Devils Dew Recipes

DEVIL'S FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

DEVIL'S FOOD DOUGHNUTS

Steps:

• Place potatoes and 3 1/4 cups water in a large saucepan. Bring to a boil. Cook until potatoes are fork tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to saucepan. Using a whisk, mash potatoes over medium-high heat until dry, about 1 minute. Set 1 cup potatoes aside; reserve remainder for another use.
• Place yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle granulated sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; set aside in a warm place until surface is covered with bubbles, about 30 minutes.
• Place chocolate in a heat-proof bowl or the top of a double boiler, and set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
• Place 1/2 cup plus 1 tablespoon reserved potato liquid in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and stir in the baking soda and cocoa powder until combined. Add the melted chocolate, the reserved cup mashed potato, confectioners sugar, and salt; stir to combine.
• Add potato mixture, 1/2 cup all-purpose flour, and remaining 1/2 cup cake flour to yeast mixture. Using paddle attachment, mix on low speed until flour has been moistened, about 30 seconds. Increase speed to medium high; mix until thoroughly combined, 1 minute. Add the remaining 1/2 cup all-purpose flour; mix on low speed 30 seconds. Increase speed to high; mix another 30 seconds; the dough will be very sticky.
• Lightly oil a large bowl; set aside. Sift an even layer of all-purpose flour over a clean work surface. Turn dough out onto floured surface, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• Turn out dough onto floured surface, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels; set both aside.
• Sift a light coat of flour onto a clean work surface. Turn out dough. Sift another layer of flour over dough. Roll into a 12-by-14-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer the doughnuts to the floured baking pan, and set aside 10 minutes, but not more.
• Gently pull on sides of the doughnuts, slightly enlarging holes. Working in batches of four, transfer doughnuts to oil, and cook until tops have expanded and cracked slightly, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook 1 minute more. Transfer doughnuts to lined baking pan, and set aside until cool enough to handle. Repeat with remaining doughnuts.
• Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
• While still warm, coat doughnuts with chocolate glaze, and sprinkle with chopped pistachios or coconut, if desired. Transfer to a wire rack to set, and serve.

EASY DEVILS ON HORSEBACK WITH BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stuff each date with 1/2 to 1 teaspoon of blue cheese and wrap date with half a slice of bacon; secure with a toothpick. Arrange on the baking sheet.
• Bake in the preheated oven until bacon is crispy, 15 to 20 minutes.

DEVIL'S DIP

Steps:

• Mix first six ingredients in medium bowl.
• Spread in ungreased 9x13 pan.
• Sprinkle chili powder over top, adding more if necessary to cover.
• Add layer of Monterey Jack cheese then layer of cheddar cheese.
• Sprinkle with chili powder.
• Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.

DEVIL DOGS

Steps:

• Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
• Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
• To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
• Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.

DEVIL'S DEW

Steps:

• Mix wine with water and heat over low flame until hot and steaming but not boiling.
• DO NOT ALLOW TO BOIL.
• Remove from heat, and add maple syrup, stirring until syrup is dissolved.
• Pour into mugs.
• Top with pats of butter.
• Supply cinnamon sticks to be used as servers.