Button's Beanery: Pastries

Award Winning Chocolate Decadent

Ingredients:

8 ounces bittersweet (not unsweet- ened) or semisweet chocolate, finely chopped

1/2 cup (1 stick) unsalted butter

6 large eggs, separated

1/2 cup plus 5 tablespoons sugar

2 cups chilled whipping cream

4 ounces bittersweet (not unsweetened) or semi-sweet chocolate, shaved with vegetable peeler

Instructions:

Preheat oven to 350 degrees. Butter 9-inch springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter parchment.

Combine 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat and stir until melted and smooth. Cool slightly.

Beat egg yolks and 1/2 cup sugar in large bowl until well blended. Stir in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 2 tablespoons sugar in large bowl until stiff but not dry. Using rubber spatula, gently fold beaten whites into chocolate mixture in 3 additions.

Pour batter into prepared pan. Bake until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack. Cool 10 minutes. Using small sharp knife, cut around edge of cake. Release pan sides. Invert cake onto rack. Peel off parchment and cool cake completely. Wrap in plastic and refrigerate overnight.

Beat chilled whipping cream with 3 tablespoons sugar until stiff peaks form. Transfer cake to platter. Cover top and sides with whipped cream. Press chocolate shavings onto sides of cake. (Can be prepared 4 hours ahead. Cover with cake dome and refrigerate.

Award Winning Honey Whole Wheat Cinnamon Rolls

Ingregients:

¾ cup cooking oil

2/3 cup honey

1 ½ tsp. salt

1 cup hot water

6 cups Heartland Mill Whole Wheat Flour

2 pkg. yeast – dissolved in 1 cup water with 1 tsp. sugar

2 eggs

Instructions:

Add oil, honey, salt, eggs, water, yeast and 2 cups whole-wheat flour. Beat 5 min, at medium speed. Add rest of flour. Beat 5 min. at slow speed. Let rise till double in bulk. Roll out and cover lightly with butter, sugar, cinnamon, brown sugar, and sprinkle with nuts or raisins. Roll up and cut into one-inch thick rolls. Place into buttered baking pan and bake at 375°F until golden brown.

Oie_oie_twinklespastry Carrot Cake Pancakes

Ingredients:

carrot cake pancakes

Pancakes:

2 eggs

1 c milk

2 tbs olive oil

1 tsp vanilla extract

1/4 c brown sugar

2 c flour

2 tbs baking powder

1 tbs baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 c shredded carrots

Butterscotch cream cheese:

1/2 block cream cheese

Butterscotch syrup

2 tbs chopped pecans

2 tbs raisins

Instructions:

Beat eggs, milk,vanilla extract and oil together. in a separate larger mixing bowl combine sugar, flour, baking powder, baking soda, cinnamon and nutmeg. mix in egg mixture. mix in shredded carrots (i used orange and yellow carrots). allow mixture to sit for 15 minutes. cook on a griddle or large fry pan at medium heat. cook slowly to allow the pancakes time to puff up and carrots time to cook.

Combine cream cheese, butterscotch syrup, raisins and pecans. top pancakes with butterscotch cream cheese, garnish with chopped pecans.

Oie_oie_twinklespastry Brer Rabbit Gingerbread Recipe

Ingredients:

1/2 C sugar
1/2 C shortening
1 egg
1 C Brer Rabbit Molasses
2 1/2 C sifted flour
1 1/2 t. baking soda
1 t. cinnamon
1 t. ginger
1/2 t cloves
1/2 t. salt
1 C hot water

Instructions:

Cream shortening and sugar. Add beaten egg, molasses, then
sifted dry ingredients. Add hot water last. Put in a square
greased baking dish. Bake at 350º for 35 minutes. Serve warm
with whipped topping or lemon pudding topping.

All Chocolate Boston Cream Pie