Brigitte Sealing’s Melba Cheesecake Pie

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Ingrients & Directions


1/4 c Butter
1 1/4 c Graham cracker crumbs
2 tb Sugar
1 cn 16 oz Sliced Peaches,drained
1 pk Cream cheese 8 oz
1/3 c Sugar
1/2 c Sour Cream
1 Egg
1/2 ts Almond Extract
1/3 c Raspberry Jam

Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and
sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until
hot. Arrange peaches in crust. Microwave cheese in glass bowl 1
minute on MEDIUM,or until soft.Blend in remaining ingredients,except
jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or
until edges are set,rotating once. Cool. Spoon jam on pie. or until
soft.

Yields
6 Servings

Eggnog Parfait Pies

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Ingrients & Directions


1 pk Lemon-flavored gelatin 2 Well-beaten egg yolks
1 c Hot water 2 Stiff-beaten egg whites
1 pt Vanilla ice cream . . .
. . . 4 To 6 baked pastry tart
1/4 ts Nutmeg -shells
3/4 ts Rum flavoring

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to
gelatin and stir till melted. Chill until partially set. Add nutmeg
and flavoring. Stir in egg yolks; fold in egg whites. Pour into
cooled tart shells; chill till set. Top with whipped cream and
sprinkle with candy decorettes.

Yields
6 servings

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

Jimmy’s Chocolate Cake

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Ingrients & Directions

is is my y nephew’s grandmother’s
: -(Edna Stave) recipe. It has
: -been in their mily for r years. As you see; it has
: -been updated by the use of
: -a microwave. e oven t temperature is correct. It
: -is a very dense cake.

Preheat oven to 275 degrees. Use a 10″ spring form pan. Grease pan,
sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt
1/2 lb. butter 8 squares unsweetened (bitter) chocolate 2 cups hot
tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4
beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy
pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add
the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty
hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275
for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this
method, bake at 350 for 35 minutes.

Frosting NOTE: ***Triple this recipe for the cake in the spring form pan.

1/2 cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon
strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and
whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat
until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a
double boiler. We are used to “nuking” it.

Grace Adams ************************************************** #2 Subject:
My webpage and rice pilaf recipe

Yields
1 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

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

Jean Dixon’s Buttermilk Pancakes

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Ingrients & Directions


1 c All-purpose flour
2 ts Sugar
3/4 ts Baking powder
1 ds Salt
1 1/4 c Buttermilk
1/2 ts Baking soda
2 Egg yolks; slightly beaten
2 Egg whites; beaten stiff
2 tb Butter or margarine;
-softened

In a mixing bowl, sift together flour, sugar, baking powder and salt.
Combine buttermilk, baking soda and egg yolks. Mix lightly and add to dry
ingredients. Mix until batter is barely smooth. Stir in butter; fold in egg
whites. Cook on hot greased pancake griddle, turning once, until pancakes
are browned both sides. Serve with bacon curls or grilled ham. Makes 8
pancakes.

Yields
2 Servings

Jar Cakes

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Ingrients & Directions

Ever baked cakes in canning jars? It’s neat! ANY quick bread-type cake
can be baked in canning jars.

I usually bake one jar first — you have to know how high the batter
rises. I usually fill ONE jar 1/2 full then bake it to see how high it
rises, then go from there. You don’t want the cake to come out of the top
of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write
it down on your recipe (how far you filled the jars)! Once you’ve
established how high the cake rises, you can go from there. The first time
around is a bit tricky because you won’t know how many jars you’ll need.
MOST of the recipes I’ve tried I end up using around 8. Sterilize as many
jars as you think you’ll need and go from there. Make sure your LIDS are
new, the rings don’t have to be As the jars do seal, the cakes are as moist
as the day you put them into the jars–sometimes MORESO.

The baking times will vary — the moistness of each cake recipe will
determine the time. MOST of the recipes I’ve tried bake in 35-40 minutes.
Start checking the cakes at 25- 30 minutes and go from there.

YES, the cakes DO slide easily out of the jars IF you use the jars I’ve
listed. They’re Ball 12-oz Quilted Crystal Canning Jars (#14400-81400).
They can be found at most grocery stores (at least here in California) next
to the pectin and other canning supplies. Also, I’ve seen the 12 oz
straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work
fine too but they’re not as pretty and you have to make your own
labels–the jars I use come with decorative labels. One IMPORTANT tip–get
your jars NOW! Once summer’s over with they’re very hard to find. Also,
when you can, ask for the jars back, they’re NOT cheap. Most folks don’t
mind returning them though, they usually want refills! G

There will be a little condensation on the lids and some in the jars so
when you seal them it’s trapped inside. Don’t worry about getting the water
off of the lids before placing them onto the jars, the added moisture
doesn’t hurt the cakes in the slightest. Quick bread-type cakes work best,
I’ve found that lighter cakes tend to fall when the jars seal.

I’m trying to address every question that’s been asked of me before, I
HOPE I’ve done that. If I’ve missed anything or if anyone has any
questions, don’t hesitate to ask. These make WONDERFUL Christmas gifts and
you cn start NOW! Single friends really appreciate these because each jar
makes enough for one or two people. I’ll post the recipes I’ve made in my
next notes. Try them, they’re FUN and delicious to boot! Be right back with
a few more tips…

Several folks have asked me how long the cakes can be safely stored…I’m
not sure. The longest I’ve been able to keep them (without getting eaten)
is 6 months. The jars DO seal, just like any canned good. You don’t have to
refrigerate the jars, just keep them in a COOL, dark, dry place. I’ve only
had 6 jars go bad on me and that was my fault…put them in a cupboard that
got too hot and the seals broke. I now check the jars at least once a week
by pushing down on the lid (in the middle); if the lid moves up and down,
that means the seal has broken. If you’ve checked the jars frequently, more
than likely they’re safe to eat; otherwise, toss the cake. I’ve been making
cakes in canning jars for over 3 years and haven’t poisoned anyone so far.
:) If you give the jars away, be sure to tell the person to check the jar
periodically (if they plan on storing it for any length of time).

Not only are the cakes tasty, they’re very pretty to decorate. A hot glue
gun is INVALUABLE! You cn glue on dried flowers, ribbons, dough-art …you
name it, it can be glued onto the lid, ring and side of the jar. I usually
cut out a piece of cloth (about 3 inches larger in circumference than the
lid), using pinking shears (so the cloth doesn’t unravel), place a wad of
cotton or batting in the center of the lid (take the ring off — the jar
lid should be sealed by now), then place the piece of cloth on top and
replace the ring. Decorate to your heart’s desire!

There are probably a few more tips I’ve forgotten…if anyone has any
questions, don’t hesitate to ask. Don’t limit yourself to the recipes I’ve
given you…ANY quick-bread type cake cn be baked in canning jars. Lighter
cakes tend to fall once the jar seals.

Be right back with the first recipe…

Linda/BDT Burbank, CA (USA)


Yields
1 Servings

Jane Wyman’s Cupcakes With Chocolate Sauce

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Ingrients & Directions


PATTI – VDRJ67A
3/4 c Shortening or butter
1 c Sugar
4 Egg yolks; beaten well
1 1/4 c Flour; sifted
1/4 ts Baking soda
2 ds Salt
4 Egg whites; beaten stiff

CHOCOLATE SAUCE
3 oz Squares unsweeten chocolate
1/2 c Milk
1 ts Batter from cupcakes
1/2 c Strong coffee
2 c Milk
2 c Sugar

Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour,
baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well.
Reserve 1 tsp batter for sauce. Pour 2/3 full into greased or lined muffin
tins. Bake at 375~ for 18-20 minutes.

Chocolate Sauce: Combine chocolate, milk and batter in top of double
boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring.
Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot
over cupcakes that have been cut in halves. This is a good way to brighten
up old cakes too.

From

Yields
12 Cupcakes

Jamocha Rum ‘n Butter Cake

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Ingrients & Directions


1 pk Devils food cake mix — with
Pudding
1 tb Instant coffee
1/2 c Water
1/2 c Sugar
2 tb Butter
1/2 c Rum
FROSTING—–
1 pk Chocolate fudge — frosting
Mix
1 tb Instant coffee powder
2 c Whipping cream
lg Hershey bar

Add coffee powder to cake mix, and bake according to directions on package
in 13×9″ pan. While cake bakes, combine water, sugar, butter and rum in a
small pan. Heat until sugar is dissolved and buttermelted. Spoon over hot
cake until all liquid is absorbed. Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
Chill 15″ in refrigerator. Beat until thickened. Top cake with mixture and
garnish with shaved Hershey bar.


Yields
10 Servings