Mile-high Chocolate Cake
Ingredients & Directions 1/2 c Cocoa; Baking 1/2 c ;Hot Water 2 ts Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 2 ts Vanilla Extract 2 1/2 c Flour; Unbleached, Sifted 1 c Buttermilk COCOA FROSTING 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners’ Sugar; Sifted 1 ea Egg White; Large 1 ts Vanilla Extract 1 ts Lemon Juice 3 tb Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners’ sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. Yields 16 Servings
Island Of Sifnos Honey Bread.
Ingredients & Directions 2 1/2 lb Ricotta cheese, unsalted -OR- unsalted Mizithra 2 tb Butter 1 pn Salt 1 ts Baking powder 10 Eggs 3 c Honey (try Sifnos honey) 1 c Sugar 4 ts Ground cinnamon 3 c Flour Mix the flour with necessary warm water to make dough like bread. Add the butter, salt, and baking powder. Knead and put aside. Place in a bowl the ricotta cheese and the sugar and mix by hand. Add the honey and a handful of flour. Break and add the eggs and half the cinnamon, and mix well. Butter a pan and with a rolling pin roll out the dough to the size of round pan letting the dough over the edges. Spread the mixture over the dough and bake in 350 degree preheated oven for about 30 minutes. When ready sprinkle the rest of the cinnamon. Plan the amount of dough so the whole bread will be about 2 inches in height. Cut in diamond sections. Yields 1 servings
Sweet Orange Bread (abm)
Ingredients & Directions 2 Water 2 Bread flour 1 Egg white 1 1/2 Instant dry milk powder 2 Orange juice 3 Sugar 3/4 Salt 1/4 Orange peel 1 Applesauce or margarine 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 servings
Fudgy Chocolate Layer Cake
Ingredients & Directions 1 3/4 c Flour 1 1/2 c Buttermilk 1 c Minus 1 TBSP unsw cocoa powd Frosting and garnish 1 1/4 ts Baking soda 1/2 c Butter, soft 3/4 c Butter, soft 1 c 10x sugar 2/3 c Sugar 3 oz Unsw choc, melted 2/3 c Brown sugar 2 ts Vanilla 2 Eggs 1 Chocolate shavings 2 ts Vanilla preheat oven to 350. line bottoms of two 9″ round cake pans with waxed paper. greast paper and sides of pans. dust with flour 2. mix flour, cocoa, soda. in another bowl beat butter, sugar, brown sugar at med speed til light anf fluffy. add eggs, 1 at a time, beating well after each addition. add vanilla 3. at low speed, alternately beat flour mixture and buttermilk into butter mixutre just till blended. divide buatter equally between prepared pans. 4. bake cakes til a toothpick inserted in center comes out clean, 25-30mins. transfer to wire racks to cool for 10 mins. turn out onto racks. remove paper. turn layers top side up and cool. 5. to prepare frosting, beat butter and 10x sugar at med speed till light and fluffy. add melted chocolate and vanilla, cont beating til shiny and smooth. 6. place 1 cake layer on serving plate;srpead with frosting. top with rem cake layer. spread frosting on top and sides of cake. let cake stand for at least 30 mins before sprinking with chocolate shavings. Yields 12 servings
Cornbread Without Buttermilk
Ingredients & Directions 1 Egg 1/2 c Sugar 1 ts Salt Butter; size of an egg, -melted 1 1/2 ts Soda; dissolved in: 1 1/2 c Sour milk 1 c Corn meal 1 c Flour From: Naomi lacy nlacy@unlinfo.unl.edu Date: 28 Mar 1994 07:18:13 -0500 Fawn Fitter requested a recipe for cornbread without buttermilk that was moist. This is one of my favorites and uses sour milk instead of buttermilk. Yields 12 Servings
Waltons Mountain Coffee Cake
Ingredients & Directions 1/2 c Pecan halves 2 ea 15 oz. packages frozen White dinner Roll dough (18-24 dough Balls total) 1 ea 4 serving-size pk. INSTANT butterscoch Pudding mix 1 c Packed brown sugar 1/2 c Butter or margarine 1/8 ts Ground cinnamon Generously grease a 10 in fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter or margarine along with cinnamon till butter is melted. pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refigerate for 12 to 24 hrs. Uncover and bake 350 F oven about 35 minutes or till top is golden brown. Immediately invert coffee cake onto a good size serving tray. This gets a bit messy! Let stand about 15 minutes to cool slightly. Makes 12 nummy servings We have tried this and it was a sticky hit, submitted by marina Yields 12 Servings
Lemon Angel Food Cake
Ingredients & Directions 14 Egg whites 1 1/2 ts Cream of tartar 3/4 c Superfine sugar 3/4 c Sugar 1 1/4 c Cake flour 2 tb Finely chopped lemon zest 2 c Lemon curd 1 pt Fresh berries Whipped cream; berries, -flowers Directions: Preheat oven to 350 degrees. With an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and beat again until egg whites become thick and double in volume. Slowly sprinkle the superfine sugar into the egg whites, mixing at medium speed. Increase to high speed and continue beating until egg whites are stiff and glossy. Always use clean, dry utensils when beating egg whites. In a separate bowl, combine the sugar and cake flour. Sift once to remove lumps. Fold the flour mixture into the egg whites. Add the lemon zest and fold to combine. Spoon batter into an unbuttered 10″ angel food cake pan. Bake for 45 minutes or until cake is golden and springs back when touched. Let cool. To assemble cake, cut cake in half horizontally. Spread bottom half with lemon curd. Sprinkle with the berries. Place top layer on bottom half. Garnish with whipped cream, berries and flowers. Yields 1 servings
