Author Topic: Recipes - Cookies, Pies, Cakes, and Other Sweets  (Read 41605 times)

Offline Front-Ranger

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #40 on: January 05, 2009, 02:03:14 am »
Do not attempt this recipe!! I made it for New Year's Day and realized that my lovely recipe has been "dumbed down" for the Internet. The egg whites did not whip in a food processor, and the chocolate took forever to be grated!! I will find my old recipe and post it here!!

Okay, here is the recipe for Chocolate Mousse Cake that I promised you back in 2006! Thanks for waiting!! This cake is very light but rich tasting. It can be made into a buche de noel as well.

Jacques Cagna's Chocolate Mousse Loaf

1 1/2 cup Walnuts
1 tbl White Vinegar
1 tbl Water
6 oz Unsalted Butter -- melted &
    Hot
6 lrg Egg Whites
12 oz Semisweet Chocolate
3 tbl Cocoa
1/3 cup Sugar
1 pch Salt
4 lrg Egg Yolks


Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper.
In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan.
Put egg whites in clean food processor work bowl. Process 8 seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or until egg whites are whipped & hold their shape.
Gently transfer to mixing bowl. Do not wash work bowl.
Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute until chocolate is finely chopped. With the machine running, pour the hot butter through the feed tube and process for 1 minute, until the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.
Add the egg yolks and process 10 seconds. Spoon egg whites onto the mixture in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mixture. Turn machine on & off 3 more times until the ingredients are mixed. Some streaks of white may be visible; do not overprocess.
Transfer to the prepared pan. Cover with plastic wrap and refrigerate for 3 hours, or until well chilled.
Carefully separate the mousse from the pan using a thin knife or flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.
Makes 8-10 servings.
Note: the mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.

May 2019 be better for us all.

Marge_Innavera

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #41 on: November 19, 2009, 10:48:49 am »
Inspired by Chuck's account of his trip to Georgia, I'm posting a recipe that's considered a Southern classic, although it originated in Noo Yawk.

Red Velvet Cake



Most recipes for Red Velvet cake are similar. Of course, there's always a cut-to-the-chase option in the form of the Duncan Hines mix. And a Google search of recipes turned up vegan and gluten-free alternatives.

2 ½ cups plain flour
1 ½ cups sugar
2 tablespoons. cocoa powder
1 tsp baking soda
1 cup buttermilk
1 ½ cup vegetable oil
1 tsp white vinegar
1 tsp vanilla flavoring
1 tsp almond flavoring
2 eggs (medium or large)
1 ½ bottles red food coloring (2 ounce size)

Sift the flour, sugar, baking soda and cocoa powder into a big bowl that you’ll use to mix the cake.

Using a hand or table mixer, put in the milk. Mix. Add oil and mix.

Add vinegar, vanilla and almond flavoring. Mix. Lightly beat the eggs in a small bowl. Add and mix. Add the food coloring. Mix until the batter is even in color.

Pour the batter into three 8-inch or two 9-inch cake pans; bake at 350 degrees F for 30 minutes or until the center tests done with a toothpick.

Let the cake cool and then frost with Cream Cheese Frosting:

Cream Cheese Frosting
½ cup margarine (softened)
8 oz. cream cheese
½ tsp vanilla flavoring
1 box of confectioners sugar (1 pound)
1-1/2 cup chopped pecans

Beat the margarine and cream cheese in a medium mixing bowl until light and creamy. Add vanilla and confectioners sugar and beat well. Hand stir in pecans, saving about a half cup for garnish.

Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top. Sprinkle with the rest of the pecans.
« Last Edit: November 22, 2009, 07:50:32 am by Marge_Innavera »

Offline Jeff Wrangler

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #42 on: November 19, 2009, 11:12:41 am »
OMG! Red Velvet Cake with Cream Cheese Frosting!  :o  Thud!

It doesn't get any better than Red Velvet Cake with Cream Cheese Frosting.  ;D
"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.

Offline bailey1205

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #43 on: November 19, 2009, 11:16:52 am »
OMG! Red Velvet Cake with Cream Cheese Frosting!  :o  Thud!

It doesn't get any better than Red Velvet Cake with Cream Cheese Frosting.  ;D

I could eat a whole can of cream cheese frosting by itself !
 :laugh:

I think I will make a Red Velvet cake for Thanksgiving !!  Yup !!!


Marge_Innavera

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #44 on: November 19, 2009, 11:27:20 am »
I could eat a whole can of cream cheese frosting by itself !
 :laugh:

Try it on gingerbread!  Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.

Offline Jeff Wrangler

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #45 on: November 19, 2009, 11:35:17 am »
Try it on gingerbread!  Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.

First red velvet cake, now gingerbread. You guys are gonna kill me with home-baked kindness!  ;D

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"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.

Offline bailey1205

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #46 on: November 19, 2009, 11:37:26 am »
Try it on gingerbread!  Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.

I love gingerbread.  I have never made it though.  Hmmmmmm......

Damn, I'm getting hungry here !

 :laugh:

Offline Ellemeno

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #47 on: November 21, 2009, 09:31:29 pm »
I love gingerbread.  I have never made it though.  Hmmmmmm......

Damn, I'm getting hungry here !

 :laugh:


It's pretty easy to make.  Yummy with lemon sauce.  But I like it best plain, or with real whipped cream. 

What did you mean about a can of cream cheese frosting?  Can you really get it in a can?


Offline Jeff Wrangler

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #48 on: November 21, 2009, 09:48:08 pm »

It's pretty easy to make.  Yummy with lemon sauce.  But I like it best plain, or with real whipped cream. 

What did you mean about a can of cream cheese frosting?  Can you really get it in a can?

I haven't looked lately, but I think Betty Crocker, or maybe Duncan Hines, used to include cream cheese in their line of canned, ready-to-use frostings. I could be mistaken in my memory, though.  :(

Ginger bread still warm from the oven with whipped cream is the best!  :D
"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.

Offline louisev

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Re: Recipes - Cookies, Pies, Cakes, and Other Sweets
« Reply #49 on: November 21, 2009, 10:25:35 pm »
Have I got recipes for the diabetics, sodium-intolerant and gluten intolerant among you!
 
3 MINUTE CHOCOLATE CAKE

1/2 cup almond meal (nut flour or ground nuts)
3 teaspoons sugar or sugar substitute to equal
3 teaspoons cocoa (prefer dutch cocoa)
1/4 teaspoon baking powder
2 Tablespoons butter
1 Tablespoon water
1 egg, large

Heat the butter in microwave till very soft
Whip all ingredients together
Place mixture into a small micrwave dish 14cms or 5 1/2 inches
Microwave on High for 1 1/2   - 2 minutes  till set

OR double the recipe and bake 180 degrees centigrade for 25 -30 minutes.

You can melt chocolate and pour it over cake to ice if you wish


VARIATION LEMON!

Lemon cake:
1/2 cup almond meal
3 teaspoons sugar or sugar substitute to equal
>>grated rind of 1 lemon
>>>>2 Tablespoons butter, softened or melted in microwave
>>>>1 Tablespoon lemon juice
>>>>1 egg, large
>>>>
>>>>Whip altogether. Place mixture in small microwave dish
>>>>Microwave 1 1/2 - 2 minutes or till set.
>>>>
>>>>When cooled cut in half - vertically - the cake is not really thick
>>>>enough
>>>>to cut in half horizontally, if you wish to fill it with "icing"
>>>>Icing:
>>>>Mix cream cheese, some sweetener and lemon rind and lemon juice together
>>>>to
>>>>form a paste. Spread in middle and over cake.  Delicious if you like
>>>>tangy lemon
>>>>


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