The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake

Ingredients:
Crust:
1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
⅓ cup margarine, melted

Filling:
½ cup raspberry preserves
¼ cup water
4 x 8 oz pkgs cream cheese
1¼ cups granulated sugar
½ cup sour cream
2 tspn vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks

Garnish:
2 oz white chocolate, shaved
whipped cream

Method:

1. Preheat oven to 250°C.
2. Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.
3. Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.
4. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
5. Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers (with the filling scraped out) into a medium bowl. Mix in ⅓ cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
7. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.
8. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 250°C, then turn the oven down to 180°C and bake for 50 to 60 mins or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
10. Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

The Cheesecake Factory Pumpkin Ginger Cheesecake

Ingredients:
4 Tbsp butter
¾ cup graham cracker crumbs
½ cup crushed gingersnaps
1 Tbsp brown sugar (or your favorite substitute)
1 tsp cinnamon
1 cup heavy cream, chilled
24 oz cream cheese, softened
1½ cups granulated sugar
3 large eggs
1½ cups mashed pumpkin
¾ tsp ground cinnamon
¾ tsp powdered ginger
1½ tsp ground cloves
¼ cup pecan halves

Method:

1. Preheat the oven to 160°C.
2. To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
3. For filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well.
4. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crustbsp Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan.
5. Bake for 60 to 70 mins.
6. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
7. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

The Cheesecake Factory Pumpkin Cheesecake

Ingrediets:
1½ cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 x 8-oz packages cream cheese, softened
1 tspn vanilla
1 cup canned pumpkin
3 eggs
½ tspn cinnamon
¼ tspn nutmeg
¼ tspn allspice
whipped cream, for serving

Method:

1. Preheat the oven to 180°C.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill itbsp
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
8. Serve with a generous portion of whipped cream on top.

Serves 8.

The Cheesecake Factory Pasta with Mushroom Bolognese

Ingredients:
6 oz spaghettini, cooked al dente, drained and kept warm
2 oz olive oil
1 oz carrots, minced
1 oz yellow onion, diced to ¼" thickness
4 oz mushrooms, diced to ¼" thickness
½ tspn kosher salt
¼ tspn black pepper, freshly ground
1 tbsp garlic, minced
1 tspn fresh thyme, chopped
2 oz Madeira wine
10 oz marinara sauce
1 oz butter
1 oz Parmesan cheese, grated
2 tspn parsley, chopped

Method:

1. In a saute pan over medium-high heat, bring olive oil to a light sizzle.
2. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
3. Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
4. Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle ½ oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
5. Serve immediately.

Makes 6 to 8 servings.

The Cheesecake Factory German Chocolate Cheesecake

Ingredients:
24 oz cream cheese, softened and cut into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract

Chocolate Cake:
4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)

Chocolate Glaze:
½ cup semi-sweet chocolate chips
2 tbsp whipping cream

German Chocolate Topping:
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans

Method:

1. For Cheesecake: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
2. For Chocolate cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
3. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 ½" springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425°F oven for 15 minutes.
4. Reduce oven temperature to 180°C and continue baking 55 to 60 mins.
5. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
6. Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping.
7. Refrigerate until serving time. Garnish with whipped cream, if desired.
8. For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
9. For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended.
10. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

The Cheesecake Factory Bleu Cheese Dressing

Ingredients:
2 shallots, very finely minced
2 tbsp vegetable oil
2 oz crumbled blue cheese
1½ cups buttermilk
½ tspn salt
12 cups gourmet salad mix / mixed baby greens (mesclun)

Method:

1. Combine all ingredients except greens and whisk until smooth or blend at low speed.
2. Chill.
3. When ready to serve, put 2 cups greens on each salad dish and top with dressing.

The Cheesecake Factory Banana Cream Cheesecake

Ingredients:
20 vanilla sandwich cookies
¼ cup margarine, melted
24 oz cream cheese, softened
⅔ cup granulated sugar
2 tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tspn vanilla extract

Method:

1. Preheat oven to 180°C.
2. Place cookies in a blender; process with on/off pulse until finely crushed.
3. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10" springform pan; refrigerate.
4. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
5. Reduce oven temperature to 95°C (DO NOT forget to reduce temperature - very important) and continue baking 75 mins or until center is almost set.
6. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
7. Allow cheesecake to stand at room temperature 15 mins before serving.

7 Tips for a Perfect Cheesecake

1. Use cream cheese at room temperature
   Instead of using cream cheese directly out of the refrigerator, let the cream cheese soften for 2-3 hours so that it is easier to whip. Your cheesecake batter needs to be creamy and smooth, and you'll get this consistency more easily with pre-softened cream cheese.
2. Take it out of the oven when the middle is still soft
   To avoid cracking and overbaking, you'll need to pull the cheesecake out of the oven before it cooks all the way through. This is probably the toughest part of baking this dessert to perfection, but you can easily see the softer center about ten minutes before the end baking time.
3. Add a spot of cream
   Cream and eggs are what bind the cheesecake together, and adding a spoonful of whipping cream can ensure your cheesecake is dense enough to pass as a classic New York style dessert.
4. Use real graham crackers for the crust
   While a box of graham cracker crumbs is convenient, you'll get that 'homemade' taste when you actually crumble your own crackers. Try flavored graham crackers for variation - cinnamon and chocolate can fare well for those deluxe cheesecake flavors.
5. Don't open the oven until the end of the baking cycle
   While it's tempting to check up on your cheesecake during the baking cycle, letting the heat escape can make your cheesecake fall too quickly. Wait until 10 minutes before the time on the recipe where you do a quick check of the center (See #2).
6. Chill the cheesecake for at least 24 hours
   Your enthusiastic cheesecake fans will need to steer clear of the kitchen during your baking escapades, because the dessert won't be ready for at least another day. Chilling the cheesecake allows the cream cheese to sink into the crust and ensures the dessert is firm and easy to cut. Diving into the cheesecake too early can ruin the experience.
7. Use a springform pan
   Unless you have super-baker capabilities in releasing the cheesecake from a regular cake pan, a springform pan will ensure your dessert slides right off the pan in one piece. Spring form pans are ideal for cheesecakes, and investing in a quality pan will help you bake up that cheesecake evenly and prevent any cracks from forming

Outrageous Chocolate Cookies

Ingredients:
8 oz semisweet chocolate, roughly chopped
4 Tbsp unsalted butter
2/3 cup AP flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup (packed) light-brown sugar
1 tsp vanilla extract
1 package( (12oz) semisweet chocolate chunks

Method:

1. Preheat oven to 180°C. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
2. In another bowl, whisk together flour, baking powder, and salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.
4. Mix in flour mixture until just combined. Stir in chocolate chunks.
5. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
6. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Dulce de Leche and Chocolate Chunk Bread Pudding

Ingredients:
8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into ¾" to 1" cubes
4 Tbsp (½ stick) unsalted butter, melted, divided
1½ cups heavy whipping cream
1 cup dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 Tbsp dark rum
1 tsp vanilla extract
Pinch of salt
½ cup (about 3 ounces) bittersweet chocolate chips
2 Tbsp sugar
Powdered sugar

Method:

1. Preheat oven to 180°C.
2. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11"x7"x2" glass baking dish with 1 Tbsp melted butter.
3. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. 
4. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. 
5. Stir in bread cubes. Let soak 30 mins, stirring occasionally.
6. Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. 
7. Bake pudding until puffed and set in center, about 35 mins. Let cool 15 mins. Dust with powdered sugar.
8. Serve warm, passing more dulce de leche topping alongside.

Red Velvet Cake with Raspberries and Blueberries

Ingredients:
Cake:
2¼ cups sifted cake flour (sifted, then measured)
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tbsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting:

2 8oz packages cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 Tbsp vanilla extract

2½ cups powdered sugar

3½ pt baskets fresh raspberries
3½ pt baskets fresh blueberries

Method:

1. Preheat oven to 180°C. Butter and flour two 9" diameter cake pans with 1½" high sides. 
2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. 
3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. 
4. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. 
5. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
6. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. 
7. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
8. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
9. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and ½ basket blueberries atop frosting, pressing lightly to adhere. 
10. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. 

Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Ingredients:
Cake:
1¾ cup AP flour
½ cup unsweetened cocoa
1½ tsp baking soda
½ tsp salt
1¼ cup sugar
½ cup softened butter
1 tsp vanilla
2 eggs
1 cup red wine
⅓ cup confectioners' sugar

Filling:
2/3 cup butter, softened
4 cups confectioners' sugar
⅓ cups cocoa
1 tsp vanilla
4 Tbsp half and half

Method:

1. Pre-heat oven to 180°C. Grease/spray a Bundt pan.
2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 mins, or until toothpick inserted in the center comes out clean.
5. Cool for 15 mins then remove from pan. Cool completely before adding chocolate cream filling.
6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.
7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.
8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.

New York Cheesecake

Ingredients:
Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
¼ cup (50 grams) granulated white sugar
½ cup (114 grams) unsalted butter, melted

Filling:
32 oz (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 Tbsp (35 grams) all purpose flour
5 large eggs, room temperature
⅓ cup (80 ml) heavy whipping cream
1 Tbsp lemon zest
1 tsp pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 Tbsp (30 grams) granulated white sugar
½ tsp pure vanilla extract

Method:

1. Grease, or spray with Pam, a 9" (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 180°C with rack in center of oven.
2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium sized bowl. Press the crumbs evenly over the bottom and about 1" (2.5 cm) up the sides of the springform pan. Cover and refrigerate.
3. Beat cream cheese, sugar, and flour on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
4. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl.
5. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
6. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
7. Bake for 15 minutes and then lower the oven temperature to 120°C and continue to bake for about another 1½ hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
8. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more mins.
9. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
10. Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
11. Serve with fresh fruit or fruit sauces.

Autumn Spice Cake

Ingredients:
½ cup (1 stick) butter, softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1½ cup buttermilk
1 tsp vanilla extract
2 cups flour
1 Tbsp Dutch-processed cocoa
2 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves

Method:

1. Heat oven to 180°C. Line two 9-inch cake pans with parchment paper and lightly butter.
2. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. 
3. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
4. Pour batter into the pans and bake until center tests clean – about 35 mins.
5. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

Boston Cream Pie

Ingredients:
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1¼ cup cake flour
1½ tsp baking powder
¼ tsp salt
½ cup milk

Method:

1. Heat oven to 180°C. Line the bottom of an 8" round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 mins. Cool completely on a wire rack.
4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Vanilla Bean Pudding

¾ cup milk

1 cup cream

1 vanilla bean

3 egg yolks

2 Tbsp cornstarch

½ cup sugar

¼ tsp salt

½ tsp vanilla extract

1½ tsp butter

¼ cup whipped cream (optional)

1. Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot. 
2. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. 
3. Pick out and discard vanilla bean. 
4. Stir in the vanilla extract and the butter. 
5. Press plastic wrap against the surface to cover. Chill and serve with whipped cream, if desired.

Chocolate Glaze

½ cup heavy cream

4 oz chopped dark chocolate

1 Tbsp unsalted butter

3 Tbsp corn syrup

1. Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. 
2. Let sit for 1 minute and stir until smooth. 
3. Let cool to thicken slightly. 
4. Use immediately to top Boston Cream Pie or serve over ice cream.

Stacked Applesauce Cake with Cinnamon Whipped Cream

Ingredients:
3 cups AP flour
3 tsp baking soda
1½ tsp baking powder
¾ tsp cinnamon
¾ tsp nutmeg
¼ tsp cloves
¾ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
3 tsp vanilla extract
3 cups unsweetened applesauce
2 Tbsp confectioners' sugar (optional)

Method:

1. Make the batter: Preheat oven to 180°C. Using a small brush, lightly coat three 9" cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 min. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
4. Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 mins. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
5. Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.

Cinnamon Whipped Cream

2 cups heavy cream, cold
¾ cup confectioners' sugar
1 tsp ground cinnamon
½ tps vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

Crab & Mango Salad

Ingredients:
1 cup shredded unripe 'King' mango
1 cup baby spinach
5 sprigs cilantro
5 cherry tomatoes (sliced in half)
1 red chilli, sliced
3 shallots, sliced
2 Tbsp fried shallots
5 Tbsp crab meat
½ cup Thai dressing (Delicious)

Method:
Toss all ingredients together & serve.

Rich Chocolate Layer Cake

Ingredients:
1 box devil's food cake mix (eg Betty Crocker)
¼ cup unsweetened cocoa
1 cup mayonnaise
3 large eggs
1 cup water
2 containers (16 oz each) chocolate frosting
¼ cup sour cream
2 tsp vanilla extract
½ cup chopped almonds, toasted
1 cup sweetened flaked coconut, toasted

Method:

1. Make the cake: Heat oven to 180°C. Lightly coat two 8" cake pans with softened butter. Cut two 8" circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
2. Make the filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1½ cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
3. Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread ⅓ of the filling over the layer. Top with the next layer and spread another ⅓ of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Red Velvet Cake from Waldorf Astoria Cookbook

Ingredients:
3 oz unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1½ cups vegetable oil
1½ tsp pure vanilla
2 cups AP flour
2¼ tsp baking soda
¼ tsp salt
3 cans (12 oz) canned beets, drained and pureed
1 tsp red food colouring

For the Icing:
2 cups whipping cream
12 oz cream cheese, room temperature
12 oz mascarpone cheese
½ tsp vanilla extract
1½ cup icing sugar, sifted

Method:
For the Cake:

1. Preheat oven to 180°C.
2. Melt chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler. ( Or, melt in a microwave for 30-40 seconds.)
3. Meanwhile, place sugar, eggs, oil and vanilla in the bowl and mix for about one minute on low speed.
4. Sift together flour, baking soda and salt & add to egg mixture and continue to mix on low speed until well incorporated. 
5. Add melted chocolate and mix on low speed. 
6. Add pureed beets & food coloring. Continue to mix on low speed until all ingredients are thoroughly combined.
7. Divide batter evenly between 3 greased and floured pans and bake for 20-25 mins or until cake springs back when touched, or when toothpick comes up clean.
8. Cool for 10 mins in the pans and turn layers out onto rack to cool completely.

For the Icing:

1. Pour cream into small bowl and whip to soft peaks.
2. Refrigerate.
3. Place cream cheese in a bowl and mix on low speed until soft and smooth.
4. Add mascarpone and mix until combined.
5. Add vanilla and powdered sugar and mix well.
6. Fold in whipped cream by hand with spatula.
7. Refrigerate until ready to assemble.

Improvements to recipe:

1. Add 2 tsp baking powder.
2. Increase red food colouring to 2 tsp to increase intensity of red colour.
3. Replace 2 or 3 oz of chocolate with white chocolate, as original recipe produces a dark chocolate cake.
4. Replace mascarpone cheese with cream cheese, as original recipe produces a very soft & runny icing.

Au Jus Roast Beef Sandwich

Ingredients:
3 lbs roast beef
1 can beef consomme, 2 cups
1 can french onion soup, 2 cups
1 can beer
1 cup butter
4 whole hoagie buns, or miniature french bread loaves

Method:

1. Combine all ingredients, except bread, in a crock pot. Let simmer at least 6 hours or until tender and flaky.
2. Separate beef shreds from juices.
3. Serve beef on split buns, with a small bowl of juice on the side. Dip sandwiches in juice as you eat.
4. Bread can be toasted and/or buttered before adding beef if desired.

Warm Chocolate Cakes with Mascarpone Cream

Ingredients:
8 oz bittersweet chocolate, plus shavings for garnish, chopped
1½ stick unsalted butter
3 large eggs
3 large large egg yolks, at room temperature
½ cup sugar
¼ cup cake flour
½ cup heavy cream
½ vanilla bean, split and seeds scraped
2 Tbsp light brown sugar
½ tsp finely grated lemon zest
1 cup mascarpone
1 tsp fresh lemon juice
½ cup brandied cherries or kirsch-soaked sour cherries

Method:

1. Preheat the oven to 190°C. Coat six 6-oz ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
2. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks, and sugar on high speed until pale and fluffy, about 4 mins. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
3. Spoon the batter into the prepared ramekins and bake for 15 mins, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 mins.
4. In a bowl, beat the cream with the vanilla seeds, brown sugar, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
5. Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

Praline Turtle Cake

Ingredients:
½ cup butter
1 cup brown sugar
1 can (14 oz) sweetened condensed milk
1 cup chopped pecans
2 cups all-purpose flour
¾ cup unsweetened cocoa
2 cups granulated sugar
1½ tsp baking soda
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup sour cream
½ cup canola oil
1 tsp vanilla extract
1 tsp white vinegar
½ cup fudge topping
½ cup chocolate chips, melted

Method:

1. Heat oven to 180°C.  Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. 
2. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. 
3. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. 
4. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. 
5. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. 
6. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
7. To assemble the cake, spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining ¼ cup pecans. 
8. Frost the cake sides with your favorite chocolate icing.

German Chocolate Cake

Ingredients:
½ cup boiling water
4 oz German's Chocolate, coarsely chopped
2 cups AP flour
¼ cup cocoa
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, separated
1 tsp vanilla
1 cup buttermilk

Method:

1. Preheat oven to 180°C. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. 
2. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. 
3. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. 
4. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. 
5. Reduce mixer speed to low and add chocolate mixture and vanilla.  Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.  
6. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.
7. Divide batter equally between pans and spread evenly. 
8. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes. 
9. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
10. Place 1 layer on a cake plate and top with ⅓ of Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling
Ingredients:
1 cup sugar
1 can (12-oz) evaporated milk
½ cup unsalted butter
3 large egg yolks
1 tsp vanilla
2⅓ cups (one 7-oz package) flaked coconut
1½ cup chopped pecans

Method:

1. In a medium saucepan, combine the sugar, milk, butter, egg yolks & vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
2. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Whipped Cream Cake

Ingredients:
1¾ cups AP flour
2¼ cups granulated sugar
2 Tbsp granulated sugar
¾ cup unsweetened cocoa
1½ Tbsp unsweetened cocoa
1 tsp salt
1½ tsp baking powder
1½ tsp baking soda
½ cup canola oil
1 cup milk
2 large eggs
2 tsp vanilla extract
2 Tbsp anisette liqueur
1½ cup heavy cream, cold
1½ tsp confectioners' sugar
⅓ cups mini chocolate chips

Method:

1. Heat oven to 180°C. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. 
2. Bring a small saucepan of water to a boil and maintain. 
3. Combine the flour, 2 cups granulated sugar, ¾ cup cocoa, salt, baking powder, & baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. 
4. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes. 
5. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.
6. To make the frosting, beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining ¼ cup plus 2 Tbsp granulated sugar and 1½ Tbsp cocoa until combined.
7. To assemble the cake, place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. 
8. Serve immediately or store in the refrigerator until ready to serve.

Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar good-quality caramel sauce

1½ cup sifted cake flour
⅓ cup Dutch-process cocoa
1 tsp baking soda

1 cup sugar
½ tsp salt
1 cup strong brewed coffee, warm
⅓ cup light olive oil
1½ tsp vanilla extract
1 Tbsp aged balsamic vinegar

Method:

1. Generously coat six 6-oz ramekins with softened butter. Chill in the freezer for about 10 mins, and brush with a second coat of butter.  Pour 3 Tbsp caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
2. Whisk the cake flour, cocoa, baking soda, sugar & salt together in a large bowl and set aside. Stir the coffee, oil, vanilla & vinegar together & whisk into the flour mixture just until smooth.
3. Fill each ramekin with ⅓ cup of batter.  Bake at 200°C until the cake is set & a toothpick inserted in the center comes out clean & the caramel has bubbled up the sides, about 20 mins.

Chocolate Pumpkin Cake/Cupcakes

Ingredients:
2½ cups AP flour
2 Tbsp AP flour
1 cups good-quality cocoa
2 Tbsp good-quality cocoa
1 Tbsp baking powder
1½ Tbsp baking soda
2¼ tsp ground cinnamon
¾ tsp fresh-grated nutmeg
¾ cups buttermilk
1½ cup pumpkin purée
1½ tsp vanilla extract
2¼ sticks unsalted butter, softened
1½ cup (firmly packed) dark brown sugar
1½ cup granulated sugar
5 large eggs

Method:

1. Prepare cake pans: Heat oven to 180°C. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 mins. Cool the cakes in the pan for 20 mins. Remove cakes and cool. (For cupcakes: Heat oven to 190°C. Place cupcake liners in standard cupcake tins and fill each with ¼ cup of batter. Bake for 22 mins.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to ¼" shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Orange Cream Cheese Frosting

Ingredients:
1 package (8-oz) cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
1 Tbsp fresh orange juice
1 tsp grated orange zest
½ tsp pure vanilla extract
4 cups confectioners' sugar
¼ tsp orange food coloring

Method:

1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3. Add the food coloring and gently stir until the color is uniform.
4. Chill the frosting until ready to ice the cupcakes or cake.

Hot Chocolate Meringue Cake

Ingredients:
Parchment paper
6 egg whites
1 Tbsp cream of tartar
1¼ cups sugar
3 Tbsp sifted cocoa
⅛ tsp cayenne pepper
4 cups whipped cream

Method:

1. To make the cake: Heat oven to 100°C. Line twobaking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2. Beat egg whites and cream of tartar until foamy. Stream in 1¼ cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4. Cool on the pan on a wire rack. Store in a very dry, cool place.
5. Fill the layers with whipped cream and serve within 2 hours.

Rich Chocolate Layer Cake

Ingredients:
1 box devil's food cake mix, such as Betty Crocker
¼ cup unsweetened cocoa
1 cup mayonnaise, such as Hellmann's or Best Foods
3 large eggs
1 cup water
2 containers (16 oz each) chocolate frosting
¼ cup sour cream
2 tsp vanilla extract
½ cup chopped almonds, toasted
1 cup sweetened flaked coconut, toasted

Method:

1. Heat oven to 180°C. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. 
3. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. 
4. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
5. To make the filling, whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 ½ cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
6. To assemble the cake, split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread ⅓ of the filling over the layer. Top with the next layer and spread another ⅓ of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Chocolate Cream Cake

Ingredients:
1¾ cup unsalted butter, softened
1 Tbsp unsalted butter, melted
2 cups AP flour
2½ Tbsp AP flour
2¼ cups whole milk
⅔ cup sugar
½ cup dark brown sugar
½ cup unsweetened cocoa
¼ cup sour cream
3 large eggs
3 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup confectioners' sugar
9 oz bittersweet chocolate
1½ Tbsp vegetable shortening

Method:

1. Make batter: Preheat oven to 180°C. Using a small brush, lightly coat three 2½" 6-cup muffin pans with melted butter. Dust with flour, tap out excess, and set aside. Place 2 cups flour, 1¼ cups milk, sugar, brown sugar, cocoa, ¾ cup butter, sour cream, eggs, 2 tsp vanilla, baking powder, baking soda, and salt in a large bowl. Beat using a mixer set on low speed until combined. Increase mixer speed to medium and continue to beat 3 more mins.
2. Bake cakes: Divide batter equally between prepared pans and bake on middle rack of oven until cake tops spring back when lightly touched, 20 to 25 mins. Cool in muffin pans on a wire rack 5 mins. Use a knife to loosen cakes from pan sides. Invert cakes onto wire rack and cool completely.
3. Make cream filling: Whisk remaining milk and flour together in a medium saucepan until smooth. Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat, cool to room temperature, and set aside. Using an electric mixer set on high speed, beat remaining butter and confectioners' sugar together in a medium bowl until light. Add remaining vanilla, reduce mixer speed to medium, and slowly add cooled milk mixture. Beat 1 more minute.
4. Fill cakes: Fill a pastry bag fitted with a long, narrow tip (we used a Bismark tube #230) with cream filling. Insert tip into bottom of cake and fill by gently moving tip from side to side while squeezing pastry bag, until cake begins to swell. Gently remove tip and return cake to wire rack. Fill remaining cakes and set wire rack over a baking pan.
5. Glaze cakes: In a double boiler set over simmering water, melt bittersweet chocolate and shortening together. Once melted, remove pan from heat and let sit 3 mins. Pour about 1 Tbsp chocolate mixture on top of a cake. Use a small spatula to glaze top and smooth around sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze 3 mins, remove, and let sit until chocolate has set, about 1 hour. Decorate cake tops with remaining cream filling, if desired.

Red Velvet Cake (Naturally Dyed)

Ingredients:
6 eggs, separated
1 cup granulated sugar, divided in half
1 tsp vanilla
⅓ cup buttermilk
1 tsp cream of tartar
¾ cup cake flour
⅓ cup beet powder
1 Tbsp cocoa powder

Method:

1. Preheat oven to 180°C.
2. In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, ½ cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.
3. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.
4. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.
5. Continue whisking until soft peaks begin to form, then gradually add remaining ½ cup granulated sugar and beat until peaks are stiff and glossy.
6. In a third bowl, sift together cocoa powder, cake flour and beet powder.
7. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.
8. Divide cake batter into two 9" round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.
9. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.

Cream Cheese Frosting
Ingredients:
8 oz (two sticks) butter, room temperature
8 oz cream cheese
1 tsp vanilla
1 cup powdered sugar

Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.

Red Velvet Cake

Ingredients:
2½ cups (250 grams) AP flour
½ tsp salt
2 Tbsp (15 grams) Dutch-processed cocoa powder
½ cup (113 grams) unsalted butter, at room temperature
1½ cups (300 grams) granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 cup (240 ml) buttermilk
2 Tbsp liquid red food coloring
1 tsp white distilled vinegar
1 tsp baking soda

Cream Cheese Frosting:
1½ (360 ml) cups heavy whipping cream
1 - 8 oz (227 grams) cream cheese, room temperature
1 - 8 oz (227 grams) tub of Mascarpone cheese, room temperature
¾ tsp pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Method:

1. Preheat oven to 180°C and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.  Bake in the preheated oven for approximately 25 - 30 mins, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 mins. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
7. Cream Cheese Frosting:In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
8. Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
9. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.

Horseradish-Crusted Rib Roast

Ingredients:
4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
¾ cup horseradish sauce
1½ tsp worcestershire sauce
¼ tsp pepper

Method:

1. Preheat oven to 250°C. 
2. Peel carrots, onions, potatoes and celery into 1 inch pieces. Combine all vegetables with olive oil until well coated. Transfer to roasting pan.
3. Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 160°C. Bake one hour.
4. Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish, worcestershire sauce and pepper.  Set aside.
5. Remove roast from oven.  Coat with horseradish mixture. 
6. Bake 1½ to 2 more hours or until internal temperature reaches 63°C (medium rare) to 77°C (well done).  
7. Rest 15 minutes before slicing.

Salt Beef

Ingredients
2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 Tbsp Soft Brown Sugar
2 Tbsp Black Peppercorns, coarsely crushed
1 Tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ Tbsp Ground Mace
½ Tbsp Ground Ginger
½ Tbsp Whole Cloves, crushed

Method

1. Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
2. Cover the container with clingfilm and refrigerate for 12 hours, turning once.
3. Remove the meat from the container, rinse and dry well with kitchen towels.
4. Mix all of the other together.
5. Rub the mixture into the beef, ensuring its whole area is covered.
6. Place the beef into the cleaned container.
7. Cover with clingfilm and refrigerate for 10 days.
8. Turn the beef every day.
9. After 10 days, remove from the refrigerator, rinse well.
10. Place into a saucepan containing simmering unsalted water.
11. Simmer gently for 3-3½ hours or until tender.
12. If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
13. If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
14. When cold place in the refrigerator overnight.
15. Serve with Horseradish Sauce or Mustard & Horseradish Sauce.