Thibeault's Table Desserts

THIBEAULT’S TABLE
DESSERTS
1
DESSERT RECIPES
INDEX
PAGE
(5) ALMOND CAKE FROM ALBUFEIRA, PORTUGAL

(7) INDIVIDUAL COUNTRY APPLE PIE’S WITH WARM CARAMEL SAUCE
(9) SPANISH APPLE TART
(11) APPLE CAKE – TORTA DI MELE AL BURRO
(13) APPLE CRISP
(14) APPLE GALETTE
(16) APPLE PINWHEELS IN SYRUP
(17) APPLE TART
(20) BANANA WON TONS
(22) BANANA’S FOSTER
(24) BLUEBERRY UPSIDE-DOWN CAKE
(25) BLUEBERRY COFFEE CAKE
(26) BLUEBERRY CRISP
(28) BLUEBERRY OATMEAL SQUARES
(30) BLUEBERRY TART/PIE
(33) BLUEBERRY-COCONUT POUND CAKE MUFFINS
(35) BOSTON CREAM PIE
(38) BREAD AND BUTTER PUDDING WITH CARAMEL SAUCE
(40) BRETON GALETTE
(41) BROWNIES – DECADENT BROWNIES
(44) BROWNIES – MARBLED CREAM CHEESE
(46) BUTTER TARTS
(48) CARAMEL HAZELNUT TORTE
(50) CARAMELIZED PEARS WITH TIRAMISU CREAM
(52) CARROT APPLE MUFFINS
(54) CASSATA CAKE 9SICILIAN RICOTTA CHEESECAKE)
(56) CHERRY COFFEE CAKE
(57) CHOCOLATE –PATE DU CHOCOLATE WITH CRÈME ANGLAISE
(58) CHOCOLATE BREAD
(59) CHOCOLATE CHERRY BREAD
(62) CHOCOLATE CHIP COOKIES
(63) CHOCOLATE CHIP SHORTBREAD COOKIES
(64) CHOCOLATE MOCHA ROLL/LAYER
(66) CHOCOLATE STRAWBERRY SHORTCAKE
(68) CHOCOLATE SOUR CHERRY BREAD
(71) CHRISTMAS YULE LOG
(72) CINNAMON ROLLS
(75) CLASSIC BRAN MUFFINS
(76) CREAM PUFF RING
(79) CREAM SCONES
(81) CRÈME ANGLAISE
(82) CRÈME CARMEL
(83) CREPES
(84) CREPES SUZETTE
(86) CROISSANTS – BAKING WITH JULIA
(91) DRENCHED CRANBERRY CAKE
(92) EASY STICKY – TOFFEE PUDDING
(94) ESPRESSO BROWNIE CHUNK ICE CREAM
(96) FLAN (MEXICAN CUSTARD)
(98) FLOURLESS CHOCOLATE TORTE
(100) FRESH APPLE UPSIDE-DOWN CAKE
(102) FUDGE- MAPLE CREAM
(104) GINGERBREAD CAKE WITH LEMON SAUCE/CARAMEL SAUCE
(106) GINGERBREAD WITH WARM LEMON SAUCE
(107) GINGERSNAPS – EXTRA SPICY
(109) GRAHAM CRACKER CHEWIES
(110) HOT APPLE RUM CAKE
(111) INDIVIDUAL MAPLE CRISP PIE WITH CRUMBLED TOPPING
(112) GLAZED LEMON LOAF WITH RUM GLAZE
(114) LEMON CUSTARD CAKE
(116) LEMON MERINGUE CREAM
(119) LEMON SHORTBREAD TARTS
(121) LEMON TART
(122) LEMON TART (Delia Smith’s)
(124) LING’S SPICE CAKE
(125) MAGIC CHOCOLATE BALLS
(126) MAPLE CREAM FUDGE
(128) MAPLE CREAM SAUCE
(129) MAPLE MOUSSE WITH WALNUT PRALINE
(130) MAPLE OATMEAL PASTRY
(131) MAPLE PECAN PRALINE CHEESECAKE
(133) MARBLE POUND CAKE
(136) MARBLE SWIRL CHEESECAKE PIE
(138) MERINGUE
(139) MERINGUE CUPS
(140) MERINGUE FILLED WITH LEMON CREAM
(141) NANAIMO BARS
(143) NO BAKE DATE COOKIES
(144) O’HENRY BARS
(145) OATMEAL- BEST OATMEAL COOKIES
(146) PATE SUCRE
(147) PATTY’S ENGLISH TRIFLE
(149) PEANUT BUTTER AND CHOCOLATE COOKIE TARTS
(150) PEANUT BUTTER BUCKEYES
(151) PEAR WALNUT COFFEE CAKE
(153) PEARL’S SPECIAL CHOCOLATE CAKE
(155) PEARS – GRATIN OF PEARS
(156) POIRES BELLE HELENE
(158) POUND CAKE ELVIS PRESLEY
(160) PRALINE CHEESECAKE
(1163) PUMPKIN LOAF
(165) PUMPKIN ROLL
(166) PUMPKIN-MAPLE PIE
(168) RASPBERRY AND HAZELNUT TORTE
(169) RASPBERRY CAKE
(171) RASPBERRY CREAM CHEESE MUFFINS
(172) RASPBERRY MERINGUE
(174) RHUBARB CAKE
(175) RHUBARB CAKE WITH STREUSEL TOPPING AND VANILLA BUTTER SAUCE
(177) RHUBARB COMPOTE
(178) RHUBARB CRISP
(180) RHUBARB PIE
(182) RHUBARB PUDDING CAKE
(183) RUGELACH RECIPE
(185) RUM SOAKED SPONGE CAKE (BOLO BEBADO – BRAZIL)
(187) SANTA’S LITTLE WALNUT HELPERS
(189) SCONES
(191) SHIRE HOUSE CREAM CHEESE PIE
(192) SHORTBREAD TART PASTRY
(193) SHORTBREAD TARTS WITH LEMON FILLING
(195) SHORTBREADS
(197) SILLY TOFFEE SQUARES
(199) SOUR CREAM CHOCOLATE LAYER CAKE
(201) SOUR CREAM PASTRY
(202) SPICY CANDIED WALNUTS
(204) STICKY TOFFEE DESSERT
(207) STRAWBERRY GENOISE
(210) STRAWBERRY ROLL
(214) STRAWBERRY SOUR CREAM SHORTCAKES
(215) TARTE AU SUCRE
(219) TEXAS COOKIES
(220) TRUFFLE WRAPPED CHERRIES
(223) TRUFFLES – CRISP CHOCOLATE TRUFFLES
(225) WALNUT AND RICOTTA CAKES
(226) WALNUT BREAD FROM SOUTHERN BURGUNDY
(228) WARM LEMON SAUCE
(229) WHITE CHOCOLATE AND LEMON POUND CAKE
(231) WHITE CHOCOLATE CREAM CHEESE RASPBERRY TART
(234) WHITE CHOCOLATE CRÈME BRULEE
(235) WHITE CHOCOLATE MOUSSE
(236) WHITE CHOCOLATE RICE PUDDING
Almond Cake From Albufeira, Portugal
====================================
Bon Appetit, November 1977
1 Cup all purpose flour

3/4 cup granulated sugar
1/2 ts baking powder
1/2 Teaspoon baking soda
1/4 ts salt
1 egg
1/2 cup buttermilk
1/2 ts vanilla extract
1/3 Cup melted butter cooled to room

temperature
2/3 cup sliced almonds
Hot Almond Syrup (recipe follows)
Hot Almond Syrup

6 Tbs water
1/2 ts almond extract
.
Preheat oven to 350* F. Combine flour, sugar, baking powder, baking
soda and salt. Set aside. Beat egg, buttermilk and vanilla extract
together until smooth. Stir in melted butter. Add flour mixture and mix
with spoon until nearly smooth. Turn into a buttered 9" springform pan.
Bake until center of cake springs back when lightly touched, about 35
minutes. Remove from oven. While is hot, cover top with sliced almonds.
Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
Broil about 6" from heat until almonds are lightly toasted. Cool on
rack 15 minutes. Using knife or spatula, loosen sides between pan and
cake, then cool completely before releasing springform pan.
Almond Syrup
In 1-qt saucepan combine sugar and water. Boil until mixture reaches
220* F on candy thermometer*. Remove from heat and stir I almond
extract.
Edited: January 22nd, 2006
5
Be careful not to over cook the syrup or it will harden on top of the
almonds rather than get absorbed into the cake. I don't use the
thermometer. I just bring the syrup to a boil and cook for about one
minute. There is so little syrup that it doesn't take long.
6
Apple - Individual Country Apple Pie's / Warm Caramel Sauce
============================================================
Toronto Star - chef Guy Tetreault
Apple Pie
Pastry to line 6 large muffin tins
5 Granny Smith Apples

peeled and diced
4 Tablespoons brown sugar

2 teaspoons lemon juice
2 teaspoons all purpose flour
cinnamon
1 tablespoon butter
Caramel Sauce
1 cup brown sugar

1 cup white sugar
1 cup butter
1 cup whipping cream
Vanilla extract
.
Roll pastry out 1/8 inch thick and line muffin tins. Cut 6 small
circles of dough to place on top of pies.
Make apple filling by combining apples, brown sugar and lemon juice,
flour and cinnamon to taste and the butter. Microwave for 5 minutes.(
Taste and adjust seasoning. Depending on the apples you might have to
add some extra sugar or if they are really juicy, some extra flour.)
Fill each pastry line muffin cup and place one of the small rounds of
dough in the middle. Flute edges of pies. Bake in a 400° F oven for 20
to 30 minutes or until golden brown.
Serve each apple tart on a large plate with some vanilla icecream and
some caramel sauce.
(Option) Make in small tart tins rather than muffin tins.
7
Caramel sauce.
Bring all ingredients to a boil and simmer for a few minutes.
Remove from heat and add some vanilla.
(Option) add rum.
8
Apple - Spanish Apple Tart
==========================
This is very rich and should be served in small slices.
Dough
1/2 cup butter

1/2 cup sugar
1 egg yolk
1 1/2 cups sifted flour
pinch of salt
1/8 teaspoon baking powder
Custard
1 cup milk
Peel of 1/2 lemon
3 egg yolks
1/4 cup sugar
1/4 cup flour
1 1/2 teaspoons butter
filling
1/4 cup sugar

1 teaspoon lemon juice
1/2 teaspoon cinnamon
4 apples, peeled cored and cut into 1/4 inch slices
(use granny smith or golden delicious)
Topping
1/2 cup apple jelly.

.
To make dough,
Cream butter and gradually beat in the sugar, then the egg yolk.
Combine the flour with the salt and baking powder and stir into the
butter mixture. Work with hands to form a ball. Press the dough with
your fingers into and up the sides of a loose-bottom tart pan.
Refrigerate while preparing the custard.
To make the custard:
9
Heat the milk with the lemon peel to the boiling point. Reduce the
heat and simmer for 10 minutes. Discard the lemon peel. Place the egg
yolks in a saucepan and gradually stir in the sugar. Beat until the
egg yolks are pale yellow. Beat in the flour and gradually add the hot
milk. Cook over medium heat, stirring constantly, until thickened and
smooth and no flour taste remains. Remove from the heat and stir in the
butter. Cool stirring occasionally.
White the custard is cooling, combine in a small bowl the sugar, lemon
juice and cinnamon for the filling. Mix with the sliced apples.
Spread the custard over the dough and arrange the apples on top in
overlapping circles. Bake at 350°F for about 1 hour or until the crust
is well browned. Cool.
In a small saucepan melt the jelly. Spread over the top of the apples
to glaze the tart. Remove the sides of the tart tin, leaving the tart
on the bottom circle. Serve either chilled or at room temperature.
10
Apple Cake - Torta Di Mele Al Burro
===================================
Buttery Apple Cake
Source: Savoring Italy by Michele Scicolone
1/2 cup plus 1 tablespoon unsalted butter

3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cups granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugar
Note: I used Red Delicious Apples

.
Preheat oven to 375°. Generously butter a 9 inch round cake pan with 2
inch sides.
In a large frying pan over low heat, melt the butter. Pour 6
tablespoons of it into a small bowl or cup and set aside. Add the
apple slices to the butter remaining in the frying pan and cook,
stirring occasionally, until the apples are tender, about 10 minutes.
Removed from the heat.
In a small bowl, stir together the flour, baking powder, and salt. In
a large bowl, beat the whole eggs and egg yolk until blended. Add the
6 tablespoons melted butter, the vanilla, the granulated sugar, and the
lemon zest. Stir in the flour mixture and the apples. Spoon into the
prepared pan, smoothing the top.
Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire

rack and let cool in the pan for 5 minutes. Invert the cake onto a plate
and lift off the pan, then invert the cake again onto the rack and let
cool completely.
Just before serving, place confectioners sugar in a small sieve and

dust the top of the cake.
11
12
Apple Crisp
===========
Preheat oven to 375°F

Grease a 1 1/2 quart square or round baking dish
Cream together
1/3 cup butter

1 1/4 cups lightly packed brown sugar
Stir in until crumbly a mixture of:

2/3 cups Flour
.
Arrange in prepared casserole
6 peeled and sliced apples
Sprinkle with crumbs. Bake in preheated oven for 40 minutes or until

apples are tender and topping is golden brown.
NOTE: I quite often double the topping and use a couple of extra apples.
13
Apple Galette
=============
(Galette Grand-mere)
An Apple Cake
Adapted from The Cuisine of the Rose
2 1/2 teaspoons dry yeast

1 tablespoon sugar
1/4 cup warm water
1 egg
1/2 teaspoon salt
1 tablespoon butter
1 1/2 cups all purpose flour
Topping
2 Tablespoons butter softened

1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 apple peeled, cored and thinly sliced
.
Dissolve the yeast in 1/4 cup of lukewarm water with 1 tablespoon of
sugar. Process the egg in a food processor and add the salt, butter
and 1 cup of the flour. Add enough flour to make a firm dough. Use the
processor to knead. ( about 1 minute).
Form into ball and place in butter bowl. Cover with plastic wrap and
let rise until double.
Preheat oven to 400°
Punch dough down and knead briefly. press into a 10 inch buttered
quiche or tart pan. Smear with softened butter and sprinkle with some
of the sugar mixture. slice apples and place in a circular pattern.
Sprinkle with the rest of the sugar.
Bake for 15 to 20 minutes.
14
15
Apple Pinwheels in Syrup
=========================
Posted by Cindy_5ny (My Page) on Sun, Aug 31, 03 at 17:26
Farm Journal Cookbook (1972 Edition)
Pastry for 2 crust pie

4 cups grated apples
1 tsp cinnamon
3/4 cup sugar
1/2 cup packed brown sugar
1/4 tsp salt
1/4 cup butter
1/2 tsp vanilla
2 cups hot water
Note: I substitute cream for the hot water*

.
Roll pastry into 14x12 rectangle.
*Combine apples and cinnamon, spread over pastry evenly; then roll up
as for jelly roll (from 12" side). Slice into (8) 1 1/2" pieces,
sealing edges with toothpicks (I didn't need to use any toothpicks),
and place in 11x7x1½ pan, sealed side down. Bake 400 for 15 minutes.
*Combine remaining ingredients in 2 qt saucepan and bring to a full
boil. Pour over apple pinwheels. Return to oven and bake 15 to 20
minutes more, basting twice, until apples are tender. Makes 8 servings.
16
Apple Tart
==========
Source from: the Joy of Baking
CRUST:
1 cup (140 grams) all-purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces
FILLING:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
TOPPING:
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2 grams) ground cinnamon
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices
(about 3-4 large apples)
1/3 cup (35 grams) sliced almonds

.
Preheat oven to 450 degrees F (230 degrees C) and place rack in center
of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
CRUST: In the bowl of your food processor place the flour and sugar.
Pulse to blend together. Add butter and pulse until dough just begins
to come together. Pat the dough onto the bottom and one inch (2.5 cm)
up the sides of the pan. Cover with plastic wrap and place in
refrigerator while you make the filling.
FILLING: In a food processor process the cream cheese until smooth.

Add the sugar and mix well. Blend in the egg and vanilla extract and
process until smooth. Remove the crust from the fridge and pour in the
17
filling. Return to refrigerator while you prepare the topping.
TOPPING: Combine the sugar and cinnamon in a large bowl. Toss the
sliced apples in the sugar mixture. Spoon the apples evenly over the
cream cheese layer and sprinkle with almonds. Place the springform pan
on a larger baking sheet to catch the drips.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to

400 degrees F (205 degrees C) and bake for 25 to 30 minutes until
golden brown (apples are soft when pierced with a fork), and filling is
almost set. Remove from oven and place on wire rack to cool.
Sprinkle with confectioners sugar and serve at room temperature. If
there are leftovers cover with plastic wrap and refrigerate.
18
19
Banana Won Tons
===============
Source: Pastries, Pies and Tarts, Bay Books
24 Wonton Wrappers
2 Bananas
3 Tablespoons brown sugar
2 Tablespoons flour
1 Tablespoon water
oil for frying
icing sugar
Optional: Caramel Sauce and Ice cream

.
Place 12 won ton wrappers on a board. Slice each banana diagonally
into 6 pieces.
Place 1 slice on banana on each wonton wrapper and sprinkle with brown
sugar.
Mix together flour and water to form a paste. Brush a small amount of
paste around the edges of wonton wrappers.
Top with remaining wrappers and press edges to seal. Deep fry in hot
oil until golden and drain on paper towels.
Sprinkle wontons with icing sugar or serve warm with a caramel sauce or
ice cream.
20
21
Banana's Foster
===============
In the 1950's, New Orleans was the major port of entry for bananas shipped from
Central and South America. Owen Edward Brennan challenged his talented chef,
Paul Blangé, to include bananas in a new culinary creation-Owen's way of
promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen
to provide a new recipe to appear in a feature article on Brennan's.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for
Richard Foster, who, as chairman, served with Owen on the New Orleans Crime
Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of
the Foster Awning Company, was a frequent customer of and a very good friend of
Owen.
Little did anyone realize that Bananas Foster would become an international
favorite and is the most requested item on the restaurant's menu. Thirty-five
thousand pounds of bananas are flamed each year at in the preparation of its world-
famous dessert.
Ingredients: - 1/4 cup (1/2 stick) butter

- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
.
Directions:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of
the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the
rum.
Continue to cook the sauce until the rum is hot, then tip the pan
slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four
22
pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve
immediately.
23
Blueberry Upside-Down Cake
===========================
Source:
Canadian Living Magazine, August 1983
Often called gateau aux bleuets or pouding aux bleuets, this cake and its many
variations are popular in Quebec. Taken warm from the oven and turned upside-
down, it becomes a delicious pudding to serve with whipped cream; left in the pan to
cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a
plain white cake.
1/4 cup melted butter

1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk
.
In 9 inch square cake pan, combine melted butter and brown sugar;
spread evenly on bottom. Spread blueberries evenly over top. Sprinkle
with lemon juice.
Cream butter; gradually add sugar, beating until light. Beat in egg
and vanilla. Sift or mix together flour, baking powder, salt and
cinnamon if using. Add dry ingredients alternately with milk to
creamed mixture. Spread batter evenly over blueberry layer. Bake in
350°F oven for 45 to 50 minutes or until toothpick inserted in centre
comes out clean. Let cool 10 minutes in pan, then turn out on to large
flat plate.
24
Blueberry Coffee Cake
=====================
Printed from COOKS.COM
--------------------------------------------------------------------------------
1 pkg. active dry yeast

1 c. milk (105 degrees)
2 tbsp. sugar
1/2 tsp. salt
2 egg yolks
2 1/2 - 3 c. all purpose flour
1/3 c. soft butter
1 egg, beaten for glaze
1 lb. fresh, whole blueberries or unthawed, frozen
blueberries
1/2 c. sugar
.
In mixing bowl, add the yeast to the lukewarm milk. Stir in sugar and
salt, set aside for about 5 minutes. Stir in egg yolks and half the
flour; beat well. Stir in the soft butter. Gradually add remaining
flour except the last half cup. Mix until a stiff dough forms. Sprinkle
part of remaining flour onto board. Turn dough out, knead for 10
minutes until smooth and satiny. Place 1 into clean bowl. Cover, let
rise until doubled in warm place, about 1 hour. Roll out 3/4 of the
dough to fit a jelly roll pan, making a ridge around the edge. Brush
with egg. Pour into the blueberries evenly, sprinkle with sugar. Roll
out remaining dough into strips about the thickness of a pencil. Criss-
cross strips over the blueberry filling. Brush dough with beaten egg.
Let rise again for 15 to 20 minutes. Bake at 400 degrees for 20 minutes
or until pastry is golden, but not overly browned. Serve hot, cut into
squares.
25
Blueberry Crisp
================
annie1992 (My Page) on Sun, May 25, 03 at 1:50
“This is the only blueberry crisp recipe I've ever used, the one my grandmother
used. It's not very sweet, which I like because I like the flavor of the berries better
than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but
it's also good cold for breakfast (it's a FRUIT, Mom). “
Blueberry Crisp
3 cups blueberries, fresh or frozen, unsweetened

2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
.
Heat oven to 375. Arrange berries in ungreased square baking dish (8
inch) and sprinkle with lemon juice. Combine remaining ingredients
until crumbly. (I use a pastry blender, grandma used two knives).
Crumble topping over berries and bake until topping is lightly browned
and berries are hot, about 30 minutes. Makes 4-6 servings.
I double this and it still comes out good. Plus blueberries are low in
calories, have lots of fiber and no fat, contain antioxidants C, E and
beta carotene and have been found to be as helpful in urinary tract
health as cranberries. That's why I need ice cream with them, they are
just too darned healthy. LOL
26
27
Blueberry Oatmeal Squares
=========================
Source: Canadian Living Magazine August 2007
2 1/2 cups rolled oats (NOT Instant)

1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed
Filling
3 cups fresh blueberries

1/3 cup orange juice
4 tsp. cornstarch
Filling Directions:
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and
simmer until tender, about 10 minutes. Whisk cornstarch with 2 tablespoons water;
whisk into blueberries and boil, stirring until thickened, about 1 minute. Place
plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry
blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment
paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining
oat mixture,pressing lightly.
Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack
before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty
foil and freeze for up to 2 weeks.
28
29
Blueberry Tart/Pie
==================
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
milk, sugar
pastry for double crust

Line pie plate with pastry.
Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using)
and melted butter; pour into pie crust. Cover with pastry and cut a
few slashes in top; or cut pastry into strips and prepare lattice top.
Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake
about 40 minutes longer or until crust is golden.
30
31
32
Blueberry-Coconut Pound Cake Muffins
====================================
Individual Blueberry-Coconut Pound Cake Muffins

Recipe courtesy Gourmet Magazine
1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just
butter if nonstick).
Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a
time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2
cup coconut and gently stir in blueberries.
Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with
remaining 3 tablespoons of coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown,
about 25 minutes. Invert onto a rack and cool.
Episode#: SS1B25
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
33
34
Boston Cream Pie
================
1/3 Cup butter

1 Cup sugar
1 egg
1 1/2 Cup sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 Teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla
.
Cream the butter and sugar until light and fluffy. Add the egg and
beat until creamy.
Sift the flour, baking powder, and salt together. Add alternately with
the combined milk and vanilla.
Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350° oven for about 30 minutes, or until the cake springs
back when lightly touched in the center.
Cool on a rack for 5 minutes, then turn out and cool completely; Place
the cake on a serving plate and split horizontally into two layers with
a serrated knife. Carefully remove the top layer.
Fill with the chilled Cream Filling. Replace the top half and pour the
warm Chocolate Icing over the top, spreading only to the edges. Chill.
(When allowed to stand for several hours, the filling seeps into the
cake, making the cake and filling seem almost as one.)
Cream Filling
1/2 cup sugar

3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1 1/2 cups milk
35
Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually
stir in about half the thickened sauce. Return to the heat and cook.
stirring 2 or 3 minutes longer to take away the flour taste. Remove
from the heat and blend in the butter. Strain into a bowl. Cool for a
few minutes, then blend in the vanilla. Cover and cool, then chill.
Chocolate Icing
2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla
Melt the chocolate and butter the microwave on medium low power. Stir
until smooth, and blend in the icing sugar and hot water. Stir until
smooth and slightly thickened (do not beat). Stir in the vanilla. Use
immediately.
36
37
Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter
1 to 1 1/2 cups sugar

5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
NOTE: If you prefer the pudding to have more custard, then use less bread so that
all of the custard is not absorbed into the bread when baked.
Cut crusts from bread and spread each slice with butter. (Bread slices
can be left whole, or cut into halves, quarters or cubes.
Place bread buttered side up in a oven proof dish. (may use any shape
dish, or glass loaf pan, cutting bread to fit)
Beat the sugar and eggs together and then add the cream, vanilla and
salt.
Pour over bread and allow the bread to absorb. (make be refrigerated
at this point and baked later)
sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
golden.
To make caramel sauce,
bring butter, sugars, cream and salt to a boil and then simmer for 3 or
38
4 minutes. Remove from heat and add the vanilla.
Custard sauce for Chocolate Bread and butter Pudding.
The custard sauce was really easy. It was just two cups of milk or
cream ( I used coffee cream) heated to a simmer. Mix three tablespoons
of flour into 1/2 cup of white sugar and mix into a beaten egg.
When the milk is hot, slowly pour the milk into the egg
mixture, stirring constantly. Pour the mixture back into the pot and
cook over low heat until thickened. Remove from the heat and add the
vanilla. Custard should be pouring consistency. Cover the surface
directly with plastic wrap and refrigerate.
39
Breton Galette
==============
This recipe is brought to you by Emily Luchetti
Breton Galette
(Serves 6)
2 1/2 teaspoons dry yeast

1/3 cup warm water
7 ounces (1 3/4 sticks) soft sweet butter
3/4 cup sugar
1 large egg
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon finely chopped lemon zest
1 ounce (1/4 stick) cold sweet butter
.
Preheat oven to 350 degrees.
Dissolve the yeast in the water and let rest in a warm place for 10
minutes.
Put the soft butter and 1/2 cup of the sugar into the bowl of an
electric mixer. Using the paddle attachment, mix on medium speed until
smooth. Add the yeast and the egg, mixing well. On low speed, stir in
the dry ingredients and the lemon zest and mix just until combined. The
dough will be very sticky.
Sprinkle 2 tablespoons of sugar in the middle of a sheet pan. Place the

dough on the top of the sugar and sprinkle 1 tablespoon of sugar over
the dough. Gently roll the dough out onto a 10 inch circle. If the
dough sticks to the rolling pin, sprinkle the remaining tablespoon of
sugar on top of the dough and continue to roll it out. Cut the 1 ounce
of cold butter into small pea-size pieces and place them on top of the
Galette.
Bake the Galette for about 15 to 20 minutes, until golden brown.
Slice the Galette into wedges and serve it warm.
40
Brownies - Decadent Brownies
============================
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(Optional: use 3/4 cup brown and 3/4 cup white sugar
Add a shot of espresso
Method One
Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
and freeze.
Method Two
Another Option. Both methods are good and I use them interchangeably.
Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before
adding the next egg.
Add vanilla (and espresso if using).
Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bake in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.
41
42
43
Brownies - Marbled Cream Cheese Brownies
========================================
6 ounces semisweet chocolate
4 tablespoons butter or margarine,
4 ounces of cream cheese, softened

1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semisweet chocolate chips

2 tablespoons butter or margarine
3 tablespoons milk
1 1/4 cup powdered sugar
(more as needed)
.
Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4
tablespoons of the butter in small heavy saucepan over low heat; set
aside. Mix cream cheese with remaining 2 tablespoons butter in small
bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1
egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside.
Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until
light. Add the baking powder, salt and 1/2 cup flour. Blend in
chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or
pecans. Spread half of the chocolate mixture in prepared pan. Cover
with cream cheese mixture, then spoon remaining chocolate mixture over
the top. Swirl with knife or spatula to create a marbled effect. Bake
30 to 35 minutes or until set in center.
Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes,
then spread icing evenly over the top. Cool completely in pan on wire
rack. Cut into 2-inch squares.
Makes 16 brownies
Icing
44
Combine chocolate chips, butter, milk in a bowl and melt in the
microwave. Stir until smooth and add vanilla. Add powdered sugar; beat
until glossy and easy to spread.
NOTE: I sometimes add a shot of espresso to the brownie batter.
45
Butter Tarts
============
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves
Optional - 1/2 cup currants or raisins

water
.
Blend together the butter and brown sugar. Beat the eggs lightly and
stir into the butter and brown sugar and add the corn syrup. (You can
substitute Corn syrup for all or part of the Maple syrup.), add
vanilla and raisins if using.
Fill tart shells about two thirds full. Bake at 375°F for 15 to 20
minutes or until pastry is golden.
The filling in these tarts is runny. Do not over bake or the filling
will firm up. Let tarts set in the tins for about 3 minutes. Remove
carefully and cool on racks. Makes about twenty 3 inch tarts.
Servings: 20
Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

.
Mix flour with salt, and cut in butter and lard.
(Note: I use the Cuisinart to cut in my fat and then move the mixture
46
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can't do by machine)
Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.
47
Caramel Hazelnut Torte
=======================
6 ounces Unsalted butter
2 teaspoons grated orange rind
3/4 cup brown sugar, firmly packed
6 eggs separated
6 ounces dark chocolate, melted
1 1/2 cups packaged ground
hazelnuts
300 ml carton thickened cream
White Chocolate
1/2 cup cream

1 cup white chocolate chopped
.
Grease 9 inch springform tin,cover base with paper, grease paper.
Combine butter, rind and sugar in small bowl, beat with electric mixer
until light and creamy; beat in egg yolks, beat until combined.
Transfer to large bowl, stir in cooled chocolate, then hazelnuts.
Beat egg whites in medium bowl with electric mixer until soft peaks
form, lightly fold into chocolate mixture in 2 batches.
Spread mixture evenly into prepared tin, bake in moderate oven for 20
minutes; reduce heat to moderately slow, bake further 45 minutes or
until firm, cool in tin. Remove springform sides, lift cake onto
serving plate.
Spread top of cake with white chocolate cream. Beat cream until soft
peaks from, spread top and sides of cake with cream.
White Chocolate Cream
place cream in a small saucepan, bring to boil, remove from heat, add
chocolate, stir until smooth; cool. Refrigerate for about 30 minutes
or until mixture is thick and spreadable.
48
49
Caramelized Pears with Tiramisu Cream
====================================
Caramelized Pears with Tiramisu Cream
This scrumptious dessert from HeartSmart Cooking for Family and Friends will
make dinner guests think you're a professional chef, and the fact that it's low-fat
makes it even more attractive.
http://www.canada.com/vancouver/features/tasteofbc/recipes/carmel_pears.html
Ingredients:
4 medium pears, firm but ripe (preferably Bartlett or bosc)
2/3 cup (150 mL) granulated sugar
2 tablespoons (30 mL) chopped candied ginger
1 lemon, sliced very thin
Filling
1/2 cup (125 mL) part skim ricotta cheese, drained (see note)
2 tablespoons (30 mL) granulated sugar
1/2 teaspoon (2 mL) vanilla extract
2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee
2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate
1 tablespoon (15 mL) icing sugar, sifted
.
Preparation:
Cut pears in half lengthwise. Scoop out cores (a melon baller works
well).
Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy
frypan that will hold all the pears in one layer. Cook, uncovered, on
medium-high heat for 2 minutes or until sugar begins to brown and melt,
stirring occasionally (be careful not to let burn).
Remove frypan from heat. Add pears cut side down. Sprinkle with ginger
and arrange lemon slices over top. Place over low heat and cook for
about 10 minutes. Cover and remove from heat; let rest for 30 minutes.
Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2

tablespoons (30 mL) granulated sugar, vanilla and rum.
Place chopped chocolate in strainer to remove any chocolate "dust"

(this prevents the ricotta from discolouring). Stir chocolate pieces
into filling.
50
To serve, place a pear half, cut side up, on each plate. Spoon about 1
tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and
plate with any syrup remaining in frypan. Arrange a cool lemon slice on
each and dust with icing sugar.
Makes 8 servings.
Note: Put ricotta cheese in sieve set over bowl and let drain for 1
hour before using.
Approximate nutritional analysis for each serving: 169 calories, 2.6 g

protein, 2.8 g fat, 36.6 g carbohydrate. Low in fat.
51
Carrot Apple Muffins
====================
2 Cups all-purpose flour
2 Teaspoons baking soda
2 Teaspoons cinnamon
1/4 Teaspoon salt
1-1/4 Cups sugar
3 big carrots (2 cups grated)
1/2 Cup pecans
1/2 Cup sweetened flaked coconut
3 Large eggs
1 Cup corn oil
2 Teaspoons vanilla
1 Granny Smith apple
.
Preheat oven to 350 F and oil eighteen 1/2 cup muffin tins. In a large
bowl sift together flour, baking soda, cinnamon and salt and whisk in
sugar. Coarsely grate enough carrots to measure 2 cups and chop pecans.
Add grated carrots and pecans to flour mixture with coconut and toss
well. In a bowl whisk together eggs, oil and vanilla. Peel and core
apple and coarsely grate. Stir grated apple into egg mixture and add to
flour mixture, stirring until batter is just combined well. Divide
batter among muffin cups, filling them three fourths full and bake in
middle of oven until tester comes out clean, 15 or 20 minutes. Cool of
rack. Note: This batter is really thick.
52
53
Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto
Cake Base
1 cup unsalted butter

1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, orange liqueur or Amaretto)
Preheat oven to 325°F. Butter a 9 x 5 loaf pan.
Cream butter until light and add sugar gradually.
Beat eggs in one at a time.
Add vanilla and flavorings
Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan
and bake 1 1/4 or 1 1/2 hours.
Note: This cake improves with age and freezes well.
Filling, Icing and Final Assembly
1 pound ricotta cheese

2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit
Icing,
2 cups whipping cream

1/4 cup sifted icing sugar
54
2 oz liqueur (use the same as above)
Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.
Slice the cake into 3 or 4 layers and spread each with some of the cheese mixture
reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake
will keep, well wrapped, two days at this point.
A few hours before serving whip the cream until light and add the sugar and
liqueur. Continue beating until quite stiff.
Spread a coating of cream over the sides and top of the cake. Place the remaining
cream into a piping bag and decorate the cake. It could be garnished with pistachio
nuts , chocolate curls or strawberries. This cake is very rich so serve think slices.
Notes: This cake ban also be iced with chocolate icing and it can be made into a
round instead of in a loaf.
My Notes: I usually add extra chocolate to the filling and leave out the candied
fruit.
55
Cherry Coffee Cake
==================
2 1/4 cp all purpose flour
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 egg beaten
3/4 cup buttermilk or sour milk (add lemon juice to milk)
1 can cherry pie filling
.
Combine flour and sugar in large bowl. Cut in butter until mixture is
crumbly. Set aside 1/2 cup of mixture. To remainder add baking powder
and soda. Combine egg and milk. Add to dry ingredients, stir just
until moistened. Spread two-thirds of the batter over bottom and part
way up side of greased 9 inch springform pan. Spoon pie filling over
batter. Drop spoonfuls of remaining batter over filling. sprinkle
with reserved crumb mixture. Bake for 50 to 55 minutes or until done.
56
Chocolate - Pate Du Chocolate With Creme Anglaise
=================================================
4 Ounces semisweet chocolate
1/2 cup butter
5 egg yolks
2/3 cup unsweetened cocoa powder
1 1/2 cups whipping cream
Creme Anglaise (recipe follows)
Toasted sliced almonds

.
Melt chocolate with butter; let cool. In bowl, beat egg yolks with
sugar until thick and pale in colour; beat in cocoa. Beat in cooled
chocolate mixture Whip cream and fold into chocolate mixture. Turn
into 8 X 4 inch loaf pan lined with plastic wrap. Cover and refrigerate
for 2 hours. To serve unmould pate and remove plastic wrap. spoon Creme
Anglaise onto dessert plates. Top each with 1/2 inch slice of chocolate
pate. Sprinkle with toasted almonds.
Creme Anglaise
5 egg yolks
2 cups hot milk
1 tsp vanilla.
In bowl beat egg yolks with sugar until thick and pale in colour;
gradually whisk in hot milk. Transfer to very heavy saucepan; cook over
medium heat, stirring constantly with wooden spoon, for 5 minutes or
until thickened slightly and sauce coats the back of a spoon. Be
careful not to boil. Stir in vanilla. Strain through fine sieve into
bowl. Let cool; cover and refrigerate until chilled or for up to 1 day.
Makes about 2 cups.
57
Chocolate Bread
===============
http://www.murrayhill5.net/blog/inmykitchenblog/archives/cat_breads.html
And now for the recipe...

Ingredients
* 2-½ tsp active-dry yeast

* 1-½ cups water
* 3-½ cups all-purpose unbleached flour
* 1-½ tsp salt
* ½ cup currents (optional)
* ¾ hazelnuts, chopped roughly and lightly toasted
* 4 oz bittersweet chocolate chopped roughly
* 4 oz white chocolate chopped roughly
* 2 tbsp unsalted butter soft but not mushy and broken into small peices
* 1 egg beaten extra butter to grease the loaf pan
Method
Sprinkle the yeast into a bowl filled with a ½ cup of the water. Wait 5 minutes, then
stir to dissolve. In a large bowl, mix the flour and salt, make a well in the center of
the flour and pour in the yeast mixture. Mixing the flour, stir in the remaining
water, as needed, to form a soft sticky dough. If the dough gets too wet to work with,
then add more flour sparingly until you have a soft sticky dough, it should not be a
wet globby mess, like mine was the first time. Knead the dough on a lightly floured
surface for at least 10 minutes, until it becomes smooth and elastic. Place the dough
in a bowl and cover with a dish towel. Let it rise for about an hour or until it has
doubled in size. Grease your 9inx5inx3in bread loaf pan with butter and set aside.
After about an hour, punch down the dough, then let it rest for 10 minutes(it's tired,
lol). After 10 minutes add the currents, hazelnuts, white chocolate, bittersweet
chocolate, butter and egg to the bowl and massage the ingredients in- working them
into the dough until somewhat incorporated then turning out onto a lightly floured
work surface and kneading until firm enough to handle and shape, about 3 minutes.
Shape the dough into a fat log, tucking the edges under, and place in your greased
loaf pan (you did grease your pan didn't you?). Cover with a dish towel and let
proof until it has risen, about 30 minutes. It should rise so that it's about an inch
over the rim of the pan.
Preheat the oven to 350° F
Bake in the preheated oven for 45 minutes, until it is golden brown looking. Remove
from oven, let rest in pan for 5 minutes then turn out onto a wire rack and cool.
Whipped up by Deb at 12:31 PM
58
Chocolate Cherry Bread
======================
Posted by Carol:
Chocolate-Cherry Bread
Recipe from: Chocolate! Good Housekeeping Favorite Recipes
by The Editors of Good Housekeeping
Cookbook Heaven
A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart
cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to
give the bread a richer brown color.
Prep: 20 minutes plus rising

Bake: 20 minutes
Makes 2 loaves, 12 slices each
1/4 cup warm water (105 to 115 degrees F)
1 package active dry yeast
3 teaspoons granulated sugar
about 3 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa
1 3/4 teaspoons salt
1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F)
*
4 tablespoons butter or margarine,softened
1 large egg, separated
3/4 cup dried tart cherries

*
3 squares (3 ounces) bittersweet chocolate, coarsely chopped
1 teaspoon water
In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to
dissolve. Let stand until foamy, about 5 minutes.
59
Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside
in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands,
knead several times to combine well.
Turn dough onto lightly floured surface and knead until smooth and elastic, about
10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from
sticking. Knead in cherries and chocolate.
Shape dough into ball; place in greased large bowl, turning dough to grease top.
Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until
doubled in volume, about 1 hour 30 minutes.
Punch down dough.Turn dough onto lightly floured surface and cut in half; cover
dough and let rest 15 minutes for easier shaping.
Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of
dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-
inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise
in warm place until doubled, about 1 hour.
Preheat oven to 400 degrees F.
In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle
loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-
edge razor blade, cut shallow X in top of each loaf.
Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.
60
61
Chocolate Chip Cookies
======================
1/2 cup butter softened
1/2 cup sugar
1/4 cup brown sugar
1 teaspoons vanilla
1 egg
1 cup flour
1/2 baking soda
1/2 teaspoon salt
8 oz chocolate chips (good quality)
3/4 cups chopped walnuts
.
Beat butter, sugar, vanilla and eggs until light and fluffy. Mix flour
with soda and salt and blend into butter mixture.
Stir in chocolate chips and nuts. chill 1 hour.
Drop by tablespoon, 2 inches apart onto ungreased baking sheet. Bake

at 350° for about 10 to 12 minutes. Do not over cook. cookie should
still be slightly unset in the middle.
62
Chocolate Chip Shortbread Cookies
=================================
1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
.
Cream butter and sugar until light and fluffy. Add vanilla, flour,
salt, and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.
Bake at 325° until golden. Do not let brown.
63
Chocolate Mocha Roll/Layer
==========================
This dessert can be prepare ahead and frozen. A few hours before serving, thaw the
cake and make Mocha Cream and then fill, frost and garnish. Adjusted from
Canadian Living Cookbook 1987.
I have made this cake often but have never frozen it.
You have an option with this cake, depending on how you would like it to look. You
can either roll it or cut the jellyroll into three layers and stack. If you are serving a
larger number of guests, cut the jellyroll length wise instead of width for three long
narrow layers.
6 eggs, separated
1 cup granulated sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened quality cocoa powder
Mocha Cream
1 tablespoon instant coffee granules (If you have an espresso machine, you can use
this)
1 tablespoon boiling water
1/3 cup icing sugar
2 tablespoon coffee liqueur (Optional)
(substitute Rum)
Garnish
Chocolate shavings
toasted sliced almonds.
.
Line bottom of 15x11 inch jelly roll pan with foil or parchment paper,
grease foil and sides of pan.
In bowl, beat together egg yolks, and 1/2 cup of the sugar until light
64
and fluffy; blend in vanilla. Stir in flour and all but 2 Tablespoons
of the cocoa; beat until mixed.
In separate bowl, beat egg whites until soft peaks form; gradually beat
in remaining sugar beating until stiff peaks form. fold into batter.
Pour into prepared pan and bake in 325° oven for 25 minutes or until
cake springs back when lightly touched. loosen cake around edges.
Sift remaining cocoa over cake.
Cover cake with clean tea towel, then with an inverted baking sheet;
turn cake over and carefully remove jelly roll pan and foil. Trim any
crusty edges. While hot, roll up cake in towel, starting from long
side. Let cool.
PLEASE NOTE; DO NOT ROLL UP IF YOU ARE GOING TO MAKE THIS

CAKE INTO A
LAYER CAKE.
May be frozen at this point.
Mocha Cream.
In cup, dissolve coffee in boiling water, let cool. In bowl, beat

together cream and icing sugar just until stiff; blend in dissolved
coffee and liqueur if using.
Unroll or slice cake into layers, and spread with two thirds of the
Mocha Cream. Roll up cake or stack and place on nice serving platter,
seam side down. Frost all sides with remaining Mocha Cream and garnish
with lots of chocolate and toasted almonds. Refrigerate until ready to
serve. Makes at least 8 servings depending on how you cut or roll it.
65
Chocolate Strawberry Shortcake
==============================
Source: Bed and Breakfast Guide on Line
2 cups flour
1 tablespoon baking powder
4 Tablespoons unsweetened cocoa
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup chocolate chips
3/4 cup whipping cream with
Topping
Strawberries
Grand Marnier
1 cup Sour cream
1 cup Whipping Cream
1 to 2 tablespoons sugar
Vanilla
.
Place flour, cocoa, baking powder, sugar, salt, baking soda in food
processor, pulse to mix. Cut butter into cubes and add along with the
chocolate chips. Process on pulse to cut the butter and the chips into
the flour mixture.
Place flour mixture into large bowl and add cream. Using a fork toss
until mixture forms a ball. Do not overwork dough. Pat into a circle
about 1 inch thick and cut with 2" biscuit cutter. Place biscuits on
parchment paper, brush with some cream and sprinkle with sugar. Bake in
a 450°F oven for about 15 minutes. Let cool, then cover with plastic
wrap to keep them moist.
Slice strawberries and toss with Grand Marnier.
Mix sugar into sour cream

Whip cream and fold into sour cream
To serve:
66
Split biscuit and place on plate. Spoon some of the sauce on to the
bottom half and top with sliced strawberries. Add another dollop of
cream and place other half of biscuit on top.
67
Chocolate-Sour Cherry Bread
===========================
Source: Nancy Silverton's
La Brea Breads
This isn't a completely weird idea - the Italians have been making chocolate bread
fro years. I started making Chocolate - Sour Cherry Bread a few months after the
bakery opened, when people in the neighborhood were still getting used to my style
of bread. They'd come in, look around, and say, "Do you have anything besides
bread? Anything sweet?"
To them a bakery meant a place to buy cake. This bread is my compromise. It's on
the sweet side, but it's definitely not a cake. I make the bread with a sourdough
starter, though there is some commercial yeast - without it, the cocoa powder would
make the bread too dense. The only real trick to this bread is to buy good
ingredients - especially chocolate, such as Valrhona. I've given the recipe to people
who tried to make the bread with less expensive chocolate, and the results were
disappointing. Also, you need to use an imported dark cocoa powder, otherwise the
colour will be grayish, not as rich and appealing as it should be.
Note: Dried sour cherries are available in health food stores, gourmet markets, and
specialty shops. They're sold sweetened or unsweetened. I prefer unsweetened
though the sweetened are OK too.
Two-Day Bread - First Day
Have ready:
Mixing bowl
Mixer with attachable dough hook,
Rubber spatula, optional
Long-stemmed, instant-read cooking thermometer
Plastic wrap
4 ounces (about ½ cup) cool water, 70°F

1 cake (6 ounce) or 2 teaspoons packed fresh yeast
6 ounces (about 2/3 cup) White Starter
1 ounce (about 5 ½ tablespoons) unsweetened imported dark cocoa powder
2 ounces (about ¼ cup) sugar
10 ½ ounces (about 2 cups plus 2 tablespoons) unbleached white bread flour, plus
extra for dusting
2 ounces (4 tablespoons) unsalted butter, cut into tablespoon-size pieces, softened
1 ½ teaspoons sea salt
3 ounces (about 2/3 cup) dried sour cherries, preferably unsweetened
4 ounces imported bittersweet chocolate, chopped in ½ inch chunks
Vegetable oil
68
Place water, yeast, white starter, cocoa powder, sugar, and flour in the bowl of a
mixer fitted with a dough hook. Mix on low speed for 3 minutes. Adjust the speed
to medium and, with the mixer running, gradually add butter, 1 tablespoon at a
time, scraping the dough down the sides of the bowl as necessary with a rubber
spatula.
When the butter is completely incorporated, add the salt and continue mixing on
medium speed until the dough reaches an internal temperature of 75°F , about 9
more minutes. The dough should be soft and sticky. Add the cherries and chopped
chocolate and mix on low speed just to incorporate, 1 to 2 minutes.
Remove the dough from the mixing bowl and place it on a lightly floured work
surface. Clean the mixing bowl and lightly coat it with vegetable oil. Return the
dough to the oiled bowl, cover it tightly with plastic wrap, and let if ferment at room
temperature just until it shows signs of movement, about 2 hours.
Check the dough, re-secure the plastic wrap, and place the bowl in the refrigerator 8
to 12 hours.
SECOND DAY
Have ready:
Proofing cloth
Dough cutter
Wood board or baking sheet covered with a large flour-dusted proofing cloth or two
1 pound-capacity proofing baskets
Plastic trash can liners optional
Long-stemmed, instant-read cooking thermometer
Baker's peel
Single-edge razor blade
Spray bottle, filled with water
Cooling rack
Dough
Unbleached white bread flour for dusting
Remove the dough from the fridge and take off the plastic wrap. The dough should
have almost doubled in volume and feel spongy and sticky. If it hasn't doubled,
leave the dough out a room temperature covered with a cloth until it has.
Turn the dough out onto a lightly floured work surface and cut it into two equal
pieces with a dough cutter. Slap each piece against the work surface a few times to
deflate. Tuck under the edges of each piece, cover them with a cloth, and let the
dough rest for 15 minutes.
69
Uncover the dough and round each piece into a boule, according to the directions on
page 48. The boules will not be completely smooth because of the chunks of
chocolate.
If you are using proofing baskets, invert each boule, smooth side down, into a
floured basket and sprinkled the surface of the dough with flour. Cover each basket
tightly with plastic wrap.
If you are proofing on a cloth-covered board or baking sheet, invert one boule,
smooth side down, onto the flour-dusted cloth. Pinch the cloth into a deep pleat
along side the boule. (This will separate the boules, help them hold their shape, and
prevent them from sticking together as the proof.) Repeat with remaining boule.
Dust the boules lightly with flour and cover them with a cloth. Slide the board or
baking sheet into a clean plastic trash can liner and close the bag securely.
Let the boules proof at room temperature until they almost double in size and reach
an internal temperature of 64°F 3 to 4 hours.
Preheat oven to 450°F one hour before baking.
Remove the plastic wrap and cloth and lightly dust the boules with flour. Invert the
boules, spaced well apart, onto a lightly floured baker's peel.
With a single-edged razor blade held perpendicular to the boule, slash an X about 2
inches long in the center of each boule, keeping the ends of the cuts ¾ inch away
from the edges. Put one short, straight cut in the center of each V created by the X.
Open the oven door, spritz the oven heavily with water from a spray bottle and
quickly close the door. Open the oven door again, slide the boules onto the baking
tiles, and quickly close the door.
Reduce the oven temperature to 400 °F. Spritz the oven two more times during the
next 5 minutes. Refrain from opening the oven door for the next 20 minutes.
After 20 minutes, check the boules and rotate them if necessary to ensure even
baking. Continue baking for 10 to 15 minutes, for a total of 35 to 40 minutes.
Remove the boules to a cooling rack. The outside of this bread becomes very dark,
almost black, and has no visible signs of fermentation bubbles. Because the dough is
soft, even when it is tapped on the bottom it won't sound hollow. Be careful not to
over bake; the bread will dry out. The interior should have a more evenly
distributed smaller hole structure than those of other breads because of the butter
and chocolate.
70
Christmas Yule Log
==================
3 egg yolks
1/2 cup sugar
1 Tablespoon all purpose flour
1 teaspoon cocoa powder
3 egg whites
Chocolate Butter Cream
1 pound butter (unsalted)

1 1/2 cups sugar
4 egg whites
1/2 cups melted chocolate
.
Cake
heat oven to 400°F
Line jellyroll pan with parchment paper
Beat egg yolks with 1/4 cup sugar. Add flour and cocoa powder. Beat
until smooth. Beat egg whites with 1/4 sugar until stiff. Gently
combine whites into yolk mixture. Spread evenly on parchment paper.
Bake at 400°F for 15 minutes. Tip cake out on to teatowel sprinkled
with icing sugar. Remove paper.
Roll up.
Chocolate butter Cream
Warm egg whites and sugar over low heat. When sugar has dissolved
whisk until stiff. Add butter and mix until creamy. Add melted
chocolate to butter cream.
Unroll cake and spread 1/3 chocolate cream over cake. Roll Up. Cut one
slice off end on an angle. Place on top of log and Spread remaining
butter cream over cake. Decorate with shaved chocolate.
top.
71
Cinnamon Rolls (Buns)
=====================
From Joy of Baking
Dough:
4-1/2 to 5 cups all-purpose " flour
1 Package active dry yeast
1 Cup milk
1/3 Cup "" butter
1/3 Cup sugar
1/2 Teaspoon salt
"3 eggs
Filling:
3/4 Cup packed brown sugar
1/4 Cup all-purpose " flour
1 Tablespoon ground cinnamon
1/2 Cup" butter
1/2 Cup light raisins (optional)
1 Tablespoon half-and-half
1 recipe Powdered Sugar Glaze
Note: I prefer a Cream Cheese icing.
1/4 cup butter

1 cup cream cheese
Cream together and add enough icing/powder sugar to make a creamy icing.
Powdered Sugar Glaze:
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn
syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2
tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls.
.
In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees)and butter is
almost melted, stirring constantly. Add to flour mixture. Add eggs.
72
Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in as much of the
remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a
lightly floured surface. Knead in enough of the remaining flour to make
a moderately soft dough that is smooth and elastic (3 to 5 minutes).
Shape into a ball. Place in a greased bowl, turning once. Cover; let
rise in a warm place till double (about 1 - 1 1/2 hours). For filling,
combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining
butter with a pastry blender until mixture is crumbly. Set aside. Punch
dough down. Turn onto a lightly floured surface. Cover and let rest for
10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over
dough square; top with raisins (if desired). Roll up jelly-roll style;
pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange
dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at
room temperature for 30 minutes. (If you are making the cinnamon rolls
immediately, don’t chill dough. Instead, cover loosely, let dough rise
in a warm place till nearly double, about 45 minutes.) Break any
surface bubbles with a greased toothpick. Brush dough with a
half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till
light brown. If necessary to prevent over-browning., cover rolls
loosely with foil the last 5 to 10 minutes of baking. Remove rolls from
oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a
baking rack and invert again onto a plate. Can drizzle with Powdered
Sugar Glaze. Serve warm. Makes 8 rolls.
73
74
Classic Bran Muffins
====================
Submitted by Janet Kalman Villada on All-Recipes
1 1/2 cups wheat bran

1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease
muffin cups or line with paper muffin liners.
2 Mix together wheat bran and buttermilk; let stand for
10 minutes.
3 Beat together oil, egg, sugar and vanilla and add to
buttermilk/bran mixture. Sift together flour, baking soda, baking
powder and salt. Stir flour mixture into buttermilk mixture,
until just blended. Fold in raisins and spoon batter into
prepared muffin tins.
4 Bake for 15 to 20 minutes, or until a toothpick
inserted into the center of a muffin comes out clean. Cool and enjoy!
75
Cream Puff Ring
===============
Choux pastry
1/2 cup butter

1 cup water
1/4 teaspoon salt
4 eggs
Filling
3/4 cup sugar

1/4 cup all purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 cups whipping cream.
Semisweet Chocolate Glaze
2 squares semisweet chocolate

1 cup icing sugar
3 tablespoons milk
.
In a saucepan over medium heat, bring the water, butter and salt to a
boil. Remove from heat and add the flour all at once. With a wooden
spoon, stir vigorously until mixture forms a ball and leaves the side
of the pan. Add eggs one at a time and beat well after each addition.
(I do this in my KitchenAid mixer). Dough should be smooth and shiny.
Using a large spoon and rubber spatula drop batter onto cookie sheet in
a circle or drop by spoonfuls in to 12 large mounds 3" apart. Bake for
40 minutes at 400°F for the ring, or for about 40 minutes at 375°F for
the individual mounds.
Remove from oven and cut a slit into the sides of each puff and return
to the oven for 10 minutes. Turn off oven and allow the puffs to dry in
oven for 10 minutes.
When puffs are cool, slice top off each and fill with cream filling.
Decorate with chocolate.
If making the large ring, cut top off ring, and remove extra soft
76
interior, leaving a hollow shell. Fill with cream filling and replace
top. Decorate with Chocolate Glaze and add fresh strawberries to the
centre of the ring.
Prepare Filling.
Combine sugar, flour and salt and stir in milk. over medium hat, cook
stirring until mixture thickens and boils, about 10 minutes. Boil for
1 minute longer. In a small bowl beat the 6 egg yolks and beat a small
amount of the milk mixture into the yolks; slowly pour egg mixture back
into milk mixture, stirring. Cook over medium heat, stirring until
mixture thickens and coats the back of a metal spoon. (Do not Boil).
Remove from heat and stir in vanilla. Cover surface with plastic wrap
and chill well. In a small bowl with mixer at medium speed, beat 1 1/2
cups whipping cream until stiff peaks form. Fold gently into the
custard.
To prepare chocolate Glaze
melt 2 squares of chocolate and butter stirring constantly. Add 1 cup

of icing sugar and milk and stir until smooth.
Servings: 8
77
78
Cream Scones
============
2 cups (280 grams) all-purpose flour
1/3 cup (66 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) unsalted butter, chilled and cut into 1/2 inch (1.25 cm) pieces
1 large egg, beaten
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (125 ml) heavy whipping cream
Glaze:
1 large egg, beaten
1 tablespoon (14 grams) heavy cream

.
Preheat oven to 375 °F (190 °C) with rack in center of oven. Line a
baking sheet with parchment paper or lightly spray with a non-stick
vegetable oil. To make the glaze, mix together the beaten egg with the
cream. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut
the butter into small pieces and blend into the flour mixture with a
pastry blender, two knives, or fingertips. This mixture should look
like coarse crumbs. In a small measuring cup, combine the whipping
cream, beaten egg and vanilla. Make a well in the center of the dry
ingredients and add the liquid, stirring with a wooden spoon until the
batter forms moist clumps. The batter will be sticky. Do not over mix.
Gather dough together with your hands and transfer to a lightly floured
surface. Gently knead for about 10 seconds until dough forms a ball
and is smooth. Pat dough
79
80
Creme Anglaise
==============
Source: Julia Child

4 egg yolks
1 3/4 cup boiling milk
Vanilla extract
(Or use rum, kirsch, cognac, orange liqueur, or coffee.
.
Beat the sugar into the egg yolks and continue beating for 2 to 3
minutes until the mixture is pale yellow and forms a ribbon.
While beating the yolk mixture, very gradually pour on the boiling milk
in a thin stream of droplets so that the yolks are slowly warmed.
Pour the mixture into a saucepan and set over moderate heat, stirring
slowly and continuously with a wooden spatula or spoon, and reaching
all over the bottom and sides of the pan, until the sauce thickens just
enough to coat the spoon with a light, creamy layer. DO NOT let the
custard come anywhere near the simmer point. Maximum temperature is
165°F on a candy thermometer. Then beat the sauce off heat for a
minute or two to cool it. Strain it through a fine sieve and beat in one
of the flavourings.
Cover surface with plastic wrap and refrigerate.
If the custard comes to a simmer/boil you will end up with scrambled

eggs instead of a light rich custard.
81
Creme Carmel
============
Sharon's Creme Carmel
1 quart milk
2 vanilla beans split or
3 tsps vanilla extract
2 cups sugar
3 TBSP water
1 drop lemon juice or vinegar
8 large eggs plus,
4 large egg yolks
pinch salt
.
In a large saucepan over low heat scald the milk and vanilla. Remove
from the heat cover and let sit 30 minutes. Then remove beans if
using.Place 1/2 cup sugar the water and lemon juice or vinegar in small
saucepan and cook over low heat until golden.Carefully pour into an 8
cup mold or glass baking dish. Tilt the dish to cover the entire bottom
(not the sides)Let the caramel harden
Meanwhile preheat oven to 300. Place the eggs, yolks, remaining sugar
and salt in a bowl. Wisk until pale yellow, slowly stir in milk until
well blended.
Carefully pour egg mixture into mold.
Place mold in a larger pan and place on the oven rack. Fill larger pan
with boiling water halfway up the mold. Bake for 1 1/2 - 2 hours or
until a knife inserted comes out clean.
Cool, then refrigerate. To serve run a knife around the edge of the
bowl/mold and carefully invert onto a serving dish (caramel side up!)
The caramel is very runny and will run out on to the dish.
If preferred this can be made in individual ramekins.
82
Crepes
======
Source: Pat Davis Cooking School, Grand Rapids.
This recipe can be doubled.
2/3 cups all purpose flour

2 eggs
1/2 teaspoon salt
pinch of sugar
1 1/3 cup of milk
1 1/2 Tablespoon butter, melted
butter or margarine for frying crepes
.
Put all but the butter in a blender and mix until smooth. Add butter
and let set for 30 minutes.
Heat a 6 or 7 inch crepe pan over moderate heat. Film pan with a little
margarine or butter and add enough batter, to film bottom of pan. It
should sputter and form tiny holes as you tilt the pan to cover the
bottom. The thinner the better. When golden underneath, turn and cook
for 20 to 30 seconds, on the second side.
Flip out and stack, one on top of the other, they will not stick,
even if you freeze them with way.
Repeat, greasing the pan and trying until you have finished.
83
Crepes Suzette
==============
1/2 pound of butter
softened
1/2 cup sugar
1/2 cup fresh squeezed orange juice
1/4 cup orange liqueur
1 tablespoon grated orange peel
16 to 18 cooked crepes
2 tablespoons sugar
1/4 cup orange liqueur
1/4 cup cognac
Beat butter with 1/2 cup sugar until very creamy. Slowly add lemon juice, orange
juice and 1/4 cup of liqueur while beating. Stir in orange peel. Refrigerated until
needed. At serving time , heat orange butter in skillet or chafing dish until bubbly.
Dip both sides of crepe in hot orange butter and fold over or roll up; push over to
edge of chafing dish. Repeat with remaining crepes. Sprinkle crepes with 2
tablespoons sugar, poor 1/4 cup liqueur and 1/4 cup cognac into centre of pan. With
long match, ignite mixture. shake chafing dish or skillet with one hand, and with the
other, spoon flaming sauce over crepes. When flames die out, quickly serve crepes
on heated dessert plates; spoon sauce over.
84
85
Croissants - Baking with Julia
==============================
1 oz Fresh yeast
3 ½ c Flour, unbleached all purpose+
1/3 c Sugar
2 ts Salt
1 c Milk
4 ½ Sticks unsalted butter, 1 lb 2 oz, cold-cut into 1/2 inch
2 tb Flour, unbleached all purpose
1 Recipe-croissant dough, well chilled
Flour, for rolling dough
1 lg Egg
FOR THE BUTTER CROISSANTS FOR THE DOUGH: Put the yeast, flour sugar,
salt and 1 cup of milk into the bowl of a mixer fitted with a dough hook. With the
machine on its lowest speed, mix for 1 to 2 minutes, until a soft, moist dough forms
on the hook. If the dough is to dry, add more milk, 1 tablespoon at a time. In most
cases if the dough does need more liquid, it won't need more than about 3
tablespoons, but check carefully as you want all the flour to be moistened. Stop the
mixer and look into the bowl. If the hook has not picked up all the flour from the
bottom of the bowl, add a few more drops of milk. Set the mixer to its highest speed
and work the dough until it is smooth and elastic, no longer sticky and close to the
consistency of soft butter, about 4 minutes. To make certain that all the ingredients
are perfectly blended you can remove the dough from the mixer after 3 minutes,
and then with the mixer on high speed, return plum size pieces to the bowl. The
pieces will remain separate for a short while, then come together, at which time the
dough is ready. Remove the dough from the mixer, wrap it in plastic and put it in a
plastic bag, leaving a little room for expansion. Keep the dough at room
temperature for 30 minutes to give the gluten time to relax; then refrigerate the
dough for 8 hours or ovenight.
FOR THE BUTTER: Attach the paddle to your mixer and beat the butter and
flour on the highest speed until smooth and the same consistency as the croissant
dough, about 2 minutes. Reach into the bowl and poke around in the butter to make
sure that its evenly blended-if you find any lumps, just squeeze them between your
fingers. Scrape the butter onto a large piece of plastic wrap and give it a few slaps to
knock the air out of it. Mold it into an oval 5 to 6 inches long and 1 inch thick, Wrap
it tightly and refrigerate until needed.
At this point the dough and the butter can be frozen; defrost overnight in the
refrigerator before preceding with the recipe.
86
INCORPORATING THE BUTTER: Place the croissant dough on a generously
floured large work surface (marble is ideal(sure!!!)) and sprinkle the top of the
dough lightly with flour. Using a long rolling pin, roll the dough into an oval
approximately 10 inches wide and 17 inches long. Brush the excess flour from the
dough. Center the oval of chilled butter across the oval of dough and fold the top
and bottom of the dough over the butter to make a tidy package. Gently and evenly
stretch the folded layers of dough out to the sides and press the edges down firmly
with your fingertips to create a neatly sealed rectangle. If you own a French rolling
pin (one without handles)now's the time to use it. Hold one side of the dough steady
with your hand and strike the other side gently but firmly with the rolling pin to
distribute the butter evenly. As you hit the dough you will see the butter moving out
into the crevices. Strike the other side of the dough the same way. After pounding
you should have a 1 inch thick rectangle about 14 inches long and 6 inches wide.
Keeping the work surface and the top of the dough well floured, roll out the dough.
If this your first time working with croissant dough, you may want to roll out the
dough just a little to distribute the butter, put it on a baking sheet lined with flour-
dusted parchment paper, cover it with plastic and chill it for 1 to 2 hours first; this
way you won't risk having the dough go soft or the butter seep out. (Each time you
wrap the dough, make sure it's well covered-even a little air will cause the dough to
form an unwanted skin.) If your experienced, feeling courageous or have dough that
is still well chilled, go on to make your first turn.
ROLLING AND FOLDING: Roll the dough into a rectangle 24 to 26 inches long
and about 14 inches wide, with the long side facing you. (You may feel as though
your rolling the dough sideways-and you are.) Brush off the excess flour and,
working from the left and right sides, fold the dough inward into thirds, as you
would a brochure, so that you have a package that's about 8 inches wide by 14
inches long. Carefully transfer the dough to a parchment- lined baking sheet, mark
the parchment "1 turn" so you'll know what you've done, cover and refrigerate for
at least 2 hours. You can freeze the dough after this or any other turn. Thaw
overnight in the refrigerator before proceeding.
FOR THE SECOND TURN: Place the dough so that the 14 inch side runs left to
right. (The dough needs 2 more turns; you've given it one quarter-turn already.)
Making sure the work surface is well floured at all times, roll the dough as you did
before into a rectangle 24 to 26 inches long by about 14 inches wide . (When doing
the second and third turns, you may find that the dough has cracked a little. That's
natural; it's a result of the yeast. Don't worry, just flour the dough and work surface
and keep going.) As you did before fold the dough in thirds. Place it on the
parchment, mark the paper "2 turns", cover and refrigerate for at least 2 hours.
FOR THE THIRD TURN: Start again with a 14 inch side running from your left
side to your right. Roll the dough into a rectangle 24 to 26 inches long by 14 inches
wide. Fold the left and right sides of the dough into the center, leaving a little space
in the centre, and then fold one side over the other as though you were closing a
book. This is the famous double turn, also known as "the wallet". Chilling the
87
dough: Brush off the flour, wrap the dough in plastic and refrigerate for 2 hours. At
this point the dough is ready to be rolled, cut and shaped into croissants.
Storing: The dough can be frozen for up to 1 month. Thaw overnight, still wrapped,
in the refrigerator.
CROISSANTS ROLLING THE DOUGH: Generously flour a work surface.

Position the dough so that it resembles a book, with the spine to your left and the
opening to your right. For easy handling, cut the dough in half horizontally so that
you have two pieces about 7 inches long and about 6 1/2 inches wide: wrap and chill
one half while you work with the other half.
Flour the dough and roll it into a rectangle that's 24 to 26 inches long and 15 to 18
inches wide. This takes a lot of rolling. Keep the work surface and the dough well
floured and have patience. If necessary turn the dough so that the long side runs
from left to right along the counter. Carefully fold the top half of the dough down to
the bottom. The dough is now ready for cutting.
CUTTING THE DOUGH: Working with a pizza cutter or a large, very sharp knife,
cut triangles from the dough. This is done most easily by making a diagonal cut on
the left hand side to get the pattern started; save the uneven piece of dough.
Measure off a 3 to 4 inch base and begin cutting the triangles, always cutting from
bottom to top. You'll have another scrap when you reach the other end-you'll use
these scraps when you shape the croissants. Unfold each pair of triangles and cut
them in half to separate. You should have 10 to 12 maybe 14 triangles; set them
aside while you clear the work surface of all flour. Line two large baking sheets with
parchment paper.
SHAPING THE CROISSANTS: Moisten your hands with a wet towel. Working
with one triangle at a time, gently stretch the base to widen it slightly, then, holding
the base of the triangle in one hand, run the fingers of the other hand down to the
point of the triangle. Use your thumb to pull and stretch the dough until it's almost
twice the original length-have courage and tug; the extra length is what allows you
to make a large croissant with sufficient rolls to show off it's layers of dough. Place
the triangle, point toward you, at arm distance on the work table this will give
enough space to roll the croissant into shape with-out having to lift it in mid-roll)
Pull off a little piece of the reserved scrap dough, mold it into a small football shape
and center it on the wide top part of the triangle-this will help make the "belly" of
the croissant plump. Fold about 1/2 inch of this wide end over itself and press the
ends down once to secure. With you palms and fingers positioned over the flattened
ends of the croissant and the heels of your hands on the flat work surface, roll the
croissant toward you-try to keep your hands moving down and out to the sides as
you roll- ending with the point of the triangle tucked under the croissant. A well
shaped croissant-and it takes practice to achieve one-will sport at least six clearly
accountable sections, or ridges, from rolling. Place the croissants on one of the
baking sheets, leaving room for them to triple in size without touching one another.
88
Repeat with the other half of the dough. Glazing and rising: Give the croissants a
last gentle plumping, carefully turning the ends down and toward the center to
produce the classic croissant shape. Brush the croissants with egg wash and allow
them to rise, uncovered, at room temperature for 3 to 4 hours, until tripled in size
and spongy. (Reserve egg wash, covered in the refrigerator.) The ideal place for
rising is a turned off oven (one with a pilot light is fine) containing a pan of hot
steamy water. To test that they are properly risen, wet your fingers and squeeze the
end of a croissant: It should offer no resistance and feel almost hollow.
Baking the croissants: Arrange the oven racks to divide the oven into thirds, and
preheat the oven to 350 f. Brush the croissants once again with egg wash and bake
for 12 minutes. Rotate front to back and bake another 4 to 6 minutes, until the
croissants are deeply bronzed. Cool on racks. As tempting as they are croissants
should not be eaten as soon as they come from the oven. The dough-and the layers
within need time to set.
.
NOTES:
Pain au Chocolate.
Roll out dough following the same directions as the croissants only
instead of cutting the dough into triangles, make straight cuts. I cut
into 5 strips.
Unfold the dough and cut in half. You should have 10.
I used the Lindt Dark Chocolate 300g size (Gold Wrapper). It is the
perfect size for making 10 Pain au Chocolates. There are 10 rows and
each row weights about one ounce and fits perfectly across the top of
the dough. Place the chocolate across the top edge and roll up. Make
sure that the seam is on the bottom. Place on parchment cover cookie
sheet and brush with egg wash. Let rise until triple in size.
Brush again and bake as per Croissant instructions.
89
90
DRENCHED CRANBERRY CAKE
========================
Lori's DRENCHED CRANBERRY CAKE
2 cups all-purpose flour

1 cup sugar
2-1/2 tsp. baking powder
3 Tblsp. vegetable shortening, melted
2/3 cup milk
1 egg
2 cups fresh or frozen cranberries
Sauce:
1/2 cup (1 stick) unsalted butter
1 cup sugar
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise
Preheat the oven to 350° F. Butter a 9-inch round pan. Sift the flour, sugar, and
baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2
minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan,
smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean.
Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in
the top of a double boiler over simmering water (I just put a small saucepan over an
extremely low flame and dispensed with the double-boiler!) Add the sugar, cream,
and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes.
Remove the vanilla bean. Serve the cake with each individual slice generously with
the warmed sauce. Serves 8.
Source: Very Cranberry , copyright 2003. Posted by Lori at the ths.com Cooking
Exchange.
91
Easy Sticky-Toffee Pudding
==========================
Recipe Number: 299

Contributor: TheFoodWeb
Rating: Recipe Unrated
Rate This Recipe
Review This Recipe
Email Recipe Serves: 6
Calories Per Serving: NA
Preparation Time: 15mins + 45mins cooking
Difficulty: Easy
Print Friendly Version
Recipe is Unreviewed
E-Card Recipe
Ingredients:
For the cake:
110 g/4 oz dark muscovado (soft brown) sugar
175 g/6 oz self-raising flour
125 ml/5 fl oz full-fat milk
1 egg
1 tsp vanilla extract
50 g/2 oz unsalted butter, melted
200 g /8 oz chopped, rolled dates (or prunes) For the sauce:
200 g/8 oz dark muscovado (soft brown) sugar
approx. 25 g/1 oz unsalted butter cut into small pieces
500 ml/1 pint boiling water
.
Cooking Instructions:
Preheat the oven to 190°C/380°F/gas mark 5 and butter a 1 1/2 litre/2
pint capacity pudding dish.
Combine the 100g/4oz dark muscovado sugar with the flour in a large
bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and
melted butter and then pour this mixture over the sugar and flour,
stirring with a wooden spoon to combine. Fold in the dates then scrape
into the prepared pudding dish. This dish rises when cooked – there
should be plenty of room for expansion.
Sprinkle over the 200g/8oz dark muscovado sugar and dot with the
butter. Pour over the boiling water (believe me, it will work!) and
transfer to the oven. Cook for 45 minutes, though you might find the
pudding needs 5 or 10 minutes more. The top of the pudding should be
springy and spongy when it's cooked; underneath, the butter, dark
92
muscovado sugar and boiling water will have turned into a rich, sticky
sauce. Serve with vanilla ice cream, crème fraîche, double or single
cream
Additional Comments:
This is similar to the surprise pudding which, on baking, a layer of
sponge is formed, under which evolves a thick and luscious sauce.
Browse Amazon for books by Nigella Lawson
Servings: 6
93
Espresso-Brownie Chunk Ice Cream
================================
Fatlester - Gardenweb
1/2 pound brownies cut in 1/4 inch chunks

1 cup whole Espresso, French or Vienna roast coffee beans
2 1/4 cups half and half cream
3/4 cup sugar
3 egg yolks
.
Wrap and firmly freeze the brownie chunks
Put the coffee beans on a jell-roll pan and over them with a dish
towel. Using a veal pounder or the bottom of a heavy sauce pan, press
to crush the beans thoroughly. (Do not substitute ground coffee)
Transfer the crushed coffee beans to a medium saucepan. Add the half
and half cream and heat it to simmering. Cover and simmer 10 minutes ,
then set the pan aside, off heat, for 15 minutes longer. Strain the
liquid through a fine sieve into another saucepan, pressing to remove
all liquid from the coffee beans; discard the solids.
Stir the sugar into the strained coffee liquid and heat it to
simmering. Put the egg yolks in a heatproof bowl and slowly whisk in
the coffee liquid (or put the egg yolks in a food processor fitted with
the metal blade and process, pouring in the coffee liquid).
Cool the mixture slightly by stirring in the whipping cream. Set the
bowl over ice or refrigerate until the custard is thoroughly chilled.
(Can cover and refrigerate overnight).
Transfer the custard to the canister of an ice-cream machine. Follow

manufacturer’s directions and churn until the ice cream is half
frozen. Add frozen brownie pieces and continue churning until frozen.
Serve immediately, or transfer ice cream to an airtight freezer
container, seal and keep frozen until serving time. (Can freeze for
several hours).
94
95
Flan (Mexican Custard)
======================
Recipe Number: 18
Contributor: TheFoodWeb
Rating: Recipe Unrated
Rate This Recipe
Review This Recipe
Email Recipe Serves: 6
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Print Friendly Version
Recipe is Unreviewed
E-Card Recipe
Ingredients:
6 dabs brown sugar, about the size of walnuts
1.25 Litre/1 quart milk
100g/1/2 cup sugar (more if you like your custard on the sweet side)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
grated lemon or orange rind (optional)
4 egg yolks, lightly beaten
2 egg whites, lightly beaten
.
Cooking Instructions:
To caramelize custard cups -- Put the dabs of brown sugar in the bottom
of 6 individual cups, one to a cup. Place cups in hot oven. Move the
cups from side to side as sugar melts so the surface of each cup is
covered with melted brown sugar.
For custard -- Combine the milk, sugar, cinnamon, salt, vanilla and
lemon rind and cook over a very low flame, stirring constantly, until
mixture has reached a custard stage. Cool. Combine the lightly beaten
yolks and whites to add a custard. Mix well.
Pour the custard into the little cups and place them in a larger pan
containing hot water. Bake in a slow oven (150C/300F) for about 1 hour
or until a knife inserted in the center of a cup comes out clean. Cool.
Chill several hours before serving.
Serving Suggestions:
96
If you like, pour 6 or 7 tablespoons of warmed brandy or rum over the
cold flan at serving time and ignite when carrying to the table.
Additional Comments:
Coconut Flan: to basic recipe, add 100g/1/2 cup grated canned coconut.
97
Flourless chocolate torte
=========================
From Jessica
The instructions suck. Dave says he makes this in one mixing bowl and one double
boiler (large), and uses the stick blender for both mixing tasks. I used 1/4 cup
espresso and the remainder water. Definitely better for me.
Chocolate Espresso Torte for Passover

1 cup butter or margarine
1 cup sugar + 1 Tbsp. sugar
1 cup espresso + 2 Tbsp. espresso **
16 oz. semisweet chocolate (large package)
6 eggs, plus
6 egg yolks
confectioner's sugar (garnish)
NOTE: can use margarine
**brewed espresso or very strong coffee
Preheat oven to 325 degrees. Grease 9 springform pan. Place wax paper on bottom
of pan.
Grease and flour (use Passover cake meal to dust the pan); set aside.
Place butter, sugar and espresso in the top of a double boiler and heat until sugar
dissolves.
Pour hot liquid over chocolate and stir until dissolved; set aside. Beat eggs and yolks
until frothy; add to the chocolate mixture and pour into pan.
Bake for 1 hour; edges should crack slightly. Remove from oven and cool; cover and
refrigerate. Remove from pan and sprinkle with confectioner's sugar (must be
kosher for passover)
IMPORTANT: this cake is rich and has no flour. It is almost as creamy as

cheesecake.
You should only serve tiny thin slices. When you remove this cake from the oven it
looks like it is NOT set; and it isn't. It MUST go in the refrigerator at least for 12
hours; SO MAKE AHEAD OF TIME.
98
99
Fresh Apple Upside-Down Cake
============================
Karen's recipe (Riverrat)
Southern Living, OCTOBER 2005
Fresh Apple Upside-Down Cake

Prep: 20 min., Cook: 7 min., Bake: 30 min., Cool: 5 min. Tart apples that hold their
shape when cooked, such as Granny Smith, are best for this recipe. A small paring
knife makes quick work of peeling the fruit.
3/4 cup butter, softened and divided

2 cups sugar, divided
3 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
1 cup toasted chopped pecans, divided
2 large eggs
1 teaspoon ground cinnamon
1/2 cup milk
Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium-high heat; add 1 cup
sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn
golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have
softened slightly and juices are thickened and syrupy. Remove skillet from heat, and
sprinkle apple mixture with 1/2 cup pecans. Set aside.
Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy.
Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a
time, beating just until blended after each addition.
Stir together flour, baking powder, and cinnamon; add to butter mixture alternately
with milk, beating at low speed just until blended, beginning and ending with flour
mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture
in skillet.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out
clean. Cool in skillet 5 minutes; invert onto serving plate.
100
101
Fudge - Maple Cream
====================
I kind of winged the recipe. Half of the ingredients were measured the other half
were just added without measuring.
I always add:
1 cup of white sugar

1 cup of brown sugar
a pinch of salt
Then I pour in real maple Syrup out of the jug between a 1/4 to 1/2 cup. Add
between 3/4 and to one cup of whipping cream and about a 1/3 cup of butter.
Bring to a boil. Stir and cook until the mixture reaches the softball stage. ( I don't
use a candy thermometer. Just test by pouring a spoonful into ice cold water.
When it reaches this stage remove from the heat and add some real vanilla extract, 2
to 3 spoons and start beating with a wooden spoon until the mixture starts to
thicken. Pour into a buttered shallow dish and refrigerate until set.
102
103
Gingerbread cake with Lemon sauce/caramel sauce
===============================================
Source: Toronto Star Newspaper
Ingredients:
Cake:
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
2/3 cup brown sugar
1/2 cup molasses
1 egg
2/3 cup boiling water
Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice
.
Directions:
Cake:
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together.
Cream the butter, gradually add the brown sugar and cream thoroughly.
Stir in molasses.
104
Beat egg until thick, and beat into the creamed mixture. Stir in the
vanilla.
Add the dry ingredients to the creamed mixture a third at a time,

mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into
prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.
Lemon sauce:
Combine cornstarch, salt and sugar in a small saucepan. Slowly stir
boiling water into the sugar mixture.
Cook over low heat, stirring constantly, until the sauce is smooth and
thickened. Cover and cook over very low heat or over boiling water in a
double boiler, stirring occasionally, until no raw starch taste
remains, about 5 to 7 minutes.
Remove from heat and stir in butter and lemon rind and juice.
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Mix all the ingredients together and simmer for about 5 or 6 minutes.
Serve over Bread and butter pudding, apple pie and ice-cream, warm
gingerbread, etc..
105
Gingerbread With Warm Lemon Sauce
=================================
1/2 cup sugar
1/2 cup butter or margarine
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg
Lemon Sauce
1/4 cup fresh squeezed lemon juice

1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
.
Preheat oven to 325°F. Grease 8" by 8" baking pan. Line bottom of
baking pan with waxed paper; grease paper.
In large bowl, with mixer at low speed, beat sugar and butter until
blended. Increase speed to high, beat until creamy, about 1 minute.
With mixer at low speed, beat in flour and remaining ingredients. Beat
in 3/4 cup hot tap water until blended. Increase speed to high and
beat 1 minute longer.
Pour batter into pan. Bake 55 minutes or until toothpick comes out
clean. Cool in pan on wire rack 10 minutes. Remove from pan and
discard paper.
Prepare Lemon Sauce.
Mix sugar and cornstarch until blended. Add lemon juice, lemon peel,
water and 1 tablespoon butter. Heat to boiling over medium to high
heat, boil 1 minute. Makes 1 1/4 cups.
Serve cake with warm sauce.
106
Gingersnaps - Extra-Spicy Gingersnaps
=====================================
Posted by:
KarenInSeattle on Thu, Oct 17, 02 at 19:14

1 1/2 teaspoons baking soda
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2
eggs)
.
Combine the flour, baking soda, and

spices in a mixing bowl and set aside.
Cream the butter until smooth and
fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer).
Add the sugars and mix. Add the
molasses and mix. Add the egg whites
in 2 batches, mixing to combine after
each addition. Add the dry ingredients
in three batches, mixing to combine
after each addition.
Heat the oven to 350 degrees F.

Spread a few tablespoons of
granulated sugar on a small plate.
107
Roll the dough into 3/4-inch balls,
then roll each ball in the sugar until
lightly coated. Transfer to parchment
lined cookie sheets, leaving 1-inch of
space between the cookies. Bake until
browned, 8 to 10 minutes. Let cool on
wire racks and store in an airtight
container.
Yield: 60 cookies
108
Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to
brownies.
Recipe from the Nantucket Open House Cookbook.
Crust
1 1/3 cups graham cracker crumbs

1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour
Topping
1 1/2 cups packed brown sugar

1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
2 large eggs beaten
.
Prepare the crust:

Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl
until moist and crumbly. Press the mixture firmly and evenly in the
bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.
Prepare topping:
Stir all the ingredients together until blended. Spread the topping
over the baked crust and bake for 20 minutes. Let cool completely,
then cut into 16 squares.
109
Hot Apple Rum Cake
==================
1 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 medium tart apples finely chopped
3/4 cup chopped pecans/or walnuts
2 tsp. vanilla
Sauce
1/2 cup white sugar

1/2 cup brown sugar
1/2 cup whipping cream
1/2 cup butter
1/4 cup rum
.
Grease 10 inch pie plate
Cream butter with sugar, add eggs and beat well. Sift flour, species ,
soda and salt. Blend into butter mixture. Add apples, nuts and
vanilla. mix thoroughly. Pour in to pie pan. Bake until lightly
brown, about 45 minutes
Serve with sauce.
Sauce Directions
Combined sugars and cream and butter cook on low heat for 10 to 15
minutes. Remove from heat and add rum.
110
Individual Maple Crisp Pie with Crumbled Topping
================================================
Individual Maple Crisp Pie with Crumbled Topping
Yield: 8
By cutting Galette dough into 8 pieces and rolling each individually, you can create
lovely individual galettes. Top with an oat crumble to make even more appealing.
Imagine these with a scoop of maple walnut ice cream.
Ingredients:
Dough
* 2 cups all purpose flour

* 2 tbsp oats
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 cup unsalted butter, cut into pieces and chilled
* 2 tbsp sour cream
* 2 tbsp maple syrup
Filling
* 5 Mutsu (Crispin) or Granny Smith apples

* 1/2 tsp cinnamon
* 1 tbsp butter
* 1 egg, mixed with 2 tbsp cold water, for brushing
Oat Crumble Topping
* 1/4 cup oats

* 2 tbsp all purpose flour
* 1/4 tsp cinnamon
* 2 tbsp brown sugar
* 2 tbsp unsalted butter
Directions:
Dough
1. Preheat oven to 350 F.

2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture
of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it
just comes together. Chill dough for 15 minutes.
111
Lemon - Glazed Lemon Loaf with Rum
==================================
Note: This cake is also nice with the addition of poppyseeds. Make sure the
poppyseeds are not stale.

1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla
Lemon Glaze
4 tablespoons icing sugar (powdered)

2 tablespoons rum
2 tablespoons lemon juice
.
Preheat oven to 350°F. Light grease 3 or 4 loaf pans (depending on
size)
Into large mixing bowl, sift together flour, baking powder, salt and
sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and
vanilla. Add the liquid ingredients all at once into dry ingredients.
Blend just until moistened. Turn into prepared pans and tap pan to
smooth out mixture.
Bake 60 to 65 minutes, or until toothpick inserted into centre comes

out clean. Let cool slightly in pan, and then remove and place on a
wire rack to cool. Poke top in several places with a toothpick and
brush with lemon glaze while still warm.
Glaze, Blend ingredients until sugar is dissolved.
112
113
Lemon Custard Cakes
===================
Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07
I made these today. They're very light! I could have eaten all six of them!
Lemon Custard Cakes
Unsalted butter, room temperature, for custard cups

3 large eggs, separated
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups
and place in a dish towel-lined baking dish or roasting pan.
In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually
whisk in lemon juice, then milk and zest.
With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon
batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with
boiling water to reach halfway up sides of cups. Bake until puffed and lightly
browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly
warm or at room temperature, dusted with confectioners’ sugar. from Everyday
Food
114
115
Lemon Meringue Cream
====================
Meringue
4 egg whites
1 1/4 cup of sugar
1 ts lemon juice
2 ts. icing sugar
Filling
3 Tablespoons cornstarch
1/2 to 2/3 cup sugar (depending on how sweet you want it)
1 cup water
2 teaspoons lemon rind
1/3 cup lemon juice
4 egg yolks
1/2 cup whip cream
whipping cream
kiwi fruit
lemon rind
.
Cut 9 inch circle from a piece of grease proof paper; place on lightly
greased cookie sheet. Brush paper with butter and dust with
cornstarch. Shake off excess.
Combine egg whites in a bowl and beat on high, as whites start to form
peaks, start adding sugar. Beat in until sugar has been incorporated.
Fold in sifted icing sugar. Spread a 1/4 to 1/2 inch layer of meringue
over prepared paper. Pipe remaining meringue around edge to form
shell. Bake in a very low oven - 250°F - for 1 to 1 1/2 hours or until
dry to touch. cool in oven with door open. Remove paper from
meringue, place on serving plate. Spread filling into meringue shell,
refrigerate until set. Decorate with whipped cream and fruits.
Filling
Blend cornstarch and sugar with water, lemon rind and lemon juice.
Stir constantly over low heat until mixture boils and thickens, reduce
heat and simmer for 2 minutes. Remove from heat and stir in egg yolks
116
and butter. Cover top with a piece of plastic wrap and refrigerate
until cold. Fold in whipped cream.
117
Lemon Shortbread Tarts
======================
SHORTBREAD TARTS
1 cup (227 grams) (2 sticks) unsalted butter, room temperature
1/2 cup (72 grams) powdered sugar
1 1/2 cups (210 grams) all purpose flour
1 tablespoon (15 grams) cornstarch or rice flour
CREAM CHEESE FILLING:
One 8-oz. (227 grams) package cream cheese - softened
1-14 ounce (396 grams) can sweetened condensed milk
1/3 cup (83 grams) lemon juice (freshly squeezed)
1 teaspoon (4 grams) pure vanilla extract
GARNISH:
Any combination of berries (blueberries, strawberries, raspberries) or other fruit

such as slices of kiwi.
Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to
produce a more delicate and fragile shortbread.
.
FOR SHORTBREAD TARTS:
Lightly grease or spray with Pam 24 miniature muffin tins

(approximately 1 l/2 inches (3.75 cm) in diameter). Set aside.
of oven.
In the bowl of your electric mixer cream the butter and sugar together
(approximately two minutes). Add the flour and cornstarch and mix just
until incorporated.
Divide dough into 24 even pieces and place one ball of dough in center
of each muffin tin. Bake for approximately 18 - 20 minutes or until
lightly browned. About halfway through baking time, lightly prick each
118
shortbread as they will have puffed up. Check again after another
five minutes and prick again if they have puffed up. Cool shortbread
in pan on a wire rack. When cool remove tarts from pan by using a
sharp knife. These are quite fragile so be careful when removing.
(These may be made in large quantities and frozen.)
CREAM CHEESE FILLING:
In food processor or electric mixer beat cream cheese until fluffy.

Add condensed milk, then lemon juice and vanilla. Process until
smooth.
Fill tart shells with cream cheese filling and refrigerate at least 2
hours before serving to allow flavors to blend. Just before serving
top with fresh cut up fruit.
Makes 24 mini tarts.
The tart shells can be made ahead and frozen. The cream filling can be
refrigerated for 4-5 days.
Adapted from The Best of Bridge Cookbook
119
120
Lemon Tart
===========
Course : Tarts
From: HungryMonster.com
Serves: 8
Ingredients:
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 tart shell -- (9-inch) unbaked
4 eggs
1 Cup sugar
1/2 Cup heavy cream
1/2 Cup lemon juice
1 Teaspoon lemon zest
.
Preparation:
Preheat oven to 400° F. Bake tart shell until set (10 minutes). Place
eggs in a medium bowl. With a whisk or electric mixer, gently stir to
blend yolks and whites. Add sugar, cream, lemon juice and zest. Gently
stir until well combined. (Mixture should not be frothy or have
bubbles.) Carefully pour mixture into the hot tart shell. Reduce oven
temperature to 250 degrees F. Bake for 30-40 minutes until filling is
just set. Do not over bake. Remove tart from oven and let it cool
completely. To serve, cut tart into wedges with a hot knife. Garnish
with candied orange peel or candied ginger if desired.
121
Lemon Tart (Delia Smiths)
=========================
For the pastry base: 6 oz (175 g)
plain flour
1½ oz (40 g) icing sugar
4-1/2 oz (75 g) softened butter
pinch salt
1-1/2 large egg, separated
For the filling: 6-8 lemons

9 large eggs
9 oz (175 g) caster sugar
10-1/2 fl oz (200 ml) whipping cream
To serve: a little icing sugar

crème fraîche
.
Serves 6-8
You will also need a deep, fluted quiche tin with a loose base 9 inches
(23 cm) in diameter and 1½ inches (4 cm) deep, lightly oiled.
To find out more about an ingredient pass the mouse cursor over it. If
the text changes colour you can click on it to find out more.
The best way to make the pastry is in a food processor. To do this
add all the pastry ingredients (except the egg white) to the bowl with
1 tablespoon water and process until it forms a firm dough. Then turn
it out and knead lightly before placing in a polythene bag and leaving
in the fridge for 30 minutes to rest. To cook the pastry base, pre-heat
the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet
inside to preheat as well. Now roll out the pastry as thinly as
possible and carefully line the quiche tin, pressing the pastry around
the base and sides so that it comes about ¼ inch (5 mm) above the edge
of the tin. Then prick the base with a fork and brush it all over with
the reserved egg white, which you should lightly beat first.
Bake on the baking sheet on the middle shelf for 20 minutes, then, as
you remove it, turn the
temperature down to gas mark 4, 350°F (180°C).
To make the filling, grate the zest from 6 of the lemons, and squeeze
enough juice to give 10 fl oz (275 ml). Now break the eggs into a bowl,
add the sugar and whisk to combine, but don't overdo it or the eggs
122
will thicken. Next add the lemon juice and zest followed by the cream,
and whisk lightly. Now pour it all into a 2 pint (1.2 litre) jug.
The easiest way to fill the tart is to place the pastry case on the
baking sheet in the oven, and then pour the filling straight into the
pastry (this avoids having to carry the tart to the oven and spilling
it). Bake for about 30 minutes or until the tart is set and feels
springy in the centre. Let it cool for about half an hour if you want
to serve it warm. It's also extremely good served chilled. Either way,
dust it with icing sugar just before serving and serve with
well-chilled crème fraîche.
123
Ling's Spice Cake
=================
1.5 cups of AP flour, sifted with the following dry ingredients:
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp cloves
1/8 tsp black pepper
1 tbsp cocoa
1/2 tsp. baking soda
Cream 1/2 cup + 1 tbsp butter with 1 cup of sugar, and add 2 eggs, mixing well after
each one.
Alternate dry ingredients into butter with 1/2 cup buttermilk.
Line loaf pan with parchment and oil sides, place in preheated 350 degree oven for
approx. 55 minutes.
The caramel was just sugar, brandy, butter, salt and a bit of cream.
124
Magic Chocolate Balls
=====================
3 (175G) packages of semi-sweet chocolate chips
1 can Sweetened Condensed Milk
1 Tablespoon Vanilla Extract (or rum)
Finely chopped nuts,

Flaked Coconut
Chocolate Sprinkles,
Unsweetened Cocoa
or Icing Sugar
.
In heavy saucepan, over low heat, melt chocolate chips with condensed
milk. Remove from hat, stir in vanilla. Chill for 2 hours or until
firm. Shape into 3/4 inch balls; roll in one of the optional coatings.
Chill until firm.
These can also be frozen.
125
Maple Cream Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
.
Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.
Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.
To make Carmels instead of fudge,
1 1/2 cups brown sugar

1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla
Cook to almost hard ball stage.

Let cool slightly, stir and then pour into butter pan or mini muffin
tins.
126
127
Maple Cream Sauce
=================
1 cup maple syrup
2 Tbs. butter.
1/4 cup undiluted evaporated milk
tiny pinch of salt
Bring Maple syrup and butter to a boil and simmer for 2 to 3 minutes.
Cool and add the evaporated milk. Makes about 1-1/4 cups.
This is nice served with toasted pecans or walnuts. Can be used on
pancakes, french toast, icecream, and bread and butter pudding.
128
Maple Mousse With Walnut Praline
================================
Source: Marg (Friend)
1 Tablespoon Gelatin
1 1/4 cup cold water
2 eggs beaten
1 cup maple syrup
1 Cup whipping cream - whipped
.
Soak gelatin in cold water. Beat eggs and combined with maple syrup in
top of a double boiler. cook stirring constantly over boiling water
until it coats a spoon. Add gelatin and stir until dissolved. Strain if
necessary. Refrigerate until thick. Whip cream until stiff. Whip
gelatin mixture. Fold in whip cream until well combined. Pour into 3
1/2 cup mold and refrigerate until set.
Praline
1 cup walnuts
1 cup white sugar
1/4 cup cold water
toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in
heavy sauce pan and stir until sugar has dissolved. Cook until sugar
turns a golden brown. Add nuts and immediately pour on to a buttered
cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped
praline over each serving.
129
Maple Oatmeal Pastry
====================
Source: Foodtv.ca
Anna Olson
Dough
* 2 cups all purpose flour

* 2 tbsp oats
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 cup unsalted butter, cut into pieces and chilled
* 2 tbsp sour cream
1. Preheat oven to 350 F.

2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture
of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it
just comes together. Chill dough for 15 minutes.
130
Maple Pecan Praline Cheesecake
==============================
Posted by moniqueb (My Page) on
Sat, Mar 10, 07 at 11:42
Here you are!
Actually it was from Coup De Pouce..not Guide Cuisine..

Here it is translated..
CRUST
1/3 Cup softened Butter

1/4 Cup packed brown sugar
1/4 tsp vanilla
1 Cup flour
1/3 cup finely chopped pecans
FILLING
3 Packages softened Cream Cheese..250g each

1 Cup sugar
2 tbsps flour
3 eggs
1/2 cup 10%cream
1/3 cup pure maple syrup
1/3 cup finely chopped pecans
Pralined Pecans..Recipe follows..
Crust prep..
Beat butter till creamy..add brown sugar and vanilla and beat till light..add flour
and mix till granular..add pecans w/ a spoon.
Press evenly in a 9x13 inch pan that you have papered w/ buttered foil while leaving
the long ends out..
Bake in a 325 degree pre-heated oven for ap 12 mins.
Let cool on a rack..
Meanwhile
For the filling..
Using a mixing bowl..beat cream cheese, sugar and flour ..add eggs and incorporate
till homogenous..Incorporate cream..maple syrup and pecans w/ a spoon..Pour into
cooled crust.
131
Bake in a 325 preheated oven for 35-40 mins (it took 35 in mine)..till center is set..
Cool on rack 1 hr..cover w/ saran..chill 4 hrs before cutting in squares and topping
w/ ind.pralined pecans..(I waited 2 hrs)
PECANS
1 3/4 cups (I used 1 and a bit)whole pecans

1/2 Cup sugar
2 tbsps butter
1/2 tsp vanilla
In a large heavy pan .mix all ingredients and cook med-high until the sugar
melts..stirring all the time..reduce heat and continue cooking..stirring w/ a wooden
spoon until the sugar is golden..Spread on a foiled and buttered pan cool and break
ind. pieces..
..decorate.
132
Marble Pound Cake
=================
16 servings
Looking for a cake for a crowd or a bake-sale standout? Consider this large, rich
pound cake, made all the more attractive by the chocolate swirl in it. My preference
is to let this stand overnight at room temperature before serving, so the flavors have
a chance to blend; it will keep at room temperature, if stored airtight, for several
days. Like most pound cakes, this freezes, though freezing can dry it out a bit
I have used both semisweet and bittersweet chocolate for the swirl in this cake.
While the bittersweet does make for a slightly darker chocolate color, bear in mind
that you won't get a really deep chocolate flavor here. Whatever you use, please
make sure it is of good quality. You'll need a stand mixer to make the thick, heavy
batter. A natural with a glass of milk or a cup of tea or coffee.
4-1/4 cups sifted cake flour

2 tsp. baking powder
1/8 tsp. salt
6 ounces good-quality semisweet OR
bittersweet chocolate, finely chopped
1 pound (2 cups or 4 sticks) unsalted butter, softened
3 cups granulated sugar
1 Tbsp. vanilla
10 eggs, graded "large"
2 Tbsp. orange liqueur OR milk
Grated zest of 2 lemons
.
Adjust rack one-third up from bottom of oven; preheat oven to 325

degrees F. Grease a 10 by 4 inch tube pan with solid vegetable
shortening. Line the bottom with a circle of wax paper cut to fit,
grease the paper, then lightly flour the entire inside of the pan
(including the tube), knocking out any excess. Set aside. Sift together
cake flour, baking powder, and salt; set aside.
Place chopped chocolate into small heatproof bowl. Place bowl over
simmering water on low heat (water should not touch bottom of bowl);
stir frequently until melted and smooth. Remove from heat and hot
water; set aside.
133
Fit a stand mixer with paddle beater, if available. In large mixer
bowl, beat softened butter at medium speed until smooth. Add sugar and
vanilla. Beat at a low speed until incorporated, then scrape beater(s)
and bowl with rubber spatula (repeat this scraping often throughout the
mixing process to ensure complete blending of ingredients). Increase
speed to medium; beat for 3 full minutes. At a low speed, add eggs, two
at a time. When all eggs have been added, increase speed to medium once
more; beat for 1 minute (mixture may look curdled now — OK).
At lowest speed, add about half of sifted dry ingredients, mixing only
until blended. Add orange liqueur. Add remaining dry ingredients and
mix in, then remove bowl from mixer and fold in lemon zest with large
spatula. Note: This is a large amount of thick, heavy batter. It may be
necessary to increase mixer speed slightly to get dry ingredients to
incorporate. I always end up removing the bowl from the mixer before
the last of the dry ingredients are blended in completely, adding the
lemon zest, then folding everything together with a large, sturdy
rubber spatula. Batter may still look slightly curdled at this point —
OK.
Measure out a generous 4 cups of the batter and set aside. To remaining
batter in mixer bowl, add melted chocolate (which may still be slightly
warm) all at once; whisk in with large, sturdy whisk.
Place alternating spoonfuls of dark and light batters into prepared

pan. To level batter in pan, grasp pan on opposite sides with both
hands; twist briskly in short, back-and-forth motions. To marble, run a
knife in a circular motion all around the batter in several concentric
circles, going almost down to the bottom of the pan (don't overdo the
marbling). With back of a large spoon, push batter slightly higher onto
pan edges and tube, leaving a "trench" in the middle.
Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 25

minutes. Turn pan back-to-front once about halfway through baking time.
If top of cake begins to become too brown, cover loosely with aluminum
foil. Cake is done when a toothpick inserted into the crack that will
form all around the top emerges with a few moist crumbs still clinging
to it. Do not over bake! My experience with this cake is that it will
pull away from the sides of the pan only after it is removed from the
oven.
Remove to cooling rack; allow to stand 15 to 20 minutes. Carefully

loosen cake from pan edges and tube; invert onto another cooling rack
(be careful! This is a large, tall cake). Re-invert to cool completely
right side up. When completely cool, store airtight. Allow to stand at
134
least overnight before serving. To cut, use a large, sharp, serrated
knife.
135
Marble Swirl Cheesecake Pie
===========================
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter
Filling
2 packages (8 oz each) cream cheese

2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
.
To prepare crust:
In a 9 inch glass pie plate place butter. Microwave on HIGH until

melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir
into the butter. Press on bottom and sides of pie plate. Microwave on
HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are
set, about 2 more minutes. Cool on a wire rack. Set aside
To prepare filling:
In a medium microwaveable mixing bowl place cream cheese; microwave on

MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until
combined. Beat in eggs, one at a time just until incorporated; beat in
vanilla extract; pour into cooled crust; set aside.
In a small microwaveable bowl place chocolate chips; microwave on

MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes.
Drop spoonfuls of chocolate onto cream cheese mixture; using a fork,

swirl chocolate through cheesecake for a marbling effect. Microwave,
uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on
MEDIUM until edges are set but centre wiggles slightly when jiggled,
about another 5 minutes.
Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4

hours.
136
137
Meringue
========
3 egg whites
100 g brown sugar
75 g castor sugar
1 teaspoon corn starch
1 teaspoon vanilla
1 teaspoon vinegar
Beat egg whites until stiff. Add the two sugars and beat until glossy and the
meringue doesn't feel gritty.
Mix the corn starch with the vanilla and the vinegar and beat into the meringue.
Pipe onto a parchment /cookie sheet and bake for at least one hour at 225°F.
Can't find the link for this recipe.
138
Meringue Cups
=============
Source: Party Dish
Meringue Cups
Yield: 36
Ingredients:
Meringue Cups
* 4 x large egg whites

* 1/4 tsp salt (1 mL)
* 1/4 tsp cream of tartar (1 mL)
* 1 cup granulated sugar (250 mL)
Directions:
Meringue Cups
1. Preheat oven to 250 degrees F(130 C).

2. Line two large baking sheets with parchment paper.
3. In a standing or electric mixer, beat whites until foamy. Add salt and cream of
tartar and whip until soft peaks form. Gradually add sugar, beating at high speed
until whites hold stiff, glossy peaks.
4. Spoon half of meringue into pastry bag and pipe cups, starting with a 2-inch
diameter base, and coiling a rope around the base, twice.
5. Bake meringues for 1 hour, turning heat down to 225 degrees F (110 C) if they
begin to brown.
6. Allow meringues to cool in oven with heat off and door slightly ajar.
7. Store cooled meringues in an airtight tin.
139
Meringue Filled With Lemon Cream
================================
Meringue
4 egg whites
1 1/4 cup of fine sugar
1 teaspoons icing sugar
Filling
4 Tablespoons Corn flour

1 cup water
1/2 cup sugar
2 teaspoons grated lemon zest
1/3 cup lemon juice
2 Tablespoons butter
4 egg yolks
1/2 cup thickened cream
Whipping cream
kiwi fruit
lemon rind
Cut 9 inch circle from a piece of grease-proof paper; place on lightly

greased cookie sheet. Brush paper with butter and dust with corn flour,
shake off excess.
Combine egg whites, sugar and lemon juice in mixing bowl and beat with
mixer on high speed for 10 to 15 minutes. Fold in sifted icing sugar.
Spread a 1/4 to 1/2 inch layer of meringue over prepared paper. Pipe
remaining meringue around edge to form shell. Bake in a very low oven
(250°F for 1 to 1/2 hours or until dry to touch; cool in oven with door
open. Remove paper from meringue, place on serving plate. Spread
filling into meringue shell, refrigerate until set. Decorate with
whipped cream and fruit. and lemon rind.
Filling
Blend cornstarch and sugar with water, lemon rind lemon juice in sauce
pan. Stir constantly over low heat until mixture boils and thickens,
reduce heat, simmer stirring one minute. Remove from heat and stir in
butter, and then egg yolks. Cover and cool to room temperature. Stir
in cream. Press a piece of plastic wrap onto surface to prevent skin
from forming.
Meringue shell can be made in advance.
140
Nanaimo Bars
============
The Original Nanaimo Bar Recipe
FIRST LAYER (BOTTOM)
1/2 cup unsalted butter (European Style cultured)

1/4 cup sugar
5 Tbsp cocoa
1 egg, beaten
1 3/4 graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
Directions:
Melt first 3 ingredients in top of a double boiler.

Add egg and stir to cook and thicken.
Remove from heat.
Stir in crumbs, coconut and nuts.
Press firmly into an ungreased 8"x8" pan
.
SECOND LAYER (MIDDLE)
1/2 cup unsalted butter

2 Tbsp and 2 tsp cream
2 Tbsp vanilla custard powder
2 cups icing sugar
Directions:
Cream butter, cream, custard powder and icing sugar together well.
Beat until light.
Spread over bottom layer.
THIRD LAYER (TOP)
4 squares semi-sweet chocolate (1 ounce each)

2 Tbsp unsalted butter
141
Directions:
Melt chocolate and butter over low heat.

Cool.
When cool, but still liquid, pour over second layer and chill in
refrigerator.
142
No-Bake Date Cookies
====================
1/2 butter (1 stick) 8 ounces
chopped dates 1 cup sugar 1 egg,
beaten 1
Teaspoon vanilla 2 cups crispy rice
cereal 2 cups chopped pecans or
walnuts 1
Cup coconut
.
Simmer the margarine, dates, sugar and egg in a saucepan for 10
minutes. Remove from heat. Add vanilla, cereal and chopped nuts. Mix
well. Cool and roll into 2-inch thick logs. Roll logs in coconut. Cool
completely in refrigerator and slice into cookies. - Paulette McConchie
143
O'Henry Bars
============
Source: One of Patty's recipes
18 Graham wafers
1 cup brown sugar
1/2 cup butter
1/2 cup milk
1 cup graham wafer crumbs
1 cup shredded coconut
1/2 cup chopped walnuts/pecans
Icing
2 tablespoons butter (softened)

1 1/2 cup icing sugar
2 to 3 tablespoons milk
.
Light grease an 8 inch square pan. Line with 9 graham crackers. Set
aside
In small sauce pan, combine brown sugar, butter and milk. Bring to a
boil, reduce heat and simmer 2 minutes, stiring often. Remove from
heat. Stir in crumbs, coconut and nuts until well mixed. Pour over
wafers in pan, spreading evenly. Arrange another layer of wafers on
top of filling and set aside.
Icing
Combine softened butter, icing sugar, vanilla and enough milk to create
a spreading consistency. Spread over bars, cover loosely and
refrigerate until firm. Several hours or overnight.
144
Oatmeal - Best Oatmeal Cookies
==============================
1 Cup butter
1 cup sugar
1/2 cup
packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
3/4 Teaspoon baking soda
1/8 teaspoon
baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 1/2 cups rolled oats
.
Preheat oven to 350 Cream butter and sugars together until light and
fluffy. Add egg and beat until smooth. Add vanilla Combined flour,
soda, baking powder, salt, cinnamon and nutmeg. Stir into butter
mixture. Add rolled oats. Roll into small balls (golf ball size) and
flatten with glass dipped in sugar. Bake 10 to 12 minutes or until
bottoms are golden. Cookie should not get brown. Cool on wire rack.
Source: Toronto Star
145
Pate Sucre
==========
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
In a food processor fitted with the steel blade, combine the flour and sugar. Add the
butter and process until the texture resembles fine meal.
In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into
the machine and process until a ball begins to form, using the additional tablespoon
of cream, if necessary. Remove the dough from the machine, and on a lightly floured
surface, press down into a circle.
Wrap in plastic wrap and refrigerate for at least 1 hour.
146
Patty's English Trifle
======================
Cake
1/4 Pound butter
1 cup fruit sugar
2 eggs
2 cups flour
3/4 cup milk
1 Tablespoon Baking powder
2 teaspoon vanilla
Custard
3 egg yolks
1/4 cup sugar
1 Tablespoon Corn Starch
2 1/3 cups milk
1 Teaspoon vanilla
Raspberry preserves
Cream Sherry
Raspberries or Blueberries
Whipping
cream
.
Preheat oven to 350 Cream butter and sugar together until light and
fluffy. Add eggs and beat until smooth. Sift Flour and baking powder
together. Add flour to butter mixture along with milk. Add vanilla.
Pour into buttered 9 X 13 inch pan and bake for approximately 30 to 40
minutes or until golden. Scald milk. Beat egg yolks with sugar and
cornstarch. Add scalded milk to egg mixture. Cook until thickened. Add
vanilla and cool with plastic wrap on surface of custard. This will
prevent a skin from forming. To assemble - Cut cake in half and then
slice horizontally and then spread with raspberry preserves that have
been thinned with Sherry. Cut cake into chunks and place a layer of
cake in Trifle or glass bowl. Sprinkle with Sherry. Pour some of the
custard over cake and add fresh raspberries or blueberries. Repeat the
layers. Refrigerate. For best results, assemble in the bowl one ay
ahead. This allows the custard to meld with the cake. Pipe whipped
cream over surface a few hours before serving. Sprinkle with toasted
sliced almonds. ENJOY!
147
148
Peanut butter and chocolate cookie Tarts
========================================
Dough
3/4 cup butter

3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
Chocolate filling
4 oz semisweet chocolate
1 Tablespoon Milk
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar
.
Cream butter with peanut butter until very smooth. Beat in sugars.
Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix
well. Stir into butter mixture. Press balls of dough into well
buttered mini muffin tins. Each ball of dough should be about 3/4's
the size of the muffin tin - when you intent the centre it should form
the shape of a pudgy little tart shell.
Bake in preheated 350°F oven for 15 minutes or until outside is baked

but inside is still chewy. Do not over bake. Cool five minutes on
rack and then remove from tins. Cool completely.
Filling
Combine chocolate, cocoa, milk and butter in small saucepan. Melt over
low heat. Mix until smooth. Cool. Beat in icing sugar to give
consistency of icing. Pipe about 1 tablespoon of filling into each
tart.
Note: You can spoon the filling in to the centre, but it looks nicer
when piped.
149
Peanut Butter Buckeyes
======================
Source: MaryJane
1/2 cup soft butter
1 pound box powdered sugar
2 cups peanut butter, smooth or crunchy
2 cups rice Krispies
Mix well and shape into 1/2 inch balls.
Melt 12 oz semi sweet chocolate. Dip in warm chocolate mixture. Can be frozen
NOTE: This recipe originally called for melting paraffin wax with the chocolate. I
have made these often and NEVER used the wax.
150
Pear Walnut Coffee Cake
========================
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda
Field, Cyberealm BBS, Watertown NY 1993
Pear Walnut Coffee Cake

Categories: Cakes
Average Rating: (2 votes)
Yield: 8 servings
Ingredients
1/4 c Butter
1/2 c Sugar
1 Egg
1 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sour cream
1 1/2 c Pears, peeled, cored, diced
1 ts Vanilla
------------NUT TOPPING-----------------
1/2 c Brown sugar

3/4 ts Cinnamon
2 tb Soft butter
1/2 c Walnuts, chopped
.
Instructions 1. Cream butter and sugar until light and fluffy. Beat in
vanilla; then egg. Beat until smooth.
2. Mix flour, powder soda, and salt. Add to butter mixture alternately
with sour cream. Mix just to blend after each addition. Fold in pears.
Spread in an 8" greased square pan.
3. Mix brown sugar, cinnamon and the soft butter until well combined.
Stir in the chopped walnuts. Sprinkle the nut topping evenly over the
151
cake.
4. Bake at 350F for 40-45 minutes or until top is well-browned and a

pick comes out clean. Cut into squares and serve warm or at room
temperature.
152
Pearl's Special Chocolate Cake
==============================
From the Toronto Star Newspaper
2 squares unsweetened chocolate

1/4 pound butter
1 1/2 cups sugar
2 eggs
3 heaping tablespoons cream
1 cup milk
1 tsp. baking soda
1 tsp. vanilla
Melt unsweetened chocolate and butter in a double boiler over medium

heat about three minutes. Pour into large mixer bowl. Blend remaining
cake ingredients in the same bowl. Then pour into two, eight inch
layer pans and bake at 325°F for 30 minutes. Let cool before icing.
Icing
5 chunky Neilson Jersey Milk Chocolate bars

2 tsp butter
1/2 cup milk
1 cup shredded coconut
153
154
Pears - GRATIN OF PEARS
=======================
GRATIN OF PEARS
4 slightly ripe pears, unpeeled, preferably Bosc
1 tablespoon butter
Salt
Freshly ground black pepper
4 to 6 tablespoons Dijon mustard
1 1/2 cups heavy cream
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1/2 teaspoon ground mace
1 cup fresh bread crumbs
1/2 cup chopped walnuts or pecans
.
Preheat oven to 325 degrees. Quarter pears lengthwise; core and cut the
quarters crosswise into 1/4- to 1/3-inch-thick slices. Melt butter in a
large skillet over medium-high heat. Add the pears, season with a
little salt and pepper, and toss to coat with the butter. Cook for 5
minutes to soften slightly, tossing often.
Meanwhile, whisk together the mustard and cream. Add thyme and mace and
season to taste with salt and pepper.
Arrange half the pears in a 1 1/2-quart baking dish. Pour over half the
cream mixture. Repeat, using remaining pears and cream. Scatter bread
crumbs and chopped nuts evenly over top.
Bake for 1 hour or until cream is bubbly and reduced and the crumbs are
golden. Remove from oven and let rest 5 to 10 minutes, and serve.
Serves six to eight.
Source: "Side Dishes, Creative and Simple," Deirdre Davis, Chapters,
1997, $14.95
155
Poires Belle Helene
===================
This is a classic French dessert. sometimes plain cake is used in conjunction with ice
cream or pastry cream, but the essential elements of pears and chocolate sauce
remain constant.
6 to 8 ripe Bartlett, bosc, or d'Anjou pears (buy them green, ripen at room
temperature, and then chill when they have turned yellow. Otherwise, you risk
buying a too ripe pear with a dark center)
1 cup sugar and 2 cups water
2" piece of stock cinnamon and 3 to 4 whole cloves
Bring the sugar, water, and spices to a boil and simmer 10 - 15 minutes.
Peel pears with vegetable peeler, leaving stems intact. Immerse in cold water mixed
with 1 tablespoon of lemon juice or vinegar to keep from darkening.
Cook pears in syrup, turning once with wooden spoons to avoid cutting up. After 15
to 30 minutes depending on size and ripeness, test for doneness by piercing with a
skewer. They should be tender. Cool in syrup and then chill. (Save syrup for
cooking squash or sweet potatoes or cooking more pears).
4 Tablespoons unsalted butter (important in chocolate and liqueur combinations)

1 cup sugar
1/2 cup unsweetened cocoa
1 cup milk
1 tablespoon cornstarch dissolved in 1/4 cup cold water
1/4 cup commercial chocolate syrup
1/4 cup creme de menthe, brandy or Triple Sec
.
Dissolve cocoa by slowly adding milk, stirring until smooth.
Melt butter in a heavy saucepan and then add sugar, cooking until it
turns golden. Stir frequently.
Add the milk and do not be badly frightened by the lumps. they will
disappear if you a whisk on them.
When smooth, add the cornstarch and cook to thicken, stirring. Move to
a cool bowl (you will find the pan very hot and apt to stick if you
don't) and when tepid add chocolate syrup and liqueur. Serve at room
temperature.
Assembling the dessert.
Drain the pears and trim the bottoms so they will stand upright on a
156
dessert plate or shallow bowl. Place a scoop of vanilla ice cream next
to the pear. Spoon chocolate sauce over the pear and top the ice cream
off with a chocolate leaf.
To make chocolate leaves, gather some rose or ivy leaves, wash and dry
them. Melt, gently, 1 2 tablespoons chocolate chips in a heavy
saucepan and stir until smooth (can also use microwave to melt). Let
cool a bit to thicken up so you get a heavy layer on the leaf. Then
neatly dip the shiny side into the chocolate, making sure it is well
coated, but not collecting underneath. That makes peeling off later
difficult. Place on a plate, chocolate side up, and chill until firm.
Then, using the stem and a knife point as an aid, peel real leaf away
from the chocolate one. Store in refrigerator until needed.
Variations: A raspberry puree is also nice with the pears.
157
POUND CAKE ELVIS PRESLEY'S FAVORITE
====================================
Posted by: lakeguy35 (My Page) on Tue, Jul 13, 04 at 23:50
Here is the recipe y'all, everyone I have shared this with loves it. I know there are a
lot of recipes floating around out there, but this one is my and many others favorite.
Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo
Mississippi used to bake two loaves of this cake every Christmas and bring them to
Graceland. On a good day, Elvis could eat one all by himself. He shared the other
with his entourage.
ELVIS PRESLEY'S FAVORITE POUND CAKE
3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract
Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and
butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2
half of the flour, then the whipping cream, then the other half of the flour. Beat 5
full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn
temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the
cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and
cool thoroughly. Wrapped well in foil, this cake keeps several days.
158
159
Praline Cheesecake
==================
1-1/4 cup crushed graham crackers
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
2/3 cup evaporated milk Note: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.
Caramel Sauce topping
1 cup corn syrup - dark

1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla
Note: I use my regular caramel sauce instead of the one mentioned above:
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread,
etc..
.
Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch
spring pan.
Bake at 350°F for 10 minutes.
160
Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add eggs and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.
Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.
Make Topping by combining corn syrup, cornstarch and brown sugar in a

small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.
To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.
NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.
(Toronto Star Newspaper: 1981)
161
162
Pumpkin Loaf
============
3 Cups sugar
1 Cup vegetable oil
4 eggs
3-1/3 Cups flour
2 Teaspoons salt
2 Teaspoons cinnamon (or to taste)
1 Teaspoon nutmeg
2 Teaspoons baking soda
2 Cups pumpkin
2/3 Cup water
3 Teaspoons Vanilla
2 bags chocolate chips.
.
Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside.
Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into
sugar mixture alternately with water. Bake at 350 for 1 hour if using
large loaf pans, or for 50 minutes if using smaller loaf pans. Spray
pans with Butter flavoured Pam.
NOTE: The original recipe called for nuts (pecans or walnuts) which I
used. Then I tried it with both nuts and chocolate chips, before
settling on just chocolate chips. I use two bags of good quality
chocolate chips.
163
164
Pumpkin Roll
============
3 Eggs
1 Cup sugar
2/3 Cup pumpkin
1 Teaspoon lemon juice
¾ c flour
2 Teaspoons cinnamon
1 Teaspoon ginger
1 Teaspoon baking powder
1 Teaspoon baking soda
½ tsp nutmeg
1 Cup chopped nuts
Filling
1 Cup powdered sugar
8 Ounces cream cheese
4 Tablespoons Butter
1 Teaspoon vanilla
.
Beat eggs 5 minutes at high speed, adding the sugar, until foamy. Fold
in pumpkin and lemon juice. Sift together flour, cinnamon, ginger,
baking powder, baking soda, nutmeg. Fold into egg mixture. Spread onto
well greased and floured 15 X 10 X 1 inch jellyroll pan. Top with nuts.
Bake at 375 degree for 15 minutes.
While hot , turn cake onto a pastry cloth sprinkled with powdered
sugar. Roll in pastry cloth and let cool.
Beat together filling ingredients. Unroll cake, remove cloth and spread
filling on cake.
Roll filling inside cake. Let stand until cold. Slices better when
frozen, freeze, then remove for several minutes before cutting.
165
PUMPKIN-MAPLE PIE
==================
Pumpkins! They are everywhere now! I once heard that the white ones make the
best pumpkin pie, but have never heard it confirmed. Can anyone comment on this
and the merits of one variety of pumpkin over another for assorted uses?
While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder
how much difference it really makes. Any comments?
Posted by Eileen, (Browntoestoo)
My favorite pumpkin pie recipe is one I found in Bon Appetit:
Favourite Pie crust recipe or
1 Buttermilk Pie Crust Dough disk
1 16-ounce can solid pack pumpkin

3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt
For Maple Whipped Cream:

1 cup chilled whipping cream
3 tablespoons pure maple syrup
.
Position rack in lowest third of oven and preheat to 400°F. Roll pie
crust disk out on lightly floured surface to 13-inch-diameter round
(about 1/8 inch thick). Roll up dough on rolling pin and transfer to
9-inch-diameter glass pie plate. Gently press into place. Trim edges of
crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges.
Freeze until crust is firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans
or pie weights. Fold extra foil gently over crust edges. Bake until
crust is set, about 15 minutes. Remove foil and beans. Cool pie crust
slightly. Reduce oven temperature to 350°F.
166
Whisk all remaining ingredients (except Maple Whipped Cream) to blend
in bowl. Pour filling into crust. Bake until filling is set, covering
crust edges with foil if browning too quickly, about 55 minutes. Cool
completely. (Can be prepared 1 day ahead. Chill.)
Cut pie into wedges and serve with Maple Whipped Cream.
To make Maple Whipped Cream:

Whip cream with syrup in large bowl until soft peaks form. Makes about
2 cups.
Serves 8.
167
Raspberry and Hazelnut Torte
============================
Source: Patty
1 1/4 cup flour

7 tablespoons sugar
1/2 cup hazelnuts finely chopped
1 1/2 cup fresh raspberries
1 1/4 cup whipping cream
2 to 3 tablespoons Kirsch or liqueur of choice. (Grand Marnier)
.
Rub butter into flour until it resembles crumbs.
Add 4 tablespoons of the sugar and the nuts and knead into a firm dough.
Divide into two 7 inch circles and pat on to a parchment covered baking
sheet. Bake at 275°F until golden brown. Let cool
Sprinkle raspberries with remaining sugar.
Whip the cream until stiff and flavour with liqueur
Spread two thirds of the cream on circle and top with most of the fruit
Place remaining circle on top and add remaining cream and raspberries.
168
Raspberry Cake
==============
Raspberry Cake
1985 Canadian Living Magazine
1/2 cup butter

1 cup sugar
2 eggs
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream

1 cup raspberries
.
Heat Oven to 350°F
In a bowl Sift flour, baking powder, soda and salt.
In another bowl Beat butter and sugar until creamy and add eggs. Beat
well.
Add vanilla.
Mix in flour and add sour cream. Fold in Raspberries.
Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until
done.
169
170
Raspberry cream cheese muffin
=============================
myrecipe.org/top/print_detail/57
Raspberry cream cheese muffin

Raspberrymuffin
Raspberry can be changed with blueberry or raisins
DateCreated on : 23-09-2006
Ingredients ( 18 )
* 150g cream cheese (room temperature)

* 150g unsalted butter (room temperature)
* 110g sugar
* 3 eggs
* 120g raspberry
* 30g walnut
* 160g flour
* 1 teaspoon baking powder
Directions
1. Preheat the oven to 180 degree

2. Mix 1 tablespoon flour with the raspberry and set aside
3. Beat the cheese and butter until smooth
4. Add the sugar and beat until fluffy
5. Add the egg one by one and continue beat the mixture
6. Sift the flour and baking powder. Add it into the mixture and mix until blended
7. Place the mixture into the muffin cup and put the berry and walnut on top
8. Bake for 25-30 minutes
171
Raspberry Meringue
===================
Source: Patty
Frozen Meringue Mousse with Raspberry Sauce
Meringue
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
Mousse
1/4 cup icing sugar (powder sugar)
1/4 cup Grand Marnier
Raspberry sauce
4 cups fresh Raspberries

1/3 cup water
1/2 cup sugar
(optional 1 or 2 tablespoons Liqueur)
.
Grease two baking sheets Or cover baking pan with Parchment.
Beat egg whites and add cream of tartar, salt, and gradually beat in
sugar. Beat until Stiff and sugar as been dissolved. Add Vanilla.
Divide into two equal rounds 1/2 inch thick on the two baking sheets.
Bake one hour at 250°F. Do not let brown.
Whip cream with sugar and add Grand Marnier.
Break up meringues into bite size pieces and fold into cream mixture.
cream
Pack into 9 inch lightly greased spring form pan. Freeze overnight.
172
Raspberry Sauce
Place raspberries and water in food processor or blender and purée

until very smooth.Pour puree into a strainer and drain over a bowl,
pressing to remove seeds. Mix in sugar. Whisk in liquor if using. Cover
and refrigerate until ready to use.
To serve:
Remove from Freezer and let sit 10 minutes. Remove from Pan and
decorate with whipped cream and raspberries.
Slice and serve drizzled with Raspberry sauce.
173
Rhubarb - Patt's Rhubarb Cake (Squares)
=======================================
A square or a cake? Who cares! It's delicious cut in squares and dolloped with
cream or ice cream!
Just about my favourite rhubarb recipe...
2 cups flour
1/2 cup butter
1/4 tsp. salt
1 egg, beaten
Mix together with a fork. Reserve one cupful for the top.
Flatten the rest into an 8x8 pan. Cover with
Filling:1 1/2 cups sugar
1/2 cup flour
4 cups chopped rhubarb
1/2 cup melted butter
2 eggs, beaten
.
Mix and pour into pan. Sprinkle with the reserved topping, then sugar
and cinnamon. Bake at 350F for one hour. Cut in squares and serve hot
or cold.
174
Rhubarb Cake With Streusel Topping And Vanilla Butter Sauce
===========================================================
Linda in MO recipes
Recipe By :I adapted slightly from Taste of Home 2002 Annual Recipes, pg. 126
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cake , Cake
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
2 T. butter (no substitutes) -- softened
1 cup sugar
1 egg
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb -- thawed
Streusel Topping:
1/4 cup all purpose flour
1/4 cup sugar
2 T. butter (no substitutes)
Vanilla Butter Sauce:
3 T. butter (no substitutes)
1/4 cup plus 2 T. sugar
1/4 cup plus 2 T. evaporated milk
1 t. pure vanilla extract
.
In a mixing bowl, cream butter and sugar. Beat in egg.
Combine flour, baking powder, baking soda, and salt.
Add to creamed mixture alternately with buttermilk, beating just until

moist.
Fold in the rhubarb.
Pour into a greased 9 inch square baking dish (I used a 9 inch

springform pan and also think you could use an 8 inch square pan).
Combine topping ingredients; sprinkle over batter.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick comes out

clean and the cake is lightly golden brown.
175
For sauce, melt butter, sugar and milk in a small saucepan over about
medium heat. Bring to a boil; cook and stir for 2 to 3 minutes or until
slightly thickened. Remove from heat and stir in vanilla.
Serve the warm sauce over pieces of warm cake.
Serves: 8-10
NOTES : You can double the sauce, if desired.
The original sauce was: 1/2 cup butter, 3/4 cup sugar, 1/2 cup
evaporated milk and 1 t. vanilla.
I think this is good for dessert and also served as a coffee cake.
Leftovers warm well in the microwave.
176
Rhubarb Compote
===============
Party Dish
Rhubarb Compote
Yield: 2
Ingredients:
Rhubarb Compote
* 8 stalks rhubarb, cut into 1-inch (2.5 cm) pieces

* 3/4 cup sugar (175 mL)
* 1/4 cup white wine (50 mL)
* 1/4 cup port (50 mL)
* 1/4 cup orange juice (50 mL)
* 1 x cinnamon stick
* 1 x vanilla bean, split lengthwise
* 3 x cardamom pods
* 3 x pieces lemon peel
* 1 bunch fresh mint
Directions:
Rhubarb Compote
1. In a medium saucepan, combine rhubarb, sugar, wine, port, orange juice,

cinnamon stick, vanilla bean, cardamom pods and lemon peel.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low, cover and simmer for 10-12 minutes, or until
mixture thickens slightly.
4. Remove cardamom pods and lemon peel.
5. Transfer to a bowl and cool.
6. Fill meringue cups with rhubarb compote and garnish with a sprig of mint.
177
Rhubarb Crisp
=============
Food Network TV
1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups

1 cup sugar
1 1/4 cup all purpose flour
1 teaspoon cinnamon
1 cup firmly packed brown sugar
1/2 cup old-fashion rolled oats
1/2 cup unsalted butter (1 stick), melted but not hot
Vanilla ice cream
Topping can be used for apple crisp as well.
.
Preheat oven to 375 degrees F.
In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon
and transfer into four 4-inch individual baking dishes. In a bowl
combine remaining 1 cup of flour, brown sugar, rolled oats, and butter,
mixing well. Sprinkle over the rhubarb mixture and bake for 35 minutes
until topping is golden brown and rhubarb is tender. Serve warm with
vanilla ice cream
178
179
Rhubarb Pie
===========
Source: Madame Benoit
4 cups rhubarb, cut in to 1/2 inch pieces

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
pastry for two crusts
1 tablespoon sugar
.
roll out dough for bottom crust and line pie plate with pastry.
Beat eggs lightly, and then stir in brown and white sugars, flour,
lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips
over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to

350° and move pie to middle of the oven. Continue baking for 25 to 35
minutes.
180
181
Rhubarb Pudding Cake
====================
Ingredients:
4 c. diced rhubarb
1 c. sugar
3/4 c. water
2 Tbl. cornstarch
1/4 c. shortening or butter

1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 c. flour
1/4 tsp. salt
1/2 c. milk
.
Procedure:
Cook rhubarb, 1 cup sugar and 1/2 cup of water until rhubarb is tender.
Dissolve cornstarch in remaining 1/4 cup water and stir into hot
rhubarb mixture until it thickens. Keep sauce hot. Cream shortening and
1/2 cup sugar. Beat in egg and vanilla. Sift together flour, baking
powder and salt. Add alternately with milk to creamed mixture. Pour
batter into greased 9x13-inch glass dish. Spoon hot rhubarb sauce over
batter. Bake at 350 degrees for 40 minutes. Sprinkle with powdered
sugar. Serves 6.
182
Rugelach Recipe
===============
Rugelach Recipe #148315
This is the Barefoot Contessa's recipe. Ina Garten does it best! You can easily
substitute ingredients in the filling. I added mini chocolate chips in place of the
walnuts for half of the filling. Dried cherries and pecans are up next... possibilities
are endless. Expect RAVE reviews - these are fantastic!
by Chef #221488
48
servings
48
Cookies
time to make 1½ hours 1 hour prep
8 ounces cream cheese, at room temperature
1/2 lb unsalted butter, room temperature
1/4 cup granulated sugar, plus
9 tablespoons granulated sugar, for topping
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon, divided
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed
1 egg
1 tablespoon milk, for egg wash
1. Cream the cheese and butter in the bowl of an electric mixer fitted with the
paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla.
With the mixer on low speed, add the flour and mix until just combined. Dump the
dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters,
wrap each piece in plastic, and refrigerate for 1 hour.
2. To make the filling, combine 6 tablespoons of granulated sugar, the brown
sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the
dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.
Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting
the whole circle in quarters, then each quarter into thirds. Starting with the wide
edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet
lined with parchment paper. Chill for 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar
and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes,
until lightly browned. Remove to a wire rack and let cool.
183
184
Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil)
=============================================
Source: South American Recipes
Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil)
Cake Batter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
1 tablespoon baking powder
6 large eggs (at room temperature)
Put all ingredients into a food process or blender and process until the batter is
smooth and well blended.
Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan. Pour the
batter into the prepared pan. Bake on the upper rack in a preheated 350 degree F
oven until golden and a wooden skewer inserted in the center comes out clean, about
15 minutes.
Remove the cake from the oven to a wire rack to cool for 15 minutes. Meanwhile,
make the syrup.
After syrup is made, run a knife around the edges of the cake to loosen it from the
pan. Then turn the cake out onto a large serving platter. Pour the rum syrup over
the cake and allow it to cool.
Serve the sponge cake at room temperature or chilled, plain or with the garnish of
your choice.
Rum-Flavored Syrup
1/4 cup water
1/4 cup cachaça or white rum
Put all ingredients in a small saucepan; bring to a boil over medium-high heat,
stirring occasionally, and then remove from the heat.
Garnish
Fresh fruit, fruit complete or
confectioners' sugar (optional)
If using confectioners' sugar, make sure the cake is cool or it will melt into the cake.
185
186
Santa's Little Walnut Helpers
=============================
posted by Sherry
Recipe and photograph provided courtesy of the Walnut Marketing Board.
Easy cookies perfect for that jolly visitor.
Santa's Little Walnut Helpers
Topping:
1/4 cup sour cream
1 cup chopped California walnuts
Dough:
1/2 cup butter or margarine
1 large egg
1/4 teaspoon granulated sugar
Icing:
1/2 cup powdered sugar
1 tablespoon water
Prepare Topping: In small mixing bowl stir together sugar, sour cream and
cinnamon until smooth. Stir in walnuts; set aside.
Prepare Dough: In mixing bowl bream butter and sugar. Add egg and vanilla; beat
until light and fluffy. On low speed gradually add dry ingredients, beating just until
smooth.
Divide dough into twelve equal parts. Roll dough into balls and place 3 inches apart
on ungreased baking sheets. With your fingertip, make a wide, round depression in
the center of each cookie, reaching almost to the edges and leaving a rim. Fill
depression in cookies with walnut topping, mounding fairly high above rims.
Bake in 350 degree F. oven 15 to 20 minutes, until filling is set. Transfer cookies to
rack to cool.
To make icing, mix powdered sugar and water until smooth. Drizzle over rims of
cookies.
187
188
Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================
2 1/4 cups flour

1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
.
Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.
Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.
189
190
Shire House Cream Cheese Pie
============================
have had this recipe for over 20
years. It was given to my by the
owners of
the Shire House Restaurant which was
just outside of Grand Rapids, Michigan
The restaurant has been gone for
many years. The original recipe calls
for
poached pears but I have used
strawberries as well as apricots
1 8 oz cream cheese
1 French Pie Crust (Pate Sucree)
Honey
sugar
vanilla
6 poached pear halves (substitute other fruit)
orange liqueur
Apricot Preserves
.
Poach Pears or apricots in 1 cup sugar to 2 cups water with 1
tablespoon of lemon added. Cook until tender and cool. Prepare and bake
pie crust. Cool Whip cream cheese with 3 to 5 tablespoons of honey (to
taste). Whip cream with sugar (again to taste) Add vanilla. Fold cream
into cheese and add to cold pie crust. Decorate with pears and brush
with orange liqueur.
191
Shortbread Tart Pastry
======================
SHORTBREAD TARTS
1 cup (227 grams) (2 sticks) unsalted butter, room temperature
1/2 cup (72 grams) powdered sugar
1 1/2 cups (210 grams) all purpose flour
1 tablespoon (15 grams) cornstarch or rice flour
.
FOR SHORTBREAD TARTS:
Lightly grease or spray with Pam 24 miniature muffin tins

(approximately 1 l/2 inches (3.75 cm) in diameter). Set aside.
of oven.
In the bowl of your electric mixer cream the butter and sugar together
(approximately two minutes). Add the flour and cornstarch and mix just
until incorporated.
Divide dough into 24 even pieces and place one ball of dough in center
of each muffin tin. Bake for approximately 18 - 20 minutes or until
lightly browned. About halfway through baking time, lightly prick each
shortbread as they will have puffed up. Check again after another
five minutes and prick again if they have puffed up. Cool shortbread
in pan on a wire rack. When cool remove tarts from pan by using a
sharp knife. These are quite fragile so be careful when removing.
(These may be made in large quantities and frozen.)
192
Shortbread Tarts with Lemon Filling
===================================
Source: Appeal Magazine
Shortbread crust
1-cup butter softened

1/2 cup icing sugar
1 Tablespoon Cornstarch
Filling

1 Tablespoon grated lemon zest
3 eggs well beaten
1/2 cups butter at room temperature
.
Preheat oven to 325°F. Combine shortbread ingredients in the bowl of
an electric mixer. Mix to form dough. Divide dough into 24 pieces.
Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your
fingers to shape it into a shell. Prick the bottom of each tart with a
fork. Bake 10 minutes and then prick bottoms again as the shells puff
up. Bake an additional 10 minutes. Remove from oven and allow tarts
to cool on a wire rack before filling.
To prepare lemon filling, combine juice and zest in a double boiler.

Whisk in sugar, eggs and butter, blending well. Place over gently
boiling water and whisk constantly until mixture thickens. Cool before
using to fill tart shells. Lemon filling can be prepared ahead of time
and stored in the refrigerator.
(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the
eggs and added some of the hot mixture to the eggs to temper before
adding this egg mixture to the pan. I continued to stir over low heat
until the mixture thickened.)
193
194
Shortbreads
===========
300 degrees for 45 - 50 minutes
1/2 c butter
pinch salt
pinch baking soda
1/4 c fruit sugar,(Same as Berry sugar or very fine granulated sugar)
1 c flour
sugar to dredge
.
Mix together Flour, salt and baking soda.
Cream butter and fruit sugar. Add flour mixture and mix well.
Pat firmly into round cake pan. Use tines of fork to make a decorate
edge around the outside of the dough. Now use fork to poke holes all
over surface. (This stops the shortbread from rising up during
baking.. Bake in low oven until just starting to colour. Should not
brown.
Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and
then Cut into wedges while still warm. Do not remove shortbread
wedges from pan until cool.
Note:
This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.
195
196
Silly Toffee Squares
====================
Source Patty
Base
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup butter melted
Toffee Layer
1 can sweetened condensed milk

1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal.
.
Combine all the ingredients for the base and press into an 8 inch
square pan. Bake in a 350°F oven for 10 minutes.
While base is baking make the toffee layer.
In a heavy saucepan combine the condensed milk with the 1/2 cup of
butter and 1/2 cup of brown sugar. Bring the mixture to a boil and
simmer for 5 minutes. Keep stirring as this mixture burns easily.
Pour toffee over the base.
Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies.
Stir to coat well. Use two forks to spread evenly over the toffee
layer. Chill and cut into squares.
197
198
Sour Cream Chocolate Layer Cake
===============================
Maida Heatter’s Book of Great Desserts
3 squares (s ounces) unsweetened chocolate

1/2 cup boiling water
2 cups sifted flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cups butter
2/3 cup light brown sugar, firmly packed
3 eggs
1 cup sour cream
.
Adjust rack to center of oven and preheat oven to 375°F. Butter two 9
Inch round layer cake pans and dust both lightly with fine, dry bread
Crumbs.
In a small heavy saucepan over low heat melt the chocolate with the
boiling water. Stir occasionally with a small wire whisk until smooth.
Set aside.
NOTE: I just poured boiling water over the chocolate and zapped it for
30 seconds in the Microwave.
Meanwhile, sift together the flour, baking powder, baking soda and
salt. Set aside.
In large bowl of electric mixer, cream the butter. Add vanilla,

granulated sugar and brown sugar and beat well, scraping the bowl with
a rubber spatula as necessary to keep mixture smooth. Beat in eggs one
at a time beating well after each.
Stir sour cream and cooled chocolate together until smooth and add to
batter, beating only until mixed.
On lowest speed, add the sifted ingredients continuing to scrape the

bowl with a rubber spatula. Beat only until smooth.
Turn into prepared pans. With rubber spatula spread tops smooth and
then run the batter up on the sides a bit, leaving the batter slightly
lower in the centers.
199
Bake 35 minutes or until tops spring back when lightly touched and
layers come away from sides of pans
Cool in pans for about 5 minutes. Place racks over the cakes and
invert. Remove pans. Cover with racks and invert again to cool right
side up.
Icing/frosting
3 squares (3 ounces) unsweetened chocolate)

2 Tablespoons butter
3/4 cup sour cream
1/4 teaspoon salt
1 pound unsifted confectioners sugar.
In top of small double boiler over hot water on low heat, melt butter
and chocolate together. Stir until smooth and let cool completely.
NOTE: I place the butter and chocolate in a small bowl and microwave on
medium for one minute.
In small bowl of electric mixer at low speed, beat sour cream, vanilla
and salt just to mix. Gradually beat in the sugar, scraping the bowl
with a rubber spatula. When smooth, add cooled melted chocolate and
beat at high speed for 1/2 a minute or until very smooth.
Place four strips of wax paper around the edges of a cake plate to
protect it while icing cake. Place one layer upside down. Spread with
filling. Cover with second layer, right side up so that both bottom
sides meet in the middle. Cover the sides and then the top with
remaining filling and icing, smoothing it with a long, narrow, metal
spatula; then if you wish use the pack of a teaspoon to form swirls and
peaks all over the sides and the top.
Remove wax paper by pulling each strip by a narrow end.
200
Sour Cream Pastry
=================
1/4 cup plus 2 tablespoons sour cream
2 tablespoons ice water
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup chilled butter
1/2 cup chilled solid vegetable shortening
.
Combine sour cream, water, sugar and salt in a small bowl. Cut butter
and shortening into flour, blending until mixture resembles coarse
meal. Add sour cream mixture and stir with fork until dough forms.
Turn dough out onto lightly floured work surface, and form into a ball.
Divide ball in half, and form into flat disk. Refrigerate for 1 hour.
Enough for two crusts.
201
Spicy Candied Walnuts
=====================
These are wonderful and add a little spice to the salad. I made extra and snacked on
just the walnuts.
Spicy Candied Walnuts
Source: www.jsonline.com
1/2 cup sugar

1/2 cup water
1/2 cup walnut halves (I doubled the number of walnuts)
Bring sugar and water to a boil. Add the walnuts and then simmer on low heat for
about 8 minutes or until walnuts start to soften.
Mix together:
1/2 cup sugar

2 teaspoons cayenne pepper
2 teaspoons sea salt
1 teaspoon fresh ground black pepper
Stain the walnuts out of the sugar syrup and toss in the seasoned sugar. I leave them
in the bowl for a few minutes and toss again. Spread on wax paper until cool. Try
not to eat them all. Save some for the salad.
202
203
Sticky Toffee Dessert
=====================
Source: Vancouver Cooks - Chef Rolf Gunter from Rim Rock Cafe & Oyster Bar

1 1/4 cups unsalted butter
2 1/4 cups brown sugar
6 oz. Pitted dates
1 tsp baking soda
1 1/4 cups boiling water
1 tsp vanilla
1 egg
1 1/2 tsp. Baking powder
NOTE: I used Medjool Dates
.
This comforting Pudding lives up to its name! For an extra touch,
garnish dessert with a drizzle of chocolate sauce. Serves 6 to 8.
Note: I used my Caramel sauce over this dessert.
Preheat the oven to 350°F. Line an 8 inch springform pan with

aluminum foil and butter it well.
Place cream, 1 cup of the butter and 1 3/4 cups of the brown sugar
in a saucepan on medium heat. Boil for 5 minutes, until the sauce
begins to turn brown and thicken slightly. Pour half into the
springform pan. Save the rest of the sauce.
Place dates and baking soda in a bowl. Add boiling water, mix and let
cool.
Place the remaining butter , the remaining sugar and vanilla in an

electric mixer. Beat on medium high for about 5 minutes, until well
creamed. Beat in the egg, then stir in the date mixture.
Combine flour and baking powder in a bowl. Fold into the egg mixture
until evenly incorporated. Pour into the springform pan and bake in
the oven for 30 minutes. Turn down the oven to 300°F and bake for 60
minutes, until golden brown and firm when touched lightly.
204
To serve: unmould the pudding, slice it and place on individual
plates. Drizzle with the warmed reserved sauce.
NOTE: I found that this cake cooked much quicker than the time called
for in the recipe. I baked it for 30 minutes at 350°F and then for
another 20 to 25 minutes at 300°F.
Caramel Sauce
=============
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
.
Serve over Bread and butter pudding, apple pie and ice-cream, warm
gingerbread, etc..
205
206
Strawberry Genoise
==================
This cake is from the 1984 Food and Wine Magazine. I have been making this cake
for my DH's birthday since then.
I wish I could figure out a way to show you a picture of this cake. It really is a work
of art and not that difficult, although there are a number of steps. Hopefully the
written explanation will be sufficient.
Recipe for Genoise (Recipe follows)
Genoise
************************************************************
Makes one 10 x 3 inch round layer
1 3/4 cps sifted all-purpose flour

8 eggs, at room temperature
1 1/4 cups sugar
1 teaspoon grated lemon zest
1/4 cup clarified butter, tepid
Filling
1 cup heavy cream chilled

2 tablespoons confectioners sugar
1-tablespoon framboise, raspberry brandy
1 pint coarsely chopped strawberries
sliced strawberries and fresh mint sprigs for garnish
************************************************************
Raspberry Syrup Recipe

************************************************************
1/2 cup sugar

1 tablespoons framboise (raspberry brandy)
In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil
over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from
the heat and let cool for 10 minutes. Stir in the framboise.
************************************************************
.
207
Preheat the oven to 350°. Lightly butter a 10 inch springform pan.
Cover the bottom with a round of parchment or waxed paper. Lightly
butter the paper. dust the entire pan with flour; tap out any excess.
Sift the flour two more times on a piece of waxed paper and set aside.
In a large bowl, combine the eggs, sugar and lemon zest. Set over - not
in - a large saucepan filled one-quarter of the way with hot water.
Warm over low heat, whisking occasionally, until the mixture is smooth
and syrupy, with a deep yellow color and feels warm to the touch, 5 to
8 minutes. Remove from the heat.
In a large mixer bowl, beat the warmed eggs and sugar at high speed
until tripled in volume and holds a ribbon for a full 10 seconds after
the beaters are lifted. (This will take 10 to 15 minutes if you are
using a KitchenAid type mixer or 15 to 20 minutes with a hand beater.)
Sprinkle half the flour on top of the beaten egg mixture. Using a
balloon whisk, fold in the flour lightly but thoroughly, using scooping
and swirling motions and lifting the whisk out of the mixture with each
folding stroke. Pour the tepid butter on top and quickly fold it in,
using the same motion. Spoon the remaining flour on top and fold in
quickly and delicately, with a minimum number of strokes; too much
folding will deflate the batter. Pour into the springform pan and tap
once on the counter to help spread the batter evenly.
Bake in the middle of the oven for 40 minutes to 45 minutes, until the
cake is golden brown on top and a cake tester inserted in the centre
comes out clean.
Remove from the oven and transfer to a wire rack to cool for 5 minutes.
Remove the sides of the pan. Invert to remove the bottom; peel off the
waxed paper. Invert again to let the cake cook right-side up on a wire
rack for 2 or 3 hours.
If making ahead, wrap airtight in plastic and store in a cool dry place
for up to three days or freeze.
Hollow out the cake: Using a pot lid or tart pan bottom as a guide,
centre a 7 inch circle on top of the genoise and with the tip of a
sharp knife, cut down 1 inch deep into the cake and cut around the
circle.
Insert the knife in the side of the cake 1 inch down from the top and
swivel it back and forth, keeping the knife horizontal. The idea is to
remove the 7 inch circle of cake from the top, leaving the sides of the
208
cake intact.
Carefully remove the top of the cake and with the cake cut side up,
trim off enough of the cake to leave an even layer of 1/2 inch thick.
Cut this round into 8 wedges and reserve.
Place the genoise shell on a large serving platter. Carefully hollow

out the inside with a knife, leaving a 1/2 inch layer on the sides and
a 1 inch layer on the bottom.
Cut the insides pieces roughly into 1/2 inch cubes and place them in a
medium bowl. Sprinkle 2 tablespoons of the raspberry syrup on top and
toss to moisten.
Brush the insides of the genoise shell with the remaining Raspberry
Syrup, dabbing generously on the sides and lightly on the bottom. Do
not moisten the wedges.
In a large bowl, beat the cream with 1 tablespoon of the confectioners

sugar and the framboise until soft peaks form. Fold in the chopped
strawberries and the moistened cubes of cake.
Spoon this filling into the genoise shell, spreading it into an even
layer. Arrange the wedges of cake decoratively on top, in a spiral
pattern with the points meeting in the middle. For decoration, slice
whole strawberries almost through to stem and fan out. Place one on the
edge under each wedge and a couple in the middle. Sprinkle with
confectioners sugar and a some sprigs of mint.
209
210
Strawberry Roll
===============
4 Eggs at room temperature
1 teaspoon salt
3/4 Granulated sugar
3/4 cup sifted cake flour
Confectioner's sugar
9 ounces cream cheese, at room temperature
3 Tablespoons sugar
3 tablespoons Grand Marnier
1 Quart strawberries sliced
.
Beat the eggs, preferably in an electric mixer, with the baking powder
and salt until thick and light-coloured, gradually adding
three-quarters cup granulated sugar. Add the vanilla and fold in the
flour.
Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased
and lined with greased paper. Bake thirteen minutes.
Turn from the pan onto a towel that has been dusted with confectioners
sugar. Quickly remove the paper and cut off the crisp edges of the
cake. Roll, jelly-roll fashion, with the towel inside and enwrapping
the cake. Chill
Cream the cheese until fluffy with the Grand marnier and three
tablespoons of sugar. Unroll the cake, spread with cheese and
distribute the sliced berries over the cheese. Roll, jelly-roll
fashion and chill until cold. Serve with additional berries crushed
and sweetened to taste.
Servings: 6
211
212
213
Strawberry Sour Cream Shortcake
===============================
2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
Granulated sugar
1 three ounce package cream cheese
Butter
1 egg beaten
1/2 cup milk approximately
1 quart fresh strawberries
1 cup sour cream
.
Sift together the flour, baking powder, salt and one-quarter cup sugar.
Add the cream cheese and two tablespoons butter, cutting them in with
a pastry blender or two knives until the mixture resembles coarse
cornmeal.
Pour the beaten egg into a measuring cup. Add enough milk to make
three-quarters cup and gradually stir into the flour mixture. Knead
the dough about 20 seconds.
Pat half the dough into a greased round 8 inch cake pan. Brush the
surface with melted butter. pat the remaining half of the dough over
the top.
Bake until done, about 20 minutes. Remove to a cooling rack.
When cake is cold, split the layers apart and place one on a large
serving plate.
Wash, hull and slice the strawberries. Add one-third cup sugar and let
stand 10 minutes. Spoon the strawberry mixture between and oven the
top of the shortcake layers.
Top with sweetened to taste, sour cream.
Servings: 6
214
Tarte au Sucre
==============
Sugar Yeast Cake
This yeast cake with a sugar topping is popular in the North, which is sugar beet
country. you can double the quantity of dough and use half for 'pain brioche', a
rich bread that the French like to toast for breakfast.
1/2 cup light or dark brown sugar
Dough
1/3 cup of milk

1 tablespoon sugar
2 teaspoons yeast
1 1/2 cups flour (more as needed)
2 eggs
3/4 teaspoon salt
.
Make the yeast dough. Put the lukewarm milk in a small bowl, add the
sugar and add the yeast. Leave to proof. Sift the flour on a marble
slab or board and make a well in the center. Add the eggs, salt and
dissolved yeast mixture. Briefly mix the central ingredients then draw
in the flour with both hands, pulling the dough into large crumbs with
the fingertips. Knead the dough for 5 to 10 minutes or until very
smooth and elastic, adding more flour if necessary so that the dough is
not too sticky. pound the butter to soften it thoroughly, then work in
into the dough, slapping the dough on the work surface, just until the
butter is thoroughly incorporated. Transfer the dough to a light oiled
bowl, cover with a damp cloth and let rise until almost doubled in
bulk. Thoroughly butter the pie pan.
Transfer the risen dough to a floured work surface and fold it in

thirds, patting it to knock out the air. flour your hands and flatten
the dough into the base, not the sides of the pan. Let rise for 15
minutes and then spread with soft butter and sprinkle with the brown
sugar. Let rise for 15 minutes and then bake for 15 or 20 minutes in a
400°F oven. Serve at room temperature.
For
Pain Brioche
215
After folding the risen dough in thirds on the floured work surface,
shape into a rectangle and set in a buttered 20 x 10 x 6 cm. loaf pan
and leave to rise for about 30 minutes. Brush with an egg glaze and
bake in 400°F oven for about 30 minutes or until golden brown.
Chocolate Babka
I processed the chocolate just a little to break it up, added some
butter and some powdered sugar and spread it over the dough. Then I
rolled it up and then twisted it before putting it in the buttered loaf
pan. Sprinkled the top with a little streusel topping. Mixed a little
butter, flour and sugar together for the streusel. I didn't measure
anything thing.
216
217
Using same dough
218
Texas Cookies
=============
adapted from one of Lee Bailey's recipes.
1 cup flour
1/2 teaspoon salt
1 stick unsalted butter, softened
2 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
2 cups pecans (halves or chopped)
chocolate chips
.
Preheat the oven to 350
Sift together the flour, baking powder and salt. Set aside.
Cream together the butter and sugar and beat in the eggs, one at a
time. Add the vanilla.
Add the flour, a little at the time. When well mixed, spread on a very
well oiled jelly roll pan. Sprinkle with pecans and cover with
chocolate chips. Bake for about 20 minutes or until the cookies are
almost set. Do not over bake.
Remove from oven and let sit to cool. Cut into squares while still
warm. When cool, remove from pan.
NOTE: The original recipe does not use Chocolate Chips and uses
chopped pecans.
I like to use pecan halves and lots of chocolate chips.
219
Truffle Wrapped Cherries
========================
Source: Recipes Only 1990
The ultimate dream of a true chocophile. A cherry surrounded by a smooth, rich

truffle mixture and tipped in chocolate.
Truffle Mixture
1/3 cup Whipping cream

2 tbsp Butter
2 tbsp Granulated Sugar
4 squares Semi-Sweet Chocolate
24 Maraschino Cherries w/ Stems
Chocolate Coating
6 squares Semi-Sweet Chocolate
Truffle Mixture
Combine cream, butter and sugar; bring to a boil over medium heat. Remove from
heat; add chocolate. Stir until melted. Chill mixture until firm enough to handle, 3
to 4 hours. Wrap each cherry in about 1 teaspoon truffle mixture. Chill
Chocolate Coating
Partially melt chocolate over hot water. Remove from heat and continue stirring
until completely melted. Dip cherries in melted chocolate; place on waxed paper
lined tray. Chill to set chocolate. Makes 24 cherries.
220
221
222
Truffles - Crisp Chocolate Truffles
===================================
1 jar 7 oz marshmallow cream
2 T butter
1 C semi sweet chocolate chips
2 C Rice Krispies
14 oz bittersweet chocolate
2 Tablespoons vegetable shortening
white chocolate chips.

.
In heavy saucepan combine marshmallow creme, butter and chocolate

chips. Cook over low heat until chocolate is melted and mixture is
smooth, stirring constantly. Remove from heat.
Stir rice Krispies into hot mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper lined
cookie sheet. Shape into round balls and Refrigerate about 1 hour or
until firm.
Melt bittersweet chocolate with shortening and dip each chocolate ball
in melted chocolate and place on waxed paper-lined cookie sheet. Melt
white chocolate and place in zip lock bag. Cut tiny hole in corner of
bag and drizzle white chocolate over truffles. Refrigerate until firm.
Place in small candy paper cups.
223
224
Walnut and ricotta Cake
=======================
1 cup of walnut pieces Lightly toasted
2/3 cups sweet butter, softened
2/3 cups sugar
5 eggs separated
finely grated rind of one orange
2/3 cup of ricotta cheese
6 tablespoons flour
To Finish
4 tablespoons apricot jam

2 tablespoons orange brandy
2 ounces of semi-sweet chocolate coarsely grated.
.
Grease and line the base of a deep 9 inch round, springform pan
Coarsely chop and light toast the walnuts.
Cream together the butter and 1/2 cup of the sugar until light and
fluffy. Add the egg yolks, orange rind, ricotta cheese, flour and
walnuts and mix together.
Whisk the egg whites in a large bowl until stiff. Gradually whisk in
the remaining sugar. Using a large metal spoon, fold a quarter of the
whisked whites into the ricotta mixture. Carefully fold in the rest of
the whisked whites.
Turn the mixture into prepared pan and level the surface. Bake for
about 30 minutes until risen and firm. Allow the cake to cook in the
pan.
Transfer the cake to a serving plate. Heat the apricot jam in a small
saucepan with 1 tablespoon of water. Strain and stir in the brandy.
Use to coat the top and sides of the cake. Scatter the cake generously
with the grated chocolate.
225
Walnut Bread From Southern Burgundy
===================================
Jane Grigson's Walnut Bread From Southern Burgundy
James Beard - Beard on Bread
This recipe comes from a delightful cookbook called Good Things by an English
writer, Jane Grigson's, who has a fine palate and the ability to evoke vivid pictures
of food. It makes one of the most attractively flavoured and textured breads I have
eaten in a long time. If you can't find walnut oil, you can use a fruity olive oil.
Baked in intriguing small, round loaves, it is light and has a pleasant crust, delicious
"nose," and a delicate onion flavour. It's good with broiled or roasted meats, or
with some cheeses, notably goat.
5 cups all purpose flour (preferably unbleached)

1 Tablespoon salt
2 tablespoons sugar
2 packages active dry yeast
2 cups warm milk
1/2 cup walnut oil or 8 tablespoons (1 stick) butter, melted but cool
1/2 cup walnuts, roughly chopped
3/4 cups onion, finely chopped
Sift flour, salt, and sugar into a warm bowl. Dissolve the yeast in ½ cup of warm
milk, and pour it into the middle of the flour, together with the walnut oil (or butter)
and the rest of the milk. Knead well until the dough is firm and blended into a
smooth, springy ball (about 10 minutes). Leave in a warm place to rise for 2 hours
(or in a cool place overnight) Punch down the dough, mix in the walnuts and onion,
shape into four rounds, and leave on a greased baking tray to rise for 45 minutes.
Bake at 400°F for 45 minutes, or until the loaves sound hollow when tapped
underneath
226
227
Warm Lemon Sauce
================
Lemon Sauce

1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
.
Prepare Lemon Sauce.
Mix sugar and cornstarch until blended. Add lemon juice, lemon peel,
water and 1 tablespoon butter. Heat to boiling over medium to high
heat, boil 1 minute. Makes 1 1/4 cups.
228
White Chocolate and LEMON POUND CAKE
=====================================
Source: The Sentinel
1 cup (6 Ounces of Quality white Chocolate, broken into pieces
2-1/2 cups all-purpose flour

1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
3 large eggs
3-4 tablespoons grated lemon peel
(about 3 medium lemons)
1-1/3 cups buttermilk
1-1/2 cups powdered sugar
1/4 cup fresh lemon juice
(Note: I used Callebaut White Chocolate and I used a combination of sour cream
and heavy cream rather than the buttermilk.
.
Preheat oven to 350 degrees. Grease and flour two 6-cake mini Bundt
pans. Melt morsels in medium, uncovered, microwave-safe bowl on
Medium-High (70%) power for 1 minute; stir. Morsels may retain some of
their shape. If necessary, microwave at additional 10-15 second
intervals, stirring just until melted; cool slightly. Combine flour,
baking powder and salt in small bowl. Beat butter, sugar and vanilla
extract in large mixer bowl until creamy. Beat in eggs one at a time,
beating well after each addition. Beat in lemon peel and melted
morsels. Gradually beat in flour mixture alternately with buttermilk.
Pour into prepared mini Bundt pans. Bake 20-25 minutes or until wooden
pick inserted in cakes comes out clean. Cool in pans on wire racks for
10 minutes. Combine powdered sugar and lemon juice in small bowl. Make
holes in cakes with wooden pick; pour half of lemon glaze over cakes.
Let stand for 5 minutes. Invert onto serving platter. Make holes in top
of cakes; pour remaining glaze over cakes. Cool completely before
serving.
Yield: 12 mini cakes
229
230
White Chocolate Cream cheese Raspberry Tart
===========================================
Shortbread Tart Pastry

======================
1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
Place the flour and icing sugar in the bowl of a food processor. Cut the butter into
pieces and add to the bowl. Using the pulse function process the mixture until it
forms a ball.
White Chocolate Cream Cheese Filling
8 ounces white chocolate melted

(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in
between. Chocolate should not be hot.
8 ounces cream cheese room temperature

2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries
(enough filling for two pies)
Preheat oven to 425°F.
Prepare the crust first.
Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until
crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.
Lower the temperature to 350°F
231
Filling
Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate, cream and vanilla.
Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is
set.
Let cool on rack. May be decorated with melted chocolate.
232
233
White Chocolate Crème Brûlée
============================
Posted on Food Network Canada
Anna Olson's White Chocolate Crème Brûlée
Yield: 4 5-oz servings
Ingredients:
1 cup whole milk
1/2 vanilla bean
4 oz. white chocolate, chopped
6 egg yolks
2 Tbsp sugar
superfine sugar (fruit sugar), for torching
.
Directions:
1. Preheat oven to 350º F and place 4 5-oz ramekins into a baking dish
with at least a 2-inch lip.
2. Heat milk with scraped seeds and pod of vanilla bean to just below a
simmer.
3. Remove from heat, remove vanilla pod and whisk in chocolate until
melted.
4. In a separate bowl, whisk egg yolks and sugar. Slowly pour in milk
mixture, whisking constantly until all milk has been added.
5. Strain and then pour mixture into ramekins. Take custards to oven
and, resting pan on open oven door pour boiling water around ramekins,
coming up halfway. Place dish in oven and bake for 35 to 45 minutes,
until custard does not jiggle when gently moved.
6. Let cool and set in water for 10 minutes, then remove to cool to
room temperature. Chill, covered with cling wrap for at least 4 hours
before serving.
7. To brûlée custards, sprinkle an even layer of superfine sugar over
the tops of the custards. On a medium setting using a small butane
torch, move the flame back and forth across the sugar, until it turns
light brown in colour and a hardens with a "glass-like" top. Serve
custards immediately. If you don't have a torch, either place custards
under a broiler or simply heat the back of a metal serving spoon on
direct heat (stove burner) and touch sugar with hot spoon. The look may
not be quite the same, but the taste is!
234
White Chocolate Mousse
======================
White Chocolate Mousse
4 extra large eggs, separated

Source: Artesa Winery
10 oz. heavy cream

5 oz. white chocolate
1 tablespoon Frangelico liqueur
2 1/2 oz. superfine sugar
1/2 teaspoon cream of tartar
.
Melt chocolate in a double boiler on low heat. Do not let the chocolate
pan touch any hot water. Whip egg whites with sugar and cream of tartar
until firm and smooth. Whip the cream until it is firm. Fold the melted
chocolate, egg yolks, and Frangelico until fully combined. Fold
chocolate mixture into egg whites until nearly blended. Then fold in
whipped cream. Chill the mousse several hours. Serve with fresh
strawberries.
Yields 4 portions.
235
White Chocolate Rice Pudding
============================
White Chocolate Rice Pudding
Source QVC Shopping site (Pressure cooker recipes)
Ingredients:
2 cups milk
2 cups heavy cream
2 cups water
1 Tbsp. butter
½ cup sugar
1 ½ cups long grain white rice
1 cinnamon stick
1 vanilla bean, split open
1/8 tsp. grated nutmeg
8 oz. white chocolate, chopped
3 Tbsp. hazelnut liqueur
½ cup hazelnuts, toasted and chopped
Directions:
1. Place the milk, heavy cream, water, butter, sugar, rice, cinnamon stick, and split
vanilla bean into the pressure cooker. Stir well to ensure that the vanilla seeds are
dispersed throughout.
2. Put the lid on the insert and bring the cooker to high pressure for 8 minutes.
Release the pressure manually.
3. Using the “Steam” function, simmer the rice pudding, stirring regularly for 5
minutes or so until the pudding thickens up. (If you want a thicker result, let the
rice pudding sit for a while, or even overnight in the fridge.) Remove vanilla bean.
Finally, stir in the white chocolate, nutmeg, and hazelnut liqueur. Add the toasted
chopped hazelnuts just before serving as a garnish.
236

Thibeault&#39;s Table Desserts

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Thibeault&#39;s Table Desserts

Hochgeladen von

Copyright:

Verfügbare Formate

THIBEAULT’S TABLE

(5) ALMOND CAKE FROM ALBUFEIRA, PORTUGAL

1 Cup all purpose flour

1/3 Cup melted butter cooled to room

Hot Almond Syrup

3/4 cup granulated sugar

Edited: January 22nd, 2006

Pastry to line 6 large muffin tins

5 Granny Smith Apples

4 Tablespoons brown sugar

1 cup brown sugar

(Option) Make in small tart tins rather than muffin tins.

Bring all ingredients to a boil and simmer for a few minutes.

Remove from heat and add some vanilla.

(Option) add rum.

1/2 cup butter

1/4 cup sugar

1/2 cup apple jelly.

To make the custard:

Source: Savoring Italy by Michele Scicolone

1/2 cup plus 1 tablespoon unsalted butter

Note: I used Red Delicious Apples

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire

Just before serving, place confectioners sugar in a small sieve and

Preheat oven to 375°F

1/3 cup butter

Stir in until crumbly a mixture of:

Arrange in prepared casserole

6 peeled and sliced apples

Sprinkle with crumbs. Bake in preheated oven for 40 minutes or until

Adapted from The Cuisine of the Rose

2 1/2 teaspoons dry yeast

2 Tablespoons butter softened

Preheat oven to 400°

Bake for 15 to 20 minutes.

Farm Journal Cookbook (1972 Edition)

Pastry for 2 crust pie

Note: I substitute cream for the hot water*

1 cup (140 grams) all-purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1/3 cup (66 grams) granulated white sugar

1/2 teaspoon (2 grams) ground cinnamon

1/3 cup (35 grams) sliced almonds

FILLING: In a food processor process the cream cheese until smooth.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to

Optional: Caramel Sauce and Ice cream

Ingredients: - 1/4 cup (1/2 stick) butter

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Canadian Living Magazine, August 1983

1/4 cup melted butter

Printed from COOKS.COM

1 pkg. active dry yeast

3 cups blueberries, fresh or frozen, unsweetened

2 1/2 cups rolled oats (NOT Instant)

3 cups fresh blueberries

pastry for double crust

Individual Blueberry-Coconut Pound Cake Muffins

1/2 cup (1 stick) unsalted butter, softened

1/3 Cup butter

1/2 cup sugar

1 to 1 1/2 cups sugar

Thibeault's Table Desserts

Thibeault's Table Desserts