Kate Hart - Sugar Sisters: Desserts for the Naughty and Nice

First published in 2005 by Conari Press, an imprint of Red Wheel/Weiser, LLC York Beach, ME With offices at: 368 Congress Street Boston, MA 02210 www.redwheelweiser.com Copyright 2005 Red Wheel/Weiser, LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from Red Wheel/Weiser, LLC. Reviewers may quote brief passages. Acknowledgements on page 62. ISBN: 1-57324-260-8 Typeset in TheSans, SignPainter, Ogre, Pike, and Cafe Mimi by Jill Feron, FeronDesign Printed in Hong Kong C&C Offset 11 10 09 08 07 06 05 8 7 6 5 4 3 2 1 www.redwheelweiser.com www.redwheelweiser.com/newsletter Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple.

WILLY WONKA

This old-fashioned treat can be made any time of the year. 1/3 cup honey 3 tablespoons flour 1/4 cup fresh lemon juice 1 teaspoon grated lemon rind 2 eggs, separated 1 cup milk 5 drops geranium oil rose geranium leaves, optional Preheat oven to 325F. Beat together honey, flour, lemon juice, and rind. Add yolks, milk, and geranium oil and mix again. In a separate bowl, beat egg whites until stiff, and fold into the lemon mixture. Pour into a buttered 8-inch baking pan and place in another pan of hot water.

If available, lay fresh rose geranium leaves on top. Bake for 45-50 minutes, or until cake is set and knife comes out clean. Serve warm. Serves 6. Life is uncertaineat dessert first. ERNESTINE ULMER My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished two bags of M&M's and a chocolate cake.

I feel better already. DAVE BARRY

1 18.25-ounce package dark chocolate cake mix 1 3.9-ounce package instant chocolate pudding mix 1 16-ounce container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup coffee-flavored liqueur 2 cups semisweet chocolate chips Preheat oven to 350F. Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips.

Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

A packaged mix, the size for a single-layer or loaf cake, may be used instead of the homemade batter. 1/4 cup (1/2 stick) butter 3/4 cup packed brown sugar 7 canned pineapple rings, drained 7 maraschino cherries 1/2 cup pecans or walnuts 1/3 cup shortening 2/3 cup granulated sugar 1 teaspoon vanilla 2 eggs 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk Preheat oven to 350F. 1/4 cup (1/2 stick) butter 3/4 cup packed brown sugar 7 canned pineapple rings, drained 7 maraschino cherries 1/2 cup pecans or walnuts 1/3 cup shortening 2/3 cup granulated sugar 1 teaspoon vanilla 2 eggs 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk Preheat oven to 350F.

Melt butter in a 9- or 10-inch cast iron or other ovenproof skillet. Sprinkle in the brown sugar and cook over medium heat, stirring, until melted and bubbling. Remove from heat. Arrange pineapple slices in the bottom of the pan, with a cherry in the center of each slice. Fit nuts in between slices. In a large bowl, cream shortening with granulated sugar.

Add vanilla and eggs and beat until fluffy. Stir together flour, baking powder, and salt. Add flour mixture to the creamed mixture alternately with the milk, beating until batter is smooth. Carefully spoon the batter over the pineapple slices. Bake in oven for 35 to 45 minutes, until a skewer inserted in the center comes out clean. Remove from oven and let stand for 5 minutes.

Place a serving plate face down over skillet. Using pot holders or oven mitts to protect hands, turn both upside down and remove the skillet.

Fabulous with the boiled frosting recipe from the ultra-classic Joy of Cooking. And low-fat! Well, maybe not the frosting... 1 1/4 cups cake flour 1/2 cup sugar 12 egg whites at room temperature 1/4 teaspoon salt 1 1/4 teaspoons cream of tartar 1 teaspoon vanilla 1/4 teaspoon almond extract 1 1/3 cups sugar Preheat oven to 375F. Sift flour with 1/2 cup sugar four times.

In a separate, large bowl, combine egg whites, salt, cream of tartar, vanilla, and almond extract. Beat with a flat wire whip, rotary beater, or high speed of electric mixer until moist, glossy, soft peaks form. Add 1 1/3 cups sugar, sprinkling in 1/3 cup at a time and beating until blended after each addition, about 25 strokes by hand. Sift in flour mixture in four additions, folding in by hand after each addition and turning bowl often. After last addition, use 10 to 20 extra strokes. Pour into ungreased 10-inch tube pan.

Bake for 35 to 40 minutes, or until the top springs back when pressed lightly. Invert on rack and cool thoroughly, then remove from pan. Serve with frosting of your choice. Serves 8.

1/2 cup butter, margarine, or shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 3 tablespoons cocoa 2 ounces red food coloring 2 1/2 cups sifted cake flour 1 cup buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon white vinegar Preheat oven to 350F. Cream shortening and sugar until smooth.

Add eggs and vanilla. Beat well. In a separate bowl, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk, and salt alternatively. Mix soda and vinegar in cup and add to batter. Bake in two greased and floured 9-inch cake pans for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let cool before frosting. Your good friend has just taken a piece ofcake out of the garbage and eaten it.You will probably need this information whenyou check me into the Betty Crocker Clinic. MIRANDA, LEAVING A VOICEMAIL MESSAGE ON SEX AND THE CITY

1 cup flour 1 teaspoon baking powder 3/4 cup butter 1/2 cup granulated sugar 4 eggs 1 ounce blanched almonds 1 1/2 ounces mixed orange and lemon peel 3/4 cup each currants, raisins, and seedless white raisins grated rind and juice of 1 lemon 2 tablespoons water 1 tablespoon boiled milk with 1 tablespoon sugar stirred in Next page