Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley

I use whatever fruits, nuts, seed, and rolled grains I have, but this is the basic recipe I've used for years... * Exported from MasterCook * Lloyd's Granola Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c rolled oats 1 c coconut 1 c wheat germ -- * see note 1/2 c cashews -- ** see note 1/2 c sesame seeds -- ** see note 1/2 c oil 1/2 c honey 1/3 c water 1 1/2 tsp vanilla 1 1/2 tsp salt raisins and/or other dried fruits Mix oil, honey, water, vanilla and salt and pour over dry ingredients. Mix well. Bake at 300F for about 1/2 hour, until dry, mixing often. Cool and add raisins and/or other dried fruits. * you can also use bran or rolled wheat. ** use any nuts or seeds

Artisanal Pizza Dough posted by Becky 3 cups bread or all purpose flour 1/2 teaspoon active dry yeast 3/4 teaspoon kosher salt 1 1/4 cups 2% low-fat milk 2 tablespoons olive oil -- plus more for bowl Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay. Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough. When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using. Makes two 12"-14" pizza crusts Source: ""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer Here is Weed's Pizza Sauce for Missouri-style pizza - which I now use as "my" pizza sauce for my homemade pizza - my style. Weed's Missouri pizza thread: 1 16 oz. can whole tomatoes, diced fine 6 oz. can tomato paste 1 1/2 TB sugar 1 t. crushed dried basil 1/2 t. salt 1/4 t. dried thyme Mix together, let sit, do not cook. Makes enough sauce for 4 pizzas.

Here is our family's favorite Italian Bread. You can omit the sun-dried tomatoes and liquid smoke. I just made this recipe today, and have plenty to share with friends and family. The baked loaves also freeze well. Jan Italian Supper Bread 12 cups Unbleached Flour 1 cup sugar 2 Tablespoons Instant Active Yeast 2 Tablespoons Non-fat dry milk solids 1 Tablespoon Kosher Salt 3 cups warm water 2 Tablespoons finely chopped sun-dried tomatoes a few drops Liquid Smoke 3 Tablespoons Olive Oil 3 eggs First chop the sun-dried tomatoes and sprinkle with a few drops of liquid smoke, stir and add 1 Tablespoon Olive Oil. Let this set while you begin making the dough. In a large bowl, start with 3 cups of flour, the sugar, yeast and kosher salt. Blend the dry ingredients, then add the sun-dried tomatoes and remaining 2 Tablespoons Olive Oil. Now add the 3 cups warm water and stir just to blend and then add the eggs and whisk until you have a smooth mixture. Add the next 6 cups of flour, 1 or 2 at a time and stir until you have a sticky, but elastic dough. Use two cups of flour to flour the work surface and pour the dough onto the flour. Use another cup or more to cover the dough and begin working the flour into the dough until it is no longer sticky, and knead for 5 to 10 minutes. Place the dough in a large greased bowl, cover and let the dough rise until doubled. Punch the dough down and divide into four pieces for four large loaves, or 8 pieces for 8 small loaves. Shape the dough into loaves and place on large, greased baking sheets. Let rise for about 20 minutes and bake in a pre-heated 350 degree oven for 20 minutes. Brush with melted butter and move to a cooling rack to cool. Important: loaves are best if baked separately from one another. Serve with your favorite Italian meal.