Mocha Flan Cake Almendrado Rsc Recipes

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MOCHA FLAN CAKE ALMENDRADO #RSC



Mocha Flan Cake Almendrado #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a rich chocolatey cake and cheesecake-like dessert with mocha and almond flavorings that bakes magically into two layers in one pan

Provided by patcook1

Categories     Dessert

Time 2h20m

Yield 1 cake, 14-16 serving(s)

Number Of Ingredients 16

1 3/4 teaspoons instant coffee granules, divided
1 teaspoon boiling water
3/4 cup caramel ice cream topping
1 1/4 cups cola, beverage divided
1 (18 1/4 ounce) package devil's food cake mix
1/2 cup canola oil, plus
1/2 teaspoon canola oil, divided
7 eggs, at room temperature, divided
1 (8 ounce) package cream cheese, at room temperature, cubed
1 (14 ounce) can sweetened condensed milk
1/3 cup heavy cream
1/3 cup skim milk
1 teaspoon almond extract
heavy duty non-stick Reynolds Wrap Foil
1/4 cup sliced almonds, toasted
2 tablespoons dark chocolate chips

Steps:

  • Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
  • In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
  • To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn't splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil - important!
  • Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.

Nutrition Facts : Calories 502.9, Fat 27.5, SaturatedFat 8.9, Cholesterol 128.5, Sodium 497.1, Carbohydrate 58.8, Fiber 1.3, Sugar 33.1, Protein 9.6

LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC



Lemon Glazed Rosemary Almond Shortbread #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This cookie has all the bases covered. Tart, texture, savory and sweet are combined to make a sublime shortbread cookie. Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling. Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch.

Provided by rosarita11_4094628

Categories     Dessert

Time 27m

Yield 20 cookies

Number Of Ingredients 11

2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1/2 cup finely chopped almonds
1 tablespoon lemon zest
3/4 cup unsalted butter, softened
2 tablespoons honey
1 cup confectioners' sugar, divided
1 1/2 tablespoons lemon juice
Reynolds Wrap Foil

Steps:

  • Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
  • Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
  • Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
  • Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
  • Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

Nutrition Facts : Calories 157.3, Fat 8.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 109.4, Carbohydrate 18.2, Fiber 0.8, Sugar 7.8, Protein 2.1

FLAN ALMENDRA (ALMOND FLAN)



Flan Almendra (Almond flan) image

Provided by Linda West Eckhardt

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup sugar
1 1/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract
1 cup slivered almonds, coarsely ground

Steps:

  • Sprinkle the sugar evenly in a nine-inch cake pan and place over medium heat. Using oven mitts, caramelize the sugar by shaking the pan occasionally until the sugar is melted and has turned a light golden brown. (A little stirring may be necessary when caramelizing the sugar over a gas burner.) Allow to cool. The mixture may crack slightly.
  • Blend the remaining ingredients with a wire whisk or electric mixer until egg is completely blended with the milk. Pour over the caramelized sugar. Cover the pan with aluminum foil and place it in a larger, shallow pan. Pour about one inch of hot water in the larger pan. Bake at 350 degrees for 55 minutes or until a knife inserted near the center comes out clean.
  • Remove the pan from water and uncover. Let it cool on a wire rack at least 30 minutes. 4. Loosen the edges with a spatula. Place a serving plate upside down on top of the cake pan and quickly invert the flan onto it.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 104 milligrams, Sugar 43 grams, TransFat 0 grams

GERMAN COBBLER CAKE #RSC



German Cobbler Cake #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. My mother is a fabulous cook. This truly delicious Bundt cake is her recipe. It is a fabulous cake made with juicy summer peaches and fresh pears. I made it for the first time when I was 14. Carrying on her culinary history, I make it often for my family. The moist texture comes from the ingredients and method of preparation.

Provided by BDMK8003

Categories     Dessert

Time 2h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 17

3 ripe pears
3 ripe peaches
2 teaspoons cinnamon
2 cups sugar, divided
1 cup vegetable oil
1/2 cup honey
1/4 cup lemon juice
3 teaspoons vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 eggs
Reynolds Wrap Foil
2 cups water
1 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons powdered sugar

Steps:

  • Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
  • Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
  • In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
  • Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
  • Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
  • Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
  • While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING



Sweet Potato Bake With Shredded Plantain and Coconut Topping image

This was created for Ready, Set, Cook 2006. The sweet potato bake is jazzed up by the topping of the shredded plantain. The fried shredded plantain is known as aranitas. In spanish this means, "little spiders." The little plantain threads are sticking out in all directions, thereby creating the "spidery" look.

Provided by tara portee

Categories     Yam/Sweet Potato

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 large sweet potatoes
2 eggs
1/3 cup melted butter
1/2 cup sour cream
1/2 cup sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon pepper
2 green plantains
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
1 cup flaked coconut
1 cup canola oil

Steps:

  • Preheat oven to 400 degrees.
  • Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
  • Once they are cool enough to handle , peel.
  • Puree the peeled potatoes in the large bowl of a food processor until very smooth.
  • Add the rest of the ingredients and blend well.
  • Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
  • Prepare the topping while the casserole is baking.
  • Peel the plantain and run them through the grater attachment on the food processor.
  • Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
  • Heat the canola oil in a skillet until it is hot but not smoking.
  • Drop plantain mixture by tablespoons into hot oil.
  • Fry about three minutes on each side. (reduce heat if they start to over brown).
  • Remove to paper towel lined platter to cool.
  • Once cool, crumble the plantain.
  • Combine the coconut with the plantain.
  • Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

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