Chocolate Caramel Fudge Cake

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Ingrients & Directions


2 c Cake flour
2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margerine
2 c Granulated sugar
3 lg Eggs
1 1/2 ts Vanilla
3 oz Unsweetened chocolate,
-melted and cooled
-(see note)
1 c Dairy sour cream
1 c Boiling water

FILLING
1/2 c Butter or margerine
12 oz Package caramels,
-unwrapped
1 cn Sweetened condensed milk
-(not evaporated)

Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
aside. Sift together the cake flour, baking soda and salt and set aside.
Beat the butter and sugar together in a large mixing bowl. Blend in the
eggs and beat until light and fluffy. Stir in the vanilla and melted
chocolate. Alternately add the dry ingredients and the sour cream to the
butter mixture. Beat well after each addition. Stir in boiling water.
(Batter will be thin) Divide cake batter in half. Pour one half into the
prepared cake pan. Bake 10 – 12 minutes, or until firm to the touch, and
remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels,
and condensed milk in a sauace pan and melt over low heat, stirring often.
Remove from the stove and pour the mixture over the baked half of the cake.
Pour the remaining cake batter over the caramel mixture and return to the
oven. Bake for 15 – 20 minutes or until firm to the touch. When cool, serve
with ice cream, whipped cream or frost with your favorite chocolate
frosing. NOTE: melt chocolate in double boiler over simmer (not boiling
water)

From

Yields
12 Servings

Bourbon Roll Slice’n’serve No Bake Cookies

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Ingrients & Directions


2 tb Bourbon; (up TO 3)
1 cn Sweetened condensed milk
Vanilla wafers; crushed ( 1
-1/3 boxes to equal 4 cups)
2 c Pecans; whole
1 c Candies cherries; 4 ounces
-red, 4 ounces green
1 c Candied pineapple
Confectioner’s sugar

Mix bourbon into milk. Add all other ingredients, except sugar. Form into
four logs (IT’S MESSY !!!) and roll in powdered sugar. Refrigerate. Slice
to serve.

Delicious and a great gift.


Yields
1 Servings

Winkler Sugar Cookies

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Ingrients & Directions


3/4 lb Butter
4 1/2 c Sugar
5 Eggs
5 c Flour
1 ts Cream of tartar
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Nutmeg
1 ts Vanilla
1 ts Lemon extract
1/2 ts Almond extract

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

lafauss@aplcen.apl.jhu.edu (Laura Faussone) (makes approx. 8 dozen) Cream
butter and sugar in a large mixing bowl. Add eggs one at a time. In a
separate bowl, combine flour, cream of tartar, salt, baking soda and
nutmeg. Beat extracts into butter mixture and gradually incorporate flour
mixture, blending thoroughly. Place dough in greased bowl and refrigerate
overnight. Before baking, preheat oven to 350F. Roll dough out on floured
pastry cloth. Cut with cookie cutters and bake on greased cookie sheets for
10-15 minutes until golden brown.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

REFRIGERATE DOUGH OVERNIGHT

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
96 Servings

Four-in-one Cookies

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Ingrients & Directions


1 c Shortening; soft
1 c Granulated sugar
1 c Brown sugar, firmly packed
2 Eggs
1/2 ts Vanilla
1 1/4 c Sifted all-purpose flour
1 ts Soda
1/2 ts Salt
3 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening, sugars, eggs and vanilla together until creamy. Sift
together flour, soda and salt. Add to creamed mixture; blend well. Stir
in oats.

Shape to form 1-inch balls. Place on greased cooky sheets, about 2 inches
apart. Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Cool
about 2 minutes, then remove cookies from cooky sheets.

For variety, add 1 cup raisins, 1 cup salted peanuts, 6 oz. (1 cup)
semi-sweet chocolate pieces or 1 cup flaked or shredded coconut with the
oats.


Yields
66 Cookies

Peanut Butter Cup Oatmeal Cookies

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Ingrients & Directions


1 1/2 c Brown sugar 1/4 ts Salt (optional)
1 c Butter, softened 2 c Quick OR old fashioned oats
2 lg Eggs UNCOOKED
2 ts Vanilla 9 oz Package miniature peanut
1 1/2 c All purpose flour Butter candies, unwrapped,
1/3 c Unsweetened cocoa powder Each cut into six pieces
1 ts Baking soda

Heat oven to 350 degrees.

In large bowl, beat first three ingredients until creamy. Add eggs
and vanilla; beat well.

In another bowl, combine flour cocoa powder, baking soda and salt.
Add this to the egg mixture. Then stir in oats and when partially
combined add the candy pieces. Mix well.

Drop by scant 1/4 cup measuring cupfuls onto ungreased cookie sheet
about 2 inches apart.

Bake 12 – 14 minutes or until cookies are slightly firm to the touch.
Cool one minute on cookie sheet, then remove to wire rack. Cool
completely. Store tightly covered.


Yields
3 dozen

Easy Molasses Cookies

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Ingrients & Directions


1 c Crisco
3/4 c Molasses
1/3 c Brown sugar
2 ts Soda
1 ts Ginger
1 ts Salt
3 c Flour
1 Egg

Blend all dry ingredients, cut in crisco. Add molasses & egg. Form
into a roll & refrigerate. Slice thin and bake at 375 for 8-10
minutes.

Yields
6 Servings

Rich Cream Cheesecake

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Ingrients & Directions


Shortbread:
1 1/3 c All-Purpose Flour
8 tb Butter — cut into small
Pieces
1/4 c Sugar
1 tb Sugar
1 Egg Yolk
pn Salt
1/2 Lemon — peel grated
Filling:
1 c Milk
1 c Granulated Sugar
pn Salt
1 Lemon — peel grated
4 Egg Yolks
2 pk Unflavored Gelatin
3 tb Water
2 c Whipping Cream
1 lb Cream Cheese
Powdered Sugar

To make shortbread: Sift flour onto a clean working surface or into a
large bowl. Dot with butter. Make a well in the center and add sugar, egg
yolk, salt and lemon peel. Working from the center outwards, quickly knead
all ingredients to a smooth dough. Press into a ball and wrap in foil or
plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2
baking sheets. Line sides of a 10-inch springform cake pan with a strip of
waxed paper. On a floured surface, roll out dough to make two 10-inch
rounds. Place on greased baking sheets. pierce 1 round all over with a
fork to prevent it from rising unevenly during cooking. Bake 8 to 10
minutes or until golden brown. While still warm, cut round which was
pierced with a fork into 12 equal portions. Cool on a rack with other
round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into
a double boiler. Heat gently, stirring constantly until smooth and slightly
thickened. Remove lemon custard from heat and transfer to a medium bowl.
In a small saucepan, dissolve gelatin in water over low heat. Stir into
lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese. Put mixture into
a blender and process until smooth. Return to bowl and carefully fold in
whipped cream. Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread
on top to form a round. Refrigerate until set. When completely set, remove
cheesecake from pan and carefully peel away waxed paper. Sift powdered
sugar over cake.


Yields
1 Servings

Potteries Oatcakes

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Ingrients & Directions


2 oz Plain white flour; sifted
2 oz Oatmeal
1 ts Baking powder
1/4 ts Salt
2 Eggs; lightly beaten
8 oz (fl) milk
1 tb Butter; melted

From: Jane Sales Jane.Sales@isltd.insignia.com

Date: Fri, 14 Jan 94 09:29:09 GMT
This recipe is from a local women’s group’s Potteries Cookbook. Homemade
oatcakes never seemed as good as the shop-bought thing, strangely, but this
is the best recipe I’ve found.

Mix the flour, oatmeal, baking powder and salt in a large mixing bowl. Make
a well in the centre and pour in the beaten eggs and milk. Mix with a
wooden spoon, gardually incorporating more of the flour until the mixture
forms a smooth batter. Set aside for 30 minutes.

Use hot frying pan or griddle, and grease it with melted butter. Place 3 or
4 tablespoons of mixture on it, well-spaced, and cook for 1 minute.

The traditional way to serves them seems to be with butter and jam, but our
family always perferred them as a savoury dish, with melted cheese and
eggs.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
4 Servings

Courgette Griddle Cakes

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Ingrients & Directions


375 g Courgettes; trimmed and
-grated
; (13oz)
1 Chili; finely chopped
2 Spring onions; finely
-chopped
1 Clove garlic; finely chopped
1/2 ts Curry powder
1/2 ts Soft thyme leaves
1/2 ts Ground black pepper
1 Egg; lightly beaten
60 ml Milk; (2 1/2fl oz)
140 g Plain flour; (5oz)
1 1/2 ts Baking powder
Salt

Place the courgette in a colander and sprinkle with salt and toss to
combine. Leave for 20 minutes. Squeeze the courgettes between your
hands to extract the water. Combine the cougettes with the chilli,
spring onions, garlic, curry powder and thyme leaves. Fold in the
eggs and the milk.

Sift the flour and the baking powder into the mix and stir to combine.
Lightly grease a non-stick frying pan and fry a tablespoon of the
batter for 3 minutes on one side and then 1 minute on the other. Keep
warm while using up the remaining batter.


Yields
1 servings

Italian Cream Cake [2-i]

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Ingrients & Directions


1 c Buttermilk 2 c Flour sifted
2 c Sugar 1 ts Vanilla
5 Eggs separated 1 c Pecans chopped
8 oz Butter 1 cn Coconut(sm can)
1/2 c Shortening

-ICING-
1 pk (8oz) softened cream cheese 1 pk Confectioners sugar sifted
1 pk (4oz) butter room temp 1 ts Vanilla

Combine soda and buttermilk; set aside. Beat egg whites until stiff.
Cream sugar, butter and shortening. Add 1 egg yolk at a time,
beating well after each. Add buttermilk alternating with flour to
cream mixture. Stir in vanilla, fold in egg whites gently. Stir in
pecans and coconut. Bake in three 9 inch round or two 9×5 by 2.5 inch
pans, floured and greased at 325 deg. for 25 to 30 minutes. Hints;
to prevent watering, wait to beat egg whites until right before using
them. Icing; Cream cheese and butter well. Add vanilla, beat in sugar
a little at a time until spreading consistency.


Yields
8 servings