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red velvet cake ingredients all-purpose flour baking soda cocoa granulated sugar eggs canola oil vinegar bottle red food coloring vanilla buttermilk ingredients for cream cheese frosting margarine package cream cheese confectioners sugar sifted vanilla chopped lightly toasted pecans instructions preheat oven to 350 degrees f grease and flour 3 9-inch round layer cake pans sift flour baking soda and coco together beat sugar and eggs together in a large bowl in a separate bowl mix together oil vinegar food coloring and vanilla add to the bowl of eggs and sugar and beat until combined add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients always start with the flour and end with the flour pour batter into pans tap them on the table to level out the batter and release air bubbles bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or 2 ½ cups 1 teaspoon 1 teaspoon 1 ½ cups 2 1 ½ cups 1 teaspoon 1 ounce 1 teaspoon 1 cup ½ cup 8 ounces 1 box ½ teaspoon 1 cup[close]
p. 3
you ll end up with a dry cake let layers cool on a wire rack for about 10 minutes before turning out of pan cool completely before frosting directions for frosting this is the official cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well let margarine and cream cheese soften to room temperature cream well add sugar and beat until mixed but not so much that the frosting becomes loose add vanilla and nuts spread between layers and on top and sides of cake link to recipe[close]
p. 4
maple nut coffee ice cream dessert ingredients coffee ice cream salted mixed nuts coarsely chopped or processed medium to dark amber maple syrup warmed rolled wafer cookies directions top 2 scoops of coffee ice cream with chopped salted mixed nuts drizzle nuts and ice cream with warm maple syrup garnish desserts with rolled wafer cookies and serve 2 pints 1 cup ½ cup for garnish link to recipe[close]
p. 5
apple crisp ingredients granny smith apples peeled cored chopped 5 small finely chopped pecans all-purpose flour brown sugar maple syrup lemon juice ingredients for topping all-purpose flour brown sugar ground cinnamon salt chilled butter cut into pieces coarsely chopped pecans directions preheat oven to 350 degrees f ¼ cup 3 tablespoons ½ cup 2 tablespoons 1 tablespoon ¾ cup cup ¼ teaspoon ¼ teaspoon 6 tablespoons ¼ cup for filling mix all the ingredients together place into 7 to 8-ounce ramekins for topping mix the flour brown sugar cinnamon and salt in large bowl blend the butter into the mixture until it forms pea size lumps stir in pecans and sprinkle over filling bake crisps for 35 to 40 minutes cool 10 minutes before serving link to recipe caramel-marshmallow brownies[close]
p. 6
ingredients unsalted butter unsweetened chocolate sugar salt large eggs pure vanilla extract all-purpose flour walnut pieces white-chocolate chips mini-marshmallows caramel candy cubes unwrapped heavy cream 1 stick 2 ounces ¾ cup ¼ teaspoon 2 1 teaspoon ½ cup ½ cup cup ½ cup 10 1 ½ tablespoons directions 1 preheat oven to 350° line an 8-inch square metal baking pan with a 12-inch sheet of foil then grease foil 2 melt butter and chocolate in a medium saucepan over medium-low heat whisking lightly until smooth and glossy remove from heat 3 whisk in sugar and salt then beat in eggs one at a time until well blended stir in vanilla extract then flour scrape into prepared pan and sprinkle walnuts evenly on top 4 bake brownies until set and slightly springy to touch about 20 minutes remove pan from oven and turn off heat 5 sprinkle chocolate chips and marshmallows on top return pan to oven for 2 minutes then transfer pan to a rack to cool combine caramels and cream in a small bowl and microwave on medium 50 percent power for 1 1/2 minutes;[close]
p. 7
stir with a fork until completely smooth drizzle caramel-cream over brownies then let them cool completely.[close]
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6 when cool remove brownies from tray by lifting out foil then transfer them to a board cut brownies into four pieces then cut each quarter into four individual pieces link to recipe[close]
p. 9
cherry pound cake ingredients maraschino cherries divided butter softened shortening sugar eggs 2 milk all-purpose flour vanilla extract frosting ingredients cream cheese softened butter softened confectioners sugar vanilla extract flaked coconut chopped walnuts 1 package 3 ounces ¼ cup 3-3/4 cups ½ teaspoon ½ cup ¼ cup 1 jar 10 ounces 1 cup ½ cup 3 cups 6 ¾ cup 3-3/4 cups 1 teaspoon[close]
p. 10
additional coconut optional directions drain and chop cherries reserving juice set aside in a large bowl cream the butter shortening and sugar until light and fluffy add eggs one at a time beating well after each addition beat in vanilla combine milk and 1/4 cup reserved cherry juice add to creamed mixture alternately with flour beating well after each addition fold in 1/2 cup cherries transfer to a greased and floured 10-in tube pan bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean cool for 10 minutes before removing from pan to a wire rack to cool completely in a large bowl beat cream cheese and butter until fluffy add the confectioners sugar vanilla and enough reserved cherry juice to achieve spreading consistency fold in coconut and remaining chopped cherries frost cake sprinkle with walnuts and additional coconut if desired yield 12 servings link to recipe[close]
p. 11
coconut cream torte ingredients butter recipe golden cake mix sourcream flaked coconuts chopped pecans toasted sugar 1 package 2 cups 1 package 1 cup ½ cup directions prepare cake batter according to package directions pour into three greased and floured 9-in round baking pans bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean cool for 10 minutes before removing from pan to wire racks to cool completely in a large bowl combine the sour cream coconut pecans and sugar place one cake on a serving platter spread with a third of the sour cream mixture repeat layers twice store in the refrigerator yield 12-16 servings link to recipe[close]
p. 12
blueberry key lime cheesecake ingredients shortbread cookies unsalted butter softened cream cheese softened sugar sour cream at room temperature large eggs at room temperature grated lime zest fresh lime juice vanilla extract liquid green food color optional 10 1 tablespoon 3 bricks 1 cup ½ cup 3 1 tablespoon cup 1 teaspoon 1 drop directions 1 heat oven to 325°f spray an 8 x 3-in springform pan with nonstick spray 2 process cookies in food processor to make fine crumbs add butter pulse to blend press onto bottom of prepared pan bake 10 minutes or until set cool on wire rack 3 in large bowl combine cream cheese sugar and sour cream beat with an electric mixer on medium speed 2 minutes until smooth scraping down sides of bowl and beater once or twice beat in eggs 1 at a time until blended beat in remaining ingredients just until smooth and creamy pour over crust 4 bake 60 minutes or until cake is almost set and center still jiggles slightly when touched remove to a rack cut around outside edge of cake to loosen from sides cool on rack 3 hours cake will sink as it cools cover and refrigerate up to several days 5 in small saucepan mix sugar cornstarch and water until blended add 1 cup blueberries mash berries well with a potato masher cook over medium-high heat until mixture comes to a full boil boil 1 minute stirring constantly until slightly thickened stir in lime juice and another 1/2 cup blueberries spread on top of cheesecake top cheesecake with remaining 1[close]
p. 14
banana split pudding tart crust ingredients vanilla wafer cookies butter melted filling ingredients cook serve vanilla pudding and pie filling 1 lowfat milk ripe bananas thinly sliced crushed pineapple in juice drained and patted dry with paper towels frozen whipped topping thawed garnish ingredients chopped walnuts semisweet baking chocolate vanilla wafers and banana slices stemmed maraschino cherries patted dry ¼ cup 1 square 8 9 1 box 2 cups 2 1 can 1 tub 55 1 stick directions 1 have ready a 9-in tart pan with removable bottom 2 crust process cookies in food processor until fine crumbs form add butter pulse to blend using bottom of a small measuring cup press evenly over bottom and up sides of tart pan 3 prepare pudding mix as box directs using the 2 cups milk pour into crust and refrigerate about 1 hour until set and cold 4 top pudding with bananas cover with pineapple drop large spoonfuls whipped topping over pineapple spread almost to crust mounding slightly in center 5 remove pan sides place pan on a small sturdy bowl and let sides fall down put tart on serving plate.[close]
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