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 Cheesecake (08-08-93) (23:15) Servings: 10 -----------------------------------Crust----------------------------------- 1 1/2 C Graham Cracker Crumbs 1/4 C Sugar; Granulated ---------------------------------Cheesecake--------------------------------- 1 Lb Cream Cheese 1/4 C Sugar; Granulated 2 T Lemon Juice 4 Ea Eggs; Large 1 C Sour Cream 1 C Bananas; Mashed, * 6 Tb Butter; Melted * Approximately 3 Medium Bananas Should Yield The 1 Cup Of Mashed ------------------------------------------------------------------------ Crust: Preheat The Oven To 350 Degrees F. Place The Crumbs In A Mixing Bowl And Add The Butter And Sugar. Blend Well. Press The Crumb Mixture Onto The Bottom And Partly Up The Sides Of A Greased 9-Inch Springform Pan. Smooth The Crumb Mixture Along The Bottom To An Even Thickness. Bake For About 10 Minutes In The Oven At 350 Degrees F. Cool Before Filling. Cheesecake: Preheat The Oven To 350 Degrees F. In A Large Mixing Bowl, Beat The Cream Cheese, Sugar And Lemon Juice Together. Add The Eggs, One At A Time, Beating Well After Each Addition. Stir In The Sour Cream And The Mashed Bananas And Blend Well Until Very Smooth. Pour The Mixture Into The Prepared Crust And Bake For 1 Hour. Cool In The Oven, With The Door Propped Open, Until The Cake Is At Room Temperature. Chill Until Serving Time. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate-Amaretto Cheesecake (11/02/94) (20:46) Yield: 2 Servings 6 Chocolate Wafers, Finely -Crushed 1 1/2 C Light Process Cream Cheese -Product 1 C Sugar 1 C 1% Low-Fat Cottage Cheese 1/4 C Plus 2 Tablespoons Unsweetened -Cocoa 1/4 C All-Purpose Flour 1/4 C Amaretto 1 Ts Vanilla Extract 1/4 Ts Salt 1 Egg 2 Tb Semisweet Chocolate -Mini-Morsels You Can Substitute An 8-Inch Pan For This Cheesecake Recipe, If Desired. The Larger Cheesecake Will Require Only 45 To 50 Minutes Baking Time. Chocolate Curls Sprinkle Chocolate Wafer Crumbs In Bottom Of A 7-Inch Springform Pan. Set Aside. Position Knife Blade In Food Processor Bowl; Add Cream Cheese And Next 7 Ingredients, Processing Until Smooth. Add Egg And Process Just Until Blended. Fold In Chocolate Morsels. Slowly Pour Mixture Over Crumbs In Pan. Bake At 300 For 65 To 70 Minutes Or Until Cheesecake Is Set. Let Cool In Pan On Wire Rack. Cover And Chill At Least 8 Hours. Remove Sides Of Pan, And Transfer Cheesecake To Serving Platter. Garnish With Chocolate Curls, If Desired. Yield: 12 Servings (About 200 Calories Per Serving). Chocolate Mint Cheesecake: Substitute 1/4 Cup Creme De Menth For Amaretto. Yield: 12 Servings (About 197 Calories Per Serving). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Angel Cake 3/4 Cup Sifted Cake Flour 1/4 Cup Cocoa (Regular Type, Dry) 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, Cocoa, And 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate-Beer Pudding Cake (02/26/94) (13:29) Yield: 1 Cake ---------------------------Batter-------------------------------- 1 1/2 C All Purpose Flour 3/4 C Sugar 1 T Unsweetened Cocoa 1 1/2 T Baking Powder 1/2 T Baking Soda 1/4 T Salt 3/4 C Beer 1/3 C Oil 1 Egg, Slightly Beaten ---------------------------Syrup-------------------------------- 1 T Unsweetened Cocoa 3/4 C Beer 1/3 C Packed Brown Sugar 1/3 C Granulated Sugar For Batter, Mix Dry Ingredients; Make A Well In Center, Add Beer, Oil And Egg. Beat Just Until Smooth. For Syrup, Make A Paste Of Cocoa And A Little Beer. Add Remaining Beer And Sugars. Heat To Boiling. Pour Batter Into A Greased 8-Inch Square Baking Pan. Drizzle Syrup Over Top Bake At 350 Degrees F 40 Minutes. Cool About 5 Minutes, Loosen Sides Of Cake From Pan; Invert Onto Platter. Even Out Pudding Layer With Knife. Serve Warm Or Cool. Best Outside, Aroma Is Quite Powerful -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Blender Cake (05-16-92) (23:03) 1 Cup Cold Water 1 Cup Brown Sugar 1 Egg 3 Tablespoons Unsweetened Cocoa 1/2 Teaspoon Salt 1/4 Cup Olive Oil 1 Teaspoon Vanilla Extract 1 Cup Whole Wheat Flour 1/2 Cup Bran 1 Teaspoon Baking Soda Preheat Oven To 350 Degrees. Have Ready A Greased 8 X 8 Inch? Baking Dish. Combine All Ingredients In Blender And Mix Well. Pour Into Prepared Dish. Bake At 350 Degrees For 35 To 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Buttermallow Cake Bake Devils Food Cake Mix In Oblong Pan, 13 X 9 X 2 Inches, As Directed On Package. Spread Butterscotch Filling (Below) Over Top Of Cooled Cake To Within 1/2 Inch Of Edge. Sprinkle 1/2 Cup Chopped Nuts Over Filling. Frost Side And Top Of Cake With Marshmallow Frosting (Below). Melt 1/2 Square Unsweetened Chocolate; Dip Back Of Spoon Into Chocolate And Form Swirls On Frosting. Butterscotch Filling In Medium Saucepan, Mix One Cup Brown Sugar (Packed) And 3 Tablespoons Flour. Gradually Stir In 3/4 Cup Light Cream. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Remove From Heat; Blend In 2 Tablespoons Butter Or Margarine And 1 Teaspoon Vanilla. Cool. Marshmallow Frosting 2 Egg Whites 1 1/2 Cups Sugar 1/4 Teaspoon Cream Of Tartar 1 Tablespoon Light Corn Syrup 1/3 Cup Water 3/4 Cup Marshmallow Creme In Top Of Double Boiler, Combine Egg Whites, Sugar, Cream Of Tartar, Syrup And Water. Place Over Boiling Water; Beat Until Stiff Peaks Form, Scraping Pan Occasionally. Remove From Heat; Add Marshmallow Creme. Beat Until Of Spreading Consistency. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Butterscotch Marble Cheesecake (01/13/94) (1:55) 1 - Cup(12) Crushed Creme Filled Vanilla Cookies 2 - Tablespoons Margarine, Melted 3 - 8 Oz Packages Cream Cheese, Softened 1/4 - Cup Sugar 1 - Teaspoons Vanilla 3 - Eggs 1/2 - Cup Semisweet Chocolate Pieces, Melted 1/2 - Cup Butterscotch Pieces, Melted Combine Crumbs And Margarine; Press Onto Bottom Of 9" Springform Pan. Bake @ 325 Degrees 10 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. Divide Batter In Half. Stir In Chocolate In Half. Add Butterscotch To Remaining Batter; Mix Well. Alternately Layer Chocolate And Butterscotch Batter Over Crust. Cut Through Batters With Knife Several Times For Marble Effect. Bake @ 325 Degrees 50 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Cake (05-16-92) (23:06) 1/4 Cup Soft Margarine 1/2 Cup Brown Sugar 1 Egg 2 Tablespoons Unsweetened Cocoa 2/3 Cup Low Fat (1%) Milk 1/3 Cup Buttermilk 1 1/2 Cups Whole Wheat Flour 1/2 Cup Bran 1/2 Teaspoon Baking Soda 1/4 Teaspoon Salt Preheat Oven To 350 Degrees. Have Ready A Greased 9 X 12 Inch Baking Dish. Combine Margarine, Sugar, Egg, And Cocoa, And Blend Well. Add Milk And The Remaining Ingredients. Blend Until Smooth And Pour Into Prepared Pan. Bake At 350 Degrees For 25 To 30 Minutes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Caramel Cheesecake (5-15-98) 2 Cups Cookie Crumbs 6 Tbsp. Butter Or Margerine 1 Bag (14 Ounces) Caramels 1 Can (15 Ounces) Evaporated Milk 1 Cup Chopped Pecans 2 Pkg. (8 Ounces Each) Cream Cheese, Softened 1/2 Cup Sugar 2 Eggs 1/2 Cup Semi-Sweet Chocolate Chips, Melted 1 Tsp. Vanilla Preheat Oven To 350f Mix Crumbs And Butter, Press Onto Bottom And Sides Of 9-Inch Springform Pan. Bake 10 Minutes. Microwave Caramels And Milk In Small Bowl On High For 4 - 5 Minutes Or Until Melted, Stirring Every Minute. Pour Over Crust. Top With Pecans. Beat Cream Cheese And Sugar Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Chocolate And Vanilla. Pour Over Pecans. Place Pan On Cookie Sheet. Bake 45 Minutes. Loosen Cake From Rim Of Pan, Cool Before Removing Rim Of Pan. Keep Refrigerated. Garnish With Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Cheesecake 1 1/4 Cups Chocolate Wafer Or Graham Cracker Crumbs (About 18 Wafers Or 16 Cracker Squares) 2 Tablespoons Sugar 3 Tablespoons Margarine Or Butter, Melted 2 Packages (8 Ounces Each) Plus 1 Package (3 Ounces) Cream Cheese, Softened 1 Cup Sugar 1/4 Cup Cocoa 2 Teaspoons Vanilla 3 Eggs 1/2 Cup Chopped Pecans 1 Cup Frozen Whipped Topping, Thawed Heat Oven To 350 Degrees. Stir Together Crumbs And 2 Tablespoons Sugar; Mix In Margarine Thoroughly. Press Mixture Evenly In Bottom Of Ungreased 9 Inch Springform Pan. Bake 10 Minutes. Cool. Reduce Oven Temperature To 300 Degrees. Beat Cream Cheese In Large Mixer Bowl. Gradually Add 1 Cup Sugar And The Cocoa, Beating Until Fluffy. Add Vanilla. Beat In Eggs, One At A Time. Pour Over Crumb Mixture. Bake Until Center Is Firm, About 1 Hour. Sprinkle With Pecans. Cool To Room Temperature. Cover And Refrigerate At Least 3 Hours But No Longer Than 10 Days. Loosen Edge Of Cheesecake With Knife Before Removing Side Of Pan. Spoon Topping On Cheesecake. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Cherry Cheesecake (05-11-93) (6:47) Servings: 16 8 1/2 Oz Chocolate Wafers, Fine Crush 1/2 C Butter, Melted 12 Oz Semi-Sweet Chocolate Chips 1 1/2 C Heavy Cream 16 Oz Cream Cheese, Softened 1/4 C Sugar 4 Ea Large Eggs 3/4 C Cherry Flavored Liqueur 1 T Vanilla Extract 1 Lb Cherry Pie Filling 1/2 C Heavy Cream Whipped (Opt.) In Large Bowl, Combine Chocolate Wafer Crumbs And Butter. Pat Firmly Into 9-Inch Springform Pan, Covering Bottom And 2 1/2 Inches Up Sides. Chill. Preheat Oven To 325 Degrees F. Combine Over Hot (Not Boiling) Water, Chocolate Chips And Heavy Cream. Stir Until Morsels Are Melted And Mixture Is Smooth. Set Aside. In Large Bowl, Combine Cream Cheese And Sugar, Beating Until Creamy. Add Eggs, One At A Time, Beating Well After Each Addition. Add Chocolate Mixture, Cherry Liqueur, And Vanilla, Mix Until Blended. Pour Into Prepared Crust. Bake At 325 Degrees F. For 60 Minutes. Turn Oven Off. Let Stand In Oven With Door Ajar 1 Hour. Remove, Cool Completely. Chill 24 Hours. Spread Cherry Pie Filling Over Top Of Cheesecake Leaving 1-Inch From The Edge. Decorate Edge With Whipped Cream, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Cherries Jubilee Bake Cupcakes As Directed On 1 Package Of Sour Cream Fudge Cake Mix. In Small Bowl, Soak About 10 Sugar Cubes In Warm Rum. Remove Paper Baking Cups. Pour Cherry Rum Sauce (Below) Over Cupcakes; Place Sugar Cube On Each And Ignite Immediately. Cherry Rum Sauce In Saucepan, Heat 1 Can (21 Ounces) Cherry Pie Filling. Remove From Heat; Stir In 1/4 Cup Rum Or 2 Tablespoons Rum Flavoring. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Chiffon Cake 4 1 Ounce Squares Unsweetened Chocolate, Melted 1/4 Cup Sugar 2 1/4 Cups Sifted Cake Flour 1 1/2 Cups Sugar 3 Teaspoons Baking Powder 1 Teaspoon Salt 1/2 Cup Salad Oil 7 Egg Yolks 3/4 Cup Cold Water 1 Teaspoon Vanilla 1/2 Teaspoon Cream Of Tartar 7 Egg Whites Thoroughly Blend Melted Chocolate, 1/2 Cup Boiling Water, And 1/4 Cup Sugar; Cool. Sift Together Flour, 1 1/2 Cups Sugar, Baking Powder, Salt Into Bowl. Make Well In Center Of Dry Ingredients. Add In Order: Salad Oil, Egg Yolks, Water, And Vanilla. Beat Until Satin Smooth. Stir Chocolate Mixture Into Batter. In Large Mixing Bowl, Combine Cream Of Tartar And Egg Whites; Beat Until Very Stiff Peaks Form. Pour Chocolate Batter In Thin Stream Over Entire Surface Of Egg Whites; Fold In Gently. Bake In Ungreased 10 Inch Tube Pan In Slow Over (325 Degrees) For 1 Hour And 5 Minutes. Invert Pan; Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Chip Cake (11-13-93) (21:44) 2 T Cinnamon 2 C Brown Sugar 1 C Walnuts, Chopped 1 1/2 C Salad Oil 3/4 C Chocolate Chips 1 Teaspoons Vanilla 1/2 C Sugar 3 C Graham Crackers, Crushed Fine 4 Eggs 1 1/2 Teaspoons Baking Powder 1 Pint Sour Cream 1/2 Teaspoons Baking Soda Combine Cinnamon, Walnuts, Chips And White Sugar; Set Aside. Blend Eggs, Sour Cream, Brown Sugar And Salad Oil Until Creamy; Add Vanilla. Combine Cracker Crumbs, Baking Powder And Soda; Stir Into Batter. Pour Half The Batter Into An Oiled 13 X 9-Inch Baking Pan. Sprinkle Batter With Half The Cinnamon/Sugar Mix. Pour Rest Of Batter In Pan. Sprinkle Top With Remaining Cinnamon/Sugar Mix. Bake At 350 Degrees For 45 Minutes. Serves 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Chip Cake 1 (5-14-98 Sift Together 2 1/2 C. Flour 3 Tsp. Baking Powder 1 Tsp. Baking Soda 1/4 Tsp. Salt Cream Together 1 C. Butter Or Margarine 1 C. Sugar 3 Eggs Beat The Eggs In One At A Time Add To The Creamed Mixture 1 C. Sour Cream 2 Tsp. Vanilla. Add Flour Mixture To Creamed Butter Mixture And Mix Together. Mix Together The Following: 1 C. Chopped Nuts (We Always Used Walnuts_ 1 C. Chocolate Chips 1/2 C. Brown Sugar 2 Tsp. Cinnamon Grease A Tube Pan (Angel Food Cake Pan). Pour 1/2 The Batter In The Pan Then Sprinkle On 1/2 The Chocolate Chip Mixture. Add The Remainder Of The Batter, Then Sprinkle The Remainder Of The Chocolate Chip Nut Mix On Top. Bake 1 Hour At 350f. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Chip Cheesecake Supreme (05-11-93) (7:09) Servings: 10 1 C Chocolate Wafer Crumbs 3 T Margarine, Melted 24 Oz Cream Cheese, Softened 3/4 C Sugar 1/4 C Unbleached All-Purpose Flour 3 Ea Large Eggs 1/2 C Sour Cream 1 T Vanilla 1 C Mini Semi-Sweet Chips Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 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 And Vanilla. Stir In Chocolate Chips And Pour Into Crust. Bake At 350 Degrees F., 55 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Garnish With Whipped Cream And Fresh Mint Leaves, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Chip Velvet Crumb Cake 1 1/2 Cups Bisquick Baking Mix 1/2 Cup Sugar 1 Egg 1/2 Cup Cold Water Or Milk 2 Tablespoons Shortening 1 Teaspoon Vanilla 13 Chocolate Peppermint Candy Wafers, Finely Chopped Heat Oven To 350 Degrees. Grease And Flour Baking Pan, 8 X 8 X 2 Inches, Or Layer Pan, 9 X 1 1/2 Inches. In Large Mixer Bowl, Blend All Ingredients Except Broiled Topping On Low Speed 1/2 Minute, Scraping Side And Bottom Of Bowl Frequently. Beat 4 Minutes On Medium Speed. Pour Into Pan. Bake 30 To 35 Minutes Or Until Top Springs Back When Touched Lightly. Place 15 To 20 Wafers On Hot Cake; When Softened, Spread Over Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Cream Cake 1 Package Chocolate Fudge Frosting Mix 1 1/2 Cups Whipping Cream 2 Teaspoons Powdered Instant Coffee 1 Package Milk Chocolate Cake Mix 1 Tablespoon Powdered Instant Coffee Thin Icing (Below) In Small Mixer Bowl, Chill 2 Cups Of The Frosting Mix (Dry), The Whipping Cream And 2 Tablespoons Instant Coffee At Least One Hour. Bake Cake Mix In 2 Layer Pans, 9 X 1 1/2 Inches, As Directed On The Package Except Add 1 Tablespoon Instant Coffee To The Dry Mix. Split Cake To Make 4 Layers. Beat Frosting Mixture Until Stiff; Fill Layers. Spread Top Of Cake With Icing, Allowing Some To Drizzle Down Side. If You Wish Garnish With Chocolate Curls. Chill Cake Before Serving. Thin Icing: Blend Remaining Frosting Mix (Dry), 1/2 Teaspoon Powdered Instant Coffee, 2 To 3 Tablespoons Hot Water And 1 Tablespoon Light Corn Syrup; Beat Until Smooth. Add 1 To 2 Teaspoons Water If Necessary. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Curl Cake Bake White Cake Mix In 2 Layer Pans, 8 Or 9 X 1 1/2 Inches, As Directed On Package Except Fold 2 Squares (1 Ounce Each) Unsweetened Chocolate, Coarsely Shaved, Into Batter. Fill Layers With Dark Chocolate Filling (Below). Prepare Fluffy White Frosting Mix As Directed On The Package. Frost Side And Top Of Cake. Sprinkle Shaved Chocolate On Top. Dark Chocolate Filling 1 Cup Sugar 1/3 Cup Light Cream 2 Tablespoons Butter Or Margarine 2 Squares (1 Ounce Each) Unsweetened Chocolate, Cut Up 2 Egg Yolks, Beaten In Medium Saucepan, Mix Sugar, Cream, Butter And Chocolate. Cook Over Medium Heat, Stirring Constantly, Until Chocolate And Butter Are Melted. Stir At Least Half Of Hot Mixture Into Egg Yolks; Stir Into Remaining Hot Mixture In Saucepan. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Remove From Heat; Cool Completely. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Date Cake Prepare Date Cake, Sifting 2 Tablespoons Cocoa (Regular Type, Dry) With Dry Ingredients And Omitting Nuts From Batter. Turn Into Greased And Lightly Floured 13 X 9 X 2 Inch Baking Pan. Sprinkle With 1/2 Cup Chopped Walnuts And 1/2 Cup Semisweet Chocolate Pieces. Bake As You Would Date Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Fudge Cake In Saucepan Combine 1 Slightly Beaten Egg, 2/3 Cup Sugar, 1/2 Cup Milk, And Three 1 Ounce Squares Unsweetened Chocolate. Cook And Stir Over Medium Heat Until Chocolate Melts And Mixture Comes Just To Boiling; Cool. Cream 1 Cup Sugar And 1/2 Cup Shortening Until Light. Add 1 Teaspoon Vanilla And 2 Eggs, One At A Time, Beating Well After Each. Sift Together 2 Cups Sifted Cake Flour, 1 Teaspoon Soda, And 1/2 Teaspoon Salt. Add To Creamed Mixture Alternately With 1 Cup Milk, Beating After Each Addition. Blend In Chocolate Mixture. Bake In 2 Greased And Floured 9 X 1 1/2 Inch Round Pans At 350 Degrees For 25 To 30 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Honey Cake (07-25-93) (11:23) Heat Oven To 325 Degrees; Grease And Flour Two 9 X 5 X 3 Inch Loaf Pans. In Small Bowl Stir 1 Cup Honey And Hot Water And 1 Tablespoon Instant Coffee Powder And 1 Tablespoon Unsweetened Cocoa Powder To Blend Well; Cool. In Large Bowl With Electric Mixer At Medium Speed, Thoroughly Beat 4 Large Eggs; Beat In 1 Cup Dark Brown Sugar, Firmly Packed, And 1/4 Cup Vegetable Oil. At Low Speed Beat In 3 1/2 Cups All-Purpose Flour, 1 Tablespoon Baking Powder, 1 Teaspoon Baking Soda, 1 Teaspoon Ground Cinnamon And 1/2 Teaspoon Freshly Ground Nutmeg And 1/2 Teaspoon Ground Allspice; Beat In Honey Mixture. Stir In 1 Cup Semi-Sweet Chocolate Chips And 1 Cup Chopped Hazelnuts And 1/2 Cup Dark Raisins. Divide Batter Between Loaf Pans; Bake 1 Hour 10 Minutes Until Wooden Pick Inserted In Loaf Comes Out Clean. Cool In Pans On Racks 10 Minutes; Remove From Pans To Cool Completely. Makes 2 Loaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Ice Box Cake (12/22/93) (1:32) 1/2 Pound German Sweet Chocolate 3 Tablespoons Boiling Water 1 Cup Powdered Sugar 2 Egg Yolks 1 Teaspoon Vanilla 2 Beaten Egg Whites 1 Pint Cream, Whipped 3/4 Of An Angel Food Cake (Mix Can Be Used) Melt Chocolate And Boiling Water Together, Remove From Stove And Add Cup Of Powdered Sugar And 2 Egg Yolks, Beaten. Add Vanilla, Egg Whites Beaten Moderately Stiff, And Fold In Whipped Cream. Break Angel Food Cake Into Irregular Pieces. Place Half The Cake Bits In A Pan, Cover With Half The Chocolate Custard. Add Remaining Cake, And Cover Generously With Remaining Chocolate. Chill Twelve Hours, Or Overnight, In Refrigerator. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Layer Cake 2 1/4 Cups Unsifted Flour 1 1/2 Teaspoons Baking Soda 1 Teaspoon Salt 1/2 Cup Butter Softened 1 Teaspoon Vanilla 2 Envelopes (2 Ounces) Choco-Bake 2 Eggs 1 1/2 Cups Ice Water Pre-Heat Oven To 350 Degrees. In Small Bowl Combine Flour, Baking Soda And Salt Set Aside. In Large Bowl, Combine Butter, Sugar, Vanilla; Beat Until Creamy. Blend Chocolate. Add Eggs One At A Time, Beating Well After Each Addition. Alternately Blend In Flour Mixture With Ice Water. Pour Into 2 Greased 8 Or 9 Inch Cake Pans. Bake At 350 Degrees For 30-35 Minutes. Cool 10 Minutes Remove From Pans. Cool Completely On Wire Racks. Fill And Frost. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Lover's Cheesecake (5-15-98) 1 1/2 Cups Finely Crushed Chocolate Wafers 6 Tablespoons Butter, Melted 3 8-Ounce Package Cream Cheese, Softened 1 1/2 Cups Sugar 2 Tablespoons All Purpose Flour 1/8 Teaspoon Salt 4 Eggs 4 Squares (4 Ounces) Semisweet Chocolate, Melted 1/4 Cup Milk 1 Teaspoon Vanilla 1 Square (1 Ounce) Semisweet Chocolate 1 Teaspoon Butter For Crust, In A Bowl Combine Chocolate Wafer Crumbs And Melted Butter. Press Crumb Mixture Firmly On Bottom And 1 3/4 Inches Up Sides Of A 9-Inch Springform Pan. For Filling, In A Large Mixer Bowl Beat Cream Cheese Till Creamy. Combine Sugar, Flour And Salt; Stir Into The Cream Cheese Mixture. Add Eggs All At Once. Beat Just Till Combined. Do Not Overbeat. Stir In The 4 Squares Melted Chocolate, Moik And Vanilla Till Combined. Turn Into Crumb-Lined Pan. Bake In A 325 Oven For 60 Minutes Or Till Center Appears Set. Remove From Oven; Cool 15 Minutes. Loosen Sides Of Pan. Cover And Chill At Least 2 Hours. In A Small Saucepan Over Low Heat Melt The 1 Square Semisweet Chocolate And Butter. Drizzle In Lattice Design Atop Cheesecake. Chill Till Chocolate Is Set. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Marble Cake 1/2 Cup Butter 1 Cup Sugar 1 Teaspoon Vanilla 3 Eggs 2 Cups Sifted Cake Flour 2 1/2 Teaspoons Baking Powder 1/4 Teaspoon Salt 2/3 Cup Milk 1 1 Ounce Square Unsweetened Chocolate, Melted And Cooled 2 Tablespoons Hot Water 1/8 Teaspoon Red Food Coloring 1/4 Teaspoon Soda Cream Butter And Sugar Until Light. Add Vanilla And Eggs, One At A Time, Beating Well After Each. Sift Together Flour, Baking Powder, And Salt; Add To Creamed Mixture Alternately With Milk; Beat After Each Addition. Combine Remaining Ingredients; Stir Into A Third Of The Batter. Alternate Light And Dark Batters By Spoonfuls In Greased And Lightly Floured 9 X 5 X 3 Inch Loaf Pan. Zig Zag Spatula Through Batter. Bake At 350 Degrees For 55 To 60 Minutes. Cool 15 Minutes; Remove From Pan. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Marble Cake 1 (12/12/93) (23:26) 1/3 Cup Butter 2 Egg, Well Beaten 1 Cup Sugar 1 1/2 Cup Flour 2 Teaspoons Baking Powder 1/2 Cup Milk 1 Chocolate, Unsweetened, Square 1 Tablespoons Butter 1 Teaspoons Vanilla Cream The 1/3 Cup Butter And Sugar Together, Add The Well Beaten Eggs And Mix Well. Sift Flour And Baking Powder And Add Alternately With The Milk To The First Mixture. Put 1/3 Of Mixture Into A Bowl And Add The 1 Tablespoons Of Butter And Chocolate Which Have Been Melted Together. To The White Batter, Add The Vanilla. Drop White Batter, Then Chocolate, By Spoonfuls Into A Well-Greased, Deep Cake Pan And Bake At 350-F About 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Mint Layer Cake (08-08-93) (23:19) Servings: 8 1 C Mint-Chocolate Chips; Nestles 1 1/4 C ;Water, Divided 2 1/4 C Flour; Unbleached 1 T Salt 1 T Baking Soda 1/2 T Baking Powder 1 1/2 C Brown Sugar; Firmly Packed 1/2 C Butter, Softened 3 Ea Eggs; Large 1 X --Chocolate Mint Frosting--- 1/2 C Mint-Chocolate Chips; Nestles 1/4 C Butter 1 T Vanilla Extract 1/4 T Salt 3 C Confectioners' Sugar 6 T Milk 1 X ---------Garnishes---------- 1 X Chocolate Leaves 1 X Chocolate Curls 1 X Chocolate Gratings Cake: Preheat Oven To 375 Degrees F. In A Small Saucepan, Combine Mint-Chocolate Chips And 1/4 Cup Of Water. Cook Over Medium Heat, Stirring Constantly, Until Chips Are Melted And Mixture Is Smooth. Cool 10 Minutes. In Medium Bowl, Combine Flour, Salt, Baking Soda, And Baking Powder; Set Aside. In A Large Bowl, Combine Brown Sugar And Butter; Beat Until Creamy. Add Eggs, 1 At A Time, Beating Well After Each Addition. Blend In Chocolate Mixture. Gradually Beat In Flour Mixture Alternately With Remaining 1 Cup Of Water. Pour Into 2 Greased And Floured 9-Inch Round Baking Pans. Bake At 375 Degrees F. For 25 To 30 Minutes, Or Until Cakes Test Done. Cool Completely On Wire Racks. Fill And Frost With Chocolate Mint Frosting. Garnish As Desired. Chocolate-Mint Frosting: Combine Over Hot (Not Boiling) Water, The Mint-Chocolate Chips And Butter. Stir Until Chips Are Melted And Mixture Is Smooth. Stir In Vanilla Extract And Salt. Transfer To A Large Bowl. Gradually Beat In The Confectioners' Sugar Alternately With Milk; Beat Until Smooth. (If Necessary Add More Milk Until Desired Consistency Is Reached.) Garnishes: Use Chocolate Curls And Grated Chocolate On Top Of The Cake. Form A Ring Of Grated Chocolate Pieces Around The Outside Edge And Use The Curls In The Center. To Make Chocolate Leaves, Select Several Small Leaves, Wash And Dry Them And Paint One Side Of Them With Melted Chocolate. Chill Until Firm And Peel The Leaf Off The Chilled Chocolate. Use As Garnish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Mint Meringue Cheesecake (05-11-93) (7:16) Servings: 10 1 C Chocolate Wafer Crumbs 3 T Margarine, Melted 2 T Sugar 24 Oz Cream Cheese, Softened 2/3 C Sugar 3 Ea Large Eggs 1 C Mint Chocolate Chips, Melted 1 T Vanilla 3 Ea Large Egg Whites 7 Oz Marshmallow Creme (1 Jar) Combine Crumbs, Margarine And Sugar; Press Onto Bottom Of 9-Inch Spring- Form 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 Mint Chocolate And Vanilla; Pour Over Crust. Bake At 350 Degrees F., 50 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Beat Egg Whites Until Soft Peaks Form. Gradually Add Marshmallow Creme, Beating Until Stiff Peaks Form. Carefully Spread Over Top Of Cheesecake To Seal. Bake At 450 Degrees F.; 3 To 4 Minutes Or Until Lightly Browned. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Mousse Cake (07-25-93) (11:25) 1 (18 1/4 Or 18 1/2 Ounce) Package Chocolate Cake Mix 1 (14 Ounce) Can Sweetened Condensed Milk 2 (1 Ounce) Squares Unsweetened Chocolate, Melted 1/2 Cup Cold Water 1 (4 Serving Size) Instant Chocolate Pudding Mix 1 Cup (1/2 Pint) Whipping Cream, Stiffly Whipped Preheat Oven To 350 Degrees. Prepare And Bake Cake Mix As Package Directs For Two 9 Inch Layers. Remove From Pans; Cool Thoroughly. In Large Mixer Bowl, Beat Condensed Milk And Chocolate Until Well Blended. Gradually Beat In Water Then Pudding Mix Until Smooth. Chill At Least 30 Minutes. Beat Until Smooth. Fold In Whipped Cream. Chill At Least 1 Hour. Place One Cake Layer On Serving Plate; Top With 1 1/2 Cups Mousse Mixture. Top With Remaining Cake Layer. Frost Side And Top Of Cake With Remaining Mousse Mixture. Chill. Store Covered In Refrigerator. Makes One 9 Inch Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Orange Supreme Cheesecake (05-11-93) (7:25) Servings: 10 1 C Chocolate Wafer Crumbs 1/4 T Cinnamon 3 T Margarine, Melted 32 Oz Cream Cheese, Softened 3/4 C Sugar 4 Ea Large Eggs 1/2 C Sour Cream 1 T Vanilla 1/2 C Semi-Sweet Chocolate. Chips Melted 2 T Orange Flavored Liqueur 1/2 T Grated Orange Peel Combine Crumbs, Cinnamon And Margarine; Press Onto Bottom Of 9-Inch Spring- Form 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 Sour Cream And Vanilla. Blend Chocolate Into 3 Cups Batter; Blend Liqueur And Peel Into Remaining Batter. Pour Chocolate Batter Over Crust. Bate At 350 Degrees F., 30 Minutes. Reduce Oven Temperature To 325 Degrees F. Spoon Remaining Batter Over Chocolate Batter Continue Baking 30 Minutes More. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Peanut Butter Cake (05/24/93) (2:07) Chocolate Layer: 1 C. Margarine 2 C. Sugar 2 T. Vanilla 4 Eggs Peanut Butter Layer: 3/4 C. Peanut Butter 1/3 C. Margarine 1/3 C. Sugar Frosting: 3 Oz. Chocolate 3 T. Butter 2-2/3 C. Powdered Sugar 1-1/2 C. Flour 3/4 C. Cocoa 1 T. Baking Powder 1/2 C. Peanut Butter Chips 2 T. Flour 2 Eggs 3/4 T. Vanilla 1/4 T. Salt 3/4 T. Vanilla 4 To 5 T. Water Mix Chocolate Layer First In Order Given. Put Half Of Batter In Greased 9 X 13 Pan. Prepare Peanut Butter Layer And Spread On Top. Spread Remaining Chocolate Batter On Top. Bake At 350 Degrees For 40 To 50 Minutes. To Prepare Frosting, Melt Chocolate And Butter. Add Remaining Ingredients And Beat Until Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Pudding Cake (11-14-93) (13:11) 2 Oz Unsweetened Chocolate, Melted 1/2 T Salt 1 C Sugar 1/2 T Vanilla 1 1/4 C Flour 1 1/4 C Water 1/4 C Salad Oil 1 Package (4 Oz) Instant Chocolate 3/4 T Baking Soda Pudding Mix In A Medium Bowl, Beat Together Chocolate, Sugar, Flour, Oil, Baking Soda, Salt, Vanilla And Water. Beat 2 Minutes. Add Instant Pudding Mix And Beat Only Until Well Blended. Pour Into Lightly Oiled 7 X 12-Inch Baking Dish, And Bake At 350 Degrees For About 30-35 Minutes. Let Cool And Frost, If Desired. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Raspberry Cheesecake (05-11-93) (6:49) Servings: 10 1 1/2 C Creme-Filled Cookie Crumbs * 2 T Margarine, Melted 32 Oz Cream Cheese, Softened 1 1/4 C Sugar 3 Ea Large Eggs 1 C Sour Cream 1 T Vanilla 6 Oz Semi-Sweet Chocolate Chips** 1/3 C Strained Raspberry Preserves 6 Oz Semi-Sweet Chocolate Chips 1/4 C Whipping Cream * Cookie Crumbs Should Come From 18 Cream Filled Cookies That Have Been Finely Crushed. ** This 6 Ounces Of Chocolate Chips Should Be Melted And Cooled Slightly . Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Combine 24 Ounces Of Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Beating Well After Each Addition. Blend In Sour Cream And Vanilla; Pour Over Crust. Combine Remaining 8 Ounces Cream Cheese And Melted Chocolate, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Red Raspberry Preserves; Mix Well. Drop Rounded Measuring Tablespoonfuls Of Chocolate Cream Cheese Batter Over Plain Cream Cheese Batter, Do Not Swirl. Bake At 325 Degrees F., 1 Hour And 25 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Melt Chocolate Pieces And Whipping Cream Over Low Heat Stirring Until Smooth. Spread Over Cheesecake. Chill. Garnish With Additional Whipping Cream, Whipped, Raspberries And Fresh Mint Leaves, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Raspberry Truffle Cheesecake (5-15-98) 1 9 Oz Package Chocolate Wafer Cookies 3 T Butter Melted 12 Oz Semisweet Choc Chips 1 C Heavy Cream 3/4 C Raspberry Jam 2 8 Oz Packages Cream Cheese, Softened 3/4 C Sugar 4 Eggs 2 T Vanilla Grind Cookies To A Fine Powder, Mix With The Butter And Press Into The Bottom And Up The Sides About An Inch Of A 9" Springform Pan (Or 2 7" Pans). Refrigerate While Making The Filling. Combine The Chips And Cream In A Microwave Safe Bowl And Heat At High For 3 To 4 Minutes Or Until Smooth. Stir Every Minute. Mix In The Jam, Stirring Until Disolved, Let Cool 10 Minutes Mix The Creamcheese And Sugar Until Smooth. Add The Eggs, One At A Time, Mixing Well After Each Egg. Add The Vanilla And The Chocolateraspberry Mixture. Mix Well. Bake 1 1/4 To 1 1/2 Hours At 325 Or Until Cake Is Set Around The Edges But Still Jiggles Slightly In The Centr. Cool And Put In The Fridge For At Least 6 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Sauerkraut Cake (08-08-93) (13:59) Servings: 16 2 1/4 C Flour; Unbleached, Sifted 1/2 C Cocoa; Baking 1 T Baking Powder 1 T Baking Soda 1/4 T Salt 2/3 C Butter Or Regular Margarine 1 1/2 C Sugar 3 Ea Eggs; Large 1 T Vanilla 1 C ; Water 2/3 C Sauerkraut; * 1 X -Creamy Chocolate Frosting-- 1 Ea ----------------------- 1 Oz Semisweet Chocolate 3 Oz Cream Cheese; Softened 1 T Milk 1 C Confectioners' Sugar 1/8 T Salt 1/2 T Vanilla Extract * Sauerkraut Should Be Rinsed And Drained Thoroughly And Then Chopped Coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift Together The Flour, Cocoa, Baking Powder, Baking Soda And Salt; Set Aside. Cream Together The Butter And Sugar In A Bowl Until Light And Fluffy, Using An Electric Mixer Set At Medium Speed. Add Eggs, One At A Time, Beating Well After Each Addition. Beat In Vanilla. Add Dry Ingredients Alternately With Water To Creamed Mixture, Beating Well After Each Addition. Stir In Sauerkraut. Spread Batter In Greased 13 X 9 X 2-Inch Baking Pan. Bake In A Preheated 350 Degree F. Oven For 35 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Frost With Creamy Chocolate Frosting. Cut Into Squares. Creamy Chocolate Frosting: Melt Chocolate In A Custard Cup In Hot Water. Cool Slightly. Combine Chocolate, Cream Cheese, Milk, Confectioners' Sugar, Salt, And Vanilla In A Bowl. Beat With An Electric Mixer At High Speed Until Smooth And Creamy. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Sheath Cake (01/14/94) (0:19) 2 Cups Sugar 1/2 Cup Buttermilk 2 Cups Flour 1 Tsp. Soda 1 Stick Margarine 2 Eggs 4 Oz Bakers Chocolate. 1 Tsp. Cinnamon 1 Cup Water 1 Tsp. Vanilla Sift Together Sugar And Flour. Bring To Rapid Boil Margarine And Chocolate. And Water. Pour Over Sugar And Flour Mixture. Stir Well, Add Buttermilk (Put Soda In Buttermilk), Eggs, Cinnamon And Vanilla, Mix Well. Pour Into Greased And Floured Pan (10x15x1). Bake For 20 Minutes At 400 Or Until Done. Icing Ingredients: 1 Stick Margarine 2 Tsp. Vanilla 4 Oz Of Bakers Chocolate. 1 Cup Pecans 6 Tablespoons Milk 1 Cup Coconut (Opt.) 1 Lb. (Box) Powdered Sugar Five Minutes Before Cake Is Done, Mix Butter, Chocolate., And Milk In Small Saucepan. Bring To Boil, Pour Over Powdered Sugar. Add Vanilla, Pecans And Coconut. Spread Over Cake While Cake Is Still Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Surprise Cake (08-21-92) (3:26) 12 Ounces Cream Cheese, Softened 1/4 Cup Sugar 1 Egg 1/2 Teaspoon Vanilla Extract 1 (18. 25 Ounce) Package Chocolate Cake Mix 1/2 Cup Chocolate Chips Heat Oven To 350 Degrees. Butter And Flour A 12 Cup Bundt Pan. In A Small Mixing Bowl, Using An Electric Mixer, Beat Cream Cheese And Sugar Until Smooth. Add Egg And Vanilla; Beat Until Blended And Set Aside. Prepare Cake As Label Directs; Fold In Chocolate Chips. Pour Chocolate Batter Into Prepared Pan; Evenly Cover With Cream Cheese Mixture. Bake Until A Wooden Pick Inserted In The Center Of The Cake Comes Out Clean, 45 To 55 Minutes. Cool On A Wire Rack For 25 Minutes. Remove From Pan; Cool Completely. Dust With Confectioners' Sugar. Serve With Whipped Cream And Raspberries, If Desired. Serves 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Swirl Coffee Cake 1/3 Cup Flaked Coconut 1/4 Cup Chopped Nuts 1/4 Cup Sugar 3 Tablespoons Butter Or Margarine, Melted 2 Cups Bisquick Baking Mix 1/4 Cup Sugar 1 Egg 2/3 Cup Water Or Milk 1/3 Cup Semisweet Chocolate Pieces, Melted Heat Oven To 400 Degrees. Grease Baking Pan, 8 X 8 X 2 Inches. In Small Bowl, Stir Together Coconut, Nuts, 1/4 Cup Sugar And 1 Tablespoon Of The Butter; Set Aside. Mix Baking Mix, 1/4 Cup Sugar, The Remaining Butter, The Egg And Water. Beat Vigorously 1/2 Minute. Pour Into Pan. Spoon Chocolate Over Batter; With Knife, Cut Through Batter Several Times For Marbled Effect. Sprinkle Coconut Mixture Evenly Over Top. Bake 20 To 25 Minutes. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Chocolate Turtle Cheesecake (05-11-93) (7:22) Servings: 10 2 C Vanilla Wafer Crumbs 6 T Margarine, Melted 14 Oz Caramels ( 1 Bag) 5 Oz (1 Can) Evaporated Milk 1 C Chopped Pecans, Toasted 16 Oz Cream Cheese, Softened 1/2 C Sugar 1 T Vanilla 2 Ea Large Eggs 1/2 C Semi-Sweet Chocolate Chips * * Chocolate Chips Should Be Melted. Combine Crumbs And Margarine, Press Onto Bottom And Sides Of 9-Inch Spring- Form Pan. Bake At 350 Degrees F., 10 Minutes. In 1 1/2-Quart Heavy Saucepan, Melt Caramels With Milk Over Low Heat, Stirring Frequently, Until Smooth. Pour Over Crust. Top With Pecans. Combine Cream Cheese, Sugar And Vanilla, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Chocolate, Pour Over Pecans. Bake At 350 Degrees F., 40 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Garnish With Whipped Cream, Additional Chopped Nuts And Maraschino Cherries, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Velvet Cheesecake (05-11-93) (6:59) Servings: 10 1 C Vanilla Wafer Crumbs 1/2 C Chopped Pecans 3 T Granulated Sugar 1/4 C Margarine, Melted 16 Oz Cream Cheese, Softened 1/2 C Brown Sugar, Packed 2 Ea Large Eggs 6 Oz Semi-Sweet Chips, Melted 3 T Almond Flavored Liqueur 2 C Sour Cream 2 T Granulated Sugar Combine Crumbs, Pecans, Granulated Sugar And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 325 Degrees F., 10 Minutes. Combine Cream Cheese And Brown 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 Liqueur; Pour Over Crust. Bake At 325 Degrees F., 35 Minutes. Increase Oven Temperature To 425 Degrees F. Combine Sour Cream And Granulated Sugar; Carefully Spread Over Cheesecake. Bake At 425 Degrees F. 10 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Variation: Substitute 2 Tablespoons Milk And 1/4 Teaspoon Almond Extract For Almond Flavored Liqueur. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Vinegar Cake (08-08-93) (14:01) Servings: 9 1 1/2 C Flour; Unbleached, Sifted 1 C Sugar 3 T Cocoa; Baking 1 T Baking Soda 1/2 T Salt 1 T Vanilla Extract 1 T Vinegar 5 T Butter Or Regular Margarine 1 C ;Water 1 X --Mocha Chocolate Frosting-- 1 Ea ------------------------ 1 3/4 C Confectioners' Sugar 3 T Cocoa; Baking 3 T Butter Or Regular Margarine 3 T Coffee; Brewed, Hot 1/2 T Vanilla Extract Sift The Flour, Sugar, Cocoa, Baking Soda, And Salt Together Into A Mixing Bowl. Make 3 Wells In The Dry Ingredients. Pour Vanilla Into 1 Well; Vinegar Into 1 Well And Melted Butter Into The Third. Pour Water Over All. Beat With A Wooden Spoon Until Well Blended. Pour Batter Into A Greased 9-Inch Square Baking Pan. Bake In A Preheated 350 Degree F. Oven For 25 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Frost With Mocha Chocolate Frosting. Cut Into Squares. Mocha Chocolate Frosting: Combine Confectioners' Sugar, Cocoa, Softened Butter, Coffee, And Vanilla In A Mixing Bowl. Beat, With An Electric Mixer Set At Medium Speed, Until Smooth. Note; This Recipe Came From A Very Old Church Cookbook That The Woman Found And Is Typical Of Many Of The Recipes Of The 1800's. The Vinegar Was Used To Keep The Cake From Spoiling. Try This And I Think That You Will Like It. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Zucchini Spice Cake (11-04-93) (1:23) 3/4 C All Purpose Flour 1/4 T Salt 1/2 T Baking Soda 1 T Double Acting Baking Powder 1/2 T Ground Cinnamon 1/4 T Ground Nutmeg 1/4 T Grated Orange Peel 1 T Cocoa (Unsweetened) Plus 1 T Cocoa (Unsweetened) 1 Egg, Beaten 9 T Sugar 1/2 T Chocolate Extract 1/2 T Vanilla Extract 1 C Finely Shredded, Unpeeled Zucchini Preheat Oven To 350 Degrees. In A Large Bowl, Combine Flour, Salt, Baking Soda, Baking Powder, Cinnamon, Nutmeg, Orange Peel And Cocoa. Mix With A Fork Until Blended. In Another Bowl, Combine Egg, Sweetener And Extracts. Mix Well With A Fork. Add Wet Mixture And Zucchini To Dry Ingredients. Mix Until Just Moistened. Spoon Mixture Into An 8 Inch Round Cake Pan That Has Been Sprayed With A Nonstick Cooking Spray. Bake 20 Minuets, Until A Toothpick Inserted Near The Center Of The Cake Comes Out Clean. Cool In Pan. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cinnamon Cake (12/12/93) (23:27) 1/2 Cup Butter 1 Cup Sugar 2 Egg, Separated 1/2 Cup Milk 1 1/2 Cup Flour, Cake 1 1/2 Teaspoons Baking Powder 1/4 Teaspoons Salt 2 Teaspoons Cinnamon Cream Butter And Sugar Well, Then Add The Beaten Egg Yolks And Beat Well. Add The Milk. Sift The Dry Ingredients Together And Add To Mixture. Fold In The Stiffly Beaten Egg Whites. Pour Into Well-Greased Layer Cake Pans And Bake At 375-F For 20 Minutes. When Cool, Ice With Favorite Frosting. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cinnamon Coffee Cake (05-02-92) (0:05) 1/3 Cup Soft Margarine 1 Cup Brown Sugar 2 Eggs, Beaten 1 Cup Whole Wheat Flour 1/2 Cup Bran 1 Teaspoon Baking Powder 1 Tablespoon Cinnamon 1/2 Cup Low Fat (1%) Milk Preheat Oven To 350 Degrees. Blend Together The Margarine, Sugar, And Eggs. Add Remaining Ingredients And Mix Well. Pour Into An 8 X 8 Inch Or 9 X 9 Inch Glass Baking Dish. Bake At 350 Degrees For 30 To 35 Minutes. Allow To Sit For 5 To 10 Minutes Before Cutting -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Citrus Yellow Cake Combine 2/3 Cup Shortening, 1 Tablespoon Grated Orange Peel, And 1 1/2 Teaspoons Grated Lemon Peel; Mix Well. Gradually Add 1 1/2 Cups Sugar; Cream Until Light And Fluffy. Add 3 Eggs, One At A Time, Beating Well After Each. Sift Together 2 1/2 Cups Sifted Cake Flour, 2 1/2 Teaspoons Baking Powder, And 3/4 Teaspoon Salt. Add To Creamed Mixture Alternately With 2 Tablespoons Lemon Juice And 3/4 Cup Milk, Beating Smooth After Each Addition. Turn Into 2 Greased And Lightly Floured 9 X 1 1/2 Inch Round Baking Pans. Bake In Moderate Oven (375 Degrees) For 25 To 30 Minutes; Remove From Pans. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cocoa Cola Cake (5-14-98) 2 Cup Flour 1 1/2 Cup Marshmallows - Minature 2 Cup Sugar 1 Cup Margarine 2 Tsp Cocoa - Unsweetened 1 Cup Cola 1/2 Cup Buttermilk 2 Ea Eggs - Beaten 1 Tsp Soda 2 Tbsp Margarine 2 Tbsp Cocoa - Unsweetened 8 Tbsp Cola 2 Cup Sugar - Powdered 1 Cup Nuts - Chopped Combine Flour & Sugar In A Large Mixing Bowl. Melt Butter, Add Cocoa And Cola (Not Diet), Heat To Boiling. Cool Slightly. Pour Over Flour And Sugar Mixture, Stir Till Well Blended. Add Buttermilk, Beaten Eggs, Soda & Vanilla. Mix Well, Stir In Marshmallows. Pour Into Greased & Floured 13x9 Pan And Bake @ 350 For 40 Min., Or Till Tests Done. Frost While Hot. Frosting: Combine First 3 Ingredients In Saucepan And Heat To Boil- Ing. Add Powdered Sugar And Mix Well. Stir In Chopped Nuts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cocoa Fudge Cake 1 2/3 Cups All Purpose Flour 1 1/2 Cups Sugar 2/3 Cup Baking Cocoa 1 1/2 Teaspoons Soda 1 Teaspoon Salt 6 Tablespoons Buttermilk Powder 1 1/2 Cups Water 1/2 Cup Shortening 2 Eggs 1 Teaspoon Vanilla Have Ingredients At Room Temperature. Heat Oven To 350 Degrees. Grease And Flour A 13 X 9 X 2 Inch Baking Pan, Or Two 8 Or 9 Inch Layer Pans. Sift Together Dry Ingredients In Large Mixer Bowl. Add Remaining Ingredients. Blend 1/2 Minute On Low Speed, Scraping Bowl Constantly. Beat 3 Minutes On High Speed, Scraping Bowl Occasionally. Pour Into Pan(S). Bake In Oblong Pan 35 To 40 Minutes, Layer Pans 30 To 35 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool. Frost As Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cocoa Fudge Cake 1 3/4 Cup Butter Or Margarine 1 1/2 Cups Sugar 3 Eggs Separated 1 1/2 Teaspoons Vanilla 1 Teaspoon Red Food Coloring 2 1/4 Cups Sifted Cake Flour 1/2 Cup Cocoa (Regular Type, Dry) 3 Teaspoons Baking Powder Cream Butter And Sugar Until Light. Add Egg Yolks, One At A Time, Beating Well After Each. Add Vanilla And Food Coloring. Sift Together Dry Ingredients. Add To Creamed Mixture Alternately With 1 Cup Cold Water, Beating After Each Addition. Beat Egg Whites To Stiff Peaks; Fold Into Batter. Bake In 2 Greased And Floured 9 X 1 1/2 Inch Round Pans At 350 Degrees For 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cocoa Nut Meringue Cheesecake (05-11-93) (6:53) Servings: 10 7 Oz (1 Package) Flaked Coconut * 1/4 C Chopped Pecans 3 T Margarine, Melted 16 Oz Cream Cheese, Softened 1/3 C Sugar 3 T Cocoa 2 T Water 1 T Vanilla 3 Ea Large Eggs, Separated 1 X Dash Salt 7 Oz (1 Jar) Marshmallow Creme 1/2 C Chopped Pecans * Coconut Should Be Flaked And Toasted. Combine Coconut, Pecans, And Margarine, Press Onto Bottom Of 9-Inch Springform Pan. Combine Cream Cheese, Sugar, Cocoa, Water And Vanilla, Mixing At Medium Speed On Electric Mixer Until Well Blended. Blend In Egg Yolks, Pour Over Crust. Bake At 350 Degrees F., 30 Minutes. Loosen Cake From Rim Of Pan, Cool Before Removing Rim Of Pan. Beat Egg Whites And Salt Until Foamy, Gradually Add Marshmallow Creme, Beating Until Stiff Peaks Form. Sprinkle Pecans Over Cheesecake To Within 1/2-Inch Of Outer Edge. Carefully Spread Marshmallow Creme Mixture Over Top Of Cheesecake To Seal. Bake At 350 Degrees F., 15 Minutes. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coconut Choco Cheesecake (05-11-93) (7:23) Servings: 10 1 C Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 2 Oz Unsweetened Baking Chocolate 2 T Margarine 16 Oz Cream Cheese, Softened 1 1/4 C Sugar 1/4 T Salt 5 Ea Large Eggs 1 1/3 C Flaked Coconut (3.5 Oz Can) 1 C Sour Cream 2 T Sugar 2 T Brandy Combine Crumbs, Sugar And Margarine; Press Onto Bottom Of 9-Inch Spring- Form Pan. Bake At 350 Degrees F., 10 Minutes. Melt Chocolate And Margarine Over Low Heat; Stirring Until Smooth. Combine Cream Cheese, Sugar And Salt; Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Chocolate Mixture And Coconut; Pour Over Crust. Bake At 350 Degrees F., 55 To 60 Minutes Or Until Set. Combine Sour Cream, Sugar And Brandy; Spread Over Cheesecake. Bake At 300 Degrees F., 5 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coconut Cream Cheese Cake (11/02/94) (20:35) Yield: 2 Servings 1 C Flour 2 Tablespoons Sugar 1/2 Cup -Chopped Nuts In A Medium -Bowl, Mix This Treasured Recipe Makes A Lovely Cool Summer Dessert That "Melts In Your Mouth." 1/2 Cup Butter Or Margarine, Not Melted Together Above Ingredients And Pat Into A Well- Greased 9" By 13" Pan. Bake At 375 For 15 Minutes. Allow To Cool. 1 (8 Oz.) Package Cream Cheese, Softened 1 (8 Oz.) Container Cool Whip Thawed And Divided In Half 1 Cup Powdered Sugar In A Small Bowl, Combine Cream Cheese, Half The Cool Whip And Powdered Sugar. 2 Pkgs. Coconut Cream Instant Pudding 3 Cups Milk In A Large Mixing Bowl, Mix Together As Directed On Package. Then Spread Evenly Over Cream Cheese Layer. Remaining Cool Whip (Half The Original Amount) 1/2 Cup Shredded Coconut Spread Remaining Cool Whip Evenly Over Pudding Layer. Then Sprinkle With Coconut. Chill Until Ready To Serve. Makes 2 Dozen 2" By 2" Squares. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Coconut Topped Cupcakes Sift Together 2 1/4 Cups Sifted Cake Flour, 1 Cup Sugar, 3 Teaspoons Baking Powder, And 1 Teaspoon Salt Into Bowl; Make A Well In Center. Add In Order: 1/3 Cup Salad Oil, 1/2 Cup Milk, And 1 1/2 Teaspoons Vanilla; Blend. Beat 1 Minute At Medium Speed On Electric Mixer. Add 1/2 Cup Milk And 2 Egg Yolks; Beat One Minute. Beat 2 Egg Whites Until Soft Peaks Form; Gradually Add 1/2 Cup Sugar. Beat Until Very Stiff Peaks Form; Fold In Batter. Fill Paper Bake Cups In Muffin Pans Half Full. Top With One 3 1/2 Ounce Can Flaked Coconut. Bake At 400 Degrees About 12 To 15 Minutes. Makes 3 Dozen Cupcakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Coconut-Ricotta Cheesecake (5-15-98) 1 3/4 Cups Flaked Coconut 1 Tablespoon Butter, Softened 2 Cups Ricotta Cheese 1 8-Ounce Package Cream Cheese, Softened 1/4 Teaspoon Coconut Extract Or Vanilla 1 Cup Sugar 2 Tablesoons All Purpose Flour 1/8 Teaspoon Salt 3 Eggs 1/4 Cup Milk 1 8-Ounce Carton Dairy Sour Cream 1 Tablespoon Sugar Toast 1 Cup Of The Coconut In A 350 Oven For 10 To 12 Minutes, Stirring Occasionally. Reserve 1/4 Cup Of The Toasted Coconut For Topping. Grease Bottom And Sides Of An 8-Inch Springform Pan With Softened Butter. Press Remaining Toasted Coconut On The Bottom Of Pan. Press Untoasted Coconut Up Sides Of Pan. For Filling, Beat The Ricotta Cheese, Cream Cheese And Coconut Extract Till Fluffy. Combine The 1 Cup Sugar, Flour And Salt. Stir Into Cream Cheese Mixture. Add Eggs, All At Once, Beating At Low Speed Just Till Combined. Do Not Overbeat. Stir In Milk. Turn Into Crust-Lined Pan. Bake In A 375 Oven About 45 Minutes Or Till Center Appears Set. Meanwhile, Combine The Sour Cream And The 1 Tablespoon Sugar. Spread Atop Baked Cheesecake. Cool. Chill. Garnish With The Reserved Toasted Coconut. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Coffee Cake 1/4 Cup Salad Oil 1 Beaten Egg 1/2 Cup Milk 1 1/2 Cup Sifted All Purpose Flour 3/4 Cup Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt Spicy Topping Combine Salad Oil, Egg, Milk. Sift Together Dry Ingredients; Add To Milk Mixture; Mix Well. Pour Into Greased 9 X 9 X 2 Inch Pan. Sprinkle With Spicy Topping. Bake At 375 Degrees About 25 Minutes. Spicy Topping: Combine 1/4 Cup Brown Sugar, 1 Tablespoon All Purpose Flour, 1 Teaspoon Ground Cinnamon, 1 Tablespoon Melted Butter, And 1/2 Cup Broken Nuts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Coffee Cake Exceptionale 3/4 Cup Butter Or Margarine, Softened 1 1/2 Cups Sugar 3 Eggs 1 1/2 Teaspoons Vanilla 3 Cups Flour 1 1/2 Teaspoons Baking Powder 1 1/2 Teaspoons Soda 1/4 Teaspoon Salt 1 1/2 Cups Dairy Sour Cream Filling (Below) Heat Oven To 350 Degrees. Grease Tube Pan, 10 X 4 Inches, 12 Cup Bundt Cake Pan Or 2 Loaf Pans, 9 X 5 X 3 Inches. In Large Mixer Bowl, Combine Butter, Sugar, Eggs And Vanilla. Beat On Medium Speed 2 Minutes. Mix In Flour, Baking Powder, Soda And Salt Alternately With Sour Cream. For Tube Or Bundt Cake Pan, Spread 1/3 Of Batter (About 2 Cups) In Pan And Sprinkle With 1/3 Of Filling (About 6 Tablespoons); Repeat Twice. For Loaf Pans, Spread 1/4 Of Batter (About 1 1/2 Cups) In Each Pan And Sprinkle Each With 1/4 Of Filling (About 5 Tablespoons); Repeat. Make About 60 Minutes Or Until Wooden Pick Inserted In Middle Comes Out Clean. Cool Slightly In Pan(S) Before Removing. Makes 14 To 16 Servings. Filling: Mix 1/2 Cup Brown Sugar (Packed), 1/2 Cup Finely Chopped Nuts And 1 1/2 Teaspoons Cinnamon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Company Cheesecake Combine 1 3/4 Cups Fine Graham Cracker Crumbs, 1/4 Cup Finely Chopped Walnuts, 1/2 Teaspoon Ground Cinnamon, And 1/2 Cup Butter, Melted. Press On Bottom And Up 2/3 Of The Of A 9 Inch Spring Form Pan. Beat Smooth 3 Well Beaten Eggs, Two 8 Ounce Packages Cream Cheese, Softened, 1 Cup Sugar, 1/4 Teaspoon Salt, 2 Teaspoons Vanilla, And 1/4 Teaspoon Almond Extract. Blend In 3 Cups Dairy Sour Cream. Pour Into Crust. Bake At 375 Degrees About 35 Minutes Or Just Until Set; Cool. Chill 4 To 5 Hours. (Filling Will Be Soft. ) Serves 12 To 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cookies And Cream Cheesecake (05-11-93) (6:55) Servings: 8 2 C Cream-Filled Cookies * 6 T Margarine, Softened 1 Ea Envelope. Unflavored Gelatin 1/4 C Cold Water 8 Oz Cream Cheese Softened 1/2 C Sugar 3/4 C Milk 1 C Whipping Cream, Whipped 1 1/4 C Creme-Filled Cookies ** * The Cookies (24) Should Be Chocolate Cream Filled Cookies And Be To As Fine As Can Be Done. ** These Cookies Should Be Chocolate Cream Filled Cookies And Should Be Coarsely Chopped. Combine Cookie Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese And Sugar, Mixing At Medium Speed On An Electric Mixer Until Well Blended Gradually Add Gelatin Mixture And Milk, Mixing Until Well Blended. Chill Until Mixture Is Thickened But Not Set. Fold In Whipped Cream. Reserve 1 1/2 C Cream Cheese Mixture; Pour Remaining Cream Cheese Mixture Over Crust. Top With Cookies And Reserved Cream Cheese Mixture. Chill Until Firm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cowboy Coffee Cake 2 1/2 Cups Sifted All Purpose Flour 2 Cups Brown Sugar 1/2 Teaspoon Salt 2/3 Cup Shortening 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1 Cup Sour Milk 2 Beaten Eggs Mix Flour, Sugar, Salt, And Shortening Until Crumbly; Reserve 1/2 Cup. To Remaining Crumbs, Add Baking Powder, Soda, And Spices; Mix Well. Add Milk And Eggs; Mix Well. Pour Into 2 Greases And Floured 8 X 1 1/2 Inch Round Pans; Top With Reserved Crumbs. Bake At 375 Degrees For 25 To 30 Minutes. Serve Warm. Makes 2 Cakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cran Angel Cake Bake Angel Food Cake Mix As Directed On Package. Cool. Cut Cake Into 3 Layers. Fill Layers With 1 Jar (14 Ounces) Cranberry Orange Relish. In Chilled Bowl, Beat 1 1/2 Cups Chilled Whipping Cream And 1/3 Cup Confectioners' Sugar Until Stiff. If You Wish, Tint Cream Mixture With A Few Drops Of Red Food Color. Frost Side And Top Of Cake. Chill Several Hours Before Serving. Makes 12 To 15 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cranberry Orange Cake (11-13-92) (23:56) For Cake: 2 1/2 Cups All-Purpose Flour 1 1/2 Cups Oats, Uncooked 1 Tablespoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Sugar 3/4 Cup Margarine Or Butter, Softened 1 Cup Milk 3 Eggs 2 Teaspoons Grated Orange Peel 1 Cups Chopped Cranberries For Glaze: 1 Cup Powdered Sugar 4 To 5 Teaspoons Orange Juice 1/2 Teaspoon Grated Orange Peel Heat Oven To 350 Degrees. Grease 12 Cup Bundt Or 10 Inch Tube Pan. In Medium Bowl Combine Flour, Oats, Baking Powder, Baking Soda And Salt; Set Aside. Beat Sugar And Margarine Until Creamy. Stir In Milk, Eggs And Orange Peel. Gradually, Add Combined Flour Mixture; Mix Well. Beat Mixture On Medium Speed 1 Minute. Fold In Cranberries. Spread Into Prepared Pan. Bake 55 To 65 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool 10 Minutes; Remove From Pan. Cool Completely On Wire Rack. For Glaze: Mix All Glaze Ingredients Until Smooth; Drizzle Over Cake. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Cheese Chocolate Cake (08-30-93) (22:55) Servings: 12 2 C Cake Flour; Sifted 1 1/2 T Baking Soda 1 T Salt 6 Oz Cream Cheese 1/2 C Vegetable Shortening 2 T Vanilla Extract 6 C Confectioners' Sugar; Sifted 1/4 C ;Hot Water 4 Oz Baking Chocolate 1/4 C Vegetable Shortening 3 Ea Eggs; Large 3/4 C Milk 1 T Milk Sift The Cake Flour, Baking Soda, And Salt Together And Set Aside. Combine Cream Cheese, 1/2 C Shortening And Vanilla In A Large Mixing Bowl. Beat, With An Electric Mixer Set On High, Until Light And Fluffy. Add Confectioners' Sugar Alternately With Hot Water And Chocolate (Melted And Cooled To Room Temperature) To Cream Cheese Mixture, Beating Well After Each Addition. Blend Until Smooth. Remove 2 Cups Of The Chocolate Mixture And Cover With Plastic Wrap. Reserve For Frosting. Blend 1/4 Cup Shortening Into Remaining Chocolate Mixture. Add Eggs, One At A Time, Beating Well After Each Addition. Add Dry Ingredients Alternately With 1/4 Cup Of Milk, Beating Well After Each Addition. Spread Batter In 2 Greased And Waxed Paper Lined 9-Inch Round Cake Pans. Bake In Preheated 350 Degree F. Oven For 35 Minutes Or Until Cakes Test Done. Cool In Pans On Racks For 10 Minutes. Remove From Pans; Cool Completely On Racks. Blend 1 T Milk Into The Reserved Chocolate Mixture For Frosting. Place One Layer On Serving Plate And Spread With Frosting. Top With Second Layer And Frost Sides And Top With Remaining Frosting. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Cheese Pound Cake (08-30-92) (0:10) 1 (8 Ounce Package) Cream Cheese, Softened 1 Cup Butter, Softened 1 1/2 Cups Granulated Sugar 4 Eggs 2 Cups Flour, Sifted 1 1/4 Teaspoons Baking Powder Powdered Sugar Heat Oven To 325 Degrees. With Electric Mixer, On Medium Speed Blend Together Cream Cheese, Butter And Granulated Sugar. On Low Speed Blend In Eggs. Combine Cake Flour And Baking Powder And Add To Cheese Mixture, Blending Until Smooth. Pour Into Buttered And Floured 9 X 5 Inch Loaf Pan. Bake 1 Hour And 20 Minutes Until Golden Brown. When Cool Sprinkle With Powdered Sugar And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Baked Cheesecake (12-19-92) (1:03) Ibm 1 1/4 Cups Graham Crumbs 1/4 Cup Sugar 1/3 Cup Margarine Or Butter, Melted 2 (8 Ounce) Packages Cream Cheese, Softened 1 (14 Ounce) Can Condensed Milk 3 Eggs 1/4 Cup Lemon Juice From Concentrate 1 (8 Ounce) Container Sour Cream, At Room Temperature 1 (21 Ounce) Can Cherry Pie Filling, Chilled Preheat Oven To 300 Degrees. Combine Crumbs, Sugar And Margarine; Press Firmly On Bottom Of 9 Inch Springform Pan. In Large Mixer Bowl, Beat Cheese Until Fluffy. Gradually Beat In Sweetened Condensed Milk Until Smooth. Add Eggs And Lemon Juice; Mix Well. Pour Into Prepared Pan. Bake 50 To 55 Minutes Or Until Center Is Set; Top With Sour Cream. Bake 5 Minutes Longer. Cool. Chill. Top With Pie Filling. Refrigerate Leftovers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Chilled Cheesecake (05-11-93) (7:06) Servings: 8 1 C Graham Cracker Crumbs 1/4 C Sugar 1/4 C Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/4 C Cold Water 8 Oz Cream Cheese, Softened 1/2 C Sugar 3/4 C Milk 1/4 C Lemon Juice 1 C Shipping Cream, Whipped 1 X Strawberry Halves Combine Crumbs, Sugar, And Margarine; Press Onto Bottom Of 9-Inch Spring- Form Pan. Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Chill Until Slightly Thickened; Fold In Whipped Cream. Pour Over Crust; Chill Until Firm. Top With Strawberries Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Lemon Cheese Cake 1 Package Duncan Hines Pudding Recipe Lemon Cake Mix 2 Packages (8 Ounces Each) Cream Cheese Softened 1 Cup (8 Ounces) Dairy Sour Cream 1/2 Cup Sugar Measure 1 Cup Dry Cake Mix; Set Aside. Combine Remaining Mix With 1 Egg And 1/3 Cup Oil. Press In The Bottom Of A Greased 13 X 9 X 2 Inch Pan. Bake At 350 Degrees For 10 Minutes. Meanwhile Combine Reserved Mix, 2 Eggs And Remaining Ingredients; Beat At Low Speed For 2 Minutes. Spread Over Crust. Bake At 350 Degrees For About 35 Minutes Longer. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Crumb Cake (05/14/93) (6:10) Servings: 6 ----------------------------------Topping---------------------------------- 1/4 C Sugar 1/4 C Brown Sugar 2 T Cinnamon 1 C Flour; Unbleached, Unsifted 1/2 C Butter Or Margarine ------------------------------------Cake------------------------------------ 2 1/4 C Flour; Unbleached, Unsifted 1/4 C Sugar 1/4 T Salt 1 Package Yeast; Dry 3/4 C Milk 1/2 C Butter Or Margarine 1 Ea Egg; Large Topping: For Topping, Mix Sugars, Cinnamon And Flour. Cut In Butter Until Mixture Is Crumbly. Cake: To Make Cake, Mix 1 Cup Flour, Sugar, Salt And Yeast In A Large Bowl. Place Milk And Butter In A Sauce Pan And Heat Until Very Warm (120 To 130 Degrees F). Gradually Add To Dry Ingredients; Beat 2 Minutes. Beat In Egg And 1 Cup Flour. Beat On High Speed For 2 Minutes. Stir In Enough Flour To Make A Soft But Stiff Batter. Spread Batter Into A Well-Greased 9-Inch Square Cake Pan. Sprinkle With Topping. Let Rise In A Warm Place Until Double In Bulk, About 1 1/2 Hours. Bake At 350 Degrees F. About 45 Minutes Or Until Done. Makes 1 9-Inch Square Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crumb Cake 1 (12/12/93) (23:28) 1 Cup Butter Or Other Shortening 2 Cup Sugar 4 Teaspoons Baking Powder 4 Egg, Separated 1 Cup Milk 4 Cup Flour Butter, Melted Cinnamon Combine Sugar, Flour And Baking Powder Which Have Been Sifted Together. Add The Shortening And Crumb Well With The Fingers. Take Out 1 Cup Of Crumbs And To The Remaining Add The Well Beaten Egg Yolks And Milk. Fold In The Stiffly Beaten Egg Whites. Mix Well. Pour Mixture Into Well-Greased Deep Pans And Sprinkle Top With The Crumbs. Bake At 450-F About 45 Minutes. Sprinkle Top With Melted Butter And Cinnamon When Finished Baking. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crumb Coffee Cake (05/17/93) (2:11) Servings: 1 2 C All-Purpose Flour 1 Ea Egg, Beaten 2 C Brown Sugar 1 T Soda 1/2 C Shortening 1 X Baking Powder, Pinch 1 C Sour Milk Crumble Shortening Into Sugar And Flour. Reserve 3/4 C Of The Mixture For Topping. To The Remaining Dry Ingredients Add Shortening, Milk And Egg. Mix Well And Place In Deep, 8" Square Baking Dish. Cover With The 3/4 C Reserved Crumbs. Bake At 350 Degrees For 40 Minutes Or Until Done. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crunchy Coffee Cake 1 3/4 Cups Flour 1 Cup Sugar 3 Teaspoons Baking Powder 1 Teaspoon Salt 1/3 Cup Butter, Softened 1 Egg 1 Cup Milk 1 1/2 Cups Wheaties Or Total Cereal Crunchy Topping (Below) Heat Oven To 350 Degrees. Grease Baking Pan, 9 X 9 X 2 Inches. Mix All Ingredients Except Cereal And Topping; Beat 2 Minutes. Fold In Cereal. Spread In Pan. Sprinkle Topping Over Batter. Bake 35 To 40 Minutes. Serve Warm. Makes 9 To 12 Servings. Crunchy Topping Mix 2 Tablespoons Firm Butter. 1/4 Cup Brown Sugar (Packed), 2 Tablespoons Flour And 1 Teaspoon Cinnamon Until Crumbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Cupcakes (05-16-92) (0:42) 1 1/2 Cups Whole Wheat Flour 1/2 Cup Bran 1 Cup Brown Sugar 2 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1/3 Cup Soft Margarine 1 Cup Low Fat (1%) Milk 1 Teaspoon Vanilla Extract 1 Egg Preheat Oven To 350 Degrees. Combine All Ingredients And Mix Well. Spoon Mixture Into Paper Cupcake Holders. Bake At 350 Degrees For 25 To 30 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Currant Cakes (12/12/93) (23:29) 1 Lb Sugar 1 Lb Butter 6 Egg 3/4 Lb Flour 1/4 Teaspoons Salt 1/2 Lb Currants 1 Lemon, Juice Of 1 Lemon, Rind Of Mix The Currants With Some Of The Flour. Work Butter And Sugar Together To A Smooth Cream, Then Slowly Work In Whole Eggs One At A Time. Add A Little Of The Flour, Rind And Juice Of The Lemon And Salt. Work In Slowly The Rest Of The Flour And The Currants. Drop By Spoonfuls On Large Buttered Pans, Pressing Flat With A Knife As The Cakes Are Better When Very Thin. A Good Plan Is To Heat The Pan A Bit And Allow The Cakes To Melt As Much As Possible Before Putting Them In The Oven To Bake. Be Sure To Butter The Pans Thoroughly; Otherwise, The Thin Cakes Will Be Difficult To Remove. (Recipe Didn't Include Baking Time Or Temp). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Czechoslovakian Cheesecake (08-08-93) (22:39) Servings: 10 -----------------------------------Crust----------------------------------- 1 X Sweet Yeast; See Recipe ---------------------------------Cheesecake--------------------------------- 2 C Cottage Cheese 1/4 C Butter; No Margarine 1 C Sugar; Granulated 2 Ea Eggs; Large, Separated 1 T Cornstarch 3 T Milk Or Heavy Cream 1 T Rum; Dark 1/2 T Lemon Rind; Grated 1/3 C Raisins Preheat The Oven To 350 Degrees F. Press The Cottage Cheese Through A Sieve And Drain. In A Large Mixing Bowl, Combine The Butter, Sugar, And The Egg Yolks. Beat Until Foamy, Then Add The Cornstarch, Milk, Rum, Cheese, Lemon Rind And Raisins Blending Well. Beat The Egg Whites Until They From Soft Peaks, Then Gently Fold Them Into The Cheese Mixture. Pour The Mixture Into The Prepared Crust And Bake For 50 Minutes, Or Until The Edges Are Golden Brown. Cool And Serve At Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Daffodil Cake 1 Cup Cake Flour 3/4 Cup Plus Tablespoons Sugar 12 Eggs Whites (1 1/2 Cups) 1 1/2 Teaspoons Cream Of Tartar 1/4 Teaspoon Salt 3/4 Cup Sugar 6 Egg Yolks 1 1/2 Teaspoons Vanilla 1/2 Teaspoon Almond Extract Lemon Glaze (Below) Heat Oven To 375 Degrees. Stir Together Flour And 3/4 Cup Plus 2 Tablespoons Sugar; Set Aside. In Large Mixer Bowl, Beat Egg Whites, Cream Of Tartar And Salt Until Foamy. On High Speed, Beat In Remaining 3/4 Cup Sugar, 2 Tablespoons At A Time, Until Meringue Holds Stiff Peaks. In Small Mixer Bowl, Beat Egg Yolks Until Very Thick And Lemon Colored. Gently Fold Flavorings Into Meringue. Sprinkle Flour Sugar Mixture, 1/4 At A Time, Over Meringue, Folding Gently Just Until Flour Sugar Mixture Disappears. Pour Half The Batter Into Another Bowl; Gently Fold In Egg Yolks. Spoon Yellow And White Batters Alternately Into Ungreased Tube Pan, 10 X 4 Inches. Gently Cut Through Batters To Swirl. Bake On Bottom Shelf Of Oven For 40 Minutes Or Until Top Springs Back When Touched. Invert Pan On Funnel; Let Hang Until Cake Is Cool. Spread With Glaze. Lemon Glaze Blend 1 Cup Confectioners' Sugar 1/2 Teaspoon Grated Lemon Peel 1 Teaspoon Lemon Juice About 2 Tablespoons Milk 1 Drop Yellow Food Color -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Daisy Marble Cake 1 Cup Sifted Cake Flour 1/2 Cup Sugar 1 1/3 Cups (10) Egg Whites 1 1/4 Teaspoons Cream Of Tartar 1/4 Teaspoon Salt 1 Cup Sugar 1 1/2 Teaspoons Finely Shredded Orange Peel 4 Drops Yellow Food Coloring 4 Well Beaten Egg Yolks 2 Tablespoons Sifted Cake Flour 1/2 Teaspoon Vanilla Sift 1 Cup Flour With 1/2 Cup Sugar. Beat Egg Whites With Cream Of Tartar And Salt Until Soft Peaks Form. Gradually Add 1 Cup Sugar, Beating Until Stiff Peaks Form. Sift About 1/4 Of Flour Mixture Over Whites; Fold In Lightly. Repeat, Folding In Remaining Flour Mixture By Thirds. Divide Batter Into 2 Parts. Add Orange Peel And Food Coloring To Egg Yolks; Beat Until Very Thick And Lemon Colored. Fold Egg Yolk Mixture And 2 Tablespoons Flour Into Half The Batter. Fold The Vanilla Into The Other Half Of The Batter. Spoon Batters Alternately Into Ungreased 10 Inch Tube Pan. Bake In Moderate Oven (375 Degrees) About 35 Minutes Or Until Done. Invert Cake In Pan; Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Danish Apple Cake (01/08/94) (23:17) 1 Egg 3/4 Cup Sugar 1/2 Teaspoons Vanilla 2 Tablespoons Butter - Melted 2/3 Cup Flour 1/2 Teaspoons Salt 1 Teaspoons Baking Powder 1 Cup Apple - Chopped 1/2 Cup Nuts - Chopped Cinnamon & Nutmeg Preheat Oven To 350f. Beat Together Egg, Sugar, Vanilla And Melted Butter (Can Add Up To 3 Tablespoons Melted Butter). Stir In Sifted Flour, Salt And Baking Powder. Add Chopped Apple, Nuts And Cinnamon And Nutmeg And Mix Well. Put In Greased Pie Plate And Bake At 350f For 30 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dark Fruitcake (12/18/93) (22:10) 3 1/2 Cups (1 1/2 Pounds) Mixed Diced Fruits And Peels For Fruitcakes 1 1/4 Cups (8 Ounces) Dark Seedless Raisins 1 1/4 Cups (8 Ounces) Light Seedless Raisins 1 Cup (4 Ounces) Chopped California Walnuts 1 Cup (4 Ounces) Chopped Pecans 3 Cups Sifted Enriched Flour 1 Teaspoon Each Baking Powder, Salt, Cinnamon, Allspice 1/2 Teaspoon Each Nutmeg, Cloves 1 Cup Shortening 2 Cups Brown Sugar 4 Large Eggs (1 Cup) 3/4 Cup Grape Juice Mix Fruits And Peels, Raisins, And Nuts. Sift Together Flour, Baking Powder, Salt, And Spices; Sprinkle 1/4 Cup Over Fruit Mixture, Mixing Well. Thoroughly Cream Shortening And Sugar; Add Eggs, One At A Time, Beating Well After Each. Add Sifted Dry Ingredients To Creamed Mixture Alternately With Grape Juice, Beating Smooth After Each Addition. Pour Batter Over Fruits And Mix Well.. Line Two 8 1/2x4 1/X2 1/2-Inch Loaf Pans With Paper, Allowing 1/2 Inch To Extend Above All Sides. Pour Batter Into Pans, Filling 3/4 Full; Do Not Flatten. Bake In Very Slow Oven (275x) 3 To 3 1/2 Hours Or Till Done. (Place Pan Containing 2 Cups Water On Bottom Shelf Of Oven To Get Cake Of Greater Volume, Moist Texture, Shiny Glaze.) Makes About 6 Pounds. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Date Cake 1/2 Pound Pitted Dates, Coarsely Chopped (1 1/2 Cups) 1 Cup Boiling Water 1/2 Cup Shortening 1 Cup Sugar 1 Teaspoon Vanilla 1 Egg 1 1/2 Cups Sifted All Purpose Flour 1 Teaspoon Soda 1/4 Teaspoon Salt 1/2 Cup Chopped Walnuts Combine Dates With Water; Cool To Room Temperature. Cream Shortening And Sugar Until Light. Add Vanilla And Egg; Beat Well. Sift Flour, Soda, And Salt Together; Add To Creamed Mixture Alternately With Date Mixture, Beating After Each Addition. Stir In Nuts. Bake In Greased And Lightly Floured 13 X 9 X 2 Inch Pan At 350 Degrees About 25 To 30 Minutes. If Desired, Serve With A Dollop Of Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Date Fruitcake 3 Cups Sifted All Purpose Flour 2 Teaspoons Baking Powder 2 Teaspoons Ground Cinnamon 1 Teaspoon Salt 1/2 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground Cloves 1 1 Pound Package (2 1/2 Cups) Mixed Candied Fruits And Peels 1 15 Ounce Package (3 Cups) Raisins 1 8 Ounce Package (1 1/2 Cups) Whole Candied Cherries 1 8 Ounce Package (1 1/3 Cups) Pitted Dates, Snipped 1 Cup Slivered Almonds 1 Cup Pecan Halves 1/2 Cup Candied Pineapple, Chopped 4 Eggs 1 3/4 Cups Brown Sugar 1 Cup Orange Juice 3/4 Cup Butter Or Margarine, Melted And Cooled 1/4 Cup Light Molasses Sift Flour, Baking Powder, Cinnamon, Salt, Nutmeg, Allspice, And Cloves Into Large Mixing Bowl. Add Candied Fruits And Peels, Raisins, Candied Cherries, Dates, Almonds, Pecans, And Candied Pineapple. Mix Until Fruits And Nuts Are Well Coated. Beat Eggs Until Foamy. Gradually Add Brown Sugar, Beating Until Well Combined. Blend In Orange Juice, Butter Or Margarine, And Light Molasses. Add To Fruit Mixture; Stir Well Until Well Combined. Grease One 5 3/4 X 3 1/4 X 2 1/4 Inch Loaf Pan, And One 8 1/2 X 4 1/2 X 2 1/2 Inch Loaf Pan, And One 10 X 3 1/2 X 2 1/2 Inch Loaf Pan. Line Bottom And Side Of Pans With Strips Of Brown Paper; Grease Paper. Turn Batter Into Prepared Pans, Filling Each About 3/4 Full. Bake At 300 Degrees Until Done. (Allow About 1 1/2 Hours For The 5 3/4 X 3 1/4 X 2 1/3 Inch Pan And About 2 Hours For The Other Two Pans. ) Cover All Pans With Foil After One Hour. Cool Thoroughly; Remove From Pans. Wrap In Several Layers Of Wine Or Fruit Juice Moistened Cheesecloth. Over Wrap With Foil. Store In Refrigerator. Remove Moistened Cheesecloth As Needed If Cakes Are Kept Longer Than One Week. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Date Fruit Cake (05/17/93) (2:15) Servings: 2 4 C Dates, Stoned But Not Cut Up 1 Lb Walnut Meats, Not Cut Up 1 Lb Candied Cherries, Not Cut Up 1 C Flour 1/2 T Salt 3 T Baking Powder 1 C Sugar 4 Ea Eggs, Separated 1 T Vanilla Mix Dates, Walnuts And Cherries. Sift Together Flour, Salt And Baking Powder, And Mix With The Fruit Mixture. Add Sugar And Mix. Beat 4 Egg Yolks Until Thick And Mix Thoroughly Through Cake Mix. Add Vanilla. Beat Egg Whites Until Stiff And Dry And Fold Into Mixture. Line 2 Loaf Pans With Wax Paper, Pour In Mix And Bake 1 Hr At 350 Degrees. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Devil's Food Cake 1/2 Cup Shortening 1 3/4 Cups Sugar 1 Teaspoon Vanilla 3 Eggs, Separated 2 1/2 Cups Sifted Cake Flour 1/2 Cup Cocoa (Regular Type, Dry) 1 1/2 Teaspoons Soda 1 1/3 Cups Cold Water Cream Shortening And 1 Cup Of The Sugar Until Light. Add Vanilla And Egg Yolks, One At A Time, Beating Well After Each. Sift Together Dry Ingredients; Add To Creamed Mixture Alternately With Cold Water, Beating After Each Addition. Beat Egg Whites Until Soft Peaks Form; Gradually Add 3/4 Cup Sugar, Beating Until Stiff Peaks Form. Fold Into Batter; Blend Well. Bake In 2 Greased And Lightly Floured 9 X 1 1/2 Inch Round Baking Pans At 350 Degrees For 30 To 35 Minutes. Fill And Frost With Sea Foam Frosting. Prepare Shadow Icing; Drizzle Around Edge Of Frosted Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Devil's Food Cake 1 (12-15-92) (1:08) Msb Cake: 1/2 Cup Margarine 1 Cup Brown Sugar 3/4 Cup White Sugar 3 Eggs 2 Cups Sifted All Purpose Flour 2/3 Cups Cocoa 1 1/2 Teaspoons Baking Soda 3/4 Teaspoon Baking Powder 3/4 Teaspoon Salt 1 Cup Hot Strong Coffee 1 Teaspoon Vanilla Icing: 3 Tablespoons Butter 3 Tablespoons Shortening 1 Pound Icing Sugar, Sifted 1 Egg 2 Ounces Unsweetened Chocolate, Melted 2 Tablespoons Milk Cake: Preheat Convection To 325 Degrees For 10 Minutes. Cream Margarine And The Sugars Together, Add Eggs And Beat. In Separate Bowl, Sift Together Flour, Cocoa, Baking Soda, Baking Powder And Salt. Add Dry Ingredients Alternately With Liquid Ingredients To Egg Mixture. Mix Until Well Combined. Pour Batter Into Two Greased 9 Inch Pans. Bake On Convection 325 Degrees For 35 Minutes. Icing: Cream All Ingredients Together In A Medium Bowl. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dirt Cake (11/02/94) (20:49) Yield: 10 Servings 1 Lb Oreo Cookies 1/4 C Butter Or Margarine 1 8 Oz Package Cream Cheese 1 C Powdered Sugar 3 1/2 C Milk 2 Package (3 1/2 Oz) Instant French -Vanilla Pudding 12 Oz Frozen Whipped Topping 1 8-Inch Plastic Flower Pot -(Very Clean) Plastic Flowers With A Food Processor Or Blender, Crush The Cookies And Set Aside (You Can Also Put Them In A Plastic Bag And Smash Them With A Rolling Pin). Then Cream Together The Butter Or Margarine, Cream Cheese And Powdered Sugar. Combine The Milk, Pudding And Whipped Topping And Stir Into The Creamed Mixture. Layer Crushed Cookies And Then Pudding Mixture In The Flowerpot, Ending With A Thick Layer Of Cookie Crumbs On The Top. Refrigerate Until Serving Time, Then Place The Bouquet In The Top And Bring To The Table. Remove Bouquet To Serve And Scoop Out The Dessert. Serves 10 To 12. Fresh Flowers Inserted In A Florist Water Vial Can Be Used In Place Of Plastic Flowers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Double Fudge Square (12/18/93) (22:14) 1 Cup Canned Chocolate 8 Marshmallows, Quartered Syrup 1/2 Cup Walnuts Or Pecans 1 Cup Water 1 Pkg. Chocolate-Cake Mix Start Heating Oven To 350x F. Combine Syrup And Water- Pour Into 8" X 8" X 2" Pan. Sprinkle Marshmallows And Walnuts Over Top. Beat Cake Mix As Package Directs; Pour Half Over Syrup Mixture. Bake 35 To 45 Min. Serve Warm, Cut Into Squares, As Is Or With Light Cream. Makes 6 Servings. (Remaining Cake Mix May Be Baked As Cupcakes Or Layer For Another Dessert.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dreamy Chocolate Cake (12-02-92) (14:56) 2 8 Ounce Packages Semi-Sweet Chocolate Squares 1 1/3 Cups Sugar 2 Eggs, Separated Butter Or Margarine, Softened 2 1/4 Cups All-Purpose Flour 1 Cup Water 1/2 Cup Sour Cream 1 Teaspoon Double Acting Baking Soda 1/4 Teaspoon Salt 1 1/2 Cups Heavy Or Whipping Cream Confectioners' Sugar Early In Day: 1. Prepare Chocolate Cake: Grease And Flour Bottom And Side Of 10 By 3 Inch Springform Pan. Preheat Oven To 350 Degrees. In Heavy 1-Quart Saucepan Over Low Heat, Heat 3 Squares Semi- Sweet Chocolate Until Melted And Smooth, Stirring Occasionally. In Large Bowl With Mixer At Medium Speed, Beat Sugar, Egg Yolks, And 1/2 Cup Butter Or Margarine Until Light And Fluffy, About 5 Minutes, Scraping Bowl Occasionally With Rubber Spatula. With Mixer At Low Speed, Beat In Melted Chocolate, Flour, Water, Sour Cream, Baking Powder, Baking Soda, Orange Extract, And Salt; Increase Speed To Medium; Beat 2 Minutes. In Small Bowl With Mixer At High Speed, . Beat Egg Whites Until Soft Peaks Form. With Rubber Spatula Or Wire Whisk, Gently Fold Beaten Egg Whites Into Chocolate Mixture. Pour Batter Into Prepared Pan. Bake 45 Minutes Or Until Cake Springs Back When Tightly Touched With Finger. Cool Cake In Pan On Wire Rack 10 Minutes; Then Carefully Remove Side Of Pan. Cool Cake Completely On Wire Rack. Meanwhile, Prepare Chocolate Garnish: Cut Waxed Paper Into 15 X By 12 Inch Rectangle; Place On Large Cookie Sheet. In Heavy 1-Quart Saucepan Over Low Heat, Heat 5 Squares Semisweet Chocolate Until Melted And Smooth, Stirring Occasionally. Remove Saucepan From Heat. With Metal Spatula, Spread Chocolate To Evenly Cover Waxed Paper Rectangle; Refrigerate Until Firm, About 30 Minutes. Remove Cookie Sheet From Refrigerator. With Pastry Wheel Or Knife, Cut Chocolate Crosswise Into Ten 1 1/2 Inch-Wide Strips. Carefully Peel Waxed Paper From Chocolate; Refrigerate Until Ready To Use. Prepare Chocolate Cream: In 2 Quart Saucepan Over Medium Heat, Heat Heavy Cream, 8 Squares Semi- Sweet Chocolate, And 4 Tablespoons Butter Or Margarine To Boiling, Stirring Constantly, Until Mixture Is Smooth. Pour Mixture Into Large Bowl; Let Cool Completely At Room Temperature. With Mixer At High Speed, Beat Chocolate Mixture Until Light And Fluffy. Remove Cake From Cake-Pan Bottom. With Serrated Knife, Cut Cake Horizontally Into 2 Layers. Place One Cake Layer On Cake Platter; Spread With One-Third Chocolate Cream; Top With Second Cake Layer. With Spatula, Spread Remaining Chocolate Cream Around Side And On Top Of Cake. Remove Chocolate Strips From Refrigerator; Let Stand About 5 Minutes To Soften Slightly. Arrange Chocolate Strips In A Circular Fashion On Top Of Cake. Lightly Dust Top Of Cake With Confectioners' Sugar; Refrigerate. To Serve, Let Stand At Room Temperature 20 Minutes To Allow Chocolate To Soften Slightly For Easier Cutting. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dried Apple Cakes (12-05-93) (14:23) Servings: 12 1/2 Lb Dried Apples, Chopped 4 C Water 1 C Sugar 1 X Recipe Dry Baking Mix 1 1/2 C Sourdough Starter 1/2 C Brown Sugar 1 T Cinnamon 1/2 T Nutmeg 1/4 C Butter Cook Dried Apples In 4 Cups Water Until Tender. Drain And Save Juice. Measure 2 Cups Juice, Adding Water If Needed. Mix 1/4 Cup Sugar With Dry Baking Mix; Stir In Sourdough Starter To Moisten Flour. Turn Out Onto A Floured Surface, Knead Lightly; Pat Or Roll To A 12x18 Inch Rectangle. Sprinkle With Apples. Roll, Starting At Short End; Cut Into 12 Slices. Put Remaining Sugar, Brown Sugar, Cinnamon, Nutmeg, Butter And The 2 Cups Apple Liquid Into A Large Deep Skillet. Bring To A Boil. Gently Lower Apple Slices Into Hot Syrup. Bake In A 375 Degrees. Oven For 35-40 Mins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dutch Apies Cake (12/12/93) (23:31) 3 Tablespoons Shortening 1 Cup Sugar 1 1/2 Cup Flour 1 Teaspoon Baking Soda 1/4 Cup Milk, Sour Combine The Sugar And Flour And Cut In The Shortening. Dissolve The Soda In The Sour Milk And Add To First Mixture. Roll Dough About 3/4 Inch Thick On Floured Board And Cut With Cookie Cutter Or In Squares. Bake At 400-F For 10 Minutes. Sprinkle With Granulated Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dutch Apple Cake (08-08-93) (14:04) Servings: 6 1 C All Purpose Flour 5 T Sugar 1 T Baking Powder 2 T Low Fat Margarine 2 Ea Egg Whites, Slightly Beaten 1/4 C Skim Milk 1/2 T Vanilla Extract 4 C Sliced Peeled Apples 1 T Ground Cinnamon Preheat Oven 375f. Grease And Flour A 9 In. Tart Or Pie Pan. In A Mixing Bowl, Combine Flour, 2 T Sugar And Baking Powder. With A Pastry Blender Or 2 Knives, Cut In 1 1/2 T Margarine. Add Egg Whites, Milk And Vanilla; Beat Until Smooth. Batter Will Be Stiff. Spoon Into Prepared Pan And Spread Batter To Fit Pan. Arrange Apple Slices, Overlapping, In 2 Concentric Circles To Cover Batter. In A Small Bowl, Combine 3 T Sugar And Cinnamon; Sprinkle Over Apple Slices. Dot With 1/2 T Margarine. Bake 30 Min. Cool 10 Min Before Serving. Cal: 183; Fat: 2 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dutch Cheesecake (08-08-93) (22:41) Servings: 10 -----------------------------------Crust----------------------------------- 1 X Shortbread; See Recipe ---------------------------------Cheesecake--------------------------------- 2 Ea Eggs; Large, Separated 1/4 C Confectioners' Sugar; Plus 2 T Confectioners' Sugar 1 1/2 C Gouda Cheese; Grated 1/3 C Light Cream Or Half & Half 1/4 C Unbleached Flour 1 T Lemon Juice 1 T Lemon Rind; Grated 1/3 C Raisins; Golden Note: Use An 8-Inch Tart Pan In This Recipe. Preheat The Oven To 350 Degrees F. In A Large Mixing Bowl, Beat Together The Egg Yolks And 1/4 Cup Of The Confectioners' Sugar Until Well Blended - About 5 Minutes. Beat In The Cheese, Cream, Flour, Lemon Juice, Lemon Rind And Raisins. Beat The Egg Whites Until Frothy, Then Gradually Add The Remaining Confectioners' Sugar And Continue To Beat Until The Whites Form Stiff Peaks. Fold The Egg Whites Into The Cheese Mixture. Pour The Cheese Mixture Into The Prepared Crust And Bake For 45 Minutes. Cool To Room Temperature, Then Chill Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Apple Cinnamon Cake (05-16-92) (0:52) 4 Tablespoons Soft Margarine, Melted 1 Cup Brown Sugar 1 Egg 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Cinnamon 1 1/2 Cups Diced Apples (About 2 To 3 Apples) 1/2 Cup Whole Wheat Flour 1/2 Cup Bran Preheat Oven To 300 Degrees. Have Ready A Greased 9 X 9 Inch Baking Pan. Combine The Margarine, Sugar, Egg, Baking Soda, Salt, And Cinnamon. Add Apples And Mix Well. Stir In Flour And Bran. Fold Into Prepared Pan. Bake At 300 Degrees For 1 Hour. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Applesauce Cake (11-18-92) (3:09) Ibm 1 2/3 Cups All-Purpose Flour 1 Cup Packed Light Brown Sugar 1/2 Cup Applesauce 1/3 Cup Salad Oil 1 Teaspoon Ground Allspice 1 Teaspoon Baking Soda 1 Teaspoon Cider Vinegar 1/2 Teaspoon Salt 1/2 Cup Pitted Prunes, Diced Confectioners' Sugar For Garnish Preheat Oven To 400 Degrees. In Bowl, Beat First 8 Ingredients And 1/4 Cup Water; Pour Into Greased 9 X 9 Inch Baking Pan. Sprinkle Cake With Prunes. Bake 20 To 22 Minutes. Sprinkle With Confectioners' Sugar. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Double Chocolate Banana Snack Cake (01/08/94) (23:20) 2 Cups Flour - All Purpose 1 Cup Sugar 2 Tablespoon Cocoa - Unsweetened 1 Teaspoon Baking Soda 3/4 Cup Milk 1/2 Cup Banana - Mashed Ripe 1 Tablespoon Lemon Juice 1 Teaspoon Vanilla 3/4 Cup Chocolate Chips - Semisweet Preheat Oven To 350f. Mix Together Flour, Sugar, Cocoa, Baking Soda And Salt. Make Well In Center Of Ingredients. Add Milk, Banana, Butter, Lemon Juice And Vanilla. Beat With Fork Till Well Blended, About 2 Minutes. Stir In Chocolate Chips. Pour Into Greased 9" Square Cake Pan. Bake In 350f Oven For 45-50 Minutes Or Till Done. Cool Completely. To Serve, Sprinkle With Icing Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Elfin Chocolate Chip Cheesecake (10-07-92) (19:14) 1 Graham Cracker Pie Crust 1 Package (8 Ounces) Cream Cheese, Softened 1/3 Cup Sugar 1 Cup (1/2 Pint) Sour Cream 2 Teaspoons Vanilla 1 8 Ounce Container Frozen Whipped Topping, Thawed 1 Cup (6 Ounces) Mini Chocolate Chips Beat Cream Cheese Until Smooth; Gradually Beat In Sugar. Blend In Sour Cream And Vanilla. Fold In Whipped Topping, Blending Well. Stir In Mini Chocolate Chips. Spoon Into Crust. Chill Until Set At Least 4 Hours. Garnish With Whipped Topping If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egyptian Chocolate Cake (08-08-93) (14:05) Servings: 12 1 3/4 C Flour; Unbleached, Sifted 2 T Baking Powder 1 T Cinnamon; Ground 1/8 T Cloves; Ground 4 Oz Semisweet Chocolate 1/2 C ; Brewed Strong Coffee 1/2 C Butter Or Regular Margarine 1 C Sugar 2 Ea Eggs; Large 1 T Vanilla Extract 1/2 C Milk 1 X ---Cinnamon Whipped Cream--- 2 C Heavy Whipping Cream 1/4 C Sugar 2 T Vanilla Extract 1/2 T Cinnamon; Ground Sift The Flour, Baking Powder, Cinnamon And Cloves Together; Set Aside. Combine Chocolate And Coffee In Small Saucepan. Cook Over Low Heat Until The Chocolate Is Melted, Stirring Constantly. Remove From Heat And Cool To Room Temperature. Cream The Butter And Sugar Together In A Mixing Bowl, Until They Are Light And Fluffy. Use An Electric Mixer Set On Medium Speed. Add Eggs, One At A Time, Beating Well After Each Addition. Beat In Vanilla And Chocolate Mixture. Add Dry Ingredients Alternately With Milk To The Creamed Mixture, Beating Well After Each Addition. Pour Batter Into 2 Greased And Waxed Paper-Lined 8-Inch Cake Pans. Bake In A Preheated 350 Degree F. Oven For 30 Minutes Or Until Cake Tests Done. Cool In Pans On Racks For 10 Minutes. Remove From Pans; Cool Completely On Racks. To Assemble The Cake, Place One Cake Layer On Serving Plate. Spread With Cinnamon Whipped Cream. Top With Second Cake Layer. Frost Sides And Top With Remaining Cinnamon Whipped Cream. Refrigerate Until Serving Time. Cinnamon Whipped Cream: Chill Large Mixing Bowl And Beaters. Combine Cream, Sugar, Vanilla, And Cinnamon And Beat With An Electric Mixer Set At High Speed Until Soft Peaks Form And Mixture Is Thick Enough To Spread. Do Not Overbeat Or You Will Have Butter Instead Of Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Everyday Cupcakes 1/2 Cup Shortening 1 3/4 Cups Sifted All Purpose Flour 1 Cup Sugar 2 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Egg 3/4 Cup Milk 1 Teaspoon Vanilla Place Shortening In Mixing Bowl. Sift In Dry Ingredients. Add Egg And Half The Milk; Mix Until Flour Is Moistened. Beat 2 Minutes At Low Speed On Electric Mixer. Add Remaining Milk And Vanilla; Beat 1 Minute Longer. Fill Paper Bake Cups In Muffin Pans Half Full. Bake At 375 Degrees For 18 To 20 Minutes Or Until Done. Cool; Frost With Jelly Frosting. Makes 1 1/2 Dozen Cupcakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fat-Free Pineapple Upside Down Cake (02/13/94) Yield: 12 Servings No-Stick Cooking Spray 1/3 C Brown Sugar, Packed 2 Tb Light Corn Syrup (Karo) 1 Tb Lemon Juice 7 Canned Pineapple Rings - Well-Drained 1 C Flour 1/4 C Cornstarch 1 1/2 Ts Baking Powder 1/2 Ts Salt 1 C Sugar 2/3 C Skim Milk 2 Egg Whites 1/3 C Light Corn Syrup (Karo) 1 Ts Vanilla Spray 9-Inch Cake Pan With Cooking Spray. Add Brown Sugar, Corn Syrup And Lemon Juice; Stir To Combine. Place In 350 F Oven 3 Minutes. Arrange Pineapple Rings And Cherries In Pan; Set Aside. In Large Bowl, Combine Flour, Corn Starch, Baking Powder And Salt. In Medium Bowl, Stir Sugar And Milk Until Sugar Is Almost Dissolved. Add Egg Whites, Corn Syrup And Vanilla; Stir Until Blended. Gradually Add To Flour Mixture, Stirring Until Smooth. Pour Into Pan. Bake In 350 F Oven 35 To 40 Minutes Or Until Toothpick Inserted In Center Comes Out Clean. Immediately Loosen Edge Of Cake With Spatula And Invert Onto Serving Plate. Remove Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fat-Free Pumpkin Raisin Cake (02/13/94) (23:40) Yield: 16 Servings Non-Stick Cooking Spray 1 2/3 C Flour 2/3 C Sugar 1/4 C Nonfat Dry Milk 1 Ts Baking Soda 1/2 Ts Baking Powder 1/2 Ts Salt 2 Ts Pumpkin Pie Spice 1/2 C Raisins 2 Egg Whites 1 C Canned Solid-Pack Pumpkin 1/3 C Corn Syrup, Light Or Dark 1/3 C Orange Juice --------------------Fat-Free Cream Sauce------------------------- 1 C Nonfat Vanilla Yogurt 1/2 C Confectioners' Sugar Spray 9-Inch Square Baking Pan With Cooking Spray. In Large Bowl Combine Dry Ingredients; Stir Until Smooth. Pour Into Prepared Pan. Bake In 350 Degree F Oven 35 Minutes Or Until Toothpick Inserted In Center Comes Out Clean. Cool In Pan On Wire Rack. If Desired, Serve With Fat-Free Yogurt Cream Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Feathery Fudge Cake 2/3 Cup Butter Or Margarine 1 3/4 Cups Sugar 1 Teaspoon Vanilla 2 Eggs 2 1/2 1 Ounce Squares Unsweetened Chocolate, Melted And Cooled 2 1/2 Cups Sifted Cake Flour 1 1/4 Teaspoons Soda 1/2 Teaspoon Salt 1 1/4 Cups Icy Cold Water Cream Butter. Gradually Add Sugar, Creaming Until Light. Add Vanilla And Eggs, One At A Time, Beating After Each. Blend In Chocolate. Sift Together Flour, Soda And Salt. Add To Creamed Mixture Alternately With Water, Beating After Each Addition. Turn Into 2 Greased And Lightly Floured 9 X 1 1/2 Inch Round Baking Pans. Bake At 350 Degrees For 30 To 35 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Festive Irish Cream Cheesecake (05-11-93) (6:54) Servings: 10 1 C Graham Cracker Crumbs 1 C Sugar 1/4 C Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/2 C Cold Water 1 C Sugar 3 Ea Large Eggs, Separated 16 Oz Cream Cheese, Softened 2 T Cocoa 2 T Bourbon 1 C Whipping Cream, Whipped Combine Graham Cracker Crumbs, Sugar, And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Soften Gelatin In Water, Stir Over Low Heat Until Dissolved. Blend In 3/4 Cup Sugar And Beaten Egg Yolks; Cook Stirring Constantly, Over Low Heat, 3 Minutes. Combine Cream Cheese And Cocoa, Mixing At Medium Speed On Electric Mixer Until Well Blended. Gradually Add Gelatin Mixture And Bourbon, Mixing Until Well Blended. Chill Until Thickened, But Not Set. Beat Egg Whites Until Foamy; Gradually Adding The Remaining Sugar, Beating Until Stiff Peaks Form. Fold Egg Whites And Whipped Cream Into Cheese Mixture And Pour Over Crust. Chill Until Firm. Garnish With Chocolate Curls And Small Silver Candy Balls, If Desired. Variation: Substitute 2 T Cold Coffee For Bourbon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Finnish Curd Cake (08-08-93) (22:42) Servings: 8 -----------------------------------Crust----------------------------------- 2 T Butter; * 2/3 C Bread Crumbs; Dry ** ------------------------------------Cake------------------------------------ 1 1/2 T Baking Powder 1 C Unbleached Flour; Sifted 1 C Cottage Cheese 2 Ea Eggs; Large 1/2 C Brown Sugar 1 T Cinnamon; Ground 1 T Cardamom; Ground 1/2 T Ginger; Ground 1 T Orange Rind; Grated 1 T Lemon Rind; Grated 1/2 C Butter, Melted, * * Use Sweet Cream Butter In This Recipe. ** Note: This Recipe Can Vary Depending On The Type Of Pan You Use. Butter The Baking Dish, Pie Pan, Or Springform Pan Until Generously Coated. Sprinkle The Crumbs As Needed Into The Pan, Then Turn The Pan Around And Shake Gently, Distributing The Crumbs Along The Sides As Well. The Crumbs Should Completely Coat The Inside Of The Pan. Chill Briefly To Set The Crumbs And Then Fill With The Desired Filling. Cake: Preheat The Oven To 325 Degrees F. Sift Together The Flour And Baking Powder And Set Aside. Press The Cottage Cheese Through A Sieve. In A Large Mixing Bowl, Beat The Eggs And The Sugar Until They Are Frothy. Add The Spices And Fruit Rinds. Add The Cottage Cheese And Blend All The Ingredients Well. Stir In The Butter, Then Add The Dry Mixture, Mixing Well. Pour The Mixture Into The Prepared Crust And Bake For 1 Hour. Note: Again This Is More Like A Quick Bread, And You Can Increase The Sugar If You Like As This Is Not Particularly Sweet. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fluffy Gold Cake (05/17/93) (2:16) Servings: 1 2 C Cake Flour, Sifted 1 1/3 C Sugar 3 T Baking Powder 1 T Salt 1/3 C Shortening 1 C Milk 1 T Vanilla 4 Ea Egg Yolks Sift Together Dry Ingredients And Put In Mixing Bowl. Add Shortening And Half The Milk. Mix. Add Remaining Milk, Vanilla, And Egg Yolks. Blend Well. Pour Into 2 Greased And Floured Round Layer Pans And Bake At 350 Degrees For 30-35 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Four-Spice Cake (03/07/94) (13:57) 1 Cup Golden Raisins 2 Cups Cake Flour 1 T Baking Soda 1 T Ground Nutmeg 1 T Ground Cinnamon 1/2 T Ground Allspice 1/2 T Ground Cloves 1/2 T Salt 1 Cup Light-Brown Sugar, Packed 2 Egg Whites 1 Cup Low-Fat Buttermilk Date Puree (Recipe Follows) Orange Syrup With Orange Slices (Recipe Follows) Soak Raisins In Hot Water To Cover Until Plump. Drain. Sift Together Flour, Soda, Nutmeg, Cinnamon, Allspice, Cloves, And Salt Into Large Bowl. Stir In Brown Sugar. Beat Egg Whites Lightly In Another Bowl. Stir Into Dry Ingredients Along With Drained Raisins Just Until Blended. Pour Into 2-Quart Fluted Tube Pan Sprayed With Non-Stick Vegetable Spray. Bake At 350 Degrees F. 35 To 45 Minutes Or Until Cake Tests Done In Center. Brush Cake With Orange Syrup And Decorate With Orange Slices. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Frankfurt Crown Cake (05/14/93) (6:09) Servings: 10 ------------------------------------Cake------------------------------------ 1 C Butter; No Margarine 1 1/2 C Sugar 6 Ea Eggs; Large * 1 1/2 T Grated Lemon Rind 8 T Rum 4 T Baking Powder 3 1/2 C Flour; Unbleached, Sifted ----------------------------Butter-Cream Filling---------------------------- 1 C Sugar 3/4 C ;Water 6 Ea Egg Yolks; Large 1 T Rum Butter Or Margarine, Unsalted ------------------------------Praline Topping------------------------------ 2 T Butter 1 C Sugar 1/2 C ;Water 1 C Almonds; Blanched, Sliced -------------------------------Apricot Glaze------------------------------- 1/2 C Apricot Jam * Egg Yolks Must Be Beaten Into The Cake One At A Time So Keep The Yolks Separated From Each Other. Cake: To Prepare Cake, Cream Butter And Sugar Until Very Light And Fluffy, About 5 Minutes. Beat In Egg Yolks, One At A Time. Mix In Lemon Rind And 2 T Rum. Sift Baking Powder And Flour Together. Gently Mix Into The Butter Mixture. Beat Egg Whites Until Stiff But Not Dry. Gently Fold The Egg Whites Into The Batter. Pour Into A Well-Greased 10-Inch Tube Pan. Bake In A Preheated 325 Degree F. Oven For About 60 Minutes Or Until The Cake Tests Done. Cool Cake In Pan For 10 Minutes And Then Turn Out On Wire Rack To Cool Completely. Slice Cake Crosswise Into 3 Layers. Pour About 2 T Of Rum Over Each Layer. Butter-Cream Filling: For Butter-Cream Filling, Boil Sugar And Water To 238 Degrees F. (Soft Ball Stage). Beat Egg Yolks Until Very Light And Fluffy, 5 To 10 Minutes. While Still Beating The Egg Yolks, Add The Sugar Syrup In A Thin Stream. Beat 5 Minutes More, Until Very Thick And Doubled In Bulk. Slowly Beat In The Rum. Beat The Butter In A Small Bowl Until Soft And Light. Beat Butter Into The Egg Mixture A Little At A Time. Continue Beating Until Thick. Chill Until Mixture Can Be Spread. If Mixture Is Too Soft, Beat In Additional Butter. Praline Topping: While Butter-Cream Is Cooking, Spread 2 T Butter Thickly In A 9 X 13-Inch Baking Pan For Praline Topping. Then In A 1-Quart Saucepan, Boil Sugar An Water To 238 Degrees F. (Soft Ball Stage). Stir In Almonds; Cook Until Mixture Reaches 310 Degrees F. Or Until Syrup Caramelizes. Pour Syrup Into Prepared Baking Pan. When Cool, Break Up Praline And Grind It In A Blender For A Few Seconds. Apricot Glaze: Finally Heat Jam And Press Through A Strainer Or Sieve To Make Apricot Glaze. Cake Assembly: To Assemble Cake, Place Bottom Layer Of Cake On Cake Plate And Spread With Half Of The Butter Cream. Repeat With Second Layer. Place Third Layer On Top. Spread Top And Sides Of Cake With Apricot Glaze. Press Praline Powder Onto Glaze. Any Remaining Butter Cream Can Be Used To Decorate The Top Of The Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Cheesecake (08-08-93) (22:43) Servings: 16 -----------------------------------Crust----------------------------------- 1 X Shortbread; See Recipe 22 ---------------------------------Cheesecake--------------------------------- 1 Lb Cream Cheese 1/2 Lb French Cheese; * 1/3 C Sugar; Granulated 1 T Unbleached Flour 4 Ea Eggs; Large, Separated 1/4 C Sour Cream 1/4 C Heavy Cream 1 T Real Vanilla Extract 1 T Confectioners' Sugar Note: If You Are On A Diet And Have To Ask How Many Calories Are In This * Use The Soft Double Creme French Cheese In This Recipe. ------------------------------------------------------------------------- Preheat The Oven To 350 Degrees F. In A Large Mixing Bowl, Beat Together The Cream Cheese And The Double Creme, Then Add The Sugar And Flour And Beat Until Thoroughly Blended. Stir In The Egg Yolks, Sour Cream, Heavy Cream And Vanilla. Beat The Egg Whites Until They Are Frothy, Then Gradually Add The Confectioners' Sugar And Beat Until The Whites Form Stiff Peaks. Fold The Whites Into The Cheese Mixture. Pour The Mixture Into The Prepared Crust And Bake For 45 Minutes, Or Until The Center Is Firm. Cool To Room Temperature, Then Chill Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Apple Cake (11/02/94) (21:29) Servings: 1 1 C Oil 2 C Sugar 2 Eggs 1 Ts Vanilla 3 C Fresh Apples Chopped 1 C Chopped Nuts 3 C Flour 1 Ts Baking Soda 1 Ts Salt 1 Ts Cinnamon Mix Oil, Sugar, Eggs, Vanilla. Add Apples, Nuts. Mix Together Flour, Soda, Salt, Cinnamon. (Mix Well). Put In Ungreased Pan. Bake At 325 For 40 Min. Or Until Golden Brown. Dough Will Be Very Thick And Stiff. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Fresh Banana Orange Cake (05-16-92) (22:58) 1 Teaspoon Finely Grated Orange Peel 1 Large Ripe Banana 1/4 Cup Soft Margarine 2/3 Cup Brown Sugar 1 Egg, Beaten 1 Tablespoon Orange Juice 1/2 Cup Whole Wheat Flour 1/2 Cup Bran 1 Teaspoon Baking Soda 1 Teaspoon Salt 1/2 To 3/4 Cup Powdered Sugar 2 Teaspoons Additional Orange Juice Preheat Oven To 350 Degrees. Grate The Orange Peel. Have Ready A Greased 8 X 8 Inch Cake Pan. Cream Together The Banana, Margarine, Sugar, Egg, Orange Juice, And Orange Peel. Blend In The Dry Ingredients Except The Powdered Sugar And Mix Well. Pour Into Cake Pan. Bake At 350 Degrees For 30 Minutes. Cool In Pan. Make A Glaze By Mixing Powdered Sugar And Orange Juice; Pour Over Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Fruit Cheesecake (01/13/94) (1:53) 1 1/4 - Cups Graham Cracker Crumbs 1/4 - Cup Finely Chopped Pecans 1/2 - Teaspoon Cinnamon 3 - Tablespoon Butter Or Margarine, Melted 4 - Tablespoon Honey, Divided 3/4 - Cup Part Skim Milk Ricotta Cheese 1/2 - Cup Yogurt 2 - Eggs 2 - Tablespoon Freshly Squeezed Lemon Juice 1 - Teaspoon Vanilla 2 - Ripe Bananas, Cut In Chunks 1/4 - Cup All-Purpose Flour 2 - Kiwi Fruits, Peeled And Sliced 1/2 - Pt Fresh Strawberries Butter A 9" Pie Plate. In A Medium Bowl, Combine Graham Cracker Crumbs, Pecans And Cinnamon. Mix In Butter And 2 Tablespoon Honey; Press Into Pie Plate. Bake In A 350 Degree Oven For 10 Minutes; Cool Completely. Meanwhile, In Container Of Electric Blender Or Food Processor, Combine Ricotta Cheese, Yogurt, Eggs, Lemon Juice And Vanilla. Cover. Blend Or Process Until Smooth. Add Bananas, Flour And Remaining 2 Tablespoon Honey. Blend Or Process Until Smooth. Pour Into Prepared Crust. Bake In 350 Degree Oven 30 To 35 Minutes Or Until Set. Chill. Garnish With Kiwi And Strawberries. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Strawberry Coffee Cake (01/15/94) (5:56) 1 - Cup Flour 1/2 - Cup Sugar 2 - Teaspoon Baking Powder 1/2 - Teaspoon Salt 1/2 - Cup Milk 1 - Egg 2 - Tablespoon Melted Butter 1 1/2 - Cups Sliced Fresh Strawberries Topping: 1/4 - Cup Butter 1/2 - Cup Flour 1/2 - Cup Sugar Sift First 4 Ingredients Together; Turn Mixture Into Small Bowl Of Electric Mixer. Add Milk, Egg And Butter; Beat Until Blended. Spread In Well-Buttered 8" Square Pan. Top With Strawberries. For Topping: Mix Butter Into Flour And Sugar With Fingertips Until Mixture Resembles Meal. Sprinkle Over Strawberries. Bake @ 375 Degrees 40 Minutes. This Is Best Eaten Within A Couple Of Hours After Baking. Serves 12. Nice For Brunch. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Strawberry Cupcakes (12/11/93) (21:48) Servings: 24 1 3/4 C All-Purpose Flour 1 T Baking Soda 1 C Sugar 1/2 C Chopped Walnuts 2 X Eggs 1/2 C Vegetable Oil 1/2 T Almond Or Vanilla Extract 10 Oz Package Frozen Sweet Strawberries* * Or 1 Cup Crushed Fresh Strawberries Mixed With 3 T Sugar Mix Together Flour, Baking Soda, Sugar And Nuts In A Bowl. In Another Bowl, Beat Together Eggs, Flavoring And Oil Until Well Blended. Add Strawberries And Beat At Slow Speed Of Mixer Until Berries Are Partially Broken. Beat In Flour Mixture Slowly Until Smooth, But Pieces Of Berries Are Still Visible. Pour Batter Into Greased Muffin Tins, Filling To Half. Bake At 350 Degrees F For 30 Minutes, Or Until They Test Done. Or, Bake In Greased 9x5x3" Loaf Pan For At 350 Degrees F For 1 Hour, Or Until Done. Sprinkle With Powdered Sugar If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Frozen Peppermint Cheesecake (01/13/94) (1:56) 1 1/4 - Cup Chocolate Wafer Cookie Crumbs 1/4 - Cup Margarine, Melted 1/4 - Cup Sugar 1 - 8 Oz Package Cream Cheese, Softened 1 - Can Sweetened Condensed Milk 1 - Cup Crushed Hard Peppermint Candy 2 - Cups Whipping Cream, Whipped Combine Crumbs, Margarine, Sugar; Press Firmly On Bottom And Halfway Up Side Of 9" Springform Pan Or 13 X 9" Baking Dish. In Large Mixer Bowl, Beat Cheese Until Fluffy. Gradually, Beat In Sweetened Condensed Milk. Stir In Crushed Candy. Fold In Whipped Cream. Pour Into Prepared Pan; Cover. Freeze 6 Hours Or Overnight. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruitcake Balls (12/18/93) (22:10) Prepare Fruitcake Batter From Favorite Recipe. Fill Well-Greased Custard Cups 3/4 Full. Bake In Slow Oven (300x) 1 1/2 Hours Or Till Toothpick Inserted In Cake Comes Out Clean. Cool. To Make Ball: Turn A Cake Out Of Its Custard Cup And Invert Over Cake Still In Cup. Wrap Tightly Into Ball With Saran Wrapping; Tie With Ribbon And Ornaments. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruit Cocktail Cake Sift Into Bowl: 1 Cup Flour 1 Cup Sugar 1 Teaspoon Salt 1 Teaspoon Soda Beat: 1 Egg Slightly And Add To Dry Ingredients Add: 1 Teaspoon Vanilla 2 Cups Fruit Cocktail Pour Into Greased Baking Dish And Sprinkle Batter With: 1 Cup Brown Sugar 1/2 Cup Chopped Walnuts Bake At 350 Degrees For 45 Minutes. Serve Warm With Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruit Cocktail Cake 1 (05-01-93) (19:51) Servings: 8 2 C Unbleached Flour 1 1/2 C Sugar 2 C Fruit Cocktail 2 T Baking Soda 2 Ea Large Eggs 1 X Pinch Salt Mix All Ingredients In A 9 X 13-Inch Pan. Mix By Hand. Bake At 350 Degrees F. For About 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruit-Laced Yogurt Cheesecake (03/12/94) (23:03) 1 Cup Graham Cracker Or Ginger Snap Crumbs 2 T Peach Or Any Flavor Baby Food Fruit Puree, Optional 2 Cups Yogurt Cheese (Recipe Follows) 1 Cup Low-Fat Ricotta Cheese Or Fat-Free Cottage Cheese 3 Egg Whites 2 1/2 T Cake Flour 1/3 Cup Nonfat Milk 3/4 Cup Sugar 2-3 T Vanilla 1 Cup Fresh Fruit Puree (Recipe Follows) Sprinkle Crumbs In Bottom Of 10-Inch Springform Pan Sprayed With Non- Stick Spray. Or Lightly Mix Crumbs And 2 Tablespoons Fruit Puree And Press Onto Bottom And About 1 Inch Up Sides Of Pan. If Using Puree Bake At 350 Degrees F. 5 Minutes. Combine Yogurt Cheese, Ricotta Cheese, Egg Whites, Cake Flour, Nonfat Milk, Sugar And Vanilla In Food Processor Bowl. Process Only Until Smooth And Blended. (Over-Blending Will Produce Bubbles). Turn Into Prepared Pan. Bake At 350 Degrees 40 To 45 Minutes Or Until Just Set. Cool On Rack. Remove Sides Of Springform Pan. Cover Cheesecake And Chill Until Serving Time. Lace Some Fresh Fruit Puree On Top Or Garnish With Thin Slices Fresh Fruit. Serve With Remaining Fruit Puree. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruity Applesauce Cake (04-19-93) (23:40) Ibm 1/2 Cup Whole Wheat Flour 1/2 Cup All-Purpose Flour 2 Tablespoons Sugar 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Teaspoon Cinnamon 1 Cup Bran Cereal 1 Cup Unsweetened Applesauce 3 Tablespoons Vegetable Oil 4 Egg Whites 1 1/2 Teaspoons Vanilla 1 Cup Finely Chopped Dried Fruit Vegetable Cooking Spray 9 Tablespoons Non-Dairy Whipped Topping In Medium Bowl Stir Together Flours, Sugar, Soda, Salt And Cinnamon; Set Aside. In Large Mixing Bowl Combine Cereal, Applesauce, Oil, Egg Whites, Vanilla And Dried Fruit; Let Stand 3 Minutes. Add Flour Mixture, Stirring Only Until Combined. Heat Oven To 350 Degrees. Spread Batter Into 8 X 8 X 2 Inch Baking Pan Coated With Cooking Spray. Bake 30 Minutes Or Until Wooden Pick Inserted Near Center Comes Out Clean. Let Cool Slightly; Cut Into 9 Squares. Serve, If Desired With 1 Tablespoon Whipped Topping On Each. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fudge Caramel Cake (11/01/94) (0:01) Yield: 10 Servings 2 Chocolate-Inch Layers Of Chocolate. Cake 1 Fudge Icing (Recipe) 1 Caramel Sauce (Recipe) 1 1/2 C Cashews, Roasted, Unsalted 2 C Heavy Cream 2 1/2 Lb Semisweet Chocolate 1/3 C Light Corn Syrup 1 C Brown Sugar, Firmly Packed 2 Ts Butter 1/8 Ts Salt 1/3 C Heavy Cream For Cake: Slice Round Cake Layers Horizontally In Half To Make 4 Round Cake Layers. Place 1 Layer On Plate And Top With Fudge Icing, Caramel Sauce And Cashews. Repeat With Next 2 Cake Layers. Place Final Cake Layer On Top, Frost Top And Sides Of Cake With Fudge Icing And Cover Sides Of Cake With Chopped Cashews. Fudge Icing: Bring Cream To Boil. Stir In Chocolate Until Melted And Smooth. This Will Be Very Soft But Will Harden When Cooled. Refrigerate Until Workable Consistency. Note: The Time It Takes To Get To A Workable Consistency Depends On The Weather. This Is Much Like Making Fudge Candy. The Author, (Arlene Lightsey), Made This Sauce On A Cool, Clear Day And Had No Problem. Caramel Sauce: Bring First 4 Ingredients To Boil And Reduce To Thick Syrup. Very Carefully, (Because It Will Splatter), Add Cream. Refrigerate Until Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Fudge Cupcakes 2/3 Cup Brown Sugar 1/3 Cup Milk 2 1 Ounce Squares Unsweetened Chocolate 2/3 Cup Brown Sugar 1/3 Cup Shortening 1 Teaspoon Vanilla 2 Eggs 1 1/3 Cups Sifted All Purpose Flour 1 Teaspoon Soda 1/2 Teaspoon Salt 1/2 Cup Milk Combine 2/3 Cup Brown Sugar, 1/3 Cup Milk, And Chocolate In Saucepan. Stir Over Very Low Heat Until Chocolate Melts; Cool. Gradually Add 2/3 Cup Brown Sugar To Shortening, Creaming Until Sugar Is Dissolved. Add Vanilla And Eggs, One At A Time, Beating Well After Each. Sift Together Flour, Soda, And Salt. Add To Creamed Mixture Alternately With 1/2 Cup Milk, Beating After Each Addition. Stir In Chocolate Mixture. Fill Paper Bake Cups In Muffin Pans Half Full. Bake In Moderate Oven (375 Degrees) About 20 Minutes. Makes About 2 Dozen Cupcakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fudge Truffle Cheesecake (5-19-98) 2 Cups (12 Oz. Pkg) Semi-Sweet Choc. Chips 3 Pkgs. (8 Oz. Ea.) Cream Cheese, Softened 1 14oz. Can Sweetened Condensed Milk 4 Eggs 2 Tsps. Vanilla 1 Prepared Chocolate Cookie Crumb Crust Heat Oven To 300. In Heavy Saucepan, Over Low Heat, Melt Chips, Stirring Constantly. In Large Bowl, Beat Cream Cheese Till Fluffy. Beat In Milk Until Smooth. Add Melted Chips And Remaining Ingredients. Pour Into Prepared Crust. Bake 1 Hour And 5 Minutes, Until Center Is Set. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Funnel Cakes (02/26/94) (13:52) 1 Cup Whole Wheat Flour 1 1/4 Teaspoon Salt (Optional) 1/2 Teaspoon Baking Soda 3/4 Teaspoon Baking Powder 2 Teaspoon Honey 1 Egg 7/8 Cup Warm Milk Oil For Deep Frying Honey Or Maple Syrup Sift Together All The Dry Ingredients And Then Add The Honey, Egg, And The Milk. Beat Until Smooth. Heat About 2 Inches Of The Oil In A Large Cast-Iron Skillet. To Test The Correct Temperature, Drop A Small Piece Of Dough Into The Oil. If It Floats To The Top And Bubbles Appear Around The Edges, You Are Ready To Make The Funnel Cakes. Hold Your Finger At The Bottom Of The Funnel And Pour In Some Batter. Then, Using A Spiral Motion, Let The Batter Pour Into The Oil. The Cakes Should Look Like Free-Form Spiral Sculpture. Fry Until Golden Brown, Turning Once. Drain On Paper Towels. Drizzle With Honey Oar Maple Syrup And Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gala Apricot Cheesecake (05-11-93) (7:01) Servings: 10 2 1/4 C Quick Oats, Uncooked 1/3 C Brown Sugar, Packed 3 T Unbleached All-Purpose Flour 1/3 C Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/3 C Cold Water 16 Oz Cream Cheese, Softened 1/2 C Granulated Sugar 2 T Brandy 1/2 C Dried Apricots, Fine Chop 1 C Whipping Cream, Whipped 10 Oz (1 Cup) Apricot Preserves 1 T Brandy Combine Oats, Brown Sugar, Flour And Margarine, Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 15 Minutes. Cool Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese And Granulated Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Gradually Add Gelatin And Brandy To Cream Cheese Mixture Mixing Until Well Blended. Chill Until Slightly Thickened; Fold In Apricots And Whipped Cream. Pour Into Crust; Chill Until Firm. Heat Combined Preserves And Brandy Over Low Heat; Cool. Spoon Over Cheese- Cake. Variation: Substitute Neufchatel Cheese For Cream Cheese -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Chocolate Cake (04-09-93) (1:44) Ibm Coconut Pecan Frosting (See Frosting) 4 Squares (1 Ounce) Each, Semi-Sweet Chocolate 2/3 Cup Vegetable Shortening 3 Eggs 1 1/4 Cups Sugar 1 1/2 Cups All-Purpose Flour 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Cup Milk 1 Teaspoon Vanilla Prepare Frosting As Directed. Set Aside. Line Bottoms Of Two 9 Inch Round Baking Dishes With Wax Paper. Set Aside. Place Chocolate In Large Mixing Bowl. Microwave At 50% For 5 To 6 Minutes, Or Until Chocolate Melts. Stir To Melt Any Unmelted Pieces. Cool Slightly. Add Shortening, Eggs And Sugar. Beat At Low Speed Of Electric Mixer Until Blended. Add Remaining Ingredients. Beat At Low Speed Until Smooth. Beat At Medium Speed For 1 Minute, Scraping Bowl Frequently. Pour Batter Into Prepared Dishes. Place One Layer On Inverted Sauce 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 Counter 5 Minutes. Invert Onto Serving Plate. Cool. Repeat With Second Layer. Spread First Layer With Half Of Frosting. Top With Second Layer. Top With Remaining Frosting. Makes 2 9 Inch Layers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Kasekuchen (08-08-93) (22:44) Servings: 10 -----------------------------------Crust----------------------------------- 2 C Unbleached Flour; Sifted 4 T Butter; No Margarine 1/2 C Sugar; Granulated 1 Ea Egg; Large 1 T Baking Powder ---------------------------------Cheesecake--------------------------------- 3 C Cottage Cheese; 1 1/2 Lbs 1/2 C Cornstarch 1 T Baking Soda 1 C Sugar; Granulated 4 Ea Eggs; Large 1/2 T Lemon Rind; Grated 1/2 T Vanilla Extract; Real Only 1 C Sour Cream 1 C Raisins Crust: In A Large Mixing Bowl, Blend All The Ingredients, Cutting In The Butter And Working The Mixture With Your Hands Until It Is Well Mixed And Workable. Divide The Dough Into 2 Equal Portions. Use One Half To Line The Bottom Of A Greased 9-Inch Springform Pan, The Other Half To Line The Sides Of The Pan. Either Roll Out The Dough Or Press It In With Your Fingers. Chill Before Filling. Cheesecake: Preheat The Oven To 375 Degrees F. Press The Cottage Cheese Through A Sieve. Combine The Cornstarch And The Baking Powder And Set Aside. In A Large Mixing Bowl, Combine The Cottage Cheese With The Sugar, Eggs, Lemon Rind And Vanilla. Beat Until Very Smooth. Add The Dry Mixture To The Cheese And Blend Well. Stir In The Sour Cream And Raisins. Pour The Cheese Mixture Into The Prepared Crust And Bake For One Hour, Or Until Done. The Center Will Remain Soft. Turn Off The Oven And Prop The Door Open. Allow The Cake To Cool To Room Temperature. Serve At Room Temperature As Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Peach Shortcake Heat Oven To 350 Degrees Grease And Flour 2 Loaf Pans, 9 X 5 X 3 Inches. Prepare Our German Chocolate Cake Mix As Directed On Package Except Use 2 Tablespoons Less Water. Pour Batter Into Pans. Bake 30 To 35 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool. Sprinkle Loaves With Confectioners' Sugar. Serve Slices Of Cake With Sweetened Whipped Cream And Fresh Peach Slices. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Sweet Chocolate Cake 1 Package (4 Ounces) Sweet Chocolate 1/2 Cup Boiling Water 1 Cup Butter Or Margarine 2 Cups Sugar 4 Egg Yolks 1 Teaspoon Vanilla 2 1/4 Cups Sifted Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Buttermilk 4 Egg Whites, Stiffly Beaten Melt Chocolate In Hot Water. Cool. Cream Butter And Sugar Until Fluffy. Add Yolks, One At A Time, Beating Well After Each. Blend In Vanilla And Chocolate. Sift Flour With Soda And Salt; Add Alternately With Buttermilk To Chocolate Mixture, Beating After Each Addition Until Smooth. Fold In Beaten Whites. Pour Into 3 9 Inch Layer Pans, Lined On Bottoms With Paper. Bake At 350 Degrees For 30 To 35 Minutes. Cool. Frost Tops Only. Coconut Pecan Frosting 1 Cup Evaporated Milk 1 Cup Sugar 3 Slightly Beaten Egg Yolks 1/2 Cup Butter Or Margarine 1 Teaspoon Vanilla 1 1/3 Cups Coconut 1 Cup Pecans, Chopped Combine Evaporated Milk, Sugar, Egg Yolks, Butter Or Margarine And Vanilla. Cook And Stir Over Medium Heat Until Thickened, About 12 Minutes. Add 1 1/3 Cups Coconut And 1 Cup Chopped Pecans. Cool Until Thick Enough To Spread, Beating Occasionally. Makes 2 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Sweet Chocolate Cake 1 (11-20-93) (21:13) 2 1/3 C Sifted Flour 1 3/4 C Sugar 1 Teaspoon Baking Soda 3 Eggs, Separated 1/2 Teaspoon Baking Powder 1 Package (4 Oz) Sweet Chocolate, Melted 1/2 Teaspoon Salt 1 Teaspoon Vanilla 3/4 C Butter, Softened 1 C Buttermilk Sift Together Flour, Baking Soda, Baking Powder And Salt; Set Aside. Cream Butter And Stir In Sugar. Beat In Egg Yolks One At A Time. Beat In Melted Chocolate And Vanilla. Alternately Add Flour Mixture And Buttermilk, Beating Until Smooth After Each Addition. Fold In Beaten Egg Whites. Pour Batter Into Oiled 8- Or 9-Inch Round Layer Pans. Bake At 350 Degrees For 30-40 Minutes. Cool And Frost With Penuche Icing. Makes 1 Triple-Layer Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gingerbread Upside Down Cake (04-09-93) (1:43) Ibm Topping: 1/4 Cup Butter 1/2 Cup Packed Brown Sugar 1 Tablespoon Orange Juice 1 Can (14 Ounces) Sliced Peaches, Drained Cake: 1 1/4 Cup All Purpose Flour 1/3 Cup Packed Brown Sugar 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/2 Teaspoon Ground Cinnamon 1 Teaspoon Ground Ginger 1/4 Teaspoon Ground Cloves 1/2 Cup Vegetable Shortening 2 Eggs 1/3 Cup Orange Juice 1/4 Cup Molasses For Topping: In 8 Inch Square Baking Dish Combine Butter, Brown Sugar And Orange Juice/ Microwave At High For 2 To 3 Minutes, Or Until Butter Melts. Stir Until Smooth. Spread Evenly In Dish. Arrange Peaches On Brown Sugar Mixture. Set Aside. In Medium Mixing Bowl Combine Flour, Brown Sugar, Baking Soda, Salt And Spices. Add Shortening, Eggs, Orange Juice And Molasses. Beat At Medium Speed Of Electric Mixer Until Smooth, Scraping Bowl Frequently. Spoon Batter Over Peaches, Spreading Gently To Edges Of Dish. Shield Corners With Foil. Place On Inverted Saucer In Oven. Microwave At 50% For 8 Minutes. Increase Power To High. Microwave For 2 Minutes. Remove Shields. Microwave For 5 To 6 Minutes Longer, Or Until Center Springs Back When Touched Lightly, Let Stand On Counter 5 Minutes. Loosen Edges And Invert Onto Serving Plate. Serve Warm With Whipped Cream, If Desired. Makes 8 Inch Square Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger-Pear Cake (12/18/93) (22:14) 1/4 Cup Butter Or Margarine Drained 1 Cup Brown Sugar, Packed 1 Pkg. Gingerbread Mix 1 No. 2 1/2 Can Pear Halves, Light Cream Start Heating Oven To 375x F. In 9" X 9" X 2" Pan, Melt Butter; Blend In Brown Sugar. Arrange Pears On Top. Prepare Mix As Package Directs; Pour Over Pears. Bake 40 Min. Cut Into Squares; Serve Upside Down, With Light Cream Or Topped With Vanilla Ice Cream. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gold Cake (12/12/93) (23:32) 6 Egg White 3 Egg Yolk 3/4 Cup Sugar, Fine Granulated 1/2 Cup Flour, Pastry 1/2 Teaspoon Cream Of Tartar 1/2 Teaspoon Vanilla Sift The Flour 3 Times. Beat The Yolks Of The Eggs Until Light, Add The Sugar Which Has Been Sifted Several Times And Beat With Eggs Until Mixture Is Creamy. Beat The Whites Of Eggs Until Stiff Adding The Cream Of Tartar When Partly Beaten. Combine The Egg Mixtures And Fold In Gently The Sifted Flour, Then The Vanilla. Do Not Beat. Pour Into A Well-Buttered Loaf Pan Which Has Been Sprinkled Lightly With Flour. Bake At 350-F For 20 Minutes. Increase Heat To 400-F And Bake About 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Golden Chiffon Cake 2 1/4 Cups Sifted Cake Flour 1 1/2 Cups Sugar 3 Teaspoons Baking Powder 1 Teaspoon Salt 1/2 Cup Salad Oil 5 Egg Yolks 3/4 Cup Water 1 Teaspoon Vanilla 2 Teaspoons Grated Lemon Peel 1/2 Teaspoon Cream Of Tartar 1 Cup (8) Egg Whites Sift Together First 4 Ingredients Into Bowl; Make Well In Center. Add In Order Next 5 Ingredients. Beat Until Satin Smooth. Add Cream Of Tartar To Egg Whites; Beat Until Very Stiff Peaks Form. Pour Batter In Thin Stream Over Entire Surface Of Egg Whites; Fold In Gently. Bake In Ungreased 10 Inch Tube Pan In A Slow Oven (325 Degrees) For 1 Hour And 10 Minutes. Invert Pan; Cool. Frost With Seven Minute Frosting Tinted With Few Drops Yellow Food Coloring. Sprinkle With Yellow Tinted Coconut. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grand Marnier Cake (10/20/94) (23:57) Yield: 1 Cake 2 C Sugar 1 C Butter 4 Eggs 4 C Sifted Flour 1 1/2 Ts Soda 1/2 Ts Salt 1 1/2 C Buttermilk 2 Tb Grated Orange Rind (Or 3) 2 C Dates Chopped And Dredged - In Small Amount Of Flour 2 C Pecans Chopped Cream Sugar And Butter Well. Beat In Eggs 1 At A Time With Mixer Until Well Blended. Add Dry Ingredients To Creamed Mixture Alternately With Buttermilk, Mixing Well After Each Addition. Stir In Orange Peel, Dates, And Pecans. Pour Into Large Buttered And Floured Tube Pan Or 3 Medium Loaf Pans. Bake 325 For 1 1/2 Hours Or Until Done. Cake Should Pull Away From Side Of The Pan When Done. Before Removing Cake And While Hot, Punch A Lot Of Holes In Cake. Spoon Icing On Cake. Icing: 1 C. Orange Juice 2 C. Sugar 1/4 C. Grand Marnier 2 Tbs. Grated Orange Peel Mix Before Making Cake. Stir Occasionally. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Grandma's Spice Cake (11-14-93) (13:14) 3/4 C Butter Or Shortening 1/4 T Allspice 1 C Brown Sugar 1/4 T Cinnamon 1 Egg 2 C Flour 1/2 C Raisins 1 T Baking Soda 1/4 T Salt 1 C Sour Milk 1/4 T Cloves 2 T Baking Powder 1/4 T Nutmeg Cream Together Butter, Brown Sugar And Egg Until Light And Fluffy. Stir In Raisins, Salt And Spices. Add Half The Flour. Blend In Baking Soda And Milk. Stir In Remaining Flour And Baking Powder. Pour Batter Into Buttered 8-Inch Round Layer Pans Or 7 X 12-Inch Baking Dish. Bake In A Moderate Oven At 375 Degrees For 25 Minutes Or Until Top Springs Back When Touched. May Be Served Plain Or Frosted; Warm Or Cooled. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grasshopper Angel 24 Large Marshmallows 3/4 Cup Milk 2 Tablespoons Each Creme De Menthe And White Creme De Cacao 1/4 Teaspoon Salt Few Drops Green Food Color 1 Pint Whipping Cream, Whipped 1 Angel Food Cake Toasted Slivered Almonds In Saucepan Over Low Heat, Melt Marshmallows In Milk, Stirring Constantly. Remove From Heat; Cool. Mix In Liqueurs, Salt And Food Color; Chill. Fold In Whipped Cream. Split Cake To Make 3 Layers. Fill And Frost Cake With 1 Cup Filling For Each Layer. Garnish With Almonds. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Harvest Ribbon Cake (12/22/93) (1:32) 1 Pkg. Yellow-Cake Mix 1/8 Teaspoon. Ground Cloves 1 Teaspoon. Vanilla Extract 1/8 Teaspoon. Baking Soda 1 Pkg. White-Cake Mix 2 Tablespoon. Cocoa 1/2 Teaspoon. Cinnamon 2 Tablespoon. Water Day Before: Start Heating Oven To 375x F. With Waxed Paper, Line Bottoms Of 3 1 1/4"-Deep 8" Layer Pans. Prepare Yellow-Cake Mix As Package Directs, Adding Extract If Desired. Turn Half Of Batter Into 1 Layer Pan; Turn Rest Into 8 To 10 2 1/2" Cupcake Pans, Greased On Bottoms, Filling Them Half Full. Prepare White-Cake Mix As Package Directs- Turn Half Of Batter Into Second Layer Pan. Into Rest Of Batter, Stir Cinnamon, Cloves, Baking Soda, And Cocoa Blended With Water; Turn Into Third Layer Pan. Bake All 20 To 25 Min., Or Till Done. Cool In Pans On Wire Racks 10 Min.; Remove From Pans. Several Hours Before Serving: Fill And Frost Layers With Sea-Foam Frosting (Below), Securing Layers With Few Toothpicks If Needed. Decorate Outer Top Edge With 4 Sprays Table Raisins Alternated With 4 Sprays Toasted Almonds (Let Both Extend Down Cake Sides A Bit). To Serve: Sprinkle Grated Orange Rind Over Nuts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hazelnut Cake With Chocolate Whipped Cream 2 8-Oz Containers Heavy Cream 2/3 Cup Semi-Sweet Chocolate Pieces 1 Pound Toasted Whole Hazelnuts (Can Be Found In Health Food Stores) 10 Egg Whites (Large) 1 Cup Sugar To Prepare Chocolate Whipped Cream: In Double Boiler, Melt The Chocolate Pieces Into 10 Ounces Of The Heavy Cream. Refrigerate The Chocolate Cream Until Thoroughly Cold. Cream Must Be Very Cold Or It Will Not Whip Properly Also Keep Remaining 6 Ounces Heavy Cream In Refrigerator. Grind Hazelnuts In Blender Until Very Fine. Sift Ground Hazelnuts Into A Separate Bowl And Set Aside. Beat The Egg Whites Until Stiff. Slowly Add Sugar To Beaten Egg Whites. Slowly, With Beater On Low Speed, Add Ground And Sifted Hazelnuts To The Egg White Mixture Just Until All Nut Mixture Is Moistened. Do Not Overmix. Pour Mixture Into Three 9-Inch Greased Cake Pans And Bake For About 45 Minutes (Or Until Fork Comes Out Clean) At 350 Degrees. Thoroughly Cool Layers On Cake Rack. Whip The Chocolate Cream To Frost Between Layers And On Top; Whip The Plain Cream With A Teaspoon Of Sugar To Frost Around Side Of Cake. This Is Very Rich And Delicious. Serves 8-10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hazelnut Macaroon Cheesecake (5-15-98) Hazelnut Crust 1 Cp Roasted Hazelnuts (350 For 10 Mn.) 3 Egg Whites 2 Tsp Vanilla 2 Cps Powdered Sugar 1/2 Cp Sugar 1/8 Tsp Salt Ameretto Cream Cheese Filling 1/2 Cp Ameretto 3 Tsp Unflavored Geletin 2 Tsp Vanilla 1 1/2 Lbs Cream Cheese 3/4 Cp Sugar 2 Tbs Lemon Juice 1 Tsp Lemon Zest 2 Cps Cream Hazelnut Macaroon: Heat Oven To 350 Grease 10 Inch Springform Pan Line With Parchment (Do Not Use Wax Paper As It Sticks Horribly !) Grease Parchment Line A Cookie Sheet With Greased Parchment Whisk Together Eggs And Vanilla Remove As Much Skin From The Hazelnuts As Is Convenient Chop The Nuts In A Food Processor With One Cup Of The Powdered Sugar For 30 Sec. Add Both Powdered And Regular Sugar Pulse A Few Times To Combine With Processer Running, Pour In Egg Mixture Process For 15 Sec Until Smooth Reserve 1/2 - 1/3 Cup Batter Pour Remaining Into Springform, Smooth With Spatula Pour Reserved Batter Onto Cookie Sheet, Spread In A 7-8 Inch Disk Bake Crust 25-30 Min., Disk 20-25 Min. Cool On Wire Rack Chop Op The Disk Into 1/8 Inch Pieces And Soak In 1/4 Amaretto (Do Not Soak For More Than 15 Min Or They Get Soggy !) Carefully Remove Crust (Very Carefully) Replace Bottom Of Springform With Foil Wrapped Cardboard Circle Replace Crust Amaretto Cheesecake Filling: Sprinkle Gelatin Over 1/4 Cp Amaretto, Let Stand 5 Min. Heat In Sauce Pan With Hot (Not Boiling) Water Stirring For 4 Min. Leave In Hot Water To Stay Warm Beat Cream Cheese In Mixer For 1 Min. Add Lemon Juice And Zest, Mix Beat Cream To Soft Peaks Fold 1/3 Cream Into Cream Cheese Fold In Remaining Whipped Cream Fold In Soaked Macaroon Disk Bits Scrape Into Prepared Pan, Cover With Plastic Wrap Refridgerate At Least 3 Hrs. (Preferably Overnight) Decorate As You See Fit -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Heavenly Chocolate Cheesecake (05-11-93) (6:48) Servings: 10 2 C Vanilla Wafers, Fine Crush 1 C Ground Toasted Almonds 1/2 C Butter, Melted 1/2 C Sugar 12 Oz Milk Chocolate Chips 1/2 C Milk 1 Ea Envelope. Unflavored Gelatin 16 Oz Cream Cheese, Softened 1/2 C Sour Cream 1/2 T Almond Extract 1/2 C Heavy Cream, Whipped 1 X Garnishes * * Garnishes To Include Whipped Cream And Chocolate Shavings (Optional). In Large Bowl, Combine Vanilla Waver Crumbs, Almonds, Butter And Sugar; Mix Well. Pat Firmly Into 9-Inch Springform Pan, Covering Bottom And 2 1/2 Inches Up The Sides. Set Aside. Melt Over Hot (Not Boiling) Water Milk Chocolate Chips; Stir Until Smooth. Set Aside. Pour Milk Into Small Saucepan; Sprinkle Gelatin On Top. Set Aside For 1 Minute. Cook Over Low Heat, Stirring Constantly Until Gelatin Dissolves. Set Aside. In Large Bowl, Combine Cream Cheese, Sour Cream, And Melted Chocolate Chips; Beat Until Fluffy. Beat In Gelatin Mixture And Almond Extract. Fold In Whipped Cream. Pour Into Prepared Pan. Chill Until Firm (About 3 Hours). Run Knife Around Edge Of Cake To Separate From Pan; Remove Rim. Garnish With Whipped Cream And Chocolate Shavings, If Desired. Makes 1 9-Inch Cheesecake -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Heavenly Dessert Cheesecake (05-11-93) (7:03) Servings: 10 1 T Graham Cracker Crumbs 1 C Low Fat Cottage Cheese 16 Oz Nufchatel Cheese* 2/3 C Sugar 2 T Unbleached All-Purpose Flour 2 T Skim Milk 1/4 C Almond Extra * Neufchatel Cheese Should Be Light Philadelphia Brand Neufchatel Cheese And It Should Be Softened. Lightly Grease Bottom Of 9-Inch Springform Pan. Sprinkle With Crumbs. Dust Bottom; Remove Excess Crumbs. Put Cottage Cheese In Blender Container Cover; Process On High Speed Until Smooth. In Large Mixing Bowl Of Electric Mixer, Combine Cottage Cheese, Neufchatel Cheese, Sugar And Flour. Mix At Medium Speed Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Milk And Extract; Pour Into Pan. Bake At 325 Degrees F., 45 To 50 Minutes Or Until Center Is Almost Set. (Center Of Cheesecake Appears To Be Soft, But Firms Upon Cooling.) Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Top With Fresh Slices Of Strawberries Or Blueberries, If Desired. Variation: Prepare Pan As Directed; Omit Blender Method. Place Cottage Cheese In Large Bowl Of Electric Mixer; Beat Cottage Cheese At High Speed Until Smooth. Add Neufchatel Cheese, Sugar, And Flour, Mixing At Medium Speed Until Well Blended. Continue As Directed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Heavenly Food (01/13/94) (23:23) 2 - Eggs, Beaten Lightly 1 - Cup Sugar 1 - Cup Dates 1 - Cup English Walnuts 2 - Tablespoon Flour 2 - Teaspoon Baking Powder Combine All Ingredients. Bake In A Large Pan In A Rather Cool Oven Until Cake Falls. Serve With Whipped Cream Topping. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Heavenly No-Bake Cheesecake (03/12/94) (12:09) Servings: 12 1 1/2 C Chocolate Wafer Crumbs Cheese, Softened (About 3/4 Of An 8-Oz Package 2 Tb Sugar 4 Tb Margarine, Melted 1 Ts Vanilla 1 Envelope Unflavored Gelatin 1 C (1/2 Pt) Heavy Or Whipping 1 C Skim Milk Cream 4 Milky Way Bars (2.15 Oz Ea), Fresh Strawberries For Sliced Garnish (Optional) 2 Package (8 Oz Ea) Light Cream Combine Chocolate Crumbs & Margarine & Press Into Bottom & 2" Up The Sides Of An 8" Springform Pan; Chill. Sprinkle Gelatin Over Milk In A Md Saucepan. Stir Over Low Heat Until Gelatin Is Dissolved. Add Milky Way Bars & Continue To Stir Over Low Heat Until Mixture Is Smooth; Cool Slightly. Meanwhile, Beat Cream Cheese & Sugar Until Smooth. Beat In Milky Way Bar Mixture & Vanilla. Add Whipping Cream & Beat At High Speed 4 Min. Pour Mixture Into Prepared Crust. Chill Until Firm, About 4 Hours. If Desired, Garnish W/ Additional Whipped Cream, Sliced Milky Way Bars & Fresh Or Frozen Strawberries. Note: This Cheesecake Is Delicious When Served W/ A Fresh Strawberry Sauce: Puree 2 C Strawberries W/ 1 Tb Sugar In A Blender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Heavenly Pineapple Cake (12-02-92) (20:44) 1 8 Ounce Can Crushed Pineapple In Its Own Juice Water 6 Eggs, Separated, At Room Temperature 1/2 Teaspoon Cream Of Tartar Sugar 2 Cups Cake Flour 1 Tablespoon Double Acting Baking Powder 1/2 Teaspoon Salt 3/4 Teaspoon Almond Extract Almond Glaze (Below) About 3 Hours Before Serving Or Early In Day: Drain Pineapple, Reserving Juice. Add Water To Pineapple Juice To Make 3/4 Cup. Set Crushed Pineapple And Juice Mixture Aside. In Small Bowl With Mixer At High Speed, Beat Egg Whites And Cream Of Tartar Until Soft Peaks Form. Beating At High Speed, Sprinkle In 1/2 Cup Sugar, 2 Tablespoons At A Time, Beating Well After Each Addition Until Sugar Is Completely Dissolved. (Whites Should Stand In Stiff, Glossy Peaks. ) Preheat Oven To 350 Degrees. In Large Bowl With Same Beaters And With Mixer At High Speed, Beat Egg Yolks, Flour, Baking Powder, Salt, Almond Extract, Pineapple-Juice Mixture, And 1/2 Cup Sugar Until Light And Fluffy, About 3 Minutes. With Rubber Spatula, Gently Fold Egg-White Mixture And Crushed Pineapple Into Flour Mixture Just Until Blended. Pour Batter Into Ungreased 10 Inch Tube Pan. Bake 60 To 65 Minutes Until Top Of Cake Springs Back When Lightly Touched With Finger. Invert Cake In Pan On Bottle; Cool Completely. . To Serve: With Metal Spatula, Gently Loosen Cake From Pan And Remove To Plate. Prepare Almond Glaze; Spread Glaze Over Cake. Makes 16 Servings. Almond Glaze: In Small Bowl, Mix 1 Cup Confectioner's Sugar, 2 Tablespoons Milk And 3/4 Teaspoon Almond Extract Until Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hershey's Light Chocolate Cake (08-08-93) (17:01) Servings: 12 1 1/4 C Flour 1/3 C Hershey's Cocoa 1 T Baking Soda 6 T Extra Light Corn Oil Spread 1 C Sugar 1 C Skim Milk 1 T White Vinegar 1/2 T Vanilla Extract Calories Per Serving: 160 Fat Grams Per Serving: 4 Approx. Cook Time: Cholesterol Per Serving: 0 Heat Oven To 350 Degrees. Spray Two 8 Inch Round Pans With Cooking Spray. In Bowl, Stir Flour, Cocoa And Baking Soda. In Saucepan, Melt Corn Oil Spread, Stir In Sugar. Remove From Heat. Add Milk, Vinegar And Vanilla To Mixture In Sauce Pan, Stir. Add Dry Ingredients, Wisk Until Well Blended. Pour Evenly Into Pans. Bake 20 Minutes Or Until Wooden Pick Inserted Comes Out Clean. Cool. Fill And Frost Top. Refrigerate. Light Cocoa Frosting In Small Mixer Bowl, Stir Together 1 Envelope Dry Whipped Topping Mix, 1/2 Cup Cold Skim Milk, 1 Tablespoon Hershey's Cocoa And 1/2 Tsp. Vanilla Extract. Beat On High Speed Of Mixer About 4 Minutes Or Until Soft Peaks Form. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hickory Nut Cake (05-19-92) (1:08) 2 Cups Sugar 2/3 Cup Butter 3 Eggs 1/8 Teaspoon Salt 2 Teaspoons Baking Powder 2 1/2 Cups All-Purpose Flour 1 Cup Milk 1 Teaspoon Vanilla Extract 1 Cup Hickory Nuts, Chopped (Reserve A Few Halves For Garnish) Cream Together Sugar And Butter For Cake. Add Eggs; Beat On Medium Speed Of Mixer For 2 Minutes. Mix Dry Ingredients Together Lightly With Fork. Add Dry Ingredients Alternately With Milk. Mix Well. Stir In Vanilla And Nuts. Pour Into Greased 13 X 9 Inch Pan. Bake At 325 Degrees For 45-50 Minutes. Cool. Frost. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hickory Nut Cake 1 (12/12/93) (23:37) 8 Egg 1 Lb Sugar 1 Cup Butter 2 Cup Flour 1 Pt Hickory Nut, Finely Chopped Mixed In: 2 Tablespoon Flour 1 Brandy Work Together Butter And Sugar Until Very Creamy. Then Slowly Work In One Egg At A Time, Alternately With 1 Tablespoon Flour. Work At Least 5 Minutes To Each Egg. Continue Alternating The Flour And Eggs Until All The Eggs Have Been Worked In. Then Add The Remaining Flour And Nuts; Lastly, Add A Claret Glass Of Brandy. Bake At 350-F For 1-1/2 Hours In A Deep Dish, Well Buttered, Placing Dish On A Small Stand At Bottom Of Oven. Test Before Removing From Oven By Sticking With Toothpick. If It Comes Out Sticky, Cake Is Not Done; If Dry And Clean, Cake Is Finished. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Holiday Cheddar Date Cake (05-01-93) (16:48) Servings: 20 3/4 C Butter; Room Temperature 1 1/2 C Light Brown Sugar; Packed 4 Ea Eggs; Large 1 C Cheddar; Sharp, Shredded 3 1/2 C Unbleached Flour 1/2 Ts Baking Soda 1 Ts Salt 1 Ts Cinnamon; Ground 1/4 Ts Cloves; Ground 16 Oz Dates; Pitted, Finely Chopped 2 C Pecans; Chopped 4 Oz Candied Cherries; Halved,1 Jar 2 C Raisins; Golden 1 C Milk -------------------------------Decorations, -------------------------------- 4 Ea Candied Pineapple Slices 12 Ea Almonds; Whole Blanched * You Can Make A Decorative Design On The Top Of The Cake By Quartering The Candied Pineapple Slices And Using The Whole Almonds, If Desired. Preheat The Oven To 300 Degrees F. And Grease And Flour A 10-Inch Tube Pan; Set Aside. In A Large Bowl, Beat The Butter And Brown Sugar With An Electric Mixer On Medium, Until Well Blended. Add The Eggs, One At A Time, Beating Well After Each Addition. Beat In The Cheddar Cheese. Sift The Flour, Baking Soda, Salt, Cinnamon And Cloves Into A Medium Bowl. In Another Medium Bowl, Combine The Dates, Pecans, Cherries And Raisins. Add 2 Tablespoons Of The Flour Mixture, Tossing Lightly To Coat The Fruit And Nuts. Alternately Beat The Remaining Flour Mixture And Milk Into The Butter Mixture Until Well Blended. Stir In The Floured Fruit Mixture By Hand Until Distributed Throughout The Batter. Turn Into The Prepared Pan. Bake For 2 To 2 1/2 Hours In The Preheated Oven Until The Cakes Shrinks From The Side Of The Pan And The Top Springs Back When Lightly Pressed. Cool For 15 Minutes In The Pan On A Wire Rack Then Remove From The Pan. Cool Completely On The Wire Rack. When Cool, Store In A Container With A Tight Lid For Up To 6 Weeks. To Serve, Cut Into Thin Slices. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Holiday Eggnog Cheesecake (05-11-93) (7:14) Servings: 10 1 C Graham Cracker Crumbs 1/4 C Sugar 1/4 T Ground Nutmeg 1/4 C Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/4 C Cold Water 8 Oz Cream Cheese, Softened 1/4 C Sugar 1 C Eggnog 1 C Whipping Cream, Whipped Combine Crumbs, Sugar, Nutmeg And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese And Sugar, 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. Variation: Increase Sugar To 1/3 C. Substitute Milk For Eggnog. Add 1 T Vanilla And 3/4 T Rum Extract. Continue As Directed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hollywood Cheesecake 1 Cup Graham Cracker Crumbs 3 Tablespoons Sugar 3 Tablespoons Margarine, Melted 2 Packages (8 Ounces) Cream Cheese 1/2 Cup Sugar 1 Tablespoon Lemon Juice 1 Teaspoon Grated Lemon Rind 1/2 Teaspoon Vanilla Extract 2 Eggs Separated 1 Cup Dairy Sour Cream 2 Tablespoons Sugar 1 Teaspoon Vanilla Extract Combine Crumbs, Sugar And Margarine; Press Onto Bottom Of 9 Inch Pan. Bake At 325 Degrees For 10 Minutes. Combine Softened Cream Cheese, Sugar, Lemon Juice, Rind And Vanilla, Mixing At Medium Speed With Electric Mixer Until Well Blended. Add Egg Yolks One At A Time, Mixing Well After Each Addition. Fold In Stiffly Beaten Egg Whites; Pour Over Crust. Bake At 300 Degrees For 45 Minutes. Combine Sour Cream, Sugar And Vanilla. Carefully Spread Over Cheese-Cake; Continue Baking 10 Minutes. Loosen Cake From Rim Of Pan, Cool Before Removing. Chill. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Sponge Cake (05/20/93) (23:49) A Popular Cantonese Tea House Treat. 6 Eggs, Separated, At Room Temperature 1 C Granulated Sugar 1/4 C Almond Powder (Or 1 T Almond Extract) 1 T Honey 1 1/2 C All Purpose Flour 1 1/2 T Baking Powder 1/4 T Salt 1/2 T Baking Soda 4 T Milk 2 T Melted Butter, Cooled (Or Peanut Oil) In Bowl, Sift Flour, Baking Powder And Salt; Set Aside. In Another Bowl, Beat Egg Whites Until Stiff. With Electric Mixer, Beat Egg Yolks; Gradually Blend In Sugar And Almond Powder. Cream Mixture Until Smooth, About 5 Minutes. Add Honey (And Almond Extract).Mix Together Milk, Baking Soda And Cooled Melted Butter; Add To Egg Yolk Mixture. Gradually Add Sifted Flour Mixture. When Batter Is Thoroughly Blended, Quickly But Gently Fold In Egg Whites. Steaming: Before Mixing, Bring Water In Steamer To Boil. Grease Bottom Only Of 9" Round Flat-Bottom, High-Sided Bowl (Or Tube Pan, Bundt Pan Or Cupcake Tins). Pour Batter Into Bowl. Steam For 1 Hour. Best Served Steaming Hot, Cake Can Be Resteamed Without Suffering. Makes 1 Cake -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Apple Cake With Caramel Pecan Sauce (01/13/94) (23:46) 1/2 - Lb (2 Sticks) Butter, At Room Temperature 1 - Cup Sugar 2 - Large Eggs, At Room Temperature 1 1/2 - Cups All-Purpose Flour 1/4 - Teaspoon Ground Nutmeg 1 1/2 - Teaspoon Ground Cinnamon 1 - Teaspoon Baking Soda 1/4 - Teaspoon Salt 3 - Medium Size Tart Apples, Peeled, Cored And Finely Chopped 3/4 - Cup Chopped Pecans 1 - Teaspoon Vanilla 1 - Tablespoon Brandy Preheat Oven To 350 Degrees. Grease 9 X 9 X 2" Cake Pan And Set Aside. Beat Butter And Sugar In Large Bowl With Mixer On High Speed Until Light And Fluffy, About 2 Minutes. Beat In Eggs On Low Speed, One At A Time. Add Flour, Spices, Baking Soda And Salt. Mix In Apples, Nuts, Vanilla And Brandy. Spoon Batter In Prepared Pan. Bake @ 350 Degrees For 35 To 45 Minutes Until Top Is Golden. Cool And Serve With Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Fudge Pudding Cake 1 Cup Flour 3/4 Cup Granulated Sugar 2 Tablespoons Cocoa 2 Teaspoons Baking Powder 1/4 Teaspoon Salt 1/2 Cup Milk 2 Tablespoons Shortening Melted 1 Cup Chopped Nuts 1 Cup Brown Sugar (Packed) 1/4 Cup Cocoa 1 3/4 Cups Hot Water Heat Oven To 350 Degrees In Mixing Bowl, Mix Flour, Granulated Sugar, 2 Tablespoons Cocoa, The Baking Powder And Salt. Stir In Milk, Shortening And Nuts. Pour Batter Into Ungreased Baking Pan, 9 X 9 X 2 Inches. Stir Together Brown Sugar And 1/4 Cup Cocoa; Sprinkle Over Batter In Pan. Pour Hot Water On Batter. Bake 45 Minutes. While Hot, Cut Pudding Into Squares; Invert Onto Dessert Plates And Spoon Sauce Over Each. Serve Warm And, If You Wish, With Whipped Cream. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Milk Sponge Cake 1 Cup Sifted All Purpose Flour 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Milk 2 Tablespoons Butter 2 Eggs 1 Cup Sugar 1 Teaspoon Vanilla Sift Together Flour, Baking Powder, And Salt. Heat Milk And Butter Until Butter Melts; Keep Hot. Beat Eggs Until Thick And Lemon Colored, About 3 Minutes On High Speed On An Electric Mixer. Gradually Add Sugar, Beating Constantly At Medium Speed For 4 To 5 Minutes. Add Sifted Dry Ingredients To Egg Mixture And Vanilla; Blend Well. Turn Batter Into Greased And Floured 9 X 9 X 2 Inch Pan. Bake At 350 Degrees For 25 To 30 Minutes. Don't Invert; Cool In Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hungarian Cheesecake (08-08-93) (22:46) Servings: 10 -----------------------------------Crust----------------------------------- 1 1/2 C Unbleached Flour; Sifted 1 T Baking Powder 4 T Sweet Butter; No Margarine 2 Ea Egg Yolks; Large, * 1/8 T Salt 1 T Lemon Juice 1 X Cold Water; ** ---------------------------------Cheesecake--------------------------------- 2 C Cottage Cheese 4 Ea Eggs; Large 1/4 C Sugar; Granulated 1 T Lemon Rind; Grated 1 C Sour Cream 1 C Crushed Pineapple; Drained 1/2 C Raisins * Lightly Beat The Egg Yolks. ** Use Only As Much Cold Water As Needed. (3 To 4 Tablespoons) ------------------------------------------------------------------------- Sift Together The Flour And Baking Powder, Set Aside. Cream The Butter In A Large Mixing Bowl, Then Add The Egg Yolks, Salt, And Lemon Juice, Mixing Well. Add The Dry Mixture, Then Using Your Fingers, Work The Dough Into A Smooth Consistency. Add The Cold Water As Necessary To Work The Dough. Roll The Dough Out On A Flat Surface To A Thickness Of 1/4-Inch. Cut The Dough To Fit The Greased Bottom Of A 9-Inch Springform Pan And Place The Dough In The Bottom. Use The Excess To Line The Sides Of The Pan. Chill. Cheesecake: Preheat The Oven To 450 Degrees F. Press The Cottage Cheese Through A Sieve. In A Large Mixing Bowl, Beat 3 Eggs And The Sugar Until Well Blended. Add The Cottage Cheese And Beat, Then Stir In The Lemon Rind And The Sour Cream. Separate The Remaining Egg, Saving The Yolk For Another Recipe, And Brush The Crust With The White. Combine The Pineapple And Raisins In A Bowl, Then Spread The Mixture Evenly On The Prepared Crust. Pour The Cheese Mixture On The Top Of The Fruit Mixture. Bake For 10 Minutes At 450 Degrees F. Then Reduce The Oven To 350 Degrees F. And Bake For About Another 35 Minutes. Cool To Room Temperature, Then Chill. Serve Chilled. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jewish Apple Cake (5-14-98) Ingredients: 2 Cups Sugar 3/4 Cups Oil 3 Eggs 1 Tsp Vanilla 3 Cups Flour 3 Tsp Baking Powder 1 Cup Milk Pinch Of Salt 2 Apples Sliced Thin And 1/2 Cup Cinnamon And Sugar Directions:0ar To Oil And Beat, Add Eggs One At A Time, Add Vanilla. Combine Flour, Baking Powder, Salt. Add To First Mixture Alternately With The Milk. Pour 1/2 Batter Into Ungreased Pan. Put Layer Of Sliced Apples Over Batter. Sprinkle With Cinnamon And Sugar. Add Remainder Of Batter. Sprinkle More Sugar, Cinnamon And Nuts (If You Like). Bake At 350 Degrees For 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Killer Cheesecake (5-15-98) Ingredients: 2.5 Lbs Of Cream Cheese At Room Temp 1 3/4 Granulated Sugar 3 Tbs. All-Purpose Flour Zest Of 1 Lemon Zest Of 1 Orange 1/4 Reaspoon Vanilla Extract 5 Eggs 2 Additional Egg Yokes 1/4 Cup Whipping Cream 9-Inch Springform Pan Lined Generously With Butter And Patted With Graham Cracker Crumbs Directions: Heat Oven To 500 Degrees. Prepare Springform Pan. With And Electric Beater, Mix The Cheese, Sugar, Flour, Orange And Lemon Zests And Vanilla Until Smooth. Add The Eggs And Yokes, Beating In One At A Time, And Finally The Cream. Pour The Mixture Into The Prepared Springform Pan And Bake For 10 Minutes Or Until The Top Of The Cake Turns Golden Brown. Reduce Oven Temperature To 200-225 And Bake For One Hour Longer. Remove Cake From Oven And Cool On A Rack Until It Reaches Room Temperature. Then Release The Sides Of The Pan. Do Not Remove The Bottom Of The Pan. Place Cake On A Platter. Top With Fruit Or Glaze, If Desired, And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lady Baltimore Cake (5-15-98) 3 Cups Sifted Cake Flour 3 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/2 Cup Butter 1 1/2 Cups Sugar 1 1/4 Cups Milk 1 Teaspoon Vanilla 4 Egg Whites Sift Flour Once, Measure, Add Baking Powder And Salt And Sift Together Three Times. Cream Butter Thoroughly, Add Sugar Gradually, And Cream Together Until Light And Fluffy. Add Flour, Alternately With Milk, A Small Amount At A Time, Beating After Each Addition Until Smooth. Add Vanilla. Beat Egg Whites Until They Hold Up In Soft Peaks. Stir Quickly But Thoroughly Into Batter. Bake In Two Greased 9 Inch Layer Pans At 375f For 25 To 30 Minutes. Spread Lady Baltimore Filling Between Layers And Lady Baltimore Frosting Over Tops And Sides. Lady Baltimore Frosting And Filling 2 Egg Whites, Unbeaten 1 1/2 Cups Sugar 5 Tablespoons Water 1 1/2 Teaspoons Light Corn Syrup 1/2 Teaspoon Vanilla 6 Figs 1/2 Cup Raisins 1/2 Cup Nuts, Chopped Candied Cherries Combine Egg Whites, Sugar, Water And Corn Syrup In Top Of Double Boiler, Beating With A Whisk Until Thoroughly Mixed. Place Over Rapidly Boiling Water, Beat Constantly With Whisk And Cook 7 Minutes, Or Until Frosting Will Stand In Peaks. Remove From Boiling Water, Add Flavoring And Beat Until Thick Enough To Spread. For Filling, Scald Figs And Raisins And Chop. Add Enough Frosting To Chopped Fruit And Nuts To Make A Filling That Will Spread Easily. Spread Between Layers. Spread Remaining Frosting On Top And Sides Of Cake. While Frosting Is Soft, Sprinkle Top Of Cake With Chopped Cherries And Additional Chopped Figs, Raisins And Nuts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Light Fruit Cake (5-15-98) 1 1/2 Cups Butter, Softened 1 1/2 Cups Sugar 1 Tablespoon Vanilla Extract 7 Eggs, Separated 3 Cups All-Purpose Flour 1 1/2 Pounds Diced Yellow, Green, And Red Candied Pineapple (About 3 Cups) 1 Pound Red And Green Candied Cherries (About 2 Cups) 1/4 Pound Diced Candied Citron (About 1/2 Cup) 1/2 Pound Golden Raisins (About 1 1/2 Cups) 3 Cups Pecan Halves 1 Cup Black Walnuts, Coarsely Chopped 1/2 Cup All-Purpose Flour Additional Candied Fruit And Nuts (Optional) 1/4 Cup Brandy Additional Brandy Make A Liner For A 10-Inch Tube-Pan By Drawing A Circle With An 18-Inch Diameter On A Piece Of Brown Paper. Cut Out Circle; Set Pan In Center, And Draw Around Base Of Pan And Inside Tube. Fold Circle Into Eighths, Having The Drawn Lines On The Outside. Cut Off Tip End Of Circle Along Inside Drawn Line. Unfold Paper; Cut Along Folds To The Outside Drawn Line. From Another Piece Of Brown Paper, Cut Another Circle With A 10-Inch Diameter; Grease And Set Aside. Place The 18-Inch Line In Pan; Grease And Set Aside. Cream Butter; Gradually Add Sugar, Beating Well At Medium Speed Of An Electric Mixer. Stir In Flavorings. Beat Egg Yolks; Alternately Add Yolks And 3 Cups Flours To Creamed Mixture. Combine Candied Pineapple, Cherries, Citron, Golden Raisins, Pecans, And Walnuts In A Bowl; Dredge With 1/2 Cup Flour, Stirring To Coat Well. Stir Mixture Into Batter. Beat Egg Whites (At Room Temperature) Until Stiff Peaks Form; Fold Into Butter. Spoon Batter Into Prepared Pan. Arrange Additional Candied Fruit And Nuts On Top Of Batter, If Desired. Cover Pan With 10-Inch Brown Paper Circle, Greased Side Down. Bake At 250 Degrees For About 4 Hours Or Until Cake Tests Dones. Remove From Oven. Take Off Paper Cover, And Slowly Pour 1/4 Cup Brandy Evenly Over Cake; Cool Completely On Wire Rack. Remove Cake From Pan; Peel Paper Liner From Cake. Wrap Cake In Brandy-Soaked Cheesecloth. Store In An Airtight In A Cool Place Up To 3 Weeks; Pour A Small Amount Of Brandy Over Cake Each Week. Yield: One 10-Inch Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Macaroon Cake (5-15-98) Servings: 6 100 G Flaky Pastry (3 1/2 Oz) Grated Rind Of 1 Lemon 30 G Raspberries (1 Oz) Caster Sugar 110 G Sugar (3 3/4 Oz) Icing Sugar 75 G Ground Hazelnuts (2 1/2 Oz) Slivered Almonds 2 X Egg Whites Puree The Raspberries In A Liquidiser With 35 G ( 1 1/4 Oz) Of The Sugar, Then Pass The Mixture Through A Tamis. Prepare A Macaroon Paste By Mixing, With A Spatula, The Rest Of The Sugar, The Ground Powered Nuts, The Egg Whites And Lemon Rind. Roll Out The Pastry To A Thickness Of 2-3 Mm ( 1/8 In) And Line An 18 Cm ( 7 In) Tart Tin With A Removable Base. Prick It All Over With The Prongs Of A Fork (Put It In A Refrigerator If You Are Not Going To Bake It At Once). Pre-Heat The Oven To 220 Oc/425 Of. Lightly Sprinkle Caster Sugar Over The Uncooked Pastry, Then Spread The Raspberry Puree Over It In A Smooth Layer. Spread The Macaroon Mixture Over The Raspberry, Smoothing The Surface With The Help Of A Spatula. Cook The Cake For 40 Minutes In The Pre-Heated Oven. Reduce The Heat To 180 Oc/350 Of After 20 Minutes If It Is Browning Too Quickly. Take It Out And Leave It To Cool A Little. Scatter The Slivered Almonds Over The Top Of The Cake While It Is Still Warm. Sprinkle The Cake With Icing Sugar Then Put It Under Hot Grill For Just Long Enough To Caramelise The Sugar Lightly. Take Care, As This Takes Barely A Minute. Let The Cake Cool, Then Take It Out Of The Tin. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oreo Cheesecake (5-19-98) 1 (20 Oz.) Package Oreo Chocolate Sandwich Cookies 1/3 Cup Margarine, Melted 3 (8 Oz.) Packages Cream Cheese, Softened 3/4 Cup Sugar 4 Eggs, At Room Temp. 1 Cup Dairy Sour Cream 1 Teaspoon Vanilla Extract Finely Roll 30 Cookies; Coarsely Chop 20 Cookies. In Bowl, Combine Finely Rolled Cookie Crumbs And Margarine. Press On Bottom And 2 Inches Up Side Of 9-Inch Spring Form Pan; Set Aside. With Mixer, Beat Cream Cheese And Sugar Until Creamy; Blend In Eggs, Sour Cream And Vanilla Extract; Fold In Chopped Cookies. Spread Mixture Into Prepared Crust. Bake At 350 Degrees F For 60 Minutes Or Until Set. Cool On Wire Rack; Chill At Least 4 Hours. Halve Remaining Cookies; Remove Side Of Pan. Garnish With Whipped Cream And Cookie Halves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Passover Dark Chocolate Nut Cake (05/26/93) (1:00) 10 To 12 Eggs 3 Oz. Unsweetened Chocolate 1/2 C. Chocolate Chips 2/3 C. Sugar 2 C. Finely Chopped Almonds Or Pecans 3/4 T. Vanilla 1/4 T. Almond Extract 1/4 C. Sugar Dark Chocolate Glaze From Passover Brownie Recipe Set Mixer Bowl In Sink Filled With 2 Inches Of Warm Water. Separate Eggs Until You Have 1-1/2 C. Whites. Pour In Warm Mixer Bowl, And Place Yolks In Smaller Bowl. Melt Both Chocolates. Cut Waxed Paper Liner For Bottom Of 10-Inch Tube Pan. Grease Pan, Add Liner, And Grease Liner. Beat Egg Yolks About 4 Minutes On High. Add Sugar And Beat Until Thick. Stir In Chocolate And Nuts. Thoroughly Wash And Dry Beaters. Beat Egg Whites With Flavorings Until Foamy. Gradually Add Sugar, Beating Until Soft Peaks Form. Add 2 Cups Of The Egg Whites To The Yolk Mixture. When Blended, Fold Egg Yolks Into Remaining Whites. Turn Batter Into Pan. Bake At 350 Degrees For 40 Minutes Or Until Top Springs Back. Run A Knife Around The Edge And Center To Loosen. Cool In Pan For 1 Hour. Invert Onto Plate. Remove Paper. Prepare Glaze And Spread Over Top And Sides Of Cake. Makes 10 To 15 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Cake (12/12/93) (23:35) 1/4 Cup Shortening 1 Egg 2 Tablespoon Sugar 2 Cup Flour 3 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 Cup Milk Topping: Sugar 1/4 Teaspoon Cinnamon Peaches, Fresh Sift And Mix Together The Dry Ingredients (Except The Topping Ingredients); Cut In The Shortening And Add The Egg And Milk Which Have Been Mixed Together. Mix Thoroughly. Pour Into A Well-Greased Oblong Pan And Cover With Peeled Peach Halves. Sprinkle With Sugar And Cinnamon And Bake At 350-F About 35 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Fruitcake (11-20-93) (20:37) 2 1/2 C Whole Wheat Pastry Flour 1 C Chopped Walnuts 1 1/4 C Brown Sugar, Packed 1 1/2 C Raisins 1 Teaspoon Baking Soda 1 Can (16 Oz) Peaches, Drained, Chopped 1 Teaspoon Cinnamon 1 Can (14 Oz) Sweetened Condensed Milk 1/2 T Ground Cloves 1 Can (10 Oz) Mincemeat 16 Ounces Mixed Candied Fruits 1/4 C Apricot Or Peach Brandy 8 Ounces Candied Cherries In A Large Mixing Bowl, Combine Flour, Brown Sugar, Baking Soda, Cinnamon, And Cloves. Stir In Candied Fruits, Nuts And Raisins. Add Peaches, Milk, Mincemeat And Brandy; Mix Well. Pour Into Oiled 5 X 9-Inch Loaf Pans. Bake At 300 Degrees For 2 Hours Or Until Done. Cool Completely Before Removing From Pans. Wrap In Brandy-Soaked Cheesecloth; Then Wrap In Aluminum Foil. Makes 2 Fruitcakes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Shortcake (12/22/93) (1:33) 2 Cups Sifted Enriched Flour 2 Tablespoons Sugar 3 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/2 Cup Butter Or Margarine 1 Beaten Egg 2/3 Cup Light Cream Soft Butter Or Margarine 4 Cups Sugared Sliced Peaches 1 Cup Heavy Cream, Whipped Sift Together Dry Ingredients; Cut In Butter Till Mixture Is Like Coarse Crumbs. Combine Egg And Cream; Add All At Once To Dry Ingredients, Stirring Only To Moisten. Turn Dough Out On Floured Surface; Knead Gently 1/2 Minute. Pat Or Roll Dough To 1/2 Inch. Cut 6 Biscuits With Floured 2 1/2-Inch Round Or Fluted Cutter. Bake On Ungreased Baking Sheet In Very Hot Oven (450x) About 10 Minutes. Split Shortcakes; Butter Bottom Layers. Fill And Top With Peaches And Whipped Cream. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach 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) Sliced Peaches, 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Walnut Spice Cake (08-08-93) (18:38) Servings: 12 1/2 C Butter 1/2 C Sugar 1/2 C Brown Sugar, Packed 4 Ea Eggs 1/3 C Molasses 2 Ea Fresh Peaches 2 1/2 C Flour 1/2 T Salt 3/4 T Baking Soda 2 T Cinnamon 1/2 T Nutmeg 1/2 C Chopped Walnuts Preheat Oven To 350 Degrees. Grease And Flour 9 Inch Square Pan Add Molasses; Beating Thoroughly. Peel And Chop Peaches And Stir Into Mixture. Combine Remaining Ingredients And Stir Into Creamed Mixture Until Smooth. Pour Into Greased And Floured 9 Inch Square Pan. Bake At 350 Degrees For 40 To 50 Minutes Or Until Pick Inserted Into Center Comes Out Dry. Cut Into Squares And Top With Whipped Cream And Peach Slices If Desired. Makes 1 Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peachy Keen Coffeecake (11-06-92) (3:01) Ibm 1 1/3 Cups All-Purpose Flour 1/2 Cup Oil 1/2 Cup Sugar 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 3/4 Cup Buttermilk 1 Egg, Beaten 2 Teaspoons Baking Powder 1 Teaspoon Vanilla Extract 3/4 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Peach Pie Filling Heat Oven To 350 Degrees. In Large Bowl Mix Together Flour, Oil, Sugar, Cinnamon And Nutmeg Until Crumbly. Remove 1/2 Cup Flour Mixture; Set Aside. Add Remaining Ingredients Except Pie Filling. Stir Until Just Mixed. Pour Batter Into Oiled And Floured 8 Inch Baking Pan. Spoon Pie Filling Evenly Over Top Of Batter. Sprinkle Reserved Flour Mixture Over Top Of Batter And Filling. Bake 50 Minutes Or Until Cake Tests Done With Wooden Pick. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter And Jelly Coffee Cake 2 Cups Baking Mix 2 Tablespoons Sugar 1/4 Cup Creamy Peanut Butter 2/3 Cup Milk 1 Egg 1/2 Cup Jelly Or Jam Heat Oven To 400 Degrees Grease Layer Pan, 9 X 1 1/2 Inches. Mix Baking Mix And Sugar; Cut In Peanut Butter. Mix In Milk And Egg; Beat Vigorously 1/2 Minute. Spread In Pan. Spoon Jelly Onto Batter And Spread Thinly. Bake 25 To 30 Minutes Or Until Light Brown. Serve Warm. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Cupcakes Cream 1/2 Cup Chunk Style Peanut Butter And 1/3 Cup Shortening. Gradually Add 1 1/2 Cups Brown Sugar, Beating Until Light. Add 1 Teaspoon Vanilla And 2 Eggs, One At A Time, Beating Until Fluffy. Sift Together 2 Cups Sifted All Purpose Flour, 2 Teaspoons Baking Powder, And 1/2 Teaspoon Salt; Add Alternately With One Cup Of Milk, Beating After Each Addition. Fill Paper Bake Cups In Muffin Pans Half Full. Bake At 375 Degrees For 15 To 20 Minutes. Cool; Frost With Peanut Butter. Makes About 2 Dozen Cupcakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peppermint Cheesecake (05-11-93) (7:15) Servings: 10 1 C Chocolate Wafer Crumbs 3 T Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/4 C Cold Water 16 Oz Soft Philadelphia Cream Cheese 1/2 C Sugar 1/2 C Milk 1/4 C Crushed Peppermint Candy 1 C Whipping Cream, Whipped 3 Oz Milk Chocolate Candy * * Milk Chocolate Should Be Milk Chocolate Candy Bars And They Should Be Finely Chopped. Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Cool. Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Gradually Add Gelatin, Milk And Peppermint Candy, Mixing Until Blended, Chill Until Slightly Thickened But Not Set. Fold In Whipped Cream And Chocolate. Pour Over Crust. Chill Until Firm. Garnish With Additional Whipped Cream Combined With Crushed Peppermint Candies, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peppermint Fudge Sour Cream Cake 1 Package Sour Cream Chocolate Fudge Frosting Mix 1 1/2 Cups Whipping Cream 1 Package Sour Cream Chocolate Fudge Cake Mix 1/4 Teaspoon Peppermint Extract 1/2 Cup Crushed Peppermint Candy (About 5 Sticks) In Small Mixer Bowl, Chill Frosting Mix (Dry) And Whipping Cream At Least 1 Hour. Bake Cake In 2 Layer Pans, 8 X 1 1/2 Inches, As Directed On The Package. Add Peppermint Extract To Frosting Mixture; Beat Until Stiff. Fill Layers And Frost Cake, Sprinkle Peppermint Over Top. Because Of The Whipping Cream, Refrigerate Any Leftover Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Bundt Cake (04-23-92) 1 1/2 Cups Sugar 1 Cup Margarine Or Butter (2 Sticks), Softened 2 2/3 Cups All-Purpose Flour 2 Teaspoons Baking Powder 2 Teaspoons Lemon Extract 1/2 Teaspoon Salt 3 Large Eggs 1 8 Ounce Can Crushed Pineapple In Pineapple Juice About 4 Hours Before Serving Or Early In Day: Preheat Oven To 325 Degrees. Grease And Flour 10-Inch Bundt Pan. In Large Bowl, With Mixer At Low Speed, Beat Sugar And Margarine Or Butter Until Blended. Increase Speed To High; Beat Until Light And Fluffy, About 10 Minutes. Reduce Speed To Low; Add Flour And Remaining Ingredients; Beat Until Well Mixed, Constantly Scraping Bowl. Increase Speed To High; Beat 2 Minutes, Occasionally Scraping Bowl. Spoon Batter Into Pan. Bake 50 To 55 Minutes Until Toothpick Inserted In Center Of Cake Comes Out Clean. Cool Cake In Pan On Wire Rack 10 Minutes; Remove From Pan; Cool Completely. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Butterscotch Cake (08-08-93) (18:41) Servings: 16 1 Can Crushed Pineapple (20 Oz) 1 C Butterscotch Chips 1 Package Pound Cake Mix (16 Oz) 1 Package Instant Butterscotch Pudding Preheat Oven To 325 Degrees. Grease And Flour 13x9 Inch Pan. Drain Pineapple, Reserve Syrup. Mix 1 1/2 Cups Pineapple With Butterscotch Chips. Combine Pound Cake And Pudding Mix. Mix Pound Cake As Package Directs, Using Reserved Syrup For All Or Part Of The Liquid. Stir In Remaining Pineapple. Pour Into Greased And Floured 13x9 Inch Pan. Top With Pineapple-Chip Mixture And Bake In 325 Degree Oven For 55 To 65 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Cake (11-20-93) (21:02) 1/2 C Butter, Softened 2 Teaspoon Baking Powder 1 1/2 C Sugar 1/2 T Salt 1 T Vanilla 1/4 C Pineapple Juice 1 C Crushed Pineapple Undrained 3 Egg Whites, Stiffly Beaten 2 1/2 C Whole Wheat Pastry Flour Cream Together Butter And Sugar. Add Vanilla And Pineapple. Sift Together Flour, Baking Powder And Salt. Alternately Add Flour And Pineapple Juice To The Butter Mixture. Fold In Egg Whites. Pour Into Lightly Buttered 8-Inch Round Layer Pans. Bake At 350 Degrees For 25-30 Minutes. Let Cool Slightly; Remove From Pans And Cool On Wire Rack. Frost This Double-Layer Cake With Penuche Icing. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Chiffon Cake Sift Together 2 1/2 Cups Sifted Cake Flour, 1 1/2 Cups Sugar, 3 Teaspoons Baking Powder, And 1 Teaspoon Salt Into Bowl. Make Well In Center And Add In Order: 1/2 Cup Salad Oil, 5 Egg Yolks, And 3/4 Cup Pineapple Juice. Beat Until Satin Smooth. In Large Mixing Bowl, Beat 1 Cup (8) Egg Whites With 1/2 Teaspoon Cream Of Tartar Until Very Stiff Peaks Form. Pour Batter In Thin Stream Over Entire Mixture Of Egg Whites; Fold In Gently. Bake In Ungreased 10 Inch Tube Pan In Moderate Oven (350 Degrees) For 1 Hour Or Until Done. Invert; Cool. Split Cooled Cake Into 2 Layers. Fill With Part Of Pineapple Whipped Topping; Frost Top And Sides With Remainder. Pineapple Whipped Topping: Thoroughly Drain One 1 Pound 4 1/2 Ounce Can Crushed Pineapple, Chilled. Fold Drained Pineapple Into 2 Cups Whipping Cream, Whipped. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Crumbcake (5-15-98) 2 Sticks (8 Ounces) Butter, Softened To Room Temperature 1 1/4 Cups Sugar 1 Egg 3 Egg Yolks 1 Teaspoon Vanilla 2 1/2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1 Medium Pineapple (2 To 2 1/2 Pounds) 1/4 Teaspoon Cinnamon Preheat The Oven To 350f. Butter A 10 By 2 Inch Round Cake Pan And Line The Bottom With Waxed Paper. In A Large Mixer Bowl, Beat 1 Stick Of The Butter And 3/4 Cup Of The Sugar Until Light And Fluffy. Add The Whole Egg And Continue Beating Until Well Blended. Gradually Add The Egg Yolks, 1 At A Time, Beating Well After Each Addition. Beat In The Vanilla. Sift Together 1 1/4 Cups Of The Flour And The Baking Powder. Stir Into The Butter Mixture. Turn The Batter Into The Prepared Pan And Spread Evenly. Cut The Skin And Eyes From The Pineapple. Quarter And Core The Pineapple. Cut The Quarters Crosswise Into 1/2 Inch Thick Slices. Arrange The Slices In Concentric Circles, Overlapping Slightly And Leaving A Margin Of About 1 Inch Around The Edge. In A Small Saucepan Over Low Heat, Melt The Remaining 1 Stick Butter. Let Cool Slightly. In A Medium Bowl, Combine The Remaining 1/2 Cup Sugar, 1 1/4 Cups Flour And The Cinnamon. Pour The Melted Butter Over The Flour Mixture And Rub Together With Your Fingertips To Form Coarse, Pea-Size Crumbs. Scatter The Crumbs Evenly Over The Pineapple And Better. Bake The Cake For 55 To 60 Minutes, Until A Knife Inserted In The Center Comes Out Clean. Let Cool In The Pan For 15 Minutes. Unmold Onto A Plate And Remove The Paper. Invert Back Onto A Rack To Cool. Serve Warm Or At Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Fluff Cake Beat 6 Egg Yolks Until Thick And Lemon Colored. Add 1/2 Cup Pineapple Juice; Beat Until Well Combined. Sift 1 1/2 Cups Sifted Cake Flour, 1 Teaspoon Baking Powder, And 3/4 Cup Sugar Together 2 Times. Add Yolk To Mixture. Wash Beaters. Beat 6 Egg Whites With 1/4 Teaspoon Salt Until Soft Peaks Form. Fold Batter Into Egg Whites. Bake In Ungreased 10 Inch Tube Pan At 325 Degrees About 1 Hour. Invert; Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Strawberry Shortcake 1 Package Pineapple Upside Down Cake Mix 1 Package (16 Ounces) Frozen Slice Strawberries, Thawed 1 Cup Chilled Whipping Cream Grease And Flour Baking Pan, 8 X 8 X 2 Or 9 X 9 X 2 Inches. Prepare Cake Mix As Directed On Package Except Add 1/2 Cup Of The Topping Mix. Pour Batter Into Pan. Bake 35 To 40 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool. Mix Pineapple And Strawberries. Cut Cake Into Squares; Split Squares Horizontally. In Chilled Bowl, Beat Whipping Cream And The Reserved Topping Until Stiff. Fill And Top Squares With Fruit Mixture; Garnish With Whipped Cream Mixture. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Upside Down Cake 1/4 Cup Butter Or Margarine 1/2 Cup Brown Sugar (Packed) 1 Can (8 1/2 Ounces) Pineapple Slices, Drained And Cut Into Halves Maraschino Cherries Pecan Halves 1 Package Yellow Cake Mix 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 Pineapple 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Upside Down Cake 1 1 8 1/2 Ounce Can Sliced Pineapple 3 Tablespoons Butter Or Margarine 1/2 Cup Brown Sugar 4 Maraschino Cherries, Halved 1/3 Cup Shortening 1/2 Cup Granulated Sugar 1 Egg 1 Teaspoon Vanilla 1 Cup Sifted All Purpose Flour 1 1/4 Teaspoons Baking Powder 1/4 Teaspoon Salt Drain Pineapple, Reserving Syrup. Halve Pineapple Slices. Melt Butter In 8 X 8 X 2 Inch Baking Pan. Add Brown Sugar And 1 Tablespoon Of The Reserved Pineapple Syrup. Add Water To Remaining Syrup To Make 1/2 Cup. Arrange Pineapple In Bottom Of Pan. Place Cherry Half In Center Of Each Slice. Cream Together Shortening And Granulated Sugar Until Light And Fluffy. Add Egg And Vanilla; Beat Until Fluffy. Sift Together Flour, Baking Powder, And Salt; Add To Creamed Mixture Alternately With The 1/2 Cup Reserved Pineapple Syrup, Beating After Each Addition. Spread Over Pineapple. Bake In Moderate Oven (350 Degrees) For 40 To 45 Minutes. Cool 5 Minutes; Invert On Plate. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Upside Down Ring In 6 1/2 Cup Ring Mold, Melt 2 Tablespoons Butter. Arrange Maraschino Cherry Halves, Cut Sides Up In Butter; Sprinkle With 1/3 Cup Of The Topping Mix From 1 Package Of Pineapple Upside Down Cake Mix And Top With 1/2 The Pineapple. Prepare Cake Mix As Directed On Package Except Pour Batter Into Mold. Bake 25 To 30 Minutes. In Chilled Bowl, Beat 1/2 Cup Chilled Whipping Cream And The Remaining Topping Mix Until Stiff. Fold In Remaining Pineapple. Serve Over Warm Cake. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Plantation Cake 1 Package Gingerbread Mix 1 Package (3 Ounces) Cream Cheese, Softened Lemon Sauce (Below) Bake Gingerbread As Directed On Package. Beat Cream Cheese Until Fluffy. Top Warm Gingerbread Squares With Rounded Teaspoonfuls Of Cream Cheese; Spoon Hot Lemon Sauce Over Top. Makes 9 Servings. Lemon Sauce 1/2 Cup Sugar 2 Tablespoons Cornstarch 1/4 Teaspoon Salt 2 Cups Water 1/4 Cup Butter Or Margarine 1 Tablespoon Grated Lemon Peel 3 Tablespoons Lemon Juice In Saucepan, Mix Sugar, Cornstarch And Salt. Gradually Stir In Water. Cook, Stirring Constantly, Until Mixture Thickens And Boils. Boil And Stir 1 Minute. Remove From Heat; Stir In Butter, Lemon Peel And Juice. Tint With A Few Drops Of Food Color If You Wish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Polish Cheesecake (08-08-93) (22:50) Servings: 10 -----------------------------------Crust----------------------------------- 1 X Shortbread; See Recipe 23 ---------------------------------Cheesecake--------------------------------- 4 C Dry Curd Cheese; 2 Lbs, * 1/2 T Salt 1 1/2 C Sugar; Granulated 4 Ea Eggs; Large, Lightly Beaten 1/2 C Butter; Melted 1 T Vanilla Extract -------------------------------Crumb Topping------------------------------- 1 C Unbleached Flour 1/2 C Confectioners' Sugar 1/2 T Cinnamon; Ground 1/4 C Brown Sugar; Packed 1/4 C Butter; Melted 1 Tb Unbleached Flour * Use Either Dry Curd Cottage Or Farmer Cheese In This Recipe. ------------------------------------------------------------------------- Preheat The Oven To 350 Degrees F. Place The Cottage Cheese In A Sieve And Drain. In A Small Bowl, Mix The Flour, Salt, And Sugar. Set Aside. In A Large Bowl, Combine The Cottage Cheese With The Eggs, Butter, And Vanilla. Mix Until Well Blended And Smooth. Add The Dry Mixture And Blend Well. Pour The Mixture Into The Prepared Crust And Set The Cake Aside. Prepare The Topping By Sifting The Flour, Sugar, And Cinnamon Together. Add The Brown Sugar And Blend Well. Pour The Melted Butter Over The Topping Mix And Immediately Stir With A Fork To Form Small Crumbs. Sprinkle The Topping Mix Over The Surface Of The Cake And Bake The Cake For 50 Minutes, Or Until Done. Cool To Room Temperature And Then Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Poor Man's Cake (05-01-93) (19:51) Servings: 4 1 C Sugar 2 C Raisins 1 C Lard * 1/4 T Allspice 1/4 T Cloves 1 X Pinch Of Salt 1 T Cinnamon (Or To Taste) * The Original Recipe Calls For Lard. I Don't Know If Shortening Will Work Or Not. Boil Together All Ingredients. Add Water Just Enough Water To Cover Raisins. Boil Until Raisins Are Tender. Cool. Add 1 T Baking Soda And Enough Unbleached Flour To Make A Stiff Batter. Pour Batter Into 9-Inch Round Cake Pan. Bake In Moderate Oven Until Cake Springs Back When Touched Lightly (About 1 Hour At 350 Degrees F). Serve Warm Or Cold With Cream, Custard Sauce Or Powdered Sugar Frosting. Walnuts May Be Added To Batter Just Before Baking. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Poppy Seed Cake (05/26/93) (13:52) 2-1/4 C. Flour 1-1/2 C. Sugar 3/4 C. Butter 1/4 C. Poppy Seeds Frosting: 12 Oz. Cream Cheese 1/2 C. Unsalted Butter 2-1/2 T. Baking Powder 3 Eggs Lemon And Vanilla Extracts 1 T. Salt 3-1/2 C. Powdered Sugar Lemon Extract Cream Butter And Sugar. Add Eggs And Beat Well. Add Remaining Ingredients. Bake In 2 9-Inch Round Pans At 375 Degrees For 25 Minutes. Beat Frosting, And Frost When Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Poppy Seed Cake 1 (11-15-93) (23:51) 3/4 C Butter 2 T Vanilla 3/4 C Honey 1 C Poppy Seeds 2 1/2 C Flour 4 Egg Whites, Beaten 2 Teaspoon Baking Powder 1 Pinch Salt (Optional) 1 C Milk Cream Together Butter And Honey. Add Flour And Baking Powder, Alternating With Milk. Add Vanilla. Beat For 2 Minutes. Add Poppy Seeds And Fold In Egg Whites. Pour Into Oiled 9 X 5 X 3-Inch Loaf Pans. Bake At 350 Degrees For 30 Minutes. Let Cool Before Slicing. Makes 2 Loaf-Sized Cakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pound Cake (12-15-92) (1:06) Msb 3 1/3 Cups Sifted Cake Flour 2 Cups Sugar 1 Cup Dairy Sour Cream 1 Cup Margarine, At Room Temperature 1/2 Teaspoon Rum Extract 3/4 Teaspoon Salt 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 5 Eggs Liquor Syrup: 1/2 Cup Sugar 1/3 Cup Butter 2 Tablespoons Water 2 Tablespoons Rum, Bourbon, Or Coffee Liquor Cake: Preheat Convection To 325 Degrees For 10 Minutes. Combine All Ingredients Together In A Large Bowl And Mix At Low Speed Until Smooth. Beat At High Speed For 3 More Minutes. Pour Into A Greased And Floured Tubular Cake Pan. Cook On Convection At 325 Degrees For 55-65 Minutes. Liquor Syrup: Combine All Ingredients In A Small Dish And Heat On Micropower High For 90 Seconds Or Until Sugar Is Melted. Poke The Cake While It Is Still Hot, With A Long, Sharp Knife And Pour Syrup Into Each Hole. Save About Half The Syrup. Wait 15 Minutes. Unmold The Cake And Place Face Up On The Serving Dish. Pour The Rest Of The Syrup On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pound Cake 1 (11-20-93) (20:25) 1 C Butter 1 T Vanilla 1/4 C Honey 1 T Lemon Juice 1/2 C Pure Maple Syrup 1 C Milk 2 T Molasses 3 C Whole Wheat Pastry Flour 4 Eggs 1 Teaspoon Baking Powder Cream Together Butter, Honey, Maple Syrup, Molasses And Eggs. Add Vanilla, Lemon Juice And Milk. Beat In Flour And Baking Powder. Pour Into 5 X 9-Inch Loaf Pans. Bake At 350 Degrees For 25-35 Minutes. Makes 2 Loaf Cakes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pound Cake 2 (12/12/93) (23:34) 1 Lb Sugar 1 Lb Flour 1 Lb Butter 10 Egg 1/2 Teaspoon Nutmeg Brandy Work Butter And Sugar Together Until Very Creamy. Add Eggs, One At A Time, Alternately With The Flour. Each Egg Should Be Worked In For At Least 5 Minutes. Work This Way For 1 Hour. Should There Be Any Flour Left, Add It To The Mixture. Add The Nutmeg And A Wine Glass Of Brandy. Put Into A Very Deep Pan, Lined On Sides And Bottom With Greased Paper. Bake At 325-F On Small Stand In Lower Part Of Oven For 2 Hours. If Coal Stove Is Used, Watch The Fire Very Carefully. The Oven Temperature Must Not Rise Or Fall Suddenly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Praline Cheesecake (05-11-93) (7:02) Servings: 10 1 C Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 Oz Cream Cheese, Softened 3/4 C Dark Brown Sugar, Packed 2 T Unbleached All-Purpose Flour 3 Ea Large Eggs 2 T Vanilla 1/2 C Pecans, Finely Chopped 1 X Garnishes * * Garnish Include Maple Syrup And Pecan Halves. Combine Crumbs, Granulated Sugar And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Combine Cream Cheese, Brown 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 Vanilla; Stir In Chopped Pecans. Pour Over Crust. Bake At 450 Degrees F., 10 Minutes. Reduce Oven Temperature To 250 Degrees F., And Continue Baking An Additional 30 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Brush With Maple Syrup; Top With Pecan Halves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Praline Cheesecake 1 (01/09/94) (0:38) 4 Cups Baking Mix 1/2 Cup Granulated Sugar 1/2 Cup Flaked Coconut 1 Tablespoons Cocoa 1/2 Cup Margarine Or Butter Softened 1 Egg 2 (8 Ounce) Packages Cream Cheese, Softened 2 Eggs 3/4 Cup Granulated Sugar 2 Teaspoons Vanilla 2 Cups Sour Cream 1/4 Cup Packed Brown Sugar 1 Tablespoon Vanilla 1/3 Cup Flaked Coconut 1/3 Cup Chopped Pecans Heat Oven To 350 Degrees. In Medium Bowl Beat Together Baking Mix, 1/2 Cup Sugar, 1/2 Cup Coconut, The Cocoa, Margarine, And 1 Egg On Low Speed Until Crumbly. Press Mixture Lightly Onto Ungreased 13 X 9 X 2 Inch Pan; Set Aside. In Medium Bowl Beat Together Cream Cheese, 2 Eggs, 3/4 Cup Sugar And 2 Teaspoons Vanilla Until Mixture Is Smooth And Fluffy. Spread Over Crust. Bake About 25 Minutes Or Until Set. Remove From Oven And Place On Wire Rack. In Small Bowl Mix Sour Cream, Brown Sugar And 1 Tablespoon Vanilla Until Smooth. Immediately Spread Mixture Over Hot Cheesecake. In Small Bowl Mix Together 1/3 Cup Coconut And The Pecans. Sprinkle Over Cheesecake. Cool 15 Minutes. Cover And Refrigerate At Least 5 Hours. Serve. Makes 18 Servings. ---------------------------------------------------------------------- Prize Chocolate Cake Cream Together 2/3 Cup Shortening And 1 1/4 Cups Sugar Until Light. Blend In 1 1/2 Teaspoons Vanilla And Three 1 Ounce Squares Unsweetened Chocolate, Melted And Cooled. Add 3 Eggs, One At A Time; Beat Well After Each. Sift Together 1 1/2 Cups Sifted All Purpose Flour And 3/4 Teaspoon Soda And 3/4 Teaspoon Salt. Add To Creamed Mixture Alternately With 1/4 Cups Sour Milk; Beat After Each. Bake In Greased And Floured 13 X 9 X 2 Inch Baking Pan At 350 Degrees For 35 To 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Prune Coffee Cake (11-14-93) (13:16) 1 C Prunes 1/2 C Milk 2 C Flour 1/3 C Butter Or Shortening 3/4 C Sugar 1 T Cinnamon 3 T Baking Powder 2 T Brown Sugar 1/2 T Salt 3 T Butter, Melted 1 Egg Soak Prunes In Just Enough Warm Water To Cover; Set Aside. Mix And Sift All Dry Ingredients. In A Separate Bowl, Beat Egg Until Light And Fluffy. Stir In Milk And Melted Butter. Gradually Add This Liquid To Flour Mixture And Combine Thoroughly. Turn Into Lightly Oiled 8-Inch Square Baking Dish. Cut Soaked Prunes Into Pieces And Press Down Into Dough. Combine Cinnamon, Brown Sugar And Melted Butter. Spread Over Prunes. Bake At 350 Degrees For 30-40 Minutes. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Prune Cupcakes 1 Cup Boiling Water 1 Cup Cut Up Uncooked Prunes 2 Cups Flour 1 1/2 Cups Sugar 1 1/4 Teaspoons Soda 1 Teaspoon Salt 1 Teaspoon Cinnamon 1 Teaspoon Nutmeg 1 Teaspoon Cloves 1 Teaspoon Vanilla 1/2 Cup Salad Oil 3 Eggs 1 Cup Chopped Nuts Pour Boiling Water Over Prunes; Let Stand 2 Hours. Heat Oven To 400 Degrees Grease And Flour Baking Pan, 13 X 9 X 2 Inches. Into Large Mixer Bowl, Measure Prune Mixture And Remaining Ingredients. Blend 1 Minute On Low Speed, Scraping Bowl Constantly. Beat 2 Minutes Medium Speed, Scraping Bowl Occasionally. Fill Paper Lined Muffin Cups 2/3 Full With Batter. Bake 20 To 25 Minutes. Makes 24 Cupcakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Prune Spice Cake (01/14/94) (0:16) Servings: 14 1-1/2 C Sugar 1 C Oil 3 Ea Eggs 1 C Buttermilk 2 C Flour 1 T Soda 1 T Salt 1 T Nutmeg 1 T Cinnamon 1 Ea 8 Oz Baby Jar Strained Prunes 1 C Chopped Pecans 1 T Vanilla Mix Together - Flour, Soda, Salt, Cinnamon And Nutmeg. Mix Sugar, Oil, Eggs And Buttermilk. Add To Dry Ingredients And Then Add Prunes, Chopped Pecans And Vanilla. Bake At 350 For Approximately 45 Minutes In Bundt Or Angel Food Pan. Toothpick Test, Cool On Rack And Enjoy! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Cake 1 Package Yellow Cake Mix 2 Eggs 1/4 Cup Water 2 Teaspoons Soda 1 Can (16 Ounces) Pumpkin 2 Teaspoons Pumpkin Pie Spice Confectioners' Sugar Heat Oven To 350 Degrees Grease And Flour 12 Cup Bundt Cake Pan Or Baking Pan, 13 X 9 X 2 Inches. In Large Mixer Bowl, Blend In All Ingredients Except Confectioners' Sugar. Beat 4 Minutes Medium Speed. Pour Batter Into Pan. Bake 40 To 45 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool 10 Minutes; Remove From Pan. Sprinkle With Confectioners' Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Cake 1 (04-29-92) (3:58) 3 Cups All-Purpose Flour 2 Cups Sugar 2 Teaspoons Baking Powder 2 Teaspoons Baking Soda 2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Nut Meg 1/2 Teaspoon Salt 1/4 Teaspoon Ground Allspice 1/4 Teaspoon Ground Cloves 4 Eggs, Lightly Beaten 1 Can (16 Ounces) Solid Pack Pumpkin 1 Cup Salad Oil 1 Cup Chopped Walnuts 1 Package (6 Ounces) Chocolate Chips Confectioners' Sugar Preheat Oven To 350 Degrees. In Large Bowl, Combine Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Nutmeg, Salt, Allspice, And Cloves Until Well Blended. With An Electric Mixer Set Ar Medium Speed, Mix In Eggs, Pumpkin, And Oil Just Until Well Blended. Stir In Walnuts And Chocolate Chips. Turn Into A Well Greased Bundt Pan. Bake 1 Hour And 15 Minutes, Or Until A Wooden Pick Inserted In Center Comes Out Clean. Let Cool In Pan 5 Minutes. Turn Onto Wire Rack To Cool Completely. Dust With Confectioners' Sugar If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Cake W/Orange Glaze (5-15-98) 1 Box Yellow Cake Mix 1/2 Cup Veg Oil 1/3 Cup Water 4 Eggs 1 Cup Cooked Mashed Pumpkin (Canned) 1/4 Tsp Nutmeg 1/2 T Cinnamon 1/2-3/4 Cup Sugar Mix, Bake In Tube Pan -- 350 For 50 Min Or 'Til Cake Tests Done. Glaze: 1 Cup Confectioner's Sugar 1/4 Cup Orange Juice. As Soon As Cake Is Out Of Oven, Spread Glaze On Cake, Return To Oven (Turned Off) For 4-5 Min (Glaze Seeps Into Cake). Remove Pan, Let Cake Cool ~10 Min, Remove From Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Cheesecake (04-25-92) (1:58) 1 (11 Ounce) Package No Bake Cheesecake 1/3 Cup Margarine, Melted 3 Tablespoons Sugar 1 (3 Ounce) Package Lemon Gelatin 2/3 Cup Boiling Water 1 1/2 Cups Milk 1 Cup Solid Pack Pumpkin 1 Teaspoon Ground Cinnamon Prepared Whipped Topping And Chopped Pecans, For Garnish Prepare Graham Cracker Crust According To Package Directions In 9 Inch Pie Plate Using Margarine And Sugar; Chill. In Small Bowl, Dissolve Gelatin In Boiling Water; Cool To Room Temperature. In Medium Bowl, Prepare Cheesecake Filling According To Package Directions Using A Mixture Of Milk, Cooled Gelatin, Pumpkin, Cinnamon And Ginger. Chill Until Mixture Mounds. Spoon Onto Pie Plate. Chill Until Firm, About 3 Hours. To Serve, Garnish With Whipped Topping And Chopped Pecans If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Marble Cheesecake (05-11-93) (7:19) Servings: 10 1 1/2 C Gingersnap Crumbs 1/2 C Finely Chopped Pecans 1/3 C Margarine, Melted 16 Oz Cream Cheese, Softened 3/4 C Sugar 1 T Vanilla 3 Ea Eggs 1 C Canned Pumpkin 3/4 T Cinnamon 1/4 T Ground Nutmeg Combine Crumbs, Pecans And Margarine; Press Onto Bottom And 1 1/2-Inches Up Sides Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes. Combine Cream Cheese, 1/2 C Sugar And Vanilla, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Reserve 1 C Batter, Chill. Add Remaining Sugar, Pumpkin And Spices To Remaining Batter; Mix Well. Alternately Layer Pumpkin And Cream Cheese Batters Over Crust. Cut Through Batters With Knife Several Times For Marble Effect. Bake At 350 Degrees F., 55 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Swirl Cheesecake (05/26/93) (13:55) 2 C. Vanilla Wafer Crumbs 1/4 C. Melted Margarine 16 Oz. Light Cream Cheese 3/4 C. Sugar 1 T. Vanilla 3 Eggs 1 C. Canned Pumpkin 3/4 T. Cinnamon 1/4 T. Ground Nutmeg Combine Crumbs And Margarine And Press Onto Bottom And Sides Of 9-Inch Springform Pan. Blend Cheese, 1/2 C. Of The Sugar, And Vanilla. Add Eggs One At A Time, Mixing Well After Each. Reserve 1 C. Of Cheese Mixture. Add Pumpkin And Spices To Remaining Cheese Mixture And Mix Well. Layer Half Of Pumpkin Mixture, Half Of Plain, And Repeat. Cut Through Batter With Knife To Marble. Bake At 350 Degrees For 55 Minutes. Loosen Rim And Cool Before Removing. Chill. Makes 10 To 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Walnut Cheesecake (01/12/94) (22:49) 3 - 8 Oz Package Cream Cheese 1 - 6 Oz Box Zwieback Crackers, Crushed To Make 1 1/2 Cups 1/4 - Cup Sugar 6 - Tablespoon Butter, Melted 3/4 - Cup Sugar 3/4 - Cup Firmly Packed Light Brown Sugar 5 - Eggs 1 - 16 Oz Can Pumpkin 1 - Teaspoon Cinnamon 1/2 - Teaspoon Ginger 1/2 - Teaspoon Nutmeg 1/8 - Teaspoon Cloves, Ground 1/4 - Cup Heavy Cream Walnut Topping Let Cream Cheese Soften To Room Temperature In Large Mixing Bowl. Meanwhile, Using Blender, Crush Zwieback Crackers, A Few At A Time. Combine Crumbs, Sugar And Melted Butter In Medium Sized Bowl. Mix Well. Press Firmly Over Bottom And Halfway Up Sides Of Lightly Greased 9" Springform Pan. Chill In Refrigerator While Making Filling. Beat Cheese Just Until Smooth With Electric Mixer At Medium Speed. Add Sugars, Beating Just Until Light And Fluffy. Add Eggs, 1 At A Time, Beating Well After Each Addition. Beat In Pumpkin, Spices And Cream At Low Speed. Pour Into Pan. Bake @ 325 Degrees 1 Hour And 35 Minutes. Carefully, Remove Cake From Oven; Spoon On Walnut Topping. Bake Additional 10 Minutes. Cool Cake Completely On Wire Rack. Refrigerate Several Hours Or Overnight. To Serve: Loosen Cake Around Sides With Metal Spatula, Then Remove Sides Of Springform Pan. Serve At Room Temperature; Store Any Unused Cake In Refrigerator. Makes 16 To 20. Walnut Topping: Beat 6 Tablespoon Butter With 1 Cup Firmly Packed Light Brown Sugar. Stir In 1 Cup Coarsely Chopped Walnuts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick 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 (21 Ounces) Blueberry Pie Filling 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Holiday Fruitcake 1 Package Date Bar Mix 2/3 Cup Hot Water 3 Eggs 1/4 Cup Flour 3/4 Teaspoon Baking Powder 1 Teaspoon Cinnamon 1/4 Teaspoon Each Nutmeg And Allspice 1 Cup Coarsely Chopped Nuts 1 Cup Cut Up Dried Apricots 1/2 Cup Cut Up Candied Pineapple Apple Jelly Glaze Below Heat Oven To 325 Degrees Grease And Flour Loaf Pan, 9 X 5 X 3 Inches. Blend Date Filling From Date Bar Mix Package And Hot Water. Add Crumbly Mix, Eggs, Flour, Baking Powder And Spices; Mix Thoroughly. Stir In Nuts, Cherries, Apricots And Pineapple. Spread Mixture Evenly In Pan. Bake About 1 Hour And 20 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool Thoroughly. Wrap In Plastic Wrap Or Aluminum Foil; Refrigerate. Glaze Cake Just Before Serving. Apple Jelly Glaze-Heat 1/4 Cup Apple Or Currant Jelly Over Low Heat Until Smooth, Stirring Occasionally. Spoon Over Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raisin Nut Jam Cake (07-25-93) (11:25) Cake: 1 Cup Butter Or Margarine 2 Cups Sugar 4 Large Eggs 1 1/2 Cups Jam (Blackberry Is Recommended) 3 Cups All-Purpose Flour 2 Teaspoons Ground Allspice 2 Teaspoons Ground Cinnamon 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Cup Buttermilk 1 Cup Dark Raisins 2/3 Cup Chopped Walnuts Frosting: 2 Cups Sugar 1 Tablespoon Butter Or Margarine Prepare Cake: Heat Oven To 300 Degrees. Grease And Flour Three 9 Inch Cake Pans. In Large Bowl Of An Electric Mixer, Beat 1 Cup Butter And 2 Cups Sugar At Medium Speed Until Light And Fluffy. Beat Eggs In Well, Then Beat In Jam. Sift Flour, Allspice, Cinnamon. Baking Powder And Baking Soda In Second Bowl. Add To Butter Mixture Alternately With Buttermilk, Beginning And Ending With Dry Ingredients And Beating Well After Each Addition. Stir In Raisins And Nuts. Pour Batter Into Prepared Cake Pans. Bake 40 Minutes, Or Until Wooden Pick Inserted In Center Of One Layer Comes Out Clean. Cool Completely On Racks. Prepare Frosting: Combine 2 Cups Sugar And Cream In Heavy Saucepan. Bring To Boil, Stirring Over Medium High Heat And Cook 2 To 3 Minutes, (Candy Thermometer Should Read 234 Degrees). Cool Slightly, Then Beat Until Mixture Begins To Thicken. Beat In 1 Tablespoon Butter And Immediately Spread Between Layers And Top Of Cooled Cake. Allow Frosting On Top To Drip Slightly Down Sides Of Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raspberry Cheesecake (05/26/93) (13:56) 1 C. Graham Cracker Crumbs 3 T. Sugar 1/4 C. Melted Butter 10 Oz. Frozen Raspberries, Thawed 1/4 C. Cold Water 1 Envelope Unflavored Gelatin 8 Oz. Cream Cheese 1/2 C. Sugar 1 T. Grand Marnier 1 C. Whipping Cream, Whipped Combine Crumbs, Sugar, And Butter And Press Into Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees For 10 Minutes. Cool. Drain Raspberries, Reserving Juice. Combine Juice, Water And Gelatin In Saucepan And Let Stand For 5 Minutes. Cook And Stir Over Low Heat Until Gelatin Dissolves. Remove And Cool For 10 Minutes. Beat Cream Cheese And Sugar On Medium Speed Until Blended. Add Raspberries, Grand Marnier, And Gelatin Mixture. Beat On Low Speed Until Blended. Chill In Bowl Until Partially Set. Gently Fold Whipped Cream Into Mixture And Spoon Into Springform Pan. Chill For 6 To 24 Hours. Run Knife Around Edge Of Pan To Loosen. Remove Sides. Top With Fresh Raspberries And Additional Whipped Cream If Desired. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raspberry Cheesecake 1 (01/12/94) (22:48) 5 3/4 Oz - Pepperidge Farm Molasses Crisps Or 1 1/2 Cups Gingersnap Crumbs Or Mild Lemon Cookie Crumbs 1/2 - Stick Butter 2 - 10 Oz Package Frozen Raspberries, Packed With Sugar And Water 16 - Oz Cream Cheese 1/2 Cup Plus 2 Tablespoon - Milk 1 - Envelope Plain Gelatin 1 - Teaspoon Vanilla Serving Dish: A 9" Pie Tin Or Dish, Lightly Oiled. Place Cookies In Container Of Food Processor Fitted With Steel Blade. Process 15 Seconds Or To Coarse Crumbs. Melt Butter, Then Add And Process 5 Seconds. Dump Into Pie Tin. Using Fork, Press Into Bottom And Sides To Form Crust. Chill In Freezer. Have Raspberries Defrosted, But Keep Packages Separate. Dump Contents Of First Package Into Strainer Over A Bowl, Then Strain And Discard Seeds. Reserve. Strain Syrup From Second Package Of Raspberries Reserving Whole Raspberries And Syrup Separately. Break Cream Cheese Into Smaller Pieces And Place Into Container Of Food Processor Fitted With Steel Blade. Process And Stir Until Lump Free. Add Raspberry Syrup Puree From First Package, Then Process Stirring As Necessary Until Smooth. Reserve In Processor. Place 1/4 Cup Milk In Glass Beaker. Add Gelatin, Then Stir And Let Soften 1 Minute. Microwave 30 Seconds Or Until Boiling Hot. Whisk To Mix, Then Add To Cream Cheese Mixture In Processor; Process Until Blended. Add 1/4 Cup Milk Plus 2 Tablespoon Or More To Taste Reserved Syrup From Second Raspberry Package, Plus Vanilla. Process To Blend. Pour Mixture Into Prepared Pie Shell. Place Reserved Whole Raspberries Over Filling; Adding Them One By One And Distributing Well. Refrigerate Until Serving Time. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raspberry Filled Chocolate Chip Cream Cake (03/01/93) (0:21) Ibm Cake: 1 Package White Cake Mix 1 Cup Water 1/3 Cup Oil 1/4 Cup Coffee Flavored Liqueur Or Coffee, Room Temperature 3 Egg Whites 1 Cup Milk Chocolate Chips, Chopped Filling: 2/3 Cup Raspberry Preserves 3 Tablespoons Wild Berry Schnapps, Or 2 Tablespoons Raspberry Liqueur Frosting: 3/4 Teaspoon Instant Coffee Granules Or Crystals 1 Teaspoon Hot Water 2 Cup Whipping Cream 1/4 Cup Powdered Sugar 3 Tablespoons Coffee Flavored Liqueur Or Coffee, Room Temperature 1 Teaspoon Vanilla Garnish: Chocolate Curls, If Desired Maraschino Cherry With Stem, If Desired Heat Oven To 350 Degrees. Grease And Flour Two 8 Or 9 Inch Cake Pans. In Large Bowl, Beat All Cake Ingredients Except Chocolate Chips At Low Speed Until Moistened; Beat 2 Minutes At High Speed. Fold In Chocolate Chips. Pour Batter Into Greased And Floured Pans. Bake At 350 Degrees For 30 To 40 Minutes Or Until Toothpick Inserted In Center Comes Out Clean. Cool 15 Minutes; Remove From Pans. Cool Completely. In Small Bowl, Combine Filling Ingredients; Blend Well. Set Aside. In Another Small Bowl, Dissolve Coffee Granules In Hot Water; Cool. In Large Chilled Bowl With Chilled Beaters, Beat Cooled Coffee And Remaining Frosting Ingredients Just Until Stiff Peaks Form. Do Not Overbeat. To Assemble Cake, Slice Each Cake Layer In Half Horizontally To Make 4 Layers. Place On Layer, Cut Side Up, On Serving Plate; Spread With 1/3 Of Filling. Repeat With Second And Third Cake Layers. Top With Remaining Cake Layer. Frost Sides And Top Of Cake With Frosting. Garnish With Chocolate Curls And Maraschino Cherry. Store In Refrigerator. Makes 16 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Beet Chocolate Cake (08-08-93) (18:19) Servings: 16 1 3/4 C Flour; Unbleached, Sifted 1 1/2 T Baking Soda 1/2 T Salt 1 1/2 C Sugar 3 Ea Eggs; Large 1 C Vegetable Oil 1 1/2 C Beets; Pureed 2 Oz Unsweetened Chocolate; * 1 T Vanilla Extract 1 X Confectioners' Sugar; Sifted * Melt And Cool The 2 1-Oz Squares Of Baking Chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift Together The Flour, Baking Soda And Salt; Set Aside. Combine Sugar, Eggs, And Oil In A Mixing Bowl. Beat With An Electric Mixer Set At Medium Speed For 2 Minutes. Beat In The Beets, Cooled Chocolate, And Vanilla. Gradually Add Dry Ingredients, Beating Well After Each Addition. Pour Into Greased 13 X 9 X 2-Inch Baking Pan. Bake In A Preheated 350 Degree F. Oven For 25 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Cover And Let Stand Overnight To Improve Flavor. Sprinkle With Confectioners' Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Devil's Food Cake (11-29-93) (9:14) Servings: 12 1 2/3 C All-Purpose Flour 1 C Granulated Sugar 1/2 C Packed Brown Sugar 1/2 C Shortening 1 1/2 C Buttermilk 1 1/2 T Baking Soda 1 T Salt 1 T Vanilla 2 Oz Unsweetened Chocolate 2 Ea Eggs 1 Ea Rec. Creamy Vanilla Frosting --------------------------Creamy Vanilla Frosting-------------------------- 3 C Powdered Sugar 1/3 C Margarine/Butter, Softened 1 1/2 T Vanilla 2 T Milk, About Melt And Cool The 2 Ounces Of Chocolate. Heat Oven To 350 Degrees. Grease And Flour 2 Round Pans, 8 Or 9 X 1 1/2 Inches. Beat All Ingredients Except Creamy Vanilla Frosting On Low Speed 30 Seconds, Scraping Bowl Constantly. Beat On High Speed 3 Minutes, Scraping Bowl Occasionally. Pour Into Pans. Bake 30 To 35 Minutes Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool 10 Minutes; Remove From Pans. Cool Completely. Fill Layers And Frost Cake With Creamy Vanilla Frosting. Creamy Vanilla Frosting: Mix Powdered Sugar And Margarine. Stir In Vanilla And Milk Until Smooth And Of Spreading Consistency. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Refrigerator Cheesecake (5-19-98) Crust: 1 Cup Graham Cracker Crumbs 1/4 Cup Sugar 1/4 Cup (1/2 Stick) Butter Or Margerine, Melted Filling: 1 Envelope Unflavored Gelatin 1/4 Cup Cold Water 1 Pkg. (8 Oz.) Cream Cheese, Softened 1/2 Cup Sugar 3/4 Cup Milk 1/4 Cup Lemon Juice 1 Cup Whipping Cream, Whipped Crust: Mix Crumbs, Sugar, And Butter; Press Into Bottom Of A 9-Inch Springform Pan. Filling: Soften Gelatin In Water, Stir Over Low Heat Until Disolved. Beat Cream Cheese And Sugar At Medium Speed With Electric Mixer Until Blended. Gradually Add Gelatin, Milk, And Juice. Refreigerate Until Slightly Thickened. Fold In Whipped Cream. Pour Over Crust. Refrigerate Until Firm. (If Desired, Top With Fruit Just Before Serving.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rhubarb And Nut Streusel Cake (08-08-93) (18:21) Servings: 4 1 1/2 C Sugar/Divided 3 T Corn Starch 3 C Diced Fresh Rhubarb 3/4 C Milk 1 T Vinegar 2 1/4 C All-Purpose Flour 3/4 C Butter 1/2 T Baking Powder 1/2 T Baking Soda 1/2 C Finely Chopped Nuts 1 Ea Egg(Beaten) Combine 3/4 Cup Sugar And Corn Starch In Medium Sauce. Stir In Rhubarb. Cook And Stir Over Medium Heat Until Mixture Comes To A Boil And Thickens. Cool And Set Aside. Stir Together Milk And Vinegar And Set Aside. Combine Flour And Remaining 3/4 Cup Sugar. Cut In Butter Until Mixture Is Crumbly And Set 1/2 Cup Of Mixture Aside. To Remainder Add Baking Powder, Baking Soda And Nuts. Combine Egg And Milk Mixture And Add To Dry Ingredients, Stir Until Just Moistened. Spread 2/3 Of The Batter Over The Bottom And Sides Of A Buttered 9" Spring Form Pan. Spoon Rhubarb Filling Over Batter. Drop Remaining Batter Over Rhubarb By Spoonful, Sprinkle With Reserved Streusel Mixture. Bake In Preheated 350 F Oven 50 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ricotta Cheesecake (05/26/93) (13:58) Crust: 1 C. Crushed Graham Cracker 1/2 C. Sugar 1/2 C. Melted Butter Filling: 30 Oz. Light Ricotta Cheese 1/2 C. Half-And-Half 1/2 C. Sugar 2 T. Flour 1 T. Lemon Juice 1 T. Grated Lemon Peel 1/4 T. Salt 2 Eggs Topping: 1 C. Light Sour Cream 2 T. Sugar 1 T. Vanilla Mix Crust Ingredients And Press Over Bottom And 1-1/2 Inches Up Sides Of Springform Pan. Chill. Mix Filling Ingredients, Adding Eggs Last And One At A Time. Pour Into Crust. Bake At 350 Degrees For 50 Minutes. Beat Topping Ingredients Together And Spoon Onto Warm Cheesecake. Return To Oven For 10 Minutes. Turn Off Oven And Cool Cheesecake With Door Partially Open For 30 Minutes. Cool Completely. Chill At Least 3 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rocky Road Cheesecake (05-11-93) (7:10) Servings: 10 1 C Chocolate Wafer Crumbs 3 T Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/4 C Cold Water 16 Oz Soft Cream Cheese 3/4 C Sugar 1/3 C Cocoa 1/2 T Vanilla 2 C Mini Marshmallows 1 C Whipping Cream, Whipped 1/2 C Chopped Nuts Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 10 Minutes Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese, Sugar, Cocoa And Vanilla, Mixing At Medium Speed On Electric Mixer Until Well Blended. Gradually Add Gelatin, Mixing Until Blended. Fold In Remaining Ingredients; Pour Over Crust. Chill Until Firm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rum Almond Cake (11-20-93) (20:28) Cake: Frosting: 1 C Carob Chips 1/2 C Carob Chips 1 C Butter 2 T Rum 1/2 C Rum 5 T Butter 1/2 C Honey 1/2 C Sliced Almonds 2 T Maple Syrup 1 T Molasses 3 Eggs 1/3 C Chopped Almonds 2 C Whole Wheat Pastry Flour 2 Teaspoon Baking Powder Prepare Cake Batter By Melting Half The Carob Chips With The Butter. Cream The Melted Mixture Together With Remaining Chips, Rum, Butter, Honey, Maple Syrup, Molasses And Eggs. Stir In Almonds And Flour. Beat In Baking Powder Until Well-Mixed. Pour Into An Oiled 8-Inch Square Cake Pan. Bake At 325 Degrees For 25 Minutes. Cool Before Frosting. For The Frosting, Melt Half The Carob Chips With Half The Butter. Blend In Rum, Remaining Butter And Remaining Chips. Spread Immediately Onto Cooled Cake. The Frosting Will Be A Light Brown With Chips. Garnish With Sliced Almonds. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rum Raisin Cheesecake (05-11-93) (7:07) Servings: 10 1 C Old Fashioned Oats, Uncooked 1/4 C Chopped Nuts 3 T Brown Sugar, Packed 3 T Margarine, Melted 16 Oz Cream Cheese, Softened 1/3 C Granulated Sugar 1/4 C Unbleached All-Purpose Flour 2 Ea Large Eggs 1/2 C Sour Cream 3 T Rum 2 T Margarine 1/3 C Brown Sugar, Packed 1/3 C Raisins 1/4 C Chopped Nuts 2 T Old Fashioned Oats, Uncooked Combine Oats, Nuts, Brown Sugar And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 350 Degrees F., 15 Minutes. Combine Cream Cheese, Granulated Sugar And 2 T 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 And Rum; Mix Well. Pour Over Crust. Cut Margarine Into Combined Remaining Flour And Brown Sugar Until Mixture Resembles Coarse Crumbs. Stir In Raisins, Nuts And Oats. Sprinkle Over Cream Cheese Mixture. Bake At 350 Degrees F., 50 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Russian Cheesecake (08-08-93) (22:48) Servings: 10 -----------------------------------Crust----------------------------------- 1 X None ---------------------------------Cheesecake--------------------------------- 6 C Farmers Cheese; 3 Lbs, * 6 Ea Egg Yolks; Large 1 1/2 C Confectioners' Sugar 1 1/2 C Heavy Cream 1/2 C Candied Fruits 1/2 C Raisins; Seedless 1/2 C Almonds; Toasted, Slivered 1/2 T Lemon Rind; Grated 1/2 Lb Butter; No Margarine 3 T Vanilla Extract -------------------------------Sabayon Sauce------------------------------- 2 Ea Egg Yolks; Large 1/4 C Madeira 1/2 T Lemon Rind; Grated 3 Tb Confectioners' Sugar 1 Tb Lemon Juice 1 Tb Rum; Light * You Can Also Use Large-Curd Cottage Cheese If The Farmers Cheese Is ------------------------------------------------------------------------- Note: This Is A Special Cake Requiring A New Large Flower Pot 7 X 7-Inches At A Minimum. Press The Cheese Through A Sieve. Combine The Cheese With The Egg Yolks, Beating In 1 Yolk At A Time. Add The Sugar And Blend Well. Heat The Cream In A Large Saucepan Until It Almost Boils, Then Add The Cheese Mixture And Cook Over Low Heat, Stirring Constantly, Until The Mixture Thickens. Remove From The Heat Before It Begins To Boil. Stir In The Fruits, Almonds, And Lemon Rind. Cool. Cream Together The Butter And The Vanilla, Then Stir Into The Cooled Cheese Mixture. Line The Flower Pot With Several Layers Of Moistened Cheesecloth, Leaving Enough Cloth At The Top To Form A Flap That Will Cover The Pot. Fill The Pot With The Cheese Mixture And Cover With The Flap. Put A Weight On The Top And Place In The Refrigerator For 2 To 3 Days. The Whey (Liquid) Will Drip Out The Bottom Of The Pot, So Be Sure To Place A Pan Under It. When Drained, Carefully Unmold The Cake With A Knife. Remove The Cheesecloth And Smooth The Sides With A Hot Knife. Prepare The Sauce. Beat Together The Egg Yolks, Sugar, Madeira, And Lemon Rind In The Top Of A Double Boiler. Cook And Continue Beating Until The Mixture Thickens. Stir In The Lemon Juice And The Rum, Then Chill Briefly. Pour The Sauce Over The Cheesecake And Serve. Note: This Very Unusual Cheesecake Is A Traditional Russian Easter Dish. In The Old Days, The Custom Was To Decorate It With Paper Flowers Or Religious Emblems And Have The Priest Come By And Bless It. Back Then, It Was Made In A Special Pyramid-Shaped Form, But You Can Make It In An Ordinary Red Clay Flower Pot. Visually, The Effect Is Quite Striking, And The Drainage Hole Allows The Excess Whey To Escape. To Make Paskha, You Will Need A Large Flower Pot And Some Cheesecloth. The Paskha Will Keep In The Refrigerator For Several Weeks, But Be Sure To Make It At Least Three Days In Advance. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Russian Teacakes 1 Cup Butter Or Margarine, Softened 1/2 Cup Confectioners' Sugar 1 Teaspoon Vanilla 2 1/4 Cups Flour 1/4 Teaspoon Salt 3/4 Cup Finely Chopped Nuts Confectioners' Sugar Heat Oven To 400 Degrees Mix Thoroughly Butter, 1/2 Cup Sugar And The Vanilla. Work In Flour, Salt And Nuts Until Dough Holds Together. Shape Dough Into 1 Inch Balls. Place On Ungreased Baking Sheet. Bake 10 To 12 Minutes Or Until Set But Not Brown. While Warm, Roll In Confectioners' Sugar. Cool. Roll In Colored Sugar Before Baking. Makes About 4 Dozen Cookies. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scotch Cakes (12/12/93) (23:39) 1 1/2 Cup Butter 1/2 Cup Sugar 4 Cup Flour 2 Teaspoon Caraway Seeds Mix The Flour, Caraway Seeds And Sugar Together. Work In The Butter With The Finger Tips Until Well Blended. Roll Out About 1/3 Inch Thick On Floured Board. Cut In Small Squares. Bake On A Greased Cookie Sheet At 325-F About 15 Minutes. When Cold, Cover With Boiled Icing And Sprinkle With Colored Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Seventh Heaven Cake (5-15-98) 4 Oz. White Chocolate, Shaved 1 Tsp. Vanilla 1 Tsp. Water 1/2 Cup Chocolate Chips 2 Sticks Butter, Softened 1/2 Cup Pecans, Chopped 1/2 Tsp. Salt 1/2 Cup Coconut 1 Tsp. Soda 1/2 Recipe Chocolate Custard (Follows) 1 1/2 Cups Sugar 6 Chocolate Caramels 1 Cup Buttermilk 2 T. Creme De Cacao 2 Eggs 2 Cups Cake Flour Chocolate Sprinkles Melt White Chocolate In Water Over Low Heat. Cream Butter And Blend In Chocolate. Sift Flour With Salt And Soda. Add Flour Mixture, Sugar And Buttermilk To Chocolate/Butter Mixture. Beat 2 Minutes. Beat In Eggs One At A Time. Add Vanilla. Fold In Chocolate Chips, Pecans And Coconut. Bake In 2 Well-Greased, Floured 9-Inch Cake Pans At 350 Degrees For 30 Minutes. Cook 1/2 Recipe For Chocolate Custard (Recipe Follows). Add Caramels To Custard When Custard Becomes Thick. Stir Until Caramels Melt. Cool. When Cake Is Cooled, Drizzle Creme De Cacao On Bottom Layer. Sandwich With Custard. Frost With Seventh Heaven Frosting. Add Chocolate Sprinkles On Top. Seventh Heaven Frosting: 1/2 Cup Powdered Sugar 1/2 Pint Whipping Cream 1 Tsp. Cocoa Few Drops Of Vanilla Sift Together Sugar And Cocoa. Whip Cream Until Frothy. Gradually Beat In Sugar Mixture. Add Vanilla. Chocolate Custard: 3 T. Sugar 2 Cups Milk, Scalded 1 T. Flour 1/2 Tsp. Vanilla 2 Eggs, Slightly Beaten 2 Oz. Semi-Sweet Chocolate, Melted And Cooled. Combine Sugar And Flour. Beat Into Eggs. Beat Chocolate Into Egg Mixture. Add To Scalded Milk In Double Boiler And Cook, Stirring Often Until Thickened. Add Vanilla. Cool. Note: For Regular Custard, Skip The Chocolate. This Recipe Is Good Without The Chocolate If You Aren't Using It For The Cake -- Which Is Why I'm Posting The Whole Thing And Not Just The 1/2 Called For In The Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sex In The Pan Cake (11-20-93) (21:10) 1/C C Pecans 1 Egg 2 C Unbleached Flour 1 Package (8 Oz) Cream Cheese 1/2 C Carob Chips 2 T Vanilla 1/2 T Baking Powder 1/2 C Maple Syrup 1/2 T Baking Soda 1/2 C Butter Combine Pecans, Flour, Carob Chips, Baking Powder And Baking Soda; Set Aside. Using An Electric Mixer, Blend Egg And Cream Cheese Together. Add Vanilla, Maple Syrup And Butter. Slowly Add Flour Mixture, Stirring Well. Pour Batter Into Oiled 8-Inch Square Pan. Bake At 350 Degrees For 30 Minutes. Frost If Desired. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Shoo-Fly Cake (12/12/93) (23:40) 1 1/2 Cup Flour 1 Cup Brown Sugar 1/4 Cup Lard Or: 1/4 Cup Butter 1/2 Cup Molasses 1/2 Cup Water, Hot 1/2 Teaspoon Soda Pastry Make Crumbs By Combining The Flour, Sugar And Shortening. Line A Pie Pan With Pastry. Dissolve The Soda In The Hot Water And Combine With The Molasses. Pour Into The Pastry-Lined Pan, Top With The Crumbs And Bake At 350-F Until Firm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Snowball Cake (12/26/93) (2:09) 1 1/2 Pkg. Unflavored Gelatin 4 Tablespoons Cold Water 1 Cup Boiling Water 1 Cup Orange Juice 3 Tablespoons Lemon Juice 1 Cup Granulated Sugar 1 Large Angel Food Cake (Mix Or Made) 1 1/2 Pints (3 Cups) Whipping Cream 1 4 Oz. Package Coconut Shredded Or Flaked Soften Gelatin In Cold Water. Add Boiling Water, Stir To Dissolve Completely. Add Orange Juice, Lemon Juice And Sugar. Stir Until Sugar Is Dissolved. Refrigerate Until Thick As Eggwhite. Whip One Pint (2 Cups) Whipping Cream, Using Chilled Bowl And Beaters. Fold Into Thickened Gelatin Mixture. Coat Sides Of 3 Qt. Bowl Or 10" Tube Pan With Vegetable Shortening And Line With Waxed Paper. Break Angel Food Cake Into 1 Inch Pieces. Alternate Layers With Gelatin/Whipping Cream Mixture. Chill Overnight Or 6 To 8 Hours. Invert Onto Cake Plate And Frost With 1/2 Pint (1 Cup) Cream Whipped. Cover Generously With Coconut. Refrigerate Until Serving Time. Refrigerate Any Leftovers Promptly. Serves 12-16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sock It To Me Cake (01/14/94) (0:17) 1 Package Of Duncan Hines Butter Cake Mix 1 Stick Margarine/Butter 4 Eggs 1/2 Cup Sugar 1 Cup Pecans Chopped 1/2 Cup Oil 1 8 Oz. Sour Cream Mix Above Ingredients, Beat As Directed On Cake Mix Package. Pour 2/3 Of Batter Into Bundt Pan. Sprinkle In Mixture Of 2 Tablespoon Of Brown Sugar, 1 Teaspoon Of Cinnamon. Add Rest Of Batter Bake At 350 For 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Cream Chocolate Layer Cake (08-08-93) (18:23) Servings: 12 2 C Flour; Unbleached, Sifted 2 C Sugar 1 1/4 T Baking Soda 1/2 T Baking Powder 1 T Salt 1/4 C Vegetable Shortening 3/4 C Sour Cream 1 T Vanilla Extract 2 Ea Eggs; Large 1 C ;Water 4 Oz Baking Chocolate 1 X ----------Frosting---------- 1/3 C Butter Or Regular Margarine 3 C Confectioners' Sugar 1/2 C Sour Cream 3 Oz Baking Chocolate Sift Together The Flour, Sugar, Baking Powder, Baking Soda, And Salt Into A Large Mixing Bowl. Add Shortening, Sour Cream, Vanilla, Eggs, Water And Chocolate (Melted Then Cooled). Beat With An Electric Mixer At Low Speed, Scraping Bowl Constantly, For 1/2 Minute. Increase Speed To High And Beat An Additional 3 Minutes, Scraping Bowl Occasionally. Pour Batter Into 2 Greased And Waxed-Paper Lined 9-Inch Round Cake Pans. Bake In A Preheated 350 Degree F. Oven For 35 Minutes Or Until Cake Tests Done. Cool In Pans On Racks For 10 Minutes. Remove From Pans And Cool Completely On The Racks. Place One Cake Layer On Serving Plate. Spread With Sour Cream / Chocolate Frosting. Top With Second Cake Layer. Frost Sides And Top Of The Cake With The Remaining Sour Cream/Chocolate Frosting. Sour Cream/Chocolate Frosting: Combine The Softened Butter Or Margarine, Confectioners' Sugar, And Sour Cream In A Mixing Bowl; Blend Well. Add Chocolate Which Has Been Melted And Cooled And Vanilla. Beat Until Smooth. Note: I Have Seen Reference To People Having Trouble With Their Layer Cakes And How They Rise. Try This Little Trick When Making This Cake. Take The Layer That Has The Least Amount Of Rise On The Top And Trim It To Be Flat With A Sharp Knife. Place The Trimmed Side Down (Layer Should Be Upside Down). Then Frost Between Layers And Place The Other Layer On Right Side Up And Finished Frosting. It Will Give The Illusion Of Having A Cake With Only One Domed Layer And Will Sit Better On Your Cake Plate. Also The Trimmings Are Great Eating Just Plain For The Cook Or For The Kids. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Cream Coffee Cake (12-15-92) (1:05) Msb Batter: 1/2 Cup Margarine 1 Cup Sugar 3 Eggs 2 Cups Sifted Flour 1 Teaspoon Baking Soda 1 1/2 Teaspoons Baking Powder 1 Cup Sour Cream 2 Teaspoons Vanilla Topping: 3/4 Cup Brown Sugar 2 Tablespoons Flour 1 Teaspoon Cinnamon 2 Tablespoons Margarine 1/2 Cup Chopped Nuts Preheat Convection To 300 Degrees For 8 Minutes. Cream Butter And Sugar Well. Add Eggs One At A Time Beating Well After Each One. Set Aside. Sift Dry Ingredients Together. Add Egg-Sugar Mixture Alternately With Sour Cream. Blend Well, Then Add Vanilla. Set Aside. For Topping, Mix Brown Sugar, Flour And Cinnamon Together In Another Bowl. Cut In Butter With Two Knives Or A Pastry Blender. Add Nuts. Pour Half The Batter Into A Greased And Floured Tubular Pan. Sprinkle Half The Topping Over The Batter. Pour The Rest Of The Batter And Finish With Topping. Bake At 300 Degrees For 50 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Cream Coffee Cake 1 (05/17/93) (2:09) Servings: 1 1 C Butter 1 1/2 C Flour, Sifted 3 Ea Eggs, Separated 1 T Baking Soda 1 1/4 C Sugar 1 T Baking Powder 1 C Sour Cream, Dairy 1/2 T Cinnamon 1/2 C Nuts, Chopped Cream 1c Sugar And Butter. Add Egg Yolks And Sour Cream. Beat Until Light And Fluffy. Add Flour, Baking Powder And Baking Soda. Beat Egg Whites Until Stiff And Fold In. Pour Batter Into A Greased And Floured Bundt Pan. Sprinkle With Topping Made Of 1/4 C Sugar, Cinnamon And Nuts. Dot With Extra Butter. Bake At 325 Degrees For 1 Hour. Allow To Cool In Pan For 15 Minutes Before Turning Out. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sourdough Applesauce Cake (08-08-93) (23:25) Servings: 4 1 C Active Starter 1/4 C Dry Skim Milk 1 C Unbleached Flour 1 C Applesauce 1/2 T Salt 1 T Cinnamon 1/2 T Nutmeg 1/2 T Allspice 1/2 T Cloves 2 T Baking Soda 1/2 C White Sugar 1/2 C Brown Sugar 1/2 C Butter Or Margarine 1 Ea Large Egg, Well Beaten Mix Together The Starter, Milk, Flour, And Applesauce, And Let Stand In A Covered Bowl In A Warm Place. Cream Together The Sugars And Butter. Add The Beaten Egg And Mix Well. Add Spices. You May Also Add A Half Cup Of Raisins Or Chopped Nuts, Or A Mixture Of The Two. Beat By Hand Until Well Mixed And No Lumps Remain. Bake At 350 Degrees F For Half To Three Quarters Of An Hour. Test For Doneness With A Knife When Half An Hour Is Up. Allow To Cool Until Cold Before Cutting And Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Southern Buttered Pecan Cheesecake (03/01/93) (22:34) 1 1/2 Cups Gingersnap Cookie Crumbs (About 32 Cookies) 1/3 Cup Plus 2 Tablespoons Butter, Melted 1 Cup Finely Chopped Pecans 3 (8 Ounce) Packages Cream Cheese, Softened 1 (14 Ounce) Can Sweetened Condensed Milk (Not Evaporated Milk) 3 Eggs 2 1/2 Teaspoons Vanilla Extract 1 (8 Ounce) Container Sour Cream At Room Temperature 1 Tablespoon Brown Sugar Additional Chopped Pecans, Toasted Preheat Oven To 300 Degrees. Combine Crumbs And 1/3 Cup Butter; Press Firmly On Bottom And 1 Inch Up On Side Of 9 Inch Springform Pan. In Medium Skillet, Over Medium Heat, Cook And Stir 1 Cup Pecans In Remaining 2 Tablespoons Butter Until Lightly Toasted. Drain And Cool. In Large Mixer Bowl, Beat Cheese Until Fluffy. Gradually Beat In Sweetened Condensed Milk Until Smooth. Add Eggs And 2 Teaspoons Vanilla; Mix Well. Stir In Buttered Pecans. Pour Into Prepared Pan. Bake 1 Hour Or Until Center Is Set. Combine Sour Cream, Sugar And Remaining 1/2 Teaspoon Vanilla. Spread On Top Of Cheesecake. Bake 5 Minutes Longer. Cool. Chill Thoroughly. Garnish With Additional Pecans. Refrigerate Leftovers. Makes One 9 Inch Cheesecake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spanish Cheesecake (08-08-93) (22:51) Servings: 10 -----------------------------------Crust----------------------------------- 1 X None ---------------------------------Cheesecake--------------------------------- 1 Lb Cream Cheese 1 1/2 C Sugar; Granulated 2 Ea Eggs; Large 1/2 T Cinnamon; Ground 1 T Lemon Rind; Grated 1/4 C Unbleached Flour 1/2 T Salt 1 X Confectioners' Sugar 3 Tb Butter Preheat The Oven To 400 Degrees F. In A Large Mixing Bowl, Cream The Cheese, 1 Tb Of The Butter And The Sugar. Do Not Beat. Stir In The Eggs, One At A Time, Beating Well After Each Addition. Add The Cinnamon, Lemon Rind, Flour, And Salt; Blend Well. Butter The Pan With The Remaining 2 Tb Of Butter, Using Your Fingers To Spread The Butter Completely. Pour The Mixture Into The Prepared Pan And Bake For 12 Minutes At 400 Degrees, Then Reduce The Temperature To 350 Degrees And Bake For Another 25 To 30 Minutes. The Knife Should Come Out Clean. Cool The Cake To Room Temperature, Then Sprinkle With Confectioners' Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spice Nut Cake 2 Cups Sifted All Purpose Flour 1 Cup Granulated Sugar 1 Teaspoon Baking Powder 1 Teaspoon Salt 3/4 Teaspoon Soda 3/4 Teaspoon Ground Cloves 3/4 Teaspoon Ground Cinnamon 2/3 Cup Shortening 3/4 Cup Brown Sugar 1 Cup Buttermilk Or Sour Milk 3 Eggs 1/2 Cup Finely Chopped Walnuts Sift Together First 7 Ingredients. Add Shortening, Brown Sugar, And Buttermilk. Mix Until All Flour Is Moistened. Beat 2 Minutes At Medium Speed On Electric Mixer. Add Eggs; Beat 2 Minutes More. Stir In Nuts. Bake In 2 Greased And Lightly Floured 9 X 1 1/2 Inch Round Pans In Moderate Oven (350 Degrees) For 30 To 35 Minutes Or Until Done. Cool 10 Minutes; Remove From Pans. Cool Completely. Fill And Frost With Penuche Frosting. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Chocolate Applesauce Cake (08-08-93) (18:25) Servings: 16 2 1/2 C Flour; Unbleached, Sifted 1/2 C Cocoa; Baking 2 T Baking Soda 1 T Cinnamon; Ground 1 T Salt 3/4 C Vegetable Shortening 2 C Sugar 2 Ea Eggs; Large 1 T Vanilla 1 C Applesauce 1 C Buttermilk 1/3 C ;Boiling Water 1 X --Chocolate Fluff Frosting-- 1 Ea ------------------------ 2 Oz Unsweetened Chocolate 1/2 C Confectioners' Sugar; Sifted 1/4 C Butter Or Margarine; Softened 1 T Vanilla 2 Ea Egg Whites; Large 1 C Confectioners' Sugar; Sifted Sift Together Flour, Baking Soda, Cinnamon And Salt; Set Aside. Cream Together The Shortening And Sugar In A Mixing Bowl Until Light And Fluffy, Using An Electric Mixer At Medium Speed. Add Eggs, One At A Time, Beating Well After Each Addition. Blend In Vanilla And Applesauce. Add Dry Ingredients Alternately With Buttermilk To Creamed Mixture, Beating Well After Each Addition. Beat In Boiling Water. (Batter Should Be Thick.) Pour Batter Into Greased And Waxed Paper-Lined 13 X 9 X 2-Inch Baking Pan. Bake In Preheated 350 Degree F. Oven For 1 Hour Or Until Cake Tests Done. Cool 10 Minutes In Pan On Rack. Remove From Pan; Cool On Rack. When Cake Is Cooled, Spread With Chocolate Fluff Frosting. Cut In Squares. Chocolate Fluff Frosting: Melt Chocolate Over Hot Water. Cool To Room Temperature. Blend Together Confectioners' Sugar, Butter, Melted Chocolate And Vanilla In A Bowl And Beat Until Smooth. In Another Bowl, Beat Egg Whites Until Soft Peaks Form, Using An Electric Mixer At High Speed. Gradually Beat In 1 C Sifted Confectioners' Sugar, 2 T At A Time, Until Egg White Mixture Is Glossy And Stiff. Fold In Chocolate Mixture Into The Beaten Egg Whites. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Crumb Cake (01/10/94) (2:13) Makes One 8-By-12-Inch Cake 2 Cups Dark Brown Sugar 1/2 Cup Vegetable Shortening 2 Cups All-Purpose Flour 1 T Baking Powder 1/2 T Baking Soda 1 T Cinnamon 1/2 T Ground Cloves 1/2 T Salt 1 Egg 1 Cup Buttermilk 1 T Vanilla 1/2 T Lemon Extract Preheat Oven To 350 Degrees F. Butter An 8-By-12-Inch Oblong Cake Pan Or A 9-Inch-Square Pan. In A Large Mixing Bowl, Blend The Brown Sugar, Shortening, And Flour Until The Mixture Resembles Coarse Crumbs. Remove And Reserve 1 Cup Of The Crumbs. Add The Baking Powder, Baking Soda, Cinnamon, Cloves, And Salt To The Mixture In The Bowl: Blend. Add The Egg, Buttermilk, Vanilla And Lemon Extract. Beat At High Speed For 2 1/2 Minutes. Pour Batter Into Prepared Pan And Smooth On The Top. Sprinkle With The Reserved Crumb Mixture. Bake 35 Minutes, Or Until A Wooden Skewer Inserted In The Center Comes Out Clean. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spicy Raisin Coffee Cake 1/2 Cup Butter Or Margarine 1 Cup Sugar 2 Eggs 1 Teaspoon Vanilla 1 Cup Dairy Sour Cream 2 Cups Sifted All Purpose Flour 1 1/2 Teaspoons Baking Powder 1 Teaspoon Soda 1/4 Teaspoon Salt 1 Cup Broken Walnuts 1/2 Cup Sugar 1 Teaspoon Ground Cinnamon 1 1/2 Cups Raisins Cream Together Butter And 1 Cup Sugar Until Fluffy. Add Eggs And Vanilla; Beat Well. Blend In Sour Cream. Sift Together Flour, Baking Powder, Soda, And Salt; Stir Into Creamed Mixture; Mix Well. Spread Half The Batter In Greased 9 X 9 X 2 Inch Pan. Mix Nuts, 1/2 Cup Sugar, And Cinnamon; Sprinkle Half Over Batter. Top With Raisins. Spoon On Remaining Batter. Top With Reserved Nut Mixture. Bake In Moderate Oven (350 Degrees) For 40 Minutes. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spider Cake (5-15-98) Take Your Average Cake Mix. Bake It Up In 2 Metal Bowls--1 Bigger Than The Other. One Unmolded, Cut The Bigger One (The "Body") In Half, Horizontally. Carefully Scoop Out An Adequate Cavity In Each Half. Fill With Well-Whipped Set Green Jello, And Reattach The Halves. Frost Black, Arrange On Serving Platter. Use Licorice Stix As Legs. Use 2 Big Green Gumdrops And 6 Little Ones As Eyes. When The Cake Is Cut Into, It Spurts Green Goop, Just Like A Real Spider When Stepped On. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sponge Cake (12/12/93) (23:40) 6 Egg, Separated 1 Cup Sugar 1 Cup Flour 1/3 Teaspoon Cream Of Tartar 1 Teaspoon Vanilla 1 Lemon, Grated Rind Of 1/4 Teaspoon Salt Sift The Flour 4 Times. Beat Yolks Of Eggs Until Light And Thick. Gradually Add 1/2 Of The Sugar, The Lemon Rind And Vanilla. Beat The Whites Until Stiff And Add The Cream Of Tartar And The Remaining Sugar. Combine The Egg Mixtures. Add Salt To Flour And Fold Into The Egg Mixture Lightly. Pour Into An Ungreased Pan With Center Tube. Bake At 325-F For 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sponge Shortcake Sift Together 1 Cup Sifted All Purpose Flour, 1 Teaspoon Baking Powder, And 1/4 Teaspoon Salt. Beat 2 Eggs Until Thick And Lemon Colored, About 3 Minutes At High Speed On Mixer. Gradually Add 1 Cup Sugar, Beating At Medium Speed 5 Minutes. By Hand. Quickly Fold Dry Ingredients Into Egg Mixture. Add 2 Tablespoons Butter To 1/2 Cup Hot Milk. Stir Into Batter With 1 Teaspoon Vanilla. Blend Well. Pour Into Paper Lined 8 X 8 X 2 Inch Baking Pan. Bake At 350 Degrees For 25 To 30 Minutes. Cool In Pan 15 Minutes; Remove From Pan. Top With Sweetened Fruit And Whipped Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spring Breeze Cheesecake (01/12/94) (22:54) 1 - 8 Oz Package Cream Cheese, Softened 1/3 - Cup Sugar 1 - Cup(1/2 Pint) Sour Cream 2 - Teaspoon Vanilla 1 - 8 Oz Container Cool Whip Whipped Topping, Thawed 1 - Keebler Ready-Crust Graham Cracker Pie Crust Fresh Strawberries For Garnish Beat Cheese Until Smooth; Gradually Beat In Sugar. Blend In Sour Cream And Vanilla. Fold In Whipped Topping, Blending Well. Spoon Into Crust. Chill Until Set, At Least 4 Hours. Garnish With Fresh Strawberries. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stir Crazy Cake (12-05-93) (14:22) Servings: 1 2 1/2 C All-Purpose Flour 1 1/2 C Sugar 1/2 C Cocoa 2 T Soda 1/2 T Salt 2/3 C Cooking Oil 2 T Vinegar 1 T Vanilla 2 C Cold Water Or Coffee 1/4 C Sugar 1/2 T Cinnamon Put Flour, 1 1/2 Cups Sugar, Cocoa, Soda And Salt Into An Ungreased 13x9x2 Inch Metal Baking Pan. Stir With A Fork To Mix; Form 3 Wells In Flour Mixture. Pour Oil Into One Well, Vinegar In One And Vanilla In One. Pour Cold Coffee Over All Ingredients And Stir With Fork Until Well Mixed. Do Not Beat. Combine Remaining Sugar And Cinnamon; Sprinkle Over Batter. Bake In 350 Degrees. Oven For 35-40 Mins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Angel Fluff (05/17/93) (2:17) Servings: 12 1 Ea Angel Food Cake 1 Package Strawberry Jello, Large 1 Package Frozen Whipped Topping, Large 1 Package Frozen Strawberries Tear The Cake Into Walnut-Size Pieces And Scatter Over Bottom Of 10" X 13" Sheet Cake Pan. Dissolve Jello In 2 Cups Of Boiling Water And Then 2 Cups Cold Water. Allow To Jell A Little. Fold In The Frozen Strawberries And Whipped Topping Which Has Thawed A Little. Pour Over Cake And Refrigerate Until Set. Decorate With Whipped Cream Or Additional Whipped Topping And Fresh Strawberries. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Carrot Cake (02/13/94) (23:32) Yield: 1 Servings 2 1/2 C All Purpose Flour 1 1/4 C Packed Brown Sugar 1 C Carrots; Finely Shredded 1/2 C Vegetable Oil 1/2 C Yogurt; Low Fat, Plain 1/3 C Water 1/2 C Pecans; Chopped 2 Ts Baking Powder 1 Ts Ground Cinnamon 1 Ts Ground Nutmeg 1/2 Ts Baking Soda 1/2 Ts Salt 2 Eggs 1 C Strawberries; Finely -Chopped 1 Strawberry Cream Cheese - Glaze Recipe Heat The Oven To 350 Degrees. Grease And Flour 12 Cup Bundt Cake Pan. Beat All Ingredients Except Strawberries And Strawberry Cream Cheese Glaze In A Large Bowl On Low Speed For 45 Seconds, Scraping Bowl, Constantly. Beat On Medium Speed For 2 Minutes, Scraping Occasionally. Fold In Strawberries; Pour Into Prepared Pan. Bake 45 To 55 Minutes Or Until A Wooden Pick Inserted In Center Comes Out Clean. Cool 5 Minutes; Remove From Pan. Cool Completely On A Wire Rack. Prepare Strawberry Cream Cheese Glaze; Spoon Onto Cake. Refrigerate Any Remaining Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Cheesecake (08-08-93) (13:39) Servings: 12 -----------------------------------Crust----------------------------------- 1 1/2 C Graham Crackers 2 T Sugar 3 T Butter Or Margarine; Melted ----------------------------------Filling---------------------------------- 19 Oz Cream Cheese; Softened 1 C Sugar 2 T Lemon Peel; Grated 1/4 T Vanilla 3 Ea Eggs -----------------------------------Glaze----------------------------------- 1 C Mashed Strawberries 1 C Sugar 3 T Cornstarch 1/3 C Water Pre-Heat Oven To 350f. Crust: Stir Together Graham Cracker Crumbs And Sugar. Mix In Butter Thoroughly And Press Into A 9" Springform Pan. Bake 10 Minutes. Cool. Reduce Oven Temperature To 300f. Filling: Beat Cream Cheese In A Large Mixing Bowl. Gradually Add Sugar, Beating Until Fluffy. Add Lemon Peel And Vanilla. Beat In Eggs One At A Time. Pour Into Shell. Bake 1 Hour Or Until Center Is Firm. Cool To Room Temperature And Then Spread With The Strawberry Glaze. Chill 3 Hours. Glaze: Blend Sugar And Cornstarch Together In A Small Saucepan. Stir In Water And Strawberries. Cook, Stirring Constantly, Until The Mixture Thickens And Boils. Boil And Stir For 1 Minute. Cool Thoroughly Before Spreading Over Cheesecake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Cheesecake 1 (01/12/94) (22:54) Crust: 2 1/2 - Cups Graham Cracker Crumbs 3/4 - Cup Melted Butter 1/4 - Cup Sugar 1 - Teaspoon Cinnamon Filling: 4 - Extra Large Eggs, Well Beaten 1 1/2 - Cups Sugar 1/2 - Teaspoon Salt 3 - Tablespoon Lemon Juice 36 - Oz Cream Cheese, Softened Glaze: 12 - Oz Red Raspberry Jelly, Divided 1 - Tablespoon Cornstarch 1/4 - Cup Grand Marnier 1 - Tablespoon Water 1 - Qt Medium Or Large Strawberries, Hulled Combine Crust Ingredients. Mix Well. Press Into Buttered 10 Or 12" Springform Pan, Reserving 2 Tablespoon For Topping If No Fruit Topping Is Desired. If Fruit Topping Is Planned, Do Not Reserve. Combine Eggs, Sugar, Salt And Lemon Juice. Mix Well. Beat Cream Cheese Separately Until Smooth. Add Egg Mixture To Cheese, Blending Well. Pour Into Crust. Bake @ 350 Degrees 30 Minutes For 10" Pan Or 40 Minutes For 12" Pan. If No Fruit Topping Is Desired, Remove Cake From Oven. Increase Heat To 400 Degrees. After Waiting 2 Minutes, Sprinkle Reserved Crumbs Over Top Of Cake. Return To Oven And Bake 15 Minutes. If Fruit Topping Is Desired, Do Not Remove From Oven. Increase Heat To 400 Degrees And Bake 15 Minutes. Cool. Refrigerate 3 Hours. In Saucepan, Combine 2 Oz Jelly With Cornstarch. Mix Well. Add Remaining Jelly, Liqueur And Water. Stirring Frequently, Cook Over Medium Heat Until Thickened And Clear, About 10 Minutes. Cool To Lukewarm, Stirring Occasionally. Arrange Berries Pointed End Up Over Top Of Cake. Spoon Glaze Over Berries, Allowing Some To Drip Down Side Of Cake. Refrigerate Until Glaze Is Set. Serves 12 To 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Cream 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, Tint Whipped Cream With 2 Drops Of Red Food Color. Fold In 1 Package (10 Ounces) Frozen Sliced Strawberries, Thawed And Drained. Add 1/3 Cup Confectioners' Sugar Until Stiff. Fold 1/3 Cup Toasted Slivered Blanched Almonds Into Half The Mixture And 6 Marshmallows; 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Marbled Cheesecake (07-25-93) (11:25) 1 (10 Ounce) Package Frozen Strawberries In Syrup, Thawed 1 1/2 Teaspoons Cornstarch Red Food Coloring 1 1/4 Cups Graham Cracker Crumbs 1/4 Cup Sugar 1/3 Cup Margarine Or Butter, Melted 3 (8 Ounce) Packages Cream Cheese, Softened 1 (14 Ounce) Can Condensed Milk 3 Eggs 1/4 Cup Lemon Juice In Blender Container, Combine Strawberries And Cornstarch; Blend Until Smooth. In Heavy Saucepan, Over Medium Heat, Cook And Stir Until Thickened. Add Food Coloring. Reserve 1/3 Cup Sauce; Cool. Chill Remaining Sauce. Preheat Oven To 300 Degrees. Combine Crumbs, Sugar And Margarine; Press On Bottom Of 9 Inch Springform Pan. In Mixer Bowl, Beat Cheese Until Fluffy. Gradually Beat In Condensed Milk Until Smooth. Add Eggs And Lemon Juice; Mix Well. Spoon Half The Batter Into Prepared Pan. Spoon Half The Reserved Strawberry In Small Amounts Over Batter. Repeat, Ending With Sauce. With Knife, Cut Through Batter To Marble. Bake 50 Minutes Or Until Center Is Set. Cool. Chill. Remove Side Of Springform Pan. Serve With Chilled Strawberry Sauce. Refrigerate Leftovers. Makes One 9 Inch Cheesecake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Mousse Cake (08-08-93) (18:27) Servings: 10 1 X --------Sponge Cake--------- 3 Ea Eggs, Separated 1 X Pinch Cream Tartar 1/2 C Granulated Sugar 1/4 T Grated Lemon Rind 1 T Vanilla 1/2 C All Purpose Flour 1 X Pinch Salt 1 X --Strawberry Yogurt Mousse-- 1 Ea ------------------------ 1 1/2 Ea Envelope Unflavored Gelatin 1/4 C Cold Water 2 C Whole Strawberries 1/3 C Granulated Sugar 2 T Lemon Juice 1/2 C Plain Yogurt 1/2 C Whipping Cream 1 X -----------Syrup------------ 3 T Water 3 T Granulated Sugar 2 T Strawberry Or Kirsch Liqueur 1 X -Cream Frosting And Garnish- 1 Ea ------------------------ 2 C Strawberries 1 1/2 C Whipping Cream 2 T Granulated Sugar Cake: Butter And Flour The Bottom And Sides Of A 9 Inch Spring Form Pan; Set Aside. In A Large Bowl Beat Whites And Cream Of Tartar To Soft Peaks. Gradually Beat In 1/4 Cup Of The Sugar, Continuing To Beat To Stiff Peaks. In A Separate Bowl Beat The Yolks With Remaining Sugar Until Light Yellow And Thickened. Scrape Yolks Over Whites, Add Lemon Rind And Vanilla And Fold Together. Sift Flour And Salt Over Batter, Folding In Gently But Thoroughly. Transfer To Prepared Pan. Bake At 350 Degrees F For 25 Minutes Or Until The Top Springs Back When Lightly Touched. Let Cool In Pan On Wire Rack. If Making Ahead, Remove From Pan And Wrap Well For Storage At Cool Room Temperature For One To Two Days Or In The Freezer For Up To 2 Months. Mousse: In A Very Small Saucepan Sprinkle Gelatin Over Water; Set Aside. Rinse, Hull And Puree Berries. In A Small Saucepan Combine Puree, Sugar And Lemon Juice And Heat Gently Just Long Enough To Dissolve Sugar. Remove From Heat. Warm Softened Gelatin Over Low Heat Until Clear And Syrupy. Stir Into Strawberry Mixture. Transfer To A Large Bowl And Chill To Consistency Of Raw Egg White. Whisk In The Yogurt. Whip Cream Until Form; Fold Into Mousse And Return To Fridge. Syrup: In A Small Saucepan Bring Water And Sugar To A Boil. Remove From Heat, Cool And Stir In Liqueur. Assembly: Using A Long Serrated Knife, But Cake Into 2 Thin Layers. Place Top Half, But Side Up, In The Bottom Of A Clean 9 Inch Spring For Pan. Drizzle Half The Syrup Evenly Over The Cut Side Of Each Of The 2 Halves. Spoon Strawberry Mousse Over Cake In Pan; Don't Worry If Mousse Extends Over The Sides. Set Remaining Layer, Cut Side Over Mousse, Pressing Gently. Cover And Chill Thoroughly, Overnight If Possible. Release Sides Of Pan, And Using A Wide Lifter, Transfer Cake To Service Plate, Doily-Lined If You've Thought That For Ahead. Cream Frosting And Garnish: Rinse And Hull Berries. Slice Thinly. Whip Cream Until It's Stiff And Firm. Sweeten With Sugar And Spread Evenly Over Top And Sides Of Cake. Arrange Berry Slices In Circle Around The Top And Bottom Edges Of The Cake. Refrigerate Until Serving Time, Which Should Be Within The Following Hour Or Two. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Shortcake 1 Quart Strawberries, Cut Into Halves 1/2 Cup Granulated Sugar 2 1/3 Bisquick Baking Mix 3 Tablespoons Granulated Sugar 3 Tablespoons Margarine Or Butter Melted 1/2 Cup Milk 1 Tablespoon Margarine Or Butter Softened 1/4 Cup Packed Brown Sugar Whipped Topping Heat Over To 425 Degrees Mix Strawberries And 1/2 Cup Granulated Sugar; Reserve. Mix Baking Mix, 3 Tablespoons Granulated Sugar, 3 Tablespoons Margarine And The Milk Until Soft Dough Forms. Spread In Ungreased Round Pan 8 X 1 1/2 Inches. Spread With 1 Tablespoon Margarine; Sprinkle With Brown Sugar And Almonds. Bake Until Golden Brown, 15 To 20 Minutes. Remove From Pan; Cool 10 Minutes. Split Layer Horizontally. Place Bottom Layer On Serving Plate. Top With Half Of The Strawberries And A Layer Of Cream Topping. Top With Other Layer And The Remaining Strawberries. Garnish With Additional -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Shortcake 1 Shortcake 3 To 4 Cups Sugared Sliced Strawberries 1 Cup Whipping Cream, Whipped Shortcake: Sift Together 2 Cups Sifted All Purpose Flour, 2 Tablespoons Sugar, 3 Teaspoons Baking Powder, And 1/2 Teaspoon Salt. Cut In 1/2 Cup Butter Until Mixture Resembles Coarse Crumbs. Mix 1 Beaten Egg And 2/3 Cup Milk; Add All At Once To Dry Mixture; Stir Just Enough To Moisten. Spread Dough In Greased 8 X 1 1/2 Inch Round Pan, Building Up Edges Slightly. Bake At 450 Degrees For 15 To 18 Minutes. Remove From Pan; Cool On Rack 5 Minutes. Split In 2 Layers; Lift Off Top Carefully. Butter Bottom Layer. Spoon Berries And Cream Between Layers And Over Top. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Shortcake 2 (05-16-92) (0:37) 1 Quart Fresh Strawberries, Cleaned And Sliced 1/2 Cup Brown Sugar 1 1/2 Cups Whole Wheat Flour 1/2 Cup Bran 3 Teaspoons Baking Powder 1 Teaspoon Salt 1/3 Cup Soft Margarine 1 Cup Low Fat (1%) Milk 1 Teaspoon Vanilla Extract Low Fat Whipped Cream Topping Preheat Oven To 400 Degrees. Have Ready 2 Greased 8 Inch Layer Cake Pans. Add A Little Sugar To The Berries And Let Stand At Room Temperature For 1 Hour. Combine All Dry Ingredients In A Large Mixing Bowl. Blend In Margarine, And Add Milk And Vanilla Extract. Pour Batter Into Prepared Cake Pans. Bake At 400 Degrees For 15 To 20 Minutes. Remove From Oven, Allow To Cool And Remove From Pans. Place One Layer Cake On Serving Plate And Cover With Strawberries. Top With Remaining Layer Cake And Cover With Remaining Berries. Top With Low Fat Whipped Cream Topping And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Shortcake 3 (11-15-93) (22:25) 12 C Strawberry Halves 1/2 C Honey 4 C Whole Wheat Pastry Flour 1 T Baking Powder 1/3 Teaspoon Baking Soda 1 C Sour Cream 1 C Cream 1 T Honey In A Bowl, Gently Combine Berries And Honey; Set Aside. In Another Bowl Combine Flour, Baking Powder, Baking Soda, And Sour Cream. Form Into A Ball And Pat To 1/2-Inch Thick. Bake On Buttered Cookie Sheet At 350 Degrees, For 20 To 30 Minutes. It Will Be Golden Brown. When Shortcake Has Cooled, Cut Through The Middle Crosswise And Spoon 1/2 Of Berry Mixture Between The Two Layers. With Top Back On, Spoon Remainder Of Berry Mixture Over The Top. Whip Cream And Honey Together; Pour Over Top. Slice And Serve. Makes 1 Large Shortcake -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Shortcake 4 (12/11/93) (21:59) Servings: 6 3/4 C Whole Wheat Flour 3/4 C Unbleached White Flour 1 1/2 T Baking Powder 1/2 T Salt 1/3 C Plus 3t Brown Sugar (Packed) 2 T Butter, Melted 3/4 C Low-Fat Milk 1 Pt Strawberries * * Sweet, Ripe Strawberries, Hulled And Crushed Heavy Cream (Optional) '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat Oven To 400 Degrees F. In A Mixing Bowl, Sift Together The Flours, Baking Powder, And Salt. In Another Bowl, Combine 1/3 Cup Of The Sugar With The Melted Butter Until It Dissolves. Stir In The Milk, Then Combine The Wet With The Dry Ingredients And Work Together To Form A Soft Dough. Turn The Dough Out Onto A Well-Floured Board And Knead For A Minute Or So. Divide The Dough Into 2 Equal Parts, Form Into Smooth Balls, And Roll Out To Fit The Bottom Of A Pie Pan. Place The Rounds Of Dough In 2 Lightly Oiled Pie Pans. Bake For 12-15 Minutes, Or Until Dough Is Golden Brown. In The Meantime, Combine The Crushed Strawberries With The Remaining 3 T Sugar In A Small Bowl. Cover Until Ready To Use. Allow The Baked Dough To Cool Until It Is Just Warm To The Touch. Place 1 Round On A Serving Plate, Spread It With The Berries, And Top With The Other Round Of Dough. Cut Into Wedges To Serve; This Is Best Served Fresh And Warm. Top Each Serving With A Bit Of Cold, Stiffly Beaten Heavy Cream If You'd Like. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Shortcake Delight (01/16/94) (2:48) 1 - Quart Fresh Strawberries Sugar 2 1/4 - Cups Sifted All-Purpose Flour 2 - Tablespoon Sugar 1 - Tablespoon Baking Powder 1/2 - Teaspoon Salt 1/2 - Cup Crisco Shortening 1 - Egg, Beaten 3/4 - Cup Milk Milk For Brushing 1/2 - Cup Strawberry Jam 2 - Cups Whipping Cream, Whipped Reserve 1 Whole Strawberry. Slice Remaining Berries And Reserve 5 Slices. Sweeten Remaining Sliced Berries With Sugar To Taste. Preheat Oven To 425 Degrees. Combine Flour, 2 Tablespoon Sugar, Baking Powder And Salt In A Bowl. Cut In Crisco With A Pastry Blender Or 2 Knives Until Mixture Resembles Coarse Crumbs. Make A Well In Center. Combine Egg And 3/4 Cup Milk, Add To Well, And Stir With A Fork, 20 To 30 Strokes. Turn Dough Out Onto A Lightly Floured Surface And Shape Into A Ball. Knead Lightly With Fingertips, About 15 Minutes. Divide Dough In Thirds. Grease Three 8 X 1 1/2" Layer Cake Pans, Line Bottoms With Waxed Paper, And Grease Paper. Put A Third Of Dough In Each Pan. Pat Out Evenly To Fit Bottom Of Pans. Brush Tops With Milk. Bake @ 425 Degrees For 15 To 18 Minutes Or Until Tops Are Lightly Browned. Loosen Edges Of Shortcake Rounds. Remove From Pans And Peel Off Waxed Paper. Set Right-Side-Up On Racks. Spread Each Of Two Shortcakes With 1/4 Cup Strawberry Jam. Place One Shortcake Layer On A Serving Plate. Arrange Half Of The Sweetened Strawberry Slices Over Bottom Layer. Spoon 1 1/2 Cups Whipped Cream Over Berries. Cover With Second Shortcake Layer And Arrange Remaining Sweetened Sliced Berries Over It. Spread With 1 1/2 Cups Whipped Cream. Top With Plain Shortcake Layer. Spread With 1 Cup Whipped Cream. Decorate With Reserved Whole Strawberry And Slices. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Streuselkuchen (Crumb Cake) (08-08-93) (18:28) Servings: 6 1 X ----------Topping----------- 1/4 C Sugar 1/4 C Brown Sugar 2 T Cinnamon 1 C Flour; Unbleached, Unsifted 1/2 C Butter Or Margarine 1 X ------------Cake------------ 2 1/4 C Flour; Unbleached, Unsifted 1/4 C Sugar 1/4 T Salt 1 Package Yeast; Dry 3/4 C Milk 1/2 C Butter Or Margarine 1 Ea Egg; Large Topping: For Topping, Mix Sugars, Cinnamon And Flour. Cut In Butter Until Mixture Is Crumbly. Cake: To Make Cake, Mix 1 Cup Flour, Sugar, Salt And Yeast In A Large Bowl. Place Milk And Butter In A Sauce Pan And Heat Until Very Warm (120 To 130 Degrees F). Gradually Add To Dry Ingredients; Beat 2 Minutes. Beat In Egg And 1 Cup Flour. Beat On High Speed For 2 Minutes. Stir In Enough Flour To Make A Soft But Stiff Batter. Spread Batter Into A Well-Greased 9-Inch Square Cake Pan. Sprinkle With Topping. Let Rise In A Warm Place Until Double In Bulk, About 1 1/2 Hours. Bake At 350 Degrees F. About 45 Minutes Or Until Done. Makes 1 9-Inch Square Cake. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sugar 'N' Spice Apple-Nut Cake (05/17/93) (2:13) Servings: 1 4 T Butter 1 C Sugar 1 Ea Egg 1 C Flour 1 T Baking Soda 1 T Cinnamon 1/2 T Nutmeg 1 X Salt, Pinch 1 T Vanilla 2 C Apples, Finely Chopped (2 Lg) 1/2 C Nuts Cream Butter And Sugar; Add Egg; Sift In Dry Ingredients. Add Vanilla, Nuts, And Apples. Bake In 8" Square Pan For 35-40 Minutes. Serve With Topping Of Whipped Cream Or Ice Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sun-Sational Cheesecake (05-11-93) (6:51) Servings: 10 1 C Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 Oz Cream Cheese, Softened 1 C Sugar 3 T Unbleached All-Purpose Flour 2 T Lemon Juice 1 T Grated Lemon Peel 1/2 T Vanilla 4 Ea Large Eggs (1 Separated) 3/4 C Sugar 2 T Cornstarch 1/2 C Water 1/4 C Lemon Juice Combine Crumbs, Sugar And Margarine, Press Onto Bottom Of 9-Inch Spring- Form Pan. Bake At 325 Degrees F., 10 Minutes. Combine Cream Cheese, Sugar, Flour, Juice, Peel And Vanilla, Mixing At Medium Speed On Electric Mixer Until Well Blended. Add Three Eggs, One At A Time, Mixing Well After Each Addition. Beat In Remaining Egg White, Reserve Yolk For Glaze. Pour Over Crust. Bake At 325 Degrees F., 10 Minutes. Reduce Oven Temperature To 250 Degrees F.; Continue Baking 30 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Combine Sugar And Cornstarch In Saucepan; Stir In Water And Juice. Cook, Stirring Constantly, Until Clear And Thickened. Add Small Amount Of Hot Mixture To Slightly Beaten Egg Yolk. Return To Hot Mixture, Cook 3 Minutes Stirring Constantly. Cool Slightly. Spoon Over Cheesecake, Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sun Shower Cake Bake Lemon Cake Mix In 2 Layer Pans, 8 Or 9 X 1/2 Inches, As Directed On Package. Prepare 1 Package (3 1/2 Ounces) Lemon Pudding And Pie Filling As Directed On Package. Cool. Fill Layers With 1 Cup Of The Pie Filling. Prepare Your Own Favorite Frosting Or 1 Package Lemon Fluff Frosting Mix As Directed On Package; Frost Side And Top Of Cake. Sprinkle Top Of Cake With Flaked Coconut; Decorate With Candy Umbrellas (Below) Candy Umbrellas Cut 3 Small V's From Bottom Of Lemon, Lime And Orange Candy Slices For Umbrella Tops. Cut Out Centers Of More Candy Slices; Use "Rind" For Handles. Cut Small Pieces Form Handles For Tip Of Umbrellas. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Surprise Candy Teacakes 1 Cup Butter Or Margarine, Softened 1/2 Cup Confectioners' Sugar 1 Teaspoon Vanilla 2 1/4 Cups Flour 1/4 Teaspoon Salt 1/2 Cup Finely Chopped Nuts Confectioners' Sugar 12 Vanilla Caramels Heat Oven To 400 Degrees Mix Thoroughly Butter, 1/2 Cup Sugar And The Vanilla. Work In Flour, Salt And Nuts Until Dough Holds Together. Shape Dough Into 1 Inch Balls Around Caramels. Place On Ungreased Baking Sheet. Bake 10 To 12 Minutes Or Until Set But Not Brown. While Warm, Roll In Confectioners' Sugar. Cool. Roll In Colored Sugar Before Baking. Makes About 4 Dozen Cookies. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Swiss Cheesecake (08-08-93) (22:53) Servings: 10 -----------------------------------Crust----------------------------------- 1 X Shortbread; See Recipe 22 ---------------------------------Cheesecake--------------------------------- 2 C Cottage Cheese 1 C Swiss Cheese; Grated 1/2 C Sugar; Granulated 6 Ea Egg Yolks; Large 9 Ea Egg Whites; Large 6 Tb Butter; Softened 3 Tb Unbleached Flour 3 Tb Cornstarch Preheat The Oven To 350 Degrees F. Press The Cottage Cheese Through A Sieve. In A Large Mixing Bowl, Beat Together The Cottage Cheese, Swiss Cheese, Butter, Flour, Cornstarch And Sugar Blending Well. Add The Egg Yolks, One At A Time, At Low Speed Mixing Well After Each Addition. In Another Large Mixing Bowl, Beat The Egg Whites Until They Form Stiff Peaks And Fold Them Gently Into The Cheese Mixture. Pour The Mixture Into The Prepared Crust And Bake For 45 Minutes. The Cake Will Rise Above The Top Of The Pan, Then Settle Down Again. Cool In The Oven With The Door Propped Open, Then Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tempting Trifle Cheesecake (05-11-93) (7:05) Servings: 10 1 1/2 C Soft Coconut Macaroons* 24 Oz Cream Cheese, Softened 3/4 C Sugar 4 Ea Large Eggs 1/2 C Whipping Cream 1/2 C Sour Cream 2 T Sweet Sherry 1 T Vanilla 10 Oz Red Raspberry Preserves 1/2 C Whipping Cream, Whipped 1 X Toasted Slivered Almonds * Soft Coconut Macaroon Cookies Crumbs. Press Crumbs Onto Bottom Of Greased 9-Inch Springform Pan. Bake At 325 Degrees F., 15 Minutes. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixture Until Well Blended. Add Eggs, One At A Time, Mixing Well After Each Addition. Blend In Sour Cream, Whipping Cream, Sherry And Vanilla; Pour Over Crust. Bake At 325 Degrees F., 1 Hour And 10 Minutes. Loosen Cake From Rim Of Pan; Cool Before Removing Rim Of Pan. Chill. Heat Preserves In Saucepan Over Low Heat Until Melted. Strain To Remove Seeds. Spoon Over Cheesecake, Spreading To Edges. Dollop With Whipped Cream; Top With Almonds. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thin Mint Cookie Cake (03/17/94) (16:59) Yield: 1 Cake 6 Oz Butter 1 C Sugar 1 Box Gs Thin Mint Cookies (1 Cup Crumbs For Cake) (1 Cup Crumbs For Topping) 2 T Cocoa 1/3 C Cake Flour 8 Eggs, Separated 8 Oz Chocolate 1/4 C Heavy Cream Cream Butter And Sugar Together Until Fluffy. Add Egg Yolks, One At A Time. Add Cocoa And A Cup Of Thin Mint Cookie Crumbs. Add Flour And Mix Until Just Combined. Whip Egg Whites Until Stiff But Not Dry/ Fold Egg Whites Into Batter. Bake In 9" Pan At 350f For 35 Minutes. Allow To Cool With For 15 Minutes, Then Remove From Pan. Cool On Wire Rack. Top Cake With Chocolate Cream (8 Oz. Chocolate Melted With 1/4 Cup Heavy Cream) Top Chocolate Cream With 1 Cup Thin Mint Cookie Crumbs. Finish With Powdered Sugar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Triple Almond Cookies (11-21-92) (23:59) Msb 1/2 Cup Butter, Softened 1/2 Cup Vegetable Shortening 1 Cup Sugar 1/2 Teaspoon Almond Extract 1 Teaspoon Vanilla Extract 3/4 Cup Chopped Almonds 3 Cups Sifted All-Purpose Flour 1/2 Teaspoon Salt Red And Green Sugar Crystals 1/2 Cup Sliced Almonds In Large Bowl Cream Butter And Shortening With Sugar Until Smooth And Creamy. Add Eggs And Extracts; Combine Well; Fold In Chopped Almonds. In Medium Bowl Combine Flour And Salt; Fold Into Butter Mixture Until Stiff Dough Is Formed. Shape Dough Into Two Logs, Each With A Diameter Of 2 To 3 Inches. Wrap Tightly In Waxed Paper Or Plastic Wrap; Freeze At Least 2 Hours. Heat Oven To 350 Degrees. Remove Logs From Freezer; Cut Dough Into 1/4 Inch Discs; Place On Ungreased Baking Sheets. Sprinkle With Sugar Crystals; Top With Three Almond Slices In Cloverleaf Pattern. Bake 10 To 12 Minutes. Allow To Cool 2 Minutes On Baking Sheet; Then Transfer To Wire Rack; Cool Completely. Makes Approximately 7 Dozen Cookies. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Triple Chocolate Pudding Cake (03-21-93) (17:16) 1 Cup All-Purpose Biscuit Baking Mix 1/2 Cup Sugar 1/4 Cup Cocoa 3/4 Cup Milk Divided 1/3 Cup Butter Or Margarine, Melted 3/4 Cup Chocolate Topping, Divided 1 Teaspoon Vanilla Extract 1 Cup Chocolate Chips, Divided 3/4 Cup Hot Water Heat Oven To 350 Degrees. Grease 8 Inch Square Baking Pan. In Medium Bowl, Combine Baking Mix, Sugar And Cocoa; Stir In 1/2 Cup Milk, Butter, 1/4 Cup Chocolate Topping And Vanilla Until Blended. Stir In 1/2 Cup Chocolate Chips; Spread Evenly In Prepared Pan. In Small Bowl, Combine Remaining 1/4 Cup Milk, Remaining 1/2 Cup Topping And Hot Water. Pour Liquid Mixture Carefully Over Top Of Mixture In Pan; Do Not Stir. Sprinkle Remaining 1/2 Cup Chips Over Surface. Bake 40 To 45 Minutes Or Until Center Is Set And Cake Begins To Pull Away From Sides Of Pan. Let Stand 15 Minutes; Spoon Into Dessert Dishes, Spoon Pudding From Bottom Of Pan Over The Top. Serve Warm; Garnish With Vanilla Ice Cream. Refrigerate Leftovers. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Triple Fudge Cake 1 Package (3 3/4 Ounces) Chocolate Pudding And Pie Filling. 1 Package Of Devils Food Cake Mix 1/2 Cup Semisweet Chocolate Pieces 1/2 Cup Coarsely Chopped Nuts Heat Oven To 350 Degrees Grease And Flour Baking Pan, 13 X 9 X 2 Inches. In Large Saucepan, Cook Pudding As Directed On Package. Stir Cake Mix (Dry) Into Hot Pudding. Beat 2 Minutes On Medium Speed. Pour Into Pan; Sprinkle Batter With Chocolate Pieces And Nuts. Bake 35 To 40 Minutes. Serve Warm Or Cold. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tropical Carrot Cake (05/26/93) (17:47) 1 C. Sugar 1 C. Oil 4 Eggs 3 C. Grated Carrots 1/2 C. Walnuts 1/2 C. Chopped Pineapple, Drained 1/4 C. Pineapple Juice 1/2 C. Coconut 2 C. Flour 2 T. Soda 2 T. Cinnamon 2 T. Baking Powder 1 T. Salt Cream Sugar And Oil. Add Eggs One At A Time. Add Remaining Ingredients. Bake In 9 X 13 At 350 Degrees For 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tunnel Of Fudge (08-08-93) (18:30) Servings: 12 1 1/2 C Butter 6 Ea Eggs 1 1/2 C Sifted Flour 12 1/2 Oz Double Dutch Frosting Mix 2 C Walnuts Or Pecans In Large Bowl, Cream Butter. Add Eggs, One At A Time, Beating Well After Each Addition. Gradually Add Sugar; Beat At High Speed Until Light And Fluffy. By Hand, Stir In Flour, Dry Frosting Mix, And Walnuts Until Well Blended. Bake In Greased And Floured 12 Cup Bundt Pan At 350 Degrees F For 60 To 65 Minutes. Since The Cake Has The Soft Tunnel Of Fudge, Ordinary Doneness Tests Can Not Be Used. Test After 60 Minutes By Observing A Dry, Shiny Brownie-Type Crust. Cool 30 Minutes; Remove From Pan To Wire Rack Or Serving Plate. Cake Will Have A Moist Center Called The Tunnel Of Fudge. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tutti-Fruitticake (12/18/93) (22:10) 1 1 Pound Package (3 Cups) Pitted Dates 4 Ounces Red Candied Pineapple 4 Ounces Green Candied Pineapple 4 Ounces Red Candied Cherries 4 Ounces Green Candied Cherries 1 Pound Shelled Brazil Nuts (3 Cups) Or Pecan Halves (4 Cups) 1 Cup Sifted Enriched Flour 1 Cup Sugar 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 4 Well Beaten Eggs 1 Teaspoon Vanilla Or Rum Extract Halve Dates And Cut Pineapple In Chunks. Combine With The Whole Cherries And Nuts. Sift Together Dry Ingredients, Add To Fruits And Nuts, Coating Well. Stir In Eggs And Vanilla. Line Two 8 1/2x4 1/2x2 1/2-Inch Loaf Pans With Heavy Paper; Then Grease Paper And Pour In Batter. Bake In Slow Oven (325x) 1 Hour Or Till Done. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ukrainian Cheesecake (08-08-93) (22:55) Servings: 10 -----------------------------------Crust----------------------------------- 1 X Shortbread; See Recipe ---------------------------------Cheesecake--------------------------------- 2 C Cottage Cheese 3 Ea Eggs; Large, Separated 1/2 C Sugar; Granulated 1/2 C Sour Cream 2 T Cornstarch 1 T Lemon Peel; Grated 1/2 C Walnuts; Chopped, (Optional) Preheat The Oven To 325 Degrees F. Press The Cottage Cheese Through A Sieve And Drain. In A Large Mixing Bowl, Beat The Egg Yolks Until Light An Foamy, Then Add The Sugar Slowly, Continuing To Beat Until Very Light And Smooth. Add The Cottage Cheese To The Egg Mixture, Blending Well, Then Add The Sour Cream, Cornstarch, Lemon Rind, And Walnuts (If Desired). Stir Until All Ingredients Are Well Blended And The Mixture Is Smooth. In Another Large Mixing Bowl, Beat The Egg Whites Until They Form Soft Peaks, Then Gently Fold Them Into The Batter. Pour The Mixture Into The Prepared Crust And Bake For About 1 Hour. Cool To Room Temperature Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ultimate Strawberry Cheesecake (12/11/93) (21:58) Servings: 12 1 1/4 C Graham Cracker Crumbs (Fine) 1 Lb Cottage Cheese, Small Curd 16 Oz Softened Cream Cheese 1 1/2 C Sugar 4 X Eggs 1/2 C Cornstarch 2 T Lemon Juice 1/2 C Margarine Or Butter 1 Pt Dairy Sour Cream ------------------------------Strawberry Glaze------------------------------ 1 T Cornstarch 1/4 C Water 1/3 C Light Corn Syrup 1/4 C Crushed Strawberries 1 T Lemon Juice 1 Ds Red Food Coloring(If Desired Grease 9" Springform Pan; Sprinkle With Graham Cracker Crumbs, Tilting Pan To Coat The Sides. Into A Large Bowl, Mash Cottage Cheese Through Sieve; Add Cream Cheese. Beat On High Setting With Electric Mixer Until Well Blended. Beat In Sugar, Then 2 Eggs. Reduce Speed To Slow. Beat In Cornstarch, Lemon Juice And Vanilla, Then Margarine Or Butter And Sour Cream Until Smooth. Pour Into Prepared Pan. Bake In 325 Degrees F Oven For 70 Minutes Or Until Firm Around The Edge. Turn Oven Off. Let Cake Stand In Oven For 2 Hours. Take Out And Chill. Remove Side Of Pan. If Desired, Cover With Strawberry Glaze. Freezes Well. Strawberry Glaze Mix Cornstarch, Water And Light Corn Syrup Until Smooth. Add Strawberries. Bring To A Boil For 1 Minute. Strain. Stir In Lemon Juice And, If Desired, A Drop Of Red Food Coloring. Cool Slightly, Then Cover Top With Glaze. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Upside Down Rhubarb Cake (11-20-93) (21:12) Filling: 2 C Cut Rhubarb 1/2 Teaspoon Salt 2/3 C Sugar 2 T Sugar 1 T Unbleached White Flour 1/4 C Butter 1 Teaspoon Grated Orange Peel 1 Egg, Beaten 1 Teaspoon Cinnamon 3 T Milk Cake: Topping: 1 C Unbleached Flour 1 T Sugar 2 Teaspoon Baking Powder 2 T Orange Juice Arrange The Rhubarb In An Oiled 8-Inch Baking Dish. Combine Sugar, Flour Grated Orange Peel And Cinnamon; Sprinkle Over Rhubarb. Sift Together Flour, Baking Powder, Salt And Sugar. Make A Well And Put In The Butter. Cut The Dry Ingredients Together With The Butter, Until Mixture Is Crumbly. Mix Egg And Milk Into Flour Mixture, Just Until Moistened. Spread Over Rhubarb. Bake At 350 Degrees For 25 Minutes. Meanwhile, Mix Sugar And Orange Juice. Remove Cake And Pour Orange Juice Over It. Continue Baking 15 Minutes Longer. Turn Cake Upside Down Onto Serving Plate. Serve Warm. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Velvet Crumb Cake 1 1/2 Cups Bisquick Baking Mix 1/2 Cup Sugar 1 Egg 1/2 Cup Cold Water Or Milk 2 Tablespoons Shortening 1 Teaspoon Vanilla Broiled Topping Below Heat Oven To 350 Degrees Grease And Flour Baking Pan, 8 X 8 X 2 Inches, Or Layer Pan, 9 X 1 1/2 Inches. In Large Mixer Bowl, Blend All Ingredients Except Broiled Topping On Low Speed 1/2 Minute, Scraping Side And Bottom Of Bowl Frequently. Beat 4 Minutes On Medium Speed. Pour Into Pan. Bake 30 To 35 Minutes Or Until Top Springs Back When Touched Lightly. While Warm, Spread Broiled Topping. Broiled Topping: Mix 3 Tablespoons Soft Butter, 1/3 Cup Brown Sugar (Packed), 2 Tablespoons Light Cream, 1/2 Cup Coconut And 1/4 Cup Chopped Nuts. Set Oven Control At Broil An Or 550 Degrees Broil Cake 3 Inches From Heat About 3 Minutes Until Topping Is Brown. Watch Carefully! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Very Blueberry Cheesecake (05-11-93) (6:52) Servings: 10 1 1/2 C Vanilla Wafer Crumbs 1/4 C Margarine, Melted 1 Ea Envelope. Unflavored Gelatin 1/4 C Cold Water 16 Oz Cream Cheese, Softened 1 T Lemon Juice 1 T Grated Lemon Peel 7 Oz (1 Cup) Marshmallow Creme 3 C Frozen Whipped Topping(Thaw) 2 C Blueberries Frozen Or Fresh Combine Crumbs And Margarine, Press Onto Bottom Of 9-Inch Springform Pan. Chill. Soften Gelatin In Water, Stir Over Low Heat Until Dissolved. Gradually Add Gelatin To Cream Cheese, Mixing At Medium Speed On Electric Mixer Until Well Blended. Blend In Juice And Peel. Beat In Marshmallow Creme; Fold In Whipped Topping. Puree Blueberries; Fold Into Cream Cheese Mixture. Chill Until Firm. Garnish With Additional Frozen Whipped Topping, Thawed, And Lemon Peel. Variations: Substitute Neufchatel Cheese For Cream Cheese. Substitute Strawberry Slices For Blueberries Substitute Raspberries For Blueberries -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Very Smooth Cheesecake (05-11-93) (6:56) Servings: 10 1 C Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 1 Ea Envelope Unflavored Gelatin 1/4 C Cold Water 8 Oz Cream Cheese, Softened 1/2 C Sugar 10 Oz Frozen Strawberries, Thawed 1 X Milk 1 C Whipping Cream, Whipped Combine Crumbs And Margarine; Press Onto Bottom Of 9-Inch Springform Pan. Bake At 325 Degrees F., 10 Minutes. Cool. Soften Gelatin In Water; Stir Over Low Heat Until Dissolved. Combine Cream Cheese And Sugar, Mixing At Medium Speed On Electric Mixer Until Well Blended. Drain Strawberries, Reserving Liquid. Add Enough Milk To Liquid Ot Measure 1 Cup. Gradually Add Combined Milk Mixture And Gelatin To Cream Cheese, Mixing Until Well Blended. Chill Until Slightly Thickened. Fold In Whipped Cream And Strawberries; Pour Over Crust. Chill Until Firm. Variation: Substitute 1 Cup Vanilla Wafer Crumbs, 1/2 Cup Chopped Nuts, 2 Tablespoons Of Sugar And 2 Tablespoons Of Margarine For Graham Cracker Crumbs, Sugar And Margarine. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Victory Chocolate Cake (08-08-93) (18:32) Servings: 16 2 C Flour; Unbleached, Sifted 1/2 C Cocoa; Baking 2 1/4 T Baking Soda 3/4 T Salt 3/4 C Shortening; Vegetable 1/3 C Sugar 1 1/2 C Corn Syrup; Dark 3 Ea Eggs; Large, Separated 1 1/2 T Vanilla Extract 1 C Coffee; Cooled Sift Together The Flour, Cocoa, Baking Soda And Salt; Set Aside. Cream The Shortening And Sugar In A Mixing Bowl Until Light And Fluffy, Using An Electric Mixer At Medium Speed. Blend In The Corn Syrup And Egg Yolks. Beat In Vanilla. Add Dry Ingredients Alternately With Coffee To Creamed Mixture, Beating Well After Each Addition. Beat Egg Whites In Another Bowl Until Stiff Peaks Form. Fold Egg Whites Into Cake Batter. Pour Batter Into A Greased 13 X 9 X 2-Inch Baking Pan. Bake In Preheated 350 Degree Oven 45 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wacky Cake (05-01-93) (19:50) Servings: 4 1 1/2 C Unbleached All-Purpose Flour 1 C Sugar 3 T Cocoa 1 T Baking Soda 1/2 T Salt 1 T Vanilla 1 T Vinegar 5 T Vegetable Oil 1 C Cold Water Mix Flour, Sugar, Cocoa, Soda And Salt. Make Three Wells In The Flour Mixture. In One Put Vanilla; In Another The Vinegar, And In The Third The Oil. Pour 1 C Cold Water Over All And Stir. No Need To Beat. Pour Into 8 X 8-Inch Pan. Bake At 350 Degrees F Oven Until It Springs Back. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Walnut Carrot Cake 1 1/2 Cups Walnuts 3 Cups Sifted Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 2 Cups Brown Sugar, Packed 4 Large Eggs 1 Cup Oil 1 1/2 Teaspoons Cinnamon 1 Teaspoon Nutmeg 1/4 Teaspoon Cloves 3 Tablespoons Milk 3 Cups Grated Carrots Chop 1/2 Cup Walnuts. Grease 3 (9 Inch) Layer Pans Well. Sprinkle Each With About 2 1/2 Teaspoons Walnuts To Coat. Chop Remaining Walnuts A Little More Coarsely; Set Aside. Resift Flour With Baking Powder And Salt. Combine Sugar, Egg, Oil, Spices. Beat At High Speed Until Light And Well Mixed. Add Half Of Flour Mixture; Stir Until Well Blended. Add Milk, Then Remaining Flour. Stir In Carrots And Chopped Walnuts. Divide Batter Evenly In Pans. Bake At 350 Degrees 25 Minutes Until Cakes Test Done. Let Stand In Pans On Wire Racks 10 Minutes. Turn Cakes Out Onto Racks To Cool. When Cold Frost With A Butter Cream Frosting. Decorate With Walnut Halves. Makes 1 Large Cake 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= West Haven Chocolate Cake (08-08-93) (18:34) Servings: 16 8 Oz Dates; Pitted, Chopped 1 T Baking Soda 1 C ;Boiling Water 1 3/4 C Flour; Unbleached, Sifted 2 T Cocoa; Baking 1/2 T Salt 1 C Shortening; Vegetable 1 C Sugar 2 Ea Eggs; Large 6 Oz Semisweet Chocolate Chips 1/2 C Walnuts; Chopped Combine Dates, Baking Soda, And Boiling Water In A Small Bowl. Cool To Room Temperature. Sift Together The Flour, Cocoa, And Salt; Set Aside. Cream The Shortening And Sugar Together In A Mixing Bowl Until Light And Fluffy, Using An Electric Mixer At Medium Speed. Add Eggs, One At A Time, Beating Well After Each Addition. Blend In Date Mixture. Then Stir In Dry Ingredients. Pour Into A Greased 13 X 9 X 2-Inch Baking Pan. Bake In Preheated 350 Degree F. Oven For 35 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Cut Into Squares And Serve With A Scoop Of Vanilla Ice Cream On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Walnut Yam-Yam Cake (12/22/93) (1:31) 1 No. 2 Can Yams Packed 1/4 Teaspoon. Ground Cloves In Heavy Syrup 1 Cup Brown Sugar, Packed 2 1/4 Cups Sifted Cake Flour 1/2 Cup Soft Emulsifier-Type 3 Teaspoon. Double-Acting Shortening** Baking Powder 2 Eggs, Unbeaten 1 Teaspoon. Baking Soda 1 Teaspoon. Vanilla Extract 1 Teaspoon. Salt 1/2 Cup Finely Chopped 1 1/4 Teaspoon. Cinnamon Walnuts 1/2 Teaspoon. Nutmeg Day Before: Start Heating Oven To 350x F. With Brown Paper, Line 13" X 9" X 2" Baking Pan. (Don't Grease Or Flour.) Drain Yams; If Necessary Add Water To Syrup To Make 3/4 Cup. Into Large Electric-Mixer Bowl, Sift Together Flour, Baking Powder, Soda, Salt, Cinnamon, Nutmeg, Cloves. Add Sugar, Shortening, Yams Plus About Half Their Syrup. *With Mixer At Low To Medium Speed, Beat 2 Min., Scraping Bowl And Beaters As Necessary. Add Rest Of Syrup, Eggs, Vanilla; Beat 2 Min. Longer. Stir In Walnuts. Turn Into Pan. Bake 35 Min., Or Until Done. Cool In Pan On Wire Rack 10 Min.; Remove From Pan. At Serving Time: Cut Cake Into Squares; Top With Whipped Cream And Plump Walnut Halves. **By Emulsifier-Type Shortening, We Mean Such Shortenings As Crisco, Dexo, Snowdrift, Spry Or Swiftning -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= West Haven Chocolate Cake (01/14/94) (0:20) Servings: 16 8 Oz Dates; Pitted, Chopped 1 T Baking Soda 1 C ;Boiling Water 1 3/4 C Flour; Unbleached, Sifted 2 T Cocoa; Baking 1/2 T Salt 1 C Shortening; Vegetable 1 C Sugar 2 Ea Eggs; Large 6 Oz Semisweet Chocolate Chips 1/2 C Walnuts; Chopped Combine Dates, Baking Soda, And Boiling Water In A Small Bowl. Cool To Room Temperature. Sift Together The Flour, Cocoa, And Salt; Set Aside. Cream The Shortening And Sugar Together In A Mixing Bowl Until Light And Fluffy, Using An Electric Mixer At Medium Speed. Add Eggs, One At A Time, Beating Well After Each Addition. Blend In Date Mixture. Then Stir In Dry Ingredients. Pour Into A Greased 13 X 9 X 2-Inch Baking Pan. Bake In Preheated 350 Degree F. Oven For 35 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Cut Into Squares And Serve With A Scoop Of Vanilla Ice Cream On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Westphalian Cheesecake (08-08-93) (22:56) Servings: 10 -----------------------------------Crust----------------------------------- 1 X Shortbread; See Recipe ---------------------------------Cheesecake--------------------------------- 1 1/2 C Cottage Cheese; Small Curd 1/4 C Sugar; Granulated 4 Ea Eggs; Large, Separated 1/2 T Vanilla Extract 8 Oz Cream Cheese; 1 Package. 1 T Cornstarch 6 Tb Butter Preheat The Oven To 325 Degrees F. Press The Cottage Cheese Through A Sieve. In A Large Mixing Bowl, Cream The Butter With The Sugar, Do Not Beat, Then Add The Egg Yolks And Vanilla. Blend Until The Mixture Is Light And Fluffy. Add The Cream Cheese, Cottage Cheese And Cornstarch And Blend Well. In Another Mixing Bowl, Beat The Egg Whites Until They Form Stiff Peaks; Then Fold Them Into The Cheese Batter. Pour The Mixture Into The Prepared Crust And Bake For About 1 Hour Or Until The Top Is A Golden Brown. Leave The Cake In The Oven To Cool For 2 Hours Then Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Whisky Fudge Cake (02/25/94) (1:36) Yield: 1 Servings 5 C Plain Flour 4 Ts Baking Powder 1 1/4 Kg Plain Chocolate Cut In Small Chunks 750 G Unsalted Butter At Room Temp 5 C Caster Sugar 16 Eggs Separated 1 1/4 C Whisky Slightly Warmed 4 Ts Vanilla Extract To Serve: Icing Sugar Clotted Cream Preheat The Oven To 180c. Line 2x20cm Springform Pans With Baking Paper, Then Butter And Flour The Paper. Sift Together The Flour And Baking Powder. Then Melt The Chocolate In A Bowl Over Simmering Water And Set Aside In A Warm Place. Beat The Butter Until White And Creamy, Then Gradually Add 4 Cups Of The Caster Sugar And Continue Beating Until The Mixture Is Fluffy. Beat In The Egg Yolks One At A Time, Then Add The Whisky And Vanilla. Stir In The Melted Chocolate, Then Fold In Half Of The Sifted Flour, Mix Well, Then Fold In The Remaining Flour. Beat The Eggwhites Until Soft Peaks Form, Then Gradually Add The Remaining Cup Of Sugar And Beat Until The Mixture Is Shiny And Forms Stiff Peaks. Stir In A Little Of The Chocolate Mixture, Then Fold In The Remainder. Pour The Mixture Into The Springform Pans And Bake In The Oven For 1 Hour. Remove From The Oven, Turn The Cakes Out Immediately Onto A Cake Rack And Set Aside To Cool. To Serve: Cut The Cakes Into Wedges And Place On Each Serving Plate. Serve With Clotted Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= White Cake Supreme 3/4 Cup Shortening 1 1/2 Cups Sugar 1 1/2 Teaspoons Vanilla 2 1/4 Cups Sifted Cake Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 Cup Milk 5 Stiffly Beaten Egg Whites Cream Shortening And Sugar Until Light. Add Vanilla And Mix Well. Sift Together Flour, Baking Powder, And Salt. Add To Creamed Mixture Alternately With Milk, Beating After Each Addition. Gently Fold In Egg Whites. Bake In 2 Greased And Lightly Floured 9 X 1 1/2 Inch Round Pans In Moderate Oven (375 Degrees) For 18 To 20 Minutes Or Until Done. Cool 10 Minutes; Remove From Pans. Cool Thoroughly And Frost. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= White Chocolate Cheesecake (02/26/94) (13:30) Servings: 12 1/2 Lb White Chocolate, Melted 1 1/2 Lb Cream Cheese 1 1/4 C Granulated Sugar 1 1/2 Ts Grated Orange Or Lemon Rind 3 Eggs 1/2 C Cream Plus 3 Tb 1/2 Ts Vanilla 12 Phyllo Sheets Melted Butter 1. While Chocolate Melts In Double Boiler, Use A Mixer On Low Speed And Blend Cheese, Sugar And Orange Or Lemon Rind Until Smooth. (Do Not Use Low-Fat Cheese In This Recipe) Beat In Eggs One At A Time, Followed By Cream And Vanilla. 2. Add A Little Of The Cheese Mixture To The Warmed Chocolate, Then Stir This Mixture Into Remaining Cheese Mixture. 3. Spoon Mixture Into A Buttered 9-Inch Layer Cake Pan, Lined With Parchment Paper. Set In A Pan, And Pour In Hot Water Until It Reaches Halfway Up The Pan. Bake In A 350 F. Oven, Adding More Water If Needed, Until Set And Lightly Browned On Top, About 1 Hour. 4. Remove From Oven, Let Cool, And Refrigerate For At Least 4 Hours. 5. To Serve, Lightly Brush Each 8 - 12- Inch Square Of Phyllo Pastry With Melted Butter. Gently Remove Each Slice Of Cheesecake From Pan. Wrap A Sheet Of Prepared Phyllo Pastry Around Each Piece, Folding Until Cake Is Covered With Three Layers. Trim Excess Pastry. 6. Brush Each Dessert With Additional Melted Butter. Place On A Baking Sheet And Bake In A 350 R. Oven For 10 Minutes, Or Until Phyllo Begins To Brown. Transfer To Dessert Plates And Decorate With Fruit Purees. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= White Fruitcake (12/18/93) (22:10) 4 Cups (1 3/4 Pounds) Mixed Diced Fruits And Peels For Fruitcake 1/2 Cup Pitted Dates, Cut Up 1/2 Cup Dried Apricots, Cut Up 1/2 Cup Dried Figs, Cut Up 1 1/4 Cups (8 Ounces) Light Seedless Raisins 2 Cups (8 Ounces) Blanched Almonds, Slivered 2 Cups Flaked Coconut 2 Cups Sifted Enriched Flour 1 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Cup Shortening 1 Cup Sugar 1 Teaspoon Rum Flavoring 5 Eggs 1/2 Cup Unsweetened Pineapple Juice Mix Fruits And Peels, Dates, Apricots, Figs, Raisins, Almonds, And Coconut. Sift Together Flour, Baking Powder, And Salt; Sprinkle 1/2 Cup Over Fruit Mixture, Mixing Well. Thoroughly Cream Shortening, Sugar, And Flavoring; Add Eggs, One At A Time, Beating Well After Each. Add Dry Ingredients To Creamed Mixture Alternately With Pineapple Juice, Beating Well After Each Addition. Add- 'Fruit Mixture, Stirring Until Well Mixed. Line Two 8 1/2x4 1/2x2 1/2-Inch Loaf Pans With Paper, Allowing 1/2 Inch To-Extend Above All Sides Of Pan. (Or Bake In Smaller Pans.) Pour Batter Into Pans, Filling 3/4 Full. Bake In Very Slow Oven (275x) 2 1/2 Hours Or Till Done. (Have Pan Of Water On Bottom Shelf Of Oven While Baking.) Makes About 5 Pounds. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Whole Wheat Chocolate Cake (08-08-93) (18:35) Servings: 16 1 1/2 C Sugar 1 C Flour; Unbleached, Sifted 3/4 C Whole Wheat Flour; Stirred 2 T Baking Soda 1 T Salt 1 C Butter Or Regular Margarine 1 C ;Water 1/4 C Cocoa; Baking 2 Ea Eggs; Large, Beaten 1/2 C Sour Cream 1 X -------Cocoa Frosting------- 1/2 C Butter Or Regular Margarine 6 T Milk 1/4 C Cocoa; Baking 1 Lb Confectioners Sugar; (1 Box) 1 T Vanilla Extract Stir Together Sugar, Flour, Whole Wheat Flour, Baking Soda And Salt In A Mixing Bowl. Combine Butter, Water And Cocoa In Saucepan. Bring Mixture To A Boil, Stirring Constantly. Remove From Heat. Pour Into Flour Mixture. Mix Well, Using Wooden Spoon. Blend In Eggs And Sour Cream, Mixing Well. Pour Batter Into Greased 13 X 9 X 2-Inch Baking Pan. Bake In Preheated 375 Degree F. Oven 30 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Meanwhile Prepare Cocoa Frosting. Pierce Warm Cake With Fork. Pour Cocoa Frosting Over All. Cool Completely. Cut Into Squares. Cocoa Frosting: Combine Butter, Milk, And Cocoa In Saucepan. Cook Over Medium Heat Until Butter Is Melted And Mixture Is Smooth. Stir In Confectioners' Sugar, That Has Been Sifted. Continue Cooking Over Low Heat Until Confectioners' Sugar Is Completely Dissolved. Remove From Heat. Stir In Vanilla. Frost Cake Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wowie Cake (01/10/94) (2:06) Servings: 6 1 Package Yellow Cake Mix 1 Package Vanilla Instant Pudding 1 C Sour Cream 4 X Eggs 1/2 C Salad Oil 1 C Chocolate Chips 1 C Broken Walnuts Mix Together The Cake Mix, Pudding, Sour Cream, Eggs And Oil. Using An Electric Mixer Beat The Batter For 8 To 10 Minutes. Grease And Flour A 10 Inch Tube Pan. Pour 1/4 Of The Batter Into Pan And Sprinkle 1/2 The Chocolate Chip And Walnuts Over It. Pour In Remaining Batter And Top With Remaining Chips And Nuts. Bake At 350 Degrees For 50 To 60 Minutes. Cool For About 10 Minutes And Then Turn Out Onto A Serving Plate And Cool Completely. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yellow Cake 2/3 Cup Butter 1 3/4 Cups Sugar 2 Eggs 3 Cups Sifted Cake Flour 2 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/4 Cups Milk Cream Butter. Add Sugar Gradually, Creaming Until Light. Add Eggs And Vanilla And Beat Until Fluffy. Sift Dry Ingredients Together; Add To Creamed Mixture Alternately With Milk, Beating After Each Addition. Beat 1 Minute. Bake In 2 Greased And Lightly Floured 9 X 1 1/2 Inch Round Pans At 350 Degrees For 30 To 35 Minutes. Cool 10 Minutes; Remove From Pans. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yogurt Cheese Cheesecake (01/12/94) (22:53) 2 - Cups Yogurt Cheese * (See Note) 1/2 - Cup Sugar 1 - Tablespoon Lemon Juice 1 - Tablespoon Cornstarch 1 - Whole Egg, Beaten Lightly With 2 Egg Whites 1/2 - Cup Macaroons, Crumbled Blend Yogurt Cheese With Sugar, Lemon Juice, Cornstarch And Eggs With A Wire Whisk. Pour Into A 7" Pie Pan Or Springform Pan That Has Been Sprinkled With Macaroon Crumbs. Bake For 25 To 35 Minutes. Cool, Then Refrigerate Overnight. May Be Decorated With Fresh Strawberry Halves. Serves 8. * Yogurt Cheese - Empty A Carton Of Yogurt Into A Fine Sieve Or Cheesecloth, Set It In Refrigerator And Let It Drain Into A Bowl For 8 To 14 Hours Or Longer. The Result Is A Refreshing Tangy "Cheese" That Is Halfway In Flavor And Consistency Between Sour Cream And Cream Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zucchini Chocolate Cake (08-08-93) (18:36) Servings: 16 2 1/2 C Flour; Unbleached, Sifted 1/4 C Cocoa; Baking 1 T Baking Soda 1 T Salt 1/2 C Butter Or Regular Margarine 1/2 C Vegetable Oil 1 3/4 C Sugar 2 Ea Eggs; Large 1 T Vanilla Extract 1/2 C Buttermilk 2 C Zucchini; Unpeeled, Grated 6 Oz Semisweet Chocolate Chips 3/4 C Walnuts; Chopped Sift Together Flour, Cocoa, Baking Soda And Salt; Set Aside. Cream Together The Butter, Oil, And Sugar In A Mixing Bowl Until Light And Fluffy, Using An Electric Mixer At Medium Speed. Beat In Eggs, One At A Time, Beating Well After Each Addition. Blend In Vanilla Extract. Add Dry Ingredients Alternately With Buttermilk To Creamed Mixture, Beating Well After Each Addition. Stir In Zucchini. Pour Batter Into A Greased 13 X 9 X 2-Inch Baking Pan. Sprinkle With Chocolate Chips And Walnuts. Bake In A Preheated 325 Degree F. Oven For 55 Minutes Or Until Cake Tests Done. Cool In Pan On Rack. Cut Into Squares And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=