Pepperoni and Mozzarella Pull Apart Bread
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese
$100.00 Chocolate Cake
Yield: 3 Layers, 9″
2 oz chocolate, bitter
1/2 c butter
1 c sugar, confectioners
1 egg; well beaten
1 tb vanilla
1 tb lemon juice
1 c sugar, confectioners
1 c nuts; chopped
Cake: Preheat oven to 375 F. Line three 9″ layer cake pans with
buttered parchment. Melt the chocolate in a double boiler; cool.
Cream the shortening; gradually add the sugar and cream until fluffy.
Add the egg yolks and vanilla; beat well. Reserve two tablespoons of
flour. Sift the remainder of the flour with the baking powder and
salt; add alternately with the milk to the creamed mixture. Beat the
batter about one minute. Dredge the nuts in the reserved flour, then
fold them into the mixture. Bake for 45 minutes, then cool the layers
in the pans for ten minutes; turn out onto a wire rack to finish
Frosting: Melt the chocolate in a double boiler; add the butter and
one cup of confectioners’ sugar, and beat well. Add the egg,
vanilla, lemon juice and enough confectioners’ sugar to give a proper
spreading consistency. Add the nuts; spread the frosting on the cake.
* 2 9-inch unbaked pie crusts in glass baking dishes
* 1 cup butter
* 6 ounces dark chocolate
* 3 cups sugar
* 2 tablespoons flour
* 6 eggs
* 2 teaspoons vanilla
* 12 ounce can evaporated milk
* Optional: Whipped Cream
Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F.
In large saucepan on low melt butter and chocolate, stirring occasionally.
In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.
Evenly divide filling between the 2 pie pans. Bake for 30 minutes.
Makes 2 Pies. (One to share and one to eat?)
Serve with whipped cream.
CHOCOLATE CAKE WITH RUM-SPIKED FIGS
Yield: 12 Servings
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan – 9 inches in diameter and 2 inches high – with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a&127 microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.
Cafe Au Mint Chocolate Pie
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.