'Just Desserts' began with an artist rendition of a chef's hand holding a platter of tasty treats. That most creative and talented licensed artist, Sharon Neuhaus, just happens to be a friend of mine.
Asking Sharon for permission to use her atwork and with her acceptance encouraged me to write this cookbook on 'Just Desserts.'
WARNING
This cookbook contains several recipes that are not for those who desire to lose weight or for those who are watching their sugar, blood pressure and/or cholesterol.
But it is a cookbook for those who love to entertain and dazzle their friends and families with delicious, mouth watering and yummy desserts and dessert presentations.
The recipes are not difficult. Be sure to read the entire recipe before beginning to ensure you know how the ingredients will go together. There is an art to baking and the order of ingredients will make a difference in your success in making 'Just Desserts'.
Before you dive in to whipping up some of these luscious desserts ... there are a few things you need to know. The recipes are easy to prepare and the ingredients are "everyday" items ... items you can find at most grocery stores.
I have included a special cooking tip section, various charts for creating
your very own designer ... cupcakes,
cheesecakes, jelly roll sponge-type cakes, buttercream frosting variation recipes, pies and pastries, tortes and tarts, dessert coffees, special sauces and glazes.
Some cake recipes are made from scratch and others make use of cake mixes. You won't find cookies and brownies in this book, but look forward to my upcoming books on 'Just Cookies', 'Just Breads', 'Just Tea Parties' and 'Just Other' ... ideas to come.
Enjoy!
Copyright 2008
All rights reserved including the right of reproduction in whole or in part in any form with out prior written permission of the publisher.
Cover Design, "Just Desserts" copyright 2004, artwork designed by licensed artist Sharon Neuhaus, used by Liz Bushong under authorization from Sharon Neuhaus Designs.
For more information regarding Sharon Neuhaus Designs contact: sharonneuhausdesigns@embarqmail.com
Elegant Chocolate Torte
Page 67-alot of prep but worth it.
Bake at 350 degrees
Ingredients for Torte:
1-18.25 ounce package dark chocolate fudge cake mix
1-3 ounce package chocolate instant pudding /pie mix-dry
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1/2 cup apricot, cherry, or raspberry jelly
1 recipe for whipped topping
1 recipe for raspberry sauce
Yield: 2- 6" X 6" square cakes or 4 -2" round cakes
Whipped Cream Filling: (page 118)
2 cups heavy whipping cream, whipped
1/4 cup confectioner's sugar, sifted
2 teaspoons cream bouquet or vanilla flavoring
* In chilled mixing bowl with whisk attachment
beat heavy whipping cream until soft peaks
begin to form.
* Add confectioners sugar gradually to stiffen
whipping cream
* Add flavoring.
* Set aside in refrigerator until ready to assemble cake
Instructions for Cake Assembly:
Preheat oven to 350. Prepare cake pans by spraying with cooking spray and lining the bottom of pans with parchment circles. Set aside.
Directions for cakes:
- In large mixing bowl, combine cake mix,
pudding mix, water, oil, eggs and vanilla.
Beat on medium speed to blend.
- Using ice cream scoop, or ziplock plastic bag, fill or scoop cup cake batter into cake pans filling 1/2 full.
- Bake at 350 for 22-28 minutes. Cake is done when cake springs back after touching center
- Let cool, remove from pan, keep cake right side up.
- Freeze cakes for one hour or longer. This will
help you cut the cake into three sections.
Torte Assembly:
- Flood dessert plate with raspberry sauce
- Place one slice of cake on dessert plate
- Spread jelly on cake layer
- Fill pastry bag fitted with tip 1 M with whipped cream
- Pipe whipped cream, add cake layer and repeat process ending with top layer.
- Top cake with swrirl of whipped cream
- Garnish with fresh raspberries & mint leaves
- Create String of Pearls if desired
.
Creating your own Designer Cupcakes
Allow yourself to mix and match 12 different cake flavors, 10 baked in fillings and 5 frosting recipes to create your own special cupcakes. All recipes can be modified to make jumbo, standard and or mini cupcakes, just change pans, liners, adjust baking time. You can see how many ways to decorate.
Baking time: Jumbo- 45-50 minutes
Standard- 25-30 minutes
Mini's- 12-15 minutes
Raspberry Sauce: (page 89)
1-20 ounce package frozen raspberries, thawed
4 tablespoons granulated sugar
1 tablespoon lemon juice or orange extract
Instructions:
* In food processor, puree berries and sugar
* Strain seeds in a fine sieve, discard seeds
*Stir in extract or juice.
*May be prepared two days ahead and refrigerated
*Serve over cheesecakes, or as a decorative sauce
on dessert plate, over ice cream, or fresh fruit.
As a decorative sauce for dessert plate, place warm sauce in a plastic squeeze bottle. Decorate plate with dots, swirls, string of hearts, zigzags, striped effect or flood the plate. Heat sauce in microwave when ready to use.
Sting of Hearts on Dessert Plate (page91)
With sauce in plastic squeeze bottle,float sauce onto dessert plate. Next place drops of Heavy Whipping Cream in a line around edge of sauce on plate. Take a toothpick and starting at the top of the dege of drop, drag through center of drop to create a string of heart shaped drops. If you follow the curve around the plate it will be easier and more attractive to ceate the string of hearts.
Want to make a statement at your next dinner party... this is a real show stopper.
All cupcake photos illustrated have instructions on how to create designs and recipes of items that are not in cookbook listed on the following Presentation pages:
Enjoy and Happy Baking!
"Just Desserts" is temporarily out of print.
But many recipes are through out this website.
