CRÈME FRAICHE
Creamy Dessert Topping
Cultured cream that thickens and becomes slightly tart when left to stand at room temp. Good spooned over berries or warm chocolate pudding. A tablespoon or two stirred into soups and sauces gives them a velvety texture and silky sheen. Made with imported starters, or using sour cream a s a starter or:
2 c. whipping cream
2 T. buttermilk
Pour cream into 3-cup glass jar with lid. Add buttermilk; shake 1 minute. Let stand, covered and undisturbed at room temp for 6 to 12 hours or until thickened. If a soft consistency is desired, serve at once; for a thicker consistency, refrigerate 12 hours. To store, refrigerate up to 10 days; flavor will become slightly stronger as it matures.
VARIATION: SWEETENED CRÈME FRAICHE: Gently fold ½ c. confectioners? sugar and 1 T. vanilla extract into 2 c. thickened crème fraiche until blended. Cover and refrigerate.
RED VELVET CHEESECAKE
1 ½ c. chocolate graham cracker crumbs
¼ c. butter, melted
1 T. sugar
Press into 9-inch spring form.
24 oz. cream cheese
1 ½ c. sugar
4 large eggs, lightly beaten
3 T. cocoa
1 c. sour cream
½ c. whole buttermilk
2 t. vanilla extract
1 t. white vinegar
2 bottles (1 oz. each) red food coloring
Beat cream cheese and sugar; add eggs and remaining ingredients; mixing on low until fully combined. Pour into crust. Bake at 325* F. for 10 minutes; reduce heat to 300* F. and bake 1 hour 15 minutes more or until center is firm. Turn off oven and let sit in oven 30 minutes. Cool in pan 30 minutes. Cover and chill 8 hours.
3 oz. cream cheese
¼ c. butter
2 c. confectioners? sugar
1 t. vanilla extract
Beat cream cheese and butter; gradually add sugar and vanilla. Spread evenly over top of cheesecake.
BUTTERMILK BROWNIES
BROWNIES:
1 c. butter or margarine
1/3 c. cocoa
2 c. sugar
1 c. water (or 1 cup. coffee)
2 c. unsifted flour
1 t. baking soda
1/2 t. salt
2 slightly beaten eggs
1/2 c. buttermilk
1 1/2 t. vanilla
FROSTING:
1/4 c. butter
3 T. cocoa
3 T. buttermilk
2 1/4 c. confectioners? sugar
½ to 1 t. vanilla
1/2 c. English walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for English walnuts)
BROWNIES: In saucepan, combine butter, cocoa, sugar and 1 cup water. Bring to boil; stirring constantly. Remove from heat and set aside.
In large mixing bowl, blend together flour, soda and salt.
In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
Pour buttermilk mixture into dry ingredients; mix until smooth.
Add cocoa mixture gradually with mixer on low setting.
Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
Bake at 375* F. for 25 minutes; test with toothpick.
Immediately pour Frosting over brownies; spread evenly.
(Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
FROSTING: In saucepan, mix butter, cocoa and buttermilk. Cook and stir till boiling (mixture will be slightly curdled); remove from heat. Beat confectioners? sugar and 1/2 teaspoon vanilla. Fold in English walnuts.
VARIATION: For Mocha Brownies, add coffee instead of water.
CHOCOLATE GOBS
CAKE:
2 c. sugar
1/2 c. vegetable shortening
2 eggs
1 c. buttermilk
1 c. boiling water
1 t. vanilla extract
4 c. flour
1/2 t. baking powder
2 t. baking soda
1/2 c. cocoa
FILLING:
5 T. flour
1 c. milk
1 c. sugar
1/2 c. butter, softened
1/2 c. vegetable shortening
1 t. vanilla extract
Preheat oven to 425* F. In large mixing bowl, cream together sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed. Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.
To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.
|