Chocolate Fudge Batter Pudding

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Ingrients & Directions


============================ 1/3 c Sugar
-=========================== 2 t Butter Or Margarine, Melted
-==================== 1/4 t Vanilla
CHOCOLATE-FUDGE BATTER 3 T Milk
-PUDDING 3 T Chopped Pecans Or Walnuts
============================ 1/2 c Boiling Water
-=========================== Confectioners’ Sugar
-==================== Vanilla Ice Cream
1/3 c Unbleached Flour ============================
3 T Unsweetened Cocoa -===========================
1/4 t Baking Powder -====================
1/4 t Salt SERVES 2

Blend together, the flour, 1 Tbls of the cocoa, the baking powder and
the salt; set aside. Mix half the sugar, the butter and the vanilla
in a bowl. Combine the flour mixture with the sugar mixture
alternately with the milk, blending well after each addition. Stir
in the nuts. Preheat the oven to 350 degrees F. Combine the remaining
sugar, cocoa and boiling water in a small tart pan or shallow baking
dish about 4 or 5 inches in diameter. Drop the batter by
tablespoonfuls on to the hot mixture. Do not stir; the batter will
bake while the sauce remains liquid. Bake for about 30 to 40 minutes,
until the top is crusty. Sprinkle with confectioners’ sugar. Spoon
out the cake while it is still warm. Cover it with the sauce from
underneath and top with a dab of vanilla ice cream.

Yields
2 servings

Banana-fudge Walnut Brownies

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Ingrients & Directions


***** NONE *****

Heat oven to 350. Grease bottom ONLY of 8-inch square pan.

Melt in 2-quart saucepan, over low heat, stirring constantly; 1/2
stick butter (1/4 cup) 1 pkg. (6 oz.) semi-sweet chocolate
chips Beat in thoroughly with spoon; 3/4 cup all-purpose flour 1/2
teaspoon vanilla 1/2 cup sugar 1/4 teaspoon baking powder 1/3 cup
chopped walnuts 1/4 teaspoon salt 1/3 cup mashed ripe banana 1 egg
(about 1 small) Spread batter evenly in pan. Bake about 30 minutes or
until center is set. Cut into 2-inch squares.


Yields
16 Servings

Chocolate Meringue Cookies

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Ingrients & Directions


3 lg Egg whites
1/8 ts Cream of tarter
3/4 c Granulated sugar
3 tb Unsweetened cocoa powder
1/4 c Confectioners sugar;
-(optional)

1. Preheat oven to 375 degrees F.

2. Cover 2 baking sheets with parchment paper.

3. Place the egg whites and cream of tartar in a medium bowl. Beat
with an electric mixer on medium speed until soft peaks form.
Gradually beat in the granulated sugar and beat on high speed until
the whites are stiff and shiny.

4. Sift cocoa over the egg whites and gently fold in until just
blended.

5. Drop tablespoonfuls of batter, 1 inch apart, on the prepared baking
sheets. Bake for 30 to 35 minutes or until the cookies are dry.
Carefully peel the cookies from the paper and cool on a wire rack.
When cool, sprinkle the cookies with confectioners sugar (if using).
Store, covered at room temperature.

Yield: 24 cookies

This recipe
Yields
1 servings

Mrs Fields’ Orange Chocolate Chunk Cookies

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Ingrients & Directions


2 1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 ts Grated orange peel
1 c Sugar
1/2 c Light brown sugar, packed
1 c Butter, softened
2 lg Eggs
1 ts Orange extract
1 1/2 c Semisweet chocolate bar
Coarsely chopped (8 oz)

Preheat oven to 300*F. In a medium bowl combine
flour, soda, salt and orange peel. Mix well and set
aside. In a large bowl blend sugars with electric
mixer at medium speed. Add butter and beat to form a
grainy paste, scraping sides of bowl as needed. Add
eggs and orange extract, and beat at medium speed
until light and fluffy. Add the flour mixture and
chopped chocolate. Blend on low speed just until
mixed. Drop by rounded tablespoons onto ungreased
cookie sheets, 1 1/2 inches apart. Bake for 22-24
minutes until cookies are slightly brown along the
edges. Transfer cookies immediately to a cool surface.

From

Yields
1 Servings

Banana-walnut Cookies

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Ingrients & Directions


1 1/2 c Sifted all-purpose flour
1 ts Baking powder
1/4 ts Soda
1/2 ts Salt
1 1/2 ts Cinnamon
1 c Brown sugar, firmly packed
2/3 c Shortening, soft
1 Egg
1/4 c Milk
1 c Mashed bananas
1/2 c Chopped walnuts
2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Sift together flour, baking powder, soda, salt and cinnamon into bowl.
Add sugar, shortening, egg, milk and bananas. Beat until smooth,
about 2 minutes. Stir in walnuts and nuts.

Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated
moderate oven (375 F.) 12 to 15 minutes.


Yields
60 Cookies

Ultimate Chocolate Chunk Cookies

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Ingrients & Directions


12 oz Semi-sweet chocolate
1 1/2 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
2/3 c Butter, softened
1/3 c Granulated sugar
1/2 c Firmly packed light-brown
-sugar
1 tb Milk
1 ts Vanilla extract
2 Eggs, lightly beaten
2/3 c Chopped nuts (optional)

Place chocolate in the refrigerator to chill while making the cookie
batter.

Preheat oven to 375F.

Mix flour, baking soda, and salt in a medium sized bowl with a wire
whisk until thoroughly blended. Set aside.

Combine butter, sugars, milk, vanilla, and eggs in a large bowl.
Cream the mixture with an electric mixer until it appears curdled.
Gradually add the flour mixture, beating well after each addition.
Chop the chocolate into 1/4-inch pieces and immediately stir into
cookie batter (if using nuts stir them in at the same time as the
chocolate).

Drop by Tablespoonful onto an ungreased baking sheet, 2-inches apart.
Bake for 9 – 11 minutes or until golden brown. Cool on a wire rack.

Makes about 40 cookies.


Yields
40 Cookies

Candy Bar Cookies

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Ingrients & Directions


BASE:
3/4 c Powdered sugar
3/4 c Butter, softened
2 tb Whipping cream
1 ts Vanilla
2 c Flour
FILLING:
28 Caramels, unwrapped
1/4 c Whipping cream
1/4 c Butter
1 c Powdered sugar
1 c Chopped pecans
GLAZE:
1/2 c Semi-sweet chocolate chips
2 tb Whipping cream
1 tb Butter
1/4 c Powdered sugar
1 ts Vanilla
48 Pecan halves (opt)

In large bowl, combine all base ingredients except flour; blend
well. Lightly spoon flour into measuring cup; level off. Stir in
flour; mix well. If necessary, refrigerate dough for easier handling.
Heat oven to 325 degrees. On well-floured surface, roll half of
dough to 12 x 8 inch rectangle. Using pastry wheel or knife, cut into
2 inch squares. Place 1/2 inch apart on ungreased cookies sheets.
Bake at 325 degrees for 12 to 16 minutes or until set. Cool on wire
racks. Repeat with remaining dough.
In medium saucepan, combine caramels, 1/4 c whipping cream and
1/4 c butter; cook over low heat, stirring frequently, until caramels
are melted and mixture is smooth. Remove from heat; stir in 1 c
powdered sugar and chopped pecans. (Add additional whipping cream a
few drops at a time, if needed for desired spreading consistency.)
Spread 1 t of warm filling on each cookie square.
In small saucepan, combine chocolate chips, 2 T whipping cream
and 1 T butter; cook over low heat, stirring frequently, until
chocolate chips are melted and mixture is smooth. Remove from heat;
stir in 1/4 c powdered sugar and 1 t vanilla. Spread glaze over
caramel filling. Top each cookie with a pecan half.
QUICK BAR VARIATION: In large bowl blend all base ingredients
at low speed until crumbly. Press in bottom of a 15 x 10 x 1 inch
pan. Bake at 325 for 15 to 20 minutes or until light golden brown.
Cool. Prepare filling as directed above; spread over base. Prepare
glaze; drizzle over filling. Top bars with pecan halves, forming 8
rows of 6 pecans each. Allow glaze to set. Cut into 48 bars.

Yields
4 Dozen

Brooklyn Blackout Cake Pt 2

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Ingrients & Directions


See part 1

cake crumbs around sides of cake and then sprinkle on top. Use all of the
crumbs to make a thick crumb coating.

Notes: The chocolate filling MUST be well chilled. The chocolate frosting
combines lukewarm water with melted chocolate. It is important for the
chocolate mixture & the water to be a similar temperature. It is not
necessary to use a thermometer, but if you do, the water & chocolate should
be around 88 to 90.

See additional Notes.

From the author, Elinor Klivans: “When I was a girl, our family spent
every summer visiting my grandfather in Brooklyn. People used to laugh at
the idea of spending summer vacation in Brooklyn, but we had a great time.
. . . and we enjoyed the big city treats . . . and our daily trip to
Ebinger’s bakery. Parker House rolls, Macaroon Tarts, crumb cakes,
blueberry crumb pies, lemon meringue tarts – there was something different
for each day of the week – but for extra-special dinners we always bought
Blackout Cake. Blackout cake was all chocolate; crumbly and moist chocolate
cake; creamy chocolate filling; thick chocolate glaze; and the entire cake
covered with chocolate cake crumbs.

. . . several years later the unheard-of happened — Ebinger’s baking chain
had financial problems and closed. I assumed I had eaten my last Blackout
Cake. Then several years ago the New York Times ran a nostalgic article
abut Ebinger’s and at the end of the article they included a recipe for
Blackout Cake. It took me about 5 minutes to start baking the cake, and I
wasn’t disappointed. It was the same moist, crumbly chocolate cake, the
same soft chocolate pudding-type filling, and the same dark fudge frosting.
I revised several of the recipe instructions and made slight changes in the
ingredients and directions printed in the New York Times article.

DOUBLING: Prepare only two cake layers at a time. Double the filling &
frosting ingredients.

TO FREEZE & DEFROST THE CAKE LAYERS: Invert the cooled cake layers onto
plastic wrap. Wrap the layers tightly the plastic wrap and then heavy
aluminum foil. Freeze up to 2 months. After the cake layers are frozen,
they may be stacked in the freezer. Defrost the wrapped cake at room
temperature. Fill and frost the layers as soon as they are thawed enough to
cut. Cold layers are easier to handle.

TO FREEZE COMPLETED CAKE: Freeze the cake, uncovered for about 1 hour, or
until the frosting is firm. Wrap tightly with plastic wrap & aluminum foil.
Freeze up to 1 month.

TO SERVE: Refrigerate wrapped cake 8 hours or overnight. Unwrap the cake
and bring to room temperature before serving, about 45 mins. Leftover cake
can be covered and refrigerated up to 3 days.


Yields
12 Servings

Easy Chess Cake

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Ingrients & Directions


1 Box yellow butter cake mix
1 Stick margarine
1 Egg
1 1/2 c Chopped nuts – pecans
1 Box confectioner’s sugar
1 pk (8 oz) cream cheese
4 Eggs

Put margarine in oblong cake pan and melt in oven, then put 1 egg in along
with cake mix. Stir with a fork, and mix together. Press in bottom of the
cake pan. Press 1 1/2 cups chopped pecans into cake mixture. Mix
confectioner’s sugar and cream cheese together with 4 eggs, one at a time.
Pour over top of cake mixture and bake at 350 degrees for 40 minutes, no
longer. Take it out at that time, it will be done.


Yields
1 Servings

Torta Di Ricotta (italian Style Cheesecake)

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Ingrients & Directions


-CRUST-
1/2 c Butter
1 1/3 c Flour
1 Egg

-BATTER-
2 lb Ricotta cheese
1 1/2 c Sugar
1/4 c Flour; sifted
6 Eggs; separated
1 ts Vanilla extract
1/4 c Mixed candied fruit; chopped

Cut the butter into the flour until crumbly. Stir in egg and blend well.
Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly
into the bottom of a lightly greased 10″ springform pan.

Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the flour and
the egg yolks one at a time, beating well after each addition. Add the
vanilla and candied fruit and blend thoroughly. Beat the egg whites until
stiff, adding the remaining sugar gradually. Fold gently into the ricotta
mixture. Pour the batter into the prepared pan, sprinkle with reserved
crumbs, and bake in a 325 F oven for about 1 hour 30 minutes, or until
firm. Let cool in the pan.

Per serving: 475 Calories (kcal); 24g Total Fat; (45% calories from fat);
16g Protein; 48g Carbohydrate; 202mg Cholesterol; 210mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2
Other Carbohydrates


Yields
10 servings