Killer Fudge Cake

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Ingrients & Directions


TO MAKE THE CAKE
6 oz Unsalted butter; (1 1/2
-sticks)
6 oz Unsweetened baker’s
-chocolate
6 lg Eggs
3 c Sugar
1/2 ts Salt
1 tb Vanilla extract
1 1/2 c All-purpose flour

FOR THE ICING
1 1/2 c Sugar
2 tb Instant coffee
1 c Heavy cream
5 oz Unsweetened baker’s
-chocolate
4 oz Unsalted butter
1 tb Vanilla extract
Chopped toasted pecans or
-walnuts for
; decoration

TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6
ounces of the butter with the 6 ounces of unsweetened chocolate. When this
is melted, remove it from the heat and transfer the mixture to a mixing
bowl to cool to room temperature. While the chocolate and butter are
cooling, lightly butter the bottoms of two 9-inch round cake pans and line
the bottoms with parchment baking paper.

Preheat the oven to 350? F. When the chocolate is cool, add the eggs,
sugar, salt and vanilla and whisk together until well combined. Stir in the
flour and pour the batter into the prepared baking pans and bake for 35
minutes or until a toothpick, when inserted in the middle, comes out clean.
Remove the cakes from the oven and cool them in the pans for 30 minutes.
With a knife, loosen the edges of each of the cakes from the pans and turn
them out onto a cake rack to cool completely.

TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a
small saucepan combine the sugar, instant coffee and heavy cream. Bring
this to a boil, and boil gently for 6 minutes. Remove from the heat and add
the unsweetened chocolate. After the chocolate has melted, add the butter
and vanilla and cool to room temperature.

TO PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate and
cover with a bit of icing. Set the second layer upside down so the bottom
is facing up and ice the top and sides. Pat the chopped nuts onto the sides
of the cake and center some in the middle of the top layer. Refrigerate the
remaining icing until firm. Transfer the icing to a piping bag fitted with
a rosette tip and pipe rosettes around the edges. Store the cake in the
refrigerator, but bring it back to room temperature before serving.


Yields
1 servings

Butterscotch Nut Fudge

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Ingrients & Directions


1/4 c Butter 1 ts Vanilla
1 c Brown sugar 1/2 c Chopped walnuts
1 c Sugar Walnut halves
3/4 c Sour cream

Melted brown sugar and sour cream gives this fudge its unusually good
flavor. Melt butter in a heavy saucepan. Add brown sugar and heat to
boiling. Add sugar and sour cream. Cook over medium heat until sugar
dissolves, then slightly higher heat to 236 degrees F. Without
stirring cool at room temperature to lukewarm. Beat until mixture
holds its shape and loses its gloss. Quickly add vanilla and nuts.
Spread immediately in a buttered 8-inch square pan. Cool and cut into
squares. Garnish with walnut halves. Makes about 49 pieces.

Yields
12 servings

Pizza Pan Cookies

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Ingrients & Directions


1 c Salted butter or margarine;
-at room temperature
1/2 c Granulated sugar
1/2 c Packed brown sugar
1 lg Egg; lightly beaten
2 ts Vanilla
1 3/4 c All-purpose flour
1 1/2 c Semisweet chocolate chips;
-(8 ounces)
1/2 c Pecans; chopped
2 c Miniature marshmallows

Adjust one rack to divide the oven in half. Preheat the oven to 350.
Lightly grease and flour a 12-inch pizza pan.

In a large bowl, beat the butter and sugars until light and creamy, 2-3
minutes. Beat in the egg and vanilla until well blended. With the mixer at
medium-low speed, gradually add the flour, beating just until blended.
Spread the dough evenly in the prepared pan.

Bake for about 20 minutes until just firm to the touch. Remove from the
oven and immediately sprinkle evenly with the chocolate chips, pecan pieces
and marshmallows. Return to the oven and bake until the marshmallows are
melting and lightly browned, about 15 minutes. Reverse the pan from front
to back once during baking. Set the pan on a wire rack and cool for about
10 minutes. WIth a long, serrated knife, cut the pizza into 12 wedges.
Serve warm or cool.

Yield 12 cookie wedges


Yields
12 Servings

Swedish Spritzar Cookies

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Ingrients & Directions


1 1/2 c Butter or margarine
1 c Sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
4 c Flour, sifted
1 ts Baking powder

Thoroughly cream butter or margarine and sugar. Add egg, vanilla, and
almond extract; beat well.

Sift together flour and baking powder; add gradually to creamed mixture,
mixing to a smooth dough. Force dough through cooky press onto ungreased
baking sheet. Sprinkle with colored sugar, if desired.

Bake in hot oven, 400 degrees 8 to 10 minutes. Cool.

Variations: substitute other extracts for the almond extract, and
experiment with coloring the dough with food coloring and trying different
toppings. In addition to the recipes following, I’ve also tried raspberry
extract and red food coloring, and maple extract topped with walnut pieces
and cinnamon sugar (put the walnuts on first, then the sugar!). I’ve used
candy coated multi-colored mini chocolate chips for a topping, as well as
the usual jimmies and other sprinkles.

per Bobbie Beers
Fidonet COOKING echo

From

Yields
72 Cookies

Soft Molasses Cookies

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Ingrients & Directions


1 c Sugar 4 1/2 c Flour
1 c Shortening 3 tb Flour
1 Egg 4 ts Baking soda
1 c Molasses 2 1/2 ts Ginger
1 c Sour milk or buttermilk

Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt
and ginger together. Add milk & flour one after another; blend together.
Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F.
This recipe is from my grandmother in Nova Scotia’s recipe box.

Yields
1 servings

Powder Puff Cookies

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Ingrients & Directions


2 c Flour; sifted
1 ts Cream of tartar
1/2 ts Baking soda
1 c Confectioners sugar
1 c Butter or margarine
1 Egg
1 ts Vanilla

Mix and sift together 2 cups sifted flour, 1 teaspoon cream of
tartar, and 1/2 teaspoon baking soda. Measure in bowl and blend 1 cup
confectioners sugar; 1 cup butter; 1 egg; 1 teaspoon vanilla. Add
flour, mix until smooth. Make in little balls, flatten by pressing
crosswise on top with fork. Bake in moderate oven 350? for 7 – 8
minutes.

~ Mrs. Henry P. Schmidt


Yields
1 recipe

Cranberry-apple Cookies

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Ingrients & Directions


1/2 c Butter
1 c Brown sugar
3/4 c Sugar
1 Egg
1/4 c Milk
2 c Flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
1 ts Grated orange rind
1 1/2 c Apples, pared and chopped
1 c Cranberries, chopped

(1) Preheat oven to 375 degrees. (2) Cream butter and sugars; beat
in egg and milk. (3) Sift together flour, baking powder, cinnamon,
and salt. Stir into butter mixture until well blended. (4) Stir in
orange rind, apple, and cranberries. Drop onto baking sheets. (5)
Bake for 12-15 minutes at 375 degrees. NOTE: Don’t store these in a
cookie jar: they will get too mushy.

Yields
4 Dozen

Cherry Cheesecake

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Ingrients & Directions


1 c Graham Cracker Crumbs
3 tb Margarine, Melted
3/4 c Sugar
1 ts Vanilla
3 tb Sugar
24 oz Cream Cheese, Softened
3 Large Eggs
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time mixing well after each
addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to
30 minutes or until set. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie filling just before serving.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

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

Yields
10 Servings

Pineapple Coconut Cupcakes

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Ingrients & Directions


1/2 c Flaked coconut
1/2 c Butter
1 c Crushed pineapple
2 Eggs
2 ts Baking powder
1/4 c Water
3/4 ts Vanilla
1 c Sugar
2 c Flour
1/2 ts Salt

FROSTING
3 oz Cream cheese
1 tb Milk
1 pn Salt
2 1/2 c Confectioners’ sugar
1/4 ts Vanilla

Combine coconut and water. Let stand while mixing the cake. Cream butter,
sugar, salt, and vanilla. Add eggs one at a time and beat well. Add
coconut; mix well. Add dry ingredients and pineapple alternately; mix well.
Bake in cupcake tins, 350 F, 15 to 20 minutes.

Frosting: Combine until smooth.

Shared by Sherilyn Schamber


Yields
1 Servings

Chocolate Cheesecake With Fig Crust

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Ingrients & Directions


-BASIC FIG CRUST-
18 Dried white figs; stalk ends
-removed
1 c Graham cracker crumbs; (236
-ml)

FILLING
1/4 c Brown sugar; (177 ml)
1 c Evaporated skimmed milk;
-(236 ml)
4 Envelopes unflavoured
-gelatine
4 tb Unsweetened cocoa powder;
-(60 ml)
2 ts Vanilla; (10 ml)
3 c Cottage cheese; (708 ml)

GARNISH
Paper-thin orange slices or
-orange zest.

Fig Crust: Pulse the figs and the graham crackers in a processor
until they clump together in a sticky ball – about 30 seconds. Don’t
process too long or the crackers will lose their texture. Transfer to
a small bowl and press the mass into roughly the same shape as the
cheesecake pan.

Lightly grease a high sided 7 inch (18 cm) springform cheesecake pan.
Press the crust mixture to the bottom and completely up the sides of
the pan. Dip you fingers into a bowl of cold water to alleviate any
stickiness.

Smooth the crust over the bottom of the pan completely first, working
out from the centre, then build up the sides, bring the crust up to
and beyond the rim of the pan. Finally trim the crust with a small
sharp knife for a clean presentation.

The Filling: In a small pan mix the gelatine with the evaporated milk
and warm on a low heat until the gelatine is dissolved – about 3
minutes. In a blender puree the evaporated milk and gelatine mixture,
the sugar, cocoa and vanilla until completely incorporated – about 30
seconds. Add the cottage cheese one cup at a time, keeping one cup in
reserve. Because I like a bit of texture in my filling I leave the
mixture in the food processor until it is completely smooth and then
turn it into a bowl, stirring in the last cup of cottage cheese
unprocessed.

Pour the filling into the prepared crust, pop into the fridge and
chill and set – about 2 – 3 hours.

To Serve: Unmold, slice with a warm knife and garnish each piece with
a paper-thin orange slice or blanched orange zest.


Yields
12 servings