Eat them slowly and savor the flavor.
1/2 c butter 1 t lemon juice
4 ounces cream cheese 1 c unbleached flour
1 T pure maple syrup jam or preserves
Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour
and combine until dough is smooth. Chill overnight. Roll dough to 1/4-inch
thickness. Cut into 3-inch rounds. Make an indentation in the center of each.
Spoon jam into each indentation. Bake on oiled cookie sheets at 450 degrees
for 15 minutes. Crust should be golden brown and possibly flaking. If not,
return for additional few minutes.
KEY WORDS: entertain, baked goods, brunch, holiday, English tea, make ahead,
Good any time of the year.
2 1/4 c unbleached flour 2 eggs
2 t baking powder 1 1/2 c canned yams, chopped, drained
2 t baking soda 2 c chopped tart green apples
1/4 t allspice 1/2 c walnuts, chopped
1/4 t nutmeg 1/2 c raisins (optional)
2/3 c pure maple syrup 2 T cream
1/2 c butter, softened 2 T orange marmalade or Grand Marnier
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda,
allspice and nutmeg. Set aside.
In separate bowl, combine maple syrup, butter and eggs, and beat with electric
mixer for 3 minutes. By hand, stir in yams, apples, walnuts, raisins, cream
Add flour mixture a little at a time, stirring well after each addition; batter
will be stiff. Pour into lightly oiled 9 x 5-inch loaf pans. Bake at 350
degrees 60-70 minutes. Let cake cool 10 minutes, then turn onto cooling rack.
Let cool completely before slicing.
Makes 2 loaf cakes
KEY WORDS: baked goods, cake, brunch, entertain, holiday, dessert
No need to compare carob to chocolate; enjoy it for itself.
Carob Candy Balls
1/2 c carob powder 1/4 c wheat germ
1/2 c honey 1/4 c dry milk powder
1/2 c peanut butter 1 c honey graham cracker crumbs
1/2 c sesame seeds
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and
powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs.
Refrigerate 1 hour before serving. This candy is low in salt, high in
Makes 24 candy balls
KEY WORDS: candy, easy, kids, make ahead, stores well
This tour de force was created by our friend, Cathy Rogers, who teaches cooking
and specializes in French and Italian nouvelle cuisine. Her chocolate
creations always cause a sensation. She recommends serving this cake with
Creme de Menthe Custard Sauce, but it's incredibly delicious even without it.
Chocolate Tile Cake - Part I
SOUFFLE CAKE: TRUFFLE CREAM:
1/2 pound semi-sweet chocolate 18 oz semi-sweet chocolate,
1/4 c fresh rich coffee broken into small pieces
7 large eggs, separated and 3 c heavy cream
at room temperature CHOCOLATE TILES:
3/4 cup sugar 8 oz semi-sweet chocolate
1 pinch salt cocoa powder, unsweetened
Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of
approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax
paper to extend over each end by about 2 inches. Set aside. Melt chocolate
with coffee in 200 degree oven, for about 10 minutes, or until melted. Cool.
Beat egg yolks with electric mixer until smooth. Gradually add sugar and
continue beating until mixture is pale yellow, about 5 minutes. Stir in the
cooled chocolate mixture.
Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites
into chocolate mixture to lighten and then pour chocolate mixture into egg
whites. Gently fold whites and chocolate together until no white shows. Pour
batter into prepared jelly roll pan. Bake for 14 minutes.
Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15
minutes or until melted. Heat heavy cream in saucepan until hot. Slowly pour
hot cream over melted chocolate, and stir until smooth and shiny. Strain
mixture into bowl and cool to room temperature.
Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes or
until melted. Place wax paper down the length of a 17 x 14-inch baking pan.
Secure end with dab of softened butter. Pour melted chocolate on wax paper,
and with a metal spatula spread it out the length of the baking pan.
Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room
temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4 inches
wide, and two strips 2 1/2 inches wide. Cut strips crosswise into 3/4-inch
sections to make tiles. Refrigerate until needed.
Instructions continue in Chocolate Tile Cake - Part II
KEY WORDS: baked goods, dessert, entertain, holiday, cake, sinfully rich, kids
Continued from Chocolate Tile Cake - Part I. It may be long, but it's worth
Chocolate Tile Cake - Part II
SOUFFLE CAKE TRUFFLE CREAM
Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top of
the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan) with a
sheet of wax paper and cookie sheet. Invert cake onto them. Remove jelly roll
pan and wax paper. Slip out cookie sheet. Trim rough edges of cake. Divide
cake lengthwise into 3 equal strips about 3 1/4 inches each.
Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place 2
1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat about 1
1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of beaten
cream on cake, top cream with second cake strip. Place remainder beaten cream
over top and cover with last cake strip. Trim any rough edges and chill cake
for 1/2 hour. Chill clean mixing bowl and beaters.
Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove cake
from refrigerator and spread cream over top and sides.
Remove tiles from refrigerator. Trim the tiles to fit height of cake. Using
sharp knife, separate 3 strips of tile. Place the 3 1/4-inch tile over top of
cake. Leave wax paper on. Place the two remaining strips along sides of cake.
Try to align side and top tiles. Cover cake tightly with aluminum foil and
refrigerate over night.
Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place
cake on serving dish. Peel off strips of wax paper. Place narrow strips of
foil diagonally on top of cake to form pattern, and sift confectioners sugar
over it. Lift off foil. Serve with Creme de Menthe Custard Sauce.
KEY WORDS: baked goods, dessert, entertain, holiday, cake, sinfully rich, kids
Recommended for use with the Chocolate Tile Cake, this sauce adds a certain
something to any dessert it's served with.
Creme de Menthe Custard Sauce
7 eggs, separated 1 T vanilla
1/3 c sugar 1/2 c lightly whipped heavy cream
2 c regular milk, scalded 2 T white creme de menthe
In bowl of electric mixer, beat egg yolks very lightly. Gradually beat in
sugar; beat about 4 minutes. Stir in milk which has been scalded. Place
mixture in saucepan and cook, stirring over medium low heat about 5 minutes.
Place mixture in mixing bowl over ice, and add vanilla. Cover with plastic
wrap and refrigerate. Just before serving, stir in whipping cream and creme de
Serve with Chocolate Tile Cake or other cake.
Makes 1 batch Custard Sauce
KEY WORDS: dessert, entertain, holiday, topping, sinfully rich
Cathy Rogers is well-known in our area for her chocolate designs. When you try
this cake, you'll understand why.
Chocolate Truffle Cake
16 ounces semi-sweet chocolate 4 eggs, separated (room temperature)
1/2 c sweet butter 1 c whipping cream
1 1/2 tsp flour 1 tsp vanilla
1 1/2 tsp sugar 2 T confectioners sugar
1 tsp hot water confectioners sugar for sprinkling
over top of cake
Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter in
low 200 degree oven for 10 minutes or until chocolate and butter are melted.
Add flour, sugar and water; blend well. Add egg yolks one at a time, beating
well after each addition. In a separate bowl, beat egg whites until stiff.
Fold gently into chocolate mixture. Turn into prepared pan and bake for 15
minutes in middle of 425-degree oven. Let cake cool completely. Sift or
sprinkle powdered sugar over top of cooled cake.
Whip cream, vanilla and confectioners sugar until soft peaks form. Whipped
cream may be served thickly spread on top of cake or in a separate bowl.
KEY WORDS: baked goods, entertain, holiday, cake, sinfully rich, kids, dessert