Shelby T. made chocolate chip cookies. Yummmmmmmmm.
Shelby L. brought chocolate cake!!!
· 2 cups sugar
· 1-3/4 cups all-purpose flour
· 3/4 cup HERSHEY'S Cocoa
· 1-1/2 teaspoons baking powder
· 1-1/2 teaspoons baking soda
· 1 teaspoon salt
· 2 eggs
· 1 cup milk
· 1/2 cup vegetable oil
· 2 teaspoons vanilla extract
· 1 cup boiling water
· "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
1. Heat oven to 180 Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Libyan cuisine (Wikipedia)
Libyan cuisine is generally simple, and is very similar to Sahara cuisine. In many undeveloped areas and small towns, restaurants may be nonexistent, and food stores may be the only source to obtain food products. Some common Libyan foods include couscous,bazeen, which is a type of unsweetened cake, and shurba, which is soup. Libyan restaurants may serve international cuisine, or may serve simpler fare such as lamb, chicken, vegetable stew, potatoes and macaroni. Alcohol consumption is illegal in the entire country.
There are four main ingredients of traditional Libyan food: olives (and olive oil), palm dates, grains and milk. Grains are roasted, ground, sieved and used for making bread, cakes, soups and bazeen. Dates are harvested, dried and can be eaten as they are, made into syrup or slightly fried and eaten with bsisa and milk. After eating, Libyans often drink black tea. This is normally repeated a second time (for the second glass of tea), and in the third round the tea is served with roasted peanuts or roasted almonds (mixed with the tea in the same glass).