CAPPUCCINO BROWNIES

For the brownie layer
8 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 tablespoons instant espresso powder dissolved in 1 tablespoon
 boiling water
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, chopped

For the cream cheese frosting
8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 teaspoon cinnamon

For the glaze
6 ounces fine-quality bittersweet chocolate
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon
 boiling water

Make the brownie layer:
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

Make the cream cheese frosting:
In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.

Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

Make the glaze:
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.

 

 

Chocolate Sauerkraut Cake

Ingredients (16 servings)

2 1/4 c Flour; unbleached, sifted
1 ts Baking powder
1/4 ts Salt
1 1/2 c Sugar
1 ts Vanilla
2/3 c Sauerkaraut; *
1 ea -----------------------
3 oz Cream cheese; softened
1 c Confectioners' sugar
1/2 ts Vanilla extract
1/2 c Cocoa; baking
1 ts Baking soda
2/3 c Butter or regular margarine
3 ea Eggs; large
1 c ; water
1 x -creamy chocolate frosting--
1 oz Semisweet chocolate
1 tb Milk
1/8 ts Salt

Instructions

* Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe.

 

 

German-Chocolate Brownies
SERVING SIZE ~ 2 INCH SQUARE | 135 CALORIES PER SERVING | 7 GRAMS OF FAT PER SERVING


1 pkg. light brownie mix 1 Tbsp. flour
1/4 cup evaporated skim milk 1/3 cup coconut
3 Tbsp. brown sugar 1/3 cup chopped pecans
1 Tbsp. margarine 1/2 tsp. vanilla

Prepare brownie mix according to package directions using a 9 x 13 pan and let cool for 20 minutes. Meanwhile, in a 1-quart microwave-safe bowl, combine evaporated skim milk, sugar, margarine, and flour. Microwave on high for 3 minutes or until mixture is thick, stopping to stir twice during cooking. Spread topping on the brownies. Allow brownies to cool for 15 minutes, then slice and serve.

 

 

German White Chocolate Cake

Ingredients (6 servings)

2 1/2 c Cake flour
1 ts Baking soda
1/2 lb Unsalted butter
1 1/2 c Sugar
4 lg Eggs, separated
4 oz White chocolate, melted in 1/2 c boiling water and cooled
1 ts Vanilla extract
1 c Buttermilk
1 c Shredded unsweetened coconut
1 c Chopped pecans
Frosting
1 c Evaporated milk
1 c Sugar
1/4 lb Unsalted butter
3 lg Egg yolks
1 ts Vanilla extract
1 c Chopped pecans
1 c Shredded unsweetened coconut
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Instructions

CAKE
1. Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
2. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans.
3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
4. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
FOR THE FROSTING:

5. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
6. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.

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Gingerbread Cake

8 servings)

1 ¼ cups whole-wheat flour
1 cup all purpose flour
1 ¼ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ground ginger
½ teaspoon Clove powder
½ teaspoon Ground yellow mustard
¼ cup unsweetened applesauce
¼ cup vegetable oil
1 cup light molasses
1 cup warm water
1 egg

Preheat the oven to 350F. Sift the dry ingredients together. Whisk the applesauce, oil, molasses, water and egg together. Fold the dry ingredients into the wet ingredients being careful to not overmix. Pour the batter into a heart shaped cake pan that has been lightly sprayed with nonstick spray. Bake the cake on the middle shelf, rotating the pan once during baking, until the center springs back to the touch and/or fork tines come out clean, approximately 35 minutes. Let cool in the pan 10 minutes before removing to a cooling rack.
Serve with nonfat frozen vanilla yogurt and fresh strawberries or applesauce.

Yield: 8 Servings
Per serving : (4.5 ounces) Calories 311; Fat 8 gms; Saturated Fat 0.7 gms;
Cholesterol 23.4 mgs; Sodium 318 mgs; Carbohydrate 56.3 gms; Fiber 3 gms; Sugar 31.6 gms; Protein 4.9 gms; Vitamin A 11 RE; Vitamin C 0.3 mg; Calcium 180 gm; Iron 4.6 mg. This recipe is 23% fat.

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Top Secret Recipes
version of
Mrs. Fields Chocolate Chip Cookies

Here's the first recipe I ever made for the Top Secret Recipes books, inspired by that now-famous chain-letter fable. It's my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy. Mmm...got milk?

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown. (http://www.topsecretrecipes.com)
Makes 30 cookies.

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Nürnburg Lebkuchen
 
3 1/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon powdered anise
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup plus 2 tablespoons honey
1 cup superfine sugar
1/2 cup (1 stick) unsalted butter
1 large egg, lightly beaten

It is important to heat the fat, sugar and honey
sufficiently to allow the sugar to disslove, but not
;let the mixture come to a boil as a certain amount of
evaporation will occur, making the gingerbread
brittle. Because different brands of honey have
different degrees of concentration and because
humidity varies, the amount of flour required will
also vary slightly. When all the ingredients have been
kneaded together and the dough is still warm, it will
be soft and look somewhat moist and sticky, but will
not stick to your hands. Once the dough cools and has
rested for a time, it becomes quite firm.

For the best flavor, make any cookies or cakes using
this dough several weeks or even monthys before they
are needed.

Sift flour into one sheet of wax paper and other dry
ingredients onto another. Heat the honey, sugar, and
butter together over low heat, stirring all the time
until the butter has melted and the sugar has
dissloved. Do not allow the mixture to boil. Remove
the pan from the heat. Stir in the stifted spices.
Gradually beat in the sifted flour, adding as much as
is needed to make the dough, when stirred, pull away
from the sides of the pan. You will need most of the
amount given. Allow the dough to cool for 5 min. If
the pan is still very hot, remove the warm dough to a
bowl. Beat in the lightly beaten egg and then knead
the dough with your hands first in the pan or bowl,
then briefly on a flat surface. If the dough is too
sticky to handle, knead in a little more flour until
it no longer sticks to your hands.

If not using immediately, wrap the warm dough in
plastic wrap and leave at room temperature until
required.

Variation:
In some of the plainer recipes, additional texture and
flavor can be imparted by adding, for the quantity of
dough above:

2/3 cup mixed candied fruit, finely chopped
1 cup blanced almonds, finely ground.


Add the mixted fruit and or ground almonds to the
dough above just before adding the flour to the
mixtrue of honey, sugar & butter.

Bake preheated oven 350 degree oven until lightly
colored and puffed, about 15 min.
After baking these cookies can be stored for 3 months
or more.

Icing:
powered sugar with a little water added to make a
glaze. This is brushed on the cookie when it gets out
of the oven and then place a sliced almond on top.

This is what the book says now what I do is mix in the
nuts and for candied fruit I use only lemon and orange
candied fruit peel. I do not sift the flour or the
spices, takes to much time to do that. I usually

Just mix the dry stuff and then of course cook the
honey and sugar and butter like it says above. but
then I mix everything together. Nothing fancy with me.

then when I have the dough mixed I will get the rice
paper ready to go on the pans and the oven preheated.
then I place a scoop of cookie dough on the paper and
bake them.
use a little water on my fingers to spread the cookie
out over the paper to cover it up then bake it and
when it comes out of the oven let them cool a bit and
then brush with powered sugar glaze and place a sliced
almond on top.

That is basicly what I do. I don't use unsalted butter
either, cuz we can not get it here. But they sure do
taste good. I'm going to make a batch of them today.
The dough will stay in the freezer for a while till I
can get them baked. But its ok cuz that way they will
taste even better.