November 2011 ~ chocolate desserts recipes | Healthy chocolate recipes | Raspberry angel cakes

Wednesday, November 30, 2011

Angel Peach Melba Recipe

Angel Peach Melba Recipe





Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe from Janice Prytz in Murrieta, California is a keeper all year-round!
* 10 Servings
* Prep/Total Time: 15 min.

Ingredients

* 1 package (12 ounces) frozen unsweetened raspberries, thawed
* 2 tablespoons sugar
* 1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 10 slices
* 1 can (15-1/4 ounces) peach halves, drained
* 2-1/2 cups low-fat vanilla frozen yogurt

Directions

* In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside.
* Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 177 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 193 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.
Source :http://www.tasteofhome.com
Originally published as Angel Peach Melba in Simple & Delicious May/June 2006, p25

Tuesday, November 29, 2011

Gingerbread Boys



Gingerbread Boys
By: JBS BOX
"These are the best gingerbread men I've ever eaten. They have a nice light flavor with a hint of orange."

Prep Time:15 Min
Cook Time:10 Min
Ready In:2 Hrs 25 Min

Original Recipe Yield 5 dozen

Ingredients

* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 1/2 tablespoons orange zest
* 2 tablespoons dark corn syrup
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt

Directions

1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

Source:http://allrecipes.com

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Christmas Fruitcake



Christmas Fruitcake
By: Karen Uffelman

Prep Time:20 Min
Cook Time:45 Min
Ready In:11 Days
Original Recipe Yield 1 - 6 inch round pan

Ingredients

* 1/8 cup chopped dried cherries
* 1/8 cup chopped dried mango
* 1/4 cup dried cranberries
* 1/4 cup dried currants
* 2 tablespoons chopped candied citron
* 1/4 cup dark rum
* 1/2 cup butter
* 1/4 cup packed brown sugar
* 1 egg
* 1/2 cup all-purpose flour
* 1/8 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 cup unsulfured molasses
* 2 tablespoons milk
* 1/4 cup chopped pecans
* 1/4 cup dark rum, divided

Directions

1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.
3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Source:http://allrecipes.com

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Monday, November 28, 2011

Linzer Cookies



Linzer Cookies
Recipe courtesy Gale Gand

Total Time: 40 min
Prep 20 min
Cook 20 min
Yield:8 servings
Level: --

Ingredients

* 3/4 cups butter
* 1/2 cup sugar
* 1 egg
* 1/2 teaspoon lemon rind
* 1/4 teaspoon vanilla
* 1 1/2 cups finely ground hazelnuts or almonds
* 2 1/4 cups cake flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon cinnamon
* 6 ounces raspberry jam
* Powdered sugar

Directions

Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.

Source :http://www.foodnetwork.com

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Warm Fruit Stew


Warm Fruit Stew
Recipe courtesy Jeremiah Tower, Jeremiah Tower Cooks, Stewart Tabori and Chang, 2002

Total Time:10 min
Prep 5 min
Cook 5 min
Yield: 4 servings
Level: Easy

Ingredients

* 3 cups mixed, thinly sliced tropical fruit, like mango, papaya, passion fruit, or pineapple
* 1/4 cup Light Syrup, recipe follows
* 1 tablespoon sweet butter, cut into cubes or softened
* Salt
* 2 teaspoons fresh lemon juice
* 1 pint raspberry sorbet

Directions

Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.

Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.

Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
Light Syrup:

1/2 cup sugar

1 cup water

Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed.

Source:http://www.foodnetwork.com

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Saturday, November 26, 2011

Apple Cranberry Raspberry Pie

Apple Cranberry Raspberry Pie
Courtesy of Crisco®



Total Time: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 8 servings
Level:Intermediate

Ingredients
CRUST:

* Double Crust Classic Crisco® Pie Crust
*

FILLING:

* 3 cups cored, peeled, chopped Granny Smith apples (about 3 medium)
* 2 cups coarsely chopped fresh cranberries
* 1 (10 oz.) pkg. frozen dry pack raspberries, thawed
* 1 1/2 cups sugar
* 3 tbsps. quick-cooking tapioca
* 1/2 tsp. ground cinnamon
* 1/4 tsp. salt
* 1/4 tsp. almond extract
* 1 large egg
* 1 tbsp. water
* Sugar

Directions

PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.

HEAT oven to 375 degrees F.

COMBINE apples, cranberries and raspberries in large bowl. Mix sugar, tapioca, cinnamon, salt and almond extract in small bowl. Add to fruit mixture; toss well. Spoon filling into unbaked crust.

ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.

BEAT egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil to prevent over-browning. Bake 25 minutes. Remove foil. Bake an additional 25 to 35 minutes or until filling in center is bubbly. Serve warm.

Source:http://www.foodnetwork.com

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Raspberry and Sherry Trifle


Raspberry and Sherry Trifle
Recipe courtesy Paula Deen
Total Time:4 hr 25 min
Prep:10 min
Inactive: 4 hr 0 min
Cook: 15 min
Yield: 12 servings
Level: Easy


Ingredients

* 1 (18 1/2-ounce) package cake mix (recommended: Duncan Hines Moist Deluxe Butter Recipe Gold)
* 1 1/2 cups dry sherry
* 7 egg yolks
* 3/4 cup granulated sugar
* 2 cups whipping cream
* 2 tablespoons confectioners' sugar
* 3 (12-ounce) packages frozen sweetened raspberries, thawed
* Whipped cream, for garnish, optional
* Fresh raspberries, for garnish, optional
* Mint leaves, for garnish, optional

Directions

Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large chunks, about 1 1/2 inches wide. Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.

Source:http://www.foodnetwork.com


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Thursday, November 24, 2011

Chocolate Passion Bowl

Chocolate Passion Bowl

total time 1 hr 20 min
prep 20 min
servings 16 servings, about 2/3 cup each
What You Need
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
2 cups fresh raspberries
Make It

video
BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP.

PLACE half the brownies in 2-qt. bowl; cover with layers of half each of the pudding, remaining COOL WHIP and berries. Repeat.

REFRIGERATE 1 hour.
Kraft Kitchens Tips
Note
If desired, use BAKER'S ONE BOWL Brownies to bake a 13x9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.
Special Extra
Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half the chopped nougat bars.
Substitute
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.

Source :kraftrecipes
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Chocolate Raspberry Mousse


Chocolate Raspberry Mousse

total time 2 hr 25 min
prep 25 min
servings 16 servings

What You Need

15 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
2 cups fresh raspberries
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 cups thawed COOL WHIP Whipped Topping, divided
Make It

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.

MELT 7 chocolate squares as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.

RUN knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate square; drizzle over dessert. Let stand until firm.
Kraft Kitchens Tips
Variation
Prepare as directed using 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, using all 6 of the chocolate squares in the mousse filling and omitting the chocolate drizzle garnish.
Size-Wise
You’ll know it’s a special occasion when you get to enjoy a serving of this delicious mousse!
Variation
To serve as a chilled dessert, refrigerate dessert 4 hours or until firm instead of freezing it. For a make-ahead dessert, refrigerate dessert up to 24 hours before serving.

Source :kraftrecipes

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Peach Melba Dessert

Peach Melba Dessert


photo by:kraft

Total time
5 hr 50 min
prep
20 min
servings
8 servings, about 1/2 cup each

what you need
1-1/2 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Raspberry Flavor Sugar Free Gelatin
1 cup vanilla low-fat yogurt
1/2 cup raspberries
1 can (8 oz.) peach slices in juice, undrained
Cold water
Make It

STIR 3/4 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Refrigerate 1 hour or until slightly thickened. Stir in yogurt and raspberries. Pour into 1-1/2-qt. serving bowl. Refrigerate 1-1/2 hours or until set but not firm.

MEANWHILE, drain peaches, reserving juice. Add enough cold water to reserved peach juice to measure 1 cup; set aside. Stir remaining 3/4 cup boiling water into remaining pkg. of gelatin in large bowl at least 2 min. until completely dissolved. Stir in reserved juice mixture. Refrigerate 1 hour or until slightly thickened.

RESERVE several peach slices for garnish. Chop remaining peaches; stir into thickened gelatin. Spoon over creamy layer in bowl. Refrigerate 3 hours or until firm. Top with the reserved peach slices just before serving. Garnish with fresh mint leaves, if desired.

Source:www.kraftrecipes.com

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10 inch German Chocolate Cheesecake

10 inch German Chocolate Cheesecake




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Wednesday, November 23, 2011

Gingerbread


Gingerbread People Holiday cookie projects: White snowflakes, dreidel trios, and ornaments
Recipe courtesy Gale Gand

Total Time:55 min
Prep 45 min
Cook 10 min
Yield: 24 servings
Level:Intermediate

Notes: Whether you're decorating a tree, a room or a table during the holidays, these long-lasting cookies bring sparkle, color and the feeling of warmth that no store-bought ornament can provide into your house. Making them is an ideal Saturday project to usher in the holidays. String the finished cookies on stout wire and run them along your banisters, mantels, or coil them up into a wreath or centerpiece. Light candles to catch the twinkle in the sugar crystals.
One batch of dough will give you about two dozen cookies; if you plan to double the recipe, make two separate batches. You can add color to the cookies by coloring the icing or by using white icing, then dusting the icing with colored sugar before it sets. After it sets, knock off the excess. The latter gives a prettier, more sparkly effect. Strangely, both cold milk and hot whiskey toddies go perfectly with spicy gingerbread.
I heard of a guy who will make you any shaped cookie cutter you want out of copper and you can order them online.

Ingredients
Gingerbread:

* 8 ounces (2 sticks) unsalted butter, softened at room temperature
* 3/4 cup packed light brown sugar
* 1 egg
* 1/2 cup dark molasses (not blackstrap)
* 1/2 teaspoon pure vanilla extract
* 3 1/4 cups cake flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 2 teaspoons ground ginger
* 1/4 teaspoon ground cloves

Royal Icing:

* 2 cups or more confectioners' sugar
* 3 tablespoons milk
* 1 teaspoon egg white*

Decorating:

* Raisins, as needed
* White chocolate chips, as needed
* Various food coloring
* Various colors of sanding sugar
* Equipment: Pastry bag fitted with small, round tip; cookie cutters in the shape of gingerbread men and women, dreidels, Christmas tree ornaments, and snowflakes; wire, string or yarn for stringing

Directions

Make the Gingerbread: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.

Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

Preheat the oven to 350 degrees F.

Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.

To make the Royal Icing: In a mixer, blend the confectioners' sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency.

To make Gingerbread Men and Women: Use gingerbread man and woman cookie cutters and cut out the cookies, re-rolling the scraps as needed. Decorate them with raisins and white chocolate chips for eyes, nose, mouth, and buttons down the front. Bake until firm, 8 to 10 minutes, and let cool on the pan.

Meanwhile, add some festive colors to your icing with food coloring and lay out colored sugars in small glass bowls with spoons. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders or white borders and coat with sanding sugar. When set, add more lines of icing in white.

To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines between them, making a spiderweb effect to give it the look of a snowflake. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, re-rolling the scraps as needed.

If you plan to hang the cookies, use a toothpick to make a hole in the cookies about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.


Source :http://www.foodnetwork.com

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Classic Crab Cakes


Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce

Recipe for Crab Cakes adapted from Emeril?s Creole Christmas, by Emeril

Total Time:--

Yield:10 cakes

Level: --

Ingredients

* 2 tablespoons unsalted butter
* 1 cup finely chopped yellow onions
* 1/2 cup finely chopped celery
* 1/4 cup seeded and finely chopped red bell pepper
* 1/4 cup seeded and finely chopped yellow bell pepper
* Salt
* Cayenne
* 1 tablespoon chopped garlic
* 1 pound lump crabmeat, picked over for shells and cartilage
* 1/4 cup chopped green onions, green parts only
* 1/4 cup grated Parmigiano-Reggiano cheese
* 2 tablespoons finely chopped fresh parsley leaves
* 1 tablespoon Creole mustard
* 1/2 cup mayonnaise
* 1 1/2 cups dried fine bread crumbs
* 1 cup vegetable oil
* 1/4 cup bleached all-purpose flour
* 3 teaspoons Essence, recipe follows
* 1 large egg
* 1 tablespoon water
* 2 large baking potatoes, like russets, peeled and cut into shoestrings
* Fresh Horseradish Sauce, recipe follows
* Roasted Corn and Tomato Salad, recipe follows

Directions

Melt the butter in a small saute pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole seasoning. Heat the remaining 1 cup oil to 360 degrees F in a large saute pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Source :http://www.foodnetwork.com

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Creole Christmas Fruit Cake with Whiskey Sauce


Creole Christmas Fruit Cake with Whiskey Sauce
Recipe courtesy Emeril Lagasse, 2003
Total Time: 1 hr 52 min
Prep 15 min
Inactive 45 min
Cook 52 min
Yield:6 servings
Level:Intermediate


Ingredients

For the Simple Syrup:

* 1 cup granulated sugar
* 1 cup water
* 1 1/2 tablespoons lemon zest, cut in strips
* 2 tablespoons lemon juice
*

For the Cake:


* 1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
* 1/2 pound, (2 sticks) unsalted butter, at room temperature
* 1 cup plus 2 tablespoons granulated sugar
* 2 ounces almond paste
* 4 large eggs
* 1/2 cup Grand Marnier, or other orange-flavored liqueur
* 2 cups bleached all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground cinnamon
* Pinch freshly grated nutmeg
* 1/2 cup slivered almonds, toasted
* 1/2 cup pecan pieces
* 1/2 cup walnut pieces
* 1/4 cup bourbon

Directions


Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:


3 cups heavy cream

1/2 cup bourbon

1/2 cup granulated sugar

1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.



Source :http://www.foodnetwork.com

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Tuesday, November 22, 2011

Chocolate Vodka Raspberry Rock Star Cupcake



Chocolate Vodka Raspberry Rock Star Cupcake
Recipe courtesy Alyssa Magliato, Cupcake Wars, 2010


Total Time:--

Yield: --

Level: --

Ingredients

* 1 stick unsalted butter
* 1 cup sugar
* 1 egg
* 1 teaspoon raspberry extract
* 1 1/2 cup flour
* 1/2 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup milk
* 1/2 cup warm water
* 1/8 cup vodka

Directions

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.

Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.

Chocolate Frosting:

* 1 stick unsalted butter
* 2/3 cup cocoa powder
* 3 cups powdered sugar
* 1/3 cup milk
* 1 teaspoon vanilla extract

Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.

Raspberry filling:

* 1/4 cup raspberry preserves
* 1 1/2 teaspoons vodka

Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)

To assemble:

Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.
Source :http://www.foodnetwork.com

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Friday, November 18, 2011

Raspberry Cake Bars


Raspberry Cake Bars
Recipe courtesy
Show: Semi-Homemade CookingEpisode: Tailgate BBQ

Total Time: 45 min
Prep 10 min
Cook 35 min
Yield:16 squares
Level:Easy

Ingredients

* 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
* 3/4 teaspoon lemon extract
* 1/2 cup seedless raspberry jam
* 1/4 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.

Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.
Source :http://www.foodnetwork.com

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Thursday, November 17, 2011

Petite Orange and Raspberry Pochettes


Petite Orange and Raspberry Pochettes
Recipe courtesy of Melissa D'Arabian for Food Network Magazine

Total Time: 1 hr 55 min
Prep : 1 hr 33 min
Cook :22 min
Yield:3 dozen cookies
Level:Easy
Ingredients

* 2 sticks unsalted butter, at room temperature
* 8 ounces cream cheese, at room temperature
* 2 cups all-purpose flour, plus more for dusting
* 1/3 cup orange marmalade
* 1/3 cup raspberry jam
* Confectioners' sugar, for dusting

Directions

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.

Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.

Photograph by Yunhee Kim
Source :http://www.foodnetwork.com

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries


Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Recipe courtesy Bobby Flay

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield:4 to 6 pancakes (2 servings)
Level: Easy

Ingredients

* 3/4 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 tablespoons sugar
* 1 cup ricotta cheese
* 2 eggs
* 2/3 cup milk
* 1 lemon, zested and juiced
* Butter, for griddle
* 1 (11-ounce) jar prepared lemon curd
* Fresh raspberries, for garnish
* Confectioners' sugar, for garnish

Directions

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

Source :http://www.foodnetwork.com

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Wednesday, November 16, 2011

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
Recipe courtesy Santacafe, Santa Fe, NM

Total Time:4 hr 25 min
Prep 30 min
Inactive3 hr 0 min
Cook 55 min
Yield:16 servings
Level:Difficult

Ingredients
Crust:

* 1 cup slivered almonds
* 2 cups graham cracker crumbs (7 ounces)
* 1/2 stick (1/4 cup) unsalted butter, melted

Filling:

* 8 ounces fine-quality white chocolate
* 4 (8-ounce) packages cream cheese, softened
* 1/2 cup plus 2 tablespoons sugar
* 4 whole large eggs
* 2 large egg yolks
* 2 tablespoons all-purpose flour
* 1 teaspoon vanilla
* 2 cups fresh raspberries (11 ounces)
* Garnish: Fresh raspberries, mint sprigs and raspberry coulis

Directions

Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.

Make filling: Preheat oven to 350 degrees F.

Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.

Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.

Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

Cooks' note: Cheesecake can be made 3 days ahead and chilled, covered.
Source :http://www.foodnetwork.com

Raspberry Cheesecake


Raspberry Cheesecake
Recipe by: Barefoot Contessa Family Style, All Rights Reserved.

Total Time:14 hr 0 min
Prep 30 min
Inactive 12 hr 0 min
Cook 1 hr 30 min
Yield:12 to 15 servings
Level:Intermediate
Ingredients
For the crust:

* 1 1/2 cups graham cracker crumbs (10 crackers)
* 1 tablespoon sugar
* 6 tablespoons (3/4 stick) unsalted butter, melted
*

For the filling:


* 2 1/2 pounds cream cheese, at room temperature
* 1 1/2 cups sugar
* 5 whole extra-large eggs, at room temperature
* 2 extra-large egg yolks, at room temperature
* 1/4 cup sour cream
* 1 tablespoon grated lemon zest (2 lemons)
* 1 1/2 teaspoons pure vanilla extract
*

For the topping:


* 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
* 3 half-pints fresh raspberries

Directions


Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Source :http://www.foodnetwork.com

Monday, November 14, 2011

Raspberry Tiramisu


Raspberry Tiramisu
Recipe courtesy Giada De Laurentiis

Total Time: 3 hr 20 min
Prep 20 min
Inactive 3 hr 0 min
Yield: 8 to 12 servings
Level: Easy

Ingredients

* 1 cup seedless raspberry jam
* 6 tablespoons orange liqueur (recommended: Grand Marnier)
* 1 pound mascarpone cheese, at room temperature
* 1 cup whipping cream
* 1/4 cup sugar
* 1 teaspoon pure vanilla extract
* 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
* 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
* Confectioners' sugar, for serving

Directions

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.
Source :http://www.foodnetwork.com

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Angel Food Cake with Mixed Berries

Angel Food Cake with Mixed Berries
Recipe courtesy Sandra Lee

Total Time:5 min
Prep 5 min

Yield: 8 servings

Level: Easy


Ingredients

* 1 package strawberries
* 1 package raspberries
* 1 package blackberries
* 1 package blueberries
* 2 tablespoons sugar
* 1 store-bought angel food cake

Directions

Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake

Source :http://www.foodnetwork.com

Angel Food Cake with Berries and Whipped Cream

Angel Food Cake with Berries and Whipped Cream

Recipe courtesy Rachael Ray

Total Time:32 min
Prep 2 min
Inactive 30 min
Yield:6 servings
Level:Easy



Ingredients

* 1 pint blueberries
* 1 pint raspberries
* 2 tablespoons sugar
* 1 angel food cake, store bought
* 1 container whipped cream, canister

Directions

Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.

Source :http://www.foodnetwork.com

Double Chocolate Gooey Butter Cake

Double Chocolate Gooey Butter Cake

Total Time: 1 hr 0 min
Prep 10 min
Cook 50 min

Yield: 20-24 servings

Level: Easy

Ingredients

* 1 18.25-ounce package chocolate cake mix
* 3 large eggs
* 1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
* 1 8-ounce package cream cheese, at room temperature
* 3 to 4 tablespoons unsweetened cocoa powder, to taste
* 1 16-ounce box confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped unsalted nuts
* Whipped cream, for topping (optional)

Directions


Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.

In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.

Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.

Photograph by Andrew Mccaul

Source :http://www.foodnetwork.com

Saturday, November 12, 2011

Angel Food Cake with a Fresh Lemon Curd


Angel Food Cake with a Fresh Lemon Curd
Recipe from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 2000
Total Time: --

Yield:12 servings

Level: --

Ingredients

* 10 large egg whites, at room temperature
* 1 cup sugar
* 1 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1 cup all-purpose flour, sifted
* Lemon Curd, recipe follows
* Boiled Icing, recipe follows
* Sweetened Berries, recipe follows

Directions

Preheat the oven to 375 degrees F.

Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scraping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan.

Bake until golden brown and springy when touched, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely.

Remove the cake from the pan slice horizontally into three layers. Place the bottom layer on a serving plate. Spoon half of the curd over the cake. Lay the middle layer on top of the curd. Repeat with the remaining curd and top with the last layer of cake. Set aside. Ice the entire cake with the Boiled Icing.

At this point you can eat as is, or lightly brown the boiled icing, carefully with a propane torch*. Slice the cake into individual slices and place on serving plates. Spoon some of the berries over the cake.

Boiled Icing:

* 2 cups sugar
* 1 cup water
* 3 egg whites, at room temperature
* Pinch salt
* 1/8 teaspoon cream of tartar
* 1 teaspoon pure vanilla extract

In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook for 3 minutes. Bring the sugar to 240 degrees F. If crystals appear on the side of a the pan, take a damp pastry brush and brush the sides down.

Meanwhile, combine the whites, salt, and tartar in the bowl of an electric mixer, fitted with wire whip. Beat on low speed until soft peaks form. Increase the speed to medium-high and beat until stiff peaks form.

In a steady stream, add the sugar syrup to the whites and continue whipping until the icing is spreadable. Whip in the vanilla.

Yield: about 2 cups

Fresh Lemon Curd:

* 4 to 6 medium fresh lemons
* 6 large egg yolks
* 1 1/4 cups sugar
* 6 tablespoons butter, cold

Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 cups of juice.

In a small mixing bowl, whisk the yolks and sugar until smooth. Stir in the lemon juice. Pour the mixture into a non-reactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one tablespoon at a time. Cool to room temperature.

Yields: about 2 1/2 cups

Sweetened Berries:

* 2 pints assorted berries(such as strawberries, raspberries, blueberries, and blackberries), rinsed and hulled
* 1/2 cup sugar
* 1/4 cup chiffonaded fresh mint

Combine in a mixing bowl and mix well. Cover and refrigerate for at least 1 hour.

Just before serving, stir in the mint.

Yields: about 2 cups

*Propane Gas Torch Warning

Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

Source :http://www.foodnetwork.com

Thursday, November 10, 2011

Angel Food Cake and Berries


Angel Food Cake and Berries
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Total Time: 5 min
Prep : 5 min
Yield:6 servings
Level: Easy

Ingredients

* 2 cups frozen strawberries with sugar, defrosted in microwave
* 1/2 pint black berries or raspberries
* 1 store bought angel food cake
* 1 canister store bought whipped cream

Directions

Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

Source :http://www.foodnetwork.com

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Chocolate Angel Food Cake and Raspberry Parfait


Chocolate Angel Food Cake and Raspberry Parfait
Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill

Total Time:10 min
Prep :10 min
Yield:4 servings
Level: Easy

Ingredients

* 1 store bought chocolate angel food cake, cut into cubes
* 1/4 cup framboise
* 1 cup very cold heavy cream
* 3 tablespoons sugar
* 3 tablespoons best-quality cocoa powder
* 1 teaspoon vanilla extract
* 1 pint fresh raspberries
* Grated bittersweet chocolate

Directions

Drizzle cake cubes with framboise and toss to combine.

Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.

Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

Source :http://www.foodnetwork.com

Monday, November 7, 2011

Eclair Cake


Eclair Cake
Recipe courtesy Paula Deen
Total Time: 24 hr 10 min
Prep 10 min
Inactive 24 hr 0 min
Yield:20 to 24 servings
Level: Easy

Ingredients

Cake:

* 1 (1-pound) box graham crackers
* 2 (3 1/4-ounce) boxes instant French vanilla pudding
* 3 1/2 cups milk
* 1 (8-ounce) container frozen whipped topping, thawed
* Frosting
* 1 1/2 cups confectioners' sugar
* 1/2 cup cocoa
* 3 tablespoons butter, softened
* 1/3 cup milk
* 2 teaspoons light corn syrup
* 2 teaspoons pure vanilla extract

Directions


Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
Source :http://www.foodnetwork.com
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