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

Joan’s Recipe For A Caramel Pineapple Cake Roll

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Ingrients & Directions


2 cn Crushed pineapple; drained
1/2 c Dark brown sugar
3/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
4 lg Eggs; separated
3/4 c Sugar
2 ts Vanilla
1 ts Grated lemon rind

-ICING-
1 c Heavy cream
3 tb Confectioner’s sugar

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over
bottom of pan and sprinkle with brown sugar. Sift flour with baking powder
and salt.

Beat egg whites until foamy and add 3/4 cup of white sugar gradually,
beating until stiff. Beat yolks into stiffened whites and add vanilla and
lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a
preheated oven at 375 degrees for 18-20 minutes. Turn upside down on a damp
towel and sprinkle lightly with confectioners’ sugar. Roll up in towel and
cool. Remove towel when cool, place cake on platter and ice.

ICING: Beat heavy cream with sugar until stiff.

Councilwoman at Large

busted by sooz


Yields
4 Servings

Jimmy Carter Cake

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Ingrients & Directions


-CRUST-
2/3 c Dry roasted peanuts; chopped
1 c Flour
1 Stick margarine

-FIRST LAYER-
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool Whip

-SECOND LAYER-
1 sm Instant chocolate pudding
1 sm Instant vanilla pudding
2 3/4 c Milk
1 c Cool Whip

TOPPING
Chopped peanuts
Hershey bar; shaved

Blend flour and margarine; add peanuts. Press into a greased 9 x 13-inch
pan. Bake at 350 degrees for 20 minutes. Cool.

Cream peanut butter and cheese. Add sugar. Blend in Cool Whip and spread
over crust.

Mix pudding mixes with milk and mix well. Spread over first layer. Top with
Cool Whip. Shred Hershey bar and chopped peanuts on top for garnish.

Yields
12 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

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 Apple Cake

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Ingrients & Directions


3/4 c Sugar
1 ts Cinnamon
4 c Flour
2 c Sugar
1 ts Salt
4 ts Baking powder
1 c Orange juice
4 Eggs
1 c Cooking oil
6 Apples, peeled, cored and
-sliced

Mix three-fourths cup sugar and cinnamon; set aside until needed.

Combine flour, two cups sugar, salt and baking powder and sift into mixing
bowl. Make well in center. Add orange juice, eggs and oil. Beat well.

Pour half the batter into well greased tube (bunt) pan. Spread half the
apple slices over it and sprinkle with half the sugar-cinnamon m ixture.
Cover with the rest of batter, top with remaining apples and sprinkle with
remaining sugar- cinnamon mixture. Bake in a 350 over about 1 1/2 hours,
until cake is done.

This makes a large moist, delicious cake. ~- Sophie Laplante —
sophie@cs.uchicago.edu

From

Yields
1 Servings

Jeweled Fruitcake

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Ingrients & Directions


8 oz Dried apricots
8 oz Pitted dates (1 1/2cups)
3/4 lb Whole brazil nuts (2 1/2
Cups)
1 c Drained red and green
Maraschino cherries
1/3 lb Red and green candied
Pineapple cut up (about 1
Cup)
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla

Heat oven to 300. Line loaf pan, 9x5x3 with aluminum foil – greased.
Leaving apricots, dates, nuts and cherries whole, mix all ingredients
thoroughly. Spread mixture evenly in pan.
Bake 1 hours 45 minutes or until wooden pick inserted in center comes out
clean. I necessary. cover with aluminum foil the last 30 minutes of baking
to prevent excessive browning.
Remove from pan; cool.
Wrap in plastic wrap or aluminum foil; store in a cool place.


Yields
1 Cake

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

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

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