Sweet Dreams – Cakes by Design Recipes by Katherine Valentine
By Katherine Valentine • Feb 8th, 2010 • Category: Book Club, Columnists, Katherine Valentine
With the thought provoking conclusion of Katherine Valentine’s wonderful novel Sweet Dreams, I’m very happy to share the following recipes provided by the author. For more wonderful inspirational fiction by Katherine Valentine visit her website or Amazon’s selection of Katherine Valentine novels
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To begin reading Sweet Dreams chapter by chapter click here.
Cakes by Design’s Most Popular Recipes
Bailey’s Irish Cream Cake
Cake: 4 oz unsweetened chocolate ½ cup light brown sugar 1 cup butter, softened 6 Tablespoon and ¼ cup Bailey’s Irish Crème 3 eggs 2 cups all purpose flour 1 teaspoon. baking powder ¼ teaspoon salt 2/3 buttermilk Preheat oven 350 Grease and flour two nine inch cake pans. Set aside. In small pan, over low heat, add chocolate, Bailey’s Irish Crème and brown sugar. Stir often until chocolate is melted and mixture smooth. Do not allow mixture to boil. With mixer, blend butter and sugar. Add eggs one at a time. Mix until light and airy. In another bowl, measure out dry ingredients. Sift. Alternately, add the dry ingredients and milk to the egg mixture. Add the slightly cooled chocolate mixture. (Too hot and it will fry the eggs.) Mix until combined. Pour into prepared pans. Remove from oven. Let cool ten minutes. Brush with ¼ cup of Baileys. Icing: 1/4 cup whipping cream 3 T. Bailey’s Irish Crème 1/3 cup butter softened 1 ½ Tablespoon Lindt cocoa powder 2 cups of Confectioner’s sugar Chocolate and White Chocolate Lindt chocolate bars grated. Blend butter and Bailey’s Irish Crème. Slowly add cocoa powder. Add confectioner’s sugar, then slowly add cream—just enough to make it spreading consistency. Ice cake. Take grated chocolate and ‘push’ it evenly along the lower portion of the cake. Pipe trim around top later. Fill in the center with the rest of the grated chocolate.Emma’s Coffeecake
Cake: 2 ½ cups of all purpose flour 2 ½ teaspoons baking powder ½ teaspoon salt 2/3 cup butter 1 ¾ cups sugar 1 ½ teaspoon vanilla 2 eggs 1 ¼ cups milk Preheat oven 375 degrees Grease and flour sheet cake pan. With mixer, beat butter until smooth. Add sugar and beat until smooth. Slowly add eggs one at a time. In separate bowl, measure out flour, baking powder, and salt. Add to mixture, alternating dry ingredients with milk. Add vanilla. Mix. Pour into prepared pan. Bake 15 minutes. Remove and crumble topping over top. Topping: 2 Sticks of melted butter 2 cups flour 1 cup sugar 2 teaspoons cinnamon Confectioner’s sugar for coating. Mix together and place in refrigerator for 15 minutes. Remove. Take a fork and crumble the mixture. Top cake. Return cake to the over for 5 more minutes. Cool on wire rack. Sprinkle with confectioner’s sugar. Cut into large squares.Father Joe’s Favorite Hot Cross Buns
Buns: 4 to 4 ½ cups all purpose flour 1 package active dry yeast ¾ teaspoon cinnamon ¼ teaspoon nutmeg Dash ground cloves ¾ cup milk ½ cup butter 1/3 cup sugar 3 eggs 2/3 cup raisins 1 beaten egg white Preheat oven 375 degrees Combine the following into bowl: - 2 cups flour, yeast, cinnamon, nutmeg and cloves. In a pan heat milk, butter, sugar and ½ teaspoon salt until reaches 120-140 degrees and butter melts. Add milk mixture to dry ingredients. Using a paddle attachment, add eggs one at a time. Mixing after each addition. Beat on high for 3 minutes. Stir in raisins and remaining flour. Turn out onto a floured surface. Knead until soft, dough. About 5 minutes. Shape into ball. Place in greased bowl. Turn once. Cover. Let rise in warm place for 1 ½ hours. Punch down dough. Turn onto floured surface. Cover. Let rest 10 minutes. Divide dough into 20 portions. Shape into smooth balls. Place balls 1 ½ inches part on greased baking sheet. Cover and let rise until double. 45-60 minutes. Using a sharp knife, make a crisscross hatch on the top of each ball. In small bowl combine beaten egg white and 1 Tablespoon of water. Brush egg mixture over rolls. Bake 12 to 15 minutes or until golden brown. Cool slightly on wire rack. Place a piece of waxed paper under the rack. Drizzle icing on top. Let harden. Icing: 1 cup sifted confectioner’s sugar ¼ teaspoon vanilla 1 Tablespoon milk or cream Combine all ingredients. Beat for 2 minutes with electric beater. Adding more or less sugar for desired consistency. For more wonderful inspirational fiction by Katherine Valentine visit her website or Amazon’s selection of Katherine Valentine novels.
Katherine Valentine - Katherine Valentine is the author of the Dorsettville Series of inspirational fiction books. Visit Katherine at KatherineValentine.com.
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Thanks for the recipes! I can’t wait to bake the Hot Cross Buns. With the snow coming tomorrow, I may have found the perfect breakfast.
They do sound yummy, don’t they!!