Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings

Jennifer’s Carrot Cake

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Ingrients & Directions


3 c Unbleached white flour
2 c Sugar
1 c Shredded coconut
2 1/2 ts Baking soda
2 1/2 ts Cinnamon
1/4 ts Nutmeg
1 ts Salt
2 c Shredded carrots
1 1/4 c Oil
2 ts Vanilla
1 ts Grated orange zest
1 cn (11-oz) mandarin oranges
-(undrained)
3 Eggs

From: morrissey@stsci.edu (Mostly Harmless)

Date: Tue, 14 Sep 1993 16:50:10 GMT

Here are some carrot recipes i have gathered from the net lately. Enjoy!

This recipe is from Jennifer Pfeiffer, of Portland, Oregon, and won a prize
in a cooking contest. This recipe recommends, if possible, baking and
frosting the cake 2 days in advance of serving, and then allowing it to
season in the refrigerator.

Mix all ingredients for 2 minutes at highest speed on electic mixer. Pour
into 9×13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan
for 10-20 minutes before removing.

REC.FOOD.RECIPES ARCHIVES

/CAKES

ALLOW TO SEASON 2 DAYS IN FRIDGE

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

Yields
16 Servings

Jellyroll Layer Cake

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Ingrients & Directions


6 Eggs
1 2/3 c Sugar
2 c Self-rising flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
2/3 c Water
2 ts Vanilla extract
2 tb Powdered sugar (up To 4)
English toffee frosting
Chocolate curls (optional)

Grease bottom and sides of two 15- x 10- x 1-inch jellyroll pans with
vegetable oil; line with wax paper, and grease and flour wax paper. Set
aside.Beat eggs at high speed of an electric mixer until foamy. Gradually
add 1-2/3 cups sugar, beating until mixture is thick and lemon colored
(about 5 to 6 minutes).

Sift flour and spices together. Gradually fold flour mixture, water, and
vanilla into egg mixture. Spread batter evenly into prepared pans. Bake at
375 degrees for 8 to 10 minutes. Sift powdered sugar in a 15- x 10-inch
rectangle on each of 2 towels. When cakes are done, immediately loosen from
sides of pan, and turn each out on a sugared towel. Peel off wax paper.
Trim 1/8 inch from edges of cake, using a long serrated knife. Starting at
narrow end, roll up cake and towel together; chill.Carefully unroll chilled
cakes. Cut each cake lengthwise into 3 equal strips. Spread each cake strip
with about 1/3 cup English Toffee Frosting; set aside remaining frosting.
Gently roll up one cake strip jellyroll fashion starting at narrow end. Set
roll upright in center of serving plate. Starting where roll ends, wind
second cake strip around first roll. Repeat until all 6 strips are
used.Spread top and sides of cake with remaining frosting. Arrange
chocolate curls in a pattern on top, if desired. Chill cake several hours
before serving. Yield: one 8-inch cake.NOTE: On the outside, Jellyroll
Layer Cake looks like any other cake, but slicing reveals vertical, not
horizontal layers. The layers are baked in a jellyroll pan, sliced, then
rolled in the traditional manner, adding a new strip where the rolled strip
ends.

Yields
1 Servings

Jar Cakes

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Ingrients & Directions

Ever baked cakes in canning jars? It’s neat! ANY quick bread-type cake
can be baked in canning jars.

I usually bake one jar first — you have to know how high the batter
rises. I usually fill ONE jar 1/2 full then bake it to see how high it
rises, then go from there. You don’t want the cake to come out of the top
of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write
it down on your recipe (how far you filled the jars)! Once you’ve
established how high the cake rises, you can go from there. The first time
around is a bit tricky because you won’t know how many jars you’ll need.
MOST of the recipes I’ve tried I end up using around 8. Sterilize as many
jars as you think you’ll need and go from there. Make sure your LIDS are
new, the rings don’t have to be As the jars do seal, the cakes are as moist
as the day you put them into the jars–sometimes MORESO.

The baking times will vary — the moistness of each cake recipe will
determine the time. MOST of the recipes I’ve tried bake in 35-40 minutes.
Start checking the cakes at 25- 30 minutes and go from there.

YES, the cakes DO slide easily out of the jars IF you use the jars I’ve
listed. They’re Ball 12-oz Quilted Crystal Canning Jars (#14400-81400).
They can be found at most grocery stores (at least here in California) next
to the pectin and other canning supplies. Also, I’ve seen the 12 oz
straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work
fine too but they’re not as pretty and you have to make your own
labels–the jars I use come with decorative labels. One IMPORTANT tip–get
your jars NOW! Once summer’s over with they’re very hard to find. Also,
when you can, ask for the jars back, they’re NOT cheap. Most folks don’t
mind returning them though, they usually want refills! G

There will be a little condensation on the lids and some in the jars so
when you seal them it’s trapped inside. Don’t worry about getting the water
off of the lids before placing them onto the jars, the added moisture
doesn’t hurt the cakes in the slightest. Quick bread-type cakes work best,
I’ve found that lighter cakes tend to fall when the jars seal.

I’m trying to address every question that’s been asked of me before, I
HOPE I’ve done that. If I’ve missed anything or if anyone has any
questions, don’t hesitate to ask. These make WONDERFUL Christmas gifts and
you cn start NOW! Single friends really appreciate these because each jar
makes enough for one or two people. I’ll post the recipes I’ve made in my
next notes. Try them, they’re FUN and delicious to boot! Be right back with
a few more tips…

Several folks have asked me how long the cakes can be safely stored…I’m
not sure. The longest I’ve been able to keep them (without getting eaten)
is 6 months. The jars DO seal, just like any canned good. You don’t have to
refrigerate the jars, just keep them in a COOL, dark, dry place. I’ve only
had 6 jars go bad on me and that was my fault…put them in a cupboard that
got too hot and the seals broke. I now check the jars at least once a week
by pushing down on the lid (in the middle); if the lid moves up and down,
that means the seal has broken. If you’ve checked the jars frequently, more
than likely they’re safe to eat; otherwise, toss the cake. I’ve been making
cakes in canning jars for over 3 years and haven’t poisoned anyone so far.
:) If you give the jars away, be sure to tell the person to check the jar
periodically (if they plan on storing it for any length of time).

Not only are the cakes tasty, they’re very pretty to decorate. A hot glue
gun is INVALUABLE! You cn glue on dried flowers, ribbons, dough-art …you
name it, it can be glued onto the lid, ring and side of the jar. I usually
cut out a piece of cloth (about 3 inches larger in circumference than the
lid), using pinking shears (so the cloth doesn’t unravel), place a wad of
cotton or batting in the center of the lid (take the ring off — the jar
lid should be sealed by now), then place the piece of cloth on top and
replace the ring. Decorate to your heart’s desire!

There are probably a few more tips I’ve forgotten…if anyone has any
questions, don’t hesitate to ask. Don’t limit yourself to the recipes I’ve
given you…ANY quick-bread type cake cn be baked in canning jars. Lighter
cakes tend to fall once the jar seals.

Be right back with the first recipe…

Linda/BDT Burbank, CA (USA)


Yields
1 Servings

Japanese Fruitcake

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Ingrients & Directions


–CAKE–
1 c Butter
2 c Sugar
4 Eggs
3 c Flour; all-purpose, sifted
2 ts Baking powder
1 c Milk
1 ts Vanilla extract
1 ts Ground cloves
1 ts Ground cinnamon
1/2 c Raisins
1/2 c Pecans; chopped
Pecan halves for garnish

FILLING/FROSTING
2 1/2 c Sugar
3 tb Flour; all-purpose
1/2 ts Salt
1 c Water; boiling
1 1/2 tb Lemon zest; grated
1/4 c Lemon juice; fresh
4 1/2 c Coconut; grated

For cake: Grease and flour four 9- inch round cake pans.

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

Combine flour and baking powder; add to creamed mixture alternately with
milk, beginning and ending with fbur mixture. Mix after each addition. Stir
in vanilla.

Divide batter in half; stir spices, raisins and pecans into one half. Pour
plain batter into 2 of the cake pans and spiced baUer into the other 2
pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done .

Cool in pan for 20 minutes; remove from paos and cool completely on wire
racks.

Prick layers at 2-inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with pecan
halves, if desired.

For filling/frosting: Combine sugar and flour in medium saucepan; stir in
remaining ingredients. Bring to a boil over medium heat, stirring
constantly.

Cook for 5 minutes or until thickened, stirring constantly; cool mixture
completely before filling and spreading on cake.

Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams
carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38
percent of calories from fat .

** Fort Worth Star Telegram — Food section — 29 November 1995 **

From

Yields
12 Servings

Janeice’s Cheesecake Bars

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Ingrients & Directions


-JOYCE BURTON PDPP83A

-CRUST-
1 c Butter; softened
1 c Sugar
1 ts Vanilla
2 c Flour; sifted (I never sift)

CREAM CHEESE TOPPING
2 pk 8 oz. cream cheese; softened
2 Eggs
1 ts Vanilla
1/2 c Powdered sugar
1 c Sour cream

Crust: Cream butter and sugar until light and fluffy. Stir in vanilla.
Gradually beat in flour and mix well. Pat dough evenly over bottom of
ungreased jelly roll pan. Bake at 350 for 20 minutes until LIGHTLY browned.
Cool.
Cream Cheese Topping: Beat cream cheese until smooth. Add eggs and vanilla
and beat until smooth. Stir in sugar. FOLD in sour cream. Spread over
cooled crust. Bake at 350 for 30-35 minutes. Cool before cutting. (I think
it’s easier to cut them when still warm.)

From one of my best friends of 25 years, Janeice Polk. Joyce Burton .. .

From

Yields
20 Servings

Jamocha Rum ‘n Butter Cake

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Ingrients & Directions


1 pk Devils food cake mix — with
Pudding
1 tb Instant coffee
1/2 c Water
1/2 c Sugar
2 tb Butter
1/2 c Rum
FROSTING—–
1 pk Chocolate fudge — frosting
Mix
1 tb Instant coffee powder
2 c Whipping cream
lg Hershey bar

Add coffee powder to cake mix, and bake according to directions on package
in 13×9″ pan. While cake bakes, combine water, sugar, butter and rum in a
small pan. Heat until sugar is dissolved and buttermelted. Spoon over hot
cake until all liquid is absorbed. Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
Chill 15″ in refrigerator. Beat until thickened. Top cake with mixture and
garnish with shaved Hershey bar.


Yields
10 Servings

James Garner’s Favorite Lemon Cake

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Ingrients & Directions


Nonstick cooking spray
All-purpose flour
1 pk White cake mix
1/3 c Vegetable oil
1 1/4 c Water
3 Egg Whites
1 ts Vanilla extract
1 pk (3oz) sugar-free lemon
-gelatin

-GLAZE-
1 Egg white
3 c Confectioners’ sugar
1 Lemon ; Juice of

Directions: Preheat oven to 350. Grease a bundt pan with the cooking spray
and then coat it with flour. In a mixing bowl, mix well by hand the
remaining ingredients. Pour the batter into the prepared pan and bake for
40 to 50 minutes. Cool on a rack for 10 minutes. Remove from the pan and
let cool for 1 hour before glazing. For glaze, combine ingredients and
drizzle over cake. Makes 10 servings.

G. G. Garner/The Cop Cookbook


Yields
1 Servings

Jamaican Wedding Cake (also Known As Black Cake)

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Ingrients & Directions


1 lb Raisins
1/2 lb Currants
1/4 lb Prunes
1 c Dark rum
1 1/2 lb Packed brown sugar (3 1/4
-cups)
1/2 lb Butter
6 Beaten eggs
1/2 lb Flour
1/2 ts Baking powder
1 ts Mixed spice (nutmeg,
-cinnamon, cloves and
-allspice)
1/4 lb Mixed fruit peel
1/4 lb Chopped nuts

Wash and dry fruit, then put through food processor to chop. Soak in 3/4 c
rum in covered container for at least three weeks, stirring every few days.
When ready, make cake:

Heat 1 pound brown sugar in heavy bottomed frying pan until melted; simmer
until dark dark dark brown. Let cool (If you live in a city, you can
probably find “burnt sugar” in specialty markets like West Indies, and some
Latin markets. The commercial sugar makes a blacker cake.

Cream butter and remaining brown sugar. Add eggs a little at a time. Add
soaked fruits with their liquid, and enough caramelized sugar to make it as
dark as desired. Add dry ingredients and nuts.Pour batter into 9 or 10″
springform pan, greased and bottom lined with waxed paper. Bake at 300
degrees for about 2 to 2 1/2 hours. Sprinkle some of the remaining 1/4 cup
rum over cake immediately after removing it from the oven. Repeat a few
times. Allow cake to remain in pan for 2-3 days.

ICING THE CAKE

Remove cake from pan and place on cake plate. Roll out almond paste to a
circle big enough to drape over the cake, covering top and sides. Smooth
tightly over the cake and trim bottom edges. Allow to dry for a day before
adding royal icing.Make Royal Icing (this is an icing that becomes quite
hard): Beat 2 egg whites to a froth. Add 1 pound confectioner’s sugar, a
little at a time on low speed. Add juice of one lemon and continue beating
until stiff peaks form.

Using a knife dipped in hot water, spread icing over the almond paste. DO
NOT LEAVE UNUSED ICING UNATTENDED…IF YOU HAVE TO STOP, MAKE SURE IT IS
COVERED WITH DAMP PAPER TOWELS, OR COVERED AND REFRIGERATED. This icing
hardens and dries up quickly. A second layer of icing may be applied when
the first has dried. Decorate as desired.


Yields
1 Servings