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Blue-Ribbon Baker Marjorie Johnson - Chocolate Bundt Cake
Batter
2 egg whites
½ cup sugar
1 cup sugar
1 ¾ cups cake flour
¾ teaspoon baking soda
¾ teaspoon salt
1/3 cup canola oil
1 cup buttermilk
2 egg yolks
6 tablespoons cocoa
2 tablespoons canola oil
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
Beat egg white until frothy. Gradually beat in the ½ cup or sugar, beating until the egg whites are stiff and glossy. Set aside.
Combine in a large mixer bowl the sugar, cake flour, baking soda and salt. Add the 1/3 cup of oil and half of the buttermilk. Beat 1 minute at medium speed. Scrape sides and bottom of the bowl. Add remaining buttermilk, egg yolks, and cocoa that has been mixed with the 2 tablespoons of canola oil. Beat one more minute, scraping bowl constantly.
Fold in the egg white meringue mixture and pour batter in to the prepared bundt pan. Bake for 30 to 35 minutes. Remove from oven, let stand for 10 minutes and then unmold onto a wire rack and continue cooling.
Then frost with your favorite frosting just prior to serving!
Visit Marjorie Johnson's web site for more delicious recipes www.blueribbonbaking.com
Marjorie's Pumpkin nut bread
Batter
1/2 cup shortening
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs
1 cup canned cooked pumpkin
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
2/3 cup buttermilk
1 cup chopped nuts
Cream shortening & sugars together well. Add eggs, one at a time, beating well after each addition. Beat in pumpkin.
Sift together all the dry ingredients. Add them to the pumpkin mixture alternately with the buttermilk, beginning & ending with flour mixture. Stir in nuts.
Place batter in two 7-1/2 x 3-1/2 inch loaf pans, but line the bottoms with wax paper first. Bake at 350 degrees for 45 to 50 minutes. Let cool in pan for 10 minutes. Turn out onto wire rack to continue cooling. Wrap & store for 24 hours before slicing.
Makes 2 loaves.
Frosting (optional)
1 tablespoon butter
1 tablespoon milk
1 cup powdered sugar
1/2 tsp vanilla
Visit Marjorie Johnson's web site for more delicious recipes www.blueribbonbaking.com
Marjorie's Cinnamon Rolls
Cinnamon Roll Dough
1 cup water (105-115 degrees)
2 packages active dry yeast plus 1 teaspoon sugar
1/3 cup nonfat dry milk
1/2 cup butter, softened
1/4 cup honey
1/4 cup sugar
1 teaspoon salt
3 eggs
4 to 4 1/2 cups all-purpose flour
Cinnamon Sugar Filling
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon
Glaze for Cinnamon Rolls
1 tablespoon butter
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla extract
In a large electric mixer bowl place the water. Add yeast and the 1 teaspoon of sugar, and let stand for 5 minutes to dissolve the yeast. Then add dry milk, butter, honey, sugar, salt, eggs, 2 cups of flour, and blend together on low speed. Then beat at medium speed for 3 minutes. Add rest of flour to make a soft dough and knead until smooth and elastic with bread hook on speed 2 (low) or by hand, 5 to 10 minutes. Place in a greased bowl, cover, let rise in a warm place until double in bulk. Punch down.
Take half of the dough and roll into a 9x12 inch rectangle about 1/4 inch thick. Spread with half the butter. Combine the sugar and cinnamon and sprinkle half of it over the dough. Roll up like a jelly roll, starting with 12 inch side. Cut into 1 inch slices and place on greased cookie sheets. Cover with a towel. Repeat process with the other half of the dough.
Let the rolls rise until double in bulk in a warm place. Bake in a preheated oven at 375 degrees for 12 to 15 minutes or until golden brown. remove from baking sheets to cooling racks.
Combine the glaze ingredients. Heat the butter and milk together, then add the powdered sugar and vanilla. Dribble over tops of warm rolls.
MAKES 24 ROLLS
Visit Marjorie Johnson's web site for more delicious recipes www.blueribbonbaking.com
Marjorie's Halloween Snickers Bar Pie
Crust
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup Crisco
2 tablespoons cold butter
3 to 4 tablespoons ice cold water
Combine flour and salt in a bowl. Cut in Crisco and butter until particles are the size of small peas. Sprinkle with water, 1 tablespoon at a time over mixture, mixing lightly with a fork until all the mixture is moistened. Gather into a ball. Flatten dough to a 5-inch pancake-size disk and wrap in plastic. Chill in refrigerator for 30 minutes. Roll out dough into a circle 1/8-inch thick and 12 inches in diameter. Wrap dough around rolling pin and unroll into a 9-inch pie plate; fold under extra and flute edge. Pour filling into the unbaked pie crust.
Filling
3 eggs, slightly beaten
3/4 cup white corn syrup
1/2 cup brown sugar, firmly packed
1/4 cup melted butter
1 teaspoon vanilla
1-1/2 cups chopped Snickers bars (12 fun size Snickers bars)
9 ounce total weight
1 cup chopped pecans
1 unbaked 9-inch pie crust
In a large bowl combine eggs, corn syrup, brown sugar, butter, salt and vanilla. Stir in chopped Snickers bars and pecans. Pour filling into unbaked 9-inch pie shell and bake pie in a preheated 375-degree oven for 40 to 50 minutes. Bake until a knife inserted off-center comes out clean. Cool on wire rack. Garnish with whipped cream, pastry cutouts of small leaves and slices of Snickers bars.
Makes 6 to 8 servings.
