PEANUT BUTTER SQUARES
1/2 c. shortening
1/3 c. peanut butter
2/3 c. sugar
1 egg
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
1 1/2 c. flour
Cream together all ingredients, except flour, until fluffy. Blend in flour.
Press into bottom of ungreased 13x9" pan. Bake at 350F for 20 to 25 minutes,
or until light golden brown. Do not overbake. Cool a few minutes; frost.
Cut into 2-inch squares.
PEANUT BUTTER ICING: Combine 2 Tbs. soft butter, 2 tbs. peanut
butter and 1 c. powdered sugar. Add 1 to 2 tbs. milk.
CHOCOLATE PEANUT SQUARES: Add 2 oz. melted unsweetened chocolate
and 2 tbs. milk with the egg. Sprinkle batter with sugar. Frost, if
desired.
BROWN EYED SUSANS: Arrange 24 solid chocolate wafers on top of
hot bars so a wafer will center each 2" square.
PEANUT BUTTER CANDY BARS: Add 1 c. (6 oz) milk chocolate pieces
With the flour (or butterscotch chips).
DOUBLE BUTTERSCOTCH CHEWIES
1/2 c. butter
1/2 c. butterscotch pieces
1 c. packed brown sugar
2 eggs
2/3 c. flour
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. coconut
raisins (not sure how many)
Melt butter and butterscotch pieces in saucepan. Add remaining ingredients.
Beat until smooth. Spread in greased 8 or 9 inch square pan. Bake at 350F
for 25 to 30 minutes. Cool. Frost with Penuche frosting.
PENUCHE FROSTING: Melt together in saucepan 1/4 c. brown sugar,
2 tbs. milk and tbs. butter. Stir in 1 cup powdered sugar.
CHOCOLATE 'PRIZES
Combine in mixing bowl:
1 1/2 c. flour
1 c. packed brown sugar
1/4 c. soft butter
1 egg
1 tsp. vanilla
1/2 tsp. soda
1/2 c. sour cream
Beat until well blended, about 1 minute. Spread half of dough in greased
13x9" pan. Arrange 24 solid chocolate wafers on batter. Top with remaining
dough. Sprinkle with sugar. Bake at 350F for 30 to 35 minutes, or until
it springs back when touched lightly.
COLONIAL SPICE BARS
Combine in mixing bowl:
1 1/4 c. flour
3/4 c. packed brown sugar
1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. vanilla
1/4 tsp. each ginger, nutmeg, allspice
1/8 tsp. cloves
1/3 c. shortening
1 egg
2/3 c. buttermilk or sour milk*
Beat at medium speed 2 minutes. Turn into greased 13x9 inch pan. Bake at
375F for 20 to 25 minutes, or until top springs back when touched lightly.
Frost warm.
* To sour milk, combine 1 tb. vinegar with 1/2 c. milk
ORANGE or LEMON ICING:
Combine 2 tbs. soft butter, 2 tsp. grated
lemon peel or orange peel, 2 tbs. lemon or orange juice, and 1 1/2 c.
powdered sugar.
SPICY PUMPKIN BARS
Combine in mixing bowl:
1 c. flour
1 c. sugar
1/3 c. cooking oil or soft shortening
1 c. canned pumpkin
1/4 c. milk
1 tsp. baking powder
2 tsp. pumpkin pie spice *
1 tsp. vanilla
1/2 tsp. each baking soda & salt
2 eggs
1/4 c. chopped nuts, if desired
Beat at medium speed 2 minutes. Spread in greased 13x9 inch pan. Bake at
350F for 25 to 30 minutes, or until top springs back when touched lightly.
Spread with topping. Broil 2 to 5 minutes, or until bubbly.
* 1 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. nutmeg may be substituted
for pumpkin pie spice.
BROILED TOPPING: Combine 3/4 c. packed brown sugar, 1/2 c. chopped
nuts, 1/4 c. soft butter and 2 tbs. milk. Note: Browned butter or a
butterscotch frosting is always good on pumpkin bars.
BUTTERSCOTCH BANANA CAKES
Combine in mixing bowl:
2 c. flour
3/4 c. packed brown sugar
1/2 c. sugar
1 tsp. each baking soda, salt, vanilla
1/2 c. shortening
2 eggs
1/2 c. buttermilk or sour milk
2 very ripe medium bananas, sliced
1/2 c. chopped nuts, if desired
Beat at medium speed 2 minutes. Turn into 15x10" pan, greased and floured
on the bottom. Bake at 350F for 30 to 35 minutes, or until top springs
back when touched lightly. Cool and frost.
BUTTERSCOTCH ICING: Melt together in small saucepan 2 tbs. butter,
1/4 c. brown sugar and 2 tbs. milk. Sir in 1 1/2 c. powdered sugar, adding
more milk if necessary.
GOLDEN NUGGETS
Combine in mixing bowl:
1 c. flour
1 c. sugar
2 eggs
1/2 c. cooking oil
1 1/2 c. finely shredded carrots
1 tsp. each baking soda, salt and cinnamon
1/2 c. chopped nuts
Beat at medium speed 2 minutes. Pour into greased 13x9" pan. Bake at 350F
for 25 to 30 minutes, or until top springs back when touched lightly.
Frost warm.
SOUR CREAM FROSTING: Heat together 1/4 c. dairy sour cream and 1/2
c. packed brown sugar. Stir in 1 1/2 c. powdered sugar.
LINZAR BARS
1/2 c. butter
3/4 c. sugar
1 1/4 c. flour
1/2 c. raspberry preserves (other flavors may be used)
1 egg
2 c. flaked coconut
1/4 tsp. almond extract
Soften butter with 1/4 c. sugar. Blend in flour. Press into bottom of
ungreased 9x9" pan. Bake at 350F for 15 minutes. Spread hot bars with
preserves. Beat egg with remaining 1/2 c. sugar until blended. Stir in
coconut and almond extract. Spoon over preserves. Spread carefully to
cover. Bake 20 to 25 minutes or until golden brown.
SUMMERTIME PEACH TARTS
1 recipe 2 crust pastry
1/2 c. sugar
1/4 c. brown sugar
3 tbs. corn starch
1/4 c. water
1 c. crushed peaches
2 tbs. lemon juice
4 c. sliced fresh peaches
Prepare pastry. Press about 1/2 c. of mixture into each 4" tart pan.
Bake at 425 for 10 to 15 minutes, or until golden brown. Combine sugars
and corn starch. Stir in water and crushed peaches. Cook, stirring
constantly, until thick. Cool slightly. Stir in lemon juice and peach
slices. Spoon into baked tart shells. Chill. Serve with whipped cream,
sprinkled with nutmeg.
FOR PEACH PIE: Bake 9" pie shell. Spoon peach filling into shell.
Chill and serve as directed above.
CHOCOLATE TRUFFLES
2/3 c. light cream
10 oz. best-quality bittersweet chocolate, chopped
2 tbs. unsalted butter, soft
1/4 c. light or dark rum
8 oz. bittersweet chocolate
1 c. dusting powder (sift equal amounts of cocoa powder and confectioners
sugar)
Bring cream to a boil. Put the chocolate in a heat proof bowl, then pour
on the cream in a slow, steady stream; beat. If any of the chocolate does
not melt, put the bowl in a double boiler to warm gently. It is important
to ensure that the mixture of chocolate and cream (ganache) is smooth,
shiny, and without lumps. Beat in the butter, then add the rum slowly,
little by little. Chill in the refrigerator for about 10 minutes, until
thickened by not hard. If it becomes hard, you will have to melt it again.
Put ganache in a bowl and melt for a few seconds in a double boiler to
dissipate the skin which will have formed, stirring slowly. The mixture
should now look like soft buttercream frosting. Put ganache mixture into
a pastry bag fitted with a plain tip and pipe into kisses on a tray lined
with waxed paper. Make each truffle a bit smaller than a walnut.
Refrigerate until cool, then dip into melted chocolate. Dip into the
dusting powder. Shake off any surplus. Makes about 50 truffles.
THE REAL TUNNEL OF FUDGE CAKE
1 3/4 c. sugar
1 3/4 c. butter or margarine
6 eggs
2 c. powdered sugar
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa
2 c. chopped walnuts
GLAZE:
3/4 . powdered sugar
1/4 c. unsweetened cocoa
1 1/2 to 2 tbs. milk
Heat oven to 350F. Grease and flour a 12-c. bundt pan. In a large bowl,
combine sugar and butter or margarine; beat until light and fluffy. Add
eggs, 1 at a time, beating well after each addition. Gradually add 2 c.
powdered sugar; blend well. Lightly spoon flour into measuring cup; level
off. By hand, stir in flour and remaining cake ingredients until well-
blended. Spoon batter into greased and floured pan, spread evenly. Bake
at 350 degrees for 58 to 62 minutes. Cook upright in pan or wire rack for
1 hour; invert onto serving plate. Cool completely. For glaze: In small
bowl, blend 3/4 c. powdered sugar, 1/4 c. cocoa and enough milk for desired
drizzling consistency. Spoon over top of cake, allowing some to run down
sides. Store tightly covered. Notes: Nuts are essential to this cake.
Because this cake has a soft filling of fudge, an ordinary test for doneness
cannot be used. Accurate oven temperature and baking time are essential.
WHITE CHOCOLATE MOUSSE
12 oz. white chocolate, grated
1 1/2 sticks unsalted butter
5 eggs, separated and at room temperature
1/2 c. granulated sugar
Melt the white chocolate over warm water. At the same time but in a
separate pan, melt the butter. Place white chocolate and butter in the
bowl of an electric mixer. Start beating the chocolate and butter
together, and when they are mixed, add the egg yolks, 1 at a time.
The mixture will separate and appear loose and splashy at first, but
continue beating. After 5 minutes it will turn creamy and very thick.
Stop the beating, but leave bowl on the mixer. Beat the egg whites,
preferably by hand. When they start to stiffen, sprinkle on the sugar
a bit at a time and continue beating until the egg whites form soft,
glossy peaks. Use the mixer on low speed to stir half of the egg whites
into the chocolate. When they are just blended, fold in the remaining
half of the whites by hand. Spoon mixture into small individual dishes,
pot de creme pots, or a large serving bowl. Cover and chill in the
refrigerator. This mousse is better if allowed to sit overnight before
it is served.
ALMOND ROCA CAKE
6 eggs plus 2 egg yolks
1/4 c. granulated sugar
1/2 c. brown sugar, tightly packed
1/2 c. ground toasted almonds
1 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 c. sifted all-purpose flour
1/4 tsp. salt
3 tbs. unsalted butter, melted and lightly browned
Preheat oven to 350F. Butter and flour a 9 inch tube or bundt pan.
Place eggs, yolks, and sugars in the metal bowl of an electric mixer.
Place bowl over low heat and stir the eggs with your hand until the
mixture becomes warm and you can feel that the sugar crystals have
dissolved. (If your mixer does not have a metal bowl, use a glass one
and place it over hot water). Place bowl on machine and beat for 10
minutes at medium speed. The eggs should be very thick and form a heavy
ribbon. Add the almonds, vanilla and almond extracts, and zest to the
eggs, and beat briefly. By hand, fold in the flour and salt in 3
portions. Work rapidly and gently so as not to deflate the egg volume.
Drizzle on the browned butter and fold it in. Pour the batter into the
prepared pan, place pan on a cookie sheet, and put cake in the oven.
Bake for 35 minutes, or until the cake shrinks slightly from the side
of the pan and a cake tester comes out clean when inserted at a central
point. Let cool for 10 minutes, then unmold cake onto a rack. Let cool
completely. To prepare the syrup, bring the sugar and water to a simmer
in a small saucepan. Let simmer 3 minutes, then remove from the heat and
cool briefly. Stir in Amaretto. Make glaze. Immediately pour it over
the top of the cake. Slice the cake in half horizontally through the
center and drizzle the hot syrup over the cut sides. Let cool, then
spread on chocolate glaze. Reform cake and smooth it on in a rough
fashion, then press the broken portions of toffee over the surface.
Let the glaze cool and harden. Serve with whipped cream.
SYRUP:
1/3 c. granulated sugar
1/2 c. water
Amaretto to taste (at least 2 tbs)
1 recipe thick chocolate glaze
16 to 20 oz. Almond Roca broken into small bits, some as large as 1" square
whipped cream
THICK CHOCOLATE GLAZE:
4 oz. semisweet chocolate chips or grated squares
1/2 c. granulated sugar
1/4 c. light corn syrup
5 tbs. unsalted butter
1 tsp. vanilla extract
4 to 5 tbs. confectioners sugar
Prepare glaze by putting chocolate, sugar and corn syrup in a saucepan,
then cook over medium-low heat, stirring constantly. Let the mixture cook
at a slow boil for 3 minutes. Off the heat, stir in the butter 1 tb. at a
time, then add the vanilla and confectioners sugar. Stir until the glaze
cools slightly and is a nice spreading consistency.
KITS CHOCOLATE MOUSSE
18 oz. semisweet chocolate
2 c. heavy cream, well chilled
6 eggs
2 tbs. confectioners sugar
2 tbs. creme de cacao
1 tb. vanilla extract
Melt the chocolate over hot water. Let it cool until only warm. While
the chocolate cools, whip the cream until it forms medium-stiff peaks.
Do not overbeat or the mousse will lose some of its smooth, light texture.
Separate 4 of the eggs and set the whites aside. Combine yolks with the
2 remaining whole eggs the bowl of an electric mixer. Beat until eggs are
thick and lemon colored, around 5 minutes. While the yolks are beating,
place the 4 egg whites in a clean copper or stainless steel bowl and whisk,
preferably by hand, until the whites start to stiffen. Sprinkle on the
confectioners sugar and beat until you have firm peaks. Working quickly,
add the cooled melted chocolate and a scoop of the whipped cream to the
yolks. Stir until smooth, then add the remaining cream. When it is fully
incorporated, add the liqueur and vanilla, then fold in the whites until
just blended. This mousse can be poured into small individual serving
dishes or into 1 larger dessert dish. Chill at least 4 hours before
serving. Chilling it overnight intensifies the flavor.
WHITE CHOCOLATE CLAM SHELL
10 inch giant white decorative clam shell
3/4 lb. white chocolate, grated
vegetable oil
The exterior of the clam shell should be as smooth as possible. Chip off
any sharp ridges by placing the point of a screwdriver against the ridge,
then tapping the handle gently but firmly with a hammer. When the shell
is smooth, cover it over with 2 layers of plastic wrap, then 1 layer of
aluminum foil smoothed down as neatly as possible and tucked under the
rim of the mold to hold the plastic wrap in place. Lightly oil the foil.
Line a baking sheet with foil and place the shell upside down on it. Melt
the grated white chocolate over hot water. Let the chocolate cool briefly,
then smooth it over the foil with a brush or spatula. Aim for a uniform
1/4 inch thickness. (all the chocolate will not be used). Let the
chocolate cool completely and harden (at least 2 hours). Trim excess
chocolate from around the rim of the shell, then carefully lift off the
real shell. Remove plastic wrap and foil. Remelt the remaining chocolate
and use it to re-attach any broken portions of shell. Using a pastry
brush, work the chocolate over the interior of the shell until it becomes
perfectly smooth. Let chocolate harden, then wrap and store. After the
shell is used, simply wipe out and store, covered, in a cool dry place.
When finished with the shell, it can be broken into pieces used in cooking.
NOTE: This makes a half clam shell.
MAGIC CHOCOLATE PIE
2 squares unsweetened chocolate
1 1/3 c. sweetened condensed milk
1/2 c. water
1/4 tsp. salt
1/2 tsp. vanilla
Baked pie shell
Melt chocolate on top of double boiler. Add condensed milk and stir over
rapidly boiling water 5 minutes until thick. Then remove from heat. Add
water and salt and mix well. When cool, add vanilla. Pour into baked pie
shell. Garnish with whipped cream. Chill.
NESTLES CHOCOLATE CREAM PIE
2 c. milk
3 Tbs. cornstarch (heaping)
1/3 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1 tb. butter
1 egg yolk
1/2 of an 8 oz. pkg of chocolate chips
Mix cornstarch and sugar and salt together. Add milk. Stir. Cook until
thick, stirring all the time. When thick, add egg yolks and beat well.
Add butter and chocolate chips. Take off stove and cool a little. Add
vanilla. Pour into baked pie shells. When cool, spread whipped cream over
top. Meringue may be used.
BANANA PIE
Slice 2 large bananas in baked pie shell. Make a custard of 2 egg yolks,
2 c. milk, 1/2 c. sugar, 2 tbs. flour,. small piece of butter, pinch of
salt. Boil until thick, cool over bananas and add meringue and brown.
PUMPKIN PIE:
1 pint boiled dry pumpkin
1 c. brown sugar
3 eggs
2 tbs. molasses
1 pint milk
1 tb. melted butter
1 tb. ginger
1 tsp. cinnamon
pinch salt
Put good layer of flour, patted down on bottom of crust to keep filling
from being absorbed. Bake in moderately slow oven. This makes 2 pies.
AMOS & ANDY CHOCOLATE CAKE
First mix 1/2 c. cocoa, 1 heaping tsp. baking soda, and 1 c. boiling water.
Next, 2 c. sugar, 1 c. shortening. Cream. Add 3 eggs, 2 1/2 c. flour.
and 1 c. sour milk, then add the chocolate and 1 tsp. vanilla. Bake in
moderate oven.
PATIENCE
1 c. coconut or pecan nuts
2 1/2 c. sugar
1 c. milk
Caramelize 1/2 c. sugar, then add milk and remaining sugar and cook until
it forms a soft ball in water, cool and beat until creamy then add coconut
or pecan meats and drop from spoon on butter plates.
FUDGE
3 c. sugar
1 c. cream
2 squares chocolate
butter size of an egg
1 tsp. vanilla
Mix sugar and cream together well, then add butter and chocolate, let this
boil hard until it forms a soft ball in water. Pour into buttered platter
and let cool. Beat this until it is hard enough to mold with the hands,
into any shape desired.
PEANUT BRITTLE
Put four cups white sugar in a pan and melt over a hot fire, stirring
constantly so as not to burn. When melted pour into a buttered dripping
pan, already covered with a layer of peanuts. Set away to harden.
PEPPERMINT DROPS
Beat the whites of 2 eggs to a stiff froth, add enough powdered sugar to
stiffen and one drop oil of peppermint. Drop on wax paper and set aside
to cool.
BUTTER PIE
3 eggs
1/4 lb. butter
3 tbs. flour or cornstarch
4 c. water
1 1 /2 c. sugar
vanilla
Mix well together sugar, flour and butter, add water and yolks of eggs,
well beaten, cook in double boiler, put in crust, cover with a meringue,
brown in oven.
BLACK WALNUT CARAMELS
2 1/2 c. sugar
1/4 tsp. cream of tartar
3/4 c. white syrup
1 1/2 c. cream
1 TB. butter
Mix 1 c. sugar, 1/4 tsp. cream of tartar, and melt over low flame. Stir
while melting, then add 1 1/2 c. sugar, 3/4 c. white syrup and 1 c. cream.
Stir and cook over low flame until mixture boils. Boil 5 minutes and add
1/2 c. cream and the butter. Cook slowly until a few drops in cold water
feel hard when picked up (hard ball stage). Remove from fire and cool a
few minutes. Then add 1 c. broken walnut meats and 1/4 tsp. vanilla.
Pour into a well-buttered pan and let stand until firm. Cut and wrap in
oiled paper.
PASTEL ICING
1/2 c. jelly
2 egg whites
pinch salt
Use any flavor jelly, this makes the color. Heat over hot water slightly.
Remove and beat until it holds shape or stiff. Ice cake just before
serving.
BANANA CAKE FILLING
1 box powdered sugar
3 bananas
1/4 lb. butter, melted
Mix together.
AMALGAMATED CAKE
Mix 2 c. sugar and 1 c. butter well. Sift together 2 1/2 c. flour,
1/2 tsp. salt and 2 rounded tsp. baking powder. Mix with 2 c. water,
add 8 well beaten egg whites. FILLING: 2 c. nuts, 2 c. raisins, 2 c.
coconut, 1 c. sugar, 1/2 c. butter, 1/2 c. milk, 8 beaten egg yolks,
1/2 tsp. salt. Grated rind and juice of 1 orange and 1 lemon. Cook
until thickened. Let cool. 350??375???
FRUIT CAKE CHEAP & GOOD
1 c. brown sugar
1 c. water
1 tsp. cinnamon
1/2 tsp. cloves
2 c. raisins
1/2 c. shortening
1/2 tsp. each nutmeg, ginger, allspice
Heat above ingredients and simmer for about 10 minutes. Cool thoroughly.
Then add 2 c. flour, 1/2 tsp. soda, 2 tsp. baking powder (sifted together).
Also add 1 c. dates, 1/2 c. nuts, 1/2 c. currants, 1/2 c. diced apples and
1/2 c. cut citron. Bake in a loaf pan in a slow oven about 1 hour.
PECAN PIE #1
1 unbaked pastry shell
1 beaten egg white
3 eggs
1 tb. sugar
2 tb. flour
2 c. light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
1 c. whole pecan meats
Brush unbaked shell with egg white and put in hot oven 3 to 5 minutes to
set crust. Beat eggs until light. Mix sugar and flour and add to eggs,
beating well. Add syrup, vanilla and salt. Sprinkle nut meats in pastry
shell and add filling. Bake in moderate oven about 45 minutes.
PECAN PIE #2
4 egg yolks, unbeaten
1 1/4 c. dark Karo
1/2 c. pecan meats
Mix egg yolks and Karo well (don't beat). Pour in unbaked pie shell.
Arrange nut meat on top and bake in moderate oven until well browned.
PUMPKIN PIE
1 c. pumpkin
1 c. sugar (brown preferable)
1/2 c. milk
1/2 c. cream
2 eggs
1 tsp. cinnamon
1 pinch cloves, allspice, ginger and nutmeg
1 or 2 tbs. melted butter
1 tsp. vanilla
1/2 tsp. lemon juice
1/2 c. walnuts
Bake in oven about 1 hour.
RHUBARB PIE
1 qt. rhubarb, cut fine
3 egg yolks
2 tbs. butter
1 c. sugar
3 tbs. flour
1/4 lemon and small amount of rind
Let rhubarb stand in hot water 10 minutes and drain. Mix other ingredients
thoroughly and bake. Put meringue on top.
SYRUP PIE
2 c. white syrup
3 eggs
2 tbs. flour
1 c. cream or butter
pinch salt
dash nutmeg or vanilla
Cook in unbaked pie crust. Makes 2 pies.
CREAM PIE
1 3/4 c. sweet milk
1/4 c. sweet cream
1/2 c. sugar
2 eggs
1/4 tsp. salt
4 tbs. flour
1/2 tsp. vanilla
Place milk in double boiler, scald. Beat together egg yolks, add flour,
sugar and salt which has been mixed together with cream. Add to milk and
cook until mixture is thick, stirring occasionally. Then remove from fire,
add vanilla and beat until smooth. Pour in baked pie shell. Cover with
meringue. Bake in hot oven until brown. Makes one 9" pie.
FOOLPROOF PIE CRUST
3 c. flour
1 tsp. salt
1 c. lard or shortening
2/3 c. cold water
Cream flour, salt and lard together until soft and creamy. Add water and
work until soft and creamy again and doesn't stick to your hands. Use
immediately or store in refrigerator. Will keep several weeks in fridge.
HERSHEY BAR TERRINE
1/3 c milk
2 c mini marshmallows
1 1/2 7 oz. bars milk chocolate (w/o almonds) broken up (10 oz.
total)
1 c. whipping cream
1 recipe chocolate sheet cake (follows)
1 recipe creme de cacao syrup (follows)
1 recipe bitter chocolate sauce
1 recipe simple cream (opt)
whipped cream (opt)
edible flowers, such as pansies or violas (opt)
chocolate curls (opt)
For filling, in a saucepan heat and stir milk over low heat till steaming.
Add marshmallows, heat and stir over low heat till melted. Add candy bars,
heat and stir till melted. Remove from heat, cover surface with waxed paper;
cool to room temperature. Chill a medium mixing bowl and the beaters of an
electric mixer. In the chilled bowl beat whipping cream on medium speed
till soft peaks form. Gradually fold
cooled chocolate mixture into whipped cream. Line two 7.5x3.5x2" half-
round or rectangular loaf pans with plastic wrap. Cut cake into strips
to fit long sides and bottom of pans. Line pans with strips, cutting
to fit. Do not line the ends of pans. Sprinkle about 1/4 cup creme de
cacao syrup over the cake in each pan. Fill with cooled chocolate filling.
Place additional strips of cake atop filling to cover. Moisten with
remaining syrup. Cover and freeze overnight. To serve, uncover and invert
terrine onto a serving platter. Remove plastic wrap. Slice the terrine,
place 2 slices on each dessert plate. Spoon bitter chocolate sauce onto
plates. If desired, drizzle simple cream in parallel lines onto chocolate
sauce; draw a knife through lines, alternating the direction, to create a
web effect. Garnish plates with additional whipped cream, edible flowers,
and chocolate curls. Serves 12 to 14.
CREAM DE CACAO SYRUP: in a small saucepan combine 1/2 c. water
and 1/3 cup sugar. Bring to boiling, stirring just till sugar is dissolved.
Remove from heat, stir in 1/4 cup creme de cacao. Cover and cool.
Makes 1 cup.
BITTER CHOCOLATE SAUCE: in a small saucepan melt 2 squares (2 oz)
cut up unsweetened chocolate over low heat, remove from heat. Stir in
1/3 to 1/2 cup fudge ice cream topping to desired sweetness. Gradually
stir in 1 c. whipping cream. Heat and stir over med. heat till bubbly.
Cool quickly in ice water, stirring constantly. Stir in additional whipping
cream or milk till sauce reaches drizzling consistency. Makes about 1.5 cups.
SIMPLE CREAM: Stir enough whipping cream (2 to 3 tbs.) into 1/2
cup dairy sour cream to make of drizzling consistency. Makes 2/3 cups.
CHOCOLATE SHEET CAKE:
1/3 c. all purpose flour
1/4 c. unsweetened cocoa powder
6 egg yolks
2 tbs. sugar
5 egg whites
1/4 c. sugar
Grease and line a 15x10x1" baking pan with waxed paper; grease and flour
paper. Set pan aside. In a small mixing bowl stir together flour & cocoa
powder; set aside. In a medium mixing bowl combine egg yolks and the
2 tbs. sugar; beat with an electric mixer on high speed about 5 min. or
until thick and light colored. Wash beaters. In a large mixing bowl beat
egg whites on medium speed until soft peaks form (tips curl). Gradually
add the 1/4 cup sugar, beating on high speed till stiff peaks form
(tips stand straight). Using a spatula, fold beaten whites into yolk
mixture. Sprinkle flour mixture over egg mixture, gently fold till
combined. Pour batter into prepared pan, spread evenly. Bake in a
350 degree oven for 10 to 12 minutes or till cake springs back when
touched and a wooded toothpick inserted near center comes out clean.
Cool cake in pan on wire rack for 5 minutes; use a knife to loosen
edges and remove from pan. Cool completely on wire racks. Makes 1
sheet cake.
DEVILS FOOD CAKE - Prize Cake Country Fair
1 1/2 c. sugar
1 1/2 c. milk
1/2 cake chocolate
2 tsp. vanilla extract
2 eggs
2 c. flour
1/2 c. Crisco
1 tsp. soda
3 tbs. boiling water
1/2 tsp. salt
Nuts if desired
Put 1/2 c. sugar into saucepan, add chocolate and one cup milk. Put on
stove and stir till it boils five minutes stirring now and then; remove
from fire, add vanilla and set aside to cool. Beat Crisco and remainder
of sugar to light cream then add eggs, well beaten, and beat 2 minutes,
now add remainder of milk, soda dissolved in boiling water, flour, salt
and chocolate mixture; divide into two large greased and floured layer
tins; bake in moderate oven 25 minutes.
FROSTING:
2 tbs. Crisco
2 squares melted chocolate
2 c. powdered sugar
6 tbs. coffee
1/2 tsp. salt
1/2 tsp. vanilla extract
Nuts if wanted
Knead Crisco into sugar, melt chocolate add coffee, sugar, salt and Crisco,
stir until thick then add vanilla. This recipe can be used right away or
keep 2 or 3 days in fridge.
BURNT SUGAR CAKE
2 c. sugar
1 scant cup butter
2 c. water
5 c. flour
4 yolks of eggs
2 heaping tsp. baking powder, a few drops of vanilla
Burnt sugar
Cream butter and sugar together, to this add lightly beaten egg yolks,
mix well, stir in water, sift baking powder in flour and beat in a little
at a time till all has been used, then add just a few drops of vanilla,
not enough to flavor and lastly add burnt sugar till batter is a rich
brown, or to suit taste. To burn the sugar put any amount of sugar on
the stove in a saucepan and stir constantly. The sugar crystallizes and
then melts, when sugar is melted add hot water, for every cup of sugar
add one cup of water; let mixture boil a few minutes and put in a jar
then syrup is ready for use at any time.
FILLING:
2 c. sugar
2/3 water
Burnt sugar to taste
Cook till the syrup hangs in drops on the spoon, then beat into whites of
four eggs that have been lightly whipped, and beat till icing is thick
enough to stand up on the cake, add burnt sugar to taste.
FUDGE CAKE
1 c. sugar
1 c. milk
2/3 c. butter or lard
2 1/2 c. flour
3 eggs, beaten separately
1/2 c. chopped walnuts
1/2 c. melted chocolate
1 tsp. baking powder
Mix in regular way, bake as loaf cake.
VANILLA STRIPS
1 lb. almonds
4 egg whites
1 lb. powdered sugar
1 tb. vanilla or 1 vanilla bean
Beat whites of eggs, add sugar gradually, put half of this aside for
icing, to remainder add ground almonds (do not blanch) and vanilla, roll
in thin strips, spread with icing and bake.
LEMON QUEENS
1/2 c. butter
1 c. sugar
1 lemon (rind and juice)
1/4 tsp. salt
1/4 tsp. soda
4 eggs
1 1/4 c. flour
Cream the butter an sugar, add yolks of eggs, well beaten, lemon juice
and grated rind, add flour with salt and soda and beaten whites last.
They may be baked as cup cakes or as thin wafers.
WANDERING JEWS
1 1/2 c. sugar
1 c. butter
3 eggs
1 c. chopped nuts
1 c. fruit (figs, raisins and citron)
Flour enough to roll
1 tsp. soda
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. cinnamon
Cream butter and sugar, add eggs well beaten, spices and fruit well
flavored, flour and soda dissolved in a little hot water.
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