What to serve for Christmas

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

I think that cheesecake or carrot cake are good choices.

--------------
Junior's Cheesecake Sponge Cake Layer Preheat oven to 350° Grease a 9 inch springform pan.

1/2 cup sifted cake flour 1 teaspoon baking powder pinch of salt 3 eggs, separated
2/3 cup sugar plus 2 tablespoons 1 teaspoon vanilla extract 3 drops lemon extract 3 tablespoons
melted butter
3/4 teaspoon cream of tarter

Sift the flour, baking powder and salt into a medium bowl and set aside. Beat egg yolks with an
electric mixer on high for 3 minutes. Gradually add the sugar and beat until the mixture is light
and lemon colored - about 5 more minutes. Beat in the vanilla and lemon extracts. Sift the flour
mixture over the beaten egg yolks and stir by hand until well blended. Then blend in the butter. In
a clean bowl with clean beaters, combine the egg whites and cream of tarter. Beat until foamy and
then gradually add the reserved 2 tablespoons of sugar. Continue beating until the egg whites form
stiff peaks. Combine about ¼ of the beaten egg whites with the flour mixture and mix until well
combined. Then gently fold in the remaining egg whites. Carefully spread the batter on the bottom of
the pan and bake for about 10 minutes or until the cake springs back when pressed with your finger.
Set aside to cool.

Cheesecake Layer (Plain) 4 8oz packages of cream cheese (not low fat) 1 2/3 cup sugar
4/4 cup cornstarch 1 tablespoon vanilla 2 eggs
5/4 cup heavy whipping cream

Preheat Oven to 350F Combined one package of cream cheese, 1/3 cup sugar, and the cornstarch in the
bowl of an electric mixer and beat on low speed until creamy, about 3 minutes. Add the remaining
cream cheese, one package at a time and beat until smooth. Increase the speed to high and add the
remaining sugar and eggs, one at a time. Beat thoroughly after each addition. Stop the mixer and
blend in the cream and vanilla by hand. Pour the batter over the baked cake in the springform pan.
Wrap the bottom of the pan with heavy duty foil. Set the foil lined pan in another slightly larger
pan. Pour enough boiling water into the outer pan to submerge 1 inch of the springform pan. Bake for
about 1 hour or until the center of the cake barely jiggles when it is shaken. Let the cake cool in
the oven for about an hour with the door ajar. Let the cake cool for another hour outside the oven
on a wire rack. Slide a knife between the cake and the pan and then release the sides of the pan.
Wrap with plastic film and chill in the refrigerator over night.

Pumpkin Cheesecake 1 recipe of sponge layer 1 recipe cheesecake layer

1 cup solid pack pumpkin 1 teaspoon cinnamon
6/4 teaspoon nutmeg
7/4 teaspoon cloves

Preheat the oven to 350° Mix the pumpkin with the spices and set aside. Make the cheesecake as
above. Beat in the spiced pumpkin mixture after the addition of the eggs. Mix in cream and bake as
directed above. Chocolate Marble Cheesecake 1 recipe sponge layer 1 recipe cheesecake
8/4 cup store bought fudge ice cream topping

Preheat the oven to 350F Prepare cheesecake. Pour half the batter over the sponge layer. Melt the
fudge ice cream topping in a double boiler or microwave. Combine with the remaining batter. Pour
over the plain batter and draw a table knife through the cake to create a marble patter. Bake as
directed above. Cover the pan with foil after about 45 minutes of baking to prevent over browning.

Apple Crumb Cheesecake 1 recipe of sponge layer 1 recipe of cheesecake layer

Apple layer
9/2 cup granulated sugar
10/2 cup light brown sugar, packed 2 tablespoons all purpose four 1 tablespoon cornstarch ½ teaspoon
cinnamon 1 ½ pounds [censored]-sweet apples 1 tablespoon fresh lemon juice

Crumb topping 1 cup all purpose flour
11/2 cup light brown sugar, packed
12/2 teaspoon ground cinnamon 6 tablespoons unsalted cold butter, cut into small pieces
13/4 cup shortening
14/4 teaspoon lemon extracts
15/3 cup sifted confectioner's sugar

Preheat the oven to 350F For the apples layer, mix the sugars, flour, cornstarch and cinnamon and
set aside Peel, core, and slice the apples 1/4 inch thick (you will need 4 cups of apples). Drizzle
with the lemon juice and toss with the sugar mixture. Spread about 2/3 of the apples over the baked
sponge layer. Spread the cheesecake batter over the apples. Starting about 2 inches from the edge of
the pan, push the remaining apples into the batter until they are almost completely submerged. Bake
as directed above in the water bath for about 1 1/4 hours or until the center barely jiggles when
you shake the pan, When top sets and starts to brown, (about 50 minutes) cover the pan with foil for
the remainder of the baking time. While the cake is baking prepare the crumb topping. Mix the flour,
brown sugar, and cinnamon together in a medium bowl. Work the butter and shortening into the mixture
with your fingers or a pastry blender until the mixture looks like coarse crumbs about the size of
small peas. Stir in the lemon extract. After the cake is completely cooled, top with the crumb
topping and sprinkle with the confectioner's sugar. Cover the cake with plastic wrap and refrigerate
it until serving time.

---------------------------------
Fantastic Pumpkin Carrot Cake

2 cups all-purpose flour (250 gm)

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. allspice

16/2 tsp. salt

17/4 cup milk (183 gm.)

18.5 tsp. lemon juice

1 tsp. vanilla

19.5 cups granulated sugar (300 gm)

20.25 cups Libby's Solid Pack Pumpkin (306 gm)

3 eggs (150 gm)

21/2 cup packed brown sugar (110 gm)

22/2 cup vegetable oil (109 gm)

1 cup (8-oz. can) crushed pineapple, drained (195 gm)

1 cup grated carrots (110 gm)

1 cup flaked coconut (74 gm)

1 cup raisins (145 gm)

23.25 cups chopped walnuts or pecans, divided (120 + 30 gm)

Combine flour, baking soda, cinnamon, allspice and

salt in small bowl.

Combine milk, lemon juice, and vanilla in a small bowl and set aside.

Beat granulated sugar, pumpkin, eggs, brown sugar

and vegetable oil until combined. Beat in pine-

apple, carrots, milk mixture until combined.

Gradually beat in flour mixture. Stir in

Coconut, raisins, and 1 cup nuts. Pour into 2 greased

9-inch round cake pans.

Bake in preheated 350F oven for 30 to 35

minutes or until wooden pick comes out clean.

Cool in pans on wire racks for 15 minutes.

Remove to racks to cool completely.

Cream Cheese Frosting:

1 8 oz. pkg. cream cheese, softened

1 3 oz. pkg. cream cheese, softened

24.5 cups powdered sugar

1 tsp. grated orange peel

2 Tsp. orange juice

1 tsp. vanilla

25/3 cup butter

remaining nuts to garnish.

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

To me, your menu cries out for chocolate, as in chocolate cake.

Jack Chomplit

On 12/15/2003 11:30 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

I suggest a "modified" white cake. Make a 2 or 3 layer cake. After assembly, but before frosting,
in the top layer, hollow out a design of your choice (snowflake, star, etc.) preferably one that
will look ok in a single color. (I get my "patterns" from magazines and "trace" around them with a
sharp knife.)

Then make up some Jell-O (yes, Jell-O) and put ice cubes in it to get it to a SEMI - GEL state. Fill
the cavity in the top layer and immediately put in the fridge for a couple of hours. Then bring it
out and frost the cake. I usually do a "ribbon" type thing around the designs I use (rabbit for
Easter, heart for Valentine's Day, turkey for Thanksgiving) and may use some of the frosting (or
halved strawberries or cherries) for details such as the eyes, nose, etc.

Keep refrigerated until about 5 minutes before serving.

A little work, but not as hard as it sounds.

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

(Vince Poroke) said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

PANFORTE Panforte — a cross between a cake and a candy — is a classic Italian Christmas treat.
It's a very dense, rich confection loaded with nuts, dried fruit, and spices (hence its name, which
means "strong bread"😉. This recipe yields much more than you'll need for the party, but it keeps so
well that you'll have delicious leftovers long after the holiday season. Active time: 40 min Start
to finish: 4 hr (includes cooling)

4 teaspoons unsweetened Dutch-process cocoa powder plus additional for dusting
2/3 cup all-purpose flour 1 teaspoon ground cinnamon
3/2 teaspoon ground ginger
4/8 teaspoon ground cloves
5/4 teaspoon salt

1 cup whole almonds, toasted 1 cup whole hazelnuts, toasted and loose skins rubbed off with a
kitchen towel 1 cup soft pitted prunes (dried plums; 8 oz), quartered 1 cup soft dried figs
(preferably Mission; 8 oz), each cut into 6 pieces 1 cup soft raisins (8 oz)
6/4 cup sugar
7/3 cup honey

Special equipment: a 9-inch springform pan; parchment paper; a candy thermometer

Preheat oven to 300°F.

Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well
and dust with cocoa powder, knocking out excess.

Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts
and fruit.

Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar
is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes.

Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very
thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon.
Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake
in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.

Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper.
If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into
small pieces.

Cooks' note: • The flavors of panforte deepen over time — it's best made at least 1 week ahead
and chilled in a large sealed plastic bag. It can be made 1 month ahead and chilled, wrapped in
parchment and then kept in a sealed plastic bag.

Makes 1 (9-inch) cake.

December 2002 Gourmet Entertains
---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Quoted message said:

From: [email hidden] (Vince Poroke)

Quoted message said:

What cake should I serve?

Trifle

Ellen

Vince Poroke said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

Buche de Noel and fruitcake both spring to mind.

Bob

Vince Poroke said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

Fruitcake!!!!! (Just kidding...)

Somethin Zuppa Inglese trifle cream puffs/eclairs krumkake (that Norwegian stacked thing) cheesecake
cannoli Barb's Orgasmic Brownies topped with ice cream, fudge suace and whipped cream Got the
idea??? gloria p

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

To me, your menu cries out for chocolate, as in chocolate cake.

Jack Chomplit

This is about as intensely chocolate as you can get:

Chocolate Oblivion Truffle Torte

From The Cake Bible

Chocolate Oblivion Truffle Torte

1 pound (16 oz) bittersweet chocolate

1 cup (8 oz) unsalted butter

6 large eggs (1 1/4 liquid cups)

Preheat oven to 425F

Set a large metal bowl over a pot of hot, not simmering, water. The bottom

of bowl should not touch the water. Combine chocolate and butter in the

bowl and let stand, stirring occasional until smooth and melted (or melt in

microwave on high power in 15 second bursts stirring between bursts. Remove

from microwave before chocolate is completely melted and then stir until

fully melted)

In a large bowl over simmering water heat the eggs, stirring constantly to

prevent curdling until just warm to the touch. Remove from the heat and

beat with a stand mixer using a whisk until triple in volume and a soft peak

forms when the beater is raised, about 5 minutes. (If using a hand mixer,

beat over simmering water until the eggs are hot to the touch, about 5

minutes Remove from the heat and beat until cool.)

Using a large whip or rubber spatula fold half the eggs into the chocolate

mixture until almost incorporated. Fold the remaining eggs into the mixture

until just blended and no streaks remain. Finish by using a rubber spatula

to ensure that the heavier mixture at the bottom is incorporated. Scrape

into an 8 in. springform pan at least 2 1/2 inches high which has been

buttered and lined with buttered parchment or wax paper. Wrap the outside

of the pan with a double layer of heavy-duty foil. Set the pan into a

larger pan such as a roaster and surround it with 1 inch of very hot water.

Bake five minutes and then cover loosely with a piece of buttered foil.

Bake ten more minutes. The cake will look soft, but this is normal.

Remove the cake from the oven and let cool on a rack for 45 minutes. Cover

with plastic wrap and refrigerate for at least 3 hours or until very firm.

Cover a plate with plastic wrap and have a serving plate at hand. To unmold

the cake, wrap the pan with hot, wet towels and run a thin knife around the

edge. Release the sides of the pan. Invert the cake on the plastic covered

plate and put hot wet towels on the bottom of the pan. Remove the pan

bottom, peel off the paper and invert the cake onto the serving plate.

The finished cake will be 1 1/2 inched high.

Serve at room temperature.

VARIATIONS:

1) Add 1/2 cup praline past to chocolate before melting - use Lindt

Courante or Tobler extra bittersweet chocolate

2) Add 2 tablespoons of liqueur to the chocolate mixture and serve with

crème anglaise flavored with the same liqueur. Use Grand Marnier,

Cointreau, Mandarine Napoleon, William's pear, Cognac, Bourbon, or your

favorite

3) Add 3/4 cup seedless raspberry jam to the melted chocolate and use extra

bittersweet chocolate to reduce the sweetness.

4) Add two tablespoons of instant espresso powder to the chocolate

mixture.

ADORNMENTS:

Encase in a chocolate band

Top with chocolate leaves, curls, or cigarettes

Pipe whipped cream just before serving

Top with raspberry sauce

Frost with white chocolate buttercream or white ganache

Offer crème angaise flavored with any liqueur

Will keep for two week in the refrigerator. Do not freeze because the

texture will be altered.

SportKite1 said:

Quoted message said:

From: [email hidden] (Vince Poroke)

Quoted message said:

What cake should I serve?

Trifle

Ellen

I got cheese cakes..... :-d

K.

--

Quoted message said:

^,,^< Cats-haven Hobby Farm >^,,^< [email hidden] >^,,^<

"There are millions of intelligent species in the universe, and they are all owned by
cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
cgi6.ebay.comeBayISAPI.dllOpen ↗

(SportKite1) said:

Quoted message said:

From: [email hidden] (Vince Poroke)

Quoted message said:

What cake should I serve?

Trifle

Lovely idea, but where to find good fresh berries at this season? I vote for chawklit. Something in
the torte line, or perhaps a chocolate pecan pie.

"Vox Humana" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

I think that cheesecake or carrot cake are good choices.

I like the carrot cake thing.

Quoted message said:

Bake in preheated 350F oven for 30 to 35

minutes or until wooden pick comes out clean.

Cool in pans on wire racks for 15 minutes.

Remove to racks to cool completely.

Cream Cheese Frosting:

1 8 oz. pkg. cream cheese, softened

1 3 oz. pkg. cream cheese, softened

3.5 cups powdered sugar

1 tsp. grated orange peel

2 Tsp. orange juice

1 tsp. vanilla

1/3 cup butter

remaining nuts to garnish.

"Jack Schidt®" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

To me, your menu cries out for chocolate, as in chocolate cake.

Jack Chomplit

I was thinking that might be a good option. Maybe a tall cake with a very soft chocolate icing.
hmm. Thanks.

"Jack Schidt®" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

To me, your menu cries out for chocolate, as in chocolate cake.

Jack Chomplit

@@@@@ Now You're Cooking! Export Format

Chocolate Tunnel Cake

cakes, desserts, recipe by : me.

- - CAKE: 1 box 2 layer chocolate cake with pudding
1/2 cup butter (replaces oil for box mix) 1 1/3 cup whole Milk or half and half; (replaces water for
box mix ) 3 eggs

-- - FILLING: 16 oz cream cheese 2 eggs
2/2 cup Sugar
3/2 cup crushed nuts (See Notes); optional my idea

- - GLAZE:; see Notes 2 tsp Butter 2 tsp corn syrup 2 oz semisweet chocolate

Directions:

Preheat oven to 350degrees F.

Prepare cake mix according to package directions, substituting butter for oil. and milk/cream
for water.

(I used a stick of room temp. unmelted unsalted butter cut up into small chunks.)

Reserve 1 cup of batter.

Pour remaining batter into a 12 cup greased and floured fluted tube pan.

Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended.
Blend in eggs, one at a time. Mixing well between additions.

Pour over batter in the pan.Carefully (stay away from the sides).

Spoon reserved batter over cream cheese mixture to hide it. Bake 1 hour or until toothpick inserted
in center comes out clean. Cool 30 minutes; remove to a wire rack.

Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate
is melted. Pour over cooled cake.

- - - - - - - - - - - - - - - - - -

Notes I doubled the Glaze to 4 ts butter and corn syrup and 4 oz semi sweet chocolate. Worked well.

Adding crushed toasted nuts to the filling should work fine. Hazelnuts or cashews come to mind. Plus
a dash of either vanilla or a hazelnut liquer.

A Raspberry Sauce

***RASPBERRY SAUCE*** 1 pint raspberries 2 tablespoons Sugar 1 teaspoon lemon juice

Raspberry sauce - Place ingredients in blender and puree until smooth. Strain to remove seeds. Serve
with cake.

Converted by MC_Buster.

Yield: 12 servings

Preparation Time: 1:30

** Exported from Now You're Cooking! v5.64 **

--
And the beet goes on! (or under) -me just a while ago

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be
well appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn
and baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

I think that cheesecake or carrot cake are good choices.

I like the carrot cake thing.

That carrot cake is very moist and flavorfull and always gets raves. The other good thing about it
is that it is best when made a day or two ahead of time. You could make it on the 23rd for your your
Christmas dinner. The flavors meld and the moisture equalizes on sitting. You can decorate it with
some marzipan carrots and sprinkle with some coconut if you want to dress it up a bit.

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas but
I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

I know that you didn't ask for comments on your menu, but I couldn't help but notice that it's a bit
starchy...potatoes, Yorkshire pudding (yum!), peas, corn, and rolls (will have to try this recipe!).
If I were you, I'd tweak a little somehow...start with a green salad, drop one of the starchy sides
(my vote would be the potatoes), and maybe switch to a less-starchy veggie. Then cake would make
sense, and I'd go with something chocolatey.

If you want to leave your menu as is, I would go with some kind of flourless dessert...creme brulee
garnished with a few raspberries, perhaps. If you can get your hands on some decent berries of any
kind without having to take out a second mortgage, a nice gratin of berries w/ a white wine sabayon
would be a great finish.

Puester <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Vince Poroke said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

That's a gorgeous menu but do you really want a heavy dessert with the beef and yorkshire? I'm, for
the trifle but use angelfood cake and creme fraiche with whatever fresh fruit looks best and a
matching liqueur - like mandarin orange (clementines?) and Grand Marnier etc.

Krum kakke are not stacked. They are cooked on an iron like Pizelle and rolled into a cylinder or
cone shape. (In North Dakota, even the Jews must speak culinary Norwegian!)

Also for the carrots - try skipping all but a bit of the butter. Immediately before serving, stir in
a few tablespoons of Amaretto.

Lynn in Fargo

Quoted message said:

Quoted message said:

What cake should I serve?

Fruitcake!!!!! (Just kidding...)

Somethin Zuppa Inglese trifle cream puffs/eclairs krumkake (that Norwegian stacked thing)
cheesecake cannoli Barb's Orgasmic Brownies topped with ice cream, fudge suace and whipped cream
Got the idea??? gloria p

Chris and Bob Neidecker said:

I know that you didn't ask for comments on your menu, but I couldn't help but notice that it's a
bit starchy...potatoes, Yorkshire pudding (yum!), peas, corn, and rolls (will have to try this
recipe!). If I were you, I'd tweak a little somehow...start with a green salad, drop one of the
starchy sides (my vote would be the potatoes), and maybe switch to a less-starchy veggie. Then cake
would make sense, and I'd go with something chocolatey.

Yes, I noticed the same thing. Really heavy on the starches: everything is a really high
carbohydrate side. I would be in a coma after a meal such as this.

Christine

Puester <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Vince Poroke said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

Fruitcake!!!!! (Just kidding...)

Somethin Zuppa Inglese trifle cream puffs/eclairs krumkake (that Norwegian stacked thing)
cheesecake cannoli Barb's Orgasmic Brownies topped with ice cream, fudge suace and whipped cream
Got the idea??? gloria p

You are making me drool

"Chris and Bob Neidecker" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Vince Poroke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a cake to serve for dessert at Christmas. I usually serve pies for dessert at Christmas
but I preparing a different meal. Here is the menu for the evening any suggestions will be well
appreciated.

Prime Rib with caramelized shallots and garlic Mashed potatoes Yorkshire pudding Peas, Corn and
baby Carrots Bisquick Garlic Cheddar rolls (my twist is a little sour cream to the mix).

What cake should I serve?

I know that you didn't ask for comments on your menu, but I couldn't help but notice that it's a
bit starchy...potatoes, Yorkshire pudding (yum!), peas, corn, and rolls (will have to try this
recipe!). If I were you, I'd tweak a little somehow...start with a green salad, drop one of the
starchy sides (my vote would be the potatoes), and maybe switch to a less-starchy veggie. Then
cake would make sense, and I'd go with something chocolatey.

If you want to leave your menu as is, I would go with some kind of flourless dessert...creme
brulee garnished with a few raspberries, perhaps. If you can get your hands on some decent berries
of any kind without having to take out a second mortgage, a nice gratin of berries w/ a white wine
sabayon would be a great finish.

Thanks for the advice. We are all berried out though. I bought way too many blueberries for TG. The
starch thing, hmmm. I have never put any thought in to that. This has alway been our celebratory
meal in our family, there would be a mutiny if I removed anything.