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Found 1,497 results

  1. 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!
  2. Susan in FL

    Key Lime Dessert Bread

    Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )
  3. 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?
  4. Cusina

    Farmer's Apple Cake

    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 )
  5. Sandra Levine

    Sour Cream Fudge Cake

    Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )
  6. QbanCrackr

    desserts for 1200 people

    ok so i'm in a bit of a pinch here--helping a buddy out on his food truck doing desserts, and we're doing an event this friday for 1200 people. looking to do about 2400 desserts but i'm completely stuck on what i can make easily (not many components to it) first one i thought was just a classic vanilla creme brulee with some fresh berries (doing this in a 2oz ramekin) after that some sort of sweet crostini or bruschetta dolce maybe a ricotta or mascarpone spread with some fruit or chocolate not sure on the 3rd one...planning on 800 of each small size 2-3 oz tops on each dessert to keep them small and manage the space better. in any case i really welcome (and hope for) your feedback with any ideas i need to start cooking stuff by tomorrow morning the latest so....yeah! thanks again for your help and ideas dd
  7. iii_bake

    Cup Cake/ Muffin cases

    i need to buy bright colours cupcake / muffin case. Does anyone have a good source? thanks iii
  8. 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 )
  9. sherribabee

    Texas Sheet Cake

    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 )
  10. jende

    A Pie a Month

    I'm gifting my husband with a "Pie a Month for One Year" for his upcoming birthday, and I could use some ideas. He told me recently that he's never had blueberry pie, which I found odd because he loves pie (especially apple). So that inspired this birthday gift idea. Now I need lots of selections for him to choose from and not beig a prolific pie baker, I could use some inspiration. So what's your favorite pie? Classics are welcome, but some unusual suggestions would be cool too. (blueberry, of course is already on the list!)
  11. I found a terrific cheesecake recipe I'd like to try. I've made hundreds over the years, all types, flavors and textures, but never a double decker one. Sugarella and K8MEMPHIS gave me some good advice on how to prep and assemble a double decker cheesecake-- freeze the baked cakes and then assemble,or bake both batters in one pan together. Now I come across this chocolate pumpkin cheesecake recipe from Marcel Desaulnier's book, "Death by Chocolate" and I'm a bit confused. Have any of you tried it??? According to the recipe, after baking the cakes in 2 pans simultaneously, and cooling to room temp, he refrigerates the chocolate cheesecake for an hour. However, he leaves the pumpkin one out at room temp. After the hour, he pours a ganache over the cold chocolate cheesecake. He inverts the room temp pumpkin cheesecake (which was NOT baked in a springform pan) on top, wraps in plastic wrap, and refrigerates the double decker for a few hours. How does the top layer, the pumpkin, come out of the cake pan so soon after being baked, and not fall apart? I've always chilled/frozen mine first. What's to keep the pumpkin layer from sliding off? I am obviously missing something here, but can't see what it is. Thanks for your help.
  12. I notice that some people say that a Victoria Sandwich cake uses self-raising flour, but my recipes are identical to pound cake, except for the addition of a little milk in some cases. I've heard that the difference is in the creaming of the butter and sugar...can anybody provide more detail, please? What about appearance or presentation - is the jam sammy presentation the main characteristic of a Victoria Sandwich, or is the texture of the cake itself identifiably different?
  13. maggiethecat

    Tomato Soup Cake

    Tomato Soup Cake This '50s classic was usually frosted with either Cream Cheese Frosting or a very simple Buttercream of the butter/icing sugar/milk/vanilla variety. It's alternative name was "Mystery Cake" because of the color and the fact that no one ever guessed what the magic ingredient was. Please, do not skin, seed and generally expend time and effort making your own artisanal tomato soup! Go for the canned. I compared my smeary recipe card version with "Joy of Cooking" (1975) It's essentially the same cake, differing only in the spicing and fruit/nut proportions. Oven: 350 Pan: Tube pan, greased Tomato Soup Cake 2 T. soft butter 2 cups all purpose flour 1/2 t. salt 1 t. baking soda 1 t. cinnamon 1/2 t. each dry ginger, cloves and nutmeg 1 cup granulated sugar 1 cup raisins 1/2 cup walnuts 1 10 1/2 oz. can condensed tomato soup. Sift together the dry ingredients. (except for the sugar) Cream together the butter and sugar until soft and fluffy. Add the tomato soup and the flour mixture alternately in three turns, stirring well between each addition. Stir in the nuts and raisins. Bake for approx. 45 minutes. You know your oven better than I do! Keywords: Dessert, Easy, Cake, American ( RG611 )
  14. FoodMan

    Pineapple Cake Filling

    I am in charge of making a coconut cream cake with a pineapple filling. I do have the coconut cake part down, but I am not sure how to incorporate the pineapple into the filling. My thought is to make a buttercream and fold in sweet pineapple chunks. But, do I use canned pineapples or should I use fresh and cook/sweeten them myself? I am also worried about the filling turning too wet. So another idea is to simply layer sliced pineapple between the cake layers and top with the buttercream filling. Anyone ever done this before? Any ideas are welcome. Thanks.
  15. Marlene

    Garlic Peppercorn Cheesecake

    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 )
  16. mckayinutah

    All - American dessert ideas

    I came in this morning to a voice-mail from my Banquet Sales Manager telling me that the property I work for is going to be having a Political event and that she wants some ideas for " All-American' or patriotic desserts to serve. They party has some money to spend, so the desserts have to be a little more upscale than normal. My problem is , the only All-American desserts I can find on-line, or anywhere for that matter, are pies made with strawberries, blueberries, whippped cream, and flavored jell-o desserts, which aren't upscale to say the least. Also, the person arranging the party with this sales manager is coming in Monday, so I need ideas YESTERDAY, since I am not back to work until Tuesday. To make matters worse, the Sales manager isn't in yet, so I have no idea how many people this banquet is for or when it is. Please help with ideas if you have any. Thanks to all, Jason
  17. Mamster eats a lot of dessert. +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
  18. We'll have a tasting of Jewish Apple Cakes at the next meeting of the Saturday Morning Breakfast Club. Meeting will May 15, 9:30 a.m. at the Reading Terminal Market behind the Beer Garden. Anyone who eats is welcome to attend. If you'd like to bring or bake a cake for tasting, coordinate with Michael Holahan at michaelh@winstarmail.com.
  19. So my Grandmother is coming over for dinner for her birthday on Sunday. I want to make some sort of traditional Dutch dessert. Any ideas/recipes that anyone else have tried and enjoyed? Thanks so much!
  20. ElfWorks

    ITALIAN CREAM CAKE

    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 )
  21. 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 )
  22. Swisskaese

    Million Dollar Pound Cake

    Million Dollar Pound Cake Serves 12 as Dessert. 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c all-purpose Flour 3/4 c Milk 1 tsp Almond Extract 1 tsp Vanilla Extract Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Keywords: Dessert, Easy, Cake ( RG1599 )
  23. shivohum

    Dessert recipes to die for?

    You know what they are. Like fresh Krispy Kreme donuts (and here I reveal a bias), they are not necessarily elegant (or inelegant). They are not necessarily artistic or good-looking. They are not necessarily sophisticated or trendy. What they are is ecstatic: desserts that make your heart dance and your blood pound, desserts that crash into you with the fury and joy of a Beethoven symphony, and for a moment make you believe (or confirm your belief!) that life is worth living. It could be that astonishing slice of chocolate cake, or that unbelievable scoop of fresh ice cream. It might be the sheer sinful beauty of a caramel dessert or a slice of pie so divine an angel might have made it... What are the desserts (and, if you have them, the exact recipes) you would die for?
  24. I've said it before, and I'll say it again: I am a novice baker. Cook, yes. Baker, no. But, after creating a (and I say this humbly) fabulous 4 Layer Walnut-Spice Cake with Caramel Frosting, I am beginning to think that I can do this. So..... I'd like to make a Lane Cake to surprise my southern inlaws for the holidays. I have found a few recipes, but I was wondering if any of you lovely people had some tried and true recipes that I might be able to take a peek at. I'm thinking that if all goes well, maybe I could create "mini" Lane Cakes for our annual Christmas Party... maybe I'm getting ahead of myself. Meanwhile, to continue my baking education, I'm making a S'mores Tart that I found online that uses a honey marshmallow for the topping. I'll take pictures if it turns out.
  25. jackal10

    Rice cakes/cracker recipe?

    Anyone have a recipe? I'd like to try making my own like http://www.clearspring.co.uk/japanese/ricecrackers/crackers I think they have whole rice in and are baked and crisp, not fried, and be 2-3 inches in diameter and 1/2 inch thick, but light. Trying just baking cooked glutinous rice ended up hard.
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