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Recipes for the holiday or other spec. occasions.

With the holiday season upon us, and being sure that there are at least some posters here who're amiable to homemade desserts and/or side dishes, I thought I'd post a couple of recipes that might be of interest to any dessert lovers or lovers or fresh side dishes. Here goes:

This is a dessert for people who're chocolate freaks. (I count myself in there):

Rich Chocolate Pound Cake with Chocolate Glaze:

I) Cake:

2 cups sugar
2 cups white, all-purpose flour
2 sticks melted unsalted butter
6 squares melted unsweetened baking chocolate
1 tsp. baking powder
3 large eggs
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla extract
2 Tbsp. instant coffee
2 Tbsp. hot water

A) Preheat the oven to 350 degrees fahrenheit. Generously grease a 10-inch tube pan or bunte pan.

B) Cream the butter and sugar in a large mixing bowl until light and fluffy. Fold in the eggs, one at a time, and add the vanilla extract. Stir in the melted baking chocolate, blend thoroughly, and then beat on a high setting for 3 minutes.

C) In a smaller bowl, mix or sift the dry ingredients (i.e., flour, baking powder, baking soda and salt) together and set aside.

D) Dissolve the instant coffee in the 2 Tbsp. of hot water, then add enough water to make a total of 1 1/2 cups.

E) Alternately add the dry ingredients and the water/coffee combo, blending thoroughly. Pour the cake batter into the 10-inch tube pan or bunte pan. Bake for 65-70 minutes.

F) Allow cake to cool for 20 minutes or so, before inverting it (while still in the baking pan) onto a plate (preferably paper, but it doesn't matter) that's been set onto a metal rack. Allow cake to air-cool completely. Meanwhile, make the chocolate glaze, if desired.

Rich Chocolate Glaze: (optional)

1 2/3 cups dark, semi-sweet chocolate morsels
3 Tbsp. confectioners sugar
1/2 tsp.. vanilla extract
2/3 cup heavy cream

Combine the chocolate morsels and heavy cream in a sauce pan, heat on mediium, and then low heat, stirring constantly. Add the confectioners sugar and the vanilla extract, then keep stirring constantly, over low heat, until rich-looking, creamy and smooth. Allow to cool somewhat before dripping onto top of the chocolate pound cake (see above), after it's been taken out of the baking pan. Enjoy.

Please note: This chocolate glaze, holiday or no holiday, is delicious when served with fruit.

All in all, this recipe is excellent for holidays and other special occasions. Enjoy!

Here;s another recipe, for those who like homemade things and tartness as an eye-opener or otherwise:

Homemade Cranberry Sauce:

Please note: I prefer to make my own cranberry sauce, as the commercial canned cranberry sauce that one buys in the store is often too sweet, and contains heaven-knows-what as a stabllizer to make it aspic-like. On that note, I prefer homemade cranberry sauce, that's more tart. Fresh cranberries, unfortunately, are only available for a short time, right now. Anyway, here goes:

Recipe:

3 bags fresh cranberries
3 cups water
2 1/2 to 3 cups sugar to taste

A) Wash the cranberries thoroughly in a large collander, then allow them to drain.

B) In a large pot, combine the water and sugar, and, over medium to low heat, stir constantly until sugar is thoroughly dissolved.

C) Gradually add the cranberries, stirring occasionally, then bring to a full, rolling boil. Reduce the heat to a low setting on the stove to simmer them, keeping watch and stirring every so often for a half hour, until all the ingredients are combined together. Ladle the cranberry sauce into a large bowl. Serve hot, warm or cold. Enjoy.

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