Total cheat on my blog today. My schedule is stacked high with “to-do’s” so I haven’t the time for a thoughtful post. So here are a couple of my favorite recipes you might want to make for that upcoming Christmas or New Year’s Eve/Day potlucks. The first is a cobbler recipe that was given to me by my late neighbor, Connie. She was an accomplished cook.
Preheat oven to 375 degrees.
6 cups berries or pared, cut up fruit such as apples or peaches
¾ cup sugar
1/3 cup flour
Combine berries or other fruit with sugar and flour. Mix well and pour into 8×8 inch pan. Note: If strawberries are used, add ¼ cup of tapioca. Note: chopped up crystallized ginger goes well with peach cobbler.
1 cup flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg, beaten
½ cup butter (1 stick)
Combine flour, sugar, baking powder and salt and mix well. Add beaten egg to dry ingredients and stir until mixture is moistened but still crumbly. Spread topping evenly over berries/fruit in baking pan. Melt butter and drizzle over the topping. Bake 40 minutes or until topping is golden and fruit is bubbling.
This is a Finnish recipe that I got from a fellow student in a chocolate class I took a few years ago. Very unique and marvelously good. She translated it from a Finnish Chocolate book, hence the metric measurements.
Chocolate Cake with Graham Crackers
200 g (7.055 oz.) dark or semisweet chocolate
250 g (8.82 oz.) coconut butter (or regular butter)
2 eggs (or pasturized egg equivalent)
3 dl (about 1.5 c.) powdered sugar
milk (you can use Kahlua or Creme de Cacao instead)
Melt chocolate and coconut butter (or plain butter) in double boiler hot water bath. Let cool down. (I melted the butter in microwave and added chocolate into the warm butter which melted the chocolate. Be sure to mix well to a smooth mixture).
Beat eggs and powdered sugar until light in another bowl. Beat chocolate/coconut butter mix slowly into egg/sugar mix.
Line a meat loaf pan with parchment cooking paper. Spread about .5 inch layer of chocolate mixture on the bottom. Set a layer of graham crackers (any other type of sweet cracker that you prefer) on the chocolate mix. Brush with milk (or any liquor). Cover with another layer of chocolate mix. Repeat layering 3 to 4 times ending with chocolate layer.
Chill 2 or more hours. Remove from pan and remove the parchment paper. Dust with cocoa powder. The cake is ready to eat.
The cake keeps well in the refrigerator and ages well. Because of the raw eggs it is safer to keep the leftovers refrigerated unless you use the pasteurized eggs.
Enjoy & Merry Christmas, Happy Hanukkah, Felicitous Kwanzaa!