Posted in cakes on March 12, 2012| Leave a Comment »
2 eggs 1 C. sugar
2 small jars of sived baby carrots 1 1/4 C. flour
1 tes. soda 1 tes. cinnamon
1/2 tes. salt 1 tes. vanilla
1/2 C. finely ground nuts
Beat eggs and add sugar. Beat well until fluffy.
Add: carrots
Sift flour, soda and add to above mixture.
Add:
cinnamon, salt, vanilla and nuts.
Bake in greased 9″X13″ for 30 minutes.
FROSTING:
3 oz. cream cheese
1/4 C. soft butter
1 1/2 to 2 C. sifted powdered sugar
Beat well until fluffy
Posted in cakes, Uncategorized on February 25, 2011| Leave a Comment »
White cake mix: Bake in two 9X13″ or one long jellyroll pan size 17X11″ so cake will be thin. Bake about 20 minutes and let cool.
1 package Junket Danish Dessert either Raspberry (I think the best) or Strawberry. Fred Meyer carries this in the jello gelatin section.
Prepare according to directions adding fresh or frozed fruit. If using frozen, reserve the berry drippings to use as part of the water needed for the Junket.
Let cool.
Mix and spread onto cake:
8 oz. room-temp. cream cheesel
1 1/2 C. powdered sugar
add: 8 oz. cool Whip
Put cooled berry mixture on top and cool or freeze
Posted in cakes on February 24, 2011| Leave a Comment »
Serves 4
3 cups Chocolate Mousse
1/2 cup bittersweet chocolate chips
1 cup sifted cake flour
Cooking spray
Pre-heat oven to 325 degrees with bain marie. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. Note: A toothpick will not come out clean; this is a dense, fudgey cake. Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing — serving warm is ideal.
Posted in dessert on February 24, 2011| Leave a Comment »
Serves 4
1 package puff pastry sheets, thawed
Egg wash (1 egg mixed with 1 tablespoon water)
Powdered sugar
2 cups Chocolate Mousse
Fresh berries for garnish
Template for powdered sugar design
Pastry bag with tip of choice
To prepare puff pastry: Preheat oven to 400 degrees. Roll sheets to 1/4-inch thick and cut into 3×2-inch pieces. Place pastry pieces on a parchment paper-lined sheet pan, brush with egg wash, cover with a second piece of parchment and a sheet pan, to weigh the pieces down, and bake in oven until almost cooked through (about 80% done). Remove top sheet pan and top parchment, shake powdered sugar over puff pastry, and finish baking, uncovered. Remove pieces to a cooling rack. To make napoleons: Scoop mousse into pastry bag fitted with tip. Dab mousse on a dessert plate, top with cooled puff pastry and secure, Add 3 dollops of mousse, another pastry, another 3 dollops, then top with final pastry. Use your template to make a sugar design on top, garnish with fresh berries and store in fridge until ready to serve
Posted in dessert on February 24, 2011| Leave a Comment »
12 ounces bittersweet chocolate, finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream
Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated. Keep scraping bowl with a rubber spatula so chocolate does not scorch. Remove bowl from pan and set aside. In same double-boiler: Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks. Fold cream into cooled cooked eggs and cooled chocolate. Use for the below applications as it will set when cooled. Store in fridge.
Posted in dessert on February 24, 2011| Leave a Comment »
3 cups Chocolate Mousse
Passion Fruit Gelée:
1 cup (8 ounces) unsweetened passion fruit concentrate
4 teaspoons powdered gelatin
About 5 tablespoons sugar
4 glazed doughnuts without central holes or beignets
1 pint basket ripe strawberries
1 tablespoons plus 1teaspoon sugar
1/2 cup heavy cream
1 large kiwi, peeled and very thinly sliced
4 fresh mint sprigs
Line a small baking dish with plastic wrap and spoon Chocolate Mousse into dish; freeze until firm, about 1 hour. Using a 3-inch round cookie cutter (or whatever size fits your doughnut bun), cut out Chocolate Mousse rounds for the burger. To make the gelée: in a small, nonreactive saucepan stir together the passion fruit concentrate and sugar. Add the sugar by tablespoonfuls until the sweet/tart balance reaches your preference. The amount needed will vary by brand. Whisk in the gelatin until well mixed and set aside to soften for 2 minutes. Prepare an ice water bath by emptying a tray of ice cubes into a pan of cold water. Line a 9- by 12-inch baking pan or baking sheet with plastic wrap. Place the saucepan with the passion fruit mixture over low heat and whisk gently to prevent sticking and scorching while the mixture comes to a boil, about 4 minutes. Move the saucepan off the heat and hold it in the ice water bath. Whisk until the mixture has cooled to about room temperature. Skim off any remaining foam with a shallow spoon. Pour the gelée onto the prepared baking pan and tilt and smooth the mixture into an even layer. Refrigerate until set, about 1 hour. Make sure the pan sits evenly so the gelée forms a layer of even thickness. Gelée keeps, covered and refrigerated, 4 days.
To assemble the burgers: sort through the berries to choose 4 of the largest and cut these into very thin lengthwise slices. Puree remaining berries in a food processor with about 1 tablespoons sugar (more or less to taste, depending on the sweetness of the berries). In a small bowl, beat the cream with the remaining 1 teaspoon sugar (more or less to taste) until it forms soft mounds. Cut the doughnuts in half horizontally. While the gelée remains in the pan, trim the edges with a small sharp knife so they are straight. Carefully lift the gelée out of the pan onto a work surface. Then cut the gelée into 3-inch squares, cutting through the plastic wrap as well. Run your knife under water frequently so it cuts cleanly. Place the bottom half of each doughnut on a dessert plate. Add a dollop of whipped cream and then a chocolate burger. Arrange a sliced berry, points outward, on top of the burger, and then add a circle of overlapping slices of kiwi. With the tip of a small knife, pry up a corner of a square of gelée with its plastic wrap and place it, plastic wrap up, on the kiwi. Peel off the plastic wrap. Top with the remaining bun halves and tuck a few fresh mint leaves under the top bun. If necessary, secure the top bun with toothpicks. Spoon a little strawberry sauce around the burger and serve immediately.
Posted in dessert on October 31, 2010| Leave a Comment »
Cinnamon Rolls or Swirl Bread
1C milk Heat in microwave for 1 1/2 minute then put into the bread maker
1/2 C butter cut into pieces
1 tes. salt
1/2 C sugar
2 eggs slightly beaten
4 1/2 C flour
2 1/2 tes. yeast
Optional: raisins (plumped in hot H2O or nuts
SWIRL BREAD:
Roll into a rectangle and brush with melted butter. Sprinkle with cinnamon (heavy-handed) and powdered sugar. Roll-up and place in greased pan. Let rise Bake at 350 for about 25 minutes or until internal temperature reaches 185-190 degrees. I usually brush the top with butter.
ROLLS WITH BROWN SUGAR TOPPING:
Roll into a larger rectangle and brush with 6-8 T. melted butter. Sprinkle with a fair amount of cinnamon and a light amount of powdered sugar. Roll-up and cut into rolls (15 large or 20-24 smaller ones) In the glass 9″X13″pan (for 15 rolls) put 1/2-3/4 C. butter and melt in microwave. Add 2-2 1/4 C. brown sugar and cook in microwave for 1 minute. Stir and repeat 1-2 more times until smooth. Let cool slightly and place rolls on top. Let rise and bake at 350 degrees for 25 minutes or until internal temperature reaches 180-190 degrees. Remove from oven and quickly invert onto a serving dish.
ROLLS WITH BUTTER FROSTING:
Roll as above. Place in greased baking dish and let rise. Bake as above and let cool. Frost with a cream cheese or butter frosting.
Butter frosting: Mix well
1/2 C Crisco 1/2 C. softened butter 
add 1 tes. vanilla 4 T. milk
1 T. meringue powder 1 # powdered sugar
Posted in dessert on October 5, 2010| Leave a Comment »
Pop 1 – 1 1/2 C. raw (about 6 qts. popped) popcorn and pour onto a greased shallow pan or I use an extra-large metal bowl.
Be sure to remove any unpopped or partially popped kernels!!!
In a large sauce pan bring to a boil and cook for 5 minutes:
3 C. Brown Sugar
3/4 C. light corn syrup or honey or a combination
1 1/2 C butter
3/8 tes. cream of tarter
1/2 tes. salt
Remove from heat and add:
1 1/2 tes. soda
Continue to beat down until it stops frothing (about 2 minutes)
Pour over popcorn and stir to coat kernels well.
Place in a 200 degree oven and bake for 1 hour stirring occasionally. Let cool completely and store in tins.
Posted in dessert on October 1, 2010| Leave a Comment »
1 pkg. German chocolate cake mix 1 C. chocolate chips
3/4 C. butter 1 pkg. caramels
1/4 C evaporated milk 1/3 C evaporated milk
Optional: nuts
Mix the cake mix by hand with the butter and 1/4 C evaporated milk (and nuts). Press 3/4 of the mixture into a lightly greased 9X13″pan.
Bake at 350 degrees for 10 minutes.
Melt caramels and 1/3 C evaporated milk together and set aside.
Sprinkle chocolate chips over baked cake mix and pour caramel mixture over the chocolate chips. Sprinkle the rest of the cake mix in 1/2 inch pieces over the top of the caramels.
Bake another 15 minutes.
Posted in cakes, dessert on August 19, 2010| Leave a Comment »
Beat together:
2 C sugar
1/2 C softened butter
1/2 C crisco
1 tes. vanilla
Add:
5 egg yolks one-at-a-time (save whites)
Mix 1 C buttermilk with 1 tes. soda and add to above mixture
Add:
1 C chopped pecans
2 C flake coconut
Beat 5 egg whites until stiff and fold into batter
Grease and flour 3 round cake pans and pour batter into each pan.
Bake 350 for 35 min.
Remove from oven, rest 10 minutes and remove from pans onto cooling racks
Frosting:
8 oz. room-temperature cream cheese
1/2 C softened butter
1 tes. vanilla
1 1/2 box powdered sugar
Sprinkle top with flaked coconut and pecans
vaer sa god 