Quick Chocolate Torte
Ingredients & Directions 5 Eggs — separated 1/2 ts Salt 1 c Powdered sugar 1/3 c Cocoa 1 1/2 ts Vanilla 1 c Whipping cream — whipped Chocolate shot, choc. curls Or nuts Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg whites and salt to soft peaks. Add sugar gradually, beating till stiff. Bear yolks and vanilla till thick. Fold into whites with the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur n out immediately onto towel sprinkled with powdered sugar, and peel off paper. Cool 15 min. Cut into quarters. Sread each one wit h whipped cream and stack. Decorate with choc. shot or curls or nuts. Yields 10 Servings
Sweet Potato Pecan Bread1
Ingredients & Directions 2 1/4 ts Yeast 3 c Bread flour 4 tb Rolled oats 1/2 ts Cinnamon 2 pn Nutmeg 1 1/2 ts Salt 2 tb Brown sugar — dark 3 tb Powdered milk 3 tb Butter or margarine 3/4 c Sweet potatoes, cooked — Mashed 3/4 c Water 3 tb Raisins — dark 1/3 c Pecans — chopped Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yields 1 Servings
My Mom's Shortbread Cookies
Ingredients & Directions 2 c Flour 1/2 c Icing sugar 1 c Butter Mix and knead as in making bread for 15-20 minutes. The longer it is kneaded the finer the grain. Cover and chill in fridge for 1 hour before cutting in shapes. Bake in slow oven 300F for 15-20 minutes or until done. You want them to stay as white as possible so don’t cook until they are browned. These, if done properly, will literally melt in you mouth. HONEST!! 8-} Origin: My mom, Shirley Whittaker. Shared by: Sharon Stevens, Jan/95. Yields 1 servings
Fudge Pie #1
Ingredients & Directions 2 oz Unsweetened chocolate -or- 6 tb Cocoa 1 c Sugar 1 Stick butter 2 Eggs; well beaten 1/2 c Sifted flour 1/2 c Chopped pecans Melt chocolate and butter in top of double boiler. Mix with eggs, sugar and flour. Put in well-greased 7-8-inch pie pan and bake at 350 for 20 minutes. Serve with a dip of ice cream. MRS GENE CRAWLEY (ALLISON) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Raspberry Chocolate Swirl Cheesecake
Ingredients & Directions Crust—– 1 1/4 c Vanilla Wafer Crumbs — (about 40 wafers) 1/4 c Cocoa Powder 1/4 c Powdered Sugar 1/4 c Unsalted Butter — melted Filling—– 24 oz Cream Cheese — softened 1 c Sugar — divided 1 1/2 ts Vanilla — divided 3 Eggs — at room temperature 1/4 c Cocoa Powder 1 tb Vegetable Oil 2/3 c Red Raspberry Spread — (seedless) 3 tb Flour CRUST: Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool. FILLING: Preheat oven to 425. Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce oven temperature to 250 and continue baking for 55 minutes. Yields 1 Servings
White Chocolate Easter Cake W/strawberries
Ingredients & Directions CAKE 3/4 c Half and half 3 oz White chocolate; good -quality, chopped 2 ts Vanilla extract 1/2 c Unsalted pistachio nuts 1 1/4 c All purpose flour 1 ts Baking powder 6 tb Unsalted butter; room temp 1 c Sugar 3 lg Egg yolks 5 lg Egg whites 3 pt Baskets strawberries FROSTING 1 1/4 c Half and half 3/4 c Unsalted pistachio nuts 1/2 c Sugar 4 lg Egg yolks 2 tb All purpose flour 1 ts Vanilla extract 1 c Unsalted butter; room temp 7 oz Package marzipan 2 tb Powdered sugar; plus 1/4 cup 1 1/2 c Whipping cream; chilled This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries. To make cake: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides. Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature. Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely. Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour. Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake. Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.) Arrange remaining whole strawberries in center of cake. To make frosting: Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours. Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Yields 12 Servings
Biscuit Wrapped Meatloaf
Ingredients & Directions 2 lb Ground Beef 1 c Milk 2/3 c Bread Crumbs; Dry 2 Eggs 1 ts Salt 2 ts Worcestershire Sauce 1/2 ts Garlic Salt 1/2 ts Mustard; Dry 1/4 ts Pepper 1 c Bisquick 1/4 c Water 4 sl American Cheese; Process Tomato Bouillon Sauce; -(Below) Heat oven to 375F. Mix beef, milk, crumbs, onion, eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into a loaf, 8 X 5 inches; place in shallow baking dish. Bake 1 hour; spoon off fat. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into 12 inch circle; cut into 4 equal parts. Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese. Prick dough with fork. Bake until golden drown, about 15 minutes. Serve with sauce. TOMATO-BOUILLON SAUCE: Heat 1 cup catsup and 1 Tsp. instant beef bouillon to boiling over low heat, stirring frequently; reduce heat. Simmer uncovered, stirring frequently, until bouillon in dissolved. Yields 1 Servings
