Palm Beach Recipes

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
• Line a 9 x 13 x 2 inch pan as follows:.
• Invert the pan and cover the pan with a long piece of aluminum foil.
• Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
• Remove the foil.
• Turn the pan right side up, and place the foil in the pan.
• Butter the foil with soft or melted butter. The easiest way is to:.
• Place a piece of butter in the pan and place the pan in the oven while it is warming up.
• When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
• Stick occasionally until the chocolate and the butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
• eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
• On low speed, add the chocolate mixture and beat until mixed.
• Add the flour and again beat only until mixed.
• Remove from the mixer and stir in the nuts.
• Turn into the prepared pan and smooth the top.
• Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
• At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
• Remove the cake from the oven and let stand at room temperature until cool.
• Cover with a rack or a cookie sheet and invert.
• Remove the pan and the foil lining.
• Cover with a cookie sheet and invert again, leaving the cake right side up.
• Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
• Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
• Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
• Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

Steps:

• Preheat oven to 300F and line four 9" cake pans with waxed paper.
• Beat egg whites to stiff peaks.
• Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
• Beat.
• Add 1/2 cup flour alternately with stiffly beaten egg whites.
• Dredge fruit and nuts with remaining flour and add to batter.
• Pour evenly into prepared pans.
• Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
• Turn out onto cooling racks, peel waxed paper from cakes.
• When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
• To make the filling: Mix the cornstarch with a little cold water until smooth.
• Heat first four ingredients to boiling point.
• Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
• Add coconut and spread between cake layers.