Free Recipes Archive
6 ounces bittersweet chocolate, chopped (175 g) 1/3 cup butter (75 mL) 4 eggs, separated 2/3 cup granulated sugar (150 mL) 2 tablespoons cocoa powder, sifted (25 mL) Raspberry Sauce (recipe follows) 1 cup raspberry sorbet (250 mL) Preheat oven Read More …
Start this fruitcake anywhere from one week to two months before you plan to enjoy it. An excellent choice for Christmas giving, this fruitcake relies on dried fruit rather than the candied fruits so many people find objectionable in fruitcake. Read More …
A host of popular flavors - almond, vanilla and raspberry, along with chocolate and rum - take on a variety of roles in this big production number. This dessert is almost a course in the art of pastry making all Read More …
FRUIT: 1 cup dried pears, cut-up; 6 ounces packed 1 cup dried peaches, cut-up: 6 ounces packed 1 cup dried apricots, cut-up; 6 ounces packed 1 cup dried prunes, cut-up; 6 ounces packed 1 cup pitted dates, cut-up;6 ounces packed Read More …
Mousse-filled cake bombes are glazed with ganache and served with orange-foster caramel sauce and a banana-topped puff-pastry crisp. The rich chocolate cake is cut open to reveal its banana mousse filling. The orange flavor that brightens the dessert comes from Read More …
A smooth glaze sheathes discs of devil’s food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea. YIELD: 8 Servings Devil’s food cake layer: 1-3/4 Read More …
Yield: 16 servings Angel Food Cake 2/3 cup Cake flour 1 cup Confectioners’ sugar 1 cup Egg whites (7 or 8) 1 pinch Salt 1 teaspoon Cream of tartar 2/3 cup Sugar 1 teaspoon Vanilla 2 large Eggs 1-1/2 cups Read More …
1/3 cup water 2 tablespoons water 1 1/2 teaspoons cornstarch 2 tablespoons amaretto or other almond-flavored liqueur 1/2 teaspoon lemon juice 1 1/2 tablespoons sliced almonds 1/4 teaspoon almond extract 4 slices commercial angel food cake Combine first 3 ingredients Read More …
3/4 cup granulated sugar 1/2 cup unsalted butter (room temperature) 8 ounces almond paste 3 eggs 1 tablespoon Kirsch or Triple Sec 1/4 teaspoon almond extract 1/4 cup all-purpose flour 1/3 teaspoon baking powder Confectioners’ sugar Raspberry Sauce 2 tablespoons Read More …
2 can pineapple slices (10 oz / 284 g) 125 ml butter 1/2 cup 125 ml brown sugar, packed 1/2 cup 125 ml raisins 1/2 cup 175 ml white sugar 3/4 cup 2 eggs 5 ml vanilla 1 tsp 250 Read More …
625 ml all purpose flour 2 1/2 cup 175 ml cocoa 3/4 cup 12 ml baking powder 2 1/2 tsp 7 ml baking soda 1 1/2 tsp 5 ml salt 1 tsp 5 ml cinnamon 1 tsp 175 ml soft Read More …
3 cups sifted all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 16 ounces whole cranberry sauce, divided 1 cup chopped pecans 1 cup mayonnaise or salad dressing 2 tablespoons grated orange rind 1/2 cup Read More …
presented by The White Oak Inn, Danville, Ohio Filling: 12 ounces (1-1/2 packages) cream cheese 1/3 cup sugar 1 cup chocolate chips 1 teaspoon vanilla 1 1/2 cups raspberries Cake: 1 cup melted margarine 2 eggs 2 cups sugar 1 Read More …
presented by The Cotton Palace Bed & Breakfast, Waco, Texas Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) plain white cake mix 3/4 cup finely chopped dried apricots or dried cherries 1/2 Read More …
CAKE 4 oz Chocolate, bitter 1/2 c Shortening 2 c Sugar 2 Egg; well beaten 2 teaspoon Vanilla 2 c Cake flour, sifted 2 teaspoon Baking powder 1 teaspoon Salt 1-1/2 c Milk 1 c Nuts; chopped FROSTING 2 oz Read More …
Chef Jean Yves Vendeville New England Culinary Institute, Montpelier, Vt. Yield: 12 servings Unsalted butter 1 lb. Brown sugar 1 cup Espresso, freshly brewed 2 oz. Semisweet chocolate, coarsely chopped, divided use 16 oz. Unsweetened chocolate, coarsely chopped 4 oz. Read More …
3/4 cup whole milk 1/4 cup superfine sugar 2 eggs 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 cup cubed pineapple 1 cup grapes 1 cup blueberries 1 cup strawberries 1 cup orange segments (from 6 oranges) 2 cups heavy Read More …
2 cups ricotta 3/4 cup assorted candied fruit 12 basic sweet crepes 1/3 cup honey confectioners’ sugar for dusting In a bowl, mix the ricotta with the candied fruit. Spread the mixture on all but 1 crepe, and layer them Read More …
Marzipan (available at local grocery or gourmet market – make sure marzipan is pliable before you buy it) Gel paste food coloring (color desired for roses) Green gel paste food coloring (for petals) Plastic gloves Tint the marzipan to desired Read More …
it s little bit long procedure but so so tasty..it worth! FOR THE FROLLA 120gr flour 50gr sugar 50gr butter 1 egg a pinch of salt FOR THE CREAM: 100gr sugar 2 yolks 50gr butter lemon peel juice of 1 Read More …
For the cake 6 cups red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italian-style ladyfingers 1/4 cup amaretto liqueur (optional) 2/3 cup granulated sugar For the sauce 4 cups frozen red raspberries 3/4 cup granulated sugar 2 Read More …
Serving Size : 12 1/2 cup heavy cream 1/4 cup cocoa 1/2 cup Splenda Place all ingredients in a cold mixing bowl. Beat on low speed until blended. Beat on high speed until cream is stiff. Use to fill and Read More …
“Of all the aphrodisiacs, nothing fuels one’s passion more than chocolate.” Robert W. Bennett Pastry Chef, Le-Bec Fin Restaurant, Philadelphia PA Yield: Three 8″ cakes Butter and flour Three 8″ pans Step 1: 10 egg yolks 3/4 cups sugar 1 Read More …
You’ll need those little tin moulds for these beauties! Four-ounce size is perfect for this recipe. I’ve never tried them in cupcake tins, but I don’t see why that wouldn’t work. Makes 4 servings 4 ounces small pieces milk chocolate Read More …
150 grammes of flour of type 00, 7 eggs, 250 grammes of sugar, 1/2 sachet of vanilla, 100 grammes of starch for cakes, 50 gr. of butter, 1/2 glass of rum, 400 grammes of ricotta cheese cream, 50 grammes of Read More …
1 1/2 cups butter 1 (8-ounce) package cream cheese, softened 3 cups sugar 6 large eggs 1 tablespoon vanilla extract 1 teaspoon almond extract 2-3/4 cups all-purpose flour Preheat oven to 325*F (160*C). Grease a 10-inch tube pan; set aside. Read More …
1 2/3 cups all-purpose flour 1 cup brown sugar, firmly packed 1/4 cup unsweetened baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 teaspoon white distilled vinegar 1/2 teaspoon vanilla extract 2 Read More …
1 pound pitted dates, cut in pieces 1 pound glazed cherries, halved 2 pounds pecans, chopped 1/2 pound shredded coconut 1 pound glazed pineapple, cut in pieces 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract Grease three 8 Read More …
750 ml zucchini, peeled & finely grated 3 cup 4 eggs, slightly beaten 250 ml canola oil 1 cup 125 ml baby food plums 1/2 cup 770 ml sugar 3 1/4 cup 2 squares baking chocolate, melted 770 ml all Read More …
250 g salted butter softened 1 1/2 cup caster sugar 3 egg extra large 1 egg yolks extra large 3 cup self-raising flour 1 1/2 cup buttermilk 1 tbs vanilla extract Kahlua Chocolate Frosting: 1 cup icing sugar chilled 600 Read More …
CAKE 1 cup butter, at room temperature 2 cups sugar 4 eggs 3 cups sifted self-rising flour 1 cup coconut milk 1 teaspoon pure vanilla extract FILLING 3/4 cup sugar 1 cup sour cream 4 tablespoons milk 1/2 cup sweetened Read More …
125 ml prune puree 1/2 cup 500 ml all purpose flour 2 cup 10 ml cinnamon 2 tsp 7 ml baking soda 1 1/2 tsp 2 ml salt 1/2 tsp 1 L carrots, shredded 4 cup 500 ml sugar 2 Read More …
1 (18 1/4 ounce) box yellow cake mix 4 eggs 3/4 cup oil 1 cup sour cream 1 cup brown sugar 1 tablespoon cinnamon 2 cups icing sugar 4 tablespoons milk Preheat oven to 325°F Grease a 9 x 13 Read More …
Тесто мука: 480г сахар: 200г сметана: 200г маргарин: 250г разрыхлитель теста: 1ч.л. соль: щепотка Начинка вишня: 500г сахар: 100г (если вишня свежая) Крем сметана: 700г сахар: 250г ваниль: на кончик ножа Посыпка орехи грецкие: 50г Растопить маргарин, затем остудить его Read More …
500 ml flour 2 cup 5 ml baking soda 1 tsp 12 ml baking powder 2 1/2 tsp 5 ml salt 1 tsp 15 ml cinnamon 1 tbsp dash nutmeg 325 ml brown sugar 1 1/4 cup 4 eggs 500 Read More …
A European style torte with a wonderful mix of textures and flavors. The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of toasted pecans and intense chocolate Read More …
Intensely moist, this pound cake is laced with rich, dark coffee and finished with a coffee-spiked white chocolate glaze. Yield: 24 servings Cake unsalted butter, softened 3 cups PHILADELPHIA Original Cream Cheese, softened 2 cups granulated sugar 1-1/2 qt. eggs Read More …
Пирожные- выручалочка перед торжествами – ведь готовятся они очень быстро и просто. Ингредиенты: Тесто (на 10 пирожных): Сахар – неполный стакан, Мука – неполный стакан, Яйца – 2 шт. Заварной крем: Мука – 1 ложка, Сахар – 0,5 стакана (можно Read More …
500 g raisins 1 lb 500 ml white sugar 2 cup 625 ml water 2 1/2 cup 25 ml shortening 2 tbsp 5 ml cinnamon 1 tsp 5 ml nutmeg 1 tsp 2 ml allspice 1/2 tsp 5 ml cloves Read More …
1 cup Buttermilk 4 large Eggs Juice and zest of 1 organge 1 tablespoon Vanilla extract 2 tablespoons Bourbon; (optional) 3 1/2 cups Sifted all-purpose flour; (14 ounces) 2 1/2 cups Sugar; (17 ounces) 1/2 teaspoon Baking soda 1/2 teaspoon Read More …
The best ever cheesecake, rich, and so decadent. 1.5 cup Chocolate wafer cookie crumbs; 28-30 cookies crushed 2 tablespoons Sugar 0.25 cup Butter; melted 4 8-oz packages Cream cheese; softened 3 large Egg 1 cup Sugar 7 ounces coconut flake Read More …
3 Egg whites 1 tb Baking Powder Fresh strawberries; and mint garnish (optional) 4 Eggs; separated 2 c milk Cake 1 16-oz can sour cream 1 14-oz can sweetened condensed milk 1 1/2 c All-purpose flour 1/2 c Water; heated Read More …
1/2 cup shortening 2 Eggs 1 1/2 cups Sugar 2 tbsp cocoa 2 oz. red food coloring 2 1/4 cup Flour 1 tsp salt 1 tsp vanilla 1 tbsp vinegar 1 cup buttermilk Icing: 3 tbsp flour 1 tsp vanilla Read More …
Decadent is the only way to describe this Cheesecake! This is delicious. For garnish I simmered 1 cup raspberries with 2-3 tbsp raspberry preserves. Let cool and strain juice from seeds & pulp. Juice thickens nicely to drizzle 1 Chocolate Read More …
A very impressive triple-decker chocolate masterpiece! This is absolutely delicious! Very rich so I’d say it serves 16 as small portions is all it needs. Personally I like to top it with fresh summer berries which go beautifully with the Read More …
Cake 1 (18 1/4 ounce) yellow cake mix (with or without the pudding) 1 (3 ounce) jello instant lemon pudding mix 1⁄2 cup vegetable oil 4 eggs 1 cup warm water 1⁄2 cup poppy seed (to taste) Glaze 2 lemons, Read More …
The texture is perfect — dense, but not heavy. Make sure to allow it to cool for 5 to 10 minutes in the pan. Then the cake will fall right out without sticking. 1 1⁄2 cups butter 1 (8 ounce) Read More …
160g plain flour 2 tbsp cornflour 3 tsp baking powder 185ml milk, at room temperature 4 egg whites 1 vanilla pod 3 tbsp horlicks 285g caster sugar ½ tsp salt 135g unsalted butter, at room temperature Grease two 18cm cake Read More …
A dense, dark and devilishly delicious cake, this will be gone before you know it 1 Seville orange a little melted butter, for greasing 100g plain chocolate, broken into pieces 3 eggs 280g caster sugar 240ml sunflower oil 25g cocoa Read More …
1 package Krusteaz Gluten Free Double Chocolate Brownie Mix 1/3 cup water 1/3 cup vegetable oil 1 large egg 16 ounces cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup heavy cream 1 cup mini chocolate Read More …