25-Feb-2012
Chocolate, chocolate, and chocolate
Ina Garten's Beatty's chocolate cake, chocolate coffee whipped cream frosting, and chocolate ganache decorations.
01-Feb-2012
Happy Birthday to me!
It worked out very nicely that the last night of cake decorating class was the night before my birthday. This may be the fanciest birthday cake I have ever had. I can't wait to taste it, but I don't want to cut into it. Hmmm...
01-Feb-2012
Happy Birthday to me!
Lemon cake with raspberry filling and French buttercream frosting are hiding under the yellow fondant. The four calla lillies, four leaves (cut out by hand), and one daisy (my favorite flower) are all made of gum paste.
Best Marinara Sauce Yet
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Recipe from Jackie at AllRecipes.com
http://allrecipes.com/recipe/best-marinara-sauce-yet/detail.aspx
Exquisite Pizza Sauce
Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
Directions
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
Recipe from Angie Gorkoff at AllRecipes.com
http://allrecipes.com/recipe/exquisite-pizza-sauce/detail.aspx
White Bread Sandwich Loaf
Ingredients
2 cups plus 2 tablespoons whole milk
3 tablespoons unsalted butter
2 tablespoons sugar
One 1/4-ounce package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon fine salt
Oil as needed
Directions
In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
Meanwhile, in large bowl, whisk together the flour and salt and set aside.
Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.
Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.
Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
Transfer the bread loaf to a cooling rack and cool completely before slicing.
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Chocolate Chess Pie
1 stick of butter
6 tbsp cocoa
1/4 C evaporated milk
2 eggs - beaten
1 1/4 C sugar
dash of salt
1 tsp vanilla
Melt butter and mix with cocoa. Stir in remaining ingredients until well blended. Pour into unbaked pie shell. Bake at 350 degrees for 35 min.
I have used the frozen, pre-made pie crusts. They work really well. You don't even have to thaw it first.
Biscuits (similar to Cracker Barrel's)
2 Cups light baking flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/3 Cup Crisco
Mix all the biscuit ingredients together until crumbly. Make a well in the center.
1/8 tsp baking soda
3/4 Cups buttermilk
Dissolve baking soda in buttermilk and pour into the well. Mix all completely into a dough and knead until smooth and elastic. Pat biscuit dough out to 1 inch thick, and cut into 3 inch rounds. Place on a lightly greased baking sheet with edges touching. Brush with melted butter. Bake at 450 degrees F for 15-18 minutes or until golden. Brush with melted butter again after brining them out of the oven.