2006
Chocolate Hike Recipes
Grand Prize - Jane Oakes - “Two Tone Cheesecake"
1st runner up - Ginny Werner - Chocolate Pumpkin Loaf"
2nd runner up - Sandy Baylor -
“Buttermilk
Chocolate Bread"
Honorable mention - Christa Sexton
- “Uncle
Lester’s Chocolate Pecan Pie”
(click on links above to go to recipes below, press back to
return to top of this page)
Two-Tone Cheesecake – Jane Oakes
Crust
1 ½ cups chocolate graham
crackers crumbs
6 Tablespoons sugar
6 Tablespoons butter, melted
Filling:
4 packages (8 ounces each)
cream cheese, softened
1 ¾ cups sugar
¾ cup heavy whipping cream
4 eggs, lightly beaten
6 squares (1 ounce each)
semisweet chocolate, melted and cooled
Topping:
4 squares (1 ounce each)
semisweet chocolate, finely chopped
½ cup heavy whipping cream
In a bowl, combine cracker crumbs,
sugar and butter. Press onto the bottom of a greased 10-in. springform pan.
Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat
cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on
low speed just until combined.
Remove 3 ½ cups to a small
bowl; gently stir in melted chocolate. Pour over crust. Carefully pour
remaining filling over chocolate layer. Return to baking sheet. Bake at 325 for
65-75 minutes or until center is almost set.
Cool on a wire rack for 10
minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Meanwhile, place chopped chocolate in a small bowl.
In a small saucepan, bring
cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour
over cheesecake. Cover and chill overnight. Remove sides of pan. Refrigerate
leftovers
Yield: 12 servings
Chocolate Pumpkin Loaf -
Ginny Werner
Yield: 4
small loaves or 2 large loaves
Seasonally spiced, not too
sweet, but very chocolaty and moist (because of the pumpkin, which you don’t
taste), this is a perfect cake for the holiday season. Easy to make, with good
keeping power, it seems to belong especially to Thanksgiving (and anything
chocolate is appropriate for Valentine’s Day).
Ingredients:
1 cup, approximately fine
unseasoned bread crumbs, for dusting pans
[I use sugar for dusting
cake pans.]
2 ½ cup all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
½ cup unsweetened cocoa
powder
2 eggs
2 cups firmly packed light
brown sugar
½ cup pure vegetable oil,
corn or safflower oil
1 pound canned solid-pack
pumpkin (not pie filling) or cooked fresh pumpkin
1 cup coarsely chopped,
pitted dates, about 8 ounces
1 cup coarsely chopped
shelled walnuts
Tools:
4 loaf pans, 5 ¾ x 3 ¼ x 2 ¼
inches, or 2 loaf pans 9 x 5 x 2 ½ inches
Method:
Preheat oven to 350 degrees
F. Butter 4 small loaf pans or 2 large pans, and dust lightly with unseasoned
fine bread crumbs. [Sugar works well too.]
Sift together the flour,
baking soda, salt, spices, and coca powder; set aside. In a separate bowl, beat
the eggs, add the sugar and oil, and beat just to mix. Mix in the pumpkin, then
the dates. Gradually add the dry ingredients, mixing only until all ingredients
are incorporated. Stir in the walnuts.
Pour the batter into the
prepared pans and smooth the tops. Bake for 50 minutes to 1 hour for smaller
loaves, 1½ hours for larger loaves, or until a cake tester inserted into the
middle comes out clean.
Cool loaves in the pans for
10 minutes. Remove loaves from the pan and cool completely on the rack before
wrapping in aluminum foil. If you can wait, these cakes are best eaten the next
day. They keep well refrigerated for about 1 week and freeze successfully.
Buttermilk
Chocolate Bread- Sandy Baylor
½ cup Butter, softened
1 cup sugar
2 eggs
1-½ cup all-purpose flour
½ cup baking cocoa
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
Chocolate Honey Butter:
½ cup butter, softened
2 tablespoons honey
2 tablespoons of chocolate syrup
In a
mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well
after each addition. Combine the flour, cocoa, salt, baking powder and baking
soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour
into a greased 9-in. x 5-in. x 3-in.loaf pan. Bake at 350º for 55-60 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack.
In a
small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix
well. Serve with the bread. Yield: 1 loaf (1/2 cup butter).
Uncle Lester’s Chocolate
Pecan Pie – Christa Sexton
1 stick margarine
1 cup chocolate morsels
1 cup sugar
½ cup flour
2 eggs, slightly beaten
1 tsp vanilla
1 cup chopped pecans
Mix together the first three
ingredients in a pot, melting them together, stirring constantly. Add them to the rest of the ingredients that
have been mixed together. Pour into pie crust, and bake at 350 degrees for 30
minutes.
Mom’s Famous Pie Crust
(makes 5 crusts-freeze and use as needed)
5 cups flour
1 tsp salt
1lb shortening
1egg, slightly beaten
1 tsp white vinegar
Water
Mix flour, salt, and
shortening. Combine egg and vinegar in a
measuring cup and add enough water to make one cup. Add flour mix to liquid and stir together until
smooth. Divide into 5 equal
sections. Wrap and freeze until
needed. Let stand at room temperature
about one hour before rolling out. Each
package will make one single crust pie shell.