Unsweetened cocoa

1 (18.25 oz) package devil’s food cake mix

1 (3.4 oz) package chocolate instant pudding mix

3 large eggs

1 1/4   cups milk

1 cup canola oil

1 Tbl vanilla

1 tsp chocolate extract

½ tsp almond extract

2 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

2 (3.5 oz) bittersweet dark chocolate candy bars with orange and spices, chopped

1 (21 oz) can blackberry pie filling

2 (16 oz) cans chocolate fudge frosting 

Garnish—fresh blackberries 

Servings:  12 

Preheat oven to 350F.  Grease 2 (9 inch) round cake pans and dust with cocoa.  Set aside.  Beat cake mix and next 11 ingredients a low speed for 1 minute.  Beat a medium speed 2 minutes.  Fold in chopped chocolate.  Pour batter into prepared pans.  Bake at 350F. for 30 to 32 minutes or until a wooden pick comes out clean.  Let cool in pans on wire racks for 10 minutes.  Remove from pans to sire racks, and cool completely—about 1 hour.  Wrap and chill cake layers for about an hour.  Slice cake layers in half horizontally to make 4 layers.  Place l layer, cut side up, on cake plate.  Spread one-third of blackberry filling over cake. 
Repeat twice.  Place final cake layer on top of cake, cut side down.  Spread chocolate fudge frosting on top and sides of cake.  Drizzle remaining filling over top of cake, letting it drop down sides of cake.  Cover and chill in fridge until read to serve.  Just before serving, garnish with fresh blackberries.

½         Cup      Butter, melted

½         Cup      Flour

2          Cups    Heavy Cream

¼         Cup      Chicken Base

2          Cups    Sour Cream

1          Cup      Chopped onion

¼         Tsp      Black Pepper

2          Cups    Cheddar Cheese, Shredded

5-6       Lbs      Shredded Baking Potatoes

Corn Flakes

Preheat oven to 425F.  Melt butter and whisk in flour to make roux.  Heat heavy cream and then add chicken base.  Add roux to cream mixture and cook until thickened.  Whisk in chicken base and sour cream.   Stir in onions and pepper.  Put mixed cheese and potatoes in a cooking dish.  Pour cream mixture over and stir in.  Sprinkle lightly with corn flakes.  Bake for about 30 minutes or until internal temperature is 160F. 

Alternatively:  Portion out in smaller serving dishes.  Sprinkle with corn flakes.  Put smaller dishes on baking sheet and bake at same temperature for about 10 minutes.

Serves 8 to 10 

In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally.  Reduce the heat and simmer for 6 minutes.  Add the chocolate and butter and stir until melted.  Pour into a bowl and stir in the vanilla. Let the frosting cool, whisking gently from time to time.  Don’t overwhip or you’ll create air bubbles.

 Preheat oven to 350F.  Lightly butter the bottom of two 9-inch round cake pans.  Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.  Combine the sugar, flour, cocoa, salt, baking powder, and baking soda and mix on low speed.  Mix in the eggs, oil and milk.  Increase the speed to medium and beat for 2 minutes.  Reduce the speed to low and mix in the water.  The batter will be soupy.

Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a cooling rack for 5 minutes and then turn the layers out onto the rack and cool completely. 

 Frosting the Cake:  When the cakes have cooled, check the frosting.  It should have the consistency of mayonnaise.  If it is still too thin, allow it to cool longer.

Preheat oven to 375F.  In a food processor, puree the apples with a little buttermilk.  In a mixing bowl combine sugars, oil buttermilk, eggs, vanilla, molasses, apples and cinnamon.  Add the flour and walnuts and mix.  Place in a greased 13×9 pan.  Top with the streusel and bake about 40 minutes or until a toothpick comes out clean.

In a food processor, combine first 4 ingredients.  Add butter a little at a time until the topping comes together slightly.

Bring chicken stock to boil. Add chicken breasts and simmer until cooked through—about 15 minutes. Transfer chicken to a plate. Reserve poaching liquid.  (If you don’t have 3 cups remaining, add more chicken stock.)  Shred the chicken and set aside.

Remove and discard husks from the tomatillos. Rinse and coarsely chop. Put tomatillos in a large bowl and add onion, cilantro, garlic and jalapeño. In a food processor, process half of this mixture with ½ cup water until chunky. Repeat with remaining half of mixture and another ½ cup water.

Place the tomatillo mixture in a large, deep-sided pot. Add the reserved chicken poaching liquid, shredded chicken, hominy and oregano. Simmer and cook until all ingredients are just heated through—2-3 minutes. Taste soup and season with salt as needed.

To serve ladle soup in 6-8 soup bowls and add garnishes.

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup  base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Soft boil potatoes until tender.   Thicken potatoes slightly with butter and flour roux.  Add 2 cups of heavy whipping cream.  Correct seasonings.  Serve garnished with shredded cheddar cheese and diced scallions.  Yield:  10 servings

Heat oil in a large, heavy saucepan set over medium heat.  When hot, add onion, carrot, and celery and sauté until softened—3 to 4 minutes.  Add rice, saffron, wine and stock and bring to a simmer.  Season with 1 teaspoon salt.  Bring mixture to a simmer, then reduce heat.  Cover and cook at a simmer until vegetables and rice are soft, for about 20 minutes.  Remove from heat and let cool for 10 minutes.  Puree the soup in batches in a food processor or blender and return it to the pot.  Stir in the cream.  Set soup over low heat and, when mixture comes to a simmer, add shrimp, chorizo, peas, and, if desired, chicken.  Cook until shrimp have turned pink and curled, for about 3 minutes.  Do not overcook or shrimp will become tough.  Taste soup and season with salt, as needed.  Garnish with a sprinkle of chives.