Chocolate Caramel Shortbread, Slice, and Tartlets Recipes

Chocolate Caramel Shortbread, Slice, and Tartlets Recipes

Chocolate Caramel Shortbread

Base
Cream together 125g butter and 1/4 cup castor sugar until light and fluffy. Sift 1 cup plain flour and gradually add to creamed mixture, making a firm dough. Press into a greased 11" x 7" lamington tin. Baked in a moderate oven (325°F-350°F) 20 to 25 minutes, or until golden brown. Cool in tin.

Caramel
Combine 125g butter 1/2 cup castor sugar, 3 tablespoons (1 tabs = 4 teaspoons) golden syrup and 400g can sweetened condensed milk in a medium saucepan with a heavy base, stir over low heat until butter is melted and sugar dissolved, continue stirring, increasing heat, bring to boil, reduce heat, simmer, stirring constantly, for about 5 minutes, or until golden brown. Pour hot caramel mixture over cold shortbread base.

Chocolate
Melt 90 g dark chocolate with 30 g butter in double saucepan, stir well. Spread chocolate over cooled caramel, cut into squares when set.

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Chocolate Caramel Slice

1-1/2 cups self-raising flour
3 tsp cocoa
1/3 cup castor sugar
1/3 cup coconut
185g (6 oz) butter, melted

Topping
1 cup castor sugar
125 g butter
2 tbsp golden syrup
1/3 cup liquid glucose
1/3 cup water
400g can sweetened condensed milk
3/4 cup finely chopped walnuts
300g dark chocolate, chopped.

Grease a 25cm x 30cm swiss roll pan.

Combine sifted flour and cocoa, sugar, coconut and butter in bowl; mix well. Press evenly over base of prepared pan. Bake in a moderate oven (325°F-350°F) for 20 minutes. Cool 5 minutes before spreading with topping. Sprinkle evenly with walnuts; cool to room temperature; spread with chocolate, refrigerate until set, and cut into squares.

Topping:
Combine sugar, butter, golden syrup, glucose, water and milk in saucepan. Stir constantly over low heat without boiling until sugar is dissolved; increase heat, boil steadily, stirring constantly for about 10 minutes or until caramel in colour. Melt chocolate over hot water; cool slightly before using.

And for something along the same lines, but a little bit different:

Caramel Cream Tartlets

Tartlet Pastry
3/4 cup plain flour
1/2 cup self-raising flour
2 tbsp custard powder
2 tbsp icing (powdered?) sugar
125 g butter
1 tbsp iced water, approximately

Sift dry ingredients, rub in butter, add enough water to make ingredients cling together.

Knead lightly on floured surface until smooth. Wrap in plastic food wrap, refrigerate 30 minutes. Roll pastry between two pieces of plastic food wrap to about 2mm thick. Cut pastry into 8cm rounds with sharp fluted cutter, place into patty pans.

Bake in a moderately hot oven (400°F-425°F) for 10 minutes or until light golden brown, cool in pans.

Makes approx 24 tartlet cases.

Filling
400g can sweetened condensed milk
1/2 cup brown sugar
1 egg, lightly beaten
1/4 cup Cream
250g chocolate, melted

Combine condensed milk and brown sugar in pan, bring to boil, stirring. Stir constantly over heat for about 10 minutes or until mixture is thick and golden brown. Quickly stir in combined egg and cream, cool to room temperature.

Spoon filling into tartlet cases, top with whipped cream (if desired) and drizzle with melted chocolate.

Enjoy
Leigh
(10/22/03)

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Double Chocolate Sour Cream Pudding Cake (for a crowd)

Double Chocolate Sour Cream Pudding Cake (for a crowd)

25 lbs. devil's food chocolate pudding cake mix
3 lbs. 2 oz. sour cream
8 lbs. 12 oz. eggs
1 lb. 8 oz. chocolate chips
5 lbs. 12 oz. cold water
5 lbs. 12 oz. oil

Mix 25 pounds pudding cake mix with sour cream and eggs for 2 minutes at medium speed (third gear on a commercial mixer). Add chocolate chips, oil and water. Beat for 2 minutes on high (second gear on a commercial mixer). Scrape bowl. Weigh 1 pound 4 oz. of mixture for each 7-inch angel food cake pan.

Bake at 360 degrees for 40 to 45 minutes. Makes 36 cakes! (Recipe can be cut to suit your individual needs.)

http://www.cooks.com/rec/doc/0,161,150183-255207,00.html

Bundt Blessings,
Spiral Crone
(10/18/03)

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Chocolate Kahlua Sour Cream Pudding Cake

Chocolate Kahlua Sour Cream Pudding Cake

1 pkg. chocolate cake mix
1 (3-3/4 oz.) pkg. vanilla or chocolate instant pudding mix
2 cup sour cream
4 eggs
3/4 cup oil
1/3 cup Kahlua
6 oz. pkg. chocolate chips

Combine cake mix, pudding mix, sour cream, eggs, oil, and Kahlua. Mix until well blended. Stir in chocolate chips. Pour into a well-greased and floured Bundt pan. Bake at 350° degrees for 1 hour.

http://www.cooks.com/rec/doc/0,176,150188-230197,00.html

Bundt Blessings,
Spiral Crone
(10/18/03)

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Hominy (both Lye and Lime Method)

Hominy (both Lye and Lime Methods)
(Canning method and notes at the end.)

Lye is also known as quicklime.

In a large kettle, bring 1-1/2 gallons of water and 3 tbsp of lye to a boil (take care not to inhale steam from the lye water). Add 1 gallon of clean dried shucked corn. Simmer 10 minutes (no need to stir). Remove from heat and let sit for 25 minutes.

Drain off the lye water and add clean water. Wash with repeated changes of fresh water until the black ends of the corn kernels are loose. Remove the black ends and hulls. Then either soak overnight and follow the "hominy canning" recipe below, or dry and store in a cool place.


Hominy (Soda Method)
(see note 1, below)

Use 2 tbsp of soda and 2 quarts of water for each quart of corn. Follow remaining directions for the lye method, above.


Hominy (Lime Method)
(see note 2, below)

Substitute household lime for lye, following directions for the lye method, above, except cook for two hours or until the hulls loosen.

Hominy Making Hints

o Always use stainless steel, iron, or enamelware for making hominy.

o Stir with a wooden spoon.

o The black ends may be removed by rubbing kernels over a cloth on a washboard, or by using a churn.

o It's OK to miss a few of the hulls and centers.

o Hominy may be used in meatloaf.

o Do not inhale the steam from the lye water.


Canning Hominy

Boil hominy until almost tender. Fill jars 3/4 full. Fill with boiling water. Process 3 hours in boiler, or 90 minutes in a pressure cooker.

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Notes

Note 1: In the soda method, they appear to mean baking soda (sodium bicarbonate). This agrees with a note I saw in Encyclopaedia Britannica.

Note 2: In the lime method, they appear to mean slaked lime (calcium hydroxide), which would agree with what others have posted on CHILE-HEADS.

The traditional method for making hominy, invented by Native Americans in pre-Columbian times, used a dilute lye solution made from wood-ash leachings.

Flint corn varieties are traditionally used, rather than dent corn varieties, which are used for making flour and cornmeal.

http://www.recipecottage.com/vegetables/hominy01.html

Bushels of Blessings,
Spiral Crone (Lynn)
(10/13/03)

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Fried Coffee

Note: This is listed under "beverages" and "coffee", though we are not quite sure ;)

Fried Coffee
Yeah, fried coffee.

You make a pot of very strong coffee, then pour the dregs into a small frying pan. Depending on your coffee consumption you might have do collect a couple of days' worth. Do not refrigerate or cover.

When you have an inch or two of coffee in the pan, put it over high heat and reduce it to half its volume. Pour into a cup and add either sugar or molasses, depending on mood. Do not leave your spoon in the brew unless you like your spoons to dissolve.

This was a specialty, so to speak, of my Dad's and was not for the faint of heart. Goes well with them cold baked beans though.

Catspaw, heading off to Fall Fiber Festival
(10/04/03)

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Diane's Oatmeal

Diane's Oatmeal

Boil 2 cups of water.

While it's coming to a boil, cut about half a cooking apple in small pieces and drop them in. They'll be done when the oatmeal is.

Also add a handful of raisins.

I don't like nuts, but some people do.

Then add about a tablespoon of wheat germ, the fancied up kind if you can get it.

Add the oatmeal last, and less than usual because the fruit will take up some of the water.

OR:

Make oatmeal, adding 1 pkt. of the flavored instant stuff. I like peach, strawberry, and cinnamon roll, separately of course.

Diane
(10/2/03)

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Janet's Chocolate Medicinal Mousse Pie

Janet's Chocolate Medicinal Mousse Pie
Serves 8 to 12
From a Science News article (v.157, no.12, March 18, 2000) about the health effects of chocolate,

This recipe, a household favorite, wows guests who—even after finishing a sinfully rich slice of pie—never suspect that the main ingredient is tofu. In the past, I've always billed the dessert as heart-healthy, based on studies suggesting that soy products can offer cardiovascular and anti-cancer benefits. In fact, I adapted this recipe from a fattier and more heavily sweetened version that was served 6 years ago to me and other attendees of the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease.

Despite the pie's soy base, however, I often felt a twinge of guilt over the heavy dose of chocolate present in each slice.

With the newly emerging data on dark chocolate's flavonoids, I now feel less self-conscious about serving this popular dessert. I can point out that its bounty of chocolate may actually contribute to the pie's offering of a cardiovascular double whammy. And the stearic acid in chocolate, although a saturated fat, is the type that doesn't appear to raise serum cholesterol.

Want a triple whammy? Serve with a cup of strong, flavonoid-rich darjeeling tea. The especially good news: This pie is so rich that it's easy to be satisfied with a very small slice.

2 boxes of low-fat Mori-Nu silken tofu (12.3-oz. each, any firmness)
1 (10 oz) package of semi-sweet chocolate chips
1/3 tsp. sugar
1/3 tsp. water
chocolate-cookie no-bake pie shell
raspberries or strawberries (garnish)

Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter. Remove from heat and let stand a couple minutes.

Puree the tofu in a food processor—about 2 minutes—frequently scraping down the sides of the mixing bowl to ensure that all of the tofu is converted from a soft brick into a warm-pudding consistency. Add the water to the sugar, then mix both into the tofu. Add the softened chocolate and stir until thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to make soft peaks, like frosting a cake. Garnish with berries. Then chill to set. Ready in 1 hour.

LauraJ
(9/27/03)

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Fennel Ice Cream

Fennel Ice Cream

For a small batch, which I put in the electric ice cream maker, I use a pint of heavy cream, which I add about 5 healthy sized fennel fronds to in a pot on the stove. Add a cup of sugar and cook on low until hot and sugar is dissolved. Put a lid on it, remove from heat an allow to cool. Strain off the fennel and add a pint of half and half. Put in your ice cream freezer as per instructions.

For the hand-crank I used a 1/2 gallon of the heavy cream and a quart of half and half, lots more fennel fronds, 2 cups of sugar. They key is the proper amount of fennel to get the flavor just right. It made about a gallon of ice cream!

LaVonne
(9/22/03)

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Apple Butter in the Crockpot Non-Recipe

Apple Butter in the Crockpot Non-Recipe

My crockpot has been spewing apple butter for the last 3 days.

I just threw in apples, added sugar, cinnamon and cloves, and a pinch of salt, turned it on high for an hour, then low for 24 hours or so.

It is sooo good, and easy. I can make applesauce, and slice some for pies while this is cookin'.

I was gifted with bushels of Macintosh apples, some bruised and broken and the deer will get those.

Gail
(9/19/03)

(Note: this can be canned. Follow your canner's directions, etc.)

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Crockpot Pork Chop Meal

Crockpot Pork Chop Meal

It wasn't the best food I've ever had, but it was pretty darn good for an experiment.

2 pork chops
2 Granny Smith apples
1 huge potato (roughly 2 normal sized)
1 onion

All the above: cut into bite-sized pieces.

1 can whole green beans
1 can chicken stock
1 handful raisins
2 big spoons frozen apple juice concentrate.

Cooked 1 hour on high, then the rest of the day on low.

Judith
(9/13/03)

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