Preheat oven to 375 degrees F - degrees C. Grease bottom of jelly
roll pan (17 inches X 11 inches) - ( cm X cm). Line with wax paper,
grease and flour paper. Sift cocoa and cake flour together. In another
bowl, beat egg yolks, vanilla and 1/2 cup of sugar until mixture is
thick and pale, forming ribbons when beaters are lifted. In another bowl,
beat, egg whites, salt and cream of tartar until soft peaks form.
Gradually add remaining sugar and beat until peaks are glossy and firm.
Fold into yolk mixture, alternating with flour, one third at a time. Pour
batter into pan and bake about 10 minutes or until cake springs back
lightly when touched. Cool on rack for 5 minutes. Carefully turn cake
onto a wax paper-lined towel. Gently peel off baked wax paper.
Sprinkle with sugar and roll the cake in the towel, jelly-roll fashion,
until serving time. Unroll. Spread with sweetened wihpped cream,
roll back up and serve!
Grampie's Bomb:
(White Mousse)
1 square..................semi-sweet Chocolate, melted
1tsp (5ml)..................................unflavoured gelatin
2/3 cup (150 ml)..............................whipping cream
6 squares.......................................White Chocolate
2 tblsp (25 ml)..................................................butter
2 eggs.......................................................separated
1/4 cup (50ml)..................................................sugar
(Dark Mousse)
1/3 cup (75 ml).................................whipping cream
5 squares...............................semi-sweet chocolate
2 tblsp (25 ml)..................................................butter
2 eggs.......................................................separated
1/4 cup (50 ml)..................................................sugar
Line a 6 cup - 1.5 Litre mixing bowl with plastic wrap and drizzle inner
surface with melted chocolate; freeze.
(White Mousse): In saucepan sprinkle gelatin over cream. Let stand
5 minutes. Bring cream to a boil, remove from heat. Add white
chocolate and butter, stir until melted. Blend in egg yolks. Beat egg
whites until frothy, gradually add sugar, beating until stiff peaks form.
Fold into chocolate mixture, pour into your prepared chocolate drizzled bowl.
Freeze for 30 minutes.
(Dark Mousse): Prepare the dark mousse layer following white mousse
directions, omitting gelatine step. Pour dark mousse layer directly on
the top of the white mousse layer which has been in freezer. Freeze
until set, at least 8 hours.
Unmold onto serving plate, remove plastic wrap and voila!
Cookies
Squares
Balls, etc,...
Snickerdoodles:
3 tblsp............................................................sugar
1 tsp............................................ground cinnamon
1 package.....................................Yellow Cake mix
2.......................................................................eggs
1/4 cup.................................................................oil
Preheat oven to 375 degrees F. Grease cookie sheet.
Combine sugan and cinnamon in a small bowl. Combine cake mix, eggs,
and oil in a large bowl. Roll in cinnamon-sugar mixture. Place balls,
2 inches apart, on cookie sheet. Flatten balls with the bottom of a
glass. Bake in the preheated oven for 8 - 9 minutes or until set. Cool
one minute on cookie sheet before removing to wire rack.
Makes about 3 dozen
Rasperry Marzipan Bars:
(base)
1 + 1/4 cups.....................................all purpose flour
1/4 cup....................................................brown sugar
1/2 cup.................butter or margarine, at room temp.
(filling)
1/2 cup...................................................rasperry jello
1/2 cup............................................all purpose flower
1/2 cup.....................................................brown sugar
1/4 cup..................butter or margarine, at room temp.
1/2 tsp..................................................almond extract
(glaze)
1/2 cup..............................................sifted icing sugar
1/2 tsp...................................................almond extract
1 - 2 tsp....................................................lower fat milk
In a medium bowl, beat, at low speed, all of the base ingredients. Scrape
bowl often, mix until crumbly (1 - 2 minutes). Press into a greased
9 inch pan. Bake at 350 degrees F - 180 degrees C for 15 - 20 minutes
or until edges are slightly brown. While hot, spread with raspberry jelly
to within 1/4 inch from the edge. In same bowl combine remaining
filling ingredients. Beat at low speed scraping sides often, until well
mixed (1 - 2 minutes). Sprinkle filling over jelly. Bake at 350 degrees F -
180 degrees C for 20 - 25 minutes or until edges are lightly browned.
Cool. In small bowl stir together glaze ingredients. Drizzle over cooled bars.
Makes about 36 bars.
No Time Shortbread:
3/4 cup........................unsalted butter, at room temp.
2 cups......................................cake and pastry flour
1/2 cup.....................sifted icing sugar or fruit sugar
Beat butter in mixing bowl until very creamy. Stir flour and sugar together
until well blended. Very gradually beat into butter. Don't overmix.
Fit 2 (12 inch - cm) pieces of clear wrap into 2 (9 inch - cm) pie plates.
Place half the dough into the center of each plate. Pat into 8 inch - cm
circles. Microwave 1 plate, uncovered, on high for 3 - 3 1/2 minutes
or just until it seems set around edges. Lift up corners of clear wrap
and place clear wrap with shortbread on counter. Immediately cut
into bite-size pieces. Leave on clear wrap until completely cool.
Repeat with remaining dough.
Makes approx 20 cookies
Hazelnut Shortbread:
1 cup.................................unsalted butter at room temp
3/4 cup...........................................sifted icing sugar
1................................................................. egg
1 tsp................................................................vanilla
1 + 1/2 cup.......................................all purpose flour
1/2 cup........................................hazelnuts, chopped
1 orange....................................finely grated peel of
6.........................candied cherries, halved (optional)
Beat butter with icing sugar until very creamy. Beat in egg and vanilla,
then flour, just until blended. Do not overmix. Stir in nuts and peel.
Fit 2 (12 inch - cm) pieces of clear wrap into 2 (9 inch - cm) pie plates.
Place half the dough in center of each plate. Pat into 8 inch - cm circles.
Evenly arange 6 cherry halves on top. Microwave 1 plate, uncovered,
on high for 4 1/2 to 5 minutes, or until it seems set around the edges.
Lift up corners of clear wrap and place clear wrap with shortbread on
counter. Immediatley cut into bite-size pieces. Leave cookies on
clear wrap until completely cooled. Repeat with remainging dough.
Makes approx 24 cookies.
Butterscotch Knickers:
1 cup..................................................butterscotch chips
1/4 cup..............................................................butter
1 cup......................................................brown sugar
2 eggs..................................................lightly beaten
1/2 tsp.............................................................vanilla
3/4 cup.............................................all purpose flour
1 tsp....................................................baking powder
1/2 tsp..................................................................salt
In a microwave-safe bowl, melt chips with butter, uncovered, on high for
2 minutes. Stir once. Then stir in brown sugar, eggs and vanilla. In another
bowl, stir flour, baking powder and salt with a fork until blended. Stir dry
ingredients into egg mixture. Pour into a 10 inch - cm round ungreased
microwave-safe pie plate. Place on an inverted microwave-safe cereal
bowl. Microwave, uncovered, on high for 5 1/2 to 6 minutes, just until
top is not damp. Place on counter. Cool before cutting.
Makes approx 16 knickers (squares)
Marilyn's Rum Balls:
1 - 8 ounce.....................................pkg Cream Cheese
1 - 6 ounce...............................pkg chocolate chips
1 - 6 ounce...........................pkg butterscotch chips
1/4 cup..................................graham wafer crumbs
1 cup......................cherries ( Drain well and chop.
Soften cream cheese, melt chips until creamy and smooth, add rest of
ingredients and mix well. Place in refridgerator for at least 2 hours,
or overnight. Roll into small balls, and then roll in chocolate shots.
More to come later,
Now lets check back at the
Recipe Index
Or simply dance back home with Timon! 