Archive for February, 2014

Rum Cake Fraccaro+++Fggt98B

Recipe

2 Feb

RUM CAKE FRACCARO+++FGGT98B

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***cake***
6 Eggs
2/3 c Sugar
1 1/2 c Sugar
1 1/2 c Flour, sifted twice
***cherry rum syrup***
1 c Maraschino cherry syrup
(from cherries)
1/4 c Rum
***pastillera cream***
2 c Milk
4 Eggs
3/4 c Sugar
1/2 Teaspoon grated lemon peel
1 Teaspoon vanilla
1/4 c Flour
***whipped cream topping***
2 c Whipping cream
2 Tablespoons sugar
1 Teaspoon vanilla

Combine eggs, sugar and vanilla in the top of a double boiler. Beat
over boiling water for 3-4 minutes. Remove from heat and continue to
whip with a mixer on high speed for 8 minutes until mixture becomes
thick and doubles in size. Fold in flour. Pour into 3 greased and
floured 9-inch round baking pans. Bake for 35-40 minutes at 350
degrees. Cool on a wire rack. ***CHERRY RUM SYRUP*** Mix together
cherry syrup and rum and reserve. ***PASTILLERA CREAM*** Scald milk.
Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.
Pour in the scalded milk, then transfer this mixture to the top of a
double boiler and cook over boiling water, stirring constantly, for
4-5 minutes until mixture becomes thick. Let cool. Beat whippping
cream until stiff peaks form. Fold in sugar and vanilla. Reserve.
***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum

syrup. Spread pastillera cream between the layers. Spread whipped
cream topping on the top and sides of the cake. Press sliced roasted
almonds onto the sides of the cake. Pipe whipped cream onto the top
if desired. Refrigerate until serving time.

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Filed under: Seafood, Soups

Stir-Fried Vegetables

Recipe

1 Feb

STIR-FRIED VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil, vegetable
2 c Chinese cabbage — coarsely
-shredded
1 c Green pepper — sliced
16 oz Bean sprouts — drained
8 oz Bamboo shoots — drained
8 oz Water chestnuts — drained
-and sliced
3 c Spinach — coarsely chopped
2 tb Soy sauce
1/2 ts Salt

Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and
heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo
shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over
low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt;
stir-fry bout 2 minutes or until spinach wilts.

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Filed under: Chicken, Chinese

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Archive for February, 2014

Rum Cake Fraccaro+++Fggt98B

Stir-Fried Vegetables

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