Divine Strawberry Shortcake With Marsala

Divine Strawberry Shortcake With Marsala

Ingredients

  • 1 1/2 cups whipping cream
  • 2 quarts strawberries, stems & leaves removed, sliced
  • 2/3 cup sugar
  • 1 stick of butter, softened
  • 1 tablespoon plus 1 tsp. baking powder
  • 1/4 teaspoon salt
  • cup sugar
  • 1/2 cup whole milk
  • 2 jumbo eggs, separated
  • cup sugar
  • cup sifted powdered sugar
  • Marsala wine to sprinkle on top
  • Whole strawberries to garnish and serve on the side for those who want extra berries.

Directions:

  • Gently mix the strawberries with the first 1/3 cup of sugar.
  • Chill for 1 to 2 hours. Drain and reserve the juice.
  • Use two 9″ round cake pans.
  • Using 1/2 Tbsp. of butter for each pan, spread the soft butter evenly around the entire pan; set aside.
  • Blend the flour, baking powder, salt, 1/3 cup sugar in a large mixing bowl; with a pastry blender, cut in the remaining butter until mixture is well blended (will look a little lumpy, and that’s OK).
  • Separate the egg yolks from the egg whites.
  • Set the egg whites to the side for the final step of shortcakes.
  • Combine the 2 egg yolks with the milk.
  • Add to flour mixture.
  • Stir with a fork until a soft dough develops.
  • Evenly place dough into each of the 2 pans and with your fingers, gently spread to the sides.
  • Dough is very moist so use a little butter on your fingers to spread the dough.
  • It looks thin, but it rises nicely.
  • Beat the 2 egg whites until stiff peaks form.
  • Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.
  • Bake in a 450 degree oven for 11-12 minutes (and no more). Remove the shortcakes from the pans and cool completely on wire racks.
  • Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form.
  • Place 1 cake layer on serving plate. Spread half of the whipped cream over first layer.
  • With a SLOTTED spoon (for juice drainage) arrange half of the sliced strawberries on top.
  • Place the second shortcake on top and repeat the whipped cream and strawberries.
  • Savie the strawberry juice and servie it on the side with whole strawberries (or It can also be saved for a strawberry shake or smoothie).
  • Sprinkle a little bit of Marsala wine on top of your shortcakes to your preference level.
  • Serve extra whipped cream and vanilla ice cream with the strawberry shortcake.

Yield: 8.0
Recipe Source

Snickerdoodle Poppers

snickerdoodle-poppers

Ingredients

  • A flavor injector (usually found by the marinades and bbq sauces) OR a pastry frosting tip will work too!
  • Oil for frying
  • 1 1/2 Cups of Cinnamon Sugar
  • 1 Box of instant Vanilla JELLO
  • 1 can of Pillsbury Grands Flaky Layers Biscuits

Jacques Torres’ Secret Chocolate Chip Cookie Recipe

Jacques Torres’ Secret Chocolate Chip Cookie Recipe

Ingredients

  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups bread flour
  • 2 teaspoons baking powder
  • 1 tablespoon pure vanilla extract
  • 1 pound unsalted butter
  • 2 1/4 cups packed light-brown sugar
  • 3 cups plus 2 tablespoons pastry flour
  • 1 tablespoon salt
  • 2 teaspoons baking soda
  • 2 pounds bittersweet chocolate, coarsely chopped

Directions:

  • Preheat oven to 350 degrees. Place parchment paper on baking sheets.
  • Beat butter and sugars with the paddle attachment of the mixer.
  • Add eggs, one by one, beating well after each egg.
  • Lower speed and add baking soda, vanilla, both flours, chocolate and baking powder.
  • Beat until well combined.
  • Scoop the mixture using 4″ or 1″ scoop on the baking sheets 2″ apart.
  • Bake about 15 minutes.
  • Let cool on baking sheets before placing on a wire rack to cool completely.
  • Enjoy!

Submitted by: Ruby Simmons

Molten Chocolate Liquor Cakes

Molten Chocolate Liquor Cakes

Ingredients

  • 3 1/2 ounces (100 g) dark chocolate, chopped
  • 6 tablespoons (3 ounces, 85 g) unsalted butter, plus extra for greasing ramekins
  • 2 egg yolks
  • 2 eggs
  • salt
  • 1 1/2 cups (180 g) powdered sugar
  • 2/3 cup (75 g) all-purpose flour, plus extra for dusting ramekins
  • 1 tablespoon of liquor per ramekin (or according to taste)

Directions:

  • Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
  • Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
  • Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
  • Divide the chocolate cream among the ramekins
  • Stir in 1 tablespoon of liquor into each ramekin and stir.
  • Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
  • Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes.
  • Remove from the oven, edges should be firm but the center will be runny.
  • Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.

Yield: 6.0 individual cakes
Recipe Source

How to make decorative pie crusts

A pie just isn’t ready for the oven until you’ve finished off the crust with a beautiful edge or cut out design. Here’s Lauren Chattman from Pillsbury to show you three ways to make decorative pie crusts.

Oreo Cookies and Cream No-Bake Cheesecake

Oreo Cookies and Cream No-Bake Cheesecake

Ingredients

  • 2 cups heavy cream
  • 1 pound cream cheese, softened
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla powder
  • 3/4 cup Oreo Cookies, crushed

Directions:

  • Beat heavy cream until medium peaks form. Set aside.
  • Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  • Add cream cheese mixture to heavy cream and beat until incorporated.
  • Gently fold in crushed Oreo cookies.
  • Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  • Refrigerate for at least 6 hours to set or overnight for best results.
  • Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Yield: 20.0 mini 1 1/2 inch cheesecake or one 9 inch cheesecake
Recipe Source

Best Oreo Dessert

Best Oreo Dessert

Ingredients

  • 6 tablespoons butter, melted
  • caramel and hot fudge topping
  • 1 package of Oreo’s (39 cookies)
  • 3/4 quart of vanilla ice cream (about 3 cups), softened

Directions:

  • Crush the Oreos finely with food processor or using zip-lock bag.
  • Place them in a bowl and mix with 6 tbsp of melted butter.
  • Prepare 8×8 dish by lining it with foil.
  • Press 2 cups of the Oreo crumbs on the bottom.
  • Freeze for half an hour.
  • Displace the ice cream from freezer to soften.
  • Displace Oreo crust from freezer and spread the ice cream over it.
  • Transfer back to freezer for about half an hour.
  • Displace from freezer and place the remaining crumbs on top. Press gently.
  • Freeze again for about 2 -3 hours.
  • When ready remove the foil and cut into squares.
  • Serve with chocolate topping and caramel.
  • Enjoy!

Submitted by: Monica Black

 

Redcurrant yeast muffins

redcurrant-yeast-muffins

Ingredients

  • 1/2kg wheat flour
  • 25 grams of fresh yeast
  • 3 tablespoons of sugar
  • 1 egg
  • 3 tablespoons of honey
  • 100 grams of butter
  • 1/2 cup of milk
  • 250 grams of redcurrant
  • sliced almonds
  • grated coconut
  • How to make Redcurrant yeast muffins
  1. Mix yeast with 1/2 cup of water, 1 teaspoon of sugar and 1 tablespoon of flour. Keep in warm place and wait till it doubles.
  2. Mix soft butter with honey and 1 egg, till mixture becomes smooth.
  3. Sift flour, add pinch of salt, pour in yeast mixture, 1/2 cup of milk and butter mixture. Knead smooth and elastic dough. Let it rest 1 hour. It should double. Knead again and let it rest again till it raises again.
  4. Add redcurrants into dough, stir gently.
  5. Butter muffin tray, pour in dough.
  6. Sprinkle with almonds, grated coconut and 2 tablespoons of sugar.
  7. Let muffins raise 15 minutes.
  8. Bake in preheated oven, in 180 C degrees, about 25 minutes till top is golden brown.

Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients

  • 2 cups Flour
  • 2 cups Sugar
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinammon
  • 4 Eggs
  • 1 1/2 cups Applesauce
  • 4 cups Grated carrots
  • 1 1/2 cups Chopped walnuts
  • 1 stick Butter, softened
  • 8 ounces Cream chese, softened
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract
  • 2 cups Powdered sugar

Directions:

  • Sift together dry ingredients. Beat in applesauce and eggs until well blended. stir in carrots and nuts. Pour into a greased and floured pan and bake at 350F for 50-60 minutes.
  • Icing: beat first 4 ingredients until smooth. Gradually beat in powdered sugar until desired consistency.

Yield: 16.0 servings
Recipe Source

Radical Rainbow Cake Roll

Radical Rainbow Cake Roll

Ingredients

  • 1 teaspoon baking soda
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 2/3 cup granulated sugar (divided into two 1/3 cup portions)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 5 egg whites
  • 3 tablespoons melted butter
  • 4 oz (125g) cream cheese softened
  • 1/2 cup white sugar
  • 1/2 tsp vanilla (added this but didn’t show in the video)
  • 3/4 cups heavy whipping cream

Directions: