Chocolate Souffles

Butter and sugar 10 small ramekins

Melt together:

1 c chocolate (½ milk, ½ semisweet)

1 c butter

Beat until fluffy:

4 egg yolks

5 whole eggs

1 c sugar

Slowly stir in chocolate, fold in 1 c sifted flour, pour into ramekins. Bake at 375 degrees for 18 minutes. Should be soft in the center. Serve with whipped cream and raspberries.

Brownies

½ c butter melted

1 c sugar

1 t vanilla

2 eggs

½ c flour

1/3 c cocoa

¼ t baking powder

¼ t salt

Bake dough at 350 for at least 20 minutes

Frosting:

3 T butter

3 T cocoa

1 T corn syrup

½ t vanilla

1 c icing sugar

1-2 T milk

Lemon Bread

½ c butter
1 c sugar

2 eggs

1 ½ c flour

1 ½ t baking powder

lemon rind (all)

½ c milk

Mix and bake in loaf pan 350 for >45 minutes until toothpick comes out clean.

Topping:

Juice from 1 lemon and ¼ c sugar on top of loaf while still warm.

Texas Sheet Cake

In mixer:

2 c flour

2 c sugar

1/2 t salt

1/2 t soda

In saucepan, bring to a boil and then pour over dry ingredients:

1 c butter

1 c water

4 T cocoa

Mix, then add:

2 eggs

1/2 c buttermilk or regular milk soured with a T lemon juice

1 t vanilla

Grease a large cookie sheet.

Pour batter.

Bake 400 x 20 minutes.

Sour Cream Pound Cake

This is really good with butterscotch sauce and icecream, or whipped cream and fruit.

2/3 c butter or margarine, softened

2 c sugar

4 large eggs

1 t vanilla

2 c flour

¼ t salt

¼ t baking soda

2/3 c our cream.

Add all the ingredients in order. Pour into greased bundt pan and bake at 325 for about 55 minutes. Let stand 15 minutes before turning cake out onto wire rack to finish cooling.

Pineapple Upside-Down Cake

3 T butter, melted

1/2 c brown sugar

Mix together in the bottom of a 9” round pan.

1 can pineapple slices

marachino cherries

Arrange over butter and sugar.

Top with Busy-Day Cake:

1 1/3 c flour

2/3 c sugar

2 t baking powder

2/3 c milk

1/4 c butter melted

1 egg

1 tsp vanilla

Bake 350 x 30 minutes.

Gingerbread Cake

Cream:

½ c white sugar

½ c shortening

3/4 c table molasses

Add 1 egg

Mix and add:

2 ½ c sifted flour

1 ½ t baking soda

1 t ginger

1/4 t cloves

½ t salt

Last ingredient:

1 c hot water

9” by 13” pan

350 degrees for 35 minutes or until toothpick comes out clean

serve with whipped cream and lemon sauce:

Lemon Sauce:

½ c sugar

1 T cornstarch

1 c boiling water

2 T butter

1 t vanilla

1 ½ T lemon juice

Carrot Cake

3 eggs

1 c oil

1 c honey

2 c whole wheat flour

1 scant tsp salt

2 t baking soda

1 1/2 t cinnamon

1 1/2 t nutmeg

1 t vanilla

1 heaping cups raisins

2 heaping cups grated carrots

1 heaping c coconut

1 13 oz can DOLE crushed pineapple

9x13 pan, 350 x 1 hour.

Coconut Cupcakes

¾ lb unsalted room temperature butter

2 c sugar

5 large eggs, room temperature

1 ½ tsp vanilla extract

1 ½ tsp almond extract

3 c flour

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut (divided)

Frosting:

1 lb room temperature cream cheese

¾ lb unsalted room temperature butter

1 tsp vanilla extract

½ tsp almond extract

1 ½ lb confectioners’ sugar, sifted

Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time. Add vanilla and almond extracts. Separately, sift together flour, baking powder, baking soda, and salt. Add ½ dry ingredients, then buttermilk, then ½ dry ingredients. Mix until just combined. Fold in 7 ounces of coconut.

Fill muffin pan with paper liners, filling the batter to the top. Bake 25 to 35 minutes until tops are brown. Allow to cool in pan for 15 minutes, then cool completely on wire rack.

Frost cupcakes and sprinkle with remaining coconut.

Chocolate Peanut Butter Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.