Molten Chocolate Cake Submitted by: Leiha (Recipe from Classic Home Desserts, by Richard Sax) (prepared by and served at the Jersey Shore trip by Barb T) Ingredients 4 oz. best possible quality semi-sweet chocolate, finely chopped (this is the key to the success of this recipe. Nestle and Hershey's won't do. Try Ghiradelli or a finer making chocolate obtained from a gourmet store.) ½ oz. unsweetened fine chocolate, finely chopped 10 TBSP softened unsalted butter ½ cup granulated sugar 3 large eggs ½ cup, plus 3 tsp All Purpose flour ¾ tsp baking powder 1 ½ TBSP unsweetened cocoa powder Instructions 1. Lightly butter six one-cup ramekins, set aside. 2. Place the semisweet chocolate and the unsweetened chocolate in the top of a double boiler over low heat, gently stirring until melted. Remove from heat. 3. When the chocolate is smooth, stir in the butter and sugar. Add the eggs, flour, baking powder and cocoa. Beat with an electric mixer at medium high heat until the mixture is smooth and has a thick, mousse like consistency, about 5 minutes. 4. Fill the ramekins ½ full, and cover with plastic wrap. Freeze at least three hours and up to one week. 5. Just before serving, preheat oven to 375 degrees, with a rack at the center of the oven. Unwrap and bake the cold desserts until the outer edges of the tops are set, but the centers are still moist and shiny, usually about 10-12 minutes. Invert each portion onto a plate and serve warm with vanilla ice cream or whipped cream. Can also be served in the ramekin. Makes six. Mary's Brownies Submitted by: Mary Stella Ingredients 4 1 oz squares unsweetened baking chocolate 2 sticks salted butter 2 cups (scant cups) sugar 1 tsp vanilla extract 3 extra large eggs (or 4 large eggs) 1 cup flour 1 cup semi-sweet chocolate morsels 2 cups mini-marshmallows 1/2 cup chopped walnuts (optional) Instructions Preheat oven to 350 degrees. In a large microwave bowl, melt chocolate squares for two minutes on High. Add butter and microwave another two minutes on High. Stir together until blended smooth. Stir in sugar and vanilla, then add eggs one at a time, mixing thoroughly after each egg. Add the remaining ingredients one ingredient at a time, stirring after each addition. Spread into an ungreased 9 X 13 inch pan and bake for exactly 30 minutes. Test after 30 minutes. If the brownies aren't done, cook for additional five minute intervals. The time varies according to oven. (I've baked mine as much as 45 minutes in some oves.) Brownies should be rich, "melt-y" and a little gooey but definitely not raw. Cool 15 minutes in pan, then cut into squares and allow to cool completely. Pour a large glass of cold milk and enjoy! Pumpkin Bread Submitted by: Judy Ingredients 3 cups sugar 1 ½ cups brown sugar 1 ½ cups Crisco Oil 6 eggs 3 cups pumpkin (1 large can or 2 small cans = about 3 cups) 1 1/8 cups water dash cloves 1 ½ tsp cinnamon 1 ½ tsp nutmeg 1 ½ tsp pumpkin pie spice 5 ¼ cups flour 2 ¼ tsp baking powder 1 ½ tsp baking soda 1 ½ tsp salt 1-2 cups softened raisins (optional - the original recipe called for chocolate chips) Instructions 1. Blend together first 4 ingredients in very large container (such as a Dutch oven pot), and beat. 2. Add pumpkin, water, and spices and blend thoroughly. 3. Mix dry ingredients together and stir into mixture; blend thoroughly! Stir in raisins. 4. Pour mixture into greased and floured loaf pans (I use a baking spray that has flour in it). 5. Bake at 350 degrees for about 1 hour, until sides begin to pull away from the pan and a toothpick inserted in the center comes out clean. This recipe will fill 1 large and 3 medium loaf pans, or 2 large and 1 medium loaf pan, about 2/3 to 3/4 full. Copyright © RBL Romantica. All rights reserved. Reproducing material from this site without permission is prohibited.