Chocolate Layer Cake

Chocolate Cake

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Yields: Two 9” Layers

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Original Recipe Source : Forgotten

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Suggested Hardware:

two 9” layer cake pans

bowl and whisk or mxer

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Ingredients

2 cups flour 2 cups sugar ¾ cup Cocoa 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder ¼ teaspoon salt

2 eggs 1 cup of whole milk ½ cup oil (peanut) 2 teaspoons vanilla extract 1 cup boiling water

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1. Preheat oven to 350F
2. Grease and dust with cocoa two 9” layer cake pans, set aside.
3. In a large bowl, combine left column of ingredients.
4. Stir with a wire whisk until blended.
5. Add the rest, except for boiling water.
6. Beat well with the wire whisk or a mixer
7. While beating, heat that water to boiling
8. Stir boiling water into cake batter.
9. Pour the thin batter into the two prepared pans.
10. Bake at 350F for 30-35 minutes or until cake pulls away from the sides of the pans, top springing back when lightly touched, and a toothpick inserted into the center comes out clean.
11. Cool 5 minutes, then remove from pans and cool completely on wire racks.

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Special Notes

• Combined with Chocolate Fudge recipe.
• Layers can be stacked, and we tried it with raspberry jam between the layers. YUM!

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Pizza Sauce: Slats

Pizza Sauce (Slats)

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Yields: 24 ounces

Prep Time:

Cook Time:

Original Recipe Source : By the seat of his pants.

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Suggested Hardware:

Sauce Pan Spoon

Knife Cutting Board

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Ingredients

1 Medium Onion, Minced 2 Tablespoons Minced Garlic Robust Red Wine (4 ounces) 15 ounce can Tomato Sauce 6 ounces of tomato paste About a tablespoon of sugar

Tablespoon Olive Oil Equal Portions, Parsley, Oregano, Basil ½ Teaspoon Crushed Red Pepper Salt to taste

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1. Onion, Garlic, Parsley, Oregano, Basil, Red Pepper: Sauteed in the Olive Oil until browned, and the pan is getting some browning.
2. Deglaze with 4 ounces of tart red wine
3. Allow to cook down for about three minutes.
4. Add Tomato Sauce, then stir in Tomato Paste
5. Add Sugar, less if wine is sweeter.
6. Salt to taste, adjust seasonings to taste
7. Simmer until dough is ready, ready to top pizza.

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Special Notes

• Merlot, Cabernet have worked well. Fetzer Merlot made a great flavor profile. Cheap Carlos Rossi Burgundy worked as well.

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Pasta Dough

Pasta Dough

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Yields: 4 pounds/1.8 kg

Prep Time:

Cook Time:

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Large Mixer

Rolling Pin

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Ingredients

15 eggs 1 fluid ounce (30 ml) Olive Oil

1 Tablespoon (15 ml) Salt 2 pounds 8 ounces (1.1 kg) Bread Flour

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1. Place Eggs, Oil and Salt in a large mixer bowl. Use paddle attachment to combine.
2. Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
3. Gradually add more flour until the dough is dry and cannot absorb any more flour
4. Remove the dough from the mixer, wrap it well with plastic wrap, and set it aside at room temperature for twenty to thirty minutes.
5. After the dough has rested, roll it into flat sheets by hand or with a pasta machine.
6. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
7. While the sheets of dough are pliable, cut them into desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli.

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Special Notes

• For spinach dough: (8 ounces/ 250grams) of cooked, pureed, and well drained spinach to the eggs. Increase the amount of flour slightly if needed
• For tomato dough: (4 ounces/ 120 grams) of tomato paste to the eggs; omit the salt. Increase flour slightly if necessary
• For chipotle dough: (6 ounces/ 180 grams) pureed canned chipotle chiles in adobo sauce (HOT) using food processor or blender. Add puree to egg and oil mixture, use extra flour if necessary

1 ounce serving: Calories:80 | Fat: 2g | Saturated Fat: .5g | Cholesterol: 50g | Sodium: 125g | Total Carbohydrates: 13g | Protein: 3g |

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