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Our Favorite Recipes
Super Chocolate
Brownies
Bertha's Chocolate
Cake
Chocolate Chip
Cookies
Pinwheel Cookies
German Crescent
Cookies
Sour Cream Coffee
Cake
Caesar Salad Dressing
Super Chocolate Brownies
6 oz un-sweetened chocolate
1½ sticks unsalted butter
4 teaspoons instant coffee or espresso powder
4 eggs
2 cups sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
1 cup flour
Ÿ of A 10oz bag Hershey's "Skor"
English toffee bits. If you can't find this then take 7 oz of
Almond Roca bars and smash them to tiny pieces.
Preheat the oven to 350º
Butter and flour a glass 13" x 9" baking dish.
In a double boiler, melt the chocolate and butter, stir continuously
Add the instant coffee, remove from the heat and stir, allow to cool
In a separate bowl, whisk the eggs.
Gradually whisk the sugar into the eggs.
Whisk in the vanilla and salt.
Whisk in the melted chocolate.
Add the flour and stir with a spoon until just blended, do not stir too much.
Pour mixture into the baking dish.
Pour on top the English toffee bits. Take a spatula and lightly
press the bits into the top chocolate mixture.
Bake for 30 minutes.
Remove from oven and allow to cool. Place in refrigerator
overnight before cutting or serving.
Bertha's Chocolate Cake
¾ cup Sugar
4 eggs separated
6 oz. Semi-sweet chocolate
1½ sticks un-salted butter
6 tablespoons flour
Preheat oven to 375º.
Grease 8" round cake pan.
Beat sugar and egg yolks.
Melt chocolate and butter in a double boiler.
Add sugar and egg mixture to double boiler and mix over low heat until well blended.
Mix in flour
Beat egg whites until stiff.
Fold egg whites into chocolate batter.
Bake 25-30 minutes or until toothpick test shows center is cooked.
Allow to cool for 2 hours, remove from pan and frost.
Keep in refrigerator until ready to serve.
Frosting.
3 oz. semi-sweet chocolate
3 tbsp. brewed coffee
3 tbsp. butter
Melt chocolate and coffee in double boiler.
Remove from heat, add butter and stir until melted.
Chocolate Chip Cookies
2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups oatmeal, ground in food processor to fine powder
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1 8 oz. Hershey bar, grated
3 cups chopped nuts (optional)
Preheat the oven to 375º.
Mix together butter, brown sugar and white sugar.
Mix in eggs and vanilla.
Mix in flour, oatmeal, salt, baking powder and baking soda.
Add chocolate chips, grated chocolate bar and nuts.
Roll into small balls and place on cookie sheet.
Bake for 10 minutes.
Pinwheel Cookies
3 Sticks butter, room temperature
1½ cups sugar
1 egg
3 cups flour
¼ cup cocoa
¼ tsp. salt
Mix together butter, sugar and egg.
Mix in flour and salt.
Divide dough in half, place one half in bowl, cover and refrigerate.
Take second half of dough and mix in cocoa, cover and refrigerate.
Refrigerate for at least 3 hours.
Take each dough and separately roll out flat into a sheet about ¼" thick.
Lay one sheet on top of the other.
Starting at one end, roll into a log, take the log wrap and put in freezer for at least 2 hours.
Preheat the oven to 375º.
Take frozen log and slice off pieces, place on cookie sheet and bake for approximately ten minutes or until edges start to brown.
Place hot cookies onto paper towels and allow to cool.
German Crescent Cookies
1 cup (2 sticks) butter room temperature
1/3 cup sugar
2/3 cup almonds, ground fine in food processor
1/4 teaspoon salt
1 2/3 cups flour
Confections sugar
Mix together butter, sugar, almonds and salt.
Using your hands or dough hook, mix in flour.
Chill for at least 4 hours in the refrigerator.
Preheat the oven to 375º
Roll small pieces of dough into pencil type strips and place on cookie sheet.
Bake for approximately 15 minutes or until golden brown.
Place cookies on paper towels and allow to cool for at least one hour.
Lightly sprinkle with confectioners sugar.
Sour Cream Coffee Cake
1 stick butter
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
½ pint sour cream
1 tsp. vanilla
Sugar
Cinnamon
Preheat the oven to 350º
In electric mixer cream butter with sugar.
Add eggs to the batter.
Put the flour, baking powder and baking soda into a sifter.
Mix part of the sifted flour into the batter, mix part of the sour cream into the batter, continue until all the flour and sour cream has been added to the mixture.
Mix the vanilla into the batter.
Add part of the batter to a spring form bunt pan.
Sprinkle with lots of sugar and cinnamon.
Add the rest of the batter to the bunt pan.
Sprinkle the top with lots of sugar and cinnamon.
Bake for 40-45 minutes or until the top is lightly browned.
Let cool for 2 hours and remove from the pan.
Caesar Salad Dressing
2-3 Garlic cloves chopped fine
1 tbsp Dijon mustard
1 Egg yolk
4-5 Anchovy fillets, chopped fine
3 tbsp white wine vinegar
½ Cup olive oil
1 Lemon
½ Cup croutons
Grated parmesan cheese
Ground black pepper
Romaine lettuce
Place garlic, mustard, egg yolk and black pepper in a bowl, mix well.
Add anchovies, vinegar and juice of one lemon to bowl, mix well.
Slowly add olive oil to bowl mixing well, do not add oil too fast or dressing will not mix correctly.
Wash and dry the lettuce, make sure the lettuce is completely dry or the dressing will not stick to the lettuce. Add the dressing to the lettuce, grated parmesan and croutons just before serving.
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