Anderson Erickson
1 of 2
http://aedairy.devwebware.com/recipe-print.cfm?RecipeID=2a234768-c...
AE Egg Nog Cake INGREDIENTS Ingredients 1/2 cup butter, softened 1 cup sugar, divided 2 eggs, separated 3/4 cup AE Orange Juice 1 1/2 tsp. grated orange peel 1 tsp. vanilla extract 2 cups sifted cake flour 2 tsp. baking powder 1/2 tsp. ground nutmeg 1/4 tsp. baking soda 1/4 tsp. salt Egg Nog Filling 5 T. flour 1 1/4 cups AE Egg Nog 1 cup butter, softened 3/4 cup sugar 1 tsp. vanilla 1/4 tsp. ground nutmeg Chocolate Frosting 2 oz. chocolate, melted 2/3 cup powdered sugar 1/4 tsp. cinnamon 1/8 tsp. nutmeg 3 T. butter, softened 2 T. AE Whipping Cream 2 to 3 T. hot water
DIRECTIONS Cream butter and 3/4 cup sugar. Add egg yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla. Combine dry ingredients, add to creamed mixture alternately with juice mixture, beating well. In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter. Line two greased 9-inch round cake pans with waxed paper; grease paper. Pour batter into pans. Bake at 350 degrees for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper; cool.
11/5/2008 8:20 AM
Anderson Erickson
2 of 2
http://aedairy.devwebware.com/recipe-print.cfm?RecipeID=2a234768-c...
For filling, combine flour and a small amount of AE Egg Nog in a pan; stir until smooth. Stir in remaining Egg Nog; bring to a boil, stirring constantly. Cook and stir 2 minutes. Cool completely. Cream butter and sugar; add vanilla and nutmeg. Gradually beat in Egg Nog mixture. For frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly. Cut cakes in half horizontally; spread filling on three layers. Stack with plain layer on top; frost the top.
Makes Makes 8 servings
AE Chocolate Milk Mousse INGREDIENTS 1/3 c. sugar 3 T. cornstarch 1 c. AE Chocolate Milk 1/2 c. water 1 3/4 package of semi-sweet chocolate chips 1 egg yolk, beaten 1 t. vanilla extract 3/4 c. AE Heavy Whipping Cream, whipped 1/2 c. AE Heavy Whipping Cream, whipped (for topping)
DIRECTIONS 1. Stir together sugar and cornstarch in a medium saucepan. Add milk and water. Cook over medium-high heat until just boiling. Stir a small amount of warm mixture into egg yolk (so the eggs won’t cook when added). Add to saucepan. Boil gently for 1 minute, stirring constantly. Remove from heat. 2. Add chocolate chips and vanilla to hot mixture. Stir until chocolate is melted. Transfer to a small metal bowl. Set the metal bowl in a ice bath and beat on high speed of mixture until cool. Fold in 3/4 c. whipped cream. Spoon in 8 dessert dishes. 3. Cover with plastic wrap and refrigerate (up to 2 days). Top with whipped cream and strawberries to serve. Makes 8 servings
11/5/2008 8:20 AM