Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Jim’s Cake Suprise

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Ingrients & Directions


1 Box yellow cake mix
1 Pint heavy whipping cream
3 Bananas
2 Packs banana instant pudding
1/4 c Bailey’s Irish Cream
– or more to taste
1/4 c Powdered sugar
1 Can Pillsbury prepared
-butterscotch cake topping

Prepare pudding in advance and let cool in refrigerator. Make cake in jelly
roll pan according to directions on box, using parchment paper on the
bottom of the pan to keep it from sticking. Let cool. Slice cake in half
lengthwise. In mixing bowl, add whipping cream and whip till thick. Add
powdered sugar and Bailey’s, whip just a bit more. In the whipping bowl,
mix together the whipped cream with the banana pudding. Spread this mixture
over the top of one of the cake halves. Top with sliced bananas. Heat the
butterscotch topping in microwave to make it spread easier. Cover the top
of this with the warm topping. Serve immediately.


Yields
8 Servings

Jewish Apple Cake

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Ingrients & Directions


3/4 c Sugar
1 ts Cinnamon
4 c Flour
2 c Sugar
1 ts Salt
4 ts Baking powder
1 c Orange juice
4 Eggs
1 c Cooking oil
6 Apples, peeled, cored and
-sliced

Mix three-fourths cup sugar and cinnamon; set aside until needed.

Combine flour, two cups sugar, salt and baking powder and sift into mixing
bowl. Make well in center. Add orange juice, eggs and oil. Beat well.

Pour half the batter into well greased tube (bunt) pan. Spread half the
apple slices over it and sprinkle with half the sugar-cinnamon m ixture.
Cover with the rest of batter, top with remaining apples and sprinkle with
remaining sugar- cinnamon mixture. Bake in a 350 over about 1 1/2 hours,
until cake is done.

This makes a large moist, delicious cake. ~- Sophie Laplante —
sophie@cs.uchicago.edu

From

Yields
1 Servings

Jewelled Fruitcake Miniatures

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Ingrients & Directions


8 oz Dried apricots; cut up
8 oz Pitted dates; cut up
1 1/2 c Brazil nuts; chopped
1 c Maraschino cherries;
-drained, cut in half
1 c Candied pineapple; cut up
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 325 degrees. Place paper nut cups or miniature paper cups on
baking sheet. Mix ingredients throughly. Spoon about 1 tablespoon into each
cup. Bake for 25 mins. or until a toothpick comes out clean. If they are
getting too dark cover with tinfoil the last 10 mins. Cool completely. Wrap
securely and store in refrigerator. Makes about 3 1/2 doz. To make in small
loaf pans: Line pans with aluminium foil and bake for 35-40 mins. Makes 6


Yields
42 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

Jewel Toned Fruitcake

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Ingrients & Directions


2 c Dried apricots
2 c Pitted dates
1 c Red or green maraschino
-cherries, drained
1 1/2 c Brazil nuts
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla
1 c Red & green candied
-pineapple, cutup

Heat oven 300?. Line a loaf pan 9x5x3 or 8x4x2 with foil. grease foil.
Leaving apricots, dates, cherries and nuts whole, combine all ingredients
in large bowl, mix thoroughly. Spoon into prepared pan, spread evenly. Bake
1 hr. 45 min or until wooden pick comes out clean. If cake becomes too
dark, cover with foil last 30 min of baking. Remove from pan, cool. Store
in foil. Makes l loaf.


Yields
1 Servings

Jeanne’s Cake

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Ingrients & Directions


Base:
1/3 c Shortening
1/4 c Icing sugar
1 ts Vanilla
1 c Flour
1/3 ts Baking powder
Cake:
1/2 c Shortening
3/4 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
Frosting:
1/2 c Milk
2 tb Flour
1/2 c Butter
1/4 c Shortening
1/2 ts Vanilla
1 c Icing sugar

For base: Cut shortening into dry ingredients; mix well. Pat firmly and
evenly into an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For
cake: Cream shortening and sugar; add eggsand vanilla, beating well until
fluffy. Sift flour, baking powder and salt together; add to creamed
mixture alternately with milk. Pour batter into a greased and floured
8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In
small saucepan, stir together the milk and the flour. Cook, stirring
constantly until mixture is thickened and smooth; cool. On highest speed of
mixer, beat cooled flour mixture wit h butter, shortening and vanilla until
smooth and fluffy. Blend in icing sugar and salt; continue beating until
frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place
shortbread base on serving plate; spead with small amount of frosting.
Place cake on base. Cover top and sides of cake with remaining frosting.
If desired, garnish with chocolate sprinkles or decorate as you wish.


Yields
1 Servings

Japanese Fruitcake With Filling

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Ingrients & Directions


1 c Butter,at room temperature
2 c Sugar
4 Eggs
3 c Flour
1/2 ts Salt
3 ts Baking powder
1 c Milk
1 tb Orange rind,grated
1 ts Vanilla
1 ts Allspice
1 ts Ginger
1/2 c Raisins
1/2 c Pecans,chopped
1 tb Flour
1 1/2 c Coconut,grated
Candied cherries (opt)

FRUIT FILLING
2 tb Flour
1 Juice of 3 lemons
1 c Sugar
1 cn Pineapple (20 oz)*
2 Egg yolks
1/2 c Pecans chopped

1. Preheat oven to 350’F.~ 2. Grease and flour 3 9-inch layer cake pans.
Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs
until light and add to butter-sugar mixture.~ 3. Sift flour, salt, and
baking powder together and add alternately to batter with milk. Stir in
vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the
3 prepared pans.~ 4. Add allspice and ginger to remaining batter. Sprinkle
1 tablespoon flour over the raisins and nuts to coat, then add to batter
and mix well. Spread spiced batter into remaining third pan.~ 5. Bake
layers at 350’F. for 30 minutes, or until cake tests down and sides shrink
from pan. Invert on wire rack and allow to cool.~ 6. When completely cool,
spread fruit filling between layers and thinly over the top and side of
cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice
layer in the middle when stacking layers.) Cover top and side of cake with
the coconut. Decorate with red and green candied cherries in a wreath
design if desired.~ ~ *** FRUIT FILLING ***~ * – pineapple should be
crushed & drained.~ Combine all ingredients in top half of a double boiler
over, not in, simmering water and cook, stirring frequently, until mixture
thickens. It should be quite thick. Remove from heat and allow to cool,
stirring occasionally.

From

Yields
8 Servings

Jamocha Cheesecake

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Ingrients & Directions


Nonstick cooking spray
15 Chocolate-wafer cookies
1 Container; (15 oz) part-skim
-ricotta cheese
1/4 c European-style unsweetened
-cocoa powder
1/4 c Sugar
1 Envelope unflavored gelatin
1/2 c Double-strength coffee
3/4 c Skim milk
1 ts Vanilla extract
1 ts Rum extract
1 Container; (8 0z) nondairy
-whipped topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2
cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,
blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and
coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in
milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir
until thickened. Fold in all but 1/2 cup topping; pour into loaf pan.
Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish
with reserved topping and cookies. Makes 12 servings, 162 calories each.

busted by sooz


Yields
4 Servings

Jamaican Rum Cake

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Ingrients & Directions


1 lb Butter or margarine;
-softened
1 lb Dark brown sugar
1 Dozen eggs
1 lb Flour
2 ts Vanilla extract
2 ts Baking powder
2 ts Baking soda
2 ts Burnt sugar (found in
-Caribbean markets)
Cinnamon and nutmeg to taste
Rum
2 c FRUIT MIXTURE:
1 lb Prunes
1 lb Raisins
1 lb Currants
1 lb Cherries

From: SAMADM@ritvax.isc.rit.edu

Date: 13 Jul 1995 06:11:24 -0600
Someone requested a Rum Cake recipe. This one was given to me by my
grandmother and is traditionally used at christmas and for weddings. I
hope you enjoy it!

In a large bowl, cream butter and sugar together until pale yellow. Add 2
eggs at a time, mixing well after each addition. Add vanilla and burnt
sugar. In a medium bowl, sift together all dry ingredients. Add slowly to
the large bowl, mixing well. The batter will be very heavy. Add about 2
cups of the fruit mixture (more or less according to taste). Mix well. Pour
into well greased and floured cake tins. Bake at 350 degrees for about an 1
hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled (do not remove it from the tin), pour approximately
1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake
every 2 to 3 days. If it becomes “dry” add some more rum. Continue in
this manner for 1 month. (You might not have to add any rum to it after 2
weeks, but keep checking it.)

Fruit Mixture: Chop fruit in blender or food processor. Put into a jar
which can be tightly sealed. Cover the contents with rum and seal the jar.
Keep in a cool, dark place. This should be done at least 1 month in
advance of the cake. If you don’t use all of the fruit mixture, don’t
worry…it will keep for years! It’s also a great topping for vanilla ice
cream!

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
24 Servings