Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• Buckeyes
  Buckeyes 3 lbs. powdered sugar 2 lbs. chuck-style peanut butter 3 Tbsp. vanilla 1 lb. butter, softened 2 (12-oz.) pkgs. chocolate chips 1/4 to 1/2 bar paraffin Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze. Makes 100 buckeyes This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
• Dirt Pudding
  Dirt Pudding 1 pkg. Oreo cookies 2 cups milk 1 pkg. (large) instant chocolate pudding mix 1 sm. container of thawed Cool Whip topping 1 pkg. gummy worms (optional) Put Oreos into a thick plastic bag and use a rolling pin to crush them. Set crushed cookies aside. In a large bowl, thoroughly mix the pudding mix with the milk and let it stand for 5 minutes. Add Cool Whip to pudding along with half of the crushed cookies. Mix thoroughly. Sprinkle the rest of the crushed cookies on top. Serve chilled. Makes about 8 servings. Note: If adding gummy worms, either mix in before sprinkling topping, or spread over top. For individual servings, spoon into bowls/cups (then add gummy worms, if desired) before sprinkling last half of sruched cookies on top.
• Sachertorte
  Sachertorte Sachertorte: 7 oz. chocolate, semi-sweet 8 egg yolks 1/2 cup butter, melted 2 tsp. vanilla extract 10 egg whites 1/4 tsp. salt 3/4 cup sugar, granulated 1 cup flour, all-purpose, sifted 3/4 cup apricot jam Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form. With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix. Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes. Chocolate Glaze: 3 oz. chocolate, unsweetened 1 cup heavy cream 1 cup sugar, granulated 2 tsp. corn syrup 1 egg, whole 1 tsp. vanilla extract In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water. Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature. Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill. Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.