|
|
Where is my favorite recipe?
|
Brownie Recipe
Ingredients:
- 4 oz unsweetened chocolate
- 1/2 cup butter (or margarine)
- 4 eggs
- 1/4 teaspoon salt
- 2 cups of sugar
- 2 teaspoons vanilla
- 1 cup sifted flour
- 1 cup chopped walnuts (optional)
Preparation:
Preheat oven to 325 degrees.
Grease and flour a 9x13 inch baking pan. Melt the chocolate and butter together in a
double boiler, stirring occasionally, and let cool. In a large bowl, beat the eggs until
very light and fluffy. Fold in the chocolate mixture, then add the vanilla. Add the flour
and beat until smooth and light. Pour mixture into pan and sprinkle nuts over it. Bake
25-35 minutes, until cake tester comes out clean.
Baking time will vary depending on your oven.
Chocolate Cake
Ingredients:
for the Cake:
- 2 sticks of margarine
- 4 tablespoons cocoa powder
- 1 cup water
- 2 cup sugar
- 2 cup flour.
- ½ cup buttermilk
- 2 eggs, slightly beaten
- 1 teaspoon soda
- 1 teaspoon vanilla
- ½ teaspoon salt
For the Frosting:
- 1 stick margarine
- 4 tbs. cocoa
- 6 tbs. buttermilk
- 1 lb. powder sugar
- ¾ cup chopped walnuts
- 1 tsp. vanilla.
Preparation:
CAKE:
Bring to a boil 2 sticks of margarine, 4 tablespoons cocoa, 1 c. water. While still hot, pour into 2 c. sugar and 2 c. flour. Add 1/2 c. buttermilk, 2 eggs slightly beaten, 1 tsp. soda, 1 tsp. vanilla, 1/2 tsp. salt. Pour into greased cake pan. Bake 15 minutes at 400º.
FROSTING:
Boil one stick margarine, 4 tbs. cocoa, 6 tbs. buttermilk. Add 1 LB box confectioner's
sugar, 3/4 c. chopped walnuts, 1 tsp. vanilla. Pour over cake while both are still hot.
Baking time will vary depending on your oven.
Chocolate Cookie
Ingredients:
Melt together in double boiler:
- 1 stick butter
- 4 oz unsweetened chocolate
- 12 oz semi-sweet chocolate
Sift together:
- ½ c flour
- ½ tsp. baking powder
- 1/8 tsp. salt
Beat on high 2 minutes:
- 4 eggs
- 1½ c sugar
- 2 tsp. instant coffee
- 2 tsp. vanilla
Put aside:
- 12 oz chocolate Chips
- 4 c walnuts or pecans (optional)
Preparation:
Fold melted chocolate into eggs. Fold in flour mixture. Fold in 12 oz chocolate Chips
and 4 c walnuts or pecans (optional). Portion cookies using an ice-cream scoop onto
foil-lined baking sheets. Bake at 375º for 10 to 15 min depending on size of cookies.
Remove from oven to cool. When cool, peel off foil. Store in airtight container.
Baking time will vary depending on your oven.
Chocolate Hazelnut Cake
Ingredients:
Filling:
- ½ cup whipping cream
- 1 tablespoon light corn syrup
- 8 ounces imported milk chocolate, finely chopped
- ½ cup hazelnuts, toasted, husked
- 2 teaspoons powdered sugar
Cake:
- 1 cup sifted all purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ tablespoons hot water
- 1 tablespoon instant espresso powder or instant coffee powder
- ½ cup of buttermilk
- ¾ cup (1 1/2 sticks) unsalted, butter, room temperature
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Glaze:
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon light corn syrup
- 12 whole hazelnuts, husked, To husk hazelnuts, place on sheet pan, bake at 350ºF for 10 min., let cool. Husks should slip off easily.
Preparation:
For Filling:
Bring cream and corn syrup to simmer in heavy small saucepan. Place chocolate in medium bowl. Pour hot cream mixture over and stir until chocolate melts and mixture is smooth. Set aside. Blend hazelnuts and sugar in processor until paste forms, stopping occasionally to scrape down sides. Stir paste into chocolate mixture. Refrigerate about 2 hours until cool but still spreadable.
For Cake:
Preheat oven to 350º. Butter a 9-inch-diameter cake pan with 2-inch high sides. Line bottom with parchment. Dust pan with flour. Sift first 5 ingredients into medium bowl. Stir hot water and espresso powder in small bowl until espresso dissolves. Mix in buttermilk. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar and vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk mixture in 2 additions each. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Turn right side up onto another rack and cool.
To Finish:
Using a wooden spoon, beat filling until slightly softened and lightened in color,
about 30 seconds. Cut cake horizontally in half. Place 1 layer cut side up on platter.
Spread half of filling over cake. Top with second layer, cut side down. Spread remaining
filling over top and sides of cake. Chill 10 minutes. Meanwhile, Prepare Glaze:
Combine chocolate, butter and syrup in top of double boiler over simmering water. Stir
until smooth. Remove from over water. Cool to lukewarm, stirring occasionally. Pour glaze
in pool over center of cake. Using icing spatula, spread over top and sides of cake.
Arrange 12 nuts around edge of cake. Remove waxed paper.
Baking time will vary depending on your oven.
Pumpkin Muffin Recipe
Ingredients:
- 3 cups sugar
- 1 cup vegetable oil
- 2/3 cup cold water
- 2 cups pumpkin
- 4 eggs
- 2 cups raisins
- 1 cup chopped walnuts
- 3½ cups flour
- 1½ teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon baking powder
Preparation:
Preheat oven to 350º. Dissolve sugar in oil and water. Add eggs and pumpkin. Mix well.
Mix dry ingredients together, then add to pumpkin mixture. When mixed well, add raisins
and nuts. Bake at 350 degrees in a greased and floured loaf pan or cup-cake pans. Makes 2
loaves (bake about 1 hour) or 5 dozen mini muffins (bake 18 minutes). The loaves are done
when cake tester inserted into the loaf comes out clean and the loaves are a golden brown.
Baking time will vary depending on your oven.
Whole Wheat Bread
Ingredients:
- 2 tablespoons dry yeast
- 1 tablespoon salt
- ¼ cup vegetable oil
- ¼ cup honey
- 2½ cups hot water
- 1 cup powdered skim milk
- 8½ to 9 cups flour half whole wheat and half bread flour
- 3 eggs
Preparation:
Combine the oil, salt, honey, hot water, powdered milk, and eggs in a large bowl. Add 2
cups of flour and the yeast. Stir and let stand a few minutes. Gradually add flour,
stirring until it is too stiff to stir. Take dough out of bowl and knead at least 10
minutes by hand or with mixer dough hook. Put dough back in bowl and let it rise until
doubled in volume. Shape 24 round rolls. Place on greased sheet pan. Cut tops of rolls and
let proof in a warm place covered with a wet towel. Bake at 375 degrees for 20 minutes.
Rolls can be basted with beaten egg yolk and water glaze before baking.
Baking time will vary depending on your oven.
Sour Cream Chocolate Truffles
Ingredients:
- 4 oz. sour cream
- 4 oz. heavy cream
- 8 oz. shaved dark chocolate (some may like milk chocolate)
Preparation:
To make chocolate truffles: Heat sour cream and heavy cream in double boiler until hot.
Pour liquid onto shaved chocolate and stir while melting. Once the chocolate and cream
mixture (ganache) is thoroughly mixed and smooth refrigerate until set.
When cool use a mini ice cream scoop to form truffles, roll into balls, and coat with
chocolate coating, or coat with cocoa powder, chopped nuts, or whatever your heart
desires.
Pecan Pie
Ingredients:
- 9-inch pie crust
- 3 eggs, slightly beaten
- ¾ cup sugar
- 1 cup dark corn syrup
- 1 teaspoon vanilla
- 1 cup pecans, broken in pieces
Preparation:
Preheat oven to 425º. In a large bowl, whisk together the eggs, sugar, corn syrup and
vanilla; blend well. Stir in the pecans. Pour into 9-inch pie pan which has been lined
with the crust. Bake at 425º for 10 minutes to set the pie. Lower heat to 350º and bake
another 35-45 minutes, depending on your oven. If desired, reserve some whole pecans and
arrange them on top of the pie.
Lemon Poppyseed Cake
Ingredients:
- 2¾ cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1½ teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups unbleached flour
- 2 Tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice
Preparation:
Preheat oven to 350º. Grease and flour a 12-cup bundt pan. In a large bowl. beat together
sugar, oil, eggs, and vanilla and almond extracts. Mix the flour, poppy seeds, baking
powder and salt together in a separate bowl. Beginning and ending with the dry
ingredients, add them to the first mixture alternately with the milk. Pour batter into
prepared pan. Bake 45-50 minutes, or until toothpick inserted comes out clean. Remove cake
from oven, cool 10 minutes, then invert on wire rack and remove from pan. While the cake
is cooling, mix together the lemon juice and powdered sugar. Turn cake over and drizzle
the glaze over it while still slightly warm. Cool completely before slicing.
Blueberry Cinnamon Rolls (Baker's formula)
Ingredients:
- 3 lb. yeast
- 12 lb. water
- 6 lb. sugar
- 1 ½ lb. nonfat dry milk
- 8 oz salt
- 4 ½ lb. eggs
- 6 lb. pastry flour
- 24 lb. bread flour
- 30 lb. blueberries ( fresh or frozen)
- some cinnamon sugar
Preparation:
Scale dough into 3-lb. pieces. Roll each piece into long shapes the length of a sheet
pan. Allow dough to relax. Sheet out to about 4ft. long by 16 in. wide. Sprinkle with
cinnamon sugar and generously cover with 1 to 1 ½ lb. of blueberries. Roll up jelly roll
style, cut into 2oz rolls, eggwash and proof. Bake at 365º for 10-12 minutes. One 3-lb.
piece yields about 24 rolls. Total recipe yields about 62 dozen.
Baking time will vary depending on your oven.
|
|
Measurement Help & Conversions |
|