French Chocolate Almond Cake

From Moosewood Restaurant New Classics
Be sure the ingredients are at room temperature—including the eggs, which can be warmed in a bowl of hot tap water for 10 minutes. 
We prefer making it without the optional black pepper and cinnamon

Yields a single 8-inch layer cake
Preparation time: 40 minutes
Baking time: 25 minutes
Cooling time: 10 minutes

1 teaspoon instant coffee granules (we used 2 Tbsp espresso)
2 tablespoons hot water
4 ounces good-quality bittersweet chocolate or semi-sweet chocolate chips
l/3 cup butter, at room temperature
l/2 cup sugar
3 eggs, separated (make sure to separate well)
1/3 cup unbleached white flour
l/3 cup finely ground almonds
* 1/4 teaspoon ground cinnamon (optional)
* 1 teaspoon ground black pepper (optional)
1/4 teaspoon cream of tartar
pinch of salt
2 tablespoons sugar
2 tablespoons confectioners' sugar 

Preheat the oven to 350°. Butter an 8-inch springform pan and dustwitfc flour. Stir together the coffee and water in a small saucepan. Add the chocolate and warm on low heat, stirring with vigilance until smooth and blended. Remove from the heat and set aside.

In a medium bowl beat together the butter and sugar with an electric mixer or whisk, until light and creamy. Add the egg yolks one at a time, beating well after each addition. Beat in the reserved melted chocolate mixture. 

In a small bowl, stir together the flour and ground almonds. If using, add the cinnamon and pepper. Set aside. 

Using an electric mixer or a whisk, whip the egg whites in a sturdy bowl until white and foamy. Add the cream of tartar and salt and whip until the whites form soft peaks when the beaters are lifted. Add the sugar and continue to whip until the whites are stiff and glossy. 

Now combine the mixtures. Fold the flour mixture and the beaten egg whites alternately into the chocolate mixture in two or three batches. Use a gentle, thorough touch so the batter is blended but light and airy. This is what gives the cake its melt-in-your-mouth texture. Pour the batter into the prepared pan. Bake the cake in the center of the oven for about 23 minutes. When done, the top of the cake will be slightly cracked, a few crumbs will adhere to a toothpick inserted about 2 inches from the edge of the pan, and the center of the cake will be soft and slightly puffed. 

Cool on a rack for about 10 minutes. Run a knife around the outside of the cake and remove the sides of the springform pan. Invert the cake onto the rack to remove the bottom of the springform pan. Then invert back onto a serving plate, cracked side up. Sprinkle with the confectioners' sugar and serve at room temperature. This cake is at its very best when served the same day. 

Light Samosas

Special thanks to Dave and Lynne for this one. We've been wanting to make real (i.e., not "light"), deep-fried samosas sometime, but in the meantime, these are pretty delicious!

Ingredients:

1 1/2 tablespoons canola oil
1/2 cup carrot, finely cubed
1/2 cup green onions, thinly sliced
2 tablespoons fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons cumin
1 teaspoon brown mustard seeds
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1 tablespoon water
15 ounces chickpeas, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice
24 14x9" sheets frozen phyllo dough, thawed
cooking spray
2 tablespoons butter, melted

Directions:

Heat in a skillet over medium heat:
  1 1/2 T. canola oil

Add:
  1/2 C. finely cubed carrot

Cook 3 min, stirring frequently

Add:
  1/2 C. thinly sliced green onion
  2 T. minced peeled fresh ginger
  1 T. minced garlic

Cook 1 min, stirring constantly.

Add:
  1 T. tomato paste
  1 1/2 t. cumin
  1 t. brown mustard seeds
  3/4 t. salt
  1/4 t. ground red pepper
  1/4 t. freshly ground black pepper

Cook 1 min, stirring constantly.

Add:
  1 C. frozen green peas, thawed
  1 T. water
  15 oz. can chickpeas, rinsed and drained

Cook 1 min; then remove from the heat.

Stir in:
  1/2 C. chopped fresh cilantro
  1 T. fresh lemon juice

Cool.

Preheat oven to 400.

Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray.  Place another phyllo sheet on coated phyllo; coat with cooking spray.  Fold layered sheets in half lengthwise.

Spoon 2 T. filling onto bottom end of rectangle, leaving a 1" border.

Fold bottom corner over mixture, forming a triangle;  keep folding back and forth into a triangle to end of phyllo strip.  Tuck edges under; place seam side down on a baking sheet coated with cooking spray.

Brush with melted butter.

Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling and butter.

Bake at 400 for 10 min. or until crisp and golden.

Mom's Frosting

Makes great frosting for sugar cookies. This recipe makes a lot, so I usually make half or even a third of it.

2 lb powdered sugar (4 c per pound)
3/4 c crisco shortening (not liquid)
2/3 c milk
1 t salt
1 t vanilla
1 t almond flavoring

Beat together crisco, salt, flavor and a little of the sugar. Slowly add milk and sugar alternately, beating well. You can not beat it too much. Add more or less milk depending on the consistency you want.

Peanut Butter Blossoms

Easy Peanut Butter Cookies

1 can (14oz) sweetened condensed milk

¾ c peanut butter

2 c Bisquick

1 tsp vanilla

Preheat oven to 375º. In a large bowl beat milk and peanut butter until smooth.

Add Bisquick and vanilla; mix well. Shape into 1 in. balls. Roll in sugar. Bake on

ungreased baking sheets. Bake 6 – 8 min or until lightly browned. Press Hershey

Kiss into center immediately after baking.

Makes 4 dozen

Migas

4 eggs, beaten
1/2 medium onion, diced
1/2 medium green pepper, diced (optional)
1/2 cup tortilla chips, crushed (can also fry tortilla pieces in oil)
1 tsp paprika
1 tsp cayenne
1/2 tsp cumin

1/4 cup black olives, chopped (optional)

1/4 cup chopped ham or browned chorizo (optional)

1/4 cup shredded cheddar cheese
2 Tbsp green onion, chopped

1) In an 8", deep fry pan, saute onions and green pepper (if desired) until soft. Add meat and olives (if desired)
2) Beat eggs and mix in spices
3) Crumble tortilla chips into sauce pan
4) Pour in egg mixture. Add cheese. Reduce heat to med-low and cover. Cook for about 5 minutes until most of it is firm but middle is still jiggly.
5) Sprinkle a bit more cheese and green onion to garnish. Cook under broiler until top is golden brown.
6) Cut in half and serve immediately.

Pasta Puttanesca

A quick and easy crowd pleaser. Can adjust this recipe to accommodate whatever you have on hand. A lot of recipes I saw called for diced tomatoes or even tomato paste, but I prefer more of a briny sauce.

1 onion, finely chopped
2+ cloves garlic, minced
1 tin anchovies, rinsed and minced
1 green pepper, chopped
1/2 cup giardiniera peppers
1/2 cup black olives, sliced
1/2 cup pepperoni, sliced (optional)
1 can diced tomatoes, drained (optional)
1 tsp red pepper flakes
8 oz spaghetti noodles (or other pasta)
olive oil
salt

1) In a large saucepan, sauté onion and garlic in plenty of olive oil. Add anchovy and green pepper. Season with salt and pepper.
2) Add giardiniera peppers, olives, tomatoes, and any other desired ingredients (pepperoni, capers, etc.). Add red pepper flakes and leave over low heat, stirring occasionally.
3) Cook spaghetti in salt water. When still al dente, drain noodles and toss in the sauce. Serve immediately.

Pretzels

Delicious fresh-baked pretzels. The dough also works great for pretzel buns. Just form into balls, dip into baking soda solution, and bake.

1 package (or 1 Tbsp) active dry yeast

2 Tbsp brown sugar

1 1/8 teaspoons salt

1 1/2 cups warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour

1 cup bread flour

2 cups warm water (110 degrees F/45 degrees C)

2 tablespoons baking soda

2 tablespoons butter, melted

2 tablespoons coarse kosher salt

1) In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flours, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

2) Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.

3) After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.

4) Preheat an oven to 450 degrees F (230 degrees C).

5) Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.