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February 10, 2014

Culinary Conversation: It’s time for some Valentine’s Day sweetness

(Continued)

NEW CASTLE —

Coat a 13x9x2-inch baking pan or 10-inch fluted tube pan with cooking spray. Set aside.

In a large mixing bowl, stir together cake mix and pudding mix. Add water, thawed egg product and applesauce. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 more minutes.

Spread cake batter in prepared pan. If using the 13x9x2-inch pan, sprinkle chocolate pieces atop cake batter, then sprinkle with walnuts. If using a fluted tube pan, sprinkle walnuts first and then chocolate pieces.

Bake at 350 for 35 to 40 minutes for 13x9x2-inch pan or until a wooden toothpick inserted near center comes out clean. Bake 10-inch tube pan for 45 minutes; toothpick may not come out clean. If using a 13x9x2-inch pan, cool completely on wire rack. If using a tube pan, cool 10 minutes.

Double Thumbprint Cookies

  • 1⁄4 cup butter, softened
  • 1⁄4 cup canola oil
  • 1⁄4 cup sugar
  • 1⁄4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 cup egg substitute
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1⁄4- to 1⁄3-cup cherry jam or preserves, or seedless raspberry preserves

Preheat oven to 375. In a large bowl, beat butter and oil with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg substitute and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour.

Shape dough into 3⁄4-inch balls. For each cookie, on an ungreased or parchment paper-lined cookie sheet, place 2 dough balls side by side with sides touching. Press thumbs into each ball to form indentation in each. Press in center of each with thumb and taper bottom of each cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves. If necessary, snip any large pieces of fruit. Cool completely.

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