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	<title>Mimi&#039;s Recipe Board &#187; Mimi&#8217;s Cyber-Cookbook</title>
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	<description>The new Board for Mimi&#039;s Cyber Kitchen</description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter 12:  Cookies</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/11/19/mimis-cyber-cookbook-chapter-12-cookies/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/11/19/mimis-cyber-cookbook-chapter-12-cookies/#comments</comments>
		<pubDate>Mon, 19 Nov 2012 13:00:54 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entry&#8216;Tis the season!  I&#8217;m making these for our cookie exchange with the Wilton snowflake cutter, frosted in white with the white sparkling sugar.  One of my favorites thanks to Tonkmom, Schmitty and Blizlady!  So what are you all making this year???? White Velvet Cut-Out Cookies Posted originally by Schmitty at Mimi’s Cyber-Kitchen 11-03-99 Reposted by blizlady on 12-19-2005 as her very favorite 1 pound butter or ½ pound margarine and ½ pound butter, softened (I use all butter) 1 (8 oz.) package cream cheese, softened 2 c. white sugar 2 egg yolks (I use 2 whole eggs) 1 tsp. vanilla extract 4 ½ c. flour &#160; Cream butter and cream cheese; add sugar and egg yolks. Add remaining ingredients.  Chill for at least an hour. &#160; Preheat oven to 350 degrees.  Spray or grease cookie sheets. Roll out on lightly floured board and cut into desired shapes.  Do not roll too thin. Bake 10-12 minutes (I baked mine 12-13 minutes).  Be careful not to overbake them.  Frost and decorate as desired. &#160; &#160; Powdered Sugar Glaze Posted by Tonkmom at Mimi’s on 1-09-2004   Note from Tonkmom:  This is the best tasting and easiest to work with frosting I’ve used.  It’s from Land-O-Lakes.  If you add a little more powdered sugar than called for, it’s great for piping decorations too. My Note:  Best I’ve tried and liked too.  It tastes good and does harden for stacking.  It’s the one I intend to use from now on. &#160; 2 ½ c. powdered sugar, sifted (I didn’t sift) 2 tbsp. water 1 tbsp. butter, softened 1 tbsp. light corn syrup ½ tsp. almond extract or vanilla (I used vanilla) Dash of salt to cut sweetness (I skipped but may try next time) Food color if desired &#160; Combine powdered sugar, water, butter, corn syrup and vanilla in mixer bowl; mix until powdered sugar is moistened.  Beat at medium speed until smooth, adding water if necessary to reach desired spreading consistency.  Tint with food color as desired. &#160; Glaze cooled cookies.  Let stand until hardened (6 hours or overnight) Yield:  1 1/3 cups  Notes after the white velvet snowflake marathon yesterday:  Made 3 1/2 dozen snowflakes with the Wilton next to largest cutter. Worked well baking them 9 minutes on the heavier cafeteria style cookie sheets, allowing to cool on the sheets a few minutes before removal to avoid breakage was [...]]]></description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter 11:  Gluten Free Recipes and Tips</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/10/13/mimis-cyber-cookbook-chapter-11-gluten-free-recipes-and-tips/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/10/13/mimis-cyber-cookbook-chapter-11-gluten-free-recipes-and-tips/#comments</comments>
		<pubDate>Sat, 13 Oct 2012 19:52:03 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryHere are the only recipes and links that I had saved that are gluten free. Thanks so much to the posters of these: Martha Stewart&#8217;s Gluten-Free Chocolate Cake posted by kimberlyn59 05-13-109 10:32 AM I made this for Mother&#8217;s Day 2009. My niece has to have gluten-free and I know that some of the recipes and aLOTof the products are really not too great. I thought that with it being Martha there was a better chance of success. This was a very tasty cake. The texture was slightly tough, I found, even though the magazine says it will yield a delicate cake. But it was good &#8211; I found all three of the &#8216;flours&#8217; at Whole Foods. The magazine says that the cake should be eaten right after it&#8217;s decorated. I tried some probably 5 hours after I decorated it and it tasted good still. Try not to open the oven door while baking &#8211; the cake apparently has a tendency to fall. You can leave the frosting white or dye it any color you like. I made this in one of those jumbo cupcake cake pans, tinted the frosting pale blue and topped it with white and dark chocolate curls &#8211; it was adorable. Source of Recipe Martha Stewart Living magazine, April 2009 CAKE LAYERS: Vegetable oil cooking spray 11/2 cups sugar 3/4 cup brown-rice flour 1/2 cup almond flour 3/4 cup unsweetened Dutch-process cocoa powder 1/4 cup quinoa flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon coarse salt 2 large eggs 3/4 cup warm water 3/4 cup low-fat (1 percent) buttermilk 1 ounce (2 tablespoons) unsalted butter, room temperature 1 teaspoon pure vanilla extract SEVEN-MINUTE FROSTING: 1 1/4 cups sugar 1/4 cup water 1 tablespoon plus 1 teaspoon corn syrup 5 large egg whites 3/4 teaspoon pure vanilla extract Pinch of salt CAKE LAYERS: Preheat oven to 350 degrees. Spray two 8-inch cake pans with cooking spray. Line bottoms with parchment and spray parchment. Whisk together dry ingredients in a mixing bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day. FROSTING: Put sugar, water, corn syrup, and egg whites in a mixer bowl over a pot of simmering [...]]]></description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Ten:  Soups and Stews</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/09/24/mimis-cyber-cookbook-chapter-ten-soups-and-stews/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/09/24/mimis-cyber-cookbook-chapter-ten-soups-and-stews/#comments</comments>
		<pubDate>Mon, 24 Sep 2012 12:47:16 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryWas just thinking perhaps this would be a good chapter for right now with fall setting in.  Just placing the two soup recipes I&#8217;ve posted onto the cookbook pages.  We would love to see your favorites posted for sure! Etruscan Peasant Soup   1 tbsp. olive oil 1 lb. Italian sweet  or mild Italian sausage – cut into half –inch pieces ½ lb. boneless, skinless chicken breasts – I use 2 or 3 halves – cut into 1 ½ inch pieces ¾ c. chopped onion 2 cloves garlic, minced 2 c. fresh spinach, washed stemmed and rough chopped 48 oz. can College Inn chicken broth 2 cans diced tomatoes with basil, garlic and oregano.  (I use 16 oz. cans) 48 oz. jar great northern beans, drained ½ tsp. crushed red pepper (optional)  I skipped it 2 tbsp. Grated Parmesan cheese   In a heavy 6 qt. pan heat oil. Brown sausages and chicken until no pink remains.  Drain any fat.  Add onion, garlic and stir fry until softened.  Add spinach, broth, tomatoes, beans and red pepper. Heat to a boil and simmer 15-20 mins.  Ladle into bowls and sprinkle with grated Parmesan cheese.  Serve with crusty Italian bread. Unstuffed Pepper Soup   1-½ lbs. lean ground beef (I used 1-3/4 lbs.) 3 large green peppers, chopped 1 large onion, chopped 2 cans (14 ½ oz. each) beef broth 2 cans (10 ¾ oz. each) condensed tomato soup, undiluted 1 can (28 oz.) crushed tomatoes, undrained 1 can (4 oz.) mushroom stems and pieces, drained (I skipped) 1-½ c. cooked rice   In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain if greasy. (I use very lean ground beef and don’t drain).  Stir in the broth, soup, tomatoes and mushrooms.  Bring to a boil.  Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally.  Add rice; heat through. Yield:  10 servings.  ]]></description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Nine:  Chicken and Poultry</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-nine-chicken-and-poultry/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-nine-chicken-and-poultry/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 20:42:04 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryI&#8217;m going to be making pesto very soon, and this is on top of my to try list.  Thank you Kimberlyn&#8230;I know it will be good! Kimberlyn’s Chicken with Creamy Pesto Sauce posted by kimberlyn59 03-15-111 9:24 AM I tried a new recipe last night &#8211; and a new product. This dish is made with thenew PhiladelphiaCream for Cooking. We liked this a lot. The cream is not as tangy as cream cheese, but thick and rich tasting. This makes an amazingly quick and easy weeknight meal. I did add some salt and pepper to the chicken before cooking and we decided that we would prefer the pasta not mixed in, but just plated under the chicken and sauce. You could use whatever pasta you like &#8211; I did egg noodles this time. Source of Recipe philadelphiacreamcheese.com 1 tablespoon oil 10 1/2 oz. chicken fillets, cut into strips 250ml PHILADELPHIA Cream for Cooking 1/4 cup pesto sauce 14 oz. rigatoni pasta, cooked and kept warm 1/4 cup toasted pine nuts 1/4 cup shredded basil leaves HEAT the oil in a skillet and sauté the chicken for 6-8 minutes or until cooked and well browned. ADD the cream for cooking and pesto and stir until sauce is smooth. Simmer for 2-3 minutes. Stir in the pasta and cook a further 2 minutes or until heated through. Spoon into pasta bowls and sprinkle with pine nuts and basil. Serves 4. http://recipecircus.com/recipes/Kimberlyn/POULTRY/Chicken_with_Creamy_Pesto_Sauce.html]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Eight:  Bread Machine</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-eight-bread-machine/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-eight-bread-machine/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 20:38:55 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryI&#8217;m looking forward to these from ya&#8217;ll!  I&#8217;ve not had my bread machine out in a very long time!]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Seven:  Quick Breads</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-seven-quick-breads/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-seven-quick-breads/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 20:26:45 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryThank you Roy! posted byROY06-24-110 11:53 AM Roy’s Strawberry Cheese Bread 1 1/2 c flour 1 c sugar 1/2 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs 2/3 c veggie oil 1/2 c chopped, pecans 1- 10oz pkg. frozen strawberries, Thawed Cream Cheese Filling 6 oz cream cheese 1/2 c sugar 1 egg 1/2 tsp. vanilla Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, sugar, cinnamon, salt and baking soda. In a small bowl beat eggs and veggie oil. Add pecans &#38; strawberries. Add this mixture to the dry ingredients. Mix until just well blended. In a separate bowl mix remaining ingredients until smooth. Grease and flour a 9x5x3 inch loaf pan. Pour 2/3 of bread mixture batter into pan. Pour cream cheese mixture over top. Spoon remaining bread batter on top of cream cheese mixture. Bake 1 hour &#38; 10 min. Cool &#38; remove from pan. When cool, Wrap in foil &#38; refrigerate.  ]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Six:  Yeast Breads</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-six-yeast-breads/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/09/11/mimis-cyber-cookbook-chapter-six-yeast-breads/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 20:22:41 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryDoes frozen dough count???  Really like this one&#8230; Nancy’s Focaccia Bread   1 tsp. vegetable oil 1 tsp. olive oil 1 lb. pkg. frozen bread dough 1 onion (about 1 c.), peeled and sliced very thin 3 cloves (about 1 tbsp.) garlic, peeled and sliced thin 2 tsp. fresh or 1 tsp. dried oregano 3 tbsp. olive oil 2 tbsp. Romano or Parmesan cheese, grated ¼ tsp. black pepper, freshly ground   Grease a cookie sheet (preferably rimless to simplify clean-up) with the vegetable oil.  Place the frozen bread dough on the cookie sheet, cover with plastic wrap, and allow to defrost overnight in the refrigerator or for about 1 1 ½ hours at room temperature.   Focaccia is usually round, so use a pizza pan or round cookie sheet, preferably without sides.  Oil the surface of the pan with the 1 tsp. olive oil, and place the thawed dough in the center of the pan.   Wet your hands with cold water and press on the dough, extending it to form a circle 10 to 12 inches in diameter.  The dough is elastic and will tend to shrink back, so press firmly until the circle holds its shape.  Prick the dough about 10 times with a fork.   Combine the onion, garlic, oregano, and 3 tablespoons olive oil.  Spread the mixture evenly over the dough.  Sprinkle it with the cheese, and let it rise at room temperature for 40 to 50 minutes.   Bake in a 425 degree oven for approximately 25 minutes, until the dough is nicely browned and the onions are cooked.  Let the focaccia cool on the pan for a few minutes, then transfer it to a wire rack and cool completely.  Cut into wedges and serve.  Makes 1 loaf.  ]]></description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter 5:  Biscuits and Muffins</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/08/10/mimis-cyber-cookbook-chapter-5-biscuits-and-muffins/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/08/10/mimis-cyber-cookbook-chapter-5-biscuits-and-muffins/#comments</comments>
		<pubDate>Fri, 10 Aug 2012 11:52:34 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryHere is our favorite Blueberry Muffin Recipe given to me years ago by my friend Audrey: Blueberry Muffins 1/2 c. milk 1/4 c. salad oil or melted shortening 1 egg, slightly beaten 1 1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. salt 3/4 to 1 c. fresh or frozen blueberries Mix milk and shortening with egg.  Sift dry ingredients together and add to milk mixture.  Blend in blueberries.  Pour into greased or paper-lined muffin tins.  Bake at 400 degrees for 20-25 minutes.  Yield:  12 Muffins Note:  I use aluminum-free baking powder or make my own.  I cannot stand that awful aluminum taste!]]></description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Four:  Crock Pot and Slow Cooker Recipes</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/07/30/mimis-cyber-cookbook-chapter-four-crock-pot-and-slow-cooker-recipes/</link>
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		<pubDate>Mon, 30 Jul 2012 16:02:17 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryNot sure where I picked this one up, but we like it.  If it&#8217;s from someone here, thank you and sorry I didn&#8217;t make note.  It&#8217;s a great recipe! French Dip Sandwiches 2 large onions, cut into 1/4-inch slices 1/4 c. butter or margarine 1 (3-4 lb.) boneless, bottom round beef roast 5 c. water 1/2 c. soy sauce 1 envelope onion soup mix 1 1/2 tsp. browning sauce, optional (didn&#8217;t use) 1 clove minced garlic 12-14 French rolls, split 1 c. (4 oz.) shredded Swiss Cheese (we&#8217;ve used Provolone and Mozzarella) In a skillet, saute onions in butter until tender; transfer to crock pot or slow cooker.  Cut the roast in half; place over the onions.  Combine water, soy, soup mix, browning sauce and garlic; pour over roast.  Cover and cook on low for 7-9 hours or until the meat is tender.  Remove roast with a slotted spoon and let stand for 15 minutes.  Thinly slice roast across the grain.  Place on rolls with cheese.  Broil 3-4 inches from the heat for 1 minute or until cheese is melted.   (We don&#8217;t always bother broiling).  Skim fat from cooking juices; strain and serve as a dipping sauce.  Yield:  12-14 servings &#160; &#160; &#160; &#160;]]></description>
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		<title>Mimi&#8217;s Cyber-Cookbook Chapter Three: Chocolate</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/07/25/mimis-cyber-coobook-chapter-three-chocolate/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/07/25/mimis-cyber-coobook-chapter-three-chocolate/#comments</comments>
		<pubDate>Wed, 25 Jul 2012 12:16:14 +0000</pubDate>
		<dc:creator>SherryPA</dc:creator>
				<category><![CDATA[Mimi's Cyber-Cookbook]]></category>

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		<description><![CDATA[Print this entryDecadent Chocolate Cake “To die for” Someone gave me a copy from a cookbook page 290.  No clue which cookbook…but it is good!    1 c. boiling water 3 oz. unsweetened chocolate 8 tbsp. (1 stick) sweet butter 1 tsp. vanilla extract 2 c. granulated sugar 2 eggs, separated 1 tsp. baking soda ½ c. dairy sour cream 2 cups less 2 tbsp. unbleached, all-purpose flour, sifted 1 tsp. baking powder Chocolate Frosting (recipe follows)   Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan.  Knock out excess flour. Pour boiling water over chocolate and butter; let stand until melted.  Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition. Mix baking soda and sour cream and whisk into chocolate mixture. Sift flour and baking powder together and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry.  Stir a quarter of the egg whites thoroughly into the batter.  Scoop remaining egg whites on top of the batter and gently fold together. Poor batter into the prepared pan.  Set on the middle rack of the oven and bake for 40-50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester inserted into the center comes out clean.  Cool in pan for 10 minutes; unmold and cool completely before frosting.  Yield:  12 portions   Chocolate Frosting   2 tbsp. sweet butter ¼ c. semisweet chocolate chips 6 tbsp. heavy cream 1 ¾ c. sifted confectioner’s sugar, or as needed 1 tsp. vanilla extract   Place all ingredients in a heavy saucepan over low heat and whisk until smooth.  Cool slightly; add more sugar if necessary.  Spread over cake.]]></description>
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