For this cake you will need:

• 1 package low-fat cream cheese
• 1 package sugar free Strawberry Jello
• 2 cups sugar free low fat whipped topping
• Fresh Strawberries (add bananas if you like)
• 1 graham cracker crust made with any granulated diabetic sweetener
• sugar free strawberry jam/preserves for topping

Directions:

1)  Disolve jello with 1/2 cup boiling water.

2)  Mix into cream cheese until there aren’t any lumps. Fold the whipped topping into this mix.

3)  Mash your strawberries, then add  to cream cheese mixture.

4)  Pour mixture on top of your crust.  you may add sliced strawberries if you like.

5)  Refrigerate until set.  Top with sugar free strawberry jam or sliced strawberries.  Enjoy!

For the Key Lime Cheesecake, you will need:

• 20 cream-filled vanilla cookies, finely ground
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar
• 1 box (3.4 oz.) lime gelatin mix
• 4 packages (3 oz. each) cream cheese, softened
• 1/2 teaspoon lime zest
• 1 1/2 cups frozen whipped topping, thawed

Directions:

1. Heat oven to 350°F.
2. In bowl, combine first 3 ingredients; press onto bottom of 9″ square pan lined with enough foil to hang 2″ over edge.  Bake 8 minutes.
3. In bowl, combine gelatin mix and 1/2 cup boiling water.  Stir until dissolved.  Add 1 cup cold water.
4. In bowl of mixer, beat cream cheese for 2 minutes.  Slowly beat in gelatin mixture.  Beat 1 minute then chill 20 for minutes.
5. After 20 minutes, whisk in lime zest and whipped topping; spoon into crust.
6. Chill for 2 hours.  Cut into squares.  Garnish with whipped topping, if desired.

For this recipe, you will need:

• 6 tablespoons and 2 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup and 1/4 cup white sugar
• 4 eggs
• 1 teaspoon and 1/2 teaspoon vanilla extract
• 1 cup milk, divided
• 1/2 cup and 1/4 cup light cream
• a pinch of  salt
• 4 teaspoons cornstarch
• 3 (1 ounce) squares semisweet chocolate
• 1/2 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar

Procedure:

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners’ sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

For this recipe, you will need:

• 4 cups raisins
• 1 cup candied cherries – halved
• 1 cup candied pineapple
• 1 cup diced candied mixed fruit
• 1 cup pecan halves or cashew nuts
• 1 cup slivered almonds
• 2 cups flour
• 1/2 tsp. baking soda
• 1 cup brown sugar
• 6 eggs – separated
• 1 cup vegetable shortening
• 1 1/2 tsp. cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp. ground cloves
• 1/2 square unsweetened baking chocolate (melted)
• 1/4 cup lemon juice
• 1/4 cup orange juice

Procedure:

1)  Grease a 4″ x 10″ tube cake pan or 2 large loaf pans pans, or 3 medium size loaf pans. Line the bottom and sides with aluminum foil. Lightly spray the foil with nonstick cooking spray; set aside.

2)  In a large bowl, combine the fruit and nuts. Toss the mixture with 1 cup flour to coat.

3) In a second bowl, sift the remaining flour with the baking soda and spices. In a very large bowl, at medium speed, beat the shortening and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the melted chocolate & mix well.

4) At low speed, alternately beat in the flour/spice mixture and the fruit juices. In a separate bowl, with clean beaters, beat the egg whites until stiff. Fold the beaten egg whites into the batter. Add the fruit and nut mixture and stir in by hand until all the ingredients are well mixed.

5) Turn the batter into the prepared pan (1 tube pan or 2 large loaf pans or 3 small loaf pans). Bake in a preheated oven at 300º – in a tube cake pan for 2 hours and 20 minutes; in 2 large loaf pans for 1 hr and 45 minutes; in 3 small loaf pans for 1-1/2 hours.

6) Cool completely in the pan, on a wire rack. Remove the cooled cake from the pan and wrap it well.

For the cake, you will need:

• 3/4 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup (about 2 oz) amaretti cookies
• 2/3 cup sugar
• 1 stick (1/2 cup) unsalted butter, softened
• 2 teaspoons freshly grated orange zest
• 4 large eggs
• unsweetened cocoa powder for garnish

Procedure:

1)  Heat oven to 350°F.  Coat a 9-inch springform pan with non-stick spray.

2)  Microwave chocolate chips in a bowl, stirring every 30 seconds, until melted and smooth.

3)  Put almonds and cookies in a food processor; pulse until finely ground.  Transfer to a bowl.  Put sugar, butter and orange zest in processor; process until smooth and creamy.  With machine running, add eggs one at a time.  Add almond mixture and melted chocolate; pulse until blended.  Scrape into prepared pan.

4)  Make 35 minutes, or until top is firm and slightly cracked around the edges and a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes before removing pan sides and cooling completely.  Dust cake with cocoa stirred through a strainer.

Note:  If you can’t find amaretti cookies, you can substitute 1 cup ladyfinger cookies and 1/2 teaspoon almond extract.

For the Carrot Cake, you will need:

• 4 eggs
• 2 tsp. baking powder
• 2 cups sugar
• 1 and 1/2 cup chopped walnuts, divided
• 4 cups grated carrots
• 1 cup vegetable oil
• 2 cup flour
• 2 tsp. baking soda
• 2 tsp. cinnamon

For the Cream Cheese frosting, you will need:

• 1/2 stick butter, softened
• 8 oz. cream cheese, softened
• 1 box powdered sugar (1 lb.)
• 2 tsp. vanilla extract

Procedure:

1)  Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2)  Mix until just blended and then add the carrots and 1 cup walnuts.

3)  Bake at 375F to 400F for 35 to 40 minutes or until done.  Let cool.

4)  Mix cream cheese and butter until smooth, add sugar and vanilla and blend well.  Spread on cooled cake. Sprinkle with chopped walnuts.

For the filling, you will need:

• 5 cups milk
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 8 egg yolks
• 1/4 cup finely ground and toasted cashew nuts

For the meringue, you will need:

• 10 egg whites
• 1 cup sugar
• 1 teaspoon vanilla extract

Procedure:

1)  In a saucepan, simmer milk over low heat until reduced to 2 cups.   Add sugar, butter, and vanilla extract, stirring constantly.  Remove from heat.

2) Beat egg yolks in mixing bowl.  Add a little of the milk to the egg yolks, stir, then gradually add mixture by spoonfuls back into the saucepan, beating constantly.  Stir well to avoid curdling.

3) Beat egg yolks in mixing bowl.  Add a little of the milk to the egg yolks, stir, then gradually add mixture by spoonfuls back into the saucepan, beating constantly.  Stir well to avoid curdling.

4) Preheat oven to 400 degrees. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously.   Stir in vanilla.

5) Line a large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown.

6) Spread filling evenly on top of meringue and roll into a log.

7) Brush with butter and sprinkle some brown sugar then put back in the oven to brown a little.

]]> http://sweetascanbe.info/2010/02/28/brazo-de-mercedes/feed/ 3 http://sweetascanbe.info/2010/01/11/mocha-roll/ http://sweetascanbe.info/2010/01/11/mocha-roll/#comments Sun, 10 Jan 2010 18:03:48 +0000 sweetness http://sweetascanbe.info/?p=179

For the Mocha Roll, you will need:

• 2 cups sifted flour
• 1 tsp. fine iodized salt
• 1-1/2 cups white sugar
• 3 tsp. baking powder
• 2 tbsp. instant coffee
• 1/2 cup salad oil
• 3/4 cup hot water
• 8 egg yolks
• 8 egg whites
• 1 tsp. cream of tartar

To make the cake:

1)  Preheat oven to 350 deg F. Grease a 15x10x1-inch jelly-roll pan.   Line bottom of pan with parchment paper. Spray paper and sides of pan lightly with no-stick cooking spray. Set aside.

2)  In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, and pour in oil and hot water.

3)  Using an electric mixer with paddlle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add egg yolks one at a time, blending well after each addition, until thoroughly mixed. Set aside.

4)  In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy. Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy.

5)  Using a rubber spatula, gently fold one fourth of beaten egg whites into batter, scraping bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pan.

6)  Bake for 15 minutes, then remove from oven and cool on wire rack.

7)  Invert cake onto smooth clean cotton dish towel. (Do not use terry cloth towel.) Very carefully remove top piece of parchment paper. (Cake may stick slightly to paper.)

8)  Lightly spray 15×10-inch piece of parchment paper and place over cake, sprayed-side down. While cake is warm, roll up cake and paper in towel beginning with 10-inch side. Cool completely, seam-side down, about 30 minutes.

For the filling, you will need:

• 1 tbsp. instant espresso or instant coffee granules
• 1 tbsp. water
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

To make the filling:

1)  Dissolve instant espresso in 1 tablespoon water in small bowl; set aside.

2)  Beat whipping cream in chilled small bowl at high speed until soft peaks form.

3)  Gradually add powdered sugar; continue beating until stiff peaks form. Gently stir in dissolved espresso.

4)  Carefully unroll cake; remove top piece of parchment paper. Evenly spread filling over cake.

5)  Roll up cake from 10-inch end by carefully lifting towel, ending with seam-side down.  Trim edges, if necessary. Carefully place onto serving plate. Cover; refrigerate until serving time. Carefully cut slices using sharp serrated knife.

For the crust, you will need:

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped walnuts
• 3 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 tablespoons butter, melted

For the cheesecake, you will need:

• 3 (8 0z) packages cream cheese, softened
• 1 cup white sugar
• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs

Procedure:
1) Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2) In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
3) Bake n the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

Cut 1 (3 ounce) package cream cheese, 1/4 cup butter and 2 cups biscuit mix until crumbly. Blend in 1/3 cup milk. Turn onto lightly floured surface and knead 8 to 10 strokes. Put on waxed paper. Roll dough to 12×8 inch rectangle. Turn onto greased baking sheet. Remove from waxed paper. Spread 1/2 cup raspberry preserves down center of dough.  Sprinkle with 1 cup raisins.  You may also add chopped nuts if you like.

Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling. Bake in preheated oven at 425 degrees for 12 to 15 minutes. Drizzle the warm coffee cake with confectioners’ icing:

Combine: 1/4 tsp. vanilla Enough milk to make drizzle

Recipe courtesy of cooks.com

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