COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER-
STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR
IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL
COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2
INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES.

Mix sugar and cocoa until a medium brown color. Stir in milk and boil
until softball stage in cold water. Remove from heat, add butter and
vanilla. Beat until it starts to cool very slightly and put on bottom
layer. Place top layer on this and continue to beat icing until starts to
get slightly thick. Pour over top layer and spread over top and sides. If
you wait too long, you will have a glob of candy on top of your cake, but
if you pour it too soon, it runs everywhere. Kind of hard to describe over
cyberspace how to find a happy medium.

It is really easy but can be tricky also.

In a saucepan, combine lemon zest, lavender, milk and cream. Bring to a
boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together.
Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a
steady stream, slowly add the egg mixture to the hot cream mixture.
Continue to cook for 4 minutes, stirring occasionally. Remove from the heat
and cool completely. Strain the mixture. Add the mixture to the electric
ice cream maker. Process according to manufacturers directions.

Yield: 1 quart

Make the filling by placing dates, 1/2 cup of the brown sugar, and water in
a saucepan. Simmer about 8 minutes, or until mixture thickens, stirring
constantly. Remove from heat and cool. Cream margarine the remaining sugar
until light. Beat in eggs and vanilla. Sift flour, measure, and sift again
with the soda, cream of tartar, and salt. Stir flour mixture into margarine
mixture gradually to make a stiff dough. Divide dough in half. Roll out
each portion on a lightly floured board, making a rectangle about 8×10
inches and 1/4 inch thick. Spread each with half the cooled date filling.
Roll like a jelly roll. Wrap in wax paper and chill thoroughly for 12 hours
or overnight. Cut slices 1/4 inch thick with a sharp knife. Place on an
ungreased baking sheet. Bake in a 400 oven for 8 to 10 minutes.

SOURCE: Great Desserts of the South (pg. 75)

Chocolate Frosting (recipe follows; optional)

In medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set
aside. In large bowl, mix well sugar, shortening, eggs, vanilla and
starter. Stir in flour mixture and nuts until well blended.

Drop by teaspoonful 2 inches apart on greased cookie sheet. Bake in
preheated 350 deg. oven 8 to 10 minutes or until bottoms of cookies and
edges are lightly browned.

Remove to racks. Frost or garnish. (If desired, omit frosting and garnish
each cookie with walnut half before baking.)

CHOCOLATE FROSTING:

In small bowl, mix well: 3/4 C. Confectioner’s Sugar, about 2 Tbs. Milk,
(or more if needed for spreading consistency) and 1/2 square (1/2 oz.)
unsweetened chocolate, melted.

FROM: LEE SACK (JDBF28B)

Melt lard; then cool until lukewarm. Sift all dry ingredients
together. Add lard to dry ingredients. Add buttermilk. Mix well. Roll
dough to 1/2 inch thickness on floured board. Cut large round
cookies. Cook until brown, about 12 minutes.

DIRECTIONS: For food processor method, place butter (cut up), sugar,
brown sugar, egg, and vanilla into processor bowl; process about 10
seconds. (Or in a mixer, cream softened butter with same
ingredients.) Stir flour with baking powder and salt; blend into
creamed mixture. Add nuts. Chop chocolate bars into small pieces;
stir into dough. Drop by rounded teaspoon onto ungreased baking
sheets. Bake at 375-F for 8 to 10 minutes or until light golden
brown. Cool on racks. These cookies are delicious served warm when
the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.

Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water,
oil, vinegar and vanilla; stir with spoon or wire whisk just until batter
is smooth and ingredients are well blended.

Pour into greased and floured 9-inch layer pan or 8-inch square pan. Bake
at 350 for 35-40 minutes or until tester comes out clean. Cool in pan;
frost as desired (I made a buttercream frosting recipe off a confectioner’s
sugar box which tasted really good with the cake.)

Happy eating!!

Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and
orange peel. Sift flour, soda and spices. Add flour mixture alternately
with milk, beginning and ending with flour. Add vanilla. Pour into 2 well
greased loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake
tester comes out clean. Let cool.

From: Glenn/Sharon Gorman Ranger@Halcyon.com

Date: 31 Aug 1994 06:13:33 -0400

Sift flour, sugar, cocoa, baking soda and salt directly into 8″ square cake
pan. Level the mixture and make three holes with a spoon. Into one hole,
pour the vinegar, into the next, pour the oil and into the last, pour the
vanilla. Pour the water over all of it and mix well with a fork. Bake at
350 degrees, 25 minutes.

REC.FOOD.RECIPES ARCHIVES

/CAKES