Posted by Cookie on October 22, 2001 at 19:15:44:
Sponge Cake for Cream Rolls
9 eggs, separated
1 teaspoon cream of tartar
1/2 cups granulated sugar, plus more for sprinkling pan (divided)
1 teaspoon orange flavoring
Grated peel of 1 orange (orange part only)
1 cup potato starch (sometimes called potato flour)
1/2 teaspoon salt
Preheat oven to 375 degrees.
Thoroughly grease a 13-by-17-inch rimmed cookie sheet and line with parchment paper. Grease and flour the paper.
Beat egg whites until foamy. Add cream of tartar and, very gradually, 1 tablespoon at a time, add 3/4 cup sugar. Continue beating until thick and shiny. Set aside.
Beat egg yolks until thick. Add remaining 3/4 cup of sugar, orange flavoring and peel; continue beating until thick. Beat in the potato starch mixed with salt until the batter is smooth.
Fold part of egg whites into the yolk mixture. Then very carefully fold this mixture into the remaining egg whites.
Pour the mixture into the prepared pan and bake about 20 minutes. Remove from oven and let cool slightly. Turn out onto sugar-sprinkled foil or wax paper and roll up like a jellyroll. Let cool completely before unrolling and filling.
From "Grandma Rose's Book of Sinfully Delicious
Cakes, Cookies, Pies, Cheese Cakes, Cake Rolls
and Pastries"
by Rose Naftalin
ROSALIE McLEAN'S CHOCOLATE-ORANGE SHORTBREAD
Makes 55 cookies
1 cup butter, softened (2 sticks)
1 cup unsifted powdered sugar
4 teaspoons grated orange peel
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup semisweet chocolate chips
2 tablespoons vegetable shortening
Preheat oven to 325 degrees.
In a large bowl, cream butter until light using a wooden spoon. Add powdered sugar, orange peel, ginger and cinnamon; blend into butter. Add flour and mix until flour is incorporated.
Gather the dough into a ball and knead, adding a small amount of flour if sticky, until dough is smooth. Use a rolling pin to press dough into an 11-by-17-inch cookie sheet with sides.
With a sharp knife, score the dough into 11/2-by-2-inch bars and prick along the score lines with a fork.
Bake for 25 to 30 minutes, watching to prevent browning. Shortbread should be golden. When done, remove from oven, immediately cut through score lines and lift bars with a spatula to a rack to cool.
Melt chocolate chips and shortening in a small bowl set over a pan of hot water. Stir to mix.
Dip one end of the cooled bars into melted chocolate. Place bars on wax paper until chocolate is hard.
Store in a cookie tin, separating shortbread layers with wax paper.
Q: Several years ago, you ran the Redhead's Brownies. It was great. I've lost the recipe. Can you rerun it? -- Elizabeth Conrad, Portland
A: That was from Frances Price's "One & Only Cook" column in May 1987.
BROWNIES A LA ROUSSE
(The Redhead's Brownies)
Makes 16 or 20 brownies
1/2 cup butter or margarine (1 stick)
3 1-ounce squares unsweetened chocolate
11/4 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup broken pecan or walnut pieces (optional)
Preheat oven to 350 degrees. Grease a 9-inch square baking pan with vegetable shortening; set aside.
In small saucepan over very low heat, melt butter with chocolate, stirring often. Remove from heat and beat in sugar. Then beat in eggs and vanilla. Stir in flour, then nuts. Turn into greased pan and bake 20 to 25 minutes, or until top is dull and brownies are barely set in middle. Do not overbake; remove from oven when center is barely set when pressed lightly.
Cool to room temperature; cut into 16 or 20 squares.
These brownies are excellent eaten frozen; wrap individually in plastic wrap before freezing. They're also great split and layered with softened vanilla, chocolate or coffee ice cream, for ice cream sandwiches.