fav recipes-- Dessert - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: fav recipes-- Dessert (/showthread.php?tid=101943) |
fav recipes-- Dessert - mike1220 - 06-09-2010 Perhaps this post can be used for a collection of favorite Cuisine at Home recipes for everyone to use. If you are going to reply to this post, please change to Subject Heading to the name of recipe your posting. This will help everyone to search for a particular recipe. I'll post a couple of my favorite recipes as an example. Thanks Lemon Jelly Roll with Strawberries and Cream - mike1220 - 06-09-2010 Subject: Lemon Jelly Roll with Strawberries and Cream Preheat oven to 350 degrees Coat a 13x18 baking sheet with 1" high sides with non-stick spray; line it with parchment and spray again CAKE Combine 1 cup all-purpose flour 1 cup sugar 1/2 t baking powder 1/4 t table salt Blend; whisk dry ingredients into: 4 egg yolks 1/2 cup vegetable oil 1/2 cup water 2 t lemon extract zest of 1 lemon (minced) Beat and gradually add; fold into batter 4 egg whites 1/4 cup sugar bake cake for 12 to 13 minutes, or until just set cool to room temperature on a rack SYRUP 1/4 cup fresh lemon juice, strained 1/4 cup sugar zest of 1 lemon, minced simmer over medium-high heat until thickened, about 5 minutes, then cool. FILLING 1&½cups fresh strawberries, diced fairly small - set aside Beat until it just begins to thicken 1&½ cups heavy cream 1/4 cup sugar 1 t vanilla extract Then drizzle in cooled melted gelatin (2 t unflavored gelatin-- bloom in 2 T cold water, melt it in a small skillet of warm water over medium heat then cooled) and beat until cream is stiff, no more than 1 minute. Cream will not appear smooth. ASSEMBLY Dust a large piece of parchment paper with powdered sugar. Invert cake pan and place cake on dusted parchment paper. Then carefully peel of baking paper. With a pastry brush, lightly dab the syrup over the cake Spread whipped cream over the cake, pushing it all the way to the left and right sides. Leave 1 inch margins along the long sides to keep the filling from oozing out as the cake is rolled. Arrange diced strawberries over the cream To roll, lift the paper and gently but quickly roll the cake to the other side. Wrap cake loosely in parchment paper and chill for at least 4 hours to set filling. SERVE dust cake with powdered sugar & serve with sweetened whipped cream, strawberries, and fresh mint Nick Malgieri's Flourless Chocolate Cake - mike1220 - 06-09-2010 Nick Malgieri's Flourless Chocolate Cake (Cuisine at home, February 2002, Issue 31, p. 36) This was the cake I made a few weeks ago. It was frozen for about 1&½ months before serving and it was still good. Even better fresh! Makes: One 8" Round Cake Total Time: 1 Hour + Cooling Rating: Easy Bring to a Boil: 1/3 cup water 1/2 cup sugar Off Heat, Add: 1/2 cup (1 stick) unsalted butter, cut into 8 pieces 12 oz. semi- or bittersweet chocolate, chopped into small pieces Whisk in: 1/3 cup orange liqueur, such as Cointreau I used Chambord 6 eggs Garnish with: Whipped cream Fresh raspberries Preheat oven to 325°; prepare an 8" round cake pan. Bring water and sugar to a boil, stirring to dissolve sugar. Off heat, add butter and chopped chocolate. Let sit 2 minutes. to melt; stir to smooth. Whisk in liqueur then the eggs, one at a time. Pour batter into prepared cake pan, place it into a roasting pan, then add warm water to the roasting pan. Bake cake 40 - 45 minutes. Cool and unmold. Garnish with whipped cream and raspberries. Let chocolate and butter sit in the hot sugar syrup for 2 minutes to melt. Bake the cake in a water bath to help preserve its creamy, dense texture. |