Seven Minute Frosting


PREP TIME
5 Min
COOK TIME
7 Min
READY IN
12 Min
Original recipe yield 1 frosting for a 9x13 inch cake




INGREDIENTS:

2 cups white sugar
3 egg whites
3 tablespoons light corn syrup
3 tablespoons cold water
1 teaspoon vanilla extract



DIRECTIONS;

In the top of a double boiler, combine the sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed for 7 minutes, or until frosting forms peaks when beaters are raised. Remove from heat. Use immediately to frost a cooled cake.




Recipe by: All Recipe
Posted by: Sarah Frees

Deep Dark Chocolate Peppermint Cake

PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 - 9 inch layer cake


Servings 12


INGREDIENTS:

2 cups sifted cake flour
3/4 teaspoon salt
4 (1 ounce) squares unsweetened chocolate
1/4 cup butter
2 cups white sugar
2 egg yolks, beaten
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 recipe
1/2 cup crushed peppermint hard candies
3 drops red food coloring




DIRECTIONS;

Preheat oven to 350 degrees F (175 degrees C). Line the bottom(s) of two 9 inch square pans, two 9 inch round pans, or one 9 x 13 inch pan with parchment paper.
Sift together the cake flour and salt.

Melt chocolate and shortening together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in sugar. Blend in egg yolks and 1 cup milk. Add flour and salt, and mix just until all flour is dampened. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pan(s).

Bake in 9 x 13 inch pan for about 45 minutes, or in two 9 inch pans for about 30 minutes. Test for doneness by pressing lightly on the cake; it should spring back when done.
Prepare Seven Minute Frosting, omitting vanilla. Tint frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

Recipe by: All Recipes

Posted by: Sarah Frees

Split Pea Soup with Rosemary



PREP TIME
20 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 35 Min

Servings 6

INGREDIENTS;

6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

DIRECTIONS;

Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Recipe by: All recipes

Posted by: Sarah Frees

Apple Fritters

PREP TIME:

10 Min
COOK TIME
10 Min
READY IN
20 Min

Servings 2

Ingredients;

1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup milk
3/4 cup chopped, peeled tart apple
4 teaspoons butter or margarine, melted
1 tablespoon sugar
1 tablespoon orange juice
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
oil for frying
confectioners' sugar

Directions;

In a bowl, combine the flour, baking powder and salt. In another bowl, beat egg and milk. Add the apple, butter, sugar, orange juice, peel and vanilla; mix well. Stir into dry ingredients just until moistened. In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375 degrees F. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

Recipe by: All recipes

posted by: Sarah Frees