Ideas To Dress Up Pound Cake
Ingredients & Directions 1/2 c Almond paste 1/2 ts Grated orange zest 1 c Whipped cream or sour cream Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries. MONDAY TO FRIDAY SHOW #MF6708 Yields 4 servings
Phipps Famous Shortbread
Ingredients & Directions 2 1/2 c Flour, all purpose 1 lb Butter, soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don’t soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. Yields 48 servings
Mandarin Chocolate Cake
Ingredients & Directions –CAKE– 12 oz Semisweet chocolate; chopped 3/4 c Unsalted butter; cut into 8 -pieces, ; room temperature (1 ; 1/2 sticks) 1 c Sugar 1 1/2 tb Grated orange peel 4 lg Eggs 1 lg Egg yolk 3/4 c Cake flour 1/4 ts Ground ginger; (generous) 1 c Chopped toasted almonds 3/4 c Minced crystallized ginger -GLAZE- 1/2 c Whipping cream 2 tb Plus 2 teaspoons Grand -Marnier 11 oz Semisweet chocolate; minced 4 Oranges; thinly sliced For Cake: Preheat oven to 350F. Butter 10-inch-diameter cake pan. Line bottom with parchment; butter paper. Dust pan with flour. Melt semisweet chocolate in top of double boiler over simmering water. Remove from over water. Add unsalted butter 1 tablespoon at a time, mixing until melted and smooth. Mix in sugar and grated orange peel. Mix in eggs 1 at a time. Stir in egg yolk. Add cake flour and ground ginger, then chopped toasted almonds and crystallized ginger and stir to combine. Transfer batter to prepared pan. Bake until just springy to touch, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool. For glaze: Scald whipping cream with Grand Marnier liqueur in heavy small saucepan. Remove from heat. Add semisweet chocolate and mix until smooth. Cool chocolate glaze until thick enough to spread. Arrange cake flat side up on rack. Spread glaze evenly over top and sides of cake. Refrigerate until glaze if firm, about 30 minutes. Transfer cake to serving platter. (Cake can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Cut orange slices in half. Twist three and place in center of cake. Arrange remaining orange slices around edge of platter and serve. Serves 12. Yields 1 servings
Sicilian Mushroom Flatbread
Ingredients & Directions ———————–PILLSBURY 36TH BAKE-OFF———————– 2 ts Olive oil or oil OR 1/3 c Onion; finely chopped 1 ts Dried rosemary leaves 2 tb Finely chopped oil-packed 1 ts Garlic; minced Sun-dried tomatoes 4 1/2 oz Jar Green Giant Sliced 1 tb Fresh oregano; minced Mushrooms; drained OR 10 oz Can Pillsbury Refrigerated 1 ts Dried oregano leaves All Ready Pizza Crust 2 ts To 3 tsp fresh rosemary 1/4 c Grated Parmesan cheese Minced Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12×9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers. Nutrition Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium 70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2 fat Yields 8 servings
Apricot Lattice Pie
Ingredients & Directions 1 c Sugar 1/8 ts Salt 1/4 ts Nutmeg 1/4 ts Cinnamon 2 1/2 tb Tapioca Pastry For 2-Crust Pie 3 c Fresh Apricots; Pitted 1 tb Butter Granulated Sugar 1. In a small bowl mix the sugar, salt, spices and tapioca. 2. Sprinkle 1 tablespoon of mixture in unbaked pie shell. 3. Fill with apricots. 4. Cover with remaining sugar mixture. Dot with butter. 5. Roll out remaining pie crust. 6. Cut in 1/2″ strips with pastry wheel; arrange over fruit in lattice effect. 7. Sprinkle with sugar. 8. Bake at 400 degrees for 15 minutes; reduce heat to 375 degrees and bake at additional 30 minutes. Yields 1 Servings
Cookie Pie
Ingredients & Directions 1 1/2 c Butter 2 1/2 c Light or dark brown sugar 4 Eggs 3 ts Vanilla 3 ts Lemon juice 6 c Cake flour 5 ts Baking powder 1 ts Salt 2 cn Cherry pie filling Cream together butter and light brown sugar until fluffy. Add eggs and beat well. Add vanilla and lemon juice and mix well. Mix together separately, the flour, baking powder and salt then add to butter, sugar and egg mixture and mix well. Grease a 17 x 13 cookie sheet and spread with 3/4 of the dough. Spread the 2 cans of cherry pie filling over the dough then dot (heaping teaspoonfuls) with remaining dough. Bake 45 min. at 350 degrees. When cool cut into squares. Yields 1 servings
White Christmas Cake
Ingredients & Directions 1/2 c Water 4 oz White confectionery coating 1 c Butter or margarine, -softened 2 c Sugar 4 Eggs, separated 1 tb Vanilla extract 2 1/2 c All-purpose flour 1 ts Baking soda 1 c Buttermilk 1 c Flaked coconut 1 c Chopped pecans FROSTING 8 oz Cream cheese, softened 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1 lb Confectioners’ sugar 1 tb Milk In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in. square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings. Yields 1 Servings
