Archive for category Cakes/Desserts
Mango Flan
Posted by JasonQ in Cakes/Desserts on August 11th, 2010
I really like flan, so I decided to look around for an interesting recipe for it. This is what I found over at ecurry.com
Ingredients:
- 2 Eggs
- 3/4 Cup Whole Milk
- 1/2 Cup Condensed Milk (can be substituted with 1/2 Cup Milk + 1/2 Cup Sugar)
- 3/4 Cup Mango Puree
- 1 Tablespoon Lemon zest
- 1 Tablespoon pure Vanilla Extract
For Caramel:
- 1/4 Cup Sugar
- 1 Teaspoon Butter
- 1/2 Teaspoon Lime Juice (Optional)
Preparation:
Making the Caramel:
Lightly coat the baking dish with butter.
Place the sugar and lemon juice in a heavy saucepan. Put on medium-low heat and boil until the color becomes a clear golden brown; occasionally swirl the saucepan over the heat. When it has reached the golden color, immediately pour this caramel into the baking dish that you’ll be baking the flan in. Completely cover the bottom and a bit of the sides of this baking dish. Set aside.
If you want small individual servings of the flan, pour the caramel in the small baking dishes or ramekins.
Making the Flan:Preheat oven to 350°F.
Peel and cut the mangoes into pieces. Use a blender to purée the pieces. Put this purée through a sieve to separate and remove the fibers. Set the mango purée aside.
In a blender, add Eggs, Condensed Milk, Milk, Lemon zest, Vanilla Extract & Mango Puree & blend to a smooth consistency. Pass this milk mixture through a sieve into another large mixing bowl. Whisk till there are no streaky colors.
Pour this flan mixture into the baking dish. Cover the dish with a foil tightly or a lid. Place the baking dish into a larger baking pan. Carefully add hot water to that pan, until the water reaches about half-way up the sides of the flan baking dish, making sure no water will enter the dish.
Place the pan into the oven, and bake for about an hour. After 1 hour, check for doneness by inserting a dinner knife or a toothpick into the center of the flan. If it doesn’t come out clean, bake for about 10 or 15 minutes more, checking every few minutes.
Cooling the Flan:When done, remove the flan baking dish to cool on a wire rack. When the flan has cooled down completely, place in the refrigerator & chill for a few hours before getting to serve.
Getting Ready to Serve:When you’re ready to serve it, make the dish sit on a slightly hot bath for a couple of minutes; this will melt the caramel.
Make sure you pick a plate to turn it over that is bigger than the diameter of the Flan. Also keep in mind that there will be a lot of Caramel Juice.
Then run a dinner knife all around the sides, to loosen it. Then place a large platter over it, and flip it over. Carefully lift the baking dish up.
Serve with Mango Slices & Cream if you want.
Caramelized Bananas
Posted by JasonQ in Cakes/Desserts on March 27th, 2010
- 4 large bananas, sliced diagonally
- 4 Tbsp sugar
- 4 Tbsp butter
Sprinkle sugar into large non-stick pan and melt over medium heat. When sugar has melted, turn heat to high and cook to a golden brown. Stir in butter and bananas. Cook for about 1-2 minutes until bananas are just tender. Serve immediately.
Snowballs
Posted by JasonQ in Cakes/Desserts on December 20th, 2009
- 1 1/2 cups melted butter (3 sticks)
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3 1/2 cups flour
- pecan halves and whole pitted dates, one of each for every cookie
Preheat oven to 350F. Melt butter, mix in powdered sugar, vanilla, salt, and flour. Form dough into walnut sized balls. Roll balls around a whole pitted date. Top each cookie with a pecan half. Place on ungreased cookie sheet. Bake at 350F for 10 min.
Chocolate Velvet Cheesecake
Posted by JasonQ in Cakes/Desserts on November 7th, 2009
- 1 cup vanilla wafer crumbs
- 1/2 cup chopped pecans
- 5 tablespoons granulated sugar, divided use
- 1/4 cup butter or margarine, melted
- 16 ounces cream cheese, softened
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 cup semisweet chocolate chips, melted
- 3 tablespoons amaretto liqueur
- 2 cups sour cream 2 tablespoons granulated sugar
Combine vanilla wafer crumbs, chopped pecans, 3 tablespoons sugar, and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes.
Combine softened cream cheese and brown sugar; mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted semisweet chocolate chips and amaretto liqueur; pour over the crust. Bake at 325°F (160°C) for 35 minutes. Combine sour cream and remaining sugar; carefully spread over the cheesecake. Return to the oven and bake at 425°F (220°C) for 10 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
Crunchy Pecan-Apple Pie
Posted by JasonQ in Cakes/Desserts on October 23rd, 2009
- 3 Tbsp butter, divided
- 3 Granny Smith apples, peeled, sliced thinly
- 2 Golden Delicious apples, peed, sliced thinly
- 4 cups Post Selects Great Grains, Raisins, Date, & Pecans cereal, divided
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 9″ frozen deep-dish pie crust, thawed
Preheat oven to 350F. Melt 1 Tbsp butter in a large skillet on medium heat. Add apples; toss to coat. Cover with lid;cook 6-8 min or until apples are tender, stirring frequently. Add 2 cups of the cereal, sugar, and cinnamon to apples; mix lightly. Spoon into pie crust, leveling top with back of spoon. Cover with remaining 2 cups cereal. Melt remaining 2 Tbsp butter, drizzle over cereal. Bake 45 min or until crust and top of pie are lightly browned, covering loosely with foil after 30 min.
Plátanos en almibar
Posted by JasonQ in Cakes/Desserts on October 13th, 2009
- 4 ripe plantains (Use very ripe plantains – more orange in color with a few black spots.)
- 1/2 cup of butter
- 2 cups sugar
- 1 cup of water
- 2/3 cup cooking wine
- 1/2 teaspoonful vanilla extract
- 2 cinnamon sticks
Peel the plantains and cut them in half and then cut each half in 4 lengthwise slices. Sautée the plantains in butter Add the remaining ingredients and cook over medium heat, covered for about 15 minutes or so. Serve hot in its own gravy.
Rasgulla
Posted by JasonQ in Cakes/Desserts on October 10th, 2009
- 500mL Milk
- 2 tsp Refined Flour (Maida)
- 1/4 tsp Lemon Juice
- 1 cup Sugar
- 1 cup Water
- 4-5 drops Rosewater essence
Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called “chenna”. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose wateressence.
Chocolate Orange Supreme Cheesecake
Posted by JasonQ in Cakes/Desserts on October 7th, 2009
- 1 cup chocolate wafer crumbs
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter or margarine, melted
- 4 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips melted
- 2 tablespoons orange liqueur
- 1/2 teaspoon grated orange peel
Combine chocolate wafer crumbs, cinnamon, and melted butter; press onto the bottom of a 9′ springform pan. Bake at 325°F (160°C) for 10 minutes.
In a bowl, combine softened cream cheese and sugar; mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Reserve 3 cups of the batter. Blend melted semisweet chocolate chips in to remaining batter.
Stir orange liqueur and grated orange peel into the reserved batter. Pour the chocolate batter over the crust. Bake at 350°F (175°C) for 30 minutes. Reduce the oven temperature to 325°F (160°C), then spoon the remaining batter over the chocolate batter and continue baking for 30 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
Couscous with Dates, Cinnamon, and Toasted Almonds
Posted by JasonQ in Breakfast, Cakes/Desserts on September 26th, 2009
- 2 Cups Water
- 1 Cup Milk
- 1/4 tsp Salt, to taste
- 1 Cup Couscous
- 1/4 tsp Cinnamon
- 8 Dates, pitted and chopped
- 1/4 Cup Toasted Almonds
- Butter, Milk, Yogurt, and/or Honey to garnish
Combine the water and milk in a saucepan with the salt and bring to a boil.
Stir in the couscous, cinnamon, and dates. Stir for 30 seconds, and remove from heat. Cover and let stand until liquid is absorbed, about 5 minutes.
Mix in nuts, and any other garnishes you wish. Serve.