Triple Chocolate Cookies

This cookie combines Dutch process cocoa with white and dark chocolates.

Prep Time: 25 minutes

Cook Time: 11 minutes

Ingredients:

• 2-1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup Dutch process cocoa or unsweetened baking cocoa
• 1 cup butter, softened
• 3/4 cup sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 6 ounces white chocolate bar, chopped 1/2 inch pieces (or 1 cup chips)
• 6 ounces dark chocolate bar, chopped 1/2 inch pieces (or 1 cup chips)

Preparation:

Preheat oven to 350 degrees F. Lightly grease (spray and wipe off) or line baking sheet with parchment paper or baking mat. In a medium bowl, combine flour, soda, salt and cocoa with a wire whisk. In large bowl, cream butter and sugars. Stir in vanilla. Add eggs one-at-a-time. Combine completely. While mixing add flour mixture 1/2 cup or so at a time. Hand stir-in chopped chocolates. Drop by tablespoonsful onto prepared baking sheets. Bake for 9 to 11 minutes. Cool on cookie sheets for 2 minutes. Remove to wire racks for cooling completely. Makes about 4 dozen cookies.

For bar cookies: Lightly grease 9x13 pan. Spread dough into pan. Bake for 20-25 minutes.

source: http://baking.about.com/od/cookies/r/triplechocolate.htm

Yangchow Fried Rice

Ingredients:

• 3 large eggs
• 6 ounces roast pork
• 4 ounces frozen medium shrimp
• .
• Shrimp Seasonings:
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon cornstarch
• .
• Other:
• 5 tablespoons oil for stir-frying, or as needed
• 1 medium yellow onion, diced
• 1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
• 4 cups cold cooked rice

Preparation:

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

http://chinesefood.about.com/od/ricefried/r/yangchowrice.htm

Beef With Broccoli Stir Fry

Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

• 3/4 pound lean beef
• Marinade:
• 1 tablespoon rice vinegar (substitute rice wine if desired)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch
• Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water
• Thickener:
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 pound fresh broccoli
• 2 garlic cloves
• To Cook Broccoli:
• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste
• Other:
• 1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

source: http://about.com

Red Velvet Cake Recipe

Ingredients:

Cake:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting:

3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Cake Directions:
1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not overbeat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Homemade Yeasted Donuts

Homemade donuts are easy to make. You can make them with your favorite bread dough adding just a bit more sugar than normal. (Too much sugar will make the donuts brown too rapidly.)

Ingredients
3 1/2 to 4 cups bread flour
1 package 7 gram instant yeast, SAF or equal
1 cup water at 105 degrees
1 teaspoon salt
1/4 cup dry milk, preferably baker’s dry milk
1/4 cup sugar
2 tablespoons shortening
1 large egg
oil for deep frying

Directions
1. Place about two cups of the flour in the bowl of your stand-type mixer. Add the yeast. Add the water. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, dry milk, sugar, shortening, and egg and continue mixing. Add most of the remaining flour and continue mixing at medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Let rise until double, about one hour.
4. Once the dough has risen, roll it out on a floured counter. Let it rest for ten minutes. Finish rolling the dough to one-half inch thick. Use a floured donut cutter to cut out the donuts.
5. Cover the donuts and let them rise until they are very light, 30 to 45 minutes.
6. Heat the oil to 375 degrees. Add the donuts, a few at a time, to the hot oil being careful not to splash oil. Fry for about one minute and then turn the donuts with tongs. Fry for another minute. The donuts should be golden on both sides. Remove the donuts to drain on paper towels.
To glaze your donuts, mix 2 cups powdered sugar with 1/4 cup milk and 1 teaspoon vanilla. Dip the warm donuts in the glaze.

chocolate cake donut

This is a chocolate cake donut, leavened with baking powder and fried. This recipe calls for a chocolate glaze but you can also glaze it with a vanilla glaze.

Ingredients
3 1/2 cups all-purpose flour
1/3 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons butter, melted
3/4 cup buttermilk

Directions
1. In a large bowl, whisk the flour, cocoa, baking powder, baking soda, cinnamon, and salt together.
2. In another bowl, whisk the eggs, sugar, vanilla, melted butter, and buttermilk together.
3. Mix the dry ingredients and wet ingredients together, alternately, beginning with about one third of the flour, then half of the liquids, then one third of the flour, until all are mixed. Do not over mix.
4. Chill the dough for two hours.
5. Roll the dough one-half inch thick. Cut into donut shapes and deep fry at 365 degrees, not below 360.

Chocolate Glaze

Ingredients
2/3 cup semi-sweet chocolate chips
4 tablespoons butter
1/2 cup milk
1 1/2 cups powdered sugar
2 teaspoon pure vanilla extract

Directions
Melt the chocolate chips and butter in a small, heavy saucepan over low heat, stirring occasionally. Whisk in the milk until the chocolate mixture is smooth. Remove from the heat and add the powdered sugar and vanilla. The glaze should be slightly runny, but not watery. Adjust the amount of powdered sugar, if necessary. Dip each donut into the glaze to coat one side. Invert onto a wire rack and allow to set up before serving. Best served fresh.

chicken breast with a great mushroom sauce

This is a simple sautéed chicken breast with a great mushroom sauce. The sauce is basic. Try this same sauce with caramelized onions substituted for the mushrooms.

Ingredients
2 boneless, skinless chicken breasts
Salt and pepper
flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, sliced
1 14-ounce can chicken broth
1/4 cup flour plus enough water to dissolve the flour
1/2 cup heavy cream
2 tablespoons cooking sherry or to taste
1/2 teaspoon lemon juice
1 tablespoon butter
salt and pepper

Directions
1. Season the chicken breasts with salt and pepper and then dredge them in flour, shaking off the excess flour.
2. Sauté the chicken in melted butter in a large skillet over medium high heat, turning once when the bottom of the chicken is browned and halfway cooked. Reduce the heat to medium and continue cooking uncovered until the chicken is browned and done (170 to 175 degrees). Remove the chicken from the pan and set aside.
3. Melt the butter in the pan and add the mushrooms. Sauté the mushrooms until they turn light brown. Add the chicken broth to the pan and continue cooking.
4. Make a slurry of the flour and water. Add a little hot broth to the slurry and mix it in; then slowly pour it into the broth and mushrooms, stirring constantly. Continue cooking until the sauce bubbles and thickens.
5. Slowly add the cream and stir to combine. Stir in the cooking sherry and lemon juice. Salt and pepper to taste.
6. Place the chicken on a plate and pour the mushroom sauce over the top. Serve hot.