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

Johnnie Cake

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Ingrients & Directions


2 c Plain flour
1 ts Salt
3 ts Baking powder
3 ts Oil
1 c Milk
2 tb Sugar-optional

Mix dry ingredients; add liquids. Mix together and knead for a few minutes.
Put into a greased 8×8 in. pan and place in a preheated oven at 375F. Bake
approximately 20 min.

Yields
1 Servings

Jiffy Ginger Cake

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Ingrients & Directions


1 c Brown sugar
1 c Water
1 c Sultanas (golden raisins)
5 oz Butter
1 tb Golden syrup (karo)
1 ts Ground ginger
2 c Flour
1 ts Mixed spice
2 ts Baking soda

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Date: Thu, 11 Nov 93 13:20:58 PST

Put sugar, water, sultanas, butter, ginger and spice into a saucepan. Bring
to the boil and simmer 1 min. Pour into a large bowl and cool well. Sift
in the flour and baking soda. Spoon into greased loaf tin. Bake 45 mins. to
1 hr. at 170 degs C.

REC.FOOD.RECIPES ARCHIVES

/MISC

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

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

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

Jeanne’s Cake

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Ingrients & Directions


Base:
1/3 c Shortening
1/4 c Icing sugar
1 ts Vanilla
1 c Flour
1/3 ts Baking powder
Cake:
1/2 c Shortening
3/4 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
Frosting:
1/2 c Milk
2 tb Flour
1/2 c Butter
1/4 c Shortening
1/2 ts Vanilla
1 c Icing sugar

For base: Cut shortening into dry ingredients; mix well. Pat firmly and
evenly into an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For
cake: Cream shortening and sugar; add eggsand vanilla, beating well until
fluffy. Sift flour, baking powder and salt together; add to creamed
mixture alternately with milk. Pour batter into a greased and floured
8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In
small saucepan, stir together the milk and the flour. Cook, stirring
constantly until mixture is thickened and smooth; cool. On highest speed of
mixer, beat cooled flour mixture wit h butter, shortening and vanilla until
smooth and fluffy. Blend in icing sugar and salt; continue beating until
frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place
shortbread base on serving plate; spead with small amount of frosting.
Place cake on base. Cover top and sides of cake with remaining frosting.
If desired, garnish with chocolate sprinkles or decorate as you wish.


Yields
1 Servings

Jack Daniels Cake

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Ingrients & Directions


Blend:
1/2 c Unsalted butter — room
Temp
1 c Sugar
Add:
3 Eggs
Add:
1/2 c Jack Daniels
Blend in remaining:
1/2 ts Baking powder
2 c Flour — generous
1/2 c Nuts, raisins, currants
Or whatever — (opt.)

Bake 60-90 minutes (big span I know, I usually take it out at 75 min.) in a
loaf pan. It will rise up and brown, the top will crack. The alcohol
evaporates of course, so you’re left with this great nutty sweet flavor. I
slice the loaf lengthwise then across to get little servings. It’s rich. I
have used other brands, but I’m told JD is truly best. Not being a
bourbon/whisky drinker, I take someone elses word for it. Enjoy!

Yields
10 Servings

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 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

Italian Cream Cheese Cake

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Ingrients & Directions


1 Stick butter or margarine
1/2 c Shortening
1 ts Baking soda
2 c Flour
2 c Sugar
5 Egg yolks
1 c Buttermilk
2 ts Vanilla
1 sm Cn coconut
1 c Chopped pecans
5 Egg whites, beaten
Frosting:
1 8-oz pk cream cheese
1 Box powdered sugar
1/2 Stick butter or margarine
1 ts Vanilla

Cream shortening & butter, add sugar & egg yolks. Beat well. Combine dry
ingredients, add to mixture with butter & flour. Add coconut & 3/4 c
pecans. Fold in egg whites & mix. Bake at 350 degrees for 25 min.

Frosting:

Cream together & add the remaining pecans.

~-

Yields
1 Servings