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The Struck Cafe Carrot Pinapple Bread

7 May

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There used to be a fabulous restaurant in Worcester, Ma. called the Struck Cafe.

This was thirty five years ago.

It did close and I was miserable.

Thank God I found this recipe in the newspaper before they closed.

It was so nice they used to serve this bread and a lemon poppy seed bread when you sat down.

This is my go to recipe when I want to serve a nice bread BUT since my grandchild cannot eat dairy it is now a staple for him.

Plus he is eating carrots and does’t know it.

4 cups sifted all purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 tablespoon cinnamon

6 large eggs

4 cups sugar

2 cups vegetable oil

2 cups grated carrots

2 cups canned unsweetened drained pineapple

4 teaspoons pure vanilla extract

Sift together the flour, baking soda, salt and cinnamon.

In another bowl, beat the eggs and sugar till they are pale and smooth.

Stir in the oil slowly then add the grated carrots, pineapple, vanilla and flour mixture.

Butter and flour THREE 9x5x2 1/2 inch pans

Divide the batter between them but only fill 3/4 of the way up.

If you have extra batter pour it into another pan but do not overfill the pans.

Bake in a preheated 325 degree oven for one hour or until it pulls away from the sides of the pan.

Let them cool for ten minutes before you take them out of the pans.

I started using disposeable pans so I can give them away or freeze them.

They freeze great.

Thank you Struck Cafe, where ever you are, and the Telegram and Gazette for printing the recipe.

 

 

 

 

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Authentic Tiramisu

24 Apr

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Get ready I just went to Italy for a week and took cooking classes.

WOW!!!

What a blast.

I ate all week and lost weight.

My theory about eating non processed food has been proven.

If you eat good food you will not gain weight so put down those chips and hot dogs.

This tiramisu was whipped up in ten minutes and was delicious.

This makes enough for four to six people.

4 eggs

4 tablespoons sugar

1/2 teaspoon vanilla extraxt

10 to 12 biscuit cookies or lady fingers

One cup of strong coffee

4 Tablespoons mascarpone

Cocoa powder

You can use sweetened or unsweetened but I use the unsweetened baking cocoa.

One to two tablespoons Amaretto liquor

Take out four to six pretty glasses or any other 3 ounce dish

Separate the egg yolk from the egg white

Whip the whites till they are firm and set aside.

In a separate bowl whip the egg yolks till they are light yellow

Add the sugar and whip till the sugar has completely dissolved and the yolks are like satin.

Add the vanilla

Whip in the mascarpone till everything is smooth

Fold in the whipped egg whites.

Mix the Amaretto and coffee together

Now it is just an assembly process.

Put some of the egg yolk mixture in the bottom of the glass

Dip the biscuit in the coffee mixture and place over the egg mixture

Sprinkle with the cocoa

Repeat the process till everything is used up ending with the egg mixture and then the cocoa.

Cover and place in the refrig for a couple of hours.

Thats it!

I like small dishes because it is a rich dessert but you can make a huge bowl and just serve it with a spoon.

This should be made the same day it is served.

Thank you Alessandros’ Mom.

 

 

 

 

Doughboys

6 Apr

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This is something right out of my childhood.

You know the way people always had white bread in their houses? Well in my grandma’s house they always had bread or pizza dough.

If my grandma wasn’t baking bread, she would be making something with the pizza dough.

I think I grew up thinking a calzone was a half a sandwich.

When we sleep over grandma’s house she always made us doughboys for breakfast.

Separate your one pound of dough into six  pieces.

Flatten and stretch it out till you have a 5 inch circle.

Heat 3 tablespoons of oil in a frying pan.

Add one piece of dough at a time.

Let it lightly brown on one side then flip it over and cook till that is light brown.

Never leave the stove because they burn in seconds. Drain on a paper towel.

Sprinkle with  either granulated sugar, powdered sugar, maple syrup or if you want tomato sauce.

Feel free to put an egg on top.

These are easier than toast.

 

Stick with Me Chocolates

28 Mar

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My daughter always finds the best chocolates.

This year she gave me the Stick with Me artisanal chocolates from New York.

OMG they are gorgeous.

Almost too good to eat but that won’t stop me.

These bon bons come in  all different flavors.

I got the following;

Raspberry Rose

Wild Strawberry

New York New York with peanuts

Mint Chocolate Cookie

Black Sesame & Passion Mango

House Praline

Toasted Coconut

Black and White

Liquid Salted Caramel

House Dark

Malted Milk Chocolate

Banana Foster

Macadamin Rice Puff

Cup of Joe

Dulce DeLeche

When my children visit we will take a sharp knife and split all of them and pick our favorite.

In the meantime I will stare at them and admire how beautiful they are.

Thanks Rachel

 

 

 

 

 

Chocolate, Cherry , Banana chip Cookies

14 Feb

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This is a Duncan Hines recipe.

I had to delete the walnuts because my grandchidren are allergic to them but when I make a secret batch for me the walnuts are going in.

Most of Duncan Hines mixes are dairy free so I use them all the time plus they are a no fail simple mix.

One box of Duncan Hines brownie mix

1/3 cup vegetable oil

1 egg

1 tbsp. cherry juice

1/2 cup chopped maraschino cherries plus another 1/2 cup of whole cherries for garnish

1 cup dried banana pieces cut into smaller pieces

1/2 cup chopped walnuts

Preheat the oven to 350 degrees

Spray two cookie sheets with non stick spray cooking spray.

Combine the brownie mix, egg, cherry juice and oil together.

Add the cherries, banana chips and walnuts.

The dough may seem dry but keep on mixing it and it moistens up.

Take one big heaping tablespoon of filling and roll into a ball. Flatten out a little and place a whole cherry in the middle.

Place them two inches apart on the cookie sheet.

Bake for about 12 minutes

Cool on a rack

You can add chocolate chips if you want.

This is such a little and big kid recipe.

I used to steal my Moms maraschino cherries all the time when I was little.

I still like Shirly Temples with extra cherries.

Chocolate Mint Egg Cream

7 Feb

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If you are from New York you know what an egg cream is.

It was made at every soda fountain.

One tall glass

3 tablespoons chocolate syrup

6 tablespoons cold milk

Fill the rest of the glass with peppermint flavored cold seltzer

Mix with a spoon

The seltzer and milk should make a foam on the top.

Try to drink it slowly but its so good its impossible.

If you use different flavored seltzer and syrup you can make different flavored drinks.

Chocolate and Toasted Marshmallow Cake

24 Jan

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This cake is a SAVER.

I have made it three times now and it gets better and better.

I wish I can give someone credit for it but I do not know the creator. The frosting is from William Sonoma. All I can say is THANK YOU.

I don’t even feel guilty eating it because it is so heavy I feel as if I had a workout just lifting it.

This is a special occasion cake because it takes forever to make and so worth it.

Chocolate Cake:

2 1/2 cups  plus one tablespoon all purpose flour

3 cups granulated sugar, yes I said three cups

1 cup plus one tablespoon premium cocoa powder

1 tablespoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

3 egg at room temperature

1 1/2 cups buttermilk

1 1/2 cups strong hot black coffee

3/4 cups vegetable oil

1 1/2 tablespoon pure vanilla extract, never use imitation

Malted Chocolate Frosting:

One pound of unsalted butter, yes I said one pound

4 cups powdered sifted sugar

3/4 cup Ovaltine Classic

1 tablespoon pure vanilla extract

pinch of salt

8 ounces quality dark chocolate, chopped, melted and cooled

1/2 cup whipping cream

Toasted Marshmallow Frosting:

16 large white marshmallows

1 cup sifted powdered sugar

1 cup unsalted butter at room temperature

1/2 teaspoon pure vanilla extract

1 jar [213g] marshmallow fluff

Preheat the oven to 350 degrees.

Put the oven rack in the center of the oven.

Get three 8 inch cake pans and cut parchment paper to fit the bottom.

Butter and flour each pan and make sure to shake out any extra flour.

Sift all the dry ingredients together.

Mix the eggs, buttermilk, coffee, oil and vanilla together in a separate bowl and mix well.

Add the wet mixture to the dry mix and beat on low with your splash guard down.

Scrape down the sides and beat on medium for two minutes.

Evenly divide the batter into the three pans.

The batter is very thin.

Bake for 20 minutes.

Rotate the pans and bake for another 8 to 12 minutes.

Test with your cake tester till clean.

Cool for twenty minutes and then invert until completely cool.

Set aside.

Chocolate Frosting:

Put the paddle attachment on your mixture.

Combine sugar and butter and beat at low speed for one minute till it is incorporated.

Add Ovaltine powder, vanilla and salt.

Mix well.

Add the melted chocolate and beat till smooth about two minutes.

Scrape down the sides of the bowl and whip another minute.

Add the whipping cream and beat on low then high for a minute.

This is tricky because you have to keep this cool but don’t refrigerate it or it will stiffen up. So I take a cold towel and wrap it around the bowl until I make the marshmallow frosting. The other frosting only takes about 5 minutes to make.

Marshmallow Frosting:

Put the marshmallows on a piece of parchment paper sprayed with non stick spray.

Place on the low rack in the oven and broil till a nice light brown crust forms.

Turn over and toast the other side.

This takes only 30 to 60 seconds

Put the paddle attachment on your mixture.

Mix the butter and sugar on low till smooth.

Add vanilla and beat for 3 minutes.

Add the marshmallow fluff and toasted marshmallows and mix at low speed till smooth.

Cut the three cakes horizontally into six layers.

Put a small dollop of frosting on a cake plate.

Place one layer of cake on the plate

Start with the marshmallow frosting and use 1/3 of it. Make a nice even layer but don’t go over the edge of the cake.

Layer with more cake.

Top with 1/6 of the chocolate buttercream. Spread evenly.

Top with another layer of cake

Press down on the cake gently to make sure the cake is stable and not tilted.

Alternate the two frostings and the cake till you get to the last layer.

This is a six layer cake so you want it to be stable.

Gently press down to stabilize the cake and make sure it is even.

Frost the top with 1/6 of the frosting.

Frost the sides of the cake

Put the remaining chocolate frosting in a pastry bag.

Start decorating….

Thats it!

You are now a proud mother.

Let this cake chill till the frosting sets before you cut it.

Garnish with chocolate curls, malted milk balls, marshmallows or whatever you want.

This is my children’s favorite cake.

So I will make it again for them with more love.