* (1 cup milk+1 tsp vinegar mixed together may be substituted here)

1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add
buttermilk and flour. 3- Beat egg whites, add vanilla and blend into
mixture. 4 a Pour into a greased and floured 13×9-inch baking pan -OR- 4 b
Pour into two 8″ or 9″ diamter cake pans lined with wax paper.

SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1
dash salt 0.5 c semi-sweet chocolate chips

1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3-
Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40
minutes. Cake is done when it leaves side of the pan.

To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1
teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes.
Makes 30-32 cupcakes.

1. Sprinkle yeast in 1/4 cup warm (not hot) water. Let stand 5-10
minutes to soften. 2. In mixing bowl, combine 1/4 cup sugar, 1/4 cup
softened margarine, salt and scalded milk. Cool to lukewarm. 3. Whisk
in eggs, orange juice and yeast. Gradually add flour to form a stiff
dough. You may not need all the flour. 4. Knead on floured surface
until smooth and satiny. This should take 3-5 minutes. Place in
greased bowl, turning to grease all sides. Cover and let rise in warm
place until light and doubled in size, about 1 hour. 5. Cream 1/2 cup
margarine; add 1 cup brown (or white) sugar and orange peel. Set
aside. 6. Roll out half of dough on floured surface to a 12 x 8-inch
rectangle. Spread with half of orange filling; sprinkle with 1/2 of
chopped nuts. Start with 12-inch side and roll in a jelly-roll
fashion. Cut into twelve 1-inch slices. 7. Arrange slices 1 inch
apart on bottom and sides of well-greased 2-quart casserole or
oven-proof mixing bowl. Place remaining slices in center of dough.
Repeat with remaining dough to make second cake. 8. Cover and let
rise in warm place until light and doubled in size, about 45 minutes.
9. Bake in preheated 350-degree oven for 35 minutes or until golden
brown. Invert immediately onto wire rack; let cool.

Yield: 2 cakes.

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
Squeeze out excess moisture.

Mix yogurt, egg and butter. Combine flour and baking soda and stir
into= yogurt mixture. Cook on hot, lightly buttered griddle until
golden. Makes 4= pancakes. Serve these unusual ‘cakes with a dollop
of sour cream or yogurt= garnish with fresh berries.

In a preheated 425 degree oven, heat butter in a heavy skillet until
bubbly. In a bowl, beat eggs, 1/4 cup milk, flour, sugar and salt
until smooth. Beat in 1 3/4 cups milk. Pour into hot skillet. Bake
at 425 for 20 minutes. Sprinkle with berries and cinnamon. Bake 10
to 15 minutes longer (until knife inserted comes out clean and
pancake is browned a puffed.)

Serve with plain yogurt to be spooned over the top. (I love it with
maple syrup, too.) Walt MM

Cheers,

Preheat oven to 350oF.

Sift into an ungreased 9×13 pan, the flour, baking soda and salt. Combine
cocoa and sugar in a small bowl and stir into the flour mixture. Make 3
holes in mixture. In the first hole, palce the vinegar. The vanilla goes in
the second hole. The third hole is filled with the melted butter. Pour
water over all. Stir with a fork, mix in flour with a spatula. Bake 35-45
minutes until done, test done.

*** Can be halved and placed in a 8 or 9 inch square pan.

PANCAKES
1 md Potato; peeled
1 Zucchini
1 Yellow squash
1 sm Spanish onion; peeled
1/2 ts Salt
1/2 ts Black pepper
1 Garlic clove; finely minced
1/4 c Chopped chives
2 tb Olive oil; divided

MAKES 4 SERVINGS VEGAN

These entree pancakes are delicious on their own, but with the addition of
fresh plum sauce, they are unforgettable. The pancakes can be made up ahead
of time and rewarmed.

SAUCE: Preheat oven to 400 degrees. Combine all ingredients in mixing bowl;
toss to mix. Let sit for 15 minutes to extract fruit juices. Transfer fruit
to baking sheet; bake until fruit is dark and juices are thick, about 1 5
minutes. Remove from oven; cool. When cool, puree in blender until smooth;
refrigerate until needed.

PANCAKES: Grate potato into mixing bowl. Grate zucchini, squash and onion
into same bowl. Add salt, pepper, garlic and chives and toss to combine.
Let stand for 20 minutes.

Heat 1 tablespoon oil in large non-stick saute pan over medium heat.
Squeeze potato mixture in clean, dry tea towel to extract moisture. Divide
mixture into 4 portions; sprinkle 2 portions evenly over bottom of pan,
spreading with 2 forks to form 2 thin pancakes. Cook until golden, about 5
minutes. Flip over and cook other side until golden brown, about 3 minutes.
Repeat with remaining mixture, adding more oil if necessary. Drain pancakes
well on paper towels after cooking. Makes 4 servings.

PER PANCAKE WITH 1 TBLS. SAUCE: 155 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT.
FAT); 21G CARB.; 0 CHOL.; 298MG SOD.; 3G FIBER.

Put oatmeal in food processor or blender and process for about 15 seconds,
place in large bowl.(If you are using a food processor do this before
shredding zucchini so the processor bowl is not wet). Add zucchini, onion,
peppers, egg substitute and spices and stir to mix thoroughly. Add bread
crumbs, stirring to mix while adding until the mixture can be formed into
patties. (If it seems too wet add more breadcrumbs, it should be almost
crumbling). Form 1/4 c. of mixture into a patty and place on a sprayed
cookie sheet. Bake at 400 degrees for 20 minutes, turn and bake for an
additional 10 minutes. Take a bow when even SAD eaters rave.

Madame Chocolate’s Book of Divine Indulgences Contemporary Books, Inc.,
Chicago, 1984

1. Preheat over to 250 degrees F. Butter and flour a 9-inch springform pan
and set aside.

2. Prep work: Carefully separate eggs and set bowls aside. Chop the
chocolate into small pieces and melt with the butter in the top of a double
boiler over hot, not boiling, water. When the chocolate is melted, remove
the pot from the heat and cool to room temperature. (Be sure the mixture is
smooth by stirring frequently.)

3. Beat the whites until foamy. Slowly add the sugar and beat until stiff.
Mix yolks with a whisk and then stir into the chocolate mixture. Add the
whites to the chocolate mixture and fold in carefully. Pour the batter into
the prepared pan and smooth the top.

4. Bake for 1 hour and 15 minutes.

5. Cool cake in the pan. Remove the sides. Just before serving, sprinkle
top with powdered sugar. (This cake can be frozen if wrapped well, first in
plastic wrap and then in aluminum foil.)

In large bowl, beat egg yolks and sugar until thick. Beat in the butter,
lemon juice and lemon rind. Beat in the flour. Add milk and mix well. In a
separate bowl, beat the egg whites until stiff peaks form. Fold the egg
whites in the batter. Pour batter into the pie shell and bake at 350F
degrees for 55-60 minutes, until the pie is set and browned on top. Cool
completely before cutting.

NOTES : A graham cracker crust also works quite well.

Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour
in milk to make soft dough. Roll out on lightly floured surface; cut into
rounds 3 inches across. Put on greased baking sheet; bake at 425 degrees
for 15 to 20 minutes. Split; serve hot with butter.

Preparation time: 15 minutes Baking time: 15 to 20 minutes

Denise Shaver

-SAFFRON TRUFFLE CREAM-
7/8 c Whipping cream
1/2 g Saffron
14 oz White chocolate

-TO DECORATE-
1 1/2 oz Walnuts
3 1/2 oz Dark chocolate
Orange zests
(marzipan)

I made this _wonderful_ chocolate cake for my colleagues last Friday. The
recipes says 20 servings, but we agreed on 10. The recipe is from the
Swedish food magasine “Allt om mat”. The translation is mine, and so is any
errors in it. They suggest making it for Christamas and say it will last
until New Years Eve, but I doubt that, it is too good.

1. Heat oven to 200C (400F).

2. Whisk sugar and eggs until white and fluffy. Add the vanilla and the
orange rind.

3. Melt, separately, chocolate and butter. Let cool.

4. Carefully mix the egg and sugar with the flour, butter, chocolate, and
whole walnuts.

5. Line the bottom of a 24 cm (9 in) springform pan with parchment paper.
Pour in the batter. Bake for 12-15 min in the lower part of the oven. The
cake should just set. Let cool.

6. Crush the saffron and let it boil in the cream. Chop the white chocolate
and let it melt in the hot cream.

7. Pour the saffron truffle cream over the chocolate cake. Save 2 tsp for
decorating. Let the cake set in the refridgerator.

8. Make thin flakes out of half the remaining dark chocolate. Melt the
rest, and dip the walnuts in it. Only one half of each walnut should be
coated.

1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let
stand until softened, about 5 minutes. Mix in remaining ingredients
with a wire whisk or mixer until smooth. 2. Cover tightly and
refrigerate up to 24 hours. 3. To prepare the griddle, heat over high
heat and rub with tiny bit of oil on a paper towel. Turn heat down to
medium and use about 1/4 cup of batter for each pancake. Cook until
pancakes are dry around edges and top is bubbly. Turn and cook other
side until browned.

Yield: 12-14 pancakes.

Prepare this batter the night before, remove and let stand at room
temperature for about 10 minutes before cooking.

-LEMON SAUCE-
3 tb Grated lemon peel
6 tb Lemon juice
1/4 c Sugar

1. In a bowl, beat with a mixer to blend butter, sugar, eggs, milk, and
vanilla. Stir in flour and pecans until four is evenly moistened. Pour
batter into an oiled and flour-dusted 8″ square pan. Bake in a 350′F. oven
until cake is lightly browned and springs back when pressed in center,
about 45 minutes.

2. Run a knife between cake and pan rim; hold a rack onto pan top. Invert
to release cake, then tip back into pan. Pierce cake top all over with a
fork and pour hot lemon sauce over surface. Serve hot or warm; cut from pan
or serve from a platter.

*** LEMON SAUCE ***

In a 1 1/2 quart pan over high heat, stir lemon peel, lemon juice, and
sugar just until sugar is dissolved. Use hot.

Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy
& well combined. Add the dry ingredients alternately with the water,
a little at a time, beating well after each addition. Finally mix in
the raisins. Bake in a large greased loaf pan for
45 minutes at 325F.

Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
baking pans or one 13x9x2-inch baking pan. In large mixer bowl, stir
together sugar, flour, cocoa, baking powder, baking soda and salt. Add
eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2
minutes. Stir in boiling water (batter will be thin). Pour batter into
prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes
for rectangular pan or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. (Cake may be left in rectangular pan, if desired.) Frost
with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

One-Bowl Buttercream Frosting:

In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed). Blend in vanilla. About 2 cups frosting. High
Altitude Directions

Decrease sugar to 1-3/4 cups Increase flour to 1-3/4 cups plus 2
tablespoons Decrease baking powder to 1-1/4 teaspoons Decrease baking
soda to 1-1/4 teaspoons Increase milk to 1 cup plus 2 tablespoons
Bake at 375 degrees Fahrenheit, 30 to 35 minutes for both pan sizes

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine
eggs and flour in bowl. Add milk, butter, and salt; mix well. Pour
into prepared dish. Bake for 15-20 min or until puffed. Cut into
serving pieces. Serve with desired toppings. Source: Apron Strings
—– This is really easy to do! Hope it helps.

Karen in S.CA FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/20 11:18 AM TO: ALL FROM: DAVID BURKS (MFHB39A) SUBJECT:
SMOKERSGRLLS While flying from Atlanta to Phoenix yesterday, met a
guy who won the 1991 World Championship BBQ cooking contest in
Memphis about 3 years ago – gave me these 2 recipes – dry rub and
sauce:

Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion powder, 2 tsp grnd
black pepper, 2 tsp white pepper, 1 tsp cayenne pepper. Mix in
jar, cover and shake well to mix. Sprinke rub liberally on ribs.
Allow to stand 20-30 mins at room temp until rub appears wet. Prepare
smoker for long, slow cooking using h chips for flavor. Cook ribs,
bone side down at 230 degrees using indirect heat. Turn & cook 2
more hrs. Turn & cook 1 more hr. During last 15 mins, baste w bbq
sauce (see below) diluted by 1/2 w water. Serve w warm, undiluted
sauce on the side.

Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili powder, 4 cups
ketchup, 4 cups w vinegar, 4 cups water, 1 onion, large, yellow,
diced, 1/2 cup sorghum molasses.

Combine ingredients in large saucepan. Bring to rolling boil,
reduce heat and simmer 11/2 hrs, stirring every 10 mins or so. Pour
into sterilized canning jars, seal and let stand 2-6 weeks before use.

Dave/Tempe, AZ FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/20 12:28 PM TO: ALL FROM: RICK RICHTER (KKTJ99A) SUBJECT:
SMOKERSGRLLS Would like to share a resourse availible to those
interested in the art of smokin’ & grillin’. A free catalog
containing a multitude of goodies of intrest to this BB is availible
from “Sausage Maker”, 177 Military Rd. Buffalo, NY 14207. (Yes NY!)
This is a 63 pg informative catalog called “Sausage Making,Smoking &
Meat Curing”.If this book doesn’t have the equipment or supplies that
are of intrest then you shouldn’t be here!! This is a “gotta have
it”.The service is fast & courtious & their inventory covers items
I’ve never heard of. Bulk spices are also avalible in many forms.
It’s real informative reading if nothing else.

-BUTTER CREAM-
8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter; softened
1 tb Cornstarch
1 ts Vanilla extract

–CAKE–
4 oz Unsweetened chocolate squar
1/2 c Butter; softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/3 c Milk
1 1/2 ts Vanilla extract

FROSTING
2 oz Unsweetened chocolate squar
1/4 c Butter
3 3/4 c Powdered sugar; sifted
1/2 c Milk
1 1/2 ts Vanilla extract

Butter cream: Combine cream cheese, egg, and sugar in
a medium mixing bowl; beat on HI until smooth.
Gradually add 2 tbsp of milk, the butter, constarch,
and vanilla extract. Add another tbsp. of milk in
needed to give smooth consistency. Set aside.
Cake: Melt chocolate in top of double boiler and let
cool. Cream butter and gradually add 2 cups of sugar,
beating all the while. Add eggs, one at a time,
beating after each addxition. Combine flour, baking
powder, soda, and salt. Add to creamed mixture,
alternating with the milk, beginning and ending with
flour mixture. Mix each addition in well. Stir in
melted chocolate and vanilla. Spread half of the
chocolate batter into a greased and floured 13×9″ pan.
Spoon reserved butter cream mixture over the chocolate
batter. Top with remaining chocolate batter. Bake at
350~ until a wooden pick inserted in the center comes
out clean. Let cool completely in pan on a wire rack.
Frosting: Combine chocolate and butter in top of a
double boiler. Bring water to a boil, reduce heat to
low and cook and stir until chocolate and butter has
melted. Remove from heat. Let cool. Add confectioner’s
sugar and half of the milk, beating at medium speed.
Add the vanilla and additional milk as needed to bring
to spreading consistency. Spread on cooled cake.

1. Cream the butter and sugar together till light and fluffy

2. Sift together the white flour, baking powder, bicarbonate of soda, and
the cocoa powder.

3. Add the flour mixture along with all the other ingredients and beat
together until the mixture is well blended.

4. Line a cake pan with greasproof paper

5. Pour the cake mixture into the pan and bake in oven 180 degrees or gas
mark 3/4 for 40 minutes. Check if cake is ready by inserting a skewer.

6. Leave to cool in the pan.

This cake needs frosting. Any icing will do e.g. melted chocolate cake
covering or any butter icing or ready made frosting.

6 SERVINGS DAIRY-FREE

Executive editor Suzanne Gerber serves these delicate corn cakes topped
with a black bean salsa.

In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and
oil; mix well. Fold in tofu and vegetables.

Heat a nonstick skillet over medium heat. When hot, drop batter by 1/2
cupfuls into hot pan. Cook until browned, I to 2 minutes per side. Transfer
corn cakes to clean cloth napkin or dish towel and wrap it around them to
keep warm while cooking remaining batter.

Per 2-cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G
CARB.; 0 CHOL.; 660MG SOD.; 6G FIBER

Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking
powder, and salt in a bowl; stir well.

Combine milk, oil, and vanilla in a bowl; add to dry ingredients, and stir
well. Spoon batter into an 8-inch square baking pan coated with cooking
spray.

Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa. Sprinkle
over batter.

Pour 1 cup boiling water over batter. (Do not stir.) Bake at 350 deg for 30
minutes or until cake springs back when lightly touched in center. Yield: 9
servings (serving size: 1 [3- x 3-inch] piece and 2 tablespoons ice milk).

Per serving: 217 Calories; 6g Fat (24% calories from fat); 3g Protein; 40g
Carbohydrate; 3mg Cholesterol; 163mg Sodium

Serving Ideas : Serve warm, topped with ice milk.

NOTES : This chocolaty dessert forms two layers as it bakes: a creamy
pudding on the bottom and a tender cake on the top.

Mix shortening and sugar until fluffy. Add egg and stir well. Combine
flour, cinnamon and cloves. Stir in soda/applesauce mixture, vanilla and
then dry ingredients. Bake at 350 for 40-50 minutes.

Beat all ingredients but last two together for 4 minutes. Pour into greased
9×13 pan. Bake in preheated oven for 30-35 minutes.

Cool 25 minutes. Invert on rack and cool completely. Combine confectioner’s
sugar and 3 T of lemon juice. Pierce cake with fork or bamboo skewer. Pour
glaze over cake.

Serving Ideas : Cut in squares. Pretty when garnished w/fresh strawberry.

With a small knife remove the hard bit of stem at the tip of each fig.
Place the figs in a small saucepan with the rum and water. Bring to a boil
over high heat. Cover pan, reduce heat to simmer and continue cooking until
figs are tender, about 20 minutes. Set aside.

Grease botton and sides of a round baking pan – 9 inches in diameter and 2
inches high – with shortening or vegetable oil. Line the bottom with a
circle of parchment or aluminum foil. Set aside.

Cut the chocolate into small pieces and melt it with the butter in the top
of a double boiler. (I use a microwave). Remove from heat and stir until
smooth.

Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat
with an electric mixer until blended evenly. Drain the figs, discarding the
liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon
the batter into the prepared pan.

-STRAWBERRY GLAZE-
1 T Cornstarch 1/4 c Crushed Strawberries
1/4 c Water 1 t Lemon juice
1/3 c Light Corn Syrup 1 ds Red food coloring(if desired

1. Grease a bundt pan heavily with vegetable oil. Preheat oven to 350
degrees. 2. In a large mixing bowl beat the egg whites with an
electric mixer. As the whites begin to feel and look firm begin
adding the sugar by teaspoons. Don’t rush the mixing. Mix well after
each addition before adding more sugar. 3. Add the almond extract and
continue beating until whites hold their shape. 4. Carefully spoon
the whites into the bundt pan. Make sure there are no air pockets.
Push a knife blade down into meringue slowly to get rid of the air
pockets. Cover the top of the meringue with waxed paper and put the
pan into a larger round pan. 5. Add water to the larger pan to come
halfway up the sides of the bundt pan. Bake until the meringue is
firm and dry, about 30-35 minutes. 6. Remove the pans from oven and
place the bundt pan on a cooling rack. Cool the meringue cake
completely before removing from the bundt pan onto a serving plate.
Top with your choice of topping and slice carefully with a serrated
knife or slice first, then top each individual serving.

* This does not keep well so plan to serve the same day you prepare
it.

-GLAZE-
1 c Sugar
1/4 lb Butter
1/4 c Lemon juice
Zest from one lemon
1/4 c Rum

Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a
11″ diameter decorative jello ring mold). Put chopped nuts in the bottom of
the pan. Put cake and pudding mixes in a large mixing bowl and add the rum,
water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or
until a cake tester comes out clean.

When the cake is almost done, prepare the glaze by boiling and stirring the
sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from
heat, let cool slightly, and then stir in the rum.