Flourless Chocolate Cake

The subject of gluten-free foods is a topic of conversation that is occurring with more and more frequency. And it's not just a 'foodie' trend. For those with health concerns such as celiac disease it is a necessity to monitor foods that may have gluten. Many foods contain this protein, usually the result of flour being part of a recipe's ingredients. Wheat is the predominant ingredient in most flour production. 80% of the wheat seed contains gluten. Fortunately gluten-free recipe options are available.

Recipe For Flourless Chocolate Cake: 8 eggs 1 pound bittersweet or semisweet chocolate, coarsely chopped 2 sticks butter, cubed orange supremes and fresh raspberries (optional)

Preheat oven to 325 degrees. Beat eggs at high speed until the eggs double in volume (about 5 minutes). Melt the chocolate and butter in a double boiler. When chocolate is completely melted, remove from the heat. Fold one third of the egg foam into the melted chocolate. Fold lightly until all streaks are incorporated. Fold in remaining egg foam in 2 more stages.

Spray a spring form pan with pan release and scrape chocolate batter into pan. Place spring form into a water bath and bake for 20-25 minutes or until middle registers at 140 degrees. Cake can be kept under refrigeration for 4 days. Garnish with orange supremes and fresh raspberries.
Note: Dish may be served with a scoop of vanilla ice cream and vanilla and/or raspberry sauces.

Vanilla Sauce: 1 cup milk 1 cup heavy cream 4 oz sugar 4.5 oz egg yolks 1 vanilla bean split and scraped.

Heat the milk, cream, vanilla bean pod and seeds, and half the sugar until the mixture reaches the boiling point. Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk. Stirring constantly, heat slowly to 180 degrees. Remove cream immediately from the stove and strain through a conical sieve, directly into a container set in an ice bath.

Raspberry Sauce: 1 pint raspberries 1/4 cup sugar 1 tbsp lemon juice.

Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois conical sieve) to eliminate seeds.

Recipe Text Credit: The Grill Sergeants Image Credit: The Grill Sergeants

Recipes For Lobster, Crab, And Shrimp

"Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour."

"Recipe For ~ CRAB OR LOBSTER CREOLE: Rub a stew pan with garlic, put in 2 ounces of butter and 3 green onions and 2 green peppers (no seeds) chopped fine; add salt, pepper and a little cayenne and stew slowly 10 minutes; then add 1 large tomato, cut small or the same quantity of canned. Stew this until tomato is smooth, and add a teaspoon of flour, and cream enough to make as thick as drawn butter. Put into this a finely picked crab or a finely chopped lobster and serve on buttered toast."

"Recipe For ~ SHRIMP OR LOBSTER CROQUETTES: Put a heaping tablespoon of butter in a saucepan and when it bubbles put in a tablespoon of flour, cook it and add a cup full of boiling cream, stirring constantly until the mixture thickens very thick. Remove from the fire and when slightly cooled, stir in the beaten yolks of three eggs, cayenne and salt to taste, return to the fire and stir until the eggs are well set, then add 2 cups of shelled boiled shrimps, chopped crab or lobster, butter a platter and spread the mixture on it and set it away to cool. When cold roll into croquettes, dip in cracker crumbs twice and fry in boiling lard. Serve with mayonnaise sauce on a lettuce leaf."

"Recipe For ~ SHRIMP OR LOBSTER POULETTE: 1 cup cream, 1 tablespoon butter, 1 teaspoon cornstarch (heaping), yolk 1 egg, salt and pepper to taste and 2 cups of shelled shrimps. Let the butter come to a boil, when it bubbles stir in the cornstarch, then the cream and seasoning, then the well-beaten yolk, and lastly the shrimps. Served on toast. Small clams slightly chopped may be substituted if shrimps are not available."

"Recipe For ~ STEWED CRAB: For one crab, take large tablespoon of butter, melt in saucepan and add 1 tablespoon of flour; then add boiling water to make a rather thick gravy. Add some chopped parsley and chopped green pepper, and pepper and salt to taste. Add the picked crab and cook for a few minutes and serve."

Recipe Text Credits: Practical Recipes Wikipedia Image Credit: Wikipedia

Brownies

There's a crisp chill in the air. For the last few months you've been good about eating healthfully. High fiber, low fat, low carbs. You've earned a reward. Whether you like them cake-like or chewy fudge, with walnuts or pecans, perhaps a sprinkle of powdered sugar on top---is there anything better than the smell of fresh homemade brownies baking in the oven.

Holiday time is just around the corner. Homemade brownies are a great Halloween treat and they're so easy to make there's no trick to doing it. But why limit them to just one celebration. They are just right for tailgating or a snack on a hayride as you watch the Autumn leaves' colors change.

Stumped for a Thanksgiving dessert when you want to either add to or do something besides the cherry, pumpkin, apple, or sweetpotato pie[s]? Brownies are the answer. They're also nice to take as a gift to your friends who may have been doing the cooking all day and you're the guest. Especially if the cooking time for the turkey is a bit more than expected and you need something to snack on while you're waiting.

And how can you not bake a batch for the jolly old elf who'll be coming down the chimney before you know it. Be sure to have a nice tall cold glass of milk to go with them.

Recipe For Brownies ~ 12 oz flour 1 lb 4 oz sugar 4 oz cocoa 1/4 oz baking powder
3/4 oz salt 11 oz shortening 4 ea large fresh whole eggs 1/2 cup + 2 1/2 Tbsp corn syrup 2 1/4 tsp vanilla extract 1 1/2 cups chopped nuts, optional. As needed nonstick cooking spray. Place flour, sugar, cocoa, baking powder and salt in mixing bowl; blend well at low speed for 1 minute.

Add shortening, eggs, syrup and vanilla to dry ingredients. Mix at low speed for 1 minute then scrape down bowl. Mix at medium speed for 2 minutes or until thoroughly blended. Add nuts to batter; mix at low speed for 30 seconds. Lightly spray each pan with nonstick cooking spray. Spread batter in sprayed pans. Bake for 25 to 30 minutes or until done at 325 degrees. DO NOT OVERBAKE. Brownies are done when a toothpick inserted in the center of baked brownies comes out clean.

Recipe Text Credit: The Grill Sergeants Image Credits: The Grill Sergeants USDA