So Eat Dessert First . . .
So, based on that cheery little post above this one, here are two desserts you can enjoy prior to the general demise of humanity, and one very nice light supper dish as well:
Colonial Chocolate Cake:
1. Mix together 1 1/4 c. flour, 2 c. sugar, 3/4 c. cocoa, 2 t. baking soda, 1 t. baking powder, 1 t. salt.
2. Add into dry ingredients 2 eggs, 1 c. strong black coffee or espresso, 1 c. buttermilk OR 1 c. milk + 1 T vinegar, 1/2 c. vegetable oil, 1 t. vanilla.
3. Beat mix 2 minutes at medium speed with electric mixer; divide between 2 greased & floured cake pans; bake at 350 40 min., remove from oven and cool.
4. Mix 1 21 oz. can cherry pie filling, 2 T. Kirsch, and 2 T. sugar; chill in freezer or refrigerator til very thick.
5. Whip 1 1/2 c. whipping cream and 1/4 c. powdered sugar til very thick - you may want to use extra cream.
6. Place one layer of cake on cake plate, frost sides with cream, making a small wall on the sides; add 1 c. filling and spread; place second layer on top; frost sides with more cream, again making a wall; put rest of filling on top.
7. Chill at least one hour before serving.
NB - you may want to use an extra cup of cream with an extra 3 T. sugar - I find that the amount of cream doesn't go far enough, especially if you want to use a pastry tube to decorate it.
Carrot Cake:
1. In a large bowl beat with electric mixer 4 eggs for 5 minutes til thick and lemon color; beat in 1 1/2 c. vegetable oil, then 2 c. sugar.
2. In another bowl mix 2 c. flour, 2 t. baking soda, 1/2 t. salt, 2 t. cinnamon; fold into mix, and then add 1 c. finely chopped pecans and 3 c. grated carrot.
3. Fold into 2 9" floured and greased cake pans and bake at 350 for 35 min. til cake pulls away from sides of pan.
4. Cool on racks and make frosting of: 8 oz. cream cheese, 1 stick butter; beat this together then add 2 c. powdered sugar, 2 t. vanilla. Frost the cake and serve.
It looks nice to decorate it with whole pecans on top.
Seafood Quiche:
Mix together 4 eggs, 3/4 c. milk, 3/4 c. half and half, a big dash of salt, 2 seven oz. cans of crab, drained, 1 1/2 c. shredded swiss cheese, and 1/2 c. finely chopped onions that you've gently sauted for 5 minutes in 2 T. butter.
Meanwhile, bake for 5 min. at 400 a 9" oven ready pie shell.
Remove and add mix to shell - place on a cookie sheet and bake for 40 minutes.
Delicious!
Colonial Chocolate Cake:
1. Mix together 1 1/4 c. flour, 2 c. sugar, 3/4 c. cocoa, 2 t. baking soda, 1 t. baking powder, 1 t. salt.
2. Add into dry ingredients 2 eggs, 1 c. strong black coffee or espresso, 1 c. buttermilk OR 1 c. milk + 1 T vinegar, 1/2 c. vegetable oil, 1 t. vanilla.
3. Beat mix 2 minutes at medium speed with electric mixer; divide between 2 greased & floured cake pans; bake at 350 40 min., remove from oven and cool.
4. Mix 1 21 oz. can cherry pie filling, 2 T. Kirsch, and 2 T. sugar; chill in freezer or refrigerator til very thick.
5. Whip 1 1/2 c. whipping cream and 1/4 c. powdered sugar til very thick - you may want to use extra cream.
6. Place one layer of cake on cake plate, frost sides with cream, making a small wall on the sides; add 1 c. filling and spread; place second layer on top; frost sides with more cream, again making a wall; put rest of filling on top.
7. Chill at least one hour before serving.
NB - you may want to use an extra cup of cream with an extra 3 T. sugar - I find that the amount of cream doesn't go far enough, especially if you want to use a pastry tube to decorate it.
Carrot Cake:
1. In a large bowl beat with electric mixer 4 eggs for 5 minutes til thick and lemon color; beat in 1 1/2 c. vegetable oil, then 2 c. sugar.
2. In another bowl mix 2 c. flour, 2 t. baking soda, 1/2 t. salt, 2 t. cinnamon; fold into mix, and then add 1 c. finely chopped pecans and 3 c. grated carrot.
3. Fold into 2 9" floured and greased cake pans and bake at 350 for 35 min. til cake pulls away from sides of pan.
4. Cool on racks and make frosting of: 8 oz. cream cheese, 1 stick butter; beat this together then add 2 c. powdered sugar, 2 t. vanilla. Frost the cake and serve.
It looks nice to decorate it with whole pecans on top.
Seafood Quiche:
Mix together 4 eggs, 3/4 c. milk, 3/4 c. half and half, a big dash of salt, 2 seven oz. cans of crab, drained, 1 1/2 c. shredded swiss cheese, and 1/2 c. finely chopped onions that you've gently sauted for 5 minutes in 2 T. butter.
Meanwhile, bake for 5 min. at 400 a 9" oven ready pie shell.
Remove and add mix to shell - place on a cookie sheet and bake for 40 minutes.
Delicious!
posted by Varro at 9:02 AM
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