Whole Wheat Bread

1  Cup hot water

1 Cup Brown Sugar

6 TBS shortening

1 Cup warm water

2 TBS honey

2 TBS yeast

3 Cups Warm Water

4 tsp salt

6 Cups white flour

6 Cups Whole wheat flour

Combine first three ingredients; stir until dissolved.  Let stand.  Combine next three ingredients.  Let rise for 10 minutes and then combine with the first mixture. Add 3 Cups warm water, salt and white flour.  Beat vigorously to make a sponge.  Mix in whole wheat flour.  Add white flour until dough pulls away from sides of bowl.  Let rise until double in bulk.  Punch down, Form into loaves and put into greased loaf pans and let rise until double.  Bake at 375 for 45 minutes or until done.  Makes 6 loaves.

 

Ruth's Angel Food Delight

 Ingredients

• 
  14 ounce  angel food cake (you can make it or buy it)
  
• 1 1/2 cup heavy whipping cream
  
• 1/2 to 1 cup powdered sugar
•  8 ounces cream cheese softened
• 1/3 powdered sugar   
  

Cut or break large angel food cake into 1 inch pieces.  Set aside in bowlIn a medium bowl, add the cold whipping cream. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.In a small bowl, blend the cream cheese and 1/3 cup powdered sugar.  When it is mixed fold into the whip cream mixture.  Then fold in the angel food cake.  Put in 9 x 13 pan and refrigerate.  Top with strawberries in a glaze or a lemon sauce.

Parcel Torte

 7 squares, 1 ounce each, semi sweet chocolate

1 Cube butter

1 Cup sugar

7 egg yolks

7 egg whites

chocolate shavings

Sweetened whip cream 1/2 pint

Toasted almonds

Melt chocolate and butter in medium sauce pan over low heat or microwave at medium heat.  Add 3/4 Cup sugar and egg yolks.  Beat for 3 minutes at high speed.  Preheat oven to 325.  In a separate bowl beat egg whites til soft peaks form, add remaining 1/4 cup sugar gradually, beating constantly until stiff peaks form.  Fold egg whites slowly into chocolate batter with rubber spatula.  Pour 3/4 batter into ungreased 9" spring-form pan.  Bake 35 minutes.  Let torte cool and fall.  Run knife around edge and remove frame.  Pour remaining uncooked batter over torte - it serves as frosting and chill.  Garnish with whip cream and top with chocolate shavings and almonds.

Raspberry Glazed Double Chocolate Dessert

16 oz semisweet chocolate

1 Cup butter

6 Eggs

8 oz white chocolate baking bar cut into small pieces

1/2 Cup whipping cream

1 TBS unsalted butter

1 (10 oz.) package frozen raspberries in syrup, thawed

1 TBS cornstarch

1 Cup Whipping Cream

1 Cup fresh raspberries

 

Heat oven to 400 degrees.  Spray 9" spring-form pan with nonstick cooking spray.  In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cooled.  Beat eggs in a small bowl at high speed for 5 minutes or until light and lemon colored.  Fold cooled chocolate into eggs until well blended.  Pour into sprayed pan.  Bake at 400 for 15 minutes.  Cake will be soft in center.  Cool in pan on wire rack for 1 1/2 hours or until completely cooled.  Refrigerate 1 1/2 hours or until firm.

 Meanwhile, place white chocolate baking bar in a small bowl.  In small  saucepan bring 1/2 Cup whipping cream and 1 TBS butter just to a boil.  Pour over chocolate; stir until smooth.  Cool 5 minutes or until completely cooled.  Refrigerate 1 hour or until chilled.

Place strainer over small saucepan; pour raspberries into strainer.  Press mixture with back of spoon through strainer to remove seeds; discard seeds.  Stir in cornstarch.  Cook over medium heat until mixture boils and thickens stirring constantly.  Cool 30 minutes or until completely cooled.

Spread white chocolate ganache on top of cooled dessert.  Spread raspberry glaze over ganache.  Refrigerate 30 minutes; serve or refrigerate until serving time.  To serve, let dessert stand at room temperature for 1 hour.  In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Spoon whipped cream into pastry bag with large star tip.  Pipe cream onto edge of dessert.  Garnish with fresh raspberries.

Fruit Salsa with Cinnamon Chips

Fruit Salsa:

16 oz. strawberries, diced
2 apples, peeled and diced
2 kiwis, peeled and diced
8 oz. raspberries, blackberries, or blueberries
2 tbsp. white sugar
1 tbsp. brown sugar
Juice of ½–1 lime (zest optional)

Chips:
10 flour tortillas
Melted butter
Cinnamon sugar

In a bowl, combine all fruit, sugar, and lime juice. If using blackberries or raspberries, add right before serving so they don’t get mushy.

Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar. Cut into wedges and arrange in a single layer on a baking sheet. Bake for 8–12 minutes or until golden and crispy. Allow to cool and serve with chilled fruit mixture. Best when made and eaten the same day.

Pumpkin Bread

4 3/4 Cups flour

3 tsp soda

2 1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

4 1/2 cups sugar

1 1/2 Cups oil

6 eggs

1 Cup water

3 Cups (29 oz can) canned pumpkin

Sift together dry ingredients.  Add remaining ingredients.  Mix until smooth.  Bake at 350 for 60 minutes or until firm.  Makes 4 loaves

Carolynn's Chocolate Chip Cookies

 

Ingredients

Ingredient Checklist

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 2 tablespoons firmly packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 large whole egg
• 1 large egg yolk
• 1/2 tablespoon pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted walnuts, broken into large pieces (optional)

Directions

Instructions Checklist

• Step 1

  In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.

• Step 2

  Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

• Step 3

  Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.