Carrot Cake

Ingredients:
1/2 cup(s) chopped walnuts
2 cup(s) whole-wheat pastry flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
3 large eggs
1 1/2 cup(s) sugar
3/4 cup(s) nonfat buttermilk
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 can(s) crushed pineapple, drained, juice reserved
2 cup(s) grated carrots (4-6 medium)
1/4 cup(s) unsweetened flaked coconut
2 tablespoon(s) coconut chips, or flaked coconut
12 ounce(s) reduced-fat cream cheese, softened
1/2 cup(s) confectioners' sugar, sifted


Directions

1.To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2.Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3.Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla, and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots, and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4.Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5.To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300°F, stirring several times, until light golden, 5 to 10 minutes.

6.Beat cream cheese, confectioners' sugar, and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

7.Reduced-calorie-and-carbohydrate variation: Replace 1 1/2 cups sugar in the cake with 3/4 cup no-calorie sweetener, such as Splenda, and 3/4 cup sugar. (Alternatively, use a sweetener product designed for baking, such as Splenda Sugar Blend for Baking; substitute according to package directions.) You can replace the confectioners' sugar in the frosting with no-calorie sweetener as well; the frosting fluffs up nicely, but many of our tasters noticed an aftertaste with this substitution.

http://www.delish.com/recipefinder/carrot-cake-recipe-5261

Easter Nest Cake

Ingredients:
10-inch chocolate tube or Bundt cake, store-bought or homemade
1 can(s) (16-oz.) vanilla frosting
(foil-wrapped ) chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes


Directions

1.Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.

2.Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nestlike appearance.

3.Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.

http://www.delish.com/recipefinder/easter-nest-cake

Strawberry-Angel Food Layer Cake

Ingredients:
2/3 cup(s) cake flour (not self-rising)
2/3 cup(s) confectioners' sugar
8 large egg whites
1/4 teaspoon(s) salt
2/3 cup(s) granulated sugar
2 tablespoon(s) sugar
2 teaspoon(s) vanilla extract
1 container(s) (1-pound) strawberries
1 cup(s) heavy cream, substitute whipping cream


Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.

2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.

3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.

4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.

5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

6.Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

http://www.delish.com/recipefinder/strawberry-angel-food-layer-cake-2747

Tarragon Roasted Chicken

Ingredients:

• 2 pounds baby red, white or Yukon gold potatoes, washed
• 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick
• 4 carrots, peeled and cut into 2 inch thick slices on a bias
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 stick of butter, softened
• 1/4 cup fresh tarragon, chopped
• 4 garlic cloves, chopped or grated
• 1 5-pound whole chicken
• 1 large onion, cut in half and peeled
• 1 lemon, cut in half
• 1 cup dry white wine
• Crusty baguette, for mopping

Directions:

Pre-heat oven to 400ºF.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with EVOO, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, maneuver half of it under the skin of each side of the breast. Don't make your self nutty trying to spread it all the way down the breast, the butter will melt once in the oven and do that work for you, and that's the point.

Take the remaining 1/4 of the butter mixture and spread over skin of the legs, no need to try and get it under the skin there. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

http://www.rachaelray.com/recipe.php?recipe_id=2354

Crunchy Coffee Cake

Coffee Cake:

1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) lemon extract
1/2 cup(s) whole milk

Topping:
4 tablespoon(s) butter
1/4 cup(s) granulated sugar
3 tablespoon(s) light brown sugar
1/4 cup(s) cake flour
1/2 teaspoon(s) cinnamon


Directions

Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.

Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.

Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat.

Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes.

Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.

http://www.delish.com/recipefinder/crunchy-coffee-cake-12

Mutti's Marble Cake

Ingredients:
¼ cup unsweetened cocoa
3 tablespoons milk
1 2/3 cups white sugar, divided
1 cup unsalted butter, softened
4 large eggs
Grated zest of 1 lemon
¼ cup light rum
1 teaspoon vanilla extract
1-teaspoon salt
2 ¼ cups white flour
1-tablespoon baking powder
½ cup warm milk
1/3 cup semisweet chocolate chips
Directions:

Preheat the oven to 350°F. Warm the cocoa, milk, and ¾ cup sugar together to dissolve the cocoa and sugar. Set Aside.

Using an electric mixer, beat together the butter and the remaining sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition, followed by the lemon zest, rum, vanilla, and salt. The mixture may look curdled at this point.

Sift the flour and baking powder together and, with the rubber spatula, quickly stir into the egg mixture, in the three batches, alternation with the ½ cup warm milk, beating only enough to combine after each addition. Please do not over beat the batter or the cake will be tough.

Divide the batter and add the cocoa mixture to one-third, along with the chocolate chips, stirring just enough to combine.

Fill a buttered and floured 9- by 5 inch loaf pan with three alternating layers of the two batters, starting and ending with the white. Use a knife to swirl the batters together. Resist over blending. You can make a wide W to create a marbled effect.
Bake for 75 to 80 minutes, until the cake tests done. Cool on a rack for 10 minutes, then gently unmold the cake. Let cool for at least 1 hour, or even better, overnight, before cutting. A serrated knife works best.

Crispy Easter Eggs

Ingredients:
3 tablespoon(s) unsalted butter
1 package(s) (10 1/2-ounce) mini marshmallows
Assorted food coloring (optional)
6 cup(s) crisp rice cereal (such as Rice Krispies)
Assorted pastel M&M’s (preferably Minis), frozen (optional)


Directions

1. Melt butter in a large saucepan over low heat. Stir in marshmallows and cook until marshmallows are completely melted and blended into butter. Remove from heat. Tint mixture with food coloring, if you wish. (You can also make recipe in two or more separate batches to make different colors.)

2. Stir in cereal until it is completely coated with marshmallow mixture.

3. Mist hands generously with cooking spray. Shape cereal mixture into 15 to 20 ovals (work quickly while mixture is still warm and soft). If you like, press M&M’s into eggs to make stripes or polka dots. Cool completely. Wrap in cellophane or store in an airtight container.

http://www.delish.com/recipefinder/crispy-easter-eggs-recipes

Easter Nest Torte

Ingredients:
1/2 cup butter, softened
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
8 squares (1 ounce each) semisweet chocolate, melted
FILLING:
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon cornstarch
1-1/4 cups milk
3 egg yolks, beaten
1 envelope unflavored gelatin
3 tablespoons cold water
7 squares (1 ounce each) semisweet chocolate, chopped
1-1/4 cups heavy whipping cream
20 to 30 small candy Easter eggs

Directions:
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; beat into creamed mixture.

Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.

From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.

Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. "twigs;" set aside.

For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.

In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate "twigs" around top of cake to create a nest. Arrange candy eggs in center. Yield: 12-14 servings.

http://www.tasteofhome.com/recipes/Easter-Nest-Torte

Peanut Butter Eggs

Ingredients:
6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups Domino® or C&H® Pure Cane Powdered Sugar
3/4 pound milk chocolate candy coating, chopped
2 teaspoons shortening
Colored sprinkles, optional

Directions:
In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes.
In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container. Yield: 1-1/2 dozen.

http://www.tasteofhome.com/Recipes/Peanut-Butter-Eggs-2

Fresh Strawberry–Cream Cheese Tart

Ingredients

1 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/3 cup(s) confectioners’ sugar, see step 1
3 tablespoon(s) confectioners’ sugar, see step 5
10 tablespoon(s) butter or margarine, chilled and cut into 1/2-inch pieces
1 teaspoon(s) vanilla extract
3 tablespoon(s) ice water
6 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup(s) reduced-fat sour cream
3 tablespoon(s) chopped crystallized ginger
1 1/2 pound(s) strawberries, stems and leaves discarded and each berry cut lengthwise in half

Directions

1. In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 375 degree F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.

3. Transfer round, still on parchment, to large cookie sheet. Press one index finger against outside edge of dough round; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.

4. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.

5. When crust is cool, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange strawberries, wide ends down, in concentric circles in cream cheese mixture to cover.

http://www.delish.com/recipefinder/strawberry-cream-cheese-tart-ghk

Grasshopper Cake

Ingredients:
1 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1/4 teaspoon(s) salt
1/2 cup(s) butter or margarine, softened
1 1/4 cup(s) sugar, see step 2
1 tablespoon(s) sugar, see step 6
3 large eggs
20 crème de menthe thin mints
1 1/2 cup(s) heavy or whipping cream


Directions

1. Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt.

2. In large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl.

3. Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes.

4. Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 1/2 cup chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 1/3 cup chopped mints).

5. With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each).

6. In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream.

7. Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away.

http://www.delish.com/recipefinder/grasshopper-cake-ghk

Apple-Ginger Glazed Ham

Ingredients:
4 pound(s) fully cooked smoked whole ham
1 cup(s) apple jelly
1 teaspoon(s) ground ginger
Fresh herbs for garnish


Directions

1. Preheat oven to 325 degrees F. Remove skin and trim some fat from ham, leaving about 1/4" fat covering.

2. Place ham on rack in large roasting pan (17" by 11 1/2"). Insert meat thermometer into center of ham, being careful that pointed end of thermometer does not touch bone. Bake ham 2 1/2 hours.

3. After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over medium-high heat, heat apple jelly and ginger to boiling; boil 2 minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer, brushing occasionally with remaining glaze until thermometer reaches 140 degrees F. (15 to 18 minutes per pound total cooking time).

4. When ham is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh herbs.