Chocolate Chile Cake...2 cups water ...1 teaspoon baking soda ...1/2 teaspoon salt ...1/2 cup buttermilk ...3/4 cup unsweetened non-alkalized cocoa powder ...1/4 cup plus 2 tablespoon buttermilk ...
5 cups flour...1 cup plus 2 tablespoons packed light brown sugar...1 teaspoon baking soda...2 cups vegetable shortening
In a large bowl mix well the flour, sugars, salt and baking soda. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Use within 3 months. Makes about 10 cups.
Raisin-Oatmeal Cookies...In a medium bowl mix well 2 cups Cookie Mix and 1 1/2 teaspoons pumpkin pie spice. Stir in 1 slightly beaten egg, 1/4 cup molasses and 1 teaspoon vanilla extract until well blended. Drop by teaspoonfuls (dip spoon in water to prevent sticking) 2 inches apart on greased baking sheet. Press flat with bottom of glass dipped in granulated sugar (moisten glass to help sugar adhere if necessary). Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 36.
Easy Peanut Butter Cookies...In a medium bowl mix well 2 cups Cookie Mix, 1 cup granulated sugar and 1/2 cup cocoa powder. Stir in 2 slightly beaten eggs, 2 tablespoons water and 1 teaspoon vanilla extract until well blended. Fold in 1/2 cup chopped walnuts. Spoon into greased 8-inch square baking pan; smooth top. Bake in a preheated 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on rack. Cut into 2-inch squares. Dust with confectioners' sugar, if desired.
Pinwheel Cookies...In a medium bowl stir 2 1/2 cups Cookie Mix, 1 slightly beaten egg and 1 1/2 teaspoons vanilla extract until well blended. Divide dough in half. With hands or wooden spoon work 2 tablespoons cocoa powder and 1 teaspoon water into half until well blended. Chill if necessary before rolling out. Roll out each half between 2 sheets lightly floured wax paper to a 12 x 9-inch rectangle. Place chocolate on vanilla. Starting at wide side, roll up tightly; chill for 1 hour.
Cut into 1/8-inch slices. Place 1 1/2 inches apart on greased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove to racks to cool.
This makes one 14- to 16-inch pizza; serving 4 to 6.
Thin, crisp crusts like this one are the hallmarks of much Italy's pizza. Another vital element is not overloading the pie with toppings - less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic flour if possible.
Neapolitan Style Pizza Crust...1 teaspoon all-purpose unbleached flour...1 tablespoon extra-virgin olive oil...1/2 medium onion, minced...3 ounces fresh mozzarella (in liquid), thinly sliced...2 to 3 tablespoons extra-virgin olive oil...Freshly-ground black pepper...
The Fort Chocolate Chile Cake with Chocolate Frosting and Port Cherries
Source: The Fort, Denver, Colorado
Serves 12
Chocolate Chile Cake...2 cups water ...1 teaspoon baking soda ...1/2 teaspoon salt ...1/2 cup buttermilk ...3/4 cup unsweetened non-alkalized cocoa powder ...1/4 cup plus 2 tablespoon buttermilk ...
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Christmas-Comes-But-Once-A-Year Chocolate Cake
Rum Buttercream Frosting...1 1/2 teaspoons corn syrup ...1/4 cup cocoa powder ...1/4 teaspoon salt ...6 tablespoons clarified butter...30 chocolate-covered almonds
Almond Chocolate Mousse...1/2 cup heavy cream...
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Cookie Mix
5 cups flour...1 cup plus 2 tablespoons packed light brown sugar...1 teaspoon baking soda...2 cups vegetable shortening
In a large bowl mix well the flour, sugars, salt and baking soda. With a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in a cool, dry place. Use within 3 months. Makes about 10 cups.
Raisin-Oatmeal Cookies...In a medium bowl mix well 2 cups Cookie Mix and 1 1/2 teaspoons pumpkin pie spice. Stir in 1 slightly beaten egg, 1/4 cup molasses and 1 teaspoon vanilla extract until well blended. Drop by teaspoonfuls (dip spoon in water to prevent sticking) 2 inches apart on greased baking sheet. Press flat with bottom of glass dipped in granulated sugar (moisten glass to help sugar adhere if necessary). Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are browned. Remove to racks to cool. Makes 36.
Easy Peanut Butter Cookies...In a medium bowl mix well 2 cups Cookie Mix, 1 cup granulated sugar and 1/2 cup cocoa powder. Stir in 2 slightly beaten eggs, 2 tablespoons water and 1 teaspoon vanilla extract until well blended. Fold in 1/2 cup chopped walnuts. Spoon into greased 8-inch square baking pan; smooth top. Bake in a preheated 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on rack. Cut into 2-inch squares. Dust with confectioners' sugar, if desired.
Pinwheel Cookies...In a medium bowl stir 2 1/2 cups Cookie Mix, 1 slightly beaten egg and 1 1/2 teaspoons vanilla extract until well blended. Divide dough in half. With hands or wooden spoon work 2 tablespoons cocoa powder and 1 teaspoon water into half until well blended. Chill if necessary before rolling out. Roll out each half between 2 sheets lightly floured wax paper to a 12 x 9-inch rectangle. Place chocolate on vanilla. Starting at wide side, roll up tightly; chill for 1 hour.
Cut into 1/8-inch slices. Place 1 1/2 inches apart on greased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove to racks to cool.
Checkerboard Cookies...
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Classic Pizza Margherita (Tomato, Mozzarella and Basil Pizza)
This makes one 14- to 16-inch pizza; serving 4 to 6.
Thin, crisp crusts like this one are the hallmarks of much Italy's pizza. Another vital element is not overloading the pie with toppings - less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic flour if possible.
Neapolitan Style Pizza Crust...1 teaspoon all-purpose unbleached flour...1 tablespoon extra-virgin olive oil...1/2 medium onion, minced...3 ounces fresh mozzarella (in liquid), thinly sliced...2 to 3 tablespoons extra-virgin olive oil...Freshly-ground black pepper...
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