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Found 1,497 results

  1. snowangel

    Burnt Sugar Cake

    Burnt Sugar Cake I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food. Cake 2/3 c White sugar 1/4 c Boiling water 1/2 c Butter 1-1/2 c White sugar 3 Eggs, separated 2-1/2 c All purpose flour (divided) 1 c Cold water 2 tsp Baking powder 1 tsp Salt 2 tsp Vanilla Frosting 1 c White Sugar 1 c Whipping (heavy) cream Preheat oven to 350. In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter. You may have to add a bit more water. Set aside to cool. Cream butter. Add sugar, beat well. Add egg yolks, vanilla and cold water, again beat well. Add two cups of flour. Add burnt sugar, being careful to NOT scrape out the pan -- just pour and leave some of the burnt sugar in the skillet. In separate bowl, beat egg whites until stiff peaks form. Fold beaten whites into batter with 1/2 cup flour and baking powder . Pour into prepared pan(s) -- three 9" round layers, one 9 x 13, or a bunch of cupcakes, depending on how full you fill them. My kids really like the cupcakes filled to the point that the batter sort of overflows, leaving nice crisp little "collars" around them. My grandmother always said that the tradition was to first eat the collars, making a wish with every bite. Bake until barely done -- cake springs back and a toothpick comes out almost clean. When the cake is cool, make frosting. DO NOT WASH SKILLET WITH BURNT SUGAR WHILE YOU ARE WAITING FOR CAKE TO COOL. For the frosting, in the skillet, add the cream and sugar. Cook until the burnt sugar mixes in with the cream and sugar and pour into a saucepan. Continue cooking, stirring constantly, until the frosting reaches the soft ball stage. Remove from heat, and beat (with a wooden spoon) until just before spreadable -- if you beat it too long, the frosting may become a little to hard to spread, especially if you are doing layers or cupcakes. I usually burn a bit more sugar and double the frosting recipe -- particularly if I am doing layers. One must make sure that there is enough frosting left in the saucepan for licking. Keywords: Dessert, Intermediate, Cake ( RG424 )
  2. I was poking around Johnny Iuzzini's website and found a recipe for a Double Meyer Lemon Tart. It looks and sounds really good. I need help adapting it for my use. The main issue with the recipe as printed is that it's too big. It makes 6-8 individual tarts. It doesn't say how large, but just looking at the amounts of tart dough, it certainly seems to be a lot more than I need. Also, I only have two smaller individual tart pans in addition to a larger (I think 9" ) tart pan. Basically, I want to use the ideas here. A lemon tart with two "layers". A lemon flan (an 'app'??), then a lemon curd on top. The recipe is here. http://johnnyiuzzini.com/storage/recipe/spring/beg/Meyer%20lemon%20tart.pdf I have made sweet tart doughs before. So, that's not much of a challenge to overcome. Next up is the meyer lemon flan app.. first, what is an "app"? Never heard of that term. For amounts, could I simply halve everything? I think it may wind up making enough. The baked tart shell gets filled halfway with this, then baked to set the flan. After that, comes a lemon curd. I've made lemon curd before, so that's not a huge deal. I just wonder if the curd in this recipe would setup thicker than what I have made before. I would think that I would want it fairly firm. Note that the recipe doesn't call for the curd to be baked or anything like that after it's made. It just goes into the tart shell after the flan has been set and cooled. The final part is the Italian meringue. I've never made that before, but I have made marshmallows, so I am familiar with hot syrup into beaten egg whites. The problem with this recipe is the sugar amount. The recipe lists 113 g of sugar with 100g of whites. But the method section calls for 223 g of sugar. Also, could the meringue be made advance? Like several hours and held in a container, then piped out and torched just before service? If not, how long can the meringue sit on a finished tart before service? Any help people can provide would be much appreciated. Has anyone actually made this themselves? I think if I can figure it out, this will be Easter Sunday dessert.
  3. QbanCrackr

    ginger & crown royal dessert?

    watching the cocktail episode of TC:Desserts (i know i know i'm behind on that one), got me thinking of a dessert for one of my favorites...ginger ale & crown royale only thing that came to mind was a ginger crown panna cotta (i'm kind of limited atm with what i can mold/freeze since i've only got 70mm demispheres)...i tried it a couple of times..well a few times with different ratios + flavorings and none came to my liking. i did a double layered panna, one with fresh ginger infused into it and the other with a bit of the whisky, that one was ok. i did another with a whiskey panna that had ginger infused into it and it was ok. pure ginger ale (and ginger ale reduction) didn't flavor it as strong as i wanted. so i'm thinking some other ways to get a strong ginger ale flavor--top it with a gelee? i'm guessing for any kind of soda/cola gelee you have to let the bubbles subside (let the drink get flat) right? i made some other cocktail desserts, a bit on the simple side just using mousses and infused genoises since i haven't learned much about other creams & techniques yet--the taste i liked alot more than the panna, much more pronounced since theyre using fresh fruits & whatnot i've got xanthan, agar & gelatin with me so i can use any of the 3 but i've never made a gelee (nor do i even know which flavored what would give me the best result) i gooooooooogled like a mad man but came up short with anything regarding soda or alcoholic gelees, and my searches came up short on the site for like a base idea on the gelees anyone done this sort of thing before that can at least point me in the right direction? pastry-wise i'm learning on my own, day by day something new (i just learned how to make a genoise a couple of days ago lol), hopefully one day i'll be able to help people in my spot like you guys have helped me out time and time again thanks dd
  4. I'm dreaming of a pumpkin pie that incorporates a thin layer of chocolate to the crust, a Black Bottom Pumpkin Pie I suppose. Traditional black bottom pie recipes call for a custard filling that is not baked after assembly, so I'm worried about what will happen to the chocolate if it's baked along with the pumpkin filling. To further complicate matters (maybe), I'd like to use a graham cracker crust. Any suggstions for how to pull this off?
  5. Hi folks, I will be getting married in Toronto in the Autumn and I would love to order a small (16 ppl) wedding cake. I checked out the Dufflet site and their cakes looked busted. Why? Their reputation is very good, so I'm not sure if it is just a lame web photographer. Oh well, any suggestions? Thanks, Jen
  6. While I am not thrilled with all of my youngest (and only one left at home) daughter's 8th grade teachers, I still thought it correct to bring a cake into the teachers' room - as some do desreve it - in mid June to wish them all a good summer holiday. I am quite capable with chocolate, any ideas of how to make a cake with perhaps a glaze/ganache etc? What shape/flavor? Thanks!
  7. 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....
  8. Katie Nell

    Best Desserts in KC

    I'll be honest... this is the part of the meal I look forward to the most! I've been know to not eat all of my veggies just so I have room for dessert... who am I kidding?!? I always do this! A dinner the other night at 1924 Main (fabulous, by the way) made me wonder who has the best dessert in Kansas City. I'm sad to say that I haven't tried enough to really be a good resource, but I know what I've liked so far. The dessert at 1924 Main probably tops the list so far: I had a gingerbread waffle with spiced apple compote and cream cheese ice cream... excellent blend of flavors and textures. My boyfriend had the chocolate molten cake with espresso ice cream (I think it was espresso.) I wanted his over mine, but I was a good girl and dealt with the cards I had chosen! I really wanted to try the Christopher Elbow Chocolates, but could not attempt the port wine it came with! My favorite restaurant, while not in KC in actuality, Pachamama's, always disappoints me on desserts. They always sound interesting, but then they kind of bore me. Don't get me wrong... they're always "good," but to me the appetizers and entrees go above and beyond and the desserts just fall flat. As far as consistency in desserts, Yia Yia's is probably my favorite, although, they did get rid of my favorite dessert... the apple pie, and sometimes their desserts lack imagination. So, what are your favorites? Tell me where I need to beg my boyfriend to take me next!
  9. 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 )
  10. What can I say, I have a big sweet tooth. Recommendations for delicious dessert sit-down places or good bakeries would be much appreciated.
  11. johnjohn

    Dessert Bars In NYC

    I've been to Chikalicious and Room 4 Dessert - Where am I missing. I've heard of 2 or 3 other places - I think they are Asian influenced. They have either just opened or are about to open. Can anybody help with names or other places that are worth visiting just for dessert in NYC. Thanks.
  12. I recently met someone who has been searching for a recipe for an espresso coffee cake. A number of them pop up in a Google search. Do you have one you like?
  13. JeanneCake

    Ace of Cakes

    What'd ya think?
  14. oli

    Design on my cake

    Looking for some help on how can I put two colours down on the top of the cake in the shape of Ying and Yang. One will be raspberry and the other peach, but I don't know how to put it down without one flowing into the other. Thanks O
  15. hi there, id like to try a sunflower seed or something cake, we dont really have it locally (only on some parts but very far) but i could get the seeds from the groceries =P, does anyone have any suggestions on recipes i could try? what kind of cake would it be best to mix the flavor with? filling?frosting?coating?syrup? has anyone tried one before?i would love to hear from you guys. thanks a lot!
  16. Jaymes

    Sugar Plum Cake

    Sugar Plum Cake Here's another old family favorite that I've been cooking up for some thirty years 2 c self-rising flour 2 c sugar 1 c vegetable oil 3 eggs, slightly beaten 1 tsp powdered cloves 1 tsp cinnamon 1 c chopped pecans 2 jars (small) plum baby food - it comes mixed with something; I think applesauce Combine all ingredients by hand, mixing well. Prepare bundt pan - grease well, and then, instead of flour, coat well with granulated sugar. Pour batter into pan, trying not to disturb sugar. Bake at 350º for 50-60 minutes. Allow to cool a few minutes in the pan, and then turn out onto platter. Make lemon glaze: 1 C sifted powdered sugar mixed with lemon juice to taste. Glaze well-cooled cake. Keywords: Dessert, Cake ( RG528 )
  17. devlin

    more re cake pans

    You'd think it would be simple, but I'm trying to track down diamond-shaped cake pans (not square, diamond). Like the pans Martha Stewart used to make the wedding cake in Baking With Julia. I've tried my usual sources, done a mess of searches, googled til I'm blue in the face. Nothing.
  18. FoodMan

    Pistachio-Cardamom cake

    Pistachio-Cardamom cake 3/4 c shelled unsalted pistachios (4 oz) 1 c all-purpose flour 2 tsp baking powder 2 tsp ground cardamom 1/4 tsp salt 1/2 c whole milk 1/4 tsp vanilla extract 1-1/2 sticks unsalted butter, softened 1 c sugar 3 large eggs Preheat oven to 350°F. Butter a 9 by 6 pan, then line bottom with wax paper. In a food processor chop the pistachios until finely ground. Add the flour, baking powder, cardamom, and salt to the pistachios and pulse once or twice to mix. Cream the butter and sugar until pale and fluffy. Add the eggs 1 at a time (beating after each addition). Then add the milk and vanilla extract, mix well. Add the flour/nut mixture and beat till combined. Spread the batter evenly in the cake pan and bake in middle of oven till a toothpick inserted in the center of the cake comes out clean, should take about 30 minutes. Cool the cake in the pan for roughly 10 minutes and flip it out onto a platter. It's excellent warm with some ice cream or at room temperature. Keywords: Dessert, Cake ( RG553 )
  19. Recently my wife has been searching for old Jello molds, or at least molds that could be used for Jello. Often we find molds that where what I assume is a tin coating over steel (anyone who knows better feel free to correct me on this) has largely worn away, leaving the metal in a condition that I'd guess is now far from food safe. Is there a way to make these usable again? At least around here, so far decent Jell-o molds seem hard to find. Surely these were once common items. Where did they all go?
  20. nyc

    Sympathy Cake?

    This might sound obvious, but has anyone ever heard of a traditional sympathy cake? Maybe something like an Amish Sympathy Cake. A friend's father passed away recently and I'd like to honor her father (who was a fan of my desserts), comfort her and I'd like to avoid making a cake that could possibly be mistaken for festive. Also, has anyone ever made an officially designated sympathy cake? Does anyone have any suggestions? Thanks.
  21. ruthcooks

    Yellow "Angel Food" Cake

    Yellow "Angel Food" Cake Serves 14. This is my version of the cake used for Blum's Coffee-Crunch Cake. If your mixer has two bowls, you’re all set. If not, you can use my method of scraping the beaten whites onto waxed paper to save washing a bowl. Serve this cake with whipped cream and hot blueberry sauce, raspberries, or strawberries. I have been known to eat it plain for breakfast. 1 c egg whitesDash lemon juice3/4 c sugar1 c plus 4 T. sifted cake flour or 1 cup plus 2 T. sifted AP flour3/4 c sugar6 egg yolks1/4 c cold water1 T lemon juice1 tsp vanilla extract1/2 tsp saltHave all ingredients at room temperature before starting. Place the egg whites and dash of lemon in the mixer bowl. Lemon juice will serve the same stabilizing function as cream of tartar, which I find unreliable. Beat the egg whites until they form soft peaks. Add 3/4 cup sugar, 1 T. at a time, beating until peaks are stiff but not dry, and mixture is no longer grainy when a bit is rubbed between thumb and forefinger. Scrape egg whites gently onto a sheet of waxed paper or parchment. Do not wash bowl. Combine cake flour and second 3/4 cup sugar with a whisk and dump into the bowl. Make a well. Add the egg yolks, cold water, 1 T. lemon juice, vanilla and salt to the well. Beat at low to medium speed until mixture reaches the ribbon stage. Fold in egg whites a third at a time. Carefully pour batter into tube pan. Cut through the batter with a table knife to remove bubbles (this cake is especially prone to developing large air holes, so be thorough) and level top with spatula. Bake at 350 degrees for about 45-50 minutes, or until a skewer comes out clean. If the top has tiny, moist bubbles on top it is not yet done. Cool thoroughly upside-down (place over glass bottle if your pan does not have “legs”) before removing from pan. Remove from pan, wrap and freeze if desired. Keywords: Dessert, Intermediate, Cake ( RG1530 )
  22. Domestic Goddess

    Help me save my pound cakes...

    My korean best friend gave me three pound cakes from the local Tous Les Jour bakery chain yesterday. One was chocolate, the other fruit cake and the last orange pound cake. We opened the chocolate cake and found it was too dry to enjoy it. There was not enough chocolate flavor and the fact that it was embedded with chocolate chips, didn't help the flavor aspect at all. Like I said, to quote my hubby from Kentucky, "It was dry as a popcorn fart". I have a gut feeling that the other two cakes are about as dry as the chocolate one. Is there a way to rescue these cakes? Drown them in rum? in syrup? Steam them until they drown in moisture? Or sigh.... Cut up and make biscotti? I really don't wanna do the last resort. Or chuck them to the trash bin. Any ideas/suggestions would be greatly appreciated. Thanks!
  23. I've seen in one of the old cookbooks I've inherited from my dear grandmother a presentation suggestion for some sort of bread being baked in a small, clay flower pot. Thought about that for the holiday baskets I put together for friends, family and coworkers.... (Is July too early to start thinking about holidays?! ) And while browsing Surly Table yesterday I found PaniMold poplar wood "pans." Anyone have experience with these?
  24. pjm333

    Cheesecake semifreddo ?

    I have a party comming up and the customer wants Cheesecake semifreddo which she had in europe. I did a search but didnt find anything, anyone have this type of recipe ?? Thanks.. patrick
  25. souljoy

    Coconut-Peach Cake

    Coconut-Peach Cake Serves 12 as Dessert. From Brown Sugar by Joyce White. Used with permission from the author. This is a fancier than the version found in The Daily Gullet article, click here. "This elegant cake is perfect for a wedding reception. Very lightly toasted coconut adds a tawny color to the cake, but if you prefer a snowy pristine look, don't toast the coconut. Place the cake on a nice crystal platter and ring it with candied violets. Toni likes the cake stacked with homemade peach preserves, but it is just as pretty, and delicious, with plum preserves made with black or Santa Rose plums, which turn into a delightful purplish-red color. So both recipes are included. And on a hot, humid day, whipped cream is a fine covering for a coconut cake -- a nice substitute for temperamental boiled icing." Pages 85-88, Brown Sugar. Cake Layers: 3 c cake flour 1 T baking powder 1/4 tsp salt 1/2 lb butter, softened 1-1/2 c granulated sugar 4 large eggs, room temperature 2 tsp vanilla extract 1 c whole milk, room temperature 2-1/2 c freshly shredded coconut, lightly toasted Peach or Plum Filling: 1-1/2 c Peach or Plum Preserves, preferably homemade 2 T peach brandy or peach schnapps Vanilla Icing: 3 large egg whites, room temperature (see note below) 1-1/2 c granulated sugar 1/3 c water 2 T light corn syrup 1/4 tsp cider vinegar or cream of tartar 1 tsp fresh lemon juice 1 tsp vanilla extract Preheat the oven to 350 degrees. Butter threee 8 x 1½-inch round cake pans. Dust with flour and shake out any excess flour. Sift the flour with the baking powder and salt and set aside. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment or use a large mixing bowl and a handheld electric mixer. Beat the sugar and butter until light and fluffy, for 3 to 5 minutes, scraping the bowl once or twice with a rubber spatula. Beat in the eggs one at a time, beating about 30 seconds after each addition, and scraping the bowl as needed. Stir in the vanilla extract. Set the mixer at low speed. Alternately add the flour and milk to the creamed mixture, mixing only until blended after each addition, ending with the flour. After the last addition, beat the batter on low speed for 30 seconds, or until the batter is smooth and satiny. Using a measuring cup, pour the batter into the prepared pans, dividing evenly. Shake the pans gently to settle the batter. Place the cake pans in a triangular patter in the hot oven on the middle shelf. Make sure that the cake pans don't touch. Bake the cake layers for 20 minutes, and then quickly change the position of the pans in the oven for even browning, shifting the pans from front to back and vice versa. Bake for 5 to 7 minutes longer or until the cake layers are brown and puffy and a knife inserted in the center comes out clean, or until the layers pull away from the sides of the pan. Remove the cake layers from the oven, place on wire racks, and allow to cool in the pans for 10 minutes. Don’t turn off the oven. Run a knife or metal spatula around the edges of the cake pans, tap gently, and carefully turn the cake layers out onto the wire racks and cool completely, top side up. To toast the coconut: Scatter 1½ to 2 cups of the coconut on a baking sheet or jelly-roll pan. Set the pan on the middle rack of the 350-degree oven. Toast the coconut for about 5 minutes, or until it is barely tinged golden brown, shaking the pan or stirring the coconut with a wooden spoon once or twice. Watch carefully and don't let the coconut burn or overbrown. Use the remaining 1 cup of coconut for the filling, untoasted. To make the Peach or Plum Filling: Combine the preserves and brandy or schnapps in a medium bowl. Beat briskly until well blended and smooth. Set aside. To prepare the Vanilla Icing: Carefully crack the eggs one at a time and place the yolk and egg white into two separate small bowls, making sure that not one speck fo yolk mixes in with the egg white. If the egg white is free of yolk, transfer it to a large spotless clean bowl for shipping. If the egg yolk drips into the egg white, discard that egg white and break another egg, using a clean bowl. Set aside the egg whites to warm to room temperature and return the yolks to the refrigerator. The egg yolks can be frozen and used in a custard, or scrambled for breakfast. Have ready a long-handled wooden spoon, a pastry brush, a cup of hot water for brushing down sugar crystals from the sides of the pan, a candy thermometer, and a hand mixer with clean beaters. When the egg whites reach room temperature, combine the sugar, 1/3 cup water, and the corn syrup in a heavy 3-quart saucepan that has a tight-fitting lid. Stir briskly with the wooden spoon to dissolve the sugar. Set the pan on medium heat and cook, stirring, until the sugar is completely dissolved. Cover the pan, raise the heat to medium-high, and cook for 3 minutes. While the sugar is boiling, using the hand mixer set at medium-high speed, beat the egg whites until they are foamy. Sprinkle over the vinegar or cream of tartar and continue beating until the egg whites form soft peaks. Don't over beat; this should take no more than 3 minutes. Set aside. Uncover the pan, dip the pastry brush in the hot water, and wipe away any crystals on the inside of the pan. Attach the candy thermometer to the inside of the pan, raise the heat a bit, and cook the syrup, without stirring, until it reaches 238 to 240 degrees. (This should take about 4 minutes.) Remove the syrup from the heat, let cool for 1 to 2 minutes, and then pour in the egg whites in a thin stream while beating on high speed. Continue beating until the icing is thick and glossy and holds a shape, for about 7 minutes. Beat in the lemon juice and vanilla extract and spread the icing immediately over the cooled cake. If the icing begins to harden, stir in a little of the hot water and beat briskly. Makes 3 generous cups vanilla icing To assemble the cake: Place one cake layer top side down on a cake platter. Spread with half of the peach preserves or plum filling--3/4 cup--smoothing with a metal spatula. Sprinkle on ½ cup of the untoasted coconut. Place on the second layer, top side up, and spread with the remaining preserves and the remaining ½ cup untoasted coconut. Top with the third later, bottom side down. Secure the cake in place with metal skewers if it is leaning. Spread the cake all over--sides and top--with the Vanilla Icing or with Whipped Cream Frosting (page 93 of Brown Sugar), swirling for a pretty effect. Coat the cake all over with the toasted coconut, patting lightly with your hand. Set the cake in a cool, dark place until ready to serve. Refrigerate any leftover cake. Makes 10 to 12 servings Note: If you aren't sure about the safety of the egg whites you plan to use in the icing, consider using pasteurized egg whites or reconstituted powdered egg whites instead. Powdered egg whites or meringue powder can be ordered from Wilton at 1-800-794-5866, or on line at www.Wilton.com. Keywords: Dessert, Cake, Topping/Frosting, American, Stand Mixer, The Daily Gullet ( RG602 )
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