Recipe#12049
Title: New York
From: KFDV07A@prodigy.com (Larry Cohen)Newsgroups: rec.food.recipes
Subject: Collection: New york recipes
Date: 18 Jan 1995 08:02:33 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <3ekb6u$mr0@usenetw1.news.prodigy.com>
Collection: New york recipes
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Zabar's Scallion Cream Cheese Spread
Categories: New york, Breakfast
Servings: 8
1 lb Cream cheese
1/2 c Sour Cream
pn Salt
pn Garlic powder
1/2 c Chopped scallions
Combine Cream cheese, sour cream, salt and garlic
powder in a large bowl and stir until well mixed and
smooth. Stir in scallions. Serve on crackers or
toasted bagels.
Makes about 4 cups
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---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Knishes
Categories: New york, Dairy, Jewish
Servings: 8
2 c Flour
1 ts Baking powder
1/2 ts Salt
2 tb Oil
2 Eggs
--------------------------FILLING--------------------------
2 tb Vegetable oil
2 c Finely chopped onions
2 c Plain mashed potato's
pn Salt and pepper to taste
To make dough combine flour,baking powder and salt in
large bowl. Make well and add oil, eggs and 2
Tabelspoons water. Gradually mix wet ingredients to
flour. knead dough until ball is formed. Knead dough,
place in oiled bowl, in refrigerator for 1 hour.
Preheat oven to 350 deg. Mix filling ingredients in
bowl. Remove the dough from fridge and divide into
thirds. Roll out dough in jelly roll fashion and fill
with mixture. Cut into knishe size and bake for 40
minutes, until golden brown.
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---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Ebingers All Chocolate Blackout Cake
Categories: Cakes, New york
Servings: 10
---------------------------CAKE---------------------------
1/2 c Unsweetened Cocoa
2 tb Boiling water
2 oz Unsweetened Chocolate,chop
3/4 c Milk
1 c Butter, Softened (2 sticks)
2 c Sugar
4 lg Eggs, separated
2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
---------------------FILLING(SEE NOTE)---------------------
1 tb +1 3/4 t cocoa powder
2 c Boiling water
3/4 c + 1 T + 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water
1/4 ts Salt
1 ts Vanilla extract
2 tb Butter
-------------------------FROSTING-------------------------
12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla extract
1. Preheat oven to 375, prepare 2 8" pans (grease &
flour) 2. Make the cake: Place cocoa in bowl and
whisk in boiling water to form a paste. 3. combine
chocolate and milk in small saucepan over medium heat.
Stir frequently until chocolate melts. Remove from
heat, whisk a small amount of the hot chocolate milk
into the cocoa paste to warm it. Whisk the cocoa
mixture into the milk mixture. return the pan to
medium heat and stir for 1 minute. Remove and set
aside to cool until tepid. 4. in mixing bowl, cream
butter and sugar together. beat in the egg yolks, one
at a time, add the vanilla. Slowly stir in chocolate
mixture. 5. Combine the flour, baking powder, baking
soda and salt. Using a spatula add the flour mix to
the chocolate mixture. Fold in until just mixed. 6. in
another bowl whisk egg whites to form soft peaks. fold
into batter, Divide the batter into the two pans. Bake
until toothpick comes out clean of center about 45
minutes. Cool on rack for 15 minutes. 7. While cake is
baking make the filling: combine the cocoa and boiling
water in a small saucepan over low heat. Stir in sugar
and chocolate. Add the dissolved cornstarch paste and
salt to the pan and bring to a boil, stirring
continuously. Boil for 1 minute. Remove from heat and
whisk vanilla and butter. Transfer mix to a bowl,
cover and refrigerate until cool. 8. Make the
frosting: melt chocolate in double boiler over hot,
NOT SIMMERING, water, stirring until smooth. Whisk in
butter 1 tablespoon at a time. Remove from heat. 9.
Whisk in hot water all at once and whisk until smooth.
whisk in corn syrup and vanilla. Cover and refrigerate
for up to 15 minutes prior to using. 10. Assemble the
cake: Slice each layer to form 4 layers, set 1 layer
aside. Place 1 layer on a cake plate. Generously swath
the layer with 1/3 of the filling. Add the second
layer and repeat. Set the third layer on top and
quickly apply a layer of frosting to the topand the
sides of the cake. Refrigerate for 10 minutes. 11.
Crumble the remaining cake layer. apply the remaining
frosting to the cake. Sprinkle liberally with the cake
crumbs. Servethe cake within 24 hours. Store in a cool
place. NOTE: Ingredients make a runny filling that's
OK. In fridge it hardens up.
-
LARRY COHEN
KFDV07A@prodigy.com