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Baked Goods Recipes


Recipe Name Category Total Views
1 President Taft Pumpkin Pie Baked Goods 38
2 Pumpkin Bread (From Bobbi) Baked Goods 38
3 Pumpkin Pie 2 Baked Goods 38
4 Pumpkin Pie Tunnel Cake Baked Goods 38
5 Pumpkin Spice Bread Baked Goods 38
6 Quaker Chewy Choc-Oat-Chip Cookies Baked Goods 38
7 Quaker's: Not-So-Sinful Brownies Baked Goods 38
8 Raisin Brown Bread Baked Goods 38
9 Raisin Cinnamon Rolls Baked Goods 38
10 Raisin-Cinnamon Doughnut Baked Goods 38
11 Raspberry Chocolate Truffle Pie Baked Goods 38
12 Ruth's Sugar Cookies Baked Goods 38
13 Sandi's Chocolate Chip Sour Cream Cake Baked Goods 38
14 Sara Lee's Carrot Square Cake Baked Goods 38
15 Sheri Portwood's Sour Cream Dough Baked Goods 38
16 Babka with Various Fillings Baked Goods 38
17 Bagels w/Variations Baked Goods 38
18 Brazilian Jubilee Cookies/1953 Baked Goods 38
19 Beer Batter Softshell Crabs Baked Goods 38
20 Chocolate Horse Muffins, (Chocolate Horse Res Baked Goods 38
21 Chimneysweeps Baked Goods 37
22 Coffee Bean Brownies Baked Goods 37
23 Sesame Orange Scones Baked Goods 37
24 New Zealand Rock Cakes Baked Goods 37
25 No Bake Buffalo Chips Baked Goods 37
26 No Bake Caramel Oatmeal Cookies2 Baked Goods 37
27 No-Bake Marshmallow-Chip Clusters Baked Goods 37
28 No-Bake Peanut Butter Balls Baked Goods 37
29 No-Bake Peanut Butter Treats Baked Goods 37
30 Omie's Apple Torte Baked Goods 37
31 Maple Breakfast Cake Baked Goods 37
32 Maple Chiffon Pie Baked Goods 37
33 Rye Bread- Pan-1 Baked Goods 37
34 Seven Layers Of Heaven Baked Goods 37
35 Spiced Pumpkin Layer Cake Baked Goods 37
36 Spiderweb Cookies Baked Goods 37
37 Sponge Cake (Pan Di Spagna) Baked Goods 37
38 St. Nicholas Cookies Baked Goods 37
39 Stack Cake Baked Goods 37
40 Starlight Cupcakes Baked Goods 37
41 Starlight Double-Delight Cake (1951) Baked Goods 37
42 State Fair Zucchini Cake Baked Goods 37
43 Steamed Brownie Cake Baked Goods 37
44 Strange Chocolate Pie Baked Goods 37
45 Strawberry Bavarian Pie Baked Goods 37
46 Swedish Apple Pie Baked Goods 37
47 Swedish Cheese Pie Baked Goods 37
48 Swedish Cream Wafers Baked Goods 37
49 Swedish Flatbread(Bakestone Recipes) Baked Goods 37
50 Timbale Cases Baked Goods 37

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Related Recipe:
Little Corner Restaurant Cake

1 c Unsalted butter

1 c Whipping cream

2 oz Semisweet chocolate,

Chopped 1/4 c Rum

1 1/2 c Chopped walnuts

9 Blanched almonds

-----SPONGE CAKE----- 1/4 ts Butter

6 Eggs, room temperature

1/2 c Sugar

1/2 ts Vanilla extract

1 c All-purpose flour

-----CUSTARD CREAM----- 3 c Milk

8 Egg yolks, room temp

1 c Sugar

1/2 ts Vanilla extract

3/4 c All-purpose flour

-----COFFEE ZABAGLIONE----- 5 Egg yolks, room temp

1 c Sugar

1/4 c Espresso coffee room temp

A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes at room temperature before serving. SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled. Makes 8 to 10 servings.