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February 13, 1999 (Page 1 of 2)

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FareShare Chat Recipes.
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IRC Chat Number 35

The FareShare Menu

February 13, 1999 (Page 1 of 2)

Boozy Chocs
Doris's Lowfat Chocolate Chip - Banana - Caramel Cake
Decadent Chocolate Cake
Extra Rich Chocolate Frosting
Chocolate Espresso Angel Food Cakes
White and Dark Chocolate Roll

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                        *  Exported from  MasterCook  *
                               Boozy Chocs
Recipe By     : The Hoppin 'n' Poppin Popcorn Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 035
Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1      quart         freshly popped popcorn  
4 ounces dark chocolate
2 tablespoons butter
2 tablespoons light cream
1/3 cup raisins
2 tablespoons rum
Pop the popcorn.  Break the chocolate into small pieces and place in a 
heavy-bottomed pan together with the butter and cream. Melt over gentle
heat, stirring occasionally, until smooth. When melted, cook for 1 minute.
Remove from heat. Add the raisins and rum; stir well. Cool slightly. Add
the freshly popped popcorn and stir until the popcorn is completely coated.
Place in serving bowls and eat on the same day.
From The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer; 1995; 
ISBN 0-7858-0270-3.
Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare IRC Chat, 13 February 1999, by allium.
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                    * Exported from MasterCook *
        Doris's Lowfat Chocolate Chip - Banana - Caramel Cake 
Recipe By : Doris Guyer
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 035
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1     box       caramel cake mix
2 overripe bananas -- mashed
1 whole egg
2 egg whites
1 cup water
1/2 bag chocolate chips
Mix first five ingredients well (you can use equivalent egg substitute for 
whole eggs and whites). Stir in chocolate chips. Pour batter into
greased and floured bundt pan.
Bake 45 minutes at 350F.
Frost with chocolate icing if desired.
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com
Contributed to FareShare IRC Chat, 13 February 1999, by Art.
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                   * Exported from MasterCook *
                       Decadent Chocolate Cake
Recipe By : Source Unknown
Serving Size : 12 Preparation Time :0:00
Categories : FareShare Chat 035
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 2 1/4 cups sifted flour
1 teaspoon baking powder
1 cup boiling water
1/2 cup margarine
3 ounces unsweetened chocolate -- [3 squares]
2 cups sugar
1 teaspoon vanilla
2 eggs -- separated
1/2 cup sour cream
1 teaspoon baking soda
Exta Rich Chocolate Frosting -- IN FILE
Preheat oven to 350 F. 
Grease bottom and sides of 10" springform pan. Dust lightly with flour. 
Tap out any excess. Sift sifted flour and baking powder onto wax paper.
Pour boiling water over margarine and unsweetened chocolate in a large bowl. 
Let stand for 5 minutes until melted. Stir to blend. Stir in sugar and
vanilla. Beat in egg yolks, one at a time, blending well. Combine sour
cream and baking soda in a bowl. Beat into chocolate mixture. Pour batter
into prepared pan.
Bake at 350 F. for 45 minutes or until knife inserted near center comes out 
clean. Cool cake in pan on wire rack for 10 minutes. Loosen spring from
side and then remove sides of pan. Cool well.
Frost with Extra Rich Chocolate Frosting. (in file)
MC formatting by bobbi744@acd.net ICQ# 12099532
Contributed to #FareShare IRC Chat, 13 February 1999, by bobolink.
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                    * Exported from MasterCook *
                    Extra Rich Chocolate Frosting
Recipe By : Original Source unknown
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 035
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
   3/4   cup         chocolate chips
6 tablespoons heavy cream
2 tablespoons margarine
1 teaspoon vanilla
1 1/4 cups confectioner's sugar
Combine chocolate chips, cream, margarine, vanilla and confectioner's sugar 
in medium pan or Microwave dish. Heat slowly, stirring constantly until
chocolate has melted. Remove from heat. Beat until mixture thickens
slightly, but is still running. Cool slightly.
Frost cake. Frosting firms up on cake. 
MC formatting by bobbi744@acd.net ICQ# 12099532
NOTES : Will frost a one layer cake, 8-9" or spring form pan size. 
Discussion:
[bobolink] That is one I have made several times. Really good.
[] Is that the real dense one that is like eating fudge?
[bobolink] Yes!!!
Contributed to #FareShare IRC Chat, 10 February 1999, by Bobbie.
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                    * Exported from MasterCook Mac *
                    Chocolate Espresso Angel Food Cakes
Recipe By : Ron West [ronwest@bigfoot.com]
Serving Size : 12 Preparation Time :0:00
Categories : FareShare Chat 035
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/4 cup         unsweetened cocoa powder -- plus 
2 tablespoons unsweetened cocoa powder
2 tsps instant espresso coffee powder
1 pinch ground cinnamon -- optional
1/4 c boiling water
2 tsps pure vanilla extract
1 tsp Cognac
1 c cake flour -- sifted
1/4 tsp salt
1 3/4 c granulated sugar
16 lg egg whites -- room temperature
2 tsps cream of tartar
Angel food cake is an old-fashioned American cake that people seem to love 
or hate. Those who love it respond with childish delight to its cloudlike
texture. Those who dislike it are more often than not put off by its
intense sweetness, due to the quantity of sugar needed to stabilize the
egg whites.
In this recipe, based on Rose Levy Beranbaum's almost foolproof version, 
the cake's sweetness is tempered by a powerful dose of cocoa powder. The
chocolate flavor is boosted by other slightly bitter and aromatic
components - espresso, vanilla and Cognac.
If you don't have the 1-cup jumbo-muffin pans called for below, you can 
bake the batter in an angel food cake pan. Bake the cake for about 50
minutes and remember to cool it upside down.
Preheat oven to 350 degrees F.
In a large bowl, combine the cocoa, espresso powder and cinnamon.  
Gradually whisk in the boiling water to make a paste. Blend in the vanilla
and Cognac; cover.
In another bowl, combine the flour and salt with 3/4 cup of the sugar. 
Stir well.
In a standing electric mixer, beat the egg whites at high speed until 
frothy. Add the cream of tartar and beat until soft peaks form. Still
beating, drizzle in the remaining 1 cup of sugar and beat until stiff
peaks form.
Remove the bowl from the mixer. Sift about 1/4 cup of the flour mixture 
over the whites and fold in using a large balloon whisk. Continue
folding in the flour mixture, 1/4 cup at a time.
Gently whisk 1 cup of the batter into the cocoa paste to lighten it. Fold 
in the remaining batter with a large rubber spatula. Pour the batter
into 2 jumbo-muffin pans. Run a knife through the batter several times
to remove any air pockets.
Bake on the lowest shelf in oven for 30 minutes, or until the cakes 
spring back when pressed and a tester inserted in centers comes out clean.
[Once the cakes are placed in the preheated oven, DO NOT open the oven door
for 30 minutes. If you do, the cakes will fall!]
Position 4 inverted mugs to hold each of the muffin pans upside down with 
the cakes suspended above the counter. Let cool thoroughly. Run a knife
around each cake to release it, then turn the cakes out of muffin pans.
Per serving: 177 Calories; less than one gram Fat (2% calories from fat); 
6g Protein; 38g Carbohydrate; 0mg Cholesterol; 119mg Sodium
NOTES : Recipe Source: Food & Wine Feb 1998
Discussion:
[]Do you use regular cocoa or the European kind?
[candice] Regular.
Contributed to #FareShare IRC chat, 13 February 1999 by candice.
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                    * Exported from MasterCook *
                    White and Dark Chocolate Roll
Recipe By : Australian Women's Weekly Chocolate Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 035
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1/2  pound      butter -- [250g]
1 teaspoon vanilla -- [5ml]
1 1/4 cups castor sugar -- [250ml]
7 eggs -- separated
3/4 cup all-purpose flour -- [180ml]
1/4 cup cornstarch -- [60ml]
200 grams dark chocolate -- melted [6 1/2 oz]
1/3 cup castor sugar -- extra
**White Chocolate Filling**
300 grams white chocolate -- melted [10 oz]
1 ounce butter -- melted [30grams]
**Chocolate Icing**
3 ounces dark chocolate -- melted [90grams]
1/2 ounce butter -- melted [15grams]
Castor sugar is very finely granulated sugar, sometimes called berry sugar. 
It is NOT powdered sugar.
Grease a 10x12-inch [25x30cm] jelly roll pan, line the base with paper 
then grease the paper.
Combine the butter, vanilla and first amount of sugar in a medium bowl. Beat 
until light and fluffy; add egg yolks and beat until combined. Beat in the
flour and cornstarch on low speed.
Divide batter into 2 large bowls. Stir cooled chocolate into one of the 
bowls. Beat egg whites in a medium bowl until soft peaks form. Gradually
add extra sugar, beating until it is dissolved.
Divide eggwhite mixture equally between the two bowls of batter. Fold in 
gently in two batches. Spread 1/2 cup of the chocolate batter into the
prepared pan - this will make a very thin layer.
Grill for 45 seconds to 2 minutes or until chocolate batter is baked 
through and lightly browned.
Spread 1/2 cup of plain batter on top of the baked chocolate layer and 
grill as before. Repeat 4 times, building up 10 layers. Immediately
turn cake onto teatowel, remove lining paper; roll cake firmly in grease-
proof paper; cool.
When cold, unroll and spread with filling, then re-roll. Wrap roll in 
foil, refrigerate for 1 hour. Remove roll from refrigerator, spread all
over with chocolate icing, until set.
White Chocolate Filling: Combine chocolate and butter in small bowl, 
stir until smooth and spreadable.
Chocolate Icing: Combine chocolate and butter in small bowl, stir until 
smooth and spreadable.
From The Australian Women's Weekly Chocolate Cookbook; ISBN 0 949892 89 0.
Hallie's comments: I haven't tried this one but it looks very good.
Formatted for MasterCook by Hallie du Preez.
Discussion:
For Castor Sugar: Someone told me to use granulated and run it through
the blender.
[allium] Right, if you can't find it in the stores just do that. Don't
overdo it though - you don't want a powder.
Contributed to #FareShare IRC Chat, 13 February 1999, by allium.

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