Let them eat Cake!

Place your tastiest dessert recipes here.

I don't bake much so mine will be simple.

French vanilla ice cream with amaretto poured over top. Yum.

 

Chocolate Cherry Cobbler

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 cup chocolate chips
• 1 egg
• 1/4 cup milk
• 1 (21 ounce) can cherry pie filling

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
2. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
3. Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
4. Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

 

It's not a recipe, but I like:

French Vanilla Ice Cream with Peanut Butter, Chocolate Syrup, and some good Port Wine poured over it. Ummmm good!

 

Marahoochie Brownies


Adapted from the Anarchist's Cookbook.
1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup marahoochie
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees. Additional note: these brownies will take a while to set in; the high is slow is long. To speed things up, sautee' the marahoochie in a little vegetable oil prior to mixing in. This heat-activates the thc and also spreads it throughout the mixture.

 

Macaroon, naughty. Macaroon.

 

Merging threads because Naughty beat me to the dessert thread idea.

Dagnabbit!

Posts #s 2, 3 and 4 are from the other thread, hence, not quite cake.

 

I was gong to put these in the other thread but it's gone! These are not necissarily "cake" recipes, but are two of my favorites that I make every Fall and Christmas.

*Diamond, please post your Tiramisu recipe!!


Frosted Pumpkin Cake Bars - easy!

4 eggs
1 2/3 cup of sugar (can use Splenda)
1 16 oz. (2 cups) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup oil
Crushed pecans - optional

Mix all the ingredients with an electric mixer. Pour into an ungreased jelly roll pan or a large baking sheet approx 17x1 and 1 inch deep. Bake at 350 for 30 minutes.

Frosting -

1 3 oz. package cream cheese (must be room temperature!)
1 tsp. vanilla
1 to 2 cups of powder sugar (to your taste. I use less)

Cream everything together well and spread on cooled cake. If you wish, sprinkle with crushed pecans.


Creme brulee

9 egg yolks
3/4 cup plus 6 tbsps. superfine sugar
1 quart heavy cream
1 vanilla bean

Preheat the oven to 325 degrees.

In a large bowl cream together egg yolks and sugar with a whisk until mixture is a pale yellow and thick.

Pour cream into a medium saucepan over low heat. Split the vanilla bean down the middle, scrape out the inside and add themto the saucepan. Bring the cream to a brief simmer. Do not boil or it will overflow.

Remove from heat and temper the yolks gradually by whisking them as you slowly pour the cream into the yolk/sugar. Do not add quickly or the eggs will cook.

Divide into ramekins so that each are 3/4 full. Place them into a roasting pan and fill pan with enough water to come half way up the ramekins.

Bake until barely set around the edges, about 40 minutes. You may want to cover with foil if they start browning.

Cool and chill 2 hours. Sprinkle tops each with 1 tbsp. of sugar and torch to make the hard sugar crust.

Variation - add 3 ounces shaved chocolate, your choice, to cream before dividing.

 

I've previously posted my Grannie's spice cake and cream cheese frosting recipe, as well as Aunt Leah's fruit cake, in threads in which the dreck had gotten a bit deep.
It takes time to type those things out, and there is not much left of summer up here.:wink:

 

OK it's not a cake it's a Tart, but I just took this out of the oven and it's just too good not to share...

Honey and Pine Nut Tart

Sweet Tart Crust (Prepare the night before)

2 1/3 cup Swan Down Flour,1/2 tsp salt, ½ tsp baking powder,freshly grated lemon zest (from 1 lemon) combine in a food processor or Kitchen Aid.

1 ½ sticks cold unsalted butter cut into ¼” cubes. Add to the dry ingerdients and pulse until until mixture is sandy and no visible clumps of butter.

In a small bowl whisk together 1 large egg and 1 large egg yolk (cold) ½ tsp vanilla and ½ cup heavy cream until the dough comes together, it may take a few drops of ice water

Work the dough into a ball and flatten into a disc and wrap in plastic and chill overnight.

On a floured board roll out the dough into an 11” circle and place into a tart pan with a removable bottom and put into the refrigerator to chill.

Meanwhile in a small sauce pan heat 2/3 cup honey, ½ cup sugar and 1 tsp salt and 2 sticks of butter on med heat until it comes to a boil put this in a mixing bowl and let cool for 30 minutes. Then whisk in 1 large egg and 1 large egg yolk and ½ cup heavy cream.

Distribute 1 ¼ cup untoasted pine nuts over the pastry dough, pour the mixture over the pine nuts ( this mixture make a bit too much fill until nearly to the top and discard the rest)

Preheat the oven to 340 degrees, bake for 30 to 35 minutes or until the both the crust and custard are med brown and the filling is still a little jiggly.Bake on a cookie sheet or silicon pad!

Allow the tart to cool until removing the sides of the pan, serve while warm or room temperature. The remaining should be kept in the refrigerator for up to three days.

Enjoy
PS The tart pans with the removable bottoms are the key to a good presentation. One other thing the curst makes enough for a crust and a half. Put the remaining in the freezer and after you make it again you have enough for another crust.

 

Oh, yesss.
I have been looking for the perfect brownie to bake for my family for Christmas. :smile: The Mormon elders are going to looooovvvveee these.

 

Die Eier von Satan

Eine halbe tasse staubzucker
Ein viertel teelvffel salz
Eine messerspitze t|rkisches haschisch
Ein halbes pfund butter
Ein teelvffel vanillenzucker
Ein halbes pfund mehl
Einhundertf|nfzig gramm gemahlene n|sse
Ein wenig echter staubzucker
... und keine eier

In eine sch|ssel geben
Butter einr|hren
Gemahlene n|sse zugeben und
Den teig verkneten

Augenballgro_e st|cke vom teig formen
Im staubzucker wdlzen und
Sagt die zauberwvrter
Simsalbimbamba saladu saladim

Auf ein gefettetes backblech legen und
Bei zweihundert grad f|r f|nfzehn minuten backen und
Keine eier

Bei zweihundert grad f|r f|nfzehn minuten backen und
Keine eier ..

 

Sorry about the umlauts. This editor won't translate them.

 

I'm going to go and whip this up right now...Merci!

 

Satan's Yarbles! What a dessert! Great song, too!

Here's the English for the rest of us:

The eggs of Satan
Half a cup of powdered sugar
One quarter teaspoo salt
One knifetip turkish hash
Half a pound butter
One teaspoon vanilla-sugar
Half a pound flour
150 g ground nuts
A little extra powdered sugar
... and no eggs

Place in a bowl
Add butter
Add the ground nuts and
Knead the dough

Form eyeball-size pieces from the dough
Roll in the powdered sugar
And say the magic words:
sim sala bim bamba sala do saladim

Place on a greased baking pan and
Bake at 200 degrees C for 15 minutes

...and no eggs