Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.18

Text File | 1987-01-10 | 16KB | 424 lines

"This makes a Dream Whip-type cake."

                       KARIE LOWELL-DAVID CAMPBELL CAKE

ALMOND MERINGUE LAYER:
3 egg whites, large
cream of tartar, pinch
3/4 cup toasted almonds, finely
    ground
1/2 tsp. white vinegar
1 tsp. almond extract
1 1/2 cup sugar
CHOCOLATE MOUSSE LAYER
4 egg whites, large
8 oz. bittersweet chocolate
cream of tartar, pinch
1 1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup bittersweet chocolate,
    finely chopped
white chocolate curls for garnish

MERINGUE LAYER:
For each cake, use a 9" springform, buttered, lined with parchment, buttered
again and dusted with flour.  Preheat oven to 350 degrees.  Beat whites of
eggs with cream of tartar until they hold firm, glossy peaks.  Do not overbeat
to dryness.  Beat in sugar, 1/2 cup at a time.  Add vinegar and almond
extract, continuing beating until whites hold very stiff peaks.  Fold in
ground almonds.  Turn into prepared pan and smooth the top.  Bake in preheated
oven for one hour.  Cool in the pan. When cool, remove meringue from pan and
peel away parchment paper from bottom only.  Return to pan, leaving paper on
the sides.

MOUSSE LAYER:
Melt chocolate in double boiler over warm water. Beat cream with vanilla
extract until stiff peaks form.  In a separate bowl, beat egg whites with
cream of tartar until stiff, but not dry.  Fold melted chocolate into the egg
whites then fold in the whipped cream.  Finally fold in the chopped chocolate.
Spread over meringue and chill several hours.  When ready to serve, remove
from ring and peel away parchment paper.  Decorate with white chocolate curls
if desired.

Serves: 8

KEY WORDS: dessert, cake, entertain, elegant
-----
"Chocolate AND zucchini? Granted, it's not your everyday combination.  But try
it, you'll like it, and the leftovers freeze great."

                       CHOCOLATE ZUCCHINI CAKE - PART 1

CAKE:
1 cup corn oil
2 cups sugar
3 eggs, large
3 cups all-purpose flour
1 3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 tsp. baking soda
1 1/4 tsp. salt
1 T vanilla extract
2 T creme de cacao
3/4 cup raisins
1 cup pecans, toasted and coarsely chopped
2 cups zucchini, peeled and grated
1 lemon rind, small and grated

For each cake made, lightly oil 1 10 inch tube pan.  Preheat oven to 325
degrees.  In a large mixing bowl, combine corn oil and sugar, adding eggs one
at a time.  Sift together all dry ingredients, reserving one one tablespoon.
Add sifted ingredients to the oil, sugar and eggs and combine thoroughly.  Add
vanilla extract and creme de cacao.  Mix the reserved tablespoon of dry
ingredients to the raisins and pecans.  Add the raisins, pecans, zucchini and
lemon rind to batter, mixing by hand until well combined.  Pour batter into
tube pan, bake 75 minutes.  When done, cool in pan 20 minutes.  Remove from
pan and cool completely.  Recipe continued in CHOCOLATE ZUCCHINI CAKE -  PART
2.

KEY WORDS: dessert, freezes well, cake, make ahead, unusual
------
                       CHOCOLATE ZUCCHINI CAKE - PART 2

FILLING:
1 cup sugar
1/4 cup + 1/4 T all-purpose flour
1 cup heavy cream
4 T unsalted butter
1/4 tsp.  salt
1 cup toasted pecans coarsely
   chopped
1 tsp. vanilla extract
1 1/2 T sifted cocoa
CREAM CHEESE FROSTING
1/2 lb. cream cheese, softened to
     room temperature
1/2 cup unsalted butter, softened to
     room temperature
2 3/4 cups confectioner's sugar
1/2 tsp. vanilla extract
1 T. sherry
DECORATIONS
1/2 cup toasted coconut
1/2 cup untoasted coconut
16 pecan halves, toasted and dipped
   halfway in melted semisweet chocolate

FILLING:
Mix first 5 ingredients in sauce pan.  Cook over moderate to low heat until
mixture simmers.  Allow to simmer for 3 minutes.  Remove from heat and when
lukewarm, whisk in the pecans, cocoa and vanilla extract.  Chill, preferably
overnight.

FROSTING:
Combine all ingredients well in a bowl.

ASSEMBLY:
Split cake into 3 horizontal layers and put top layer aside.  Divide the
chocolate cream filling into 2 halves and spread over the tops of the two
remaining layers.  Place all 3 layers together again with bare layer on top.
Frost entire cake with frosting.  Press both types of coconut onto the sides,
alternating for a nice effect.  Place dipped pecan halves on top for show.

Makes: 20 slices (approx.)

KEY WORDS: dessert, freezes well, cake, make ahead, unusual
-------
"Here's a cake for all you white chocolate fiends"

               HANSEL AND GRETEL WHITE CHOCOLATE CAKE - PART 1

CAKE LAYER:
1/2 lb. white chocolate, melted
1 cup butter
2 cups sugar
4 eggs, separate
2 1/2 cups cake flour, sifted
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
1 cup pecans or walnuts, chopped
1 cup flaked coconut
1 tsp. vanilla extract

CAKE LAYER:
For each cake made, grease and dust with flour, 1 cake pan 13 x 9 x
2"..OR..grease and dust 2 round cake pans, 8" or 9".  Preheat oven to 350
degrees.  Cream butter and sugar until light and fluffy.  Add unbeaten egg
yolks one at a time, beating well after each addition.  Add melted white
chocolate and vanilla extract.  Sift dry ingredients together and add to the
creamed mixture, alternating with buttermilk.  Beat egg whites until stiff
(not dry) and gently fold into batter.  Lightly blend in the nuts and coconut.
Pour into prepared baking pan(s) and bake 30-35 minutes.  Allow to cool
thoroughly.  RECIPE CONTINUED IN HANSEL AND GRETEL WHITE CHOCOLATE CAKE - PART
2

KEY WORDS: dessert, cake
-------
               HANSEL AND GRETEL WHITE CHOCOLATE CAKE - PART 2

FROSTING
1/2 cup + 2 T sugar
6 T evaporated milk
1/4 cup butter
2 cups white chocolate,
   broken into small pieces
1 1/2 tsp. vanilla extract
almonds, chopped or slivered for garnish

FROSTING:
Combine sugar, milk and butter in a saucepan.  Bring to full boil for 1
minute.  Remove from heat and add white chocolate and vanilla and stir until
chocolate is melted and blended.  Beat until smooth and spreadable.  Fill and
frost cake and garnish with nuts.

Makes: 20 slices (approx.)

KEY WORDS: dessert, cake, frosting
---------
"The macadamia nuts tend to become soggy in the filling, so you may want to
omit them, but they are SUPER in the crust."

                          MOCHA MACADAMIA CHEESECAKE

CRUST:
1 1/2 cups chocolate wafer crumbs
1 cup macadamia nuts, finely ground
1/2 t. cinnamon
1/2 cup melted butter
FILLING:
1 cup sugar
3 eggs
1 1/2 lb. cream cheese, softened
8 oz. semisweet chocolate, melted
2 T cocoa
1 tsp. instant coffee, dissolved in
1 tsp. water
1 tsp. vanilla extract
3 cups sour cream
3/4 cups macadamia nuts, chopped (optional)
1/4 cup butter, melted
1/2 pint heavy cream
chocolate curls and macadamia nuts for garnish

CRUST:
For each cake use one 9" springform pan.  Combine all ingredients and press
into pan.  Place in refrigerator, chill for 1 hour.

FILLING:
Preheat oven to 350 degrees.  In medium bowl, beat sugar, eggs until light and
fluffy.  Stir in softened cream cheese.  Add melted chocolate, instant coffee,
cocoa and vanilla, mixing thoroughly.  Beat in sour cream and chopped
macadamia nuts.  Fold in remaining butter and pour batter into chilled crust.
Bake in preheated oven 45-50 minutes.  Cake will seem too liquid at first.
Allow to cool in turned-off oven for 1 hour in springform, then place in
refrigerator for at least 3 hours before releasing.  Cake will have firm
consistency when chilled.  Garnish with whipped cream, chocolate curls and
macadamia nuts.

Makes: 20 slender slices

KEY WORDS: entertain, dessert, elegant, unusual, crust
-------
"This is a delightfully interesting cheesecake."

                            GRASSHOPPER CHEESECAKE

CRUST:
1 1/2 cups crushed chocolate wafers
1 T sugar
2 T unsalted butter, melted
1 springform pan, 8"
FILLING:
1 lb. cream cheese, room temperature
1 cup sugar
3 eggs
1/4 cup green creme de menthe liqueur
2 T creme de cacao liqueur
4 oz. sweet or semisweet cooking chocolate
1/2 cup sour cream

CRUST:
Combine crumbs, sugar and melted butter.  Press on bottom and sides of
springform pan.  Refrigerate for 30 minutes or until crust is chilled and
firm.

FILLING:
Preheat oven to 350 degrees.  In a large bowl, cream cheese and sugar together
until smooth.  Add eggs one at a time until thoroughly blended.  Stir in both
liqueurs.  Pour mixture into prepared crust and bake in preheated oven 40-45
minutes.  Turn off heat and allow to cool inside the oven.  When cool, remove
from oven and set aside.  Melt chocolate and allow to cool about 5 minutes.
Stir in sour cream with the chocolate and blend well.  Spread over the top of
the cheesecake, then refrigerate for at least 3 hours.  When ready to serve,
remove from springform pan.

Serves: 8
KEY WORDS: dessert, cheesecake, crust, liqueur
---------
"Here's a cheesecake for all you chocolate and peanut butter fans."

                      CHOCOLATE PEANUT BUTTER CHEESECAKE

CRUST:
1 1/2 cups chocolate wafers, crushed
1 T. sugar
2 T. unsalted butter, melted
1 springform pan, 9"
FILLING:
1 lb. cream cheese, room temperature
1 1/2 cup sugar
2/3 cup peanut butter, creamy
5 eggs
1/2 cup sour cream
2 tsp. fresh lemon juice
1 cup semisweet chocolate chips
TOPPING:
1 cup sour cream
3/4 cup semisweet chocolate chips, melted
1/2 cup sugar

CRUST:
Butter pan on all sides.  Combine all ingredients and press firmly onto bottom
and sides of the springform pan.  Refrigerate for 30 minutes or until crust is
chilled and firm.

FILLING:
Preheat oven to 350 degrees.  Combine all ingredients except for chocolate
chips in food processor.  Blend until smooth.  Mix in chocolate chips by hand.
Pour filling into crust and bake in preheated oven 70 to 80 minutes or until
center of filling is firm.  Remove from oven, but leave oven at 350 degrees.
Let cake stand at room temperature 15 minutes before adding topping.

TOPPING:
Blend all ingredients thoroughly and spread over warm cheesecake. Bake ten
minutes in 350 degree oven.  Remove and let cool 1 hour at room temperature.
Refrigerate at least 3 hours before removing cake from pan.

Makes: 12 servings (approx.)

KEY WORDS: dessert, freezes well, make ahead, cheesecake
-------
"And now for a touch of old Bavaria..."

                      BLACK FOREST CHERRY CAKE - PART 1

CAKE:
6 eggs, large
3/4 cup sugar
1/2 cup cake flour
1/2 cup cocoa powder
1/2 cup toasted almonds, finely ground
1/2 cup clarified butter
1/4 tsp. vanilla extract
3 round cake pans, 8"
parchment paper, extra butter and flour

CAKE:
Preheat oven to 350 degrees.  Cut out circles of parchment in size of the
bottom of the pans.  Lightly butter pans and place parchment circles inside
each, then butter again and dust with flour, shake out excess.  Put eggs and
sugar in top of double boiler, water should be barely simmering and should not
touch bottom of boiler bowl.  Stir frequently for 5 minutes or until eggs are
lukewarm and begin to form a "ribbon".  Remove bowl from boiler and beat at
high speed for 10 minutes or until mixture triples in volume.  Sift together
the flour and the cocoa powder and gently fold into mixture, along with nuts.
Fold in clarified butter and vanilla then immediately pour into pans and bake
25 minutes or until cake pulls away from side of pan and knife inserted in
center comes out clean.  Cool in pans 10 minutes.  Cool on cake rack
completely.  Recipe continued in BLACK FOREST CHERRY CAKE - PART 2

Serves: 12

KEY WORD: entertain, dessert, cake, elegant
----------
                      BLACK FOREST CHERRY CAKE - PART 2

FILLING:
1 lb. can pitted sweet cherries
3 T. liquid drained from cherries,
     set aside
1 T. cornstarch
ICING:
3 cups whipping cream
6 T. powdered sugar
1/2 tsp. vanilla
2 T. Kirsch
DECORATION (optional)
8 glaceed cherries
1 cup chocolate curls
ASSEMBLY
1/3 cup Kirsch
4 foil pieces, 3" x 12"

FILLING:
Put cornstarch in small pot and slowly stir in cherry juice.  Bring to boil
then simmer 5 minutes, until thick.  Cool, cut cherries in half and combine
with thickened syrup.

ICING:
Combine all ingredients and beat until stiff peaks form.  Set aside 3/4 cup
for decorations.

ASSEMBLY:
Mix Kirsch with the reserved 3 T of cherry liquid.  Place bottom layer of cake
on platter, with strips of foil under cake to protect platter then brush 1st
layer with 1/3 of Kirsch syrup.  Spread half of cherry filling over top of
cake then a 1/3 inch thick layer of whipped cream on top of that.  Repeat
process with 2nd layer, then place top layer on and brush with remaining
Kirsch syrup.  Cover top with cream.  Sprinkle chocolate curls on top then
decorate with whipped cream.  Rosettes topped with glaceed cherries are nice.

Serves: 12

KEY WORDS: dessert, cake, elegant, entertain, liqueur
----------
"This was introduced to Americans as 'Kaffee Klatsch'.  What would go better
with coffee than a slice of German Chocolate Cake?"

                            GERMAN CHOCOLATE CAKE

CAKE:
4 oz semisweet chocolate
4 oz sweet butter
1 cup sugar
3 eggs, large and separated
2/3 cup all-purpose flour
1 tsp. baking powder
2/3 cup buttermilk
2 round cake pans, 8"
parchment or wax paper
ICING:
1 egg, large and lightly beaten
1 cup heavy cream
2/3 cup sugar
2 oz. unsalted butter
1 1/2 cups shredded coconut
1 cup roasted pecans, chopped

CAKE:
Cut out circles of parchment or wax paper the size of the bottoms of the pans.
Lightly butter pans, place circles in pans, butter and dust with flour,
shaking out excess.  Preheat oven to 350 degrees, Melt chocolate in top of
double boiler; let cool.  Cream sugar and butter together until light and
airy.  Stir in egg yolks; add cooled chocolate.  Sift flour and baking powder
together, fold into mixture, alternating with buttermilk.  Beat whites until
stiff, not dry, add tablespoon to chocolate mixture, stirring.  Carefully fold
in rest.  Pour batter into pans and cook on middle shelf of oven 25 minutes or
until cake pulls away from side of pans and knife inserted in center comes out
clean.  Cool in pan 10 minutes, turn out on cake rack and cool completely.

ICING:
Put eggs, cream, sugar and butter into small heavy sauce pan, preferably
enamel, not aluminium.  Stir over medium heat 10 minutes, until mixture
thickens to consistency of hollandaise sauce.  Remove from heat, stir in
coconut, transfer to mixing bowl.  Cool at room temperature, place in
refrigerator 1 hour, or until very thick, but spreadable consistency.  Stir in
pecans, place 1 layer of cake on serving platter.  Spread with icing, place
2nd layer on top.  Ice top and sides with remainder.

Serves: 10

KEY WORDS: ethnic, dessert, entertain, cake, frosting
--------