آدرس: شهرک غرب، بلوار شهیددادمان، پلی کلینیک سلامت و دیابت تابان، طبقه همکف
ایران .تهران .خیابان ولیعصر بالاترازپارک ساعی ساختمان صدف پلاک ۱۱۳۷ تلفن ۸۸۷۷۴۵۹۱
Mrs. Milman's Dark Chocolate Frosting
As seen on the Martha Stewart Show
My sister is a total chocoholic, especially for dark chocolate. I made this recipe for her recent birthday. This is a dark, fudgy frosting, and she loved it!
2 12 oz. packages of semi-sweet chocolate morsels
1 quart heavy cream
Using a medium saucepan, pour in the cream and morsels. Stir constantly for 30 minutes until chocolate is melted and mixture becomes thick.
Transfer into a wide metal bowl and refrigerate for two hours, stirring every 15 minutes. Frost cake immediately.
This recipe makes 6 cups, which is enough for a 3 layer cake.
Bunny Cake
2 8 inch layers of prepared cake mix, any flavor
2 containers prepared vanilla frosting
1 package flaked coconut
2 large marshmallows
2 pairs of pink stiff paper ears
jellybeans
Cut each layer in half across the middle. Frost the flat side of one half and top with flat side of the other half. Stand them up with the cut side down on a plate.
Frost the outside generously. Pat on the flaked coconut to cover all the frosting. Almost in the middle of the top insert the paper ears. Press in pink jelly beans for the eyes and nose; press on a marshmallow for the tail.
Color some coconut with a few drops of green food coloring for the grass. Sprinkle around the bunny on the plate and place some jellybeans in the grass.
No-Bake Layered Ice Cream Cake
(Taken from July 2007 Issue of Family Circle Magazine)
My granddaughter loves ice cream, so I chose to make this cake for her recent birthday.
15 chocolate and cream sandwich cookies (like Oreo)
1 tbsp. milk
8-9 ice cream sandwiches
3 flavors of ice cream, one pint of each flavor
1 container of frozen whipped topping, thawed
Coat bottom and side of a 10-inch round spring form pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
Unwrap 4 ice cream sandwiches at a time. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed paper lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
Remove all 3 flavors of ice cream from freezer and let soften for 15 minutes at room temperature. Transfer the ice cream, one flavor at a time, into a small bowl and stir until good spreading consistency but still firm. Remove the pan from the freezer and spread the three layers of ice cream, spreading each layer level. Top with thawed whipped topping, swirling top decoratively. Crush the remaining 3 sandwich cookies and sprinkle over the cake. Return to freezer; freeze overnight.
To serve, remove side of pan, then waxed paper. Place on a cake plate and cut into wedges. Yield: 12 servings
Tyna's Two Christmas Cakes in One
Jolly Santa Cake
Festive Christmas Tree Cake
These two cakes are a big hit with children and are fun to make and give as gifts. They are also a very popular and festive item to bring to a Christmas party.
2 Christmas tree cake pans
1 two-layer prepared cake recipe or cake mix, any flavor
1 recipe prepared Best Cream Frosting
green gel food coloring
red gel food coloring
1 drop each of red & yellow liquid food coloring
assorted Christmas sprinkles
assorted plain M & M candies
Using the Christmas tree cake pans, divide batter evenly between the two pans. Bake according to directions on box. Cool completely on a wire rack. Divide the frosting evenly into two bowls, setting one bowl aside. Use enough green gel food coloring to make a rich green color for the Festive Christmas Tree Cake. Frost the cake and spread frosting to look like tree boughs. Decorate with M & M candies and sprinkles; place in the refrigerator to set the frosting.
For the Jolly Santa Cake, using a sharp knife, trim off the tips of the side 'branches' and round off the tree trunk edges; then brush away any crumbs. Using the other bowl of frosting, frost the bottom 2/3 of the cake in white. Put about 1/4 cup of frosting into a small dish with the liquid food coloring for Santa's face.
Thinly spread face frosting into an elongated rectangle, using the photo as a guide. Again, using the photo as a guide, place 2 blue M & M's for his eyes, 1 red for his nose and 1 red for his mouth. Place about 3/4 cup of the frosting into a small bowl and dye it a bright red with the red gel food coloring.
Frost the top 1/3 of the cake with the red for Santa's hat. Place the remaining white frosting into a decorating bag with a star tip and pipe out his hair, eyebrows, mustache and beard. Pipe out a white border and a pompom for the top of his hat. Voila ... Two cakes in one! Enjoy!
Tyna’s Irish Creme Coffee Torte
2 cups freshly brewed Bewley's Gold Roast Instant Coffee, chilled
6 large egg yolks
2 cups sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup ground walnuts
6 stiffly beaten large egg whites
Orange Filling
Mocha Frosting
Oven 325
Beat yolks till light and fluffy. Gradually add sugar, beating till thick.
Sift together dry ingredients; add to yolks alternately with 1 cup of the chilled coffee, beating after each addition.
Add vanilla and nuts. Fold in stiffly beaten egg whites.
Bake in 3 paper-lined 9 x 1 1/2 inch round pans in slow oven (325) for 30 minutes or till done. Cool 10 minutes.
Remove from pans; cool completely.
Fill cake with Orange Filling; frost top with Coffee Frosting.
Orange Filling:
Cream 1 cup butter or margarine.
Add 2 cups sifted confectioners’ sugar; cream well. Beat in 2 tablespoons from the other cup of chilled coffee and 2 tablespoons orange juice.
Coffee Frosting: Mix 2 cups sifted confectioners’ sugar, 2 tablespoons chilled Irish creme coffee, 3 tablespoons butter, melted, and 1/2 teaspoon vanilla. Beat till frosting is of spreading consistency.
Irish Cream Coffee:
1 12-oz. wine glass, preheated 10 oz. Bewley's Gold Roast Instant Coffee
1-1/2 jigger Bailey's Original Irish Cream
1/4 c. heavy cream, whipped until stiff peaks form ground cinnamon (optional)
Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.
farhad zafari iran chef
Tyna’s Snow-Capped Lemon Fairy Cakes
4 Egg Yolks
2/3 Cup Sugar
1/2 Teaspoon Grated Lemon Peel
1 Tablespoon Lemon Juice
4 Egg Whites
2/3 Cups Sifted Cake Flour
1/4 Teaspoon Salt
2 12 Count Muffin Tins
24 Cupcakes Papers
1 Jar Chivers Lemon Curd
1/2 Cup Confectioner’s Sugar
Oven 375
Beat egg yolks till thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly.
Stir in lemon peel and juice. Beat egg whites till soft peaks form; gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Fill papers in bake cups half full. Bake at 375 for about 20 minutes. Remove cakes from tins and cool completely on a wire rack.
Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. Fill each cavity with about 1 teaspoon of lemon curd.
Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
farhad zafari iran chef
Mothers’ Christmas Plum Pudding
From the Kitchen of Tina Slevin
Coolabawn House - Mohill, Co. Leitrim
4 oz. all-purpose flour
4 oz. freshly made soft white bread crumbs
4 eggs
1/2 lb. butter
1/2 lb. sugar
12 oz. sultanas
12 oz. raisins
8 oz. currants
4 oz. citron (mixed peel)
1 lemon, juice & grated rind
2 rounded tsp. allspice
2 rounded tsp. nutmeg
1 c. plus 3 tbsp. Guinness stout
Melt margarine and add sugar.
In a separate bowl, beat eggs and add to fruit and breadcrumbs
. Allow the sugar to dissolve in the margarine
, but DO NOT BOIL
. Add all the fruit and the stout to melted margarine and sugar
. Combine the flour and spices, then add to the mixture and mix well.
Pour into a greased Pyrex bowl and steam for about 3 hours in a Bain
-marie or covered double boiler
. Carefully turn out onto a plate while the bowl is still warm
. Serve in wedges with the topping of your choice (ice cream
, whipped cream, hard sauce, brandy butter, drizzled icing, etc.).
farhad zafari iranchef
