Mandarin Chocolate Cake
Ingredients & Directions –CAKE– 12 oz Semisweet chocolate; chopped 3/4 c Unsalted butter; cut into 8 -pieces, ; room temperature (1 ; 1/2 sticks) 1 c Sugar 1 1/2 tb Grated orange peel 4 lg Eggs 1 lg Egg yolk 3/4 c Cake flour 1/4 ts Ground ginger; (generous) 1 c Chopped toasted almonds 3/4 c Minced crystallized ginger -GLAZE- 1/2 c Whipping cream 2 tb Plus 2 teaspoons Grand -Marnier 11 oz Semisweet chocolate; minced 4 Oranges; thinly sliced For Cake: Preheat oven to 350F. Butter 10-inch-diameter cake pan. Line bottom with parchment; butter paper. Dust pan with flour. Melt semisweet chocolate in top of double boiler over simmering water. Remove from over water. Add unsalted butter 1 tablespoon at a time, mixing until melted and smooth. Mix in sugar and grated orange peel. Mix in eggs 1 at a time. Stir in egg yolk. Add cake flour and ground ginger, then chopped toasted almonds and crystallized ginger and stir to combine. Transfer batter to prepared pan. Bake until just springy to touch, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool. For glaze: Scald whipping cream with Grand Marnier liqueur in heavy small saucepan. Remove from heat. Add semisweet chocolate and mix until smooth. Cool chocolate glaze until thick enough to spread. Arrange cake flat side up on rack. Spread glaze evenly over top and sides of cake. Refrigerate until glaze if firm, about 30 minutes. Transfer cake to serving platter. (Cake can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Cut orange slices in half. Twist three and place in center of cake. Arrange remaining orange slices around edge of platter and serve. Serves 12. Yields 1 servings
Homemade Cookie Mix
Ingredients & Directions 8 c Unbleached flour 2 1/2 c Granulated sugar 2 c Packed brown sugar 4 ts Salt 1 1/2 ts Baking soda 3 c Vegetable shortening In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. Cut in the vegetable shortening until the mixture resembles cornmeal in texture. Put into a very large, airtight container. Label with date and cont Makes about 16 c Homemade Cookie Mix. Yields 1 Servings
Impossible Chocolate Cheesecake
Ingredients & Directions 2 Cream cheese packages; * 2 Semisweet chocolate;** 3/4 c Sugar 2 tb Kahula;*** 2/3 c Bisquick baking mix 1 ts Vanilla extract 2 Eggs 1/2 ts Almond extract -CHOCOLATE TOPPING- 1 Sour cream; 8-oz carton 1 tb Kahula; *** 1 oz Semisweet chocolate square 1 ts Vanilla extract 2 tb Sugar * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Yields 1 servings
Queen Of Sheba Cake
Ingredients & Directions Cocoa-almond cake: 1 c Almonds; blanched, toasted 16 ts Sugar 1/2 c All-purpose flour 1/4 c Cocoa powder 1 ts Baking powder 6 Eggs, separated, room temper -ture 1/4 ts Cream of tartar 1/3 c Butter, melted and cooled Chocolate parfait: 12 oz Bittersweet chocolate, coars -ly chopped 1 c Milk 8 Egg yolks, room temperature 1 1/3 c Sugar 2 c Whipping cream, well-chilled 1/2 c Amaretto liqueur 1/4 c Water Chocolate whipped cream: 2 oz Bittersweet chocolate, coars -ly chopped 1 c Whipping cream, well-chilled 4 ts Sugar 1 ts Vanilla Almonds; whole, blanched Chocolate garnishes, optiona – Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9″ springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. Beat whites in another bowl, with cream of tartar until stiff but not dry. Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake until tester inserted in center of cake comes out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack and cool cakes completely. Melt chocolate in top of double boiler over hot, but not boiling water. Bring milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in hot milk, return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do Not Boil. Gradually, whisk custard into chocolate until smooth. Cool completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9″ springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add third layer and repeat. Add forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into a pastry bag fitted with medium star tip. Set cake on serving platter. Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. Mayalso use chocolate leaves or curls as garnish. Yields 12 Servings
Cookie Pie
Ingredients & Directions 1 1/2 c Butter 2 1/2 c Light or dark brown sugar 4 Eggs 3 ts Vanilla 3 ts Lemon juice 6 c Cake flour 5 ts Baking powder 1 ts Salt 2 cn Cherry pie filling Cream together butter and light brown sugar until fluffy. Add eggs and beat well. Add vanilla and lemon juice and mix well. Mix together separately, the flour, baking powder and salt then add to butter, sugar and egg mixture and mix well. Grease a 17 x 13 cookie sheet and spread with 3/4 of the dough. Spread the 2 cans of cherry pie filling over the dough then dot (heaping teaspoonfuls) with remaining dough. Bake 45 min. at 350 degrees. When cool cut into squares. Yields 1 servings
White Christmas Cake
Ingredients & Directions 1/2 c Water 4 oz White confectionery coating 1 c Butter or margarine, -softened 2 c Sugar 4 Eggs, separated 1 tb Vanilla extract 2 1/2 c All-purpose flour 1 ts Baking soda 1 c Buttermilk 1 c Flaked coconut 1 c Chopped pecans FROSTING 8 oz Cream cheese, softened 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1 lb Confectioners’ sugar 1 tb Milk In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in. square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings. Yields 1 Servings
Omelettry West's Gingerbread Pancakes
Ingredients & Directions 3 Egg 1/4 c Sugar, brown 1/2 c Buttermilk 1/2 c ;Water or milk 1/4 c Coffee, brewed 2 1/2 c Flour 1/2 ts Salt 1 ts Baking powder 1 1/2 ts Baking soda 1 ts Cloves, ground 1 tb Cinnamon 1 tb Ginger 1 tb Nutmeg 4 tb Butter; melted Cream together the eggs and the brown sugar, then add the buttermilk, water and coffee. In a separate container sift together the flour, salt, baking powder, baking soda, cloves, cinnamon, ginger, and nutmeg. Then combine the liquid and solid ingredients, adding the melted butter. Cook on a griddle as you would any other pancake. This recipe may require a fair amount of liquid adjustment. Make sure that the batter flows off of the spoon fairly evenly, or the pancakes will be too heavy, and will never cook all the way through without burning the edges! Serve with butter, maple syrup, honey, or molasses. — per Ellie Rucker Austin (TX) American-Statesman From Yields 4 Servings
