We had our Relief Society Birthday Dinner tonight. Sisters could sign up to make different items - I signed up under Bundt cakes and tried out a new recipe. It was delicious! The evening was focused on learning so after a few different speakers, they had a book exchange. It was a nice relaxed evening.
PISTACHIO CHOCOLATE BUNDT CAKE
1 package yellow or white cake mix
2 packages pistachio pudding mix (dry powder, do not prepare)
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
5 eggs
1/3 cup cocoa powder
1/3 cup chocolate syrup
Preheat oven to 350 degrees and prepare bundt pan by spraying with non-stick spray. In a large bowl, blend together the cake mix, pudding mixes, water, milk, oil and eggs. Mix with an electric mixer for several minutes at medium speed. Divide the batter evenly between two bowls. To one of the batters add the cocoa powder and chocolate syrup. Mix Well. Leave the other batter "plain" (pistachio). Using two separate measuring cups, one for the chocolate batter and one for the pistachio, layer into the pan. Scoop one flavor into the pan, then scoop the next flavor in, overlapping about half the previous batter and half a new section. Repeat until all the batter is gone. Tap the bundt pan to level out the batter. Bake for about 50 minutes until knife comes out clean when tested. Let cool. Serve with a dusting of powdered sugar or with chocolate ganache. (Note: I did put the chocolate ganache on the cake but had taken the picture prior to doing so).
CHOCOLATE GANACHE
8 ounces good semisweet chocolate chips
1/2 cup heavy cream
Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the bundt cake until evenly covered.
Other recipes from that night - made by Susan Clifford:
CHICKEN and BACON PARMESAN PASTA
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated Parmesan cheese
2 whole eggs
1 tsp garlic powder
1/2 tsp crushed red pepper flakes (or less depending on taste)
1/4 tsp ground black pepper
1/2 pound penne pasta
1/2 pound bacon, cooked and roughly chopped
2 grilled chicken breasts, sliced and seasoned (Lawry's Garlic and Herb marinade)
Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted and whisk until smooth. Remove from heat. Add the Parmesan cheese, beaten eggs, garlic powder, red pepper flakes and pepper. Whisk until blended. Cook pasta according to package directions. Drain pasta (reserve 1/2 cup hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon and add some reserved pasta water to loosen the sauce. Top with grilled chicken.
CRUSTY RUSTIC BREAD (no knead)
3 cups flour
1 and 3/4 tsp salt
1/2 tsp active dry yeast
1 and 1/2 cups warm water (about 110 degrees)
In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms. Cover bowl with plastic wrap and allow to rise for 12-18 hours (on the counter at room temperature). Heat oven to 350 degrees. Once oven has reached 450 degrees, place a cast iron pot covvered with lid into preheated oven, heat pot for 30 minutes. Meanwhile, turn dough out onto a heavily floured surface then shape dough into a ball. Cover dough with plastic wrap and allow to rest whil pot is heating. Remove pot from oven and with floured hands, carefully drop dough into hot pot (you don't need to grease the pot), cover with lid, then immediately return pot to oven and bake 30 minutes. After 30 minutes, remove lid from pot and bake uncovered for 15 minutes. Remove from oven and allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag (it helps the bread maintain the crisp crust). ** While mixing together, you can add what you like. The 3 options Susan made were: (A) orange zest, almonds and dried cranberries (B) 1 cup gruyere, lemon zest and fresh chopped rosemary (C) 6 ounces of grated sharp cheddar.
