The Perfect Chocolate Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 cup unsifted unsweetened cocoa
• 2 cups boiling water
• 2 3/4 cups sifted all-purpose flour (sift before measuring)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter or 1 cup margarine, softened
• 2 1/2 cups granulated sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1 (6 ounce) package semisweet chocolate pieces
• 1/2 cup light cream
• 1 cup butter or 1 cup regular margarine
• 2 1/2 cups unsifted confectioners' sugar
• 1 cup heavy cream, chilled
• 1/4 cup unsifted confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 in medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
• 2 cool completely.
• 3 sift flour with soda, salt and baking powder.
• 4 preheat oven to 350f.
• 5 grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
• 6 in large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
• 7 at low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
• 8 begin and end with flour mixture.
• 9 do not overbeat.
• 10 divide evenly into pans; smooth top with spatula.
• 11 bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
• 12 cool in pans 10 minutes.
• 13 carefully loosen sides with spatula.
• 14 remove from pans; cool on racks.
• 15 make frosting: in medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
• 16 remove from heat.
• 17 with wisk, blend in 2 1/2 cups confectioner's sugar.
• 18 turn into bowl; place over ice set in a larger bowl.
• 19 beat until frosting holds shape.
• 20 make filling: whip cream with sugar and vanilla.
• 21 to assemble: on plate, place a layer, top side down; spread with half of cream.
• 22 place second layer, top side down; spread with rest of cream.
• 23 place third layer, top side up.
• 24 to frost cake: with metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
• 25 refrigerate at least 1 hour before serving.
• 26 to cut, use a thin-edged sharp knife; slice with a sawing motion.

Tyler Florence's Ultimate Fish And Chips

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• vegetable oil, for deep frying
• 4 large russet potatoes
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper, plus more for seasoning
• 1 large egg, lightly beaten
• 1 (12 ounce) can soda water
• 1/2 cup rice flour, for dredging
• 2 (8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
• malt vinegar, for serving
• 1 cup mayonnaise
• 1 tablespoon capers, chopped
• 1 tablespoon cornichon, chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1/2 lemon, juiced
• 1 dash hot sauce

Recipe

• 1 heat 3 inches of the oil in a deep fryer. or you can heat 3 inches of oil in a deep pot. peel the potatoes and cut them into chips, about the size of your index finger.
• 2 put the potatoes in the oil. fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• 3 put the chips back in the fryer for 4 to 5 minutes until crispy and brown. take out and drain.
• 4 in a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. pour in the soda water and whisk to a smooth batter.
• 5 spread the rice flour on a plate. dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• 6 now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
• 7 remove and drain the fish with the chips on paper towels; season lightly with salt. serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• 8 tartar sauce (about 1-1/4 cups): in a small mixing bowl, combine all tartar sauce ingredients. chill before serving to let the flavors combine.

Too Good Cinnamon Rolls

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 1 (1/4 ounce) package dry active yeast (about 2 1/2 tsp)
• 1/4 cup water (100-110 degrees)
• 1/2 cup warm 1% low-fat milk (100-110 degrees)
• 1/3 cup sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3/4 teaspoon salt
• 1 large egg
• 3 1/2 cups all-purpose flour, divided
• cooking spray
• 3/4 cup raisins
• 1 -2 teaspoon cinnamon
• 2/3 cup packed brown sugar
• 1 tablespoon butter, melted
• 1 cup confectioners' sugar
• 2 tablespoons 1% low-fat milk
• 1/2 teaspoon vanilla

Recipe

• 1 dissolve yeast in warm water in a large bowl; let stand five minutes.
• 2 add the 1/2 cup milk, sugar, 1/4 c butter, 1 tsp vanilla, salt, and egg to yeast; stir w/ a wooden spoon until combined (batter will not be completely smooth) add 3 cups flour to yeast mixture; stir until a soft dough forms.
• 3 turn out on a lightly floured surface and knead until smooth and elastic- adding a small amount of flour when necessary.
• 4 place dough in a large bowl coated with cooking spray.
• 5 cover and let rise in a warm place (85 degrees) for one hour or until doubled in size.
• 6 (press two fingers in the dough; if indention remains then dough has risen enough).
• 7 to prepare filling: combine raisins, brown sugar, and cinnamon.
• 8 roll dough into a 15 x 10 inch rectangle; brush w/ 2 tablespoons melted butter.
• 9 sprinkle filling over dough, leaving a 1/2 inch border.
• 10 beginning with a long side of the dough, roll up dough jelly roll style; pinch seem to seal (do not seal ends of roll). wrap roll up in plastic wrap and chill in refrigerator for at least 20 minutes.
• 11 unwrap roll and cut into 20 (1/2 inch) slices.
• 12 arrange slices cut sides up on a pan coated with cooking spray.
• 13 cover again and let rise for an hour and 15 minutes or until doubled in size.
• 14 preheat oven to 350°f.
• 15 uncover dough.
• 16 bake at 350°f for approx 20 minutes.
• 17 (occasionally check on the rolls--mine took a little less time to cook!).
• 18 while the rolls are cooking make the glaze.
• 19 add the glaze ingredients and cook over med or med-low in a small saucepan stirring with a whisk.
• 20 then drizzle the glaze over the warm rolls--enjoy at last!

Too Easy Croissants

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 package yeast (2&1/4 teaspoon)
• 1/4 cup warm water
• 2 egg yolks
• 1 cup lukewarm milk
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 1/3 cups flour, about
• 1 cup real butter
• 1 egg (beaten until frothy)

Recipe

• 1 proof the yeast in the warm water and set aside.
• 2 beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
• 3 beat until smooth and set aside.
• 4 cut butter into remaining flour until partcles are the size of large peas.
• 5 pour in yeast mixture.
• 6 mix lightly with a spatula just until flour is moistened.
• 7 cover and chill at least 2 hours or up to 3 days.
• 8 it must be cold.
• 9 turn out onto a floured board and knead lightly.
• 10 divide into thirds.
• 11 roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
• 12 roll wedges starting at the wide end.
• 13 place point side down on a greased baking sheet.
• 14 cover with towel and let rise at room temperature until doubled.
• 15 brush each with beaten egg .
• 16 bake in a 375 degree oven for about 20 minutes.
• 17 serve warm or re-heat in low oven-- not micriwave.
• 18 makes 36 small, but you can make as big as you want.

Skillet Caramelized Parsnips

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 lb parsnip, peeled and ends trimmed
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons water
• salt, to taste (i might try a small amount of smoked salt next time!)
• cracked black pepper, to taste

Recipe

• 1 after peeling the parsnips, cut them into sticks the size of your pinkie finger.
• 2 dry off any moisture with a paper towel or sacking cloth.
• 3 melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
• 4 sprinkle the parsnips with the nutmeg.
• 5 cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. all stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
• 6 add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
• 7 season to taste with salt and pepper.
• 8 serve immediately.

Roast Lamb With Apple And Brandy Gravy

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 3 kg lamb legs
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 6 desiree potatoes, cut into quarters
• 2 onions, quartered and (if large)
• 1 tablespoon rosemary, chopped
• 4 fuji apples
• 1 1/2 tablespoons brandy
• 2 tablespoons plain flour
• 1 3/4 cups vegetable stock

Recipe

• 1 preheat oven to 250°c/480°f.
• 2 place the lamb in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
• 3 place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
• 4 reduce the oven heat to 180°c/350°f and roast the lamb for a further 40 minutes; remove the lamb from the oven and baste with the pan juices; arrange the potatoes and onions around the lamb and roast for a further one hour.
• 5 cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the lamb; baste the lamb and apples with the pan juices and roast for a further 30 to 40 minutes or until the lamb is just cooked.
• 6 remove the lamb to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
• 7 spread the vegetables and apple over the roasting pan; increase the oven temperature to 220°c/425°f and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
• 8 drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
• 9 remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
• 10 slice the lamb and serve with the apple, vegetables and brandy gravy.

Spiced Walnuts

Total Time: 36 mins Preparation Time: 6 mins Cook Time: 30 mins

Ingredients

• 1 egg
• 1 tablespoon water
• 1 lb walnuts
• 2/3 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon clove
• 3/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon coriander
• 3/4 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon orange zest

Recipe

• 1 preheat oven to 250°f.
• 2 whip the egg whites and water until frothy. add walnuts to coat, then drain in sieve.
• 3 in a paper bag, mix sugar and spices. shake well.
• 4 add walnuts until coated.
• 5 lay walnuts on a baking sheet in a single layer. bake at 250 f for 15 minutes.
• 6 lower heat to 225 f and continue baking until dry and crisp.
• 7 eat warm or store in an airtight container.