Caramel-orange Buche De Noel2 Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll
pan. Line with parchment. Butter and flour parchment. Coarsely grind
toasted almonds with flour in processor. Using electric mixer, beat
yolks with 5 tablespoons brown sugar in medium bowl until slowly
dissolving ribbons form when beaters are lifted. Stir in orange peel
and vanilla extract. Using clean dry beaters, beat whites with cream
of tartar and salt in large bowl until soft peaks form. Gradually add
remaining 5 tablespoons brown sugar and beat until stiff but not dry.
Fold whites into yolk mixture. Gently fold in almond mixture.
Spread batter evenly in prepared pan. Bake until toothpick inserted
into center comes out clean, about 30 minutes. Run small sharp knife
around pan sides if necessaryto loosen cake. Slide cake on parchment
onto rack. Cool.
Slide cake on parchment onto work surface. Loosen cake from parchment
using heavy large knife as aid. Sift powdered sugar over cake. Invert
onto cookie sheet. Sprinkle with powdered sugar and invert onto
another parchment sheet. Using electric mixer, beat butter in large
bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream
1/4 cup at a time, beating after each addition until just blended.
Spread half of buttercream over cake, leaving 1/2-inch border.
Starting at 1 long side, roll up cake jelly roll fashion. Arrange
seam side down on parchment. Set aside 1/2 cup buttercream; spread
remaining buttercream over cake. Cut 2 inches off each end of cake,
cutting on diagonal. Transfer cake to platter. Attach ends to top of
cake, forming branches. Spread reserved 1/2 cup buttercream over cake
ends and seams. Cover and refrigerate at least 1 hour to firm
buttercream. (Cake can be prepared 1 day ahead. Cover and
refrigerate. Let cake stand at room temperature 20 minutes before
serving.)
Arrange pine twigs on cake and on platter. Garnish with cranberries.
Uploaded 29 December 1991 by Lon Hall
Posted on Compuserve MM by Cathy Svitek
Title: CARAMEL-PECAN ROLLS
Categories: Breads, Rolls, Heritage
Yield: 24 Rolls
MMMMM-------------------BH&G HERITAGE COOKBOOK------------------------
3 1/2 c All-purpose flour (to 4 c)
1 pk Active dry yeast
1 c Milk
3/4 c Granulated sugar
1/4 c Shortening
1 ts Salt
2 Eggs
3 tb Butter, melted
1 ts Ground cinnamon
2/3 c Packed brown sugar
1/4 c Butter or margarine
2 tb Light corn syrup
1/2 c Chopped pecans
In large mixing bowl combine 2 cups flour and yeast. Heat and stir
milk, 1/4 cup granulated sugar, shortening, and salt just till warm
(115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high
speed. By hand, stir in enough of remaining flour to make a
moderately stiff dough. Knead on floured surface till smooth, 8 to 10
minutes. Shape into ball. Place in greased bowl; turn once. Cover;
let rise till double, 45 to 60 minutes.
Punch down; divide in half. Cover; let rest 10 minutes. Roll each
half to 12x8-inch rectangle. Brush with the melted butter. Combine
remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces. In saucepan mix brown sugar, 1/4 cup
butter, and corn syrup; cook and stir till butter melts. Distribute
mixture evenly in two 9 x 1 1/2-inch round baking pans. Top with
nuts. Place 12 rolls, cut side down, in each prepared pan. Cover; let
rise till double (about 30 minutes). Bake at 375 for 18 to 20
minutes. Cool 30 seconds; invert on rack and remove pans.
Source from luhu.jp
pan. Line with parchment. Butter and flour parchment. Coarsely grind
toasted almonds with flour in processor. Using electric mixer, beat
yolks with 5 tablespoons brown sugar in medium bowl until slowly
dissolving ribbons form when beaters are lifted. Stir in orange peel
and vanilla extract. Using clean dry beaters, beat whites with cream
of tartar and salt in large bowl until soft peaks form. Gradually add
remaining 5 tablespoons brown sugar and beat until stiff but not dry.
Fold whites into yolk mixture. Gently fold in almond mixture.
Spread batter evenly in prepared pan. Bake until toothpick inserted
into center comes out clean, about 30 minutes. Run small sharp knife
around pan sides if necessaryto loosen cake. Slide cake on parchment
onto rack. Cool.
Slide cake on parchment onto work surface. Loosen cake from parchment
using heavy large knife as aid. Sift powdered sugar over cake. Invert
onto cookie sheet. Sprinkle with powdered sugar and invert onto
another parchment sheet. Using electric mixer, beat butter in large
bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream
1/4 cup at a time, beating after each addition until just blended.
Spread half of buttercream over cake, leaving 1/2-inch border.
Starting at 1 long side, roll up cake jelly roll fashion. Arrange
seam side down on parchment. Set aside 1/2 cup buttercream; spread
remaining buttercream over cake. Cut 2 inches off each end of cake,
cutting on diagonal. Transfer cake to platter. Attach ends to top of
cake, forming branches. Spread reserved 1/2 cup buttercream over cake
ends and seams. Cover and refrigerate at least 1 hour to firm
buttercream. (Cake can be prepared 1 day ahead. Cover and
refrigerate. Let cake stand at room temperature 20 minutes before
serving.)
Arrange pine twigs on cake and on platter. Garnish with cranberries.
Uploaded 29 December 1991 by Lon Hall
Posted on Compuserve MM by Cathy Svitek
Title: CARAMEL-PECAN ROLLS
Categories: Breads, Rolls, Heritage
Yield: 24 Rolls
MMMMM-------------------BH&G HERITAGE COOKBOOK------------------------
3 1/2 c All-purpose flour (to 4 c)
1 pk Active dry yeast
1 c Milk
3/4 c Granulated sugar
1/4 c Shortening
1 ts Salt
2 Eggs
3 tb Butter, melted
1 ts Ground cinnamon
2/3 c Packed brown sugar
1/4 c Butter or margarine
2 tb Light corn syrup
1/2 c Chopped pecans
In large mixing bowl combine 2 cups flour and yeast. Heat and stir
milk, 1/4 cup granulated sugar, shortening, and salt just till warm
(115-120). Add to dry mixture in bowl; add eggs. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high
speed. By hand, stir in enough of remaining flour to make a
moderately stiff dough. Knead on floured surface till smooth, 8 to 10
minutes. Shape into ball. Place in greased bowl; turn once. Cover;
let rise till double, 45 to 60 minutes.
Punch down; divide in half. Cover; let rest 10 minutes. Roll each
half to 12x8-inch rectangle. Brush with the melted butter. Combine
remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces. In saucepan mix brown sugar, 1/4 cup
butter, and corn syrup; cook and stir till butter melts. Distribute
mixture evenly in two 9 x 1 1/2-inch round baking pans. Top with
nuts. Place 12 rolls, cut side down, in each prepared pan. Cover; let
rise till double (about 30 minutes). Bake at 375 for 18 to 20
minutes. Cool 30 seconds; invert on rack and remove pans.
Source from luhu.jp