Chocolate Truffle Cake (recipe from Ruth)

Chocolate Truffle Cake (adapted from Gwin Grimes flourless chocolate cake)

1 pound Callebaut dark chocolate (I used the chips sold in the bulk section in Central Market, semi-sweet calets)

8 ounces unsalted butter, cubed

1/2 cup sugar

6 large eggs

1/2 tsp salt

Cut a piece of parchment paper to fit the bottom of a 9 inch springform pan. Butter the sides with softened butter. Cut a large piece of heavy duty foil or two pieces of regular foil and cover bottom and 3/4 of the way up the side of the pan with the foil.

Melt the chocolate and butter in a saucepan over low heat, stirring frequently. Remove from heat and set aside to cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, pour in the sugar and eggs. Beat on high speed for about 5 minutes, or until the mixture is light in color and has tripled in volume.

Turn the mixer to low and pour in chocolate and butter mixture. Continue to mix on low speed until the chocolate is completely mixed in. Add the salt.

Pour the batter into the prepared pan. At this point you can either bake the cake or cover the pan with plastic wrap or foil and refrigerate for 8 hours or overnight.

When you are ready to bake the cake, preheat the oven to 300 degrees F. Boil about 4 cups of water in a medium saucepan. Place the cake in a large roasting pan and pour the boiling water around the cake pan until it reaches about 3/4 up the side of the pan. Bake the cake for about 35 minutes or until the cake is slightly puffed and the center is still slightly jiggly. It will continue to cook after it's removed from the oven, and will get completely firm once it is chilled.

Remove roasting pan and cake from the oven and let the cake cool for about 15 minutes in the water. Remove and let cool on the counter for another 30 minutes. Remove the ring, frost the cake with warm ganache and let it sit at room temperature for 1 hour. Serve the cake or wrap the cake and chill it for a few hours. When it's cold it will cut better. Cut it like cheesecake by running hot water over the knife, drying it quickly, cut cake, repeat with each slice.

Ganache

8 ounces Callebaut semi-sweet calets

1/2 cup heavy cream

1 T sugar

1 T light corn syrup

2 T butter

Heat cream, sugar and syrup in a small saucepan to a boil. Pour over chocolate chips. Stir the mixture and add the butter. Stir again until smooth. Cool slightly before pouring on cake.

Serve with Chantilly Cream (whipped cream).

1 cup heavy cream, whipped with 2 T confectioner's sugar

Magnificent Casseroles

8 oz lasagna noodles, boiled and drained
8 oz cream cheese
1 med or large carton cottage cheese
1/4 cup sour cream
1/3 cup green onion
1 TBS green pepper

2 lb hamburger
1-2 cans tomato sauce or spaghetti sauce

Swiss cheese

Brown hamburger. Drain. Add tomatoe sauce and onion and pepper. Layer noodles, cheese and meat. Grate Swiss cheese on top. Bake 375 for 30 minutes.

Skillet Scramble

1/2 lb hamburger
1 can cream of mushroom soup
1 8 oz can tomato sauce
1 cup water
8 oz elbow macaroni (uncooked)
1/2 cup onion
1 tsp seasoning salt
1/4 tsp pepper
1/2-1 TBS parsley

Cook macaroni according to package directions. Drain. Brown beef in large skillet. Sauté onion. Stir in macaroni, tomato sauce, soup, water, salt and pepper. Simmer 5 minutes. Sprinkle with parsley.

Mint brownies

1 cup butter
2 cups sugar
4 eggs
2 cups flour
1/2 cup cocoa
1 tsp vanilla
1/2 tsp salt

Blend butter, sugar, eggs and vanilla. Add flour, cocoa and salt. Por into 9x13 pan. Bake 350 for 30 minutes.

Some people use melted andes mints instead of the two below steps...

NEXT STEP
2 1/2 cups powdered sugar
5 TBS butter, softened
1 TBS water
1/2 tsp mint extract
3-4 drops food coloring

Blend above ingredients until creamy. Spead over semi-cooked brownies and refrigerate until set.

NEXT STEP
1/2-3/4 pkg chocolate chips
6 TBS butter

Melt in sauce pan. Cool 30 minutes. Spread over mint layer and refrigerate until set.

Ribs (boil-oven)

Rack of ribs
Garlic, 1-2 cloves
1 onion
Pepper
1/2-1 cup soy sauce
BBQ sauce

Put ribs in a large pot. Cover with water. Add garlic, onion, pepper and soy sauce. Boil 45-60 minutes. Turn off heat. Cover and let marinate.

Put ribs on large baking sheet with cartilage part removed. Pour BBQ sauce all over, generously. Cover with tin foil. Bake 1-1 1/2 hours at 325, recovering with BBQ sauce half way through.

Chicken cordon bleu

4- 6 chicken breasts (about a l-2 lbs)
6 slices Swiss cheese
6 slices ham
6 TBSP butter or 3TBS butter with 3 TBSP olive oil
3 TBS flour
1 tsp paprika
1/2 cup chicken broth
1 cup whip cream
1 TBS cornstarch

Place cheese and ham slice in each piece of chicken, making sure it isn't too close to outside edge. Coat chicken in flour/paprika mixture. Cook in butter on both sides until brown. Add broth and cover. Simmer for 30 minutes. Blend cream and cornstarch. Remove chicken from skillet and add cream mixture to remaining juices. Simmer until thickened, stirring constantly. Pour thickened cream mixture over chicken.

Baking powder biscuits

2 cups flour
1 tsp salt
1/3 cup powdered milk
1/4 cup oil
3 tsp baking powder
1 cup water

Mix. Bake 350 for 30 minutes

Biscuit supreme

2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp cream of tarter
1/2 tsp salt
1/2 cup shortening
2/3 cup milk

Mix. Bake 450 for 10-12 minutes.

Corn bread

1/2 cup oil
2 eggs
1 1/2 cups evaporated milk
1 cup cornmeal
3/4 cups sugar
1 1/2 cups flour
4 tsp baking powder
1 tsp salt

Mix. Bake at 350 for 25 minutes in a 13x9 pan.

Homemade Pasta!

2 3/4 cups flour

3 eggs

1 tsp salt

Put flour on counter. Make bowl with flour, add eggs and salt. Mix with fork at first, then hands. If too dry, add drops of water until it comes together. Once it has come together, fold for 5 min if cutting with a machine, and 10 minutes if rolling and cutting by hand. Voila!