Fudgey Valentine Cake

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Ingrients & Directions


2/3 c Butter or margarine
– softened
1 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
1 3/4 c All-purpose flour
3/4 c HERSHEY’S Cocoa
-OR- European Style Cocoa
1 1/2 ts Baking soda
1 ts Salt
1 1/2 c Dairy sour cream

-PINK BUTTERCREAM FROSTING-
1/2 c Butter or margarine
– softened
4 1/4 c Powdered sugar
4 tb -to…
5 tb Milk
2 ts Vanilla extract
1/4 ts Red food color
Maraschino cherries, or
Chocolate curls (optional)

1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.*

2. In large bowl, beat butter and sugar on medium speed of electric
mixer until light and fluffy. Add eggs and vanilla; beat well.

3. Stir together flour, cocoa, baking soda and salt; add to butter
mixture alternately with sour cream, blending well. Beat 3 minutes on
medium speed.

4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to
wire racks. Cool completely.

5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second
layer on top. Frost top & sides of entire cake. Garnish with maraschino
cherries or chocolate curls, if desired. 10 to 12 servings.

PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and
fluffy. Gradually add powdered sugar alternately with milk and vanilla
until smooth and of desired consistency; stir in food color.

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan
(each must be 2-inches deep) may be substituted for heart-shaped pans.
Prepare, bake and cool cake as directed above. Cut round layer in half,
forming 2 half circles; place cut edge against adjacent sides of square
layer to form heart. Frost entire cake.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-

Yields
10 Servings

Linzerbackerei Cookies

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Ingrients & Directions


=== FOR DOUGH ===
3 c All-purpose flour
1/8 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1 c Cold butter -; (2 sticks)
1 1/2 c Granulated sugar
Grated peel of 1 lemon
2 c Finely ground pecans
4 Egg yolks
3 tb Milk
=== FOR FILLING ===
1 c Dried apricots -; (6 oz)
1 2/3 c Water
1/2 c Granulated sugar
=== TO ASSEMBLE COOKIES ===
2 Egg whites; beaten
60 Pecan halves
2 Egg yolks; beaten

To prepare dough: sift together flour, salt, cinnamon and cloves. Cut
butter into mixture until crumbs are about the size of small peas. Add
sugar, lemon rind and pecans; mix thoroughly. Add 4 egg yolks and milk, a
little at a time, mixing quickly and evenly through flour with a fork until
dough forms a ball. Small butter particles will be seen in the dough. Wrap
in waxed paper; refrigerate until firm, several hours or overnight. To
prepare filling: place apricots in a heavy-bottomed saucepan; add water.
Cover and simmer 30 to 40 minutes, or until mixture reaches the consistency
of preserves. Stir occasionally to prevent sticking. Add sugar; cook for 5
minutes. Let cool. Set aside. To assemble cookies: Preheat oven to 350
degrees. Divide dough into thirds. Roll out dough, 1 portion at a time, on
a well-floured surface to about 1/8-inch thickness. Cut into circles, using
a floured 2-inch cookie cutter. Transfer circles to a well-greased, shiny
baking sheet. Brush each circle with beaten egg white. Gather the dough
scraps; roll them into pencil-thin strips or logs. Place a ring of dough
around the edge of each circle, on the top of the circle; cut strips to fit
circles and press ends to seal edges. Fill center of each cookie with about
1/2 teaspoon apricot filling. Place a pecan half in center of cookie,
pushing pecan gently into the apricot mixture. Brush the edge of the dough
and the pecan half with beaten egg yolk. (This gives the cookie gloss and
color.). Continue shaping remaining dough and filling. Bake for 12 to 14
minutes, or until done. Yield: About 60 (2-inch) cookies.

Tester’s notes: When preparing the dough, it might be helpful to use your
hands and knead the dough into a ball rather than depend on the fork. The
keys to the recipe are (1) keeping the dough cold, and (2) grinding the
pecans fine, but not allowing them to become oily. I also recommend that
the apricots be cut up with the stirring spoon during cooking. Be careful
when applying the egg yolk glaze, because if you use too much, it will fill
in the pecan grooves, creating a cooked egg appearance after baking. During
the last 2 to 4 minutes of baking time, I brushed some more egg yolks on
the cookies and returned them to the oven to finish baking. This gave them
a beautiful golden brown glaze. Judging when these cookies are finished
baking is tricky — the centers might be too soft while the outer edges
appear done. Use your judgment about baking times.


Yields
60 servings

Halloween Cat Poop Cookies

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Ingrients & Directions


Here, by popular -poops(rolled in
-request(believe it or not) -grape-nuts, which
-is the recipe for my famous Makes lovely fake kitty
Disgusting cookies that -litter.
-look like cats

last warning-many of you may not want to read this! this is the
recipe for little gator’s famous “deep sh*t cookies” there are two
flavors-chocolate (dark brown), and gingerbread (light brown) I
seldom measure carefully so amounts may need adjustment, especially
on flavoring. the cookies are dense and not very sweet, this is
necesssary so that they will keep their shape during baking. If you
use white flour or sugar they may be tastier but they won’t look like
sh++. chocolate ingredients: 1/2 cup honey 2/3 cup (1 and 1/3 stick)
butter, margarine, or lard 1 egg 1 tsp vanilla or peppermint extract
2 cups whole wheat flour 1/3 cup cocoa powder grape-nuts(tm) cereal
gingerbread ingredients: 1/4 cup honey 1/4 cup molasses 2/3 cup(1 and
1/3 stick) butter or margarine, or lard 1 egg 2 and 1/3 cups whole
wheat flour spices-ginger, cinnamon, cloves to taste(maybe 1/2 tsp
each) grape-nuts(tm) cereal mix-ins: coconut(tapeworms) chocolate
chips butterscotch chips peanut butter chips cooked spagetti or ramen
noodles(roundworms) corn peanuts “those puffy pastel things you find
at chinese restaurants (to look like the cat ate styrofoam packing
pellets-i haven’t tried this) to make: microwave the honey till it
bubbles(about 1 minute). add the butter,(i’ve bee n told using lard
makes for a more realistic texture and softer cookie) and the
molasses, if any. add the egg, mix well, then mix in all the other
stuff. add mix-ins of your choice to some or all of the batter. chill
1 hour in the freezer or several hours in the fridge. roll dough logs
of random length and the diameter of cat poops. roll logs in
grape-nuts and bake at 350 degrees till done(maybe 10 to 15 minutes
but with my flaky oven you never know). serve in a disposable cat
litter box on a bed of grapenuts, with a cat litter scoop. i hear you
get lovely effects by decorating the box and scoop with melted
chocolate or pudding. i imagine brown sugar might work as a
substitute for the new clumping litters, but i havent tried it. this
recipe worked especially well at the halloween party where the table
was already decorated with plastic flies.


Yields
1 servings

Honey-peanut Butter Cup Cookies

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Ingrients & Directions


1 c Butter or margarine,
-softened
3/4 c Peanut butter
3/4 c Sue Bee Honey
3/4 c Brown sugar
1 ts Vanilla
2 Eggs
1/3 c Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
2 1/3 c Flour
10 oz Peanut butter cups, cut up
1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and
eggs until smooth and creamy. Add dry ingredients until mixed. Dough
will not be stiff. Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours. Preheat oven to 325’F. Drop by heaping
teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Yields
60 Servings

Apple Oatmeal Cookies

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Ingrients & Directions


1 c C and H Brown Sugar; packed
3/4 c Butter or margarine
1 Egg
1 tb Water
1 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Salt

Cream together sugar, butter, egg, and water. Combine flour, baking
powder, soda, spices, and salt. Stir into creamed mixture. Blend in
oats, apple, and raisins. Drop by teaspoonfuls, 2 inches apart, on
greased cookie sheet. Bake in 375 degree oven 15 minutes. Cool on rack.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

Yields
48 Cookies

Mrs. Field’s Soft & Chewy Peanut Butter Cookies

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Ingrients & Directions


2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 1/4 Cups. dark brown sugar,
-firmly packed
1 1/4 c White sugar
1 c Salted butter, softened
3 lg Eggs
1 c Creamy peanut butter
2 ts Pure vanilla extract

From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell

Preheat oven to 300 F. In a medium bowl, combine flour, soda and
salt. Mix well with a wire whisk. In a large bowl blend sugars using
an electric mixer set at medium speed. Add butter and mix to form a
grainy paste, scraping the sides of the bowl. Add eggs, peanut butter
and vanilla, and mix at medium speed until light and fluffy. Add the
flour mixture and mix at low speed until just mixed. Don’t overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2″
apart. With a wet fork gently press a crisscross pattern on top of
cookies. Bake for 18-22 minutes til cookies are slightly brown along
edges. Transfer immediately to cool surface with a spatula. (Mrs.
Fields uses her countertop rather than papertowels or racks.)

Yields
6 Servings

Microwave Chocolate Orange Raisin Cakes With Chocolate Glaz

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Ingrients & Directions


-FOR THE CAKE-
2 tb Raisins; chopped
1 tb Grand Marnier or other
-orange-flavored
; liqueur
1/4 c Packed light brown sugar
3 tb Vegetable oil
1 lg Egg; beaten lightly
2 tb Milk
1/4 c All-purpose flour
2 tb Unsweetened cocoa powder
1/4 ts Cinnamon
1/2 ts Baking powder
1/8 ts Salt

FOR THE GLAZE
1/3 c Heavy cream
1 tb Unsalted butter; cut into
-bits
2 oz Semisweet chocolate; cut
-into bits

Make the cake:

Line the bottoms of two 1-cup microwave-safe ramekins with wax paper and
fasten a wax paper collar 2 inches high around each ramekin. In a
microwave-safe measuring cup stir together the raisins and the Grand
Marnier and microwave the mixture at high power (100%) for 1 minute. In a
bowl whisk together the brown sugar and the oil and whisk in the egg, the
milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the
salt. Stir in the raisin mixture, combine the batter well, and divide it
between the ramekins. Microwave the cakes at medium power (50%) for 2
minutes. Let the cakes stand on a rack for 5 minutes. Run a thin knife
around the edges of the ramekins, invert the cakes onto the rack, removing
the wax paper carefully, and let them cool slightly.

Make the glaze:

In a 1-pint microwave-safe glass measure combine the cream, the butter, the
chocolate, and a pinch of salt, microwave the mixture at high power (100%)
for 1 minute, or until the cream comes to a boil, and stir it until it is
smooth.

Set the rack with the cakes over a baking sheet and pour the glaze over the
cakes, spreading it as necessary to coat the tops and sides.

Serves 2.


Yields
1 servings

Beer Cake

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Ingrients & Directions


1 c (2 sticks) butter; at room
-temperature, plus some to
-grease the pan
2 c Firmly packed light brown
-sugar
2 Eggs
1 c Chopped walnuts or pecans
1 c Chopped dates
3 c Flour
2 ts Baking soda
1/2 ts Ground allspice
1/2 ts Ground cloves
1/2 ts Salt
2 c Flat beer

August 13, 1997

From Peter LaBarbara, Homewood

1. In a large mixing bowl, beat 1 cup butter with an electric mixer at high
speed for 1 minute. Add brown sugar and beat for 1 minute. Stop the mixer;
using a rubber spatula, scrape down the sides of the bowl.

2. Beat in eggs one at a time, again stopping to scrape down the bowl. Stir
in nuts and dates.

3. In another large bowl, sift together flour, baking soda, allspice,
cloves and salt. With mixer running, add flour mixture to butter mixture
alternately with beer until well-blended.

4. Pour batter into a greased 12-cup tube pan. Bake in a preheated
325-degree oven for 30 minutes. Raise oven temperature to 350 degrees and
continue baking until a wooden toothpick inserted in the center of the cake
comes out clean, about 25 minutes.

5. Remove cake from pan. Cool completely on a wire rack.

Yields
12 Servings

Creole Ginger Cake

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Ingrients & Directions


2 c Boiling water
1 ts Baking soda
2/3 c Molasses
2 tb Vegetable oil
2 1/2 c Whole wheat flour
1 tb Ginger

Combine the water and soda in a bowl. Add molasses and vegetable oil. Beat
in the flour and ginger. Spoon into a greased 8 x 8 inch pan and bake at
350 F for 20-30 minutes. Good with vanilla or praline ice cream.

From

Yields
1 Servings

Black Forest Cherry Cake 2

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Ingrients & Directions


1 3/4 c All purpose flour 1 Stick butter
1 ts Baking powder 3/4 c Granulated sugar
1/2 ts Salt 4 Eggs
2 oz Semisweet chocolate 1 ts Almond extract

FILLING & TOPPING:-
2 c Whipping cream -drained (reserve liquid)
2/3 c Confectioners sugar 12 Maraschino cherries w/stems
1/3 c Kirsch -Chocolate curls
16 oz Can pitted red tart cherries

CAKE: Need two 9-inch round cake pans. In a bowl, combine flour,
baking powder and salt. In double boiler or microwave, melt chocolate
over low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.

FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing
bowl, beat cream until stiff. Gradually add confectioners’ sugar.
Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream
and add 1/3 of the drained cherries. Place a second layer on top and
repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of
the remaining whipped cream on the top and sides of the cake. Place
last amount of whipped cream in a pastry bag and pipe rosettes of
whipped cream around the top edge. Top rosettes with stemmed cherries
and garnish top center and sides with chocolate curls (made by
shaving a chocolate bar with a vegetable peeler).


Yields
1 servings