Chocolate-cinnamon Torte With Mocha Fudge Glaze
Ingredients & Directions CAKE 8 oz Tofu 2 c Granular sweetener — (such as Sucanat) 3/4 c Oil 1 c Water 1 tb Vanilla extract 2 c All-purpose flour 3/4 c Cocoa powder 2 ts Ground cinnamon 1 ts Baking soda 1 ts Cream of tartar MOCHA FUDGE GLAZE 1/4 c Margarine or oil 1/4 c Cocoa powder 3 tb Water 1 ts Instant espresso powder 1 1/2 c Granular sweetener 1 ts Vanilla extract Ground cinnamon for garnish For CAKE: Preheat oven to 350 F. Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder. Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like. Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup. (Don’t worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.) Add oil, water and vanilla to tofu mixture, beating until thoroughly combined. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder. Blend sifted dry ingredients into liquid mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes. Transfer to rack and cool completely. GLAZE: In a small saucepan, combine all ingredients. Cook and stir over medium heat until mixture is shiny and completely smooth. Let mixture come to a boil, then immediately remove from heat. Let cool 10 minutes. Stir vigorously before using. To assemble cake: Remove sides from pan. If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze. Remove pan bottom from cake. Pour glaze evenly over top of cake, allowing some to drip down sides also. Use a knife or spatula to spread glaze around sides. Transfer to serving platter. Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired. Variation: A mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top. Yields 16 servings
Banana Cream Pie With Chocolate
Ingredients & Directions 1 9-inch pie shell; unbaked 3 oz Bittersweet chocolate; -finely grated FOR THE CUSTARD 2 lg Eggs; lightly beaten 1/2 c Sugar 2 c Light cream 1 ts Vanilla extract FOR THE TOPPING 2 lg Bananas; ripe 1 tb Orange juice 1 tb Coffee-flavored liqueur; -optional 1 c Heavy cream 2 tb Confectioner’s sugar; or to -taste 1/2 ts Vanilla extract Fresh nutmeg; grated Preheat the oven to 350 degrees. Put the pie shell on a cookie sheet and scatter the chocolate in the shell. To make the custard, mix together the eggs, sugar, cream, and vanilla. Pour into the pastry shell and carefully put it in the oven. Bake until the custard is nearly set in the middle, about 40 minutes. Let the custard cool, then cover and chill. Right before serving, peel and slice the bananas, and toss them with the orange juice and coffee liqueur. Spread the slices on the custard. Whip the heavy cream, sweeten it with confectioner’s sugar, and flavor with vanilla. Spread the cream over the bananas, dust with nutmeg, and chill until serving time. Don’t let the completed pie wait long. Yields 8 Servings
Joe Froggers (old Marblehead Cookies)
Ingredients & Directions 1/2 c Vegetable shortening 4 c All-purpose flour 1 ts Baking soda 1 1/2 ts Ground ginger 1 1/2 ts Salt 1 c Blackstrap molasses 1 c Sugar 1/2 c Water 1/4 ts Allspice 1/2 ts Ground cloves 1/2 ts Nutmeg Mix shortening and sugar well. Stir in molasses nad water. Stir dry ingredients together separately, then vlend into shortening mixture. Chill dough for several hours or overnight. Heat oven to 375 degrees. Roll dough 1/4″ thick on floured board or sprinkle Saran wrap with flour. Cut into 3″ circles. Sprinkle with sugar. Place on well-greased baking sheet. Bake 10-12 minutes. Leave on baking sheet for a few minutes before removing to prevent breaking. Store in covered jar. NOTES : Legend has it that an old man named Joe who lived by a pond would trade these for rum to the seafarers coming home to Mystic. Since the pond had lots of frogs in it, the large 8 inch cookies were given the name “Froggers”. Yields 36 Servings
Pumpkin And Maple Sugar Pie
Ingredients & Directions 16 oz Pumpkin, canned 2 tb All-purpose flour 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Ground ginger 1 tb Margarine 1 c Sugar 1 c Milk 2 tb Maple syrup 2 Eggs 1 9 inch pie crust — unbaked 1 Whipped cream — optional In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean. Cool to room temperature, refrigerate. Garnish with whipped cream if desired. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type. Yields 1 servings
Jumbo Lump Crabcakes, Cucumber Carrot Salad And Chipotle
Ingredients & Directions 1 c Soy oil 1/2 c Chopped onion, small dice 3/4 c Chopped peppers (red, green And yellow), small dice 3 Egg yolks 1/4 c Fresh lime juice 1/4 c Dijon mustard 1/2 tb Tabasco 1 tb Vietnamese fish sauce 1 lb Jumbo lump crabmeat, Uncleaned 1 1/2 tb Each of fresh dill, chives And parsley, cleaned, stems Removed and roughly chopped 1 1/2 c Fresh bread crumbs (crusts Removed) 1 c Japanese bread crumbs, (Panko) 1 tb Freshly ground white pepper 2 Eggs Vegetable oil for sauteing Method: Pre-heat the oven to 350 degrees. In a sauce pan over medium heat, place the oil, onions and peppers, and simmer until the vegetables are tender, about 7 minutes. Combine the 3 egg yolks, lime juice, mustard, Tabasco, fish sauce in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the saucepan to the heat for 30 seconds, whisking constantly to insure that sauce is fully incorporated. Set the saucepan down over a bowl of ice and whisk to cook quickly. Refrigerate the sauce covered, until it is well-chilled. Make the crab cakes: Pick over crab meat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce base to the crab and gently combine. Add enough of the bread crumbs to bind the crab mixture. Check to see that the mixture is moist (the bread crumbs will absorb moisture as the crab mix sits) and add more sauce or bread crumbs as needed. Add the white pepper and taste for seasoning. Form the crab into little cakes, about 2 inches in diameter. In a separate bowl, beat the eggs. One at a time, coat each crab cake with egg. Then coat with Japanese bread crumbs. Heat 1/4 of vegetable oil in a large saute pan over medium heat. SautJing in batches, brown the crab cakes on both sides and reserve on a platter. Place in a pre-heated 350 degree oven for 2-3 minutes to heat through, and serve. CHEF DU JOUR RICK MOONEN SHOW #DJ9321 Yields 4 servings
Cheesie Bacon Biscuits (for Dogs)
Ingredients & Directions 3/4 c Whole wheat flour 1/2 ts Baking soda 1/2 ts Salt 1 Stick margarine; softened 2/3 c Brown sugar 1 Egg; slightly beaten 1 1/2 ts Vanilla 1 1/2 c Regular oats; uncooked 1 c (4 oz.) shredded cheddar -cheese 2/3 c Wheat germ 1/2 lb Bacon; cooked crisp, -drained, and crumbled Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack. Yields 1 Servings
Prune Bread
Ingredients & Directions 2 tb Shortening 2 tb Citron 10 Prunes; large – covered w/w -ater/soaked over night 2 1/2 c Flour; white 3/4 c Brown sugar 1 ts Salt 2 1/2 ts Baking powder Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350 F. Note: I assume prunes are chopped and remaining ingredients combined. Yields 1 Servings
