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Here are some of the receipe's that people called in Friday, August 28th.
THE BIG WINNER:
Molten Chocolate Cake With Fresh Raspberries
This simple, elegant dessert bakes in 8-10 min. in a large muffin pan, single Pyrex bowls or small soulffle’ pots.
The batter is extremely forgiving in that you can make it up to 6 hrs. before you plan to serve them.
Refrigerate the batter & place in the prepared pans/pots when ready to bake. If they go into the oven cold, it will take a few more min. to bake….12-15 min. rather than 8-10.
Keep a careful watch so they don’t get over done & get dry.
INGREDIENTS:
1 cup real butter (two sticks) (Not marg.!)
8 ounces semi-sweet chocolate chips or equivalent (Don’t skimp on quality)
5 large eggs
½ cup of sugar
1 to 2 teaspoons instant coffee granules (optional)
4 teaspoons of flour
8 extra large paper muffin cups
GARNISH:
Fresh raspberries
DIRECTIONS:
-Melt butter & chocolate in a medium heat proof bowl/pan over a saucepan of simmering water or microwave & stir until melted.
-Beat eggs with sugar & coffee(if using) until dissolved in a medium bowl with a hand mixer.
-Beat egg mixture into chocolate until smooth.
-Beat in flour just until combined. This batter can be kept in the refrigerator for up to 6 hours before serving. (Not necessary, but better)
-Before serving dinner, adjust oven rack to the middle positions, heat oven to 450 degrees. With ‘speed bake’ only 425 degrees.
-Spray cups with PAM or butter muffin pan. Muffin papers will also have to be sprayed. Divide batter & place in oven.
-Bake until the batter puffs up but the center is not set, (will be like choc. lava in center) 8 to 10 min. if batter is not refrigerated.
-Carefully lift cakes from the muffin pan, pull off the papers if used & move to serving plates. Inverted if possible.
-Cups or pots can just be inverted on the dessert plates.
-Top with fresh raspberries & serve. It looks nice dusted with a bit of powdered sugar & a sprig of fresh mint, but not necessary.
-Vanilla ice cream is a most fitting accompaniment!
Enjoy!
From Nancy in Hayden
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Raspberry Pie from Patrice in Hayden
1 can eagle sweeten condensed milk
1/4 cup lemon juice
1 small container of cool whip
2 cups raspberries( fresh are the best, frozen work also)
1 store bought graham cracker pie crust.
-Mix first two ingredients together well Fold in 3/4 cup cool whip and 2 cups raspberries.
-Pour into graham cracker crust, smooth out and spread the rest of cool whip on top.
-Option: Garnish with a few of the raspberries to make it look pretty.
-Chill for 2 hours or until you can’t stand it any longer!
From Patrice in Hayden
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Huckleberry Cobbler
Filling: 2 pints huckleberries
2/3 Cup sugar
1 T cornstarch
1 teaspoon lemon juice
Dough: 1 1/2 C flour
1/4 C plus 1 teaspoon sugar, divided
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 Tablespoons cold unsalted butter
1 teaspoon fresh grated lemon zest
3/4 C buttermilk
-Position rack of oven in center of oven. Preheat to 400 degrees. Coat a 9-in pie pan with cooking spray
-To make filling: Combine the huckleberries, 2/3 C sugar cornstarch and lemon juice in a mixing bowl. Transfer to the prepared pie plate.
-To make cobbler dough: Whisk together flour, 1/4 C sugar,baking powder, baking soda and salt in med. mixing bowl. Cut butter into flour mix with a pastry cutter or in food processor (pulse till mixed). Add the wet ingredients, mix till just combined. Turn the dough out on slightly floured surface. Roll into an 8 inch circle. Gently lift the dough and place over berry mix. Prick the dough with a fork. Sprinkle with the remaining 1 teaspoon sugar.
-Bake unti the fruit bubbles and the dough is golden brown, 25-30 min. Serve warm or at room temp. Great with vanilla ice cream over top!
From Monique
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