Chocolate Coffee Rolls

CHOCOLATE COFFEE ROLLS 

Chocolate Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

3¾ cups sifted flour

¼ cup cocoa

Cinnamon Filling ¼ cup brown sugar ⅓ cup chopped nuts ⅓ cup raisins ½ teaspoon cinnamon  ¼ teaspoon nutmeg Melted Butter

Optional:  Glace ¼ cup icing sugar 1 tablespoon milk ¼ teaspoon almond extract  Optional:  Glace ¼ cup icing sugar 1 tablespoon orange juice ¼ teaspoon orange rind

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2.                  Pour milk, sugar, salt and shortening in a bowl.

3.                  Add egg.

4.                  Add yeast mixture to milk mixture.

5.                  Beat in flour and cocoa.

6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.

7.                  Turn onto a lightly floured board and knead until the dough is of even texture.

8.                  Cover dough and let rise until double in size.

9.                  Punch down the risen dough and turn onto a lightly floured board.

10.              Roll out into a rectangle approximately 10 inches by 20 inches.

11.              Spread dough with margarine. 

12.              Sprinkle with cinnamon and sugar mixture.

13.              Cover and let rise.

14.              Bake in a 375° oven for 25 minutes.

15.              Optional Glace.

Chocolate Coffee Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

https://drive.google.com/file/d/0B5WnHuJ90rZZSURaN2VjajYzbDg/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZcTMzRnkycUhXeU0/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Chocolate Marble Snack Cake

CHOCOLATE MARBLE SNACK CAKE

 

Chocolate Marble Snack Cake

Ingredients

⅔ cup Crisco shortening

1½ cups sugar

⅔ cup milk

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

2 tablespoons cocoa

2 tablespoon water

Icing: 

¾ cup confectioner sugar

2 tablespoons cocoa  

¼ teaspoon almond extract

1 – 2 tablespoons water

Sprinkles – (Grated White Chocolate)

Method

1.                  Prepare 11x7x2 baking pan by greasing and flouring.

2.                  Cream shortening and sugar until light and fluffy.

3.                  Add milk and extracts; blend.

4.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.

5.                  Add eggs one at a time and beat well after each addition.

6.                  Beat entire mixture well.

7.                  Take about a quarter of the mixture and add the chocolate cocoa and water that has been already mixed to the mixture and fold in accordingly.

8.                  Pour into a greased and floured baking pan and marble as desire.

9.                  Bake at 300° oven for 25 to 30 minutes.

10.              Frost or Ice as desired.

11.              Serve accordingly.

Chocolate Marble Snack Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Pound Cake – Please click for recipe

https://drive.google.com/file/d/0B5WnHuJ90rZZYXZrZjlxOWF0Nlk/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZVFZCYTJPRW5uUnc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Chocolate Snack Cake

 CHOCOLATE SNACK CAKE

Chocolate Snack Cake

Ingredients

⅔ cup Crisco shortening

1½ cups sugar

⅔ cup milk

1 teaspoon vanilla extract

1 ¾ cups flour

¼ cup cocoa

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

Icing: 

¾ cup confectioner sugar

¼ cup cocoa  

¼ teaspoon almond extract

1 – 2 tablespoons water

Sprinkles

Method

1.                  Prepare 11x7x2 baking pan by greasing and flouring.

2.                  Cream shortening and sugar until light and fluffy.

3.                  Add milk and extracts; blend.

4.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.

5.                  Add eggs one at a time and beat well after each addition.

6.                  Beat entire mixture well before pouring into greased and floured baking pan.

7.                  Bake at 300° oven for 25 to 30 minutes.

8.                  Frost or Ice as desired.

9.                  Serve accordingly.

Chocolate Snack Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Pound Cake – Please click for recipe

https://drive.google.com/file/d/0B5WnHuJ90rZZVFZCYTJPRW5uUnc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Chocolate Cream Shells

CHOCOLATE CREAM SHELLS

Chocolate Cream Shells Ingredients 5 oz flour (⅔ cups flour) 1 dessertspoon cocoa 3 oz butter (⅓ cup butter) 3 oz castor sugar (⅓ cup sugar) 1 small egg Butter Icing 2 oz butter 3-4 oz icing sugar Flavoring Cream the butter until very soft and white - Work in the sugar and flavoring  Method 1.               Sieve the flour and cocoa together. 2.               Cream the butter and sugar until light and fluffy. 3.               Beat in the egg. 4.               Fold in the sieved flour mixture. 5.               Spoon the mixture into a piping bag fitted with a large star pipe. 6.               Pipe the mixture on to greased baking sheets and bake in the centre of a moderate oven, 350° F; 180°C, Gas Mark 4, for 15 minutes. 7.               Cool on a wire tray. 8.               When cold sandwich together with butter icing. Chocolate Cream Shells were made and prepared by Shirley-Ann Pearman Photography by Shirley-Ann Pearman Recipe in Cookery In Colour (A picture encyclopedia for every occasion) edited by Marguerite Patten  Page 784 https://drive.google.com/file/d/0B5WnHuJ90rZZT0N5aklDX09ROXc/view?usp=sharing THANK YOU! ShirleyAnn Pearman Recipe Marketing http://recipemarketing.blogspot.com shirleyannlouisepearman@gmail.com http://facebook.com/shirleyann.pearman Promoting And Advertising Amazon’s Products