Engelbreit - Mary Engelbreits fan fare cookbook: 120 dessert recipe favorites

Mary Engelbreits Queen of the Kitchen Cookbook

Mary Engelbreits Sweet Treats Dessert Cookbook

Mary Engelbreits Fan Fare Cookbook:
120 Family Favorite Recipes

Mary Engelbreits Fan Fare Cookbook:
120 Slow Cooker Recipe Favorites

120 Dessert Recipe Favorites:

Mary Engelbreits Fan Fare Cookbook

copyright 2013 by Mary Engelbreit Enterprises, Inc. All art copyright 2013 by Mary Engelbreit Enterprises, Inc. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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ISBN: 978-1-4494-2978-2

Library of Congress Control Number: 2012951927

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Some of the recipes in this book call for prepackaged ingredients. Because package sizes vary by manufacturer, the sizes given are app roximates and may vary slightly from brand to brand.

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I ts no secret that Im not the chef in our family! And even though I do not devote my time to cooking, I still love and appreciate good food.

For this cookbook, I called upon my family, friends, andfans for their favorite desserts, and, boy, did they deliver!Here youll find recipes for cakes, cheesecakes, pies, tarts,cobblers, crisps, cookies, bars, brownies, candies, breakfasttreats, breads, ice creams, puddings, and more. All aredecadent and exceptionally delicious!

I hope you enjoy these recipes. Lets get cooking!

Sharing your thoughts can help us improve our e-books. We would appreciate your feedback.

Thank you!

Makes one 8-inch round cake

1/2 cup shortening

1 1/2 cups sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 cup whole milk

Buttercream Frosting

1/2 cup butter

1 (16-ounce) package confectioners sugar

2 teaspoons vanilla extract

1/4 cup milk (or substitute strong instant coffee for mocha flavor)

Preheat the oven to 350F. Grease two 8-inch round cake pans.

In a large bowl with a mixer, cream the shortening and sugar on medium speed. Add the eggs one at a time and blend well after each. Stir in the vanilla and almond extracts. Mix in the flour, baking powder, and milk. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set the pans on wire racks to cool for 10 minutes, then invert the cakes and cool directly on the racks.

To make the frosting, cream the butter, confectioners sugar, and vanilla on medium speed. Add the milk slowly until the desired stiff consistency is achieved. After the cake has cooled completely, frost and serve.

T his is my mothers favorite cake. That in itself makes it extra special to me! Its a classic, just like her. AR

Makes one 9-inch cake

5 eggs, separated

3/4 cup plus 1/4 cup sugar, divided

1/3 cup milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 3/4 cups plus 1/4 cup heavy whipping cream, divided

10 maraschino cherries

Preheat the oven to 350F. Butter and flour the bottom of a 9-inch springform pan.

In a medium bowl with a mixer, beat the egg yolks and the 3/4 cup of the sugar until light in color and doubled in volume. Stir in the milk, vanilla, flour, and baking powder.

In a small bowl with the (cleaned and dried) mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar. Beat until firm but not dry. Fold the egg whites into the yolk mixture. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then loosen the edges of the cake with a knife before removing the side of the pan. Let cool completely.

Place the cake on a deep serving plate. Use a fork to pierce the surface of the cake. In a large bowl, mix together the sweetened condensed milk, evaporated milk, and the 1/4 cup of the whipping cream. Discard 1 cup of the milk mixture. Pour the remaining milk mixture over the cake slowly until it is absorbed.

In a medium bowl, whip the remaining 1 3/4 cups whipping cream until it forms stiff peaks. Frost the cake with the whipped cream and garnish with the cherries.

A family from Chile attends our church, and the wife taught me how to make this cake for specialbirthdays. It is moist and yummy! AM

Makes one 8-inch round cake

1/2 cup butter

1 cup packed light brown sugar