Chocolate Fudge Fruitcake

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Ingrients & Directions


1 c Brandy 6 Butter
1 c Pineapple chunks 1 1/2 c Sugar
— candied 6 Eggs; separated
1/2 c Candied cherries 2 c Flour
— halved 1 ts Baking powder
1 c Raisins 3 c Pecans; coarsely
4 1 oz unsweetened chocolate -chopped
Squares

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 3:00

1. In a medium bowl, pour 1/2 cup brandy over pineapple chunks,
cherries, and raisins. Let stand 2 to 3 hours or overnight. Grease
two 9 x 5 x 3-inch loaf pans. Line with brown paper or parchment
paper and grease paper. Preheat oven to 250F.

2. Melt chocolate in a double boiler or in a microwave until melted
and smooth when stirred. Set aside to cool.

3. In a large bowl, beat together butter and 1 cup sugar with an
electric mixer on medium speed until light and fluffy, about 2 mins.
Beat in egg yolks, 2 at a time, beating well after each addition.
Beat in cooled chocolate until well blended.

4. Sift together flour and baking powder. Add to chocolate mixture
along with 1/4 cup brandy. Mix well. Stir in pecans and brandied
fruit mixture with its liquid.

5. In a a large bowl, beat egg whites with clean, dry beaters on high
speed until almost stiff. Gradually beat in remaining 1/2 cup sugar.
Beat until soft peaks form. Fold into chocolate batter. Turn batter
into prepared pans, dividing evenly and smoothing tops.

6. Place pans in oven. Set a shallow pan of water on a rack below
pans. Bake 2 1/2 hours (replenishing water as necessary), until a
cake tester inserted in center comes out clean. Let cakes stand 15
mins; then unmold. Pour 2 Tbs remaining brandy over each cake. Let
cool completely. Wrap cakes in plastic wrap, then overwrap in foil.
Store in refrigerator 3 to 4 weeks, sprinkling with additional brandy
2 or 3 times during aging period.

Yields
2 servings

Raisin Cookies

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Ingrients & Directions


1 c Brown sugar
1 c Water
2 tb Shortening
1 c Raisins
1/2 ts Salt
1 ts Baking soda
1 ts Cinnamon
1 1/2 c Flour
1/2 ts Ginger

In a pot, combine the sugar, water, raisins, shortening & salt. Stir over a
gentle heat until the sugar & shortening has melted. Raise heat & bring to
a boil, stirring continuously. Simmer for 1 minute. Remove from heat &
cool.

Sift dry ingredients in a mixing bowl. Add the cooled mixture & mix well.
Drop by the teaspoonful onto a cookie sheet. Bake at 350F for 15 minutes.

From

Yields
1 Servings

Ultimate Sugar Cookies

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Ingrients & Directions


1 1/4 c Sugar
1 c Butter Flavor Crisco
-all-vegetable shortening
2 Eggs
1/4 c Light corn syrup or regular
-pancake syrup
1 tb Vanilla
3 c All-purpose flour plus
4 tb Flour (divided)
3/4 ts Baking powder
1/2 ts Baking sode
1/2 ts Salt
DECORATIONS: granulated
-sugar; colored sugar
-crystals; frosting;
-decors, candies, chips;
-nuts, raisins, coconut;
-decorating gel

1. Heat oven to 375 degrees.

2. Combine sugar and Crisco in large bowl. Beat at medium speed of
electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until
well blended and fluffy.

3. Combine 3 cups flour, baking powder, baking soda, and salt. Add
gradually to creamed mixture at low speed. Mix until well blended. Divide
dough into 4 quarters. TIP: If dough is too sticky or too soft to roll,
wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.

4. Spread 1 tablespoon flour on large sheet of waxed paper. Place
one-fourth of dough on floured paper. Flatten slightly with hands. Turn
dough over and cover with another large sheet of waxed paper. Roll dough to
1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased
baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with
granulated sugar or colored sugar crystals, or leave plain to frost when
cooled.

5. Bake one baking sheet at a time for 5-9 minutes, depending on the size
of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger
cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking
sheet. Place sheets of foil on countertop. Remove cookies to foil to cool
completely; then frost if desired. Makes about 3-4 dozen cookies.

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

Yields
36 Servings

Peanut Butter Cookies Ala Lois

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Ingrients & Directions


1/2 c Shortening 1 tb Milk
1 c Peanut Butter (Creamy) 1 1/4 c Flour
3/4 c Granulated sugar 3/4 ts Baking Soda
1/2 c Brown Sugar (firmly packed) 1/2 ts Baking Powder
1 ts Vanilla 1/4 ts Salt
1 Egg

1. Heat oven to 375F.

2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat
with electric mixer at medium speed for one minute. Add egg and milk. Beat
until well blended.

3. Combine flour, baking soda, baking powder, and salt and add to creamed
mixture. Mix well.

4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten
in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.

Makes 2 dozen cookies.


Yields
24 servings

Fresh Fruit Pizza Cookie

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Ingrients & Directions


1 pk Refrigerated cookie dough
1 pk Light cream cheese
1/3 c Sugar
1 ts Vanilla extract
1 Pineapple
2 Kiwi fruit
1 Banana
1/4 c Raspberries
1/4 c Apricot jam

1. Press cookie dough onto 14-inch pizza pan. Bake in 350 degree F.
oven 12 to 15 minutes until browned and puffed. Cool. 2. Beat cream
cheese, sugar and vanilla until blended. Spread over cooled cookie.
3. Twist crown from pineapple. Cut pineapple in half lengthwise.
Refrigerate one-half for another use, such as salads. Cut fruit from
remaining half into thin wedges. 4. Arrange pineapple around outer
edge of cream cheese. Arrange kiwi slightly overlapping pineapple.
Continue with banana and raspberries in center. Brush with jam.


Yields
10 servings

Cry Baby Cookies

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Ingrients & Directions


1 c Sugar
1 c Shortening
2 Eggs
1 c Molasses
2 ts Soda
1 c Hot coffee
5 c Flour
1/8 ts Salt
2 ts Ginger
2 ts Cinnamon
1 c Nuts

Cream sugar and shortening. Add eggs; beat well. Add molasses.
Dissolve soda in hot coffee; add to creamed mixture. Add all
remaining dry ingredients and nuts; drop by spoonfuls on greased
cookie sheet. Bake 10 to
15 minutes at 350 degrees.

Yields
72 Cookies

Red Velvet Cake #04

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Ingrients & Directions


1/2 c Crisco
1 1/2 c Sugar
2 Eggs
2 tb Cocoa
1 ts Vanilla
2 oz Red food coloring
2 1/2 c Cake flour
1 ts Salt
1 c Buttermilk
1 ts Soda
1 tb Vinegar

-ICING-
1 c Milk
3 tb Flour
1 c Butter
1 c White sugar

From: James Wilson jwilson@bach.udel.edu

Date: 23 Mar 1994 21:18:11 -0500
Here’s my mother’s recipe for Red Velvet Cake: Cream together 1/2 c. Crisco
and 1 1/2 c. sugar. Add 2 eggs, 2 T. cocoa, 1 tsp. vanilla, 2 oz. red food
coloring. Sift together 2 1/2 c. cake flour, 1 tsp. salt. Mix 1 c.
buttermilk with first mixture. Beat well. Fold in 1 tsp. soda and 1 T.
vinegar. Bake at 375 degrees for 35 to 40 minutes.

Icing: cook together 1 c. milk & 3 T. flour; cool. Cream 1 c. butter & 1
c. white sugar. Add to milk and flour mixture and beat.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
16 Servings

Polo Lounge Dutch Apple Pancakes

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Ingrients & Directions


-MARY WILSON BWVB02B
2 c Milk
1 c Flour
6 Eggs
1/4 c Plus 3 tbsp. sugar; divided
– use
1/8 ts Almond extract
4 md Apples; cut into thin wedges
1 tb – 2 tbsp. cinnamon
2 tb Powdered sugar

Combine milk, flour, eggs, 3 tbsp. granulated sugar and almond extract in a
bowl. Mix to blend well. Pour into hot, well-greased 10-inch skillet,
tilting pan so that batter forms collar around sides of pan. Arrange apple
wedges in layer over batter. Combine remaining 1/4 cup granulated sugar
and cinnamon. Sprinkle evenly over apples. Bakes at 350 to 375 degrees
until batter is set and surface is browned, about 45 minutes. Sprinkle with
powdered sugar. Serve with jams and preserved if desired. (From the
Beverly Hills Hotel.)


Yields
6 Servings

Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean

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Ingrients & Directions


-FOR THE CAKE-
8 Eggs
1 c Plus 2 tablespoons sugar
1/3 c Unsweetened cocoa powder
1 c Bleached flour
1 ts Baking powder
2 tb Butter

TO FINISH
1 lb Confectioners’ sugar
1/2 c Unsweetened cocoa powder
1 Stick butter; at room
-temperature
1 ts Pure vanilla extract
1/3 c Boiling water
2 c Heavy cream
8 oz Semi-sweet chocolate; melted
3/4 c Simple syrup; (equal amounts
; sugar and water,
; simmered until
; sugar dissolves)
3 oz Semi-sweet chocolate; shaved
-into curls
10 Scoops vanilla bean ice
-cream; up to 12

Preheat the oven to 350 degrees F.

For the cake:

Put the eggs and 1 cup of the sugar in a large mixing bowl and, with
an electric mixer fitted with a wire whisk, beat on medium-high speed
until the mixture is pale yellow, thick and has tripled in volume,
about 8 minutes.

Sift the cocoa, flour and baking powder together in another large
mixing bowl. Add the egg mixture and fold to mix thoroughly. Grease 2
(9 by 2-inch) round cake pans with the butter. Sprinkle each with a
tablespoon of the remaining sugar. Pour the cake batter evenly into
the pans and bake until the cake springs back when touched, about 25
minutes. Let cool for about 2 minutes. Using a thin knife, loosen the
edges of the cakes and flip onto a wire rack. Let cool completely.

Sift together the confectioners’ sugar and cocoa powder into a
medium-size bowl. Add the butter and mix with an electric mixer until
incorporated. Add the vanilla and boiling water and mix until smooth.
Let cool.

In the bowl of an electric mixer, combine the cream and the
chocolate. On medium speed. Whip until stiff peaks form, set aside.

To assemble the cake:

Line a baking sheet with parchment paper and place a wire rack over
it. Using a serrated knife, cut each cake in half horizontally. Brush
the tops of three of the layers with 1/4 cup of the simple syrup.
Place the bottom layer on a 9-inch round of cardboard and set it on
the wire rack. Spread 3/4 cup of the mousse evenly on top of the
cake. Top with a second layer of cake. Spread another 3/4 cup of the
mousse over the top of the cake. Repeat the same process with the
third layer. Top with the fourth layer. If necessary, shave off any
uneven pieces of the cake with a serrated knife so that it is smooth
and even on all sides. Chill for 2 hours.

Spread the frosting evenly over the sides and top of the cake.
Refrigerate until the frosting sets. Place the chocolate curls on top
of the cake. Slice and serve with the ice cream.

Yield: 10 to 12 servings

Recipe courtesy of Emeril Lagasse, 1999


Yields
1 servings

Diabetic Devil’s Food Cake

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Ingrients & Directions


1/2 c Cocoa 1/8 t Salt
1/2 c Boiling water 1/3 c Sugar ( or substitute)
2 c Cake flour 3/4 c Liquid egg substitute(room t
1/2 t Baking soda 1 t Vanilla
1 1/2 t Baking powder 1/2 c Margaine, room temp

Stir together cocoa and boiling water until smooth. Set aside to cool
to room temp. Place flour, baking soda, baking powder, salt and sugar
in mixer bowl and mix at low speed about 1 minute to blend. Add egg
substitute, sweetener, and vanilla to cooca mixture and mix well. Add
margarine to dry ingredients along with cocoa mixture and mix well at
medium speed about 1 minute. Pour into 9″ square or 9×13 cake pan
that has been greased with margarine.Bake at 350 F for about 30
minutes, or until a cake tester comes out clean and cake pulls away
from the sides of the pan. Cool in the pan and cut 6×3 to yield 18
pieces.

Yields
1 servings