Tag Archives: butter

Espresso Chocolate Cake with Kahlua Cream

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Submitted by Ruth

Cake Ingredients

¼ c. good instant coffee 5½ oz. unsalted butter
¾ c. soft dark brown sugar 2 eggs, lightly beaten
1/3 c. ground almonds 1½ c. self-rising flour
¼ unsweetened cocoa powder ¾ c. water

Kahlua Cream Ingredients

2 tsp espresso coffee powder 2 tbsp super fine (castor) sugar
¼ c. Kahlua (recipe calls for ½, I use ¾) 10½ fl oz. cream, lightly whipped

Cake Directions

  1. Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
  2. Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
  3. Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
  4. Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
  5. Carefully spoon the mixture into the cake pan & smooth the surface.
  6. Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  2. When cake is done, put filling between the two layers.

Kahlua Cream Directions

  1. Combine everything in a small saucepan & stir over low heat until coffee dissolves.
  2. Serve cake warm covered with Kahlua cream.

Pound Cake

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Submitted by Foghorn Leghorn

Ingredients

6 eggs 3 c. sugar
8 oz. Philadelphia cream cheese 3 c. flour
1 tsp vanilla 3 sticks salted butter
½ c. powdered sugar 2 tbsp concentrated lemon juice

Directions

  1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
  2. Add sugar to mixture. Then add flour & eggs alternately.
  3. Add vanilla.
  4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
  5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
  6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
  7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.

Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.

Miles’ Chocolate Icing

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Submitted by AkumaZ

Ingredients

1 stick butter or margarine ½ c. cocoa powder
¾ c. powdered sugar 3 tbsp milk
1 tsp vanilla extract

Directions

  1. Melt butter in microwave or sauce pan. Place in bowl. 
  2. Stir in cocoa & vanilla extract into the butter. Beat in powdered sugar slowly in small amounts. 
  3. Add milk when mixture gets thick. Continue to add powdered sugar & milk to taste. 
  4. Should produce enough to frost a cake.

Double Stuffed Potatoes

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Serves 4

Ingredients

4 large baking potatoes 2 tbsp butter or margarine
½ c. chopped onion ¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream 2 tsp dried chives
Salt & Pepper

Directions

  1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
  2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
  3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
  4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. 
  5. Bake potatoes until heated through, about 10 minutes.

Super Easy Rosemary Potatoes

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Submitted by jennifer_ann7

Ingredients

1½ lbs red potatoes, quartered 1 tbsp butter
1 tsp garlic, minced 1 tsp dried rosemary
½ tsp salt ¼ tsp pepper

Directions

  1. Organic Red Potatoes by artizone on FlickrPlace butter & garlic in 8″ square baking dish.
  2. Microwave for 45 seconds or until butter melts.
  3. Add rosemary, salt, pepper & potatoes.
  4. Toss well. Cover & microwave for 7-10 min.
  5. Carefully remove cover (steam is VERY hot) & poke a potato with a fork to check for tenderness.
  6. If they aren’t done, re-cover & continue to microwave at 2 min. intervals until cooked.