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.

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Yields
8 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

Jennie Benedict’s Rum Cake

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Ingrients & Directions


1 c Butter or margarine;
-softened
2 c Sugar
3 1/2 c Sifted cake flour
1 tb Baking powder
1 pn Salt
1 c Milk
1 ts Vanilla
3 Egg whites

FILLING
2/3 c Butter or margarine;
-softened
2 1/2 c Sifted powdered sugar
1/4 c Light rum

FROSTING
2 c Sugar
2 Egg whites
1 c Water
1 1/2 ts Light rum

(from The Southern Heritage Cakes Cookbook, 1983)

Method: Cream butter; gradually add sugar, beating well. Combine flour,
baking powder, and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in vanilla. Beat egg whites
until stiff peaks form; fold into batter. Spoon batter into 2 waxed
paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove from pans and cool completely. Spread filling
between layers of cake and chill. Spread top and sides of cake with
frosting. Yield: one 2-layer cake.

Filling: Combine all ingredients, beating until smooth. Chill. Yield: about
1 1/2 cups

Frosting: Combine sugar and egg whites (at room temperature) in top of a
double boiler; add water, and beat on low speed of electric mixer for 30
seconds or just until blended. Place over boiling water; beat constantly on
high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting
is thick enough to spread. Yield: enough for one 2-layer cake


Yields
1 Servings

Jelly Bean Confetti Cake

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Ingrients & Directions


2 c All-purpose flour
3/4 c Miniature jelly beans, cut
In
Half (not licorice)
1 c Sugar
1 c Butter or margarine,
Softened
1 pk 8 oz. cream cheese,
Softened
1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners’ sugar

Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube
pan or angel cake pan. Lightly spoon flour into measuring cup. Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well
blended. Add eggs, one at a time, beating well after each addition. Add
remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter
evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or
until toothpick inserted in center of cake comes out clean. Cool upright in
pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with
confectioner s’ sugar.


Yields
1 Servings

Jalapeno Corn Cakes With Red Pepper Salsa

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Ingrients & Directions


1 1/2 c Chicken broth
3 tb Corn oil
1 c Yellow corn meal, preferably
-stone ground
2 ts Baking powder
2 tb Finely minced jalapeno
-pepper
2 tb Finely minced fresh cilantro
3 lg Eggs, beaten
4 dr Tabasco sauce, or more to
-taste
1 ts Salt, or more to taste
3/4 ts Freshly ground black pepper
1 c Corn kernels (cut from 1 to
-2 ears of corn or thawed
-frozen)
Red pepper salsa, recipe
-follows

Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce
the heat to medium and gradually add the cornmeal, whisking all the while.
Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb
the liquid and thicken like polenta. Remove the pan from the heat and let
cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro,
eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold
in the corn kernels with a rubber spatula.

If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.

Yield: 20 (2 1/2-inch) pancakes

NOTES : Cooking Live
Yields
1 Servings

Italian Orange Spice Cake

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Ingrients & Directions


–CAKE–
2 1/2 c Cake flour (you can use
-all-purpose flour; but cake
-flour gives a better
-texture)
1 c White sugar
1 c Brown sugar
3 Eggs
1 c Nuts
1 ts Cloves
1 ts Cinnamon
1 ts Nutmeg
1 ts Salt
1 ts Almond extract
1 ts Orange extract
1 ts Baking powder
1 ts Soda
1 c Oil
1 1/3 c Milk

-ORANGE ICING-
1/3 c Butter
4 c Confectioner’s sugar
1/4 c Orange juice
1 ts Vanilla

From: chlamy@acpub.duke.edu (Elizabeth Harris)

Date: Mon, 7 Mar 1994 18:20:53 GMT
I got this recipe from a coworker about 25 years ago. She was of
Italian-American background and referred to it as Italian Orange Spice
Cake.

Use 9x13S pan. Grease it and dust it with flour. Preheat oven to 350.

Blend oil and milk. Beat in eggs and beat until well blended. Mix the
sugars and add the egg mixture. Combine all dry ingredients before adding
to sugar mixture. Mix well. Last add nuts and liquid flavorings. Bake for
25-30 minutes at 350. Do not overbake as it will dry out.

ORANGE ICING: Mix together in order given. Spread on cake after it is
cool.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
16 Servings

It’s A Snap Cheesecake

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Ingrients & Directions


1 Gelatine — unflavored
(envel)
1/2 c Sugar
1 c Water — cold
1 ts Vanilla extract (optional)
16 oz Cheese, cream — softened
1 Graham cracker crust (9-in)

In small saucepan, sprinkle gelatine over 1/4 cup cold water, let stand 1
minute. Stir over low heat until gelatine is completely dissolved.

In lare bowl, with electric mixer, beat cream cheese, sugar and vanilla
until blended. Gradually beat in gelatine mixture and remaining 3/4 cup
water until smooth. Pour into crust; chill until firm. Garnish, if
desired, with fresh or canned fruit.


Yields
8 Servings

Israeli Wine And Nut Cake

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Ingrients & Directions


8 Eggs
1 1/2 c Granulated sugar
1/2 ts Salt
1/4 c Orange juice
1 tb Orange rind
1/4 c Red passover wine
1 1/4 c Matzoh cake meal
2 tb Potato starch
1/2 ts Cinnamon
1/3 c Almonds; very finely chopped

Separate eggs into large mixing bowls. Gradually beat 1 1/4 cups sugar and
salt into yolk mixture until very thick and light in color. Add orange
juice, rind, and wine; beat at high speed until thick and light, about 3
minutes.

Sift together meal, potato starch, and cinnamon; gradually fold into orange
mixture until smoothly blended. Beat egg whites at highest speed until
whites stand in peaks but are not dry. Beating continuously, make meringue
by beating remaining 1/4 cup sugar into whites, a tablespoon at a time.
Fold meringue lightly into mixture. Fold nuts into batter gently.

Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
Bake at 325 degrees for 60 to 65 minutes or until cake springs back when
touched lightly. Invert pan on funnel or suspend over cooling rack. Allow
to hang 45 minutes.

While slightly warm, remove by running sharp thin-bladed knife around side
of pan with one long steady stroke.

busted by sooz


Yields
4 Servings

Irish Cream And Coffee Pound Cake

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Ingrients & Directions


PATTI – VDRJ67A—–
1 1/2 c Butter or margarine —
Soften
3 c Sugar
6 lg Eggs
1 1/2 tb Instant coffee granules
1/4 c Water — boiling
1/2 c Irish cream liqueur
4 c Flour
1 ts Vanilla
1 ts Almond extract
IRISH CREAM GLAZE—–
1 ts Instant coffee granules
2 tb Water — boiling
1 1/2 tb Irish cream liqueur
2/3 c Powdered sugar
3 tb Sliced almonds — toasted

Beat butter at medium speed with an electric mixer, about 2 minutes.
Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at
a time, beating just until yellow disappears. Dissolve coffee granules in
boiling water; stir in liqueur. Add flour to butter mixture alternately
with coffee mixture, beginning and ending with flour. Mix at low speed just
until blended after each addition. Stir in extracts. Pour batter into a
greased and floured 10″ bundt pan. Bake at 300~ for 1 hour and 40 minutes
or until tested done. Cool in pan on wire rack for 10-15 minutes; remove
from pan and let cool 30 minutes on wire rack. Brush with Irish cream glaze
and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirrin until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.


Yields
10 Servings

Inside-out Bundt Cake

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Ingrients & Directions


1 pk Chocolate Instant pudding
1 pk Devils food cake mix
1 pk (12 oz) Chocolate chips
1 3/4 c Milk
2 Eggs

Combine pudding mix, cake mix, chips, milk and eggs in bowl. Mix by hand
until well blended,about 2 minutes. Pour into greased and floured 12 cup
tube or Bundt pan. Bake at 350 F 50-55 minutes, or until cake springs back
when lightly pressed with fingers. Do not overbake. Cool 15 minutes in
pan;remove from pan, and continue cooling on rack. This cake couldn’t be
simpler, and it couldn’t have more chocolate flavor. Insidde it’s filled
with deep, rich morsels of chocolate flavor, flavor so rich and moist, it’s
almost like having icing on the inside. From” What’s Cooking in Black Rock”
Cookbook.

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Yields
1 Servings