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

Jeanne’s Cake Frosting

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Ingrients & Directions


1/2 c Milk
2 tb Flour
1/2 c Butter
1/4 c Shortening
1/2 ts Vanilla
1 c Icing sugar
ds Salt

In small saucepan, stir together the milk and flour. Cook, stirring
constantly, until mixture is thickened and smooth; cool.

On highest speed of mixer, beat cooled flour mixture with butter,
shortening and vanilla until smooth and fluffy. Blend in icing sugar and
salt; continue beating until frosting is fluffy (at least 15 minutes to
achieve desired consistency).

The Bakery that uses this recipe is famous in Winnipeg, Manitoba Canada for
the icing. It is known that people will go across the city to buy one of
these cakes for any occasion.

Recipe published in the Winnipeg Free Press November 16,1994 Type and
passed to you by: Kathleen Pickell June 27,1995.

From

Yields
1 Serving

Jar Cakes

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Ingrients & Directions

Ever baked cakes in canning jars? It’s neat! ANY quick bread-type cake
can be baked in canning jars.

I usually bake one jar first — you have to know how high the batter
rises. I usually fill ONE jar 1/2 full then bake it to see how high it
rises, then go from there. You don’t want the cake to come out of the top
of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write
it down on your recipe (how far you filled the jars)! Once you’ve
established how high the cake rises, you can go from there. The first time
around is a bit tricky because you won’t know how many jars you’ll need.
MOST of the recipes I’ve tried I end up using around 8. Sterilize as many
jars as you think you’ll need and go from there. Make sure your LIDS are
new, the rings don’t have to be As the jars do seal, the cakes are as moist
as the day you put them into the jars–sometimes MORESO.

The baking times will vary — the moistness of each cake recipe will
determine the time. MOST of the recipes I’ve tried bake in 35-40 minutes.
Start checking the cakes at 25- 30 minutes and go from there.

YES, the cakes DO slide easily out of the jars IF you use the jars I’ve
listed. They’re Ball 12-oz Quilted Crystal Canning Jars (#14400-81400).
They can be found at most grocery stores (at least here in California) next
to the pectin and other canning supplies. Also, I’ve seen the 12 oz
straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work
fine too but they’re not as pretty and you have to make your own
labels–the jars I use come with decorative labels. One IMPORTANT tip–get
your jars NOW! Once summer’s over with they’re very hard to find. Also,
when you can, ask for the jars back, they’re NOT cheap. Most folks don’t
mind returning them though, they usually want refills! G

There will be a little condensation on the lids and some in the jars so
when you seal them it’s trapped inside. Don’t worry about getting the water
off of the lids before placing them onto the jars, the added moisture
doesn’t hurt the cakes in the slightest. Quick bread-type cakes work best,
I’ve found that lighter cakes tend to fall when the jars seal.

I’m trying to address every question that’s been asked of me before, I
HOPE I’ve done that. If I’ve missed anything or if anyone has any
questions, don’t hesitate to ask. These make WONDERFUL Christmas gifts and
you cn start NOW! Single friends really appreciate these because each jar
makes enough for one or two people. I’ll post the recipes I’ve made in my
next notes. Try them, they’re FUN and delicious to boot! Be right back with
a few more tips…

Several folks have asked me how long the cakes can be safely stored…I’m
not sure. The longest I’ve been able to keep them (without getting eaten)
is 6 months. The jars DO seal, just like any canned good. You don’t have to
refrigerate the jars, just keep them in a COOL, dark, dry place. I’ve only
had 6 jars go bad on me and that was my fault…put them in a cupboard that
got too hot and the seals broke. I now check the jars at least once a week
by pushing down on the lid (in the middle); if the lid moves up and down,
that means the seal has broken. If you’ve checked the jars frequently, more
than likely they’re safe to eat; otherwise, toss the cake. I’ve been making
cakes in canning jars for over 3 years and haven’t poisoned anyone so far.
:) If you give the jars away, be sure to tell the person to check the jar
periodically (if they plan on storing it for any length of time).

Not only are the cakes tasty, they’re very pretty to decorate. A hot glue
gun is INVALUABLE! You cn glue on dried flowers, ribbons, dough-art …you
name it, it can be glued onto the lid, ring and side of the jar. I usually
cut out a piece of cloth (about 3 inches larger in circumference than the
lid), using pinking shears (so the cloth doesn’t unravel), place a wad of
cotton or batting in the center of the lid (take the ring off — the jar
lid should be sealed by now), then place the piece of cloth on top and
replace the ring. Decorate to your heart’s desire!

There are probably a few more tips I’ve forgotten…if anyone has any
questions, don’t hesitate to ask. Don’t limit yourself to the recipes I’ve
given you…ANY quick-bread type cake cn be baked in canning jars. Lighter
cakes tend to fall once the jar seals.

Be right back with the first recipe…

Linda/BDT Burbank, CA (USA)


Yields
1 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

Jalapeno Corn Cakes With Red Pepper Salsa

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Ingrients & Directions


1 1/2 c Chicken broth
3 tb Corn oil
1 c Yellow corn meal, preferably
-stone ground
2 ts Baking powder
2 tb Finely minced jalapeno
-pepper
2 tb Finely minced fresh cilantro
3 lg Eggs, beaten
4 dr Tabasco sauce, or more to
-taste
1 ts Salt, or more to taste
3/4 ts Freshly ground black pepper
1 c Corn kernels (cut from 1 to
-2 ears of corn or thawed
-frozen)
Red pepper salsa, recipe
-follows

Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce
the heat to medium and gradually add the cornmeal, whisking all the while.
Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb
the liquid and thicken like polenta. Remove the pan from the heat and let
cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro,
eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold
in the corn kernels with a rubber spatula.

If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.

Yield: 20 (2 1/2-inch) pancakes

NOTES : Cooking Live
Yields
1 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 Ricotta Cheesecake

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Ingrients & Directions


1 lb CREAM CHEESE
1 1/2 tb VANILLA
1 lb RICOTTA CHEESE
2 tb LEMON JUICE
2 ts LEMON PEEL; grated
1 pt SOUR CREAM
3 tb FLOUR
1 1/2 c SUGAR
3 tb CORNSTARCH
4 Jumbo EGGS

~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the
oven.

Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.
Beat in the remaining ingredients, one at a time. Everything must be very
well combined.

Pour the mixture into a greased 9-inch springform pan. If you’d like, dust
the pan with crushed graham crackers. It will make the cake come out easier
but you won’t actually have a crust.

Place the cheesecake on the middle rack of the oven and bake for 1 hour.
Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1
hour longer. Cool on a wire rack; refrigerate overnight.

The next day, remove sides of springform pan. Top with sour cream, if
desired.


Yields
1 Servings

Italian Orange Spice Cake

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Ingrients & Directions


–CAKE–
2 1/2 c Cake flour (you can use
-all-purpose flour; but cake
-flour gives a better
-texture)
1 c White sugar
1 c Brown sugar
3 Eggs
1 c Nuts
1 ts Cloves
1 ts Cinnamon
1 ts Nutmeg
1 ts Salt
1 ts Almond extract
1 ts Orange extract
1 ts Baking powder
1 ts Soda
1 c Oil
1 1/3 c Milk

-ORANGE ICING-
1/3 c Butter
4 c Confectioner’s sugar
1/4 c Orange juice
1 ts Vanilla

From: chlamy@acpub.duke.edu (Elizabeth Harris)

Date: Mon, 7 Mar 1994 18:20:53 GMT
I got this recipe from a coworker about 25 years ago. She was of
Italian-American background and referred to it as Italian Orange Spice
Cake.

Use 9x13S pan. Grease it and dust it with flour. Preheat oven to 350.

Blend oil and milk. Beat in eggs and beat until well blended. Mix the
sugars and add the egg mixture. Combine all dry ingredients before adding
to sugar mixture. Mix well. Last add nuts and liquid flavorings. Bake for
25-30 minutes at 350. Do not overbake as it will dry out.

ORANGE ICING: Mix together in order given. Spread on cake after it is
cool.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
16 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

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