Cake: 7 lg

Eggs; separated

1/2 ts Kosher salt

1 c Sugar

1/3 c Vegetable oil

1/4 c Frozen orange juice

-concentrate =thawed 3 tb Orange peel; grated

1/4 ts Fresh lemon juice

3/4 c Matzo cake meal

5 tb Potato starch

Glaze: 3/4 c Unsalted pareve margarine

1 1/2 lb Bittersweet; or semi-sweet

Chocolate; not unsweetened 1 c Frozen orange juice

Concentrate; thawed 3 tb Honey

Garnish: Nonpoinonous flowers; option Orange peel strips

Recipe by: Bon Appetit April/93

CAKE: Position rack in center of oven. Preheat to 350 degrees F. Line bottom of 10″ springform pan with foil; brush foil with oil. Cut cardboard into 9″ round and cover with foil. Using electric mixer, beat egg whites and salt in a large bowl until soft peaks form. Gradually add 1/2 c sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 c sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into mixture in two additions.

GLAZE: Melt margarine in a heavy large saucepan over low heat. Add chocolate and stir until melted and smooth, Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable; about two hours.

ASSEMBLY: Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down on foil-wrapped cardboard round. Spread 1 1/2 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes. Rewarm remaining chocolate glaze over low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour graze over cake coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Remove glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before serving>)

GARNISH: Cake with flowers and orange peel strips if desired.

From Cool Recipes

Marshmallow fondant is easy to make and pretty fun to use. You can cover cakes and cookies with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing with. Its cheaper to make your own fondant than it is to buy it pre-made plus the pre-made stuff tastes a bit like cardboard unless you are willing to pay for a very high end product.

All you need is:

1. Marshmallows – they can be big marshmallows or mini ones, either one works fine.
2. Icing sugar – You’ll be mixing the icing sugar into the marshmallows to make a dough so I usually make sure that I have an entire bag on hand.. but I rarely use the whole bag.
3. Food colouring
4. Flavoring oil – This is optional. If you don’t add this your fondant will be sweet and flavorless which works well if your got all the flavors your want in your cake already.

This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn’t have to add much flavoring oil.

I use gel colours to dye my fondant but regular food colouring will work too. You won’t be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.

I also had lemon oil and coconut flavoring on hand.. oh la la the value brand  (which still works fine).

Step One:

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you’re going to put flavoring oil in, add it now and add less water

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.

Step Two:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Step Three:

Add food colouring  to the melted marshmallows until you get the colour you want. Remember that you’re going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

Step Four:

Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar

If you add too much icing sugar the fondant will be very stiff and hard to roll out – knead in a little bit of butter.

Fondant with the icing sugar kneaded in.

Finished fondant!

For this batch of colours I made larger batches of lighter colours and then worked some extra gel colouring into the already made fondant to make smaller batches of darker colours. The dark purple and dark green were made from the a light pink and light green.

All you need to do is knead the gel colour in.. it takes a while to get it all mixed in which is why I only do it for smaller batches.

To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.

Now its ready to roll out and use to decorate your cakes and cookies!

our cakes and cookies!

Clockwork Lemon

Satisfying and robust in flavour, this vegetable-filled, all-in-one recipe needs only crusty bread and a beverage to complete the menu.

Preparation time: 30 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 2

Ingredients:

Cut zucchini in quarters lengthwise and cut into 1/2-inch pieces. Place zucchini, onion, garlic, and olive oil with seasonings in large, deep skillet and sautee; over MEDIUM heat until soft. Stir often. Add prepared sauce, mix well, and let simmer for 5 minutes. Stir in 1/2 cup chopped tomato and allow to heat thoroughly.

In a separate pot, cook pasta as directed on package. Drain well and place in large serving bowl. Add sauce and mix gently. Top with the reserved 1/2 cup chopped tomatoes and chopped herbs. Serve hot.

*Optional ingredients are not included in dietary analysis

Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.

From Fruits and Veggies More Matters

Our children don’t have a lunch program at their school. So, once a month, another lady and I volunteer to cook a hot meal for all 150 students. And, since the teachers don’t have a break in their schedules, twice a month we also make lunch for them—and sometimes prepare Milky Way Ice Cream for dessert! Every family has its traditions. We serve homemade ice cream for birthdays. I’m constantly looking for new recipes—that’s how I found this one.

Ingredients

• 16 ounces Milky Way candy bars
• 1 quart heavy whipping cream, divided
• 4 eggs
• 6 cups cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix

Directions

• In a large saucepan, melt candy bars with 2 cups cream. Beat eggs and remaining cream. Whisk into chocolate mixture. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
• Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold into chocolate mixture. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
• Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 3 quarts.

From tasteofhome

Very, very tasty recipe for Chocolate Eclair. Try it today!!

22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers,
divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch
baking dish coated with cooking spray. Combine 3 cups milk, pudding mix,
and cream cheese in a large bowl, and beat at low speed of a mixer 1
minute or until thick. Fold in whipped topping. Spread half of the
pudding mixture over graham crackers, and top with 7 1/2 graham cracker
sheets. Repeat the procedure with the remaining half of pudding mixture
and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, softened margarine, honey, and unsweetened
chocolate in a medium bowl, and beat well with a mixer. Gradually add
powdered sugar to milk mixture, and beat well. Spread chocolate glaze
over graham crackers. Cover dessert and tent with foil; chill 4 hours.
Yield:  18 servings

CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g,mono 1.5g,poly 1.3g);
IRON 1mg; CHOLESTEROL 3mg; CALCIUM 105mg; CARBOHYDRATE 41.5g; SODIUM
352mg; PROTEIN 5.4g; FIBER 0.8g

From Fun Cool Recipe