Wednesday, December 20, 2006


Since Christmas is fast approaching, I thought I would reprint some of my favorite recipes of the season! Consider them food for thought, as well as sustenance for the soul and body!

(Surprise! A real WMD )

It's very simple to make and my family really likes it. I've been making it for several years now and probably originally got the recipe from some magazine, which one I've long forgotten (otherwise, I'd mention it). I prefer to eat it either unadorned, or with a high quality vanilla ice cream, but if you are a purist, you are free to use chocolate ice cream instead.

1/4 c. oil
2 eggs
1 1/3 c. water
1 chocolate cake mix (get your favorite--I like devil's food chocolate cake)

Mix the above ingredients by hand (do not use electric mixer). Pour into greased 9x11 inch pan. Sprinkle 12 ounces Semi-Sweet Chocolate Chips on top (I like Hershey's). Bake at 350 degrees for 30-35 minutes.

Cool about 5 minutes. Poke holes in cake (it should still be warm) and spread with 1 large jar of Smuckers Hot Fudge Topping. ENJOY

(In honor of all the ding-dongs and nutjobs out there)

1 C sugar
1/2 C butter, melted
1 egg
pinch of salt
1 1/2 C applesauce
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
2 t baking soda
2 C flour
1 1/2 C golden raisins
1 C currants
1 C candied fruit mix for fruitcake
1 C pecans
1 C red candied cherries for fruitcake (one small container)
1 C candied pineapple chunks for fruitcake (1 small container)

Blend ingredients in a large bowl. Pour into 2 or 3 loaf pans (depending on the size of the pan) lined with wax paper. Bake in 350 degree oven for 1 hour, or until knife inserted in middle comes out clean. Let cool completely. Refrigerate for a day or two before serving. Can be frozen, too. Wrap well in foil and ziploc bags and store in the refrigerator or freezer. You can spike it with brandy, but the applesauce base keeps it moist. Enjoy.

Moral: Handled properly, a variety of candied fruits and nuts can be extremely delicious after they are all democratically mixed together and baked in an oven possessing a steady temperature.

(Particularly good for caloric supplementation of fasting antiwar protestors who don't want to actually, you know... fast)

2 ozs. semisweet or bittersweet chocolate, coarsely chopped
3 ozs. unsweetened chocolate, coarsely chopped
1 stick (4 ozs.) unsalted butter, cut into pieces
1 to 2 Tablespoons cocoa
2 Tablespoons flavoring of your choice (I like Chambord, pure vanilla extract, or dark rum)
1 1/2 cups (6 ozs.) coarsely chopped pecan pieces
1 1/4 cups (10 1/4 ozs.) sugar, divided
3/4 cup (3 ozs.) all-purpose flour
1/2 teaspoon salt
1 cup egg whites (7 or 8 large egg whites)

3/4 cup whipping (heavy) cream
2 tablespoons granulated sugar
1/3 cup coffee liqueur or prepared coffee
1 cup semisweet chocolate chips (6 oz)
2 teaspoons vanilla
Chocolate Whipped Cream Topping
1 cup whipping (heavy) cream
3/4 cup powdered sugar
1/4 cup unsweetened Dutch process baking cocoa
1/2 teaspoon vanilla

1. Place an oven rack at the upper middle position and preheat the oven to 350°. Generously grease and lightly spread the cocoa around the bottom and sides of three 8- or 9-inch round pans with shortening (do not use cooking spray); lightly flour.
-- Over very low heat, melt together both chocolates and the butter, stirring occasionally.Remove chocolate mixture from heat and whisk in flavoring. Set aside to cool.
-- In a food processor, pulse together the pecans and approximately half the sugar until finely ground, about 30 seconds. Add flour and salt and pulse again. Set aside.
-- In a large, grease-free metal bowl, beat the egg whites on highest speed until they are roughly tripled in volume -- 1 to 2 minutes. Gradually add the remaining sugar, beating at highest speed until whites hold soft peaks and are slightly glossy.
-- Fold into the whites the pecan flour mixture until well-blended, and then fold in the chocolate mixture until no streaks remain. The batter will be very thick and will deflate somewhat; that's OK.
-- Pour about 1 3/4 cups batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.) and smooth the top with a spatula. Bake on the upper middle oven rack at 350° for 35 to 40 minutes, or until a tested inserted in the cake's center comes out clean.
-- Remove cake from oven and allow to cool for 10 minutes. Run a thin knife around the inside edge of the pan and invert the cake onto a wire rack to finish cooling completely (cake will sink somewhat as it cools).

2. Meanwhile, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with wire whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool about 10 minutes or until room temperature. In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
3. In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form.
4. Fill cake layers with mousse. Spread topping over side and top of cake. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.

**NOTE: One cake should meet the nutritional needs of a 1-2 fasting moonbats daily. It will also serve 8 normal people. Calories - too numerous to mention.

(For all the Angels out there!)

5-6 C day old Challah bread cubes
4 C scalded milk
1/2 C butter, melted and cooled
1 C sugar
1/2 t salt
4 eggs, beaten
1 t cinnamon
1 t nutmeg
1 C raisins

1/2 C white sugar
1/2 T cornstarch
1 C hot water
3 T lemon juice
1 T lemon zest

Preheat oven to 350 degrees. Spray an 8x11 inch casserole with nonstick spray. In a large bowl combine bread cubes, 1 C sugar, salt, cinnamon, and nutmeg. Mix in raisins. In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish. Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/2 up the side of the casserole dish, creating a water bath. Bake for 45- 50 minutes. Sauce: In a small saucepan, combine 1/2 C sugar, cornstarch, hot water, butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

*************HAPPY HOLIDAYS TO ALL !*************

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