12 November 2009 | comments (1) | Aramcon Recipes | by Aramco ExPats
Dhahran Theatre Group Cookbook, 1993
Ingredients:
1/2 Cup butter or margarine, melted
4 Tablespoon cocoa
4 Eggs
1 Cup chopped walnuts
2 1/2 Cups flour
1/2 Cup of flour
1/2 Teaspoon baking powder
1 Teaspoon vanilla
Frosting:
1/2 Cup butter or margarine, softened
1/2 Cup semi-sweet chocolate chips, melted
1 Teaspoon rum extract (or something similar)
1/2 Teaspoon vanilla
1 Tablespoon cocoa (if you like bittersweet taste; otherwise, omit)
Directions:
Cake:
Put all ingredients in a food processor and blend for 30 seconds. Scrape down the sides and blend for another 30 seconds. (This will give you time to do 4 grande plies, 4 high kicks on each leg, and one review of the complicated tap step).
Pour batter into a buttered 10-inch spring form pan and bake at 350? F. for 25 minutes or until a cake tester, inserted in center, comes out clean. Do not over bake. Cool cake in pan.
Frosting:
Beat butter till light and creamy, beat in the melted chocolate, run extract and vanilla until blended. Swirl on the top and sides of cake.
Cake can be prepared 1 day earlier and stored in the refrigerator. However, serve at room temperature.
Nancy Ackerman
12 November 2009 | comments (0) | Aramcon Recipes | by Aramco ExPats
Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 Cup margarine
2 Cups sugar
1/4 Pound white chocolate
4 Egg yolks
2 1/2 Cups flour
1 Teaspoon baking powder
1 Cup buttermilk
4 Egg whites (beat to peak)
1 Teaspoon vanilla
1 Cup chopped nuts, pecans
1 Can (31/2) coconut (Angel Flake)
Directions:
Cream margarine and sugar until light, add melted chocolate (melt over hot water), then add the egg yolks one at a time beating well after each addition. Sift the flour with the baking powder then add to the batter alternately with the buttermilk, beating well each time. Fold in beaten egg whites, vanilla, pecans and coconut.
Bake at 350? F. for 45 minutes in an oblong pan or two 9 inch layer pans. Grease and flour pans.
Patsy Knox
12 November 2009 | comments (0) | Aramcon Recipes | by Aramco ExPats
Dhahran Theatre Group Cookbook, 1993
Ingredients:
3 Oz. butter
3 Eggs
8 Oz.sugar
2 Whole lemons
Directions:
Melt butter in microwave. Whisk eggs well and add to melted butter. Add sugar. Put lemons (cut into quarters and remove as many seeds as possible) run through cuisinart or blender. Add to mixture.
Microwave on high for 5 minutes, stopping to stir every minute. Done when mixture coats the back of a spoon.
I always double this recipe and increase cooking time by another minute or two.
Nancy Ackerman
12 November 2009 | comments (0) | Aramcon Recipes | by Aramco ExPats
Dhahran Theatre Group Cookbook, 1993
Ingredients:
2 Cups crushed pretzels
3/4 Cup butter, melted
3 Tablespoons sugar
8 Oz. softened cream cheese
9 Oz. Cool Whip
1 Cup sugar
6 Oz. package strawberry Jello
2 Cups boiling water
20 Oz. package frozen strawberries, unsweetened
Directions:
Mix crushed pretzels, melted butter and sugar. Press in 9×13 inch pan. Bake at 400? F. for 8 minutes and cool.
Mix cream cheese, cool whip and sugar (food processor works well) and spread on cooled crust.
Mix Jello and boiling water, add frozen berries. Stir until it starts to thicken. Spread on top of creamy layer. Refrigerate.
Judy Walker
12 November 2009 | comments (0) | Aramcon Recipes | by Aramco ExPats
Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 Lb. butter
1/2 Cup confectioners sugar
2 Egg yolks
2 Teaspoons brandy or ouzo (ad lib if necessary)
1 Cup ground walnuts
4-5 Cups sifted flour
2 Teaspoons vanilla
1 Teaspoon baking powder
Directions:
Preheat the oven to 350? F.
Have butter at room temperature and cream with mixer on medium until it whitens – about 5 minutes. Mix in the sugar and egg yolks and beat again until creamy. Add the liquor and nuts and then slowly mix in one cup of flour with a wooden spoon. As the dough begins to stiffen, add the remaining flour and knead with your hands until smooth. The dough should be on the soft side. Roll it into small balls with your hands and flatten slightly onto ungreased cookie pans.
Bake for 15 – 20 minutes until just slightly golden.
Place the warm cookies in a bowl of confectioners’ sugar and sift additional sugar over the tops.
Linda Esposito