Dessert Recipes

Lots of people love to cook, while others do it just because they have to. The bottom line is we all have to eat, so there are times that we just simply have to get into the kitchen and cook. But, there are others that simply enjoy baking. Others however, are afraid to bake, possibly because they have had some minor setbacks in previous attempts.

In actuality, baking is easier than cooking. The fact is, a recipe for food can be changed or tweaked to suit the desires and tastes of those who are going to eat it. But, baking recipes must be followed to the T. Everything that is written in the recipe in terms of ingredients must be added according to measurements that are precise.

The fact is that even a slight change in a measurement or an omission could give you some very negative results. The only problem that really does arise with baking has to do with those recipes which are not completely precise in terms of how much flour needs to be added. That’s where experience kicks in, something that a beginner lacks.

If you fall into the new Baker category, don’t try these recipes in the beginning. Instead, choose those that are straightforward and easy. One thing you should look out for is to buy a good cake pan. Do a little research to understand the differences between the materials that go into them.

You could get some information from the cookbook you’re using. They will guide you accordingly, and possibly tell you about the type that they use in the recipes throughout the book. One thing that people make the mistake of is buying a flimsy Bundt cake pan. You need to avoid that, if you want to end up with a good cake in the end.

Also, you should try to take it easy when it comes to baking. Don’t try to take on too much at once otherwise you’ll get overly tired from standing for very long periods of time. If you’re going to do this however, wear very comfortable shoes, or try taking breaks by sitting on your contemporary bar stools.

You’ll find that after you practice a little bit with some really easy recipes, you will start seeing good results and you’ll start understanding what’s involved in baking. Once you do acquire some experience, you’ll be able to move onto more difficult recipes that will require that added touch, which not everyone has but with practice can be developed.

Have you ever tried Tres Leches, or Three Milk Cake? This is a white cake saturated in a syrup made of three different types of milk. It is often served frosted with whipped cream or meringue. If you have not tried this delicacy, you really must. While it may sound like a soggy mess, in reality it is a dense cake saturated with a yummy mixture of cream, condensed milk, and evaporated milk. The cake acts as a sponge, holding in all that sweet goodness. There really is nothing like it.

 

This Mexican dessert can trace its roots back to European soaked cakes like trifle, rum cake, and tiramisu. A traditional Portuguese recipe called Golden Soup was made of sponge cake soaked in egg cream. This idea is certainly not a new one. It could even be compared to recipes like French toast! Obviously, the idea of a soaked cake was taken from Europe to the New World.

 

Milk Cake is an old recipe from Mexico. It is also called Torta de leche. While not quite the same as Three Milk Cake, you can see the resemblance. Milk Cake is made by pouring cake batter into a baking pan full of sweetened, scalded milk. The finished cake is then served along with this milk sauce. There are several other soaked cake recipes that are prevalent in Mexico.

 

Three Milk Cake came closer to creation with the advent of canned milk. Milk was canned to prevent its spoilage in areas without refrigeration. If you have ever wondered what the difference is between evaporated and condensed milk, here it is: Evaporated milk is fresh milk with 60% of its water content taken away. It is then fortified, homogenized, canned, and sterilized. Condensed milk is made of 40% sugar and 60% milk. 60% of the water is removed, creating the milk syrup we see today.

 

Nestle has been making canned milk since 1875. It printed the recipe for Tres Leches Cake on its canned milk labels to promote their use in the 1940s. Canned milk has become a staple in Central America and Mexico over the years, and this recipe on the label caught on.

 

In the 1990s, Tres Leches Cake crossed the border into the US. It has grown in popularity very quickly, especially where there are large Mexican populations like Texas, Arizona, and California. You can now find Three Milk Cake on the menus of many outstanding restaurants. While this is commendable, you can also make this very simple dessert at home in your own kitchen.

 

Like many other good Mexican desserts, this cake deserves its popularity. You can serve it topped with simple whipped cream or you can make a meringue if you like. The cake is so rich you can even enjoy it without any frosting at all. The secret is to bake your cake and then poke it full of holes. The milk mixture is poured over the top and left to saturate the cake overnight in the refrigerator.

 

The next day, the cake can be enjoyed. The milk is all soaked into the cake, creating a delicious, rich, moist dessert that is perfect for any occasion. Taste it and see. Tres Leches Cake will become a regular dessert in your house.

Nearly everyone loves enchiladas, tacos and burritos, but very few people have ever tried Mexican desserts. Mexican cuisine has so much to offer when it comes to appeasing your sweet tooth. Take some time to discover the tempting treats that Mexico has to offer you and your family. You will not regret it.

Flan is one of the most popular Mexican desserts in Mexico. It is a rich egg custard that is topped off with golden caramel. They are most commonly flavored with vanilla, but it is possible at times to find other flavors as well. Coconut, lemon and tropical fruit are flavors you may come across if you search.

Empanadas are a delicious Mexican dessert that you will love. An empanada is a fried pastry filled with a sweet filling made of cream, fruit, or pumpkin. In the US, you will most likely find them filled with cherries or apples. In Mexico, some regions make empanadas that are savory, like Cornish pasties. They are filled with meat or eggs and used as a light meal.

Mexico introduced chocolate to the world. The Aztecs used chocolate as a food and as money. Hot chocolate was a bitter drink when the Aztecs shared it with the Conquistadors. It was a drink enjoyed by Aztec royalty. They also made chocolate drinks with nuts, honey, or seeds. Today, many Mexicans enjoy a chocolate breakfast drink known as champurrado. This warm, thick beverage can be purchased from street vendors. This drink is also served with dessert, especially churros.

Sapotes are a fruit that grows in Mexico. It is very difficult to find them anywhere else. This fruit is used to make a delicious dessert called sapotes dulces. Sapotes taste like a combination of coconut and vanilla. The fruit is mixed with rum, sugar, and orange juice. It is chilled before serving.

In addition, you cannot miss out on all the wonderful baked goods that hail from Mexico. They make all sorts of delicious cookies, cakes, and sweet rolls that will satisfy your sweet tooth for years to come! If you have a Mexican grocery near you, be sure and check out the goodies. Some desserts are made especially for certain celebrations, like the skulls made of sugar for the Day of the Dead. Other treats are enjoyed all year long. Jump right in and try some of these new treats if you happen to come across them.

Pick out a Mexican food recipe that appeals to you to try at home. Do not overlook these delicious desserts! You can find many recipes online that will help you prepare these delectable treats. Give your family a taste of international cuisine for dessert!

Once you have tried a few new desserts, your family will develop favorites of their own. You will learn which ones can be whipped up quickly and which will take some planning for a special occasion. You may end up learning new kitchen tricks, which can help you out with other recipes, too! Go ahead and jump right in. You will be amazed at how easy some of these wonderful desserts are to create.

Commercially, the cream is separated from the milk by centrifugal force. Often cream sold commercial has been pasteurised.

Pasteurization is the process of heating the cream to kill harmful organisms like viruses, molds, yeasts, protozoa and or course bacteria. Invented by the French scientist Louis Pasteur in 1862, pasteurization does on kill all micro-organisms but reduces their number to a level unlikely to cause disease.

The many varieties of cream available on the market today can leave one feeling bewildered and lost. But with a little understanding you won’t be left in the cold isle feeling glazed-eyed any longer.

Cream is categorized by the amount of milk fat it contains. This percentage should be clearly stated on the label.

Depending on what country you live in the cream will be call different things, but it is the fat content that is important.

Half and half cream is a mixture of half cream and half milk with a fat content of between 10.5 and 18%. It is great as a lighter alternative in coffee.

Light cream has a fat content of between 18 and 30%. This can be used in cooking and is fantastic in soups and curries. However please be aware that it will not whip.

Whipping or pouring  cream has a fat content of  between 30 and 36% fat. In order for the cream to whip well it needs to contain 30 to 36% fat. So this type of cream is ideal for whipping. It has many cooking uses and is great used in gratins, quiches, pasta sauces or cocktails.

Double Cream has 48% plus fat. This cream holds its shape when spooned out of the container. It best not whipped as it tends to separates easily.

Thickened cream contains 35% milk fat and also contains thickening agents, such as gelatine or vegetable gum. These are added to stabilise the cream, making it easier to whip and less likely to curdle or separate. Use it whipped in ice-creams, mousses and cheesecakes or as a filling for sponges.

Sour cream contains 35% to 38% milk fat. It is cream that has been subjected to a bacterial culture that produces lactic acid. This produces thicker cream with a slightly sour-tasting product.

Light sour cream is produced the same way, but it contains only 10% to 18% milk fat and has a thinner consistency. It is more likely to curdle when heated. Use in dressings, casseroles, soups and sauces or on potatoes. Dips are best made with the full-fat variety.

Creme fraiche contains 35% to 48% milk fat. It’s thicker and less tart than sour cream, with a slightly nutty flavour. Lactic acid has been added to fresh cream and allowed to mature under controlled conditions, making it more stable (it won’t curdle) than sour cream when heated.

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Are you a professional baker who wants to master the latest pastry recipes or baking trends, a home baker who wants to improve your baking skills, or are you looking for a new career?  Whatever situation or stage of life you are in attending one of the many accredited culinary arts baking educations would advance your career and increase your knowledge of baking techniques and equipment.

When applying for the job of baker most institutions require a minimum of a high school diploma.  With so many competing for the same job the more training certification and experience one has the better.

Specialty bakers and pastry chefs have become more of a necessity today to keep restaurants and bakeries a cut above their neighbor.  It seems there is a new bread or pastry shop opening in local neighborhoods each day.  It has also become more common for local markets and cafes to have a baker on site to offer fresh baked items each day.

Many bakers have begun their careers as apprentices under the guidance of an experienced baker.  They learn the baking craft with on the job training which can take several years.  If you want more jobs to open up for you, it would be much better to enroll in a formal training program that is offered at a nearby two year community college, a culinary arts institution  or professional-tech school or baking schools..

Through these creative cooking centers you will gain a wide range of information and learn the basics of menu planning and food prep as well as specialty gourmet bread and pastry techniques.  Other technical knowledge in nutrition, ingredients, icing and decorating trends will also be taught.  Each of these schools also have the latest mixing and baking machines, tools and other equipment that you will become proficient at operating and maintaining.  There are many health and sanitation laws and requirements that you will need to be familiar with as well.  Applied chemistry will demonstrate how baking ingredients are changed through heat and mixing methods.

Working in a restaurant or bakery may seem like an exciting profession, which it truly can be, but it also is a lot of work.  Through your culinary education at one of the many accredited Baking Schools you will soon discover what a typical day in the life of a baker would include.

Each day a baker must check the baking schedule; Weigh, measure and mix ingredients to make dough, batter, fillings and icings; Work with huge and possibly complicated mixing and blending machines;  Knead, roll twist, and form dough into a variety of shapes for cookies, tarts, pies and more; Pare and cut fruits for pies and pastries; Have knowledge of the correct tools, pans and cooking sheets for each job; Setting proper oven temps and closely watching the goods as they bake; and most importantly, checking the baking equipment each day to be sure that they are up to local safety and health regulations and standards.

There are a myriad of Baking Schools listed on the internet so you will want to check on their qualifications.  You may want to travel to a location that is known for their specialty breads and pastries such as Seattle, Washington or San Francisco or even Paris or Italy.  In each of these areas you can learn about the regional trends and techniques which you can also add to your resume of baking knowledge.