Madison320web

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Molten Chocolate
Lava Cake
• 1½ sticks unsalted butter, plus
more for buttering ramekins
• 6 oz. bittersweet chocolate,
chopped
• 3 T cocoa powder
• 3 large eggs plus 3 large yolks
• ⅓ cup plus 2 T granulated sugar
• ¼ cup all-purpose flour
• 2 T confectioners’ sugar for dusting
Preheat oven to 450° F. In a heatproof
bowl set over simmering water, or in
the top of a double boiler, melt butter
and chocolate. Meanwhile, butter
four 6-ounce ramekins and coat all
with 2 Tbsp. cocoa powder; tap out
excess. Transfer ramekins to a baking
sheet and set aside. Remove chocolate
mixture from heat and set aside to let
cool slightly.
In a medium bowl, whisk together
eggs, yolks and granulated sugar.
Stir in reserved chocolate mixture.
Stir in flour and remaining cocoa
powder until just combined. Divide
batter among ramekins and bake
until cakes are firm yet soft in center
for 13-14 minutes (overcooking will
result in a dry and tasteless cake).
Transfer to a wire rack and let cool
slightly for 1 minute.
Invert ramekins onto serving plates
to release cakes. Dust tops with
confectioner’s sugar.
Makes 4 cakes
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Chocolate Pound Cake
• 2 sticks butter, softened
• ½ cup Crisco
• 3 cups sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ tsp. salt
• ½ tsp. baking powder
• ¼ cup cocoa powder
• 1 cup milk
• 1 T vanilla extract
Cream together butter, Crisco and
sugar until light and fluffy. Add eggs
one at a time.
Sift together the flour, salt, baking
powder and cocoa. Add dry
ingredients alternately with milk,
beginning and ending with flour.
Pour into a greased and floured tube
pan. Bake at 325 degrees for 80 to 90
minutes or until it tests done. Cool
15 minutes before removing from pan.
Variation: For an old fashioned
pound cake, omit the cocoa, reduce
vanilla to 1 teaspoon, add 1 teaspoon
almond extract and 1 teaspoon
lemon extract.
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Layered Brownies
• 1 package family size brownie mix
(18.3 oz)
Prepare brownie mix according to
package directions. Bake in a 13 X 9
pan lined with aluminum foil. Cool
for 1 hour.
VANILLA FILLING
• 1 cup melted butter
• 1 16-oz. box powdered sugar
• ¼ cup half and half
• 2 tsp. vanilla
Stir together the melted butter,
powdered sugar, half and half, and
vanilla. Spread mixture on top of
brownies and chill for 45 minutes.
GLAZE
• 4 oz. semi-sweet chocolate chips
• ¼ cup butter
Microwave the semi-sweet chocolate
chips and butter in a glass bowl for
1 to 2 minutes stirring every 30
seconds until melted. Spread over
the powdered sugar mixture.
Chill again for 15 minutes.
Lift the brownies out of the pan with
the foil and cut into 1 inch squares.
These are very rich!
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Snappy Turtle Cookies
COOKIES
• 1½ cup sifted flour
• ¼ tsp. soda
• ¼ tsp. salt
• ½ cup butter
• ½ cup firmly packed brown sugar
• 1 egg
• 1 egg yolk, reserve white
• ¼ tsp. vanilla flavoring
• 1/8 tsp. maple flavoring
• ⅔ cup pecan halves, cut in half
lengthwise
Sift flour with soda and salt. Cream
butter. Add brown sugar, cream well.
Blend in egg, egg yolk, vanilla, and
maple flavoring. Add dry ingredients
gradually – mix well. Chill.
Arrange pecans in groups of five on a
greased cookie sheet to resemble the
head and legs of a turtle. Shape dough
by rounded teaspoonfuls into balls.
Dip bottom into egg whites; press
lightly onto nuts so the tips will show
when baked.
Bake at 350 for 10-13 minutes, until
golden brown. Cool, then frost.
FROSTING
• ½ cup semi-sweet chocolate
morsels
• 3 T cream or milk
• ¼ cup confectioners’ sugar
• 1 T butter
In a small saucepan (or in the
microwave), melt the chocolate
morsels in cream or milk. Add
confectioners’ sugar and butter,
and mix well. Coat each cookie top
with the chocolate to resemble a
turtle shell. Cool.