Hot Fudge Sauce

Hot Fudge Sauce

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Yields: Enough to top a cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Original Recipe Source : Forgotten

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Suggested Hardware:

Double Boiler

Saucepan

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Ingredients

4 ounces Unsweetened Chocolate 3 Tablespoons butter, unsalted ⅔ cup water ⅓ cup sugar

6 tablespoons corn syrup Pinch of salt 1 tablespoon rum or other flavoring

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1. Melt the chocolate and butter slowly in a double boiler or microwave, stirring frequently until combined.
2. Meanwhile, heat the water to boiling in a small, heavy saucepan.
3. When the butter and chocolate have melted, stir the mixture into the boiling water.
4. Add the sugar, corn syrup and salt. Mix until smooth.
5. Turn the heat up and stir until mixture starts to boil; adjust head so that the sauce is just maintained at the boiling point, stirring occasionally.
6. Allow sauce to boil for 9 minutes
7. Remove from heat and cool for 15 minutes. Stir in the flavoring and serve warm.

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Special Notes

• When used on cake, pour warm and put in fridge to harden. Can also be made ahead and warmed in the microwave- stir for original texture.

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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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