Cooking with Masters from Around the World...

Best of the Master's Recipes

...you can share recipes and remember the great food that you shared with your brothers and sisters at classes with Almine!

Remember to submit your recipes to the Cooking with the Masters Around the World section on the School of Arcana forum.  If you have not been to a class these are still great recipes and it can be an enjoyable way to connect with each other.   Come on and share those recipes.  (Hint:  We would like some Sedona succulents, Floridian fare, Toronto  treats, Wild Alaskan salmon, Irish repast, Parisian cuisine and Australian outback recipes...)

 

PS

Curacao Chocolate Coquette Truffles, coming soon

 

Use this link to access the recipe site:

Cooking with Masters Around the World

 

 

 

 

UPSIDE DOWN HOT FUDGE CAKE            375 degrees/ 8 “ square pan

                                                                          30-35 minutes

 

CAKE:

1 C FLOUR

¼ TSP SALT

2 TSP BAKING POWDER

¾ C BROWN SUGAR

2-3 T COCOA

¾ C MILK

1 TSP VANILLA

2 T MELTED BUTTER

½ C NUTS (OPTIONAL)

 

SIFT FLOUR, SALT, BAKING POWDER, ¾ C BROWN SUGAR, 2 T COCOA IN BOWL.

MIX IN MILK AND VANILLA UNTIL SMOOTH

LIGHTLY STIR IN MELTED BUTTER AND NUTS

POUR INTO GREASED 8” SQUARE PAN

 

SAUCE:

BOIL FOR 2 MINUTES and STIR UNTIL SMOOTH

1 C BROWN  SUGAR

5 T COCOA

1 TSP MILK

1 C WATER (YOU CAN ALSO USE COFFEE)

 

POUR SAUCE OVER BATTER AND BAKE 30-35 MINUTES.

 

SERVE “UPSIDE DOWN” AND HOT FUDGE SAUCE IS ON TOP.

THIS IS VERY GOOD SERVED WARM AND LOOKS NICE IN A CRYSTAL BOWL OR WINE GLASS, TOPPED WITH WHIPPED CREAM.    ALSO GOOD WITH A GREAT VANILLA BEAN ICE CREAM

ENJOY!

 

from Jan, Ohio