Chocolate Pots of Creme

Ingredients:

1 cup heavy cream

2 extra large eggs

1 teaspoon vanilla

6 ounces semi-sweet chocolate pieces (use Lindt 70% cocoa smooth, dark bars, which are found in candy aisle. Each bar is 3.5 ounces. You can use two whole bars for a richer dessert.)

Use ramekins or pretty shot glasses to serve.

Bring heavy cream almost to a boil. In a small bowl, beat eggs and vanilla together. Place chocolate pieces in food processor or blender. When milk starts to come to a boil, pour egg through food processor tube and add hot milk. Mix well using the steel blade. Stop machine and scrape down little pieces of chocolate that didn't melt. Combine well.

Pour mixture into a 4-cup measuring cup. This will allow you to carefully pour the chocolate cream into small cups. (You will get 4-6 cups of cream out of this.) Cover each cup with plastic wrap and refrigerate for several hours. When firm and ready to serve, top each cup with whipped cream.  Makes 6 small servings.

Samoa Sheet Cake

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• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla

FROSTING

• ½ cup butter
• 6 Tablespoons milk
• 2½ cups powdered sugar
• 1 teaspoon vanilla
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar

Additional Toppings

• 2½ cups toasted coconut, See instructions below for how to make it
• 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
• ⅛ cup evaporated milk
• ¾ cup milk chocolate chips
• 1 teaspoon shortening or oil

INSTRUCTIONS

1. Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
2. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
3. In a large mixing bowl, measure flour and sugar. Set aside.
4. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
6. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Frosting

1. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
3. In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
4. In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.
5. Let Caramel and Chocolate drizzle set before cutting into it.

recipe and photo from www.chef-in-training.com

English Muffin Bread

6 cups flour, divided
2 packages of active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
butter and cornmeal

Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them with butter and covered with cornmeal; set aside.In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, yeast, sugar, salt and baking soda together.

In a small saucepan over low to medium heat, warm up milk and water to very warm, between 120 – 130 degrees F.
Add to flour mixture and thoroughly combine.  Change paddle attachment to dough hook and gradually add remaining 3 cups of flour.  Divide dough in half and place each into the prepared loaf pans.

Cover pans with a towel and place in a warm spot to rise for 1 1/2 hours.  Until about double in size.  (If you desire, preheat oven  to 170 degrees F., turn it off and place the pans into the oven to rise.) 

 Preheat oven to 400 degrees F.
Place pans in oven and bake for 25 minutes.
Immediately remove loaves from pan and place on a wire rack to cool.

Caramelized Ham & Swiss Buns

Ingredients

• 1 package (12 ounces) Hawaiian sweet rolls, split

• 1/2 cup horseradish sauce

• 12 slices deli ham

• 6 slices Swiss cheese, halved

• 1/2 cup butter, cubed

• 2 tablespoons finely chopped onion

• 2 tablespoons brown sugar

• 1 tablespoon spicy brown mustard

• 2 teaspoons poppy seeds

• 1-1/2 teaspoons Worcestershire sauce

• 1/4 teaspoon garlic powder

Directions

1. Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in.-square baking pan.
2. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Yield: 1 dozen.

Devil's Food Cake with Chocolate Fudge Frosting

Ingredients

• 1/2 cup butter, softened

• 2-1/4 cups packed brown sugar

• 3 eggs

• 1-1/2 teaspoons vanilla extract

• 3 ounces unsweetened chocolate, melted and cooled slightly

• 2-1/4 cups cake flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 cup (8 ounces) sour cream

• 1 cup water

• FROSTING:

• 1/2 cup butter, cubed

• 4 ounces unsweetened chocolate, chopped

• 3-3/4 cups confectioners' sugar

• 1/2 cup whole milk

• 2 teaspoons vanilla extract




Directions

1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.

Chicken Barley Soup

INGREDIENTS:

• 1 broiler/fryer chicken (2 to 3 pounds), cut up

• 8 cups water

• 1-1/2 cups chopped carrots

• 1 cup chopped celery

• 1/2 cup medium pearl barley

• 1/2 cup chopped onion

• 1 teaspoon chicken bouillon granules

• 1 teaspoon salt, optional

• 1 bay leaf

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon pepper

      1/2 teaspoon rubbed sage

Directions

In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf.Yield: 5 servings (about 1-1/2 quarts).

Creme Brulee Muffins

INGREDIENTS

• 5 Tbsp. butter, softened
• ½ cup sugar
• 1 egg
• ¾ cup sour cream
• ¼ cup Creme Brûlée Coffee Creamer
• 1¾ cups flour
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt

SUGAR CRUMB FILLING/TOPPING

• ¼ cup cold butter
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ tsp. cinnamon
• ½ cup flour

INSTRUCTIONS

1. First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.
2. Preheat oven to 375 degrees F.
3. In a large bowl, cream butter and sugar together.
4. Beat in egg.
5. Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
6. In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
7. Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
8. Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
9. Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
10. Drop enough batter in the bottom of each muffin tin to coat. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb. Layer a third layer of batter over the top and top with one final layer of crumb mixture. Muffin tins should be about ⅔ to ¾ full so plan layers accordingly. You can freeze any left over crumb for later use.
11. Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.

recipe and picture from Chef in Training

Coconut Sheet Cake

INGREDIENTS

• 2 cups flour plus 2 Tablespoon flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• ¼ cup shredded coconut

COCONUT FROSTING

• ½ cup butter
• 6 Tablespoons milk
• 16 oz. powdered sugar
• 1 teaspoon coconut extract

Additional Ingredients

• Sweetened Shredded Coconut for topping

INSTRUCTIONS

1. In a large mixing bowl, measure flour and sugar. Set aside.
2. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
3. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
4. Pour into a greased 18 x 13 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Coconut Frosting

1. Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
3. Sprinkle top of cake with shredded coconut.

from Chef In Training--photo and recipe