Fried Egg and Avocado Sandwich

  Recipe Courtesy of Paula Deen

Servings: 2 servings
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy

Ingredients 

4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced

Directions

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

Best known as a companion to peanut butter in sandwiches, marshmallow spread is also excellent atop ice cream, floating in hot cocoa, or as a dip for fruits and crackers. Creating this fluffy whip at home is easy, and you'll be amazed at the fresh vanilla taste.

Homemade Marshmallow Spread

1/3 cup water

1/4 cup corn syrup or honey

 3 egg whites at room temperature

1/2 teaspoon cream or tartar

1 teaspoon vanilla extract

Directions

1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.

2) When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.

3) By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.

4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.

5) Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.

6) Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat". 

yield: about 3 cups

This recipe is courtesy of King Arthur Flour.

MULLED  CIDER

4 cups apple cider
4 cups cranberry juice
1 orange, thinly sliced
1 teaspoon allspice berries
1 teaspoon whole cloves
1 whole nutmeg
2 cinnamon sticks
1 cup Calvados

Bring all ingredients, except Calvados, to a boil over medium-low heat.  Cook for 15 minutes.  Strain juice into a crockpot.  Add Calvados.  Serve in cups with extra orange slices and cinnamon sticks.

Paula Deen's Mexican Crab Dip Recipe

Warm Mexican Crab Dip

Recipe courtesy Paula Deen

Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Intermediate

Serves:
4 to 6 servings

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
1/2 cup light colored beer
2 cups heavy whipping cream
1 (8-ounce) package cream cheese
1 (8-ounce) block pasteurized prepared cheese product
1 pound lump crabmeat, drained and picked for shells
1/4 cup fresh lime juice, (about 2 limes)
1/4 cup minced green onion
1/4 cup minced fresh cilantro leaves
1 teaspoon chili powder
1 teaspoon salt
Pinch freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
Tortilla chips, for serving, recipe follows

Directions

In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.

Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.
Tortilla Chips:

Oil
6 (10-inch) flour tortillas
Salt

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Cut the tortillas into triangles. Fry them, in batches, until golden, about 2 minutes. Remove the tortillas from the oil to paper towels to drain. Sprinkle with salt, to taste, and serve.
Copyright 2012 Television Food Network G.P.

Butter Pecan Bundt Cake Recipe

 
1 Butter Pecan Cake Mix
1 small box Coconut Cream Instant Pudding Mix
1 14,5 ounce can German Chocolate Cake Icing
1 cup Sour Cream
4 Eggs
1 cup Vegetable Oil
1 cup Hot Water
1 cup chopped Pecans

Preheat oven to 325 degrees.

Mix all ingredients except pecans, beating for 2 minutes.  Stir in pecans.   Bake in a well greased Bundt cake pan for 45 to 55 minutes.  Cool cake for 10 minutes before removing from pan.  When cool, dust cake with confectioners' sugar.

Cheddar Cheese Wafers Recipe

RECIPE INGREDIENTS

1/2 pound sharp Cheddar cheese, grated (about 2 cups)

4 tablespoons unsalted butter, softened

1/4 teaspoon celery seeds

1/2 teaspoon worcestershire sauce

1/4 teaspoon dry mustard

1/4 teaspoon Tabasco sauce

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

1 teaspoon kosher salt DIRECTIONS In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium speed or process until smooth. Add the flour and beat on low speed or process until combined. Gather the dough into a ball and knead a few times on a lightly floured surface. Shape the dough into a 12-inch log, wrap in plastic and refrigerate until firm. Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log 1/4 inch thick and arrange the slices 1 inch apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom and around the edges. Transfer them to a wire rack to cool before serving.

White Wine and Strawberries

I found this recipe on The Pioneer Woman's cooking site. The weather has been so hot, I thought this would be the perfect light dessert to have with luncheon tomorrow. It might have been, but we will never know, since we ate it all today. Scrumptious!

I can't say enough good things about the Pioneer Woman's recipes. It doesn't matter which recipe you choose, you know it will be delicious!!!!!

Ingredients

• 2 pounds Fresh Strawberries, Stemmed And Sliced Thick
• 3/4 cups Granulated Sugar
• 1-1/2 cup Fruity White Wine, Such As Riesling
  

Preparation Instructions

Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves. Let stand 30 minutes up to 3 hours. Serve.

Enjoy!

Ruth Ann

Glamorous Chic

http://www.glamorouschic.etsy.com

Buck's Fizz

From Mar-A-Lago - Donald Trump's Club

1 teaspoon Grenadine
3 ounces orange juice
3 ounces sparkling water

Spoon Grenadine into a chilled champagne glass
Add orange juice
Fill with sparkling water

http://www.glamorouschic.etsy.com

Fire Roasted Jalapenos Recipe

Jalapeño Roaster:

Feeling roasty? Don't hesitate to add this roaster to your grillware
collection. Its nonstick coating is PTFE- and PFOA-free for safe
grilling and easy clean up. The jalapeño roaster holds up to 16
medium-sized peppers and can be used in the grill or oven so you can
enjoy this spicy accessory year-round.

Stuffed Jalapeño Peppers Recipe

16 medium-sized jalapeño peppers* 3-4 oz. cream cheese, softened 3/4-1 cup shredded cheddar cheese 1 clove garlic, diced 2-3 green onions, sliced 2-3 sun dried tomatoes (oil-packed), chopped 8 slices bacon, halved (optional) Salt and pepper to taste Water-soaked toothpicks (5 minutes of soaking) Preheat grill to medium. Cut off top of each pepper and carefully core the pepper, removing all seeds. If you do not have a jalapeño corer, a vegetable peeler is a good kitchen tool for hollowing out peppers. Remember the oils in jalapeño peppers are very hot, so take care not to touch your face or eyes. Place the peppers upright in roasting holes. In bowl, mix cream cheese, cheddar cheese, garlic, onion, tomatoes, salt and pepper. Put mixture in pastry bag and pipe cheese evenly into peppers. A knife or spoon may also be used to stuff the peppers. If desired, wrap upper half of each piece with a 1/2 slice of bacon and skewer with water-soaked toothpicks. The water helps keep the toothpicks from catching fire. Grill peppers until bacon is done, about 20-30 minutes. Serve hot. *The size of jalapeño peppers may vary by grocer, region and season. If peppers are too small, skewer them with water-soaked toothpicks to keep peppers from falling through roasting holes.

Molten Chocolate Cakes

This is the signature dessert of Carnival Cruise Lines.

MINI MOLTEN CHOCOLATE CAKES - Makes 8 individual cakes

8 tablespoons (1 stick) unsalted butter
Cocoa powder, sifted
8 ounces semisweet chocolate, chopped
4 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon orange or hazelnut liqueur
(such as Grand Marnier or Frangelico)
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Powdered sugar for decoration
Whipped cream or vanilla ice cream for serving

1. Heat oven to 400° F. Using cooled melted butter and a pastry brush, grease the miniature Bundt pans and coat with sifted cocoa powder, knocking them out lightly over the sink to remove any powder that has not adhered to the molds. Line two rimmed baking sheets with parchment paper and place one Bundt pan on each.
2. Melt the remaining butter and chocolate together in a medium-sized heatproof bowl set over a pan of water that has not yet come to a simmer. Make sure the bottom of the bowl is at least several inches above the surface of the water. Stir the mixture gently until smooth and remove bowl from heat. Set aside to cool slightly.
3. Beat eggs, yolk, vanilla, liqueur, salt, and sugar on high speed in the bowl of an electric mixer fitted with a whisk attachment, or with handheld electric beaters, until the volume of the eggs has almost tripled and the mixture is pale yellow and drops from the lifted beaters in thick ribbons. Pour melted chocolate over the egg mixture and using a large rubber spatula, fold in chocolate with as few strokes as possible to avoid deflating the eggs. Sprinkle flour over chocolate mixture and rapidly fold in with a light hand.
4. Using a small ladle or an ice-cream scoop, fill the 8 prepared molds. (At this stage they can be covered with plastic wrap and refrigerated for several hours. Let sit out on the counter for a half hour or so before baking.)
5. Bake cakes, one sheet at a time, in the center of the oven until they have risen about a half-inch above the tops of the molds; they will have a top crust, though their centers will still appear a bit glossy and will jiggle slightly when the pan is slid back and forth, about 12-14 minutes. (Baking times will vary depending on the molds and oven used. Underbaking is preferable to overbaking.)
6. Run a paring knife around the inside edges of the molds and invert them onto a large piece of parchment paper sitting on the counter. Allow to cool for a minute, then lift off Bundt pan. Transfer the cakes to individual serving plates and dust with powered sugar. Serve with a dollop of whipped cream.

Sticky Toffee Pudding Recipe

Warm Sticky Toffee Pudding Recipe

This recipe is from Mani Niall’s book Sweet!, which features various sweeteners in all their guises. From sprinkles of dark brown sugar, to swirls of agave nectar and viscous golden syrup, this book celebrates all things sweet.

Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures.

This recipe is from Mani Niall’s book Sweet!, which features various sweeteners in all their guises. From sprinkles of dark brown sugar, to swirls of agave nectar and viscous golden syrup, this book celebrates all things sweet.

One of things people often complain about “natural” foods is that they’re too expensive. Yes, this bag of unrefined cane sugar, called açúcar mascavo organico that I used to make this dessert, cost me around €3 at the Salon del Gusto I went to a few months back. It’s about twice what a similar-sized bag of refined white sugar would have set me back. But it has so much flavor, that even at three or four times the price, it’s still a great value. So don’t feel so guilty about occasionally going au naturel if you want.

Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures. Thankfully, Mani offers two ways to make this. The instructions below are for those seeking immediate gratification, and the notes after the recipe offer a do-ahead alternative, for those seeking delayed gratification.

I’ve been meaning to make Sticky Toffee Pudding for years now, almost since my high school days, which are, unfortunately, a little too far behind me. So although I’m fully-clothed, and not fraternizing with strapping young high school jocks anymore, I’m jumping around my kitchen, yelling “Sweet!” anyways.

Sticky Toffee Pudding with Dates and Candied Ginger
Eight servings

Adapted from Sweet! (Da Capo) by Mani Niall

Because I like the play of sweet and spicy, I added a handful of chopped candied ginger to the recipe. You can use Golden Syrup, which is one of the best sweeteners ever. I also made a batch with treacle from England, which is similar to molasses, and it was excellent, too.

Things got a little out of hand here, and I ended up making Sticky Toffee Pudding twice this week, the second time in my Baker’s Edge pan. If using one, bake the pudding for 35 to 40 minutes.

For the toffee sauce

2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar (or another dark brown sugar)
2 1/2 tablespoons golden syrup or molasses
pinch of salt

For the pudding

6 ounces (180g) pitted dates, snipped or chopped
1 cup (250ml) water
1 teaspoon baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

1. Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)

2. Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

5. In a small bowl, sift together the flour, baking powder, and salt.

6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

8. Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

9. Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Hershey 'Perfect Chocolate Cake'

Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Instructions:

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans.

Stir together sugar, flour, cocoa baking power, baking soda, and salt in a large bowl. Add eggs. milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pan, turning onto a wire rack. Frost as desire


'PERFECTLY CHOCOLATE' FROSTING

1/2 cup butter or margarine
2/3 cup Hershey's cocoa
3 cups confectioners sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Alternately add confectioners sugar and milk. Beat to spreading consistency.
Add a small amount of milk, if needed. Stir in vanilla.

Raspberry Dessert Recipe

1 stick margarine, softened

1 cup all purpose flour

2 tablespoons sugar

1/3 cup finely chopped pecans

Mix well. Press into a 9x13 baking pan. Bake at 325 degrees for 15 minutes. Cool.

2 8-ounce packages cream cheese, softened

2 cups confectioners’ sugar, sifted

8 ounces Cool Whip

Mix together and spread over cooled crust.

Dissolve

2 3-ounce packages raspberry jello

½ cup sugar

in

2 cups hot water.

When dissolved add

2 10-ounce packages frozen red raspberries

Stir until the mixture is somewhat thickened.

Pour over cream chesse mixture.

Cover and refrigerate until set.

Brazilian Caipirinha Recipe

My niece recently returned from several months in Brazil.
Last night she taught me to make this marvelous cocktail.
Wow!!!!!

Ingredients

• 3 limes
• 1/2 cup sugar
• 1 1/2 quarts ice
• 1 cup cachaca (Brazilian brandy made from sugar cane)

Instructions

Cut the limes in half, and then cut each half into 8 pieces. Place 12 pieces of lime in each of 4 double old-fashioned glasses (or other 12-ounce glasses.) Sprinkle 2 tablespoons of sugar into each glass. Using a muddler or the butt end of a large wooden spoon, mash the limes into the base of the glass. Try to dissolve the sugar as you do this, and stir occasionally. Fill each glass with 1 1/2 cups of ice and 1/4 cup of cachaca. Pour the contents of the glass into a shaker, and invert the glass into the shaker to act as a lid. Shake the glass and shaker to combine the sugar and cachaca for several seconds. Lift the glass from the shaker, and pour the contents back into the glass. Repeat the process with the remaining 3 glasses.

Yield: 4 caipirinhas

Creme Caramel Recipe

This is one of my all-time favorite recipes, but it seems particularly appropriate at Christmas. It lends a lovely light dessert after a heavy meal. I love it and your guests will love you for it!!

This recipe is adapted from Susan Branch.


Creme Caramel

3 eggs
w egg yolks
1/2 cup sugar
2 cups hot milk
1 cup hot cream
1 1/2 teaspoons vanilla extract

3/4 cups sugar
-----------------------------------------------------------------------------------------------

Preheat oven to 325 degrees.

Beat eggs and yolks together, just enough to blend. Heat milk and cream together. Stir 1/2 cup sugar into eggs. Slowly add hot milk mixture to egg mixture, stirring constantly. Add vanilla extract.

To make caramel:

Put 3/4 cup sugar into dry skillet over medium heat. Swirl pan, but don't stir. Cook until deep caramel in color. (The sugar dries out quickly as it cools, so work quickly.) Divide the caramel among 8 buttered ramekins, swirling each dish to distribute caramel.

Line a roasting pan with a towel and set the ramekins onto the towel. Pull out the middle rack of the oven and place roasting pan on the rack. Pour boiling water into the roasting pan about 1" deep. Pour the custard into the ramekins, filling about 3/4" full.

Bake for about 45 minutes until a knife inserted into the center comes our clean.

Cool, then chill, covered in the refrigerator.

To serve, cut tightly around ramekin.

Invert a small bowl over the ramekin. Turn both upside down. The caramel will slide out on top of the pudding, creating a pool of deliciousness.

Mulled Apple Cider with Calvados

MULLED APPLE CIDER WITH CALVADOS

4 cups apple cider
4 cups cranberry juice
1 orange, thinly sliced
1 teaspoons allspice berries
1 whole nutmeg
2 cinnamon sticks
1 cup Calvados

Bring all ingredients to a boil over medium-low heat. Cook for 15 minutes. Strain liquid into crockpot. Add brandy and set crockpot to low to keep hot until serving time. If you wish, you can set the crockpot on the table and surround it with fall or Christmas greens, fruit, and flowers. Serve into cups and garnish with extra orange slices and cinnamon sticks.

Enjoy!
Ruth Ann
http://www.r2swanger.etsy.com
http://www.beadkits.etsy.com

Guiness Cupcakes

• 1 cup stout (Guinness or other Irish full-bodied beer)
• 1 cup butter, room temperature
• ¾ cup unsweetened cocoa powder
• 2 cups flour
• 2 cups sugar
• 1½ tsp baking soda
• ¾ tsp salt
• 2 large eggs
• ⅔ cup sour cream

Ganache Filling

• 8 oz bittersweet chocolate
• ⅔ cup heavy cream
• 2 tbsp butter, room temperature
• 1-2 tbsp of Irish whiskey

Frosting

• 3-4 cups confectioners sugar
• 1 stick of butter, room temperature
• 4 oz (2 nips) of Bailey's Irish Cream or other Irish cream liqueur

Special Equipment

• cupcake tins
• cupcake liners

Bake Cupcakes

1. Preheat oven to 350º. Line 24 cupcake tins with liners
2. Bring stout and 1 cup of butter to a simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly
3. In a medium bowl, whisk together flour, sugar, baking powder and ¾ tsp of salt to blend
4. In a large bowl beat eggs and sour cream to blend. Add the stout chocolate mixture and beat to combine. Add flour mixture and beat briefly on a slow speed. Using a spatula, fold batter until completely combined
5. Divide batter and bake until tester comes out clean or about 17 minutes

Make Ganache Filling

1. Chop up the chocolate and transfer it to a heatproof bowl
2. Heat the cream in a saucepan until it is simmering and pour it over the chocolate. Let this sit for a minute and stir until smooth
3. Add the butter and whiskey, stir to combine. Let this cool until thick. (You can refrigerate it so that it’s nice and thick)
4. Once your cupcakes are cool enough, poke each cupcake in center to create a well. Pipe ganache into these wells

Make Frosting

1. Whip the butter in the bowl of an electric mixer for several minutes
2. Slowly add powdered sugar and combine. Mix in Bailey's
3. Pipe frosting onto cupcakes

Pink Sangria Iced Tea Recipe

Pink Sangria Iced Tea

(serves 5)

2 cups boiling water

4 orange herb tea bags

3 tablespoons sugar

2 cups cranberry juice cocktail

1 cup dry white wine

Pour boiling water over bags and let steep for about 5 minutes. Remove bags from water and stir in sugar. Let cool. Stir in juice and wine.

Serve over ice with a ring of frozen orange slice.


I found this fabulous recipe at
http://www.gritsandglamour.blogspot.com

Barb's blog is simply marvelous.
I spend way too much time reading her blog,
but the time is never wasted!
Drop by and visit her!

Have a fabulous day!
Ruth Ann
http://www.r2swanger.etsy.com

Julia Child's Cake

REINE DE SABA
(Chocolate and Almond Cake)

CAKE:
1/2 cup (1 stick) unsalted butter, softened
2/3 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
Pinch salt
4 ounces semisweet chocolate, melted with 2 tablespoons rum OR brewed coffee
1/3 cup finely pulverized (ground) almonds
1/4 teaspoon almond extract
3/4 cup sifted cake flour, returned to sifter

CHOCOLATE BUTTER ICING:
1 ounce (1 square) semisweet chocolate, finely chopped
1 tablespoon rum OR brewed coffee
3 tablespoons unsalted butter

To make Cake, butter and flour an 8-inch diameter cake pan that's at least 1 1/2 inches deep. In a 3-quart mixing bowl, cream butter and 2/3 cup sugar together with an electric mixture for several minutes until mixture is fluffy and pale yellow. Beat in egg yolks until well blended. Beat egg whites and pinch of salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff peaks form.
Fold chocolate mixture into butter-sugar mixture, then stir in almonds and almond extract. Fold in 1/4 of whites to lighten batter. Fold in 1/3 of remaining whites. Sift 1/3 of flour over and fold in. Fold in remaining whites alternately with flour in 2 more additions each.
Turn batter into prepared cake pan, push the batter up to its rim with a rubber spatula. Bake on middle level of a preheated 350-degree oven, about 25 minutes or until cake has puffed and 2 1/2 to 3 inches around the circumference are set so that a tested in that area comes out clean. Center should move slightly if pan is shaken. Cool cake in pan 10 minutes. Run a knife around edges of pan and reverse cake on a rack to cool completely, an hour or two.

Cake must be cold to ice.
Meanwhile, make Chocolate Butter Icing. In a small metal bowl set over a small saucepan of not quite simmering water, combine chocolate and rum. Stir until chocolate is melted and smooth. Remove bowl from water. Beat butter into chocolate, a tablespoon at a time. Then beat over cold water until chocolate mixture is cool and of spreading consistency. Place cake on a platter. At once, spread evenly over the cool cake with a spatula or knife.

Makes 1 (8-inch ) cake, 6 to 8 servings.

From "Mastering the Art of French Cooking: Volume One,

" by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961).

Enjoy!
Ruth Ann
http://www.r2swanger.etsy.com

Sour Cream Apple Pie A delicious upgrade on a classic, this is the best apple pie we've ever had. Yield: 8 Servings 3 tablespoons unsalted butter softened 2 teaspoons vanilla extract 1/4 c + 2 tb sugar 2 large eggs 1 teapoon cinnamon 3 tablespoons all purpose flour 2 tablespoons all purpose flour 5 large Granny Smith apples 1 1/3 cups sour cream 1 packaged pie crust 2/3 cup sugar 1/4 teapoon salt Instructions Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well. Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Enjoy! Ruth Ann http://www.r2swanger.etsy.com