Kitty's profileKitty's Recipes Galore!PhotosBlogListsMore  |  Tools Help |
|
|
July 20 Chocolate Treats
Please copy and paste this address into your browser and check it out. I am trying to win myself a new monitor and need the help of any out there that is from Canada! Won't you please help????. Thand you so much! Kitty.
Chocolate is a favorite treat of almost everyone! In this section I am going to tempt you taste buds with delicious Chocolate treats.
This is a favorite of everyone at my house!
Chocolate Strawberry Shortcake
6 cups fresh strawberries
1/4 cup sugar
1 square (1 ounce) semisweet chocolate
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup of butter or margarine
1 egg, beaten
2/3 cup milk
1 cup whipping cream
2 tablespoons sugar
Select four strawberries; and set ide. Slice up the remaining strawberries and combine with 11/4 cup of sugar. Set aside. Melt semisweet chocolate square over hot water in the top of a double boiler until melted and smooth stirring constantly. Line a baking sheet with waxed paper. Spoon melted chocolate over the bottom half of each reserved strawberry. Place on baking sheet; place in refrigerator until needed.
For shortcake, in aa mixing bowl combine flour, cocoa powder, 1/4 cuo sugar, baking powder, and salt. Cut in the butter or margarine till mixture resembless coarse crumbs. Mix together egg and milk; add all aaat once to dry ingredients. Stir until just moistened. Spread ddough in a greased 8 x1 1/2 inch round baking pan., building up edge slightly. Bake in 450 degree oven for 15 to 18 minutes or until done.
Cool 10 minutes on a wire rack, Remove from pan placing on serving plate. beat whipping cream and the 2 tablespoons of sugar with an electric beater aat medium speed until soft peaks form. Arrange some sliced strawberries on the cake top. Spoon whipped cream over topand arrange the chocolate-coated strawberries on top of the whipped cream. Serve shortcake warm. Pass remaining sliced berries.
Makes 8 servings.
 Everyone who loves chocolate will love this recipe! It is definitly one of my favorites and my son's as well.
  Black Forest Cake
Cherry Filling
2/3 cup sugar
1/2 cup milk
3 squares (3 ounces) unsweetened Chocolate,
coarsely chopped
1 slightly beaten egg
1 3/4 cups all- purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup milk
Golden Butter Frosting
Maraschino cherries
Chocolate Curls
Prepare Cherry Filling.
Grease and flour two round 9 x 1 1/2 inch cake pans; ste aside.
Combine 2/3 cup of sugar, 1/2 cup of milk, chocolate and 1 egg in a saucepan. Cook and stir mixture comes to a boil; let cool. Meanwhile, mix together flour, baking soda and salt. In a larger mixing bowl use egg electric egg beater to beat shortening on medium speed for about 30 seconds. Add 1 cup of sugar and vanilla and beat until fluffy. Add the 2 eggs, one at a time beat well on medium speed. Add dry ingredients and 1 cup of milk alternately to beaten mixture, beating well after each addition. Stir in chocolate mixture. Turn into prepared pans. Bake in a 325 degree oven for 25 to 30 minutes or until a wooden pick comes out clean when inserted into center of cakes. Cool on wire racks for 10 minutes. Then remove from pans and let cool throughly.
To assemble, place 1 cake layer on a serving plate. Use 1/2 cup of the Golden Butter Frosting to make a solid circle, about 2 1/2 inches in diameter and 1 inch high in center of bottom layer cake. Use 1 cup frosting to make a border, 1/2 inch wide and 1 inch high. Spoon chilled Cherry Filling between circle and border. Place second layer cake on top. Frost top and sides with remaining frosting. Garnish with maraschino cherries and Choclate Curls. Put in fridge to chill. Let stand at room temperature 10 minutes before serving. Makes 12 servings.
Cherry Filling:
Drain one 16-ounce can of dark sweet cherries, reserving 1/2 cup syrup. Corasely chop cherries and place in a bowl. Add 1/2 cup Kirsch or cherry liqueur, let stand 2 hours. In a saucepan combine 4 teaspoons cornstarch and the reserved 1/2 cup of cherry syrup; stir in chopped cherry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cover surface with clear plastic wrap and chill.
Golden Butter Frosting:
Beat 1 cup butter or margarine till fluffy. Beat in 2 1/4 cups sifted powdered sugar till smooth. Add 3 egg yolks beating until mixture is fluffy. Add 2 1/4 cups addititional sifted powdered sugar; beat untilll smooth.
|
|
|
