Archive for April, 2008
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c Rye flour
1 c Whole-wheat flour
2 c All-purpose flour
1/2 c Yellow cornmeal
1/3 c Sugar
2 tb Baking posder
2 1/2 ts Salt
1/2 ts Baking powder
Sift the flours, corn meal, sugar, baking powder, salt and soda into a
bowl, using a wide-meshed sieve. With lge. whisk, mix them very
thoroughly for at least 30 seconds.
Measure mix into 3 plastic bags or other containers, putting 1 3/4
cups into each. If any mix is left, divide equally. Close containers
and store at room temperature.
Yields
3 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 cup orange juice
1/2 cup brandy
2 tbsp unsalted butter
2 cups golden raisins
3/4 cup sugar
1/2 cup honey
1/2 tsp salt
1 tbsp ground cinnamon
1/4 tsp ground cloves
2 cups all-purpose flour 2 tsp double-acting baking powder
1/2 tsp baking soda
2 tbsp grated orange peel
1/2 cup sesame seeds (optional)
1/4 cup brandy
Preheat oven to 325 degrees. Combine orange juice, 1/2 cup brandy,
butter, raisins, sugar, honey, salt, cinnamon, and cloves in a large
heavy-bottomed saucepan. Bring to a boil, reduce heat, and simmer
for 10 minutes, or until thick and syrupy. Set pot in cold water to
cool mixture completely. Sift flour, baking powder, and baking soda
into cooled syrup. Beat vigorously for 8 to 10 minutes, or until
batter is smooth and bubbly. Stir in grated peel. Turn into
well-buttered 7-inch fluted tube pan or 8-inch loaf pan. Sprinkle
with sesame seeds. Bake for 1 to 1 1/2 hours, or until a knife
inserted in the center comes out clean. Sprinkle with 1/4 cup brandy
and cool cake in pan.
Yields
12 -16
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
3 c Sugar
1/2 lb Butter
1/2 c Vegetable Shortening
6 Eggs; Large
3 c Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 ts Baking Powder
1 ts Vanilla Extract
1 tb Lemon Rind; Grated
1 tb Lime Rind; Grated
-ICING-
2 Egg Whites; Large
1 c Sugar
1 tb ;Water
2 tb Maraschino Cherry Juice
1 tb Light Corn Syrup
1/4 ts Cream Of Tartar
10 Maraschino Cherries; Chopped
Preheat oven to 350 degrees F. Cream together sugar, butter and
shortening. Add eggs, one at a time, beating well after each
addition. Add flour and Fresca alternately. Add baking powder and
when mixture is fully creamed, add vanilla and fruit rinds. Pour
into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until
cake tester comes out clean. FROSTING: Mix all ingredients except
cherries and beat constantly while heating in the top of a double
boiler. When thoroughly mixed, thick, and spreadable, frost cake.
Decorate top of cake with chopped maraschino cherries. NOTE: Since
Fresca is available only in limited areas if at all, 7-up may be a
good substitution, or any lemon-lime drink. Also, since the problem
with the cherries has been resolved with a different food coloring,
you may use the new ones or use gum drops instead for the garnish.
Syrup from a can of dark cherries might be substituted for the
Maraschino cherry syrup.
Yields
8 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
3/4 c Maple syrup
1/4 c Unsalted butter
1/4 c Firmly packed brown sugar
pn Ground mace
1 3/4 c Coarsely chopped pecan
2 1/2 c All purpose flour
1 ts Baking soda
pn Salt
1/2 c Room temperature unsalted
-butter
3/4 c Sugar
2 Room temperature egg
1 ts Vanilla
1 ts Grated lemon peel
1 c Plain yogurt
3/4 c Dried currants
Generously butter 10-inch-diameter cake pan with high sides (or 7 1/2 x 11
1/2 inch ovenproof glass baking dish). Heat syrup, 1/4 cup butter, brown
sugar and mace in heavy medium saucepan over low heat, stirring until sugar
dissolves. Bring to boil. Pour into prepared pan. Sprinkle with pecans.
Position rack in center of oven and preheat to 350 deg. Sift flour, baking
soda and salt into bowl. Using electric mixer, cream 1/2 cup butter in
another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat in
eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel.
Stir in flour mixture and yogurt alternately, beginning and ending with
flour mixture. Fold in currants. Spoon batter atop pecan mixture, spreading
gently to sides of pan. Bake until tester inserted in center comes out
clean, about 55 minutes. Immediately invert cake onto rack set over sheet
of waxed paper. Serve warm. Garnish with whipped cream if desired.
Yields
6
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 White cake mix
1/2 c Oil
1 pk Strawberry gelatin powder –
3 1/2 Ounces
1/2 c Water
1 c Strawberries — washed and
Drained
4 Eggs
1. Grease and flour tube pan. 2. Chop strawberries and drain over
bowl to save juice. 3. Mix cake mix with Jello, oil, water,
strawberries, and eggs. Beat for 4 minutes total while adding eggs
one at a time. 4. Pour into tube pan, bake in preheated oven at 350
degrees for 40-50 minutes. DO NOT open oven door while this is baking
or cake will fall.
ICING: Combine 1 stick margarine, softened, 1 box confectioner’s
sugar and juice from drained strawberries. Mix; add a liquid of your
choice if not enough juice from berries. Spread frosting on cooled
cake.
Yields
1 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1/2 c Strawberries; Crushed 1/3 c Grand Marnier Liqueur
1/4 c Walnuts; Finely Chopped 1 c Cream Cheese; Softened
1/4 c Dark Brown Sugar 1 c Sour Cream
Reserve 1 tablespoon each of the strawberries and walnuts for the
garnish. In a small bowl, mix the strawberries, brown sugar and
liqueur. Set aside.
Blend the cream cheese and sour cream until smooth.
Add the strawberry mixture, blending well. Fold in the walnuts.
Mound the reserved strawberries in the center and ring with the
reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip.
SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers,
Chocolate Chunks, Ladyfingers, Bananas
Yields
6 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
–BASE–
2 c Vanilla wafer crumbs
6 tb Margarine, melted
–BODY–
1 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 ts Vanilla
2 Eggs
1/2 c Semi-sweet chocolate pieces,
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350, 10 minutes.
BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate; pour over pecans. Bake at 350, 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream and additional finely chopped pecans, if
desired.
From
Yields
6 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 c All-purpose flour* 1/2 ts Salt
3/4 c Sugar 1 Egg
1/4 c Margarine or butter, softene 1 pk (3-1/2 ounces) almond
1 c Milk -Paste, finely chopped
2 ts Baking powder 1 c Fresh or unsweetened frozen
1 ts Vanilla -(thawed) raspberries
STREUSEL
1/4 c Firm margarine or butter 1/4 c Sugar
1/3 c All-purpose flour 1/3 c Slivered almonds
You may find the almond paste easier to chop if you put it into the. Heat
oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches.
Beat all ingredients except almond paste, raspberries and Streusel in
medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with
half each of the almond paste, raspberries and Streusel. Repeat layers.
Bake about 50 minutes or until wooden pick inserted in center comes out
clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using
self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine
into flour and sugar until crumbly. Stir in nuts.
Yields
12 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
-CRUST-
3/4 c Shortening
1/3 c Packed brown sugar
1 1/4 c Flour
1 c Oats
1/4 ts Salt
FILLING
1/2 c Raspberry jam
2 pk (8-oz) cream cheese
3/4 c Sugar
2 tb Flour
2 Eggs
3 tb Lemon juice
2 ts Grated lemon peel
Grease a 13×9-inch pan. Beat shortening and brown sugar until fluffy.
Combine flour, oats and salt and add to sugar mixture. Mix well. Press into
bottom of pan. Bake at 350 degrees for 20 minutes. Remove from oven and
spread jam over crust. Beat cream cheese, sugar and flour on medium until
fluffy. Add eggs, one at time, mixing after each addition. Add juice and
peel. Pour over jam. Bake for 25 minutes. Cool and chill.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 Sticks of butter or
-margarine
1/2 c Vegetable shortening
3 c Sugar
5 Eggs, well beaten
3 c All-purpose flour
1/2 ts Baking powder
1 c Milk
1 ts Coconut flavor
1 ts Rum extract
1 ts Butter flavor
1 ts Lemon extract
1 ts Vanilla extract
1 ts Almond extract
-GLAZE-
1 c Sugar
1/2 c Water
1 ts Each extract:
Coconut
Rum
Butter
Lemon
Vanilla
Almond
CREAM BUTTER, SHORTENING, AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS,
WHICH HAVE BEEN BEATEN UNTIL LEMON COLORED. COMBINE FLOUR AND BAKING
POWDER AND ADD TO CREAMED MIXTURE ALTERNATELY WITH MILK. STIR IN
FLAVORINGS. SPOON MIXTURE INTO PREPARED BUNDT PAN AND BAKE AT 325 DEGREES
FOR 1&1/2 (ONE AND HALF) HOURS OR UNTIL CAKE TESTS DONE. ADD GLAZE. COOL IN
PAN FOR 10 MINUTES BEFORE TURNING OUT.
GLAZE: COMBINE INGREDIENTS IN HEAVY SAUCEPAN. BRING TO A BOIL, STIR UNTIL
SUGAR IS MELTED. POUR ON ONE HALF OF THE GLAZE WHILE CAKE IS STILL IN THE
PAN AND THEN POUR ON THE OTHER HALF WHEN CAKE IS REMOVED FROM THE PAN.
Yields
1 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
4 cn Biscuits
3/4 c Sugar
1 tb Cinnamon
3/4 c Butter
1 c Sugar
Cut each biscuit into 4 sections. Mix 3/4 cup sugar and 1 tablespoon
cinnamon into plastic bag. Coat each biscuit section and stack in greased
bundt pan. Mix 3/4 cup butter and 1 cup sugar into sauce pan. Bring to a
boil. Pour over cake. Bake at 325 degrees for 35 minutes. Invert onto
serving dish immediately. Cool and enjoy.
busted by sooz
Yields
4 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
ORANGE BUTTER
1/2 c Unsalted butter; room
-temperature (1
; stick)
1 tb Grated orange peel
2 ts Orange juice
GRIDDLE CAKES
3/4 c All purpose flour
3/4 c Whole wheat flour
2 tb Brown sugar
1 3/4 ts Baking powder
1/2 ts Salt
2 1/4 cups low-fat milk; up to
-2
1 lg Egg
1 lg Egg white
2 tb Unsalted butter; melted (1/4
-stick)
2/3 c Chopped walnuts
Nonstick vegetable oil spray
Warm maple syrup
FOR ORANGE BUTTER:
Mix all ingredients in small bowl; set aside.
FOR GRIDDLE CAKES:
Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg
white and butter in large bowl to blend. Whisk in dry ingredients. Thin
with remaining 1/4 cup milk if too thick. Mix in walnuts.
Preheat oven to 200F. Spray non-stick griddle or skillet with oil spray.
Heat over medium heat. Working in batches, pour batter onto griddle by
scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes
are golden, about 3 minutes. Turn and cook until bottoms are golden, about
2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange
butter and maple syrup.
Serves 4.
Yields
1 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c Brown sugar
1 c Water
1 c Raisins
2 Level tbsp. drippings
1/2 ts Salt
1 1/2 c Sifted all-purpose flour
3/4 ts Soda
1/2 ts Ginger
1 ts Cinnamon
Cook together sugar, water, raisins, drippings and salt. Let cool. Sift
together flour, soda, ginger and cinnamon. Stir into the cooled cooked
mixture. Mix well. Bake 1 hour at 350F in a greased loaf pan. To make a
delicious fruit cake add a cup of chopped dates, 1 cup mixed peel, 1/2 cup
nuts or drop by teaspoonfuls on a cookie sheet and bake 15 minutes.
Yields
1 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c Sifted cake flour
1 ts Baking powder
1/2 c Milk
1/4 c Butter or margarine
6 Egg yolks
1 c Sugar
1/2 ts Vanilla
From: Nanette Blanchard (nanetteb@csn.org)
Date: Wed, 7 Jun 1995 15:19:48 GMT
Sift together flour and baking powder. Heat milk and butter till butter
melts; keep hot. Beat egg yolks till thick and lemon-colored; gradually add
sugar, beating constantly. Add vanilla. Add flour mixture; stir just till
mixed. Gently stir in the hot milk mixture. Bake in greased and floured
9x9x2-inch pan at 350 degrees for 30 to 35 minutes. Don’t invert; cool in
pan.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
9 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c All purpose flour
1/2 c Butter, melted
1/2 c Nuts, your choice; chopped
16 oz Whipped topping
1 c Powdered sugar
8 oz Cream cheese
3 c Cold milk, divided
1 4 oz pkg chocolate pudding m
-x
1 4 oz pkg vanilla pudding mix
1 ts Vanilla
More chopped nuts
Mix flour, butter and nuts. Press into a 9 x 13″ baking dish. Bake in
a 400 degree oven for 10 to 15 minutes until browned. Cool. Combine
one container of whipped topping with the powdered sugar and cream
cheese. Spread over cooled crust. Mix 1 1/2 cup cold milk with
chocolate pudding and spread over the cream cheese layer. Mix 1 1/2
cups cold milk with vanilla pudding and spread over the cream cheese
layer. Top with one container of whipped topping and sprinkle nuts
over the top.
Yields
12 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 tb Olive oil
2 pn Saffron threads
8 oz Linguine or spaghettini,
Cooked, drained, rinsed in
Cold water and shaken dry
2 Eggs, beaten
1/2 c Grated Parmesan or Asiago
Cheese
1/2 c Finely chopped parsley
1/4 c Finely chopped basil or
Marjoram
Salt and pepper
2 tb Butter or olive oil (or a
Mixture, divided use)
2 To 3 ounces sliced fresh
Mozzarella or other
Soft cheese, such as fete
Chalchouka (recipe follows)
Warm the olive oil in large bowl, add the saffron. Set aside to steep
for 15 minutes. Add the pasta, eggs, cheese and herbs and mix well.
Season with salt and plenty of pepper. Heat half the butter or butter
olive oil mixture in an 8 or 10-inch nonstick skillet. Add half the
pasta, patting it down and evening it out with your hands. Lay the
cheese slices on top. Add remaining pasta, also patting down. Cook
over medium heat until golden on the bottom, about 5 minutes. Place a
plate over the skillet and turn upside down to remove the pasta. Add
remaining butter to skillet, slide the cake back in and cook until
the second side is crisp and golden. Cut in wedges and serve with
Chakchouka. Makes 4 servings.
CHAKCHOUKA: Heat 1/4 cup olive oil in a skillet over medium heat. Add
2 to 3 yellow onions, diced, and saute until softened. Add 2 pounds
of coarsely chopped, seeded tomatoes, 4 coarsely chopped colored bell
peppers, 2 tsps harissa (available at Middle Eastern stores and Whole
Foods), 1 slicered garlic clove, 2 teaspoons paprika, and 1/2
teaspoon salt; cook for several minutes, then add 1/2 cup water or
tomato juice. continue cooking. stirring occastionally, until it
thickens, and the peppers are tender, about 25 minutes. Add 1
tablespoon chopped fresh basil.
Serving: Calories 579 Fat 39g Cholesterol 147 mg Sodium 915 mg
Percent calories from fat 60%
Dallas Morning News 9/25/96 Typos by Bobbie Beers
Yields
4 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 1/2 c ALL-PURPOSE FLOUR
1/4 c SUGAR
1 Stick BUTTER, softened
1 EGG
** CRUST
Yields
6 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 1/2 c Sugar
1 c Butter or butter substitute
1 ts Baking soda
1/2 c Cocoa
1/4 ts Salt
3 Eggs
1 c Sour milk
2 c Cake flour
1/2 c Chopped raisins
1/2 c Chopped nuts
Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour,
measure, and sift with baking soda and salt. Combine sifted dry
ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour
milk with cocoa and heat over hot water until cocoa is melted. Cool. Add to
cake batter. Add raisins, which have been dredged in 2 tablespoons of the
flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour
into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25
minutes. Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR.
Yields
6
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
3 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/4 ts Ground mace
3/4 c Margarine
1 1/4 c Sugar
1 c Packed brown sugar
4 lg Eggs
1 2/3 c Buttermilk — * see note
MERINGUE FROSTING
2 Egg whites — ** see note
1 c Packed brown sugar
1/4 ts Salt
1/2 c Black walnuts — chopped
* Use sour milk if buttermilk is not available. To make sour milk,
stir 1 tablespoon lemon juice or vinegar into each cup of milk and
let stand a few minutes at room temperature. ** Save 2 egg whites for
the frosting.
1. Grease and flour bottom of 13 x 9 x 2-inch pan. Preheat oven to 350
degrees. 2. Combine flour with soda, salt, cinnamon, nutmeg, allspice,
cloves and mace. Set aside. 3. Cream margarine in large mixing bowl.
Gradually add sugars; cream at high speed until light and fluffy. Add
2 eggs and 2 egg yolks, one at a time; beat well after each. Turn
mixer to low speed and add dry ingredients, alternating with the
buttermilk. Begin and end with dry ingredients. Blend well after each
addition. 4. Pour into prepared pan and bake for 50-55 minutes or
until cake springs back when lightly touched in center. Prepare
frosting and spread over cake. Bake at 350 degrees for 20 minutes, or
until a delicate brown.
MERINGUE FROSTING: Beat the 2 reserved egg whites and 1/4 teaspoon
salt at high speed until soft peaks form. Gradually add 1 cup packed
brown sugar, beating well after each addition. Fold in 1/2 cup
coarsely chopped walnuts.
Yields
1 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
10 ea Wafers 2 t Fresh lemon juice
8 oz Cream cheese 1 t Grated lemon rind
1/3 c Granulated sugar 1/2 t Vanilla
1 ea Egg
Preheat oven to 35 degrees F. Line muffin tins with papper baking
cups. Place vanilla wafter in each cup. Beat remaining ingredients
together until light and fluffy. Fill cups 2/3 full with cheese
mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream,
nuts, fruit or shaved chocolate.
Yields
8 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 c Cake flour
2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margerine
2 c Granulated sugar
3 lg Eggs
1 1/2 ts Vanilla
3 oz Unsweetened chocolate,
-melted and cooled
-(see note)
1 c Dairy sour cream
1 c Boiling water
FILLING
1/2 c Butter or margerine
12 oz Package caramels,
-unwrapped
1 cn Sweetened condensed milk
-(not evaporated)
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
aside. Sift together the cake flour, baking soda and salt and set aside.
Beat the butter and sugar together in a large mixing bowl. Blend in the
eggs and beat until light and fluffy. Stir in the vanilla and melted
chocolate. Alternately add the dry ingredients and the sour cream to the
butter mixture. Beat well after each addition. Stir in boiling water.
(Batter will be thin) Divide cake batter in half. Pour one half into the
prepared cake pan. Bake 10 – 12 minutes, or until firm to the touch, and
remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels,
and condensed milk in a sauace pan and melt over low heat, stirring often.
Remove from the stove and pour the mixture over the baked half of the cake.
Pour the remaining cake batter over the caramel mixture and return to the
oven. Bake for 15 – 20 minutes or until firm to the touch. When cool, serve
with ice cream, whipped cream or frost with your favorite chocolate
frosing. NOTE: melt chocolate in double boiler over simmer (not boiling
water)
From
Yields
12 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 c All-purpose flour* 1/2 ts Salt
3/4 c Sugar 1 Egg
1/4 c Margarine or butter, softene 1 pk (6 ounces) semisweet
1 c Milk -Chocolate chips
2 ts Baking powder 1 c Fresh or unsweetened frozen
1 ts Vanilla -(thawed) raspberries
STREUSEL
1/4 c Firm margarine or butter 1/4 c Sugar
1/3 c All-purpose flour 1/3 c Slivered almonds
Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2
inches. Beat all ingredients except chocolate chips, raspberries and
Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2
minutes, scraping bowl occasionally.Spread half of the batter in pan.
Sprinkle with half each of the chocolate chips, raspberries and Streusel.
Repeat layers. Bake about 50 minutes or until wooden pick inserted in
center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE.
*If using self-rising flour, omit baking powder and salt. STREUSEL: Cut
margarine into flour and sugar until crumbly. Stir in nuts.
Yields
12 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 tb Butter, or margarine
1/2 c Almond biscotti crumbs
15 oz Low-fat ricotta cheese
1 c Plain nonfat yogurt
3/4 c Sugar
1/4 c All-purpose flour
1 tb Grated lemon peel
1/4 c Fresh lemon juice
1 ts Vanilla
1/2 ts Salt
2 lg Eggs, separated plus
2 lg Egg whites
1 tb Cherry liqueur, or
-maraschino cherry juice
1/8 ts Cream of tartar
Sliced strawberries
1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish.
Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.
2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and
juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth.
3. In another bowl, with clean beaters, beat the 4 egg whites and cream of
tartar on high speed until soft peaks form; gradually add remaining 1/4 cup
sugar, continuing to beat until sugar is thoroughly incorporated. Gently
fold whites into ricotta mixture.
4. Pour into prepared dish; bake in a 350 [degrees] oven until center is
firm and top is golden brown, about 45 minutes. Spoon warm souffle into
bowls; top with berries.
“A family favorite handed down from Gemma Sciabica’s mother, this
cheesecake souffle has all the flavor of traditional cheesecake but a lot
less cholesterol and fat. When we tested it, the cake rose out of the
cheesecake pan, so we put the mixture into a souffle dish.”
Pulled from public library database by Brenda Adams and formatted/edited by
Pat Hanneman. Busted by MC_Buster; mc post 4/18/97
Yields
12 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c Sugar
2 c Honey
4 Eggs
1/2 c Vegetable oil
1/2 c Cold strong coffee or flat
-coca cola
3 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Allspice
1 ts Cinnamon
1/4 c Sliced almonds
Preheat oven to 325? Grease and line with wax paper two 8 1/2×4 1/2 inch
loaf pans. Cream sugar and honey together. Beat in eggs, oil and coffee or
Coke. Sift dry ingredients together and beat in. Divide between pans,
sprinkle with sliced almonds and bake until top springs back and cake
shrinks from sides of pan, about 45 minutes. Tops may crack. Cool on wire
racks before turning out.
NOTE: Of course you can cut this recipe in half.
Yields
1 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c Sugar
1 ts Cinnamon
3 cn Pillsbury butter biscuits
1/2 c Melted butter
Mix sugar and cinnamon. Open biscuits and cut each one in four. Roll each
little piece in sugar mixture and drop into pamed angelfood cake pan and
when all pieces are coated mix remaining sugar mixture with melted buttter
and drizzle over littte balls. Bake at 350 for 30 minutes.
Yields
1 Cake
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 c Walnut pieces; chopped 1/8″
-pieces
1/2 c Hazelnuts; finely chopped
1/2 c Sugar
1/2 c Bread crumbs
1/4 c Extra-virgin olive oil
3 Eggs
1/4 c Milk
3/4 ts Baking powder
2 tb Nocino; (Italian walnut
-liqueur)
8 Egg yolks
Juice and zest of 2 lemons
1/4 c Sugar
Preheat oven to 375 degrees. In a mixing bowl, stir together walnuts,
hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs,
milk, baking powder, and Nocino and stir to form a thick and chunky puree.
Pour into a buttered and sugared 8-inch quiche pan and bake until firm but
moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar
into a copper bowl and whisk until frothy and light, 1 minute. Place over
pan with boiling water and cook carefully, whisking furiously, until as
firm as whipped cream, and place in refrigerator. Remove cake and serve
warm, with cool sabayon. This recipe yields ?? servings.
Comments: A copper bowl is essential for a good sabayon.
Yields
1 servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 c Water
1 c Sugar
1 c Shortening
1 ts Cloves
1 ts Cinnamon
1 ts Salt
1 pk Raisins
3 c Flour
1 ts Soda Water
2 c Walnuts; Chopped
1. Boil raisins, water, sugar and shortening 5 minutes; cool.
2. Add spices, soda, flour and mix well.
3. Add chopped walnuts.
4. Bake at 350 degrees in two loaf pans for 1 hour. Needs no icing.
The longer the cake is kept, it seems the more moist it is. Should be
wrapped in wax paper if keeping for quite a while.
Yields
1 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
2 Eggs; separated
6 tb Butter; softened
2 ts Vanilla
2 ts Baking powder
4 tb Whipping cream
3/4 c Fruit sweet
1 3/4 c Sifted cake flour
1 ts Baking soda
Beat the egg yolks well. Add cream, butter, fruit sweet and vanilla and
beat to blend well. Set aside. Sift the flour, baking powder and baking
soda together and set aside in a small bowl. In a medium size bowl, slowly
blend the flour mixture and the liquid mixture in a small amounts at a time
until well mixed. Beat until smooth. In a separate bowl, beat egg whites
until stiff but not dry. Stir a third of the whites into the batter and
then gently fold in the remainder. Spoon into a greased and floured 9 pan.
Bake in a preheated 350 degree oven for 25 to 35 min. or until an inserted
straw or toothpick comes out dry. Cool for about 5 minutes before turning
out onto rack.
Yields
1 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 3/4 c Milk
1/4 c Fresh lemon juice
2 1/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
3 tb Sugar
1/2 ts Salt
1 tb Finely minced lemon zest
2 lg Eggs- separated
1/4 c Butter- melted
2 c 8oz. frozen blackberries
Individual berries not block
Frozen with no sugar
Partially defrosted but firm
Or fresh blackberries
Citrus Syrup, warmed
Mix together milk and lemon juice in small nonreactive bowl and let
stand 10 minutes. Meanwhile, mix together flour, baking powder,
baking soda, sugar, salt and lemon zest in large nonreactive bowl.
After the 10 minutes, whisk egg yolks into mixture. Add liquid
mixture all at once to flour mixture and stir along with melted
butter until just incorporated. Do not overmix – small lumps will
remain.
In a clean bowl, whip egg whites until stiff but not dry. Fold
half of egg whites into batter to lighten it. Then gently fold in
remaining half. Gently fold in berries.
Preheat 10in nonstick skillet over medium heat, depending upon
stove. When water drops splatter pan is ready. Ladle 1C batter into
pan being sure to get even amount of berries in each pancake and move
berries around to evenly distribute. Pancake should be pan sized.
Turn pancake when puffed and golden brown and multiple bubbles
have appeared. Be sure pancake has had enough time to set before
turning, since larger pancakes take longer to cook through in center.
Cook on the other side until golden and cooked through in center.
Serve immediately with a drizzle of warmed Citrus Syrup.
Citrus Syrup 1C water, 2C sugar, 1/3C fresh lemon juice and 2 Tb
grated lemon zest.
Heat water and sugar in heavy bottom nonreactive saucepan over medium
heat and stir to dissolve sugar. When completely dissolved, increase
heat to high. When syrup comes to a boil, cover pan and start timing
immediately. Boil syrup for about 3 minutes. Uncover and add lemon
juice and zest. Continue boiling, uncovered for about 3 minutes
longer or until syrupy. If syrup is too thick when reaheating thin
with a little water. If too thin boil 1 to 2 minutes to reduce. Makes
1 1/2 Cups.
From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997
Yields
5 Pancakes
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 pn Saffron
2 tb Hot water
1 tb Yeast
1 ts Sugar
5 oz Warm water
1 lb Wholewheat flour
1 pn Salt
1/4 ts Nutmeg
3 oz Margarine
2 oz Shortening
8 oz Currants
1 oz Candied peel
5 oz Soymilk
Mix together the saffron & 2 tb hot water. Place in a covered jar &
let stand overnight. Strain, reserving the water.
Dissolve the yeast in warm water with the sugar. Leave to start
working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine
& shortening. Toss in the currants & peel. Add the saffron water to
the yeast mixture. Pour it into the flour. Add the milk. Mix till
you have a dough.
Knead the dough in the bowl. Cover & leave in a warm place for 1
hour or until the dough has doubled in size.
Heat oven to 350F. Knead the dough again. Divide it into two & put
each half into a 1 lb loaf tin, greased. Cover, & leave in a warm
place for 10 minutes. Bake for 1 hour. Cool on wire racks.
Gail Duff, “A Book of Herbs & Spices”
Yields
1 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 1/2 c Frzn hashbrown potatoes,
-partially thawed or 1 1/2
-c grated potatoes
1 c Finely diced cooked turkey
1/2 c Sliced green onion
4 ts Lour
1 tb Parsley flakes
1/2 ts Dried chervil or summer
-savory leaves
1 ct 8 oz (1 c) frozen fat free
-egg product, thawed (or
2 eggs
2 tb Coarsely chopped ripe olives
1 ts Dijon mustard
4 ts Olive oil
1. In a medium bowl, combine all ingredients except olive oil; mix
well. 2. In a large nonstick skillet, heat 1 tsp of the oil over
medium- high heat until hot. Spoon 1/4 of the potato mixture into the
skillet; spread slightly. Cook 4-5 min without stirring, until bottom
is brown. Flip pancake and cook other side for 3-4 minutes or until
brown and thoroughly cooked. 3. Slide pancake onto serving platter
and keep warm. Repeat with remaining oil and mixture. Garnish with
additional parsley and green onion if desired.
Yields
4 Servings
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
1 c Butter (or 1/2 c. butter &
-1/2 c. Crisco)
2 c Sugar
5 Eggs
2 c Sifted flour
1/2 c Milk or buttermilk
1/2 ts Salt
1 ts Mace
2 ts Vanilla
Mix all ingredients and bake in a greased and floured bundt pan for one
hour at 350 degree.
Top with icing or serve plain.
Yields
6
Permalink
· Filed under Cakes Baking Recipes
Ingrients & Directions
CAKE
1/2 c Margarine — soften
1 1/2 c Sugar
3 Eggs
1 ts Vanilla extract
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1/4 ts Salt
1 c Water
1/2 c Cocoa powder
8 oz Sauerkraut — * see note
FROSTING
6 oz Chocolate chips
4 tb Margarine
1/2 c Sour cream
1 ts Vanilla extract
1/4 ts Salt
2 3/4 c Powdered sugar
* Use an 8-ounce can of sauerkraut. Do not use sauerkraut which has
caraway seeds. Lightly drain and chop by hand — don’t use food
processor.
1. Combine margarine and sugar in large bowl. Beat in eggs one at a
time. Add the vanilla and blend. 2. In another bowl, sift dry
ingredients together. Add to the egg mixture slowly, alternating with
the water. Stir in the sauerkraut. Mix until smooth. 3. Grease a 13 x
9 x 2-inch pan. Pour the cake batter into pan and bake in preheated
350-degree oven for 30-35 minutes, or until knife inserted in center
comes out clean. If you prefer, leave the cake in the pan for easier
frosting and transporting.
FROSTING: 1. Melt chocolate chips and margarine in top of double
boiler. Remove from heat and add sour cream, vanilla and salt.
Gradually beat in powdered sugar until the frosting is of spreading
consistency. You may not need all the powdered sugar. 2. Frost cake
while still slightly warm or wait until cooled.
Yields
1 servings
Permalink
Pages:
1
2
3
4
5
6
7
8
9
10
11
12
13
Next