42 cake an cream Recipes

cake ingredients, plain chocolate, chopped, unsweetened cocoa powder (not dutch-processed), boiling water, all purpose flour, baking powder, baking soda, salt, unsalted butter, room temperature, granulated white sugar, eggs, pure vanilla extract, milk, sugar ., butter ., whipping cream ., walnut praline, sugar, walnut halves, heat the 85 g sugar with 4 tbsp water till dissolved, and then boils until it forms a caramel. stir in the walnut halves, cool on an oiled baking sheet., good plain chocolate, heavy cream

hazelnuts, toasted and skins rubbed off, sugar, all-purpose flour, unsalted butter, softened, unsweetened dutch-process cocoa powder, salt, unflavored gelatin (from a 1/4-oz envelope), cold water, chocolate hazelnut spread such as nutella (5 oz), mascarpone (1/4 lb), chilled heavy cream, unsweetened dutch-process cocoa powder, sugar, heavy cream, fine-quality bittersweet chocolate (not unsweetened), chopped, needed : an 8-inch (20-cm) springform pan; parchment paper

eggs, vegetable oil or 1/2 cup canola oil, granulated sugar, all-purpose flour, ground cinnamon, baking soda, kosher salt, pure vanilla extract, apples, cored, peeled, and grated (such as fuji or granny smith, medium grate, about 4 cups), chopped walnuts, cream cheese, softened (or 3 quarters of an 8-ounce package), unsalted butter, softened, pure vanilla extract, sugar

dried apricots, water, black-eyed peas, cooked, drained and rinsed, vegetable oil, brown sugar , packed, eggs or 3/4 cup egg substitute, whole wheat flour, ground cinnamon, baking soda, baking powder, raisins (regular or golden ), pecans, chopped (optional), fat free cream cheese (1/3 of an 8 oz package), powdered sugar, lemons , zest of, vanilla extract, hershey chocolate kisses or 12 chocolate stars, dried apricots

a l rge gl ss bowl or trifle bowl ( i h ve used the top of c ke cover in n trifle emergency situ tion)., twinkies , shortcake sponges,or an 8 inch white sponge cake, jell-o, the flavor of your choice, already prepared and set, fruit cocktail, drained, fresh strawberries, sliced , reserve 8 slices for decorating the top, bananas , sliced into coins, jell-o instant pudding , vanilla flavor, already prepared, or two cans custard, spray whipped cream , or 1 small bowl of whipped cream

tennessee apple stack cake, dried apples , (6 oz each), brown sugar , packed, ground ginger, ground allspice, shortening, sugar, eggs, milk, molasses, all-purpose flour, baking powder, baking soda, salt, ground ginger, whipping cream , whipped, place dried apples in a saucepan ; add water to cover. bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. drain and mash apples. stir in brown sugar, 1 1/2 tsp ginger, cloves, and allspice; set aside., beat shortening at medium speed of an electric mixer until light ; gradually beat in the sugar. continue beating until light and fluffy. add eggs, 1 at a time, beating well after each addition. stir in milk and molasses., combine flour , baking powder, soda, salt and remaining 1 tsp ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. divide dough into 8 equal portions; cover and chill for 1 to 2 hours., dough into an 8-inch circle on greased baking sheets. bake at 350o for 10 minutes or until golden brown. carefully remove layers to wire racks; cool completely. stack layers, spreading equal portions of reserved apple mixture between layers. cover and chill for 8 hours. spread whipped cream or whipped topping over top of cake before serving., cream or whipped topping over top of cake before serving.

fine-quality bittersweet (not unsweetened ) chocolate, chopped, plus grated bittersweet chocolate for garnish, unsalted butter, instant espresso powder dissolved in 1 tbsp hot water, kahlua or dark rum, egg yolks, egg whites, heavy cream, lightly sweetened whipped cream as an a accompaniment

flour, margarine, softened, chopped peanuts, creamy peanut butter or 1/3 cup crunchy peanut butter, cream cheese, room temperature, sugar, cool whip (out of an 8 oz. container, save rest for layer 4), instant chocolate pudding mix, instant vanilla pudding, milk, rest cool whip, chocolate shavings (optional), chopped peanuts (optional)

milk, butter, eggs, sugar, vanilla, flour, baking powder, strawberries, stems removed and cut into small pieces, sugar, orange liqueur, cream , as an accompaniment

black beans (see recipe above), drained, cilantro, chopped, chili powder, ground cumin, ground coriander, garlic clove, minced, onion, finely chopped, eggs, beaten, flour plus more if needed, vegetable oil, sour cream and fresh or jarred salsa as an accompaniment

graham cracker crust (either your own recipe or a pre-made) in an 8 or 9-inch pie plate, cream cheese, vanilla, topping (like kool-whip), powdered sugar, apple pie filling, cinnamon

caster sugar, dried sour cherries, butter ,melted, dark chocolate ,at least 70% cocoa content ,melted, eggs separated ,plus an extra 6 egg yolks, best quality dutch-proces cocoa, soured cream ,at room temprature, creme fraiche for serving

an angel food cake, raspberry or strawberry cream, fresh raspberries or strawberries, cream, a deep glass bowl or clear glasses for individual servings., strawberry or raspberry cream, cream cheese, at room temperature, raspberry or strawberry puree (it takes about 2 cups of berries), egg whites, granulated sugar, unflavored gelatin (.25 oz), water

cool whip free , half an 8 oz container, fat free cream cheese, softened, mcneil nutritionals splenda no calorie artificial sweetener, vanilla extract, neon pink, divided (2 drops ), davinci gourmet sugar-free raspberry flavored syrup or 1/2 tbsp sugar-free strawberry syrup, white cake mix , 2 cups (half an 18.25 oz package), diet cola , black cherry flavor, egg whites , about 1/2 cup, strawberries, pureed

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

sugar, pureed fresh avocados (about 1/2 of an avocado), egg, vanilla extract, cider vinegar, cake flour, cake flour, cocoa powder, baking powder, baking soda, salt, buttermilk, light cream cheese (neufchatel cheese), vegetable oil bakjng sticks, softened (i have used crisco), pureed fresh avocado (about 1/4 avocado), powdered sugar, honey, vanilla extract

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt