Chocolate Pecan Pie
Courtesy Harsh Betty

one 9" unbaked pie crust

1 cup light corn syrup
1/2 cup sugar
1/4 cup melted butter
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips

Topping (optional): 2 tbsp. reserved semi-sweet choc. chips
10 pecan halves
whipped cream

Beat filling ingredients together, pour into pie crust and bake at 325 for
55 - 65 minutes or until set. Cool completely.

To do the topping thing: melt the chocolate chips (microwave works great),
dip each pecan half into the melted chocolate, and let them cool/dry on
waxed paper. Garnish cooled pie with whipped cream and chocolate-dipped
pecans.

Marshmallows

2 envelopes gelatine
1/2 c. cold water
1/2 tsp. salt
1 tsp. vanilla

Put in large mixer bowl. Stir slightly.

3/4 c. hot water
2 c. sugar

Boil until it tests thread stage. Pour into gelatine
mixture and beat with electric mixer until thick,
fluffy and cool (my mom says that you have to beat it
for a long time). Pour in to 9X9 cake pan and let set
in fridge for 1/2 hour or until firm. Brown 1/2
package of coconut in heavy bottomed pan, stirring
constantly. Let cool. With wet knife (very
important!)Cut marshmallows in squares and roll in
browned coconut.

WHOLE ORANGE MUFFINS

"This retains the vitamin content of the orange peel and pith and cuts the sweetness of muffins perfectly."

1 orange
1/2 cup orange juice
1 egg
1/4 cup oil
1 1/2 cups self-raising flour
3/4 cup sugar
1 tsp salt
1/2 cup raisins / sultanas (optional)
1/2 cup chopped nuts (optional)

Cut orange into 8 pieces. Put cut-up orange (that's right - the whole orange), orange juice, egg and oil in blender.
Blend until smooth.

Add flour, sugar, baking powder, baking soda and salt. Blend.
Add raisins and/or nuts. Blend just until mixed.
Pour mixture into muffin tins and bake at 190 C (375F) for 15 to 20 min.
Makes 16 medium muffins.

Parkin

One of my all time favourite cakes, to make and eat

"this is one of those cakes in which you can use whole-wheat flour, brown-sugar
and molasses without any problems at all, and the result is delicious as well as
nutritious. It's moist and gooey, particularly if you wrap it in foil and keep
it a few days before eating it." (from ckbk--vegetarian dishes from around the
world-Rose Elliot)

Makes 15-18 pieces

8 tbsp butter or margarine
1 cup (250 ml) molasses
1/2 (125 ml) Firmly packed dark brown sugar
1 cup (250 ml) whole-wheat flour
1 tsp baking powder
1 tsp ground ginger
1 tsp mixed spice: ground ginger, nutmeg, cinnamon, allspice (to taste)
1 1/2 cup (375 ml) rolled oats
6 tbsp milk
1 egg

Preheat oven to 325 deg. (160 cel.)
Put margarine or butter into a small saucepan with the molasses, brown sugar,
heat gently just until melted, DO NOT boil. Cool.
Measure flour, baking powder, spices into bowl, stir in oats.
Make a well in the centre of dry ingredients, pour in cooled molasses mixture
and the milk, and then the egg, mix thoroughly-smooth.

Brush an 8" (20 cm) square pan with softened butter or margarine, pour in
mixture.
Bake for 55/60 minutes (check it at about 35 mins, then every 5/7 min with
toothpick etc.........parkin should shrink away from the sides and feel firm to
the touch.
Cool-wrap, wait and then enjoy!

Blackout Cake

The original Blackout Cake was a 1950s-era specialty of Ebinger’s Bakery in Brooklyn, New York. What makes this cake so famous, and so fondly remembered, even today? Well, it has several differentiating characteristics: it’s multi-layer, rather than just double-layer; the layers are sandwiched around a creamy pudding-type filling, rather than icing; and the thick chocolate icing is sprinkled heavily with cake crumbs, giving the finished product a distinctly “chocolate fur” look. This cake is best eaten the day it’s assembled, but it’s easy to assemble all the parts ahead of time, at your leisure, then combine them when you’re ready.

CAKE

1/2 cup (1 5/8 ounces) Dutch-process cocoa
2 ounces unsweetened baking chocolate
3/4 cup (6 ounces) boiling water
1 cup (2 sticks or 8 ounces) soft butter
2 cups (14 ounces) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

FILLING

1/2 cup (3 ounces) bittersweet or semisweet chocolate, chopped
2 tablespoons (1 ounce) butter
3/4 cup (5 1/2 ounces) sugar
1 3/4 cups (14 ounces) milk
3 tablespoons cornstarch
2 tablespoons cocoa (Dutch-process or natural)
pinch of salt
1 teaspoon vanilla extract
1 tablespoon espresso powder*
*Optional, but espresso powder, like vanilla, really accents the flavor of the chocolate.

ICING

1 1/2 cups (9 ounces) chopped bittersweet or semisweet chocolate
1/2 cup (1 stick or 4 ounces) butter
1/3 cup (2 5/8 ounces) hot water
2 tablespoon (1 3/8 ounces) light corn syrup
2 teaspoons espresso powder (optional, but good)
2 teaspoons vanilla

CAKE: Place the cocoa and chocolate in a heatproof bowl or small saucepan. Add the boiling water, and stir until smooth. If the chocolate doesn’t completely melt, microwave or heat over low heat briefly, just until melted. Set the mixture aside to cool to lukewarm.

In a medium-sized mixing bowl, beat the butter until light. Add the sugar, baking powder, baking soda, salt, and vanilla, and beat until fluffy. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

Mixing at medium speed, alternately add the flour and lukewarm chocolate mixture, beginning and ending with flour. Pour the batter into two greased and floured 8-inch round pans.

BAKING: Bake the cakes in a preheated 350°F oven for 38 to 42 minutes, until a cake tester inserted into the center of one comes out clean, and they’re starting to pull away from the sides of the pan. Remove the cakes from the oven, and after 10 to 15 minutes, turn them out of the pans to cool completely on a rack.

FILLING: In a medium saucepan set over low heat, melt the chocolate and butter, then stir in the sugar. Dissolve the cornstarch in the milk, and stir this mixture into the melted chocolate along with the cocoa, salt, and espresso powder. Bring to a boil over medium heat, stirring constantly. Remove from the heat, stir in the vanilla, rub a bit of butter over the top of the filling so it doesn’t develop a skin, and allow to cool.

ICING: In a microwave, or in a saucepan set over low heat, melt together the chocolate and butter, stirring till smooth. Remove the pan from the heat, and whisk in the remaining ingredients, stirring till smooth.

ASSEMBLY: Cut one of the cake layers across the center to make two round, thin layers. Cut about one-third off the top of the other cake layer; if it’s domed in the oven, simply cut off the dome to make a flat top.

Put one of the layers on a plate. Put strips of waxed paper or parchment under the edges, to catch any overflow of filling or icing. Spread half the filling onto the cake, add the second layer, and top with the remaining filling. Add the third layer, and use about half the icing to frost the cake, top and sides. Refrigerate the cake for 15 minutes or so, to give the icing a chance to harden. You can prepare the cake up to this point, then refrigerate overnight and serve the next day (or two days later), if desired.

Crumble the reserved piece of cake. Frost the cake with the remaining icing, then coat it with the cake crumbs, gently patting them onto the sides and sprinkling them on top. Yield: 1 cake, 12 servings.

NOTE: The only part of this cake that doesn’t keep well is the crumbs on top. Feel free to make the cake several days ahead of time, if desired; but don’t coat it with the final layer of icing, and the crumbs, until just before serving. A nice sprinkling of chocolate jimmies would be lovely in place of the crumbs, if you want to finish the cake well ahead of time.

www.BakingCircle.com
April 29, 2003

I Care Bag for Homeless or those in Need
Friendship Bags contain:

--a pop-top can of fruit, or fruit cocktail
--a pop-top can of vienna sausage
--a small can of juice
--a package of cheese and crackers, or peanut
butter and crackers
--a napkin and plastic fork
--a moist towelette
--one all-day bus pass
--change for a local phone call
--a coupon for a free shower at the local YMCA
--a card with a list of community contact phone numbers
(crisis clinic, food bank, Salvation Army, etc.)
--Coupon for coffee shop
--Coupon for a few dollars for grocery store

Basic Graham Cracker Crust
Prep time: 10 minutes. Cook time: 5-8 minutes. Makes 1 9-inch crust.

When making a no-bake pie, the easiest pie crust you can make is a crumb crust. For variation, try substituting chocolate-cookie wafers, crushed-sugar ice-cream cones, gingersnap cookies or lemon-drop cookies for the graham crackers. You can also add about 1/3 cup sweetened, flaked coconut or ground nuts to the crumb mixture.
Ingredients:
1 1/3 cup graham-cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar
1/8 teaspoon salt

Instructions:
Combine the crumbs, butter, sugar and salt in a mixing bowl and mix until crumbs are moistened and begin to stick together. Pour the mixture into the pie plate and, using your fingers, press the mixture up the sides and across the bottom of the pan. If the mixture sticks to your fingers, moisten them with water.

Bake the crust at 350 degrees until crisp, about 5-8 minutes. Cool completely before filling.

Per 1/8 of crust: 154 cal.; 1 g pro.; 17 g carb.; 9 g fat (5 sat., 3 monounsat., 1 polyunsat.); 19 mg chol.; 158 mg sod.; 0 g fiber; 5 g sugar; 53 percent calories from fat.

North Korean Chicken


1/4 to 1/2 C. sugar
1/2 C. soy sauce
2 beaten eggs
1/4 C. water
2 or 3 stalks chopped green onions
2 large cloves of garlic, minced
2 T. sesame seeds
1/4 t. ginger

Instructions:
Combine all above ingredients, and marinate chicken (easier if cut up into manageable chunks, depends how you want to serve the chicken) in the resulting sauce. (The longer, the better) Coat with cornstarch and fry in peanut oil.

Broiled Rosemary Lemon Chicken
in White Wine Sauce

Ingredients:
2 broiling chickens,
2 1/2 to 3 pounds each, halved

Marinate:
Lemon Sauce (recipe follows)
1/4 C. chopped fresh flat-leaf parsley
2 T. Butter
Shaved Parmigiano Reggiano
1 lb. Assorted Garden (multi flavored) Farfalle (bow ties)

Instructions:
Preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about six pieces (leg, thigh, wing, and three small breast pieces).

Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to coat well. If necessary, divide sauce in half, and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece, and broil for an additional minute. Remove from broiler, and evenly portion chicken onto six warm serving plates.

Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour sauce over chicken, distributing it evenly among the six servings; serve with lots of crusty bread to absorb the sauce.

Ingredients:
Marinate: (minimum 6 hrs., better overnight)
1 C. fresh lemon juice Buy a big bag of these you'll need 12
1 C. pure olive oil
1/2 C. fresh rosemary
1 C. good full-bodied white wine
3 cloves minced garlic
1/2 t ea. salt, fresh ground pepper

Ingredients:
Lemon Sauce:
Makes approximately 3 1/4 C.
2 C. fresh lemon juice
1 C. olive oil
1 tablespoon red-wine vinegar
1 1/2 t. 4-5 cloves minced garlic
1/2 t. dried oregano
1 C. fresh rosemary
1 more C. of that good wine
1 C. pure olive oil
Salt and pepper to taste

Instructions:
Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use.

Basic Gingerbread Cookies
source: Martha Stewart
Makes about 16 large cookies


6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

3. Heat oven to 350°. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.

Thai Turkey Wrap
Servings: 4

1 lime zested and juiced
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons green onion minced
1 Tablespoon cilantro minced
2 Tablespoons crunchy peanut butter
1 Tablespoon brown sugar
1 Teaspoon fresh ginger root minced
1 Teaspoon garlic minced
1/2 Teaspoon lime zest grated
1/4 Teaspoon red pepper flakes
1/2 Pound roasted turkey breast cut into 1/4-inch strips
1 Soft Loaf lavosh
4 Ounces carrots julienned
4 Ounces cucumbers julienned

1. In medium bowl, combine lime juice, soy sauce, green onions,
cilantro, peanut butter, brown sugar, ginger root, garlic, lime
zest/rind, pepper flakes and turkey strips. Cover and refrigerate
for at least 2 hours.
2. Unfold lavosh; drain turkey mixture, if necessary, and spread
evenly along lower quarter of bread.
3. Layer with carrots and cucumbers.
4. Roll up tightly and cut into four equal portions.

SOURCE: Recipe by The National Turkey Federation.

Pasta with Garlic and Oil
Serves 4 to 6
For a twist on pasta with garlic and oil, try sprinkling toasted fresh bread crumbs over individual bowls, but prepare them before proceeding with the pasta recipe. We like the crunch of Maldon sea salt flakes for this dish, but ordinary table salt is fine as well. Given the large amount of garlic in this recipe, you may want to mince it in a food processor. A garlic press or chef’s knife are other options.

Salt (see note)
1 pound spaghetti
6 tablespoons extra-virgin olive oil
1/4 cup minced garlic (about 30 small, 20 medium, 10 large, or 5 extra-large cloves) from 1 or 2 heads
3/4 teaspoon hot red pepper flakes
3 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
1/2 cup coarsely grated Parmesan cheese (optional)
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large pot. Add 1 tablespoon salt and pasta to boiling water, stir to separate noodles, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.

2. While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon salt in heavy-bottomed nonstick 10-inch skillet. Cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic along with hot red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water and stir well to keep garlic from clumping.

3. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and ¾ teaspoon salt; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan cheese, if desired.

Hot Fudge Pudding Cake
Serves 8
If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn’t too strong, use 1 cup of cold coffee mixed with 1/2 cup of water. Serve the cake warm with vanilla or coffee ice cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.

2 teaspoons instant coffee
1½ cups water
2/3 cup (2½ ounces) Dutch-processed cocoa
1/3 cup packed (1¾ ounces) brown sugar
1 cup (7 ounces) granulated sugar
6 tablespoons unsalted butter
2 ounces bittersweet or semisweet chocolate, chopped
¾ cup (3¾ ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
¼ teaspoon salt
1 large egg yolk

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray (see illustration on page 321). Stir instant coffee into water; set aside to dissolve. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.

2. Pour batter into prepared baking dish and spread evenly to sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter); pour coffee mixture gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.) Cool cake in dish on wire rack about 25 minutes before serving

Flourless Chocolate Cake
Serves 12 to 16
Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped
½ pound (2 sticks) unsalted butter, cut into ½-inch chunks
¼ cup strong coffee or liqueur (optional)
Confectioners’ sugar or cocoa powder for decoration

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.

Buffalo Wings

Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer

4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1?2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks


1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot and celery sticks and Blue Cheese Dressing on the side.

The Best Banana Bread

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Makes one 9-inch loaf


2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup) - I used candied ginger instead once - YUM!
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.