Devil’s Food Cake With Fudge Frosting (u. S.)

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Ingrients & Directions


1 3/4 c Sifted cake flour 1/4 c (1/2 stk) unsalted butter
1/2 c Cocoa powder (not a mix) 2 c Unsifted confectioners’
1 ts Baking soda -(10X) sugar
1/2 ts Salt 2 Squares (1 oz each)
1/2 c (1 stk) unsalted butter -unsweetened chocolate,
1 1/4 c Granulated sugar -melted
1 1/2 ts Vanilla 1 1/2 ts Vanilla
2 lg Eggs 2 tb Half-and-half, milk or
1 c Boiling water -evaporated milk
FROSTING:

CAKE:

PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well,
then dust then generously with cocoa. (This gives the cake layers a
rich brown finish). Sift the flour, cocoa, baking soda and salt onto
a piece of waxed paper and set it aside. Cream the butter until it is
fluffy, add the sugar and vanilla, and continue beating until the
batter is silvery and light. Beat the eggs in one by one, then add
the sifted dry ingredients, alternately with the boiling water,
beginning and ending with the dry ingredients and beating well after
each addition. Divide the batter equally between the two pans,
smoothing the tops. Bake the layers uncovered for 30 to 35 minutes,
or until the layers feel spongy to the touch and begin to pull away
from the sides of the pans. Cool the layers upright in their pans on
wire racks for 10 minutes, then carefully loosen them around the
edges with a spatula and turn them onto wire racks. Cool them
completely.

FOR THE FROSTING: Cream the butter until it is light, then add the
confectioners’ sugar gradually, beating all the while. Beat in the
melted chocolate and vanilla, then add just enough cream to make the
frosting a good consistency for spreading. Sandwich the two cake
layers together with frosting, then frost the top and sides of the
cake. Swirl the frosting into peaks and valleys. Makes about 8
servings.

Yields
8 servings

Puritan Holiday Cookie Bars

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Ingrients & Directions


1/2 c Oil
3/4 c Brown sugar
2 Eggs
2 tb Milk
1 1/2 c Flour
3/4 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cloves
1 1/3 c Raisins
1/2 c Chopped walnuts
2 tb Confectioners sugar

Heat oven to 350. Oil a 13X9″ pan. Set aside. Combine oil & sugar in
large bowl at med speed. Add eggs, one at a time. Beat well after
each addition. Mix in milk. Combine flour, cinnamon, nutmeg, soda,
salt & cloves. Add slowly to creamed mixture. Stir in raisins & nuts.
Spread evenly in pan. Bake at 350 for 23-26 minutes, or until wooden
pick in center comes out clean. Cool in pan. Cut into bars, about 2X1
1/2″. Sift confectioners sugar over bars.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Toll House Cookies – Original 1939 Nestle’ Recipe

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Ingrients & Directions


2 1/4 c Unsifted all-purpose flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
1 ts Vanilla extract
2 lg Eggs
12 oz Pkg.Nestle’s Semi-Sweet
-Chocolate Morsels
1 c Walnuts or pecans, chopped

Source: Nestle’s Chocolate -Semi-sweet Chocolate Morsels package

Preheat oven to 375=F8F. Combine four, baking soda and salt in a small
bowl; set aside. Combine butter, sugars, and vanilla extract in a large
bowl; beat until creamy. Beat in eggs. Gradually add flour mixture;
blending well. Stir in Nestle’ Semi-Sweet Real Chocolate Morsels and the
chopped nuts.

Drop by rounded teaspoonsfuls onto ungreased cookie sheets.

Bakes at 375=F8F. for 8-10 minutes.

Yields: 100 2″ cookies.

Variations: Omit nuts and substitute one of the following: 4 cups crisp
ready to eat cereal;
2 cups chopped dates;
1 Tb. grated orange rind; or
2 cups raisins

From the recipe files of suzy@gannett.infi.net

Yields
100 Cookies

Pinwheel Cookies

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Ingrients & Directions


1/2 c Butter 3 tb Milk
2/3 c Sugar 2 ts Baking powder
2 1/2 c Flour 1/4 ts Salt
1 ea Egg 1 ts Vanilla

Add square bitter chocolate, melted, to half of dough. Roll chocolate dough
out thin on waxed paper, roll plain dough in same way, place on chocolate
dought. Press layers firmly, roll like jelly roll. Chill thoroughly, slice
thin. Bake in oven 400 F. 10 minutes.


Yields
1 servings

Cranberry Button Cookies

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Ingrients & Directions


2 c Unbleached flour
1 1/2 c Brown sugar — packed
1 ts Baking soda
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Salt
3 c Oats
1 1/2 c Cranberries — chopped
1 c Margarine — cold

Preheat oven at 375. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine flour, brown sugar, baking soda, ginger, nutmeg,
salt, oats, and cranberries. Use a pastry blender to cut in
margarine until mixture resembles coarse crumbs. Mix all ingredients
until thoroughly combined. Roll out dough to 1/4″ thick and cut into
3″ rounds. Bake for 12 to 15 minutes or until lightly browned.


Yields
48 servings

Amaretto Cookies

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Ingrients & Directions


1/2 c Butter
2 tb Molasses
2 Eggs
1 c Almonds, ground toasted
1/2 ts Lemon rind; grated
1 ts Almond extract
1/2 c Amaretto liqueur
2 c Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon
rind and almond extract; mix well. Stir in Amaretto alternately with
flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350
degrees for 12-15 minutes. Cookies will be golden brown when done.

Yields
36 Cookies

Chiffon Cake

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Ingrients & Directions


2 1/4 c Sifted cake flour
1 1/2 c Granulated sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Cooking oil
7 Egg yolks
1 ts Vanilla
3/4 c Water
2 ts Finely shredded orange peel
1 ts Finely shredded lemon peel
7 Egg whites
1/2 ts Cream of tartar

1. In a large mixing bowl stir together flour, sugar, baking powder, and
salt. Make a well in the center of dry mixture. Then add oil, egg yolks,
vanilla and water. Beat with an electric mixer on low speed until combined.
Then beat on high speed for 5 minutes or until satin smooth. Fold in orange
and lemon peel. Set batter aside.

2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and
cream of tartar on medium to high speed until stiff peaks form (tips stand
straight). Then pour batter in a thin stream over beaten egg whites and
gently fold in.

3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for
65-70 minutes or until top springs back when lightly touched. Immediately
invert cake in pan. Cool completely. Using a narrow metal spatula, loosen
sides of cake from pan. Then remove cake from pan. Cover and store at room
temperature for up to 3 days. Makes 16 servings.


Yields
16 Servings

Pistachio-almond Pudding Cake

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Ingrients & Directions


1 Box (18-oz) yellow cake mix
1 Box (3-oz) pistachio pudding
4 Egs
1 1/4 c Water
1/4 c Oil
1/2 ts Almond extract
7 dr Green food coloring
-(optional)
Confectioner’s sugar

Combine all ingredients in large mixer bowl. Beat 4 minutes on medium. Pour
into greased and floured 10-inch bundt pan. Bake at 350 for 50-55 minutes.
Cool 15 minutes in pan. Sprinkle with sugar.

MRS BILLY F. BROOKS (MARGARET)

HOLLY GROVE, AR

From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

Yields
1 Servings

Chocolate Peanut Crunch Bar Cake

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Ingrients & Directions


=== MILK CHOCOLATE LAYER ===
7 oz Milk chocolate; coarsely
-chopped
6 oz Creamy peanut butter
2 tb Peanut oil
1 1/4 c (abt 3 oz) purchased rolled
-cigarette
Or gaufrette cookies;
-coarsely crushed
With
Hands or rolling pin
=== BITTERSWEET CHOCOLATE
-LAYER ===
5 oz Bittersweet chocolate;
-coarsely chopped
1 1/4 c Heavy cream
Cocoa powder

For the milk chocolate layer, line an 8-inch square pan with plastic
wrap, leaving an overhang. Melt milk chocolate in the top of a double
boiler above gently simmering water and whisk until smooth. Beat the
peanut butter and oil using an electric mixer until smooth. Mix in
the milk chocolate and cookies until well blended. Pour into the
prepared pan, smoothing the top with a spatula. Bang the pan on a
work surface to even contents. Cover with plastic wrap and
refrigerate until firm, for about 2 hours. For the bittersweet
chocolate layer, melt the bittersweet chocolate in the top of a
double boiler above gently simmering water and whisk until smooth.
Cool to tepid. Meanwhile, whip cream to soft peaks. Quickly fold 1/2
of whipped cream into the chocolate, then fold in the remainder. Pour
over the firm, chilled milk chocolate layer. Spread with spatula
until smooth. Bang on a work surface to eliminate air bubbles. Cover
with plastic wrap and refrigerate until firm, for about 4 to 6 hours.
(This can be prepared several days ahead.) To serve, remove from the
refrigerator at least 1 hour before serving. Immediately lift the
chocolate dessert out of the pan. Cut lengthwise into 1-inch wide
strips using a knife rinsed in hot water and dried, then cut each
strip in half crosswise to form two 4- by 1-inch bars. Sieve cocoa
powder over the tops of the bars. Place 2 bars on 8 plates, resting 1
edge of 1 bar dramatically atop the second bar. Let sit at room
temperature about 1 hour before serving. This recipe yields 8
servings.


Yields
8 servings

Hanna’s French Apple Cake

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Ingrients & Directions


6 Cooking apples 85 g (3oz) caster sugar
75 ml (3 fl oz) water

-DOUGH-
100 g (3?oz) blanched almonds 2 Eggs, separated
100 g (3?oz) butter, softened 1/2 Lemon, grated rind of
130 g (4?oz) caster sugar

SERVE WITH
Custard or whipped cream

To Drink: – Ruby port

Level of Difficulty: Easy Preparation Time: 1 hour Prepare in
Advance: Yes Peel the apples, cut into halves and remove the cores.

Bring the water and sugar to the boil. Add the apple pieces and
simmer gently until soft. Set aside to cool.

Preheat the oven to 200?C/400?F/Gas Mark 6. Beat the butter and sugar
until light and fluffy. Add the egg yolks, one at a time, then the
almonds and lemon peel. Beat the egg whites until they form stiff
peaks and fold carefully into the mixture.

Drain the apples and transfer to an ovenproof dish. Sprinkle over the
almonds. Bake the apple cake for 15-20 mins or until it is golden.

Serve the cake lukewarm or cold with custard or whipped cream.


Yields
8 servings