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

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

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

Jenny’s Christmas Cake

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Ingrients & Directions


10 oz Wholewheat flour
1 1/2 lb Dried Mixed Fruit
4 oz Glace Cherries
2 oz Chopped Walnuts
2 oz Chopped Almonds
2 ts Baking Powder
Nutmeg
1/2 ts Salt
8 oz Butter
5 Eggs (4-6)
3 tb Molasses (2-4)
1 Grated rind of 1 lemon
1 Grated rind of 1 orange
8 oz Demerera Sugar
LOTS of ALCOHOL
-about half bottle of rum
-or brandy or both
1/4 pt Guiness

Mix the fruit and alcohol together and leave to soak for 3 days minimum.
Add cherries and nuts to mixture. Mix flour, baking powder, spices and salt
together. Cream the butter, and sugar, when light and fluffy beat in
molasses and then eggs one at a time. Fold in half of the flour mixture
followed by the fruit and alcohol mixture. Then fold in the remainder of
the flour. Bake in lined tin wrapped in newspaper and secure tin with
string. Bake at Gas 3 for first two hours then reduce to Gas 2 for a
further 90 minutes. When cooked sprinkle cake with alcohol. Keep wrapped in
foil and every so often sprinkle with alcohol.

From

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

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

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

Jamaican Wedding Cake (also Known As Black Cake)

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Ingrients & Directions


1 lb Raisins
1/2 lb Currants
1/4 lb Prunes
1 c Dark rum
1 1/2 lb Packed brown sugar (3 1/4
-cups)
1/2 lb Butter
6 Beaten eggs
1/2 lb Flour
1/2 ts Baking powder
1 ts Mixed spice (nutmeg,
-cinnamon, cloves and
-allspice)
1/4 lb Mixed fruit peel
1/4 lb Chopped nuts

Wash and dry fruit, then put through food processor to chop. Soak in 3/4 c
rum in covered container for at least three weeks, stirring every few days.
When ready, make cake:

Heat 1 pound brown sugar in heavy bottomed frying pan until melted; simmer
until dark dark dark brown. Let cool (If you live in a city, you can
probably find “burnt sugar” in specialty markets like West Indies, and some
Latin markets. The commercial sugar makes a blacker cake.

Cream butter and remaining brown sugar. Add eggs a little at a time. Add
soaked fruits with their liquid, and enough caramelized sugar to make it as
dark as desired. Add dry ingredients and nuts.Pour batter into 9 or 10″
springform pan, greased and bottom lined with waxed paper. Bake at 300
degrees for about 2 to 2 1/2 hours. Sprinkle some of the remaining 1/4 cup
rum over cake immediately after removing it from the oven. Repeat a few
times. Allow cake to remain in pan for 2-3 days.

ICING THE CAKE

Remove cake from pan and place on cake plate. Roll out almond paste to a
circle big enough to drape over the cake, covering top and sides. Smooth
tightly over the cake and trim bottom edges. Allow to dry for a day before
adding royal icing.Make Royal Icing (this is an icing that becomes quite
hard): Beat 2 egg whites to a froth. Add 1 pound confectioner’s sugar, a
little at a time on low speed. Add juice of one lemon and continue beating
until stiff peaks form.

Using a knife dipped in hot water, spread icing over the almond paste. DO
NOT LEAVE UNUSED ICING UNATTENDED…IF YOU HAVE TO STOP, MAKE SURE IT IS
COVERED WITH DAMP PAPER TOWELS, OR COVERED AND REFRIGERATED. This icing
hardens and dries up quickly. A second layer of icing may be applied when
the first has dried. Decorate as desired.


Yields
1 Servings

Israeli Wine And Nut Cake

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Ingrients & Directions


8 Eggs
1 1/2 c Granulated sugar
1/2 ts Salt
1/4 c Orange juice
1 tb Orange rind
1/4 c Red passover wine
1 1/4 c Matzoh cake meal
2 tb Potato starch
1/2 ts Cinnamon
1/3 c Almonds; very finely chopped

Separate eggs into large mixing bowls. Gradually beat 1 1/4 cups sugar and
salt into yolk mixture until very thick and light in color. Add orange
juice, rind, and wine; beat at high speed until thick and light, about 3
minutes.

Sift together meal, potato starch, and cinnamon; gradually fold into orange
mixture until smoothly blended. Beat egg whites at highest speed until
whites stand in peaks but are not dry. Beating continuously, make meringue
by beating remaining 1/4 cup sugar into whites, a tablespoon at a time.
Fold meringue lightly into mixture. Fold nuts into batter gently.

Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
Bake at 325 degrees for 60 to 65 minutes or until cake springs back when
touched lightly. Invert pan on funnel or suspend over cooling rack. Allow
to hang 45 minutes.

While slightly warm, remove by running sharp thin-bladed knife around side
of pan with one long steady stroke.

busted by sooz


Yields
4 Servings

Irish Currant Cake

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Ingrients & Directions


16 tb (2 sticks) unsalted butter;
-softened
1 1/2 c Sugar
1 ts Salt
2 lg Eggs; at room temperature
1 Box; (10-ounce) currants

4 1/2 cups unbleached, all-purpose flour (spoon flour into cup and 1/2 cup
measures and level off with a spatula or the back of a knife) 2 teaspoons
baking powder 2 teaspoons baking soda 1 1/2 cups buttermilk or milk

Set a rack at the middle level of the oven and preheat to 350 degrees.
Prepare pans and set aside.

In a large mixing bowl, beat the butter until soft and light with a hand
mixer set at medium speed or in a heavy duty mixer fitted with the paddle.
Gradually beat in the sugar and salt and continue beating about 5 minutes,
until very light. Beat in the eggs, one at a time, continuing to beat until
the mixture is smooth and fluffy.

Place the currants in a small bowl and toss them with 2 tablespoons of the
flour. Stir the baking powder and baking soda into the remaining flour in a
bowl to mix. Stir half the flour into the butter and egg mixture, then stir
in the buttermilk. Stir in the remaining flour, then stir vigorously or
beat by machine on lowest speed about 1 minute, until well mixed. Stir in
the floured currants well.

Scrape the batter into two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans buttered
and lined with parchment or buttered waxed paper and smooth the top. Bake
for about one hour and fifteen minutes, until well risen and a deep golden
color. A skewer or thin knife plunged into the center of the cakes should
emerge clean. Cool in pans on a rack. Unmold cooled cakes and peel away
paper.

Yield: Two 8 1/2 by 4 1/2 by 2 3/4 inch loaves

Notes: Recipe courtesy of Nick Malgieri


Yields
1 Servings