Fudge Cake With Sea Foam Frosting

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Ingrients & Directions


1/4 c Shortening
2 c Sugar
2 Eggs; separated
1 1/2 c Milk
4 oz Unsweetened chocolate
– melted
2 c Sifted cake flour
2 ts Baking powder
1 ts Salt
1 ts Vanilla
1 c Chopped nuts

-SEA FOAM FROSTING-
3/4 c Sugar
3/4 c Brown sugar, packed
1/3 c Hot water
1/2 ts Cream of tartar
3 Egg whites
1 oz Semisweet chocolate (opt.)
1/4 ts Butter (optional)

Cream shortening, 1 1/2 cups sugar and egg yolks until light. Add a few
drops of milk if needed to cream sugar. Add chocolate and blend thoroughly.
Sift flour with baking powder and salt. Add dry ingredients alternately
with milk to chocolate mixture, blending well after each addition. Stir in
vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add
remaining 1/2 cup sugar, beating until whites are stiff. Fold into batter.
Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to
40 minutes, or until cake springs back when lightly touched with finger in
center of cake. Cool slightly then remove layers from pans and cool
completely on wire rack.

To make frosting, combine 3/4 cup sugar and brown sugar in heavy saucepan.
Add hot water and cream of tartar and stir to blend. Cover pan and slowly
bring to simmer. Uncover pan and cook until syrup spins long thin thread.
Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling,
pour over beaten whites in thin stream, beating constantly until fluffy.
Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate
with 1/4 teaspoon butter and drizzle over frosting. Carefully swirl it over
frosting with a thin spatula to give marbled effect.

From

Yields
12 Servings

Red, White And Blue Cookies

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Ingrients & Directions


1/2 c Butter
1 ts Vanilla
1 1/2 c Flour
1/4 ts Salt
1 c Sugar
1 Egg
1/2 ts Baking powder
Red and blue food coloring

Cream together butter and sugar. Add in the egg and vanilla. beat well. Mix
in flour, baking powder and salt; divide dough into 3 equal balls. Put one
ball into a bowl and add 10 drops of red coloring. Mix. Do the same with
the blue. Stick them all together. Roll the balls of dough together until
it looks like a red, white and blue sausage about 8 inches long. Wrap dough
in waxed paper. Refrigerate overnight. Set oven at 400 degrees. Grease
cookie sheets and slice dough into 1/4 inch thickness. Place on cookie
sheets. Bake for 8 minutes. Makes about 2 dozen.

Yields
1 Servings

Peanut Butter Cookies

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Ingrients & Directions


1 c Butter or margarine
1 c Light brown sugar
1 c White sugar
2 Eggs, beaten
1 c Peanut butter
1 ts Vanilla
2 ts Baking soda
3 c All-purpose flour

I got this recipe from Mini page..

Mix butter and both sugars in a large bowl until smooth and creamy Stir in
eggs and peanut butter. Mix well. Stir in remaining ingredients. Mix well.
Place by teaspoonful several inches apart on a greased cookie sheet.
Flatten with your palm.. Bake in preheated 350 degree oven for 12 minutes.
Makes 3 dozen.

It is really delicious.. My children loves it very much.. It is very easy
to make and quickly too..

Yields
1 Servings

Harriet’s Thumbprint Cookies

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Ingrients & Directions


1 c Margarine
1/2 c Sugar
2 1/2 c Flour
1 tb Vanilla
1 1/2 c Finely ground nuts; (walnuts
-or almonds)
Jam
Pecan halves
Confectioners sugar

These thumbprints have jam in the center, but presumably you can put in
anything: From a cousin originally from Charleston, SC – enjoy. (Yes, it’s
eggless)

1. Cream margarine and sugar

2. Add flour, vanilla, ground nuts (Can do in processor or mixer – will be
stiff dough)

3. Form balls; place on greased cookie sheets

4. Make hole in center w/finger.

5. Fill w/dab of jam, top w/pecan half

6. Bake in preheated 300o oven for 1/2 hr.

7. Roll in confectioners sugar WHILE STILL WARM.

Makes 3- 3/12 dozen.

Yields
1 Servings

Whole Wheat Orange Cookies

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Ingrients & Directions


1 c Sugar 1/2 c Butter or margarine
1 ts Baking powder 2 tb Milk
1/2 ts Salt 1 tb Orange peel (grated)
1/2 ts Soda 1 Egg
1/2 ts Nutmeg 2 c Whole wheat flour

Mix all ingredients except the flour. Add flour and shape by hand
into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp
sugar and 1/2 tsp Cinn). Bake on ungreased cookie sheet for 8 to 10
minutes at 375 degrees. If a flatter cookie is desired, flatten a bit
with a glass before baking.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)

Yields
60 servings

Michele’s Triple C Cookies

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Ingrients & Directions


1 c Butter, softened
1 c Sugar
1 c Dark brown sugar
2 Eggs
1 1/2 ts Vanilla
2 c Unbleached flour
2 tb Unbleached flour
3/4 ts Baking soda
1 ts Salt
2 c Chocolate chips
1/2 c Pecans, chopped

Cream butter, sugar and brown sugar until well-blended. Add eggs, one
at a time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350
degrees for 12 minutes.

Yields
48 Servings

Lemon Cheesecake With Greek Yoghurt And Honey

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Ingrients & Directions


THE BASE
175 g Waitrose Digestive Biscuits;
-crushed (6oz)
75 g St. Ivel English Unsalted
-Butter; melted (2 3/4oz)
25 g Waitrose Demerara Sugar;
-(1oz)

-THE CHEESECAKE TOPPING-
1 200 g pack Waitrose Full Fat
-Soft Cheese
60 ml Waitrose Greek Honey;
-(4tbsp)
1 150 g pot Total Light
-Authentic Greek
; Strained Yoghurt
Juice and zest of 2 lemons
1 142 ml pot Waitrose Fresh
-Double Cream

Lightly grease the base of a 20cm (8″) round loose-bottomed cake tin. Make
the cheesecake base by combining the biscuit crumbs, butter and demerara
sugar. Press the mixture evenly over the base of the tin with the back of a
spoon. Leave in the refrigerator to chill while preparing the cheesecake
topping.

Place the soft cheese, honey and yoghurt in a bowl and beat well, using an
electric hand whisk or balloon whisk, until the mixture is thoroughly
combined. Stir in the lemon juice and zest.

Add the cream and continue whisking carefully at a low speed until the
mixture becomes the consistency of lightly whipped cream. Pour the mixture
over the biscuit base and leave in the refrigerator for at least 4 hours,
or overnight, until the cheesecake has set.

Transfer to a serving plate and decorate simply with shavings of lemon zest
or seasonal fruit.


Yields
6 servings

Quick Peanut Streusel Cake

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Ingrients & Directions


Topping:
3 ts Peanuts; finely chopped
1 ts Brown sugar
1 ts Wheat germ
1/2 ts Cinnamon
Cake:
1 Pkg pillsbury microwave yell
-w cake mix with pan
1/2 c Water
1/3 c Oil
1/4 c Dairy sour cream
1 Egg
1 Egg yolk
Filling:
1/3 c Peanuts; finely chopped
1/3 c Peanut butter chips

Using solid shortening, grease 7″ round pan, provide with mix. In small
bowl, combine all topping ingredients; blend well. Sprinkle evenly in
bottom of prepared pan; set aside. In medium bowl, combine all cake
ingredients. Beat with spoon, about 75 strokes or until well blended. Pour
half of batter, about 1 cup into a prepared pan. Sprinkle 1/3 cup peanuts
and peanut butter chips evenly over batter. Pour remaining batter over
filling. Microwave on high 4 1/2 minutes. Cake is done when top no longer
has wet spots and it pulls away from sides of pan. If cake is not done, add
additional time in 30 second intervals. Immediately, invert onto serving
plate. Serve warm or cool.

From

Yields
8 Servings

Cranberry Nut Cake

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Ingrients & Directions


1 c Shortening
1 1/2 c Sugar
4 Eggs
3 c Flour, sifted
2 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Milk
2 c Cranberries, finely chopped
1 c Nut meats, optional, chopped

Cream shortening and sugar well. Add eggs one at a time, beating well after
each addition. Sift together the flour, baking powder and salt and add to
the creamed mixture alternately with the milk, blending after each
addition. Fold in the cranberries and nuts. Bake in loaf pan at 350 drgrees
for 1 hour or until done. When cool frost with cranberry frosting if
desired or sprinkle with confectioners sugar.

Yields
1 Servings

Medivnyk – Spiced Honey Cake

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Ingrients & Directions


3/4 c Honey 2 c Flour
1/2 ts Cinnamon; powdered 1/4 ts Salt
1/4 ts Cloves; powdered 1 ts Baking powder
1/4 ts Nutmeg; powdered 10 tb Raisins
1 ts Baking soda 6 tb Currants; dried
4 tb Unsalted butter; softened 1/2 c Walnuts; finely chopped
1/2 c Dark brown sugar 3 Egg whites
3 Egg yolks 3 tb Butter; softened

Recipe by: Recipes: Russian Cooking – Foods of the World – Time-Life

In a 1- to 1 1/2-qt saucepan bring the honey to a boil over moderate
heat, stirring almost constantly with a wooden spoon. Stir in the
cinnamon, cloves, nutmeg and baking soda and set aside to cool to
room temperature. In a large bowl, cream the 4 Tbs of butter and the
sugar together by mashing and beating them against the sides of the
bowl with a large spoon until they are light and fluffy. Then beat in
the egg yolks, one at a time, and stir in the cooled, spiced honey.
Combine 1 3/4 cups of flour with the salt and baking powder and beat
them into the sugar-and-egg mixture, 1/4 cup at a time. Combine the
raisins, currants and walnuts in a separate mixing bowl and toss them
with the reamining 1/4 cup of flour until each piece is coated. Fold
into batter. Preheat the oven to 300?F. Beat the egg whites in a
large bowl with a whisk or a rotary or electric beater, until they
form stiff peaks on the beater when lifted out of bowl. With a rubber
spatula, gently fold the egg whites into the batter, using an
over-and-under folding motion. With 2 Tbs of the softened butter,coat
the bottom and sides of a 9 x 5 x 3 inch loaf pan. Coat both sides of
a sheet of brown paper with the remaining Tbs of butter and lin the
bottom and sides of the pan with it. Pour the batter in the pan and
bake in the center of the oven for 1 1/2 hours, or until a toothpick
or cake tester inserted into the center comes out clean. Insert a
knife between the paper lining and the pan, loosen the cake and
invert it, with the paper, onto a cake rack. Peel off the paper and
let the cake cool to room temperature, then cover loosely with wax
paper and set aside for 1 or 2 days at room temperature before
slicing.

NOTES : Medivnyk should be made 1 or 2 days before you plan to serve
it,
to allow the flavor to develop properly.

from my kitchen toyours….. Dan
Klepach

Yields
6 servings