HERSHEYS CHOCOLATE CAKE

 INGREDIENTS

CHOCOLATE CAKE

1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)

3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey's cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda, (or bi-carb soda)

1 teaspoon salt

2 cups white granulated sugar, (14 oz | 410 g)

2 large eggs

1 cup milk, (250 ml)

1/2 cup vegetable oil, (125 ml)

2 teaspoons pure vanilla extract

1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)

2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)

Frosting

3 cups powdered sugar, (confectioners or icing sugar)

1/3 cup milk

1 teaspoon pure vanilla extract 

INSTRUCTIONS

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.

Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

https://cafedelites.com/chocolate-cake/

Pitta Rolls

 2 Cups warm water (105-115 degrees)

2 1/2 Tbsp dry yeast

2/3 Cup sugar

2/3 Cup Oil

2 tsp salt (or less)

4 eggs

8 cups flour

Into Mixer, pour 2 cups of the warm water.  Sprinkle in yeast and sugar and salt.  Mix and let set until foaming.  Add oil and beaten eggs. Mix on speed two until mixed.  Add 5 cups of flour, one cup at a time, mixing after each on speed two.

Replace mixing tool on Kitchen Aid with dough hook.  Add remaining flour one cup at a time, mixing after each on speed 2, until dough clings to hook.  Then kneed two minutes longer until dough is smooth and elastic.

Put dough in oiled bowel, turn and cover with oil.  Cover w/towel.  Raise in warm place until dough has doubled in size (approx. 1 hour).  Don't kneed at this point.

Take 1/3 of the dough and roll into 14 inch circles on floured surface.  Brush w/melted butter. (This helps them hold their crescent shape and not raise into a formless ball.  Cut like pizza into 16 pieces or less.  Roll-up into crescents, wide side to small point.  Line cookie sheet.  Brush with butter.  Cover with towel and place in warm place.  Will double in size (1 hour). 

Bake 400 Degrees 8 to 9 min. (I like mine just browned).

Beef Stroganoff

 3 lbs Chuck Roast cut in cubes

Flour

4 Tbsp Veg. Oil (1/4 cup)

1/2 Chopped Onion

2 clove Garlic,  minced

1 Tbsp Worcestershire sauce (or more)

1/2 Tsp salt

1 6-oz can (1 cup mushrooms with juice)

1 1/2 Cups sour cream

1-10 1/2 oz can Campbell's Tomato Soup

dash of pepper

Egg Noodles

Dip meat in flour, brown in hot oil.  Add onion, garlic, and canned mushrooms (including juice).  Combine sour cream, tomato soup, seasonings, pour over meat.  Simmer until tender, about 1 hour.  Serve over egg noodles.

Marty Ludlow's Funeral Potatoes

 8 to 10 Potatoes, baked, cooled, peeled and grated

1/2 cup butter

1 onion - sautéed in butter

2 Cups grated sharp cheddar cheese

1 can Cream of Chicken Soup

1 can Cream of Celery soup

1 container sour cream

1/2 tsp onion powder

1 tsp salt

2 cups Corn Flakes (1/4 cup butter melted - coat corn flakes)

Scrub, peel, then boil 8 to 10 large potatoes until tender.  Cool and grate.  In saucepan melt butter and sauté onion until clear.  Add soup, sour cream, cheese onion powder & salt.  Pour sauce over potatoes and mix gently.  Distribute evenly in 9x13 pan.  Top with grated cheese or buttered corn flakes.

Bake 25 to 30 minutes in 350 degree oven.

 

 

 

White Sauce Enchiladas

10 corn tortillas (Or use flour.  Dont fry flour however)

4 cups cooked, shredded chicken (Robin said she cooked her chicken in the crock pot)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees and grease a 9x13 pan.

Mix cooked, shredded chicken and 1 cup cheese. Fry tortillas in oil just until soft.  Roll up mixture into the tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and green chilies. Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

Cornell Chicken Barbecue Sauce

1 cup of oil (I use canola oil)
2 cups of cider vinegar
3 tablespoons of salt
1 tablespoon of poultry seasoning
1/2 teaspoon of pepper
1 egg

1. Put everything in a blender and blend.

2. Pour the sauce over the chicken and marinate. I usually marinate a couple of hours before I start cooking but others marinate for up to 24 hours.

3. Remove the chicken and grill it, basting every 5 or 10 minutes with the sauce you marinated the chicken in.

If you're grilling keep the chicken on one side of the grill. away from heavy flames.

http://kitchenography.typepad.com/my_weblog/ taken from this blog.

Vegetable Lazagna Alfredo Sauce (Recipe from Lynn Hopkins)

2 jars (15 oz.) Bertoli Alfredo Sauce
1/2 C. finely chopped onion
2 cloves of minced garlic
1 T. butter
1/2 red pepper
1/2 green pepper
1 medium yellow squash
1 medium zucchini squash
1 C. sliced fresh mushrooms
3 T. Olive oil
15 oz. ricotta cheese
1/3 lb mozzarella cheese
3/4 C. grated Parmesan cheese
1 egg, lightly beaten
1/4 C. chopped fresh parsley
12 lazagna noodles - uncooked

Sauce
Saute onions and garlic in butter until tender in medium frying pan.  Heat Alfredo sauce in medium saucepan - add onions and garlic and mix well.
Vegetables
Juliene peppers and squashes (not too thin); slice mushrooms.  In meium frying pan, saute vegetables and mushrooms in olive oil until just tender - do not over cook.  Set aside in two equal portions.
Filling
In medium mixing bowl, grate mozzarella cheese, add ricota, egg and parsley.  Mix well.
Putting it Together - Layer 1
Ladle a small amount of sauce on the bottom of a 9"x13" Pyrex dish, cover bottom. 
Place 4 noodles on bottom of dish.
Place half of the vegeies evenly over the noodles.
Spoon a little less than 1/3 of the sauce over the vegetables.
Spoon 1/3 of the cheese mixture over the sauce, smooth evenly over the surface.
Sprinkle 1/4 c. Parmesan cheese evnly over the top of the cheese mixture.
Putting it Together -Layer 2
Place 4 noodles to form the second layer.
Place last half of the vegeies evenly over the noodles.
Spoon a little less than 1/3 of the sauce over the vegetables.
Spoon 1/3 of the cheese mixture over the sauce, smooth evenly over the surface.
Sprinkle 1/4 c. Parmesan cheese evenly over the top of the cheese mixture.
Putting it Together -Layer 3
Place 4 noodles to form the last layer.  Spoon the rest of the sauce over the noodles - Since we're using uncooked noodles, you need a little extra sauce here to cover the noodles really well.
Spoon last of the cheese mixture over the sauce, smooth evenly over the surface.
Sprinkel 1/4 c. Parmesan cheese evenly over the top of the cheese mixture.

Cover with aluminum foil (use a bit of Pam on the foil so it doesn't stick to the lasagna). 
Bake 350 degrees for 25 minutes.
Remove the foil and bake an additional 25 minutes so cheese is lightly browned.
Remove from oven and cool at least 15 minutes before serving.

*Make the lasagna the night before you plan to serve if using uncooked noodles.  Take it out of the refrigerator 1/2 hours before baking.