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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking! Hey! Many thanks for all the awesome e-mail comments and recipes, all I can say is, keep them coming!! We love the feedback! Each Month we try to bring you the very best Biker recipes we can find and this Month is no exception, these are awesome, we tried a few of them and found them to very, very good and tasty and that includes Melody’s Desserts, so we know you won’t be disappointed, Enjoy!! We sure did!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Chef Fat Boy & Melody
BBQ Sauce’s:
Bob’s Steak Rub
Submitted by: Bob Stevens, DE.
Ingredients:
1 medium onion quartered
2 heads of garlic peeled
2 tbsp. oregano
2 tsp. fresh cracked black pepper
1 tsp. cumin seeds
2 whole cloves
3 tbsp. parsley fresh and chopped
1 tbsp. masa harina or cornmeal
1/4 C. white vinegar
1/4 C. orange or lime juice
1/4 C. oil
Directions:
Heat a cast iron skillet over medium heat. Toast the cumin for 1 minute. Remove from pan to a small plate. Add the onion and garlic and cook until browned on all sides and soft (4 - 6 minutes). Cool. Combine the oregano, peppercorns, cumin and cloves in a spice mill and grind to a powder. Place everything in a blender and process to a paste. Scrape down the sides of the blender several times. Use right away or store in the refrigerator, covered in a jar, keeps several weeks. Makes about 1 cup, use 1 - 2 teaspoons per pound of meat.
Mel’s Rub
Submitted by: Mel Wilson, VA.
Ingredients:
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. white pepper
1 tbsp. black pepper
1 tbsp. chili powder
1 tbsp. ground red pepper
1 tbsp. cumin
2 tbsp. paprika
Directions:
Mix all ingredients together. Place mixture in a salt shaker and shake over foods during cooking. Sprinkle again before serving.
Shorty’s Spice Rub
Submitted by: Ted “Shorty” Mills, DE.
Ingredients:
1/4 C. cumin
1/4 C. chili powder
2 tbsp. coriander seeds crushed
1 tbsp. cinnamon
1 tbsp. brown sugar
2 tbsp. salt
1 tbsp. red pepper flakes ground
10 tbsp. black pepper fresh ground
Directions:
Grind all the ingredients together in a spice mill, blender or mortar and pestle. Store in a tightly sealed jar.
Baldy’s Barbeque Rub
Submitted by: Hank “Baldy” Mullins, WVA.
Ingredients:
2 C. sugar
1/4 C. paprika
2 tsp. chili powder
1/2 tsp. cayenne
1/2 C. salt
2 tsp. pepper
1 tsp. garlic powder
Directions:
Combine all ingredients and store in a tightly capped jar.
All Purpose Spice Rub
Submitted by: Fred Powell, NC.
Ingredients:
1/2 C. chili powder
3 tbsp. onion powder
2 tbsp. cumin
3 tbsp. paprika
1 1/2 tbsp. garlic powder
1 tbsp. brown sugar
1 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 tsp. lemon zest
1/4 C. hickory flavored salt
Directions:
Mix ingredients thoroughly and store in a tightly sealed jar.
Jack;s Barbecue Sauce
Submitted by: Jack Travares, FL.
Ingredients:
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt
Directions:
Combine all ingredients in a large saucepan and simmer for about half an hour. Let cool. Pour into a blender and puree until smooth. Store in a glass container in the refrigerator.
Fatboy’s Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any foods. It is a mild marinade so you will want several hours marinating time with it before you grill.
Ingredients:
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup Worcestershire sauce
Directions:
Combine all ingredients and mix until the sugar is completely dissolved. Marinate meats for 4 to 6 hours.
Paul’s Buffalo Mop Sauce
Submitted by: Paul Hughes, SC.
Ingredients:
1 stick butter
1/4 - 1/2 C. Tabasco sauce (depending on your tolerance for heat)
3 garlic cloves minced
Directions:
Melt butter, stir in garlic. Add Tabasco to taste.
The Steak Marinade
Submitted by: James Elverson, DE.
Ingredients:
2 large steaks
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt
Directions:
Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out it’s hot.
Hot Tomato Barbecue Sauce
Submitted by: Ned Kerns, DE.
Ingredients:
1 cup ketchup
1 cup tomato sauce
1/2 cup Louisiana style hot pepper sauce
1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon garlic salt
1 tablespoon molasses
1 teaspoon dried parsley flakes
Directions:
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Store in refrigerator.
Fish Recipes:
Lime & Basil Tilapia
Submitted by: Capt’n Crusty, FL.
Ingredients:
4 tilapia fillets (about 1 pound)
4 tablespoons oil
2 tablespoons lime juice
Zest of 2 limes
1 tablespoon fresh basil, minced
2 teaspoons bourbon
1 teaspoon salt
Pepper to taste
Directions:
Combine all ingredients except for the tilapia fillets in a re-sealable plastic bag. Turn to mix and add tilapia fillets. Seal and refrigerator for 30 minutes. Preheat grill. Pour marinade into a saucepan.
Capt’n Rob’s Swordfish Marinade
Submitted by: Rob Moodys, FL.
Ingredients:
1 (8oz) container plain yogurt
1/4 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon soy sauce
2 tablespoons lemon juice
4 tablespoons fresh dill, minced
2 pounds swordfish steaks
Directions:
Mix all marinade ingredients. Place in ziploc bag. Add swordfish. Turn to coat. Refrigerate 4 hours or overnight. Remove swordfish from marinade and discard the marinade. Grill over medium heat, turning several times, about 10 minutes a side, depending on the thickness of the swordfish.
FatBoy’s Grilled Citrus Tuna
The real secret to grilling tuna steaks is to avoid overcooking them. Grill the tuna hot and fast and take them off the grill as soon as you can.
Ingredients:
1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika
Directions:
Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.
Pat’s Grill-Fried Fish
Submitted by: Pat “ Lucky” Battles, VA.
Ingredients:
4 fish fillets (cod, red snapper, etc.)
2 cups instant mashed potatoes
2 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
Directions:
Preheat grill. Combine melted butter, lemon juice, olive oil and garlic in a shallow dish. Dip fish fillets in butter mixture and roll in potato flakes to coat. Wrap each fillet in aluminum foil and place on medium-hot grill. Grill for 6 to 8 minutes, turning once. Remove when done.
FatBoy’s Grilled Bourbon Tuna Steaks
This tuna recipe has a mixture of flavors that really compliment each other. It's spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice.
Ingredients:
6 tuna steaks, about 1 inch
1/3 cup hoisin sauce
3 tablespoons bourbon
2 tablespoons honey
2 teaspoons fresh ginger, grated
2 teaspoons lime juice
2 cloves garlic minced
1 teaspoon chili sauce
1/2 teaspoons salt
1/2 teaspoon black pepper
Directions:
Combine all ingredients, except tuna, in a small bowl. Preheat grill for medium high heat. Baste tuna steaks well with sauce, place on grill and allow to cook for 5 minutes. Turn steaks, baste again, and continue to cook for 5 more minutes. Remove from heat and serve.
FatBoy’s Grilled Whiskey Salmon
These salmon fillets are grill hot and fast with a sweet whiskey marinade that gives them a lot of great flavor and nice, crisp glaze when grilled.
Ingredients:
4 - 8oz salmon fillets
1/2 cup whiskey
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic
Directions:
Mix together whiskey, soy sauce, orange juice, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking grate and preheat grill. Place fish on hot grill and cook for 5 minutes on each side. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve.
Beef Pork and Chicken Recipes:
Grilled Citrus-Tamarind Chicken
Submitted by: Cotton Gilbert, DE.
Ingredients:
4 chicken breasts, with or skin removed
2 cups chicken broth
1 cup orange juice
1/2 cup olive oil
3 cloves garlic, crushed
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 tablespoon dried basil
1 teaspoon powdered ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Place chicken in a shallow glass dish or re-sealable plastic bag. Mix remaining ingredients in a medium mixing bowl. Pour mixture over chicken, seal, and allow to marinate in refrigerator for 3-6 hours.
Grilled Curried Chicken Wings
Submitted by: John “Woody” Smith, FL.
Ingredients:
2-3 pounds of chicken wings, tips removed
1/3 cup honey
1/4 cup butter
2 tablespoons mustard
2 teaspoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
Olive oil
Directions:
Place wings in a re-sealable plastic bag. Combine remaining ingredients. Pour mixture into bag with wings, coat well, seal bag, and allow to marinate in refrigerator for 2-4 hours. Preheat grill for direct medium heat. Remove wings from bag and discard marinade. Brush wings with olive oil and place on grill and cook for 10 minutes of direct heat. Cook over indirect heat for remaining 10 minutes. When chicken is cooked through and meat no longer appears pink, remove and serve.
Grilled Beer and Molasses Chicken Breasts
Submitted by: Jenny Miller, DE.
Ingredients:
4 chicken breasts
1/2 can beer
1/2 cup ketchup or tomato sauce
1 tablespoon molasses
2 cloves garlic minced
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Combine marinade ingredients in a medium bowl. Place chicken breasts in a re-sealable plastic bag. Add marinade to chicken, seal bag, and allow to marinade overnight. Preheat grill for medium-high heat.
FatBoy’s Garlic and Fresh Oregano Marinade for Chicken
This chicken marinade is a combination of citrus flavors, ancho chiles and garlic. The olive oil and vinegar tenderizes and adds moisture to the chicken.
Ingredients:
1/4 cup olive oil
1/2 cup coarsely chopped garlic
1/2 cup coarsely chopped fresh oregano leaves
1 tablespoon sherry vinegar or Balsamic vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoon ancho powder
Directions:
Combine all ingredients in a mixing bowl. Mix until thoroughly combined in a mixing bowl. Marinate chicken for 6 hours or more. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens quartered.
FatBoy’s Hot & Spicy Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
Ingredients:
3 pounds pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 cloves garlic, minced
1/2 teaspoon pepper
Directions:
In a large sauce pan, melt butter and sauté onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
FatBoy’s Honey Bourbon Pork Tenderloin
This tenderloin is marinated and slow roasted over low heat. Make sure to boil the marinade and also thicken it with flour to make a delicious gravy.
Ingredients:
3 12-ounce pork tenderloins
1 cup water
1/2 cup onion, chopped
1/2 cup lemon juice
1/2 cup bourbon
1/4 cup honey
1/4 cup soy sauce
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon gingerroot, minced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Combine onion, lemon juice, bourbon, honey, soy sauce, ginger, garlic and olive oil. Mix well. Place tenderloins in a re-sealable bag and pour marinade over. Seal and turn to coat. Let sit for 30 minutes. Preheat grill. Remove tenderloins from marinade and pour marinade into a saucepan. Season pork with salt and pepper and grill over a low fire for about 30 minutes or until done. Meanwhile add water and flour to marinade and bring to a boil. Reduce heat and simmer until thickened. When the tenderloin is done remove from grill and cut into 1/2 inch slices. Serve with sauce poured over top.
Kent’s Flank Steak
Submitted by: Kent Owens, OH.
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 (see step #3 & #4) 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!
Blue Cheese Steak with Sweet Onions
Submitted by: Ray Konopka, FL.
Ingredients:
4 (1- 1 14/ lb.) steaks, 1-1 1/4 inches thick
1/2 tsp. kosher or other coarse salt
Sweet Onion Topping:
2 large sweet onions, such as Vidalia
1/4 C. unsalted butter
2 tbsp. vegetable oil
3 tbsp. dry red wine
1/2 tsp. kosher or other coarse salt
3 oz. blue cheese, crumbled, at room temperature
Directions:
Sprinkle steaks lightly with salt, cover, and let stand at room temperature about 30 minutes. Slice onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root ends so that the wedges hold together. Melt butter with oil in heavy skillet over medium-low heat. Add onions to skillet and gently turn them over in the butter to coat all sides. Cover skillet and cook 12-15 minutes until crisp-tender, with some brown edges. Uncover and add wine and salt. Raise heat to medium-high and continue cooking until onions color lightly and excess liquid evaporates, frequently scraping up any browned bits from bottom of pan. Keep onions warm. Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Keeping the more tender sections of the steaks angled away from the hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes, turning steaks once midway. Transfer steaks to plates, scatter blue cheese over each, top with warm onions, and serve hot.
Brisket in Coffee-Barbecue Sauce
Submitted by: motormamma, GA.
Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 (28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground black pepper to taste
1 brisket, about 4 pounds
Directions:
In medium kettle, heat 1/4 cup of the oil over medium heat. Add onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool. Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake uncovered until the brisket is glazed and very tender, about 1 1/2 hours more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain. Yield: 10 servings.
Grilled Pork Tenderloin
Submitted by: motormamma, GA.
Ingredients:
2 pounds pork tenderloin
1/2 cup soy sauce
1/2 cup white wine
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon ground black pepper
Directions:
Mix soy sauce, wine, onions, garlic, pepper and ginger together. Place tenderloin in a flat baking dish and pour marinade over top. Let sit overnight. Preheat grill. Grill tenderloin over medium flame reserving marinade. Grill until the internal temperature reaches 160 degrees. While the tenderloin in grilling, strain marinade and boil on high heat for 5 minutes. When the tenderloin is done remove from grill and pour marinade over it.
Billy’s Grilled Bratwurst
Submitted by: Bill Wagner, VA.
Ingredients:
6 Bratwursts
1 12 ounce can of beer
1 medium onion, chopped
6 peppercorns
4 cloves
6 hard rolls
Directions:
In a large pot combine all ingredients except the rolls. Simmer for 20 minutes. Preheat grill. Remove bratwursts from pot and place on grill for about 10 minutes, turning occasionally. Grill until brown. If you sprinkle with water they will form a crispy skin. Serve on rolls with your favorite mustard.
Desserts from Melody!!
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
Ingredients:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
Directions:
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.) To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semi sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Too Much Chocolate Cake
Submitted by: Karen Fosmire, DE.
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Chocolate Lava Cake
Submitted by: Fran Goddard, CT.
Ingredients:
10 oz (280 g) bittersweet chocolate (70% cocoa)
4/5 cup (180 g) butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flour
Directions:
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid. The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.
Melody’s Rich Chocolate Mousse Cake
Yield: 8 servings
Ingredients:
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Directions:
Reheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. Mix with finely ground hazelnuts and cocoa powder. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool the cake. Melt finely chopped dark chocolate over hot water. Beat the egg yolks with 2 oz sugar until white. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. Transfer to the cake tin, and place in the refrigerator for several hours. If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
British Brownies
Submitted by: Helen Booth, UK.
(One-layer Chocolate Cake with Cocoa)
Yield: 24 servings
Ingredients:
1¼ cup (140 g) all-purpose flour
1½cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
5 oz (150 g) chopped walnuts or pecan nuts
Ingredients for frosting
6 oz (170 g) butter
1 fl oz (30 ml) strong brewed coffee (or 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water)
12 oz (340 g) icing sugar
1½ tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Directions:
(Method): Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter in a saucepan. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth. Add chopped nuts. Bake at 350 degrees for 20-30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake. Glace with the chocolate frosting. For the frosting, melt the butter in a sauce pan and remove from the heat. Add coffee, mix with icing sugar, cocoa powder and vanilla. Stir until smooth and spread over the cake.
Best Fudge Cake Recipe Ever!
Submitted by: Phyllis “Big Mamma” Mac George, GA.
Ingredients:
3 oz. Baking chocolate (melted squares)
1/2 cup Butter or margarine
2 1/4 cups Light brown sugar, lightly packed
3 Eggs
1 1/2 tsp Vanilla
2 tsp Baking soda
1/2 tsp Salt
2 1/4 cups Sifted cake flour
1 cup Dairy sour cream
1 cup Boiling water
Directions:
Oven Temp 350°, Baking Time ~ 35 Min. Pan Type ~ two 9 inch round pans Preheat oven, Grease and flour pans. In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer until light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into prepared pans. Bake until done.
DON'T FORGET TO VISIT MY WEB SITE AT
http://www.chef-fatboy.com
to buy my biker cook books and hot sauces!
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