Feed: RoomForDessertPastries.com - AggScore: 63.3

Ingredients:

Almonds,

sugar,

lemon juice,

butter,

castor sugar,
pistachios,

preserved fruits.

Preparation Instructions:

• Blanch half a pound of almonds, cut them into shreds.
• Dry almonds  in a slow oven until they are a light brown colour.
• Put a quarter pound of lump sugar into a saucepan and caramel it lightly; stir well with a wooden spoon.
• When the sugar is dissolved, throw the hot almonds into it and also a little lemon juice.
• Take the saucepan off the fire and mix the almonds with the sugar.
• Pour it into a buttered mould and press it against the sides of the mould with a lemon, but remember that the casing of sugar must be very thin. (You may, if you like, spread out the mixture on a flat dish and line the mould with your hands, but the sugar must be kept hot.)
• Take it out of the mould and decorate it with castor sugar, pistacchio nuts, and preserved fruits.
• Fill this case with whipped cream and preserved fruits or fresh strawberries.

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Ingredients:

1. Semolina,
2. milk,
3. eggs,
4. castor sugar,
5. lemon,
6. sultanas,
7. rum,
8. butter,
9. cream, or Zabajone (No. 222).

Preparation:

• Boil one and a half pints of milk with four ounces of castor sugar,
• Gradually add five ounces of semolina,
• boil for a quarter of an hour more and stir continually with a wooden spoon.
• Take the saucepan off the fire.
• When it is cooled a little, add the yolks of six and the whites of two eggs well beaten up, a little
• grated lemon peel, three-quarters of an ounce of sultanas and two small glasses of rum. Mix well, so as to get it very smooth.
• Pour it into a buttered mould and serve either hot or cold.  If cold, put whipped cream flavoured with stick vanilla round the dish; if hot, a Zabajone (No. 222).

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• Strawberry Cream Cake (0)

Ingredients

1. Almonds
2. Eggs
3. castor sugar flavored with orange juice
4. salt
5. potato flour
6. butter

Preparation:

• Pound two ounces of almonds
• Mix pounded almonds with  the yolks of two eggs.
• Add a spoonful of castor sugar flavoured with orange juice to mix.
• Mix two ounces of sugar with an egg. Add the almonds, a pinch of salt, and gradually strew in one and a half
• ounces of potato flour.
• When it is all well mixed, add one ounce of melted butter.
• Shape the cakes and bake them in a slow oven.

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Ingredients:

1. Coffee
2. cream
3. eggs
4. sugar
5. butter.

Preparation:

• Bruise five ounces of freshly roasted Mocha coffee.
• Add coffee to three-quarters of a pint of boiling cream; cover the saucepan, let it simmer for twenty minutes.
• Pass coffee mixture through a bit of fine muslin.
• In the meantime mix the yolks of ten eggs and two whole eggs with eight ounces of castor sugar and a glass of cream.
• Add the coffee cream to this and pass the whole through a fine sieve into a buttered mould.
• Steam in a bain-marie for rather more than an hour, but do not let the water boil.
• Put the cream on ice for about an hour, and before serving turn it out on a dish and pour some cream flavoured with stick vanilla round it.

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Ingredients:

• Cream,
• castor
• sugar,
• Maraschino,
• strawberries or strawberry jam.

Preparation

• Put a pint of cream on ice, and after two hours whip it up.
• Pass three tablespoonsful of strawberry jam through a sieve and add two
  tablespoonsful of Maraschino; mix this with the cream and build it
  up into a pyramid.
• Garnish with meringue biscuits and serve quickly. You may use fresh strawberries when in season, but then
  add castor sugar to taste.

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Ingredients

• 2 3/4 cups sifted cake flour
• 4 tsp. baking powder
• 3/4 tsp. salt
• 3/4 cup butter or shortening
• 1 1/2 cups sugar
• 4 egg whites, at room temperature
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup milk or coconut milk

Preparation

• Measure and sift flour, baking powder and salt three times.
• Cream shortening well; add 1 cup sugar and blend well.
• Beat egg whites until fluffy; gradually add remaining sugar, beating until stiff peaks form.
• Add flavorings to milk; add milk alternately with flour to creamed mixture.
• Beat well; fold egg white mixture into batter.
• Pour into three greased round 8-inch pans.
• Bake in 350-degree oven 25 to 30 minutes.
• Cool on cake racks.

Helpful Baking Tip:

Coconut milk is a rich creamy, liquid made from water and coconut pulp. It is used most often in Asian dishes. Look for unsweetened coconut milk in your grocery store. Do not substitute cream of coconut – it is not the same thing.

White Frosting:

• 2 cups sugar
• 1 cup water
• 1/8 tsp. salt
• 1 tsp. white vinegar
• 3 egg whites
• 1/2 tsp. vanilla
• 1/2 lb. fresh or frozen coconut

Preparation

• Combine sugar, water, salt and vinegar in a heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until mixture forms a thin thread when dropped from spoon, 242 degrees.
• Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds shape; add vanilla. Spread between layers, topping with fresh coconut.
• Cover top and sides of cake; pile with freshly grated coconut.

Yield: 8-10 servings.

For The Health Conscious: If you are watching what you eat, you may want to limit your intake of coconut. One cup of unsweetened shredded coconut contains nearly 25 grams of fat and 280 calories!

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Ingredients:

• Cream,
• eggs,
• caramel sugar,
• vanilla or lemon flavouring.

Preparation

• Boil a pint of cream and give it any flavour you like.
• When cold, add the yolks of eight eggs and two tablespoonsful of castor sugar,
  mix well and pass it through a sieve;.
• Burn some sugar to a caramel, line a smooth mould with it and pour the cream into it.
• Boil in a bain-marie for an hour.
• Serve hot or cold.

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Ingredients

• 2 cup sugar
• 1 cup dark corn syrup
• 1/4 cup water
• 1 1/2 cup salted peanuts
• 2 tbsp. butter
• 1 tsp. vanilla
• 2 tsp. soda

Preparation

In a 3-quart saucepan combine sugar, corn syrup and water; mix well. Cook over medium heat, stirring constantly until sugar dissolves, then frequently to prevent burning, to 285 degrees on candy thermometer. Add peanuts and butter; stir constantly with candy thermometer and cook to 295 degrees. Remove from heat; add vanilla and soda, stirring well. Work fast. Pour onto a well-oiled cookie sheet. Spread out thin as possible. When brittle begins to set, loosen from slab; flip over. Stretch and pull out the brittle until rather thin. When cold, break into pieces.

Yield: 2 pounds brittle.

Helpful Baking Tip: Candy thermometers are delicate instruments. Don’t plunge your candy thermometer directly into boiling liquid. Instead, place your candy thermometer in a pan of water and slowly bring to a boil. Once the boiling point is reached, you may use to measure temperature of your candy.

Did You Know? Peanuts originated in South America. The Indians there have been cultivating them for at least 2000 years. Spanish and Portuguese slave traders brought peanuts to Africa and Europe. Slaves introduced them to the American South, where they are still a major crop.

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• Cake alla Tolentina (0)
• About (0)

Ingredients

• 2/3 cup soft shortening
• 1 1/2 cups sugar
• 3 eggs
• 2 squares unsweetened chocolate, melted
• 2 1/4 cups sifted flour
• 1 tsp. salt
• 1 cup buttermilk
• 1 tsp. baking soda

Preparation

• Cut waxed paper to fit bottom of 13 x 9-inch pan.
• Cream shortening and sugar; add eggs, one at a time and beat well. Blend in melted chocolate. Add flour and salt alternately with buttermilk and baking soda.
• Pour into prepared pan.
• Bake at 350 degrees for 40 to 45 minutes.
• Loosen edges; turn out and remove waxed paper.

Helpful Baking Tip:

Make sure you are using the freshest ingredients for the best results. Even baking soda and baking powder will get old. To test baking soda for freshness, mix with a little vinegar. Mix baking powder with a little warm water. If they are fresh, they will bubble furiously. It’s time to replace them if you see little or no reaction.

Icing:

• 3 squares unsweetened chocolate
  3 tbsp. butter
  1 pkg. powdered sugar
  1/8 tsp. salt
  7 tbsp. milk
  1 tsp. vanilla
  1/2 cup chopped pecans
  1 cup cut marshmallows

Preparation

In double boiler, melt chocolate with butter. Sift powdered sugar and salt into a bowl. Add milk and vanilla. Add chocolate and butter. Sprinkle nuts and cut marshmallows on top of cake. Pour icing over all.

Did You Know?

Powdered sugar — also called confectioner’s sugar or icing sugar in the United Kingdom — is finely ground white granulated sugar. It is mixed with about 1-3% cornstarch or calcium phosphate to keep it dry and keep the powdered sugar from caking.

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Ingredients:

• 2 cups flour
• 1/2 cup cocoa
• 1 tsp. baking soda
• 2 cups sugar
• 3/4 cup shortening
• 2 eggs
• 3/4 cup buttermilk
• 3/4 cup boiling water
• 1 tsp. vanilla

Preparation

• Sift flour, cocoa and baking soda together.
• Cream sugar and shortening. Add unbeaten eggs to creamed mixture. Then add dry ingredients, alternately with the buttermilk. Add boiling water and then vanilla. Mix well.
• Pour into a prepared 9 x 13-inch cake pan.
• Bake 30 minutes in 350-degree oven.

Helpful Baking Tip:

What do you do when you find a delicious recipe, like this one, but don’t have any buttermilk in the house? Whip up this easy substitution. To make one cup buttermilk use 1 tablespoon lemon juice or vinegar plus enough regular milk to make one cup. Let stand for 5-10 minutes and its ready to use in your recipe.

Cooked Chocolate Icing:

• 1 1/2 cups sugar
  7 tbsp. milk
  2 tbsp. cocoa
  1 tbsp. white syrup
  4 tbsp. butter
  1 tsp. vanilla

Boil all ingredients except vanilla for 1 minute. Beat until right consistency to spread on cake. Add vanilla and stir well. Spread on cake.

Did You Know?

Butter’s yellow color is not natural. Butter has been colored yellow since at least the Middle Ages, when it was colored with marigold flowers.

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