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar, beating at high speed, until stiff but not dry. Fold about one-quarter of egg whites into the chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes.

    Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, but will still seem undercooked. At it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack. Cover and chill for several hours in the refrigerator.

    Run a knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from bottom and invert again onto serving plate or corrugated cake circle (if you plan to frost it with whipped cream). The cake circle will be 1/2 inch bigger than the dessert all around. The dessert will be right-side-up and higher around the edges than in the middle. It may be made to this point up to 4 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months.

    To serve simply: Remove from refrigerator at least 1 hour in advance. Cut in wedges and pass lightly sweetened whipped cream and sauces separately.

    To serve more formally: Whip cream with remaining 3 Tbsp of sugar and mask cake thickly with about 3/4 of it. Scrape the remaining whipped cream into pastry bag and pipe large rosettes or swirls around the top edge of the cake.

    Chocolate Fondue

    Jody Prival
    Serves 3.

    4-5 oz. semi-sweet chocolate
    1/4 cup cream
    1 teaspoon Grand Marnier
    fruit and pound cake

    Break chocolate into pieces and combine with cream. Heat on low heat until chocolate is melted, stirring until smooth. Add Grand Marnier. Use pieces of pound cake and fruit for dipping.

    dipping suggestions:

    strawberries
    dried apricots
    banana slices
    apple slices
    orange sections
    fresh pineapple
    small chocolate chip cookies

    Caramel Apples

    Ari Rapkin

    14 small tart apples
    1/2 c butter or margarine
    2 c packed brown sugar
    1 c light corn syrup
    dash salt
    1 14-oz can (1 1/4 c) sweetened condensed milk
    1 tsp vanilla

    Wash and dry apples. Remove stems. Insert a wooden skewer into the stem end of each apple. Melt butter in a heavy 3-quart saucepan. Stir in sugar, corn syrup, and salt. Bring to boiling over medium heat, stirring constantly. Stir in condensed milk. Cook, stirring constantly, to 245 (firm ball stage), for 12 to 15 minutes. Mixture should boil gently over entire surface. Remove from heat and add vanilla. Dip each apple into caramel mixture, turning to coat completely. Set on a buttered baking sheet and chill.

    Bananas Foster

    Sanjiv Singh
    Thanks to Tony Stentz for making me a fan of this wonderful brunch dessert.
    This recipe serves 2, scale appropriately.

    2 ripe bananas peeled and cut horizontally (the more ripe the better)
    1/2 tablespoon butter
    2 tablespoon brown sugar
    1/4 teaspoon cinnamon
    drop of vanilla
    2 tablespoon dark rum
    vanilla ice cream

    Melt butter and saute bananas over medium heat for a minute. Add sugar and stir bananas gently for another minute. Add rum, vanilla, and cinnamon, stir quickly and serve over vanilla ice cream.

    Kluay Tod (Thai Fried Bananas)

    Karen Haigh
    This dish goes down very well after a really hot and spicy meal!
    Originally From: Sherry Brydson's "Thai Sensations"
    Serves 8

    1 cup rice flour
    1/2 cup all-purpose wheat flour
    1/2 teaspoon salt
    3/4 teaspoon baking powder
    2 tablespoons palm sugar (may substitute brown sugar)
    3/4 cup coconut milk (may substitute water)
    1 cup shredded coconut
    8 very firm bananas (ripe ones will be too soggy)
    2 1/2 cups light vegetable oil for deep frying
    2 tablespoon toasted sesame seeds for garnish
    In bowl, combine flours, salt, baking powder and palm sugar. Mix well. Add coconut milk and mix to the consistency of thick cream. Stir in shredded coconut. Cut bananas in half. Coat in batter.

    In wok or deep fryer, heat oil (to 400oF, about 10 minutes). Slide bananas into hot oil, deep fry 3-4 minutes, until golden brown. Remove, drain, arrange on a platter and sprinkle with toasted sesame seeds. Serve hot or warm.

    Oliebollen

    Karen Haigh
    My family serves this Dutch treat every Christmas & there are never any leftovers! You can use other favourite fruits too.
    Makes 5 dozen

    1 envelope (1 tablespoon) dry yeast
    3 tablespoon sugar
    3 1/2 cups luke-warm milk
    2 well-beaten eggs
    1/2 teaspoon vanilla
    1 teaspoon salt
    4 cups flour (mix of white / whole wheat works nicely)
    2 cups diced raisins
    3 diced apples
    oil for deep frying
    icing sugar for rolling

    Soak yeast, sugar and milk together for 10 minutes. Slowly mix in eggs, vanilla and salt. Add flour and mix to combine thoroughly. Add fruit. Cover and let rise at least 1 1/2 hours. (Overnight is not a problem.)

    Drop by heaping teaspoonfuls into hot oil. Turn when browned on one side. Remove with slotted spoon and sprinkle with icing sugar.

    Cherries Jubilee

    Sanjiv Singh
    This is a spectacular dessert and about as easy as it gets. Just the right thing for a cosy dinner. This dessert is at least 50% show, so remember to put some good music on the stereo and turn down the lights when you serve it. Recipe from Fritz Knabe.
    Serves 6.

    1 24-oz. can cherry pie filling
    1/4 cup brandy, cognac or rum
    good vanilla ice-cream

    In a large skillet, heat the cherry pie filling over a low flame until it is warmed through. Take the skillet, the brandy and a wooden spatula to the table. Pour the brandy over the cherry pie filling and light it with a match. Stir the filling with the spatula, making sure not to let the spatula (which will have small flames on it) not to get close to anything else that is flammable. When the flames are spent, serve the cherry pie over vanilla ice cream.

    Poached Pears in Port Sauce

    Barry Kihl
    Serves 4
    A very tasty, but labour intensive dessert -- for special occasions only!. I would not use a domestic port but one from Portugal or Spain. You can use a German May Wine but that will run you around 30 to 40 dollars if you can find it. Most important that wine should be sweet and fruity, with a heavy consistence, but by no means should you use a Burgundy. Works well with a strong Colombian coffee or cappuccino.

    4 pears
    equal parts Port wine & water (to fill half a large pot)
    4 cloves
    2 cinnamon stick
    sugar, to taste
    1-2 teaspoon arrow root starch
    puff pastry (can be found in freezer section of grocery store)
    1 egg, lightly beaten
    whipping cream, whipped and sweetened to taste
    sliced strawberries or melon for garnish

    Skin and core pears but do not remove stem.

    Combine and heat the port wine, water, cloves, cinnamon stick and sugar until sugar has completely dissolved. Poach pears for one and a half hours, rotating occasionally, or till port has penetrated all the way through. Remove pears and place in refrigerator till cooled.

    Bring the port to a boil and reduce volume to one third. Add arrow root starch and thicken.

    When pears have cooled, roll out puff pastry and cut into triangles large enough to surround pear. Fold and cover pears. Seal seems with egg. After you wrap the pears you will have some trimmings left over; take these and cut them into leaf shapes. You can attach them right under the stem. With the back of a knife score the puff pastry segment to resemble the veins of a leaf. Before placing into 375oF oven, spray with egg wash. Cook until they are golden brown.

    Sprinkle with ground cinnamon, then serve with port sauce, whipped cream, and fresh fruit.

    Apple Brown Betty

    Ari Rapkin

    4 large tart apples
    3 Tbsp lemon juice
    3/4 c brown sugar
    1 1/2 tsp apple pie spice
    1 tsp grated lemon peel
    1 1/2 c dry bread crumbs
    1/4 c melted margarine

    Peel & slice apples. Toss with lemon juice, brown sugar, spice, and lemon peel. In another bowl, combine bread crumbs and margarine. Press 1/3 of bread crumb mixture into the bottom of a buttered baking dish. Cover with 1/2 of the apples. Continue layering the rest of the crumbs and apples. Bake covered with foil at 350 for about 40 minutes. Increase heat to 400 and bake uncovered for 10 minutes or until lightly browned.

    Heirloom Apple Cobbler

    Serves 6 to 8
    Ari Rapkin

    Filling:
    2 oz. unsalted butter
    3 lb. heirloom apples, peeled, cored, and sliced
    2 Tbsp fresh lemon juice
    1/2 cup sugar
    1 1/2 Tbsp flour
    1 tsp vanilla extract

    Crust:
    2 cups flour
    1/4 cup sugar
    2 tsp baking powder
    1/4 tsp salt
    2 Tbsp unsalted butter, chilled and cut into small cubes
    1/3 cup coarsely chopped crystallized ginger
    zest of one orange
    1 cup heavy cream

    Melt butter in saute pan over medium heat. Stir in apples, lemon juice, sugar, and flour. Cover partially and cook until tender, 15-20 min. Stir in vanilla. Transfer to buttered 10" pie dish. Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until it holds together. Gather dough into a ball. Knead briefly then roll out to a little larger than pie dish. Transfer to dish. Trim off excess. Cut a hold in center. Brush with cream. Bake 10 min in 450 degree oven. Reduce heat to 375 and bake 20-25 min. Serve warm, with whipped cream.

    Baked Banana Crumble

    Serves 4
    Ari Rapkin

    3/4 cup orange juice
    1 tsp vanilla extract
    4 ripe, firm bananas, peeled
    1/2 cup flour
    1/2 cup quick-cooking oatmeal
    3/4 cup brown sugar
    1/2 tsp nutmeg
    1/2 tsp salt
    6 Tbsp cold butter, in 6 pieces

    Combine orange juice and vanilla. Set aside. Slice bananas lengthwise and place cut side up in four buttered baking dishes. Combine flour, oatmeal, brown sugar, nutmeg, and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas. Drizzle bananas with orange juice. Spoon crumble mixture over fruit. Bake at 375 for 15-20 min. Serve warm with vanilla ice cream.

    Crusty Peach Cobbler

    Bruce Maxwell
    (Originally from the Southern Living Cookbook)

    8 cups sliced fresh peaches
    2 cups sugar
    2-4 tablespoons all-purpose flour
    1/2 teaspoon ground nutmeg
    1 teaspoon vanilla
    1/3 cup butter
    pastry for
    double crust pie
    vanilla ice cream

    In a Dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts.

    Roll half of pastry to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at 475 for 10-12 or until lightly browned.

    Roll out remaining pastry and cut into strips. Pour remaining peach mixture on top and criss-cross pastry strips on top of peaches. Bake at 475 for 15-18 minutes or until lightly browned.

    Raspberry Vacherin

    Karen Haigh
    Originally From: Bon Appetit, The Surprise of Britain, May 1993
    8 servings


    Meringues:
    5 large egg whites
    1 1/4 cups sugar

    Raspberry Filling:
    1 12-oz package frozen unsweetened raspberries, thawed, drained, 1/2 cup juices reserved.
    1 tablespoon raspberry liqueur
    3/4 teaspoon unflavoured gelatin
    1 cup chilled whipping cream
    2 tablespoons sugar

    Garnish:
    2 1/2-pint baskets fresh raspberries
    fresh mint sprigs

    For Meringues:
    Preheat oven to 250oF. Line 2 cookie sheets with parchment. Using 9-inch diameter cake pan as aid, trace 9-inch circle on 1 parchment sheet. Invert parchment. Using electric mixer, beat egg whites in large bowl to medium-stiff peaks. Gradually add sugar and continue beating until meringue mixture is stiff and shiny.

    Spoon meringue into pastry bag fitted with large star tip. Pipe meringue decoratively in 1-inch thick layer over 9-inch circle, covering completely. Pipe 9 large rosettes of meringue on second cookie sheet. Bake 45 minutes.

    Reduce oven temperature to 200oF and continue baking until meringues are dry and crisp, about 1 1/2 hours. Cool meringues on cookie sheets on racks 1 hour. Using long sharp knife, gently loosen meringues from parchment.

    Meringues can be prepared well ahead. Store in airtight container at room temperature.

    For Filling:
    Pour 1/2 cup reserved berry juices and liqueur into heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir gelatin over low heat until dissolved. Pour mixture into large bowl; cool slightly. Add cream and sugar to gelatin mixture. Using electric mixer, beat cream to stiff peaks. Fold in thawed berries. Refrigerate until slightly firm, about 15 minutes.

    To Assemble:
    Place meringue disk on platter. Spread raspberry filling over. Arrange meringue rosettes around upper edge, spacing evenly. Fill center with fresh berries. Garnish with mint.

    Can be assembled 2 hours ahead; chill. Don't assemble earlier since it gets soggy.

    Pavlova

    Karen Haigh
    This is a classic Australian dessert.

    Meringue Shell:

    2 egg whites
    3/4 teaspoon vanilla
    1/4 teaspoon cream of tartar
    2/3 cup sugar (or less, to taste)

    Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.

    Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

    Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

    Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.

    Fillings: Fruit & Ice Cream

    The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").

    Below are some variations. Be creative!

    Chocolate Rum Filling

    1/2 pint cream
    1 tablespoon icing sugar
    1 tablespoon dark rum
    3 oz. grated dark chocolate

    Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit.

    White chocolate and Raspberry Filling:

    One of my inventions -- Karen.

    1/4 cup whipping cream
    10 ounces frozen raspberries
    6 ounces white chocolate, chopped
    3/4 cup chilled whipping cream
    3 tablespoons sugar
    1 pint fresh raspberries

    Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds.

    Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes).

    Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice.

    Yogurt Fruit Salad

    Karen Haigh
    Originally from: The Harrowsmith Cookbook, Volume I; published by Camden House, a compilation of recipes loved by Canadians
    Serves about 6

    1 can chunky pineapple (in juice)
    1 envelope (about 1 tablespoon) unflavoured gelatin
    2 tablespoons honey
    1 cup apple or orange juice
    1 cup plain yogurt
    1 banana sliced
    1 orange, sectioned and peeled
    Any other desired fruits, chopped (e.g. canteloupe, grapes, mango)

    Drain pineapple chunks and place juice in a small saucepan. Sprinkle gelatin over the juice and stir constantly over low heat until gelatin is dissolved -- about 5 minutes. Add honey and stir until dissolved.

    Pour into glass serving bowl and add juice and yogurt. Stir to mix yogurt evenly. Let cool while you chop the fruit.

    Add fruit sections and stir to distribute evenly. Chill until set, at least 1 hour.

    Orange Souffle

    Ari Rapkin

    3 Tbsp butter or margarine
    1/4 c all-purpose flour
    dash salt
    2/3 c milk
    1 tsp grated orange peel
    1/3 c orange juice
    4 eggs, separated
    1/4 c sugar

    Fit a 2-quart souffle dish with a greased and sugared foil collar; set aside. In a saucepan melt butter or margarine. Stir in flour and salt. Add milk; cook and stir until thick and bubbly. Mixture will be very thick. Remove from heat. Stir in orange peel and orange juice. Mix well. Beat egg yolks about 5 minutes or until thick and lemon colored. Gradually blend orange mixture into beaten egg yolks. Wash beaters thoroughly.l In a large mixer bowl beat egg whites to soft peaks. Gradually add sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn into ungreased souffle dish. Bake at 325 for 60 to 65 minutes or until a knife inserted near center comes out clean. Serve immediately with
    Orange Sauce.

    Orange Souffle Omelette

    This is a recipe for one, and although it's far too much trouble to scale it up for a dinner party, it's a great dessert for a dinner for two.
    Originally from: One is fun!, Delia Smith.
    Serves 1
    Matt Bishop

    2 eggs
    1 oz granulated sugar
    grated rind of a quarter of an orange
    0.5 oz butter
    1 rounded tbsp apricot jam, warmed slightly (raspberry jam is good, too)
    1 tsp orange juice
    Separate the eggs. In one bowl, add the sugar to the yolks and beat until thick and lemon-coloured, then stir in the orange rind. In another bowl, whisk the egg white until just stiff and fold them into the egg yolk mixture carefully, using a metal spoon.

    Preheat the grill. Heat the butter in a 7-inch frying pan until foaming, and pour in the mixture. Cook over a low heat until the underside of the omelette is golden (do not attempt to stir it; in fact, apart from peeking at the underside with a palette knife, leave it entirely alone).

    Transfer the pan to sit under the grill and cook for 2 minutes, or until the surface is golden brown. While this is happening, stir together the jam and orange juice. When the omelette is cooked, pour the jam mixture over one half and fold the other half over. Dust with a little sugar and serve immediately.

    Floating Pistachio Island

    Barry & Ev Brumitt
    by Jacques Pepin
    Serves 6

    5 large egg whites (1 1/4 cup)
    1/2 cup sugar
    1/3 cup coarsely chopped pistachios
    3 large strawberries, 1/4 inch diced (1/3 cup)

    10oz strawberries
    5oz black current preserves (I used peach)
    Preheat oven to 350. Grease a 6cup loaf pan with butter.

    Meringue:
    Beat egg-whites until the form stiff peaks. Add the sugar all at once and beat for a few seconds. Fold in the chopped pistachios and strawberries.

    Put pan in another pan filled with warm tap water. You may need to weight the first pan down as it will float, though, perhaps, this isn't necessary.

    Bake for 30 minutes . It will rise, and then fall when removed from oven. Cool completely on rack. This may be made a day ahead and kept wrapped in refrigerator. I would pour off any excess liquid, though, if you intended to keep it in the fridge.

    Sauce:
    Stem and hull strawberries. Place in food processor with preserves and liquor and blend until smooth. Chill.

    Unmold island, and slice. Serve slices on a puddle of the sauce, garnish with fresh strawberries.

    Praline Cheese Cups

    Ari Rapkin

    4 oz whipped cream cheese
    1/4 c sour cream
    2 Tbsp sugar
    1/2 tsp vanilla
    4 cake dessert cups
    1/4 c pecan halves
    1/2 c caramel ice cream topping
    1 Tbsp brandy

    Combine cream cheese, sour cream, sugar, and vanilla. With a fork, remove a small amount of the center from each dessert cup. Fill centers of cups with cream cheese mixture. Arrange pecans on top of each. Chill until serving time. Just before serving, heat together caramel topping and brandy in a saucepan. Spoon over filled dessert cups.

    Chocolate Mascarpone with Vanilla Custard and Pralines

    Karen Haigh
    Inspired by Bon Appetit's 1992 yearbook
    Serves 6

    1/2 batch pecan pralines
    1 batch vanilla custard
    6 ounces semi-sweet chocolate
    1 1/2 cups chilled whipping cream
    1 cup Mascarpone cheese
    Garnish: additional whipped cream & fresh mint leaves
    Melt chocolate in the top of a double boiler over simmering water, stirring until smooth. Pour chocolate into large bowl. Cool until just barely lukewarm. Using electric mixer, whip cream to soft peaks in medium bowl. Fold Mascarpone into chocolate, then fold in whipped cream.

    Divide Mascarpone mixture among six clear dessert glasses. Top each with 3 tablespoons coarsely chopped pralines. Pour custard over. Cover and refrigerate at least 1 hour (can be prepared 1 day ahead). Top each with dollop of whipped cream. Garnish with mint.

    Mascarpone is Italian cream cheese; may be substituted with 1/2 pound cream cheese, 3 tablespoons whipping cream and 2 tablespoons sour cream.

    M'hanncha (The Snake) (Moroccan Almond Pastries)

    Karen Haigh
    8 pastries
    Originally from: Traditional Moroccan Cooking by Madame Guinaudeau

    2 cups almonds
    1/3 cup sugar
    1 tablespoon butter, melted
    1 teaspoon orange flower water (or more, to taste)
    cinnamon
    8 sheets filo pastry

    Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them.

    Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.

    Variation: Use rose water instead of orange flower water.

    Miniature Almond B'stillas with Fresh Grapes

    This scrumptuous dessert takes time to make, but is very well worthwhile!
    Originally from: Bon Appétit, December 1996
    Makes about 36 pieces
    Karen Haigh

    Syrup
    1 1/2 cups sugar
    1 1/2 cups water
    3 cinnamon sticks, broken in half
    1 vanilla bean, coarsely chopped

    Filling
    1 1/2 cups whole almonds (about 8 oz)
    1 1/4 teaspoons ground cinnamon
    3 large eggs
    1 1/2 cups powdered sugar
    1/4 teaspoon baking powder
    3/4 cup unsalted margarine, melted
    12 sheets phyllo pastry
    For Syrup: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 5 minutes more. Set aside.May be kept in fridge indefinitely; leave in the cinnamon and vanilla!

    For Filling: Finely chop toasted almonds and cinnamon in processor, about 15 seconds. Using electric mixer, beat eggs, powdered sugar and baking powder in medium bowl until thick, about 1 minute. Beat in nut mixture. Cover and refrigerate until cold and thick, at least 3 hours. May be prepared 1 day ahead.

    Assemble: Brush large baking sheet with margarine. Place 1 phyllo sheet on work surface, keeping remainder covered with damp tea towel. Brush with margarine. Cut lengthwise into three 3 1/2-inch wide strips, discarding any extra phyllo if necessary. Stir filling to blend. Place 1 tablespoon filling at one short end of one strip. Fold one corner of phyllo over filling. Repeat folding down length of pastry strip, forming a triangle. Brush with margarine. Place on prepared sheet. Repeat until all filling is used. May be prepared 1 week ahead; cover and freeze; do not thaw before baking.

    Preheat oven to 375oF. Bake pastries until golden brown, about 15 minutes. Transfer pastries to clean baking sheet. Strain syrup. Spoon some syrup over each pastry. Let cool on sheet in syrup.

    Arrange pastries on platter. Spoon additional syrup over to moisten, if desired. Serve with fresh grapes.

    Strawberry Pastries

    Ari Rapkin

    6 sheets frozen puff pastry dough, thawed
    4 Tbsp powdered sugar
    2 pints strawberries
    1 recipe
    Vanilla Custard

    Roll each sheet of dough out to about 12x6 inches. If desired, sift powdered sugar over counter before rolling. Cut each sheet into 4 even pieces. Cover baking sheets with waxed paper. Place dough on prepared sheet. Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30 minutes. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and bake for another 3 to 5 minutes until pastries are light, golden, and puffed. Let cool on wire rack. Prepare Vanilla Custard. Spread over half of the baked pastries. Cover with sliced strawberries. Top with second half of pastries. Dust with powdered sugar.

    Eccles Cakes

    An old English recipe from Eccles, Lancashire. These taste so good, Oliver Cromwell and the Puritans made it an offense, punishable by imprisonment, to eat one. (I'm not making this up!)
    Originally from: my grandmother.
    Makes 9
    Matt Bishop

    12 oz frozen puff pastry
    1 oz softened butter
    4 oz currants (or raisins)
    1 oz cut mixed peel (or the grated rind of 1 orange and 1 lemon)
    0.25 teaspoon mixed spice (see below)
    2 level tablespoons raspberry jam

    First, a note on mixed spice: it's a staple ingredient of British desserts and cakes, and you can make it by mixing the following (all ground, dried spices): 2 tbsp cinnamon, 1 tbsp allspice, 1 tsp nutmeg, 0.5 tsp each of cassia, ginger, coriander and cloves.

    Now the recipe: put everything except the pastry into a bowl and mix it well. Heat the oven to 425F, and roll out the pastry to about 9 inches square. Cut the pastry into nine 3-inch squares. Put 1 tsp of the mix into the center of each square, moisten the edges with milk or water and seal them together to make a bag containing the mix. Make sure all the edges are sealed tight, turn the bag over so that the sealed edges face downwards, and gently flatten it against the table until you can feel the filling pushing against the pastry. Pat the sides a bit until it's roughly circular.

    Now make two parallel cuts most of the way along the top of each cake, so that the filling shows through. Put the cakes on a greased baking sheet, brush with milk and dust with sugar, and then bake until golden (10-20 minutes, depending on your oven).

    Gajar Ka Halwa (Carrot Halva)

    Sanjiv Singh
    This is a very popular north Indian dessert that my mother often cooks in the winter.In fact a north indian idyll is to sit out in the sun during winter, eating gajar ka halwa, and drinking tea. Be warned that this recipe although simple, takes a while to cook. Perfect for a cold winter afternoon when you are hanging around the house. Also, you will need a heavy bottomed pot to cook this in otherwise you will have a particularly tough cleaning job when you are done.
    Makes 12-15 dessert sized servings.

    4 lbs carrots, cleaned and grated
    1 cup sugar
    1.5 sticks of butter /or margarine)
    1/2 gal. milk
    1 cup chopped walnuts or sliced almonds
    1 cup raisins

    In a big heavy pot heat milk to boiling. Reduce the heat to low and add the carrots. Cook until liquid is almost gone, stirring every 10 minutes or so to prevent sticking and burning, about 2 hours. Add the butter/margarine and cook another half hour, stirring often. Add the sugar and nuts and cook until all the liquid is gone and the mass does not stick to the sides. Add the raisins, stir a couple of times and turn of the heat and let it sit for about 5 minutes before serving. The halwa will keep for a week in the fridge. Heat before serving.

    Pistachio Halva

    From: Karen.Haigh@G.GP.CS.CMU.EDU
    Date: Thursday March 9, 1995
    Makes 20 squares.

    1 1/4 cups shelled pistachios
    1 cup boiling water
    2 tablespoons milk
    1/2 cup sugar
    1.5 tablespoons butter
    1 teaspoon vanilla or rose water

    Put pistachios in a bowl, top with boiling water and soak 30 minutes. Grease and line an 8-inch square pan with wax paper.

    Drain pistachios thoroughly and put in blender or food processor. Add milk and process until finely chopped, scraping mixture down from sides once or twice. Add sugar. Process until nuts make a paste.

    Heat a large non-stick skillet, add butter and melt over medium-low heat. Add nut paste, and cook about 15 minutes, stirring constantly until mixture is very thick. Stir in vanilla then spoon into prepared pan and spread evenly. Cook completely, then cut into 20 squares using a sharp knife.

    Note: this will keep 2-3 weeks covered and stored in the fridge.

    RasMalai

    Sanjiv Singh
    Recipe from Joy Thomas. There are various ways to make rasmalai--- the authentic method starting with milk and then several shortcuts that use Ricotta cheese. Here is one of the latter.

    2 lb ricotta cheese
    2 quarts half and half
    2 cups sugar
    5 cardamom pods
    1 bay leaf
    1 teaspoon vanilla extract
    Rose water (to taste, if desired)

    Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400 degs oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hardened and turned a pale brown.

    Thicken the half and half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume. Add the remaining 0.5 cup sugar, cardamom pods, bay leaf, vanilla and rose water (and any other flavoring that you may want) to the half and half. Heat for a few minutes. After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.

    Easier RasMalai

    Sanjiv Singh
    My mother-in-law's recipe is blindingly simple. Of course, you have to cheat a little but what do you want for 10 minutes of work? No more gruelling hours scalding the milk and what not. The end result is not as good as you would find at Chandu Halwaii around the corner in your neighborhood back home in Delhi but it is certainly much better than anything I would have the patience to make from scratch. Buy the rasgullas (also called "rossogolas" from an Indian grocery store).
    Serves 10-12.

    1 can rasgullas, drained and sliced in half
    1/4 cup sugar
    1 small carton whipping cream
    1/2 teaspoon ground cardamom
    3 tablespoon slivered almonds (optional)

    Pour whipping cream into a pie dish and stir in sugar. Stir until the sugar is dissolved. Lay the sliced rasgullas flat side down in the whipping cream. Sprinkle with cardamom and garnish with almonds. Cool in the fridge for 2-3 hours or in the freezer for 1 hour before serving.

    Ras Gulla (Cheese Balls in Sugar Syrup)

    Sanjiv Singh
    This is a classic indian sweet usually reserved for special occasions. For most people, the recipe involves a trip to the confectioners'. If you are ambitious, or simply have no place to get this delicacy, here is a recipe from Santosh Khera. Note, this is a very sweet dessert.
    6 servings.

    1 quart milk
    1/2 teaspoon salt
    8 oz. yogurt
    1 teaspoon flour
    1/4 teaspoon bicarbonate of soda

    Syrup
    1 quart water
    1 lb sugar
    1 teaspoon rose water

    Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.

    Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft. Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball. Dissolve the sugar in the water over gentle heat. Set aside half the syrup. Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface. Drain and put them in the syrup that was set aside. Sprinkle with rose water. Serve cold.


    Garnishes


    Creme Fraiche

    (from the New Basics Cookbook, Rosso & Lukins)
    Makes 1 cup
    Abigail Gertner

    Mix together 1/2 cup of heavy cream and 1/2 cup sour cream. Let sit in warm place for 12 hours in a sealed container. Stir. Refrigerate for 24 hours.

    Candied Citrus Zests

    From the Chocolat cookbook
    Ari Rapkin

    1-2 bright-skinned oranges, lemons, or limes, preferably organic
    1/2 cup sugar

    Use a vegetable peeler to remove the zest (colored part of the skin only) from the fruit in pieces as long and wide as possible. To obtain the longest & widest pieces, hold the fruit against the counter and start peeling from the stem end toward the opposite end of the fruit. Bear down firmly with the peeler and move the blade back and forth (as though you were cutting with a knife) ever so slightly as you work your way from one end of the fruit to the other.

    Pile 2-3 pieces of zest one on top of another. Slice diagonally into fine julienne about 1 1/2 to 2 inches long. Shorten or lengthen the julienne by varying the angle of your diagonal slice.

    Combine sugar and 1/4 cup water in a small saucepan. Stir just to moisten sugar. Cover and bring to a simmer. Simmer for about 30 seconds, just to dissolve sugar. Add the julienned zest, cover, and simmer for 2 minutes. Remove from the heat. Uncover and let the zest cool in the syrup. Candied zests can be made and stored in the syrup in a jar, in the refrigerator, for at least 3 months. Remove from syrup and drain on a paper towel before using.

    Candied Orange Peel

    Jody Prival
    You should have about 4 cups.

    3 large oranges
    2 tablespoon light corn syrup
    2 3/4 cups sugar

    Cut the peel on each orange into quarters, then remove peel in sections (or use the peel halves from juiced oranges). Slice peel into 1/4 inch-wide slices and remove as much of the white part as possible.

    Place peels in a medium-size non-aluminum saucepan with 8 cups water. Bring to boiling and cook, covered, for 15 minutes. Drain the peels in a colander. Repeat.

    Boil 3/4 cups water, syrup, and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 minutes, until translucent and tender.

    Remove peels with slotted spoon to large rack placed over waxed paper. Let drain 5 minutes. Separate peels. Dry until tacky, about 1 hour.

    Place the remaining 3/4 cup sugar in a large bowl. Add the peels and toss until they are evenly coated with the sugar. Transfer sugar-coated peels to racks to air-dry, about 2 hours. Store peels in an airtight container for up to 1 month (or bag and freeze).

    Optional: dip peels in chocolate instead of coating with sugar.
    Suggestion: try other types of citrus peel.

    Cashew Whipped Cream

    From the American Vegetarian Cookbook, by Marilyn Diamond
    Makes 2 1/2 cups
    Suggested for topping the
    Vegan Pumpkin Pie
    Ari Rapkin

    1 cup raw cashews or cashew pieces
    1 cup water
    1 to 1 1/2 cups sunflower oil, approximately
    4 Tbsp maple syrup
    1/2 tsp vanilla extract (optional)
    pinch of salt

    Blend cashews and water to form a thick cream. Slowly add the oil in a fine stream until cream thickens. Blend in maple syrup, vanilla, and salt. Chill and serve. Cream will thicken substantially when chilled.

    I haven't tried this yet... let me know how it is. -- Ari


    Sauces


    Lemon Sauce

    Sauce Bijou

    Makes 2 cups
    From the Chocolat cookbook
    Ari Rapkin

    12 oz raw cranberries, fresh or frozen
    3/4 cup red seedless or strained raspberry preserves
    3/4 cup sugar.

    Wash and pick over cranberries. Drain and combine with sugar in the bowl of a food processor or blender. Puree as finely as possible.

    Press the puree through a medium-fine strainer to remove the toughest skins. You will end up with about 1/3 cup tough dry pulp and skins to discard. Stir strained raspberry preserves into puree. Sauce may be prepared and refrigerated for at least 3 weeks, or frozen for 6 months or longer. Never heat sauce, even to thaw.

    To serve, spoon onto plate next to dessert.

    Blueberry Sauce

    Makes 2 cups
    From the Chocolat cookbook
    Ari Rapkin

    16 oz blueberries, fresh or frozen
    2 Tbsp fresh lemon juice, or more to taste
    1/2 cup sugar, or more to taste

    Combine ingredients in a medium saucepan. Cover and cook over medium heat until berry juices are released, about 1-2 minutes. Stir to moisten all the berries, cover again, and cook 3 more minutes. Uncover and cook just until the mixture has come to a full rolling boil. Boil for 1 minute. Cool.

    Adjust flavor with additional teaspoons of sugar and/or drops of lemon juice.

    Serve as a compote-like sauce, or puree in a food processor (and strain, if desired) for a more uniform consistency. Sauce may be made and refrigerated in a covered container a week ahead, or frozen for 6 months or longer.

    Orange Sauce

    Makes 2 cups
    From the Chocolat cookbook
    Ari Rapkin

    4 cups fresh orange juice
    3/4 cup sugar
    3 tsp arrowroot, dissolved in 2 tsp water
    1 Tbsp fresh lemon juice
    1 tsp grated lemon zest
    2 tsp grated orange zest
    candied orange zests, optional, for garnish

    In a medium-large, non-reactive saucepan over medium heat, reduce orange juice to 2 cups. Add sugar and dissolved arrowroot to reduced orange juice. Simmer for 1 minute, until mixture is very slightly thickened.

    Cool. Add lemon juice and lemon & orange zests. Cover and refrigerate until needed. Sauce will be thin. Sauce keeps, refrigerated, for at least 3 weeks.

    To serve, spoon onto plate next to dessert. Decorate with candied orange zests, if desired.

    Orange Sauce

    Makes 1 3/4 cups
    Ari Rapkin

    1/2 c sugar
    2 Tbsp cornstarch
    dash salt
    1 1/2 c orange juice
    1 Tbsp butter or margarine

    In a medium saucepan combine sugar, cornstarch, and salt. Stir in orange juice. Cook and stir until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir in butter or margarine. Serve warm.

    Peach Sauce

    (Makes 3 cups)
    Ari Rapkin

    1 29-oz can peach slices
    1/4 cup sugar
    2 tablespoons cornstarch
    1/2 tsp grated orange peel
    1/3 cup orange juice
    1 tablespoon butter or margarine

    Drain peaches, reserving 1 1/4 cups syrup. Coarsely chop peaches. In a saucepan, combine sugar and cornstarch. Add reserved syrup. Cook and stir until thickened and bubbly. Remove from heat. Stir in orange peel, orange juice, butter or margarine, and chopped peaches. Cover and chill without stirring.

    Raspberry Sauce

    Recipe from Emeril Lagasse, New Orleans chef.
    (2.5 cups)
    Evelyn Bundesmann

    1 12 oz. packages frozen unsweetened raspberries, thawed
    1/2 cup sugar
    2 tbsp. raspberry liqueur
    Combine all ingredients in processor and puree until smooth. Strain mixture through fine strainer into bowl. Cover and chill.

    Raspberry Sauce

    Makes 2 to 2 1/2 cups
    From the Chocolat cookbook
    Ari Rapkin

    Two 10-12 oz packages of frozen raspberries
    2-3 Tbsp confectioner's sugar, optional

    Thaw raspberries without heating them. Drain and reserve the juice.

    Puree the raspberries in a food processor or blender. Pass the puree through a strainer to remove the seeds. Add some or all of the reserved juice to the puree, depending on how thin you would like it to be. Taste and sweeten, if desired. Refrigerate until needed. Sauce may be prepared and refrigerated up to 3 days in advance, or frozen for 6 months or longer. Never heat the sauce, even to thaw it.

    To serve, spoon onto plate next to dessert.

    Raspberry Beurre Blanc

    From the Cleveland Plain Dealer (in 1985)
    adapted from The Bon Appetit Dinner Party Cook Book
    Good on salmon, swordfish, etc.
    Makes about 1 cup
    Ari Rapkin

    1/2 cup raspberry vinegar
    1/4 cup minced shallots
    1/4 cup heavy cream
    1 cup (2 sticks) unsalted butter, cut into 16 pieces
    2 Tsp seedless raspberry jam
    Fresh raspberries for garnish

    In a small saucepan, combine raspberry vinegar and shallots. Cook over medium-high heat until vinegar is reduced to 2 tablespoons. Add cream and continue cooking until liquid is reduced to 2 tablespoons. Remove from heat; whisk in 2 or 3 pieces of butter, one piece at a time. Place over low heat and cook, whisking in remaining butter [one piece at a time] until mixture is almost the consistency of mayonnaise. Whisk in jam. (Be careful not to over-cook, or you'll break the emulsion.)

    Whiskey Sauce

    From the BON TON Restaurant, New Orleans, Louisiana

    Ari Rapkin

    1 stick margarine, melted
    1 c sugar
    1 egg
    whiskey to taste

    Cream the sugar and egg until well mixed. Add melted margarine and continue to dissolve. Add whiskey to taste, which should make sauce creamy smooth.

    Cinnamon Butter

    (from theGood Housekeeping Complete Book of Home Baking cookbook, British edition)
    From Bruce & Jill's Favourite Family Recipes
    4 oz butter
    2 oz granulated sugar
    2 oz brown sugar
    4 teaspoons cinnamon
    Beat the first four ingredients together until smooth. Cover and refrigerate.


    Beverages


    Hot Beverages

    America's Best Hot Chocolate

    (or so I used to think) --- Jody Prival
    (4 servings)

    1 cup heavy cream
    2 oz. unsweetened chocolate, broken into pieces
    2 oz. semi-sweet chocolate, broken into pieces
    1/4 cup sugar
    1/2 teaspoon vanilla
    3 cups whole milk

    In a 2-quart saucepan, heat the heavy cream to scalding until tiny bubbles form around the edge of the pan. Remove from the heat and stir in the chocolate pieces until they have melted and mixture is smooth. Add the sugar and vanilla and stir until smooth. Pour in the milk. Return the saucepan to the stove and heat on medium until the mixture is hot and steaming. Do not bring to a boil.

    If you are feeling especially festive, top with marshmallows, whipped cream sprinkled with cinnamon or dust with a little cocoa powder.

    Hot Chocolate

    From Bruce & Jill's Favourite Family Recipes
    Makes 4 servings.

    2 oz unsweetened chocolate
    1 cup water
    1/4 cup sugar
    dash salt
    3 cups milk

    Heat chocolate and water over medium heat, stirring constantly, until mixture is smooth. Stir in sugar and salt. Heat to boiling; reduce heat and simmer uncovered 4 minutes, stirring constantly. Stir in milk. Heat until just hot (do not boil). Whip with hand mixer until foamy and serve immediately.

    Masala Chai (Indian Spiced Tea)

    Karen Haigh

    10 cloves
    10 whole cardamom, bruised
    1 (1.5-inch) stick cinnamon
    10 allspice
    10 black peppercorns
    1 tablespoon ground ginger, optional
    2 cups milk
    2 cups water
    1 tea bag

    Place all ingredients into deep saucepan and bring to boil. Serve with sugar to taste.

    Cupid's Exotic Love Tea

    Ari Rapkin

    1 cups water
    1/4 cup honey
    1 cup apple juice
    1/4 teaspoon cinnamon
    6 Celestial Seasonings Cranberry Cove Tea Bags

    Bring water and juice to a boil. Stir in honey and cinnamon. Add the tea bags. Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses with ice. Sit back, sip and fall in love. Can be stored in the refrigerator for three days.

    McCullough-Maxwell Wassail

    (from the kitchen of Sue McCullough)
    From Bruce & Jill's Favourite Family Recipes

    3/4 cup brown sugar, packed
    1 cup water
    1/4 teaspoon salt
    1/4 teaspoon nutmeg
    1/2 teaspoon cinnamon
    1/2 teaspoon allspice
    3/4 teaspoon cloves
    2 1-lb can jellied cranberry sauce
    3 cups water
    1 can pineapple juice

    Bring sugar, water and spices to a boil. Crush cranberry sauce with fork and add water. Blend with beater until smooth. Add cranberry sauce to brown sugar mixture and add pineapple juice. Bring to boiling. Keep warm and serve with cinnamon sticks if desired. Yields 2 1/2 quarts.

    Swedish Style Hot Spiced Wine

    Sanjiv Singh
    Hans Tallis, who sent me this Swedish recipe writes: "This is for Swedish glogg, which is for drinking after coming in on cold nights. It hits the blood pretty quickly."

    0 1.75 liter cheap vodka (the higher the proof, the better)
    1.75 liter heavy, good quality, red wine (Burgundy, etc.)
    1 orange peel (use a potato peeler)
    1/2 cup blanched almonds
    1 cup raisins
    10 cardamom seeds, broken up
    10 cloves
    3 sticks cinnamon
    6 figs

    Combine the ingredients in a large pot with a lid. Heat the mixture until it will ignite with a match. Holding 120 sugar cubes over the flaming pot in an all-steel strainer (anything less can melt in the alcohol/sugar fire) pour, with a ladle or small pot, the mixture over the sugar cubes repeatedly until they are all dissolved. This step is important, as it slightly caramelizes the sugar and thus changes the flavor, and because it is fun. Lid the pot to extinguish the flame.

    The glogg should be stored a couple of months with all flavorings to enrich the flavor. It will form a volume greater than that of the original vodka and wine bottles, so you will need an extra bottle. Split the flavorings equally among the bottles. The figs might need to be cut up to fit into the spouts.

    To serve, heat the wine, being careful not to let much alcohol boil off (watch carefully for small surface bubbles to form, which occurs below water's normal boiling point). Serve in small amounts with some almond slivers and raisins in the cup. Good generousness complement glogg well. Glogg must be drunk hot or the sugar will make it very syrupy.

    German Style Hot Spiced Wine

    Sanjiv Singh
    From Bernd Brugge, January 1987. "...here is my favorite recipe for mulled wine, or Gluehwein as it is called in Germany."

    1 liter red wine
    1/2 liter water
    half a vanilla bean
    half a cinnamon stick
    2 teaspoons grated orange peel
    1 teaspoon grated lemon peel
    20 cloves
    3 hibiscus flowers
    sugar, to taste

    Mix all ingredients together and bring to a boil. Add sugar to taste. Cook for another 10 minutes on a small flame, filter out the spices and serve with cheese cut into cubes, grapes, nuts and mandarin oranges.

    If you add 1/8 liter rum or brandy, you have a Bergsteiger-Gluehwein (mulled wine for mountaineers).

    American Style Hot Spiced Wine

    Sanjiv Singh
    Recipe from Marion Kee, January 1987. To use with 0.75 liters of wine. All spices are whole (if you want to use ground, be sure to put them in a bag they will stay in, and experiment to find the proper amounts.) The amount of sugar will vary to taste, but remember that you can always add more, but can't remove what you have put in. Start with a decent grade of red table wine (anything really good is basically wasted when you cover the taste with spices, but anything actually bad will likely still be bad when you are done. I like to use the Yugoslavian & Rumanian red wines such as Avia or Sipon. French or German or Italian will do fine depending on how much you want to spend (some Italians are cheap and will do fine.) I usually use a Cabernet Sauvignon type, but use whatever you like.) This works with white wines too (I suppose you would cut down the spices a bit and maybe up the amount of orange.) Two wines that would do well with the recipe: a Spanish Sangre de Torro and Carlo Rossi's Paysano.

    1/4 cup sugar (to start, and depending on dryness of wine)
    2 sticks cinnamon (may break into pieces if desired)
    20 whole allspice
    25-30 whole cloves
    1 tablespoon dried orange peel (lemon peel optional)
    1 whole orange, sliced (or lemon if desired)

    Heat the wine over low-medium heat in a non-metal container (I use a Corningware casserole which is rangetop safe). Do NOT allow it to heat too fast, and God forbid it should boil. When it's starting to get hot, stir in the sugar gradually, stirring until dissolved. Turn off the heat whenever you think it is hot enough (some amount hotter than the temperature at which you intend to serve it, since it's going to sit for a while). Place the spices in a cheesecloth bag and add them. Cover the pot and let steep for however long you wish. (I like 15 minutes). Remove the spices, add sliced citrus and serve with a non-metal ladle or dipper (if you don't take out the spices, subsequent servings will have a stronger spice taste).

    Cold Beverages

    Thai Iced Tea

    Serves 4
    Karen Haigh
    4 cups water
    5 lapsang suchong tea bags
    8 heaping teaspoonfuls brown sugar
    16 teaspoons half & half
    Place water, tea bags and brown sugar into a saucepan and bring to a boil. Turn of heat and let steep 1 hour. Remove tea bags and place in fridge until cold. Serve in four glasses, over ice, with 4 teaspoons half and half per glass.

    Apple-Banana Shake

    From Bruce & Jill's Favourite Family Recipes
    Serves 1

    8 oz skim milk
    1 ripe banana
    2 oz frozen apple juice concentrate
    1 egg white
    Combine in blender.

    Party Punch

    (from the kitchen of Carol Linkkila)
    From Bruce & Jill's Favourite Family Recipes

    1 pint water
    2 cups sugar
    1 quart tea
    1 can pineapple juice
    1 quart orange juice
    juice of 6 lemons
    1 can grated pineapple
    1 bottle cherries
    2 liter bottle of ginger ale

    Combine all ingredients. Add ginger ale just before serving. Garnish with sliced citrus fruit or ice ring. Suitable for a party.

    Lime & Mint Juice

    Karen Haigh
    Originally From: The Book of Curries & Indian Foods
    about 5 cups

    1 cup firmly packed mint leaves (that's a LOT of mint)
    6 tablespoons lime juice
    1/4 cup sugar
    Place ingredients in a food processor or blender and puree. Add one cup water and refrigerate at least one hour.

    At least one hour before serving, strain through a fine sieve (or coffee filter). Discard leaves. Add 3 1/2 to 4 cups water (to taste). Refrigerate. Serve over ice with mint leaves and lime slices.

    Variation: Use Sprite or Seven-up instead of water & sugar as the mixer. Add Lime juice to taste (it can be a little sweet otherwise)

    Mint Juleps

    (makes 1 drink)
    Ari Rapkin

    2 1/4 oz. bourbon
    1 tsp sugar
    1 tsp water
    4 sprigs mint

    Strip leaves from 2 sprigs of mint and mash with water and sugar in collins glass until sugar is dissolved. Fill with shaved ice and pour in bourbon. Stir until outside of glass is frosted. Decorate with 2 sprigs of mint. Serve with straws.


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