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Dessert recipes that will cause clean plates in a hurry
Dark Chocolate Pecan Torte 4 ozs. unsweetened baking chocolate, broken up 1/3 C. butter or margarine 1 1/2 C. granulated sugar 1 1/2 tsp. vanilla extract 3 eggs, separated 1/2 C. all-purpose flour 3 Tblsp. water 3/4 C. pecans, finely chopped 1/8 tsp. cream of tartar 1/8 tsp. salt In a small microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 minute or until smooth when stirred. Line bottom of 9-inch spring form pan with foil, butter foil and sides of pan. Heat oven to 350 degrees. In large mixer bowl, combine chocolate mixture, sugar, and vanilla; beat well. Add egg yolks one at a time, beating well after each addition. Blend in flour and water; beat well. Stir in pecans. In a small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form, carefully fold into chocolate mixture. Pour batter into prepared pan and bake 45 minutes or until top appears dry. Torte will not test for done in center. Cool one hour. Cover and refrigerate until firm. Remove side of pan and invert onto serving plate, remove bottom of pan. Carefully remove foil. Pour Chocolate Glaze over top and spread evenly over top and sides. Chocolate Glaze: In a small mixer bowl, combine 1 cup confectioners' sugar and 1/2 teaspoon vanilla extract; set aside. In a small microwave safe bowl, place 2 tablespoons butter or margarine, 2 tablespoons water and 1 (1 ounce) square unsweetened chocolate. Microwave on HIGH for one minute or until smooth when stirred. Add to sugar mixture, beating until smooth. Add hot water, 1 tablespoon at a time, if necessary for desired consistency. Gooey Almond Cake 1 1/2 C. granulated sugar 3/4 C. butter or margarine, melted 2 eggs 2 tsp. almond extract 1/2 tsp. vanilla extract Pinch salt 1 1/2 C. all-purpose flour 2 Tblsp. slivered almonds 2 tsp. granulated sugar Heat oven to 350 degrees. Grease a 9-inch round cake pan. In large bowl, combine the 1 1/2 cups sugar and butter; stir until blended. Add eggs, one at a time, stirring well after each addition. Stir in almond extract, vanilla extract and salt. Stir in flour until blended. Pour batter into prepared pan. Sprinkle almonds and the 2 teaspoons sugar over batter. Bake for 35 to 40 minutes or until light golden brown, Cool slightly in pan. Kentucky Cream Cake 1/2 C. shortening 1/2 C. margarine 2 C. granulated sugar 5 egg yolks 2 1/4 cups all-purpose flour 1 tsp. baking soda 1 C. buttermilk 1 tsp. vanilla extract 1 C. coconut 2/3 C. chopped nuts (pecans) 5 egg whites, beaten
Cream shortening, margarine and sugar. Add egg yolks, one at a time, beating after each addition. Add flour and baking soda, alternately with buttermilk. Add vanilla, coconut and nuts. Beat egg whites until stiff and fold into batter. Bake in 2 (8 x 8 x 2- inch) layers in preheated 350 degree oven for 35 to 40 minutes. Cream the cream cheese, margarine, sugar and vanilla extract. Frost cake with this and sprinkle with chopped nuts. Praline Cake 1 1/2 C. sifted flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 C. shortening 3/4 C. granulated sugar 1 tsp. vanilla extract 1 egg 2/3 C. milk
Sift together flour, baking powder and salt. Cream shortening, sugar and vanilla extract. Beat in egg thoroughly. Add flour mixture alternately with milk, beating just until smooth after each addition. Pour into well-greased heat-resistant glass round cake dish. Bake at 325 degrees F for about 40 minutes. Cool slightly in dish. Leave in dish while preparing icing. Carefully spread icing on top of slightly cooled cake. Return to the 325 degree oven and bake 10 minutes. Philadelphia Butter Cake 1/4 C. granulated sugar 1/4 C. Crisco 1/4 tsp. salt 1 large egg 1 envelope active dry yeast 1/2 C. warm milk 2 1/2 C. all-purpose flour 1 Tblsp. vanilla extract Mix sugar with shortening and salt. Add egg and beat with mixer 1 minute. Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla. Mix 3 minutes by hand. Turn onto floured board and knead 1 minute. Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled. Meanwhile prepare topping. Divide dough in two and roll or pat each to fit two well-greased 8-inch square pans. Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling.
Divide topping and spread over each dough. Let cakes stand for 20 minutes, then bake at 375 degrees for 30 minutes or until done. Do not overbake. The topping will be crusty, but gooey. Let cool before cutting. Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter. Add eggs, one at a time, beating well after each. Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny. Spanish Bar Cake 4 C. water 2 C. raisins 1 C. shortening 4 C. all-purpose flour 2 C. granulated sugar 2 tsp. baking soda 1 tsp. ground clove 1 tsp. ground nutmeg 1 tsp. ground cinnamon 1 tsp. ground allspice 1/2 tsp. salt 2 eggs 1 C. chopped nuts Heat oven to 350 degrees. Lightly grease a 13 x 9-inch cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake for 35 minutes. |
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