Toll House Pie

Rate this post

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

Jewish Coffee Cake #1

Rate this post

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

Jessica’s Chocolate Brownie Cheesecake

Rate this post

Ingrients & Directions


-NORMA WRENN-
1 c Chocolate wafer crumbs
1 tb Butter; melted
12 oz Semisweet chocolate morsels
24 oz Cream cheese; softened
1 c Sugar
3 Eggs
8 oz Sour cream
1 ts Vanilla extract
1/8 ts -salt
1 1/2 c Brownies; cut in 1″ cubes
Whipped cream; optional

Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly
on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in
top of a double boiler; bring water to a boil. Reduce heat to low; cook
until chocolate melts, stirring occasionally. Remove from heat, and set
aside. Beat cream cheese in a large bowl at high speed of an electric mixer
until light and fluffy. Gradually add sugar, beating well. Add eggs, one at
a time, beating well after each addition. Add sour cream, vanilla, and
salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour
batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until
cheesecake is set. Let cool to room temperature on a wire rack; chill at
least 8 hours. To serve, carefully remove sides of springform pan. Garnish
with whipped cream, if desired.

SOURCE: The Mystic Seaport All Seasons Cookbook from America’s Best Cooking
1990 Hometown Collection; Oxmoor House

Yields
10 Servings

Jeanne’s Cake

Rate this post

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

Jack-o-lantern Chocolate Cake

Rate this post

Ingrients & Directions


PATTI – VDRJ67A
2 c Cake Flour; sifted
1 ts Soda
1/2 ts Salt
1 c Butter; or shortening
1 1/3 c Brown sugar; firmly packed
3 Eggs; well beaten
4 oz Unsweetened Chocolate; melt
2/3 c Water

Sift flour once, measure, add soda -and salt, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add eggs and beat well; then chocolate and blend.
Add flour, alternately with water, a small amount at a time, beating after
each addition until smooth. Bake in two greased deep 9″ layer pans in 350~
oven for 30 minutes, or until done. Use Halloween Frosting (See recipe)
Spread orange tinted frosting between layers, reserving about 1/4 for
pumpkin decoration. Spread chocolate frosting on top and sides of,cake,
reserving sinall amount for decorating. Decorate top of cake with pumpkin
of orange tinted frosting. Outline eyes, nose, and mouth of
jack-o’-lantern- face with chocolate frosting, using pastry tube or or a
small knife. Melted chocolate may be used for outlining jack-o’-lantern
faces.

Yields
1 Servings

Italian Sour Cream Cake

Rate this post

Ingrients & Directions


–CAKE–
2 x Eggs, separated
1/2 c Firmly packed brown sugar
1 c Coconut
1/2 c Ground pecans
1 pk Pillsb.+Butter Cake Mix
1 c Sour cream
1/2 c Amaretto
1/2 c Water
2 x Eggs

-GLAZE-
1 c Powdered sugar, sifted
2 tb Cocoa
2 tb Amaretto
1 tb Butter/margarine, softened
1 tb Corn syrup
3 ts Water
2 ts Ground pecans
6 x Maraschino cherries

Heat oven to 350F. Generously great 10-in tube pan. In small bowl, beat 2
egg whites until foamy. Gradually add brown sugar; beat until stiff peaks
form about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread
meringue on bottom and up sides of pan to within 1 in. of top of pan. In
large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water,
eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high
speed. Pour batter into pan. Bake at 350F for 55 to 65 min. or until
toothpick inserted in center comes out clean. Cool upright in pan 10
minutes; loosen sides and invert onto serving plate. Cool completely. In
small bowl, blend powdered sugar, cocoa, 2 tb amaretto, margarine, corn
syrup and 2-4 tsp water until of desired spreading consistency. Spoon over
top of cake, allowing some to run down sides. Garnish with ground pecans
and cherries. Comes fron “Best of the BAKE OFF Contest”, year unknown.

From

Yields
16 Servings

Individual Upside-down Banana Nut Cakes

Rate this post

Ingrients & Directions


6 tb Unsalted butter, softened
1/3 c Firmly packed dark brown
-sugar
1/4 c Lightly toasted macadamia
-nuts, coarsely chopped
2 Firm bananas, peeled and cut
-into 1/4-inch thick slices
3/4 c All-purpose flour
3/4 ts Baking powder
1/4 ts Cinnamon
1 pn Salt
1/4 c Granulated sugar
2 lg Eggs
1/2 ts Vanilla

Preheat oven to 350 degrees F.

In a small saucepan melt 4 tablespoons of butter and divide between four
1-cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in
each ramekin. Arrange banana slices over the nuts, overlapping to fit.

In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a
separate bowl cream together the remaining butter and the granulated sugar.
Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry
ingredients, mixing until batter is just combined. Divide batter evenly
among the four ramekins. Transfer the ramekins to a baking sheet and bake
for 25 minutes, or until puffed and golden brown. Cool the ramekins on a
rack for 5 minutes. Run a sharp knife around edges of ramekins and
carefully invert onto serving plates.

Yield: 4 servings

NOTES : Cooking Live
Yields
1 Servings

Individual Fruitcakes

Rate this post

Ingrients & Directions


7 tb Unsalted Butter
4 oz Pitted Dried Cherries;
-coarsely chopped
3/4 c Orange Liqueur
4 oz Dried Apricots
2 oz Dried Pineapple; broken up
1/2 c Cake Flour
1/4 c Firmly Packed Light Brown
-Sugar
2 tb Crystallized Ginger; finely
-chopped
1/4 ts Ground Nutmeg
1 pn Ground Cloves
2 Eggs
2/3 c Pecans; coarsely chopped

Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or bowls
with 1 tb butter. Line bottom of molds with waxed paper. Grease paper.
Combine cherries and liqueur in microwave-safe 4 cup glass measure.
Reserve. Combine apricots, pineapple, and 2 ts flour in a food processor.
Pulse with on/off motion until coarsely chopped. Stir into cherry mixture.
Cover measure tightly with microwave-safe plastic. Microwave on HIGH (100%)
for 3 minutes. Carefully prick plastic to release steam. Carefully uncover.
Drain through strainer, reserving fruit and syrup separately.

Place remaining flour, butter, sugar, ginger, nutmeg and cloves in food
processor. Pulse with on/off motion to combine. Add eggs. Whirl just until
smooth. Scrape mixture into a large bowl. Stir in nuts and reserved fruit.
Divide batter evenly among prepared molds. Cover each tightly with
microwave-safe plastic wrap. Place bowls around inside edge of microwave
carousel. Microwave on HIGH (100%) for 4 minutes and 30 seconds. Carefully
prick plastic to release steam. Carefully uncover.

Turn cakes onto a large plate and let cool slightly. Carefully remove waxed
paper. Brush reserved syrup over cakes as they cool. When completely cool,
wrap cakes in plastic warp. Store in refrigerator and use within 2 weeks.

Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61 mg
sodium, 161 mg cholesterol.

Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat.


Yields
4 Servings

Indian Pudding Cake With Molasses Cream

Rate this post

Ingrients & Directions


Vegetable cooking spray
3/4 c Firmly packed brown sugar
1/3 c Vegetable oil
1/3 c Molasses
1/3 c Nonfat sour cream
1 tb Dark rum
1 ts Vanilla extract
3/4 c Yellow cornmeal
1/2 c All-purpose flour
1 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/8 ts Salt
5 Egg whites, at room
-temperature
1/2 ts Cream of tartar
2 tb Brown sugar
2 ts Powdered sugar
8 oz Light cream cheese, (1/2
-tub) softened
1/2 c Nonfat sour cream
1/4 c Sifted powdered sugar
2 tb Molasses
1/2 ts Vanilla extract

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with
wax paper. Coat wax paper with cooking spray, and set pan aside.

Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar through
vanilla) in a large bowl; stir well, and set molasses mixture aside.

Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl;
stir well, and set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently fold egg white mixture and cornmeal mixture
alternately into molasses mixture, beginning and ending with egg white
mixture. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire rack. Carefully peel off wax paper; let cool completely. Place
cake on a serving plate; sift 2 teaspoons powdered sugar over cake.

Place cheese in a bowl, and beat at medium speed of a mixer until smooth.
Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons molasses, and
1/2 teaspoon vanilla; beat until well-blended. Yield: 8 servings (serving
size: 1 cake wedge and 2 tablespoons sour cream mixture).

Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Carbohydrate; 20mg Cholesterol; 247mg Sodium

Serving Ideas : Serve with cake.


Yields
8 Servings

Honey Spice Cake With Orange Cream

Rate this post

Ingrients & Directions


—Cake Ingredients—
1/2 c Firmly packed brown sugar
1/4 c LAND O LAKES(r) Butter;
-softened
1/3 c LAND O LAKES(r) Sour Cream
-(Regular; Light or No Fat)
1/3 c Orange juice
1/4 c Honey
2 Egg whites
2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Salt
—Orange Cream
-Ingredients—
2/3 c LAND O LAKES(r) Sour Cream
-(Regular; Light or No Fat)
1 tb Sugar
1 ts Orange peel
1 tb Orange juice

A light and creamy orange topping adds a delightful touch to a homemade
spice cake.

Heat oven to 325?. In large mixer bowl combine brown sugar, butter, 1/3 cup
sour cream, 1/3 cup orange juice, honey and egg whites. Beat at low speed,
scraping bowl often, until well mixed (1 to 2 minutes). Continue beating,
gradually adding all remaining cake ingredients, until well mixed (1 to 2
minutes).

Pour batter into greased 9-inch round cake pan. Bake for 35 to 40 minutes
or until toothpick inserted in center comes out clean. Meanwhile, in small
bowl stir together all orange cream ingredients. Serve cake warm or cool
with dollop of orange cream.

Yield: 10 servings


Yields
1 Servings