- Banana Crepe Cake

Banana Crepe Cake

Crepes:

4 T butter, melted and cooled slightly, plus extra for greasing pan
1 large ripe banana (should yield about ½ cup pureed)
1c milk
¾ c flour
4 large eggs
2 T light brown sugar
½ tsp vanilla extract
¼ tsp table salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
Pinch of ground cloves

Filling:

8 oz cream cheese, well-softened
1½ c plain Greek Yogurt
⅓ c white sugar
½ tsp vanilla extract

Butterscotch Topping
(¼ recipe under Sauces & Dips)

Crepe Batter:

Blend banana in a food processor or use a hand blender (as I did), blending until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are all combined. Transfer batter, which will look pretty thin, to a bowl, cover with plastic wrap and chill for at least an hour, preferably overnight, and up to 2 days. When you remove the batter stir to re-distribute.

Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter (a silicone pastry brush works great). Pour about ¼ c batter into the skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 – 3 minutes. Flip the crepe and cook for another 30 seconds on the other side, before transferring to a plate to cool. Repeat until the batter is used up, stacking the crepes on top of each other (they won’t stick). You should get about 11-12 crepes. Cool completely.

Filling:

Whip cream cheese until fluffy, then beat in yogurt, ½ c at a time. When fully combined, add sugar and vanilla, beating until rich about fluffy for about another minute.

Assembly:

Lay first crepe on a cake plate or serving platter. Spread with ½ c of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top as it is the lid.

Top with cooled Butterscotch Topping (recipe is under sauces).

Notes:

1. I read the recipe before I made it but somehow forgot (as I often do) the part about chilling the crepe batter – I forged ahead and they turned out great.
2. The original recipe (which is ¼ of the amounts in my posted Butterscotch Sauce is) calls for you to top the entire crepe with the cooled Butterscotch Topping. I made the topping and served it warm over the cooled crepe cake and then sprinkled the nuts over the top. It is for that reason that I increased the amount. In fact I could have poured the sauce in a glass and drank it – it is that good!

- Double Chocolate Layer Cake

DOUBLE CHOCOLATE LAYER CAKE

Cake:
3 oz good quality semi-sweet chocolate such as Callebaut or Lindt 70%
1½ c hot brewed coffee
3 c white sugar
2½ c flour
1½ c good quality dark cocoa
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ c vegetable oil
1½ c well-shaken buttermilk
¾ tsp vanilla

Icing:
1 c butter
1⅓ c good quality dark cocoa
6 c icing sugar
⅔ c milk
2 tsp vanilla extract

Preheat oven to 300°.

Cake:

Spray 3 (8 or 9 inch) pans with Pam. Line the bottoms of the pans with parchment or wax paper.

Finely chop the chocolate and place it in a bowl. Add the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate has melted and the mixture is smooth.

In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand mixer). Slowly add the oil, buttermilk, vanilla and melted chocolate/coffee mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until just well combined. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 40 – 45 minutes.

Cool the layers completely in the pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well, at room temperature.


Icing:

Melt the butter, stir in the cocoa. Alternately add the icing sugar and milk, beating until you reach spreading consistency. Add a small amount of additional milk if needed. Stir in the vanilla. Makes about 4 cups of icing.

Notes:

1. I have revisited my previous comments about other chocolate cakes. This is the very best.
2. The original recipe says it serves 12 to 14 – seriously those folks cannot be true chocolate cake lovers. This is a very tall cake but I would say 10 at the most even given the size.

- Baklava

BAKLAVA

Sugar syrup:
1¼ c sugar
¾ c water
1/3 c honey
1 T fresh lemon juice
3 strips lemon zest (removed in large strips with vegetable peeler)
1 cinnamon stick
5 whole cloves
1/8 tsp salt

Nut filling:
8 oz blanched slivered almonds
4 oz walnuts (I use pecans)
1¼ tsp ground cinnamon
¼ tsp ground cloves
2 T sugar
1/8 tsp salt

Pastry and Butter:
1½ c unsalted butter
1 pkg frozen phyllo dough

For the syrup:

Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolved. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava. When syrup is cool, discard spices and lemon zest (can be stored in an airtight container in the fridge for up to 4 days).

For the nut filling:

Pulse almonds in food processor until very finely chopped, about 20 1-second pulses. Transfer to a medium bowl. Pulse the walnuts/pecans in the food processor until very finely chopped, about 15 1-second pulses. Transfer to the bowl with the almonds and toss to combine (measure out 1 T nuts and set aside for garnish). Add cinnamon, cloves, sugar and salt to the nuts, toss well to combine.

To assemble and bake:

Spray a 13 by 9 inch baking pan with Pam. Adjust the oven rack to the lower-middle position and heat oven to 300°. Unwrap and unfold the phyllo dough on a large cutting board. Carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets in half yielding two stacks roughly the same size as the pan (one may be narrower than the other). Cover the phyllo with a damp tea towel.

Place one phyllo sheet on the bottom of the baking pan and brush until completely covered with butter. Repeat with 7 more phyllo sheets, brushing each with butter.

Evenly distribute about 1 c of nut mixture over the last layer. Cover with another phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly, if necessary, to cover the nuts and brushing each with butter. Repeat layering with additional 1 c of nut mixture, 6 sheets of phyllo and remaining 1 c of nut mixture. Finish with 8 to 10 sheets of phyllo, brushing each except final sheet with butter. Use the palms of your hands to compress the layers, working from center outward to press out any air pockets. Spoon 4 T melted butter on the top layer and brush to cover all surfaces. Use bread knife or other serrated knife with a pointed tip in gentle sawing motion to cut baklava into squares, rectangles or diamonds.

Bake until golden and crisped, about 1½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from the oven, pour the cooled syrup over the cut lines until about 2 T remain syrup will sizzle). Drizzle remaining syrup over the surface. Garnish centre of each piece with a pinch of the reserved ground nuts. Cool to room temperature on a wire rack (about 3 hours) then cover with foil and let stand at least 8 hours before servicing. Can be wrapped tightly and kept at room temperature for 1 week.

- Summer Peach Cake

SUMMER PEACH CAKE


2½ lbs fresh peaches, pitted and cut into ½ inch thick wedges
5 T peach schnapps
4 tsp lemon juice
6 T plus 1/3 c granulated sugar
1 c all-purpose flour
1¼ tsp baking powder
¾ tsp salt
½ c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
¼ c sour cream
1½ tsp vanilla extract
¼ tsp plus ⅛ tsp almond extract
1/3 c panko bread crumbs, crushed fine

Preheat oven to 425°. Adjust oven rack to middle position. Line rimmed baking sheet with aluminum foil and spray with cooking spray. Gently toss 24 peach wedges with 2 T schnapps, 2 tsp lemon juice and 1 T granulated sugar in bowl; set aside.

Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 tsp lemon juice and 2 T granulated sugar in bow. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350° .

Spray 9 inch springform pan with cooking spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 c granulated sugar and eggs in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and ¼ tsp almond extract, whisk until combined.

Transfer ½ of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining ⅛ tsp almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack, cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Notes:

1. Yummy.
2. It is worth cooking the peaches in advance – results are better tasting peaches and helps to absorb some moisture that would normally cause the fruit to sink.

- Rum Raisin Rice Pudding

RUM RAISIN RICE PUDDING


Serves 6 – 8

¾ c raisins
2 T dark rum
¾ c white basmati rice
½ tsp kosher salt
5 c half-and-half, divided
½ c sugar
1 extra large egg, beaten
1½ tsp vanilla extract
½ tsp cinnamon

In a small bowl, combine the raisins and rum. Set aside.

Combine the rice and salt with 1½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed (if you stove is very hot, pull the pan halfway off the burner).

Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, cinnamon, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Notes:

1. I added the cinnamon to the recipe because I like the flavor in rice pudding.
2. Once made I put the rice pudding in the oven for about 20 minutes to keep warm.
3. The rice pudding thickens as it cools. If you take if from the fridge you can add extra cream or milk to thin it out.

- Tiramisu

TIRAMISU

Yield: 8 Servings

4 eggs, separated
¾ c sugar
2 - 8 oz containers of mascarpone cheese
½ c coffee [½ c water & 1 tsp instant coffee)
¼ c Kahlua
2 pkg lady fingers
1 c finely grated Toblerone bar

In bowl of a stand mixer, beat yolks adding sugar gradually until well mixed, (no gritty feeling is left). Add cheese and mix well. Beat egg whites in deep bowl until soft peaks form. Fold into cheese mixture.

Mix the coffee and Kahlua in a small bowl.

Using a large (12 c) serving dish (I use a glass trifle bowl) spread ¼ of cheese mixture on the bottom. Dip the lady fingers in the coffee/Kahlua mixture and cover the cheese layer. Sprinkle the grated Toblerone over the cheese layer and repeat layers until all of the mixture is used up.

Refrigerate 6 hours or overnight. Serve chilled.

Notes:
(i) Because I use a trifle bowl I use extra lady fingers and coffee/Kahlua mixture and I space the lady fingers (about ½ inch apart) around the sides of the bowl which makes for a nice presentation.

- Chocolate Raspberry Torte

CHOCOLATE RASPBERRY TORTE


Cake and Filling:

8 oz semi-sweet chocolate, chopped fine
¾ c unsalted butter, cut into ½ inch pieces
2 tsp vanilla extract
¼ tsp instant espresso powder
1¾ c sliced almonds, lightly toasted
¼ c unbleached all-purpose flour
½ tsp table salt
5 large eggs
¾ c sugar
½ c fresh raspberries, plus 16 individual berries for garnishing cake
¼ c seedless raspberry jam

Chocolate Ganache Glaze

5 oz semi-sweet chocolate, chopped fine
1/5 c plus 1 T whipping cream

Cake:

Preheat oven to 325°.

Spray (with Pam) and line bottom of two 9 inch round cake pans (see note) with parchment paper. Melt chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and cool to room temperature, about 30 minutes. Stir in vanilla and espresso powder.

Process ¾ c almonds in food processor until coarsely chopped, six to eight 1 second pulses; set aside to garnish cake. Process remaining cup of almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.

Divide batter between cake pans and smooth with rubber spatula. Bake until centre is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cooling rack and remove parchment paper. Using a cardboard round, re-invert 1 cake so top side faces up; slide back onto cooling rack.

Place ½ c raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Place cooled layer that is top side up on cardboard round and spread raspberry mixture onto that layer. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.

Ganache:

Melt chocolate and cream in a medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto centre of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat, evenly.

Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with 1 hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake until glaze is set, at lease 1 hour and up to 24 hours. Transfer cake to serving platter, slice and serve.

Notes:

1. I used Callebaut chocolate (from the bulk foods section of my grocery store);
2. I used two 8 inch pans and cooked the cakes for about 5 minutes longer;
3. This is very rich and worth every moment of the preparation.

- Carrot Cake

CARROT CAKE WITH
CREAM CHEESE/WHIPPED CREAM ICING


Cake:

2½ c flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¾ tsp coarse salt
½ tsp ground ginger
¼ tsp ground nutmeg
1½ c unsalted butter (at room temperature)
1 c packed brown sugar
½ c white sugar
3 large eggs
2 tsp vanilla extract
½ c water
2¾ c grated carrots
2 cups of either chopped pecans or raisins


Icing:

1 c mascarpone (cream) cheese
2 c whipping cream
4 T icing sugar
4 T piping gel
1 tsp clear vanilla

Cake:
Preheat oven to 350°.

Butter (2) 8inch cake pans. Spray pans with Pam and line bottoms with parchment paper.

Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then pecans/raising.

Divide batter between the pans. Bake until golden brown about 40 minutes (testing with a cake tester that comes out clean). Let cool in pans on wire rack for 15 minutes. Run a knife around the cake to loosen it from the sides of the pan and turn cake out onto racks to cool completely.

Icing:
Combine whipped cream and sugar and beat until soft peaks form. Add gel and vanilla and whip until stiff peaks form. Gently fold in the mascarpone cheese.

Place 1 cake on a plate with the bottom side down, ice the top of that cake and then place the other cake top side down. Ice the rest of the cake and refrigerate until about 45 minutes before you are ready to serve it. Allow iced cake to sit out for that 45 minutes or until you are ready to serve.

Notes:

1. This is a dense carrot cake and combined with this light icing it makes for what I think is a perfect combination.
2. Don’t be scared off by the piping gel and clear vanilla. They can be bought at any store that sells cake decoration supplies and if there is a Michael’s craft store nearby they have them for sure.

- Spiced Layer Cake with Orange Cream Cheese Frosting

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING


Cake:

2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
2 c white sugar
1 c unsalted butter, at room temperature
1 T grated orange peel
4 large eggs
1 c sour cream
½ c whole milk

Frosting:

2 – 8 oz packages of cream cheese
8 T unsalted butter
2 c icing sugar
2 tsp grated orange peel
1 tsp vanilla
⅓ c sour cream

Preheat oven to 350°.

Butter three 9 inch diameter cake pans. Line bottom of pans with parchment paper. Spray pans with Pam (or butter and then sprinkle with flour). Sift first 8 cake ingredients into a medium bowl. Using an electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely (can be made 1 day ahead and stored in an airtight container at room temperature).

With an electric mixer, combine the cream cheese and butter. Add the icing sugar and then the orange peel and vanilla. Add the sour cream last and refrigerate for ½ hour before frosting the cake.

Place 1 cake layer on a platter. Spread 2/3 c frosting over that layer. Top with second cake layer. Spread 2/3 c frosting over that layer and top with third cake layer. Cover top and sides of cake with remaining frosting (you can finish the cake 1 day ahead, cover it with a glass cake dome and store at room temperature.

- Strawberry Brown Butter Bettys

STRAWBERRY BROWN BUTTER BETTYS

Yield: 6

Just under ½ c unsalted butter
1 tsp sugar
6 slices white sandwich bread, crusts removed
¼ c brown sugar
½ tsp lemon zest, finely grated
1/8 tsp salt
½ c panko crumbs
2 c strawberries, stemmed and sliced

Preheat oven to 350°.

In a small pot, melt butter over medium heat. Once melted, reduce heat to medium low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.

Lightly butter muffin cups with some of the brown butter, then sprinkle with the sugar. Roll bread slices with a rolling pin to flatten. Brush both sides with additional brown butter, then gently fit into muffin cups.

Stir together the brown sugar, zest, salt and panko then add the strawberries and toss to coat. Stir in remaining brown butter. Heap strawberry mixture into cups, pressing gently.

Cover pan with foil and bake 15 minutes. Uncover and bake until strawberries are very tender, about 10 minutes or more. Let stand 5 minutes before removed from pan. Serve warm or at room temperature.

Notes:

1. This is one of those recipes that I had no faith in but it was actually good. Great way to use the strawberries that dwell in our fridge at this time of year.

- Chocolate Caramel Pecan Cheesecake

CHOCOLATE CARAMEL PECAN CHEESECAKE

2 c vanilla wafer crumbs
1/3 c butter, melted
14 oz pkg Kraft caramels
6 oz can evaporated milk
1 c chopped pecans, toasted
2 - 8 oz pkgs cream cheese, softened
½ c white sugar
1 tsp vanilla
2 eggs
½ c semi-sweet chocolate chips, melted

Preheat oven to 350°.

Combine crumbs and butter. Press into bottom of a 9” springform pan and bake for 10 minutes. In a heavy saucepan, melt caramels with milk over low heat, stirring often until smooth. Pour over crust and top with chopped pecans. Combine cheese, sugar and vanilla and beat on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted chocolate and pour over pecans. Bake for 40 minutes. Cool and loosen cake from time of pan. Chill.

- Chocolate Mud Pie

CHOCOLATE MUD PIE


1 8 oz pkg. chocolate wafers (crushed)
1/2 c butter + 3 T
1 1/2 pints coffee ice cream, softened
1/3 c cocoa
2/3 c + 2 T sugar
1 1/3 c whip cream
1 T + 1 tsp vanilla extract
2 squares semi-sweet chocolate (for garnish)

In small saucepan over low heat, melt 1/2 c. butter. Add the chocolate crumbs and stir with a fork to combine. Press into the bottom and sides of a 9" pie plate (or use a spring form pan). Bake at 375 degrees for 10 mins. Cool crust completely on wire rack.

Once the pan has cooled, carefully spread coffee ice cream onto crust; freeze until firm, about 1 1/2 hrs.

In large saucepan over medium heat, cook cocoa, 2/3 c sugar, 1/3 c whipping cream and 3 T butter until mixture is smooth and boils. Remove from heat and stir in 1 T vanilla. Cool mixture slightly then pour over coffee ice cream. Return pie to freezer, freezing at least 1 hour.

TO SERVE: In small bowl, with mixer at medium speed, beat remaining whipping cream with 2 T sugar and 1 tsp vanilla until soft peaks form. Spread whipped cream over pie. Garnish with chocolate curls.


Notes:

1. Remember this dish that was so popular 20 years ago? It is still delicious and I probably hadn't made it in 2o years!

2. Coffee ice cream can be expensive but I found that the Safeway Lucerne brand works very well at half the cost of many of the others!

- Tweed Cake

TWEED CAKE

Cake:
½ c butter
½ c milk
2 tsp baking powder
dash of salt
⅔ c sugar
1⅓ c flour
2 egg whites (you’ll use the yolks for the icing)
2 squares of semi-sweet chocolate (grated)

Cream butter, add sugar gradually. Add dry ingredients alternately with milk. Fold in grated chocolate then egg whites. Pour into an 8 x 8 square pan that has been sprayed with Pam.

Bake at 350° for 30 to 35 minutes.

Icing:
⅓ c butter
1½ c icing sugar
2 egg yolks
dash of vanilla

Cream butter, add sugar gradually, add yolks and vanilla. Once the cake has cooled, ice the cake.

Topping:
½ square semi-sweet chocolate
1 T butter

Once the icing has set, melt semi-sweet chocolate with butter and drizzle over icing. Swirl with knife if desired. Cool until topping has set.

Notes:

1. This is a recipe that I have had for over 30 years. I always forget about it and when I make it I realize how very easy and how delicious it is. It is great because the ingredients are all things that you have on hand. This time I used grated Toblerone bar because I always have some stored in my freezer.

- Apricot Macaroon Cheesecake

APRICOT MACAROON CHEESECAKE


2 c crumbled soft macaroons
2 envelopes unflavoured gelatin
½ c white sugar
1 c apricot nectar (or syrup from canned apricots)
½ c apricot brandy
¼ c lemon juice
4 egg yolks
2 – 1c pkgs. cream cheese, softened
4 egg whites
½ c white sugar
1 c whipping cream, whipped

TOPPING:
2 14 oz. cans apricot halves, in light syrup
½ c apricot brandy
2 tsp. cornstarch

Press macaroon crumbs in bottom of 9 inch springform pan.

In medium saucepan, combine gelatin, ½ c sugar, nectar, ½ c brandy and lemon juice. Whisk in egg yolks. Cook over medium heat, stirring constantly until slightly thickened (8 to 10 minutes). Remove from heat. Beat cream cheese in large bowl of electric mixer until smooth. Gradually beat in egg mixture. Chill until slightly thickened.

Beat egg whites until soft peaks form; gradually beat in sugar, beating to stiff peaks. Fold into thickened gelatin mixture along with whipped cream. Turn into crumb-lined pan. Smooth top. Chill several hours or until firm. Run knife around edge; remove ring.

Topping:
Apricot halves should be drained and excess moisture removed with paper towel. Cover top of cheesecake with apricot halves. In a small saucepan, combine brandy and cornstarch. Cook and stir over medium heat until thickened and then pour over the apricot halves.

- Créme Brûlée

Créme Brûlée


1 extra large egg
4 extra large egg yolks
½ c sugar, plus 1 T for each serving
3 c whipping cream
1 tsp pure vanilla extract
1 T Grand Marnier

Preheat oven to 300º.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks and ½ c of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and Grand Marnier and pour into 6 oz or 8 oz ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 T of the sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

This can be made a couple of days ahead but the final step must be done just before serving.

Notes:

1. Guys seem to love this dessert (women enjoy it but wonder “where’s the chocolate”?)

- New York Cheesecake

New York Cheesecake

1¼ cups finely ground graham crackers
¼ cup sugar
¼ cup butter (room temperature)

5 8-oz packages of cream cheese (room temperature)
2 tbsp fresh lemon juice
2 tsp vanilla
1¾ cup sugar
3 tbsp all purpose flour
¼ tsp salt
5 eggs
2 egg yolks
¼ cup whipping cream

Mix graham cracker crumbs, ¼ cup sugar and butter using pastry blender or 2 knives until mixture resembles coarse meal. Press firmly into bottom and ½ inch up sides of 9 inch spring form pan. Refrigerate until ready to use.

Preheat oven to 500°F. Beat cream cheese in large bowl with electric mixer until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt. Gradually beat into cream cheese, then continue beating until moisture is creamy, smooth and light – about 5 minutes.

Beat in eggs and yolks one at a time, beating lightly after each addition.

Blend in cream. Pour into crust. Bake 12 minutes. Reduce temperature to 200°F. Continue baking until tester inserted into center comes out clean (about 45 minutes).

Gently run sharp knife around edge of pan. Cool cake completely in pan on rack.

Refrigerate at least 8 hours.

Notes: I should have posted this a long time ago and thought I had - it is the best ever!!

- Rustic Plum Cake

RUSTIC PLUM CAKE

2 T seedless raspberry jam
3 T brandy
1 lb. (10 large) Italian prune plums, halved and pitted
¾ c all-purpose flour plus extra for dusting pan
¾ c white sugar
1/3 c slivered almonds
½ tsp baking powder
¼ tsp table salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus one large egg yolk, at room temperature
1 tsp vanilla extract
¼ tsp almond extract
Icing sugar for serving

Cook jam and brandy in a 10 inch non-stick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.

Adjust oven rack to middle position and heat oven to 350°. Grease and flour (I use Pam) 9 inch springform plan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).

Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side up, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with icing sugar. Cut into wedges and serve (preferably with vanilla ice cream).

Notes:

This is such a simple but delicious dessert and the almond extract gives it a real flavour boost.

- Apple Upside-Down Cake

After a holiday/renovation absence, I am back again with more recipes!!

APPLE UPSIDE-DOWN CAKE

Topping:

¼ c unsalted butter cut into 4 pieces, plus extra for pan
4 Granny Smith apples (about 2 pounds), peeled and cored
2/3 c packed light brown sugar
2 tsp fresh lemon juice

Cake:

1 c all-purpose flour
1 T cornmeal
1 tsp baking powder
½ tsp table salt
¾ c white sugar
¼ c packed light brown sugar
2 large eggs
6 T unsalted butter, melted and cooled slightly
½ c sour cream
1 tsp vanilla extract

Butter bottom and sides of a 9-inch round cake pan, set aside. Adjust oven rack to lowest position and preheat oven to 350º.

Halve apples from pole to pole. Cut 2 apples into ¼ inch slices; set aside. Cut remaining 2 apples into ½ inch slices. Heat butter in a skillet over medium-high heat. When foaming subsides, add ½ inch thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes (do not fully cook apples). Add ¼ inch apple slices, brown sugar and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Whisk flour, cornmeal, baking powder and salt together in medium bowl; set aside. Wisk granulated sugar, brown sugar and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into centre comes out clean, 35 to 40 minutes.

Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together, lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes then transfer to a serving platter and serve.

Notes:

1. I baked this on a parchment lined cookie sheet to prevent a mess in my oven.
2. You can also try combining 1/3 c finely ground toasted almonds with flour and combine 1 tsp almond extract with the sour cream and vanilla for even more taste (I have not tried this yet).

- Chocoholic's Quick-Fix Cheesecake

CHOCOHOLIC'S QUICK-FIX CHEESECAKE


1 1/2 c chocolate wafers, crushed
1/3 c butter, melted
1 (8 oz) package cream cheese
1/2 c sugar
1 tsp vanilla
2 eggs, separated
6 oz chocolate chips, melted
1 c heavy cream

Preheat oven to 325°.

Mix wafers and butter together. Press into bottom of spring form pan. Bake for 10 mins. Mix softened cream cheese, 1/4 c sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crust and freeze.

Take out of freezer about 20 mins before serving.

Thanks Sue.

- Chocolate Peanut Butter Ice Cream Pie

CHOCOLATE PEANUT BUTTER ICE CREAM PIE


Crust:

1½ c. graham wafer crumbs
3 T. sugar
2 T. chopped salted peanuts
¼ c. butter (melted)

Filling:

2 c. chocolate ice cream, softened
4 c. vanilla ice cream
1/3 c. peanut butter

Preheat oven to 350º.

In a small bowl stir together all crust ingredients. Press into bottom an sides of 9 inch pie plate (I use spring form pan and line the bottom only). Bake for 6-8 minutes until lightly brown. Allow to cool.

Spread softened (only slightly) chocolate ice cream over the cooled crust. Freeze until firm (about 30 mins. - or if you are in a hurry - 5 minutes).

In a large mixing bowl (I use electric mixer) combine vanilla ice cream and peanut butter until well mixed. Freeze until set (30 - 40 mins.)

Notes:

1) I use more vanilla ice cream and more peanut butter (to taste) so that the spring form pan is filled to the top.