Recipes and daily menus from the CCGS Jean Goodwill
This is a fairly basic cream cheese icing except for the brown sugar. 250 ml Cream Cheese 4 oz Butter 1 tbsp caramel sauce 1 cup Brown Sugar 2 cups Icing Sugar 1/4 cup Plain Yogurt Beat the cream cheese and butter until smooth. Spoon …
This is something I have seen mentioned in several places. It sounded Odd, but I was intrigued. After trying it, I was very surprised. The first time, we tried it plain over strawberries. It was a hit. 500 ml Cottage Cheese 2 oz Honey 1 …
This makes a cake into a simmering showpiece. It is easy, but looks very impressive. The picture is my first attempt, so it isn’t as good as I would like it, but for a first attempt, I was happy.
Mirror Glaze
1 filled and smoothly frosted 8- or 9-inch cake
3 envelopes powdered gelatine
1 cup water, divided
1 ½ cups granulated sugar
10 oz. sweetened condensed milk
12 oz. white chocolate, chopped
2 oz whipping cream
Food colouring in 3 to 4 contrasting colours
Place the smoothly frosted cake in the freezer until very cold and firm, at least 2 hours. Meanwhile, set up your glazing station by placing a wire rack over a rimmed sheet pan. Set aside.
Sprinkle the gelatine into a small bowl and stir in half of the water, ½ cup. Set aside for 5 to 10 minutes for gelatin to bloom. Meanwhile, stir together the remaining ½ cup water, sugar and condensed milk in a saucepan. Bring to a simmer over medium heat. Once the mixture is hot, remove from the heat and whisk in the bloomed gelatine until it melts.
Place the chopped white chocolate and whipping cream in a large, heat-safe bowl. Pour the milk and gelatine mixture over the top of the chocolate. Gently stir until the chocolate melts. Use an immersion blender to make sure the mixture is completely smooth. Keep the device submerged in the glaze to prevent air bubbles. Strain the mixture back into the saucepan using a fine-mesh sieve to make sure the glaze is smooth and to remove any air bubbles.
Divide the mixture into 3 to 4 bowls. Add a few drops of different gel food colouring to each and gently stir until the desired colours are achieved. There is no need to divided the colours evenly – create a larger base colour with a few smaller portions of accent colours.
Add the base colour to a spouted cup or large measuring cup. Pour in the remaining colours and gently stir a little (stirring too much will muddle the colours together). Allow the mirror glaze to cool below 92F when tested with a candy thermometre – pouring the glaze at the correct temperature is crucial to the cake’s success. If the glaze drops below 92 F, gently reheat in the microwave, 10 seconds at a time, and stir until the correct temperature.
As the glaze cools, place the chilled cake on the wire rack. Once the glaze hits 92 F, pour it over the top of the prepared cake. Starting in the centre, swirl the glaze around the cake. Make sure the glaze pours over each side of the cake as well. Immediately pop any obvious air bubbles with a toothpick. Allow the glaze to set for about 20 minutes before serving (the chilled cake with help the glaze set quickly). Cut the cake with a sharp knife and clean it between slices, and then serve
Lemon Meringue Torte A Torte is dessert made of several layers held together with whipped creams or buttercream icing. This cake is made from several components, baked at different times then put together when cooled, The mousse is very lemony and sharp to offset the …
I found this in one of my books, it was hand written and blurry, as most of my recipes tend to be. Just ingredients, no method, temperature, or baking time. I believe I got this while I was working in Antigonish, but I can’t be …
This is one of my go to recipes. It is good when it is too hot to bake, or the oven is full or not working. It is easy and people like them. I will frequently double the recipe, split it in 2 portions and make balls from 1 half and place the other half in a pan, cover with the remaining chocolate and make squares. They freeze well. If you are going to make squares to freeze cover the bottom of your pan with plastic wrap. It will be much easier to get the peanut butter squares out of the pan.
Crispy Peanut Butter Balls
2 cups crunchy peanut butter (1 500ml jar)
2 1/2 cups icing (confectioner’s) sugar
2 1/2 cups crisp rice cereal
1/4 cup butter melted
Chocolate
8 oz semisweet chocolate
1 Tbsp.shortening
Direction
Mix peanut butter, icing sugar, rice cereal, butter. When everything is mixed well, form into 1 inch balls. Place in refrigerator
Melt chocolate and shortening over low heat. Stir often.
Dip peanut butter balls in the chocolate.
When they are dipped , place them in cupcake liners it makes them easier to pick up later.
This is a light and not an overly sweet dessert. WHITE CHOCOLATE YOGURT MOUSSE 8 oz white chocolate 8 oz plain yogurt 8 oz whipping cream Directions Melt white chocolate over a double boiler. When melted remove from the heat and stir in the yogurt …
Apple crisp or apple crumble is a staple dessert in many homes. It is easy to do and delicious. If you want to make extra crumble, you can use what you need and place the rest in a bag or container and freeze the rest …
This was always a staple in our house. My father is almost 90 and he still makes them. A couple tips,(1) do not roll the cloth into the cake. (2.) if you are using a smaller baking sheet or making multiples of the recipe do not spread the batter too thick. If it is too thick it will crack when you roll it. (3) roll the cake as soon as possible, rolling while warm makes it easier to roll without cracking.
Jelly Roll
3 eggs
1 cup of sugar
3 oz cold water
1 cup of flour
1 +1/2 tsp baking powder
1/4 tsp salt
12 oz strawberry jam. (or your favorite jam or jelly)
Directions
Beat sugar and eggs until fluffy.
Stir in the water
Mix the flour, salt and baking powder together and fold in to the eggs.
Preheat the oven to 375 F
Line a baking sheet with parchment. Grease with shortening or spray well with cooking spray.
Spread the batter evenly over the sheet.
Bake for 10 minutes
While the batter is cooking, wet a large kitchen cloth and wring it out well. It should be damp, not wet.
Spread the cloth out on the counter and cover evenly with sugar.
When the cake is done, remove from the oven and flip directly on to the sugar coated cloth.
Spread with the jam or jelly of your choice. Do not spread too thickly as it will just squeeze out as you roll.
Using the cloth as support, gently roll the cake, when fully rolled. let set until cooled.
My mother called this one “Tory Pudding with Liberal Sauce”. It has a brown sugar butter sauce with a raisin dumpling. Cottage Pudding Step 1 1 cup brown sugar 2 cups boiling water 1 tbsp butter Place in a buttered Dutch oven. Step 2 1 …
This is portioned for individual servings, but if you double the recipe you can do it in a small casserole dish. Brownie Pudding Cake 5 ml Instant coffee powder (optional) 240 ml + 15 ml boiling water 180 all purpose flour 120 ml cocoa 80 …
These individual serving cakes were all the rage a few years ago, but you don’t see recipes for these cakes very often any more. They are a good option if you want a dessert that you can prep ahead of time, then finish at the last minute for a warm freshly prepared dessert.
Molten Chocolate Cake
8 oz semi-sweet chocolate
6 tblsp butter
1/4 cup cocoa
1/4 cup flour
1cup fine diced pears (drained)
4 egg whites
4 tblsp brown sugar
Directions
This the classic crepe recipe, the final step with the cognac is flashy if you are having a dinner party and want to show off, but I usually just skip that step and drink the cognac CREPES SUZETTE 1/2 Basic Crepes Mixture 1/2 cup butter …
My base cheesecake recipe is very simple. Cream cheese, egg yolks and sugar. Everything additional is there for flavor. The secret is to beat the cream cheese until it is very smooth and and very well combined. A low heat will set the cake almost …
