CREAMY ITALIAN SALAD DRESSING

     

CHOCOLATE SOUR-CREAM BUNDT CAKE

Perhaps the best cake that I've ever made though it's difficult to compare a chocolate cake with a carrot cake. Perhaps it simply depends on your mind. However you slice it, this cake is a winner!

CHOCOLATE  SOUR-CREAM  BUNDT  CAKE

            For cake:
 
             1 cup unsalted butter

                        1/3 cup cocoa powder, preferably Dutch-processed

                        1 teaspoon kosher salt

                        1 cup water

                        2 cups all-purpose flour

                   1  3/4 cups granulated sugar

                        1  1/2 teaspoons baking soda

                        2 large eggs

                        1/2 cup sour cream, stirred and at room temperature

                        1 teaspoon vanilla extract

            For glaze:
  

                4 ounces bittersweet chocolate, finely chopped

                        1  1/2 tablespoons light corn syrup

                        1/2 cup heavy cream

                        1  1/2 tablespoons granulated sugar

            

For cake: 

1. Position rack in center of oven and heat oven to 350°F.

2. Heavily butter 10-cup Bundt pan and then dust it with cocoa powder mixed with less all-purpose flour. Set aside pan.

3. In small saucepan, combine butter, cocoa powder, salt, and water. Over medium heat, cook and stir until butter is just melted and mixture is uniform. Remove from heat and set aside.

4. In large bowl, whisk together flour, 1 3/4 cups sugar, and baking soda.

5. Add half of chocolate mixture to flour mixture and stir until completely blended. The mixture will be thick.

6. Add remaining mixture and stir until combined.

7. Stir in eggs, one at a time.

8. Stir in sour cream and vanilla until batter is smooth.

9. Scrape batter into prepared pan and bake in preheated oven until toothpick inserted into center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan for 15 minutes and then invert cake onto rack to cool completely before glazing.

For glaze: 

1. Place finely chopped chocolate and corn syrup in medium bowl and set aside.

2. Combine cream and 1 1/2 tablespoons sugar in small sauce over medium heat. Stir until cream is hot and sugar is dissolved.

3. Pour hot cream mixture over chocolate and whisk until smooth.

4. Generously drizzle glaze over cooled cake, allowing glaze to drip down sides of cake. Then place cake on serving plate until ready to cut into pieces and serve.

VELMA'S CLAM CHOWDER

After the vegetables are cut, the rest is easy. Soup is delicious served with corn muffins. Sliced apples could be served for dessert or an apple pie if you want to get fancy.

VELMA'S  CLAM  CHOWDER

                  2 6-ounce can minced clams

                            1 cup finely chopped onions

                            1 cup cup finely chopped celery

                            3 cups white or red potatoes, cut into 3/4-inch chunks

                            1/2 cup butter

                  1/2 cup all-purpose flour

                            1 quart half-and-half

                            1/2 cup whole (4%) milk

                            1 1/2 teaspoons salt

                            1/2 teaspoon sugar

                            Freshly ground pepper, to taste
                   

        1. Drain clam juice into 2-quart saucepan.

        2. Add onions, celery, and potatoes to saucepan. Add enough water to saucepan to barely cover
             vegetables.

        4. Simmer vegetables until potatoes are tender, about 20 minutes.

        5. In 4-quart saucepan, melt butter.

        6. Add flour to melted butter and stir constantly over medium heat for 2 minutes.

        7. Slowly add half-and-half to roux while stirring constantly.

        8. Stir in milk.

        8. Stir in clams and undrained vegetables over medium heat for several minutes.

        9. Season with salt, sugar, and pepper.

CREAM of CELERY SOUP

CREAM  of  CELERY  SOUP 

Sometimes, you buy an entire stalk of celery when you only need a few ribs. If you have extra celery, this recipe can help you use up the excess. Enjoy!