Tag-Archive for » vanilla «

That time of year

15
Oct 2008
By

The time of year is coming. I’m talking about the holiday season when people dig out their old family egg nog recipes and start thinking about Christmas.

I don’t have old family recipes for egg nog, but I do have a recipe. It’s a non-alcoholic version so it’s safe for the kiddies.

1/3 cup sugar
2 egg yolks
1/4 tsp. salt
4 cups milk
2 egg whites
3 tbsp. sugar
Brandy or rum flavoring to taste
1/2 cup whipping cream, whipped
Ground nutmeg

Beat 1/3 cup sugar into the egg yolks. Add the salt then stir in the milk. Cook over medium heat.. stirring constantly until the mixture coats a spoon. Cool. Beat the egg whites until foamy. Gradually add the 3 tbsp. sugar, beating until they form soft peaks. Add to the custard and mix thoroughly. Add the vanilla and flavoring. Chill for 3 or 4 hours. Pour into a punch bowl or cups. Dot with dollops of whipped cream and sprinkle with nutmeg.

Serves 6 to 8.

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Coconut Decadence Cake

28
Sep 2008
By

This cake has 536 calories per serving you’ll need to break out the diet pills after eating a couple slices of this cake!

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. sea salt
1 cup whole milk
1 tsp. vanilla extract
1 tsp. coconut extract
1 tbsp. sugar
Coconut Frosting (see recipe below)
1 (14 oz) pkg. flaked coconut

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) round cake pans.
2. Beat butter on medium with an electric mixer until creamy. Gradually add the 2 cups of sugar, beating well. Add the eggs, 1 at a time, beating after each addition.
3. Combine flour, baking powder and salt then add to the butter mixture alternating with the milk and mix at low speed until blended. Stir in the vanilla and coconut extracts. Pour the batter into the prepared cake pans.
4. Bake for 25 to 28 minutes or until a toothpick, inserted into the center, comes our clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks.
5. Combine 1/2 cup water and 1 tbsp. sugar in a small saucepan. Bring to boiling. Reduce heat and simmer for 3 minutes. Spoon the sugar mixture over the cake layers.
6. Make the Coconut frosting. Spread the tops of 2 layers with 1 cup frosting then sprinkle each with 1/2 cup of coconut. Stack the layers then top with the 3rd layer. Spread the remaining frosting on the top and sides of the cake and sprinkle with the remaining coconut. Store covered in the refrigerator.

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Coconut Frosting

2 cups chilled heavy cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract

1. Combine the cream, sugar, vanilla and coconut extracts in a medium bowl. Beat on medium speed with an electric mixer until soft peaks form.

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Makes 16 Servings
Per Serving: 536 calories, 59g carbohydrates, 5g protein, 32g fat, 2g fiber, 112mg cholesterol, 234mg sodium.

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Dark Chocolate ice cream

29
May 2008
By

Smooth, dark and super-rich but very easy to make. You’ll probably need to hop on your elliptical to work off all those calories!

1 6 oz package of semisweet chocolate bits
1 7 1/2 oz jar marshmallow cream
1 13 oz can evaporated milk
1 tsp. vanilla
1 cup heavy cream

Melt chocolate bits in the top of a double boiler over simmering water. Add the marshmallow cream and heat, stirring occasionally, until melted. Pour in the milk, a little at a time, mixing well after each addition. Then mix in the vanilla. Remove from heat and set aside. Whip the cream until soft peaks form and fold into the chocolate mixture. Pour into a 9x5x3 inch loaf pan and freeze until mushy. Remove from the pan and beat until fluffy. (NOTE: If you use a hand mixer you can do this right in the pan) Return to pan and freeze until firm. When serving, make the portions small.

About 700 calories per serving.

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Fudgy Saucepan Brownies

18
Apr 2008
By

Dark and chewy brownies.

3/4 cup of butter or margarine
4 (1 ounce) squares of unsweetened chocolate
2 cups of sugar
4 eggs
1 1/2 cups of unsifted flour
1/2 tsp of salt
1 1/2 tsps of vanilla
1 3/4 cups coarsely chopped pecans

Preheat your oven to 375 degrees.

Melt the butter and chocolate in a large, heavy saucepan over the lowest heat.

Remove from heat and mix in the remaining ingredients in the order listed, beating well after each addition.

Pour the batter into a greased 9x9x2 inch pan and bake for 40 minutes until brownies just begin to pull away from the sides of the pan.

Cool the pan of brownies upright on a wire rack until they are room temperature then cut in 16 squares.

They are about 350 calories per brownie.

*These are nothing like Alice’s Restaurant brownies.. you won’t need to go to drug rehab after eating them! :)

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