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Brandy-Glazed Carrot Cakes
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1-1/2 cups finely shredded carrots
1/3 cup cooking oil
1/3 cup butter (no substitutes)
2 cups sifted powdered sugar
1 tablespoon brandy, orange liqueur, or vanilla
1 teaspoon water
Chopped toasted pecans or hazelnuts (optional)
Directions
1. Grease an 8x8x2-inch baking pan. Line bottom with parchment or waxed paper. Grease paper; set pan aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
2. Combine egg, carrots, and oil in another mixing bowl. Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.
3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen edges and remove cake from pan; remove paper. Turn right side up. Cool thoroughly.
4. Heat butter in a medium saucepan until melted. Remove from heat; stir in sifted powdered sugar and brandy, orange liqueur, or vanilla. Stir in enough water, 1 teaspoon at a time, to make of glazing consistency.
5. Cut cake into nine squares. Cut each square in half diagonally to form triangles. Place cake pieces on a rack over a baking sheet. Slowly spoon brandy glaze over each piece, allowing some glaze to drizzle down sides. Top with chopped toasted pecans or hazelnuts, if desired. Makes 18 servings. |
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Black Forest Cherry Cake Roll
Ingredients
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 cup frozen, pitted tart red cherries
1-1/2 teaspoons cherry liqueur or brandy
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1/3 cup sugar
2 tablespoons water
2 slightly beaten egg yolks
1-1/2 teaspoons cherry liqueur or cherry brandy (optional)
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled
Chocolate curls (optional)
Directions
1. For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
2. For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
3. Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
4. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
5. For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
6. To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over butttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
7. To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired.
Makes 15 servings.
Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling. |
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Spinach Salad Dip
Ingredients
5 slices bacon
1 tablespoon olive oil
2 cups sliced mushrooms
1 small onion, finely chopped (1/3 cup)
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
3 cups chopped spinach leaves
1 3-ounce package cream cheese, softened
1/2 cup dairy sour cream
2 tablespoons milk
Bagel chips or pita crisps
Directions
Cook bacon in a large skillet until crisp. Drain bacon on paper towels; crumble four of the bacon slices and set aside. Crumble the remaining slice of bacon; cover and chill for garnish. Remove drippings from pan. Add the olive oil to the pan. Add mushrooms, onion, and garlic. Cook over medium heat until mushrooms are tender. Stir in vinegar, mustard, and pepper. Stir in spinach; cook and stir for 30 seconds or until spinach is wilted. Add cream cheese, stirring until melted. Remove from heat. Stir in sour cream, the 2 tablespoons milk, and the four slices of crumbled bacon. Transfer to a serving bowl. Cover and chill for 4 to 36 hours. To serve, stir dip. If necessary, stir in additional milk until mixture is of dipping consistency. Top with chilled bacon. Serve with bagel chips or pita crisps. Makes 32 1-tablespoon servings. |
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Buffalo-Style Chicken Breast with Gorgonzola Dipping Sauce
Ingredients
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
2 tablespoons water
1 teaspoon fresh lemon juice
1/2 cup crumbled Gorgonzola cheese
1/2 cup vegetable oil
1/3 cup self-rising flour
3/4 teaspoon salt
4 boneless, skinless chicken-breast halves (1-1/4 lbs.)
1/3 cup milk
4 teaspoons butter (no substitutions), melted
2 teaspoons red pepper sauce
1 bulb fennel (anise) or 6 ribs celery, cut into sticks
1/2 teaspoon freshly ground black pepper
Directions
Make Gorgonzola Dipping Sauce: Combine mayonnaise, sour cream, water, and lemon juice in small bowl; mix well. Stir in cheese and set aside. Heat oil in large skillet over medium-high heat. Combine flour, salt, and pepper in shallow pie plate. Dip chicken breasts in milk, then in flour mixture. Add chicken to skillet and cook until golden brown and cooked through, 5 to 6 minutes per side. Combine melted butter and pepper sauce in medium bowl. Add chicken and toss to coat. Serve immediately with sliced fennel and Gorgonzola Dipping Sauce. Makes 4 servings. |
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