Famous Recipes

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Mother’s Day Recipes – Mother’s Day Cake

Mother’s Day Recipes – Mother’s Day Cake

SPECIAL MOTHER’S DAY CAKE

INGREDIENTS:
Cake Ingredients:
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. unsalted Butter
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice

Icing Ingredients:
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped

DIRECTIONS:
Toast almonds in a single layer on a cookie sheet in a 350
degree oven for about 15-minutes or until the almonds are
lightly colored and fragrant. Make sure to shake the pan
occasionally to turn almonds while toasting.

Pre-heat oven to 375 degrees. Spray the bottom of a 9-inch
spring form pan with a non-stick cooking spray. Dust lightly
with flour or very fine, dry bread crumbs. Shake out any
excess and set prepared pan aside. Warm chopped chocolate
in the top of a small double boiler over warm water set at
moderate heat. Cover until partially melted, then stir until
smooth. Set aside to cool to room temperature. Reserve 1/2
cup sugar and place the remaining 1/4 cup sugar with the
almonds in a food processor or blender and chop until nuts
are fine and powdery. Set aside.

In a large mixing bowl beat the butter until soft. Add 1/4
cup of sugar and reserve the remaining 1/4 cup sugar for
use later. Beat sugar and butter until thoroughly combined.
Add the egg yolks, one at a time, and continue to beat until
smooth. Add the melted chocolate and blend on low speed until
combined. Add almonds and continue to beat mixture on a low
speed setting.

In a clean bowl with clean beaters, beat the egg whites with
salt and lemon juice. Start on low speed and gradually
increase until the egg whites hold a soft shape. Reduce speed
again and add remaining 1/4 cup sugar. Then on high speed,
beat egg whites to soft peaks. Gently fold the egg whites into
the chocolate mixture about one-third at a time until blended.
Pour the cake batter into the prepared spring form pan an
quickly rotate to level the batter. Bake for 20-minutes at
375 degrees, then reduce heat to 350 degrees and continue to
bake an additional 50-minutes. Remove cake from pan when cooled,
after about 1-hour.

To prepare the icing, scald the heavy cream in a saucepan
over medium heat until a thin skin forms on the top. Add the
espresso or coffee powder and whisk to dissolve. Add the
chocolate and whisk to dissolve, for about a minute or two.
Remove from heat and continue to stir to finish melting the
chocolate. Let icing cool for about 15-minutes, then pour
over the top of the cake, starting at the center. Gently push
the icing with a spatula over the sides to dribble down the
cake. Top with shaved chocolate, or whipped cream just prior
to serving. A fresh strawberry is an optional garnish with
each served slice.

Mother’s Day Recipes

Mother’s Day Quotes

May 8, 2009 Posted by | Baking, Cake Recipes, Cooking, Cooking and Food, Events, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , , , | 2 Comments

Red Velvet Cake

Red Velvet Cake

Ingredients:
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
4 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar

Directions:

Heat oven to 325F.

Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.

December 25, 2007 Posted by | Cake Recipes, Cooking, Cooking and Food, Dessert, Family, Famous Recipes, Food, Recipe, Recipes | , , , | Leave a comment

Famous Recipes – Mrs. Mayhew’s Pound Cake

Mrs. Mayhew’s Pound Cake Recipe:

4 cups plain flour .

3 cups sugar .

1 tsp. baking powder .

1 tsp. vanilla extract .

2 cups butter .

6 eggs separated .

pinch of salt .

3/4 cup sweet milk .

1 tsp. lemon extract .

Cream butter, add sugar, cream well then add egg yolks. Add flour

alternately with milk, beginning and ending with flour.

Last, fold in stiffly beaten egg whites.

Think this sounds too plain…believe me it is rich and good without any

frosting or icing.

November 12, 2007 Posted by | Baking, Cake Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , | Leave a comment

Coca-Cola Cake I

2 cups flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons coca-cola
1 pound (1 box) confectioner’s sugar
1/2 cup chopped pecans

Grease and flour a 9×13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucepan combine the cocoa,
Coca-Cola, butter and marshmallows; bring to a boil. Combine the boiled
mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda and vanilla; add to the
first mixture. Pour into prepared pan and bake at 350 degrees F. for about
35 minutes, until cake tests done.

To make frosting: In saucepan, bring butter, cocoa and Coca-Cola to a boil.

Stir in the sugar and mix well. Stir in nuts.

Spread over the cake while both cake and frosting are still warm. Serves
about 16.

October 7, 2007 Posted by | Baking, Cake Recipes, Dessert, Famous Recipes, Recipe, Recipes | 1 Comment

Cream and More Cream Cake

Cream and More Cream Cake

Cream filling
2/3 c. sugar
3 tablespoons flour
2 tablespoons cornstarch
1 1/2 c milk
5 egg yolks
1 tablespoon vanilla
1/2 c cream

Cake
1/2 c toasted pecans or walnuts
1/2 c toasted coconut, if desired
1 stick butter
1/2 c shortening
1 3/4 c sugar PLUS 1/4 c sugar
4 eggs, separated
1/2 c buttermilk
1 teaspoon vanilla
2 1/2 c flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Icing
3 c powdered sugar
2 teaspoons vanilla
1 stick butter
8 oz cream cheese
1 c toasted coconut

To make the cream filling:
In a saucepan combine sugar,flour and cornstarch. Gradually add milk, stirring
over medium heat until mixture thickens. remove saucepan from heat.
In a separate bowl, mix egg yolks and slowly add the hot mixture to the yolks,
stirring well as you combine them. Return to saucepan and add vanilla and
butter. cook and stir for another 2 minutes on low until filling is mixed well
and thickened.
Add heavy cream, stirring well just long enough for the mixture to thicken
again. Remove from heat once it becomes a nice creamy thickened consistency.
Let it cool for about 5 minutes, pour into a bowl and put it in the fridge to
cool.
to make the cake:
Preheat the oven to 325°F. Toast coconut and nuts and set aside.
In mixing bowl, cream butter, shortening and 1 3/4 cups sugar until mixture is
creamy.Add egg yolks, vanilla and buttermilk, mixing well.
Mix together flour, baking powder and baking soda in a separate bowl. Then
slowly add to the creamed mixture, remembering to scrape down the sides of the
mixing bowl, Stir in nuts and coconut.
Using a separate bowl, beat egg whites and 1/4 c sugar until stiff. Fold egg
whites into batter. Then pour into 2 -9 inch greased cake pans. Bake 30 minutes
or until a toothpick inserted into cake comes out clean. Turn cakes out onto
cooling racks. let cool.

Icing:
Beat all ingredients together until creamy.

If you wish, slice the two cakes into 4 layers. Place the bottom layer on the
cake plate, spoon some of the filling onto the layer, top with toasted coconut
and place other half of cake on top.Ice that layer with cream cheese icing.
Place the bottom of the secondcake layer on top and add cream filling and
coconut. Place the final layer on the cake. Ice the cake and then sprinkle with
toasted coconut. You can add a few pecan or walnut halves to the center of the
top layer if so desired.
Tips: be sure to stir cream filling continually from start to finish for a
lump- free filling. Eggs separate better when cold, but whip better at room
temp. Always use room temp butter nad cream cheese.

October 4, 2007 Posted by | Baking, Cake Recipes, Cooking and Food, Famous Recipes, Recipe, Recipes | Leave a comment

Mincemeat Cake

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 (9 ounce) package condensed mincemeat, crumbled
1 recipe Caramel Cream Frosting

1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour two
8 inch, round, cake pans.

2 Cream butter or margarine in a large mixing bowl. Gradually add
sugar, beating well. Add eggs one at a time, beating mixture well
after each addition.

3 Dissolve soda in buttermilk, stirring well. Mix flour into creamed
mixture alternately with buttermilk mixture, beginning and ending
with flour. Mix well after addition. Stir in crumbled mincemeat.
Spoon batter into prepared pans.

4 Bake for 45 to 50 minutes, or until a wooden pick inserted in
center comes out clean. Cool cake in pan for 10 minutes. Remove
layers from pans, and cool completely. Fill and frost the cake with
Caramel Cream Frosting.

Makes 16 servings

Frosting:
2 tablespoons white sugar
1 cup white sugar
1/2 cup butter
1/2 cup heavy whipping cream

1 Place 2 tablespoons sugar in a saucepan. Cook over medium heat
until sugar is dissolved and becomes golden brown in color. Set aside.

2 Combine remaining 1 cup sugar, butter, and cream in a medium
saucepan. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Stir in caramelized sugar, and return to a boil.
Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting
has a good spreading consistency.

September 12, 2007 Posted by | Baking, Cake Recipes, Dessert, Famous Recipes, Meals, Recipe, Recipes | Leave a comment

Cherry Almond Torte

1 box white angel food cake mix
1/2 teaspoon almond extract
1 cup Marshmallow Crème
1 (21 ounce) can cherry pie filling
1/4 cup toasted sliced almonds

Prepare cake mix as directed on package except add almond extract
with the water. Pour into greased tube pan and bake as directed on
package. Remove from pan. Slice cake horizontally to make 2 layers
(to slice, mark sides of cake with wooden picks and cut with a long
serrated knife).

Place bottom layer of cake on a serving plate. Spoon 2/3 cup of the
Marshmallow Crème, by heaping teaspoonsful, on the bottom layer.
Spoon 1 cup of the pie filling between spoonfuls of Marshmallow
Crème. Sprinkle with half of the almonds. Place other cake layer on
top and spoon remaining Marshmallow Crème and pie filling on top of
cake, allowing pie filling to drizzle down sides. Sprinkle with
remaining almonds.

Makes 12 servings.

September 12, 2007 Posted by | Baking, Cake Recipes, Cooking, Cooking and Food, Dessert, Famous Recipes, Recipe, Recipes | Leave a comment

Valentines Day Recipes – Valentine’s Day Recipes

Valentines Day Recipes

Valentine’s Day Recipes

Strawberry Heart Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 eggs
1 package (10 ounces) frozen sweetened strawberries, thawed
1/2 cup cold water
1/2 cup butter or margarine, softened
5-1/2 cups confectioners’ sugar
Red-hot candies, optional

In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs.
Drain strawberries, reserving 1/2 cup syrup for frosting.
Add berries and water to batter; mix well.
Divide batter between two waxed paper-lined 8-in, baking pans, one square and one round.
Bake at 350 for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done.
Cool for 10 minutes; remove from pans to wire racks to cool completely
In a small mixing bowl, combine butter and reserved syrup.
Gradually add sugar; beat until light and fluffy, about 2 minutes.
Place square cake diagonally on a 20-in. x 15-in, covered board.
Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart.
Frost sides and top of cake. Decorate with red-hots if desired.
Yield: 12-16 servings

Valentine’s Day Quotes

February 11, 2007 Posted by | Baking, Cake Recipes, Cooking, Cooking and Food, Dessert, Events, Famous Recipes, Food, Recipe, Recipes, Valentine's Day, Valentines Day Recipes | Leave a comment

CHOCOLATE TRUFFLE CAKE SUPREME

CHOCOLATE TRUFFLE CAKE SUPREME

1-1/4 cups (2-1/2 sticks) unsalted butter
3/4 cup HERSHEY’S Cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup (1/2 pt.) cold whipping cream
Chocolate curls (optional)

1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.

2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.

5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. 10 servings

December 5, 2006 Posted by | Baking, Cake Recipes, Chocolate, Dessert, Dessert Recipes, Events, Recipe, Recipes | Leave a comment

Pumpkin Roll Cake

Pumpkin Roll Cake

2 teaspoons confectioner’s sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising flour — cake flour
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
icing
1 cup confectioner’s sugar
8 ounces neufchatel cheese
1 teaspoon vanilla

Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.

Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jellyroll style. Let cool.

Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

November 11, 2006 Posted by | Cake Recipes, Christmas, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Halloween, Pumpkin, Pumpkin Recipes, Thanksgiving | Leave a comment