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Recipes
WARM CHOCOLATE CAKE
By SAEGERMA
BUTTER & SUGAR MOLDS SLOWLY MELT BUTTER AND CHOCOLATE OVER DOUBLE BOILER MAKE SURE EGGS AND EGG YOLKS ARE AT ROOM T
- 1/2 CUP BUTTER
- 3 1/4 OZ BITTERSWEET CHOCOLATE
- 2 EGG YOLKS
- 2 WHOLE EGGS
- 3/4 CUP PLUS 1 TBL POWDERED SUGAR
- 1/3 CUP PLUS 1 TEAS FLOUR
Memphis-Style Ribs
By SAEGERMA
by Steven Raichlen
- Indirect grilling
- 4 to 8 hours for marinating the ribs
- 1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
- 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
- 1/4 cup sweet paprika
- 4 1/2 teaspoons freshly ground black pepper
- 4 1/2 teaspoons dark brown sugar
- 1 tablespoon salt
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons ground cumin
- 2 cups cider vinegar
- 1/2 cup yellow (ballpark) mustard
- 2 teaspoons salt
CREOLE SHRIMP WITH GARLIC & LEMON
By SAEGERMA
TOSS SHRIMP WITH GARLIC CREOLE SEASONING AND RED BELL PEPPER SAUTE THE SHRIMP IN OIL OVER MODERATELY HIGH HEAT TURN
- 1 LB LARGE SHRIMP PEELED & DEVEINED
- 1 1/2 TBL MINCED GARLIC
- 1 TBL CREOLE SEASONING
- 1 RED PEPPER FINELY CHOPPED
- 2 TBL VEGETABLE OIL
- JUICE OF 2 LEMONS
- 1/4 CUP CHOPPED PARSLEY
CHEESECAKE COOKIE CUPS
By SAEGERMA
PREHEAT OVEN TO 325 PAPER LINE 24 MUFFIN CUPS PLACE ONE OIECE COOKIE DOUGH IN BOTTOM OF EACH LINER BAKE 10-12 MIN U
- 1 PKG 16.5 OZ CHOCOLATE CHIP COOKIE DOUGH (TOLLHOUSE)
- 16 OZ CREAM CHEESE SOFTENED
- 14 OZ SWEETENED CONDENSED MILK
- 2 LARGE EGGS
- 2 TEAS VANILLA
- 1 CAN 21 OZ CHERRY PIE FILLING
CARROT CHEESECAKE
By SAEGERMA
PREHEATOVENTO 325GREASE&FLOUR10INCHSPRINGFORMPANIN ALARGEBOWLCOMBINECAKEMIX1CUPWATEROILAND3EGGSBEATATLOWSPEEDFOR30S
- 1 PKG CARROT CAKE MIX
- 1 CUP WATER
- 1/2 CUP COOKING OIL
- 6 EGGS
- 1/2 CUP RAISINS
- 8 OZ CREAM CHEESE SOFTENED
- 1 1/2 CUP SUGAR
- 2 TSP VANILLA
- NON STICK COOKING SPRAY
- 2 TBL POWDERED SUGAR
- 1 TBL WATER
- 1 TSP CINNAMON
- 1/2 CUP COARSELY CHOPPED WALNUTS
- 1 CUP POWDERED SUGAR
- 3-4 TSP MILK
ICED MOCHA FRAPPE
By SAEGERMA
BLEND ALL INGREDIENTS
- 1/3 COLD STRONG BREWED COFEE
- 1/3 CUP MILK
- 1 TBL CHOCOLATE SYRUP
- 2 TEAS SUGAR
- 1 CUP ICE CUBES
BROWN SUGAR SHORTBREAD TREES
By SAEGERMA
BEAT TOGETHER BUTTER AND SUGARS ON MED SPEED UNTIL LIGHT ABOUT 2 MIN BEAT IN EXTRACT THEN FLOUR AND SALT UNTIL A D
- 1 CUP BUTTER SOFTENED
- 1/4 CUP POWDERED SUGAR
- 1/4 CUP PACKED DARK BROWN SUGAR
- 1 TSP VANILLA
- 2 CUPS FLOUR
- 3/4 TSP SALT
- 1 CUP ROYAL ICING
- 1/4 GREEN SANDING SUGAR
- 10 SMALL GUMDROPS FOR DECORATING
NUTTY RASPBERRY TARTLETS
By SAEGERMA
HEAT OVEN TO 375 IN A PROCESSOR PUREE PECANS OATS AND 2 TBS BROWN SUGAR ABOUT 30 SECONDS UNTIL FINE CRUMBS FORM STI
- 1 CUP PECANS
- 2 TBS QUICK COOKING OATS
- 2 TBS BROWN SUGAR
- 4 TBS MELTED BUTTER
- 1/2 CUP SEEDLESS RASPBERRY JAM
CHOCOLATE CARAMEL POTS DE CREME
By SAEGERMA
IN A DOUBLE BOILER OVER A SMALL PAN WITH 2 INCH OF SIMMERING WATER HEAT CHOCOLATE HEAVY CREAM AND LIQUER FOR 2 MIN
- 1 BAR 3.5 OZ EXPRESSO FLAVORED CHOCOLATE LIKE GHIRADELLI ESPRESSO ESCAPE CHOPPED
- 1 BAR (4OZ) BITTERSWEET CHOCOLATE CHOPPED
- 2 1/2 CUPS HEAVY CREAM
- 1/3 CUP CARAMEL FLAVOR LIKE BAILEYS
- 6 EGG YOLKS AT ROOM TEMP
BLACK & WHITE BROWNIES
By SAEGERMA
HEAT OVEN TO 350 GREASE 13X9 PAN PREPARE BROWNIE MIX ACCORDING TO DIRECTIONS STIR IN HALF OF THE WHITE PIECES ALL O
- 1 PKG FUDGE BROWNIE MIX
- 1 10-12 OZ PKG WHITE BAKING CHIPS
- 1 CUP SEMISWEET CHIPS
- 1/2 CUP PECAN PIECES
- 1/4 CUP MELTED BUTTER
- 3 TBL HOT WATER
- 2 CUPS SIFTED POWDERED SUGAR
- 1/4 CUP COCOA
- 1 TSP VANILLA
- 3/4 CUP PECAN PIECES