Recipes by their Ingredients

all purpose flour

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Pizza Dough

    Pizza Dough
    Pizza Dough
    (makes 1 lg pizza)
    1 cup warm water (105 degrees)
    1 package active dry yeast
    1 tsp sugar, fine
    3 cups of all purpose flour
    1 tsp salt, fine
    1 tblsp olive oil

    NOTES: Our family likes to stuff little balls of dough with pepperoni and cheese and give them a deep fry. (Bitzels)


    In a large bowl, add the yeast, sugar ad 1/4 cup of the warm water. Mix and let sit for 10 minutes. The yeast should now be foaming and smell yeasty.

    In a separate large bowl mix the flour and salt together. Make a well in the center. Add the proofed yeast, the rest of the warm water and the olive oil.

    Mix until it forma a dough. Kneed the dough for 5-8 minutes or until it appears elasticity.

    Form the dough into a ball and place in a clean bowl covered loosely by a tea towel. Check back between 1-2 hours. The dough should be doubled in size. Punch down dough and make your pizza!