Recipes24

2 2/3 cups flour
2 cups sugar
1 cup margarine or butter — soft
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup coffee — hot
1 3/8 ounces heath bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon coffee instant
1 teaspoon water — hot
|Preheat oven to 350:. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla,
salt and eggs. With mixer on low, beat just until mixed, scraping sides
with spatula. Add coffee to bowl. Increase speed to medium; beat 2
minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on
racks, 10 minutes. Remove from pans and cool completely. While cake is
cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve
1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife,
cut each cake in two, making 6 thin layers. In a bowl, beat whipping
cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To
assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.
Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times.
Top with last layer of cake. Thinly spread whipped cream over top and
sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides
of cake. Refrigerate until ready to serve.

deep-dish pizza dough
1 tablespoon oil from sun-dried tomatoes
1 medium onion — finely chopped
1 clove garlic — minced
or pressed
1 cup (8 oz) ricotta cheese
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1/4 pound sliced prosciutto or dry
salami — cut into strips
2 cups (1/2 lb) shredded whole-
milk mozzarella cheese
cornmeal (for baking sheet)
olive oil|
1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises,
prepare filling. In a medium frying pan heat tomato oil over moderate
heat; add onion and cook, stirring often, until soft but not browned. Mix
in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese
with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide
dough into two equal portions. Roll each half out on a floured surface to
a 12-inch circle. Spread half of the ricotta filling over half of each
circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each
circle with half of the prosciutto strips and 1 cup of the mozzarella
cheese. Fold circles in halves over filling, moistening and pinching edges
together (or pressing with tines of a fork) to seal. 6. Preheat oven to
450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal.
Place calzone well apart on prepared baking sheet. Let rise until puffy
(12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

——- ———— ——————————–
1 cup warm water
1/2 teaspoon sugar
1 package active dry yeast
3 cups flour — divided
2 tablespoons oil
1/2 teaspoon salt
12 ounces mozzarella cheese — shredded
6 ounces creamy goat cheese
3 ounces proscuitto — sliced cut
3 tablespoons chives — chopped
1 tablespoon garlic — minced
2 tablespoons parmesan cheese — grated
|Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5
minutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth.
Stir in oil and salt. Gradually blend in enough of remaining flour with
wooden spoon to make moderately stiff dough. Turn out onto lightly floured
surface. Knead until smooth. Return to bowl; cover and let rise in warm
place until doubled/ Punch down dough; divide into three equal portions.
Roll one potion on lightly floured surface to a 9 inch circle. Place 1/3
of the mozzarella on one side of the dough; dot with 1/3 of the goat
cheese and top with 1/3 of the proscuitto. Repeat with remaining dough,
cheeses and proscuitto. Mix chives and garlic; sprinkle over filling.
Moisten edges of dough with water and fold over to enclose filling. Press
edges firmly together. Place on lightly greased baking sheets. Let rise
for 30 to 45 minutes or until dough feels light to the touch. Cut slit in
each calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to
45 minutes or until browned. Remove from oven; brush tops with oil.
Sprinkle each with grated parmesan cheese. Serve warm.