Wednesday, February 13, 2008
1 box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
1 bottle (1 oz) red food color
1 tablespoon baking cocoa
1 1/2 cups white vanilla baking chips
2 1/4 cups vanilla frosting (from two 1-lb containers)
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
2. Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.
3. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup ground walnuts
1-1/2 cups whipping cream
1-1/2 cups sugar
2 tsp. vanilla
8 oz. pkg. cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1/2 cup whipping cream
1/8 tsp. salt
2 tsp. vanilla
12 oz. jar seedless raspberry preserves
Preheat oven to 350 degrees F. In medium bowl, combine flour, baking powder, salt, and ground walnuts. Stir well with wire whisk to mix. In a small bowl, beat the whipping cream until stiff peaks form and set aside. In large bowl, using same beaters, beat together sugar, vanilla and eggs for 5 minutes at highest speed, until light and fluffy.
Alternately fold dry ingredients and the whipped cream into the egg mixture. Begin and end with the flour mixture, and treat the batter very carefully.
Grease and flour 2 9" round cake pans line bottoms with waxed paper. Pour the batter evenly into the pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched, and cake layers begin to pull away from edges of pan. Cool 15 minutes, then remove layers from pans, peel off waxed paper, and cool completely.
In large bowl, combine cream cheese, butter, powdered sugar, 1/2 cup whipping cream, 1/8 tsp. salt and 2 tsp. vanilla until light and fluffy, scraping sides of bowl often. You may need to add a bit more powdered sugar or cream as needed to get a light and fluffy frosting consistency.
Now split each layer of the cake in half. To do this, place toothpicks around each layer, sticking out around the edge, to mark the halfway point. Using a serrated knife, carefully cut the cake layers in half. You will then have four layers. Here´s a new trick I learned from Martha (you know who I mean!). To transfer the delicate layers, carefully slide a very thin cookie sheet, without edges, in between the cut layers. Then slide it onto the serving plate.
Place the bottom half of one layer on the serving place and spread with 1 cup frosting. Top with top half of that cake layer and spread with 1/2 cup raspberry preserves. Repeat with third and four layers, topping with frosting and raspberry preserves, respectively, reassembling the layers back in their original form. Then frost the sides of the cake with the remaining frosting. If you like, you can pipe frosting in a decorative pattern on top of the preserves that top the cake. Store in refrigerator.
Okay, now that you are thoroughly threatened by this recipe, there is an easier way! Don´t cut the cake layers in half. Simply put the two layers together with about 1/2 cup of raspberry preserves, then frost top and sides with the cream cheese frosting - pile it on. You'll still have a wonderful cake, with less work.
Crisco® Flour No-Stick Spray
4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST All Purpose Flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy whipping cream
1 cup Smucker's® Strawberry Preserves, or SMUCKER'S Low Sugar Strawberry Preserves
Fresh fruit and mint sprigs for garnish, if desired
HEAT oven to 375°F. Spray 15x10x1-inch jelly roll pan with no-stick cooking spray.
BEAT egg whites on high speed for 4-5 minutes or until stiff peaks form. In another bowl, beat egg yolks for 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat for 1 minute. Sift together the dry ingredients. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan spreading batter evenly.
BAKE for 8-10 minutes or until golden brown. Sprinkle powdered sugar onto a clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at the long end. Cool completely, about 45 minutes.
BEAT whipping cream until stiff. Stir preserves slightly in order to spread smoothly on cake. Unroll the cake. Carefully spread with preserves, then with the whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill for 2-3 hours or overnight.
SPRINKLE with powdered sugar and garnish with fruit and mint, if desired, before serving.
Yield: 12 Servings
2 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/2 teaspoon salt, divided
1 cup panko (coarse) or plain bread crumbs
1/4 cup Canola Oil
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
8 ounces linguine, cooked according to package directions
3 cups prepared marinara sauce, heated
Cut the chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each chicken breast half into 2 cutlets, for a total of 4 cutlets.
Beat egg and ¼ teaspoon salt in a small pie plate. Mix breadcrumbs, ¼ teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.
Heat all-vegetable oil over medium heat. Add the cutlets and sauté until golden brown on each side, 5-6 minutes total.
Heat broiler in oven. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.
Broil 4-5 inches from heat source until cheese melts and begins to brown, about 2 minutes.
To Serve: Divide pasta between 4 serving plates, top with warm marinara sauce and then chicken.
24 to 26 strawberries
1 1/2 cups semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening
1 1/2 cups white chocolate, chopped
Line a large baking sheet with wax paper. Wipe strawberries clean. Dry with paper towels.
Place semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe bowl. Microwave on 50% power, or defrost, for 45 seconds. Stir. Repeat until chocolate is soft and shortening is melted. Stir until mixture is smooth. Repeat process with white chocolate and remaining 1 tablespoon shortening.
Holding 1 strawberry by its green top, dip 3⁄4 of berry into melted white chocolate. Let excess drip off. Repeat with remaining berries. Place on prepared baking sheet.
Dip each white chocolate-dipped berry at an angle into melted semi-sweet chocolate, creating one side of the “lapel”. Repeat at an angle on the other side of the berry. Place on prepared baking sheet.
Place a small amount of melted semi-sweet chocolate into a small resealable plastic bag. Cut small tip off one corner. Pipe on buttons and a bowtie. Refrigerate about 1 hour or until chocolate coating is firm.
Can be prepared up to 8 hours ahead but they are best eaten the same day. Keep refrigerated.
Yield: 24 to 26 strawberries