Here are links to some of my favorite recipes
Here is the link to my alltime favorite vanilla cake: http://www.ricardocuisine.com/recipes/5165-vanilla-cake-the-best-
A few adjustments for taste: - replace one third of the sugar by brown sugar
- add half a teaspoon of vanilla extract
- use 2% milk for 2/3 of the milk and 3.25% milk for the other 1/3 of the milk
All these modifications add taste and sweet to the cake.
Here are a few of my favorite chocolate cakes:
http://www.ricardocuisine.com/recipes/4525-chocolate-cake-3---
- do not forget to do the syrup and spread it equaly over the dake for perfect moist and texture
- again, change one half of the sugar for brown sugar for a more sweet taste
- use (as vegetable oil) sunflower oil (or shortening if you prefer)
http://foodess.com/2011/03/moist-chocolate-cake/
- the hot coffe can be replace (if you want only a chocolate taste) by hot chocolate
- I don't recommend substituting the buttermilk by the other mix (vinegar and regular milk)
The perfect carrott cake: http://www.canadianliving.com/food/baking_and_desserts/canadas_best_carrot_cake_with_cream_cheese_icing.php
- I would add another half of a teaspoon of nutmeg
- for the creamcheese icing, I would recommend to add a fourth of cup of sour cream
A sweet coffee treat: http://www.ricardocuisine.com/recipes/4524-coffee-cake----
-this cake does not taste coffee a lot so I would strongly recommend double (or maybe even tripple) the instant
coffee quantity
Sugury mapple cake: http://www.foodland.gov.on.ca/english/specialty/maple-syrup/recipes/maple-syrup-cake.html
- I wouldn't put any cinnamon in this cake because it hides the true taste of the maple syrup
Here is a FANTASTIC raspberry-lemon cake: http://www.recettes.qc.ca/recette/gateau-moelleux-aux-framboises-193657
* this link is to a french website so the recipe is in french but the translation is worth it! This cake is amazing!
- I usually put a little bit more lemon zeste thant written
- Add a little bit (20g) more of creamcheese for the second part of the cake (the top)
Cheesecakes:
Basic cheesecake: I won't post a link to a cheesecake because I created my own recipe and I absolutey love it (it is also very simple to follow):
You need:
For the crust:
1 1/2 cups of crushed Graham cookies (finely)
melted butter (about 1/2 cup)
For the cake:
500-600g of Philadelphia creamcheese
250-300g of sour cream
1 cup (add 1/4cup if you want) of powdered sugar
the juice of a quarter of lemon
2 tsp of vanilla
3 eggs
Crust:
(preheat you oven at 375 degres and place the oven rack on the middle position)
1. Grease one cake pan of 8" (use the cake pan for baking cheesecakes showed on the Great tools page)
2. Mix together the crushed cookies and the butter
3. Spread the mix evenly on the bottom of the cake pan (having about 1cm thickness and making it climb to the side 2cm)
4. Put the cake pan (with the crust in it) in the fridge for about 30 minutes
Cake:
1. Start by mixing (with a mixer) the cheese (have it softned before; it mixes better) with the sour cream, the lemon juice and the vanila
2. Add the sugar slowly
3. Add the eggs one at a time making sure one is fully blended to the mix before including the next one
Cooking:
1. Take the cake pan out of the fridge and cover the outside of aluminum paper (make sure no water can get inside)
2. Fill a big recipient (pan you use to cook big peices of meet usually) with about one inch of water
3. Place the cake pan in the recipient (the water should cover half the height of the cake pan)
5. Put the cake mix in the cake pan (on the cold crust)
6. Put in the oven for about one hour
7. Take the cake out only when the top has golden (the middle will still look uncooked and not at all solid, don't worry)
8. Leave it to cool down on the counter and put it in the fridge when it looks to be at room temperature (leave it in the fridge for a minimum of 4 jours for it to get the right texture)
Now you have a perfect cheesecake, but it does miss something... Topping!!
Here is a quick recipe for tasty fruit topping:
1. You take 2 cups of you favorite fruits (fresh or frozen doesn't mater) (avoid fresh fruits containing stones)
2. Cook them at medium heat (in a cauldron) until melted a little and juice comes out of the fruits (about 5-8 minutes) with 2tbsp of powdered sugar and 1tbsp of water
Wait for the fruits to be at room temperature and spread them on the cake for flavor then you are ready to eat it!
Good lemon-meringue pie:
Here again I will suggest you my recipe (although most of them are alike)
Because making our own pie crust can take hours I simply recommend buying one at the grocery store ("Tenderflakes" is a good brand).
How to cook a perfect pis crust:
1. Using a fork, make a few holes in the uncooked crust.
2. put parchement paper over the pie crust and put DRY UNCOOKED beans on the paper
3. Put in the oven for about 20-25 minutes (until golden) at 350 degres
For the filling:
The lemon filling is also long to mix so I just buy the "Sheriff" lemon pie mix. (follow the instructions on the box )
Put the filling in the (cooled) pie crust and put it asside
For the meringue:
Take 4 egg whites and mix them at high speed (hand mixer is recommended here) until light and weak peaks form.
Add a cup of regular sugar TWO TEASPOONS AT A TIME!! (it is very important not to add the sugar to fast) constantly continuing mixing at high speed until the meringue forms semi-firms peaks.
Pour the meringue on the pie and put the whole lie in the oven at 400 degres for about 5-6 minutes (until the mering goldens).
Keep in the fridge!
Chocolate Ganache:
Take about 20 onces of chocolate (I take 2/3 milk chocolate and 1/3 dark chocolate not more than 75%), put asside.
Put to boil 500 ml of 35% cream
Pour over the chocolate and mix gently until melted and smooth (well combined)
Put in the refrigerator for about 45 minutes
(you can mix it with a hand mixer if you prefer fluffy ganache)
Frostings:
Vanilla buttercream:
1. http://www.ricardocuisine.com/recipes/4937-buttercream--
2. http://www.ricardocuisine.com/recipes/3553-buttercream-3-
Chocolate buttercream:
For the chocolate buttercream. simply add 1/3 cup of cocoa powder or about 120g of semisweet melted chocolate and do not put any vanilla extract in the recipe.
A few adjustments for taste: - replace one third of the sugar by brown sugar
- add half a teaspoon of vanilla extract
- use 2% milk for 2/3 of the milk and 3.25% milk for the other 1/3 of the milk
All these modifications add taste and sweet to the cake.
Here are a few of my favorite chocolate cakes:
http://www.ricardocuisine.com/recipes/4525-chocolate-cake-3---
- do not forget to do the syrup and spread it equaly over the dake for perfect moist and texture
- again, change one half of the sugar for brown sugar for a more sweet taste
- use (as vegetable oil) sunflower oil (or shortening if you prefer)
http://foodess.com/2011/03/moist-chocolate-cake/
- the hot coffe can be replace (if you want only a chocolate taste) by hot chocolate
- I don't recommend substituting the buttermilk by the other mix (vinegar and regular milk)
The perfect carrott cake: http://www.canadianliving.com/food/baking_and_desserts/canadas_best_carrot_cake_with_cream_cheese_icing.php
- I would add another half of a teaspoon of nutmeg
- for the creamcheese icing, I would recommend to add a fourth of cup of sour cream
A sweet coffee treat: http://www.ricardocuisine.com/recipes/4524-coffee-cake----
-this cake does not taste coffee a lot so I would strongly recommend double (or maybe even tripple) the instant
coffee quantity
Sugury mapple cake: http://www.foodland.gov.on.ca/english/specialty/maple-syrup/recipes/maple-syrup-cake.html
- I wouldn't put any cinnamon in this cake because it hides the true taste of the maple syrup
Here is a FANTASTIC raspberry-lemon cake: http://www.recettes.qc.ca/recette/gateau-moelleux-aux-framboises-193657
* this link is to a french website so the recipe is in french but the translation is worth it! This cake is amazing!
- I usually put a little bit more lemon zeste thant written
- Add a little bit (20g) more of creamcheese for the second part of the cake (the top)
Cheesecakes:
Basic cheesecake: I won't post a link to a cheesecake because I created my own recipe and I absolutey love it (it is also very simple to follow):
You need:
For the crust:
1 1/2 cups of crushed Graham cookies (finely)
melted butter (about 1/2 cup)
For the cake:
500-600g of Philadelphia creamcheese
250-300g of sour cream
1 cup (add 1/4cup if you want) of powdered sugar
the juice of a quarter of lemon
2 tsp of vanilla
3 eggs
Crust:
(preheat you oven at 375 degres and place the oven rack on the middle position)
1. Grease one cake pan of 8" (use the cake pan for baking cheesecakes showed on the Great tools page)
2. Mix together the crushed cookies and the butter
3. Spread the mix evenly on the bottom of the cake pan (having about 1cm thickness and making it climb to the side 2cm)
4. Put the cake pan (with the crust in it) in the fridge for about 30 minutes
Cake:
1. Start by mixing (with a mixer) the cheese (have it softned before; it mixes better) with the sour cream, the lemon juice and the vanila
2. Add the sugar slowly
3. Add the eggs one at a time making sure one is fully blended to the mix before including the next one
Cooking:
1. Take the cake pan out of the fridge and cover the outside of aluminum paper (make sure no water can get inside)
2. Fill a big recipient (pan you use to cook big peices of meet usually) with about one inch of water
3. Place the cake pan in the recipient (the water should cover half the height of the cake pan)
5. Put the cake mix in the cake pan (on the cold crust)
6. Put in the oven for about one hour
7. Take the cake out only when the top has golden (the middle will still look uncooked and not at all solid, don't worry)
8. Leave it to cool down on the counter and put it in the fridge when it looks to be at room temperature (leave it in the fridge for a minimum of 4 jours for it to get the right texture)
Now you have a perfect cheesecake, but it does miss something... Topping!!
Here is a quick recipe for tasty fruit topping:
1. You take 2 cups of you favorite fruits (fresh or frozen doesn't mater) (avoid fresh fruits containing stones)
2. Cook them at medium heat (in a cauldron) until melted a little and juice comes out of the fruits (about 5-8 minutes) with 2tbsp of powdered sugar and 1tbsp of water
Wait for the fruits to be at room temperature and spread them on the cake for flavor then you are ready to eat it!
Good lemon-meringue pie:
Here again I will suggest you my recipe (although most of them are alike)
Because making our own pie crust can take hours I simply recommend buying one at the grocery store ("Tenderflakes" is a good brand).
How to cook a perfect pis crust:
1. Using a fork, make a few holes in the uncooked crust.
2. put parchement paper over the pie crust and put DRY UNCOOKED beans on the paper
3. Put in the oven for about 20-25 minutes (until golden) at 350 degres
For the filling:
The lemon filling is also long to mix so I just buy the "Sheriff" lemon pie mix. (follow the instructions on the box )
Put the filling in the (cooled) pie crust and put it asside
For the meringue:
Take 4 egg whites and mix them at high speed (hand mixer is recommended here) until light and weak peaks form.
Add a cup of regular sugar TWO TEASPOONS AT A TIME!! (it is very important not to add the sugar to fast) constantly continuing mixing at high speed until the meringue forms semi-firms peaks.
Pour the meringue on the pie and put the whole lie in the oven at 400 degres for about 5-6 minutes (until the mering goldens).
Keep in the fridge!
Chocolate Ganache:
Take about 20 onces of chocolate (I take 2/3 milk chocolate and 1/3 dark chocolate not more than 75%), put asside.
Put to boil 500 ml of 35% cream
Pour over the chocolate and mix gently until melted and smooth (well combined)
Put in the refrigerator for about 45 minutes
(you can mix it with a hand mixer if you prefer fluffy ganache)
Frostings:
Vanilla buttercream:
1. http://www.ricardocuisine.com/recipes/4937-buttercream--
2. http://www.ricardocuisine.com/recipes/3553-buttercream-3-
Chocolate buttercream:
For the chocolate buttercream. simply add 1/3 cup of cocoa powder or about 120g of semisweet melted chocolate and do not put any vanilla extract in the recipe.