Chocolate Sour Cream Pound Cake
Ingredients & Directions 2 1/2 c All-Purpose Flour 2 c Granulated Sugar 3/4 c Unsweetened Cocoa Powder, 4 lg Eggs — At Room Temperature Nonalkalized 1 tb Vanilla Extract 1/2 ts Baking Powder 1 c Sour Cream — At Room 1/2 ts Baking Soda Temperature 1/2 ts Salt Confectioner’s Sugar — For 1 c Unsalted Butter — At Room Dusting Top(Opt) Temperature 1. Preheat oven to 325 F. Lightly butter a 12-cup Bundt or fluted tube pan. Lightly dust with flour and tap out excess. 2. In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, using a hand-held electric mixer, beat together butter and sugar until combined. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. In three additions each, beat in flour mixture and sour cream, beating until just combined. 3. Scrape batter into prepared pan and spread evnely. Bake for 60 to 70 mins, or until a cake tester inserted in center comes out clean. 4. Remove pan to a wire rack and cool for 10 mins. Carefully invert cake onto rack and cool completely. Dust top of cake with confectioners’ sugar, if desired. Store completely cooled cake in an airtight container at cool room temperature. This cake freezes well. Makes 16 to 20 servings. NOTE: This cake is great for snacking. It becomes the basis for other recipes like Chocolate Tiramisu. Serve it by topping a slice with a scoop of ice cream and a healthy drizzle of chocolate sauce. Yields 16 servings
Road Trip Cookies
Ingredients & Directions 2 1/2 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 6 oz Semisweet chocolate, chopped Into 1/4-inch pieces 3/4 c Granulated sugar 3/4 c Tightly packed light brown Sugar 1/4 lb Room temperature unsalted Butter 2 lg Eggs 2 ts Pure vanilla extract 3 c M&M’s peanuts Preheat the oven to 350 degrees. In a sifter combine the flour, baking soda and salt. Sift onto a large piece of waxed paper and set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart bowl and set aside. Place the granulated sugar, light brown sugar and butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth. Add the eggs and vanilla extract and mix to incorporate. Add the melted chocolate and mix until combined. Add the sifted dry ingredients and thoroughly combine. Add the M&M=s, mixing to incorporate. Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don’t crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve. BAKERS’ DOZEN MARCEL DESAULNIERS SHOW #BD1A24 Yields 4 servings
Ginger-carrot Breakfast Cookies
Ingredients & Directions 1 c Whole-wheat pastry flour 1 1/2 c Rolled oats 1 c Carrot; grated 2 ts Baking powder 1/2 ts Baking soda 1 pn Sea salt 2 ts Fresh ginger; grated 1/4 c Egg substitute; OR 2 whites -or 1 ; egg 2/3 c Low-fat vanilla soy milk; or -skim milk 1 tb Canola oil 3 tb Barley malt; OR maple syrup Preheat the oven to 375?F. In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, don’t overmix; abuot 15 strokes should do. Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes. Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp. NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16% calories from fat) Yields 12 servings
Doctor Zeus Zucchini Bread
Ingredients & Directions 3 Eggs 1 c Oil 2 c Sugar 2 ts Vanilla 2 c Zucchini; shredded 8 1/2 oz Crushed pineapple; drained 1 c Nuts; chopped 1/2 c Raisins 3 c Flour 1 1/2 ts Cinnamon 1 ts Salt 3/4 ts Nutmeg 2 ts Baking soda 1/4 ts Baking powder Beat the eggs, oil, sugar, and vanilla in a large bowl until thick. Stir in the remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Yields 2 Loaves
Old-fashioned Fruit Cake
Ingredients & Directions -DARK CAKE MAKES 90 SM. PCS- 3 3/4 c Diced, mixed candied peel 2 1/2 c Raisins 2 c Currants 2 c Pecan coarsely chopped 1 c Halved red candied cherries 1 c Halved green candied cherrie 1/2 c Dark rum 1 3/4 c All purpose flour 1 ts Baking powder 1 ts Cinnamon 1/2 ts Ground cloves 1/4 ts Nutmeg 1/4 ts Allspice 1/8 ts Salt 1 c Butter, softened 1 c Packed brown sugar 3 Eggs 2 tb Molasses 2 ts Vanilla Prepare two 9×5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See “Fruit Cake Preparation” Recipe for preparation and cooking tips BEFORE STARTING. From Yields 1 Servings
Whisky Fudge Cake
Ingredients & Directions 5 c Plain flour 4 ts Baking powder 1 1/4 kg Plain chocolate cut in small Chunks 750 g Unsalted butter at room temp 5 c Caster sugar 16 Eggs separated 1 1/4 c Whisky slightly warmed 4 ts Vanilla extract TO SERVE: Icing sugar Clotted cream Preheat the oven to 180c. Line 2x20cm springorm pans with baking paper, then butter and flour the paper. Sift together the flour and baking powder. Then melt the chocolate in a bowl over simmering water and set aside in a warm place. Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy. Beat in the egg yolks one at a time, then add the whisky and vanilla. Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour. Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks. Stir in a little of the chocolate mixture, then fold in the remainder. Pour the mixture into the springform pans and bake in the oven for 1 hour. Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool. To serve: cut the cakes into wedges and place on each serving plate. Serve with clotted cream. Yields 1 Servings
Sweet Lemon Bread
Ingredients & Directions 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 3/4 c Butter or margarine 1 1/2 c Sugar 3 Eggs 3/4 c Milk 2 tb Lemon juice 1 Lemon’s rind, grated 3/4 c Blanched almonds, chopped TOPPING: 1/4 c Sugar Juice of one large lemon Bread: Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In bowl, sift flour, baking powder, and salt together; set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown.) Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved. Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf. Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, “Quick Breads, Soups, and Stews”, Council Oaks Books, $16.95 Yields 1 Servings
