Lemon Fudge Tart

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Ingrients & Directions


6 oz Plain White Flour
Icing sugar
9 1/2 oz Butter
5 Lemons
10 Eggs
10 oz Caster Sugar

Blend together the flour, 1 level tablespoon of icing sugar, and 3.5 ounces
butter in a food processor until the mixture resembles breadcrumbs. divide
between two 22cm ceramic flan dishes and press into the base using your
fingertips.

Bake at 170C/325F/Gas Mark 3 for about 35-40 minutes or until golden.

Melt the remaining butter for the filling and place in a processor with the
grated rind and squeezed juice of the lemons (about 7 fl oz), the eggs and
caster sugar. Blend until smooth, then pour over the warm shortbread (the
bases must be warm when the filling is put in or the crumbs will rise to
the surface.)

Bake at 130C/250F/Gas mark one-half for 75 to 90 minutes or until just set
(the slower the cooking time the smoother the texture), Leave to cool then
cover and refrigerate for up to 4 days.

To serve, remove from the fridge for 1 hour. Cut into wedges, ease out of
the dishes and dust heavily with icing sugar. Return to fridge until
required.

From

Yields
2 Tarts

Ginger Cookies

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Ingrients & Directions


3/4 C Butter 2 t Baking soda
1 C Sugar 1 t Ginger, ground
1/4 C Dark molasses 1 t Cinnamon, ground
1 Egg 1 t Cloves, ground
2 C Flour

Cream the butter and sugar together. Add the egg (beaten) and the
molasses.

Sift the rest of the dry ingredients together and add to the mixture. Form
into about 1-inch balls and roll in granulated sugar. Place about 2 inches
apart on a greased cookie sheet and bake at 350 degrees F. for 10 to 12
minutes.

NOTES:

* From “The Settlement Cook Book” — These have a lot of zest.

: Difficulty: easy.
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: measure the ingredients.

: Evelyn C. Leeper
: AT&T Information Systems, Middletown, New Jersey, USA
: ihnp4!mtgzy!ecl

:
Yields
4 dozen

Easy Sugar Cookie

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Ingrients & Directions


1 ea Package White Lily biscuit 2/3 c Sugar
-mix (I assume another 1 ea Egg
-brand 1 T Oil
Will do if you don’t have 1 T Water
-White Lily) 1/4 t Lemon flavoring

Heat oven to 350. Combine biscuit mix and sugar. Mix in egg, oil,
water and flavoring. Drop teaspoons of dough into a small bowl of
sugar; roll in sugar to coat. Place on lightly greased baking sheet.
Flatten slightly with bottom of glass. Bake until slightly brown,
about 10 minutes. Remove from baking sheet onto rack. Makes approx. 2
dozen. Note: leave plenty of space on pan for cookies to spread


Yields
1 servings

Kringles Cookies

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Ingrients & Directions


2/3 c Crisco butter flavored’
1 ts Vanilla
1 1/2 ts Baking powder
3/4 c Sugar
2 c All purpose milk
1/4 ts Salt
1 tb Plus
1 ts Milk

Cream Crisco ,sugar, milk, and vanilla in large bowl at medium speed of
mixer until well blended. Beat in egg. Combine flour,baking powder and
salt. Mix into creamed mixture. Cover and refrigerate several hours or
overnight. Heat oven to 375 degrees. Cut in desired shapes. Place 2
inches apart on ungreased baking sheet. Sprinkle with colored sugar. Bake
at 375 for 7 to 9 minutes. Cool slightly and remove to cooling rack. Hint;
floured pastry cloth and rolling pin cover make rolling out dough eas

From

Yields
3 Servings

Nick’s Sugar Cookies

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Ingrients & Directions


1 c Sugar 1/2 ts Baking soda
1 c Shortening 1/4 ts Cream of tartar
2 Eggs 1/4 ts Salt
2 1/2 c Flour 1 ts Vanilla

Mix all ingredients together. Form into balls. Flatten with a glass
bottom dipped in sugar. Bake at 350F for 8-10 minutes on an ungreased
cookie sheet.


Yields
5 dozen +/-

Oatmeal Chocolate Chip Cookies – The Best

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Ingrients & Directions


1 c Margarine,soft
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1 1/2 c Whole wheat flour
1 ts Baking soda
1/2 ts Salt
2 c Choc.chips,semi-sweet
2 c Rolled oats,quick-cook
1 ts Vanilla
1 c Walnuts, chopped

Preheat oven to 350 degrees F. Cream margarine and sugars in large
bowl. Add eggs and beat well. Sift together flour, salt and soda in
separate bowl. Add to creamed mixture and mix well. Stir in chocolate
chips,oats,vanilla and nuts. Drop by tablespoonfuls on to greased
baking sheets. Bake 8 – 10 minutes or until golden brown. Cool. Makes
3 dozen cookies.

Yields
36 Servings

Orange Poppy-seed Cake With Berries And Creme Fraiche

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Ingrients & Directions


-FOR THE CAKE-
1 1/2 c Cake flour; (not
-self-rising)
3/4 ts Salt
1 ts Baking soda
1/2 ts Double-acting baking powder
1/4 c Poppy seeds
1 1/2 Sticks unsalted butter;
-softened (3/4 cup)
1 1/4 c Sugar
2 ts Freshly grated orange zest
4 lg Eggs; separated
2/3 c Sour cream
2 ts Vanilla
1/4 ts Cream of tartar

FOR THE SYRUP
1 c Fresh orange juice
1/4 c Plus 2 tablespoons Grand
-Marnier or other
; orange-flavored liqueur
3 tb Sugar
1/4 c Julienne strips of orange
-zest; (preferably removed
; with a zester)
3 c Mixed berries
Confectioner’s sugar for
-sifting over the
; cake
Creme fraiche as an
-accompaniment

Make the cake:

Into a bowl sift together the flour, the salt, the baking soda, and the
baking powder and stir in the poppy seeds. In a large bowl with an electric
mixer cream the butter with 1 cup of the sugar and the zest until the
mixture is light and fluffy. In a small bowl whisk together the yolks, the
sour cream, and the vanilla until the mixture is combined well and beat the
flour mixture and the yolk mixture into the butter mixture alternately,
beginning and ending with the flour mixture and beating well after each
addition. In another bowl with cleaned beaters beat the whites with a pinch
of salt until they are foamy, add the cream of tartar, and beat the white
until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a
time, beating, and beat the meringue until it holds stiff peaks. Stir about
one third of the meringue into the batter to lighten it, fold in the
remaining meringue gently but thoroughly, and pour the batter into a
buttered and floured 10-inch springform pan, smoothing the top. Bake th e
cake in the middle of a preheated 350F. oven for 40 to 45 minutes, or until
a tester comes out clean.

Make the syrup while the cake is baking:

In a small saucepan combine the juice, the liqueur, the sugar, and the
zest, heat the mixture over moderately high heat, stirring, until the sugar
is dissolved, and remove the pan from the heat.

Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the
bowl, reserving the remaining syrup, and add the berries to the bowl. Toss
the mixture until it is combined well and chill it, covered, for at least 2
hours and up to 24 hours.

Remove the cake from the oven, transfer it in the pan to a rack, and poke
the top immediately all over with a skewer. Brush the top of the cake
generously with half the reserved syrup, letting some of it run down
between the cake and the side of the pan, and let the cake stand for 10
minutes. Run a thin knife around the edge of the pan, remove the side of
the pan, and invert the cake onto the rack. Poke the cake all over with the
skewer and brush it generously with the remaining syrup. Re-invert the cake
onto another rack and let it cool completely. (The cake may be made 1 day
in advance and kept wrapped well in plastic wrap or in an airtight
container at room temperature). Just before serving, sift the
confectioners’ sugar over the top of the cake and serve the cake with the
macerated berries and the creme fraiche.


Yields
1 servings

Better-than-sex Cake No 4

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Ingrients & Directions


1 pk Yellow cake mix
1 c Peanut butter
1/2 c Melted butter
2 Eggs
1 pk (12-oz.) chocolate chips
1 cn Condensed milk (not
-evaporated)
2 tb Butter
1/2 ts Salt
1 c Flaked coconut
2 ts Vanilla
1 c Chopped pecans

Combine first 4 ingredients and mix well. Press two-thirds of mixture in
bottom of greased 13-by-9-inch pan. Place chocolate chips, condensed milk,
2 tablespoons butter and salt in heavy saucepan. Stir over low heat until
chocolate melts. Remove from heat and add coconut, vanilla and pecans.
Spread chocolate mixture over dough in pan. Crumble remaining dough on top
and press lightly. Bake at 325-degrees for 20 to 25 minutes, until brown.

Yields
1 Servings

Dark Chocolate Cake

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Ingrients & Directions


3/4 c Butter; softened
1 1/2 c Granulated sugar
3 oz Unsweetened chocolate;
-melted
2 Eggs
1 ts Vanilla
1 3/4 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
1 c Milk

Cream butter and sugar until fluffy. Stir in chocolate. Beat in eggs, one
at a time, and vanilla. Combine flour, baking powder and slat; add to
creamed mixture alternately with milk. Spread batter in greased, floured
10-inch tube or bundt pan; bake in 350F oven for 50 minute or until cake
tester inserted into centre comes out clean. Let cool in pan for 10
minutes; remove to rack to let cool.

Per serving: 3901 Calories; 202g Fat (45% calories from fat); 51g Protein;
507g Carbohydrate; 767mg Cholesterol; 2894mg Sodium

NOTES : This cake is delicious served with a light dusting of icing sugar.
If you prefer, drizzle it with a glaze made of 1 cup sifted icing sugar, 2
tablespoons light cream and 1 teaspoon grated orange rind.


Yields
1 Servings

Sherry Nut Cake

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Ingrients & Directions


CAKE
1 pk White or yellow cake mix 3/4 c Sherry
1 pk (3 1/2 oz) instant vanilla 3/4 tb Almond extract
— pudding 1 c Chopped nuts
3/4 c Oil 4 Eggs

-ICING-
1 c Confectioner’s sugar 1/2 ts Almond extract
1 1/2 tb Margarine 1 tb Sherry

I usually use a yellow cake mix, and pecans or walnuts, but it
ought to be good with almonds too. The recipe I adapted it from used
2 Tbl. of poppyseeds instead of the nuts.

Cake:

Beat all ingredients together for 3 min. Pour into a greased bundt
pan or 10 inch tube pan and bake at 350 F. for 45 minutes. Allow to
rest for 10-15 min., then turn out of pan and cool.

Icing:

Combine ingredients in a double boiler, and stir over hot water for
10-15 minutes. Thin with water or thicken with confectioner’s sugar
as needed.

Drizzle icing over the cake, and sprinkle with sliced almonds before
it hardens.

Alternate icing:

Heat 6-8 Tbl. confectioner’s sugar with enough sherry to make a glaze.

Emily Epstein epsteine@spot.colorado.edu

Yields
1 servings