Cooking Cakes With Mr.CAKE (^_^)/

Maharani Cupcakes

2011-10-10T03:32:00.000-07:00

Maharani Cupcakes

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
4 Hrs 30 Min

Ingredients

Sweet Basil Cream:
1 1/2 cups heavy whipping cream
1 bunch fresh basil, washed and dried
Sweet Curry Lemon Curd:
1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
3/4 cup fresh lemon juice
3 lemons, zested
1/4 cup unsalted butter, melted
Coconut Cupcakes:
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
2 tablespoons coconut extract
6 cups confectioners' sugar, divided
1/2 (8 ounce) package cream cheese, room temperature
1 tablespoon silver dragees decorating candy

Directions

To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

Footnotes

Editor's Note
If available, gold dragees or brightly colored chocolate-covered sunflower seeds make beautiful decorations for these cupcakes.
Stovetop Directions
To make the lemon curd on a stovetop, combine the ingredients in a saucepan. Cook and stir over medium-low heat until the mixture thickens, about 15 minutes. Remove from heat, strain, and chill as directed.

Nutritional Information

Amount Per Serving Calories: 393 | Total Fat: 16.3g | Cholesterol: 69mgPowered by ESHA Nutrient Database

Red Velvet Cake

2011-10-10T03:28:00.000-07:00

Red Velvet Cake

By: Eleanor Johnson

"A family favorite -- great for the Christmas holiday. Originally submitted to CakeRecipe.com."

Ingredients

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

Directions

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
Bake for 30 minutes.
To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.

Nutritional Information

Amount Per Serving Calories: 513 | Total Fat: 25.7g | Cholesterol: 78mgPowered by ESHA Nutrient Database

6 myths about freezing food

2011-10-10T03:20:00.000-07:00

6 myths about freezing food

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Last week I went to town on my freezer, throwing out all kinds of frozen packages from vegetables to meat to leftovers. I filled my 13-gallon trash can, then promptly walked it out to the dumpster for collection. I felt incredibly guilty about how much food I was tossing, but some of it looked more like a science experiment than something I would actually eat. I vowed to take better inventory of the stuff I store in my freezer, but I couldn’t shake the guilty feeling of being so wasteful. Was it really necessary to throw all that food away? So I looked into the facts about freezing foods and found some surprising information that will help me be a little more thrifty in the future.

Recipes to Try: 25 Healthy Recipes You Can Make Ahead and Freeze

Myth: You can freeze all foods.
While it’s true most edibles freeze under the right conditions, there are some that should never see the inside of your freezer. Delicate vegetables like lettuce practically disintegrate when they’re frozen then thawed. Creamy sauces that are frozen separate and “break” or curdle when thawed. Even coffee shouldn’t be stored in the freezer—especially dark roasts. The oils that make them so special break down in freezing temperatures, allowing the coffee to readily absorb off- flavors. The USDA also advises not to freeze canned goods or eggs in their shell. (But you can freeze canned goods if they are removed from their original packaging, as well as eggs as long as they are removed from their shell.)

Don’t Miss: 6 More Myths About Storing and Making Coffee

Myth: You can freeze food indefinitely.
This is true at least from a food-safety standpoint, but quality suffers the longer food is frozen. Here are some guidelines from the USDA as to how long to keep food in your freezer (at 0 degrees F) for optimal freshness:

Soups, stews and casseroles: 2-3 months
Cooked meat 2-3 months
Uncooked steaks, roasts or chops: 4-12 months
Cooked poultry: 4 months
Uncooked poultry: 9-12 months

Of course how you store the item will lengthen or shorten its freezer life. Air coupled with moisture is the enemy of frozen food (think freezer burn), so if you can keep those two elements out you’ll give your frozen foods a longer life. That’s why I love the vacuum sealer. It sucks air out of the packaging so foods last longer than if they’re just stored in plastic bags or their original packaging.

Myth: Freezing kills bacteria.
Freezing foods renders bacteria inactive but doesn’t actually kill anything. That means if your food went into the freezer contaminated, once thawed it will still harbor the same harmful bacteria. Cooking it to the recommended temperature is the only way to ensure that your food is safe.

Don’t Miss: 10 Kitchen Rules You Should Follow

Myth: Frozen food has fewer nutrients than fresh.
Actually, the opposite can be true. Frozen fruits and vegetables may be even more healthful than some of the fresh produce sold in supermarkets because they tend to be processed at their peak ripeness, a time when, as a general rule, they are most nutrient-packed. If you’re worried about nutrient loss, eat your frozen fruits and veggies soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade. Finally, steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins.

Don’t Miss: How to Freeze 16 Fruits and Vegetables

Recipes to Try: Easy Recipes for Frozen Fruit and Vegetables

Myth: Once thawed, food cannot be refrozen without cooking it first.
You can freeze and refreeze to your heart’s content as long as the food has not been left outside the fridge for more than 2 hours (or 1 hour in 90-degree heat). One point to be aware of is that refreezing anything uncooked, especially meat, will degrade the quality due to the loss of moisture in the thawing process. So although it is technically safe to eat, from a culinary standpoint, it’s best to avoid refreezing if at all possible.

Myth: You can store frozen food long-term anywhere in your freezer or anywhere that’s cold.
The door of the freezer is a handy place to store frozen items, but not necessarily the best place for long-term storage. The temperature near and on the door fluctuates every time the door is opened. Although the food may remain frozen, the freezing process could be slowed, opening up the possibility for larger ice crystals to form inside the food and destroy its integrity. To prevent this, store frozen foods toward the back of the freezer where a constant 0 degrees F is more likely to be achieved and use goods stored near the front or on the door sooner. And if the power goes out? Don’t open the freezer door! According to the USDA, a full freezer should remain frozen for 2 days. And if you’re tempted to store your freezer overflow in a snowbank—don’t. Even if the temperature is very cold, the sun can still heat up your frozen foods to dangerously warm temperatures. This is still an excellent way to store beer, though. So keep doing that.

How long do you keep food in your freezer?

By Hilary Meyer

EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.

GERMAN SWEET CHOCOLATE CAKE

2011-10-10T03:17:00.000-07:00

GERMAN SWEET CHOCOLATE CAKE

1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.

Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites.

Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.

FROSTING:

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

Anzac tart with macadamia praline & cinnamon syrup

2009-08-19T08:22:00.002-07:00

Anzac tart with macadamia praline & cinnamon syrup

Enlist crunchy Anzac biscuits in the crust of this terrific tart that's topped with praline.

Cooking Time

25 minutes

Ingredients (serves 8)

250g Anzac biscuits
100g butter, melted
1 x 395g can sweetened condensed milk
1 x 300ml ctn thin cream
2 tbs honey
140g (2/3 cup) caster sugar
60ml (1/4 cup) water
1 x 7cm cinnamon stick
1 tbs honey, extra

Praline
80g (1/2 cup) roasted macadamia nuts, coarsely chopped
155g (3/4 cup) caster sugar
60ml (1/4 cup) water

Method

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to a 24cm (base measurement) fluted tart tin, with removable base. Use a glass to press mixture firmly over base and side of pan. Transfer to the freezer.
Use an electric beater to beat the condensed milk, cream and honey in a large bowl until the mixture has tripled in volume. Pour over the biscuit base and smooth the surface. Place in the freezer overnight to set.
Meanwhile, to make the praline, line a baking tray with non-stick baking paper. Spread the macadamia nuts over the tray. Combine the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to a simmer. Cook, without stirring, brushing down the side of pan with a brush dipped in water, for 8 minutes or until golden. Pour over the macadamias. Set aside to cool. Break into shards.
Combine the sugar, water and cinnamon stick in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 5 minutes or until syrup thickens. Remove from heat. Stir in extra honey. Set aside for 15 minutes to cool. Remove the cinnamon stick.
Top the tart with praline shards and drizzle over cinnamon syrup to serve.

Source

Good Taste - January 2007, Page 91

Recipe by Alison Adams

Aniseed & chocolate parfait

2009-08-19T08:22:00.001-07:00

Aniseed & chocolate parfait

Prepare for an explosion of flavours as the layers of this dessert melt in your mouth.

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

100g dark chocolate, chopped
1 x 300ml ctn thickened cream
1 egg, separated
2 tbs caster sugar
125g mascarpone
8 Unibic aniseed cake biscuits, chopped
80ml (1/3 cup) chilled espresso coffee
Cocoa powder, to dust

Method

Combine the chocolate and one-third of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
Use an electric beater to whisk the egg white in a clean dry bowl until soft peaks form.
Use a balloon whisk to whisk together the egg yolk and sugar in a medium bowl until pale and creamy. Stir in the mascarpone.
Use an electric beater to whisk the remaining cream in a bowl until soft peaks form. Fold into the egg yolk mixture. Add the egg white and gently fold until just combined.
Place the biscuits in a bowl and drizzle with the coffee. Spoon half the biscuit mixture evenly among serving glasses. Top with half the chocolate sauce and half the cream mixture. Continue layering with remaining biscuits, chocolate mixture and cream mixture. Dust with cocoa to serve.

Source

Good Taste - November 2006, Page 55

Recipe by Gemma Purcell

Amaretto cream & praline with fruit

2009-08-19T08:21:00.000-07:00

Amaretto cream & praline with fruit

Preparation Time

5 minutes

Ingredients (serves 4)

100g (1/2 cup) caster sugar
50g (1/3 cup) toasted slivered almonds (Ducks brand)
Strawberries, pear slices and dates, to serve

Amaretto cream
250g mascarpone
2 tbs amaretto liqueur
2 tbs icing sugar mixture

Method

Line a baking tray with non-stick baking paper. Place the sugar in a small frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Remove from heat. Add the almonds and stir until well combined. Pour onto prepared tray and set aside for 10 minutes to cool.
Meanwhile: to make the amaretto cream, place the mascarpone, amaretto and icing sugar mixture in a bowl and stir until well combined.
Break up the almond toffee. Place in the bowl of a food processor and process until coarsely chopped.
Transfer the amaretto cream to a serving bowl and sprinkle with praline. Serve with strawberries, pear slices and dates, if desired.

Source

Good Taste - August 2005, Page 95

Recipe by Sarah Hobbs

Amaretto cheesecake

2009-08-19T08:20:00.000-07:00

Amaretto cheesecake

Ingredients (serves 8)

2 cups crushed digestive biscuits
1 tbs good-quality cocoa powder, sifted
90g unsalted butter, melted
4 egg yolks
1 tsp vanilla extract
1 cup (220g) caster sugar
675g ricotta cheese
1/2 cup (125ml) sour cream
1/4 cup (60ml) amaretto (see note)
1/4 cup plain flour
1/2 cup (125ml) thickened cream, whipped
3 eggwhites
200g good-quality dark chocolate, chopped

Method

Preheat the oven to 160°C. Lightly grease a 23cm springform pan. Cover the outer base and sides of the pan with a double layer of foil. Combine the biscuit crumbs, cocoa and butter, then spread the mixture over the base and 2cm up the sides of the prepared pan.
Process the egg yolks, vanilla and sugar in a food processor. Add the ricotta, sour cream, amaretto and flour, and process until smooth. Place the mixture in a mixing bowl and fold through the whipped cream. Beat the eggwhites until soft peaks form, then fold into mixture, making sure it's well combined. Finally, fold in half the chocolate. Place in prepared pan, then sit in a deep baking dish. Pour boiling water into baking dish so it comes halfway up sides of pan. Bake for 1 hour, turn the oven off and leave to cool completely, then refrigerate for a minimum of 1 hour.
To serve, place the remaining chocolate in a bowl over a pan of simmering water (making sure the bowl doesn't touch water) and stir until chocolate melts. Cool slightly, then serve slices of cheesecake drizzled with the melted chocolate.

Notes & tips

Amaretto is from bottle shops.

Source

delicious. - May 2004, Page 92

Recipe by Valli Little

Amaretto brulee

2009-08-19T08:19:00.000-07:00

Amaretto brulee

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 6)

625ml (2 1/2 cups) thin cream
1 vanilla bean, split
7 egg yolks
100g (1/2 cup) caster sugar
60ml (1/4 cup) amaretto liqueur
2 tbs brown sugar

Method

Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins in a large roasting pan.
Place the cream and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to a simmer (do not boil). Strain through a sieve into a heatproof jug. Use a small knife to scrape vanilla seeds from the bean into cream. Discard bean.
Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and amaretto in a bowl until well combined.
Whisk the hot cream mixture into the egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
Cook in oven for 30 minutes or until just set. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
Preheat grill on high. Sprinkle brulees with brown sugar. Cook under preheated grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.

Source

Good Taste - August 2005, Page 95

Recipe by Sarah Hobbs

Amaretto apples with white chocolate risotto

2009-08-19T08:18:00.002-07:00

Amaretto apples with white chocolate risotto

Caramelised apple is deliciously luscious atop warm cinnamon-infused rice.

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

60g butter
2 tbs brown sugar
2 Royal Gala apples, unpeeled, cut into 5mm-thick slices
60ml (1/4 cup) Amaretto liqueur

White chocolate risotto
1.25L (5 cups) milk
1 x 6cm cinnamon stick
Pinch of ground nutmeg
40g butter, chopped
220g (1 cup) arborio rice
100g white chocolate, finely chopped
55g (1/4 cup) caster sugar

Method

To make the white chocolate risotto, bring the milk, cinnamon and nutmeg just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer.
Heat the butter in a medium heavy-based saucepan over medium heat until foaming. Add the rice and cook, stirring, for 3 minutes or until the grains appear slightly glassy.
Reduce heat to medium-low. Add a ladleful (about 125ml/1/2 cup) of the simmering milk mixture to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue to add the milk mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 35 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
Add chocolate and sugar and cook, stirring, for 2 minutes or until chocolate melts and the mixture is well combined.
Meanwhile, melt butter in a non-stick frying pan over medium heat. Stir in the sugar. Add apple and half the Amaretto. Cook, turning once, for 5 minutes or until tender. Stir in the remaining Amaretto.
Divide the risotto among serving bowls. Top with the apple slices and drizzle over the sauce to serve.

Source

Good Taste - July 2007, Page 89

Recipe by Gemma Purcell

Amaretti cheesecakes with morello cherries and strawberries

2009-08-19T08:18:00.001-07:00

Amaretti cheesecakes with morello cherries and strawberries

Ingredients (serves 6)

75g amaertti biscuits
140g unsalted butter (40g melted, 100g softened)
185g caster sugar
1 tsp vanilla extract
1 tsp finely grated meon rind
2 eggs
125g self-raising flour
1/2 cup (100g) pitted morello cherries in syrup, plus 1 cup reserved syrup
250g strawberries, sliced withways

Filling
150g goat's curd, mascarpone or softened cream cheese
125g chreme fraiche
1/2 cup (110g) caster sugar
1 egg
1 egg yolk

Method

Preheat oven to 170°C. Grease a 6-hole (3/4 capacity) Texas muffin tin, then line bases with baking paper. Process amaretti in a food processor until fine crumbs form. Add 40g metled butter and process until larger clumps form. Press crumb mixture firmly into bases of prepared muffin holes. Regrigerate while making filling.
For the filling: whisk together all the ingredients in a bowl, then set aside.
Using an electric mixer, beat remaining 100g softened butter, 75g sugar, vanilla and meon rind in a bowl until light and fluffy. Add eggs and beat until incorporated, then add flour and beat until combined. Pour mixture over crumbs in muffin tin, then spread halfway up side of holes. Spoon filling into centres - don't worry about being too precise. Bake in oven for 20 minutes or until lighlty browned. Set aside in tin to cool completely (cheesecake will sink slightly on standing).
Combine: remianing 110g sugar and morello syrup in a small saucepan. Simmer over medium heat until reduced to about 3/4 cup and slightly syrupy. Set aside to cool completely. Top cheesecakes with cherries and strawberries, then drizzle with syrup to serve.

Source

Notebook: - October 2006, Page 133

Recipe by Sophia Young

Almond tuiles

2009-08-19T08:16:00.000-07:00

Almond tuiles

Makes

Ingredients

2 eggwhites
1/3 cup (75g) caster sugar
1/3 cup (50g) plain flour, sifted
50g unsalted butter, melted, cooled
2/3 cup (50g) fl aked almonds

Method

Preheat oven to 190°C. Lightly grease the outside of 2 dariole moulds with a little oil. Line a baking tray with baking paper.
Combine eggwhites and caster sugar in a bowl. Add the fl our and the cooled melted butter, and stir with a wooden spoon. Stir in nuts. Using 2 tablespoons of batter for each, spread two 12cm circles on the prepared tray. Bake the tuiles for 5 minutes or until lightly browned. Working quickly, lift the tuiles off the tray using a palette knife and press over the outside of the greased dariole moulds to form dish shapes, then allow to cool on the mould for 30 seconds until hardened. Repeat twice more with the remaining batter.

Source

delicious. - October 2006, Page 70

Recipe by Valli Little

Almond jelly with fruit

2009-08-19T08:15:00.000-07:00

Almond jelly with fruit

Ingredients (serves 6)

3 gold-strength gelatine leaves (see note)
1 cup (220g) caster sugar
300ml pure (thin) cream
1 1/2 tsp almond extract
1 vanilla bean, split, seeds scraped
Fruit salad (such as honey dew, mango and pawpaw) and mint leaves, to serve

Method

Begin this recipe a day ahead. Soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place 90g of the caster sugar in a pan over low heat with 200ml cold water, then stir to dissolve sugar. Squeeze excess water from the gelatine, then add the leaves to the syrup. Remove from the heat and stir to dissolve. Place cream, almond extract and 100ml water in a bowl. Add gelatine mix and stir to combine. Transfer to a 20cm round cake pan (not springform) or glass dish. Cover and chill overnight until set.
Place the remaining 130g sugar, vanilla pod and seeds, and 1/2 cup (125ml) water in a small saucepan over low heat. Stir to dissolve the sugar, then simmer, without stirring, for 2-3 minutes until syrupy. Cool, then discard pod. Divide fruit among serving plates, cut jelly into triangles, then place on top of fruit. Drizzle with vanilla syrup and serve scattered with mint.

Notes & tips

Gelatine leaves are from gourmet food shops.

Source

delicious. - February 2007, Page 68

Recipe by Valli Little

Almond & pear tartlets with honeycomb ice-cream

2009-08-19T08:14:00.000-07:00

Almond & pear tartlets with honeycomb ice-cream

Chunks of honeycomb and a drizzle of honey turn vanilla ice-cream into a special treat to enjoy with your fruity dessert.

Preparation Time

20 - 140 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

1L vanilla ice-cream, softened
1 x 50g bar Nestle Violet Crumble, coarsely chopped
1 1/2 tbs honey
1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed (see tip)
1 egg, lightly whisked
1 x 410g can pear halves in natural juice, drained
35g (1/3 cup) flaked almonds
1 tbs caster sugar

Method

Combine the ice-cream, Violet Crumble and honey in a large bowl. Return the mixture to the ice-cream container. Place in the freezer for 2 hours or until firm.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Use a 10.5cm-diameter fluted round pastry cutter to cut 4 discs from the pastry. Place the pastry discs on the lined tray.
Brush the discs with the egg. Place 1 pear half in the centre of each disc.
Combine the almonds and sugar in a bowl. Sprinkle evenly over the pastries. Bake in oven for 15 minutes or until the pastry is puffed and golden. Serve warm with a scoop of the honeycomb ice-cream.

Notes & tips

Don't thaw the pastry completely or it will be too soft and difficult to work with.
As a healthier alternative to the honeycomb ice-cream, try serving these tartlets with reduced-fat vanilla yoghurt.

Source

Good Taste - September 2008, Page 54

Recipe by Wendy Quisumbing

Almond meringues with strawberry cream

2009-08-19T08:13:00.002-07:00

Almond meringues with strawberry cream

Ingredients (serves 6)

2 egg whites
1/2 cup (100g) caster sugar, plus 2 tbs extra
2 tbs flaked almonds
250g punnet strawberries, washed, hulled, thinly sliced
1 cup (250ml) double cream

Method

Preheat oven to 120°C. Line an oven tray with baking paper. Use an electric mixer to whisk the egg whites until firm peaks form. Add sugar, 1 tablespoon at a time, whisking well between each addition. Continuing whisking for 2 minutes or until sugar dissolves.
Spoon tablespoonfuls of meringue mixture on to the lined tray. Sprinkle with almonds. Bake in preheated oven for 1 hour or until meringues are dry and crisp. Turn oven off and leave in oven, with door ajar, until cooled to room temperature.
Meanwhile, combine strawberries and extra sugar in a saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves and strawberries release juices. Remove from heat and set aside to cool. Transfer to a bowl and place in the fridge to chill.
Combine the cream and strawberry mixture in a bowl. Dip meringues in strawberry cream to serve.

Notes & tips

Transportation tip: Store meringues in an airtight container. Store strawberry cream in an airtight container and place in an esky.

Source

Notebook: - March 2007, Page 120

Recipe by Sarah Hobbs

Almond kulfi with rosewater syrup

2009-08-19T08:13:00.001-07:00

Almond kulfi with rosewater syrup

Makes

Ingredients

300ml pure cream
300ml milk
1 1/2 teaspoons cardamom seeds
2 x 395g cans condensed milk
150g slivered almonds, toasted, roughly chopped
1/2 cup caster sugar
1/2 teaspoon rosewater essence (see note)

Method

Cut sixteen 2cm x 20cm strips of baking paper. Criss-cross 2 strips to line each of eight 3/4 cup-capacity texas muffin holes, allowing a 3cm overhang.
Place cream, milk and cardamom seeds in a saucepan. Bring to a simmer over medium-low heat. Remove from heat. Set aside for 15 minutes to allow flavours to develop.
Strain mixture into a bowl. Add condensed milk. Using an electric mixer, beat for 5 to 10 minutes or until mixture is thick and creamy. Stir in three-quarters of the almonds. Pour mixture into prepared holes. Cover with plastic wrap. Freeze overnight to set.
Place sugar and 1/4 cup of water in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Increase heat to medium. Cook without stirring for 5 minutes or until mixture thickens. Add rosewater. Stir to combine. Remove from heat. Allow to cool. Pour into a jug. Cover with plastic wrap and refrigerate if making the day before.
Remove kulfi from freezer. Run a knife around holes. Using paper strips, lift kulfi from holes. Place on plates. Drizzle with rosewater mixture. Serve.

Notes & tips

Rosewater essence is made from distilled red and pink rose flowers. It's most notably used in Turkish delight and many Indian desserts. You can find rosewater essence in the baking aisle of the supermarket.
You could use orange blossom water instead of the rosewater essence, and unsalted pistachios instead of the almonds for a different flavour.

Source

Super Food Ideas - October 2007, Page 50

Recipe by Alison Adams

Almond cake with strawberries & caramel sauce

2009-08-19T08:12:00.000-07:00

Almond cake with strawberries & caramel sauce

If you've got a special occasion to celebrate, then we've got the cake for you. Decorated with goeey caramel and berry "hearts", this moist cake is perfect!

Preparation Time

20 minutes

Cooking Time

55 minutes

Ingredients (serves 12)

Melted butter, to grease
130g (1 1/4 cups) almond meal
75g (1/2 cup) self-raising flour
200g butter, at room temperature
215g (1 cup) caster sugar
1/2 tsp vanilla essence
4 eggs
2 x 300ml ctns double cream
2 x 250g punnets strawberries, washed, hulled, sliced lengthways

Caramel sauce
12 soft caramels (such as Pascall Columbines)
80ml (1/3 cup) pouring cream

Method

Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper. Combine the almond meal and flour in a bowl.
Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold the almond meal mixture into the egg mixture until well combined.
Spoon the mixture into the prepared pan and smooth the surface. Bake in oven for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely.
Meanwhile, to make the caramel sauce, combine the caramels and pouring cream in a small saucepan over medium heat. Stir until the caramels melt and the mixture is smooth. Set aside to cool to room temperature.
Use a balloon whisk to lightly whisk the double cream in a medium bowl until the cream thickens slightly. Use a large serrated knife to cut the cake in half horizontally. Place the base of the cake, cut-side up, on a cake stand. Spread half the double cream over the cake and top with half the strawberries. Repeat with the remaining cake, double cream and strawberries. Drizzle over the caramel sauce and serve immediately.

Source

Good Taste - May 2007, Page 86

Recipe by Kathy Knudsen

Almond & cherry nougat

2009-08-19T08:10:00.000-07:00

Almond & cherry nougat

Preparation Time

5 minutes

Cooking Time

25 minutes

Makes

About 16 squares

Ingredients

Vegetable oil, to grease
2 edible rice paper sheets
320g (2 cups) almond kernels
285g (1 1/3 cups) caster sugar
60ml (1/4 cup) honey
60ml (1/4 cup) liquid glucose
2 tbs water
1 egg white
2 tsp rosewater
1 x 100g pkt red glace cherries, coarsely chopped

Method

Preheat oven to 180°C. Brush a square 15cm (base measurement) cake pan with oil to lightly grease. Line the base with 1 sheet of rice paper. Spread the almonds over a baking tray. Bake in oven for 8-10 minutes or until toasted. Set aside to cool.
Combine the sugar, honey, glucose and water in a medium saucepan and stir over low heat for 5-7 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 4-5 minutes or until a candy thermometer reaches 160°C. Remove from heat.
Meanwhile, use an electric beater to whisk the egg white and rosewater in a clean, dry bowl until firm peaks form. With the motor running, pour the hot sugar-syrup mixture into the egg-white mixture in a thin steady stream. Use a metal spoon to stir in the almonds and cherries. Pour into the prepared pan and press firmly into the base. Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
Turn nougat onto a chopping board and cut into 2.5cm squares to serve.

Notes & tips

Edible rice paper sheets are available from delis and health-food stores. Rosewater is available from specialty spice outlets. If it's unavailable use 1 tbs rosewater essence. You'll need a candy thermometer for this recipe. This nougat will keep for up to 1 week. Store in an airtight container in a cool, dark place.

Source

Good Taste - December 2005, Page 21

Recipe by Sarah Hobbs

After-dinner choc-ices

2009-08-19T08:09:00.000-07:00

After-dinner choc-ices

These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

700ml vanilla ice-cream
200g good-quality dark chocolate
25g milk chocolate

Method

Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Source

delicious. - January 2003, Page 147

Recipe by Valli Little

Affogato

2009-08-19T08:08:00.000-07:00

Affogato

Ingredients (serves 6)

1 litre vanilla bean ice-cream
1 cup freshly brewed strong espresso coffee
1/2 cup (125ml) Frangelico liqueur

Method

Place generous scoops of ice-cream into individual serving glasses. Serve together with individual shot glasses of coffee and Frangelico. When ready to eat, guests pour coffee and liqueur over ice-cream. Serve with biscotti.

Notes & tips

We used Nice Cream Vanilla Bean Ice-cream, which is widely available from good delicatessens.
Frangelico is a hazelnut-flavoured liqueur. You can replace it with Kahlua.
Kids' Tip: Serve scoops of ice-cream with chocolate sauce and biscotti.

Source

Notebook: - September 2005, Page 143

Recipe by Jane Hann

"Impossible" coconut pie

2009-08-19T08:06:00.000-07:00

"Impossible" coconut pie

"Impossible" because it's just not possible to go wrong with this recipe. It's so easy!

Ingredients (serves 4)

4 eggs
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250ml (1 cup) coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Method

Preheat oven to 180°C.
Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
Slice and serve with a little whipped cream and passionfruit.

Source

delicious. - January 2002, Page 71

Recipe by Valli Little

'Bubble wrap' mousse

2009-08-19T08:05:00.002-07:00

'Bubble wrap' mousse

Ingredients (serves 8)

250g white chocolate, broken into pieces
3 eggs
1 tsp vanilla extract
1/4 cup (55g) caster sugar
300ml thickened cream
2 x 150g boxes Lindt Lindor White chocolate balls

Method

Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.
Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.

Source

delicious. - December 2008, Page 138

Recipe by Valli Little

Lemon meringue puddings

2009-08-19T08:04:00.000-07:00

Lemon meringue puddings

Ingredients (serves 6)

300ml milk
150ml pure (thin) cream
Grated rind of 1 lemon
4 eggs, separated,
plus 1 extra egg yolk
175g caster sugar
2 cups (140g) fresh white breadcrumbs
1 cup lemon curd (see related recipe)

Method

Preheat the oven to 160°C.
Place the milk, cream and grated rind in a saucepan over medium-high heat. Bring to just below boiling point. Beat the yolks with 100g caster sugar until combined. Carefully stir the milk into the egg mixture, then stir in breadcrumbs. Divide among six 200ml-capacity pie dishes. Bake for 30 minutes until just set.
Increase the oven to 170°C. Beat the eggwhites in a clean bowl with electric beaters until soft peaks form. Gradually add remaining sugar, beating as you go, until stiff peaks form. Spread puddings with the lemon curd, then top with the meringue, making small peaks all over. Bake for 5-8 minutes or until meringue is tinged golden.

Source

delicious. - August 2007, Page 104

Recipe by Valli Little

Little lemon cheesecakes

2009-08-19T08:02:00.000-07:00

Little lemon cheesecakes

Preparation Time

15 minutes

Cooking Time

30 minutes

Makes

Ingredients

Melted butter, to grease
1 x 250g pkt ginger nut biscuits (Arnott's brand)
75g plain sweet biscuits
125g butter, melted
2 x 250g pkts cream cheese, at room temperature
100g (1/2 cup) caster sugar
2 tsp finely grated lemon rind
2 eggs

Lemon curd

2 tsp finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
100g (1/2 cup) caster sugar
40g butter, chopped
2 eggs, lightly whisked

Method

Brush four 12cm (base measurement) springform pans with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among prepared pans. Use a straight-sided glass to evenly spread and press the biscuit mixture firmly over the base and side of each pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Preheat oven to 180°C. Use an electric beater to beat the cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Pour mixture evenly among biscuit bases. Place on a baking tray. Bake in oven for 30 minutes or until just set in the centre. Turn oven off. Leave cheesecakes in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cakes from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.
Meanwhile, to make the lemon curd, combine the lemon rind and juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Strain through a fine sieve into a jug. Set aside for 15 minutes to cool.
Pour lemon curd over each cheesecake. Place in the fridge for 1 hour to chill.

Source

Good Taste - July 2005, Page 71

Recipe by Sarah Hobbs

Yoghurt, passionfruit & banana Eton mess

2009-08-19T08:01:00.000-07:00

Yoghurt, passionfruit & banana Eton mess

Ingredients (serves 4)

1/2 cup (75g) icing sugar
2 passionfruit, plus extra to serve
1/2 cup (125ml) pure (thin) cream
1 cup (280g) thick Greek yoghurt
1 tsp vanilla-bean paste (see note)
6 x 10g pavlova nests*, broken into 2cm chunks
2 bananas, sliced

Method

Stir half the sugar in a pan with 1/4 cup (60ml) cold water over low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, for 1 minute, then set aside to cool. Stir passionfruit pulp into cooled syrup, then set aside.
In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla-bean paste and remaining sugar. Fold meringue into yoghurt mixture, then stir in the banana and half the passionfruit syrup. Spoon into glasses, top with the remaining passionfruit syrup and serve with the extra fresh passionfruit pulp.

Notes & tips

Available from supermarkets.
If you prefer, omit the passionfruit syrup and just use the pulp of 2 passionfruit. Try this classic English dessert with other seasonal fruit, such as mango and berries.

Source

delicious. - October 2007, Page 134

Recipe by Olivia Andrews

Flourless chocolate cake

2009-08-19T08:00:00.002-07:00

Flourless chocolate cake

Just because it's Monday, doesn't mean you can't eat chocolate cake. In any case, this flourless version is low in both carbs and fat, so it's free of sin and full of taste!

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 8)

Melted reduced-fat dairy spread, to grease
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
2 tsp instant coffee powder
2 tsp boiling water
1 x 100g pkt almond meal
100g (1/2 cup) caster sugar
3 eggs, separated
Strawberries, washed, sliced, to serve

Method

Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.
Combine the cocoa powder and hot water in a medium bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.
Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.
Cut cake into wedges and carefully transfer to serving plates. Serve with strawberries.

Source

Good Taste - October 2004, Page 96

Recipe by Jan Purser

White-chocolate panna cotta with coffee syrup

2009-08-19T08:00:00.001-07:00

White-chocolate panna cotta with coffee syrup

Preparation Time

5 minutes

Cooking Time

10 minutes

Equipment

You will need eight 150ml capacity dariole moulds for this recipe.

Ingredients (serves 8)

600ml thickened cream
1 x 180g pkt white chocolate, broken into small pieces
160ml (2/3 cup) milk
140g (2/3 cup) caster sugar
2 tbs boiling water
3 tsp powdered gelatine
200ml freshly brewed strong espresso coffee
60g (1/4 cup) white sugar

Method

Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.

Source

Good Taste - November 2005, Page 78

Recipe by Michelle Noerianto

Blackforest cheesecake

2009-08-19T07:59:00.000-07:00

Blackforest cheesecake

Preparation Time

15 minutes

Cooking Time

50 minutes

Ingredients (serves 8)

Melted butter, to grease
200g plain chocolate biscuits
125g butter, melted
200g good-quality dark cooking chocolate, chopped
1 tbs boiling water
1 tsp gelatine
2 x 250g pkt cream cheese, at room temperature
70g (1/3 cup, firmly packed) brown sugar
1 x 670g jar morello cherries
2 tbs caster sugar
1 tbs cornflour
White chocolate curls, to decorate

Method

Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water) and stir until melted.
Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.
Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
Slice cheesecake. Serve topped with cherries and chocolate curls.

Source

Good Taste - July 2005, Page 74

Recipe by Sarah Hobbs

Mango, raspberry & passionfruit trifle

2009-08-19T07:58:00.000-07:00

Mango, raspberry & passionfruit trifle

Preparation Time

20 minutes

Ingredients (serves 8)

300g fresh or frozen raspberries, thawed in juice
2 tbs icing sugar, sifted
300g madeira cake, cut into 5cm squares 1cm thick
150ml sweet sherry
2 large mangoes, cheeks removed, flesh cut into 2cm cubes
1 x 1kg ctn Dairy Farmers Thick Custard
1 x 300ml ctn Dairy Farmers Thickened Cream
2 passionfruit, halved, pulp removed
120g fresh raspberries, extra, to serve

Method

Place the raspberries and icing sugar in the bowl of a food processor and process until smooth. Strain into a bowl through a fine sieve. Discard the seeds.
Place the cake in the base of a serving bowl and drizzle with sherry. Spoon over the raspberry puree and top with half the mango. Pour the custard evenly over the mango.
Use an electric beater to whisk the cream in a bowl until soft peaks form. Strain the passionfruit pulp into a bowl through a fine sieve. Discard seeds. Add passionfruit pulp to cream and gently fold until just combined. Spoon cream mixture over the custard. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Top with the remaining mango and extra raspberries to serve.

Source

Good Taste - December 2005, Page 81

Chocolate fondue

2009-08-19T07:57:00.000-07:00

Chocolate fondue

Ingredients (serves 4)

300ml thickened cream
1/4 cup Cointreau liqueur
300g dark chocolate, finely chopped
fresh fruit, such as strawberries, orange segments, banana, raspberries and kiwifruit, to serve
250g packet marshmallows

Method

Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.
Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.
Serve chocolate fondue with fruit and marshmallows.

Source

Super Food Ideas - October 2005, Page 90

Recipe by Dixie Elliott

Mocha date self-saucing puddings

2009-08-19T07:56:00.000-07:00

Mocha date self-saucing puddings

Ingredients (serves 4)

1 cup self-raising flour
1 tablespoon cocoa powder
1/2 cup caster sugar
150g (about 6) fresh dates, deseeded, finely chopped
1 teaspoon vanilla extract
1/2 cup milk
1 egg
75g butter, melted, cooled
cream or vanilla ice-cream, to serve

Sauce

2/3 cup firmly-packed brown sugar
1 tablespoon cocoa powder
1 1/3 cups boiling water
1 tablespoon instant espresso coffee powder

Method

Preheat oven to 180°C. Grease four 1 1/4-cup capacity, ovenproof ramekins and place on a baking tray lined with baking paper.
Sift flour and cocoa into a large bowl. Stir in caster sugar and dates (make sure dates don't clump). Whisk vanilla, milk, egg and butter together in a jug. Pour into flour mixture. Gently stir to combine. Spoon into prepared dishes. Smooth surface.
Make sauce: Combine brown sugar and cocoa in a bowl. Sprinkle over puddings. Combine boiling water and coffee powder in a heatproof jug, stirring to dissolve coffee. Pour 1/3 cup coffee over the back of a metal spoon, over each pudding.
Bake for 30 to 35 minutes or until a skewer inserted halfway into puddings comes out clean and sauce bubbles around the edges. Serve immediately with cream or ice-cream.

Source

Super Food Ideas - August 2006, Page 84

Recipe by Annette Forrest

Berry parfaits

2009-08-19T07:55:00.000-07:00

Berry parfaits

This super-easy dessert makes the most of summer's beautiful berries.

Ingredients (serves 4)

400g low-fat vanilla yoghurt
1/2 cup thickened cream, whipped
1 teaspoon finely grated orange rind
1/2 cup icing sugar mixture, sifted
250g strawberries, hulled, quartered
125g raspberries
125g blueberries

Method

Combine yoghurt, cream, orange rind and half the sugar in a bowl.
Combine berries in a bowl. Reserve one-quarter of the mixed berries. Using a fork, lightly crush remaining berries. Stir in remaining sugar.
Layer yoghurt mixture and crushed berries in 4 glasses. Cover and refrigerate for 30 minutes, if time permits. Top with reserved berries. Serve.

Source

Super Food Ideas - February 2008, Page 44

Recipe by Liz Macri

Berry meringue smash

2009-08-19T07:53:00.000-07:00

Berry meringue smash

Ingredients (serves 4)

2 cups frozen berries (such as raspberries or mixed berries)
150ml thickened cream
100g packet pavlova nests
100g white chocolate, roughly chopped

Method

Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.
Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and white chocolate to cream. Gently stir to combine.
Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).
Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

Source

Super Food Ideas - September 2005, Page 86

Recipe by Dixie Elliott

hocolate berry tiramisu cake

2009-08-19T07:51:00.000-07:00

hocolate berry tiramisu cake

Ingredients (serves 8)

600ml thickened cream
1 teaspoon vanilla extract
3/4 cup caster sugar
500g mascarpone cheese
1 1/3 cups freshly brewed strong coffee, cooled
2/3 cup hazelnut-flavoured liqueur
500g packet Unibic Sponge Finger biscuits
250g frozen raspberries
250g frozen blueberries
100g dark chocolate, grated

Method

Line a 24cm (base) springform cake pan with non-stick baking paper.
Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.

Source

Super Food Ideas - May 2005, Page 36

Recipe by Alison Roberts

Key lime pie

2009-08-19T07:50:00.000-07:00

Key lime pie

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 6)

200g wheatmeal or Granita biscuits
1/4 cup ground almonds
1 tbs caster sugar
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes

Method

Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

Source

Fresh Living - 11 July 2005, Page 35

Recipe by Christine Sheppard

White chocolate & passionfruit mousse

2009-08-19T07:46:00.000-07:00

White chocolate & passionfruit mousse

Preparation Time

5 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

3 egg yolks
1/4 cup caster sugar
1/2 cup passionfruit pulp
150g white chocolate
300ml thickened cream
3 egg whites
6 medium Easter eggs

Method

Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.

Source

Fresh Living - 28 March 2005, Page 36

Frozen Chocolate-Covered Cappuccino Crunch Cake

2009-08-19T07:45:00.000-07:00

Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert! This dessert was created by Beth Royals of Richmond, VA.

Frozen Chocolate-Covered Cappuccino Crunch Cake

1 (10 3/4-ounce) frozen pound cake, thawed 3/4 cup heavy whipping cream 1 3/4 cups (11.5 ounce packge) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 4 cups (1 quart) coffee ice cream, softened 1 cup frozen whipped topping, thawed 1 3/4 cups coarsely crushed malted milk balls Frozen whipped topping, thawed (optional) Coarsely crushed malted milk balls, (optional)

SLICE pound cake into 1/8 to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.
BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

Makes 16 servings.

Preparation - 30 min | Cooling Time - 9 hrs 30 min freezing |

Rosemary-Kissed Chocolate Satin Tart

2009-08-19T07:43:00.000-07:00

Chocolate embraces a savory enhancement in this decadent dessert. With the infusion of fresh rosemary, taste buds - and hearts - will flutter.

Rosemary-Kissed Chocolate Satin Tart

2 cups ground shortbread cookies 5 tablespoons cold unsalted butter 1/4 cup granulated sugar 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 can (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk 2 large egg yolks 3 sprigs fresh rosemary or 1/3 cup fresh mint sprigs Sweetened whipped cream for garnish (optional)

PREHEAT oven to 350°F (175°C).
PLACE ground cookies, butter and sugar in food processor; process until mixture clumps together. Press onto bottom of ungreased 9- or 10-inch tart pan with removable bottom.
BAKE for 8 minutes or until golden. Cool in pan on wire rack.
PLACE morsels in large bowl; set aside. Whisk together evaporated milk and egg yolks in medium, heavy-duty saucepan. Stir in rosemary. Heat over medium-low heat, stirring occasionally, for 8 to 10 minutes or until mixture is very hot (not boiling) and thickens slightly. Strain mixture over morsels, pressing against rosemary to release flavor. Stir mixture until morsels are melted and mixture is completely smooth.
POUR into crust; refrigerate for 4 hours or until firm. Top each slice with dollop of whipped cream before serving.

Makes 16 servings.

Estimated Times: Preparation - 10 min | Cooking - 16 min | Cooling Time - 4 hrs refrigerating

Chocolate Citrus Freeze

2009-08-19T07:39:00.000-07:00

What better to escape the summer heat than the combination of chocolate mousse and ice cream? Great for family BBQ's, this recipe is sure to cool off any dedicated August baker.

Chocolate Citrus Freeze

1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels - divided use 1 teaspoon vanilla extract 1 cup finely crushed chocolate wafer cookies (about 16 cookies) 2 tablespoons butter, melted 1 3/4 cups heavy whipping cream, divided 4 tablespoons powdered sugar 1 1/2 cups lowfat orange sherbet ice cream, softened slightly

MICROWAVE 1 1/4 cups morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in vanilla extract. Cool to room temperature.
LINE 9 x 5-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides.
COMBINE crushed cookies and butter in medium bowl. Press onto bottom of prepared loaf pan.
BEAT 3/4 cup cream and powdered sugar in small chilled mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Spoon half of chocolate mousse (about 1 1/2 cups) over cookie layer; smooth top. Freeze for 2 hours or until very firm. Cover and refrigerate remaining chocolate mousse.
SPOON sherbet over frozen chocolate layer; smooth top. Freeze for 2 hours or until very firm.
SPOON remaining chocolate mousse over sherbet layer; smooth top. Freeze for 2 hours or until very firm.
MICROWAVE remaining 1/2 cup morsels and remaining 1/4 cup cream in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool for 10 minutes. Spread evenly over mousse layer. Freeze for 4 hours or overnight.

Makes 12 servings.

NOTE: Full freezing time is necessary. Each layer must be frozen solid before topped with the next layer for a clean result.

TIPS:

May be layered with other flavors of sherbet or ice cream.
To cut slices more easily, run hot water over knife blade and dry prior to cutting.

Nutritional Information Per Serving: Calories: 380 Calories from Fat: 230 Total Fat: 26 g Saturated Fat: 16 g Cholesterol: 60 mg Sodium: 90 mg Carbohydrates: 38 g Dietary Fiber: 0 g Sugars: 30 g Protein: 4 g

Watermelon Ice Cream Bombe

2009-08-19T07:37:00.000-07:00

Bursting with a flavorful and refreshing blend of fruit sorbet, light vanilla ice cream, and chocolate morsels, this watermelon-inspired dessert is a wonderful finale to Independence Day celebrations.

Watermelon Ice Cream Bombe

4 cups lime sherbet, slightly softened 5 cups Vanilla SLOW CHURNED Light Ice Cream 1 quart Strawberry or Raspberry HÄAGEN-DAZS Fat Free Sorbet 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
SPOON sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
REMOVE sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

Makes 16 servings.

Nutritional Information Per Serving: Calories: Calories: 220 Calories from Fat: 45 Total Fat: 5 g Saturated Fat: 3 g Cholesterol: 15 mg Sodium: 45 mg Carbohydrates: 42 g Dietary Fiber: 1 g Sugars: 34 g Protein: 3 g

Creamy Strawberry Pie Recipe

2009-06-17T09:55:00.000-07:00

Creamy Strawberry Pie Recipe

Container: 9" Pie plate

Prep Time: 45 minutes

Cook Time: 15 minutes

Serving Size: 1 piece

Servings: 8

Ingredients

-		2 cups frozen strawberries
-		1/4 cup sugar (use only if strawberries are unsweetened)
-		1 envelope of unflavored gelatin
-		2 tablespoons frozen lemonade concentrate
-		3 egg whites, slightly beaten
-		1 tablespoon orange juice
-		4 ounces whipped topping (1/2 of 8 oz. container)
		strawberries and mint sprigs for garnish (optional)

		CRUST:
-		1 1/2 cups graham cracker crumbs (18 squares)
-		1/4 cup sugar
-		1/3 cup butter, melted

Directions Filling:

Place strawberries in a blender or food processor and blend until smooth.
In a medium saucepan, combine sugar and gelatin. Add the strawberries and frozen lemonade concentrate. Cook over medium heat until the mixture is bubbling and gelatin has dissolved, stirring continually.
Gradually stir about half of the cooked mixture in with the slightly beaten egg whites. Then pour the beaten egg white mixture back into the saucepan with the other half of the cooked strawberry mixture. Stir constantly while cooking over low heat until mixture thickens, about 3 minutes. Do not allow to boil.
Pour into a medium bowl, add orange juice and stir. Put the mixture into the refrigerator and chill until it starts thicken, so that it is clumpy when stirred, but not firm (approximately 2 hours).
While mixture is chilling, prepare the graham cracker crust.
When strawberry mixture has thickened, fold in the whipped topping. When evenly blended, pour into the prepared graham cracker crust. Spread evenly. Cover and then return to the refrigerator and chill until set (approximately 2 hours).
Garnish with strawberries and mint (optional).

Crust:

Crush graham crackers. Add sugar and melted butter. Stir together until well mixed. Pour into pie plate, spread evenly, and press firmly against bottom and sides.
Bake at 350° F. for 7 minutes. Remove from oven and allow to cool before filling.

Chocolate Ice Cream Roll Recipe

2009-06-17T09:52:00.000-07:00

Chocolate Ice Cream Roll Recipe

This nifty ice cream dessert recipe is just the ticket when you want to serve a dish that is both distinctive in its taste as well as in its appearance.

Container: jelly roll pan, parchment or wax paper

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 10

Ingredients

-		3/4 cup flour
-		1/4 cup cocoa powder
-		2 teaspoons baking powder
-		1 pinch salt
-		3 eggs
-		1 cup sugar
-		1/4 cup water - cold
-		1 teaspoon vanilla - may also use mint or almond
-		1 1/2 quarts ice cream - softened, any flavor

Directions

Preheat oven to 400°.
Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
Grease and flour the paper.
Lay out a tea towel and sprinkle with powdered sugar.
In a small bowl, combine first 4 ingredients. Stir to combine.
In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
Gradually add dry ingredients while continuing to stir. Add vanilla.
Spread evenly into prepared pan.
Bake for 12 minutes or until the cake springs back when touched.
Loosen the cake and turn out onto the prepared towel. Carefully peel off the paper.
Roll the cake and the towel up together, starting with the narrow end.
Cool on a wire rack.
Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
Wrap in aluminum foil and freeze.
Serve with heated chocolate sauce.

Chocolate Caramel Ice Cream Cake Recipe

2009-06-17T09:50:00.000-07:00

Chocolate Caramel Ice Cream Cake Recipe

Container: 13x9 baking dish, electric mixing and mixing bowl

Serving Description: 1 piece

Servings: 12

Ingredients

-		1 package chocolate cake mix
-		3 eggs
-		1 pint chocolate ice cream with caramel cups of other favorite chocolate ice cream
-		2 cups chocolate caramel swirl chips
-		1 container of chocolate frosting
-		1/2 container of cream cheese frosting

Directions

Preheat oven to 350°.
Grease the bottom of a 13x9 inch pan.
In a large mixing bowl, mix the cake mix, eggs, and ice cream with an electric mixer for approximately 2 minutes.
Scrape down the sides of the bowl and add in chocolate chips.
Pour cake batter into the pan and bake for 35-40 minutes.
Check the center of the cake with a toothpick for doneness. If the toothpick comes out clean, the cake is done.
Allow to cool for 2-3 hours, then frost.
Frost the cake completely with chocolate frosting. Then spread two 1 inch strips of cream cheese frosting horizontally down the length of the cake. Draw a knife through the top of the frostings to create a swirl effect.

Ice Cream Cake Recipe

2009-06-17T09:49:00.000-07:00

Ice Cream Cake Recipe

Container: 9 inch springform pan, medium mixing bowl, small sauce pan

Prep Time: 30 minutes

Serving Description: 1 slice

Servings: 12

Ingredients

-		20 Oreo cookies
-		3 tablespoons butter or margarine - melted
-		1 ounce (8 squares) semisweet baker's chocolate squares
-		2 quarts cookies and cream ice cream - or any kind you like
-		16 ounces non dairy whipped topping
		colored or chocolate sprinkles - if desired

Directions

Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy glass.
Pour melted butter or margarine over the cookies and toss with a fork to combine.
Press cookie mixture into the bottom of the springform pan.
Place the pan in the freezer for at least 15 minutes.
Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to spread.
When ready, spread over the cookie mixture in the pan.
Place the pan back in the freezer.
Melt 8 squares of chocolate over medium heat in a small saucepan.
When melted, quickly pour it over the frozen ice cream in the pan. Spread it out evenly.
Place back into the freezer for one hour.
Allow the second quart of ice cream to thaw for 5-10 minutes.
Spread the ice cream over the chocolate layer and place back into the freezer for two hours.
Remove the cake from the freezer and run a knife around the inside edge of the springform pan and release the sides.
Place the cake on a serving platter.
Spread the non-dairy whipped topping over the top and sides of the cake.
Sprinkle with colored or chocolate sprinkles if desired.
Serve immediately or place the cake back into the freezer.
If freezing the cake, allow the non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with plastic wrap and place back into the freezer until ready to serve.
Remove the cake from the freezer at least 10 minutes before serving so that it is easier to cut.

*Note: This cake can be made with any flavor of ice cream. Use your favorite!

Ice Cream Cookie Sandwiches Recipe

2009-06-17T09:46:00.000-07:00

Ice Cream Cookie Sandwiches Recipe

Ingredients

-		1 1/3 cups vanilla ice cream
-		1 bottle multicolored candy sprinkles
		crunchy peanut butter cookies

Directions

Let ice cream stand at room temperature for a few minutes to soften slightly. Pour candy sprinkles onto a plate. Scoop ice cream onto 4 cookies.

Top each with another cookie, squeeze them together gently, and scrape the ice cream edge smooth with a small spatula. Roll edges in candy sprinkles.

Eat ice cream sandwiches immediately, or freeze airtight at least 30 minutes or up to a day.

Cupcake Cones Recipe

2009-06-17T09:43:00.000-07:00

Cupcake Cones Recipe

Container: 9" x 13" baking pan, mixer with large mixing bowl

Prep Time: 10 minutes

Cook Time: 40 minutes

Serving Description: 1 cupcake cone

Servings: 24

Ingredients

-		1 box cake mix - any flavor
-		2 cans (16 oz.) frosting - any flavor
-		24 flat bottom ice cream cones
		Optional: candy decorations

Directions

Prepare cake mix according to package directions.
Fill each cone to top. Making sure cones aren't cracked or batter will seep out of cone.
Place each filled cone in baking pan, making sure they are sitting flat.
Bake in two batches or use two 9" x 13" baking pans. Bake at 325°F, 30-40 minutes.
Let cool, frost and decorate however you would like.

Birthday Cupcakes Recipe

2009-06-17T09:33:00.001-07:00

Birthday Cupcakes Recipe

Container: cupcake tin, mixer

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Description: 1 cupcake

Servings: 12

Ingredients

-		1 package funfetti cake mix or any flavor you like
-		15 3/5 ounces canister of frosting, any flavor you like
		sprinkles for decorating
-		12 fruit loops
-		12 candles

Directions

Preheat oven to 350Â° F.
Spray tins with non-stick cooking spray.
Follow directions on the coke mix box for preparation.
Fill muffin cups 1/2 full.
Bake according to package directions, 18-20 minutes.
When cupcakes are cool, place on a serving platter.
Frost with cream cheese frosting.
Use desired sprinkles to decorate.
Place one fruit loop on the top of each cupcake and insert a candle into the center of each on and down into the cupcake.

Slow Cooker Carrot Cake Recipe

2009-06-17T09:31:00.000-07:00

Slow Cooker Carrot Cake Recipe

Container: 3 quart slow cooker

Prep Time: 45 minutes

Cook Time: 2.25 hours

Serving Size: 1 piece

Servings: 12

Ingredients

-		1 cup sugar
-		2 eggs
-		1/4 cup water
-		1/3 cup vegetable oil
-		1 1/2 cups flour
-		1 teaspoon vanilla
-		1 teaspoon baking powder
-		1/2 teaspoon baking soda
-		1 teaspoon cinnamon
-		1 cup grated carrots - packed
-		whipped topping or cream cheese frosting for serving

Directions

Prepare carrots by peeling and grating. Set the grated carrots aside.
In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.
Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to blend all ingredients.
Stir the grated carrots in by hand until they are evenly distributed.
Grease the inside of the crock from the 3 quart slow cooker. Pour in the batter and spread out evenly on the bottom of the crock.
Place four or five paper towels over the top of the crock and cover. Turn slow cooker on low and cook for 2 to 3 hours.
The cake is done when firm in the middle. Check by inserting a toothpick in the center. If done, the toothpick should come out clean.
Remove the crock from the slow cooker and place on a rack to cool before serving.
Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.

Carrot Cake Recipe

2009-06-17T09:28:00.000-07:00

Carrot Cake Recipe

Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan

Prep Time: 1 hour

Cook Time: 45 minutes

Ingredients

-		1 1/2 cups vegetable oil
-		2 cups sugar
-		4 eggs
-		2 cups flour
-		2 teaspoons baking soda
-		1 teaspoon salt
-		2 1/2 teaspoons cinnamon
-		2 1/2 teaspoons vanilla
-		3 cups grated carrots

		Frosting:
-		3 ounces cream cheese
-		1/4 cup butter or margarine
-		2 cups powdered sugar
-		2 teaspoons vanilla

Directions

Grease and flour pans. Preheat oven to 325Â°F.
Combine oil, sugar, and eggs and beat well.
Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.
Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.

Classic Carrot Cake Recipe

2009-06-17T09:25:00.000-07:00

Classic Carrot Cake Recipe

Container: 9x13 baking pan

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving Description: 1 piece

Servings: 15

Ingredients

		CARROT CAKE:
-		2 1/4 cups all purpose flour
-		2 cups sugar
-		2 teaspoons soda
-		1 teaspoon cinnamon
-		1/2 teaspoon nutmeg
-		1/2 teaspoon salt
-		2 cups shredded carrots - approximately 4 medium carrots
-		1 1/2 cups oil
-		4 eggs

		FROSTING:
-		3 cups powdered sugar
-		2 tablespoons butter or margarine - softened
-		1 teaspoon vanilla
-		8 ounces cream cheese - softened
-		1 tablespoon milk or cream

Directions CARROT CAKE:

Heat oven to 350°.
Grease the bottom of a 9x13 pan.
In a large bowl, blend all ingredients together at a low speed.
When combined, beat on high for 3 minutes.
Pour batter into the prepared pan.
Bake 40-45 minutes or until a toothpick inserted into the middle comes out clean.
Cool completely before frosting.

FROSTING:

In a medium bowl, blend all ingredients together on high speed until smooth.
Spread over cooled cake.

Raspberry Nectarine Cake Recipe

2009-06-17T09:13:00.000-07:00

Raspberry Nectarine Cake Recipe

Container: 9" x 2" round cake pan or tart pan, a medium mixing bowl, and a large mixing bowl

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 1 piece

Servings: 8

Ingredients

		CAKE:
-		1 1/2 cups all purpose flour
-		1 teaspoon baking powder
-		1/4 teaspoon baking soda
-		1/4 teaspoon salt
-		8 tablespoons unsalted butter, at room temperature
-		1 cup sugar
-		2 large eggs
-		1 lemon rind, zested
-		1/2 teaspoon vanilla
-		2/3 cup plain yogurt
		FRUIT TOPPING:
-		1 nectarine, pitted and cut into very thin slices
-		3/4 cup fresh raspberries
-		1 tablespoon sugar
-		1 tablespoon flour

Directions

CAKE:

Preheat oven to 350°F.
Grease the bottom and sides of cake pan and lightly dust with flour.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until blended.
In a large mixing bowl, beat the butter and sugar on high until well blended and fluffy; approximately 2 to 3 minutes.
While beating on medium speed, add the eggs, one at a time. Add the lemon zest and vanilla with the second egg.
Remove the bowl from the mixer. Using a large spatula, make sure all of the ingredients are incorporated, pushing down sides.
Fold in half of the dry ingredients, then the yogurt, then the remaining dry ingredients. Blend well; then spread into the prepared pan.
Bake for 15 minutes.

FRUIT TOPPING:

In a medium bowl, combine the nectarine slices, raspberries, sugar, and flour.
Mix the ingredients with a fork to evenly coat the fruit.

TO FINISH:

After the cake has baked for 15 minutes, remove it from the oven and sprinkle the top with the fruit mixture.
Place the cake back into the oven and bake for another 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes.
Run a knife around the edge of the pan. Place a plate gently over the cake in the pan; then flip it onto the plate.
Place a serving platter on the bottom of the cake and flip it one more time so that the fruit is on the top.
Serve the cake warm or at room temperature.

Ambrosia Cake Recipe

2009-06-17T09:10:00.000-07:00

Ambrosia Cake Recipe

Container: small saucepan, small bowl, mixer for cake

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: slice

Servings: 12

Ingredients

-		1 cup pineapple juice
		2 eggs
-		1/2 cup sugar
-		2 tablespoons unsalted butter
		pinch of salt
-		16 ounces vanilla frosting
-		8 ounces cream cheese frosting
-		2 teaspoons orange juice
		zest of half an orange
		1 angel food cake, baked, cooled
		2 cans (15 oz. ea) mandarin orange slices, drained
		1 (20 oz.) can pineapple slices, drained and cut into quarters
-		2 cups sweetened shredded coconut

Directions

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

Cake:

Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.

Lemon Trifle Recipe

2009-06-16T10:05:00.000-07:00

Lemon Trifle Recipe

Container: Trifle bowl

Prep Time: 1.5 hours

Cook Time: 45 minutes

Servings: 16

Ingredients

-		1 package angle food cake mix - prepared according to instructions on package
-		1 1/4 cups sugar
-		4 1/2 tablespoons cornstarch
-		2 cups water
-		1/2 teaspoon salt
-		1/4 cup butter
-		1 cup lemon juice - with zest
-		12 ounces whipped topping

Directions

Prepare the angle food cake mix as instructed on the package. Allow it to cool completely.

Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved.

Cook these ingredients over medium heat until the mixture is clear and has come thickened. Cook it until it just comes to a boil.

Remove from the heat and add the butter; stir until melted.

Pour in the lemon juice and stir until completely mixed.

Allow it to cool and then refrigerate the mixture so that it thickens a little more. It should be about the consistency of pudding.

Remove the lemon mixture from the refrigerator and begin to layer all the ingredients. Begin by putting a layer of torn pieces of cake on the bottom of a trifle bowl. Use a little less than half the cake.

Spread half the lemon mixture over the cake and then sprinkle this with coconut.

Add half of the whipped topping and spread out evenly.

Repeat the layers of cake and lemon mixture. You will probably end up with a little of the cake leftover.

Next add the rest of the whipped topping and spread out so that it covers the entire top except for about an inch around the outer edge.

Sprinkle coconut over the entire top of the trifle.

Serve the trifle immediately or it can be refrigerate for a few hours before serving.

Lemon Cheesecake Recipe

2009-06-16T10:03:00.000-07:00

Lemon Cheesecake Recipe

Container: 9" springform pan, 2 small bowls, large mixer with bowl

Prep Time: 25 minutes

Cook Time: 1 hour

Servings: 12

Ingredients

-		1 cup graham cracker crumbs (1 whole sleeve) - crushed
-		4 tablespoons unsalted butter - softened
-		2 lemons - zested, juiced
-		1 1/4 cups sugar
-		1/4 cup cornstarch
-		16 ounces cream cheese - regular
-		15 ounces ricotta cheese - regular or low-fat
-		4 eggs - large size
-		2 cups half-n-half
-		2 teaspoons vanilla
-		1 lemon - for zesting

Directions

Preheat oven to 375°.
Wrap outside of springform pan with foil so batter won't leak out.
In small bowl, mix graham cracker crumbs with butter.
Press mixture firmly into bottom of springform pan.
Bake crust for 10 minutes.
Cool on wire rack for at least 20 minutes.
Reset oven to 325°.
In small bowl, zest the 2 lemons. Cut both in half and juice into bowl with zest.
In another small bowl, combine sugar and cornstarch.
In large mixer bowl, beat cream cheese with ricotta until smooth, about 3 minutes, on medium speed.
Add in sugar mixture.
Reduce speed to low, add eggs, half-n-half, vanilla, and lemon zest and juice. Blend, scraping down sides of bowl occasionally. It will be a thin mixture.
Pour batter over cooled crust.
Place in 325° oven for 1 hour, making sure center is set. (It will not brown on top).
Shut off oven and keep cheesecake in oven for 1 hour.
Remove from oven and cool on wire rack in pan for 2 hours.
Cover and chill for 1 hour. Can be chilled overnight.
When ready to serve, remove foil and side of pan. Place on serving platter. Garnish with thin lemon slices.

Chocolate Cheesecake Recipe

2009-06-16T09:58:00.000-07:00

Chocolate Cheesecake Recipe

Container: 9" springform pan, saucepan, small bowl

Prep Time: 30 minutes

Serving Description: 1/12 slice

Servings: 12

Ingredients

-		2 sleeves chocolate graham crackers, broken
-		8 tablespoons unsalted butter - softened
-		1 cup milk
-		4 egg yolks - large
-		1/4 cup flour
-		1/2 teaspoon vanilla
-		package 10 ounces white chocolate or chocolate chips
-		32 ounces cream cheese
-		1/3 cup confectioners' sugar
-		1 teaspoon vanilla extract
-		1/4 teaspoon salt
		white chocolate chips for garnish, optional

Directions Crust

In food processor, place broken crackers and butter. Process until finely ground and combined.
Press half of crumb mixture on bottom of springform pan. Reserve rest of crumbs.
Refrigerate crust until set, at least 1 hour or put in freezer.

Cheesecake Filling:

Heat 3/4 cup milk in saucepan to a simmer.
Whisk together egg yolks, flour, 1/4 cup milk, and 1/2 teaspoon vanilla in small bowl.
When milk simmers, slowly whisk into yolk mixture.
Return all to saucepan and cook over medium heat, whisking continuously until thick and glossy, 2-3 minutes. Remove from heat.
Add in all but 1/4 cup chips. Whisk until all chips are melted.
Transfer mixture to bowl and cover with plastic wrap, pressing it directly on surface.
Refrigerate until cold and set (at least 1 hour or up to 2 days).
With electric mixer, beat cream cheese, sugar, vanilla, and salt together until light and fluffy.
Reduce speed to medium, add chilled chocolate mixture. Combine thoroughly.
Pour 1/4 mixture over cracker crust.
Spread evenly over crust and sprinkle 1/3 of crumbs over filling along with 1/2 of reserved chips.
Repeat the layers two more times. Top layer is cracker crumbs.
Garnish with white chocolate chips desired.
Refrigerate until set, at least one hour. Remove sides of pan and serve. You can wrap the cheesecake in plastic and store it in the refrigerator up to 3 days.

No-Bake Chocolate Cookies Recipe

2009-06-16T09:57:00.000-07:00

No-Bake Chocolate Cookies Recipe

Prep Time: 1 hour

Serving Size: 1 each

Servings: 36

Ingredients

-		2 cups sugar
-		1/2 cup lowfat or fat-free milk
-		1/2 cup margarine
-		3 cups quick-cooking oats
-		1 cup flaked coconut
-		6 tablespoons baking cocoa
-		1 teaspoon vanilla
-		1/4 teaspoon salt

Directions

In a medium saucepan, combine the sugar, milk and butter. Bring to a boil, stirring constantly. Boil for 2 minutes and then remove from heat. Add salt and vanilla.
Have the oats, coconut, and cocoa premixed in a large bowl. Pour the boiled mixture in the bowl with the oats, coconut, and cocoa. Stir until evenly mixed.
Working quickly, drop by tablespoonsful, forming small mounds onto wax paper. Allow to sit for about 1 hour.
Store in a covered container.

No-Bake Cheesecake Recipe

2009-06-16T09:55:00.000-07:00

No-Bake Cheesecake Recipe

Container: 9 inch pie plate, dish or tin

Prep Time: 45 minutes

Serving Size: 1 slice

Servings: 8

Ingredients

-		18 graham cracker squares, crushed
-		1/4 cup sugar
-		1/3 cup butter, melted
-		8 ounces cream cheese, room temperature
-		1/2 cup sugar
-		1 cup sour cream
-		2 teaspoons vanilla
-		8 ounces Cool Whip

Directions

For crust, preheat oven to 350Â° F: Combine crushed graham crackers, sugar and butter. Bake in oven for 6 to 7 minutes. Cool completely.

For cheesecake:

Beat cream cheese and sugar together until smooth.
Add sour cream and vanilla. Beat until mixed well.
Add Cool Whip and beat on low until well blended. Do not overbeat.
Pour into cooled crust and refrigerate until well chilled.

No-Bake Cheesecake and Blueberry Topping Recipe

2009-06-16T09:52:00.000-07:00

No-Bake Cheesecake and Blueberry Topping Recipe

Container: 9 inch pie plate, tin or dish

Prep Time: 1 hour

Cook Time: 30 minutes

Serving Size: 1 slice

Servings: 8

Ingredients

		CHEESECAKE:
-		8 ounces cream cheese, room temperature
-		1/2 cup sugar
-		1 cup sour cream
-		2 teaspoons vanilla
-		8 ounces Cool Whip
		CRUST:
-		18 graham cracker squares
-		1/4 cup sugar
-		1/3 cup butter or margarine, melted
		TOPPING:
-		2 1/2 cups fresh blueberries
-		1 tablespoon cornstarch
-		1 1/2 teaspoons lemon juice
-		1/8 cup water
-		1/4 cup sugar (start by adding half of the sugar, add remaining to taste)

Directions

CRUST: Crush graham crackers into crumbs. Add sugar and butter/margarine until evenly mixed.
Bake in preheated 350° F oven for 6 to 7 minutes. Remove from oven and allow to cool completely before filling.
CHEESECAKE: Beat cream cheese and sugar together until smooth. Add sour cream and vanilla and beat until mixed well. Add Cool Whip and beat on low until well blended. Do not over beat.
Pour into cooled crust and refrigerate until well chilled.
Serve with the fresh blueberry topping.
TOPPING: Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
Allow topping to cool and then serve over the cheesecake.

No-Bake Cheesecake Mini-Desserts Recipe

2009-06-16T09:49:00.000-07:00

No-Bake Cheesecake Mini-Desserts Recipe

Container: Small mixing bowl

Prep Time: 20 minutes

Serving Size: 1 tablespoon

Ingredients

-		8 ounces package of cream cheese, softened
-		14 ounces can, sweetened condensed milk (not evaporated milk)
-		2 tablespoons lemon juice
-		1 teaspoon vanilla
-		48 small baked shells (croustades)

Directions

In a small mixing bowl, beat the cream cheese and lemon juice until smooth.
Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
Refrigerate 1 hour, until mixture thickens.
This recipe makes approximately 3 cups of filling.

Optional: If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.

Optional: Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve. Garnish with fruit just before serving.

Ghirardelli Dessert Cups Recipe

2009-06-16T09:46:00.000-07:00

Ghirardelli Dessert Cups Recipe

Ingredients:

1 1/2 pound(s) Semi-Sweet Chocolate Chips
8 Small round balloons

What’s Next:

In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.

Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.

Sweet Southern Potato Casserole Recipe

2009-06-16T09:41:00.000-07:00

Sweet Southern Potato Casserole Recipe

Ingredients:

3 cups sweet potatoes, boiled & mashed
2 eggs, beaten
1/4 cup whole milk
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter
1 cup brown sugar, packed
1/3 cup all-purpose flour
1 cup pecans, chopped
1/3 cup butter, melted

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- mix together the sweet potatoes, eggs, milk, white sugar, vanilla extract & butter. Scoop into your favorite baking dish. Set aside.

In a medium bowl- mix together brown sugar, flour & chopped pecans. Spread on top of sweet potato mash.

Drizzle butter over topping spread and you’re ready to bake your casserole for 30 minutes. The heavenly scent of a sweet potato casserole cooking in an oven will make all your family come out of their crevices and wonder what’s for dinner.

White Chocolate & Sweet Potato Cake Recipe

2009-06-16T09:31:00.000-07:00

White Chocolate & Sweet Potato Cake Recipe

Ingredients:

2 pounds sweet potatoes(about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour(not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

What’s Next:

1. Heat oven to 400 F or 200 C. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.

2. Lower oven temperature to 325°. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve with a smile!

CHEESE PIZZA RECIPE

2009-06-16T09:27:00.000-07:00

CHEESE PIZZA RECIPE

Ingredients for one large cheese pizza:

3 cups flour,
1 portion dry yeast,
1 cup warm water,
1 teaspoon salt,
1 teaspoon sugar,
1/2 cup whole wheat flour for rolling the dough,
oil for greasing the pizza pan.

Toppings:

Italian tomato sauce,
grated mozzarella and
provolone cheese.

Recipe: Mix together the yeast and warm water and let it sit for 10 minutes. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using), and knead until you have smooth dough. Cover the dough with cling wrap and leave it in a warm place for 20-30 minutes to proof. Shape the dough in a ball and roll it with a rolling pin over the whole wheat flour. Grease lightly the pizza pan and place the rolled pizza over it, apply the toppings and bake in a preheated oven at 350 F until ready. If the bottom is taking longer to cook, remove the pizza pan from under the pizza.

Cooking Cakes With Mr.CAKE (^_^)/

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