Group Project

Late Afternoon Menu

LATE AFTERNOON MENU #2


CAPONATA
(Cathy Zadel)
makes 3 cups

1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts

In a large pan, heat the oil and
sauté the eggplant and onion until golden.
Add the tomatoes, celery, carrots, zucchini,
peppers, olives, parsley, red wine, basil,
capers, tomato paste, garlic, salt, sugar
and pepper. Cook, stirring, until it reaches a
simmer. Cover and simmer 30 minutes, stirring
occasionally. Remove the cover and cook until
thickened. Sprinkle with pine nuts and serve
at room temperature. Keeps 3 weeks, refrigerated



CALIFORNIA OLIVE BREAD
(Cathy Zadel)
Makes 2 round or 9"X 5" loaves

1 tbsp active dry yeast ( 1 package)
pinch sugar
3/4 cup 105-115 degree (F) water
1-1/2 cups 105-115 degree milk
1/3 cup good olive oil
1-1/2 tsp salt
5 to 5-1/2 cups unbleached all-purpose or bread
flour
1 cup Spanish-style pimento-stuffed green olives,
drained, patted dry and halved
2 cups pitted black olives, drained, patted
dry and halved

In a small bowl, sprinkle the yeast and sugar
over the warm water. Stir to dissolve and let
stand until foamy, about 10 minutes.

In a large bowl, using a whisk or in the work
bowl of a heavy-duty electric mixer fitted with
the paddle attachment, combine the milk, olive
oil, yeast mixture, salt and 2 cups of the
flour. Beat hard for one minute or until creamy
and smooth. Add the remaining flour 1/2 cup at
a time to form a soft, shaggy dough that clears
the sides of the bowl, switching to a wooden
spoon when necessary if mixing by hand.

Turn the dough out onto a lightly floured work
surface and knead for 3 minutes, adding flour
1 tbsp at a time as necessary to prevent sticking.
The dough should be smooth and springy, but not
dry. Place in a greased deep container and turn
once to coat the top. Cover with plastic wrap
and let rise at room temperature until doubled
in bulk, about 1-1/2 hours.

Gently deflate the dough by turning it out onto
the work surface. Divide into 2 equal portions
and pat into flat ovals. Scatter a mixture of
both kinds of olives evenly over the dough and
press them in lightly. Roll the dough to encase
the olives. Form into tight rounds or standard
rectangular loaves. Place on a greased or
parchment-lined baking sheet or in 2 greased
loaf pans. Cover lightly with plastic wrap and
let rise at room temperature until doubled in
bulk, about 45 minutes. Twenty minutes before
baking, preheat the oven to 375 degrees.

Bake on the center rack of the preheated oven
for 40-45 minutes, until the bread is browned
and pulls away from the sides of the pan.
Remove from pans and cool completely on a rack
before slicing.



ROAST CHICKEN WITH CIPOLLINI ONIONS
GREAT ROAST CHICKEN (high heat version):
(Ruth Smith)

A broad-breasted four to six pound roasting
chicken is best. With few exceptions small
birds, broilers & fryers, tend to be less
flavorful and don¹t roast well, drying out in
the oven.

For the crispest skinned chicken, leave the
rinsed and dried chicken in the refrigerator
overnight, uncovered, on a sheet of aluminum
foil. The skin will become dry and taut.

Just before roasting, salt and pepper the
chicken all over (inside and out). Tuck a
few peeled garlic cloves, half a lemon, a
quartered onion, and a few sprigs of fresh
thyme into the bird.

Use an adjustable rack to cradle the bird -
or - if you don¹t have a rack - rest the bird
on some crumpled aluminum foil.

To save cleaning up a messy oven, cover the
bottom of the roasting pan with coarse salt
to catch the drippings before they smoke.
Preheat the oven to 500 degrees. Roast the
chicken for 50 minutes. Let the chicken rest
for 10 minutes, tail up, to remoisten the bird
before carving. You may want to salt and pepper
the chicken again before serving it (I prefer
to let the guests adjust the seasonings to
their own taste). If packing for a picnic,
let the chicken cool before wrapping. If roasting
using this high heat method, do not roast the
onions alongside! They'll burn and be bitter.
See the following recipe:

ROAST CIPOLLINI ONIONS WITH SAGE:
(Ruth Smith)

2 pounds cipollini onions
2 to 4 tablespoons virgin olive oil
1 dozen fresh sage leaves
1 teaspoon coarsely ground pepper
2 tablespoons balsamic vinegar
Butter or oil for baking dish
Finely chopped parsley

Preheat the oven to 375 degrees F. Peel the
onions, no need to slice them. Toss the onions
with the salt, olive oil, sage, pepper and
vinegar. Lightly butter or oil a large gratin
dish, add the seasoned onions, cover with oil,
and bake for 30 minutes. Remove the foil, give
the onions a stir, cover and return the dish
to the oven for 15 minutes. They should be
beginning to brown. Stir again and return to the
oven, uncovered, 10-15 minutes more or until
tender. Serve heaped in a bowl with some
finely chopped parsley. If packing for a picnic,
cool, wrap and serve at room temperature.



ARTICHOKE HEART & RED PEPPER PASTA
(Ruth Smith)

4-6 artichokes
3 red bell peppers
1-3/4 pounds finely cut fresh pasta or spaghettini
Garlic Vinaigrette, recipe listed below

Prepare the red bell peppers:
Roast the red bell peppers over an open flame
or under your broiler until completely blackened.
Remove from flame and place peppers on a
cutting board with a bowl inverted to cover
them. Let them steam for approximately 10
minutes or until just cool enough to handle.
Remove the blackened skin and dice the peppers.
Set aside. (Note: jarred bell peppers may be
substituted)

Prepare the artichoke hearts: Trim the
artichokes to their hearts, remove their
chokes, and cut the hearts into quarters.
Put them in a bowl of cold water with the
juice of 1/2 lemon. Bring a pot of water to
a boil and blanch the artichoke hearts until
they are just done, 2 to 4 minutes. Remove,
drain and toss while they are still warm with
a little of the vinaigrette mentioned below.

Bring plenty of salted water to a boil for the
pasta. Cook the pasta al dente, about 40
seconds. Drain and toss, off the heat, with
the vegetables and vinaigrette. Serve on warm
plates. If serving on the picnic, serve at
room temperature.

Garlic Vinaigrette

2 to 3 cloves very fresh garlic
1 cup virgin olive oil
1/4 to 1/3 cup flavorful red wine vinegar
2 tablespoons capers, rinsed and drained
Salt and pepper

Using a mortar and pestle, crush 2 to 3 cloves
peeled garlic with 1 teaspoon of olive oil.
Mix the garlic paste with 1/4 cup red wine
vinegar, and whisk in the rest of the olive
oil. Add 2 tablespoons capers, and season the
vinaigrette with salt and pepper, and more
vinegar if necessary.



PEAR AND ENDIVE SALAD
(Cathy Zadel)

4 ripe pears
1 lb. Belgian Endive
1 bunch fresh watercress
2-3 tbsp pomegranate seeds (optional)
1/4 cup white wine vinegar
1/2 cup peanut or other oil
salt and pepper to taste

Peel and core the pears and cut into long
wedges, about 1/3" wide. Wash and stem the
endive and cut across in 3/4" slices. Remove
stems from watercress, wash and dry the leaves.

Combine vinegar and oil with salt and pepper
in a bowl. Mix with a fork. Add the other
ingredients and toss lightly. This will serve
4 generously.

 
Dessert Menu

THE DESSERT MENU #3


JUMBLEBERRY PIES WITH CREME FRAICHE
INDIVIDUAL JUMBLEBERRY PIES
(Ruth Smith)

Flaky Pie Dough
2 cups all purpose flour
1-1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 pound (2 sticks) unsalted butter
2 egg yolks
3 tablespoons heavy cream or milk

Filling:
4 cups mixed berries (that's why it's called
jumbleberry pie! -- try 2 cups blackberries
and 2 cups raspberries or 4 cups of whatever's
fresh at the market or farmers' market that day)
4 to 5 tablespoons sugar
2 teaspoons grated orange zest
1-1/2 tablespoons cornstarch dissolved in 2-1/2
tablespoons water
1-2 teaspoons raspberry or blackberry eau de vie
1 teaspoon water for wash
4 tablespoons sugar

Creme fraiche or vanilla ice cream

1. In the bowl of a mixer or a food processor
fitted with the metal blade combine the flour,
sugar and spices. Cut the butter into
tablespoon-sized pieces and mix or pulse to
combine with the dry ingredients. Add the
yolks and cream, mixing just until combined.
The mixture will still appear dry and crumbly.
Transfer the dough from the bowl to a floured
board and knead lightly with the heel of your
hand until it holds together. Form into a
disk and wrap well in plastic wrap. Chill for
at least 2 hours or overnight.

2. When ready to make the lattice, remove the
dough from the refrigerator and cut it in half.
Return half to the refrigerator for another
use (see note). On a floured board roll out
the dough into a 1/4 inch thick rectangle
10-1/2 x 15-1/2 inches. Using a metal ruler,
cut lengthwise into 3/4 inch strips. Lay 9
strips 1/4 inch apart on the back of a cookie
sheet. Beginning in the center, weave in the
remaining strips, piecing when necessary.
Using a 4 inch round cookie cutter or the top
of one of the individual pie dishes, cut out
8 rounds. Leave them in place on the cookie
sheet and chill well before using.

3. To make the filling, toss together the
berries, sugar, zest, dissolved cornstarch,
and eau de vie.

4. Preheat the oven to 400 degrees F.

5. Set out 8 individual 4-inch round, 1-inch
high, fluted quiche or souffle dishes. Divide
the fruit mixture evenly among the dishes.
With a wide spatula carefully lift the pastry
rounds off the cookie sheet and lay on top of
the fruit. Brush each lattice with water and
sprinkle with 1-1/2 teaspoons of sugar. Place
the dishes in a large roasting pan filled with
water to come halfway up the sides of the
dishes.

6. Bake for 35 to 40 minutes. The fruit should
be bubbling around the lattice and the pastry
should look lightly browned and sugar-crusted.
Remove from the oven and let stand for 1 to 2
hours. Top with a dollop of creme fraiche or
scoop of vanilla ice cream before serving.

Serves 8

CREME FRAICHE

3 cups heavy cream
4 tablespoons buttermilk

Stir the cream and buttermilk together
in a large bowl. Cover tightly. Let the
mixture stand at room temperature for
36 hours, until slightly thickened.
Refrigerate the cream for 24 hours to
thicken further. Creme fraiche keeps
up to 10 days in the refrigerator,
continuing to thicken as it stands.

Makes 3 cups.


Note: the amount of pastry in this recipe is
more than you will need for 8 individual pies.
That way, you won't panic if you can't get the
pastry to roll out exactly right or if your
first attempt at lattice-making is less than
perfect. You can always use the leftover dough
to make another batch of tarts or pies. The
dough can be refrigerated overnight or frozen
for 2 weeks.


LAYERED CHEESECAKE BROWNIES
(from Lynn Klein)
The base of this double-layered confection is
a dense slab of fudgy cake that's topped with
creamy New York-style cheesecake.

YIELD: 24 2-inch brownies

Cheesecake topping:
8 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temp.
1/2 cup sugar
1 tablespoon flour
2 eggs, at room temperature
2 tablespoons heavy cream or sour cream
1 teaspoon vanilla extract

Brownie base:
8 ounces high quality semisweet chocolate
4 tablespoons unsalted butter, at room temp.
1/2 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup flour

Make the cheesecake topping:
1. Preheat the oven to 350. Lightly grease an
8-inch square baking pan with softened butter
or shortening. Line the bottom and two of the
sides with a sheet of aluminum foil that extends
2 inches over each side. Lightly grease the foil.

2. In a medium bowl, combine the cream cheese
and the butter and beat with an electric mixer
for about 1 minute until fluffy. Blend in the
sugar and the flour. Add the eggs, heavy cream,
and vanilla and beat until smooth. Set aside.

Make the brownie base:
3. Fill the bottom of a double boiler with
about 1/2-inch of water and bring it to a
gentle simmer. In the top of the double boiler,
place the chocolate. When the chocolate has
melted, stir it with a spoon until smooth.
Remove the top of the double boiler from the
heat and set aside until ready to use.

4. Place the butter in a medium bowl and beat
with an electric mixer at high speed for about
1 minute, until fluffy. Gradually beat in the
sugar and then, one at a time, beat in the
eggs. Beat for 2 to 3 minutes until light in
color. Add the vanilla and almond extracts,
the salt and the chocolate mixture. Beat until
smooth. Quickly beat in the flour just until
blended.

5. Scrape the batter into the prepared pan,
smoothing the top with a spatula. Slowly pour
the cheesecake topping over the brownie base.
Bake for about 45 minutes until puffed in the
center and lightly browned. Leave the brownies
in the pan and cool on a rack for at least 4
hours. Cover and refrigerate for 2 hours.

6. Run a sharp knife around the edge of the
brownies to loosen them and, using the
extending foil, pull them out of the pan.
Carefully peel off the foil. Using a sharp
knife dipped in hot water, cut the brownies
into 24 rectangles. Cover and refrigerate any
leftovers.



BAKED VANILLA CREAMS with Orange Caramel Sauce
Makes 6 servings

3 cups heavy cream
1 vanilla bean
pinch salt
6 egg yolks
1/2 cup sugar

Place the cream in a heavy saucepan. Add the
vanilla bean and salt and bring to a simmer.
Stir the egg yolks and sugar together until
well blended and pour into the hot cream in a
slow stream, whisking constantly to avoid lumps.
Do not whisk so vigorously that the mixture
turns foamy. Split the vanilla bean and scrape
the seeds into the mixture. Strain the custard
into a pitcher and skim off any bubbles.
Place six 1/2 cup ramekins in a baking dish
and fill with the cream mixture. Place the
baking dish in 300 degree (F) oven and carefully
add hot water to half the height of the ramekins.
cover loosely with foil and bake until firm
around the edges about one hour. Remove from
the oven, cool and chill for at least 3 hours
before serving.

For the sauce:

2 cups sugar
1-3/4 cups hot water
1/4 cup Grand Marnier liqueur

Caramelize the sugar by placing it in a heavy
saucepan over very low heat. Stir constantly
with a long-handled, wooden spoon for about 8
minutes, until the sugar is completely melted
and turns golden. Remove from heat and very
slowly add the 1/2 cup water, just a bit at a
time (be careful!) stirring after each addition
until the mixture is smooth. Return to low heat
and slowly stir in the hot water. Remove from
the heat and stir in the liqueur. To serve,
cover the surface of a dessert plate with the
Orange Caramel Sauce and unmold a Vanilla Cream
onto the sauce.


THANKS FOR JOINING US...WILL YOU COME ALONG AGAIN NEXT TIME?
We have had a ball with our moveable feast and
hope you all enjoyed it as much as we did!

Thanks to you from us!!!!

Ruth, Diane, Lynn, Sandra and Cathy

 
Introduction

The International Delightfully Decadent Dessert Buffet presents...
an afternoon of Wonderful treats. Some
international, some international-inspired,
some definitely all-American --- all sure to
please. Stay tuned, the postings will now
begin......

 
Biscotti

Biscotti


Candied Orange Pecan Biscotti
Candied Orange Pecan Biscotti
recipe provided by Ruth Smith
from Lou Siebert Pappas¹ book ŒBiscotti¹

Bittersweet chunks of candied orange peel and
toasted pecans lend a delicious dimension to
these biscotti....

1 cup Candied Orange Peel (recipe follows)
3/4 cup pecans
1/2 cup butter
3/4 cup sugar
2 eggs
2 tablespoons orange liqueur
(Grand Marnier) or orange juice
concentrate, thawed
Zest of 1 orange, minced finely
2 cups plus 2 tablespoons all-purpose
or unbleached flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt


Prepare candied orange peel and set aside.

To prepare biscotti dough, place nuts in a
shallow pan and bake in a 350 degree F.
oven for 8 to 10 minutes, or until golden
brown. Let cool.

In a mixing bowl, cream butter and sugar
until light and fluffy. Beat in eggs,
orange liqueur and orange zest.

In a bowl combine the flour, baking powder
and salt and mix in just until blended.
Fold in nuts and 1 cup chopped Candied
Orange Peel.

Divide dough in half. Place on a greased
and floured baking sheet and form into two
logs about 1/2 inch thick, 1-1/2 inches
wide and 14 inches long, spacing them at
least 2 inches apart.

Bake in the middle of a preheated 325
degree F. oven for 25 to 30 minutes or
until set and lightly browned. Transfer
from the baking sheet to a rack. Let cool
5 minutes. Place on a cutting board.
With a serrated knife slice diagonally at
a 45 degree angle about 1/2 inch thick.
Place the slices upright on a baking sheet
and return to the oven at 300 degrees F.
for 10 to 15 minutes to dry slightly. Let
cool on a rack. Store in a tightly
covered container.

Makes about 3-1/2 to 4 dozen.

Candied Orange Peel

3 oranges (use peel only)
1/2 cup water
1/2 cup sugar

To prepare Candied Orange Peel, peel
oranges, scoring the peel into 5 or 6
sections to make them equal in size.
Place the peel in a saucepan, cover with
water and simmer 10 minutes. Drain and
let cool. With a grapefruit knife, lift
off most of the white pith. In a saucepan
combine the water and sugar. Bring to a
boil and cook until dissolved. Add peel
and let simmer until liquid is absorbed,
about 45 minutes to 1 hour. Lift peel out
onto waxed paper to cool. Makes about 1
cup candied peel.



Ciccolato Paradiso Biscotti
recipe provided by Denise Perkins

1 1/2 c almonds (hazelnuts ok too)
1/2 c butter
1 c plus 2 Tbs sugar
3 eggs separated
1 1/2 tsp vanilla
zest of orange (finely chopped)
3 c flour
2 tsp baking powder
1/4 tsp salt
1 1/4 c chopped milk chocolate (can use chips)

Bake nuts in a shallow pan at 350 degrees
F. for 8 to 10 minutes or until slightly
brown. When cooled, coarsely chop (into
halves or thirds) and set aside.

In a mixing bowl cream butter and 1/2 c of
the sugar until light and fluffy. Beat in
egg yolks, vanilla and orange zest.

In a separate bowl, combine flour, baking
powder and salt. Add to the above mixture
and mix until crumbly.

In a separate bowl, beat egg whites until
soft white peaks form. Add the remaining
sugar and beat until stiff but not dry.

Fold egg whites into the crumbly flour
mixture until the mixture clings together.

Fold in the nuts and chocolate.

Divide dough in half. Form dough into 2
logs, about 1/2 inch thick by 1-1/2 inches
wide by 16 inches long, on a greased and
floured baking sheet.

Bake in a preheated oven at 325 degrees F.
for 25 minutes. Transfer from sheet to
cooling rack. Let cool for 5 minutes.
Lower oven temperature to 300 degrees F.
Cut logs into diagonal slices
approximately 1/2 inch thick. Return to
the baking sheet and place them on their
side. Bake again for 10 to 15 minutes.
Cool on rack. Store in covered container.

Makes approximately 3 dozen.

Denise says:
ŒHonestly I have never stored them..
I have also dipped them in melted choc
for added HEAVENLY death¹



Cornmeal Biscotti with Apricots and
Dried Cranberries
recipe provided by Sheryl Sawin

3 cups flour
1 1/2 cups yellow cornmeal
2 1/2 tbs cornstarch
2 tsp baking soda
1 cup butter
2 cups sugar
4 eggs
1tsp pure almond extract
1 tsp pure vanilla extract
1 cup almonds, lightly toasted and chopped
1 c. dried apricots, chopped
1 c. dried cranberries

Mix flours, cornstarch and baking soda in
medium bowl. In a separate, larger bowl,
cream butter, sugar, eggs and extracts
together. Slowly add flour mixture to
butter mixture and mix until incorporated.
Add nuts and fruits. Dough will be sticky
and stiff. Refrigerate about 1/2 hour, or
until easily handled.

Preheat oven to 350. Lightly grease
cookie sheets and shape dough into four or
five logs (depending on how large you want
your cookies). Make sure the logs are
formed rather high since the dough will
flatten and spread as it bakes.

Bake 30 minutes, then slice on a diagonal
and turn cookies on their sides. Bake 5
10 minutes longer, or until golden brown.
Remove from sheets and cool.



Double Chocolate Walnut Biscotti
recipe provided by Lisa Lane
from the December 1994 Gourmet

(A Deep Chocolaty Biscotti)

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 Tbl. Butter, softened
1 cup granulated sugar
2 large eggs
3/4 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips

1 Tbs. powdered sugar

Preheat oven to 350 F. Grease and flour a
large baking sheet.

In a bowl, whisk together flour, cocoa,
baking soda and salt.

In another bowl with an electric mixer,
beat together butter and sugar
until fluffy. Add eggs and beat unti
combined well. Stir in flour
mixture to form a stiff dough. Stir in
walnuts and chocolate chips.

On prepared baking sheet, with floured
hands, form dough into two slightly
flattened logs, each about 12 inches long
and 2 inches wide. Dust tops of logs with
powdered sugar.

Bake logs 35 minutes or until slightly
firm to the touch. Cool for about
20 minutes.

On cutting board, cut biscotti with a
serrated knife, diagonally into 1/2
inch slices. Stand biscotti slices on
their bottoms and bake until crisp,
about 10 minutes. They will crisp upon
cooling.

 
Cookies

Cookies


ANZAC Cookies
recipe provided by Ruth Smith
(from the Australian mother of a
dear old friend)

ANZAC standards for Australian and New
Zealand Army Corps and this cookie is the
standard, in Australia, as the chocolate
chip cookie is in America.

6 tablespoons unsalted butter (3/4 stock)
1/2 cup rolled oats
1/2 cup unsweetened coconut
6 tablespoons all-purpose flour
5 tablespoons sugar
1/2 teaspoon baking soda dissolved in
1 tablespoon boiling water
1/2 teaspoon grated lemon zest

Preheat the oven to 350 degrees F.

In a medium saucepan over medium heat melt
2 tablespoons of butter and stir in the
oats. Cook, stirring often, until the
oats are lightly browned. Cut the
remaining butter into small pieces and add
to the pan. Remove from the heat and stir
until the butter is melted.

Spread out the coconut on a baking sheet
and bake for 5 to 7 minutes, until lightly
toasted.

Add the flour, sugar, dissolved baking
soda, zest, and coconut to the oats and
butter. Stir together and let cool to
room temperature.

Line a baking sheet with parchment paper.
Shape the dough into 1-inch balls (you
should have about 20) and place on the
baking sheet. Press down on each ball to
flatten. Bake for 15 minutes, until
lightly golden. Cool for 5 minutes before
removing from the pan. If there are any
left, these are best stored in an airtight
tin.

Makes about twenty 2-1/2 inch cookies.

Ruth says ŒI often make giant ANZACS,
shaping the dough initially into 2 to 2
1/2 inch balls, so that they spread to a
finished cookie size of 4-5 inches, baking
18 to 22 minutes. Mmmmm.¹



Another Anzac Recipe
I have been baking Anzac's since I was 10 years
old and they are a favourite with everyone in
my family. The recipe I use is slightly different,
it includes golden syrup which gives the biscuits
a stronger flavour. The recipe was originally
developed because it kept well enough to send
in food parcels to the Aussie troops in World
War I. I don't need to worry about how long they
keep, in our house they hardly get time to cool.

Melt together:
4oz butter
1 tablespoon golden syrup

Mix together in a bowl:
1 cup all purpose flour
1 cup rolled oats
1 cup sugar
3/4 cup desiccated coconut

Mix together and add to melted butter and
golden syrup:
1 1/2 teaspoons bicarb soda
2 tablespoons boiling water

It's going froth up. Tip the lot into the dry
ingredients and mix well.

Drop spoonfuls onto a greased baking tray. They
spread so leave enough room. Make them any size
you like. The oven needs to be fairly slow, 150C
or 300F. They take about 20 mins to cook. They
should be a real golden colour. They will be soft
when you take them out but will crisp up as they
cool.
Kathy, Perth


Chocolate Crinkle Cookies
from Ruth Smith
(I don¹t know where the original recipe is
from, I received this version from my Great
Aunt Ruth)

6-1/2 tablespoons unsalted butter
7 ounces semisweet or bittersweet
(not unsweetened chocolate),
coarsely chopped or broken into
small pieces
2/3 cup granulated sugar, preferably
superfine sugar (to make superfine
sugar, grind it in a food
processor until very fine)
3 large eggs
2-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons unsweetened, non
alkalized American-style cocoa
powder (Hershey¹s works fine)
1/4 teaspoon salt
1/2 teaspoon baking powder
About 1 to 1-1/4 cups sifted
powdered sugar, for coating
cookies

Melt butter and chocolate in a
large, heavy saucepan over lowest
heat possible, stirring constantly,
until well blended. Beat in the
eggs with a fork, one at a time.
Stir in the vanilla. Set mixture
aside, stirring occasionally, for 6
to 8 minutes to allow the sugar to
dissolve.

A bowl, thoroughly stir together
flour, cocoa powder, salt and baking
powder.

Add dry ingredients to chocolate
mixture, stirring just until well
blended. Cover and refrigerate
mixture until firm enough to shape
into balls, at least 1-1/2 hours and
up to 8 hours.

Position a rack in center of oven
and preheat oven to 325 degrees F.
Generously grease several baking
sheets. Set out about half of the
powdered sugar (reserve remainder)
in a deep, medium, bowl. Pinch off
some chilled dough and roll between
lightly greased palms to form a 1
1/4 inch diameter ball. Then drop
the ball of cookie dough into the
powdered sugar and rotate bowl until
ball is heavily coated and no
chocolate shows through (try not to
touch the dough too often so it
stays fairly well chilled and the
powdered sugar sticks to the dough
ball). Lift the dough ball with a
slotted spoon, tapping off excess
sugar against bowl side. Transfer
to baking sheet. Continue forming
cookies, spacing about 1-1/2 inches
apart on cookie sheets. Frequently
wipe chocolate from your hands with
paper towels. Replenish bowl of
powdered sugar as needed.

Bake cookies for 11 to 14 minutes or
until just beginning to feel firm
when pressed in center. For moist,
chewy cookies don¹t overbake.
Transfer pan to a wire rack. Let
stand several minutes. Remove
cookies from pan and let stand on
wire racks until thoroughly cooled.
Clean and regrease sheets after each
sheet of cookies has baked.

Pack cookies, airtight, in a single
layer. They¹re best fresh but can
be stored for a few days.

Yields about 3 dozen.



Hazelnut-Raspberry Cookies
recipe provided by Liz LA
from the December 1993 Bon Appetit

Liz says ŒThis is my husband's favorite
cookie recipe¹.

3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup hazelnuts, toasted
2/3 cup sugar
1 1/4 cups (2 1/4 sticks) unsalted butter,
room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract


Powdered Sugar
1 1/4 cups raspberry jam

Combine flour, salt and baking powder in
medium bowl. Finely grind nuts
with 2/3 cup sugar in food processor.
Using electric mixer, beat butter
until light and fluffy. Add ground nut
mixture; beat to blend. Beat in egg,
yolk and extract. Stir dry ingredients
into butter mixture. Divide dough
into 4 portions. Flatten each into disk.
Wrap disks in plastic and refrigerate
until firm, about 2 hours.

Preheat oven to 325. Roll out 1 dough disk
on heavily floured work surface to
thickness of 1/8 inch (keep remainder
refrigerated). Cut out cookies using
floured 3 1/4 x 2 inch tree-shaped cutter.
Quickly transfer cookies to ungreased
cookie sheet, spacing 1/2 inch apart.
Using 3/8 inch round pastry bag tip, cut
out rounds or "ornaments" from half of
the cookies. Gather scraps; reshape into
disk and refrigerate. Bake cookies until
golden, about 10 minutes. Using spatula,
transfer cookies to rack and cool.
Repeat rolling, cutting and baking with
remaining dough disks and scraps.

Lightly sift powdered sugar over cookies
with ornament cut-outs. Boil jam in heavy
small saucepan until thickened, stirring
constantly, about 4 minutes. Spread 1
teaspoon jam over solid tree cookies ( be
sure to put on enough so jam oozes through
holes), leaving 1/4 inch border.
Immediately top each cookie with 1
with ornament cut-outs; press very very
gently to adhere.

Cookies can be prepared 2 weeks ahead.
Place in single layer in airtight
container and refrigerate.

Makes about 4 dozen



Mary's Delight (fr New Zealand)
Mary's Delight (a crunchy chocolate cookie
with soft marshmallow topping)
recipe provided by Liz LA who says ŒGot this
recipe off the web - found it on a New Zealand
recipe page. It is surprisingly good.¹

When I was growing up, no self-respecting
birthday party was complete without a
plate of Mary s Delight. The delicious
combination of a crunchy chocolate cookie
base and the soft marshmallow topping
could be counted on to bring a smile to
the face of any child. If you are rushed
for time, a chocolate glaze makes a tasty,
quick topping.

4 ounces (1 cup) unbleached
all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cocoa
1 cup slightly crushed cornflakes
3 1/2 ounces (1/2 cup) sugar
1/2 cup shredded coconut,
preferably unsweetened coconut
2 teaspoons golden syrup
5 ounces (10 tablespoons) butter
1 teaspoon vanilla extract

Grease an 11 x 7-inch or 9 x 9-inch pan
and line the bottom with parchment paper.
Sift the flour, baking powder, salt
and cocoa into a medium bowl. Add the
cornflakes, sugar and coconut and set
aside.

In a pan set over medium heat, melt the
butter, vanilla, and syrup together. Add
to the dry ingredients and mix until well
combined. Turn the mixture into the
prepared pan and, pressing firmly, smooth
it down with the back of a spoon or fork.

Bake in a preheated 350F oven for 20 to 25
minutes, or until there is a strong
chocolate aroma. Note: When baking slices
or bars, always use a pan of at least the
size specified (or larger, if you prefer a
thinner cookie base); this prevents the
edges from burning before the center has
finished baking.

Remove the bars from the oven and allow
them to cool in the pan. When cold,
ice with chocolate glaze or marshmallow
topping and sprinkle with coconut.
When set, cut into bars.

Chocolate Glaze
2 cups confectioners sugar
3 tablespoons cocoa (use more or less,
to taste)
1 tablespoon butter, room temperature
boiling water
1/4 cup shredded coconut, preferably
unsweetened coconut

Sift together the confectioners sugar and
cocoa in a medium bowl. Add the butter and
enough boiling water to make a smooth
glaze. Pour the glaze over the cookie base
and spread evenly with a spatula to
completely cover the base. Sprinkle with
the coconut. Yield: 12 bars.

Marshmallow Topping
7 ounces (I cup, ) sugar
1 cup boiling water
4 teaspoons powdered plain gelatin
1 teaspoon vanilla extract
red food coloring (optional but
traditional)
1/4 cup shredded coconut, preferably
unsweetened coconut

Place the sugar in the bowl of an electric
mixer. Dissolve the gelatin in boiling
water and add it to the sugar. Beat until
thick and fluffy, about 15 minutes.

Add vanilla and enough coloring to tint
the marshmallow a light pink. Immediately
pour over the cooled base, spreading the
topping to cover. Sprinkle with coconut.
Allow to cool before cutting.

Yield: 12 bars.

 
Chocolate Desserts

Fabulous Chocolate Desserts....


Individual Bittersweet Chocolate Souffles
Individual Bittersweet Chocolate Souffles
recipe submitted by Diane Eiger
original recipe from Alice Medrich,
published in Food & Wine, March 1990

Diane says:
ŒHere is an awesome recipe - no fail! It
really can be done a day in advance - a
great time saver for entertaining, and
pretty impressive too. Definitely one for
the chocoholics in the group¹

From the article in Food & Wine:
"These chocolate souffles seem to be
indestructible. They always rise, and
they can even be prepared a day ahead. If
souffles normally scare you, I urge you to
throw caution to the wind and try these."
So says Alice Medrich of these dense,
chocolate-rich desserts. Medrich is the
(former) owner of Cocolat, a chain of
chocolate shops in the San Francisco Bay
Area, and is the author of a chocolate
dessert book.

(Ruth notes: the Cocolat chain of shops
closed several years ago. Alice Medrich
has written two books: Cocolat, and also
Chocolate and the Art of Lowfat Desserts
(or Baking, I can never remember). I
recommend both books highly as Alice is
indeed a Master. Alice lives in the San
Francisco Bay Area and now teaches the most
wonderful classes...)

Serves 8

8 oz semisweet chocolate, preferably
Ghirardelli Bittersweet, chopped
(see Note)
1 T unsalted butter
1 T all-purpose flour
1/2 c milk
3 egg yolks
1 t real vanilla extract
4 egg whites
1/8 t Cream of tartar
1/4 c granulated sugar
2-3 T confectioners sugar, for dusting

Optional: Lightly sweetened whipped cream
for garnish

Preheat the oven to 375 degrees. Lightly
butter eight 6 oz. ramekins and dust well
with granulated sugar. Place on a baking
sheet and set aside.

In a double boiler over barely simmering
water, melt the chocolate, stirring
occasionally, until smooth. (Or melt in a
microwave at 50% power for about 3 minutes
and 30 seconds. Stir until smooth. Don't
wait until chocolate looks melted - stir
even when chunky - it breaks down) Remove
from the heat.

Meanwhile, in a small saucepan, melt the
butter over moderate heat. Stir in the
flour and cook until thickened but not
browned, 1 to 2 minutes. Add the milk and
whisk briskly until smooth and thick,
about 3 minutes. Remove from the heat,
add the melted chocolate and whisk until
smooth. Whisk in the egg yolks and
vanilla and set aside.

In a medium bowl, beat the egg whites and
cream of tartar at medium speed until soft
peaks form, about 1 minute. Gradually
sprinkle the granulated sugar on top and
beat at high speed until the whites are
stiff but not dry. Using a rubber
spatula, fold 1/4 of the whites into the
chocolate mixture to lighten it, then fold
in the remaining whites. Spoon the
mixture into the prepared ramekins,
filling them about 3/4 full. (The
soufflés can be prepared to this point up
to one day ahead. Cover and refrigerate.)

Bake the souffles for 15-17 minutes, until
puffed and slightly cracked and a tester
inserted in the center indicates the
souffle is moist but not runny. Dust the
souffles with confectioners' sugar, and
serve immediately in their ramekins with
the whipped cream, if desired.

Note: You can buy Ghirardelli chocolate at
some specialty food markets or can order
it directly from Ghiradelli Chocolate
Company, 1111 - 139th Avenue, San Leandro,
CA 94578; 415 483-6970.



Cate's Three Chocolate Layered Terrine
Cate Dowling¹s ...
Three Chocolate Layered Terrine
Cate says:
ŒIt isn't particularly Australian but it
is my favourite. If you have trouble with
the metric measurements let me know. The
recipe is a slight adaption of one in
"Delicious Desserts" by Beverley
Sutherland-Smith, which is my dessert
bible.

Serves 10

6 Egg Yolks
3 tblsp Castor Sugar
1 1/4 cups Cream
3 tsp Powdered Gelatine
1/3 cup Water
100gm Dark Chocolate
100gm Milk Chocolate
100gm White Chocolate
1 cup Cream (extra)


Combine gelatine and water and set aside.

Beat egg yolks with sugar until thick and
creamy. Heat the larger portion of cream
until just below boiling point . Pour
cream over egg yolks, return mixture to
pan and stir over low heat until
thickened. Do not allow the custard to
boil. Remove from heat, mix in the
softened gelatine and stir until
dissolved. Divide equal portions of the
custard between three bowls .

Grate, or finely chop, the three types of
chocolate and add one to each bowl of
custard. Stir until smooth. Whip the
remaining cream until soft peaks form.
Divide the cream evenly between the three
chocolate custards and fold through until
smooth but just combined.

Take large loaf pan or terrine dish and
brush lightly with flavourless oil.
Pour the milk or dark chocolate custard
into the base and chill in the freezer to
set slightly, about 15 minutes, repeat
with the white chocolate custard, then the
remaining mixture. Cover with plastic
wrap and chill for at least 12 hours. A
more "artistic" pattern can be achieved by
layering before each mixture has set.

To serve plunge the tin into boiling water
and turn the terrine out onto serving
plate.

It may be served plain or with some
raspberries. It needs no cream. However
you can serve each slice on a tiny pool of
coffee sauce.

Coffee Sauce

1/4 cup Strong Black Coffee
1/4 cup Cream
1 tblsp Castor Sugar
1 tblsp Cognac or Brandy

Dissolve sugar in coffee and cool. Mix in
cream and alcohol. Chill until very cold.

The quantity of sauce is very small , but
can easily be doubled.



Chocolate Cake with Almonds, Raisins and Whiskey
Chocolate Cake with Almonds, Raisins
and Whiskey
recipe submitted by Liz LA
from Simca¹s Cuisine, page 107
Liz says ŒThis is a wonderful, very intense
chocolate experience. Simca wrote
Mastering the Art of French Cooking with
Julia Child. This is from her
cookbook Simca's Cuisine.¹

Serves 6 to 8

This cake is best when made a day in advance.

Butter and flour for the cake pan
(8-1/2 inches wide by 2 inches deep)
1/4 cup raisins
1/4 cup Scotch whiskey
7 ounces German's sweet chocolate,
broken into small pieces
1/2 cup butter
3 eggs, separated
2/3 cup granulated sugar
4 1/2 tablespoons cake flour
2/3 cup almonds, blanched and pulverized
Pinch of salt

Preheat oven to 375 degrees F.

To Blanch and Pulverize almonds
Blanch: Drop the almonds in boiling water
or a few seconds. Then while the
almonds are still warm, press them between
your thumb and index finger to slip off
the skins.
Pulverize: After the almonds have been
blanched and skinned, dry them
thoroughly in a low oven for at least 5
minutes. Then spin them, about 1/2
cup at a time, in an electric blender at
full speed for 30 seconds.

Cut a round of waxed paper the size of the
bottom of the cake pan. Butter the sides
of the pan and one side of the paper. Then
lay the paper butter side up in the pan
and flour thoroughly.

Put the raisins to steep in the whiskey.
Place the chocolate in the top of
a double boiler with 3 tablespoons of
water and stir until smooth. Remove
from heat and stir in the butter in small
pieces, thoroughly incorporating each
piece before adding the next.

Beat the egg yolks with the sugar until
the mixture is a pale creamy yellow.
Combine with the chocolate and stir in the
flour, mixed with the almonds. Then stir
in the raisins and whiskey.

FOLDING TECHNIQUE:
Stir a spoonful or two of the beaten egg
whites into the warm base to lighten it.
Pour the base back into the bowl of egg
whites. With a spatula, cut down through
the center and draw the more solid base up
and out toward the edge of the bowl. Then
pressing the spatula lightly across the
surface as you go, return to the center.
Rotate the bowl with each fold.

Whip the egg whites with a pinch of salt
until they are stiff but not dry. Stir a
third of the egg whites into the chocolate
to lighten it, then fold all back into the
remaining egg whites. Pour the cake
mixture into the pan.

Bake the cake in the middle of the
preheated oven for 20 minutes; the
outside should be firm, but the center
should remain moist.

Let the cake sit for 10 minutes; then
unmold it on a cake rack and let it
cool for a few hours or overnight. Peel
off the paper before icing it.

Chocolate-Butter Icing
3 ounces German's sweet chocolate, broken
into small pieces
3 tablespoons confectioners' sugar
3 tablespoons butter

Melt the chocolate in the top of a double
boiler. Stir in the confectioners' and
then the butter a little at a time. Blend
well and spread immediately on the cake.
Allow icing to set for about half an hour
before serving the cake.



Double Chocolate Raspberry Mousse Torte
Double Chocolate Raspberry Mousse Torte
recipe from Sheryl Sawin

1 package Famous chocolate wafers
4 tbls melted butter
2 pints fresh raspberries

Reserve six whole wafers. Crush remaining
wafers in food processor until coarsely
ground. Add melted butter and pulse until
mixture looks like wet coffee grinds.
Press mixture onto bottom and sides of a
ten inch springform pan. Refrigerate and
then make...

Chocolate Mousse:
1 1/2 lbs semi-sweet chocolate morsels
1/2 c. brewed espresso
1/2 c. framboise
4 egg yolks
1 c. heavy cream
1/4 c. sugar
8 egg whites
pinch salt

Melt chips in heavy sauce pan over low
heat. Add espresso and framboise
and stir until blended. Cool to room temp
and add egg yolks. Whip cream and sugar
together in a small bowl. Set aside.
Whip egg whites and salt until stiff. Mix
half of the whipped cream into chocolate
mixture to lighten, then fold in rest of
whipped cream and whites. Gently mix
until incorporated. Set aside. Then
make...

White Chocolate Mousse:

1 lb good white chocolate
1 c. heavy cream
6 egg whites
pinch salt
1 tsp vanilla extract

Melt white chocolate in heavy saucepan over
low heat. Gradually add cream and
stir until smooth. Add vanilla and set
aside. Whip whites and salt until stiff
peaks form. Stir 1/3 whites into chocolate
mixture, then fold in the rest.

Layer mousse and berries in pan as follows:

1. spoon 1/2 chocolate mousse into pan
2. spoon 1/2 white chocolate into pan
3. sprinkle 1 pint berries into pan
4. spoon 1/2 chocolate mousse into pan
5. spoon 1/2 white chocolate
6. make a circle with the wafers by
sticking them into the mousse, around
the pan--about two inches in from the
sides.

Freeze. When ready to serve, pile
remaining berries into center of circle,
loosen from pan with knife, remove collar
and serve. Use warm knife to cut
wedges.



French Mocha Macaroon Tart
French Mocha Macaroon Tart
from Liz LA
original source:
Bon Appetit Great Desserts 1993
Liz says:
ŒThis is a wonderful recipe. It is my
son's favorite. It can be made a week
ahead so great for entertaining. More
like candy and should be cut into small
wedges for serving¹ (Liz's notes in
the Filling the Tart section will prove helpful)

Serves 6

Can be prepared 1 week ahead; refrigerate.
Cover when firm and keep refrigerated.

Crust:
1 cup whole almonds toasted (toast in
400 degree F. oven for about 10 minutes)
1 cup sugar
1 Tablespoon all purpose flour
1 teaspoon instant coffee powder
1 large egg white plus 1 Tablespoon
egg white
2 teaspoons vanilla extract

Dark Chocolate Filling:
5 Tablespoons whipping cream
2 Tablespoons unsalted butter
1 Tablespoon light corn syrup
1 Tablespoon instant coffee powder
6 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped

White Chocolate Filling
4 1/2 Tablespoons whipping cream
1 1/2 Tablespoons light corn syrup
1 tablespoon instant coffee powder
12 ounces imported white chocolate (such
as Lindt)
1 1/2 Tablespoons sour cream
1 tablespoon unsalted butter at room
temperature

Whole toasted almonds

For crust:
Preheat oven to 350 degrees F. Line 9 inch
diameter tart pan with removable bottom
with foil, carefully pressing up sides and
into grooves. (try and make sure
that the foil goes over side - easier this
way for removable) Brush foil with
vegetable oil. Finely grind first 4
ingredients in processor. Add egg white
and vanilla and blend until mixture almost
forms ball. Press onto bottom (NOT UP
SIDES) of prepared pan, using wet
fingertips as aid. Bake until crust looks
dry and feels firm, approximately 14
minutes. Cool, set aside.

Dark Chocolate Filling:
Bring first 4 ingredients (NOTE THAT IT IS
5 TB. CREAM) to simmer in heavy medium
saucepan, stirring occasionally. Add
chocolate and whisk until smooth. Set
aside.

White Chocolate Filling:
Bring first 3 ingredients to simmer in
heavy large saucepan. Reduce heat to low.
Add white chocolate and whisk until
smooth. Remove from heat and whisk in sour
cream. Pour 1/2 cup of mixture into small
bowl; add butter to mixture in small bowl
and whisk until smooth. Set aside for
garnish.

Filling the tart:
USE 2 DIFFERENT 1/4 CUP MEASURES. FILL
EACH WITH THE CHOCOLATE. One has dark,
the other light. LAST TIME THIS DIDN'T
WORK WELL - THINK A BETTER METHOD WOULD BE
TO PUT DARK CHOCOLATE ON FIRST AS IT IS
LIGHTER THAN ADD WHITE CHOCOLATE IN CLUMPS
- THEN SWIRL IN. Drop dark chocolate
filling and remaining white chocolate
filling alternately by 1/4 cupfuls onto
crust. DO NOT KEEP DROPPING IN SAME
PLACE. DROP IN DIFFERENT AREAS. Swirl
fillings together using tip of knife.
Freeze until firm, about 1 hour.

Freeze reserved 1/2 cup white chocolate
filling until firm enough to pipe,
stirring occasionally, about 5 to 8
minutes. Lift tart from pan using foil
sides as aids. Peel down foil sides.
Turn tart on side and carefully peel
off bottom of tart. Place tart on
platter. Spoon reserved white chocolate
filling into pastry bag fitted with medium
star tip. Pipe white chocolate mixture
around edge of tart in a zig-zag fashion.
Garnish with almonds by placing almond in
the v of each zig-zag. Let tart stand at
room temperature, approximately 30 minutes
before serving.



Joanna's Chocolate Truffles
Joanna's Chocolate Truffles (from Quebec)
recipe provided by Jennifer Davis

2 egg yolks
2 oz. (approx. 1/4 c.) granulated sugar
4 oz (1/2 c.) unsalted butter
5 oz. good quality dark chocolate,
chopped into small pieces (I recommend
Callebaut or Valrhona)
2 T. buttermilk
1/4 t. vanilla

Place all ingredients in the top of a
double boiler over hot, not boiling, water
and stir until the chocolate and butter
are melted and everything is combined.
Remove from heat and stir for 5 minutes.
Let sit at room temperature for 1 hour,
stirring occasionally. Refrigerate
until firm (several hours), stirring
several times during the first
hour. When firm roll into 1 inch balls
and dip in tempered chocolate.

Keep chilled. Warm to room temperature
before serving.



The Black Death
The Black Death
recipe submitted by Lisa Lane
Lisa says:
ŒThis is my absolutely favorite chocolate
cake. It's so rich, you need to serve it
with pure whipped cream - to lighten it
up. It comes from the Callahan's Bar
Cookbook.¹

1 pound butter, softened
3 cups sugar
6 eggs
3 and 1/2 cups flour
1 cup cocoa
1 cup plain yogurt
2 teaspoons vanilla
2 teaspoons baking powder

Preheat oven to 350 F.

Generously grease a bundt or tube pan with
solid shortening and dust with cocoa.

Cream the butter and sugar. Beat in the
eggs. Add two cups of the flour and beat
well. Mix in the yogurt and extract.
Combine the baking powder with the
remaining flour and cocoa and add them to
the batter. Beat well.

Pour the batter into the pan. Bake about
1 hour until the cake pulls slightly away
from the sides of the pan, and a knife
inserted into the middle comes out clean.

Remove from oven and turn upside down over
a plate to cool. Leave the pan
on top of the cake for about 20 minutes so
the cake will hold it's shape.

You may glaze, if you wish, but it is best
served in small slices with a dollop of
pure whipped cream.



Thomas Keller¹s Molten Chocolate
Thomas Keller¹s Molten Chocolate
recipe provided by Liz LA

This is from the late Richard Sax's book
Classic Home Desserts. It is an incredible
recipe. The best part is that it is a
souffle that can be made ahead ,frozen and
baked just before serving. I have
reproduced the whole thing as Richard
Sax's comments are interesting to read.

Thomas Keller's Molten Chocolate

This is the ultimate in chocolate: a warm,
baked-to-order individual hot souffle-like
mousse with a crackled, brownie-like exterior
enclosing a molten chocolate
center. This dessert is so good, so
essence-of-chocolate, that it evokes the
timeless chocolate puddings, moist cakes
and warm souffles that linger in
memory. It's the creation of the amply
gifted Thomas Keller, whose restaurant,
French Laundry, recently opened in Napa
Valley, California. Though Keller calls
it a tart, it has no crust. The baking
dishes are frozen before they go into the
oven, so the dessert comes out creamy. It
should be baked just before serving. The
recipe has been adapted slightly for the
home kitchen. Keller serves his dessert
with a cool pear puree and vanilla ice
cream. I like to accompany it with either
a small scoop of ice cream or a spoonful
of cool vanilla-scented whipped cream.

Serves 6

4 ounces best-quality imported semisweet
chocolate, finely chopped
1 1/2 ounces unsweetened chocolate, finely
chopped
10 tablespoons (1 stick plus 2
tablespoons) unsalted butter,
softened
1/2 cup sugar
3 large eggs
1/2 cup plus 2 teaspoons all-purpose
flour
3/4 teaspoon baking powder
1 1/2 tablespoons unsweetened cocoa powder
Vanilla ice cream or vanilla-flavored
whipped cream for serving

Lightly butter six l-cup ramekins or
custard cups; set aside. Place the
semisweet and unsweetened chocolate in the
top of a double boiler or in a bowl set
over a saucepan of hot water over low heat
(the bottom of the bowl should not touch
the water). Stir occasionally until the
chocolate melts; remove from the heat.

When the chocolate is smooth, stir in
the butter and sugar until smooth. Add
the eggs, flour, baking powder and cocoa.
Beat with an electric mixer at medium-high
speed until the mixture is pale and has a
thick, mousse-like consistency, about 5
minutes.

Fill the ramekins 1/2 full, cover each
with plastic wrap. Freeze for at least 3
hours. (The ramekins can be filled and
frozen up to 3 days in advance.)

Just before serving time, preheat the oven
to 375 degrees F. with a rack at the
center. Bake the cold desserts until the
outer edges of the tops are set, but the
centers are still moist and shiny, usually
10 to 11 minutes. Invert each portion onto
a serving plate and serve warm, with a
small scoop of the vanilla ice cream or a
spoonful of vanilla-flavored whipped
cream. Alternately, serve directly from
the ramekins.



Torta di Cioccolata e Mandorle
Torta di Cioccolata e Mandorle
(Italian Chocolate Almond Cake)
recipe submitted by Ruth Smith
Ruth says ŒI obtained this Œupdated¹
recipe at a Œtraditional¹ cooking
class I took in Tuscany on Œ91, note
the liberal use of a food
processor!¹)

Serves 9 to 12 (unless they¹re
double-helper type folks like me!)

Cake:
4 tablespoons unsweetened cocoa
powder, preferably Dutch process
(European-style), divided
10 ounces (about 3-1/4 cups) sliced
almonds, blanched or unblanched
8 ounces bittersweet chocolate,
coarsely chopped or broken into
small pieces
1-1/4 cups plus 3 tablespoons
granulated sugar, divided
3/4 cup (1-1/2 sticks) unsalted
butter, cool and firm but not
rock hard
1/8 teaspoon almond extract
6 large eggs, separated (properly
separated with whites completely
free of yolk)
1/8 teaspoon salt
1/8 teaspoon lemon juice

Decoration:
2 to 3 tablespoons powdered sugar
1 cup heavy whipping cream, whipped
and flavored with 1 tablespoon
powdered sugar and 1 tablespoon
Amaretto

Position rack in center of oven and
preheat oven to 350 degrees F. Very
generously grease a 10-inch-by-at-
least 2-1/2-inch springform pan.
Line pan with a wax-paper round cut
to fit. Grease wax paper
generously. Evenly dust wax paper
and pan sides with 1 tablespoon
cocoa powder, tapping out excess.
Reserve remaining cocoa for cake.

Spread almonds in a roasting pan.
Toast, stirring occasionally, for 6
to 8 minutes or until tinged with
brown and fragrant (take care not to
burn). Set aside until thoroughly
cooled, do NOT turn the oven off!

Finely grate chocolate in a food
processor fitted with a grating
disk. Set aside in a very large
bowl. Combine almonds, remaining 3
tablespoons cocoa powder, and 1/4
cup sugar in food processor fitted
with a steel blade. Process until
VERY FINELY GROUND but not oily.
Stir almonds into grated chocolate)
until well mixed.

In processor bowl fitted with steel
blade, process butter, 1 cup sugar,
and almond extract in on/off pulses
just until blended and smooth, about
one minute. Add yolks, two at a
time, through feed tube, continuing
to process just until mixture is
smooth and light but not runny.

In a completely grease-free large
mixing bowl with grease-free
beaters, beat egg whites, salt and
lemon juice on low until frothy.
Raise speed to high and beat until
soft peaks form. Gradually beat in
remaining 3 tablespoons sugar.
Continue beating until whites stand
in smooth and firm, but not dry,
peaks. Using a large wooden spoon,
vigorously stir butter mixture into
reserved almond-chocolate mixture
until blended; mixture will be stiff
and difficult to combine. Whisk
about 1-1/2 cups chocolate mixture
into egg white mixture. Stir egg
white mixture back into chocolate
mixture and continue vigorously
stirring or whisking until
ingredients are evenly incorporated
but not overmixed. Immediately turn
out batter into prepared pan,
spreading to edges. Shake pan to
even surface.

Bake cake for 15 minutes. Lower
heat to 325 degrees F. and continue
baking, 40 to 50 minutes longer, or
until the center springs back when
lightly tapped and a toothpick
inserted in the thickest part comes
out clean but moist.

Transfer pan to wire rack and let
stand until completely cooled, at
least 1-1/2 hours. Cake will sink
slightly. Run a knife around edges
to loosen. Release sides of
springform pan. Carefully invert
cake onto center of serving plate.
Loosen and remove pan bottom.
Carefully peel off wax paper. Brush
any loose crumbs from surface.
Garnish by sifting powdered sugar
over surface. Alternatively, lay a
paper doily over cake surface and
sift sugar over top to create a
design. Carefully lift off doily
and excess sugar. Wipe away any
powdered sugar from rim of plate.
Cake may be stored, airtight and
refrigerated, for up to 5 or 6 days,
or in the freezer for up to 2 weeks
(trust me, it won¹t LAST that
long!).

Serve at room temperature or cool,
cut into wedges. Add dollops of
Amaretto-flavored whipped cream to
servings, if desired

 
Desserts Without Chocolate

Fabulous Desserts without Chocolate...


Apple Raisin Spice Cake
recipe submitted by Liz LA
from Routh Street Cafe, Dallas,
Food & Wine, August 1992
Liz says ŒThis is a very homey cake.
It has been published 3 places - once in
Food and Wine as one of the 10 best
recipes of the year. In James Beard
Celebration Cookbook and in the LA Times.
They make their own ice cream - I bought
mine as I don't have an ice-cream maker¹

Serves 12

Don't overdo with caramel sauce
Serve with Schramsberg Cremant from Napa or
Veuve Clicquot Demi-Sec

Will keep for 3 days if well-wrapped

3/4 cup pecan halves (2 1/2 ounces)
3/4 cup raisins
1/4 cup bourbon
1 cup cake flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon mace
2 cups sugar
1 cup vegetable oil
2 eggs
2 large unpeeled Granny Smith apples,
cut in 1/3 inch dice (3 1/2 cups)
Caramel Sauce and Pecan Ice Cream

Preheat the oven to 400 degrees F. Spread
the pecans on a baking sheet and toast in
the middle of the oven for about 5
minutes, until fragrant and golden brown.
Chop coarsely and set aside. Reduce the
oven temp. to 325 degrees F.

In a small bowl, combine the raisins and
bourbon and set aside to macerate for 30
minutes.

Butter and flour a 10 by 3 inch springform
pan. In a medium bowl, sift together the
cake flour, all-purpose flour, baking
soda, salt, nutmeg, cinnamon, cloves and
mace. Set aside.

In a large bowl, using an electric mixer,
beat the sugar and vegetable oil at medium
speed for 5 minutes. Add the eggs 1 at a
time, beating well after each addition.
Add the dry ingredients all at once and
stir with a wooden spoon until thoroughly
incorporated; the batter will be very
thick.

Drain the raisins. Using a spatula, stir
them into the batter along with the apples
and toasted pecans until well distributed.
scrape the batter into the prepared pan
and bake for 1 to 1 1/2 hours or until a
knife inserted in the center comes out
dry. Transfer the pan to a rack to cool
slightly; then turn the cake out of the
pan and let cool completely.

Drizzle the cake with the Caramel Sauce
and serve with Pecan Ice Cream.

Makes 10 to 12 servings.

1,027 calories
55 grams fat

Caramel Sauce
Makes 2 Cups

1 cup heavy cream
1 cup dark brown sugar
1/3 cup granulated sugar
1/4 cup pure maple syrup
1/4 cup light corn syrup

In a heavy medium saucepan, stir together
all the ingredients until thoroughly
combined. Cook over high heat until the
mixture reaches 210 on a candy
thermometer. Set aside to cool for 20
minutes.

The sauce can be made up to 3 days ahead;
transfer to an airtight container and
refrigerate. Reheat over warm water or in
a microwave.



Apple-Cranberry Galette with
Shortbread Crust
recipe from Sheryl Sawin
(see also Sheryl¹s Cornmeal Biscotti and
Pumpkin Tiramisu)

Shortbread Crust:

10 Tbs. butter, at room temperature
3/4 cups sugar
2 tsp grated lemon zest
1 cup all purpose flour
1 cup cake flour

Cream butter and sugar and zest at medium
speed. Fluff for 8-10 minutes to increase
volume of butter. Mix flours together and
then measure out 1 and 1/2 cups and fold
into butter mixture.

Grease a 9 inch springform pan and spread
dough on bottom and 1/2 way up sides.
Chill for one hour. Preheat oven to 325.
Prick dough with fork and bake for 20
minutes, until a pale gold. Cool.

Fruit Filling:

5 tart, firm apples: such as granny smith
or stayman
2 cups fresh cranberries
1 cup walnuts
1 cup sugar
cinnamon, nutmeg, ginger
juice of two lemons

Creme fraiche, sweetened with powdered
sugar; or whipped cream.

Peel apples, core and slice into thin
rounds (or half moons). Mix 1/2 cup
of the sugar with spices. Arrange apples
in a circle on outside rim of crust,
overlapping as you place them around.
Make another circle inside that one,
overlapping apples again as you go around.
Leave a small circle of dough exposed in
the center of the pan. (If you have extra
apples, just place them on top of existing
ones in the circle). Sprinkle apples
with cinnamon-sugar mixture, and drizzle
1/2 the lemon juice over them.

Coarsely chop cranberries, walnuts and
sugar in a food processor (on pulse).
Toss this mixture with remaining lemon
juice. Fill center of the crust with
cranberry mixture, and let some of it
cover the inside circle of apples.

Preheat oven to 350 degrees F. and bake
for 45-60 minutes, or until cranberries
are bubbly and apples seem cooked, but not
mushy.

Serve warm or room temperature with creme
fraiche or whipped cream (or ice cream,
for that matter).

Serves eight.



Crema Amaretto (Amaretto Cream Pudding)
Recipe from Denise Perkins
Denise says:
ŒThis is from Southern Italy, Sicily to be
exact¹

Serves 6 to 8


4 lg egg yolks
1/2 c sugar
4 c plus 2 Tbs cold milk
1/2 c flour
1 tsp vanilla
2 Tbs butter
3 tsp Amaretto liqueur
3/4 c chopped Amaretto cookies
1 c grated semisweet chocolate
1/2 c sliced almonds


In a sauce plan place egg yolks and sugar
mix well with a wire whisk. Add 2 Tbs of
milk whisk until smooth. Sift in flour a
little at a time continuing to whisk. Add
the remaining milk and whisk to blend.

Cook the above mixture over mid low heat
until it starts to thicken..whisking
constantly. Add chocolate continue to
whisk until it starts to boil. Whisk for
one minute while boiling, make sure it
doesn't start to burn. Remove from heat.

Add vanilla, butter and liqueur blending
carefully with rubber spatula. Cool for
five minutes covered with buttered wax
paper.

Blend in cookies and pour the mixture into
individual serving dishes, or large
decorative serving dish. Cover with
buttered wax paper. Chill for 4-6 hours.

Just before serving sprinkle with almonds.



Creme Courvoisier
recipe submitted by Liz LA
Liz says:
ŒThis is from one of Maida Heatter's
books. It is so good that I often take it
with me to one of our favorite Italian
restaurants as a present and thank you. The
chef loves it.¹

Creme Courvoisier

3/4 cup water
1 cup sugar
8 egg yolks
1/3 cup Courvoisier
1 cup heavy cream

In a small saucepan (5- to 6-cup size)
over high heat, stir the water and sugar
to dissolve. Boil without stirring for 5
minutes. Meanwhile, in large bowl of
electric mixer at high speed beat the
yolks. Very gradually, still beating at
high speed, add the hot syrup. Continue
to beat until thick and completely
cool. Gradually fold in the Courvoisier.

In a chilled bowl with chilled beaters,
whip the cream only until it holds a soft
shape, not stiff. Lightly fold about half
of the egg yolk mixture into the cream and
then fold the cream into the remaining egg
yolk mixture.

Pour into an icebox container or, if you
wish, leave it in the bowl. Or pour into
brandy snifters. Cover and freeze until
firm (8 hours or more).

NOTE: If you wish, you may make almost
any substitution for the Cognac-rum,
kirsch, Cointreau, bourbon, etc.



Espresso Milk Shake w/2 variations
recipe provided by Ruth Smith
original recipe from the Mark Peel
and Nancy Silverton at Home cookbook

1/2 cup full strength espresso,
chilled
2 tablespoons light corn syrup
1/2 cup heavy cream, chilled
1 pint vanilla ice cream, slightly
softened

In a blender on low speed blend
together the espresso, corn syrup,
and heavy cream. Spoon half of the
ice cream into the blender and beat
on high speed until incorporated.
Add the remaining ice cream and
continue running the machine until
the mixture is completely emulsified
and very smooth. Pour into 2 tall
glasses and serve.

Serves 2 (if you¹re honest)

Randy¹s variation: in place of 1
1/2 tablespoons of the espresso,
substitute Kahlua

Ruth¹s variation: in place of the
espresso, substitute strongly brewed
hazelnut coffee and Frangelico, a
hazelnut liqueur, to equal 1/2 cup
liquid. Before serving, sprinkle
chopped toasted hazelnuts on the top
of the shake.

Enjoy!



Fichi secchi in Vino (Figs in Wine)
Fichi secchi in Vino (Figs in Wine)
Recipe from Denise Perkins
Denise says:
Œfresh figs are best but dried work
well¹

Serve 4

1 tsp butter
12 large figs (1-1/2 lbs)
1/3 c chopped walnuts
1 c dry red wine
1/4 c honey
1 Tbl grated orange zest

Preheat oven to 350F. lightly grease 6 in
deep casserole dish with butter.

Open each fig at the stem to form a small
hole. Stuff walnuts into each fig. Place
in casserole dish filled side up single
layer.

In a small pot, heat the wine and honey,
stirring until honey dissolves. Pour the
mixture over the figs. Sprinkle on the
zest. cover the casserole with a lid of
foil, and bake for 30 minutes.

Let the figs cool to room temperature in
the casserole.

To serve, place 3 figs in each plate and
pour some of the wine sauce over them.



Krishnapriya's Indian Dessert
from Jennifer Davis
Jennifer says:
ŒI'm sure this dish has an official name,
but I don't know it. My friend Krishna
taught me how to make it one night as part
of an attempt to teach me Indian cooking.¹

1 lb. ricotta cheese
1 c. light cream
1/4 c. sugar
1/2 t. ground cardamom

Preheat oven to 325 degrees F. Mix all
ingredients together and pour into a
lightly greased 8 in. square pan. Bake
for about an hour (sorry I've never timed
it exactly so this may be a little off) or
until most of the liquid has been cooked
out and the dessert slips only slightly or
not at all when you shake the pan gently.
Serve at room temperature or slightly
chilled.



Lemon Hazelnut Cheesecake
recipe from Sarah Gilbert
Sarah says:
ŒThis is my most popular cheesecake...
light and creamy, and the tastes work well
together.'

Ingredients:

Crust:
2 graham crackers, crushed
3/4 c finely chopped hazelnuts
2 tsp grated lemon peel
2 tbsp butter, melted
1 tbsp bourbon

Filling:
16 oz light cream cheese (Neufchatel),
room temperature
1/2 c sugar
1/2 c sour cream (non-fat works well)
2 tbsp grated lemon peel
1/4 c Frangelico
2 tbsp freshly squeezed lemon juice
2 eggs

Topping:
1/2 c whipping cream
2 tbsp sugar
1 tbsp Frangelico
1 tsp vanilla
whole hazelnuts for garnish

Procedure:

Mix crust ingredients until moistened;
press onto the bottom of an 8" springform
pan. Cook in 350 degree F. oven for about
10 minutes. Remove and set aside.
Meanwhile, mix cream cheese and sugar
until smooth. Add lemon peel and juice,
Frangelico and sour cream; mix well. Add
eggs one at a time, beating well after
each addition. Pour over crust and bake
at 350 degree F. for 45-50 minutes, until
set. Cool and refrigerate overnight.

Just before serving, whip cream until
stiff peaks form. Add sugar, vanilla and
Frangelico. Spread over cheesecake and
decorate with whole hazelnuts and/or
lemon peel.



Lisa's Favorite Bread Pudding with Whiskey Sauce
Lisa Lane¹s Favorite Bread Pudding with
Whiskey Sauce
Lisa says:
ŒThe following recipe is mine. It's my
favorite bread pudding with whiskey
sauce.¹

1/3 loaf French Bread or Brioche cut
into small cubes (about 2 and 1/2 cups)
1/4 cup raisins
2 Tbs. butter or margarine
2 egg yolks
1/2 cup sugar
1-1/4 cups milk
1 tsp. vanilla
1/4 tsp. cream of tartar

Preheat oven to 350 F.

Butter a 1 and 1/2 qt. baking dish.
Moisten bread cubes with a small amount of
water and squeeze dry. Beat egg yolks with
the sugar. Add the vanilla, softened
butter, cream of tartar. Mix well. Add
the raisins. Slowly beat in the milk, a
little at a time. Mix with the bread
crumbs and pour into the baking dish.
Bake for 45 minutes or until slightly set.

Serve warm with the following whiskey
sauce.

Slightly beat three egg yolks in a
saucepan and add:

1 cup sugar
1 tsp. vanilla
1-1/2 cups milk

Blend well. Cook over low heat until
warm.

Mix 1 Tbs. cornstarch with 1/4 cup water.
Add to the milk mixture. Cook until
mixture is thickened, stirring constantly.
Remove from heat and stir in 1 and 1/2 oz.
whiskey and 1/2 cup chopped pecans.

While warm, pour over the bread pudding
and serve.




Panamian Sopa Boracha
recipe from Mary Campbell
Mary says:
ŒThe cake is served at special occasions in
Panama¹ (Ruth says: honorable mention should
go to Mary¹s husband, Terry, who¹s a Œpro¹ at
eating this dessert, right Terry?)

Sopa Boracha

6 c. sugar
2 c. dark rum
2 cinnamon sticks
2 c. Muscatel wine or dry sherry
6 c. water
1 lb. pitted prunes
2 slices of lemon
1 lb. seedless raisins
1 Viscocho (recipe listed below)
silver candy balls

Combine wine, rum, prunes and raisins in a
glass bowl. Cover and leave out over
night (note: do this step the same
night/day that the viscocho is made).

Make a syrup with lemon, cinnamon, sugar
and water. Heat to a boil. Continue to
boil until a light syrup consistency is
achieved. Take off heat. Add well
drained raisins and prunes. Coat well,
gradually add alcohol to syrup (you may
not use all of the alcohol) until desired
flavor.

Cut Viscocho (cake) into cubes and place
in a glass serving container. Add strained
syrup to cake. Top with raisins and
prunes. Cover and refrigerate over night.
Serve at room temperature and sprinkle
with silver balls.


Viscocho

6 eggs, separated
2 c. sugar
2 c. flour
2 tsp. baking powder
juice of 1 lemon
12 tsp. warmed milk

Beat egg white to form peaks. Gradually
add sugar, then beat in 1 yolk at a time.
Combine flour and baking powder and add to
egg mixture. Gradually add lemon juice
and warmed milk. Mix well. Pour into
a 9 x 12 cake pan which has been greased
and floured. Bake at 375 degrees for 1
hour or until pick comes out clear. Let
cool and refrigerate until the next day.



Pumpkin Tiramisu
recipe from Sheryl Sawin
Here is a recipe that I developed last year
around the holidays... (see also Sheryl¹s
Cornmeal Biscotti and her Apple Cranberry
Galette)

*Double recipe to use in large trifle bowl

1 pkg authentic Italian ladyfingers
(they're hard, not soft)
8 oz mascarpone
1/2 cup pumpkin puree
1 tsp cinnamon
1 tsp ginger
1/2 tsp freshly ground nutmeg
1 1/2 cups powdered sugar (or to taste)
1 tsp pure vanilla extract-- or orange
extract
2 1/2 cups heavy cream, whipped and
chilled
1/8 cup either: Frangelico liqueur or rum
or orange juice for non-alcoholic
alternative
crystallized ginger

Arrange ladyfingers on the bottom of a 9x9
pan. Pour liqueur over ladyfingers.

Mix mascarpone with the pumpkin, spices,
sugar and extract. Fold in 1-1/2 cup of
the whipped cream. Pour mixture over lady
fingers. (If using large trifle bowl, you
can layer the ladyfingers and cream
mixture: just make sure you sprinkle lady
fingers with liquid--oj or liqueur--
before covering with cream mixture).
Gently spread remaining whipped cream on
top of mixture. Sprinkle decoratively
with additional cinnamon and crystallized
ginger. Cover and chill at least two
hours or overnight.

Serves eight generously.

 
Menu for a Week

Menu for a Week

SUNDAY
Breakfast: Oatmeal Mush
Codfish Balls
Saratoga Potatoes
Waffles w/ maple syrup
Coffee

Dinner: Roast Beef w/Yorkshire
Pudding
Potatoes, Celery, Canned
Vegetables, and Pickles
Blac-Mange
Apple Pie
Coffee

Supper: Thin Bread and Butter
Cold Baked Beans
Sauce
Cake
Tea


MONDAY
Breakfast: Cracked Wheat and Milk
Ragout of Cold roast Beef
Baked Eggs
Baked Potatoes
Coffee or Chocolate

Dinner: Boiled Dinner
Suet Pudding

Supper: Mush and Milk
Buttered Toast
Cheese
Sauce
Cake
Tea


TUESDAY
Breakfast: Fried Mush
Maple Syrup
Corned Beef Hash
Hot Rolls
Coffee

Dinner: Roast Pork
Fried Apples
Boiled Potatoes
Tomatoes
Lemon Pie

Supper: Potato Salad
Cold Roast Pork
Milk Toast
Jelly Cake
Jam
Tea

WEDNESDAY
Breakfast: Oatmeal Mush
Codfish Stew
Baked Potatoes
Muffins
Coffee or Chocolate

Dinner: Boiled Mutton
Boiled Rice
Mashed Potatoes
Turnips
Baked Indian Pudding
(Leave enough Potatoes for
Breakfast)

Supper: Cold Mutton, garnished with
Lemon
Russian Salad
Hot Biscuit
Lemon Butter
Gingerbread
Tea

THURSDAY
Breakfast: Rice Croquettes
Broiled Beefsteak
Lyonnaise Potatoes
Laplanders
Coffee or Chocolate

Dinner: Calves' Liver Larded
Potatoes
Cole Slaw
Corn
Mince Pie
Cheese

Supper: Chipped Beef
Sweet Pickels
Buttered Toast
Preserves and Cake
Tea

FRIDAY
Breakfast: Hominy
Egg Omlet
Saratoga Potatoes
Graham Gems
Doughnuts
Coffee or Chocolate

Dinner: Fish Baked, Boiled, or Fried
Potatoes
Cauliflower
Tomatoes
Rice Pudding

Supper: Sardines with slices of Lemon
Banana or other Fritters
Bread and Butter
Floating Island
Sponge Cake
Tea

SATURDAY
Breakfast: Macaroni
Mutton Chops
Potatoes a la creme
Griddle Cakes
Coffee or Chocolate

Dinner: Oysters or Fowls
Seasonable Vegetables
Berry Pie

Supper: Boston Baked Beans and
Brown Bread
Lettuce
Welsh Rarebit
Cranberry Sauce
Cake
Tea

 
Cakes

Cakes

For superior kinds of cake, the best of
everything must be used, the flour
sifted, the sugar pounded or rolled fine
and sifted also, and the butter have the
salt washed from it in cold water and be
pressed dry. -Home Studies 1856

Graham Cake
from Mrs. Owen's Cook Book, 1884

If any reader of this book
Would like a Graham cake,
I give you here a recipe
Which I quite often make.

First take one cup of sugar white,
And butter one-half cup,
Together mix, then add an egg,
And lightly beat it up.

Then take one cup of pure sweet milk,
And well disolve therein
A teaspoon full of soda so
Its trace cannot be seen.

Then scatter in a little salt,
And flavor it with spice,
A little nutmeg, if you please,
Or lemon peel is nice.

And then of flour you may put in
Three even teaccups full,
And when you've stirred it well
around,
Then quickly pour the whole

Into your buttered pan, my dear,
Which ready stands the while,
Then, if you give it a good bake,
'Twill be so nice you'll smile. -
Mrs.J.B. Bryan

Watermelon Cake
from Mrs. Owen's Cook Book, 1884

WHITE PART -
2 cups pulverized sugar
2/3 cup butter
2/3 cup sweet milk
3 cups flour
Whites of 5 eggs
2+1/2 teaspoons baking powder

RED PART -
1/3 cup butter
1 cup red sugar sand
1/3 cup milk
2 cups flour
5 yolks of eggs
1/2 pound raisins - whole
1 tablespoon baking powder

Put the red batter in the center of the
pan, and the white around the outside.

*Note: no baking directions are attached
to this paragraph, but two
paragraphs before, the white pound cake
recipe says "bake 1 hour in
"moderate" oven."
Soft Molasses Gingerbread
1845

1/4 cup fat
1 cup molasses
1 tbsp vinegar
1 egg
1 tsp soda
1/2 tsp salt
1 tbsp ginger
1 cup sour milk
2 cups flour

Melt the fat and add the molasses,
vinegar and beaten egg. Mix and sift the
dry ingredients and add alternately with
the milk. Pour into a greased pan
and bake 25 minutes in a moderate
oven. Batter should be just thin enough
so that the track left by the spoon in
stirring disappears at once.

Marble Cake

Adapted from: Miss WinslowÕs
Domestic Receipt Book for 1865, in: A
Sampler of Recipes 1796 to 1908

For the white cake:
1/2 c. butter
1 1/2 c. sugar
2 1/2 c. flour
1/4 c. milk
1/4 t. baking soda
4 egg whites
2 T. lemon juice

Cream butter and sugar together, adding
the milk, lemon juice, and egg whites,
beating thoroughly. Add the flour and
baking soda last, beating well into the
mixture. Set aside.

For the dark cake:
1/2 c. butter
1 c. brown sugar
1/2 c. molasses
1/2 c. sour milk
1/2 t. baking soda
2 c. flour
4 egg yolks, and one whole egg
1 t. each cinnamon, cloves, ginger,
nutmeg, allspice

Cream the butter, brown sugar and
molasses together, adding the sour milk,
spices and egg yolks, beating hard. Add
the whole egg and continue to beat.
Add the flour and baking soda.

To assemble: Alternate spoonfuls of
light and dark batter in the bottom of
alightly greased tube pan. Form the next
layer by spooning dark batter on top of
light and vice versa, until you have
used all the batter. Bake at 350 for 1
hour.

Lady Baltimore Cake
(this was in a beginning cook's book!)

6 eggs
pinch of cream of tartar
pinch of salt
sugar
flour
1 tsp baking-powder
2 cups milk
2 oz grated chocolate (about 10 tbsp)
4 oz granulated sugar (about 8 tbsp)
4 oz almond paste (about 8 tbsp)
4 egg yolks
1/4 lob shredded citron
1/2 cup pecan nut-meats
soft boiled frosting flavored with vanilla
(below)

This cake is made in four parts: cake,
chocolate cream filling, nut cream
and frosting.

For the cake: weigh five eggs and take
their weight in sugar (about 1-1/4
cup), weigh three eggs and take their
weight in flour (about 1-1/2 cups).
Separate whites from yolks of six eggs,
add cream of tartar and salt to the
whites and beat until very stiff and dry.
Beat the yolks as dry as possible
and add to them the sugar, then fold in
the whites quickly. Sift the flour
three times, with the baking powder and
whip into the mixture. Bake about
three-quarters of an hour in an oven
that slowly rises in temperature,
keeping a piece of paper over the top of
the pan. When cold, cut into three
layers, with a sharp knife.

For the chocolate cream: heat one cup of
milk in a double boiler with two
ounces of sugar and two ounces of
almond paste, add the chocolate, melted,
and the beaten yolks of two eggs. Set
aside to cool.

For the nut cream: heat one cup of milk
in the double boiler with two
ounces of sugar and two ounces of
almond paste. Add the shredded citron
and
the pecan meats ground in a vegetable
grinder, and thicken with two egg
yolks.

For the boiled frosting:

Boil to a thread stage on medium heat:
2 cups sugar
1 cup water
2 tbsp white Karo Syrup

Beat until frothy: 3 egg whites and 1/8
tsp salt.
Add the syrup in a thin stream while
beating constantly. When whipped and
thickening, add a few drops of lemon
juice and 1 tsp good vanilla. Cool
before frosting cake

When all creams are cool enough,
spread the layers, using the nut filling
for the bottom layer, the chocolate for
the second and the boiled frosting
for the top and sides of the cake.

 
Pies

Pies
A marble table for making paste soon
defrays its cost by what it saves in the
expense of obtaining pastry from the
confectionerÕs. Paste that is tough and
heavy is unfit to be eaten; and without a
marble table or some extraordinary
conveniences for coolness, it is difficult
to make it light in warm weather. -The
House Book, 1840

Good Common Paste
adapted from: Buckeye Cookery and
Practical Housekeeping, c. 1880, in: A
Sampler of Recipes 1796 to 1908

1 1/3 c. *cold* lard and/or butter
3 c. flour
1 t. salt
8 T. ice water

Measure your flour into a bowl, adding
shortening by cutting it into chunks and
mixing with the flour. Work the
shortening into the flour with a fork or
pastry cutter until it resembles coarse
cornmeal. Add the ice water, 1 T. at a
time, just until the dough holds
together. Chill 1/2 hour.


Orange Pie
adapted from: Housekeeping in the Salt
River Valley, c. 1880, in: A Sampler of
Recipes 1796 to 1908

3/4 c. sugar
3 T. butter
3 eggs, beaten
8 T. fresh orange juice
1 1/2 T. grated orange zest
1 1/2 T. lemon juice
1 1/2 t. grated lemon zest
pinch of nutmeg
unbaked bottom crust of puff or
common paste
2 egg whites
3 T. sugar

Cream together butter and 3/4 c. sugar.
Add the beaten eggs. Add the orange
juice, rind, lemon juice, rind, and the
nutmeg. Beat until smooth (use a
whisk). Pour into unbaked pie shell and
bake at 400 for 35 to 40 minutes or until
the center is firmly set. Remove and set
aside to cool. Reduce oven to 350.
Whip the egg whites to soft peaks. Add
the 3 T. sugar, slowly, while continuing
to beat until stiff peaks form. Spread
over the warm pie and return to the
oven for 15 minutes or until meringue
is light brown. Serve at room
temperature.

Sorghum Molasses Pie
1845

2 cupfuls molasses
1 cupful cut sugar
3 eggs
1 tbsp melted butter
1 lemon for juice
1/2 tsp nutmeg
paste shell

Combine all ingredients into bowl and
beat. Pour into paste shell and bake.

 
Puddings and Ice Cream

Puddings and Ice Cream
Spanish Cream
Kitchen Secrets, pub. 1892

1 quart milk
1/2 box gelatin
2-3 cups sugar
3 eggs
flavoring

Let the gelatin and milk heat in a double
boiler until the former is
dissolved. Stir briskly the yolks of the
eggs and the sugar beaten light
together. Let steam for 2 or 3 minutes.
Just before removing from the fire,
stir in the well beaten whites of the eggs.
Add flavoring when partly
cooled., Turn into a wet mould. Serve
cold with cream.

Vanilla Ice Cream

adapted from a Shaker manuscript
cookbook, c. 1860, in: A Sampler of
Recipes 1796 to 1908

1 vanilla bean, split lengthwise
1/4 c. hot milk
2 T. arrowroot or cornstarch
1/4 c. cold milk
2 c. cream
2 c. milk
1 c. sugar

Steep the vanilla bean in the hot milk
for 20 minutes. Scrape the seeds into
the milk and discard the husk. Mix the
arrowroot with the cold milk until
smooth and set aside. heat the cream
and 2 c. milk to a simmer, stirring
constantly, and add the vanilla and
arrowroot mixtures. Allow to thicken
while continuong to stir. After mixture
thickens slightly, remove from heat, add
the sugar, and stir until dissolved. Cool
to room temperature. Chill. Freeze in
ice cream freezer.


A marble table for making paste soon
defrays its cost by what it saves in the
expense of obtaining pastry from the
confectionerÕs. Paste that is tough and
heavy is unfit to be eaten; and without a
marble table or some extraordinary
conveniences for coolness, it is difficult
to make it light in warm weather. -The
House Book, 1840

 
Invalid Cookery

Invalid Cookery

from Mrs. Owens' Cook Book - 1886

Let the kitchen utensils used for
preparin dishes for invalids be
scrupulously clean. If this is neglected, a
disagreeable flavor may be
imparted, which will disgust the patient,
and lead to a refusal to take any
nourishment whatever. Never cook a
large quantity of any one thing. A
variety is necessary to tempt the
appetite. I knew of one case in which
some soup was carried to the bedside of
a sick lady in a two-quart
tin-basin. The lady was fastidious, and,
of course, that meal was spoiled.
Gruel served in a glass is more appetiing
than if served in a cup or
basin.
Always have some dainty dish in
readiness. If a patient is required to
wait for food, he loses the desire to eat.
Have a clean napkin spread on a tray,
and let the service be as bright
as possible. If a patient cannot eat what
is offered, do not leave it by
him in hopes that he may eat it, but take
it right away and after a while
bring it again; or, perhaps, make some
little change in the arrangement of
it.
Do not serve beef tea or broth with any
fat on the top. After either is
made, let is cool, when the fat may be
removed entirely.
Be very particular about the quality of
the food placed before an
invalid. Milk or soup that is beginning
to sour, a stale egg, or underdone
vegetables, should never be brought
into a sick room.
Do not spill the contents of the cup
into the saucer. When I have been
weak and sick, I have had my breakfast
entirely spoiled by a cup of coffee
brought to me partly spilled into the
saucer.
Provide plenty of clean napkins and
towels for use. These are necessary
to protect both the bedding and the
clothing of the patient.

APPLE WATER
Roast 4 nice, smooth, tart apples
carefully, preserving all the juice. Put
them into a pitcher and pour on a quart
of boiling water. Let cool, and it
is a refreshing drink for an invalid. May
be sweetened or flavored if
liked.

REFRESHING DRINK FOR INVALIDS
One pound ground flax-seed and 2
lemons, boiled together in 4 quarts
water.
Sweeten to taste after it cools. Especially
good for persons with weak
lungs.

MILK PUNCH
One cup milk sweetened, 2 tablespoons
brandy stirred in. Give it with ice.
Grate nutmeg over the top.

CHICKEN JELLY
Cut a large chicken into very small
pieces, break the bones, put into a
stone jar, water-tight; set the jar into a
kettle of boiling water and boil
3 hours; strain off the liquid and put ina
cold place. Season with loaf
sugar, salt, pepper, mace, and lemon-
juice.

FOR WEAK STOMACHS
Take corn and roast it the same as coffee.
Grind it in a coffee-mill and
make into a mush, gruel, or thin cakes
-baked- and give either warm or cold
with whatever seasoning the stomach
will bear. Boiled in milk, it is
excellent for summer complaints.

REFRESHING WASH FOR SICK-
ROOM
Two ounces each of lavender, mint,
rosemary, rue, sage, and wormwood.
Put into a vessel and pour over it 3 or 4
quarts good vinegar. Cover closely,
and keep in a warm place 4 days. Then
strain, and add 1 ounce powdered
camphor gum. Bottle, and cork tightly.
Get nurses and others employed about
a sick-room to use it as a wash. Good in
infectious diseases.

BEST REMEDY FOR A CUT OR BRUISE
Immerse the part in as hot water as can
be borne until the pain and
inflammation are relieved. Even in
cases where amputation seems
necessary
from the terribly lacerated condition of a
cut or bruised hand, it may be
saved by keeping it in a basin of hot
water for a few hours. Keep the
water hot, and do not give up until the
inflammation has subsided.

WEAK EYES
If the eyes are weak, and it is
troublesome to thread a needle, it may
be
helped by holding the needle over
something white and then threading it.

EXCELLENT REMEDY FOR A COLD
Juice of 2 lemons in a glass of hot water,
sweetened, and soda sufficient
to cause a fermentation. Drink
immediately after stirring in the soda
and
take it before retiring.

BLACKBERRY CORDIAL
To 1 quart blackberry juice add 1 pound
white sugar, 1 tablespoon each of
cloves, allspice, cinnamon, and nutmet.
Boil all together 15 minutes.
Bottle while hot, cork and seal. Put up
in small bottles so that
fermentation will not set in while
using.

 
Ketchups and Pickles

A Collection of 19th Century Reciepts

Ketchups and Pickles
Hodge Podge
Mrs. T.F... Quinby, Club Women's Cook
Book pub. 1860

Chop equal parts 1/2 peck each of sweet
white cabbage, green tomatoes,
green cucumbers and celery, 3 large
green peppers, very fine. Mix all
together, salt heavily, let stand 4 hours
or over night. To every 3 quarts
of this, add 1 quart of chopped onions.
Prepare onions thus: chop fine,
salt heavily, pour boiling water over
them, let stand till cool, squeeze
out and add to the above. Drain and
pack all together in a stone jar
(crock) Pour cold vinegar over to cover.
Let stand 24 hours, squeeze out
with hand until dry and take enough
fresh vinegar to cover pickles, 2 oz.
celery seed, 2 oz. mustard seed, 1 oz
whole cloves, 1 oz whole allspice.
When vinegar boils, add pickle and boil
not over 15 minutes, slowly. Pack
in jars and tie up.

Mushroom Ketchup
from Mrs. BeetonÕs Book of Household
Management, 1861

Note.-- This flavouring ingredient, if
genuine and well prepared, is one of the
most useful store sauces to the
experienced cook, and no trouble should
be spared in its preparation.
Ingredients.--To each peck of
mushrooms use 1/2 lb. of salt; to each
quart of mushroom-liquor 1/4 oz.
cayenne, 1/2 oz. of allspice, 1/2 oz. of
ginger, 2 blades of pounded mace.
Mode.-- Choose full-grown mushroom-
flaps, and take care they are perfectly
fresh-gathered when the weather is
tolerably dry; for, if they are picked
during very heavy rain, the ketchup
from which they are made is liable to get
musty, and will not keep long. Put a
layer of them in a deep pan, sprinkle salt
over them, and then another layer of
mushrooms, and so on alternately. Let
them remain a few hours, then break
them up with the hand; put them in a
nice place to cool for 3 days, occasionally
stirring and mashing them well, to
extract from them as much juice as
possible. Now measure the quantity of
liquor without straining, and to each
quart allow the above proportion of
spices, &c. Put all into a stone jar, cover
it up very closely, put it in a saucepan of
boiling water, set it over the fire, and let
it boil for 3 hours. Have ready a nice
clean stewpan; turn into it the contents
of the jar, and let the whole simmer
very gently for 1/2 hour; pour it into a
jug, where it should stand in a cool
place till the next day; then pour it off
into another jug, and strain it into very
dry clean bottles, and do not squeeze the
mushrooms. To each pint of ketchup
add a few drops brandy. Be careful not
to shake the contents, but leave all the
sediment behind in the jug; cork well,
and either seal or rosin the cork, so as
perfectly to exclude the air. When a
very clear bright ketchup is wanted, the
liquor must be strained through a very
fine hair-sieve, or flannel bag, after it
has been very gently poured off; if the
operation is not successful, it must be
repeated until you have quite a clear
liquor. It should be examined
occasionally, and if it is spoiling, should
be reboiled with a few peppercorns.

Walnut Ketchup
from Mrs. BeetonÕs Book of Household
Management, 1861

Ingredients.-- 100 walnuts, i handful of
salt, 1 quart of vinegar, 1/4 oz. of mace,
1/4 oz. of nutmeg, 1/4 oz of cloves, 1/4
oz. of ginger, 1/4 oz. of whole black
pepper, a small piece of horseradish, 20
shalots, 1/4 lb. of anchovies, 1 pint of
port wine.
Mode.-- Procure the walnuts at the time
when you can run a pin through them,
slightly bruise, and put them into a jar
with the salt and vinegar, let them stand
8 days, stirring every day; then drain the
liquor from them and boil it, with the
above ingredients, for about 1/2 hour. It
may be strained or not, as preferred, and,
if required, a little more vinegar or wine
can be added, according to taste. When
bottled well, seal the corks.

Tomato Sauce for Keeping (a.k.a.
tomato ketchup)
from Mrs. BeetonÕs Book of Household
Management, 1861

Ingredients.-- To every quart of tomato
pulp allow 1 pint of cayenne vinegar
(made by mixing 1 pint vinegar with 1/2
pint strong spirits and 1/2 oz. cayenne),
3/4 oz. of shallots, 3/4 oz. garlic, peeled
and cut into slices; salt to taste. To every
six quarts of liquor, 1 pint of soy, 1 pint
of anchovy sauce (Bone anchovies and
pound into paste with butter - 1 oz. for
every 4 anchovies. Simmer 3 minutes
in melted butter and cayenne - 1/2 pint
butter and cayenne to taste for ever 4
anchovies. add a squeeze of lemon
juice).
Mode.--Gather the tomatoes quite ripe;
bake them in a slow oven till tender;
rub them through a sieve, and to every
quart of pulp add cayenne vinegar,
shalots, garlic and salt in the above
proportion; boil the whole together till
the garlic and shalots are quite soft; then
rub it through a sieve, put it again into a
saucepan, and, to every six quarts of the
liquor, add 1 pint of soy and the same
quantity of anchovy sauce, and boil
together for about 20 minutes; bottle off
for use, and carefully seal or rosin the
corks. This will keep good for 2 or 3
years, but will be fit for use in a week. A
useful and less expensive sauce may be
made by omitting the anchovy and soy.

 
Miscellaneous Receipts

Miscellaneous Receipts

Scrapple
Cathy Z's Great-Grandmother's receet

2 pounds beef, cut up and no gristle
1 pound pork, same
Cover with water (about 1 quart) and
cook until tender. Grind the meat but
keep the juice separate. Put meat back
into juice and add oatmeal to make
thick (about 3 cups old fashioned oat
meal) Add some cinnamon, some
allspice, some cloves, some salt and
some pepper. Add two onions cut fine
and some sage. Put into pans and let sit
for fourteen days. slice and fry
up.

Country Pork Sausage
1860

6 pounds lean pork, 3 pounds fat pork, 3
tbsp salt, 2 tbsp black pepper,
1/4 tsp red pepper, 4 tbsp sifted sage. Put
the pork through the meat
grinder and add the seasoning. Mix and
grind again so the meat may be nice
and fine. Savory, mace, cloves and
nutmeg may be added if desired.


Penny Gems
Opal S. Fay 1860

Soak 1 cake yeast and foam in 1/2 cup
warm water until soft. Add 2 cups hot
water, 2 tbsp lard, 2 eggs beaten, 1/2 cup
sugar, 1 tbsp salt. As much
flour as can be stirred in, let it set in a
warm place 18 hours, then make
into biscuits and let rise 2 hours. Bake in
gem pans in a very hot oven.


Syllabub
from Mrs. Owen's Cook Book, 1884

Put 1 pint cream in a custard-kettle. Stir
it one way gently until it
thickens, and add, while stirring, 4
tablespoons powdered sugar, juice of 2
lemons, grated rind of 1 lemon, and the
stiffly-beaten whites of 2 eggs.
Serve in glasses, and leave some of the
syllabub to whisk into froth for
tops of glasses.

 
Household Hints

Household Hints

To make tooth powder
From "The Prudential Cookbook and
Household Hints

White castile soap powder,1 1/2 ounces;
precipitated chalk,1 1/2 ounces; cuttle
fish bone, pulverized, 1/2 oz.;
orris root, pulverized, 1/2 oz.;boric acid,
pulverized, 1/2oz.; oil
of rose, 2 drops; oil of
wintergreen,1/4oz.; oil of
cinnamon,1/4oz.;
mix together thoroughly.

To clean soiled ties
From "The Prudential Cookbook and
Household Hints

White castile soap, 2 oz.; alcohol, 2 oz.;
soft
water, 4 oz.; Shave soap fine and
dissolve in the water by gentle
heat; when cold, add alcohol. Use soft
sponge.


GrandmotherÕs Receet for Doing the
Wash

1.bild fire in back yard to heet kettle of
rain water.
2. set tub so smoke won't blow in eyes if
wind is pert.
3. shave one hold cake lie soap in bilin'
water.
4. sort in three piles. 1 pile white. 1 pile
cullord. 1 pile work britches
and rags.
5. stur flour in cold water to smooth
then thin down with bilin' water.
6. rub dirty spots on board. scrub hard.
then bile. rub cullored but don't
bile- just rench and starch.
7. take white things out of kettle with
broom stick handle, then rench,
blue and starch.
8. spred tee towels on grass.
9. hang old rags on fence.
10. pore rench water in flower bed.
11. scrub porch with hot soapy water.
12. turn tubs upside down.
13. go put on cleen dress. smooth hair
with side combs. brew cup of tee.
set and rest a spell and count your
blessings.

 
Just a note, looks like two groups got combined...

The "Grillmasters" and the Ky/Tenn. "Dinner on the Grounds" were two separate groups.

 
You must log in or register to reply here.
Back
Top