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| Best
Chocolate Cake with Fudge Frosting
Servings: 12 2 c Flour
2 c Sugar
Heat oven to 350F.
1 c Boiling water
Preheat oven to 350F. Grease a 10" tube pan. Pour boiling water over
chocolate and butter; let stand until
===========Chocolate Frosting========== 2 T sweet butter 3/4 c semisweet chocolate chips
Place all ingredients in a heavy saucepan and whisk until smooth
over low heat. Cool slightly; add more sugar if necessary. Spread on cake
while frosting is still warm.
Servings: 18 2 c Yellow corn meal
1 c All-purpose flour
Combine the corn meal, flour, baking powder, sage and salt in a bowl.
In a small skillet melt the butter and saute the celery until soft. Beat
the eggs and add to the corn meal with the celery and butter. Mix well.
Gradually add the milk, stirring constantly until the batter is the
Pinnacle Pound Cake 1 cup butter or margarine, softened
Preheat oven to 350. Cream together butter or margarine and granulated
sugar. Add eggs, one at time, beating well after each addition. Sift flour
with powdered milk, baking powder, and salt. In separate bowl, combine
pineapple juice, lemon juice and vanilla. Add flour mixture alternately
with juice mixture to creamed butter and sugar, beating after each addition.
Add coconut, stirring well. Pour into greased and floured 10" tube pan.
Bake at 350 F. for 55 minutes, or until toothpick inserted in center comes
out clean. Cool 10 minutes, then remove from pan and cool on rack. Drizzle
icing over top.
1/2 cup slivered almonds
1 pkg yellow cake mix
Heat oven to 325ø. Grease and flour 12 cup fluted tube or
10 inch tube pan. Sprinkle with almonds. In a large bowl combine remaining
ingredients at low speed until moistened; beat for 2 minutes at highest
speed. Pour into prepared pan. Bake at 325ø for 55 to 70 minutes.
Cool upright in a pan for 15 minutes and invert to serving plate. Back
to Index:
1 c. shortening 2 tsp. cinnamon
Preheat oven to 325F. Grease and flour angel food or bundt pan. Beat
shortening and sugar. Add eggs and beat. Add all spices and beat. Alternate
adding flour and applesauce and beat. Fold in raisins and nuts. Pour into
pan and bake for one hour. Cool 10 minutes and remove from pan. Back
to Index:
Heavenly No-Bake Cheesecake Servings: 12
Combine chocolate crumbs & margarine & press into bottom
& 2" up the sides of an 8" springform pan; chill. Sprinkle gelatin
over milk in a md saucepan. Stir over low heat until gelatin is dissolved.
Add Milky Way bars & cntinue to stir over low heat until mixture is
smooth; cool slightly. Meanwhile, beat cream cheese & sugar until smooth.
Beat in Milky Way bar mixture & vanilla. Add whipping cream & beat
at high speed 4 min. Pour mixture into prepared crust. Chill until firm,
about 4 hrs.
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Fudge
Frosting
2 c sugar 1/2 c shortening
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat
to a rolling boil, stirring occasionally. Boil 1 minute without stirring.
Place saucepan in a bowl of ice and water. Beat until frosting is smooth
and of spreading consistency; add vanilla.
2 md Oranges
Heat oven to 350F.
Servings: 12 1 1/3 c All purpose flour
Heat oven to 350øF.
1 cup (2 sticks) butter or margarine, softened
In large mixer bowl, mix butter, oats, flour, brown sugar, eggs,
walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is
light and fluffy. Stir in 1 cup semi-sweet chocolate morsels. Spread batter
into 8" square microwave-safe baking dish; cover dish with wax paper. Cook
on high power 4 minutes; rotate dish 1/4 turn. Cook on high power 4-5 minutes
longer or until top of cake appears dry and bottom(*) is an even color.
Yield: 1 cake 500 g White bread rolls
2 dl Milk
IMPORTANT:
Servings: 12 1/2 lb White chocolate,melted
While chocolate melts in double boiler, use a mixer on low speed
and blend cheese, sugar and orange or lemon rind until smooth. (Do not
use low-fat cheese in this recipe) Beat in eggs one at a time, followed
by cream and vanilla. Add a little of the cheese mixture to the warmed
chocolate, then stir this mixture into remaining cheese mixture. Spoon
mixture into a buttered 9-inch layer cake pan, lined with parchment paper.
Set in a pan, and pour in hot water until it reaches halfway up the pan.
Bake ina 350 F. oven, adding more water if needed, until set and lightly
browned on top, about 1 hour. Remove from oven, let cool, and refrigerate
for at least 4 hours. To serve, lightly brush each 8 - 12- inch square
of phyllo pastry with melted butter. Gently remove each slice of cheesecake
from pan. Wrap a sheet of prepared phyllo pastry around each piece, folding
until cake is covered with three layers. Trim excess pastry. Brush each
dessert with additional melted butter. Place on a baking sheet and bake
in a 350 R. oven for 10 minutes, or until phyllo begins to brown. Transfer
to dessert plates and decorate with fruit purees. Back
to Index:
PENUCHE FROSTING 1/2 cup butter
Melt butter in a medium saucepan. Add brown sugar; boil 2 minutes.
Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar
and vanilla. May add 1/2 cup chopped nuts if desired. Frost cake.
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| Pumpkin
Pie with Praline
Praline (optional)
2 Tbsp. (1/4 stick) butter
Prepare the praline filling, if desired. Preheat oven to 450 F. In
a small bowl, cream together the butter and brown sugar. Blend in pecans.
Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes,
watching carefully so crusts do not puff up or slip down.
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Early
American Graham Cracker Cake
Yield: 6 - 8 kids 1 3/4 c Graham cracker crumbs; about 40 crackers.
How to Make: Preheat the oven to 375 degrees. Cruch the graham crackers
with hands until you have 1 3/4 cups coarse crumbs about the size of bread
crumbs. Put the cracker crumbs into the mixing bowl with the flour, baking,
and sugar. Stir with the spoon until they are combined. Chop the almonds
and walnuts into small pieces. Add the soft butter, eggs, milk, vanilla
and chopped nuts to the dry ingredients. Stir the mixture well. Then beat
the batter until it is well blended. Grease the cake pan with the butter.
Sprinkle with the tablespoon of flour and shake the pan until bottom is
evenly coated. Shake out an extra flour. Bake the cake for 45 minutes.
Test with a toothpick for doneness. Remove the from the oven let it cool
slightly. Cut it into squares and serve warm.
Doreen's Dark Chocolate Cake 1/2 c Cocoa
1 c Hot water
Mix shortening and sugar. Add eggs and vanilla. Add dry ingredients
alternately with cocoa mix. Put in greased 8 by 10 pan and bake at 350
for 1/2 hr. Let cool. Then frost with this frosting: Melt 1 square chocolate
and 1 tbsp butter Blend in the following:
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| French
Cheesecake
1 x Shortbread; See Next Message 1 lb Cream Cheese
1/2 lb French Cheese; *
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE
IN THIS YOU DON'T NEED IT!!!
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they
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German
Kasekuchen
---------------------------CRUST-------------------------------- 2 c Unbleached Flour; Sifted 4 T Butter; No Margarine 1/2 c Sugar; Granulated 1 ea Egg; Large 1 t Baking Powder -------------------------CHEESECAKE------------------------------
CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage
cheese through a sieve. Combine the cornstarch and the baking powder and
set aside. In a large mixing bowl, combine the cottage cheese with the
sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry
mixture to the cheese and blend well. Stir in the sour cream and raisins.
Pour the cheese mixture into the prepared crust and bake for one hour,
or until done. The center will remain soft. Turn off the oven and prop
the door open. Allow the cake to cool to room temperature. Serve at room
temperature as well.
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| Swiss
Cheesecake
---------------------------CRUST--------------------------------
-------------------------CHEESECAKE------------------------------
Preheat the oven to 350 degrees F. Press the cottage cheese through
a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each
Shortbread Crust 1 1/2 c Unbleached
Flour; Sifted
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
Preheat the oven to 400 degrees F. Working on a large flat surface,
such as a pastry board, place the flour and the sugar in the center of
the surface and mix together. Form a small depression or well in the center
of the mound. Add the beaten egg yolk and the softened butter to the well,
ten blend these with the dry mixture. Mix the ingredients thoroughly using
your hands -- there's no
NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. Back to Index: |
Glazed
Irish Tea Cake
Yield: 10 servings ----------------------------CAKE---------------------------------
---------------------------GLAZE--------------------------------
PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease
a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink
to discard excess flour. Cut piece of parchment paper or waxed paper to
fit bottom of pan. Set aside.
Black Forest Cheesecake Delight 1 c Chocolate Wafer Crumbs
* Chocolate Chips should be melted.
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| Hopeless
Twinkles
Yield: 24 servings THE FILLING
THE CAKE
The Filling: Cream the butter 5 minutes, medium speed. Add Crisco a little at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time while continuing to beat. Then add the milk, mixed first with the vanilla, beating and scraping the sides and bottom of the bowl frequently. The longer you beat this the better it becomes. The Cake:
Apricot Upside-down Chocolate Cake 3 tablespoons butter
Melt 3 tablespoons butter in skillet, add 1 cup sugar gradually and
stir until melted. Arrange apricots, cut side up, to cover bottom of pan.
Use batter made as for Spanish Cocoa Cake. Pour batter over apricots and
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COCONUT
CAKE 2
Yield: 12 servings 4 Eggs
1/2 c Oil
--------------------------FILLING-------------------------------
--------------------------FROSTING-------------------------------
Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon
vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix
until smooth. Beat 4 egg whites until stiff and carefully fold into batter.
Pour into 10-inch springform pan that has been greased and
To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. To assemble, spread custard between cake layers. Whip cream with
3 tablespoons sugar until stiff. Frost top and sides of cake with whipped
cream. Sprinkle top and sides generously with coconut. Chill thoroughly.
Back
to Index:
MOLASSES CAKE 1/2 cup shortening
1/2 cup granulated surgar
Oven 350 degrees Cream shortening and surgar; add egg; beat well.
Mix in molasses and 1/2 cup water. Sift remaining ingrediants. Stir into
creamed mixture. Pour into greased 13x9x2 inch pan. Bake at 350 degrees
for 25 minutes. While warm frost with Confectioners'
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