Targeted Age Group:: All ages
This book gives 51 dessert recipe ideas for use over the Easter holiday and other special occasions as well. There are many types of desserts to choose from: cakes, pies, tarts, pastries and children’s treats. The table of contents conveniently links to the recipe of choice to make it easy to find your favorite dessert recipe.
What Inspired You to Write Your Book?
I was inspired by the holidays and I wanted to inspire recipes for Easter with fun treats for children but also to include desserts for any special occasion.
Book Excerpt/Sample
8-Raspberry Sorbet Layer Cake
Ingredients:
• 3 tablespoon Chambord or other raspberry-flavored liqueur
• 3 cups Vanilla Ice Cream, slightly softened
• 4 cup Raspberry Sorbet, slightly softened
• 1 pint (500 ml) Fresh Raspberries, rinsed and picked over
• 2 Frozen Pound Cakes, crusts removed, sliced into ¼-inch (0.6 cm) thick slices
Directions:
1. For this recipe, first prepare the pan. Get out parchment paper, trace and cut out a 9 inch (22.5 cm) circle.
2. Carefully fit it into the bottom of a 9-inch (22.5 cm) springform pan.
3. Now cut out a 3 x 27-inch (7.5 x 67.5 cm) strip and carefully fit it around the sides of the pan.
4. It is best to tape the parchment in place so it doesn’t move. Set this aside.
5. Now for the cake! Add a layer of pound cake to the bottom of the pan and smear the vanilla ice cream evenly over it.
6. Set this in the freezer for about 25 minutes.
7. Now add 2 cups of sorbet and top with another layer of cake.
8. Put the pan back in the freezer for another 10 minutes.
9. In a small bowl, mix the raspberries and Chambord together.
10. Once the cake has finished freezing, arrange the berries evenly onto the cake.
11. Now finish with the final layer of cake and the sorbet.
12. Wrap this pan in plastic wrap and let it sit in the freezer for 4 hours.
9-Very Berry Lemon Cakes
Ingredients:
• ¼ teaspoon salt
• ½ teaspoon baking powder
• 1 tablespoon ginger, finely chopped
• 1 tablespoon lemon zest
• 2 tablespoon orange-flavored liqueur
• 5 tablespoon lemon juice
• 9 tablespoon butter, softened
• 2/3 cup sugar
• ¾ cup flour
• 1¼ cup fresh bread crumbs
• 2¼ cup fresh berries, such as strawberries, blueberries, and raspberries
• 1 egg
• 4 egg whites
Directions:
1. Using 1 tablespoon of butter, smear across a 6-ounce (180 ml) ramekin to prevent sticking.
2. Do this for five ramekins and set them aside.
3. Pour water into a 9 x 13-inch (22.5 x 32.5 cm) pan and place a wire rack on the bottom.
4. Set this on the stove and bring the water to a boil.
5. Once boiling, reduce the heat to medium.
6. Combine flour, bread crumbs, baking powder, and salt in a bowl and set it aside.
7. In a bowl, beat the rest of the butter with 1/3 cup of sugar together on high until the butter is light and fluffy.
8. Add the egg and the flour mixture along with 1 tablespoon of lemon juice and lemon zest.
9. Mix it all together
10. Now in a large bowl, add the egg whites and beat them on high speed.
11. Stiff peaks should form.
12. Fold the egg whites carefully into the batter then divide the batter evenly among all the ramekins.
13. Cover them tightly with aluminum foil and put them in the boiling pan.
14. Cover the pan with a lid or more aluminum foil and cook for 20 to 25 minutes.
15. Now turn off the heat and take off the lid.
16. Cover the top with a damp towel.
17. Let the ramekins cool to room temperature and take the cakes out of the ramekins.
18. In a bowl, toss in the berries, liqueur, remaining lemon juice, ¼ cup of sugar, and ginger.
19. Gently mash everything together and let it sit for about 30 minutes.
20. This will allow the berries to release their juices.
21. Now spoon the mixture over the cakes and enjoy!
10-Pineapple Meringue Cake
Ingredients:
• 1/8 teaspoon salt
• 2 teaspoon confectioners’ sugar
• 2 teaspoons baking powder
• 3 tablespoons vanilla extract
• 5 tablespoons milk
• ½ cup unsalted butter, softened
• ¾ cup (finely chopped) pecans
• 1 cup heavy cream
• 1 cup sifted cake flour
• 1½ cup granulated sugar
• 12/3 cup crushed pineapple, drained
• 4 large eggs, separated
Directions:
1. Preheat the oven to 350°F (175°C).
2. Grease the bottoms and sides of a two 8-inch (20 cm) round cake pans using butter or cooking spray and fit two circles of parchment paper on the bottom.
3. Dust all sides with flour.
4. Now combine flour, baking powder, and salt together in a bowl and set it to the side.
5. In a separate bowl, add the butter and the white sugar and beat on medium speed with an electric mixer until the butter looks fluffy.
6. Now add the egg yolks and mix until fully combined.
7. Bring the speed down to low and add 1 teaspoon of vanilla, the flour mixture, and milk until the batter is fully blended and smooth.
8. Pour the batter evenly between the two pans and set them aside.
9. Now in a large bowl, add the egg whites and beat them on high speed until they are thick and triple in volume.
10. Add another teaspoon of vanilla and gradually pour in the rest of the white sugar.
11. Beat on high until stiff peaks form in the mixture.
12. Carefully smear this meringue over the batter and add the pecans on top.
13. Bake for about 30 to 40 minutes or until the cake passes the toothpick test.
14. Let the cakes cool completely in their pans.
15. To finish, combine heavy cream, confectioner’s sugar, and the final teaspoon of vanilla together and beat until stiff peaks form.
16. Gently fold in the pineapple.
17. Flip one cake pan over, meringue side down on the serving tray.
18. Add the cream to the cake and place the second cake on top, meringue side up.
19. Set it in the refrigerator until you are ready to eat.
Author Bio:
Brianne Heaton is a food enthusiast. She specializes in creating recipe cookbooks that are practical and enticing to the palate.
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