Christmas Cannoli Cake

What can I say about one my favorite desserts in the form of a cake?

Can't wait to make this!

Ingredients


Sponge Cake Roll

• 4 cup(s) eggs, at room temperature
• teaspoon(s) granulated sugar
• 1 cup(s) vanilla extract
• tablespoon(s) flour
• 1 freshly grated orange zest
• Confectioners’ sugar for dusting

Cannoli Filling

• 1 tub(s) (16 oz) 73% or 75% moisture ricotta cheese (we used BelGioioso; see Note)
• 3 tablespoon(s) orange liqueur (such as Grand Marnier, Triple Sec or Strega)
• 1/4 cup(s) granulated sugar
• 1/2 cup(s) heavy (whipping) cream
• 1/2 cup(s) coarsely chopped mixed candied fruit
• 1 1/2 ounce(s) dark or bittersweet chocolate, grated on large holes of box grater

Decoration: 

Sweetened whipped cream, melted chocolate and chopped mixed candied fruit



Directions

Heat oven to 350°F. 

Spray bottom and sides of a 1 51⁄2 x 10 1⁄2-inch rimmed baking sheet with nonstick spray. Line with wax paper and spray paper.

Cake Roll: 

Beat eggs and sugar with mixer on high speed 5 to 6 minutes in a large bowl until very thick and tripled in volume. 

Add vanilla with mixer. 

Sprinkle flour over top and add orange zest. 

Fold in gently with a rubber spatula just until blended. 

Spread in prepared pan.

Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes.

Lay a smooth kitchen towel on work surface and sift confectioners' sugar. Invert cake on towel, remove pan and peel off wax paper. 

Roll up cake and towel from a narrow end of cake. 

Cool completely on rack.

Filling: 

Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream

Unroll cake and spread evenly with ricotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible and decorate. 

To decorate: Put cake on serving plate. Garnish with whipped cream, melted chocolate and candied fruit. 

Refrigerate until serving (up to two days). 

Slice with a serrated knife.

Note: Tips & techniques

If 73% or 75% moisture ricotta cheese is unavailable, drain a 15-oz tub whole-milk ricotta in a coffee filter–lined strainer set over a bowl 24 hours in the refrigerator. Proceed with recipe, omitting orange liqueur. 

Planning Tip: 

The cake can be made through Step 6 up to 2 days ahead. Refrigerate in a ziptop bag. 

Prepare and refrigerate filling up to 1 day ahead. 

Decorate refrigerated cake up to 4 hours before serving.

Refrigerate.


Source:
Womans Day

Dulce de Leche Swirl Cheesecake

Cheesecake recipes always get my attention!

This recipe comes from Martha White.  I've never been disappointed with any of their recipes that are on the packages of flour, cornmeal, etc.  In fact, some of them have been in my collection since I was a teenager. Check out their website for awesome recipes!

Ingredients

Crust

• 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
• 1/2 cup very soft butter

Filling

• 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 2/3 cup Smucker's® Caramel Flavored Topping

Directions

HEAT oven to 325ºF. 

SPRAY bottom of 9-inch springform pan with no-stick cooking spray.

For crust: BEAT muffin mix and butter on low speed of electric mixer until a dough forms. Press mixture into the bottom of the prepared pan.

For filling: BEAT cream cheese and sugar in medium bowl on low speed of electric mixer for about one minute. Add the eggs and mix until well-combined.

SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.

BAKE for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature. 

Chill overnight or at least 3 hours before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 110mg, Sodium 470mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 33g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 20%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Martha White

Fiesta Smothered Chicken

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 4 teaspoons chopped seeded jalapeno pepper
• 6 teaspoons butter, divided
• 1/4 cup shredded pepper Jack cheese
• 1/4 cup shredded cheddar cheese

Directions

Combine the soy sauce, Worcestershire sauce and garlic powder in a large resealable plastic bag.  Add the chicken. 

Seal bag and coat the chicken; set aside.

Saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender in a large nonstick skillet coated with cooking spray. Remove and keep warm.

Drain and discard marinade. 

Place drained chicken in remaining butter in the same skillet.  Cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. 

Spoon vegetable mixture over chicken breasts.  Sprinkle with cheeses. 

Cover and cook for 1-2 minutes or until cheese is melted. 

Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Fiesta Smothered Chicken 

in Cooking for 2 Spring 2009, p28

Source

The Ultimate Shrimp and Grits

Not an easy recipe to put together, 

but aren't shrimp and grits worth it?

The recipe is adapted from Tyler Florence . . . 

a great dish for a special occasion!

Ingredients

Grits

• 2 tablespoons heavy whipping cream (if desired)
• 2 tablespoons butter 
• 4 cups water 
• 1 cup quick cook grits (not instant) 
• Kosher salt 
• Fresh ground black pepper (if desired) 
• Extra-virgin olive oil 
• 1 medium white onion, minced 
• 1 garlic clove, peeled and minced 
• 1 pound spicy andouille sausage links, cut into bite-size pieces 
• 2 tablespoons all-purpose flour 
• 2 cups chicken broth 
• 1 bay leaf 
• 2 pounds large shrimp, peeled and deveined, tails on or off 
• Kosher salt and freshly ground black pepper 
• Pinch cayenne pepper 
• 4 shakes bottled hot sauce 
• 1/2 lemon, juice only 
• 2 tablespoons finely chopped fresh Italian flat-leaf parsley 
• 2 tablespoons finely chopped chives 
• 1 recipe Buttermilk Biscuits 

Buttermilk Biscuits

• 4 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon baking powder
• 2 tablespoons baking soda
• 1 cup cold shortening, cut into 1/2-inch pieces
• 1 - 2 cups buttermilk

Directions

Grits

Add the water, butter, salt (about 3 teaspoons) and cream (if desired) to a 3-quart pot over medium-high heat and bring to a boil. 

Add grits and whisk constantly. 

Reduce the heat and simmer when the grits begin to bubble. 

Cook until the mixture is smooth and thick, for about 10 to 15 minutes.

Remove from heat. (Thin grits with a little extra cream or water, if necessary). 

Season with salt and pepper to taste.

Sauce

Heat about 2 tablespoons olive oil in a deep skillet over medium heat. 

Saute the white onion and garlic for about 2 minutes to soften. 

Add the sausage.  Cook, stirring, until the fat has rendered and the sausage is brown. 

Sprinkle flour into the fat.  Stir to create a roux. 

Slowly pour in the broth and continue to stir (this will avoid lumps). 

Add bay leaf. 

Cook and stir occasionally until the liquid has come to a simmer.  

Remove from heat. Keep warm.

Shrimp

Preheat the grill to medium-high. 

Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. 

Season shrimp with plenty of salt and pepper. 

Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. 

Put it all together

Fold the grilled shrimp into the sauce. 

Add the cayenne pepper, hot sauce, and lemon juice. 

Season with salt and pepper. 

Stir in parsley and chives. 

Serve shrimp on top of the grits with Buttermilk Biscuits (recipe follows).


Buttermilk Biscuits

Preheat the oven to 375 degrees F. 

Sift together, in a large bowl, the flour, salt, baking powder, and baking soda. 

Cut in the pieces of shortening into the flour mixture, using your hands or a pastry blender, until the mixture resembles coarse crumbs. 

Make a well in the center and add 1 cup buttermilk. 

Quickly fold the dry ingredients into the buttermilk using your hands, until a sticky dough forms. (If the dough is too dry, add 1/2 to 1 cup of buttermilk, a little at a time, until a sticky dough forms.) 

Turn the dough out onto a floured surface. 

Create layers by gently fold the dough three or four times. 

Press the dough to a 1 1/2-inch thickness.  Cut with a floured 3-inch biscuit cutter. 

Place the biscuits on an ungreased cookie sheet. Brush the tops with additional buttermilk. 

Bake for 20 to 25 minutes, until golden brown.

This recipe was adapted from:

Source:  recipe.com

Recipe by Tyler Florence