Sunday, April 19, 2009
Hey! FatBoy! What's Cooking?
Happy Sunday Everyone!!
It's yet another rainy day here in KY. So, I dug back into my saddlebags from Bike Week 2009 and found more awesome Biker recipes I wanted to share with you!! Check them out!! Also, Melody has a few more awesome Dessert recipes you need to try too, so we hope you'll enjoy these!
Ride Safe and Always EAT WELL!
Chef FatBoy!
Dale's Flank Steak
Submitted by: Chris Dale, Mass.
INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
DIRECTIONS
In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill, pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Sam’s Southwest Steak
Submitted by: Sam Battle, NV.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Bob’s Barbecued Roast
Submitted by: Bob “lane” Roberts, FL.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Kevin’s Saucy Stove Top Barbecue
Submitted by: Kevin Simms, Del.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can beef broth or consommé undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Yield: 6 servings
Frank’s Barbecued Rib Roast
Submitted by: Frank Harris, NJ.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Mesquite or oak chips
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Combine all ingredients, stirring sauce well. Yield: 5 cups
Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Lil’ man, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups. Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender.
Saucy Oven Barbecued Steak
Submitted by: Mary Orr, NY.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Desserts from Melody!
Lemon Cream Cheese Pie
Serves 8
Ingredients:
Crust:
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened
Filling:
8 oz cream cheese
2 tbsp butter
1/2 c sugar
1 egg
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)
Lemon Topping:
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)
Directions: Crust: In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.
Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.
Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool. Beat the lemon mixture well until smooth and place on top of the baked pie. Refrigerate and serve when cold.
Mad Apple's Peanut Butter Chocolate Pie
Yield: 10 Servings
Ingredients:
Crust:
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted
Filling:
12 oz Cream cheese
12 oz Peanut butter
1 c Granulated sugar
1 c Whipping cream
Topping:
1/2 c Granulated sugar
1/2 c Whipping cream
1 tsp. Vanilla
4 oz. Semi-sweet chocolate
4 Tbsp. Butter
Directions: To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight.
Lea’s White Russian Pie
Submitted by: Lea Durham, FL.
Serves: 6-8
Ingredients:
2 c. chocolate wafer crumbs
5 Tbsp. butter or margarine, melted
7 Tbsp. coffee liqueur, divided
1 envelope Knox unflavored gelatin
6 Tbsp. sugar, divided
3 eggs, separated
1/2 c. water
1/4 c. vodka
1 c. whipping cream, whipped
Chocolate curls, for garnish
Directions: Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsp. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely. Combine gelatin and 4 Tbsp. sugar in medium saucepan. Stir in egg yolks and water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsp. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 Tbsp. sugar add beat until stiff and glossy. Fold into gelatin mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.
Melody’s Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.
Enjoy!!
It's yet another rainy day here in KY. So, I dug back into my saddlebags from Bike Week 2009 and found more awesome Biker recipes I wanted to share with you!! Check them out!! Also, Melody has a few more awesome Dessert recipes you need to try too, so we hope you'll enjoy these!
Ride Safe and Always EAT WELL!
Chef FatBoy!
Dale's Flank Steak
Submitted by: Chris Dale, Mass.
INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
DIRECTIONS
In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill, pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Sam’s Southwest Steak
Submitted by: Sam Battle, NV.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Bob’s Barbecued Roast
Submitted by: Bob “lane” Roberts, FL.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Kevin’s Saucy Stove Top Barbecue
Submitted by: Kevin Simms, Del.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can beef broth or consommé undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Yield: 6 servings
Frank’s Barbecued Rib Roast
Submitted by: Frank Harris, NJ.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Mesquite or oak chips
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Combine all ingredients, stirring sauce well. Yield: 5 cups
Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Lil’ man, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups. Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender.
Saucy Oven Barbecued Steak
Submitted by: Mary Orr, NY.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Desserts from Melody!
Lemon Cream Cheese Pie
Serves 8
Ingredients:
Crust:
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened
Filling:
8 oz cream cheese
2 tbsp butter
1/2 c sugar
1 egg
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)
Lemon Topping:
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)
Directions: Crust: In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.
Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.
Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool. Beat the lemon mixture well until smooth and place on top of the baked pie. Refrigerate and serve when cold.
Mad Apple's Peanut Butter Chocolate Pie
Yield: 10 Servings
Ingredients:
Crust:
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted
Filling:
12 oz Cream cheese
12 oz Peanut butter
1 c Granulated sugar
1 c Whipping cream
Topping:
1/2 c Granulated sugar
1/2 c Whipping cream
1 tsp. Vanilla
4 oz. Semi-sweet chocolate
4 Tbsp. Butter
Directions: To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight.
Lea’s White Russian Pie
Submitted by: Lea Durham, FL.
Serves: 6-8
Ingredients:
2 c. chocolate wafer crumbs
5 Tbsp. butter or margarine, melted
7 Tbsp. coffee liqueur, divided
1 envelope Knox unflavored gelatin
6 Tbsp. sugar, divided
3 eggs, separated
1/2 c. water
1/4 c. vodka
1 c. whipping cream, whipped
Chocolate curls, for garnish
Directions: Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsp. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely. Combine gelatin and 4 Tbsp. sugar in medium saucepan. Stir in egg yolks and water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsp. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 Tbsp. sugar add beat until stiff and glossy. Fold into gelatin mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.
Melody’s Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.
Enjoy!!
Labels: Biker Recipes, Biker's Spring Recipes, Food Recipes
