Chocolate-marble Sour-cream Cake W/cinnamon-almond Toppin
Ingredients & Directions 6 oz Semisweet Chocolate, (Chips 1 c Granulated Sugar, plus 2 tbs -or Squares) 2 lg Eggs 2 c All-Purpose Flour 1 ts Vanilla Extract 1 ts Baking Powder 1 c Sour Cream, Reduced-Fat Or 1/2 ts Baking Soda -Regular 1/2 ts Salt 2/3 c Toasted Almonds*, chopped 8 tb Unsalted Butter, at room 1 ts Ground Cinnamon -temperature * Buy almonds that are already chopped and toasted. Or buy chopped blanched almonds, spread them on a cookie sheet, and bake 10 to 15 mins at 350 F., until medium brown. Heat the oven to 350 F. Grease a 10 X 4-inch tube pan with removable bottom. Melt the chocolate in a microwave or in a small, heavy saucepan over low heat, stirring often. Remove from the heat. Put the flour, baking powder, baking soda, and salt into a bowl. Stir to mix well. In a large bowl beat the butter and 1 cup sugar with an electric mixer at high speed until pale and fluffy. Add the eggs one at a time, beating after each. Scrape the sides of the bowl. Beat in the vanilla. Reduce the speed to low. Add about 1/3 of the flour mixture and, not waiting until it is completely mixed in, about 1/3 of the sour cream. Continue until all the flour and sour cream have been added, mixing only until blended. Spread about half the batter in the prepared pan. Drop melted chocolate in spoonfuls over the batter and spread gently with a rubber spatula. Sprinkle with about 1/2 the nuts. Drop the remaining batter on top of the nuts and spread gently. Mix the remaining nuts with the cinnamon and 2 Tbs granulated sugar. Sprinkle over the batter. To create a marbled or swirled effect, hold a table knife upright in the batter, almost touching the bottom of the pan. Make zigzag ‘cuts’ through the batter from side to side all the way around the pan. Bake until a wooden pick inserted in the center comes out clean, about 1 hr. Place the pan on a wire rack to cool for 20 mins. Cut around the edge of the cake and tube with a knife to loosen. Remove the pan sides. Let the cake cool completely before removing from the pan bottom. Serve with a few hours or wrap airtight and keep at room temperature overnight, or freeze. YIELD: 10 to 12 portions. Yields 10 servings
Sweetbreads (animella Di Vitello)
Ingredients & Directions 1 Free Flow Recipe I was looking through an Italian cookbook for an Alfredo sauce (no luck there) and ran across a section on sweetbreads. Here’s a short run down on what they are, how to prepare them for cooking and three recipes. Veal sweetbreads are more tender and flavorful than any other variety and are the type most commonly found in American markets. Sweetbreads are very similar to brains in texture and flavor. However, they are somewhat less delicate, and the receive the same preliminary preparation and generally the same cooking treatment. A whole sweetbread is the thymus gland of the animal and consists of 2 nodules, or lobes, of which the more rounded is the tenderest and best part. This choicer lobe is sometimes available separately, although it is more expensive. If sweetbreads are to be sauteed or broiled, first soak them in several changes of cold water for 2 hours. Drain and carefully remove as much as possible of th membrane that covers them, being careful not to dig into the tender flesh. Soak them again in cold water acidulated with lemon juice or vinegar and again remove was much of the membrane as possible. Cut off the connective tubes and then blanch the sweetbreads over low heat for 15 minutes in lightly salted water acidulated with lemon juice (about 1 tablespoon of lemon juice to 1 quart of water). The water should be maintained at a point just below a simmer; do not boil. Drain and plunge them in cold water for 5 to 10 minutes. They are now ready to be sliced and sauteed. Sauteing is the more popular method of cooking sweetbreads. If, however, they are to be braised, blanching them is not necessary. From “Great Italian Cooking-La Grande Cucina Internazionale” by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Yields 1 Servings
Raspberry Laced Vanilla Cake
Ingredients & Directions 1 1/2 c Margarine Or Butter (3 Sticks) — softened 1 1/4 c Sugar 3 c All-Purpose Flour 2/3 c Milk 1 tb Baking Powder 1 1/2 ts Vanilla Extract 1/2 ts Salt 1/4 ts Baking Soda 4 lg Eggs Raspberry Butter-Cream Frosting* 12 oz Raspberry Jam About 3 hours before serving or early in day: Preheat oven to 350F. Grease and flour three 9″ round cake pans. In large bowl, with mixer at low spped, beat margarine or butter and sugar just until blended. Increase spped to high; beat until light and fluffy, scraping bowl often with rubber spattula. Reduce speed to low; add flour, milk, baking powder,vanilla exract, salt,baking soda,and eggs; beat until well mixed, constantl scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely. Prepare Raspberry Butter Cream Frosting*: In large bowl, with mixer at low speed, beat 3 cups confectioners’ sugar and 2 cups margarine or butter (4 sticks) softeneed, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl oftten with rubber spatual. Reduce speed to medium, gradually beat in 1/4 cup raspberry flavor liquer and 1 tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula. Spoon 2 cups frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 cup raspberry preserves. Top with top half of cake layer; spread with about 1/2 cup butter cream frosting. Repeat layering, ending with a cake layer. With metal spatual, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away. Makes 24 servings. Yields 24 Servings
Best Ever Fudge Cake
Ingredients & Directions 1 1/2 c Flour 1 1/2 c Buttermilk 1 1/4 c Sugar 1/2 c Cocoa 1/4 c Diet margarine 2 tb Diet margarine 2 tb Margarine 1 ts Margarine 2 lg Eggs 2 ts Baking soda 1/2 ts Salt 1 ts Vanilla extract 8 ts Powdered sugar 1. Preheat oven to 350?. Spray Bundt pan with Pam. 2. Cream margarines and sugar. Add eggs. 3. Combine dry ingredients and add to mixture. 4. Add buttermilk. Mix well and pour into sprayed Bundt pan. 5. Bake 40 minutes at 350?. Cool 15 minutes and then remove from pan. 6. Sprinkle with the powdered sugar before serving. Yields 16 Servings
Blueberry-yogurt Crumble-top Cake
Ingredients & Directions 1 c Sugar 2 ts Cinnamon 1/4 ts Nutmeg 2 tb Butter, cubed and chilled Blueberry Cake: 1 Stick butter 1 1/2 c Brown sugar 1 Egg 2 1/4 c Flour 1 ts Baking soda 1 c Plain yogurt 1 ts Vanilla 1/2 ts Grated lemon zest 2 c Blueberries Preheat oven to 350 degrees. Butter and flour a 9 by 13-inch baking pan. Make topping: In a small bowl combine sugar and cinnamon. Using a fork, blend butter into sugar mixture until it forms large crumbs. Make cake: In a standing electric mixer or with a hand mixer, cream together butter and sugar. Add egg and mix well. Add flour, baking soda, yogurt, vanilla and zest. Mix on medium for 4 minutes. Pour batter into prepared pan and sprinkle top with blueberries. Lightly press them into batter, if needed. Top with crumble topping. Bake for 45 minutes. Cool on a rack and carefully unmold. Yield: 9 by 13-inch cake ESSENCE OF EMERIL SHOW #EE2157 Crumble Topping: Yields 4 servings
Old-fashioned Spice Cake1
Ingredients & Directions 1 cn (13 ounces) evaporated milk 1 ts Baking powder 1 1 tb Plus 1 ts Vinegar 1 ts Salt 2 1/2 c All-purpose flour* 3/4 ts Ground cinnamon 1 c Granulated sugar 3/4 ts Ground allspice 1 c Raisins, if desired 1/2 ts Ground cloves 3/4 c Packed brown sugar 1/2 ts Ground nutmeg 2/3 c Shortening 3 Eggs 1 ts Baking soda -CARAMEL FROSTING- 1 c Packed brown sugar -(about 1/3 cup) 1/2 c Margarine or butter 2 c Powdered sugar Reserved evaporated milk *if using self-rising flour omit Vinegar, baking soda, bakin And salt. Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency. 16 SERVINGS; 435 CALORIES PER SERVING.. Yields 16 servings
Biscuits
Ingredients & Directions 2 c Flour; To 1 C Whole Wheat 1/3 c Shortening 1 1/4 c Skim Milk; Or Buttermilk 1 ts Salt 4 ts Sugar 4 ts Baking Powder Cut in shortening and mix ingredients lightly [till lumpy] – drop heaps [1/4 to 1/3 C] on sprayed or nonstick baking sheet and bake at 500 for 8-12 minutes – I fork split them like english muffins – yum! [adapted from one of the recipes in The Complete Book of Bread – Clayton] Yields 1 Servings
