Whiskey Pound Cake

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Ingrients & Directions


1 lb Butter
3 c Sugar, white
8 Egg yolks
2 ts Vanilla
2 ts Almond extract
6 tb Whiskey
3 c Flour
8 Egg white; stiffly beaten
1 1/2 c Pecans; chopped

Cream butter and sugar until fluffy. Add egg yolks one at a time,
beating well after each addition. Combine vanilla, almond extract and
whiskey. Add alternately with flour to creamed mixture. Beat egg
whites until stiff and fold into batter.

Put one half of the pecans on the bottom of a 10 inch tube pan that
has been greased and lined with wax paper. Add all of the batter, and
put the remaining nuts on the top of the batter. Bake at 350F for
1-1/2 hours. This will keep for several days.

Origin: A Taste Of Oregon
Shared by: Sharon Stevens, Jan/94

Yields
12 Servings

Cream ‘o Rice Cakes

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Ingrients & Directions


1/2 c Flour
1/2 c Uncooked Cream Of
-Rice
2 tb Sugar
1 ts Baking powder
3/4 ts Baking soda
2 tb Lemon juice, plus
-enough milk to make
3/4 c Total (milk & juice)
1 Egg
2 tb Oil

In a bowl stir together dry ingredients & make a well in the center. In
another bowl, mix together liquids. Stir liquid into the dry ingredients
and let stand 10 minutes. Heat lightly greased griddle over medium heat.
Stir mixture and pour 1/4 to 1/3 c on griddle. Cook carefully turning once
to brown both sides. [Note: watch ’em close, they cook fast] ~–

From

Yields
12 Servings

Home Recipes: Perfect Plum Cake

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Ingrients & Directions


–CAKE–
1/4 c Butter, softened
1/2 c Granulated sugar
2 Eggs
2 tb Orange juice
1 ts Vanilla
1 c All-purpose flour
1 tb Grated orange rind
3/4 ts Baking powder
1/2 ts Nutmeg
1 lb Plums, pitted, quartered

FILLING
1 1/4 c Sour cream
1 Egg
2 tb Orange juice
1 ts Cornstarch

STREUSEL TOPPING
1 c All-purpose flour
1/2 c Packed brown sugar
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c Butter

Line side of greased 10-inch springform pan with parchment paper just to
rim. Set aside

Streusel Topping: In bowl, stir together flour, sugar, nutmeg and cinnamon.
Using pastry blender or 2 knives, cut in butter until crumbly. Set aside.

Cake: In large bowl, beat butter until fluffy; gradually beat in sugar
until light and fluffy. Beat in eggs, orange juice and vanilla.

In separate bowl, stir together flour, orange rind, baking powder and
nutmeg; gradually beat into egg mixture until smooth and thick. Scrape into
prepared pan. Nestle plums into batter, skin side up.

Filling: In mixing bowl, beat together sour cream, egg, orange juice and
cornstarch; pour over plums. Sprinkle with Streusel Topping.

Bake in 350F 180C oven for 60-70 minutes or until topping is golden brown
and tester inserted into centre comes out clean. Let cool.

Yields
8 Servings

Onion Upside Down Cake

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Ingrients & Directions


6 md Vadaila onions 1 ts Salt
3 tb Butter 1 ts Sugar
2 c Flour, sifted then measured 1 Egg, beaten
4 ts Baking powder 1 1/4 c Milk

Slice onions and saute in butter until yellow and soft. Let cool a
little. Keep in slices if possible. Make a batter by adding egg and
milk to dry ingredients. Batter should be a little thinner than
biscuit dough. Spread onions in a greased baking dish. Pour dough on
top. Bake for 25 to 30 minutes at 350 degrees. I also sprinkle about
1/2 cup of grated colby cheese on top before putting in the oven.
Randy Rigg

Yields
3 servings

Potato Pancakes – Food Processor

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Ingrients & Directions


3 Eggs 1 ts Lemon juice
1 md Onion, quartered 1 ts Salt
3 md Potatoes, peeled and cut to 1/2 ts Pepper
– fit food chute Vegetable oil (for frying)
2 tb All-purpose Flour

Note: KNIFE BLADE, BOWL, and DISC refer to food processor components.

Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave
KNIFE BLADE in BOWL.

Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up.
Shred potatoes and continue processing until finely chopped.

Remove DISC from BOWL; add flour, lemon juice, salt, and pepper.
Process 5 seconds.

In 10-inch skillet heat small amount of vegetable oil over medium high
heat.

Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each
pancake. Brown on both sides until done, about 2 to 3 minutes per
side. Serve topped with sour cream.


Yields
12 pancakes

Cola Cake

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Ingrients & Directions


-FOR THE CAKE-
2 c Sugar
2 c Flour
1 1/2 c Small marshmallows
1/2 c Butter
1/2 c Vegetable oil
3 tb Cocoa
1 c Coca cola
1/2 c Buttermilk
1 ts Baking soda
2 Eggs
1 ts Vanilla extract

FOR THE ICING
1/2 c Butter
6 tb Coca cola
16 oz Powdered sugar
1 ts Vanilla extract
1 c Chopped pecans

Prepare cake: In a bowl, sift sugar and flour. Add marshmallows. In a
sauce pan, ix butter, oil, cocoa and cola. Bring to a boil. Pour over
sugar mixture. Blend well. Add buttermilk, vanilla, eggs and baking
soda. Mix well. Pour into a well greased 9 x 13 x 2 baking pan. Bake
in pre-heated oven, at 350 deg f for 45 minutes. Remove from oven and
frost immediately. To make frosting: Combine butter, cocoa and coca
cola in a sauce pan. Bring to boil. Pour over powdered sugar,
blending well. Add vanilla and pecans. Spread over cake. When cake is
cool, cut into squares. Per serving: 672 calories, 5 g protein, 95 mg
carbo, 33 g fat, 221 mg sodium. Percent calories from fat = 44 %

Yields
12 Servings

Lickety-split Cocoa Cake

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Ingrients & Directions


1 1/2 c Unsifted all-purpose flour
1 c Sugar
1/4 c Hershey’s cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Plus
2 tb Vegetable oil
1 tb Vinegar
1 ts Vanilla

Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water,
oil, vinegar and vanilla; stir with spoon or wire whisk just until batter
is smooth and ingredients are well blended.

Pour into greased and floured 9-inch layer pan or 8-inch square pan. Bake
at 350 for 35-40 minutes or until tester comes out clean. Cool in pan;
frost as desired (I made a buttercream frosting recipe off a confectioner’s
sugar box which tasted really good with the cake.)

Happy eating!!


Yields
1 servings

Whipped Cream Pound Cake

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Ingrients & Directions


Butter and flour to prepare
-the pan
1 c Butter; (2 sticks) softened
3 c Sugar
7 Eggs; at room temperature
3 c Cake flour; sifted twice,
-divided
1 c Whipping cream; ( 1/2 pint)
2 ts Vanilla extract

1. Butter and flour a 10-inch tube pan; set aside.

2. In a large bowl, beat butter and sugar with an electric mixer at high
speed until soft and smooth, about 2 minutes.

3. Reduce speed to medium. Add eggs, one at a time, mixing well after each
addition. Stop mixer and scrape down the sides of the bowl with a rubber
spatula before adding each egg.

4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream,
remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter
into prepared pan.

5. Bake in a preheated 350-degree oven until a sharp knife inserted into
the cake comes out clean, about 1 hour.

6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from
pan and let cool on rack for 2 hours.

7. Serve, or wrap tightly and store in the refrigerator up to five days.

Yields
1 Servings

Miniature Potato Pancakes

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Ingrients & Directions


2 c Diced Raw Potato
2 ea Eggs, Beaten
1 1/2 ts Salt
1 x Black Pepper To Taste
1 tb Grated Yellow Onion
1/4 c Vegetable Oil

Rather at the opposite end of the spectrum from crisp raw vegetables
lies another kind of dipper. One that at least began life in the
vegetable kingdom ~-miniature potato pancakes. They’re delicious and
practical since they can be made weeks in advance and reheated.
Place the potato in a strainer and run under cold water to remove the
starch. Shake well. Place in a food processor or blender and chop
fine. Add the eggs salt, pepper, and onion, blending well. In a
10-inch skillet, heat vegetable oil until it crackles. Drop the
batter by Tablespoonful into the hot oil and fry until golden brown
(about 5 minutes per side). Drain on paper towels.
Once cooled, the pancakes may be frozen. Place in a freezer-safe
container making sure that they don’t overlap and put a double
thickness of wax paper between each layer. Reheat on a cookie sheet
at 350 degrees F. until hot and crisp.
Makes about 50 pancakes or enough for about 2 cups of dip.

Yields
4 Servings