10k Food Recipes

2 c Whole wheat flour

1/2 c Soybean flour

1 c Skimmed milk or water

1 tb Honey

1 tb Canola or sunflower oil

1 ts Sea salt

Mix dry ingredients. Add liquid and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another 1/2 hour. Take walnut size portions of dough and flatten into small cakes. Bake in oven at 400 for 1/2 hour. For cats, roll dough into 1/4″ thickness and bake on a sheet scored into small sections 1/4″ square or smaller.

1 c Butter

2 c Sugar

3 Eggs separated

3 oz Unsweetened chocolate,

-melted 1/2 pk Yeast

1/4 c Lukewarm water

1 c Milk

2 3/4 c Sifted cake flour

1 ts Salt

1 ts Baking powder

1 ts Baking soda

3 tb Hot water

1 ts Vanilla

Preheat oven to 350. Grease and flour 2 9″ round pans. Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking powder in 3 Tablespoons hot water. Sift flour, baking powder and salt. Cream butter and sugar. Add yolks, chocolate and yeast. Mix well. Add flour mixture alternately with milk. Add baking soda mixture and vanilla. Beat until smooth. Fold in stiffly beaten egg whites. Pour into prepared pans. Bake for 45 minutes.

Oil for greasing pan 3 c Cake flour

2 ts Baking powder

1 ts Baking soda

1 ts Cinnamon

1/2 ts Salt

1 c Applesauce

1 c Brown sugar

1 c Sugar

3 Egg whites

1 Grated rind of 1 orange

1 Juice of 1 orange

3 c Carrots, peeled shredded

1 c Raisins

——————————–ORANGE GLAZE——————————– 2 c Powderd sugar

4 tb Orange juice

1 ts Lemon juice

1 ts Grated orange rind

Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10″ springform pan with center hole. Combine flour, baking soda, baking powder, cinnamon and salt: set aside. Beat together applesauce, sugars, egg whites, orange rind and juce. Blend in flour mixture with mixer at medium speed only until smooth. Do not over beat. Stir in carrots and raisins. Pour batter into prepaed pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or if using spring form, remove sides of pan and put cake on wire rack to cool completly. ****************************Orange Glaze******************************* Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend. Spoon glaze over cooled cake and serve.

1 Lemon cake mix, super moist

-r pudding cake 1 c Confectioners sugar

8 oz Cream cheese, softened

9 oz Cool whip whipped topping

1 Pkg vanilla pudding mix; sm

-ll Milk 1 c Cherry pie filling

Mix and bake cake according to package directions in 9″ cake pans. Cool completely. Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it. Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet. Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.

—–crust—– 3/4 c Graham cracker crumbs

1/2 c Slivered almonds; toasted &

1/4 c Brown sugar; firmly packed

1/4 c Unsalted butter; melted

—–cake—– 24 oz Cream cheese; softened

14 oz Condensed milk

3 Eggs

1 ts Almond extract

—–topping—– 1/3 c Dark brown sugar; firmly pac

1/3 c Whipping cream

1/2 c Slivered almonds; chopped &

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill. Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.

————————————CAKE———————————— 2 c All-purpose flour

2 ts Baking soda

2 ts Cinnamon

1/2 ts Salt

3 Eggs

3/4 c Vegetable oil

3/4 c Buttermilk

2 c Sugar

2 ts Vanilla extract

1 cn 8oz crushed pineapple,

- drained 2 c Grated carrots

1 c Walnuts, chopped

——————————BUTTERMILK GLAZE—————————— 1 c Sugar

1/2 ts Baking soda

1/2 c Buttermilk

1/4 lb Butter

1 tb Corn syrup

1 ts Vanilla extract

—————————CREAM CHEESE FROSTING————————— 1/4 lb Butter, softened

8 oz Cream cheese, softened

1 ts Vanilla extract

2 c Powdered sugar

1 ts Orange juice

1 ts Grated orange peel

Preheat oven to 350 degrees. Generously grease two 9″ cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts; stir well. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pans, and cool completely. Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. Refrigerate until frosting is set. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth.

3 oz Chocolate, semi-sweet,

– melted 3 oz Chocolate, white, melted

Cocoa, unsweetened Chocolate leaves * (opt) — (garnish) ——————————-CHOCOLATE CAKE——————————- 9 lg Eggs, separated, room temp.

1 tb Rum, dark

1/4 ts Extract, vanilla

1/4 ts Cream of Tartar

8 tb Sugar

12 oz Chocolate, semi-sweet,

– melted 6 tb Butter, unsalted, melted

3 tb Cornstarch

2 tb Cocoa, unsweetened

2 1/2 oz Amaretti (about 10 Italian

– macaroons), finely — ground ——————————CHOCOLATE CREAM—————————— 4 oz Chocolate, semi-sweet,

– melted 1/2 c Water, hot

2 c Cream, whipping

2 tb Rum, dark

* For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti., Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) For Chocolate Cream: ==================== Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. To Assemble: ============ Set aside 1/4 of the chocolate cream for decorating the top of the cake. Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides. Measure height of the cake. On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16-inch-thick and as wide as the cake is high. Repeat with melted

white chocolate on another sheet of parchment. Refrigerate until chocolate is firm but not brittle, about 15 minutes. Cut chocolate crosswise into 3/4-inch-wide strips. Refrigerate to refirm chocolate, about 15 minutes. Carefully arrange strips alternately around edges of cake, gently pressing into icing. Spoon reserved chocolate cream into pastry bag fitted with a no. 3 round tip. Pipe mixture into straight lines atop the cake. Dust lightly with cocoa;’ refrigerate. Garnish with chocolate leaves. Bring to room temperature before serving. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

———————————–CRUST———————————– 1 c Ghirardelli semi-sweet

-chocolate chips 1 T Butter, unsalted

1 1/4 c Vanilla wafer crumbs

1/4 c Nuts; finely chopped

3 T Sugar, confectioners’

———————————-FILLING———————————- 24 oz Cream cheese; softened

1 c Sugar

4 lg Egg; room temp

1/4 c Amaretto

2 T Cornstarch

1 ts Vanilla extract

1 c Ghirardelli semi-sweet

-chocolate chips ———————————-TOPPING———————————- 2 c Sour cream; room temp

1/4 c Sugar

1 ts Amaretto

1/2 c Almonds, toasted sliced

Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3″ round springform pan. Trim a 9″ cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2″ overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1″ up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.

1 1/2 pk GRAHAM CRACKERS, crushed

1/3 c SUGAR

6 tb BUTTER, melted

Mix and pat into bottom and -up sides of 10″ springform -pan. CAKE 2 Envelopes KNOX GELATIN

3/4 c WATER

2 lb CREAM CHEESE, unwrapped and

-warmed in Microwave 2 minutes on high 1 1/2 c SUGAR

1 (5 oz.) can EVAPORATED MILK

1 1/2 ts LEMON JUICE

1/2 c AMARETTO

1 ts VANILLA

1 c WHIPPING CREAM, whipped

** CRUST

2 c Sugar

1 Stick margarine [see PS at

-end] 6 tb Cocoa

3 Eggs, separated

1 c Buttermilk*

2 1/2 c Flour

1 1/2 ts Vanilla

1/2 c Hot water

1 1/2 ts Baking soda

* (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add

buttermilk and flour. 3- Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13×9-inch baking pan -OR- 4 b Pour into two 8″ or 9″ diamter cake pans lined with wax paper. SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1 dash salt 0.5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3-

Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan. To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes.