Marie Antoinette’s Pound Cake

"let them eat cake"
--Marie Antoinette

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup vegetable oil
• 4 eggs
• 1 cup milk
• 3 (1 ounce) squares semisweet chocolate, grated
• 1 cup milk chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

   

Nutritional Information

Amount Per Serving Calories: 515 | Total Fat: 31.5g | Cholesterol: 73mg

Immanual Kant's Kosher Crumpets

"All the interests of my reason, speculative as well as practical, combine in the three following questions: 1. What can I know? 2. What ought I to do? 3. What may I hope?"

--Immanual Kant


1. I can know that I want crumpets.
2. I ought to make them.
3. I may hope that no one eats them all when I'm away.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (105 degrees to 115 degrees)
• 1 teaspoon sugar
• 1/3 cup warm milk (110 to 115 degrees F)
• 4 tablespoons butter or margarine, melted, divided
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

Newton's No-Bake Cookies

"Between being an English physicist, mathematician, astronomer, natural philosopher, alchemist, and a theologian, I don't have much time for 'me'. Which is why these bad boys are my absolute favorite cookies--no baking involved whatsoever! So time efficient, and yet so tasty. That, to me, sounds like a good equation.
--Sir Isaac Newton

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Nutritional Information

Amount Per Serving Calories: 110 | Total Fat: 4.9g | Cholesterol: 7mg

Bach’s Better than Sex Cake

"Better than sex? Maybe. Better than music? Don't go there girlfriend."
--Johann Sebastian Bach

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1/2 (14 ounce) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 (1.4 ounce) bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

   

Nutritional Information

Amount Per Serving Calories: 194 | Total Fat: 7.7g | Cholesterol: 10mg

Edward Gibbon’s Cheesecake

"I am indeed rich, since my income is superior to my expenses, and my expense is equal to my wishes."

--Edward Gibbons


This particular cheesecake recipe is just rich enough to satisfy Gibbons, who enjoyed this delicious dessert while finishing his great work, The History of the Decline and Fall of the Roman Empire, which was published in 1776.

Ingredients

• 1 1/2 cups white sugar
• 2 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 2 (8 ounce) packages cream cheese, softened
• 1 pound small curd cottage cheese
• 1/2 cup butter, softened
• 4 medium eggs
• 1 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
2. Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
3. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Nutritional Information

Amount Per Serving Calories: 371 | Total Fat: 24.1g | Cholesterol: 138mg