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

John Nunziata’s Chocolate Cheesecake

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Ingrients & Directions


1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semisweetened,
Grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet,
1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)

Contributed to the echo by: Fred Towner Originally from: Calgary Sun –
Monday, June 18, 1990 John Nunziata’s Chocolate Cheese Cake

Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
from pan. Chill and serve with whipped cream.

Serves 10.

From

Yields
10 Servings

Jill’s Fruitcake

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Ingrients & Directions


4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
– cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

From

Yields
6 Loaves

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

Jessica’s Chocolate Brownie Cheesecake

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Ingrients & Directions


-NORMA WRENN-
1 c Chocolate wafer crumbs
1 tb Butter; melted
12 oz Semisweet chocolate morsels
24 oz Cream cheese; softened
1 c Sugar
3 Eggs
8 oz Sour cream
1 ts Vanilla extract
1/8 ts -salt
1 1/2 c Brownies; cut in 1″ cubes
Whipped cream; optional

Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly
on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in
top of a double boiler; bring water to a boil. Reduce heat to low; cook
until chocolate melts, stirring occasionally. Remove from heat, and set
aside. Beat cream cheese in a large bowl at high speed of an electric mixer
until light and fluffy. Gradually add sugar, beating well. Add eggs, one at
a time, beating well after each addition. Add sour cream, vanilla, and
salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour
batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until
cheesecake is set. Let cool to room temperature on a wire rack; chill at
least 8 hours. To serve, carefully remove sides of springform pan. Garnish
with whipped cream, if desired.

SOURCE: The Mystic Seaport All Seasons Cookbook from America’s Best Cooking
1990 Hometown Collection; Oxmoor House

Yields
10 Servings

Jello Flavored Cake

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Ingrients & Directions


1 1/2 c Granulated sugar
2 c Cake flour
2 ts Baking powder
1 pk (3 ounces) jello
3/4 c Milk
2/3 c Oil
2 tb Lemon extract
4 Eggs separted

Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
together. In another bowl, combine milk, oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg
yolks in one at a time into the batter. Whip egg whites until stiff but not
dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
the batter.

Grease ring pan with vegetable shortening and dust with flour. Spoon batter
into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
touch. Turn out immediately onto a wire rack.

Decorate with a thin icing and trim with what ever you want.

Note: I used strawberry jello and extract and decorated after drizzling
icing on top with fresh strawberries cut in half. I also have used orange
jello. Decorate with candied orange slices. I also found that 40 minutes
was too long to bake this cake in my oven.

From

Yields
1 Servings

Japanese Fruitcake With Filling

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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

Japanese Fruitcake

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Ingrients & Directions


–CAKE–
1 c Butter
2 c Sugar
4 Eggs
3 c Flour; all-purpose, sifted
2 ts Baking powder
1 c Milk
1 ts Vanilla extract
1 ts Ground cloves
1 ts Ground cinnamon
1/2 c Raisins
1/2 c Pecans; chopped
Pecan halves for garnish

FILLING/FROSTING
2 1/2 c Sugar
3 tb Flour; all-purpose
1/2 ts Salt
1 c Water; boiling
1 1/2 tb Lemon zest; grated
1/4 c Lemon juice; fresh
4 1/2 c Coconut; grated

For cake: Grease and flour four 9- inch round cake pans.

Cream butter; gradually add sugar, beating well at medium speed with an
electric mixer. Add eggs one at a time; beat well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with
milk, beginning and ending with fbur mixture. Mix after each addition. Stir
in vanilla.

Divide batter in half; stir spices, raisins and pecans into one half. Pour
plain batter into 2 of the cake pans and spiced baUer into the other 2
pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done .

Cool in pan for 20 minutes; remove from paos and cool completely on wire
racks.

Prick layers at 2-inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with pecan
halves, if desired.

For filling/frosting: Combine sugar and flour in medium saucepan; stir in
remaining ingredients. Bring to a boil over medium heat, stirring
constantly.

Cook for 5 minutes or until thickened, stirring constantly; cool mixture
completely before filling and spreading on cake.

Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams
carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38
percent of calories from fat .

** Fort Worth Star Telegram — Food section — 29 November 1995 **

From

Yields
12 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

Jamaican Chocolate Cake

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Ingrients & Directions


1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2″)
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream

Preheat oven to 325’F. (165’C.). Generously grease a 5-cup fluted or plain
tube pan and dust lightly with flour. Sift flour, baking powder and Mixed
Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa
powder with hot water and add to flour mixture. Beat well with a wooden
spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into
prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and
cake begins to shrink from edges of pan. Carefully turn out cake onto a
wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and
heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat,
add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake
and let stand 2 hours. Stud top of cake with almonds. Melt chocolate;
carefully spooon over cake, spreading to give a smooth even coating. Let
stand several hours. Pipe (with a pastry bag) whipped cream around bottom
of cake.

From

Yields
12 Servings