Colossal Cookbook/ColossalCookbook.cdr/misc/recfeb91.zip/MRS-MAST.TXT

Text File | 1991-02-23 | 30KB | 697 lines

MRS: MASTER RECIPE SYSTEM

NAME:   Karo Fat-Free Chocolate Cake                    PAGE  1
KEYS:
FROM:   Karo corn syrup advertisement

As part of the advertisement:

"Now bake deliciously fat-free with Karo Corn Syrup.  You don't have to use
butter, oil or shortening because Karo Corn Syrup acts as a
shortening as well as a sweetener in this luscious Chocolate Cake
recipe."

Mazola No-stick cooking spray
1-1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup corn starch
1/2 tsp baking soda
1/2 tsp salt
4 egg whites
1 cup water
1/2 light or dark corn syrup

Preheat oven to 350~.  Spray 9" square baking pan with cooking spray.

In large bowl, combine dry ingredients until well mixed.  In medium bowl,
whisk egg whites, water and corn syrup.  Stir into dry ingredients until
smooth.  Pour into prepared pan.  Bake 30 minutes or until cake springs back
when lightly touched.  Cool on wire rack 10 minutes.

Makes 16 servings.  Prep time: 15 minutes.

Per serving: fat 0g; chol 0g; protein 2g; carb 31g; sodium 140mg; cal 130.

My observation of the accompanying photograph: the resultant cake is a short,
squat, square thing.  So don't expect something lofty.

--- End

MRS: MASTER RECIPE SYSTEM

NAME:   Frozen Chocolate Mousse Torte                   PAGE  1
KEYS:
FROM:   Sunset magazine, February 1981

Luxurious torte has two layers: chocolate-almond cake and mousse.  One thin
wedge is deliciously enough.  A little bit of this rich chocolate mousse torte
goes a long way.  Served frozen, it's an elegant finale to any meal.

1 pkg (7 oz) almond paste
1 tbsp cocoa
5 eggs
6 oz semisweet chocolate
2 tsp instant coffee
1 Tbsp brandy or water
2 Tbsp sugar
1/2 cup whipping cream

For garnish: semisweet chocolate bar at room temperature

In the bolw of a food processor or the small bowl of an electr mixer, break
almond paste into small pieces.  Add cocoa and 2 of the eggs.  Whirl or beat
untilmixture is smooth. Pour into a greased and floured 10-inch springform
pan.  Bake in a 375~ oven for 15 minutes or until cake springs back when
lightly touched.  Cool on a wire rack.

Separate two of the remaining eggs; set aside whites.  In the top of a double
boiler, stir chocolate over hot (not boiling) water until melted. In a large
mixing bowl, beat the egg yolks with remaining whole egg.  Beat in coffee,
brandy and melted chocolate.

Beat egg whites until foamy; gradually add sugar and beat until moist, stiff
peaks form.  Fold into chocolate mixture.  Whip the cream and fold into
chocolate mixture.  Spread evenly over cooled cake and freeze until firm, at
least 3 hours.

To serve, remove sides of pan and thaw torte about 10 minutes.  Garnish with
chocolate curls, if desired.

Makes 12 to 16 servings.

Originally from U.P. of Belmont, California.

--- QM v1.00
MRS: MASTER RECIPE SYSTEM

NAME:   Chocolate Mousse Pie                            PAGE  1
KEYS:
FROM:   Baker's Chocolate/General Foods Corp.

1 pkg (8 oz) semisweet chocolate
1/4 cup water
8 eggs, separated
1-1/2 tsp vanilla
2/3 cup sugar

whipped cream & chocolate curls for garnish

Heat chocolate with water in saucepan over very low heat, stirring until
smooth.  Stir in egg yolks; add vanilla.

Beat egg whites in large mixing bowl until foamy throughout.  Gradually beat
in sugar until stiff peaks form, about 3 minutes.  Stir a small
amount into chocolate mixture to lighten, fold chocolate mixture into
remaining whites.  Pour 4 cups into a buttered 9-inch pie pan sprinkled with
sugar.  Chill remaining mixture.

Bake at 350~ for 25 minutes or until just set.  Cool slightly; then chill for
1 hour.  Center will fall, forming shell.  Spoon chilled chocolate mixture
into chilled shell.  Chill 3 hours or overnight.  Garnish with whippied cream
and chocolate curls, if desired.

--- QM v1.00
MRS: MASTER RECIPE SYSTEM

NAME:   Chocolate Mousse                                PAGE  1
KEYS:
FROM:   McCalls' magazine, 7/1976

This classic French dessert is meltingly rich and totally delectable. For
extra lightness, let the egg whites warm to room temperature before beating.
Mousse can be stored for a day or two in the refrigerator, a week or two in
the freezer without damaging its delicate texture.

8 eggs
2 pkg (6-oz size) semisweet chocolate pieces
10 Tbsp sweet or very lightly salted butter
1/4 cup Cognac or brandy
1 bar (4 oz) milk chocolate
3/4 cup heavy cream

Separate eggs, putting whites into a large bowl, yolks in a small one. Let
whites warm to room temperature - 1 hour.  In top of double boiler, over hot,
not boiling, water, melt semisweet chocolate with butter, stirring constantly.

Remove top of double boiler from water.  With wooden spoon, beat in yolks, one
at a time, beating well after each addition.  Let cool 10  minutes; stir in
Cognac.  With portable mixer, beat whites until stiff, moist peaks form when
beater is slowly raised.

With wire whisk or rubber scraper, using an under-and-over motion, gently fold
chocolate mixture into egg whites just enough to combine thoroughly; there
should be no white streaks.  Turn into an attractive, 1-quart serving dish.
Refrigerate.

***NOTE *** The chocolate mousse may be now wrapped in foil and frozen for a
week or two.  Be sure to elevate foil from surface of mousse:
the aluminum foil will react with the mousse and leave a very
nasty taste.  To serve: let thaw in refrigerator 4 to 5 hours;
then decorate moussse, as described below.  Do not thaw mousse
at room temperature.  Condensation will form making it all
yucky.

Several hours before serving, decorate mousse.  To make chocolate curls, warm
chocolate bar, still wrapped.  Place in a warm spot just until soft, not
melting.  Then, with vegetable peeler pressing lightly, pare along bar in a
long, thin stroke, to form a curl.

Make 8 curls.  Lift with a toothpick to plate; refrigerate.  In a small bowl,
whip cream stiff.  Turn into pastry bag with a #6 star tip, pushing cream to
end of bag.  With tube held upright, squeeze whipped cream out in a 1-inch
circle, twisting to form rosette.

Form about 8 whipped-cream rosettes around mousse, 1 inch from edge of bowl,
with one large rosette in center.  Using a toothpick, carefully place
chocolate curls between rosettes.  Refrigerate until serving time.

Makes 8-10 servings.

--- QM v1.00
MRS: MASTER RECIPE SYSTEM

NAME:   Beef and Bean Enchiladas                        PAGE  1
KEYS:
FROM:   Sunset Microwave Cook Book

Here is a horribly unauthentic Mexican dish, that is very popular at
my house.  It usually takes me 45 minutes from start to finish.  Depending on
how large the tortillas are and how generous you are with the filling, you can
get around 6-8 enchiladas from this mixture.  Since this is
usually more than my family can eat for dinner, I put 2 enchiladas on a dish,
wrap with plastic wrap and freeze them [I use the real narrow, about 4x8 inch,
hard plastic, rectangular dish that some TV dinners come in. Unfortunately, I
can't remember the brand name now. :-(  ].  Very handy for when you need a
quick meal.  I've even been known to make a batch specifically *for* freezing.
I put the enchiladas on separate plates, 2 by 2 (kinda like Noah), and freeze
the whole she-bang.  Makes me feel real pleased with myself when I'm
excessively lazy about fixing dinner, and I can throw open the freezer door
and "See! A real, home-made meal!" Enjoy.


1 tbsp butter/margarine
1 small onion, chopped
1 lb. lean ground beef, curmbled
1 can (1 lb.) refried beans
1/2 tsp salt
1/8 tsp garlic powder
2-1/2 Tbsp prepared red taco sauce
1/2 cup (4-1/4 oz can) chopped olives
2 cans (10 oz. each) enchilada sauce
6-8 corn tortillas
1-1/2 cups dhredded cheddar cheese

Garnishes: sliced olives, sour cream, green chile salsa

Brown ground beef using colander-in-a-bowl method (see note below).  In a 7 x
11 inch baking dish, melt butter in the microwave 30 seconds.  Add onion and
cook, uncovered, 4 minutes, stirring once or twice.  Add meat, beans, salt,
garlic powder, taco sauce and chopped olives.  Cook, uncovered, 4-1/2 minutes
until beans start to bubble around edges of dish; stir
once.  If you don't have another 7 x 11 inch baking dish, transfer
beef-bean mixture to another container.  Wash baking dish and then pour in
enough enchilada sauce to cover the bottom of the dish.  Heat,
uncovered, 2 minutes, stirring once.

Wrap tortillas in plastic wrap and heat 90 seconds.  Place about 1/3 cup of
the beef filling on each tortilla and roll to enclose filling.  Roll filled
tortillas over in hot enchilada sauce, placing seam sides down in a single
layer in sauce.  Pour remaining enchilada sauce over top to moisten all
surfaces.  Sprinkle with cheddar cheese. Cover and cook 3-1/2 minutes or until
heated through and cheese is melted; turn dish once.  (or cover and
refrigerate for up to 1 day; if taken directly from refrigerator, increase
cooking time to 6 minutes.)  Garnish with olive slices, etc.

NOTES:  Instead of using a 7x11 dish, I just reuse the bowl that was used when
cooking the ground beef.  Actually, after the onions and garlic have been
cooked, they say to "add the meat and cook, uncovered, 5 minutes, stirring
often.  Discard any accumulated fat."  Just the thought of the onions, garlic
and meat swimming is the ground beef fat turns my stomach.

NAME:   Beef and Bean Enchiladas                        PAGE  2
To my way of thinking, you can *never* remove all the fat that results when
browning ground beef in a dish or skillet.  I prefer the colander-in-a- bowl
method (discussed in an earlier post).  But, to each his own.

--- QM v1.00
MRS: MASTER RECIPE SYSTEM

NAME:   Stuff for Kids                                  PAGE  1
KEYS:
FROM:   Discover'g Science Secrets/Sandra Markle

Personally, I dislike eating alone.  When circumstances dictate that I must
(like lunchtime and the piranha are supposed to be sleeping), I
usually commit the (according to Miss Manners) incredibly uncouth gaffe of
*reading* while eating.  Lately, I have had a dearth of quality
reading materials (I've run out of Historical Romances) and have succumbed to
reading the latest load of books my 7 year daughter ('the shark')
bought from Scholastic Books, Inc. through school.  Well, stop laughing, this
one was *interesting*!

It is titled "Discovering Science Secrets" by Sandra Markle (ISBN
0-590-43515-9).  In addition to explaining various scientific marvels such as
why certain liquids won't mix; how to marbleize paper (using the fact that
certain liquids won't mix); facts about cats, spiders, bears, trees and bats;
they also had several sections on kitchen chemistry and cookery. How about
making your own waterproof glue from milk?  Making 'gumdrops', mayonnaise and
Fizzies?  Authentic, genuine recipes, too!

My husband (the one responsible for the existance of the shark & piranha: it
wasn't *my* fault.  I was minding my own business.  I never got pregnant until
I started sleeping with him.  Logically, therefor, one must conclude that it
was all *his* fault.  It was a dark and stormy night ...  but I digress)
actually did make the Fizzies (in fact, I even believe the shark was with
there with him.) and he pronounced them "Fine".  A better recommendation
you'll not find anywhere.

In any case, I decided that since there are several participants who have
young children and several more who admit to have grandchildren, the
kitchen stuff might be of interest.  And our resident chemists will find the
explanations scientifically sound.

Note: several of these recipes involve using a stove.  Adult supervision
should be required.  Remember that this book is geared towards young
primary school children and is written for active participation.


1)  Cook Up Moo Glue

1-1/2 cups lowfat milk
1/4 cup vinegar
1/2 tsp baking soda
water

saucepan
2 metal spoons
pot holder
cooling rack
1 empty quart jar
1 coffee filter
1 funnel

Pour the lowfat milk into the pan and add the vinegar.  Stir over low heat,
until tiny lumps form.  The vinegar causes the milk to curdle
and the lumps are called curds.


NAME:   Stuff for Kids                                  PAGE  2
Keep on stirring for several more minutes until no more curds appear
to be developing.  Use the pot holder to move the pan to the cooling
rack.  Let it sit for about 15 minutes.

Now you'll see that the curds have settled to the bottom, leaving a
liquid called whey on top.  Fit the coffee filter into the funnel and place
the funnel in the quart jar.  Pour the curds and the whey from
the pan into the filter.  The curds will remain in the filter and the whey
will drain through, into the jar.  Using a spoon or your fingers, press the
curds to make sure all the liquid comes out.  Then dump the curds back into
the pan.

Feel the curds.  Do they remind you of a soft cheese?  The process of making
cheese also begins by curdling milk.

Next, add the 1/2 tsp of baking soda, mix well and feel the soft curds again.
They'll feel spongy this time.

Finally, stir in the water, one teaspoon at a time, until the mixture looks
like glue.  About 2 or 3 teaspoons should be enough.

You can store leftover glue in a small jar with a tight lid for a few days.
After that, it starts to smell bad.

Milk can be used to make glue because it contains a kind of protein
called casein.  Proteins, which can also be found in such foods as
flour and eggs, form long chains of molecules.  These chains are
called polymers.  Because polymers are naturally fexible, stretchy
and resist being pulled apart, they make good glue.  The trick is to
separate the protein molecules frm the liquid part of the milk.

Usually, casein molecules repel each other and float separately in the milk
liquid.  However, when milk is mixed with vinegar and heated, the protein
chains clump together, forming curds.  Then, as you saw, you can easily drain
off the liquid part of the milk and collect the curds of protein molecules.
The baking soda stops the chemical reaction so no new curds form.

Moo glue is a strong glue.  It's even waterproof.  To prove this to
yourself, use some moo glue to stick two pieces of notebook paper
together.  After the glue has completely dried, soak the papers in water for 1
minute.  The two pieces of paper will remain stuck tight even
when wet.

2)  Make Yumdrops

Polymers, you'll remember, are long chains of molecules.  You can whip up a
wiggly, stretchy polymer that tastes great.  Just follow these
steps:

First, have an adult help you heat 1/4 cup of grape or apple juice in a
saucepan on the stove until it starts to boil.  Shut off the heat and sprinkle
one envelope of unflavored gelatin over the hot liquid.  Stir until the
gelatin completely dissolves.

Now spread out a piece of waxed paper.  Spoon nickel-sized puddles of the hot
gelatin onto the paper.  For an especially sweet treat, wait

NAME:   Stuff for Kids                                  PAGE  3
one minute for the gelatin to start to set up.  Then sprinkle
granulated sugar on each drop.

In about ten minutes, when they've completely cooled, pick up one drop. Bend
it.  Pull it.  Twist it.  See how elastic this polymer is!

Finally, pop the drop into your mouth and chew.  If you can, compare
your homemade yumdrop to a gumdrop you can buy at the grocery store.
In what ways are the drops alike?  How are they different?

Gumdrops have been a popular candy since colonial times.  And they're still
made much the same way today.  Sugar or sweet corn syrup is mixed with gelatin
or a similar substance.  Then coloring and flavoring are added.  Finally, this
mixture is poured into molds and allowed to set. The product is the familiar
elastic jelly treat.

Check out the many different flavors of gumdrops, such as orange, lemon, line,
and spearmint.  In earlier times, gumdrops were also flavored with iris,
ginger root and sassafras.

To flavor your yumdrops, you could try using some of the artificial
flavorings that are available at the grocery store in the baking
section.  What flavor do you like best?

3)  Make Mayonnaise

Water is not the only liquid with which oil doesn't usually mix.  Oil also
separates from vinegar.  You may have seen oil and vinegar salad dressings
that just wouldn't stay mixed.  Mayonnaise, though, is a
mixture in which oil and vinegar have been forced to mix by adding a
third liquid.

The liquid that traps the oil drops in the liquid is raw egg yolk.  To see
this happen for yourself, follow the recipe to make some mayonnaise. Be sure
to keep everything clean so you can taste the finished product.

Start by breaking two eggs into a bowl.  Use a tablespoon to transfer the two
yolks to another bowl.  This is a little tricky, so you may want to ask an
adult to help with this step.  (Put the egg whites aside to use later, if you
want.)

Add 1/4 teaspoon of dry mustard and 1/2 teaspoon of salt to the yolks. Then
beat with a wire whisk until well blended.

Next, measure out one cup of vegetable oil.  Pour a little of the oil, about 1
or 2 tablespoons into the bowl.  Beat this mixture with the
whisk.  Then pour in a little bit more oil and beat again.  Keep pouring in
oil, a little at a time, beating well after each addition.

After a while the mixture will get thick and creamy.  When all the oil has
been mixed in, add two teaspoons of vinegar and stir it in, too.

Pour the mixture in a clear glass so you can see it better.  Instead of
forming a separate layer floating on top, tiny droplets of oil will
remain suspended in the creamy mixture.  The egg yolk coats each oil
droplet, preventing it from joing other droplets to form bigger and
bigger drops.  Since they never form a separate layer, the tiny oil

NAME:   Stuff for Kids                                  PAGE  4
droplets are trapped.

Finally, taste the mayonnaise.  How does the taste of your homemake
mayonnaise compare with what you buy at the store?

4)  Make Fizzies

Fizzies were tablets used to produce a popular soft drink in the 1950s. When a
tablet was put in water, it dissolved, creating a bubbling
fruit-flavored liquid.

Like any soft drink, Fizzies got their sparkle from carbon dioxide gas that
was released into the water.  And just like Fizzies, you can put some
nose-tickling, fizzy fun into a drink you mix up.

Most soft drinks that you buy in bottles and cans contain carbon dioxide gas
that was injected into the liquid before it was sealed.  As long as the drink
container remains sealed and unshaken, the gas stays in
solution.  This means that it's mixed with the liquid so you can't tell it's
there.  However, as soon as the container is opened or shaken, the trapped gas
starts to escape.  You can see it bubbling away.

To see this for yourself, look through the side of a clear, unopened
bottle of soda pop.  You won't see any bubbles.  But take off the cap and
you'll discover lots of bubbles rushing to the surface.

To make your own Fizzies, mix these ingredients together in a cup:

* 1 Tbsp baking soda
* 2 Tbsp of Ever-Fresh (or any powder with citric acid used to
keep fresh fruit from darkening after it's cut.  Read the label
to check the ingredients.)
* 6 Tbsp ofpowdered sugar
* 1 envelope (0.14 oz) of any flavor of unsweetened powdered soft
drink mix, such as Kool-Aid.

Stir one heaping tablepsoon of your Fizzie powder into a juice glass
full of ice water for a bubbling drink.

If you shine a flashlight through the side of the glass, you'll be able to see
the bubbles of carbon dioxide gas.  Or put a pinch of the powder on your
tongue.  You'll feel the fizz!

Carbon dioxide gas is produced any time baking soda reacts with any of a group
of substances called acids.  There are acids in many common
foods.  Vinegar contains acetic acid.  Lemons and oranges contain citric acid.
And buttermilk contains lactic acid.  Adding water was all you had to do to
start the chemical reaction between the baking soda and
the citric acid in the Ever-Fresh.

--- QM v1.00
MRS: MASTER RECIPE SYSTEM

NAME:   Lasagne (BH&G)                                  PAGE  1
KEYS:
FROM:   Better Homes & Gardens New Cookbook

1 lb. bulk pork sausage OR ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 16-oz can tomatoes, cut up
1 8-oz can tomato sauce
1 6-oz can tomato paste
2 tsp dried basil, crushed
1 tsp salt

8 oz lasagne noodles
1 Tbsp cooking oil

2 eggs
2-1/2 cups ricotta OR cream-style cottage cheese (note: 1 large carton)
1/2 cup grated Parmesan OR Romano cheese
2 Tbsp dried parsley flakes

1/2 lb. mozzarella cheese, thinly sliced or shredded

Start water for cooking noodles.

Brown meat in microwave, using colander and bowl technique. (Suspend a
microwave-safe colander in a big bowl.  Crumble the ground meat into
the colander.  Zap at 4 minutes per pound.  Stir halfway through.  All
the fat will drip into bowl below.  Dispose  of fat properly.  Wash out
bowl for reuse.)  In a small skillet, cook onion and garlic.  Combine
meat, onion and garlic in the microwave-save bowl.  Add the undrained
tomatoes, tomato paste & sauce, basil and salt.  Cover; simmer 15
minutes, stirring often.

Meanwhile, cook noodles till tender in boiling salted water with
cooking oil added to water.  Drain; rinse noodles.

Beat eggs; add cottage cheese, Parmesan cheese, parsley, 1 tsp salt and
1/2 tsp pepper.

Layer half the noodles in a 13 x 9 x 2 inch pan; spread with half of
the cottage cheese mixture.  Add half of the mozzarella cheese and half
of the meat sauce.  Repeat layers: noodles, cottage cheese, mozzarella
cheese, meat sauce.  Sprinkle with additional Parmesan cheese, if
desired.

OVEN BAKING: in a 375~ oven for 30-35 minutes or till heated through.
If assembled early and refrigerated, bake 45 minutes or till hot.)

MICROWAVE: cover with plastic wrap, vented at corner, and zap about
6 minutes on high then 11 minutes on medium-low, turning occasionally.

Let stand 10 minutes before cutting.

Makes 10 servings.

NOTE:  When making this just for my family, I usually divide the entire
recipe into 2 large loaf pans.  One gets cooked for the night's dinner

---  QM
MRS: MASTER RECIPE SYSTEM

NAME:   Chocolate Decadence Cake                        PAGE  1
KEYS:   mousse cake
FROM:   Contra Costa Times, 2/6/91

Chocolate Mousse cake is also known as a flourless chocolate cake.

1-1/4 cups sugar
1/2 cup water
5 oz semi-sweet chocolate, chopped
7 oz unsweetened chocolate, chopped
1/2 lb. (2 sticks) unsalted butter, cut up
5 large eggs
Garnish: whipped cream, fresh raspberries

Preheat oven to 350~.  Line the bottom of a 10-inch cake pan with a circle of
baking parchment that has been buttered on both sides.

Combine 1 cup of sugar and the water in a saucepan and bring to a boil. Add
chopped chocolates to boiling mixture and dissolve, stirring gently. Remove
from heat.  Add butter bit by bit, stirring gently until melted. Beat
remaining 1/4 cup sugar withthe eggs until mixture is pale and thick, and a
slowly dissolving ribbon will form from a lifted beater.  Fold
chocolate mixture into beaten egg-and-water mixture.  Pour batter into
prepared pan.  Place cake pan in a roasting pan and add enough boiling water
to reach halfway up sides of cake pan.  Bake until top of cake feels dry,
about 35 minutes.  Remove from oven and cool in the pan.

To unmold, warm the pan slightly on bottom and sides.  Serve cake at
room temperature with whipped cream and raspberries.  Do not serve
chilled.

Adapted from the California Culinary academy and is printed in "A Taste of San
Francisco", (1990 Doubleday)

--- QM v1.00
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NAME:   CHOCOLATE-SILK MOUSSE CAKE                      PAGE  1
KEYS:
FROM:   Rich Harper

Categories: Cakes Desserts Chocolate
Servings: 12

8 oz Chocolate; Semi-Sweet, *
10 tb Butter; Unsalted, Sweet
4 ea Eggs; Large
1 tb Sugar
1 tb Flour; Unbleached
1 tb Vanilla Extract; Real
----------------------------------GLAZE-----------------------------------
1/2c Heavy Cream; (Whipping)
3 oz Chocolate; Semi-Sweet
---------------------------------GARNISH----------------------------------
1 x White Candy Roses

*    Use a total of 16 squares of the semi-sweet chocolate which should be cut
into small pieces.


From one to 3 days ahead do the following:

Preheat the oven to 425 degrees F. (220 degrees C.).  Butter the bottom and
sides of an 8-inch springform pan.  Line the bottom with parchment or waxed
paper.  Using heavy-duty aluminum foil, wrap the foil under and up the outside
of the springform pan to prevent leaks and set aside.  In a 3-Quart saucepan,
combine the cut-up chocolate and butter.  Cook over low heat, stirring often,
until the chocolate and butter melt and the mixture is smooth.  Remove from
the heat and cool for 15 minutes.  Meanwhile, with a whisk, beat the eggs and
sugar over hot, not boiling, water until are lukewarm and foamy and the sugar
is dissolved.  Transfer to a large bowl. Beat the mixture, with an electric
mixer set on high speed, until very thick and pale yellow -- about 8 minutes.
Beat in the flour.  Spoon about one fourth of the egg mixture into the cooled
chocolate, then fold the chocolate mixture back into the remaining egg
mixture.  Pour into the prepared springform pan.  Place the pan in a deep
roasting pan.  Fill with enough hot water to come 2/3rds of the way up the
sides of the springform pan.  Bake for 15 minutes, (Mixture will still be soft
in the center). Place the cake on a wire rack and remove the foil.  Carefully
loosen the edge of the cake with a sharp knife or metal spatula.  DO NOT
remove the sides of the springform pan.  Cool at room temperature for 1 hour.
Refrigerate overnight or up to 3 days.  Make White Candy Roses.  On the day of
serving, prepare the glaze:  In a small saucepan, combine the heavy cream and
chocolate.  Cook over low heat, stirring often, until the
chocolate melts and the mixture is smooth.  Chill until thick enough to spread
but still pourable -- about 20 minutes.  Loosen the cake and remove the sides
of the springform pan.  Invert the cake onto a serving plate. Carefully remove
the bottom of the springform pan and parchment paper. Spread some of the glaze
on the side of the cake.  Pour the remaining glaze on the top, spreading with
a spatula to form a smooth surface.  Let the cake stand at room temperature
for about 30 minutes to set the glaze before decorating with the White Candy
Roses.


Here is the recipe for White Candy Roses.

Title: White Candy Roses
Servings:  1

4 oz Melting Wafers; Vanilla, *
2 tb Corn Syrup; Light

*    There should be about 3/4 of a cup of the melting wafers.  These are sold
in many stores where you find the cake mixes and chocolate.


In the top of a double boiler, melt the wafers over hot, not boiling, water.
Add the corn syrup and stir until smooth.  Spread the mixture 1/4-inch thick
on a clean baking sheet.  Cover with plastic wrap and
refrigerate until firm -- about 1 hour.  Cut off small portions of the candy
and shape into 1/2-inch balls.  Working with one piece at a time, flatten each
ball on a clean baking sheet, wooden board, or marble
surface.  (Keep the remaining balls refrigerated until ready to roll.) With
the curved surface of a clean light bulb or metal soup ladle, rub candy into 1
1/2-inch round.  Carefully lift the candy with a sharp knife or metal spatula,
held flat against the work surface.  Roll the first round into a cone shape,
to form the base and center of the flower.
Flatten about 7 more balls to make a large rose.  Lift rounds from baking
sheet and shape around the center of the roses, overlapping each petal.
Overlap rows of petals to resemble a real rose.  Press the petals against the
center and squeeze at the bottom of the flower.  Cut off a small
portion at the bottom of the flower sot that it will lie flat.  For a
realistic delicate loo, gently tear the edges of the petals and fold back. To
make buds, use three or four balls of candy.  (If the candy becomes too soft,
return to the refrigerator or freezer to firm.)

Makes about 6 large roses and 6 rosebuds.

--- QM v1.00
MRS: MASTER RECIPE SYSTEM

NAME:   Flourless Chocolate Almond Cake                 PAGE  1
KEYS:
FROM:   Amy Etkind


From First Magazine

INGREDIENTS:

8 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
3/4 c. butter
1 c. plus 2 Tblsps. sugar
6 eggs, separated
1 tsp. vanilla
1 c. ground almonds
1/2 tsp. salt
1 c. heavy cream

DIRECTIONS:

Heat oven to 350 degrees F.  Butter a deep 9" cake pan and line
bottomwith buttered waxed paper.  Melt chocolate in double boiler and let
cool.  Cream butter with 3/4 c. sugar.  Beat in egg yolks one at
a time.  Stir in cocolate, vanilla and almonds.  Beat egg whites and
salt to soft peaks.  Gradually beat in 1/4 c. sugar until whites hold stiff
peaks.  Stir 1/3 of the egg whites into chocolate mixture.
Foldinto remaining egg whites.  Pour into pan and bake until a
toothpick inserted in the middle comes out with moist crumbs, 35-40
min.  Let cake cool in pan.  Whip cream with 2 Tblsps. sugar.  Serve
cake with whipped cream and berries if desired.

Work time:  50 min.  Total time: 1 hour, 20 min.

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