SAMPLE RECIPES:
1. Cookies
101
2.
Sugar
Cookies with Variations:
Thumbprint
Cookies
Lemon Sugar Cookies
Almond Sugar Cookies
Ginger Sugar Cookies
Chocolate Chip Sugar Cookies
Mocha Sugar Cookies
Nutty Chocolate Chip Cookies
Cookies at the Ready
3. Gingerbraid
4.
Neopolitan Christmas Cake
Family
Circle Best-Ever Cakes & Cookies : Plus Pies, Tarts, and Other Desserts
Broadway Books
Date:
October 2001
ISBN:
0767906128
Hardcover
ORDER/INFO
Book Description
Following the sweet
success of Family Circle All-Time Favorite Recipes, the editors of the
beloved women’s magazine share 250 of their most popular desserts for every
occasion.
Between bake sales and birthdays, desserts can keep a mom in the kitchen
constantly. Now, from the magazine that has earned a reputation for providing
its millions of readers with foolproof recipes, comes a stellar collection of
tasty treats that will delight and impress family, friends, and neighbors.
Thoroughly perfected in state-of-the-art test kitchens, Family Circle
Best-Ever Cakes and Cookies offers a host of new ideas for memorable
occasions, as well as the ultimate recipes for old-fashioned classics. From
Double Celebration Fudge Cake to Apple Caramel Cake, Three-Berry Shortcake, and
even a Peppermint Ice Cream Roll, spectacular grand finales are at every
cook’s fingertips. In addition to cakes, the book covers cookies, candies,
pies, tarts, fruit desserts, quick breads, yeast breads, and cool, creamy sweets
in-depth. As always, step-by-step photographs and drawings guide readers through
every detail of achieving flawless results. Diagrams clarifying assembly and
decoration techniques are included as well.
Created by the experts for the needs of the modern homemaker, this is the ideal
handbook, and the ideal holiday gift, for every family
baker.
ORDER/INFO
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Neopolitan
Christmas Cake
From: Family
Circle Best-Ever Cakes & Cookies
(Broadway Books;
October 2001; ISBN: 0767906128; HC)
Cookbook Heaven @ recipelink.com
 Come
dessert time, you'll score big with a tricolor cake inspired by its
pink-white-and-green ice cream-block namesake.
Makes
10 servings
Prep 30 minutes
Bake at 350 degrees for 12 minutes
Refrigerate 45 minutes
Cake
-
1
cup cake flour (not self-rising)
-
1/2
cup ground almonds
-
1
teaspoon baking powder
-
1/4
teaspoon salt
-
8
egg whites (about 1 cup)
-
1/4
teaspoon cream of tartar
-
3/4
cup granulated sugar
-
1/4
teaspoon almond extract
-
Green
and red food coloring
Filling
and Topping
-
1
teaspoon unflavored gelatin
-
1
3/4 cups heavy cream
-
3
tablespoons confectioner’s sugar
-
1/4
cup strawberry jam
-
Garnishes
-
3/4
cup sweetened flake coconut
-
Fresh
red currants, cut into clusters (optional)
-
Prepare
cake: Heat oven to 350 degrees. Coat three 9 1/4x5 1/4x2 3/4-inch loaf pans
with nonstick cooking spray. Line pans with waxed paper.
-
Whisk
together flour, almonds, baking powder and salt in a small bowl.
-
With
a mixer on medium speed, beat egg whites and cream of tartar in a large bowl
until foamy. Gradually add granulated sugar, beating on medium high until
stiff peaks form. Sprinkle half of flour mixture over beaten egg whites;
fold in gently. Repeat with remaining flour. Fold in almond extract.
-
Measure
1 1/4 cups batter into each of 2 separate bowls. Tint batter in 1 bowl light
green; pour into a prepared pan. Tint batter in second bowl pink; pour into
another prepared pan. Pour remaining white batter into third pan.
-
Bake
in heated 350 degree oven 12 minutes, until center of cake layers springs
back when lightly pressed with a fingertip. Invert cake layers onto wire
racks; peel off paper. Let cool.
-
Prepare
filling and topping: Sprinkle gelatin over 1/4 cup cream in a small
saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is
dissolved. Remove from heat.
-
With
mixer on medium-high speed, beat remaining 1 1/2 cups cream and
confectioners' sugar in a small bowl until slightly thickened and frothy.
Add gelatin mixture. Beat until stiff peaks form.
-
Place
green cake on a platter. Spread 2 tablespoons jam over cake, then spread 1/2
cup whipped cream on top. Sprinkle with 1/4 cup coconut. Repeat layering
with white cake, remaining 2 tablespoons jam, 1/2 cup whipped cream and 1/4
cup coconut. Place pink cake on top. Frost top and sides of cake with
remaining whipped cream. Place remaining 1/4 cup coconut in a small plastic
food-storage bag. Add 1 drop green food coloring; knead to tint coconut.
Sprinkle coconut over cake.
-
Refrigerate
cake 45 minutes or until whipped cream is firm. Serve garnished with
currants if desired.
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