1. Using a sawing motion with a sharp serrated knife, cut the cake into three layers. Sprinkle each layer with 2 tablespoons of amaretto. Place one layer on a serving platter.
2. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second cake layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer.
3. In a bowl, mix heavy cream and remaining amaretto, and beat until very thick. Frost the sides and top of the cake, and replace in freezer.
4. Melt chocolate on very low heat until smooth. Spread chocolate in a 1/4 inch thick layer on aluminum foil, and chill until chocolate hardens.
5. With a small cookie cutter, cut hearts out of chocolate, and place on top of cake. Freeze cake until ready to serve.
Orange Calendula Drop Coo By: BarbieQueen / Knowledgeable
Post # 2 Sep 22, 2009
Orange Calendula Drop Cookies
6 to 8 fresh calendula blossoms
1/2 cup butter, softened
1/2 cup sugar
zest of 2 oranges
2 tablespoons orange juice concentrate
1 teaspoon vanilla
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces almond halves
Rinse calendulas and pull off petals. Cream butter, sugar and orange zest until fluffy. Add concentrate and vanilla. Add eggs and mix until blended.
Sift together flour, baking powder and salt. Blend calendula petals into dry ingredients and add to creamed mixture. Mix well. Drop dough by teaspoonfuls onto greased cookie sheets. Press an almond half into each cookie. Bake at 350F for 12 to 15 minutes or until golden.
Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.
Crescent Cakes from Scott Cunningham's "Wicca: A guide for the Solitary Practitioner"
1 cup firmly ground almonds
1 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk
Combine almonds, flour, sugar and extract until thoroughly mixed. with the hands, work in butter and egg yolk until well-blended. Chill dough. Preheat oven to 325 degrees F. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased sheets and bake for about 20 minutes. Serve during Simple Feast, especially at Esbats.
1 cup powdered sugar
1 cup butter -- softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 to 4 drops red food coloring
2 1/2 cups all Purpose or Unbleached Flour
1/2 teaspoon salt
1/2 cup maraschino cherries -- drained and chopped
48 milk chocolate candy drops or pieces
Heat oven to 350 degrees. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in cherries. If necessary for easier handling, cover dough with plastic wrap; refrigerate 1 hour.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until edges are light golden brown. Immediately top each cookie with candy; press down firmly. Remove from cookie sheets.
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs
Frosting:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/3 teaspoon peppermint extract
2 to 3 drops green food color
Drizzle:
1/2 cup real semi-sweet chocolate chips, melted
Oven at 350 degrees.
Melt 1/2 cup butter and 2 squares chocolate in 2-quarter saucepan over very low heat, stirring constantly. Be careful not to burn the chocolate mixture. Stir constantly until smooth. Remove pan from heat. stir in all remaining brownie ingredients until well mixed.
Spread batter into greased 8 or 9-inch square baking pan. Bake for 30 to 35 minutes or until brown begins to pull away from sides of pan. Cool completely.
Combine all frosting ingredients in small mixer bowl. Beat at medium speed with electric mixer until creamy. Spread over cooled brownie bars. Drizzle with melted chocolate chips. Cool completely, cut into bars. Store in refrigerator, tightly covered.
3 (8-oz. blocks) cream cheese, softened
1/3 cup sugar
2/3 cup chocolate malted milk powder
1/4 cup milk
2 teaspoons vanilla
3 eggs
Oven 325 degrees.
For the crust, in a large mixing bowl, mix graham cracker crumbs, sugar and butter. Press mixture onto the bottom of an 8-inch springform pan. Bake crust in oven for 6 minutes, then cool.
Beat cream cheese, sugar, vanilla together in a large mixing bowl for about 5 minutes.
Mix malted milk powder and milk, stir and pour into cream cheese, sugar and vanilla mixture. Mix well.
Add eggs, one at a time. Mix well after each egg.
Bake cheesecake at 325 for 50 to 60 minutes. Remove from oven, let cool for a few hours. Remove from pan. Garnish with freshly whipped cream, crushed malted milk balls and drizzle cheesecake with 1 cup melted semi-sweet chocolate chips.
Variation: Add 1 cup semi-sweet chocolate morsels to batter.
Cover cheesecake tightly, refrigerate at least 24 hours.
Heat oven to 350 degrees. Cut squash in half and scoop out seeds. Place cut side down in a baking dish, and add about 1/4 inch of water to the bottom of the dish to keep the squash from drying out. Bake 30 minutes.
Combine apples, honey, and lemon juice. Remove any remaining water from squash pan and turn squash cut side up. Stuff squash halves with apple mixture. Sprinkle with cinnamon and nutmeg. Bake for an additional 30 minutes.
Serves 4 (or cut each piece of squash in half to serve 8).
