spoon

Very Chocolate Ice Cream

0

Category:

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
4 Hrs 20 Min
 

Servings

 
Original Recipe Yield 8 (1/2 cup) servings
 

Ingredients

  • 3/4 cup sugar
  • 1 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 3 egg yolk, lightly beaten
  • 2 ounces semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Directions

  1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutritional Information

Amount Per Serving  Calories: 352 | Total Fat: 26.7g | Cholesterol: 161mg
 

Mandarin Orange Cake I

0

Category:

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
2 Hrs 
 

Servings

 
Original Recipe Yield 1 - 9x13 inch cake
 

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 cup vegetable oil
  • 1 (11 ounce) can mandarin orange segments
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 (3.5 ounce) package instant vanilla pudding mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Nutritional Information

Amount Per Serving  Calories: 337 | Total Fat: 19.9g | Cholesterol: 48mg

Southern Red Velvet Cake

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Category:

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
2 Hrs 45 Min

Servings

   
Original Recipe Yield 1 - 9 inch cake
 

 

Ingredients

  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavored extract
  • 3 tablespoons cocoa powder
  • 1/2 ounce red food coloring
  • 2 1/2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon distilled white vinegar
  •  
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter
  • 1 cup white sugar
  • 1/2 cup shortening
  • 2 teaspoons vanilla extract
  • 2 teaspoons butter flavored extract

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  2. Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutritional Information

Amount Per Serving  Calories: 390 | Total Fat: 19.9g | Cholesterol: 44mg
 

Red Velvet Cake II

0

Category:

 
 
Prep Time:30 Min
Cook Time:30 Min 
Ready In:1 hr 30 Min

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 2 ounces red food coloring
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
  2. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
  3. Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
  4. Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

Nutritional Information

Amount Per Serving  Calories: 693 | Total Fat: 37.1g | Cholesterol: 77mg

Red Velvet Cake I

0

Category:

 
 
Prep Time:15 Min
Cook Time:35 Min 
Ready In:55 Min
 

Ingredients

  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon white vinegar
  •  
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract

Directions

  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
  2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Nutritional Information

Amount Per Serving  Calories: 513 | Total Fat: 25.7g | Cholesterol: 78mg

Scrumptious Strawberry Shortcake

0

Category:

Prep Time: 25 Min
Cook Time: 20 Min
Ready In: 55 Min
Servings (US) : 12


Ingredients

    * 3 cups all-purpose flour
    * 1/4 cup white sugar
    * 4 teaspoons baking powder
    * 3/4 teaspoon cream of tartar
    * 1 cup butter
    * 2/3 cup heavy cream
    * 1 egg, beaten
    * 3 cups sliced fresh strawberries
    * 3 tablespoons white sugar

Directions

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
   3. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
   4. Let shortcakes cool before splitting and filling with sugared berries.

   4.  Let shortcakes cool before splitting and filling with sugared berries.


Nutritional Information open nutritional information:

Amount Per Serving  Calories: 344 | Total Fat: 21.1g | Cholesterol: 76mg.

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Iced Terrine of Fig and Ginger (Nougat Glacé aux Figues et Gingembre)

0

Category:

The frozen terrine may be served as is but looks beautiful garnished with fresh berries, orange slices, or fresh figs or cherries.

Ingredients:

  • 7 Tbs. superfine sugar
  • 5 Tbs. water
  • 4 egg yolks
  • 6 plump, moist dried figs, each cut into
      3 or 4 pieces
  • 2 Tbs. candied ginger, coarsely chopped
  • 1 Tbs. each candied orange
     peel and candied lemon peel
  • 6 candied red cherries, halved
  • 1/3 cup pistachios
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1 1/4 cups heavy cream, whipped
  • 2 Tbs. kirsch

Directions:

In a saucepan over medium heat, combine the sugar and water. Heat, stirring to dissolve the sugar, then raise the heat to high and bring to a boil. Boil without stirring until the mixture reaches 240°F, the soft-ball stage, on a candy thermometer.

Meanwhile, in a bowl, beat the egg yolks with a handheld electric mixer. When the sugar mixture is ready, pour it onto the eggs in a slow stream while beating constantly. Beat until the mixture has cooled and has doubled in volume. Fold in the figs, ginger, citrus peels, cherries, pistachios, cinnamon and cardamom. Carefully fold in the whipped cream, then fold in the kirsch.

Pour the mixture into a 4-cup rectangular ceramic terrine or loaf pan. Cover with plastic wrap and freeze for at least 8 hours or up to 4 days. Run a knife blade around the sides of the mold and invert the mold onto a plate. Soak a kitchen towel with hot water, wring out, place on the bottom of the mold to release the nougat, and lift off the mold. Return to the freezer to refirm. Cut into slices 1/2 inch thick and serve.
Serves 8 to 10.

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