Cherry Cream Torte
Ingredients & Directions 2 pk 3ounces each lady fingers 2 tb White grape or apple juice 8 oz Cream cheese; softened 2/3 c Sugar 1 ts Almond extract; divided 2 c Whipping cream; whipped 21 oz Cherry pie filling Toasted almonds and -additional cream; optional Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9″ springform pan. In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust. Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight. Combine the pie filling and remaining extract; spread over the cream cheese layer. Chill for at least 2 hours. To serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Yields 16 Servings
Whole Wheat Chocolate Cake
Ingredients & Directions 1 1/2 c Sugar 1 c Flour; Unbleached, Sifted 3/4 c Whole Wheat Flour; Stirred 2 ts Baking Soda 1 ts Salt 1 c Butter Or Regular Margarine 1 c ;Water 1/4 c Cocoa; Baking 2 ea Eggs; Large, Beaten 1/2 c Sour Cream COCOA FROSTING 1/2 c Butter Or Regular Margarine 6 ts Milk 1/4 c Cocoa; Baking 1 lb Confectioners Sugar; (1 Box) 1 ts Vanilla Extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners’ sugar, that has been sifted. Continue cooking over low heat until confectioners’ sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. Yields 16 Servings
Gwynne's Garlic & Parsley Bread
Ingredients & Directions 2 ts Yeast (Red Star Brand) 3 c Bread Flour 6 tb Wheat Flour 1 3/4 ts Salt 1 1/2 tb Sugar 1 1/2 tb Olive oil 1 Clove Garlic, minced 3 tb Chopped fresh parsley 1 1/4 c Water Place all ingredients in bread machine. Select “Light” crust setting and press start. SOURCE:*Gwynne Bodle Yields 6 Servings
Basic Puff Pancake
Ingredients & Directions 4 tb (1/2 stick) unsalted butter 2 lg Eggs 1/2 c Milk 1 pn Ground nutmeg 1/2 c All-purpose flour 2 tb Confectioner’s sugar 1/4 c Granulated sugar -(optional) 1. Heat oven to 425 degrees. 2. Melt butter in 10-in. ovenproff skillet over medium heat, tilting pan to coat sides. 3. Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl. Pour into skillet; cook 1 minute. 4. Place in oven and bake until puffed and golden, 12-15 minutes. Sprinkle with confectioner’s sugar or serve with topping, if desired. Serve immediately. VARIATIONS: Caramelized Apple Toss 2 cups diced pared apples with 1 Tb lemon juice. Melt 2 Tb butter in separate 10-in. skillet over medium-high heat; add 2 Tb sugar and the apples. Cook, stirring frequently, until aples are lightly caramelized, 5-7 minutes. Add 1/4 cup raisins, 1 Tb applejack, and 1/4 tsp ground cinnamon; cook 1 minute. Stir apples into batter before pouring into skillet. Pineapple-Kirsch Marinate 1 cup diced fresh or drained canned unsweetened pineapple in 1/4 cup kirsch 20 minutes. Drain; add to skillet. Pour in batter. Substitute brown sugar for confectioner’s. TOPPINGS: Rum-Glazed Banana Cut 2 firm ripe bananas diagonally into 1-in. slices; toss with 2 Tb lemon juice. Melt 2 Tb butter in separate 10-in skillet over medium heat. Add bananas; saute 30 seconds. Add 3 Tb dark rum, carefully ignite, and cook 1 minute. Spoon warm topping over baked Basic Pancake. Substitute brown sugar for confectioner’s. Cranberry-Orange Heat 1 1/2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 3 Tb orange juice, 1 tsp grated orange zest, and 1/2 tsp ground cinnamon in heavy medium saucepan over medium heat to boiling. Cook, stirring frequently, until thickened, 4-5 minutes. Remove from heat; stir in 1 1/2 tsp orange-flavored liqueur and 1 small pared orange cut into small wedges. Refrigerate 30 minutes; serve with bake Basic Pancake. Yields 6 servings
El Rey Chocolate Banana Tart
Ingredients & Directions 1 1/2 c All-purpose flour 1 c Confectioners sugar 1/2 c Almond flour 12 tb Cold unsalted butter, cut Into small pieces 2 Eggs Banana filling: 4 Ripe bananas, sliced 4 tb Unsalted butter, cut into sm Pieces 1/2 c Dark brown sugar Chocolate Tart Mixture: 3 oz El Rey Chocolates Bucare Bitter 3 tb Unsalted butter 3 Egg yolks 1/4 c Sugar 3 Egg whites Make the crust: Place the flour, sugar and almond flour in the bowl of a heavy-duty mixer. Add the butter, and using the paddle attachment, beat the butter into the dry ingredients until a grainy texture is reached and no lumps of butter are visible. Add the eggs and mix on low speed until a smooth dough forms. Preferably, chill the dough overnight, or at least 2 hours before rolling out to line a 10-inch tart pan. Make the banana filling: Place the sliced bananas into the prepared tart shell. Place the pieces of butter on top of the bananas. Sprinkle with the brown sugar. Make the tart mixture and assemble: Preheat the oven to 350 degrees. In the top of a double boiler over hot, not boiling water, melt the chocolate and butter, stirring frequently. Set aside. In a medium bowl, whip the egg yolks and 1 1/2 tablespoons of the sugar together until the sugar dissolves and the yolks are light in color and texture. In a separate bowl, whip the egg whites until foamy; then while continuing to whip, sprinkle in the remaining sugar and whip until soft peaks form. Fold the yolks into the chocolate mixture. Carefully fold the beaten whites into a chocolate mixture until well combined. Pour an even layer of the tart mixture over the bananas in the tart shell. Bake in the preheated oven for approximately 20 minutes, or until the crust turns golden-brown. Remove from the oven; let cook slightly. Then carefully remove from the mold. Before serving, warm slightly. Yield: One 10-inch tart GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Douglas Rodriguez, Patria, New York) Almond Cookie Crust: Yields 4 servings
Peanut Butter Cup Tarts
Ingredients & Directions 36 Reese’s peanut butter cups 1 lb Refrigerated cookie dough * – (Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350 oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH ! From the recipe collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-choco.zip Yields 1 Servings
Old Fashioned Strawberry Shortcake
Ingredients & Directions RECIPES 2 c Flour 1/2 c Milk 1 tb Baking powder 2 pt Strawberries 1/4 ts Salt 1 c Cream, heavy and whipped 10 tb Butter Preheat oven 400 deg. Wash, hull, drain, and crush strawberries. Sift together flour, powder, and salt. Cut in 1 stick of butter with pastry blender. Mix with a fork, adding enough milk to make a soft dough. Stir. Beat rapidly 1 min, until dough leaves sides of bowl. Turn dough onto floured board and knead gently 30 sec. Divide in half, and with floured hands, spread each half over the bottom of an inverted 8″ cake pan. Prick the surface with a fork. Bake 15 mins or until golden. When cakes are done and still hot, spread 1 layer with remaining butter. Put layer on serving plate, buttered side up and spread with half the strawberries. Top with second layer and remaining strawberries. Serve warm with whipped cream. Yields 6 servings
