Desserts

Welcome to the sweet and decadent section of our Recipe Center Desserts. Here you will find items from cakes to candies and more.

Raspberry Cream Log

Wed, February 15, 2012 No Comments by Chef Ricky

Raspberry Cream Log Ingredients:

  • 9 oz. – cream cheese
  • 2 tsp. – sugar
  • 2 Tbsp. – butter (melted for brushing)
  • 6 sheets – filo dough
  • 4 oz. – fresh raspberries
  • 1 tbsp. – confectioner’s sugar (for dusting)
  • 6 sheets – filo dough

Raspberry Cream Log Directions:

  1. Preheat the oven to 350 degrees. In a bowl cream the sugar and the cream cheese. Add the raspberries and mix gently to keep from over crushing them.
  2. Place one sheet of filo on the counter flat and lightly brush it with butter. Lay the second sheet on top and repeat this process until you have combined all 6 sheet of filo dough.
  3. Spread the raspberry mixture along one of the short sides of the filo dough. Then gently roll the filo and the filling into a roll so that it looks like a log.
  4. Spray a sheet pan with non-stick cooking spray and gently place the log onto the sheet pan. Brush the log with the remaining melted butter to coat it evenly and place it in the oven. Cook for 15 minute then turn the pan 180 degrees. Cook for an additional 10 to 15 minutes or until golden brown.
  5. Remove the Raspberry Cream Log from the oven and set it aside to cool. Gently slice it into the desired portion and place on a plate. Lightly dust with confectioner’s sugar and add a mint leaf to garnish and whole raspberry to serve.

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Almond Crunch Cake

Wed, January 11, 2012 No Comments by Chef Ricky

Audio Recipe


Almond Crunch Cake Ingredients:

  • 1 Cup – Flour (Cake Flour is best)
  • 1/4 tsp. – Salt
  • 1 Cup – Granulated Sugar
  • 6 – Large Eggs (At room temperature)
  • 1/8 Cup – Powdered Sugar
  • 1 tsp. – Baking Powder
  • 7 oz. – Almond Paste (At room temperature)
  • 1 Cup. – Unsalted Butter (At room temperature)
  • 1 tsp. – Vanilla Extract
  • 1 Cup – Toasted Almonds (Sliced)

Almond Crunch Cake Directions:

  1. Gather all the ingredients needed for this recipe. Position an oven rack into the center of the oven and preheat the oven to 350 degrees. Butter and dust a 9 inch round with flour.
  2. Sift together the dry ingredients of flour, baking powder, and salt on to a piece of parchment paper or a plate. Set it to the side.
  3. Using a stand mixer, place the almond paste into the mixing bowl and break it up with a spoon. Then add the sugar and the butter and cream it. The mixture will become light and creamy. It usually takes about 5 minutes. Then add one egg at a time allowing each to become fully incorporated into the batter before adding the next. The mixture may look slightly curdled, it’s ok this is normal.
  4. Add half of the dry ingredients using a rubber spatula to fold them in until its nearly fully incorporated. Then add tehe remaining have of the dry ingredients. Be careful not to over mix as it will make the cake tough.
  5. Spread the batter evenly into the prepared 9 inch round and sprinkle the toasted almond slices on top of the mixture. Place the cake in the oven and allow it to cook for 40 to 45 minutes or until a toothpick can be inserted into the cake and it comes out clean. Pay close attention to the cake since we dont want it to over back and become dry.
  6. Remove the cake from the oven and allow it to cool for 10 minutes. Then place a wire rack on top of the cake and turn it upside down onto the wire rack and remove the pan to allow it to cool completely. Cover the cake with a clean slightly damp towel to keep the cake from drying out while it cools.

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French Kisses

Wed, January 5, 2011 21 Comments by Chef Ricky

Ingredients:

3 – Egg Whites (At room temperature) 1/8 tsp. – Salt
1 Cup – Sugar 2 Drops – Red Food Coloring
1 tsp. Almond Extract 1 1/4 Cups – Shredded Coconut

Directions:
1. Preheat oven to 300°F.

2. Place the egg whites in a glass mixing bowl with the salt. Beat until the whites are stiff and slowly add 1 cup of sugar, beating constantly.

3.Gently fold in the red food coloring, extract and coconut. Do this very slowly to avoid deflating the mixture. Drop the mixture from a teaspoon onto a greased and well floured baking sheet (I use ungreased parchment paper).

4.Bake about 30 minutes. Turn the oven off and let the kisses sit in the oven for 1 1/2 hours.

Submitted By: Stephanie C. Mckallister of London

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