Chile-Garlic Roasted Sweet Potatoes

• 4 tsp olive oil
• 1 T chile-garlic sauce (see note)
• 1 T soy sauce
• 1/8 tsp white pepper
• 1 1/2 lb. sweet potatoes, scrubbed, cut into 1-inch wedges or pieces

Position rack in lower third of oven, preheat to 400 F. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. Spread the sweet potatoes evenly on a rimmed baking sheet. Roast, stirring frequently , until potatoes are tender and browned, 20-25 minutes.

        Note: Chili-garlic sauce (like Sambal Oelek) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian  section of large supermarkets and will keep for up to 1 year in the fridge.

Carrot Cake

• 3 sticks butter
• 1 3/4 c. sugar
• 2 c. flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla
• 3 1/2 c. grated carrots 
• 1 c. chopped walnuts

Preheat oven to 350 F.
Grease 3 (9 inch) cake pans. In a large bowl, cream butter and sugar. Sift dry ingredients.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add vanilla and mix. Add carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the pans and bake until set and a toothpick comes out clean, 25-30 minutes. Remove cakes and let cool in pans for 10 minutes then turn out and coll completely. Top with cream cheese frosting and enjoy.

       recipe by Emeril Lagasse

Sour Cream Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 3/4 cup sour cream
• 1/4 cup shortening
• 1 cup sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla
• 2 eggs
• 4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350 F. Grease two 9-inch pans. Beat all ingredients in large bowl in medium speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, turn out and allow to cool completely.

Sour Cream Frosting

• 3/4 cup sour cream
• 1/2 cup butter
• 3 oz. unsweetened chocolate, melted and cooled
• 2 tsp vanilla
• 2 cup powdered sugar (you may want more or less so be cautions in adding a lot at time)

Mix sour cream, butter, chocolate, vanilla. Stir n powdered sugar; beat just until frosting is smooth and spreading consistency.

Cream Cheese Frosting

• 10 oz. cream cheese
• 1/2 cup powdered sugar
• 2 tbls butter 5 tbls heavy cream (or coconut cream)
• Vanilla

Cream all the ingredients except the cream until light and fluffy. Add the cream slowly, beat till well incorporated. Keep at room temp. until ready to use, max of a few hours. NOTE add sugar a bit at a time tasting frequently till sweet enough.

Lemon Crunch Cake

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs, beaten
• Zest of 1 lemon
• 1 1/2 cup self-raising flour, sifted
• 1/4 cup milk
• Juice of 1 lemon
• 1/2 cup sugar

Heat oven to 350 F. Grease and 8 x 8 pan. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon zest. Fold in flour, alternately with milk. Pour batter into prepared pan and level surface with a metal spatula. Bake about 30 minutes until well-risen and pale golden. While cake is baking, make topping. In a bowl, mix together lemon juice and sugar. Spoon sauce over hot cake. Leave cake in pan until completely cold, then turn out and cut into squares.

Chocolate Mayonnaise Cake

• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 eggs
• 1 tsp vanilla
• 1 cup mayonnaise
• 4 oz. unsweetened chocolate
• 1 1/3 cups water
• 1 2/3 cups sugar
• 1/2 tsp salt
• 1/8 tsp cinnamon

Heat oven to 350 degrees F. In double boiler, melt chocolate. Add mayonnaise and water to chocolate over medium heat. When smooth, cut heat. Fluff eggs and add sugar. Add chocolate mixture. Mix in dry ingredients and pour into greased 9 x 13 pan. Bake for 40-45 minutes.

Lemon Tart

Lemon Tart

• one 9-inch pre-baked tart shell
• 1/2 cup lemon juice 
• zest of 1 lemon
• 1/2 cup sugar
• 6 T. butter, cut into bits
• 2 large egg yolks
• 2 large eggs

 Preheat oven to 350 F
In a medium non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. In a small bowl, beat together the eggs and the yolks. When the butter is melted, temper in the eggs and cook until thickened and begins to bubble around the edges. Pour the lemon curd into the pre-baked tart shell. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd. Remove from the oven and let cool before slicing. If desired serve with whipped cream.

Pecan Pie

• 1 cup dark brown sugar
• 2/3 cup Lyle's Golden Syrup
• 1 tbls Frangelica
• 4 tbls butter
• 3 eggs
• 1/4 cup cream
• 1/4 tsp salt
• 1 1/2-2 cups pecans, toasted and coarsely chopped

 Heat oven to 350 degrees F and place rack in the bottom third of the oven. Toast pecans for 8 minutes until lightly browned and fragrant, Allow to cool, then chop coarsely. 

In a large saucepan, heat the brown sugar, syrup, liqueur and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs, Beat the eggs, salt and cream into the cooled syrup mixture. Remove the chilled pastry crust from the fridge and distribute the chopped pecans. Pour the filling over the nuts.

Bake for about 45 minutes until filling is just set. A toothpick inserted into the center of the pie should come out clean.

Tiramisu

• 1/2 cup strong coffee
• 1 1/2 tsp sugar
• 1/2 tbls Frangelica
• 1/2 tbls Creme de Caoco 
• Combine in a flat, shallow dish.

• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 1/2 tbls sugar
• 1 tsp vanilla
• Add all ingredients to mixing bowl and beat to soft peaks.

Ladyfingers

• 1/2 c. flour
• 1 1/2 T. cornstarch
• 3 eggs, separated
• 5 T. sugar
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla
• powdered sugar

Beat egg yolks with 2 T. sugar until thick and very pale. Beat in vanilla. Sift flour and cornstarch together ocer mixtur, but do not fold in yet. I second bowl, whip whites until foamy; add cream of tartar. Slowly add remaining sugar. Beat to stiff peaks. Fold whites into flour mixture in three batches, just until incorporated. Pipe into 3 inch long strips, one inch apart, on papered sheet pan. Dust with powdered sugar. Bake 8-10 minutes until firm and spongy, but not brown. DO NOT ALLOW LADY FINGERS TO BROWN.

To assemble
Dip ladyfingers briefly into coffee mixture and pace in the bottom of the serving vessel. Spread a layer of cheese mixture over this. Top with semi sweet chocolate bits. Repeat. If desired, dust with cocoa powder before serving.