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Tag Archive | "“Perfect One-Dish Dinners”"

Make This Sponge Cake Your Own


Whip the batter for a long time to make your cake fluffier.

Here’s a great recipe from Pam Anderson’s “Perfect One-Dish Dinners” (Houghton Mifflin, $32) in which you can let your creativity run wild. Who wouldn’t like a spongy cake with raspberry filling and a sprinkling of powdered sugar on top? But why stop there? When I tested the recipe, I used a jar of homemade peach-pineapple preserves that friends had made, and it provided just as good a filling. Instead of sprinkling the top with powdered sugar, though, I added a citrus glaze made with powdered sugar and citrus-infused vodka. A chocolate drizzle with that raspberry filling would work. Nutella instead of jam would work. Add crushed hazelnuts to the raspberry jam would work. The possibilities are endless.

“Although not ‘technically’ instant, this simple from-scratch cake — the recipe courtesy of my son-in-law’s grandmother — is utter perfection,” Anderson writes. “If you want to substitute all-purpose flour for the self-rising flour, whisk 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into the flour.”

Nanny’s Victoria Sponge

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 1/2 cups self-rising flour
1 teaspoon vanilla
1/2 cup seedless raspberry jam
Powdered sugar, for sprinkling

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 8-inch round cake pans.

Nanny's Victoria Sponge with a glaze.

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy, at least 5 minutes. Alternately add eggs and flour in thirds, beating until each is thoroughly incorporated before adding the next third. Beat in 1 tablespoon warm water and vanilla. Divide batter between prepared pans.

Bake until golden brown, about 20 minutes. Remove from oven, let stand for a couple of minutes, then turn out onto a wire rack to cool to room temperature. Spread top of one cake with jam and top with remaining cake. Dust with powdered sugar, slice and serve.

Makes 8 servings.

From “Perfect One-Dish Dinners” by Pam Anderson

 

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Make Your Own Ice Cream Sandwiches


Chocolate-Hazelnut Ice Cream Sandwich

From the moment I cracked open a copy of Pam Anderson’s “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers” (Houghton Mifflin Harcourt, $32), I started a list of ingredients I needed to pick up in order to make dish after dish. At the top of the list was her recipe for Chocolate-Hazelnut Ice Cream Sandwiches.

These go together quickly, largely because they are a mix of store-bought ingredients. Take a chocolate cookie, a pint of chocolate ice cream, Nutella and some roasted hazelnuts and you are all set.

That is, if you can find the ingredients.

Anderson recommends Nabisco Famous chocolate wafers, but the store didn’t have them. Instead, I bought a package of chocolate chocolate chip cookies from the bakery. I only had a little Nocciolata, a chocolate-hazelnut spread that I prefer to Nutella (it can be found at www.GauchoGourmet.com), enough to make one sandwich. Then I started to use peanut butter and jellies, especially raspberry and apricot. Toasted almonds, pine nuts and pecans work as well as hazelnuts, too.

In other words, make these sensational summer treats any way you like them. A lemon cookie with lemon curd and vanilla ice cream plus some candy sprinkles would definitely be welcome in 90-degree heat. So would a sugar cookie with strawberry ice cream and almonds on the side.

Just remember what Anderson says, “The cookie should not be too thick, too hard, or too brittle. Sandwiches can be double wrapped and frozen for up to 1 week.”

Chocolate-Hazelnut Ice Cream Sandwiches

1 cup chopped hazelnuts
1/3 cup chocolate-hazelnut spread (Nutella)
16 chocolate wafers, preferably Nabisco Famous
1 pint premium chocolate ice cream

Spread ice cream on the hazelnut-spread side of the cookie.

Heat oven to 350 degrees. Place nuts in a shallow baking pan large enough to hold them in a single layer; bake until fragrant and golden, 10 to 12  minutes. Cool to room temperature.

Meanwhile, smear a portion of hazelnut spread over one side of each wafer; set aside. Scoop 8 ice cream balls, a scant 3 tablespoons in size, and set on baking sheet in freezer until ready to assemble.

To assemble, set an ice cream ball on the hazelnut-spread side of each of 8 cookies; cap with remaining cookies, hazelnut-spread side down, and press to make a sandwich.

Roll sides of each ice cream sandwich in chopped hazelnuts. Double wrap in plastic and place in freezer until ready to serve.

Makes 8 servings.

From “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers” by Pam Anderson.

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