UN-TESTED RECIPES
None of these recipes have been tried yet. If you use any of them... please let us know how they are.
AMERICAN VERSION OF SPOTTED DICK
1/2 cup brandy
3/4 cup currants
5 Tbs. unsalted butter
1/2 cup sugar
3 eggs
1 2/3 cups self-rising flour
1 teaspoon baking powder
2 Tbs. light corn syrup or golden syrup, plus 1/4 cup, for serving
Light cream (single), for serving
* Heat the brandy until it is just warm to the touch.
* Place the currants in a bowl and pour in the warmed brandy.
* Set aside for at least 3 hours.
* Preheat oven to 350 degrees F.
* Butter four 1-cup pudding molds, custard cups or ramekins.
* Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
* Cream the butter and sugar until light and fluffy.
* Add the eggs, one at a time, beating well after each addition.
* Add the sifted flour and baking powder then beat.
* Add the currants and brandy then stir.
* Pour the batter into the molds, filling them three-fourths full.
* Cover loosely with aluminum foil and place in the baking dish.
* Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden.
* Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
"Serve the Spotted Dick warm with cream and the warmed syrup."
Serves 4
Reprinted by permission of Weldon Russell. All rights reserved.
�
Facts per Serving:
Calories:573
��
Fat:20g
��
Carbohydrates:74g
Cholesterol:202mg
��
Sodium:660mg
��
MOTHERS CAKE - A BRITISH TRADITION
"During the 1600s, England commemorated a day called Mothering Sunday, as celebrated on the 4th Sunday of Lent, in honor of the mothers of England. Class structures were abandoned on Mothering Sunday and servants would have the day off from their duties. All were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch for the occasion.
This flour-less cake recipe is not for novice bakers, as it is rumored to be the current Queen Mother's favorite chocolate cake. Try it out on your Mom this Mother's Day, as she is your Queen for a Day!"
Cake Ingredients:
1 1/2 cups almonds, skinned
6 oz. semi-sweet chocolate, chopped
3/4 cup granulated sugar
6 oz. sweet butter (unsalted)
6 large eggs, yolks & whites separated
1 tsp. fresh lemon juice
Icing Ingredients:
1/2 cup heavy cream
2 tsp. instant espresso or coffee powder
8 oz. semi-sweet chocolate, chopped
* Toast almonds in a single layer on a cookie sheet in a 350� F. oven for about 15-minutes or until the almonds are lightly colored and fragrant.
* Make sure to shake the pan occasionally to turn almonds while toasting.
* Pre-heat oven to 375� F.
* Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
* Dust lightly with flour or very fine, dry bread crumbs.
* Shake out any excess and set prepared pan aside.
* Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
* Cover until partially melted, then stir until smooth.
* Set aside to cool to room temperature.
* Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery, then set aside.
* In a large mixing bowl beat the butter until soft.
* Add 1/4 cup of sugar and reserve the remaining 1/4 cup sugar for use later.
* Beat sugar and butter until thoroughly combined.
* Add the egg yolks, one at a time, and continue to beat until smooth.
Add the melted chocolate and blend on low speed until combined.
* Add almonds and continue to beat mixture on a low speed setting.
* In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
* Start on low speed and gradually increase until the egg whites hold a soft shape.
* Reduce speed again and add remaining 1/4 cup sugar.
Then on high speed, beat egg whites to soft peaks.
* Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
* Pour the cake batter into the prepared spring form pan an quickly rotate to level the batter.
* Bake for 20 minutes at 375� F., then reduce heat to 350� F. and continue to bake an additional 50 minutes.
* Remove cake from pan when cooled, after about 1 hour.
To prepare the icing:
* Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
* Add the espresso or coffee powder and whisk to dissolve.
* Add the chocolate and whisk to dissolve, for about a minute or two.
* Remove from heat and continue to stir to finish melting the chocolate.
* Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center.
* Gently push the icing with a spatula over the sides to dribble down the cake.
* Top with shaved chocolate, or whipped cream just prior to serving.
* A fresh strawberry is an optional garnish with each served slice.
Yield: One 9-Inch Cake
From the cook and kitchen help at "Recipe a Day">
TRUFFLES ROYALE
3/4 cup whipping cream
1/4 cup butter
1/4 cup orange liqueur
7 squares semisweet chocolate
Dipping:
8 squares unsweetened chocolate
*
Combine cream and butter.
*
Bring to a boil over medium heat.
*
Remove from heat; add ligueur and chocolate.
*
Stir until chocolate is entirely melted.
*
Chill mixture until firm enough to handle, about 3-4 hours.
*
Using a teaspoon, form and roll mixture into small balls or cones.
* Chill for another hour.
* Partially melt chocolate.
* Then place chocolate over saucepan of lukewarm water (aprox 88� F).
* Place chilled truffle on a fork.
* Dip into chocolate.
* Gently scrape any excess chocolate from under the tines of the fork.
* Place on waxed paper lined trays.
* Chill until chocolate is set.
�
Yield: 6 servings
CHAMPAGNE TRUFFLES
Center:
8 oz. cream
1 lb. bittersweet chocolate
1 oz. butter
1 oz. cognac
Coating:
1 lb. Bittersweet chocolate
1 lb. Cocoa
(It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.)
* Bring the cream to a boil and pour it over the cut chocolate.
* Allow to stand 1 to 2 minutes.
* Then stir until smooth.
* Beat in the softened butter and cool to set.
* Beat with an electric mixer (using a paddle attachment if available) on medium speed until light.
* Mix in the Cognac.
* Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube.
* Refrigerate to set.
* Melt the chocolate.
* Sift the cocoa into a deep pan.
* Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them.
* After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
Yield: 24 servings
KITTY LITTER CAKE
1 sour cream chocolate cake mix
1 white cake mix
1 large pkg. vanilla instant pudding mix
1 lg. pkg. vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new Pooper Scooper
*
Prepare cake mixes and bake according to directions.
*
Prepare pudding mix and chill until ready to assemble.
*
Remove frosting centers from cookes, and discard.
*
Crumble about 4 sandwich cookies at a time, using a food processor. (Don't over process, you want it to look like kitty litter, not powder.)
*
Devide the crumbled cookies, putting about 1/4 cup in a small plastic container with a lid. Then set that and the remaining crumbs aside.
*
To the 1/4 cup cookie crumbs add a few drops green food coloring, then cover and shake until crumbs are green.
*
Sprinkle green crumbs on cookie sheet to dry.
*
When cakes are cooled to room temperature, crumble into a large bowl.
*
Toss with half the remaining white cookie crumbs and the chilled pudding. (Mix in just enough of the pudding to moisten it. You don't want it soggy. Combine gently).
*
Line new, clean kitty litter box.
*
Put mixture into litter box.
*
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable.
*
Shape ends so they are no longer blunt, curving slightly.
*
Repeat with 3 more Tootsie rolls and bury in mixture.
*
Sprinkle the other half of cookie crumbs over top.
*
Scatter the green cookie crumbs lightly over the top. (This is supposed to look like the chlorophyll in kitty litter.)
*
Heat 3 Tootsie Rolls in the microwave until almost melted.
*
Scrape them on top of the cake; sprinkle with cookie crumbs.
*
Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs.
*
Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
*
Serve with a new pooper scooper.
To Return to Home Page
Click on the Enter Sign
