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INGREDIENTS:
INGREDIENTS:
Special Chocolate Cake
1/2 cup Cocoa or Premium European Style Cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
Heat oven to 350 degrees F. Grease and flour sides of two 9-inch round baking pans. Use 9 inch parchment circles in the bottom of the pans for easy removal. In small bowl, stir together cocoa and hot water until smooth. Set aside. In large mixer bowl, beat shortening, vanilla, and sugar until light and fluffy. Add eggs and beat well. Stir together flour, baking soda, and salt; add to shortening mixture alternately with buttermilk.
Pour batter into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack. Cool completely. Frost with Easy Chocolate Buttercream Frosting using.
Chocolate Buttercream Frosting
6 tablespoons softened butter
2 2/3 cups powdered sugar
1/2 cup cocoa or premium european style cocoa
1/3 cup milk
1 teaspoon vanilla extract
In small mixer bowl, beat softened butter. Add powdered sugar and cocoa alternately with milk. Beat until it is a spreading consistency. If necessary, add more milk. Blend in vanilla. Yields about 2 cups of frosting.
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Whole Wheat Chocolate Chip Cookies
INGREDIENTS
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
1 1/2 cups packed light brown sugar (brown sugar savers)
1 egg
1/4 cup water
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins or chopped dried apricots
1 cup semi-sweet chocolate chips
DIRECTIONS
Heat oven to 350 degrees F. Line cookie sheet with parchment paper. Stir together flour, baking soda and salt. In large mixer bowl, beat shortening and brown sugar until well blended. Add egg, water and vanilla and beat well. Gradually beat mixture into shortening mixture. Stir in remaining ingredients. Using dough scoop, drop dough onto prepared cookie sheet; flatten slightly. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack; cool completely.
Yields about 5 dozen cookies
]]>2 eggs
1 cup milk
1/4 tsp vanilla extract
1 cup sifted all-purpose flour
1 tbl. sugar
1/2 tsp. salt
Vegetable oil
1/2 cup sugar
1/2 tsp cinnamon
BATTER / TOPPING DIRECTIONS
1. Beat eggs, milk and vanilla in medium mixing bowl or batter bowl
2. In a separate bowl, mix flour, 1 tbl sugar, and salt
3. Sift flour mixture into egg mixture and beat until smooth
4. Combine 1/2 cup sugar and cinnamon for topping, set aside
COOKING DIRECTIONS
1. Heat vegetable oil to 365 degrees for frying
2. Hold bunuelo or rosette iron in hot oil until thoroughly heated. Drain well.
3. Dip into batter immediately. Let batter come all the way up the sides of the iron, but not over the top. Dip into the frying oil.
4. As soon as batter firms slightly, pry bunuelo from iron gently with a knife. Continue to fry the bunuelo until golden.
7. Remove from the oil with a fork and drain on paper towel. Sprinkle with cinnamon-sugar while hot.
8. Repeat with remaining batter.
9. Serve immediately or store in air-tight container.
Makes approximately 5 dozen depending on size.
Adapted from The Art of Rosette Cooking
]]>INGREDIENTS
1/2 cup cocoa or premium european style cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
DIRECTIONS
Heat oven to 350 degrees F. Grease and flour sides of two 9-inch round baking pans. Use 9 inch parchment circles in the bottom of the pans for easy removal. In small bowl, stir together cocoa and hot water until smooth. Set aside. In large mixer bowl, beat shortening, vanilla extract, and sugar until light and fluffy. Add eggs and beat well. Stir together flour, baking soda, and salt; add to shortening mixture alternately with buttermilk.
Pour batter into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack. Cool completely. Frost with Easy Chocolate Buttercream Frosting.
]]>GINGERBREAD HOUSE
INGREDIENTS
Recipe Yields 1 House
DIRECTIONS
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