Root Beer Chocolate Cake Recipe

This interesting cake has just a touch of root beer flavor
but it comes out light and moist.
Be sure to use root beer with sugar in it, not sugar-free.

Ingredients
3/4 cup shortening
1 3/4 cups granulated sugar
2 large eggs
1/2 tablespoon vanilla extract
2 2/3 cups all-purpose flour
1/4 cup dutch-processed cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk
1 12-ounce can root beer, not sugar-free

Directions
Preheat the oven to 350 degrees. Grease and dust with flour a 13 x 9-inch baking pan.
1. Cream the shortening and sugar together. Add the eggs one at a time, beating well after each. Beat for five or six minutes so that the mixture is lightand fluffy. Add the vanilla.
2. In another bowl, mix the flour, cocoa, salt and soda together.
3. In three or four additions, add the dry ingredients and the liquids to the creamed mixture alternately starting and ending with the dry ingredients.
(Each time that we made this, we added the buttermilk first then one half of the soda and finally, the rest of the soda.) Mix only until smooth.
4. Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until the cake tests done with a toothpick. Cool completely before frosting with
the frosting of your choice.

Baker’s Note: When making a cake such as this, you are mixing oil (shortening) and water (soda pop and buttermilk)—which don’t mix.
The egg yolks act as an emulsifier, a bonding agent between the oil and water molecules and the flour absorbs much of the water. That is why you start with the flour addition—so that the water doesn’t overload the fat mixture before the flour is there to start absorbing water. It’s also why you add the
liquids in stages between the flour additions.

Chocolate Butter Frosting
We used this frosting for our Root Beer Chocolate Cake. It’s a simple frosting that works well on any cake.
Ingredients
3/4 cup butter
about 5 cups powdered sugar
2 tablespoons milk
2 ounces unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
Additional milk as required
Directions

Cream the butter. Add half the powdered sugar and two tablespoons milk.
Gradually add the remaining powdered sugar, beating as you go.
Add the vanilla and melted chocolate.
Add more milk as required to reach a spreadable consistency.

Simply the Best of German Cooking

Fleischkuekle consist of two parts.

1. Dough
2. Meat

Ingredients

Dough
2 eggs
1 cup milk
1 tsp. salt
1 tsp. garlic powder
2 3/4 cups flour

Meat

1 pound ground beef

1/4 pound ground pork
2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped onions

Now, let’s get started

Mix the ‘Dough’ ingredients together to make a soft dough. Let rest before rolling.
Mix ‘Meat’ ingredients well. Roll Dough out into 9″ circles on a floured surface. Put meat mixture on half the rolled dough. Fold other half of dough over meat and seal with a rolled plate edge. Deep fry in hot (375 degree) cooking oil, until golden brown on both sides.

makes: 4 servings

8 slices multigrain bread
8 slices low-fat Jarlsberg or Cheddar cheese
1 large tomato, cut into 8 slices
2 roasted red peppers, halved
12 large leaves fresh basil

1. Coat both sides of the bread with olive oil-flavored cooking spray.
   In a large nonstick skillet over medium heat, cook the bread on 1 side for 2 minutes, or until lightly toasted. Do this in batches, if necessary. Remove from the pan.
2. Arrange 4 of the slices, toasted side up, on a work surface. Top with the cheese, tomato, peppers, and basil. Top with the remaining bread slices, toasted side down.
3. Carefully place the sandwiches in the skillet. Cook for 2 minutes per side, or until toasted and the cheese melts

INGREDIENTS:

1 (4 to 5-lb.) fully cooked boneless ham
2 (10-oz.) jars (2 cups) apple jelly
1/2 cup Dijon mustard
2 tablespoons brown sugar
1 teaspoon ginger
3 teaspoons dry mustard

DIRECTIONS:

1. Heat oven to 325°F. Spray shallow roasting pan with nonstick cooking spray. Place ham in sprayed pan. With knife, score ham by cutting diamond shapes about 1/4 inch deep through surface. Bake at 325°F. for 45 minutes.
2. Meanwhile, in small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is well blended, stirring constantly.
3. Remove ham from oven; brush with about half of the glaze. Return to oven; bake an additional 30 to 45 minutes or until ham is thoroughly heated, basting with remaining glaze once or twice. Serve with any remaining glaze.

Rib-eye steaks (3-4 inch to 1-inch in thickness) Celery salt
Onion salt
Garlic salt
Kitchen bouquet
butter (use 1 stick or 1/2 cup for 6 steaks)

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.Grill steaks until of desired doneness, basting with the butter as needed.

Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.

INGREDIENTS

• 2 (10 ounce) marbled beef rib-eye steaks
• 2 teaspoons garlic powder, or to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (12 fluid ounce) cans cola-flavored carbonated beverage
• 2 cups barbeque sauce
• 8 slices bacon

DIRECTIONS

1. Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
2. Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
3. Preheat an outdoor grill for high heat.
4. Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill’s heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
5. Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.

2 pkg Crescent roll dough
8 oz pkg cream cheese
3/4 cup sugar
1 tsp vanilla
1/2 tsp almond extract
1 egg yolk

 Combine everything except dough.  Pat one roll of dough in 9 by 13 in. pan. 
Spread cheese filling.  Top with remaining dough.  Sprinkle with cinnamon and sugar.
Bake at 325 degrees for 25 min.  You can also make this without the top layer of dough.

Chicken breasts – browned
1/2 lb shreaded cheddar cheese
1 – 4oz can chopped black olives
1 can cream of chicken soup
1 – 12oz sour cream
1 – 4oz can chopped green chilies (drained)
10 – 12 flour tortillas

 Mix chicken, olives, 3/4 of the cheese and green chilies
Place in middle of the shell and roll up, Place seam side down in a 9 by 13 pan
Mix soup and sour cream and put on top of shells
Sprinkle remaining cheese on the top.

 Bake at 350 for about 20 minutes or until bubbly.

2 cups mashed ripe bananas (about 5 bananas)
one 14 ounce can evaporated skimmed milk
1 cup fat free egg substitute
1/3 cup golden rum
1 egg
1/2 tablespoon vanilla extract
1 cup sugar

Preheat the oven to 325

In a large bowl combine the bananas condensed milk evaporated milk
egg substitute rum and vanilla whisk until well blended and frothy

In a small heavy bottomed sauce pan combine the sugar and 3 tablespoons water over high
cook stirring constantly until the sugar dissolves 1-2 min reduce the heat to medium and swirling the
pan occasionally (do not stir) until the mixture has become a very thin liquid and is caramel brown
7-10 min pour the caramel syrup into two 4-cup glass bowls or souffle swirling to coat the bottoms and part way
up the sides. Pour the banana mixture into the bowls.

Put the bowls into a large baking dish; add enough hot water to the baking dish too come up the sides
of the bowls. Bake until the custards are set and a knife inserted in the center comes out clean, about
1 1/2 hours. Cool on a rack, then refrigerate, covered, until thoroughly chilled at least 4 hours.

To serve: invert the custards onto a platter, letting the caramel syrup pool around the custard