How To make French Chocolate Cake/1953 Winner
2 c All-purpose flour
3/4 ts Baking soda
1/2 c Cocoa powder
3/4 ts Salt
1/3 c Butter or margarine
1 1/3 c Sugar
3/4 c Water
1/2 c Sour cream
1 ts Vanilla
3 Egg whites
Brown sugar chocolate -frosting: -- * A junior winner in the cakes division-1953 Pillsbury Bakeoff. Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside. cream butter until fluffy and light then add water, sour cream and vanilla. Mix with flour mixture and beat until smooth. Beat egg whites for 1 minute then fold into batter. Pour batter into 2 well greased and lightly floured cake pans. Bake in preheated 350 degree oven for 25-30 minutes. Cool then frost.
* Brown Sugar Chocolate Frosting: Combine 1/2 cup packed brown sugar, 1/2 cup water and 2 tablespoons butter in saucepan. Cook until a little syrup dropped into cold water froms a soft ball. Remove from heat and add 2 squares chocolate; stir until melted and smooth. Blend in 2 cups sifted confectioners sugar and 1/8 teaspoon salt, alternately with 1/4 cup cream. Beat well then add 1 teaspoon vanilla. Thin with additional cream if necessary, a few drops at a time.JM. -----
How To make French Chocolate Cake/1953 Winner's Videos
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Follow scientists as they are tasked with reducing sugar in Dairy Milk without changing its taste. The obesity crisis and concerns about the amount of sugar in everyday items means that firms like Cadbury – fairly or unfairly (no one’s hiding the sugar in chocolate, after all) – are in the spotlight.
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Michelin Star Donuts you need to try
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1953 Prize Winning Turtle Cookie Recipe
I actually make a fairly big boo-boo in this video. I didn't read the recipe properly and didn't realize until I typed this up that you were supposed to add one cup of icing sugar to the chocolate/butter/milk frosting mixture! No wonder it was runny!! Over all thought the cookies were still REALLY good and I inadvertently cut out a fair amount of sugar. You can decide which version to try. :)
Turtle cookies:
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
1/2 cup firmly packed brown sugar
1 egg AND 1 egg yolk (reserve the egg white)
1/4 tsp Vanilla
1/4 tsp Maple flavouring (optional) or use any flavouring you like
Mix dry flour, baking soda and salt in a small bowl and set aside.
Cream together butter, sugar, 1 whole egg and one egg yolk and extracts in a large bowl.
Add dry ingredients to wet ingredients gradually and mix well.
Chill dough if to sticky to work with.
Split whole pecans lengthwise or use pecan pieces. Group five of them on a greased baking sheet to resemble head and legs of a turtle.
Shape dough into 1 inch sized balls, dip the ball into the egg white and press the dough ball, dipped side down onto the pecan pieces.
Bake at 350F for 10-12 minutes until firm to the touch and very light brown on bottom. Cookies do not spread much, okay to crowd them on cookie sheet.
Cool cookies and frost the tops generously with frosting of your choice or use the recipe below:
Combine 2 squares (2 oz.) of chocolate or 1/3 cup semi-sweet chocolate chips with 1/4 cups milk and 1 tbsp butter or margarine. Heat over double boiler on stove or in the microwave (in microwave safe container) until milk is hot and butter is melted. ADD ONE CUP OF ICING SUGAR (a.k.a. powdered or confectioner's) Beat until smooth and glossy. If you find it to be too thin add some confectioner's sugar (icing sugar) to thicken it up.
I did post the vanilla video, here it is:
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
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