German Sweet Chocolate Cake
10 ounces german sweet chocolate
1 1/4 cups boiling water
2 1/2 teaspoons vanilla
20 ounces shortening -- hydrogenated
40 ounces granulated sugar
10 6 oz egg yolks
25 ounces cake flour
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 1/2 cups buttermilk
10 11 oz egg whites
2 quarts Coconut Pecan Icing
Melt chocolate in water. Cool. Add vanilla. Set aside.
Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
Add egg yolks one at a time. Beat well after each addition. Add chocolate mixture and blend.
Combine flour, salt, and soda.
Add dry ingredients alternately with buttermilk to creamed mixture. Mix on low speed until smooth. Scrape sides of bowl.
Beat egg whites until stiff peaks form. Fold into batter on low speed. Do not overmix. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 7 oz per pan.
Bake at 350°F for 40-45 minutes.
When cool, ice with Coconut Pecan Icing.
Cut 5x6.
Yield:
"2 pans 12x18x2 inches"
NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For four 2-layer cakes, scale into eight 9-inch layer cake pans, 1 lb 1 oz per pan. Cut 16 slices per cake for 64 portions.
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Gingerbread
14 ounces shortening -- hydrogenated
14 ounces granulated sugar
3 1/2 cups molasses
36 ounces cake flour
2 tablespoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
3 3/4 cups hot water
12 ounces eggs (about 7 total) -- beaten
Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
Add molasses and mix on low speed until blended.
Combine dry ingredients.
Add dry ingredients alternately with water to creamed mixture.
Add eggs and mix on low speed 2 minutes. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 3 oz per pan.
Bake at 350°F for 40 minutes.
Sprinkle with powdered sugar and serve warm or serve with Lemon Sauce
Cut 5x6.
Yield:
"2 pans 12x18x2 inches"
NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
VARIATIONS:
Almond Meringue Gingerbread. Cover baked Gingerbread with Meringue for pies . Sprinkle with slivered or chopped almonds and brown in 375°F oven.
Ginger Muffins. Measure into greased muffin pans with No. 20 dipper. Yield: 7 dozen.
Praline Gingerbread. Combine 1 lb melted butter or margarine, 2 lb brown sugar, 2 lb chopped pecans, and 1 1/2-2 cups cream. Spread 2 lb 12 oz mixture over each pan. Brown under broiler, or return to oven and heat until topping is slightly browned.
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Gingersnaps
1 pound shortening
20 ounces brown sugar
5 ounces eggs (about 3 total)
2/3 cup molasses
22 ounces flour
1 2/3 tablespoons baking soda
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cloves
3/4 teaspoon salt
8 ounces granulated sugar
Cream shortening and brown sugar until light and fluffy.
Add eggs and molasses. Mix well.
Combine dry ingredients. Add gradually to creamed mixture. Blend well.
Portion with No. 60 dipper. Roll dough in sugar and place 4x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake at 375°F for 10-12 minutes.
Yield:
"8 dozen"
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Graham Cracker Crust
2 pounds graham cracker crumbs
15 ounces granulated sugar
15 ounces margarine -- melted
Mix all ingredients. Pat 9 oz crumb mixture evenly into each pie pan. For 8-inch crusts, see Notes.
Bake at 375°F for about 5 minutes.
Yield:
"7 7/8 inch pies"
NOTES : For eight 8-inch shells, use 1 lb 5 oz crumbs, 10 oz sugar, and 10 oz melted margarine. Portion 5 oz per shell.
Vanilla wafer crumbs or chocolate cookie crumbs may be substituted for graham cracker crumbs.
Crusts may be refrigerated several hours instead of baking.
VARIATION:
Chocolate Crumb Crust. Add 6 oz cocoa to graham cracker crumbs and sugar. Mix, then add melted margarine.
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Hard Sauce
8 ounces butter
2 tablespoons boiling water
19 ounces powdered sugar
1/2 teaspoon lemon juice
Cream butter on medium speed until soft and fluffy.
Add water and continue to cream until very light.
Add sugar gradually. Continue creaming. Add lemon juice. Place in refrigerator to harden.
Yield:
"3 1/3 cups"
NOTES : Serve with Christmas Pudding , Baked Apples or Peach Cobbler
VARIATIONS:
Cherry Hard Sauce. Add 1/2 cup chopped maraschino cherries.
Strawberry Hard Sauce. Omit lemon juice and water. Add 3/4 cup fresh or frozen strawberries, chopped.
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Hot Fudge Sauce
8 ounces margarine -- soft
24 ounces powdered sugar
13 ounces evaporated milk
8 ounces unsweetened chocolate -- chipped or melted
Combine margarine, sugar, and milk over hot water. Stir and cook slowly for 30 minutes.
Add chocolate and stir until blended.
Yield:
"1 1/2 quarts"
NOTES : Serve hot over ice cream.
This sauce may be stored in the refrigerator. Heat over hot water before serving. If too thick or grainy, add evaporated milk before heating.
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Ice Cream Icing
24 ounces granulated sugar
1 cup hot water
10 ounces pasteurized egg whites (about 9 whole)
3 ounces powdered sugar -- sifted
8 ounces powdered sugar -- sifted
1 tablespoon vanilla
Combine sugar and water. Boil without stirring to soft ball stage (238°F).
Beat egg whites until frothy, using wire whip attachment.
Add 3 oz powdered sugar to egg whites and beat on high speed to consistency of meringue.
Add hot syrup slowly and continue beating until mixture is thick and creamy.
Add 8 oz powdered sugar and vanilla. Beat until smooth. Add more sugar if necessary to make icing hold its shape when spread.
Yield:
"2 1/2 quarts"
NOTES : This icing may be kept 2-3 days in a covered container in the refrigerator.
VARIATIONS:
Bittersweet Icing. Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz butter or margarine. When slightly cool, pour over white icing to form a design.
Candied Fruit Icing. Add 8 oz chopped candied fruit.
Chocolate Icing. Add 8 oz melted chocolate.
Coconut Icing. Frost cake. Sprinkle with 4 oz dry shredded coconut.
Maple Nut Icing. Delete vanilla. Flavor with 1 1/2 tsp maple flavoring. Add 6 oz chopped nuts.
Maraschino Cherry Icing. Delete vanilla. Add 1/2 tsp almond extract and 8 oz chopped maraschino cherries.
Peppermint Icing. Add 8 oz finely crushed peppermint candy.
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Ice Cream Pie
1 recipe Graham Cracker Crust
2 gallons vanilla ice cream
42 ounces egg whites (about 24 total) -- (see notes)
3/4 teaspoon salt
24 ounces granulated sugar
1 1/2 teaspoons vanilla
1 1/2 quarts Chocolate Sauce
Prepare seven 9-inch crusts. For 8-inch pies, see Notes.
Soften ice cream. Dip into prepared crusts, using 4 1/2 cups per pie. Freeze several hours.
Add salt to egg whites. Beat until frothy, using whip attachment. Add sugar gradually, beating at high speed until sugar has dissolved. Add vanilla. Cover pies with meringue, 9 oz per pie. Brown quickly (2-3 minutes) in oven at 500°F. Return to freezer if not served immediately.
Serve with chocolate sauce or fresh strawberries.
Yield:
"7 7/8 inch pies"
NOTES : Use of pasteurized frozen egg whites is recommended.
For eight 8-inch pies, portion 1 qt ice cream per pie. Cover with 8 oz meringue.
Pastry crust, baked, may be used in place of graham cracker crust.
Other flavors of ice cream may be used.
VARIATION:
Raspberry Alaska Pie. Thicken three 40-oz packages frozen red raspberries with 2 oz cornstarch. Make thin layers of thickened berries and ice cream in graham cracker crusts, using about half of the berries. Proceed as for Ice Cream Pie. Spoon remaining berries over individual servings of pie.
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Jelly Roll
3 pounds eggs (about 27 total)
3 pounds granulated sugar
1 tablespoon vanilla
24 ounces cake flour
2 tablespoons cream of tartar
2 tablespoons baking powder
2 teaspoons salt
1 quart Custard Filling (or Jelly Filling)
1 pound powdered sugar
Beat eggs on high speed for 1-2 minutes, using flat beater.
Add sugar and vanilla to eggs. Beat 10-15 minutes.
Mix dry ingredients. Fold on low speed into egg-sugar mixture.
Scale batter, 1 lb 14 oz per pan, into four greased 12x18x2-inch baking pans lined with baking liners. Bake at 375°F for 12 minutes.
When baked, turn onto a cloth or heavy paper covered with powdered sugar (Figure 5.3). Quickly remove baking liners and trim edges if hard. Immediately roll cakes tightly.
When cooled but not cold, unroll, spread with jelly or Custard Filling, 1 cup per roll. Roll firmly and wrap with waxed paper.
Sprinkle top of each roll with 4 oz powdered sugar. Slice each roll into 12 portions.
Yield:
"4 pans"
NOTES : May be baked in two 18x25x1-inch pans, scaled 3 lb 12 oz per pan.
VARIATION:
Apricot Roll. Cover cakes with Apricot Filling and roll. Cover outside with sweetened whipped cream or whipped topping and toasted coconut.
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Jumbo Chunk Chocolate Cookies
24 ounces brown sugar
1 pound granulated sugar
2 pounds shortening
1 pound eggs (about 9 total) -- beaten
1 1/2 tablespoons vanilla
40 ounces all-purpose flour
4 teaspoons baking soda
4 teaspoons salt
76 ounces semisweet chocolate chunks
1 pound nuts -- chopped
Cream sugars and shortening on medium speed for 5 minutes using flat beater.
Add eggs and vanilla to creamed mixture.
Combine dry ingredients and add to creamed mixture. Mix thoroughly.
Add chocolate and nuts.
Portion with No. 20 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Flatten slightly.
Bake at 350°F for 10-12 minutes.
Yield:
"5 dozen"
NOTES : These cookies are best when served the same day they are baked.
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Lemon Cake Pudding
22 ounces egg yolks (about 35 total)
5 cups lemon juice
3 ounces margarine -- softened
6 pounds granulated sugar
19 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
3 quarts milk
2 pounds egg whites (about 27 total)
Beat egg yolks, lemon juice, and margarine together until lemon colored.
Combine sugar, flour, and salt.
Add dry ingredients and milk alternately to egg mixture on low speed, ending with dry ingredients.
Beat egg whites on high speed, until stiff, using wire whip attachment. Blend into egg mixture on low speed.
Pour pudding into two 12x20x2-inch counter pans, 9 lb 8 oz per pan. Set filled pans in two other counter pans that have been filled half full with boiling water. Bake at 350°F for 1 hour. Cut 5x6.
Yield:
"2 pans 12x20x2 inches"
NOTES : Potentially hazardous food. Store at internal temperature below 41°F.
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Lemon Chiffon Pie
4 pounds Pastry for One-Crust Pies
1 1/2 ounces unflavored gelatin
1 3/4 cups cold water
13 ounces egg yolks (about 21 total) -- beaten
24 ounces granulated sugar
2 teaspoons salt
2 1/2 cups lemon juice
2 tablespoons lemon peel -- grated
24 ounces egg whites (about 21 total) -- (see notes)
18 ounces granulated sugar
1 quart whipping cream
1/2 cup granulated sugar
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork (Figure 5.4). Bake at 425°F for 10 minutes or until light brown.
Sprinkle gelatin over water. Let stand 10 minutes.
Add 1 lb 8 oz sugar, salt, and lemon juice to egg yolks. Cook in steam-jacketed kettle or over hot water until consistency of custard. Remove from heat. Add softened gelatin. Stir until dissolved.
Add lemon peel. Chill until mixture begins to congeal.
Beat egg whites until frothy. Gradually add 1 lb 2 oz sugar and beat until meringue will form soft peaks. Fold into lemon mixture. Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.
Just before serving, whip cream and 1/2 cup sugar. Spread 1 cup cream over each pie.
Yield:
"7 7/8 inch pies"
NOTES : Potentially hazardous food. Store at temperature below 41°F.
Use of pasteurized frozen egg yolks and whites is recommended.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. For the filling, use 12 oz (3 cups) per pie.
Graham Cracker Crust may be used in place of pastry.
VARIATIONS:
Frozen Lemon Pie. Increase sugar in custard to 2 lb. Delete sugar from meringue. Beat egg whites and fold into 2 qt cream, whipped. Fold into chilled lemon mixture. Pour into Graham Cracker Crust . Freeze. Serve frozen.
Lemon Refrigerator Dessert. Crush 3 lb 8 oz vanilla wafers. Spread half of crumbs in bottom of 12x20x2-inch pan. Pour chiffon pie mixture over crumbs and cover with remaining crumbs.
Orange Chiffon Pie. Substitute 2 cups orange juice for 2 cups lemon juice. Substitute grated orange peel for lemon peel.
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Lemon Filling
1 pound granulated sugar
3 cups water
2 1/2 ounces cornstarch
3/4 cup cold water
3 ounces egg yolks (about 4 total) -- beaten
3/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons fresh lemon peel -- grated
1 ounce margarine (2 tbsp)
Heat sugar and water to boiling point.
Blend cornstarch and cold water. Gradually add to boiling sugar and water while stirring with a wire whip. Cook until thickened and clear, stirring constantly.
Stir a small amount of hot mixture into egg yolks, then blend egg yolks into hot mixture with wire whip. Cook 5-8 minutes while stirring.
Add remaining ingredients. Stir to blend. Cool quickly (within 4 hours) to below 41°F.
Yield:
"1 3/4 quarts"
NOTES : Potentially hazardous food. Food Safety Standard: Store at an internal temperature below 41°F.
VARIATIONS:
Lime Filling. Substitute fresh lime for the lemon. Add a few drops of green food coloring.
Orange Filling. Substitute orange juice for the water and fresh orange peel for the lemon peel. Reduce lemon juice to 3 Tbsp.
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Lemon Pie
4 pounds Pastry for One-Crust Pies
2 1/4 quarts water
2 teaspoons salt
3 lemon rinds -- grated
56 ounces granulated sugar
12 ounces cornstarch
3 cups cold water
1 1/2 cups egg yolks (about 16 total) -- beaten
3 ounces margarine
1 1/2 cups lemon juice
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
Heat water, salt, and lemon peel to boiling point.
Mix sugar and cornstarch. Add cold water and stir until mixed. Add slowly to boiling water, stirring constantly with wire whip. Cook until thickened and clear. Remove from heat.
Add, while stirring, a small amount of hot mixture to egg yolks. Add to remaining hot mixture, stirring constantly. Return to heat and cook about 5 minutes. Remove from heat.
Add margarine and lemon juice. Blend. Scale into baked pie shells, 1 lb 10 oz (3 1/2 cups) per pie.
Prepare Meringue . Cover each pie with 5 oz meringue.
Bake at 375°F for 10-12 minutes, or until meringue is golden brown. Cook quickly (within 4 hours) to temperature below 41°F.
Refrigerate until served.
Yield:
"7 7/8 inch pies"
NOTES : Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 3 cups filling per pie.
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Lemon Sauce
2 pounds granulated sugar
3 ounces cornstarch
1/2 teaspoon salt
2 quarts boiling water
2/3 cup lemon juice
1 ounce margarine (2 tbsp)
Mix dry ingredients.
Add boiling water. Cook until clear.
Add lemon juice and margarine.
Yield:
"3 quarts"
NOTES : Serve hot with Christmas Pudding , Bread Pudding , or Rice Custard
VARIATIONS:
Nutmeg Sauce. Omit lemon juice. Add 1 tsp nutmeg. Increase margarine to 4 oz.
Orange Sauce. Substitute orange juice for lemon juice. Add 1 tsp freshly grated orange peel.
Vanilla Sauce. Omit lemon juice and reduce sugar to 1 lb 4 oz. Add 2 Tbsp vanilla.
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Marmalade Nut Filling
2 ounces margarine
1 pound walnuts pieces
6 ounces brown sugar
1 teaspoon ground cinnamon
1 pound orange marmalade
Melt margarine. Add nuts. Cook and stir until nuts are toasted.
Add sugar and cinnamon. Cook until heated through.
Add marmalade. Mix well.
Yield:
"1 quart"
NOTES : Use for filling in fruit ring or sweet rolls.
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Marshmallow Krispie Squares
1 pound margarine
4 pounds marshmallows
1 tablespoon vanilla
40 ounces crisp rice cereal
Melt margarine. Add marshmallows and vanilla. Stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.
Stir Crisp Rice Cereal into marshmallow mixture until well-coated.
Using buttered spatula, press mixture evenly into two lightly greased 12x18x1-inch baking pans, 3 lb per pan.
Cut while warm 5x6.
Yield:
"2 pans 12x18x1 inch"
NOTES : May be made in one 18x26x1-inch baking sheet. Cut 5x6.
VARIATIONS:
Chocolate Marshmallow Squares. Cover squares with a thin, rich chocolate icing.
Peanut Butter Squares. Add 1 lb 2 oz peanut butter to marshmallow mixture. Proceed as above. Frost with Chocolate Glaze (p. 195).
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Meringue for Pies
1 pound pasteurized egg whites (2 cups) -- at room temperature
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 pound granulated sugar
Add salt and cream of tartar to egg whites. Whip past frothy stage, on high speed, approximately 1 1/2 minutes, using wire whip attachment.
Add sugar gradually while beating. Beat until sugar has dissolved. The meringue should be stiff enough to hold peaks but not dry.
Spread meringue on filled pies while filling is hot, 5-6 oz per pie. The meringue should touch all edges of the crust. Brown in oven at 375°F for 10-12 minutes or until golden brown.
Yield:
"7 7/8 inch pies"
NOTES : For 8-inch pies, use 4 oz per pie.
For proper volume, egg whites must have no yolk mixed in them, and the beater and bowl must be free of any trace of fat. Even a small trace of fat will prevent the whites from foaming properly.
Egg whites should be at room temperature before beating. The meringue will be higher and lighter.
For food safety reasons, pasteurized egg whites are recommended.
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