FOR THE TOPPING:  Either flake the fat evenly over the cake or melt it and brush it over.  Mix the sugar with the vanillin sugar and nuts and sprinkle evenly over the cake. Leave in a warm place until the cake has doubled in size and then bake. OVEN: preheat for 5 minutes at very hot, bake at moderately hot. BAKING TIME: about 15 minutes. Servings:  8
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In a large bowl, beat together the butter and brown sugar until fluffy. Beat in the egg yolks one at a time then slowly stir in the cooled honey mixture. In another bowl combine the yoghurt, cottage cheese and grated orange rind.

Sift the flour and salt into the honey-egg mixture, alternating with the yogurt mixture, stirring after each addition. Retain 50g of the flour and toss it in a bowl with the raisins, dates & walnuts. Stir this dry mix into the batter.

Preheat the oven to 150C/300F/Gas Mark 2. Beat the egg whites in a bowl until they hold stiff peaks. Whisk 2 tb egg white into the batter then gently fold in the rest.

Pour the batter into a well buttered 25cm/10 inch tube or "kugelhumf" tin, lined with buttered greaseproof paper. Bake for 90 minutes or until a cocktail stick comes out clean.

Cool the cake in the tin on a rack for 15 minutes, then invert on to the rack and remove the paper. Brush with 15ml honey and allow to cool completely before storing in an airtight container. Store for at least 2 days before eating. Servings: 12      Back to INDEX:

When preparing the cake, stir the liquid and dry ingredients together just until blended --- overmixing causes toughness.  Also watch the baking closely.  Bake only until the center of the cake tests do2- overbaking causes dryness and toughness. After baking, let the cake stand a few minutes, then loosen the edges with a knife.  Invert the cake into a serving platter to reveal the fruit-and-sugar glaze.  This cake is best when eaten warm.  You may want to serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping.
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When fruit is just about done, toast cake slices on a cooler part of the grill, turning once.  Serve toasted cake with grilled nectarines & handfuls of blueberries. Servings:  6
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3/4 c  Semisweet chocolate chips
3 tb Milk
1/2 ts Vanilla extract
1 tb Light corn syrup

In a 1 or 2-cup glass measure, heat together chocolate chips and milk in microwave oven on high 45-50 seconds, or until chocolate is melted and smooth when stirred. Add vanilla and corn syrup, then blend well.
Refrigerate, stirring occasionally, until thickened to frosting consistency. 

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1 c raisins                               2 c water
1 egg, beaten                       1/2 c shortening
1 c rolled oats                   1 1/2 tsp vanilla
1 1/2 tsp equal or sweet and low
1 c flour                                1/2 tsp salt
1 tsp baking soda 1 tsp cinnamon

Combine raisins and water & cinnamon in saucepan under low heat for 15 mins. Let cool. Add beaten egg & shortening, oats, sweetener & vanilla. Sift flour, salt, soda & cinnamon. Mix all together well. Pour into a greased 1 layer cake pan & bake at 350 degrees F. for 30-35 minutes   Back to INDEX:

Triple Chocolate Filling Directions:
In a large bowl, combine cream cheese and sugar.  Beat with an electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.  Stir in sour cream, whipping cream,
creme de cacao, and vanilla extract.  Stir in melted semisweet chocolate and grated German
chocolate.  Pour the cream cheese mixture over the crust. Bake at 350° F for 15 minutes.
Lower the temperature to 200° F and bake for 1 hour and 10 minutes or until the center no 
longer looks wet or shiny.  Remove the cake from the oven and run a knife around the inside
edge of the pan.  Turn the oven off; return the cake to the oven for an additional 2 hours.  Chill,
uncovered, overnight.
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------MOCHA FILLING------
1 c  Mocha frosting
1 c  Chopped almonds

--------GARNISH-------
1 c  Sliced, toasted almonds

SOUR CREAM TOPPING
l (l oz.)   square     SEMISWEET CHOCOLATE
(or you may use 1oz. morsels)
2           tablspn.     Manachino cherry juice
3           cups           SOUR CREAM
l            cup            POWDERED SUGAR
½          tspn           VANILLA
12         full             Marachino cherries, for garnish

CAKE
Combine cream cheese, sugar and eggs in mixer bowl.  Beat until smooth.  Add vanilla, cinnamon, half and half and cherry juice Melt chocolate with butter in saucepan and add to cheese mixture.  Beat until well blended.
Pour into Graham Cracker Crust or Oreo Cookie Crust Bake at 350-degrees for 45 to 55 minutes.
Remove from oven and cool on rack.

SOUR CREAM TOPPING
Melt chocolate over hot water or microwave oven.  Cool slightly. Stir into sour cream.  Stir in powdered sugar and
vanilla until smooth. Spread Sour Cream Topping on top of cooled cake. Bake at 350-degrees l5 minutes.
Let stand 3 to 4 hours in refrigerator before serving. Makes about l2 servings.     Back to INDEX:

BRANDIED FRUIT STARTER:
Drain all canned fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit.  Back to INDEX:

1 c  Nonfat vanilla yogurt
1/2 c  Confectioners' sugar

FAT-FREE YOGURT CREAM SAUCE:  Line a strainer with paper coffee filter or cheesecloth layers.  Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid.  Combine thickened yogurt and sifted confectioners' sugar; stir until smooth.  Makes about 1/2 cup sauce. Back to INDEX:

SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let cool & then add kirsch.

ICING: In a blender, combine cashews, water & vanilla.  Blend till smooth & creamy.  Add honey & tofu & blend again.  Set aside 2 c for the vanilla icing to go on top & sides of cake.  To the rest of the mixture, add melted chocolate & 3 tb of syrup.  Blend till smooth. Chill both icings before using.

TO ASSEMBLE: Carefully remove the top two layers of cake.  Brush some syrup onto bottom layer & spread half of chocolate icing over it. Place the middle cake layer on top & brush with syrup & icing.  Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick. Place the top layer on the cherries & brush
again with syrup.  Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired.
Chill several hours before serving.  The cake can be kept covered if not being served till the following day.  However, the frosting may discolour after about 3 days.     Back to INDEX:

Early Twelfth Night cakes were baked with a bean in one side, a pea in the other and a number of cloves throughout (documented to a party at Whitehall 1613).  The host or hostess cut the cake into equal slices for the guests, with men receiving slices from one side and women from the other.  The man who found the bean became King of the Feast: the woman who found the pea
became the Queen: and those who found the cloves were Courtiers. The King of the Feast could order his subjects to play his favorite game, dance, sing, recite poems, play charades or anything else.  In some circles, the King would have to host the party the next year and the Queen would have to make the next year's cake.
According to one custom, the youngest child present distributed the pieces.  Among the French Creoles, a napkin would be placed over the cake while it was being cut and served so that if the bean was exposed, no one would see it.

1 lb Butter                                    9    Eggs, separated
2 c  Light brown sugar, firmly packed
2 t  Mace                                      3 1/4 c  Flour
2 t  Cinnamon                               2 t  Cinnamon
1 t  Baking soda                           3 lb Currants
2 lb Seedless raisins                    1/2 c  Citron
3/4 c  Almonds, blanched and chopped
1/2 c  Candied peel, cut into  or cut into strips

In a large bowl, cream the butter and 1 cup of the sugar until light. In a separate bowl, beat the egg yolks until thick and lemon-colored and add them to the butter sugar mixture. In another bowl, beat the egg whites until stiff but not dry. Fold in a second cup of light brown sugar and add this to the first mixture. In a bowl, sift the flour, mace, cinnamon and baking soda; stir in the currants, raisins and almonds. Add the flour-and-fruit mixture to the egg-butter-sugar mixture. Combine the
citron and candied peel and set aside. Line two 12-in round pans with waxed paper, buttered on both sides.
Fill each pan 2/3 full, adding layers of citron and candied peel. Cover loosely with buttered paper and tie into place. Steam the cake for three hours and then bake it 1-1/2 hours in a slow oven (300 degrees) or bake it
for 4 hours at 275 degrees without steaming. The cake is done when it is firm to the touch and a wire cake tester comes out clean and dry. Run a knife around the inside of the pan and remove the cake when nearly cool. Frost with a thin white icing and decorate with figures of birds, animals and flowers.  Back to INDEX:

16 oz Unsweetened bakers chocolate
10 oz Sugar                                8 oz Flour
5 oz Butter                               10 ea Egg yolks
12 ea Whites

Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the
8 oz of flour. Put into a butter and floured cake pan and bake for 45 minutes at low (250°). Let cool. Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar while beating.  Fold into them the rest of the chocolate which must be hardly warm. Cover the cake with the chocolate mousse. Then sprinkle over the top and the side grated chocolate. Leave the cake in the refrigerator 2 hours before serving. Back to INDEX:

Servings:  1

2 c  Sifted cake flour
2 ts Baking powder
1/4 ts Salt
1/2 c  Shortening
1 c  Sugar
2    Eggs, well beaten
2/3 c  Milk
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
2 tb Molasses

Sift flour with baking powder and salt. Cream shortening and sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Divide batter into 2 parts. To one part, add spices and molasses. Drop
by tablespoons into greased loaf pan, alternately light and dark mixtures. Bake in a 350° oven for 1 1/4 hour or until firm to the touch. Spread Butter Frosting on top and sides of cake. Makes 1 (8x8 inch) cake. Pour batter into fluted paper baking cups and bake 25
minutes. Cool and frost.  Back to INDEX:

4 qt. popped corn                        1/2 lb. gum drops
1/2 lb. peanuts                                1 lb. marshmallows
1/2 cup melted margarine           1/2 cup corn oil

Melt marshmallows, margarine, and corn oil.  Pour
over popcorn, nuts and gum drips.  Mix together
and pat in a bundt cake pan or angel food cake pan.
Cool.      Back to INDEX:

THE CRUST: Preheat oven to 350°. Place 1/4 lb. butter or margarine in 9" square pan in the oven until butter is melted. Meanwhile roll to fine crumbs, a 10 oz. package sugar cookies. Combine crumbs with 1 envelope unflavored gelatin and 1/4 cup sugar. Remove 1/4 cup of crumb mixture to use as a garnish later on. Stir the remaining crumb mixture into the melted butter in the pan, patting mixture evenly over the bottom of the pan. Bake it at 350 degrees exactly 8 minutes.

MEANWHILE PREPARE FILLING by mixing till light and fluffy, two large packages (8 oz. each) cream cheese and 8 oz. dairy sour cream. Beat in 2 tbs. butter, 2 tbs. corn starch, 2 large eggs, 1 cup sugar, 1 tsp. vanilla. As soon as crust is baked, pull out oven rack without removing pan containing the crust and pour filling directly over the hot crust. Sprinkle top with reserved crumb mixture and return to bake at 350° for 30 to 35 minutes or till a knife inserted 1" from edge of
pan comes out clean.

DO NOT OVERBAKE THIS CAKE. Let cool only 30 minutes before you cut and serve it...It serves 8.
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Servings:  1

2 ea Eggs               1 1/2 c  Pureed figs (recipe below)
2 ea Egg whites            2 c  Carrots; peeled and grated
2 c  Flour                      8 oz Crushed pineapple; drained
2 c  Sugar                     1 x      (reserve juice)
2 ts Baking powder      2 c  Seedless raisins
1 1/2 ts Baking soda  1/2 c  Walnuts; chopped(optional)
1 ts Salt                         1 c  Powdered sugar (optional)
2 ts Cinnamon

--------------PUREED FIGS--------
2 c  Dried figs          2 ts Vanilla            3/4 c  Water

PUREED FIGS:
Puree figs, water and vanilla in blender or food processor. Makes 1 1/2 cups.

CAKE:
Lightly beat together eggs and egg whites in bowl. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended. Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spray. Bake at 350 deg. 35 to 40 minutes or until cake tests done in center. While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth
and of spreading consistency. Drizzle over cake. Makes 24 servings. Back to INDEX:

2 cans cherry pie filling
1 yellow cake mix
1/2 c. grated coconut (more or less to taste)
3/4 c. chopped nuts   (more or less to taste)
1/2 c. melted butter or marg.

Layer in cake pan in order given (9X13 size) then drizzle the melted butter over all. Bake at 350 for approx. 40 minutes. That's it. I serve it with vanilla ice cream. I officially call it Cherry Crunch when anyone asks me what it is. It is terrific without ice cream, also.
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Servings:  4

1 cup  Active Starter                  1 cup  Unbleached Flour
½ tspn  Salt                                 ½ tspn  Nutmeg
½ tspn  Cloves                            ½ cup  White Sugar
½ cup  Butter or Margarine       ¼ cup  Dry Skim Milk
1 cup  Applesauce (Homemade IfPos.)
1 tspn  Cinnamon                         ½ tspn  Allspice
2 tspn  Baking Soda                     ½ cup  Brown Sugar
1    Lg.  Egg, well beaten

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter.  Add the beaten egg and mix well. Add spices.  You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350°F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.
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1/3 c oleo
1/4 c packed brown sugar
1 1/4 c oatmeal (uncooked)
2 tbsp flour
1 env. unflavored gelatin
1/4 c cold water
16 oz crushed pineapple
3 eggs, separated
1/4 c sugar
16 oz cream cheese, softened

Combine oleo and brown sugar in saucepan over low heat, stirring until smooth. Stir in oats and flour; press onto bottom of 9" springform pan. Bake at 350° F. for 15 minutes; cool. Soften gelatin in water. Drain pineapples, reserving the juice. Add enough water to reserved juice to measure 2/3 c. Combine with the egg yolk and sugar in saucepan; cook, stirring constantly over med heat for 5 minutes. Add gelatin; stir until dissolved. Gradually add to cream cheese, mixing at med speed on electric mixer until well blended. fold in pineapple and stiffly beat egg whites; pour over crust. Chill until firm makes 10-12 servings Back to INDEX:

4 oz Wholewheat flour               8 oz Rolled oats
4 oz Coarse oatmeal                  1 pn Salt
1/2 ts Baking soda                  1/4 ts Baking powder
3 ts Ginger powder                    4 oz Butter
1/4 pt Molasses                         1 oz Muscovado sugar*
1 tb Honey                                 3 oz Milk
2 ea Eggs, beaten                      3 oz Apple juice

Preheat oven to 325°F & line a 20.5 cm square tin with waxed paper. 
Mix first 7 ingredients.  Put butter, molasses, sugar & honey in a pan & bring to boiling point.  Stir ocassionally.  Pour over dry ingredients & mix thoroughly.  Heat milk, eggs & apple juice to blood temperature, don't worry if it curdles.  Add to the rest of the ingredients.  Mix well & spoon into the baking tin.  Bake for 30-35 minutes.
*Brown Sugar, also known as Barbados Sugar.
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1 1/2 c  Flour                   1/2 c  To 3/4 c softened butter
2 c  Quick oats
1 cn Pie filling; strawberry/cherry/apple/or blueberry
1 1/2 c  Brown sugar       1/2 cup Walnuts

Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping. Pat into a 9x13x2" casserole dish that has been sprayed with a non-fat cooking spray. Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling. Bake 45 minutes for 1 hour in a slow oven. 300°F. Serve warm with vanilla no-fat yogurt
or Dream Whip. Sprinkle Walnuts on top, if desired. Serves 8-12
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