Best Food Recipes

Ingredients:

1 cup Warm Water

1 tablespoon Olive Oil

1 beaten egg

3 1/2 cups bread flour

1/2 cup sugar

1 teaspoon salt

2 1/2 teaspoons bread machine yeast 

Method:

Place all of the ingredients in the bread machine in the order. Mine recommends that you put in the wet ingredients followed by the flour, sugar, salt and the yeast last. 

Turn on the dough cycle and let the machine do all of the work! If you want, you could add some Italian Seasoning at this point too. 

Turn the dough out onto a floured surface. 

Divide the dough into 6 equal portions. Each portion should weigh about 5 ounces.

Shape each portion into whatever shape of roll you would like. Place the rolls on a greased baking sheet. Space the rolls about 2 inches apart. Cover with plastic Wrap and let rise in a warm place, free from draft for about 20 to 25 minutes. 

Bake in a preheated 350° F oven for 20 minutes. When finished, you can brush them with melted butter if you'd like. Remove from pan and cool on a wire rack.

Ingredients:

1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix

Preparation:

Prepare cake mix as directed. 

Pour 1/2 of the batter with one cup of the pecans, in a 13x9 inch pan. Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add caramels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.

Ingredients:

frozen roll dough

½ stick butter

dried or fresh herbs

1 clove garlic, minced or crushed

Method:

Let the dough rise according to the package directions. Melt the butter and stir in the garlic and herbs.

Brush over the rolls and bake according to the package directions. Brush more seasoned butter over the rolls after baking.

Ingredients:

1 plain white cake mix

3 eggs

2 egg whites

1/3 cup vegetable oil

1/3 cup buttermilk

1/3 cup water

For the Passion Fruit Mousse:

1/3 cup water

2 packets unflavored gelatin

1 1/4 cup fresh or frozen passion fruit pulp

1 cup sugar

2 tablespoons rum or pisco

5 egg whites

Syrup:

3/4 cup fresh or frozen passion fruit pulp

3/4 cup sugar

For the Whipped Cream Frosting:

2 cups whipping cream

3 tablespoons sugar

1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.

Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.

Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.

Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.

While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.

Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.

Make the italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.

Until the whisk attachment, beat the egg whites until soft peaks form.

Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.

Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.

While the meringue cools, beat the whipping cream until very soft peaks form. Do not overbeat.

Fold the the passion fruit/gelatin mix gently into the egg whites. Do not overmix.

Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.

Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9 inch springform pan with a circle of wax paper. Butter the inside of the springform pan.

Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.

Cover mousse with another cake layer, and brush cake with syrup. Spread another 1/3 of the mousse over the cake.

Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly – at least 4 hours to overnight.

Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving cake on base.

Add sugar to remaining whipped cream, and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of cake and on top. You can also use a pastry bag with star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.

Ingredients:

cake:

3/4 cup cocoa powder, plus more for dusting

2 1/4 cups all-purpose flour

1 1/2 tsp. salt

1 3/4 tsp. baking soda

2 1/4 cups sugar

2 cups boiling water

12 Tbs. (1 1/2 sticks) unsalted butter, melted

3 eggs

2 1/2 tsp. vanilla extract

8 oz. 70% cocoa dark chocolate, chopped into small pieces (of course you can adjust the type of chocolate to your liking)

For the ganache:

6 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 pints fresh berries (strawberries-sliced, raspberries, currents, blackberries, etc.)

Methods:

Position a rack in the lower third of an oven and preheat to 350°F. Grease a Mary Ann cake pan and dust with cocoa powder.

To make the cake, over a sheet of waxed paper, sift together the flour, salt and baking soda. Set aside.

In a large bowl, whisk together the 3/4 cup cocoa, the sugar and boiling water. Set aside.

In a small bowl, whisk together the butter, eggs and vanilla. Pour into the cocoa mixture and whisk to combine. Whisk in the flour mixture in two additions. Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.

Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan. Let cool completely, about 1 hour.

To make the ganache, put the chocolate in a small bowl. In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan. Pour the cream over the chocolate. Let stand for 1 minute, then slowly whisk until smooth. Let cool for 10 minutes before using.

Pour the ganache into the well of the cake. Using an offset spatula, spread evenly. Sprinkle the berries into the middle well. Refrigerate the cake for at least 30 minutes to set the ganache. Add more berries as needed.