Cinnamon Apple Cake 1- 3\4 cups sugar, to be divided 1\2 cup butter (1 stick) softened 1 teaspoon vanilla extract 1\4 teaspoon coconut extract 6 ounces cream cheese, softened 2 large eggs 1- 1\2 cups all purpose flour 1-1\2 teaspoons baking powder 1\4 teaspoon salt 2 teaspoons ground cinnamon 4 cups chopped peeled apples 1\2 cup finely chopped nuts cooking spray 8 inch spring form pan Preheat oven to 350* Beat 1 1\2 cups sugar, butter, vanilla, coconut extract and cream cheese at medium speed of a mixer until well blended (about 4 minutes). Add eggs one at a time, beating and scrape down sides of bowl. Mix flour, baking powder and salt and sift into creamed mixture. Mix well with rubber spatula or low speed of mixer. Set aside. Combine remaining 1\4 cup of sugar and cinnamon. Peel and chop apples and add 2 tablespoons of cinnamon-sugar mixture to apples, mix well. Coat spring form pan with cooking spray. Sir apple mixture into batter and incorporate well, scraping down sides. Pour into prepared pan, mix chopped nuts with remaining cinnamon mixture and spoon evenly over the top. Bake in 350* oven for 1-1\2 hours or until cake starts to pull away from pan. Ovens differ so check at one hour. Cool completely on wire rack. Use a serrated knife to cut. Serves 12. Enjoy! ~~~~~~~~~~~~~~~~~~~~~ Chocolate Mousse 1 pound semi-sweet chocolate bits 3 T. instant coffee ½ cup boiling water 6 eggs, room temperature, separated ½ cup sugar 1 T. pure vanilla extract 1 ½ cups heavy cream, whipped Melt chocolate, dissolve coffee in hot water. beat egg yolks until creamy and foamy. Gradually beat in sugar. Add vanilla, coffee and chocolate. Beat egg whites until stiff. Fold in 1 cup egg whites into chocolate , then fold in the remaining whites. Fold in whipped cream. Chill thoroughly for 2 to 3 hours. Spoon into wine glasses, or spoon into wine glasses before chilling. Garnish with whipped cream and a strawberry. J ~~~~~~~~~~~~~~~~~~~~~~ Chocolate Soufflé 2 ½ cups half & half 1 cup chocolate bits 6 eggs separated dash of salt 6 T. confectioners sugar Blend cream cheese and cream over low heat, add chocolate bits. Stir until melted and smooth. Cool. Beat egg yolks and salt until thick and lemon colored. Blend into chocolate mixture. Beat egg whites until stiff, add sugar, fold into chocolate mixture. Pour into 1 quart un-greased soufflé dish. Bake in slow oven, 330’ for 45 minutes. Serve immediately. Spoon sauce over each serving. J ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fudge Walnut Tart Crust: I cup flour 1/3 cup cocoa powder ¼ cup sugar 1 cube butter Dash of salt Mix flour, cocoa, sugar and salt in food processor. Cut butter it bits and add. Pulse until it looks like cornmeal. Add coffee a little at a time until mix is pliable with fingers. Spray tart pan with removable bottom. Put in freezer while making filling. Filling: 12 ounces of semi-sweet chocolate 2/3 cup sugar 4 T. butter 2 T. milk ½ cup chopped nuts 2 eggs Melt chocolate, add milk, butter and sugar. Mix Well. Remove from heat. Beat eggs, add to chocolate mixture. Add nuts. Remove shell from freezer. Pour mixture into shell. Bake 30 to 40 minutes at 350’. Cool and remove from pan, garnish with whipped cream. J ~~~~~~~~~~~~~~~~~~~~~~~ Tiramisu Serves 8 2/3 cup sifted powdered sugar 1- 8 ounce pkg. Cream cheese 1 ½ cups whipped cream ½ sugar ¼ cup water 1 egg white ½ cup strong coffee 2 to 4 T. Kahlua, to taste 1 generous T. sugar 20 ladyfingers ½ t. unsweetened cocoa Combine powdered sugar and cream cheese in bowl. Beat at high speed of mixer until well blended. Gently fold in 1 cup of whipped cream into the cheese mixture. Combine ½ sugar, ¼ cup water and egg whites in top of a double boiler; place over simmering water. Beat with mixer at high speed until stiff peaks form. Gently stir one fourth of egg white mixture into cheeses mixture. Gently fold in remaining egg white mixture; set aside. Mix coffee, Kahlua and sugar until sugar dissolves. Split ladyfingers in half lengthwise. Arrange 20 lady finger halves cut side down in bottom of a 8 inch square baking pan, lightly sprayed with Pam. Drizzle half of the coffee mixture over ladyfinger halves. Spread half of the cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfingers , coffee mixture and cheese mixture. Spread remaining whipped cream evenly over the top, sift the cocoa over the top. Place a toothpick in each corner and in center and spread plastic wrap over top. Chill at least two hours. Cut into eight oblong pieces. Enjoy! J
Maple Bread Pudding 1 ½ cups of bread, cut into 1 inch cubes Pam 2 ½ cups milk 1/3 cup maple syrup 1 T. sugar 1 teaspoon vanilla ½ teaspoon cinnamon 1/8 t. salt ¼ t. ground nutmeg 2 eggs 1/3 cup currants or craisins Arrange bread cubes on a cookie sheet. Bake at 325’ for 10 minutes. Place bread cubes in 8 inch square baking dish sprayed with Pam. Combine milk and all the rest of the ingredients, except currants. Wisk until well blended, stir in currants. Pour over bread, stirring gently to coat. Let mixture set for ½ hour. Bake at 350’ for 1 hour or until pudding is set. Serve warm. 8 servings…Enjoy! J |
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