Silverland Walnut-fudge Pie

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Ingrients & Directions


1/2 c Butter or Margerine
2 oz Unsweetened chocolate
1 c Sugar
2 Eggs
1 ts Vanilla
1/2 c Flour
1 c Chopped walnuts, divided

Time: About 35 minutes 1. In top of double boiler, melt butter with
chocolate. Remove from heat. 2. In a medium mixing bowl, mix sugar, eggs
and vanilla, Add chocolate mixture and stir to blend. Stir in flour
gradually. Add 3/4 cup nuts. Blend well. Spoon batter into greased 9-inch
pie pan. Sprinkle top with remaining 1/4 cup walnuts. Bake in pre-heated,
350 degree oven for 20 minutes. Cool before cutting into wedges. Pie may be
refrigerated or frozen. Serving tip: Add a scoop of French Vanilla Ice
Cream to top of slice of pie just before serving!

From

Yields
8 Servings

Chocolate-chocolate-chocolate-chip Fudge Cake

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Ingrients & Directions


-CAKE LAYERS-
1/4 lb Unsalted butter
– (room temperature) PLUS:
2 2/3 tb Unsalted butter
– (at room temperature)
2 c Granulated sugar
3 Eggs
2 c Sifted all-purpose flour
3/4 c Unsweetened cocoa powder
-(preferably Dutch process)
1 1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/2 c Milk
1 ts Vanilla extract
1/4 c Chocolate-mint liqueur
– (such as Vandermint)

———————–CHOCOLATE FUDGE FILLING———————–
2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter

-CHOCOLATE CREAM-
2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder
-(preferably Dutch process)
7 tb Confectioners’ sugar

———————ASSEMBLY AND CHOCOLATE SYRUP———————
3 tb Chocolate chips
2 tb Unsweetened cocoa powder
-(preferably Dutch process)
2 tb Light corn syrup
1 tb Granulated sugar

PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch
round cake pans with waxed paper; butter and flour the pans; tap out
any excess flour. In a mixer bowl, beat the butter until light and
fluffy. Gradually add the sugar and continue beating until smooth.
One at a time, beat in the eggs until well-blended. Sift together the
flour, cocoa, baking soda, baking powder and salt. Add to the egg
mixture in thirds, alternating with the milk, mixing only until
blended. Blend in the vanilla and liqueur. Divide the batter between
the two prepared pans. Bake until the tops of the cakes are springy
to the touch, 40 to 45 minutes. Remove from the oven and set on racks
to cool for 30 minutes. Loosen the edges with a knife and unmold.
Peel off the waxed paper. Set the cakes on a rack and let cool
completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate
and corn syrup in a small heavy saucepan. Bring to a simmer over
moderate heat, stirring frequently. Reduce the heat to low and cook
for 10 minutes, or until the mixture thickens. Remove from the heat,
dot the top with the butter and let cool to room temperature, about
15 minutes. When cool, stir in the butter until the fudge filling is
smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and
cocoa until soft peaks form. Gradually add the confectioners’ sugar
and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake
layer with all of the fudge filling. Sprinkle evenly with the
chocolate chips. Spread 1/2 cup of the chocolate cream on top of the
chips. Top with the second cake layer and cover the top and sides of
the cake iwth half of the remaining chocolate cream. Use the
remainder in a pastry bag to decorate the cake as desired.
Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP:
Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a
small heavy saucepan. Bring to a simmer over low heat and cook,
stirring constantly, for 2 minutes. Transfer the syrup to a small
bowl and let cool to room temperature, stirring once or twice, to
prevent a skin from forming. Just before serving, drizzle the syrup
over the top of the cake in a lacy design.

Yields
12 Servings

Speculaas (dutch Spice Cookies)

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Ingrients & Directions


200 g Self raising flour
1 1/2 tb Spice mix of your choice;
-(see note below)
125 g Soft brown sugar
125 g Butter or margarine
2 tb Milk; (40ml.)

Mix the flour, spices, sugar and butter together in a bowl with your
fingertips until the mixture resembles fine breadcrumbs.

Add the milk and stir it in then knead the dough lightly until a dough
forms. Wrap the dough in plastic and chill for 24 hours.

Alternatively, place all the ingredients except milk in a food processor
and process until they resemble fine breadcrumbs. With the motor running,
add the milk and process briefly until the mixture is moistened then remove
from the processor and knead briefly. Chill as above.

Roll out the dough and shape with cookie cutters then place on greased and
floured oven trays.

Bake at 150c. for about 20 minutes or until the speculaas are crisp and
golden brown.

Cool on wire racks then store in airtight containers.


Yields
1 servings

Mandarin And Marmalade Cookies

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Ingrients & Directions


2 3/4 c Flour
1 ts Baking powder
1 c Butter
1 c Sugar
1 Egg
1/2 c Orange marmalade
10 oz Mandarin oranges; drained
-and chopped

Preheat oven to 300?F.

Beat butter with sugars, add eggs, and marmalade. Add dry ingredients until
mixed. Stir in oranges. Drop by spoonfuls on cookie sheets and bake for 22
minutes. Cool completely.

NOTES : You can substitute 10 ounce jar pastry filling for the marmalade
and oranges. Add appropriate extract.


Yields
30 Servings

Reverse Chocolate Chip Cookies

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Ingrients & Directions


1/2 c Butter 1/2 ts Baking soda
1 c Sugar 4 oz Semisweet chocolate; melted
1/4 ts Salt 3/4 c White chocolate,
1 ts Vanilla – (coarsely chopped)
2 Eggs 3/4 c Macadamia nuts,
3/4 c Sifted flour – (coarsely chopped)

PREHEAT OVEN TO 350F. Cream butter, sugar and salt together until
light and fluffy. Beat in vanilla and eggs. Gradually beat in flour
and baking soda, then mix in chocolate and nuts. Drop by teaspoonfuls
onto a greased cookie sheet. Bake 15 minutes.

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

Yields
24 servings

Gingerbread Teddy Bear Cookies

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Ingrients & Directions


1 c Butter or margarine
2/3 c Packed brown sugar
2/3 c Dark or light corn syrup
4 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Ground ginger
3/4 ts Baking soda
1/2 ts Ground cloves
1 ea Beaten egg
1 1/2 ts Vanilla
Miniature chocolate pieces
Royal icing for decorating

In a saucepan combine butter, brown sugar, and corn syrup. Cook
and stir over medium heat until butter is melted and sugar is
dissolved. Pour into a large mixing bowl and cool 5 minutes.
Meanwhile, combine flour, cinnamon, ginger, soda, and cloves.
Add egg and vanilla to butter mixture and mix well. Add the flour
mixture and beat until well mixed. Divide the dough in half. Cover and
chill at least 2 hours or overnight.
To make each bear shape dough into one 1 inch ball, one 3/4 inch
ball, six 1/2 inch balls, and five 1/4 inch balls. On an ungreased
cookie sheet flatten the 1 inch ball to 1/2 inch thickness for body.
Attach the 3/4 inch ball for head and flatten to 1/2 inch. Attach the
1/2 inch balls for arms, legs, and ears. Arrange remaining 1/4 inch
balls atop ends of arms and legs for paws. Use chocolate pieces for
eyes and navel. Bake in a 350 degree oven for 8 to 10 minutes or
until done. Carefully remove and cool. If desired, pipe on bow ties
with royal icing. Makes 16

Yields
1 Servings

Pumpkin-cranberry Cake

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Ingrients & Directions


1/2 c Chopped walnuts
3 tb Brown sugar
1 1/2 tb Toasted wheat germ
1/4 ts Pumpkin-pie spice
1 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Toasted wheat germ
2 ts Baking powder
1 ts Pumpkin-pie spice
3/4 ts Salt
1/4 ts Baking soda
1 c Plain fat-free yogurt
3/4 c Canned pumpkin
1/2 c Packed brown sugar
2 tb Vegetable oil
1 lg Egg
1/2 c Sweetened dried cranberries
—such as craisins
1 ts Grated orange rind
Cooking spray

1. Preheat oven to 350?F.

2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside.

3. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 5 ingredients (flours through baking soda) in a
medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2
cup brown sugar, oil, and egg; stir well with a whisk. Add to flour
mixture, stirring just until moist. Fold in cranberries and orange rind.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray,
spreading evenly. Sprinkle with walnut mixture. Bake at 350?F for 25
minutes. Cool on a wire rack.

Yield: 12 servings.

Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g);
protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg;
sodium 199mg; calcium 112mg.

Notes: If you’re using a glass baking dish, lower the oven temperature to
325?F.


Yields
12 servings

Blender Double Fudge Cake

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Ingrients & Directions


1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate;
– Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces

Heat oven to 350~. Grease and flour baking pan,
9x9x2″. Measure nuts into blender; chop on low speed.
Set nuts aside. In order listed, measure remaining
ingredients except chocolate pieces into blender.
Blend 30 seconds on high speed, stopping blender
occasionally to scrape sides with rubber spatula.
(Batter may be slightly lumpy). Pour batter into pan.
Bake about 35 minutes or until wooden pick inserted in
center comes out clean. Immediately sprinkle chocolate
pieces over cake. Place baking sheet over pan so
contained heat will soften chocolate pieces. Spread
softened chocolate evenly over cake; sprinkle with
reserved nuts. Serve warm.
*To prepare cake with electric mixer, measure all
ingredients except nuts and chocolate pieces into
large mixer bowl. Blend 1/2 minute on low speed,
scraping bowl constantly. Beat 3 minutes high speed,
scraping bowl occasionally. Bake as directed.
**If using self-rising flour, omit baking powder and
salt.

From

Yields
10 Servings

Dixie Fruit Cake

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Ingrients & Directions


3/4 c Sherry
1 lb Shredded citron
1 lb Halved crystallized each red
-and green cherries
1 lb Crystallized pineapple
3/4 lb Shredded blanched almonds
1/4 lb Shredded candied orange rind
2 c Golden raisins
4 c Chopped pecans
4 1/2 c Sifted flour
3 ts Baking powder
1 ts Salt
2 c Butter
2 c Sugar
3/4 c Brown sugar
3/4 ts Grnd mace
3/4 ts Grnd cinnamon
3/4 ts Grnd allspice
1 ts Vanilla
12 Egg whites

Pour sherry over raisins. allow to soak over night Combine fruits and
almonds. Sift three cups of flour with the baking powder and salt..sprinkle
the remaining cup of four over the fruits and almonds, striring it in
thoroughtly.

Cream the butter and sugar together, then add the sifted dry ingredients
together, then add the sifted dry ingredients with the sherry and raisins.

Mix very throughly and then work in the fruit-nut mixture and the vanilla.

Finally fold in the srtiffly beaten egg whites. Turn into a well greased
tube pan lined with greased paper, and bake in a slow oven [275] for 2 1/2
to three hours.

Cool. then store in air tight container.

NOTE: to store wrap with cheescloth soaked in sherry if desired. A cut
apple may be placed inside container with cake.


Yields
12 Servings

Southwest Appetizer Cheesecake

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Ingrients & Directions


8 oz Cream cheese; softened
8 oz Ricotta cheese
8 oz Cheddar cheese; shredded
1 pk Taco seasoning mix
8 oz Sour cream; can use light
3 Eggs
1 cn Green chilies; diced,
-drained
1/2 c Red bell pepper; diced

TOPPING
3/4 c Salsa; med. or hot
Scallions; chopped
Parsley; chopped

Beat cream cheese, recotta and cheddar cheese with taco seasoning. Add sour
cream. Beat in eggs one at a time, blending well after each addition. Fold
in chilies and red pepper. Pour into greased 9-inch springform pan. Bake at
350~ for 50 minutes or until center of cake is firm. Cool on wire rack for
30 minutes. Refrigerate several hours or overnight. Just before serving
spread salsa over top of cake and garnish with parsley and scallions. Serve
with chips or crackers. Freezes well. **If you do not have ricotta, you can
substitute an additional 8 oz. cream cheese. I have also topped this with
William Sonoma’s Geronimo peppers; (in addition to the toppings mentioned).
Made for a very festive look. Unfortunately, I haven’t been able to find
these anywhere else.


Yields
1 servings