Quick Mix Fudge Cake
Ingredients & Directions 1 c Self-rising flour 2/3 c Caster sugar 250 g Milk melts 125 g Butter 1/3 c Baking cocoa 1/2 c Boiling water 3 Eggs -ICING- 100 g Butter; chopped 125 g Cooking chocolate; melted 1 c Icing sugar 2 ts Hot water Rolos; kit kat, smarties, -violet crumble, to decorate Jelly tots; to decorate Grease and line a 19cm square cake pan with non-stick baking paper. Sift flour into a large bowl; stir in sugar. Melt chocolate and butter in a medium pan, over low heat; stir until combined. Remove from heat; cool slightly. Combine baking cocoa and water, mix well. Add to chocolate mixture with eggs. Using a whisk, mix until smooth. Add to dry ingredients and whisk until well combined. Pour into prepared pan. Cook in moderate oven, 180C, for 40 to 50 minutes, or until cooked when tested with a skewer. Allow to cool 10 minutes in pan before turning out on wire rack. ICING: Beat butter and melted chocolate until well combined. Add icing sugar; mix well. Add hot water if necessary, to form a spreading consistency. Spread icing over top and sides of cake; decorate with sweets, as pictured. Arrange candles over cake if desired. Yields 1 Servings
Cornbread With Chili Ala Ann Greer, Nana Grill
Ingredients & Directions 1/2 c Fresh white corn; scraped -from the cob (or use -frozen but not canned corn) 1 c Stoneground yellow cornmeal 1 tb Baking powder 1/2 ts Baking soda 1 ts Sugar 1 ts Salt 1/2 c All-purpose flour 1/4 c Unsalted butter; melted 1/2 c Cream 1 c Buttermilk 2 Eggs; separated 3 tb Green chili; diced, either -fresh or canned 3 tb Pimento; or red bell pepper, -diced canned Using a food processor fitted with the metal blade, grind the corn and cornmeal for 20 seconds. In a large mixing bowl, combine the other dry ingredients, and add the corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and add them to the dry ingredients, beating well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the cornmeal mixture with the green and red peppers. Spray the inside of 12 individual bundt or savarin molds with nonstick vegetable-oil spray, or butter them. Divide the batter among the molds and place them on a cookie sheet. Bake them at 400 degrees for 10 to 15 minutes. Let them cool on a rack, and unmold. These breads freeze very well for up to 2 weeks. Yields 12 Servings
Joan's Cantaloupe Nut Bread
Ingredients & Directions 1 3/4 c Flour 1/4 ts Baking soda 2/3 c Sugar 1 Egg 1/2 c Nuts; finely chop, walnuts -etc 2 ts Baking powder 1/4 ts Salt 1/3 c Shortening 1 c Cantaloupe; puree, mash, -ripe Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well. Add cantaloupe pulp. Add flour mixture and nuts, 1/2 cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done. Cool, wrap and let mellow overnight before serving. Nuts may be omitted. This is a gem with a subtle cantaloupe flavor perfect to serve with cream cheese and fresh fruit Yield: 1, 8 x 4 loaf Yields 8 Servings
Peanut Butter Cookies
Ingredients & Directions 1/2 c Butter or margarine 1/2 c Peanut butter 1 1/4 c All-purpose flour 1/2 c Sugar 1/2 c Packed brown sugar or 1/4 -cup honey 1 Egg 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Vanilla Sugar In a mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle. Shape dough into 1″ balls. If desired, roll in additional sugar. Place 2″ apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake in a 375F degree oven for 7-9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Chocolate-Kiss Peanut Butter Cookies–Prepare as above, except to do not flatten with a fork before baking. Immediately after baking, press 1 chocolate kiss into each cookie. NOTES : For double the peanut flavor, add 3/4 cup of chopped peanuts to the dough. Yields 36 Servings
Caviar Pie
Ingredients & Directions 12 Eggs; hard-boiled mayonnaise Salt and freshly ground -pepper 2 bn Scallion; chopped 8 oz Cream cheese; softened 16 oz Sour cream 2 Jars (large) black caviar -(not jumbo) 1 Jar (large) red caviar (not -jumbo) From: “steven.h.bergstein” steven.h.bergstein@ac.com Date: 25 Mar 96 10:16:14 Grease a 10″ spring-form pan with a little mayonaise. Mash eggs, mayonaise (just enough to hold eggs together), salt, and pepper together. Spread into bottom of pan. Spread scallions on top of egg salad. Mix cream cheese and sour cream until smooth. Spread over scallions. Recipe can be prepared up to this point the day before (recommended). Place the spring-form on a paper towel on a plate (the sour cream tends to separate). Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar. Serve with plain crackers such as Carr’s Table Water Biscuits. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 12 Servings
Lemon Balm Bread
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Finely chopped lemon balm 1 c Sugar 2 lg Eggs Pinch of salt 1 1/2 c Sifted flour 1 ts Baking powder 1 Grated rind of lemon 1/4 c Chopped nuts (optional) -GLAZE- 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4 minis). Bake for 30 to 45 minutes, depending upon pan size, or until batter tests done with a toothpick. 3. Mix all glaze ingredients together. After the bread is removed from the oven, pour the glaze over it and allow to sit in the loaf pan(s) for four to six hours. 4. Wrap the bread in foil and allow to ripen overnight before serving or freeze immediately. Yields 1 Loaf
Microwave Chocolate Cake
Ingredients & Directions 1/4 c Cocoa 1/4 ts Baking Soda 2/3 c ;Hot Water, Divided 1/4 ts Salt 3/4 c Unbleached All Purpose Flour 1/4 c Vegetable Oil; PLUS -PLUS 2 tb Vegetable Oil 2 tb Unbleached All-Purpose Flour 1 lg Egg 1 c Sugar 2 ts Vanilla Extract 1/2 ts Baking Powder FROSTING 3 tb Butter Or Margarine; 1 1/3 c Confectioners’s Sugar -Softened 2 tb Milk; Up To 3 Tb May Be Used 1/4 c Cocoa 1/2 ts Vanilla Extract NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens. Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) for 40 to 50 seconds or until very hot and slightly thickened. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 cup of hot water, egg, vanilla, and the chocolate mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning, until the cake begins to pul away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired. EASY COCOA FROSTING: In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached. Yields 8 servings
