SLOW COOKER BLACK FOREST POT ROAST
Totally delicious and easy dinner recipe!
Provided by RecipeGirl.com (shared from the Crockery Cookery cookbook)
Categories Main Course
Number Of Ingredients 13
Steps:
- Trim all visible fat from the meat and place it in a slow cooker.
- In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
- Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the meat.
Nutrition Facts : ServingSize 1 serving, Calories 456 kcal, Carbohydrate 9 g, Protein 44 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 555 mg, Fiber 1 g, Sugar 4 g
BLACK FOREST POT ROAST
Make and share this Black Forest Pot Roast recipe from Food.com.
Provided by truegravity
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from meat and place in crockpot.
- In small bowl, combine all ingredients except cornstarch& water.
- Pour mixture over meat.
- Cover, cook on low 8 hours.
- Remove meat, slice and keep warm.
- Turn crockpot on high, dissolve cornstarch in water and stir into crockpot.
- Cover and cook on high 15 to 20 minutes, stirring occasionally until thickened.
- Serve sauce with meat.
Nutrition Facts : Calories 49, Fat 0.2, Sodium 390.9, Carbohydrate 10, Fiber 0.8, Sugar 4.1, Protein 0.8
BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
CROCK-POT BLACK FOREST POT ROAST
Steps:
- Trim away all fat from the meat. Place in crock-pot. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire, salt, pepper and garlic. Pour mixture over meat.
- Cover and cook on LOW about 8 hours.
- Remove meat and slice. Keep warm. Turn control to HIGH. Dissolve cornstarch in water, stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK FOREST CHERRY CAKE
Make and share this Black Forest Cherry Cake recipe from Food.com.
Provided by UnknownChef86
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
- Alternately fold chocolate and flour into the egg mixture, ending with flour.
- Pour the batter into 3 8-inch cake pans that have been well greased and floured.
- Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
- Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
- SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
- When syrup has cooled, stir in kirsch.
- Prick the cake layers and pour syrup over all 3 layers.
- FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
- Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
- Fold in Kirsch.
- CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
- Spread with butter cream filling.
- Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
- Place second layer on cake.
- Repeat.
- Place third layer on top.
- Fold 2 T confectioners' sugar into the whipped cream.
- Cover the sides and top of the cake with whipped cream.
- Decorate top of cake with remaining 1/2 cup cherries.
- To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
- Refrigerate curls until ready to use.
- Press chocolate curls on sides of cake and sprinkle a few on the top.
- Chill until serving time.
ULTIMATE BLACK FOREST CAKE
Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.
Provided by 12YEAROLDCHEF
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
- Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
- Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 105 g, Cholesterol 89.1 mg, Fat 27.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 11.6 g, Sodium 630.6 mg, Sugar 77.7 g
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