This is a very simple but excellent cake from Kraft. My Mom has made it for several parties and still hasn't gotten a chance to taste it because it disappears so quickly.
Ingredients:
4 cups fresh strawberries - divided
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) Cool Whip Whipped Topping - thawed & divided
8 oreo cookies
1 tbsp butter - melted
Shape foil onto outside of 8x4 loaf pan. Line inside of pan with shaped foil, with ends extending over sides of pan.
Mash 2 cups of the strawberries in large bowl. Stir in condensed milk and juice.
Stir 2 cups of the whipped topping into strawberry mixture. Pour into prepared pan.
Finely chop cookies. Combine cookes and butter. Spoon over whipped topping mixture in pan.
Cover cookie mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert.
Slice remaining 2 cups of strawberries; arrange on dessert. Store leftovers in freezer.
Thursday, December 25, 2008
Sunday, December 14, 2008
Tangerine Chiffon Cake
This cake is great served with fresh fruit.
Ingredients:
zest of 3 tangerines
1/2 cup tangerine juice
2 1/4 cups cake flour
1 1/3 cups plus 2 tbs sugar
1 tbsp baking powder
1/2 tsp salt
4 egg whites
3 egg yolks
1/2 cup oil
Preheat oven to 325. In food processor, combine zest & sugar (minus the 2tbs) and process until smooth. Combine zested sugar with with flour, baking powder and salt in large bowl. Beat slowly with the juice, oil and yolks. Set aside.
Beat egg whites on high speed until foamy. Gradually beat in the remaining 2 tbsp sugar. Stiff peaks should form when beaters are lifted from mixture. Gently fold beaten whites into flour mixture.
Coat bundt pan with oil or nonstick spray. Pour batter into prepared pan and bake 35 - 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Loosen edges and flip out onto wire rack. Cool completely. Dust with powdered sugar and garnish with fresh mint sprigs.
Ingredients:
zest of 3 tangerines
1/2 cup tangerine juice
2 1/4 cups cake flour
1 1/3 cups plus 2 tbs sugar
1 tbsp baking powder
1/2 tsp salt
4 egg whites
3 egg yolks
1/2 cup oil
Preheat oven to 325. In food processor, combine zest & sugar (minus the 2tbs) and process until smooth. Combine zested sugar with with flour, baking powder and salt in large bowl. Beat slowly with the juice, oil and yolks. Set aside.
Beat egg whites on high speed until foamy. Gradually beat in the remaining 2 tbsp sugar. Stiff peaks should form when beaters are lifted from mixture. Gently fold beaten whites into flour mixture.
Coat bundt pan with oil or nonstick spray. Pour batter into prepared pan and bake 35 - 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Loosen edges and flip out onto wire rack. Cool completely. Dust with powdered sugar and garnish with fresh mint sprigs.
Magic Cookie Bars
This is another one of Mom's best. She used to make a batch of them for me to take to school. My teachers always loved them, especially my 4th grade teacher who never could quite make them like Mom.
Ingredients:
1/2 cup butter
1 1/2 cup graham cracker crumbs
1 can sweetened condensed milk
1 package (6 oz) semisweet chocolate chips
1 bag (3 1/2 oz) flaked coconut
1 cup chopped nuts of choice
Preheat oven to 350 (325 if using glass dish). In 13 x 9 pan, melt butter in oven. Sprinkle crumbs over butter. Pour milk over crumbs. Top evenly with remaining ingredients and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars.
Ingredients:
1/2 cup butter
1 1/2 cup graham cracker crumbs
1 can sweetened condensed milk
1 package (6 oz) semisweet chocolate chips
1 bag (3 1/2 oz) flaked coconut
1 cup chopped nuts of choice
Preheat oven to 350 (325 if using glass dish). In 13 x 9 pan, melt butter in oven. Sprinkle crumbs over butter. Pour milk over crumbs. Top evenly with remaining ingredients and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars.
Cherry Almond Mousse Pie
This is one of my holiday favorites that Mom would make around Christmas. It is always a hit at parties. I even won 1st place with this great pie in a baking competition in college. Hope you enjoy!
Ingredients:
1 can (14 oz) sweetened condensed milk - divided
1 square (1 oz) unsweetened chocolate
1/2 tsp almond extract - divided
1 9in pastry shell - baked
1 jar (10 oz) maraschino cherries - drained & chopped
(reserve 8 whole for garnishing)
1 package (8 oz) cream cheese - softened
1 cup ice cold water
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream - whipped
1/2 cup chopped toasted almonds
In small saucepan over low heat, cook & stir 1/2 cup milk and chocolate until chocolate is melted and mixture is thickened, about 4 - 5 minutes. Be careful not to burn mixture. Stir in 1/4 tsp almond extract. Pour into pastry shell and set aside.
In mixing bowl, beat cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract, mix well. Stir in chopped cherries & almonds. Fold in whipped cream. Pour over pie and chill 4 hours or until set. Garnish with whole cherries & chocolate curls if desired.
Sidenote: Sometimes I drain the juice from the cherries and use instead of water. I don't know that it changes the flavor all that much, but it makes the pie a brighter pink color. I like to think it tastes cherrier!
Ingredients:
1 can (14 oz) sweetened condensed milk - divided
1 square (1 oz) unsweetened chocolate
1/2 tsp almond extract - divided
1 9in pastry shell - baked
1 jar (10 oz) maraschino cherries - drained & chopped
(reserve 8 whole for garnishing)
1 package (8 oz) cream cheese - softened
1 cup ice cold water
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream - whipped
1/2 cup chopped toasted almonds
In small saucepan over low heat, cook & stir 1/2 cup milk and chocolate until chocolate is melted and mixture is thickened, about 4 - 5 minutes. Be careful not to burn mixture. Stir in 1/4 tsp almond extract. Pour into pastry shell and set aside.
In mixing bowl, beat cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract, mix well. Stir in chopped cherries & almonds. Fold in whipped cream. Pour over pie and chill 4 hours or until set. Garnish with whole cherries & chocolate curls if desired.
Sidenote: Sometimes I drain the juice from the cherries and use instead of water. I don't know that it changes the flavor all that much, but it makes the pie a brighter pink color. I like to think it tastes cherrier!
Tuesday, December 9, 2008
Tangerine ButterCream Cake
This is a very elegant cake when decorated with the Sugared Tangerine Slices.
Ingredients:
1 1/3 cups all purpose flour
2 tsp baking powder
1 1/2 cup sugar
zest of three tangerines & one lemon
2 sticks unsalted butter, softened
3/4 cup tangerine juice
3 eggs
Preheat oven to 350. Butter two 9 inch round cake pans. Line bottoms with parchment paper and butter parchment.
Sift flour and baking powder together. Set aside.
In food processor, process zests with sugar until smooth and pour into mixing bowl. Beat in butter one tablespoon at a time until smooth. Add juice and eggs. Beat smooth.
Add flour mixture and only beat until all the flour is incorporated. No more. (Over beating will produce a tough cake.)
Divide batter between pans and bake for 18-20 minutes, or until toothpick inserted diagonally comes out clean.
Cool in pans for 10 minutes and turn out onto cooling racks. Peel off parchment and cool completely.
Ice with ButterCream Icing and decorate with Sugared Tangerine Slices. Cut slices in half and gently press around sides of cake. Fill pastry bag with remaining icing and pipe a border around base of cake.
Ingredients:
1 1/3 cups all purpose flour
2 tsp baking powder
1 1/2 cup sugar
zest of three tangerines & one lemon
2 sticks unsalted butter, softened
3/4 cup tangerine juice
3 eggs
Preheat oven to 350. Butter two 9 inch round cake pans. Line bottoms with parchment paper and butter parchment.
Sift flour and baking powder together. Set aside.
In food processor, process zests with sugar until smooth and pour into mixing bowl. Beat in butter one tablespoon at a time until smooth. Add juice and eggs. Beat smooth.
Add flour mixture and only beat until all the flour is incorporated. No more. (Over beating will produce a tough cake.)
Divide batter between pans and bake for 18-20 minutes, or until toothpick inserted diagonally comes out clean.
Cool in pans for 10 minutes and turn out onto cooling racks. Peel off parchment and cool completely.
Ice with ButterCream Icing and decorate with Sugared Tangerine Slices. Cut slices in half and gently press around sides of cake. Fill pastry bag with remaining icing and pipe a border around base of cake.
Sugared Citrus Slices
These are great chewy treats by themselves or fun cake decorations! I use them on the Tangerine Butter Cake. I use tangerines because our family has a couple trees, but any citrus fruits should work with this recipe.
Ingredients:
3 tangerines
1 1/2 cup sugar
1 1/2 cup water
Slice fruit horizontally into thin, almost translucent slices.
Melt sugar with water in wide saucepan over low to medium heat. Reduce heat so bubbles no longer break surface and gently place slices into sugar water. (Any bubbling could break the pulp.)
Cover and steep for 12 - 15 minutes.
Preheat oven to 200.
Gently shake slices and place on a parchment lined cookie sheet. Bake 30 minutes. Flip slices onto a fresh sheet of parchment and bake another 30 minutes. Repeat this step twice more. Two hours baking usually is enough - maybe longer if slices are thicker. They should be slightly firm but not browned.
Place slices on racks to cool and store stacked between sheets of parchment in air tight container until ready to use.
Sidenote: Strain the sugar water and return to saucepan. Simmer to let thicken and it makes a great flavored syrup for pancakes or waffles!
Ingredients:
3 tangerines
1 1/2 cup sugar
1 1/2 cup water
Slice fruit horizontally into thin, almost translucent slices.
Melt sugar with water in wide saucepan over low to medium heat. Reduce heat so bubbles no longer break surface and gently place slices into sugar water. (Any bubbling could break the pulp.)
Cover and steep for 12 - 15 minutes.
Preheat oven to 200.
Gently shake slices and place on a parchment lined cookie sheet. Bake 30 minutes. Flip slices onto a fresh sheet of parchment and bake another 30 minutes. Repeat this step twice more. Two hours baking usually is enough - maybe longer if slices are thicker. They should be slightly firm but not browned.
Place slices on racks to cool and store stacked between sheets of parchment in air tight container until ready to use.
Sidenote: Strain the sugar water and return to saucepan. Simmer to let thicken and it makes a great flavored syrup for pancakes or waffles!
ButterCream Icing
This recipe should make enough for two cakes. It will keep for two weeks in the refrigerator if you need to make in advance. When applying icing to cake, it should be the consistency of whipped cream.
Ingredients:
3/4 cup sugar
1/2 cup corn syrup
5 egg whites
1/4 tsp cream of tartar
4 sticks unsalted butter, softened
1 1/4 tbsp vanilla extract
(If using with Spiced Almond Pear Cake, I use 1 tbsp vanilla and 1/4 tbsp almond extract.)
Bring sugar and corn syrup to a boil in large saucepan. Set aside briefly.
At high speed, beat egg whites and cream of tarter until frothy. Reduce speed to medium and slowly add sugar mixture. (I recommend paying close attention here, as any mishaps with the sugar mixture is a pain to clean off the counter!) Do not scrape saucepan if sugar has crystalized. Continue beating on medium speed about 5-8 minutes, or until mixture has cooled.
Switch back up to high speed and add butter by the tablespoon until all has been incorporated. Add extract(s) and beat until glossy.
Use immediately. This will be the most ideal consistency for icing a cake. Refrigerate any remaining icing well covered or it will absorb the smell ofwhatever is in the fridge. To use leftovers, let sit to acclimate to room temperature or until consistency of whipped cream.
Enjoy!
Ingredients:
3/4 cup sugar
1/2 cup corn syrup
5 egg whites
1/4 tsp cream of tartar
4 sticks unsalted butter, softened
1 1/4 tbsp vanilla extract
(If using with Spiced Almond Pear Cake, I use 1 tbsp vanilla and 1/4 tbsp almond extract.)
Bring sugar and corn syrup to a boil in large saucepan. Set aside briefly.
At high speed, beat egg whites and cream of tarter until frothy. Reduce speed to medium and slowly add sugar mixture. (I recommend paying close attention here, as any mishaps with the sugar mixture is a pain to clean off the counter!) Do not scrape saucepan if sugar has crystalized. Continue beating on medium speed about 5-8 minutes, or until mixture has cooled.
Switch back up to high speed and add butter by the tablespoon until all has been incorporated. Add extract(s) and beat until glossy.
Use immediately. This will be the most ideal consistency for icing a cake. Refrigerate any remaining icing well covered or it will absorb the smell ofwhatever is in the fridge. To use leftovers, let sit to acclimate to room temperature or until consistency of whipped cream.
Enjoy!
Spiced Almond Pear Cake
Ingredients:
3 cups sifted all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cardamom
1 cup vegetable oil
1 stick unsalted butter, melted
2 cups sugar
1 tsp vanilla extract
1 tsp almond extract
3 tbsp buttermilk (or regular milk)
3 eggs
1 cup slivered almonds, toasted & finely chopped
4 medium pears, peeled & coarsely grated
Preheat oven to 350. Butter and flour two 9 inch cake pans.
Sift flour with baking powder, salt, and cardamom. Set aside.
On high speed, beat oil, butter, sugar, vanilla & almond extract, and milk until well blended. Add eggs one at a time and continue beating. Turn mixer to low and slowly add flour mixture until just until mixed. Don't over beat.
Stir in almonds and pears. Divide batter between cake pans and bake until a toothpick inserted diagonally comes out clean - approximately 25-30 minutes.
Cool in pan for 10 minutes and then flip out on cooling racks.
When completely cooled, either ice with ButterCream icing or dust with powdered sugar for a simpler presentation.
3 cups sifted all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cardamom
1 cup vegetable oil
1 stick unsalted butter, melted
2 cups sugar
1 tsp vanilla extract
1 tsp almond extract
3 tbsp buttermilk (or regular milk)
3 eggs
1 cup slivered almonds, toasted & finely chopped
4 medium pears, peeled & coarsely grated
Preheat oven to 350. Butter and flour two 9 inch cake pans.
Sift flour with baking powder, salt, and cardamom. Set aside.
On high speed, beat oil, butter, sugar, vanilla & almond extract, and milk until well blended. Add eggs one at a time and continue beating. Turn mixer to low and slowly add flour mixture until just until mixed. Don't over beat.
Stir in almonds and pears. Divide batter between cake pans and bake until a toothpick inserted diagonally comes out clean - approximately 25-30 minutes.
Cool in pan for 10 minutes and then flip out on cooling racks.
When completely cooled, either ice with ButterCream icing or dust with powdered sugar for a simpler presentation.
Monday, December 1, 2008
Apple Tart
Pastry Dough:
1 1/3 cups flour
1 tsp sugar
1/2 tsp salt
1/2 cup butter
1/4 cup ice-cold water
2 tbsp sour cream
Filling:
5 apples, peeled
2 tsp lemon juice
1/4 cup - plus 2 tbsp sugar
2 tsp cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup preserves (apricot or peach)
2 tbsp bread crumbs
3 tbsp apple jelly
*Mix the flour, sugar and salt in a medium sized bowl. Cut in the butter. Set aside.
*In small bowl, stir together water & sour cream. Pour into larger bowl & mix until dough forms.
*Dust your hands and roller with flour. Roll out dough on counter into approximately 13-15 inch circle. Place on cookie sheet and refrigerate while preparing the filling.
*Preheat oven to 375 degrees.
*Quarter & core three of the apples. With a very sharp knife, slice thinly into about 1/8 inch slices. Toss with lemon juice in small bowl and set aside.
*Quarter & core remaining two apples. Cut into uniform 1/4 inch cubes. Place diced apples into mixing bowl. Stir well with the sugar, cornstarch, cinnamon & nutmeg.
*Put preserves into small bowl and mix thoroughly with fork to smooth out any large lumps. Remove dough from refrigerator and spoon preserves evenly over dough. Be careful not to tear it. Sprinkle with bread crumbs.
*Spread diced apples evenly across the surface, leave 1 inch margin of dough at the edge.
*On top of the diced apples, arrange slices of apples in concentric circles. Sprinkle the extra tablespoon of sugar evenly over apples.
*Fold up edges of dough and pinch at pleats.
*Bake 30 minutes on center rack. Rotate cookie sheet 180 degrees to ensure the tart bakes evenly. Bake an additional 15-30 minutes until golden brown and bubbly.
*Remove from oven. Heat apple jelly in microwave just until it melts, no more. Use pastry brush to paint top of the apples with the jelly. Cool tart for 30-45 minutes before slicing to serve. Makes about 12 servings.
1 1/3 cups flour
1 tsp sugar
1/2 tsp salt
1/2 cup butter
1/4 cup ice-cold water
2 tbsp sour cream
Filling:
5 apples, peeled
2 tsp lemon juice
1/4 cup - plus 2 tbsp sugar
2 tsp cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup preserves (apricot or peach)
2 tbsp bread crumbs
3 tbsp apple jelly
*Mix the flour, sugar and salt in a medium sized bowl. Cut in the butter. Set aside.
*In small bowl, stir together water & sour cream. Pour into larger bowl & mix until dough forms.
*Dust your hands and roller with flour. Roll out dough on counter into approximately 13-15 inch circle. Place on cookie sheet and refrigerate while preparing the filling.
*Preheat oven to 375 degrees.
*Quarter & core three of the apples. With a very sharp knife, slice thinly into about 1/8 inch slices. Toss with lemon juice in small bowl and set aside.
*Quarter & core remaining two apples. Cut into uniform 1/4 inch cubes. Place diced apples into mixing bowl. Stir well with the sugar, cornstarch, cinnamon & nutmeg.
*Put preserves into small bowl and mix thoroughly with fork to smooth out any large lumps. Remove dough from refrigerator and spoon preserves evenly over dough. Be careful not to tear it. Sprinkle with bread crumbs.
*Spread diced apples evenly across the surface, leave 1 inch margin of dough at the edge.
*On top of the diced apples, arrange slices of apples in concentric circles. Sprinkle the extra tablespoon of sugar evenly over apples.
*Fold up edges of dough and pinch at pleats.
*Bake 30 minutes on center rack. Rotate cookie sheet 180 degrees to ensure the tart bakes evenly. Bake an additional 15-30 minutes until golden brown and bubbly.
*Remove from oven. Heat apple jelly in microwave just until it melts, no more. Use pastry brush to paint top of the apples with the jelly. Cool tart for 30-45 minutes before slicing to serve. Makes about 12 servings.
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