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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.


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


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

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.


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
and beat until cream is stiff, no more than 1 minute. Cream will not appear


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

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.

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.