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Full Online Book HomeLearning KitchenDesserts - Cocoa Banana Cream Shortcake
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Desserts - Cocoa Banana Cream Shortcake Post by :Dan_Schulz Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3192

Click below to download : Desserts - Cocoa Banana Cream Shortcake (Format : PDF)

Desserts - Cocoa Banana Cream Shortcake

3/4 c. sugar
6 Tbsp. cornstarch
1/2 tsp. salt
2 c. milk, scalded
2 eggs, slightly beaten
2 Tbsp. butter
1/2 tsp. vanilla
2 to 3 bananas

1/2 c. sifted flour
1/4 c. cocoa
3/4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. water
1/2 tsp. vanilla
3 eggs, separated
3/4 c. sugar

Filling: Mix sugar, cornstarch and salt. Gradually add milk and cook in a double boiler until thick. Add small amount of hot mixture to beaten eggs, mix well and return to the remaining hot mixture. Cook, covered over boiling water for about 15 minutes, stirring occasionally. Remove from heat, stir in butter and vanilla. Let cool.

Cake: Sift flour with cocoa, baking powder and salt. Add water and vanilla to egg yolks and beat until thick, adding half of the sugar while beating. Beat egg whites until stiff; add remaining sugar gradually and continue beating until all is added.

Fold yolk mixture into stiffly beaten whites, then fold in flour mixture lightly but thoroughly. Spread in a baking sheet lined with waxed paper in the bottom, and bake at 375 degrees for about 12 minutes. Loosen edges and turn out on a cake rack.
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4 cups sifted all purpose flour 2 teaspoons salt 1 cup shortening 2 slightly beaten eggs (reserve one tablespoon) 3/4 cup sugar 1 cup sour cream 2 teaspoons baking soda 2 teaspoons vanilla Filling:1/2 cup firmly packed brown sugar1/4 cup granulated sugar3 tablespoons cornstarch1 (1 pound 14 ounce) can crushed pineapple3/4 cup chopped pecansSift together the flour and salt into large mixing bowl. Cut in 1 cup shortening until particles are fine. Combine beaten eggs (reserve one tablespoon), sugar, sour cream, soda and the vanilla. Add to flour mixture and mix well. Knead on lightly floured surface 8 to

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Serves 6 3 large cooking apples (about 1 1/4 pounds), such as Jonagold or Granny Smith, peeled and halved 3/4 cup sugar 2 tablespoons unsalted butter 4 (three-inch) sprigs fresh rosemary Sour Cream Shortcake Biscuits (recipe follows) 6 tablespoons heavy cream Vanilla Ice Cream Heat oven to 375°. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends. Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to melt, stir with a wooden spoon. It will form big