15. January 2011 by admin.

After receiving the request on Facebook for this recipe, I recalled the first time that I had made this FABULOUS dessert. CAUTION THOUGH: It takes some time and a larger work area. However, it can be made in segments, too, if you like, by making the sponge cake layers first, freezing them, and then assembling the torte with the marvelous chocolate ganache. Make as many thin layers of the sponge cake as you can. You should get at least 7 layers of sponge cake. I can usually get 12 layers. Maida Heatter, author of Maida Heatter’s Book of Great Desserts, authored this recipe and for her parent’s 50th wedding anniversary made a Dobosh Torte with 50 layers that was about 12 inches high. Of course she made multiple batches of batter. I think it would have looked outstanding!! If you have the chance to obtain Maida Heatter’s cookbooks, they will enlighten you and truly be an encouragement for you to develop your baking talents. Her charming personality is evident with each note  and encouraging word she puts with a recipe. She has been an inspiration to me multiple times.

Have fun and give yourself a great big pat on the back when you are done!

 7 eggs, separated, plus 3 egg yolks

3-1/2 cups powdered sugar

3/4 cup sifted all-purpose flour

1 tablespoon lemon juice

1/2 teaspoon salt

Cut  at least 7 pieces of baking parchment, each about 11 inches square. Trace a 9-inch circle on each paper. Turn the papers upside down. Butter an area a little larger than the traced circle. Sift flour over the buttered papers; shake and tilt the papers to shake off excess flour. Set papers aside.

Place rack in the center of the oven and preheat to 450 degrees.

In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes until they are pale lemon colored. Reduce speed and gradually add sugar. Increase speed to high again and beat for 6 minutes until very thick. Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula. Mix in the lemon juice and remove from the mixer. (The mixture will be very thick. Use your clean fingers to get it all of the beaters.)

In a clean bowl with clean beaters, beat the 7 egg whites with the salt until they hold a point–stiff, but not dry. Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit. Then fold in a few large spoonfuls 3 or 4 times until the mixture lightens.

Gently fold in the remaining whites.

Place 2 or 3 large spoonfuls of the batter on 1 of the pieces of the prepared paper. Using an offset spatula or the back of the spoon, spread the batter thin, slowly rotating the paper with your left hand as you spread the batter with your right hand. Make it thin but do not leave any holes in it. About a 1/4-inch thickness should give you 7 layers. Do not make the edges too thin. The edges may be trimmed later.

Slide a cookie sheet under the paper and bake for 5 minutes or until the top is golden brown with dark brown spots. If the layers are thicker, they may take longer to bake. If they are not baked long enough, they will stick to the paper. Repeat with remaining layers.

When a layer is baked and out of the oven, lift the corners of the paper and invert on to a rack. Peel off the paper and immediately invert the layer on to another rack to cool, right side up. (If you let the layer cool upside down, it will stick to the rack.) when you run out of racks, layers may cool on smooth toweling that has been dusted with powdered sugar. When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with powdered sugar and place wax paper between them.

Cooled layers may be trimmed to even the edges. I find that a 9-inch pot cover or cake pan place on the layer works well. Then cut around with a small sharp knife or with scissors.

FILLING AND ICING FOR DOBOSH TORTE

1/2 pound semisweet or bittersweet chocolate

 1/2 pound butter

1 teaspoon vanilla extract

3 egg yolks

2 tablespoons powdered sugar.

Melt the chocolate in 30-second intervals in the microwave or on low temperature in a double boiler. Remove from heat, stir until smooth, and set aside to cool copmletely.

In the small bowl of an electric mixer, beat the butter until soft. Add vanilla and egg yolks and beat well. Add sugar and cooled chocolate. Beat until thoroughly mixed, scraping the bowl with a rubber spatula.

Place 4 strips of baking parchment or wax paper around the outer edges of a cake plate. Place 1 cake layer on the plate and with a long, narrow metal spatula, spread with a thin layer of the chocolate filling. If you have made more than 7 layers, the filling must be spread very, very thin in order to have enough for all. Place another lay on top. Continue icing the layers, stacking them as evenly as possible. If necessary, trim the edges again.

Spread the remaining chocolate smooth around the sides first and then over the top.

Remove paper stips by pulling each one out by a narrow end. Refrigerate cake for at least several hours to set the icing. Store in refrigerator and serve cold.

NOTE FROM MAIDA HEATTER: ” (1) This is a very firm cake; use a sharp, heavy knife for serving. (2) Dobosh Torte is traditionally made with a layer of caramelized sugar on top. I prefer it this way with icing on top as it is easier to prepare, easier to serve, easier to eat, and to my taste, very delicious.”

After your first attempt in making a Dobosh Torte, it is so much easier the second time.

 ENJOY!!

The Baker

Encore Desserts

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12. December 2010 by admin.

I love to experiment with recipes! Once I find a recipe that appeals to me, I usually “tweak” it to make it mine. Then, of course, until the first morsel touches my tastebuds, I am unsure if I have a successfully tasty “tweak” or if I need to “retweak.”

Exciting results hit my mouth when I tasted my  own creation of homemade chocolate caramels which really did not turn out to be caramels after all. Here is the story… After assembling the ingredients for a new recipe for Pecan Caramels, I was cooking the wonderfully warm and inviting sugar-cream-corn syrup mixture. I thought, “Oh, I’d love to make chocolate pecan caramels like mom used to make.” However, I did not have her recipe and could not remember how she had made them over 50 years ago. Wah-lah, I jumped on to the computer and googled a recipe for them. I discovered the type of chocolate I wanted to use and proceeded onward. Since my caramels were basically cooked before I had this idea, I just carried on by adding some chopped unsweetened chocolate and espresso. For me those 2 ingredients together just speak “INTENSE CHOCOLATE.” Of course, a cook must always taste her creation before serving! After pouring the candy into the pan, I licked the spoon. This remarkably smooth, chocolate fudge-like candy graced my mouth with utter pleasure. I thought, “Hmm, better let this cool and see what I have here.” Now, my family members are strict connoisseurs of both homemade caramels and awesome homemade chocolate fudge, so I was anxious to see if they would call this delightful creation a fudge or a caramel. Consensus is that it is a fudge with a hint of caramel flavor. The final “Hooray” came when I noticed everyone kept asking for more and more and more. This is just one of those comfort foods that keeps calling you back home!

Don’t be afraid to play with a recipe. The results may be even better than the original!

Smooth As Silk Caramel Fudge

2 tsp. plus 1 cup butter, divided

1-1/4 cups sugar

1-1/4 cups packed brown sugar

1 cup dark corn syrup

2 cups heavy whipping cream, divided

 2 c. chopped pecans

1 tsp. vanilla

4 ounces unsweetened chocolate, chopped fine

1/2 tsp. espresso powder

Line a 13-in.x 9-in. pan with foil; grease the foil with 2 tsp. butter and set aside.  Sprinkle the pecans on the bottom of the pan.

In a large heavy saucepan, combine the sugars, corn syrup, cream, and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook without stirring until a candy thermometer reads 245 degrees (firm-ball stage). Remove from the heat and add the chopped chocolate, espresso, and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Keep plastic wrap over the pieces of candy so the edges will not dry out. ENJOY!!

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11. March 2010 by admin.

Okay, so I have a fettish for chocolate, toffee, and coffee. This dessert will knock your socks off as it is soooo good! The light heavenly flavor of angel food cake combined with whipped cream, coffee, chocolate, and crunchy toffee will send your tastebuds into Glory Land. This happens to be a recipe that my mom used to make years ago, but it is still a great one and so easy to make.

1 package instant chocolate pudding

1-1/3 cups milk

1-1/2 Tablespoons instant coffee

 1 cup heavy cream, whipped

1, 10-inch round angel food cake (Use either your favorite made-from-scratch cake or purchased cake)

2, 3/4 oz. chocolate-covered toffee bars such as Heath bars

Mix coffee and dry pudding together. Prepare according to package directions but use only the 1-1/3 cups milk. Chill. Beat the cream until smooth, about the consistency of pudding. Fold 1/2 of the whipped cream into the pudding mixture. Split the angel food cake into 3 horizontal layers. Spread half of the pudding mixture between layers. For the frosting, fold the remaining whipped cream into the remaining pudding mixture. Frost the sides and top of the cake. Sprinkle with crushed toffee bars. Chill.

Serves 12

To make your own unique flavor, instead of instant coffee, use a flavored powdered instant coffee mixture.

Enjoy!

The Baker

“Life Is Short. Eat Dessert First.”

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12. January 2010 by admin.

If you are looking for an absolutely yummy, easy-to-make dessert, try thisToffee Chocolate Chip Cheese Ball. This is not your ordinary cheese ball. With 1 bite, you will think that you died and went to heaven! (Did I say, creamy, sweet, ambrosia-like with a bit of crunch?) My niece, Celeste, kindly shared this recipe with me. It is wonderfully yummy when served with chocolate graham crackers or chocolate teddy bear crackers. However, my very, very favorite way to enjoy this dessert is to serve it with fresh fruit. Oh my goodness!!

1, 8-ounce package cream cheese, softened

1/2 cup butter, softened

1 cup powdered sugar

2 Tbsp. brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1/3 cup toffee bits or crushed chocolated-coated toffee candy bar

3/4 finely chopped pecans

Chocolate graham crackers or chocolate teddy bear crackers

Fresh fruit such as grapes, strawberries, or apples

Beat together cream cheese and butter until smooth. Mix in the powdered sugar, brown sugr, and vanilla extract. Stir in the chocolate chips. Cover and chill for 2 hours or more.  Shape the chilled cream cheese mixture into a ball and wrap with plastic. Chill for 1 more hour. Roll the cheese ball in the finely chopped pecans and toffee bits/chopped candy bar before serving. Serve with the chocolate crackers or fresh fruit.

ENJOY!

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12. September 2009 by admin.

Years ago when embarking on this baking adventure in my life, cookbooks authored by Maida Heatter became the inspiration for multiple heavenly desserts that graced our home. Little did I know that while browsing the cookbook section of our local library that Ms. Heatter would be so influential in my culinary dessert creations. Why her, you ask? The answer is simple. Her recipes are flawless. But the best part is reading her warm, encouraging words of inspiration and hints for success that accompany most every recipe. She not only has a love for baking fine desserts, but she wants her readers to enjoy the same fantastic results when they try her dessert recipes.  You will feel like a warm, cozy blanket has just been placed around you when you browse through her dessert cookbooks. I have made something as simple as her “Top Secret” cream  (recipe following) that accompanies fresh fruit to her multiple-layered “Dobosh Torte,” all with mouth-watering success. I encourage you to find a copy of 1 of her dessert cookbooks. You will want to make every recipe she has published!

 ”Top Secret ” from Maida Heatter’s Pies & Tarts, page 252

1/2 cup cottage cheese (4% milkfat or 1% milkfat, but the 4% milkfat is preferred)

1 teaspoon honey or sugar

Few drops vanilla extract

Maida’s directions are as follows: “Place the cottage cheese in the bowl of a food processor fitted with the metal chopping blade. Process for 1 full minute (no less) until as smooth as honey. You will think it is ready sooner, but please do process for the full minute, at least. Stop the machine once to scrape down the sides during processing. When you think it is done, process still a few seconds longer. The sugar or honey and vanilla may be added before, during, or after the processing. Transfer to a covered container and refrigerate for several hours or longer.”

Maida says, “I was in some new kind of heaven and vowed that I would eat nothing but strawberries and processed cottage cheese as long as berries were in season; then I would switch to some other fruit. I loved each bite of the pure, simple, natural, bland, maybe-a-bit-sour-but-not-really-sour flavor. ”

Maida goes on to say, “This may be served immediately after it is prepared, but if it is refrigerated for a few hours, the mixture will thicken and become even better. Prepare as much or as little as you want. Plan on 1/2 to 1 cup per person if you are serving this with strawberries or sliced fresh peaches. If you serve it with apple pie or baked apples or with peach or blueberry cobbler or something filling like that, you might not need so much. But when someone knows what this is-how low in calories-they will eat twice as much.”

Enjoy!

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21. May 2008 by admin.

During my holiday from blogging to you, I have tested numerous recipes. My tastebuds are particularly in love with this wonderful dessert! Now, my website features a most delicious Tiramisu Cheesecake, but this new recipe is for, what I know to be, the original Tiramisu. It is particularly easy to make when you use a purchased frozen pound cake as the base for your layers. I use pound cake versus lady fingers as the pound cake not only gives a wonderful vanilla bean flavor, but it also seems to hold up more substantially when soaked in the daring coffee-brandy-rum syrup. Try this recipe and enjoy the little tweaks I have given it!

JANINE’S EXQUISITE TIRAMISU

1-16 ounce purchased frozen pound cake loaf

1/3 cup sugar

2 Tbsp. instant espresso coffee powder

2 Tbsp. rum

1 Tbsp. brandy

1/3 cup water

2,  8-ounce cartons mascarpone cheese, softened

1/2 cup sifted powdered sugar

1 tsp. vanilla

2 ounces semisweet chocolate, grated

1 cup whipping cream

2 Tbsp. strong coffee

1 tsp. baking cocoa

Cut frozen pound cake into 1/4-inch thick slices. (The cake slices better when frozen.)

For syrup, in a small saucepan combine sugar, espresso coffee powder, and 1/3 cup water. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat; stir in rum and brandy. Cool completely.

For filling, stir together the mascarpone, powdered sugar, and vanilla. stir in the grated chocolate.

To assemble, using a 9-inch square pan, place a layer of the cake slices in the bottom of the pan. (You may need to cut a slice or 2 into small odd shapes to fill in all the little spaces between the slices.) Brush layer with 1/3 of the syrup and spread with half of the mascarpone filling. Add the second cake layer, again tucking small pieces of cake into the spaces between the slices. Top with 1/3 of the syrup and the remaining filling. Top with the third cake layer; brush with remaining syrup.

In a mixing bowl, combine whipping cream and coffee. Beat until soft peaks form. Spread whipped cream over top cake layer; sprinkle with cocoa. (Now, put the cocoa in a small sieve or strainer. While holding the sieve over the top of the tiramisu, gently tap the sieve to get a beautiful light dusting of cocoa on top of the whipped cream.) Cover and chill at least 4 hours before serving. I discovered that if you can allow the dessert to sit up to 24 hours before serving, the syrup has had a longer chance to flavor the pound cake layers. This is perfecto!  But, of course, if you are running short of time before serving or if you are just dying to taste this creation, forget the time length and dig in!

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

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2. January 2008 by admin.

As with all arts and crafts, using great tools makes the experience of creating the end product more enjoyable and heartwarming. Over the years, I have found that I just cannot get along without some of my favorite baking tools. One of my favorite kitchen helpers is my spatula. I absolutely love the new colorful spatulas that can withstand those terrific high temps. Plus, my spatulas must have flexibility to get all of the delicious batter out of the bowl and into the pan. The spatula is a well-used baking tool in my kitchen. I couldn’t be without an entire fleet of them! In honor of this little helper, I penned  the following:

ODE TO A SPATULA

I’m just a little spatula.

I stand up straight and tall.

And though I’m not a beauty queen,

My talent is here for all.

Call me your baking helper

When you use your mixing machine.

I’ll scrape each drop of batter

To make your bowl shiny clean.

I’m made in differnt colors

To make your room so bright.

For I’m just a little spautla

On call all day or night.

Tell me about your favorite baking “helper.”

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

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27. November 2007 by admin.

When I was a little girl and heard the story of The Night Before Christmas, I always marveled at the line “…while visions of sugarplums danced in their heads.” Then, of course, the song title, “Dance of the Sugarplum Fairies” from The Nutcracker ballet always intrigued me, too. First of all, what are sugarplums? Are they a sweet treat? Are they only a figment of a writer’s imagination? Have you ever wondered what a sugarplum is? The other day I came across a recipe for Sugarplums. My mystery now has been solved. Of course, I had to test the recipe and found that sugarplums are these sweet, delightful, sugary treats that are so very easy to make and so wonderful to share during the Christmas season. Let your children enjoy helping you make these yummies. Then share the story of The Night Before Christmas or attend The Nutcracker ballet to make a lasting impression in the minds of those little children you love.

SUGARPLUMS

Place 1 cup each of dried date pieces and golden raisins in a food processor. Add 1/2 cup each dried cherries, apricots, white chocolate chips, and walnuts. Pulse several times to chop coarsely. Add 1 Tbsp. orange juice and pulse until mixture holds together. Form into 1/2-inch or 1-inch balls and roll in 1/3 cup granulated sugar. Cover and refrigerate until firm. May be frozen. Makes 36 balls.

Desserts from Encore Desserts set a beautiful dessert table.

Make an everlasting impression in the minds of friends and family with a delectable gift from Encore Desserts.    Tis the Season!

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

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28. October 2007 by admin.

Do you get in the baking mood when the weather starts to turn crisp and the leaves turn  to beautiful golds, reds, and rust? Fall is that exceptional time of year that seems to say, “Come on, let’s bake!”

When I was growing up my Mom made wonderful oatmeal cookies. I particularly liked them because they were crisp and without raisins.  (As a little girl, raisins weren’t on my favorite foods’ list.)  The wonderful aroma of these oatmeal cookies is an invitation to pour a glass of milk, grab some homemade goodness, and sit awhile to enjoy that wonderfully caramel-sweet flavor that is in an Oatmeal Crispie.  The dough is shaped into a log and refrigerated before slicing, so it does take some preplanning before you bake. I hope you enjoy these wonderful cookies as much as I do.

OATMEAL CRISPIES

1 cup shortening                                        1-1/2 cups sifted flour

1 cup brown sugar                                     1 tsp. salt

1 cup white sugar                                       1 tsp. baking soda

2 beaten eggs                                              3 cups quick cooking oatmeal

1 tsp. vanilla                                                1/2 cup finely chopped walnuts

Sfit four, salt, and soda together. Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Form dough into 2-3 logs that are about 2 inches in diameter. Wrap the logs well in plastic wrap and refrigerate overnight. When ready to bake, cut off 1/4 to 1/3 inch slices and place on ungreased cookie sheet. Bake at 350 degrees about 10 minutes. They will spread some while baking. Enjoy!

Until next time,

The Baker 

“Life is short. Eat Dessert first.”

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1. October 2007 by admin.

In the following recipe, 1 cup of butter is one of the ingredients. Now I know some of you buy margarine to use in your cooking and baking.  With any recipe that I use that calls for using either butter or margarine, there never is a doubt in mind which I will use to help guarantee a rich, lip-smacking end product. Butter is the only choice for me! The fat in butter helps tenderize the product and make a wonderful flavor as well! 

Baking is an act of love from you to those who eat your tasty treats. If you take precious time from your schedule to make a snack or delicious dessert and want an excellent food product as the result of your efforts, I encourage you to use the richest ingredients you can find such as butter. When friends or family taste your treats, you will receive many pats on the back for your labor of love. 

Fresh buttered popcorn seems to be a staple food in my family. I like to dress up popcorn with more goodies. 

The following is an often requested recipe I received from a friend many years ago. Let me know if you try my POPCORN CRAZY DESSERT CRUNCH. I know you will love it!

2 quarts popped corn, 2/3 cup almonds, 1-1/2 cups pecans, 1-1/2 cups sugar, 1 cup butter, 1 teaspoon vanilla, 1/2 cup clear corn syrup.

Mix popped corn, almonds, and pecans on cookie sheet. Combine butter, sugar, and corn syrup in a 1-1/2 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally 10-15 min. til color is a light caramel. Remove from heat. Stir in vanilla. Pour over popped corn and nuts and stir. When cool, break apart and ENJOY!

Until next time,

The Baker

“Life Is Short. Eat Dessert First.”

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