DESSERT RECIPES BY BUMBLEBEEBOOGIE

Apple Roll with Vanilla Syrup recipe by BumbleBeeBoogie
APPLE ROLL WITH VANILLA SYRUP
An original recipe by BumbleBeeBoogie

Vanilla Syrup:
1 cup granulated white sugar
1/2 cup water
2 tablespoons vanilla extract

In a saucepan, bring the syrup ingredients to a boil; lower the heat and simmer until the sugar has melted. Pour the hot syrup into a deep non-stick baking pan or dish large enough to accommodate the cut pinwheels.

Preheat the oven at 450 degrees F.

Pinwheel Dough:
2 cups of all purpose white flour
1 teaspoon salt
4 teaspoons double action baking powder
1 cup granulated white sugar
1 teaspoon ground cinnamon
6 tablespoons vegetable shortening
3/4 cup whole milk
2 large Granny Smith apples, peeled, cored and chopped
2 tablespoons butter
additional ground cinnamon and granulated white sugar

In a large bowl, whisk together the dry ingredients. Cut in the shortening with a pastry blender. Add the milk. Stir until blended. Roll out the dough on a floured board into 1/4 inch thick oblong. Spread the with finely chopped apples and roll up in a long jelly roll type roll. Cut off 1-1/2-inch thick "pinwheel" slices of the rolled dough. Place the pinwheels, cut side down, in a baking pan of the hot vanilla syrup. Dot the pinwheels with butter and sprinkle with cinnamon and sugar.

Bake the dough about 25 minutes, or until the apples are tender and the crust is golden brown.

Serve with the syrup spooned over the apple rolls. If serving cold, vanilla ice cream is also a delicious topper.

Burnt Ssugar Caramel Cake recipe by BumbleBeeBoogie
BURNT SUGAR CARAMEL CAKE
An original recipe by BumbleBeeBoogie

1 cup water, divided
4 cups granulated white sugar, divided
4-1/2 cups cake flour
1 tablespoon baking powder
1-1/2 teaspoons salt
1-1/2 cups (sticks) butter, softened
1-1/2 cups heavy cream
8 large egg whites (or the equivalent in reconstituted egg white powder)
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line with rounds of greased and floured wax paper three 9-inch non-stick cake pans.

In a small saucepan, combine the 1 cup of water with 2 cups of the granulated white sugar. Heat over low heat until the sugar syrup has turned to a dark golden brown, about 15 to 20 minutes (to create the "burnt sugar" syrup.) Remove from heat, cool, and reserve 1/2 half of the burnt sugar syrup for making the cake's frosting..

Combine the flour, baking powder, salt and remaining 2 cups of sugar in a mixer bowl and mix on low speed to combine. Add the butter and 1 cup of heavy cream and beat for 1-1/2 minutes.

In a small bowl, mix the remaining 1/2 cup heavy cream, 4 eggs whites, the cooled burnt sugar syrup, and vanilla; add this mixture to the mixer bowl in 3 stages, beating for 20 seconds after each addition.

In another thoroughly clean mixing bowl (preferable copper), beat the 4 remaining egg whites to soft peaks. Carefully fold them into the batter; pour the batter into the prepared cake pans.

Bake 25 to 30 minutes, or until the cakes spring back when pressed in the center. Cool on wire racks.

BURNT SUGAR CARAMEL FROSTING

3/4 cup granulated white sugar
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
3/4 cup milk, cream or half-and-half
1-1/2 teaspoons vanilla extract

Reheat the remaining 1/2 portion of the Brunt Sugar syrup (above). Remove from the heat and add the remaining ingredients, except the vanilla. Return to the heat and bring slowly to the boiling point, stirring constantly; boil for 1 minute. Cool to lukewarm, add the vanilla, and beat until thick enough to spread.

Spread the frosting between the cake layers, then frost the top and sides. If the frosting becomes to thick to spread, briefly reheat it in the microwave oven---or whisk in a little milk a teaspoon at a time. You may wish to garnish the frosted cake with pecan halves.

Cheesecake Success Hints by BumbleBeeBoogie
CHEESECAKE SUCCESS HINTS
By BumbleBeeBoogie

PREVENTING SURFACE CRACKS: The most common complaint is cracking that develops through the middle of the cheesecake during or after baking. To prevent surface cracking:

Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.)

Don't overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.

Cheesecake will shrink as it cools. Generously greasing the sides of the baking pan before pouring in batter will allow the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.

Cheesecakes have a tendency to crack, but they don't have to. This favorite American dessert can have a cracked surface for a number of reasons. One cause is air trapped inside the batter - a result of over-mixing. Once in the oven, the air bubble expands and wants to escape from the cake. As it finds its way out of the top of the cake, it creates a crack or crevice in the cake's surface. Another cause of a cracked surface is a drastic temperature change.

How to avoid cracks then? Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.

Also, be sure to cook your cheesecake gently. Use a water bath - wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.

Finally, cook your cheesecake slowly - at 325º F. After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.

If after all this, you still have a crack, make a topping or a sauce for your cheesecake, and tell all your guests that you intentionally made a special crack in the top of the cake to hold more sauce!

FREEZING CHEESECAKES: For best results, transfer the cheesecake from its baking pan to a flat pan, such as a small pizza pan, or a cardboard circle. Place the cheesecake in the freezer, unwrapped, until the cheesecake is frozen firm. Wrap the cheesecake in a double layer of plastic wrap, then in heavy-duty foil, and label and date. Freezing for more than a month is not recommended to retain the best quality. To thaw, place the cheesecake in the refrigerator overnight. Don't garnish the cheesecake with any toppings until ready to serve.

Flourless Chocolate-Walnut Strawberries Pinot Noir Torte
FLOURLESS CHOCOLATE-WALNUT TORTE WITH PINOT NOIR-LACED STRAWBERRIES AND WHIPPED CREAM
Adapted by Bumble Bee Boogie from the Dean and Deluca "The Food and Wine Cookbook"

This recipes comes from Northern Italy and is inspired by "Pizza di noci," a thin chocolate nut torte. Good Pinot Noir with rich cherry and berry flavor is used to macerate the strawberries instead of the traditional balsamic vinegar. The meringue base lightens and adds height and crunchiness to the torte.

Pinot Noir-Laced Strawberries:

1/3 cup white granulated sugar
1 cup Pinot Noir wine
2 cups fresh strawberries, hulled and halved

In a medium bowl, combine the sugar and Pinot Noir. Stir until the sugar is dissolved. Add the strawberries macerate for 2 to 3 hours.

Flourless Chocolate-Walnut Torte:

5 large eggs, separated
½ cup plus 5 tablespoons white granulated sugar
1 cup (6 ounces) bittersweet chocolate, coarsely chopped (or the equivalent in chocolate chips)
2 cups (8 ounces) shelled walnuts, chopped

Preheat the over at 350 degrees F. Line the bottom of a 9 to 10-inch springform pan with a round of parchment paper.

NOTE: In addition to hand-whisking, an electric mixer may be used for preparing egg meringue; washing the mixture bowl thoroughly between the egg yolk and egg white whisking.

In a large bowl, whisk the egg yolks until pale in color. Gradually whisk in the ½ cup of sugar and continue whisking until the mixture is thickened.

In a large bowl, whisk the egg white until foamy. Gradually beat the 5 tablespoons of sugar into the egg whites, 1 tablespoon at a time. Continue whisking until the egg white achieve stiff, glossy peaks.

Alternately fold the chocolate, walnuts, and meringue into the yolk mixture one third at a time, until well-blended, taking care not to deflate the egg whites. Pour the meringue into the prepared pan and bake 25 to 30 minutes until the torte is firm to the touch, does not jiggle when shaken, and has risen to the top of the pan and turned golden brown. Remove the pan from the oven and cool the torte to room temperature on a wire rack.

When ready to serve, run a knife around the edges of the pan to detach. Invert the torte on to a plate and peel off the parchment paper. Invert the torte again on to a serving plate.

Whipped Cream:

1 cup heavy whipping cream
2 tablespoons white granulated sugar

In a deep bowl that has been chilled in the refrigerator, combine the cream and sugar and whisk (by hand or in an electric mixer) until soft peaks form. Take care not to over-beat or you will have sweet butter instead of sweetened cream.

To serve, cut the torte into wedges and top with the strawberries and whipped cream.

Makes one 9 or 10-inch torte; 6 to 8 servings.

Harvey Wallbanger Cake recipe from BumbleBeeBoogie
HARVEY WALLBANGER CAKE
Adapted by BumbleBeeBoogie from the Liqueur Galliano recipe

This is one of my all-time favorite cakes. Its easy to make and has a wondrous citrus flavor.

Cake batter:
1 box orange cake mix (about 18 1/2 oz.)
1 box (3 1/4 oz.) INSTANT vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
4 ounces Liqueur Galliano
1 ounce Vodka
4 ounces orange juice

Glaze:
1 cup confectioners powdered white sugar
1 tablespoon Liqueur Galliano
1 tablespoon orange juice
1 teaspoon vodka

Preheat the oven at 350 degrees F.

Combine the cake mix and pudding in a large mixer bowl. Blend in the eggs, oil, Liqueur Galliano, Vodka, and orange juice. Beat the batter until smooth and thick.

Bake as follows:
Pour into a greased and floured non-stick 10-inch bundt pan and bake at for 45 minutes.
OR, pour into 2 greased and floured non-stick 9 inch cake pans and bake for 30 minutes.

Let the cake cool in the pan 10 minutes, then remove and place the cake on rack to cool.

Glaze:
Combine the confectioners sugar, Liqueur Galliano, vodka and orange juice in a bowl. Blend until very smooth.

Center the cake on a cake plate. Pour the glaze over the cooled cake baked in the Bundt pan.

If baked in the two 9-inch cake pans, pour 1/3 of the glaze over one layer, top with the second layer and pour the remaining glaze over the top and let it dribble over the sides of the cake layers.

PEAR SORBET recipe by BumbleBeeBoogie
PEAR SORBET
An original recipe by BumbleBeeBoogie

2 pounds pears, (1/2 pound soft Bartlett for flavor and 1/2 pound firm Anjou or Bosc for texture)
1-1/2 cups simple syrup (recipe follows)
Juice of 1 lemon
1/2 teaspoon ground cinnamon

Peel and core the pears and cut into small chunks. Puree the pears in a food processor or blender. Pour the puree into a bowl and stir in the simple syrup, lemon juice and cinnamon. Taste and adjust to taste. Freeze in an ice cream maker using the manufacturer's instructions.

Simple Syrup:

4 cups water
4 cups sugar

Stir water and sugar into a saucepan; place over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a lidded glass jar.

NOTE: To make pear sorbet when fresh pears are not in season, a large can of pears in heavy syrup may be substituted for the pears and simple syrup. Add the lemon juice and cinnamon and proceed as directed above. The texture will not be as good, but it is still delicious and refreshing.