Burning Love Chocolate
Cream Cake
3 squares
unsweetened chocolate
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
or margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup
sour cream
1 cup boiling water
Whipped Cocoa Cream
Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour 2 (9 x1 1/2-inch) pans.
Tap out excess flour.
Sift flour,
baking soda, and salt onto wax paper. Preheat oven to 350 degrees. Beat butter, sugar, and eggs in a large bowl
with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients,
alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.)
Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in
pans 10 minutes, then turn onto wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers.
Fill and frost with Whipped Cocoa Cream. Refrigerate.
Whipped
Cocoa Cream:
2/3 cup confectioners'
sugar
1 teaspoon vanilla
1 pint heavy cream
1/2 cup unsweetened cocoa powder
Whip ingredients in a medium bowl until stiff.
Submitted by: Elvis Fans Cookbook II
From: Best of the Best from Tennessee, Original Edition
_____________________________________________________________________________
Champagne Crawfish Served
in Puff Pastry
2 pounds crawfish tail meat
1/2 cup butter
Tony Chachere's Original
Seasoning to taste
1/2 cup finely chopped green onions
1 cup champagne
1 cup heavy cream
Prepared puff
pastry shells
Parsley, paprika, and fresh lemon wedges for garnish
Sauté crawfish in butter and sprinkle with Tony's seasoning. Add green onions, and sauté
until tender. Add champagne, and reduce liquid. Add heavy whipping cream, and reduce liquid. Pour
hot crawfish mixture over prepared puff pastry. Garnish with parsley, paprika, and fresh lemon wedges.
_____________________________________________________________________________
Sweet Potato Love Buns
1/2 cup scalded
milk
1 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup mashed sweet potatoes
3 packages yeast softened
in 1/2 cup
warm water
2 eggs, beaten
1 tablespoon grated orange rind
1
teaspoon orange juice
1 teaspoon lemon juice
1/4 teaspoon nutmeg
5-6 cups flour
Scald milk; combine sugar, butter, and salt. Into sugar mix add lukewarm milk,
potatoes, yeast, eggs, rind, juices and nutmeg. Stir in 2 1/2 cups flour; beat until smooth. Add more flour to
make a soft dough. Knead. Let rise to double; punch down; let rest 10 minutes. Shape into buns about 2 inches
in diameter. Place 1 inch apart on greased baking pan. Let rise to double. Bake at 350 degrees for 15-20
minutes. Freezes well. Yields 4-5 dozen buns.
Submitted by: A Taste of History
From: Best of the Best from North Carolina, Original Edition
_____________________________________________________________________________
The Salad They Love
1
large bunch romaine lettuce
1 small pie-shaped wedge Brie cheese
1 pint fresh strawberries, sliced
2/3 cup
sliced almonds
2 tablespoons butter
1 tablespoon sugar
Prepare lettuce as normal and place in salad bowl. Chop Brie, including outside layer, and place around edge of salad.
Place sliced strawberries in center of lettuce. Sauté almond slices in butter and sugar until browned (do not
overcook); sprinkle over salad.
Dressing:
3/4 cup sugar
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup vinegar
11/2 tablespoons grated onion
1 cup oil
11/2 tablespoons poppy seeds
Mix well and toss with salad.
Submitted by: First Sunday Cookbook
From: Best of the Best from Tennessee, New Edition
_____________________________________________________________________________
Perfect Prime Rib
12-15
large cloves garlic
1 sweet onion
1/2 stick butter
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons
white pepper
1 teaspoon cayenne pepper
1 tablespoon coarsely ground oregano
1 teaspoon coarsely ground thyme
1 prime rib roast (with rib bones)
Preheat
oven to 300 degrees. Finely chop garlic and onion. In a large skillet sauté the garlic and onion in butter.
Set aside. In a medium bowl, combine all seasonings. Using a large carving knife, remove fat cap from roast, leaving
it attached slightly at one end. Pour some of the onion and garlic mixture here, and also coat the rest of the roast
with it. Then liberally coat the entire roast with seasonings, pressing into the meat with your fingers and palms.
Replace the fat cap. Depending on the roast, you may want to tie it back together with string. Brown roast in
a very hot skillet 1 - 2 minutes per side. Place in open roasting pan and cook 35 minutes per pound for medium rare,
more or less to taste.
Hint: The roast
will continue to cook a bit after you remove it from the oven, so be careful of cooking time.
Submitted by: Pleasures from the Good Earth
From: Best of the Best from Utah
_____________________________________________________________________________
