Prinzregent Torte
Ingredients & Directions –CAKE– 9 oz Butter, salted 9 oz Sugar 1/8 ts Vanilla extract 4 lg Eggs, beaten 1 2/3 c Cake flour, about -(sift before measuring!!) 1/2 c Cornstarch 1 ts Baking powder FILLING 2 c Chocolate pudding -(extra strong) 7 oz Butter, unsalted 1 2/3 c Powdered 10X sugar FROSTING 1 oz Cocoa powder, bitter 1 oz Butter (sweet), melted 3 tb Water, boiling -(up to 4 T) In an electric mixer, whip the salted butter. Add sugar, vanilla and eggs. Beat smooth. Mix flour with cornstarch and baking powder and sift a second time (you sift it once before you measured it, right?). Add flour mixture to egg mixture, stirring constantly. Make 8 layers, each less than about 1/4 inch thick, by baking each in the bottom of an 8-inch springform layer pan. Do this by cutting a round of baker’s parchment that exactly fits the bottom of the layer pan, then using a spatula to spread the dough evenly over the parchment. Make sure that it doesn’t get too thin at the edges. Bake each layer for 7 minutes in a preheated 400 degree F. oven. Stack the layers separated by waxed paper. MAKE THE PUDDING: Use more chocolate in the pudding than you would normally use. If you want to be lazy and use pudding from a mix, then add about a tablespoon of top-quality cocoa to the pudding mix. Stir the pudding while it cools so that it does not congeal. Beat the unsalted butter until it is very smooth. When the butter and pudding are about the same temperature, add the pudding to the butter to get an even, smooth buttercream. Use the pudding/butter mixture as mortar, and layer the cake together, spreading the pudding/butter evenly between the layers. Make sure the layers are even and parallel; if they are not, or if one is not straight, you can mend things with a little extra pudding here and there. Do not put pudding on top of the topmost layer, and try not to get too much on the outside edges. MAKE A CHOCOLATE FROSTING: Sift the powdered 10X sugar and cocoa together, add the melted butter while stirring constantly, then add boiling water. Frost the cake, taking pains to make sure the sides are perfectly smooth and the top is perfectly smooth. Let the cake sit at cool room temperature for at least an hour before serving. NOTES: * Austrian 8-layer chocolate cake — I made this recipe for my boyfriend on his birthday and he asked me to marry him (I did). I’m not saying for sure that the Prinzregent Torte is why Don wanted to marry me, but I’ve always worried that it might have been. It is a magnificent recipe that always evokes incredulous cries of pleasure from people that I serve it to. The cake is a lot of work, so I only make it about once a year, but the people that I make it for feel very special. Yield: Serves 2-8. * If you are not an experienced baker, you should be warned that in recipes like this it is important to measure exactly and to follow the instructions exactly. People who prefer to cook by testing, tasting, and adding more ingredients should avoid intricate baking. * These layers are baked in the bottom of a springform pan. Such a pan bottom is about 8 inches in diameter, and has a raised lip that is about 1/8 inch high. It resembles a miniature pizza pan. I have never succeeded in making this torte with layers bigger than about 10 inches; about 8 inches is easier. The baker’s parchment is crucial and there is no good substitute, though buttered kraft paper (from shopping bags) will work in a pinch. Use a new piece of parchment for each layer. If you don’t make the layers straight, then when you pile them up, the cake will be mounded up in the middle or will sag down in the middle or will tilt to one side. * If you are not an experienced cake froster, then make double the recipe of frosting. Unskilled frosters usually use too much frosting, and you don’t really want to run out. You can charge money to people who want to lick the spoon if there is any left over. Difficulty: rather difficult; Time: 1 hour; Precision: measure carefully. : Delight Covill : Fairchild Camera and Instrument : Yields 1 Cake
Lobster Potato Cakes With Poached Eggs And American Sauce
Ingredients & Directions 4 md Idaho potatoes; peeled 1 lb Lobster meat; cooked, And sliced into 1-inch -slices Salt; to taste Freshly-ground white pepper; -to taste 2 tb Chopped chives 2 tb Olive oil Emeril’s Essence; see * Note 8 sm Eggs 2 c Lobster American Sauce; warm — see * Note === GARNISH === 2 ts Caviar Chives; long Chopped chives * Note: See the “Emeril’s Essence Information” and “Lobster American Sauce” recipes which are included in this collection. Using a grater box, grate one potato at a time. (The potatoes have to be grated individually because the potatoes will turn brown.) Divide the potato into thirds. Divide each third in half and season with salt and white pepper. On a cloth towel, layer 1 ounce of lobster meat in between the potato halves. Fold the cloth over the potato and press the cake gently. This will seal the cakes. Heat the olive oil in a saute pan. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Emeril’s Essence. Keep the cakes warm. Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft. Using a slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper. Spoon a small pool of the Lobster American Sauce in the center of the plate and around the rim. Place one cake in the center of the sauce. Alternate layering with the two poached eggs and two remaining lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives. This recipe yields 4 servings. Yields 4 servings
Raspberry Cheesecake
Ingredients & Directions ZWIEBACK CRUST 1 1/2 c Crushed Zwieback 3 tb Sugar 4 tb Butter, melted FILLING 32 oz Cream cheese, softened 1 3/4 c Sugar 1 tb All-purpose flour 3 tb Raspberry liqueur 2 ts Finely shredded orange peel 1 ts Vanilla 4 lg Eggs 1 1/2 c Raspberries RASPBERRY SAUCE 12 oz Raspberries (Thawed) 1/2 c Sugar 1 tb Lemon juice 1 tb Raspberry liqueur Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce. ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter. RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup. From Yields 16 Servings
Biscuit Sticks
Ingredients & Directions 1/3 c Shortening 1 3/4 c All-purpose flour* 2 1/2 ts Baking powder 3/4 ts Salt 3/4 c Milk 1/3 c Butter or margarine Heat oven to 450 F. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a hail. (Too much milk makes dough sticky; not enough milk makes biscuits dry.) Heat 1/3 cup margarine or butter in baking pan, 9x9x2 inches, in oven until melted; remove from oven. Roll dough into 8-inch square. Cut dough into halves; cut each half into eight 1-inch strips. Dip strips into margarine, coating all sides. Arrange strips in 2 rows in pan. Bake until golden brown, about 15 minutes. 16 sticks. *If using self-rising flour, omit baking powder and salt. Yields 16 Servings
Hickory Nut Drop Cookies
Ingredients & Directions 2 c Sugar 1 c Shortening; beat well 2 Eggs 1 c Milk; sour Or 1 c Buttermilk 4 c Flour 1 ts Baking soda 1 ts Baking powder 1 c Nuts; chopped 1 c Raisins; chopped Sift soda and baking powder in with flour. Note: Combine remaining ingredients, mix well. Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375 F. oven. Yields 1 Servings
Drop-n-go Cookies
Ingredients & Directions 2 ts Orange juice 1/3 c Milk 1/2 c Butter 1 Egg 3/4 c All purpose flour 1 c Sugar 1 ts Baking powder 1/4 ts Baking soda 1 ts Finely shredded orange peel 2 tb Orange juice 1 ds Nutmeg Preheat oven to 350 degrees. In a small bowl, stir the 2 teaspoons orange juice into milk. Let stand 5 min. In electric mixer on med-hi speed, beat butter until creamy. Add the egg, about half the flour, 3/4 cup of the sugar, baking powder, baking soda, orange peel & milk mixture. Beat until combined. Beat in remaining flour. On ungreased cookie sheet, drop by rounded teaspoon 2 inches apart. In oven, bake until edges are lightly browned. In a small bowl, stir together remaining sugar & the tablespoon of orange juice. Brush mixture on cookies. Serve with sprinkle of nutmeg atop each cookie. Approximately 15 minutes. Per serving (excluding unknown items): 1713 Calories; 98g Fat (50% calories from fat); 9g Protein; 210g Carbohydrate; 437mg Cholesterol; 1699 mg Sodium Yields 1 servings
Double Apricot Bread
Ingredients & Directions ———————FROM: JAN COPELAND, ARIZONA——————— 1 cn Apricot halves 16oz (drain) 1 3/4 c All-purpose flour 3/4 c Whole wheat flour 1 1/4 c Sugar 3 1/2 ts Baking powder 1 ts Salt 1/2 ts Pumpkin pie spice 2 ea Eggs (beaten) 1/2 c Milk 3 tb Cooking oil 1 c Snipped dried apricots In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves. Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 Yields 18 Servings
