All the recipes I've used that are any good, for your use too.
Five Minute Chocolate Cake
1/4c flour
1/4c sugar
1/4 ts salt
2 TB unsweetened cocoa
2 TB whisked egg
3 TB milk
3 TB oil
3 TB chocolate chips, or broken up candy bar1/4 ts vanilla extract
chocolate sauce or ice cream, optional
Mix first four ingredients together in large coffee mug. Add egg and combine until paste forms. Stir in milk and oil then chocolate chips and vanilla.
Microwave on medium for 3 minutes until cake starts to crown over top of the mug. Remove from microwave. Top with chocolate sauce or ice cream, if desired.
FOR ADULTS: May add liqueur for some of the milk if desired.
Kahlua, Tia Maria, Chambord, or whatever you like
Gravel Salad
1 cup cooked:
1/4 cup chopped:
3 tablespoons olive oil
1 tablespoon red wine vineger
salt and pepper to taste
Combine all ingredients in a large bowl. Mix together well.
Cream Puffs
Shell:
1/2 cup shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs
One-Bowl (Chocolate) Buttercream Frosting
(HERSEY'S Make It Chocolate)
6 Tablespoons butter, softened
Hersey's Cocoa:
1/3 cup for light flavor
1/2 cup for medium flavor
3/4 cup for dark flavor
2 3/4 cups confectioner's sugar
1/3 cup milk
1 teaspoon vanilla extract
In a small mixer bowl cream butter. Add cocoa and confectioner's sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.
About 2 cups of frosting.
Buttercream Frosting
1 cup butter (2 sticks)
1 cup shortening
1/2 cup milk
2 teaspoons vanilla
8 cups confectioner sugar
Mix all ingredients together. Add more milk, tablespoon at a time, if icing is too firm. Helps if the butter is softened.
Decorating Frosting
1 cup shortening
4 cups confectioner sugar
1-4 teaspoons milk
1&1/2 teaspoons almond extract
Add ingredients together, adding milk one teaspoon at a time, until it reaches the right consistency. It should be soft enough to pipe, but firm enough to stay on the side of a cake, once piped, with out sliding. Add food coloring if you wish.
Cream Cheese Frosting
"1/2 cup of butter (1 stick)
8 oz of Philly cream cheese (1 package), room temperature
2-3 cups confectioners sugar
1 teaspoon vanilla extract
Five Minute Chocolate Cake
1/4c flour
1/4c sugar
1/4 ts salt
2 TB unsweetened cocoa
2 TB whisked egg
3 TB milk
3 TB oil
3 TB chocolate chips, or broken up candy bar1/4 ts vanilla extract
chocolate sauce or ice cream, optional
Mix first four ingredients together in large coffee mug. Add egg and combine until paste forms. Stir in milk and oil then chocolate chips and vanilla.
Microwave on medium for 3 minutes until cake starts to crown over top of the mug. Remove from microwave. Top with chocolate sauce or ice cream, if desired.
FOR ADULTS: May add liqueur for some of the milk if desired.
Kahlua, Tia Maria, Chambord, or whatever you like
Gravel Salad
1 cup cooked:
- garbanzo beans
- black beans
- pinto beans
- corn
1/4 cup chopped:
- fresh chives
- fresh parsley
- red onion
3 tablespoons olive oil
1 tablespoon red wine vineger
salt and pepper to taste
Combine all ingredients in a large bowl. Mix together well.
Cream Puffs
Shell:
1/2 cup shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs
1. Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
Cream:
1cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Beat 1 cup of whipping cream until slightly thickened. Add 1/4 cup of powdered sugar and 1/2 teaspoon vanilla. Beat until thick.
One-Bowl (Chocolate) Buttercream Frosting
(HERSEY'S Make It Chocolate)
6 Tablespoons butter, softened
Hersey's Cocoa:
1/3 cup for light flavor
1/2 cup for medium flavor
3/4 cup for dark flavor
2 3/4 cups confectioner's sugar
1/3 cup milk
1 teaspoon vanilla extract
In a small mixer bowl cream butter. Add cocoa and confectioner's sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.
About 2 cups of frosting.
Buttercream Frosting
1 cup butter (2 sticks)
1 cup shortening
1/2 cup milk
2 teaspoons vanilla
8 cups confectioner sugar
Mix all ingredients together. Add more milk, tablespoon at a time, if icing is too firm. Helps if the butter is softened.
Decorating Frosting
1 cup shortening
4 cups confectioner sugar
1-4 teaspoons milk
1&1/2 teaspoons almond extract
Add ingredients together, adding milk one teaspoon at a time, until it reaches the right consistency. It should be soft enough to pipe, but firm enough to stay on the side of a cake, once piped, with out sliding. Add food coloring if you wish.
Cream Cheese Frosting
"1/2 cup of butter (1 stick)
8 oz of Philly cream cheese (1 package), room temperature
2-3 cups confectioners sugar
1 teaspoon vanilla extract
- With electric mixer, mix butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix. Slowly add the confectioners sugar. Keep adding until you get desired sweetness and thickness."
1. Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
Whipped Ganache
(I usually do 1/4 this recipe. 1/4 is enough to fill two 9-inch round cakes.)
From The Wedding Cake Book by Dede Wilson
1 pound (16 ounces) semisweet or bittersweet chocolate, finely chopped
4 cups (2 pounds) heavy cream
Put chocolate in a bowl. Heat cream in a medium sauce pan to a boil and pour over chocolate. Stir until chocolate is melted and well mixed into cream. Pour ganache into mixer bowl. Cover with plastic wrap, pressing wrap onto ganache's surface to prevent a skin from forming. Refrigerate at least 6 hours or overnight (note: if doing a fraction of the recipe you only have to refrigerate for that fraction of the time). With a clean balloon whip, beat the chilled ganache on medium high speed until mixture begins to thicken. At this point watch closely and stop whipping when soft peaks form. (note: to best use as a filling for a cake, refigerate after filling it but before icing it so as to allow it to become firm. Always keep it cold and firm or the pressure of the cake on top of it might squeeze the ganache out from between the layers.)
(I usually do 1/4 this recipe. 1/4 is enough to fill two 9-inch round cakes.)
From The Wedding Cake Book by Dede Wilson
1 pound (16 ounces) semisweet or bittersweet chocolate, finely chopped
4 cups (2 pounds) heavy cream
Put chocolate in a bowl. Heat cream in a medium sauce pan to a boil and pour over chocolate. Stir until chocolate is melted and well mixed into cream. Pour ganache into mixer bowl. Cover with plastic wrap, pressing wrap onto ganache's surface to prevent a skin from forming. Refrigerate at least 6 hours or overnight (note: if doing a fraction of the recipe you only have to refrigerate for that fraction of the time). With a clean balloon whip, beat the chilled ganache on medium high speed until mixture begins to thicken. At this point watch closely and stop whipping when soft peaks form. (note: to best use as a filling for a cake, refigerate after filling it but before icing it so as to allow it to become firm. Always keep it cold and firm or the pressure of the cake on top of it might squeeze the ganache out from between the layers.)
