Syria

Cake Recipes

Orange liqueur crème anglicize

Split 1 fresh vanilla bean in half lengthwise. Scrape seeds from pod into a small saucepan. Add pod. Stir in 1 cup (250 mol) whipping cream and 1/2 cup (125 mol) 2 per cent milk. Bring to a boil, uncovered and stirring occasionally, over medium heat. Meanwhile, whisk 4 egg yolks with 1/4 cup (50 mol) granulated sugar in top of a double boiler or heatproof bowl until sugar is dissolved. Gradually whisk cream mixture into yolk mixture. Set over bottom of a double boiler or pan of simmering water. Stir constantly with a wooden spoon until thick enough to coat back of spoon, 10 to 12 minutes. Do not let it boil. Remove from heat. Discard pod, then strain sauce through a fine sieve, if you wish. Stir in 1 to 2 tablespoons (15 to 30 mol) orange liqueur. Serve warm or at room temperature. Makes 1-1/2 cups (375 mol). If making ahead, press plastic wrap into surface and refrigerate up to 1 day. Reheat over simmering water or in microwave on low, stirring often.

Preparation time20 minutes
Baking Time10 minutes
Standing Time5 minutes
Cooking time4 minutes
Makes12 small cakes

2 tbsp (30 mol) unsweetened cocoa
1/2 cup (125 mol) unsalted butter
8 squares (8 oz/225 G.) bittersweet or semisweet chocolate, coarsely chopped
8 eggs
1 cup (250 mol) granulated sugar
2/3 cup (150 mol) all-purpose flour

Directions:

1. Lightly butter 12 cups of a muffin tin. Sift cocoa, then use to "flour" buttered cups as you would cake pans. Shake cups to ensure an even coating. Shake out excess over sink. All of the cocoa will not be used. Preheat oven to 400F (200C). To microwave, place butter and chocolate in a bowl. Microwave on medium power, stirring once, until butter is melted, from 2 to 3 minutes. Stir until smooth. Or melt butter and chocolate in a small saucepan set over low heat, stirring occasionally until mixture is smooth, from 4 to 5 minutes.

2. Placing yolks into a large mixing bowl, separate 4 eggs, saving four whites for another use. Add remaining 4 whole eggs and sugar. Beat with a whisk or electric mixer until lighter in colour, from 3 to 5 minutes. Then while whisking constantly, pour in warm chocolate mixture. When smooth, gradually beat in flour until just combined.

3. Dividing equally, pour batter into prepared muffin tin. Bake in centre of 400F (200C) oven until sides are crusty and resemble a muffin, but centers are still soft, about 10 minutes. Do not over bake. Remove from oven. Let stand 5 minutes during which time cake centers will become flattened and appear to fall.

4. Then run a knife around edges. Using a fork to help get underneath, remove each cake from tin and invert onto a heat-proof serving plate. Serve hot with a few berries and softly whipped cream.

Nutrients per serving
6.6 G. protein, 18.8 G. fat, 31.6 G. carbohydrates, 51 mg sodium, 1.7 G. fiber, 300 calories, 1.8 mg iron, 32 mg calcium

Make ahead

After letting stand 5 minutes, turn out and cool baked cakes on a rack. Wrap and refrigerate for up to 2 days or freeze. To reheat, remove wrappings. Place bottom-side up on a plate. Microwave each for 30 to 45 seconds on medium power or until hot. Or heat, uncovered on a baking sheet, in a preheated 450F (230C) oven for 4 minutes. Do not overheat.

New Christmas carrot pudding

Preparation time25 minutes
Cooking time3 hours
Makes2 (2-lb/1-kg) puddings, 12 servings each

2 cups ( 500 mol) whole candied cherries, preferably a mix of red and green
2 cups ( 500 mol) raisins
1/2 cup ( 125 mol) mixed cut peel
1 cup ( 250 mol) toasted chopped nuts, such as hazelnuts, almonds or pecans
2-1/4 cups ( 550 mol) all-purpose flour
1-1/2 cups ( 375 mol) dry bread crumbs
1-1/2 tsp ( 7 mol) baking soda
1 tsp ( 5 mol) cinnamon
1/2 tsp ( 2 mol) allspice or cloves
1/2 cup ( 125 mol) butter, at room temperature
1/2 cup ( 125 mol) lightly packed brown sugar
2 tbsp ( 30 mol) molasses
2 eggs
1-1/2 cups ( 375 mol) buttermilk
2 cups ( 500 mol) grated carrots

1. Butter 2 (6-cup/1.5-L) pudding molds. Combine cherries, raisins, peel and nuts in a large bowl. Sprinkle with 1/2 cup flour. Stir until evenly coated. In another large bowl, stir remaining 1-3/4 cups flour with bread crumbs, baking soda, cinnamon and allspice. Set both mixtures aside.

2. In a large mixing bowl, beat butter with sugar. Beat in molasses, then eggs. Stir in buttermilk and carrots. Stir flour mixture into butter mixture just until combined. Fold in fruit-and-nut mixture. Spoon into molds leaving at least a 1-inch (2.5-cm) space at top. Smooth tops.

3. Cover puddings with waxed paper, then foil or cheesecloth. Tie onto sides of molds with string. Place racks on bottoms of 2 deep saucepans. Set molds into pans so they sit on racks, not on pan bottoms. Add enough water to reach two-thirds up sides of molds. Cover saucepans and bring water to a boil over high heat. Reduce heat to low and simmer, covered, for 3 hours. Add boiling water as needed to maintain level.

4. Puddings are done when a skewer inserted into centers comes out clean. Remove molds from saucepans and uncover. Let sit 10 minutes, then turn out of molds. Serve warm with sauce. If not serving right away, turn out of molds and seal in plastic wrap. Puddings will keep for months in a cool place or in the refrigerator.

5. Reheat puddings before serving. Place on a plate and loosely cover with waxed paper. Microwave each pudding on medium power for 10 minutes or until very warm. Puddings can also be returned to the mold, tied with waxed paper and foil and steamed, covered, for 45 minutes to 1 hour. Brandied hard sauce: Place 1/3 cup unsalted room-temperature butter in mixing bowl and beat until creamy. Gradually beat in 1 cup sifted icing sugar. Add 1 tablespoon of cognac or rum, if you wish. Keep covered and refrigerated until ready to serve.

Nutrients per serving
3.5 G. protein, 8 G. fat, 45.5 G. carbohydrates, 259 calories, 1.3 mg iron, 47 mg calcium

Preparation time25 minutes
Baking Time25 minutes
Cooking time7 minutes
Makes12 servings

2-1/2 cups ( 625 mol) cake-and-pastry flour
1-1/2 cups ( 375 mol) granulated sugar
3-1/2 tsp ( 17 mol) baking powder
1 pinch salt
1/2 cup ( 125 mol) shortening
3/4 cup ( 175 mol) milk
1/4 cup ( 50 mol) cherry juice, drained from maraschino cherries
1 tsp ( 5 mol) vanilla
2 tsp ( 10 mol) almond flavoring
2 egg whites (use yolks in Lemon-curd cake filling)
10 maraschino cherries, drained and chopped
1 cup ( 250 mol) chopped nuts, such as almonds or pecans

1. Preheat oven to 350F (180C). Grease two 9-inch (23-cm) round or heart-shaped cake pans. Then, sprinkle lightly with flour. Shake until pan is evenly coated with flour, then shake out excess. Measure flour, sugar, baking powder and salt into a large mixing bowl. Stir with a fork until blended. Make a well in centre and add shortening, milk, cherry juice, vanilla and almond flavoring. Using an electric beater, beat at medium-high speed for 2 minutes. Add unbeaten egg whites and beat for 2 more minutes, scraping down sides of bowl frequently. Fold in cherries and nuts. Pour into greased pans and smooth tops. Bake in centre of preheated oven until centers of cakes spring back when lightly touched, or a cake tester inserted into centers comes out clean, about 25 minutes. Leave cakes in pans and place on a rack to cool.

2. Using a knife, loosen cakes around edges and turn out of pans. Place 1 layer on a serving plate. Spread with Lemon-curd cake filling (see below) and cover with second cake layer. Frost with pink 7-minute frosting (this recipe is available in our Recipe File). Because this icing is very fluffy, it's best to serve cake the same day it is made.

Nutrients per serving
5.6 G. protein, 15.6 G. fat, 55.1 G. carbohydrates, 378 calories, 2 mg iron, 87 mg calcium

Lemon-curd cake filling

Finely grate 1/2 teaspoon (2 mol) peel from 1 large lemon. Squeeze out 1/4 cup (50 mol) juice. Stir 1/2 cup (125 mol) sugar with 3 tablespoons (45 mol) cornstarch and 1/4 teaspoon (1 mol) salt in a saucepan. Stir in lemon juice, peel and 1/2 cup (125 mol) water. Cook mixture, stirring constantly, over medium heat until thickened, about 5 minutes. Remove from heat. Stir in 1 tablespoon butter, then 3 beaten egg yolks. Return to heat. Stir constantly until thickened, about 2 minutes. Pour into a mixing bowl and place plastic wrap on surface of filling. Refrigerate at least until lukewarm, about 25 minutes.

Preparation time15 minutes
Baking Time30 minutes
Makes18 squares

2-1/4 cups (550 mol) all-purpose flour
1-1/2 tsp (7 mol) baking powder
3/4 tsp (4 mol) baking soda
1 tsp (5 mol) cinnamon
1/2 tsp (5 mol) each of ground ginger, nutmeg, allspice and salt
1/2 cup (125 mol) butter, at room temperature
1 cup (250 mol) brown sugar
1/4 cup (50 mol) orange juice
2 eggs
1 tsp (5 mol) vanilla
1 cup (250 mol) canned pumpkin purée (not pie filling)
1/2 cup (125 mol) chopped walnuts or pecans (optional)
1/2 cup (125 mol) chopped candied or crystallized ginger
1-1/4 cups (300 mol) sifted icing sugar
2 tsp (10 mol) finely grated orange peel
2 tbsp (30 mol) orange juice

1. Preheat oven to 350F (180C). Butter or coat with cooking spray a 9x13-inch (3-L) baking pan. In a medium-size bowl, stir flour with baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside. In a large bowl, using an electric mixer, beat butter with brown sugar until creamy. Beat in juice, eggs, vanilla and pumpkin until blended. Gradually beat in flour mixture, mixing just until smooth, about 2 minutes. Stir in nuts, if using, and candied ginger. Scrape batter into pan and smooth surface. Bake in centre of 350F (180C) oven until sides of cake pull away from pan and a cake tester inserted in centre of cake comes out clean, from 30 to 35 minutes. Meanwhile, for glaze, stir icing sugar with peel in a small bowl. Gradually stir in juice until it's a spreading consistency. Add glaze while cake is warm. To serve cake in pan, spoon glaze down centre of cake and gently spread to cover. Or cool cake in pan for 10 minutes. Turn out of pan. Turn top-side up on a cooling rack. Spoon glaze down centre of cake and spread. When glaze has set, cut into squares or bars and serve. Refrigerated, cake will keep for at least 1 week and freezes well.

Nutrients per square
2.6 G. protein, 5.9 G. fat, 38.2 G. carbohydrates, 201 mg sodium, .8 G. fiber, 212 calories, 2.4 mg iron, 46 mg calcium

Preparation time20 minutes
Baking Time30 minutes
Micro waving Time3 minutes
Refrigeration Time2 hours
Standing Time1 hour
Makes12 wedges

510 gpkg devil's food cake mix
Ingredients called for on cake mix package
4 oz (125 G.) semi-sweet chocolate
1/2 cup (125 mol) whipping cream
3/4 cup (175 mol) creamy peanut butter
1/2 cup (125 mol) grape jelly or strawberry or your favorite jam
Chopped unsalted peanuts, preferably toasted (optional)

1. Prepare cakes several hours or 1 day ahead. Preheat oven to 350F (180C). Lightly spray 2 (8- or 9-inch/20- or 23-cm) round cake pans with non-stick cooking spray or lightly coat with vegetable oil. Prepare cakes following package directions. If there is an option of adding an additional egg, do so. Divide mixture between 2 pans. Smooth tops. Bake in centre of 350F (180C) oven until a cake tester inserted in centre of cakes comes out clean, from 30 to 35 minutes. Remove pans from oven. Cool cakes in pans on racks for 10 minutes. Run a knife around outside edges of cakes, then turn out onto racks. Cool completely.

2. When cakes have cooled, prepare icing. Don't make icing ahead because it will harden and become difficult to spread. Chop chocolate and place in a medium-size microwave-safe bowl. Add whipping cream and spoon in 1/4 cup (50 mol) peanut butter. Microwave, uncovered, on medium-high, until almost melted, stirring halfway through, about 2 minutes. Remove and stir vigorously until completely melted. Or heat whipping cream in a small saucepan set over medium heat until hot. Add peanut butter and stir until melted. Reduce heat to low. Add chopped chocolate and stir until almost melted. Remove from heat and stir until completely melted.

3. For filling, place 1/2 cup (125 mol) peanut butter and jelly in a small microwave-safe bowl. Microwave, uncovered, on medium-high, just until melted, from 40 to 50 seconds. Remove and stir until completely mixed. Or heat in a small saucepan set over medium-low heat, stirring constantly, until peanut butter and jelly are nearly combined, about 1 minute. Do not let them become liquidly. Remove from heat and stir vigorously until well mixed and an easy-spreading consistency.

4. To assemble cake, place cakes, top-side up, on a cutting board. Using a long serrated knife, slice each layer in half horizontally. If tops of cakes have puffed up, slice rounded tops off to make even layers. Set aside top layer of 1 cake. Place 1 cake layer, cut-side up, on a large flat plate. Gently spread one-third of peanut butter-jelly mixture over surface. Top with another cake layer. Spread half of remaining peanut butter-jelly mixture over surface, then top with another cake layer. Spread remaining peanut butter-jelly mixture over surface of cake and top with reserved cake layer, cut-side down. Pour icing onto centre of cake. Using a spatula or knife, smooth icing over surface and sides of cake, making sure to fill all cracks and spaces. Press peanuts, if using, onto sides of cake. Refrigerate at least 2 hours or overnight before slicing. There's no need to cover. Remove from the refrigerator and let stand at room temperature for 1 to 2 hours before serving. Slice into wedges. Leftovers will keep, covered, in the refrigerator up to 2 days.

Nutrients per wedge
8.7 G. protein, 31.4 G. fat, 49.4 G. carbohydrates, 450 mg sodium, 1.5 G. fiber, 486 calories, 2.6 mg iron, 87 mg calcium

Preparation time10 minutes
Baking Time40 minutes
Makes16 pieces

2 eggs
3/4 cup ( 175 mol) brown sugar
1/4 cup ( 50 mol) vegetable oil
1 tsp ( 5 mol) vanilla
1/4 tsp ( 1 mol) salt
1-1/4 cups ( 300 mol) all-purpose flour
2 tsp ( 10 mol) baking powder
1 tsp ( 5 mol) baking soda
1/2 tsp ( 2 mol) cinnamon
1/2 cup ( 2 mol) well-drained pineapple chunks, chopped
3/4 cup ( 175 ml) grated carrot

1. Preheat oven to 350F (180C). Coat an 8-inch (2-L) square cake pan with cooking spray or lightly grease.

2. Using a fork, whisk eggs in a large mixing bowl. Stir in sugar. Add oil in a steady stream, whisking until mixture is thick and smooth. Stir in vanilla and salt.

3. Add all the flour, but do not stir. Sprinkle with baking powder, soda and cinnamon. Stir just until blended and dry ingredients are evenly mixed. Measure out 1/2 cup pineapple chunks, then chop. Stir into batter with carrot.

4. Pour into pan and bake in centre of preheated oven until a cake tester inserted into centre comes out clean, about 40 to 45 minutes. Place pan on a rack to cool. Covered and refrigerated, cake will keep well for at least 2 days and can be frozen.

Preparation time15 minutes
Baking Time35 minutes
Cooking time5 minutes
Makes8 wedges

Cake
4 oz (113 G.) milk chocolate from a bar
2/3 cup (150 mol) unsalted butter
1 tsp (5 mol) vanilla
1 cup (250 mol) all-purpose flour
1/2 tsp (2 mol) baking powder
1/4 tsp (1 mol) salt
2 eggs
1/2 cup (125 mol) granulated sugar
Glaze
3 oz (85 G.) bittersweet chocolate
4 tbsp (60 mol) unsalted butter
1 tbsp (15 mol) corn syrup

1. Preheat oven to 325F (160C). Lightly butter an 8- or 9-inch (20- or 23-cm) round cake pan. Line bottom of pan with a circle of parchment or waxed paper. Coarsely chop milk chocolate and butter, then place in a microwave-safe bowl. Microwave on medium until almost melted, 1n to 2 minutes. Stir until chocolate is completely melted. It may not be perfectly smooth. Stir in vanilla.

2. In a small bowl, stir flour with baking powder and salt. In a large bowl, using a wooden spoon, lightly beat eggs. Gradually beat in sugar. Stir in chocolate mixture, then flour mixture until mixed. Turn into pan. Drop pan on counter a few times to remove any air bubbles. Bake in centre of preheated 325F (160C) oven 35 to 45 minutes. Cake will be done when it begins to pull away from side of pan and a toothpick inserted in centre comes out clean. Top will be crackly. Immediately run a knife around edge. Let cake cool in pan.

3. Meanwhile, prepare glaze. Coarsely chop bittersweet chocolate. Place in a small saucepan with butter and corn syrup. Stir often over medium-low heat until smooth, 5 to 6 minutes. Let stand at room temperature, stirring occasionally, until glaze is thick yet still pourable, 30 to 40 minutes. Invert cake onto a large plate, peel off paper and turn top side up. Pour glaze on centre of cool cake. Using back of a spoon, spread glaze over cake to completely cover and drip down side. Let stand until glaze hardens, at least 30 minutes. If making ahead, cover cake with a large bowl turned upside down and leave at room temperature up to 1 day. Slice into wedges. Place on dessert plates. Spoon Orange Jewel Sauce (also in the Recipe File) overtop. Garnish with bittersweet chocolate shavings.

Nutrients per wedge
6.7 G. protein, 31.6 G. fat, 55.5 G. carbohydrates, 2 mg iron, 65 mg calcium, 507 calories, 130 mg sodium
* Good source of vitamins A and B12

Preparation time15 minutes
Baking Time1-1/2 hours
Makes3 cakes, each 8 slices

6 cups ( 1.5 L) golden raisins
2 cups ( 500 mol) glace pineapple wedges, about 450 G. (1 lb)
2 cups ( 500 mol) cut mixed peel or glace red and green cherries, about 450 G. (1 lb)
1 to 2 cups ( 250 to 500 mol) blanched almonds, toasted and finely chopped
3 cups ( 750 mol) all-purpose flour
6 tsp ( 30 mol) baking powder
1/2 tsp ( 2 mol) salt
1-1/2 cups ( 375 mol) butter, softened
1-1/2 cups ( 375 mol) granulated sugar
7 eggs
1 tsp ( 5 mol) vanilla extract
1 tsp ( 5 mol) almond extract
1/2 cup ( 125 mol) cream (half 'n' half or table)
3 tbsp ( 45 mol) brandy, rum or bourbon

1. Preheat oven to 275 F (140 C). Line three 9x5-inch (1.5-L) loaf pans (or any baking pans that will hold a total of 18 cups of batter) with foil. To easily make a foil pan, smooth ample pieces of foil over the outside of pans, then drop the shaped foil into the pans. Coat with cooking spray or lightly grease.

2. In a very large bowl, stir raisins with pineapple, peel and almonds. Add 1/2 cup flour and toss until fruit is coated. In another bowl, use a fork to stir remaining 2-1/2 cups flour with baking powder and salt. In another large bowl, beat butter with sugar using an electric mixer on medium speed or a wooden spoon. When creamy, after about 3 minutes beating with mixer, add eggs, one at a time, beating well after each addition. Then, beat in vanilla and almond extract.

3. Beat in a third of flour mixture. As soon as it is mixed in, beat in half of the cream. Mix and repeat additions, ending with flour. Using a large rubber spatula, stir in fruit mixture, using a folding motion until evenly distributed. Spoon into prepared pans and smooth tops. Bake in centre of 275 F (140 C) oven until golden and a cake tester or skewer inserted into the centre of cake comes out almost clean, about 1-1/2 hours. Cake top should feel firm when lightly pressed. Cool in pans on rack. Turn out cakes and remove foil.

4. Saturate cheesecloth with brandy and wrap around cakes. Seal in plastic bags and refrigerate. Check after a week and re-soak cheesecloth if necessary. Cakes will keep well for months.

Nutrients per slice
3 G. protein, 7.9 G. fat, 41.7 G. carbohydrates, 240 calories, 1 mg iron, 47 mg calcium

Preparation time25 minutes
Baking Time35 minutes
Refrigeration Time3 hours
Cooking time11 minutes
Makes12 servings

3 squares ( 3 oz or about 85 G.) semisweet chocolate
3/4 cup ( 175 mol) unsalted butter
2 eggs
1 cup ( 250 mol) granulated sugar
2 tbsp ( 30 mol) orange liqueur, such as Grand Marnier or Triple Sec, or finely grated peel of 1 medium orange (optional)
1-1/4 cups ( 300 mol) all-purpose flour
3/4 cup ( 175 mol) oatmeal (not instant)
1 tsp ( 5 mol) baking powder
1/4 tsp ( 1 mol) salt
2 cups ( 500 mol) whole fresh or defrosted cranberries
1/2 cup ( 125 mol) walnuts, coarsely chopped
8 squares ( 8 oz/225 G.) semisweet chocolate
1/2 cup ( 125 mol) whipping cream
1 tsp ( 5 mol) vanilla

1. Preheat oven to 325F (160C). Lightly butter a 9-1/2-inch (24-cm) spring form pan or coat with cooking spray.

2. To make filling, cut 3 squares chocolate into coarse pieces. To make on top of stove, place chocolate and butter in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently.

3. Remove from heat when small pieces of chocolate are still visible, about 5 minutes. Then, stir until smooth. Or, place chocolate and butter in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 2 minutes. Stir until smooth, then cool at room temperature.

4. In a medium-size mixing bowl, using a whisk or electric mixer, beat eggs with sugar and liqueur or peel, if using, until lighter and lemon colored. Stir in warm chocolate mixture until blended.

5. In another larger mixing bowl, using a fork, stir flour with oatmeal, baking powder and salt. Make a well in centre and stir in egg mixture, stirring just until combined. Stir in cranberries and walnuts. Turn into prepared pan and smooth top.

6. Bake in centre of preheated oven until cake begins to pull away from sides and a cake tester inserted into centre comes out almost clean of chocolate, about 35 to 40 minutes. Cool on a rack. Do not remove sides.

7. To prepare glaze, coarsely cut 8 squares chocolate into pieces and place in a bowl along with whipping cream. Microwave on high for 2 minutes or until cream is warm and chocolate is beginning to melt. Stir until smooth. Or, place in a small heavy-bottomed saucepan set over low heat. Melt, stirring frequently, especially as mixture becomes warm, until smooth, about 6 minutes. Then, stir in vanilla.

8. Cake should be cooled to room temperature before adding glaze. Pour most of warm glaze on top of cake. Gently spread just to edge, adding remaining glaze as needed. Refrigerate at least until glaze sets, about 3 hours. Refrigerated cake will keep well for at least 3 days. Cake also freezes well.

Nutrients per serving
5.3 G. protein, 28.4 G. fat, 48.1 G. carbohydrates, 448 calories, 1.9 mg iron, 42 mg calcium

Whole wheat carrot cake

First published in Chatelaine's 01/1995 issue.
© Rogers Media Publishing Inc.

Preparation time10 minutes
Baking Time30 minutes
Makes12 servings

2 cups ( 500 mol) whole wheat pastry flour or whole wheat flour
1 tbsp ( 15 mol) baking powder
1 tsp ( 5 mol) ground cardamom and cinnamon
1/2 tsp ( 2 mol) sea salt
1 cup ( 250 mol) liquid honey
1/2 cup ( 125 mol) canola oil
3 eggs
1/4 cup ( 50 mol) milk
1 tsp ( 5 mol) vanilla
2 carrots, grated

1. Preheat oven to 375 F (190 C). Grease a 9x13-inch (3.5-L) pan. In a large bowl, stir flour with baking powder, cardamom, cinnamon and salt.

2. In a medium bowl, beat honey with oil. Beat in eggs one at a time. Add milk and vanilla, and stir in carrots. Pour over dry ingredients and stir until combined. Pour into greased pan. Bake for 30 minutes or until golden brown and a cake tester inserted into centre comes out clean. Cool completely before frosting. Iced cake keeps well, covered, in the refrigerator for several days.

Nutrients per serving
7 G. protein, 19 G. fat, 44 G. carbohydrates, 354 calories

Preparation time20 minutes
Baking Time50 minutes
Refrigeration Time1 hour
Cooking time5 minutes
Makes10 servings

1/2 cup ( 125 mol) granulated sugar
1/2 cup ( 125 mol) water
1/2 cup ( 125 mol) unsalted butter
12 squares ( 12 oz/340 G.) semisweet or bittersweet chocolate, coarsely chopped
1/3 cup ( 75 mol) Cointreau, Chambord or other sweet liqueur
6 eggs
1 cup ( 250 mol) container whipping cream
2 tbsp ( 30 mol) granulated sugar
fresh strawberries or other berries or soft fruit, such as mango or banana

1. Preheat oven to 325F (160C). Butter an 8-inch (20-cm) round cake pan. Cut a piece of waxed or parchment paper to fit bottom. Place inside and butter paper. Find a roasting pan or baking pan large enough to hold cake pan. In a saucepan, bring sugar and water to a boil over medium heat, uncovered and stirring occasionally, until crystals are dissolved. Remove from heat and stir in butter and chocolate. Let stand 5 minutes, then whisk until smooth.

2. Whisk liqueur into chocolate mixture still in saucepan. Then whisk in eggs, one at a time, just until smooth. Do not over mix. Pour into prepared pan. Set inside roasting pan. Pour about 1 inch (2.5 cm) warm water into roasting pan. Bake in centre of 325F (160C) oven until cake is set in centre and appears slightly dry like brownies, from 50 to 55 minutes. Remove cake pan from water-filled pan and set on a rack. Cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 1 hour or preferably overnight. Covered and refrigerated, cake will keep well for 2 to 3 days. We do not recommend freezing cake.

3. To serve, run a knife around edges of cold cake. Invert onto a serving plate and remove paper from bottom. To make topping, using a whisk or electric mixer, softly whip cream with 2 tablespoons (30 mol) sugar in a small mixing bowl. Spread over top of cake and decorate with fruit. Keep refrigerated until ready to serve. Cake is best served on day it is coated with whipped cream.

Nutrients per serving
5.8 G. protein, 33.5 G. fat, 37.7 G. carbohydrates, 54 mg sodium, 2.2 G. fiber, 454 calories, 1.6 mg iron, 45 mg calcium
* Good source of vitamins A and B12 and magnesium

Preparation time20 minutes
Baking Time23 minutes
Makes18 hearts, each about 2-1/2 inches (6 cm) wide

5 cups ( 1.25 L) all-purpose flour
2/3 cup ( 150 mol) granulated sugar
2 tbsp ( 30 mol) baking powder
1-1/2 tsp ( 7 mol) salt
3/4 cup ( 175 mol) vegetable shortening
2 cups ( 500 mol) buttermilk or sour milk (see tip, below)
2 L ( 2 quarts) strawberries or other fresh berries, such as blackberries, raspberries or blueberries
whipped cream (optional)
mint for garnish (optional)

1. Preheat oven to 375F (190C). (This oven temperature is lower than we usually use for biscuits, but gave the best results.) Measure flour, sugar, baking powder and salt into a large mixing bowl. Stir with a fork until blended. Then, using a pastry blender or two knives, cut shortening into flour mixture until mealy. Make a well in centre and pour in buttermilk or sour milk. Stir just until dry ingredients are moistened. Do not over-mix or biscuits will be tough.

2. Turn dough out onto a lightly floured surface. If using sour milk, heavily flour surface because dough will be sticky. Using lightly floured hands, form dough into a ball, then flatten top. Fold dough in half using a kneading motion. Turn dough and repeat 3 or 4 times. Then, roll with a rolling pin or pat gently with your hand until about 1-1/2 inches (3.5 cm) thick. Cut out biscuits with a 2-1/2-inch- (6-cm-) wide heart-shaped or round cookie cutter. Gather scraps, gently pat out again to 1-1/2 inch (3.5 cm) thickness and cut additional shapes. If you like a sparkling sugar top, lightly brush each biscuit top with milk. Then, sprinkle with a little additional coarse or granulated sugar. Place on un creased baking sheets. Immediately bake in centre of 375 F (190 C) oven until lightly golden, about 23 to 25 minutes. Using a spatula, transfer biscuits to a cooling rack.

3. Meanwhile, wash berries under cold running water and drain. Remove hulls and thickly slice. Split biscuits in half, horizontally, preferably while warm. Fill with berries and a large dab of whipped cream. Garnish with a sprig of mint and additional berries.

Nutrients per serving
4.9 G. protein, 9.1 G. fat, 40.5 G. carbohydrates, 262 calories, 1.7 mg iron, 86 mg calcium

Preparation time7 minutes
Baking Time30 minutes
Makes8 servings

1/4 cup ( 50 mol) melted butter
1 pint strawberries, about 2 cups (500 mol)
2 cups ( 500 mol) pancake mix (add-eggs-and-milk type)
2 eggs, lightly beaten
1 cup ( 250 mol) milk

1. Preheat oven to 350F (180C). Pour melted butter into bottom of a 9-inch (23-cm) round cake pan. Either brush or use a paper towel to make sure butter coats sides and bottom of pan. Hull, then cut strawberries into 1/4-inch (0.5-cm) slices. Taste berries. If not sweet enough, sprinkle 2 tablespoons (30 mol) granulated sugar over bottom of pan. Line bottom of pan with strawberries, covering all of surface. If necessary, scatter any remaining strawberry slices over top of first layer. Then set aside.

2. In a large bowl, using a fork, stir pancake mix with eggs and milk. Beat well with fork to remove all lumps. Then pour over berries and immediately bake in centre of 350F (180C) oven until sides begin to pull away from pan and cake is a deep golden brown, from 30 to 35 minutes.

3. Immediately run a knife around edge of cake and invert cake onto a flat plate. Serve right away. Wonderful cut into wedges, dusted with icing sugar and drizzled with maple syrup.

Nutrients per serving
6.1 G. protein, 8.3 G. fat, 28.1 G. carbohydrates, 516 mg sodium, 1.7 G. fiber, 211 calories, 1.3 mg iron, 161 mg calcium
* Good source of calcium and vitamin B6

Preparation time10 minutes
Baking Time about 20 minutes
Makes20 cupcakes

515 pkg devil's food cake mix
3 eggs
1/2 cup (125 mol) vegetable oil
1-1/3 cups (325 mol) water
450 G. container chocolate frosting
450 g container vanilla frosting (using about half of container)

1. Follow directions on cake package, using eggs, oil and water for cupcake preparation as well as baking times. Cool cupcakes, then generously spread each with 1 to 2 tablespoons (15 to 30 mol) chocolate frosting. Heat vanilla frosting in a microwave on high just until it starts to liquefy, from 20 to 30 seconds. Stir to a smooth consistency. For spider web decoration, work with 3 cupcakes at a time. From tip of a pointed spoon, drizzle a small circle of frosting in centre of cupcake, then 2 larger ones around it, leaving a 1/4-inch (0.5-cm) space between each circle. Using a toothpick, start in centre of cupcake and drag it toward edge. Repeat in a circular pattern until spider web is complete. If frosting stiffens and is difficult to drizzle, reheat in microwave.

Nutrients per cupcake
2.7 G. protein, 16 G. fat, 40.3 G. carbohydrates, 264 mg sodium, 307 calories, 1.6 mg iron, 44 mg calcium