Volcano Punch Recipe 55

ERUPTING VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer.
• Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
• Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make top cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
• Bake cakes in the preheated oven until toothpicks inserted into the centers come out clean, 40 to 45 minutes. Cool in pans, about 5 minutes. Invert onto wire racks.
• Sift confectioners' sugar and cocoa powder together in a large bowl.
• Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
• Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
• Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
• Line a baking sheet with aluminum foil.
• Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
• Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
• Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until marshmallow lava is melted and even in color, 3 to 5 minutes.
• Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

VOLCANO PUNCH

Steps:

• Place drink mix and sugar in 3-qt. glass or plastic pitcher.
• Add soda; stir until drink mix and sugar are dissolved.

VOLCANO PUNCH

Steps:

• 1. Mix all ingredients and pour over dry ice being careful not to touch the dry ice! The dry ice will cause burns to skin. The dry ice will cause a smoking, erupting volcano effect!

VOLCANOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend flour, salt, and baking soda in a bowl. Add butter, brown sugar, molasses, and eggs. Stir until smooth. Blend in oats.
• Roll dough out on floured board, about 1/8-inch thick. Cut into rounds using a 2 1/2-inch cookie cutter. Place half of the rounds on an ungreased baking sheet.
• Combine dates, white sugar, and water in a saucepan; bring to a boil, stirring often until thickened. Stir in walnuts. Remove from heat and let cool, about 10 minutes.
• Spoon 1 teaspoon of the date mixture into the center of each round on the baking sheet. Cut a cross in the middle of the remaining rounds. Place over date mixture; press down on the edges of the dough to seal.
• Bake in the preheated oven until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

EXPLODING POTATO VOLCANO'S

Steps:

• 1. The Potato Volcano: 1 piece thick cut bacon, cooked and crumbed *per Volcano* 1/8 cup shredded Gruyere Cheese *per Volcano* Gruyere Mornay Sauce 1 tablespoon butter 1 tablespoon flour 1 cup buttermilk 1 cup shredded Gruyere 1/2 teaspoon salt Directions for the Gruyere Mornay Sauce: 1) Melt butter in a sauce pan over medium-low heat. 2) Whisk in the flour and cook until golden and nutty. 3) Gradually whisk in the buttermilk. 4) Whisking constantly, add shredded Gruyere. 5) Whisk until Gruyere is melted and sauce is smooth. 6) Season to taste with salt. NOTE: Makes about 1 1/4 cups Mornay Sauce.
• 2. Caramelized Onions 3 medium brown onions, thinly sliced 1 teaspoon vegetable oil Directions for Caramelized Onions: 1) Peel and slice onions. 2) Heat oiled skillet to medium and fry onions on medium for 5 minutes without moving them. 3) Turn the heat down to medium-low and continue cooking and stirring for another 20 minutes, until onions are caramel in color, softened and fragrant. NOTE: Makes about 1 1/2 cups caramelized onions.
• 3. Buttermilk Potato Pavé Ingredients 1 cup buttermilk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 pounds Idaho Russet potatoes 4 tablespoons butter, cut into 1/2-inch cubes 1 tablespoon Canola oil 2 cloves garlic, lightly crushed fresh chives or fresh parsley (optional) NOTES: Enjoy this as a scalloped potato or pave. Directions for Buttermilk Potato Pavé: 1) Preheat oven to 350(F). 2) Pour buttermilk into a large bowl. 3) Season buttermilk with salt and pepper. 4) Peel potatoes and slice into disks. 5) Soak disks in buttermilk. 6) In a parchment or wax paper-lined loaf pan, layer potatoes with butter pieces. 7) Pour any remaining buttermilk mixture over top of potatoes. 8) Wrap potatoes and cover with aluminum foil. 9) Bake in a preheated 350(F) oven for 2 hours or until soft all the way through. 10) Cool potatoes to room temperature and place a weighted loaf pan on top of potatoes to compress. 11) "Pop" the potatoes from the pan and remove the paper. Cut and trim the potatoes into one inch cubes. 12) Place a crushed garlic clove in the center of a skillet and fry the cubes in canola oil over medium heat just until the outsides are golden and the center is warmed through. 13) Garnish with chopped fresh chives or parsley. 14) Share and enjoy.
• 4. White Bread 1 1/2 cups water 2 teaspoons active dry yeast 1 tablespoon vegetable oil 1 teaspoon light brown sugar 2 teaspoons salt 3-4 cups all-purpose flour Recipe makes enough dough for 10-12, 4 ounce portions of dough. Directions for White Bread Dough: 1) Dissolve sugar in warm water, about 130(F) in bowl of electric mixer. 2) Sprinkle yeast on top of water. Wait for yeast to "bloom," 2-5 minutes. 3) With dough hook attached, begin adding flour one cup at a time to form dough. 4) Add oil and season with salt. 5) Knead into a ball and cover. 6) Allow to rise for 2 hours, until doubled in size. 7) Punch down and allow to rise for two hours more, until doubled to tripled in size. 8) Portion into 4 ounce balls and allow to rise a final time before rolling. NOTE: Makes about 2 pounds white bread dough. Directions for Assembling The Potato Volcano: 1) Preheat oven to 350(F). 2) On a floured board, roll out dough into a circle. 3) Top each each dough circle with 1/8 cup of shredded Gruyere. 4) Crumble piece of cooked bacon on top of Gruyere. 5) Top bacon with 2-3 tablespoons caramelized onions. 6) Place a crisp square of Buttermilk Potato Pavé on top. 7) Wrap the entire package up tucking and pinching as you go. 8) Place the Volcanoes on the baking sheet, seam side down. 9) Cut a small "X" on the top to make the volcano hole. 10) Whisk egg and brush egg onto Volcanoes. 11) Top each Volcano with the remaining Gruyere. 12) Bake in a 350(F) oven for 45-55 minutes, until golden brown and bubbling. 13) Pipe Mornay sauce into the Volcanoes through the "X", allowing some overflow. 14) Share and enjoy. .

VOLCANO PUNCH RECIPE - (5/5)

Steps:

• Combine pineapple juice and limeade. Just before serving, stir in gingerale and add scoops of ice cream