Recipe: Chocolate and Peanut Butter Streusel Cake

Chocolate and Peanut Butter Streusel Cake

This cake is fast and easy, always getting rave reviews from American kids and their parents alike as well as their French friends.

From: American Debra Sostrin, living in suburb outside Paris, France.

Yield: 12 servings


Ingredients:

2 ¼ cups all purpose flour

2 cups packed golden brown sugar

1 cup creamy peanut butter

½ cup (1 stick) unsalted butter, room temperature

3 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 (12 oz.) package semisweet chocolate chips (about 2 cups)


Directions: Preheat oven to 350° F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve.

Add eggs, milk, vanilla, baking powder and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

Recipe: Alberta Fudge Cake

Basically, this cake has a thick layer of real pecan fudge laying on top as the icing. This cake is so very rich you might want to serve only in very small portions or keep it for the holidays.

Note: Be specific about cooking the fudge until it registers 236 degrees on a candy thermometer.

Alberta Fudge Cake

From: Michael Doumit, from Lafayette, Louisiana, originally featured in Travelhost Magazine.

Yield: Makes a 9x13-inch cake.

Ingredients:

2 sticks butter

2 cups sugar

4 eggs

1-1/2 cups flour

6 tbls. cocoa

2 tsps. vanilla

2 cups chopped pecans

Fudge Icing

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

12 ozs. semisweet chocolate chips

1 (7-oz.) jar marshmallow crème

3 cups chopped pecans

1 tsp. vanilla


1. For the cake: Preheat oven to 350 degrees. Grease or line a (9x13x2-inch) baking pan with parchment paper.

2. In mixer, blend butter and sugar until thoroughly mixed and creamy. Add eggs one at a time and blend.

3. Sift flour and cocoa together and add to above mixture. Add vanilla and chopped pecans.

4. Pour into greased or parchment-lined pan. Bake in preheated 350-degree oven for 30 minutes. Cool, then top with Fudge Icing.

Fudge Icing

1. In heavy saucepan, combine sugar, butter and milk. Cook, stirring constantly, until mixture registers 236 degrees on candy thermometer.

2. Remove from heat and stir in chocolate chips and marshmallow crème. Stir until chocolate is melted. Stir in pecans and vanilla and pour over cake. Cool until fudge sets.

Recipe: Hush Puppies for Seafood

Image via Wikipedia

Trust me; these won't last long! Often they are served as appetizers here in Louisiana at casual or seafood restaurants. People love them! Simple to make.


Hush Puppies for Seafood

(Cornmeal Fritters for the uninitiated)

From: Louisiana’s Original Creole Seafood Recipes


Ingredients:

1 cup flour

2 cups corn meal

2 Tablespoons baking powder

1 egg

1 Tablespoon sugar

1 teaspoon salt

1 Tablespoon onions, finely chopped

Milk


Directions: Mix all ingredients with enough milk to make a thick dough. Wet fingers and roll into balls and fry in deep fat like peanut oil. Remove when browned on both sides.

Recipe: Ginger Chicken with Chocolate Reduction

Image via Wikipedia

Ginger Chicken with Chocolate Reduction

Photo: cocoa beans in the pods

For your Sunday dinner try this interesting recipe from a long-time famous French chef we all have watched on TV for years.

From: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by chef Jacques Torres.

Yield: Serves 4.

Ingredients:


4 boneless chicken thighs

2 tablespoons honey

4 tablespoons of Olive Oil, divided

1 red pepper, diced

½ cup fresh ginger –peeled and julienned

1 small onion

1 clove of garlic, finely minced

Salt to taste

Pepper to taste

Paprika to taste

1 cup of white wine

2 Tablespoons 100% cocoa

Directions:

Marinate thighs in honey, 3 tablespoons of olive oil, red pepper, ginger, onion, garlic, salt, paprika, and pepper.

Sauté in pan with 1 tbsp of olive oil until chicken is brown. Honey will caramelize in the pan.

In a separate pan, melt chocolate with 1 tbsp of butter and stir until smooth.

Divide chicken and vegetables evenly among four plates. Deglaze hot pan with wine and reduce by half.
Add in melted chocolate and reduce down. Drizzle over and around the chicken.

Recipe: Blintz Brunch Bake

From Denny: We just love cheesey dishes in Louisiana and when better than for breakfast on the weekend? Try this little lovely next time you need to bake for a number of people and don't feel like a lot of different dishes when one will do so you can relax with your company!


Blintz Brunch Bake

From: KraftFoods.com

Prep Time: 15 min

Total Time: 1 hr

Makes: 16 servings



Ingredients:

2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened

1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

5 eggs, divided

3/4 cup sugar, divided

2 teaspoons grated lemon peel

3 Tablespoons fresh lemon juice

1 cup flour

1 cup (2 sticks) butter or margarine, melted

1/4 cup milk

1 Tablespoon CALUMET Baking Powder


Directions:

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.

Calories 310

Total fat 26 g

Saturated fat 15 g

Cholesterol 140 mg

Sodium 340 mg

Carbohydrate 12 g

Dietary fiber 0 g

Sugars 11 g

Protein 7 g

© 2008 Kraft Foods Inc. All rights reserved