Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Caramelized Peach And Custard Tart

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Ingrients & Directions


1 Prepared pie shell (deep
Tart pan)
1 qt Cream
2 c Sugar
1 Vanilla bean, split in half
7 Egg yolks
2 lb Fresh peach, quartered,
Caramelized
Whipped cream in pastry bag
With star tip
Fresh mint sprigs
Powdered sugar

Preheat oven to 350 degrees. In a sauce pot, combine the cream,
sugar, scraped vanilla and vanilla bean. Bring the cream up to a
simmer to dissolve the sugar. Simmer for about 3 to 5 minutes.
Remove from the heat and discard the vanilla bean.

In a mixing bowl, whisk the egg yolks until frothy. Temper the cream
into the yolks. Line the pie shell with the caramelized peaches.
Pour the custard over the peaches. Bake the pie in a water bath.
Bake for 40 to 45 minutes or until the custard is set. Remove from
the oven. Serve cold. Place a slice of the tart on a plate. Garnish
with the whipped cream, mint, and powdered sugar.

Yield: 12 servings

ESSENCE OF EMERIL SHOW #EE2361

Yields
4 servings

Jimmy’s Chocolate Cake

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Ingrients & Directions

is is my y nephew’s grandmother’s
: -(Edna Stave) recipe. It has
: -been in their mily for r years. As you see; it has
: -been updated by the use of
: -a microwave. e oven t temperature is correct. It
: -is a very dense cake.

Preheat oven to 275 degrees. Use a 10″ spring form pan. Grease pan,
sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt
1/2 lb. butter 8 squares unsweetened (bitter) chocolate 2 cups hot
tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4
beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy
pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add
the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty
hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275
for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this
method, bake at 350 for 35 minutes.

Frosting NOTE: ***Triple this recipe for the cake in the spring form pan.

1/2 cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon
strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and
whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat
until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a
double boiler. We are used to “nuking” it.

Grace Adams ************************************************** #2 Subject:
My webpage and rice pilaf recipe

Yields
1 Servings

Jalapeno Grit Cakes With Shrimp And Sausage

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Ingrients & Directions


2 c Water
1/4 ts Salt
1/2 c Quick-cooking grits
1 1/2 tb Minced seeded jalapeno
-chilies
1 1/2 tb Butter
1 lb Uncooked medium shrimp;
-peeled, deveined
8 oz Andouille sausage or other
-fully cooked spicy smoked
-sausage; (such as hot
-links), diced
3/4 c Whipping cream
1/2 c Canned low-salt chicken
-broth
1/2 c Freshly grated Parmesan
-cheese
Chopped fresh chives

Combine water and salt in medium sauce pan. Bring to boil. Gradually whisk
in grits. Reduce heat to low, cover pan and simmer until tender and almost
all liquid is absorbed, stirring occasionally, about 8 minutes. Uncover;
stir until all liquid is absorbed, about 1 minute. Remove from heat. Stir
in jalapenos. Season with pepper. Let stand until just cool but not set,
stirring occasionally, about 30 minutes.

Drop grits mixture by generous 1/4 cupfuls onto nonstick baking sheet
forming 6 mounds. Press with fingertips to form 2-inch rounds. Let stand at
room temperature until firm, about 1 hour. (Can be made 1 day ahead. Cover
baking sheet with plastic; refrigerate.)

Preheat oven to 350 F. Bake cakes uncovered until hot, about 15 minutes.
Meanwhile, melt butter in large skillet over high heat. Add shrimp and
sausage; saute until shrimp are opaque in center, about 3 minutes. Using
slotted spoon, transfer shrimp and sausage to plate. Add cream and broth to
skillet; stir until lightly thickened, about 3 minutes. Add cheese; simmer
until cheese melts and sauce is thick, about 2 minutes. Return shrimp and
sausage to skillet. Season with salt and pepper. Remove from heat. Place 1
grit cake on each of 6 plates.

Spoon sauce over grit cakes, dividing equally. Sprinkle with chives and
serve.


Yields
6 Appetizer

Jalapeno Corn Cakes With Red Pepper Salsa

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Ingrients & Directions


1 1/2 c Chicken broth
3 tb Corn oil
1 c Yellow corn meal, preferably
-stone ground
2 ts Baking powder
2 tb Finely minced jalapeno
-pepper
2 tb Finely minced fresh cilantro
3 lg Eggs, beaten
4 dr Tabasco sauce, or more to
-taste
1 ts Salt, or more to taste
3/4 ts Freshly ground black pepper
1 c Corn kernels (cut from 1 to
-2 ears of corn or thawed
-frozen)
Red pepper salsa, recipe
-follows

Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce
the heat to medium and gradually add the cornmeal, whisking all the while.
Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb
the liquid and thicken like polenta. Remove the pan from the heat and let
cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro,
eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold
in the corn kernels with a rubber spatula.

If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.

Yield: 20 (2 1/2-inch) pancakes

NOTES : Cooking Live
Yields
1 Servings

Italian Chocolate Cake

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Ingrients & Directions


1/3 c Hazelnuts
1 1/2 c Sugar
8 oz Unsweetened chocolate
6 Eggs
3 Egg yolks
1/2 ts Honey
1/4 lb Butter
1 ts Vanilla
3/4 c Flour; sifted plus
3/4 c Cake flour (or use 1-1/2
-cups regular flour minus
-1-1/2 tbsp)
6 tb Heavy cream
1 tb Apricot jam
7 oz Sweetened chocolate
3 tb Maraschino liqueur
2 tb Brandy
Butter for greasing and
-flour for dusting the cake
-pan

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Subject: Dolce Torino/Torta Gianduja (Italian Chocolate Cake) Date: 14 Oct
1995 06:57:35 -0600
Hi there…..here is a recipe for a classic Italian chocolate cake from the
Piemonte region, famous for it’s chocolate and hazelnuts, especially
combined! Hope you like it, Viviane Buzzi viv@physics.unimelb.edu.au

DOLCE TORINO/TORTA GIANDUJA; Source: “Regional Italian Cooking” by
Valentina Harris, Serves: 8.

Toast the hazelnuts in the oven and remove the outer skins. Melt 1 Tbsp of
the sugar in a small saucepan and add the toasted hazelnuts to it. Process
or pound this combination to a smooth hazelnut paste.

Melt 3oz/85g of the unsweetened chocolate and set aside. Whisk together the
6 eggs, 3 egg yolks, and all but 1 Tbsp of the remaining sugar until foamy
and thick. Do this with the bowl standing over a saucepan full of warm
water; don’t allow the water to get any more than body temperature, or the
cake will be spoiled. Add the honey, remove from the heat, and continue to
beat until completely cool and thickened.

Place the butter, melted chocolate, vanilla, and hazelnut paste in another
bowl over a pan full of hot water or in the top of a double boiler and stir
until smoothly mixed together.

Sift the flour and cake flour into the egg, sugar and honey mixture and
fold in very carefully and gently. Then fold in the chocolate-hazelnut
mixture. Pour this into two buttered and floured 9-inch/23cm cake pans and
place in a preheated 190C/375F oven. Bake for about 40 minutes. When the
cakes are done, lift out of the oven and turn out onto a clean cloth, where
they can be left to cool. Put the remaining 5oz/140g unsweetened chocolate
in a bowl over a pan of hot water or in the top of a double boiler, add the
cream, and stir until smooth.

As soon as it begins to boil, remove from the heat and pour into a bowl to
cool, stirring occasionally to prevent a skin from forming on the top.

Put the apricot jam in a small saucepan and add the remaining 1 Tbsp sugar.
Stir over low heat until melted, then set aside in a warm place.

Melt the sweetened chocolate and also set aside in a warm place.

Whip the cream and chocolate mixture until stiff. Place the cooled cakes on
a serving platter with a sheet of wax paper underneath.

Slice off the hard crust. Mix the liqueur with the brandy and paint half of
it all over one of the cakes. Spread three-quarters of the chocolate cream
over the same cake, then put the other cake on top, so that the two form a
single cake. Paint the top of the cake with the remaining liqueur, then
coat the cake completely with apricot jam. Spread with the sweetened
chocolate and decorate with the remaining chocolate cream. Remove the wax
paper before serving.

Do not put the cake in the refrigerator, but keep it in a cool place until
ready to serve.

This cake is traditionally baked in a round pan and has “Gianduja” or
“Gianduia” written across it with melted chocolate.

Viviane’s Note: If you cannot get unsweetened chocolate, substitute
bittersweet chocolate and reduce the amount of sugar. I would maybe use
about 3/4 cup of sugar (half the suggested amount) but it depends on how
sweet you like it to be.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Israeli Cheese Pancakes

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Ingrients & Directions


8 oz (225 g / 1 cup) cottage or
-curd cheese
2 Eggs
2 oz (50 g / 1/2 cup)
-self-raising flour -or-
2 oz (50 g / 1/2 cup) plain
-(all-purpose) flour -and-
1/2 ts (level) baking powder
1 ts (level) each of sugar and
-salt
2 oz ( (50 g / 1/4 cup) butter or
-margarine -and-
1 tb Oil (or all oil) for frying
Sugar and cinnamon mixed
-together

FROM: The New Complete International Jewish Cookbook by Evelyn Rose

Make batter and fy pancakes the same day.

Israeli food today conjures up a picture of the exotic fruit and vegtables
grown so brilliantly in the Negev and exported to gourmets all over the
world. But the fruits of the earth were not so abundant in the years
immediately after the founding of the State. Meat and poultry in particular
were in extremely short supply, It was then that milk cheese, the “kaese”
of the Eastern European Jews, became the staple protein food. This recipe
was originally called “cheses steaks” and was served like a mock cutlet. If
there is less cheese available than specified, an equivalent amount of
flour can be substituted. The mixture should resemble a very thick batter
like a “chremslach” mixture.

Put the cheese and the eggs into separate bowls. Beat the eggs with a
rotary whisk until fluffy, then stir into the cheese, together with the
flour and the seasonings. Put the butter and oil into a heavy frying pan
over moderate heat. The minute the butter starts to foam, drop
tablespoonsful of the mixture into the pan, flattening slightly with the
back of the spoon. Fry gently until risen and golden brown on one side,
then turn and cook until the second side is brown. Serve hot off the pan
with cinnamon sugar.


Yields
4 Servings

Irish Whiskey Cake

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Ingrients & Directions


–CAKE–
8 oz Raisins
Grated rind of 1 lemon
150 ml Whiskey
6 oz Softened butter
3 Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pn Salt
1 pn Ground cloves
1 ts Baking powder

-ICING-
Juice of 1 lemon
8 oz Confectioners’ sugar
Warm water as needed
Crystallized lemon slices*

*As garnish, if desired. — Put the raisins and grated lemon rind into a
bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake
pan, and line the bottom with parchment; preheat oven to 350F. Cream the
butter and sugar until light and fluffy. Separate the eggs and sift the
flour, salt, cloves and baking powder into a bowl. Beat the yolks into the
butter and sugar one by one, including a spoonful of flour and beating well
after each addition. Gradually add the whiskey and raisin mixture,
alternating with the remaining flour. Do not overbeat at this stage.
Finally, whisk the egg whites until stiff and fold them into the mixture
with a metal spoon. Turn into the prepared pan and bake in the preheated
oven for about 1 1/2 hours, or until well risen and springy to the touch ~-
or test with a skewer: when it comes out clean, the cake’s ready. Turn out
and cool on a wire rack. .
Meanwhile, make the icing by mixing the lemon juice with the sieved
confectioners’ sugar and just enough water to make a pouring consistency.
Put a dinner plate under the cake rack to catch the drips, and pour the
icing over the cake a tablespoonful at a time, letting it dribble naturally
down the sides. Don’t worry if a lot of it ends up on the plate underneath
~- just scoop it up and put it on top again. When the icing has set, it
can be decorated with crystallized lemon slices if you like.

From

Yields
8 Servings

Irish Cream Chocolate Mousse Cake Jb

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Ingrients & Directions


-MOUSSE-
4 lg Eggs
1/3 c Sugar
12 oz Semisweet chocolate, chopped
1 1/2 c Chilled whipping cream
1/4 c Irish cream liqueur

-SYRUP-
2/3 c Sugar
5 tb Water
5 tb Irish whiskey

–CAKE–
6 lg Eggs
3/4 c Plus 2 tablespoons sugar
2 tb Instant espresso powder or
-coffee powder
1 pn Salt
1 c All purpose flour

CHOCOLATE BANDS
2 Waxed (14 1/2 x 3-inch)
-paper strips
4 oz Semisweet chocolate, chopped
1 tb Plus 1 teaspoon solid
-vegetable shortening

CHOCOLATE CURLS
12 Squares (1-ounce) semisweet
-baking chocolate
Powdered sugar

Mousse: Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bottom of bowl to touch water) and whisk
constantly until candy thermometer registers 160F., about 5 minutes. Remove
bowl from over water. Using electric mixer, beat egg mixture until cool and
very thick, about 10 minutes. Place chocolate in top of double boiler over
simmering water; stir until melted and smooth. Remove chocolate from over
water. Cool to luke warm. Combine cream and Irish cream liqueur in medium
bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture
and fold together. Fold in cream mixture. Cover and chill until set, at
least 4 hours or overnight.

Syrup: Combine sugar and water in small saucepan. Stir over low heat until
sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in
whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room
temperature.)

Cake: Preheat oven to 350?F. Butter 9-inch-diameter springform pan with
2-3/4-inch high sides. Line bottom with parchment paper. Using electric
mixer, beat eggs, sugar, espresso powder and salt in large bowl until
mixture thickens and slowly dissolving ribbon forms when beaters are
lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg
mixture. Repeat 2 more times (do not overmix or batter may deflate.) Pour
batter into prepared pan. Bake until tester inserted into center comes out
clean, about 35 minutes. Cool cake completely in pan on rack. Run small
sharp knife around pan sides to loosen cake. Release pan sides. Turn out
cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead.
Wrap cake in plastic and chill.)

Assembly: Using serrated knife, cut cake horizontally into 3 layers. Place
bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups
mousse over. Top with second cake layer. Brush with 3 tablespoons syrup.
Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush
with 3 tablespoons syrup. Spread remaining mousse over top and sides of
cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands: Line large baking sheet with foil and set aside. Place
another large sheet of foil on work surface; top with waxed paper strips,
spacing apart. Stir chopped semisweet chocolate and vegetable shortening in
heavy small saucepan over low heat until melted and smooth. Pour half of
melted chocolate down center of each waxed paper strip. Using metal icing
spatula, spread chocolate to cover strips evenly and completely, allowing
some chocolate to extend beyond edges of paper strips. Using fingertips,
lift strips and place on clean foil-lined baking sheet. Refrigerate just
until chocolate begins to set but is still very flexible, about 2 minutes.
Remove chocolate bands from refrigerator. Using fingertips, lift 1 band
from foil. With chocolate side next to cake, place band around side of
cake; press gently to adhere (band will be higher than cake). Repeat with
second chocolate band, pressing onto uncovered side of cake so that ends of
chocolate bands just meet (if ends overlap, use scissors to trim any excess
paper and chocolate). Refrigerate until chocolate sets, about 5 minutes.
Gently peel off paper. Refrigerate cake.

Chocolate curls: Line baking sheet with foil. Unwrap 1 square of chocolate.
Place chocolate on its paper wrapper in microwave. Cook on High just until
chocolate begins to soften slightly, about 1 minute (time will vary
depending on power of microwave). Turn chocolate square onto 1 side and
hold in hand. Working over foil-lined sheet, pull vegetable peeler along
sides of chocolate, allowing chocolate curls to fall gently onto foil. Form
as many curls as possible. Repeat process with remaining chocolate squares.
Place curls decoratively atop cake, mounding slightly. (Can be prepared 1
day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls
before serving cake.

Yields
12 Servings

Individual Upside-down Banana Nut Cakes

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Ingrients & Directions


6 tb Unsalted butter, softened
1/3 c Firmly packed dark brown
-sugar
1/4 c Lightly toasted macadamia
-nuts, coarsely chopped
2 Firm bananas, peeled and cut
-into 1/4-inch thick slices
3/4 c All-purpose flour
3/4 ts Baking powder
1/4 ts Cinnamon
1 pn Salt
1/4 c Granulated sugar
2 lg Eggs
1/2 ts Vanilla

Preheat oven to 350 degrees F.

In a small saucepan melt 4 tablespoons of butter and divide between four
1-cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in
each ramekin. Arrange banana slices over the nuts, overlapping to fit.

In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a
separate bowl cream together the remaining butter and the granulated sugar.
Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry
ingredients, mixing until batter is just combined. Divide batter evenly
among the four ramekins. Transfer the ramekins to a baking sheet and bake
for 25 minutes, or until puffed and golden brown. Cool the ramekins on a
rack for 5 minutes. Run a sharp knife around edges of ramekins and
carefully invert onto serving plates.

Yield: 4 servings

NOTES : Cooking Live
Yields
1 Servings