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Archive for November, 2013

Triple-Chocolate Mousse Cake

Triple-Chocolate Mousse Cake

Ingredients
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse
2 ounces solid semisweet chocolate

Directions
STEP 1 Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

STEP 2 Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

STEP 3 Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

STEP 4 Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

STEP 5 Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

STEP 6 Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Recipe found here: Triple-Chocolate Mousse Cake

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Pumpkin Torte

Pumpkin Torte

Ingredients
1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten

PUMPKIN FILLING:
2 envelopes unflavored gelatin
1/2 cup cold water
1 can (30 ounces) pumpkin pie filling
1 can (5-1/2 ounces) evaporated milk
2 Eggland’s Best Eggs, lightly beaten

TOPPING:
1 carton (12 ounces) frozen whipped topping, thawed

Directions
In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set.

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight. Yield: 15 servings.

Recipe found here: Pumpkin Torte

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Cheddar Turkey Casserole

Cheddar Turkey Casserole

Ingredients
4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup Diamond of California Slivered Almonds

Directions
Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Serve immediately or before baking, cover and freeze casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.

Recipe found here: Cheddar Turkey Casserole

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Baked French Toast Casserole with Maple Syrup

Baked French Toast Casserole with Maple Syrup

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Recipe found here: Baked French Toast Casserole with Maple Syrup

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Chocolate Bavarian Pie

Chocolate Bavarian Cream Pie

Ingredients
1 1/2 cups chocolate wafer cookies, crushed
1/2 cup butter, melted
1 tablespoon gelatin
1/4 cup cold water
3 egg yolks, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 cup milk, scalded
3 egg whites, stiffly beaten
1 cup whipping cream, whipped

Directions
1 Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.

2 Soften gelatin in cold water and set aside. In top of double boiler

3 combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.

4 May be garnished with additional cookie crumbs. Chill for several hours before serving.

Recipe found here: Chocolate Bavarian Pie

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Tropical Cake

Tropical Cake

Ingredients
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 Eggland’s Best Eggs
1/3 cup canola oil

TOPPING:
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut

Directions
In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 12-16 servings.

Recipe found here: Tropical Cake

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Black Pepper Biscuits

Black Pepper Biscuits

Ingredients
2 cups self-rising flour (White Lily preferred) plus more for dusting
1½ to 2 tablespoons coarsely ground black pepper
5 tablespoons butter; 4 tablespoons cut into small cubes, at room temperature, and 1 tablespoon melted
¼ cup cream cheese, at room temperature
¾ cup whole buttermilk (may substitute low-fat buttermilk)
Topping: 1½ teaspoons kosher salt and 1½ teaspoons coarsely ground black pepper, mixed

Directions:
1. Preheat oven to 500 degrees F. Make sure the oven rack is in the middle position.

2. Measure the flour into a large bowl. Mix in the pepper to distribute evenly. Incorporate the cubed butter and then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.

3. Make a well in the center. Pour in the buttermilk and, using your hands, mix the flour into the buttermilk. The dough will be wet and messy.

4. Sprinkle flour on top of the dough. Run a rubber spatula around inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in the crease.

5. Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough to ½-inch thickness into a oval shape. (No kneading is necessary—the less you mess with the dough, the better.)

6. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits.

As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with sides lined with parchment paper, in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter and sprinkle with the topping.

7. Place the pan in the oven and immediately reduce the temperature to 450 degrees F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.

Recipe found here: Black Pepper Biscuits

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