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Strawberry Mousse Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:58:01

Strawberry Mousse Cake

Servings: 10


Ingredients:
1 x --------sponge cake---------
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 ts Grated lemon rind
1 ts Vanilla
1/2 c All purpose flour
1 x Pinch salt
1 x --strawberry yogurt mousse--
1 ea ------------------------
1 1/2 ea Env unflavoured gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 tb Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
1 x -----------syrup------------
3 tb Water
3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur
1 x -cream frosting and garnish-
1 ea ------------------------
2 c Stawberries
1 1/2 c Whipping cream
2 tb Granulated sugar




Instructions:
CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two.

 

Heath Bar Brunch Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:58:33

Heath Bar Brunch Cake

Servings: 16


Ingredients:
1/2 c Butter
1 Egg, slightly beaten
1 1/2 c Light brown sugar, packed
1 ts Vanilla
1/2 c Sugar
2 1-1/8oz Heath Bars, finely
2 c Flour, sifted
- crushed (chilled)
1/4 ts Salt
3/4 c Pecans, finely chopped
1 c Buttermilk
6 1-1/8oz Heath Bars, finely
1 ts Baking soda
- crushed (chilled)
1/8 ts Salt




Instructions:
Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.

 

Rum Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:59:07

Rum Cake

Servings: 12


Ingredients:

1 Yellow cake mix
1 pk Instant vanilla pudding
1 c Milk
4 Eggs
1/2 c Cooking oil
Rum
1 c Chopped walnuts
3/4 c Margarine
3/4 c Sugar





Instructions:
Mix together: Cake mix, pudding, milk, eggs, oil, 1
oz. + 1 t. rum. Then add nuts that have been shook in
a bag with 2 t. four

Bake at 325 degrees in greased and floured bundt pan
for 55 minutes.

5 minutes before cake is done: In small sauce pan
bring to boil margarine, sugar and 1/4 c. rum. Spoon
over hot cake.

Cool 2 hours and dump out.

 

Key Largo Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:59:35

Key Largo Cake

Servings: 16


Ingredients:
------------------------------------CAKE------------------------------------
3 oz Mixed fruit jello 1/2 ts Baking soda
1 1/3 c Sugar 5 Eggs
2 c Flour 1 1/4 c Cooking oil
1/2 ts Salt 3/4 c Key Largo liqueur *
1 ts Baking powder

-----------------------------------GLAZE-----------------------------------
1/2 c Powdered sugar 1/2 c Key Largo Liqueur *

----------------------------------TOPPING----------------------------------
12 oz Cool Whip 1 cn Mixed tropical fruit, drain

* any tropical flavored liqueur



Instructions:
Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder,
flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur.
Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 - 30
minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a can of mixed tropical fruit, well drained.

 

Snicker Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:00:06

Snicker Cake

Servings: 10


Ingredients:
1 pk Cake mix, German Chocolate
1/3 c Milk
1/2 c Butter
1 c Chocolate chipe
14 oz Caramels, unwrap first
1 c Nut, chopped




Instructions:
Mix cake as directed on package. Pour 1/2 of batter in 9 x 13" greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream.

 

Pineapple Upside-Down Cake

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:00:42

Pineapple Upside-Down Cake

Servings: 6


Ingredients:
2/3 c Granulated sugar
1/4 ts Salt
3/4 c Unsalted butter
1 1/2 c Flour
1 ts Vanilla
1 c Yellow cornmeal
1/4 ts Ground nutmeg or mace
1/3 c Madeira
2 Eggs
1 lb Pineapple; peeled
2 Egg yolks
- cut into 1/2" thick slices
1 1/2 c Milk
- core removed
2 ts Baking powder
3/4 c Dark brown sugar, packed




Instructions:
PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving.

 

Orange Pineapple Praline Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:01:18

Orange Pineapple Praline Cake

Servings: 10


Ingredients:
1 pk Yellow cake mix w/pudding
1 cn 3 1/2 oz sweetened coconut
2 Eggs
1/2 c Light brown sugar, packed
Orange juice 1/2
c Chopped pecans or walnuts
2 tb Grated orange peel
1/4 c Butter, melted
1 cn 20 oz well drained canned
2 c Heavy cream
-crushed pineapple-reserve 6
Maraschino cherries w/stems
-juice




Instructions:
1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside.

2. Prepare the yellow cake mix as the package directs using the 2 eggs and
substituting orange juice for water listed in the directions. Stir in
grated orange peel into the cake batter; turn one-fourth of the cake batter
into each pan; using a spoon, spread each half with half of the pineapple.
Spoon the remaining batter over the pineapple and place cake pans on the
center rack in the oven and bake for 30- 35 minutes or until surface
sprinkgs back when gently pressed with fingertip.

3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar
and nuts with melted butter. At the end of the baking time, remove the
layers from the oven. Spoon the praline mixture onto the surface of one
layer; return to the oven to bake for 10 minutes longer. Let the second
layer cool slightly in pan and then transfer to a wire rack to cool
completely.

4. Remove praline layer from oven. Cool slighly. Place a piece of foil
about 12 inches square on the wire rack. Carefully transfer to foil on the
rack to cool completely. If praline mixture falls off cake, sprinkle back
on. Put heavy cream in a small bowl.

5. Beat cream on high until stiff peaks hold when beaters are lifted. Place
plain layer on platter; spread with half the cream. Add the praline-topped
layer. Frost sides with remaining whipped cream; pipe rosettes on top and
place cherries in the center of each rosette. Refrigerate until ready to
serve.
Serves: 10-12

 

Hershey Bar Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:01:58

Hershey Bar Cake

Servings: 1


Ingredients:
8 Plain Hershey bars 3
1/2 c Flour
15 1/2 oz Hershey syrup
1 c Buttermilk
2 c Sugar
1/2 ts Soda
2 Sticks oleo
1 c Chopped pecans
4 Eggs
1 ts Vanilla


Instructions:
Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350.

 

Peanut Butter-Fudge Marble Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:03:10

Peanut Butter-Fudge Marble Cake

Servings: 12


Ingredients:
1 pk Fudge Marble Cake Mix; (
2 tb Vegetable Oil; Divided
-18.25 to 19.75 Oz)
Water
3 lg Eggs
1 c Peanut Butter Chips; Reese s
1/3 c Vegetable Oil: PLUS




Instructions:
Preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. Prepare the cake batters according to the package directions using the eggs, 1/3 cup of oil and water. In the top of a double boiler, over hot NOT boiling water, melt the peanut butter chips with the remaining 2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place the chips and oil, then microwave on HIGH (100 percent) for 45 seconds, stirring if necessary. If necessary, microwave on HIGH (100 percent) for an additional 15 seconds or until melted and smooth when stirred. Gradually add the peanut butter to the vanilla batter, blending well. Pour the peanut butter batter into the prepared pans. Randomly place spoonfuls of the chocolate batter on top and swirl in as directed on the cake package. Bake for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes, in the pans, on a wire rack then remove from the pans and cool completely. Frost as desired.

 

Milky Way Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:03:46

Milky Way Cake

Servings: 10


Ingredients:
4 2.1 Oz. Milky Way Candy Bars
1/2 lb Butter
2 c Sugar
4 Eggs; Large
1 c Buttermilk
2-1/2 c Flour; Unbleached, Sifted
1/4 ts Baking Soda
2 ts Vanilla Extract
1 c Pecans; Coarsely Chopped




Instructions:
Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling.

 

Lemon Cake

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:04:16

Lemon Cake

Servings: 8


Ingredients:

1/2 pound butter -- room temp
1 2/3 cups sugar
5 egg -- room temp
2 cups cake flour
1/2 teaspoon salt
2 teaspoons lemon zest -- grated






Instructions:
Preheat the oven to 325F. Grease and Flour bundt pans or mini-loaf pans. Put the butter in a large mixing bowl and beat until creamy. Slowly add sugar, beating constantly, until the mixture is well blended. Add the eggs one at a time, beating well after each addition. Add the flour and salt and beat until smooth and thoroughly blended. Add the lemon zest and beat another few seconds. Pour the batter into the pan and smooth top with spatula. Bake for about an hour or until a straw comes out clean when inserted into the center.
Let cool in the pan 5 minutes before turning onto rack to cool completely.
- - - - - - - - - - - - - - - - - -
NOTES: Using a food processor or standing mixer works best. Also the original calls for loaf pans, but I never had luck with regular sized pans. Mini-loaf or Bundt pans seems to work best.

 

Oreo Cookie Pound Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:04:48

Oreo Cookie Pound Cake

Servings: 1


Ingredients:
25 Chocolate sandwich cookies
Cream-filled
3 c Flour
1 1/2 c Sugar
1 1/4 c Milk
1 c Butter-flavored crisco
2 1/2 ts Baking powder
1 ts Salt
1 ts Vanilla extract
4 lg Eggs
Chocolate glaze:
6 oz Semi-sweet chocolate chips
3 tb Butter-flavored crisco
1 tb Milk
1 tb Corn syrup





Instructions:
Preheat oven to 350 degrees. Grease and flour a 9" tube
pan. Cut each sandwich cookie into quarters.
In a large bowl, with mixer at low speed, beat flour and
remaining ingredients (except cookies and Glaze) until
blended. Increase speed to High; beat 2 minutes, scraping
bowl a few times. Spoon about 3/4 cup batter into pan.
Gently stir cut-up cookies into remaining batter, and spoon
into same pan.
Bake 50 minutes, or until cake springs back when lightly
touched (toothpick test will not work). Cool cake in pan on
wire rack 10 minutes; remove from pan; cool completely on
rack. When cake is cool, prepare Chocolate Glaze.
In a 1 quart saucepan, over low heat, heat all ingredients,
stirring constantly, until melted and smooth. Drizzle over
cake.

 

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