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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Dessert Recipes
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Preheat oven at 350° F (180° C) In a small pot, bring the water, cinnamon sticks, and cloves to a boil, remove from heat and set aside to cool. Butter a cake form ca. 11 x 8 in (28 x 21 cm) and dust with flour. With a whisk, beat the eggs, milk and sugar. Stir in the cinnamon, vanilla, orange peel and juice. Sift the flour and baking powder and vigorously stir into the egg mixture. Add 5 oz (150 g) chopped walnuts, pour batter into the cake pan and bake in the middle of the oven for 30 minutes. Remove the oven and cut into 3-inch (6-7 cm) squares. Pour the syrup through a sieve over the hot cake and let the syrup soak into the cake. Set the cake aside to cool. Before serving, sprinkle with the rest of the walnuts. |
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5 eggs
2/3 Cup (1-1/3 dl) milk 5 oz (150 g) sugar 2 Tbsp ground cinnamon ¼ tsp vanilla extract Grated rind of 1 orange Juice of 1 orange 10 oz (300 g) flour 3 tsp baking powder 7 oz (200 g) walnuts, coarsely chopped Syrup |
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This is a basic cake recipe which can be used for any layer cake. Be careful not to bake it too long. You can always use a purchased cake for these layer cake recipes, but be sure you use a light sponge-type cake. Preheat oven at 400° F(200° C) Beat the margarine and sugar until it is soft and creamy. Add the eggs, once at a time, and continue beating. Sift the flour and baking powder and add a little at a time, alternately with the milk, to the butter and egg mixture, stirring until smooth. Pour into a buttered round cake or spring form (or use baking paper) and bake 7-8 minutes at 400° F (200° C) or until cake springs back when touched lightly. Cool and slice into three layers using a long sharp knife or a string. |
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(Makes 8+ servings)
5 oz (150 g) margarine |
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This is another basic cake recipe which uses no butter. It is quite easy to make. You can also buy a cake and cut it into three layers. Do not use a heavy cake.
Beat the sugar and egg until light and creamy. Sift the flour and baking powder and fold into the egg mixture. Bake in buttered cake form or spring form (or use baking paper) on the lowest rack in the oven at 400° F (200° C) for 30 minutes or until cake is a very light golden brown. Let the cake cool before slicing into three layers. |
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(Makes 8+ servings)
4 eggs |
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Apple and A
Trifles have long been a favorite party
dessert of the English. They are traditionally served in a large
glass bowl so all the layers can be clearly seen and enjoyed. The
order of layering begins with cake on the bottom of the trifle,
followed by spirits, fruit or jam, custard, whipped cream, and
decorations.
Strawberries: Cut the strawberries into bite-size pieces and place in a large bowl. Sprinkle the 2 tablespoons (25 grams) sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet. Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside. Mascarpone Cream: Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. Whip until soft peaks form. Set aside. To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon (approximately) of Grand Marnier. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with some of the fresh cut-up strawberries. Place a large dollop of the mascarpone cream on top of the strawberries. Repeat the layers, starting with the pound cake. Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle. Just before serving sprinkle with the crushed Gingersnap Cookies. *Mascarpone - pronounced mas-kahr-POH-nay. It is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It delicate and mild flavor is great with fresh fruit and is probably best known for its use in Tiramisu. Produced mainly in the fall and winter it is sold in plastic 8 ounce tubs and can be found in specialty food stores and in the deli section of some grocery stores. Copyright © 1997 to 2004 Stephanie Jaworski |
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(Makes 4 servings)
Components of Trifle:
1 pound (454 grams) fresh strawberries
2 tablespoon (25 grams) granulated white sugar
8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store
bought)
approximately 2 tablespoons Grand Marnier or other spirit,
optional
1 cup (240 ml) Blueberry Sauce
1 cup (240 ml) heavy whipping cream
2-3 tablespoon (24 - 36 grams) granulated white sugar
2/3 cup Mascarpone Cheese*
1 teaspoon pure vanilla extract
4 crushed Gingersnap cookies (home made or store bought)
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App
What a stunning dessert the trifle makes
with its multiple layers that delight our senses with so many
colors, textures and flavors.
Strawberries: Cut the strawberries into bite-size pieces and place in a large bowl. Sprinkle the 2 tablespoons (25 grams) sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet. Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside. Lemon Curd Cream: Whip the heavy whipping cream until soft peaks form. Add the 1 tablespoon (12 grams) granulated white sugar and whip to combine. Add the lemon curd and beat until incorporated. Set aside. To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon (approximately) of Grand Marnier. Next spoon about 1 tablespoon of Strawberry Puree on top of each round of cake. Cover the puree with some of the fresh cut-up strawberries. Place a large dollop of the lemon curd cream on top of the fresh strawberries. Repeat the layers, starting with the pound cake. Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle. Just before serving sprinkle with the crushed Amaretti Cookies. "How many times have I dipped my spoon into one and experienced in succession the light frothy cream, the smooth velvety custard, the tangy fruit mingling with the bouquet of wine (or sherry or liqueur), and perhaps a touch of almondy crunchiness from ratafias or macaroons, and lastly the sweet, soft but crumbly texture of the sponge or sponge fingers. Mmm......." - Helen J. Saberi in "Whims and Fancies of a Trifle-Lover (from Alan Davidson's "The Wilder Shores of Gastronomy") Note: When making a trifle it is a good idea to plan ahead so you don't have to bake everything the day you want to assemble the trifles. Whenever you make a pound cake or sponge cake it is a good idea to freeze some so you will have it on hand when you want to make a trifle. (Using a store bought cake is fine if you don't want to bake or do not have some in the freezer.) Whenever you make strawberry or raspberry puree, freeze some to have on hand. However, jam or preserves are a very good substitute for the puree and will save you time. You can use store bought lemon curd but home made is less expensive to make and does taste better. Lemon curd can be made up to two weeks in advance and in fact the flavor benefits from being made in advance. If using store bought Lemon Curd, taste it first before adding to the whipping cream. You may want to add a little lemon zest and maybe a little lemon juice to jazz it up a bit. Copyright © 1997 to 2004 Stephanie Jaworski |
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(Serves 4)
Components of Trifle:
1 pound (454 grams) fresh strawberries
2 tablespoon (25 grams) granulated white sugar
8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store
bought)
approximately 2 tablespoons Grand Marnier or other spirit
1/2 cup (120 ml) Strawberry Purée (one half the recipe)
1 cup (240 ml) heavy whipping cream
1 tablespoon (12 grams) granulated white sugar
1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
4 crushed Amaretti Cookies (home made or store bought)
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Apple and Almond Pudding
This recipe is quite complex. If you want to simplify it, you can buy the sherbet rather than make it and you could buy a thin sponge cake instead of making the cake base. Again, a helping hand makes this a fun activity and an enjoyable dessert. We have omitted the cake in our picture. Cake Base Crush biscuits, melt butter and mix them. Spread the biscuit mix over the base of a square cake pan and bake 5-10 minutes at 325° F (160° C). Remove and cool. Cut the biscuit mixture to the size of the ramekins or other form you plan to use. Rhubarb Sorbet |
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Serves 8
Cake Base Rhubarb Sorbet White Chocolate Mousse Rhubarb |
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Apple and Almond Pudding This is a simple German coffee cake with a wonderful topping. The streusel is easy to make and simply delicious. You can use the streusel topping on other coffee cakes of your choice. Preheat oven 350° F (180° C). In a large mixing bowl combine all ingredients for the coffee cake and beat for 3 minutes at medium speed. Pour half of the batter into a greased and floured 9-inch (22.50 cm) square pan. Sprinkle 2/3 of the streusel mix over the cinnamon cake batter in the pan. Cover with remaining batter and top with the remaining streusel. Bake at 350° F (180° C) for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Streusel (topping) Combine brown sugar and flour. Using a pastry cutter, mix in butter until mixture is crumbly. Stir in the nuts. |
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2 Cups (4 dl) all purpose flour
3 tsp baking powder ½ tsp salt 1/3 Cup (2/3 dl) shortening 2 eggs ¾ Cup (1-½ dl) sugar 1 tsp cinnamon ¼ tsp nutmeg 1 Cup (2 dl) milk Streusel (topping) |
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Apple and Almond Pudding
A fun activity with the family. While the pudding is baking, you can get everyone to help clean up the kitchen. Enjoy this pudding in the kitchen or by the fire in the family room. Combine water, juice and zest of lemon, sugar and cardamom pods in a large saucepan. Halve, peel and core the apples. Bring the liquid in the saucepan to a boil, reduce to a simmer and add the apples; cook the apples until just tender (6-8 minutes). Remove and drain well. Grease a shallow oven-proof casserole dish large enough to hold the apples in one layer. Place the cooked apples side by side, cut side down.Cream the butter, add castor sugar and beat until light and fluffy. Add the egg yolks, one at a time, beat well. Fold in ground almonds and lemon juice. Beat egg whites until stiff, fold into the custard mixture and pour over the apples. Bake in a moderate oven (375° F / 190° C) for approximately 20 minutes or until set and lightly browned. Serve warm with whipped cream. |
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(Serves 4)
2 Cups (4 dl) water Zest and juice of 1 lemon 4 large tart cooking apples 3 crushed cardamom pods 4 oz (125 g) unsalted butter 5 oz (150 g) castor sugar 3 egg yolks 1/3 Cup ground almonds 2 tsp lemon juice 3 egg whites Whipped cream for garnish |
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Wash apples (peel if you wish), cut in half, remove core and slice into fairly thick slices. Butter a flan or pie dish, and place apples in the dish. Sprinkle a little sugar and grated nutmeg over the apples. Mix then beat the butter and sugar until smooth, add the eggs one at a time, beating after each egg, fold in the flour and add the almonds. Spread pastry over the apples. Place the flan in the middle of the oven and bake for 30 minutes at 400° F (200° C) or until the top is lightly browned and the apples are cooked through. Serve with whipped cream or vanilla ice cream. Serve warm or cold. |
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(Serves 6-8)
1 kg (2 lbs) tart apples |
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An easy dessert to brighten up the fall and/or winter meals. Always good with a bit of crème fraiche, light sour cream or whipped cream with a touch of grated ginger.’ Cut apples in half and remove the core without breaking the skin. Brush apples with lemon juice and place apples, cut side down, in an oven-proof casserole dish, add water, cover and bake in a moderate oven (375-400° F / 190-200° C) for 30 minutes or until tender. Drain. Spoon lemon butter into center of apples. Sift flour and cinnamon in a small bowl. Rub in butter, add Muesli, coconut and sugar and mix. Lightly press mixture on the apples, and bake again in moderate oven (375-400° F / 190-200° C) for 20 minutes more or until topping is golden brown. Lemon Butter Makes about 3 cups. This can be stored in the refrigerator for several weeks. Good on toast, muffins, scones, etc. Combine all ingredients in top double boiler or in heatproof bowl, stir constantly over simmering water until mixture thickly coats the back of a wooden spoon. Pour into hot sterilized jars; seal when cold. |
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Serves 6
3 large apples
Lemon
Butter 4 eggs |
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Grease the bottom of a 9-inch (23 cm) round spring form, then line the bottom of the tin with greaseproof (baking) paper. |
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250 g (8 oz) softened butter |
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This sorbet can be made up to three days ahead. For easier serving and for a more delicious flavor, remove the sorbet from the freezer to the refrigerator about 30 minutes before serving. Combine blueberries and water in a medium saucepan and bring to a boil; reduce heat and simmer for 15 minutes. Add the sugar and stir constantly over medium heat (without boiling) until the sugar is dissolved. Cool the mixture and add the lime rind and juice. Blend the blueberry mixture until smooth. Pour the mixture into a loaf pan, cover and freeze for about 1 hour or until it is partly set. Remove from the freezer and beat the blueberry mixture and egg whites in a small bowl with an electric mixer or food processor until combined. Return to the loaf pan, cover and freeze until set. Remove the blueberry mixture from the freezer to the refrigerator for about 30 minutes before serving. * Castor sugar is a fine granulated sugar. |
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(Serves 4-6)
500 g (1 lb) blueberries
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A simple serving of ice cream becomes a gourmet treat when topped with a rich and creamy fruity sauce. Combine sugar and water in a small saucepan. Stir together the cornflour and lemon or lime juice and add to the sugar and water mixture. Stir and cook over medium heat until mixture boils and thickens. Add blueberries, simmer a few minutes, then add the butter and cinnamon, stirring over low heat until butter melts. Blend or process until smooth, then strain and serve hot or cold. Note: This recipe is quite alright to serve unstrained. The sauce will not be creamy and smooth but just as delicious.
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(Makes 1-½ Cups)
¼ Cup (½ dl) sugar
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Muffins are a wonderful
snack in summer or winter and are particularly good when served
warm.
Trim the tops and bottoms of the rhubarb, wash, dry and cut into ½ inch (ca. 1 cm) pieces, then chop them. Mix the 4 tablespoons sugar with the rhubarb pieces, place them in a casserole dish and bake them in the oven for about 10 minutes at 300° F (150° C). Remove the rhubarb from the oven and let it cool. Beat the butter and sugar until creamy then add one egg at a time, beating well after each egg. Mix the flour and baking powder and add to the butter mixture alternately with the milk; add the rhubarb pieces and stir through until just moist. It is better to have some lumps than to overstir the muffin mixture. If not using Teflon or flexible muffin forms, butter the muffin forms and place muffin mixture into the forms, filling them about 2/3 full. Bake at 350° F (180° C) for 30 minutes. Best when served warm.
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(20 Muffins)
4 Tbsp sugar
8 to 8-1/2 oz (250 g) butter
8 oz (250 g) sugar
4 eggs
1 lb (16 oz / 500 g) flour
3 tsp (2 tsp double action) baking powder
1-¼ Cups (10 fl oz / 2-½ dl / 315 ml) milk
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When fresh rhubarb is
available, one of the most delectable ways to serve it is in cakes.
This is a typical continental cake. A little bit of work, but well
worth the effort.
Cream the sugar and butter until white and fluffy. Cut the vanilla pod in half and scrape out the center with a small paring knife (or use vanilla essence) and add to the creamed butter. Separate the eggs and set the egg whites aside. Add one egg yolk at a time, stirring well after each egg. Mix the grated coconut, flour and baking powder and add a to the egg mixture, a little at a time alternating with the milk. Beat the egg whites until stiff and firm and fold them into the cake batter. Place the cake batter into a buttered spring form and bake between 340-350° F (ca. 170° C) for about 30 minutes or until cake is set. Let the cake cool on a cake rack. Wash and dry the rhubarb and cut into ca. ½ inch (1 cm) slices. Cut the vanilla pod in half, scrape out the vanilla and place it together with the rhubarb and sugar in a medium saucepan and cook for about 20 minutes. Set aside to cool. Whip the cream. Cut the cake into three layers and top the first layer with half the rhubarb mixture and half the whipped cream. Place the second cake layer over the filling and repeat the process. Place the last layer over the mixture, cover and let the cake rest for about an hour in the refrigerator. Dust the cake with powdered sugar just before serving.
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5 oz (150 g) butter
6-½ oz (200 g) sugar
Vanilla pod (or ½ tsp vanilla essence)
6 eggs
5 oz (150 g) all purpose flour
4 oz (125 g) grated coconut
2 tsp (1-½ tsp double action) baking powder
¾ Cup (6 fl oz / 1-½ dl / 190 ml) milk
Filling
13-½ oz (400 g) fresh rhubarb
3-½ oz (100 g) sugar
1 vanilla pod (¼ tsp vanilla essence)
Whipping Cream (about 1 Cup)
Powdered Sugar
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Peel the banana and slice lengthwise. In a
small frying pan, heat the butter until hot and bubbling. Fry the
banana 1-2 minutes on each side.
Mix the sugar and cinnamon and sprinkle over
the banana, together with the orange rind. Add a little orange juice
to the pan and heat again for 1-2 minutes. Remove the banana slices to
a warm plate. Place the orange segments in the frying pan and let them
come to a boil; pour over the bananas. Serve with vanilla ice cream or
whipped cream.
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(Serves 1 - ca. 15 minutes preparation time)
1 banana Little butter for frying ½ Tbsp sugar ¼ tsp ground cinnamon Grated rind of ¼ orange and 2-3 Tbsp juice 1 orange, separated into segments |
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Melt the chocolate and cream in a pan over low heat, do not allow to
boil. Remove the chocolate from the
heat and cool for 5 minutes. Stir in butter and egg
WIG Cooking class, Cebu, Philippines
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(Makes about 25) |
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Baking time: Approx. 55 mins. at 175°C/350°F
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(Approx. 18 slices)
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Dissolve the yeast in the warm
water, then add oil and salt. Mix the flour in slowly and
knead the dough. Let the dough rise covered with a damp cloth for over an hour.
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(serves 8-10) Dough |
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Mix all ingredients and bake at 150°C (300°F) for 1 hour! (put flour in as last ingredient)
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(serves about 8+)
3 eggs 4 1/2 dl (2-1/4 Cups) sugar 2 tsp. vanilla sugar or 1/4 tsp vanilla extract 6 Tbsp cocoa 2 1/4 dl. (1-1/8 Cups) flour 150 g (5 oz) melted margarine 1 tsp. baking powder (double action baking powder is best) dash of salt |
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Roast the desiccated coconut in a dry
pan. Melt the butter and mix with the coconut. Crumble and mix the
biscuits with the coconut and add sugar. Cover a baking dish, 22-24 cm
(8.5-9.5 inches) with baking paper. Press the crust into the bottom
of the dish and keep cold in the refrigerator.
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(Serves
8) |
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Combine flour and butter with a pastry cutter, add sugar and with fingers quickly and gently work the dough into a ball. Add 1-2 Tbsp ice cold water if the pastry is too dry. (The pastry can be made in a food processor.) Press pastry into an oblong cake pan so it is about 1/2 to 1 inch thick (ca. 2-3 cm) and press a little up the sides (ca. 1/4 inch -1 cm) or use a tart flan (pie pan). Best to use a form where the sides can be removed. Bake the shell for about ten minutes at 200° C.
Bake the tart/pie for 30 minutes at 175° C. |
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Bertha Walter, Portland, Oregon, U. S. A. My grandma! (webmaster)
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Beat cream quite stiff, add softened cream cheese. Add the rest of the ingredients and mix gently. Do not mix vigorously or the mixture will become too soft.. Pour into a baked pie shell and spoon 1 can of cherry pie filling over top.
Refrigerate for at least 2 hours or make the day before. It keeps well with the filling on top.
Don't forget to make a regular pie crust! You can also use graham cracker crust but this makes it sweeter, so make the pieces smaller.
* If you do not have a tin of cherry pie filling, use a jar or tin of cherries. Thicken the juice by mixing it with a little cornstarch and bring to a boil until you have the right thickness.
** You may pre-bake a pie shell or use a frozen short-crust pie shell. A graham cracker crust is also suitable. |
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1 baked pie shell ** |
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Rinse the grapes cut them in half and remove the seeds. Mix the sugar and wine in a saucepan, and then add cinnamon. Bring to a boil, remove saucepan from stove and let it cool slightly. Pour the liquid over the grapes. Cover and leave to marinate for about 4 hours.
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(4 servings)
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Cut up the butter with a knife and mix with the flour. Add sugar and the egg yolk and quickly knead the dough, adding water as you work. Let the dough rest for about 30 minutes in the fridge before forming into the pie shell. Place the dough in a tart or flan dish (ca.24 cm in diameter). Put some foil over pastry and place some brown beans on the foil to hold the tart shape. (This is called baking blind.) Bake the pastry shell for 15 minutes at 200ºC (390ºF). Remove red beans and foil and continue to bake for another 5 minutes. Remove from oven and let cool.
Add berries to the tart. Whip the egg, coconut milk, sugar, and coconut cream together and pour over the berries. Bake the tart for another 35 minutes at 175º C (250ºF).
Serve tart either Luke warm or cold with vanilla ice-cream or whipped cream.
Accompaniments
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150 g (5 oz) flour
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