Thursday, February 21, 2013

Rum Cake

Cooking spray

1 1/2 cups plus 2 teaspoons all-purpose flour
1/4 cup sugar
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup lmilk
1/3 cup vegetable oil
1/3 cup Grand Marnier or Rum

3 large egg whites -- (4-ounce)

1 cup sugar
1/4 cup stick margarine or butter
1/2 cup Grand Marnier or  Rum
1/4 cup water

1. Preheat oven 350.

2. Coat a 6-cup Bundt pan with cooking spray; dust with 2 teaspoons flour.
Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
Combine flour, 1 1/4 cups sugar, cocoa, and next 6 ingredients (cocoa through egg substitute) in a large bowl; beat at low speed of a mixer until moist. Beat 3 minutes on medium speed. Pour batter into pan.

3. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Insert a fork into the cake, making several holes. Combine 1 cup sugar and remaining ingredients in a saucepan, and boil 1 minute. Pour glaze over cake while still in pan. Cool completely; remove from pan.

Sunday, February 10, 2013

Grandma's Pizza

Serves 4

Ingredients Dough (can be doubled to make 2 pizza’s enough for 4-6 people)

2.5 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt


1 28 oz can tomatoes
2 garlic cloves
1 teaspoon salt

Saturday, February 2, 2013

Ultimate Seven Layer Dip

Why this recipe works: With bold Southwestern flavors and an appealing ingredient list, seven-layer dip recipes sound like a hit. But most versions of this party classic assume that guests won’t notice the messy layers and tired flavors. Canned black beans stood in for refried beans in our Ultimate Seven-Layer Dip recipe, while garlic, chili powder, and lime juice added flavor. We found that sour cream on its own quickly watered down our Ultimate Seven-Layer Dip recipe, but combining it with cheese gave its layer more structure.
This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. If you don't have time to make fresh guacamole as called for, simply mash 3 avocados with 3 tablespoons lime juice and 1/2 teaspoon salt.

Serves 8 to 10


4 large tomatoes, cored, seeded, and chopped fine
2 jalapeƱo chiles, seeded and minced
3 tablespoons minced fresh cilantro
6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
2 tablespoons fresh lime juice plus 2 teaspoons, from 2 limes
1/4 teaspoon salt
1 can black beans (16-ounces), drained but not rinsed
2 cloves minced garlic
3/4 teaspoon chili powder
1 1/2 cups sour cream
4 cups shredded pepper Jack cheese
3 cups Chunky Guacamole (see releated recipe)
Tortilla chips for serving


1. Combine tomatoes, jalapeƱos, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl. Stir in 1/8 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid.

2. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in food processor until it resembles chunky paste. Transfer to bowl and wipe out food processor. Pulse sour cream and 2 1/2 cups cheese until smooth. Transfer to separate bowl.

3. Spread bean mixture evenly over bottom of 8-inch square glass baking dish or 1-quart glass bowl. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with sliced scallions and serve with tortilla chips. (Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving.)

America's Test Kitchen
From Cook's Country June/July 2007

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