Columbia Star

Star Chefs



Dark Chocolate Eclipse Cake

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil

2 tsp. vinegar

Preheat oven to 350 degrees. Grease and flour a 9×13-inch pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Moon Pies

1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1/2 cup unsweetened
cocoa powder
1-1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup butter, softened
1 cup confectioners’
1/2 tsp. vanilla extract
1 cup marshmallow

Preheat oven to 400 degrees. Lightly grease a cookie sheet. To Make Cookie Crusts:

In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.

Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least three inches in between each one; dough will spread as it bakes.

Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling. To Make Marshmallow Filling:

In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners’ sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Dark ’n’ Stormy Cocktail

2 fluid ounces dark rum
4 fluid ounces ginger beer
1/2 cup ice

Combine rum and ginger beer in an old-fashioned glass. Add ice and stir.

Black Bean Salad

1 (15 ounce) can black
beans, rinsed and
2 (15 ounce) cans whole
kernel corn, drained
8 green onions, chopped
2 jalapeno peppers,
seeded and minced
1 green bell pepper,
1 avocado, peeled, pitted,

and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and
1 cup chopped fresh
1 lime, juiced
1/2 cup Italian salad
1/2 teaspoon garlic salt

In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Moon Cake

1 cup water
1/2 cup margarine
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages
instant vanilla pudding
3 cups milk
1 (8 ounce) package
cream cheese
1 (8 ounce) container
frozen whipped
topping, thawed

1/4 cup chocolate syrup

Preheat oven to 400 degrees and lightly grease a jelly roll pan.

In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .

Bake at 400 degrees for 20 to 25 minutes. Set aside to cool completely

In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

Dark Chocolate Popcorn

3/4 cup white sugar
1/2 cup butter
1/4 cup unsweetened
cocoa powder
1/4 cup corn syrup
1 tsp. vanilla extract
8 cups popped popcorn

Preheat oven to 250 degrees. Grease a 9×13- inch baking dish.

Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, one to two minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.

Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.

Remove from oven and cool to room temperature; break into clumps.

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