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Reply
| | From:  Genie· (Original Message) | Sent: 11/14/2007 2:44 AM |
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Reply
| | | From: Genie· | Sent: 3/20/2008 4:19 AM |
Santa Cupcakes My kids leave out at least one cupcake for Santa on Christmas Eve. He's sure to love these!
�?EM>Sharon Maple Grove, Minnesota INGREDIENTS: 1 package (18-1/4 ounces) white cake mix
1 can (16 ounces) or 2 cups vanilla frosting, divided
Red gel or paste food coloring
Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut ![]() DIRECTIONS: Prepare cake batter according to package directions for cupcakes; fill paper-lined muffin cups two-thirds full. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks. Place 2/3 cup frosting in a bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner. On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place two chocolate chips for eyes and one red-hot for nose. Gently press coconut onto face for beard. Yield: 1-1/2 dozen. | |
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Reply
| | | From: Genie· | Sent: 6/15/2008 11:22 PM |
CHOCOLATE-ALMOND YULE LOG 8 to 10 servings 1/2 cup granulated sugar
1/2 cup water
6 eggs, separated
3/4 teaspoon cream of tartar
2/3 cup granulated sugar, divided
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup ground almonds
1/4 cup all-purpose flour
Confectioner's sugar
1 tablespoon almond- or cherry-flavored liqueur (optional)
Chocolate frosting (about 2 cups)
Sliced blanched almonds, optional
Cinnamon candies, optional
Sliced green glace cherries, optional Lightly grease 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Line bottom with wax paper. Grease again. Set aside. In small saucepan, bring 1/2 cup sugar and water to boiling. Reduce heat. Simmer 1 minute. Set aside to cool. In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved) and whites are glossy and stand in soft peaks. In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup of the sugar until blended. Beat in vanilla extract, almond extract and salt. In small bowl, stir together ground almonds and flour. Sprinkle over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and almond mixture into whites. Pour into prepared pan. Gently spread evenly. Bake in preheated 400 degree F oven until top springs back when lightly touched with finger, about 10 to 12 minutes. Dust clean tea towel with confectioners' sugar. With spatula, loosen cake from sides of pan and invert onto prepared towel. Carefully pull wax paper off bottom of cake. Trim all edges with serrated knife. Stir liqueur, if desired, into cooled, reserved sugar syrup. Spoon evenly over inside surface of hot cake. Starting from short edge, roll up cake, rolling towel with cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes. Carefully unroll cake. Spread with about 1 cup chocolate frosting. Re-roll. Place seam-side down on serving platter. Spread with about 1 cup additional frosting, using small spatula to create tree-bark effect. Garnish with sliced almonds, candies and cherries, if desired.
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Reply
| | | From: Genie· | Sent: 6/15/2008 11:23 PM |
For the cake:
- 4 large eggs, separated, plus 2 egg whites, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup sifted all-purpose flour
- 1/4 cup sifted unsweetened cocoa powder + more for dusting the cake
For the chocolate buttercream:
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup water
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 6 oz semisweet chocolate, melt & cool
- 1 tablespoon eau-de-vie de framboise
For the decoration:
- Meringue Mushrooms (recipe follows)
- 2 T. almond paste tinted with green food coloring
- Confectioners' sugar for dusting
- Preheat oven to 425°
- Butter the jelly-roll pan, line it with wax paper. Leave a 2" overhang on each of the short ends.
- Butter paper and dust it with flour, shake off excess.
- In large bowl, beat egg yolks until smooth.
- Gradually 6 T. granulated sugar.
- Beat batter at med speed for 3-4 minutes, or until creamy and light.
- Beat in framboise.
- In another bowl, with mixer, beat egg whites with 1/8 t. salt until frothy.
- Add the cream of tartar.
- Beat whites until they hold soft peaks.
- Gradually add remaining 2 T. sugar.
- Beat whites to stiff peaks.
- Fold whites into batter gently but thoroughly.
- Sift flour, 1/4 c. cocoa powder & remaining 1/8 t. salt over batter, 1/3 at a time.
- Fold in each addition until batter is smooth.
- Pour the batter into the jelly-roll pan.
- Spread it evenly with a spatula.
- Bake cake in the middle of oven for 8-10 minutes, or until it tests done.
- Dust cake lightly with cocoa powder, cover it with wax paper, and let it cool.
- Pull edges of the wax paper away from the pan.
- Invert cake onto a baking sheet and carefully peel off the paper.
- Dust cake lightly with remaining cocoa powder.
- Cover it with wax paper, and roll it up.
- Let the cake cool completely.
Chocolate butter cream:
- In bowl of upright mixer beat egg yolks until light and creamy.
- In small heavy saucepan combine the sugar with the water.
- Bring the mixture to a boil.
- Cook over moderate heat.
- Stir & wash down any sugar crystals clinging to sides of pan, with brush dipped in cold water.
- Cook until the syrup reaches soft-ball stage, or candy thermometer registers 238°
- With the mixer running, add hot syrup to yolks in a stream.
- Beat mixture until completely cool.
- Beat in butter and the chocolate, a little at a time.
- Pour the buttercream into a bowl, beat in the framboise.
- Chill the buttercream, covered, until the cake is ready to be frosted.
To assemble the cake: - Cut a 2" piece diagonally from each end of the cake. Set the pieces aside.
- Transfer the cake to a serving tray.
- Arrange reserved end pieces on top of cake to stimulate sawed-off branches.
- Beat chilled buttercream until smooth and with a spatula spread it over cake.
- Gently pull tines of a fork lengthwise over buttercream to simulate bark.
- Garnish log with the meringue mushrooms and chocolate leaves.
- Force green almond paste through med sieve.
- With tip of a small knife attach it to the log around the mushrooms to simulate moss.
- Gently dust log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut cake with a sharp serrated knife.
Yield: one 15-inch roll | |
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Reply
| | | From: Genie· | Sent: 6/15/2008 11:24 PM |
| Chocolate Decadence Yule Log
INGREDIENTS:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
1/4 teaspoon baking soda
confectioners' sugar for dusting
4 (1 ounce) squares semisweet baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon coffee flavored liqueur
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a
10x15 inch jellyroll pan and line with parchment paper. Sift flour
with baking powder and salt and set aside.
In a large mixing bowl, beat the eggs on high for several minutes
until they are very pale and fluffy. Gradually add in the sugar,
beating 1 to 2 minutes more or until very thick. Gently, but
thoroughly, fold in the flour mixture.
Melt the chocolate in a small saucepan over low heat. In a small
bowl, combine the 2 tablespoons of water with the 2 tablespoons
coffee liqueur and the remaining 2 tablespoons sugar and the baking
soda, then gradually stir into the melted chocolate until smooth.
Quickly, but thoroughly, fold chocolate mixture into batter.
Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175
degrees C) for 18 to 20 minutes, or until a toothpick inserted into
the cake comes out clean. Lightly sift an even layer of
confectioners sugar over a cloth napkin or tea towel (do not use
Terry-cloth). Flip the cake out of its pan onto the prepared cloth
as soon as it comes from the oven. Carefully peel away parchment
paper. Lightly dust top of cake with confectioners sugar, then trim
away crisp edges. Starting with one of the short sides of the cake,
immediately roll the cake up in the cloth, jellyroll style, and cool
thoroughly on a rack.
For the Filling and Frosting: In a small saucepan over low heat,
melt the chocolate. Remove from heat and let cool to lukewarm. In a
medium bowl, beat the cream cheese with the confectioners sugar
until smooth, then blend in the vanilla extract and coffee liqueur.
Blend in the melted chocolate. Unroll the cake and spread about 1/3
of the filling evenly over the surface. Roll the cake back up.
Arrange cake roll on serving tray, then frost generously, swiping
with an icing spatula to form the long 'bark line' design. Swipe
ends of cake in a circular motion to simulate the tree-rings of a
cut log. Decorate log as desired with holly leaves and berries,
mushrooms and snow.
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Reply
| | | From: Genie· | Sent: 8/2/2008 7:37 PM |
Try this delicious bundt cake topped with an orange sugar glaze. Caribbean Christmas Ring - 3 tablespoons vegetable shortening
2 1/2 cups finely chopped walnuts
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup softened butter
1 1/3 cups granulated sugar
3 large eggs
1 cup sour cream or plain nonfat yogurt
1 ripe banana, mashed
2 tablespoons orange liqueur (cointreau, triple sec) - Orange Sugar Glaze:
1 cup powdered sugar, shifted
2 tablespoons orange juice - Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.
- Sift flours, baking powder and baking soda.
- Cream butter and sugar until fluffy; beat in eggs, one at a time.
- Stir sour cream or yogurt, banana and liqueur into egg mixture.
- Fold flour mixture into banana-egg batter; stir in remaining walnuts.
- Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven.
- Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool.
- Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.
Makes 20 to 24 servings. | |
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Reply
| | | From: Genie· | Sent: 8/2/2008 7:42 PM |
At Christmas, I pick real holly leaves and wash and dry them. I then take white chocolate and tint it green and paint the back of each leaf and freeze the leaf for about 2 minutes, then remove them and paint them again and freeze for another minute. Carefully peel the real leaf off and you have an edible leaf to place on this coconut cake." - (Note: This cake can also be decorated for Easter, too!) 3-Day Coconut Cake
- First Day:
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- 1 cup granulated sugar
1 cup sour cream
1 cup coconut - Mix ingredients together and refrigerate:
- Second Day:
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- 1 (18.25-ounce) package yellow cake mix
- Mix cake as directed on package; pour into a greased and floured 13 x 9 x 2-inch baking pan.
- Bake as directed on package; cool 10 to 15 minutes in pan and carefully remove cake from pan; allow to cool completely on wire rack; wrap cake well and freeze.
- Third Day :
- 1 (12-ounce) container non-dairy whipped topping
- Add the whipped topping to the first day's mixture, mix well.
- Remove frozen cake from freezer split length wise into 2 pieces
- Spread 1/2 of the filling on the bottom layer, place the second layer on top of this and spread remaining filling on the top layer. Keep refrigerated
Makes 12 servings. Cook's Notes: This cake can be baked in 2 (8 or 9-inch) round baking pans then sliced into 4 layers, if you prefer. Follow the same directions. | |
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Reply
| | | From: Genie· | Sent: 8/2/2008 8:04 PM |
Try this delicious bundt cake topped with an orange sugar glaze. Caribbean Christmas Ring - 3 tablespoons vegetable shortening
2 1/2 cups finely chopped walnuts
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup softened butter
1 1/3 cups granulated sugar
3 large eggs
1 cup sour cream or plain nonfat yogurt
1 ripe banana, mashed
2 tablespoons orange liqueur (cointreau, triple sec) - Orange Sugar Glaze:
1 cup powdered sugar, shifted
2 tablespoons orange juice - Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.
- Sift flours, baking powder and baking soda.
- Cream butter and sugar until fluffy; beat in eggs, one at a time.
- Stir sour cream or yogurt, banana and liqueur into egg mixture.
- Fold flour mixture into banana-egg batter; stir in remaining walnuts.
- Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven.
- Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool.
- Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.
Makes 20 to 24 servings. | |
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Reply
| | | From: Genie· | Sent: 8/21/2008 2:41 AM |
Kentucky Pecan Cake
This is THE CAKE for people who don't like fruitcake!
(That includes me!) It will blow you away, both
literally and figuratively, as it is "seasoned" to
perfection. Fantastic for Christmas as it makes a very
large cake and keeps a long time and just gets better!
2 cups Bourbon or Seagram's 7 Crown
1/2 lb. golden raisins
1 lb. red candied cherries, halved
3 sticks butter
1 lb. granulated sugar
6 eggs, separated
1 lb. light brown sugar
2 tsp. nutmeg (grated)
1 tsp. baking powder
5 cups sifted flour
1 lb. pecans, chopped
more bourbon to soak cake
Pour 2 cups bourbon or whiskey over raisins and
cherries. Soak in covered container 48 hrs. Before
mixing in cake, drain well and reserve bourbon.
Soften butter at room temperature and cream until
light. Add granulated sugar and beat until fluffy.
Beat egg yolks until very light, than add brown sugar
and beat well to dissolve sugar. In a very large bowl,
combine 2 sugar mixtures and blend well.
Mix nutmeg and baking powder with 4-1/2 cups flour.
Mix other 1/2 cup flour with nuts. Add flour mixture
alternately with bourbon to sugar/butter/<WBR>egg mixture,
mixing well after each addition. Add soaked fruit and
fold in, and then the nuts and fold in.
Beat egg whites until stiff but not dry. Fold into
batter until evenly distributed. Pour into greased 10"
tube pan lined with greased brown paper (from grocery
bag).
Place pan of water in bottom of oven and bake 4-5 hrs.
at 275 degrees. Watch baking time as ovens vary. Test
with toothpick about 2" from outer edge of cake. May
take longer than 5 hrs.
Remove from oven and allow to cool for 15 minutes
before turning out. When almost cool, sponge sides and
inside hole heavily with bourbon-saturated
cheesecloth. Cover the cake with this cloth, then in
plastic wrap. Let set overnight and saturate again.
Recover with plastic wrap and then with foil and store
for at least 2 weeks.
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Reply
| | | From: Genie· | Sent: 10/22/2008 8:05 PM |
| Chocolate Orange Marble Cake
1 cup butter (no substitutions)
1 1/4 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 cup yogurt
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
grated zest of 1 orange
2 (1 ounce) squares unsweetened chocolate, melted
2 tablespoons orange liqueur
2 tablespoons orange juice
Preheat oven to 350*. Grease and flour one 10 inch
tube pan. In a large bowl, cream the butter with 1 cup
of the white sugar. Beat in the eggs, then the vanilla
and the yogurt.
In another bowl, stir together the flour, baking soda,
baking powder, and salt. Beat the flour mixture into
the creamed ingredients. Turn half of the batter into
another bowl. Add the orange rind to one bowl and the
melted chocolate to the other. Alternately spoon the
orange and chocolate batters into a greased and
floured tube pan. Swirl through the two batters with a
knife to create a marbled effect.
Bake at 350* for 50 minutes. As soon as the done cake
is removed from the oven, stir together the remaining
1/4 cup sugar, the orange juice, and the orange
liqueur and pour over the still hot cake. Let the cake
finish cooling on a rack before serving.
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