Fudge Cake
Ingredients & Directions 1 c Sugar 1 c Flour 2 Sticks soft butter 1/4 c Strong coffee 6 Eggs 12 oz Bittersweet chocolate, Melted and cooled Whipped cream: 1 c Heavy whipping cream 2 tb Sugar 1 ts Vanilla extract Have one 10 x 2-inch deep pan, buttered and the bottom lined with a round of parchment or buttered waxed paper. Preheat oven to 325 degrees and set a rack in the middle level. Combine sugar, flour and butter in mixer bowl with paddle. Beat on first speed 3 minutes. Whisk coffee and 3 of the eggs into the chocolate. Add to bowl and mix on first speed 1 minute. Stop, scape bowl and paddle, and beat on second speed 3 minutes. Scrape again. Add remaining eggs and beat 1 minute on second speed. Stop, scrape and beat for 1 more minute. Pour into prepared pan and bake about 45 to 55 minutes. Cool in pan, then turn out and refrigerate. To finish, spread top with whipped cream. Yield: One 10-inch cake, about 12 servings. COOKING LIVE SHOW #CL9031 All recipes courtesy of Nick Malgieri Fudge cake batter: Yields 4 servings
Vanilla Pie
Ingredients & Directions 1 c Molasses or maple syrup 1 c Brown sugar 2 c Hot water 1 Egg; beaten 1 c Granulated sugar 1/2 c Lard 1 Egg 1 c Sour milk or cream 2 c Flour 1/2 ts Baking soda 2 ts Baking powder Cook together the molasses, brown sugar, hot water and beaten eggs. Mix together the rest of the ingredients as you would for a cake batter. Divide the batter among 4 unbaked pie shells. Pour the previously prepared syrup over the batter and bake it at 400 oF for about 10 minutes, then reduce the heat to 350 oF and bake it until done. The cake will rise to the top during baking. Yields 1 Servings
Neiman-marcus Cookies
Ingredients & Directions 2 c Butter 1 ts Salt 2 c Granulated sugar 2 ts Baking powder 2 c Light brown sugar 2 ts Baking soda 4 ea Eggs 24 oz Chocolate chips 2 ts Vanilla extract 1 ea 8 oz. Hershey bar (grated) 4 c All-purpose flour 3 c Chopped pecans 5 c Oatmeal, blended* Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies (recipe may be halved. *Measure oatmeal, then blend in a blender to a fine powder. Yields 1 servings
Charlisa's Extra-good Sesame Drop Biscuit-muffins
Ingredients & Directions 2 c Self-Rising Flour 1 c Butter; at room temperature 1 c Sour Cream 1/2 c Sesame Seeds; lightly -toasted 1 tb Paprika Vegetable Cooking Spray Preheat the oven to 425F. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini-muffin cups with vegetable cooking spray. Drop the dough by teaspoonfuls onto the pan or into the muffin cups. Bake until brown around the edges, about 10 minutes. Watch closely, for they burn easily. Yields 48 Muffins
White Fudge Cake
Ingredients & Directions 3/4 c (4 ounces) coarsely chopped -white chocolate 1/2 c Hot water 2 1/2 c Flour 1 1/2 c Sugar 1 c Softened unsalted butter 1 c Buttermilk 3 Eggs 1 ts Vanilla 1/2 c Chopped nuts 1/2 c Flaked coconut 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt WHITE CHOCOLATE FROSTING 3/4 c (4 ounces) chopped white -chocolate 2 1/2 tb Flour 1 c Milk 1 c Softened unsalted butter 1 c Confectioner’s sugar 1 1/2 ts Vanilla Flaked coconut I love this cake. However, I must admit that I don’t like coconut. This cake is still delicious, but not as festive, if you omit the coconut. Preheat oven to 350. Grease and flour the bottoms of 2 9-inch round cake pans. In a small saucepan over low heat, combine the chocolate and hot water and cook until chocolate is smooth, stirring constantly. Set aside to cool. In a large bowl combine flour, sugar, baking powder, salt, butter and milk. Blend on low speed to moisten, then on medium speed, scraping bowl as needed. Add eggs, chocolate mixture and vanilla. Blend on medium speed for 1 minute. Stir in the pecans and coconut. Pour batter into prepared pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool on racks for about 10 minutes. Loosen the sides with a knife and remove cake from pans, returning to racks until completely cool. Frost. WHITE CHOCOLATE FROSTING: Combine the chocolate and flour in a medium saucepan. Blend in the milk. Cook over medium heat, stirring constantly, until very thick. Remove from heat and cool. In a large bowl, cream the butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition. Beat on high speed until frosting is a whipped cream consistency. Frost cake. Sprinkle top and sides with flaked coconut. Yields 1 Servings
Bali Hai Banana Cream Pie
Ingredients & Directions 3/4 c Sugar 3 tb Cornstarch 1/4 ts Salt 2 c Milk 1 Whole 9″ Baked Pastry Shell 3 Whole Bananas; Large 3 Whole Egg Whites 1/2 ts Vanilla 1/4 ts Cream Of Tartar 6 tb Sugar 1. In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. 2. Cook and stir over medium heat until bubbly. 3. Cook and stir 2 minutes. Remove from heat. 4. Stir small amount of hot mixture into egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. 5. Remove from heat. Add butter and vanilla. 6. Slice bananas into bottom of pastry shell. Pour cream mixture over bananas. 7. Beat egg whites with vanilla and cream of tartar until soft peaks form. 8. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. 9. Spread meringue over hot filling, sealing to edge of pastry. 10. Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool. Yields 1 Servings
Tassajara Bread~ Basic
Ingredients & Directions 6 c Water, lukewarm 85 -105 F 2 tb Yeast 1/2 c Sweetening honey, molasses.. 2 c Dry milk 14 c Whole Wheat flour 2 1/2 tb Salt (seems like a lot) 1/2 c Butter or oil Combine water, yeast, and sweetening .5 – .75 cups. Add milk If eggs are to be used, add now. Let sponge rise 30 – 40 minutes. Add WW flour (7 – 8 Cups), a cup at a time, Beat 100 times with spoon. mixes in air and knead dough Set bowl in warm place 85 – 100 F & let it rise for an hour This rising lets the yeast get started without the salt. Gluten is formed too. Fold in salt, oil, another 6 – 8 C flour. Don’t stir or cut Knead the dough Let it rise another hour Punch it down Let it rise 40 – 50 minutes Shape into loaves Let it rise another 15 – 25 minutes, Slit top and bake 350 for 50 -70 minutes Yields 4 Loaves
