Valentine's Cocoa Angel Cake

This angel cake is flavored with cocoa powder and generously frosted with sweetened whipped cream.

Ingredients:

• 1 1/2  cups egg whites (10 to 12 large)
• 1 1/2  cups sifted powdered sugar
• 1   cup sifted cake flour or sifted all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1 1/2  teaspoons cream of tartar
• 1   teaspoon vanilla
• 1   cup granulated sugar
• 1 1/2  cups whipping cream
• 1/4  cup sifted powdered sugar
•  Chocolate curls (optional)
•  Fresh raspberries (optional)

Directions:

1. In an extra-large mixing bowl, let egg whites stand at room temperature for 30 minutes. Sift the 1-1/2 cups powdered sugar, the flour, and cocoa powder together 3 times; set aside.

2. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

3. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Using a knife, gently cut through cake batter to remove any air pockets.

4. Bake the cake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen side of cake from pan; remove cake.

5. For frosting, beat the whipping cream with an electric mixer until soft peaks form (tips curl). Add the 1/4 cup powdered sugar and beat until stiff peaks form (tips stand straight).

6. Split the cooled cake into 2 layers. Fill and frost cake with whipped cream mixture. Top with chocolate curls and raspberries, if you like. (If you know you'll have leftovers, dollop individual servings with the whipped cream instead of frosting the whole cake.) Makes 12 servings.

Source: recipe.com

Lemon-Cranberry Cake

Layers of cake, frosting, and fresh cranberry sauce make this a fantastic holiday dessert. But keep a package of fresh cranberries in the freezer so you can make this treat any time of the year.

Ingredients:

• Cake:
• 3   cups all-purpose flour
• 1   tablespoon baking powder
• 1   cup (2 sticks) unsalted butter, at room temperature
• 2   cups sugar
• 4   large eggs
• 3/4  cup milk
• 1/2  cup fresh lemon juice (about 4 lemons)
• 1   teaspoon vanilla extract
• 1   tablespoon grated lemon rind
•  

  Filling:
• 1   bag (12 ounces) whole cranberries
• 1   cup sugar
• 1   tablespoon fresh lemon juice
•  

  Icing:
• 2   large egg whites
• 1 1/2  cups sugar
• 1/8  teaspoon salt
• 1/2  cup water
• 1   tablespoon corn syrup
• 1/2  teaspoon vanilla extract
• 1/2  teaspoon lemon extract
•  

  Sugared cranberries (see Note)
•  

  Thinly sliced lemon, for garnish

   

  Directions:

   

  Cake:

  
  

  1.Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.

  2.In a medium-size bowl, stir together flour and baking powder.

  3.In large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time.

  4.In a measuring cup, whisk together milk, lemon juice and vanilla.

  5.On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans.

  6.Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans. Let cool.

   

  Filling:

  
  

  1.In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup filling. Let cool to room temperature.

   

  Icing:

  
  

  1.In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute.

  2.Place one cake layer on serving plate. Top with half the filling, leaving 1/2-inch border around edge. Top with 3/4 cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving, if desired. Makes 16 servings.

   

  Source:  recipe.com

Maple Orange-Glazed Turkey Roast

Use an instant-read thermometer to determine when the turkey is ready. Cooking the bird on the grill adds a smoky taste. 

Ingredients

• 1   clove garlic, minced
• 1   tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 3/4  cup orange juice
• 1   tablespoon cornstarch
• 1/2  cup maple syrup
• 1   teaspoon finely shredded orange peel
• 1  2 1/2 - 3 1/2 pound boneless turkey roast
•  2   tablespoons butter, melted

   

  Directions: 

   

  1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.

  2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.

  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

   

  Servings: 10 to 12

  Prep Time: 20 mins

 Source: Recipe.com

A Christmas Fruit Tree

Ingredients:

Apples
1 Carrot
toothpicks
Pineapple
Strawberries
Oranges
Grapes
Pears
Lemons
Kiwi
Berries


Directions:

• Cut the core out of an apple and put upside down. This will be your base.
• Stick a carrot in the hole.
• Place toothpicks in the carrot.
• Attach fruit to the tooth picks. Use pineapple, strawberry, oranges, grapes, apple, pears, citrus bundles, kiwi and berry bundles.
• Garnish with parsley or another leafy herb.

Source: Flicker

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg

Old-Fashioned Ice Cream Sundae Cake

Ingredients:

• 2   cups all-purpose flour
• 2   teaspoons baking powder
• 3/4  teaspoon salt
• 3/4  cup shortening
• 1 1/2  cups sugar
• 1   tablespoon vanilla
• 1   cup whole milk
• 5   egg whites
• 1   pint chocolate ice cream, softened (see note)
• 2/3  cup finely chopped firm banana (1 small)
• 1   pint vanilla ice cream, softened*
• 1  8  ounce can crushed pineapple, well-drained
• 1   pint strawberry ice cream, softened (see note)
• 2/3  cup finely chopped strawberries
• 1  12  ounce carton frozen whipped dessert topping, thawed
• 1/2  cup shredded coconut, toasted
•  Maraschino cherries with stems

   

  Directions:

   

  1. Grease and lightly flour two 9x1-1/2-inch round baking pans. In a medium bowl, combine flour, baking powder and salt; set aside.

  2. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.

  3. In another large mixing bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg whites into beaten mixture. Pour batter into prepared pans.

  4. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Slice each cake layer in half horizontally with a long-bladed, serrated knife.

  5. Place a 9-inch springform pan in a 15x10x1-inch baking pan. Place one layer of cake in the springform pan. Gently stir together chocolate ice cream and banana; spread over cake in pan. (It is okay if some ice cream runs down sides of cake.) Cover and freeze 30 minutes. Top with a second cake layer. Gently stir together vanilla ice cream and pineapple; spread atop second cake layer. Cover and freeze 30 minutes. Top with a third cake layer. Gently stir together strawberry ice cream and strawberries; spread atop third cake layer. Top with remaining cake layer. (Cake layer will rise above the top of springform pan.) Cover and freeze for 12 to 24 hours.

  6. To serve, remove cake from freezer. Remove from springform pan and place on a serving platter. Frost top and sides with dessert topping. Sprinkle with coconut and top with maraschino cherries. Let stand 20 minutes before serving. Cut into wedges. Store any remaining cake covered in the freezer. Makes 16 servings.

   

  Note

   

  To soften ice cream: Place ice cream in a large bowl. Let stand 5 minutes; stir with a wooden spoon until just softened and spreadable but not melted.

  
  

  
  

Peach Upside Down Cake

Serve this moist and beautiful cake for dessert at a summer cookout or barbecue. 

Ingredients:

• 1/4  cup butter
• 1/2  cup packed brown sugar
• 1 1/2 - 2   cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4  cups all-purpose flour
• 1 1/4  teaspoons baking powder
• 1/4  teaspoon salt
• 1/2  cup butter, softened
• 3/4  cup granulated sugar
• 1   egg
• 1   teaspoon vanilla
• 1/2  cup milk

 Directions:

 

1.Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2.In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3.Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

 Source: Recipe.com

Green Tea Soda

Your favorite fresh-fruit packs this summer beverage. Garnish with fresh mint before serving.

Ingredients:

8  bags green tea

4  cups boiling water

3 Tbsp. honey or sugar

4 cups assorted fresh fruit, such as white or regular nectarine wedges, lime slices, blueberries, and/or raspberries

1 liter plain or flavored sparkling water, such as raspberry, strawberry, or peach, chilled

2 Tbsp. snipped fresh mint or 8 to 10 mint sprigs

Directions:

1. Add tea bags to boiling water and let stand for 2 to 3 minutes; remove and discard tea bags. Cover and chill brewed tea.

2. Before serving, add honey or sugar to chilled tea. Divide tea mixture among eight to ten 12-ounce glasses. Add fruit to each glass and fill with sparkling water. Top with fresh mint. Makes 8 to 10 servings.

Fruit Pizza

Ingredients: 

Sugar cookie dough rolled out and baked. Cool completely.
Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit

Directions:

For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.