stiff
Divinity
In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using
Chocolate Raspberry Decadence
Preheat oven to 300 degrees F.
Toast almonds until golden, about 10 minutes. Let cool.
Spray a (9-inch) springform pan with vegetable spray, then line with plastic wrap and spray the lining with vegetable spray.
Melt 1 cup chocolate chips and 1/4 cup cream over l
Chocolate cherry valentine torte
Chocolate Cherry Valentine Torte2 eggs, separated1 1/2 cups sugar, divided1 1/4 cups all purpose flour1/2 cup HERSHEY`S Cocoa3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1 cup buttermilk or sour milk * Cream FillingChocolate Whipped C
Torta savoia
Torta Savoia (Chocolate Hazelnut Cake)uSyrup/u 1/2 cup granulated sugar 1/2 cup water 6 tablespoons dark rumuFilling/u1 (13 ounce) jar Nutella1 1/2 cups heavy whipping cream, divided 1 teaspoon vanilla extract1 recipe Sponge Cake (Pan di Spagna)
Cool whip
Cool Whip1 (5 ounce) can evaporated milk, chilled2 tablespoons cold water1 teaspoon unflavored gelatin 2 tablespoons granulated sugar3 tablespoons corn or safflower oilPour evaporated milk into a shallow tray, bowl or ice cube trays and place in the freezer until c
Chantilly cream
Chantilly Cream1 cup cream1 tablespoon granulated sugar or vanilla sugar1 teaspoon vanilla extractIn a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium stiff peaks. Store, covered with plastic wrap, in the refrigerator until r
Louisville banana pudding
Louisville Banana PuddingAssemble this in a round bowl with sloping sides.6 egg yolks1 cup granulated sugar1/2 cup flour4 cups milk1 tablespoon vanilla extract3 tablespoons unsalted butter6 egg whites1/4 teaspoon cream of tartar1/2 teaspoon vanilla
Chocolate raspberry decadence
Chocolate Raspberry DecadenceSource: The Advocate Baton Rouge, Louisiana January 18, 20011 cup sliced almonds3 cups semisweet chocolate chips, divided3/4 cup heavy cream, divided1/4 pound butter3 eggs1/4 cup raspberry liqueurPinch of salt5 tablespoo
Olive garden lemon cream cake
Olive Garden Lemon Cream Cake1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup granulated sugar 1/2 cup vegetable oil 6 egg yolks 3/4 cup water 1 tablespoon lemon zest 6 egg whites 1/2 teaspoon cream of tartar 3/4 cup granula
Divinity with variations
Divinity (with variations)2 2/3 cups granulated sugar 2/3 cup light corn syrup 1/2 cup water 2 egg whites 1 teaspoon vanilla extract2/3 cup coarsely chopped nutsCook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2 quart saucepan ove
Tres leches cake
Tres Leches Cake (Cake of Three Milks — Nicaragua)This cake must be served ice cold. If you do not have a rimmed platter large enough to hold this cake, then cut the cake in half and serve it on two platters.uCake/u9 egg yolks2 cups granulated sugar1 teaspoon vanil
Gooey coconut cake
Gooey Coconut CakeuCoconut Custard Filling/u1 1/4 cups milk1 1/4 cups coconut milk, shaken well5 egg yolks3 tablespoons cornstarc/2 cup granulated sugar1 teaspoon vanilla extract1 1/3 cups shredded coconutIn a heavy medium size saucepan, warm milk
Jam Filled Carrot Cake
Jam Filled Carrot Cake4 eggs, separated1 1/2 cups granulated sugar, divided1 cup carrots, grated1 cup walnuts, finely chopped1 1/2 cups all purpose flour1 teaspoon baking powder1/4 teaspoon nutmeg1/2 teaspoon cinnamon1 teaspoon vanilla extract1 teaspoo
Chocolate Mousse Pie
Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces semisweet chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost br
Chocolate Angel Pie
* (To make chocolate curls, scrape a bar of chocolate with a vegetable peeler) PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites, salt and cream of tartar together in the large bowl of an electric mixer until soft peaks form. Slowly beat in the sugar. b