Table of Contents Introduction Abbreviations Used in this book Dinner Soft Dinner Rolls Dengu Chapatis Cornbread Cashew Chili Quick Oven Baked Tofu Fettucine San Polo Winter Pesto Manhattan Clam Chowder Mushroom Barley Soup Mushroom Stroganoff Pizza Crust Spanikopita Tamale Pie Vegetarian Egg Rolls Wings of Life Salad Marinated Tofu Breakfast Hearty Oatmeal Commons Coffeehouse Buttermilk Coffee Cake Dessert Baklava Poppyseed Cake Apple Grunt Pineapple Upside Down Cake Banana Yuk! The Oral Tradition of Banana Yuk! Whipped Cream Cramm Devil a.k.a. Death by Chocolate Mississippi Mud Cake Tara Bellini¹s Double Fudge Cream Cheese Brownies Peanut Butter Yak Eva¹s Evil Peanut Butter Squares Lemon Bars Dookie Cookies Molasses Cookies Sugar Cookies In my cooking group, I often had no idea what I was cooking. Recipes provided quantities of ingredients and cooking time, but no sense of taste and visual appearance of the food. So, I thought it would be nice if we had a picture of each dish. I told this idea to Darren and Zack. They replied, ³For the last few years, we didn¹t even have the right ingredients, so we fixed up with anything we could find. They¹ll eat it when they¹re hungry enough.² I mumbled, ³Oh, yeah. Right. You¹re telling me that¹s the Cramm Spirit, ha.² Of course, my perfectionist spirit wasn¹t satisfied at all. I think cooking is about imagination with love. When I was reading recipes for editing, my mouth was watery by imagining about preparing each dish and dessert. I didn¹t need a picture or actual food to taste. I cooked in my head. Then I played around with different ingredients and ways of preparation. My heart became full of joy and happiness. Zack and Darren were right. There is no such thing as ³right² or method. A recipe is just a suggestion or guideline, and the rest of it is your love for the people whom you¹re cooking for, and your imagination. With a touch of love, food will nourish your thoughts, bloom your loves, enrich your friendships. Please, enjoy it. When we were editing Cramm recipes, we tried to be as detailed as possible to give a clear idea. We hope this recipe book will help cooking groups, especially those with less experience with Cramm cooking. We also hope this cookbook is enjoyed by alumni who have such fond memories of dinnertime at the Cramm. We wrote this book together and two people never do things exactly the same. We tried to standardize all the recipes so they are in the same format, but we may not have totally succeeded. Holly Davies Yun Moh May 1994 Abbreviations Used in This Book c... cup pkg... package tbsp... tablespoon tsp... teaspoon min... minutes oz... ounces lb... pounds hr... hour gal... gallon Soft Dinner Rolls One thing that is great about dinner at the Cramm is that the cooking group has time to make things like these dinner rolls. These rolls go great with any dinner. If you are going to let the dough rise in the oven (the oven is always slightly warm) make sure you put a note or something on the oven. Otherwise someone will come along and turn the oven on, killing your yeast. At home I would use a radiator for a warm place. This recipe makes 3 dozen rolls. Prep time: 2.5 hr Oven temp.: 425 F Ingredients: - 1 pkg dry yeast - 0.25 c warm water (about 100 F) - 1.25 c warm milk - 1 egg lightly beaten - 4 c white flour - 0.25 c sugar - 4 tbsp butter, melted - 1 tsp salt 1. Dissolve yeast in warm water, and wait until it bubbles. 2. Combine yeast water with milk, eggs, and 2 c flour. Beat until smooth. 3. Add sugar, melted butter, and salt; beat until warm and glossy. 4. Add 1 c flour. 5. Put 0.5 c flour on a board and knead in by turning dough onto board. 6. Add 0.5 c flour and knead until smooth and elastic. 7. Foam into a ball, turn into well-buttered bowl. Roll the dough so that all sided are buttered. 8. Cover the bowl and let it rise in a warm place for 1 hr or until its volume is doubled. 9. Punch down the dough with moderate aggression. 10. Roll it out into a rectangle, cut it in half lengthwise and then into strips. 11. To form a roll, stretch a strip gently, twist and tie into one knot, a second one next to it. The shape of the roll is up to you. Dengu This is a mung bean dish that goes great with chapatis. It is really easy to make, and should be serverd with toppings such as salsa, chopped onions and tomatoes, shredded lettuce and cheese, etc. This recipe serves 40 people. Ingredients: - 16 c mung beans - 32 c water - 8 fresh tomatoes, chopped - 5 onions, chopped 1. Cook beans in water, stirring occasionally. 2. Add onions when beans get mushy. 3. Add tomatoes just before serving. Chapatis They are served with a filling/topping like dengu. This chapati recipe is somewhat vague, but they always come out well here at VC (and we¹re certainly not experts). This recipe serves 40-50 people. Ingredients: - flour - water - oil 1. Fill a mixing bowl halfway with flour. 2. Add water gradually, stirring it loosely with your free hand. 3. When it¹s wet enough to press together, yet not well-blended, put on dough hook (big metal appliance in rear of kitchen) at low speed. Add water slowly until it begins to ball up but is not sticky. You can also knead the dough by hand if the mixer is not working. 4. Roll out small pieces of dough to form circles about 8² in diameter. 5. Fry on oiled grill. Cornbread Use the freshest cornmeal you can find and be sure to use whole wheat pastry flour. For the cooking group, use one 13² x 20² pan. Never use a different size pan without adjusting liquid. For homesize version, use 9² pie pan. Variations in the kind of cornmeal and pastry flour you use will affect the texture of the cornbread. If you make this recipe once and the corn bread is dry, try adding more milk to the batter. If it is too wet or dense, add more cornmeal. Ingredients (home-size quantities are noted parenthetically): Dry ingredients: - 4.5 (1.25) c cornmeal - 3 (0.75) c whole wheat pastry flour - 1.5 (0.25) c dried milk powder - 1.5 tbsp (1 tsp) salt - 1.5 tbsp (2 tsp) baking powder Wet ingredients: - 2 (0) c water - 2 (1) c milk - 4 (1) eggs - 1 (0.25) c liquid honey - 0.5 c (3 tbsp) vegetable oil or melted butter 1. Sift and mix dry ingredients together. 2. Mix wet ingredients together, being careful not to curdle the eggs in hot butter. 3. Mix the dry and the wet together, beating thoroughly so that the batter is smooth and lump-free. 4. Pour the batter into a well-greased 13² x 20² lasagna pan (9² pie pan) 5. Bake in a preheated 350 F oven for 45 (25-30) min, or until the cornbread is lightly browned (check frequently.) Serve warm with butter. Cashew Chili This is a great vegetarian chili recipe. Remember to soak the kidney beans overnight. Bulgur wheat is available at some supermarkets such as Wegmans, or in local health food stores; if necessary, however, rice may be substituted. You may have to let the bulgur stand for more than 15 min. This recipe serves 12-16. Ingredients: - 5 c kidney beans - 2 c bulgur wheat - 2 c tomato puree - 8 cloves garlic - 3 c chopped onion - 2 c chopped celery - 2 c chopped carrots - 4 c tomato - 0.25 c lemon juice - 2 tsp each cumin, basil, chili powder - 6 tbsp tomato paste - 6 tbsp red wine - 3 c cashews 1. Cook kidney beans in water until tender. 2. Heat tomato puree and paste to a boil, pour over bulgur and let stand for 15 min, or until bulgur is soft. You can add the bulgur mixture to the other ingredients before it is soft as long as you then cook the chili until the bulgur is soft. 3. Saute´ onions and garlic. Add carrots, celery, and spices. When nearly done add nuts. 4. Combine everything and cook until nuts are tender. Quick Oven-Baked Tofu This recipe serves ~30 people. Ingredients: - 7 blocks tofu - 5 c milk - 2.5 c flour - 2.5 c cornmeal - 5 c bread crumbs - 2 tbsp each basil and marjoram - 1 tsp garlic salt - o.75 c melted butter 1. Slice tofu into 0.75² slices. 2. Mix dry ingredients. 3. Dip slices in milk, then crumbs. 4. Place in greased baking pans. 5. Drizzle with melted butter. 6. Bake at 500 F for 20-30 min. Fettucine San Polo Pasta with a smooth spinach sauce is bright and attractive topped with florets of cauliflower. This recipe serves 5 people. Multiply as needed. Ingredients: - 2 tbsp butter - 2 c chopped onions - 0.5 tsp thyme - 1 pinch cayenne - 1 bay leaf - 10 oz fresh spinach, cleaned and stemmed - 2 tbsp fresh lemon juice - 0.33 c butter - 0.33 c flour - 2 c warm milk - salt and pepper - 1 pinch nutmeg, freshly grated - 1 medium head cauliflower, cut into florets - 1 lb fettucine (other pastas may be substituted if necessary) - 1 c Parmesan cheese - 0.25 c chopped fresh parsley 1. Sauté the onions in the butter in a skillet with the herbs and spices until the onions are translucent. Place the spinach on top of the onions, cover, and steam gently on low heat until the spinach is wilted. Remove from heat. Discard the bay leaf and stir in the lemon juice. 2. In an oiled saucepan, melt 0.33 c butter on low heat. Stir in the flour and cook 3-4 min, taking care not to scorch. This mixture of equal parts oil and flour is called a roux. It is the basis for all of the major sauces except tomato-based ones. Whisk in the warm milk, stirring steadily until the sauce thickens. Remove from heat. 3. Puree the spinach-onion mixture in a bladder, blender, whatever. Stir the spinach puree into the sauce. Add the salt, pepper, and nutmeg and cook on low heat until the sauce is fully heated. 4. Steam the cauliflower florets and cook the pasta. Drain both. 5. Serve the sauce ladled over the pasta. Top with the steamed cauliflower and garnish with freshly grated Parmesan and chopped parsley. This sauce also works well over baked fish. Winter Pesto Since fresh basil is not generally available year round, this pesto uses dried basil and spinach-- a distinct advantage for satisfying cravings for pesto at any season. The flavor is somewhat different from the classic fresh basil Pesto Genovese, but it does taste remarkably good. Be sure to take off the spinach stems before cooking. This recipe serves 6-8 people. Ingredients: - 4 c firmly packed fresh spinach (about 5 oz) - 0.33 to 0.5 c fresh lemon juice - 0.5 c olive oil - 0.5 c vegetable oil - 0.33 c pine nuts or chopped almonds or walnut - 0.75 c coarsely grated Parmesan cheese (about 2 oz) - 0.5 c chopped fresh parsley - 0.33 c dried basil - 2 garlic cloves, minced 1. If time permits, soak the basil in the olive oil 0.5 hr before starting the recipe. 2. Wash and drain the spinach and remove only the large stems. 3. In a blender or food processor, blend half of the spinach with all of the lemon juice and half of the oil. 4. Add the rest of the ingredients and blend until smooth. Manhattan Clam Chowder It is possible to leave the clams out for the vegetarians. If you are going to include them, however, add them just before serving. Clams get tough if cooked too long. This recipe serves 30-40 people. Ingredients: - 7.5 c celery, diced - 11 c onion, diced - 8.75 c minced clams - 140 oz canned tomatoes - 15 c potatoes - 7.5 c carrots, diced - 1.25 tsp thyme, if you have the thyme - 5 dashes of pepper 1. Cook celery and onions in oil until tender, but not brown. 2. Drain clams, reserving juice. 3. Add water to clam juice to make 20 c total; add to large pot containing onions and celery. 4. Add tomato, potatoes, carrots, and seasonings. 5. Cover and simmer 35 min. 6. Add clams and serve. Mushroom Barley Soup This soup is a great, thick and hearty soup. Barley is a good alternative to beans, since it cooks faster and doesn¹t require soaking overnight. This recipe serves 30 people. Ingredients: - 3 c barley - 39 c water - 2 tbsp salt - 1.5 c tamari (soy sauce) - 1 c oil - 12 cloves garlic, minced - 6 c chopped onion - 2 lbs chopped carrots - 6 lbs sliced mushrooms 1. Cook barley in 9 c water until tender. 2. Add remaining water and tamari. 3. Sauté onions, carrots, and garlic in oil. When soft, add mushrooms. 4. Add vegetables to barley and water. 5. Simmer 30 min. Mushroom Stroganoff A delicious alternative to beef stroganoff. Serve it over noodles! Serve it to 30 people! Ingredients: - 2 lb mushrooms - 1 tsp each thyme, salt, and pepper - 3.5 c milk - 1.5 c sour cream Note: TRIPLE this recipe for a 10 lb pasta meal 1. Sauté mushrooms in oil with the spices. 2. Add milk and sour cream. 3. Simmer 15-20 min. Pizza Crust This crust is wonderful. I think the honey is what makes it taste so good. This recipe is enough for 6 large pizzas. For Spring 1993 House Cleanup we tried to make pizza for dinner, rather than ordering take-out. Several Crammies worked very hard, and it ended up costing the same amount of $ as take-out! It was delicious, though. Ingredients: - 6 tbsp yeast - 7.5 c warm water (~ 90 F) - 2 tbsp honey - 1.5 c oil - 6 tsp salt - 20 c flour 1. Sprinkle yeast over water and allow to sit for 2 min. 2. Add remaining ingredients. 3. Allow to rise in a warm area until doubled. 4. Punch down and roll out. 5. Bake for 5-10 min at 500 F. 6. Top with sauce, cheese, veggies, etc. 7. Bake 10-15 min. Spanakopita With all the cheese and butter with this, how could it not be delicioous? I would not recommend substituting margarine for butter. Some people feel that it is not necessary to brush each piece of phyllo dough with butter. The theory is that it tastes fine as long as all the butter gets in. That method is much faster and I think that it works fine. This recipe serves 40-50 people. Since it is such a rich dish, why not serve it with a cool and light dessert, such as FROOT SALLID!!! Ingredients: - 4 c feta cheese - 0.5 c flour - 4 c onions - 8 c cottage cheese - 0.5 c butter (to sauté onions) - 25 beaten eggs - 4 tsp basil - 2 tsp oregano - 2 tsp pepper - 8 bags spinach (about 32 c) - 3 lb phyllo dough - 1.5 lb melted butter 1. Cut stem (v. important), wash and chop spinach. Cook in as little water as possible for 5 min. 2. Sauté onions in butter. 3. Combine everything except phyllo dough and butter. 4. Spread butter on two large pans. 5. Place 8 leaves of phyllo dough down, brushing each with butter. 6. Spread 0.25 of the filling onto the dough. 7. Repeat until done. 8. Put extra phyllo dough and butter on top. 9. Bake for 1 hr at 375 F. Fat per serving: >> 6000 g Tamale Pie This is basically chili inside a cornbread crust. You must remember to soak the kidney beans in water overnight. Soaking beans overnight removes some of their gas-producing ability. This recipe serves 10-12 people. One night in the Œ88-¹89 school yr, this tamale pie laid low the entire Cramm. Apparently a can of tomato paste had been stored in the refrigerator in its metal can. Some microorganisms took up residence there and then went into the tamale pie. This is why we started the practice of putting leftovers in plastic containers and labeling them with the contents and date. Ingredients: Group One - 4 c cooked kidney beans - 4 tbsp oil - 1 c chopped onions - 0.33 tsp garlic powder - 1.5 tsp chili powder - 1.5 tsp salt - 2 tbsp tomato paste - 0.33 c water - 1 c corn - 1 green pepper - 1 c celery Group Two - 5 c cold water - 3 c cornmeal - 1.5 tsp chili powder - 1.5 tsp salt - 0.5 c grated cheddar (~ 2 oz) 1. Mash beans. 2. Mix tomato paste with water. 3. Sauté onions in oil. 4. Combine Group One ingredients, cover over medium heat until warm. Keep stirring bc beans tend to stick... continued on next pg... 5. Combine Group Two (except for cheese) in a heavy pan and cook over medium heat until cornmeal thickens and comes to a boil. Stir continuously. 6. Grease a pan and spread 0.667 of the cornmeal mixture over the bottom and sides, like a crust. 7. Pour in bean mixture. 8. Spread remaining cornmeal on top. 9. Sprinkle with cheese. 10. Bake for 0.5 hr at 350 F. Wings of Life Salad This salad is a whole meal. You might want to serve bread and butter or small cups of soup with it, but it can stand on its own. This recipe comes from the Cabbagetown Cookbook. It tastes as good as it would in a restaurant. This recipe serves 4 people. For steamed broccoli: cut the broccoli into bite-size pieces. Use the stem too, by peeling off the outside layer. Steam the broccoli until it is just tender, about 5 min. It will feel tender when pierced with a knife. As soon as the broccoli is cooked, pour it into a colander and run cold water over it to stop its cooking and keep it green. For marinated tofu, see the recipe in this book (next pg.) Ingredients: - 2 c marinated tofu - 6 c steamed broccoli - 1 c cashews - 0.5 lb cheese (cheddar, Swiss, feta, or cottage) - salad greens and vegetables - alfalfa sprouts, finely grated carrots, or finely grated beets - your favorite salad dressing 1. Prepare the tofu and the broccoli. Allow to cool 2. Toast the cashews in a 350 F oven or toaster oven for about 20 min, or until lightly browned. Be careful not to burn them. 3. Grate the cheddar or Swiss cheese, or crumble the feta. 4. Prepare the base of salad greens, including any chopped or grated fresh vegetables you like. 5. Toss the tofu cubes, the steamed broccoli, the nuts, and the grated or crumbled cheeses into the salad greens. If you are using cottage cheese, put it on top of the salad greens around the edges. Top it with alfalfa sprouts, grated carrots, or grated beets (or all 3). 6. At the last minute toss the salad and serve with your choice of dressing. Marinated Tofu This is the basic way we prepare tofu for use in salads and stir-fries. It yields 2 c and serves 4 in stir-fries and salads, including Wings of Life Salad. Ingredients: - 2 tbsp light vegetable oil - 1 lb tofu, cut into bite-sized cubes to yield 2 c - 2 garlic cloves, finely chopped - freshly gropund black pepper - 1 tsp dried dill weed or 2 tbsp finely chopped fresh dill - pinch cayenne - 1 tsp dark sesame oil - 2 tsp tamari or soy sauce 1. In a medium-size frying pan, heat the oil. Add the tofu cubes and fry for about 10 min, stirring frequently so nothing sticks. 2. Add garlic, pepper, dill, and cayenne. Continue frying and stirring until the cubes are lightly browned and crisp, about 5 min more. 3. Add the dark sesame oil and soy sauce, stir in, and turn off the heat. 4. Taste and adjust the seasonings. Hearty Oatmeal Although originally devised to provide a stick-to-the-ribs, bone-warming, pre-ski breakfast, this nutrient-packed version of oatmeal is good anytime for any body and soul. Ingredients: - 4 c skim milk or 2 c low-fat or skim milk and 2 c water or apple juice - 2 c rolled oats (regular or quick, not instant) - 0.25 tsp salt (optional) - 0.5 c raisins - 2 apples, peeled and chopped - 0.25 c sunflower seeds - 1 tsp cinnamon-sugar or 0.5 tsp cinnamon and 1 tsp sugar (optional) 1. In a heavy saucepan, combine the milk, oats, salt, raisins, and apples. Bring the oatmeal to a boil, reduce the heat, cover the pan, and simmer the cereal, stirring it often, for about 5 min. 2. Add the sunflower seeds, and cook the oatmeal for another 5 min or until it reaches the desired consistency. Serve the oatmeal sprinkled with cinnamon-sugar, if desired. Commons Coffeehouse Buttermilk Coffee Cake This is a favorite recipe for Saturday brunch. Buttermilk can be made by mixing milk with 3 tbsp vinegar or lemon juice. This recipe serves 40-50 people. Ingredients: - 9 c flour - 4 c brown sugar (how come it tastes so good?!) - 3 c oil - 4 tsp cinnamon - 4 tsp bakin¹ soda - 2 tsp each salt, cinnamon, allspice - 4 eggs of chicken - 4 c buttermilk 1. Mix ingredients 1-4. Save 0.33 of this mixture to use as topping. 2. To remaining 0.67 add all the other ingredients. 3. Pour into pans and sprinkle with topping. 4. Bake for 25 min at 350 F. Baklava I usually advocate using margarine in recipes, but you really should use butter here. What I said about spanakopita is also true of Baklava; you don¹t really need to brush each piece of phyllo dough with butter. As long as you get all the butter in, it¹s OK. This recipe makes one rockin¹ pan of Baklava. It is advisable, however, to make two pans because it shrinks as it cools. Ingredients: - 4 c chopped walnuts - 0.67 c sugar - 0.67 lb butter - 1 lb phyllo dough Syrup - 0.5 c water - 0.5 c sugar - 2 c honey 1. Mix walnuts and sugar 2. Melt butter 3. Layer phyllo dough, butter and walnuts. Put down three sheets of phyllo dough, brushing each sheet with butter. Then put a layer of walnuts on top. Repeat until you run out (of ingredients, not patience) 4. Bake about 50 min at 275 F 5. Heat syrup ingredients to make syrup (that is, until they have melted together) 6. Pour syrup over everything. Poppyseed Cake This is for 6-7 people. Use buttered 2 medium loaf pans. Ingredients: - 0.75 c poppyseeds - 1 c milk - 0.5 lb (2 sticks) butter - 1.33 c brown sugar - 3 eggs - 2 c unbleached white flour - 3 tsp bakin¹ powder - 0.5 tsp salt - 0.5 tsp vanilla - 1 tsp lemon rind 1. Heat poppyseeds and milk together in a saucepan. Remove from heat right before it boils. Let stand until it cools to room temp. 2. Cream butter with sugar. Add eggs, one at a time, beating well after each. 3. Sift flour, baking powder, and salt. Add sifted dry ingredients alternately with poppies mixture, stirring well after each addition. Stir in vanilla and lemon rind at the end. 4. Bake in well-greased loaf pans at 350 F for 30-35 min, or until a cake- testin¹ knife comes out clean. Apple Grunt This is a great Fall dessert. This area of the country is the best place to get really good apples, not the generic supermarket kind that are picked a yr in advance and stored in warehouses. You should take advantage of the great apples by making this dessert. This recipe serves 40-50 people. Ingredients: Topping - 2 c packed brown sugar - 0.33 c whole wheat flour or white flour - 1 tbsp cinnamon - 0.75 c margarine Cake - 7.5 c flour - 2 tbsp baking powder - 1 c + 1 tbsp oil - 3 c sugar - 6 eggs - 3 c milk - 18 apples 1. Mix together first 3 topping ingredients, then cut in margarine 2. In a separate bowl, mix oil and sugar. 3. Beat eggs into sugar and mix thoroughly. 4. Add flour and milk alternately to sugar mixture and beat well. 5. Thinly slice 18 apples and fold them into batter. 6. Sprinkle with water. 7. Bake 30-40 min until cake-testin¹ knife comes out clean and top is bubbly and brown. Pineapple Upside-Down Cake This is a house recipe, so it will feed 40 people. Ingredients: - 1.5 c butter - 2 c brown sugar - 1 can pineapple slices - whipped cream (optional): see Whipped Cream in this book - pre-made White Cake batter Ingredients for White Cake - 10 c sifted flour - 5 tbsp bakin¹ powder - 2.5 tsp salt - 2.5 c butter - 4 c sugar - 10 eggs - 5 tsp vanilla - 3 c milk 1. Measure and sift flour, baking powder, and salt. 2. Cream butter and sugar until fluffy. 3. Add eggs, two at a time, to butter and sugar and beat well after each addition. 4. Add dry ingredients, alternating with milk and vanilla. This is a blend. Don¹t beat for hours! 1. Put butter and sugar in a greased cake pan. 2. Place over low heat to blend and cook until mixture bubbles. 3. Remove from heat and arrange pineapple slices neatly over sugar mixture. 4. Spoon White Cake batter lightly over pineapples. 5. Bake at 375 F for 0.5 hr or until a cake-testin¹ toothpick comes out clean. 6. Serve plain or with whipped cream. Banana Yuk! The recipe is for about 25 people. Use a large casserole pan. Von Cramm has a poem for this sweet and smoothy dessert. It is a tradition to read aloud the poem when we have the first Banana Yuk! in the semester. You can find the original copy of the Banana Yuk! poem in the 89-90 Cramm Book (black cover) located in the living room. Ingredients: - 1 c melted butter - 8 c Graham cracker crumbs - vanilla pudding - 16 bananas - 3 c walnuts (measure first, then chop) - whipped cream (p. 36) - pineapple for the Weenies 1. Combine 1 c melted butter with crumbs 2. Press it into the bottom of 1 large casserole pan. To make an even crust, press another pan on the top of the crust 3. Add pudding 4. Spread it over crumbs 5. Chill it for 0.5 hr 6. Spread pineapple over ³caramel.² 7. Cut bananas lengthwise and arrange them over pineapple 8. Cover with whipped cream 9. Sprinkle chopped walnut over whipped cream Whipped Cream The cream should be cold when it is whipped. Chilling the bowl and beaters in advance also aids in achieving the greatest volume. For best results, sugar and other flavorings should be added after the cream is whipped to at least a soft peak. Cream can be overbeaten. Overbeaten cream first develops a grainy texture. Eventually lumps will form and, if whipping continues, the cream will turn to butter. Ingredients: - 1.5 c heavy cream - 0.3 c confectioners¹ sugar - 1.5 tsp vanilla extract In a chilled bowl with chilled beaters, whip above ingredients until firm enough to hold a shape. Cramm Devil a.k.a. Death by Chocolate Chocolate cake with whipped cream and pudding. Makes 2 medium size pans (for 55 people.) You can find kahlua at your neighborhood liquor store. Sift flour before measuring!!! Ingredients: For Chocolate Cake: - 8.75 c flour - 9 c sugar - 3.75 c cocoa - 3 tbsp of baking soda - 2 tsp baking powder - 10 beaten eggs - 4 c milk - 4 c black coffee (liquid!!!) - 5 tbsp vinegar - 2 c vegetable oil (olive oil) - 2 tbsp vanilla For Toppings: - 0.5 gal whipped cream - 10 large bars Nestle Crunch - 10 boxes of chocolate pudding with 20 c milk - kahlua to taste For the cake: 1. Combine in large bowl the flour, sugar, cocoa, baking soda and baking powder. 2. Add eggs, coffee, milk, vinegar, oil, vanilla. 3. Beat at medium speed for 3 min or until smooth 4. Pour into 2 greased medium sized pans 5. Bake for 35-40 min at 350 F 6. Cool it down For the toppings: 1. Mix chocolate pudding powder and milk, then add kahlua 2. Put on top of the cake a layer of ground Nestle crunch, the put a layer of pudding, then whipped cream 3. Top with more ground Nestle crunch Mississippi Mud Cake This is very dark, moist, adult chocolate cake. It keeps well and travels well. This recipe is for 4-6 people. Ingredients: - 2 c unbleached white flour - 1 tsp baking soda - 0.25 tsp salt - 1.75 c strong freshly brewed coffee - 0.25 c bourbon, brandy, or a coffee, chocolate, or mocha liquor - 5 oz unsweetened chocolate - 1 c butter - 2 c sugar - 2 eggs, lightly beaten - 1 tsp pure vanilla extract 1. Generously butter a large bundt pan and dust it with cocoa 2. Sift together the flour, baking soda, and salt. Heat the coffee and liquor on low heat for about 5 min. Add the chocolate and butter and stir until melted. When this mixture is smooth, add the sugar and stir until dissolved. Let the mixture cool for several min and then transfer it to a large mixing bowl. Add the flour mixture to the chocolate mixture about a half-cup at a time, beating after each addition until smooth. Then add the eggs and vanilla. beat for another minute. 3. Pour the batter into the bundt pan and bake for about 1.5 hr, until the cake pulls away from the sides of the pan and springs back when touched in the middle. Remove the cake from the oven and allow it to cool for 10 min in the pan. Then invert the cake onto a plate. Remove the bundt pan when the cake is completely cool. 4. The cake is good plain or with whipped cream. Or brush the surface of the cake with 2 or 3 oz of semi-sweet chocolate, melted and mixed with 1 or 2 tbsp of cream or coffee. Tara Bellini¹s Double Fudge Cream Cheese Brownies These are great anytime, but especially around prelims and finals. Remember studying late at night, when suddenly you hear the bell. You go down to the kitchen, and there are several Crammies crowded around a pan of these brownies. Mmm Mmm. This recipe serves the house. Ingredients: Brownies - 4 c butter - 16 oz unsweetened chocolate - 8 c sugar - 6 c flour - 16 eggs, beaten - 4 tsp salt - 4 tsp baking powder - 8 tsp vanilla - 4 c chocolate chips (24 oz) Filling - 1 c sugar - 0.5 c softened butter - 12 oz softened cream cheese - 4 eggs - 0.25 c flour - 2 tsp vanilla 1. In a saucepan combine 4 c butter and chocolate. Cook until melted, stirring occasionally 2. Stir in remaining brownie ingredients except chocolate chips. 3. Fold in chocolate chips. 4. Spread 0.5 of the batter into greased pan. 5. Stir together filling ingredients. 6. Spread filling over brownie batter in pan. 7. Spoon remaining batter over filling. 8. Bake 40-45 min at 350 F. Peanut Butter Yak These are vegetarian Rice Crispy Treats. Regular Rice Crispy Treats have marshmallows, which contain gelatin, an animal product. Ingredients - 6 c sugar - 6 c corn syrup - 6 c peanut butter - 24 c Rice Krispies 1. Bring sugar and corn syrup to a boil, then remove from heat. 2. Quickly mix in peanut butter and Rice Kwispies. 3. Force into shallow, but well-greased pan. Eva¹s Evil Peanut Butter Squares If you do not have graham cracker crumbs, you can substitute oats. You must use confectioners¹ sugar. Granulated sugar makes these cookies dry and crumbly. You can grind granulated sugar to get confectioners¹ sugar (a coffee bean grinder works well). This recipe makes one regular sized cookie sheet full. Ingredients: - 2.5 c confectioners¹ sugar - 1.5 sticks margarine - 2 c peanut butter - 2.5 c graham cracker crumbs - 2 tsp vanilla - 12 oz chocolate chips 1. Combine everything except chocolate chips and press into cookie sheet. 2. Melt chocolate chips and pour over mixture 3. Freeze 5-10 min, or until hardened. Lemon Bars These are atrociously sweet. If you dislike sweets, try leaving off the frosting. This recipe serves the typical group of Crammies, 40-50 people. One day I decided to put in two more lemons than the recipe called for, since we had them. Bad idea. They were soooo lemony. It was an interesting combination of very sweet and very tart, but I wouldn¹t recommend repeating it. Ingredients: Crust - 7 c flour - 3.5 c butter - 1.75 c sugar Filling - 5-10 beaten eggs (use your judgment) - 7 lemons - 7 c sugar - 14 tbsp flour - 3.5 tsp baking powder Frosting - 7 c powdered sugar - 14 tbsp butter - 7 tbsp milk 1. Mix crust ingredients and press into pan 2. Bake crust at 350 F for 20 min 3. Mix filling ingredients and pour over baked crust 4. Bake 20 min 5. Beat frosting ingredients together 6. Allow bars to cool, then frost Dookie Cookies These cookies are great and don¹t need to be baked. This recipe makes enough for 40-50 people, many dozen cookies. Ingredients: - 10 c sugar - 2.5 c milk - 2.5 c cocoa - 5 tsp vanilla - 15 c oatmeal - 2.5 cups peanut butter 1. Mix sugar, milk, cocoa, and vanilla. Boil for 1 min, then remove from heat. 2. Add oats and peanut butter. 3. Drop cookies onto greased cookie sheet. 4. Refrigerate until cool. Molasses Cookies If you like the taste of molasses, you¹ll love these cookies. All the spices make these cookies smell and taste delicious. This recipe makes a Cramm amount of cookies (many dozen). Ingredients: - 2 c molasses - 3 c margarine - 4 c brown sugar - 6 eggs - 6 c flour - 1 tbsp salt - 1 tbsp baking soda - 2 tsp each ginger, cloves, cinnamon, and nutmeg 1. mix molasses, margarine, and sugar 2. Add remaining ingredients 3. Bake on cookie sheet 7-10 min Sugar Cookies This recipe makes 4 dozen cookies Ingredients: - 1.5 c sugar - 0.5 c butter - 0.5 c shortening - 3 egg yolks - 1 tsp vanilla - 1 tsp baking soda - 1 tsp cream of tartar - 2 c flour 1. Cream together sugar, butter, and shortening 2. Beat in egg yolks 3. Add vanilla 4. Mix in baking soda, cream of tartar, and flour 5. Roll dough into balls (about 1² in diameter), roll in sugar to coat, then place onto cookie sheet. 6. Bake 8-10 min at 350 F Brian¹s Chocolate Fondue melt: chocolate chips (semisweet) unsweetened bakers¹ chocolate confectioners¹ sugar butter vanilla to taste corn syrup to consistency combine over heat and serve with dippable fruit Be sure to heat in double-boiler-type setup