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

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

Jello Cake

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Ingrients & Directions


1 pk Strawberry jello 4 serv
1 pk Cake mix-white NOT yellow

TOPPING
1 Envelope dream whip mix
1 sm Package ins.van.pudding mix
1 1/2 c Cold milk
1 ts Vanilla

Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at
room temp.

Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in
cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly
pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped
topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in frig and serve chilled.

From

Yields
24 Servings

Italian Wine Cake

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Ingrients & Directions


-JUDI M. PHELPS (BNVX05A)
2 c Cooked raisins *
1 c Butter or margarine
1 c Shortening
2 c Sugar
3 Eggs
4 c Sifted flour **
4 ts Cocoa
4 ts Baking soda
2 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
2 1/2 c Burgundy
2 c Nuts; chopped

*To prepare raisins, place in pan of cold water and bring to boil. Then
drain in sieve. Measure after draining. **Sift flour before measuring.
Cream butter and shortening together; then blend in sugar thoroughly. Beat
in eggs, one at a time, beating each one thoroughly before adding another.
Sift together flour, cocoa, soda, and spices. Add to beaten mixture
alternately with wine. Stir in raisins and nuts.

Divide batter into three greased and floured regular loaf pans (9x5x3
inches); or see below.

Bake at 350 degrees, 50 minutes, or until done. Surface springs back when
gently pressed with fingertip). Do not overbake. Cool in pans about 10
minutes before turning out (right side up) on wire racks. Recipe fills 8
small loaf pans 6 x 3-1/4 x 2 inches, plus 1 loaf pan 8-1/2 x 4-1/2 x 2-1/2
inches. Use a very big mixing bowl as this makes a large amount.

Yields
18 Servings

Israeli Upside Down Apple Cake

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Ingrients & Directions


-APPLES-
1/4 c Margarine
1/2 c Brown sugar
1/2 c White sugar
7 Apples, peeled and cored (up
-to 8)
Walnuts
Raisins
1 Lemon , juice of

-BATTER-
5 Eggs, separated
5 tb Sugar
1 ts Lemon juice
4 tb Potato starch, sifted

To prepare the apples, melt the margarine and the sugars in the bottom of a
deep round pan large enough to hold the apples comfortably. Arrange the
apples over the sugar. Fill the core openings with walnuts and raisins.
Pour the lemon juice over the apples. Bake in a preheated 375 degree F oven
for 30-35 minutes until the apples are tender.

To prepare the batter, in a large mixing bowl beat the egg yolks with the
sugar until very light. Add the lemon juice and sifted potato starch. In a
clean bowl, with clean beaters, beat the egg whites until stiff but not
dry. Carefully fold the beaten egg whites into the egg yolk mixture. Pour
the batter over the hot apples and bake for an additional 30 minutes or
until the cake tests done. Let the cake rest on a cake rack for 10 minutes
before turning it out, upside down, onto a large cake plate. Serve cold.


Yields
1 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

Injeera (ethiopian Pancakes)

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Ingrients & Directions


1 ts Dry yeast
2 1/2 c Warm water
4 c Flour
1 ts Baking powder
Oil

From: plgold@ix.netcom.com

Date: 19 Oct 1995 21:16:48 -0600

Here is a recipe for Injeera and also 2 recipes for sauces from “Sephardic
Cooking”, Copeland Marks. In Ethiopia the injeera are prepared with teff,
a grain of the millet family, but this recipe calls white flour.

1. Dissolve the yeast in the water, add it to the flour, and mix well. Let
the mixture stand at room temperature overnight. (In winter it takes 2
days to allow fermentation.)

2. Stir in the baking powder and let the mixture stand for 10 minutes.

3. Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the
batter, and fry over low heat for 1 or 2 minutes. When bubbles appear,
cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare
all the pancakes this way, frying on one side only. The injeera are served
at room temperature with meat and vegetable dishes, see recipes for
“Shuroe” and “Atar Allecha” in this cookbook.

REC.FOOD.RECIPES ARCHIVES

DOUGH TAKES 3 DAYS TO FERMENT

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

Yields
20 Servings

Iced Cinnamon Roll Coffee Cake

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Ingrients & Directions


1/4 c Granulated sugar
2 ts Cinnamon
1/4 c Walnuts, chopped fine
12 1/3 oz Reduced fat refrigerated
-cinnamon rolls, separate
-and cut each roll into
-quarters
1 tb Reduced fat margarine,
-softened

Preheat oven to 375. Prepare 9″ pie pan with cooking spray. In a small
bowl, combine sugar and cinnamon; sprinkle two tablespoons of the mixture
over prepared pan. Sprinkle three tablespoons walnuts over sugar mixture.
Place roll pieces evenly over walnuts; sprinkle with remaining sugar
mixture. Dot with margarine. Bake for 20 minutes or until golden brown.
Drizzle icing from rolls over top. Then, sprinkle with remaining walnuts.

Per serving: 177 Calories; 5g Fat (26% calories from fat); 2g Protein; 31g
Carbohydrate; 0mg Cholesterol; 349mg Sodium

Serving Ideas : Serve warm and cut into wedges.


Yields
8 Servings

Hurdy Gurdy Cake

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Ingrients & Directions


Prunes; dried and cooked
Apricots; dried
1/2 c Raisins
1/2 c Pecan halves
1/2 c Any fruit juice
1/3 c Honey
3 tb Butter
1 ts Ground ginger
3/4 c Shortening
1 c Sugar or half honey and half
-sugar
1/2 c Molasses
1 ts Ginger
1 ts Cinnamon
1 ds Allspice
2 Eggs
2 1/2 c Flour
1/2 ts Salt
1 ts Soda
1/2 c Boiling water

On the bottom of a well buttered skillet or pan, (I use cast iron) arrange:
prunes, apricots, raisins and pecans. Heat the fruit juice, honey, butter
and ginger together to make a nice thick syrup and pour over the fruits in
the skillet. To prepare the batter: cream the shortening and sugar
together. Add a small amount of the measured flour to the butter sugar
mixture. Beat the molasses and spices into this. Beat the eggs until they
are light and foamy and add to this mixture. Sift the flour, salt and soda
together. Stir the dry ingredients into the other mixture and quickly beat
the boiling water into it. Pour the batter over the fruit in the pan and
bake in a slow oven, 300?, for about 1 hour and 15 minutes. Loosen the
sides of the cake from the pan and turn it onto a wire cake rack until the
first steam is dispelled. Serve it warm with coffee cream to which a
sprinkle of nutmeg has been added.


Yields
12 Servings

Hungarian Seven-layer Cake

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Ingrients & Directions


–CAKE–
6 lg Eggs, separated
3/4 c Granulated sugar
1 c Sifted all-purpose flour
1/4 ts Salt

-BITTERSWEET CHOCOLATE-
-FILLING AND ICING:
5 oz Unsweetened chocolate (for a
-sweeter icing use
-semisweet)
1/4 c Water
1/2 c Granulated sugar
1 tb Dry instant coffee
4 Egg yolks
1/4 lb Unsalted butter room
-temperature, cut into
-1/2-inch pieces

If you have only two or three 8-inch pans, and if they will fit on the
same rack, adjust the rack to the lowest position in the oven. If you have
more pans than will fit on one rack, adjust two racks, one to the lowest
position and the other closer to the middle.
Preheat oven to 350 F. Cut seven circles of wax paper to fit the 8-inch
pans. Butter as many pans as you have, line them with the papers and
butter the papers. Set the prepared pans aside and reserve the extra
circles. When done, the tops will be barely colored, and the layers may
show signs of beginning to come away from the pans at the edges. Spread
out a large, smooth (not terry cloth) cotton or linen towel.
When the layers are done, cut around the sides to release and then
invert the layers onto the towel. Remove the pans and peel off the
papers. If the bottoms are baked dry enough the papers will peel off in
one piece; if they don’t, it is all right to tear the papers off, once
section at a time. (The bottoms should be a little darker than the tops.)
With your hands immediately turn the layers right side up – the tops of
the layers are sticky and would stick to the towel. Let stand until cool.
The remaining batter may wait uncovered at room temperature, but don’t
waste any time getting it all baked. Wash the pans, prepare them as
before, and bake the remaining layers.
Prepare a flat cake plate by lining the sides with four strips of wax
paper. Place one layer right side up on the plate, checking to be sure
that the papers touch the cake all around. If you have a cake-decorating
turntable or a lazy Susan, place the cake plate on it.
Prepare the filling and icing.
Bittersweet Chocolate Filling and Icing: Place the chocolate in the top
of a small double boiler over hot water on moderate heat. Cover until
partially melted, then uncover and stir until completely melted.
Meanwhile, in a small saucepan, mix the water with the sugar and instant
coffee. Place over moderate heat and stir until the sugar is dissolved
and the mixture comes to a boil. Also meanwhile, in the small bowl of an
electric mixer, beat the egg yolks at high speed until they are pale
lemon-colored. When the sugar/coffee syrup is ready, turn the mixer speed
to low and very slowly, in a thin stream, beat the syrup into the yolks.
Then add the warm melted chocolate and beat only until smooth – it will be
very thick. Now, beating slowly, add the butter, one or two pieces at a
time, and beat well until completely blended.
With a long, narrow metal spatula spread a very thin layer of the
buttercream over the cake, spreading it smoothly all the way to the edges.
The layers of filling must be thin or there will not be enough to cover
the top and sides – this amount is just right if you spread it thin
enough. All the layers should be placed right side up except the top one,
which should be upside down to insure a perfectly flat top.
After filling all the layers, cover the top and sides. But just before
spreading the icing on the top and sides of the cake, if it is not silken
smooth, and if you have a food processor, process the icing (use the metal
blade) for a few seconds and like magic it will become completely smooth.
Then, with a long, narrow metal spatula, spread the icing smooth. Remove
the wax paper strips by pulling each one out toward a narrow end.
Refrigerate for several hours to set the icing. The cake may be cold
when it is served or at room temperature. It should be cut with a sharp,
heavy knife. If you freeze this, chill it until the icing is firm before
wrapping; then thaw overnight or for several hours in the refrigerator
before unwrapping.
Before serving the top may be covered with small chocolate shavings
which may, if you wish, be coated with a sprinkling of dry powdered
sweetened or unsweetened cocoa.
(Recipe is from _Maida Heatter’s Book of Great Chocolate Desserts_.
This cake may be refrigerated for a day or two or it may be frozen.)
Notes: A lot of work, but anything from Maida Heater will turn out
extraordinary.
Per serving: 3139 Calories; 217g Fat (58% calories from fat); 58g
Protein; 294g Carbohydrate; 2183mg Cholesterol; 919mg Sodium

Yields
1 Servings