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    Desserts Galore
    Desserts Galore
    Desserts Galore
    Ebook92 pages54 minutes

    Desserts Galore

    By Mimi Riser

    ()

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    About this ebook

    A grand collection of over 130 easy and delicious dessert recipes... Includes (in order of appearance): Classic cakes & brownies, cake mix creations, sweet breads & muffins, gluten-free goodies, baked puddings & pies, no-bake desserts, gourmet goodies, cool & creamy treats, and scrumptious cookies. Something sweet for everyone!

    LanguageEnglish
    PublisherMimi Riser
    Release dateDec 16, 2015
    ISBN9781311599124
    Desserts Galore
    Author

    Mimi Riser

    Mimi Riser is a longtime author of fiction and nonfiction, including several series and spanning a variety of genres (with flavors ranging from sweet to spicy hot). Her books celebrate the upbeat, the offbeat, and “beating the odds.” She began life in the urban northeast, but now resides in the rural southwest with her best friend & husband Rob.

    Read more from Mimi Riser

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      Book preview

      Desserts Galore - Mimi Riser

      <><><>

      DESSERTS GALORE

      Over 130 Scrumptious Recipes

      Mimi Riser

      www.mimiriser.com

      The Kitchen Witch Collection

      Copyright 2015 by Mimi Riser

      All rights reserved.

      <><><>

      Smashwords Edition, License Notes: This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      <><><>

      Life is uncertain. Eat dessert first.

      ~ERNESTINE ULMER

      Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

      ~JIM DAVIS

      <><>

      Chapter 1: Classic Cakes & Brownies

      With weights and measures just and true,

      Oven of even heat,

      Well-buttered tins and quiet nerves,

      Success will be complete.

      ~OLD REDE

      Almond Cake:

      This recipe is said to have been a favorite in the kitchen of Mrs. Abraham Lincoln—so much so that’s it’s sometimes called Lincoln Cake—but it was originally created in 1825 by Monsieur Giron, a caterer in Kentucky, to honor a visit from his fellow Frenchman, Lafayette. (The baking powder was added at a later date.)

      ---

      3 cups flour

      1 tablespoon baking powder

      2 & 1/2 cups sugar

      1 cup (2 sticks) butter, softened

      1 cup milk

      1 cup chopped almonds

      1/2 tablespoon vanilla or almond extract

      6 egg whites

      1/2 teaspoon salt

      ---

      Sift the flour with the baking powder. Cream the butter with the sugar; then slowly add the flour and milk, alternating between the two. Add the almonds and extract; mix well. Beat the egg whites with the salt until stiff; fold into the cake batter. Pour into a greased and floured Bundt pan and bake at 350 F. until a knife inserted in the center comes out clean (about 1 hour). Invert cake onto a wire rack and let cool for several minutes before gently lifting off the pan. Cut with a serrated knife.

      -------

      Cocoa Cola Cake:

      This is a classic Southern cake, and there are countless variants of the basic recipe, but this one is possibly the easiest.

      ---

      2 cups flour

      3 tablespoons cocoa powder

      1 teaspoon baking soda

      1 cup (2 sticks) margarine, softened

      1 & 3/4 cups sugar

      2 eggs

      1 teaspoon vanilla

      1/2 cup buttermilk

      1 cup cola

      1 & 1/2 cups mini marshmallows

      --

      Frosting:

      3 & 3/4 cups powdered sugar

      3 tablespoons cocoa powder

      1/2 cup (1 stick) margarine, softened

      1/2 cup cola

      1 cup chopped nuts

      ---

      Combine the flour, cocoa powder and baking soda. Cream the margarine with the sugar; blend in the eggs and vanilla. Alternating between the two, blend in the flour mixture and buttermilk, then blend in the cola. Stir in the marshmallows by hand. Pour batter into a greased 9x13-inch pan and bake at 350 F. until a tester inserted in the center comes out clean (about 40-45 minutes).

      To make the frosting: sift the powdered sugar with the cocoa, then beat in the margarine, then the cola. Stir in the nuts by hand. Spread on the cooled cake.

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      Peaches & Cream Cake:

      This one is based on a Tres Leches (three-milk) cake recipe, but with a fruity twist.

      ---

      1 cup diced peaches (fresh, frozen or canned)

      1/3 cup peach nectar

      1/4 cup (1/2 stick) butter, softened

      1 cup granulated sugar, divided

      3 large eggs

      1 & 1/4 cups self-rising flour

      3/4 cup sweetened condensed milk

      2/3 cup evaporated milk

      1/3 cup whole milk

      2 cups whipping cream

      ---

      Cream the butter with 3/4 cup of the granulated sugar; blend in the peach nectar and eggs; blend in the flour. Pour into a greased 9x13-inch pan and bake at 350 F. until golden brown and a tester inserted in the center comes out clean (about 25-35 minutes). Leave cake in pan; let cool, then puncture it every inch or so with a fork. Whisk together the condensed milk, evaporated milk, and whole milk; slowly pour over the cooled cake and let it soak in.

      Puree the peaches in a blender or food processor. Whip the cream with the remaining sugar until stiff, then gently fold in the peach puree. Spread over the cake and chill in the fridge.

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      Kaffee Kuchen:

      Very easy, very old

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