One Pan Mocho Cake
Ingredients & Directions 1 1/4 c Flour 1 c Packed brown sugar 1/4 c Corn starch 1/2 ts Baking soda 3 tb Cocoa 1 ts Instant coffee 1/2 ts Salt 1/3 c Oil 1 tb White vinegar 1/2 ts Vanilla 1 c Water MOCHO FROSTING 3 tb Butter; softened 1 1/2 c Confectioners sugar 2 tb Cocoa 1/2 ts Instant coffee 1/2 ts Vanilla 1 tb Milk Here are two great TNT one-pan cake recipes (with frostings) from years ago, origin unknown, although I think it may have been McCalls or Family Circle Magazine in the early 1980’s. In 8 or 9 inch pan mix together flour,sugar, baking soda, corn starch, cocoa, coffee and salt with fork. Add oil, vinegar, vanilla and water. Mix well. Bake at 350? for 40 minutes. Cool and frost. (For plain chocolate cake, omit the instant coffee.) Mocho Frosting: With wooden spoon mix together butter, sugar, cocoa and coffee. Add vanilla and milk. Beat until smooth. Spread over mocho cake. (For plain chocolate, omit coffee.) NOTE: Both of these are also good topped with whipped cream or sprinkled with powdered sugar. Yields 1 Servings
Orange Walnut Cake Athens Style
Ingredients & Directions 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners’ sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners’ sugar and cool thoroughly before slicing. Yields 10 servings
Potato Starter Sourdough Bread
Ingredients & Directions 1 c Starter, 1/4 c Sugar, 1/2 c Safflower oil, 1 1/2 ts Salt, 1 1/2 c Warm water, 6 c Bread flour (or 2 cups bread Flour and 4 cups All-purpose) Place the cup of starter in a bowl and add the sugar, oil, salt, warm water, and flour one cup at a time, stirring after each cup of flour. (If desired, 2 cups of the flour may be whole wheat.) Mix dough well with a heavy duty mixer, food processor, or by hand. Turn the dough out onto a floured board and knead well. Place in a large oiled bowl, oil the top of the dough, cover with plastic wrap and allow to rise overnight. The next morning, punch the dough down. Knead on a floured board about a minute. Divide into 3 pieces and shape into loaes. Place into greased 8×4 inch greased loaf pans. Cover with a towel and allow to rise 6 to 8 hours on the counter. Bake the loaves in a 325F oven for 25 to 30 minutes. Remove the loaves from the pans. Note – if the weather is very cold or rainy, add a packet of dry yeast to the dough to ensure that it will rise. (Connie Jobe) Potato Starter Sourdough Bread: Yields 1 servings
White Chocolate Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Ladyfinger crumbs 4 oz White chocolate; coarsely -chopped 5 tb Unsalted butter or -margarine; melted FILLING 18 oz White chocolate 1/4 c Heavy cream; (Evaporated -skimmed) 1 1/2 lb Cream cheese; softened 1/2 c Sugar 1/2 c Sour cream 4 lg Eggs 1 tb Vanilla extract WHITE CHOCOLATE GANACHE 8 oz White chocolate; finely -chopped 1/2 c Heavy cream; (evaporated -skimmed) 1 tb Unsalted butter or margarine Fresh raspberries; for -garnish RASPBERRY SAUCE 1 c Red currant jelly 1/4 c Dark rum 2 c Whole raspberries MAKE THE CRUST: In a food processor or blender or with fork, combine the ladyfinger crumbs and the white chocolate and process until the chocolate is finely chopped. Blend in the butter. Wrap the outside of a 9-inch springform pan in aluminum foil. Press the crust into the bottom and up the sides of the pan. Chill the crust. Preheat the oven to 275 degrees. Set a shallow baking pan filled with hot water on the bottom rack of the oven. PREPARE THE FILLING: In a double boiler, melt the white chocolate with the cream over hot, not simmering, water. Set aside to cool slightly. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, eggs, and vanilla. Beat in the white chocolate cream. Pour into the prepared pan. Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave the cake in the oven for 1 hour. Cool the cheesecake on a rack for 30 minutes. MEANWHILE, MAKE THE GANACHE: Place the white chocolate (no need to use so much white chocolate) in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, the stir until smooth. Let the ganache cool to room temperature. Pour the ganache over the cheesecake and spread it smooth. Cover the cheesecake and refrigerate for at least 8 hours or overnight. To unmold, wrap a hot wet towel around the pan, then remove the sides of the springform. Garnish the cheesecake with fresh raspberries at the edge of the circle. Cut into wedges and serve with the Raspberry Sauce. PREPARE FRESH RASPBERRY SAUCE: Melt jelly in small saucepan over very low heat. Remove from heat and stir in rum. Add raspberries and mix gently, being careful not to crush. Yields 16 Servings
Cranberry Iced Cream Pie
Ingredients & Directions -FOR THE BASE- 48 Ice cream wafers 75 g Butter; melted (3oz) -FOR THE FILLING- 1 250 g tub mascarpone 520 g Cranberry sauce; (1 x 315g -jar and 1 ; x 205g jar) 1/2 Lime For the base, break the wafers into crumbs. Melt the butter and add to the crumbs. Press the crumb mixture into a 23cm (9 inch) pie dish. Place in the refrigerator to chill. For the filling:Mix together the mascarpone with the cranberry sauce, reserving a few cranberries for decoration. Pour the cranberry mixture into the pie dish. Place in the freezer for 2-3 hours. Remove from the freezer 10 minutes before serving. Decorate with swirls of creme fraiche and reserved cranberries. Yields 4 servings
Irish Shortbread
Ingredients & Directions 8 oz Butter 8 oz Plain flour 4 oz Caster sugar 2 oz Cornflour 1. Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done. Yields 1 loaf
Raspberry Upside-down Cake
Ingredients & Directions 1/2 Stick margarine or butter 1/4 c Sugar 1 1/2 c Raspberries 2 tb Sliced almonds 1 1/2 c Bisquick original baking mix 1/2 c Sugar 1/2 c Milk or water 2 tb Vegetable oil 1/2 ts Vanilla 1/2 ts Almond extract 1 Egg Sweetened whipped cream or -ice cream; if desired HEAT oven to 350 degrees. Heat margarine in round pan, 9×1-1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. BEAT remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries. BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. 9 servings. Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1 large pear, thinly sliced, for the raspberries. Substitute chopped pecans for the almonds. Increase vanilla to 1 teaspoon; omit almond extract. Add 1/2 teaspoon ground mace or cinnamon with the vanilla. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 9 Servings
