Double Chocolate Chip Torte Pt 1
Ingredients & Directions -CHOCOLATE CHIP SPONGECAKE- 1/2 c Blanched whole almonds; -toasted 3/4 c Plus 3 tablespoons cake -flour 2 ts Baking powder 8 tb (1 stick) unsalted butter; -softened 3/4 c Granulated sugar; divided 6 lg Eggs; separated (at room -temperature) 1 ts Vanilla extract 6 oz Bittersweet chocolate; -finely chopped KIRSCH SOAKING SYRUP 1/2 c Water 1/3 c Granulated sugar 3 tb Kirsch WHITE CHOCOLATE CHIP MOUSSE: 1 1/2 c Heavy cream 1/4 c White creme de cocoa 1 Envelope unflavored powdered -gelatin 12 oz White chocolate; coarsely -chopped 1 c Milk 1 tb Vanilla extract 8 oz White chocolate; grated ASSEMBLY 3/4 c Morello cherry jam; divided -WHIPPED CREAM FROSTING- 1 1/2 c Heavy cream 3 tb Granulated sugar 1 tb Kirsch 4 oz Bittersweet chocolate; -grated, for garnish YIELD: 12 servings DIFFICULTY: ** PREPARATION: 2 1/2 hours plus baking, cooling, and chilling times. Make the chocolate chip spongecake: 1.Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch round cake pans and line the bottom of each pan with a circle of baking parchment or waxed paper. Dust the sides of the pans with flour and tap out the excess. 2.Place the toasted almonds in the bowl of a food processor fitted with the metal chopping blade. Process the almonds until finely ground, about 30 seconds. Place the ground almonds in a medium bowl . 3.Sift the flour and baking powder into the bowl with the almonds. Using a wire whisk, stir the dry ingredients together until blended. Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at high speed until creamy, about 30 seconds. At medium speed, gradually beat in l/2 cup of the sugar and continue to beat until fluffy, about 2 minutes. Beat in the yolks, one at a time, and the vanilla and continue to beat until well blended, about I minute. Remove the bowl from the mixer stand and fold in the chopped bittersweet chocolate . 5.In a clean, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer using a clean wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1/4 cup of sugar and continue beating the whites until stiff, shiny peaks form. 6.Fold one-third of the beaten whites into the butter/yolk mixture. Alternately fold in the remaining whites and the reserved dry ingredients in three separate additions. Divide the batter between the two pans and spread it into an even layer with a spatula. 7.Bake the cakes for 40 to 45 minutes, until the cakes spring back when lightly touched in the center. Run the tip of a knife around the edges of each pan. Set the pans on a wire rack and cool 10 minutes. Invert each cake onto a wire rack and cool completely. Make the Kirsch soaking syrup: 1.In a small saucepan, combine the water and sugar. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Remove the pan from the heat and cool to room temperature. Stir in the Kirsch. Make the white chocolate chip mousse: 1.In a medium chilled bowl, using a hand-held electric mixer, beat the cream just until it begins to form soft mounds. Do not overwhip. Cover the bowl and refrigerate the cream until ready to use. 2.Place the creme de cocoa in a small, heatproof cup. Sprinkle the gelatin over it and let stand for 5 minutes to soften the gelatin. Place the cup with continued in part 2 Yields 12 Servings
Pumpkin Biscuits
Ingredients & Directions 1/2 c Hot milk 2 tb Butter 3 tb Sugar 1/2 c Pureed pumpkin or winter – squash 1 ts Salt 3 1/4 c All purpose flour 1 tb Active dry yeast 1/4 c Warm water Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl. Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly. Add yeast to the first mixture and beat vigorously. Cover and leave in a warm place to rise for 30 minutes or until light. Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes. Place dough in a greased bowl, turning it to grease the top. Cover and place in a warm draft-free place until doubled in size, about 45 minutes. Punch dough down, and turn out onto a lightly floured board. Roll dough with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds. Place rounds about 1 inch apart on greased baking sheets. Cover and let rise for 20 minutes or until almost double in size. Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden brown. HINT: Place bottom pan on top oven rack and top pan on bottom oven rack after first six minutes of baking to ensure even brownness. Baker’s note: This recipe rates four stars. It has a wonderful flavour, and a nice golden brown colour. It would be good to serve at Thanksgiving dinner. Yields 2 Dozen
Deep Chocolate Cupcakes Ww
Ingredients & Directions 6 lg Prunes 1/2 c Cocoa powder, unsweetened – pitted 1 1/2 ts Baking powder 3 lg Egg whites 1/4 ts Baking soda 1 1/2 ts Vanilla extract 1/4 ts Salt 18 tb Flour, all-purpose 1 1/2 tb Sugar, powdered 3/4 c Sugar, granulated Preheat oven to 350F. Line 12 2-3/4″ muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] Yields 12 servings
Le Poulet Rouge Apple Bread Pudding
Ingredients & Directions 8 lg Croissants 1 Granny Smith apple 2 tb Sugar 5 c Milk 1/2 c Raisins 3 lg Eggs 1 tb Vanilla 1 c Sugar 1/2 ts Freshly grated nutmeg WHISKEY SAUCE 6 tb Unsalted butter; melted 1 c Powdered sugar 1 Egg 2 tb Sour mash whiskey; to taste Whipped cream; sweetened The night before, peel apple, cut into large pea-sized chunks, and toss with 2 tablespoons of sugar. Cut or tear croissants into bite-size chunks. Combine croissant and apple chunks with milk and raisins. Toss to distribute ingredients. Cover and refrigerate overnight or for at least 12 hours. Preheat oven to 350 degrees. Combine eggs, vanilla, sugar and nutmeg in a small bowl and whisk to combine. Pour custard into croissant mixture and mix well. Pour into a buttered 8-by-11-inch glass baking dish. Bake for 1 hour or until puffy and browned. As soon as pudding is removed from the oven, pour whiskey sauce over top. Let cool about 5 minutes before serving with mounds of whipped cream. Serves 8 Whiskey sauce: Whisk egg, slowly adding melted butter. Stir in powdered sugar and whiskey and mix well. The sauce may be made a day before. It keeps for 2 to 3 days in the refrigerator. from Le Poulet Rouge, the quaint and trendy spot in Old Boise, Idaho (printed in The Idaho Statesman, February 28, 1996) Yields 8 Servings
Mom's Oatmeal Bread (leyendecker)
Ingredients & Directions 2 pk Dry yeast 1 c Warm water 1 1/2 c Boiling water 1 c Old-fashioned oatmeal 1/2 c Light molasses 2/3 c Shortening 1 tb Salt 2 Beaten eggs 6 1/2 c Sifted flour (part whole -wheat if preferred) 1 Egg white 1 tb Water Additional oatmeal From Mrs. Ruben Leyendecker 1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make a soft dough. 2. Turn out onto lightly floured surface, cover and let rest 10 minutes. Knead until smooth, about 10 minutes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased 8-1/2×4-1/2×2-1/2″ loaf pans with 2 tablespoons of rolled oats in each pan. 3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350’F. for 40-50 minutes. Cover with foil or brown paper after baking 15 minutes if tops are getting too brown. Yields 2 Servings
Quick Mango-rum Cake
Ingredients & Directions 1 c Peeled mango cubes 1 (18 5 ounce) box butter Recipe golden cake mix 1/2 c Rum plus water to make 2/3 c Liquid (or 2/3 cup water) 3 Eggs 1/2 c Pureed ripe mango (replaces 1/2 c Butter) Spray bottom of 10-inch tube or bundt pan with non-stick vegetable spray. Arrange mango cubes in bottom of pan. Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl at low speed just until moistened. Beat at medium speed 4 minutes. Pour batter into prepared pan and bake immediately at 375 degrees [Fahrenheit] 40 to 45 minutes or until wood pick inserted in center comes out clean. Cool about 20 minutes in pan. Loosen and remove from pan onto serving plate. Makes 10 servings. Quick Mango-Rum Cake with mangoes in place of butter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Porter Cake (irish)
Ingredients & Directions 1 lb Flour 1 x Rind of one lemon 1/2 lb Currants 1/2 lb Butter 1/2 lb Raisins 1 ts Bicarbonate of soda 1/4 lb Mixed peel 1 x Bottle Guinness or stout 3/4 lb Brown sugar 4 x Eggs 2 tb Mixed spice (nutmeg&cinnamon Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat eggs. Heat Guinness or other stout and pour it over the bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2 1/2 – 3 hours. Keep for a week before cutting. Yields 4 servings
