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Saturday, October 3, 2015

Hazelnut Toffee Crunch

Ingredients

  • Servings: 1
  • 1 1/2 cups milk chocolate chips
  • 1/2 cup sugar
  • 1/2 cup butter (no substitutes)
  • 1 1/2 cups chopped hazelnuts
  • 2 tablespoons light corn syrup

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
  • place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. spread the melted chocolate in the bottom of the prepared pan. set aside in the refrigerator to cool while you make the candy part.
  • in a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. bring to a boil, stirring to blend as the butter melts. heat the mixture to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • pour over the cooled chocolate, and spread into an even layer. return to the refrigerator to cool. when completely cool, break into bite size pieces, and store in an airtight container.

Grand Finale Cake

Ingredients

  • Servings: 16
  • 2 pints fresh strawberries, hulled and sliced
  • 1/2 cup sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 pints fresh blueberries
  • 1/2 cup sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
  • 2 (8 ounce) tubs frozen whipped topping, thawed

Recipe

    Preparation Time: 45 mins Ready Time: 8 hrs 45 mins

  • mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. stir to blend in the gelatin and then mix in the remaining strawberries.
  • in a separate bowl, mash 1 cup of the blue berries with the back of a fork. stir in 1/2 cup of sugar, and 1 envelope of gelatin. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. mix in the remaining blueberries.
  • cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
  • pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. spread 1 container of whipped topping over the first cake layer. make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. finish the dessert with a final layer of angel food cake.
  • the layered cake will be higher than the edges of your pan. carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. invert the cake, press the cake firmly the baking sheet. weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
  • soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. remove the towel. holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. open the springform ring carefully, or pull back the sides of the tube pan. do not force the cake to release. if it continues to stick, repeat the procedure with the hot towel.