The 
Harem's Recipe Book

Cakes, Desserts, Cookies, and Sweet Stuff

Index | Soups | Main Courses | Side Dishes | Cakes and Desserts | Drinks

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Fresh Apple Coffee Cake

Sting

Ingredients:
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 5 cups peeled and chopped apples
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 1/2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
Method:

Preheat oven to 350 degrees F. Beat the butter at medium speed and gradually add the 2 cups sugar beating until soft and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and beat until combined. Stir in the apple and vanilla then spoon batter into a greased and floured 13 X 9 X 2 inch pan. Combine remaining sugar and cinnamon and sprinkle over batter. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean.

I have substituted about two egg whites each for some of the eggs to make this a bit healthier and found it does not affect the taste in the least. The original recipe calls for 6 eggs and has a more spongy texture that I didn't much like, it comes out more "cakey" with 4.

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Jungle Bars

Newt

You'll need a pan to cook these things in. I'd recommend one of those square 9x9x2 inch baking pans (sorry, no can translate into metric). grease/butter the pan.

Into the bottom of that you put a graham cracker "crust" (about 0.5cm or 1/4inches). The crust is made by mixing graham cracker crumbs and melted butter (in a separate dish I suppose) .. You want a consistency that can be shaped (i.e. not sandy cracker crumbs and not a soupy butter mixture.) Press the graham crackers and butter mixture into the bottom of the pan.

Now mix together:

  • 1 cup chocolate chips
  • 1 cup nuts (or raisins for dolts like me that die if they eat nuts)
  • 1 cup coconut
and dump over the graham cracker crust.

Pour one can condensed milk over the whole thing (I'll hope that the size of a can of condensed milk is globally standard .. we only have one size here).

Bake at 350F for 25 mins or until the condensed milk is brown and bubbling. Let cool, eat and get fat! Woo!

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Giant Pizzazz Cookie

Illiane

(Looks like a cookie pizza! Confetti-bright "M&M's" Chocolate Baking Bits add "pizzazz" to each slice!)

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter or margarine
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel ice-cream-topping
  • 1 cup M&M's Semi-sweet OR Milk Chocolate Baking Bits
  • 3/4 cup shredded coconut
  • 1/2 cup dry roasted peanuts
Method:

Preheat oven to 350 F.

In a bowl, combine flour and baking soda; set aside. Cream butter, sugar and vanilla until light and fluffy; add flour mixture just until blended. DOUGH WILL BE CRUMBLY. Pat dough evenly into greased 12-inch round pizza pan (a 13 x 9 inch pan can be substituted). Prick crust with a fork. Bake 15 - 16 minutes or until firm. Spread warm crust evenly with caramel topping. Combine M&M's Chocolate Baking Bits, coconut and nuts. Sprinkle mixture evenly over caramel topping; pat down lightly. Continue to bake an additional 5 minutes, or just until coconut begins to turn golden. Cool completely before cutting into wedges. Store in tightly covered container. Makes 16 wedges.

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Chocolate Berry Squares

Illiane

(Luscious jam is the "berry" special ingredient in these moist, delicious squares) <---- Don't shoot me, I'm only typing what it says in the book.

Ingredients:

  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet Chocolate Baking Bits
  • 1/2 cup seedless red raspberry jam
Method:

Preheat oven to 350 F

Line a 13 x 9-inch baking pan with aluminum foil, extending it 1-inch beyond each end of the pan. In a mixing bowl, cream butter and sugars until light and fluffy; add egg and vanilla. Combine flour, baking soda and salt; add to creamed mixture until blended. By hand, stir in the M&M's. Reserve 1 cup dough; spread remaining dough into prepared pan. Spread jam evenly over top of dough to within 1/2-inch of edges. Drop reserved dough by teaspoonfuls randomly over the jam. Bake 30 - 35 minutes or until light golden brown. Cool completely in pan. Remove by lifting foil; cut into squares. Store in tightly covered container. Makes 40 squares.

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Chocolate Oat Melties

Illiane

(M&M's Chocolate Baking Bits and oatmeal give this cookie a delicious melt-in-your-mouth texture.)

Ingredients:

  • 1 cup (2 sticks) butter or margarine
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon freshly grated orange peel
  • 2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet OR Milk Chocolate Baking Bits
Method:

Preheat oven to 350 F

In a bowl beat butter, sugar and orange peel until light and fluffy. Add oatmeal and flour; mix until well blended. Stir in M&M's. Shape dough into 1.5-inch balls; place about 2 inches apart on ungreased cookie sheet. Press balls very lightly (the DOUGH not.. oh never mind) to flatten using the bottom of a glass. Bake 12-14 minutes or until golden around edges. Cool 10 minutes on cookie sheet before transferring to plate. Store in tightly covered container. Makes about 3 dozen cookies.

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Chocolate Nut Biscotti

Illiane

(A festive twist to a traditional recipe! The characteristic dry and crunchy texture of this cookie compliments a cup of espresso or cappuccino.)

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup M&M's Semi-Sweet OR Milk chocolate Baking Bits
  • 3/4 cup chopped nuts
Method:

Preheat oven to 350F.

In a bowl combine flour, cinnamon, baking soda and baking powder; set aside. In a medium bowl, cream together butter and sugar; add egg and mix well. Blend in flour mixture. Stir in M&M's and nuts (the CHOPPED nuts not.. oh never mind).

Divide dough in half. With floured hands, shape each portion of dough into a 2 x 12-inch log and place on a greased cookie sheet about 4 inches apart. Bake 25-27 minutes or until firm. Remove pan from oven and cool logs for 30 - 40 minutes. Slice each log into 12 pieces, and place cut side down on cookie sheet. Bake for 10 more minutes. (For a softer biscotti, omit second baking.) Cool biscotti completely on a rack before serving. Makes 24 pieces.

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Chocolate Pecan Shortbread

Illiane

(These nut-filled treats with a rich chocolate glaze will make you want to come back for more.)

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup coarsely chopped pecans
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-sweet Chocolate Baking Bits, divided
  • 1 to 2 tablespoons milk
Method:

Preheat oven to 375F (350F for glass pan).

Cream butter and sugars until light and fluffy; blend in vanilla. Add flour and mix only until blended; DOUGH WILL BE STIFF (ahem. they DID say the dough). Stir in pecans and 1 cup M&M's. Press dough into 13 x 9-inch pan. Sprinkle top with 1/3 cup M&M's; press lightly into dough. Bake 18 - 20 minutes or until light golden brown. Cool completely. Drizzle with CHOCOLATE GLAZE (recipe follows). Cut into bars. Makes 24 bars.

Chocolate Glaze
Place remaining M&M's in a microwave-proof container; add 1 tablespoon milk. Heat 1 minute on HIGH; stir until chocolate is completely melted and mixture is smooth; add additional milk to reach desired consistency. Pour mixture into a zipper type plastic sandwich bag; close bag tightly, removing all air. Snip a tiny piece off one corner of the bag (not more than 1/8-inch). Holding top of bag tightly, drizzle glaze on shortbread in desired pattern.

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Marbled Mocha Drops

Illiane

(Coffee and chocolate give these cookies their special flavour.) <--- No shit, Sherlock. :}

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coffee granules, dissolved in 1 tablespoon water
  • 3/4 coarsely chopped nuts
  • 1/4 cup unsweetened cocoa powder
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet Chocolate Baking Bits
Method:

Preheat oven to 350 F.

In a small bowl, combine flour, baking soda and salt; set aside. In a mixing bowl, cream together butter and sugars until light and fluffy; add egg, vanilla and dissolved coffee granules. Blend in flour mixture and nuts. Remove half the dough to a small bowl; set aside. To the dough remaining in the mixing bowl, blend in cocoa powder. By hand, stir in the M&M's into the two doughs, using half for each. Combine the two doughs by folding together just enough to marbleize, about 4 strokes. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes just until set; DO NOT OVER-BAKE. Cool 1 minute on cookie sheet; remove to wire rack until completely cooled. Store in tightly covered container. Makes about 2.5 dozen cookies.

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Jumbles

Illiane

(A cookie chock-full of chocolate, raisins and nuts with just enough dough to hold it all together!)

Ingredients:

  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-sweet or Milk Chocolate Baking Bits
  • 1 cup raisins
  • 1 cup chopped nuts
Method:

Preheat oven to 350 F.

In a bowl beat butter and sugars until light and fluffy; add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop rounded tablespoonfuls of dough (1 1/2-inch balls) about 2 inches apart onto greased cookie sheets. Bake 13 - 15 minutes. Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly. Store in tightly covered container. Makes about 32 cookies.

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Rainbow Blondies

Illiane

(A delicious way to brighten your day!)

Ingredients:

  • 1 cup (2 sticks) butter or margarine
  • 1 1/2 cups firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet OR Milk Chocolate Baking Bits
  • 1 cup chopped walnuts or pecans
Method:

Preheat oven to 350 F (325 F for glass pan).

Cream butter and sugar until light and fluffy; add egg and vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. Dough will be stiff (huh-huh huh-huh Hey Beavis he said *strangled erk*) Stir in M&M's and nuts (huh-huh huh-huh Hey *strangled erk #2*). Spread dough into a greased 13 x 9-inch baking pan. Bake 30-35 minutes or until wooden pick inserted in center comes out slightly moist with crumbs. Cool completely before cutting. Store in tightly covered container. Makes 32 bars.

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Double Chocolate Fantasy Bars

Illiane

(Double chocolate makes these cookie bars divinely delectable!)

Ingredients:

  • 1/3 cup butter or margarine, melted
  • 2 cups chocolate cookies crumbs
  • 1 14-ounce can sweetened, condensed milk
  • 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet Chocolate Baking Bits
  • 1 cup shredded coconut
  • 1 cup chopped walnuts or pecans
Method:

Preheat oven to 350 F (325 F for glass pan).

In a bowl combine butter and cookie crumbs; press mixture into the bottom of a 13 x 9-inch baking pan. Pour sweetened condensed milk evenly over the crumbs. Combine the M&M's, coconuts and nuts. Sprinkle mixture evenly over condensed milk; press in lightly. Bake 25-30 minutes or until set. Cool completely before cutting. Store in tightly covered container. Makes 32 bars.

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Low Fat Brownies

Illiane

  • Egg whites mean lower cholesterol
  • Reduce sugar by sweetening with applesauce
  • 112 calories per serving
  • Preparation time - 10 minutes plus cooling
  • Baking time 25 minutes
  • Per serving: Calories 112 (30 % from fat), Carbohydrates 18g, Protein 2g, Sodium 60mg, Fat 4g, Cholesterol 18mg
  • Makes 12 squares
  • Ingredients:

    • 1/2 cup cake flour, sifted
    • 1/2 cup unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 2 egg whites
    • 1 large egg
    • 3/4 cup granulated sugar
    • 6 tablespoons unsweetened applesauce
    • 2 tablespoons vegetable oil
    • 1 1/2 teaspoons vanilla extract
    • 1 tablespoon chopped walnuts (Optional)
    Method:

    Preheat oven to 350 F. Spray an 8-inch square baking pan with vegetable cooking spray and set aside.

    In a medium bowl, combine flour, cocoa, and salt. Mix well. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla. Stir in flour mixture until just blended; do not overmix. Pour batter into prepared pan; sprinkle with walnuts.

    Bake until just set and a toothpick inserted in center comes out clean, about 25 minutes.

    Place pan on a wire rack and cool for at least 15 minutes. Cut brownies into squares and place on a serving plate.

    Variation:
    For slightly chewier brownies, replace the 1/2 cup of cake flour with 7 tablespoons of all-purpose flour. Sifting is not necessary. Proceed with the recipe as directed. Also, instead of walnuts, try sprinkling brownie batter with chopped pecans or almonds.

    Tip:
    For extra-easy cleanup, line an 8-inch square baking pan with a large sheet of waxed paper, letting paper overhang the edges of the pan by 1 inch, before pouring in the brownie batter. Spraying the pan with vegetable cooking spray is not necessary. Bake and cool brownies as directed, then simply lift them out of the pan by grasping the edges of the waxed paper.

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    Chocolate and Kahlua Cheesecake

    Bugsy

    Ingredients:
    • 175g Plain chocolate digestives
    • 75g butter
    • 100g plain chocolate
    • 2 tablespoon Kahlua (minimum)
    • 2 eggs
    • 100g sugar (brown is best)
    • 350g cream cheese
    • 2 tablespoons cornflour (or plain at a pinch)
    Method:

    Crush the biscuit. Melt butter. Mix with the crushed biscuit. (To make this really interesting you could add certain illegal substances to the butter at this point). Press into bottom of tin (7inch base, pref. loose bottom. You should of course have already oiled this) put this into fridge so it sets.

    Melt chocolate (microwave or bowl over hot water) when melted stir in Kahlua. Beat together eggs and sugar till thick, add cream cheese and beat some more. Add chocolate and cornflour. Pour into tin and bake at gas 3 (160C) for about 1 hour until set. Let it cool before you eat it.

    This recipe is even better if you add things to the cheesecake mix before you cook it, strawberries, M&Ms, chocolate drops, pralines etc all work well. I often use this as a birthday cake for my friends.

    Covered with thickly whipped cream with a hint of Kahlua and loads of grated chocolate it looks as good as it tastes. You can vary this recipe by using different liqueurs, cherry brandy works well so does creme de menthe.

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    Vietnamese Coffee

    Ingredients:

    • 2 tb Sweetened Condensed Milk
    • 6 oz Strong Black Coffee
    Method:

    In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. It takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do.

    Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished.

    Makes 1 serving.

    Variation:
    This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above.

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    Apple Lemon Bread

    Sting

    Ingredients:
    • 1/4 cup butter
    • 3/4 cup sugar
    • 2 beaten eggs
    • 2 cups flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 2 cups apples, peeled, cored, and grated
    • 2 lemons, zested
    Method:

    Preheat oven to 350 degrees. Butter or grease a loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs until blended. Mix the flour, baking powder, baking soda, and salt together and add to the creamed mixture alternately with the grated apple. Add the lemon zest and mix until well blended. Spoon into the loaf pan and bake for 50-55 minutes. Remove from the pan and cool on a rack.

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    Divinity

    Sting

    Ingredients:
    • 2 1/2 cups sugar
    • 1/2 cup water
    • 1/2 cup light corn syrup
    • 2 large egg whites
    • 1 tsp vanilla extract
    • 1 cup chopped pecan nuts
    Method:

    Combine sugar, water, and corn syrup in a 3-quart saucepan; cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2-3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees F). It will be boiling rapidly for about ten minutes to reach this temperature. Remove from heat.

    Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture begins to hold its shape (3-4 minutes). Stir in pecans and drop by rounded spoonfuls onto wax paper working quickly. Let cool until set.

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    Hawaiian Banana Nut Bread

    Sting

    Ingredients:
    • 3 cups all-purpose flour
    • 7/8 tsp salt
    • 1 1/8 tsp baking soda
    • 2 cups sugar
    • 1 1/8 tablespoons cinnamon
    • 1 cup chopped mixed nuts
    • 3 beaten eggs
    • 1 cup vegetable oil
    • 2 cups mashed bananas
    • 8 ounces pineapple bits in juice, drained
    • 2 1/8 teaspoons vanilla flavouring
    Method:

    Combine first five ingredients; stir in nuts. Combine remaining ingredients and add to flour mixture, stir just until moist. Spoon into two greased and floured pans. Bake at 350 degrees F for one hour and 10 minutes. Cool ten minutes, remove from pan and cool completely.

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    Pink Stuff

    Sting

    Ingredients:
    • 1 package strawberry Jell-O
    • 2 cups whipped cream
    • 2 cups cottage cheese
    • 10 oz pineapple chunks in juice, drained and chopped
    • 1 cup nuts, finely chopped
    Method:

    Prepare Jell-O as directed and add pineapple before cooling. Cool until mixture just begins to solidify then add remaining ingredients and return to refrigerator until thoroughly chilled.

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    Death By Chocolate, Version 1

    A Fatal Dessert You Can Make in Just One Hour

    There seem to be many recipes with the label Death By Chocolate, but this one has been my favourite, introduced to me by Dan Bower and Tim Dailey. Tim was the usual cook for the recipe on our Sunday night dinners we used to have in Troy.

    Ingredients:

    • 24 oz. semi-sweet chocolate
    • 2 quarters unsalted butter
    • 2/3 cups heavy or double cream
    • 6 whole extra large eggs
    Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler (place in a bowl over boling water). Warm 6 eggs in hot water. Coat a 9" spring form pan (a sandwich tin with a removable base?) with butter. Make it watertight with foil (on the outside).

    Beat the eggs whole until they are fluffy (like a meringue). Slowly fold the melted butter and chocolate into the eggs. Place the mixture into the spring form pan. Place the pan in a larger pan partly filled with warm water.

    Bake at 425 degrees Fahrenheit for 5 minutes. Cover with foil and bake at 425 degrees Fahrenheit for another 10 minutes.

    Pour on topping. Refrigerate. Serve.

    Chocolate Topping for Death By Chocolate

    Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Add 6oz. of finely chopped semi-sweet chocolate immediately. Cover and let stand for 5 minutes. Stir until smooth.

    Test the topping by stirring. It is ready when a drop "mounds" before disappearing into the rest. If it is too thick - thin with warm liqueur. If it is too thin, add more chocolate, re-heat and test it again.

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    Death By Chocolate, Version 2

    This recipe intends to serve 12, with each slice having something like 1300 calories - now how many times around the block is that?

    Cocoa Meringue

    Ingredients:
    • 4 egg whites
    • 1/8 tsp. cream of tartar
    • 1/8 tsp. salt
    • 1 1/4 cups granulated sugar
    • 2 tbs. unsweetened cocoa, sifted
    • 1 tbs. cornstarch

    Chocolate Mousse

    Ingredients:
    • 6 oz semisweet chocolate, broken into 1/2 oz pieces
    • 1 1/2 cups heavy cream
    • 3 egg whites
    • 2 tbs. granulated sugar

    Chocolate Brownie Layer

    Ingredients:

    Chocolate Ganache

    Ingredients:
    • 1 1/2 cups heavy cream
    • 3 tbs. unsalted butter
    • 22 oz semisweet chocolate, broken into 1/2 oz pieces

    Mocha Mousse

    Ingredients:
    • 14 oz semisweet chocolate, broken into 1/2 oz pieces
    • 4 oz unsweetened chocolate, broken into 1/2 oz pieces
    • 1/2 cup water
    • 4 tbs. instant coffee
    • 2 tbs. cocoa, sifted
    • 5 egg whites
    • 2 tbs. granulated sugar
    • 1/4 cup heavy cream
    • Mocha Rum Sauce
    Method:

    Preheat the oven to 225 degrees Fahrenheit.

    Using a 9-inch cake circle as a guide, trace a circle with a pencil on a sheet of parchment paper cut to fit a baking sheet. Turn the paper over and, with trace mark down, place on a baking sheet.

    To prepare the cocoa meringue, place 4 egg whites, the cream of tartar, and salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high. Whisk until stiff, about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and the cornstarch. Fill a pastry bag (with no tip) with the cocoa meringue. Fill the traced parchment circle with meringue: start in the center and pipe a 3/4 inch wide spiral towards the outside of the circle.

    Place the meringue in the preheated oven and bake for 15 minutes. Lower the oven temperature to 200 degrees Fahrenheit and bake for 2 hours and 45 minutes. Remove from the oven and allow to cool for 45 minutes before handling. Raise the oven temperature to 325 degrees Fahrenheit.

    While the meringue is baking, prepare the chocolate mousse. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 6 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed.

    Place 1 1/2 cups heavy cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until peaks form, about 1 minute. Set aside.

    Whisk 3 egg whites in a large stainless steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a quarter of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.

    To prepare the chocolate brownie layer, coat a 9 x 1 1/2 inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess. Pour the Simply the Best Brownie batter into the prepared cake pan, spreading evenly. Place the pan in the preheated oven and bake the brownie until a toothpick inserted in the center comes out clean, about 30 minutes.

    Remove the brownie from the oven and allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

    To prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

    To prepare the mocha mousse, heat 1 inch of water in the bottom half of the double boiler over medium-high heat. Place 14 ounces of semisweet chocolate, 4 ounces unsweetened chocolate, the water, instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.

    Place 5 egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons sugar. Whisk until stiff, about 30 seconds.

    Whip 3/4 cup heavy cream in a well-chilled stainless steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature.

    To assemble Death By Chocolate, place a closed 9x3 inch springform pan on a baking sheet. Set the top half of the chocolate brownie inside the pan, top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.

    Spoon the mocha mousse on top of the cocoa meringue, spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in the freezer for 30 minutes or refrigerate for 1 hour.

    Remove the cake from the freezer and cut around the edges to release from the springform pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the top of sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.

    Fill a pastry bag fitted with a large star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circles of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours, and preferably 12 hours, before cutting and serving.

    Prepare the Mocha Rum Sauce (the sauce can be prepared just prior to service or several hours in advance). To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slice under hot running water before slicing into the cake. Repeat this procedure after cutting each slice. Before placing the cake slice on the 10 inch diameter plates, flood the base of each plate with 3 to 4 tablespoons Mocha Rum Sauce, then place a piece of Death By Chocolate in the center of each plate.

    Serve immediately.

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    Simply the Best Chocolate Brownies

    Used for making Death by Chocolate, Version 2

    Ingredients:

    • 4 tbs. unsalted butter
    • 1/4 cup all purpose flour
    • 2 tbs. unsweetened cocoa
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 3 oz unsweetened chocolate, broken into 1/2 oz pieces
    • 2 oz semisweet chocolate, broken into 1/2 oz pieces
    • 3 eggs
    • 1 cup granulated sugar
    • 1 tsp. pure vanilla extract
    • 1/4 cup sour cream
    Method:

    Sift together the 1/4 cup flour, cocoa, baking powder, and salt onto the waxed paper. Set aside.

    Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the 3 ounces unsweetened chocolate, 4 tablespoons of butter, and 2 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.

    Place the eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a balloon whip. Mix on high until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds. Add the sifted ingredients, mix on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and mix on medium for 5 seconds.

    Remove the bowl from the mixer and use a rubber spatula to combine thoroughly.

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    Mocha Rum Sauce

    Used for making Death by Chocolate, Version 2

    Ingredients:

    • 6 oz unsalted butter
    • 1 1/3 cups granulated sugar
    • 1 1/3 cups heavy cream
    • 8 tbs. unsweetened cocoa, sifted
    • 3 tbs. dark rum
    • 1/4 tsp. salt
    • 4 tsp. instant coffee
    • 1 tsp. pure vanilla extract
    Method:

    Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract, and the remaining tablespoon of rum, and stir until smooth. Allow to cool to room temperature before serving.

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    Bailey's Chocolate-Chip Cheesecake

    Ingredients - Crust:
    • 2 cups Graham cracker crumbs
    • 1/4 cup Sugar
    • 6 tablespoons Butter -- melted
    Filling:
    • 2 1/4 pounds Cream cheese -- room temp.
    • 1 2/3 cups Sugar
    • 5 Eggs -- room temperature
    • 1 cup Bailey's Irish Cream
    • 1 tablespoon vanilla extract
    • 1 cup Semisweet chocolate chips
    Coffee Cream:
    • 1 cup Chilled whipping cream
    • 2 tablespoons Sugar
    • 1 teaspoon instant coffee powder
    • Chocolate curls as garnish
    Method:

    Crust: Preheat oven to 325 degrees Fahrenheit. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325.

    Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator.

    Coffee Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.

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    Baileys Irish Cream Truffles

    Ingredients:
    • 12 ounces Semi-sweet choc morsels
    • 1/4 cup Heavy cream
    • 1 tablespoon Sweet Butter
    • 2 Egg yolks
    • 1/4 cup Baileys Irish Cream
    Method:

    Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

    Cockeyed Cake

    Newt

    This is a famous recipe, I believe, but I haven't the faintest idea who invented it. I saw it in a newspaper years ago, meant to clip it, didn't, and finally bumped into the cake itself in the apartment of a friend of mine. It was dark, rich, moist and chocolately and she said it took no more than 5 minutes to mix it up. So I tried it, and, oddly enough, mine, too, was dark, rich, moist and chocolatey. My own timing was 5 and a half minutes, but that includes hunting for the vinegar.

    Ingredients:

    • 1 1/2 cups sifted flour
    • 5 tablespoons cooking oil
    • 3 tablespoons cocoa
    • 1 tbs vinegar
    • 1 tps soda
    • 1 tps vanilla
    • 1 cup sugar (white)
    • 1 cup cold water
    • 1/2 tps salt
    Method:

    Put your sifted flour back into the sifter, add to it the cocoa, sugar, and salt and sift this right into a greased square cake pan about 9*9*2 inches.

    Now make three grooves (or holes) in the dry mixture. Into one hole pour oil; into the next pour vinegar; and into the last, pour the vanilla. Now pour the cold water over it all.

    You'll feel like you're making mud pies now, but beat it with a spoon until it's nearly smooth and you can't see the flour. (Emm's note: make sure you get along the sides and corners of the pan or your cake will have gross clumps of white flour there and you'll have to peel it off and and GROSS *grin*)

    Bake it at 350F for half an hour.

    Final resutl: yummy and fool proof! :) :)

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    Angel Biscuits

    Sting

    Ingredients:
    • 2 packages active dry yeast
    • 1/4 cup warm water
    • 2 cups buttermilk
    • 5 cups all-purpose flour
    • 1/4 cup sugar
    • 1 1/8 tablespoons baking powder
    • 1 1/8 teaspoons baking soda
    • 1 1/8 teaspoons salt
    • 1 cup vegetable shortening
    Method:

    Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mix.

    Combine all remaining ingredients except shortening. Cut in shortening. Add buttermilk mixture and blend just until moist. Knead 4 or 5 times. Roll to 1/2-inch thickness and cut 2 1/2-inch biscuits.

    Cover and let rise in a warm draft free place for 1 hour. Bake at 450 degrees F 10-12 minutes.

    For freezing remove from oven just before browning, freeze, reheat and brown at 450 degrees F 10 minutes.

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    Fruvous' Baked Apples

    Yfandes

    Fru made these for me when we made Sunday Dinner for his folx in Wales and I've been addicted to em ever since! Quick and easy and delicious!

    Ingredients:

    • Apples (cooking apples preferably, if not, the hardest you can find)
    • Raisins or currants
    • Vanilla Ice Cream or Heavy/Double Cream or somthing similar
    Method:

    Core the apples and stuff with raisins or currants. Wrap in tin foil, place on cookie sheet (cuz they'l LEAK!), and bake at about 400F until very very soft. :) We usually stick em in the oven when we sit down to eat dinner and they are almost done by the time we finish and clean up.

    When they are cooked, unwrap carefully and serve on a plate with ice cream or cream! YUM!

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    Buttermilk Biscuits with Ponchatoula Strawberries and Sweet Double Cream

    Curry

    Ingredients - Biscuits:
    • 1/3 cup butter
    • 1 cup flour
    • 1/3 cup buttermilk
    • 1/3 teaspoon salt
    • 1 teaspoon baking powder
    • 1 tablespoon sugar
    Strawberry mix:
    • 4 cups strawberries, cut in halves
    • 6 tablespoons of strawberry liquor
    Whipped Cream:
    • 6 cups heavy cream
    • 12 tablespoons sugar
    Method:

    Mix flour, salt and baking powder with sugar and sift. Cut butter into dime sized pieces and mix with dry ingredients. Form a well with the mixture and add the milk. Lightly mix. it should be sticky, if not add more buttermilk. Dust with extra flour if needed.

    On cutting board or counter, flatten dough out to 1 1/2 inch high. Cut with cutter and set in pie tin next to each other and bake. Let biscuits bake at 350 for 12-15 minutes. Do not overbake or let dry out.

    Puree or mash with hands 1/4 cup cleaned berries and liquor. Add sugar and remaining berries. Let marinate (sit together in a lovely mess) 30 minutes. Place cold heavy cream in a cold bowl, add sugar and whip to a soft peak.

    To put together:
    Split biscuits in half. Dust top half with powdered sugar. Place bottom half of biscuit on a plate and top with strawberry mix and whipped cream. (optional garnish with fresh mint) then top with sugared half of biscuit.

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    Currant Scones

    Curry

    Ingredients:
    • 2 cups allpurpose flour
    • 3 tablespoons sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 tablespoons chilled butter (1/2 stick) cut into pieces
    • 1/3 cup dried currants
    • 1 egg lightly beaten
    • 1/2 cup buttermilk
    • 1 egg white, well beaten
    • optional coarse sugar for sprinkling
    Method:

    Preheat oven to 425 degrees. Mix flour, baking soda and salt in medium bowl. With a pastry blender, or 2 knives, add butter and cut until mixture resembles coarse crumbs. Mix in currants. Combine beaten egg and buttermilk (ewwww). Stir into flour mixture until ingredients are just blended.

    Turn dough onto lightly floured surface and pat into 7 inch round disk about 3/4 inch thick. Cut in half, then quarters and then eighths to form 8 triangles. Brush with beaten egg and sprinkle with coarse sugar. With a spatula place triangles 2 inches apart on ungreased baking sheet. Bake 12-15 minutes. Makes 8 scones.

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    Irish Soda Bread

    Curry

    Ingredients:
    • 4 cups all purpose flour
    • 1 tablespoon sugar
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup (4 tablespoons)(1/2 stick) butter or margarine
    • 1 cup seedless raisins
    • 1 3/4 cups buttermilk
    Method:

    Preheat oven to 375 degrees. In large bowl, sift together flour, sugar, baking soda, baking powder, salt. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in raisins. Add buttermilk and stir just until mixture is combined and forms a soft dough.

    Turn out onta a lightly floured surface. Gather dough into a ball and gently knead (6-8 turns) until dough holds together. Shape into a 7 inch rounded disk and place on an ungreased baking sheet.

    Cut a 1 inch X across the top of the bread and bake 40-45 minutes, or until golden brown. Bread should sound hollow when tapped on bottom (sorry ladies, no comment) Let cool on rack, makes 1 loaf.

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    Ginger Oatmeal Cookies

    Curry

    Ingredients:
    • 2 1/2 cups old fashioned oats
    • 2 cups allpurpose flour
    • 1 teaspoon ground ginger
    • 1 teaspoon ground allspice
    • 2 teaspoons baking soda
    • 1/4 cup granulated sugar
    • pinch of salt
    • 8 tablespoons butter, softened
    • 3/4 cups unsulphured molasses
    • 2 tablespoons milk
    Method:

    In food processor, grind oats until they form a crumbly meal (about 15 seconds). To the oats, add flour, ginger, allspice, baking soda, sugar and salt. Blend until combined.

    In a large bowl with mixer at medium high speed, cream butter until very pale in color (about 2 minutes). Gradually add the molasses making sure that it is completely combined with the butter. Add the dry ingredients in 2 batches alternating with the milk. Do not overmix. Wrap dough in plastic wrap and refrigerate for atleast 2 hours.

    Preheat oven to 350 degrees. On a lightly floured board, roll 1/4 of dough out o 1/8 inch thickness. Cut cookies with any desired cookie cutter shape. Place on ungreased cookie sheet and bake 8 mins. Repeat with rest od dough :) Cool completely on rack, decorate as desired and store in tightly covered container. makes 3=4 dozen cookies.

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    Irish Fruit Bread (modern Brack)

    Curry

    Ingredients:
    • 1 cup chopped dried apricots
    • 1/2 cup golden raisins
    • 1/4 cup chopped candied orange peel (or other candied friut)
    • 1 cup boiling water
    • 2 cups all purpose flour
    • 1/2 cup light brown sugar
    • 1 1/2 teaspoons cinnamon
    • 1 1/2 teaspoons allspice
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    Method:

    Preheat oven to 375 degrees. Grease 4 1/2 x 8 1/2 inch loaf pan.

    In medium bowl mix fruit together. Pour boiling water over and set aside for 10 minutes to soften fruit.

    In large bowl, blend flour, sugar and spices, baking soda and salt. Add fruit and liquid to flour mixture and mix with a wooden spoon until thoroughly blended. (wood does make a diference, metal reacts with something and makes it go flat, I think plastic is ok though)

    Scrape batter into loaf pan and bake 40-50 minutes or until wood pick is inserted into the center and comes out clean. Turn out onto cooling rack and cool completely. To store, wrap well in foil or plastic wrap. Serve sliced, with butter. Makes 1 loaf.

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    One Bowl Chocolate Cake

    Curry

    Ingredients:
    • 6 squares seme sweet baking chocolate
    • 3/4 cup (1 1/2 sticks) butter or margarine
    • 1 1/2 cups sugar
    • 3 eggs
    • 2 teaspoons vanilla
    • 2 1/2 cups flour, divided
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups water
    Method:

    Preheat oven to 350 degrees. Microwave chocolate and butter together in large microwavable bowl, on high for 2 minutes, or until butter is melted. Stir until chocolate is vompletely melted. Stir sugar into chocolate mixture until well blended. Beat in eggs, 1 at a time with with electric mixer onlow speed, until completely mixed. Add Vanilla. Stir in 1/2 cup of the flour with the baking soda and the salt. Beat in remaining 2 cups of flour alternately with the water until well blended and smooth. Pour into 2, 9 inch greased and floured pans. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and turn out onto racks. Let cool completely.

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    Lucky Shamrock Cut-Up Cake

    Curry

    Ingredients:
    • 1 package (7 ounces) sweetened flaked coconut
    • 3 baked 9 inch round cake layers cooled
    • 2 1/2 cups thawed frozen whipped topping
    • 2 large green gumdrops (for shamrocks)
    • 1 large white gumdrop (for shamrocks)
    • green decorating icing for piping on cake
    • green decorating gel for piping on shamrocks
    • 3 cake layers (boxed cakes are fine) or One Bowl Chocolate Cake
    Method:

    Tint coconut with green food coloring

    Leave one cake layer whole, cut remaing two cakes so as to fit the pieces together in a sharock shape (ie whole cake in the middle, with the other two cakes cut in half and places on three sides. cut the remaing half into a stem type shape at the bottom)

    Using small amout of whipped topping to hold pieces together, arrange cake on serving tray.

    Frost cake with remaing whipped topping. Sprinkle with coconut.

    Flatten gumdrops with rolling pin; cut into shamrock shapes. Using decorating icing, outline cake. Usind decorating gel, outline shamrocks and place on the cake. Store cake in refrigerator. Makes 12-16 servings.

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    Flag Cake

    Juls

    Ingredients:
    • 2 pints of strawberries
    • 1 package (10.75 oz.) frozen Sara Lee Pound Cake cut into 10 slices
    • 1 1/3 cups of blueberries
    • 1 tub (12 oz.) Cool Whip Whipped Topping, thawed
    Method:

    Slice 1 cup of the strawberries, and then halve the remaining strawberries. Set aside.

    Line bottom of 12*8-inch baking dish with cake slices. Top with sliced strawberries, 1 cup of the blueberries and all of the whipped topping.

    Place strawberry halves and remaining 1/3 cup of blueberries on whipped topping to create an american flag design.

    Refridgerate until ready to serve. Makes 15 servings.

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    The Cat In The Hat Cake

    Sting

    White Cake - Ingredients:
    • 2-1/2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1-1/3 cups buttermilk
    • 1/2 cup butter
    • 1 teaspoon vanilla
    • 4 egg whites
    Method:

    Preheat oven to 350F.

    In a bowl combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low speed for 30 seconds. Then beat on high speed for 2 minutes. Add egg whites and beat for 2 more minutes.

    Pour batter into the greased and lightly floured baking pan (13*9*2 inch). Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.

    Cool on a wire rack for 10 minutes. Remove from pan. Cool thoroughly. While the cake is cooling, you can prepare the frosting.

    Frosting - Ingredients:

    • 1/3 cup butter
    • 4-1/2 cups sifted powdered sugar
    • 1/4 cup milk
    • 1-1/2 teaspoons vanilla
    • red food coloring
    Method:

    In a medium-sized bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the milk and the vanilla. Once these ingredients are well-mixed, slowly beat in the remaining sugar. (If the frosting seems to be getting too thick to spread, try adding a few more drops of milk.)

    Remove half the frosting from the medium-sized bowl and put it in a smaller bowl. Add a few drops of red coloring until the frosting in one bowl is the shade of red you want. Leave the frosting in the other bowl white.

    When the cake is cool and you've finished the frosting, it's time to decorate the cake. First, you'll cut the cake into the shape of the Cat's hat. Then, using the two different colors of frosting you just made, you can decorate the cake so it looks just like the Cat's hat.

    Decorating the cake:

    Place the cake on a table with the shorter side facing you. Starting at the top, cut a strip of cake that is 11 inches long and 1 inch wide off of each of the two longer sides. The 2 inches you have left at the bottom form the hat's brim. (If your cake shrank during baking, you may need to cut a shorter strip of cake off of each side, to insure a 2-inch wide brim.)

    Starting at the end of the cake closest to you, apply a 2-inch-wide stripe of white frosting across the cake. Don't forget to frost the sides of the cake, too. Then spread a 2-inch-wide stripe of red frosting above the white stripe. Continue alternating between white and red stripes until you've frosted the entire cake.

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    Berena (Klingon Gingerbread)

    Sting

    Ingredients:
    • 1/2 cup margarine
    • 1/4 cup sugar
    • 1 egg
    • 1 cup dark molasses
    • 1 cup boiling water
    • 2 1/3 cups flour
    • 1 1/2 tsp ginger
    • 1 tsp cinnamon
    • 1/8 tsp cloves
    • 1/2 tsp salt
    • 1/2 tsp baking powder
    • 1 tsp baking soda
    Whipped Cream:
    • 1 cup whipping cream
    • 1/4 cup sugar
    • 1/4 tsp lemon extract
    Method:

    Preheat oven to 350 degrees. Grease and flour a ring mold or baking dish (9x9).

    Mix together the margarine and sugar in a large bowl. Add the egg and beat it in well. Next, stir in the molasses. Then measure the boiling water in the molasses measuring cup and add it to the mixture, stirring well.

    Measure all the dry ingredients into a small bowl, starting with the flour and ending with the baking soda. Stir together, then mix thoroughly into the liquid. Pour immediately into the prepared ring mold.

    Bake for 40 to 45 minutes, or until a skewer stuck into the cake comes out clean. If you are using a ring mold, let the cake cool for about 5 minutes, then unmold onto a plate.

    To make the whipped cream, put the chilled cream in a small chilled bowl, add the sugar and lemon extract and beat with an electric mixer until stiff. To serve put a dollop of whipped cream over each slice of warm cake.

    Serves 6.

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    Ha Rageel (Vulcan Carrot Loaf)

    Sting

    Note:

    It has never ceased to amuse Dr. McCoy that Mr. Spock, with all his logical training, cannot consider Ha Rageel a close equivalent to Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial wedding cake is quite unrelated to an "everyday" dessert loaf. It is quite true that they contain many of the same ingredients and have a somewhat similar taste. But this no more makes them related than the same number of eyes and legs makes first cousins of horses and dogs. To a cook the difference is also important. Preparing the wedding cake requires time, attention, and care to avoid a minor disaster; with Ha Rageel you can hardly go wrong.

    Ingredients:

    • 1 1/2 cup carrots; grated
    • 1 lemon - juice and grated rind of.
    • 1/2 cup butter
    • 1/2 cup dark brown sugar
    • 3 large eggs
    • 2 tbsp water
    • 1 cup golden raisins
    • 1 1/2 cup flour
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • confectioners sugar
    Method:

    Preheat the oven to 350. Grease a 2-quart ring mold with a little butter.

    Peel the carrots and grate them. Grate the yellow rind off the lemon, using the coarse set of teeth on your grater. Leave enough of the white inner rind so that you can squeeze the lemon for its juice when you are done grating.

    Cream the butter and sugar together until the mixture is somewhat light colored. Add the eggs, mix well, then add the carrots, lemon juice and rind, water and raisins.

    In a smaller bowl mix together the dry ingredients, exept the confectioners sugar, and add them to the liquid part a bit at a time. When it is well mixed, pour the batter into the greased mold. Bake for about 40 minutes, or until a knife or skewer stuck into it comes out clean. Let it cool for about 5 minutes, unmold on a serving plate and dust with confectioners sugar.

    Note:

    If you dust the plate with a little confectioners sugar before you unmold the cake onto it, the cake will tend to stick to it less.

    Serves 6.

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    Tufeen Hushani (Vulcan Wedding Cake)

    Sting

    To be made as a wedding cake, many rituals would have to be performed during the making of the cake. This is a nonritual version.

    Ingredients:

    • 6 oz ground almonds
    • 1/2 cup flour
    • 1/2 tsp salt
    • 1/8 tsp cloves
    • 1/8 tsp nutmeg
    • 1/4 tsp cinnamon
    • 1 1/2 tsp baking powder
    • 6 oz grated carrots
    • 1 tbsp vulcan bitter nectar (Dark Jamaican Rum may be used instead)
    • 1 tbsp grated lemon rind
    • 1 tbsp lemon juice
    • 5 tbsp margarine
    • 6 oz sugar; a bit more than 3/4 c
    • 5 eggs
    Method:

    Sift the ground almonds and flour together to make a very fine mixture. Add the salt, spices and baking powder and mix well. In a separate bowl put the grated carrots and the nectar. Add the lemon rind and juice. Cover and let stand.

    Cream the margarine and sugar together. Separate the eggs, putting the yolks in with the margarine and sugar and saving the whites for later. Beat the egg yolks in and then add the carrot mixture. Stir well and let sit for a few minutes.

    Beat the egg whites until soft peaks form, then set aside. Add the dry ingredients to the carrot mixture and mix well. You should have a thick batter. Now beat the egg whites a little more and fold the batter into the egg whites. Mix gently until it is just barely evenly mixed.

    Pour into a greased ring mold. Bake at 325 degrees for about 50 minutes. It is done when a skewer comes out clean. Take out of the oven and let cool for 5 minutes. Unmold onto a serving plate dusted with confections sugar (this prevents the cake from sticking as much).

    Serves 8.

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    Christmas Pudding

    Rillaith

    Ingredients: (English measures)

    • 1/4 lb plain flour
    • 1/2 lever tsp mixed spice
    • 1/4 level tsp grated nutmeg
    • 1/2 lb fresh white breadcrumbs
    • 10 oz finely shredded suet (beef suet in preference)
    • 1/2 lb soft brown sugar
    • 3/4 lb seedless raisins
    • 3/4 lb sultanas
    • 2 oz shelled wlanut halves or blanched almonds
    • Finely grated peel of 1 small orange
    • 4 large eggs, beaten
    • 1/2 wine glass brandy or dry sherry (brandy gives better taste)
    • 1/2 tsp almond essence
    • 1/4 pint milk
    Method:
    Sift flour spice and nutmeg into large bowl. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, finely-chopped walnuts or almons and grated orange peel. Toss well together.

    Combine with beaten eggs, brandy or sherry, almond essence and milk. Mix well. Traditionally, every member of the household (and any guests) should each stir the Christmas Pudding Mixture for good luck and prosperity. Sixpences and other small treasures would also be wrapped up in greaseproof paper and stirred into this mixture by the cook at this time.

    Leave overnight in the cool.

    Divide between two buttered 2-pint basins. Cover securely with lid if the basin has one, otherwise buttered greaseproof paper or aluminium foil.

    Steam steadily for 6 hours, replenishing water as it boils away.

    Cool for 15 minutes in basins. Turn out and leave until completely cold. Wrap in aluminum foil. Store in cool dry cupboard until needed. If you prefer, the puddings may be left in the basins for cooling and storage with the lid removed.

    To Serve:
    Unwrap Pudding, return to basin, cover, and steam for a further 2 hours. Turn out onto warm dish. Serve with cream or a sweet sauce of your choice.

    NB: When served, the Pudding should be carried into a darkened room aflame. This is best achieved by slightly warming 1-2 tbsp brandy, lighting the brandy with a match, and pouring over the top of the Pudding.

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    Rum Cake

    Illiane

    Sent to me by M. Nixon.

    Ingredients:

    • 1 or 2 quarts of Rum
    • 1 c. butter
    • 1 tsp sugar
    • 2 lg eggs
    • 1 c dried fruit
    • 1 tsp soda
    • lemon juice
    • brown sugar
    • nuts
    • baking powder
    Method:
    Before you start, sample the rum to check for quality. Now go ahead. Select a large mixing bowl, measuring cup, etc. Check rum again. To be sure it is of the highest quality, pour one level cup of rum into glass and drink it as fast as you can. Repeat.

    With electric mixer, beat one cup of butter in a large fluffy bowl. Add on seaspoon of thugar and beat again. Meanwhhile, make sure thata the rum is still of the finest quality. Try another cup. Open the second quarat if necessary. Add 1 arge leggs, 2 cups fired druit and beat til high. If druit get stuck in beater, just pry it loose with a drewscriver. Sample the rum again, check for conscicticity.

    Next, shift 3 cusps of peppar or salt (it really doesn't matter which). Sample the rum again. Sift 1/2 pint lemon juice.

    Fold in chipped butter and strained nuts. Add 1 babblespoon of brown thrgar, or whatever color you can find. Wix mel. Grease the oven and turn cake pan to 350 gredees. Now pour into coven and bake.

    Check the rum again and go to bed!

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    Sex in a Pan (aka Better Than Sex)

    Sting

    Well if this doesn't scream "Harem" then I don't know what does!

    Ingredients:

    • 1/2 cup butter
    • 1 cup flour
    • 1/4 cup sugar
    • 2 8 oz. packages. cream cheese, at room temperature
    • 1/2 cup icing sugar (confectioner's sugar)
    • 30 oz. carton cool whip
    • 1 6 oz. package instant chocolate pudding
    • 3 cups milk
    • 1 pt. whipping cream
    Method:
    Preheat oven to 350F. Mix first three ingredients to a fine crumb consistency. Press into a spring form pan to form a shell. Bake for 25 minutes.

    Beat together cream cheese, icing sugar and Cool Whip and pour into cooled shell. Beat together milk and chocolate pudding until thick. Pour over cream cheese mixture. Whip cream and pour over chocolate mixture. Refrigerate at least 12 hours.

    Makes 12 servings.

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    Raspberry-Chocolate Fudge

    Kira

    Ingredients:

    • 1 10 oz package raspberry chips (Hershey's)
    • 1 10 oz package choco chips
    • 1 14 oz sweetened condensed milk (NOT evaporated milk)
    • 1 1/2 teaspoons raspberry liquer or vanilla extract
    Method:
    Put chips and condensed milk in medium microwavable bowl. Microwave 1-2 minutes on HIGH (depends on your microwave. You want it melted and smooth). Stir after 1 minute. Add vanilla or raspberry liquer.

    Pour into 8 inch square pan covered with foil. Chill for 2 hours. Takes about 5 minutes to do, but it tastes like it took MUCH longer.

    Variations:
    Make it with mint chips (or any other flavour) instead of raspberry. Nummy!

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    Mom's Brownies

    Illiane

    Method:
    Remove teddy bear from oven and preheat oven to 375.

    Melt 1 cup margarine in saucepan. Remove teddy bear from oven and tell Jr "no, no." Add margarine to 2 cups sugar.

    Take shortening can away from Jr. and clean cupboards. Measure 1/3 cup cocoa. Take shortening can away from Jr. again and bathe cat.

    Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail. Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour.

    Take smoldering teddy bear from oven and open all doors and windows for ventilation.

    Take telephone away from Billy and assure party on the line the call was a mistake. Call operator and attempt to have direct dialed call removed from bill. Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well.

    Let cat out of refrigerator. Pour mixture into well-greased 9x13-inch pan. Bake 25 minutes.

    Rescue cat and take razor away from Billy. Explain to kids that you have no idea if shaved cats will sunburn. Throw cat outside while there's still time and he's still able to run away.

    Frosting:
    Mix the following in saucepan:

    • 1 cup sugar
    • 1 oz unsweetened chocolate
    • 1/4 cup margarine
    Method:
    Take the teddy bear out of the broiler and throw it away - far away. Answer the door and meekly explain to nice policeman that you didn't know Jr had slipped out of the house and was heading for the street. Put Jr in playpen.

    Add 1/3 cup milk, dash of salt, and boil, stirring constantly for 2 minutes. Answer door and apologize to neighbor for Billy having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet.

    Tie Billy to clothesline.

    Remove burned brownies from oven.

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    Pumpkin Fudge

    Sting

    Ingredients:

    • 2 cup granulated sugar
    • 1/4 tsp cornstarch
    • 1/2 cup evaporated milk
    • 2 tbsp pumpkin
    • 1/4 tsp pumpkin pie spice
    • 1/2 tsp vanilla extract
    • 1 cup nuts optional
    Method:
    In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.

    Add vanilla and nuts and cool in a pan of ice water to 110 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8 X 8 X 2-inch pan and cool. Score and cut when almost cold.

    Store in a wax paper lined metal can. Will keep for several weeks.

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    Cranberry Cookies

    Sting

    Ingredients:
    • 1/4 c Butter or margarine
    • 3/4 c Brown sugar
    • 1 Large egg
    • 1 ts Vanilla
    • 1 tb Orange zest
    • Pinch salt
    • 1 1/2 c Flour
    • 1/2 ts Baking soda
    • 1/2 c Chopped walnuts
    • 3/4 c Chopped cranberries, fresh or frozen
    Method:
    Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir in flour and baking soda. Fold in nuts and cranberries.

    Drop rounded teaspoonfuls of the mixture onto greased cookie sheet, 2 inches apart. Bake at 375 for 10 to 12 minutes or light golden.

    Remove from rack to cool. Store airtight. Makes 4 dozen.

    Variation: Make apple cookies by substituting 1 small peeled and chopped apple for the cranberries.

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    Cranberry Scones

    Sting

    Ingredients:
    • 2 1/2 c Flour
    • 2 1/2 ts Baking powder
    • 1/2 ts Baking soda
    • 3/4 c Cold butter cut up
    • 1 c Coarse chopped cranberries
    • 2/3 c Sugar
    • 3/4 c Buttermilk
    Method:
    Mix flour, baking powder and soda in a large bowl. Cut in cold butter until coarse meal texture. Stir in cranberries and sugar and then buttermilk just to blend. Cut dough in half. Knead briefly on floured surface. Press each half of dough into an 8 inch circle about 1/2 inch thick. Cut each circle into 8 wedges.

    Place wedges 1 1/2 inches apart on greased baking sheet. Bake 400 for 12 to 15 minutes or puffed and lightly browned.

    Makes 16 scones.

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    Cranberry Gingerbread

    Sting

    Ingredients:
    • 3 c Flour
    • 2 tsp Baking powder
    • 1/4 tsp Baking soda
    • 1/4 tsp Salt
    • 1 tbsp Ground ginger
    • 1 tsp Cinnamon
    • 1/2 tsp Cloves
    • 1 lg egg
    • 1 c Dark molasses
    • 2/3 c Milk
    • 1/3 c Butter or margarine melted
    • 1 c Coarse chopped cranberries
    • 1 tbsp Grated orange peel
    Method:
    Mix flour, baking powder, soda, spice and salt in a large bowl. Beat egg with molasses, milk and butter to blend well. Add to flour mixture and stir well to blend.

    Mix cranberries, sugar and peel in small bowl. Add half of this to flour mixture. Scrape batter into greased 9 x 13 pan. Spoon remaining cranberry mixture over top.

    Bake 350 for 40 minutes or tested done. Cool in pan on rack. May be frozen.

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    Velveeta Fudge

    Illiane

    This makes a vast quantity: If you're not sure that you'll like it, halve the ingredients.

    Ingredients:

    • 1 lb Velveeta Cheese (or similar fake cheese) (softened)
    • 1 lb butter (not margarine)
    • 1 cup cocoa
    • 4 boxes powdered sugar
    • 4 cups nuts (Pecan or walnuts)
    • 2 tsps vanilla flavoring
    Method:
    Melt cheese and butter (use a low setting on the microwave). Add cocoa, then sugar, and mix well. Use your hands as this will not mix well with a spoon.. Add nuts and flavoring. Pour into a large pan, allow to set and cut.

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    Chocolate-Covered Cherries

    Sting

    Ingredients:

    • 2 1/2 cups confectioners' sugar
    • 1/4 cup butter or margarine, softened
    • 1 tbsp milk
    • 1/2 tsp. almond extract
    • 2 (8oz each) jars maraschino cherries with stems, well drained
    • 2 cup semisweet chocolate chips
    • 2 tbsp shortening
    Method:
    In mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into large ball. Roll into 1 inch balls and flatten each into 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or over night.

    Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving. The longer they sit the juicier the center will be.

    Yield: about 3 dozen.

    Note: We have found that the cheap brand of cherries make a very dry cherry so you may not want to drain them much. If you end up with a dry filling store them on the counter for a week, which seems to help some.

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    Walnut Divinity

    Sting

    My grandmother made this every year and it's just not Xmas without it.

    Ingredients:

    • 2 cups granulated sugar
    • 1/2 cup white corn syrup (I use Karo syrup)
    • 1/2 cup water
    • 1/8 teaspoon salt
    • 2 large egg whites
    • 1 teaspoon vanilla
    • 1 cup chopped walnuts (or pecans or candied fruit)
    Method:
    Mix sugar, corn syrup, water and salt in saucepan. Heat slowly until sugar is dissolved, then boil gently, without stirring to 240 deg.F. on a candy thermometer (firm ball stage).

    While syrup is boiling, beat egg whites until stiff. Beating constantly, slowly pour about 1/3 of the hot syrup over egg whites. Put remaining syrup back to cook to 265 deg.F. (hard ball stage).

    Gradually beat this syrup into egg whites. Add vanilla and continue beating until mixture will hold its shape, three to four minutes. (If weather is damp and candy refuses to hold its shape, beat in one teaspoon of powdered sugar at this stage.)

    Add walnuts. Drop from teaspoon onto waxed paper, or pour into a buttered 9-inch square pan and cut into squares when cool.

    Makes about 1 1/2 pounds of candy.

    Note: This is very nearly the recipe I use. The only difference is that I boil all the syrup right to hard ball stage (265 deg.F). It works best with a stand mixer or someone else to hold the mixer while you pour.

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    Grape Pudding

    Rillaith

    Although it sounds very dry, the grapes brust when you eat releasing their juice!

    Ingredients:

    • Digestive biscuits
    • Double cream, very lightly whipped
    • Seedless grapes
    • Demerara sugar
    Method:
    Use a small (6") souffle dish, preferably clear.

    Crush 4 or 5 biscuits (best method is to place them in a paper bag and use a rolling pin) and make a layer on the bottom of the dish, add a layer of cream, and scatter (or cover, depending on the budget) with grapes.

    Continue with layers until you reach almost the top of the dish - on the last layer of biscuits place a good layer of cream (omit the grapes), spoon the sugar all over the cream, and place under a hot grill until the sugar is melted.

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    Almond Crescents

    Illiane

    Recipe from http://homearts.com

    Ingredients:

    • 1 cup blanched almonds
    • 1/4 teaspoon salt
    • 1/2 cup granulated sugar
    • 1 cup butter (2 sticks), softened
    • 2 cups all-purpose flour
    • 1 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 3/4 cup confectioners' sugar
    Method:
    Preheat oven to 350 degrees F. Place almonds in 9" by 9" metal baking pan. Bake almonds 8 to 10 minutes, until lightly toasted. Cool completely. Turn off oven.

    In food processor with knife blade attached, blend almonds with salt and 1/4 cup granulated sugar until almonds are very finely ground.

    In large bowl, with mixer at low speed, beat butter and remaining 1/4 cup granulated sugar until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy, about 3 minutes. Reduce speed to low; gradually beat in flour, almond extract, vanilla, and ground-almond mixture until blended. Divide dough in half; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or, place dough in freezer 30 minutes.)

    Preheat oven to 325 degrees F. Working with half of dough at a time, with lightly floured hands, shape dough by rounded teaspoons into 2" by 1/2" crescents. Place crescents, about 1 inch apart, on ungreased cookie sheet. Bake cookies 20 minutes or until lightly browned around the edges. Transfer cookies to wire rack. Immediately sprinkle confectioners' sugar through sieve over cookies until well coated; cool completely.

    Repeat with remaining dough. Store cookies in tightly covered container, placing waxed paper between layers if necessary.

    Yields about 6 dozen cookies. Each cookie: About 55 calories, 1 g protein, 6 g carbohydrate, 4 g total fat (2 g saturated), 7 mg cholesterol, 35 mg sodium.

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    Mostaccioli

    Illiane

    Recipe from http://homearts.com

    Ingredients:

    • 2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 2/3 cup sugar
    • 1/2 cup margarine or butter (1 stick), softened
    • 1 large egg
    • 1/2 cup milk

    Chocolate Glaze:

    • 3 tablespoons unsweetened cocoa
    • 1 1/4 cups confectioners' sugar
    Method:
    Preheat oven to 400 degrees F. Prepare Cookies: In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended. Increase speed to high; beat until light and creamy. At low speed, beat in egg until blended. Alternately beat in flour mixture and milk, beginning and ending with flour mixture.

    With hands dusted with cocoa, roll about 2 level teaspoons dough into 1-inch balls. Place balls, about 2 inches apart, on ungreased large cookie sheet. Bake cookies 8 to 10 minutes, until puffed (they will look dry and slightly cracked). With pancake turner, transfer cookies to wire rack to cool. Repeat with remaining dough.

    Prepare Chocolate Glaze: In medium bowl, with wire whisk or fork, mix cocoa with 3 tablespoons plus 1 teaspoon boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cooled cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 10 minutes. Store cookies in tightly covered container with waxed paper between the layers.

    Yields about 5 dozen cookies. Each cookie: About 50 calories, 1 g protein, 9 g carbohydrate, 2 g total fat (0 g saturated), 4 mg cholesterol, 40 mg sodium.

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    Sweet Dreams Coffee Cake

    Illiane

    This is a recipe from the N.C. Egg Association.

    Ingredients:

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 2 teaspoons cinnamon
    • 2/3 cup melted margarine
    • 1 cup buttermilk
    • 2 eggs
    • 2 teaspoons orange extract
    Topping:
    • 1 1/2 teaspoons cinnamon
    • 1/2 cup brown sugar
    • 1/2 cup chopped pecans (optional)
    • 1/4 cup confectioners' sugar
    Method:
    Combine flour, baking soda, baking powder, salt, sugar, 1/2 cup brown sugar, 2 teaspoons cinnamon, margarine, buttermilk, eggs and orange extract. Beat at low speed with electric mixer until moistened; increase to medium speed for 3 minutes. Spread batter into greased and lightly floured 9 x 13 x 2-inch baking pan. Cover and refrigerate overnight.

    Topping:
    Combine 1 1/2 teaspoons cinnamon, 1/2 cup brown sugar and nuts. Place in airtight container until ready to bake cake.

    Heat oven to 350 degrees. Sprinkle batter with topping mixture. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Place Christmas doily on top of cake, sprinkle with confectioners' sugar, remove doily and serve warm. Makes 15 servings.

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    Cinnamon Buns

    Rillaith

    Taken from Delicious Meals Made Easy; UK measurements

    Ingredients:

    • 225g (8oz) plain flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1/4 tsp bicarbonate of soda
    • 50g (2oz)
    • 100g (4oz) raisins
    • 60ml (2fl oz) soya oil
    • 225g (8oz) fromage frais
    • 3tbsp melted butter
    For the filling:
    • 50g (2oz) soft dark brown sugar
    • 50g (2oz) finely chopped walnuts
    • 3/4 tsp ground cinnamon
    Method:

    Preheat oven to 200C / 400F / gas mark 6. Lightly grease a 23cm (9in) square cake tin. For the filling, mix together the brown sugar,walnuts, and cinnamon. Set aside.

    Sift the flour, baking owder, slat, and bicarbonate of soda into a bowl. Stir in the caster sugar and raisins. In a seperate bowl, blend the oil, fromage frais, and a tablespoon of butter. Sitr into the flour mixture to form a dough. Knead lightly until smooth.

    Roll out the dough on a lightly floured surface to form a 30x25cm (12x10in) rectangle. Brush with a tablespoon of butter. Sprinkle over the filling. Roll up from a long edge, then pinch the edge to seal.

    Cut into 12 slices (approz 2.5cm / 1in). This will be easier if the dough is chilled for 30 minutes, and then cut with a very sharp knife. Place in the tin so that their sides just touch. They will gently spread and stick together during baking, but the cooked rolls are easy to pull apart. Brush rolls with the remaining butter. Bake for 25 minutes, or until golden. Serve warm.

    Freezing:
    Freeze the buns in freezer bags for up to 6 months. Thaw, then warm up in a preheated medium oven.

    Variations:
    For the Cinnabon taste, cover liberally in gloopy icing (icing sugar + water).

    Cheap and Sleazy Chocolate Mousse

    Sting

    Ingredients:

    • 6 oz.semi-sweet chocolate chips
    • 1/2 c. boiling water
    • 1 egg
    • 1 T. Kahlua or vanilla
    • 1/2 pint heavy cream
    Method:

    Place chocolate chips in blender and pour boiling water over. Blend well on high speed. Add remaining ingredients and blend well. Pour into dessert glasses and chill for at least an hour.

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    Daffodil Cake

    Sting

    Ingredients:

    • 1 1/4 cups egg whites (about 10-12 eggs)
    • 1 1/2 teaspoons cream of tartar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 1/2 cups sugar
    • 1 cup cake flour
    • 4 egg yolks
    • 1 Tablespoon grated orange peel
    • 2 teaspoons grated lemon peel
    • 1 1/2 cups confections' sugar
    • 3/4 cup butter, softened
    • 3 egg yolks
    • 1/8 teaspoon salt
    • 2 tablespoons grated orange peel
    • 4 teaspoons grated lemon peel
    • Orange sections
    Method:

    Preheat oven to 375 degF. In large bowl, measure egg whites, cream of tartar, vanilla and salt. With mixer at high speed, beat until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating at high speed until sugar dissolves and whites stand in stiff glossy peaks. Do not Scrape bowl.

    Reduce mixer speed to low. Gradually beat in flour until just blended. In another large bowl at high speed, beat yolks until thick and lemon-coloured. Fold in half of egg-white mixture and orange and lemon peel. In 10 inch tube pan, drop heaping tablespoons of white and yellow batter to form a check board pattern. Bake 35-40 minutes. Invert cake and cool in pan for 1 hour.

    Meanwhile, make the frosting:
    In small bowl with mixer at medium speed, beat sugar with butter, egg yolks and salt until fluffy. Stir in grated orange and lemon peel. Frost cake. Garnish with orange sections. Refrigerate.

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    Danish Red Fruit Pudding with Cream Danish Red Fruit Pudding with Cream Danish Red Fruit Pudding with Cream Danish Red Fruit Pudding with Cream

    Sting

    Ingredients:

    • 1 1/2 lbs fresh raspberries or strawberries
    • 2 Tbsp sugar
    • 2 Tbsp arrowroot powder
    • 1/4 cup cold water
    • slivered almonds
    • 1/2 cup light cream
    Method:

    Puree berries and stir in sugar. Bring to boil, stirring constantly. Dissolve arrowroot powder in water and stir into berry puree. Simmer but do not boil. Remove from heat when thickened. Cool then chill 2 hours. Sprinkle with almonds and serve with cream on the side.

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    Godiva Brownies

    Sting

    Ingredients:

    • 5 oz Unsweetened Chocolate
    • 1 tsp Vanilla
    • 2/3 Cup Butter
    • 1/2 Cup Chocolate Liqueur
    • 1 Tbls Instant Coffee
    • 1/2 Cup All-Purpose Flour
    • 5 Large eggs
    • 2 1/2 Cups Nuts, Chopped
    • 1/2 tsp Salt
    • 2 Cups Sugar
    Method:

    Preheat oven to 450 degrees. Melt the chocolate and the butter in the top of a double boiler until smooth. Add the instant coffee. Set aside to cool. Beat the eggs and salt together until fluffy. Gradually beat in the sugar. Beat until the mixture becomes ribbony (about 10 minutes). Beat in the vanilla, chocolate liqueur and the cooled chocolate using a mixer running at low speed. Fold in the flour until just incorporated. Fold in the nuts. Pour the batter into a well greased, parchment li ned (11"x17") baking pan. Place the pan in the oven. Reduce the heat in the oven to 400 degrees. Bake until a toothpick inserted in the middle comes out clean (20-22 minutes). Let cool in the pan before cutting.

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    Heaven and Hell Cake

    Sting

    Ingredients - Angel Food Cake:

    • 2/3 c Cake flour
    • 1 c Confectioners' sugar
    • 1 c Egg whites (7 or 8)
    • 1 pn Salt
    • 1 ts Cream of tartar
    • 2/3 c Sugar
    • 1 ts Vanilla
    • 1/2 ts Almond extract
    Devil's Food Cake:
    • 1/2 c Powdered cocoa
    • 1 c Strong coffee
    • 1/2 c Shortening
    • 1 1/2 c Sugar
    • 2 lg Eggs
    • 1 ts Vanilla
    • 1 1/2 c Cake flour
    • 3/4 ts Salt
    • 1/4 ts Baking powder
    • 1 ts Baking soda
    Peanut Butter Mousse:
    • 12 oz Cream cheese
    • 1 3/4 c Confectioners' sugar
    • 2 c Peanut butter, at room temp
    • 3/4 c Heavy cream
    Ganache:
    • 2 c Cream
    • 2 lb Milk chocolate, chopped
    Method:

    Angel Food Cake: Preheat oven to 375 degrees. Cut parchment paper or wax paper to fit the bottom of a 10-inch round cake pan. Do not grease the

    pan or paper. Sift together the flour and confectioners' sugar. Set aside. Place egg whites in a bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute or until soft peaks form. Increase speed to medium; add sugar by tablespoons until it is all incorporated, then beat 1 1/2 minutes longer.When egg whites have stiff peaks, add vanilla and almond extract. Remove bowl from mixer and sprinkle half of the confectioners' sugar-flour mixture over the egg whites. Fold in with a rubber spatula; sprinkle with remaining sugar-flour mixture and fold again, using minimum number of strokes so that the egg whites do not deflate.

    Gently spoon the mixture into prepared pan and bake for 40 to 50 minutes or until golden brown. Do not overbake or the cake will sink in the center.

    Devil's Food Cake: Sift cocoa into a mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. Combine shortening, sugar, vanilla and eggs, and beat for 2 minutes at medium speed. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes.

    Peanut Butter Mousse: In the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat in the confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be easier to blend. Transfer mixture to another bowl and set aside. Place the heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside.

    Heat 2 c cream just to a simmmer and turn off heat. Stir in chocolate. Cover pan and let the chocolate melt. Whisk to combine thoroughly, then let cool to room temperature.

    To assemble: When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you have 4 cake layers. To slice the angel food cake, spray the knife with oil. Holding the top of the cake with your flat, open hand, use a sawing motion to slice through. Do not put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top layer and it will be easier to level off.) Place one layer of the devil's food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of the angel food cake, then spread another third of the mousse. Top with remaining angel food layer. Whisk the ganache, then spread over the cake with a spatula, frosting both the top and sides generously. Refrigerate for at least 2 hours before serving. Served chilled; slice with a warm, wet knife.

    Any leftover cake may be frozen, tightly wrapped, for up to a month.

    Per serving: calories, 1007; fat, 64g; cholesterol, 120 mg; sodium,472 mg; percent calories from fat, 55 percent.

    Optional garnishes: Puree frozen raspberries; strain through a sieve. Sweeten to taste with sugar. Melt milk chocolate and white chocolate. Spread milk chocolate in a cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces. Serve the cake on drizzled raspberry sace, propped up with chunks of swirled chocolate.

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    Keep-it-Secret Marmalade

    Sting

    Ingredients:

    • 2 c finely-chopped cucumbers
    • 4 c granulated sugar
    • 1/2 cup of lime juice (or lemon, but lime's better)
    • 2 T grated lime peel (if necessary, lemon will serve)
    • 1/2 bottle liquid fruit pectin
    • whatever coloring you fancy: beet juice, blueberry juice
    Method:

    In big saucepan combine cucumbers, sugar, juice and peel. Mix well, add coloring, boil one minute over high heat, stirring constantly. Remove from stove, stir in pectin. Skim off foam, stir and skim 5 minutes to cool a bit. Ladle quickly into jelly glasses and cover with 1/8 inch hot paraffin. Makes about five jelly glasses.

    Note: Every household in old Mobile (that's in South Alabama for you Brits *grin*) had a few recipes which were handed down with admonitions not to give everybody the directions. If one wished to have a good idea of the exact ingredients and the true cooking method for some dish, one had to talk to three ladies of the same family on the same day, before they could decide how to edit the recipe before passing it on. Here's a delicious marmalade nobody could ever quite figure out. The lady who made it, unmarried, childless, on her deathbed wrote it out for her faithful grocery delivery boy who not only brought her groceries but mailed letters, picked up the newspapers, all that. This mystery marmalade is equally good on hot biscuits, muffins, and pones, even on top of frozen buttermilk as dessert.

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    Lowfat Chocolate Cake

    Sting

    Ingredients:

    • non stick cooking spray
    • 1 1/4 cup flour
    • 1 cup sugar
    • 1/2 cup unsweetened cocoa
    • 1/4 cup corn starch
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt (I use about 1/4 tsp)
    • 4 egg whites
    • 1 cup water
    • 1/2 cup karo light or dark corn syrup
    • (optional: confectioner's sugar)
    Method:

    Spray 9-inch square baking pan. In large bowl combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl mix (whisk) eggs whites, water and corn syrup. Add to flour mix; stir until smooth.

    Pour into pan and bake at 350 F 35 min. or until toothpick inserted in center comes out clean. Cool. Optional-sprinkle with powdered sugar. 16 servings.

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    Lenguas De Gato (aka Cat's Tongue Cookies)

    Sting

    Ingredients:

    • 1/4 lbs sweet butter
    • 3/4 cup powdered sugar
    • 1/4 teaspoon vanilla
    • 1/8 teaspoon lemon rind (optional)
    • 2 egg whites, unbeaten
    • 3/4 cup flour
    • pinch salt
    Method:

    Cream butter until light and fluffy. Add sugar, vanilla, and lemon rind.

    Beat for 1 more minute.Add egg whites. Gradually stir in flour and salt. Put dough into a pastry bag or cake decorator fitted with a 1/4 inch round opening. Press dough onto a greased cookie sheet in 2 1/2 lengths, well spaced. Bake at 350 degrees F. for 5 minutes, or until very lightly brown. WATCH COOKIES WILL BURN IN A FLASH!

    Makes about 70 cookies.

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    © The Harem, 1997. Last updated 21 September, 1998

    Recipes originally collated and HTMLised by Yfandes, yfandes@snip.net.
    Edited, updated, indexed, and split into more manageable chunks by Rillaith, rillaith@harem.org.