Black Magic Cake
Ingredients & Directions 1 3/4 c Flour; Unbleached, Sifted 2 c Sugar 3/4 c Cocoa; Baking 2 ts Baking Soda 1 ts Baking Powder 1 ts Salt 2 ea Eggs; Large 1/2 c Vegetable Oil 1 c Coffee; Black, Strong 1 c Buttermilk 1 ts Vanilla Extract ———————–HUNDRED DOLLAR FROSTING———————– 1/4 c Butter Or Regular Margarine 3 oz Semisweet Chocolate;3 blocks 1 ea Egg; Large 2 c Confectioners’ Sugar 1 tb Vanilla 1 tb Lemon Juice 1 c Walnuts; Chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners’ sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. Yields 16 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
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
Italian Chocolate Cookies
Ingredients & Directions 1/2 c Shortening 1 c Sugar 1/2 c Cocoa 8 oz Glass jelly 1 c Cold coffee 3 ts Cinnamon 1 1/2 c Chopped nuts 1 c Raisins; optional 3 ts Vanilla 1/2 ts Salt 4 ts Baking powder 4 1/2 c Flour Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto a greased cookie sheet. Bake at 350 for 10 to 12 minutes. Frost, if desired. Makes about 90 cookies; 20 per lb., frosted. NOTE: Increase flour to 6 cups for a double batch. Input: 10/30/91 Yields 90 Servings
Moist Snack Cake (vegan, Sugarless, Eggless)
Ingredients & Directions 3 tb Butter; (can be replaced -w/applesauce or soy yogurt) 1 c (or more if needed to -moisten) soy or rice milk 3/4 A grated carrot 3/4 A banana 1 Grated apple; (peel -optional) 20 dr Stevia; (an herb used for -sweetening, can buy in -healthfood stores! works -great in cooking! ok for -diabetics!) 1 c Unbleached flour 1 c Whole wheat flour 1 tb Baking powder 3/4 A tsp of cinnamon; cloves, -nutmeg 1 tb Vanilla Add anything else you like; -nuts, raisins, pumpkin -seeds, etc This cake is not very sweet, but it’s really good and satisifying. Preheat oven to 350 degrees. In a small mixing bowl, mash banana. Mix in butter (or it’s noted subsitute above), grated carrot and apple, spices, soy milk, stevia, and vanilla. In a big mixing bowl, combine the flours, baking powder, and sift if possible to get some air into it since their are no eggs to make it rise up (no big deal, tho). Mix the wet ingredients into the dry and fold it in. If it’s too dry, add more soy milk, and too wet add more flour, but just remember not to mix it very much, just fold and don’t fold much. Take a square baking pan and line it with parchement paper so there’s no mess and the cake lifts right out. (If you don’t have parchment paper – you don’t know what your missing in life!!!! – you can just use pam or butter the pan. Spread the batter across the bottom, it won’t be very high, but that’s the trick of making it cook evenly and without having a snack cake that’s gummy in the middle when you’re not using eggs. Cook for 20-25 minutes. Cut and enjoy this moist cake with some tea and friends. Yields 1 servings
Butter Tarts
Ingredients & Directions 1/4 c Butter 1/2 c Corn syrup 1/2 c Brown sugar; packed 1/2 c Raisins; or currants 1/2 ts Vanilla 12 Tart shells;lined with 1 Egg -pastry shells “These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. …Butter Tarts are uniquely Canadian. There are theories whether they were adapted from southern pecan pie, old-fashioned sugar pies, or maple syrup, backwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opinions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled.” In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_ by Carol Ferguson and Marg Fraser Yields 1 servings
Chocolate Peanut-butter Cookies
Ingredients & Directions 1/4 c Peanut-butter chips 1 T Unsweetened cocoa powder, 1 Portion Chocolate Dough -mixed with -see Basic Cookie Dough 1 T Confectioners’ sugar -recipe Mix chips thoroughly into dough. roll into an 8 inch log and slice into 16 pieces. Roll ech piece into a ball, flatten slighly and put on ungreased cookie sheet 1 inch apart. Bake 10 to 12 min at 350degF until tops looks dry. Remove to a wire rack and dust with cocoa-sugar while still warm. Per cookie: 69 cal, 1 g pro, 8 g car, 4 g fat, 11 mg chol with butter , 3 mg chol with margarine, 37 mg sod. Exchanges: 1/4 starch/bread, 1/4 fruit, 3/4 fat #7 of a set of nine to make a marathon of cookies Woman’s Day, Nov 22, 1994, typos by Charlotte Welch Yields 16 servings
