Welcome To Diana's Desserts Newsletter
Edition Number #3 January 5, 2003 I want to take this opportunity to wish all of you a very Happy New Year, 2003.I hope you had a wonderful, happy and healthy Christmas and Holiday season, and that you were able to make all the delicious desserts and foods that you planned on for this joyous time. I also hope you were able to spend good times with family and friends. What We Did For Christmas 2002 ---------------------------------------------------------- At our home here in Northern California, in the beautiful Napa-Sonoma Wine Country, my husband Kenny and I had our best friend Stell(who is from Ireland), visit us from Copenhagen Denmark where she lives. This year Stella left her 2 grown children Jonathan and Jessica to spend Christmas with their Grand Parents in Copenhagen. It was an especially joyous time for all of us this Christmas season. Hopefully her children can be with us next Christmas, or maybe Kenny and I will visit our good friends next year in Denmark. There is nothing like a Scandinavian Christmas, and Denmark is so beautiful and festive during the Christmas Season. The New Year 2003 ---------------------------------------------------------- Well, it's the beginning of a new year, and that means it will soon be time to start planning for the upcoming holidays such as Chinese New Years, Valentines Day, St. Patricks Day, and so on. But for now, it's a good time to relax and enjoy the winter and the warm cozy comfort foods we all love. In this edition of Diana's Desserts Newsletter, I am including a recipe that I have chosen for January's Guest Submitted Recipe, and it is also the "Recipe Of The Week" on my website for this week of Sunday January 5th thru Saturday January 11th. January's Guest Submitted Recipe ---------------------------------------------------------- Grandma's Pound Cake Submitted by: Pat Servings: Makes: 1 (one) 10-inch bundt cake or two 8x4 inch loaves Comments: "This is a really good cake, it's good by itself or with frosting. I have used a caramel frosting on it and it's yummy!"........Pat Ingredients: 2 cups (4 sticks) butter 2 cups granulated sugar 3 1/2 cups all-purpose flour 8 large eggs 2 tsp. vanilla extract 1 tsp. lemon extract Instructions: 1. Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan or two 8x4 inch loaf pans. Set aside. 2. Beat butter at medium speed with an electric mixer for about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears and mixture is light and fluffy. Add the vanilla and lemon extracts, mixing well. 3. Gradually add flour to creamed mixture, mixing at low speed just until blended after each addition. 4. Pour into prepared pan(s) and bake for 1 hour and 20 minutes or until toothpick comes out clean. Cool in pan(s) on a wire rack for 10 minutes or so. Remove from pan(2) and let cool completely on rack. Makes: 1 (one) 10 inch bundt cake, or 2 (8x4 inch) loaves. Source: My Grandma Submitted By: Pat Date: December 9, 2002 "Thank you Pat for this special Pound Cake recipe from your Grandma"............Diana Click Here for Recipe and Photo of Grandma's Pound Cake. Winter's "Sweet" Cozy Comfort Foods Recipes ---------------------------------------------------------- "Homemade Marshmallows are one of my favorite winter time sweets. They are great to eat sitting around the fireplace and watching TV or listening to relaxing music, or just chatting with family or friends"...............Diana Homemade Marshmallows Makes: 16-20 jumbo size marshmallows Comments by Diana's Desserts: These homemade marshmallows are fun to make, especially if you like licking the bowl, they are so good. They are so much better than the store bought marshmallows and quite easy to make. Try dipping some of them in semisweet or bittersweet chocolate for a confection everyone will love. Ingredients: 3 envelopes unflavored gelatin (approximately 2 1/2 to 3 tablespoons) 1/2 cup cold water 2 cups granulated sugar 2/3 cups corn syrup 1/4 cup water 1/8 teaspoon salt 1 tablespoon vanilla extract Vegetable oil, for oiling plastic wrap Confectioners' sugar, for dredging marshmallows in Instructions: 1) In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. 2) Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a full boil, and let boil for 1 minute. 3) Pour boiling syrup into gelatin mixture and mix at medium-high speed. Add salt and beat at medium-high speed for 12 minutes. Add vanilla, and mix until incorporated well into mixture. 4) Scrape marshmallow mixture into a 9x9-inch square pan lined with oiled plastic wrap and spread evenly. (Note: lightly oil hands and spatula or bowl scraper). 5) After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture firmly into the pan; then remove the plastic wrap. 6) Place pan in refrigerator to firm up marshmallow slab for at least 4 hours or overnight. 7) Take pan out of refrigerator, bring marshmallow slab to room temperature (about 15-20 minutes). 8) Remove marshmallow slab from plastic wrap lined pan; place on work surface, and coat the marshmallow slab with confectioners' sugar, trimming sides of slab to make it neat and even. Cut slab into 16-20 pieces with a chef's knife or kitchen scissors. Dredge (coat) each piece of marshmallow in confectioners' sugar, or place a few marshmallows at a time in a large bowl with confectioners's sugar and toss marshmallows in sugar. 9) Store marshmallows in an airtight container. Marshmallows will keep in container for approximately 1 week. Makes: 16-20 jumbo size marshmallows. Click Here for Recipe and Photo for Homemade Marshmallows. Chocolate Fudge Cake ---------------------------------------------------------- Servings: 10 Comments by Nigella Lawson: "I have a bad Amazon habit. You know the "when the going gets tough, the tough go shopping" line? Well, the "not-so-tough" get their retail therapy online. Or I do, when I can't sleep I start ordering books. And I comfort myself twice over by telling myself how useful they are, how they really help my work. I offer this recipe, adapted from a book that in itself soothes, Tish Boyle's Diner Desserts, bought at 3AM one unravellingly wakeful night, as proof. This is the sort of cake you'd want to eat the whole of when you've been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts".............Nigella Lawson Makes: 10 servings or 1 with a broken heart Ingredients: (Note: American Measurement Conversions Follow) For The Cake: 400g plain flour 250g golden caster sugar 100g light muscovado sugar 50g best quality cocoa powder 2 tsp. baking powder 1 tsp. bicarbonate of soda 1/2 tsp. salt 3 eggs 142ml/small tub sour cream 1 tbsp. vanilla extract 175g unsalted butter, melted and cooled 125ml corn oil 300ml chilled water For The Fudge Icing: 175g dark (bittersweet) chocolate, minimum 70% cocoa solids 250g unsalted butter, softened 275g icing (confectioners') sugar, sifted 1 tbsp. vanilla extract American Ingredients Conversions: For The Cake: 1 3/4 cup all-purpose flour 1 cup superfine sugar 7 tbsp. light muscavado sugar 3 1/2 tbsp. best quality cocoa powder 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3 eggs 1/2 to 2/3 cup sour cream 1 tbsp. vanilla extract 3/4 cup (1 1/2 sticks) butter, melted and cooled 1/2 cup corn oil 1 1/4 cup chiled water For The Icing: 3/4 cup dark bittersweet chocolate, minimum 70% cocoa solids 1 cup unsalted butter, softened 1 1/4 cups confectioners' sugar, sifted 1 tbsp. vanilla extract Instructions: 1. Preheat the oven to 350 degrees F (180 C). 2. Butter and line the bottom of two 8-inch (20cm) sandwich (cake pans) tins. 3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. 4. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. 5. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself. 6. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins (pans) on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely. 7. To make the icing, melt the chocolate in the microwave for 2-3 minutes on medium should do it, or in a bowl sitting over a pan of simmering water, and let cool slightly. 8. In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. 9. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula. Makes 10 servings. Source: Nigella Bites: From Family Meals to Elegant Dinners-- Easy, Delectable Recipes for Any Occasion By Nigella Lawson, Francesca Yorke, Photographer. Publisher: Hyperion; ISBN: 0786868694; 1st edition (October 16, 2002) Click Here For Recipe and Photo of Chocolate Fudge Cake. Microwave Sour Cream Lemon Pie ---------------------------------------------------------- "A quick and easy No-Bake Dessert, except for microwaving the filling ingredients". Makes 8 servings Comments by Diana's Desserts: "This microwave pie is so easy to make, and will be ready in time for dessert. Use lemon or lime juice to flavor this delicious dessert.".................Diana's Desserts Ingredients: 1 cup granulated sugar 1/4 cup cornstarch 1 1/4 cup milk 3 egg-yolks, slightly beaten 1 teaspoon lemon rind 1/3 cup lemon juice (or lime juice) 1/4 cup real margarine (not spread) 1 cup sour cream 1 graham cracker pie crust Instructions: In 2-quart microwave container, stir together sugar and cornstarch. Gradually stir in milk until smooth. Stir in eggs, rind, and juice. Add margarine. Mix and cook in microwave oven at 70% power until boiling (about 2-4 minutes), stirring once. Boil in microwave oven for 30 seconds to 1 minute. Remove and cover mixture with plastic wrap. Refrigerate 45 minutes to cool, but not set. Fold in sour cream and turn into crust. Refrigerate at least 2 hours. Garnish with whipped cream or non-dairy topping such as Cool Whip. Makes 8 servings. Source: DianasDesserts.com Click Here For Recipe and Photo of Sour Cream Lemon Pie. Golden Syrup Sweet Dumplings ---------------------------------------------------------- Makes 4 servings (enough for 4 people) Comments by Diana's Desserts: This is a recipe I found in an Austrailian cookbook, and I thought these sweet dumplings sounded and looked so good, that I would put the recipe on my website. They are definitely a "comfort" food. Great on a chilly winter's day. Try these little goodies for breakfast, or as a snack in between meals. They go very well with coffee, tea or a cup of hot cocoa.............Diana Ingredients: For The Dough: 1 cup self-rising flour 3 tablespoons unsalted butter, cut into small pieces 1 large egg 1 tbsp. milk For The Golden Syrup: 1 cup granulated (castor) sugar 3 tablespoons unsalted butter 2 tbsp. golden syrup (light corn syrup, maple syrup or light treacle syrup may be substituted for the golden syrup) 1/4 cup lemon juice Instructions: Sift the flour and a pinch of salt into a bowl. Using your fingertips, rub in the butter until the mixture is fine and crumbly, and make a well in the center. Using a flatbladed knife, stir the combined egg and milk into the flour mixture to form a soft dough. To Make The Syrup: Put 2 cups water in a large pan with the sugar, butter, golden syrup (or use Light Corn Syrup, Maple Syrup, or Light Treacle Syrup) and lemon juice. Stir over medium heat until combined and the sugar has dissolved. Bring syrup to a boil, then gently drop dough by tablespoons into the syrup. Cover and reduce the heat to a simmer. Cook for 20 minutes, or until a knife inserted into a dumpling comes out clean. Spoon dumplings onto serving plates and drizzle with the syrup. Serve the warm dumplings immediately. If desired, serve with whipped cream, or a scoop of vanilla ice cream. Makes 4 servings (enough for 4 people). Source: Cooking-A Commonsense Guide, Murdoch Books Click Here For The Recipe and Photo of Golden Syrup Sweet Dumplings. And Last, But Not Least, Bread Pudding. Always a great "Comfort Food"...............Diana's Desserts ---------------------------------------------------------- Croissant Bread Pudding Makes: 6 servings Comments by Diana's Desserts: Bread Pudding, definitely a "comfort" food on a chilly winter's day or evening. An effortless way to elevate basic bread pudding is to substitute croissants for day-old bread. To keep down the cost of this luxurious tasting dessert, check the better bakeries in your area. They many sell day old croissants at half price. Equipment Needed: Measuring cups Large roasting pan 7 x 11-inch glass or porcelain baking dish Cutting board Bread knife Paring knife Zippered top plastic bag Electric mixer fitted with paddle attachment Wooden spoon Wire rack Ingredients: 3/4 cup golden raisins 3 to 4 day-old croissants (about 12 ounces total) 3 cups whole milk 3 large eggs 2 large egg yolks 3/4 cup granulated sugar 1 vanilla bean Instructions: 1. Preheat the oven to 350 degrees F. Place the roasting pan in the oven and pour 1/2 inch of hot water into it. 2. Scatter the raisins across the bottom of the glass baking dish. Cut the croissants into 1/2 inch thick slices and place on top of the raisins in the dish. 3. Combine the milk, whole eggs, egg yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in the plastic bag and reserve for another use. Scrape the seeds from the other half into the bowl. Discard the scraped bean half. Beat on medium-low speed with the mixer until well blended and a little frothy, 1 to 2 minutes. 4. Pour the egg mixture over the croissants and press the bread with the back of the spoon to make sure that everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes. 5. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on the wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours, and serve chilled. Makes: 6 servings. Source: Instant Gratification by Lauren Chattman Click Here For Recipe and Photo of Croissant Bread Pudding. Additional Notes and Recipe ---------------------------------------------------------- I hope you will enjoy these cozy winter time recipes. Please let me know if you made any of them and how they turned out. Here's one more recipe (a beverage), I will leave you with to try on a chilly winter's day. Hot Chocolate Espresso Makes: 2 servings (about 2 cups) Comments by Diana's Desserts: Not for the worried weight watcher, this creamy drink is pure indulgence but just right for after ice skating or sledding on a wintry day. Ingredients: 1 cup strong hot coffee, or espresso 2 to 6 teaspoons granulated sugar 1 cup cream, or 1/2 cup half-and-half and 1/2 cup milk 3 teaspoons unsweetened cocoa For Garnish: Whipped cream 2 tablespoons milk chocolate, grated Cinnamon sticks Instructions: In 2 large cups or glass mugs, mix the coffee (or espresso) and sugar. In a small saucepan over low heat, warm the cream. Add the cocoa and mix well. Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick. Makes 2 servings, or about 2 cups. Source: DianasDesserts.com Click Here For Recipe and Photo of Hot Chocolate Espresso. Guest Submitted Recipes and The next Edition of Diana's Desserts Newsletter ---------------------------------------------------------- Please don't forget to submit your recipes by the end of January, as I need to choose a Guest Submitted Recipe for each month's edition of Diana's Desserts Newsletter. The Guest Submitted Recipe I choose will also be the Recipe Of The Week for the week of February 9th through February the 15th on Diana's Desserts Website. I'd like to say thank you to all of you who have been so kind to submit your recipes to Diana's Desserts website. The next edition of Diana's Desserts Newsletter will be emailed to guests on or about the 9th of February. Diana's Desserts Logo Aprons and Kitchen Towels ---------------------------------------------------------- Don't forget to check out my new Diana's Desserts Logo Kitchen Aprons and Logo Kitchen Towels for sale. Just click on the "Aprons and Towels" link on the left hand side navigation bar on my website. They are made from the best quality fabric from France. The kitchen towels are 100% cotton, and the aprons are a linen-cotton blend. Both towels and aprons are machine washable. They make wonderful gifts for those who love cooking or baking. I gave them to many of my friends for Christmas gifts, and they loved them. Click Here To View Diana's Desserts Logo Aprons and Kitchen Towels. FOODS AND COOKING TRENDS ---------------------------------------------------------- I will leave you with this very important observation on Food Trends: What Food Trends can we expect this year? "In these uncertain times, without a doubt, comfort food. Sharing a meal with family and friends is our opportunity to control our quality of life and our health in a time we have so little control over anything else. Comfort foods prepared in the true spirit of their tradition - warm meals meant to nurture, restore and energize - are our connection to home, to the familiar and to a meaningful and spiritually fulfilling, future. Imparting this sense of family and caring to our children is perhaps the greatest gift we have to offer them." Source: Kathleen Daelemans: Host of Food Network's Cooking Thin Closing Thoughts For The January 2003 Edition Of Diana's Desserts Newsletter ---------------------------------------------------------- Until next month, relax and enjoy your time off from "serious" baking and cooking. Most of you must be a bit "tired out" from all of your Holiday Baking and Cooking. Next month Diana's Desserts Newsletter will concentrate on plans and recipes for Valentines Day and Chinese New Years 2003 (The Year of The Ram), and more information on Food, Cooking and Baking Trends. Sincerely, Diana Diana's Desserts
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