April 07, 2019
Haven't really felt too much of the "April showers" around
here yet my daughter loves storms and I don't know where
she eve got that from since I'm the biggest fraidy cat
there is? It's a good time to include the tips below for
when you experience a power outage. If you happen to have
a digital thermometer in your kitchen it's also good when
you need to quickly test internal temperatures for food
safety too... not just cooking temperature.
Here's an excellent recipe today too and fitting for
the name BLACKOUT CAKE but not for the same reason...it's
layers of dark chocolate cake with rich dark chocolate
chocolate pudding and a chocolate crumb coating so it's
kind of a chocolate "blackout" eating it.
P.S. Did you miss an issue or hungry for some more new recipes?
You can read every issue from the Gophercentral library of
newsletters on our exhaustive archives page. Thousands of issues,
all of your favorite publications. GopherArchives
Speaking of power outages are you all set if those lights go out? These are great to keep on hand for just such an occasion and so much more.. head on over to check it out.
The SWAT Tactical Lantern is Collapsible, Portable and BRIGHT
6 eggs, separated, yolks and whites reserved
1 teaspoon vanilla extract
1 1/4 cups sugar
1/2 cup cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
6 tablespoons (3/4 stick} unsalted butter, melted
1/2 teaspoon cream of tartar
l recipe pudding cream (recipe below)
50 chocolate wafer cookies, crushed into crumbs
Preheat the oven to 350 degrees. Grease and flour a 9-inch
springform pan. Line the bottom of the pan with parchment
paper or wax paper. Grease the paper and set aside. In a
large bowl, beat the egg yolks on high speed about 5 minutes,
or until thick and lemon colored. Add the vanilla. Reduce
the speed to low and gradually beat in 1 cup of the sugar.
Continue beating until the mixture thickens slightly and
doubles in volume, about 5 minutes. In a small bowl, combine
the cake flour, cocoa, and baking powder. Sift 1/3 cup of
the flour mixture over the egg yolk mixture and fold it in
until combined. Repeat with 1/3-cup measures of the remaining
flour mixture until it is all incorporated. Blend in the
butter. In a mixing bowl, beat the egg whites and cream of
tartar on speed until soft peaks form, about 2 minutes.
gradually add the remaining 1/4 cup of sugar to the egg
whites, beating on high speed until stiff peaks form. Gently
fold 1 cup of the beaten egg white mixture into the egg yolk
mixture to lighten the batter, then fold the whole yolk
mixture into the egg white mixture. Pour into the prepared
pan. Bake for 35 minutes, or until the cake springs back when
lightly touched. Cool on a wire rack for 10 minutes. Remove
the pan and cool completely. Cut the cake in half horizontally,
forming 2 equal layers. Place one layer on a serving plate
and spread with Blackout Cream. Top with the remaining cake
layer. Frost the top and sides with the remaining Blackout
Cream. Sprinkle the cake with the chocolate wafer crumbs.
1/2 cup sugar
2 tablespoons light corn syrup
l0 ounces semisweet chocolate, coarsely chopped
1/4 cup cornstarch
1/4 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
In a medium saucepan over low heat, combine 1 1/2 cups water,
the sugar, and corn syrup. Stir in the chocolate and cook,
stirring constantly, until the chocolate is melted, about 2
to 3 minutes. In a small bowl, combine 1/2 cup of water and
the cornstarch and whisk until the cornstarch is dissolved.
Add the dissolved cornstarch paste and the heavy cream to the
chocolate mixture and bring to a boil, stirring constantly.
Boil for 1 minute. Remove from the heat and whisk in the
butter. Transfer the mixture to a bowl. Cover the surface
with plastic wrap and chill for 1 hour before serving.
Yield: About 12 Servings
Category: Desserts, Cakes
~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~
POWER OUTAGES & FOOD
Do not open the refrigerator or freezer. Tell your little
ones not to open the door. An unopened refrigerator will
keep foods cold enough for a couple of hours at least.
A freezer that is half full will hold for up to 24 hours
and a full freezer for 48 hours.
If it looks like the power outage will be for more than
two to four hours, pack refrigerated milk, dairy products,
meats, fish, poultry, eggs, gravy, stuffing and left-overs
into your cooler surrounded by ice.
If it looks like the power outage will be prolonged, prepare
a cooler with ice for your freezer items.
After a power outage? As soon as the power returns, check
temperatures. If the food in the freezer has ice crystals
and is not above 40 degrees you can refreeze. Perishable
foods in the refrigerator should not be above 40 degrees
for more than two hours.
*** When in doubt, throw it out ***
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