Mothers day desserts?!
Does anyone have an easy cake recipe ir something!? Please nother difacultWww@FoodAQ@Com
Answers:
*Strawberry and mascarpone cream sponge
Takes: 1 hr 15 mins
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs, beaten
225g (8oz) self-raising flour
1tbsp milk
3tbsp strawberry jam, sieved
2tsp lemon juice
150g (6oz) strawberries
142ml carton double cream
125g (5oz) mascarpone cheese
Icing sugar, to dust
Few halved strawberries, to decorate
1!. Place the butter and sugar in a large bowl and beat until pale and creamy!. Beat in the eggs, a spoonful at a time!. Add a little flour if the mixture begins to curdle!. Fold in the rest of the flour and milk!.
2!. Divide mixture between 2 greased, lined 20cm (8in) round loose-based cake tins!. Level the surface!. Bake in a preheated oven at 180°C, 350°F, Gas 4 for 20-25 mins until risen, golden and firm to the touch!.
3!. Cool the cakes in the tins for 5 mins, then turn out on to a cooling rack!. Leave to cool completely!. Mix together the sieved jam and lemon juice!. Hull and slice the strawberries; stir gently into the jam mixture!.
4!. Slowly beat the cream into the mascarpone cheese!. Spread the mixture over one of the sponges and top with the fruit mix and the other sponge!. Dust with icing sugar; decorate with halved strawberries!.
*Lemon roulade with fresh raspberries
3 large eggs, separated
175g/6oz caster sugar
50g/2oz plain flour, sifted
15g/1/2oz cornflour, sifted
Grated rind of 2 lemons
-For the filling:
100ml/31/2fl oz whipping cream
75ml/21/2fl oz fromage frais
150g/51/2oz fresh raspberries
To decorate:
Fresh fruit (such as redcurrants)
Icing sugar, for dusting
1!. Preheat the oven to Gas 6/200oC/ 400oF!. Whisk the egg yolks and caster sugar in a bowl until well combined!. Fold in the plain flour, cornflour and lemon rind!. Whisk the egg whites until stiff and fold into the lemon mixture!.
2!. Pour the mixture into a baking tray, which has been lined with silicon paper, and smooth over the surface!. Cook for 7-10 mins or until golden!.
3!. Remove the tray from the oven and turn out the roulade on to some greaseproof paper, which has been dusted with icing sugar!. Cover with a clean cloth and leave to cool!.
4!. In a bowl, whip the cream until thick and fold in the fromage frais!. Then, with a palette knife, spread evenly on to the roulade!. Arrange the raspberries on top, trim the edges neatly and carefully roll up the roulade, using greaseproof paper to help!.
5!. Decorate the roulade with fresh fruit and dust with icing sugar!.
*Cherry-Chocolate Heart
1 (15-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry filling and topping
Allow both crust pouches to stand at room temperature 15 to 20 minutes!. Remove one crust from pouch; unfold!. Press out fold lines!.
If crust cracks, wet fingers and push edges together!. Sprinkle 1 teaspoon flour over crust!. Turn crust, floured side down, on ungreased cookie sheet!. Using paper pattern as guide, cut crust into heart shape!.* Generously prick heart crust with fork!. Bake in a preheated 450*F oven 9 to 11 minutes, or until lightly browned!. Let cool!. Repeat with the remaining crust!.
Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth!. Add whipping cream and beat until thickened!.
To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge!. Carefully spread half of cream cheese mixture over hot fudge!. Spoon 2/3 of the cherry filling over cream cheese!. Spread second crust with remaining hot fudge and place over filling!. Carefully spread with remaining cream cheese mixture!. Spoon remaining cherry filling about 1-inch from edge!. Refrigerate until serving time!. Store any remaining torte in refrigerator!.
Makes 8 to 10 servings!.
#Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2-inches high and 10-inches wide!.
*Rustic California Walnut Torte
http://www!.cooksrecipes!.com/dessert/rust!.!.!.
*Petit Pain Au Chocolate
http://www!.cooksrecipes!.com/dessert/peti!.!.!.
*Raspberry biscuit towers
200ml/7fl oz double cream
1 packet thin shortbread-style biscuits
150g punnet raspberries
Icing sugar, for dusting
1!. Tip the double cream into a bowl and, using a balloon whisk, whip the cream until it is thick!.
2!. Spread a layer of cream on to four of the (biscuits), add a layer of raspberries, then pop another biscuit on top followed by more cream and raspberries and one more biscuit on top!.
3!. Dust with icing sugar and serve with a raspberry on top of each tower!.
http://www!.goodtoknow!.co!.uk/food/137532/!.!.!.
ENJOY :-)Www@FoodAQ@Com
Takes: 1 hr 15 mins
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs, beaten
225g (8oz) self-raising flour
1tbsp milk
3tbsp strawberry jam, sieved
2tsp lemon juice
150g (6oz) strawberries
142ml carton double cream
125g (5oz) mascarpone cheese
Icing sugar, to dust
Few halved strawberries, to decorate
1!. Place the butter and sugar in a large bowl and beat until pale and creamy!. Beat in the eggs, a spoonful at a time!. Add a little flour if the mixture begins to curdle!. Fold in the rest of the flour and milk!.
2!. Divide mixture between 2 greased, lined 20cm (8in) round loose-based cake tins!. Level the surface!. Bake in a preheated oven at 180°C, 350°F, Gas 4 for 20-25 mins until risen, golden and firm to the touch!.
3!. Cool the cakes in the tins for 5 mins, then turn out on to a cooling rack!. Leave to cool completely!. Mix together the sieved jam and lemon juice!. Hull and slice the strawberries; stir gently into the jam mixture!.
4!. Slowly beat the cream into the mascarpone cheese!. Spread the mixture over one of the sponges and top with the fruit mix and the other sponge!. Dust with icing sugar; decorate with halved strawberries!.
*Lemon roulade with fresh raspberries
3 large eggs, separated
175g/6oz caster sugar
50g/2oz plain flour, sifted
15g/1/2oz cornflour, sifted
Grated rind of 2 lemons
-For the filling:
100ml/31/2fl oz whipping cream
75ml/21/2fl oz fromage frais
150g/51/2oz fresh raspberries
To decorate:
Fresh fruit (such as redcurrants)
Icing sugar, for dusting
1!. Preheat the oven to Gas 6/200oC/ 400oF!. Whisk the egg yolks and caster sugar in a bowl until well combined!. Fold in the plain flour, cornflour and lemon rind!. Whisk the egg whites until stiff and fold into the lemon mixture!.
2!. Pour the mixture into a baking tray, which has been lined with silicon paper, and smooth over the surface!. Cook for 7-10 mins or until golden!.
3!. Remove the tray from the oven and turn out the roulade on to some greaseproof paper, which has been dusted with icing sugar!. Cover with a clean cloth and leave to cool!.
4!. In a bowl, whip the cream until thick and fold in the fromage frais!. Then, with a palette knife, spread evenly on to the roulade!. Arrange the raspberries on top, trim the edges neatly and carefully roll up the roulade, using greaseproof paper to help!.
5!. Decorate the roulade with fresh fruit and dust with icing sugar!.
*Cherry-Chocolate Heart
1 (15-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry filling and topping
Allow both crust pouches to stand at room temperature 15 to 20 minutes!. Remove one crust from pouch; unfold!. Press out fold lines!.
If crust cracks, wet fingers and push edges together!. Sprinkle 1 teaspoon flour over crust!. Turn crust, floured side down, on ungreased cookie sheet!. Using paper pattern as guide, cut crust into heart shape!.* Generously prick heart crust with fork!. Bake in a preheated 450*F oven 9 to 11 minutes, or until lightly browned!. Let cool!. Repeat with the remaining crust!.
Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth!. Add whipping cream and beat until thickened!.
To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge!. Carefully spread half of cream cheese mixture over hot fudge!. Spoon 2/3 of the cherry filling over cream cheese!. Spread second crust with remaining hot fudge and place over filling!. Carefully spread with remaining cream cheese mixture!. Spoon remaining cherry filling about 1-inch from edge!. Refrigerate until serving time!. Store any remaining torte in refrigerator!.
Makes 8 to 10 servings!.
#Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2-inches high and 10-inches wide!.
*Rustic California Walnut Torte
http://www!.cooksrecipes!.com/dessert/rust!.!.!.
*Petit Pain Au Chocolate
http://www!.cooksrecipes!.com/dessert/peti!.!.!.
*Raspberry biscuit towers
200ml/7fl oz double cream
1 packet thin shortbread-style biscuits
150g punnet raspberries
Icing sugar, for dusting
1!. Tip the double cream into a bowl and, using a balloon whisk, whip the cream until it is thick!.
2!. Spread a layer of cream on to four of the (biscuits), add a layer of raspberries, then pop another biscuit on top followed by more cream and raspberries and one more biscuit on top!.
3!. Dust with icing sugar and serve with a raspberry on top of each tower!.
http://www!.goodtoknow!.co!.uk/food/137532/!.!.!.
ENJOY :-)Www@FoodAQ@Com
I have moade this for years!. It is quick and light and very tasty!.
Sunshine Cake
ingredients:
1 (18!.25 ounce) package moist yellow cake mix
4 eggs
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice
DIRECTIONS
Beat the eggs, and add them to the boxed cake mix!. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit!. Pour the batter into a greased and floured 9 x 13 inch pan!.
Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C)!. Cool on wire rack!.
While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices!. Set frosting in refrigerator to set!. Frost when cake has thoroughly cooled!.Www@FoodAQ@Com
Sunshine Cake
ingredients:
1 (18!.25 ounce) package moist yellow cake mix
4 eggs
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice
DIRECTIONS
Beat the eggs, and add them to the boxed cake mix!. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit!. Pour the batter into a greased and floured 9 x 13 inch pan!.
Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C)!. Cool on wire rack!.
While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices!. Set frosting in refrigerator to set!. Frost when cake has thoroughly cooled!.Www@FoodAQ@Com
I Love You Mother Cake
1/2 c!. shortening
1 1/2 c!. sugar
2 eggs
2 tbsp!. cocoa
2 oz!. red food coloring
1 tsp!. salt
1 tsp!. vanilla
1 c!. buttermilk
2 1/2 c!. cake flour
1 1/2 tsp!. baking soda
1 tbsp!. vinegar
Cream shortening and sugar!. Add eggs!. Make a paste of the cocoa and red food coloring and add it to the shortening mixture!. Mix together the salt, vanilla, buttermilk and vinegar; set aside!. Combine the cake flour and baking soda and set aside!.
Mix the buttermilk mixture and the cake flour mixture alternately to the shortening mixture by gently folding them into the batter!. Do Not Overbeat! Bake at 350 degrees for 30 minutes!. Cool and ice with Red Velvet Frosting!.
RED VELVET FROSTING:
5 tbsp!. flour
1 c!. milk
1 c!. butter
1 c!. sugar
1 tbsp!. vanilla
Cook the flour and milk, stirring constantly, until of mashed potato consistency - Cool Thoroughly! Mix the butter, sugar and vanilla and set aside!.
Add the thoroughly - cooled flour mixture to the butter mixture, beating on high setting on mixer, until sugar is dissolved!. (Taste to make sure sugar is dissolved!.)Www@FoodAQ@Com
1/2 c!. shortening
1 1/2 c!. sugar
2 eggs
2 tbsp!. cocoa
2 oz!. red food coloring
1 tsp!. salt
1 tsp!. vanilla
1 c!. buttermilk
2 1/2 c!. cake flour
1 1/2 tsp!. baking soda
1 tbsp!. vinegar
Cream shortening and sugar!. Add eggs!. Make a paste of the cocoa and red food coloring and add it to the shortening mixture!. Mix together the salt, vanilla, buttermilk and vinegar; set aside!. Combine the cake flour and baking soda and set aside!.
Mix the buttermilk mixture and the cake flour mixture alternately to the shortening mixture by gently folding them into the batter!. Do Not Overbeat! Bake at 350 degrees for 30 minutes!. Cool and ice with Red Velvet Frosting!.
RED VELVET FROSTING:
5 tbsp!. flour
1 c!. milk
1 c!. butter
1 c!. sugar
1 tbsp!. vanilla
Cook the flour and milk, stirring constantly, until of mashed potato consistency - Cool Thoroughly! Mix the butter, sugar and vanilla and set aside!.
Add the thoroughly - cooled flour mixture to the butter mixture, beating on high setting on mixer, until sugar is dissolved!. (Taste to make sure sugar is dissolved!.)Www@FoodAQ@Com
This is one of the easiest cake recipes I know, and its yummy too!.
PINEAPPLE DUMP CAKE
2 c!. flour
2 eggs
2 c!. sugar
1/2 c!. nuts (optional)
16 oz!. undrained crushed pineapple
1 tsp!. vanilla
2 tsp!. baking soda
FROSTING:
8 oz!. cream cheese
1 c!. xxx sugar
1/2 c!. butter
Dump all cake ingredients in bowl!. Mix well!. Bake in ungreased 9 x 13 inch pan for 30 to 35 minutes at 350 degrees!. Beat frosting ingredients till creamy!. Frost cake right out of the oven!.
You can also use a dry yellow cake mix instead!. then just use the pineapple, adda can cherry if you want, a few sprinkles of coconut, and some nuts too!.Www@FoodAQ@Com
PINEAPPLE DUMP CAKE
2 c!. flour
2 eggs
2 c!. sugar
1/2 c!. nuts (optional)
16 oz!. undrained crushed pineapple
1 tsp!. vanilla
2 tsp!. baking soda
FROSTING:
8 oz!. cream cheese
1 c!. xxx sugar
1/2 c!. butter
Dump all cake ingredients in bowl!. Mix well!. Bake in ungreased 9 x 13 inch pan for 30 to 35 minutes at 350 degrees!. Beat frosting ingredients till creamy!. Frost cake right out of the oven!.
You can also use a dry yellow cake mix instead!. then just use the pineapple, adda can cherry if you want, a few sprinkles of coconut, and some nuts too!.Www@FoodAQ@Com
Take a strawberry cake mix and make it in a bundt pan!. It makes it look so pretty!. Make a glaze out of powdered sugar and couple of teaspoons of hot water to a glaze consistancy!. Top with sliced strawberries on top and around the plate with mint leaves!. So pretty and soo easy!Www@FoodAQ@Com
hmm, cheesecake maybe!?
http://blogchef!.net/new-york-cheesecake-!.!.!.
or maybe blueberry bread!.!.!.
http://blogchef!.net/blueberry-bread-reci!.!.!.Www@FoodAQ@Com
http://blogchef!.net/new-york-cheesecake-!.!.!.
or maybe blueberry bread!.!.!.
http://blogchef!.net/blueberry-bread-reci!.!.!.Www@FoodAQ@Com