Decadent molten chocolate cake

I grew up knowing this cake as Flourless Chocolate Cake, so was amused as an adult to learn that it actually does have flour in it! It’s a rich, thick cake that’s almost like a brownie, delicious served with custard sauce, raspberries, whipped cream, or just plain.
A glass of bubbly is always nice on the side too!
Decadent chocolate cake

Ingredients

6 oz good quality baking chocolate (dark, not milk)
2/3 cup sugar
2/3 cup butter
3 eggs
1/2 cup all purpose flour

Preparation Instructions

Preheat oven to 320. Grease and flour an 8 or 9″ pan.
Melt the chocolate over a double boiler. Add butter and stir until melted. Beat egg yolks with sugar until soft ribbon forms. Add to chocolate mix and stir. Add flour and mix.
Beat egg whites until smooth. Gently fold egg whites into chocolate mixture.
Bake 40 minutes, or until just set.

Madeleines

These buttery treats are half way between a cake and a cookie. They were made famous by the french writer Proust, who is whisked away to his childhood by the their heavenly taste. In the “madeleine incident”, as it’s known to the literati, they are remembered as being dunked in linden tea, although I think coffee would work just as well! If you can’t get your hands on a madeleine pan, the bottom of a muffin tin makes tiny little cakes that are just as good!
madeleines

Ingredients

2 eggs
10 tbsp melted butter
2/3 cup sugar
1 cup flour
grated zest from half a lemon
pinch of salt

Preparation

Preheat the oven to 375.
Whisk the egg in a bowl. Slowly add the melted butter and whisk until blended. Add the sugar and mix for about a minute.
Add the vanilla and lemon zest. Mix.
Add the flour and pinch of salt and mix until smooth.
Bake 12-15 minutes, depending on which pan you are using.

Thank you to my friend Nancy Wigston for sharing her recipe!

Strawberry shortcake

from Jennifer L.’s book, North Branch , MN

Ingredients

6 c. fresh strawberries, sliced
1/4 c. sugar
2 c. flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

Preparation instructions

Stir together stawberries and 1/4 c. sugar; set aside. For shortcake, thoroughly stir together flour, 2 tbsp sugar, baking powder, and salt. Cut in the 1/2 c. butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8×1 1/2 -inch round baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool in pan 10 minutes, then remove from pan. Split into 2 layers; lift top off carefully. If desired, spread bottom layer with the softened butter or margarine. Whip cream with 2 tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.

Blueberry Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Mash 2 c. whole blueberries; stir in 1/4 c. sugar. Stir in 2 c. whole blueberries; set aside. Spoon berry mixture and whipped cream between layers and on top.

Peach Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Stir together 4 c. peeled sliced peaches and 1/3 c. sugar; set aside. Spoon peach mixture and whipped cream between layers and over top.

Submitted by: Jennifer L

Lady baltimore cake

from Jennifer L.’s book, North Branch , MN

Ingredients

CAKE:
3 c. Swans Down Cake Flour
3 tsp baking powder
1/2 c. butter or shortening
1/2 c. milk
1/4 tsp almond extract
1/2 c. water
1/4 tsp salt
1 1/2 c. sugar
1 tsp vanilla
3 eggs whites, stiffly beaten

Preparation instructions

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth. Add flavoring; fold in egg whites. Bake in two greased 9-inch layer pans in 375° oven for 20 minutes. (double recipe makes three 10 inch layers)

Spread lady Baltimore filling between layers and frosting on top:
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only ntil sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10-15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake.

Submitted by: Jennifer L

Dark fruitcake

from Jennifer L.’s book, North Branch , MN

Ingredients

3 c. flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
16 oz (2 1/2 c.) diced, mixed candied fruits and peels
1 (15 oz pkg) (3 c.) raisins
1 (8 oz pkg) (1 1/3 c.) pitted whole dates, snipped

Preparation instructions

Grease three 8x4x2 loaf pans or two 10x 3 1/2 x 2 1/2 inch loaf pans. Line bottom and sides of pans with brown paper. (Brown paper prevents over browning); grease paper. Stir together flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Add fruits and peels, raisins, dates, cherries, almonds, pecans and pineapple; mix till well coated. Beat eggs till foamy. Add brown sugar, orange juice, butter or margarine, and molasses; beat till combined. Stir into fruit mixture. Turn batter into pans, filling each about 3/4 full.
Bake in oven 300° for 2 hours or till cakes test done. (cover all pans loosely with foil after 1 hour of baking to prevent over baking)
Place cakes in pans on wire racks; cool thoroughly. Remove from pans.
Wrap in wine. brandy, or fruit juice-moistened cheese cloth. Over wrap with foil. Store in refrigerator. (Store 3 to 4 weeks for a blended and mellow flavor) Re-moisten cheese cloth as needed after 1 week.

Submitted by: Jennifer L

Ostkaka-cheese cake

from Jennifer L.’s book, North Branch , MN

Ingredients

25 to 30 graham crackers, rolled fine
1/2 c. butter or margarine, softened
2 tbsp powdered sugar
1 (3oz) pkg lemon gelatin
1 c. hot water
1 (8oz) pkg cream cheese, softened
1 c. sugar
1 tsp vanilla
1 pt whipping cream

Preparation instructions

Blend well cracker crumbs, butter and powdered surgar with fork or pastry blender. Press crumbs firmly on bottom and sides of two 9-inch pie pans, reserving small amount to sprinkle on top. Dissolve gelatin in hot water. Cool. Cream cheese, sugar and vanilla. Stir into gelatin; mix until smooth (low speed on mixer). Whip cream and fold into cheese mixture. Pour into prepared crusts. Sprinkle with remaining crumbs. Chill before serving. May be served plain or with berries.

Submitted by: Jennifer L

Fruit pizza

from karen a.’s book, Underwood, MN

Ingredients

2 cups bisquick
1/3 cup sugar
1/3 cup butter
1 egg
1 (3oz ) pkg cream cheese
1/3cup sugar
1tsp vanilla
3/4 cup whipping cream or cool whip
assorted fresh fruit
1/2 cup apple jelly melted

Preparation instructions

Mix bisquick and sugar, cut in butter until crumbly
Mix in egg until soft dough forms. Pat dough into greased and floured 12 inch pizza pan; pinch edges. Bake until edges just begin to turn brown, 10-12 minutes. Cool crust. Beat cream cheese 1/3 cup sugar and vanilla in a small bowl until smooth. Add whipped cream and spread over crust to within 1/4 inch of rim. Arrange fruit; brush with jelly refrigerate for 2 hours

Submitted by: karen a

Mississippi mudcake

from Diane B.’s book, Corvallis, OR

Ingredients

4 eggs
2 c. sugar
2 sticks butter
1/3 c. cocoa
1/2 t. salt
1 t. vanilla
1 1/2 c. nuts
1 1/2 c. flour
1 t. bkg powder.

Icing

1/3 c. cocoa
1 stick butter
1 box powdered sugar
6 T milk
Cream butter, add cocoa and sugar alternately with milk until reach desired consistency.

Preparation instructions

Melt butter with cocoa. Beat the eggs and add the sugar, salt, vanilla. Beat till fluffy. Add cocoa and butter. Then add flour and bkg powder and nuts.
Grease and flour 9 x 13″ pan. Bake 350 for 30 minutes. Remove and add bag of mini marshmallows. Put back in oven until melted and puffy. Cool and then ice.

Submitted by: Diane B

Coffee cake

from Diane B.’s book, Corvallis, OR

Ingredients

1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla

Preparation instructions

Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.

Streusel Filling

1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts

Bake coffee cake 20-30 minutes 350 degree oven.

Submitted by: Diane B

Apple cake

from Mandy D.’s book, Colton, SD

Ingredients

1/2 c. butter or margarine
2 c. sugar
2 eggs
2 c. flour
1 1/2 tsp. baking soda
Dash of cinnamon
Dash of salt
4 c. raw apples, diced
1/2 c. walnuts

TOPPING:
1 scant c. brown sugar (do not pack down)
1/4 c. soft butter
2 T. flour

Preparation instructions

Mix together and put into a greased 9 X 13-inch pan. Combine topping ingredients and put on top of batter. Bake in 350 degree oven for 30-40 minutes. Serve with whipped cream or ice cream.

Submitted by: Joyce K

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