CHOCOLATE CHIFFON CAKE

½ cup baking cocoa

¾ cup boiling water

1 ¾ cup cake flour

1 ¾ cup sugar

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup vegetable oil

7 eggs, separated

2 teaspoons cream of tartar

ICING:1/3 cup butter or margarine

2 cups confectioners sugar

2 (1 ounce each) squares unsweetened chocolate (melted)

½ teaspoon vanilla extract

3 – 4 tablespoons milk

  1. Preheat oven to 325º.
  1. Separate eggs.
  1. In a small bowl, combine the cocoa and water. Mix until smooth. Cool.
  1. In a large bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add a little egg white into the chocolate mixture. Fold in gently with a rubber spatula.
  1. Add chocolate mixture to the rest of the egg whites. Fold in gently until all is combined and no white streaks remain.
  1. Pour into ungreased 10” tube or bundt pan. Bake for 60-65 minutes or until cake springs back when touched. Invert pan to cool, remove cake from pan.
  1. For icing: melt butter in medium saucepan. Remove from heat, stir in sugar, choccolate and vanilla. Stir in enough water until desired consistency is reached. Drizzle over cake.

YELLOW LAYER CAKE

1/2 cup butter or margarine

1 cup sugar

2 large eggs

1 1/2 teaspoon vanilla

2 1/4 cups cake flour

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

For chocolate flavoring: add 1/4 cup Hershey's cocoa with dry ingredients

Makes 2 - 7" layer cake or 18 cupcakes

  1. Preheat oven to 350 degreees.
  2. Grease and line bottom of each layer pan with waxed paper cut to fit, or grease and flour.
  1. In large bowl cream together butter or margarine and sugar with electric mixer until mixture is light and fluffy. Blend in vanilla. Beat in eggs, one at a time, beating well after each addition.
  1. Sift together flour, baking powder and salt. Using low speed, blend flour mixture into creamed mixture alternately with milk, beginning and ending with flour.
  1. Divide between pans and spread evenly. Bake for 25 to 30 minutes or until toothpick comes out clean.

FOR CUPCAKES

Divide mixture evenly between 18 cupcake cups, bake for 12 - 20 mins or until toothpick comes out clean.

FROSTING

Creamy butter frosting

1/3 cup softened butter

3 1/2 cups sifted confectioner's sugar

3 to 4 tablespoons milk

1 teaspoon vanilla

Food coloring

Sift confectioner's sugar onto plate. Beat softened butter with one cup sifted sugar until mixture is well blended. Add rest of sugar, milk and vanilla. Add coloring, if desired. Continue beating until mixture is very smooth and fluffy. Pipe or swirl onto cooled cupcakes and decorate with sprinkles, etc.

CREAM CHEESE CUPCAKES

3/4 cup flour

½ cup sugar

2 tablespoons cocoa

½ teaspoon baking soda

½ cup water

2 tablelspoons oil

1 teaspoon vinegar

½ teaspoon vanilla

For cream cheese filling:

4 oz cream cheese

1 tablespoon egg

3 tablespoons sugar

½ cup chocolate chips

  1. Preheat oven to 350 º F.
  1. In a large mixing bowl, combine the flour, sugar, cocoa and baking soda. Add the water, oil. vinegar and vanilla and blend with a mixer.
  1. Pour batter into liquid measuring cup.
  1. Divide batter to make 12 cupcakes, lined with papers.
  1. For cream cheese filling. In a medium bowl combine cream cheese, egg and sugar with an electric mixer. With a wooden spoon stir in chocolate chips. Spoon cream cheese onto batter in paper cups.

Bake for 15 – 20 minutes.
ALL-IN-ONE CUPCAKES

This method uses soft margarine in place of butter, so that the ingredients can be mixed quickly at the same time. The resulting cupcakes may not be quite so evenly textured and well risen, but for s.peed of making they can't be beaten!

1/2 cup soft margarine

3/4 cup sugar

2 large eggs

1 1/2 teaspoon vanilla

2 1/4 cups cake flour

3 teaspoons baking powder

milk to make a dropping consistency

For chocolate flavored cupcakes: Add 1/4 cup cocoa

  1. Place all ingredients except milk in large mixing bowl and beat with electric beater for 5 minutes until soft and creamy. Add enough milk to make a dropping consistency.
  1. Divide between 18-24 cupcake holders. Bake in a pre-heated 350F oven for 15 - 20 mins or until well risen and golden brown and a toothpick, inserted into center, comes out clean.

PINEAPPLE UPSIDE DOWN CAKE

1/4 cup margarine

2/3 cup packed brown sugar

1 small can (about 6oz) sliced pineapples (you need 4 slices)

8 maraschino cherries (halve)

1 1/4 cups all purpose flour

1 cup granulated sugar

1/3 cup shortening

3/4 cup milk

1 1/2 teaspoons baking powder

1 egg

  1. Heat oven to 350F. Heat margarine in 9 x 9 x 2 inch pan in oven until melted. Sprinkle brown sugar over margarine.
  1. Arrange pineapple slices in pan. Place cherry in center of each pineapple slice.
  1. Beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Pour over fruit in skillet.
  1. Bake 45 to 50 minutes, or until wooden pick inserted in center comes out clean. Immediately invert onto heatproof plate. Serve warm with sweetened whipped cream or ice cream.

LEMON CHIFFON CAKE

21/4 cups sifted cake flour

3 teaspoons baking powder

3/4 cup cold water

1/2 cup vegetable oil

2 teaspoons vanilla

2 teaspoons grated lemon peel

7 egg yolks

7 egg whites

1/2 teaspoon cream of tartar

Move oven rack to lowest position. Heat oven to 325F. Mix flour, sugar, and baking powder. Beat in water, oil vanilla, lemon peel and egg yolks with spoon until smooth.

Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.

Pour into ungreased tube pan, 10 x 4 inches.

Bake about 1 1/4 hours until top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel.

Let hang about 2 hours or until cake is completely coo. Remove from pan. Glaze with citrus frosting (below)

Citrus glaze:

2 cups powders sugar

1/3 cup margarine

1 tablespoon lemon juice

2 tablespoon hot water

2 teaspoons grated lemon rind

Mix powdered sugar and margarine. Stir in lemon juice and water.. Stir in lemon rind.

Drizzle over cake.

For Orange chiffon cake: substitute orange rind and juice for lemon. Frost with orange frosting.

BOSTON CREAM PIE

1 package yellow layer cake mix

1 package vanilla pudding and pie mix

Chocolate glaze: 1/2 cup semi sweet chocolate chips

1/2 tablespoon butter or margarine

1/2 teaspoon corn syrup

1/2 cup sifted confectioners sugar

2 teaspoons milk

DAY 1

Preheat oven to 350. Grease and flour 2 - 9" round pans.

  1. Prepare PUDDING as package directs, then pour filling into small bowl. Place a small piece of cling wrap directly on its surface to prevent skin forming. Refrigerate.
  1. Prepare cake batter as directed on packet. Pour equal amounts of batter into prepared pans, spreading evenly. Bake for 25 mins or until toothpick inserted into center of cake comes out clean. Cool cake layers on wire rack.

DAY 2

When cakes are completely cooled, remove cream filling from refrigerator, spread between cakes and place top on cake. Spread top with chocolate glaze, then refrigerate.

For glaze: Melt together in small pan the chocolate, butter, corn syrup and milk. Remove from heat and gradually add confectioners sugar. Mix until smooth and use immediately.

JELLY ROLL

3 eggs

1 cup extra fine sugar

1/3 cup water

1 teaspoon vanilla

1 cup cake flour

1 teaspoon baking powder

About 2/3 cup jelly or jam
Powdered sugar

  1. Heat oven to 375. Butter and line a 15” x 10” jelly roll pan with parchment paper, butter again.
  1. Beat eggs in medium bowl on high speed with electric mixer (about 5 minutes) or until eggs are very thick and lemon colored. Gradually beat in extra fine sugar.
  1. Gradually add sifted flour and baking powder. Fold in water and vanilla using rubber spatula. Pour into pan, spreading into corners.
  1. Bake for 12 to 15 minutes or until cake springs back in middle and begins to leave the sides of the pan. Immediately loosen cake from edges of pan and invert onto towel which has been sprinkled with powdered sugar.
  1. Remove paper and trim off edges of cake. While hot, carefully roll cake and towel from narrow end. Cool on wire rack. Unroll and spread with jelly, reroll and sprinkle with powdered sugar.

PUMPKIN ROLL

3 eggs

1 cup white sugar

2/3 cup solid pack pumpkin puree

¾ cup all purpose flour

2 teaspoons pumpkin pie spice

½ teaspoon salt

1 teaspoon baking powder

For Frosting: 1 cup powdered sugar

½ teaspoon vanilla extract

4 tablespoons butter (softened)

8 ounces cream cheese (softened)

  1. Preheat oven to 350 degrees F. Grease and line with wax paper a jelly roll pan (15 x 12 x 1).
  1. In a large mixing bowl, beat eggs on high with an electric mixer for 5 minutes or until lemon colored and cream like. Gradually add sugar, pumpkin. Fold in flour, cinnamon, salt and baking powder. Spread batter evenly in pan.
  1. Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with knife. Turn out onto dishtowel which has been sprinkled with powdered sugar. Roll up cake and allow to cool.

For Filling:

Mix powdered sugar, vanilla, butter and cream cheese together with an electric mixer until smooth.

Unroll pumpkin cake and spread with filling. Reroll. Sprinkle with powdered sugar.

Serves 10

POUND CAKE

1 ½ cups all purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

½ cup butter

3/4 cup sugar

½ cup sour cream

½ teaspoon vanilla

¼ teaspoon lemon extract

¼ teaspoon almond extract

3 eggs

  1. Heat oven to 350 F.
  1. Butter a 9 x 5 X 3” loaf pan, lightly flour.
  1. Sift flour and baking powder together onto a piece of waxed paper.
  1. Cream butter and add sugar gradually until light and fluffy (about 5 minutes).
  1. Blend in sour cream and extracts.
  1. Add eggs, one at a time alternately with flour mixture, beating well after each addition.
  1. Pour batter into a greased 9 x 5” loaf pan.
  1. Bake for 60 minutes.
  1. Cool on a wire rack for 10 minutes, remove from pan, cool.

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE GANACHE

1 cup semisweet chocolate chips

1/2 cup butter

1/2 cup all purpose or cake flour

4 eggs (separated)

1/2 cup sugar

For ganache:1/2 cup semisweet chocolate chips

2 tablespoons butter

2 tablespoons corn syrup

For cake:

  1. Heat oven to 325 . Grease 8 x 2 1/2" springform or 9 x 1 1/2" round pan with melted butter, then dust with a little flour.
  1. Heat 1 cup chocolate chips and 1/2 cup butter in heavy saucepan over medium heat until chocolate chips are melted. Cool and stir in flour and egg yolks until well blended.
  1. Beat egg whites in large bowl until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  1. Add some of the egg white mixture into the chocolate mixture to "lighten" the batter, then add the chocolate batter into the remaining egg whites and FOLD with a rubber spatula until the mixture is thoroughly blended and there are no chocolate streaks or egg whites visible.
  1. Pour into prepared pan and bake for 35 minutes or until toothpick comes out clean. Leave to cool in pan for 10 minutes.
  1. Run knife along side of cake to loosen. Invert onto serving plate.

For chocolate ganache: Heat 1/2 cup chocolate chips, 2 tablespoons butter and corn syrup over medium heat until chocolate chips are melted. Spread over the top of the cooled cake, allowing some to drizzle over the sides. Garnish with fresh raspberries or grated chocolate.

RASPBERRY STREUSEL COFFEE CAKE

Cake Batter

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

6 tablespoons (3/4 stick) softened butter

¾ cup granulated sugar

2 eggs

½ cup milk

Streusel Topping

½ cup light brown sugar

¼ cup all purpose flour

½ teaspoon cinnamon

2 tablespoons butter, softened

½ cup chopped walnuts

Raspberry filling

½ cup fresh or frozen raspberries

  1. Preheat oven to 350°F. Grease and flour 8” square cake pan.
  2. Sift together flour, baking powder and salt onto wax paper.
  3. Cream together 6 tablespoons butter, ¾ cup granulated sugar in large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in flour mixture alternately with milk. Set batter aside.
  4. For Streusel: combine all streusel ingredients in small bowl. Mix together with pastry blender until crumbly. Set aside.
  5. Spread half the cake batter over bottom of prepared pan. Sprinkle with half of the streusel. Spread raspberries over streusel. Cover with remaining batter; top with remaining streusel.
  6. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Serve warm.

LAYERED TACO SALAD

½ lb ground beef

1 packet taco seasoning mix

1 cup iceberg lettuce, torn into bite size pieces

½ green pepper, sliced (optional)

1 tomato, chopped

½ cup shredded cheddar or monterey jack cheese

1/3 cup salsa

¼ cup catalina dressing

½ cup sour cream

Tortilla chips

  1. Brown meat in non-stick skillet for 5 minutes, stirring.
  2. Add taco seasoning mix and 1 teaspoon water, cook, stirring, for 5 minutes.
  3. Chop tomato, slice green pepper, grate cheese, wash and shred lettuce.
  4. Mix catalina dressing and salsa together in a small bowl.
  5. Place tortilla chips on platter. Cover with lettuce.
  6. Spoon meat over lettuce.
  7. Top with tomato and green pepper.
  8. Sprinkle with cheese.
  9. Top salad with sour cream, serve with salsa/dressing mix.
  10. Serve.

Optional: For added touch, complete with sliced black olives, slices of avocado, or add 1 can of chili beans to meat mixture as it is cooking

CLASSIC WHOLE WHEATBREAD

2 tablespoons sugar

1 cup whole wheat flour

1 tablespoons active dry yeast

1 ½ cups all-purpose flour (You may not need all of the flour)

¾ cup warm water(110º-120º)

1 teaspoon salt

1 tablespoons vegetable oil

1 egg, beaten

¼ cup milk (For top of bread)

Day 1:

  1. In a small mixing bowl, dissolve the sugar and yeast in the warm water. Let stand until creamy, about 10 min.
  2. In a large mixing bowl, put the milk, vegetable oil, whole wheat flour, 1 CUPS all purpose flour, and the salt.
  3. Add the yeast mixture to the ingredients in the large bowl and beat well.
  4. If the dough does not pull together, add the remaining flour 1 Tablespoon at a time until it does pull together. You may not need to use all of the remaining ½ CUPS of flour!
  5. Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, about 10 min.
  6. Grease a bowl then put the dough in the bowl and grease both sides. Cover with a damp cloth. Let rise for 1 hr. It should double in size.
  7. Punch down the dough.
  8. Grease a 8x4 pan. Shape the dough into a loaf. Put into loaf pan and grease the surface lightly. Cover with plastic wrap and refrigerate it overnight.

Day 2:

Preheat oven to 400º. Bake for 30 min., or until the bottom of the loaf sounds hollow when tapped.(You may brush the top with lightly beaten egg.)

BRAIDED LOAF USING COOLRISE METHOD

3 cups (approx) wheat flour

1 pkg (2 teaspoons) active dry yeast

1 teaspoon sugar

1 teaspoon salt

1/4 cup butter or margarine

1 cup hot tap water

  1. In large mixing bowl, mix together the yeast, sugar, salt, softened butter and water. With an electric mixer add 1 cup of the bread flour and mix for 2 mins, scraping down the bowl, as needed.
  1. Using a wooden spoon, gradually add enough flour to form a soft but not sticky dough. Turn out onto a floured work surface and knead until smooth and elastic - about 10 mins.
  1. Divide dough into three. Roll each piece into a 10" sausage shape. Braid pieces together. Place on greased baking sheet, cover with cling wrap and refrigerate overnight.
  1. Next day, brush with milk and bake for 15 mins at 425F, or until golden brown and hollow sounding. Bread can also be brushed with melted butter as soon as they come out of the oven for a softer result.
  1. Shaping ideas: shape into braids, crescents, knots, pretzel shapes
  1. For a loaf - after kneading dough, roll into 8"x6" rectangle, then roll tightlly. Place in greased loaf pan. After cool rise overnight, bring to room temperature, then bake at 400
  2. for 25-30 mins.

DOUGHNUTS (YEAST RAISED)