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

Jewish Crumb Cake

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Ingrients & Directions


1/2 lb Butter; Softened
2 c Sugar
2 ts Vanilla
1/2 ts Salt
4 Eggs
1 pt Sour Cream
3 c Flour
2 ts Baking Soda
1 c Sugar
3 ts Cinnamon
3 tb Chopped Nuts; Optional
5 tb Coconut; Optional

1. Cream together first 4 ingredients.

2. add 4 eggs, one at a time, at high speed.

3. Add 1 pint sour cream at low speed.

4. Sift together next 2 ingredients and mix with first mix with first
mixture.

5. Mix sugar, cinnamon, nuts and coconut together in separate bowl.

6. Grease and flour 2 10′ square pans.

7. Put part of batter into each pan, then sprinkle with sugar mixture and
cut through, using knife.

8. Add balance of batter, then top with remaining sugar mixture, cut again.

9. Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in
center comes out clean.

Cool on rack, in pan.


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

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

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 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

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 Sour Cream Cake

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Ingrients & Directions


–CAKE–
2 x Eggs, separated
1/2 c Firmly packed brown sugar
1 c Coconut
1/2 c Ground pecans
1 pk Pillsb.+Butter Cake Mix
1 c Sour cream
1/2 c Amaretto
1/2 c Water
2 x Eggs

-GLAZE-
1 c Powdered sugar, sifted
2 tb Cocoa
2 tb Amaretto
1 tb Butter/margarine, softened
1 tb Corn syrup
3 ts Water
2 ts Ground pecans
6 x Maraschino cherries

Heat oven to 350F. Generously great 10-in tube pan. In small bowl, beat 2
egg whites until foamy. Gradually add brown sugar; beat until stiff peaks
form about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread
meringue on bottom and up sides of pan to within 1 in. of top of pan. In
large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water,
eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high
speed. Pour batter into pan. Bake at 350F for 55 to 65 min. or until
toothpick inserted in center comes out clean. Cool upright in pan 10
minutes; loosen sides and invert onto serving plate. Cool completely. In
small bowl, blend powdered sugar, cocoa, 2 tb amaretto, margarine, corn
syrup and 2-4 tsp water until of desired spreading consistency. Spoon over
top of cake, allowing some to run down sides. Garnish with ground pecans
and cherries. Comes fron “Best of the BAKE OFF Contest”, year unknown.

From

Yields
16 Servings

Italian Pound Cake

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Ingrients & Directions


1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate
-or sliced strawberries
1 ts Vanilla
FROSTING
8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled

CAKE/FILLING

Cake: Cream butter, slowly adding sugar until light. Add eggs one at a
time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5
loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan
for 5 minutes before turning onto rack. Slice horizontally into three
sections.

Filling: Combine first four ingredients in blender until smooth. Fold in
grated chocolate or strawberries. Spread evenly between layers.

Frosting: Melt chocolate with coffee over very low heat. Beat in butter a
small amount at a time. Continue beating until thick and of spreading
consistency. Frost cake and garnish.

From

Yields
6 Servings

Italian Lemon Cheesecake

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Ingrients & Directions


1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

APRICOT SPREAD
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

Yields
10 Servings