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

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

Jewish/catholic Apple Cake

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Ingrients & Directions


Dot metzinger dfvf10b
4 Macintosh apples; peeled
-Cored and sliced or cubed
2 ts Cinnamon
5 tb Sugar
3 c Flour; sifted
2 c Sugar; separated
1 c Vegetable oil
4 Eggs
1/4 c Orange juice
3 ts Baking powder
2 1/2 ts Vanilla
1 ts Salt
1 c Chopped walnuts; (optional)

Preheat oven to 350^. Combine cinnamon and 5 tablespoons sugar and sprinkle
over apples; set aside. Combine and beat remaining ingredients (except
walnuts) in large bowl until smooth. Stir in walnuts. Pour 1/2 batter into
a well greased 10-inch tube pan. Arrange 1/2 of apple mixture over it. Pour
in the rest of batter and arrange the rest of the apples on top of the
batter. Bake at 350^ for 1 1/2 hours. Allow cake to cool in an upright
position. May be frozen for future use.

NOTE: if apples look small then use 5 instead of 4!

Yields
8 Servings

Jewish Honey Cake

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Ingrients & Directions


3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.


Yields
1 Servings

Jewish Apple Cake #1

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Ingrients & Directions


1 c Oil
2 c Sugar
4 Eggs
2 1/2 ts Vanilla
1/2 ts Cinnamon
3 md Apples
3 c Flour
3 1/2 ts Baking powder
1/2 c Orange juice
1/2 c Cut up nuts; if desired
-(reserve small amount for
-topping)
2 tb Sugar & cinnamon mixed

Mix ingredients in order given, except the apples. Peel & slice apples
thinly with grater or cabbage cutter. In greased & lightly floured tube pan
pour about 1 inch of batter, a layer of apples, more apples, then balance
of batter. Sprinkle top with cinnamon, sugar & small amount of chopped
nuts. Bake 1-1/4 hours at 350. Especially good for coffees.

MRS WILLIAM (BETTY) BRAUN

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Jewelled Fruitcake Miniatures

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Ingrients & Directions


8 oz Dried apricots; cut up
8 oz Pitted dates; cut up
1 1/2 c Brazil nuts; chopped
1 c Maraschino cherries;
-drained, cut in half
1 c Candied pineapple; cut up
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla

Heat oven to 325 degrees. Place paper nut cups or miniature paper cups on
baking sheet. Mix ingredients throughly. Spoon about 1 tablespoon into each
cup. Bake for 25 mins. or until a toothpick comes out clean. If they are
getting too dark cover with tinfoil the last 10 mins. Cool completely. Wrap
securely and store in refrigerator. Makes about 3 1/2 doz. To make in small
loaf pans: Line pans with aluminium foil and bake for 35-40 mins. Makes 6


Yields
42 Servings

Jewel Toned Fruitcake

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Ingrients & Directions


2 c Dried apricots
2 c Pitted dates
1 c Red or green maraschino
-cherries, drained
1 1/2 c Brazil nuts
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla
1 c Red & green candied
-pineapple, cutup

Heat oven 300?. Line a loaf pan 9x5x3 or 8x4x2 with foil. grease foil.
Leaving apricots, dates, cherries and nuts whole, combine all ingredients
in large bowl, mix thoroughly. Spoon into prepared pan, spread evenly. Bake
1 hr. 45 min or until wooden pick comes out clean. If cake becomes too
dark, cover with foil last 30 min of baking. Remove from pan, cool. Store
in foil. Makes l loaf.


Yields
1 Servings

Jessica’s Chocolate Brownie Cheesecake

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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

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings

Jennifer’s Carrot Cake

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Ingrients & Directions


3 c Unbleached white flour
2 c Sugar
1 c Shredded coconut
2 1/2 ts Baking soda
2 1/2 ts Cinnamon
1/4 ts Nutmeg
1 ts Salt
2 c Shredded carrots
1 1/4 c Oil
2 ts Vanilla
1 ts Grated orange zest
1 cn (11-oz) mandarin oranges
-(undrained)
3 Eggs

From: morrissey@stsci.edu (Mostly Harmless)

Date: Tue, 14 Sep 1993 16:50:10 GMT

Here are some carrot recipes i have gathered from the net lately. Enjoy!

This recipe is from Jennifer Pfeiffer, of Portland, Oregon, and won a prize
in a cooking contest. This recipe recommends, if possible, baking and
frosting the cake 2 days in advance of serving, and then allowing it to
season in the refrigerator.

Mix all ingredients for 2 minutes at highest speed on electic mixer. Pour
into 9×13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan
for 10-20 minutes before removing.

REC.FOOD.RECIPES ARCHIVES

/CAKES

ALLOW TO SEASON 2 DAYS IN FRIDGE

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

Yields
16 Servings