Whiskey Fudge Cake

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Ingrients & Directions


1 1/4 c Pastry or cake flour
1 ts Baking soda
10 1/2 oz Bittersweet chocolate; cut
-into small
; chunks
12 tb Unsalted butter; at room
-temperature
; (6 ounces)
1 1/4 c Sugar
4 Eggs; separated
1/3 c Whiskey or brandy; warmed
-slightly
1 tb Vanilla extract
Powdered sugar

EQUIPMENT
Baking tray
Parchment paper
(8 x 2 1/2-inch) ring*
(8-inch) cardboard round
Aluminum foil
1 sm Bowl
Double boiler
Whisk
Electric mixer with paddle

1. Preheat the oven to 350 degrees. Line a baking tray with parchment paper
and set an 8 x 2 1/2-inch ring on it. Wrap an 8-inch cardboard round with
foil and set aside.

2. In a small bowl, sift together the flour and baking soda. Set aside.

3. In a double boiler or a metal bowl placed over simmering water, melt the
chocolate. Keep warm

4. Meanwhile, with the paddle of an electric mixer, cream the butter until
light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is
very important that this mixture is light and fluffy.)

5. Beat in the egg yolks, one at a time, the whiskey or brandy, and the
vanilla. Stop the machine and scrape in the melted chocolate. Continue to
mix until well-combined. Remove the bowl from the machine and fold in half
the flour mixture. Fold in the remaining flour.

6. With a clean whisk and bowl, whip the egg whites until soft peaks form.
Gradually add the remaining 1/4 cup of the sugar and continue to whisk
until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter
to lighten, then fold in the remaining whites.

7. Pour the batter into the prepared cake ring and bake for 1 hour. Invert
immediately onto the foil-covered cardboard round and run a sharp knife
around the sides of the cake, loosening the cake from the ring. Do not
remove the ring from the cake. Let cool completely on a rack. Then
carefully lift off the ring.

Presentation: Dust the cake with sifted powdered sugar and serve with Creme
Fraiche Ice Cream or whipped cream.

To prepare ahead: Through step 7.

*Rings can be purchased at Avery’s in Los Angeles or at Bridge Kitchenware
in New York (Wolfgang Puck’s book contains a list of re

Yields
1 servings

Hot Fudge Pudding Cake

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Ingrients & Directions


1 1/4 c Granulated sugar
— divided
1 c All-purpose flour
7 tb Hershey’s Cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter or margarine
— melted
1 1/2 ts Vanilla extract
1/2 c Packed light brown sugar
1 1/4 c Hot water
Whipped topping

Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup
granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.
Stir in milk, butter and vanilla; beat until smooth. Pour batter into
ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2
cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa;
sprinkle mixture evenly over batter. Pour hot water over top; do not
stir. Bake 35 to 40 minutes or until center is almost set. Let stand
15 minutes; spoon into dessert dishes, spooning sauce from bottom of
pan over top. Garnish with whipped topping, if desired. About 8
servings.

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

Meal-

Yields
8 Servings

Cut-out Sugar Cookies

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Ingrients & Directions


2 c Mix
1/2 c Sugar
3/4 c Vanilla
1 Egg

Preheat oven to 400 F. In medium bowl, combine all ingredients except 1
cup mix; blend until smooth. Stir in remaining mix. On floured surface,
knead about 20 strokes until smooth. Roll out dough 1/8-inch thick; cut
into desired shapes. Place on lightly greased cookie sheets. Bake 5 to 8
minutes until edges are light golden brown. Cool 1 minute.; remove from
cookie sheet. Frost and decorate as desired. Makes about 2 dozen assorted
size cookies.

Yields
6 Servings

Oatmeal Raspberry Bar Cookies

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Ingrients & Directions


1/2 c Butter; room temperature
1/2 c Light brown sugar
1 c Flour
1/4 ts Baking soda
1/8 ts Salt
1 c Rolled oats
3/4 c Seedless raspberry jam

Heat the oven to 350 degrees. Butter an 8″ square pan, set aside. Mix all
ingredients together except the jam. Press 2 cups of the mixture into the
bottom of the prepared pan. Spread the jam to within 1/4″ of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into
the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before
cutting into 2 x 1-1/2″ bars.

From

Yields
24 Servings

Chocolate Comfort Cookies

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Ingrients & Directions


1 c Hazelnuts; chopped
2 c Semisweet chocolate chips;
-extra large
1/2 c Cranberries; sun-dried
1 c Unsalted butter; softened
1 c Granulated sugar
3 oz Cream cheese; softened
1 Egg
2 tb Milk
2 oz Unsweetened chocolate (best
-quality); melted
1 1/2 ts Vanilla
2 c Flour
2 tb Flour
1/2 ts Baking powder
1/2 ts Salt
1/4 c Cocoa; Dutch processed
1 c Marshmallow cream

Preheat oven 325F. Spread nuts on an ungreased cookie sheet and roast for
7-12 min, or until they are lightly browned and some skins have loosened.
Set aside to cool. Butter 2 cookie sheets. In a large bowl, combine the
choc chips, cranberries and cooled nuts; set aside. In another large bowl,
beat together the butter, sugar, cream cheese and ewder, salt and cocoa,
then add to the butter mixture. Blend in the marshmallow cream, stirring
until thoroughly combined. Add the chips, cranberries and nuts. Stiruntil
well mixed. Batter will be thick. Using a 1/4-c measure or a 4 tbls ice
cream scoop, measure out batter and place 2″ apart on cookie sheets,
putting no more than 6 cookies per sheet. Bake 13-17 min, until puffed and
cooked through. Cool on sheet 1 min; transfer to wire racks to cool
completely.


Yields
48 Servings

Apple Spice Cookies

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Ingrients & Directions


1 c Whole-wheat flour 1/2 c Skimmed milk
1/3 c Oats 1/2 c Honey
2 ts Baking powder 2 ts Vanilla extract
1 ts Baking soda 2 Apples, peeled, cored and
1 ts Cinnamon -cut into very small chunks
1/4 ts Allspice 3 tb Chopped raisins

Preheat oven to 375F. Use a non-stick baking pan, or lightly oil a pan with
vegetable oil. Mix the flour, oats, baking powder, soda, cinnamon, and the
allspice thoroughly. In a different bowl, mix the milk, honey and vanilla
extract. Stir into the flour mixture. Add the apples and raisins. Drop by
the tablespoon, two inches apart, onto the baking pan. Bake for 10 – 14
minutes until lightly browned. Makes 18 – 20 cookies.

Yields
10 servings

Chicken Liver Cookies

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Ingrients & Directions


2 c Flour
3 tb Vegetable oil
1 c Wheat germ or cornmeal
1 Egg–lightly beaten
1/2 c Chicken broth
2 ts Chopped parsley
1 c Chopped chicken liver–cookd

Preheat oven to 400.

Combine flour and wheat germ. In a separate bowl, beat egg with oil,
then add broth and parsley; mix well. Add dry ingredients to bowl a
little at a time, stirring well. Fold in chicken livers and mix well.
Dough will be firm. Turn dough out on lightly floured surface and
knead briefly. Roll out 1/2″ thick and cut into shapes. Place on
greased cookie sheet 1″ apart and bake for 15 minutes or until firm.
Store in refrigerator.

Yields
1 Servings

Cake Recipe

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Ingrients & Directions


2 oz To 4 oz chocolate
1/2 c Milk
1 c Light brown sugar, firmly
-packed
1 Egg yolk

Preheat oven to 350. Prepare the following custard:
Cook and stir in a double boiler OVER-not IN-hot
water: Remonve from heat when thickened. Have other
ingredients at about 75 degrees. Sift before
measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2
tsp salt Sift: 1 c. white sugar Beat until soft: 1/2
c. butter Add the sugar gradually. Blend until very
light and creamy. Beat in, one at a time: 2 egg yolks
Add the flour to the butter mixture in 3 parts,
alternating with thirds of: 1/4 c. water 1/2 c milk 1
tsp vanilla Stir the batter until smooth after each
addition. Stir in the chocolate custard. Whip until
stiff, but not dry: 2 egg whites Fold them light into
the cake batter. Baked in 2 greased 9-inch round pans
for about 25 minutes. Spread, when cool, with:
Caramel Icing or Chocolate Icing (recipes follow)

CARAMEL ICING

Stir until the sugar is dissolved: 2 c. brown sugar 1
c. cream or 1/2 c. butter plus 1/2 c. milk Cover and
cook for about 3 minutes or until the steam has washed
down any crystals which may have formed on the sides
of the pan. Uncover and cook without stirring to 238
to 240 degrees. Add: 3 TBSP butter Remove the icing
from the heat and cool to 110 degrees. Add: 1 tsp
vanilla Beat the icing until it is thick and creamy.
If it becomes too heavy, thin it with a little cream
until it is of the right consistency to be spread.

From

Yields
6 Servings

Fantasy Cheesecake

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Ingrients & Directions


2 c Vanilla-flavored yogurt
-cheese (or 1 cup plain and
-1 cup vanilla)
2 -(up to)
4 tb Sugar (optional)
1 tb Cornstarch (optional)
2 Eggs; lightly beaten (or 1
-egg and 2 whites)

From: JMB275@EMAIL.PSU.EDU (Jill BANKUS)

Date: Tue, 25 Jun 1996 18:38:22 -0500
[This incredibly delicious, rich-tasting cheesecake has only 80 calories
per slice!]

Combine yogurt cheese, sugar and cornstarch. Add eggs and mix gently with a
fork or wire whisk. Pour into an 8-inch pie pan or 7-inch springform pan.

Bake in a pre-heated 325 degree oven for 20 to 25 minutes (pie pan) or 55
minutes (springform). Cool slightly and refrigerate, uncovered, for 24
hours. Serves 8.

Note: The cheesecake will be firmer if you drain the yogurt up to 24 hours
and/or add cornstarch. Yogurt cheese may be kept in a covered container in
the refrigerator until you have enough for the recipe.

FATFREE DIGEST V96 #176

From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
8 Servings

Angel Cake With Pineapple-orange Sauce

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Ingrients & Directions


-CAKE INGREDIENTS-
1 pk White Angel-Food Cake Mix
– (14.5 ounce size)
1/2 ts Ground Cardamom
1/4 ts Ground Nutmeg
Pineapple-Orange Sauce
(recipe follows)
Orange Twists; (opt.)

PINEAPPLE-ORANGE SAUCE
1 cn Unsweetened Pineapple Chunks
– (15 1/4-ounce size)
1 ts Orange Rind; grated
3/4 c Unsweetened Orange Juice
1/4 c Cointreau; or other orange
– flavored liqueur
1 tb Cornstarch PLUS
1 ts Cornstarch
1/4 ts Ground Cardamom
1 cn Unsweetened Mandarin Oranges
– thawed (11-ounce size)

CAKE: Prepare cake mix according to package directions, adding
cardamom and nutmeg to batter; bake according to package directions.
Invert pan on funnel or bottle until cake is completely cooled.
(Approximately 2 hours.) Loosen cake from sides of pan, using a small
metal spatula. Remove from pan. Serve with 1/4 cup of
Pineapple-Orange Sauce; garnish with orange twists, if desired.
PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving juice. Combine
juice and next 5 ingredients in a saucepan. Cook over medium heat,
stirring constantly, until clear and thickened. Stir in pineapple and
oranges; cook until hot.


Yields
12 Servings