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Tres Leches Cake Serves 8 as Dessert. 3/4 c granulated sugar 5 egg yolks 1/3 c milk 1 tsp vanilla extract 1 pinch salt 1 c all-purpose flour 5 egg whites 1/4 c granulated sugar 1 can condensed milk 1 can evaporated milk Preheat oven to 350 °F. Beat egg yolks and 3/4 cup sugar until pale and doubled in volume. Stir in milk, salt, and vanilla. Carefully stir in flour until it is just incorporated. Whip egg whites until they form soft peaks, and then whip in the 1/4 cup sugar. Fold the egg white mixture into the yolk mixture. Pour into 2 greased and floured cake pans, or you can use a single 10x12" or similar rectangular pan. Bake about 30 minutes, but start checking after 25 or so. Pull it out when it just starts to pull away from the sides of the pan. Let cool slightly, and mix together the canned milks. Poke a lot of holes in the cake, and soak in most of the milk mixture. Reserve about 1/4 of the milk mixture if you want to keep the cake moist, but not soggy. I think this is best after sitting for an hour or two in the fridge, and tends to get drier after 24 hours. Serve with lightly sweetend whipped cream. This recipe is adapted from one on AllRecipes. The original calls for cream in the soaking liquid (unnecessary) and baking powder in the cake (makes the cake too stiff and eggy). Keywords: Dessert, Cake, Mexican ( RG1215 )

Texas Sheet Cake Serves 20 as Dessert. Texas Sheet Cake has always been a family favorite. A couple of years ago, I found this recipe in the Cooking Light Annual Recipes 2001 cookbook and decide to give a try. It immediately replaced the old family recipe -- it was a "healthier" and richer version. I've made a few tweaks to this recipe, which I've noted. CAKE: cooking spray 2 tsp all-purpose flour 2 c all-purpose flour 2 c granulated sugar 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt (I use table salt) 3/4 c water 1/2 c butter or stick margarine 1/4 c unsweetened cocoa 1/2 c lowfat buttermilk (I put a Tbsp. of white vinegar into a measuring cup and add enough skim milk to make 1/2 cup then let sit for a few minutes) 1 tsp vanilla extract 2 large eggs ICING: 6 T butter or stick margarine 1/3 c fat-free milk 1/4 c unsweetened cocoa 3 c powdered sugar 1/4 c chopped pecans, toasted (I've never toasted mine) 2 tsp vanilla extract CAKE: 1. Preheat oven to 375. 2. Prepare 15"x10" jelly roll pan by spraying with cooking spray and dusting with 2Tbsp. flour (I use Wilton's Cake Release, as I think it's much easier and less messy than using cooking spray and flour). Set aside. 3. Combine flour, sugar, baking soda, cinnamon and salt. 4. In a small saucepan, combine water, butter, cocoa and bring just to a boil, stirring frequently. Remove from heat and pour into flour mixture until well blended. Add "buttermilk," vanilla and eggs. Beat well. 5. Pour into prepared pan and bake at 375 for 17 minutes. ICING: 1. In a small caucepan, combine butter, milk and cocoa and bring just to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and vanilla [You could also all various extracts (like almond, mint, banana, etc.) or alcohols (like rum, brandy, etc.) at this point, although you may wish to omit the cinnamon in the cake recipe if you want to get creative with the flavors.] 2. Spread over HOT cake and cool completely on wire rack. Keywords: Chocolate, Cake, Easy, Dessert ( RG1213 )

Fresh Apple Cake Serves 10 as Dessert. Ingredients 2 c sugar 1-1/2 c cooking oil 2 well beaten eggs 2 tsp vanilla Juice of 1/2 lemon 1 tsp salt 3 c flour 1-1/4 tsp baking soda 2 c peeled tart apples, chopped 1 c chopped dates 2 c chopped pecans Preheat oven to 325 degrees. Grease and flour very large cake pan. Combine sugar, oil, eggs, vanilla, lemon juice & salt in large mixer bowl. Beat well. Sift flour and soda. Add gradually to first mixture and beat well. Add Apples, Dates and Pecans. Batter will be very thick, so you will have to mix by hand. Bake for 1 to 1-1/2 hours depending on pan. Cake should be well browned and toothpick should come out reasonably clean. Best made a day or two ahead. Keywords: Dessert, Easy, Cake, Fruit, Kosher ( RG1195 )

Pecan Pie/Cheesecake all in one by Debra Diller I tried this recipe for the first time and thought it truly was awesome. A creamy pecan pie basically! 1 Parbaked brise full sheet pan 1 Softened Cream Cheese 3 lg Eggs 8 oz Sugar and scant vanilla pecan pieces 7 oz corn syrup 7 eggs 13 oz brown sugar apricot glaze or ganache Preheat oven to 350 F. Parbake a full sheet pan of pie dough or brise. Making sure to go up the sides of the pan and fill in any cracks or holes. In mixer cream the cheese and sugar. Add eggs one at a time and vanilla until combined. Scrape well before you add the eggs. Pour in pan and bake until somewhat just set. Basically touch the cheesecake mixture and pull out when the top is set about 10-15 minutes. Meanwhile, heat corn syrup and brown sugar in microwave until somewhat liquid, but not hot. Mix in eggs and vanilla. Set aside and pull out pan out of oven. Very gently pour mixture on top of cream cheese mix. Sprinkle pecans on top evenly and place back in oven until pecan mix is set. Cool. When cooled and ready to serve pour either ganache or a clear or apricot glaze on top and cut into bars. Easiest to cut when frozen. Keywords: Dessert, Intermediate, Brownies/Bars ( RG1164 )

Majestic Flourless Chocolate Cake by Debra Diller I make this cake for the Majestic Cafe in Michigan, so I called it the Majestic Flourless cake. I have tried many flourless cakes and this one I believe is the best. It is really is enjoyed as a miniature because it is very rich. This recipe makes about 30-6 oz cups/cakes. oz 64% Chocolate (Valrhona or Noel) oz Unsalted Butter 1 pinch kosher salt 2 c Hot Water 1/2 oz Espresso powder (Magdelia d'oro) oz Sugar (#1) 18 lg eggs 9 oz sugar (#2) Preheat oven to 290 F. Melt Butter and Chocolate over double boiler until fully melted. Dissolve sugar #1 in hot water and add espresso powder. Buzz eggs with sugar #2 with immersion blender. Temper eggs into hot water mixture and buzz with immersion blender. Add chocolate/butter mixture. Buzz with immersion blender until smooth. Spray pans and place on a sheet tray or hotel pan. Fill pans with mixture and place in oven. Add water to pan to make a water bath. Rotate trays as needed for even baking. Depending on size of pan will determine length of baking. As my pastry chef says, bake it until it is done. Keywords: Dessert, Immersion Blender, Intermediate, Chocolate, Cake ( RG1163 )

Neapolitan savory potato cake, gatto' (or gateaux) di patate Serves 12 as Hors d'oeuvreor 8 as Main Dish. Gatto' di patate is a classic dish of Neapolitan home cooking. It is usually served as main dish along with one or more vegetable dishes, for a pasta-free meals, but can be easily used as a starter. The term "gatto' " comes from the French gateaux. It is only one example of the many influences of French on Neapolitan dialect. 1-1/2 kg floury potatoes, whole 50 g butter 75 g grated Parmigiano Reggiano 50 g grated aged caciocavallo or pecorino Romano 4 egg yolks 2 egg whites 1 T finely chopped basil 100 g salami or cooked ham (or a combination of the two), finely diced 100 g provola (i.e. smoked mozzarella), missing that any mild smoked cheese will do, diced 150 g cow milk mozzarella, diced 1 c warm milk (if needed) salt bread crumbs and butter for the cake pan Boil the whole potatoes. Once done drain the water but keep the potatoes warm in their pot. Taking one potato at a time, peel and mash them. A ricer works best, but a hand masher is OK, especially if the potatoes are nicely floury. Pre-heat your oven to 200C. Add the following to the mashed potatoes in succession: butter, parmesan and caciocavallo (or pecorino), ham and/or salami, the egg yolks and the chopped basil. Stir well after each addition. Once everything has been added taste if the salt is OK. Usually the cheese will make the "dough" of this cake salty enough, but it's better to check twice. Whip the egg whites and fold into the potato mixture. If the mass feels too resistant to stirring you should add a bit of warm milk. Do this carefully, a few tablespoons at a time. Take a 25 cm round cake pan, butter it and coat with bread crumbs. spread half the potato mass at the bottom. Lay the mozzarella and provola on top and cover with the rest of the potatoes, spreading them to obtain a nice flat top. Dust the top with bread crumbs and place a few tiny pieces of butter on top. Bake for 30-40 minutes in the pre-heated oven, until the breadcrumbs on the top start to brown. Wait at least 30 minutes before serving for the cake to firm up while cooling, while the cheese remains melted. I like it even better after a few hours, once it reaches room temperature. No more melted mozzarella but the flavours will have had time to blend better. Keywords: Potatoes, Italian ( RG1153 )

Fruited cocoa cake Here is a very old family recipe. The earliest mention of the cake is in one of my ancestor's journals ca. 1690. My great-grandmother found the "receipt" and deciphered the recipe in about 1880. Although it was prepared at other times of the year, it was always called Christmas Cake. I brought it up to date about 20 years ago when I was allowed access to my great grandmama's journals. I have continued to refine it right up to the present. Like many cakes of that era it contains dried fruits and is fairly heavy. You can use a combination of dried fruits, but the larger ones have to be chopped so all pieces are about the same size. I have used cherries, cranberries, blueberries, black currants, Zante currants, sultanas and my home-dried extra sweet seedless red grapes, dried plums, dried persimmons, peaches and pears. As long as the total amount is as listed in the recipe, it doesn't matter about the combination. I often make this for parties and most people love it. Technically it is a "fruit" cake but even people who do not care for fruitcake will eat this. Also like most of the English cakes that are served at tea, it keeps very well, as I have noted in the recipe. FRUITED COCOA CAKE original recipe ca. 1690 Notes: It is important to use Dutch process cocoa. If you can't find it you have to use baking POWDER instead of baking SODA. I use King Arthur Flour's Double Dutch Cocoa and Black Cocoa Half and Half. When glazed with the glaze at the end of the recipe, this cake will keep for several days at room temp and will stay incredibly moist. I have in the past made this cake ahead of time and wrapped it well in aluminum foil and kept it in a cool place for 6 weeks. However I now live alone. When my family was still all together, I could not keep it more than a couple of days......to give you an idea of the way things used to be, the original "receipt" called for 6 pounds of twice-boulted flour and 3 full pound loaves of sugar well beaten..... 2 pounds of butter and 3 dozen eggs. ****** 1 cup BUTTER unsalted 1-1/2 tsp SALT 1 tsp CINNAMON, ground Any of these spices are better if freshly ground. 1 tsp CLOVES, ground 1 tsp NUTMEG, ground 1 tsp ALLSPICE, ground 1/3 cup COCOA, Dutch process 3 cups superfine SUGAR 4 extra-large EGGS 3 tsp BAKING SODA 4 cups unbleached FLOUR 1-1/2 cups CURRANTS or raisins, any color. 1-1/2 cups DRIED CHERRIES or dried cranberries, dried blueberries. 1-1/2 cups WALNUTS, chopped or pecans or macadamia nuts, etc. I've used pistachios and even used pine nuts one time. 3 cups APPLESAUCE, unsweetened chunky style if you can find it, even better is homemade. ***** Preheat oven to 350 F Grease and flour a deep 11" x 15" pan or 2 10-inch square pans or 2 holiday mold pans. This will fill a large Bundt pan with enough batter left for a mini loaf or 2-3 muffins. ***** METHOD In a large mixing bowl (or mixer bowl) cream together butter, salt, spices, cocoa and sugar. beat until smooth. Add eggs one at a time, beating well after adding each one. Mix baking soda with flour and sift, reserve 2 heaping tablespoons. Instead of sifting the flour you can simply put it in a large bowl and run a wire whisk through it which does the same as sifting, i.e. fluffing it up a bit. Add flour to batter alternately with applesauce. Sprinkle the fruit and nuts with the reserved flour, toss to coat well and fold into cake batter. Pour batter into pan and bake for about 1 hour or until cake tests done. (deeper pans will require longer baking) ***** Turn cake out onto cooling rack and allow to cool completely if simply dusting with confectioner's sugar for presentation. If using glaze, it can be applied while cake is still slightly warm. ***** ORANGE GLAZE GRATED PEEL OF 2 ORANGES 1/3 CUP SUGAR 1/4 CUP WATER 1 CUP ORANGE JUICE 3 TABLESPOONS GRAND MARNIER LIQUOR OR BRANDY Combine ingredients in saucepan, bring to simmer, stirring constantly, continue cooking until liquid is reduced by 1/2. Drizzle over cake ( I use a turkey baster and a perforated spoon as the glaze is too hot to dip my fingers into which is usually the way I drizzle icing). After the glaze has set, decorate edges of the cake and the plate edges with powdered sugar sifted thru a fine sieve or use a cut-out pattern or paper "lace" doily. You can also drape the cake with rolled fondant or decorate with cutouts of the fondant and brightly colored candied fruits. For dedicated chocoholics, melted chocolate can be drizzled or poured over the cake. Some people like the fluffy white "7-minute" frosting similar to that used on "Black cakes" from Jamaica. ( RG1120 )

ITALIAN CREAM CAKE 1/2 c BUTTER (RT) 1/2 c SHORTENING 2 c SUGAR 5 EGGS, SEPARATED 2 c AP FLOUR 1 tsp BS 1 c BUTTERMILK 5-1/2 tsp VANILLA 3-1/2 oz CAN GRATED COCONUT 1 c CHOPPED PECANS Cream Cheese Frosting 1/4 c BUTTER (RT) 8 oz CREAM CHEESE (RT) 2 c SIFTED XXX SUGAR 1 tsp VANILLA 1/2 CHOPPED PECANS 1/2 c GRATED COCONUT Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING. Frosting Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut. Keywords: Dessert, Cake ( RG1053 )

Garlic Peppercorn Cheesecake 1 egg 6 oz grated Monterrey Jack cheese 1/2 c grated parmesan cheese 8 oz cream cheese 1 tsp carcked black peppercorn 1 jar Garlic Jelly or Red Pepper Jelly Combine egg, monterrey jack cheese, parmesan cheese, cream cheese and pepper together until smooth. Add half of the jelly. Preheat oven to 375. POur mixture into 4 or 6 inch springform pan. Bake for approximately 45 minutes. Cool completely before removing from pan. Top with remaining jelly. Serve with crackers or peppercorn flatbread. Keywords: Hors d'oeuvre, Cheese ( RG1016 )

The Baking Club - Chocolate Butter Cake This recipe makes 2 9-inch cakes. (Adapted from the Cake Bible by Rose Levy Berenbaum) Unsweetened Dutch Processed Cocoa ½ cup + 3 tablespoons, lightly spooned 2.25 oz. 63 g Boiling water 1 liquid cup 8.25 oz 236 g 3 large eggs Scant 5 fluid oz 5.25 oz (without shells) 150 g (without shells) Vanilla 2 ¼ teaspoons 9 g Sifted cake flour 2 ¼ cups + 2 T 8.25 oz 235 g Sugar 1 ½ cups 10.5 oz 300 g Baking powder 1 T 15 g Salt ¾ teaspoon 5 g Unsalted butter, softened 1 cup 8 oz 227 g Preheat the oven to 350 degrees. Whisk together the cocoa and boiling water. Cool. Mix eggs, 1/4 of cocoa mixture, & vanilla. Mix together the dry ingredients. Add butter and remaining cocoa. Beat for 1 1/2 minutes to develop the cakes's structure. Add the egg mixture in 3 batches. Bake for about 25-35 minutes. Keywords: Intermediate, Cake ( RG1008 )

Cheese Cake Serves 12 as Dessert. This is the cheesecake part of the chocolate cheesecake brownies I made. The brownies are truly wonderful and can be found Here. I think this cheesecake stands perfectly well alone and reminds me of the rich New York style cheesecake my sisters mother-in-law used to make. 20 choclate sandwich cookies 5 T butter (salted is ok) 150 g cane sugar 500 g cream cheese or white farmer's cheese (2 packs Philly) 2 eggs + 2 yolks 1 tsp pure vanilla extract Preheat oven to 350F/175C. 1) Puree the cookies in the food processor until they are ground fine. Add half of the sugar (should be about 1/3 cup) and melted butter, mix with a spoon until crumbly, and press into the bottom of a springform pan. 2) Cream the cheese, eggs, remaining sugar, and vanilla in the food processor with the dough paddle until light and fluffy. Pour mixture into the springform and spread to the edges, smoothing the top. Bang on the counter top to remove any bubbles. Bake until the cheese mixture is set. It will turn slightly brown on top. Keywords: Dessert, Easy, Cheese, Food Processor ( RG952 )

Peach Pound Cake This is a great cake and really not very difficult to make. The addition of fresh peaches (as opposed to canned) is the only way to go here. I have also done this with plums and it is pretty tasty as well. Enjoy, Brooks 1 c butter 2 c sugar 4 eggs 1 tsp vanilla 1 tsp almond extract 1-1/2 c cake flour 1-1/2 c all purpose flour 1/2 c whole milk 1 c fresh peaches Cream room temp butter and sugar until very fluffy Add the eggs one at a time, beating well between Add vanilla and almond (w/1/2 tsp lemon extract) Puree 1/4 cup peaches Fold in puree, remaining peaches coarsely chopped, flour and milk (ending with milk) Bake in a greased bundt or tube pan at 325F for about an hour or until a straw comes out clean Make a simple glaze of 1/2 cup water, 1/2 cup sugar, and 1/2 cup finely chopped peaches. Glaze cake while still warm Garnish cake plate with sliced peaches and cake with powdered sugar. Keywords: Cake, Intermediate, Non-Alcoholic Beverage ( RG926 )

Cottage Cheese Pancakes Serves 4 as Main Dish. I'm not fond of the fluffy kind of pancakes which absorb too much syrup. These are very tender and delicate. I use Breakstone 2% or 4% fat small curd cottage cheese. These are also great for Atkins or other low carb diets. By my count, 11 grams carbs per 3-pancake serving, using 1/4 C. batter per pancake. Add additional carbs depending on the topping. 1 c cottage cheese 6 large eggs 6 T flour 6 T melted butter Pinch salt Combine all ingredients in food processor and process until smooth. Bake on griddle or iron skillet over medium or medium high heat until cooked on both sides. I usually serve with Blueberry-Orange Sauce made by cooking fresh or frozen blueberries in orange juice and sweetening to taste Keywords: Breakfast, Brunch ( RG919 )

Apple Almond Cinnamon Cake Very handy for apple glut season. Do read the recipe through before you start, as it is in three distinct parts, like the cake. Thanks to my room-mate Simon's mother, Mrs Lund! Almond Cake Base 4 oz self raising flour 2 oz soft brown sugar pinch salt 3 oz butter (unsalted) 2 oz ground almonds beaten egg few drops lemon juice Apples 1 lb eating apples, peeled cored + sliced 2 oz soft brown sugar Cinammon Topping 2 oz self raising flour 5 oz soft brown sugar 1 tsp cinammon (or more if you love it) 2 oz butter Preheat oven to moderate (170-180C), and butter and base-line a deep cake tin (round or square). Rub together in a mixing bowl the flour, sugar, salt, butter and half the almonds. Bind with the egg (you will probably only need half) and lemon juice. Spread in tin and sprinkle with remaining ground almonds. Pack the sliced apples over the almond mixture and sprinkle with the sugar. Finally mix together the topping ingredients and blob over the apples (you don't have to be perfectionist about this, it spreads out as it cooks). Bake for about an hour. Best warm with thick cream. Keywords: Dessert, Cake, Easy, Fruit ( RG878 )

Low carb fish cakes I have cracked a solution for a low-carb version of fish-cakes with an acceptable texture. Its the inverse to low-fat solutions that use starches instead of fat to give the maouth feel. 500 g White fish, or crab or shrimp meat (raw) 4 Egg whites 250 ml cream 2 Onions peeled and chopped parsley, chopped Soften the onions in a little butter or oil, and let cool. Whizz the fish and the egg in a food processor or blender until smooth and incorporated together. Keep cold. Add the cream and blend until incorporated. Season with quite a lot of white pepper and salt Add the parsley and the onion and blitz briefly to mix. Make into cakes (for example as large quenelles with two tablespoons), and put into a baking pan. Fill the baking pan carefully with boiling water, and put on a gentle heat to poach. The fishcakes will release from the bottom and float when cooked - turn them over to cook the upper side for a minute or two, then take out with a slotted spoon and drain. They will firm up as they cool. You can eat them as they are, or brown off in a frying pan. Keywords: Main Dish, Fish ( RG836 )

Farmer's Apple Cake Serves 8 as Dessert. I found this recipe among my grandmother's things. I think it originated in a Hastings, Nebraska YMCA neighborhood cookbook. She and I have tweaked it enough to feel like it is our own. It is a very filling dessert that would make a wonderful coffee cake, if you were inclined to have it for breakfast. 4 apples, large, granny smith and golden delicious mixed 1/4 c sugar 1 tsp cinnamon, good quality 1/2 c unsalted butter, melted 1 c golden brown sugar, packed 1 tsp salt 2 eggs, large 2-1/4 c flour 1/2 c milk Peel and slice apples; spread evenly in the bottom of a buttered 10" round cake pan or equivalent. Sprinkle 1/4 cup sugar and cinnamon over the top of the apples. In a medium mixer bowl add the remaining ingredients. Beat well, pour batter over apples and smooth. Bake in a 350 oven for 45 minutes. Serve warm with vanilla bean ice cream or real whipped cream. Keywords: Cake, Dessert, Easy, Fruit ( RG830 )

Gary Robins's Tamarind Sauce for Desserts To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff. This recipe will make about 1 quart, which is an awful lot. But it keeps well in the refrigerator. It is especially good on coconut ice cream, or as part of a mango sundae with ice cream (coconut or vanilla) and diced mango. 10 oz tamarind pulp 1 qt simple syrup lime juice Combine the ingredients in a non-reactive saucepan. Bring to a boil and cook for 3 to 5 minutes. Strain through a fine sieve or china cap. Adjust to taste with lime juice, if necessary. Keywords: Dessert, Easy, Sauce ( RG769 )

Peanut Butter Cake If you want this to be a thin cake, you can make it in a jelly roll pan. Or you can bake it thicker and put it in a 13x9. I usually do the 13x9, but it will do fine in a jelly roll pan to serve more people... Mix the dry ingredients in a large bowl. In a saucepan, bring to boil the butter or margarine, peanut butter and water. when it comes to a boil, turn off the heat and mix well. Pour the hot mixture over the dry ingredients, mix well. Add buttermilk, eggs and vanilla. Mix well and pour into greased pan. Bake at 350 for 10 to 15 minutes for the jelly roll pan, check for doneness after about 25 to 30 minutes in the 13x9 pan. While the cake is still warm, spread with the frosting, as follows... Bring the water, butter or margarine and peanut butter to a boil. Remove from the heat. Add the vanilla, then sift in the powdered sugar. Beat well. Add chopped peanuts if desired, and add a bit of warm water (by the drop or two) if frosting is too stiff to spread. Yummy 2 c flour 2 c sugar 1 tsp baking soda 1/2 teapoon salt 1-1/2 sticks butter or margarine 1/2 c peanut butter 1 c water 1/2 c buttermilk 2 eggs 1 tsp vanilla Frosting Ingredients: 1/2 c peanut butter 1 stick butter or margarine 5 T water 3-1/2 c powdered sugar 1/4 c chopped peanuts Keywords: Dessert ( RG767 )

Warm Chocolate Cake with Molten Center Instead of the typically sweet rasberry sauce, try this blueberry-strawberry sauce. It is a beautiful color, and a great combination of flavors. Serve the cake warm. Ingredients for Sauce: 1 basket of strawberries 1 basket of blueberries 1 cup of water 1/4 cup of sugar 1 star anise 1/2 vanilla bean scrapings In food processor mix strawberries, blueberries, water, well. 2 MINUTES Put in saucepan with sugar, anise, and bean and cook on low. 5 min. or so. Remove star anise and bean. CHOCOLATE CAKE FONDANT: 7 ounces bittersweet chocolate 5 ounces butter 4 ounces granulated sugar 4 whole eggs 1 ounce all purpose flour, sifted In bain marie, over hot water, put butter, chocolate, and sugar. Simmer, not a boil. Rub butter in little individual dishes, then flour lightly. Coffee cups can be used. Make sure there is NO excess flour in cups. Oven temp. is 400 degrees. Put on baking sheet. Mixing: Mix when ingredients start melting. It's o.k. if all the butter is not melted. Take off stove. Add eggs one by one when it's not too hot, and break the egg yolk so it blends well. Add flour little by little so there are no lumps with a sifter spoon. Take cup and tap on table to settle the cake batter. And pour 3/4 of the way. Bake for 8 min. at 400 degrees. Keywords: Easy, Chocolate, Dessert ( RG745 )

Yellow Cake After making at dozens of yellow cakes that were either too dry, too heavy, too moist or not fine crumbed enough, I discovered this recipe. Finally! A yellow cake that borders on perfection. This recipe makes one 9X2 inch round cake. Double it for a full-size layer cake. 2 large eggs, room temperature 1/4 c whole milk, room temperature 1 tsp good vanilla extract 1 c plus 2 T sifted plain cake flour 3/4 c sugar 1 tsp baking powder 1/4 tsp salt 1/2 c unsalted butter, softened, each stick cut into 8 pieces Preheat oven to 350. Butter and flour a 9 inch round pan. Beat the eggs, milk, and vanilla with a in a small bowl; measure out 1/2 cup of this mixture and set aside. Combine the flour, sugar, baking powder, and salt in the bowl of a Kitchenaid with paddle attachment; mix on the lowest speed to blend -- just a quick whir to blend dry ingredients. With the mixer running at the lowest speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. Add reserved 1/2 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, about 30 seconds. Stop the mixer and scrape the sides and bottom of bowl. Beat on medium-high until thoroughly combined and the batter looks slightly curdled, about 15 seconds. Pour batter into prepared pan and bake for about 20 minutes. ( RG744 )

I was sure that I had started a discussion on what cheese one could find in France to use when making cheesecake, but I can't find it even though I've searched diligently. In any case I got a good answer from Pti. Use Kiri since Philadelphia is difficult to find outside of Paris. I tried that and it worked perfectly. Only problem was that it seemed to take forever to open all of those small packets of Kiri. I've never seen Kiri packed in anything except those small wrapped morsels. Yesterday I tried a new tack. I went to our little Friday market and bought 4, 100 gram blocks of a very young local chevre. These worked perfectly! This was an uncooked cheesecake, lemon in this case, so I added a packet of powdered gelatin to the lemon juice and heated this until it dissolved. A cookie crust was baked, the chevre mixture went in and then it rested in the fridge for several hours. Due to my diet I used Splenda instead of real sugar. The result was great. Our guests loved it. The only thing I would change for next time is that I would add more gelatin. I thought the cheesecake was just a bit softer that I would have liked. We live & learn.

Six decorator's vie over a four weeks in a reality show type cake competition for $50,000. The contestants, click here. I love the basic concept of cake competitions. I love Michelle's work, Mary's work, Bronwen's, James's, Elisa's, Courtney's all of 'em--I cannot pit them against each other. I'm just glad I am neither a judge nor a competitor. That said--Courtney's rocked my world--I loved the color, the big splash, the eclectic bombastic wonderfulness of it. I mean James has won challenges doing Ron ben-esque cakes--why not put that in his life story--it is his life story for crying out loud. I love Elisa's--easiest sculpture? a life size dress form??? Totally rocked plus perfect depiction of her life story. May's--omg--above and beyond and always with the nuclear creativity. Bronwen's also a perfect depiction and brilliant in design and execution. Bronwen had a tough time getting going after the early start--she never would have put that flooring on the wrong side if they hadn't sucker punched the start up. "Psych!!" That network is brilliant at the cluster f--they've got it down to a science. Honestly, as hyped as our beloved Michelle gets it was probably nothing but the grace of God that she did such a classic design. If she had gotten shoved into a freak out sculpture she mighta od'd on misdirected adrenaline. But again the cluster eff of that netowrk when they had Michelle's own cake buddies toss her at the end verbally--such incredible poor taste cannot be fathomed. Sure it's a competition, sure someobody's gonna loose--five somebodies--but dignity is one of that network's most secret ingredients yes?

Hi all, I have quite some leftover cottage cheese in the fridge that I would like to use in a cheesecake. I've browsed through Friberg's cheesecake recipes in the Professional Pastry Chef, but most of them call for ordinary cream cheese. Can I simply replace cottage cheese for cream cheese and leave the rest of the recipe as is, or should I also adjust other ingredients, like sour cream, eggs or milk? Thanks in advance

I'm looking for a recipe for a cake or bar cookie or pastry that I can make on a Friday night, leave at room temp (no room in the fridge or freezer) and then serve on Sunday night. It needs to be relatively simple to make and if it could have rhubarb, that would be awesome (it's for my birthday party, which is themed: Klary's favorites ) I thought about brownies, but, silly as it sounds, I'd rather not do chocolate this time. any ideas appreciated! oh and should serve about 25....

Hi all, Soooo... A few days ago, I had posted a query about buying a flourless chocolate cake for a Passover seder in the NY forums, but I'm now baking it from a recipe given to me by the host. Several issues have arisen from this... Most importantly, I'm going to make the cake tonight, for the seder tomorrow, and it will have to be transported by subway and train to Westchester. I also don't have a cake carrying container, but I do have some time there before the seder starts. Do I: * Leave the cake in the springform pan until we get there tomorrow (Will the cake sort of "overcook" from residual heat if left in the pan? Should I loosen the pan and then close it back for transport? Will the parchment paper stick too much to the cake, or will the cake stick to the pan?) * Go out and buy a cake transportation device * Something I haven't thought of I'm going to give myself an ulcer worrying about this, meanwhile. Any help is appreciated.