Banana Spice Cake

As Seen On Joy of Desserts & More Linky Page.

Results: 16 servings

Apparatus:

Oven (preheat to 350F)
12-cup bundt pan
Cooking spray
Sieve
Mixing bowl
Small saucepan
Small bowl
Medium mixing bowl
Electric mixer
Large mixing bowl

Components:

2 1/2 cups unsifted cake flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons butter
3 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups granulated sugar (divided 1 cup, 3/4 cup)
1 cup mashed very ripe bananas (2 large bananas)
1/4 cup canola oil
1 tablespoon freshly grated orange zest
1 1/2 teaspoons vanilla extract
1 large egg yolk
3/4 cup buttermilk
Confectioners’ sugar for dusting

Procedure:

1. Preheat oven to 350°F.
2. Coat bundt pan with cooking spray.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves and salt together into a bowl; set aside.
4. Heat butter in a small saucepan over medium heat, swirling the pan, until the butter turns a nutty brown.
5. Pour the butter into a small bowl and let cool slightly.
6. Beat egg whites in a clean mixing bowl with an electric mixer on low speed just until frothy.
7. Add cream of tartar, increase the speed to medium and beat until soft peaks form.
8. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, just until firm peaks form; set aside.
9. Combine mashed banana, oil, orange zest, vanilla, egg yolk, the reserved melted butter and the remaining 1 cup sugar in a large mixing bowl.
10. Beat to combine.
11. With the mixer on low speed, add the buttermilk and flour mixtures alternately in two additions each.
12. Beat just until blended.
13. Add a heaping spoonful of the meringue and beat for just a few seconds to lighten the batter.
14. Fold the remaining meringue into the batter by hand.
15. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the cake is richly browned (50 to 60 minutes).
16. Cool in the pan on a rack for 10 minutes
17. Turn out onto the rack to cool completely.
18. Before serving, dust the cake with confectioners’ sugar.

Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Banana-Spice-Cake-recipe-10177.aspx

Bread and Butter Pudding with Redcurrant Glaze Recipe

Apparatus:

Saucepan
Small saucepan
Large bowl
Whisk
Small microwaveable dish
Microwave oven

Components:

50ml/2fl. oz. double cream
1 vanilla pod (seeds scraped out)
1 pinch ground cinnamon
4 egg yolks
1 tbsp icing sugar
1 tbsp butter (for greasing)
2 plain croissants (sliced)
3 tbsp redcurrant jelly

Procedure:

1. Pour the cream into a saucepan.
2. Add the vanilla pod, scraped out seeds and cinnamon.
3. Heat until gently simmering but not boiling.
4. Remove from the heat.
5. Remove the vanilla pod and throw away.
6. Place the egg yolks and icing sugar into a large bowl and Whisk together until thoroughly combined.
7. Pour the egg yolk mixture into the cream, whisking well.
8. Return the pan to the heat and cook gently, stirring until the custard has thickened slightly.
9. Grease a small microwaveable dish and place the sliced croissants into the bottom of the dish.
10. Pour the custard over the croissants.
11. Transfer the dish to the microwave and cook on high for 2 1/2 minutes.
12. Place the red currant jelly into a small saucepan and heat gently until melted.
13. To serve, remove the bread and butter pudding from the microwave, brush with the warm redcurrant jelly and dust with icing sugar.

Original recipe from:
http://www.liverpoolecho.co.uk/liverpool-life/restaurants-pubs-bars/2011/07/02/bread-and-butter-pudding-with-redcurrant-glaze-recipe-100252-28978645/

Seven-Minute Frosting

Apparatus:

Whisk
Large stainless-steel bowl
Instant-read thermometer
Wide, deep skillet

Components:

5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large eggs whites at room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)

Procedure:

1. Whisk water, cream of tarter, sugar, egg whites, and corn syrup together in a large, stainless-steel bowl.
2. Set the bowl in a wide, deep skillet filled with simmering water (about 1 inch, water level is at least as high as the depth of the egg whites in the bowl).
3. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet to read the thermometer, returning the bowl to the skillet to continue.
4. Beat on high speed for exactly five minutes.
5. Remove the bowl from the skillet and add vanilla, beating on high speed for two to three more minutes to cool.
6. Stir in coconut or nuts, if you are using them.
7. Use this frosting the day it is made.

Original recipe from:

Seven-Minute Frosting
Adapted from Joy of Cooking
http://smittenkitchen.com/2007/09/layered-lemon-love/

...which had lemon cake, the filling and this frosting

Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream

Results: 24 servings

Apparatus:

Chocolate Mousse:
2 Mixing bowls
Whisk
Sauce pan
Ladle
Spoon
Strainer

Caramel Cream:
Sauce Pan
Strainer
Mixing bowl
Whisk

Chocolate Biscuit:
Oven (preheat to 350 degrees F)
2 Mixing bowls
Mixer with whisk attachment
Whisk
Sift
3 Full sheet pans
Parchment
Dome mold

Chocolate Sable:
Oven (preheat to 350 degrees F)
Mixing bowl
Sift
Rolling pin
1 1/2-inch round cutter

Chocolate Glaze:
Sauce pan
Mixing bowl

Pistachio Nougatine:
Oven (preheat to 350 degrees F)
Large pot
Parchment
Food processor

Vanilla Ice Cream:
Sauce pan
Mixing bowl
Whisk
Ladle
Spoon
Strainer
Ice cream machine

Chocolate disk:
Double boiler
Parchment
3/4-inch circle cutter

Assembly:
Mixing bowl
4-ounce dome molds
Piping bag (or plastic bag with corner removed)
Spoon

Components:

Chocolate Mousse:
16 ounces heavy cream
4 1/2 ounces cream
4 1/2 ounces milk
3/4 ounce sugar
3 egg yolks
16 ounces milk chocolate

Caramel Cream:
1/2 pound sugar
4 ounces water
1 quart cream
1 vanilla bean split and scraped

Chocolate Biscuit:
12 egg whites (for a meringue)
1 cup plus 1 tablespoon sugar, plus 2 cups sugar
8 yolks
11 ounces canola oil
8 ounces water
1 1/2 cups cake flour
6 ounces cocoa
1/2 tablespoon baking soda
1/2 tablespoon baking powder

Chocolate Sable:
7 ounces butter
1/2 cup plus 1 tablespoon sugar
1 egg
1 yolk
1 1/2 cups all-purpose flour
3 ounces cocoa
Pinch salt

Chocolate Glaze:
3 1/2 ounces water
1/2 cup sugar
9 ounces cream
2 ounces corn syrup
3 1/2 ounces 58 percent chocolate
2 cups pate a glacer brune

Pistachio Nougatine:
6 ounces butter
2 1/2 ounces corn syrup
6 1/2 ounces confectioners' sugar
1/4 teaspoon pectin
1/2 pound chopped pistachios

Vanilla Ice Cream:
1 quart milk
1/2 quart cream
1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks

Chocolate disk:
72 percent chocolate
Fleur de sel

Procedure:

Mousse:
1. Whip the 16 ounces heavy cream to soft peaks in a mixing bowl.
2. Bring the milk and remaining 4 1/2 ounces of cream to a boil in a small sauce pan.
3. Beat the sugar and egg yolks until smooth in a mixing bowl.
4. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper.
5. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon.
6. Remove from the heat.
7. Strain and pour over the chocolate.
8. Mix to incorporate.
9. Gently fold in the whipped cream.

Caramel Cream:
1. Combine the sugar and water in a saucepan.
2. Cook over medium heat, stirring, until mixture comes to a boil.
3. Once mixture boils, don't stir anymore.
4. Boil until the mixture turns a dark caramel color.
5. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean.
6. Be careful as the mixture may sputter a bit when you add the cream.
7. Bring back to a boil and cook until a uniform consistency is achieved.
8. Strain and let cool overnight.
9. Whip the remaining half quart of cream to soft peaks.
10. Fold in the caramel.

Chocolate Biscuit:
1. Preheat the oven to 350 degrees F.
2. Place the egg whites in a mixer and whisk until frothy.
3. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks.
4. Meanwhile whisk together the yolks, oil and water until frothy.
5. Stir in the remaining 2 cups sugar.
6. Sift the remaining dry ingredients and whisk into the yolk mixture.
7. Gently fold in the meringue.
8. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes.
9. Let cool.
10. Cut with a round cutter to fit directly at the base of the dome mold.

Chocolate Sable:
1. Preheat the oven to 350 degrees F.
2. Cream together the butter and sugar in a mixing bowl.
3. Add the egg and yolk, 1 at a time, just to combine.
4. Sift all dry ingredients and add a little at a time until just mixed together.
5. Roll out very thin, about 1/8-inch.
6. Cut out with a 1 1/2-inch round cutter.
7. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes.
8. Let cool.

Chocolate Glaze:
1. Bring the water, sugar, cream and corn syrup to a boil in a sauce pan.
2. Place chocolates in a mixing bowl.
3. Pour over the chocolates and mix together.
5. Let cool.

Pistachio Nougatine:
1. Preheat oven to 325 degree F.
2. In a large pot, melt the butter and corn syrup.
3. Stir in the confectioners' sugar and pectin.
4. Cook, stirring until you have reached a full boil.
5. Continue to cook for 2 minutes.
6. Stir in the pistachios.
7. Spread onto parchment lined sheet pan and bake in the oven until golden brown.
8. Let cool.
9. Grind in a food processor into small chunks.

Vanilla Ice Cream:
1. Bring the milk, cream, vanilla beans and half the sugar to a boil in a sauce pan.
2. Whisk together the remaining sugar and yolks.
3. While whisking, add a ladle of the hot cream mixture to the yolks.
4. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon.
5. Remove from the heat and strain.
6. Let cool and process in an ice cream machine.

Chocolate disk:
1. Temper chocolate in a double boiler.
2. Spread a thin layer out onto parchment.
3. Sprinkle lightly with fleur de sel before it sets.
4. Cut out with a 3/4-inch circle cutter.

Assembly:
1. While the ice cream is still soft stir in 1 cup of pistachio nougatine.
2. Place in freezer until ready to serve.

3. Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell.
4. Place in the freezer until set.
5. Pipe in about 2 tablespoons of the caramel cream into each dome mold.
6. Top with a chocolate disk and a round of chocolate biscuit.
7. Place in the freezer until set.
8. Unmold and store in the refrigerator until ready to serve.

9. Warm the chocolate glaze.
10. Place a sable round on a plate.
11. Glaze the dome and place it on top of the cookie.
12. Top with a dot of gold leaf.
13. Serve with the pistachio ice cream and chocolate garnishes.

Original recipe from:
http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/milk-chocolate-dome-caramel-cream-fleur-de-sel-pistachio-crunch-ice-cream-recipe/index.html

Chocolate Mousse

Results: 4 servings

Apparatus:

2 Mixing bowls
Large sauce pan or pot (mixing bowl must fit for water bath)
Small sauce pan
Whisk
Electric mixer
Large rubber spatula

Components:

6 oz. bittersweet chocolate
1/3 cup whole milk
1 egg yolk
4 egg whites
2 Tbsp sugar

Procedure:

1. Chop chocolate into small pieces and place in a mixing bowl.
2. Simmer water in pot.
3. Place the bowl over a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer.
4. Take off the heat when the chocolate is melted.
5. Gently bring the milk to a boil in a small sauce pan.
6. Remove from heat and pour over the melted chocolate and slowly whisk.
7. Add the egg yolk and whisk until fully incorporated.
8. Whip eggs whites on medium speed until they reach a soft peak (a light texture).
9. Increase to medium high and gradually add sugar in a slow steady stream until egg whites are firm and glossy.
10. The chocolate mixture should be cool by the time the egg whites are ready.
11. Add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten the chocolate mixture.
12. Switch to a large rubber spatula and gently fold in remaining 2/3 egg whites until there are no streaks.
13. Pour into individual servings or a large bowl.
14. Chill for about two hours minimum (the longer it chills, the denser it becomes).
15. Serve topped with raspberries or blackberries if desired.

Original recipe from:
http://birmingham.patch.com/articles/the-best-ever-chocolate-mousse-2

DEFINITION: Custard

Custard is a culinary preparation made by blending eggs with milk or cream. Custard is thickened by the coagulation of the egg proteins, which is achieved by gently heating the custard in some way.

Custard is mainly used as a dessert, or as a base for a dessert, or as a dessert sauce.

Custard can be cooked in a bain-marie in the oven, or on the stovetop. Cooking custard in a bain-marie helps keep the cooking air moist and heats gently so that the custard doesn't curdle or crack.

A custard can have various consistencies, from thick and firm, as in creme brulee, to nearly liquid, as in creme anglaise. Pastry cream, or creme patissiere, which is used as a filling for classic desserts like cream puffs and éclairs, is made by adding some sort of starch, such as flour, to the custard.

Custard is usually sweet, but it can also be savory. Quiche is an example of a savory custard.

More here...
http://culinaryarts.about.com/od/glossary/g/Custard.htm

Frozen Custard

Apparatus:

2 Medium mixing bowls
Whisk
Small saucepan
Strainer
Ice cream freezer
Glass or plastic freezable containers
Plastic wrap

Components:

8 egg yolks
1/2 cup of cane sugar (half white, half crystallized cane juice)
2 cups organic whipping cream
1 vanilla bean (scraped, discard husk)
Ice (to half fill mixing bowl)
1/2 tsp. bourbon vanilla
1/2 tsp. Mexican vanilla

Procedure:

1. Place ice and water in a mixing bowl.
2. Combine egg yolks with sugar in a second mixing bowl.
3. Whisk thoroughly.
4. Heat whipping cream in a small saucepan until it begins to boil (175 F).
5. Remove cream from heat.
5. Add vanilla bean seeds.
6. Whisk a small amount of the hot cream to the eggs (trying to not scramble the eggs). This will temper the eggs and help pasteurize the eggs.
7. Whisk eggs into saucepan
8. Place saucepan in the ice water bowl, whisking until cold (40 F).
9. Strain to remove any cooked egg, large bits of vanilla, or undissolved sugar.
10. Mix in the bourbon vanilla and the Mexican vanilla
11. Put custard in ice cream freezer (follow directions for your brand).
12. Quickly remove custard to containers (smaller ones freeze faster).
13. Cover with plastic wrap (pressing the plastic to the surface of the custard to eliminate air contact with the surface of the custard).
14. Store in freezer.

Adapted from:
http://www.alcoholian.com/?p=757

*Macaroon Brownies*

Results: 20 servings

Apparatus:

Oven (preheat to 350F)
8" x 8" baking pan
Mixing bowls
Wooden spoons

Components:

Macaroon Topping
4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut

Brownies
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2-ounce) jar baby-food prunes
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds

Chocolate Drizzle
1 tablespoon mini chocolate chips, melted

Procedure:

1. Preheat the oven to 350 degrees F.
2. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray.

A. Macaroon Topping

1. Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth. 2. Stir in the flaked coconut.
3. Set aside.

B. Brownies

1. In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder.
2. In a medium bowl, beat the egg whites until foamy.
3. Add the baby-food prunes, buttermilk, and vanilla to the beaten egg whites.
4. Add the egg white mixture to the flour mixture and mix until blended.
5. Stir in the chocolate chips and almonds.
6. Spread the batter in the prepared baking pan.

C. Combine

1. Spread the macaroon topping over the brownie batter.
2. Bake 25 to 30 minutes.
3. Let cool, in the pan, on a wire rack.
4. Drizzle with the melted chocolate chips.
(Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.)

Original recipe from:
Gourmet Magazine

Chocolate Velvet Pudding

Results: 4 servings

Apparatus:

Heavy medium saucepan
Whisk

Components:

3/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
2 cups whole milk
3/4 teaspoon instant coffee crystals (optional, but makes it much richer)
6 ounces semisweet chocolate (chopped)
3 tablespoons butter
1 1/2 teaspoons vanilla extract

Procedure:

1. Mix sugar, egg yolks and cornstarch in heayv medium saucepan
2. Gradually Whisk in milk.
3. Continue whisking over medium heat until pudding thickens and comes to boil (about 5 minutes).
4. Continue to boil 1 minute longer, whisking constantly.
5. Remove pudding from heat.
6. Add chocolate, butter and vanilla
7. Whisk until pudding is smooth.
8. Divide between 4 dessert dishes.
9. Cover and refrigerate until cold.
10. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving.

Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Chocolate-Velvet-Pudding-recipe-3256.aspx

Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes

Coconut Macaroons

Apparatus:

Oven (preheat to 350F)
Electric mixer
Scoop
Measuring cups

Components:

4 large egg whites
1 pinch of salt
1 (8oz) package of sweetened shredded coconut (lightly toasted)
1/2 cup sugar (optional)

Procedure:

1. Preheat the oven to 350 degrees.
2. In a electric mixer with a whip attachment whip the egg whites with the salt until they become white and begin to stiffen.
3. Add optional sugar in small quantities and continue to whip the egg mixture until it becomes quite stiff.
4. Fold in the toasted coconut.
5. Scoop little balls of the mixture onto a greased baking sheet
6. Bake for 15 to 20 minutes. The outside should be golden brown and the inside should still be moist.

Original recipe from:
http://www.autostraddle.com/movie-night-puccini-for-beginners-98369/

Vanilla Ice Cream

Results: 6 servings, 1/2 C. each

Apparatus:

Saucepan
Whisk
Ice cream machine or freezer

Components:

1 cup milk
1 cup heavy cream
2 egg yolks
1/4 cup sugar
2 teaspoons vanilla extract or seeds from 1 vanilla pod

Procedure:

1. Combine the milk and cream in a saucepan and bring to boiling point.
2. Remove from heat and add the vanilla.
3. Whisk together the egg yolks and sugar.
4. Gradually Whisk in the milk mixture.
5. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, Whisk gently, until the mixture thickens.
6. Let cool
7. Freeze in an ice cream machine (follow manufacturer's instructions). Alternatively, you can freeze the mixture and remove it and scrape or mix it up as it freezes. Freezer time may vary due to different freezer capabilities.

Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Vanilla-Ice-Cream-recipe-1749.aspx