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

Jewish Crumb Cake

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Ingrients & Directions


1/2 lb Butter; Softened
2 c Sugar
2 ts Vanilla
1/2 ts Salt
4 Eggs
1 pt Sour Cream
3 c Flour
2 ts Baking Soda
1 c Sugar
3 ts Cinnamon
3 tb Chopped Nuts; Optional
5 tb Coconut; Optional

1. Cream together first 4 ingredients.

2. add 4 eggs, one at a time, at high speed.

3. Add 1 pint sour cream at low speed.

4. Sift together next 2 ingredients and mix with first mix with first
mixture.

5. Mix sugar, cinnamon, nuts and coconut together in separate bowl.

6. Grease and flour 2 10′ square pans.

7. Put part of batter into each pan, then sprinkle with sugar mixture and
cut through, using knife.

8. Add balance of batter, then top with remaining sugar mixture, cut again.

9. Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in
center comes out clean.

Cool on rack, in pan.


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

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

Jelly-roll Pancake

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Ingrients & Directions


1 tb Vegetable oil
1 c Milk
6 Eggs
3 oz Cream cheese — softened
1 ts Salt
1/2 c Raspberry jam
2 tb Sugar
Sifted powdered sugar
2/3 c Flour

Pour oil in a jelly-roll pan. Place in the oven while oven is heating to
450 degrees. Beat the eggs with the salt until light. Blend the sugar
with the flour. Add to the eggs and beat until batter is smooth. Stir in
milk and mix thoroughly. Remove pan from the oven and pour in the batter.
Bake for 15 minutes, or until puffy and brown. Immediately spread with the
cream cheese and jam. Roll up jelly-roll fashion. Sprinkle with the
powdered sugar. Serve immediately.

Yields
4 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

Janeice’s Cheesecake Bars

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Ingrients & Directions


-JOYCE BURTON PDPP83A

-CRUST-
1 c Butter; softened
1 c Sugar
1 ts Vanilla
2 c Flour; sifted (I never sift)

CREAM CHEESE TOPPING
2 pk 8 oz. cream cheese; softened
2 Eggs
1 ts Vanilla
1/2 c Powdered sugar
1 c Sour cream

Crust: Cream butter and sugar until light and fluffy. Stir in vanilla.
Gradually beat in flour and mix well. Pat dough evenly over bottom of
ungreased jelly roll pan. Bake at 350 for 20 minutes until LIGHTLY browned.
Cool.
Cream Cheese Topping: Beat cream cheese until smooth. Add eggs and vanilla
and beat until smooth. Stir in sugar. FOLD in sour cream. Spread over
cooled crust. Bake at 350 for 30-35 minutes. Cool before cutting. (I think
it’s easier to cut them when still warm.)

From one of my best friends of 25 years, Janeice Polk. Joyce Burton .. .

From

Yields
20 Servings

Jamaican Rum Cake

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Ingrients & Directions


1 lb Butter or margarine;
-softened
1 lb Dark brown sugar
1 Dozen eggs
1 lb Flour
2 ts Vanilla extract
2 ts Baking powder
2 ts Baking soda
2 ts Burnt sugar (found in
-Caribbean markets)
Cinnamon and nutmeg to taste
Rum
2 c FRUIT MIXTURE:
1 lb Prunes
1 lb Raisins
1 lb Currants
1 lb Cherries

From: SAMADM@ritvax.isc.rit.edu

Date: 13 Jul 1995 06:11:24 -0600
Someone requested a Rum Cake recipe. This one was given to me by my
grandmother and is traditionally used at christmas and for weddings. I
hope you enjoy it!

In a large bowl, cream butter and sugar together until pale yellow. Add 2
eggs at a time, mixing well after each addition. Add vanilla and burnt
sugar. In a medium bowl, sift together all dry ingredients. Add slowly to
the large bowl, mixing well. The batter will be very heavy. Add about 2
cups of the fruit mixture (more or less according to taste). Mix well. Pour
into well greased and floured cake tins. Bake at 350 degrees for about an 1
hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled (do not remove it from the tin), pour approximately
1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake
every 2 to 3 days. If it becomes “dry” add some more rum. Continue in
this manner for 1 month. (You might not have to add any rum to it after 2
weeks, but keep checking it.)

Fruit Mixture: Chop fruit in blender or food processor. Put into a jar
which can be tightly sealed. Cover the contents with rum and seal the jar.
Keep in a cool, dark place. This should be done at least 1 month in
advance of the cake. If you don’t use all of the fruit mixture, don’t
worry…it will keep for years! It’s also a great topping for vanilla ice
cream!

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
24 Servings

Jamaican Chocolate Cake

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Ingrients & Directions


1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2″)
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream

Preheat oven to 325’F. (165’C.). Generously grease a 5-cup fluted or plain
tube pan and dust lightly with flour. Sift flour, baking powder and Mixed
Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa
powder with hot water and add to flour mixture. Beat well with a wooden
spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into
prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and
cake begins to shrink from edges of pan. Carefully turn out cake onto a
wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and
heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat,
add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake
and let stand 2 hours. Stud top of cake with almonds. Melt chocolate;
carefully spooon over cake, spreading to give a smooth even coating. Let
stand several hours. Pipe (with a pastry bag) whipped cream around bottom
of cake.

From

Yields
12 Servings