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titusnowlNanny Werkheiser's Chocolate Cake
THE CAKE:
2 cups flour
2 cups sugar
1 cup cocoa
2 eggs
2 tsp baking soda
6 tbsp margarine
2 cups strong, hot coffee
2 tsp vanilla
Add baking soda and margarine to hot coffee. Stir until margarine melts. Let cool, then add eggs and vanilla. Add to dry ingredients and mix well. Pour into greased and floured layer cake pans. Bake at 350 for 45 minutes.
THE FROSTING:
3 cups powdered sugar
1/2 cup cocoa
1/2 cup margarine, softened
3 Tbsp cold, strong coffee
1 tsp vanilla
Mix all ingredients together. If too thin, add more powdered sugar; if too dry, add a dash of milk.
Smorbakelser
1 cup butter or margarine, softened
2 egg yolks
1/2 cup sugar, scant
1 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
Preheat oven to 450. Cream butter, egg yolks, and sugar thoroughly until light and fluffy. Beat in vanilla and almond extracts. Stir in flour. Dough should be soft but not sticky.
The best way to make these is with a cookie press and a bit of coloured sugar sprinkled on top, but you can also use cookie molds or cookie cutters. They need to bake about 10 minutes. Watch carefully, as they burn quickly and will continue to cook on the pan after you pull them out; let them cool a few minutes on the pan, then remove to cooling racks. Makes about 3 dozen if you're using a cookie press.
Grandma Brown's Molasses Cookies
3 cups sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 cup melted shortening
1 cup molasses
2 tbsp warm water
1 egg, beaten
Sift dry ingredients together. Combine with remaining ingredients and mix well. Can be rolled and cut or made as a drop cookie. Cut out and bake at 400 for 15 min. Yields 4 dozen.
Boston Creme Pie
THE CUSTARD
1 1/3 cups milk, divided
1/3 cup granulated sugar
2 tbsp cornstarch
3 large egg yolks
2 tbsp butter, cut up
1 tsp vanilla extract
1 cup milk in microwaveable bowl. Microwave on High 1 min, til milk is hot. Whisk sugar & cornstarch in 2 qt saucepan til blended. Whisk in remaining 1/3 cup milk and egg yolks until smooth. Gradually whisk in hot milk. Cook over medium-low heat, whisking gently til it comes to a full boil. Remove from heat and stir in butter until melted. Strain custard through a seive into a medium bowl. Stir in vanilla extract. Cover surface directly with plastic wrap. Refrigerate at least 2 hours, until cold. Can be made ahead and kept in refrigerator overnight.
THE CAKE
2 cups cake flour (not self-rising)
2 tbsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, room temp
3/4 cup milk, room temp
1 tsp vanilla extract
Heat oven to 350. Grease and flour a 9" springform pan. Whisk flour, baking powder, and salt in a bowl til blended. Beat butter in a large mixer bowl til softened (about 1 minute). Gradually beat in sugar, then beat 4-5 minutes til fluffy. At low speed, beat in eggs one at a time til well blended. Combine milk and vanilla in glass measure. Alternately beat in flour mix with milk mix, beginning and ending with flour, beating just til blended. Spread batter evenly in pan. Bake 35-40 minutes (until a toothpick comes out clean). Cool cake in pan for 10 minutes. REmove from pan. Cool. Can be made ahead - wrap well and freeze up to two weeks; thaw at room temp for two hours.
THE GLAZE
1/4 cup heavy or whipping cream
1 tsp instant coffee powder
4 oz semisweet chocolate bits
1 tbsp light corn syrup
1/4 cup confectioners' sugar, sifted
Bring cream and instant coffee to a boil in 1 qt saucepan. Remove pan from heat; add chocolate. Cover and let stand 1 minute. Whisk until chocolate melts. Add corn syrup & confectioners' sugar; whisk until smooth. Let stand 10 min to cool.
PUTTING IT TOGETHER
Split cake in half horizontally with a long, serrated knife. REmove top. Place bottom layer on cake stand or serving plate. Spoon chilled custard onto bottom layer and spread up to 1/2" from edge. Top with remaining cake layer, cut side down. Spoon glaze onto center of cake; spread evenly, letting some run down sides. Let stand until glaze firms up.
THE CAKE:
2 cups flour
2 cups sugar
1 cup cocoa
2 eggs
2 tsp baking soda
6 tbsp margarine
2 cups strong, hot coffee
2 tsp vanilla
Add baking soda and margarine to hot coffee. Stir until margarine melts. Let cool, then add eggs and vanilla. Add to dry ingredients and mix well. Pour into greased and floured layer cake pans. Bake at 350 for 45 minutes.
THE FROSTING:
3 cups powdered sugar
1/2 cup cocoa
1/2 cup margarine, softened
3 Tbsp cold, strong coffee
1 tsp vanilla
Mix all ingredients together. If too thin, add more powdered sugar; if too dry, add a dash of milk.
Smorbakelser
1 cup butter or margarine, softened
2 egg yolks
1/2 cup sugar, scant
1 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
Preheat oven to 450. Cream butter, egg yolks, and sugar thoroughly until light and fluffy. Beat in vanilla and almond extracts. Stir in flour. Dough should be soft but not sticky.
The best way to make these is with a cookie press and a bit of coloured sugar sprinkled on top, but you can also use cookie molds or cookie cutters. They need to bake about 10 minutes. Watch carefully, as they burn quickly and will continue to cook on the pan after you pull them out; let them cool a few minutes on the pan, then remove to cooling racks. Makes about 3 dozen if you're using a cookie press.
Grandma Brown's Molasses Cookies
3 cups sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 cup melted shortening
1 cup molasses
2 tbsp warm water
1 egg, beaten
Sift dry ingredients together. Combine with remaining ingredients and mix well. Can be rolled and cut or made as a drop cookie. Cut out and bake at 400 for 15 min. Yields 4 dozen.
Boston Creme Pie
THE CUSTARD
1 1/3 cups milk, divided
1/3 cup granulated sugar
2 tbsp cornstarch
3 large egg yolks
2 tbsp butter, cut up
1 tsp vanilla extract
1 cup milk in microwaveable bowl. Microwave on High 1 min, til milk is hot. Whisk sugar & cornstarch in 2 qt saucepan til blended. Whisk in remaining 1/3 cup milk and egg yolks until smooth. Gradually whisk in hot milk. Cook over medium-low heat, whisking gently til it comes to a full boil. Remove from heat and stir in butter until melted. Strain custard through a seive into a medium bowl. Stir in vanilla extract. Cover surface directly with plastic wrap. Refrigerate at least 2 hours, until cold. Can be made ahead and kept in refrigerator overnight.
THE CAKE
2 cups cake flour (not self-rising)
2 tbsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, room temp
3/4 cup milk, room temp
1 tsp vanilla extract
Heat oven to 350. Grease and flour a 9" springform pan. Whisk flour, baking powder, and salt in a bowl til blended. Beat butter in a large mixer bowl til softened (about 1 minute). Gradually beat in sugar, then beat 4-5 minutes til fluffy. At low speed, beat in eggs one at a time til well blended. Combine milk and vanilla in glass measure. Alternately beat in flour mix with milk mix, beginning and ending with flour, beating just til blended. Spread batter evenly in pan. Bake 35-40 minutes (until a toothpick comes out clean). Cool cake in pan for 10 minutes. REmove from pan. Cool. Can be made ahead - wrap well and freeze up to two weeks; thaw at room temp for two hours.
THE GLAZE
1/4 cup heavy or whipping cream
1 tsp instant coffee powder
4 oz semisweet chocolate bits
1 tbsp light corn syrup
1/4 cup confectioners' sugar, sifted
Bring cream and instant coffee to a boil in 1 qt saucepan. Remove pan from heat; add chocolate. Cover and let stand 1 minute. Whisk until chocolate melts. Add corn syrup & confectioners' sugar; whisk until smooth. Let stand 10 min to cool.
PUTTING IT TOGETHER
Split cake in half horizontally with a long, serrated knife. REmove top. Place bottom layer on cake stand or serving plate. Spoon chilled custard onto bottom layer and spread up to 1/2" from edge. Top with remaining cake layer, cut side down. Spoon glaze onto center of cake; spread evenly, letting some run down sides. Let stand until glaze firms up.
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Date: 2008-11-29 07:43 pm (UTC)