Almond Angel Food Cake recipe 1/2 cup ground almonds 8 egg whites 1/2 teaspoon cream of tartar 2 teaspoons almond extract 1 1/4 cups granulated sugar 1 cup all-purpose flour, sifted 1/2 cup sliced almonds Preheat oven to 325 degrees F. Butter a tube pan with Pam (oil/ butter spray) . Coat the bottom and sides of the pan with ground almonds. Set aside. In a large grease-free bowl, beat the egg whites with an electric mixer until foamy. Add the salt and the cream of tartar. Beat on high speed until the egg whites form into soft peaks. Add almond extract. Gradually add the sugar. Beat until peaks are stiff. With a rubber spatula gradually and delicately fold in the flour. Spoon the batter delicately into the tube pan. Sprinkle the top of the batter with the sliced almonds and place immediately in the preheated oven. Bake for 45 minutes or until a cake tester comes out clean. Immediately turn the cake out of the pan.
Almond Sponge Cake (Torta de Cielo) recipe This is called literally "cake of heaven." 1/2 pound almonds Hot water to cover almonds 5 eggs, separated 2 pinches of salt 1/2 pound granulated sugar 1/4 teaspoon baking powder 1 tablespoon all-purpose flour
1 tablespoon brandy 1/8 teaspoon almond extract Pour hot water over the almonds so that they are well covered and let them soak for at least 6 hours. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan well, then dust with flour. Position oven rack to the middle. Preheat the oven to 325 degrees F. Chop the nuts and grind them a little at a time. They should not be too coarse or too fine. Set aside. Beat egg whites until fluffy. Add salt and continue beating until whites are stiff. Add yolks, one at a time, and continue beating until they are incorporated. Mix the dry ingredients together and, beating at low speed of an electric mixer, gradually add them to the eggs. Add the brandy and almond extract, mix well, then pour the batter into the prepared pan. Bake for 1 1/4 hours. Remove the cake from the pan after it is cold. This cake keeps indefinitely if stored in a cool, dry place. Do not store it in the refrigerator
Chocolate Chiffon Cake recipe 3/4 cup boiling water 1/2 cup cocoa Combine and let cool. Sift together: 1 3/4 cups sifted flour 1 3/4 cups sugar 3 teaspoons baking powder 1 teaspoon salt Make a well and add: 1/2 cup cooking oil
7 egg yolks, unbeaten Cooled cocoa mixture 1 teaspoon vanilla extract Beat until smooth. Then measure into mixing bowl and beat until very stiff: 1 cup egg whites (7 or 9) 1/2 teaspoon cream of tartar Pour egg yolk mixture over egg whites, gently folding in until blended. Pour into ungreased pan. Bake at 325 degrees F for 55 minutes. Frosting 5 tablespoons flour 1 cup milk 3 tablespoons cocoa Shake in jar. Cook, stirring until it forms a thick paste. Let cool until cold. Cream together: 1 cup sugar 1 cup butter 1 teaspoon vanilla extract Add flour paste and beat for 7 minutes.
Lemon Meringue Angel Food Cake recipe 1 1/2 cups (11 to 12) large egg whites 1 tablespoon cold water 1 cup sifted cake flour 1/2 cup granulated sugar 1/2 teaspoon kosher salt 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla extract 2 teaspoons finely grated lemon zest
Place egg whites and cold water in the bowl of a heavy duty mixer. Set aside until they are 60 degrees F, or slightly below room temperature. Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of wax paper, set aside. Adjust rack in lower third of oven, and preheat oven to 325 degrees F. Set nearby a dry, ungreased 10-inch tube pan. Place a long neck bottle or large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla extract and lemon zest in the final moments of whipping. Sprinkle one quarter of the flour mixture over the whites and with a rubber spatula, fold in the whites. Repeat this process with the remaining flour mixture, folding in only one quarter of the flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan. To remove cake from pan, slip just the tip of a small metal spatula between the cake and the pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, gently tap the bottom against the counter to loosen the cake. Rotate the cake pan tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or a cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Life the pan from the cake. Lemon Curd Filling 2 large eggs
3 large egg yolks 1/2 cup granulated sugar 6 tablespoons (2 lemons) strained lemon juice 1 tablespoons finely grated lemon zest 3 ounces (6 tablespoons) sweet butter, chilled and cut into 6 pieces In a 1 1/2-quart heavy bottom saucepan, whisk briefly to combine eggs, egg yolks, sugar, lemon juice and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade, allowing steam to escape while cooling. Refrigerate (curd will thicken). Italian Meringue Frosting 1/4 cup water 2/3 cup granulated sugar 1/3 cup (about 3) large egg whites 1/8 teaspoon cream of tartar 2 tablespoons granulated sugar 1 teaspoon vanilla extract In a 3 cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees F. Wash down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water. Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are still but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes or more. Mixture will thicken, cool and form glossy stiff peaks. Add the vanilla extract. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
Assembling the Dessert Cut cake into three layers. Spread the lemon filling equally between the two layers, top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting. Yields 12 to 14 servings.
Perfect Sponge Cake recipe 1 1/4 cups sifted cake flour 1/4 teaspoon baking powder 6 eggs 3/4 teaspoon cream of tartar 1 1/2 cups granulated sugar 1/3 cup cold orange juice 1/4 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Use a 12-inch tube pan. Sift flour with baking powder. Separate eggs, putting whites in large bowl of electric mixer, yolks in next size bowl. Beat whites at high speed until frothy, then sprinkle in the cream of tartar and continue beating until whites stand in peaks but still cling to the side of the bowl (takes about 3 minutes). Add 1/2 cup sugar very gradually, still beating at high speed, until you have a smooth, satiny meringue. Set aside. Beat yolks at high speed for 2 minutes. Pour in the orange juice, beating for 1 more minute, still at high speed. Add remaining sugar very gradually to yolks; add salt and vanilla extract and continue beating until mixture looks light and smooth. Remove from mixer and fold flour into egg yolks until batter is smooth. Do not beat. Pour this batter into the meringue and fold batter very gently again until all patches of egg white disappear. Pour into ungreased tube pan and bake 1
1/4 hours. Cool, upside down on a rack, for one hour, then pull cake carefully away from pan with your hands. When cool, cover with confectioners' sugar or Pineapple Glaze. Pineapple Glaze 2 tablespoons butter Rind of 1/2 small lemon, grated 1 egg yolk 3 tablespoons crushed pineapple, drained 2 tablespoons pineapple juice 1 1/4 cups confectioners' sugar Melt butter. Beat egg yolk for 1 minute at high speed of electric mixer. At low speed, pour in melted butter, crushed pineapple, pineapple juice, lemon rind and confectioners' sugar. Beat 2 minutes. Spoon this thin glaze over top of cake allowing some of it to trickle over the cake sides.
Reuben Cheesecake recipe 1 1/3 cups whole grain rye cracker crumbs 1/4 cup plus 2 tablespoons butter or margarine, melted 16 ounces cream cheese, softened 4 eggs 1/4 cup all-purpose flour 1 (8 ounce) bottle Thousand Island dressing 1 1/4 cup shredded Swiss cheese 1 (8 ounce) can sauerkraut, well drained and chopped 1/2 pound sliced corned beef, shredded Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Add flour and salad dressing, mixing at low speed until blended. Fold in Swiss cheese and remaining ingredients.
Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until set. Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour. Remove from oven, and let cool completely on a wire rack. Cover and chill
Pesto Cheesecake recipe This can be used as an appetizer, served with crackers. 1 package fresh basil, about 1/2 cup 1/3 cup pine nuts 2 cloves garlic 1/3 cup olive oil 1/2 cup Parmesan cheese, grated 1 tablespoon butter 1/4 cup dry bread crumbs 2 tablespoons Parmesan cheese, grated 16 ounces cream cheese 1 cup ricotta cheese 1/2 cup Parmesan cheese, grated 1/4 teaspoon salt 1/8 teaspoon cayenne 3 large eggs 1/4 cup pine nuts Finely chop first three ingredients in food processor. With motor still running, pour olive oil slowly down feed tube; process until well incorporated. Add 1/2 cup grated Parmesan cheese and blend well. (If desired use 1/2 cup commercial pesto sauce.) Preheat oven to 325 degrees F. Rub butter over bottom and sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan cheese and coat pan with the crumb mixture.
Using an electric mixer, beat cream cheese, ricotta cheese, Parmesan cheese, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
Banana Fruit Cake recipe 1 cup butter 2 cups granulated sugar 4 eggs, beaten 1 1/2 cups chopped pecans or black walnuts 1 1/2 cup raisins 6 ripe bananas, mashed 2 1/2 teaspoons cinnamon 1 1/2 teaspoons ground cloves 2 teaspoons baking soda 1/2 teaspoon salt 3 cups all-purpose flour 1 (8 ounce) package chopped dates 1/4 pound red and green candied cherries, cut 3 pieces candied pineapple, finely cut 1 (16 ounce) container fruit cake mix Cream butter and sugar. Add eggs and mix, add nuts, raisins and dates; mix. Sift flour, baking soda, spices and salt. Add part of flour mixture to creamed mixture. Add bananas; mix. Add remaining flour. Add fruits and mix well. Pour into greased and paper-lined tube pan and loaf pan.
Bake at 250 degrees F for about 4 hours. Place pan of water on rack under cakes for first 3 hours to keep moist.
Carrot Fruitcake recipe 1 1/2 cups vegetable oil 2 cups granulated sugar 4 eggs 3 cups all-purpose four 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 cups finely shredded carrots 1 1/2 cups coarsely chopped nuts 1 cup raisins 1 cup chopped dates 1 cup mixed candied fruit In a mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Best Ever Fruitcake recipe 1/2 pound dates 1/4 pound almonds 1 pound pecans 1/2 pound walnuts 1/2 pound candied pineapple
1/2 pound candied cherries 1/4 cup molasses 1/4 pound butter 1 cup flour 1/4 cup granulated sugar 1/4 cup whiskey 1/4 cup brandy 3 eggs 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1/2 teaspoon orange extract 1/2 teaspoon lemon extract Important: Do not use mixed fruit. Buy pineapple and cherries separately. Preheat oven to 300 degrees F. Chop pineapple, cherries and dates and lightly coat with flour. Chop nuts. Beat sugar and butter together. Add eggs, one at a time. Add molasses, then whiskey and brandy. Add spices. Stir in flour and fruit, then nuts. Bake in loaf pans for one hour.
Rum Fruit Cake recipe 1 cup candied cherries, chopped 1 cup slivered citron 1 1/2 cup currants 1 cup pitted dates, chopped 1 1/4 cups figs, coarsely chopped 1 cup dried prunes, cooked, drained and chopped 2 cups dark seedless raisins 2 cups dark rum 1 cup softened butter
2 cups firmly packed brown sugar, sieved 5 eggs 2 cups sifted all-purpose flour 2 teaspoon baking powder 1 1/2 teaspoons allspice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon salt 1 1/2 cups slivered blanched almonds, toasted Soak fruits in rum for 3 days. Cream butter; add sugar, then cream again. Beat in eggs one at a time. Gradually add sifted dry ingredients; blend well. Drain fruits; add nuts. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours. Cool in pans on racks. Wrap in aluminum foil; age 1 month before using.
Banana Split Ice Cream Cake recipe 4 cups strawberry ice cream 1/3 cup Strawberry Sauce, chilled 1/3 cup Chocolate Sauce, chilled 4 cups vanilla ice cream 14 ounces canned pineapple 4 cups chocolate ice cream 1/2 cup whipping cream 1 tablespoon confectioners' sugar 1 banana, sliced Prepare sauces and let cool before preparing cake. Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly
into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15 to 20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Whip cream with confectioners' sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and Strawberry Sauce. Serve immediately. Freeze for 20 minutes or until firm. Strawberry Sauce 1 1/4 cups frozen strawberries 3 tablespoons granulated sugar 1/2 teaspoon orange rind, grated 1 tablespoon orange juice or water 1 teaspoon cornstarch In small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Chocolate Sauce 1 cup granulated sugar 3/4 cup whipping cream or evaporated milk 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt In saucepan, whisk together sugar, whipping cream, cocoa, vanilla extract and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth. Let cool. Makes 1 1/2 cups.
No Bake Peppermint Ice Cream Cake recipe
1 (10-inch) angel food cake 6 chocolate peppermint patties 1/2 cup nuts 1/8 teaspoon peppermint extract 1 quart vanilla ice cream Cut cake into 4 layers. Chop peppermint patties and nuts. Soften ice cream slightly. Stir in candy, nuts and peppermint extract. Spread a thick layer of ice cream mixture between cake layers and rebuild the cake. Cover top with ice cream mixture. Keep in freezer. There is no thawing necessary to serve
Chocolate Ice Cream Cake Roll recipe 3 eggs 1 cup granulated sugar 3/4 cup cake flour 1/4 cup cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract Confectioners' sugar 1 quart coffee or vanilla ice cream Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla extract. Line greased 15 x 10 x 1-inch jellyroll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake at 425 degrees F for 12 to 15 minutes.
Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and keep in freezer until ready to serve. Slice and serve.
Peppermint Ice Cream Cake recipe 20 Oreo cookies 2 tablespoons butter, melted 1 1/2 quarts vanilla ice cream 1 teaspoon peppermint flavoring 10 drops green food coloring Crush Oreo cookies in food processor, then add melted butter. Press into a 9-inch square cake pan. Soften ice cream (this can be done in the microwave on defrost for 3 to 4 minutes) until soft enough to fold in flavoring and food coloring. Mix well. Pour ice cream mixture into crust and freeze. Hot Fudge Sauce 1/2 cup butter 4 (1 ounce) squares unsweetened chocolate or 12 tablespoon cocoa powder 3 cups granulated sugar 1/2 teaspoon salt 1 large can evaporated milk Melt butter in top of double boiler; drop in chocolate and stir until melted. Add sugar a little at a time, stirring well until all sugar has been added. Add salt. Slowly stir in evaporated milk. After all milk has been added, let cook over hot water until all sugar is completely dissolved, stirring occasionally.
This is delicious served over warm cake or ice cream. It keeps in the refrigerator for a long time. Always warm sauce before serving.
Ice Cream Cake recipe 2 (8.5 ounce) boxes chocolate wafers 1 cup butter, melted 2 pints vanilla ice cream 2 pints chocolate ice cream 2 pints any other flavor ice cream Coconut flakes Anytime up to two weeks before serving, make crumbs from wafers in blended or with rolling pin. Combine crumbs and melted butter, reserving 2/3 cup of crumbs. Firmly press remaining crumbs over bottom and up sides of a 9-inch springform pan. Freeze until firm (15 minutes). Remove from freezer and spread vanilla ice cream in an even layer. Sprinkle with 1/3 cup crumbs. Return to freezer until ice cream is firm. Repeat layering ice cream, with chocolate used last, in the same manner, omitting crumbs at the end. Cover top with foil and freeze. Early on serving day put serving plate in freezer to chill. Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom. Garnish with coconut flakes. Makes 12 servings.