Iced Coffee And Chocolate Pie

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Ingrients & Directions

1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.

8 Servings

Cheese Pie

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Ingrients & Directions

8 oz Pack cream cheese
2 Separated eggs
3/4 c Sugar
2 tb Flour
1 ds Salt
1/2 ts Vanilla
1 c Evaporated milk
1 c Sweetened condensed milk
10 In unbaked pie shell

Soften cheese. In bowl combine cheese, yolks, sugar, flour, salt &
vanilla. Beat until smooth. Add evaporated milk a bit at a time &
beat until smooth. Gradually add remaining milk. Fold in stiffly
beaten whites. Pour into chilled, unbaked shell. Bake 15 minutes at
400; then 15 minutes at 375; then 15 minutes at 325.


1 Servings

Italian Cream Cake #3

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Ingrients & Directions

1/2 c Crisco
1 Stick margarine
2 c Sugar
1 c Buttermilk
1 ts Soda
5 Eggs (separated)
2 c Flour
2 ts Vanilla
1 cn Angel flake coconut
1 c Pecans

1 pk (8-oz) cream cheese
1 Stick margarine
2 ts Vanilla
1 c Pecans (chopped)
1 lb Powdered sugar


Date: 16 Nov 1994 10:19:55 -0500
Cake: Cream Crisco, oleo and sugar. Add buttermilk in which soda has been
dissolved. Separate eggs and add yolks. Mix remaining ingredients in
order. Beat egg whites until stiff and carefully fold in. Pour into three
9″ round or square Pans (greased and floured) and bake at 325 degrees for
30 minutes.

Icing: Soften cream cheese and margarine. Beat until creamy. Add powdered
sugar, vanilla and pecans. Ice between layers and top of cake.



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

16 Servings

Irish Cream Chocolate Mousse Cake Jb

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Ingrients & Directions

4 lg Eggs
1/3 c Sugar
12 oz Semisweet chocolate, chopped
1 1/2 c Chilled whipping cream
1/4 c Irish cream liqueur

2/3 c Sugar
5 tb Water
5 tb Irish whiskey

6 lg Eggs
3/4 c Plus 2 tablespoons sugar
2 tb Instant espresso powder or
-coffee powder
1 pn Salt
1 c All purpose flour

2 Waxed (14 1/2 x 3-inch)
-paper strips
4 oz Semisweet chocolate, chopped
1 tb Plus 1 teaspoon solid
-vegetable shortening

12 Squares (1-ounce) semisweet
-baking chocolate
Powdered sugar

Mousse: Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bottom of bowl to touch water) and whisk
constantly until candy thermometer registers 160F., about 5 minutes. Remove
bowl from over water. Using electric mixer, beat egg mixture until cool and
very thick, about 10 minutes. Place chocolate in top of double boiler over
simmering water; stir until melted and smooth. Remove chocolate from over
water. Cool to luke warm. Combine cream and Irish cream liqueur in medium
bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture
and fold together. Fold in cream mixture. Cover and chill until set, at
least 4 hours or overnight.

Syrup: Combine sugar and water in small saucepan. Stir over low heat until
sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in
whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room

Cake: Preheat oven to 350?F. Butter 9-inch-diameter springform pan with
2-3/4-inch high sides. Line bottom with parchment paper. Using electric
mixer, beat eggs, sugar, espresso powder and salt in large bowl until
mixture thickens and slowly dissolving ribbon forms when beaters are
lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg
mixture. Repeat 2 more times (do not overmix or batter may deflate.) Pour
batter into prepared pan. Bake until tester inserted into center comes out
clean, about 35 minutes. Cool cake completely in pan on rack. Run small
sharp knife around pan sides to loosen cake. Release pan sides. Turn out
cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead.
Wrap cake in plastic and chill.)

Assembly: Using serrated knife, cut cake horizontally into 3 layers. Place
bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups
mousse over. Top with second cake layer. Brush with 3 tablespoons syrup.
Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush
with 3 tablespoons syrup. Spread remaining mousse over top and sides of
cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands: Line large baking sheet with foil and set aside. Place
another large sheet of foil on work surface; top with waxed paper strips,
spacing apart. Stir chopped semisweet chocolate and vegetable shortening in
heavy small saucepan over low heat until melted and smooth. Pour half of
melted chocolate down center of each waxed paper strip. Using metal icing
spatula, spread chocolate to cover strips evenly and completely, allowing
some chocolate to extend beyond edges of paper strips. Using fingertips,
lift strips and place on clean foil-lined baking sheet. Refrigerate just
until chocolate begins to set but is still very flexible, about 2 minutes.
Remove chocolate bands from refrigerator. Using fingertips, lift 1 band
from foil. With chocolate side next to cake, place band around side of
cake; press gently to adhere (band will be higher than cake). Repeat with
second chocolate band, pressing onto uncovered side of cake so that ends of
chocolate bands just meet (if ends overlap, use scissors to trim any excess
paper and chocolate). Refrigerate until chocolate sets, about 5 minutes.
Gently peel off paper. Refrigerate cake.

Chocolate curls: Line baking sheet with foil. Unwrap 1 square of chocolate.
Place chocolate on its paper wrapper in microwave. Cook on High just until
chocolate begins to soften slightly, about 1 minute (time will vary
depending on power of microwave). Turn chocolate square onto 1 side and
hold in hand. Working over foil-lined sheet, pull vegetable peeler along
sides of chocolate, allowing chocolate curls to fall gently onto foil. Form
as many curls as possible. Repeat process with remaining chocolate squares.
Place curls decoratively atop cake, mounding slightly. (Can be prepared 1
day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls
before serving cake.

12 Servings

Irish Cream And Coffee Pound Cake

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Ingrients & Directions

1 1/2 c Butter or margarine —
3 c Sugar
6 lg Eggs
1 1/2 tb Instant coffee granules
1/4 c Water — boiling
1/2 c Irish cream liqueur
4 c Flour
1 ts Vanilla
1 ts Almond extract
1 ts Instant coffee granules
2 tb Water — boiling
1 1/2 tb Irish cream liqueur
2/3 c Powdered sugar
3 tb Sliced almonds — toasted

Beat butter at medium speed with an electric mixer, about 2 minutes.
Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at
a time, beating just until yellow disappears. Dissolve coffee granules in
boiling water; stir in liqueur. Add flour to butter mixture alternately
with coffee mixture, beginning and ending with flour. Mix at low speed just
until blended after each addition. Stir in extracts. Pour batter into a
greased and floured 10″ bundt pan. Bake at 300~ for 1 hour and 40 minutes
or until tested done. Cool in pan on wire rack for 10-15 minutes; remove
from pan and let cool 30 minutes on wire rack. Brush with Irish cream glaze
and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirrin until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

10 Servings

Individual Milk Chocolate-orange Cakes

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Ingrients & Directions

6 oz Milk chocolate — coarsely
5 lg Egg yolks
2 ts Almond extract
3/4 c Toasted slivered almonds
1/2 c All-purpose flour
10 tb Unsalted butter
1 ts Orange zest
7 lg Egg whites
1/4 c Granulated sugar

MILK CHOCOALTE-ORANGE CREAM 7 ounces milk chocolate — finely chopped 3/4
cup heavy cream 3 tablespoons Grand Marnier DARK CHOCOLATE CURLS
2 ounces semisweet chocolate — in chunk form ORANGE COMPOTE 3
navel oranges 1/2 cup orange juice 2 tablespoons honey 2 teaspoons
cornstarch 2 tablespoons Grand Marnier MILK CHOCOLATE GLAZE 12 ounces milk
chocolate — finely chopped 1/2 cup heavy cream 3 tablespoons heavy cream 2
tablespoons Amaretto


1. Position a rack in the center of the oven and preheat to 325 degrees F.
Lightly butter an 11 1/2 inch by 17 1/2-inch jellyroll pan and line the
bottom with parchment paper. Butter the paper and dust the bottom and
sides with cocoa powder, lightly t apping out the excess. Set the pan

2. Melt the chocolate in a double boiler over low eat.

3. In a large stainless steel bowl, vigorously whisk together the egg
yolks and the almond extract until the mixture is thick, about 1 minute.
Set aside.

4. In the bowl of a food processor, combine the toasted almonds and the
flour and process until the nuts are ground to a fine powder.

5. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle
attachment, beat the butter on medium speed until it is pale and soft peaks
begin to form, about 3 to 5 minutes. Lower the speed, add the zest and the
almond flour and mix until we ll combinedc, about 2 to 3 minutes. Add the
reserved chocolate, then the yolks, mixing until just combined.

6. In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip attachment, beat the egg whites on low speed until
frothy. Increase the speed to medium and beat until soft peaks begin to
form, 2 to 3 minutes, then gradually a dd the sugar. Increase the speed to
hight and continue to beat until the whites are glossy and hold stiff peaks
when the whip is lifted, 1 to 2 more minutes.

7. Using a large rubber spatula, mix 1/3 of the whites into the
chocolate-almond-butter mixture to lighten it. Gently and quickly fold in
another thrid of the whites. Fold in the remaining whites.

8. Scrape the batter into the prepared pan and spread it evenly with an
offset metal spatula. Bake for 30 minutes until the cake springs back when
lightly touched and the sides pull away from the pan. Cool in the pan for
10 minutes, then invert onto a cooling rack and remove the parchment paper.
When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4
inch metal ring mold. Set the cake rounds aside until ready to assemble
the dessert.


1. Place the chopped chocolate into a medium stainless steel bowl.

2. In a medium saucepan, bring the cream to a boil. Remove the pan from
the heat and pour the cream over the chocolate. Allow the mixture to stand
for 30 seconds to melt the chocolate; whisk gently until smooth. Stir in
the orange liqueur. Refrigerat e until thoroughly chilled.

3. When chilled, transfer the chocolate cream to a 4 1/2-quart bowl of a
heavy-duty electric mixer with the wire whip attachment. Beat on medium
speed until the mixture is light in color and soft peaks start to form. Do
not overbeat or the mixture will be grainy. Refrigerate until ready to use.


1. Warm the chocolate slightly by placing it on a piece of waxed paper in
a mixrowave oven set on MEDIUM (50 percent) power for 20 second intervals,
until it begins to soften. This can take 3 to 6 tries, depending on the
wattage of the mixrowave oven, t ype

6 Servings

Dilly Casserole Bread

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Ingrients & Directions

1 pk Yeast in 1/4 cup water
1 c Cottage cheese
2 tb Sugar
1 tb Onion flakes
1 tb Butter
2 ts Dill seed
1 ts Salt
1/4 ts Soda
1 Unbeaten egg
2 1/2 c (or a little less)
-sifted all-purpose flour

Soften yeast in water. Combine all other ingredients except flour.
Add the yeast mixture, then flour 1/2 cup at a time to form a stiff
dough. Let this mixture stand 1 hour, covered with a piece of
buttered wax paper. After the hour, punch down the dough and knead
for about 5 minutes. Put the dough in a greased 8″ casserole. Let
this rise for 40 – 50 minutes. Bake the bread at 350 degrees F for 40
~ 50 minutes until golden brown.

1 Loaf

Miracle Rise Chocolate Cake

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Ingrients & Directions

1 pk Active dry yeast;
1/2 c Warm water;
1/2 c Skim milk’
1/3 c Vegetable Oil;
3 tb Sweet*10 Liquid;
1/2 c Cocoa;
2 c Flour; Pillsbury’s All Purp.
1 tb Baking Powder;
1 ts Soda;
1/2 ts Salt;
1 ts Vanilla;
1 ts Red food coloring;

Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl,
soften yeast in warm water. Add egg substitute, milk, oil and
Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients,
vanilla and food coloring. Blend at low speed; beat 3 minutes at
medium speed. Pour batter into greased 9-inch Bundt pan or tube pan.
Cover with foil; let rise in warm place for 45 minutes. Bake at 350
degreds for 30 to 35 minutes until a wooden pick inserted in center
of cake comes out clean. Invert immediately onto wire rack. Cool.
1/12th of cake has 145 calories. Exchange values ~ 1/2 skim milk; 1
Fruit, 1 Fat Created by Pillsbury Kitchens

Exchange From files of A.Broaddus 6-29-93

12 Servings