1 box white cake mix, for 2 layer cake
1/2 cup vegetable oil
8 oz. sour cream
1-8 oz. can creme of cacao
1 box powdered sugar
1 tsp vanilla
8 oz. Cream cheese, softened
2 tbsp milk
2 tbsp butter, softened
Procedures : Preheat oven to 350 degrees.
Blend all cake ingredients together with electric mixer. Pour into greased and floured 9″ x 12″ pan and bake for 30-35 minutes. Cool completely.
Blend sugar, cream cheese and butter. Add milk and vanilla; blending until smooth and creamy. Spread icing on cooled cake. Sprinkle coconut on top
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup butter, melted
1 can vanilla or sour cream vanilla frosting
1 cup sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (8 ounce) container whipped topping, thawed
Procedures : Crust: In a small bowl, combine the graham cracker crumbs, sugar, cinnamon, nutmeg, cloves and butter; stir until blended. Reserve 2 tablespoons for topping; press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie pan. Bake at 350 degrees F for 6 minutes.
Filling: In a large bowl combine the frosting, sour cream, pumpkin, 1 cinnamon, ginger and cloves. Beat with an electric mixer at medium speed for 2 minutes. Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining topping over the filling; sprinkle with the reserved crumbs. Refrigerate at least 4 hours until served. Store in the refrigerator.
Regular whipped cream can be used, it just requires longer refrigeration before serving
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips, divided
2 tablespoons light corn syrup
1 tablespoon butter or margarine
Procedures : Preheat oven to 350 degrees F. Grease a 9- or 10-inch Bundt pan.
For Cake, combine flour, baking powder, baking soda and salt in a small bowl. Beat softened butter, the brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture just until incorporated. Stir in 1 1/2 cups chocolate chips.
Spoon into prepared pan. Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 20 minutes. Invert onto wire rack to cool completely.
For Glaze, microwave remaining 1/2 cup chocolate chips, the corn syrup and 1 tablespoon butter in a medium-size microwave-safe bowl on HIGH for 30 seconds. Stir until smooth. Microwave a few more seconds, if necessary, to complete melting. Pour Glaze over cake
Makes 12 servings
1/2 cup milk, scalded
2 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, unsalted
1 teaspoon vanilla extract
3 bananas, sliced
1 1/2 tablespoons lemon juice
1 cup whipping cream, whipped to soft peaks
1 nut crust
Whipped cream topping
1/8 cup nuts, optional
1 teaspoon gelatin powder, unsweetened
Procedures : Heat the milk over medium heat to scald.
Beat the egg yolks and gradually add the sugar. Then beat in the flour and gelatin. Gradually stir in the scalded milk, constantly beating with a whisk. Transfer to medium saucepan and cook over medium heat, stirring constantly, (use a whisk). The mixture may lump as it begins to thicken. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Remove the pan from the heat and whisk the butter and vanilla extract in until smooth. Cool the mixture to room temperature.
Peel the bananas, slice, and toss with the lemon juice. Keep refrigerated until ready to add.
Whip the whipping cream until firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into the egg mixture.
Fill the pastry shells and smooth to even.
Spread the whipped cream topping over the top and refrigerate for at least 2 hours
3 cup Unbleached, all-purpose flour plus
extra flour for rolling dough
1 cup Bleached cake flour
1 1/2 tsp Salt
6 1/2 stk Unsalted butter each stick cut
into 16 to 20 small pieces, chilled
1 cup Ice water – (abt)
Procedures : On work surface, preferably a large marble board, measure out flours and salt and combine. Add chilled butter all at once, tossing to coat pieces in flour. Mixing rapidly with your hands, flatten butter into lima bean-size pieces. Begin adding ice water, a few drops at a time, lifting and turning dough until it begins to come together. Using a dough scraper pat dough into a rough rectangle, 18 inches long and about 6 inches wide, with short side facing you. Dough will be messy and unmanageable. If butter softens too much during initial mixing, transfer entire work surface to refrigerator and chill.
When dough has come together in a rough rectangle, fold bottom third up to middle, then fold top third over both layers, as if you were folding a letter. Scrape any excess dough to side and flour work surface well. Turn dough package 90 degrees to right, so top layer of dough could open like a book. Using a floured rolling pin, roll dough vertically into another 18- by 6-inch rectangle, with short side facing you. Fold again in thirds. Wrap dough in wax paper and refrigerate at least 20 minutes until dough is firm enough to roll again. Turn 90 degrees to right. This is the second turn.
Repeat rolling out, folding and turning 4 more times, refrigerating again after the 3rd and 5th turns; after 5th turn, chill at least 45 minutes, if possible. Dough can be made ahead up to this point and refrigerated for 2 days, or frozen. After 6th turn, dough is ready to roll out into desired shape.
This recipe yields about 2 3/4 pounds dough, enough to roll out to a 1/4-inch thick 12- by 36-inch rectangle.
# Three and a half pounds (one and a half kilos) flour
# 14 oz. (400g) sugar
# 12 oz. (320g) butter
# 8 0z. (225g) milk
# three and a half ounces(100g) yeast
# 8 eggs
# 1 tsp. mastic, crushed
# half a tsp. Of mahlepi (an oriental seed-type herb
# almonds, blanched and coarsely crushed
Procedures : # Dissolve the yeast in a little warm milk and add 3-4 tbsps. of flour then leave to rise in a warm place
# Put the rest of the flour into a bowl and make a well in the center
# When the yeast mixture has risen considerably put it into the well in the flour
# Warm the remaining milk in a saucepan with the eggs, half the mastic, the mahlepi, 9 oz.(250g) of the butter and combine well
# Add half of this mixture to the bowl with the flour and the yeast and knead well
# Melt the rest of the butter and keep it to one side
# Add the rest of the egg, sugar, malhepi, mastic and butter mixture to the flour and yeast mixture
# Continue kneading, greasing your hands with the already melted butter
# Knead the dough until it’s elastic in consistency, not too stiff or too runny, adding a little more flour if needed
# Cover the dough with a clean cloth and leave in a warm place to rise
# When you see it has risen considerably separate the dough into three thick strips
# Plait the strips, brush with beaten egg and sprinkle them with almonds and the remaining mastic
# Optionally, you could also decorate the plait with a red hard boiled egg at one end
# Bake in a moderate oven for about 45 minute
1 cup sieved avocado pulp
1 (14 ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
Procedures : 1.Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
2.Chill pie several hours. Garnish with whipped cream, and serve.
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva? chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners? sugar
1 cup all-purpose flour
Vanilla ice cream
Procedures : Preheat oven to 350 degrees F and generously coat an 8-inch souffl? dish with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur.
In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating. In a medium bowl, sift the confectioners’ sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl? dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.
Serve hot with vanilla ice cream
3 heads broccoli, cut into florets
4 onions, quartered
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
8 ounces shredded Cheddar cheese
1/4 cup Italian seasoned bread crumbs
Procedures : Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned
1/2 cup cocoa
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 teaspoons vanilla extract
7 egg yolks
1 cup egg whites (7 to 8)
1/2 teaspoon cream of tartar
4 cups frozen whipped cream, thawed
Procedures : Prepare Raspberry Sauce; refrigerate at least 1 hour.
Mix cocoa and water; cool.
Preheat oven to 325 degrees F.
Mix flour, sugar, baking soda and salt. Beat oil, vanilla, yolks and cocoa mixture until smooth. Beat whites and cream of tartar in large bowl, until very stiff peaks form; gradually pour yolk mixture over whites, folding just until blended. Pour into ungreased tube pan, 10 x 4-inches. Bake on lowest oven rack until top springs back when touched, 65 to 70 minutes.
Invert on heat proof funnel; let hand until cake is cold. Cut cake horizontally into 3 layers. Spread 1 1/3 cups whipped topping and scant 1/2 cup raspberry sauce between each layer and over top of cake. Refrigerate any remaining cake.
1 (10 ounce) package frozen raspberries,
thawed (reserve liquid)
Water (if needed)
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons orange juice
Drain one package frozen raspberries, thawed. Reserve liquid. If necessary add water to liquid to make 2/3 cup. Mix 1/4 cup sugar and 2 tablespoons cornstarch in saucepan; stir in raspberry liquid. Heat over medium-low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 2 tablespoons orange juice and raspberries