Here they are-updates to my recipe book:
White Chocolate Raspberry Cream Cake3 oz. White Chocolate
2 ¼ C. All-Purpose Flour
1 ½ C. Sugar
2 ¼ tsp. Baking Powder
1/2 tsp. Salt
1 2/3 C. Heavy Whipping Cream
3 Eggs
1 tsp. Almond Extract
Raspberry Filling (see below)
Cream Cheese buttercream (see below)
1. Make Raspberry Filling; Set aside.
2. Heat Oven to 350º. Grease and flour 2 8-inch round pans or line 2 12-cavity muffin pans with cupcake liners.
3. Melt White Chocolate in a heat-safe bowl in the microwave for 1 minute, stirring halfway through; cool. In a medium mixing bowl, mix flour, sugar, baking powder and salt; stir well to combine and set aside. In a medium mixing bowl, beat eggs on high 5 minutes or until thick and lemon-colored. Beat in melted white chocolate and almond extract on low speed until incorporated. In a large mixing bowl, beat whipping cream on high speed until stiff peaks form. Pour egg mixture on top of whipping cream and gently fold to combine. Add flour mixture to whipping cream mixture ½ C. at a time folding gently after each addition. *Note: Batter will be very thick. Pour batter into prepared pans and smooth top with spatula. Bake on center rack of oven for 35-40 minutes for 8-inch cakes or 18-22 minutes for cupcakes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before inverting onto a wire cooling rack. Cool completely before filling and frosting.
4. To assemble cake, cut layers in half and spread cream cheese frosting between cut layers. Spread raspberry filling on top of one filled layer and gently place remaining layer on top. Frost with remaining icing.
Optional garnishes: shaved white chocolate, coconut, remaining raspberry filling (on top of frosted cake), sliced almonds etc.
Raspberry filling1 16oz. pkg. frozen raspberries, thawed 1± C. Sugar
2 T. Cornstarch 2 T. Lemon Juice
1 T. Butter ½ tsp. Vanilla
Whisk together all ingredients in a medium saucepan and bring to a boil over medium heat. Remove from heat to cool completely before using.
Cream Cheese Buttercream½ C. Unsalted Butter, softened
½ C. Plain (not Butter-flavored shortening
1 tsp. Vanilla
4± C. Powdered Sugar
4 oz. (1/2 pkg.) Cream cheese, softened and cut into pieces
In a large mixing bowl, combine butter, shortening and vanilla on high speed until smooth. Add powdered sugar 1 cup at a time until a medium-stiff consistency is reached. With mixer running, add cream cheese 1 piece at a time beating well after each addition. Beat for 1 minute on high speed.
-----------------------------------------------------------------------------------
Bowtie Supreme
16 oz. farfalle pasta (bowtie)
1 C. heavy whipping cream
3-4 boneless, skinless chicken breasts
2-3 cloves crushed garlic
1 tsp. pepper
½ C. butter
1 lb. bacon, cooked and crumbled
1 C. shredded parmesan cheese
1 12 oz. bottle Lawry’s mesquite marinade w/lime
In a large crock pot, cook chicken and marinade on low for 6-8 hours. Remove chicken from crock pot and set aside until cool enough to handle. Shred (chicken should fall apart); set aside. One half hour before serving, cook pasta according to package directions; drain and set aside. In a medium saucepan, melt butter. Sauté garlic in butter until tender. Add whipping cream, pepper, parmesan and bacon. Whisk together on low heat until thickened (about 3-4 minutes). Pour pasta into a large serving bowl, and toss with chicken and sauce. Garnish with parmesan.
