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- Chocolate Raspberry Genoise with Chocolate Ganac
- Cheese Cake Squares
- Baked Spinach Artichoke Dip
- Dipper Mix Directions and Variations
- Black Bean and Corn Salsa
- Rosemary & Roasted Garlic Shrimp Scampi
Preheat oven to 350 degrees.
Sift together three times and return to sifter
½ cup plus 1 tablespoon sifted cake flour ½ cup plus 1 tablespoon unsweetened cocoa Melt in a small saucepan:
1/3 cup butter Whisk together in a large heatproof bowl:
6 large eggs 1 cup sugar Set the bowl in a skillet of barely simmering water and whisk constantly until the egg and sugar mixture is warm to the touch. Remove bowl from the heat and beat on high speed until the mixture is light colored, and has tripled in volume. In three additions, sift the flour/cocoa mixture over the top and fold in with a rubber spatula. Reheat the butter until it is hot and transfer to a medium bowl. Fold into the batter with a spatula until completely incorporated about 1-½ cups of the egg mixture along with 1 teaspoon Vanilla.
Scrape this into the remaining egg mixture and fold in. Scrape the batter into a parchment lined 9″ spring form pan. Bake for 30- 35 minutes or until the sides begin to pull from the edges and the top springs back when lightly pressed. Cool for ten minutes on a rack. Un-mold the cake and cool completely right side up.
When cooled, split horizontally into two layers. To fill the cake, spread evenly on one layer 1 cup of Davis & Davis Raspberry Jam. Gently place the second layer on top of filling. Refrigerate until completely chilled, about 35 minutes.
Chocolate Ganache Glaze
Bring to a boil in a small saucepan:
¾ cup heavy cream
Remove from the heat and add:
8 ounces bittersweet chocolate, finely chopped
Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk very gently until completely smooth. Let stand at room temperature stirring occasionally until the mixture cools to a thick pour able consistency.
Place a wire rack over a cookie sheet. Place Raspberry Jam filled cake onto rack and slowly pour the chocolate ganache glaze over the cake, allowing the glaze to run over the sides to completely cover cake. Let stand till glaze has firmed. Enjoy.
Note: You may use any Davis & Davis Gourmet Foods Jams in this recipe. We love the Very Berry Jam, the Blackberry Jam, and the Strawberry Pineapple Jam used in this recipe. It’s hard to decide which one is the best.
1 ¾ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt (optional)
1 cup chilled butter, cut into small pieces
1 teaspoon ice water
16 ounces softened cream cheese ½ cup sugar 1 teaspoon vanilla 2 eggs 1 cup Davis & Davis Wild Blueberry Jam Preheat oven to 350 degrees. Grease a 9X13 inch pan.
For the crust: Place flour, sugar, and salt in a food processor and pulse. Add butter and continue to pulse until the dough begins to form a ball, add the ice water if needed to pull together the dough. Press the dough mixture over the bottom of the prepared pan. Bake approximately 20 minutes until the crust is just lightly brown. Let cool for 35-40 minutes.
Prepare the filling while the crust is cooling. Using a mixer, combine the cream cheese, sugar and vanilla until well blended. Do not over mix. Add the eggs one at a time mixing until each egg is incorporated. Pour this mixture over the cooled crust. Using a tablespoon, dollop the Davis & Davis Wild Blueberry Jam on top of the filling. Using a knife, swirl to create a marbled effect.
Bake for approximately 40-45 minutes or until the center is set. Allow to cool completely before serving. Once cooled, we like to chill the entire pan before cutting into squares.
NOTE: You can use any one of Davis & Davis Gourmet Foods Jams to create this recipe. We even like it with our Pumpkin Butter for a true Harvest Time treat.
One Davis & Davis Spinach Dipper Mix
(Prepared following Package Directions)
One 16 Oz Can Artichoke Hearts (rinsed and drained)
One Cup Grated Parmesan Cheese
One Cup Grated Monterey Jack Cheese
Preheat oven to 350 degrees.
Place rinsed and drained artichoke hearts in a food processor and pulse till finely chopped. Add finely chopped artichoke hearts to prepared Davis & Davis Spinach Dipper Mix along with cheeses. Mix well, place into a 9″ round glass baking dish. Bake for 20-25 minutes. The Spinach Artichoke Dip should be lightly browned around the edges and bubbly on top. Remove form the oven and allow to cool 5-10 minutes before serving.
Serve with pita chips, French bread, chips, etc.
Add one 8 oz can of crab meat to create a Baked Crab and Artichoke dip.
For Dip: Combine the entire contents of a Davis & Davis Dipper Mix with 2 Cups Sour Cream. Mix well and chill for 2-4 hours to allow the flavors to develope.
For Cheese Balls: Combine the entire contents of a Davis & Davis Dipper Mix with 16 OZ Cream Cheese (softened) and 1-2 Tablespoons Milk. Mix well , shape and allow to chill for 2-4 hours before serving.
For Spreads: Combine entire contents of a Davis & Davis Dipper Mix in the bowl of a food processor with 1 16 oz can garbanzo beans (drained), ¼ – 1/3 cups of olive oil, and two tablespoons lemon juice, process to the desired consistency. Chill for 2-4 hours before serving with crackers, French bread, or pita chips. top
1 14 oz Can Black Beans, drained and rinsed
1 14 oz Can Corn, drained and rinsed
1 14.5 oz Can Petite Diced Tomatoes
1 Package Salsa Magic
3 Tablespoons Lime Juice
Combine all ingredients and mix well. Chill for 2-4 hours.
Enjoy as a side dish or serve with chips.
Rosemary & Roasted Garlic Shrimp Scampi
1 lb Peeled and deveined shrimp
2-3 T Prepared Cooking & Dipping Oil Blend
2 T White wine
1/3 C Seasoned Italian bread crumbs
¼ C Parmesan Cheese
Preheat oven to 425°. Place shrimp into a 9″ x 13″ baking dish. Drizzel shrimp with Cooking & Dipping Oil and white wine, mix well before spreading into an even layer. Sprinkle bread crumb and cheese evenly over the shrimp and bake for 20 minutes. Remove from oven and allow to cool for 5 minutes. Enjoy!