Chocolate Delight Cake
Ingredients & Directions ??????? ea Chocolate Pudding, Cook type ??????? ea Chocolate cake mix ??????? ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pudding. Stir the mixture. It’s gooey. Put in prepared 9×13 pan. Sprinkle with chocolate chips. Cool and cut in pan. Can also use yellow cake mix and butterscotchchips. Yields 8 servings
Raspberry-cream Cheese Coffee Cake *jb
Ingredients & Directions 2 1/4 c All-purpose flour 1 c Sugar 1/2 c Plus 2 Tabl unsalted butter –at room temperature 1/2 t Baking powder 1/2 t Baking soda 1/4 t Salt 3/4 c Sour cream 1 t Almond extract 2 lg Eggs 8 oz Cream cheese, softened 1/2 c Raspberry perserves 1/2 c Sliced almonds Preheat oven to 350F. Grease and flour the bottom and sides of a 9-inch springform pan. In a large bowl, combine the flour and 3/4 cup of the sugar. Using a pastry blender or fork, cut in the batter until the mixture resembles coarse crumbs. Reserve 1 cup and set aside. To the remaining crumb mixture, add the baking powder, soda, salt, sour cream, almond extract and 1 egg. Blend well. With oiled hands, gently pat the dough over the bottom and 1 1/2 inches up the sides of the springform pan; the mixture will be a little sticky. In a small bowl, combine the cream cheese, the remaining 1/4 cup sugar, and 1 egg. Blend well. Pour into the batter-lined pan. In a small saucepan, warm the preserves. Carefully spoon the preserves evenly over the cream cheese mixture. Stir the sliced almonds into the reserved crumb mixture and sprinkle over the preserves. Bake for 45 to 55 minutes, or until the cream cheese filling is set and the crust is deep golden brown. Cool on a rack for 15 minutes, then remove from the pan. The cake can be served warm or cool, but it should be stored in the refrigerator. Reprinted from Marcia Adam’s Heirloom Recipes Cookbook. Yields 8 Servings
Impossible Southwestern Pie
Ingredients & Directions —–waldine van geffen -vghc42a—– 1 1/2 c Frozen whole kernel corn 8 md Green onions; chop 15 oz Black beans; rinse; drain 1/3 c Cheddar; shred 1/2 c Bisquick reduced fat or; -original baking mix 1/2 cup Milk 1/2 cup Thick-and-chunky salsa 2 Eggs Thick-and-chunky salsa Heat oven to 400~. Grease glass pie plate, 9×1-1/4″. Layer corn, onions and beans in pie plate; stir gently. Sprinkle with cheese. Stir baking mix, milk, 1/2 c salsa and the eggs with fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. 205 cal; 5 gr fat; 22% fat. Yields 6 Servings
Steak Tartare
Ingredients & Directions 1/4 lb Fresh, raw sirloin or 1/4 t Worcestershire sauce 1/4 lb Tenderloin beef, cubed 1/4 t Dijon mustard 1/2 t Capers 1 x 1-inch piece onion Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup Yields 1 servings
Best Chocolate Cake
Ingredients & Directions 2 c Flour 2 c Sugar 1 ts Soda 1 ts Salt 1/2 ts Baking powder 3/4 c Water 3/4 c Buttermilk 1/2 c Imperial margarine 2 Eggs 1 ts Vanilla 4 oz Unsweetened chocolate; -melted and cooled (you can -melt the margarine and -chocolate together if you -like) Heat oven to 350 degrees. Grease and flour a 13 x2 in. pan or 3 eight in. pans, or two 9 in. pans. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans. Bake oblong pans 40-45 minutes. Bake layer pans 30-35 minutes. Cool and frost with desired frosting. Yields 1 Servings
Orange Freeze Pie
Ingredients & Directions 1 ea Deep dish pie crust shell,ba 3 oz Pkg. orange flavor gelatin 2/3 c Boiling orange juice 1 c Vanilla ice cream,softened 11 oz Can mandarin oranges,drained 1 c Whipped topping,thawed Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls, blending until dissolved.Chill until slightly thickened.Stir in mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm, about 2 hours.Remove from freezer 15 minutes before serving.Serves 8. Yields 8 Servings
Mocha Madness Chocolate Cake
Ingredients & Directions 1 3/4 c All purpose flour 1 c Granulated sugar 3/4 c Unsweetened cocoa powder 1 1/2 ts Baking soda 1 1/2 ts Baking powder 1 ts Salt 1 1/4 c Buttermilk 1 c Packed brown sugar 2 Eggs; lightly beaten 1/4 c Canola oil 2 ts Vanilla 3/4 c Hot; strong, black ; coffee -ICING- 1 c Confectioners sugar 1/2 ts Vanilla 1 tb Buttermilk or skim milk; up -to 2 Preheat oven to 350 degrees. Spray a 12cup Bundt pan or tube with cooking spray. Dust the pan with some flour and shake out the excess. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. Add the buttermilk, brown sugar, eggs, oil and vanilla. Beat with an electric mixer on high for 2 minutes. Whisk in the hot coffee. Pour the batter into the pan and bake for 45 to 50 minutes until the tester comes out clean. Cool the cake in the pan, then invert the cake onto a wire rack to cool completely. Icing: In a bowl, whisk sugar, vanilla and enough of the milk to make a thick icing but thin enough to drizzle on the cake and have it run down the sides. Yields 1 servings
