Make-ahead - 7 recipes
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Top rated Make-ahead recipes
Grated Carrot Salad
In bowl, stir together yogurt, mayonnaise, mustard, lemon juice, salt and pepper
- 1/4 cup (60 mL) low-fat plain yogurt
- 1/4 cup (60 mL) light mayonnaise
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2-1/2 cups (625 mL) shredded carrots1 green onion, chopped
Quinoa Sweet Potato Chili
Preheat oven to 350 degrees
- 1/4 cup (or 4 Tbsp) extra virgin olive oil
- 15 ounce can of garbanzo beans (chickpeas), rinsed and drained
- 7 ounce jar of tomato paste
- 32 fluid ounces of vegetable stock, low sodium
- 1 red onion, chopped (large or fine, your preference)
- 5 cloves of garlic, minced
- 2 tsp cumin, more or less to taste
- 1 tsp basil (or oregano, whichever you prefer)
- 2 tsp cinnamon
- 1 large or 2 medium sweet potatoes, peeled, cut to bite size
- 2 cups of frozen peas
- 1 cup dry quinoa
- 1 avocado, sliced
truffle layer cake
- Chocolate Truffle Layer Cake
- Active: 1 HR 30 MIN
- Total Time: 3 HRS plus overnight chilling
- Serving: 16
- 10 ounces bittersweet chocolate, finely chopped
- 1 stick unsalted butter
- 1 tablespoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 2/3 cup crème fraîche (6 ounces)
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- WHITE CHOCOLATE GANACHE
- 1 pound white chocolate, chopped
- 3/4 cup plus 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- DARK CHOCOLATE GANACHE
- 1 1/3 cups plus 2 tablespoons heavy cream
- 10 ounces bittersweet chocolate, chopped
- CHOCOLATE FROSTING
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons granulated sugar
- 1/4 cup corn syrup
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup plus 2 tablespoons water
- 1 tablespoon brandy
- 1 pound unsalted butter, softened
- 3/4 cup confectioners' sugar, sifted
- Bittersweet and white chocolate shavings, for garnish
- Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
- In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
- In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
- Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.
- In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
- In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
- In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
- In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.
- Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
- Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1 1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
- Make Ahead
- The cake can be refrigerated for 3 days or frozen for up to 2 weeks.
Easy Orange-Cranberry Dessert
Frozen pound cake makes for quick assembly of an eye-catching trifle filled with fresh flavor
- 1 package (3 ounces) vanilla pudding and pie filling mix (not instant)
- 2 cups milk
- 1 cup whipping (heavy) cream
- 1 tablespoon powdered sugar
- 1 package (10.75 ounces) frozen pound cake, thawed
- 1/4 cup orange-flavored liqueur or orange juice
- 3/4 cup frozen cranberry-orange sauce (from 12-ounce container),
- 1 cup fresh raspberries
- 1 can (11 ounces) mandarin orange segments, drained
- Additional fresh raspberries, if desired
SIMPLE BERRY AND VANILLA CREAM TRIFLE
By JOSEY STUBBS
1. In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft p...
- 1 Purchased butter loaf cake (11.5 oz), sliced
- 1 Box (6-serving size)vanilla instant pudding and pie filling mix
- 1 Teaspoon vanilla
- 2 Cups whole milk
- 1/2 Cup sour cream
- 1 Container (8 oz) whipped topping, thawed
- 1 lb fresh strawberries, stems removed, sliced
- 1 Pint (2 cups) fresh blueberries
Vanilla Buttercream Icing
In large bowl, beat butter until light and fluffy
- 1 cup butter, softened
- 5 cups sifted icing sugar
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla
Vanilla Pound Cupcakes
In large bowl, whisk together flour, sugar, baking powder and salt
- 2 cups sifted cake-and-pastry flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla