recipes

Meal Ideas 17 August 2018

Simplify and Savor Dinner with Bold Flavors

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.
14437 detail image embed1

Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

  • 7 cups arugula
  • 2 ounces goat cheese
  • 1/2 cup pecans, toasted
  • 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely minced shallots
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 cup Bertolli Extra Virgin Olive Oil
  1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
  2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
  3. Add dressing to salad for serving.

14437 detail image embed2

White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

  • 2 cod fillets (about 7 ounces each)
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

  • 1 bunch basil
  • 1 ounce cashews
  • 3/4 ounce Parmesan cheese
  • Bertolli Extra Virgin Olive Oil
  • water
  1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
  2. Sear fillets meat-side first followed by skin-side.
  3. Heat oven to 350° F.
  4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
  5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
  6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

14437 detail image embed3

Chocolate-Pumpkin Cake

Total time: 20 minutes

  • 2 eggs
  • 4 1/2 ounces sugar
  • 4 1/2 ounces Bertolli Extra Virgin Olive Oil
  • 4 1/2 ounces flour
  • 1/3 ounce cocoa powder
  • 1/8 ounce salt
  • 5 1/4 ounces pumpkin
  • 1/10 ounce baking powder
  1. Heat oven to 350° F.
  2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
  3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
  4. Pour into cake mold lined with baking paper and bake 15 minutes.
  5. Let cool and remove cake from mold.

14437 detail image embed4

Olive Oil Cubes

  • Assorted herbs
  • ice cube trays
  • Bertolli Extra Virgin Olive Oil
  1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
  2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

Source:  Bertolli

Meal Ideas 16 March 2018

A Simply Scrumptious Easter

Bake a festive brunch spread

(Family Features) Easter is a time meant to be spent creating memories with loved ones. Even when hosting duties fall on your plate, creating the perfect brunch spread doesn’t have to be a daunting task. If you take advantage of quality ingredients and recipes that feature simple preparation, your spread can impress even the pickiest of guests.

Look for diverse ingredients that can be incorporated into a variety of spring recipes: a versatile cheese like Jarlsberg is easy to cook with, whether your menu features light or savory dishes, or a combination of the two.

These tips and recipes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street,” can help you prepare a scrumptious meal that lets you keep your attention where it belongs – on the festivities of the day.

  • Keep ingredients like puff pastry sheets, cheeses and various spices and seasonings that work in a multitude of dishes on-hand all year long.
  • Look for a cheese that won’t overpower other spring flavors; choose a mild, nutty cheese like Jarlsberg, best known for its classic wedge but also available sliced.
  • Choose dishes that can be prepared in advance, such as quiches or muffins.
  • Work to incorporate a variety of flavors that complement each other, such as mixed vegetables and smooth, nutty cheese.

Find more tips and recipes for a festive, seasonal brunch at jarlsberg.com.
14137 detail image embed1

Asparagus Tart

  • 1          sheet frozen puff pastry, thawed
  • 2          cups Jarlsberg Cheese, shredded
  • 1          pound asparagus
  • 1          tablespoon olive oil
  • 1          tablespoon fresh thyme leaves
  • salt
  • pepper
  1. Heat oven to 400° F. Prepare baking sheet with parchment paper.
  2. Roll out puff pastry into 16-by-10-inch rectangle; trim uneven edges. Place on baking sheet. Using knife, lightly score pastry dough 1 inch from edges. Using fork, pierce dough inside markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  3. Remove pastry shell from oven and sprinkle with shredded cheese. Trim bottoms of asparagus spears to fit crosswise inside pastry shell; arrange in single layer over cheese, alternating ends and tips. Brush with oil, sprinkle with thyme leaves and season with salt and pepper. Bake until spears are tender, about 20 minutes.

14137 detail image embed2

Festive Salmon Cake

  • 2          cans (16 ounces each) red salmon or tuna, drained and flaked
  • 1          package (10 ounces) frozen chopped spinach, thawed and well drained
  • 2 1/2    cups shredded Jarlsberg Cheese, divided
  • 1          cup fresh bread crumbs
  • 2          lightly beaten eggs
  • 1          tablespoon lemon juice
  • 1/2       cup minced onion
  • 1/2       cup parsley
  • 2          tablespoons extra-virgin olive oil
  • package (16 ounces) frozen mixed vegetables, cooked and drained or 2 cups fresh, chopped mixed vegetables, steamed
  1. Heat oven to 350° F.
  2. In large bowl, combine canned fish, spinach, 1 1/2 cups cheese, bread crumbs, eggs and lemon juice; blend well. In skillet, saute onion and parsley in olive oil until onion is translucent. Add to fish mixture. Spread mixture into well-oiled 8-inch springform pan and bake 30 minutes. Top with remaining cheese.
  3. To serve, remove from pan. Place on serving platter or low pedestal and arrange mixed vegetables on top.

14137 detail image embed3

Corn Muffins

  • 3/4       cup milk
  • 2          eggs
  • 1/4       cup plain flour
  • 1 1/4    cups cornmeal
  • 1          tablespoon sugar
  • 3          teaspoons baking powder
  • 4          tablespoons softened butter
  • 1/2       cup Jarlsberg Cheese, plus additional
  • cured ham, thinly sliced (optional)

Nut Pesto:

  • 5          tablespoons olive oil
  • 1          pack fresh, flat-leaf parsley
  • 1          garlic clove
  • 1/2       cup walnuts
  • 1/4       cup cashews
  • salt
  • pepper
  1. Heat oven to 375° F. Whisk together milk and eggs.
  2. In separate bowl, mix flour, cornmeal, sugar, baking powder and butter. Add milk-egg mixture and stir. Spoon mixture into muffin cases.
  3. Cut cheese into cubes and press down into mixture. Bake in center of oven about 15 minutes.
  4. To make Nut Pesto: In blender or using hand blender, combine olive oil, parsley, garlic, walnuts, cashews, salt and pepper. Pulse or blend until coarsely chopped.
  5. Serve corn muffins with additional cheese, Nut Pesto and thin slices of cured ham, if desired.

Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done.

14137 detail image embed4

Puff Pastry Swirls

  • 4          ready-rolled puff pastry sheets
  • 1 1/4    cups grated Jarlsberg Cheese
  • 2          sprigs fresh rosemary, chopped
  • Pepper
  1. Heat oven to 375° F.
  2. On lightly floured work surface using rolling pin, roll out pastry sheets into rectangles about 20-by-10 centimeters each. Mix cheese, rosemary and pepper. Spread mixture over puff pastry sheets.
  3. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll. Slice each roll into 3-centimeter thick slices. Place face-down on baking sheet and bake about 15-20 minutes.

Note: To allow pastry swirls to rise more, don’t roll out pastry with rolling pin. Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done.

Source: Jarlsberg

Dessert 06 March 2018

Pistachio Cake

This delicious Pistachio Cake will be a hit at your next get together.  Simple to make and your guests will devour it in minutes.  For more recipes go to www.culinary.net.
 Culinary PISTACHIO detail image

Pistachio Cake

  • 1 package white cake mix
  • 1 package instant pistachio pudding mix
  • 3 Large eggs
  • 1 cup Club Soda
  • 3/4 cup canola oil
  • 1 cup chopped walnuts

Frosting

  • 1 package instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton frozen whipped topping, thawed.
  1. Preheat oven to 350° F.  Spray non-stick spray into bundt pan.
  2. Combine cake mix, pudding mix, eggs, club soda and canola oil into a large bowl.  Beat mixture on medium speed for 2 minutes.  Add in walnuts and stir.
  3. Transfer mix to prepared bundt pan.
  4. Bake 40-45 minutes or until toothpick comes out clean from the center.
  5. Cool in pan 10 minutes before transferring to plate.
  6. For Frosting: Combine pudding mix and milk in large bowl.  Beat mixture on low for 1 minute.
  7. Fold in thawed whipped topping.
  8. Spread over cake.
  9. Refrigerate until serving.
Dessert 26 January 2018

Better, Healthier Baking

(Family Features) Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sauteing, stir-frying, dressing, marinating and grilling. It can also earn your trust when it comes to baking.

With seven olive oil varieties to fit almost any need, each Filippo Berio olive oil has its own distinct color, aroma and flavor characteristics. Among those seven, the Extra Light Olive Oil offers a delicate aroma and subtle flavor that can complement your favorite baked goods. Its high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through.

Additionally, it provides high levels of mono-unsaturated fat (“good” fat) and low levels of saturated fat (“bad” fat), making it a more nutritional choice when compared to butter or margarine. Because you need less olive oil than butter in baking, you’ll save calories as well.

One easy way to incorporate olive oil in your baked goods is during the prep work: where recipes call for buttering or flouring pans, instead brush the pan with olive oil and dust with flour for the same effect as butter.

Avoid Olive Oil Enemies

Maintain olive oil’s flavor and quality by avoiding exposure to heat, light and air. Be sure to store olive oil in a cool, dark place and not over or near the oven.

Explore more tips and recipes using olive oil at filippoberio.com.
14119 detail image embed1

Dark Chocolate Souffle

Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2

  • 1/2       tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan
  • 1/4       cup granulated sugar, plus additional for coating pan
  • 4          ounces 70 percent cocoa dark chocolate
  • 1          ounce 30 percent heavy cream
  • 3          egg whites
  • 2          egg yolks
  • pinch of cream of tartar
  1. Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar.
  2. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.
  3. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.
14119 detail image embed2

Double-Chocolate Olive Oil Cake with Salted Chocolate Caramel Icing

Recipe courtesy of Chef Sharon Sanders
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 8-10

  • 1/2       cup, plus 2 tablespoons, Filippo Berio Extra Light Olive Oil, divided, plus additional for coating pan
  • 1          cup all-purpose flour
  • 1          cup granulated sugar
  • 1/4       cup unsweetened cocoa
  • 1/2       teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon table salt
  • 1/2       cup half-and-half
  • 1          teaspoon pure vanilla extract
  • 1          large egg, lightly beaten
  • 1/4       cup, plus 1/3 cup, mini dark chocolate chips, divided
  • 1          cup canned dulce de leche
  • flaky sea salt (optional)
  1. Position rack in center of oven and heat to 350° F. Lightly coat 9-inch round cake pan with olive oil and line bottom with parchment paper. Lightly coat parchment with olive oil.
  2. In large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir in half-and-half, 1/2 cup olive oil and vanilla. With electric mixer, beat in egg until well blended. Scrape batter into prepared cake pan and sprinkle top with 1/4 cup mini chips.
  3. Bake cake 25-30 minutes, or until toothpick inserted into center comes out clean. Place cake on cooling rack 10 minutes then turn cake out onto rack and let cool completely.
  4. In medium saucepan, heat dulce de leche over medium heat, stirring occasionally, until softened. Add remaining olive oil and chocolate chips and stir until chocolate has melted and mixture is smooth. Remove pan from heat.
  5. Transfer cake to serving plate. Pour icing over cooled cake, sprinkle with flaky salt, if desired, and serve.

14119 detail image embed3

Double-Chocolate Biscotti

Prep time: 30 minutes
Cook time: 25 minutes
Servings: 40

  • 3          cups all-purpose flour
  • 1/2       cup cocoa powder
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon ground cinnamon
  • 1/4       teaspoon salt
  • 1/2       cup Filippo Berio Extra Light Olive Oil, plus 1 tablespoon for coating pans
  • 1          cup packed light brown sugar
  • 2          eggs, plus 1 egg yolk
  • 1/3       cup milk
  • 1          tablespoon balsamic vinegar
  • 1          cup semisweet or bittersweet chocolate morsels
  1. On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.
  2. Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.
  3. Heat oven to 325° F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.
  4. Reduce oven temperature to 300° F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

Source: Filippo Berio

Dessert 14 March 2017

Hop Into Spring

A Bunny for Your Honey

(Family Features) Every year, friends and family emerge from hibernation to say farewell to winter and welcome spring with open arms. Whether you’re celebrating Easter, Earth Day or any other cheery spring occasion, this darling Bunny Cake is a great way to enjoy the happiness and rebirth that comes along with the season.

Children will love helping with this simple Bunny Cake recipe because they can customize it to make it their own. For example, surround your bunny cake with some grass made out of shredded coconut that has been colored with green food color, or really make the cake stand out by making it a polka-dotted or striped bunny. The Easy Bunny Cake recipe, which makes a pair of bunny cakes, is also a great centerpiece until it is time to indulge and enjoy.

Bunny Games
If you have more than a few guests, bake multiple bunny cakes, split up into teams, offer several different types of candies and decorations and challenge each team to come up a creative bunny cake.

After the cakes are judged and the dessert is enjoyed, send the kids outside for bunny hop races. In this relay race, the participants, who are split into two teams, will take turns hopping through the pre-determined course and pass to the next person by transferring bunny ears or a carrot stick.

For the Easy Bunny Cake and many other fun and delicious recipes, perfect for spring, visit www.BettyCrocker.com.

10055 detail image embed1

Easy Bunny Cake

Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 2 bunny cakes, 16 servings

  • 1 box Betty Crocker SuperMoist yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers (1 pound each) Betty Crocker Rich & Creamy vanilla frosting
  • Neon purple and/or pink food color
  • Construction paper (inedible)
  • 2 small marshmallows, cut in half, flattened
  • 2 small jelly beans, cut in half
  • 2 5-inch strips rainbow-colored sour candy, separated into strips
  • 2 large jelly beans or candy-coated chocolate-covered peanut candies
  • 2 rectangular-shaped white chewing gum pieces, cut in half
  • 2 large marshmallows

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8- or 9-inch) round cake pans, using water, oil and eggs.

2. In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Arrange halves on serving plate with cut side down and flat sides together with 1/4 cup frosting to form body.

3. Frost cake with frosting. Cut teardrop-shaped ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.

4. Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.

Betty Crocker® and SuperMoist® are Reg. T.M.s of General Mills Inc.

Source: Betty Crocker

Dessert 06 December 2016

Decadent Treat-Filled Desserts

 13462 steps2

(Family Features) Creating one-of-a-kind desserts doesn’t have to take hours in the kitchen or even exceptional baking skills. With a little imagination and the right tools, you can whip up surprisingly delicious sweets that will surprise and delight your friends and family.

Focus on flavor
If your baking repertoire typically consists of white cake and chocolate frosting, spice things up a bit by experimenting with new fillings and flavor combinations. Opt for complementary or contrasting tastes for a truly delectable dessert. For example, pair fudgy chocolate cake with tangy berries, or see how a bold flavor like lemon adds a new dimension to a mild vanilla.

Add a special touch
Infusing new flavors into your favorite cake or brownie recipe is surprisingly easy when you use bakeware made for the purpose. Baker’s Advantage Fillables Bakeware helps home bakers easily create “treat-filled” desserts. Each bakeware set comes with two pans: One pan creates the bottom half of the cake and forms indentations in the cake you can fill with fruit, puddings, candy and more, while the second pan creates the top half of the cake, which hides the surprise fillings.

Shape it up
Artfully applied frosting and other decorations can instantly dress up a basic cake, but another option is upgrading the shape of the cake itself. In addition to traditional square, round and sheet cake pans, the Baker’s Advantage Fillables Bakeware collection includes mini heart cakes, fluted cakes, mini loaf cakes and a cake cones pan. These special shapes make it easy to create enviable desserts out of classic recipes.

Bake In the Fun
Making a cake with a treat hidden inside is as easy as 1-2-3 with Fillables Bakeware from Baker’s Advantage. Because the bakeware does all of the work for you, there are no special baking skills required; just pour in the batter and bake. Then, fill the pockets in the cake with any treat you like and spread icing to cover the surprise. Next, add the top cake layer, ice the whole cake, slice and serve.

Find more surprisingly easy dessert ideas at FillablesbyBakersAdvantage.com.

13462 cupcake2

Brownie Cake Cones

Recipe courtesy of Baker’s Advantage/Alissa Wallers

  • 3 ounces unsweetened chocolate
  • 2 sticks butter
  • 1/2 cup cocoa powder
  • 2 1/2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • nonstick cooking spray
  • Vanilla Frosting (recipe below) or ice cream
  1. Heat oven to 350° F.
  2. In double boiler, melt chocolate and butter.
    When melted, place in large bowl and whisk in cocoa powder until smooth. Add sugar and mix.
  3. Combine eggs and vanilla; gently mix with fork or whisk to break up eggs. Add eggs and vanilla to batter.
  4. Sift together flour, salt and baking powder. Fold in flour until just combined.
  5. Spray Fillables 8 Cup Cake Cone Pan with nonstick cooking spray. Fill bottom pan with batter to line in middle of pan then place insert on top and snap together.
  6. Place on middle of rack in oven and bake 15-18 minutes. Allow to cool before removing from pan.

Filling suggestions:
• Graham crackers, chocolate chips and marshmallows
• Whipped cream and berries
• Ice cream or pudding

  1. Add fillings inside cone, top with Vanilla Frosting or ice cream, and serve.

Vanilla Frosting

Recipe courtesy of Baker’s Advantage/Alissa Wallers

  • 3 sticks butter, unsalted and at room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  1. Using handheld or stand mixer, cream butter on high, about 3 minutes.
  2. Add powdered sugar 1/2 cup at a time, mixing on medium between each addition.
  3. Scrape bowl well. Add remaining ingredients; mix on low until incorporated.
  4. Turn mixer to high and beat frosting until light and fluffy, about 5 minutes.
  5. Use immediately or store in airtight container in refrigerator.

Note: Frosting must be at room temperature prior to using.

13462 cake

Berries and Cream Fluted Pound Cake

Recipe courtesy of Baker’s Advantage/Alissa Wallers

  • 4 sticks butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 4 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk, at room temperature
  • nonstick cooking spray
  1. Heat oven to 350° F.
  2. With stand or handheld mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, scraping between each egg. Add vanilla extract.
  3. Sift flour, baking powder and salt together. Add flour mixture to mixing bowl and slowly add milk while mixing. Mix until just combined.
  4. Spray Fillables Fluted Cake Pan with nonstick cooking spray. Fill bottom of both pans with batter to three-quarters full.
  5. Bake on middle rack in oven 20-25 minutes. Allow to cool before removing from pan.

Filling suggestions:
• Blueberries, plus additional for topping
• Raspberries, plus additional for topping
• Strawberries, stem removed and cut into small pieces, plus additional for topping
• Vanilla Frosting (recipe below)

  1. Fill pockets in bottom layer of pound cake with different berries.
  2. Carefully spread Vanilla Frosting over top of berries and cake.
  3. Place top layer of cake on top of frosting.
  4. Drizzle warmed up Vanilla Frosting over top of cake.
  5. Decorate top with berries.

Vanilla Frosting

Recipe courtesy of Baker’s Advantage/Alissa Wallers

  • 3 sticks butter, unsalted and at room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  1. Using handheld or stand mixer, cream butter on high, about 3 minutes.
  2. Add powdered sugar 1/2 cup at a time, mixing on medium between each addition.
  3. Scrape bowl well. Add remaining ingredients; mix on low until incorporated.
  4. Turn mixer to high and beat frosting until light and fluffy, about 5 minutes.
  5. Use immediately or store in airtight container in refrigerator.

Note: Frosting must be at room temperature prior to using.

Source: Lifetime Brands

Save

Save

Save

Save

Dessert 06 December 2016

Sweet Shortcuts

Easy ideas for award-winning desserts

(Family Features) No matter the season or the reason, no party is complete without dessert. The trick to making the most out of your celebrations is finding ways to trim your kitchen time so you can enjoy the festivities, without sacrificing quality or flavor in your favorite sweet treats.

Many dessert recipes require multiple time-consuming steps, but using canned fruit can help cut down on prep work and provide you and your guests with a refreshing, delicious treat.

Fresh fruits are popular ingredients for desserts, but it can be difficult to know whether you’re choosing a ripe, sweet fruit. For example, pineapples have several potential indicators of ripeness, such as a sweet smell coming from the bottom of the fruit, the rind yielding slightly to pressure or a yellow, golden color rising toward the crown. An alternative such as Dole Canned Pineapple lets you know you’re getting pineapple that is at its sweetest, because the canning process locks in flavor when the fruit is perfectly ripe.

In addition to baked recipes, canned fruit is also well-suited for other desserts, such as fruit salads, baked muffins and breads, or even as a dessert topping. Whether you’re creating a blue ribbon recipe for a local competition – such as one of the most famous award-winning desserts, Pineapple Upside Down Cake – or delivering a delicious dessert to the family table, Dole Canned Fruit is the perfect ingredient.

Find more tips for your next gathering from the expert chefs at Dole Packaged Foods’ test kitchen at dolesunshine.com.

13308 pineapple cake

Old-Fashioned Upside Down Cake

Prep time: 20 minutes
Total time: 35 minutes
Servings: 8

  • 2/3 cup margarine, divided
  • 2/3 cup packed brown sugar, divided
  • 1 can (20 ounces) Dole Pineapple Slices
  • 10 maraschino cherries
  • 3/4 cup granulated sugar, divided
  • 2 eggs, separated
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  1. Heat oven to 350° F.
  2. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
  3. Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
  4. Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
  5. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
  6. Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.

13308 chocolate cake

Chocolate Mandarin Orange Cake

Prep time: 10 minutes
Total time: 45 minutes
Servings: 12

  • 2 cans (15 ounces) Dole Mandarin Oranges, divided
  • 1 box (2 layer) devil’s food cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 orange, peel grated (optional)
  • 1 package (4-serving size) vanilla flavor instant pudding
  • 2 cups frozen whipped topping, thawed
  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate
  1. Heat oven to 350° F. Spray two (9-inch) cake pans with cooking spray. Drain mandarin oranges, keeping fruit and syrup reserved separately.
  2. In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.
  3. Pour cake mix into prepared pans. Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.
  4. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
  5. Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved. Remove 12 orange slices from second can and dry with paper towel; set aside. Fold in whipped topping and remaining mandarin oranges. Spread mandarin frosting on top of first layer of cake and out to edges. Place second layer on top of first layer.
  6. In small saucepan, heat cream until just beginning to steam, but do not boil. Remove from stove and stir in chocolate. Stir until well-blended. Pour chocolate mixture over cake and garnish with reserved mandarin oranges. Refrigerate half hour before serving.

13308 carrot cake

Fabulous Carrot Cake

Prep time: 15 minutes
Total time: 40 minutes
Servings: 16

  • 1 1/2 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 can (20 ounces) Dole Crushed Pineapple, drained
  • 4 cups shredded carrots
  • 1 cup Dole Seedless Raisins
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  1. Heat oven to 350° F. Grease and flour two (9-inch) round pans.
  2. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
  3. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
  4. Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
  5. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.

Note: Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350° F. Cool completely in pan on wire rack.

Source: Dole

Save

Save

Save

Save

Save

Dessert 10 August 2015

Bake Up a July 4th Celebration

Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1/2 cup melted butter or margarine
  • 3 eggs
  • 1 package (8 ounces) cream cheese
  • 2 1/2 cups plus 2 tablespoons confectioners' sugar
  • 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping
Preparation
  1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
  2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
  3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
  4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.
Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Dessert 07 August 2015

Strawberry Tunnel Cream Cake

Ingredients
  • 1 (10-inch) prepared round angel food cake
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup lemon juice from concentrate
  • 1 teaspoon almond extract
  • 2 to 4 drops red food coloring, optional
  • 1 cup chopped fresh strawberries
  • 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
  • Additional fresh strawberries, optional
Preparation
  1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
  2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
  3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
  4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.
Preparation Time

35 minutes

Chill Time

3 hours

Serves

Makes 8 to 10 servings

Source

Eagle® Brand Sweetened Condensed Milk

Dessert 07 August 2015

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.