• 1 cup shortening
• 1 1/2 cups sugar
• 3 eggs
• 2 ounces unsweetened baking chocolate, melted
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1cup heavy cream
• 2 teaspoons vanilla extract

Instructions

1. Set oven to 325°F.
2. Prepare a Bundt pan by buttering and sprinkling with flour until well coated.
3. Mix the shortening and sugar in a large bowl. Mix until creamy.
4. Blend in eggs one at a time. Beat until well mixed.
5. Stir melted chocolate into the mixture.
6. In a separate medium size bowl, mix together the flour, baking powder, salt, and baking soda.
7. In another medium size bowl, beat together the cream and vanilla extract.
8. Add the dry ingredients and cream mixture to the chocolate mixture alternatively. For example, add some dry mixutre, some cream mixture, some more dry mixture, then blend. Repeat until all ingredients are well blended in the large bowl.
9. Pour the mixture into the Bundt pan.
10. Bake for 50 to 60 minutes at 325°F.
11. Let cake cool in the pan for 5 to 10 minutes before removing.

• 2 cups chipped almonds
• 2 egg whites
• 1 cup packed brown sugar
• 2 tablespoons all-purpose flour

Instructions

1. Set oven to 300°F. Grease one or two cookie sheets.
2. Separate eggs. Put the egg whites into a medium size bowl.
3. Beat until the egg whites are stiff. Your egg whites are stiff when they form points after you remove the beaters.
4. Gently fold in the brown sugar, flour, and almonds. Stir lightly.
5. Drop spoonfuls of mixture onto the cookie sheets.
6. Bake for 30 minutes.
7. Let cool 1-2 minutes before removing from cookie sheets.

Swedish Pancakes

Supplies

• 3 eggs
• 2 cups milk
• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 6 tablespoons melted butter

Instructions

1. Beat eggs with 1/2 cup milk in a large bowl. Beat until frothy or bubbly.
2. In a seperate medium size bowl, mix flour, salt, and baking powder.
3. Add dry ingredients to egg mixture and beat until smooth. The batter will be thick and heavy.
4. Add the rest of the milk and melted butter and beat until smooth. The batter should be pretty thin. If your batter is still heavy and lumpy, you may need to add more milk.
5. Heat the griddle or skillet. You'll know it's hot enough if you sprinkle a few drops of water of it and the drops sizzle and bounce around.
6. Pour 1/4 cup batter onto the hot griddle or skillet.
7. Cook until the edges brown and then turn to cook the other side.
8. When done, fold in half and place on a serving dish or platter. TIP: To keep your pancakes warm while you are cooking the rest of the batter, set the oven to 200°F and keep them in the oven until ready to serve.
9. Serve with lemon wedges and powder sugar, fruit preserves, sour cream, or syrup.

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