Monthly Archives: August 2017

Strawberry cream cheese cake

Serves 12

  1. 5oz cake flour
  2. 1/2tb baking powder
  3. 1/2tsp salt
  4. 12-1/4oz sugar
  5. 5 eggs, 2 whole and 3 separated
  6. 1tb vanilla extract
  7. 2tb water
  8. 6tb butter, melted
  9. 1/4tsp cream of tartar
  10. 2lb strawberries, 2 dozen prettiest halved and remaining quartered
  11. 2tb kirsch
  12. 8oz cream cheese
  13. 2 cups cream
  • Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
  • Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
  • Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
  • Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
  • Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
  • Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.

Classic cinnamon rolls

Do not make by hand.

Makes 8-12

  1. 3/4 cup milk, warmed to 110 degrees
  2. 2-1/4tsp yeast
  3. 3 eggs
  4. 21-1/2oz flour
  5. 2oz cornstarch
  6. 3-1/2oz sugar
  7. 2tsp salt
  8. 1 cup butter
  9. 10-1/2oz brown sugar
  10. 1-1/2tb cinnamon
  11. 6oz powdered sugar
  12. 1tb water, milk, half-and-half or cream
  13. 1tsp vanilla extract
  14. 4oz cream cheese
  • Mix 1-2. Mix in eggs. Mix in 4-6 and 1/2tb salt. Add 12tb butter in 1tb pieces and knead for 10 minutes. Knead by hand briefly. Transfer to a bowl, cover and place in a turned-off oven along with a pan filled with 3 cups boiling water. Let rise for 2 hours.
  • Roll dough into a 18in square. Spread with remaining butter, leaving a 1/2in border. Spread 9-10 and 1/4tsp salt and lightly press into dough. Roll dough and cut into 8-12 pieces. Place cut-side up to a foil-lined 13in x 9in baking pan and cover. Rolls can be refrigerated overnight at this point. Regardless, let rolls rise for 1 hour.
  • Bake rolls at 350 degrees for 35-40 minutes. Meanwhile, mix 11-14 and remaining salt. Spread 1/2 cup over rolls while still warm and let cool for 30 minutes. Using foil, lift buns out of pan and top with remaining frosting. Serve.

Lemon chiffon pie

Serves 8

  1. 9 graham crackers
  2. 10-1/2oz sugar
  3. 1/4tsp salt
  4. 5tb butter, melted
  5. 1tsp gelatin
  6. 4tb water
  7. 5 eggs, 2 whole and 3 separated
  8. 1tb cornstarch
  9. 1tb zest + 3/4 cup juice of 4 lemons
  10. 4tb cream
  11. 4tb cream cheese
  • Process graham crackers with 3tb sugar and 1/8tsp salt. Pulse in butter. Bake in the lower-middle of a 325 degree oven for 15-20 minutes. Let cool.
  • Divide 5-6 evenly into 2 small bowls and rest for 5 minutes. Meanwhile, cook whole eggs, yolks, 7oz sugar, remaining salt and 8-10 on med-low heat until slightly thickened. Add 1 bowl of gelatin mixture and rest off-heat for 2 minutes.
  • Strain 1-1/4 cup mixture and add to crust and transfer to freezer. Whisk remaining gelatin mixture and cream cheese to remaining lemon mixture and strain. Set aside.
  • Beat egg whites and remaining sugar to stiff peaks. Fold into reserved mixture, spread over top of pie and chill for at least 4 hours. Serve.

Lime pie

Serves 8

  1. 4 yolks
  2. 4tsp zest + 1/2 cup juice from 5 limes
  3. 14oz sweetened condensed milk
  4. 9 graham crackers
  5. 3tb sugar
  6. 1/8tsp salt
  7. 5tb butter, melted
  8. 1 cup cream
  9. 4tb powdered sugar
  • Whisk yolks with zest for about 2 minutes. Whisk in condensed milk. Whisk in juice and set aside at room temperature for 30 minutes.
  • Meanwhile, Process 4-6. Pulse in butter. Bake in the lower-middle of a 350 degree oven for 10 minutes or until lightly browned.
  • While crust is still warm, pour in filling and bake at 325 degrees for 15-20 minutes. Cool for 1 hour. Wrap and chill for at least 3 hours.
  • When ready to serve, beat 8-9 to soft peaks and spread evenly over pie.

Sweet cherry pie

Serves 8

  1. 2 red plums, halved
  2. 2-1/2lb sweet cherries, halved
  3. 3-1/2oz sugar
  4. 2tb instant tapioca, ground
  5. 1tb lemon juice
  6. 1/8tsp salt
  7. 1/8tsp cinnamon
  8. 2tb butter, cut into 1/4in cubes
  9. 2 9in pie rounds
  10. 1 egg, beaten with 1tsp water
  • Process plums and 1 cup cherries, strain and mix with remaining cherries and 3-7. Set aside for 15 minutes.
  • Fill crust and top with butter. Cut 8 1in vents in center of top crust and brush with egg wash. Freeze for 20 minutes.
  • Bake on the lower rack of a 400 degree oven for 30 minutes. Reduce temperature to 350 degrees, rotate pie and continue baking for 35-50 minutes. Cool for 2-3 hours. Serve.

Malted chocolate cake

Serves 12

  1. 1-1/2 cups butter
  2. 12oz powdered sugar
  3. 1 cup malted milk powder
  4. 1/3 cup heavy cream
  5. 1tsp vanilla extract
  6. 1/4tsp salt
  7. 6oz milk chocolate, melted and slightly cooled
  8. 10oz malted milk balls, 1 cup crushed and remaining left whole
  9. 3 8in chocolate cake rounds
  • Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
  • Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.