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Dessert

Grandma’s Cornflake Cookies

January 5, 2023 by Jill Foucre Leave a Comment

Grandma's Cornflake Cookies
2023-01-06 02:43:16
Print
Ingredients
  1. 1/2 lb Butter
  2. 1 C Sugar
  3. 1 1/4 C Flour
  4. 1 tsp Vanilla
  5. 1 tsp Cream of Tartar
  6. 1 tsp Baking Soda
  7. 2 C Cornflakes
Instructions
  1. Heat oven to 350 degrees.
  2. Cream the butter and the sugar together in large bowl, stir in the vanilla. Sift together flour, baking soda and cream of tartar. Slowly add dry mix to the butter mixture.
  3. Take the 2 Cups of cornflakes and gently smash in Ziploc bag.
  4. Add the cornflakes last and mix well. Make small 1/2” balls and smash down with fork. Add holiday sprinkles for festive touch.
  5. Bake for 12 mins.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Baked Goods, Desserts, Recipes Tagged With: baking, cooking, Dessert, recipe

Yogurt Pound Cake

April 18, 2018 by Jill Foucre Leave a Comment

Yogurt Pound Cake
2018-04-19 01:31:56
Print
Ingredients
  1. 1 cup butter
  2. 2 cups sugar
  3. 3 eggs
  4. 2 1/2 cups flour
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon vanilla
  8. 8 oz lowfat vanilla yogurt
Instructions
  1. Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition.
  2. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Desserts, Recipes Tagged With: baking, Dessert, Glen Ellyn, pound cake, recipe, vanilla, yogurt

Dark Chocolate Fondue

March 13, 2018 by Jill Foucre Leave a Comment

Dark Chocolate Fondue
2018-03-14 00:22:56
Print
Ingredients
  1. 2 cups heavy cream
  2. 1 tablespoon vanilla
  3. ½ teaspoon Kosher salt
  4. 1 cup (8 oz.) bittersweet chocolate chips
  5. ¾ cup (6 oz.) semisweet chocolate chips
  6. 1 tablespoon Grand Marnier, cherry liqueur, or brandy
Instructions
  1. In a med. saucepan, combine the cream, vanilla, and salt. Heat over med. heat until the mixture barely simmers. Remove from heat and stir in the chocolates and the liqueur. Stir until completely smooth. Serve in fondue pot.
  2. Serve with: fruit, pound cake, angel food cake, cookies…
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Desserts Tagged With: chocolate, cooking, dark chocolate, Dessert, Glen Ellyn, recipe

Beignets

February 15, 2018 by Jill Foucre Leave a Comment

Beignets
2018-02-15 21:33:48
Yields 24
Print
Ingredients
  1. 1 cup warm water, 110 degrees
  2. 3 tablespoons granulated sugar, divided
  3. 1 tablespoon instant or rapid-rise yeast
  4. 15 ounces all-purpose flour, plus more for rolling
  5. 3/4 teaspoon of salt
  6. 2 eggs
  7. 2 tablespoons of canola oil
  8. Canola oil, for frying
  9. Confectioners’ sugar for finishing
Instructions
  1. Combine warm water, 1 tablespoon granulated sugar and yeast in large bowl. Let sit, about 5 minutes, until foamy. In separate bowl, combine flour, 2 remaining tablespoons sugar and salt. Whisk eggs and 2 tablespoons canola oil into foamed yeast water. Add flour mixture to liquid and vigorously stir with rubber spatula until all flour is incorporated. Cover with plastic wrap and place in refrigerator to rise until doubled in size, about 1 hour.
  2. Place a wire rack in a rimmed baking sheet. Dust a separate rimmed baking sheet with flour. Add enough canola oil to heavy-bottomed Dutch oven to measure 1 1/2-inches deep. Heat oil to 350 degrees over medium high heat. While oil is heating (after dough has doubled in size), finish preparing beignets. Heavily dust clean work surface with additional flour. Place half of dough on floured work surface and gently coat in flour using a bench scraper to turn dough and to keep from sticking to surface. Pat dough in to rectangle with well-floured hands. Roll dough to 1/4-inch thickness, about 12x9 inches. Using a pizza wheel, cut into twelve 3-inch squares. Place squares on floured baking sheet.
  3. Fry beignets, about 4-6 at a time depending on size of pot, until golden brown, about 3 minutes total, flipping halfway through frying. Use slotted spoon to transfer beignets to wire rack on rimmed backing sheet. Repeat with remaining beignets, being sure to maintain oil at 325-350 degrees during frying. Generously dust finished beignets with confectioners’ sugar and serve immediately.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Baked Goods, Desserts, Recipes Tagged With: baked goods, baking, beignets, cooking, Dessert, doughnuts, Glen Ellyn, recipe

Ginger Pound Cake with Cranberry Sauce

December 15, 2017 by Jill Foucre Leave a Comment

Ginger Pound Cake with Cranberry Sauce
2017-12-15 20:05:07
Print
Pound Cake
  1. ¾ cup milk
  2. 2.7 ounces crystallized ginger, finely minced
  3. 2 cup butter softened
  4. 3 cup sugar
  5. 6 large eggs
  6. 4 cups flour
  7. 1 teaspoon vanilla
Cranberry Sauce
  1. 2 tablespoons butter, separated
  2. 1 cup chopped peeled apple
  3. Pinch of nutmeg
  4. 1 cup cranberries
  5. 1 cup apple cider
  6. ½ cups sugar
For the Pound Cake
  1. Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
  2. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
  3. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
  4. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
  5. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
  1. In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
Notes
  1. Can make pound cake ahead and freeze.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Baked Goods, Desserts, Recipes Tagged With: baking, berries, cranberries, Dessert, ginger, Glen Ellyn, pound cake, recipe

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