Recipe Feeds:

















General cooking tips

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet achieved most of its fame during the last decade. Although highly controversial, it supposedly allows weight reduction whilst encouraging you to eat many foods that are not normally available to dieters, like lamb and butter.
With the atkins diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is referred to as a low carb/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.







Luxe Layer Extravaganza
Luxe Layer Extravaganza Category Chocolate Recipes 
Views 195 
Ratings 0 
Ingredients And Procedures

1/2 c Boiling water

1/2 c Unsweetened cocoa powder

2/3 c Buttermilk

1 2/3 c All-purpose flour

1 ts Baking soda

1/2 ts Baking powder

1/4 ts Salt

1/2 c Butter, softened (1 stick)

1 1/3 c Granulated sugar

3 Eggs

1 ts Vanilla

RASPBERRY FILLING: 1/2 c Granulated sugar

1/4 c Water

1 c Heavy cream

2 tb 10 X (confectioners') sugar

1 ts Vanilla

4 Egg whites

1/8 ts Cream of tartar

1 c Raspberries

1 ts Grenadine

Garnish (Optional): whipped -cream, orange zest, Fresh raspberries CHOCOLATE CAKE: PREPARE THE CAKE: Grease a 15 x 10 x 1-inch baking pan. Line with waxed paper. Grease the waxed paper. Preheat the oven to moderate (350F). Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa. Stir in the buttermilk; the mixture should be cool. Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients. Pour into the prepared pan. Bake for 20 minutes or until the center springs back when lightly pressed. Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Remove the waxed paper. PREPARE THE FILLING: Heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar. Boil until the temperature registers 240 F on a candy thermometer, about 10 minutes. Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff. Cover and refrigerate. Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form. Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool. Place the raspberries in a blender or food processor. Whirl for about 5 seconds to puree. Fold the raspberries and grenadine into the whipped cream. Gently fold the meringue into the raspberry cream. Set aside. ASSEMBLE THE CAKE: Cut the cake crosswise into three equal rectangles (5 x 10 inches). Place one rectangle on a serving platter. Top with 2 cups of

the filling. Repeat two more times, ending with a layer of raspberry cream. Garnish with whipped cream, orange zest, or fresh raspberries, if you wish. Makes 8 servings. Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g Carbohydrate, 399 mg sodium, 152 mg Cholesterol. Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat. [FAMILY CIRCLE; 2/1/91] Posted by Fred Peters.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: