Dessert Recipe: Rebecca's Chocolate Torte

Ingredients:
½ lb. bittersweet chocolate, chopped fine
4 oz. (8 tablespoons) butter, cut into small pieces
4 large eggs, separated
¾ cup plus 2 tablespoons granulated sugar

Garnish:
Confectioners’ sugar
Ice cream
Fresh berries
Mint sprig

Place a bowl over a saucepan of slightly simmering water (double boiler works best), melt chocolate and butter, stirring occasionally until smooth (approximately 5 minutes). Allow to cool slightly.

In another bowl, lightly beat egg yolks and gently add the cooled chocolate. Mix thoroughly.

In a separate bowl, whisk egg whites until soft peeks are formed. Gradually add the granulated sugar until the whites are firm and glossy. Gently fold chocolate mixture into the whites, cover and refrigerate for 4 hours. This can keep in refrigerator for 3-4 days.

When ready to cook, preheat oven to 375 degrees. Butter and flour a baking sheet or better yet, spray with cooking spray and place a sheet of parchment paper on pan. Butter the insides of 6 metal rings that measure 3” wide and 2” deep (we used 8 oz. pineapple cans with the tops and bottoms removed). Dip rings into flour and place on baking sheet. Spoon mixture into prepared rings and bake for approximately 18-20 minutes, until the tops are firm.

Using spatula, remove ring to a plate and cut around edges with a thin knife. Gently remove ring, sprinkle with powdered sugar, scoop ice cream, add berries and sprig of mint. Serve immediately.

Makes 6 servings

Cranberry Apricot Scones

3 cups flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoon baking powder
6 oz. Chopped butter
2 tsp. Vanilla
1 cup buttermilk
1/2 cup dried cranberries (or other dried fruit)

1/2 cup dried apricots (or other dried fruit)

Mix flour, sugar, baking soda, and baking powder. Cut in butter until it resembles cornmeal. Add add-ins, mix in the milk and vanilla. Mix until it forms soft ball. Roll out and bake at 400 degrees for 12 minutes. Freeze. Remove from freezer. Defrost. Brush tops with buttermilk and top with sugar. Reheat in hot oven for 5-7 min until golden brown.
Note: If doing a double batch, divide dough into 4 sections. Roll into circle, and cut into 8 pie shapes.

Blueberry Pecan Baked French Toast

4 inch baguette
6 large eggs
3 cups milk
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup butter (2 ounces)
1/4 teaspoon salt
2 cups blueberries

Syrup:
1 cup blueberries
½ cup maple syrup
1 tablespoon lemon juice

Spray 7"x11" glass baking dish. Cut baguette into 1 inch slices and arrange in one layer in baking dish. In large bowl which together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered overnight.

Pecans: Preheat oven to 350 degrees. In shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Cool and store overnight in container.

Syrup: In small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Stir in lemon juice. Store in refrigerator until morning.

Next Day: Preheat oven to 400 degrees. Sprinkle pecans and 2 cups blueberries evenly over french toast. Combine 1/4 cup butter and 1/4 cup brown sugar in sauce pan. Heat until butter in melted. Drizzle mixture over bread and bake 20 minutes, or until any liquid from blueberries is bubbling. Meanwhile, heat syrup.

Garnish: Whip cream and put dollop on top and top with either a toasted pecan or strawberry quarter, or raspberry.

Serves 10

Raspberry Cake

2/3 cup butter
2 cup sugar
2 egg
2 cup milk
2 teaspoon vanilla
4 cups unbleached flour
6 teaspoons baking powder
1 teaspoon salt
1 pint frozen raspberries

Cream the butter and sugar in a large bowl. Add the egg and beat. Combine the milk and vanilla in a small bowl. Add flour, baking powder and salt and add alternately with the combined milk and vanilla to the creamed mixture. Mix until smooth. Pour the batter into greased and floured baking pan. Sprinkle the raspberries evenly over the batter and bake in a 375 degree oven for about 30 minutes.

Oatmeal Tea Bread

2 cup plus 4 tablespoons flour
1 ½ cup sugar
2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 cup quick-cooking rolled oats
4 eggs, beaten lightly
2 1/2 cups applesauce
1 cup raisins
2/3 cup vegetable oil
1/2 cup milk
1/2 cup firmly packed light brown sugar

Combine flour, sugar, salt, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and oats. In a bowl stir together eggs, applesauce, raisins, oil, and milk. Stir the applesauce mixture into the flour mixture and pour batter into a greased 9x5" loaf pan. In a small bowl stir together the remaining 1 teaspoon cinnamon, brown sugar and sprinkle on top of the batter. Bake in 350 degree oven for 55 minutes. Makes 4 loafs

Pumpkin Bread

3 cups sugar
1 cup salad oil
4 eggs, well beaten
1 16 oz. Can pumpkin
3 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1 cup floured raisins
Mix together sugar, oil, eggs, and pumpkin. Sift together dry ingredients and add. Mix just until blended. Fold in the raisins. Pour into 4 greased and floured 9x 5 inch loaf pans and bake at 350 degrees for 45-50 minutes.

Refrigerator Bran Muffins

15 oz. Box of Raisin Bran
5 cups flour
3 cups sugar
2 teaspoons salt
4 eggs, beaten
1 cup crisco, melted
1 quart buttermilk or soured milk
5 teaspoons baking soda
1 teaspoon cinnamon.

In large bowl, place the raisin bran, flour, sugar, salt and stir. Add beaten eggs, melted Crisco, buttermilk, baking soda and cinnamon. Mix well and store in the refrigerator. Keeps for 6 weeks, do not stir. Fill muffin tins 2/3 full. Bake in 350 degree oven for 18 to 20 minutes