Mix and add 3 cups warm tap water. Cover and let rise 1 hour. Pat out and spread with butter, brown sugar, cinnamon and pecans (optional). Roll up on floured cloth and cut into rolls. Let them rise (aprox 45 minutes). Bake in two 9x13" pans at 350 degrees for about 20 minutes. While hot, whisk the following ingredients together and spread on the hot rolls:
2 cups powdered sugar
3 tablespoons melted butter
3 tablespoons milk
1 teaspoon vanilla
Magic Apple Pie
1 egg
1 teaspoon baking powder
3/4 cup sugar
1/2 cup flour
pinch of salt
2 medium peeled, tart apple - diced
1/2 cup raisins
(whipped cream on top, optional)
Beat egg. Add sugar, flour, baking powder and salt. Stir in apples and raisins. Spread into 9" greased pie pan. Bake at 350 degrees for 25-30 minutes until golden brown and toothpick in center comes out clean.
Chart House Mud Pie
1/2 package Nabisco chocolate wafers
1/2 pound butter (1 stick), melted
1 gallon coffee ice cream
1 1/2 cups fudge sauce
Crush wafers and add butter,mix well. Press into 9" pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours.
To serve: Slice mud pie into eight portions. Top with whipped cream and slivered almonds. Serve on a chilled dessert plate
Cracker Barrel Coca-Cola Cake
2 cups all purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter (2 sticks)
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups mini marshmallows
Preheat oven to 350 degrees. Grease and flour a 9x13" pan. Combine dry ingredients in a bowl. Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows. Blend well. The batter will be thin and the marshmallows will float on top. Bake for 45 minutes.
FROSTING:
1 stick butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectionary sugar
1 teaspoon vanilla extract.
Boil first three ingredients. Remove from heat and blend in sugar and vanilla. Spread on warm cake.
Ice Cream Cake
2 8.5 oz box chocolate wafers
1 cup butter, melted
2 pints vanilla ice cream (or other flavor)
2 pints chocolate ice cream (or other flavor)
2 pints ice cream flavor of choice
Make crumbs by putting wafers in zip lock bag and crushing with rolling pin. Combine crumbs and melted butter, reserving 2/3 cups of crumbs. Firmly press remaining crumbs over bottom and up sides of 9" springform pan. Freeze until firm (about 15 minutes). Remove from freezer and spread SOFTENED vanilla ice cream in an even layer. Sprinkle with 1/3 cup crumbs. Return to freezer until ice cream is firm.
Repeat layering ice cream, with chocolate crumbs, omitting crumbs at the end. Cover top with foil and freeze. Early on the serving day, put serving plate in freezer to chill. Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom. Garnish as you like.
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Chocolate Fudge Brownie Cake
Recipe by: Scott Clark Woolley's book "Cakes By Design"
Preheat oven to 300F If using electric oven reduce temperature to as low as 275F
Place dry ingredients in mixer bowl and stir evenly:
1 1/2 cups unsweetened cocoa powder
3 cups flour
2 cups of sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
Add all at once and stir to mix:
3 large eggs
1 cup buttermilk
3/4 cup unsalted butter or margarine
2/3 cup vegetable oil
2 teaspoons vanilla extract (vanilla essence)
Beat for 2 minutes, scraping bowl once. Stir in:
1 1/2 cups boiling water or coffee ( I use expresso instant coffee powder)
1 cup (4 oz)chopped nuts (walnuts, roasted almonds, or hazelnuts) (I don't use any nuts in case of allergies unless client states they want nuts)
Pour into pans and bake for about 1 hour.
Fillings: chocolate, vanilla, mocha, mint, or coffee icing.
Hints on Baking
The cake stays moist and delicious up to a week even at room temperature. Each recipe fills two 10" or 11" (26cm) round pans ad serves 20 to 25. For easy removal from pans, lightly grease with white shortening and dust with flour. Fill pans with batter up to 1-1 1/2" (3cm) deep. Raise oven shelves as high as possible and place pans in middle of rack away from oven walls. If more than one shelf is being used, switch pans once while baking. To determine if cake is done, press finger lightly in center. It should be firm to the touch.
(This cake domes at the top and is very delicate when wrapping in plastic wrap so be careful. To freeze it makes it moister and lets you cut the top nice and straight as well as torting). It actually tastes better a day later. This is the cake that won hands down for flavour and moistness between many other great chocolate cakes.
*After removing from the oven, run knife around edge and let cool for 5 minutes. Cover with plastic wrap, then place cutting board or cookie sheet on top and flip over. Lift pan slowly as cake releases. Fold plastic wrap up and over cake, sealing completely. Many a cake has become dry by cooling on an open rack where it loses moisture. Let cool and then place on level shelf in freezer keeps crumbing to a minimum and makes sculpting much easier
Rhonda’s Ultimate HOME MADE FONDANT
Ingredients
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
