Cakes, biscuits and deserts
Sweet recipes to choose from:
Candy Cane rollsChocolate Truffles
Nougat
Malva Pudding
Chocolate Caramel Shortbread
CANDY CANE ROLLS
Serving Size : 24
Ingredients
1 package Active dry yeast
1/4 cup Warm water (110ø to 115øF)
3/4 cup Warm milk (110ø to 115øF)
1/4 cup Sugar
1/4 cup Shortening
1 teaspoon Salt
1 Egg -- lightly beaten
3 3/4 cups All-purpose flour
1 cup Candied cherries -- quartered
1 cup Confectioner's sugar
1 tablespoon Milk
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375øF for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.
Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94
TopNougat, Malva Pudding - Chocolate Cramel Shortbread and Chocolate Truffle Recipes
By Marius Bezuidenhout
Chocolate Truffles
Recipe Ingredients:
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup extra thick double cream
2 tablespoons orange flavoured liquer (recommended Grand Marnier)
1 tablespoon coffee granuals dissolved in 1 tbs boiling water
1/2 teaspoon good vanilla extract
Caster sugar
cocoa powder
Method:
Chop the chocolates finely with a sharp knife. Place in a heat proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine meshed sieve into the bowl over the chocolate. With a wire whisk, slowly stir the cream and chocolates together, until the chocolate is completely melted. Whisk in the orange liquer, coffee mixture, vanilla essence, and a very small pinch of salt. Set aside at room temperature for 1 hour, the mixture will set. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder or vermicelli. These will keep refrigerated for weeks, but serve them at room temperature. Ideal for Christmas time!
TopNougat
Recipe Ingredients:
680g Sugar
300g Nuts
340ml Golden syrup
235ml Water
60ml Clear Honey
2 Egg Whites
1 tsp Vanilla Extract
Method:
Put the sugar, syrup, honey and water into a saucepan and cook until a temperature of 127°C (260°F) is reached or when a brittle ball is formed when the mix is dropped in cold water. Beat the egg whites stiffly and pour the mixture slowly into them, beating constantly until the mixture grows stiff and waxy. Then add the vanilla and nuts. Mix well and pour into a tray or pan lined with waxed paper. When it has cooled sufficiently, cut in squares or slices.
TopMalva Pudding
Recipe Ingredients:
1 cup flour
1 ½ tsp bicarbonate of soda
1 cup sugar
1 large egg, beaten
1 tbs butter, melted
1 tbs smooth apricot jam
1 cup milk
1 tsp lemon juice
pinch salt
Sauce:
1 cup cream1 cup sugar
1 cup butter
½ cup water
Method:
Preheat oven to 180C. Grease an ovenproof dish and set aside. Combine sugar, egg, melted butter and jam and beat until pale & fluffy. Sift flour and bicarbonate of soda and fold in them and other dry ingredients, milk, lemon juice and salt. Pour into the greased baking dish and bake for 35 - 45 minutes or until pudding has risen and browned. While pudding is baking, combine sauce ingredients in a saucepan and simmer until sugar has dissolved. Pour over the pudding as it comes out of the oven. For best results leave the sauce to soak into the hot sponge for 15 minutes then serve with cream or ice cream!
TopChocolate Caramel Shortbread
Shortbread Ingredients:200g Butter
200g Caster Sugar
500g Self-raising Flour
Pinch salt
Shortbread Method:
Cream butter and sugar, work in flour and salt, knead into a ball then press into a shallow lined tray. Bake 180oC for 20 - 25 minutes. Leave in tin to cool.
200g Butter
200g Caster Sugar
2 dessertspoons Golden Syrup
2 small tins condensed milk
Caramel Method:
Add all in gradients into a heavy based pan and boil for 20 minutes till it leaves the sides of the pan - stir constantly. Pour over shortbread and spread evenly, leave to cool. When cold melt 200g milk chocolate and spread over caramel. Leave to set and cut into squares.
More free Cake and sweet recipes for all the family.
Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout
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