1. Praline (Pecan) cheesecake
A Luther staff room favorite from The Joy of Cheesecake (given by Uncle Laurie)
9" springiform pan
350 F
Crust: 1 1/4 c. graham wafer crumbs
1/4 c chopped pecans
1/4 c white sugar
6 T melted margarine/butter
Chill 10 minutes in freezer until set
In large bowl, beat together:
3 x 8oz cream cheese, room temperature
1 c brown sugar
2 T flour
3 eggs
1 t vanilla
1/3 c chopped pecans.
Pour into lined, greased and floured tin.
Bake 50 minutes.
Open the oven door, but do not remove until cooled to room temperature.
Modified to approach KETO friendly
1 1/2 c finely processed pecans
2 T melted butter
Omit crumbs and sugar.
Bake at 400 for 6 minutes (not more even if pale as will bake further), then cool and reduce oven to 350F.
Cream cheese, eggs, and vanilla together. Reduce brown sugar to 1/2 cup, add pecans, and use 2T almond flour.
2. Queen Elizabeth cake
IGA.net
serves 8-12
45 minutes: 20 to make + 25 to cook
9"springform pan or 8" pyrex baking dish, bottom lined with parchment paper and greased and floured sides
350F
1 c chopped pitted dates
1 c water
1/2 t baking soda
1 1/2 c flour
1 t baking powder
1 pinch salt
1/2 softened unsalted butter
1/2 c brown sugar
1 t vanilla extract
1 egg
1/2 c toasted chopped walnuts
Place dates, water and soda in saucepan and simmer for 3 minutes once boiling. Cool.
Blend flour, powder and salt together in a bowl. In a second bowl, cream butter, brown sugar and vanilla with mixer. Add egg and beat until smooth. Alternated add in dry then dat mixture on low speed. Add nuts and mix gently. Pour into pan.
Bake for 20-25 minutes.
FROSTING
Preheat broiler on low.
1/3 c 35% cream
1/3 c butter
1 c brown sugar
1 c shredded unsweetened coconut
Bring all ingredients to a boil in saucepan, while stirring. Simmer for two minutes.
Spread icing on still warm cake and place under broiler for 2-3 minutes, until frosting is lightly golden brown.
Serve warm, as Queen Elizabeth prefers.
3. Sponge cake with mocha icing and toasted almonds
Mocha Frosting
From Mom
Roast 1 cup sliced almonds in the middle of the oven for 5-7 minutes at 350 degrees. Let cool.
Mix up 1 double package of Dream Whip or 1 (250 ml) carton of Nutriwhip as directed. (Lately I have been using 1 tub of Cool whip to save time.)
Add:
1 cup icing sugar
2 tbsp cocoa
1 tsp instant coffee granules
1 tsp vanilla
(I usually mix the coffee granules with a wee bit of hot water to dissolve.)
This should cover one Angel Food cake. Sprinkle over top and sides. Keep in fridge.
4.
Pastel de Tres Leches
Martha Stewart - Cinco de Mayo
serves 12
350F
Generously butter a 9-by-13-inch glass baking pan.
1 stick butter (8 tablespoons), melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup all-purpose flour
2 1/2 cups milk
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 fresh coconut (approximately 300g dried; consider soaking)
2 cups heavy cream
Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish
In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in
1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three "eyes" of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
When ready to serve the cake, take out for at least one hour. Whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.
Cook's Notes
The most time-consuming step is making the coconut curls; in a pinch you can use store-bought shaved coconut.
5. Fruitcake
6. Carrot Pudding with hard icing