tag:blogger.com,1999:blog-12898415730646768282024-03-07T20:11:18.764-08:00Dessert RecipesQuick and easy dessert recipes for every occasionYazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-1289841573064676828.post-51773122280927062992011-05-16T00:10:00.000-07:002011-05-16T00:10:53.551-07:00Chocolate caramel brownie hearts recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E4BukNjVLxc/TdDNUrCfhsI/AAAAAAAABAs/FFT_J1JX0Jk/s1600/Chocolate-caramel-brownie-hearts-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-E4BukNjVLxc/TdDNUrCfhsI/AAAAAAAABAs/FFT_J1JX0Jk/s1600/Chocolate-caramel-brownie-hearts-recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Chocolate caramel brownie hearts recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate caramel brownie hearts.<br />
<br />
Indulge in some Valentine's Day romance with these sweet treats sure to melt hearts.<br />
<br />
Makes 12<br />
<br />
<b>Ingredients</b><br />
<br />
150g butter, chopped<br />
180g dark chocolate, chopped<br />
1/2 cup caster sugar<br />
2 eggs, lightly beaten<br />
1 1/4 cups plain flour<br />
2 tbsp cocoa powder<br />
220g-block caramello chocolate, frozen, chopped (see tip)<br />
Cocoa powder, to decorate<br />
<br />
<b>Method</b><br />
<br />
1. Preheat oven to 180°C/160°C fan-forced. Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang a long ends.<br />
<br />
2. Place butter and dark chocolate in a medium saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until smooth. Remove from heat. Stir in sugar. Set aside for 5 minutes.<br />
<br />
3. Whisk eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in caramello chocolate. Spread mixture into prepared pan. Bake for 20 minutes or until top is firm to touch.<br />
<br />
4. Set aside to cool completely.<br />
<br />
5. Using a 5cm heart-shaped cutter, cut brownie shapes. Serve dusted with cocoa powder.<br />
<br />
<b>Notes</b><br />
Tip: Freezing the chocolate makes chopping the chocolate into squares easier and ensures whole chunks of caramel in the brownies.<br />
<br />
Source<br />
Taste.com.au - February 9, 2010, Page 8<br />
Recipe by Kim Coverdale<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/chocolate-tart-recipe.html">Chocolate tart</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/valentine-cupcakes.html">Valentine cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/banana-and-cinnamon-cupcakes-recipe.html">Banana and cinnamon cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/honey-and-hazelnut-cupcakes-recipe.html">Honey and hazelnut cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/mega-cupcake-recipe.html">Mega cupcake</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/cupcake-flowers-recipe.html">Cupcake flowers</a><br />
<br />
<b>Save and share Chocolate caramel brownie hearts</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-15999579145509161802011-05-15T23:49:00.000-07:002011-05-15T23:49:24.461-07:00Chocolate tart recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0zJolswDuO4/TdDHrPAKpEI/AAAAAAAABAk/Yf-QB207g5o/s1600/Chocolate-tart-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0zJolswDuO4/TdDHrPAKpEI/AAAAAAAABAk/Yf-QB207g5o/s1600/Chocolate-tart-recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Chocolate tart recipe</b>. Enjoy quick & easy desserts for Valentine's day and learn how to make Chocolate tart.<br />
<br />
Treat your Valentine to a sinfully delicious chocolate tart topped with juicy raspberries.<br />
<br />
<b>Ingredients (serves 8)</b><br />
<br />
125g chilled butter<br />
1 cup (150g) plain flour<br />
1/3 cup (60g) icing sugar mixture<br />
1/4 cup (30g) almond meal<br />
1/4 cup (30g) cocoa powder<br />
1 egg yolk<br />
Raspberries, to serve<br />
Thin cream, to serve<br />
<br />
<b>Chocolate custard filling</b><br />
4 egg yolks<br />
1 tbs custard powder<br />
2 tbs caster sugar<br />
200g dark chocolate, chopped<br />
300ml thin cream<br />
1 cup (250ml) milk<br />
<br />
<b>Method</b><br />
<br />
1. Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.<br />
<br />
2. Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.<br />
<br />
3. Place the tart tin on an oven tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the rice or beans and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.<br />
<br />
4. Meanwhile, to make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, occasionally whisking with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.<br />
<br />
5. Pour the chocolate custard mixture into the pastry case. Bake in oven for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill.<br />
<br />
6. Place on a serving plate. Top with raspberries and serve with thin cream.<br />
<br />
Source<br />
Notebook: - April 2009, Page 156<br />
Recipe by Sarah Hobbs<br />
<br />
<b>More Dessert Recipes:</b><br />
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<a href="http://all-desserts.blogspot.com/2011/04/valentine-cupcakes.html">Valentine cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/banana-and-cinnamon-cupcakes-recipe.html">Banana and cinnamon cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/honey-and-hazelnut-cupcakes-recipe.html">Honey and hazelnut cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/mega-cupcake-recipe.html">Mega cupcake</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/cupcake-flowers-recipe.html">Cupcake flowers</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/strawberry-cupcakes-recipe.html">Strawberry cupcakes</a><b> </b><br />
<br />
<b>Save and share chocolate tart recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-88143727663614995992011-05-02T15:32:00.000-07:002011-05-02T15:32:15.723-07:00Gingerbread with Spiced Creme Anglaise Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Q8O7soZQT4g/Tb8wDpA2C6I/AAAAAAAAA-4/-Aqga87hiP0/s1600/Gingerbread+with+Spiced+Creme+Anglaise+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Q8O7soZQT4g/Tb8wDpA2C6I/AAAAAAAAA-4/-Aqga87hiP0/s400/Gingerbread+with+Spiced+Creme+Anglaise+Recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Gingerbread with Spiced Creme Anglaise recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Gingerbread with Spiced Creme Anglaise.<br />
<br />
Cook Time: 35 min | Level: Intermediate | Yield: 12 servings<br />
<br />
<b>Ingredients</b><br />
<br />
1 stick unsalted butter<br />
1 cup turbinado sugar (recommended: Sugar in the Raw)<br />
3 large eggs<br />
2 cups all-purpose flour<br />
2 teaspoons ground ginger<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cloves<br />
1/4 teaspoon freshly grated nutmeg<br />
1 cup molasses<br />
1 cup Guinness, or other dark beer<br />
Spiced Creme Anglaise, recipe follows<br />
Confectioners' sugar, for dusting<br />
<br />
<b>Directions</b><br />
<br />
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.<br />
<br />
In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.<br />
<br />
Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.<br />
<br />
<b>Spiced Creme Anglaise:</b><br />
<br />
2 cups heavy cream<br />
1/2 teaspoon orange zest<br />
1/4 teaspoon ground cinnamon<br />
1/8 teaspoon grated nutmeg<br />
1/8 teaspoon ground ginger<br />
3 large egg yolks<br />
1/4 cup sugar<br />
<br />
Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.<br />
<br />
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)<br />
<br />
Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours<br />
<br />
Recipe courtesy Emeril Lagasse, 2002<br />
Show: Emeril Live Episode: Sugars <br />
<br />
<b>More Dessert Recipes:</b><br />
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<a href="http://all-desserts.blogspot.com/2011/05/frosted-cherry-chocolate-cheesecake.html">Frosted cherry chocolate cheesecake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/white-christmas-cakes-recipe.html">White Christmas cakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/christmas-fruit-cake-recipe.html">Christmas fruit cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/mint-chocolate-meringue-cake-recipe.html">Mint & chocolate meringue cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/panforte-recipe.html">Panforte</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu</a><br />
<br />
<b>Save and share Gingerbread with Spiced Creme Anglaise Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-13699850924051655062011-05-02T15:09:00.000-07:002011-05-02T15:09:49.341-07:00Red Velvet Cupcakes with Cream Cheese Frosting recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pzUSluKYvAQ/Tb8rVP_ccKI/AAAAAAAAA-w/9b14cBXOwWA/s1600/red-velvet-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-pzUSluKYvAQ/Tb8rVP_ccKI/AAAAAAAAA-w/9b14cBXOwWA/s400/red-velvet-cupcakes.jpg" width="400" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Red Velvet Cupcakes with Cream Cheese Frosting recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Red Velvet Cupcakes with Cream Cheese Frosting.<br />
<br />
Cook Time: 20 min | Level: Easy | Yield: 24 frosted cupcakes<br />
<br />
<b>Ingredients</b><br />
<br />
2 1/2 cups all-purpose flour<br />
1 1/2 cups sugar<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon cocoa powder<br />
1 1/2 cups vegetable oil<br />
1 cup buttermilk, room temperature<br />
2 large eggs, room temperature<br />
2 tablespoons red food coloring<br />
1 teaspoon white distilled vinegar<br />
1 teaspoon vanilla extract<br />
<br />
<b>For the Cream Cheese Frosting:</b><br />
<br />
1 pound cream cheese, softened<br />
2 sticks butter, softened<br />
1 teaspoon vanilla extract<br />
4 cups sifted confectioners' sugar<br />
Chopped pecans and fresh raspberries or strawberries, for garnish<br />
<br />
<b>Directions</b><br />
<br />
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.<br />
<br />
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.<br />
<br />
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.<br />
<br />
For the Cream Cheese Frosting:<br />
<br />
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.<br />
<br />
Garnish with chopped pecans and a fresh raspberry or strawberry.<br />
<br />
<b>Cook's Note:</b> Frost the cupcakes with a butter knife or pipe it on with a big star tip.<br />
<br />
Recipe courtesy Paula Deen, 2007<br />
Show: Paula's Home Cooking Episode: Reunion Family Picnic <br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/christmas-cupcakes-recipe-how-to-make.html">Christmas cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/black-forest-cupcakes.html">Black forest</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/valentine-cupcakes.html">Valentine cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/banana-and-cinnamon-cupcakes-recipe.html">Banana and cinnamon cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/honey-and-hazelnut-cupcakes-recipe.html">Honey and hazelnut cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/mega-cupcake-recipe.html">Mega cupcake</a><br />
<br />
<b> Save and share Red Velvet Cupcakes with Cream Cheese Frosting Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-8277563441069197612011-05-02T15:00:00.000-07:002011-05-02T15:00:42.118-07:00Red Velvet Sandwich Cookies recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NKycvUuTv_o/Tb8paBw5I3I/AAAAAAAAA-o/1bBT3WK5CFg/s1600/Red+Velvet+Sandwich+Cookies+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-NKycvUuTv_o/Tb8paBw5I3I/AAAAAAAAA-o/1bBT3WK5CFg/s400/Red+Velvet+Sandwich+Cookies+recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Red Velvet Sandwich Cookies recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Red Velvet Sandwich Cookies.<br />
<br />
Cook Time: 10 min | Level: Easy | Yield: 12 to 15 sandwiches<br />
<br />
<b>Ingredients</b><br />
<br />
1 1/3 cups all-purpose flour<br />
2 tablespoons cocoa powder<br />
1 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/4 cup butter, room temperature<br />
1 cup sugar<br />
2 eggs<br />
2 tablespoons buttermilk<br />
2 teaspoons apple cider vinegar<br />
1 teaspoon vanilla extract<br />
1 tablespoon red food coloring<br />
<br />
<b>For the Cream Cheese Frosting:</b><br />
1 pound cream cheese, softened<br />
2 sticks butter, softened<br />
1 teaspoon vanilla extract<br />
4 cups powdered sugar<br />
3/4 cup finely chopped pecans, optional<br />
<br />
<b>Directions</b><br />
<br />
Preheat oven to 375 degrees F.<br />
<br />
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.<br />
<br />
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.<br />
<br />
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.<br />
<br />
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.<br />
<b><br />
For the Cream Cheese Frosting:</b><br />
<br />
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.<br />
<br />
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.<br />
<br />
Recipe courtesy Paula Deen, 2008<br />
Show: Paula's Party Episode: Red Hot Party <br />
<br />
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<a href="http://all-desserts.blogspot.com/2011/03/birthday-biscuits-recipe.html">Birthday biscuits</a><br />
<a href="http://all-desserts.blogspot.com/2011/03/smoothie-jellies-with-ice-cream.html">Smoothie jellies with ice cream</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/mega-cupcake-recipe.html">Mega cupcake</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/chocolate-fudge-cupcakes-recipe.html">Chocolate fudge cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/03/chocolate-brownie-cake-recipe.html">Chocolate brownie cake</a> <br />
<a href="http://all-desserts.blogspot.com/2011/03/angel-berry-trifle-recipe.html">Angel Berry Trifle</a><br />
<br />
<b>Save and share Red Velvet Sandwich Cookies recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-20361612948053259722011-05-02T14:48:00.000-07:002011-05-02T14:48:08.010-07:00Chocolate rum fruit puddings recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3F0ZjyfFQxQ/Tb8mZnNNQSI/AAAAAAAAA-g/zmeWZCAKEHk/s1600/Chocolate+rum+fruit+puddings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3F0ZjyfFQxQ/Tb8mZnNNQSI/AAAAAAAAA-g/zmeWZCAKEHk/s1600/Chocolate+rum+fruit+puddings.jpg" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Chocolate rum fruit puddingsrecipe</b>. Enjoy Christmas desserts and learn how to make Chocolate rum fruit puddings.<br />
<br />
Makes 6<br />
<br />
<b>Ingredients</b><br />
<br />
1 cup mixed dried fruit<br />
1/4 cup dark rum<br />
150g good-quality dark chocolate, chopped<br />
125g butter, chopped<br />
3 eggs<br />
1/3 cup firmly-packed brown sugar<br />
1/3 cup plain flour, sifted<br />
1/4 cup self-raising flour, sifted<br />
1 tablespoon cocoa powder, sifted<br />
cocoa powder and vanilla ice-cream, to serve<br />
<br />
<b>Method</b><br />
<br />
1. Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.<br />
<br />
2. Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until melted and smooth.<br />
<br />
3. Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa and dried fruit mixture.<br />
<br />
4. Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.<br />
<br />
<b>Notes</b><br />
<br />
For rum and raisin puddings, replace mixed fruit with 1 cup chopped raisins.<br />
<br />
Source<br />
Super Food Ideas - December 2007, Page 34<br />
Recipe by Cathie Lonnie<br />
<br />
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<a href="http://all-desserts.blogspot.com/2011/05/gluten-free-plum-pudding-recipe.html">Gluten-free plum pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/steamed-pudding-recipe.html">Steamed pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/microwave-christmas-pudding-recipe.html">Microwave Christmas pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/orange-chocolate-bread-pudding-recipe.html">Orange-Chocolate Bread Pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/little-lemon-meringue-pies-recipe.html">Little Lemon Meringue Pies</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<br />
<b>Save and share Chocolate rum fruit puddings recipe</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-85437009815449965522011-05-02T14:41:00.000-07:002011-05-02T14:41:42.951-07:00Gluten-free plum pudding recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A0xHPKoA3HA/Tb8k8izWbLI/AAAAAAAAA-Y/XxpjE8Y1U3U/s1600/Gluten-free+plum+pudding+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-A0xHPKoA3HA/Tb8k8izWbLI/AAAAAAAAA-Y/XxpjE8Y1U3U/s400/Gluten-free+plum+pudding+recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Gluten-free plum pudding recipe</b>. Enjoy Christmas desserts and learn how to make Gluten-free plum pudding.<br />
<br />
Cooking Time 240 minutes<br />
<br />
<b>Ingredients (serves 12)</b><br />
<br />
350g raisins, coarsely chopped<br />
300g sultanas<br />
1 x 300g pkt currants<br />
185ml (3/4 cup) rum<br />
Melted butter, to grease<br />
200g butter, at room temperature<br />
200g (1 cup, firmly packed) brown sugar<br />
4 eggs, at room temperature<br />
140g (2 cups) fresh gluten & wheat-free breadcrumbs (made from day-old bread)<br />
120g (1/2 cup) soy compound<br />
70g (1 cup) Farex Baby Rice<br />
80g (1/2 cup) Orgran Gluten Free Self Raising Flour<br />
1 tsp ground nutmeg<br />
1 tsp ground cinnamon<br />
Bought gluten-free vanilla custard, warmed, to serve<br />
<br />
<b>Method</b><br />
<br />
1. Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum. Cover and set aside, stirring every few hours, for 6 hours to macerate.<br />
<br />
2. Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.<br />
<br />
3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, soy compound, baby rice, combined flour, nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface.<br />
<br />
4. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling water. Bring to a simmer over low heat.<br />
<br />
5. Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don't get wet.<br />
<br />
6. Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin.<br />
<br />
7. Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.<br />
<br />
8. Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with custard.<br />
<br />
<b>Notes</b><br />
<br />
Allow 6 hours macerating and 5 minutes resting time.<br />
<br />
Source<br />
Good Taste - December 2007, Page 98<br />
Recipe by Michelle Southan<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/steamed-pudding-recipe.html">Steamed pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/microwave-christmas-pudding-recipe.html">Microwave Christmas pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/orange-chocolate-bread-pudding-recipe.html">Orange-Chocolate Bread Pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/little-lemon-meringue-pies-recipe.html">Little Lemon Meringue Pies</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<br />
<b>Save and share Gluten-free plum pudding recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-15982189867501266492011-05-02T12:58:00.000-07:002011-05-02T12:58:05.482-07:00Steamed pudding recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-N1FpIY356DM/Tb8MlAOFHcI/AAAAAAAAA-Q/oPbOlwzQsKc/s1600/Steamed+pudding+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-N1FpIY356DM/Tb8MlAOFHcI/AAAAAAAAA-Q/oPbOlwzQsKc/s1600/Steamed+pudding+recipe.jpg" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Steamed pudding recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Steamed pudding.<br />
<br />
<b>Ingredients (serves 8)</b><br />
<br />
2 1/2 cups (500g) mixed dried fruit<br />
1 cup pitted dried dates, chopped<br />
1 cup raisins, chopped<br />
1/2 cup red glace cherries, quartered<br />
1 cup firmly packed dark brown sugar<br />
125g butter, chopped<br />
1 teaspoon bicarbonate of soda<br />
2 teaspoons finely grated orange rind<br />
2 eggs, lightly beaten<br />
1 cup plain flour, sifted<br />
1 cup self-raising flour, sifted<br />
2 teaspoons mixed spice<br />
1/4 cup brandy<br />
custard, to serve (see recipe, right)<br />
<br />
<b>Method</b><br />
<br />
1. Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper. Place mixed dried fruit, dates, raisins, cherries, sugar, butter and 1 cup cold water in a saucepan over medium-high heat. Stir until butter has melted. Bring to the boil. Cook, stirring, for 5 minutes. Remove from heat. Add bicarbonate of soda. Stir to combine. Transfer to a large, heatproof bowl. Cool.<br />
<br />
2. Stir in orange rind, egg, flours, spice and brandy. Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up with boiling water when necessary.<br />
<br />
3. Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Serve with custard.<br />
<br />
<b>Notes</b><br />
<br />
Super saver: Replace dates, raisins and cherries with 2 1/2 cups mixed dried fruit and saved around $2.60.<br />
<br />
You could replace brandy in the pudding with orange juice.<br />
<br />
Wrap pudding in plastic wrap then foil. Refrigerate for 3 months or freeze for up to 1 year<br />
<br />
Source<br />
Super Food Ideas - December 2008, Page 16<br />
Recipe by Kim Coverdale & Claire Brookman<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/microwave-christmas-pudding-recipe.html">Microwave Christmas pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/orange-chocolate-bread-pudding-recipe.html">Orange-Chocolate Bread Pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/little-lemon-meringue-pies-recipe.html">Little Lemon Meringue Pies</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<br />
<b>Save and share Steamed pudding recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-68594841619698479002011-05-02T12:49:00.000-07:002011-05-02T12:49:10.764-07:00Frosted cherry chocolate cheesecake recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QL7ca4zyje4/Tb8KeFbtgZI/AAAAAAAAA-I/3uR1KVlrpyw/s1600/Frosted+cherry+chocolate+cheesecake+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QL7ca4zyje4/Tb8KeFbtgZI/AAAAAAAAA-I/3uR1KVlrpyw/s1600/Frosted+cherry+chocolate+cheesecake+recipe.jpg" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Frosted cherry chocolate cheesecake recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make <br />
a sweet treat to impress: frosted cherry chocolate cheesecake.<br />
<br />
<b>Ingredients</b><br />
<br />
200g pkt chocolate biscuits<br />
100g butter, melted<br />
375g cream cheese, softened<br />
1/2 cup (125g) sour cream<br />
1/2 cup (100g) caster sugar<br />
2 eggs<br />
1 tsp vanilla bean paste<br />
70g dark chocolate, chopped (see note)<br />
1/3 cup (70g) caster sugar, extra<br />
100g cherries, washed, dried<br />
1 eggwhite, lightly whisked<br />
<br />
<b>Method</b><br />
<br />
1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Place in a 15 x 40cm rectangular fluted tart pan with removable base and use the base and sides of a glass to press the crumb mixture up the base and sides of the pan. Place on a baking tray and place in the fridge for 30 minutes to set.<br />
<br />
2. Preheat oven to 160°C. Use an electric mixer to beat the cream cheese, sour cream and sugar until smooth. Add the eggs and vanilla and beat until just combined. Pour into the prepared pan and sprinkle with the chocolate. Bake in preheated oven for 25-30 minutes or until set. Turn off oven and leave cheesecake in oven with door ajar to cool completely.<br />
<br />
3. Line an oven tray with baking paper. Place the extra sugar in a shallow bowl. Use a small brush to brush eggwhite evenly over a cherry. Roll the cherry in the sugar to dust evenly. Place on the lined tray. Repeat with remaining cherries, eggwhite and sugar. Set aside for 1 hour to dry.<br />
<br />
4. Place the cheesecake on a serving plate. Arrange frosted cherries over the cheesecake to serve.<br />
<br />
<b>Notes</b><br />
<br />
Try substituting the dark chocolate with white or light chocolate, or experiment with combinations of different chocolates such as white and dark chocolate.<br />
<br />
Source<br />
Notebook: - December 2007, Page 126<br />
Recipe by Sarah Hobbs<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/white-christmas-cakes-recipe.html">White Christmas cakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/christmas-fruit-cake-recipe.html">Christmas fruit cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/mint-chocolate-meringue-cake-recipe.html">Mint & chocolate meringue cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/panforte-recipe.html">Panforte</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<br />
<b>Save and share Frosted cherry chocolate cheesecake recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-1116521978724116682011-05-02T12:42:00.000-07:002011-05-02T12:42:36.503-07:00White Christmas cakes recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xMT1ck2pdOc/Tb8I2uhs2qI/AAAAAAAAA-A/LoHhvq1eBNg/s1600/White+Christmas+cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xMT1ck2pdOc/Tb8I2uhs2qI/AAAAAAAAA-A/LoHhvq1eBNg/s1600/White+Christmas+cakes.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>White Christmas cakes recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make White Christmas cakes.<br />
<br />
Makes 12<br />
<br />
<b>Ingredients</b><br />
<br />
25g butter, chopped<br />
125g good-quality white chocolate, chopped<br />
3/4 cup caster sugar<br />
2/3 cup milk<br />
3/4 cup plain flour<br />
1/3 cup self-raising flour<br />
1 egg, lightly beaten<br />
<br />
<b>White Christmas topping</b><br />
125g good-quality white chocolate<br />
1 cup puffed rice cereal<br />
1/3 cup shredded coconut, toasted (see tip)<br />
1/2 cup pistachio nuts, toasted, chopped<br />
1/3 cup dried cranberries, chopped<br />
1/2 cup roughly-chopped white marshmallows<br />
<br />
<b>Method</b><br />
<br />
1. Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.<br />
<br />
2. Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.<br />
<br />
3. Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.<br />
<br />
4. Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.<br />
<br />
<b>Notes</b><br />
<br />
Tip: To toast coconut, place on a tray and bake at 180°C for 3 to 5 minutes or until golden. Stir occasionally so coconut browns evenly.<br />
<br />
Source<br />
Super Food Ideas - December 2007, Page 34<br />
Recipe by Cathie Lonnie<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/christmas-fruit-cake-recipe.html">Christmas fruit cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/mint-chocolate-meringue-cake-recipe.html">Mint & chocolate meringue cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/panforte-recipe.html">Panforte</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a> <br />
<br />
<b>Save and share White Christmas cakes</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-16932835848145873092011-05-02T12:36:00.000-07:002011-05-02T12:36:34.743-07:00Microwave Christmas pudding recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0miIUDGnFfw/Tb8HlJFVL4I/AAAAAAAAA94/18POO84GSyE/s1600/Microwave+Christmas+pudding+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0miIUDGnFfw/Tb8HlJFVL4I/AAAAAAAAA94/18POO84GSyE/s1600/Microwave+Christmas+pudding+recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Microwave Christmas pudding recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Microwave Christmas pudding.<br />
<br />
<b>Ingredients (serves 10)</b><br />
<br />
50g dried apricots, chopped<br />
300g dried mixed fruit<br />
100g moist dried figs, chopped<br />
100g glace mixed fruits (pineapple, figs, apricots, cherries), chopped<br />
1/2 cup sweet sherry, dark rum or brandy<br />
150g butter, softened<br />
1/2 cup brown sugar<br />
2 eggs, at room temperature<br />
1/2 cup smooth apple sauce<br />
1/2 cup plain flour, sifted<br />
1 1/4 cups fresh white breadcrumbs<br />
1 1/2 teaspoons mixed spice<br />
1 tablespoon parisienne essence<br />
vanilla custard, to serve<br />
<br />
<b>Method</b><br />
<br />
1. Place dried and glace fruits in a large, microwave-safe bowl. Pour over sherry. Microwave, covered, on MEDIUM-LOW (30%) for 10 minutes or until fruit is plump and sherry is almost absorbed. Cool.<br />
<br />
2. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fruit mixture, apple sauce, flour, breadcrumbs and mixed spice. Mix well. Stir in parisienne essence.<br />
<br />
3. Lightly grease a 1.5-litre capacity heatproof, microwave-safe pudding basin. Line base with a circle of baking paper. Spoon mixture into basin. Smooth surface. Cover pudding with a double layer baking paper and secure with kitchen string. Elevate basin on an upturned plate in microwave. Microwave on MEDIUM-LOW (30%) for 35 minutes. Stand in basin for 15 minutes. Insert a skewer into centre, to check if pudding is cooked. Turn out. Serve with custard.<br />
<br />
<b>Notes</b><br />
To reheat a whole Christmas pudding, line a heatproof, microwave-safe plate with non-stick paper. Invert pudding onto plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer. Microwave on MEDIUM-LOW/DEFROST (30%) for 15 to 20 minutes or until pudding feels warm (it will get hotter on standing). Stand for 5 minutes. Serve.<br />
<br />
Source<br />
Super Food Ideas - December 2006, Page 26<br />
Recipe by Kerrie Sun<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/orange-chocolate-bread-pudding-recipe.html">Orange-Chocolate Bread Pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/little-lemon-meringue-pies-recipe.html">Little Lemon Meringue Pies</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-ricotta-granita-recipe.html">Lemon Ricotta Granita</a><br />
<br />
<b>Save and share Microwave Christmas pudding recipe</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-18134481695418976062011-05-02T12:30:00.000-07:002011-05-02T12:30:07.756-07:00Christmas fruit cake recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2szayW3GSrQ/Tb8F-0AjFFI/AAAAAAAAA9w/UkWkulWlqTM/s1600/Christmas+fruit+cake+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2szayW3GSrQ/Tb8F-0AjFFI/AAAAAAAAA9w/UkWkulWlqTM/s1600/Christmas+fruit+cake+recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Christmas fruit cake recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Christmas fruit cake.<br />
<br />
Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!<br />
<br />
<b>Ingredients (serves 20)</b><br />
<br />
600g sultanas<br />
400g raisins<br />
200g currants<br />
100g glace cherries, quartered<br />
100g glace orange slices, finely chopped<br />
80g glace ginger, finely chopped<br />
290ml brandy<br />
1 1/2 cups plain flour<br />
1/2 cup self-raising flour<br />
2 teaspoons mixed spice<br />
1 teaspoon ground ginger<br />
250g butter, softened<br />
1 cup dark brown sugar<br />
4 eggs, at room temperature<br />
2 tablespoons orange marmalade<br />
Pure icing sugar, to serve<br />
<br />
<b>Method</b><br />
<br />
1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.<br />
<br />
2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.<br />
<br />
3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.<br />
<br />
4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.<br />
<br />
<b>Notes</b><br />
<br />
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.<br />
<br />
Source<br />
Super Food Ideas - December 2006, Page 25<br />
Recipe by Kerrie Sun<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/mint-chocolate-meringue-cake-recipe.html">Mint & chocolate meringue cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/05/panforte-recipe.html">Panforte</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a> <br />
<br />
<b>Save and share Christmas fruit cake recipe</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-31365533315711669392011-05-02T12:12:00.000-07:002011-05-02T12:12:41.528-07:00Christmas cupcakes recipe - How to make Christmas cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-092abZaLGSQ/Tb8BdPQxlSI/AAAAAAAAA9o/FkbRju5DHr4/s1600/Christmas-cupcakes-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-092abZaLGSQ/Tb8BdPQxlSI/AAAAAAAAA9o/FkbRju5DHr4/s1600/Christmas-cupcakes-recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Christmas cupcakes recipe</b>. Enjoy quick & easy Christmas desserts and learn how to make Christmas cupcakes.<br />
<br />
Wrapped in cellophane, these easy cakes make pretty Christmas gifts for friends, neighbours and grandparents<br />
Preparation Time 60 minutes<br />
Cooking Time 30 minutes<br />
Makes 12<br />
<br />
<b>Ingredients</b><br />
<br />
125g butter<br />
100g (1/2 cup, firmly packed) brown sugar<br />
1 tsp finely grated orange rind<br />
2 eggs<br />
500g dried mixed fruit<br />
60g (1/2 cup) chopped walnuts<br />
80ml (1/3 cup) fresh orange juice<br />
75g (1/2 cup) plain flour, sifted<br />
75g (1/2 cup) self-raising flour, sifted<br />
1/2 tsp mixed spice<br />
250g Orchard White Icing<br />
10 drops green food colouring<br />
36 red Nestle Smarties or Mars M&M'S<br />
<br />
<b>Method</b><br />
<br />
1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.<br />
<br />
2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.<br />
<br />
3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.<br />
<br />
4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.<br />
<br />
5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.<br />
<br />
<b>Notes</b><br />
<br />
Store the cupcakes in an airtight container for up to 4 days.<br />
<br />
Source<br />
Good Taste - December 2008, Page 101<br />
Recipe by Tracy Rutherford<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/black-forest-cupcakes.html">Black forest</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/valentine-cupcakes.html">Valentine cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/banana-and-cinnamon-cupcakes-recipe.html">Banana and cinnamon cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/honey-and-hazelnut-cupcakes-recipe.html">Honey and hazelnut cupcakes</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/mega-cupcake-recipe.html">Mega cupcake</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/cupcake-flowers-recipe.html">Cupcake flowers</a> <br />
<br />
<b>Save and share Christmas cupcakes recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-57240160122035537982011-05-02T11:47:00.000-07:002011-05-02T12:50:08.309-07:00Mint & chocolate meringue cake recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Lwhb_2ieDcA/Tb78C7LDxyI/AAAAAAAAA9g/uR5TkUDHnfk/s1600/Mint+%2526+chocolate+meringue+cake+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Lwhb_2ieDcA/Tb78C7LDxyI/AAAAAAAAA9g/uR5TkUDHnfk/s1600/Mint+%2526+chocolate+meringue+cake+recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Mint & chocolate meringue cake</b> recipe. Enjoy quick & easy Christmas desserts and learn how to make Mint & chocolate meringue cake.<br />
<br />
The combo of mint and dark chocolate is one you'll love. Add pomegranate seeds to cut through the sweetness of the meringue. Or try raspberries or strawberries.<br />
<br />
Preparation Time 30 minutes<br />
Cooking Time 50 minutes<br />
<br />
<b>Ingredients (serves 6)</b><br />
<br />
4 egg whites<br />
220g (1 cup) caster sugar<br />
1/2 tsp mint essence<br />
2 tsp cornflour<br />
150g dark chocolate (70% cocoa solids), chopped<br />
300ml thickened cream<br />
1 tbs icing sugar<br />
1 pomegranate, seeds removed<br />
Frosted mint leaves (optional), to serve<br />
<br />
<b>Method</b><br />
<br />
1. Preheat oven to 120C. To make meringue, fill a sink one-third full with hot water. Place egg whites and sugar in the bowl of an electric mixer. Place bowl in sink and whisk for 30 seconds or until sugar has dissolved. Remove from sink. Using an electric mixer, whisk mixture to soft peaks. Add mint essence and cornflour. Whisk for 8 minutes or until stiff and glossy. Fold in 80g chocolate.<br />
<br />
2. With a pencil, draw a 24cm round on a sheet of baking paper. Place paper on an oven tray, pencilled-side down. Place three-quarters of meringue in the centre of the round. Using a spatula, spread to fill round. Spoon remaining meringue into a piping bag fitted with a 1cm plain nozzle and pipe bite-sized 'kisses' around the large meringue. Alternatively, drop teaspoonfuls of meringue onto the tray.<br />
<br />
3. Bake meringues for 50 minutes or until firm to the touch. Turn off oven and cool meringues completely in the oven with oven door held ajar with a wooden spoon (this takes about 3 hours).<br />
<br />
4. Melt the remaining 70g chocolate in a heatproof bowl (see note on Melting chocolate). Using a fork, drizzle meringues with chocolate. Leave to set. Using an electric mixer, whisk cream and icing sugar to soft peaks.<br />
<br />
5. To assemble, spread large meringue with cream. Top with meringues kisses and scatter over pomegranate seeds and frosted mint leaves, if using.<br />
<br />
<b>Notes</b><br />
<br />
Melting chocolate: To ensure smooth melted chocolate, place a quantity of chopped chocolate in a glass or stainless-steel bowl. Pick a saucepan that the bowl will sit over snugly and fill one-third full with water. bring water to a gentle simmer. Place bowl over the pan, making sure it doesn't touch the simmering water, and stir occasionally. for small quantities of chocolate, turn off the heat. The residual heat will melt the chocolate.<br />
<br />
Tip: This cake looks beautiful decorated with frosted mint leaves. Brush small mint leaves with egg white, dust in caster sugar and leave to dry.<br />
<br />
Source<br />
MasterChef - May 2010, Page 90<br />
Recipe by Sophia Young<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/05/panforte-recipe.html">Panforte</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/jamies-coconut-cake-recipe.html">Jamie's Coconut Cake</a> <br />
<br />
<b>Save and share Mint & chocolate meringue cake recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-79633397026441223332011-05-02T11:41:00.000-07:002011-05-02T11:41:22.958-07:00Panforte Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-p90RBXpS4rU/Tb76keh5QwI/AAAAAAAAA9Y/eiMizJLJTb4/s1600/Panforte-Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p90RBXpS4rU/Tb76keh5QwI/AAAAAAAAA9Y/eiMizJLJTb4/s1600/Panforte-Recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try Panforte recipe. Enjoy quick & easy Christmas desserts and learn how to make Panforte .<br />
<br />
Makes 1 x 20cm round disc<br />
Equipment<br />
You will need a sugar thermometer for this recipe.<br />
<b><br />
Ingredients</b><br />
<br />
1 cup (145g) hazelnuts<br />
1 cup (160g) blanched almonds<br />
1 cup (145g) raw cashews<br />
1 cup (150g) dried pitted dates, halved<br />
100g red glace cherries<br />
2/3 cup (100g) plain flour<br />
2 tsp mixed spice<br />
1 tsp ground ginger<br />
1/3 cup (80ml) honey<br />
1/3 cup (70g) caster sugar<br />
1/3 cup (70g) brown sugar<br />
2 tbs water<br />
Icing sugar mixture, to dust<br />
<br />
<b>Method</b><br />
<br />
1. Preheat oven to 160°C. Place hazelnuts on an oven tray. Place the almonds and cashews on a separate oven tray. Bake for 6-8 minutes or until lightly toasted. Remove from oven. Rub the hazelnuts in a clean tea towel to remove the skins. Place the nuts, dates, cherries, flour, mixed spice and ginger in a large heatproof bowl.<br />
<br />
2. Grease and line the base of a shallow 20cm round cake tin with baking paper.<br />
<br />
3. Combine the honey, caster and brown sugar and water in a saucepan over low heat. Cook, stirring, occasionally brushing the sides of the pan to remove any sugar crystals, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until sugar thermometer reaches 116°C (soft ball stage). Remove from heat; add to nut mixture. Quickly stir to combine. Transfer to the pan and use your hands to press mixture to flatten.<br />
<br />
4. Bake in preheated oven for 45 minutes. Remove from oven and set aside to cool completely in the pan. Run a sharp knife around the edge of the pan to loosen and turn onto a clean work surface. Remove and discard the baking paper. Dust with icing sugar. Store in an airtight container.<br />
<br />
Source<br />
Notebook: - December 2008, Page 172<br />
Recipe by Sarah Hobbs<br />
<br />
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<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/jamies-coconut-cake-recipe.html">Jamie's Coconut Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/ultimate-chocolate-cake-recipe.html">Ultimate chocolate cake</a> <b> </b><br />
<br />
<b>Save and share Panforte Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-34540920609839054672011-04-27T23:28:00.000-07:002011-04-27T23:28:06.982-07:00Summer berry trifle recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-95sPKufXvEk/TbkIvWV9TlI/AAAAAAAAA8w/MkFaCtwroz4/s1600/Summer+berry+trifle+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-95sPKufXvEk/TbkIvWV9TlI/AAAAAAAAA8w/MkFaCtwroz4/s1600/Summer+berry+trifle+recipe.jpg" /></a></div><br />
<b>Dessert Recipes:</b> The home of delicious dessert recipes invites you to try <b>Summer berry trifle recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Summer berry trifle. It couldn't be easier to make! <br />
<br />
<b>Ingredients (serves 10)</b><br />
<br />
1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals<br />
14 bought jam rollettes, cut into 1cm-thick slices<br />
80ml (1/3 cup) apple juice or sweet sherry<br />
2 x 250g punnets strawberries, washed, hulled, halved<br />
2 x 150g punnets blueberries<br />
500ml (2 cups) Pauls premium vanilla custard<br />
250ml (1 cup) thickened cream, whipped<br />
<br />
<b>Method</b><br />
<br />
1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.<br />
<br />
2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.<br />
<br />
3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.<br />
<br />
Source<br />
Good Taste - December 2006, Page 56<br />
Recipe by Michelle Southan<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/mangomisu-recipe.html">Mangomisu Recipe</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/jamies-coconut-cake-recipe.html">Jamie's Coconut Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/ultimate-chocolate-cake-recipe.html">Ultimate chocolate cake</a> <br />
<br />
<b>Save and share Summer berry trifle recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-20509730560248067762011-04-27T22:53:00.000-07:002011-04-27T22:53:57.068-07:00Mangomisu Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EqIcK_KXYHg/TbkAM4E2xEI/AAAAAAAAA8o/_jKdYAd7s7c/s1600/Mangomisu+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EqIcK_KXYHg/TbkAM4E2xEI/AAAAAAAAA8o/_jKdYAd7s7c/s1600/Mangomisu+Recipe.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Mangomisu recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Mangomisu.<br />
<br />
Escape the hustle and bustle with this relaxed dessert that will comfort your tastebuds.<br />
<br />
<b>Ingredients (serves 6)</b><br />
<br />
500g mascarpone cheese<br />
600ml thickened cream<br />
1/3 cup (50g) icing sugar<br />
2 egg yolks<br />
1 vanilla bean, split, seeds scraped<br />
1/2 cup (125ml) Grand Marnier<br />
Juice of 2 oranges<br />
300g savoiardi (see note) (sponge finger biscuits)<br />
3 mangoes, flesh sliced 1cm thick<br />
<br />
<b>Raspberry sauce</b><br />
1/4 cup (55g) caster sugar<br />
250g fresh or frozen raspberries<br />
Juice of 1 lemon<br />
<br />
<b>Method</b><br />
<br />
1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.<br />
<br />
2. Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.<br />
<br />
3. Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).<br />
<br />
4.To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.<br />
<br />
<b>Notes</b><br />
Savoiardi (sponge finger biscuits) are available from delis and supermarkets.<br />
<br />
Source<br />
delicious. - December 2009, Page 102<br />
Recipe by Valli Little<br />
<br />
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<br />
<a href="http://all-desserts.blogspot.com/2011/04/egg-nog-panna-cotta-recipe.html">Egg nog panna cotta</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/jamies-coconut-cake-recipe.html">Jamie's Coconut Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/ultimate-chocolate-cake-recipe.html">Ultimate chocolate cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/lemon-drizzle-cake-recipe.html">Lemon drizzle cake</a> <br />
<br />
<b>Save and share Mangomisu</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-74878338014989188622011-04-27T22:41:00.000-07:002011-04-27T22:41:51.288-07:00Egg nog panna cotta recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-US1xgI2MRt4/Tbj9X6RnnLI/AAAAAAAAA8g/UeLQY_rOZvY/s1600/Egg+nog+panna+cotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-US1xgI2MRt4/Tbj9X6RnnLI/AAAAAAAAA8g/UeLQY_rOZvY/s1600/Egg+nog+panna+cotta.jpg" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Egg nog panna cotta recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Egg nog panna cotta.<br />
<br />
Preparation Time 15 minutes<br />
Cooking Time 15 minutes<br />
<br />
<b>Ingredients (serves 6)</b><br />
<br />
1/4 cup (60ml) cold water<br />
20g (2 sachets) powdered gelatine<br />
2 1/2 cups (600ml) cream<br />
1 1/4 cups (300ml) store-bought ready-made custard<br />
1/3 cup (80ml) brandy<br />
1/2 teaspoon mixed spice powder<br />
2 tablespoons icing sugar mixture, sifted<br />
<br />
<b>Peach and cherry compote</b><br />
2 cups (500ml) water<br />
1 cup (220g) sugar<br />
3 teaspoons lemon juice<br />
2 yellow peaches, cut into wedges<br />
2 white peaches, cut into wedges<br />
1 tablespoon lemon juice, extra<br />
1 1/2 cups fresh or frozen thawed cherries<br />
<br />
<b>Method</b><br />
<br />
1. Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.<br />
<br />
2. Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined. Whisk if any lumps form.<br />
<br />
3. Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.<br />
<br />
4. To make syrup: Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).<br />
<br />
5. Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.<br />
<br />
6. Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.<br />
<br />
7. To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.<br />
<br />
<b>Notes</b><br />
The panna cotta can be made up to 2 days ahead. The peaches and syrup can be made a few hours ahead (chill both in the refrigerator until ready to serve).<br />
<br />
Source<br />
Taste.com.au - December 2007, Page 4<br />
Recipe by Kate Murdoch<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/christmas-pudding-with-orange-brandy.html">Christmas pudding with orange brandy butter</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/jamies-coconut-cake-recipe.html">Jamie's Coconut Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/ultimate-chocolate-cake-recipe.html">Ultimate chocolate cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/02/lemon-drizzle-cake-recipe.html">Lemon drizzle cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/01/hazelnut-mud-cake-recipe.html">Hazelnut Mud Cake</a><br />
<br />
<b>Save and share Egg nog panna cotta Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-13607953264289563452011-04-19T01:33:00.000-07:002011-04-19T01:33:27.744-07:00Mini Pineapple Cakes Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-icuy0gY4tRw/Ta1IRNh36xI/AAAAAAAAA7E/xQsnPUFwUmc/s1600/Pineapple-Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-icuy0gY4tRw/Ta1IRNh36xI/AAAAAAAAA7E/xQsnPUFwUmc/s400/Pineapple-Cakes.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Mini Pineapple Cakes Recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Mini Pineapple Cakes.<br />
<br />
Cook Time: 45 min | Level: Intermediate | Yield: 6 mini Bundt cakes<br />
<br />
<b>Ingredients</b><br />
<br />
1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook's Note<br />
2 tablespoons pineapple juice plus 2/3 cup<br />
1/2 cup packed light brown sugar<br />
2 tablespoons unsalted butter, at room temperature<br />
3 egg whites<br />
2/3 cup water<br />
2/3 cup vegetable oil<br />
1 1/2 teaspoons almond extract<br />
1 (18.25-ounce) box white cake mix (recommended: Betty Crocker Super Moist)<br />
Special Equipment: 6-cup mini Bundt pan<br />
<br />
<b>Directions</b><br />
<br />
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.<br />
<br />
For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.<br />
<br />
In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.<br />
<br />
<b>Cook's Note</b>: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.<br />
<br />
Recipe courtesy Giada De Laurentiis, 2008<br />
Show: Giada at Home Episode: Garden Party <br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/orange-chocolate-bread-pudding-recipe.html">Orange-Chocolate Bread Pudding</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/little-lemon-meringue-pies-recipe.html">Little Lemon Meringue Pies</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-ricotta-granita-recipe.html">Lemon Ricotta Granita</a><br />
<br />
<b>Save and share Mini Pineapple Cakes Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-2548065446299261092011-04-19T01:22:00.000-07:002011-05-02T12:50:45.589-07:00Orange-Chocolate Bread Pudding Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vrixZdOIcWU/Ta1F-7UkgmI/AAAAAAAAA68/p8mRGF3SFUE/s1600/Orange-Chocolate+Bread+Pudding+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-vrixZdOIcWU/Ta1F-7UkgmI/AAAAAAAAA68/p8mRGF3SFUE/s400/Orange-Chocolate+Bread+Pudding+Recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try Orange-Chocolate Bread Pudding recipe. Enjoy quick & easy desserts for every occasion and learn how to make <b>Orange-Chocolate Bread Pudding</b>.<br />
<br />
Cook Time: 35 min | Level: Easy | Yield: 6 servings<br />
<br />
<b>Ingredients</b><br />
<br />
4 cups whole milk<br />
1 1/2 cups sugar, plus more for sprinkling<br />
1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed<br />
3/4 cup plus 2 tablespoons bourbon<br />
2 large eggs plus 6 egg yolks<br />
12 cups day-old challah bread cubes<br />
4 tablespoons unsalted butter, plus more for greasing<br />
3/4 cup bittersweet chocolate chunks<br />
Pinch of salt<br />
3/4 cup heavy cream<br />
<br />
<b>Directions</b><br />
<br />
Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)<br />
<br />
Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.<br />
<br />
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.<br />
<br />
Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.<br />
<br />
Photograph by Kana Okada<br />
<br />
Recipe courtesy Food Network Magazine<br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/little-lemon-meringue-pies-recipe.html">Little Lemon Meringue Pies</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-ricotta-granita-recipe.html">Lemon Ricotta Granita</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-curd-trifle-with-fresh-berries.html">Lemon Curd Trifle with Fresh Berries</a><br />
<br />
<b>Save and share Orange-Chocolate Bread Pudding Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-52990715470485980522011-04-19T01:12:00.000-07:002011-04-19T01:12:54.287-07:00Little Lemon Meringue Pies Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kv61jviNtj4/Ta1CaAWS6BI/AAAAAAAAA60/CXqYR70Ou8c/s1600/Little+Lemon+Meringue+Pies+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-kv61jviNtj4/Ta1CaAWS6BI/AAAAAAAAA60/CXqYR70Ou8c/s400/Little+Lemon+Meringue+Pies+Recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Little Lemon Meringue Pies Recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Little Lemon Meringue Pies.<br />
<br />
Cook Time: 40 min | Level: Intermediate | Yield: 6 servings<br />
<br />
<b>Ingredients</b><br />
<br />
<b>Crust:</b><br />
6 tablespoons unsalted butter, at room temperature (3/4 stick)<br />
3 tablespoons sugar<br />
Pinch fine salt<br />
1 large egg yolk<br />
3/4 cup all-purpose flour<br />
1 teaspoon sour cream or yogurt<br />
<br />
<b>Lemon Filling:</b><br />
1/3 cups sugar<br />
1 tablespoon cornstarch<br />
4 large egg yolks<br />
1/4 cup freshly squeezed lemon juice (about 2 lemons)<br />
2 tablespoons freshly squeezed lime juice (about 1 lime)<br />
1 tablespoon finely grated lemon zest<br />
3 tablespoons cold unsalted butter, cubed<br />
<br />
<b>Meringue:</b><br />
1/4 cup egg whites (about 2 large eggs)<br />
1/2 cup sugar<br />
1/4 teaspoon cream of tartar<br />
Pinch fine salt<br />
1 (6-cup) standard non-stick muffin tin<br />
<br />
<b>Crust:</b><br />
<b>Directions</b><br />
<br />
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.<br />
<br />
Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.<br />
<br />
Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.<br />
<br />
Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.<br />
<br />
<b>Lemon Filling:</b><br />
Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)<br />
<br />
Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.<br />
<br />
<b>Meringue:</b><br />
Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.<br />
<br />
Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.<br />
<br />
<b>For Busy Bakers</b>:<br />
They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.<br />
<br />
<b>To make ahead in stages:</b><br />
<br />
- The crusts can be made, baked and frozen up to 2 weeks.<br />
- The curd can be made up to 3 days in advance and refrigerated.<br />
- The meringue can be made up to 1 day in advance and refrigerated.<br />
<br />
From Food Network Kitchens <br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/zabaglione-with-berries-recipe.html">Zabaglione With Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-ricotta-granita-recipe.html">Lemon Ricotta Granita</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-curd-trifle-with-fresh-berries.html">Lemon Curd Trifle with Fresh Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/easter-pie-recipe.html">Easter Pie</a><br />
<br />
<b>Save and share Little Lemon Meringue Pies</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-65929830401532564802011-04-19T00:53:00.000-07:002011-04-19T00:53:26.796-07:00Zabaglione With Berries Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Gj4AcMY0Enk/Ta0-y5h8iaI/AAAAAAAAA6s/7kNU0CN_U7A/s1600/Zabaglione+With+Berries+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-Gj4AcMY0Enk/Ta0-y5h8iaI/AAAAAAAAA6s/7kNU0CN_U7A/s400/Zabaglione+With+Berries+Recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Zabaglione With Berries recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Zabaglione With Berries.<br />
<br />
Cook Time: 10 min | Level: Easy | Yield: 4 servings<br />
<br />
<b>Directions</b><br />
<br />
Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.<br />
<br />
Photograph by Antonis Achilleos<br />
<br />
Recipe courtesy Food Network Magazine <br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/raspberry-lemon-easter-cake-recipe.html">Raspberry-Lemon Easter Cake</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-ricotta-granita-recipe.html">Lemon Ricotta Granita</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-curd-trifle-with-fresh-berries.html">Lemon Curd Trifle with Fresh Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/easter-pie-recipe.html">Easter Pie</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/white-chocolate-and-berry-cheesecake.html">White chocolate and berry cheesecake</a><br />
<br />
<b>Save and share Zabaglione With Berries Recipe</b><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-22851777687048633512011-04-19T00:36:00.000-07:002011-04-19T00:36:34.150-07:00Raspberry-Lemon Easter Cake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uMeY8i4qIMQ/Ta05P9-Pe4I/AAAAAAAAA6k/8BkObg0ZVgI/s1600/Cakes_Raspberry_Lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-uMeY8i4qIMQ/Ta05P9-Pe4I/AAAAAAAAA6k/8BkObg0ZVgI/s400/Cakes_Raspberry_Lemon.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Raspberry-Lemon Easter Cake recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Raspberry-Lemon Easter Cake.<br />
<br />
Cook Time: 50 min | Level: Intermediate | Yield: 8 servings<br />
<br />
<b>Ingredients</b><br />
<br />
<b>Cake:</b><br />
3 cups cake flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon fine salt<br />
1 1/4 cups sour cream<br />
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)<br />
1 tablespoon pure vanilla extract<br />
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces<br />
2 cups sugar<br />
1 teaspoon finely grated lemon zest<br />
5 large eggs, room temperature<br />
<b><br />
Icing and Filling:</b><br />
1 1/4 cups sugar<br />
5 large egg whites<br />
1 1/2 teaspoons freshly squeezed lemon juice<br />
1/4 teaspoon cream of tartar<br />
Pinch fine salt<br />
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces<br />
1/2 cup seedless red raspberry jam<br />
Rabbit Sugar Cookies, homemade or store bought, recipe follows<br />
Candied almonds<br />
Pastel sanding sugars<br />
<br />
<b>For the cakes:</b><br />
<br />
<b>Directions</b><br />
<br />
Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.<br />
<br />
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.<br />
<br />
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.<br />
<br />
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.<br />
<br />
Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)<br />
<br />
Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.<br />
<br />
<b>For the Icing:</b><br />
<br />
Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)<br />
<br />
<b>To assemble the cake:</b><br />
<br />
Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.<br />
<br />
Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate. Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top. Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together. Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible. Press plain or iced cookies around the sides, taking care to leave space to cut the cake. Garnish with additional candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.<br />
<br />
Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.<br />
<br />
<b>Cook's Note</b>: Double wrap the cake in plastic wrap and store in the freezer for up to 2 months.<br />
<br />
Copyright 2007 Television Food Network, G.P. All rights reserved<br />
<br />
Sugar Cookies for Decorating (and eating):<br />
<br />
2 1/2 cups all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon fine salt<br />
1 cup (2 sticks) unsalted butter, at room temperature<br />
3/4 cup granulated sugar<br />
1/2 cup confectioners' sugar<br />
2 large eggs<br />
1 1/2 teaspoons vanilla paste or vanilla extract<br />
<br />
Whisk the flour, baking powder, and salt in a medium bowl.<br />
<br />
Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.<br />
<br />
Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.<br />
<br />
Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.<br />
<br />
Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.)<br />
<br />
Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.<br />
<br />
Yield: 4 dozen 2 1/2-inch cookies, depending on shape<br />
Prep Time: 20 minutes<br />
Cook Time: 20 minutes<br />
Inactive Prep Time: 3 hours<br />
Ease of preparation: easy<br />
<br />
From Food Network Kitchens <br />
<br />
<b>More Dessert Recipes:</b><br />
<br />
<a href="http://all-desserts.blogspot.com/2011/04/truffle-tarts-with-raspberries-recipe.html">Truffle Tarts with Raspberries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-ricotta-granita-recipe.html">Lemon Ricotta Granita</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/lemon-curd-trifle-with-fresh-berries.html">Lemon Curd Trifle with Fresh Berries</a><br />
<a href="http://all-desserts.blogspot.com/2011/04/easter-pie-recipe.html">Easter Pie</a><br />
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To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-22560890562767070372011-04-19T00:14:00.000-07:002011-04-19T00:14:35.507-07:00Truffle Tarts with Raspberries Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-F48UG_6fN3E/Ta019uQgpII/AAAAAAAAA6c/R1hkRMbm0tw/s1600/Truffle+Tarts+with+Raspberries+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-F48UG_6fN3E/Ta019uQgpII/AAAAAAAAA6c/R1hkRMbm0tw/s400/Truffle+Tarts+with+Raspberries+Recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Truffle Tarts with Raspberries recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Truffle Tarts with Raspberries.<br />
<br />
Prep Time: 20 min | Level: Easy | Yield: 6 servings<br />
<br />
<b>Ingredients</b><br />
<br />
1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)<br />
6 tablespoons melted butter<br />
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls<br />
6 fresh raspberries, plus extra for serving<br />
<br />
<b>Directions</b><br />
<br />
Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.<br />
<br />
<b>Dark Chocolate Truffles:</b><br />
<br />
1/2 cup heavy cream<br />
8 ounces good-quality (70 percent) bittersweet chocolate, chopped<br />
1 teaspoon pure vanilla extract<br />
1 cup cocoa powder, for dusting<br />
<br />
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.<br />
<br />
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.<br />
<br />
Yield: 15 to 20 candies, depending on size<br />
Prep Time: 25 minutes<br />
Cook Time: 15 minutes<br />
Inactive Prep Time: 3 hours<br />
Ease of preparation: Intermediate<br />
<br />
Recipe courtesy Tyler Florence<br />
Show: How To Boil Water Episode: How Sweet It Is <br />
<br />
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<b>Save and share Truffle Tarts with Raspberries Recipe</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.comtag:blogger.com,1999:blog-1289841573064676828.post-19951429281400292452011-04-19T00:01:00.000-07:002011-04-19T00:01:39.792-07:00Lemon Ricotta Granita Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T6K7FX98aCg/Ta0zDZWMoZI/AAAAAAAAA6U/YErxy0ehq0U/s1600/Lemon+Ricotta+Granita+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-T6K7FX98aCg/Ta0zDZWMoZI/AAAAAAAAA6U/YErxy0ehq0U/s400/Lemon+Ricotta+Granita+Recipe.jpg" width="400" /></a></div><br />
<b>Dessert Recipes</b>: The home of delicious dessert recipes invites you to try <b>Lemon Ricotta Granita recipe</b>. Enjoy quick & easy desserts for every occasion and learn how to make Lemon Ricotta Granita.<br />
<br />
Cook Time: 5 min | Level: Easy | Yield: 6 servings<br />
<br />
<b>Ingredients</b><br />
<br />
1 cup water<br />
3/4 cup plus 1 tablespoon sugar<br />
2/3 cup strained fresh lemon juice<br />
3/4 cup whole milk ricotta cheese<br />
Pinch salt<br />
1 lemon, for zesting<br />
<br />
<b>Directions</b><br />
<br />
Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)<br />
<br />
Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.<br />
<br />
Recipe courtesy Giada De Laurentiis<br />
Show: Everyday Italian Episode: Simply Sweet <br />
<br />
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<b>Save and share Lemon Ricotta Granita</b><br />
<br />
To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.Yazanhttp://www.blogger.com/profile/15057895307344998359noreply@blogger.com