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Best-Ever Chocolate Cake from BHG12 to 16 servings
Prep: 30 minutes View Nutrition Facts
Bake: 35 minutes Cool: 1 hour Stand: 1 hour IngredientsDirections1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside. 2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside. 3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. 4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). 5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings. Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator. Simple Fudge from BHGabout 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours Cook: 16 minutes Ingredients
Directions1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside. 2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes. 3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute. 4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces). Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above. Nutrition Facts Nutrition facts per serving:
*Percent Daily Values are base on a 2,000 calorie diet Dropped Chocolate Pie from BHGPrep: 20 minutes
Bake: 38 minutes Ingredients
Directions1. For crust, in a large mixing bowl stir together flour, the 2 tablespoons cocoa, and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened. 2. Preheat oven to 450 degrees F. Divide dough in half. Form each half into a ball. Cover and refrigerate one ball. On a lightly floured surface, flatten remaining ball. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate; avoid stretching. Gently press into plate. Trim edges. Line with double-layer of foil. 3. Bake pastry for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry. Sprinkle with the semisweet chocolate chips. Cool completely on a wire rack. Reduce oven temperature to 325 degrees F. 4. For filling, in a 2-quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. 5. Slowly stir 1 cup of the hot mixture into the beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Let cool 10 minutes. 6. Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12-inch circle. Pour warm filling mixture into baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate. 7. Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving. 8. To serve, invert a serving platter on top of pie. Turn pie upside-down. Remove pie plate. If desired, top with whipped cream and grated chocolate. 9. Makes 10 to 12 servings Nutrition Facts Nutrition facts per serving:
*Percent Daily Values are base on a 2,000 calorie diet Pasta with Pesto SauceThe proportions are approximate. Be flexible and make this recipe to the consistency you like best. Basic Pesto (makes enough for about 4 servings of pasta) 2 cups basil leaves, clean and very dry 1/3-1/2 cup olive oil 1-3 cloves of garlic 1/2 cup Parmesan or Pecorino Romano, grated 1/4 cup pine nuts You can pound the ingredients together in mortar with a pestle, or you can also make this easily in a food processor. Add the garlic first and chop it up with about 1/2 of the basil. When blended add the rest of the basil and the olive oil.
Blend the cheese and pine nuts last. Don't over blend or the garlic has a tendency to overpower.
Store in the fridge with a thin layer of olive oil on top, close tightly to help prevent discoloration.
As long as the pesto is covered with oil oil it will not get black- do not use and metal spoons in your pesto it will turn it black...use plastic or wood.
Boil your pasta- once done (al dente) put it in a bowl and add a few tblsp. of butter.
Once it melts and is mixed through the pasta add your pesto.
Top with lots of grated cheese. Chicken PiccataServes 4
by Deborah Mele 4 Boneless, Skinless Chicken Breasts
1/2 Cup Flour Salt & Pepper 3 Tablespoons Olive Oil 2 Tablespoons Butter For The Sauce: 4 Tablespoons Butter, Room Temperature 1-2 Tablespoons All-Purpose Flour 1/3 Cup Dry White Wine 1/4 Cup Fresh Lemon Juice 1/4 Cup Canned Low-salt Chicken Broth 3-4 Tablespoons Drained Capers 1/4 Cup Chopped Fresh Parsley Salt & Pepper To prepare the sauce, in a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed. Keep Warm. Season the flour with salt and pepper, and slice the chicken breasts into 4 to 5 slices, using a sharp knife and cutting diagonally to create thin slices of meat. Dredge the chicken slices in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches. Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through. Return all of the cooked chicken to the frying pan, and pour the prepared sauce over the chicken. Mix lightly to coat, and serve. Flaky Apple Turnovers
Adapted from Baking: From My Home to Yours by Dorie Greenspan. For the turnover dough:
For the filling:
To assemble the turnovers:
Note: Depending on the thickness of the dough and the size of your cutter, you could get anywhere from 12 to 16 turnovers. If you don't want to bake them all, you can freeze the turnovers once you've assembled them and before baking them. Then you can just pull them out of the freezer whenever you want to bake them. You can bake them frozen, just be sure to bake them for a bit longer. Hi - Hat CupcakesFrom:
This popular recipe for hi-hat cupcakes is from the book "Cupcakes!" Ingredients Makes 12 cupcakes
Directions
First published: May 2006 |
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