Toll House Pie

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Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Custard Tarts (don Tot)

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Ingrients & Directions


**** NO E *****
-Karen Adler FNGP13B.
-Yield: 2 doz.

-TART PASTRY-
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c All purpose flour; sifted

FILLING
2 Extra large eggs; whole
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar

TO MAKE PASTRY: Cream butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly
with your hands to gather dough into a ball. Knead lightly so the mixture
adheres. You may chill it at this point while making the filling. TO
MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole
eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar,
the milk, half and half. Let mixture rest for 10-15 minutes Skim off
all the foam from mixture. ASSEMBLING: Separate dough into 24
balls. Press each into a 2 1/2 inch (measured across top) tart shell
to an even layer across the bottom and all the way up the side.
Fill tart shell with filling almost to the top. BAKING: Preheat oven at 300
degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool
for 10-15 minutes. Loosen slightly by inserting a toothpick along the
sides. The tart shell will unmold easily. DO AHEAD NOTES: Custards can be
made no more than 1/2 day ahead. COMMENTS: It is important that the
ingredients for the filling be at room temperature and beaten over a warm
bowl ofwater. Cold ingredients will cause filling to separate during
baking.

Yields
1 Servings

Joan’s Recipe For A Caramel Pineapple Cake Roll

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Ingrients & Directions


2 cn Crushed pineapple; drained
1/2 c Dark brown sugar
3/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
4 lg Eggs; separated
3/4 c Sugar
2 ts Vanilla
1 ts Grated lemon rind

-ICING-
1 c Heavy cream
3 tb Confectioner’s sugar

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over
bottom of pan and sprinkle with brown sugar. Sift flour with baking powder
and salt.

Beat egg whites until foamy and add 3/4 cup of white sugar gradually,
beating until stiff. Beat yolks into stiffened whites and add vanilla and
lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a
preheated oven at 375 degrees for 18-20 minutes. Turn upside down on a damp
towel and sprinkle lightly with confectioners’ sugar. Roll up in towel and
cool. Remove towel when cool, place cake on platter and ice.

ICING: Beat heavy cream with sugar until stiff.

Councilwoman at Large

busted by sooz


Yields
4 Servings

Jimmy’s Chocolate Cake

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Ingrients & Directions

is is my y nephew’s grandmother’s
: -(Edna Stave) recipe. It has
: -been in their mily for r years. As you see; it has
: -been updated by the use of
: -a microwave. e oven t temperature is correct. It
: -is a very dense cake.

Preheat oven to 275 degrees. Use a 10″ spring form pan. Grease pan,
sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt
1/2 lb. butter 8 squares unsweetened (bitter) chocolate 2 cups hot
tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4
beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy
pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add
the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty
hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275
for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this
method, bake at 350 for 35 minutes.

Frosting NOTE: ***Triple this recipe for the cake in the spring form pan.

1/2 cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon
strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and
whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat
until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a
double boiler. We are used to “nuking” it.

Grace Adams ************************************************** #2 Subject:
My webpage and rice pilaf recipe

Yields
1 Servings

Jill’s Fruitcake

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Ingrients & Directions


4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
– cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

From

Yields
6 Loaves

Jiffy Cake

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Ingrients & Directions


1 1/2 c Flour
1 ts Soda
1/4 ts Baking powder
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1/4 ts Cloves
2 tb Cocoa
1 c Sugar
2 Eggs
1 c Sour cream

Sift together the first 8 ingredients and just put in mixing bowl; add
sugar, unbeaten eggs and sour cream. (Sweet cream may be used by mixing 1
Tbsp. vinegar into it.) Beat all together at once. Pour into oiled pan (8 X
8 inch) and bake 25 min. in moderate (350 degree) oven. For variety add 1/2
c. raisins and nuts mixed.


Yields
1 Servings

Jicama Pancakes

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Ingrients & Directions


1 1/2 c Shredded jicama (see Note)
1 Lemon, Juice of
2 tb Grated onion
I large egg,, beaten
I tablespoon all-purpose
-flour
1/2 ts Salt
1 ts Minced habanero chile
1 Russet potato,, peeled
3 tb Vegetable oil,, or as needed

Toss the jicama in a colander with the lemon juice and let sit for 15
minutes. Using your hands, squeeze as much water as you possibly can out of
the jicama, a handful at a time. Spread on a doubled layer of paper towels
and blot with more paper towels. In a large bowl, toss the jicama with the
onion, egg, flour, salt, and tossing well to be sure the chile is evenly
distributed in the mixture. Grate the potato into the bowl on the largest
hole of the grater and toss again.

In a large cast-iron skillet, heat I tablespoon of the oil over medium-high
heat until very hot. Form the mixture into 2 1/2-inch patties and saute
them in batches, turning with a metal spatula when brown on one side, until
crisp and brown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towel-lined baking sheet in a warm oven while you
finish cooking the rest. Serve warm.

Yield: 6-8 servings

Note: remove the outer brown layer of skin from the jicama. Shred on the
largest hole of a grater.

Yields
1 Servings

Jewish Honey Cake

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Ingrients & Directions


3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.


Yields
1 Servings

Jewish Coffee Cake #1

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Ingrients & Directions


1/2 c Butter
1 c Firmly packed light brown
-sugar
3 lg Eggs
1 ts Vanilla extract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 pt Sour cream

STREUSEL TOPPING
3/4 c Dark brown sugar
3 ts Flour
3/4 c Chopped nuts
1/2 c Sugar

From: Linda Shapiro / Naples FL lss@coconet.com

Date: Wed, 3 Jul 1996 08:25:25 -0400
Recipe By : Internet/ Lauren Roberts 4-96

OVEN: 350, Grease an angel food pan.

Cream butter and sugar. Add vanilla. Beat in eggs well. Add dry
ingredients alternately with the sour cream.

Place 1/3 of streusel on bottom of pan and then half of batter, then 1/3 of
streusel, then rest of batter, sprinkling the remaining streusel on top.

Bake for 55 minutes.

FOR STREUSEL: Mix all ingredients together.

NOTES : Serving Size: 10

JEWISH-FOOD digest 226

From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
12 Servings

Jeweled Fruitcake

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Ingrients & Directions


8 oz Dried apricots
8 oz Pitted dates (1 1/2cups)
3/4 lb Whole brazil nuts (2 1/2
Cups)
1 c Drained red and green
Maraschino cherries
1/3 lb Red and green candied
Pineapple cut up (about 1
Cup)
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla

Heat oven to 300. Line loaf pan, 9x5x3 with aluminum foil – greased.
Leaving apricots, dates, nuts and cherries whole, mix all ingredients
thoroughly. Spread mixture evenly in pan.
Bake 1 hours 45 minutes or until wooden pick inserted in center comes out
clean. I necessary. cover with aluminum foil the last 30 minutes of baking
to prevent excessive browning.
Remove from pan; cool.
Wrap in plastic wrap or aluminum foil; store in a cool place.


Yields
1 Cake