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How To make Peach Melba Layer Cake Supreme
SOFTEN:
1 c Butter
CAKE:
4 c Flour
4 ts Baking powder
1/2 ts Salt
6 Egg yolks
2 ts Vanilla
2 c Juice, apple, concentrated
TOPPING:
3 c Peaches, sliced
4 c Raspberries
2/3 c Fruit, pourable, peach
2/3 c Fruit spread, raspberry
3 tb peach fruit spread combined with 2 tb warm water may be substituted
for the pourable fruit. Preheat oven to 375. Grease and flour two 8" round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely. Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides. Nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit exchange. Sylvia's comments: I used the cake batter to make cupcakes and pressed a chunk of drained peach into each cupcake. They tasted fine but didn't rise; next time I'll try a little baking soda as well. I baked them 20 minutes. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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How To Make Filet En Croute
FULL RECIPE BELOW
Follow along with us to create the most perfect Filet en Croute in this online cooking class. We’ll make this semi-complicated dish seem like a breeze.
FILET EN CROUTE RECIPE:
Ingredients
1 Tsp olive oil
2 (6 oz.) beef tenderloin filets
1 Tbsp. butter
8 oz. fresh white mushrooms, minced
2 minced shallot
2 garlic cloves, minced
2 Tbsp. white wine
4 6” squares of puff pastry
1 cup red wine
1 egg
4 oz. veal demi-glace
Salt and pepper
Directions
1. Heat olive oil in a heavy skillet over high heat. Sear the filets until well browned on both sides, 1 to 2 minutes per side/ Remove the filets from the skillet, and chill for at least ½ hour. Filets must be cold.
2. In the same skillet over medium heat, melt the butter, and cook the mushrooms, half the shallots and garlic until the shallots are tender and translucent and the mushroom have given off their juices, 6 to 8 minutes. Add the white wine, scraping the browned bits from the pan. Transfer the mushroom mix into a sheet pan, and chill for about 45 minutes.
3. Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together and trim to make a tidy package. Cut a small slit into the top of each package. Whisk egg and brushed the pastry packages with the egg mixture.
4. Pour the red wine into a sauce pan over medium heat with shallots, and simmer until the wine is reduced by half, add the veal demi-glace, seasoned with salt and pepper.
5. Preheat an oven to 450° F. Line a baking sheet with parchment paper. Place the puff pastry bundles on the baking sheet.
6. Bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness. (For medium rare about 15 minutes) or check with a thermometer. Served each filet with the wine sauce.
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Raspberry ice-cream
Instant ice-cream recipe. Use tofu instead of ricotta for a vegan version.
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Taco salad recipe at
New cooking videos every Thursday! Subscribe to be notified when I release a new video! Check out all my video recipes:
My cookbooks and classes
Facebook :
Twitter :
Pinterest:
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
For over 450 video recipes and contact information, visit