ULTIMATE MUD CAKE
I found this recipe on a Wedding website, that someone used for their wedding cake. It lovely and heavy, great for decorating with Ganache
Provided by Sandiebeach
Categories Dessert
Time 2h5m
Yield 1 22 cm cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
- Cut unsalted butter cut into cubes.
- Melt Chocolate, Butter, Water and coffee over hot water bath.
- Stir to combine and cool.
- Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
- Stir in castor sugar.
- Make a well in the centre.
- In a jug mix together eggs, oil and buttermilk.
- Stir egg mixture into flour mixture with large metal spoon do not to overstir.
- Then gradually stir in melted chocolate mixture.
- Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
- If cake still looks wet/raw in middle, bake for 5-10 mins more.
- When cooked, remove from oven.
- Cool in tin until completely cold before turning out.
- Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
- Can be frozen for up to 2 months.
- Decorate cake as desired with your favourite Ganache recipe.
Nutrition Facts : Calories 568.9, Fat 32.5, SaturatedFat 18.6, Cholesterol 107.2, Sodium 96.8, Carbohydrate 70.3, Fiber 5.5, Sugar 38.4, Protein 9.2
ULTIMATE MASHED POTATOES
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F.
- Place the potatoes in a large pot of cool water. (All the potatoes should be fully submerged.) Season the water very generously with salt and boil the potatoes until tender, about 30 minutes. Drain the potatoes and discard the water.
- Place an oven-safe serving dish in the oven to warm.
- Press the potatoes through a ricer. (If too large, cut in half before pressing.)
- Meanwhile, heat the milk in a small saucepot over medium heat.
- Pour the warmed milk over the riced potatoes. Fold in the butter to combine. Season with salt if necessary. Transfer to the warmed serving dish and serve.
ULTIMATE DUDE CUPCAKES
Steps:
- Preheat the oven to 300 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, warm water, applesauce, vanilla extract and eggs, and mix until well combined.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into the center comes out clean, 18 minutes. Cool the cupcakes completely.
- To assemble: Cut a hole in the center of the chocolate cupcakes with a paring knife. Scoop 1/2 tablespoon of Cookie Dough Filling into the center. Replace the piece of cake you cut out. Generously frost the top of the cupcake with the Peanut Butter Frosting. Drizzle with store-bought caramel sauce and sprinkle with kosher salt. Place the Fondant Covered Chocolate Chip Cookie Tire on top.
- Combine the flour, baking soda and salt in a small bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract until creamy. Add the milk and mix. Gradually beat in the flour mixture. Stir in the chocolate chips by hand. Divide in half and set one half in the cooler to chill. Reserve the other half for the Fondant Covered Chocolate Chip Cookie Tires.
- Cream the butter and add the peanut butter and mix until blended. Add the vanilla and continue mixing. Sift in the powdered sugar and whip until soft and fluffy. Put the frosting in a pastry bag and cut 1/2-inch off the tip.
- Preheat the oven to 375 degrees F.
- Bake the reserved Cookie Dough Filling in the oven until golden brown, 9 to 11 minutes. Remove from the oven and allow to cool.
- Cut out circles of cookies with a circular cookie cutter. Roll out the fondant and cut out circles of fondant with a circular cookie cutter slightly larger than the cutter you used for the cookies. Wrap the fondant circle around the cookie circle. Stick 1 white chocolate candy melt in the center of the fondant so that it sticks. Using the "v" point of a star-shaped cookie cutter, press "tire treads" all around the sides of the cookie.
ULTIMATE GUACAMOLE
This is the best tasting fresh guacamole in the universe! It only has 7 ingredients and only takes about 10 minutes to make!!! Please use it in (recipe # 97578) titled "8 Layer Fiesta Dip"
Provided by AZRoxy63
Categories Mexican
Time 10m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Peel all of the avacodos, cut them in half, and remove the large seed in each one.
- Place them all in a large bowl and mash with fork or potato masher until creamy (there will still be some small chunks).
- Add all of the tomato, onion, cilantro and jalapeno.
- Stir until well blended.
- Cut each lime in half and squeeze all of their juices into the mixture.
- Stir well.
- Taste, and then ad salt to suit your taste.
- Remember, this is usually eaten on salty tortilla chips, so do not over do the salting!
- Will keep for about one week when tightly covered and kept in the refrigerator.
Nutrition Facts : Calories 56.3, Fat 4.9, SaturatedFat 0.7, Sodium 2.7, Carbohydrate 3.6, Fiber 2.5, Sugar 0.5, Protein 0.8
THE ULTIMATE WHITE CHOCOLATE MUD CAKE
I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.
Provided by Aleigha Nicole
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ovem to 175°C
- Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
- Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
- Pour into a greased and base lined 20cm round spring-form cake tin.
- Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
- Cool cake until it is ready to be iced. While doing this make the icing and sauce.
- ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
- Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
- Place cake on a serving plate and spread with white chocolate icing.
- RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
- Add sugar and cornstarch.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer 2 minutes.
- Push through a strainer & Cool down.
- Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8
ULTIMATE CHEESECAKE
I love THIS cheesecake! I love cheesecake period!! This is especially good with the fresh fruit and jam...Everyone thinks I bought it at the bakery, it's so beautiful...good too! The credit is not mine; it came to me via a recipe card...hence the picture.
Provided by Gingerbee
Categories Cheesecake
Time 3h35m
Yield 1-9 inch spring pan
Number Of Ingredients 16
Steps:
- Crust: In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter; stir to combine.
- Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
- Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
- Add sugar, gradually add flour and mix well.
- Beat in eggs one at a time.
- Add sour cream, lemon zest and vanilla.
- Pour into crust.
- Preheat oven to 325 degrees.
- Bake for 1 hour 15 minutes.
- Remove cake from oven and cool 15 minutes.
- Topping: Beat egg white with sugar until soft peaks appear.
- Fold in sour cream; spread on top of cake.
- Return cake to oven; bake until topping is set, (not brown) approx.
- 20 minutes.
- Turn off oven; with door open continue to let the cheesecake cook for another hour.
- Cool completely.
- Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
- Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
- Arrange fruit ontop; chill and Serve!
ULTIMATE LEMON POUND CAKE
Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!
Provided by Sydney Mike
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
- Sift flour, baking powder & salt together TWICE.
- In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
- Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
- Stir in 1 tablespoon of the zest & both extracts.
- Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
- Remove from oven & let cool in the pan on a wire rack for 15 minutes.
- FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
- Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
- Let brushed cake cool to room temperature, then cut into wedges & ENJOY!
ULTIMATE FLAN
That's what my mom called this recipe - "ultimate" , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated.
Provided by Sweet PQ
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*. Put sugar in a heavy skillet over medium heat. When the sugar starts to melt, gently stir with a wooden spoon so the sugar on top flows to the bottom to melt. Heat until caramelized. Pour in a 2 quart baking dish or mold, tilting to coat bottom and part of the sides.
- Whisk egg yolks. Whisk in the milks, cream and vanilla until smooth, but not bubbly. Pour into the caramel-lined pan and cover with foil.
- Place this pan in a slightly larger pan. Pour hot water in the larger pan until it comes halfway up the side of the "flan" pan. This is easier to do if you place the pans on the oven rack (that way you don't have to worry about spilling the water when you carry to the oven).
- Bake @ 350* for 60-70 minutes, until knife comes out clean. Cool before unmolding.
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