Holiday Chocolate Cake Roll
Ingredients & Directions 4 Eggs 3/4 c Sugar 1 ts Vanilla 2 Squares unsweetened -chocolate; melted 2 tb Sugar 1/4 ts Baking soda 3 tb Cold water 1/2 c Flour 1/2 ts Salt Confectioners’ sugar FILLING 1 c Heavy cream Confectioners’ sugar From: mikelav@microsoft.com (Mike Laverty) Date: 18 Oct 1994 07:07:54 -0400 Preparation: Line 15 x 10 x 1 inch pan with wax paper. Set aside. Beat eggs and 3/4 cup sugar at high speed until very thick (5 minutes). Add vanilla; set aside. To melted chocolate, thoroughly mix 2 tablespoons sugar, baking soda and water. Fold into egg mixture. Sift flour, baking powder and salt. Gently fold into batter, turn into jelly roll pan and bake at 350 degrees for 15 to 20 minutes. Lightly sift confectioners’ sugar onto linen like towel. When cake is done, immediately invert onto towel and peel off paper. Let cool about an hour. Whip the cream; adding confectioners’ sugar to your taste. Spread over cake and roll up very gently, rolling towel in it. Lightly sift more confectioners’ sugar over cake roll. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Black Forest Cherry Cake
Ingredients & Directions 1 x ————cake———— 6 ea Eggs; large 1 c Sugar 1 ts Vanilla extract 4 oz Unsweetened bakingchocolate* 1 c Flour; sifted 1 x ———–syrup———— 1/4 c Sugar 1/3 c ;water 2 tb Kirsch 1 x ———-filling———– 1 1/2 c Confectioners’ sugar 1/3 c Butter; unsalted 1 ea Egg yolk; large 2 tb Kirsch liquer 1 x ———-topping———– 2 c Sour cherries; canned, drain 2 tb Confectioners’ sugar 1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. Yields 8 servings
Weight Watcher Pancakes
Ingredients & Directions 1 Egg 1/3 c Non-fat dry milk powder 3 tb Flour 2 tb Water (up to 3) 1 ts Baking powder 1 ts Vanilla Place all ingredients in a 2 cup mixing cup and stir thoroughly. Makes 1 large or several smaller pancakes. Variation: add 1 tsp. oil to batter and bake in waffle iron. Good topped with 1/2 c. unsweetened applesauce or sprinkled with cinnamon and sweetner. Yields 1 Servings
Lemon Poppy Seed Sweet Bread Abm
Ingredients & Directions 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Yields 8 Servings
Fudge Candy
Ingredients & Directions 13 oz Evaporated skim milk 3 tb Cocoa 1/4 c Margarine, imitation 1 tb Sugar substitute 1 ds Salt 1 ts Vanilla extract 2 1/2 c Corn flake crumbs 1/4 c Nuts; finely chopped Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices. Yield: 64 slices Exchanges 2 slices: 1/2 bread, 1/2 fat Yields 32 Servings
Reese's Chewy Chocolate Pan Cookies
Ingredients & Directions 1 1/4 c Butter or margarine, -softened (2 1/2 sticks) 2 c Sugar 2 Eggs 2 ts Vanilla extract 2 c All-purpose flour 3/4 c HERSHEY’S cocoa 1 ts Baking soda 1/2 ts Salt 1 2/3 c REESE’S peanut butter chips Heat oven to 350’F. Grease 15.5×10.5×1″ jelly-roll pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread batter into prepared pan. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. Makes about 4 dozen bars. From Yields 48 Bars
Lemon Crumb Cake
Ingredients & Directions 2 c All purpose flour 1 c Sugar 1/2 c Packed golden brown sugar 4 ts Grated lemon peel 3/4 ts Ground cinnamon 1/2 c Vegetable oil 2 tb Fresh lemon juice 1 c Sour cream 1 lg Egg 1 ts Vanilla extract 1 ts Baking powder 1 ts Baking soda Powdered Sugar Position rack in center of oven and preheat to 325F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping. Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.) Sift powdered sugar over top of cake. Cut into squares and serve. Serves 8 to 10. Yields 1 servings
