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

Jewish/catholic Apple Cake

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Ingrients & Directions


Dot metzinger dfvf10b
4 Macintosh apples; peeled
-Cored and sliced or cubed
2 ts Cinnamon
5 tb Sugar
3 c Flour; sifted
2 c Sugar; separated
1 c Vegetable oil
4 Eggs
1/4 c Orange juice
3 ts Baking powder
2 1/2 ts Vanilla
1 ts Salt
1 c Chopped walnuts; (optional)

Preheat oven to 350^. Combine cinnamon and 5 tablespoons sugar and sprinkle
over apples; set aside. Combine and beat remaining ingredients (except
walnuts) in large bowl until smooth. Stir in walnuts. Pour 1/2 batter into
a well greased 10-inch tube pan. Arrange 1/2 of apple mixture over it. Pour
in the rest of batter and arrange the rest of the apples on top of the
batter. Bake at 350^ for 1 1/2 hours. Allow cake to cool in an upright
position. May be frozen for future use.

NOTE: if apples look small then use 5 instead of 4!

Yields
8 Servings

Jewish Honey Cake

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Ingrients & Directions


3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.


Yields
1 Servings

Jewish Coffee Cake #2

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Ingrients & Directions


-BATTER-
2 c Flour
2 Sticks margarine
1/2 pt Sour cream
2 Eggs
1 c Sugar
1 ts Vanilla
1 ts Baking soda
1/2 ts Salt

TOPPING
1/2 c Sugar
1/4 c Brown sugar
1 c Chopped walnuts
2 ts Cinnamon or more

From: amwilson@juno.com (A Wilson)

Date: Sun, 4 Aug 1996 12:01:40 PST
Combine the batter. Grease and flour tube pan. Put 1/3 sugar mixture in
bottom, then 1/2 of batter, then 1/3 of sugar mixture and rest of batter.
Add remaining sugar mixture. Bake 1 hr. at 350 F. Remove from pan after
resting 5 minutes when removed from oven. Cool 1 hr.

Mm-recipes Digest V3 #210

From the Meal

Yields
12 Servings

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings

Jenny’s Christmas Cake

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Ingrients & Directions


10 oz Wholewheat flour
1 1/2 lb Dried Mixed Fruit
4 oz Glace Cherries
2 oz Chopped Walnuts
2 oz Chopped Almonds
2 ts Baking Powder
Nutmeg
1/2 ts Salt
8 oz Butter
5 Eggs (4-6)
3 tb Molasses (2-4)
1 Grated rind of 1 lemon
1 Grated rind of 1 orange
8 oz Demerera Sugar
LOTS of ALCOHOL
-about half bottle of rum
-or brandy or both
1/4 pt Guiness

Mix the fruit and alcohol together and leave to soak for 3 days minimum.
Add cherries and nuts to mixture. Mix flour, baking powder, spices and salt
together. Cream the butter, and sugar, when light and fluffy beat in
molasses and then eggs one at a time. Fold in half of the flour mixture
followed by the fruit and alcohol mixture. Then fold in the remainder of
the flour. Bake in lined tin wrapped in newspaper and secure tin with
string. Bake at Gas 3 for first two hours then reduce to Gas 2 for a
further 90 minutes. When cooked sprinkle cake with alcohol. Keep wrapped in
foil and every so often sprinkle with alcohol.

From

Yields
1 Servings

Jan’s German Apple Cake

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Ingrients & Directions


1 c Sugar
1/2 c All-purpose flour
3/4 c Whole wheat flour
1/4 c Oat bran
3/4 ts Baking soda
1 ts Salt
3/4 ts Ground cinnamon
1/2 ts Allspice
2 Eggs
1 ts Vanilla
2 Granny smith apples; chop
1/2 c Golden raisins

Preheat oven to 350 deg. Spray loaf pan with Pam or other veg. spray. In
one small bowl; beat together eggs, veg. oil and vanilla. Mix together all
dry ingredients in a large bowl. Add liquid ingredients to dry and mix
well. Fold in chopped apples, walnuts, and raisins. Spoon into loaf pan
until half full. Bake in preheated oven for 50-60 mins. Check center with
toothpick to see if done. Remove and cool on wire rack.

One of my dearest friends gave me this recipe. Judy Garnett/pjxg05a
Raleigh, NC

From

Yields
8 Servings

Italian Raisin Cake

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Ingrients & Directions


1 lb Seedless raisins
2 c Water
1 ts Baking soda
1/2 c Soft butter
1 1/2 c Sugar
3 lg Eggs
1 ts Salt
1/2 ts Ground cloves
1/2 ts Ground nutmeg
2 ts Ground cinnamon
3 c Cake flour
2 c Chopped walnuts

Here’s a yummy dessert from The Complete Around the World Cookbook.

1. Plump raisins by cooking them in water 10 minutes; strain and reserve 1
cup liquid.

2. Add baking soda to reserved raisin liquid; set aside.

3. Cream together butter, sugar, eggs, salt and spices until fluffy.

4. Add flour and liquid alternately, beating well after each addition.

5. Stir in raisins and nuts; beat thoroughly.

6. Pour into a well-greased 1-inch tube pan; bake in preheated 325 degree
oven 1 1/2 hours, or until a toothpick inserted in center comes out clean.

7. Cool on wire rack before removing from pan.


Yields
1 Servings

Italian Cream Cake

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Ingrients & Directions


1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 Egg yolks
2 c Flour
1 ts Baking soda
1 c Buttermilk
1 ts Vanilla
1 cn 3 oz coconut
1 c Chopped walnuts
5 Egg whites, stiffly beaten
8 oz Cream cheese, softened
1/2 c Butter, softened
1 lb Confectioners sugar
1 ts Vanilla
1/2 c Chopped walnuts

1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light
and fluffy. Add egg yolks; beat well.

2. Mix flour and baking soda together. Add to batter mixture alternately
with buttermilk and 1 tsp vanilla, beating well after each addition.

3. Stir in coconut and 1 cup walnuts. Fold in egg whites.

4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for
25 minutes, or until layers test done. Cool in pans for several minutes.
Remove to wire racks to cool completely.

5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add
confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped
walnuts.

6. Spread between layers and over top and side of cooled cake. Chill in
refrigerator. Cake will be easier to cut if stored in refrigerator for 24
hours.

Calories per serving: 661

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

Yields
15 Servings

Israeli Upside Down Apple Cake

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Ingrients & Directions


-APPLES-
1/4 c Margarine
1/2 c Brown sugar
1/2 c White sugar
7 Apples, peeled and cored (up
-to 8)
Walnuts
Raisins
1 Lemon , juice of

-BATTER-
5 Eggs, separated
5 tb Sugar
1 ts Lemon juice
4 tb Potato starch, sifted

To prepare the apples, melt the margarine and the sugars in the bottom of a
deep round pan large enough to hold the apples comfortably. Arrange the
apples over the sugar. Fill the core openings with walnuts and raisins.
Pour the lemon juice over the apples. Bake in a preheated 375 degree F oven
for 30-35 minutes until the apples are tender.

To prepare the batter, in a large mixing bowl beat the egg yolks with the
sugar until very light. Add the lemon juice and sifted potato starch. In a
clean bowl, with clean beaters, beat the egg whites until stiff but not
dry. Carefully fold the beaten egg whites into the egg yolk mixture. Pour
the batter over the hot apples and bake for an additional 30 minutes or
until the cake tests done. Let the cake rest on a cake rack for 10 minutes
before turning it out, upside down, onto a large cake plate. Serve cold.


Yields
1 Servings