German Sweet Chocolate Snack Cake/frosting
Ingredients & Directions SNACK CAKE 1 pk (4 oz) Bakers German Sweet 1 ts Vanilla Chocolate 2 c All purpose flour 3/4 c (1 1/2 stick) margarine or 1 ts Baking soda Butter 1/4 ts Salt 1 1/2 c Sugar 1 c Buttermilk 3 Eggs FROSTING 3/4 c Evaporated milk 1/2 ts Vanilla 3/4 c Sugar 1 c Flaked coconut 6 tb Margarine or butter 3/4 c Chopped pecans 2 Egg yolks CAKE: Heat oven to 350 MICROWAVE: chocolate and margarine in large microwavable bowl on HIGH for 2 minutes or until margarine is melted. Stir until chocolate is COMPLETELY melted. Add sugar into chocolate mixture and stir until WELL blended. Beat in eggs, one at a time, with electric mixer until completely mixed. Add vanilla. Beat in 1/2 cup of the flour, the baking soda and salt. Beat in the remaining 1 1/2 cups flour alternately with the buttermilk until smooth. Pour into greased 13 x 9 inch pan. Bake for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Frost with Easy Coconut Pecan Frosting. Prep Time: 20 min Baking time: 50 min FROSTING: Combine milk, sugar, margarine, egg yolks and vanilla in saucepan. Cook over medium heat until mixture thickens, about 6 mins., stirring constantly. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. Spread on cooled snack cake. Makes about 2 cups or enough to frost top of one 13 x 9 cake. Prep time: 15 min plus cooling time. Bakers Easiest Yields 12 servings
Traditional Blue Corn Piki Bread W/scallops & Shrimp
Ingredients & Directions 4 tb Unsalted butter 12 Bay scallops 1/2 c Fish stock 12 md Shrimp, peeled and deveined, 2 tb Azafran Tails left on 1 c Heavy cream 6 Blue cornmeal piki breads Melt the butter ina saucepan over moderate heat. Add the fish stock and bring to a boil. Add 1 tablespoon of the azafran and reduce the heat. Simmer 3 minutes, then slowly stir in the cream. Simmer until thick and reduced by about one third. Add the scallops to the sauce and simmer over medium heat 2 minutes. Add the shrimp and simmer 2 minutes more, until the shrimp are cooked. Pour some of the sauce across the middle of each of 6 large heated serving plates. Place a Piki bread on top, with shrimp and scallops on either side. Garnish with the remaining azafran. *************** Yields 6 servings
Mr. Food's Berry Bavarian Pie
Ingredients & Directions 4 oz Pkg strawberry gelatin 1 1/3 c Boiling water 1 ea Juice of 1 lemon 1/4 c Seedless raspberry jam 8 oz Container frozen whipped – topping, thawed 1 ea 9″ prepared chocolate -flavored pie crust ======================================================= ============== ==== == In a large bowl, combine the gelatin, water, and lemon juice; mix until the gelatin is dissolved. Cover and shill until slightly thickened, but not firm, about 2 hours. With an electric beater on medium speed, beat for about 30 seconds or until broken apart. Ass the raspberry preserves and whipped topping and continue beating for 2 to 3 minutes, or until thoroughly combined. Pour into the pie crust, then cover and chill until firm, at least 4 hours. NOTE: Top with additional whipped topping and fresh raspberries, strawberries, or blueberries, if desired. You can even top it with candy-coated chocolate candies or maraschino cherries. Yields 6 Servings
Serbian Baked Pancakes
Ingredients & Directions 2 Eggs; beaten Butter; for frying 1 1/2 c Milk Jam or jelly 1/4 ts Salt Slivered almonds 1 tb Sugar 1 c Light cream 2 ts Lemon rind; grated Confectioner’s sugar 1 1/2 c All-purpose flour Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine eggs, milk, salt, sugar and lemon rind in a bowl. Stir in flour and mix well. Heat a 7- or 8-inch skillet; grease lightly. Add 3 Tbs batter; quickly tilt pan to spread evenly. Cook over medium heat until underside is golden. Turn over and cook on other side. Keep warm in a preheated 250?F. oven. Continue to cook other pancakes. Spread each with jam or jelly; sprinkle with slivered almonds and confectioners’ sugar. Roll up and arrange, folded sides underneath, side by side, in a buttered shallow baking dish. Cover with cream. Bake, covered with foil, in a preheated moderate oven (350?F.) 20 mins. Makes about 14. from my kitchen toyours….. Dan Klepach Yields 14 servings
Josehind Cake
Ingredients & Directions -SYRUP- 2 1/2 c Sugar 3/4 c Water 1 tb Lemon juice fresh CAKE 2 1/4 c Flour 2 ts Baking powder 1/4 ts Salt 1 c Butter 3/4 c Sugar 4 Eggs 1 1/2 c Coconut, shredded 2 ts Lemon rind, grated 1 1/4 c Milk FROSTING 8 oz Cream cheese 1/2 c Butter, softened 1 1/2 c Confectioners’ sugar 1 ts Vanilla 4 tb Milk (to thin frosting) Bring sugar, water and lemon juice to a boil in a heavy saucepan, over medium – high heat, stirring to dissolve sugar. Let syrup boil for 1 minute. Set aside to cool after it becomes clear. CAKE: Preheat oven to 350~. Combine flour, baking powder and salt. Set aside. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in coconut and lemon rind. Gently blend in flour mix, alternating with milk, beginning and ending with flour. DO NOT overmix. Pour into a buttered 15-1/2″ x 10-1/2″ x 1-1/2″ baking pan. Bake in center of oven 25 minutes, or until cake shrinks away from sides of pan. Place on a rack. Pour cooled syrup over hot cake. Let cool. FROSTING: Cream together cream cheese and butter until smooth. Blend in sugar and vanilla. Beat until smooth. Thin frosting with milk until it falls in a heavy ribbon from a spoon. Drizzle in a heavy random pattern over cake, leaving some open spaces on surface of cake. Yields 30 Servings
Chocolate Sugar Cookies
Ingredients & Directions 3 Squares BAKER’S Unsweetened 1 ts Vanilla -Chocolate 2 c All-purpose flour 1 c Butter or margarine 1 ts Baking soda 1 c Sugar 1/4 ts Salt 1 Egg Additional sugar Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375’F. Shape dough into 1″ balls; roll in additional sugar. Place, 2″ apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Makes about 3 1/2 dozen cookies. Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes. JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed. CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted BAKER’S Semi-Sweet Chocolate. Yields 42 servings
Lahsooni Naan (baked Flatbread With Garlic)
Ingredients & Directions 4 c Unbleached all-purpose flour 2 ts Baking soda 1 ts Cream of tartar 1/4 ts Sea salt 1/2 c Water 1 tb Egg replacer 1 c Soymilk or lowfat milk 2 tb Canola oil 1/4 c Olive oil or melted ghee 2 Garlic cloves; minced Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes. Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Yields 12 Servings
