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

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

Jicama Pancakes

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Ingrients & Directions


1 1/2 c Shredded jicama (see Note)
1 Lemon, Juice of
2 tb Grated onion
I large egg,, beaten
I tablespoon all-purpose
-flour
1/2 ts Salt
1 ts Minced habanero chile
1 Russet potato,, peeled
3 tb Vegetable oil,, or as needed

Toss the jicama in a colander with the lemon juice and let sit for 15
minutes. Using your hands, squeeze as much water as you possibly can out of
the jicama, a handful at a time. Spread on a doubled layer of paper towels
and blot with more paper towels. In a large bowl, toss the jicama with the
onion, egg, flour, salt, and tossing well to be sure the chile is evenly
distributed in the mixture. Grate the potato into the bowl on the largest
hole of the grater and toss again.

In a large cast-iron skillet, heat I tablespoon of the oil over medium-high
heat until very hot. Form the mixture into 2 1/2-inch patties and saute
them in batches, turning with a metal spatula when brown on one side, until
crisp and brown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towel-lined baking sheet in a warm oven while you
finish cooking the rest. Serve warm.

Yield: 6-8 servings

Note: remove the outer brown layer of skin from the jicama. Shred on the
largest hole of a grater.

Yields
1 Servings

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

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

Jean Dixon’s Buttermilk Pancakes

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Ingrients & Directions


1 c All-purpose flour
2 ts Sugar
3/4 ts Baking powder
1 ds Salt
1 1/4 c Buttermilk
1/2 ts Baking soda
2 Egg yolks; slightly beaten
2 Egg whites; beaten stiff
2 tb Butter or margarine;
-softened

In a mixing bowl, sift together flour, sugar, baking powder and salt.
Combine buttermilk, baking soda and egg yolks. Mix lightly and add to dry
ingredients. Mix until batter is barely smooth. Stir in butter; fold in egg
whites. Cook on hot greased pancake griddle, turning once, until pancakes
are browned both sides. Serve with bacon curls or grilled ham. Makes 8
pancakes.

Yields
2 Servings

Japanese Fruitcake

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Ingrients & Directions


–CAKE–
1 c Butter
2 c Sugar
4 Eggs
3 c Flour; all-purpose, sifted
2 ts Baking powder
1 c Milk
1 ts Vanilla extract
1 ts Ground cloves
1 ts Ground cinnamon
1/2 c Raisins
1/2 c Pecans; chopped
Pecan halves for garnish

FILLING/FROSTING
2 1/2 c Sugar
3 tb Flour; all-purpose
1/2 ts Salt
1 c Water; boiling
1 1/2 tb Lemon zest; grated
1/4 c Lemon juice; fresh
4 1/2 c Coconut; grated

For cake: Grease and flour four 9- inch round cake pans.

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

Combine flour and baking powder; add to creamed mixture alternately with
milk, beginning and ending with fbur mixture. Mix after each addition. Stir
in vanilla.

Divide batter in half; stir spices, raisins and pecans into one half. Pour
plain batter into 2 of the cake pans and spiced baUer into the other 2
pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done .

Cool in pan for 20 minutes; remove from paos and cool completely on wire
racks.

Prick layers at 2-inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with pecan
halves, if desired.

For filling/frosting: Combine sugar and flour in medium saucepan; stir in
remaining ingredients. Bring to a boil over medium heat, stirring
constantly.

Cook for 5 minutes or until thickened, stirring constantly; cool mixture
completely before filling and spreading on cake.

Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams
carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38
percent of calories from fat .

** Fort Worth Star Telegram — Food section — 29 November 1995 **

From

Yields
12 Servings

Jan’s German Apple Cake

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Ingrients & Directions


1 c Sugar
1/2 c All-purpose flour
3/4 c Whole wheat flour
1/4 c Oat bran
3/4 ts Baking soda
1 ts Salt
3/4 ts Ground cinnamon
1/2 ts Allspice
2 Eggs
1 ts Vanilla
2 Granny smith apples; chop
1/2 c Golden raisins

Preheat oven to 350 deg. Spray loaf pan with Pam or other veg. spray. In
one small bowl; beat together eggs, veg. oil and vanilla. Mix together all
dry ingredients in a large bowl. Add liquid ingredients to dry and mix
well. Fold in chopped apples, walnuts, and raisins. Spoon into loaf pan
until half full. Bake in preheated oven for 50-60 mins. Check center with
toothpick to see if done. Remove and cool on wire rack.

One of my dearest friends gave me this recipe. Judy Garnett/pjxg05a
Raleigh, NC

From

Yields
8 Servings

James Garner’s Favorite Lemon Cake

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Ingrients & Directions


Nonstick cooking spray
All-purpose flour
1 pk White cake mix
1/3 c Vegetable oil
1 1/4 c Water
3 Egg Whites
1 ts Vanilla extract
1 pk (3oz) sugar-free lemon
-gelatin

-GLAZE-
1 Egg white
3 c Confectioners’ sugar
1 Lemon ; Juice of

Directions: Preheat oven to 350. Grease a bundt pan with the cooking spray
and then coat it with flour. In a mixing bowl, mix well by hand the
remaining ingredients. Pour the batter into the prepared pan and bake for
40 to 50 minutes. Cool on a rack for 10 minutes. Remove from the pan and
let cool for 1 hour before glazing. For glaze, combine ingredients and
drizzle over cake. Makes 10 servings.

G. G. Garner/The Cop Cookbook


Yields
1 Servings

Jam Crunch Cake

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Ingrients & Directions


3 1/4 To 3 3/4 c all-purpose flour
1 c Sugar
1 1/2 ts Salt
2 pk Active dry yeast
3/4 c Milk
1/4 c Water
1/2 c Margarine
3 Eggs
1/2 c Chopped pecans or other nuts
1/4 ts Cinnamon
1 c Jam or marmalade

Yield: 2 cakes

Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk,
water, margarine until warm, gradually add dry ingredients, beat two
minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2
minutes longer. Stir in additional flour to form stiff batter, cover, let
rise in warm place until double (about one hour.) Mix together pecans, 1/4
cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn
into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle
with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from
pans. Cool on wire racks.

Yields
2 Servings