The kitchen diary of Melissa Caress
Usually I hate anything cherry that isn’t fresh. Except this, it’s more like a cherry pastry.
1 c. sour cream
1/4 c. water
3 eggs
-mix these together…then stir in 1 white cake mix. Pour this mixture in a greased cake pan. Pour 1 can of cherry syrup by spoonfuls on top. Cook at 350 degrees for 25 minutes.
-Pour glaze (powdered sugar & milk) while it’s still hot.
This recipe is courtesy Brandon Johnson’s mom. Brandon & I went to Boise State together, his family is from Idaho Falls.
cake:
1 3/4 c. sugar
4 eggs
1 1/3 c. cooking oil (when doubled – use 1 c. applesauce)
2 tsp. baking soda
2 c. flour
2 tsp. baking pwd.
2 tsp. cinnamon
4 c. finely grated carrots
3/4 c. nuts (optional)
Frosting:
1 lb. pwd sugar
8 oz. cream cheese
1/2 c. marg
1 tsp. vanilla
Bake @ 350 degrees for 40 minutes
This recipe is courtesy Robyn Nelson, she was there when I ate 1/4 of her pan and had to go home and make my own.
2 c. brown sugar
2/3 c. butter
Cream Together.
Add:
3 Eggs
1 Tbsp. Vanilla
2 3/4 c. Flour
2 Tbsp. Water
2 tsp baking powder
1 tsp. salt
Choc Chips – as many as desired.
Bake: @ 350 for 30 minutes in a greased 9×13 pan
Banana-mascarpone filling:
2 small bananas
1 (16-ounce) tub mascarpone (see Note)
1/2 cup brown sugar, packed
1 loaf chocolate pan bread or stale chocolate quick bread (see Note)
10 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
Vegetable oil for frying
Banana creme brulee sauce:
1 quart heavy cream
1 cup (2 sticks) unsalted butter
1/2 cup brown sugar
1 small banana
6 to 8 small bananas, sliced
3/4 cup bittersweet chocolate shavings
For filling: Break bananas into pieces and place in blender; puree until smooth. Transfer puree to a bowl and add mascarpone and brown sugar. Beat with an electric mixer until fluffy.
Cut loaf of chocolate bread in half horizontally.
Spread mascarpone filling on bottom half; replace top half, wrap in plastic and refrigerate until filling is stiff, at least 4 or up to 24 hours.
Preheat oven to 200 degrees.
Slice loaf vertically; set aside. Whisk together eggs, milk and vanilla extract in a large bowl. Brush a large skillet with vegetable oil and turn heat to medium. Place a slice of bread into egg mixture and soak for up to a minute. Fry, turning once, until both sides are golden brown. Reserve toast on a baking sheet in warm oven while repeating dipping and frying procedure with remaining slices.
For sauce: combine cream, butter and brown sugar in a large saucepan, and bring to a boil. Turn off heat. Process banana in a blender or food processor until smooth; whisk gradually into cream mixture until smooth and thickened. (The sauce recipe may be halved.)
To serve: divide hot creme brulee sauce among plates, and place a slice of french toast on each plate. Garnish with sliced bananas and chocolate shavings.
Note: Use the bittersweet chocolate boule available at Red Hen Bakery, 1623 N. Milwaukee, (773) 342-6823, or make a loaf of a favorite chocolate quick bread recipe. For a non-chocolate version, use a firm white sandwich boule.
*Cream cheese may be substituted for mascarpone.
**(Adapted from Room 12)
MAKES 12 TO 16 SERVINGS
Nutrition facts per serving (with 1/4 cup sauce): 741 calories, 49 g fat, 27 g saturated fat, 296 mg cholesterol, 66 g carbohydrates, 13 g protein, 380 mg sodium, 3 g fiber
Cake
4 eight-ounce red-skinned sweet potatoes (yams)
Nonstick vegetable oil spray
2 + 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 + 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
Icing
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract
METHOD:
For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Most people don’t eat enough butterscotch.
Ingredients:
Makes 2 cups
1/2 cup heavy cream
1/4 cup milk
1 teaspoon cornstarch
1 cup light-brown sugar
2/3 cup light corn syrup
4 tablespoons unsalted butter
Method:
In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.
This recipe is courtesy Clotilde Dusoulier.
Ingredients:
– 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
– 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk (a.k.a. unsweetened condensed milk or lait concentré non sucré; I used reduced fat)
Method:
Makes about 750 ml (3/4 quart).
Pre-freeze the bowl of your ice cream maker according to the manufacturer’s instructions.
Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you’re using, this may take a few minutes; don’t get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)
Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
This recipe is courtesy of Brandon Johnson’s mom via Idaho Falls.
Cake: mix the igredients below & put into a 9×11 pan
1 3/4 c. sugar
4 eggs
1 1/3 c. cooking oil (when doubled use 1 c. applesauce)
2 tsp. baking soda
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
4 c. finely grated carrots
3/4 c. nuts (optional — I opt out)
Frosting:
1 LB powdered sugar
8 oz. cream cheese
1/2 c. margarine
1 tsp. vanilla
Bake @ 350 for 40 minutes. Frost after it has cooled
This is fabulous with vanilla ice cream & simple.
Pastry:
3 C. Flour
1 C. Crisco
1 1/3 tsp. salt
9 T. ice water (may require more)
Line 10×14 pan with pastry. Peel & slice apples. Cover pastry with apples. Mix 1/2 c. sugar & 1/3 tsp. cinnamon –sprinke over apples. Dot with 2 TBSP butter. Bake at 425 for 25 minutes. Take out & turn oven to 375 degrees.
Cover with mixture of:
1 egg
1/2 c. evaporated milk
1/2 c. sugar
1/8 tsp. salt
2 c. coconut
Bake at 375 degrees for 20 minutes.
SERVE HOT!