Room for Dessert

[valchemist]

My DM, maizeyoats, gave me a great dessert cookbook this past Christmas. It is called The Robert Rose Book of Classic Desserts. I made the most delicious date cake ever a few months ago. When I typed it into my Mastercook just now, I noticed that despite all of the rich ingredients the cake isn't all that bad in terms of % calories from fat. Yes, it is over 30%, but we are talking decadence on a plate here. YUMMY.


* Exported from MasterCook *

Georgian Cake

Recipe By :Robert Rose
Serving Size : 12 Preparation Time :0:00
Categories : Cake Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 lb pitted dates -- chopped
2 c water
1 1/2 tsps baking soda
1/2 c butter -- softened
1 1/2 c sugar
2 eggs
2 1/2 c flour
2 tsps baking powder
Topping:
2/3 c butter
1/2 c packed brown sugar
6 tbsps half and half
1 c shredded coconut

Preheat oven to 325. Butter and flour a 10 to 12 inch sprinform pan.

In a saucepan, combine dates and water. Bring to a boil, reduce heat and simmer 10 to 15 minutes, stirring, or until the mixture resembles a puree; cool.

Stir soda into the cooled dates.

In a bowl, cream butter with sugar; add eggs, one at a time, beating well after each addition.

In a separate bowl, stir together flour and baking powder. Alternately fold in dates and flour into creamed mixture.

Pour into prepared pan. Bake 75 to 90 minutes or until cake teste inserted in center comes out clean. (my note: don't overbake because you want this cake to be really moist.) Set on wire rack while preparing topping.

Increase the oven setting to broil. In a saucepan, combine the butter, brown sugar and cream; bring to a boil, reduce heat to medium and simmer 3 minutes, stirring occasionally. Remove from heat; stir in coconut. Spread over warm cake. Cook under broiler for 1 minute or until coconut is golden. Cool in pan on wire rack.

Description:
"This cake keeps fresh for days."
Source:
"Book of Classic Desserts"
Copyright:
"1997"
Ratings : Difficulty 2 Taste 9

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Per Serving (excluding unknown items): 533 Calories; 22g Fat (36.1% calories from fat); 5g Protein; 83g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES :
This cake is so moist and delicious. It is very easy to make. And as the tip says, it keeps very well.

[valchemist]

p.s.

other great sounding recipes in that Robert Rose Book of Classic Desserts include:

Kahlua Truffle Cake
White Chocolate Grand Marnier Truffles
Chocolate Chip Crumb Cake
Orange and Chocolate Layered Mousse Cake
Sour Cream Apple Pie
Mango Strudel with Kiwi Sauce
Peach and Cherry Oatmeal Crisp
Kahlua Freeze
Orange Cream Tart
White Chocolate Mousse Layer Cake with Raspberries


[This message has been edited by valchemist (edited 06-04-2001).]

[maizeyoats]

I just got this one RECIPE HALL OF FAME DESSERT COOKBOOK.....winning recipes from hometown America.
It looks good; but then I just got Nick Malgieri's CHOCOLATE and although I haven't really had a chance to use it it looks fabulous.

[Tiger]

Val- thanks for the recipe! Looks good. I always print out when people say it's one of their favorites.

[valchemist]

Does anyone own any "light" dessert cookbooks that they would recommend?

There are a ton of great CL desserts that I still want to try, but I always have room on my shelf for another light cookbook (especially if there are a lot of good desserts in it).

[maizeyoats]

There is a reduced fat, reduced calorie dessert cookbook. It is SWEETIE PIE.
It is The Richard Simmons private collection of dazzling desserts.
I have not tried any so I cannot give a review but some sound pretty tempting.
Tangerine Dream poppy-seed cake
Apple Custard Pie with a Twist
Lost-in-Boston Cream Pie
My, Oh My! Chocolate Mousse Pie

These are just a sampling of what's in it. I hope someone else has this cookbook and has tried some of the recipes and can give us a review.

[sneezles]

Val,
It will be awhile before I get back to the big city to find that wonderful dessert cookbook so would you mind posting either of the first two in you list, you know the ones with the word truffle in them?

[valchemist]

Sneezles, I will be happy to post those recipes. A good excuse for me to put them into my Mastercook (where I can be reminded of them more often than if they were tucke away in a cookbook). I'll type them in at some point today!

Mom, I am looking forward to checking out the Sweeite Pie book from your "cookbook library."

[AD]

I have an excellent light cookbook called "Light & Easy Baking" by Beatrice Ojakangas. It has a great recipe for baked yeast doughnuts and rolled sugar cookies. It is also good for breads and many other baked goods. I also have two cookbooks from "Eating Well" magazine that are great. They have some good lowfat ice cream recipes!

[valchemist]

thanks, JD. I looked up that "Light & Easy Baking" book on Amazon and it does look like a good one!

[Grace]

Hi AD - I have the Light and Easy Baking book that someone gave me as a gift - I have never used it (don't know why - I guess I just focus mostly on CL recipes!), but we LOVE doughnuts, and almost never eat them. Have you tried the baked doughnut recipe? It does look good and I'm definitely going to try that one. If you have made it, any tips or hints? Thanks very much for reminding me of this book and for pointing out some of the good recipes. Any other suggestions from this book? Thanks again!

[SandyM]

I just found a cookbook that I completely forgot I had (has anyone else done that? How embarrassing!!!). Anyway, it's Eating Well Recipe Rescue Dessert Cookbook (I have Eating Well Recipe Rescue Cookbook too). Some great stuff in there.

[valchemist]

Sneezles, Here are the recipes that you requested. They sound great! -Valerie



* Exported from MasterCook *

White Chocolate Grand Marnier Truffles

Recipe By :The Robert Rose Book of Classic Desserts
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c whipping cream
1 lb white chocolate -- chopped
2 tbsps butter -- softened
2 tbsps Grand Marnier

In a saucepan, heat cream until almost boiling. Cool to room temperature.

In a bowl, melt half the white chocolate over hot (not boiling) water, stirring until smooth; remove from the heat. Beat in butter. Beat in cream vigorously until mixture is light and fluffy. Beat in Grand Marnier. Chill 1 to 2 hours or until firm.

Roll truffle mixture into balls. In a bowl, melt remaining chocolate over hot (not boiling) water, stirring until smooth. Dip truffles in melted chocolate. Place on wax paper and chill until firm. Store in refrigerator.

Source:
"Bear Essentials bakery in Toronto"

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Per Serving (excluding unknown items): 120 Calories; 9g Fat (60.6% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 14mg Sodium. Exchanges: 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES :
Tip:

Hold each truffle between two forks and dip into melted white chocolate, letting excess drip back into bowl.

To decorate truffles, melt a little bittersweet or milk chocolate over hot water, stirring until smooth; dip a fork into the melted chocolate and drizzle over chilled truffles.



* Exported from MasterCook *

Kahlua Truffle Cake

Recipe By :The Robert Rose Book of Classic Desserts
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate Sponge:
3 eggs -- separated
1/2 c sugar
1 tsp vanilla
1 1/2 tbsps cocoa
1 tbsp flour
Dessert Syrup:
1/4 c water
1/4 c sugar
Truffle Filling:
8 ozs semisweet chocolate -- chopped
3/4 c butter
1/2 c confectioner's sugar
1/4 c cocoa
1/4 c Kahlua
1 egg
1 c whipping cream -- at room temperature
Ganache:
6 ozs semisweet chocolate -- chopped
1/2 c whipping cream
sliced toasted almonds

Preheat the oven to 350. Line the bottom of a 9 inch springform pan with buttered parchment paper.

Make the Chocolate Sponge: Beat egg yolks with 1/4 cup of the sugar until thick and pale yellow, about 2 minutes; beat in vanilla. Gently fold in cocoa and flour. In a separate bowl, beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into batter. Pour into pan. Bake 20 minutes or until tester inserted in center comes out clean. Cool in pan on a wire rack.

Make the Dessert Syrup: In a small saucepan, combine water and sugar. Bring to a boil; cook until sugar dissolves (do not stir). Set aside to cool.

Make the Truffle Filling: In a bowl, melt the chocolate over hot (not boiling) water, stirring until smooth; set aside. In a separate bowl, beat butter with confectioner's sugar until soft and creamy; beat in cocoa and Kahlua. Add cooled chocolate, beating until well mixed. Beat in egg. Gradually beat in cream until smooth; set aside.

Make the Ganache: In a bowl, melt the chocolate over hot (not boiling) water, stirring until smooth. Beat cream into chocolate until smooth and combined. If ganache hardens before use, reheat slightly until it is of spreading consistency; if ganache is not stiff enough to glaze, chill for a short time.

Assembly: Brush sponge cake with dessert syrup. Pour the truffle filling on top and level. Chill for 1 hour or until firm. Pour ganache over top. Sprinkle with almonds.

Source:
"Baker Street - Toronto"
Copyright:
"1997"

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Per Serving (excluding unknown items): 576 Calories; 41g Fat (61.3% calories from fat); 5g Protein; 53g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat; 3 Other Carbohydrates.

NOTES :
Tip:

When melting chocolate in a bowl over hot water, don't let the water boil and don't let the bowl touch the water. If the water boils or comes into contact with the bowl, the chocolate may scorch.

[valchemist]

AD, I second Grace's question. Have you tried any of the recipes or the doughnut recipe?

SandyM, I have the recipe rescue cookbook, but I don't have the dessert recipe rescue cookbook. If you dust it off and use it someday let us know what you make. Just kidding. Of course we all have cookbooks that we neglect.

[BethML]

As the ultimate chocoholic, I highly recommend Alice Medrich's "Chocolate and the Art of Low-Fat Desserts".

[SandyM]

Okay, here ya go Val! If any of these look good, let me know. There are more, but this is where I stopped. What a joy it is to find this again!!!

Chocolate Chip Bars
Whole Wheat Blueberry Bars
Raspberries & Cream Squares
Key Lime Pie
Banana Spice Cake

[AD]

I have made these baked doughnuts as well as the Fannie Farmer cookbook version. They were pretty much the same. Anyway, they do not really taste anything like doughnuts, but they are very good! They are very soft and taste more like sweet yeast rolls. It's basically the same as a homemade cinnamon roll without the filling. I didn't try the honey glaze. I just used powdered sugar icing. If you use a lot of icing, it does seem to taste more like a real doughnut.

As for other recipes, the cinnamon rolls might be good if they were possible to make as directed, but no liquid is specified other than the little bit used to dissolve the yeast. Her rolled sugar cookies are excellent as are the whole wheat chocolate chip cookies (made with all white rather than part whole wheat flour). I don't really recall making many other things from the book though.

[This message has been edited by AD (edited 06-12-2001).]

[valchemist]

Thanks for the reply, AD.

Sandy, I posted the whole wheat blueberry bar recipe on the bar cookie thread. Bluemoose already tried the recipe and gave it a thumbs up. I think the raspberry and cream squares sound like they might be yummy.

[SandyM]

Sorry, must have missed that.

[philamark]

I have this book and love it too. Just to have the recipe for the fresh Ginger cake makes it worth it! Some of the recipes are a bit fancy, but overall, it's a great dessert book.