Gooey Hot Fudge Sauce
Ingredients & Directions 2 c (12oz) Semisweet Chocolate Chips 2 tb Butter 1/2 c Half-and-half 1 tb Corn syrup 1/8 ts Salt 1/2 ts Vanilla extract From: Francine Boucher fboucher@sympatico.ca Date: Tue, 21 May 1996 15:22:14 -0500 Melt chocolate and butter with half-and-half, corn syrup and salt in heavy 2-quart saucepan over low heat, stirring until smooth. Remove from heat; let stand 10 minutes. Stir in vanilla. Serve warm or pour into clean glass jars and seal tightly. Store up to 6 months in refrigerator. Reheat sauce in double-boiler over hot (not boiling) water before serving, if desired. Makes about 1 1/2 cups of sauce. Yields 1 Servings
Black Bottom Cupcakes (or Cake)
Ingredients & Directions 12 oz Cream cheese 2 Eggs 1 2/3 c Sugar 10 oz Semisweet chocolate chips 1 1/2 c Flour — sifted 1/4 c Cocoa powder 1 ts Baking soda 1 ts Salt 1 c Water 1/3 c Cooking oil 1 tb Vinegar 1 ts Vanilla INSTRUCTIONS: Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan. Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. If using a cake or bundt pan, scrape the batter into the pan, then top with several layers of the cream cheese topping, spreading it thinly because it will sink in deeper after each application. Bake until the cakes test done — 30 to 35 minutes for cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out on wire racks to cool completely. Yields 24 Servings
Sweet Raisin Nut Bread
Ingredients & Directions 1 pk Yeast 3 tb Sugar 3 c Bread flour 3/4 c Milk 1/4 c Water 2 Eggs 4 tb Melted butter; cooled 1/4 c Honey 1 1/2 ts Salt 1/3 c Raisins 1/3 c Golden raisins 3/4 c Nuts Ingredients should be at room temperature. Liquids (and ‘warmed’ ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread Yields 1 Servings
Potato Bread (for Abm)
Ingredients & Directions FOR 1 POUND LOAF 6 1/2 oz Water; 80 degrees F 2 c Bread Flour 1/3 c Instant Potato Flakes 1 tb Dry Milk 1 tb Sugar 1 ts Salt 1 tb Butter; cut into 4 pieces 1 1/2 ts Active Dry Yeast Add all ingredients to pan in the listed order. I use the Basic cycle with a light bread color to keep it tender. Enjoy! Yields 1 Servings
Potato Casserole W/saffron, Almonds, Bread Cr
Ingredients & Directions 2 lb Potatoes 1/2 c Almonds, blanched; roughly Salt and pepper -chopped Saffron threads (several 2 lg Garlic cloves -pinches) 1 ts Paprika 2 tb Spanish or other fragrant 1 c ;water; boiling -virgin olive oil 1 tb Pasley; chopped, for garnish 1 Slice dense white bread Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes. Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Serves 4. Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan Vegetarian Times, Nov 93/MM by DEEANNE Yields 4 servings
Gingerbread Muffins
Ingredients & Directions -JAMES FAUNCE (MGFX39A) 4 c All-purpose flour 1 c Shortening 2 ts Ground ginger 1 c Sugar 1/2 ts Cinnamon 1 c Molassas 1/2 ts Cloves 4 Eggs 1/2 c Pecans; chopped 2 ts Baking soda 1 c Raisins 1 c Buttermilk In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each. Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins. This is one of my favorite muffin recipes — even the kids love them!! Yields 12 servings
Hot Fudge Sundae Cake #1
Ingredients & Directions 1 pk (6-oz) seml-sweet chocolate -chips 1 c Margarine 2 c Sugar 4 Eggs 1 c Buttermilk 2 1/2 c Flour 1/4 ts Baking soda 2/3 c Hershey syrup 2 ts Vanllla 1/8 ts Salt 1 c Chopped pecans OPTIONAL Bananas Whipped topping Maraschino cherries Ice cream Hot fudge topping Glaze Do NOT preheat oven. Place chocolate chips in a double boiler. While they are melting, cream margarine and sugar together. Add eggs, beating well, Add melted chocolate, buttermilk, flour and soda (sifted together), Hershey syrup, vanilla and salt. Shake pecans in flour and add to mixture. Bake in greased and floured tube or bundt pan. Start in a cold oven and bake at 350? for 1-1/2 hours. Serving suggestions: Serve 2 thin slices with sliced bananas sandwiched in between. Top each serving with whipped topping and a cherry. Or sandwich ice cream between slices and top with bananas and hot fudgs saucs. Also good iced with your favorite glaze. Yield: 18 to 20 servings. JUDY HUPFER (MRS. JAMES) From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 18 Servings
