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Old December 23rd, 2007, 01:15 PM   #41
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ITALIAN CREAM CAKE


Ingredients:

1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 Egg yolks
2 c Flour
1 ts Baking soda
1 c Buttermilk
1 ts Vanilla
1 cn 3 oz coconut
1 c Chopped walnuts
5 Egg whites, stiffly beaten
8 oz Cream cheese, softened
1/2 c Butter, softened
1 lb Confectioners sugar
1 ts Vanilla
1/2 c Chopped walnuts

1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well. 2. Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition. 3. Stir in coconut and 1 cup walnuts. Fold in egg whites. 4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. 5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts. 6. Spread between layers and over top and side of cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours. Calories per serving: 661
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Old December 23rd, 2007, 01:17 PM   #42
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Peachy Keen cake
Ingredients:
1 tb Butter, softened
3/4 c Sugar, mixed with...
1 c Sugar
2 ts Cinnamon
2 1/2 c Flour
5 ea Large Peaches, peeled/sliced
3 ts Baking Powder
2 tb Butter, melted
1-1/2 c Milk

Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.)

serves 6
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Old December 23rd, 2007, 01:23 PM   #43
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Bread Pudding
serves 12


Ingredients:
1 cup Grand Marnier or other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced

Caramel Sauce

Instructions:
Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool
mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.

Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour. Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.
New Year's Eve is a suggestion
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Last edited by pastskater; January 5th, 2008 at 12:40 AM.
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Old December 26th, 2007, 02:41 PM   #44
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Pear Custard Bars
· 1/2 cup butter, softened
· 1/3 cup white sugar
· 3/4 cup flour
· 1/4 teaspoon vanilla
· 2/3 cup pecans, chopped
· 1 (8 oz.) brick cream cheese, softened
· 1/2 cup white sugar
· 1 egg
· 1/2 teaspoon vanilla
· 1 (15 oz.) can pears, drained and cut into slices
· 1 teaspoon sugar
· 1/2 teaspoon cinnamon
Cream butter and sugar until well mixed. Beat in flour and vanilla until creamy. Stir in nuts. Press into an 8" pan that has been well greased. Bake at 350°F for 20 minutes or until the edges are browned. Cool completely. Cream the cream cheese with the remaining sugar, vanilla, and egg until combined. Spread mixture over cooled crust. Layer pears on top, mix cinnamon and sugar and sprinkle over pears. Bake at 375°F for 28-30 minutes. Cool and store in the refrigerator at least 2 hours before serving.
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Old December 26th, 2007, 02:45 PM   #45
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Moist Apple Cake
· 1 cup chopped nuts, toasted
· 3 cups all purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1-3/4 cups sugar
· 3/4 cup vegetable oil
· 1 stick of butter, melted
· 2 eggs
· 1/4 cup sour cream, plain or vanilla yogurt or milk (I used milk)
3 medium apples, chopped in small pieces (I used 4)

Position rack in middle of oven. Preheat to 325. Sift flour, baking soda, cinnamon and salt through sifter into a medium bowl. In another large bowl, combine the sugar, oil, melted butter, eggs and sour cream, yogurt or milk. Beat with a large spoon to mix well. Add the flour mixture and stir to mix thoroughly. Add apple pieces and nuts. Stir to combine thoroughly. Scoop into prepared pan. Bake 1 hour (for Bundt cake or tube pan) or 35-40 minutes (for layers or muffins), until the cake pulls away slightly from the mold and feels springy in the center. Remove and cool for 5 minutes, then unmold onto a cooling rack to cool completely. The cake is great served as is, or for a special presentation, you can glaze it.

Apricot Glaze:
In a small saucepan, melt 1 cup apricot jam over medium heat, stirring until runny. Brush or drizzle (from a spoon) over the cake.
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Old December 27th, 2007, 11:46 PM   #46
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Spanish Custard Cake
Serves 12


1 cup of sugar (for caramel)
1/4 cup of water

Flan:
1 can of evaporated milk
1 can of condensed milk
5 eggs
1 teaspoon of vanilla extract
pinch of salt

Cake:
1/2 box of chocolate or butter cake (I only use BC super moist mixes but you could use your favorite)
1 egg
1/2 butter stick
3/4 cup of water

Set a mold in a broiling pan (bano the Maria) and preheat oven at 315. Place the sugar and water in a heat resistant microwave bowl and microwave for 6 to 8 minutes on high and keep your eye on it till is just a light golden color. If the caramel gets too dark it will be bitter. (I prefer to use the microwave method is faster and has better results) Stove Top Caramel: Melt the sugar in a non-stick pan over low heat until melted. No water needed for stovetop but its more time consuming. Inmediately pour over an 8" metal pan and swirl around to cover bottom and sides of pan. Pan will be HOT careful. You will have to be quick because it will start to harden as it cools down.

Blend all ingredients for the flan in a medium bowl until completely mixed, set aside.

Blend all ingredients for cake in a medium bowl until completely mixed, set aside.

Pour the flan mixture thru a metal strainer right into the caramelized pan. Now carefully spoon the cake mixture in top of the flan mixture. It will float so make sure you cover the entire surface. If gaps are visible just swirl the cake carefully with a fork until entire surface is covered. Bake at 315 for one hour. Test if is done by inserting a skewer or knife in the center and it comes out clean. Remove from the oven and let it sit on the counter for 30 minutes. Run a butter knife to loosen up edges and invert onto a plate before refrigeration. Refrigerate for at least 3 hours or overnight.
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Old December 27th, 2007, 11:49 PM   #47
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Russian Cake
very easy
This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.

1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.

3 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.

4 Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
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Old December 27th, 2007, 11:53 PM   #48
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Brandy Apricot Cake

1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
4 egg

1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.

2 In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.

3 Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4 To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
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Old January 4th, 2008, 04:47 PM   #49
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BRANDY CUSTARD

Ingredients
10 oz. Milk (or cream)
3 Egg Yolks
1 tbs. Caster Sugar
3 tbs. Brandy


Directions
Bring the milk up to boil in a saucepan.
Beat the egg yolks with the sugar.
Pour the hot milk on to the yolks stirring all the time.
Pour back into the pan on the heat and continue to heat stirring with a wooden spoon until it thickens.
When your finger leaves a trail on the back of the spoon it is ready.
Do not boil or it will curdle.
Whisk in the brandy off the heat.
Serve warm or chilled.
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Old January 4th, 2008, 04:48 PM   #50
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Strawberries with Champagne Sabayon


Ingredients
2 pints fresh strawberries
5 egg yolks
1 cup sugar
1 cup dry champagne
1/3 cup whipping cream, lightly whipped


Directions
Slice strawberries and portion into 4 chilled champagne glasses. In a stainless steel bowl combine yolks, sugar, and champagne. Cook over a double boiler stirring consistently with a wire whip until mixture thickens to a heavy sauce consistency, remove from heat and place bowl on an ice bath and continue to stir until sauce is cool. Fold in whipped cream and spoon mixture over strawberries. Garnish with additional whipped cream and fresh mint sprig.
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Old January 5th, 2008, 12:40 AM   #51
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RASPBERRY TART


1 1/2 cups all-purpose flour
1 cup fine yellow cornmeal
1/2 tsp salt
1 tsp baking powder
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp lemon zest
1 whole egg plus 1 egg yolk
1 tbsp water
4 oz cream cheese, softened
1/4 cup whipping cream
1/3 cup plus 1 tbsp powdered sugar
1/4 tsp vanilla extract
4 oz fresh mascarpone cheese
2 cups assorted raspberries (a combination of black, golden and red), washed and well dried

Preheat the oven to 350 degrees. In a medium bowl, combine the flour, cornmeal, salt and baking powder. In the bowl of a food processor fitted with a steel blade, place the butter and sugar. Cream until light and fluffy. Add the vanilla, lemon zest, eggs and water. Pulse until well blended. Transfer the mixture to the bowl containing the dry ingredients. Stir until well mixed. The dough should be sticky and thick. Wrap in waxed paper. Refrigerate for 30 to 60 minutes. Divide dough in half (freeze half for another time). Knead the dough 4 to 5 times on a lightly floured surface. Sprinkle a little flour on the dough and the rolling pin to prevent sticking. Roll dough into a 10" circle, about 1/4" thick. If the dough is sticky, roll out between 2 sheets of waxed paper. Transfer the dough carefully and place in a 9" tart pan with a removable bottom. Lightly press dough into pan. If it tears, simply press it together again. Cover the dough with aluminum foil and fill with 2 cups of pie weights or uncooked rice or beans. Bake for 20 minutes. Remove foil and pie weights and bake for an additional 12 minutes, or until the crust browns slightly. Remove from the oven. Let cool for 5 minutes. Carefully remove the outside ring of the pan. With a long metal spatula, gently slip the tart shell off the metal bottom and gently transfer to a cooling rack. Let cool for 30 minutes. Place cooled tart shell on a serving plate and cover with plastic wrap until ready to fill. In a large bowl, place cream cheese, whipping cream, powdered sugar and vanilla. Beat until fluffy with an electric mixer. Using a flexible spatula, fold in the mascarpone. Spread the filling into the cooled tart crust with a flexible spatula. Top filling with black, golden and red raspberries, arranging berries in concentric circles, and refrigerate for 30 minutes. Serves 6 - 8.
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Old January 5th, 2008, 12:42 AM   #52
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CRANBERRY DELIGHT

Cake:
1 cup sugar
3 tbsp butter
2 cups flour
1 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups fresh cranberries
1/2 cup chopped pecan, optional


Sauce:
1 cup light brown sugar
1 cup butter, not substitutes
1 cup granulated sugar
2 cups heavy whipping cream

Cake: Cream butter and sugar; add milk alternately with sifted dry ingredients. Stir in whole cranberries, which have been washed, drained, and lightly floured. Add pecans if desired. Pour into a greased and floured 7 1/2 x 11 3/4 rectangular Pyrex dish. Bake in a moderate oven until done, or about 25 to 30 minutes at 350 degrees. Serve warm with caramel sauce. Note: this cake does not contain eggs.

Caramel Sauce: Combine all ingredients in a 2 quart saucepan. Bring to a boil; stir well; serve warm over warm cake. Refrigerated caramel sauce keeps indefinitely when refrigerated.
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Old January 5th, 2008, 12:50 AM   #53
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RASPBERRY AND WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST

The Cheesecake

3 ounces white chocolate, choped
1/3 cup whipping cream
3/4 cup granulated sugar
3 strips lemon peel, cut in 1/2 inch pieces
1 1/2 pounds cream cheese, softened
1 cup sour cream
2 tablespoons fresh lemon juice
4 large eggs
Raspberry Grand-Marnier Sauce
White Chocolate/Cream Cheese Frosting
1 cup medium chopped toasted hazelnuts
Fresh Raspberries

Raspberry-Grand Marnier Sauce

16 ounces fresh or frozen raspberries (1 cup juice)
1/3 to 3/4 cup granulated sugar, or to taste
2 tablespoons orange liquer (such as Grand Marnier)

Hazelnut crust
25 vanilla wafers (1 cup crushed)
1 tablespoon granulated sugar
1/2 cup coarsely chopped toasted hazelnuts
2 tablespoons melted unsalted butter
White Chocolate Frosting
2 tablespoons whipping cream
2 ounces white chocolate, chopped
4 ounces cream cheese, softened
1 teaspoon lemon zest

Generously butter a nine-inch spring form pan. Cover the outside of the pan and up the sides about two inches with wide aluminum foil. This will prevent water from seeping in the pan while baking.
In a food processor, finely chop vanilla wafers. Add sugar and hazelnuts; chop fine. With the machine running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm.

Position a baking rack in the center of the oven and heat oven to 350 degrees.

Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand, stirring often, until chocolate is melted. Cool slightly.

Place sugar and lemon peel in a food processor work bowl fitted with a metal blade. Process until the lemon peel is very fine, about one minute. Add softened cream cheese and process until smooth, about 30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream, and lemon juice. Add eggs, one at a time, and process until smooth, another 30 seconds. Pour half of the mixture over the chilled crust, and drizzle with 1/4 cup of the Raspberry Sauce. Top with remaining batter.

Place the cheesecake in a baking pan about 2 1/2 to 3 inches deep and wide enough so there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to about half way up the sides of the spring form pan.

Bake in the center of a 350 degree oven for 45 minutes. Turn oven off and let cheesecake remain in oven, with door closed, for another 60 minutes. Remove from waterbath and cool in the pan, away from drafts. When cool, remove from pan and refrigerate.

To finish dessert, cut a piece of parchment or waxed paper in a six-inch round, using a saucer as a guide, and place in the center of the cheesecake. Frost the sides and top, around the paper, with White Chocolate & Cream Cheese Frosting. Press chopped hazelnuts into the frosting. Remove paper and chill until frosting is firm, about one hour. Spoon Raspberry Grand-Marnier Sauce into the center and garnish with fresh raspberries.

White Chocolate Frosting
Place whipping cream in a small bowl and gently heat. Add white chocolate to cream and stir until melted. Cool to room tempature.

With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip until smooth. If frosting is too soft, refrigerate until it is thick and creamy.

Raspberry-Grand Marnier Sauce
In a saucepan, heat berries until just warm, and juice is released. If using fresh berries, add 1/4 cup water. Force the mixture thru a sieve or juicer. Return juice to saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to 1/2 cup sugar shoud be adequate. If using pre-sweetened berries, little or no additional sugar may be needed. Cook over medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.

NOTE: White confectionery products with cocoa butter as an ingredient are general referred to as white chocolate. The term "white chocolate" is a misnomer, however, as chocolate refers to the brown chocolate liquer found when processing the cocoa beans. Look for cocoa butter listed as the first ingredient on the package, as the higher the ratio of cocoa butter in the product, the finer the confection. If cocoa butter is not listed as an ingredient, the product is a white compound or confectioner's coating. White chocolate should be handled carefully. it should not be over heated. In this recipe, the cream should be just barely warm enough to gently melt the chocolate. If the chocolate gets too warm, it may "seize" and refuse to melt.
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Old January 5th, 2008, 12:53 AM   #54
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BLUEBERRY PUDDING


The 'pudding' is really a cake

Original recipe yield: 12 servings

INGREDIENTS
3 tablespoons shortening
1 cup white sugar
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1 1/2 cups blueberries
1/2 cup pasteurized egg
2/3 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 or 9 inch square baking dish.

In a large bowl, mix together the shortening, egg and sugar until smooth. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving.

Serve chilled sauce over warm pudding.
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Old January 5th, 2008, 02:33 PM   #55
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STRAWBERRY SHORT CAKE

Cake:
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp salt
½ c. margarine, softened
1 c. sugar
2 egg yolks, beaten
1 c. sour cream
2 egg whites
¼ tsp cream of tartar

Filling:
1 pt. fresh strawberries
2 T. sugar
1 can Strawberry filling

Cream Topping:

1 ½ c. heavy cream
½ c. sifted confectioners’ sugar
½ tsp. vanilla
4 very lg. strawberries, cleaned, hulled & quartered lengthwise

Preheat oven to 350F. Make filling. Clean and hull and cut fresh strawberries into quarters. Mix in bowl with sugar. Lightly mash strawberries with fork. Add strawberry filling. Lightly mash strawberries with fork. Add strawberry filling. Lightly mash until blended. Refrigerate filling 1 hour, stirring in between cake. Mix together flour, powder, soda and salt; set aside. Beat butter until fluffy. Gradually add sugar. Add egg yolks and mix thoroughly. Add dry ingredients to butter mixture alternately with sour cream. Add cream of tartar to egg white and beat until stiff peaks form. Fold into batter mix. Pour batter into 2 (8-inch) round cake pans evenly. Bake at 350F for 45 to 50 minutes or until cakes are light golden brown. When cakes are finished baking, let cool 15 minutes, then turn onto plates and cool. CREAM TOPPING: place a deep medium size bowl and beaters in the freezer for 15 minutes. Beat the heavy cream until soft peaks form. Add sugar until blended. Beat in vanilla; beat until mixture is stuff. Assemble Cake: Spread strawberry mixture on top of one cake. Do not spread mixture to ends of cake. Leave ¼ inch of cake ends unspread. Gently place second cake over the cake with filling. Press down gently. Frost outside of cake (top and sides) with cream topping. Use large sliced strawberries to decorate.
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Old January 6th, 2008, 03:15 PM   #56
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Mint Chocolate COOKIES


3/4 cup cube margarine
1 1/2 cup brown sugar
2 Tbsp water
2 cups chocolate chips
2 eggs
2 1/2 cups flour
1/4 tsp soda
1/2 tsp salt
2 small boxes Andes Mints

Melt margarine, sugar, and water about 1 minute in microwave, stir. Add chips, stir until melted (may need to micro more). Pour into another bowl and let stand about 10 minutes (to cool a little) Beat in eggs and add dry ingredients beating until blended. Chill dough 1 hour. Line cookie sheet with foil or parchment paper. Roll 1 heaping Tbsp dough into a ball for each cookie. Bake 12 minutes at 350 degrees. Don't overbake. Immediately put mint on top and wait a couple of minutes until it melts, then spread.
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Old January 6th, 2008, 06:01 PM   #57
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too easy of a recipe so here you go:

CHOCOLATE CHIP CHEESECAKE SQUARES

2 18 oz, tubes refrigerated chocolate chip cookie dough

non-stick vegetable spray

3 3 oz, pkgs, cream cheese, softened

3 eggs,

1 t. vanilla extract

Press one tube of cookie dough into the bottom of a 13”x 9” baking pan that has been sprayed with non-stick vegetable spray. Beat cream cheese, eggs and vanilla until smooth. Pour over cookie dough: crumble remaining cookie dough over top. Bake at 350 degrees for 30 minutes. Chill before servings. Makes 15 servings.
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Old January 9th, 2008, 03:34 PM   #58
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An area in MA there lies Durgin -Park. Since 1742 they have been dispensing food. The portions are stupefyingly enormous. But if you like the specialties of New England, as I do, you'll be delighted with this area. Many say should give this back to the Indians, the writer indicates the process of baking this dish allows the spices to fuse into a mellow symphony of flavor. You be the judge!



BAKED INDIAN PUDDING
SERVES 8

milk
yellow cornmeal
dark molasses
sugar
cinnamon
ground ginger
butter
salt
baking soda
eggs
cream (optional)
ground cloves


Pudding:
Preheat oven to hot 425F

Mix together; 1 cup yellow cornmeal, ¼ c. sugar, ¼ tsp salt, ¼ tsp. baking soda, 2 eggs, beaten, ½ c. dark molasses, 4 Tbsp. softened butter, ½ tsp. cinnamon, ¼ tsp ground ginger, and ¼ tsp ground cloves.
Beat mixture well, and add: 3 cups hot milk. Mix well and pour into a buttered 2-qrt baking dish or casserole pretty enough to serve from.
Put in the hot oven until mixture boils. Then reduce oven heat to very slow (225F.).
Stir in: 3 cups hot milk and bake the Indian Pudding slowly for 5 hours.
Presentation:

Let pudding stand for about 30 minutes to set. Serve warm with whipped cream and a sprinkling of ground ginger.
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Old January 9th, 2008, 03:41 PM   #59
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Thanks pastskater, I love Indian Pudding. Most of my friends don't even know what it is. Sometimes I like it with vanilla ice cream!

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Old January 13th, 2008, 04:17 PM   #60
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BANANA AND ALLSPICE CREPES WITH ORANGE

serves 8-10

scant 2/3 c. white-wheat flour
1 large free0range egg, lightly beaten
1 ¼ c milk
sunflower seed oil
1 small banana, mashed to a pulp
1 tsp allspice
grated rind of 1 un-waxed orange, washed

To serve juice of 1 orange

Pour the flour into a bowl. Make a well in the center and pour in the beaten egg. Using a balloon whisk, start beating in the milk slowly, bringing in more of the flour as you go, until you have a smooth batter. Beat in 1 tsp sunflower seed oil, banana, allspice, and orange rind.

Heat 2 tsp sunflower seed oil in a skillet until very hot. Pour in 3-4 tbsp batter, tilting the skillet so the bottom is coated. Cook for 2 minutes, then flip over and cook the other side.

Transfer to a warm plate while you carry on cooking the rest of the crepes.

Serve with cream, sprinkled with freshly squeezed orange juice.
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