Cherry Parfait Pie
Ingredients & Directions 1 pk Cherry gelatin powder 1 3/4 c Boiling water 3/4 c Cherry preserves 3 tb Lemon juice 1/2 c Evaporated milk (White -House); chilled * 9 Inch baked pie shell Dissolve gelatin in boiling water. Chill until syrupy. Beat until foamy and light. Add preserves. Add lemon juice to milk. Beat until thick and fluffy. Add to whipped gelatin; turn into baked pie shell. Chill until set. Decorate with whipped cream and fresh or canned cherries, if desired. * Milnot is also a very whippable evaporated milk. MC formatting by bobbi744@sojourn.com Yields 6 Servings
Oreo Cookie Tube Cake
Ingredients & Directions 25 Cream filled sandwich cookie 2 1/2 ts Baking powder 3 c Flour 1 ts Salt 1 1/2 c Sugar 1 ts Vanilla 1 1/4 c Milk 4 Large eggs 1 c Shortening CHOCOLATE GLAZE 6 oz Pk semi-sweet choco-chips 1 tb Milk 3 tb Shortening 1 tb Corn syrup Preheat oven to 350 F. Grease and flour 9″ fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won’t work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator. Yields 1 servings
Quick Pound Cake
Ingredients & Directions 3 Eggs 1/2 c Milk 1/2 ts Vanilla extract 3 c Basic Cake Mix Preheat oven to 300 degrees. Beat eggs until foamy; add milk and vanilla and continue beating. Add dry mixture to eggs, 1/2 cup at a time, beating well after each addition. Pour into a greased 9-inch loaf pan and bake for 1-1/2 hours. Idea: For a fruit shortcake, pour batter into a greased 9-inch square pan and bake for 1 hour and 15 minutes. When cook, cut cake into 2-inch squares. Slice each square in half, fill with berries and juice, and replace top half. Cover with sweetened whipped cream. Variation: For a chocolate pound cake, add 1/2 cup unsweetened cocoa to the batter before baking. SOURCE: Cheaper & Better, by Nancy Birnes Yields 1 Cake
Marzipan-topped Strawberry Layer Cake Pt 1
Ingredients & Directions –CAKE– 2 lg Eggs; room temperature 1/3 c Plus 2 tablespoons sugar 1/2 c Ground unsalted pistachios 1/2 c Unbleached all purpose flour 1/4 ts Baking powder 4 lg Egg whites; room temperature -BUTTERCREAM- 6 lg Egg yolks 1/3 c Sugar 2 tb Unbleached all purpose flour 1 1/2 c Half and half 8 oz Imported white chocolate; -(such as Lindt), ; chopped 2 ts Vanilla extract 1 c Unsalted butter; room -temperature (2 ; sticks) 5 tb Fraise or framboise -eau-de-vie; (clear -strawberry or ; raspberry brandies) ; or other brandy 6 tb Strawberry jam 3 1 pint baskets strawberries; -stemmed 7 oz Marzipan Green food coloring Powdered sugar 2 oz Imported white chocolate; -(such as Lindt), ; chopped 4 Strawberries; cut in half -through ; stem end For Cake: Position rack in center of oven and preheat to 350F. Butter 9-inch square pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment. Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Mix nuts, flour and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into batter in 2 additions. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Cut around cake in pan. Turn cake out onto rack. Peel off parchment; cool cake completely. For Buttercream: Whisk yolks, sugar and flour in medium bowl until well blended. Bring half and half to simmer in heavy medium saucepan. Slowly pour hot half and half into egg mixture, whisking constantly. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Transfer mixture to medium bowl. Add 8 ounces white chocolate and vanilla extract and stir until chocolate melts and mixture is smooth. Press plastic wrap on surface of pastry cream to prevent skin from forming; cool. (Can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in large bowl until fluffy. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Melt jam in heavy small saucepan over medium heat. Stir remaining 4 tablespoons brandy into jam. Cut cake horizontally, into 2 even layers. Place 1 layer on 8-inch cardboard square. Brush half of jam over. Spread 1 cup buttercream over jam. Cover buttercream layer completely with whole strawberries, stem end down. Set aside 1/2 cup buttercream; spoon remaining buttercream over berries, spreading buttercream between and around berries. Spread remaining jam over second cake layer. Place cake, jam side down, atop buttercream. Press cake gently to adhere. Refrigerate cake until buttercream is firm. (Can be prepared 1 day ahead. Cover cake and remaining buttercream separately and chill. Bring buttercream to room temperature before continuing.) Knead marzipan and 2 drops green coloring in large bowl until color is evenly distributed. Dust work surface with powdered sugar. Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking. Spread reserved 1/2 cup buttercream over top of cake. Using rolling pin as aid, drape marzipan over top of cake. Press gently to adhere. Trim marzipan flush with top of cake; reserve trimmings. Brush excess powdered sugar off marzipan. Using long sharp knife, cut 1/3 inch off each side of dessert to expose strawberries. Cut marzipan trimmings into leaf shapes using small cutter. Melt 2 ounces white chocolate in heavy small saucepan over low heat. continued in part 2 Yields 1 servings
Pear Tarts With Caramel Sauce
Ingredients & Directions Almond Cream- 1/4 c Unsalted butter, softened 1/3 c Super fine sugar 2 lg Egg yolks 1/4 ts Amaretto or almond extract 1 c Ground almonds (see note) 1 tb Allpurpose flour Caramel Sauce: 1/2 c Brown sugar, packed 4 tb Unsalted butter 2 tb Heavy cream Tarts: 1 lb Puff pastry 2 lg Ripe pears, peeled, cored, And thinly sliced 1 Egg yolk 4 Sprigs mint Confectioners sugar, for Serving To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste. To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove. To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce. Yield: 4 servings Note: to make ground almonds, freeze whole or sliced blanched almonds, then process them in a blender in short bursts, scraping down the sides as necessary, until they are evenly ground. Do not over process or allow them to get warm, otherwise they will turn into nut butter. TOO HOT TAMALES SHOW #TH6224 Yields 4 servings
Mrs Fields' Orange Chocolate Chunk Cookies
Ingredients & Directions 2 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 ts Grated orange peel 1 c Sugar 1/2 c Light brown sugar, packed 1 c Butter, softened 2 lg Eggs 1 ts Orange extract 1 1/2 c Semisweet chocolate bar Coarsely chopped (8 oz) Preheat oven to 300*F. In a medium bowl combine flour, soda, salt and orange peel. Mix well and set aside. In a large bowl blend sugars with electric mixer at medium speed. Add butter and beat to form a grainy paste, scraping sides of bowl as needed. Add eggs and orange extract, and beat at medium speed until light and fluffy. Add the flour mixture and chopped chocolate. Blend on low speed just until mixed. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface. Yields 1 Servings
Honey Vanilla Cheesecake
Ingredients & Directions FILLING 4 oz Reduced-fat cream cheese 16 oz Low-fat cottage cheese 1 c Fat-free ricotta cheese 2 tb Cornstarch 1 c Honey 1 tb Vanilla extract 1 c Fat-free egg substitute Pureed raspberries, or – strawberries, if desired Sugar (as topping, if – desired) 1 Gingersnap crust (below) GINGERSNAP CRUST 32 Old Fashioned crisp – gingersnap cookies, – crushed 2 tb Sugar 1 Egg white CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes. From Yields 16 Servings
