Angels Dessert Show
Angels Dessert Show
On Awesomeradio
18th/July/08
Click the links below the titles to see the picture of the dish
Almond Butter Stars
http://www.yummyfood.net/recipes-id83.html
4 ounces almond paste
3 cups powdered sugar
4 eggs
2 cups (4 sticks) butter
5 3/4 cups cake flour
Heat oven to 375°F.
Line cookie sheets with parchment paper. In large bowl, combine almond paste and sugar; beat well.
Add eggs one at a time, beating well after each addition. Add butter; beat until light. Add flour; mix until smooth. With No.4 star tip, pipe onto paper-lined cookie sheet.
Bake at 375°F for 6 to 8 minutes or until edges are light brown and centres are set. Do not
over bake.
Almond Pound Cake
http://www.yummyfood.net/recipes-id235.html
1 7 oz package almond paste
1 cup granulated sugar
1 cup (2 sticks) butter at room temp.
4 large eggs at room temp.
2 cups all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
1 tsp baking powder
1/2 cup milk
Step: 1 Preheat the oven to 325 F. Grease and flour a 9x5 inch loaf pan or a Bundt
pan of equal size.
Grate the almond paste on the large hole side of a grater.
Using an electric mixer set on medium speed, beat almond paste, sugar and butter until well mixed and fluffy.
Step: 2 Add eggs one at a time, beating well after each one. Beat on high until light and fluffy.
Sift the flour with the baking powder and salt .Add to the batter alternately with milk. Beat on low until just combined and smooth. Don’t over mix, or the cake will be tough.
Step: 3 Pour batter into prepared pan. Bake for 75 minutes or until a toothpick inserted into center of cake comes out clean.
Step: 4 Cool cake, still in pan, on wire rack for 5 minutes. Unmold carefully and finish cooling on rack before cutting.
After completely cooled, wrap in plastic wrap or place in a airtight container. Cake will remain fresh for 3 days this way or one week if refrigerated. Cake may be frozen up to one month wrapped in plastic wrap and then foil.
Apple Crisp
http://www.yummyfood.net/recipes-id314.html
For dessert spoon some warm caramel sauce on a dessert plate and set the crisp on top. Add a small scoop of vanilla bean ice cream and sink into apple heaven!
Filling
6 medium apples, peeled and sliced (Rome Beauty, Granny Smith, Greening or any good cooking/baking apple)
1/4 cup granulated sugar (more if apples are very tart)
1/4 tsp cinnamon or nutmeg
2 Tbsp butter , melted
1/2 tsp vanilla extract
Topping
1/4 cup all-purpose flour , sifted
3/4 tsp ground cinnamon
1/3 cup softened butter
3/4 cup brown sugar
3/4 cup quick cooking oatmeal
Preheat oven to 375°F.
Apple filling: In a bowl place apple slices. Sprinkle on sugar and cinnamon and toss to coat. Drizzle melted butter and vanilla over apples and gently toss again. Place apple mixture in a buttered baking dish.
Step: 2 Oatmeal Topping: Cut the flour into the softened butter until the mixture resembles coarse breadcrumbs. Add the other ingredients and mix thoroughly. Sprinkle the oatmeal mixture over the apples. Bake 30 minutes, or until apples are cooked and topping is golden brown.
Serve warm or cold.
For blueberry crisp: Replace apples with 4 cups fresh or frozen blueberries.
For peach crisp: Prepare peaches as for apple crisp, but add 1/4 tsp almond extract along with the vanilla.
Raisins, nuts or dried cranberries are a great addition to the apples for a change of pace.
Bacardi Rum Balls
http://www.yummyfood.net/recipes-id383.html
This is a perfect dessert for a summer night , but they are probably most associated with Christmas and New Years parties.
1/4 cup of BACARDI® Gold Rum
1-1/2 cups vanilla wafer crumbs
1/4 cup honey or light corn syrup
2 cups ground walnuts or pecans
2 tablespoons cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)
Confectioner sugar for dusting
Directions
Step: 1 1. In a medium bowl, combine walnuts , wafer crumbs and cocoa.
2. Stir in BACARDI Gold Rum and honey or syrup.
3. Shape into 1" balls. Roll in Confectioners' sugar. Store in a air tight container in the refrigerator.
Banana Cream Pie
http://www.yummyfood.net/recipes-id771.html
3/4 cups granulated sugar
2 whole eggs
2 Rounded Tbsp all-purpose flour
1 level Tbsp cornstarch
1/2 tsp salt
2 Tbsp butter
1 tsp vanilla extract
4 to 5 medium sized, bananas ( not too ripe)
2 cups whole milk (preferred)
1 pre baked 9 inch pie shell or a purchased graham cracker crust
Step: 1 In a 2 quart sauce pan, combine the dry ingredients and whisk to blend well. Add the eggs and a little milk and mix well, then slowly add the remaining milk and the butter.
Cook over medium heat, stirring constantly until pudding comes to a slow boil. Continue cooking and stirring until pudding begins to thicken.
Remove from heat and stir in vanilla. Cool pudding for about 20 minutes.
Step: 2 Stir cooled pudding again and pour a thin layer in the bottom of your baked pie shell. Add a single layer of sliced bananas, another thin layer of pudding, bananas and so on until the shell is filled. Now you can use more pudding and less bananas if you like, it's just a matter of preference. You will probably have some pudding left over.
Step: 3 Chill pie thoroughly before serving.
Banoffee Pie
http://www.yummyfood.net/recipes-id948.html
Are you ready for something really sweet? I'm not sure if this is authentic, it's my twist on the recipe.
A piece of this pie has enough calories for a week but it's so good!. Banoffee means banana + toffee, and the name says it all. Can you resist toffee with a nice banana flavor? Honestly, I can't, so sit down and enjoy!
1 can sweetened condensed milk (Eagle Brand)
1 baked 9 inch pie shell or a graham cracker crust
3 large bananas ( not too ripe)
1 tsp vanilla
Whipped cream for garnish
Place the unopened can of sweetened condensed milk (eagle brand) in a Sauce pan. Add water so that the can is 3/4 submerged . Bring water to a boil, turn the heat down to a simmer and cook for two hours.
Step: 2 Remove the can from the water and cool completely. Open the can carefully as the milk can shoot out . Scoop into a bowl and stir in the vanilla.
Step: 3 Spread half the milk into the pie crust, top with a layer of banana slices and the rest of the milk. Finish with a layer of bananas. If storing the pie more than an hour, treat the last layer of banana slices with a lemon juice and water bath or use Fruit Fresh to keep the bananas from turning brown. Place the slices on a layer of paper towel before placing on the pie.
Chill thoroughly before serving with a dollop of whipped cream.
Bread Pudding
http://www.yummyfood.net/recipes-id542.html
Bread pudding can be as simple or as elegant as you want, with a few minor changes in bread type and other ingredients. If using a sweet bread, such as raisin bread or leftover cinnamon
rolls, reduce the sugar by a couple of tablespoons. This is a classic southern bread pudding.
1 cup half and half
3 Tbsps melted butter
1 1/4 cups whole milk
5 large eggs
3/4 to 1 cup granulated sugar
Pinch salt
2 tsps vanilla extract
1 tsp ground cinnamon
Few gratings fresh nutmeg or 1/8 tsp ground
1 cup raisins (optional)
About 8 thick (1 inch) slices of dry French bread ( I slice mine diagonally and let it dry overnight)
Soft butter for greasing the pan.
Directions
Step: 1 Heavily butter a deep oblong baking dish. Arrange bread in a single layer over the bottom of the pan. In a large bowl whisk the eggs, sugar and spices. Melt the 3 Tbsps butter and cool slightly before adding to the egg mixture. Add the milk and half and half and blend well.
Step: 2 Add the raisins and pour over the bread. Press down the bread so that it absorbs as much liguid as possible. Place the pan in the refrigerator for 1 hour or overnight.
Step: 3 Heat oven to 325 degrees. Place the pan in the oven and bake for 45 minutes or until a knife inserted in the
centre comes out clean. Serve warm or cold with a drizzle of custard or rum sauce, cream or whipped cream. The Praline sauce is great on bread pudding for a really rich dessert.
Butterscotch Brownies
http://www.yummyfood.net/recipes-id393.html
1/2 cup butter
1 3/4 cups light brown sugar , packed
1/4 cup molasses or honey
2 large eggs
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsps baking powder
3/4 tsp salt
1 teaspoon vanilla extract
Optional Add Ins:
1/2 cups
Coarsely chopped nuts
Dried mixed fruit bits (diced)
Pitted chopped dates
Raisins
White chocolate or reg chocolate chips
Flaked coconut (toasted first is yummy)
Directions
Step: 1 Heat the oven to 350 degrees . Grease an 8 x l0 inch baking pan.
Melt the butter in a large saucepan over low heat. Remove from heat and add the sugar. Cool slightly. Add the eggs and mix well.
Step: 2 Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and what ever add ins you want.
Scrape the batter into the pan. Bake the brownies for 25 to 35 minutes, or until a knife comes out clean ,but don't over bake!.
Remove from the oven and let the brownies cool for about 20 minutes before cutting.
Castagnaccio
http://www.yummyfood.net/recipes-id494.html
This is an ancient dessert / cake from the traditional Tuscan cuisine .You can find some variations in other
Italian regions, while in some other the chestnut flour is practically unknown. It has been a poor man's Christmas cake for centuries. It can be also a nice dessert for vegetarians: just substitute the butter with oil or margarine to grease the cake pan.
Ingredients
1/2 pound chestnut flour (must be fresh and top quality)
2 tablespoons chopped walnuts
2 tablespoons pine nuts
3 tablespoons raisins
3 tablespoons granulated sugar
4 tablespoons olive oil
4 cups cold water
1 tablespoon butter
Pinch of sea salt
Directions
Step: 1 Preheat oven at 350°/375° Soak the raisins in warm water for at least 15 minutes, rinse and pat dry. In a large bowl, place the chestnut flour, the raisins, walnuts, pine nuts pinch of salt and the sugar. Add water and mix well
until a dense batter forms. Butter a 10 / 12" cake pan and pour in the batter. The thickness should be less than one inch. Brush the top with extra virgin olive oil and cook in the oven for about one hour. Some people also add some rosemary leaves or wild fennel seeds on top. Castagnaccio is usually served cold
accompanied with a glass of Vin Santo Toscano or marsala wine. It can also be served with whipped cream.
Cherry Cream Cheese Pie
http://www.yummyfood.net/recipes-id405.html
1 9 inch graham cracker crust (purchased or home made)
1 8 oz package cream cheese , softened
1 14 ounce can sweetened condensed milk , such as Eagle Brand (NOT evaporated milk)
1/3 cup lemon juice
1 tsp vanilla extract
1 regular size (about 1 pound) can ready to use cherry pie filling, chilled.
Directions
Step: 1 In a large mixing bowl with an electric mixer on high speed, beat cream cheese until light and fluffy. Add sweetened condensed milk and beat until smooth. Add lemon juice and vanilla, beating to combine. Pour into crust and chill until set, about 3 hours. Top with the chilled pie filling. Refrigerate leftovers.
Chocolate Lava Cake's
http://www.yummyfood.net/recipes-id801.html
These cakes will satisfy the most severe chocolate craving. Delicate cake surrounding a luscious chocolate pool. Serve these cakes warm with a dusting of powdered sugar or whipped cream.
Ingredients
4 1 oz squares semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs +2 egg yolks
6 Tbsp. all-purpose flour
Sweetened whipped cream for serving
Directions
Step: 1 Preheat oven to 425°F. Butter four 3/4-cup or six 1/2 cup custard cups or soufflé dishes. Place on baking sheet.
Step: 2 Place chocolate and butter in a heat proof bowl over a pan of barely simmering water. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Remove the bowl f rom the water pan. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
Step: 3 Bake 13 to 14 min. or until sides are firm but centres are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Place dessert plate over each custard cup, slide your hand (wear a glove or use a pot holder) and
quickly flip the plate and cup so the plate is on the bottom. Gently wiggle the cup so that the cake
will slide out. Serve immediately, topped with whipped cream.
Chocolate Mayonnaise Cake with Chocolate Cream Cheese Icing
http://www.yummyfood.net/recipes-id91.html
This cake recipe is from the late 60's. It may sound weird but the mayonnaise replaces the salt, butter and eggs in a normal cake recipe, and it is a really great cake.
For The Cake:
3 Cups unsifted all-purpose flour
1 1/2 Cups granulated sugar
1/3 cup unsweetened cocoa
1 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups mayonnaise
1 1/2cups water
1 1/2 tsp vanilla extract
For The Icing:
1 box sifted powdered sugar
4 Tbsps cocoa powder
1 8oz block cream cheese at room temp
3/4 cube softened butter
1 tsp vanilla extract
2 Tbsps cream
Pinch salt
Directions
Step: 1 Grease 2 9 inch cake pans and line the bottoms with wax paper.
Sift together dry ingredients in a medium sized mixing bowl. Stir the mayonnaise into the dry ingredients. Gradually stir in the water and vanilla and mix until batter is smoothly blended. Pour batter into prepared pans. Bake at 350 for about 30 minutes or until cake springs back when touched. Cool in pans for 15 minutes and then unmold cakes onto a wire rack and gently remove waxed paper. Cool completely before icing with the chocolate cream cheese icing.
Step: 2 For the icing. In a medium sized mixing bowl, cream the cream cheese and the butter with a mixer until light and fluffy. Combine sifted powder sugar, cocoa and salt. Add slowly to the creamed mixture along with 1 Tbsp of the cream. Continue mixing until the mixture is smooth. Add the remaining Tbsp of cream if the icing is too thick.
Chocolate Pie
http://www.yummyfood.net/recipes-id116.html
3/4 cups granulated sugar
2 whole eggs (if making meringue, separate eggs and use the yolks in the pudding and save the whites for the meringue)
2 Rounded Tbsp all-purpose flour
1 level Tbsp cornstarch
1/2 tsp salt
5 Tbsp unsweetened cocoa
2 Tbsp butter
1 tsp vanilla extract
2 cups whole milk (preferred)
1 pre baked 9 inch pie shell or a purchased graham cracker crust
Directions
Step: 1 In a 2 quart sauce pan, combine the dry ingredients and whisk to blend well. Add the eggs and a little milk and mix well, then slowly add the remaining milk and the butter.
Cook over medium heat, stirring constantly until pudding comes to a slow boil. Continue cooking and stirring until pudding begins to thicken.
Remove from heat and stir in vanilla. Cool pudding for about 20 minutes.
Stir again and pour into pie shell.
Step: 2 For meringue topping. Place egg whites in a glass or copper bowl and beat on medium speed with an electric mixer until whites are foamy. Continue beating and gradually add 2 Tbsp granulated sugar. Continue beating until meringue forms soft peaks when the beater is lifted, but take care to not over beat and have dry stiff peaks.
Spoon meringue over pudding and swirl to form nice curves and peaks. Place pie in oven pre heated to 400 F and bake until meringue is a pale golden brown, about 10 minutes. Chill pie before serving.
Chocolate Stout Cake
http://www.yummyfood.net/recipes-id48.html
The dark beer known as stout gives this cake an intense, not-too-sweet flavor
Ingredients
Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all-purpose flour
4 cups granulated sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate , chopped
Directions
Step: 1 For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Step: 2 Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.
Step: 3 Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
Chocolate Zabaglione
http://www.yummyfood.net/recipes-id675.html
4 egg yolks
4 tbsp caster sugar (confectioners sugar)
50g (1.75 oz) dark chocolate
125 ml (1/2 cup +1 Tbsp) marsala wine
Cocoa powder, for dusting
Directions
Step: 1 Place the egg yolks and caster sugar in a large glass bowl and, using an electric mixer, whisk together until the mixture is very pale and fluffy. Grate the chocolate finely and, using a spatula, fold into the egg mixture.
Step: 2 Fold the marsala wine into the chocolate mixture.
Step: 3 Place the bowl over a saucepan of gently simmering water , and set the electric mixer on the lowest speed or swap to a balloon whisk. Cook gently, whisking constantly, until the mixture thickens. Do not overcook or the mixture will curdle.
Step: 4 Spoon the hot mixture into 4 warmed glass dishes or coffee cups and dust with cocoa powder. Serve as soon as possible, while it is warm, light and fluffy, with
amoretti biscuits.
Danish Christmas Rice Pudding
http://www.yummyfood.net/recipes-id496.html
Very traditional Danish dessert. According to old Danish legend, whoever finds the almond at Christmas will have a series of lucky adventures. Nowadays who gets the almond in his serving of pudding wins a prize, usually a nice pink marzipan pig.
Ingredients
For the pudding:
6 cups milk
1 cup rice
3 tablespoons sugar
1/2 teaspoon salt
1 whole almond
Cinnamon
Sugar
Cream
For the cherry sauce
1 pound sour cherries
3 cups water
1 stick cinnamon
2 tablespoons cornstarch
1 cup sugar
Directions
Step: 1 Pudding:
Put milk, rice, sugar and salt into the top of a double boiler. Cover and cook 2 1/2 to 3 hours over water until rice is soft and thick. Remove lid for the last 10 minutes of cooking. Put the almond in the rice pudding just before serving.
Step: 2 Cherry sauce:
Wash and pit cherries. Cook in enough water to cover with the cinnamon stick for about one hour. Discard cinnamon stick. Put cherries through a sieve and bring the juice to the boiling point. Soften the cornstarch with a little cold water, mix with the sugar and stir into the hot juice. Cook 12 minutes, stirring constantly. note: some people add a shot of brandy at the end of cooking Sprinkle the pudding with cinnamon and sugar and accompany with a pitcher of cream or cherry sauce.
Drunk Pineapple
http://www.yummyfood.net/recipes-id897.html
An easy and refreshing dessert to finish a nice summer dinner.
Ingredients
1 fresh ripe pineapple
1/4 cup light rum
5 oz raw sugar
1 lb vanilla ice cream
1/2 tsp ground cinnamon
Directions
Step: 1 Peel pineapple and core if desired. Slice pineapple about 3/4 inch thick.
In a non stick frying pan, melt sugar in rum, on low heat.
When the syrup comes to a boil, add the pineapple slices, sprinkle with cinnamon and cook for 5 minutes turning slices two or three times.
Step: 2 Arrange pineapple slices on dessert plates and let cool.
When ready to serve, put a scoop of vanilla ice cream in the centre of each pineapple slice and pour over the remaining syrup.
Easy Kahlua Cake
http://www.yummyfood.net/recipes-id556.html
1 (18.5-ounce) yellow cake mix with pudding
3/4 cup plus 2 tablespoons Kahlua (divided use)
4 Tbsps dark Creme de cacao
4 eggs, beaten
1/2 cup vegetable oil
1/4 cup toffee bits
1/4 cup mini chocolate chips
1/4 cup butter
2 cups powdered sugar
Directions
Step: 1 Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan.
Mix together cake mix, 3/4 cup kahlua, eggs, cream de cacao and oil. Fold in toffee bits and chocolate chips. Pour batter into prepared pan.
Step: 2 Bake 45 minutes to 1 hour, until a toothpick inserted in the centre comes out clean. Let the cake cool for 20 minutes. Unmold cake onto a cooling rack to cool completely.
While the cake cools, melt the butter in a saucepan or microwave. Sift the powdered sugar into a medium bowl. Add melted butter and remaining 2 tablespoons kahlua, and beat until smooth and creamy. Drizzle over cake.
Garnish with shaved chocolate curls. Makes 10 to 12 servings.
Flapper Pie
http://www.yummyfood.net/recipes-id275.html
Flapper Pie 1
1 1/4 c Graham wafer crumbs
1/4 c Sugar , granulated
1/2 tsp Cinnamon
1/4 c Butter ;melted
--------- FILLING ---------
1/4 c Sugar , granulated
3 tbls Cornstarch
2 c Milk
2 Egg yolks; lightly beaten
1 tsp Vanilla
--------- MERINGUE ---------
2 Egg whites
1/4 tsp Cream of tartar
2 tbls Sugar , granulated
Directions
Step: 1 Flapper Pie 1
Combine crumbs, sugar and cinnamon; blend in butter.
Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate.
Bake in 375F oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk.
Cook over medium heat, stirring, until boiling; stir a little into yolks, then return
to the saucepan.
Cook over low heat, stirring, for 2 minutes or until thickened.
Remove from heat; add vanilla and cool slightly.
Pour into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form.
Spread over filling, sealing to crust.
Top with reserved crumbs.
Bake in 400F oven for 5 minutes or till lightly browned.
Cool to room temperature, about 4 hours.
Flapper Pie 2
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter , softened
1/2 cup white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
3 egg whites
1/4 cup white sugar
1/2 teaspoon almond extract
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter or margarine. Press into a 9 inch pie plate, reserve 1/4 cup for topping. Bake at 375 degrees F (190 degrees C) for 8 minutes.
Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring. Remove from heat; stir in 1 tablespoon butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
Bake at 425 degrees F (220 degrees C) just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.