Pierniki (polish Spice Cookies)

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Ingrients & Directions


1 c Honey
4 c Flour
-Pinch of black pepper
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1/2 ts Allspice
4 Eggs
1 c Sugar
1 ts Soda, dissolved in a little
-water

Heat the honey until it boils, then allow it to cool to lukewarm.
Sift the flour with the spices. Beat the eggs with the sugar until
thick. Add the soda, the honey, and the flour. Mix well. Roll out the
dough on a lightly floured board to 1/4-inch thickness. Cut cookies
in whatever shapes you like.

Bake them on buttered sheets in a 350F oven for about 10 to 15
minutes, or until just lightly browned. The Pierniki may be
decorated with a thin glaze made of confectioners’ sugar, water,
almond or vanilla extract, and a drop of food coloring.


Yields
1 servings

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

Jim’s Cake Suprise

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Ingrients & Directions


1 Box yellow cake mix
1 Pint heavy whipping cream
3 Bananas
2 Packs banana instant pudding
1/4 c Bailey’s Irish Cream
– or more to taste
1/4 c Powdered sugar
1 Can Pillsbury prepared
-butterscotch cake topping

Prepare pudding in advance and let cool in refrigerator. Make cake in jelly
roll pan according to directions on box, using parchment paper on the
bottom of the pan to keep it from sticking. Let cool. Slice cake in half
lengthwise. In mixing bowl, add whipping cream and whip till thick. Add
powdered sugar and Bailey’s, whip just a bit more. In the whipping bowl,
mix together the whipped cream with the banana pudding. Spread this mixture
over the top of one of the cake halves. Top with sliced bananas. Heat the
butterscotch topping in microwave to make it spread easier. Cover the top
of this with the warm topping. Serve immediately.


Yields
8 Servings

Jiffy Cake

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Ingrients & Directions


1 1/2 c Flour
1 ts Soda
1/4 ts Baking powder
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1/4 ts Cloves
2 tb Cocoa
1 c Sugar
2 Eggs
1 c Sour cream

Sift together the first 8 ingredients and just put in mixing bowl; add
sugar, unbeaten eggs and sour cream. (Sweet cream may be used by mixing 1
Tbsp. vinegar into it.) Beat all together at once. Pour into oiled pan (8 X
8 inch) and bake 25 min. in moderate (350 degree) oven. For variety add 1/2
c. raisins and nuts mixed.


Yields
1 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

Jennie Benedict’s Rum Cake

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Ingrients & Directions


1 c Butter or margarine;
-softened
2 c Sugar
3 1/2 c Sifted cake flour
1 tb Baking powder
1 pn Salt
1 c Milk
1 ts Vanilla
3 Egg whites

FILLING
2/3 c Butter or margarine;
-softened
2 1/2 c Sifted powdered sugar
1/4 c Light rum

FROSTING
2 c Sugar
2 Egg whites
1 c Water
1 1/2 ts Light rum

(from The Southern Heritage Cakes Cookbook, 1983)

Method: Cream butter; gradually add sugar, beating well. Combine flour,
baking powder, and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in vanilla. Beat egg whites
until stiff peaks form; fold into batter. Spoon batter into 2 waxed
paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove from pans and cool completely. Spread filling
between layers of cake and chill. Spread top and sides of cake with
frosting. Yield: one 2-layer cake.

Filling: Combine all ingredients, beating until smooth. Chill. Yield: about
1 1/2 cups

Frosting: Combine sugar and egg whites (at room temperature) in top of a
double boiler; add water, and beat on low speed of electric mixer for 30
seconds or just until blended. Place over boiling water; beat constantly on
high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting
is thick enough to spread. Yield: enough for one 2-layer cake


Yields
1 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

Jan’s Ff Multigrain Pancakes

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Ingrients & Directions


1 c Whole wheat flour
1/4 c Quinoa flour
1/2 c Barley flour
1/2 c Corn meal
3 ts Baking powder
1 Scant tsp salt
6 Egg whites or 2 tb Just
-Whites and 6 tb water
1/2 c Apple sauce
2 c Oat milk or rice or soy
1 tb Honey or Sucannat
1 1/2 c Fresh blueberries (mix in
-last)

(serves 4 hungry people or 6 less hungry)

Mix dry ingredients together and then mix in liquid ingredients. Fry in
nonstick pan and enjoy!

Yields
1 Servings

Jalapeno Grit Cakes With Shrimp And Sausage

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Ingrients & Directions


2 c Water
1/4 ts Salt
1/2 c Quick-cooking grits
1 1/2 tb Minced seeded jalapeno
-chilies
1 1/2 tb Butter
1 lb Uncooked medium shrimp;
-peeled, deveined
8 oz Andouille sausage or other
-fully cooked spicy smoked
-sausage; (such as hot
-links), diced
3/4 c Whipping cream
1/2 c Canned low-salt chicken
-broth
1/2 c Freshly grated Parmesan
-cheese
Chopped fresh chives

Combine water and salt in medium sauce pan. Bring to boil. Gradually whisk
in grits. Reduce heat to low, cover pan and simmer until tender and almost
all liquid is absorbed, stirring occasionally, about 8 minutes. Uncover;
stir until all liquid is absorbed, about 1 minute. Remove from heat. Stir
in jalapenos. Season with pepper. Let stand until just cool but not set,
stirring occasionally, about 30 minutes.

Drop grits mixture by generous 1/4 cupfuls onto nonstick baking sheet
forming 6 mounds. Press with fingertips to form 2-inch rounds. Let stand at
room temperature until firm, about 1 hour. (Can be made 1 day ahead. Cover
baking sheet with plastic; refrigerate.)

Preheat oven to 350 F. Bake cakes uncovered until hot, about 15 minutes.
Meanwhile, melt butter in large skillet over high heat. Add shrimp and
sausage; saute until shrimp are opaque in center, about 3 minutes. Using
slotted spoon, transfer shrimp and sausage to plate. Add cream and broth to
skillet; stir until lightly thickened, about 3 minutes. Add cheese; simmer
until cheese melts and sauce is thick, about 2 minutes. Return shrimp and
sausage to skillet. Season with salt and pepper. Remove from heat. Place 1
grit cake on each of 6 plates.

Spoon sauce over grit cakes, dividing equally. Sprinkle with chives and
serve.


Yields
6 Appetizer

Italian Creme Cake

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Ingrients & Directions


1/2 c Butter; softened
1/3 c Shortening
1 3/4 c Sugar
4 Egg yolks
1 ts Vanilla
1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Baking soda
3/4 c Buttermilk
1 cn (3 1/2-oz) flaked coconut
1 c Chopped pecans
4 Egg whites
CREAM CHEESE PECAN FROSTING:
12 oz Cream cheese
6 tb Butter
1 1/2 ts Vanilla
6 c Powdered sugar; sifted
1/2 c Chopped pecans

In a large mixer bowl beat butter and shortening with an electric mixer
until combined. Add sugar; beat on med-hi speed til mixture is light and
fluffy. Add egg yolks and vanilla; beat well. In another bowl combine
flour, baking powder and baking soda; add to egg yolk mixture alternately
with buttermilk, beating just til combined after each addition. Stir in
coconut and chopped pecans. Wash beaters thoroughly.

In a small mixer bowl, beat egg whites til stiff peaks form. Stir about 1/3
of the whites into the cake batter to lighten. Fold in remaining whites.

Pour batter evenly into 3 greased and floured 8-inch cake pans. Bake in a
350* oven for 25-30 min. or til a toothpick inserted near the center comes
out clean. Cool in pans 10 min.; remove from pans. Cool layers thoroughly
on wire racks.

When cool, spread the top of one cake layer with Cream Cheese Pecan
Frosting. Top with another layer, frost, and top with the last layer. Frost
top and sides of cake with remaining frosting. If desired, decorate cake
with edible flowers or pecan halves. Keep cake chilled until serving time.
Store any leftover cake, covered, in refrigerator for up to 2 days. Makes
14 servings.

Potluck tips: For easier toting, substitute a 13x9x2 pan for the three
8-inch pans. Bake 35-40 min. or til done. Frost cool cake with half of a
recipe of Cream Cheese Pecan frosting.

Cream Cheese Pecan Frosting: In small mixer bowl beat cream cheese, butter
and vanilla until smooth. Gradually add powdered sugar, beating til smooth.
Stir in pecans. Makes 2 cups.


Yields
1 Servings