Raspberry White Chocolate Mousse

Ingridients

1 (10 ounce) package frozen raspberries, thawed

2 tablespoons white sugar

2 tablespoons orange liqueur

1 3/4 cups heavy whipping cream

6 ounces white chocolate, chopped

1 drop red food coloring

Directions

Prep 15 m

Cook 10 m

Ready In 40 m

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Sam's Famous Carrot Cake

Ingridients

3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

1 cup raisins

Directions

Prep 20 m

Cook 1 h Ready In 1 h 40 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

Watch Now

Watch Now

Watch Now

Watch Now

Watch Now

Watch Now

Raw Apple Cake

Ingridients

3/4 cup vegetable oil

2 eggs

2 cups white sugar

2 1/2 cups all-purpose flour

3 cups chopped Granny Smith apples

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons baking soda

1 (8 ounce) package cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla extract

1 pinch salt

2 1/2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.

Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.

in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.

Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.

To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

Whipping Cream Pound Cake

Ingridients

1 cup butter, room temperature

3 cups white sugar

6 eggs, room temperature

3 cups cake flour

1 cup heavy cream, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

1 tablespoon confectioners' sugar, for dusting (optional)

Directions

Prep 30 m

Cook 1 h 10 m

Ready In 3 h 10 m

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Amish Cake

Ingridients

2 cups all-purpose flour

1 1/2 cups white sugar

2 teaspoons baking powder

2 eggs, beaten

1 teaspoon vanilla extract

1 (20 ounce) can crushed pineapple with juice

1 cup chopped walnuts

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 10 m

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour, sugar and baking powder. Add eggs, vanilla and pineapple with juice. Blend well. Add walnuts and mix in.

Pour into an ungreased 9x13 inch pan. Bake at 350 degrees F (175 degrees C ) for 40 minutes.

Bible Cake

Ingridients

4 1/2 cups all-purpose flour (1 Kings 4:22)

1 cup milk, Judges 5:25

2 cups white sugar, Jeremiah 6:20

2 cups figs (Nahum 3:12), chopped

2 cups raisins, 1 Samuel 30:11

2 cups almonds, Numbers 17:8

2 teaspoons honey, 1st Samuel 14:25

1/2 teaspoon salt, Leviticus 2:13

2 teaspoons baking soda

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.

Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.

Funnel Cakes IV

Ingridients

1/2 teaspoon salt

2 teaspoons baking powder

3 2/3 cups all-purpose flour

3 eggs

1/4 cup white sugar

2 cups milk

1 quart vegetable oil for frying, or as needed

2 tablespoons confectioners' sugar, or as needed

Directions

Prep 10 m

Cook 10 m

Ready In 20 m

Mix salt, baking powder, and half the flour in a bowl. Set aside.

Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet.

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.