Baking Chocolate Brownies

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt

and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Source:

Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.

Brownies:

5 ounces (140 grams) semisweet or bittersweet chocolate, chopped I substituted 2 ounces of milk chocolate for 2 ounces semisweet

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon

pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (opti

Cream Cheese Filling

8 oz cream cheese (softened)

1/3 cup sugar

1 egg

1 tsp vanilla

whip together with beaters until smooth, drop by spoonfuls into brownie and drag spoon through to swirl the two.

Read more: http://www.joyofbaking.com/brownies.html#ixzz4jz1SHUnI

Cooked Chocolate Pudding

This pudding has a very dark deep chocolate flavor. To cut the bitterness substitute half of the semi-sweet chocolate with milk chocolate or even all if you prefer.

Chocolate Pudding: Have a fine medium-sized strainer and bowl ready near the stove as you may need to strain the pudding after it is cooked. I was diligent with stirring as it cooked and didn't need the strainer

Chocolate Pudding Recipe:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt.

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.

1/2 cups (50 ml) milk

Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.

4 large egg yolks

Set aside while you heat the milk and cream. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat.

2 cups milk (550 ml)

1/2 cup (120 ml) heavy whipping cream

Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Rinse out the heavy sauce pan and pour mixture back into it. Cook on medium heat for an add'l 3 to 5 minutes thickening pudding to desired thickness. Add chopped chocolate and vanilla and butter, stir until blended in.

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Pour into 6 to 8 bowls or dessert glasses. Can serve warm or if chilling, press plastic wrap

onto the surface of the warm puddings to prevent a skin from forming. Can be made a day or two ahead of serving.

Makes 6 to 8 servings.

Garnish: Lightly sweetened whipped cream

Grated chocolate

Read more: http://www.joyofbaking.com/ChocolatePudding.html#ixzz4jyzl1MXn

Petite Orange and Cream Scones (English)

2 cups sifted flour
3 Tbsp sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon orange juice concentrate
6 Tbsp cold butter
1 egg, beaten
1/2 cup heavy cream (whipping cream) or half and half
sugar and cinnamon (optional)

Preheat oven to 400ºF.

Sift the dry ingredients together and cut in the butter with a pastry cutter.

Beat eggs until light, then mix them with the whipping cream or half and half and orange juice. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/2" thick circle. Cut into triangle wedges and place on greased and floured baking pan. Or press into greased and floured 7" cake pans. Cut in scores with a knife so they can be pulled apart easier when baked.

Sprinkle the tops lightly with the cinnamon sugar mixture if desired or top with a light coating of a glaze. Bake at 400ºF for about 12 to 15 minutes until lightly golden.

Glaze topping

1 tbsp butter
1/2 tsp vanilla
1 to 1 1/2 cups pwd sugar
milk pour in until desired consistency

Chocolate sugar cookies

Melt together:
4 ounces baking chocolate
1/4 cup butter
stir until smooth let cool

In mixing bowl cream until smooth:
1 egg
1 cup sugar
1 tsp vanilla
3/4 cup softened butter
cooled chocolate and butter

Add dry ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp salt

Make into 1" balls and roll into granulated sugar until well coated.

Bake at 375 degrees for 8 to 10 minutes. Take out of oven as just undercooked and allow to finish cooking on the hot cookie sheet for a softer cookie.

Quiche Lorraine

1 9" pie crust (unbaked) in 9" pie plate or tart pan

1 cup shredded swiss cheese
6 slices bacon cooked and crumbled
3/4 cup chopped or minced ham
2 green onions, chopped
3 eggs, slightly beaten
1 cup light cream
1/2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp dry mustard
1/2 garlic clove minced

Bake unpricked pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in bottom of shell. Sprinkle green onion.

While shell is baking. combine eggs, cream, lemon peel, salt, and dry mustard and garlic. Pour evenly over cheest and meats.

Bake at 325 degrees for 45 minutes or until set.

Remove from oven and let stand 10 minutes before serving.

Chicken Fajitas

5 chicken breasts cut into strips
saute in garlic until all sides are lightly browned and completely cooked add one packet fajita mix and water simmer down.
warm tortilla shells
Cut up jalepenos to tasts
chop green onions to taste
cut up red peppers to taste
chop cilantro to taste
chop tomatoes to taste
serve with guacamole and sour cream

GIANT Hamburger

Sometimes my husband likes to cook new things also. He came across this on the internet and wanted to give it a try. It was interesting, maybe fun for a large group get together, lol.

6 to 8 pounds hamburger meat (It almost filled up a cookie sheet)
1 lb bacon
1 small carton sliced mushrooms
1/2 sliced onion (color of your choice)
1 large jalepeno sliced (seeds removed for a milder taste)
1 cup shredded cheddar cheese

Bake in oven at 350 degrees for 40 minutes aprox until meat is thoroughly cooked.
Slice into portions and serve on a prepared bun.

Candied Pretzels

I did this about a year ago with my activity days girls and again for one of my superbowl treats. Lay out pretzels on waxed paper lined cookie sheets. Place a rollo, chocolate kiss, or other favorite small chocolate candy onto pretzel. Place in oven heated at 200 degrees for long enough to soften your chocolate into the pretzel. Maybe 2 to 3 minutes tops. Remove from oven and top with small candy pieces. I used peanut butter pieces. When cooled remove from waxed paper and place on serving plate.

Stuffed Salmon

1 salmon steak cut into 3 to 4 inch segments

1 80z cream cheese
1 cup aprox seasoned bread crumbs
1 clove garlic minced
1 green onion finely chopped

lemon juice

Combine cream cheese, bread, garlic and onion and roll a salmon segment surrounding filling. Place in glass baking dish and pour lemon juice over salmon lightly. Bake at 350 degrees 25 to 30 min. Check to make sure you don't overcook the salmon and dry it out.

Paradise Bakery Sugar Cookies

Nutrition Facts

Serving Size 1 dozen small cookies 461g

Recipe makes 3 dozen small cookies)
Calories 2364
Calories from Fat 1259 (53%)
Amount Per Serving %DV
Total Fat 139.9g 215%
Saturated Fat 34.9g 174%
Monounsaturated Fat 61.5g
Polyunsaturated Fat 36.6g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 626mg 26%
Potassium 233mg 6%
Total Carbohydrate 261.4g 87%
Dietary Fiber 3.4g 13%
Sugars 106.7g
Protein 18.3g 36%

By: Southern Polar Bear
Jan 2, 2006

This recipe was published in the Arizona Republic on July 31, 2001

3 dozen small cookies (change servings and units)

Ingredients

* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 cups shortening
* 3/4 teaspoon vanilla
* 1 large egg, beaten
* 4 1/3 cups cake flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* sugar, for decorating

Directions

1.

Preheat oven to 375°.
2.

In a medium bowl, cream together the sugars and shortening using an electric mixer.
3.

Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4.

Increase speed to medium and mix for 3 minutes.
5.

Slowly add vanilla and beaten egg while mixing.
6.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
7.

Scoop with an ice-cream scoop and roll in sugar.
8.

Place directly on cookie sheet. Flatten slightly with palm of hand.
9.

Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Chocolate Cream Cheese Cake

FILLING

• 1/4 cup granulated sugar
• 1 pkg. (8 oz.) cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

CAKE

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup water
• 1/2 cup Baking Cocoa
• 1/2 cup (1 stick) butter, softened
• 3 large eggs
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Spray bundt pan generously. Make cake batter beating on high for 2-3 minutes scraping down sides and pour 1/2 batter into bundt pan. Prepare cream filling beating on low until well mixed scraping down sides and spoon onto cake batter making sure to keep centered in the pan. Top with remaining cake batter. Bake at 350 degrees for 50 to 60 min aprox until cake tester comes out clean. Let cool in pan before removing.

Top with melted prepared frostings, or a ganache.

Recipe from www.allwomenstalk.com

Salmon with a citrus cream sauce

Sometimes I like to get creative so here's what I came up with. Yummy, family liked this dish.

1 cup Dole pine-orange-banana juice
1 tsp garlic
1 tbsp lemon or lime juice
1/2 to 1 cup heavy whipping cream
cornstarch to thicken slightly
Salmon steaks

Place salmon in lightly greased glass baking dish. Combine all other ingredients and pour over salmon coating evenly. Bake at 350 start checking after 35 min remove when cooked depending on size of salmon steaks.