Recipe of the Month

Oct 18, 2011

Light German Chocolate Cake

Prep: 25 minutes
Cook: 55 minutes
Makes: 18 servings

Cake:
Cooking spray
1 (4-ounce) package Baker’s  German’s Sweet Chocolate, chopped
1/2 cup boiling water
1 cup plain low-fat yogurt
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons pure vanilla extract
4 large egg whites
3 1/4 cups all-purpose flour
2 cups sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
Topping:
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
1 (12-ounce) can fat-free evaporated milk, well shaken
2 tablespoons cornstarch
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

1. Place a rack in middle of oven and preheat to 350. Coat two 9×1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment paper and spray the parchment.
2. For cake: Place chocolate in a medium bowl, add boiling water, and whisk until smooth. Add yogurt, oil, vinegar, and vanilla to chocolate mixture and whisk until combined. Add egg whites, whisk until smooth.
3. In a large bowl, combine the next 5 dry ingredients (through salt). Pour chocolate mixture into flour mixture and whisk just until combined. Divide batter between the prepared pans. Tap pans lightly on a work surface to pop any air bubbles.
4. Bake for 30-35 minutes, until a wooden toothpick inserted in the centers of the cakes comes out clean (leave oven on). Cool in pans on wire racks for 15 minutes. Turn the cakes out of the pans, remove the parchment, and cool completely.
5. For topping: Spread the pecans and coconut on a large baking sheet and toast in the oven, stirring once, until lightly browned (10-12 minutes); set aside. Whisk together evaporated milk and cornstarch in a small, heavy saucepan. Heat over medium-high heat and cook, whisking constantly, until thick and foamy (it will happen almost all at once), about 4 minutes. Whisk in sugar, butter, vanilla, and salt; cook for 3 1/2 minutes, until thickened. Transfer to a bowl and cool to room temperature. Stir in coconut and pecans before frosting.
6. Place 1 cake layer on a platter and spread half the frosting over top of cake. Add the remaining cake layer and spread with the remaining frosting over top. Slice and serve.

Health Magazine-October 2011

Recipe of the Month

Sep 20, 2011

Apple-Cream Cheese Bundt Cake

Makes: 12 servings
Hands on Time: 40 min
Total Time: 4 hr. 10 min

Cream Cheese Filling
1 (8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract

Apple Cake Batter
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 tsp. vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

Praline Frosting
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. vanilla extract
1 cup powdered sugar

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filing through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350 for 1 hour to 1 hour 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Southern Living-Sept 2011

Recipe of the Month

Aug 17, 2011

Strawberry Semifreddo Shortcake

Makes 16 Servings
Hands on Time: 30 min
Total Time: 5 hr. 45 min

2 (3 oz.) packages soft Ladyfingers
2 pt. strawberry ice cream, softened
1 pt. strawberry sorbet, softened
1 pt. fresh strawberries, hulled
2 Tbsp. powdered sugar
1/2 (7 oz.) jar marshmallow crème
1 cup heavy cream

1. Arrange ladyfingers around sides and on bottom of a 9-inch spring-form pan. Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.

2. Spread softened strawberry sorbet over ice cream. Freeze 30 minutes

3.Process strawberries and powdered sugar in a food processor 1 minutes or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow crème until well blended.

4. Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.

Southern Living Magazine-August 2011

Recipe of the Month

Jul 21, 2011

Spiced Peach Carrot Bread

Makes: 1 Loaf
Prep Time: 15 minutes
Total Time: 2 hr. 50 minutes

3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.

2. Stir together flour & next 6 ingredients in a large bowl; and peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9 X 5 –  inch loaf pan.

3. Bake at 350 for 1 hour & 5 minutes to 1 hour & 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Southern Living Magazine – July 2011

Recipe of the Month

May 23, 2011

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Add 1 cup sugar, stirring until dissolved. bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature. (about 30 minutes).
3. Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.
4. Beat whipping cream sat medium speed with an electric mixer until soft peaks form, fold into cheese mixture.
5. Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11X7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.

Optional Topping: Toss sliced strawberries & pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate.