A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.
A delicious and seriously lemon flavoured sticky drizzle cake which echoes the children's rhyme...."Easy peasy lemon squeezie"........EASY TO MAKE! An all-in-one recipe to rustle up at the last minute and impress your friends! When it's raspberry season, I sprinkle fresh raspberries over the top; it can also be served warm with creme fraiche, cream or ice cream as a Pudding Cake.
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.)
My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh.
(Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
From Kraft. These turned out so moist and delicious! Used 1 1/4 cup of brown sugar and will lower it next time to 1 cup to lower a bit the calories! Also used about 1/2 cup of mini chocolate chips instead of the baking squares. You've got to try this! :)
This recipe is based on a recipe I slightly altered. It called for poppy seeds instead of the chocolate chips. I had already began making the recipe when I discovered my stash of poppy seeds had gone bad. So in an attempt to continue making the original recipe I subbed in mini-chocolate chips. I also used regular milk instead of cream and added baking powder to the list of ingredients. This recipe came out pretty darn good. It was even better the next morning.
Chocolate and orange is one of my favourite combinations. The chocolatey biscuit base of this tart is really easy and makes a great change from pastry. When I bake this I use Rita's Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd and with having zest in the curd recipe, I leave that out of the tart recipe. When mixing the ingredients, don't beat with an electric mixer, or too much air will be incorporated and the mixture will over-rise in the oven.
Read more: http://www.food.com/recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278#ixzz1FMca44vY
Tenderly spiced with cardamom puffy shells, Choux pastry or pate a choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (roux like) and then cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. The the dough can either be piped or dropped into mounds onto a baking sheet and then baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (giving it a hollow center) and to set the structure of the shells.
Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn". Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. You can find it in any major supermarket or a Greek store.
Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.
A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed.
FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.
This is a diet buster, it's wickedly delicious and it is so easy and quick. It's from my all time favorite cookbook Fanny Farmer's, my copy was printed in 1965 and it's still the best basic cookbook I've come across.
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites — they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. From EatingWell.com. I saved this recipe for my sister who is gluten-intolerant. Haven't made it yet.