Judith Olney's Chocolate Buttermilk Cake
Ingredients & Directions 3 c Flour 1 1/4 c Cocoa 1 1/2 ts Baking soda 1 1/2 ts Baking powder 1 1/2 ts Ground cinnamon 2 1/4 c Buttermilk 1 1/2 c Thick sour cream 1 1/2 tb Instant coffee crystals 2 c Sweet butter 2 1/4 c Sugar 2 1/4 c 10x powdered sugar 3 Eggs 2 1/4 c Heavy cream I. THE CAKE: 1. Preheat oven to 350 degrees F. Grease 3 round, 9″ cake pans. Line bottoms with greased wax paper. 2. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) 3. Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat ’til well blended. Bake about 35 minutes, or until a straw comes out clean. 4. Remove to racks to cool. After they are cooled, put in ‘fridge’. After 1 hour in ‘fridge’, split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. II. SOUR CREAM FILLING: 1. Beat 3/4 c heavy cream, gradually adding 3/4 c 10 x sugar until stiff. 2. Gently fold in 3/4 c sour cream. Set aside in ‘fridge’ (covered.) III. CHOCOLATE SOUR CREAM FROSTING: 1. Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. 2. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. IV. CONSTRUCTION: 1. Build layers from the bottom up as follows: 2. Cake, 1/3 the filling, cake, 2/3 c frosting. 3. Repeat above twice, for total of six layers. 4. Put remaining frosting on sides. 5. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Yields 8 Servings
Stage Manager's Beer Bread
Ingredients & Directions 3 c Self-rising flour 2 tb Sugar 1 Bottle beer, (12 ounce) 1/2 Stick butter, melted Preheat oven to 375 degrees. Oil a 9x5x3-inch loaf pan. In a bowl combine flour and sugar. Add beer and stir until a dough is formed. Turn out dough on a lightly floured work surface and knead until dough is smooth and elastic. Form into a loaf and fit it into the prepared pan. Brush top with melted butter. Bake for 55 minutes, or until cooked through. Yields 1 Servings
Cauliflower Soup With Bread Dumplings
Ingredients & Directions 1 md Cauliflower head Salt and pepper; to taste 1 tb Lemon juice; fresh 6 tb Bread crumbs; fine dry 3 tb Butter or margarine 1 Egg; beaten 2 tb Flour 2 tb Parsley; chopped 1/4 ts Mace Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash cauliflower and trim off stem and leaves. Put in a kettle with 2 cups lightly salted water and lemon juice. Cook, uncovered, 5 mins. Cover and cook another 15 mins. Drain, reserving liquid. Cut cauliflower into small pieces. Melt 2 Tbs of butter in a large kettle; mix in flour. Gradually add cauliflower liquid.; cook slowly, stirring, until a thick sauce. Add 4 cups of water, cauliflower pieces and mace. Season with salt and pepper. Cook slowly, covered, for 25 mins longer, until cauliflower is mushy. While soup is cooking, make dumplings. Cream rest of butter in a small dish. Stir in bread crumbs, egg and parsley. Season with salt and pepper. The mixture should be quite firm. Form into tiny marble-sized balls and leave at room temperature while soup cooks. When soup is done, drop dumplings into the soup; leave soup on heat until dumplings rise to the top. Serves 6 to 8. NOTES : The Czechs created several interesting dishes with cauliflower, karfiol. This soup is simple but flavorful. The dumplings are actually small balls of bread crumbs. from my kitchen toyours….. Dan Klepach Yields 6 servings
Mr. Food's Chicken Pie
Ingredients & Directions 3 c Shredded cooled chicken – (about 12 ounces) 1 1/4 c Milk, divided10 1/2 oz Cond. cream of chicken soup 1/2 c Sour cream 3/4 c Biscuit baking mix 1/4 c Cornmeal 3 tb Butter, softened 8 oz Shredded cheddar cheese ======================================================= ============== ==== == Preheat the oven to 375. In a large saucepan, combine the chicken, 1/2 cup milk, soup, and sour cream; bring to a boil over medium heat. Remove the mixture from the heat and spoon into an ungreased 9 x 13 baking dish. In a large bowl, beat the remaining 3/4 cup milk, the biscuit baking mix, cornmeal, and butter until well combined. Pour the mixture evenly over the hot chicken mixture and sprinkle the top with the cheese. Bake, uncovered, for 25 to 30 minutes, or until the top is set and the soup mixture bubbles around the edges. Yields 6 Servings
Peanut Butter And Banana Cookies
Ingredients & Directions 1/4 c Safflower oil 2/3 c Mild honey 2 Eggs 1/2 ts Vanilla extract 1/2 -(up to) 2/3 c Peanut butter; to taste 1 c Mashed; very ripe banana -(about 1 large banana) 3/4 c Whole-wheat pastry flour 2 ts Double-acting baking powder 1/2 ts Salt; preferably sea salt From: plgold@ix.netcom.com Date: 2 Nov 1995 13:40:51 -0700 From: Martha Rose Shulman, “The Vegetarian Feast”, Yield: 4 dozen cookies. The batter is very runny, but don’t worry about this, because that’s what makes these cookies as light as they are; they literally melt in your mouth. If you want a stiffer, heavier cookie, add 1/4 cup whole-wheat flour or unbleached white flour to the recipe, and delete 1 teaspoon baking powder. These cookies are very soft and cakelike. Preheat the oven to 350 degrees F. Cream together the oil and honey. Beat in the eggs, vanilla, and peanut butter, then stir in the mashed banana. Sift together the flour, baking powder, and salt and stir into the liquid mixture. Blend well. Drop onto oiled baking sheets by scant tablespoonfuls 1 inch apart and bake for 12 to 15 minutes. Cool on racks. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 48 Servings
Pineapple Raisin And Rum Bread Pudding
Ingredients & Directions 1 c Pineapple; crushed with liq 1/2 c Milk; low fat 5 c Bread; french cubed 2/3 c Raisins 1/2 c Brown sugar 2 tb Margarine; melted 1 tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon 1 ts Margarine 1 tb Rum 1 tb Brown sugar 2 tb Almonds; sliced Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. From Yields 6 Servings
Kubecake
Ingredients & Directions 14 oz Sweetened flaked coconut 3 tb Grated fresh gingerroot; -peeled 1/2 c Dark rum or 2 tsp. -rum-flavored extract 2 tb Natural smooth peanut butter 1 tb Unsweetened cocoa powder 1 pn Salt 1/2 c Granulated sugar Confectioners’ sugar for -coating MAKES 42 COOKIES VEGAN In her cookbook, A TASTE OF AFRICA (Ten Speed Press, 1993), Dorinda Hafner describes kubecake as a popular sweet sold by street hawkers throughout West Africa. Her recipe inspired this cookie, which combines coconut, rum, peanuts and cocoa. In double boiler, combine coconut, ginger, rum, peanut butter and cocoa. Set mixture over simmering water to warm. Meanwhile, in heavy, medium saucepan, melt sugar over medium heat. When sugar is almost melted, stir constantly with wooden spoon until completely melted and a rich mahogany brown. (Be careful not to let sugar burn.) Add coconut-rum mixture to sugar all at once. (It will sputter, but not splatter.) Stir over medium heat until well-blended. Remove from heat and cool to room temperature in bowl of cold water. Cover with plastic wrap and chill for 1 hour. Put confectioners’ sugar into small bowl. Remove mixture from refrigerator and stir to mix. Scoop level tablespoonfuls of dough into one hand. Dip fingers of other hand into cool water and roll mixture into compact ball. Drop ball into confectioners’ sugar and toss to coat. Place on wire rack to dry. Repeat with remaining mixture. Allow coconut rum balls to dry for an hour. (Store cookies in an airtight container in the refrigerator up to 1 week.) PER COOKIE: 63 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 7G CARB.; 0 CHOL.; 6MG SOD.; 0 FIBER. Yields 42 servings
