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Overview
Product Details
| ISBN-13: | 9781481750813 |
|---|---|
| Publisher: | AuthorHouse |
| Publication date: | 05/29/2013 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 44 |
| File size: | 1 MB |
Read an Excerpt
Oliver's Treats
My Family's Favorite Desserts
By Lynn Oliver
AuthorHouse
Copyright © 2013 Lynn OliverAll rights reserved.
ISBN: 978-1-4817-5080-6
CHAPTER 1
INTRODUCTION
Little did I know that a peanut butter pie brought to my friends annual summer pool party would start a thriving business. My friend Frank who was a restaurant owner at the time suggested I should sell my pies. At first I didn't take him seriously, but after losing my job and being seven months pregnant the baking began.
I gathered recipes from friends, family members, cookbooks, magazines and some chefs that I knew. Being a fussy eater I looked for combinations that appealed to me and started to experiment. When I finally had about 10 different cakes to offer, I printed up a price list. Toting my daughter in one hand and a box of samples in the other, I proceeded to call on local restaurants. The first one I went to ordered 4 cakes for the weekend and so it began! I quickly learned that word of mouth backed by the quality of the desserts were my best advertisement. Handing out samples usually sealed the deal. As the business grew so did my offerings and hence the need for more space.
I hired a contractor to build a separate kitchen in my home and filled it with commercial grade equipment. Now I had a convection oven that could bake 20 cakes at a time! As word spread locally my client list became quite extensive. I loved the creative aspect of the business. I was asked to replicate a new High School in New York for a "cake cutting ceremony". It has ten buildings, curved roofs, flat roofs, glass walls and pillars. Everything was edible, even the buses! That was my biggest challenge.
Thirteen years later I closed the doors to Oliver's Treats because of a family move. Now my focus is on recipe development and writing to share my favorites with others.
TIPS
• This book was written with the intent that you have some knowledge of baking.
• The cakes are involved and require a lot of bowls but they are worth the effort.
• I have used ingredients that are readily available, especially the chocolates. If you have access to better quality chocolate then use that.
• Baking time will vary according to your oven. Check the cake or cookies 5 minutes before stated time.
• All cookies can be frozen up to 3 months in an airtight container. Place parchment paper over each separate layer. Remove from freezer and let them come to room temperature before serving.
• When rolling out cookie dough, if it becomes too soft, place back into the refrigerator to firm up.
• Space all cookies about ¼ - ½ inch apart. These cookies do not spread much when baking.
• The sugar cookies can be decorated, dipped in chocolate, sprinkled with powder sugar or left plain.
• To make the sugar cookies lemon flavored, replace the vanilla extract with fresh lemon juice and grated lemon peel.
CHAPTER 2
HEAVENLY CHOCOLATE CAKE
INGREDIENTS:
1 cup semi-sweet chocolate morsels
1 ounce unsweetened chocolate, chopped
1 ounce bittersweet chocolate, chopped
3 tablespoons warm water
2 tablespoons instant espresso powder
1 cup unsalted butter
1 teaspoon vanilla extract
6 large eggs separated
¾ cup light brown sugar
¾ cup sugar
½ cup all-purpose flour
1. Preheat 10 inch round spring-form pan with parchment paper and spray with cooking spray.
2. In a small bowl combine water and espresso powder, stir until dissolved.
3. Place all three chocolates, coffee mixture and butter in a small saucepan. Melt over low heat stirring occasionally. Let cool and stir in vanilla extract.
4. Using an electric mixer, in a large bowl whip the egg yolks until they are light and a pale yellow, about 3 minutes. Add both sugars and beat on medium speed for a minute. Pour yolks into another large mixing bowl.
5. Fold the chocolate mixture into the egg yolk mixture.
6. Using an electric mixer, in another large bowl whip the egg whites until soft peaks form.
7. Fold the egg whites into the chocolate mixture.
8. Sift the flour into the batter and fold until just combined.
9. Bake approximately 40 minutes or until toothpick inserted in center comes out moist. Let cool, run knife along the sides of the pan to release.
10. Place on a cake plate and dust with powder sugar.
TIPS:
• This cake will rise very high in the oven and then collapse once removed.
• It is best eaten at room temperature
• You may microwave a slice on low power for approximately 30 seconds on half power to have a "molten cake"
• Add fresh berries and whipped cream.
• Ice cream and chocolate sauce, the possibilities are endless.
• Can be frozen for up to 1 month. Wrap tightly in plastic wrap.
CHOCOLATE MOCHA TORTE
CAKE:
12 large eggs, separated
2 cups powder sugar
¼ cup unsweetened cocoa powder
¼ teaspoon cream of tartar
FILLING:
2 cups heavy cream
2 tablespoons coffee liqueur or 2
tablespoons instant coffee dissolved
in 1 tablespoon warm water
¼ cup unsweetened cocoa powder
¾ cup powder sugar
GANACHE:
¾ cup heavy cream
1 ¼ cups semi-sweet
chocolate morsel
CAKE:
1. Preheat the oven to 350°F. Line two 10 inch spring-form pans with parchment paper and spray with cooking spray.
2. Using an electric mixer, in a large bowl beat the egg yolks on medium to high speed until they become a pale yellow, about 3 minutes.
3. On low speed mix in 1 cup of powder sugar and ¼ cup cocoa powder.
4. In another mixing bowl, whip the egg whites until frothy on medium speed for 2 minutes. Add the cream of tartar and the remaining 1 cup of powder sugar. Whip until soft peaks form.
5. Stir in 1/3 of the whites into the egg yolk mixture to lighten and then gently fold the remaining whites.
6. Pour into the prepared pans and bake for approximately 40-50 minutes or until toothpick inserted in center comes out clean. Run a knife along the sides of the pan to release the cake. Cool completely.
FILLING:
1. Using an electric mixer, in a large bowl whip the heavy cream on medium speed for several minutes.
2. Add the powder sugar, cocoa powder and coffee liqueur and whip until soft peaks form.
GANACHE:
1. Place the heavy cream in a small saucepan over low heat, bring to low boil. Add the chocolate and stir until smooth. Let cool and thicken.
ASSEMBLE:
1. Remove cake from pans and cut each layer in half horizontally. Place the first layer on a 10 inch plate or cake circle.
2. Spread 1/3 of the whipped cream on top of the layer.
3. Place the next layer on top and repeat with all remaining cake layers and whipped cream ending with cake layer for the top.
4. Place a baking sheet lined with plastic wrap or parchment paper on a work surface. (This will collect the ganache that runs off the cake).
5. Place a cooling rack over the baking sheet; place your cake on the rack.
6. Stir the cooled ganache and pour onto the top of the cake to coat completely allowing the ganache to run over the sides.
7. Pick up the parchment paper and carefully pour the chocolate back into the pot. Replace the baking sheet with parchment paper and place under the cake again to collect any chocolate.
8. Smooth ganache on the sides of the cake. You may have to do this several times. This step should be repeated until the sides are completely covered. Allowing the ganache to become very thick will make this step easier for the sides.
TIPS:
• This cake will rise very high in the oven and then fall once removed. It will be very uneven on the sides. To hide you can press coconut, cake crumbs, or sprinkles on the sides of the cake.
• To make chocolate curls, use a vegetable peeler and "peel" a chocolate bar over the top the cake.
• Keep refrigerated.
• Can be frozen for up to 1 month. Wrap tightly in plastic wrap.
DECADENT CHOCOLATE HAZELNUT TRUFFLE
This cake contains raw eggs.
INGREDIENTS:
4 cups semi-sweet chocolate morsels
8 tablespoons unsalted butter melted
1/4 cup half and half
4 teaspoons unflavored gelatin
1/3 cup water
¾ cup powder sugar
1 teaspoon vanilla extract
3 large eggs separated
½ cup toasted ground hazelnuts
3 tablespoons seedless raspberry preserves
2 tablespoons cognac or brandy
2 cups heavy cream
1. Place parchment paper on bottom of 10? spring-form pan. Spray with cooking spray.
2. Place chocolate in a large metal bowl over a double boiler on low heat stirring occasionally until chocolate is completely melted.
3. Whisk in the melted butter. This will become very thick.
4. Whisk in the half and half.
5. Place water in a microwave safe bowl. Add gelatin and microwave on high for about 1 minute. Stir until gelatin is dissolved.
6. Whisk in the gelatin.
7. Whisk in powder sugar.
8. Whisk in vanilla extract, egg yolks, cognac and raspberry preserves. Your arm will be getting a workout!
9. Using an electric mixer, in a large bowl whip egg whites until soft peaks form then fold into the chocolate mixture.
10. Using an electric mixer, in a clean large mixing bowl whip heavy cream until soft peaks form. Fold into the chocolate mixture. Fold in the hazelnuts.
11. Pour into prepared pan and freeze for approximately 6 hours or until very firm.
12. Remove from pan. Keep refrigerated.
CARRIE'S CHEESECAKE
CRUST:
2 ½ cups finely ground vanilla wafers
2 tablespoons sugar
4 tablespoons melted butter
CHEESECAKE:
2 8 ounce packages of cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 pint sour cream
1. Preheat the oven to 350°F. Line a 10 inch spring-form pan with parchment paper and spray with cooking spray.
2. Combine vanilla wafers, sugar and butter. Press onto bottom and up the sides of the prepared pan.
3. Using an electric mixer, in a large mixing bowl beat the cream cheese until smooth.
4. Add sugar and beat until creamy.
5. Add eggs one at a time mixing on medium speed until incorporated. Scrape sides of bowl down between each addition.
6. Mix in the vanilla extract and sour cream.
7. Pour into prepared pan and bake for approximately 40-50 minutes or until the center is almost set. Turn off the oven and let cheesecake sit in oven for one hour. Remove from oven and let cool for another hour before placing in the refrigerator.
8. Refrigerate for approximately 6 hours or until very firm. Remove side of pan. Keep refrigerated.
TIPS:
• If cheesecake cracks run an icing spatula under warm water than press onto the cracks with slight pressure smoothing the top and eliminating the cracks.
• Cover the cracks with fresh fruit
• Can be frozen up to 1 month. Wrap tightly in plastic wrap.
CHOCOLATE ESPRESSO CHEESECAKE
CRUST:
2 ½ cups of finely ground vanilla wafers
2 tablespoons sugar
4 tablespoons melted unsalted butter
CHEESECAKE:
3 8 ounce packages of cream cheese softened
1 cup sugar
3 large eggs
2 tablespoons instant espresso powder
1 tablespoon warm water
1 cup semi-sweet chocolate morsel
¼ cup heavy cream
1. Preheat the oven to 350°F. Line 10" spring-form pan with parchment paper and spray with cooking spray.
2. Combine vanilla wafers, sugar and butter. Press onto bottom and up the sides of the prepared pan.
3. In a small saucepan over low heat add heavy cream and chocolate. Stir occasionally until completely melted. Set aside to cool.
4. In a small bowl combine espresso powder and water. Mix until dissolved. Set aside.
5. Using electric mixer, in a large bowl beat cream cheese until smooth, scraping down sides of bowl with rubber spatula.
6. Add sugar and cream together.
7. Add eggs one at a time mixing on medium speed until incorporated. Scrape sides of bowl down between each addition.
8. Mix in espresso mixture.
9. Pour half of the cream cheese mixture into prepared pan. Pour half of the chocolate mixture in a concentric circle over the cheesecake mixture. Using a knife swirl the chocolate and cheesecake together.
10. Repeat step 9 with the remaining cheesecake and chocolate mixtures.
11. Bake approximately 50-60 minutes. The sides will puff up and begin to crack. Remove from oven and cool on rack. Refrigerate overnight or for approximately 6 hours. Remove from pan.
12. Keep refrigerated. Can be frozen up to 1 month. Wrap tightly in plastic wrap.
SWEET JEN'S PUMPKIN CHEESECAKE WITH CANDIED PECANS
CRUST:
2 ½ cups finely ground ginger snap cookies
4 tablespoons melted butter
FILLING:
2 8 ounce packages of cream cheese, softened
¾ cup packed light brown sugar
½ teaspoon allspice
2 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon vanilla extract
½ teaspoon salt
3 large eggs
1 15 ounce can of pumpkin
PRALINE:
1/3 cup sugar
1/3 cup water
½ teaspoon cinnamon
1 cup pecan halves
2 tablespoons butter
1. Preheat the oven to 350°F. Line 10" spring-form pan with parchment paper and spray with cooking spray.
2. Combine the ginger snap crumbs and butter. Press on the bottom and up the sides of the prepared pan.
3. Using an electric mixer, in a large bowl beat the cream cheese until smooth scraping down the sides of the bowl with a rubber spatula.
4. Add the sugar and vanilla and cream until smooth.
5. Add eggs one at a time mixing on medium speed until incorporated. Scrape sides of bowl down between each addition.
6. Add the allspice, cinnamon, ginger and salt. Mix well.
7. Add the pumpkin and mix until combined.
8. Pour into prepared pan.
9. Bake approximately 40-50 minutes or until the cheesecake is set. Turn oven off and let cheesecake gradually cool for 1 hour. Refrigerate for 6 hours or until firm.
10. To make praline place the sugar, cinnamon and water in a small saucepan. Dissolve sugar on low heat. Bring to boil and boil without stirring until the water turns a caramel color approximately 6 minutes. Carefully add the pecans and butter (this mixture is very hot and will bubble up). Stir to combine.
11. Place mixture on a cookie sheet to cool. Chop up into smaller pieces.
12. Remove sides of pans from cheesecake, sprinkle praline to top. Keep refrigerated.
CARROT CAKE
CAKE:
1 pound carrots peeled, cut into 2 inch pieces
1 cup canola oil
4 large eggs
8 ounces crushed pineapple in natural juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 ¾ cups sugar
1 tablespoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped walnuts
ICING:
¾ cup of unsalted butter, softened
8 ounces of cream cheese, softened
4 cups powder sugar
2 teaspoons lemon juice
1. Preheat the oven to 350°F. Line two 10 inch spring-form pans with parchment paper and spray with cooking spray.
2. Place the carrots in a medium pot filled with water and cook until tender. Drain the carrots and place in a food processor. Pulse into fine pieces.
3. Using an electric mixer, in a large bowl combine eggs, sugar and vanilla extract. Blend on medium speed.
4. Add carrots, pineapple, oil and mix for 1 minute on medium speed.
5. Sift together the flour, baking soda, and salt. Place into the mixing bowl and mix until combined.
6. Add the walnuts and mix. Pour into prepared pans.
7. Bake for approximately 35-40 minutes or until toothpick inserted in center of cake comes out clean. Let cool completely, remove from pans.
ICING:
1. Using an electric mixer, in a large bowl cream the butter until smooth.
2. Add cream cheese and blend on medium speed until creamy, scraping down the sides of the bowl with a rubber spatula.
3. Add powder sugar and lemon juice and mix on low speed until well combined.
4. Place 1 layer of cake onto a plate. Spread about 1/3 of the icing on the first layer. Place the next layer on top and ice top and sides of cake.
TIPS:
• Keep refrigerated
• If you would like some extra cupcakes, bake this cake in two 9 inch cake pans. This will allow an additional 10 cupcakes with this recipe. Make sure to increase the icing by one half.
• Cake and cupcakes can be frozen up to 1 month. Wrap tightly in plastic wrap.
RASPBERRY WALNUT CAKE
CAKE:
1 cup walnuts
1 ½ teaspoons baking powder
1¾ cups all-purpose flour
¼ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract
1 ¾ cups heavy cream
ICING:
2 cups heavy cream
1 1/4 cups powder sugar
8 ounces cream cheese
1 teaspoon vanilla extract
12 ounces seedless raspberry preserves.
CAKE:
1. Preheat the oven to 350°F. Line bottoms of two 9 inch round cake pans with parchment paper and spray with cooking spray.
2. Place the first four ingredients in a food processor and pulse until walnuts are finely ground.
3. Using an electric mixer, whip the heavy cream until soft peaks form.
4. Using an electric mixer, in another bowl beat the eggs, sugar and vanilla extract on high speed until pale yellow, about 3 minutes.
5. Fold in the dry ingredients and then the whipped cream.
6. Pour batter into prepared pans and bake for about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, remove from pans and place on cooling rack.
ICING:
1. Using an electric mixer whip the heavy cream until soft peaks form. Set aside.
2. Using an electric mixer, in a separate mixing bowl beat the cream cheese until creamy.
3. Add the sugar, vanilla and salt. Beat until smooth scraping down sides of the bowl occasionally with a rubber spatula.
4. Fold the whipped cream into the cream cheese mixture.
(Continues...)
Excerpted from Oliver's Treats by Lynn Oliver. Copyright © 2013 Lynn Oliver. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Chapter 1 INTRODUCTION.................... 2
Chapter 2 CHOCOLATE LOVERS Heavenly Chocolate Cake, Chocolate Mocha
Torte, Decadent Chocolate Hazelnut Truffle.................... 4
Chapter 3 SAY CHEESE Carrie's Cheesecake, Espresso Chocolate Cheesecake,
Sweet Jen's Pumpkin Cheesecake with Candied Pecans.................... 10
Chapter 4 CAKES AND PIE Carrot Cake, Raspberry Walnut Cake, Peanut
Butter Pie.................... 16
Chapter 5 COOKIES The Infamous Mint Cookies, Pecan Cups, Linzer Cookies,
Walnut Drops, Sugar Cookies, Pecan Raspberry Bars, Cranberry Almond
Biscotti.................... 22