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Desserts, everyday and special occasion, take your pick. Desserts are Easy to Big Time Chef, (BTC). The easy desserts include a chocolate cake, butter cream icings, blueberry cobbler, pear and apple with rum raisin sauce, and finally the Big Time Chef (BTC) recipe for an elegant french Mocha layer cake with toasted almonds. Basic Frosting recipe explains variations, chocolate frosting, strawberry frosting, rum frosting, coffee frosting, and vanilla frosting.
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Soft Vanilla Cookies
1 cup sugar
2 sticks of softened butter (1 cup)
11/2 teaspoons vanilla
1 egg
2 1/3 cups all purpose flour
1/2 tsp baking soda
Heat oven to 375’
Cream softened butter and sugar until fluffy. Add egg and vanilla. Add flour and baking soda. Mix well. Drop 2 inches apart by tablespoonfuls onto ungreased cookie tin.
Press down lightly with the back of the spoon or a small glass. Bake for 9-10 minutes and remove immediately to a cooling rack.
This makes about 3/12 dozen soft vanilla cookies.
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Must Have Chocolate Cake: Oil and flour bottom and sides of two 9 inch cake pans and then line with oiled parchment paper. Heat oven to 350’
4 squares unsweetened chocolate, melted
1 3/4 cups sugar
1/2 cup water
1 2/3 cups flour mixed with 3/4 teaspoon baking soda and 1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup milk
3 eggs, beaten
1 teaspoon of vanilla
In a small pan heat gently the 1/2 cup water, stir in 1/2 cup sugar and then add the 4 squares of chocolate stirring until the chocolate is melted. Allow to cool.
Beat the remaining sugar and the softened butter until light and fluffy. Add the beaten egg and beat lightly. Add the mixed dry ingredients, (baking soda, flour, salt) alternately with the milk finishing with flour mixture. Now stir in the chocolate and vanilla. Mix lightly and then pour into pans. Bake for 35 minutes until toothpick inserted into center comes out clean.
Allow to cool on a rack for 10 minutes. Then invert and remove from pans to cool completely before frosting. This will serve 12 people.
Frost with chocolate icing
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| Coffee Frosting- To add interest, use a mango preserve as a filling instead of the coffee. |
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| The basic frosting recipe is just below. It makes enough for filling and frosting a two layer cake, 8 inches in diameter. To add interest, use a fruit flavored thick jam for the filling. With chocolate, try an orange marmalade filling. With vanilla, try strawberry preserves.
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Butter Cream Frosting, Five Flavors, Vanilla, Chocolate, Rum, Coffee, and Strawberry.
First start with the basic sugar and butter mixture.
3 and 3/4 cups of confectioners sugar. Start by sifting the sugar. If you don't sift it or put it through a sieve, you'll have tiny pimply bits of sugar spoiling the look and even the taste.
Add one stick of very soft butter and 3 tablespoons of whole milk or light cream. Mix carefully to a paste.
Add two teaspoons of vanilla. Mix well.
Add milk by the teaspoonful until the frosting is spreadable but holds its shape.
For rum flavor, omit the vanilla and add two teaspoons of rum flavoring.
For coffee frosting, start with the basic mixture and add 4-5 tablespoons of cool strong coffee until the frosting is spreadable.
For chocolate frosting, melt 3 squares of chocolate with two tablespoon of butter, a pinch of salt and add to the sugar, butter mixture. Add cream by the teaspoonful until the mixture is spreadable.
For strawberry frosting, mash 6 strawberries, put them through a sieve and add to the sugar, butter mixture. Then add water, 1 teaspoon at a time until the consistency is right for spreading. You can add a few drops of red food coloring, if you want it really pink.
To frost the cake, divide the frosting into 4 parts. Use one part for the filling and the remainder for the top and sides.
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BIG TIME CHEF (BTC) recipe- French Mocha Layer with taosted slivered almonds.
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| French Mocha Layer |
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FRENCH MOCHA LAYER CAKE (from the Ladies Home Journal, 1972) Preheat oven to 350°. Butter and flour a 9" cake pan. Ingredients: 4 eggs, 1/2 cup sugar, 1 tsp. salt, 1 tblsp. rum, 1 cup sifted flour, 1/2 cup melted butter. Beat the eggs, sugar, salt and rum until the mixture is thick and spins a heavy ribbon when dropped from the beaters. Gently fold in the flour and then the melted butter. Do not stir. Pour into cake pan and bake tor 40 minutes on the lowest rack of the oven. Invert onto a cake rack. Let cool and then split into two layers. Fill the cake with 2/s of the mocha creme and spread the rest over the top and sides For the creme you need: 6 egg yolks, 1 and 1/3 cups confectioners sugar, 1 tblsp. rum, 5 teaspoons instant coffee powder, 1 cup softened unsalted butter. Beat egg yolks, sugar, and coffee powder dissolved in the rum. Beat until thick and spinning a heavy ribbon. Add the butter a little at a time, beating thoroughly. Toast 2 cups of blanched sliced almonds.Fill the layers with 2/3 of the creme. Spread the rest on top and side. Press the almonds on to the side and top. Cake keeps very well. It is very rich and serves 12 -16. Less expensive to make, than to buy, and if you make it without the almonds, it is less expensive, not as pretty, and the suble taste of the almonds is lost. Now, for a reprint problem. Visitors write to say they cannot reprint the complete recipe. Please email us and we will send it to you: lists @ american-yes . com (just close the gaps, please)
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And in answer to two questions, regarding the mocha creme: what to do with the remaining egg whites and how to make the icing a little less rich. First the egg whites. Simply add one tablespoon of low fat milk, and use the mixture for scrambled eggs. It serves two and very healthy for you, indeed. And to make your mocha creme a little less rich, substitute 2 ounces softened cream cheese for an equal amount of butter.
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Pear and Apple with Orange Zest-For four people: Core the pears and cut in quarters. Cut the plums in half, remove the pit, peel and cut again. Core two apples, peel and quarter. Take four segments of the orange, pulp only and one tablespoon of grated orange peel. Be careful not to include the white.
Place all the fruit, but not the grated peel, in a small pan and heat with one tablespoon of water. Cover and heat gently, watching carefully as the fruit cooks to prevent burning. The liquid will increase in the pan. Keep cooking until the fruit is tender, removing the tender pieces with a slotted spoon into a microwavable bowl until all are cooked. Set aside.
Taste the liquid remaining in the pan. Add water to have three cups. Add the grated peel, two tablespoons of butter, and then sugar to taste. Simmer for ten minutes. Add 1 teaspoon of sherry or rum. Stir well and then pour over the fruit and cover.
When ready to serve, prepare four bowls by warming them. Then microwave the fruit and the sauce until warm, not hot. Put one teaspoon of raisins in each bowl. Add the fruit and the warm sauce. Add two tablespoons of cream to each bowl but do not stir. You want to see the streaks of cream, floating on the sauce. It's pretty and delicious. Serve.
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BLUEBERRY COBBLER: 2 cups cleaned blueberries, 1 cup flour, 3/4 cup sugar, 2 tsp. baking powder, 3/4 cup of milk, 3 tablespoon of melted butter, dash of salt. Combine all the ingredients except the butter. Mix until smooth. Pour melted butter into a 1 and 1/2 quart oven proof baking dish. Put the blueberries over the top. Bake at 350° about 40 minutes. For serving, use a large tablespoon and top with a spoonful of whipped cream.
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