Cake Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 14-Carat Cake /W Vanilla Cream Cheese Frosting Yield: 12 Servings 2 C Flour 2 Ts Baking Powder 1 1/2 Ts Baking Soda 1 Ts Salt 2 Ts Ground Cinnamon 4 Eggs 2 C Sugar 1 1/2 C Oil 2 C Grated Raw Carrots 8 1/2 Oz Canned Crushed Pineapple - Drained 1/2 C Chopped Nuts --------------------------Frosting------------------------------- 1/2 C Butter Or Margarine 8 Oz Cream Cheese; Softened 1 Ts Vanilla 1 Lb Powdered Sugar; Sifted Sift Together Flour, Baking Powder, Soda, Salt And Cinnamon. Beat Eggs And Add Sugar. Let Stand Until Sugar Dissolves, About 10 Minutes. Stir In Oil, Carrots, Drained Pineapple And Nuts. Turn Into 3 Greased And Floured 9-Inch Round Cake Pans Or 1 (13- X 9-Inch) Pan And Bake At 350f 35 To 40 Minutes For Layer Pans And About 55 Minutes For 13- X 9-Inch Pan, Or Until Cake Springs Back When Lightly Touched. Cool In Pans About 10 Minutes, Then Turn Onto Wire Racks To Cool Completely. To Make Frosting, Combine Butter, Cream Cheese And Vanilla In Large Bowl And Beat Until Well Blended. Add Powdered Sugar Gradually, Beating Vigorously. If Too Thick, Thin With Milk To Spreading Consistency. Frost Between Layers, Top And Sides Of Layer Cake. Frost Top And Sides Of Sheet Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 24-Hour Apricot Almond Cake (01/14/94) (0:16) 1/2 Cup Cognac 1 Cup Dried Apricots, Coarsely Chopped 2-1/2 Cups Cake Flour, Measured Before Sifting 1-1/2 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 4 Large Eggs, Separated 8 Oz. Sweet Butter, Room Temp. 1-1/2 Cups Sugar, Divided 2 Vanilla Beans 8 Oz. Plain Yogurt 1/2 Cup Milk 1/2 Cup Almonds, Sliced And Toasted Topping: 1 Cup Heavy Whipping Cream 2 Tablespoon Amaretto Liqueur 1 Heaping Tablespoon Powdered Sugar 1. Soak The Apricots In Cognac For About 2 Hours Or Until They've Absorbed Most Of The Cognac. 2. Sift The Flour, Baking Powder, Baking Soda And Salt Together; Set Aside. 3. Beat Egg Yolks (Room Temp) Until They Look Very Pale; Set Aside. 4. Using A Mixer, On Low Speed, Cream The Butter Until Almost White And Very Creamy. Slowly Add One Cup Of The Sugar, Continuing To Beat Until Light And Fluffy (About 5 Minutes). Meanwhile, Pulverize The Vanilla Beans In A Blender, Cuisinart Or Mini-Mate; Add The 1/2 Cup Of Sugar And Pulverize With The Vanilla Beans. Slowly Add The Vanilla/Sugar Mixture To The Creamed Mixture And Continue To Beat On Low Speed For 5 Min. More. 5. With The Mixer Still Running On Low Speed, Slowly Add The Beaten Egg Yolks, Occasionally Scraping The Bowl With A Rubber Spatula, Fold By Hand, 1/2 Of The Sifted Flour Mixture Into The Batter, Add 1/2 Of The Yogurt, Stirring Together Until Well Blended. Blend In The Last 1/2 Of The Flour And Then The Last 1/2 Of The Yogurt, And The Milk. 8. Preheat The Oven To 350-Degrees. 9. Using A Whisk Or The Mixer, Beat The Egg Whites Until They Form Stiff Peaks; Fold Into The Batter. 10. Fold The Almonds Into The Batter, Then The Apricots (And Any Unabsorbed Cognac) 11. Lightly Spoon The Batter Into A Greased And Floured 10" Bundt Cake Pan; Spread The Top To Make It Even. Bake In Preheated Oven For 45 Minutes Or Until Cake Tester Comes Out Clean. 12. Allow The Cake To Rest For 10 Minutes After Removing From The Oven. Shake The Cake Gently In The Pan To Loosen; Place A Cooling Rack On Top Of The Pan And Invert To Remove The Cake. Allow To Cool Completely (About An Hour). Whipped Topping:--------------- 1. While The Cake Is Cooling, In A Stainless Steel Or Glass Mixing Bowl, Combine The Heavy Cream And Amaretto; Place Into The Freezer For About 10 Minutes, Or Until Well Chilled. 2. Remove Chilled Mixture From The Freezer And Beat Until Mixture Forms Soft Peaks; Add The Powdered Sugar And Continue To Beat Until Mixture Forms Stiff Peaks. 3. Place Slices Of Cake Onto Serving Plates And Place A Dollop Of Topping Onto Each Slice. You Will Find That If You Wrap And Refrigerate The Cake For 24 Hours Before Serving, It Will Improve In Flavor And Texture. (Cool The Cake Completely Before Wrapping.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Alfie And Archie's Dog Biscuits (08-07-93) (21:23) Servings: 10 2 1/2 C Whole Wheat Flour 1/2 C Powdered Dry Milk 1/2 T Salt 1/2 T Garlic Powder 1 T Brown Sugar 6 T Meat Drippings 1 Ea Beaten Egg 1/2 C Ice Water 1. Preheat Oven To 350. Lightly Oil A Cookie Sheet. Combine Flour, Dry Milk, Salt, Garlic Powder And Sugar. Cut In Meat Drippings Until Mixture Resembles Corn Meal. Mix In Egg. Add Enough Water So That Mixture Forms A Ball. Using Your Fingers, Pat Out Dough Onto Cookie Sheet To Half Inch Thick. Cut With Cookie Cutter Or Knife And Remove Scraps. Scraps Can Be Formed Again And Baked. 2. Bake 25-30 Minutes. Remove From Tray And Cool On Rack. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Almond Slices (12/12/93) (12:15) 2 Egg 1/2 Cup Sugar 3/4 Cup Flour 1/2 Teaspoon Baking Powder 3/4 Cup Almond, Sliced 2 Tablespoon Water, Ice 1/2 Teaspoon Lemon Extract Or: 1/2 Lemon, Juice Of 2 Tablespoon Sugar The Almonds Need Not Be Blanched, Just Sliced Fine. Sift Flour And Baking Powder Together, Then Set Aside. Cream The Eggs And Sugar Thoroughly. Add The Extract And Water And Beat Hard. Add The Sliced Nuts And Flour, Beating Lightly Until Thoroughly Mixed. Pour The Batter Into A Greased Pan, Sprinkle Sugar Over The Top And Bake At 350 F Until Brown. Allow The Cake To Cool In Pan Before Cutting In Slices. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Aloha Cheesecake (05-11-93) (7:09) Servings: 10 1 C Vanilla Wafer Crumbs 1/4 C Margarine, Melted 16 Oz Cream Cheese, Softened 1/3 C Sugar 2 T Milk 2 Ea Large Eggs 1/2 C Macadamia Nuts, Toasted 8 1/2 Oz Crushed Pineapple, Drained 1 Ea Medium Kiwi Peeled, Sliced Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Combine Cream Cheese, Sugar And Milk, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Stir In Nuts; Pour Over Crust. Bake At 350 Degrees F., 45 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Before Serving, Top With Fruit. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Amaretto Peach Cheesecake (05-11-93) (7:13) Servings: 10 3 T Margarine 1/3 C Sugar 1 Ea Large Egg 3/4 C Unbleached All-Purpose Flour 24 Oz Cream Cheese, Softened 3/4 C Sugar 3 T Unbleached All-Purpose Flour 3 Ea Large Eggs 16 Oz Canned Peach Halves * 1/4 C Almond Flavored Liqueur * Peach Halves Should Be Drained, And Then Pureed. Combine Margarine And Sugar Until Light And Fluffy. Blend In Egg. Add Flour; Mix Well. Spread Dough Onto Bottom Of 9-Inch Springform Pan. Bake At 450 Degrees F., 10 Minutes. Combine Cream Cheese, Sugar And Flour; Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Add Peaches And Liqueur; Mix Well. Pour Over Crust. Bake At 450 Degrees F., 10 Minutes. Reduce Oven Temperature To 250 Degrees F.; Continue Baking 65 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Garnish With Additional Peach Slices And Sliced Almonds, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Angel Cake 1 Cup Sifted Cake Flour 3/4 Cup Sugar 1 1/2 Cups (12) Egg Whites 1 1/2 Teaspoons Cream Of Tartar 1/4 Teaspoon Salt 1 1/2 Teaspoons Vanilla 3/4 Cup Sugar Sift Flour With 3/4 Cup Sugar 2 Times; Set Aside. Beat Egg Whites With Cream Of Tartar, Salt And Vanilla Until Stiff Enough To Form Soft Peaks But Still Moist And Glossy. Add Remaining 3/4 Cup Sugar, 2 Tablespoons At A Time, Continuing To Beat Until Egg Whites Hold Stiff Peaks. Sift About 1/4 Of Flour Mixture Over Whites; Fold In. Repeat, Folding In Remaining Flour By Fourths. Bake In Ungreased 10 Inch Tube Pan At 375 Degrees For 35 To 45 Minutes Or Until Done. Invert Cake In Pan; Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Angel Cake Dessert (10-17-92) (20:37) 1/2 Cup Confectioners' Sugar 1/2 Cup Cake Flour 6 Large Egg Whites 3/4 Teaspoon Cream Of Tartar Salt 1 Teaspoon Vanilla Extract 1/4 Teaspoon Almond Extract Sugar 1 Pint Strawberries 2 Large Oranges 2 Medium Size Pears 1 Cup Orange Juice 2 Tablespoons Lemon Juice Mint Sprigs For Garnish About 1 1/2 Hours Before Serving Or Early In Day: Preheat Oven To 375 Degrees. In Small Bowl, Stir Confectioners' Sugar And Cake Flour. In Large Bowl, With Mixer At High Speed, Beat Egg Whites, Cream Of Tartar, And 1/4 Teaspoon Salt Until Soft Peaks Form; Beat In Extracts. Beating At High Speed, Sprinkle In 2/3 Cup Sugar, 2 Tablespoons At A Time, Beating Until Sugar Completely Dissolves And Whites Stand In Stiff Peaks. Fold In Flour Mixture Just Until Flout Disappears. Spoon Batter Into 8 Ungreased 6 Ounce Custard Cups Or Ramekins; Press Mixture Down Slightly To Eliminate Air Pockets. Place Filled Cups In Jelly Roll Pan. Bake 30 To 35 Minutes Until Cake Is Golden And Springs Back When Lightly Touched. Remove Jelly Roll Pan From Oven; Cool Cakes On Wire Rack 10 Minutes; Remove Cakes From Cups And Cool Completely On Rack. While Cakes Are Baking, Remove Hulls From Strawberries; Slice Each Strawberry In Half. Peel Oranges And Cut Into Segments. Peel And Core Pears; Cut Into 1/2 Inch Slices. Place Fruit In Medium Bowl. In Small Saucepan Over High Heat, Heat Orange Juice, Lemon Juice, 3 Tablespoons Sugar, And 1/8 Teaspoon Salt To Boiling; Boil 10 Minutes Or Until Mixture Becomes A Light Syrup. Pour Orange Juice Mixture Over Fruit In Bowl; Cover And Refrigerate At Least 30 Minutes, Stirring Occasionally. To Serve, Spoon Fruit With Juice Onto Each Of 8 Dessert Plates. Top With Inverted Angel Food Cakes. Garnish With Mint Sprigs. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Angel Food Cake (12-15-92) (1:08) Msb 1/3 Cup And 2 Tablespoons Sifted Cake Flour 3/4 Cup Sugar 12 Large (1 2/3 Cups) Egg Whites At Room Temperature 1/2 Teaspoon Salt 1 1/2 Teaspoons Cream Of Tartar 1 Teaspoon Vanilla 1 Teaspoon Almond Extract 1 Cup Granulated Sugar Pineapple Sauce: 1/2 Cup Drained, Crushed Pineapple 1 Cup Heavy Cream, Whipped Stiff Preheat Convection To 350 Degrees For 10 Minutes. Sift Together The First Two Ingredients In A Bowl. Set Aside. In A Very Large Bowl Combine Egg Whites, Salt, Cream Or Tartar, Vanilla And Almond Extract. Beat At High Speed And Quickly Add 1 Cup Of Sugar To Egg Whites Just Before The Reach Soft Peak Stage. Once The Mixture Reaches Soft Peak Stage, Sprinkle In The Sifted Flour Mixture And Beat At Low Speed Just Until Blended. Carefully Pour Batter Into Ungreased Tube Pan. Push Batter To Touch All Edges Of The Pan. Bake For 35 Minutes Or Until Cake Tester Inserted In The Center Of The Cake Comes Out Clean. Invert Right Away, On A Funnel And Let Stand Until Cold. Loosen Cake With A Knife And Lift Out. Sauce: Fold Pineapple Into Whipped Cream. Serve Over Pieces Of Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Angel Food Cake 1 (12/12/93) (12:19) 11 Egg White 1 1/2 Cup Sugar 1 Cup Flour 1 Teaspoon Cream Of Tartar 1/8 Teaspoon Salt 1 Teaspoon Vanilla Sift The Dry Ingredients Together 4 Times. Beat The Egg Whites Until Dry. Fold Dry Ingredients Into Eggs. Add Flavoring And Bake At 250-F For 1 Hour. This Cake Should Be Baked In An Ungreased Angel Food Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Angel Food Waldorf Bake An Angel Food Cake Mix As Directed On The Package. Cool Completely. Remove From Pan; Place Cake Upside Down. Slice Off Entire Top Of Cake About 1 Inch Down; Set Aside. Make Cuts Down Into Cake 1 Inch From Outer Edge And 1 Inch From Edge Of Hole, Leaving Substantial "Walls" On Each Side. With A Curved Knife Or Spoon, Remove Cake Within Cuts, Being Careful To Leave A Base Of Cake 1 Inch Thick. Place Cake On Serving Plate. In Chilled Bowl, Beat 3 Cups Chilled Whipping Cream, 1 1/2 Cups Confectioners' Sugar, 3/4 Cup Cocoa And 1/4 Teaspoon Salt Until Stiff. Fold 1/3 Cup Toasted Slivered Blanched Almonds Into Half The Mixture; Spoon Into Cake Cavity. Press Mixture Firmly Into Cavity To Avoid Holes In Cut Slices. Replace Top Of Cake; Press Down Gently. Frost Cake With Remaining Whipped Cream Mixture. Sprinkle 1/3 Cup Toasted Slivered Blanched Almonds Over Side And Top Of Cake. Chill At Least 4 Hours Or Until Set. Makes 12 To 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Angel Loaf Cake 1/2 Cup Sifted Cake Flour 1/4 Cup Sugar 3/4 Cup (6) Egg Whites 1/2 Teaspoon Cream Of Tartar Dash Salt 1 Teaspoon Vanilla 1/4 Teaspoon Almond Extract 1/2 Cup Sugar Sift Flour With 1/4 Cup Sugar 2 Times; Set Aside. Beat Egg Whites With Cream Of Tartar, Salt, Vanilla, And Almond Extract Until Stiff Enough To Form Soft Peaks But Still Moist And Glossy. Add Remaining 1/2 Cup Sugar, 2 Tablespoons At A Time, Continuing To Beat Until Egg Whites Hold Stiff Peaks. Sift About 1/3 Of The Flour Over Whites; Fold In. Repeat, Folding In Remaining Flour In Two Additions. Bake In Ungreased 9 X 5 X 3 Inch Loaf Pan In Moderate Oven (375 Degrees) For 25 Minutes Or Until Done. Invert Cake In Pan; Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple And Cream Kuchen (05/14/93) (6:13) Servings: 4 ------------------------------------Cake------------------------------------ 1 Package Yeast; Dry, Active 1/2 T Salt 4 T Sugar 2 C Flour; Unbleached, Unsifted 1/4 C Butter Or Margarine 1/2 C Milk 1 Ea Egg; Large ----------------------------------Filling---------------------------------- 3 C Apples; Tart, Sliced 1 T Lemon Juice 1 T Cinnamon 3/4 C Sugar 2 T Flour; Unbleached 8 Oz Cream Cheese; Softened 1 Ea Egg; Large Cake: Mix Yeast, Salt, 4 T Sugar, And 3/4 Cup Flour. Add Butter To Milk. Heat Until Very Warm (120-130 Degrees F.). Gradually Add Milk To Flour Mixture. Beat For 2 Minutes. Add Egg And 1/2 Cup Flour. Beat With An Electric Mixer On High Speed For 2 Minutes. Mix In Enough Flour To Form A Soft Dough. Knead For 5 To 10 Minutes, Until Dough Is Shiny And Elastic. Place In Greased Bowl And Let Rise For 1 Hour Or Until Doubled In Bulk. Pat Dough Into Well-Greased 10-Inch Springform Pan Pressing The Dough 1 1/2 Inches Up The Sides Of The Pan. Filling: Toss Apples With Lemon Juice, Cinnamon, 1/4 Cup Sugar, And 2 T Of Flour. Arrange In Rows On Top Of The Dough. Beat Together Cream Cheese, 1/2 Cup Sugar, And Egg. Spread Over Apples. Let Rise In Warm Place For 1 Hour. Bake At 350 Degrees F. For 30 Minutes. Best When Served Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple And Rum Custard Cake (05/14/93) (6:11) Servings: 8 -----------------------------------Crust----------------------------------- 1 1/2 C Flour; Unbleached, Unsifted 5 T Sugar 1 T Lemon Rind; Grated 2/3 C Butter Or Margarine 1 Ea Egg Yolk; Large 1 T Milk ----------------------------------Filling---------------------------------- 1/2 C Soft Bread Crumbs 2 T Butter Or Margarine; Melted 4 C Apples; Tart, Sliced 1 T Lemon Juice 1/4 C Sugar 1/4 C Raisins; * 1/4 C Rum 3 Ea Eggs; Large, Beaten 1/3 C Sugar 1 3/4 C Milk * Soak Raisins In 1/4 Cup Rum For 1/2 Hour Before Using. Crust: To Make Crust, Mix Flour, Sugar, And Lemon Rind. Cut In Butter Or Margarine Until Mixture Resembles Coarse Crumbs. Add Egg Yolk And 1 T Of Milk; Mix Gently To Form A Dough. Pat Into Bottom Of A 10-Inch Springform Pan That Has Sides Only Greased. Press Dough Up Sides Of Pan For 1 Inch. Filling: Toss Together Bread Crumbs And Melted Butter. Spread Evenly Over Pastry Crust. Toss Apple Slices, Lemon Juice, And 1/4 C Of Sugar. Spread Apples Over Crumbs. Drain Raisins, Reserving Rum, And Sprinkle Raisins Over Apples. Bake In A Preheated 350 Degree F. Oven For 15 Minutes. Beat Eggs And Sugar Until Thick And Lemon-Colored. Stir In Milk And Reserved Rum. Pour Custard Over Apples And Bake For 45 To 60 Minutes At 350 Degrees F. Until Custard Is Set. Cool Completely Before Serving. Do Not Remove Springform Pan Until Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Brandy Cake (12/26/93) (1:53) 2 Cups Flour 1 3/4 Cups Sugar 1 Tsp. Baking Soda 1/2 To 1 Cup Nuts 1/2 Cup Raisins (Optional) 2 Cups Diced Apples 2 Tablespoon. Applejack (Brandy) 3 Eggs 1 Cup Oil 1 Tsp. Vanilla Combine Flour, Sugar, Baking Soda, Nuts And Raisins. Combine Apples, Applejack, Eggs, Oil, And Vanilla. Combine Two Mixtures (Will Be Stiff). Spread In A Greased And Floured Tube Pan. Bake 40-45 Minutes (No Temperature Given, Sic). Let Stand 10 Minutes. Pour Two Ounces Of Applejack Over The Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Cake (Apple Kuchen) 1/2 Cup Butter Or Margarine, Softened 1 Package Yellow Cake Mix 1/2 Cup Flaked Coconut 1 Can (20 Ounces) Pie-Sliced Apples, Well Drained 1/2 Cup Sugar 1 Teaspoon Cinnamon 1 Cup Dairy Sour Cream 2 Egg Yolks Or 1 Egg Heat Oven To 350 Degrees Cut Butter Into Cake Mix (Dry) Until Crumbly. Mix In Coconut. Pat Mixture Lightly In Ungreased Baking Pan, 13 X 9 X 2 Inches, Building Up Slight Edges. Bake 10 Minutes. Arrange Apple Slices On Warm Crust. Mix Sugar And Cinnamon; Sprinkle On Apples. Blend Sour Cream And Egg Yolks; Drizzle Over Apples. (Topping Will Not Completely Cover Apples. ) Bake 25 Minutes Or Until Edges Are Light Brown. Do Not Overbake. Serve Warm. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Cake 1 (05/14/93) (3:50) Servings: 6 6 Ea Apples; Medium, Tart 2 Ea Lemons; Medium, Juiced 3 T Sugar 3 T Butter 3/4 C Sugar 2 Ea Egg Yolks; Large, Divided * 1/2 Ea Lemon; Juiced And Peel Grated 1 T Baking Powder 1 1/2 C Flour; Unbleached 3/4 C Milk 1 T Rum 2 Ea Egg Whites; Large 1 T Butter; To Grease Cake Pan 1 T Vegetable Oil 3 T Confectioners' Sugar * Do Not Put The Egg Yolks Together As They Will Be Used Individually. Peel Apples, Cut In Half And Core. Cut Decorative Lengthwise Slits In Apples, About 1/2-Inch Deep. Sprinkle With Lemon Juice And Sugar. Set Aside. Cream Butter And Sugar Together. One At A Time, Beat In Egg Yolks. Gradually Beat In Lemon Juice And Grated Peel. Sift Baking Powder And Flour Together. Gradually Add To Batter. Blend In Milk And Rum. In A Small Bowl, Beat Egg Whites Until Stiff. Fold Into Batter. Generously Grease A Springform Pan. Pour In Batter And Top With Apple Halves. Brush Apples With Oil. Bake In A Preheated 350 Degree F. Oven For 35 To 40 Minutes. Remove From Pan And Sprinkle With Confectioners' Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Cake 2 (11/02/94) (21:29) Servings: 16 Non-Stick Spray Coating 2/3 C Sugar 1/2 C Packed Brown Sugar 1/4 C Vegetable Oil 3 Egg Whites 2/3 C All-Purpose Flour 2/3 C Whole Wheat Flour 1/2 C Oat Bran 1 1/2 Ts Baking Soda 1 Ts Ground Cinnamon 1/4 Ts Ground Nutmeg 3 C Shredded Unpeeled Apples Powdered Sugar Spray A 13x9x2" Baking Pan With Non-Stick Coating And Set Aside. In A Large Mixing Bowl Combine Sugars, Oil And Egg Whites. Beat With A Wooden Spoon Until Well Blended. Add Flours, Oat Bran, Baking Soda, Cinnamon And Nutmeg; Stir Until Just Moistened. Stir In Shredded Apples. Pour Batter Into Prepared Pan. Bake In A 350'f. Oven For 25-30 Minutes. Cool, If Desired, Sift Powdered Sugar Over Cake. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Apple Cake With Icing (05-02-93) (21:10) Servings: 6 ------------------------------------Cake------------------------------------ 3 Ea Large Eggs 1 1/2 C Oil 2 C Sugar 3 C Flour 1 T Soda 1 T Salt 2 T Vanilla 1 C Pecans 3 C Cored, Peeled, Diced Apples -----------------------------------Icing----------------------------------- 4 Oz (1 Cube) Margarine 1 C Packed Brown Sugar 1/4 C Milk Mix All Cake Ingredients Together And Pour Into 9 X 13-Inch Oblong Pan. Bake At 350 Degrees F. For 45 Minutes Or Until Cake Tester Comes Out Clean When Inserted In Center Of Cake. Cook Icing Ingredients In Small Saucepan 2 1/2 Minutes And Pour Over Warm Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Cheddar Shortcake (08-07-93) (21:33) Servings: 6 1 X ---------Shortcake---------- 2 1/2 C Biscuit Mix; Bisquick 4 Oz Cheddar; Sharp, Shredded 2/3 C Milk 1/3 C Butter; Melted 1 X -------Apple Topping-------- 3/4 C Brown Sugar; Packed 3 T Cornstarch 1/2 T Cinnamon; Ground 1/4 T Salt 1 C Water 4 C Apples; Peeled, Cored, Sliced 1 X ----------Topping----------- 1 X Heavy Cream; Whipped Heat The Oven To 425 Degrees F. Combine The Biscuit Mix And The Cheddar Cheese Then Stir In The Milk And Butter. Spread The Dough Into Two Greased 8-Inch Layer Pans And Bake In The Preheated Oven For 20 Minutes. Combine The Brown Sugar, Cornstarch, Cinnamon And Salt In A Large Saucepan. Stir In The Water And Cook Until Clear And Thickened. Cut The Apples, Cover And Simmer Until The Apples Are Tender. Spoon Half Of The Apple Mixture Over One Layer. Top With The Second Layer And Remaining Apples. Serve Warm With Whipped Cream For A Topping. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Coffee Cake (5-14-98) Ingredients: 2/3 Cup Butter Or Marg. (Room Temp) 1/3 Cup Sugar 1/2 Cup Sour Cream 1tsp. Vanilla 1 1/3 Cup Flour 2/3 Tsp. Baking Soda 1/8 Tsp. Salt 1 Chopped Fresh Apple (About A Cup) 1/3 Raisins (Optional) Topping 1/4 Cup Flour. 1/4 Cup Brown Sugar(Firmly Packed) 2 Tbsp. Butter Or Marg. (Room Temp) 1/2 Tsp. Cinnamon In Mixing Bowl, Cream Buter And 1/3 Cup Sugar Until Light/Fluffy. Beat In Sour Cream, Vanilla And Egg Combine The Flour, Baking Soda And Salt. Mix Into Creamed Mixture. Blend Well. Combine All Of The Topping Ingred. Until Mixture Forms Coarse Crumbs Spoon Half Of The Batter Into A Greased 8inch Round Cake Pan. Sprinkle With Apples And Raisins And Half The Topping Mixture Top With Remaining Batter, Sprinkle Remaining Topping Over Top Of The Cake Bake At 350f For 25-30 Minutes. It's Best Served Warm!! Also Very Nice With Vanilla Ice Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Nut Cake 1 1/2 Cups Oil 1 1/2 Cups Sugar 1/2 Cup Firmly Packed Light Brown Sugar 3 Eggs 3 Cups All Purpose Flour 2 Teaspoons Cinnamon 1 Teaspoon Baking Soda 1/2 Teaspoon Freshly Grated Nut Meg 1/2 Teaspoon Salt 3 1/2 Cups Peeled Tart Apples Cut Into Large Dice Preferably Granny Smith Or Newton 1 Cup Very Coarsely Chopped Walnuts 2 Teaspoons Vanilla Glaze ----- 3 Tablespoons Butter 3 Tablespoons Light Brown Sugar 3 Tablespoons Sugar 3 Tablespoons Whipping Cream 1/2 Teaspoon Vanilla Pre-Heat Oven To 325 Degrees Generously Butter And Flour 10 Inch Tube Pan, Shaking Out Excess. Combine First 3 Ingredients In Large Bowl And Blend Well. Add Eggs One At A Time, Beating Well After Each Addition. Sift Together Dry Ingredients. Add To First Mixture, Blending Thoroughly. Fold In Apples, Nuts And Vanilla. Spoon Into Prepared Pan, Spreading Evenly. Bake Until Cake Tests Done. About 1 Hr 45 Mins. Let Cool In Pan 20 Minutes Turn Out Onto A Wire Rack And Continue Cooling While Preparing Glaze. For Glaze: Combine All Ingredients In Heavy Sauce Pan And Bring To A Boil Over Medium Heat. Let Boil 1 Minute. Spoon Over Warm Cake. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Pie Cake (5-14-98) 1/4 Cup Butter 1 Cup Sugar 1 Egg 1/4 Teaspoon Salt 1 Teaspoon Cinnamon 1 Teaspoon Nutmeg 1 Teaspoon Baking Soda 1 Cup Flour 1/2 Cup Chopped Nuts 2 1/2 Cups Diced Apples 1 Teaspoon Vanilla 2 Tablespoons Hot Water Combine Ingredients In Order Given. (Batter Will Be Thick). Bake In A Greased 9-Inch Pie Pan For 45 Minutes At 350f. Serve Warm With Whipped Cream Or Ice Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Applesauce Spice Cake (11-20-93) (21:00) 3/4 C Boiling Water 3/4 Teaspoon Each Cinnamon, Cloves, Allspice 1 C Raisins 2 1/4 C Applesauce 3/4 C Butter 3 1/4 C Flour 2 1/4 C Dark Brown Sugar 1 C Walnuts 1 1/2 Teaspoon Salt 2 T Baking Soda 3 Eggs Mix Boiling Water With Raisins; Set Aside. Cream Together Butter And Brown Sugar. Add Salt, Eggs And Spices, Mixing Well. Stir In Applesauce, Flour And Walnuts. Add Baking Soda To The Raisin Mixture. Combine Spice Mixture And Raisin Mixture. Pour Into Oiled 9-Inch Spring Form Pans, And Bake At 350 Degrees For 30-40 Minutes Until Toothpick Comes Out Clean. If Desired, Frost With A Thin Powdered Sugar Milk Frosting. Makes 2 Cakes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Swirl Cake (08-07-93) (21:40) Servings: 12 2 C Apples 3 T Sugar 1 T Cinnamon 2 C Sugar 1 C Cooking Oil 4 Ea Eggs 1/4 C Orange Juice 2 T Vanilla 3 C Sifted Flour 1 T Baking Powder 1/2 T Salt Peel, Core, And Chop Apples Into Small Pieces. Mix Together With 3 Tablespoons Sugar And Cinnamon. Set Aside. In Large Bowl, Combine Sugar And Cooking Oil; Beat. Add Eggs, Orange Juice, And Vanilla. Sift Together Flour, Baking Powder, And Salt; Add To Creamed Mixture. Beat Until Smooth. Pour One Third Batter Into Greased And Floured 12 Cup Bundt Pan Alternating With One Half Apple Mixture. Repeat. End With Layer Of Batter On Top. Bake At 325 Degrees F For 60 Minutes Or Until Cake Tests Done. Cool In Pan 10 To 15 Minutes; Turn Out On Wire Rack Or Serving Plate To Complete Cooling. Sprinkle With Confectioners Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Applesauce Cake 1/2 Cup Butter Or Margarine 2 Cups Sugar 2 Eggs 2 1/2 Cups Sifted All Purpose Flour 1 1/2 Teaspoons Soda 1 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Ground Allspice 1 1/2 Cups Canned Applesauce 1/2 Cup Raisins 1/2 Cup Chopped Pecans Cream Butter And Gradually Add Sugar, Creaming Until Light. Add Eggs, Beating Well After Each. Sift Together Dry Ingredients. Add Alternately To Creamed Mixture With Applesauce. Stir In Raisins And Nuts. Turn Batter Into Greased And Lightly Floured 13 X 9 X 2 Inch Pan. Bake At 350 Degrees About 45 Minutes Or Until Done. Cool In Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Applesauce Cake 1 (04-09-93) (1:42) Ibm 1/3 Cup Packed Brown Sugar 2/3 Cup Granulated Sugar 2/3 Cup Vegetable Shortening 2 1/2 Cups Applesauce 1/3 Cup Milk 2 Cups All-Purpose Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/4 Teaspoon Cloves Topping: 1 Cup Whipping Cream 1 Tablespoon Sugar Line Bottoms Of Two 9 Inch Round Baking Dishes With Wax Paper. Set Aside. In Large Mixing Bowl Cream Brown Sugar, Granulated Sugar And Shortening. Add 1 1/2 Cups Applesauce, Milk And Eggs. Beat At Low Speed Of Electric Mixer Until Blended. Add Flour, Baking Soda, Baking Powder, Salt And Spices. Beat At Low Speed Until Smooth. Beat At Medium Speed 1 Minute, Scraping Bowl Frequently. Pour Batter Into Prepared Dishes. Place One Layer On Inverted Saucer In Oven. Microwave At 30% For 12 Minutes. Increase Power To High. Microwave For 2 To 5 Minutes, Or Until Center Springs Back When Touched Lightly And No Uncooked Batter Remains On The Bottom. Let Stand On The Counter For 5 Minutes, Invert Onto Serving Plate. Cool. Repeat With Second Layer. Spread First Layer With 1/2 Cup Applesauce. Top With Second Layer. Spread Second Layer With Remaining 1/2 Cup Applesauce. Cover; Chill In Refrigerator. For Topping: In Chilled Medium Mixing Bowl, Beat Cream And Sugar At High Speed Of Electric Mixer Until Stiff. Spread Sides And Top Of Chilled Cake With Whipped Cream. Refrigerate Until Serving Time. Makes Two 9 Inch Layers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Applesauce Cake 2 (05/17/93) (2:14) Servings: 1 1/2 C Butter 1 C Sugar 1 Ea Egg, Beaten Lightly 1 3/4 C Cake Flour 1 C Raisins 1 C Nutmeats 1 T Baking Soda 1/4 T Salt 1 T Cinnamon 1/2 T Cloves 1 C Applesauce, Hot Cream Butter And Sugar. Add Egg. Stir In Dry Ingredients. Add Hot Applesauce. Bake In 350 Degree Oven About 1 Hr And 15 Mins Or Until Toothpick Comes Out Clean. Keeps Moist For Days. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Applesauce Cake 3 (12/12/93) (14:38) 1 Cup Applesauce, Unsweetened 1/2 Cup Butter 1 Cup Brown Sugar, Light 1 Teaspoon Soda 1 Teaspoon Cinnamon 2 Cup Flour 1/2 Teaspoon Cloves 1/2 Teaspoon Nutmeg 1 Cup Raisins 1/4 Teaspoon Salt Mix Butter, Sugar, Salt And Spices. Add Flour And Applesauce In Which Soda Has Been Dissolved. Add The Raisins. Pour Into An Oblong, Well-Greased Pan And Bake At 350-F About 35 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Applesauce Cake With Butter Frosting (05/24/93) (1:45) 2-1/2 C. Flour 2 C. Sugar 1-1/2 T. Baking Soda 3/4 T. Cinnamon 1/2 T. Cloves 1/2 T. Allspice 1/4 T. Salt 1-1/2 C. Applesauce 1/2 C. Shortening 1/2 C. Water 1 Egg 1/2 C. Shopped Walnuts 1/2 C. Light Raisins Frosting: 1/4 C. Butter 1-1/2 C. Powdered Sugar 2 T. Milk 1 T. Vanilla 1-1/2 C. Powdered Sugar Additional Milk Stir Dry Ingredients Together. Add Applesauce, Shortening, Water And Egg. Beat On Low Until Combined. Beat On Medium Speed For 3 Minutes. Stir In Nuts And Raisins. Pour Into 13 X 9 Pan Greased Only On Bottom. Bake At 350 Degrees For About 40 Minutes. Cool In Pan And Frost. Beat Frosting Ingredients In Order Given. Makes 16 Servings At 386 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apricot Bavarian Cake (12/18/93) (22:11) 1 Envelope. Unflavored Gelatin Apricots (Using Fork, 1/4 Cup Orange Juice Mash Apricots With Their 1/2 Cup Granulated Sugar Juice) 1 Tablespoon. Lemon Juice 1 Cup Heavy Cream, Whipped 1/8 Teaspoon. Salt 1 8-Oz. Bakers' Angel-Food 1 Cup Mashed, Cooked Dried Cake Soften Gelatin In Orange Juice; Then Dissolve Over Hot Water. Stir In Sugar Lemon Juice, Salt, And Apricots. Refrigerate About 15 Min., Or Until Thickened. With Egg Beater, Beat Apricot Mixture Until Frothy; Fold In Cream. Slice Angel-Food Cake Crosswise Into 3 Layers. Reassemble, Spreading Apricot Mixture Between Layers, Then Over Top And Sides. Refrigerate Several Hours Or Overnight. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apricot Funny Cake (12/22/93) (1:31) 1 9" Or 10" Unbaked Pie Baking Powder Shell 1/2 Teaspoon. Salt 1 Cup Dried Apricots 3/4 Cup Granulated Sugar 1/2 Cup Granulated Sugar 1/4 Cup Soft Emulsifier-Type 2 Tablespoon. Butter Or Mar- Shortening** 1/2 Cup Milk 1 1/4 Cups Sifted Cake Flour 1 Teaspoon. Vanilla Extract 1 Teaspoon. Double-Acting 1 Egg, Unbeaten Day Before: Make Pie Shell With High Fluted Edge, Using Your Favorite Piecrust Recipe. Refrigerate. On The Day: Cover Apricots With Water; Cook Until Very Tender- Drain Well, Reserving Liquid. Press Well-Drained, Cooked Apricots Through Food Mill Or Sieve. Measure 1/2 Cup Of Apricot Puree; Combine With 1/2 Cup Apricot Liquid, 1/2 Cup Sugar; Boil 1 Min. Stir In Butter; Set Aside To Cool. Start Heating Oven To 350 X F. Into Large Electric-Mixer Bowl, Sift Together Flour, Baking Powder, Salt, 3/4 Cup Sugar. Drop In Shortening; Pour In Milk, Vanilla. *With Mixer At Low To Medium Speed, Beat 2 Min., Scraping Bowl And Beaters As Necessary. Add Egg; Beat 1 Min. Longer. Pour Into Pastry-Lined Pie Plate; Gently Pour Lukewarm Apricot Sauce Over Batter. Bake 50 To 55 Min., Or Till Done. (Sauce Will Form Layer Between Cake And Pie Shell.) Serve Warm, As Is Or Topped With Ice Cream Or Whipped Cream. *To Mix Cake By Hand, Beat Briskly With Spoon For Same Time Periods As Above, Allowing 150 Full, Round-The-Bowl Strokes Per Minute. **By Emulsifier-Type Shortening, We Mean Such Shortenings As Crisco, Dexo, Snowdrift, Spry Or Swift'ning -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apricot Upside Down Cake 1/4 Cup Butter Or Margarine 1/2 Cup Brown Sugar (Packed) 1 Can Maraschino Cherries Pecan Halves 1 Package Yellow Cake Mix 1 Can (17 Ounces) Apricot Halves, Drained Heat Oven To 350 Degrees Melt Butter Over Low Heat In Layer Pan 9 X 1 1/2 Inches. Sprinkle Brown Sugar Evenly Over Butter. Arrange Apricot Halves, Cherries And Pecans Over Sugar Mixture. Prepare Cake Mix As Directed On Package. Pour Half The Batter (About 2 1/2 Cups) Evenly Over Fruit In Pan. Bake 35 To 35 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Invert At Once Onto Serving Plate. Leave Pan Over Cake A Few Minutes. Serve Warm Plain Or With Whipped Cream. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Australian Cheesecake (08-08-93) (22:38) Servings: 10 -----------------------------------Crust----------------------------------- 1 1/2 C Graham Cracker Crumbs 6 T Butter; Melted, * 1/4 C Sugar; Granulated ---------------------------------Cheesecake--------------------------------- 1 Lb Cream Cheese 1/2 C Sugar; Granulated 3 Ea Eggs; Large, Separated 1/4 C Unbleached Flour 1 T Lemon Rind, Grated 2 T Lemon Juice 1 T Vanilla Extract 1/2 C Heavy Cream 2 T Passion Fruit; ** * Use Sweet Cream Butter And Do Not Substitute Margarine. ** Make The Passion Fruit Pulp From Fresh Passion Fruits Or Substitute ------------------------------------------------------------------------- Note: Prebaked Crusts Are Much Crisper Than The Chilled Ones And This Can Be Important If You Want A Crisp Crust. Crust: If You Are Prebaking The Shell, Preheat The Oven To 350 Degrees F. Place The Crumbs In A Mixing Bowl And Add The Butter And Sugar Blending Well. Press The Crumb Mixture Into The Bottom And Up The Sides Of An 8-Inch Springform Pan. Smooth The Mixture To Form An Even Layer On The Bottom And Sides. Bake The Crust In The Oven For 10 Minutes And Let Cool To Room Temperature Before Filling. Note: This Crust Can Be Chilled For 5 To 10 Minutes In The Freezer Until It Is Set But Is Not Recommended In This Recipe. Cheesecake: Preheat The Oven To 300 Degrees F. In A Large Mixing Bowl, Beat The Cream Cheese And Sugar Until Light And Fluffy. Add The Egg Yolks, One At A Time, Beating Well After Each. Beat In The Flour, Lemon Rind, Lemon Juice, And Vanilla Until Just Mixed. Whip The Cream Until Stiff In A Medium Mixing Bowl. Set Aside. In Another Mixing Bowl, Beat The Egg Whites Until They Form Stiff Peaks, Then Fold Them Into The Cheese Mixture. Fold In The Reserved Whipped Cream. Stir In The Passion Fruit Pulp Then Pour The Mixture Into The Prepared Crust And Bake For 45 Minutes To 1 Hour. Cool, In The Oven, To Room Temperature, Then Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Austrian Cheesecake (11/02/94) (20:31) ---------------------------Crust-------------------------------- Shortbread -------------------------Cheesecake------------------------------ 2 C Cottage Or Farmer Cheese 1/2 C Sugar; Granulated 5 Eggs; Large, Separated 1/2 C Milk 1/2 Ts Lemon Rind; Grated 1 Ts Vanilla Extract 3/4 C Unbleached Flour; Sifted 1/4 C Confectioners' Sugar 3 Tb Golden Raisins; Finelychopped Preheat The Oven To 300 Degrees F. Press The Cheese Through A Sieve. In A Large Mixing Bowl, Beat Together The Cheese And Sugar Until Light. Add The Egg Yolks, One At A Time, Beating Well After Each Addition, Then Add The Milk, Lemon Rind, And Vanilla. Stir In The Flour And Blend Until Smooth. In Another Large Mixing Bowl, Beat The Egg Whites Until They Form Soft Peaks, Then Gradually Add The Confectioners' Sugar Beating Until They Form Stiff Peaks. Fold The Whites Into The Cheese Mixture. Gently Stir In The Raisin Bits, Then Pour The Mixture Into The Prepared Crust. Bake For 55 Minutes Or Until The Center Appears Firm. Let The Cake Cool In The Oven For 15 Minutes, Then Allow To Cool To Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Autumn Apple Cheesecake (01/12/94) (22:57) 1 - Cup Graham Cracker Crumbs 3 - Tablespoons Sugar 1/2 - Teaspoon Cinnamon 3 - Tablespoons Margarine, Melted 2 - 8 Oz Cream Cheese, Softened 1/2 - Cup Sugar 2 - Eggs 1/2 - Teaspoon Vanilla 4 - Cups Thin Peeled Apple Slices 1/3 - Cup Sugar 1/2 - Teaspoon Cinnamon 1/2 - Cup Chopped Pecans Combine Crumbs, 3 Tablespoons Sugar, Cinnamon And Margarine; Press Onto Bottom Of 9" Springform Pan. Bake @ 350 Degrees 10 Minutes. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Vanilla; Pour Over Crust. Toss Apples With Combined Sugar And Cinnamon. Spoon Apple Mixture Over Cream Cheese Layer; Sprinkle With Pecans. Bake @ 350 Degrees 1 Hour And 10 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Autumn Cheesecake (05-11-93) (6:58) Servings: 10 1 C Graham Cracker Crumbs 3 T Sugar 1/2 T Cinnamon 1/4 C Margarine, Melted 16 Oz Cream Cheese, Softened 1/2 C Sugar 2 Ea Large Eggs 1/2 T Vanilla 4 C Thinly Sliced Peeled Apples 1/3 C Sugar 1/2 T Cinnamon 1/4 C Chopped Pecans Combine Crumbs, Sugar, Cinnamon And Margarine, Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer, Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Vanilla, Pour Over Crust. Toss Apples With Combined Sugar And Cinnamon. Spoon Apple Mixture Over Cream Cheese Layer; Sprinkle With Pecans. Bake At 350 Degrees F., 1 Hour And 10 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Variation: Add 1/2 Cup Finely Chopped Pecans With Crumbs For Crust. Continue As Directed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Babe's Apple Cake 2 Cups Whole Flour 1 Cup Sugar 1/4 Cup Toasted Wheat Germ 1 Cup Brown Sugar 1 Teaspoon Cinnamon 1 Cup Chopped Walnut 1 Teaspoon Salt 2 Beaten Eggs 1/2 Teaspoon Nutmeg 1 Teaspoon Vanilla 4 Cups Diced Apple 1/2 Cup Oil 2 Teaspoon Baking Soda Sift Together Whole Wheat Flour, Wheat Germ, Baking Soda, Cinnamon, Salt And Nutmeg. Set Aside. In Large Bowl Combine Peeled And Diced Apples, Sugars, Oil, Walnuts, Eggs, And Vanilla. Add Flour To Mixture. Stir Gently. Blend Well. Turn Into 2" Deep Pan. Bake In Preheated Oven (350 Degrees) For 50 Minutes Or Until Cake Pulls From Side Of Pan. Cool In Pan On Rack. If Desired, Sprinkle With Confectioners' Sugar. Cut In 12 Bars. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Bacardi Rum Cake 1 Cup Chopped Pecans Or Walnuts 1 (18 1/2 Ounce) Package Yellow Cake Mix 1 (3 3/4 Ounce) Package Jello Vanilla Instant Pudding And Pie Filling 4 Eggs 1/2 Cup Cold Water 1/2 Cup Wesson Oil 1/2 Cup Bacardi Dark Rum (80 Proof) Pre Heat Oven To 325 Degrees Grease And Flour 10 Inch Tube Or 12 Cup Bundt Pan. Sprinkle Nuts Over Bottom Of Pan. Mix All Ingredients Together. Pour Batter Over Nuts. Bake 1 Hour. Cool. Invert On Serving Plate. Prick Top. Spoon And Brush Glaze Evenly Over Top And Sides. Allow Cake To Absorb Glaze. Repeat Until Glaze Is All Used Up. Glaze 1/4 Cup Butter 1/4 Cup Water 1 Cup Granulated Sugar 1/2 Cup Bacardi Rum (80) Proof Melt Butter In Saucepan. Stir In Water And Sugar. Boil 5 Minutes, Stirring Constantly. Remove From Heat. Stir In Rum. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Baked Vanilla Cheesecake (05/23/93) (1:19) Servings: 8 1 X -----------Pastry----------- 1 2/3 C All-Purpose Flour 1 Ea Pinch Of Salt 1/2 C Butter, Cut In Small Pieces 1 T Butter; (Add To Above) 2 T Sugar 1 Ea Egg 4 T Ice Water 1 X ----------Filling----------- 1 1/2 Lb Cream Cheese 1/4 C Oil 1 1/4 C Sugar 3 Ea Eggs; Separated 1/4 C Cornstarch 5 Ea Drops Vanilla Extract 1/2 C Milk Sift Flour And Salt Into A Large Bowl. Using A Pastry Blender Or 2 Knives, Cut In Butter Until Evenly Distributed And Mixture Resembles Bread Crumbs. With A Fork, Lightly Mix In Sugar, Egg And Enough Ice Water To Make A Dough. Press Into A Ball And Wrap In Foil Or Plastic Wrap. Refrigerate For 30 Minutes. Preheat Oven To 350f. On A Floured Surface, Roll Out Dough To Fit A 10-In Flan Tin With A Removable Bottom. Place Dough In Tin Without Stretching. ** Filling ** Beat Cream Cheese, Oil, Sugar, Egg Yolks, Cornstarch, Vanilla And Milk In A Large Bowl Until Smooth. Beat Egg Whites Until Stiff; Fold Into Cream Cheese Mixture. Pour Into Pastry Shell. Bake 50 To 60 Minutes Or Until A Wooden Pick Inserted In Center Comes Out Clean. Turn Off Oven. Let Cheesecake Cool In Oven With Door Open Slightly. Remove Cooled Cheesecake From Tin And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Baklava Cheesecake (5-15-98) Filling ------- 32 Ozs Cream Cheese, Room Temperature 1 Cup Clover Honey 1/4 Cup Lemon Juice (Fresh) 2 Tsps Vanilla 6 Jumbo Eggs, Room Temperature ------------------------------------------------------------ Beat Cream Cheese In Large Bowl Of Electric Mixer Until Light & Fluffy. Gradually Mix In Honey, Then Lemon Juice & Vanilla. Beat In Eggs 1 At A Time Until Just Incorporated. Set Aside. Stir Through Filling & Pour Into Crust. Cover Filling With Overhanging Phyllo, Squaring At Edge Of Pan. Bake Until Pastry Is Light Brown And Cake Is Firm To Touch, About 50 Mins. Remove Pan Sides; Using Toothpick, Poke 12 Holes In Top Of Cake To Allow Steam To Escape. Cool Completely On Rack. Refrigerate 2 Days To Mellow Flavors, Covering After First Day. ------------------------------------------------------------ Baklava Topping --------------- 1/2 Cup Walnuts 1/2 Cup Almonds, Blanched 1 Tbs Granulated Sugar 1 Tsp Cinnamon 1/2 Tbs Butter (Unsalted), Clarified 1 Tbs Lemon Juice (Fresh) 1 1-1/2 Inch Cinnamon Stick 1 Tbs Cognac Baklava Cheesecake (Con't) ------------------ Preheat Oven To 350. Cover Baking Sheet With 2 Pieces Of Parchment. Coarsely Grind All Nuts With 1 Tablespoon Sugar And 1 Tsp. Cinnamon In Processor. Stack 10 Reserved Phyllo Pastry Sheets On Work Surface. Set Rim Of 10-Inch Springform Pan Atop Pastry. Cut Around Inside Of Rim Through Entire Stack Using Sharp Knife, Making 10 Rounds. Cover Rounds With Damp Towel. Set Pan Rim On Prepared Baking Sheet. Brush Parchment And Inside Of Pan Rim With Butter. Place One Pastry Round In Pan Rim And Brush With Butter. Repeat With Four More Rounds. Spread Nut Mixture Evenly Over Pastry. Top With Remaining 5 Pastry Rounds, Brushing Each With Butter. Using Ruler As Guide, Cut Pastry Into 16 Wedges (Or However Many Pieces You Want) With Sharp Knife. Sprinkle Lightly With Water. Bake Until Crisp And Golden, About 30 Minutes. Meanwhile, Heat 1/2 Cup Sugar, Water, And Lemon Juice In Heavy Small Saucepan Over Low Heat, Swirling Pan Occasionally Until Sugar Dissolves. Add Cinnamon Stick, Increase Heat To Medium And Boil Until Syrupy, About 4 Minutes. Remove From Heat. When Bubbles Subside, Add Cognac. Flatten Pastry Atop Cake. Remove Pan Rim From Topping. Set Topping On Cake, Using Large Spatula. Re-Cut Wedges. Replace Pan Rim On Assembled Cake. Immediately Pour On Hot Syrup. Cool One Hour. Refrigerate One To 6 Hours, Preferably Six Hours. Let Cake Stand At Room Temperature For 20 Minutes Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Baltimore Peach Cake (05-01-93) (19:18) Servings: 6 1 T Butter, Softened 1 C Sugar 2 1/2 C Flour 3 T Baking Powder 1 1/2 C Milk 3/4 C Sugar, Mixed With... 2 T Cinnamon 5 Ea Large Peaches, Peeled/Sliced 2 T Butter, Melted Preheat Oven To 350. With Electric Mixer, Blend First Five Ingredients. Spread In Greased And Floured 15x10" Jelly Roll Pan, Or 13x9" Plus One 8" Cake Pan. Sprinkle Half Of Cinnamon/Sugar Mixture Lightly Over Dough Base. Arrange Peach Slices By Rows On Top Of Base. Sprinkle With Remainder Of Cinnamon/Sugar Mixture And Drizzle Melted Butter Over All. Bake For 25-30 Minutes. (For Thicker Dough, Omit 8" Cake Pan -- Use 13x9" Pan Only.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Cake Place 2 Teaspoons Lemon Juice In Measuring Cup. Add Milk To Make 2/3 Cup. Add Milk To Make 2/3 Cup. Sift 2 1/3 Cups Sifted All Purpose Flour, 1 2/3 Cups Sugar, 1 1/4 Teaspoons Baking Powder, 1 Teaspoon Soda, And 1 Teaspoon Salt Into Large Mixing Bowl. Add 2/3 Cup Shortening, 2/3 Cup Mashed Fully Ripe Bananas, And Sour Milk; Mix Until All Flour Is Dampened. Beat Vigorously 2 Minutes. Add 2 Eggs, Beat 2 Minutes Longer. Stir In 2/3 Cup Chopped Walnuts. Bake In 2 Greased And Floured 9 X 1 1/2 Inch Round Pans In 350 Degree Oven 35 Minutes. Cool 10 Minutes In Pans. Remove; Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Banana Chiffon Cake (12/18/93) (22:11) 5 Egg Yolks 1 1/2 Cups Granulated 1 Cup Mashed Ripe 1 Cup Egg Whites (7 Or Sugar Bananas (2 Or 3) 8) 3 Teaspoon. Baking Powder 1 Tablespoon. Fresh, Frozen 2 1/4 Cups Sifted Cake 1 Teaspoon. Salt Or Canned Lemon Juice Flour 1/2 Cup Salad Oil 1/2 Teaspoon. Cream Of Tartar Let Yolks And Whites Warm Up To Room Temperature. Start Heating Oven To 325x F. Into Bowl, Sift Flour, Sugar, Baking Powder, Salt. Make Well In Center Add, In Order, Oil, Unbeaten Yolks, Bananas, Lemon Juice. Beat Smooth. Add Cream Of Tartar To Egg Whites; With Electric Mixer Or Egg Beater, Beat Until Very Stiff--Do Not Underbeat. Pour Yolk Mixture Over Whites, Gently Folding In Until Just Blended. Pour Into Ungreased 4"-Deep 10" Tube Pan. Bake 1 Hr. 5 Min. Or Until Done. Invert Pan; Leave Until Cold; Remove Pan. Serve Slices Topped With Chocolate, Coffee, Or Orange-Pineapple Ice Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Nut Cheesecake (05-11-93) (6:43) Servings: 10 1 C Chocolate Wafer Crumbs 1/4 C Margarine, Melted 16 Oz Cream Cheese Softened 1/2 C Sugar 1/2 C Mashed Ripe Bananas 2 Ea Large Eggs 1/4 C Chopped Walnuts 1/3 C Milk Chocolate Chips 1 T Margarine 2 T Water Combine Crumbs And Margarine; Press Onto The Bottom Of A 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Combine Cream Cheese, Sugar And Banana, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Stir In Walnuts, Pour Over Crust. Bake At 350 Degrees F., 40 Minutes. Loosen Cake From Rim; Cool Before Removing Rim Of Pan. Melt Chocolate Pieces And Margarine With Water Over Low Heat, Stirring Until Smooth. Drizzle Over Cheesecake. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Peanut Cheesecake (01/13/94) (1:55) 1 - Cup Chocolate Wafer Crumbs 1/4 - Cup Margarine, Melted 3 - 8 Oz Package Cream Cheese, Softened 1/2 - Cup Sugar 1/2 - Cup Mashed Ripe Bananas 3 - Eggs 1/2 - Cup Chopped Peanuts Combine Crumbs And Margarine; Press Onto Bottom Of 9" Springform Pan. Bake @ 350 Degrees 10 Minutes. Combine Cream Cheese, Sugar And Banana, Mixing Well At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Stir In Peanuts, Pour Over Crust. Bake At 350 Degrees 40 Minutes. Loosen Cake From Rim Of Pan. Cool Before Removing Rim. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Trifle Cake (03/09/94) (1:14) 1 Package Yellow Cake Mix 1 Small Container Cool Whip, (Butter Recipe) Thawed 1 3 Oz Package Banana Cream 3 Bananas, Sliced Thinly Instant Pudding Prepare Cake According To The Package Directions. Prepare Pudding. Cool. Arrange A Layer Of Cake, Top With Half Of Pudding And Half Of Banana Slices. Top With Half Of Cool Whip, If Desired, Of Leave All The Whipped Cream For The Topping. Repeat Layering. Refrigerate Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Yogurt Cake (5-14-98) ----------------------------Cake--------------------------------- 3/4 C Butter 1 1/2 C Sugar 2 Eggs 1 C Mashed Ripe Banana 2 C Cake Flour, Sifted 1 Ts Baking Powder 1 Ts Baking Soda 1/2 Ts Salt 8 Oz Banana Flavored Yogurt 1/2 C Pecans, Chopped 1 Ts Vanilla Extract 1 C Flaked Coconut ------------------Banana Flavored Syrup------------------------ 2/3 C Water 2/3 C Sugar 1/2 C Creme De Banana ---------------------Creamy Nut Filling-------------------------- 1/2 C Sugar 2 Tb Flour 1/4 Ts Salt 1/2 C Half-And-Half 2 Tb Butter 1/2 C Pecans, Chopped 1 Ts Vanilla Extract --------------------White Snow Frosting------------------------- 1/4 C Shortening 1/4 C Butter 1 Egg White 1/2 Ts Coconut Extract 1/2 Ts Vanilla Extract 2 C Confectioner's Sugar, Sifted Cream Butter In A Large Mixing Bowl At Medium Speed Of An Electric Mixer. Add Eggs, One At A Time, Beating Well After Each Addition. Add Banana; Beat Well. Combine Flour, Baking Powder, Soda And Salt In A Medium Bowl. Add Flour Mixture To Cream Mixture Alternately With Yogurt, Beginning And Ending With Flour Mixture. Mix After Each Addition. Stir In Pecans And Vanilla. Pour Batter Into 2 Greased And Floured 9" Round Cake Pans. Sprinkle 1/2 C Coconut Evenly Over Batter In Each Cake Pan. Bake At 350 Degrees For 30 To 35 Minutes. Let Cake Layers Cool In Pans For 10 Minutes. Carefully Remove Cake Layers From Pans And Let Cool Completely On Wire Racks. Place One Cake Layer, Coconut Side Down, On A Serving Plate. Brush With Banana Flavored Syrup On Top. Spread Top Cake Layer With Creamy Nut Filling. Top Remaining Layer Coconut Side Up. Spread White Snow Frosting On Sides And 1" Around Top Edge Of Cake, Leaving Center Unfrosted. Banana Flavored Syrup: Combine Water And Sugar In A Saucepan, Bring To A Boil And Let Simmer Until Sugar Dissolves. Cool And Add Creme De Banana. Creamy Nut Filling: Combine Sugar, Flour, Salt, Half-And-Half And Butter In A Small Saucepan. Cook Over Medium Heat, Stirring Constantly, Until Mixture Is Thick And Creamy. Remove Saucepan From Heat, And Stir In Chopped Pecans And Vanilla. Cool Completely. White Snow Frosting: Combine Shortening, Butter, Egg White And Extracts In A Medium Mixing Bowl. Beat At Medium Speed Of An Electric Mixer Until Blended. Gradually Add Sifted Sugar To Cream Mixture, Beating At Medium Speed Until Frosting Reaches Spreading Consistency. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Best Ever Pound Cake (03/14/94) (20:00) 1 C. Butter 1/2 C. Soft Shortening 3 C. Sugar 5 Eggs 3 C. All-Purpose Flour (Mama Always Used Gold Medal) 1/2-1 Tsp. Baking Powder 1/8 Tsp. Salt 1 C. Milk 1 Tsp. Each Vanilla And Lemon Extract Cream Butter, Shortening And Sugar Until Very Light And Fluffy. Then Add Eggs, One At A Time Until Very Creamy. Blend In Flour, Baking Powder And Salt Mixture Alternately With Milk In Small Amounts, Beating Well After Each Addition. Blend In Flavorings. Turn Into Greased And Floured 10-Inch Tube Pan. Bake In Preheated Oven 350 Degrees 1 Hour. Turn Off Oven Heat And Allow Cake To Remain In Oven 15 Minutes Longer. (Or Place Cake In Cold Oven, Set Temperature To 300 Degrees And Bake 1 Hour 40 Minutes.) Cake Is Done When Cake Tester Inserted In Center Comes Out Clean. Cool 10-15 Minutes In Pan On Cake Rack, Then Remove From Pan And Finish Cooling On Rack. Delicious As Is, Dusted With Confectioners Sugar, Or Frosted With 7-Minute Icing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Best Two Egg Cake Cream 1/2 Cup Shortening And 1 1/2 Cups Sugar Until Light, 12 To 15 Minutes At Medium Speed On Electric Mixer. Add 1 Teaspoon Vanilla And 2 Eggs, One At A Time, Beating Well After Each. Sift 2 1/4 Cups Sifted Cake Flour With 2 1/2 Teaspoons Baking Powder And 1 Teaspoon Salt. Add To Creamed Mixture Alternately With 1 Cup Plus 2 Tablespoons Milk, Beating After Each Addition. Bake In 2 Greased And Floured 9 X 1 1/2 Inch Round Pans At 375 Degrees For 20 To 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Better Than Sex Cake (5-14-98) 1 Box Yellow Cake Mix 1 Large Can Crushed Pineapple With Juice 1 Cup Sugar 2 Small Packages Instant Vanilla Pudding Mix 1 Pkg Frozen Coconut (Optional) 1 Large Container Cool Whip Or Equivalent Bake Cake As Directed On Box In Greased And Floured 9 X 13 Inch Pan. Heat Pineapple And Sugar Until Sugar Is Dissolved. Punch Holes In Cake While Still Hot And Pour Pineapple-Sugar Mixture Over Cake. Refrigerate Until Cool. Mix Pudding As Directed On Package And Spread Over Cake. If Using Coconut, Sprinkle Some On Cake At This Point. Mix Rest Of Coconut With Cool Whip And Spread On Cake. Cake Must Be Kept Refrigerated. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Blackberry Jam Cake (05-02-93) (21:11) Servings: 6 1/2 C Sugar 1/4 C Butter Or Margarine 2 Ea Large Eggs 1 C Unbleached All-Purpose Flour 1 T Ground Cinnamon 1/2 T Baking Soda 1/4 T Ground Cloves 1/4 T Ground Nutmeg 1/3 C Butter/Sour Milk 1/2 C Seedless Blackberry Jam 1/4 C Chopped Walnuts --------------------------------Carmel Icing-------------------------------- 2 T Butter Or Margarine 1/2 C Packed Brown Sugar 3 T Milk 1 3/4 C Sifted Powdered Sugar Cream Together Sugar And Butter Or Margarine. Beat In Eggs. Stir Together Flour, And Spices; Add To Creamed Mixture Alternately With Butter/Sour Milk, Beating Until Well Blended After Each Addition. Fold In Blackberry Jam Or Preserves And Nuts Leaving Swirls Of Jam. (Do Not Overmix) Turn Into Greased And Lightly Floured 9 X 9 X 2-Inch Baking Pan. Bake At 350 Degree F. Oven 25 Minutes Or Until Done. Cool Completely. Frost With Carmel Icing. Carmel Icing: In Small Saucepan, Melt Butter Or Margarine; Stir In Brown Sugar. Cook Stirring Constantly, Until Mixture Bubbles; Remove From Heat. Cool 5 Minutes. Stir In Milk And Blend In Powdered Sugar; Beat Until Spreading Consistency Is Reached. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blackberry Jam Cake 1 /W Caramel Icing (11-26-93) (18:06) Ingredients 1 Cup Unsalted Butter 2 Cup Sugar 5 Large Eggs, Beaten 3 Cup Flour Plus 1 Tablespoons 1 1/2 Teaspoon Allspice 1 1/2 Teaspoon Cloves, Ground 1/2 Teaspoon Cinnamon 1/4 Teaspoon Salt 1 Cup Buttermilk 1 Teaspoon Baking Soda 1 Cup Raisins Or Dates, Chopped 1 Cup Pecans, Chopped 1 Cup Blackberry Jam (Seedless If Possible) 0 Icing: 3 Cup Light Brown Sugar 1 Cup Evaporated Milk 1/2 Cup Unsalted Butter Directions In A Large Bowl With An Electric Mixer, Cream Together The Butter And Sugar Until The Mixture Is Light And Fluffy. Add The Eggs And Combine Well. Into A Bowl, Sift Together 3 Cups Of Flour, Allspice, Cloves, Cinnamon, And Salt. In Another Bowl, Combine The Buttermilk And Baking Soda. Add The Flour Mixture To The Butter Mixture In Batches Alternating With The Buttermilk Mixture. Beat Well After Each Addition. In A Bowl, Toss Together The Raisins, Pecans, And 1 Tablespoons Flour. Stir The Mixture Into The Batter With The Jam, Stirring Until Well Combined. Line The Bottoms Of 2 Buttered 9-Inch Cake Pans With Wax Paper And Butter The Paper. Pour The Batter Into The Pans And Bake In The Middle Of A Preheated 325f Oven For 40 Minutes Or Until A Tester Comes Out Clean. Let Layers Cool In The Pans On A Rack For 15 Minutes, Invert Them Onto The Rack And Let Cool Completely. In A Saucepan, Combine The Brown Sugar, Evap. Milk, And Butter. Cook The Mixture Over Mod-Low Heat, Stirring, Until The Sugar Is Dissolved. Continue To Cook, Undisturbed, Washing Down Any Sugar Crystals That Form On The Side Of The Pan, With A Brush Dipped In Cold Water, Until It Registers 238f On A Candy Thermometer. Transfer The Mixture To A Bowl, And Beat Until It Is At Spreading Consistency. If The Icing Gets Too Thick, Dip The Icing Spatula In Hot Water. Transfer One Layer, Bottom Up To A Cake Plate. Frost Top With The Icing And Top It With The Other Layer, Bottom Side Down. Frost The Top And Sides With Remaining Icing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Forest Cake Beat 2 Egg Whites Until Soft Peaks Form. Gradually Add 1/2 Cup Sugar, Beating Until Stiff Peaks Form. Sift Together 1 3/4 Cups Sifted Cake Flour, 1 Cup Sugar, 3/4 Teaspoon Soda, And 1 Teaspoon Salt Into Mixing Bowl. Add 1/3 Cup Salad Oil And 1/2 Cup Milk; Beat One Minute At Medium Speed On Electric Mixer. Scrape Bowl Often. Add 1/2 Cup Milk, 2 Egg Yolks, And Two 1 Ounce Squares Unsweetened Chocolate, Malted And Cooled. Beat One Minute Longer, Scraping Bowl Frequently. Gently Fold In Egg Whites. Pour Into Two Greased And Lightly Floured 9 X 1 1/2 Inch Round Pans. Bake In Moderate Oven (350 Degrees) For 30 To 35 Minutes. Cool 10 Minutes; Remove From Pans. Cool Thoroughly. Split Each Layer In Half Making 4 Thin Layers. Set Aside. Cherry Filling: Combine One 1 Pound 4 Ounce Can Pitted Tart Red Cherries, Drained, 1/2 Cup Port Wine, 1 Tablespoon Kirsch, And 3 Drops Almond Extract. Chill 3 To 4 Hours Or Overnight. Drain Thoroughly. Chocolate Mousse: Combine Three 1 Ounce Squares Semisweet Chocolate And 3 Tablespoons Kirsch In Top Of Double Boiler; Stir Over, Not Touching, Boiling Water Until Chocolate Melts And Mixture Is Smooth. Slowly Stir Into 1 Well Beaten Egg. Whip 1 Cup Whipping Cream And 2 Tablespoons Sugar; Fold Into Chocolate. Chill 2 Hours. Prepare Butter Frosting: Chill 30 Minutes. To Assemble: Spread 1/2 Cup Butter Frosting On The Cut Side Of A Cake Layer. With Remaining Frosting, Form One Ridge 1/2 Inch Wide And 3/4 Inch High Around Outside Edge Of Same Cake Layer; Make Another Ridge 2 Inches From Outside Edge. Chill 30 Minutes. Fill Spaces With Cherry Filling. Spread Second Cake Layer With Chocolate Mousse And Place Unfrosted Side Atop First. Chill 30 Minutes. Whip 2 Cups Whipping Cream With 2 Tablespoons Sugar And 1 Teaspoon Vanilla. Spread Third Cake Layer With 1 1/2 Whipped Cream And Place Atop Second Layer. Top With Fourth Cake Layer. Reserving 1/4 Cup Whipped Cream, Frost Sides With Remainder. Sift Confectioners' Sugar Over Top. Garnish With Dollops Of Whipped Cream, Maraschino Cherries, And Chocolate Curls. Chill 2 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Black Forest Cheesecake (10-17-92) (20:43) 1 Cup Oatmeal 1 Cup Cereal, Crushed To 3/4 Cup 1/3 Cup Margarine Or Butter, Melted 1/4 Cup Firmly Packed Brown Sugar 2 8 Ounce Packages Cream Cheese, Softened 2/3 Cup Granulated Sugar 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate Chips, Melted 1/4 Cup Whipping Cream 1 21 Ounce Can Cherry Pie Filling Heat Oven To 350 Degrees. Grease 9 Inch Springform Pan. Combine First Four Ingredients. Press Onto Bottom And Side Of Pan. Bake 15 Minutes. Cool. Beat Cream Cheese, Granulated Sugar And Vanilla At Medium Speed Of Electric Mixer Until Fluffy. Add Eggs, One At A Time, Beating Well After Each. Stir In Chocolate And Cream. Pout Into Crust. Bake 1 Hour Or Until Center Is Almost Set. Cool Completely; Remove Rim. Chill. Spread Pie Filling Over Top. Serve With Whipped Cream, If Desired. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Forest Cheesecake Delight (05-11-93) (7:20) Servings: 10 1 C Chocolate Wafer Crumbs 3 T Margarine, Melted 16 Oz Cream Cheese Softened 2/3 C Sugar 2 Ea Large Eggs 6 Oz Semi-Sweet Chocolate Chips * 1/4 T Almond Extract 21 Oz Cherry Pie Filling (1 Can) 1 X Frozen Whipped Topping Thawed * Chocolate Chips Should Be Melted. Combine Crumbs And Margarine, Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Chocolate And Extract; Pour Over Crust. Bake At 350 Degrees F., 45 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Top Cheesecake With Pie Filling And Whipped Topping Just Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Forest Cherry Cake (05/14/93) (6:06) Servings: 8 ------------------------------------Cake------------------------------------ 6 Ea Eggs; Large 1 C Sugar 1 T Vanilla Extract 4 Oz Unsweetened Baking Chocolate* 1 C Flour; Sifted -----------------------------------Syrup----------------------------------- 1/4 C Sugar 1/3 C ;Water 2 T Kirsch ----------------------------------Filling---------------------------------- 1 1/2 C Confectioners' Sugar 1/3 C Butter; Unsalted 1 Ea Egg Yolk; Large 2 T Kirsch Liqueur ----------------------------------Topping---------------------------------- 2 C Sour Cherries; Canned, Drain 2 T Confectioners' Sugar 1 C Cream; Heavy, Whipped 8 Oz Semisweet Chocolate Bar (1) * There Should Be 4 Squares Of Chocolate And It Should Be Melted. Cake: Beat Eggs, Sugar, And Vanilla Together Until Thick And Fluffy, About 10 Minutes. Alternately Fold Chocolate And Flour Into The Egg Mixture, Ending With Flour. Pour The Batter Into 3 8-Inch Cake Pans That Have Been Well Greased And Floured. Bake In A Preheated 350 Degree F. Oven For 10 To 15 Minutes Or Until A Cake Tester Inserted In The Center Comes Out Clean. Cool Cakes In Pans For 5 Minutes; Turn Out On Racks To Cool Completely. Syrup: Make Syrup By Mixing Together Sugar And Water And Boiling For 5 Minutes. When Syrup Has Cooled, Stir In Kirsch. Prick The Cake Layers And Pour Syrup Over All 3 Layers. Filling: To Make The Butter-Cream Filling, Beat Together Sugar And Butter Until Well Blended. Add Egg Yolk; Beat Until Light And Fluffy, About 3 To 5 Minutes. Fold In Kirsch. Cake Assembly: To Assemble Cake, Place 1 Layer On A Cake Plate. Spread With Butter Cream Filling. Using 3/4 Cup Of The Cherries, Which Have Been Patted Dry, Drop Cherries Evenly Over Cream. Place Second Layer On Cake. Repeat. Place Third Layer On Top. Fold 2 T Confectioners' Sugar Into The Whipped Cream. Cover The Sides And Top Of The Cake With Whipped Cream. Decorate Top Of Cake With Remaining 1/2 Cup Cherries. To Make Chocolate Curls From Chocolate Bar, Shave (At Room Temperature) With A Vegetable Peeler. Refrigerate Curls Until Ready To Use. Press Chocolate Curls On Sides Of Cake And Sprinkle A Few On The Top. Chill Until Serving Time. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Magic Cake (08-08-93) (13:48) Servings: 16 1 3/4 C Flour; Unbleached, Sifted 2 C Sugar 3/4 C Cocoa; Baking 2 T Baking Soda 1 T Baking Powder 1 T Salt 2 Ea Eggs; Large 1/2 C Vegetable Oil 1 C Coffee; Black, Strong 1 C Buttermilk 1 T Vanilla Extract 1 X --Hundred Dollar Frosting--- 1/4 C Butter Or Regular Margarine 3 Oz Semisweet Chocolate; 3 Blocks 1 Ea Egg; Large 2 C Confectioners' Sugar 1 T Vanilla 1 T Lemon Juice 1 C Walnuts; Chopped Sift Together Flour, Sugar, Cocoa, Baking Soda, Baking Powder, And Salt In A Mixing Bowl. Add Eggs, Oil, Coffee, Buttermilk And Vanilla. Beat With An Electric Mixer Set At Medium Speed For 3 Minutes. Pour Batter Into Greased 13 X 9 X 2-Inch Baking Pan. Bake In Preheated 350 Degree Oven For 40 Minutes Or Until The Cake Tests Done. Cool In Pan On Rack. Frost With Hundred Dollar Frosting. Cut Into Squares. Hundred Dollar Frosting: Combine Butter And Semisweet Chocolate In A Double Boiler Top. Place Over Hot Water, Stirring Until Melted. Remove And Cool Well. Add Egg And Stir Vigorously. Stir In Confectioners' Sugar, Vanilla And Lemon Juice. Beat Until Smooth. Stir In Walnuts And Frost Cake With Icing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blender Double Fudge Cake 1/2 Cup Nuts 1 Egg 3 Tablespoons Shortening 1 Cup Milk 3 Envelopes (1 Ounce Each) Premelted Unsweetened Chocolate 1/2 Teaspoon Vanilla 1 1/4 Cups Flour 1 1/3 Cups Sugar 1 1/4 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/4 Teaspoon Soda 1/2 Cup Semisweet Chocolate Pieces Heat Oven To 350 Degrees Grease And Flour Baking Pan, 9 X 9 X 2 Inches. Measure Nuts Into Blender; Chop On Low Speed. Set Nuts Aside. In Order Listed, Measure Remaining Ingredients Except Chocolate Pieces Into Blender. Blend 30 Seconds On High Speed, Stopping Blender Occasionally To Scrape Sides With Rubber Spatula. (Batter May Be Slightly Lumpy). Pour Batter Into Pan. Bake About 35 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Immediately Sprinkle Chocolate Pieces Over Cake. Place Baking Sheet Over Pan So Contained Heat Will Soften Chocolate Pieces. Spread Softened Chocolate Evenly Over Cake; Sprinkle With Reserved Nuts. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Blitzkuchen Mit Apfeln (Apple Cake) (08-08-93) (22:33) Servings: 6 6 Ea Apples; Medium, Tart 2 Ea Lemons; Medium, Juiced 3 T Sugar 3 T Butter 3/4 C Sugar 2 Ea Egg Yolks; Large, Divided * 1/2 Ea Lemon; Juiced And Peel Grated 1 T Baking Powder 1 1/2 C Flour; Unbleached 3/4 C Milk 1 T Rum 2 Ea Egg Whites; Large 1 T Butter; To Grease Cake Pan 1 T Vegetable Oil 3 T Confectioners' Sugar * Do Not Put The Egg Yolks Together As They Will Be Used Individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel Apples, Cut In Half And Core. Cut Decorative Lengthwise Slits In Apples, About 1/2-Inch Deep. Sprinkle With Lemon Juice And Sugar. Set Aside. Cream Butter And Sugar Together. One At A Time, Beat In Egg Yolks. Gradually Beat In Lemon Juice And Grated Peel. Sift Baking Powder And Flour Together. Gradually Add To Batter. Blend In Milk And Rum. In A Small Bowl, Beat Egg Whites Until Stiff. Fold Into Batter. Generously Grease A Springform Pan. Pour In Batter And Top With Apple Halves. Brush Apples With Oil. Bake In A Preheated 350 Degree F. Oven For 35 To 40 Minutes. Remove From Pan And Sprinkle With Confectioners' Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blueberry Bundt Cake 2 Packages Wild Blueberry Muffin Mix 1/2 Cup Brown Sugar (Packed) 1/2 Cup Chopped Nuts 1 Teaspoon Cinnamon 2 Eggs 1 Cup Dairy Sour Cream 1/4 Cup Water 1/2 Cup Confectioners' Sugar 2 Tablespoons Milk Heat Oven To 350 Degrees Grease 12 Cup Bundt Pan. Drain And Rinse Blueberries; Set Aside. Mix Brown Sugar, Nuts And Cinnamon. In Large Bowl, Blend Eggs, Sour Cream And Water. Blend In Muffin Mix With Fork. Spread 1/3 Of Batter In Pan; Top With Half The Sugar Mixture And Half The Blueberries. Repeat, Ending With Muffin Batter. Bake 50 Minutes. Mix Confectioners' Sugar And Milk Until Smooth. Drizzle On Warm Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Blueberry Cheesecake 1 1/4 Cups Graham Cracker Crumbs (About 16) 1/4 Cup Sugar 1/2 Cup Butter, Softened 2 Eggs 1/2 Cup Sugar 1 Package (8 Ounces) Cream Cheese, Softened 1 Teaspoon Vanilla Cinnamon 1/2 Cup Sugar 2 Tablespoons Cornstarch 1 Can (15 Ounces) Blueberries, Drained (Reserve Liquid) 2 Tablespoons Lemon Juice Sweetened Whipped Cream Heat Oven To 300 Degrees. Mix Crumbs, 1/4 Cup Sugar And The Butter; Press Firmly And Evenly In Bottom Of Ungreased Baking Pan, 9 X 9 X 2 Inches. Beat Eggs Until Thick And Lemon Colored; Beat In 1/2 Cup Sugar, The Cream Cheese And Vanilla Until Smooth. Pour Over Crumb Mixture. Bake 30 Minutes. Sprinkle Cinnamon On Top; Cool. In Saucepan, Mix 1/2 Cup Sugar And The Cornstarch. Stir In Reserved Blueberry Liquid And Lemon Juice. Cook, Stirring Constantly, Until Mixture Thickens And Boils. Boil And Stir 1 Minute. Remove From Heat; Stir In Blueberries. Cool. Pour Over Cream Cheese Mixture. Chill At Least 8 Hours. Serve With Sweetened Whipped Cream. Makes 9 To 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Blueberry Cheesecake 1 (03-16-93) (1:46) For Crust: 1 1/2 Cups Cinnamon Graham Cracker Crumbs 1/4 Cup Butter Or Margarine, Melted 2 Tablespoons Sugar For Filling: 1 (8 Ounce) Package Light Cream Cheese 1/4 Cup Sugar 2 Egg Whites 1/2 Teaspoon Vanilla Extract 1 Cup Blueberry Pie Filling Place Graham Cracker Crumbs In Medium Bowl. Add Margarine And 2 Tablespoons Sugar; Stir Until Well Blended. Press Crumb Mixture Evenly Into 9 Inch Glass Pie Plate; Set Aside. Heat Oven To 325 Degrees. In Medium Bowl, With Electric Mixer, Beat Cream Cheese And 1/4 Cup Sugar Until Well Blended. Add Egg Whites And Vanilla; Beat Until Smooth. Pour Into Crust. Bake Until Center Is Set, 25 To 30 Minutes. Cool On Wire Rack. Cover With Plastic Wrap; Refrigerate Until Chilled. Before Serving Remove Plastic Wrap; Spread Blueberry Pie Filling Evenly Over Top Of Cheesecake. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blueberry Coffee Cake Heat Oven To 400 Degrees Grease Baking Pan, 8 X 8 X 2 Inches. Drain Thoroughly 1 Can (11 Ounces) Mandarin Orange Segments. Prepare Wild Blueberry Muffin Mix As Directed On The Package Except Pour Into Pan; Arrange Orange Segments On Batter And Sprinkle With Streusel Mixture: Mix 1/4 Cup Brown Sugar (Packed), 3 Tablespoons Flour, 2 Tablespoons Firm Butter And 1/4 Teaspoon Cinnamon Until Crumbly. Bake 25 To 30 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Blueberry Lemon Coffee Cake (10/03/94) (23:22) 1 Egg 2 1/4 Cups Baking Mix, Reserving 1/4 Cup 1/3 Cup Sugar 2/3 Cup Milk 1 Tablespoon Grated Lemon Peel 1 Cup Frozen Blueberries, Thawed, Rinsed And Well Drained 2/3 Cup Powdered Sugar 3 To 4 Teaspoons Lemon Juice Heat Oven To 400 Degrees. Grease 9 Inch Round Pan. In Medium Bowl Beat Egg Slightly; Stir In 2 Cups Baking Mix, The Sugar, Milk And Lemon Peel. In Small Bowl Mix Blueberries And 1/4 Cup Baking Mix; Fold Into Batter. Spread Batter In Pan. Bake 20 To 25 Minutes Or Until Golden Brown; Cook 10 Minutes. In Small Bowl Mix Powdered Sugar And Lemon Juice Until Smooth. Drizzle Lemon Glaze Over Cake And Serve. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Bonnie Butter Cake 2/3 Cup Butter Or Margarine, Softened 1 3/4 Cups Sugar 2 Eggs 1 1/2 Teaspoons Vanilla 2 3/4 Cups Flour 2 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/4 Cups Milk French Silk Frosting (Below) Heat Oven To 350 Degrees Grease And Flour Baking Pan, 13 X 9 X 2 Inches, Or 3 Round Layer Pans, 8 X 1 1/2 Inches. In Large Mixer Bowl, Mix Butter, Sugar, Eggs And Vanilla Until Fluffy. Beat 5 Minutes On High Speed, Scraping Bowl Occasionally. On Low Speed, Mix In Flour, Baking Powder And Salt Alternately With Milk. Pour Batter Into Pan(S). Bake Oblong 45 To 50 Minutes, Layers 30 To 35 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool Cake. Frost With French Silk Frosting. French Silk Frosting 2 2/3 Cups Confectioners' Sugar 2/3 Cup Soft Butter 2 Ounces Melted Unsweetened Chocolate (Cool) 3/4 Teaspoon Vanilla 2 Tablespoons Milk In Small Mixer Bowl, Blend Sugar, Butter, Chocolate And Vanilla On Low Speed. Slowly Add Milk; Beat Until Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Brandied Eggnog Cheesecake (01/12/94) (22:50) 1 - Cup Vanilla Wafer Crumbs 1/4 - Cup Margarine, Melted 1 - Envelope Unflavored Gelatin 1/4 - Cup Brandy 2 - 8 Oz Package Cream Cheese, Softened 1/2 - Cup Sugar 1 - Cup Eggnog 1 - Cup Whipping Cream, Whipped Ground Nutmeg Combine Crumbs And Margarine; Press Onto Bottom Of 9" Springform Pan. Soften Gelatin In Brandy, Stirring Over Low Heat Until Dissolved. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Gradually, Add Gelatin And Eggnog, Mixing Until Blended; Chill Until Slightly Thickened. Fold In Whipped Cream. Pour Over Crust; Chill Until Firm. Sprinkle With Ground Nutmeg. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brazil-Nut Date Cake (5-14-98) Brazil-Nut Date Cake 3 Cups Whole Brazil Nuts (1 Pound Shelled Or 2 Pounds Unshelled) 1 Pound Whole Dates, Pitted 1 Cup Whole Maraschino Cherries, Drained 3/4 Cup Sifted Flour 3/4 Cup Cugar 1/2 Tsp Baking Powder 1/2 Tsp Salt 3 Eggs, Beaten 1 Tsp Vanilla To Shell The Nuts Easily, Cover With Cold Water, Bring To A Boil, And Boil 3 Minutes. Drain And Cover With Cold Water, Then Drain Again. Crack And Remove Whole Nut. Directions: Put Whole Nuts, Dates, And Cherries Into A Large Mixing Bowl. Sift Over This The Dry Ingredients. Mix Well Until Coated. Beat Eggs Until Foamy, Add Vanilla And Stir Into Fruit Mixture. Turn Into A Greased And Waxed Paper Lined Pan (9 1/2 X 5 1/2 X 2 1/2). Spread Evenly. The Pan Will Be Full. Bake In Slow Oven (300 Degrees) For 1 Hour And 45 Minutes. The Cake Must Be Entirely Cool Before Cutting. It Will Keep For A Long Time If You Can Keep The Fingers Out Of It. Wrap And Store As With Any Fruit Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Broiled Honey Coffee Cake Bake Honey Spice Cake Mix In Oblong Pan, 13 X 9 X 2 Inches, As Directed On Package Except Do Not Remove From Pan. Immediately After Baking Drizzle 1/2 Cup Honey Over Cake; Sprinkle With 1 Cup Flaked Coconut. Set Oven Control At Broil Or 550 Degrees Broil Cake 3 Inches From Heat About 2 Minutes Or Until Coconut Is Toasted. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Broiler Pineapple Cake (12/18/93) (22:14) 3 Tablespoons Butter Or 1/2 Cup Brown Sugar Margarine Packed 1/3 Cup Drained Canned 1/4 Cup Chopped Walnuts Crushed Pineapple 1 8"- Or 9"-Square Cake, Or 1/2 Cup Shredded Coconut 1 Layer Preheat Broiler 10 Min., Or As Manufacturer Directs. Melt Butter; Add Pineapple And Next 3 Ingredients; Blend Well. Spread Lightly On Hot Or Cold Cake. Place Low Under Broiler, And Broil Slowly Until Bubbling And Lightly Browned. Serve Slightly Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brownie Cheesecake 1 Package German Chocolate Cake Mix 1/2 Cup Shredded Coconut 1/3 Cup Butter Or Margarine, Softened 1 Egg 2 Packages (8 Ounces Each) Cream Cheese, Softened 2 Eggs 3/4 Cup Sugar 2 Teaspoons Vanilla 2 Cups Dairy Sour Cream 1/4 Cup Sugar 1 Tablespoon Vanilla Heat Oven To 350 Degrees In Large Mixer Bowl, Blend Cake Mix, Coconut, Butter And 1 Egg On Low Speed Until Mixture Is Crumbly. Press Very Lightly In Ungreased Baking Pan, 13 X 8 X 2 Inches. Beat Cream Cheese, 2 Eggs, 3/4 Cup Sugar And 2 Teaspoons Vanilla Until Smooth And Fluffy. Spread Over Cake Mixture. Bake 20 To 25 Minutes. Mix Sour Cream, 1/4 Cup Sugar And 1 Teaspoon Vanilla Until Smooth. Spread Over Cheesecake. Cool. Refrigerate At Least 8 Hours. Makes 20 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Brownie Chocolate Chip Cheesecake (07-25-93) (11:25) 1 (19.8 Or 21.5 Ounce) Package Fudge Brownie Mix 3 (8 Ounce) Packages Cream Cheese, Softened 1 (14 Ounce) Can Condensed Milk 3 Eggs 2 Teaspoons Vanilla Extract 1/2 Cup Mini Chocolate Chips Preheat Oven To 350 Degrees. Grease Bottom Only Of 9 Inch Springform Pan. Prepare Brownie Mix As Package Directs For Chewy Brownies. Spread Evenly In Prepared Pan. Bake 35 Minutes Or Until Set. Meanwhile, In Larger Mixer Bowl, Beat Cheese Until Fluffy. Gradually Beat In Condensed Milk. Add Eggs And Vanilla; Mix Well. Stir In Chips. Pour Into Prepared Pan. Reduce Oven Temperature To 300 Degrees. Bake 50 Minutes Or Until Center Is Set. Cool. Chill Thoroughly. Remove Side Of Springform Pan. Garnish As Desired. Refrigerate Leftovers. Makes One 9 Inch Cheesecake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brownie Swirl Cheesecake (05-11-93) (7:23) Servings: 10 8 Oz (1 Package) Brownie Mix 16 Oz Cream Cheese, Softened 1/2 C Sugar 1 T Vanilla 2 Ea Large Eggs 1 C Milk Chocolate Chips, Melted Grease Bottom Of 9-Inch Springform Pan. Prepare Basic Brownie Mix As Directed On Package; Pour Batter Evenly Into Springform Pan. Bake At 350 Degrees F., 15 Minutes. 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. Pour Over Brownie Layer. Spoon Chocolate Over Cream Cheese Mixture, Cut Through Cheese And Chocolate Mixture Several Time To Achieve A Marble Effect. Bake At 350 Degrees F., 35 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Garnish With Whipped Cream, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Buffet Apricot Upside-Down Cake (12/18/93) (22:11) 1 No. 2 1/2 Can Unpeeled Margarine About 20 Walnut Halves Apricot Halves 1/2 Cup Brown Sugar, 1 Pkg. Yellow-Cake Mix 1/3 Cup Butter Or Packed Start Heating Oven To 350x F. Drain Apricots, Reserving 1/3 Cup Syrup. In 13" X 9" X 2" Pan, Melt Butter- Sprinkle With Brown Sugar, Then With Apricot Syrup. Arrange Apricots, Cut Sides Down, And Walnuts In Bottom Of Pan. Prepare Cake Mix As Package Directs; Pour Over Fruit. Bake 35 To 40 Min., Or Until Done. At Once Invert Onto Platter; Let Set About 5 Min.; Remove Pan. Serve Warm, With Vanilla Or Butter-Pecan Ice Cream. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Busy Day Cake 1/3 Cup Shortening 1 3/4 Cups Sifted Cake Flour 3/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Egg 3/4 Cup Milk 1 1/2 Teaspoons Vanilla Place Shortening In Mixing Bowl. Sift In Dry Ingredients. Add Egg And Half The Milk Until Flour Is Moistened. Beat 2 Minutes At Medium Speed On Electric Mixer. Add Remaining Milk And Vanilla; Beat 2 Minutes Longer. Bake In Greased And Lightly Floured 9 X 9 X 2 Inch Baking Pan At 375 Degrees About 25 Minutes Or Until Done. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Butter Pecan Cheesecake (11/02/94) (20:34) Yield: 6 Servings *Ingredients:* 1 1/2 C Graham Cracker Crumbs 1/3 C Sugar 1/3 C Butter Or Margarine, Melted 1/2 C Pecans, Finely Chopped 3 Package Cream Cheese (8-Oz Packages), -Softened 1 1/2 C Sugar 3 Eggs 2 Cartons Commercial Sour Cream -(8-Oz Cartons) 1 Ts Vanilla Extract 1/2 Ts Butter Flavoring 1 C Pecans, Finely Chopped, -Toasted *Directions:* Combine Cracker Crumbs, 1/3 Cup Sugar, Butter, And 1/2 Cup Pecans, Mixing Well. Reserve 1/3 Cup Mixture; Firmly Press Remaining Mixture On Bottom Of A 9-Inch Springform Pan. Beat Cream Cheese With An Electric Mixer Until Light And Fluffy; Gradually Add 1-1/2 Cup Sugar, Mixing Well. Add Eggs, One At A Time, Beating Well After Each Addition. Add Sour Cream And Flavorings; Mix Well. Stir In 1 Cup Pecans. Spoon Into Prepared Pan; Sprinkle With Reserved Crumb Mixture. Bake At 475 Degrees For 10 Minutes; Reduce Temperature To 300 Degrees, And Bake An Additional 50 Minutes. Let Cool To Room Temperature On A Wire Rack; Chill. Yields One 9-Inch Cheesecake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Butter Rich Coffee Cake (12-02-92) (15:47) 2 Teaspoons Grated Lemon Peel 1/4 Teaspoon Salt 1 Package Active Dry Yeast Sugar About 4 Cups All-Purpose Flour 3/4 Cup Milk 1 1/4 Cups Butter Or Margarine 1 Egg 1/4 Cup Sliced Blanched Almonds About 4 1/2 Hours Before Serving Or Day Ahead: 1. In Large Bowl, Combine Lemon Peel, Salt, Yeast, 1/2 Cup Sugar, And 1 Cup Flour. In 1-Quart Saucepan Over Low Heat, Heat Milk And 1/2 Cup Butter Or Margarine Until Very Warm (120 Degrees To 130 Degrees). (Butter Or Margarine Does Not Need To Melt Completely.) With Mixer At Low Speed, Gradually Beat Liquid Into Dry Ingredients Just Until Blended. Increase Speed To Medium; Beat 2 Minutes, . Occasionally Scraping Bowl With Rubber Spatula. Gradually Beat In Egg And 1 Cup Flour To Make A Thick Batter; Continue Beating 2 Minutes Longer, Scraping Bowl Often. With Wooden Spoon, Stir In 1 3/4 Cups Flour To Make A Soft Dough. Turn Dough Onto Well-Floured Surface And Knead Until Smooth And Elastic, About 10 Minutes, Working In More Flour While Kneading (About 1/4 Cup). Shape Dough Into A Ball And Place In Greased Medium Bowl, Turning Dough Over So That Top Is Greased. Cover Bowl With Towel And Let Rise In Warm Place (80 Degrees To 85 Degrees), Away From Draft, Until Doubled, About 1 Hour. (Dough Is Doubled When Two Fingers Pressed Lightly Into Dough Leave A Dent. ) Punch Down Dough. Turn Dough Onto Lightly Floured Surface; Cover With Bowl And Let Rest For 15 Minutes For Easier Rolling. With Floured Rolling Pin, Roll Dough Into 15 By 10 Inch Rectangle. Cut 1/2 Cup Butter Or Margarine Into Thin Slices. Starting At One Of The 10-Inch Sides, Place One-Half Of Butter Slices Over Two-Thirds Of Rectangle To Within 1/2 Inch Of Edges. Fold Unbuttered Third Of Dough Over Middle Third; Fold Opposite End Over To Make 5 By 10 Inch Rectangle. Again Roll Dough Into 15 By 10 Inch Rectangle. Place Remaining Butter Slices On Dough And Fold As Last Step. Wrap Folded Dough In Plastic Wrap; Chill 15 Minutes For Easier Rolling. Meanwhile, Grease 15 1/2 X 10 1/2 Inch Jelly-Roll Pan. Roll Folded Dough Into 15 1/2 By 10 1/2 Inch Rectangle; Place In Jelly-Roll Pan. Cover Pan With Towel And Let Rise In Warm Place Until Doubled, About 1 Hour. (Dough Is Doubled When One Finger Very Lightly Pressed Against Dough Leaves A Dent. ) Preheat Oven To 375 Degrees. In 1-Quart Saucepan Over Medium-Low Heat, Melt Remaining 1/4 Cup Butter Or Margarine Remove Saucepan From Heat; Stir In 1/4 Cup Sugar; Set Aside. With Thumb, Make Deep Indentations In Dough, About 1 Inch Apart. With Pastry Brush, Brush Butter Mixture Over Top Of Dough; Sprinkle With Almonds. Bake 20 Minutes Or Until Lightly Golden. Cool Cake In Pan On Wire Rack 10 Minutes. Serve Warm. Or, Cool Cake Completely On Wire Rack To Serve Later. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Butterfly Cake Bake Any Flavor Of Layer Cake Mixes In 2 Layer Pans, 8 Or 9 X 1 1/2 Inches, As Directed On Package. Prepare Your Own Favorite Frosting Or 1 Package Of Fluffy Frosting Mix As Directed On Package; Fill Layers. Cut Filled Cake In Half; Place Rounded Sides Back To Back On Serving Plate. Frost Side And Top; Sprinkle With Tinted Coconut. Outline Butterfly Wings On Top Of Cake With Melted Chocolate; Use Pipe Cleaners For Antennae. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Buttermilk Chocolate-Hazelnut Cake (08-08-93) (13:51) Servings: 1 1 C Buttermilk 1/3 C Safflower Oil 2 Ea Egg Whites 1 T Vanilla Extract 1 C Light Brown Sugar 1 C Whole Wheat Pastry Flour 1/2 C Cocoa Powder 1 T Baking Soda 1 T Baking Powder 1/4 T Salt 1/2 C Finely Chopped Hazelnuts Preheat Oven To 350f. Combine First 5 Ingredients In Mixing Bowl And Beat Together With Electric Mixer. Combine Remaining Ingredients Except The Hazelnuts In Another Bowl. Sprinkle Into The Wet Mixture A Bit At A Time And Beat In With The Mixer Until Velvety Smooth. Lightly Oil 9 In. Cake Pan. Sprinkle The Bottom With Flour. Pour In Half Of The Batter, Then Sprinkle It Evenly With Half Of The Hazelnuts. Pour In The Remaining Batter And Top With The Remaining Hazelnuts. Bake For 25 To 30 Min., Or Until Tests Clean. Cook, And Cut Into Wedges. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Butter Sponge 1 Cup Sifted Cake Flour 1 Teaspoon Baking Powder 1/2 Cup Milk 1/4 Cup Butter Or Margarine 6 Egg Yolks 1 Cup Sugar 1/2 Teaspoon Vanilla Sift Together Flour And Baking Powder. Heat Milk And Butter Until Butter Melts; Keep Hot. Beat Egg Yolks Until Thick And Lemon Colored; Gradually Add Sugar, Beating Constantly. Add Vanilla. Add Flour Mixture; Stir Until Just Mixed. Gently Stir In The Hot Milk Mixture. Bake In Greased And Floured 9 X 9 X 2 Inch Pan At 350 Degrees For 30 To 35 Minutes. Don't Invert; Cool In Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Campers' Coffee Cake Lightly Grease Two 9 Inch Foil Pie Pans. Prepare 1 Package Of Wild Blueberry Muffin Mix As Directed Except Pour Batter Into 1 Pie Pan. Invert Second Pan Over Pan With Batter. Secure Rims With Spring Type Clothespins. Place On Grill 4 Inches From Coals. Cook 15 Minutes On Each Side, Rotating Pans Occasionally To Ensure Even Baking. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cappuccino Cheesecake (05-11-93) (7:11) Servings: 10 1 1/2 C Finely Chopped Nuts 2 T Sugar 3 T Margarine, Melted 32 Oz Cream Cheese, Softened 1 C Sugar 3 T Unbleached All-Purpose Flour 4 Ea Large Eggs 1 C Sour Cream 1 T Instant Coffee Granules 1/4 T Cinnamon 1/4 C Boiling Water Combine Nuts, Sugar, And Margarine; Press Onto Bottom Of 9-Inch Spring- Form Cake Pan. Bake At 325 Degrees F., 10 Minutes. Combine Cream Cheese, Sugar, And Flour, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Sour Cream. Dissolve Coffee Granules And Cinnamon In Water. Cool; Gradually Add To Cream Cheese Mixture, Mixing Until Well Blended. Pour Over Crust. Bake At 450 Degrees F., 10 Minutes. Reduce Oven Temperature To 250 Degrees F.; Continue Baking 1 Hour. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Garnish With Whipped Cream And Whole Coffee Beans If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cappuccino Cheesecake 1 (01/12/94) (22:51) Crust: 3 1/2 - Teaspoon Melted Butter 3/4 - Cup Chocolate Wafer Cookie Crumbs 1 1/2 - Tablespoons Sugar Filling: 2 1/4 - Lb Cream Cheese, Room Temperature 1 - Cup Sugar 1/4 - Cup Heavy Cream 1 1/2 - Teaspoon Vanilla 5 - Eggs 1 - Oz Ground Semi-Sweet Chocolate 1/4 - Cup Strong Hot Espresso Coffee 3 - Tablespoons Coffee Liqueur 1/2 - Teaspoon Lemon Juice Crust: Preheat Oven To 350 Degrees. Coat 9" Springform Pan With Butter. Combine Melted Butter, Cookie Crumbs And Sugar. Press Crumb Mixture Onto Bottom And Sides Of Pan. Refrigerate 10 Minutes. Bake 8 Minutes. Cool On Cake Rack. Filling: In Large Bowl, Beat Cream Cheese Until Smooth And Fluffy. Beat In Sugar, Heavy Cream And Vanilla. Add Eggs, 1 At A Time, Beating Well After Each Addition. Scrape Down Sides Of Bowl As Necessary. Set Aside 2 1/4 Cups Of The Filling. Mix The Chocolate With The Hot Coffee; Stir Until Dissolved. Stir In Liqueur. Add To Remaining Batter; Blend Well. Pour Into Prepared Crust. Bake 40 Minutes Or Until Rim Of Cake Is Set. The Center Should Still Be Soft. Carefully, Remove From Oven Turn Oven Down To 325 Degrees. Stir Lemon Juice Into Reserved Filling Carefully, Pour Around Inside Rim Of Pan Where Cake Is Set. Allow Filling To Flow Into Center. Do Not Pour Directly Onto Center Or It Will Collapse. Return To Oven. Continue Baking Until Sides Rise And Center Is Just Set, About 35 Minutes. Cool On Wire Rack. When Bottom And Sides Are Completely Cool, Remove Rim. Continue To Cool At Room Temperature. Cover Loosely With Plastic Wrap; Refrigerate Until Firm, Preferably Overnight. Serves 10 To 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caramel Apple Cake (10/21/94) (0:00) 1 1/2 Cups Vegetable Oil 1 1/2 Cups Sugar 1/2 Cup Packed Brown Sugar 3 Eggs 3 Cups Flour 2 Tsp. Ground Cinnamon 1/2 Tsp. Ground Nutmeg 1 Tsp. Baking Soda 1/2 Tsp. Salt 3 1/2 Cups Diced Peeled Apples 1 Cup Chopped Walnuts 2 Tsp. Vanilla Extract Caramel Icing: 1/2 Cup Packed Brown Sugar 1/3 Cup Light Cream 1/4 Cup Butter Or Margarine Dash Salt 1 Cup Confectioner's Sugar Chopped Walnuts, Optional In A Mixing Bowl, Combine Oil And Sugars. Add Eggs, One At A Time, Beating Well After Each Addition. Combine Dry Ingredients; Add To Batter And Stir Well. Fold In Apples, Walnuts And Vanilla. Pour Into A Greased And Floured 10" Tube Pan. Bake At 325 Degrees For 1 1/2 Hours Or Until Cake Tests Done. Cool In Pan 10 Minutes; Remove To A Wire Rack To Cool Completely. In The Top Of A Double Boiler Over Simmering Water, Heat Brown Sugar, Cream, Butter And Salt Until Sugar Is Dissolved. Cool To Room Temperature. Beat In Confectioner's Sugar Until Smooth; Drizzle Over Cake. Sprinkle With Nuts If Desired. Serves: 12-16 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Caramel Nut Cake Ring 3 Tablespoons Butter Or Margarine, Melted 1 Tablespoon Hot Water 1/3 Cup Brown Sugar (Packed) 2/3 Cup Chopped Walnuts 1 Package Devils Food Cake Mix Spicy Sour Cream (Below) Heat Oven To 350 Degrees. Grease And Flour One 6 Cup Ring Mold And One Layer Pan, 8 X 1 1/2 Inches. Combine Butter, Water And Brown Sugar; Spread In Bottom Of Ring Mold. Sprinkle Walnuts On Butter Mixture. Prepare Cake Mix As Directed On Package Except Use 2 Tablespoons Less Water. Pour Half Of Batter Over Nuts In Ring Mold; Pour Remaining Batter Into Layer Pan. Bake Ring Mold 30 To 35 Minutes, Layer Pan As Directed On Package. Immediately Loosen Cake In Ring Mold From Edge Of Pan; Invert Onto Serving Plate. (User Layer As Desired). Let Ring Mold Stand 2 Minutes; Remove Mold. Cool. Just Before Serving, Fill Small Bowl With Sour Cream And Place In Center Of Ring. Makes 8 Servings. Spicy Sour Cream In Small Bowl, Blend 1 Cup Dairy Sour Cream, 2 Tablespoons Sugar, 1/2 Teaspoon Cinnamon And 1/8 Teaspoon Nutmeg. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Carrot 'N' Raisin Cheesecake (05-11-93) (6:44) Servings: 10 1 C Graham Cracker Crumbs 3 T Granulated Sugar 3 T Margarine, Melted 24 Oz Cream Cheese, Softened 1/2 C Granulated Sugar 1/2 C Unbleached All-Purpose Flour 4 Ea Large Eggs 1/4 C Unsweetened Orange Juice 1 C Finely Shredded Carrot 1/4 C Raisins 1/2 T Ground Nutmeg 1/4 T Ground Ginger 1 T Unsweetened Orange Juice 1 C Sifted Powdered Sugar Combine Crumbs, Granulated Sugar, Cinnamon And Margarine, Press Onto Bottom Of 9-Inch Springform Pan. Bake At 325 Degrees F., 10 Minutes. Combine 20 Ounces Cream Cheese, Granulated Sugar And 1/4 C Flour, Mixing At Medium Speed On Electric Mixer Until Well Blended. Blend In Eggs And Juice. Add Combined Remaining Flour, Carrots, Raisins, And Spices; Mix Well. Pour Over Crust. Bake At 450 Degrees F., 10 Minutes. Reduce Oven Temperature To 250 Degrees F., Continue Baking For 55 Minutes More. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Combine Remaining Cream Cheese And Juice, Mixing Until Well Blended. Gradually Add Powdered Sugar, Mixing Until Well Blended. Spread Over Top Of Cheesecake. Garnish With Additional Raisins And Finely Shredded Carrots, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 1/2 Cup Walnuts Or Pecans 2 Cups All-Purpose Flour 2 Cups Sugar 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/3 Cup Raisins 1 Cup Vegetable Oil 4 Eggs 4 Cups Carrot Pieces (Cut Into 1/2 Inch Slices Preheat Oven To 325 Degrees F. Grease A 13" X 9" X 2" Baking Pan. Blend Chop Nuts. Combine With Dry Ingredients In Large Mixing Bowl. Put Oil Eggs And Carrot Pieces Into Blender Container. Cover And Process At Grind For 3-4 Cycles Or Until Finely Grated. Add To Dry Ingredients, Mix Well. Pour Into Prepared Pan. Bake 55-60 Minutes. Frost With Warm Creamy Glaze. Note If Making A Double Batch Add 20 Minutes To Cooking Time. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Carrot Cake 1 (11-11-92) (2:46) Ibm 3 Cups All-Purpose Flour 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Salt 1 Cup Apple Sauce 1 Cup Light Brown Sugar 1 Cup Granulated Sugar 6 Egg Whites Zest And Juice From 1 Orange 3 Cups Peeled And Shredded Carrots 1 Cup Raisins For Orange Glaze: 2 Cups Confectioners' Sugar 2 Tablespoons Apple Sauce 1 To 2 Tablespoons Orange Juice 1 Teaspoon Freshly Grated Orange Zest Heat Oven To 350 Degrees. Spray A Bundt-Style Pan With Non-Stick Cooking Spray. In A Medium Bowl Combine Flour, Baking Powder, Baking Soda, Cinnamon And Salt. Set Aside. In A Large Bowl, Using An Electric Mixer, Beat Together Applesauce, Brown And Granulated Sugars, Egg Whites And The Zest And Juice Of The Orange. With Mixer On Medium Speed Blend In Flour, Beating Until Just Smooth. Stir In Carrots And Raisins. Pour Batter In Prepared Pan And Bake For 60 To 65 Minutes Or Until Cake Tester Comes Out Clean. Remove Cake From Pan And Place On Wire Rack; Cool Completely. Prepare Glaze: Combine Glaze Ingredients; Spoon Over Cooled Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 2 (04-09-93) (1:45) Ibm 1 1/4 Cups All-Purpose Flour 2/3 Cup Granulated Sugar 1/2 Cup Packed Brown Sugar 2 Teaspoons Ground Cinnamon 1 1/2 Teaspoons Baking Soda 1/2 Teaspoon Ground Nutmeg 1/2 Teaspoon Salt 2 Cups Grated Carrots 1/2 Cup Raisins 1/4 Cup Chopped Nuts 3 Eggs 3/4 Cup Vegetable Oil Cream Cheese Frosting (See Frosting) In Large Mixing Bowl Combine All Ingredients Except Frosting. Beat At Medium Speed Of Electric Mixer Until Blended. Spread Batter In 8 Inch Square Baking Dish. Shield Corners With Foil. Place On Inverted Saucer In Oven. Microwave At 50% For 6 Minutes. Increase Power To High. Microwave For 5 Minutes. Remove Shields. Microwave For 1 1/2 To 3 Minutes Longer, Or Until Center Springs Back When Touched Lightly And No Uncooked Batter Remains On The Bottom. Let Stand On Counter Until Cool. Prepare Cream Cheese Frosting. Frost. Makes 1 Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 3 (08-08-93) (13:35) Servings: 12 1 C Oil 1 C Sugar 1 C Brown Sugar 1 T Vanilla 4 X Eggs 2 C Flour, Whole Wheat 1/3 C Dry Milk 1 T Baking Soda 1 T Salt 1 T Baking Powder 2 T Cinnamon 3 C Carrots; Shredded 1 C Walnuts; Chopped In Large Bowl, Blend Oil And Sugars On Low Until Well Mixed. Add Vanilla. Beat In Eggs, One At A Time, Blending Well After Each Addition. Stir Together Dry Ingredients And Add To Egg Mixture Until Well Blended. Stir In Walnuts And Carrots By Hand. Pour Batter Into Well Greased And Floured 10" Tube Pan Or Fluted Pan. Bake At 350f For 50-60 Minutes. Cool In Pan, Then Top With Powdered Sugar Or Frosting Of Your Choice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 4 (08-08-93) (13:54) Servings: 16 2 C Flour, All Purpose 2 T Cinnamon 1 T Baking Powder 1 T Baking Soda 3/4 T Salt 1/4 T Nutmeg 1 Ea Crushed Pineapple (8 Oz Can) 3 T Vegetable Oil 1 T Vanilla 3 C Carrots, Shredded 3 Ea Large Egg Whites 1 Pinch Cloves 1 1/2 C Sugar Preheat Oven To 350f. Line 13 X 9 In. Baking Pan With Foil. Coat With Vegetable Cooking Spray. Combine First Seven Ingredients In Bowl. Beat Sugar, Pineapple, Oil And Vanilla In Mixer Bowl Until Smooth. Beat In Dry Ingredients Until Just Combined. Stir In Carrots. Beat Egg Whites In Small Mixer Bowl To Stiff Peaks. Fold Into Carrot Mixture In 2 Batches With Rubber Spatula. Pour Batter Into Pan. Bake 40 Min. Or Until Toothpick Comes Out Clean. Cool In Pan On Wire Rack. Invert Cake Onto Wax Paper; Remove Pan And Foil. Cut Into 16 Pieces. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 5 (11-04-93) (1:13) 1 Cup All Purpose Flour 1 Cup Whole Wheat Flour 1 1/2 T Ground Cinnamon 1 T Ground Nutmeg 2 T Baking Soda 2 T Baking Powder 1/2 T Salt 1 Cup Packed Brown Sugar 1/2 Cup Granulated Sugar 1 Can (8 Ounce Size) Crushed Pineapple Packed In Pineapple Juice 3/4 Cup Salad Oil 6 Large Egg Whites 1 T Vanilla 3 Cup Shredded Carrots 1 1/2 Cup Golden Raisins Pineapple Glaze 1 1/2 Cup Sifted Powdered Sugar 1/4 Cup Pineapple Juice From Canned Pineapples In A Large Bowl, Stir Together The Two Flours, Cinnamon, Nutmeg, Soda, Baking Powder, Salt, Brown Sugar And Granulated Sugar. Set Aside. Drain Pineapple, Reserving The Juice. Place Pineapple, Oil, Egg Whites, Vanilla And Carrots In Large Bowl Of A Mixer And Beat Until Well Combined. Add Pineapple Mixture And Raisins To Flour Mix, Stir Until Evenly Moistened. Spoon Into A Well Greased 9x13 Baking Pan. Bake In 350 F Oven Until Toothpick Comes Out Clean, About 45 Minutes. Let Cool In Pan On A Rack. Pour The Pineapple Glaze Over The Cake And Cut Into Serving Pieces. The Glaze In Made By Stirring Powdered Sugar Into Reserved Pine Apple Juice Until It Has A Good Pouring Consistency. Serves 24 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 6 (11-20-93) (20:22) 2 C Whole Wheat Pastry Flour 1 C Sunflower Oil 2 Teaspoon Baking Powder 4 Eggs 1 1/2 Teaspoon Soda 2 C Grated Carrots 2 Teaspoons Nutmeg 1/2 C Diced Pineapple 1 Pinch Salt 1 T Vanilla 1/2 C Maple Syrup 1 C Nuts Chopped 1/2 C Honey 1 1/4 C Cream Cheese Frosting Combine Dry Ingredients; Set Aside. Combine Syrup, Honey, Oil, Eggs, Carrots, Pineapple, Vanilla And Nuts. In Three Additions, Add Dry Ingredients To Carrot Mixture, Mixing After Each. Pour Into 5 X 9-Inch Loaf Pans Or A 9 X 13-Inch Baking Dish. Bake At 350 Degrees For 35-40 Minutes. Let Cool And Frost With Cream Cheese Frosting. Makes 3 Loaf Cakes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 7 (02/13/94) (23:32) Yield: 24 Servings 2 C Cake Flour 2 C Granulated Sugar 2 Ts Baking Powder 1 Ts Baking Soda 2 Ts Ground Cinnamon 1 Ts Salt 1 1/4 C Salad Oil (Crisco) 4 Whole Eggs 2 Ts Vanilla Extract 2 C Finely Grated Carrots 1 C Drained Crushed Pineapple 1 C Chopped Pecans -Or- 1 C Chopped Walnuts Sift Dry Ingredients Into Mixing Bowl And Stir Until Well Mixed. Add Salad Oil And Beat For 2 Minutes. (Start At Medium Speed And Increase To Fast) Scrape Down Sides Of Bowl While Mixing. Add: Eggs And Vanilla Extract And Beat 2 More Minutes. Stir In By Hand The Grated Carrots And Crushed Pineapples And Chopped Pecans. Pour: Into 2 9" Or 3 (7 Or 8)" Greased And Floured Cake Pans. Bake At 325 Degrees For 45-50 Minutes. Remove And Allow To Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 8 (02/13/94) (23:37) 3 Large Eggs, Beaten* 2 Cups Sugar* 1 C Plus 2 Tablespoons Salad Oil 2 C Plus 1 Tablespoons Sifted Cake Flour* 1 1/8 Teaspoons Cinnamon 1 1/2 Teaspoons Salt 1 Tablespoons Baking Soda 1 1/2 C Shredded Coconut 2 C Grated Carrots 1 Cup Plus 2 Tablespoons Crushed, Drained Pineapple 1 C Plus 2 Tablespoons Crushed Walnuts 1 C Raisins Frosting 1/2 C Softened Margarine Or Butter 8 Oz Softened Cream Cheese 1 Pound Confectioners Sugar 1 Teaspoons Vanilla Extract Preheat Oven To 350. Grease And Flour Three 8" Layer Pans. Combine Eggs, Sugar And Oil. Beat On High Speed Until Creamy And Thick, 3-5 Minutes. Sift Together Flour, Cinnamon, Salt And Baking Soda. Slowly Add 1/3 Of The Dry Ingredients To Egg Mixture; Beat Well. Repeat With Remaining Dry Ingredients, Beating Well After Each Addition. Batter Will Be Extremely Stiff; It May Be Necessary To Blend With A Spatula Or Spoon. One By One, Fold In Carrots, Coconut, Pineapple, Walnuts And Raisins. Divide Batter Between The 3 Prepared Cake Pans. Bake At 350 For 40-45 Minutes, Arranging Cake Pans In Oven Once. The Cake Is Done When The Tester Inserted In Center Comes Out Clean. Let Cake Cool In Pans 5 Minutes. Turn Out Onto Rack To Cool Completely. When Cakes Are Cool, Prepare Frosting: Combine Margarine, Cream Cheese, Sugar And Vanilla. Beat Until Smooth. Frost Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 9 (03/12/94) (12:11) Servings: 1 2 C All-Purpose Flour 2 C Sugar 1/2 Ts Salt 1 Ts Baking Soda 2 Ts Ground Cinnamon 3 Eggs 1 1/2 C Vegetable Oil 2 C Finely Grated Carrots 1 Ts Vanilla Extract 1 C Well-Drained Crushed Pineapple 1 C Shredded Coconut 1 C Chopped Nuts, Divided ----------------------Cream Cheese Frosting--------------------------- 2 Package (3-Oz.) Each) Cream Cheese, Softened 3 C Confectioners' Sugar 6 Tb Butter Or Margarine., Softened 1 Ts Vanilla Extract In A Mixing Bowl, Combine Dry Ingredients. Add Eggs, Oil, Carrots And Vanilla; Beat Until Combined. Stir In Pineapple, Coconut And 1/2 Cup Nuts. Pour Into A Greased 13-Inchx9-Inchx2-Inch Baking Pan. Bake At 350-Degrees For 50 - 60 Minutes Or Until Cake Tests Done. Cool. Combine Frosting Ingredients In A Small Bowl; Mix Until Well Blended. Frost Cooled Cake. Sprinkle With Remaining Nuts. Store In Refrigerator. Yield: 12 - 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake 10 (11/01/94) (22:57) Yield: 1 Servings 3 Large Eggs, Beaten * 2 C Sugar * 1 C Plus 2 Tablespoons Salad Oil 2 C Plus 1 Tablespoons Sifted Cake -Flour * 1 1/8 Ts Cinnamon 1 1/2 Ts Salt 1 Tb Baking Soda 1 1/2 C Shredded Coconut 2 C Grated Carrots 1 C Plus 2 Tablespoons Crushed, -Drained Pineapple 1 C Plus 2 Tablespoons Crushed -Walnuts 1 C Raisins -Frosting: 1/2 C Softened Margarine Or -Butter 8 Oz Softened Cream Cheese 1 Lb Confectioners Sugar 1 Ts Vanilla Extract Preheat Oven To 350. Grease And Flour Three 8" Layer Pans. Combine Eggs, Sugar And Oil. Beat On High Speed Until Creamy And Thick, 3-5 Minutes. Sift Together Flour, Cinnamon, Salt And Baking Soda. Slowly Add 1/3 Of The Dry Ingredients To Egg Mixture; Beat Well. Repeat With Remaining Dry Ingredients, Beating Well After Each Addition. Batter Will Be Extremely Stiff; It May Be Necessary To Blend With A Spatula Or Spoon. One By One, Fold In Carrots, Coconut, Pineapple, Walnuts And Raisins. Divide Batter Between The 3 Prepared Cake Pans. Bake At 350 For 40-45 Minutes, Arranging Cake Pans In Oven Once. The Cake Is Done When The Tester Inserted In Center Comes Out Clean. Let Cake Cool In Pans 5 Minutes. Turn Out Onto Rack To Cool Completely. When Cakes Are Cool, Prepare Frosting: Combine Margarine, Cream Cheese, Sugar And Vanilla. Beat Until Smooth. Frost Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Carrot Cake Ring (12-02-92) (15:48) 2 Cups All-Purpose Flour 1 1/4 Cups Salad Oil 1 Cup Packed Dark Brown Sugar 3/4 Cup Sugar 2 Teaspoons Baking Soda 2 Teaspoons Ground Cinnamon 1 Teaspoon Salt 1 Teaspoon Vanilla Extract 1/4 Teaspoon Ground Cloves 1/2 6 Ounce Can Orange Juice Concentrate 4 Eggs 2 Cups Shredded Carrots 1 Cup Walnuts, Chopped 1/2 Cup Dark Seedless Raisins About 4 Hours Before Serving Or Day Ahead: Preheat Oven To 350 Degrees. Grease And Flour 10-Inch Bundt Pan. Into Large Bowl, Measure First 11 Ingredients. With Mixer At Low Speed, Beat Ingredients Just Until Mixed, Constantly Scraping Bowl With Rubber Spatula. Increase Speed To High; Beat 4 Minutes, Occasionally, Scraping Bowl. With Rubber Spatula, Fold In Carrots, Walnuts, And Raisins. Spoon Onto Prepared Pan. Bake 55 To 60 Minutes Until Toothpick Inserted In Center Of Cake Comes Out Clean. Cool Cake In Pan On Wire Rack For 10 Minutes; Remove Cake From Pan; Let Cool Completely On Wire Rack. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake With Marmalade Cream Cheese Frosting 2 Cup Unbleached All Purpose Flour 2 Teaspoons Baking Soda 2 Teaspoons Baking Powder 2 Teaspoons Ground Cinnamon 1/2 Teaspoons Salt 4 Large Eggs 3/4 Cup Vegetable Oil 3/4 Cup Sugar 2/3 Cup Packed Golden Brown Sugar 1/2 Cup Orange Marmalade 1/2 Cup Orange Juice 3 Cup Grated Peeled Carrots 3/4 Cup Chopped Toasted Walnuts Frosting 4 Packages Cream Cheese, Room Temp 2 Cup Powdered Sugar 1 1/4 Cup Orange Marmalade 3/4 Stick Butter, Room Temp 2 Teaspoons Grated Orange Peel 1 1/4 Cup Chopped Toasted Walnuts Directions: For Cake: Preheat Oven To 350-Degree F. Butter And Flour Two 9-Inch-Diameter Cake Pans With 2-Inch-High Sides. Sift First 5 Ingredients Into Medium Bowl. Beat Eggs, Oil, Sugars, Marmalade And Juice In Large Bowl Until Blended. Stir In Dry Ingredients. Fold In Carrots And Nuts. Divide Batter Between Cake Pans. Bake Until Tester Inserted Into Centers Comes Out Clean, About 40 Minutes. Transfer Cakes To Racks; Cool 15 Minutes. Turn Out Cakes Onto Racks; Cool Completely. For Frosting: Using Electric Mixer, Beat Cream Cheese And Sugar In Large Bowl Until Smooth. Add 3/4 Cup Marmalade, Butter And Orange Peel And Beat Just Until Smooth. If Necessary, Cover And Chill Until Firm Enough To Spread. Place 1 Cake On Plate. Spread With 1/4 Cup Marmalade. Spread 1 Cup Frosting Over. Top With Second Cake. Spoon 2 Cups Frosting Into Pastry Bag Fitted With Large Star Tip. Spread Remaining Frosting Smoothly Over Top And Sides Of Cake. Pipe Frosting In 4 Parallel Lines Atop Cake In Opposite Direction, Forming Lattice. Press 1 Cup Nuts Onto Sides Of Cake. Pipe Ring Of Frosting Around Top Edge Of Cake. Stir 1/4 Cup Marmalade To Loosen; Spoon Some Into 1 Row Of Lattice Diamonds. Spoon Some Remaining Nuts Into Next Row Of Diamonds. Repeat, Alternating Marmalade And Nuts, Filling Rows Completely. (Can Be Made 2 Days Ahead. Cover With Cake Dome And Chill.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cinnamon Cake 1 Package Super Moist White Cake Mix 1/2 Cup Vegetable Oil 3 Eggs 2 Jars (4. 5 Ounce) Strained Carrots (Baby Food) 1/2 Cup Chopped Nuts 4 Teaspoons Ground Cinnamon 1 Tub Creamy Deluxe Vanilla Ready To Spread Frosting Heat Oven To 350 Degrees. Grease Pan, 13 X 9 X 2 Inches. Mix Together In A Large Bowl: Cake Mix, Oil, Eggs, Carrots, Nuts And 2 Teaspoons Of Cinnamon. Spread Evenly In Pan And Bake Until Wooden Pick Inserted In Center Comes Out Clean, 30 To 35 Minutes; Cool. Mix Frosting With Remaining 2 Teaspoons Cinnamon; Frost Top Of Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Carrot Pineapple Cake Sift Together Into Large Mixing Bowl 1 1/2 Cups Sifted All Purpose Flour, 1 Cup Sugar, 1 Teaspoon Baking Powder, 1 Teaspoon Soda, 1 Teaspoon Ground Cinnamon, And 1/2 Teaspoon Salt. Add 2/3 Cup Salad Oil, 2 Eggs, 1 Cup Finely Shredded Carrot, 1/2 Cup Crushed Pineapple (With Syrup), And 1 Teaspoon Vanilla. Mix Until Moistened; Beat 2 Minutes At Medium Speed On Electric Mixer. Bake In Greased And Lightly Floured 9 X 9 X 2 Inch Pan In Moderate Oven (350 Degrees) About 35 Minutes Or Until Done. Cool 10 Minutes; Remove From Pan. Cool. Frost With Cream Cheese Frosting. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cheesecake (12-19-92) (1:02) Ibm 2 (8 Ounce) Packages Cream Cheese, Softened 1/2 Cup Sugar 1/2 Teaspoon Vanilla 2 Eggs 1 Ready Crust Graham Cracker Pie Mix Cream Cheese, Sugar And Vanilla At Medium Speed With An Electric Mixer Until Well Blended. Add Eggs; Mix Until Blended. Pour Into Crust. Bake At 350 Degrees, For 40 Minutes Or Until Center Is Set. Cool. Refrigerate 3 Hours Or Overnight. Top With Fresh Fruit; Drizzle With 2 Tablespoons Melted Strawberry Jelly; If Desired. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Cake 1 (11-15-93) (23:46) 3 C Fine Bread Crumbs 2 Teaspoons Lemon Juice 5 Packages (8-Oz Ea.) Cream Cheese 3 T Vanilla 3/4 C Honey 5 Eggs 3 T Flour 2 Egg Whites 1/4 C Cream Butter A 9 X 13-Inch Baking Pan. Cover Sides And Bottom With Crumbs To Form Crust. Cream Together In Order: Cream Cheese, Honey, Flour, Cream, Lemon Juice, Vanilla, Eggs And Egg Whites. Pour Into Crust And Bake For 10 Minutes At 350 Degrees. Lower Oven Temperature To 250 Degrees And Bake For 1 Hour. Cool Before Cutting. You May Use A Graham Cracker Crumb Crust Instead Of The Bread Crumbs If You Like. Makes 2 Dozen 2-Inch Squares. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Cake 2 (12/12/93) (23:25) 1 Cup Sugar 2 Tablespoons Flour 1 Lb Cream Cheese 4 Egg 1 Cup Half & Half 1 Teaspoons Vanilla Pastry Line A Deep Pan With Pastry. Mix Flour And Sugar Together; Add The Cream Cheese And Mix Thoroughly. Beat Eggs Slightly, Add The Cream And Vanilla And Combine With First Mixture. Pour Into Pastry Shell, Which Has Been Baking At 400-F Until Starting To Brown. Remove Only Long Enough To Pour In Filling. Reduce Heat To 325-F And Bake For 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheesecake Supreme Crust: 3/4 Cup All Purpose Flour 3 Tablespoons Sugar 1/2 Teaspoon Grated Lemon Peel 6 Tablespoons Butter 1 Slightly Beaten Egg Yolk 1/4 Teaspoon Vanilla Filling: 3-8 Ounce Packages Cream Cheese 1/4 Teaspoon Vanilla 1/4 Teaspoon Grated Lemon Peel 1 Cup Sugar 2 Tablespoons All Purpose Flour 1/4 Teaspoon Salt 2 Eggs 1 Egg Yolk 1/4 Cup Milk Strawberry Glaze Crust: Combine The First 3 Ingredients. Cut In The Butter Until Crumbly. Add Egg Yolk And Vanilla; Mix Well. Pat 1/3 Of The Dough On Bottom Of 8 Inch Spring Form Pan (Sides Removed). Bake At 400 Degrees About 7 Minutes Or Until Golden; Cool. Butter Sides Of Pan; Attach To Bottom. Pat Remaining Dough On Sides Of Pan To A Height Of 1 3/4 Inches. Filling: Let The Cream Cheese Stand At Room Temperature To Soften (1 To 1 1/2 Hours). Beat Until Creamy; Add Vanilla And Lemon Peel. Mix Sugar, Flour, And Salt; Gradually Blend Into Cheese. Add Eggs And Egg Yolk All At Once; Beat Until Just Blended. Gently Stir In Milk. Turn Into Crust Lined Pan. Bake At 450 Degrees For 10 Minutes; Reduce Heat To 300 Degrees; Bake 55 Minutes Or Until Center Appears Set. Remove From Oven; Cool 15 Minutes; Loosen Sides Of Cheesecake From Pan With Spatula. Cool 1/2 Hour More; Remove Sides Of Pan. Cool 2 Hours Longer. Meanwhile Prepare Strawberry Glaze. Place 1 Cup Halved Fresh Strawberries On Cooled Cheesecake. Pour Glaze Over Strawberries. Chill 2 Hours. Makes 12 Servings. Strawberry Glaze: Crush 3/4 Cup Fresh Strawberries, Add 1/2 Cup Water. Cook 2 Minutes; Sieve. In Saucepan, Combine 1/3 Cup Sugar And 4 Teaspoons Cornstarch; Gradually Stir In Berry Mixture. Bring To Boil; Stir Constantly. Cook And Stir Until Thick And Clear. (Add Few Drops Red Food Coloring, If Needed. ) Cool To Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cherry Cheesecake (05-11-93) (7:18) Servings: 10 1 C Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 Oz Cream Cheese, Softened 3/4 C Sugar 3 Ea Large Eggs 1 T Vanilla 21 Oz Cherry Pie Filling (1 Can) Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 325 Degrees F., 10 Minutes. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time Mixing Well After Each Addition. Blend In Vanilla; Pour Over Crust. Bake At 450 Degrees F., 10 Minutes. Reduce Oven Temperature To 250 Degrees F., Continue Baking 25 To 30 Minutes Or Until Set. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Top With Pie Filling Just Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cherry Coffee Cake 1 Jar (12 Ounces) Cherry Preserves 1/2 Cup Raisins 1/4 Cup Brown Sugar (Packed) 1/4 Teaspoon Cinnamon 2 Cups Bisquick Baking Mix 2 Tablespoons Granulated Sugar 1 Egg 3/4 Cup Milk Easy Icing (Below) Heat Oven To 400 Degrees. Grease Baking Pan, 9 X 9 X 2 Inches. Spread Preserves In Bottom Of Pan. In Small Bowl, Stir Together Raisins, Brown Sugar And Cinnamon; Set Aside. Mix Remaining Ingredients Except Easy Icing. Beat Vigorously 1/2 Minute. Spread Batter Evenly Over Preserves; Sprinkle With Brown Sugar Mixture. Bake 25 To 30 Minutes. While Warm, Drizzle With Icing. Makes 9 To 12 Servings. Easy Icing: Mix 1/2 Cup Confectioners' Sugar, 1 Tablespoon Water Or Milk And 1/4 Teaspoon Vanilla Until Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cherry Jubilee Cake (12/18/93) (22:16) 2 Tablespoon. Butter Or 2/3 Cup Granulated Sugar Margarine 1/3 Cup Milk 3 Tablespoon. Light-Brown Sugar 1/2 Teaspoon. Almond Extract 1 1-Lb. 14-Oz. Can Pitted 2 Egg Whites Bing Cherries, Drained 1/4 Cup Toasted Slivered 1 Cup Sifted Cake Flour Almonds 1 Teaspoon. Double-Acting 1/2 Cup Heavy Cream, Baking Powder Whipped 1/4 Teaspoon. Salt Red Currant Jelly 3 Tablespoon. Soft Butter Or Small Sugar Cubes Margarine Lemon Extract 1. Start Heating Oven To 350x F. In 9" Layer-Cake Pan, Melt 2 Tablespoon. Butter; Sprinkle On Light-Brown Sugar; Cover Completely With Well-Drained Cherries. 2. Sift Flour With Baking Powder And Salt; Set Aside. 3. In Small Bowl Of Electric Mixer, Beat 3 Tablespoon. Soft Butter Until Creamy; Gradually Add Granulated Sugar, Beating Until Light And Fluffy. 4. At Low Speed, Beat In Flour Mixture Alternately With Milk, Stir In Almond Extract. 5. Beat Egg Whites Until They Form Stiff Peaks; Gently Fold Into Batter Until Well-Combined. 6. Spread Batter Evenly Over Cherries In Layer Pan. 7. Bake Cake 35 To 40 Min., Or Until Cake Tester Inserted In Center Comes Out Clean; Let Stand In Cake Pan About 5 Min.; Turn Out Onto Serving Plate; Cool. 8. Just Before Serving, Sprinkle Top With Slivered Almonds; Garnish With Swirls Of Whipped Cream; Top These With Dots Of Currant Jelly. 9. To Flame: On Top Of Cake, Arrange Sugar Cubes, Dipped In Lemon Extract; Then Light With Match. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cherry Nut Coffee Cake 1 Jar (12 Ounces) Cherry Preserves 1/2 Chopped Nuts 1/4 Cup Brown Sugar (Packed) 1/4 Teaspoon Cinnamon 2 Cups Bisquick Baking Mix 2 Tablespoons Granulated Sugar 1 Egg 3/4 Cup Milk Easy Icing (Below) Heat Oven To 400 Degrees. Grease Baking Pan, 9 X 9 X 2 Inches. Spread Preserves In Bottom Of Pan. In Small Bowl, Stir Together Raisins, Brown Sugar And Cinnamon; Set Aside. Mix Remaining Ingredients Except Easy Icing. Beat Vigorously 1/2 Minute. Spread Batter Evenly Over Preserves; Sprinkle With Brown Sugar Mixture. Bake 25 To 30 Minutes. While Warm, Drizzle With Icing. Makes 9 To 12 Servings. Easy Icing: Mix 1/2 Cup Confectioners' Sugar, 1 Tablespoon Water Or Milk And 1/4 Teaspoon Vanilla Until Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cherry Skillet Cake (12/18/93) (22:14) 1/4 Cup Granulated Sugar 1/4 Teaspoon. Almond Extract 2 Tablespoon. Cornstarch Few Drops Red Food Color 1 No. 2 Can Pitted Red Sour 1 Bakers' Spongecake Layer Cherries, Packed In Water Light Cream In Skillet Of Same Size As Cake Layer, Combine First 5 Ingredients. Cook Over Low Heat, Stirring, Until Thickened. Place Cake Layer, Top Side Up, On Cherries; Cover; Cook 5 Min. Invert Onto Serving Plate. Serve Warm, With Cream If Desired. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cherry Top Over Cake Heat Oven To 350 Degrees. Pour 1 Can (21 Ounces) Cherry Pie Filling Into Ungreased Baking Pan, 9 X 9 X 2 Inches. Heat In Oven About 5 Minutes. Prepare 1 Package Of White Cake Mix As Directed On Package. Pour Half Batter (About 2 1/2 Cups) Evenly Over Cherries In Pan. Bake 40 To 45 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. While Warm, Cut Into Squares And Invert Into Dessert Dishes. Top With Whipped Cream. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chimpanzee Chee