Ingredients:
2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/4 cup heavy whipping cream
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
1/4 cup sugar
Directions:
1. Slice strawberries. Add 1/4 cup sugar. Allow strawberries to sit at room temperature for about 10-20 minutes. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool.
2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.
Ingredients:
3 large bananas or plantains
2 tbsp of butter
1.5 tbsp of sugar
1 egg
a pinch of salt
1/2 cup of sugar
1/4 cup of vegetable oil
1/2 cup of milk (100ml)
1/4 dark rum
1 cup of all purpose flour
3 tbsp of cocoa powder
2 tsp of baking powder
Directions: Carmelize sugar and butter in a cast iron pan (used for desserts). Butter the edges of the pan. Slice bananas lengthwise and line the pan with bananas. Mix remaining ingredients. Pour over bananas. Bake in 350 degree oven for approximately 20 minutes. Cake is ready when inserted toothpick comes out clean.
May also be cooked, covered on stovetop or over a fire.
Ingredients:
1 15 oz can pear halves in juice pack
1/4 cup butter, melted
1/2 cup brown sugar
1 Tbsp light corn syrup
1 and 1/4 cup flour
1 and 1/2 tsp grated fresh ginger
1/2 tsp ground ginger
1 Tbsp grated orange peel
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter
1/3 cup brown sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup molasses
Directions:
Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, 1/2 cup brown sugar, corn syrup and 1 Tbsp reserved pear juice. Pour brown sugar mixture into a 10-inch baking pan or skillet.
Cut pears in slices and fan out in a circle, placing on the brown sugar mixture, starting in the center. Continue with remaining slices in an outer circle. Set aside.
In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
In a medium mixing bowl, beat together 1/3 cup butter and 1/3 cup brown sugar with an electric mixer until fluffy. Add egg and beat well. Beat in pumpkin and molasses.
Add flour and 1/3 cup of the reserved pear juice. Carefully spoon mixture over pears in the pan. Spread mixture evenly with the back of a spoon. Bake for 35 minutes or until toothpick inserted near center comes out clean.
Cool cake in pan for 10 minutes. Loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream.
Ingredients:
1 and 1/2 cup whipping cream
1 and 1/2 Tablespoons cold water
1 tsp unflavored gelatin
1/2 tsp vanilla
1/4 cup powdered sugar, sifted
Directions:
In a small dish, sprinkle gelatin powder over cold water. Allow 5 minutes for gelatin to “bloom” and be saturated. Melt in microwave for about 20 seconds. Mix in 1 tablespoon cold whipping cream.
Begin to beat remaining whipping cream in a chilled bowl. Once the cream is partially beaten, gradually drizzle gelatin mixture over the top and continue to beat. Slowly add remaining ingredients and whip to stiff peak consistency.
Ingredients:
1 ⅔ cups semisweet chocolate chips
¾ cup unsalted butter, divided
¼ cup unsweetened cocoa powder, sifted
1 teaspoon vanilla
1 Tbsp rum
5 large eggs
1 cup sugar
1 teaspoon salt
Fresh red raspberries and powdered sugar for garnish
Directions:
Preheat oven to 350 degrees.
Butter the bottom and the sides of a 9″ springform pan. Open the springform pan and cover the bottom of the pan with parchment paper. Lock the springform pan back and butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate morsels with ¾ cup butter in a glass bowl. Microwave for 20 seconds, stir, repeat, until the mixture is smooth. Whisk in the sifted ¼ cup of cocoa powder, rum and vanilla extract, and allow mixture to cool for 10 minutes.
While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high speed in a KitchenAid or standing mixer until the mixture is very thick, about 6 minutes.
Carefully fold in the melted chocolate mixture into the beaten egg and sugar mixture. Pour the batter into the prepared springform pan.
Bake for 42 minutes. The center will fall and this is normal.
Let the cake cool in the pan for 1 hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar or granache and raspberries
Ingredients:
1 and 1/2 cups flour
1/2 tsp salt
1 cup butter, softened in microwave
1 and 1-2/ cups sugar
2 Tbsp lemon zest divided
4 eggs
6 Tbsp lemon juice divided
1 tsp vanilla
1 and 1/2 cups powdered sugar
1 lemon, cut in very thin slices
(optional: cook lemon slices in sugar and water on stove in a frying pan)
Directions:
Preheat oven to 350 degrees. Line a 9″ x 18″ pan with parchment paper. In a medium glass bowl, soften butter in microwave. Mix in sugar, salt and 1 Tbsp lemon zest. Add eggs on at at time. mix in 1 tsp vanilla and 3 Tbsp lemon juice. Mix in flour. Spread in pan, bake for about 25-30 minutes.
Bake until toothpick comes out clean. Cool in pan for 30 minutes.
Prepare glaze and lemon slices. Lay out lemon slices and spread glaze over bars. Cool an additional 30 minutes, slice and serve.
Ingredients:
1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
4 tbsp butter, melted and cooled
1 large egg
1-1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla cream for serving
Directions:
Preheat the oven to 350 degrees. In medium bowl, whisk together the flour, sugar, baking powder and salt. In small bowl, whisk together buttermilk, butter and egg. Stir the wet mixture into the dry, the batter will be thick. Heat 9” cast iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
Bake until the cake is set, 40 to 45 minutes.
Serve with whipped cream or vanilla ice cream, if desired.
Makes 2 loaves
Ingredients:
Bread:
4 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
1 cup chopped nuts, optional
Glaze:
11/2 cups sugar
3 tablespoons butter
3/4 cup water
1 teaspoon coconut extract
Preheat oven to 325 degrees. Spray 2 (9-by-5-inch) loaf pans with nonstick cooking spray. Lightly flour pans. Set aside.
To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To bake bread: Bake for 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack.
Remove from pans.
To prepare glaze: In medium saucepan, combine sugar, butter, water and extract. Bring to a boil. Boil for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator.
Ingredients:
1 package yellow cake mix
1 package (3 and 3/4 oz.) instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup dark rum
1/2 cup vegetable oil
rum glaze:
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
chocolate glaze:
4 oz. semi-sweet chocolate
1 tsp butter or shortening
Optional: 2 tablespoons chopped walnuts
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, pudding, eggs, water rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top and sides with toothpicks. Spoon and brush rum glaze evenly over cake. When cake is cooled, drizzle with chocolate glaze.
Rum glaze directions:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat. Stir in rum. drizzle over cake. Top with chopped walnuts.
Chocolate glaze topping:
Melt chocolate and butter over very low heat in heavy saucepan.