Brigitte Sealing’s Melba Cheesecake Pie

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Ingrients & Directions


1/4 c Butter
1 1/4 c Graham cracker crumbs
2 tb Sugar
1 cn 16 oz Sliced Peaches,drained
1 pk Cream cheese 8 oz
1/3 c Sugar
1/2 c Sour Cream
1 Egg
1/2 ts Almond Extract
1/3 c Raspberry Jam

Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and
sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until
hot. Arrange peaches in crust. Microwave cheese in glass bowl 1
minute on MEDIUM,or until soft.Blend in remaining ingredients,except
jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or
until edges are set,rotating once. Cool. Spoon jam on pie. or until
soft.

Yields
6 Servings

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

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

John Nunziata’s Chocolate Cheesecake

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Ingrients & Directions


1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semisweetened,
Grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet,
1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)

Contributed to the echo by: Fred Towner Originally from: Calgary Sun –
Monday, June 18, 1990 John Nunziata’s Chocolate Cheese Cake

Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
from pan. Chill and serve with whipped cream.

Serves 10.

From

Yields
10 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

Jimmy Carter Cake

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Ingrients & Directions


-CRUST-
2/3 c Dry roasted peanuts; chopped
1 c Flour
1 Stick margarine

-FIRST LAYER-
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool Whip

-SECOND LAYER-
1 sm Instant chocolate pudding
1 sm Instant vanilla pudding
2 3/4 c Milk
1 c Cool Whip

TOPPING
Chopped peanuts
Hershey bar; shaved

Blend flour and margarine; add peanuts. Press into a greased 9 x 13-inch
pan. Bake at 350 degrees for 20 minutes. Cool.

Cream peanut butter and cheese. Add sugar. Blend in Cool Whip and spread
over crust.

Mix pudding mixes with milk and mix well. Spread over first layer. Top with
Cool Whip. Shred Hershey bar and chopped peanuts on top for garnish.

Yields
12 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

Jill’s Fruitcake

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Ingrients & Directions


4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
– cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

From

Yields
6 Loaves

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