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

Jodi’s Rum Cake Bread

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Ingrients & Directions


1 c Water; lukewarm
3 c White bread flour
2 1/2 tb Dry milk
3/4 ts Rum extract
1 1/2 ts Salt
2 tb Butter
3 tb Brown sugar
3 1/2 tb Dark rum
1/3 c Pecan bits
2 1/4 ts Active dry yeast

Add ingredients according to bread machine manufacturer’s instructions.

Makes a 1.5 pound loaf.


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

Jiffy Ginger Cake

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Ingrients & Directions


1 c Brown sugar
1 c Water
1 c Sultanas (golden raisins)
5 oz Butter
1 tb Golden syrup (karo)
1 ts Ground ginger
2 c Flour
1 ts Mixed spice
2 ts Baking soda

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Date: Thu, 11 Nov 93 13:20:58 PST

Put sugar, water, sultanas, butter, ginger and spice into a saucepan. Bring
to the boil and simmer 1 min. Pour into a large bowl and cool well. Sift
in the flour and baking soda. Spoon into greased loaf tin. Bake 45 mins. to
1 hr. at 170 degs C.

REC.FOOD.RECIPES ARCHIVES

/MISC

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

Yields
8 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 Coffee Cake #2

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Ingrients & Directions


-BATTER-
2 c Flour
2 Sticks margarine
1/2 pt Sour cream
2 Eggs
1 c Sugar
1 ts Vanilla
1 ts Baking soda
1/2 ts Salt

TOPPING
1/2 c Sugar
1/4 c Brown sugar
1 c Chopped walnuts
2 ts Cinnamon or more

From: amwilson@juno.com (A Wilson)

Date: Sun, 4 Aug 1996 12:01:40 PST
Combine the batter. Grease and flour tube pan. Put 1/3 sugar mixture in
bottom, then 1/2 of batter, then 1/3 of sugar mixture and rest of batter.
Add remaining sugar mixture. Bake 1 hr. at 350 F. Remove from pan after
resting 5 minutes when removed from oven. Cool 1 hr.

Mm-recipes Digest V3 #210

From the Meal

Yields
12 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

Jelly-roll Pancake

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Ingrients & Directions


1 tb Vegetable oil
1 c Milk
6 Eggs
3 oz Cream cheese — softened
1 ts Salt
1/2 c Raspberry jam
2 tb Sugar
Sifted powdered sugar
2/3 c Flour

Pour oil in a jelly-roll pan. Place in the oven while oven is heating to
450 degrees. Beat the eggs with the salt until light. Blend the sugar
with the flour. Add to the eggs and beat until batter is smooth. Stir in
milk and mix thoroughly. Remove pan from the oven and pour in the batter.
Bake for 15 minutes, or until puffy and brown. Immediately spread with the
cream cheese and jam. Roll up jelly-roll fashion. Sprinkle with the
powdered sugar. Serve immediately.

Yields
4 Servings

Jean Toynbee’s Ginger Cake

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Ingrients & Directions


8 oz Self-raising flour
4 oz Soft brown sugar
1/2 ts Bicarbonate of soda
1 Dessertspoon ground ginger
1/2 ts Ground cinnamon
1/4 pt Milk
4 oz Butter
4 tb Black treacle
2 Eggs

Mix the dry ingredients and pass through a sieve into a pudding basin. In a
saucepan, heat the butter, milk and treacle until melted and combined. Beat
the eggs into the dry ingredients until thoroughly mixed and smooth, then
beat in the treacle mixture. Use a food processor if you like.

Pour into a greased 20cm/8in round deep cake tin and bake in a preheated
oven at 170 – 180C / 325 – 350 F / Gas 3 – 4 for about 45 minutes, or until
the top springs back when pressed.

Cool in the tin and place in an airtight tin for a couple of days to
encourage moisture. Or serve hot as a pudding with mounds of clotted cream
and stem ginger in syrup.


Yields
1 Servings

James Beards Mothers Fruit Cake

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Ingrients & Directions


125 g Glace cherries
90 g Glace apricot
250 g Glace pineapple
125 g Mixed peel
300 g Raisins
125 g Sultanas
125 g Currants
1/3 c Brandy
90 g Pecans
1/4 c Flour
90 g Butter
1/2 c Sugar
1/2 c Soft brown sugar
3 lg Eggs
45 g Grated dark chocolate
1 tb Brandy
1/2 c Flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 pn Ground cloves
1/2 ts Baking powder

Place cherries, apricots, pineapple, peel, raisins,
sultanas, currants in a bowl. Marinate in brandy 2
days stirring occasionaly. Add nuts and 1/4 cup of
flour, stir well. Cream butter with two sugars add
eggs mixing well between each. Add chocolate and
brandy. Sift in flour, cinammon, nutmeg, cloves,
baking powder. Add fruit mix and blend thoroughly.
Pour into tin, hollow the centre, bake 150degrees 2
1/2 to 3 hours. Paint with brandy and store at least
two months to mature.

From

Yields
6 Servings