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Old January 6th, 2010, 10:46 PM   #321
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ITALIAN CAKE

Serves 8 to 10

Piping decorations or a greeting on the top of this cake will be easy to do after it is completely frozen. Before removing the cake from the springform pan, run your paring knife under hot tap water for 10 seconds or so. The hot knife will slide easily between the cake and the pan, allowing the sides of the pan to come off cleanly.

25 Oreo cookies , broken into rough pieces
3 tablespoons unsalted butter , melted
1 pint cherry ice cream
1 pint pistachio ice cream
1 pint chocolate ice cream
1/2 cup Ground amaretti cookies
Maraschino cherries (for garnish)

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the Oreos in a food processor until finely and evenly ground, about 30 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand (you should have about 2 cups).

2. Transfer 2/3 cup of the crumbs to a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Bake until the crust is fragrant and set, 5 to 10 minutes. Cool on a wire rack.

3. Scoop the cherry ice cream into a large bowl and work to soften. Spread the ice cream evenly over the cooled crust. Sprinkle another 2/3 cup Oreo crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes. Repeat with the pistachio ice cream and the remaining 2/3 cup of Oreo crumbs, wrap tightly, and freeze for another 30 minutes. Soften the chocolate ice cream, spread evenly in the pan, and smooth the top following the photo. Rewrap the pan tightly with plastic wrap and freeze until firm, about 8 hours.

4. To serve, run a hot paring knife between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the amaretti cookies onto the sides of the cake and decorate with cherries.

To Make Ahead

The ice cream cake can be assembled and frozen in the springform pan, wrapped tightly with plastic wrap, for up to 1 week before serving.
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Old January 7th, 2010, 11:41 PM   #322
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Chocolate Mousse Cake (Triple threat)
serves 12 -16
Intermediate to advance work

BOTTOM LAYER
6 TBSP (¾ STICK) BUTTER UNSALTED, CUT INTO 6 PIECES, PLUS EXTRA FOR GREASING PAN
7 OZ BITTERSWEET CHOCOLATE, CHOPPED FINE
¾ TSP INSTANT ESPRESSO PWDER
1 ½ TSP VANILLA EXRACT
4 LARGE EGGS, SEPARATED
PINCH TABLE SALT
¼ C PACKED (AOBUT 2 ½ OZ) LIGHT BROWN SUGAR, CRUMBLED WITH FINGERS TO REMOVE LUMPS


MIDDLE LAYER
2 TBSP COCOA PWDER, PREFERABLY
DUTCHPROCESSED
5 TBSP HOT WATER
7 OZ BITTERSWEET CHOCOLATE, CHOPPED FINE
1`½ C COLD HEAVY CREAM
1 TBSP GRANULATED SUGAR
1/8 TSP TABLE SALT

TOP LAYER
¾ TSP POWDERED GELATIN
1 TBSP WATER
6 OZ WHITE CHOCOLATE CHIPS
1 ½ C COLD HEAVY CREAM
SHAVED CHOCOLATE OR COCOA POWDER FOR SERVING, OPTIONAL

For the bottom layer:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9 ½ -inch spring form pan. Melt butter, chocolate, and espresso pwder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside

In stand mixer fitted with whisk attachment. Beat egg whites and salt at med speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minutes longer, scarping down sides halfway through. Using whisk, fold one thir do beaten egg whites into chocolate mixture to lighten. Using rubber spatula,, fold in remaining egg whites until no white streaks remaining. Carefully
Transfer batter to prepared spring form pan, gently smoothing top with offset spatula.

Bake until cake has risen is firm around edges, and center has just set but is till soft (center of cake will spring back after pressing gently with finger.) 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (cake will collapse as it cools.0 do not remove cake from pan.


MIDDLE LAYER
COMBINE cocoa powder and hot water in small bowl; set aside . Melt chocolate in large heatproof bowl over saucepan filled with 1 inch of barely simmering water. Stirring occasionally until smooth. Remove from heat and cool slightly , 2 to 5 minutes.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remains . Spoon mousse into spring-form pan over cooked cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula Wipe inside edge of pan with damp cloth to remove any drips., Refrigerate cake at least 15 minutes while preparing top layer.


FOR TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ c cream to simmer in small sauce-pan over medium high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth about 20 seconds. Cool to room temperature, stirring occasionally 5 to 8 minutes. (mixture will thicken slightly)
In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 20 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one third of whipped cream into white chocolate mixture to lighten . Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 ½ hours.

To serve: If using, garnish top of cake with chocolate curls or dust with cooca. Run thin knife between cake an side of spring-form pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices an serve .
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Old February 20th, 2010, 11:28 PM   #323
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BREAD PUDDING WITH CITRON TOPPING

Ingredients
3/4 cup heavy cream (divided use)
1/4 teaspoon grated lemon peel
2 Tablespoons powdered sugar
1-1/2 Tablespoons fresh lemon juice, or to taste
3/4 cup half & half
1/4 cup pure maple syrup
1/2 teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries, fresh or frozen
Lemon Whipped Cream: In a medium bowl, beat 1/2 cup heavy cream at medium speed. As cream begins to thicken, add grated lemon peel and powdered sugar. Drizzle in the lemon juice and whip until stiff. Refrigerate.

Bread pudding: In a medium bowl, whisk together remaining 1/4 cup cream, half & half, maple syrup, vanilla, and eggs. In a large bowl, pour cream mixture over bread cubes; mix well. Fold in blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes. Preheat oven to 350 degrees. Bake uncovered until set, about 30 to 40 minutes. Serve warm with lemon whipped cream on top.
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Old February 28th, 2010, 02:45 AM   #324
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SPICE COOKIES
1/2 TSP CLOVES (GROUND)
2 1/2 TSP GINGER
2 1/2 TSP CINNAMON
1/4 TSP BLACK PEPPER
1 EGG YOLK
1 TSP VANILLA
1/2 C MOLASSES (SPRAY YOUR MEASURING CUP WITH OIL, FOR YOU MOLASSES TO POUR OUT WITHOUT PROBLEMS)
1/4 TSP SALT
1 TSP BAKING SODA
2 1/4 C FLOUR
12 TBSP BUTTER SOFTENED (NOT TOO MUCH) 67-69 degrees
1/3 C WHITE SUGAR
1/3 C. BROWN SUGAR
1/4 tsp ALL SPICE
MIX FOR 3 MINUTES: BUTTER AND SUGAR MEDIUM SPEED.
add 1 egg yolk, vanilla, and molasses. Scrape down and bottom of the bowl.

Mix your dry ingredients as the wet is on for 3 minutes. Mix flour, ginger, cloves all spice, black pepper, cinnamon, flour, soda, then add slowly and turn mixer to low for 30 seconds

With ice cream scooper scoop out 1 1/2 inch balls, then roll in bowl of granulated sugar, till completely covered.

spray cookie sheet and cook at 375 degrees middle rack, switching half way through for 11 minutes

if desired you can add while on the cooling rack:

DRIZZLE:

1 CUP CONFECTIONERS' SUGAR
3 TBSP RUM
MIX, THEN DRIZZLE ON COOKIE AND ALLOW COOKIE TO DRY FOR 12 MINUTES. Use spoon then let it drip or drizzle
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Old March 1st, 2010, 03:07 PM   #325
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APPLE & NUT POUND CAKE
MAKES (1) 9 1/2 CAKE
Ingredients:

½ cup chestnut flour
1½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup granulated cane sugar
1 stick butter, melted
½ cup milk
1 egg
5 apples
½ cup granulated cane sugar
1¼ tablespoon cinnamon
Spiced Cider Glaze
4 cups apple cider
¾ cup powdered cane sugar
1 cinnamon stick
2 cloves

MAKE THE CAKE
• Preheat your oven to 400°F.
• Peel, core, and slice the apples.
• Mix together the ½ cup sugar and 1¼ tablespoon of cinnamon. Toss the apples in the cinnamon sugar and place on a parchment lined sheet tray. Bake the apples for 8-10 minutes, until the sugar melts and bubbles around the slices and they are still slightly firm.
• Turn the oven down to 325°F.
• Butter and flour a 9¼-inch Savarin mold or a 1-pound loaf pan.
• In a medium bowl, mix and sift the chestnut flour, all-purpose flour, salt, baking powder, and sugar.
• In a mixing bowl fitted with the whisk attachment, mix together the melted butter, milk, and egg.
• Add the dry ingredients to the wet ingredients, stirring just until combined. Add the roasted apples to the batter and fill your desired pan.
• Bake for 20-30 minutes. The Savarin pan will take less time to bake than the loaf pan because it allows for the oven to more evenly cook the batter. Test the cake by inserting a toothpick in the center. If it pulls out clean then the cake is done. If it comes out with sticky, wet crumbs then it still needs a few minutes.
• Remove from oven and place on a cooling rack.
MAKE THE GLAZE
• Mix the apple cider, cinnamon stick, and cloves in a medium saucepan and reduce the cider to 1 cup. Remove the cinnamon stick and cloves and whisk the powdered sugar into the hot cider.
• Glaze the cake while both the cake and glaze are still warm.
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Old March 1st, 2010, 03:09 PM   #326
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MAPLE BARS (BOURBON)

Ingredients:
The Cake
MAKES 24 BARS

2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
8 tablespoons unsalted butter, at room temperature
1 cup dark brown cane sugar, preferably muscovado
2 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract, preferably Madagascar Bourbon
1 cup pure maple syrup
2 tablespoons good quality bourbon
2 cups chopped walnuts, toasted
The Glaze
1 cup powdered cane sugar
3 tablespoons pure maple syrup
3 tablespoons good quality bourbon, use less if desired
Preheat oven 350°F. Butter a 13-by-9-inch baking pan. Set aside.
• Sift the flour, baking powder and salt into a bowl. Set aside.
• Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until fluffy. Gradually beat in the eggs, vanilla extract, maple syrup and bourbon until blended.
• Switch the mixer to low speed and gradually add the dry ingredients. Mix until fully incorporated. Fold in the walnuts.
• Spread the batter into the prepared baking pan and bake on the middle shelf of the oven for 30 to 35 minutes. When the cake is done it should pull away from the sides of the pan and a skewer inserted into the center should come out clean. Let cool on a wire rack.
FINISH THE BARS
While the cake is cooling, sift the powdered sugar into a bowl. Set aside.
• In a separate bowl, mix the maple syrup and the bourbon. Gradually stream the syrup mixture into the powdered sugar, stirring constantly until smooth. Drizzle the glaze over the warm cake and spread into a thin layer.
• After glaze has set and the cake is completely cooled, cut into bars.
• Store in an airtight container in the refrigerator for up to 3 weeks.
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Old April 2nd, 2010, 06:56 PM   #327
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LEMON CHESS PIE SERVES 6
5 LARGE EGGS
1 ¾ C PLUS 1 TSP. SUGAR
1 TBSP GRATED LEMON ZEST AND 3 TBSP JUICE FROM 1 LEMON
2 TBSP CORNMEAL
¼ TSP SALT
8 TBSP (1 STICK) UNALSTED BUTTER, MELTED AND COOLED SLIGHTLY
1 (9-INCH) PIE SHELL, CHILLED

1. MAKE FILLING: Whisk eggs in large bowl until smooth. Slowly whisk in 1 ¾ c sugar, lemon zest and juice, cornmeal and salt until combined. Whisk in butter
2. BAKE CRUST: Poke pie shell all over with fork. Refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to upper middle position and heat rack to upper middle position and heat oven to 450 degrees. Bake shell until small bubbles appear and surface begins to look dry, about 8 minutes. Remove from oven. Reduce oven temperature to 325 degrees.
3. BAKE PIE: Whisk filling briefly to recombine. Scrape filling into prepared pie shell and bake until surface slight brown and center jiggles slightly when shaken, 35 to 45 minutes. Sprinkle with remaining sugar. Cool completely on wire rack, about 4 hours. Serve (Pie can be refrigerated, covered with plastic wrap, for 2 days)
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Old April 9th, 2010, 02:30 AM   #328
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STOVE TOP RICE PUDDING
SERVES 6 TO 8
We prefer pudding made with medium-grain rice, but long-grain rice works, too. Using a heavy-bottomed saucepan is key to pre¬venting the bottom from burning.
2 cups water
1 cup medium-grain rice
1/4 teaspoon salt
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup sugar
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1. Bring the water to a boil in a large, heavy-bottomed saucepan. Stir in the rice and salt, cover, and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.
2. Stir in the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to main¬tain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from the heat and stir in the raisins, vanilla, and cin¬namon. Serve warm, at room temperature, or chilled. (To store, press plastic wrap directly onto the surface of the pudding and refrigerate for up to 2 days. If serving at room temperature or chilled, stir in up to 1 cup warm milk, 2 tablespoons at a time, as needed to loosen before serving.)
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Old April 9th, 2010, 02:32 AM   #329
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MERINGUE COOKIES
MAKES 48 SMALL COOKIES
Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to 2 weeks.
3/4 cup (51/4ounces) sugar
2 teaspoons cornstarch
4 large egg whites
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine the sugar and cornstarch in a small bowl.
2. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites, vanilla, and salt together at high speed until very soft peaks start to form (peaks should slowly lose their shape when the whisk is removed), 30 to 45 seconds. With the mixer running at medium speed, slowly add the sugar mixture in a steady stream down the side of the mixer bowl (the process should take about 30 seconds). Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Return the mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place the meringue in a pastry bag fit¬ted with a 1/2-inch plain tip or a large zipper-lock bag with 1/2inch of the corner cut off. Pipe meringues into 11/4-inch-wide mounds about 1 inch high on the baking sheets, 6 rows of 4 meringues on each sheet. Bake for 1 hour, rotating the pans front to back and top to bottom halfway through baking. Turn off the oven and allow the meringues to cool in the oven for at least 1 hour. Remove the meringues from the oven and let cool to room temperature before serving, about 10 minutes.
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Old April 11th, 2010, 07:31 PM   #330
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Tiramisu
2 1/2 cups strong brewed coffee, room temperature
1 1/2 tablespoons instant espresso granules
9 tablespoons dark rum
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds mascarpone
3/4 cup heavy cream, chilled
14 ounces (42 to 60, depending on size) dried ladyfingers
3 1/2 tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)
1. Stir together the coffee, espresso, and 5 tablespoons of the rum in a wide bowl or baking dish until the espresso dissolves; set aside.
2. In the bowl of a standing mixer fitted with the whisk attach¬ment, beat the yolks at low speed until just combined. Add the sugar and salt and beat at medium-high speed until pale yellow, 1 1/2to 2 minutes, scraping down the sides of the bowl with a rubber spatula once or twice. Add the remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape the bowl. Add the mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down the sides of the bowl once or twice. Transfer the mixture to a large bowl and set aside.
3. In the now-empty mixer bowl (no need to clean the bowl), beat the cream at medium speed until frothy, 1 to 1 1/2minutes. Increase the speed to high and continue to beat until the cream holds stiff peaks, 1 to 1 1/2minutes longer. Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain. Set the mascarpone mixture aside.
4. Working one at a time, drop half of the ladyfingers into the coffee mixture, roll, remove, and transfer to a 13 by 9-inch glass or ceramic baking dish. (Do not submerge the ladyfingers in the coffee mixture; the entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange the soaked cookies in a single layer in the baking dish, breaking or trimming the ladyfingers as needed to fit neatly into the dish.
5. Spread half of the mascarpone mixture over the ladfingers; use a rubber spatula to spread the mixture to the sides and into the corners of the dish and smooth the surface. Place 2 tablespoons of the cocoa in a fine-mesh strainer and dust the cocoa over the mascarpone.
6. Repeat the dipping and arrangement of the ladyfingers; spread the remaining mascarpone mixture over the ladyfingers and dust with the remaining 1 1/2tablespoons cocoa. Wipe the edges of the dish with a dry paper towel. Cover with plastic wrap and refrig¬erate for 6 to 24 hours. Sprinkle with the grated chocolate, if using; cut into pieces and serve chilled.
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Last edited by pastskater; April 11th, 2010 at 07:32 PM. Reason: recipe original format...editing
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Old April 11th, 2010, 07:50 PM   #331
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Make-Ahead Chocolate Soufflés
serves 6 to 8

The yolk whipping time in step 3 depends on the type of mixer you use; a standing mixer will take about 3 minutes, and a hand-held mixer will take about 8 minutes. If using 6-ounce ramekins, reduce the cooking time to 20 to 22 minutes.
ramekin preparation
2 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
soufflés
8 ounces bittersweet or semisweet chocolate, chopped coarse
4 tablespoons (1/2stick) unsalted butter,cut into 1/2-inch pieces
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon Grand Marnier
6 large egg yolks
1/3 cup (2 1/3 ounces) granulated sugar
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons (1/2ounce) confectioners’ sugar

1. Fortheramekins: Grease the inside of eight 8-ounce ramekins with the softened butter, then coat the inside of each dish evenly with the sugar.
2. Forthesoufflés: Melt the chocolate and butter in a medium heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from the heat and stir in the salt, vanilla, and liqueur; set aside.
3. Using an electric mixer, whip the yolks and the granulated sugar at medium speed until the mixture triples in volume and is thick and pale yellow, 3 to 8 minutes. Fold the yolk mixture into the chocolate mixture. Thoroughly clean and dry the mixing bowl and the beaters.
4. Using the clean beaters, whip the egg whites at medium-low speed until frothy, 1 to 2 minutes. Add the cream of tartar, increase the mixer speed to medium-high, and whip until soft peaks form when the beaters are lifted, 1 to 2 minutes. Add the confectioners’ sugar and continue to whip at medium-high speed to stiff peaks, 2 to 4 minutes (do not overwhip). Whisk the last few strokes by hand, making sure to scrape any unwhipped whites from the bottom of the bowl.
5. Vigorously stir one-quarter of the whipped egg whites into the chocolate mixture. Gently fold the remaining whites into the chocolate mixture until just incorporated. Carefully spoon the mixture into the prepared ramekins almost to the rim, wiping the excess filling from the rims with a wet paper towel. (To serve right away, bake as directed in step 7, reducing the baking time to 12 to 15 minutes.)
6. To store: Cover each ramekin tightly with plastic wrap and then foil and freeze for at least 3 hours or up to 1 month. (Do not thaw before baking.)
7. To bakeand serve: Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Unwrap the ramekins and spread them out over a baking sheet. Bake the soufflés until fragrant, fully risen, and the exterior is set but the interior is still a bit loose and creamy, about 25 minutes. (To check the interior, use 2 spoons to pull open the top of one and peek inside.) Serve immediately.
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Old June 13th, 2011, 03:53 AM   #332
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DARK MOCHA CAKE
SERVES 8
BITTER CHOCOLATE
MILK
SUGAR
EGGS
BUTTER
LT BR. SUGAR
BAKING SODA
SALT RUM VANILLA
CAKE FLOUR
INSTANT COFFEE
CONFECTIONSER’S SUGAR

CAKE:
1. In saucepan combine: 45 oz bitter chocolate cubed, and ½ c milk. Stir over low heat until chocolate is melted and mixture is smooth . Stir in: 1 c sugar, and 1 egg yolk. Cook, stirring constantly for 3 minutes, or until custard is thick and smooth. Cool.
2. Preheat oven to moderately hot 375F
3. Cream: ½ c butter until soft. Gradually add: 1 c lt br. Sugar and cream together until mixture is light and smooth. Beat in: 2 egg yolks, one at a time.
4. Sift and measure: 2 c. cake flour, Resift flour with: 1 tsp baking soda and ½ tsp salt. Add to butter mixture in three parts, alternately with” 1/45 c water mixed ½ c milk and 1 tsp vanilla. Sir in custard.
5. Beat 3 egg whites until stiff, but not dry and fold into cake batter. Divide batter into 2buttered 9-inch layer cake pans and bake in the moderately hot oven for 245 to 30 minutes, or until layers test done.
6. Turn cakes out onto racks to cool, then put together with French coffee icing. Frost top lavishly, or frost top and sides smoothly with remaining icing.
FRENCH COFFEE ICING
1. Beat 1 cup butter until soft.
2. Beat in ¼ tsp slat and 2 tbsp instant coffee dissolved in 45 tbsp boiling water.
3. Gradually beat in: 23 ½ c un-sifted confectioners’ sugar. Beat for 2 minutes.
4. Add: 1 tsp rum, let stand for 45 minutes then beat again.
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Old June 13th, 2011, 03:57 AM   #333
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Default Almond brickle coffee cake

PREP TIME 20 MIN
BAKING TIME 30 MIN
COFFEE CAKE
¾ C SUGAR
½ C BUTTER, SOFTENED
2 EGGS
1 TSP ALMOND EXTRACT
1 TSP VANILLA
1 ½ C ALL PURPOSE FLOUR
¾ C SOUR CREAM
¾ TSP BAKING POWDER
¾ TSP BAKING SODA
1/8 TSP SALT
STREUSEL
¼ C SLICED ALMONDS, TAOSTED
1/3 C ALMOND TOFFEE BITS
GLAZE
¼ C PWD SUGAR
¼ TSP ALMOND EXTRACT
1 TO 2 TSP MILK
Heat oven to 350F. Grease and flour 9-in round cake pan; set aside.
Combine sugar, butter, eggs, almond medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; mix well.
Spread half of batter into prepared pan; sprinkle 2 tbsp almonds and 2 tbsp toffee bits over batter. Spread remaining batter streusel filling, sprinkle with remaining almonds and toffee bits. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan, Cool completely.
Stir together all glaze ingredients in small bowl. Drizzle over cooled coffee cake.
8 servings.
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Old March 11th, 2012, 11:05 PM   #334
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Four Seasons Cookies (Makes approx. 4 dozen)

1 ¼ cups butter or 1 ¼ cups margarine, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)
1 pkg. sweetened coconut flakes

Directions:
1. Heat oven to 350°.
2. In large mixer bowl; cream butter and sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chocolate chips and coconut.
5. Roll into small balls and place onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
6. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
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