Hershey's Fudgey Chocolate Torte
Ingredients & Directions 3/4 c Butter 6 tb Hershey’s cocoa 1 c Sugar; divided 2/3 c Ground blanched almonds 2 tb Flour 3 Eggs; separated 2 tb Water Chocolate Glaze; (recipe -follows) I cut this out of a magazine years ago, but never made it. Hope it’s good. Melt butter in medium saucepan over low heat. Stir in cocoa and 3/4 cup sugar; blend until smooth. Remove from heat; cool 5 min. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating just until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9″ layer pan. Bake at 350 for 30 min. or until tester comes out clean. Cool 10 min. ( Cake will settle slightly.) Remove from pan onto wire rack. Cool completely. Invert cake onto serving plate. Spread top and sides with chocolate glaze. Chocolate glaze: Melt 2 Tbs butter in small saucepan over low heat. Add 2 Tbs cocoa and 2 Tbs water; stir constantly until mixture thickens. Do not boil. Remove from heat, add 1/2 tsp vanilla. Gradually add 1 cup 10 X sugar, beating with whisk until smooth. Yields 1 Servings
Dill Bread
Ingredients & Directions 1 pk Yeast; Active Dry 1 tb Butter; Melted 1/4 c Warm Water(110-120 degrees) 1 Egg; Large 1 c Cottage Cheese; Creamed * 1 ts Salt 2 tb Sugar 2 ts Dillseed 1 tb Onion; Minced 2 1/4 c Flour; Unbleached Or Bread Yield: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 servings
Impossible Tuna Tomato Pie
Ingredients & Directions 6 1/8 oz Can tuna in water; drain — Flake 1 md Tomato — chopped 1/3 c Mozzarella — shredded 1 tb Fresh basil — chopped or 1 ts Dried 1 c Reduced-fat baking mix 4 Eggs whites — or 1/2 c Egg substitute 1/2 ts Salt — opt 1/4 ts Pepper Heat oven to 400~. Lightly grease a pie plate. Sprinkle tuna, tomato, cheese and basil evenly in pie plate. Beat remaining ingredients in blender on high speed for 15 seconds or with a hand beater or wire whisk for one minute until smooth. Pour into pie plate. Bake for about 30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before serving. Yields 6 Servings
Half Moon Bay Pumpkin Bread
Ingredients & Directions 3 c Sugar, granulated 3 1/2 c Flour, all-purpose 1/2 ts Salt 2 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 4 lg Eggs 1 c Vegetable oil 2 c Pumpkin (cooked) 2/3 c Water 1 1/2 c Walnuts, chopped Cream cheese (optional; -for serving) Preheat the oven to 350 degrees F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It’s easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you’re using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. NOTES: * A dessert bread made from pumpkins — Every year in Half Moon Bay, California there is a Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never mind that for the last two years the winner has been in Nova Scotia: the citizens of Half Moon Bay take pumpkins very seriously. At Christmas time in Half Moon Bay, people give each other little tins of this bread as presents. I also take it backpacking, because it’s pretty resistant to being squashed (and tastes fine even when it is). Yield: 3 1-pound loaves. * I think the nuts are important in this recipe. Unless you absolutely hate them, leave them in. * It’s not necessary, but you can serve some good cream cheese with it to spread on the slices if you like. : Difficulty: easy to moderate. : Time: 15 minutes preparation, 90 minutes cooking. : Precision: measure the ingredients. : Vicki O’Day : Hewlett-Packard Laboratories, Palo Alto, California, USA : hplabs!oday : Yields 3 loaves
Variations On Rice Krispies Marshmallow Squares
Ingredients & Directions Recipe Of Marshmallow Sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 8 Servings
Prosciutto Di Parms With Fig Tartletts
Ingredients & Directions 3 c Flour 12 tb Sweet unsalted butter, -melted, and liquid 1/4 c Sugar 2 Extra large eggs 12 Figs, ripe 8 oz Prosciutto di Parma, sliced -paper thin 1 ts Fennel seed 2 oz Extra virgin olive oil Preheat oven to 400 degrees F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings Yields 1 Servings
Banana Caramel Pie
Ingredients & Directions 1 c C&H Dark Brown Sugar 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Cold water 2 Egg yolks 1 c Boiling water 1 tb Butter 1/2 ts Vanilla 1/4 c Evaporated milk 1 8″ or 9″ pastry shell — (baked and cooled) 4 Ripe bananas * * Original recipe calls for “3 or 4 ripe bananas” Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Pie
