Recipes Included On This Page Basting Sauce (ATCO) Best Moist Chocolate Cake Buckwheat Scrapple Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Recipe List * Exported from MasterCook * Basting Sauce (ATCO) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ketchup 2 tablespoons soy sauce 1 tablespoon oil 1 tablespoon lemon juice 1 tablespoon prepared horseradish Mix together. From ATCO Blue Flame Kitchen's "100 Favorites" cookbook. I've used it to brush on sliced cold meat, as a stir fry sauce, as a bar-b-q sauce and as a veggie dip. Contributed to the FareShare Gazette by Don; 15 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Best Moist Chocolate Cake Recipe By : MARIASUE Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 225 grams margarine -- (1/2 pound) 350 grams white sugar -- (3/4 pound) 3 eggs 8 milliliters vanilla extract -- (1 1/2 teaspoons) 355 milliliters milk -- (11 fluid ounces) 310 grams all-purpose flour -- (10 ounces) 30 grams unsweetened cocoa powder -- (1 ounce) 7 grams baking soda -- (1/4 ounce) 6 grams salt -- (1/4 ounce) FROSTING: 100 grams sugar -- (3.2 ounces) 10 grams cornstarch -- (1/3 ounce) 3/4 grams salt -- (1 pinch?) 28 grams unsweetened chocolate -- chopped (1 ounce) 120 milliliters hot coffee or water -- (1/2 cup) 20 grams butter -- (2/3 ounce) 3 milliliters vanilla extract -- (1/2 teaspoon) Preheat oven to 350 degrees F (180C). Grease and flour a 9x13-inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. For frosting: in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake. As an after thought. My aunt always used a box of instant chocolate pudding in place of the cocoa powder. It made for a supper moist, kind of gooey cake. I'm not sure if she increased the amount of liquid or not but assume she did. She did things the old fashion way - she added liquid until it looked right. David Contributed to the FareShare Gazette by David in response to a request; 21 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 15g Fat (54.4% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 453mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Buckwheat Scrapple Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 hog's head 1 heart 1 liver 1 sweetbreads Yellow corn meal Buckwheat flour Salt Pepper Powdered sage Mace Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 teaspoons salt, 1/2 teaspoon pepper, 1 teaspoon sage and 1 teaspoon mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown. Contributed to the FareShare Gazette by Jim; 11 March 2008. www.fareshare.net Back to Recipe List

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