Archive for the ‘Cake’ Category
Strawberry Icebox Cake
February 19th, 2010 | 
Author: 
Ingredients
1 (10-inch) Angel Food Cake, page 156
1/2 cup unsalted butter, softened
2 cups unsifted powdered sugar
3 egg yolks
1/3 cup fresh orange juice
3 to 4 cups fresh strawberries
1 pint whipping cream (2 cups)
2 tbsp powdered sugar
1 tsp vanilla extract
Preparation
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Hummingbird Cake
Ingredients
Cake
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cup mashed bananas
1/2 cup chopped pecans
Cream Cheese Frosting
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Earthquake Cake
Ingredients
1 cup pecans, chopped
1 cup coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) package cream cheese
1 box confectioners sugar
Preparation
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.
Mushroom Phyllo Tarts
Ingredients
3/4 cup dairy sour cream
1 (3 oz) package cream cheese, softened
1/4 cup dry bread crumbs
1 tbsp dried dill weed
1/2 tsp salt
1-2 tbsp lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole
Preparation
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Caramel Almond
Ingredients
1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
Pinch of salt
1 tsp vanilla
Toasted almonds
Preparation
In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn’t splash on you.) Stir until dissolved. Bring to boil and cook until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix well. Pour cream slowly over egg yolks, stirring constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream maker according to instructions. Serve topped with remaining caramel syrup and toasted almonds.
Arizona Sunset Cheesecake
Ingredients
| Shortbread Crust | Cranberry Glaze Filling | White Chocolate Filling | Candied Orange Topping |
| 1 1/2 cup Flour | 1 can Whole berry cranberry- sauce OR 2 cups cranberry orange relish | 1 1/2 cup Fresh orange juice | 4 cup Water |
| 1/2 cup Finely ground pecans | 2 tbsp Sugar | 1-3 Inch x 1 inch piece- of orange peel (orange part only) | 2 cup Sugar |
| 1/3 cup Sugar | 1 tbsp Cornstarch | 4 (8 oz) packages cream cheese | 3 Seedless oranges (unpeeled)- cut into paper-thin slices |
| 1 large Egg, separated | 1 tbsp Grated lemon zest | 2/3 cup Sugar | |
| 1/2 cup Butter, softened | 1 tbsp Lemon juice | 1 tbsp Grated orange zest | |
| 2 tbsp Cranberry Liqueur | |||
| 8 oz White chocolate, melted | |||
| 4 Eggs |
Whipped Cream to garnish
Preparation
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Pumpkin Cheesecake
Ingredients
Crust
1 1/2 cups graham crumbs
5 tbsp butter, melted
1 tbsp sugar
Filling
3 − 8oz packets cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Whipped Cream
Preparation
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Victoria Sandwich
Ingredients
4 eggs, medium size
9 oz margarine/butter
9 oz Castor sugar
9 oz self raising flour
1/2 tsp of vanilla essence
Strawberry Jam
285ml fresh Double Cream
1 tsp Caster Sugar
Preparation
Preheat the oven to 190 degree C (375 degree F). Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inches in diameter). Put the Margarine in a bowl and beat until it is soft and creamy, add the 9 oz. sugar and continue to beat until the mixture is light and fluffy. Beat in eggs one at a time and mix very thoroughly, add in vanilla essence and mix. Sift in the flour slowly, folding into the mixture with a metal spoon. Divide the mixture equally between the two sandwich tins, place in center of oven and bake for 30 minutes; until sponge is well risen. Remove from oven and allow to cool for 5-10 minutes in the tin. Remove from tin, and allow to cool down fully. When sponge is cold take one and turn it upside down on a serving plate, spread evenly with Jam, and place whisked cream on top Cover with second sponge, and sprinkle with 1tsp caster sugar.
Fish Cakes
Ingredients
1 lb potatoes, peeled and chopped
1 lb cod Fillet
1 pint Milk
1/2 pack parsley, finely chopped
Salt and freshly ground black pepper
1 oz plain flour
2 large eggs, beaten
4 oz dried natural breadcrumbs
Vegetable oil for shallow frying
Lemon wedges to garnish
Green Sauce
1 oz butter
3 tbsp cornflour mixed with 3 tbsp water
1 oz capers
1 oz gherkins
2 tbsp parsley, chopped
2 spring onions, chopped
Preparation
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Banana Spice Cake
Ingredients
1/2 cup butter (1 stick) softened at room temperature
1/2 cup cream cheese (full fat) − softened
1 cup granulated Splenda
1/2 cup Diabeti Sweet
1 tsp brown sugar
5 eggs, at room temperature
2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp ground cloves
2 tsp sugar free banana extract
1 tsp sugar free vanilla extract
Preparation
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