Recipes

RECIPE INGREDIENTS
Creme Anglaise
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup cake flour
1 teaspoon pure vanilla extract
Gold leaf for garnish, optional
powdered sugar for dusting, if not using gold leaf
mango and raspberry purees, optional
Other necessary recipes:
Creme Anglaise

Molten Chocolate Babycakes Recipe at Cooking.com
DIRECTIONS
Prepare the Creme Anglaise and refrigerate as directed until serving.

Position the oven rack in the center of the oven and preheat to 400 degrees F. Butter six 6-ounce custard cups or souffle dishes. Set aside.

Melt the chocolate and set aside to cool slightly.

Combine the butter, granulated sugar, salt and eggs in a large bowl and beat with an electric mixer at medium speed, or mix in a food processor, until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate. Blend until smooth.

Divide the batter evenly among the prepared baking dishes. Smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.

Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates. Top each cake with a sheet of gold leaf or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Crème Anglaise around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer.

RECIPE INGREDIENTS
2 1/2 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream

Miniature Bundt Pound Cakes Recipe at Cooking.com
DIRECTIONS
FOR POUND CAKES: Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.

Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your choice of glaze. Let stand until glaze is set. Store in airtight containers at room temperature.

RECIPE INGREDIENTS
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 8.5-ounce package almond paste, broken into pieces
3 large eggs
2 tablespoons grand marnier or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon almond extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon baking powder
Powdered sugar

Almond-Orange Holiday Cakes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325 degrees F. Butter 4 holiday cake pans. Dust pans with flour; tap out excess. Using electric mixer, beat sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Grand Marnier, orange peel, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon scant 1/3 cup batter into each of prepared pans; smooth tops.

Place cakes on baking sheet. Bake cakes on sheet until tops are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool in pans on rack.

Transfer cakes to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Other necessary recipes:
Creamy Dill Sauce

Easy Salmon Cakes Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 450 degrees F.

Coat a baking sheet with cooking spray.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Other necessary recipes:
Creamy Dill Sauce

Easy Salmon Cakes Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 450 degrees F.

Coat a baking sheet with cooking spray.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

RECIPE INGREDIENTS
For Cake:
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
For Glaze & Garnish:
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.



To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Glazed Chocolate-Pumpkin Bundt Cake Recipe at Cooking.com
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DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

RECIPE INGREDIENTS For the Crust: 1/2 cup graham cracker crumbs 3/4 cup gingersnap crumbs 2 1/2 tablespoons granulated sugar 1 teaspoon ground ginger 1/4 cup unsalted butter, melted 1 egg white, well beaten For the Filling: 2 cups (16 ounces) cream cheese 1 cup sour cream 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 4 large eggs, separated 1 cup plus 1 tablespoon canned unsweetened pumpkin puree 2 teaspoons vanilla extract 3 tablespoons cornstarch 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon Pinch of ground nutmeg Pinch of ground cloves For the Topping: 2/3 cup coarsely chopped toasted walnuts (see Note) 2 teaspoons ground ginger 1/2 cup firmly packed brown sugar 1 1/2 tablespoons unsalted butter, cut into small pieces

DIRECTIONS Preheat an oven to 325 degrees F. Position a rack in the center of the oven. Position a second rack directly below it. FOR THE CRUST: In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking. FOR THE FILLING: In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture. Pour the filling into the prepared pan and place in the oven. Set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 45 minutes to an hour. Remove from the oven and allow to cool for several minutes. Place a rack 4 to 5 inches from the heat source of a broiler. Preheat the broiler. FOR THE TOPPING: in a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. Watch carefully so that the topping does not burn. Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.