GAY TAINING

SWEETS FOR THE SWEET

Summer is now in full swing, vacations either taken or still planned, family reunions abundantly active and the back yard BBQ’s to numerous to remember which ones you have been to or which ones are yet to come. As guests, we are often asked to bring desserts, which by now, all your friends have had your drunken watermelon a few times and you are ready to surprise them with something different. My aunt was good at organizing herself and for years had a list of desserts she would take to summer functions, she would have a list for June, July, and August and had about ten dessert ideas on each list. When she was invited to a function, she would take the list for that month and make something off of it, she rarely was accused of making the same thing all the time but would on occasion, take something extra that several people would ask her to bring because it would be their favorite. My aunt was some what of what I call a recipe hoarder and would seldom give a recipe out to anyone, but below are a few desserts I remember her making and with practice, I think they are pretty close to hers. So I dedicate this article to My aunt Irene who has passed on but never forgotten.

2 1/2 cup(s) all-purpose flour

1 tablespoon(s) baking powder

1/2 teaspoon(s) baking soda

1/2 teaspoon(s) salt

1/3 cup(s) sugar

1 tablespoon(s) sugar

1/2 cup(s) (1 stick) cold butter, cut up

1 large egg, separated

1 cup(s) buttermilk

Sugared Strawberries

2 1/2 pound(s) (8 cups) strawberries

2 tablespoon(s) sugar

Whipped Cream

1 cup(s) heavy cream, substitute whipping cream

2 tablespoon(s) sugar

1 teaspoon(s) vanilla extract

Prepare Shortcakes: Preheat oven to 425 degrees F. In bowl, combine flour, baking powder, baking soda, salt, and 1/3 cup sugar. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With fork, beat egg yolk with buttermilk; stir into flour mixture just until dough leaves side of bowl. On floured surface, with floured hands, knead dough 6 to 8 times to combine; pat to 3/4-inch thickness With floured 3-inch biscuit cutter, cut out shortcakes; place 1 inch apart on ungreased large cookie sheet. Press trimmings together; cut to make 8 biscuits in all. With fork, beat egg white. With pastry brush, glaze tops of shortcakes with egg white; sprinkle with remaining sugar. Bake 15 to 20 minutes or until golden. Cool on wire rack.

Prepare Sugared Strawberries: Hull strawberries, then slice. In large bowl, stir strawberries, sugar, and 1 tablespoon water. Let stand 15 minutes or refrigerate up to 4 hours.

Prepare Whipped Cream: In medium bowl, beat cream, sugar, and vanilla until stiff peaks form. Split each shortcake. Place bottom halves on 8 plates. Layer berries and cream over shortcake bottoms; replace tops. Dollop with cream and berries.

CHOCOLATE MALT CAKE

/2 cup butter, softened
1 cup sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp malted milk powder
1/2 tsp salt
1/2 cup chocolate syrup

1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp malted milk powder

1 cup semisweet chocolate morsels
1/4 cup butter
1 1/2 cups chopped malted milk balls

Preheat oven to 350 degrees. Spray a 13 x 9-inch pan with nonstick cooking spray and set aside. Beat 1/2 cup butter at medium speed of electric mixer until creamy; add 1 cup sugar, beating well. Add eggs and vanilla to the mixture and continue beating well. Combine flour, 2 tablespoons malted milk powder, and salt; add to the butter mixture, beating well. Stir in the chocolate syrup. Pour batter into the prepared pan. Bake at 350 degrees for 28 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Beat 1/2 cup butter at medium speed until creamy. Add the powdered sugar and 1 teaspoon malted milk powder to the butter; beat until smooth. (Add a little milk if you need to thin to spreading consistency. Spread frosting over the cooled cake.

Combine the chocolate morsels and 1/4 cup butter in a small saucepan; cook over low heat until chocolate and butter melt, stirring almost constantly. Cool for 5 minutes; spread over frosted cake. Sprinkle with chopped malted milk balls, pressing gently into frosting and glaze. Cover and chill cake 1 hour before serving.

1 envelope unflavored gelatin

1/4 cup sweet liqueur, such as Chambord or Triple Sec

1 cup fat-free milk

3/4 cup sugar, divided

2 large eggs

4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces

4 large egg whites

Large pinch of salt

Individual disposible clear cups (dessert size) or one nice clear serving bowl

Sprinkle the gelatin on the liqueur in a small bowl and set aside.

Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.

Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat, then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don't let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture.

Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature.

To make the meringue, half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn't boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn't have to come all the way down to room temperature) and increased in volume.

Fold the meringue into the chocolate mixture.

Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.

Jbaumrn@yahoo.com