Tuesday, January 22, 2013

recipes update

My parents got me this cookbook for Christmas: La Mia Cucina by Mary Anne Potter.  She lives in my home town of Ponca City, Oklahoma.  It's a small world, huh?  Anyway, it has some great recipes in it - many I still haven't tried out quite yet.  The recipe for "the best biscuits ever" has proven a success.   

Ms. Potter's Biscuits 

4 cups Bisquick
2/3 cup club soda
8 ounces sour cream (1 Cup)
1/2 stick butter (1/8 Cup)
Flour, for dusting

Mix together the first 3 ingredients.  Melt butter in the microwave but do not put into the biscuit mixture.  Roll out dough on a floured surface until it is about 1/2" thick. Cut out biscuits with a biscuit cutter.  Place on a greased sheet and bake for about 20 minutes at 350 degrees, or until browning.  Brush the tops of the biscuits with melted butter.  Warning: This recipe makes up to 2 dozen biscuits, depending on how small or large you cut the biscuits.  I cut the recipe in half usually.  

I also received this cookbook for Christmas from my aunt & uncle: Hershey's Recipe Collection. It has over 475 chocolate recipes - yikes!  I just tried out the "chocolate bar cake" over the weekend while my mother-in-law was visiting.  It was delicious.  


Chocolate Bar Cake

5 Hershey's Milk Chocolate Bars, in pieces
1/2 cup (1 stick) butter, softened
1 cup boiling water
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Stir together chocolate bar pieces, butter, and boiling water in a medium bowl until melted completely.  In a separate bowl, stir together flour, sugar, cocoa, baking soda, and salt.  Gradually add chocolate mixture until well blended.Add the eggs, sour cream, and vanilla extract.  Beat for 1 minute and pour into a greased standard bundt pan.  Bake about 50 minutes at 350 degrees.  Mine only took about 46 minutes (but perhaps my oven temperature is off).  A toothpick inserted should come out clean when the cake is finished.  Let cool at least 10 minutes - I suggest longer so that your frosting will not melt all over.  

Vanilla Glaze for Chocolate Bar Cake:

1/4 cup (1/2 stick) butter
2 cups powdered sugar, sifted
2 tablespoons hot water
1 teaspoon vanilla extract

Microwave the butter until melted, about 30 seconds on half power.  Gradually stir in the remaining ingredients and beat until smooth and slightly thickened.  Add additional hot water 1 teaspoon at a time if needed.  (Mine did need an extra teaspoon.)  Spoon glaze over a cooled cake. Top with extra Hershey's bar pieces for decoration, if desired.  EAT!

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