Dark Chocolate Cake

Ingredients:

1 cup cocoa powder
2 tablespoons instant coffee
1 cup hot water
1 cup evaporated milk
3 cups all purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1 cup buter
2 and 1/2 cups sugar
4 eggs
1 teaspoon vanilla

For the frosting:
4 squares unsweetened chocolate
2 cans condensed milk
1/4 cup butter

Direction:

Preheat oven to 350F.  Grease and line a 13 X 9 X 2-inch rectangular pan.  Set aside.

Dissolve cocoa powder and coffee in hot water.  Add evaporated milk and set aside.  Combine flour, baking powder and baking soda.  Set aside.

In a bowl, cream butter and sugar together until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  Add the flour and liquid ingredients alternately into the creamed mixture.  Pour into prepared pan and bake for 45 minutes or until done.

Prepare frosting by combining all the ingredients in a saucepan or double boiler.  Cook until thick while strring constantly.  Frost top and sides of cake.

French Bread

Ingredients:

1 and 1/2 tablespoons yeast
1/4 cup warm water
1 teaspoon sugar
1 tablespoon salt
2 cups water
7-8 cups all purpose flour
1 eggwhite
1/4 cup cornmeal

Direction:

Dissolve yeast in water. In a bowl, combine sugar, salt, water and about 1 cup flour to form a soft dough. Stir in dissolved yeast and enough flour to make a moderately stiff dough. Knead dough on a lightly floured surface until smooth and elastic. Transfer to a greased bowl, cover with a damp cloth and let it rise until double in bulk.

Punch down dough to expel excess air. Divide dough into two equal portions. Shape each portion into long tapered loaves. Get a french bread tray. Grease it and dust with cornmeal. Arrange loaves on prepared tray. Cover and let rise until doubled.

Before baking, make slashes diagonally on the surface. Brush with eggwhite and dust with cornmeal. Bake in a preheated 375F oven for 15-20 minutes.


Servings: 2 loaves.

Taisan Cake

Ingredients:

6 eggyolks
1/2 cup water
1/2 cup oil
2 teaspoons orange extract
1/2 cup sugar
1 tablespoon baking powder
2 cups sifted cake flour
1 cup eggwhites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
melted butter for brushing
sugar


Direction:

Preheat oven to 350F. Grease and line 20 ensaymada molds. Set aside.

Combine the first 7 ingredients in a bowl. Beat until smooth. In a separate bowl, beat eggwhites with cream of tartar and salt until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold into eggyolk mixture. Pour in ensaymada molds. Bake for 25 minutes or until done. When baked, brush with melted butter and roll in sugar.


Serving: 20

Butter Cake

Ingredients:

1/2 cup butter
1 and 1/3 cups sugar
5 egg-yolks
2 and 1/4 cups cake flour
2 and 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3/4 cup milk



Direction:

Preheat oven to 35o Fahrenheit. Grease and line a 9 X 5-inch loaf pan. Set aside.

Cream butter until soft. Add sugar and beat until light and fluffy. Add egg-yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add to the creamed mixture alternately with the vanilla and milk. Blend well. Pour into prepared pan. Bake for 40 to 45 minutes or until done.

Serves: 12

Brownies

Ingredients:

1/4 cup butter or margarine softened
1 cup sugar
2 eggs
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 teaspoon vanilla
1/3 cup water
1/2 cup chopped cashew nuts

Direction:

Preheat oven to 350 farenheit. Grease and line a 9-inch square pan. Set aside.

In a bowl, cream butter and sugar until fluffy. Add the eggs one at a time, while beating continuously. Add the rest of the ingredients except half of the nuts. Mix thoroughly. Pour into prepared pan. Spread evenly. Sprinkle remaining nuts on top. Bake for 25 to 30 minutes. Cool then cut into squares.

Serving: 16 squares

Chocolate Crinkles

Ingredients:

3/4 cup oil
2 cups sugar
4 eggs
1 1/4 cups cocoa powder
2 teaspoon vanilla
3 cups All-Purpose Flour
2 and 1/2 teaspoon baking powder
1/2 teaspoon salt
confectioners sugar


Procedure:

Pre heat oven to 350 Farenheit. Prepare 2 baking sheets.

In a bowl, combine all the ingredients until well-blended. Form the dough into 1-inch balls. Roll in confectioners sugar then put them on the baking sheets. Bake until cookie cracks on top. Don't overbake. Center should be soft.


Servings: 3 dozens

Chocolate Chip Cookies

Ingredients:

1/2 cup butter

1/3 cup sugar

1/4 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

1 cup + 2 tablespoon All Purpose Flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1 cup chopped cashew nuts






Directions:

Preheat oven to 350 Farenheit. Grease 2 baking sheets. Set Aside.

Cream butter until soft and fluffy. Add sugars and continue beating until smooth. Blend in egg and vanilla. Sift dry ingredients together and add to the creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoons on baking sheets about 2 inches apart. Bake just until edges are brown.

Servings: 2-3 Dozens