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Ingredients |
Instructions Cream together margarine, shortening, brown sugar and granulated sugar. Add eggs and vanilla. Sift and add flour, baking powder and baking soda. Mix in remaining ingredients. Use ice cream scoop or 1/4-cup measure to drop - 6 cookies to a sheet. Bake 15 minutes at 350 degrees. Serves 20. Buffalo |
| Chestnut Torte Serving Size : 8 2 pounds chestnuts Milk -- to cover Butter -- for baking pan 1/2 cup butter -- softened Flour -- for baking pan 6 eggs -- separated 1 whole egg 1 cup sugar 2 tablespoons sugar 1 tablespoon fine dried bread crumbs 2 tablespoons rum Chocolate Frosting 1 cup whipping cream -- for topping |
Place chestnuts in a large saucepan with water to cover. Bring to a boil and boil 10 minutes. Remove from heat but do not drain. Remove chestnuts, a few at a time, and peel off hard outer shell and soft inner membrane. When all chestnuts are peeled, drain water and return chestnuts to saucepan. Add milk just to cover and simmer, uncovered, until chestnuts are very tender and milk is absorbed (15 to 30 minutes). Press chestnuts through a sieve and set aside. Preheat oven to 350 degrees. Butter and flour an 8 or 9-inch-round pan. In a large bowl beat egg whites until soft peaks form. Gradually add 1/3 cup of the sugar, beating constantly until stiff peaks form. In another large bowl cream together egg yolks and 2/3 cup of the sugar until fluffy and lemon colored. Gently fold in egg-white mixture alternately with bread crumbs and half of the reserved chestnuts. Pour batter into prepared pan. Bake until a cake tester inserted in center comes out clean (30 to 35 minutes). Transfer pan to a wire rack to cool completely. Turn cake out of pan and split cooled cake in half crosswise to form 2 layers. Crack the whole egg into a mixing bowl and add the 1/2 cup butter, the 2 tablespoons sugar, and rum. Cream until thick and smooth. Beat in the remaining chestnuts until well blended. Prepare Chocolate Frosting as directed and keep warm. Spread chestnut mixture over 1 layer of cake and top with second layer. Pour warm frosting over top. Whip cream until stiff peaks form, then pack into a pastry bag fitted with a star tip. Pipe whipped cream decoratively on sides of torte. NOTES : Yield: 8 servings (serving size: one 9 inch torte ). |
Chocolate Cherry Tarts Serving Size : 24 Preparation Time :1:00 2 tablespoons butter 1/2 cup sugar 1 square baking chocolate -- melted 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon salt 8 ounces cream cheese 1/2 cup sugar 1 egg 1/2 cup maraschino cherries -- finely chopped 24 maraschino cherry halves |
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins. Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill. Yield: approximately 2 dozen tarts. |
Chocolate Chip Bread Pudding 5 tablespoons butter 2 cup hot milk 1 teaspoon vanilla 1/3 cup dark brown sugar 2 eggs 1/8 tsp. salt 2 cups cubed white bread, with crusts removed 6 oz. chocolate chips |
Heat butter, sugar and milk together. Add eggs, vanilla and salt. Grease a 1-quart baking dish. Place bread and chocolate chips in baking dish. Pour egg mixture over bread and chips. Cover with plastic wrap and let stand in the refrigerator 5 hours. Place in larger pan of water in a 350F oven and bake for 45 minutes or until brown on top. |
Chocolate Christmas Truffles 1/2 cup whipping cream 1/4 cup Irish cream liqueur 2 tablespoons coffee liqueur 1-1/2 teaspoons instant-coffee crystals 1 12-ounce package semisweet chocolate pieces 1/4 cup butter Sifted cocoa powder |
1. In a bowl, combine whipping cream, Irish cream liqueur and coffee liqueur. Stir in the instant-coffee crystals; set aside. 2. In a heavy saucepan, melt chocolate and butter over low heat. Remove from heat; gradually stir in cream mixture until blended. 3. Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours or until completely cool and smooth, stirring occasionally. Mixture will be slightly sticky. 4. Shape tablespoons of candy into balls. Roll each in cocoa powder. Place on a waxed-paper-lined baking sheet. Chill until firm. 5. Store tightly covered in the refrigerator for up to 2 weeks. If you like, roll in additional cocoa powder before serving. |
Triple-Chocolate Cookies Serving Size : 24 Preparation Time :1:00 4 ounces unsweetened chocolate -- chopped roughly 12 ounces semisweet chocolate -- chopped roughly 4 tablespoons unsalted butter 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 4 eggs 2 cups sugar 1 tablespoon dark rum 1 teaspoon vanilla extract 2 cups chocolate chips 2 cups chopped walnuts |
1. Fill a shallow pan with 1-1/2 inches water; bring to a boil over medium heat. Place chocolates and butter in a 2-quart metal mixing bowl. Place bowl in the shallow pan of boiling water and turn off heat. Stir to mix chocolates and butter while they melt. 2. Sift together flour, baking powder, baking soda, and salt onto a piece of aluminum foil or parchment paper. 3. Beat eggs, sugar, rum, and vanilla into melted chocolate mixture until mixture thickens. Stir in sifted flour mixture and combine thoroughly. Stir in chocolate chips and walnuts. Let mixture sit until easy to shape (5 to 10 minutes); it will be sticky. 4. Place dough on a sheet of aluminum foil about 18 inches long and roll into a log 2 inches in diameter. (For a more elegant cookie, roll 2 cylinders each about 1 inch in diameter.) Wrap carefully and chill overnight. 5. Preheat oven to 350 degrees F. Line baking sheets with aluminum foil. Slice cookie dough with a hot knife. Place slices on foil. Bake until cracks form on top of cookies and surfaces appear dry; interiors of cookies as seen through cracks will be moist (10 to 12 minutes). Let cool 5 minutes on baking sheets before |