Text 11894, 157 rader
Skriven 2014-04-08 11:34:00 av Dave Drum (75183.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Frim Fram Sauce #3
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear Upside-Down Cake
 Categories: Cakes, Desserts, Fruits, Dairy
      Yield: 7 servings
 
      9 tb Unsalted butter; room temp,
           - divided, + more
    3/4 c  + 3 tb unbleached
           - all-purpose flour
      3 tb Coarse yellow cornmeal
  1 1/2 ts Baking powder
    1/4 ts Kosher salt
      1 c  Sugar; divided
      2 md Pears
      1 ts Vanilla extract
      2 lg Eggs; separated
    1/2 c  Whole milk
           Whipped cream or caramel
           - gelato; (opt)
 
  Special equipment: An 8" diameter round cake pan with 2"
  high sides
  
  Preheat oven to 350øF/175øC. 

 Butter pan; line bottom with a parchment-paper round.
  Whisk flour, cornmeal, baking powder, and salt in a small
  bowl. Stir 1/4 cup sugar and 2 tablespoons water in a
  small saucepan over medium-low heat until sugar dissolves.
  Increase heat to medium-high. Boil syrup without stirring,
  occasionally swirling pan and brushing down sides with a
  wet pastry brush, until sugar turns dark amber, 8-10
  minutes. Remove pan from heat; add 1 tablespoon butter
  (caramel will bubble vigorously) and whisk until smooth.
  Pour caramel into prepared cake pan and swirl to coat
  bottom.
  
  Peel, halve, and core the pears. Place flat on a work
  surface and cut lengthwise into 1/8" thick slices. Layer
  slices over caramel, flat side down, overlapping as
  needed.
  
  Mix remaining 3/4 cup sugar, 8 tablespoons butter, and
  vanilla in a large bowl. Using an electric mixer, beat on
  medium speed until light and fluffy, about 3 minutes. Add
  yolks one at a time, beating to blend between additions
  and occasionally scraping bowl. Beat in flour mixture in 3
  additions, alternating with milk in 2 additions, beginning
  and ending with flour mixture.
  
  Using clean, dry beaters, beat egg whites on low speed in
  a medium bowl until frothy. Increase the speed to medium
  and continue to beat until whites form soft peaks. Fold
  about 1/4 of the whites into cake batter. Add in remaining
  whites; gently fold just to blend. Pour batter over pears
  in pan; smooth top.
  
  Bake cake, rotating pan halfway through, until top is
  golden brown and a tester inserted into the center comes
  out with a few small moist crumbs attached, about 1 hour.
  Let cool in pan on a wire rack for 30 minutes. Run a thin
  knife around inside of pan to release cake.
  
  DO AHEAD: Can be made 1 day ahead. Store airtight at room
  temperature.
  
  Invert cake onto a plate; remove parchment paper. Serve
  warm or at room temperature with whipped cream or caramel
  gelato, if desired.
  
  by Karen DeMasco
  
  Bon Appétit | November 2011
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 27 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini-Pecan Cake With Cream Cheese Frosting
 Categories: Desserts, Cakes, Squash, Cheese
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
           Oil spray
  1 1/2 c  All purpose flour
  1 1/2 ts Baking powder
      1 ts Coarse kosher salt
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
    3/4 c  Olive oil (not
           - extra-virgin)
      1 c  (packed) golden brown sugar
      3 lg Eggs
      1 ts Vanilla extract
  1 1/2 c  Coarse grated zucchini
    3/4 c  Chopped pecans

MMMMM--------------------------FROSTING-------------------------------
      4 oz Philadelphia brand cream
           Cheese; room temp
      3 tb Unsalted butter; room temp
    3/4 c  Powdered sugar
    1/2 ts Vanilla extract
    1/2 ts Ground cinnamon
 
  Carrot cake was the inspiration for this delicious dessert.
  Grated zucchini, which makes the cake extra-moist, takes the
  place of the carrots.
  
  For cake: Position rack in center of oven and preheat to
  350øF/175øC. Line 9" diameter cake pan with 2" high sides
  with parchment paper. Coat parchment paper with nonstick
  spray.
  
  Whisk flour, baking powder, coarse salt, cinnamon, ginger,
  and nutmeg in medium bowl to blend well. Whisk oil, sugar,
  eggs, and vanilla in large bowl to blend well; fold in flour
  mixture, then grated zucchini and pecans. Transfer cake
  batter to prepared pan.
  
  Bake cake until tester inserted into center comes out clean,
  about 45 minutes. Cool cake completely in pan on rack, about
  1 hour. Cut around sides of pan to loosen. Turn cake out
  onto platter; peel off parchment paper.
  
  For frosting: Using electric mixer, beat cream cheese and
  butter in medium bowl until blended. Beat in sugar, vanilla,
  and cinnamon. Spread frosting thickly over top of cake.
  
  DO AHEAD: Can be made 1 day ahead. Cover and chill.
  
  Cut cake into wedges and serve.
  
  by Ian Knauer
  
  Bon Appétit | August 2010
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 27 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... He is a slef-made man and worships his creator -- John Bright
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)