Chocolate Rum Raspberry Cake Roll

Serving Size  : 8     Preparation Time :0:00
Categories    : Cakes                           Fruit
                Oregon Raspberry & Blackberry
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                     10 1/2″ × 15 1/2″ Jelly Roll Pan
                        SIMPLE RASPBERRY SAUCE
  1       12-ounce package  whole frozen raspberries (about 2 1/2
                        cups) — thawed
  4        tablespoons  Chambord or other berry liqueur
     1/3           cup  sugar
                        CAKE
     1/2           cup  flour
     1/4           cup  cocoa — unsweetened
  1           teaspoon  baking powder
     1/4      teaspoon  salt
  4              large  eggs — separated
  1           teaspoon  rum flavoring
  1 1/2      teaspoons  dry instant coffee
     3/4           cup  sugar — divided
                        RASPBERRY MOUSSE FILLING
  1       3-ounce package  whole frozen raspberries (about 1/2 cup)
  1         tablespoon  sugar
  1           teaspoon  unflavored gelatin
  1         tablespoon  water
  1         tablespoon  raspberry liqueur
     3/4           cup  whipping cream
  2        tablespoons  sugar
     1/2      teaspoon  vanilla
     1/2           cup  seedless raspberry jam
  1         tablespoon  raspberry liqueur
                        Fresh raspberries, if available
                        EASY CHOCOLATE RUM GLAZE
  8             ounces  semi-sweet chocolate — about 1 1/4 cups
     1/4           cup  butter
  2        tablespoons  light corn syrup
  2 1/2      teaspoons  rum flavoring

Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth. Strain to remove seeds. At this point (before
liqueur is added), remove 1/4 cup (60 mL) of the purée and reserve for
filling. Stir liqueur into remaining purée. Refrigerate until ready to
serve. (Best if made 24 hours ahead.)

Cake Roll: Preheat oven to 375º. Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan. Stir together dry ingredients except coffee and sugar. Set aside.

Place eggs in a bowl of hot tap water for 3 minutes to bring to room
temperature. Separate eggs.

In small narrow bowl, blend together yolks, rum flavoring and coffee
granules. Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes. Set aside. Clean beaters well in preparation for next step.

In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.

Briefly fold yolks into whites without being too thorough. Sift dry
ingredients over egg mixture in three parts, and gently fold in until
barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake.

As cake is baking, lay out a linen cloth larger than the baking pan, and
sprinkle with sifted confectioners’ sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10″ side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down.

Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin
over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved purée with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.)
Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture
into sweetened whipped cream. Refrigerate until ready to use.
Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake,
remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down.

Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll.

Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve.

To Serve: Remove from refrigerator 15 – 20 minutes before serving. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Pass raspberry sauce around the table.

Source:
  “Oregon Raspberry & Blackberry Commission”
S(Internet address):
  “http://www.oregon-berries.com/“

Yield:
  “1 Cake roll”

Cocoa-Fluff® Truffles

Serving Size  : 8     Preparation Time :0:00
Categories    : Candies                         Marshmallow Fluff®
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1       16-ounce package  semisweet-chocolate pieces
  1       7 1/2-ounce jar  Marshmallow Fluff®

In double boiler top over hot, not boiling water, melt chocolate. Blend in Fluff®, add flavorings (see Notes). Cool slightly. Shape into 1/2-inch
balls.

Source:
  “Marshmallow Fluff®”
S(Internet address):
  “http://www.marshmallowfluff.com“
Yield:
  “1 Pound”

Black Forest Mousse

Serving Size  : 4     Preparation Time :0:00
Categories    : Cherry Marketing Institute      Custards/ Puddings/ Mousses
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1            package  (4-serving size) chocolate instant pudding
                        and pie filling
  2               cups  cold milk
  1       21-ounce can  cherry filling and topping
  2               cups  frozen whipped topping — thawed

In a small bowl with an electric mixer, combine pudding mix and milk.

Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.

Spoon into parfait glasses or other dessert dishes; let chill until serving time. 

Serving size: 3/4 cup

Description:
  “This heavenly dessert is quick and convenient.”
Source:
  “Cherry Marketing Institute”
S(Internet address):
  “http://www.cherrymkt.org/index.html“

Cassata

Serving Size  : 12    Preparation Time :0:00
Categories    : Ice Cream / Frozen Yogurt       Ragú
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1              quart  vanilla ice cream — softened
  1                cup  whipping cream
  1           teaspoon  vanilla extract
  1                     egg white
  2        tablespoons  confectioners sugar
     1/4           cup  chopped almonds
     1/4           cup  chopped maraschino cherries
  1              quart  chocolate ice cream — softened
  2        tablespoons  chopped pistachio nuts

Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.
In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set
aside.

In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries.

Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm.

Spread chocolate ice cream over egg white mixture; freeze 2 hours, or
until firm.

In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.

Quickly dip mold into hot water (about 8 seconds). Invert onto chilled
platter. Spread with whipped cream and sprinkle with pistachio nuts.

Serves 10 to 12.

Source:
  “Ragú”
S(Internet address):
  “http://www.eat.com/index.html“

Chocolate Amaretti Pie

Serving Size  : 8     Preparation Time :0:00
Categories    : Cream Pies                      Ragú
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  all-purpose flour (1 to 1 1/3 cups)
     1/4      teaspoon  salt
     1/3           cup  plus 1 tablespoon shortening
  3        tablespoons  cold water
  1 1/2           cups  slivered almonds — finely chopped
  1 1/4           cups  sugar
     3/4           cup  crushed amaretti cookies
     1/3           cup  unsweetened cocoa
     1/3           cup  milk
     1/3           cup  unsalted butter — softened
  2        tablespoons  freeze-dried instant coffee
     1/2      teaspoon  almond extract
     1/2      teaspoon  baking powder
                        Whipped cream

Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8 teaspoon salt. Cut in shortening with pastry cutter or 2 knives until
mixture resembles coarse meal. Add water; mix until dough forms a ball.

Roll out dough on lightly floured surface into a 14-inch circle. Line a
9-inch pie pan with dough; crimp edges and set aside.

In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk,
butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt.

Mix well; pour into pie shall.

Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream.
Source:
  “Ragú”
S(Internet address):
  “http://www.eat.com/index.html“

Chocolate Cherry Cake

Serving Size  : 16    Preparation Time :0:00
Categories    : Cakes                           Monitor Sugar
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2               cups  Big Chief granulated sugar
  2               cups  flour
     3/4           cup  oil
  2                     eggs
  1                can  cherry pie filling
  6             ounces  chocolate chips
  1                cup  nutmeats — chopped
  2          teaspoons  vanilla
  1           teaspoon  cinnamon
  1           teaspoon  baking soda
                 Pinch  salt

Combine all ingredients, leaving cherry pie filling and chips to the end.
Pour into a greased and floured bundt pan. Bake at 350ºF for 1 hour until done. Cool. Sprinkle with Big Chief powdered sugar, or make a glaze to drizzle on cake. This makes a very moist cake.

Description:
  “A sweet something for your valentine!”
Source:
  “Monitor Sugar”
S(Internet address):
  “http://www.monitorsugar.com/“

Chocolate Chocolate Crescents

Serving Size  : 10    Preparation Time :0:00
Categories    : Fleischmann’s Yeast             Pastry
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  3 1/4           cups  all-purpose flour (3 1/4 to 3 1/2 cups)
  1            package  Fleischmann’s® Rapid Rise Yeast
     1/4           cup  sugar
  1           teaspoon  salt
     3/4           cup  milk
     3/4           cup  semi-sweet chocolate chips
     1/4           cup  water
  3        tablespoons  butter or margarine
                        Confectioners’ sugar
                        CHOCOLATE FILLING
  1                cup  flour
     3/4           cup  sugar
  3        tablespoons  unsweetened cocoa
     1/4           cup  butter or margarine
  3                     egg yolks

In large bowl mix 2 cups flour, undissolved yeast, sugar and salt.
Combine milk, chocolate chips, water and butter in small saucepan. Stir
over medium-low heat until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough.

Knead dough on lightly floured surface 4 minutes or until smooth and
elastic. Cover; let rest 10 minutes.

Prepare Chocolate Filling: In small bowl combine flour, sugar and
unsweetened cocoa. With fork or pastry blender, cut in butter or
margarine; blend well. Stir in egg yolks.

Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval.

Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape.
Cover, let rise in warm place, free from draft until almost doubled in
size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done.
Cool on wire rack. Top with sieved confectioners’ sugar, if desired.

Source:
  “Fleischmann’s Yeast”

S(Internet address):
  “http://www.breadworld.com/index.html“

Yield:
  “10 Crescents”

Raspberry Brownie Tassies

Ingredients
  Chocolate Pastry
1  ounce unsweetened chocolate, chopped
2  tablespoons butter
1/3  cup sugar
1/4  cup seedless red raspberry jam
1  egg, beaten
1/3  cup all-purpose flour
1/4  teaspoon baking powder
1/8  teaspoon salt
  Chocolate Ganache
24  fresh red raspberries
1  ounce white baking chocolate square (with cocoa butter), chopped
1/4  teaspoon shortening

Directions
1. Preheat oven to 375 degrees F. On a lightly floured surface, roll the Chocolate Pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into 1-3/4-inch muffin cups, pressing to bottoms and up sides. Bake for 5 minutes.

2. Meanwhile, for filling: In a heavy small saucepan, combine unsweetened chocolate and butter; heat and stir over low heat until melted and smooth. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup.

3. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely.

 
4. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

5. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tarts. Let stand until white chocolate is set.

6. Chocolate Pastry: In a medium bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup sugar, and 1/4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1/2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

7. Chocolate Ganache: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 ounces semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. 

Makes: 24 tassies