Recipes Included On This Page Almond Biscotti Almond Macaroons Amazingly Easy Triple Chocolate Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Biscotti Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup olive oil 3 cups sifted flour 4 large eggs 2 teaspoons baking powder 2 teaspoons vanilla 2 teaspoons almond extract 1/4 cup sliced almonds Mix all ingredients in bowl at medium speed until well blended, about three minutes. Consistency will be sticky. Sprinkle flour on board, rub hands with flour, place dough on board and knead, adding flour until dough is smooth and only slightly sticky. Cut dough in half, roll to 4x12-inch by 1/2 inch thick. Place on greased cookie sheet, bake at 350F. for 20 minutes. Remove from oven, cut into 1/2-inch slices, turn each slice on its side and return to oven, bake at 425F. for three minutes. Remove and cool. Contributed to the FareShare Gazette by Jennie; 22 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Macaroons Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces almond paste -- Solo if available 2 egg whites 1 1/4 cups sugar Preheat oven to 325F. Line baking sheet with parchment paper or brown paper. Break almond paste into small pieces and place in medium size bowl or container of food processor. Add sugar and beat with electric mixer or process until mixture is smooth. Add egg whites and mix well. Spoon almond mixture into large pastry bag bitted with open star tip. Pipe into stars or drop by rounded teaspoonsful onto lined baking sheets about 1-inch apart. Bake 18-20 minutes or until lightly browned. Cool completely on baking sheets on wire racks. Peel macaroons off parchment paper when completely cool. Store in airtight container. NOTES : To remove macaroons from brown paper, brush underside of paper with water under each cookie, one at a time. Contributed to the FareShare Gazette by Jennie; 23 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 8g Fat (26.8% calories from fat); 3g Protein; 45g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Amazingly Easy Triple Chocolate Cake Recipe By : Lindsay Cameron Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange 515 grams devil's food cake mix or chocolate cake mix -- (1 package) 113 grams chocolate instant pudding mix -- (1 package) 4 eggs -- lightly beaten 1 cup light sour cream or regular sour cream 1/4 cup Grand Marnier -- (50 ml) or freshly squeezed orange juice 1 cup chocolate chips 1. Preheat oven to 350 F. (180 C.). Grease a 10-inch (25 cm) bundt or angel food cake pan or coat with cooking spray. (See tip below for loaf pans instructions). Finely grate 1 teaspoon orange peel. 2. Turn cake and pudding mixes into a large mixing bowl. Stir with a fork until evenly mixed. Make a well. Add eggs, sour cream, Grand Marnier and orange peel. Beat with an electric mixer on low speed, scraping down sides 2 or 3 times, until blended. This will take from 1 to 2 minutes. Batter will be very thick. If you want to mix with a wooden spoon, whisk eggs with sour cream and Grand Marnier. Then, stirring constantly, gradually sprinkle in mixes and peel. Stir until no lumps of mix remain. Cake will be lighter in texture if using an electric mixer. Then stir in chocolate chips just until evenly distributed. Spoon into prepared pan and smooth top. 3. Bake in centre of 350 F. (180 C.) oven until a cake tester or skewer inserted into cake centre comes out clean, except for bits of melted chocolate chips. This will take from 1 hour to 1 hour and 10 minutes. Cool in pan for 20 minutes. Then turn out onto a rack. Serve warm topped with whipped cream flavored with vanilla, or sour cream sweetened with a little sugar. When cooled, wrap cake and it will keep well at room temperature for at least 2 days or it can be frozen. Source : www.chatelaine.com/ When pressed for time, Lindsay Cameron, a journalism student at University of King's College in Halifax, bakes her friend Rose Wilson's chocolate cake. Like Rose, she serves it warm while the chocolate chips are still gooey with lightly whipped cream. Preparation time 10 minutes. Standing Time 20 minutes. Baking Time 1 hour. Cooking time 60 minutes or less. Makes 12 to 16 servings. Contributed to the FareShare Gazette by Claudia; 22 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 8g Fat (47.1% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

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