3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder
8 ounces (227g) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate
Procedures : Preheat oven to 325 degrees F.
For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.
For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool
For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set
# 3 fl. oz. (75ml) tomato juice
# 1 fl. oz. (25ml) vodka
# salt and ground black pepper
# Worcestershire sauce
# Tabasco sauce
# juice of half a lemon
# 3-4 ice cubes
Procedures : # Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes
# Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt
# Close the shaker and mix well
# Pour into a tumbler, add a little ground black pepper, and serv
# one and a half pounds (675g) pumpkin
# one and a half pounds (675g) granulated sugar
# 2 tsps. of powdered cinnamon
# 2 oranges
# 2 pints (1.2 litres) water
Procedures : # Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan
# Add the water and boil until the orange rind is soft
# Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft
# Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes
# Return the pumpkin to the pan and simmer for about 5 minutes
# Allow to cool then pour into a serving dish and refrigerate
# Serve well chille
6 egg whites
1/2 teaspoon cream of tartar
1/2 cup cake flour
1/2 teaspoon vanilla extract
3/4 cup granulated sugar
6 egg yolks
3/4 cup granulated sugar
3/4 cup flour
1/4 cup boiling water
1 teaspoon lemon extract
1 teaspoon baking powder
Procedures : Beat egg whites with pinch of salt on a large platter with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites, 2 tablespoons at a time, until all is used. Fold in flavoring. Pour batter into very large ungreased angel food pan.
Beat together egg yolks, sugar and pinch of salt for 3 minutes. Add baking powder to flour, and sift four times. Fold flour and water alternately into egg mixture. Add lemon extract carefully. Place this mixture lightly by spoonsful on top of white mixture. Bake in slow oven at least one hour. Begin at 275 degrees F, and after 50 minutes, increase heat to 325 degrees F. Remove from oven and invert pan until cool
Pastry for 8-inch double crust pie
Roll pastry to 1/8-inch thickness. Cut into 6- or 7-inch squares. Set aside while preparing apples or peaches (peel and slice). Place apples or peaches in center of each square. Sprinkle each with cinnamon, sugar, nutmeg and a pat of butter. Moisten edges and bring opposite edges together to seal. Put into pan and cover with syrup. Bake at 425 degrees F for 40 to 45 minutes.
2/3 cup granulated sugar
1 1/2 cups water
2 tablespoons margarine
1/4 teaspoon cinnamon
Dash of nutmeg
Procedures : Cook together 3 minutes
2 eggs, slightly beaten
1 (16 ounce) can solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk
1 (9-inch) unbaked pie crust*
Procedures : Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping.
* If using shallow frozen pie crusts, this recipe makes two pies. To bake them, preheat cookie sheet while preheating oven to 425 degrees F. Bake for 15 minutes. Reduce temperature to 350 degrees F, then bake an additional 20 to 30 minutes or until pie tests done
3/4 pound medium carrots, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar, packed
Dash of salt
Procedures : Cut carrots in half, both crosswise and lengthwise.
Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.
In the same saucepan combine butter or margarine, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.
Makes 4 servings
Serves 4 to 8.
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix
Procedures : Preheat oven to 300 degrees F.
Open package of pizza dough. Grate cheese, and dice vegetables. Spray cookie sheet with nonstick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. Wrap hot dogs completely in the dough and pinchin the ends. Bake for approximately 15 minutes or until crust begins to brown.
Serve with warm pizza sauce or pasta sauce for dip
1 cup plus 2 tablespoons water
3 cups bread flour
1 cup shredded Cheddar cheese
1 tablespoon taco seasoning mix
1 tablespoon granulated sugar
3/4 teaspoon salt
1 1/2 teaspoons yeast
Procedures : Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack.
NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf shape