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

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

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

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

Jamaican Chocolate Cake

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Ingrients & Directions


1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2″)
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream

Preheat oven to 325’F. (165’C.). Generously grease a 5-cup fluted or plain
tube pan and dust lightly with flour. Sift flour, baking powder and Mixed
Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa
powder with hot water and add to flour mixture. Beat well with a wooden
spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into
prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and
cake begins to shrink from edges of pan. Carefully turn out cake onto a
wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and
heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat,
add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake
and let stand 2 hours. Stud top of cake with almonds. Melt chocolate;
carefully spooon over cake, spreading to give a smooth even coating. Let
stand several hours. Pipe (with a pastry bag) whipped cream around bottom
of cake.

From

Yields
12 Servings

Jack-o’-lantern Cake

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Ingrients & Directions


1 1/2 c Cake flour
2 1/2 ts Baking powder
1/8 ts Salt
1/2 c Butter (1/2 stick); room
-temperature
1 c Granulated sugar
3 Egg yolks; at room
-temperature, well beaten
1 ts Grated lemon rind
3/4 c Milk

-FOR THE CAKE COVERING-
5 c (to 6) confectioners’ sugar
2 Egg whites
2 tb Liquid glucose
Orange and black food
-colorings

1. Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and
grease. 2. Sift together the flour, baking powder, and salt. Set aside. 3.
With an electric mixer, cream the butter and sugar until light and fluffy.
Gradually beat in the egg yolks, then add the lemon rind. Fold in the flour
mixture in 3 batches, alternating with the milk. 4. Spoon the batter into
the prepared pan. Bake until a cake tester inserted in the center comes out
clean, about 35 minutes. Let stand 5 minutes, then unmold and transfer to a
rack. 5. For the covering, sift 4 1/2 cups of the confectioners’ sugar into
a bowl. Make a well in the center, add 1 egg white, the glucose, and orange
food coloring. Stir until a dough forms. 6. Transfer to a work surface
dusted with confectioners’ sugar and knead briefly. 7. Roll out the cake
covering to a sheet about 1/8 inch thick. 8. Gently place the sheet on top
of the cooled cake and smooth the sides. Trim the excess and reserve. 9.
From the trimmings cut shapes for the lid. Tint the remaining cake covering
trimmings with black food coloring. Roll out thinly and cut shapes for the
face. 10. Brush the undersides with water and arrange the face and lid on
the cake. 11. Place 1 tablespoon of the remaining egg white in a bowl and
stir in enough confectioners’ sugar to make a thick frosting. Tint with
black food coloring, fill a paper piping bag and pipe the outline of the
lid

Cook’s Tip: If preferred, use ready-made roll-out cake covering or rolled
fondant, available at specialist cake decorating supply shops and some
supermarkets. Knead in food coloring, if required.


Yields
1 Servings

Italian Wine Cake

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Ingrients & Directions


-JUDI M. PHELPS (BNVX05A)
2 c Cooked raisins *
1 c Butter or margarine
1 c Shortening
2 c Sugar
3 Eggs
4 c Sifted flour **
4 ts Cocoa
4 ts Baking soda
2 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
2 1/2 c Burgundy
2 c Nuts; chopped

*To prepare raisins, place in pan of cold water and bring to boil. Then
drain in sieve. Measure after draining. **Sift flour before measuring.
Cream butter and shortening together; then blend in sugar thoroughly. Beat
in eggs, one at a time, beating each one thoroughly before adding another.
Sift together flour, cocoa, soda, and spices. Add to beaten mixture
alternately with wine. Stir in raisins and nuts.

Divide batter into three greased and floured regular loaf pans (9x5x3
inches); or see below.

Bake at 350 degrees, 50 minutes, or until done. Surface springs back when
gently pressed with fingertip). Do not overbake. Cool in pans about 10
minutes before turning out (right side up) on wire racks. Recipe fills 8
small loaf pans 6 x 3-1/4 x 2 inches, plus 1 loaf pan 8-1/2 x 4-1/2 x 2-1/2
inches. Use a very big mixing bowl as this makes a large amount.

Yields
18 Servings

Italian Lemon Cheesecake

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Ingrients & Directions


1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

APRICOT SPREAD
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

Yields
10 Servings

Italian Chocolate Cake

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Ingrients & Directions


1/3 c Hazelnuts
1 1/2 c Sugar
8 oz Unsweetened chocolate
6 Eggs
3 Egg yolks
1/2 ts Honey
1/4 lb Butter
1 ts Vanilla
3/4 c Flour; sifted plus
3/4 c Cake flour (or use 1-1/2
-cups regular flour minus
-1-1/2 tbsp)
6 tb Heavy cream
1 tb Apricot jam
7 oz Sweetened chocolate
3 tb Maraschino liqueur
2 tb Brandy
Butter for greasing and
-flour for dusting the cake
-pan

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Subject: Dolce Torino/Torta Gianduja (Italian Chocolate Cake) Date: 14 Oct
1995 06:57:35 -0600
Hi there…..here is a recipe for a classic Italian chocolate cake from the
Piemonte region, famous for it’s chocolate and hazelnuts, especially
combined! Hope you like it, Viviane Buzzi viv@physics.unimelb.edu.au

DOLCE TORINO/TORTA GIANDUJA; Source: “Regional Italian Cooking” by
Valentina Harris, Serves: 8.

Toast the hazelnuts in the oven and remove the outer skins. Melt 1 Tbsp of
the sugar in a small saucepan and add the toasted hazelnuts to it. Process
or pound this combination to a smooth hazelnut paste.

Melt 3oz/85g of the unsweetened chocolate and set aside. Whisk together the
6 eggs, 3 egg yolks, and all but 1 Tbsp of the remaining sugar until foamy
and thick. Do this with the bowl standing over a saucepan full of warm
water; don’t allow the water to get any more than body temperature, or the
cake will be spoiled. Add the honey, remove from the heat, and continue to
beat until completely cool and thickened.

Place the butter, melted chocolate, vanilla, and hazelnut paste in another
bowl over a pan full of hot water or in the top of a double boiler and stir
until smoothly mixed together.

Sift the flour and cake flour into the egg, sugar and honey mixture and
fold in very carefully and gently. Then fold in the chocolate-hazelnut
mixture. Pour this into two buttered and floured 9-inch/23cm cake pans and
place in a preheated 190C/375F oven. Bake for about 40 minutes. When the
cakes are done, lift out of the oven and turn out onto a clean cloth, where
they can be left to cool. Put the remaining 5oz/140g unsweetened chocolate
in a bowl over a pan of hot water or in the top of a double boiler, add the
cream, and stir until smooth.

As soon as it begins to boil, remove from the heat and pour into a bowl to
cool, stirring occasionally to prevent a skin from forming on the top.

Put the apricot jam in a small saucepan and add the remaining 1 Tbsp sugar.
Stir over low heat until melted, then set aside in a warm place.

Melt the sweetened chocolate and also set aside in a warm place.

Whip the cream and chocolate mixture until stiff. Place the cooled cakes on
a serving platter with a sheet of wax paper underneath.

Slice off the hard crust. Mix the liqueur with the brandy and paint half of
it all over one of the cakes. Spread three-quarters of the chocolate cream
over the same cake, then put the other cake on top, so that the two form a
single cake. Paint the top of the cake with the remaining liqueur, then
coat the cake completely with apricot jam. Spread with the sweetened
chocolate and decorate with the remaining chocolate cream. Remove the wax
paper before serving.

Do not put the cake in the refrigerator, but keep it in a cool place until
ready to serve.

This cake is traditionally baked in a round pan and has “Gianduja” or
“Gianduia” written across it with melted chocolate.

Viviane’s Note: If you cannot get unsweetened chocolate, substitute
bittersweet chocolate and reduce the amount of sugar. I would maybe use
about 3/4 cup of sugar (half the suggested amount) but it depends on how
sweet you like it to be.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

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