Chocolate Fudge Cake

CHOCOLATE FUDGE CAKE 

Chocolate Cake 

Ingredients

3/4 cup flour

1/4 Hershey's Cocoa

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup sugar 

1/2 vegetable oil
1 egg 

1/2 cup milk 

1/2 cup water 1 teaspoon vanilla

Method

Preheat oven to 350 degrees.

Grease and flour 6 or 8 inch bundt pan.  Cupcake pan with 6 cups. 

Combine all dry ingredients together.  Make a well and add milk, water,  egg, vegetable oil and vanilla; blend together well.  Pour into greased baking pan and cupcake cups.

Bake for 30 minutes or until golden brown with a clean cake tester indicating done. 

Optional:  Frost.

Cake made and photography by ShirleyAnn Pearman 

Chocolate Fudge Cupcakes 

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Chocolate Cake

CHOCOLATE CAKE 

Chocolate Cake

Ingredients

6 tablespoons margarine
2 eggs
1 1/4 cups flour
1 1/4 cups baking powder
1/4 teaspoon salt
3/4 cups + 2 tablespoons sugar
3/4 teaspoon vanilla
3/4 cups milk (1/2 cup milk + 1/2 cup water + 2 tablespoons Hershey's Cocoa) use 3/4 cups of mixture

Method

1.          Preheat oven at 350°.

2.          Grease and flour a 6 inch round pan

3.          Sift flour with baking powder; set aside.

4.          Cream sugar and butter.

5.          Add eggs and vanilla.

6.          Add flour mixture and chocolate milk mixture, alternately.

7.          Pour cake mixture into prepared pan.

8.          Bake about 30 minutes or until done when a cake tester is inserted and comes out clean

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

10.       Frost or Icing Optional

Cake made and photography by ShirleyAnn Pearman

Recipe derived from this posting with a decrease in ingredients http://recipemarketing.blogspot.com/2018/12/vanilla-plain-cake.html and Hershey's Cocoa added.

Homemade Apple Pastries

HOMEMADE APPLE PASTRIES

Homemade Apple Pastries 

Recipe 

Ingredients 

1 large apple (peeled and sliced; tossed in sugar and cinnamon) 

Pastry 

Ingredients 

1 cup flour 
1/2 teaspoon salt
6 tablespoons shortening 
2 - 3 tablespoons cold water


Method

SPOON flour into measuring cup and level.   Mix flour and salt in medium bowl.  Cut in Crisco using pastry blender until all flour is blended in to form peas-size chunks.   Sprinkle with water, one tablespoon at a time.   Toss lightly with fork until dough will form a ball.   Divide dough in half, if making double crust.  Press between hands form one or two  5 to 6 inch pancakes.

FLOUR dough lightly.  Roll into circle between sheets of waxed paper on damped countertop.  Peel off top sheet.   For single crust, trim one inch larger than inverted 9 inch pie plate.  Flip into pie plate.  Remove other sheet and press pastry to fit.   Fold edge under.   Flute.  For double crust,  flour each half of dough lightly.  Roll into circles between sheets of waxed paper on dampened countertop.   Peel off top sheet for bottom crust.  Transfer bottom crust to pie plate.  Remove other sheet and press pastry to fit.   Trim edge even with pie plate.   Add desired filling to unbaked pie crust. Remove top sheet from top crust.  Lift top crust onto filling pie.   Remove the other sheet.   Trim to 1/2- inch  round edge of pie plate.  Fold top edge under bottom crust.  Flute.  Cut slits in top crust to allow steam to escape.

BAKE according to specific recipe instructions.
For single baked pie shell,  heat oven to 425 degrees.   Thoroughly prick bottom and sides with fork (50 times)  to prevent shrinking.   Bake at 425 degrees for $10 to 15 minutes or until lightly browned.   For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

Original Recipe by Crisco.
However this recipe above has been cut in half for this particular post. 

Optional:  Pastries 
Cut into desired sized squares and fill with apple mixtures and dot with a little butter.  Fold and seal.  Press edges with folk.  Prick top with folk . Sprinkle top with sugar and cinnamon.

OTHER APPLE PASTRY RECIPES

http://recipemarketing.blogspot.com/2012/03/old-fashioned-apple-pie.html
http://recipemarketing.blogspot.com/2017/07/apple-pie.html
http://recipemarketing.blogspot.com/2013/10/mini-apple-pie.html
http://recipemarketing.blogspot.com/2013/03/apple-tarts.html
https://recipemarketing.blogspot.com/2015/12/apple-turnovers.html

Raisin Bread

RAISIN BREAD 

RAISIN BUNS

Raisin Bread

Ingredients

2 cups flour
3 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup raisins
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 package rapid yeast
1/4 cup warm water
1/4 cup warm water
1/4 cup warm milk

Method

Dissolve yeast in 1/4 cup of water with a pinch sugar.

Combine all dry ingredients, along with raisins.  Cut in butter and shortening until pea side approximately.

Make a well in center and add liquid mixtures to bring together and knead.

Set aside cover and allow to rise for approximately 1 hour.

Punch down and loaf out 3/4 of dough for a greased 4 x 8 loaf pan.  Remainder dough, loaf out into 3 bun size buns.

Allow to rise a further 40 minutes.

Bake in a preheated oven of 375 degrees for approximately 20 to 30 minutes.

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