The Chefs Black Book

Entenmann's Pound Cake

½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.

Entenmann's Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
about 18-20 minutes or until tester comes out clean. Cool in
pan on wire rack 10 minutes then remove.

Entenmann's Apple Crumb Cake

1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon

Melt butter in large skillet. Pare,core and slice apples
to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
Cool. In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
until 120°F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured
work surface, roll to 14"x12". Place on sheet. Spread ½ filling
lengthwise down center of the dough. Starting about ¾" for filling,
cut 1" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling.
Fold ends over filling. Brush large piece of waxed paper with
vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
to 375°F. Combine rest of ingredients for topping. Sprinkle over
loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.

Entenmann's Fat-Free Oatmeal Raisin Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.