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

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

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

Italian Cream Cake #3

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Ingrients & Directions


–CAKE–
1/2 c Crisco
1 Stick margarine
2 c Sugar
1 c Buttermilk
1 ts Soda
5 Eggs (separated)
2 c Flour
2 ts Vanilla
1 cn Angel flake coconut
1 c Pecans

-ICING-
1 pk (8-oz) cream cheese
1 Stick margarine
2 ts Vanilla
1 c Pecans (chopped)
1 lb Powdered sugar

From: ginab@panix.com

Date: 16 Nov 1994 10:19:55 -0500
Cake: Cream Crisco, oleo and sugar. Add buttermilk in which soda has been
dissolved. Separate eggs and add yolks. Mix remaining ingredients in
order. Beat egg whites until stiff and carefully fold in. Pour into three
9″ round or square Pans (greased and floured) and bake at 325 degrees for
30 minutes.

Icing: Soften cream cheese and margarine. Beat until creamy. Add powdered
sugar, vanilla and pecans. Ice between layers and top of cake.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
16 Servings

Italian Cream Cake #2

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Ingrients & Directions


1 c Buttermilk
1 Stick butter or margarine
1/2 c Shortening
2 c Sugar
5 Eggs; separated
2 c Flour
1 ts Soda
1 ts Vanilla
1 c Chopped nuts
1 cn (small) coconut

-ICING-
1 pk (8-oz) cream cheese
1/2 Stick butter; softened
1 Box powdered sugar
1 tb Vanilla
1 c Chopped pecans

CAKE: Cream together the butter & shortening. Add sugar & egg yolks & beat.
Combine flour & soda & add to creamed mixture, alternating with buttermilk.
Add vanilla, nuts & coconut. Beat egg whites & fold in. Pour batter into 3
greased & floured pans & bake at 350 for 20 minutes. ICING: Combine all
ingredients & ice cake.

GLADYS QUINN BUSBY

From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings

Impossible Hot Fudge Pudding Cake

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Ingrients & Directions


1 c Bisquick
1 c Sugar
3 tb Unsweetened Cocoa Powder
1/3 c Unsweetened Cocoa Powder
1/2 c Milk
1 ts Vanilla
1 2/3 c Hot Water

Preheat oven to 350~. In a greased 8″ square pan, mix Bisquick, 1/2 C
sugar and 3 T cocoa powder. Stir in milk and vanilla until blended.
Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top.
DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with
confectioner’s sugar if desired. Spoon into dessert bowls while hot. Tastes
great with a scoop of vanilla ice cream or whipping cream on top.

Yields
1 Servings

Impossible Chocolate Pudding Cake

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Ingrients & Directions


1 c Bisquick
1/2 c Sugar
3 tb Unsweetened cocoa powder
1/2 c Milk
1 ts Vanilla
1/3 c Unsweetened cocoa powder
1/2 c Sugar
1 2/3 c Hot water

Mix Bisquick, 1/2 cup sugar and 3 tbsp. cocoa powder. Stir in milk and
vanilla until blended. Put into greased 8 x 8 pan. Sprinkle remaining cocoa
powder and sugar over top and gently pour hot water over top. DO NOT STIR!

Bake 40 mins. or until top is firm. Dust lightly with icing sugar if
desired. Spoon into dessert bowls while still hot. Top with a scoop of
vanilla ice cream or whipped cream.

* I will try adding walnuts next time I make it.


Yields
1 Servings

Imdividual Gingerbread-apple Upside-down Cakes

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Ingrients & Directions


1/2 c Unsalted butter; at room
-temperature
2 lg Granny Smith apples; peeled,
-cored and, thinly sliced
1/3 c Brown sugar
1/3 c Sugar
1 Egg
1/4 c Plus 2 tablespoons boiling
-water
1/4 c 2 tablespoons molasses
1 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 ts Ground ginger
1/2 ts Ground cinnamon
Vanilla Ice cream or creme
-fraiche

1.Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4
cup of butter in a medium heat. Add the apples and saute until soft, about
5 minutes. Add the brown sugar and stir until melted. Divide the mixture
among the muffin cups and et aside.

2.Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly
mix in the boiling water and then the molasses. Sift the dry ingredients
together and then stir them into the batter.

3. Divide the batter among the muffin cups. Bake until the top springs back
when touched, about 25 minutes.

4. Using a serrated knife, cut off just enough of the top of the cakes to
make them level. Turn the cakes out of the tin. Immediately place on plates
with a scoop of ice cream or a dollop of creme fraiche and serve.


Yields
8 Servings