TORTA DE MERENGUE CON FRESAS
Este es un merengue gourmet delicioso y muy facil de preparar.
Horno: 350 - un molde de aro removible - engrasado
Merengue:
4 claras de huevo
1 taza de azucar
1 paquete de galletas ritz, deshechas
3/4 taza de nueces picadas (tostarlas unos minutos)
1 cucharadita de polvo de hornear
1 pizca de crema tartara
Cobertura:
6 onzas de queso crema (dejarlo a temperatura de ambiente para que suavice)
1 taza de crema para batir (whipping cream, chantilly)
1/2 taza de azucar en polvo
1 cucharadita de jugo de limon
suficientes fresas para decorar
agregar la crema tartara a las claras, batir a velocidad alta hasta que esten a punto de turron, agregar el polvo de hornear y el azucar poco a poco. agregar la vainilla y batir bien. retirar y agregar las galletas y nueces en forma envolvente y despacio para que no se bajen las claras.
agregar el merengue al molde engrasado y hornear por 20 minutos; apagar el horno y dejarlo dentro del horno apagado por 5 minutos mas.
dejar enfriar; remover con cuidado el aro.
batir el queso crema, agregarle el azucar y la crema y batir hasta que se esponje; agregarle el jugo de limon. cubrir la torta de merengue y decorar con las fresas.
refrigerar -
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MY FAVORITE CHEESE CAKE
heat oven at 375 degrees
Crust
1-3/4 cups fine graham-cracker crumbs
1/4 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter melted
mix crumbs, pecans, cinnamon and butter in a medium size bowl until blended. reserve 1/4 cup for garnish; press rest over bottom and 2/3 of the way up sides of a greased 9 inch spring form pan. place in the oven and bake for 5 minutes. cool.
Filling
3 large eggs
2 packages (8 ounces each) cream cheese
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
3 cups sour cream
beat eggs in a large bowl with electric mixer until yolks and whites are blended. add remaining ingredients except sour cream, and beat until smooth. stir in sour cream. pour into prepared crust; garnish with reserved crumb mixture. bake 60 to 65 minutes until filling has set. place pan on rack to cool 15 minutes before running thin knife around sides to loosen crust. refrigerate until cold or overnight before removing sides of pan. up to 1 hour before serving, arrange strawberries on cake, sprinkle with lemon strips. serves 12.
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In July 1992, John and I went house hunting in the New Orleans area. We chose a house in a new neighborhood in Slidell. To celebrate that our offer had been accepted, we went to Copeland’s for dinner. I do not remember what I ate as the main course, but I do remember the most amazing dessert: Bananas Foster.
Este es un merengue gourmet delicioso y muy facil de preparar.
Horno: 350 - un molde de aro removible - engrasado
Merengue:
4 claras de huevo
1 taza de azucar
1 paquete de galletas ritz, deshechas
3/4 taza de nueces picadas (tostarlas unos minutos)
1 cucharadita de polvo de hornear
1 pizca de crema tartara
Cobertura:
6 onzas de queso crema (dejarlo a temperatura de ambiente para que suavice)
1 taza de crema para batir (whipping cream, chantilly)
1/2 taza de azucar en polvo
1 cucharadita de jugo de limon
suficientes fresas para decorar
agregar la crema tartara a las claras, batir a velocidad alta hasta que esten a punto de turron, agregar el polvo de hornear y el azucar poco a poco. agregar la vainilla y batir bien. retirar y agregar las galletas y nueces en forma envolvente y despacio para que no se bajen las claras.
agregar el merengue al molde engrasado y hornear por 20 minutos; apagar el horno y dejarlo dentro del horno apagado por 5 minutos mas.
dejar enfriar; remover con cuidado el aro.
batir el queso crema, agregarle el azucar y la crema y batir hasta que se esponje; agregarle el jugo de limon. cubrir la torta de merengue y decorar con las fresas.
refrigerar -
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MY FAVORITE CHEESE CAKE
heat oven at 375 degrees
Crust
1-3/4 cups fine graham-cracker crumbs
1/4 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter melted
mix crumbs, pecans, cinnamon and butter in a medium size bowl until blended. reserve 1/4 cup for garnish; press rest over bottom and 2/3 of the way up sides of a greased 9 inch spring form pan. place in the oven and bake for 5 minutes. cool.
Filling
3 large eggs
2 packages (8 ounces each) cream cheese
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
3 cups sour cream
beat eggs in a large bowl with electric mixer until yolks and whites are blended. add remaining ingredients except sour cream, and beat until smooth. stir in sour cream. pour into prepared crust; garnish with reserved crumb mixture. bake 60 to 65 minutes until filling has set. place pan on rack to cool 15 minutes before running thin knife around sides to loosen crust. refrigerate until cold or overnight before removing sides of pan. up to 1 hour before serving, arrange strawberries on cake, sprinkle with lemon strips. serves 12.
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In July 1992, John and I went house hunting in the New Orleans area. We chose a house in a new neighborhood in Slidell. To celebrate that our offer had been accepted, we went to Copeland’s for dinner. I do not remember what I ate as the main course, but I do remember the most amazing dessert: Bananas Foster.
In June 2000, a few of my friends gathered for dinner at my house to celebrate the big 50 in honor of Norma Jonas. It was a very pleasant evening, and, for the first time, I made Bananas Foster. When Judy Hahn took the first bite, she exclaimed, “AWWW, this is better than sex.”
Find out for yourself!
Banana Fosters (Southern Living Cookbook)
1/4 cup butter
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
4 medium bananas, split and quartered
1 tablespoon imitation banana extract
1/4 cup light rum
vanilla ice cream
melt butter in a large skillet; add brown sugar and cinnamon. cook over medium heat until mixture is bubbly. add bananas; heat 2 to 3 minutes, basting constantly with syrup. stir in banana extract.
place rum in a small, long-handled saucepan; heat just until warm (do not boil). remove from heat. ignite with a long match, and pour over bananas. baste bananas with sauce until flames die down. serve immediately over ice cream.
"to flame desserts: heat the spirit just until warm in a small saucepan; remove from heat, and ignite. pour the flaming alcohol over the dessert, and serve after the flames die down."
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BANANA SPLIT PIE
1 caja de vanilla wafers hechas migas en la licuadora
3/4 taza de mantequilla derretida
unir las migas con la mantequilla derretida y colocar en un molde rectangular; hacer presion a manera que quede como crust.
1 taza de mantequilla
2 tazas de azucar en polvo
2 huevos
batir a velocidad alta lo anterior por 15 minutos. regarlo en el crust
encima de la mezcla cubra con rodajas de bananas
despues riguele una lata grande de (20 oz) de pina picada y escurrida
despues cubra la pina con crema batida (cool whip)
despues rieguele una taza de nueces picaditas
por ultimo pongale rodajas de cerezas
meta a la refrigeradora. refrigerar por 8 horas. puede hacerse un dia antes.
sirve 24 personas
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BANANA CREAM PIE (a favorite of a very dear friend)
1 baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks slightly beaten
2 tablespoon butter
1 tablespoon plus 1 teaspoon vanilla
2 large bananas
sweetened whipped cream
stir together sugar, cornstarch and salt in saucepan. blend milk and egg yolks; gradually stir into sugar mixture. cook over medium heat, stirring constantly until mixture thickens and boils. boil and stir one minute. remove from heat, blend in butter and vanilla. press plastic wrap onto filling in saucepan and cool to room temperature.
peel and slice bananas; arranger layer of banana slices 1/2 inch deep in baked pie shell. pour in cooled filling. chill pie thoroughly, at least 2 hours. just before serving, top with whipped cream.
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LEMON SQUARES (Mary O'Brien)
Serves 32 pieces
1 cup soft margarine
2 cups flour
1/2 cup powder sugar
mix together, press down firmly in 9X13 pan. bake at 350 degrees for 20-25 minutes.
filling: 4 eggs beaten, then add
2 cups sugar (i use 1-1/2 cups)
1/3 cup fresh lemon juice
1/4 cup + 1 tablespoon flour
1/2 teaspoon baking powder
mix all well and pour onto baked crust. bake again 20 minutes. cool. cut in squares, then sprinkle with powdered sugar.
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KRINKLES (Margie Schoffstall)
las famosas trenzas -
Mix together
4 cups of all purpose flour
1 cup of margarine
1 tablespoon ground cinnamon
with pastry mixer mix together until resembles crumbs.
1 cup warm water (105-110 degrees)
1 envelope of yeast
1/3 cup sugar
3 beaten eggs
dissolve yeast in 1/4 cup water. dissolve sugar in 3/4 cup of water. mix together eggs, sugar mixture and yeast and add to the flour mixture. blend well and let it rest inside the refrigerator, covered, overnight.
filling: 1 cup brown sugar
1 cup margarine at room temperature
1 tablespoon cinnamon
1 cup chopped walnuts or pecans
mix well brown sugar, margarine and cinnamon.
next morning, divide dough in four equal parts. roll dough in rectangular form, spread margarine mixture (1/4 cup) and spread 1/4 cup of the nuts. roll jelly form and cut in half and braid. bake at 350 for 25 minutes. makes 4.
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my mom had a sweet tooth. i made this cake one christmas and she loved it. the following year she was expecting this cake. the day before christmas eve, mom and dad came over to deliver the gifts for the grand-kids. she was very disappointed that i didn't have this cake ready for her. really, she was very upset. little did she know that the following day we would be surprising her and dad for a christmas lunch. too bad i didn't capture the look on her face when she walked in to my brother's house and found us there. but my best christmas present that year, was the smile on her face when i handed her this cake!
HOLIDAY GIFT CAKE (Ana Haylock)
1 8 ounce package cream cheese, at room temperature
1-1/2 cup sugar
1-1/2 teaspoon vanilla
4 eggs
2-1/4 cups sifted CAKE flour
1-1/2 teaspoon baking powder
3/4 cup chopped maraschino cherries
1/2 cup chopped pecans
heat over to 325. thoroughly blend softened cream cheese, butter, sugar and vanilla. add eggs, one at a time, mixing well after each addition. gradually add 2 cups flour sifted with baking powder. combine remaining flour with cherries and 1/2 cup nuts: fold into batter. grease 10-inch bundt or tube pan; sprinkle with 1/2 cup finely chopped nuts. pour batter into pan; bake 325 degrees for 1 hour and 20 minutes. cool 5 minutes. remove from pan. glaze with mixture of 1-1/2 cups sifted confectioners sugar and 2 tablespoons milk. garnish with cherries and pecans. 18 to 20 servings.
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in the late 80s, when i was still living in tegucigalpa, i used to cater lunch for Al Barr and Sarah Horsey at least twice a month. this was their favorite dessert.
BAKED ALASKA PIE
serves 12 - begin 3 days ahead
18 ladyfingers, split
1/3 cup orange-flavor liqueur
1 cup fresh blackberries
3 pints vanilla ice cream, slightly softened
4 egg whites, at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1. line a 9-inch pie plate with about 2/3 of ladyfingers, allowing ends to extend over rim; sprinkle with half of liqueur.
2. in medium bowl with potato masher, crush blackberries to make a paste consistency.
3. in large bowl, stir ice cream slightly, spoon blackberries paste, cut through mixture to create "ripple".
4. spoon 1/3 mixture into plate. layer remaining ladyfingers on top, sprinkle with remaining liqueur. spoon remaining ice cream. freeze.
5. about 20 minutes before serving. preheat oven to 500. in a large bowl with mixer at high speed, beat egg whites, salt and cream of tartar until soft peaks form.
6. beat in sugar, 2 tablespoons at a time, beating at high speed till sugar is dissolved and whites stand in stiff peaks.
7. quickly spread meringue over top of pie, sealing to edge, swirl up points. bake 3 to 4 minutes til light brown. serve at once.
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Pumpkin Torte Bars (Gail Auld)
350 degrees oven
1 pie crust (10") for the bottom of a 9.5X13.5X2 in. baking dish
1 large can pumpkin
3 eggs, beaten
1-1/2 cup sugar
1 13 ounce can carnation evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 dry white cake mix
1 stick butter, melted
1 cup chopped nuts
roll pie crust thin, pat into bottom of the baking dish.
mix eggs, pumpkin, sugar, milk and spices.
pour pumpkin mixture over pie crust.
sprinkle cake mix over pumpkin mixture.
sprinkle melted butter over cake mix
sprinkle chopped nuts over top.
bake 60 minutes. test with toothpick. cut in squares.
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This is by far the best pineapple upside-down cake I have ever made.
Pineapple Upside-Down Cake (Sandy Skop)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup packed dark brown sugar
3 tablespoons dark rum
1 can (20 ounces) pineapple slices (packed in natural juice) drained but 1/2 cup juice reserved
12 to 15 pecan halves
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon ground ginger
1-1/2 teaspoon baking soda
1/2 teaspoon salt
whipped cream (garnish)
1. preheat oven to 350 degrees
2. melt the butter and pour into the bottom of a 9-1/2 inch springform pan. (place the pan on a piece of aluminum foil to catch any butter that leaks through.) press the brown sugar evenly over the butter and sprinkle with 2 tablespoons of the rum. arrange 7 of the pineapple slices over the brown sugar. fill in the spaces with the pecan halves. set aside.
3. cream the sugar and granulated sugar in a mixer bowl. bet in the eggs, one at a time. beat in the vanilla.
4. puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum in a food processor fitted with a steel blade and beat into the butter mixture.
5. sift the flour, ginger, baking soda, and salt together. beat into the butter mixture alternatively with the reserved pineapple juice.
6. pour the cake batter over the pineapple slices in the springform pan. bake until the center of the cake springs back when gently touched, 30 to 35 minutes.
7. while the cake still hot, remove the side of the pan. invert the cake onto a platter and remove the pan bottom. serve the cake warm or at room temperature. top with dollops of whipped cream.
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Pumpkin Pie
1-1/2 cups of pumpkin
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
2 eggs beaten
1-1/2 cups milk, warmed
Mix all the ingredients above. pour over an unbaked pie shell. bake for 10 minutes @ 425 degrees and for 45 to 50 minutes at 350.
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Sopapilla Cheesecake Recipe (Norma Jonas)
2 cans of crescent roll dough
2 8 oz pkgs of cream cheese
1 cup of sugar
1/2 cup melted butter
1/2 cup of sugar/cinnamon mixture
Roll one can of crescent roll dough into bottom of 13X9 pan.
mix cream cheeses and 1 cup of sugar and spread over the crescent roll in the pan.
roll out the 2nd can of crescent roll dough and add on top of cream cheese mixture.
pour 1/2 cup meted butter over top and sprinkle with 1/2 cup of sugar/cinnamon mixture.
bake for 30 minutes at 350 degrees. it should be served warm, however, it is delicious cold as well.
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Pumpkin Flan with Pumpkin Seed Praline (Gourmet Magazine)
time consuming to make, but you and your guests will love it!
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
1 cup sugar
1 cup whole milk
2 (5 ounce) cans evaporated milk
5 large eggs
1/4 teaspoon salt
1 (15 ounce) can solid pack pumpkin
2 tablespoon premium golden agave tequila such as herradura reposado, or bourbon
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
to make praline: preheat oven to 250 degrees. lightly oil a large sheet of foil on a baking sheet and keep warm in the oven.
cook sugar, water and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring with a metal fork, until melted and pale golden. cook caramel without stirring, swirling pan, until deep golden. immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. if caramel hardens and is difficult to spread, put in a 400 degree oven until warm enough to spread, 1-2 minutes.
cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
to make pumpkin flan, preheat oven to 375 degrees.
heat a 2-quart souffle dish or round ceramic casserole in middle of oven.
cook 1 cup sugar in a dry 2-quart heave saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. cook caramel without stirring swirling pan, until deep golden, about 5 minutes. quickly and carefully remove hot dish from the oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (leave oven on) keep tilting as caramel cools and thickens enough to stay in place.
scald whole mil with evaporated milk in a saucepan and remove from heat. beat eggs and remaining cup of sugar with and electric mixer until smooth and creamy. beat in salt, pumpkin, tequila and spices. pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
pour custard over caramel dish and set in a water bath of 1 inch hot water. put pan in middle of oven and lower temperature to 350 degrees. bake until golden brown on top and a knife inserted in center comes out clean, about 1-1/4 hours, possibly longer. remove dish from water bath and transfer to a rack to cool. chill flan, covered, until cold, at least 6 hours.
to unmold flan, run a thin knife around flan to loosen from sides of dish. wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. holding dish and platter securely together, quickly invert and turn out flan onto platter. caramel with pour out over and around it. cut flan into wedges and serve with caramel spooned over and with shards of praline.
8 servings.
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Molde de Frutas (Ana Haylock)
1 (8 onzas) paquete de queso crema
1 taza de mantequilla rala
1/4 taza de azucar
2 tazas de marshmellows chiquitos
1 lata de albaricoques\
1 lata de pina picada (crushed pineapple)
1 bote de cerezas
se deja el queso a temperatura de ambiente; batalo bien con la batidora hasta que este cremoso. agregarle la mantequilla rala y la azucar y continue batiendo un poco mas. corte las frutas en pedazos pequenos y agregue al queso. mezclar muy bien. pongalo en un recipiente y metalo al freezer; congelar por 12 horas. servir en rodajas con el jugo de albaricoques. da 10 porciones. riquisimo en tiempo de calor.
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i love the combination of chocolate and coffee. this is my favorite brownie recipe.
Espresso Brownies (Giada)
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8 ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
preheat oven to 350 degrees
spray a 9 by 13-inch baking pan with nonstick spray. whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. add the brownie mix. stir until well blended. stir in the chocolate chips. transfer the batter to the prepared baking pan. bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. cool completely.
meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. whisk in the vanilla. add the powdered sugar and butter and whisk until smooth. pour the glaze over the brownies. refrigerate until the glaze is set. cut into bite-size pieces. arrange the brownies on a platter and serve.
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GRAND MARNIER SOUFFLE
This is one of my husband's favorite desserts. I have had this recipe since 1993 and finally decided to be brave and make it. A lot of work but, if you want your husband to fall in love with you all over again, be brave and make it. you will also love it.
1/3 cup butter
3/4 cup flour
1/2 teaspoon salt
1-1/2 cups warm milk
5 eggs, separated
3 egg whites
1 cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup Grand Marnier
Grease a 2 quart souffle dish lightly with butter and sprinkle it with sugar.
Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish. fold it in half lengthwise, then grease one side with butter and sprinkle with sugar. tie the paper as a collar around the souffle dish, sugared side in, so that it extends at least 2 inches above the dish. secure the ends of collar with paper clips or straight pins.
melt butter over low heat in saucepan -- don't let it brown. remove from heat, add flour and salt and mix until smooth. add the milk, a little at a time, stirring constantly. return to heat, stirring constantly, until thickened and smooth. this is best done with a wire whisk. remove from heat. separate the eggs. set egg whites aside. beat the 5 egg yolks until thick. add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard. set aside to cool.
preheat oven to 350 degrees. beat all eight egg whites until soft peaks form when the beater is lifted gently. add sugar gradually, beating constantly until a stiff meringue is formed. gradually beat in lemon juice, a few drops at a time. stir the lemon rind and grand marnier into the egg mixture stirring well. add all at once to egg whites, folding thoroughly using quick, light strokes. pour into the souffle dish and set dish in a pan containing one inch of hot water. bake for one hour. remove from oven and carefully remove paper collar. serve at once, dishing it out with a large spoon.
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BANANA SPLIT PIE
1 caja de vanilla wafers hechas migas en la licuadora
3/4 taza de mantequilla derretida
unir las migas con la mantequilla derretida y colocar en un molde rectangular; hacer presion a manera que quede como crust.
1 taza de mantequilla
2 tazas de azucar en polvo
2 huevos
batir a velocidad alta lo anterior por 15 minutos. regarlo en el crust
encima de la mezcla cubra con rodajas de bananas
despues riguele una lata grande de (20 oz) de pina picada y escurrida
despues cubra la pina con crema batida (cool whip)
despues rieguele una taza de nueces picaditas
por ultimo pongale rodajas de cerezas
meta a la refrigeradora. refrigerar por 8 horas. puede hacerse un dia antes.
sirve 24 personas
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BANANA CREAM PIE (a favorite of a very dear friend)
1 baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks slightly beaten
2 tablespoon butter
1 tablespoon plus 1 teaspoon vanilla
2 large bananas
sweetened whipped cream
stir together sugar, cornstarch and salt in saucepan. blend milk and egg yolks; gradually stir into sugar mixture. cook over medium heat, stirring constantly until mixture thickens and boils. boil and stir one minute. remove from heat, blend in butter and vanilla. press plastic wrap onto filling in saucepan and cool to room temperature.
peel and slice bananas; arranger layer of banana slices 1/2 inch deep in baked pie shell. pour in cooled filling. chill pie thoroughly, at least 2 hours. just before serving, top with whipped cream.
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LEMON SQUARES (Mary O'Brien)
Serves 32 pieces
1 cup soft margarine
2 cups flour
1/2 cup powder sugar
mix together, press down firmly in 9X13 pan. bake at 350 degrees for 20-25 minutes.
filling: 4 eggs beaten, then add
2 cups sugar (i use 1-1/2 cups)
1/3 cup fresh lemon juice
1/4 cup + 1 tablespoon flour
1/2 teaspoon baking powder
mix all well and pour onto baked crust. bake again 20 minutes. cool. cut in squares, then sprinkle with powdered sugar.
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KRINKLES (Margie Schoffstall)
las famosas trenzas -
Mix together
4 cups of all purpose flour
1 cup of margarine
1 tablespoon ground cinnamon
with pastry mixer mix together until resembles crumbs.
1 cup warm water (105-110 degrees)
1 envelope of yeast
1/3 cup sugar
3 beaten eggs
dissolve yeast in 1/4 cup water. dissolve sugar in 3/4 cup of water. mix together eggs, sugar mixture and yeast and add to the flour mixture. blend well and let it rest inside the refrigerator, covered, overnight.
filling: 1 cup brown sugar
1 cup margarine at room temperature
1 tablespoon cinnamon
1 cup chopped walnuts or pecans
mix well brown sugar, margarine and cinnamon.
next morning, divide dough in four equal parts. roll dough in rectangular form, spread margarine mixture (1/4 cup) and spread 1/4 cup of the nuts. roll jelly form and cut in half and braid. bake at 350 for 25 minutes. makes 4.
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my mom had a sweet tooth. i made this cake one christmas and she loved it. the following year she was expecting this cake. the day before christmas eve, mom and dad came over to deliver the gifts for the grand-kids. she was very disappointed that i didn't have this cake ready for her. really, she was very upset. little did she know that the following day we would be surprising her and dad for a christmas lunch. too bad i didn't capture the look on her face when she walked in to my brother's house and found us there. but my best christmas present that year, was the smile on her face when i handed her this cake!
HOLIDAY GIFT CAKE (Ana Haylock)
1 8 ounce package cream cheese, at room temperature
1-1/2 cup sugar
1-1/2 teaspoon vanilla
4 eggs
2-1/4 cups sifted CAKE flour
1-1/2 teaspoon baking powder
3/4 cup chopped maraschino cherries
1/2 cup chopped pecans
heat over to 325. thoroughly blend softened cream cheese, butter, sugar and vanilla. add eggs, one at a time, mixing well after each addition. gradually add 2 cups flour sifted with baking powder. combine remaining flour with cherries and 1/2 cup nuts: fold into batter. grease 10-inch bundt or tube pan; sprinkle with 1/2 cup finely chopped nuts. pour batter into pan; bake 325 degrees for 1 hour and 20 minutes. cool 5 minutes. remove from pan. glaze with mixture of 1-1/2 cups sifted confectioners sugar and 2 tablespoons milk. garnish with cherries and pecans. 18 to 20 servings.
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in the late 80s, when i was still living in tegucigalpa, i used to cater lunch for Al Barr and Sarah Horsey at least twice a month. this was their favorite dessert.
BAKED ALASKA PIE
serves 12 - begin 3 days ahead
18 ladyfingers, split
1/3 cup orange-flavor liqueur
1 cup fresh blackberries
3 pints vanilla ice cream, slightly softened
4 egg whites, at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1. line a 9-inch pie plate with about 2/3 of ladyfingers, allowing ends to extend over rim; sprinkle with half of liqueur.
2. in medium bowl with potato masher, crush blackberries to make a paste consistency.
3. in large bowl, stir ice cream slightly, spoon blackberries paste, cut through mixture to create "ripple".
4. spoon 1/3 mixture into plate. layer remaining ladyfingers on top, sprinkle with remaining liqueur. spoon remaining ice cream. freeze.
5. about 20 minutes before serving. preheat oven to 500. in a large bowl with mixer at high speed, beat egg whites, salt and cream of tartar until soft peaks form.
6. beat in sugar, 2 tablespoons at a time, beating at high speed till sugar is dissolved and whites stand in stiff peaks.
7. quickly spread meringue over top of pie, sealing to edge, swirl up points. bake 3 to 4 minutes til light brown. serve at once.
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Pumpkin Torte Bars (Gail Auld)
350 degrees oven
1 pie crust (10") for the bottom of a 9.5X13.5X2 in. baking dish
1 large can pumpkin
3 eggs, beaten
1-1/2 cup sugar
1 13 ounce can carnation evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 dry white cake mix
1 stick butter, melted
1 cup chopped nuts
roll pie crust thin, pat into bottom of the baking dish.
mix eggs, pumpkin, sugar, milk and spices.
pour pumpkin mixture over pie crust.
sprinkle cake mix over pumpkin mixture.
sprinkle melted butter over cake mix
sprinkle chopped nuts over top.
bake 60 minutes. test with toothpick. cut in squares.
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This is by far the best pineapple upside-down cake I have ever made.
Pineapple Upside-Down Cake (Sandy Skop)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup packed dark brown sugar
3 tablespoons dark rum
1 can (20 ounces) pineapple slices (packed in natural juice) drained but 1/2 cup juice reserved
12 to 15 pecan halves
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon ground ginger
1-1/2 teaspoon baking soda
1/2 teaspoon salt
whipped cream (garnish)
1. preheat oven to 350 degrees
2. melt the butter and pour into the bottom of a 9-1/2 inch springform pan. (place the pan on a piece of aluminum foil to catch any butter that leaks through.) press the brown sugar evenly over the butter and sprinkle with 2 tablespoons of the rum. arrange 7 of the pineapple slices over the brown sugar. fill in the spaces with the pecan halves. set aside.
3. cream the sugar and granulated sugar in a mixer bowl. bet in the eggs, one at a time. beat in the vanilla.
4. puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum in a food processor fitted with a steel blade and beat into the butter mixture.
5. sift the flour, ginger, baking soda, and salt together. beat into the butter mixture alternatively with the reserved pineapple juice.
6. pour the cake batter over the pineapple slices in the springform pan. bake until the center of the cake springs back when gently touched, 30 to 35 minutes.
7. while the cake still hot, remove the side of the pan. invert the cake onto a platter and remove the pan bottom. serve the cake warm or at room temperature. top with dollops of whipped cream.
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Pumpkin Pie
1-1/2 cups of pumpkin
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
2 eggs beaten
1-1/2 cups milk, warmed
Mix all the ingredients above. pour over an unbaked pie shell. bake for 10 minutes @ 425 degrees and for 45 to 50 minutes at 350.
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Sopapilla Cheesecake Recipe (Norma Jonas)
2 cans of crescent roll dough
2 8 oz pkgs of cream cheese
1 cup of sugar
1/2 cup melted butter
1/2 cup of sugar/cinnamon mixture
Roll one can of crescent roll dough into bottom of 13X9 pan.
mix cream cheeses and 1 cup of sugar and spread over the crescent roll in the pan.
roll out the 2nd can of crescent roll dough and add on top of cream cheese mixture.
pour 1/2 cup meted butter over top and sprinkle with 1/2 cup of sugar/cinnamon mixture.
bake for 30 minutes at 350 degrees. it should be served warm, however, it is delicious cold as well.
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Pumpkin Flan with Pumpkin Seed Praline (Gourmet Magazine)
time consuming to make, but you and your guests will love it!
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
1 cup sugar
1 cup whole milk
2 (5 ounce) cans evaporated milk
5 large eggs
1/4 teaspoon salt
1 (15 ounce) can solid pack pumpkin
2 tablespoon premium golden agave tequila such as herradura reposado, or bourbon
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
to make praline: preheat oven to 250 degrees. lightly oil a large sheet of foil on a baking sheet and keep warm in the oven.
cook sugar, water and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring with a metal fork, until melted and pale golden. cook caramel without stirring, swirling pan, until deep golden. immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. if caramel hardens and is difficult to spread, put in a 400 degree oven until warm enough to spread, 1-2 minutes.
cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
to make pumpkin flan, preheat oven to 375 degrees.
heat a 2-quart souffle dish or round ceramic casserole in middle of oven.
cook 1 cup sugar in a dry 2-quart heave saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. cook caramel without stirring swirling pan, until deep golden, about 5 minutes. quickly and carefully remove hot dish from the oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (leave oven on) keep tilting as caramel cools and thickens enough to stay in place.
scald whole mil with evaporated milk in a saucepan and remove from heat. beat eggs and remaining cup of sugar with and electric mixer until smooth and creamy. beat in salt, pumpkin, tequila and spices. pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
pour custard over caramel dish and set in a water bath of 1 inch hot water. put pan in middle of oven and lower temperature to 350 degrees. bake until golden brown on top and a knife inserted in center comes out clean, about 1-1/4 hours, possibly longer. remove dish from water bath and transfer to a rack to cool. chill flan, covered, until cold, at least 6 hours.
to unmold flan, run a thin knife around flan to loosen from sides of dish. wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. holding dish and platter securely together, quickly invert and turn out flan onto platter. caramel with pour out over and around it. cut flan into wedges and serve with caramel spooned over and with shards of praline.
8 servings.
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Molde de Frutas (Ana Haylock)
1 (8 onzas) paquete de queso crema
1 taza de mantequilla rala
1/4 taza de azucar
2 tazas de marshmellows chiquitos
1 lata de albaricoques\
1 lata de pina picada (crushed pineapple)
1 bote de cerezas
se deja el queso a temperatura de ambiente; batalo bien con la batidora hasta que este cremoso. agregarle la mantequilla rala y la azucar y continue batiendo un poco mas. corte las frutas en pedazos pequenos y agregue al queso. mezclar muy bien. pongalo en un recipiente y metalo al freezer; congelar por 12 horas. servir en rodajas con el jugo de albaricoques. da 10 porciones. riquisimo en tiempo de calor.
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i love the combination of chocolate and coffee. this is my favorite brownie recipe.
Espresso Brownies (Giada)
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8 ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
preheat oven to 350 degrees
spray a 9 by 13-inch baking pan with nonstick spray. whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. add the brownie mix. stir until well blended. stir in the chocolate chips. transfer the batter to the prepared baking pan. bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. cool completely.
meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. whisk in the vanilla. add the powdered sugar and butter and whisk until smooth. pour the glaze over the brownies. refrigerate until the glaze is set. cut into bite-size pieces. arrange the brownies on a platter and serve.
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GRAND MARNIER SOUFFLE
This is one of my husband's favorite desserts. I have had this recipe since 1993 and finally decided to be brave and make it. A lot of work but, if you want your husband to fall in love with you all over again, be brave and make it. you will also love it.
1/3 cup butter
3/4 cup flour
1/2 teaspoon salt
1-1/2 cups warm milk
5 eggs, separated
3 egg whites
1 cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup Grand Marnier
Grease a 2 quart souffle dish lightly with butter and sprinkle it with sugar.
Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish. fold it in half lengthwise, then grease one side with butter and sprinkle with sugar. tie the paper as a collar around the souffle dish, sugared side in, so that it extends at least 2 inches above the dish. secure the ends of collar with paper clips or straight pins.
melt butter over low heat in saucepan -- don't let it brown. remove from heat, add flour and salt and mix until smooth. add the milk, a little at a time, stirring constantly. return to heat, stirring constantly, until thickened and smooth. this is best done with a wire whisk. remove from heat. separate the eggs. set egg whites aside. beat the 5 egg yolks until thick. add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard. set aside to cool.
preheat oven to 350 degrees. beat all eight egg whites until soft peaks form when the beater is lifted gently. add sugar gradually, beating constantly until a stiff meringue is formed. gradually beat in lemon juice, a few drops at a time. stir the lemon rind and grand marnier into the egg mixture stirring well. add all at once to egg whites, folding thoroughly using quick, light strokes. pour into the souffle dish and set dish in a pan containing one inch of hot water. bake for one hour. remove from oven and carefully remove paper collar. serve at once, dishing it out with a large spoon.
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