CHOCOLATE CAKE
Makes one 9-inch layer cake
1/2 cup unsalted butter, melted and cooled, or vegetable oil, plus more for pans
3/4 cup Hershey's Cocoa, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water
"Perfectly Chocolate" Chocolate Frosting (recipe follows)
1. Place rack in center of oven, and heat to 350°. Lightly butter two 9-inch round cake pans. Line with parchment paper, and dust sides with cocoa; tap out excess. Set aside.
2. In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes. Add boiling water, and beat to combine (batter will be thin). Divide batter evenly between prepared pans.
3. Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.
4. Place one layer, top side up, on a serving plate. Using an offset spatula, spread with 1 cup of "Perfectly Chocolate" Chocolate Frosting. Top with remaining layer, bottom side up, and frost with remaining frosting.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Makes about 4 cups
1 cup (2 sticks) unsalted butter
1 1/3 cups Hershey's Cocoa
6 cups confectioners' sugar, sifted, more if needed
2/3 cup milk, more if needed
2 teaspoons pure vanilla extract
1. In a medium saucepan, melt butter. Add cocoa, and beat with a handheld electric mixer to combine.
2. Alternately add confectioners' sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla, and beat to combine. Add more milk or sugar as needed to achieve desired consistency.
Serves 8
2 cups all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into small pieces
1 large egg
2/3 cup heavy cream
10 ripe peaches, pitted and sliced (2 quarts)
1/4 cup cornstarch
2 tablespoons dark-brown sugar
1/2 teaspoon ground cinnamon
Vanilla ice cream or whipped cream, for serving
1. Heat the oven to 375 degrees.
2. Place the peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2-by-11 1/2-inch baking dish.
3. In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder, and salt. Using a fork, 2 knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
4. Whisk together the egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into 12 equal portions.
5. Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer to a rack and let cool slightly. Serve with vanilla ice cream or whipped cream.
INGREDIENTS:
2 1/2 pounds russet potatoes, peeled and cut in 1-inch cubes
5 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1/4 cup heavy cream
PREPARATION:
1. Place the potatoes in a 4-quart saucepan with water to cover. Boil the potatoes for 15 to 20 minutes, until they are tender when pierced with a knife.
2. Drain the potatoes and return them to the hot pan. Shake the pan over medium heat to dry the potatoes.
3. Add 4 tablespoons of the butter, the salt, pepper, and chives, mashing the potatoes to the desired degree of smoothness. Blend in the cream, and stir to combine.
If using for pot pie: Spread the potatoes over the chicken filling and dot with the remaining 1 tablespoon of butter.
Ingredients:
1 C. water
3/4 C. white sugar
1/4 tsp. salt
2 Tbsp. cornstarch
1/4 tsp. red food coloring
1 C. all-purpose flour
1/2 C. margarine
3 Tbsp. confectioners' sugar
1 tsp. vanilla extract
1 3/4 C. stemmed and washed strawberries (1 quart)
Preparation:
1. Mix together the water, white sugar, salt, cornstarch and food coloring and cook in a saucepan for about 5 minutes or until thickened. Set aside to cool.
2. Make the crust by combining flour, margarine, sugar and vanilla - press this into a 9 inch pie pan. Prick all over and bake at 350 degrees F (175 degrees C) until lightly browned.
3. When crust is cool, place berries in the shell and pour the thickened mixture over the top.
Refrigerate.
Serve with a dollop of whipped cream or whipped dessert topping.
Ingredients:
9 oz vanilla pudding
5 oz cool whip
4 1/2 C. milk
1 1/2 C. coconut
1/2 C. toasted coconut
2 baked pie shells
Preparation:
Mix first 4 items. Pour in baked pie shells and top with toasted coconut. Chill. Makes 2 pies.
AND CREAM CHEESECAKE
Ingredients:
SPONGE CAKE BASE:
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING:
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach - schnapps or reserved liquid from canned/fresh peaches
2 C. Canned or firm peaches - ripe and fresh sliced - drained well
TOPPING:
1 pt. whipping cream or equivalent
Preparation:
BASE-Preheat oven to 375~. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature.
TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.
Ingredients:
3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt
Preparation:
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.
Cream Cheese Frosting:
1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
Ingredients:
3 C. French bread cubed and partially dried
1/2 C. melted butter
2 C. whole milk
2 eggs beaten
1 tsp. cinnamon
1/4 tsp. salt
1/3 C. brown sugar (dark)
Preparation:
Scald milk and butter together. Remove and set aside. Beat eggs add brown sugar, and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat. Place in an 8"x11" well-oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick. When done set aside.
White Sauce:
1 C. whole milk
2 Tbsp. butter
1/2 C. granulated sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Mix all ingredients together and bring to a boil for 3 - 4 minutes, stirring constantly. Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra. Best served warm, but great at room temperature.
Ingredients:
1 9 inch pie shell
1/2 C. dark Karo Syrup
1 C. brown sugar
1 stick butter
4 eggs
1 tsp. vanilla
2 C. Pecan halves
Preparation:
Melt butter, add to syrup and sugar. Mix well until all sugar is dissolved. Add the eggs, and vanilla, and mix until smooth. Pour mixture into pie shell. Place pecan halves on the top of the pie. Bake at 325 degrees for 50 minutes, or until done. You can check this with a knife, when it comes out clean, the pie is done.
Ingredients:
1/2 c. shortening
2 eggs
2 oz. red food coloring
1 c. buttermilk
1 Tbsp. vinegar
1 tsp. baking soda
1 1/2 c. sugar
3 Tbsp. cocoa
2 1/4 c. flour
3/4 tsp. salt
1 tsp. vanilla
W.A.R.C. Frosting:
3 Tbs. flour
1 c. milk (cool)
1/2 c. shortening
1/2 c. margarine
1 c. sugar
1 tsp. vanilla
Preparation:
Cake Instructions:
1. Make paste of cocoa and coloring.
2. Cream shortening, sugar and eggs. Add cocoa & coloring. Mix well.
3. Add buttermilk with vinegar and flour with salt alternately.
4. By hand, fold in vanilla and baking soda.
5. Grease and flour cake pans. Makes 3 layers.
6. Bake at 350 for 30 minutes.
Frosting Instructions:
Cook until thick- flour and milk. Beat until creamy - shortening, margarine, sugar, vanilla. Mix together and add milk and flour mixture a little at a time and beat well.
2 cups tart apples,diced
1 cup seedless grapes,green
1/2 cup Mandarin orange sections
1 cup miniature marshmallows
1/2 cup pecans
2 teaspoons lemon juice
1 cup whipped cream
1/4 cup sugar
Coat apples with lemon juice; mix in grapes, orange sections, marshmallows, and nuts. Combine sugar and whipped cream. Mix thoroughly. Fold fruit into cream. Serve immediately or chill. Serves 6.
For coconut crust:
3/4 cup all-purpose flour
1/3 cup unsweetened desiccated coconut
1 teaspoon sugar
1/8 teaspoon salt
5 tablespoons plus 1 teaspoon cold unsalted butter (1/3 cup), cut into pieces
2 1/2 tablespoons ice water
For lemon filling:
6 large eggs
1 1/2 cups sugar
1/8 teaspoon salt
6 tablespoons well-shaken buttermilk
3 tablespoons yellow cornmeal
4 teaspoons finely grated fresh lemon zest
6 tablespoons fresh lemon juice
1 pinch freshly grated nutmeg
1 stick (1/2 cup) unsalted butter, melted
Make coconut crust:
Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
Shape and bake crust:
Preheat oven to 350°F.
Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
Line shell with foil and fill with raw rice or dry beans. Bake in middle of oven 15 minutes, then carefully remove foil and rice or beans and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes. Reduce temperature to 325°F.
Make filling:
Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.
Cooks' note:• Pie tastes best the day it is made.
Makes 8 servings.
BUTTERCREAM CAKE
This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream. Cake:
3 3/4 cups cake flour
1 1/2 cups sugar
3 tablespoons baking powder
1 teaspoon salt
1 1/2 cups lukewarm water
1 1/4 cups vegetable oil
15 large egg yolks
7 1/2 teaspoons vanilla extract
15 large egg whites
2 1/4 cups powdered sugar
Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350°F. Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides.
Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well. Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick). Beat in oil, then egg yolks and vanilla. Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat). Fold whites into yolk mixture in 3 additions. Divide cake batter equally between prepared pans.
Place one pan on each rack in oven, staggering pans so that one is not directly above the other. Bake cakes 25 minutes. Reverse position of pans. Bake cakes until tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans 10 minutes. Line 2 cooling racks with kitchen towels. Cut around cakes to loosen; turn out onto towels. Cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
Buttercream:
Makes about 8 cups.
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/2 cup whipping cream
2 cups (4 sticks) unsalted butter, room temperature
1 cup egg whites (about 8)
2 1/4 cups sugar
2 1/2 teaspoons grated orange peel
2 teaspoons vanilla extract
Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.
Using electric mixer, beat butter in medium bowl until fluffy; set aside.
Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.
Assembly:
1 cup seedless raspberry jam
6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
Cut each cake in half horizontally. Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round. Spread with 1/2 cup jam, then 1 1/4 cups buttercream. Arrange half of berries atop buttercream, spacing about 1/2 inch apart. Press second cake layer atop berries. Repeat layering of jam, buttercream and remaining berries. Top with third cake layer (reserve remaining cake layer for another use).
Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface. Refrigerate cake on its base until crumb coat is firm, about 30 minutes. Spread 2 1/4 cups buttercream over top and sides of cake. Spoon remaining buttercream into pastry bag fitted with medium star tip. Pipe decorative border around top edge of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
Final decoration:
4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
1/2 cup currant jelly
Place cake with its base on platter. Fill top center of cake with berries. Melt jelly in heavy small saucepan over low heat, stirring constantly. Using pastry brush, brush warm jelly over tops of most berries. Let cake stand at room temperature at least 1 hour and up to 3 hours.
Using long knife, cut cake into quarters. Cut each quarter into 6 wedges.
Makes 24 servings.
Yield 6 to 8 servings
Ingredients:
1 cup granulated sugar
1/4 cup bourbon
1/2 teaspoon ground cinnamon
6 medium-size Granny Smith apples, cored, peeled, and cut into 1/4 inch thick rings
1 cup all-purpose flour
1/2 teaspoon salt
1 cup water
2 teaspoons vegetable oil
2 large egg whites, beaten till frothy
Vegetable oil for deep frying
Confectioners' sugar for dusting
Directions:
In a large, shallow baking dish, combine the sugar, bourbon, and cinnamon and stir till well blended. Add the apple rings and let macerate for 1 hour, turning once.
To make the batter, sift together the flour and salt into a medium-size mixing bowl, add the water, and mix with a wooden spoon till pasty. Stirring steadily, add the 2 teaspoons oil gradually, then add the egg whites and stir gently till well blended and smooth. (Do not overmix.) Cover with plastic wrap and set aside till ready to use.
When ready to make the fritters, heat 2 inches of vegetable oil to 350 degrees in a deep fryer or deep, heavy skillet. In batches, dip each apple ring into the prepared batter and fry it in the oil, turning, till golden and puffed, about 5 minutes in all. Drain the fritters on a brown paper bag and sift confectioners' sugar over the top. Serve as soon as possible.
CREAM CHEESECAKE
Makes one 9-inch cake, about 2 1/2 inches high
Ingredients:
1 recipe Thin Sponge Cake Layer for Cheesecake:too follow
For the Cream Cheese Filling:
4 8-ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Directions:
Preheat the oven to 350 degrees and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).
While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.
Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
The Junior's Way -
Let the cream cheese warm up to room temperature before making the filling. This lets you beat more air into the cheese mixture, making a lighter, higher, yet still creamy cheesecake.
Thin Sponge Cake Layer for Cheesecake:
Makes one 9-inch sponge cake layer, 3/4 inch high, enough for one cheesecake
Ingredients:
1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Directions:
Preheat the oven to 350 degrees and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
The Junior's Way -
Watch this cake carefully while it's baking. There's not much batter, so it needs only about 10 minutes of baking - only enough time for the cake to turn light golden and set on the top. The cake should not brown on top.
