Posted on 12/09/2003 4:57:45 AM PST by carlo3b
Good idea.. Checking it out.. Thanks my dear FRiend!
Oh how mean! Glad you got one the next year though!
Garden Basil Mint Pesto
GASP!.. of course not, I was strong willed.. Bwhaahahahahahah.. :o)
That's a sad statement. I've begun to wonder recently about the proliferation of these programs at the holidays, all purporting to help needy children. We encourage our kids to help others, and we surely don't want to be miserly, but we also don't care to be used. I dropped out of a program at my last office when it seemed that the requested items were getting overly expensive and extravagant in nature. This year we've been asked to provide gifts and financial support for five of these programs, and in several cases we were asked twice (one for each of our kids). It seems a bit overwhelming at times.
Tuxedo Cake White Cheesecake LayerChocolate Layers
- 1 1/2 lb. cream cheese - softened
- 2 C. confectioner's sugar (powdered sugar)
- 1/2 C. sour cream
- 1 t. vanilla extract
- 6 oz. white baking chocolate - melted and cooled
- 2 envelopes unflavored gelatin
- 1/4 C. cold water
Chocolate Sour Cream Frosting
- 1 1/2 C. semisweet chocolate chips
- 1/2 C. butter - softened
- 1/2 C. granulated sugar
- 2 large eggs
- 1 t. vanilla extract
- 1 1/2 C. all-purpose flour
- 1 t. baking soda
- 1/2 t. salt
- 1 C. sour cream
White Cheesecake Layer
- 1 1/3 C. semisweet chocolate chips
- 6 T. butter
- 2/3 C. sour cream
- 1 t. vanilla extract
- 3 C. confectioner's sugar
1) Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
2) Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften.
Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
3) Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
*This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.Chocolate Layers
Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
1) Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
2) Cream the butter with the sugar until very light and fluffy.
3) Add the eggs, one at a time, beating well after each addition.
4) Stir in the vanilla extract and the cooled, melted chocolate.
5) Whisk the flour with the baking soda and salt and gradually stir into the batter.
6) Blend in the sour cream and divide batter evenly between the two prepared pans.
Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling.Makes Two 9-inch layers
Chocolate Sour Cream Frosting
1) Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth.
Transfer mixture to a large mixing bowl and cool 10 minutes.
2) Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.Assemble the Cake
1) Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of
its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
2) Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand,
quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
3) Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a
slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
*For best results, serve cake within 3 hours of assembling.
Refrigeration will cause the frosting to loose its beautiful sheen.
Makes One, three layer, 9-inch round cake.
CARROT CAKE
CREAM CHEESE FROSTING
MARZIPAN VEGETABLES
Garden Carrot Cake
1. For the cake: Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not overmix. Add the pineapple and syrup, coconut, walnuts and carrots, and beat well.
2. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.
3. For the frosting: In the bowl of an electric mixer, cream the butter and cream cheese until fluffy. Add the remaining ingredients and beat until smooth. Makes 3 1/2 cups.
For the marzipan vegetables:
4. Break the marzipan into six or so balls, and knead in small amounts of food coloring paste, so they match the colors of the vegetables you wish to mold. Be sure to leave some marzipan uncolored for the bunnies. All of the following decorations can be made up to three weeks ahead and stored in an airtight container.
5. Carrots: Roll orange-colored marzipan into a ball the size of a large pea, then roll one side of the ball into the tapered shape of a carrot. With a toothpick, poke a hole in the larger end for the green carrot tops. Make the tops by rolling one tiny piece of green marzipan into three tiny, thin strings. Pinch them together at one end and insert that end into the hole at the top of the carrot. If the stem wobbles a bit, use a toothpick to push the carrot top snugly around the stem.
6. Lettuce or red cabbage: Make these vegetables from balls of green and purple marzipan, respectively, rolling one marble-size ball and two slightly smaller balls for each. Place the two smaller balls between sheets of plastic wrap, and use a small rolling pin or the flat side of a butter knife to flatten them into ovals; cut each oval in half. Slightly flatten the bottom of the large ball so that it doesn't roll. Wrap three or four of the half ovals around the large ball so that they resemble the outer leaves of a head of lettuce or cabbage. To secure the leaves, press the cut edges to the base of the center ball.
7. Radishes: Form tiny, slightly egg-shaped red balls and poke a hole in the tops with a toothpick. Form the stems by shaping one to three small green balls, each flattened into a disk, then pinched into a curl. Insert the pinched edge into the hole at the top of the radish, as with the carrot.
The Frosting on our cake:
8. Ice the cooled Carrot Cake with Cream Cheese Frosting. Sprinkle the crushed cookies on top for 'dirt.' Form a log of marzipan for each bunny's body, and pinch to form back feet. Roll ovals for the head, tail, front paws and ears, and press onto the body. (Note: Microwaving the marzipan for a few seconds will make it easier to handle.) Using a clean paintbrush, paint the face with food coloring diluted in water. Add the bunnies and rows of Marzipan Vegetables.
HAPPY HUNTING, I know you and the Mrs. will enjoy, because it's really easy, and oh so tasty.. :)Amaretto Roast Duck with Raspberry Raisin Sauce
Raspberry Raisin Sauce:
- 4 lb. duckling
- salt and coarse black pepper
Preheat oven to 325° F.
- 1/2 cup red raspberry preserves
- 1/3 cup water
- 1/4 cup raisins
- 1 tablespoon amaretto
1) Line a shallow rimmed baking pan with aluminum foil and grease the foil.
2) Wash duck, then season with salt and pepper. Score the skin at 1-inch intervals for a crisp skin.
3) Place duck, breast side up, in prepared pan. Roast uncovered in preheated oven for 1 hour. Pour off fat.
4) Reduce oven temperature to 325° F and continue to roast, uncovered for another hour to hour and 15 minutes. 5) Five minutes before the duck is done, baste it with the sauce, see below.To prepare sauce:
Heat preserves, water and raisins in a small saucepan until the mixture boils.
Turn off the heat and stir in the amaretto.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.