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

Jewish Apple Cake #3

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Ingrients & Directions


2 c Flour
2 c Sugar
4 lg Eggs
1/3 c Orange juice
1 c Vegetable oil
2 ts Vanilla extract
3 tb Baking powder
5 Apples
2 ts Cinnamon
2 ts 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 and flour a 10- inch tube or bundt pan.

Combine the above ingredients and beat at medium speed for 10 minutes. Peel
and slice 4 to 5 apples in a bowl and add 2 teaspoons each of cinnamon and
sugar.

Layer half of the batter in pan, then add apples, then the rest of the
batter.

Bake for 1 hour and 15 minutes.

JEWISH-FOOD digest 226

From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
12 Servings

Jerry’s Famous Fabulous Cheesecake

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Ingrients & Directions


-CRUST-
1 1/2 pk Graham cracker crumbs
1 c Sugar
1 ts Cinnamon
1/4 c Pecans, chopped
3/4 c Butter, melted

FILLING
1 lb Cottage cheese, small curd
1/4 lb Butter, melted & cooled
2 8 oz pkgs cream cheese
1 1/2 tb Lemon juice
1/2 ts Vanilla extract
1 1/2 c Sugar
3 tb Cornstarch
3 tb Flour
4 Eggs
1 pt Sour cream

CRUST: Mix dry ingredients. Add butter and blend. Press the crust on the
bottom insides of a 10″ spring form pan.

FILLING: Use electric mixer on medium speed. Stir the cottage cheese. Add
the remaining ingredients, beating well after each addition. Bake at 350^
for 30 minutes; reduce heat to 325^ and bake an additional 30 minutes. Turn
oven off and let the cheesecake sit in the oven with the door closed for 1
hour. Use fresh blueberries of strawberries for topping.


Yields
12 Servings

Jeannette’s Carrot Cake

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Ingrients & Directions


2 c Sugar
1 1/2 c Vegetable oil
4 Eggs
2 c Flour
2 ts Soda
2 ts Cinnamon
1 ts Salt
3 c Raw carrot grated
1 c Chopped nuts
—Cream Cheese Frosting—
1 Box powdered sugar
8 oz Cream cheese
2 ts Vanilla
1 1/2 Sticks butter; (3/4 cup)
Milk as needed for
-consistency

Fold in dry ingredients to wet (beat the eggs first, then add sugar and
oil); add carrots and nuts. Bake 350 F for 1 hour (in a 10″ tube pan or
bundt pan) or until done.

Cream Cheese Frosting Mix everything together in the food processor; or
cream butter, add cream cheese, then sugar, vanilla, milk as required.


Yields
6 Servings

Java Pound Cake

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Ingrients & Directions


1 c Butter
1 1/4 c Sugar
4 Eggs
1/2 c Brewed coffee
2 1/4 c Flour
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
1/2 ts Mace

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: the1edr@cabell.vcu.edu (Erica D. Rodgers)

Source: The Coffee Book by Christie and Thomas Katona

Preheat oven to 325 degrees F. Using an electric mixer, cream butter and
sugar until light and fluffy. Add eggs, beating well after each addition.
Add coffee and vanilla. Sift dry ingredients together and add to creamed
mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined
with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until
cake tests done. Cool in pan for 15 minutes and then turn out on a rack to
cool completely.

Now for my changes: I used a gourmet flavored coffee to make the brewed
coffee with. The flavor that I used was buttered rum. In place of the
vanilla (I thought it would clash with the rum coffee) I used Myer’s
Original Spiced Rum. Also, since I didn’t have any mace on hand, I used
nutmeg instead. All in all, it turned out well.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
12 Servings

James Garner’s Favorite Lemon Cake

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Ingrients & Directions


Nonstick cooking spray
All-purpose flour
1 pk White cake mix
1/3 c Vegetable oil
1 1/4 c Water
3 Egg Whites
1 ts Vanilla extract
1 pk (3oz) sugar-free lemon
-gelatin

-GLAZE-
1 Egg white
3 c Confectioners’ sugar
1 Lemon ; Juice of

Directions: Preheat oven to 350. Grease a bundt pan with the cooking spray
and then coat it with flour. In a mixing bowl, mix well by hand the
remaining ingredients. Pour the batter into the prepared pan and bake for
40 to 50 minutes. Cool on a rack for 10 minutes. Remove from the pan and
let cool for 1 hour before glazing. For glaze, combine ingredients and
drizzle over cake. Makes 10 servings.

G. G. Garner/The Cop Cookbook


Yields
1 Servings

James Beard’s Orange Sundae 1-2-3-4 Cake

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Ingrients & Directions


1 c Butter
2 c Sugar
4 Eggs
3 c Sifted cake flour
4 ts Baking powder
1 ts Salt; or more
1 c Milk
1 -(up to)
1 1/2 ts Vanilla

FROSTING
3/4 c Orange juice
2 tb Lemon juice
3/4 c Sugar
1 tb Grated orange rind

From: plgold@ix.netcom.com (Pat Gold)

Date: 19 Jun 1995 09:24:15 -0500
Cream the butter and cream in the sugar until fluffy. If mixing by hand,
separate the eggs, blend the beaten yolks into the butter mixture, sift the
flour with the baking powder and salt, add alternately with the milk and
vanilla, and fold in the beaten whites last. If using a mixer, beat the
whole eggs in at medium to high speed, turn off the mixer and add the flour
mixture, then turn to lowest speed and add the milk and vanilla. When
smooth pour into a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a
moderate 350 degree oven until the cake springs back when touched lightly
with a fingertip or use the toothpick test. When baked, let the cake cool
10 minutes or more, loosen from the pan, and turn out on a rack.

Frosting: Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4
cup sugar. Add 1 tablespoon grated orange rind also, if you like. Drizzle
over the cake, being sure not to soak it all in one spot. Let the cake
cool.

Note: No baking time is given in the recipe for making this in a tube or
Bundt cake pan. My educated guess would be between 45 minutes and an hour
but I would keep a careful eye on the cake while baking.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
16 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

Jam-filled Chocolate Cake

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Ingrients & Directions


1 c Butter or Marg., softened
2 c Sugar
4 Eggs, separated
1 c Mashed Potatoes, room temp.
1 c Ground Almonds
4 oz Unsweetened Chocolate
1/2 c Milk

~CAKE———–;
?-
: H
1 ts Vanilla
1 1/2 c Cake Flour
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground Cloves
1/2 c Apricot Preserves

~–OR–
: Orange Marmalade

~CINNAMON MOCHA; ?-

~FROSTING——–
~
6 tb Butter or Marg., softened
3 c Confectioners’ Sugar
1/4 c Strong Coffee, cooled
2 oz Unsweetened Chocolate
1/2 ts Cinnamon
1 ts Vanilla

~-GARNISH———; ?
: H
: Blanched Almonds

Melt the unsweetened chocolate and cool. Melt the preserves or orange
marmalade. Preheat oven to 325 degrees. Generously grease and flour an
8-inch springform pan; set aside. In a large bowl, cream butter and sugar
until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds,
chocolate, milk and vanilla. In medium bowl, combine flour, baking powder,
cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium
bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into
prepared pan and smooth batter with spatula. Place on rack in center of
oven; bake about 1 hour 15 minutes or until cake tester inserted in center
comes out clean. Remove from oven and place on rack; let cool 10 minutes.
Remove sides of pan and let cool to room temperature. Using serrated knife,
cut into 2 layers. Spread 2 layer with preserves and cover with second
layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with
blanched almonds.

Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in
coffee, chocolate (which has been melted and cooled), cinnamon and vanilla.
Refrigerate until firm enough to spread easily, about
15 minutes.

Yields
1 Servings

Jam Crunch Cake

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Ingrients & Directions


3 1/4 To 3 3/4 c all-purpose flour
1 c Sugar
1 1/2 ts Salt
2 pk Active dry yeast
3/4 c Milk
1/4 c Water
1/2 c Margarine
3 Eggs
1/2 c Chopped pecans or other nuts
1/4 ts Cinnamon
1 c Jam or marmalade

Yield: 2 cakes

Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk,
water, margarine until warm, gradually add dry ingredients, beat two
minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2
minutes longer. Stir in additional flour to form stiff batter, cover, let
rise in warm place until double (about one hour.) Mix together pecans, 1/4
cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn
into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle
with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from
pans. Cool on wire racks.

Yields
2 Servings