Nativity
08-24-2011, 08:02 PM
Chocolate Crackles Cookies
(You will need to convert this to metric measurements)
1/2 cup vegetable oil
4 squares (4 oz.) chocolate
4 eggs
2 tsp. vanilla extract
2 Cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup powdered sugar (confectioners' sugar)
Melt chocolate in double boiler. Remove and blend in oil, chocolate and eggs (1 at a time). Beat well after each addition. Add vanilla extract. Sift flour, baking powder, salt and mix thoroughly.
Chill several hours until dough is hard enough to handle. Roll a round teaspoon full in powdered sugar, shaping into small balls. Bake on greased cookie sheet for 10 to twelve minutes at 375 degrees F.
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or Make Your Own Devil's Food Cake Mix
This is a classic dry mix for making chocolate devil's food cake. This is a long-lasting cake mix that can be stored in a jar in the cupboard for several months. For a richer mix (or, if the recipe calls for the butter version) then substitute butter for the shortening in the recipe. If using butter then store the mix in the refrigerator where it will keep for up to 6 weeks or it can be frozen for several months then thawed before use. The recipe makes 4 batches of cake mix.
Ingredients:
900g caster sugar
480g Crisco shortening [or substitute unsalted butter]
950g plain flour
150g cocoa powder
100g dark chocolate, finely grated
4 tsp baking soda
3/4 tsp salt
Devil's Food Cake Mix Preparation:
Method:
Sift together the flour, cocoa powder, baking soda and salt into a bowl. Dice the shortening (or butter) and add to the flour mix. Cut in with pastry knives until the mixture resembles fine breadcrumbs then stir-in the sugar and grated chocolate. Divide the mixture into four equal portions then store in air-tight jars. The basic mix will keep for months in a cool cupboard if using shortening. If you are making a butter-based mix then store in air-tight jars in the refrigerator where it will store for up to 6 weeks. You can also freeze the mixture where it will keep for several months.
celtnet.org.uk
(I haven't tried the above recipe but it looks as if it will work just fine.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Crackles
1 (1 lb. 2 1/2 oz.) pkg. devils food cake mix
2 eggs, slightly beaten
1 tbsp. water
1/2 c. shortening
Confectioners sugar
Combine ingredients and mix with spoon.
Shape into balls the size of walnuts. Roll in confectioners sugar.
Place on greased sheet. Bake at 375 degrees for 8 to 10 minutes.
Makes 48 cookies.
Farm Journal Christmas Book, copyright 1970, p. 22
(You will need to convert this to metric measurements)
1/2 cup vegetable oil
4 squares (4 oz.) chocolate
4 eggs
2 tsp. vanilla extract
2 Cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup powdered sugar (confectioners' sugar)
Melt chocolate in double boiler. Remove and blend in oil, chocolate and eggs (1 at a time). Beat well after each addition. Add vanilla extract. Sift flour, baking powder, salt and mix thoroughly.
Chill several hours until dough is hard enough to handle. Roll a round teaspoon full in powdered sugar, shaping into small balls. Bake on greased cookie sheet for 10 to twelve minutes at 375 degrees F.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
or Make Your Own Devil's Food Cake Mix
This is a classic dry mix for making chocolate devil's food cake. This is a long-lasting cake mix that can be stored in a jar in the cupboard for several months. For a richer mix (or, if the recipe calls for the butter version) then substitute butter for the shortening in the recipe. If using butter then store the mix in the refrigerator where it will keep for up to 6 weeks or it can be frozen for several months then thawed before use. The recipe makes 4 batches of cake mix.
Ingredients:
900g caster sugar
480g Crisco shortening [or substitute unsalted butter]
950g plain flour
150g cocoa powder
100g dark chocolate, finely grated
4 tsp baking soda
3/4 tsp salt
Devil's Food Cake Mix Preparation:
Method:
Sift together the flour, cocoa powder, baking soda and salt into a bowl. Dice the shortening (or butter) and add to the flour mix. Cut in with pastry knives until the mixture resembles fine breadcrumbs then stir-in the sugar and grated chocolate. Divide the mixture into four equal portions then store in air-tight jars. The basic mix will keep for months in a cool cupboard if using shortening. If you are making a butter-based mix then store in air-tight jars in the refrigerator where it will store for up to 6 weeks. You can also freeze the mixture where it will keep for several months.
celtnet.org.uk
(I haven't tried the above recipe but it looks as if it will work just fine.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Crackles
1 (1 lb. 2 1/2 oz.) pkg. devils food cake mix
2 eggs, slightly beaten
1 tbsp. water
1/2 c. shortening
Confectioners sugar
Combine ingredients and mix with spoon.
Shape into balls the size of walnuts. Roll in confectioners sugar.
Place on greased sheet. Bake at 375 degrees for 8 to 10 minutes.
Makes 48 cookies.
Farm Journal Christmas Book, copyright 1970, p. 22