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

Jiffy Cake

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Ingrients & Directions


1 1/2 c Flour
1 ts Soda
1/4 ts Baking powder
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1/4 ts Cloves
2 tb Cocoa
1 c Sugar
2 Eggs
1 c Sour cream

Sift together the first 8 ingredients and just put in mixing bowl; add
sugar, unbeaten eggs and sour cream. (Sweet cream may be used by mixing 1
Tbsp. vinegar into it.) Beat all together at once. Pour into oiled pan (8 X
8 inch) and bake 25 min. in moderate (350 degree) oven. For variety add 1/2
c. raisins and nuts mixed.


Yields
1 Servings

Jello Rainbow Cake

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Ingrients & Directions


1 pk White cake mix
2 pk Jello (3 oz) any flavor
2 c Boiling water
1 pk Cool whip, thawed (8 oz)

Bake cake mix as directed on package. Remove from pans to cool. Rewash
pans and put cakes back in them when the cakes are completely cooled. It is
best to use 2 8-9″ round cake pans but you can use an oblong pan if you
want. After cakes have been place back into pans (top side up), prick them
with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor
separately in 1 cup boiling water. Carefully pour one flavor gelatin over
each cake layer (if using oblong pan you must use the same flavors for the
2 pks).
Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then
unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold
second cake layer and carefully place on first layer. Frost with remaining
topping. Chill. Great moist’n fruity cake especially for those who like a
light, refreshing cake that is not too sweet.

From

Yields
10 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

Italian Pound Cake

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Ingrients & Directions


1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate
-or sliced strawberries
1 ts Vanilla
FROSTING
8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled

CAKE/FILLING

Cake: Cream butter, slowly adding sugar until light. Add eggs one at a
time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5
loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan
for 5 minutes before turning onto rack. Slice horizontally into three
sections.

Filling: Combine first four ingredients in blender until smooth. Fold in
grated chocolate or strawberries. Spread evenly between layers.

Frosting: Melt chocolate with coffee over very low heat. Beat in butter a
small amount at a time. Continue beating until thick and of spreading
consistency. Frost cake and garnish.

From

Yields
6 Servings

Italian Chocolate Cake

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Ingrients & Directions


1/3 c Hazelnuts
1 1/2 c Sugar
8 oz Unsweetened chocolate
6 Eggs
3 Egg yolks
1/2 ts Honey
1/4 lb Butter
1 ts Vanilla
3/4 c Flour; sifted plus
3/4 c Cake flour (or use 1-1/2
-cups regular flour minus
-1-1/2 tbsp)
6 tb Heavy cream
1 tb Apricot jam
7 oz Sweetened chocolate
3 tb Maraschino liqueur
2 tb Brandy
Butter for greasing and
-flour for dusting the cake
-pan

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Subject: Dolce Torino/Torta Gianduja (Italian Chocolate Cake) Date: 14 Oct
1995 06:57:35 -0600
Hi there…..here is a recipe for a classic Italian chocolate cake from the
Piemonte region, famous for it’s chocolate and hazelnuts, especially
combined! Hope you like it, Viviane Buzzi viv@physics.unimelb.edu.au

DOLCE TORINO/TORTA GIANDUJA; Source: “Regional Italian Cooking” by
Valentina Harris, Serves: 8.

Toast the hazelnuts in the oven and remove the outer skins. Melt 1 Tbsp of
the sugar in a small saucepan and add the toasted hazelnuts to it. Process
or pound this combination to a smooth hazelnut paste.

Melt 3oz/85g of the unsweetened chocolate and set aside. Whisk together the
6 eggs, 3 egg yolks, and all but 1 Tbsp of the remaining sugar until foamy
and thick. Do this with the bowl standing over a saucepan full of warm
water; don’t allow the water to get any more than body temperature, or the
cake will be spoiled. Add the honey, remove from the heat, and continue to
beat until completely cool and thickened.

Place the butter, melted chocolate, vanilla, and hazelnut paste in another
bowl over a pan full of hot water or in the top of a double boiler and stir
until smoothly mixed together.

Sift the flour and cake flour into the egg, sugar and honey mixture and
fold in very carefully and gently. Then fold in the chocolate-hazelnut
mixture. Pour this into two buttered and floured 9-inch/23cm cake pans and
place in a preheated 190C/375F oven. Bake for about 40 minutes. When the
cakes are done, lift out of the oven and turn out onto a clean cloth, where
they can be left to cool. Put the remaining 5oz/140g unsweetened chocolate
in a bowl over a pan of hot water or in the top of a double boiler, add the
cream, and stir until smooth.

As soon as it begins to boil, remove from the heat and pour into a bowl to
cool, stirring occasionally to prevent a skin from forming on the top.

Put the apricot jam in a small saucepan and add the remaining 1 Tbsp sugar.
Stir over low heat until melted, then set aside in a warm place.

Melt the sweetened chocolate and also set aside in a warm place.

Whip the cream and chocolate mixture until stiff. Place the cooled cakes on
a serving platter with a sheet of wax paper underneath.

Slice off the hard crust. Mix the liqueur with the brandy and paint half of
it all over one of the cakes. Spread three-quarters of the chocolate cream
over the same cake, then put the other cake on top, so that the two form a
single cake. Paint the top of the cake with the remaining liqueur, then
coat the cake completely with apricot jam. Spread with the sweetened
chocolate and decorate with the remaining chocolate cream. Remove the wax
paper before serving.

Do not put the cake in the refrigerator, but keep it in a cool place until
ready to serve.

This cake is traditionally baked in a round pan and has “Gianduja” or
“Gianduia” written across it with melted chocolate.

Viviane’s Note: If you cannot get unsweetened chocolate, substitute
bittersweet chocolate and reduce the amount of sugar. I would maybe use
about 3/4 cup of sugar (half the suggested amount) but it depends on how
sweet you like it to be.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
8 Servings

Irish Tipsy Cake

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Ingrients & Directions


2 Sponge layer cakes
1/4 c Raspberry jam
1 c Sweet wine
1 pk (small) instant vanilla
-pudding
1 1/2 c Milk
1 c Blanched; slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle
with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix
with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.

From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings

Irish Cream And Chocolate Cheesecake

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Ingrients & Directions


-CRUST-
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted

FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass
baking dish. Refrigerate.

FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring
constantly, over medium heat until hot and coffee is dissolved. Reduce
heat. Stir a little coffee mixture into egg yolks, then pour egg mixture
back into saucepan. Cook, stirring frequently, until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and add liqueur.

Using an electric mixer or food processor, blend cream cheese and 1/4 cup
of the sugar until smooth. Slowly blend coffee mixture into cream cheese.
Chill, stirring occasionally, until consistency of raw egg whites, about 1
to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot
water. Let cool. Beat egg whites until soft peaks form. Gradually add
remaing sugar and beat until stiff peaks form. Gently fold egg whites into
coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and
fold in chocolate. Using large spoon, alternately spoon two mixtures over
chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.

From

Yields
12 Servings

Hungarian Cheesecake

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Ingrients & Directions


-CRUST-
1 1/2 c Unbleached Flour; Sifted
1 ts Baking Powder
4 tb Sweet Butter; No Margarine
2 Egg Yolks; Large, *
1/8 ts Salt
1 tb Lemon Juice
Cold Water; **

CHEESECAKE
2 c Cottage Cheese
4 Eggs; Large
1/4 c Sugar; Granulated
1 ts Lemon Rind; Grated
1 c Sour Cream
1 c Crushed Pineapple; Drained
1/2 c Raisins

* Lightly beat the egg yolks. ** Use only as much cold water as needed.
(3 to 4 TBLS) ———————
—————— Sift together the flour and baking powder, set aside.
Cream the butter in a large mixing bowl, then add the egg yolks, salt, and
lemon juice, mixing well. Add the dry mixture, then using your fingers,
work the dough into a smooth consistency.
Add the cold water as necessary to work the dough. Roll the dough out on a
flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased
bottom of a 9-inch springform pan and place the dough in the bottom. Use
the excess to line the sides of the pan.
Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage
cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar
until well blended. Add the cottage cheese and beat, then stir in the
lemon rind and the sour cream. Separate the remaining egg, saving the yolk
for another recipe, and brush the crust with the white. Combine the
pineapple and raisins in a bowl, then spread the mixture evenly on the
prepared crust. Pour the cheese mixture on the top of the fruit mixture.
Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees
F. and bake for about another 35 minutes. Cool to room temperature, then
chill. Serve chilled.

From

Yields
10 Servings

Hot Fudge Sundae Cake #1

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Ingrients & Directions


1 pk (6-oz) seml-sweet chocolate
-chips
1 c Margarine
2 c Sugar
4 Eggs
1 c Buttermilk
2 1/2 c Flour
1/4 ts Baking soda
2/3 c Hershey syrup
2 ts Vanllla
1/8 ts Salt
1 c Chopped pecans

OPTIONAL
Bananas
Whipped topping
Maraschino cherries
Ice cream
Hot fudge topping
Glaze

Do NOT preheat oven. Place chocolate chips in a double boiler. While they
are melting, cream margarine and sugar together. Add eggs, beating well,
Add melted chocolate, buttermilk, flour and soda (sifted together), Hershey
syrup, vanilla and salt. Shake pecans in flour and add to mixture. Bake in
greased and floured tube or bundt pan. Start in a cold oven and bake at
350? for 1-1/2 hours. Serving suggestions: Serve 2 thin slices with sliced
bananas sandwiched in between. Top each serving with whipped topping and a
cherry. Or sandwich ice cream between slices and top with bananas and hot
fudgs saucs. Also good iced with your favorite glaze. Yield: 18 to 20
servings.

JUDY HUPFER (MRS. JAMES)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,

Yields
18 Servings