Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Jamaican Chocolate Cake

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Ingrients & Directions


1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2″)
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream

Preheat oven to 325’F. (165’C.). Generously grease a 5-cup fluted or plain
tube pan and dust lightly with flour. Sift flour, baking powder and Mixed
Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa
powder with hot water and add to flour mixture. Beat well with a wooden
spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into
prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and
cake begins to shrink from edges of pan. Carefully turn out cake onto a
wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and
heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat,
add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake
and let stand 2 hours. Stud top of cake with almonds. Melt chocolate;
carefully spooon over cake, spreading to give a smooth even coating. Let
stand several hours. Pipe (with a pastry bag) whipped cream around bottom
of cake.

From

Yields
12 Servings

Jalapeno Grit Cakes With Shrimp And Sausage

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Ingrients & Directions


2 c Water
1/4 ts Salt
1/2 c Quick-cooking grits
1 1/2 tb Minced seeded jalapeno
-chilies
1 1/2 tb Butter
1 lb Uncooked medium shrimp;
-peeled, deveined
8 oz Andouille sausage or other
-fully cooked spicy smoked
-sausage; (such as hot
-links), diced
3/4 c Whipping cream
1/2 c Canned low-salt chicken
-broth
1/2 c Freshly grated Parmesan
-cheese
Chopped fresh chives

Combine water and salt in medium sauce pan. Bring to boil. Gradually whisk
in grits. Reduce heat to low, cover pan and simmer until tender and almost
all liquid is absorbed, stirring occasionally, about 8 minutes. Uncover;
stir until all liquid is absorbed, about 1 minute. Remove from heat. Stir
in jalapenos. Season with pepper. Let stand until just cool but not set,
stirring occasionally, about 30 minutes.

Drop grits mixture by generous 1/4 cupfuls onto nonstick baking sheet
forming 6 mounds. Press with fingertips to form 2-inch rounds. Let stand at
room temperature until firm, about 1 hour. (Can be made 1 day ahead. Cover
baking sheet with plastic; refrigerate.)

Preheat oven to 350 F. Bake cakes uncovered until hot, about 15 minutes.
Meanwhile, melt butter in large skillet over high heat. Add shrimp and
sausage; saute until shrimp are opaque in center, about 3 minutes. Using
slotted spoon, transfer shrimp and sausage to plate. Add cream and broth to
skillet; stir until lightly thickened, about 3 minutes. Add cheese; simmer
until cheese melts and sauce is thick, about 2 minutes. Return shrimp and
sausage to skillet. Season with salt and pepper. Remove from heat. Place 1
grit cake on each of 6 plates.

Spoon sauce over grit cakes, dividing equally. Sprinkle with chives and
serve.


Yields
6 Appetizer

Jack-o’-lantern Cake

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Ingrients & Directions


1 1/2 c Cake flour
2 1/2 ts Baking powder
1/8 ts Salt
1/2 c Butter (1/2 stick); room
-temperature
1 c Granulated sugar
3 Egg yolks; at room
-temperature, well beaten
1 ts Grated lemon rind
3/4 c Milk

-FOR THE CAKE COVERING-
5 c (to 6) confectioners’ sugar
2 Egg whites
2 tb Liquid glucose
Orange and black food
-colorings

1. Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and
grease. 2. Sift together the flour, baking powder, and salt. Set aside. 3.
With an electric mixer, cream the butter and sugar until light and fluffy.
Gradually beat in the egg yolks, then add the lemon rind. Fold in the flour
mixture in 3 batches, alternating with the milk. 4. Spoon the batter into
the prepared pan. Bake until a cake tester inserted in the center comes out
clean, about 35 minutes. Let stand 5 minutes, then unmold and transfer to a
rack. 5. For the covering, sift 4 1/2 cups of the confectioners’ sugar into
a bowl. Make a well in the center, add 1 egg white, the glucose, and orange
food coloring. Stir until a dough forms. 6. Transfer to a work surface
dusted with confectioners’ sugar and knead briefly. 7. Roll out the cake
covering to a sheet about 1/8 inch thick. 8. Gently place the sheet on top
of the cooled cake and smooth the sides. Trim the excess and reserve. 9.
From the trimmings cut shapes for the lid. Tint the remaining cake covering
trimmings with black food coloring. Roll out thinly and cut shapes for the
face. 10. Brush the undersides with water and arrange the face and lid on
the cake. 11. Place 1 tablespoon of the remaining egg white in a bowl and
stir in enough confectioners’ sugar to make a thick frosting. Tint with
black food coloring, fill a paper piping bag and pipe the outline of the
lid

Cook’s Tip: If preferred, use ready-made roll-out cake covering or rolled
fondant, available at specialist cake decorating supply shops and some
supermarkets. Knead in food coloring, if required.


Yields
1 Servings

It’s A Snap Cheesecake

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Ingrients & Directions


1 Gelatine — unflavored
(envel)
1/2 c Sugar
1 c Water — cold
1 ts Vanilla extract (optional)
16 oz Cheese, cream — softened
1 Graham cracker crust (9-in)

In small saucepan, sprinkle gelatine over 1/4 cup cold water, let stand 1
minute. Stir over low heat until gelatine is completely dissolved.

In lare bowl, with electric mixer, beat cream cheese, sugar and vanilla
until blended. Gradually beat in gelatine mixture and remaining 3/4 cup
water until smooth. Pour into crust; chill until firm. Garnish, if
desired, with fresh or canned fruit.


Yields
8 Servings

Israeli Wine And Nut Cake

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Ingrients & Directions


8 Eggs
1 1/2 c Granulated sugar
1/2 ts Salt
1/4 c Orange juice
1 tb Orange rind
1/4 c Red passover wine
1 1/4 c Matzoh cake meal
2 tb Potato starch
1/2 ts Cinnamon
1/3 c Almonds; very finely chopped

Separate eggs into large mixing bowls. Gradually beat 1 1/4 cups sugar and
salt into yolk mixture until very thick and light in color. Add orange
juice, rind, and wine; beat at high speed until thick and light, about 3
minutes.

Sift together meal, potato starch, and cinnamon; gradually fold into orange
mixture until smoothly blended. Beat egg whites at highest speed until
whites stand in peaks but are not dry. Beating continuously, make meringue
by beating remaining 1/4 cup sugar into whites, a tablespoon at a time.
Fold meringue lightly into mixture. Fold nuts into batter gently.

Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
Bake at 325 degrees for 60 to 65 minutes or until cake springs back when
touched lightly. Invert pan on funnel or suspend over cooling rack. Allow
to hang 45 minutes.

While slightly warm, remove by running sharp thin-bladed knife around side
of pan with one long steady stroke.

busted by sooz


Yields
4 Servings

Irish Whiskey Oat Cake

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Ingrients & Directions


–CAKE–
1/2 Cu Irish whiskey
1 c Rolled oats
1/2 c Dried currants; or raisins
1 1/3 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Allspice
1 1/4 c Granulated sugar
1 1/2 c Packed light brown sugar
2/3 Cu solid vegetable
-shortening
2 lg Eggs
1 tb Molasses
2 ts Vanilla

TOPPING
1 c Whipped cream
2 tb Confectioner’s sugar
2 ts Irish whiskey
1 ts Vanilla extract
Springform pan; (9-inch)

Description: The simple become sublime when oats are soaked in a lavish
amount of Irish whiskey before using them in this currant-studded cake.
Water can be used in place of the whiskey although both the texture and the
taste will be different.

Preparation: 30 min; stand 20 min; cook 45 mins. Make one 9-inch cake.

1. For cake, put whiskey, oats and currants in a bowl; let stand 20
minutes. Mix flour, baking soda, salt, nutmeg and allspice; set aside. Heat
oven to 350 degrees. Grease a 9-inch springform pan.

2. Beat granulated sugar, brown sugar and shortening in large bowl of an
electric mixer on high speed until light, about 2 minutes. Beat in eggs,
one at 3 time, mixing well after each addition. Mix in oat mixture molasses
and vanilla. Fold in dry ingredients.

3. Transfer batter to prepared pan. Bake until a toothpick inserted in
center comes out clean, about 45 minutes. Cool on a wire rack. Loosen cake
from sides of pan; remove sides.

4. For topping, whip cream in small bowl of electric mixer until it holds
soft peaks. Add confectioners’ sugar, whiskey and vanilla and mix to
combine. Serve cake warm or at room temperature, sprinkled with
confectioners’ sugar and topped with whipped cream.

see menu with irish theme


Yields
8 Servings

Irish Tipsy Cake

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Ingrients & Directions


2 Sponge layer cakes
1/4 c Raspberry jam
1 c Sweet wine
1 pk (small) instant vanilla
-pudding
1 1/2 c Milk
1 c Blanched; slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle
with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix
with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.

From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings

Irish Cream Chocolate Mousse Cake Jb

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Ingrients & Directions


-MOUSSE-
4 lg Eggs
1/3 c Sugar
12 oz Semisweet chocolate, chopped
1 1/2 c Chilled whipping cream
1/4 c Irish cream liqueur

-SYRUP-
2/3 c Sugar
5 tb Water
5 tb Irish whiskey

–CAKE–
6 lg Eggs
3/4 c Plus 2 tablespoons sugar
2 tb Instant espresso powder or
-coffee powder
1 pn Salt
1 c All purpose flour

CHOCOLATE BANDS
2 Waxed (14 1/2 x 3-inch)
-paper strips
4 oz Semisweet chocolate, chopped
1 tb Plus 1 teaspoon solid
-vegetable shortening

CHOCOLATE CURLS
12 Squares (1-ounce) semisweet
-baking chocolate
Powdered sugar

Mousse: Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bottom of bowl to touch water) and whisk
constantly until candy thermometer registers 160F., about 5 minutes. Remove
bowl from over water. Using electric mixer, beat egg mixture until cool and
very thick, about 10 minutes. Place chocolate in top of double boiler over
simmering water; stir until melted and smooth. Remove chocolate from over
water. Cool to luke warm. Combine cream and Irish cream liqueur in medium
bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture
and fold together. Fold in cream mixture. Cover and chill until set, at
least 4 hours or overnight.

Syrup: Combine sugar and water in small saucepan. Stir over low heat until
sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in
whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room
temperature.)

Cake: Preheat oven to 350?F. Butter 9-inch-diameter springform pan with
2-3/4-inch high sides. Line bottom with parchment paper. Using electric
mixer, beat eggs, sugar, espresso powder and salt in large bowl until
mixture thickens and slowly dissolving ribbon forms when beaters are
lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg
mixture. Repeat 2 more times (do not overmix or batter may deflate.) Pour
batter into prepared pan. Bake until tester inserted into center comes out
clean, about 35 minutes. Cool cake completely in pan on rack. Run small
sharp knife around pan sides to loosen cake. Release pan sides. Turn out
cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead.
Wrap cake in plastic and chill.)

Assembly: Using serrated knife, cut cake horizontally into 3 layers. Place
bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups
mousse over. Top with second cake layer. Brush with 3 tablespoons syrup.
Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush
with 3 tablespoons syrup. Spread remaining mousse over top and sides of
cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands: Line large baking sheet with foil and set aside. Place
another large sheet of foil on work surface; top with waxed paper strips,
spacing apart. Stir chopped semisweet chocolate and vegetable shortening in
heavy small saucepan over low heat until melted and smooth. Pour half of
melted chocolate down center of each waxed paper strip. Using metal icing
spatula, spread chocolate to cover strips evenly and completely, allowing
some chocolate to extend beyond edges of paper strips. Using fingertips,
lift strips and place on clean foil-lined baking sheet. Refrigerate just
until chocolate begins to set but is still very flexible, about 2 minutes.
Remove chocolate bands from refrigerator. Using fingertips, lift 1 band
from foil. With chocolate side next to cake, place band around side of
cake; press gently to adhere (band will be higher than cake). Repeat with
second chocolate band, pressing onto uncovered side of cake so that ends of
chocolate bands just meet (if ends overlap, use scissors to trim any excess
paper and chocolate). Refrigerate until chocolate sets, about 5 minutes.
Gently peel off paper. Refrigerate cake.

Chocolate curls: Line baking sheet with foil. Unwrap 1 square of chocolate.
Place chocolate on its paper wrapper in microwave. Cook on High just until
chocolate begins to soften slightly, about 1 minute (time will vary
depending on power of microwave). Turn chocolate square onto 1 side and
hold in hand. Working over foil-lined sheet, pull vegetable peeler along
sides of chocolate, allowing chocolate curls to fall gently onto foil. Form
as many curls as possible. Repeat process with remaining chocolate squares.
Place curls decoratively atop cake, mounding slightly. (Can be prepared 1
day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls
before serving cake.

Yields
12 Servings

Injeera (ethiopian Pancakes)

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Ingrients & Directions


1 ts Dry yeast
2 1/2 c Warm water
4 c Flour
1 ts Baking powder
Oil

From: plgold@ix.netcom.com

Date: 19 Oct 1995 21:16:48 -0600

Here is a recipe for Injeera and also 2 recipes for sauces from “Sephardic
Cooking”, Copeland Marks. In Ethiopia the injeera are prepared with teff,
a grain of the millet family, but this recipe calls white flour.

1. Dissolve the yeast in the water, add it to the flour, and mix well. Let
the mixture stand at room temperature overnight. (In winter it takes 2
days to allow fermentation.)

2. Stir in the baking powder and let the mixture stand for 10 minutes.

3. Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the
batter, and fry over low heat for 1 or 2 minutes. When bubbles appear,
cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare
all the pancakes this way, frying on one side only. The injeera are served
at room temperature with meat and vegetable dishes, see recipes for
“Shuroe” and “Atar Allecha” in this cookbook.

REC.FOOD.RECIPES ARCHIVES

DOUGH TAKES 3 DAYS TO FERMENT

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

Yields
20 Servings