Storm the Cassoulet

Knox Blox

Ingredients

3 (1/4 ounce) envelopes unflavored gelatin (Knox)

4 (3 ounce) boxes Jell-O gelatin (any flavor)

4 cups boiling water

Method

 Put Jell-O and Knox gelatin into a bowl.

 Add water and stir until dissolved.

 Pour into 9×13 inch pan. Cool in refrigerator.

 When firm, (4 to 5 hours) cut into squares.

 

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Mexican Chocolate Cake

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ngredients:

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon cayenne pepper or ground Mexican chili powder

1/4 teaspoon salt

1 cup cold water

1/4 cup canola oil

1 tablespoon balsamic vinegar

1 tablespoon vanilla extract

Chocolate Glaze:

1 cup confectioners’ sugar

1/2 cup cocoa

6 tablespoons water

10 small fresh strawberries

Method:

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

 

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Crème Brûlée

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Ingredients:

4 cups heavy cream

2 tsp vanilla extract

6 egg yolks

1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust

HOT water to fill roasting pan

Method:

Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 – 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.

 

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White Cake with Cranberry Filling and Orange Buttercream

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Recipe from Southern Living

Ingredients:

FILLING

1 (12-oz.) jar cherry preserves

3/4 cup granulated sugar

1/4 cup fresh orange juice

3 1/2 cups fresh cranberries*

 BUTTERCREAM

1 cup butter, softened

1 (8-oz.) package cream cheese, softened

1/4 teaspoon table salt

1 (32-oz.) package powdered sugar

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

1 to 2 Tbsp. milk (optional)

Additional:

Basic White Cake Layers

Method:

Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.

Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.

Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.

*Frozen cranberries, thawed, may be substituted.

 

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Grilled Bananas

grilled banana

It’s essential that you leave the skins on.

You want sturdy bananas/slightly green.

Leaving the skins on, cut each banana length wise and then again in half crosswise. Make a dessert rub consisting of cinnamon, sugar and a pinch of salt. Sprinkle the rub onto the cut sides of the banana and let sit for 5 minutes.

Grill them, cut side down, on a very clean cooking grate on medium-low direct heat just long enough to get grill marks, about 1-2 minutes.

Turn them over with a pair of tongs and move them to an area of the grill with indirect heat.

When the skin starts to pull away from the flesh of the banana, they’re finished.

Remove the peel and serve with vanilla ice cream, dulce de leche, and a little sprinkling of the dessert rub. Serve with rum??

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Tres Leche Cake

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By Martha Stewart

Ingredients:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit (optional), such as oranges or berries, for serving

Method:

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. LET THE CAKE COOL A BIT.

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

 

 

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Hawaiian Banana Bread

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from Betty Straughan The News Review, Roseburg, OR

Makes 2 loaves

Ingredients:

2 cups granulated sugar

1 cup margarine

6 very ripe bananas, mashed

4 eggs, well beaten

2 ½ cups cake flour

1 tsp. salt

2 tsp baking soda

Method:

Cream sugar and margarine. Add bananas and eggs.

Sift flour, salt, baking soda 3 times.

Blend flour mixture into banana mixture. Do not over mix. Turn batter into 2 greased 9x5x3 inch loaf pans. Preheat oven 350°F. Bake bread for 55 minutes, or until toothpick tests dry in center of loaf. Turn out immediately to cool on rack.

Be sure to sift the flour 3 times!!!

Be sure to use CAKE FLOUR!

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Holy Cow Cake

holy cow

Ingredients:

Chocolate Cake Mix (your preference), baked as directed…
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
1-8 oz. cream cheese, softened
12 oz. Cool Whip

Method:

Prepare and bake cake as directed on package.

Meanwhile, blend caramel and sweetened condensed milk.

After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.

Pour caramel mixture over cake.

Crush candy bars and sprinkle half of them over the warm cake. Chill.

Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.

Sprinkle with remaining candy.

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Cookie in a Cup

cookie

Ingredients:

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 cup flour

2 tbsp. chocolate chips

Method:

Microwave 40-60 seconds in a cup or a small bowl.

You’ll have a single serving of a deep dish chocolate chip cookie.

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Cranberry Christmas Cake

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Ingredients:

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Method:

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!

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