Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Caramelized Peach And Custard Tart

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Ingrients & Directions


1 Prepared pie shell (deep
Tart pan)
1 qt Cream
2 c Sugar
1 Vanilla bean, split in half
7 Egg yolks
2 lb Fresh peach, quartered,
Caramelized
Whipped cream in pastry bag
With star tip
Fresh mint sprigs
Powdered sugar

Preheat oven to 350 degrees. In a sauce pot, combine the cream,
sugar, scraped vanilla and vanilla bean. Bring the cream up to a
simmer to dissolve the sugar. Simmer for about 3 to 5 minutes.
Remove from the heat and discard the vanilla bean.

In a mixing bowl, whisk the egg yolks until frothy. Temper the cream
into the yolks. Line the pie shell with the caramelized peaches.
Pour the custard over the peaches. Bake the pie in a water bath.
Bake for 40 to 45 minutes or until the custard is set. Remove from
the oven. Serve cold. Place a slice of the tart on a plate. Garnish
with the whipped cream, mint, and powdered sugar.

Yield: 12 servings

ESSENCE OF EMERIL SHOW #EE2361

Yields
4 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

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

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

Jellyroll Layer Cake

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Ingrients & Directions


6 Eggs
1 2/3 c Sugar
2 c Self-rising flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
2/3 c Water
2 ts Vanilla extract
2 tb Powdered sugar (up To 4)
English toffee frosting
Chocolate curls (optional)

Grease bottom and sides of two 15- x 10- x 1-inch jellyroll pans with
vegetable oil; line with wax paper, and grease and flour wax paper. Set
aside.Beat eggs at high speed of an electric mixer until foamy. Gradually
add 1-2/3 cups sugar, beating until mixture is thick and lemon colored
(about 5 to 6 minutes).

Sift flour and spices together. Gradually fold flour mixture, water, and
vanilla into egg mixture. Spread batter evenly into prepared pans. Bake at
375 degrees for 8 to 10 minutes. Sift powdered sugar in a 15- x 10-inch
rectangle on each of 2 towels. When cakes are done, immediately loosen from
sides of pan, and turn each out on a sugared towel. Peel off wax paper.
Trim 1/8 inch from edges of cake, using a long serrated knife. Starting at
narrow end, roll up cake and towel together; chill.Carefully unroll chilled
cakes. Cut each cake lengthwise into 3 equal strips. Spread each cake strip
with about 1/3 cup English Toffee Frosting; set aside remaining frosting.
Gently roll up one cake strip jellyroll fashion starting at narrow end. Set
roll upright in center of serving plate. Starting where roll ends, wind
second cake strip around first roll. Repeat until all 6 strips are
used.Spread top and sides of cake with remaining frosting. Arrange
chocolate curls in a pattern on top, if desired. Chill cake several hours
before serving. Yield: one 8-inch cake.NOTE: On the outside, Jellyroll
Layer Cake looks like any other cake, but slicing reveals vertical, not
horizontal layers. The layers are baked in a jellyroll pan, sliced, then
rolled in the traditional manner, adding a new strip where the rolled strip
ends.

Yields
1 Servings

Jelly Bean Confetti Cake

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Ingrients & Directions


2 c All-purpose flour
3/4 c Miniature jelly beans, cut
In
Half (not licorice)
1 c Sugar
1 c Butter or margarine,
Softened
1 pk 8 oz. cream cheese,
Softened
1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners’ sugar

Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube
pan or angel cake pan. Lightly spoon flour into measuring cup. Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well
blended. Add eggs, one at a time, beating well after each addition. Add
remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter
evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or
until toothpick inserted in center of cake comes out clean. Cool upright in
pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with
confectioner s’ sugar.


Yields
1 Servings

Jell-o Poke Cake

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Ingrients & Directions


1 White or yellow cake mix
-(two layer)
(baked and cooled)
1 c Boiling water
1 pk Jell-O (any flavor – 4
-serving size)
1/2 c Cold water

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Thawed whipped topping or prepared frosting

Place cake layers, top sides up, in two clean 8″ or 9″ layer pans; prick
each cake wht large two pronged fork at 1/2 inch intervals. Dissolve
gelatin in boiling water. Add cold water and spoon over cake layers. Chill
4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving
plate. Frost. Unmold second layer; place on first layer. Frost.
Refrigerate. Garnish as desired.


Yields
6 Servings

Japanese Fruitcake With Filling

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Ingrients & Directions


1 c Butter,at room temperature
2 c Sugar
4 Eggs
3 c Flour
1/2 ts Salt
3 ts Baking powder
1 c Milk
1 tb Orange rind,grated
1 ts Vanilla
1 ts Allspice
1 ts Ginger
1/2 c Raisins
1/2 c Pecans,chopped
1 tb Flour
1 1/2 c Coconut,grated
Candied cherries (opt)

FRUIT FILLING
2 tb Flour
1 Juice of 3 lemons
1 c Sugar
1 cn Pineapple (20 oz)*
2 Egg yolks
1/2 c Pecans chopped

1. Preheat oven to 350’F.~ 2. Grease and flour 3 9-inch layer cake pans.
Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs
until light and add to butter-sugar mixture.~ 3. Sift flour, salt, and
baking powder together and add alternately to batter with milk. Stir in
vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the
3 prepared pans.~ 4. Add allspice and ginger to remaining batter. Sprinkle
1 tablespoon flour over the raisins and nuts to coat, then add to batter
and mix well. Spread spiced batter into remaining third pan.~ 5. Bake
layers at 350’F. for 30 minutes, or until cake tests down and sides shrink
from pan. Invert on wire rack and allow to cool.~ 6. When completely cool,
spread fruit filling between layers and thinly over the top and side of
cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice
layer in the middle when stacking layers.) Cover top and side of cake with
the coconut. Decorate with red and green candied cherries in a wreath
design if desired.~ ~ *** FRUIT FILLING ***~ * – pineapple should be
crushed & drained.~ Combine all ingredients in top half of a double boiler
over, not in, simmering water and cook, stirring frequently, until mixture
thickens. It should be quite thick. Remove from heat and allow to cool,
stirring occasionally.

From

Yields
8 Servings