Posted on 12/07/2017 4:37:25 PM PST by Jamestown1630
Recently – for some reason that I can’t even remember now – I was looking for information on Germany’s Black Forest. Many of the links that came up were for the famous Black Forest Cake – an extravagant confection of chocolate sponge cake, ‘kirschwasser’ and cherries. Definitely a 'celebration' cake, and it looks very nice for Christmas.
Here, from Genius Kitchen, is a ‘from scratch’ recipe:
http://www.geniuskitchen.com/recipe/authentic-black-forest-cake-schwarzwald-kirsch-kuchen-343698
and here is one using prepared cake mix (includes a little history on the cake) from What's Cooking America:
https://whatscookingamerica.net/History/Cakes/BlackForestCake.htm
I may have been looking up the Black Forest because I’ve become entranced by train driver’s view videos of trains in Europe. This one on the Bergen line in Norway makes you feel as if you're really there - a nice way to enjoy a snowstorm without being in it. For some reason, I just like having this on the television as I putter about the house. (Warning: it's a 2-hour video; but it doesn't take long to get into the storm ;-)
https://www.youtube.com/watch?v=facDr2lTAUM
-JT
Girl friend Yeesh
Gnight all
Gnight
When my mother was alive I used to order English Christmas cake from Betty’s Tea Shop in the north of England. A nice fruitcake wrapped in marzipan with a royal icing cover. Usually decorated beautifully with a ribbon tied around its middle. No one but mom would have it but it made the most gorgeous centerpiece. I still buy those English mince pies for my husband - small tarts, actually.
In England in the 70s, this particular cake was a craze.
I had no idea.......thanks for the info.
I remember you telling us about those cakes - is this the same Betty’s?
https://www.bettys.co.uk/christmas/christmas-cakes
That’s it. Forgive me for repeating myself.
ELEGANT EGG NOG CAKE
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ING 13-1/2 ounce can Pirouette cookies 1/2 cup graham cracker crumbs 1/4 cup melted butter, 2 8 oz packages cream cheese, 2 cups cold eggnog 1-1/3 cups cold whole milk 2 3.4 ounces pkg instant vanilla pudding mix 1/2 teaspoon rum extract 1/8 teaspoon ground nutmeg cup heavy whipping cream
PREP CRUST Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining inch pieces; combine with gr/cracker crumbs, butter; press onto bottom of greased 9" springform.
FILLING beat cream cheese smooth. Beat in smooth eggnog, milk, dry pudding mixes, extract and nutmeg. Whip cream to stiff peaks. Fold into pudding mixture. Spoon over crust. Cover/chill 6 hours or overnight.
FINAL Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Garnish with chocolate curls. Add a pretty ribbon.
CHEF'S NOTES Tested with commercially prepared eggnog. Reduced-fat eggnog not recommended. Uses Pepperidge Farm brand cookies.
Beautiful.
......and no baking......
We had a sour cherry tree in our backyard in Chicago growing up Dad made the best wine. It was just delicious I wish I had his recipe. It was not dry at all, very fruity.
Iron Horse enthusiast?? I see some Latin there.
I think it’s more tongue-in-cheek amongst the aficionados themselves.
Ganache Heat almost to boil 1/4 cup h/ cream, 2/3 tb unsalted butter. Pour over 2 1/2 oz bittersweet chocolate. Steep five min; whisk smooth. Pour into Oreo cookie crust while still warm. Freezer solid.
Bittersweet Silk Cream stick of butter in a mixing bowl. Gradually elec/mixer in 3/4 c sugar. Stir in cooled 2 1/2 ounces bittersweet chocolate, melted and cooled, 2 teaspoons vanilla. Add 2 eggs one at a time, beating in each egg 5 min on med. Spoon silk into shell; refrigerate.
Oreo Crumb Layer Scrape out filling from one row of Oreos; smash in bag to small crumbs. Spread evenly on silk.
Whipped Cream Combine cup heavy whipping cream teaspoon vanilla 2 1/2 tb sugar, 2 tb cocoa. Cover; place bowl and beaters in refrigerator 60 min then beat to soft peaks. Pipe onto pie and place in freezer.
SERVE garnished with chocolate ribbons.
Good things need repeating - and we have more folks here than we had then :-)
They are very beautiful cakes.
Oh my, I want.......
I baked 17 different cookie recipes from a “Taste of Home” cookbook that I bought at Menard’s over the last 2 weeks. I’m giving a birthday party for my husband (a big one) on Sunday. I’m thinking of packaging up the cookies and giving them as Birthday Party “favors”. I have 14 guests (counting ourselves) and will give out 6 boxes of cookies (one per couple). I hope I have enough.
WOW! We baked 4 types in 3 hours. That’s MORE than enough Cookie Time for me, LOL!
My cookies were baked while I dodged Riley, the beast! Underfoot the whole time. When he got too bad, he had to go in his kennel, or be tied outdoors. I got up very early and got a batch into the oven before my husband, or the dog, got up. Then I did another batch when Riley was down for his nap and my husband at work. Trouble is, I don’t really know how most of them taste because they went right into the freezer. But, I am no candidate for the Great British Baking Show. I can’t pipe worth a d—n. Broke 2 piping machines. Finally bought a plain old piping bag, but I haven’t tried it yet.
Well, you can buy squirty stuff in cans...
(I’m not proud - whatever works in the situation ;-)
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