familyfoodfriends.net
FAMILY FOODFRIENDS.NET
  • Home
  • Family Photo's
  • Blog
  • Contact
  • Photos of Friends
  • Recipes
  • Misc Photo's

A Slice of Heaven Cake

12/19/2014

0 Comments

 
Picture
This is my all time favorite cake. It is my version of the Berry Chantilly Cake at Whole Foods in Baton Rouge Louisiana. I have bought this cake more times then I can count. I have bought just a slice for me or whole cakes for birthdays and Baby showers. I loved it so much I had to try to figure it out so I could make it on my own. It is the one I made for my daughters wedding. Everyone who has eaten this cake loves it too. If you don't have time for this cake you can make the Jello Cake  by clicking on the link but using apricot jello and it will taste good too. 

Step 1 Cake:
Cooking Spray with Flour
1 1/2 cups cake flour                               2 1/2 teaspoons baking powder
1 teaspoon salt                                           3/4 cup butter, room temp    
15 ozs whole milk ricotta cheese        1/2 cups sugar, plus 1 tbl    
4 large eggs                                                   1 teaspoon vanilla extract         1 orange, zested                                          1 Lemon,  zested                            2 tablespoons Amaretto

    Preheat the oven to 350 degrees F. Spray three 8’ pans with Cooking Spray with Flour.  In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
    With an electric mixer, cream butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until blended. Add the dry ingredients, a small amount at a time, until just incorporated.
    Pour the mixture into the prepared pans and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 20 to 25 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
    While cake is baking start apricot glaze.

 
Step 2:
Apricot Glaze:
1 cup water
1/2 cup sugar
1/2 cup apricot jam or preserves
1-3 tablespoon Grand Marnier

 In a small saucepan heat water and add sugar until syrup has thicken slightly. Add apricot jam or preserves into saucepan over medium heat until melted. Remove from heat. At this point you can strain the sauce through a fine strainer to remove any fruit lumps or if desired you can leave glaze as is. I prefer to divide a small amount out without fruit to glaze top of fruit. Let cool slightly (if using, add the liqueur at this point) until it is only slightly warm. Glaze the top each cake with unstrained sauce, using a pastry brush. Set cakes aside.

Step 3:
FRUIT LAYER & Top:
Strawberries     Blueberries
Raspberries       Blackberries

Step 4:
RASPBERRY PUREE:
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice

1.Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes.
2.Remove from the heat and strain through a strainer to eliminate seeds.

Step5:
CHANTILLY FROSTING:

16 ozs cream cheese, room temperature
1 1/2 teaspoon pure Almond extract
2 ½ cups confectioners' (icing or powdered) sugar, sifted
16 ozs  Mascarpone cheese, room temperature
3 cups heavy whipping cream

    In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the extract and confectioners sugar and process until smooth. Transfer this mixture to another bowl.
    Then in a large bowl whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread

Step 6:
ASSEMBLY

Place one completely cool layer of glazed cake on a cake dish and add frosting to top. Frosting should be slightly higher near edges than in the center. Add raspberry puree to layer then add a layer of sliced fruit. Continue with remaining layers. (Piping frosting at the edge will help to keep the raspberry puree from running down the sides.) Frost the entire cake with Mascarpone frosting. At this point you can add piping to the top rim of the cake as well as the sides if you like. At this point top the remaining whole fruit.  While the apricot glaze is still warm brush the fruit with a thin layer. Place the cake in the refrigerator until ready to serve. This cake is best served cold.

0 Comments

Jello Cake

12/15/2014

0 Comments

 
This was my Mom's go to dessert. It was made many times for dinner on the ground at church. It is one of the most moist cakes ever.  You can put a glaze on it but most of the time we would eat it straight out of the oven. You can use this with a package of apricot jello and use it in the Slice of Heaven Cake recipe if you are running short on time or ingredients.  I will post it in a day or two. I promise you will love this cake. It is one of the few cakes my husband likes because he is not much of a cake eater. Try it and let me know what you think.

1 cake mix
1 pkg. (3 oz.) Jello, Any flavor
2/3 c. water
2/3 c oil
4 eggs

Beat cake mix, Jello, oil, water and eggs for 5 minutes with mixer or until cake mix changes color.    Pour the mixture into the a bundt pan that has been sprayed with Bakers Joy or has been grease and floured. Bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about
35-45 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.  You can drizzle a glaze over the top

Glaze

1 cup confectioner's sugar
3 tablespoons lemon juice or water
1 teaspoon grated lemon peel

In a small bowl combine  ingredients; drizzle over warm cake.

0 Comments

Peanut Butter Marshmallow Toast

12/11/2014

0 Comments

 
Picture
I started baby sitting when I was 13, Loved it!! My parents would drive me to the parents home until I could drive at 15. When I could drive I would go to theirs houses in the summer and keep the kids while they were out of school. I would have to be there early to fix breakfast. One day I get there and there is the smell of peanut butter in the air. Their Mom had gotten up early and fixed Peanut Butter Marshmallow toast. I had never heard of it before that time. Our Mom never really bought peanut butter. (I think she didnt buy it because she had to eat it a lot when she was a kid because they were poor. "No kid of mine" type of feeling she had towards it.) So the kids set up at the bar and show me how to fix them. And here is the VERY hard recipe.

2 slices bread
couple tablespoons peanut butter
marshmallows

Spread peanut butter onto slices. If you you use mini marshmallow just scatter them whole over the bread. If regular ones use scissors to cut into 3 pieces. Place these on top of the peanut butter and place on a cookie sheet and place in toaster over on broil. Watch closely as they can burn easily and cook until tops are golden. Serve warm. 


0 Comments

Beignets are on the menu

12/9/2014

0 Comments

 
Made these yesterday for my girlfriend Sherry & I. We had cafe' au lait and these light & fluffy beignets. Despite what people may think making beignets are not hard to make. The hardest thing to do is wait. So give this recipe a try.
Picture

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in a small dish. While yeast mixture is setting for 10 minutes and starts to foam, place beaten egg, salt and evaporated milk in large bowl or stand mixer. Beat these ingredients until combined.  Place dough hook on mixer. You can do this all by hand if you don't have a stand mixer.   When yeast has become frothy, about 5 -10  minutes,  add  to the egg mixture. Mix on low speed,  add half of the flour until it starts to come together at this point add the shortening. When the shortening is blended in add the remaining flour, a little at a time until dough is just slightly  sticky. Place dough on a floured surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large bowl, loosely cover and let rise in a warm area.

After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a  sharp knife cut into squares or "fingers"  Let those rise for 40 minutes in a warm place, Can be placed in a barely warm oven. I usually can't wait and fry them them BUT if you can wait they will be more airy.

When the Beignets have risen, I use a Fry Daddy to cook mine but you can heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to crowed them or  deflate them. I turn them after just a few seconds so that the will stay if you wait too long they tend to want to stay on one side. When they are golden brown on one side turn them over until golden brown on the other side. They cook fairly quickly so don't walk away.  Remove and place on paper towel lined plates to drain. While hot  sprinkled with plenty of powdered sugar. You have to serve them with with Cafe au Lait. (Will share in another post)
0 Comments

    Archives

    September 2017
    January 2016
    December 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    November 2013
    October 2013
    July 2013
    January 2013
    December 2012
    March 2012
    February 2012
    December 2011

    Author

    My name is Stephanie Thomas. I am a Louisiana girl who has transplanted to Indiana. I LOVE to cook, take photos, raise chickens, ride motorcycles, a quilter and did I mention cook?  I have cooked in my friends cafe's and for church events.  I have a 20 gallon pot of jambalaya that I have used to cook for our party that we have every year for our friends. I enjoy cooking for our family and friends.

    Categories

    All
    Breads
    Breakfast
    Cakes
    Canning
    Casserole
    Crafting
    Desserts
    Dips & Spreads
    Entree
    Just Me
    Meal In It Self
    Mexican
    Old Recipes Card Or Clippings
    Pies
    Quilt Square
    Recipes
    Sandwickes
    Sewing
    Smart Tips
    Snack
    Soup

Powered by Create your own unique website with customizable templates.
  • Home
  • Family Photo's
  • Blog
  • Contact
  • Photos of Friends
  • Recipes
  • Misc Photo's