|Professional Cooking, 3rd Edition|
|by Wayne Gisslen|
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
21 - 30 of 36 for cognac cake
In blender, cream ... add vanilla, add cognac, add flour, ... 350 degree oven about 1 hour until brown. On cake layer icing, coconut, pineapple, and icing.
Melt butter and ... almonds, yogurt, soda, cognac, flour, cinnamon, ... syrup for 10 minutes. Pour slowly over cake while warm. Cut into diamond shapes.
Beat butter and ... yogurt, soda and cognac, baking powder, ... cups water, 1/2 cup Karo syrup. Boil about 5-10 minutes. Pour over cake while syrup is hot.
Preheat oven to ... Grease medium sized cake pan and sprinkle ... cut and fill using the filling as frosting too. Decorate with chopped and whole walnuts.
In large bowl combine fruits and cognac. Let stand ... Carefully peel off foil. Cool cakes on rack before wrapping tightly in foil. Cakes keep for a month.
Preheat oven to ... dissolved in the cognac. Mix lightly. ... Remove and sprinkle with confectioners' sugar and cinnamon. Cut into squares and serve cold.
In a metal ... cracked ice. Stand cake on edge, like ... works over the cake, and put into refrigerator for several hours. Decorate with bitter chocolate.
CAKE: In a ... and whiskey or cognac. Beta 6 ... it cools it will harden a bit). After the glaze cools it may be decorated or served with whipped cream.
Sift flour and salt together, set aside. Cream butter until light, beat in sugar - beat in egg yolks. Combine milk, wine or liquor or juice, vanilla. ...
Combine graham cracker ... up sides of cake pan. Place in ... 1/3 cup Courvoisier cognac, 1/3 cup ... slowly until thickened. Serve warm over cheesecake.
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