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

Jewish Coffee Cake #1

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Ingrients & Directions


1/2 c Butter
1 c Firmly packed light brown
-sugar
3 lg Eggs
1 ts Vanilla extract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 pt Sour cream

STREUSEL TOPPING
3/4 c Dark brown sugar
3 ts Flour
3/4 c Chopped nuts
1/2 c Sugar

From: Linda Shapiro / Naples FL lss@coconet.com

Date: Wed, 3 Jul 1996 08:25:25 -0400
Recipe By : Internet/ Lauren Roberts 4-96

OVEN: 350, Grease an angel food pan.

Cream butter and sugar. Add vanilla. Beat in eggs well. Add dry
ingredients alternately with the sour cream.

Place 1/3 of streusel on bottom of pan and then half of batter, then 1/3 of
streusel, then rest of batter, sprinkling the remaining streusel on top.

Bake for 55 minutes.

FOR STREUSEL: Mix all ingredients together.

NOTES : Serving Size: 10

JEWISH-FOOD digest 226

From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
12 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

Jack-o-lantern Chocolate Cake

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Ingrients & Directions


PATTI – VDRJ67A
2 c Cake Flour; sifted
1 ts Soda
1/2 ts Salt
1 c Butter; or shortening
1 1/3 c Brown sugar; firmly packed
3 Eggs; well beaten
4 oz Unsweetened Chocolate; melt
2/3 c Water

Sift flour once, measure, add soda -and salt, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add eggs and beat well; then chocolate and blend.
Add flour, alternately with water, a small amount at a time, beating after
each addition until smooth. Bake in two greased deep 9″ layer pans in 350~
oven for 30 minutes, or until done. Use Halloween Frosting (See recipe)
Spread orange tinted frosting between layers, reserving about 1/4 for
pumpkin decoration. Spread chocolate frosting on top and sides of,cake,
reserving sinall amount for decorating. Decorate top of cake with pumpkin
of orange tinted frosting. Outline eyes, nose, and mouth of
jack-o’-lantern- face with chocolate frosting, using pastry tube or or a
small knife. Melted chocolate may be used for outlining jack-o’-lantern
faces.

Yields
1 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

Irish Whiskey Oat Cake

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Ingrients & Directions


–CAKE–
1/2 Cu Irish whiskey
1 c Rolled oats
1/2 c Dried currants; or raisins
1 1/3 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Allspice
1 1/4 c Granulated sugar
1 1/2 c Packed light brown sugar
2/3 Cu solid vegetable
-shortening
2 lg Eggs
1 tb Molasses
2 ts Vanilla

TOPPING
1 c Whipped cream
2 tb Confectioner’s sugar
2 ts Irish whiskey
1 ts Vanilla extract
Springform pan; (9-inch)

Description: The simple become sublime when oats are soaked in a lavish
amount of Irish whiskey before using them in this currant-studded cake.
Water can be used in place of the whiskey although both the texture and the
taste will be different.

Preparation: 30 min; stand 20 min; cook 45 mins. Make one 9-inch cake.

1. For cake, put whiskey, oats and currants in a bowl; let stand 20
minutes. Mix flour, baking soda, salt, nutmeg and allspice; set aside. Heat
oven to 350 degrees. Grease a 9-inch springform pan.

2. Beat granulated sugar, brown sugar and shortening in large bowl of an
electric mixer on high speed until light, about 2 minutes. Beat in eggs,
one at 3 time, mixing well after each addition. Mix in oat mixture molasses
and vanilla. Fold in dry ingredients.

3. Transfer batter to prepared pan. Bake until a toothpick inserted in
center comes out clean, about 45 minutes. Cool on a wire rack. Loosen cake
from sides of pan; remove sides.

4. For topping, whip cream in small bowl of electric mixer until it holds
soft peaks. Add confectioners’ sugar, whiskey and vanilla and mix to
combine. Serve cake warm or at room temperature, sprinkled with
confectioners’ sugar and topped with whipped cream.

see menu with irish theme


Yields
8 Servings

Individual Upside-down Banana Nut Cakes

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Ingrients & Directions


6 tb Unsalted butter, softened
1/3 c Firmly packed dark brown
-sugar
1/4 c Lightly toasted macadamia
-nuts, coarsely chopped
2 Firm bananas, peeled and cut
-into 1/4-inch thick slices
3/4 c All-purpose flour
3/4 ts Baking powder
1/4 ts Cinnamon
1 pn Salt
1/4 c Granulated sugar
2 lg Eggs
1/2 ts Vanilla

Preheat oven to 350 degrees F.

In a small saucepan melt 4 tablespoons of butter and divide between four
1-cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in
each ramekin. Arrange banana slices over the nuts, overlapping to fit.

In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a
separate bowl cream together the remaining butter and the granulated sugar.
Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry
ingredients, mixing until batter is just combined. Divide batter evenly
among the four ramekins. Transfer the ramekins to a baking sheet and bake
for 25 minutes, or until puffed and golden brown. Cool the ramekins on a
rack for 5 minutes. Run a sharp knife around edges of ramekins and
carefully invert onto serving plates.

Yield: 4 servings

NOTES : Cooking Live
Yields
1 Servings

Individual Fruitcakes

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Ingrients & Directions


7 tb Unsalted Butter
4 oz Pitted Dried Cherries;
-coarsely chopped
3/4 c Orange Liqueur
4 oz Dried Apricots
2 oz Dried Pineapple; broken up
1/2 c Cake Flour
1/4 c Firmly Packed Light Brown
-Sugar
2 tb Crystallized Ginger; finely
-chopped
1/4 ts Ground Nutmeg
1 pn Ground Cloves
2 Eggs
2/3 c Pecans; coarsely chopped

Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or bowls
with 1 tb butter. Line bottom of molds with waxed paper. Grease paper.
Combine cherries and liqueur in microwave-safe 4 cup glass measure.
Reserve. Combine apricots, pineapple, and 2 ts flour in a food processor.
Pulse with on/off motion until coarsely chopped. Stir into cherry mixture.
Cover measure tightly with microwave-safe plastic. Microwave on HIGH (100%)
for 3 minutes. Carefully prick plastic to release steam. Carefully uncover.
Drain through strainer, reserving fruit and syrup separately.

Place remaining flour, butter, sugar, ginger, nutmeg and cloves in food
processor. Pulse with on/off motion to combine. Add eggs. Whirl just until
smooth. Scrape mixture into a large bowl. Stir in nuts and reserved fruit.
Divide batter evenly among prepared molds. Cover each tightly with
microwave-safe plastic wrap. Place bowls around inside edge of microwave
carousel. Microwave on HIGH (100%) for 4 minutes and 30 seconds. Carefully
prick plastic to release steam. Carefully uncover.

Turn cakes onto a large plate and let cool slightly. Carefully remove waxed
paper. Brush reserved syrup over cakes as they cool. When completely cool,
wrap cakes in plastic warp. Store in refrigerator and use within 2 weeks.

Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61 mg
sodium, 161 mg cholesterol.

Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat.


Yields
4 Servings

Individual Chocolate Cheesecakes

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Ingrients & Directions


1 1/2 c Flaked coconut
1 c Bisquick baking mix
1/4 c Butter; softened
1 pk (8 oz) cream cheese;
-softened
3/4 c Granulated sugar
3 tb Cocoa
1/2 ts Vanilla
1 Egg
1/2 c Dairy sour cream
2 tb Packed brown sugar
1/2 ts Vanilla
Coconut; chocolate chips or
-chopped nuts

Heat oven to 375 degrees. Mix 1 1/2 cups coconut, the baking mix, and
margarine thoroughly. Press about two tablespoons mixture on bottoms and up
sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with fingers floured
with baking mix, building up slight edges. Beat cream cheese, granulated
sugar, cocoa, 1/2 teaspoon vanilla and the egg in small bowl on low speed
until smooth. Spoon about 2 rounded measuring tablespoons into each cup.
Bake until firm, 15 to 18 minutes. Mix sour cream, brown sugar and 1/2
teaspoon vanilla. Spread scant measuring tablespoonful over each
cheesecake. Sprinkle with coconut. Bake 5 minutes. Cool on wire rack 30
minutes. Carefully run metal spatula around cups to loosen; remove from
pan. Cover loosely and refrigerate at least 30 minutes but no longer than 3
days.

12 cheesecakes

Yields
12 Servings

Indian Pudding Cake With Molasses Cream

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Ingrients & Directions


Vegetable cooking spray
3/4 c Firmly packed brown sugar
1/3 c Vegetable oil
1/3 c Molasses
1/3 c Nonfat sour cream
1 tb Dark rum
1 ts Vanilla extract
3/4 c Yellow cornmeal
1/2 c All-purpose flour
1 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/8 ts Salt
5 Egg whites, at room
-temperature
1/2 ts Cream of tartar
2 tb Brown sugar
2 ts Powdered sugar
8 oz Light cream cheese, (1/2
-tub) softened
1/2 c Nonfat sour cream
1/4 c Sifted powdered sugar
2 tb Molasses
1/2 ts Vanilla extract

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with
wax paper. Coat wax paper with cooking spray, and set pan aside.

Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar through
vanilla) in a large bowl; stir well, and set molasses mixture aside.

Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl;
stir well, and set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently fold egg white mixture and cornmeal mixture
alternately into molasses mixture, beginning and ending with egg white
mixture. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire rack. Carefully peel off wax paper; let cool completely. Place
cake on a serving plate; sift 2 teaspoons powdered sugar over cake.

Place cheese in a bowl, and beat at medium speed of a mixer until smooth.
Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons molasses, and
1/2 teaspoon vanilla; beat until well-blended. Yield: 8 servings (serving
size: 1 cake wedge and 2 tablespoons sour cream mixture).

Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Carbohydrate; 20mg Cholesterol; 247mg Sodium

Serving Ideas : Serve with cake.


Yields
8 Servings