Pierniki (polish Spice Cookies)

Rate this post

Ingrients & Directions


1 c Honey
4 c Flour
-Pinch of black pepper
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1/2 ts Allspice
4 Eggs
1 c Sugar
1 ts Soda, dissolved in a little
-water

Heat the honey until it boils, then allow it to cool to lukewarm.
Sift the flour with the spices. Beat the eggs with the sugar until
thick. Add the soda, the honey, and the flour. Mix well. Roll out the
dough on a lightly floured board to 1/4-inch thickness. Cut cookies
in whatever shapes you like.

Bake them on buttered sheets in a 350F oven for about 10 to 15
minutes, or until just lightly browned. The Pierniki may be
decorated with a thin glaze made of confectioners’ sugar, water,
almond or vanilla extract, and a drop of food coloring.


Yields
1 servings

Chocolate Ribbon Pie

Rate this post

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

Jim’s Cake Suprise

Rate this post

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

Jennie Benedict’s Rum Cake

Rate this post

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

Rate this post

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

Japanese Fruitcake With Filling

Rate this post

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 Or Jelly Cake

Rate this post

Ingrients & Directions


Text Only

Substitute 1 1/2 cups thick jam or jelly for apple sauce in apple sauce
spice cake. Complete recipe in manner indicated. The Household Searchlight

From

Yields
6 Servings

Jam Crunch Cake

Rate this post

Ingrients & Directions


3 1/4 To 3 3/4 c all-purpose flour
1 c Sugar
1 1/2 ts Salt
2 pk Active dry yeast
3/4 c Milk
1/4 c Water
1/2 c Margarine
3 Eggs
1/2 c Chopped pecans or other nuts
1/4 ts Cinnamon
1 c Jam or marmalade

Yield: 2 cakes

Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk,
water, margarine until warm, gradually add dry ingredients, beat two
minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2
minutes longer. Stir in additional flour to form stiff batter, cover, let
rise in warm place until double (about one hour.) Mix together pecans, 1/4
cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn
into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle
with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from
pans. Cool on wire racks.

Yields
2 Servings

Jam Cake

Rate this post

Ingrients & Directions


1 1/4 c Sugar
1 c Butter
4 tb Buttermilk, dissolved with
1 tsp. of soda
1 c Blackberry jam
2 c Flour
1/2 ts Cinnamon
1/2 ts Allspice
4 Eggs
ICING:
6 tb Cream
6 tb Butter
2 c Brown sugar
1 ts Vanilla

Mix the first 7 ingredients together, then add eggs one at a time. Mix well
and pour batter into 3 well greased and floured cake pans. Bake at 350
degrees until done. Icing: Cook until it forms soft ball in cold water.
Beat until thick. Randy Rigg The Pinnacle Club BBS 812-963-9139

From

Yields
1 Servings

Jalapeno Grit Cakes With Shrimp And Sausage

Rate this post

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