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18 | THE COLONY NEWS | NOVEMBER 2023 | What's Cookin'? By Joyce Hansen I'm running low on recipes. Get out your favorites and help me out. Be sure your name is with them so I can give you credit. Email them to xjkangas44@gmail.com or call (951) 461-8821. Instructions: 1. Combine batter ingredients and put half in greased tube pan. Cover with most of the filling. Put the remainder of the dough on top and then the rest of the filling. 2. Bake at 350 degrees for 45 minutes. Serves 8-10. Instructions: 1. Melt butter in large saucepan. Add onion and sauté until translucent. Add the flour gradually, stirring constantly. 2. Stir in the salt, black pepper, cayenne pepper, Worcestershire and Tabasco sauce. Add the half- and-half, stirring gently. Bring to a gentle boil. Reduce heat. 3. Add the cheese, shrimp and corn. Simmer for 30 minutes. Ladle into soup bowls. Yield: 8 servings. Serve with warm corn cornbread. Coffee Cake Fresh Corn and Shrimp Bisque Ingredients Batter: Ingredients Filling and Topping: Ingredients: • ½ c. butter • 1 tsp salt • 1 c. sour cream • 1 tsp baking powder • 1 tsp vanilla • 1 c. sugar • 2 eggs • 2 c. flour • 1 tsp baking soda • 1/3 c. brown sugar • 1/3 c. white sugar • 1 tsp cinnamon • ½ c. chopped nuts • ½ c. chocolate chips • 3 tbsp butter • ½ c. chopped onion • 3 tbsp flour • 1 tsp salt • 1 tsp black pepper • ¾ tsp cayenne pepper • 1 tbsp Worcestershire sauce • ½ tsp Tabasco sauce • 4 c. (1 qt.) fat-free half-and-half • 1 c. (4 oz.) shredded Mexican or Cheddar cheese • 1 lb shrimp, peeled and deveined (31-40 count frozen) • 3 c. corn kernels from 3 boiled ears of corn, or 3 c. frozen or canned whole kernel corn Sharon Smith made this for the Racquet Club and everyone loved it, so we asked for the recipe. This recipe is one of Barbara Crosdale's favorites, tasty and easy to make. Enjoy! Instructions: 1. Heat oven to 350 degrees. Butter a 9-inch spring form pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium- low heat until butter melts, then remove from heat. Add cocoa and superfine sugar and whisk to blend. 2. In a small bowl, combine sour cream, eggs and vanilla, mix well. Add to the Guinness mixture. Add flour and baking soda; whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan. 3. Prepare topping: Mix confectioner's sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream and mix until smooth and spreadable. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness! Yields 12 servings. Ingredients for Cake: Ingredients for Topping: • 1 cup Guinness stout • 10 tbsp (1 stick plus 2 tbsp) unsalted butter • ¾ c. unsweetened cocoa • 2 c. superfine sugar • ¾ c. sour cream • 2 lg. eggs • 1 tbsp. vanilla • 2 c. flour • 2 ½ tsp baking soda • 1 ¼ c. confectioner's sugar • 8 oz cream cheese at room temperature • ½ c. heavy cream We went to an 80th birthday party for the spouse of a British friend from when I was single. She served this wonderful chocolate cake. Texture is dense, but not overly sweet. Guinness Chocolate Cake

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