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

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

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings

Jennie Benedict’s Rum Cake

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Ingrients & Directions


1 c Butter or margarine;
-softened
2 c Sugar
3 1/2 c Sifted cake flour
1 tb Baking powder
1 pn Salt
1 c Milk
1 ts Vanilla
3 Egg whites

FILLING
2/3 c Butter or margarine;
-softened
2 1/2 c Sifted powdered sugar
1/4 c Light rum

FROSTING
2 c Sugar
2 Egg whites
1 c Water
1 1/2 ts Light rum

(from The Southern Heritage Cakes Cookbook, 1983)

Method: Cream butter; gradually add sugar, beating well. Combine flour,
baking powder, and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in vanilla. Beat egg whites
until stiff peaks form; fold into batter. Spoon batter into 2 waxed
paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove from pans and cool completely. Spread filling
between layers of cake and chill. Spread top and sides of cake with
frosting. Yield: one 2-layer cake.

Filling: Combine all ingredients, beating until smooth. Chill. Yield: about
1 1/2 cups

Frosting: Combine sugar and egg whites (at room temperature) in top of a
double boiler; add water, and beat on low speed of electric mixer for 30
seconds or just until blended. Place over boiling water; beat constantly on
high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting
is thick enough to spread. Yield: enough for one 2-layer cake


Yields
1 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

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

Jam-filled Chocolate Cake

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Ingrients & Directions


1 c Butter or Marg., softened
2 c Sugar
4 Eggs, separated
1 c Mashed Potatoes, room temp.
1 c Ground Almonds
4 oz Unsweetened Chocolate
1/2 c Milk

~CAKE———–;
?-
: H
1 ts Vanilla
1 1/2 c Cake Flour
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground Cloves
1/2 c Apricot Preserves

~–OR–
: Orange Marmalade

~CINNAMON MOCHA; ?-

~FROSTING——–
~
6 tb Butter or Marg., softened
3 c Confectioners’ Sugar
1/4 c Strong Coffee, cooled
2 oz Unsweetened Chocolate
1/2 ts Cinnamon
1 ts Vanilla

~-GARNISH———; ?
: H
: Blanched Almonds

Melt the unsweetened chocolate and cool. Melt the preserves or orange
marmalade. Preheat oven to 325 degrees. Generously grease and flour an
8-inch springform pan; set aside. In a large bowl, cream butter and sugar
until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds,
chocolate, milk and vanilla. In medium bowl, combine flour, baking powder,
cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium
bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into
prepared pan and smooth batter with spatula. Place on rack in center of
oven; bake about 1 hour 15 minutes or until cake tester inserted in center
comes out clean. Remove from oven and place on rack; let cool 10 minutes.
Remove sides of pan and let cool to room temperature. Using serrated knife,
cut into 2 layers. Spread 2 layer with preserves and cover with second
layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with
blanched almonds.

Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in
coffee, chocolate (which has been melted and cooled), cinnamon and vanilla.
Refrigerate until firm enough to spread easily, about
15 minutes.

Yields
1 Servings

Jalapeno Grit Cakes With Shrimp And Sausage

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Ingrients & Directions


2 c Water
1/4 ts Salt
1/2 c Quick-cooking grits
1 1/2 tb Minced seeded jalapeno
-chilies
1 1/2 tb Butter
1 lb Uncooked medium shrimp;
-peeled, deveined
8 oz Andouille sausage or other
-fully cooked spicy smoked
-sausage; (such as hot
-links), diced
3/4 c Whipping cream
1/2 c Canned low-salt chicken
-broth
1/2 c Freshly grated Parmesan
-cheese
Chopped fresh chives

Combine water and salt in medium sauce pan. Bring to boil. Gradually whisk
in grits. Reduce heat to low, cover pan and simmer until tender and almost
all liquid is absorbed, stirring occasionally, about 8 minutes. Uncover;
stir until all liquid is absorbed, about 1 minute. Remove from heat. Stir
in jalapenos. Season with pepper. Let stand until just cool but not set,
stirring occasionally, about 30 minutes.

Drop grits mixture by generous 1/4 cupfuls onto nonstick baking sheet
forming 6 mounds. Press with fingertips to form 2-inch rounds. Let stand at
room temperature until firm, about 1 hour. (Can be made 1 day ahead. Cover
baking sheet with plastic; refrigerate.)

Preheat oven to 350 F. Bake cakes uncovered until hot, about 15 minutes.
Meanwhile, melt butter in large skillet over high heat. Add shrimp and
sausage; saute until shrimp are opaque in center, about 3 minutes. Using
slotted spoon, transfer shrimp and sausage to plate. Add cream and broth to
skillet; stir until lightly thickened, about 3 minutes. Add cheese; simmer
until cheese melts and sauce is thick, about 2 minutes. Return shrimp and
sausage to skillet. Season with salt and pepper. Remove from heat. Place 1
grit cake on each of 6 plates.

Spoon sauce over grit cakes, dividing equally. Sprinkle with chives and
serve.


Yields
6 Appetizer

Jack-o’-lantern Cake

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Ingrients & Directions


1 1/2 c Cake flour
2 1/2 ts Baking powder
1/8 ts Salt
1/2 c Butter (1/2 stick); room
-temperature
1 c Granulated sugar
3 Egg yolks; at room
-temperature, well beaten
1 ts Grated lemon rind
3/4 c Milk

-FOR THE CAKE COVERING-
5 c (to 6) confectioners’ sugar
2 Egg whites
2 tb Liquid glucose
Orange and black food
-colorings

1. Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and
grease. 2. Sift together the flour, baking powder, and salt. Set aside. 3.
With an electric mixer, cream the butter and sugar until light and fluffy.
Gradually beat in the egg yolks, then add the lemon rind. Fold in the flour
mixture in 3 batches, alternating with the milk. 4. Spoon the batter into
the prepared pan. Bake until a cake tester inserted in the center comes out
clean, about 35 minutes. Let stand 5 minutes, then unmold and transfer to a
rack. 5. For the covering, sift 4 1/2 cups of the confectioners’ sugar into
a bowl. Make a well in the center, add 1 egg white, the glucose, and orange
food coloring. Stir until a dough forms. 6. Transfer to a work surface
dusted with confectioners’ sugar and knead briefly. 7. Roll out the cake
covering to a sheet about 1/8 inch thick. 8. Gently place the sheet on top
of the cooled cake and smooth the sides. Trim the excess and reserve. 9.
From the trimmings cut shapes for the lid. Tint the remaining cake covering
trimmings with black food coloring. Roll out thinly and cut shapes for the
face. 10. Brush the undersides with water and arrange the face and lid on
the cake. 11. Place 1 tablespoon of the remaining egg white in a bowl and
stir in enough confectioners’ sugar to make a thick frosting. Tint with
black food coloring, fill a paper piping bag and pipe the outline of the
lid

Cook’s Tip: If preferred, use ready-made roll-out cake covering or rolled
fondant, available at specialist cake decorating supply shops and some
supermarkets. Knead in food coloring, if required.


Yields
1 Servings

Jack Daniels Cake

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Ingrients & Directions


Blend:
1/2 c Unsalted butter — room
Temp
1 c Sugar
Add:
3 Eggs
Add:
1/2 c Jack Daniels
Blend in remaining:
1/2 ts Baking powder
2 c Flour — generous
1/2 c Nuts, raisins, currants
Or whatever — (opt.)

Bake 60-90 minutes (big span I know, I usually take it out at 75 min.) in a
loaf pan. It will rise up and brown, the top will crack. The alcohol
evaporates of course, so you’re left with this great nutty sweet flavor. I
slice the loaf lengthwise then across to get little servings. It’s rich. I
have used other brands, but I’m told JD is truly best. Not being a
bourbon/whisky drinker, I take someone elses word for it. Enjoy!

Yields
10 Servings