ORANGE FLOURLESS CHOCOLATE CAKE FOR THE REAGAN FAMILY
Steps:
- Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.
VIENNA BARS
I got this recipe from Thru the Grapevine, a cookbook put out by the Junior League of Elmira. This cookie is said to have been Ronald Reagan's favorite cookie. Try it yourself and see why! These can be made ahead and frozen.
Provided by Whisper
Categories Bar Cookie
Time 1h15m
Yield 3 dozen bars
Number Of Ingredients 8
Steps:
- In large bowl, combine butter with 1/2 cup sugar and mix until creamy.
- Beat in salt and egg yolks.
- Gradually add flour.
- When dough becomes hard to work, knead it with fingers until smooth.
- Spread dough into greased 17x12 jellyroll pan.
- Bake at 350°F for 15-20 minutes, or until lightly browned.
- Remove from oven, cool slightly, and spread evenly with jam.
- Set pan aside.
- In a deep bowl, beat egg whites with electric mixer at top speed until stiff peaks form.
- Blend in nuts and remaining sugar.
- Spread egg mixture over jam, going right to the end of the pan.
- Return pan to oven and bake for another 25 minutes.
- Remove from oven and cool 15 minutes.
- While still warm, cut into bars or squares.
Nutrition Facts : Calories 2058.9, Fat 112.5, SaturatedFat 46.4, Cholesterol 302.5, Sodium 1919.7, Carbohydrate 240.1, Fiber 11.6, Sugar 130.7, Protein 34
RONALD REAGAN VIENNA CHOCOLATE BARS
Steps:
- Preheat oven to 350 degrees. Lightly grease cookie sheet and set aside. Cream butter, 1/2 cup sugar and 2 egg yolks. Add flour and salt and knead with fingers. Pat batter flat onto a greased cookie sheet. Bake 15-20 minutes until lightly browned. Remove cookie sheets from oven. Spread jelly across baked cookie sheet and top with chocolate chips. Beat egg whites until stiff. Fold in remaining 1 cup sugar and nuts. Gently spread egg whites atop jelly and chips. Bake again for 25 minutes.
VIENNA CHOCOLATE BARS
Make and share this Vienna Chocolate Bars recipe from Food.com.
Provided by Jesters Lace
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
- Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
- Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
- Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.
Nutrition Facts : Calories 200.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 23.8, Sodium 71, Carbohydrate 24.3, Fiber 1.2, Sugar 15, Protein 2.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love