by Laredo » Tue Jun 16, 2009 11:07 am
believe it or not that's a specialty pan ... Wilton's used to sell cast aluminum pans like that for making tortes for weddings.
The baker made half the hearts with a chocolate batter and the other half with a different flavor -- French vanilla, or coconut, or almond or mocha -- then when they baked, frosted the tops and stacked the layers tall (four hearts with frosting serves two people), then covered everything with either whipped cream (for summer / outdoor weddings) or royal icing (for indoors).
The good news is now you can charge extra for cakes, pancakes, or baked waffles on Valentine's, anniversaries, and birthdays.
What to do with it?
Shortbread!!!
1 1/2 lbs butter, softened to room temperature (yep, that's right: six stix!)
4 cups flour, twice-sifted
pinch salt
2 cups brown sugar
1 cup white sugar
1 tsp vanilla extract
In a big bowl cream the butter with the sugars until fluffy. Beat in salt and vanilla, then add the flour, folding in until all is well mixed. Bake at 375 F for 10-12 minutes, just until edges start to brown. Makes about 2 dozen 2-inch cookies, or about 18 3-inch cookies. These will be rich -- if you overbake them, they will be as hard as rocks.
(Danish wedding cookies are made from this basic recipe, with the addition of 2 beaten egg whites plus 1 tbsp baking powder and 1 cup crushed mixed (1/3 almonds, 1/3 black walnuts, 1/3 pecans) nuts; they're rolled in sifted powdered sugar while warm. To make Mexican wedding cookies, sift the powdered sugar with 1/2 tsp each cardamom, ginger, cinnamon and nutmeg -- you can add a pinch of this to the batter if you wish.)
Serve warm with fresh hulled strawberries and whipped cream ...
Keeps well in a sealed container.
Mopar's what my busted knuckles bleed, working on my 318s...