White Chocolate Pound Cake
Ingredients & Directions 1 tb Finely chopped pecans 1/2 lb Unsalted butter, at room -temperature 2 c Sugar 1 c Heavy whipping cream 4 oz Finely chopped white -chocolate, melted and tepid 6 lg Eggs, at room temperature 3 c All-purpose flour 1/2 ts Salt 1/4 ts Baking soda FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36) Posting the recipe for that disgustingly rich chocolate pound cake the other day reminded me of another favorite cake around our house. This White Chocolate Pound Cake is a lot lighter than the other, and is delicious with fresh strawberries or raspberries. I’ve even been known to sneak a piece of this cake for breakfast (when the kids aren’t looking). The recipe comes from the “White Chocolate Cookbook” by Janice Henderson. There’s lots more where this came from if you want them. White Chocolate Pound Cake Position a rack in the center and preheat oven to 300 deg F. Butter a 10 inch fluted tube pan. Dust with flour; tap out the excess. Sprinkle the pecans over the bottom. Using an electric mixer set at medium speed, beat the butter in a large bowl until light and fluffy, then add the sugar, 1 cup at a time, beating well after each addition. Blend in the cream and white chocolate. Add the eggs, one at a time, beating well after each addition. Into a large bowl, sift the flour with the salt and baking soda. Mix the flour mixture into the cream mixture, 1 cup at a time, just until blended. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer the cake in the pan to a wire rack and cool 15 minutes. Loosen the cake from the edges of the pan with a metal spatula and invert onto the wire rack. Cool completely. Through a fine-mesh sieve, sprinkle confectioners’ sugar over the top of the cake. store at room temperature, wrapped airtight. One note on melting white chocolate: Since the fats in white chocolates melt at different temperatures, and since the milk proteins tend to clump if overheated, melting white chocolate can be very frustrating. I’ve found that the easiest method is to chop the chocolate into small pieces and melt them in the microwave. Microwave at high power for 1 minute, then stir. If necessary, continue the process for additional 30-second intervals until completely melted. Microwave only until smooth; DO NOT OVERHEAT!!! Whatever you do, don’t take this cake to work with you. I did that once and have not had a moment’s peace since. B-) ** -= this comes from the bottom of the files of Shelley Rodgers =- Yields 6 Servings
Low-fat Devil's Chocolate Fudge Cake
Ingredients & Directions 1 c Water 1 c Plus 2 tb sugar 1/2 c Prune puree (see note below) 3/4 c Unsweetened cocoa -or prepared prune butter 1 1/2 ts Baking powder 3 lg Egg whites 1/4 ts Baking soda 1 1/2 ts Vanilla 1/4 ts Salt 1 c Plus 2 tb flour Preheat oven to 350^. Coat a 9″ square pan with cooking spray. In a mixer bowl, combine water, prune puree, egg whites and vanilla. Beat thoroughly to blend. Combine flour, sugar, cocoa, baking powder, baking soda and salt. Beat dry ingredients into liquid mixture. Spread batter into prepared pan. Bake about 30 minutes, or until cake tests done. Cool on rack in pan. Serve dusted with powdered sugar or with the following icing. NOTE: To prepare prune puree, simmer 1/2 c prunes in water to cover for about 10 minutes. Let stand until cool. Drain well. Force the prunes through a sieve, leaving behind the skin particles and seeds. ICING: Combine 2 1/2 c powdered sugar, 1/4 c cocoa and 1/4 c low fat milk. Spread on cooled cake. This recipe for all of you healthy chocolate freaks. Note at the bottom, there is a method for making prune puree (very similar to the WonderSlim product that no one can find). This recipe comes from an article about fruit, since it uses prune puree instead of fat. My one gripe, about which I have written to the paper, is that they do NOT do a nutritional analysis of a recipe, even though they call it low-fat. However, those of us who are experienced in baking low-fat can see that there is little fat in this cake. Yields 6 servings
Biscotten Torte
Ingredients & Directions 3/4 lb Oblong biscuits (she has -“nice?” written here; this -is perhaps a name brand?) 1 1/2 tb Rum 1/2 c Milk 4 oz Butter 1/2 c Castor sugar (granulated) 2 Eggs 4 oz Ground almonds 3 dr Almond essence; more or less 1/2 c Milk; extra Toasted slivered almonds Cream butter & sugar until light. Separate eggs (hm, she doesn’t say how far — at least she doesn’t instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup milk. Beat whites stiffly & fold in. Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve. Hm, instructions are a little confusing. I’ll ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Rhubarb Bread Pudding
Ingredients & Directions 4 Bread slices 3/4 ts Cinnamon 3 tb Butter 3 c Rhubarb; 1″ pieces 1/2 c Sugar; granulated Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8″ baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned. Yields 4 servings
Apple-walnut Drop Cookies
Ingredients & Directions 3 c All-purpose flour; sifted 1 1/2 ts Baking soda 3/4 c Soft shortening 2 c Light brown sugar; packed 3/4 ts Salt 1 1/2 ts Ground cinnamon 1 1/2 ts Ground cloves 3/4 ts Ground nutmeg 2 Whole eggs 1 1/2 c Chopped walnuts 1 1/2 c Apple; chopped finely, -unpaired 1 1/2 c Dark raisins; chopped 1/2 c Apple juice or milk GLAZE -(below) -GLAZE- 2 c Confectioners sugar; sifted 1 1/2 tb Butter or margarine; -softened 1/2 ts Vanilla extract 1/4 ts Salt 1/4 c Milk 1. Preheat oven to 400 F. Lightly grease several cookie sheets. 2. sift flour with baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg, and eggs until well blended. 3. Stir in half of flour mixture, then nuts, apple, and raisins. Blend in apple juice or milk, then remaining flour mixture. 4. Drop rounded tablespoonfuls of dough onto cookie sheets, 2 inches apart. 5. Bake 11 to 14 minutes, or until done. While cookies are still hot, spread thinly with Glaze. Decorate with bits of apple as pictured, if desired. Makes 3 1/2 to 4 dozen. GLAZE: 1. In small bowl, combine all ingredients; mix well. 2. Use to glaze Apple-Walnut Drop Cookies. Yields 1 Servings
Lemon Meringue Pie From Mccall's Cooking Scho
Ingredients & Directions 1 Pastry for one pie crust LEMON FILLING 1/4 ts Cornstarch 4 Egg yolks, lightly beaten 3 tb Flour 1/2 c Lemon juice 1 3/4 c Sugar 1 tb Grated lemon peel 1/4 ts Salt 1 tb Butter MERINGUE 4 Egg whites 1/2 c Sugar 1/4 ts Cream of tarter On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden-brown. Cool on rack. In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Overy medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees. In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 T at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling thetop decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely on rack 2 1/2 to 3 hours. Cut with wet knife. Yields 8 servings
Chocolate Bread Pudding
Ingredients & Directions 6 oz Chocolate (semisweet 1 1/2 C Milk -or white), melted 2 Eggs, lightly beaten 1/2 C Sugar, granulated 2 1/2 C Bread cubes (small, 1/4 t Salt -firm and fresh) 1 t Cinnamon, ground Butter four 1-cup ramekins or six custard cups and place them on a cookie sheet. Preheat oven to 400 degrees F. Combine the melted chocolate, sugar, salt and cinnamon. Stir the milk in slowly and then add the eggs. Beat the entire mixture with a whisk until well blended. Stir in the bread cubes and let them soak for a few minutes. Beat the pudding with a whisk again. The bread cubes should fall apart somewhat. Divide the pudding between the ramekins or custard cups and put them, cookie sheet and all, into the oven. Bake for 15 minutes or until the edges look done (spongey, like a cake) and the middle is just under done. Cool for 15 minutes and serve or cool completely, wrap, and store in the refrigerator. They will keep for 3 to 4 days, at least, if refrigerated. The puddings can be warmed in a microwave oven at medium power. The original recipe has half as much cinnamon and eggs. I added the extra egg to make the pudding slightly custardy. If you can get them, Guittard’s Vanilla Milk Chips do quite well in this recipe in place of the chocolate. If you use a crusty bread, trim crusts from bread before using. I usually use Pepperidge Farm’s white bread and I don’t trim. I think the average American white bread is not firm enough. I have used a purchased whole wheat granola bread with quite good results. I think this recipe could easily be altered to include nuts, chopped dates, chopped dried apples and/or raisins. For a richer pudding, try using leftover cake instead of bread. Once I even baked a small cake from a mix and chopped that up for this recipe. One layer makes a double batch. (It was a Dutch chocolate cake, how decadent!) NOTES: * Chocolate bread pudding with cinnamon — This recipe originally came from “Chocolate, Chocolate, Chocolate” by Barbara Myers. I have modified it somewhat. Yield: 4-6 servings. : Difficulty: easy. : Time: 10 minutes preparation and 15 minutes cooking. : Precision: measure the ingredients. : Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz : Yields 4 servings
