7 replies to this topic

[twisted_ophelia]

I'm always baking stuff. And so I'm always looking for really yummy new recipes to try out so I figured I'd start a little sweet tooth recipe exchange here. I really need some good frosting recipes if anyone has any.

One of my favorites and is usually devoured by people within a few hours...

Lemon-Coconut Bars

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or margarine
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut

**You can also add a few drops of yellow food colouring if you want to make the lemon filling look more yellow. Also depending on how sour/not sour I want it, I play around with the amount of lemon juice and white sugar and sometimes add slightly more or less.


DIRECTIONS

1. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
48 servings (I cut mine big and get way less bars)

[StillFingers]

Flourless Chocolate and Apple Torte

Ingredients:

- 1/2 cup matzo meal
- 1/3 cup walnuts
- 2 large eggs
- 1 1/4 cups sugar, divided
- 2 teaspoons vanilla extract
- 1 cup grated peeled apple, preferably Delicious
- 2 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet or semisweet chocolate, chopped
- 8 large egg whites, at room temperature
- 1/2 teaspoon salt
Confectioners' sugar for dusting

Preparation:

- Preheat oven to 350°F.
- Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
- Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.
- Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.
- Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
- Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)
- Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.

Edited by StillFingers, 05 March 2009 - 03:03 AM.

[twisted_ophelia]

Ohhhh!! Yummy!!! I've never had the combination of chocolate and apples, that sounds interesting! I love the flourless chocolate cakes, they are so rich. Interesting that it's made with matzo meal. I LOVE matzo ball soup.

Another recipe, courtesy of Paula Deen:

Truffle Pie

Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 (9-inch) prepared graham cracker crust

Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla

Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar

Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

Edited by twisted_ophelia, 05 March 2009 - 04:05 AM.

[allis53ca]

i'm moving to Toronto.........going to open "the twisted pastry" bakery

[twisted_ophelia]

The twisted pastry bakery... sounds like a plan!

I love fattening people up. I bake constantly!

[StillFingers]

Chocolate Apple Zucchini Bread

Ingredients:

- 1/2 cup chopped walnuts (1 3/4 ounces)
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 1 1/2 cups sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 ounce unsweetened chocolate, melted
- 2 cups grated zucchini (1 medium)

Preparation:

- Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

- Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

- Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

- Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

- Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

[itsjustme]

We had a recipe thread started a long time ago here on the Cafe. You all might want to check it out.

http://www.apparelyz...?showtopic=1781


There are some really good recipes.

Edited by itsjustme, 11 March 2009 - 09:23 PM.

[itsjustme]

Well, it won't be long 'til we'll have fresh strawberries here in the U..S. (even though it's freezing, literally, here in Indiana today) and we just found this old recipe last year for Old-Fashioned Nut Loaf and oh my goodness...it just makes the best Strawberry Shortcake!!!

Old Fashioned Nut Loaf

3/4 cup butter
1 cup sugar
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
1 cup chopped pecans

Combine flour, baking powder, and salt. Set aside.

Cream butter and sugar well. Add eggs and beat until light and fluffy. Stir in milk and vanilla.

Add dry ingredients to creamed mixture and stir just until combined. Stir in pecans.

Bake in a lightly greased and wax paper lined loaf pan at 325 degrees for about 60 minutes.

Prepare fresh strawberries by removing the stems and slicing. To about a pint of strawberries we add 1 cup of sugar and let maserate. It makes it's own syrup.

Cut loaf into generaous slices and top with maserated strawberries, ice cream and whipped cream.

ENJOY!