Welcome
Yield: 10 Servings
CAKE
5 tbsp Grated orange rind
120 ml Vodka
225 gr Butter, softened
220 gr Sugar
4 Eggs, beaten
1 tsp Vanilla
330 gr Flour, sifted
3 1/4 tsp Baking powder
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
150 gr Carrots, raw, grated
40 gr Pecans, chopped
GLAZE
250 gr Powdered sugar
2 tsp Orange juice
1/2 tsp Orange extract
4 tsp Vodka
2 tbsp Light corn syrup
Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10" tube in preheated 176 degrees oven until cake done, about 1 hour. Cool on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts.
Coffee Liqueur
**it's for the white russian pie
Ingredients
800 gr Sugar
480 ml Water
75 gr Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)
Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula".
*A rum/vodka mix may be used to simulate "Tia Maria".
Yield: 1.5 lit (may be halved)
White Russian Pie
Serves: 6-8
Preheat oven to 176 degrees. Combine crumbs, butter and 4 Tbsps. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely.
Combine gelatine and 4 Tbsps. sugar in medium saucepan. Stir in eggyolks and water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsps. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Pecan Cheesecake Recipe
Ingredients:
• 40 gr chopped pecans
• 1 Package cream cheese
• 170 gr pumpkin butter
• 2 Eggs
• 1 Graham cracker crust
• 50 gr brown sugar
• 2 tbsp Butter
• 65 gr brown sugar
Cooking Instructions:
• | Mix the chopped pecans and 50 gr brown sugar. Cut in butter with a pastry blender until the mixture becomes flaky. |
• | Beat the cream cheese in an electric mixer until it turns smooth. |
• | Now add remaining brown sugar and beat well. |
• | Add eggs one by one and beat well after each addition. |
• | Add pumpkin butter. Pour this mixture into the crust. |
• | Bake it at 350 degrees for 40 minutes. |
• | Sprinkle with pecan mixture. |
• | Bake again for 5 minutes. |
• | Cool it on wire rack. |
• | Cover and chill for about 4 hours. |
• | Pecan Cheesecake is ready. |
Ingredients:
• 4 Cups sliced apples
• 60 gr Cup flour
• 50 gr brown sugar
• 3/4 tsp Cinnamon
• 1/4 tsp Nutmeg • 1 Unbaked pie shell
• 85 gr pecans
• 55 gr butter
• 120 ml melted butter
• 135 gr sugar
Cooking Instructions:
- Soak the apples in melted butter
- Mix flour, sugar, and spices
- Take out apples from melted butter
- Coat soaked apples with sugar mixture and pour it into pastry shell
- Mix topping ingredients together and spread over apples
- Bake at 400 degree for about 45 minutes until apples are tender