Cook with Mary: Holiday Desserts

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WHAS11.com

Posted on November 16, 2011 at 12:30 PM

Updated Wednesday, Nov 16 at 12:42 PM

 

Chocolate Mousse Cake
 
4 cups chocolate wafer cookie crumbs (or oreo cookie crumbs)
10 Tbls unsalted butter, melted
 
1 # semi sweet chocolate, melted and slightly cooled
1 quart whipping cream
 
Mix the cookie crumbs and melted butter together until like wet sand. Press into a 10” springform pan. Form a firm bottom crust and press up the walls of the pan to nearly the top.
 
Whip the cream until stiff peaks. Pour in the melted chocolate and mix until totally incorporated. Pour into the prepared crust and chill overnight. Cut into 12 slices and garnish with additional whipped cream and sprinkle with cookies crumbs, if desired. 
Serves 12
 
 
Apple Walnut Cake w/sorghum apple butter
 
I have made this cake for years, first seeing the recipe in the Courier-Journal. I adapted it first by cutting way back on the oil, adding applesauce and finishing with a maple glaze. When I started at the St. Matthews Farmers’ Market, I wanted to add the Sorghum Apple Butter to this cake to see the result. Great cake, made even richer with Sorghum. 
 
2 cups sugar
3 cups flour
1 ½ tsp baking soda
1 tsp salt
1 tsp cinnamon
 
3 eggs
¾ cup vegetable oil
1 tsp vanilla
½ cup Apple Sorghum Butter, apple sauce or cranberry sauce
3 cups chopped, peeled apples
1 cup chopped walnuts
 
 
Preheat oven to 350°. Spray a tube pan (angel food or Bundt pan) with cooking spray. Sprinkle interior with flour.
 
In the bowl of a mixer, combine the dry ingredients. Mix together the wet ingredients. Fold dry and wet ingredients together. Fold in apples and nuts. Batter will be very thick. 
 
Pour into prepared pan. Bake at 350° for about an hour. 
 
The cake may look done long before it is. Test the cake after 50 minutes with an Instant Read thermometer. It should register between 180 and 200° internal temperature to assure baking is complete. Cool in pan for about 20 minutes. Run a thin bladed knife around the edges of the pan and remove first the outside. When cool enough to handle, invert the cake and reposition on a serving platter.
 
Drizzle with Maple Icing Glaze.
 
Maple Icing Glaze
 
2 Tbls butter
2 Tbls milk or cream
¼ tsp maple flavoring
Confectioners’ sugar
 
Melt the butter and milk together in a measuring cup. Stir in enough confectioners’ sugar to reach drizzling consistency.
 

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