Milk Chocolate-orange Cakes 2
Ingredients & Directions E ***** Continued: When chilled, transfer the chocolate-cream to a 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment. Beat on medium speed until the mixture is light in color and soft peaks start to form. Do not overbeat or the mixture will be grainy. Refrigerate until ready to use. Make the dark chocolate curls: Warm the chocolate slightly by placing it on a piece of waxed paper in a microwave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften. This can take 3 to 6 tries, depending on the wattage of the microwave oven, type and brand of chocolate and the heat of the kitchen. The chocolate should soften slightly, not melt. Alternatively, soften the chocolate by placing it about 6 inches beneath the warm bulb of a desk lamp for 5 to 10 minutes, turning it every couple of minutes, until it begins to soften. Line a baking sheet with waxed paper. Grip a square of chocolate with a paper towel so your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls. As you form the curls, let the curls drop onto the paper-lined baking sheet. (Chocolate that is only slightly softened will form tight curls; overly heated chocolate will curl very little. ) Refrigerate the curls on the baking sheet until you are ready to garnish the cakes. Make the orange compote: With a sharp paring knife, peel the oranges and cut them into segments. Cut each segment into 3 pieces. In a medium saucepan combine the orange juice and the honey and bring to a boil over medium heat. Reduce the heat and simmer until the juice begins to thicken and turn syrupy, about 3 to 4 minutes. Meanwhile, dissolve the cornstarch in the orange liqueur. When the orange juice mixture has reduced, add the cornstarch mixture and whisk until the mixture thickens. Simmer for 30 seconds; remove the pan from the heat. Fold in the reserved orange segments. Set aside to cool. Make the milk chocolate glaze: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan bring the heavy cream and corn syrup to a boil. Remove the pan from the heat and pour the cream over the chocolate. Stir in the almond liqueur. Assemble the cakes: Line a baking sheet with parchment paper and arrange six 3- inch-by-1 3/4-inch metal rings on the paper. Place a cake round in the bottom of each ring. Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with the whipped milk chocolate-orange cream. Pipe a thin layer of the milk chocolate-orange cream over the cake rounds. Press another cake round into each ring, and repeat with a layer of the milk chocolate cream. Place the final cake rounds into the ring and finish the tops with the remaining milk chocolate-orange cream. Using a metal spatula, scrape across the tops of the rings to smooth and level the cream. Chill the cakes for 1 hour or until firm. Glaze the cakes: Using a damp (not wet) very hot towel, carefully heat the outside of the metal rings and push the cakes up from the bottoms to unmold. Arrange the cakes on a wire rack set over a baking sheet to catch the excess glaze. Pour the warm milk chocolate glaze over the cakes, coating each one completely. Use a metal spatula to touch up any missed spots on the sides. When the glaze has set slightly, decorate the tops with the dark chocolate curls. Serve the cakes at room temperature with the orange compote. ~ Paige LaCava Yields 6 Servings
Lemon Raisin Bread
Ingredients & Directions 1/4 To 1/2 cup warm water 4 tb Sugar 1 pk Active dry yeast 1 Egg, beaten 1/4 c Blanched whole almonds 1/4 c Mixed candied fruit 1/4 c Dark raisins or currants 2 Pieces pared lemon rind, -about 1 1/2 x 1/4-inches 2 1/4 c All-purpose flour 2 tb Butter or margarine, room -temperature 1/2 ts Salt 1 c Powdered sugar 1/4 ts Vanilla 2 To 3 Tbsp milk Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and yeast. Stir to dissolve yeast and let stand unitl bubbly, about 5 minutes. Stir in egg. Fit processor with steel blade. Measure almonds, candied fruit and raisins into work bowl. Process on/off 3 or 4 times until mixture is coarsely chopped. Remove from work bowl and reserve. Place remaining granulated sugar and lemon rind in work bowl. Process until rind is minced, 1 to 2 minutes. Add flour, butter and salt to sugar mixture. Process until mixed, about 5 minutes. Turn on processor and gradually drizzle yeast mixture through feed tube into flour mixture. Drizzle just enough of the remaining water into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until dough turns around the bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and very slowly drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Sprinkle nut-fruit mixture evenly over dough. Process on/off just until mixed. Turn dough onto large greased cookie sheet. Shape into a ball. Cover with inverted bowl or plastic wrap and let stand 20 – 30 minutes. Roll out to an 8-inch circle. Cover loosely with plastic wrap and let stand in warm place until doubled, about 45 minutes. Heat oven to 375 F. Uncover loaf and bake until evenly brown, 25 – 30 minutes. Remove bread from cookie sheet and place on wire rack. Blend powdered sugar, vanilla and enough milk to make a smooth mixture thick enough to spread. Spread over bread. Food Processor Bread Book From the collection of Jim Vorheis Yields 1 Servings
Family Favorite Cake-diabetic
Ingredients & Directions 3/4 c Diet margarine 1 c Skim milk 1 1/2 c Non-nutritive sweetener* 1 ts Almond extract 4 ts Baking powder 3/4 c Egg whites(4-5) 1/2 ts Salt * Sugar Twin is best for 3 c Flour -this. Preheat oven to 375 F. Cream margarine and sweetener. Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture. Add almond extract, and beat egg whites until stiff peaks form, and fold in. Pour into 2 well-greased 9″ layer pans. Bake about 30 minutes. Cool a few minutes, then remove from pans and cool further on wire racks. Top with Creamy Frosting. Makes 1 two layer cake. Yields 1 servings
Andes Mint Cheesecake
Ingredients & Directions 1 pk OREO COOKIES 1 (32 oz.) pkg CREAM CHEESE 4 tb BUTTER, melted 1 c SUGAR Crush Oreos in a food 5 EGGS -processor; add melted 1 (6 oz.) pkg SEMI-SWEET -butter, mix -CHOCOLATE, melted Well. Press into 10 inch 18 ANDES MINT CANDIES, chopped -springform pan. 1/2 c SOUR CREAM CAKE 1 ts VANILLA ** CRUST Yields 6 servings
Lemon Cupcakes With Lemon Cream
Ingredients & Directions 3/4 c Cake flour; (not -self-rising) 1/2 ts Baking powder 1/8 ts Salt 2 1/2 ts Freshly-grated lemon zest 1/2 Stick Unsalted butter; -softened 1/2 c Sugar; plus 1 tb Sugar 1 tb Fresh lemon juice; plus 2 ts Fresh lemon juice 2 lg Eggs 2 oz Cream cheese; softened Preheat oven to 350 degrees and line four 1/2-cup muffin tins with paper liners. Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork, blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well. In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth. Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. This recipe yields 4 cupcakes. Yields 4 servings
Black Magic Cake
Ingredients & Directions 1 3/4 c Flour; unbleached, sifted 2 c Sugar 3/4 c Cocoa; baking 2 ts Baking soda 1 ts Baking powder 1 ts Salt 2 ea Eggs; large 1/2 c Vegetable oil 1 c Coffee; black, strong 1 c Buttermilk 1 ts Vanilla extract 1 x –hundred dollar frosting— 1/4 c Butter or regular margarine 3 oz Semisweet chocolate;3 blocks 1 ea Egg; large 2 c Confectioners’ sugar 1 tb Vanilla 1 tb Lemon juice 1 c Walnuts; chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners’ sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. Yields 16 servings
Grapefruit & Poppy Seed Bread Abm
Ingredients & Directions ———————-BEST BREAD MACHINE CB EVER———————- 2 3/4 ts Yeast 2 1/2 c Bread flour 3 tb Wheat germ 3/4 c Wheat bran 3 tb Powdered milk 1/4 c Poppy seeds 1 1/2 tb Sugar 1/2 tb Salt 3 tb Grapefruit peel, grated 1 1/2 tb Oil 1/4 c Grapefruit juice 1 c Water; warm Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. In hot & humid weather, use 1/8 c less water. Could you make a more nutritious, refreshing commuter breakfast than thick slices of this bread, either plain or spread with butter, cream cheese, or marmalade? It also makes an unusual but delicious turkey or chicken sandwich. Tested in DAK R2D2. Sylvia’s comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Ounces
