Thursday, 2 May 2013

More Fan recipes

Hi peeps!

Its been such a great week so far and seeing as its Friday tomorrow, things can only get better from here on out. I want to thank all those who tag me with recipes on facebook and for those who view these recipes each day. I hope these recipes have helped you in your kitchen and that you've enjoyed them as much as I have.
I have another few recipes that have been shared with me and I'd like to feature them in today's blog. So without further ado, here we go! Thanks Jon Dalton!!

Old Fashioned Butter Cake

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar

Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 ½ hours or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving.
Granny's Favorites Cookbooks

‎​Chocolate Mousse

6 ounces semi-sweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter
Pinch salt
1 teaspoon vanilla extract
2 tablespoons strong coffee
4 large eggs, separated
2 tablespoons sugar
1/2 cup chilled heavy cream, plus more for serving

1. Melt the chocolate in a medium bowl set over a large saucepan of barely simmering water, stirring until smooth. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the salt, vanilla, and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next; set the mixture aside.

2. Whisk the egg whites in a clean mixing bowl set over a saucepan of hot water until warm, 1 to 2 minutes; remove the bowl from the saucepan. Beat with an electric mixer set at medium speed until soft peaks form. Raise the mixer speed to high and slowly add the sugar; beat to soft peaks. Whisk a quarter of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

3. Whip the heavy cream to soft peaks. Gently fold the whipped cream into the mousse. Spoon portions of the mousse into individual serving dishes or use as filling for a cake. Cover and refrigerate to allow the flavors to blend, at least 2 hours.

And that's that! Thanks again JD. Too awesome!
See ya'll tomorrow for an Anarchy filled blog!!!

Chef Shants xxxxx

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